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Archives for April 2, 2015

Butter Pound Cake

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Butter Pound Cake

  • Prep time: 15 mins
  • Cook time: 45 mins
Ingredients: Recipe for a rectangular baking pan, sized 11.5cm x 22cm x 5.5cm.

  • 200 gm cake flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 200 gm unsalted butter, room temperature
  • 175 gm caster sugar
  • 3 eggs
  • ½ tsp vanilla extract
  • 50 ml milk
Directions:

  1. Prepare oven to 180C / 356F. Place the butter at room temperature until softened.
  2. Sift the cake flour together with baking powder and salt. Set aside. Line the pan with baking paper or spray the bottom and sides with oil. Beat the eggs and drain through a fine sieve to remove the foam.
  3. Beat the butter in a large bowl with an electric mixer at low speed until smooth. Add the sugar and beat at medium speed. Then increase to high speed and continue to beat until very pale and creamy. Scrape down the sides of the bowl occasionally.
  4. Add the beaten eggs, in 3 additions. Beat well after each addition. Beat in the vanilla extract.
  5. Sift in the flour mixture, in 3 batches, and gently fold to combine with a spatula, scraping down the sides of the bowl occasionally.
  6. Add milk and quickly combine into a smooth batter. Make sure not to over-mix because you don’t want your cake turns tough. Scrape the batter into the lined pan. Level the surface with a spatula. Immediately transfer into the preheated oven and bake for about 20 minutes. When the sides start to set, remove the cake from the oven. Use a sharp knife to draw a line in the middle. Put it back into the oven. Reduce the oven temperature to 170C / 335F. Bake for another 20 to 25 minutes, until the cake turns golden brown. Insert a needle in the center. If it comes out clean, it’s done. Remove the cake from the oven and let it cool on a wire rack for about 5 minutes. Remove the cake from the pan and let it cool completely on the wire rack.

Blueberry Cheesecake Recipe

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Blueberry Cheesecake RecipeIngredients: 1 – 9 inch cheesecake.

  • 1 cup graham cracker crumbs
  • 2 tablespoons white sugar
  • 1/4 cup melted butter
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup sour cream
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 4 eggs
  • 2 cups frozen blueberries, dry pack
  • 1/3 cup blueberry jelly

Directions:

  1. Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
  2. Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
  3. Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
  4. Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

Tangzhong Method-湯種法

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Tangzhong Method

There are many different methods of making bread with different styles and tastes. Tangzhong a way of making the bread soft and fluffy was introduced by Yvonne Chen in her book“65°C湯種麵包” (Bread Doctor). Tangzhong 湯種 (flour paste) work so amazingly that it can produce fluffy bread that can stay soft for many days. When tangzhonog is added into other ingredients of the bread, the bread dough will be heightened and produces softer bread.

Ingredients: Recipe of tangzhong for two loafs:

  • 1/3 cup bread flour
  • cup water (could be replaced by milk, or 50/50 water and milk)

Directions:

  1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
  2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
  3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature.  Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn’t turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )

Tangzhong Wholemeal Loaf

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Tangzhong Wholemeal Loaf Adapted from Christine’s Recipes

  • Prep time: 10 mins
  • Total time: 2 hrs 50 mins

Ingredients: Recipe for 1 loaf （one loaf tin sized 20.5cmx10.5cmx9.5cm）.

  • 110 gm milk
  • 45 gm whisked egg
  • 100 gm Tangzhong (refer to this recipe)
  • 40 gm sugar
  • 5 gm salt
  • 200 gm bread flour
  • 150 gm wholemeal / whole wheat flour
  • 6 gm instant dry yeast
  • 40 gm unsalted butter, softened at room temperature

Directions:

  1. Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, egg, tangzhong), then followed by the dry ingredients (sugar, salt, bread flour, wholemeal flour, yeast). (Note: I used to make a small well in the flour, then add the yeast into it.)
  2. Select the “dough” mode (refer to the manual of your breadmaker to select the kneading dough programme). When all ingredients come together, add the butter (see picture 1). Knead until the dough becomes elastic.
  3. Let the dough complete the 1st round of proofing, until doubled in size, about 40 minutes.
  4. Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions. Knead into ball shapes (see picture 2). Cover with plastic wrap, let rest for 15 minutes at room temperature.
  5. Roll out each dough ball with a rolling pin into an oval shape. Roll up the dough and seal tightly (see picture 3 & 4). Seal faces downward. Roll out each portion to 30cm in length with your rolling pin (picture 5). Seal faces upward and roll into a cylinder shape (see picture 6 & 7). The seal faces down (see picture 8). Arrange the rolled-up dough in a greased or non-stick loaf tin. Repeat this step for the other two portions. Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 4/5 of the height of the tin inside (see picture 9). Close the loaf lid. (Remark: If your tin doesn’t have a lid, just brush a bit of whisked egg on surface.)
  6. Bake in a pre-heated 170C / 335F oven for 30 to 35 minutes. Remove the loaf from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it’s thoroughly cooled.

Fluffy Pancakes

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Fluffy PancakesContributed by Kris

  • PREP Time: 10 mins
  • COOK Time: 10 mins
  • READY IN: 25 mins

Ingredients: Recipe for 8 pancakes.

  • 3/4 cup milk
  • 2 tablespoons white vinegar
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  • cooking spray 

Directions:

  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
  2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cup full of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Tips: The Fluffy Pancake recipe calls for 1/2 teaspoon of baking soda, you can substitute with 1 1/2 teaspoon of baking powder.

https://www.youtube.com/watch?feature=player_embedded&v=9MJGA71siIs

Baked Ham and Cheese Omelet Roll

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Baked Ham and Cheese Omelet RollContributed by Karen

  • Total Time: 30 mins
  • Prep Time: 10 mins
  • Cook Time: 20 mins
Ingredients: Recipe for 6 servings.

  • 6 eggs
  • 1 cup milk
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked ham, chopped or 9 slices of any deli ham
  • 1 cup shredded sharp cheddar cheese

Directions:

  1. Preheat oven to 450 degrees.
  2. Beat eggs and milk until fluffy. 
  3. Add flour, salt and pepper and beat or whisk until smooth. 
  4. Pour into a buttered or greased 9 x 13 baking dish or pan. 
  5. Bake for 10 – 15 minutes or until eggs are just about set (Keep an eye on them at the 6 minute mark — depending on your oven, they could set that fast!). 
  6. Sprinkle with chopped ham or lay slices of ham evenly on top. 
  7. Sprinkle with cheese. 
  8. Bake for about 5 minutes more or until cheese is melted. 
  9. Starting at short side, roll up omelet while still in pan. 
  10. Place seam side down on serving dish. 
  11. Cut into slices.

Deviled Eggs

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Deviled Eggs

Ingredients: Recipe for 12 servings.

  • 6 large hard-boiled eggs
  • salt and black pepper 
  • 2 tablespoons Miracle Whip (I prefer Miracle Whip) or 2 tablespoons mayonnaise 
  • 1 teaspoon prepared yellow mustard 
  • 2 tablespoons sweet pickle relish 
  • paprika

Directions:

  1. Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
  2. Remove yolks from whites and place in a small round bowl. 
  3. Mash yolks with a fork into fine pieces. 
  4. Add 2 heaping tablespoons Miracle Whip salad dressing, yellow mustard, sweet pickle relish, and salt and black pepper to taste. 
  5. Stir mixture until creamy. 
  6. Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag. 
  7. Squeeze mixture out of corner of bag into egg white halves. 
  8. Sprinkle tops of filled deviled eggs with paprika. 
  9. Chill in refrigerator 1 to 2 hours or until cold before serving.

Chinese Tea Eggs (茶葉蛋)

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Chinese Tea Eggs Adapted from Christine’s Recipes

Chinese tea eggs are traditionally served during Chinese New Year celebrations. It is easy to make. Simply prepare some boiled eggs and steep them in tea marinade. After a few hours, you can enjoy the flavorful and tasty eggs for tea time.

Ingredients: Recipe for 6 servings.

  • 6 eggs
  • 1 liter water
  • 2 tea bags (such as black tea bags)
  • 1½ Tbsp Tieguanyin (鐵觀音茶葉 or any other Chinese tea), or to taste
  • 1/4 dried mandarin peel
  • 1 cinnamon stick
  • 2 star anise
  • 3 Tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 Tbsp sugar
  • 1 Tsp salt

Directions:

  1. To prepare boiled eggs: cover the eggs in a pot with water, about 2.5cm / 1 inch above the surface of the eggs. Turn on the stove heat to high and bring it to boil with a lid on. Reduce the heat to low and simmer for 1 minute. (Remark: Don’t use high heat because you don’t want your eggs crack in rigorously boiling water at this stage.) Remove from the heat with lid on. Use the residue heat to cook the egg for 10 minutes.
  2. Drain out the eggs. Immediately soak in cold water until cold to touch. Gently tap the egg shells with the back of a teaspoon and crack the shells. Use a needle to poke several times around each egg in order to help marinade penetrate inside.
  3. While waiting the boiled eggs to cool down, put the remaining ingredients and water in a pot and cook over medium-high heat.
  4. Carefully place the cracked eggs in the pot and bring it to a boil. Immediately reduce the heat to low and simmer for about 15 minutes. Remove the tea bags. Cover and continue to cook for another 5 minutes. Remove the pot from the heat with lid on. Let the eggs soak in the tea mixture for about 4 hours, or until the eggs take up enough flavor. You can take out one egg and taste to see if you’re satisfied. Before serving, gently reheat the eggs with the tea mixture.
Notes：

  • It’s better to soak the dried mandarin peel and remove the inner layer with a knife before cooking with other ingredients (see the above picture shown).
  • The dark soy sauce is to help darken the egg shells. You might adjust the amount according to your liking.
  • You might like to use any tea you like. Beware that every kind of tea has its unique flavor, color and smell.
  • By soaking eggs in tea mixture, the eggs won’t turn too hard. If the weather is too hot, you might transfer the eggs with tea mixture in fridge with cover. When you need them, simply reheat the eggs with mixture before serving.
  • The soaking time can be adjusted according to your personal preference.
    The eggs take time to soak up the flavors. Thus, by poking the eggs a few holes with a needle can help the marinade get through inside quickly.
  • If you’re satisfied with the taste and saltiness of your eggs, drain them out, or they will turn too salty. The leftovers can be kept in a container with cover for a few days in fridge.

Chinese Salt and Pepper Shrimp

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Chinese Salt and Pepper Shrimp

Ingredients:

  • 1 1/2 lbs large shrimp, peeled and deveined
  • 2 tsp salt
  • 2 tsp garlic powder
  • 1 tsp freshly ground pepper
  • 2 Tbs cornstarch (cornflour)
  • 3 Tbs vegetable oil

Directions:

  1. Combine the shrimp, salt, garlic powder, and pepper in a bowl, tossing to combine well. Marinate refrigerated for 1 to 2 hours. Toss with the cornstarch. Heat the oil in a large skillet over high heat and fry the shrimp in small batches until done, about 2 minutes per side. Drain on paper towels and serve immediately. Serves 6 to 8.