Friday, April 3, 2020

Alkaline Noodles/Ramen 手工鹼水麵



This post has been in my draft folder for quite some time and now, given current events I finally have time to finish and post it. The recipe is from a cookbook called "Momofuku" by David Chang. The famous restaurant with the same name is very popular in New York City.
It is imperative to use high gluten flour or bread flour to provide a chewy texture. If you cannot find both alkaline solutions, using either one should be fine.


To make 6-8 portions:
800g bread flour
300-350g water
7.2g/2 tsp sodium carbonate
1/4 tsp potassium carbonate


1) Combine all the ingredients and knead using a stand mixer with the dough hook for 10 minutes. Add additional water if needed.
2) Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3) Cut into smaller portions, about 6 oz per bundle.
4) Use either a manual or electric pasta machine to cut noodles for desired thickness and shape.
5) Cook the noodles in a large pot of salted water for about 5 minutes and rinse in cold water immediately to stop the noodles from overcooking.





Thursday, March 12, 2020

Los Angeles County Cooking Program Update 3/12/2020


Please note that LA county has cancelled all programming for the month of March--including cooking programs.

For more information: https://lacountylibrary.org/coronavirus/

I will keep you posted when updates are available.

Wednesday, March 11, 2020

Coconut Tartlet 一口椰撻




I often regard coconut tart as a twin of egg tart. Both are a staples in Asian bakeries. However, I think coconut tart is easier to make and has a higher successful rate than egg tart. By using a smaller size tart mold makes it so cute and have no guilt feeling in eating more than one!


Ingredients to make a dozen mini tarts (5 cm/2" diameter):

Tart shell:
46g unsalted butter, softened
85g unbleached all purpose flour
29g powdered sugar
20g egg yolk
pinch of salt
1/4 tsp pure vanilla extract


Coconut filling:
40g unsweetened coconut shreds
15g melted butter
25g sugar
1 egg
40g whole milk
10g cake flour
2g/half a tsp baking powder


Make the tart shell:
1) Mix flour, salt and butter in a stand mix with the paddle (or with hands) until it is crumbly. Do not over mix.
2) Add sugar, yolk and vanilla and mix until it comes together as a dough.
3) Wrap with plastic wrap and refrigerate for at least an hour or overnight.
4) Divide the dough into 12 pieces or 15g each.
5) Press each one onto the mold. Refrigerate for 30 mins to relax the gluten.


Make the filling:
1) Slightly beat an egg with sugar.
2) Add the melted butter. Mix well.
3) Add milk and mix well.
4) Combine with the dry ingredients: coconut shred, cake flour and baking powder.


Assembly:
1) Preheat oven to 375F.
2) Spoon about a table spoon of the filling into each mold.
3) Bake in a preheated 375F oven for 15-18 mins or until golden. Serve warm or in room temp, or reheat in a 350F oven for 5 minutes.


1


Sunday, January 12, 2020

Chinese Walnut Cookies 中式合桃酥



When I took a bite of this walnut cookie, I couldn't believe it was made without lard or hydrogenated shortening. It is so crumbly it just melts in your mouth. It is just the taste of the cookies I had in my childhood, yet this recipe is much healthier.

傳統中式合桃酥或其他酥餅,與豬油是分不開的,但這食譜的作法只有菜油及牛油,也沒有人造(氫化)油脂,完全符合健康標準,食多幾件也無防。

入口酥鬆、即溶,做法簡單,你一定要試!



Ingredients to make 14-18 cookies:
70g walnuts, plus some more to top each cookie
130g cake flour
1 tsp baking powder
50g unsalted butter, room temp
50g vegetable oil
1 egg yolk, room temp
1/4 tsp salt
70g sugar

1) Toast walnuts lightly in a 300F oven for 5 mins or until it is lightly brown and aromatic. Let it cool before blending 70g in a food processor until coarse or mealy (set aside a handful of unprocessed walnuts for topping the cookies).



2) Preheat oven to 350F.
3) Cream butter with a handheld or stand mixer for 2 mins.
4) Add vegetable oil to the butter and continue beating on high for another 2 mins until it is homogeneous.
5) Add sugar and salt. Beat for another 2 mins.
6) Add the egg yolk and beat until it has emulsified into the butter mixture. The batter should be smooth and shiny.


7) Fold in the cake flour, baking powder, and processed walnuts with a spatula.


8) Scoop a 20g ball with a ice cream scoop or a spoon. Place each cookie 2 inches apart on a baking sheet.


9) Top each cookie with one of the unprocessed walnuts that we set aside earlier and gently press it into the dough.


10) Bake for 16-20 mins or until you see small cracks in the sides.


11) Cool completely and store in an airtight container at room temperature for up to 7 days.

Recipe modified from briancuisine.com





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