Monday, January 19, 2015

Macaron Class and Library Demonstration



Macaron Class:

Date: Feb 14, 1-4pm
Fee: $35 includes all the ingredients, recipe and a box of macarons to take home
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


Free Library Demonstration Program:

January 31, 2pm at Asian Pacific Resource Center in Rosemead Library: Red Bean Pastry 紅豆酥

(More demonstrations are pending. Check often for update)










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.

Ingredients for a 9 inch round cake:

cake base:
13-14 lady fingers

mango cheese batter:
454g/1 pound/two 8 oz packs cream cheese, room temperature
333g/1¼ cups mango pulp
125g sugar(see notes)
8 egg yolks, large
1 tbsp lemon juice, freshly squeezed
1 tsp pure vanilla extract
¼ tsp sea salt
432g/2 cups full fat Greek yogurt, plain

mango topping:
200g/¾ cup mango pulp
2 tsp cornstarch
3 tbsp water



1)  Line a springform cake pan with lady fingers. Cut out the round ends to make them fit snugly together. Use aluminum foil to wrap the bottom of the pan and up to the sides. Put the pan in a larger pan filled with hot water when it is ready to be baked. Preheat oven to 350F.



2) Concentrate 200g (¾ cup) mango pulp by heating it in a small saucepan over medium heat with constant stirring. Remove from heat when you have about 133g or ½ cup, about 5 minutes. Let it cool to room temperature.
3) In the bowl of a stand mixer, combine sugar and cream cheese. Using the whisk beater, beat on medium high speed and scraping the sides once or twice, until creamy, about 3 minutes.
4) Gradually add the yolks and mix until the mixture is smooth.
5) Add lemon juice, vanilla extract and salt and beat on medium low speed until incorporated.
6) Add the yogurt and the remaining 133g (½ cup) of mango pulp. Mix until incorporated.
7) Pour about half the mixture to the prepared pan.
8) Scoop about 12-14 dollops of the concentrated mango pulp on top of the batter with a teaspoon. Cover it with the rest of the batter.


9) Pour hot water to the larger pan holding the springform pan. Bake for 25 minutes, then rotate the pan for even baking. Continue baking for another 25 minutes, for a total of 50 minutes.
10) Turn off the oven and let the cake stay inside the oven for an hour without opening the oven door.


11) Remove the pan from the oven and let it cool on a rack for at least 2 hours.
12) Refrigerate the cake for at least 4 hours or overnight.

13) Make the topping by combining the cornstarch and water in a small saucepan. Add the mango pulp and mix well.
14) Use low heat until it thickens, constantly stirring. Let it simmer for about 30 seconds. Remove from heat and cool for a few minutes.
15) Pour the topping on the chilled cake and level it with a small spatula. Refrigerate until the topping is set. Unmold the cake and serve.

Notes:
1) The cake has to be chilled and firm before pouring the topping.
2) Greek yogurt is much thicker and creamier than normal yogurt, giving the cheesecake its texture.
3) Mango pulp is available in most Indian grocery stores.
4) I used less sugar (125g) than the original recipe calls for (200g).
5) Lady fingers can be substituted by a thin cake as the cake base.








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.


According to some statistics, America is the country consuming the most popcorn in the world. This particular recipe makes crunchy, sweet and spicy popcorn--the perfect companion while watching TV or movies.

If you have a hot air popcorn maker, making this treat is a breeze. Pop the kernels, pour the sauce on and bake. Follow the instructions below if you don't have one.



Recipe modified from: The Kitchn Cookbook by Sarah Kate Gillingham & Faith Durand. I reduced the amount of butter used from 1½ to 1¼ stick.


是拉差辣椒醬的成功可算是了不起,完全沒有賣廣告或任何市場推廣,只靠口碑,不單在亞洲人的市場揚名,在美國主流社會也廣泛受歡迎,証實了有麝自然香道理。喜歡的會任何食物也加入這醬,現在更有是拉差蛋黃醬。

所以當我見到一本食譜用是拉差來做爆谷,便想一試。美國是全球食最多爆谷的地方,這種脆口、香甜又辛辣的爆谷最適合一邊看電視或電影一邊吃。

如你有爆谷機就更方便,但無也沒有問題,跟著以下步驟便可以。


食譜參考:The Kitchn Cookbook




Ingredients:

½ cup unpopped corn kernels 爆谷,未爆
1 tbsp vegetable oil 菜油

Warm a few corn kernels with the oil in a 4 quart or larger pot over medium heat. When the kernels pop, add the rest of the kernels. Shake to coat with oil. Put the lid on and let the kernels pop. Remove from heat when you hear the popping stop. Empty the popped corns into a large mixing bowl.

在一大鑊內加油,用中火加熱,放幾粒爆谷入內,待它們開始爆時,便將其他爆谷放入,攪勻後上蓋。待爆聲停後便熄火,將爆好的爆谷倒入大碗內備用。

Sauce:
141g/1¼ stick unsalted butter 無鹽牛油
¾ cup/254g honey 蜜糖
1-2 tbsp Sriracha hot sauce 是拉差辣醬
1 tsp kosher salt 鹽
1 tsp vanilla extract 雲呢哪香油
¼ tsp baking soda 梳打粉

1) Preheat oven to 250°F. Line two baking sheets with parchment paper or Silpat.
2) Put butter into a 2 quart pot and melt over medium heat.
3) Add the honey and let it come to a rolling boil for 4 minutes. Adjust the heat so that it does not boil over. Keep stirring continuously when it boils.


4) Remove from heat and add Sriracha, salt, vanilla extract and baking soda. The sauce will bubble and foam after the addition of baking soda. Stir well.


5) Pour the hot sauce onto the popped kernels and mix well to coat evenly.


6) Spread them evenly in a single layer onto the prepared baking sheets.


7) Bake both sheets in the oven for an hour. Stir and rotate the sheets every 15 minutes.
8) Let them cool completely. Serve the same day or store in an airtight container for about a week at room temperature.

Note:
1) Use a pot large enough to make the sauce because it will expand while bubbling and foaming.
2) Adjust the amount of hot sauce to your taste. The original recipe calls for 2 tbsp for mild and 3 for spicy. My tongue can only take 1½. Other brands of hot sauce can be used.
3) For people with more of a sweet tooth, increase the amount of honey to 1 cup.

1) 預熱焗爐至250度,將兩個焗盤鋪上焗爐紙。
2) 將牛油放鍋內加熱至溶。
3) 加入蜜糖,滾四分鐘,其間要攪勻及調校火力,以免滾翻。
4) 熄火後加入是拉差、鹽、香油及梳打粉。
5) 立刻將醬汁倒入已爆的爆谷內,攪勻。
6) 將爆谷倒入兩個焗盤上,鋪平。
7) 放焗爐焗一小時,每十五分鐘翻動一次。
8) 待完全冷後便可享用,或密封可保存約一週。

注意事項:
1) 煮醬汁用的鍋要夠大,以防滾翻。
2) 是拉差份量要自行調教,原食譜中辣用兩湯匙,大辣用三湯匙,我用了一湯匙半。其他牌子辣椒醬也可以用。
3) 想甜一點的可用一杯蜜糖。







Wednesday, December 3, 2014

Christmas and New Year Cookbook Giveaway 食譜免費送贈活動

I should say this giveaway is killing two birds with one stone. The holidays are approaching, making it a great time for a giveaway. This event is also a way to reward my readers who have been so supportive in following my blog. I was so busy lately that I forgot to celebrate my blog's fourth anniversary.

What have I been busy with? Here are some pictures (visit my facebook page for more):



During the last week of November I was honored to cater a wedding with over 200 guests. It was a great challenge and I am thankful that it went well with very good responses from the hosts and guests.

To celebrate the holidays and my blog's fourth anniversary, I am giving away Easy Chinese Recipes by Bee Yinn Low and The Ancient Art of Tea by Warren Peltier, courtesy of Tuttle Publishing Company. Three winners will be chosen to receive one copy of each book.

1) Easy Chinese Recipes by Bee Yinn Low. Bee is also a Southern California blogger (rasamalaysia.com). This cookbook has a lot of easy-to-follow recipes and many tips for novices in making Chinese food.


2) The Ancient Art of Tea by Warren Peltier (Chinese name: 夏雲峰) Mr. Peltier is an expert on tea. He spent years in China studying the history and culture of tea. In the book, he will show you how to brew an amazing cup of tea. 


For more information on the books, click on the links.


Instructions for the giveaways:
1) Like my blog page on Facebook (skip if you already did)
2) Follow my blog either by directly subscribing or signing up for updates by email (skip if you already did)
3) Comment on this post (with your full name) on what you like about this blog.

Deadline for submission: 12/17/14 midnight PST

I will generate the results on Random.org and announce the winners on 12/18/14. There is no geographical limitation. The publisher will send the books to the winners worldwide.

Disclaimer: I am not compensated for reviewing the cookbooks or holding this giveaway. The giveaway is courtesy of Tuttle Publishing Company.




Friday, November 7, 2014

Walnut Cinnamon Swirl Bread 核桃肉桂麵包




I always get excited about learning, no matter if it is new knowledge, technology or, of course, new recipes.

Until recently, I did not know about this kind of bread, called Povitica. It is a Croatian sweet bread. For Croatians, Povitica is a very common gift between friends and families. This culture is very similar to gifting of mooncakes during Mid Autumn Festival for the Chinese.

Although Povitica is similar to cinnamon rolls here in America, it has its own characteristics. The dough needs to be rolled out as thin as possible and it does not need a lengthy second rise as in making regular yeast bread.

And the filling is decadent: lots and lots of ground walnuts with cinnamon and cocoa powder, all of my favorites. Perfect choice for the Holidays.

Please read the recipe and the notes at least once before you begin for best results.



Friday, October 24, 2014

Raspberry Tart with Almond Cream 紅桑子杏仁醬撻


Raspberry is often referred to as the king of berries. It is often used to make all kinds of yummy desserts. When it is paired with the other king of nuts--almond, it makes a superb tart.

紅桑子被稱為莓中之王,實至名歸,用來做各款甜點,都大受歡迎。另外,杏仁也有果仁之王的美譽,將兩者用來做這個撻,實在相得益彰。



Sunday, October 5, 2014

Purple Rice Bread 紫米麵包


If you are like me who eat bread on a daily basis, do you get bored with white toast or whole wheat bread? Here is something different: whole grain bread, not only with whole wheat flour, but also with rice.

This is my first time using rice to make bread. I should have made it earlier! It stays soft for 3-4 days in room temperature, just like tong zhong bread.

Purple rice is also called black glutinous rice or sticky black rice. It is one of the fragrant type of rice. Cook it in a rice cooker and cool before adding to the bread dough.



Sunday, September 21, 2014

Banana Flavored Roll 香蕉糕


Glutinous rice balls, mochi, Chinese New Year steamed cakes and boba all have something in common. They are comprised of glutinous flour as the major ingredient. It is what gives them their chewy, gummy texture. Banana rolls are also one of these foods which fit the description. But it has a misleading name (just like bo lo bao/pineapple bao without pineapple). Anyhow, how I have missed this glutinous flour roll! Besides Hong Kong Style Waffle and Chinese Steamed Cake, this is my other favorite childhood snack.

It only has a few major ingredients--water, sugar, glutinous flour, and banana flavoring--but the right ratio is important to bring out the best texture. I have been searching and experimenting a long time for a good recipe. Some make it by steaming raw glutinous flour while others use cooked flour to make the roll without further steaming. The following recipe from another blogger has the best texture with the right ratio of glutinous flour, wheat starch, and tapioca flour and it is super easy to make.



Thursday, September 11, 2014

Matcha Ice Cream 綠茶雪糕


Summer seems never end in Southern California. Mid Autumn Festival is over but it still has a few weeks before official Fall (Sept 23) arrives. This Asian flavor matcha ice cream is refreshing and full of green tea flavor. It greatly helps to relieve some summer heat.


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