Strawberry Soufflé 草莓梳乎厘



After making the mango soufflé successfully, I couldn't wait to try out some other flavors. Strawberries are one of my family's favorite fruits. By using fruits to make desserts, it is more refreshing and healthy. The recipe is basically the same as the mango soufflé. I pureed the strawberries in a blender and got rid of the seeds by straining it through a sieve, then proceeded with the rest of the recipe.

Croissant 牛角飽

It is a popular belief that consuming breads (especially those made from white flour), pastries and desserts will make you gain weight. These foods are loaded with carbohydrates (mainly starch and sugar. Fiber is also a type of carb.) and fats. Modern city dwellers "input" a lot but "output" only a little.

Chocolate Streusel Coffee Cake 朱古力咖啡蛋糕

It's called coffee cake but it does not have any coffee in it. But it gets the name, I think, mainly because it goes well with a cup of coffee for breakfast or any time of the day. I like the texture of this butter cake compared to sponge cake.

Red Bean Pastry 紅豆酥

If you like red bean and flaky pastry, you will love this little Chinese pastry. Just like other Chinese pastries (e.g. egg tart and wife cake), it involves a "water dough" and a "oil dough" to produce the tender and flaky layers. Once you master the technique, the sky is the limit. There are a lot of variations for the filling: taro, date, pumpkin, lotus seed paste, etc. Salted egg yolks are often put in for a richer flavor. For a savory taste, curry beef or pork or char siu are used. It is a very versatile tool.

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.

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.

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?

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.

Mango Mochi 香芒糯米糍

This is a continuation of the mango madness... We love mango so much that every time we buy mango, we buy a whole box, which has 16 fruits. There are a lot of ways to enjoy mango. Mango mochi is one of them.

Basically mango mochi is simply made by steaming glutinous rice flour batter and then wrapping the mango with it. But for this recipe, I incorporated mango puree as a filling in addition to the mango pieces. The result is more mango flavor as you bite into the mochi.

Mango Mousse Cake 芒果慕絲蛋糕

After having the Mango Cheesecake a few weeks ago for his birthday, my son insisted for me to make a mango mousse cake. It seems that the crave for mango has kicked off!

I have made mango mousse cake a few times but this time I tried a slightly different recipe and it turned out better than before.