Monday, May 2, 2016

The Best and Easiest Ma Lai Gao 最好味及易做的馬拉糕


This is my third update of some of the older recipes/posts (the other two are: Pineapple Cake/PastryTurnip Cake). The old recipe uses an aged dough, which takes a long time and a lot of patience. This new one is a lot simpler to make and does not require lye while the result is still soft and fluffy.

隨著鳳梨酥 及 羅蔔糕 食譜的更新,今次輪到馬拉糕了。舊的食譜 用麵種做,比較費時,這個新食譜比較簡單及不須加鹼水,也一樣鬆軟可口。

Recipe reference: 香港地道小食:麵食、糕點及特色小吃系列,中華廚藝學院

Ingredients to make an 8 inch cake:

112g cake flour 低筋麵粉
112g evaporated milk 花奶
3 large eggs 大蛋
112g sugar 糖
28g vegetable oil 菜油
3g instant yeast 酵母
20g custard powder 吉士粉
5g baking powder 泡打粉
8g whole milk powder 全脂奶粉
1/2 tsp vanilla extract 雲呢哪香油
1/2 tsp molasses 糖漿/糖蜜


1) In a mixing bowl, combine sugar and flour. Add yeast, baking powder, custard powder and milk powder. Whisk to mix.
2) Add evaporated milk and the eggs. Whisk to combine.
3) Add oil and whisk to make a smooth batter.
4) Put the batter in a warm spot (77-80F) and let it rise for 2 hours.
5) Prepare a steamer and line a pan with parchment paper.


6) After two hours of fermentation, the batter should have visible little bubbles. Pour the batter into the prepared pan and steam for 25 minutes.


7) Insert a toothpick in the middle of the cake to make sure it is cook through. Remove from the steamer and let it cool down on a rack. Serve warm.


Note: 
1) Adjust the fermentation time if the room is colder or warmer than 77F, longer time if cooler and shorter time if warmer. The correct fermentation temperature is critical.
2) The addition of molasses is for a darker color of the cake. It is optional.



1) 糖及低筋麵粉放大碗內,加入酵母、泡打粉、吉士粉及奶粉,攪勻。
2) 加入淡奶,攪勻。
3) 加蛋攪勻至蛋糊幼滑,無粉粒。
4) 加油、雲呢哪香油及糖漿,攪勻後放溫暖處(77-80F)發酵兩小時。
5) 蛋糊倒入鋪了紙的糕盤,大火蒸廿五分鐘至熟。

注意事項:
1) 發酵的溫度很重要,是成敗的關鍵。
2) 加入糖漿/糖蜜主要是讓顏色深一點。




Monday, April 18, 2016

Hong Kong Style Vegetarian Lo Mei 港式齋鹵味


This is one of the most popular street foods in Hong Kong. Vegetarian sweet and sour pork, curry chicken, BBQ pork....the list is quite long. I am always amazed how they are made vegetarian but taste more authentic than the real meat!!

Even though Southern California is home to the largest Asian population in the US, it is a big disappointment that I cannot find this kind of vegetarian lo mei in Chinese restaurants. If you do know where I can get this, though, let me know!

Fortunately, it is very easy to DIY. Many Chinese vegetarian dishes are made with soy product or these fried gluten balls. The ones I used are available in Chinese markets.


Recipe reference: 香港地道小食:蒸、煮、炒系列,中華廚藝學院

Sweet and Sour Lo Mei 甜酸齋鹵味

100g fried gluten ball 油麵筋
37g/2 tbsp ketchup 茄汁
120g/0.5 cup vinegar 白醋
120g sugar 糖
0.5 tsp salt 鹽
1 cup water 水*
red food color, optional 紅色食物色素,隨意


1) Bring a big pot of water to a boil. Blanch the fried gluten balls briefly. They will float on the surface, so use a slotted spatula to submerge them into the water. Drain well.
2) In a saucepan, add the seasoning and heat until it boils.
3) Put the gluten in and cook in medium heat for about 10-15 minutes or until the sauce has reduced by at least half.
4) Remove from heat and let it stand for at least half an hour so it can absorb the sauce. It can be refrigerated, but serve at room temperature.

*Note: the amount of water in the sauce can be adjusted. Other flavors, like curry and oyster sauce, can be made after the gluten balls are blanched.


curry lo mei 咖喱齋鹵味

1) 燒一大鍋水至滾,放入麵筋球出水、去油,盛起。
2) 所有調味料放另一鍋內,煮滾後放入麵筋,用中火煮約十至十五分鐘,汁差不多收乾便成。
3) 待涼至少三十分鐘,待其入味後,可放雪櫃,室溫食用。

*汁料用的水份可適量調教,其他如咖喱或蠔油汁也是很受歡迎。





Tuesday, March 22, 2016

The Best Pineapple Cake/Pastry 最好味的鳳梨酥



After posting the the Best Turnip Cake, I feel the need to update my old pineapple pastry recipe as well. Pineapple pastry is one of my blog's most popular posts. It has been quoted and used to compare with other bloggers' recipes by Zoe from Bake for Happy Kids. I admire her spirit to search the best and not settle for mediocrity.

How does this new recipe different from the old one? By having more egg in this new version, it basically produces a crust which brown more nicely than the old one. The higher percentage of milk powder contributes to a richer crust as well.

As for the filling, I think what people dread most is the time it takes to cook the pineapple to a thick paste. It is a real test of your patience! Continue reading below as I show you how to cut down the cooking time.


上次寫完 最好味的蘿蔔糕 之後,使我覺得另一個很受歡迎的鳳梨酥食譜也是時候要更新一下。這個食譜很榮幸被另外一個網站 用來與其他食譜比較,很佩服及欣賞作者精益求精的精神。

這個新食譜的餅皮用蛋和奶粉的份量比舊的多,焗起來色澤更金黃、奶味更香濃。至於做餡方面,最考耐性的便是要煮鳳梨的時間,請留意以下竅門。


Ingredients to make 10 pastries 做十個的材料:

Crust 酥皮:
94g unsalted butter, softened 無鹽牛油
25g sugar 糖
31g whole egg, slightly beaten 全蛋,打散
44g whole milk powder 全脂奶粉
113g cake flour 低筋麵粉

Pineapple Filling 鳳梨餡:
400g pineapple flesh 鳳梨肉
150g sugar 糖
15g cornstarch 粟粉
3 tbsp pineapple juice 鳳梨汁



Filling:
1) Cut up the pineapple into small chunks. Briefly process it using a food processor but do not leave it on long enough to puree it.
2) Put the pineapple on a colander to drain as much juice as possible. Save 3 tbsp juice and mix with the cornstarch.
3) Use a nonstick saucepan, add pineapple, sugar and cook under medium heat. Stir occasionally for the first few minutes. Stir frequently when more moisture has evaporated.
4) Remove from heat. Add the cornstarch slurry and mix well.
5) Return to heat and cook until it turns to a thick paste. Let it cool completely. Refrigerate overnight.


Crust:
6) Beat room temperature butter with sugar for a few minutes or until it is creamy.
7) Add the whole egg and mix to incorporate.
8) Add the milk powder and cake flour. Mix until there is no dry flour. Wrap it and refrigerate for a few hours to overnight.

Assemble:
1) Cut the dough into 10 equal portions, about 30g each. Divide the pineapple fillings about 20g each.
2) Flatten a dough ball between two pieces of plastic wrap. Roll it out and put in a filling. Seal tight and put inside a mold. Repeat with the rest.
3) Bake in a preheated 350F oven for 10 minutes. Flip over the pastries and bake for another 10 minutes. Cool completely on a rack. Best to serve next day at room temperature.


Notes:
1) The ratio of crust to filling is 3:2. If you desire a thinner crust with more filling, use 1:1 and adjust the quantity of ingredients accordingly.
2) Prepare more filling than you need. It is difficult to judge how much to begin with because every pineapple is different. Drain as much juice from the pineapple as possible to cut down on cooking time.

先做餡料:
1)  菠蘿去皮去心切碎 (如用食物處理機,攪碎便可,不要攪成泥狀,食時沒有口感)。
2)  將菠蘿碎放笊籬內隔去汁,留起三湯匙用來開粟粉。
3)  將菠蘿碎糖放入鑊內用中小火炒至
3)  待涼後放雪櫃幾小時,最好過夜。

再做酥皮:
1)  將室温牛油與糖打至幼滑。
2)  加入蛋液,攪勻。
3)  低筋粉、奶粉過篩,加入再攪勻成粉糰即可,放雪櫃至硬身,或放過夜。

1)  將酥皮30g餡料20g一份分成十份
4)  取一粉糰,包入餡料,收口後輕手按入模內,注意四邊角位。
5)  放入已預熱至350 F焗爐,焗約10分鐘,反轉,再焗10分鐘,涼後脫模。

1) 是3:2用1:1
2) 





Thursday, March 17, 2016

Updated Library Cooking Programs 免費圖書館烹飪節目更新



Go to www.colapublib.org for locations of different libraries.

Please note that there are a few programs which are on weekdays. The list will be updated periodically.

Date
Library
Topic
April 9
Saturday 2pm
Artesia
Street Foods of Hong Kong: 
Steamed rice cake in a bowl, HK Egg Waffle
香港街頭小食:
缽仔糕、雞蛋仔
April 21
Thursday 4:30pm
Chet Holifield,
Montebello
Char Siu/BBQ Pork
叉燒

April 30
Saturday 2pm
Rosemead
Street Foods of Hong Kong: 
HK Egg Waffle, Tofu Pudding, Curry fish ball
香港街頭小食:
雞蛋仔、豆腐花、咖喱魚蛋

May 11
Wednesday 6pm
Sunkist Library,
La Puente
Bo Law Bao/Pineapple Bun
菠蘿包
May 14
Saturday 2pm
West Covina
Street Foods of Hong Kong
Black Sesame roll, HK Egg Waffle
香港街頭小食:黑芝麻卷、雞蛋仔
May 18
Wednesday 4:30pm
Chet Holifield Library,
Montebello
Char Siu/BBQ Pork
南乳叉燒

May 21
Saturday 2pm
Sorensen Library, Whittier
Char Siu/BBQ Pork, Egg Tart
叉燒、蛋撻
May 25
Wednesday 6pm
Sunkist Library
La Puente
Snowy Mooncake
冰皮月餅
June 4
Saturday 2pm
Charter Oak Library
Covina
Street Foods of Hong Kong: 
Steamed rice cake in a bowl
 香港街頭小食: 缽仔糕
June 25
Saturday 2pm
Baldwin Park
Street Foods of Hong Kong: 
Vegetarian Lo Mei, Steamed rice cake in a bowl
香港街頭小食:
齋鹵味、缽仔糕
July 9
Saturday 2pm
Live Oak Library,
Arcadia
Street Foods of Hong Kong: 
Vegetarian Lo Mei, Steamed rice cake in a bowl
香港街頭小食:
齋鹵味、缽仔糕
July 23
Saturday 2pm
Walnut
Street Foods of Hong Kong:
HK Egg Waffle, Tofu Pudding
香港街頭小食:
雞蛋仔、豆腐花





Saturday, March 5, 2016

Hand Made Egg Roll 香脆手工蛋卷


Making egg rolls has been on my to-do list for quite some time. It is a very straightforward recipe, using only butter, egg, sugar, and flour. They just need to be blended together with a handheld mixer for a few minutes and the batter is ready to be cooked. But it does need a special pan that can be flipped to cook both sides. I tried different recipes and this one is the best, full of egg flavor and with a pleasantly crunchy texture.

Wednesday, February 17, 2016

The Best Turnip Cake 最好味的蘿蔔糕



I have been using the same recipe to make turnip cake since high school... It's been a very long time, and I thought it was the best, that is, until I tried this recipe.

Basically, how this recipe is different from my old one is it includes two more types of flour in addition to rice flour--wheat starch and potato starch. It gives the cake a far better texture, making it softer and lighter.

Another way it is different is the way the turnip is prepared. I used to use a food processor to grate it. If you don't have a food processor or if you dread hand-grating a whole turnip, try cutting the turnip into strips. Not only does it save work and time, it provides a very good texture as you bite into the pudding. 

Simply put, this is a wonderful recipe!

Monday, January 25, 2016

Enoki Mushroom Beef Rolls 金菇牛柳卷


This dish looks fancy but it is easier to make than you might think. It will be a good dish for the Chinese New Year. Have something a little different than chicken and fish to celebrate this year!


Monday, January 4, 2016

Ginger, Tangerine and Lemon Peel in Vinegar 八珍陳皮檸檬薑



Oh my, it is cold these days in Los Angeles with daily highs only at around the 50s fahrenheit and below freezing in the early morning hours in many parts of Southern California. Jackets, sweaters and scarves are flying off the shelves in stores. Hot pots and clay pot with rice are very popular foods in many Asian homes in the winter. Warm food and soup can really warm not just the body but the soul.

What usually accompanies winter is a cold or flu. Therefore getting enough sleep, and having good, nutritious food are very important to boost the immune system. Ginger is a treasured food that promotes blood circulation and helps fight infection. Together with tangerine peel, they are two of the three "Treasures from Guangdong," the third being straw grass.

For more about the nutritional values of ginger, click here.


Tuesday, December 29, 2015

2016 Library Cooking Programs




Go to this link for address of each library.

Date
Library
Topic
1) January 23
Saturday 2pm
Rosemead
Custard Mooncake
奶皇月餅
2) February 6
Saturday 2pm
Artesia
Red Bean Pastry
紅豆酥
3) February 11
Thursday 6pm
South El Monte
Pineapple Pastry
鳳梨酥
4) February 13
Saturday 2pm
Carson
Chinese cooking: Pearl Shrimp Ball and Wife Cake 珍珠蝦球、老婆餅
5) February 27
Saturday 2pm
El Monte
Street Foods of Hong Kong
香港街頭小食:香蕉糕、手工蛋卷
6) March 5
Saturday 1pm
Hollydale,
South Gate
Street Foods of Hong Kong
香港街頭小食:: 缽仔糕、雞蛋仔
7) March 12
Saturday 2pm
Bell Gardens
Street Foods of Hong Kong
香港街頭小食:碗仔翅、香蕉糕
8) March 26
Saturday 2pm
Clifton M.Brakensiek, Bellflower
Char Siu/BBQ Pork and Custard Mooncake
叉燒、奶皇月餅
9) April 9
Saturday 2pm
Artesia
Street Foods of Hong Kong: Steamed cake in a bow, HK Egg Waffle
香港街頭小食: 缽仔糕、雞蛋仔
10) April 21
Thursday 4:30pm
Chet Holifield,
Montebello
Char Siu/BBQ Pork
叉燒

11) April 30
Saturday 2pm
Rosemead
Street Foods of Hong Kong: HK Egg Waffle, Tofu Pudding, Curry fish ball
香港街頭小食:雞蛋仔、豆腐花、咖喱魚蛋

12) May 11
Wednesday 6pm
Sunkist Library,
La Puente
Bo Law Bun/Pineapple Bun
菠蘿包
13) May 14
Saturday 2pm
West Covina
Street Foods of Hong Kong: Black Sesame roll, HK Egg Waffle
香港街頭小食:黑芝麻卷、雞蛋仔
14) May 18
Wednesday 4:30pm
Chet Holifield,
Montebello
Street Foods of Hong Kong
香港街頭小食

15) May 21
Saturday 2pm
Sorensen Library, Whittier
Char Siu/BBQ Pork, Egg Tart
叉燒、蛋撻
16) May 25
Wednesday 6pm
Sunkist Library
La Puente
Snowy Mooncake
冰皮月餅





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