More Than Bread

White Toast --100th post 冰種方包

2012-02-20T09:20:00.000-08:00

One hundred is a good number. This is my blog's 100th post. I have been thinking what I should post to celebrate the event....since I started with making bread, I should do it with bread.

I am not a cookbook reviewer nor a sales person, but when I use a recipe that I like, sharing with others is natural for me. I usually will check out the local library for cookbooks before buying it from a bookstore to keep in my personal library. Even though my local library has a large collection of cookbooks, Chinese cookbooks constitute a very small percentage. Recently I purchased some Chinese cookbooks from Hong Kong (thanks to my friend Jennifer who also got me a few other goodies from Hong Kong). Besides the book about making beautiful hand painted cake rolls, this is another one.

This book is about making bread from a cold 5°C pre-frement. A little bit of the dough is made and put in the refrigerator overnight to let the enzymes and microorganisms ample time to work on the molecules in the dough and develop more flavor, resulting in more aromatic and tasty bread.

I read recently that the bread you buy from supermarket often contain a dough conditioner that is made from human hair or duck feather !!! (click here to read more) Another good reason to make homemade bread ! Watch the following video (in Cantonese) :

The texture of this white toast made from a pre-frement is very silky. It also gives a very good mouthfeel. To my surprise, it remained soft after four days at room temperature just like the tong zhong bread. It has a long shelf life, without any preservative or added dough conditioner!

Ingredients for a 13x4x4 inch pan

Dough for pre-fermenting:
150g unbleached bread flour
150g water
1g/ ⅛ tsp instant yeast

Mix up all the ingredients until blended, no need to knead. It should look soupy. Cover and refrigerate overnight or for 16-24 hours.

Main Dough:
all the pre-fremented dough
350g unbleached bread flour
50g sugar
10g salt
5g instant yeast
125g lukewarm water
15g milk powder
50g unsalted butter, room temperature

1) Mix all the ingredients, except the butter. Knead using a stand mixer for about 7 minutes. Add butter and continue kneading until incorporated.

2) Oil a big bowl and put the dough in. Cover with a wrap. Let it rise in a warm place until doubles.

3) Divide the dough into 3 parts. Round it up and let it rest for 10 mins.

4) Roll each ball out and roll it up. Let it rest for another 10 mins. Repeat. Put it in an oiled pan and let it rise until it is about half an inch below the rim. Slide the lid over the pan to close.

before

after

5) Bake in a preheated 400°F oven for 30 mins.

Notes:

1) Rolling up the doughs twice before putting them in the pan helps to develop a silkier texture.

2) If you're using a lidless pan, lower the baking temperature to 350F and the baking time to 35 mins.

3) It takes longer to rise than regular dough because the percentage of yeast is lower and the pre-frement period is cold. This long rise helps the dough to develop more flavor. Your patience will be rewarded.

冰種方包

一百是一個原整的數字,這是我第一百篇文章/食譜,想了很久應該寫什麼呢?...我是從做麵包開始的,很自然地也應該是做麵包吧!

我不是食譜書評家或是推銷員,但當我試過好的食譜後,我便很自然地想與別人分享。雖然圖書館也有很多食譜書,但中文的便很有限。我最近就買了幾本中文食譜(多謝我的朋友Jennifer替我從香港帶貨回來)。除了那本彩繪蛋糕卷之外,我又買了一本關於用冰種來做麵包的書。湯種麵包做得多了,試試用不同的方法做也不錯。冰種的原理是讓麵種放入雪柜長時間(過夜),讓酵素及其他微生物有足夠時間去醞釀出小麥的味道及香氣。特點是麵包質地幼細,口感特佳,香氣十足 !

剛剛讀到一則報道,指出在超市到處可買到的麵包,內裏的添加劑是用頭髮或鴨羽毛製做的,真令人毛骨悚然 !! 還是食自己做的健康及放心!

重要發現:這冰種與湯種麵包一樣,不須要添加任何防腐或添加劑,室溫包好放上四日也能夠保持鬆軟!! 試試這個冰種啦 !!

做一條13x4x4寸大,有蓋焗盤的材料

冷藏冰種:

150g 高筋麵粉

150g 水

1g/⅛ 茶匙即溶酵母

將以上材料攪勻,不用搓,包上保鮮紙放雪柜過夜。

主麵團:

以上冰種

350g 高筋麵粉

50g 糖

10g 鹽

5g 即溶酵母

125g 微溫水

15g 奶粉

50g 無鹽牛油,室温

1) 將所有材料(牛油後加)放入攪拌器(Stand Mixer)內攪約七分鐘,再加牛油,攪至完全混和。

2) 大碗塗油,放入麵團,蓋上保鮮紙,放溫暖處發酵至二倍大。

3) 分割麵團成為三等份,滾圓,靜待十分鐘。

4) 將麵團捍平,捲起,靜待十分鐘。重覆捍平及捲起,放入已塗油之焗盤內,放溫暖處繼續發酵至約八分滿,上蓋,放入已預熱至400F焗爐焗三十分鐘。

注意事項:

1) 將麵團捍二次可以焗出一絲絲的麵包質地。

2) 如用無蓋的焗盤,請用350F,焗35分鐘。

3) 因酵母的份量少及冰種溫度低,所以這麵團須要較長時間發酵,要有耐性啊!

Valentine's Day Fruit Tartlets 情人節水果撻

2012-02-13T17:07:00.000-08:00

Here is another Valentine's Day treat: fruit tartlets with chocolate pastry cream.

Click here for the recipe.

I used a stand mixer to make the crust this time.

Cut out the dough about an inch bigger than the tart and cut out the excess.

Put them in the refrigerator for at least half an hour before baking.

It can be easily removed with the help of a toothpick.

Fill them with chocolate pastry cream and top with your choice of fruits to finish off.

O My Sweet Heart 甜心巧克力撻

2012-02-05T14:57:00.000-08:00

Every festival in every culture has its own food: cabbage and corned beef on St. Patrick's Day, pumpkin and candy on Halloween, turkey on Thanksgiving, champagne on New Year, etc. You get the picture.

How can we have Valentine's Day without chocolate !

Do you believe in love at first sight ? The first time I looked at the picture of this chocolate ganache tartlets in a cookbook, I fell in love with them and wanted to make them for Valentine's Day. These colorful meringue hearts are so pretty and they are made with egg white and sugar.

Recipe modified from Martha Stewart's Pies & Tarts.

Chocolate Ganache Heart Tartlets

Makes four 5 inch tartlets

For the crust:
1 cup/125g all purpose flour
¼ cup/28g unsweetened cocoa powder
⅛ tsp salt
1 stick/114g unsalted butter, softened
½ tsp pure vanilla extract
¼ cup/50g sugar

For the filling:
5 oz bittersweet chocolate, preferably 61%, coarsely chopped
1/2 cup/118g heavy cream
1/4 cup/63g milk
1/2 large egg, lightly beaten

For the meringue hearts:
1 large egg white, room temperature
¼ cup sugar
pinch of cream of tartar
food colors of your choice

Preheat oven to 175F. Beat egg white with cream of tartar until soft peaks formed. Add sugar and beat until stiff peaks formed. Add an appropriate amount of food color. Transfer to a piping bag fitted with a star tip. Pipe hearts onto lined baking sheet and bake for 2 hours. Turn off the oven and let the meringue hearts stand in the oven for 8 hours or overnight to dry. Store them in a jar and they can be kept for up to 2 weeks at room temperature.

1) Make the crust by whisking together flour, cocoa and salt.
2) In another bowl, beat butter until fluffy, about 3 minutes. Add sugar and continue beating for another 2 minutes. Reduce speed to low and add vanilla and the flour mixture. Stop the mixer when the dough just begins to hold together.
3) Take out the dough onto a piece of wrap. Flatten it into a disk and refrigerate until firm, about an hour.
4) Roll out the dough to ¼ inch thick. Cut out to the shape of the tart pan and fit it in by pressing into the bottom and sides. Use a fork to punch some holes on the bottom of the pan. Refrigerate for about 30 minutes until firm.
5) Prebake the crust in a 325F oven for 25 minutes.

6) Make the filling by heating the cream and milk to almost boiling. Pour onto the chocolate. Let stand for 2 minutes. Slowly whisk until smooth. Let stand for 10 minutes. Stir in the egg and mix well.
7) Fill the pans and bake at 325F for 25 minutes. Let it cool completely before unmolding. Garnish with meringue hearts.

Note:
Do not let the heavy cream and milk mixture boil. Chocolate may separate when the liquid is too hot.

甜心巧克力撻

不同的國家及文化節日,都有它特定的食物去慶祝,中國人的中秋節有月餅,新年有年糕及各種糕點,瑞午節有粽,美國人的感恩節有火雞等等。

過情人節怎可以沒有巧克力呢 ! 你相信一見鍾情嗎 ?當我第一眼見到這些可愛的巧克力撻時,我便決意要在情人節做一些了。那些色彩艶麗的心是用蛋白做的。

可做四個五寸大的撻

撻皮材料:
一杯中筋麵粉
四分一杯唂咕粉
八分一茶匙鹽
一條/半杯無鹽牛油,室溫
四分一杯糖
半茶匙雲呢哪香油

餡料:
五安士苦甜巧克力,61%,切碎
半杯奶油
四分一杯牛奶
半隻大蛋, 攪勻

甜心蛋白:
一隻蛋白,室溫
四分一杯糖
少許他他粉
少許食用色素

預熱焗爐至175F。蛋白加他他粉打至濕性發泡,加糖再打至硬身,加入食用色素,放入唧袋,唧出心形,焗二小時後關爐火,留在爐內八小時或過夜。

1) 做撻底:將麵粉、唂咕粉及鹽攪勻。
2) 用打蛋器打牛油至鬆軟,約三分鐘,加糖再打約二分鐘。加雲呢哪香油及麵粉,再慢速拌至成團。取出用保鮮紙包好,按扁放雪柜約一小時至硬身。
3) 取出麵團,捍平至四分一寸厚,放入撻盤內,放入已預熱至325F焗爐,焗約廿五分鐘。
4) 做餡料:用小鍋將奶油及牛奶加熱至將近滾,倒入巧克力,待二分鐘,慢攪至完全溶,待十分鐘,加入蛋液,攪勻,倒入撻盤內,焗約廿五分鐘,取出待凉後便可脫模。

注意:

奶油及牛奶不要加熱至滚的階段,太熱會令巧克力之油脂分離。

QQ Korean Bread 韓國麵包

2012-01-28T10:11:00.000-08:00

According to the census, California is one of the states which has the largest population of Asians in the country. Besides Chinese people, there is a large population of Koreans in Los Angeles. Here in Diamond Bar, Korean restaurants and grocery stores are very popular as well. My kids are very fond of Korean cuisine such as Korean BBQ ribs and tofu pots. My girl even studies Korean as a foreign language at high school. The wall of her room is filled with the posters of her favorite band "Infinite".

There is a type of Korean bread that I like which is a bit chewy. Recently I was in Korean town near downtown Los Angeles. I found the bread mix that is used to make that kind of bread. I could not wait to try it. The instruction on the box is all in Korean but I am so glad that my daughter can help me translate it.

It's very easy to make. You don't necessarily need a stand mixer to knead the dough, and there's no long wait for it to rise (no yeast), not even resting time in between.

It's crunchy on the outside and chewy in the inside. What makes this type of Korean bread apart from others is that it has soy sauce powder as one of the ingredients. It gives the bread a hint of savory taste.

From start to finish, it only takes about 45 minutes. It is perfect for a quick breakfast.

Ingredients to make about 14 balls

1 egg
70ml/⅓ cup water
1 pack Korean bread mix, 250g

1) Preheat oven to 350°F.
2) Mix all the ingredients together and knead until it forms a ball.
3) Divide the balls into 14 balls and place them evenly apart on a baking sheet.

4) Spray water onto the balls.
5) Bake for 30-35 mins until they are slightly brown.

韓國麵包

加州是全國亞裔人口最多的地方之一,除了有很多中國人之外,韓國人也佔很大部份。就像在我所住的社區,就有很多韓國餐廳及超市,我家的年輕人就特別鐘情韓式燒烤、豆腐煲等,我的女兒在中學更選修韓語,房內也掛滿韓國歌星的海報,韓風吹得很勁呀! 而我就喜歡他們的一款很有口感的麵包,耐何不知道食譜。

直至最近到韓國城遊覽,在一間韓國超市內給我找到用來做這種麵包的預伴粉,我便急不及待地買來試一試。盒上全是韓語,幸好我的女兒能給我翻譯!

這種麵包非常特別,除了外脆內軟,更因成份內有醬油粉之原固,使它帶一點兒咸味。做這個麵包非常簡易,不須要用機攪打,又不要等它發酵或鬆弛,由開始到有得食只須約四十五分鐘左右,很適合做早餐啊!

此份量可做十四個小包

一隻蛋

三分之一杯水

一包韓國麵包粉,250g

1) 預熱焗爐至350°F。

2) 將所有材料搓勻,再分成十四份。

3) 滚圓成球狀,放上焗盤。

4) 向麵團平均地噴水,放入焗爐焗約30-35分鐘至微金黄色便成。

Chinese New Year Cake 錦鯉年糕

2012-01-18T08:14:00.000-08:00

I don't usually make a New Year Cake because my family prefers turnip pudding for Chinese Lunar New Year. But I couldn't help not to try out this cute fish mold that I bought while vacationing in Toronto last summer.

Fish is a common Chinese New Year food because it sounds similar to "surplus" in Chinese.

Ingredients:

220g glutinous flour/sweet rice flour

80g wheat starch

400ml unsweetened coconut milk

200g sugar

150g water

1 tbsp vegetable oil

1) Bring water to a boil, then remove from heat and add sugar. Mix until the sugar melts.

2) Add coconut milk and stir well.

3) Mix glutinous flour with wheat starch in a large bowl. Add coconut milk from above and stir until you don't see any lumps. Add the oil. Mix until blended.

4) Steam at high heat for about an hour.

Note:

Please adjust the steaming time according to the size of your container.

錦鯉年糕

農曆新年將至,我們雖然身處海外,節日氣氛不多,但過年食物是少不了的。在眾多應節糕點中,我家至愛是蘿蔔糕, 年糕比較少食。但自從上次在多倫多買了這個可愛的模具後,我便很想做這個錦鯉年糕了。

恭祝各位

年年有餘

福祿壽全

主恩滿溢

材料:

220g 糯米粉

80g 澄麵

400ml 無糖椰漿

200g 糖

150g 水

1湯匙菜油

1) 水煑滚後加糖,攪勻至溶。

2) 加椰漿攪勻。

3) 另一大碗內拌勻糯米粉與澄麵,倒入椰漿攪勻至無粉粒,加菜油拌勻。

4) 大火蒸約一小時。

注意事項:

請按蒸盤的大小自行調節蒸的時間。

Dragon Cake Roll 彩龍蛋糕卷

2012-01-11T09:12:00.000-08:00

I believe baking is science, but at the same time it is a work of art. Having good presentation can make what you cook have a whole world of difference. After all, we are built to be attracted by what we see. If you put in front of some children two differently presented dishes composed of the same food, most, if not all, of the children will pick the one that is beautiful, attractive and thoughtfully presented. It is just human nature.

Take this cake roll as an example. After some additional work, I turn a plain cake roll into a presentable and attractive piece of cake. It is just fun and magical !!

And this is how all the marketing people are working to make their products more attractive. By having good packaging, they can turn an ordinary product into a hit. I think Japanese people are very good at this. A blogger called Junko creatively made beautiful cake rolls. Although the blog is all Japanese, her book is translated into Chinese.

Happy New Year

Kung Hey Fat Choi

Ingredients for a 10x10 inches square pan

4 large eggs, separated

65g sugar

60ml water

40ml vegetable oil

1 tsp pure vanilla extract

80g cake flour, sifted

½ tsp corn starch

½ tsp cocoa powder

food coloring

150ml heavy cream, cold

14g sugar

1 kiwi or some strawberries, optional

1) Place a parchment paper bigger than the size of the baking pan on the bottom of the pan. Lightly spray oil on it. Preheat oven to 340°F.

2) Use a handheld mixer, whisk 3 egg yolks with 35g of the sugar until pale, about 3 mins. (Save the other yolk for other use)

3) Add water, oil and vanilla extract, mix well.

4) Add the sifted cake flour and beat until the batter is thick.

5) Put 2 tsp of this batter into a small dish. Add half a teaspoon of cocoa powder into the dish and mix well.

6) Beat one egg white until stiff peaks form. Add ½ tsp corn starch and mix well. Add about 1 tbsp of this into the small dish. Mix well and put in a piping bag. Draw with this batter onto the parchment paper with the predrew dragon pattern.

7) Bake for 1-2 mins until set. Let it cool on a rack.

8) Beat the remaining 3 egg whites until soft peaks form. Add the remaining 30g sugar and beat to stiff peaks.

9) Fold to the egg batter until blended.

10) Pour onto the pan and smooth out the surface. Tap the pan a few times to release the big bubbles.

11) Bake for 14 mins until a toothpick inserted comes out clean.

12) Take out the pan and cover the top with a new piece of parchment.

13) Invert the cake, with the parchment paper, onto a cooling rack.

14) Peel off the now top parchment paper but let it cover the cake until cool, about 15 mins.

15) While the cake is cooling, whip the heavy cream with sugar until stiff peaks form.

16) Remove the top parchment paper and replace with a new one. Invert the cake and peel off the paper.

17) Spread the whipped cream onto the cake and put wedges of kiwi on top (optional).

18) Roll the cake up and put in the refrigerator for at least an hour before slicing.

彩龍蛋糕卷

我相信烘焙是一種科學,但同時也是一種藝術。你用了時間及心血烹調出來的菜色,如果有好的賣相,一定會有不同的效果,因為我們都是被眼所見的吸引。如將食物給一些小朋友,但有二個不同的賣相,大部份的小朋友都會選擇那個賣相精美,比較吸引的。這是人性的一種表現。

就以這個蛋糕卷為例,一些心思便能將一個平平無奇的蛋糕卷變為人見人愛的食物,是不是像魔術呢 ?

這正是市場營銷做的工作,要如何將他們要賣的貨物吸引顧客,那麼貨物的賣相便很重要了,如何能夠將一種普通不起眼的物件,包裝成吸引客人去購買,真是一門學問。我覺得日本人在這方面做得很出色。Junko 在她的網誌內就做了很多漂亮的蛋糕卷,雖然這個網全是日文,但幸好她出的書已翻譯成中文。

祝大家龍年龍精虎猛

此份量可用於一個10x10寸大的焗盤

4隻大蛋,蛋白與黄分開

65g 糖

60ml 水

40ml 液體菜油

一茶匙雲呢哪香油

80g 低筋麵粉,過篩

半茶匙玉米粉

半茶匙唂咕粉

少許食用色素

150ml 奶油

14g 糖

1) 焗盤上放焗爐紙,噴上少許油備用,預熱焗爐至340°F。

2) 將三個蛋黄加35g糖打約三分鐘至奶白色,加水、油及雲呢哪香油,攪勻。(剩餘的蛋黄可放雪柜作其他用途)

3) 加80g低筋粉繼績打至蛋漿變濃稠。

4) 備一個小碗,將二茶匙蛋漿放入碗內,加半茶匙唂咕粉,攪勻。

5) 將一個蛋白打至硬身,加入半茶匙玉米粉,將一湯匙加入小碗內之唂咕蛋漿,拌勻,放入唧袋,然後在爐盤上劃出龍的形狀,放入焗爐焗約一至二分鐘。

6) 蛋白三個打至白色後加入餘下30g糖打至硬身,與餘下之蛋漿拌勻,倒入焗盤,輕敲盤讓大氣泡消氣。

7) 焗十四分鐘或至牙籤插入後抽出沒有蛋漿便成。

8) 取出焗盤,放一張新焗爐紙在上面,將整個蛋糕反轉,將低紙撕去,再蓋回蛋糕上待涼十五分鐘。

9) 奶油加糖打至硬身備用。

10) 蛋糕涼後換上一張新焗爐紙,再反轉蛋糕,讓蛋糕面再反回上面,圖案在底,撕去焗爐紙,平均地塗上已打發奶油,加上生果,再輕手慢慢將蛋糕卷起。

11) 放雪柜至少一小時後便可切片享用。

Slow Baked Pork Baby Back Ribs 香焗豬肋排骨

2012-01-05T09:26:00.000-08:00

"If you cook, your family will eat dinner together.

If you cook, you will naturally have a more sustainable household.

If you cook, you'll set a lifelong example for your children.

If you cook, you'll understand what goes into food and eat more healthily.

If you cook, you'll make your home an important place in your life.

If you cook, you'll make others happy.

If you cook, people will remember you."

~Amanda Hesser & Merrill Stubbs

This is a quote from the authors of "The Food52 Cookbook". I couldn't agree with them more. Cooks think alike. It seems that they can read my mind.

Let me add one more: "If you cook, you'll have fun and satisfaction."

This cook book has recipes from many home cooks for all 52 weeks of a year. It has appetizers, salads, main dishes and desserts. It is a very interesting book.

This is one of the recipes that I tried. There will definitely be more to come. This slow baking and braising cooking method makes the meat very tender and juicy. And the combination of all the marinate make it soooo delicious!

Dry Rub for 2 slabs of pork baby back ribs (3-3½ lb):

½ cup light brown sugar (do not pack)
2 tsp sweet paprika
1 tsp garlic powder
½ tsp freshly ground black pepper
1 tbsp kosher salt
1 tsp instant espresso powder
¼ tsp allspice

Braising Liquid:

1 cup sparkling white wine
2 tbsp apple cider vinegar
2 tbsp Worcestershire sauce
1 tbsp honey

1) Mix all the dry rub ingredients in a bowl. Rub it evenly all over each rack of ribs, top and bottom. Put the ribs on a roasting pan. Cover and refrigerate for an hour.
2) Preheat oven to 250°F.

3) Heat the braising liquid in a small pot until hot.
4) Take the ribs out and pour the braising liquid over the ribs. Wrap with foil and cook for 2 hours.
5) Pour the liquid into a pot and heat under high heat until the liquid reduces by half, about 20 minutes.
6) Heat the broiler. Brush the glaze onto the ribs and broil for 1-2 minutes on the highest rack in the oven until the glaze is caramelized. Slice and serve with the glaze on the side.

Notes:
1) Instant coffee can substitute espresso powder if it is not available.
2) Depends on the type of paprika you have, it can be very spicy for some people. Adjust the amount accordingly.
3) Watch closely using the broiler. As soon as the glaze is caramelized, remove it from the broiler. Otherwise, it burns easily.
4) Prosecco sparkling white wine is recommended by the author. I guess the carbonation helps tenderize the meat.
5) Do not substitute baby back ribs with spareribs. They will give you different results.

如你親自下厨,你的家庭會一起用饍。

如你親自下厨,你的家庭會自然地昌旺起來。

如你親自下厨,你的下一代會有好的榜樣。

如你親自下厨,你會明白食物的成份及可以食得更健康。

如你親自下厨,你會將家成為你生命的中心。

如你親自下厨,你會令你身邊的人快樂。

如你親自下厨,別人會記得你。

~Amanda Hesser & Merrill Stubbs

我十二分之同意這兩位作者,讓我加多一句:「如你親自下厨,真是樂趣無窮,很有滿足感」

兩位作者在新書「The Food52 Cookbook 」內收集了很多住家食譜,可供一年五十二星期之用,層出不窮,以下這個食譜便是其中之一。這個配方用慢火烤燴,使肉質非常嫩滑,醃料配合得宜,讓人食到不能停口!

香焗豬排骨

二排豬肋骨(約三至三磅半)之份量

乾醃料:
半杯黄糖(不須要壓實)
二茶匙紅辣椒粉
一茶匙蒜粉
一湯匙鹽
一茶匙即溶咖啡粉
四分一茶匙香料粉

焗汁:
一杯有氣白酒
二湯匙蘋果醋
二湯匙喼汁
一湯匙蜜糖

1) 將所有乾醃料攪勻,均勻地塗在腓骨的二面,放上焗盤,蓋好,放雪柜醃一小時。
2) 預熱焗爐至250°F。
3) 將焗汁加熱。
4) 將焗汁倒入腓骨上,用錫紙蓋好,入爐焗兩個半小時。
5) 將排骨汁液倒入小煱內加熱至份量減半,約廿分鐘。
6) 將爐温開至broil,將汁塗上排骨烤一至二分鐘,放在焗爐最高的一架。排骨切件後便可食用。

注意事項：

1) 排骨放broiler時要小心,切勿過時燒焦。
2) 如不食得太辣,可以減少紅辣椒粉的份量,或不用。
3) 焗汁用的白酒是要有氣(sparkling)的那種, 原作者提議用意大利Prosecco牌子。
4) 請不要用大排骨取代這種小排骨!

Chestnut Cake with Bavarian Cream 小型栗子蛋糕

2011-12-31T14:52:00.000-08:00

I must be nuts...more chestnut. After the mango fever this summer, I am nuts about chestnut in the winter. After the previous chestnut cake and the chocolate chestnut cake , I am onto another recipe with Bavarian cream. Instead of a big 8 or 9 inch cake this time, a mini version like petite four is made. Although there is more work involved, it is very worthwhile. It is what making desserts is all about: dedication, hard work and "heart" work. If you put your heart into it, it will blossom into something that is enjoyable. Then all the hard work is rewarded.

Although this sponge cake has no butter nor fat in it, it is still soft and not rubbery !

Chestnut Sponge Cake

Ingredients to make a 8 inch cake:

4 large eggs, separated
68g cake flour
30g cornstarch
82g sugar
45g unsweetened chestnut puree
1 tsp rum
pinch of salt

1) Preheat oven to 350F. Put a round piece of parchment paper on the bottom of the pan and then spray oil.
2) Blend chestnut puree with egg yolks until smooth. Add half the sugar and beat with a handheld beater for 3-4 mins. Add rum.
3) In a separate and clean bowl, beat egg white with a pinch of salt until soft peaks form. Add sugar and beat on high until stiff peaks form.
4) Sift the cake flour and cornstarch together in another bowl.
5) Fold the white into the yolk mixture. Fold in the sifted flour until no dry flour is seen.
6) Pour the batter into the prepared pan and bake for 25-30 mins or until a toothpick inserted in the center comes out clean.
7) Let the cake cool on a rack completely before unmolding.

Bavarian Chestnut Cream

1 egg yolk
24g sugar
100g milk
65g unsweetened chestnut puree
3g gelatin sheet, softened
100g heavy cream
1 tbsp rum, optional

1) Blend chestnut puree with milk. Heat in a pot until it simmers. Remove from heat.
2) Whisk egg yolk with sugar until blended.
3) Pour the hot milk mixture to the yolk while whisking constantly.
4) Add the softened gelatin. Stir until dissolves. Let it cool to about 90F.
5) Whip heavy cream to soft peak while the cream is cooling.
6) Mix the two well together. Add rum and mix well.

Cake Assemble:

1) Cut out the cake to the size of your mold.

2) Pour some Bavarian cream to fill the bottom of your mold.
3) Lay down a piece of the cake and fill up the mold with cream.
4) Put the mold in the freezer until set.
5) Prepare chocolate glaze and pour onto the set mold. Refrigerate until set.

Chocolate Glaze

2oz/56g semisweet chocolate chips
40g heavy cream
1 tsp light corn syrup

Put all the ingredients in a small bowl. Microwave for 15 seconds intervals with stirring in between until it is smooth and shiny. Do not over heat or over mix.

Notes:

1) Adjust the amount of ingredients according to the volumn of your mold.

2) If gelatin sheet is not available, it can be substituted with powder. Sprinkle the gelatin powder on 2 tbsp water to soak. Microwave until dissolves. Then add to the hot milk mixture.

再戰栗子蛋糕

自從夏天的芒果熱潮退了之後,到冬天我這個栗子發燒友又來了, 今次要做的不是一大個的栗子蛋糕,而是做幾個小小的西餅,工夫當然是多了很多,但一切都是值得的。當你愛上做甜品之後,無論要多少功序,多少心思,多少時間,只要那製成品能夠被欣賞,那麼一切也是值得的!

這個海綿蛋糕雖然一滴油都沒有,但質地、口感都同樣幼滑鬆軟!!

栗子海綿蛋糕:

份量做一個八寸蛋糕:
四隻大蛋
68g低筋麵粉
30g玉米粉
82g糖
45無糖栗子蓉
一茶匙冧洒
少許鹽

1) 預熱焗爐至350F,焗盤放上一張八寸大焗爐紙,然後再噴上油。
2) 蛋白與蛋黄分開,蛋黄加入栗子蓉攪勻,加入一半糖,然後用電動打蛋器打約三、四分鐘,加入酒,備用。
3) 在一個乾淨大碗內加入少許鹽與蛋白打至白色,再加入餘下之糖打至硬身。
4) 將打發好的蛋白與蛋黄混合,再加入已篩過的粉類。
5) 倒入已準備好的焗盤,焗約25-30分鐘。
6) 焗好放在架上待完全凉至室溫。

栗蓉奶油:

一個蛋黄
24g糖
100g牛奶
65g無糖栗子蓉
3g魚膠片,浸軟
100g奶油
一湯匙冧酒

1) 栗子蓉與奶攪勻,加熱至微滾,熄火。
2) 蛋黄加糖打勻,將熱奶慢慢加入,邊加邊攪。
3) 將已浸軟身之魚膠片加入,攪至溶化。待凉至90F。
4) 打發奶油至軟身,加入蛋黄混合物,加酒攪勻。

蛋糕組合:

1) 用模切出蛋糕所須形狀。
2) 倒入少許栗子奶油在模具內,放上已切出之蛋糕片,再倒入奶油。
3) 放入冰格約三十分鐘至硬身,取出倒上巧克力醬便成。

巧克力醬:

56g半甜巧克力片
40g奶油
一茶匙粟膠

將所有材料放入微波爐加熱十五秒,攪勻便成。

New Classes 新班開鑼

2011-12-26T09:52:00.000-08:00

After taking a break in December, baking classes are back in the coming new year. Chinese New Year is a bit early for 2012. In order to prepare for it, I have designed some classes to make traditional steamed cake. Click here for details.

十二月休息了一個月之後,新班迎接虎年即將開鑼啦! 有多款中式糕點與大家分享。詳情這點擊這裏。

Mini Fruit Tarts 袖珍水果撻

2011-12-17T10:16:00.001-08:00

These little munchkins are good for parties, potlucks, or to end any dinner. You don't need to worry about cutting a big tart; just pick up one and bite right into it. After pre-baking the tart crust, you can put in any pastry cream, Sabayon, Bavarian cream or custard in the bottom, then top it with any fruits you like and it will surely please any palate.

Click here for the tart recipe.

Christmas Gingerbread Cookies 聖誕姜餅曲奇

2011-12-14T14:07:00.000-08:00

I wonder when this tradition began: baking cookies for Christmas. Cookie recipes are all over the place especially over the web. I am not a big fan of cookies but my daughter wants to make some for her friends. So I let her do every thing...except for writing up this post, of course.

Since the recipe of making gingerbread cookies are abundant, I will skip typing it again here.

Hope you enjoy the pictures !

Merry Christmas !

Clay Pot Rice with Chinese Sausages 臘味煲仔飯

2011-12-13T17:19:00.000-08:00

I know we are blessed to live in Los Angeles, especially during the wintertime. Winter in Southern California is mild compared to the rest of the country. The normal daytime highs are in the 60's and nighttime lows are around the 40's. Although we don't usually get below freezing temperatures, it is still considered to be cold by many of us.

During chilly days like these, our stomach yearns for something warm to eat. Nothing is better than a pot of warm rice with Chinese sausage. The aroma from the sausage is very appetizing. I especially like to have the crispy rice that sticks to the bottom of the pot. There is nothing better compared to that. We have cut down the consumption of rice in recent years, but when we have rice in clay pot for dinner, it's usually emptied in no time.

There are some tricks to making this clay pot rice. First, you have to get a clay pot.

Do not substitute it with an electric rice cooker. It is not comparable. Second, get a heat diffuser. If you want to have crunchy rice on the bottom, it is indispensible. It helps to distribute the heat evenly for making the rice crispy on the bottom. The conductivity of clay is not as good as aluminum or stainless steel cookwares. I used to have burnt rice without the heat diffuser.

Other than that, the rest is not that difficult. Unlike baking, there is a lot of room for individual preferences, like how much soy sauce to drizzle on the rice, how many sausages to use, etc. Therefore, I do not intend to put up a detailed recipe here. Feel free to cook as many cups of rice as you like (as long as the pot can hold it) and to put the same amount of water as you normally use.

1) Wash rice and use an appropriate amount of water.
2) Heat the clay pot on top of a heat diffuser and put about a tablespoon of oil in it.

3) Add the rice and the measured amount of water.

4) Cover and use high heat until it boils. Then lower the heat to high-medium.
5) Put the sausages on top of the rice as soon as the rice absorbs the water. Cover and cook for another 10 minutes.

6) Turn up the heat for another 5-10 minutes or until you hear a sizzling sound (it means the rice on the bottom is turning crunchy).
7) Turn off the heat and let it sit for 5 more minutes before serving.

Notes:
1) Heat diffusers can be found in stores providing kitchenware. I got mine from Bed Bath and Beyond for under $4.
2) Having control of the heat in making this clay pot is important. Different stoves have varying amounts of heat output. Adjust your stove accordingly.

臘味煲仔飯

南加州的天氣四季溫和,十分宜人,冬天的氣溫平均是華氏四十至六十度之間,所以很多住在較寒冷地方的人都會來過冬避雪。話雖如此,對於本地人,氣溫也是有點冷。

天氣冷的日子,一家人圍着打邊爐是最好不過,但除了打邊爐食火煱外,煲仔飯也是我家冬天的至愛。香噴噴的臘味,加上脆脆的飯焦,我們這對『無飯夫婦』也要食上幾碗!

對於我們這個只用自動電飯煲做飯的一代,要用瓦煲做飯實在是有一點難度。我還記得初初做煲仔飯的時候,不是放水太多變成粥,便是火太大煲燶飯。

直至最近才掌握到一些技巧可以與大家分享。要做一煲好的煲仔飯,一塊散熱器(heat diffuser)是少不了的,因瓦煲與其他用不鏽鋼或鋁做的煱不同,傳熱功能差,如直接放在爐上,效果不會好,但有散熱器便能平均地將熱力傳到瓦煲內,可以輕易地做到脆脆的飯焦了。

除此之外,其他便隨各人口味調教,如米與水的份量,醬油的多少等等。

1) 首先將適量米洗淨。
2) 將瓦煲放在散熱器上,用大火燒熱,放約一湯匙油。
3) 下米及適量水份,上蓋,水滾後收細一點火。
4) 水收乾後便將臘味放在飯面,上蓋煲約十分鐘。
5) 將火轉大再煲約五分鐘,或至煲內有"吱吱"聲。
6) 熄火待五分鐘便可食用。

注意事項:
1) 散熱器可在售賣廚具地方買到。
2) 火候的控制十分重要,但不同的爐頭火力不同,以上的提示只供參考,各位請按各自爐頭調教火力。

Chestnut Cake 栗子蛋糕

2011-11-22T09:07:00.001-08:00

Last year I made a Chocolate Chestnut Cake for my birthday. Although it is not my birthday yet, I made this chestnut cake with a different recipe for my friend's birthday. This is a three-layer butter cake made with chestnut puree. In addition, I put whipping cream with chestnut puree inbetween the layers and also for decoration.

It is a chestnut lover's dream comes true!!

Ingredients for a 9 inch cake:

200g/2 cups cake flour
2 tsp baking powder
3/4 tsp salt
200g/1 cup sugar
2 sticks/16 tbsp unsalted butter, softened
4 large eggs, separated, plus 1 large egg white
6 oz/1 cup chestnut puree, unsweetened
1/4 cup milk
1 tsp pure vanilla extract
1/2 tsp cream of tartar

1) Preheat oven to 350F. Line the bottom of a 9 inch springform pan with a circle of parchment paper. Spray the pan with oil.
2) Sift cake flour, baking powder and salt together in a large bowl.
3) Beat the room temperature butter in a stand mixer with the paddle attachment for a minute. Add 3/4 cup sugar and continue beating until pale and fluffly, about 5 minutes. Scrape the bowl often.

4) Add the egg yolks, 2 at a time. Beat until blended.

5) Reduce speed to low and add a third of the flour. When the flour is blended, add the chestnut puree. Add another third of the flour and beat until blended. Add the milk and vanilla extract and follow with the rest of the flour. As soon as it is blended, stop beating and scrape the thick batter to another big bowl.

6) Clean and dry the mixing bowl thoroughly. Pour in the egg white and beat on medium. Add cream of tartar and beat on medium high until soft peaks form. Add the remaining 1/4 cup sugar and continue beating until stiff peaks form.

7) Fold the white foam into the batter gently but thoroughly until well blended.
8) Pour the batter onto the prepared pan and smooth out the top.
9) Bake for about an hour or until a toothpick inserted into the center of the cake comes out clean.

10) Let the cake cool completely in the pan, on a rack.

11) Take the cake out from the pan and cut horizontally into 3 layers. Spread chestnut puree cream inbetween the layers. Finish with the sides and top with more cream.

Cake recipe modified and adapted from Martha Stewart

Chestnut Puree Cream:

15 oz chestnut puree, unsweetened
1/2 cup sugar
1 1/2 cups heavy whipping cream, cold
2 tbsp rum or other liquor (optional)

Beat heavy cream with sugar to stiff peaks. Fold in the chestnut puree and the rum with a spatula until smooth.

栗子蛋糕

自從上年自己生日做了一個朱古力栗子蛋糕後, 由於材料之限制, 一直都沒有機會再做 , 栗子盛產於秋冬季節, 罐裝栗子蓉又不是容易買到。但今次適逢朋友生日, 所以才特別再做一個。

今次這個蛋糕有別於上次, 這個加入了栗子蓉焗的牛油蛋糕, 橫切了三片, 每片之間都有栗子蓉奶油作餡, 然後外面也用栗子蓉奶油作裝飾, 整個蛋糕都充滿了栗子香味, 每一口都美味無窮, 簡直是栗子愛好者夢幻之作 !!

一個九寸大蛋糕材料:

200g/二杯低筋麵粉
2茶匙泡打粉
四份之三茶匙鹽
1茶匙雲呢哪香油
200g/一杯糖
226g/二條無鹽牛油,室温
四隻大蛋,加一個蛋白
172g/一杯栗子蓉,無糖
60g/四份一杯牛奶
半茶匙他他粉

1) 預熱焗爐至350F, 九寸大圓盤放上焗爐紙,再噴油。
2) 麵粉,泡打粉及鹽過篩備用。
3) 室溫牛油放入打蛋器內用中速攪打一分鐘,加入四份三杯糖再打五分鐘至鬆軟及奶白色。
4) 蛋黄分二次加入,每次加入後要打至混合好才加下一次。加雲呢哪香油,攪勻。
5) 麵粉約分三份,加入一份後,攪勻,再加栗子蓉,攪勻,加第二份粉,攪勻,加牛奶,攪勻,再加餘下之麵粉,攪勻便倒入另一大盤。
6) 打蛋盤洗淨後放蛋白,打散後放他他粉再打至白色,加入餘下四份一杯糖再打至硬身。
7) 用摺疊方式將蛋白霜與麵糊混合,倒入焗盤焗約一小時或至牙籤插入後沒有蛋糕黏上便可。取出放架上待冷後才可脫模。
8) 蛋糕橫切三片,每片之間塗上栗子蓉,再在外面塗上餘下奶油便可。

栗子蓉奶油材料:

十五安士無糖栗子蓉
半杯糖
一又二份之一杯奶油
二湯匙冧酒

奶油加糖打至硬身後再加入栗子蓉與酒混合好便可用。

Strawberry and Blueberry Trifle 雜果三層蛋糕杯

2011-11-09T18:25:00.000-08:00

Do you have a hard time deciding what to bring to a potluck party? I do, sometimes. I try not to bring the same type of food every time. Even if I bring dessert, I will try to make different ones.

This trifle is simple to make. It is meant to be served in a glass to showcase the three layers: chiboust cream, cake and fruits. Instead of making a fresh fruit and pastry cream cake, it will make a different impression to serve in a wine glass. Just let your creativity lead you!

Ingredients to make about 8 servings:

one 9 inch sponge cake, cut into 3 layers horizontally
about 3 cups chiboust cream, see below
one pound strawberries
one pint blueberries

Chiboust Cream:
3/4 cup whole milk
2 egg yolks
2 tbsp cornstarch
3/4 cup heavy cream
1/4 cup sugar
1 tbsp Grand Marnier or other liquor (optional)
1/2 tsp pure vanilla extract

1) Bring the milk to simmer in a small pot. Remove from heat and cover.
2) Beat the yolks with a whisk. Add cornstarch until blended, smooth and creamy. Gradually pour in the hot milk while whisking constantly. Pour the mixture back to the pot and use medium heat.
3) Keep whisking until the mixture thickens. Remove from heat and add liquor and vanilla. Mix well and let it cool to room temperature.
4) Whip heavy cream with sugar until soft peaks form. Mix with the cooled mixture until blended.

Assembly:
1) Use a cookie cutter to cut out enough cake circles (two circles per glass).

2) Put about a tablespoonful of chiboust cream in the bottom of the glass.
3) Carefully layer a cake circle in the glass. Press it slightly into the cream.

4) Layer some fruits on top of the cake.

5) Spoon another spoonful of cream on top, followed with another layer of cake.

6) Finish with some fruits on top.

7) For best results, refrigerate for at least an hour before serving.

Notes:

1) Feel free to use other fruits such as kiwis for more colorful presentation. But avoid fruits that will oxidize easily, like apples and bananas.
2) For simpler and easier preparation, other creams such as whipped cream or chocolate cream can substitute chiboust cream.

雜果三層蛋糕杯

又到年尾時候,大大小小的飯局,親朋戚友的聚會便接踵而來,實在是歡喜快樂的日子。但想到要做什麼菜式去聚會也很頭痛,我通常都會嘗試帶不同的食物。正如這款甜品,可以做成一個蛋糕,切開二片,放上雜果,加入奶油,便成為人見人愛的水果奶油蛋糕。但如果用一些酒杯盛載,又有另一番風味啊 !

此份量約可做八杯:

一個九寸大海綿蛋糕,打橫切三片

三杯chiboust奶油

一磅草莓

一品脫藍莓

Chiboust 奶油:

四份之三杯牛奶

二個蛋黄

二湯匙玉米粉

四份之三杯奶油

四份之一杯糖

一湯匙橙酒,或其他酒(或可免)

半茶匙雲呢拿香油

1) 用一小鍋將牛奶加熱至將近滾,熄火,上蓋。

2) 將蛋黄打散,加玉米粉攪勻至沒有粉粒,將熱奶慢慢倒入,邊倒要邊攪,再倒回鍋內,不停攪動,用中火加熱至糊狀,熄火。

3) 加橙酒及雲呢哪香油,攪勻,侍冷至室溫。

4) 奶油加糖打至變濃,加入蛋糊攪勻。

蛋糕組合:
1) 蛋糕用曲奇模吸出酒杯大小的形狀,每隻杯二片。
2) 將一湯匙chiboust奶油放入杯內,放上一片蛋糕,再放水果上面。
3) 重覆一次至杯滿。
4) 放雪柜雪約一小時才食用。

注意事項:

1) 可隨意用不同水果作配答,但注意有些水果,如蘋果及香蕉,切後會變色。
2) 其他奶油,如巧克力奶油,可代替此chiboust cream。

Soy Sauce Egg 鹵水蛋

2011-11-03T08:30:00.000-07:00

Hard boiled egg is easy to make. I remember it was one of the small and simple tasks that was taught to me by my mom when I was young. I was not properly instructed at the time and most of the time the eggs cracked while boiling and the whites spilled out and it became ugly. And some times the yolk is completely runny....There is so much science involved: click here to read an experiment on boiling eggs.

Now I am a mom, I want to make sure that my children know how to boil an egg properly.

The eggs in this recipe are boiled, soaked in cold water, and the shell peeled. They are then soaked in the marinade for a few hours to overnight. This way the egg white will remain soft and yet full of the flavor of the marinade. The longer they marinate, the stronger the flavor.

They are great to be served in breakfast, as a snack or an appetizer. Bring them to potluck party !

Ingredients for the marinade:
1 part soy sauce
1/2 part rock sugar
3 parts water
1 package of spice

eggs, cooked and peeled

1) Put the room temperature eggs in a pot big enough to fill with water and cover all the eggs with cold tap water.
2) Put the pot on the stove and turn the fire up to medium heat. As soon as the water boils, set a timer for 3 minutes. When the time is up, remove the pot from the heat.
3) Carefully transfer the eggs to another big bowl and fill it up with cold water. Change the water a few times until the eggs are no longer warm.
4) Crack and peel the eggs.

5) Boil the marinade and let it simmer for 20-30 minutes. Let it cool to about room temperature.

6) Put the eggs in and make sure they are covered by the sauce. Turn them once a while if they are not completely immersed.

7) Let them marinate for a few hours or overnight at room temperature.

Notes:
1) Different brands of soy sauce have varying amounts of sodium. Adjust to your taste.
2) This spice pack is readily mixed with different spices like cinnamon, fennel, ginger, cumin and clover. It is available in Asian grocery store. If it is not available, you can add them individually.
3) If cold eggs are boiled directly out of the refrigerator, they will crack. They can be warmed up quickly by submerging in hot tap water for 10 minutes before cooking.
4) Adjust the amount of marinade according to the amount of eggs you have, but keep the proportion for best taste and flavor.

鹵水蛋

烚雞蛋可以說是很簡單,但要做得好就不是那麼容易,尤其是要做到軟心(或叫溏心)。還記得小時候媽媽教我做一些簡單的厨務,烚雞蛋便是其中之一,但很多時候我烚的蛋都會裂開,蛋白便從裂開的蛋殼漏出,很不雅觀,又或者烚到蛋黄還未熟...

做這種鹵水蛋,只要烚熟一些蛋(全熟或溏心都可以),去殼,然後在已煮好的鹵水汁內浸幾小時便可以了,簡單易做,做早餐或小食都可以,又或者帶去party也很受歡迎呀 !

鹵水汁材料:

醬油一份

冰糖半份

水三份

鹵水包一個

蛋,烚熟,去殼

1) 將室温蛋放一大煱內,加水蓋過蛋,用中火加熱至滾,三分鐘後熄火。

2) 將蛋放入另一大煱,加冷水使蛋慢慢冷卻。

3) 水變冷後便可以去殼。

4) 做鹵水汁: 將鹵水材料放入大煱內滾二十至三十分鐘,待稍涼後便成。

5) 將蛋放入鹵水汁內浸四、五小時,或過夜便可。

注意事項:

1) 不同牌子的醬油有不同鹽量,請自行調教咸味。

2) 鹵水包內有不同香料,十分方便使用,如買不到可自行放不同香料。

3) 用直接從雪柜出來的蛋去烚,蛋殼會因温差而裂開。可以用熱水浸十分鐘才用水烚。

4) 鹵水汁的用量視付蛋的多少,但比例要保持。

Raspberry and Chocolate Mousse Cake

2011-10-25T09:01:00.000-07:00

It has been a year since I began this blog. I don't know how I did it--more than 80 posts in the past year, with an average of more than one post each week. It has been a very rewarding experience. I have learned so much about different aspects of baking that it really augmented my knowledge and skill. However there are still a lot of unconquered areas that require me to practice more, like laminated dough making and techniques in working with chocolate.

Besides baking, I really need to work on my photography skills. I keep asking myself: is it imperative to have a good and expensive camera in order to have good pictures?

The slightly tangy raspberry mousse layer is sandwiched between the sweet chocolate cake and mousse. Perfect balance !

Anniversary Raspberry and Chocolate Mousse Cake

Makes a 9 inch cake

Ingredients:

Chocolate cake:
4oz semisweet chocolate chips
2 tbsp water
3 large eggs, separated
¼ cup sugar

1) Preheat the oven to 350⁰F. Put parchment paper on the bottom of a 9 inch pan and spray oil onto the sides.
2) Melt chocolate with water either in a microwave or on top of a double boiler. Stir until your chocolate is smooth and let it cool for a few minutes. Then whisk the egg yolks into the chocolate.
3) Beat egg whites in a medium bowl until soft peaks form. Add sugar in 3 additions until the peaks are stiff and glossy.
4) Fold a quarter of the whites into the chocolate to lighten it. Gently fold the remaining whites in until combined.
5) Pour the batter into the prepared pan and bake until the cake begins to pull away from the sides of the pan, or for about 10 minutes.
6) Cool the cake in the pan on the rack for an hour.

Raspberry mousse:
115g raspberry puree
56g sugar
158g heavy cream
1.5 tsp gelatin

1) Puree the raspberries with a chopper or blender. Pass it through a sieve to remove the seeds.

2) Put the puree and sugar in a small pot and heat until the sugar dissolves. Do not let it boil. Remove it from the heat.
3) Whip heavy cream to soft peak.
4) Sprinkle gelatin into a small bowl with 1 tbsp of water in it. Heat it in a microwave for a few seconds to melt the gelatin, then mix with the puree. Stir well to prevent lumps.
5) Mix the gelatin-puree mixture with the whipped cream. Stir well to blend.
6) Pour onto the cake layer and refrigerate until set, which takes about an hour.

Chocolate mousse:
42g sugar
12g water
40g egg yolks
17g whole egg
116g dark chocolate 60-64%, melted
166g heavy cream
½ tsp gelatin

1) Heat water with sugar until it boils, and let it boil for a minute. Beat the whole egg and the yolks with a headheld mixer while the water is boiling. Pour the hot syrup into the egg with the beater on. Continue beating until the volume doubles and a ribbon forms when the beater is lifted.
2) Melt the chocolate in a microwave and stir until all the chocolate is melted.
3) Whip the heavy cream to stiff peak.
4) Sprinkle the gelatin onto a tablespoon of water and melt it slightly in the microwave.

5) Scoop about a fifth of the whipped cream into the warm chocolate and stir until it is well blended.

6) Pour the melted gelatin into the egg and stir well.
7) Add the egg mixture to the chocolate mixture and stir until well combined.

8) Add the rest of the whipped cream and stir well. It should be very smooth and thick.

9) Pour the chocolate mousse on top of the set raspberry mousse layer. Spread the top evenly and refrigerate until set.

Glaze:
4 oz bittersweet or semisweet chocolate chips
½ cup heavy cream
1 tbsp light corn syrup

1) In a small pot, bring the heavy cream and corn syrup to a simmer.
2) Pour the hot cream onto the chocolate chips and stir until smooth. Let it cool to a pouring consistency, about 10-15 minutes.
3) Set up a rack with a pan on the bottom to catch the drippings. Put the cake on top of the rack and pour steadily and quickly on the cake.

I intentionally left the sides un-glazed. Use an offset spatula to spread to the sides if you prefer the whole cake to be glazed.

Notes:

1) The cake base is a flourless chocolate cake therefore it is very thin and delicate. Other types of cake like sponge or butter cake can be used.
2) Do not over mix the chocolate after it is melted and smooth. Over mixing will turn it to be grainy.

Whole Wheat Bagel

2011-10-18T09:37:00.000-07:00

There's some thing different about bagels that set them apart from bread. Instead of using regular 12% protein bread flour, it uses the highest percentage of protein: high gluten flour contains 14% protein. That is the highest gluten content in wheat flour available as far as I know. This high protein content lets it have the distinctive chewy texture that I love. Another factor that contributes to its special texture is the boiling before baking. It takes a bath of boiling water that contains some baking soda in it for about 20 seconds. The longer it boils, the chewier the skin.

Bagel and cream cheese, a match made in heaven!

Ingredients for making 20 small bagels:

600g unbleached high gluten flour (or bread flour)
200g whole wheat flour
3g instant yeast
16g salt
460g water
8g malt powder
4 tbsp vital wheat gluten

1) Mix all the ingredients in a stand mixer with the dough hook on low speed until combined.
2) Increase the speed to 2 and knead for 5-7 minutes until the dough looks shiny.
3) Take the dough out on a counter. Cover and let it rest for 10 minutes.
4) Divide the dough into 20 balls, about 63g each. Shape each one to a bagel shape either by poking the middle with a finger and enlarging it a bit or rolling it out into a long rope and connecting the ends.
5) Cover and let it rise in room temperature for an hour and then refrigerate overnight.

6) Take the dough out to warm up for at least 30 minutes before baking. Preheat oven to 500⁰F and place the rack to the lowest level of the oven.
7) Put about 2 quarts of water into a large pot. Add 1 tbsp of baking soda and take it to a boil under high heat.
8) Put 2 to 3 bagels in the boiling water at a time for about 20 seconds or until it floats.

Drain on a rack.

9) Bake in the preheated oven for 10-15 minutes. Cool completely on a rack before slicing.

Notes:

1) Bagels can be kept in the freezer for a long time without spoiling.
2) The dough is best kneaded by a mixer. I do not recommend hand kneading. Watch the mixer as it kneads as it may move because the dough is heavy.
3) Variation: raisins or other dried fruits can be added with the other ingredients and kneaded together. Toppings such as poppy seeds and sesame seeds can be applied after the bagels come out from the water bath. They stick better when the bagels are wet.

Recipe adapted from Culinary Institute of America

Classic Carrot Cake 胡蘿蔔蛋糕

2011-10-11T09:38:00.000-07:00

The banana bread I made last time made me reminisce about my old baking days. Besides banana bread, carrot cake is also one of my old time favorites. This classic carrot cake recipe is also from Joanne Chang's new recipe book. Just like banana bread, this recipe is not very different from the one I have been using for a very long time. It does not use any magical or special ingredients. But what set it apart from other recipes is the way it is put together. The beating of eggs and sugar to incorporate air bubbles and the slow addition of oil are important factors for producing soft and moist crumb instead of dense and "doughy" cake.

This is another healthy cake, no butter and lots of lots of shredded carrot and walnuts. I made some cream cheese frosting this time so that I could decorate it as a birthday cake but it is optional.

Ingredients for an 8 inch cake or 12 cupcakes:

2 eggs
200g/1 cup loosely packed light brown sugar
150g/ ¾ cup canola oil
3 tbsp nonfat buttermilk (or sour cream)
½ tsp vanilla extract
160g/1 cup+2 tbsp unbleached all-purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp kosher salt

½ tsp ground cinnamon

¼ tsp ground ginger

260g/ 2 cups shredded carrots
50g/ ½ cup walnuts, toasted and chopped

Optional Cream Cheese frosting:

227g/1 block cream cheese, left at room temperature for 4 hours
60g/ ½ stick unsalted butter, room temperature
70g/½ cup powdered sugar

1) Preheat oven to 350⁰F. Line a parchment paper on the bottom of the pan and spray or butter the side. Put 12 paper liners on a cupcake pan if you are making cupcakes.
2) Beat eggs and brown sugar in a mixer with the whisk attachment on medium high for 3-4 minutes until it is light and thick. (7-8 minutes for a handheld mixer)
3) In a small bowl, whisk together the oil, buttermilk (or sour cream) and vanilla. Slowly pour it to the egg mixture under low speed, in about 30 seconds.
4) In another bowl, sift together the dry ingredients: flour, baking powder and baking soda, salt, cinnamon and ginger.
5) Fold the flour mixture into the egg sugar mixture. When most of the flour has been incorporated, add the carrots and walnuts. Fold until combined. It will be a very thick batter.
6) Pour the batter into the prepared pan and bake for 1 hour and 20 minutes (50 minutes for cupcakes) until it is golden brown and it springs back when pressed. Cool on a rack until completely cool.

7) Make the frosting: beat the cream cheese with the paddle for about a minute until it is smooth. Add the butter and beat for another minute. Scrape the bowl and add the powdered sugar and beat for another minute.
8) Cover and refrigerate for an hour to firm up for piping or spreading.
9) Split the cake horizontally into 2 layers.

Spread the frosting to cover the whole cake. Lay the top layer on and spread more frosting to the top and side.

Notes:

1) I modified the frosting from the original recipe to using less butter and sugar.
2) Cold cream cheese can be warmed up in a microwave by using medium power for about 30 seconds.

Totally Astonished !!

2011-10-02T17:12:00.000-07:00

Many people say life is an adventure. Forrest Gump says it's like a box of chocolates."You never know what you're gonna get!" When I started this blog a year ago, I just wanted to share my recipes and love of baking with others. A few months ago, I wouldn't even envision myself "teaching" others how to bake bread.

I am overwhelmed by the support and interest from so many of you. Some of you even took a day off from work in order to attend the class. Some drove more than 25 miles to get to my house (you have to live in Los Angeles to know how bad the traffic is, even on a weekend). I felt a little pressure when a friend who used to be a chef was in my class as well... I am inspired by your enthusiasm and determination !!

To me, life is good and it is a gift from God.

很多人認為生命是一塲充滿挑戰的探險, Forrest Gump 說生命就好像食一盒巧克力.『你永遠不會知道裏面是什麼味道!』一年前我開始寫這個網誌,當時的心態只是一心一意想將自己的食譜及烘焙心得與有這方面興趣的家人及朋友分享,直至幾個月前,我發夢也不會想到我會去『教』人怎樣去焗麵包。

言而,你們對於烘焙班的興趣及支持,實在令我受寵若驚,有些朋友甚至沒有上班,取一日假來參加,有些住得遠的朋友不惜駕廿多哩來我家參加(羅省的交通就算在星期尾也十分擠塞),另外一個曾經任職厨師的朋友也來砌磋... 你們的熱情與決心對我是莫大的鼓舞!!

我覺得生命是美好的,是上帝的恩賜!!

Dessert and Cake Class 蛋糕甜品班

2011-09-28T08:51:00.000-07:00

Tiramisu

Dessert and Cake Class

As temperature drops and the air becomes crispy clear, we know it is the change of season. Fall is already here and before we know it, Thanksgiving, Christmas and New Year holidays will be here in no time. It also means that family gatherings and party celebrations will fill our calendar. Do you want to impress your friends or guests with a homemade dessert this year ? Mark down on your calendar the following dates (or iPhone/iPad).

春去秋來, 轉眼又是秋高氣爽的日子, 跟着感恩節、聖誕節及新年便接踵而至, 在這些喜慶節日, 一家人或和朋友歡聚是少不了的, 在享用完一頓美食後, 怎少得了一道甜點呢! 今年你是否希望為你的親朋好友親手做一款愛心甜點或蛋糕呢? 機會來了, 請在你的記事簿(or iPhone/iPad) 上寫上以下日期.

This time I will offer a few classes to fit different interests and skill levels:

1) Basic Chiffon Cake and Cupcake Class: this class will cover the basic techniques in making a cake such as how to properly beat egg, fold batter, cream butter and sugar, etc.

Date: 10/22/11 Saturday 1-4pm

chiffon cake

2) Tiramisu and Souffle: what is the secret for making a dramatic rise in a souffle ? how to make a creamy tiramisu that is filled with coffee and liquor flavor ?

Date: 10/29 Saturday 1-3pm

strawberry souffle

mango souffle

3) Japanese light Cheesecake and Lava Cake: this extremely light cheesecake is so velvety that it will just melt in your mouth. Instead of getting a lava cake from a five star hotel or restaurant, I will show you how to make it easily at home to "wow" your family and guests.

Date: 11/12/11 Saturday 1-4pm

chocolate lave cake

Fee: $25 (all the ingredients, recipes and notes are included) per class

Class size: minimum 3, maximum 6 per class

Note: Weekday morning class available upon request

Send me an email to reserve your spot: yf_yu@hotmail.com

Banana Bread 香蕉蛋糕

2011-09-24T09:25:00.000-07:00

I don't remember when the last time I made banana bread was... It must be at least three or more years ago. This is one of the easier recipes that started my interest in baking when I was young (I mean in my teenage and early twenty years).

In the past few years I spent more time baking yeast breads and other cakes and pastries that I almost forgot about it. Recently a book by Joanne Chang called Flour has been published. I would not wait to get a copy of it from my local library. Banana bread is a famous item in Flour Bakery (I got a chance to try some of the products when I was in Boston recently and they were GOOD!). I usually do not buy baked goods from "American" bakery stores because most of them are overly sweet, but Flour Bakery is different.

Since I have a few very ripe bananas sitting on my kitchen counter, there's no reason not to make it. It's a relatively healthy recipe because it uses canola oil. It's a good breakfast or afternoon snack choice.

Mmm, it has the right amount of sugar and it is soft and moist. Terrific!

makes a 9 x 5 inch loaf

Ingredients:

1½ cups/210g unbleached all-purpose flour

1 tsp baking soda
¼ tsp ground cinnamon
½ tsp kosher salt
1 cup/200g sugar
2 eggs
½ cup/100g canola oil
3½ very ripe banana, peeled and mashed/340g

2 tbsp crème fraîche or sour cream
1 tsp vanilla extract
¾ cup/75g walnut, toasted (325⁰F for 10 minutes) and chopped

1) Preheat oven to 325⁰F. Butter or oil a 9 x 5 inch loaf pan.
2) Sift together the flour, baking soda, cinnamon and salt in a bowl.
3) Beat the eggs and sugar in a stand mixer with the whip attachment for about five minutes on medium speed, or eight minutes using a handheld mixer. The batter should be light and fluffy.

I accidentally used the paddle instead of the whip.

Notice the color changed from bright to pale yellow after five minutes of beating.

4) Turn the mixer down to low speed and slowly pour in the oil in three or four additions. If you pour it all at once, you would deflate all the air that you have just beaten into the batter.
5) Add the banana, sour cream, and vanilla and continue to mix on low until combined.
6) Fold in the flour and nuts with a spatula until just combined and no flour is seen. Pour the batter to the pan and bake for 1 to 1¼ hours.

7) It should be golden brown and the center springs back when you press it. If your finger sinks when you poke it, let it bake a few more minutes.

7) Let it cool on a rack for at least 30 minutes before popping it out to continue cooling on the rack.

Nice bottom !

香蕉蛋糕

我還記得年輕時時常焗的便是這款香蕉蛋糕,它所用的材料簡單,做法又容易,但最近這幾年時間我都放在學習及鑽研焗麵包及其他糕餅,差點忘記了它 !但最近在波士頓的一間餅店主人Joanne Chang新出了一本食譜叫"Flour"(與她的餅店同名),裏面便有她店內最出名的香蕉蛋糕的食譜,所以我便急不及待做了。還記得最近去波士頓時也有光顧那間餅店,食後使我難忘, 如眾多華人一樣,我對於『老外』的糕餅店望而止步,因為實在是太甜了,但Flour卻與眾不同。這款香蕉蛋糕食落滿有香蕉的香味,入口鬆軟之餘又有合桃的口感,實在是太正了!

可做一個長形九乘五寸蛋糕

材料:

中筋麵粉一又二分一杯/210g
梳打粉一茶匙
玉桂粉四分一茶匙
鹽半茶匙
糖一杯/200g
菜籽油半杯/100g
熟香蕉三隻,去皮後壓成茸
酸奶油二湯匙
雲呢哪香油一茶匙
合桃碎四分三杯,放325⁰F爐內烘約十分鐘至香

1) 預熱焗爐至325⁰F,焗盤塗油備用。
2) 將麵粉、梳打粉、玉桂粉及鹽過篩,備用。
3) 用打蛋器將蛋及糖打至淡黄色,約五至八分鐘。
4) 將打蛋器降至慢速,邊打邊加入菜籽油,不可一次過倒入,要慢慢加,讓油一點點地與蛋醬混合,約一分鐘時間。再加入香蕉茸、酸奶油及雲呢哪香油,以慢速拌勻。
5) 加入麵粉和合桃,用抹刀(spatula)輕手拌勻(fold),再倒入焗盤。
6) 放入焗爐焗約一小時至一小時十五分鐘,蛋糕表面應該呈金棕色,用手指輕按會回彈,如按後會下沉,便須要多些時間。
7) 出爐後要放架上待凉至少三十分鐘,然後才脫模,在架上至完全凉後才可切片食用。

Chocolate Silk Pie 巧克力派

2011-09-19T09:27:00.000-07:00

My kids have asked me to make a chocolate pie for a long time and I finally got my hands on the recipe. This pie is good as a summer time dessert since it is a no-bake pie (if you use a store bought ready-to-use pie crust). The eggs are sanitized by heating to 160⁰F so it is safe to eat even without further baking. The chocolate filling is so rich and trufflelike that it will surely satisfy any chocoholic!

Ingredients:

1 chocolate sandwich cookie pie crust, 9 inches (see notes)

Fillings:

3 large eggs
3 tbsp sugar
¾ stick/3 oz unsalted butter

½ cup heavy whipping cream

9 oz bittersweet chocolate (up to 70%), finely chopped

1 ½ tsp pure vanilla extract

1) In a medium saucepan, bring about 2 inches of water to a boil, then lower the heat until it simmers.
2) Put the eggs and sugar in the bowl of a stand mixer and use a hand whisk to beat. Place the bowl on top of the saucepan without it touching the water and continue to whisk the egg mixture until it reaches 160⁰F. This may take a few minutes.

3) Remove the bowl from the heat and beat on high for about 3 minutes.
4) Put the chocolate, butter and cream in a medium bowl and place it on top of the saucepan with the simmering water. Mix with a spatula until the chocolate and butter melt.
5) Add the chocolate mixture to the egg and beat on medium until it is well mixed. Scrape the bowl until no streaks of egg is visible. Add the vanilla extract and mix well.
6) Pour onto the pie crust and smooth out the top. Refrigerate for at least 30 minutes or until solidified.

Notes:

1) The pie crust can be homemade or store bought. If you prefer homemade like me (no preservatives), put about 18 Oreo cookies in a bag and pound with a rolling pin or a meat tenderizer until it is finely grounded. Mix with 2 oz of melted butter and press onto a pie dish or tin using the back of a spoon. Bake at 350⁰F for 8-10 minutes and cool before using.

2) Vanilla extract can be replaced by other liqueurs, like Grand Marnier to make it an Orange-Chocolate Silk Pie.

3) I cut down the amount of sugar in the original recipe from 6 tbsp to 3 tbsp and the amount of chocolate from 10 oz to 9 oz.

4) If a stand mixer is not available, a handheld mixer can also be used.
5) An instant read or other thermometer is handy for the disinfecting process.

Recipe modified from The Art & Soul of Baking by Cindy Mushet.

巧克力派

炎炎夏日,除了雪糕之外,這個不用焗爐焗的派也是令人透心涼的一款甜品,我的孩子心儀這款巧克力派已經有一段時間,最近終於令他們得嘗所願了。這個派雖然要用生蛋,但經過華氏160度殺箘處理,便可以安心食用了,它的巧克力味濃郁,真是魅力沒法擋 !!

材料:
九寸大現成巧克力曲奇餅底一個

餡料:
大蛋三隻
糖三湯匙
無鹽牛油三安士
奶油半杯
苦甜巧克力九安士,切碎
雲呢哪香油一茶匙半

1) 在一鍋內放約二寸高的水,燒滾後開慢火至微滾。
2) 在另一碗內將糖及蛋打勻,然後放上鍋上,水不要接觸到碗,繼續攪打至温度達華氏160度,離火。
3) 用打蛋器再打三分鐘左右。
4) 將巧克力、牛油及奶油放入另一大碗內,再放上剛才微滾的鍋上,慢慢讓巧克力溶化,攪勻。
5) 然後將巧克力溶液與蛋液混合,再加雲呢哪香油,攪至均勻後便可倒入派內,雪約三十分鐘至凝固便可。

Hong Kong Egg Tart in Butter Cookie Crust 牛油曲奇皮蛋撻

2011-09-09T15:35:00.000-07:00

I admit that making egg tart in puff pastry is quite a challenge, especially in the summer. Roll out the dough, fold, refrigerate, repeat... it requires not just skill but a lot of patience, but making it in butter dough is a lot easier. I usually make a big batch of the dough and keep it in the freezer. Whenever my family feels like having egg tart for a snack or dessert, then I will beat up some eggs and it will be ready in a very short time.

Ingredients for 8-10 4-inch tarts:

crust:
113g/1 stick unsalted butter, cold, cut into 1 inch cubes
50g/ ¼ cup sugar
200g/1 ½ cups all purpose flour

⅛ tsp salt

1 large egg yolk
28g/2 tbsp heavy cream

By Hand:
1) Place the flour, sugar and salt in a medium bowl. Use a knife or pastry cutter to cut the cold butter into the mixture until it looks like little peas.
2) Mix the yolk and heavy cream in another small bowl. Then put it in the flour-butter mixture. Use your hands to squeeze the mixture lightly so that it forms a ball.
3) Flatten the ball into a disc. Wrap it and store in the refrigerator for at least 30 minutes.

By Food Processor:
1) Put the butter and sugar in the bowl and pulse about 15 times.
2) Add the flour and salt and pulse again 15 times.
3) Mix the yolk and the heavy cream in a small bowl. Add to the mixture and pulse 8 times.
4) Empty contents of the bowl out into a plastic bag. Squeeze the mixture to a disc. Put in the refrigerator for at least 30 minutes.

Egg custard:
2 large eggs
60g/¼ cup water
40g/3 tbsp milk
70g/6 tbsp sugar

Beat the eggs with the sugar. Add water and milk. Mix well. Strain it through a sieve. Set aside.

1) Preheat oven to 400⁰F.
2) Take the dough out from the refrigerator. Let it warm up for a few minutes for easier rolling.
3) Roll out the dough to about ⅛ inch thick.
4) Use a cookie cutter that is bigger than the size of the mold to cut out the dough. Carefully fit it into the mold and push it in.
5) Fill it with the egg custard to about 80% full. Do not overfill. It will expand in the oven.

6) Bake for about 10 minutes, then lower the temperature to 350⁰F for 10-15 minutes longer. Serve warm.

Notes:
The egg yolk and heavy cream in making the crust can be replaced by one large whole egg.

牛油曲奇皮蛋撻

在炎炎夏日做酥皮蛋撻真是一件不簡單的差事,水皮包油皮,捍完又要摺,摺完又要捍,放完雪柜後又再重覆,又重覆...小一點耐性也不行!反之做牛油曲奇皮便容易得多,不須十分鐘便可以做好然後放雪柜了,又可以一次過做多些放入冰箱,隨時想食蛋撻,只須做些蛋液,很快便有香滑的甜品上檯了。

此份量可做約8-10個四寸大撻

牛油曲奇餅皮:
無鹽牛油 113g/一條,雪凍,切約一寸細粒
糖 50g/四分一杯
麵粉 200g/一又二分一杯
鹽八分一茶匙
大蛋黄一個
奶油 28g/二湯匙

先做餅皮:
1) 將麵粉、糖及鹽放大碗內,加入凍牛油,用刀將牛油切細粒。
2) 蛋黄及奶油放小碗內攪勻,然後加入大碗內。
3) 輕輕用手將它壓成一團,用保鮮紙包包好,放雪柜三十分鐘。

蛋液:
大蛋二隻
水 60g/四分一杯
牛奶 40g/三湯匙
糖 70g/六湯匙

蛋加糖打勻,加水及奶攪勻,隔篩備用。

1) 預熱焗爐至400⁰F。
2) 將餅皮從雪柜取出,待幾分鐘稍為軟身,用捍麵棍捍成約⅛寸厚。
3) 用模具壓出圓形,放入模內,輕手壓好。
4) 將蛋液倒入至八成滿,入爐焗十分鐘,將爐火轉低至350⁰F,再焗約十至十五分鐘便成。

注意事項:

做餅皮的蛋黄及奶油可以改用一隻大蛋代替也可。

Coming Soon

2011-09-06T11:51:00.000-07:00

9/21/11 UPDATE:

The class on 9/24/11 is already full. I have added two more classes to meet the demand: 9/23/11 Friday morning and 10/1/11 Saturday afternoon. Reserve your space before it is full again !

Confused about the difference between bread flour, all-purpose flour and cake flour? Don’t know whether to buy unbleached or bleached flour?

Concerned with all the artificial and food additives in the processed foods you buy? Want to learn a life skill that will definitely benefit the health of your family and at the same time have fun?

If your answer to any of the above is positive, then you do not want to miss this great opportunity.

你是否對高筋、中筋及低筋麵粉的分別及用途混淆不清呢? 應該買漂白了的麵粉或是沒有漂白的呢?你担心所買的加工食物所附加的添加劑是否安全呢? 你想學習一門手藝既可改善全家人的飲食健康之餘又充滿趣味呢?

如果你對以上的任何一個問題是肯定的話, 請千萬不可放過這個機會啦!

When: Saturday 9/24/2011, 1:30-4:30pm

Where: Diamond Bar, in my house

What: in this class you will learn how to make:

1) Tong zhong 湯種 bread which has long shelf life without adding any preservative or dough enhancer
2) Healthy whole wheat bread that is as soft and fluffy as white bread
3) Bo lo bao 菠蘿包 and cocktail bao 雞尾包

Language: Cantonese/English (my Mandarin is lousy...)

Fee: $25 (recipes and materials are provided but do bring containers to bring home the goodies)

Send me an email to reserve your place: yf_yu@hotmail.com

(Coming up next month: cake class, stay tuned...)

Taiwanese Moon Cake 綠豆椪

2011-09-02T15:33:00.000-07:00

綠豆椪

我住在加州羅省雖然超過廿年,但因為身邊的朋友大部份是廣東人,所以我還未有機會嘗試過台式月餅,直至最近有朋友送來一些 (thank you, Michelle)。我咬上一口後便十分喜歡,鬆軟的酥皮內包着軟滑香甜的綠豆茸,綠豆茸內又有些咸的肉鬆,甜中帶些少咸,口中有着不同的感覺,實在妙極 !

臨近中秋佳節,除了做冰皮月餅外,做多一款月餅應吓節又何防! 自製月餅,當然會踢走豬油,用有機無氫化的白油啦 !!

祝大家中秋節快樂、人月兩團圓

做四個的份量
水皮:
中筋麵粉 83g
白油 28g
水 36g

油皮:
低筋麵粉 58g
白油 24g

餡料:
綠豆沙 200g
肉鬆 4 茶匙或適量

1) 將水皮及油皮材料放入二個碗內,分別揉成均勻而柔軟的麵糰,蓋好保鮮紙,鬆弛五至十分鐘。
2) 將綠豆沙分成50g一團, 包入一茶匙肉鬆,小心包好。
3) 將水皮及油皮分成四份,水皮約36g,油皮約20g。

然後將一個水皮包一個油皮,包好之後輕輕壓扁,擀長,捲起,蓋保鮮紙鬆弛五至十分鐘。

4) 重覆一次,再鬆弛。

5) 輕輕壓扁,擀成圓形,中間比邊厚一點,包入餡,揑緊,再輕手壓扁。

6) 放入已預熱至350⁰F焗爐,焗約三十分鐘。

注意事項:

1) 綠豆沙做法:將無皮已開邊的綠豆加水煮至軟透,倒去水不要,綠豆放入鑊中加適量油及糖炒至水乾,成泥便成。

2) 綠豆椪入焗前不用塗蛋液,及小心免烤上色,正宗的綠豆椪是雪白色的。據說『椪』是『凸』的意思。

食譜改編自:周老師

Taiwanese Moon Cake

I've never tried any Taiwanese moon cake until recently. A friend of mine gave me some, and after the first bite, I fell in love with it. Hidden in the mung bean paste, there are dried pork shreds, and all of it is wrapped under a flaky skin. I know it is supposed to be a sweet pastry, but Taiwanese people seem to like savory and sweet mixed together. Since the Chinese Mid-August Festival is around the corner, why not make another variety of moon cakes to accompany the snowy ones! Again, by making it at home, I can substitute the lard with organic non-hydrogenated vegetable shortening for a healthy treat!!

Ingredients to make 4 cakes:

"water" dough:
83g unbleached all purpose flour
28g vegetable shortening
36g water

"oil" dough:
58g cake flour
24g vegetable shortening

filling:
200g mung bean paste
4 tsp shredded pork, cooked

1) Mix the ingredients for the oil and water doughs separately in 2 different bowls. Knead lightly until they form balls. Cover and let them relax for 5-10 minutes.
2) Divide the mung bean paste into 4 parts, 50g each. Put about 1 tsp of shredded pork into each ball and wrap it up.
3) Divide the dough into 4 parts each, about 36g each for the water dough and 20g each for the oil dough.
4) Place a ball of oil dough inside a flattened water dough and seal. Flatten it again and roll it to an elongated shape about 4 inches long with a rolling pin. Gently roll up the dough and let it relax for 5-10 minutes. Repeat with the rest.
5) Repeat the flattening and rolling one more time.
6) Place a ball of the bean paste into a flattened disc of dough and seal.
7) Gently push the ball down with the palm of your hand to a disc.
8) Bake in a preheated 350⁰F oven for 30 minutes.