Tuesday, April 7, 2015

Chocolate Almond Cake 香濃朱古力杏仁蛋糕


How can I describe this cake? It's moist and light. It melts in your mouth and is full of chocolate flavor. The addition of almond gives it a nutty flavor, and the cake isn't too sweet....in one word: delightful!

The original name of this cake is called Queen of Sheba. The recipe is one of the renowned chef Julia Child's. But unfortunately I forgot which cookbook it was published in. : (

I did make some adjustments, not to the ingredients, but as to how they are put together.

Buy the best chocolate you can get your hands on as it is the major ingredient and it does make a big difference to the quality of the cake.


這款蛋糕是出自已故名廚Julia  Child其中一本食譜,甜度適中,入口鬆軟,除了有香濃朱古力味道外又有杏仁的香,令人一試難忘。


Ingredients for an 8 inch round cake: 做一個八寸蛋糕的材料

85g/3oz 60% dark/bittersweet chocolate 黑朱古力
28g/1oz unsweetened chocolate 無糖朱古力
2 tbsp coffee 咖啡
113g/1 stick unsalted butter, softened 室溫無鹽牛油
100g sugar 糖
3 large egg yolks 蛋黃

3 large egg whites 蛋白
½ tsp cream of tartar 他他粉
2 tbsp sugar 糖
pinch of salt 小許鹽

30g almond flour 杏仁粉
¼ tsp almond extract 杏仁香油
50g cake flour 低筋粉


1)  Preheat oven to 325F. Grease the bottom and sides of an 8 inch pan. Place parchment paper on the bottom and dust flour on the sides in addition to the grease.
2)  Melt chocolate in a microwave for 20-30 second intervals, stirring in between each. Alternatively you can use a water bath or double boiler to melt it.
3)  Prepare coffee by dissolving 1 tsp of instant coffee with a cup of hot water. Let it cool to room temperature.
4)  Cream butter and sugar together until soft and fluffy, about 3 minutes with a stand mixer. Scrape down the sides and bottom.
5)  Add the yolks and beat until blended, about a minute.
6)  Add 2 tbsp coffee and mix until incorporated.
7)  In another clean bowl, beat egg whites with cream of tartar until soft peaks form.
8)  Add 2 tbsp sugar and continue to beat until stiff peaks form.
9)  Blend the melted chocolate into the yolk and butter mixture.
10)  Add almond flour and almond extract and mix well.
11)  Scoop a quarter of the stiff meringue into the chocolate to lighten the mixture.
12)  Add the cake flour and fold.
13)  Fold in the rest of the egg white.
14)  Pour into the prepared pan and level the batter. Bake for 25-30 minutes. Cool on a rack for 10 minutes. Take the cake out by inverting the cake onto a plate. Continue to cool by re-inverting it on a rack with the top side up.


Notes:
1) Almond flour is ground blanched almond. You can use store bought or use a food processor to ground your own.
2) It is more convenience to use chocolate which is in chip form.



1) 預熱焗爐至325度。焗盤塗油,放上焗爐紙,灑上薄薄麵粉備用。
2) 朱古力放入微波爐加熱至溶。
3) 咖啡用熱水開好,待涼。
4) 牛油加糖打約三分鐘至幼滑。刮邊及底部。
5) 加入蛋黃再打至溶合,加咖啡,攪勻。
6) 在另一清潔大碗內加蛋白及他他粉打幾分鐘,再加兩湯匙糖打至硬身。
7) 朱古力溶液加入蛋黃混合物內攪勻,加入杏仁粉及杏仁香油,攪勻。
8) 將約四分一蛋白加入攪勻,再加入低筋粉輕手拌勻。最後加入其餘蛋白拌勻。
9) 倒入焗盤,拌平後放入焗爐,焗廿五至三十分鐘,放架上待涼十分鐘,然後反轉倒在盤子上,再放架上待涼。




Friday, March 20, 2015

Chestnut Tartlet 小栗子撻


These bite sized mini tarts are perfect to be served at a party without the hassle and mess of cutting a whole tart. Many people seem to enjoy finger foods more! The tart crust can be prepared one to two days ahead of time and the filling can be piped in the same day of serving.


這款嬌小栗子撻人見人愛,是 party 或 potluck 的首選甜品小食,一口一件。撻底又可以預早一、兩日前準備,餡料便在即日唧上便可,方便、快捷。

Ingredients for 23 min tarts or a 9 inch round tart (Pâte Sucrée):
84g unsalted butter, softened 室溫牛油
⅛ tsp salt 鹽
56g powdered sugar 糖粉
20g almond flour 杏仁粉
1 tsp vanilla extract 雲呢哪香油
32g whole egg 全蛋液
158g cake flour, sifted 低筋粉

1) Cream butter and salt using a stand mixer with the paddle attachment for 1 minute.
2) Scrape down the sides and add powdered sugar. Combine at low speed and scrape the sides.
3) Add almond flour and vanilla and combine at low speed.
4) Add the egg and a quarter of the flour. Combine at low speed.
5) Add the remaining flour and mix until just combined. Do not over mix.
6) Wrap the dough with plastic wrap and shape into a block, about half an inch thick. Refrigerate overnight or at least 2-3 hours.
7) Remove the dough from the refrigerator and gently roll it into a quarter inch thick. Cut out the dough with a round cookie cutter and fit into the molds. Use a fork to poke holes.


8) Refrigerate for at least an hour, or overnight.
9) Pre-bake in a preheated 325F oven for 15-20 minutes or until slightly brown. Let them cool completely.


1) 牛油與鹽用機攪打約一分鐘。
2) 加糖粉用低速再打至均勻。
3) 加杏仁粉及雲呢哪香油,攪勻。
4) 加蛋液及四份一麵粉,用低速攪拌。
5) 再將餘下麵粉加入,攪勻至沒有見到乾粉便可,不要再攪,以免起筋。
6) 用保鮮紙將麵團包好,壓扁到約半吋厚,放雪櫃過夜或至少數小時至硬身。
7) 將雪過的麵團幹至約四份一吋薄,用圓型切模器切出後放上撻模內,用叉刺上小孔,放雪櫃至少一小時或過夜。
8) 預熱焗爐至325度,焗約十五至廿分鐘至金黃色。

Chestnut Filling: 栗子餡料
one 435g/15oz can chestnut puree, unsweetened 罐裝栗子茸,無糖
100g sugar 糖
354g heavy cream 鮮奶油
1 tsp pure vanilla extract 雲呢哪香油


1) Beat heavy cream with sugar until it holds soft peaks. Add vanilla. Mix well.
2) Strain chestnut puree to remove hard pieces.
3) Mix the puree with the cream until smooth.
4) Put a piping tip with small holes (# 234) in a piping bag. Fill with the puree and pipe onto the cool tart and garnish with a chestnut. Refrigerate until ready to serve.





1) 鮮奶油加糖打至六成硬身。加雲呢哪香油,攪勻。
2) 栗子茸過篩,加入已打好之奶油,攪勻。
3) 唧咀(#234)放入唧花袋,放入栗子茸,唧好後可放上完粒栗子裝飾,放雪櫃至食用。

Notes:
1) Almond flour can be substituted with equal weight of cake flour. But it will add more flavor to the crust.
2) The dough crust can be frozen for a long time.
3) The crust can be kept at room temperature for up to three days after pre-baking.
4) Straining the puree before piping helps to remove large pieces of chestnut that may clog the small holes in the piping tip.
5) This dessert can be made diabetic-friendly by using artificial sweetener in making the filling.

注意事項:
1) 杏仁粉可用同等重量之低筋粉代替,但加了杏仁, 撻底比較香。
2) 麵團做好可以長期雪藏。
3) 撻底焗好後可在室溫放兩、三日。
4) 栗子茸過篩後可以防止阻塞唧咀。
5) 如有須要,餡料的糖可以用代糖替代。





Friday, March 6, 2015

Strawberry Cheesecake (No Bake) 草莓芝士凍餅



This has been the longest stretch since my last post on 2/10/15. What I have been doing for the past month? I took a vacation to visit family and meet some friends whom I have lost contact with for more than two decades. It is a great feeling to reconnect with old friends and catch up with each others' lives. 

What is most precious is after all these years we still treasure our friendship. 

Genuine friendship can pass the test of time!

自從上個月到現在已有差不多一個月時間沒有執筆了,這個期間我在做什麼呢?我放自己假,一方面探親,又與失去聯絡廿多年的老朋友重聚,促膝長談,一起回味大家的青蔥歲月.....不亦樂乎!

真正的友情是經得起時間的考驗!


Back to food....This light, no-bake cheesecake is perfect for any celebration or an after dinner dessert. It can be prepared ahead of time. It is light, with the right amount of sweetness with fresh strawberries and a crunchy Graham cracker base--heavenly!!



Ingredients for a 9 inch cake:

Cake Base 餅底:
158g Graham crackers 餅乾
78g unsalted butter, melted 無鹽牛油溶液

Crush the crackers into fine crumbs in a bag with a rolling pin or using a food processor.


Mix with the melted butter and press it into the bottom of a springform pan. Store in the refrigerator while preparing the cheese filling.



放餅乾入膠袋內弄碎,加入牛油溶液,放入餅模內,用匙羹壓平及實,放雪櫃。

Cheese filling 芝士餡料:
1 egg yolk 蛋黃
10g gelatin sheet 魚膠片
57g water 水
100g sugar 糖
1 package cream cheese, 8 oz, room temperature 奶油芝士
200g heavy cream 重奶油
250 strawberry puree 草莓果泥


1) Put the egg yolk, water and 25g sugar in a small bowl. Put this small bowl in a larger pot with an inch of simmering water (not touching the bowl). Disinfect the egg yolk by heating the mixture in this water bath, constantly stirring until it reaches 160F-165F.


2) Soften the gelatin sheet in cold water. Add to the warm egg mixture to dissolve. Mix well and set aside.
3) Beat heavy cream with 25g sugar to stiff peak.
4) In another mixing bowl, beat cream cheese with 50g sugar until creamy and light.
5) Add the whipped heavy cream to the cream cheese mixture. Mix until incorporated.
6) Add the egg mixture to the cream mixture and mix well.
7) Add the strawberry puree and mix well. Scrape the bottom of the bowl.
8) Pour to the prepared springform pan. Refrigerate for a few hours or until set.

1) 在一鍋內加約一寸水煮滾後轉小火。25g 糖、水及蛋黃放碗內,將碗放鍋內,利用蒸氣令蛋黃消毒,不斷攪動至溫度達160-165度。離火。
2) 用冷水浸軟魚膠片,加入蛋黃液溶解。
3) 重奶油加25g糖打至硬身。
4) 奶油芝士加50g糖打至幼滑。
5) 加入已打好的重奶油,攪勻。
6) 加入蛋液,攪勻。
7) 最後加入草莓果泥,攪勻。
8) 倒入已做好的餅底,撥平後放雪櫃數小時至凝結。

Optional Topping 餅面裝飾:
10g gelatin sheet 魚膠片
80g strawberry puree 草莓果泥
300g water 水
70g sugar 糖

Dissolve sugar in water and bring to a boil. Remove from heat. Add softened gelatin. Add puree and mix well. Let it cool down before pouring on top of the cheesecake. Refrigerate until set.

糖與水煮溶後加入已浸軟的魚膠片,再加入果泥,待冷後倒入已凝結之蛋糕,再雪至凝結便成







Tuesday, February 10, 2015

Tiramisu Cupcake 提拉米蘇杯子蛋糕



Believe or not, this is my first post on cupcakes. Although cupcakes have been popular for such a long time, for some reason I am not into this trend. My food critics at home have been bugging me to make cupcakes for a long time. I yielded to their requests when I saw this recipe on King Arthur's blog. It is a twist on the classic tiramisu, building on a cupcake.

I modified the recipe quite a bit and made it my own version with significantly less sugar. I call it an adult cupcake.

信不信由你,雖然杯子蛋糕流行了很久,這是我第一次正式做。雖然家中要求食這杯子蛋糕的呼聲不斷,但我一直都沒提起勁,直至最近在另一網頁見到這款由提拉米蘇演變而成的杯子蛋糕,便想一試。原食譜的糖份量超高,以下是我改良後的版本,比較適合東方人口味。


Ingredients to make 12 cupcakes 做一打蛋糕的材料:

85g unsalted butter, room temperature 無鹽牛油,室溫
105g sugar 糖
1 egg, large 大蛋
162g unbleached all-purpose flour 中筋/普通麵粉
1¼ tsp baking powder 泡打粉
114g whole milk 全脂牛奶
1 tsp pure vanilla extract 雲呢哪香油
¼ tsp salt 鹽

Coffee for soaking: 浸泡用咖啡
1 tsp instant coffee or expresso 即溶咖啡粉
½ cup hot water 熱水


Tiramisu Frosting:
112g heavy cream 重奶油/忌廉
18g powdered sugar 糖粉
57g mascarpone cheese 義大利芝士
tsp unflavored gelatin powder 無味魚膠粉(又名吉利丁/明膠)
3-4 tbsp coffee liquor 咖啡酒
unsweetened cocoa powder for dusting 無糖谷古粉

1)  Preheat oven to 350F. Line a 12 cup muffin or cupcake tin with paper liners.
2)  In a small bowl, mix together the dry ingredients (flour, baking powder and salt).
3)  In another bowl, cream softened butter with sugar using either a handheld or stand mixer for a few minutes until creamy.
4)  Add the egg and vanilla extract to the creamed butter and sugar. Beat until incorporated.
5)  Add half the dry ingredients to the batter and mix on low speed until no dry flour is seen.
6)  Add milk and mix until the batter is smooth.
7)  Add the rest of the dry flour and mix. Stop the mixer when there is no dry flour. Do not over mix.
8)  Pour the batter into the prepared muffin tin, each cup about ⅔ filled.
9)  Bake for 20-25 minutes.
10) Prepare the coffee for soaking while the cupcakes are baking.
11) Let the cupcakes cool for about 5 minutes on a rack. While they are still warm, use a fork to poke some holes in each cake.


12) Soak each cake with 2-3 teaspoons of coffee. Continue to let them cool on the rack.


13) Make the frosting by whipping the mascarpone cheese by hand until it looks creamy.
14) Sprinkle gelatin into a small bowl with 2 tsp of water. Let it sit for a few minutes, then microwave it for a few seconds to dissolve.
15) Whip cold heavy cream with powdered sugar to soft peaks.
16)  Add the whipped mascarpone cheese and coffee liquor. Beat to combine.
17)  Add the dissolved gelatin with the beater on medium speed. Mix thoroughly.
18)  Put the frosting in a piping bag. Pipe on each cooled cake. Dust with cocoa powder and refrigerate until ready to serve.


Notes:
1) Gelatin is used to stabilize the frosting.
2) I do not like soggy cupcakes and therefore only used 2-3 tsp of coffee. Adjust the amount of coffee to soak the cakes to your taste. Soak the cakes while they are still warm.
3) Do not over beat the mascarpone cheese. It will turn grainy.

1)  預熱焗爐至350度。在杯子蛋糕的盤上放蛋糕紙。
2)  在一小碗內加入麵粉、鹽及泡打粉。
3)  將室溫牛油與糖用攪拌器打幾分鐘至幼滑。
4)  加入蛋及雲呢哪香油,攪勻。
5)  將一半粉類加入,攪至沒有乾粉便可。
6)  加入牛奶,攪勻。
7)  加入其餘粉類,攪拌至沒有乾粉,然後平均放入盤內,約三份二滿。入爐焗廿至廿五分鐘。
8)  準備咖啡溶液。蛋糕焗好後放架上待涼約五分鐘後,用叉在蛋糕面上刺幾下,然後用茶匙將咖啡慢慢倒入蛋糕上,約二至三茶匙。
9)  將義大利芝士攪打至滑身。
10) 在一小碗內放二茶匙水,魚膠粉灑上面,幾分鐘後放微波爐加熱溶解。
11)  重奶油加糖粉打至六成,加入咖啡酒及芝士攪勻,再加入魚膠溶液,攪勻後放入唧花袋。唧在已涼的杯子蛋糕上,再灑上谷古粉作裝飾便成。

注意事項:
1)  魚膠粉是用來穩定奶油芝士。
2)  咖啡溶液的份量可自行調教。要趁蛋糕還暖的時候倒入才容易吸收。
3)  義大利芝士只須手攪至順滑便可,攪太多會變成牛油。






Friday, January 30, 2015

New Library Cooking Programs



Below is the line up of open-to-the-public Los Angeles county library cooking programs for the first half of the year  :

1)  January 31 Saturday 2pm Red Bean Pastry 紅豆酥 at Asian Pacific Resource Center in Rosemead Library

2)  March 28 Saturday 1pm Egg Tart 蛋撻 at Paramount Library

3)  April 18 Saturday 2pm Bo Law Bao(Pineapple Bun) 波蘿包 at Leland R. Weaver Library

4)  April 25 Saturday 2pm Char Siu(Barbecued Pork) 叉燒 at Leland R. Weaver Library

5)  May 9 Saturday 2pm Red Bean Pastry 紅豆酥 at Walnut Library

6)  May 16 Saturday 2pm Char Siu and Egg Tart 叉燒及蛋撻 at Carson Library





Wednesday, January 28, 2015

Taro Cake with Eight Beans 八寶芋頭糕



It's almost the time of the year during which Chinese families' kitchens are filled with the fragrances from all different kinds of New Year food. My kitchen now is filled with the pleasant aroma of Chinese five spice powder. This taro cake with eight beans and peas is a healthy vegetarian dish. (chick peas, red kidney beans, black-eyed peas, red beans, mung beans, etc)


This recipe is a bit different from my previous Spiced Taro Cake by the way the taro is prepared and cooked.


一到農曆新年期間,各家各戶都忙於做不同的應節食物,家中都充滿著各種香味,我的廚房現在便滿是五香粉的味道。這味八寶芋頭糕是全素,除了芋頭外,另有八種不同的豆類:紅豆、綠豆、眉豆、雞心豆、黑豆及紅腰豆等,非常有益健康。這食譜與之前的五香芋頭糕 有別,一半芋頭蒸完壓成蓉,另一半煎香才加入其他材料蒸,提供口感,別有風味。


Ingredients 材料:
2-3 pounds/700g taro 芋頭
340g mixed beans 八寶豆
300g rice flour 粘米粉
150g cornstarch 粟米粉
1300g/5.5 cups water 水

Seasonings 調味:
3 tsp salt 鹽
2 tsp chicken essence (optional--omit if you are a vegetarian) 雞粉
1 tsp white pepper powder 白胡椒粉
2 tbsp sugar 糖
2 tsp five spice powder 五香粉
2 tbsp sesame oil 麻油

1)  Soak the mixed beans overnight or at least for 4 hours. Use a pot filled with enough water to cover the beans. Boil until the beans are soft. (It can take any where from 15 minutes to half an hour, depending on how long they have been soaked.) Drain and set aside.
2)  Peel taro and divide into two portions: one cut into big chunks and the other into smaller cubes.


2)  Steam the chunks in a steamer for 15 minutes until soft. Smash with a fork and set aside. Meanwhile, put about a teaspoon of oil in a frying pan and fry the smaller cubes until they are golden brown.


3)  In a large bowl, mix all the seasonings and flours and add water. Mix the batter well.


4)  Add the beans, taro paste, and cubes. Mix well. Put the batter into a deep dish for steaming.
5)  Depending on the size of the dish, steam until a chopstick stuck into the cake comes out clean. 30 minutes to an hour.
6)  Cut into thick pieces after cooling and slightly fry in a pan before serving.



Notes:
1)  The recipe can be reduced or increased proportionally according to your needs.
2)  Half of the taro is fried (or deep fried) so that they remain intact to provide texture.
3)  Any combination of beans can be used. It is imperative to soak the beans thoroughly at least for a few hours to reduce cooking time.

1)  用水將豆浸至少四小時,最好浸過夜。然後煲至軟身,盛起。
2)  芋頭去皮後分兩份,一份用大火蒸十五分鐘至軟身,用叉壓成蓉;另一份切粒,煎至四面金黃,備用。
3)  在一大碗內放入所有調味料及粉,加水開成漿。
4)  加入豆,芋頭蓉及粒,攪勻後放入蒸盆,用大火蒸。
5)  視乎蒸盆大小,如插入筷子後取出沒有粉漿,便成,約三十分鐘至一小時。


注意事項:
1)  食譜份量可隨意按比例增減。
2)  煎至金黃色的芋頭蒸後不會容易爛,有口感。或炸也可。
3)  任何種類的豆都可以替換,最重要是煲之前要浸透。



Monday, January 19, 2015

Macaron Class and Library Demonstration



Macaron Class:

Date: Feb 14, 1-4pm

Location: Diamond Bar, California

This is a hands-on class and I will show you step by step how to make this delicious and crowd pleasing French cookies. No experience required. Class limits to 8 students.

Sign-up or questions: phoebechow@morethanbread.net


Sunday, December 28, 2014

Mango Cheesecake (Baked) 芒果芝士蛋糕


Are you a cheesecake lover? Do you like mango? If your answers are both positive, then don't miss out on this mango cheesecake. What makes this cheesecake different from all others is the concentrated mango pulp mixed into the mango cheese filling. As you bite into it, you experience an intense mango flavor.

This recipe is adapted from the newly published Baking Bible by renowned baker and cookbook author Rose Levy Beranbaum.



Thursday, December 18, 2014

Winners of Giveaway

Three lucky winners are drawn for the Christmas and New Year Cookbook Giveaway sponsored by Tuttle Publishing Company:

1) Sushma P
2) Alex Hui
3) Christine Lui

Congratulations ! Please send me (phoebechow@morethanbread.net) your mailing address. If I do not receive your address within 48 hours, you will be replaced by another participant.

Merry Christmas to all of you !


Friday, December 12, 2014

Sriracha Honey Popcorn 是拉差爆谷


The popularity of this hot sauce is quite the phenomenon. There are not a lot of products that only rely on word of mouth and reach such a level of success. People who love Sriracha put it in almost everything they eat. There are even Sriracha mayonnaise and ketchup in the market.

So when I was flipping through the pages of a new cookbook named The Kitchn (without an "e"), this recipe for Sriracha popcorn caught my eyes.


LinkWithin

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