Today when I shopped at H-Mart. I found a box of soft shell crab for sell $39.99 per box. It has 6 crabs in a box. I originally want to deep fry them by using a electric deep fryer. But I want to try to use Air Fryer method first and it turns out not bad at all. I think I will also try traditional deep fryer next time.
For the bun, I purchased it from Freshco Freezer section. It comes with 10 per bag and each bag $5.xx. You just need to take out the bun and steam it for a few minutes. They are ready to serve!
Please view my YouTube demonstration on how to make Soft Shell Crab Bun with AirFryer!! Enjoy!
Last week when we had Bubble Tea at our friend's Boba Boy Kerrisdale store, I saw Castella Cheesecake is selling Basque Cheesecake (6") for $15. I like their cheese tart, and I think their cheesecake should be good too. And of course, it is not bad. I like the caramel taste from the burnt cake top. And cheesecake is creamy and moist. And then I think I can make a cheaper cake than Castella. And I have all the ingredients at home. So I decided to make my own. And my hubby and daughter love it and it is very easy to make.
This recipe is Airfryer method. I chose to use Airfryer is because the weather is hot in Vancouver to stay in kitchen with oven is on. Airfryer releases less heat than a traditional oven. And I am glad that to say my cost is no more than $6❤❤. Please watch the video below that I made for this recipe post!
Sound weird ehh?? Yes it is the first impression that I first tried the Salted Egg Yolk Ice Cream Bar recently. I will say it is similar to Ice-Cream with Salted Caramel. If you like sweet with a hint of savoury taste, you will love this dessert for sure. And if you love salted egg yolk, you will definitely need to try this.
This recipe is a no churn version. So don't worry if you don't have a ice-cream machine.
During COVID-19 social distancing stay home period, I cooked a lot of meals and I have no time and no mood to make any kind of desserts. After a long period of lockdown, I can finally loose myself up from cooking three meals a day. I can do some dine-in and order food from delivery. I guess many of you are making lots of different dishes and stuffs including making your own bubble tea. Yes, me too. I always have some uncooked boba tapioca pearls at home. I feel like I will have to make something using the boba. I found IG posts from bakeries that have Tea Cake with Boba on top for sale. But they are definitely expensive. I like to make something that I feel cheap and easy to make compare to those overcharged store bought one. I chose this receipt and modified it with using Boba Tapioca pearls instead of the almonds she used in the recipe. Here is the ingredients and video from the recipe that I chose to use:
50g 奶油芝士cream cheese (soften, leave it at room temperature before use)
50g 煉奶 condensed milk
3/4tsp 海鹽 sea salt
Topping
杏仁片 some almond flake (original recipe)
Boba Tapioca Pearl (my cake version)
Brown sugar syrup (my cake version)
Instructions (cake):
Preheat oven 150C/300F
1.將蛋黃+細砂糖用打蛋器攪拌均勻 Combine Egg and sugar and whisk
2.再依序將液體植物油,牛奶及香草酒加入攪拌均勻 Add Vegetable Oil, milk and vanilla extract to egg batter and mix well
3.再將過篩好的低筋麵粉分2次加入混合攪拌, 均勻成為無粉粒的麵糊 (攪拌過程儘量快速,避免麵粉產生筋性影響口感) Sift cake flour to Egg mixtures until smooth
4.蛋白先用打蛋器打出一些泡沫,然後加入檸檬汁及細砂糖(分2次加入), 打成尾端挺立的蛋白霜(乾性發泡) Whisk egg white and add lemon juice and sugar (divide in half and add in two times seperately)
5.舀1/3份量的蛋白霜混入蛋黃麵糊中用橡皮括刀延著盆邊翻轉以切拌的方式攪拌均勻 Add 1/3 of egg white into egg batter and fold in with spatula.
6.然後再將拌勻的麵糊倒入剩下的蛋白霜中混合均勻 Add the mixture to remaining egg white and mix well.
7.將攪拌好的麵糊倒入6吋模中 Pour batter into 6" cake pan
8.進爐前在桌上敲幾下敲出較大的氣泡,放入已經預熱到150度C的烤箱中烘烤35分鐘從烤箱中取出(用竹籤插入中心沒有沾粘就可以出爐,若有沾黏再烤2-3分鐘) Gently tap the pan on table to let air bubble out from batter before putting into the preheat 150C/300F oven. Bake 35 minutes.
9.出爐後馬上倒扣放涼 Cool cake by turning the pan upside down
10.密封室溫可以保存1-2天,冰箱冷藏約4-5天 It can be store in container for 1-2 days or 4-5 days in refrigerator.
Instructions (cheese foam):
1. Whisk together soften cream cheese and condensed milk
2. Add sea salt, milk and whipped cream to cream cheese mixture and whisk until it become thick
3. Store cream cheese mixture in fridge for at least 1 hour before use
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
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.
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
