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.


Ingredients to make one 9" round or one 14"x4" rectangular tart:

one 9" Pâte Sablée Tart Shell (click here for recipe)

Almond Cream 杏仁醬:
70g almond flour 杏仁粉
70g powdered sugar 糖粉
70g unsalted butter, softened 室溫無鹽牛油
3/4 tsp cornstarch 粟粉
1 tsp cake flour 低筋麵粉
1 egg, large 大蛋
1 tbsp dark rum 朗姆酒
1/2 tsp vanilla extract 雲呢哪香油

250g/2 cups fresh raspberry 新鮮紅桑子
1/2 cup raspberry jam 紅桑子果醬

1)  Make the tart shell a day ahead. Line it on a tart ring or pan and poke holes. Keep it refrigerated until ready to bake.
2)  Preheat oven to 325F.
3)  Sift the almond flour, cornstarch, cake flour and powdered sugar in a large bowl.
4)  Put the soft butter, salt and vanilla in the bowl of a stand mixer. Use the paddle to mix for one minute in medium speed. Scrape the bowl and add the flour mixture. Mix for another minute.
5)  Add the egg and rum. Mix until incorporated.
6)  Take the tart shell from the refrigerator and fill in with the almond cream.
7)  Level the top and bake for 40 minutes or until the crust and the cream are golden brown.
8)  Let it cool completely and remove the tart ring or pan.
9)  Spread a thin layer of jam and arrange raspberries on top. Dust with powdered sugar right before serving, in room temperature.

1)  Do not over mix or beat in high speed when preparing the almond cream. If too much air is incorporated, it will puff up in the oven and collapse afterwards.
2)  Butter and egg must be in room temperature.
3)  The tart is best to be served the same day.

1) 一日前準備好撻底 ( 食譜 ) 放撻盤上,用叉戳孔。放雪櫃。
2) 預熱焗爐至325度。
3) 將杏仁粉、粟粉、低筋粉及糖粉過篩於大碗內。
4) 室溫牛油、鹽與雲呢哪香油放攪拌器內攪一分鐘,放已篩好的粉類,再攪一分鐘。
5) 加入蛋及酒,攪勻。
6) 倒入已準備好的撻內,放焗爐焗約四十分鐘至金黃色,取出待涼。
7) 除去撻盤,塗上果醬,再放紅桑子在面,食時灑上糖粉作裝飾便成。

1) 做杏仁醬時不要過度攪拌,以至過多空氣納入,入爐後受熱膨脹,出爐後便會塌陷。
2) 牛油與蛋用時一定要室溫。
3) 此撻最好即日食用。

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.


Ingredients to make a 13x4x4 inch loaf:

50g purple rice soak in water at room temperature for a few hours or overnight. Cook in a rice cooker with 100-125g water (or follow the package's instruction). Set aside to cool.

cooked purple rice
Sponge 麵種:
200g bread flour 高筋麵粉
275g water 水
3g instant yeast 即溶酵母

Mix all the ingredients in a large bowl. Cover and let it sit in room temperature for 1-2 hours or refrigerate overnight.


Main Dough 主麵團:
all the sponge from above 所有麵種
200g bread flour 高筋麵粉
100g whole wheat flour 全麥麵粉
25g sugar 糖
2g instant yeast 即溶酵母
100-150g cooked purple rice 煮熟紫米
5g salt 鹽
20g unsalted butter, softened 無鹽牛油

1) Put all the ingredients in the bowl of a stand mixer, except salt and butter. Mix on low until it forms a ball. Add salt and knead for about 10 minutes. Add butter and knead until incorporated.

dough after kneading

2) Cover and let it rise in room temperature until it doubles in size.

dough doubles in volume after 1st rise

3) Divide the dough into three equal parts. Roll out each one and roll up.

4) Put into a greased pan with seam side down. Let them rise until they are about half an inch from the rim.

5) Bake in a preheated 350F oven for 35 minutes.
6) Take it out from the oven and remove from the pan. Cool on a rack completely before slicing.
7) Keep frozen for longer storage, otherwise put in a plastic bag at room temperature for 3-4 days. Do not keep in the refrigerator.

1) 先煮熟紫米,盛起待涼。
2) 做麵種:將麵粉、水及酵母攪勻,放室溫一至兩小時或雪櫃過夜。
3) 主麵團:將麵種、主麵團其他材料 (鹽及牛油除外) 混合成團,搓成球狀後加鹽,再用機搓約十分鐘,或手搓約十五分鐘。再加牛油搓勻。
4) 蓋上保鮮紙待其發酵至一倍大。
5) 將麵團分成三等份,滾圓然後捍長,跟着卷起,放入已塗油之焗盤內,再發酵至一陪大。
6) 放入已預熱至三百五十度之焗爐內焗約三十五分鐘。
7) 出爐脱盤後要待完全凉後,才可切片,然後放膠袋封可保存三、四日。切勿放雪櫃,如有須要可放冰箱。

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.

Recipe modified from: Anncoo Journal



過去尋找及試驗了很久,都找不到令我滿意的食譜,現在終於找到了(anncoo journal)。其實它的主要成份很簡單: 水、糖、糯米粉及香蕉香油,但成份比例要恰當才有好的口感,做法是超容易,自己動手做啦!

75g glutinous flour 糯米粉
20g wheat starch 澄麵
8g tapioca flour 木薯粉
70g sugar 糖
100g water 水
3/4 tsp banana flavoring 香蕉香油
cooked glutinous flour 熟糕粉
Optional: red food coloring 紅色食用色素

1)  Sift glutinous flour, wheat starch and tapioca flour into a bowl.
2)  Dissolve sugar in the 100g of water. Add the flour and stir well.
3)  Grease a dish and pour the mixture on it. Steam for 10-15 minutes.
4)  Brush a thin layer of food coloring on top and let it cool for 10 minutes.
5)  Roll it up and dust with cooked glutinous flour to prevent sticking. Cut into desired length and serve. It can be kept at room temperature for a few days.

The steaming time is for your reference only. If you have a big pan and use more batter then it needs longer time.



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.

Saturday, August 23, 2014

Godiva's Chocolate Mooncake 巧克力月餅

The Mid Autumn Festival or August Moon Festival is the second most celebrated holiday in Chinese culture. If you live in an area highly populated with Chinese people, there will be some sort of celebration around this time of the year. This holiday, to the Chinese, is like Thanksgiving to Americans; the first thing that pops up in your head when it is mentioned is, most likely, food.

Friday, August 15, 2014

Custard Moon Cake 奶皇月餅

These exquisite moon cakes are created by innovative bakers from Hong Kong. A box of eight reportedly fetches almost HK$500 (~USD$65-70)!! The cake is filled with moist and rich custard with a nice coconut flavor. The recipe is straight forward but it takes some tricks and a lot of practice to create a nice and distinctive look.

I tried different recipes and finally came up with this one with modifications.

這款近年風靡香港的奶皇月餅,身價越來越貴,據報一盒八個要港幣近五百大元 !!

Friday, July 25, 2014

New Classes 又有新班啦

Custard Moon Cake 酥皮奶皇月餅

Date: 8/23/14
Time: 1pm~3pm
Place: Diamond Bar
Fee: $30

In this hands-on class, you will learn how to make this popular and exquisite moon cake at home. No experience required. Moon cake molds and special gift packaging boxes are available for purchase.

Snowy Moon Cake 冰皮月餅

Date: 8/16/14
Time: 1pm~3pm
Place: Diamond Bar
Fee: $30

This popular class is back by demand. Learn how to make this simple, easy-to-make and healthy moon cake. Moon cake molds and gift packaging boxes are available for purchase.

Each class is limited to 8 students. Questions and registration:

Tuesday, July 15, 2014

Moon Cake Mold 月餅模

This year's Mid Autumn Festival is on Sept 8, less than two months away. In order to make homemade moon cake, either the baked traditional kind or easy-to-make snowy moon cake, you will need an indispensable tool. This plastic moon cake mold is so much easier to use than the traditional wood mold that it makes the whole process a breeze.

Thursday, July 10, 2014

Sliver Thread Roll 銀絲卷

"Fun to eat and easy to make" is the best description of this dim sum bao. A variation of mantau, the sliver thread roll is made by cutting the dough into many thin strips and wrapping them together in a bundle. The most common way to enjoy it after breaking open the outer layer is to pull out and eat the threads one by one. Some people like to dip it in condensed milk. I like the deep fried version: the outer layer is crispy while the threads inside are still soft.

I have been searching for a good English translation for the name of this bread: sliced roll, bread roll, etc, but I've given up and am now using my own translation.

For a successful roll, please read the whole recipe and pay attention to the notes below.

Friday, June 27, 2014

Lychee Mousse Cake 茘枝慕斯蛋糕

Oh summer is here...this means there will be plenty of mangoes, peaches, plums, watermelons, and lychee around. Lychee is a tropical fruit that originates in China. Through global trading and local cultivation, many countries around the world can also enjoy this delicious, flavorful fruit.


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