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Sourdough Chinese Crullers and Jian Bing Guo Zi – Pancake Rolled With Yau Char Kwai

Sunday, April 12, 2020








Jiānbĭngguŏzi (煎饼果子)is a typical Tianjin breakfast. Jiānbĭng, or "pancake" is prepared with egg and cooked on a skillet, then topped with a guŏzi (果子)(commonly called in Northern China) or Yau Char Kwai(used in Southern China) or fried dough stick, drizzled with scallions, sesame seeds and sauces and rolled up, like a wrap.

Sourdough Chinese Crullers - Yau Char Kwai

SpongeDough
  • All the starter above
  • 320 g All-purpose flour
  • 180 ml Water
  • 1+1/2 tsp Salt
  • 1/3 tsp Baking ammonia (Ammonium Bicarbonate)
  • 1/4 tsp Potassium carbonate (Potash)
  • 2/3 tsp Baking soda (Sodium Bicarbonate)
  • 1 tsp Baking powder (a mixture of Tartaric Aid and Sodium Bicarbonate)
  1. Combine first the starter, water in a bowl, and then stir in flour until a dough forms. Cover with a plastic wrap and set aside at room temperature for 12-18 hours. Whisk together ammonia, potassium carbonate, baking soda and baking powder in a bowl. Pour in water and blend all together.


  2. In a larger container, add in the sponge and flour. Pour in the mixture and stir them into a ball. Cover and allow to rest for 15 minutes. Set the dough on a greased work surface. Lightly press the dough into a flat rectangle and fold into three. Give it a quarter-turn to the right, cover and allow it to rest for another 15 minutes. Repeat folding and relaxing two more times. Now place the dough on a lightly oiled baking peel, press out the dough into a rectangle, about 5mm thick. Cover closely and chill overnight.
  3. Next morning, remove the dough from the fridge and divide the dough into 3x1-inch long strips. At the same time heat up a heavy skillet half-filled with frying oil until 180C/350F. Lightly press together two strips, which are overlappingly to each other, holding two ends closely and low them into the hot oil. Fry and turn the dough sticks until golden brown. Drain and cool slightly. These fried dough sticks are very often consumed with congee or soya drink
    soya drink
    . Besides eating fried dough sticks with congee and soya drink, you can prepare a Jian Bing Guo Zi (Fried Dough Stick Wrap), a traditional breakfast in Tianjin and Beijing.

Jian Bing Guo Zi – Pancake Rolled With Yau Char Kwai

  • 50 g All-purpose flour
  • 10 g Semolina
  • 100-120 g Water
  • Large pinch of salt
  • 2 Eggs, lightly beaten
  • 1 tbsp Chilli sauce
  • 1/2 tbsp Seafood sauce
  • 2 tbsp Chopped scallions
  • 1 tsp Sesame seeds
  • 2 tsp Vegetable oil
  • 3 section Yau Char Kwai
  1. Mix together flours, water and salt until you have a well-combined and lump free mixture. Heat up a skillet, and brush with a bit of oil. Scoop 3-4 tablespoons of batter into the skillet. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  2. Pour 1/3 of egg over, sprinkle chopped scallions and sesame seeds. Cook the batter for 1-2 minutes. Turn and cook the pancake until golden brown. Place it on a serving plate and brush with the sauces. Center the Yau Char Kwai and wrap up. Repeat with the rest of the batter and egg.






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Tiger Stripe Swiss Roll

Monday, April 06, 2020






A chiffon roulade with the tiger-stripe pattern on the skin....you can, of course, leave the skin out, as this light chiffon roll tastes good of its own.

Swiss RollTiger Stripe
  • 70 g German #405 flour
  • 30 g Cornstarch
  • 2 g Baking powder
  • 60 ml 100% Orange juice
  • 60 ml Corn oil
  • 20 g Sweetened condensed milk
  • 5 Eggs
  • 1/2 tsp Vanilla extract
  • 1/3 tsp Salt
  • 1/2 tsp Lime juice
  • 90 g Caster sugar
  • 7 Egg yolks
  • 40 g Caster sugar
  • 1 tsp Vanilla powder
  • 30 g Cornstarch
  1. Preheat the oven to 190C/375F. Line a 34cmx25cm rectangular baking tray with paper. Sift the flour, cornstarch, and baking powder into a bowl. Separate the eggs. Stir orange juice and sweetened condensed milk in another bowl, gradually beat in the corn oil until fully combined and emulsified.
  2. Sift in the flour mixture, mix roughly and then add in egg yolks and vanilla extract. Mix until incorporated. Beat the egg whites on medium speed, sprinkle in the salt once once combined. Continue to beat the egg whites until foamy. Add in lime juice and whip the mixture until soft peaks form. Beat in sugar in 2 additions until the stiff peaks appear.
  3. Fold the meringue in 3 additions with the yolk batter until incorporated and smooth. Pour the batter into the prepared baking tray and smooth the surface. Bake the cake on the upper rack in the oven for about 20 minutes. Remove the cake and sift some powdered sugar on the surface. Place a parchment paper on the top and then a baking sheet. Turn the tray upside down to unmold the cake. Remove the baking tray and peel away the lining paper. If you prefer to have golden side rolled in, then flip the cake or you can leave this step away. Trim the edges off and set aside, covered with a towel, to cool for about 10 minutes. Fill the cake with butter cream or jam and roll up. Store the cake in the fridge while preparing the tiger stripe.
  4. Preheat the oven to 200C/400F. Place all the ingredients in the mixing bowl and beat at medium-high speed until the volume of mixture has doubled and the colour turned lighter. Pour the batter into a baking tray lined with the paper. Bake in the upper rack of the hot oven for 6-8 minutes until the surface has turned into the golden browned tiger stripes. Remove and turn it on another baking paper. Tear the lining paper off and trim the sides. Spread a layer of the whipped cream or jam over, and then put on the chiffon Swiss roll. Gently roll it up and cool it covered in the fridge for 1 hour before serving.



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Cumin-flavoured Beef Wonton Soup

Tuesday, March 31, 2020

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The wonton, also spelled wantan, wanton, or wuntun, is a type of Chinese dumpling. They are made with a thin wrapper filled with tender, juicy seasoned ground meat or seafood and are available in steamed, deep-fried or in soup with or without noodles.

Filling
  • 200 g Ground beef
  • 1 Egg
  • 40 g Finely chopped spring onion
  • 5 g Cumin powder
  • 1/2 tsp Chicken bouillon
  • 2 tbsp Light soya sauce
  • 10 g Sesame oil
  • 1/2 tsp Ginger paste
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  • 2 tbsp Water

  1. For filling, combine all ingredients except water in a bowl. Gradually add in water and mix with chopsticks until all the ingredients are well-blended and smooth.
  2. Position wonton skin with one point towards you. Spoon 1 rounded teaspoon of filling just below center of skin. Fold bottom point of skin over the filling. Roll up skin and filling, leaving 1 inch at the top of skin. Moisten the edges of the triangle and bring both points of the triangle base towards the center to form a wonton shape.
  3. Bring some water to a boil. Drop 20 wontons one at a time. Simmerangiesrecipes, uncovered about 3-5 minutes until the wonton float. Freeze the rest of uncooked in airtight containers. Boil directly from frozen for 6 to 8 minutes.
  4. At the same time, bring the broth, salt and carrot julienne to boiling in a saucepan. Place some wonton in the bowls and add in preserved cabbage, seaweed and green onion. Ladle the soup into bowls and drizzle with sesame oil. Enjoy!


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Olive Chia Seed Sandwich Loaf

Tuesday, March 24, 2020

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A very aromatic, soft and easy to make sandwich loaf flecked with chopped black olives and chia seeds. This bread will be a hit if you love olive and it’s perfect for sandwiches, canapés and as a great addition to your bread basket on the dinner table.

  • 400 g All purpose flour
  • 10 g Dried yeast
  • 1 tsp Coconut sugar
  • 3/4 tsp Black salt
  • 120 g Warm milk
  • 2 Egg yolks
  • 1 Egg white
  • 60 g Butter, melted
  • 4 tsp Chia seeds
  • 100 g Black olives, chopped
  • 1 Egg white
  • 1 tbsp Chopped nuts for the topping, optional
  1. Lightly grease a 9cm-deep, 11 x 22cm loaf pan with olive oil and line with baking paper.
  2. Combine flour, yeast and coconut sugar in the bowl of your stand mixer. Stir in salt. Make a well in the centre. Add in milk, egg yolks, egg white and melted butter. Mix on the slow speed until the ingredients roughly come together. Increase the speed and knead for 5-8 minutes or until the dough is smooth and elastic.
  3. Turn out the dough and shape into a ball. Brush the mixing bowl with a little bit of olive oil to grease. Return the dough to the mixing bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 - 60 minutes or until the dough has almost doubled in size.
  4. Punch down the centre of the dough with your fist. Knead for 2 minutes or until the dough is elastic and has returned to its original size.
  5. Roll out the dough into a square. Sprinkle with the chia seeds and chopped olives. Fold the dough in half to enclose the seeds and olives and knead until well combined.
  6. Divide the dough into 3 even pieces and round up. Cover and set aside for 10 minutes. Roll out each dough to about 15 x 25 cm rectangle with a rolling pin. Fold the dough towards the centre from left and right. Rotate the dough 90 degrees and roll it up. Place the seam side down into the prepared loaf pan. Repeat with the other two dough balls.
  7. Cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until the dough has almost doubled in size.
  8. Brush the top of the loaf with egg white and sprinkle with the chopped nuts. Bake for 25-30 minutes or until golden and the loaf sounds hollow when tapped on the base. Turn onto a wire rack to cool slightly. Serve at room temperature.

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Peanut Butter Bacon Fat Spelt Cookies

Monday, March 16, 2020

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Easy to make, free of dairy and refined sugars, deliciously crunchy and chewy spelt cookies with organic peanut butter and a secret ingredient - bacon fat. The mild sweetness comes from coconut sugar, but real cane sugar would be just as great in the recipe.

  • 200 g Semi-solid bacon fat
  • 200 g Organic crunchy peanut butter
  • 200 g Raw sugar
  • 100 g Coconut sugar or brown sugar
  • 2 Large eggs, room-temperature
  • 2 tsp Vanilla extract
  • 280 g Refined spelt flour
    ©angiesrecipes
  • 2 tsp Baking soda
  • Raw sugar for rolling
  1. Using a hand mixer, cream bacon fat, crunchy peanut butter and both sugars on medium speed until combined and smooth. Scrape down the sides and bottom of the bowl as needed. Add the eggs and vanilla extract, then beat on high speed until combined.
  2. Whisk together the spelt flour and baking soda together. Sift the flour mixture into the creamed mixture, then mix on low until combined.
  3. Cover the dough and chill for 30 minutes. Preheat oven to 180C/350F. Line 3 large baking sheets with parchment paper.
  4. Roll the cookie mixture into tablespoon size balls and then roll the balls in granulated raw sugar. Place them on the prepared cookie sheets. You don't need to press or flatten the cookie balls. They will spread while baking. Bake for 12-14 minutes.
  5. Remove from the oven. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

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Curry Puffs

Tuesday, March 10, 2020







Curry Puff, a snack filled with curried mixture of meat, onion, and potato, is commonly found in Malaysia, Singapore and Thailand. Alternatively puff pastry (homemade or readymade) can be used. To fry or to bake them is not the question, because they both taste very good.

DoughCurry Filling
  • 270 g German #550 flour or all purpose flour
  • 1/2 tsp Salt
  • 1 tsp Baking soda
  • 60 g Ghee
    ©angiesrecipes
    , homemade or storebought
  • 1 Egg, lightly beaten
  • 5-6 tbsp Water
  • 250 g Minced meat (beef or chicken)
  • 100 g Potatoes, finely diced
  • 100 g Sweet bell pepper, finely diced
  • 1 Onion, finely chopped
  • 2 tbsp Curry powder
  • 1tbsp Chilli powder
  • 1/2 tbsp Worcestershire sauce
  • 2 tbsp Water
  • 1 tbsp Cooking oil
  • 240 ml Water
  • 2/3 tbsp Sugar
  • Salt and pepper to taste

  1. In a bowl, combine curry powder, chilli powder and Worcestershire sauce. Stir in 2 tablespoons of water to make a thick paste. Heat oil on high and stir fry onions and curry paste for 2 minutes. Add in minced meat, diced potatoes and bell peppers. Cook until the meat has turned browned. Pour in water and let simmer on slow-heat for approximately 20 minutes until potatoes are soft. Stir in sugar, and season the mixture with salt and pepper. Continue to cook until it is about dry. Transfer to a bowl and leave aside to cool.

  2. To make dough, sift together the flour, salt and baking soda in a mixing bowl. Rub ghee into the flour mixture until it resembles breadcrumbs. Add water gradually and press into a ball. Knead the dough by pushing away, using the heel of your hand until smooth. Wrap in plastic film and let it rest for half an hour.

  3. On a lightly floured work surface roll out the dough thinly. Cut into circles, 8 cm in diameter. Flatten each round with a rolling pin, fill with a tablespoonful of the filling. Fold pastry over to make a half circle and crimp at edges. Alternatively fill one pastry circle with 2 tablespoons of filling, top with another circle, then seal and crimp at edges. Deep fry in hot oil until golden. If you prefer them baked, brush the tops of each curry puff with the egg wash and bake in the 180C/350F hot oven for 25 minutes.





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Keto Cauliflower Garlic Bread

Tuesday, March 03, 2020

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If you are on the low carb diet and love garlic bread, then you MUST try this healthier keto cauliflower garlic bread alternative that I have found on Delish. It is naturally gluten free, full of flavours with fresh herbs and garlic and easy to make too. However, you can still taste the cauliflower here, so next time I would cut it back to half of what original recipe called for.

  • 360 g Riced cauliflower
  • 6 Large eggs, separated
  • 135 g Almond flour
  • 1 tbsp Baking powder
  • 3/4 tsp Sea salt
  • 80 g Unsalted butter, melted
  • 5 Garlic cloves, minced
  • 1 tbsp Chives, chopped
  • 1 tbsp Parsley, chopped
  1. Preheat oven to 180C/350F and line a standard-sized loaf pan with parchment paper.
  2. Place riced cauliflower in a microwave safe bowl, cover and microwave for 3 minutes until soft and tender. Let cool. When cool enough to handle, transfer cauliflower to a clean kitchen towel and squeeze to release as much moisture as possible.
  3. In a mixing bowl, beat egg whites until stiff peaks form. Set aside.
  4. In a large bowl, whisk together almond flour, baking powder, salt, egg yolks, melted butter, minced garlic and cauliflower. Fold in 1/3 of egg white to lighten up the batter, then fold in the rest of the egg white until well incorporated. Fold in fresh herbs.
  5. Pour the batter the prepared loaf pan. Bake in the middle of hot oven until the top is golden, about 50 minutes. Remove and turn out on a wire rack to cool completely before slicing.

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