This is one of those posts that I don’t want to write anything ha ha ha. I am busy typing away and looking out at the sunset whilst contemplating a stroll outside. Keen on getting the last bit of sunshine, in an otherwise record warm week, I am just going to write the recipe. Yes I am lazy but I think I have earned it writing these few years.
180 g Butter
100 g Sugar
4 egg yolks
50 g sugar
4 egg whites
25 g corn starch
25 g custard powder
125 g Cake flour
3 g baking powder
2 g cinnamon
1 pinch lemon zest
Bon Appetit…..I am off for a stroll
Hello all, I am back at baking again. Over the past few weeks, I was contemplating to go back to school for professional ungrading. I had narrowed it down to 2 schools and am thinking of applying back. The dread of studying terrifies me as I embark on this new journey with the future filled with uncertainty. To counteract this fear, I find myself baking again to escape the decision he he.
I had some cream cheese and matcha left over from previous baking sessions thus decided to bake a japanese matcha cheesecake.
165 ml Milk
165 g Cream Cheese
40 g butter
4 piece egg yolks
36 g cake and pastry flour
14 g starch
4 g matcha
4 piece egg white
90 g sugar
This recipe is a good one as there is a pronounced matcha taste in the cake. It is light and smooth as it is a japanese cheesecake and is not too sweet. I found that I had overbeaten the egg whites resulting in it not being sponge all the way through but will remedy it for my next baking adventure. Hopefully there is some outcome of my decision to go back to school and move forward with that decision.
Hello!!!! Another overcast day in Vancouver hopefully this Easter long weekend is good. Since it is a rainy day, I decided to make another eclair recipe again. I have always been intrigued about praline eclairs as it seems to be in about every pastry book I have. I have always loved hedgehogs as they have the praline paste in them but not in eclairs. Being adventurous that I am I decided to try.
I fist made the choux paste then proceeded to make the pastry cream. In most recipes the pastry cream is similar except for the flavoring. In this case it was the gianduja. Once I made the pastry cream, I incorporated some gianduja I had freshly made. When the pastry cream had cooled I pipped it into the eclairs.
Hazelnut Praline Cream
500 ml milk
100 g sugar
40 g corn starch
1/2 piece vanilla
150 g hazelnut paste
Result: OMG eclair was delicious. It was bitting into a little piece of heaven. The soft eclair casing complimented the smooth hazelnut filling superbly. This recipe is certainly a keeper. For all the hazelnut praline lovers a praline eclair will hit the spot everytime.
Life is creeping back into Vancouver as spring is almost here. Everywhere I go, I can see flower buds, blooming flowers and chirping birdies. Vancouver is once again pretty in pink and white with all the cherry blossoms blooming.
I have been hanging out with friends again for coffee and dessert. Coffee and dessert is a popular culture in Vancouver as friends gather to socialize and mingle. On the weekend a couple of friends and I went to Nero Belgian Waffle Bar on Robson. They have amazing waffles. They serve the Liege and Brussels waffles with all sorts of combinations ranging from fruit to chocolate. Since I have a waffle maker, I decided to make use of it. Initially it was a bit intimidating as I was not sure how to use it but after making the Liege Waffles I was hooked. I began searching the net for recipes and found a perfect one from Chef Eddy Van Damm. His recipe was perfect.
To make the waffles,
1. Combine the sparkling water, milk, yeast, Vanilla bean paste, yolks sugar and salt.
2. Sift and add the flour and whisk until smooth.
3. Add the melted butter.
4. Whip the egg whites to medium firm peaks and fold into the milk mixture.
5. Cover and let rise will double about 40 minutes.
6. Use a well heated iron.
Recipe found here
3/4 Cup Sparking Water Room Temp
3/4 Cup +2 tsp Milk at 120F
2 Teasp. Dried Yest
1 Teasp. Vanilla Bean Paste
2 Large Eggs
1 Tablesp. Sugar (I used vanilla sugar)
2 Cups Pastry or All Purpose Flour
6 Tablesp. Butter
3 Table Mandarine Napoleon Liguor (Optional)
Result: Very Tasty. The batter was light and fluffy. A dusting of icing sugar is sufficient or pair it with fruit.
1 cup whole milk
2 1/4 tsp yeast
1/2 cup sugar
1/3 cup unsalted butter
2 eggs room temp
1 tsp salt
4 cups flour
6 oz pearl sugar
I am back at making sweets again but I am also considering posting some savories on the blog as well. What is the reason you might ask? Well for one I don’t want to pass on an impression that sweets are my only diet. Nonetheless when I started this blog I began with the quest to master my baking and photography skills. Well needless to say, I think that I have come a long way in baking. My photography has improved as well as a few of my posts have graced the blogging community thankfully. Thus I am at an crossroads do I make more sweets? I really like baking and the creativity of it. When baking I am immersed in the world of flavours and colours and each creation is like peeling back a peel of onion revealing a bit more about the masterpiece. Each creation is on a journey with me through the years. I am grateful my blog has reached numerous parts of the world and the blogging community. Perhaps another blogging site for savories. Thank You All!!!!
Now to the main topic, I have been flipping through recipe books again. As I am Asian, I decided to make something with Asian influence or befitting the Asian palate. I bought a book titled Top Patissiers in Hong Kong. It is a pretty good book and the recipes are translated into english. Amongst those recipes I found a couple that I would like to try. The first project that I wanted to try is the Citron and Raspberry Mousse Cheesecake. Well… I am actually combining to recipes from two different HK chefs, nonetheless the flavours are same to the orginal recipe. The two chefs that inspired me was Titan Tsang and Tong Wong. What is so unique about this recipe is that it uses a lemon/lime curd to make the cheesecake.
To start off, I first made the dacquoise.
I then made the raspberry mousse
-measure the raspbery puree, sugar, cream cheese, whipped cream and gelatin
-soak the gelatin and warm up the puree
-add the sugar and gelatin in the puree
-mix the puree into the cream cheese
-fold in the whipped cream
To partially assemble, place the dacquoise disk into the bottom of the pan and pour in the mousse and set in the fridge.
The lemon curd mousse came next for the cheesecake.
-To make this curd, I measured the lemon and lime juice, sugar and eggs.
– boil the lemon juice and lime juice, take out heat, and mixed it on to the eggs and sugar.
-place back on heat and co cook to 85C stirring constantly and add the gelatin.
-Remove from heat and cool
-Mix the mixture with the cream cheese and fold in the whipped cream
-Pour on top of the raspberry layer
180 g egg White
90 g sugar
160 g ground Amond (toasted)
125 g icing sugar
30 g cake flour
20 g lemon zest
Citron Cheese Mousse
160 ml lemon juice
20 ml lime juice
40 g egg yolk
150 g sugar
300 g cream cheese
300 ml whipping cream
5 sheets of gelatin
Raspberry Cheese Mousse
100 g Raspberry Puree
50 g Sugar
150 g Cream Cheese
150 g Whipping Cream
6 g Gelatin
Result: This is a pretty cake as the pink raspberry mousse offsets the white lemon curd mousse. The cake has a pronounced flavor in lemon. Very tangy and perfect for lemon lovers.
Hello again to all my readers. Its been a while that I wrote anything about Chinese cuisine.much less something savory. Our family is making them tonight so I thought to they would be a welcomed addition for the Chinese Cuisine Lovers. What is so special about this dish is the aroma that it produces when sauteed. Wonderfully crispy on the edges yet soft and flavorful in the centre, it is a classic to make.
To make these beauties first make sure green peppers are readily available. Ohhh….I don’t know you could use any other colour but my family has historically used green all along. Wash them and split them in half. Next obtain some dace (fish paste) available at most chinese grocery stores. In this case it was T&T Supermarket. Season the dace paste with salt, pepper and chinese sausage and cornstarch. Mix the paste until all ingredients are combined.
To assemble them, arrange the peppers and smooth in cornstarch in the stomachs of the bell peppers. The cornstarch serves as an adhesive to the paste one is then going to add in the cavity of the bell pepper. Once all the bell peppers are stuffed, it is time for cooking.
In a medium frying pan, place the peppers bottom downwards to pan fry the dace paste in the cavities of the bell peppers.
Sautee until golden brown. You will smell the aroma of the dace and peppers when done.
Once they are golden brown, it is time to make the sauce that goes on top of the stuffed bell peppers. Mix together soy sauce, sugar, pepper, salt, cornstarch, oyster sauce and water. Simmer till thickened and pour over the sauteed stuff bell peppers.
Stuffed Bell Peppers
Green Bell Peppers
Dried Shrimp (optional)
Restults: Mmmmmmmmm….nothing beats the wonderful aroma of fresh pan fried bell peppers with dace paste. The chinese sausage certainly added more flavour to the dace paste and brought it up a notch. It is a family favorite that has spanned years thus from our family to yours, Bon Appetit!!!