Chocolate Dipped Strawberry 士多啤梨點朱古力

 

Chop the Chocolate

Coarsely chop 4 ounces of semisweet chocolate, then wash and dry 1 pound of strawberries (about 20). (Make sure no excess water).

Melt the Chocolate

Place the chocolate in a glass bowl and microwave in 30-second intervals, stirring in between, until melted and smooth. (I use a chocolate melting and heating pot)

Dip the Strawberries

Holding a strawberry by the stem end, dip in the melted chocolate, letting the excess chocolate drip off. Repeat with the remaining berries.

Place on a Pan

Transfer the dipped strawberries onto a baking sheet lined with wax paper. As you set each berry down, slide it ½ inch to the side to prevent the formation of a chocolate “foot.”

Chill, Then Enjoy!

Refrigerate the strawberries until the chocolate is firm, at least 30 minutes. They will keep for up to 3 days, covered, in the refrigerator.

Recipe Source:  Real Simple

Red Velvet Camera Cake with Swiss Meringue Buttercream frosting 相機紅絨蛋糕

 

 

For the strawberry decoration, please refer to my Chocolate Dipped Strawberry Page.

1.5" Fondant Camera for decoration. And use icing to pipe the words on fondant film negative.

Red Velvet Cake Recipe:

Recipe sources: Divas Can Cook

Ingredients

• 2 cups all purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 2 Tablespoons unsweetened, cocoa powder
• 2 cups sugar
• 1 cup vegetable oil
• 2 eggs
• 1 cup buttermilk
• 2 teaspoon of vanilla extract
• 1-2 oz. red food coloring
• 1 teaspoon of white distilled vinegar
• ½ cup of prepared plain hot coffee (don’t skip this ingredient)

Instructions

1. Preheat oven to 325.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
3. In a large bowl, combine the sugar and vegetable oil.
4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
5. Stir in the coffee and white vinegar.
6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
7. Generously grease and flour two round, 9 inch cake pans with shortening and flour.
8. Pour the batter evenly into each pan.
9. Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
10. Let cool on a cooling rack until the pans are warm to the touch.
11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
12. Remove the cakes from the pan and let them cool.
13. Frost the cake with cream cheese frosting when the cakes have cooled completely.

Notes
~TIPS~
Be sure to not overbake! Check the cake at 30 minutes as some ovens run really hot.
Cakes are really moist and you may need to refrigerate them to firm them up before stacking and frosting.
To bake cupcakes, bake for 18-20 minutes, checking at the 18 minute mark.

Swiss Meringue Buttercream 

Yield: Approximately 3 1/2 cups

Recipe Source: Bakers Royale

Ingredients:

• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, sliced and softened
• 1/4 teaspoon salt

Directions:

1. Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160 degrees F while whisking constantly. (Pic 1)
2. Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes. (Pic 2)
3. Add butter in one piece at a time, mixing to incorporate after each addition.(Pic 3) The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again.
4. Add salt and flavoring, mix to combine.

Cake Assembly:

Took 1/2 cup of buttercream and mix with 1 tbsp of cocoa powder for the middle layer buttercream.(Pic 4)

Spread the remaining buttercream on cake. (Pic 5) I use a spoon to create the buttercream pattern on the cake (Pic 6)

Thumbprints Cookies 拇指曲奇

During the last Christmas season, my friend Christine bought me a jar of Red Wine jelly from Christmas market as my birthday present. She said I can use it for my baking. I want to make something that I can share with her and other friends. Therefore, I made Thumbprints Cookies with assorted Jam and Jelly on it. And I can share with her and friends during our fellowship. 

Ingredients: 2 dozen cookies
1 cup all purpose flour
1/4 tsp salt
1/2 cup softened unsalted butter
1/3 cup sugar
1 egg yolk
1/2 tsp vailla extract
1/2 tsp almond extract
1/2 cup assorted fruit jams

Directions:

1. Preheat oven to 350F. Line several cookie sheets with parchment paper or use silicon mat.
2. In a small bowl, whisk together flour and salt
3. In a stand mixer (or hand mixer), cream butter and sugar at medium speed for several minutes until light and fluffy. Add egg yolk, vanilla, and almond extract, and mix until combined
4. Reduce speed to low and gradually incorporate the flour and salt, mixing only until just incorporated.
5. Roll the dough into 3/4 inch balls. Press your thumb into the center of each, making a depression large enough to fit 1 tsp of filling. Place the cookies on cookie sheets and bake for 10 minutes
6. Remove cookies from oven. Drop rounded teaspoonfuls of jam into the center of each cookie, then return cookies to the oven for 4-5 minutes, or until the edges begin to turn golden brown. Cool sheets on wire racks for 2 minutes before using a metal spatula to move cookies to wire racks to finish cooling.

I used Strawberry and apricot jam as well as Red Wine jelly to put on cookies.

Storage:
These cookies will keep for up to 3 weeks refrigerated in an airtight container, or frozen for up to 2 months.

Black Sesame roll 黑芝麻卷 (菲林)

Ingredients: 24pcs(17.5cmx8cm pan)
Ground black sesame powder 100g
sugar 100g
rice flour 100g
water chestnut flour 30g
water 500ml

Directions;

1. Bake black sesame powder at preheated oven at 180C  or fry it using a pan until you smell the  aroma of black sesame. Set it aside and cool down.
2.  Mix everything with 500ml water. Use a whisk or blend them well in a blender. (Pic 1-3)
3. Use square or rectangular pan. Oil the bottom of the pan.
4. Pour black sesame mixture to pan in thin layer (0.5cm). Steam 2-3 minutes until firm. (Pic 4)
5. Take it out and cool down for 3-5 minutes, roll it and then trim both end.(Pic 5)

Tips:

1. Make sure you stir the mixture before pouring into pan
2. Apply some oil into paper towel, then use oiled paper towel to apply oil to pan before steaming.
3. Use a toothpick to check if the sesame mixture is cooked or not. If it came out clean, then it is cooked.

材料Ingredients: 24 pcs(17.5cmx 8cm pan)

黑芝麻粉	100克
砂糖	100克
粘米粉	100克
馬碲粉	30克
清水	500ml

步驟Directions:

(1)    黑芝麻粉放入已預熱180度焗爐內焗至香味散出,沒有焗爐可以白鑊中小火炒香， 炒香後放涼備用，

(2)    將所有材料拌勻至完合溶解 (最好有攪拌機打3-5分鐘) (Pic 1-3)

(3)    糕盆塗油: **方形的容器最佳，因為可以捲起時厚薄一致。

(4)    倒約半杯芝麻漿 (0.5cm 厚), 大火蒸2-3分鐘至凝固 (Pic 4)

(5)    取出攤凍約3-5分鐘, 捲好後可將兩端切齊, 切件即可食用 (Pic 5)

小貼士:

(1)    每次傾入芝麻漿前必須將之調勻, 才倒進糕盤內

(2)    糕盆塗油的方法, 只須用廚房紙將油抹勻糕盆便可, 省時方便, 又可減少油份

(3)    蒸糕時要知道是否熟透, 可用牙籤插入糕中間, 若不沾着糕便已熟

Thai Mango Coconut Sticky Rice Dessert 泰式芒果黑白糯米飯

 

芒果椰汁糯米飯

( 4 人份 ) Serves 4

材料Ingredients：

• 白糯米 Glutinous rice 1 (杯)cup ( 用 250 ml 容量的量杯為準 )
• 黑糯米 Black glutinous rice 1(杯)cup
• 熟透的芒果 Ripe mango 2 (個)

      拌飯椰汁 (Coconut milk for cooking rice)

• 椰奶(Coconut Milk) 1 1/2 (杯) cup
• 糖 sugar1 (杯) cup
• 鹽 salt 半茶匙 1/2tsp

      椰奶漿 (Coconut cream sauce)

• 椰奶(Coconut Cream) 1 1/2 (杯) Cup
• 糖 sugar 2 (湯匙) Tbsp
• 鹽 salt 1/4 (茶匙) Tsp

做法 ：

1.  黑白糯米洗淨後用清水浸泡 4 小時 (pic 1)，瀝乾。黑糯米放入電飯煲煮。(Pic 2) 白糯米放在玻璃或不黏底的盤碟內，隔水蒸 35 - 45 分鐘 (Pic 3-4)。
2. 蒸飯期間，切芒果 (Pic 5)。把拌飯椰汁在小煲內煮溶備用。
3. 飯好後挑鬆，趁熱倒入一半拌飯椰汁(Pic 7)，與飯撈勻 (Pic 8)，隔水蒸15分鐘。另一半拌飯椰汁放在黑糯米電飯煲內再次煮。
4. 再用小煲把做椰奶漿的椰奶 (Coconut Cream)、糖和鹽煮溶
5. 用小碗盛飯，不要壓太實，好讓稍後淋上的椰漿能滲透入飯去；反扣在碟上，伴芒果上桌。

 Directions

1.  Wash black and white glutinous rice, then soak into water for at least four hours (Figure 1). Drained glutinous rice. Cook black  with rice cooker using normal cooking rice function (Picture 2). Place white glutinous rice (thin layer) onto cheesecloth and steam for 35 - 45 minutes (picture 3-4).
2. While cooking the rice, prepare Mango by cutting into chunks or cutting into thin slices and create a rose like mine (Pic 5). Boil coconut milk with sugar and salt with a small pot. Then set aside.
3.  After the rice is done, mix rice with 1/2 of the coconut milk mixture. Mix well and steam for another 15 minutes. Mix black glutinous rice with remaining 1/2 coconut milk and press the rice cooker and cook again.
4. While waiting for recooking the rice with coconut milk, let's prepare coconut cream sauce. Boil coconut cream with sugar and salt. Set aside.
5. After the rice is done, serve it with mango. Pour coconut cream sauce over the rice and mango. Served.

 

I place a cheesecloth onto the electric steamer. Place sticky rice in thin layer and then steam.

My friend gave me a very big mango. I cut into thin slices and make it as rose petals.

I bought coconut cream as coconut sauce because the texture is thicker. If you cannot find it, you can still use coconut milk. You might need to thicken it by adding corn starch when cooking it with sugar and salt.

 

Recipe adapted from:   http://www.ricebowltales.com/2012/05/mango-coconut-milk-sticky-rice.html

Puppy Paw Marshmallow 狗脚印棉花糖

 

 

Marshmallow (12)

White

Egg white 15g

Sugar 35g

Water 20ml

Corn syrup 1tsp

Gelatin 5g

Vanilla 1/8 tsp

Dark brown:

Egg white 15g

Sugar 30g

Corn syrup 1tsp

Water 20ml

Gelatin 5g

Cocoa powder 1tsp

 

(20-40g Corn starch for dusting)

Directions:

1.      Prepare gelatin (Pic 2)
2.      Dissolve gelatin in 15ml water

3.      Use small pot, boil 20ml water+sugar+corn syrup+vanilla. Until 120C (Pic 3 & 5)
4.      Whisk egg white in big bowl until peak (Pic 4)

5.    Pour syrup in stream into egg white. Keep whisking using blending until egg white become shiny (Pic 6)

6.      Dust silicon mat (Pic 7)
7.      Add dissolved gelatin to egg white mixture. Whisk until mixture become thick

8.      Put egg white mixture into piping bag. Pipe round shape on the silicon mat (Pic 8 & 9)

For Dark brown

Sieve in cocoa powder after step 7. Use spatula to mix well

Persimmon Pudding 柿子(富有柿)布丁

I made Persimmon Mousse before and this pudding is a bit different from that. If you want a smoother and creamy texture. You should go for Persimmon Mousse. But for healthier alternative, this pudding is less creamy but it is healthier. And it is much easier to do than the mousse. Mousse contains whipping cream, egg yolk and gelatine. And this pudding only contains persimmon, milk and sugar.

Ingredients: (12 puddings)
5 persimmons (Pic 1), puree  (about 550ml)
milk (550ml)
Sugar syrup (amount adjust to taste) 3 tbsp

(The ratio of persimmons and milk is 1:1 and sugar added adjust to taste)

Directions:
Pureed persimmons. (Pic 2)
Add sugar syrup and milk to persimmon purees.(Pic 3)
Blend to well mixed.
Pour into mold or jelly cup.(Pic 4)
Refrigerate for 3-4 hours.
Unmold or serve directly from jelly cup.

Chocolate Meringue Cookies 朱古力蛋白曲奇

It has been a long time since the last time I made cookies. After all the Christmas and New year celebration. I can finally have time to make something I want to make. This is a very easy recipe to make. It is so crispy on the outside and it will melt in your mouth next. So satisfied.

Serves: 24
Yield: 4 dozen small cookies.

Ingredients
3 large egg whites
¼ tsp cream of tartar
¼ tsp salt
1 cup sugar (I want lss sweet and I use 1/2 - 3/4 cup only)
3 tbsp unsweetened cocoa
3 tbsp semisweet miniature chocolate chips

Instructions

1. Preheat oven to 275F.
2. Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form.
3. Add sugar, 1 tbsp at a time, beating until stiff peaks form.(pic 1)
4. Sift cocoa over egg white mixture; fold in (pic 2). Fold in mini chips.(pic 3)
5. Cover a baking sheet with parchment paper; secure to baking sheet with masking tape if necessary. Drop batter by teaspoonfuls (they’re small!) onto prepared baking sheet. They can be very close together as they will not spread much with baking. (I use silicon mat and there is no need to tape). (Pic 4)
6. Bake at 275F for 45-55 minutes or until crisp and dry.
7. Cool on pan on a wire rack.
8. Repeat procedure with remaining batter, reusing parchment paper.

Store in an airtight container 

Japan Sushi and Canada theme Cake

This week I am helping my friend to make a farewell cake for her friend who is going to Japan soon. My friend wants me to create 2 places with something to represent each country. Sushi to represent Japan and some thing to represent Vancouver. Therefore I chose Science world and Inukchuk. 

Chao Zhou White Pepper Pork Stomach pickles soup 潮州胡椒豬肚排骨咸菜湯

My husband's grandfather was come from Chao Zhou. All his family love Chao Zhou food very much. This is a very easy soup to make. And it is especially good when weather is cold like now. If you like more spicy, you can add more white pepper to it. It is better to use whole crushed white pepper. It won't taste the same if you just use ground white pepper. It tastes different.

Ingredients:
Pork Stomach x 1
Chao Zhou Pickles: 1 bag (I use Shantou)
Pork ribs: 300g
Whole White Pepper: 1 tbsp
Water 10 cups

Directions:

1. Flip pork stomach to remove fat, use salt and starch (cornstarch) and rub evenly all over the stomach. Rinse and repeat the above steps three times. Put rinsed stomach in boiling water and boil for 3 minutes. Take it out and cut the remaining white fat on stomach, and then rinse under cold water 
2. Wash pickles and cut into pieces, soak in cold water for 30 mintues.
3. Rinse pork rib, put in boiling water and boil for 1 minute. Strain them and set aside.
4. Slightly crush the white pepper.
5. Boil 10 cups of water, pour in pork stomach, pork ribs and crushed white pepper. After the water reboil, turn heat to medium low and continue cook for 2 hours. 
6. Take pork stomach out and slice into pieces. Then put it back to soup,. add pickles, cook for another 10 minutes. Add salt according to taste. 

肚：1个
潮州咸菜：100克
排骨：300克
白胡椒粒：1汤匙
水：10碗

做法

1.翻转猪肚除去脂肪，用盐和淀粉（生粉）擦匀揉搓，用清水冲洗，如此重复3次，再汆水3分钟，捞起用刀切去残留的白色肥油，最后用冷水清洗干净；
2.咸菜洗净切片，用清水浸泡30分钟；
3.排骨洗净切块，汆水捞起；
4.白胡椒粒洗净，稍拍碎；
5.水煮沸，放入猪肚、排骨和白胡椒粒，大火煮开后转中小火煲两个小时。
6.取出猪肚切片，放回汤中，同时加入咸菜片，再煮10分钟，试味后下盐调味即成。