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

 

Hōjicha (ほうじ茶) Jelly Topped with Cheese Milk Foam 焙煎茶芝士奶蓋啫喱

I can't believe that my last food recipe blog was written in November last year! It is nearly 9 months! Crazy schedule and busy at work. I did make a few new dessert during this period, but I feel I will need to put down this dessert's recipe ASAP. I love drinking Milk Foam Bubble Tea. And I especially like to have Hojicha milk tea. Unfortunately it is hard to find a good place serving good Hojicha. I preferred buying tea leaves or tea bag and make the tea on my own. And I think it should tast good when it became a jelly dessert. Therefore, I search for two recipes to make this dessert. One is Hojicha Jelly recipe and the other is Cream Cheese Milk Foam recipe. I modified the recipe a bit based on my own sweetness preferences.

Hojicha ほうじ茶- Roasted green tea

Hojicha Jelly Recipe: Adapted from alldayieat.com website

Ingredients:

(Serve 8 people)

1.5 packet gelatin dissolved in 1-2 tablespoons

4 cups hojicha brewed (around 6 teaspoon of tea leaves brewed in 1.25L of water)   

5 Tbsp sugar

Instructions:

1. Dissolve gelatin in 4-5 tablespoons of room temperature water in a heat proof bowl and stand for 3 minutes.
2. Melt gelatin in microwave for 1 minutes. Set aside
3. Brew 5 cups of hojicha tea with 6 teaspoon tea leaves.
4. Mix in sugar and hot tea with the gelatin and mix them to dissolve completely.
5. Pour into heat proof containers and allow to set at least 3 hours.

Cheese Milk Foam topping (Recipe adapted by: Cheese Tea Recipe Inspired by HEYTEA! 芝士奶盖茶喜茶秘方

Ingredients 

200ml UHT Whipping Cream

250g of Cream Cheese (any brand would do)

100ml Fresh Milk (Full Cream or whole milk)

1tsp of Salt (preferably sea salt)

100g of Sugar

Instructions– Cheese

1. Have all the Cheese ingredient well measured.
2. Make sure all the cheese and dairy are chilled
3. Prepare a clean and dry round whisking bowl.
4. Add the Cream Cheese, Cream Cheese powder and milk into the bowl and beat.
5. Make sure to dissolve all the cheese properly.
6. Then add UHT Whip Cream, sugar and salt and beat on low speed.
7. Beat until all the sugar and salt have dissolved.
8. Then check consistency and beat to medium peak.
9. Covered with cling wrap and keep chilled.

Serving

Scoop the cheese barter on top of the Hōjicha Jelly. This is just like Hojicha tea with cheese foam bubble tea in Jelly Dessert Form.

Cell Phone Theme Fondant Birthday Cake

This year's February is my younger daughter's 12th birthday. I am so happy that she still want me to make her a birthday day. She asked for a phone theme birthday fondant cake. It is easy to make as there are Pre-printed sugar icing paper for sale on website/ebay. I purchased an iPhone theme sugar icing paper and also phone app icon sugar icing paper for her cake. I just need to bake a basic cake and apply those sugar icing paper on top.