Chinese New Year Cake 錦鯉年糕

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

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

"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

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

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

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

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

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.

Chestnut Cake 栗子蛋糕

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.

Strawberry and Blueberry Trifle 雜果三層蛋糕杯

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!