Thursday, April 21, 2011

Mango Soufflé 芒果梳乎厘

Soufflé means "puff up" in French. It is a classic French dish that can be made either savory with cheese or sweet for dessert. Whether it is savory or sweet, a base sauce is usually made and then folded with some stiffly beaten egg white, which provides the lift. I always turn on the oven light and watch anxiously as it is rising inside the oven. It is an amazing show.

Friday, April 15, 2011

Mango Pudding 芒果布丁

This is my fourth post on mango. The mango madness is still going on...with no end in sight, at least not yet.

This pudding is so easy to make and yet it is full of mango flavor. Instead of using store bought mango flavored jello, I blended 3 fresh mangoes into puree and mixed with gelatin and milk mixture.

Tuesday, April 12, 2011

Hot Dog Bun with Tong Zhong 腸仔包

According to a statistic, Los Angeles is the top hot dog comsuming city in America. During the peak season (between Memorial Day and Labor Day) a total of 7 billion hot dogs are consumed. The number is amazing. My household obviously is way under average in terms of hot dog consumption. We try to avoid processed food as a whole. But nowadays there are beef franks that are made without nitrates or nitrites (Oscar Mayer). Sounds good, right?

Wednesday, April 6, 2011

Blackberries Jelly Cake Roll 黑莓果醬蛋禚卷

Cake rolling is always a challenge to me. Cracking is a major problem when the cake is rolled up. In my previous post chocolate cake roll, I used a chiffon cake and rolled it up after it cooled. This time I used a sponge cake with whole egg method and rolled. James Peterson in his book "Baking" suggests to moisten the cake with simple syrup before rolling.
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