Chestnut Cake Roll 栗子蛋糕卷

It's been a while since my last post on making cakes. I couldn't believe it's been that long--on July 16, 2012, the post on Match Mousse Cake was my last cake recipe. Almost a year has passed! Does it mean that I have not enjoyed having cake for the past 10 months? No way! It just means that there are other recipes or dishes that I would like to post more of. 

If you browse my recipe index, you would find 32 posts under the category of "cakes". That is quite a number. They are all my beloved cakes.

If you are a regular reader, you would notice that I am a chestnut lover. This is my 4th post relating to chestnuts already. Just like chocolate, I can't get enough of it. 

很久也沒有刋登關於蛋糕的文章了,翻查一下,最後一篇是於上年七月十六日的綠茶慕絲蛋糕,差不多一年前了,這是否代表我在過去十個月內沒有食蛋糕呢？當然不是啦,只不過是有其他食譜或菜式我更想與你們分享吧。

如果你點擊 recipe index ,在蛋糕這類別下會找到三十二款蛋糕食譜,話多唔多,但話小也不小。它們全部都是我的至愛。

如果你是我的粉絲,你或許會發現我很喜歡栗子,這是我第四次用栗子做蛋糕了,正如朱古力,永遠也不會覺得厭或嫌食得多。

cake made with chestnut puree

Ingredients for a 17 x 12 inch sheet pan

6 large eggs
96g sugar, divide into two portions
90g water
60g vegetable oil
1 tsp pure vanilla extract
100g chestnut puree (optional)
120g cake flour, sifted

Chestnut Cream:
200g chestnut puree
100g heavy cream
20g sugar
2 tbsp dark rum

1)  Preheat oven to 350 F. Line parchment paper onto a 17 x 12 inch baking sheet.
2)  Separate the egg whites from the yolks. Put the whites in a clean, oil-free stainless steel or glass bowl.
3)  Add half the sugar to the yolks and whisk for a few minutes with a handheld mixer.
4)  Add oil, vanilla extract and water and whisk for a minute.
5)  Add the sifted flour and beat for 2 more minutes. Optionally, add chestnut puree and mix until combined. Set aside.
6)  Beat the egg whites in its separate bowl until frothy. Add the remaining sugar in 2 additions and continue to beat until stiff peaks formed.
7)  Fold the egg whites into the yolk mixture in 3 additions until no white is seen.
8)  Pour the batter onto the prepared pan lined with parchment paper and gently smooth out the surface with a spatula.
9)  Bake for 18 minutes. While the cake is baking, prepare chestnut cream by beating heavy cream with sugar until it is stiff. Add chestnut puree and rum. Mix until blended.
10)  Remove the pan from the oven and cool on a rack.
11)  Put a piece of parchment paper on top of the cake and remove the bottom paper by inverting the whole thing. Replace the old parchment with another large new paper and re-invert the cake. (Now the cake has new paper on the bottom for rolling. You will need three pieces of parchment papers in total.)
12)  Spread one third to half of the chestnut cream on the cake and carefully roll it up. Wrap it with the parchment paper and refrigerate for at least an hour before serving.
13)  Optional: Pipe remaining chestnut cream on top for garnish.

預熱焗爐至三百五十度,在十七乘十二寸大焗盤上鋪上焗爐紙。將蛋白與黃分開,蛋白放乾淨沒有油漬之盤內。蛋黃加半份糖用攪拌器打幾分鐘,加入油、水及雲呢那香油,拌勻,再加入已篩的低筋粉,打約二分鐘,備用。蛋白用攪拌器打至發白,剩下的糖分兩次加入,繼續打至硬身。蛋白與蛋黃用折疊式混合,倒入焗盤內,焗約十八分鐘。

準備栗子忌廉：忌廉加糖打至硬身,加入栗子蓉及酒,攪拌均勻便可。

蛋糕焗成後取出放架上待涼,放一大張焗爐紙在上,然後將整盤蛋糕反轉,除去舊的紙,放另外一張紙,再將蛋糕反轉,除去紙後,將栗子忌廉塗上,小心地將蛋糕卷起,用紙將它包好定位,放雪柜至少一小時才可切片食用,食前可將餘下栗子忌廉唧上做裝飾。

cake without chestnut puree but topped with puree as garnish

Black Sesame Roll 香滑黑芝麻卷

Have you ever wished that time could be reversed? I were ten, twenty or thirty years younger, then I would have done this and that, or I would not have done this or that....

I missed having this treat for a fairly long time. It used to be a common dish in dim sum restaurants when I was little. But nowadays, it is very rarely available, especially here in America's dim sum restaurants. It's nicknamed the "roll of film" because it resembles the rolls of film once used in the old cameras from the last century.

If only time could be reversed, I could enjoy it once more.....

Now you don't have to go back in time. If you want to enjoy this treat again in this digital age, follow the recipe below.

你有否曾經希望時間可以倒流? 如果我可以年輕十年、廿年或三十年的話,那麼我便可以做這些或不做這些事情....

記得這種叫"菲林"的甜品嗎？(如果你未食過的話便証明你比我年輕或不是在香港長大 ^_^ )
實在很懷念這款點心、小食,記得孩提時代每間在香港的茶樓都會有黑芝麻卷供應。但在美國的中餐館實在很罕見。

如果時光可以倒流,那麼我便可以再品嚐一次.....

現在時光不須要倒流,如果要在這數碼時代想懷舊一下,可以跟着這食譜做 !

30g black sesame seed  黑芝麻
200g water  水
40g sugar  糖
15g rice flour  粘米粉
40g water chestnut flour  馬蹄粉
sesame oil  麻油少許

1)  In a small pan using medium heat, slightly toast sesame seeds. Stir from time to time. Remove from heat when they start popping.
2)  Put water and the toasted seeds in a small pot and bring to a boil. Let them cook for about a minute. Remove from heat.
3)  Use a blender or food processor to grind the seeds together with the water. Strain it through a sieve.
2)  Mix sugar, rice flour and water chestnut flour in a bowl. Add 110g sesame water to the bowl. Mix well.
3)  Use a little bit of sesame oil to brush a dish. Pour a thin layer of batter on and steam under high heat for 2-3 minutes.
4)  After it cools down, roll it up and cut into sections about 2 inches long. Serve at room temperature.

Notes:
1)  Make sure you do not pour too much batter on the dish. As long as it covers the dish, it is fine. 2)  Do not overcook. It becomes hard and ruin the texture.
3)  The strained out sesame can be used in making bread. No waste!

用白鑊烘香黑芝麻,然後放入小鍋,加水煮滾,約一分鐘後熄火,倒入攪拌機內攪成芝麻水漿,用篩隔渣 。糖,粘米粉及馬蹄粉放大碗內,加入110g芝麻水,攪勻。在一蒸盤內塗上薄薄一層麻油,將粉漿倒入少許,足夠蓋面便可,大火蒸約兩至三分鐘,待冷後便可卷起。

注意事項: 粉漿不可放太厚,也不可蒸太久,熟了便可,否則過熟會變硬,影响口感。芝麻渣可以做麵包,不會浪費啊!

Whole Wheat Pancakes with Strawberry Sauce 全麥班戟配鮮士多啤梨醬

Ahhh... a cup of silky milk tea, a few whole wheat pancakes with fresh strawberry sauce and today's newspaper. This is my way to relax on a weekend morning.

Pancakes are one of those foods that are super simple and easy to make. It really cannot go wrong. It calls for the most basic ingredients that every family should have in their pantry. There is no excuse not to make it because you cannot find the ingredients in your local supermarket, nor does it require any special gadgets for assembly. Finally, this recipe is super healthy, using whole wheat, buttermilk, olive oil (another great way to use the whole wheat flour and buttermilk beside using them in 100% Whole Wheat Bread with Buttermilk.)Furthermore, instead of sugar-loaded syrup, it is paired with a sauce made with fresh fruits.  OK, let's go!

Hot and Sour Soup 酸辣湯

Sour is one of the four basic tastes (the other three are salty, sweet and bitter). In recent years, scientists have confirmed that there is another taste called umami (means delicious or savory in Japanese). It is described as savory and meaty and is produced by a common amino acid glutamate. Actually the discovery of this taste is not new. In 1909, a Japanese scientist called Ikeda had isolated a white compound from sea kelp. It is believed that this compound--glutamate/glutamic acid--gives savory and meaty flavor in food. It has been isolated by the food industry and is now commonly known as monosodium glutamate (MSG). Until recently in 2000, the receptor in our tongue for glutamate has been discovered. As a result, the fifth taste--umami--is formally confirmed.

100% Whole Wheat Bread with Buttermilk 百份百全麥麵包

Tong Zhong is a widely used method to make soft fluffy bread that has long shelf life. But it is not the only way. Today I share with you how to make healthy, fluffy 100% whole wheat bread that remains soft for more than 4 days.

Many people would like to incorporate more whole grain in their diet as recommended by nutritionists and health experts. But they do not like to have whole wheat bread mainly because of its texture. I admit that it is like chewing a piece of cardboard. Is there a way to make it more palatable?

What a Wonderful Trip ! 美妙之旅

Even though early Spring in Boston is still very chilly, I was greatly warmed up by a lot of friends, both old and new. I had a fantastic time reuniting with my college friends with whom I have not been in contact for over 20 years. It was such a special occasion for all of us to catch up with each other. To me, the most treasureable thing is we can still connect and open up to one another.

I also had a special opportunity to meet many new friends in these two baking classes. It means a lot to me to meet up face to face and bake with some of my blog readers and followers who are on the other side of the country. I will always be thrilled and excited to share with someone who also has the same interest and passion in baking.

Whole Wheat Bread with Chia Seeds 奇異籽全麥麵包

You should be familiar with chia seed if you are health-conscious or you follow health-related news. According to the newly published book called The Chia Seed Cookbook by Emily Morris, these tiny seeds can help you lose weight, balance blood sugar and prevent constipation. Adding them to your diet boosts healthy omega-3 oil and anti-oxidants in your body as well, and these are just a few of the health benefits they offer.

How can you incorporate chia seed to your day-to-day diet? Besides adding it to your bread, they can be incorporated into salads, soups and beverages as well (for details check out the cookbook mentioned above).

Curried Char Siu in Puff Pastry 咖哩叉燒酥

This post is written especially for those who like savory treats more than sweets. Knowing how to make pastries is a valuable skill. Just like other culinary techniques, once you master the knowledge and basics, there is no limit as to what you can make. It is amazing how versatile it is. Take this pastry as an example. You can put different stuffing to make a variety of treats. Add red bean paste and you will have red bean pastry; add sweetened winter melon then you will make wife cake. Or line a tart pan with it and put different fillings. There really are endless possibilities.

This time I put curried cha siu, next time I can put minced beef or chicken, and who knows what I can fill it with!

Steamed Baby Back Ribs with Plum Sauce 梅子蒸排骨

After making the Pearl Shrimp Balls, I somehow have an urge to make more dishes by steaming. My household loves meat, especially my two teenagers. They seem as if they could not function properly without having meat for a single day. In order to satisfy their appetites, I have to come up with different meat dishes. Steamed spareribs with black bean and garlic sauce is a common dish we often have, but today I tried to make it with a different sauce. This plum sauce adds complexity and depth to the taste and it goes perfectly with rice.

Super Soft and Silky Pai Bao 超軟排包

For some reasons, a lot of Asians prefer softer, silkier bread than the hearty and chewy European style. Just check out some of the bakeries in heavily Asian populated areas in Southern California and you will concur. It is a phenomenon for people to line up and wait patiently to get some freshly baked bread.  (I bet Atkin's low carb diet followers won't be there lining up ^_^) And many of them come out easily with a receipt of more than $20.

Boston, Here I Come ! 波士頓之旅

In less than a month's time, I will be in Boston visiting family and friends. During my stay, I am invited to hold a baking class in Newton, a suburb about 20 miles west of Boston, on Saturday April 6  (hopefully the snow is melted by then). If you are interested and also in the neighborhood or would like to have more details, send me an email: phoebechow@morethanbread.net

還有幾星期我會到波士頓探望親朋好友,同時也被邀請在四月六日星期六於牛津市舉行一個烘焙班 (希望那時積雪已經融化),若果你就在附近及有興趣參加,請致電郵與我聯絡: phoebechow@morethanbread.net

Pearl Shrimp Balls 珍珠蝦丸

Here is another easy to fix dish that will bring something different to the dinner table. Not only is it easy to make, it is also considered to be relatively healthy because of the way it is cooked. Steaming has had a long history in Chinese cuisine while Westerners mostly utilize methods like baking, grilling and deep frying. By steaming, a lot of the nutrients are preserved without adding excessive oil or fat to the food. No wonder it is the preferred method of cooking for many people.

Some foods are good to look at but may not taste as good, while others are sinfully delicious but may not be appealing. This dish is not just attractive and delicious, but also simple to construct using a healthy method as well. I used shrimps in making this dish but other meat like minced pork or chicken can be a good substitute (steaming time has to be increased for pork and chicken). If you find pre-minced shrimp paste more convenient to use, go ahead and use it.

Stir-Fried Sweet Rice with Chinese Sausages 生炒糯米飯

Hot pot (shabu shabu) and clay pot rice are very popular during the winter. They can really warm you up on cold winter days. Besides these two common winter foods, sweet rice (also called sticky rice or glutinous rice) is also a common dish. Instead of using the normal method of cooking the sweet rice in a rice cooker, I steam it and rinse it under water so it is not too sticky. It is then stir-fried with Chinese sausage. These extra steps prove to be worthwhile and make this dish extraordinary! (some other recipes call for stir frying the rice right after soaking, but it takes forever for it to cook through this way and you will not able to lift your arm afterward !)

The amount of ingredients below is for your reference only. What is really important is how you prepare the rice.

Imitation Shark's Fin Soup 碗仔翅

 

Abalone, sea cucumber, shark's fin and fish maw are the four supreme delicacies of Chinese cuisine. No banquet is complete without at least one of the four. If all are served, it usually symbolizes how greatly the guests are honored by the host (or how wealthy the host is).

All four delicacies are seafood that have been carefully preserved by drying. They can be kept for a very long time and each of them requires a special method to prepare. Without proper preparation, it will be a waste of money. This is the main reason most people would rather enjoy it in restaurants than doing it at home and risking a mistake during the cooking process.

It has been over a year that shark's fin has been banned in California. But I find the imitation version of it is texturally very close to the real thing. It is consists of gelatin and resembles vermicelli (bean threads). Both the imitation and the real fin are tasteless. The soup gets its flavor mainly from other ingredients and the stock. It is a great alternative to the real fin and good for preserving marine ecosystems as well!

Spiced Taro Cake 五香芋頭糕

The number one factor about this cake that appeals to me is its aroma. Someone said we eat with our eyes. But many times we eat with our nose as well. Before we can see the food, the aroma can lure us even though we are far away from it. This may be the reason when we have a cold and congestion, all food tastes bland. The sense of smell plays an important role in how we taste food.

The aroma from the five spice powder is unbelievable. The main ingredients of the five spices are powdered fennel, cloves, cinnamon, star anise and Szechuan peppercorns. It is amazing how these spices can greatly elevate the taste of a dish.

In addition to making turnip pudding for the Chinese New Year, it is a good idea to make something different this year.