Japanese Fluffy Pancake (Soufflé Pancake) 日式梳乎厘班戟

Japanese Fluffy Pancake is my favourite dessert in all time. I had Fluffy pancakes in a few places in Hong Kong and Vancouver. I can say different restaurants have different pancakes texture. Some have cake-like texture and some are more airy. I like more airy one. In most cases, there is a wait for at least half an hour in store because this dessert cannot make ahead of time. It has to serve fresh. The cooking time will also need to to take around 15 minutes, but it worth the wait.

The cost of this dessert is extremely low, but it costs a lot more when you have it in store. It cannot pre-make or cannot make by machine. It is all about labour cost. So I decided to make it on my own. I used a few different kind of recipes before but this one turns out the best according to my preference. I will say you will need to try a few times to get the consistency of the texture. I use an electric skillet to make the pancakes and it turns out well.

Ingredients:
Egg yolk 2 Milk 10ml Yogurt 10ml (I substitute with Japanese Mayo) Cake flour 25g Baking powder (optional) 1g Egg White 2 Icing Sugar 20g
Lemon juice few drops (I substitute with 1 tsp Cream of Tartar)

Directions:

1. Separate Egg yolks and Egg whites. Keep egg white in fridge until use.

2. Add milk and yogurt(Mayo) to egg yolk. Beat and mix well, sift in Cake flour and mix well

3. Whisk egg white in separate bowl until foamy, add half the icing sugar and lemon juice (or I use cream of tartar), continue whisking, add the remaining half icing sugar and whick until hard peak form

4. Add 1/3 of the meringue to egg yolk mixture from Step (2). Use a egg whisker to stir gently. Add another 1/3 of the meringue to egg mixture and stir gently. Add the remaining meringue and stir well.

5. Pour the batter in a piping bag.

6. Coat heating pan with oil. Pipe the batter to pan in thick layer form. About 2-3 inches high.Add one Tbsp of water to the pan. Cover and cook in low temperature for 4 minutes.

7. Take off lid, flip it over, cover and cook for another 4-5 minutes.

Video and recipe adapted from: https://youtu.be/ou9zudMHw6A

楊枝甘露杯子 Mango Pomelo Sago Pudding Cup

4人份 serve 4

芒果 4pcs mango

西米 80g sago

椰漿 160ml coconut milk

淡奶 160 ml evaporated milk

水 160ml water

糖 45g sugar

柚 4pcs pomelo

1.西米加水蓋過浸10分鐘 (Soak Sago in water for 10 mins)

2.再用大火煮5分鐘(水要多一點才不會痴底) (Boil in boiling water for 5 mins)

3.關火後加蓋焗約十分鐘 直至中心都變為透明 (Turn off heat and let it covered and continue to cook for 10 mins until it became transparent)

4.放入冰水過冷河(會更爽口) 雪凍備用 (Pour cooked Sago to ice water bath and store in fridge)

5.水加入糖及椰漿煮滾 再加入淡奶 雪凍備用 (Heat coconut milk and sugar into boiling water, add evaporate milk until sugar dissolved). Store in fridge.

6.柚子四片起伕後挪成粒粒(用咩柚都可以 只是味道有點不同 這種帶少少酸味) (Cut pomelo and take out the pomelo meat)

7.芒果起肉切粒 分成兩分 (Cut Mango into cubes and divided intro 2 portions)

8.將一份芒果粒用攪拌機打成芒果汁 (Puree one portion of Mango cubes in blender)

9.芒果汁加入先前的椰奶,西米混合 (Add Mango puree to Step (5) coconut milk mixture)

10.雪凍後加入芒果粒及柚子肉 (Add pomelo and Mango before serving)

11.完成 (ready to serve)

Recipte source from: http://dimcookguide.com/mango-pomelo-sago/

Sugar Egg Puffs 沙翁 (蛋球)

Sugar Egg Puff is my childhood all time favorite dessert when having dim sum with family in Hong Kong. After I moved to Vancouver, I can still find some restaurants making Sugar Egg Puff during dim sum serving in early 90's or 2010's. Nowadays, I don't think restaurants offer this in their menu anymore. If they do, it doesn't taste authentic as those I had in my childhood. I decided to make it myself. I used Air Fry in my first attempt but the texture is not the same as what I am looking for. So I use my Optimum Points to redeem a mini deep fryer machine to deep fried my puffs. It is a total success!!! 

六個份量 (6 people's serving) ~20 pieces

Ingredients:

蛋 3psc egg

高筋麵粉 100g bread flour

水 150ml water

無鹽牛油 70g unsalted butter

糖 -60g sugar

Directions:

1. 水加入無鹽牛油煮滾 (In saucepan, add butter to water, then bring them to boil)

2. 再加入高筋麵粉 用慢火煮成糰 (Turn down the heat to low and add bread flour, keep stirring until it becomes a dough)

3 直到個底有一層薄薄的麵糰咁就可以以慢慢加蛋 (Add one egg at a time to the dough and mix well)

落完一隻混合好再加第二隻,一次話落晒會好難混合

4 準備定一鑊油 Preheat the oil (I use 350F in my deep fryer or low heat for tradition deep frying using saucepan)

用最少火力加熱

5 落一大湯匙咁左右的麵糰 落到去只有少少氣泡即是油溫ok,太熱燶晒會炸唔起, 炸到金黃色漲大幾倍之後就ok啦 (Scoop out ~1 Tbsp of batter and deep fried until it doubled or tripled the original size)

6. 再係表面粘上一層砂糖就食得(Pour sugar in ziplock bag, add the Puff into the bag and shake it until it is coated with sugar)

7. Stored it in dry place, do not cover it. Better to serve on the same day.

Recipe source: http://dimcookguide.com/sata-andagi/

Cheesecake (Mr.Cheesecake Recipe) with Mango Topping

During the COVID-19 pandemic, everyone of us has more time and opportunities to cook at home for our love ones. I, as usual, need to cook and now I need to cook more. Since that I spent most of my time cooking savoury food and have no time to make any dessert. We need social distancing since March 2019. We started our Stage 2 restart program in mid-May and we opened our house for small group gathering now. So it is time for me to start making some dessert for my guests. I found that Mr Cheesecake from Japan is quite popular now and I saw their Instagram photos, I like their soft creamy texture. I wish I can have a chance to taste it in future. I saw a video from Youtube showing how to bake this cheesecake step by step, so I learned from it. It turns out very good indeed. A bit sweet but I like the soft creamy texture and a hint of white chocolate taste. There are a few steps more than traditional cheesecake recipe, but it worths to try.

My friend gave me a box of Mango before the dinner gathering, I added some slices of Mango to the cake and it is delish.

Ingredients:
Cream Cheese 200g
Sugar 100g
Sour Cream 180g
Greek Yogurt 50g
Whipping cream 100g
White Chocolate 50g
Egg 2
Lemon Juice 9g
Vanilla 1/4 Pcs (I substitute with Vanilla extract (1/4tsp)
Corn flour 20g

Directions:
Preheat oven to 350F (180C)
1. Mix Cream Cheese and sugar in a bowl and heat over steaming water
2. In another bowl, use a spatula to mix sour cream and Greek yogurt
3. Add one egg at a time to step (2) mixture and whip with a hand blender. After mixing all the eggs in mixture, add lemon juice and corn flour to it. Mix well.
4. Heat whipping cream until seeing some vapour from the saucepan, turn in medium heat, add in white chocolate and stir until all white chocolate melts. Turn off heat and add vanilla extract.
5. Add mixture from step (4) to mixture from Step (1), mix with hand blender. 
6. Stir mixture from step (3) to mixture from Step (5) until smooth. Pour into cake pan using a sieve to make sure the battery has no lumps.
7. Place cake pan in deep baking pan fill with hot water (water bath)
8. Bake cake in over for 25 minutes in 350F(180C), then turn down heat to 300F (150C) continue to bake for another 20 mins.
9. Let cake cool down and put in fridge from at least 4 hours before serving.

Recipe source from: https://youtu.be/_4q_Rn7_JgQ