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
