Ingredients:
♪ cream cheese 250gm
♪ condensed milk 6tbsp
♪ saltcheese cracker 2pkt
♪ full cream milk 200ml
Friday, January 2, 2015
Castella
Ingredients
- 6 large eggs, at room temperature (very important!)
- 1 cup (218 g) sugar
- 1 cup + 2½ Tbsp (200 g) bread flour*
- 5 Tbsp. honey
- 2 ½ Tbsp. warm water
- 1 Tbsp. honey
- ½ Tbsp. warm water
You will need
- 2 1-lb loaf pans (8.50 x 4.50 x 2.75 inch / 22 x 11 x 7 cm)
Instructions
- Cut parchment paper to fit the baking pans (See the video for this process).
- Preheat oven to 320F (160C).
- Sift the bread flour with the sifter or a fine-meshed strainer twice. Holding the handle with one hand and tapping the strainer gently with the other, the flour will gradually sift through the strainer.
- Add 2 ½ Tbsp. warm water to honey and whisk well.
- Fit the mixer with the whisk attachment. Crack eggs into the bowl and vigorously whisk until combined and frothy.
- Add the sugar.
- Beat the eggs and sugar on high speed (Speed 10) for 5 minutes.** The volume of the beaten eggs will increase about 4 times. The texture will be thick and the color will be pale yellow. When you stop the mixer and lift the whisk attachment, the mixture should fall in ribbons.
- Add the honey mixture into the egg mixture and whisk on low speed (Speed 2) until combined, about 30 seconds.
- Add the bread flour at three separate times: add ⅓ of the bread flour and whisk on low speed (Speed 2) for 15 seconds, then add more flour and whisk for 15 seconds. Add the last remaining portion and whisk until just combined for about 1 minute. Do not overmix.
- Spray the loaf pans with oil and spread out evenly with pastry brush.
- Put the parchment paper in the pans and make sure the paper sticks to the pans. If not, add oil and spread out evenly with a brush.
- Pour the batter into the pans (about 80% full).
- Using a skewer, draw a zigzag line to remove the air bubbles in the batter.
- Level batter in each pan by holding pan 2-inches above counter dropping it flat onto counter. Do this several times to release air bubbles.
- Bake at 320F (160C) on middle rack of oven for 35 to 40 minutes* or until golden brown and a skewer inserted in the center comes out clean. I bake for 35 minutes and keep my oven door ajar for a few minutes then I take out the cake. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger.
- Mix the honey and warm water in a bowl and apply the honey mixture on top of the cake with a pastry brush.
- Place a sheet of plastic wrap on the counter top. Take out the cake from the pan to the plastic wrap, top facing down. Gently peel off parchment paper.
- Immediately wrap the cake with plastic wrap to keep the moisture and while it's hot store in the refrigerator overnight (at least 12 hours), keeping the top side facing down. This will help the cake have more fine and moist texture.
- To serve, slice off the sides of the cake with a sharp bread knife and cut into ¾ to 1 inch thick slices (you get 7-8 slices total). It's better if you bring the cake to room temperature before serving. To save for later, wrap individual pieces with plastic wrap and freeze up to a month or keep in fridge up to 5 days.
Thursday, January 1, 2015
Oyakodon
Prep time
Cook time
Total time
Author: Namiko Chen
Serves: 2
Ingredients
Instructions
- Slice the chicken diagonally and cut into 1" (2.5 cm) pieces (Use Sogigiri cutting technique)
- In a large frying pan, add mirin and sake and bring to a boil over medium high heat.
- Add dashi, soy sauce and sugar, and bring to a boil again.
- Add the onion in a single layer and place the chicken on top. Cover and bring to a boil.
- Skim off the scum and fat, and cook over medium heat for about 10 minutes.
- Slowly and evenly drizzle the beaten egg over the chicken and onion. Cook covered until the egg is done. Shake the pan occasionally so the egg and chicken don't stick to the pan.
- Add the mitsuba (or green onion) right before removing from the heat. Pour the chicken and egg on top of steamed rice and pour desired amount of sauce.
Maki Sushi
Ingredients:
♪ vinegared Japanese rice
♪ nori
♪ egg
♪ carrot
♪ cucumber
♪ shiitake mushroom
♪ crab meat stick
♪ meat floss
♪ pickled lettuce
♪ sesame seed
Wednesday, December 31, 2014
M&M Whole Grain Cookies
Ingredients:
♪ 220g butter
♪ 200g sugar
♪ 1/2tsp salt
♪ 2 eggs
♪ 1tbsp milk powder
♪ 300g flour
♪ 1/2 tsp baking powder
♪ 1/2tsp sodium bicarbonate
♪ 150g+ nestum
♪ m&m
1 mix butter, sugar and salt
2 add eggs
3 sift and add flour, baking powder, sodium bicarbonate and milk powder
4 add nestum and mix well to form dough
5 shape the dough into round and flat cookies
6 decorate with m&m
Steamed Pork
Ingredients
- 200g minced pork
- 2 shitake mushrooms ( soak in water till soft, chopped finely )
- 2 water chestnuts ( finely chopped )
- 1 thumb-size salted fish ( rinse, fried briefly and cut into small pieces )
- 1 teaspoon ginger ( grated )
- 1 teaspoon shredded ginger
- 1 teaspoon chopped spring onion ( garnish )
Seasonings:
- 1 – 2 teaspoon soy sauce
- 1 teaspoon cooking wine ( Hua Tiao Chiew )
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- Pinch of salt
- Dash of pepper
- 1 – 2 tablespoons water
- 1 teaspoon cornstarch
- 1 teaspoon garlic / shallot oil ( to drizzle on the top of meat before steaming )
Instructions
- Marinade the minced pork with the seasonings. Stir to incorporate well.
- Then add the water so that the meat absorbs more moisture and expands to a lighter texture.
- Then mix in the chopped mushrooms, water chestnuts, grated ginger and half the salted fish. Stir in circles to combine well, ( can use a pair of chopsticks ). The pork mixture should come together and slightly sticky and mushy paste.
- Spread and press the meat patty evenly into a heat proof plate using the back of a tablespoon. A thickness of 1 cm for the meat patty is ideal ( not too thick or thin ). Leave a small gap from the edge of the plate, as the meat patty will release its juices and seasonings as it steamed.
- Chill in the fridge for at least an hour or set aside. ( This is for the purpose of better texture and flavour ).
- Before steaming, sprinkle the remaining salted fish and shredded ginger on top of the meat patty. Then drizzle the top with garlic / shallot oil.
- Steam, covered over high heat about 10 minutes or until cook through. ( test by poking a fork through the patty to check if the meat has cooked through.
- Garnish with the chopped spring onions and serve immediately.
Tuesday, December 30, 2014
腊肠饭
将干香菇和腊肠备好，洗净
干香菇用温水泡发至心变软，然后和腊肠一起切成小粒备用
将香米洗净，用泡发香菇的水加入电饭锅内，用香菇水来煮饭，饭会更香卟
在煮饭的时候，我们将锅中加入油，爆炒泡发后的香菇丁
待香菇的气味弥漫后，再加入腊肠丁
继续翻炒至腊肠的油开始溢出，加入生抽，也可以加一点糖来调味
将炒好后的香菇粒和腊肠粒一起倒入电饭锅内，按下煮饭的键等电饭锅的煮饭按钮跳起来，如果时间充裕可以再按下一次，让饭饭的湿度降低一些
Subscribe to:
Posts (Atom)