What Do I Want You To Know Before You Read My Recipes?

When I cook, I don’t always follow the recipes. Well, maybe the first time I will. Then after that I will adjust the cooking to how I want it to be. I always tell my friends cook however they want, after all they’re the ones eating the food. Here I am showing you the most frequently used spices/sauces for my cooking. Also the measuring cups and spoons.

Come visit my instagram to see my day to day cooking: Jennychenlovescooking

1 cup =240ml

1 tbsp =15ml

1teasp =5ml

我做飯時不一定照搬食譜。好吧,也許第一次会。之後,我會按我想要的調整。我總是告訴我的朋友們做飯要按你的喜好对烹煮方式和食材食进行調整,畢竟要吃的人是你自己。我這裡顯示的是我最常使用的调味料/醬料。此外还有我用的杯子和勺子。
1 杯 = 240 毫升
1 湯匙 = 15 毫升
1茶勺 = 5 毫升
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Taro Crepe Cake/芋頭千層

Preparation:
The day before making and assembling the cake, make the Crepe Batter (see recipes below); refrigerate.

Crepe Batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups all-purpose  flour
7 tablespoons granulated sugar
Pinch salt
In a small pan, melt the butter until lightly browned; remove from heat and set aside.
In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly.
In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight.

Taro fillings:

200g cooked Taro (steam over water until fork tender)

5Tbsp sugar

2tbsp cold water

Heavy cream 2 cups

Add first 3 ingredients together in a food processor and mix until taro is smooth.

Add the taro mixture and heavy cream in a big bowl and mix with an electronic hand mixer until soft peak. keep in refrigerator.

Directions:

Remove the prepared Crepe Batter from the refrigerator and bring to room temperature:

Using a nonstick pan over medium heat. Evenly distribute approximately ¼ cup of batter; swirl to cover the surface of the pan. Cook approximately 40 seconds or just until the bottom of the crepe becomes lightly browned. Using your clean fingers, gently and carefully flip the crepe over and Cook on the other side for 20 more seconds. Remove the cooked crepe onto a prepared baking sheet or a big plate.
Repeat this process until you have at least 20 perfect crepes. NOTE: You might need to prepare a few practice crepes in the beginning.

Remove the prepared taro Filling from the refrigerator:

Assembly of 20-Layer Crepe Cake:
Place one (1) prepared crepe on a large cake plate.
With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream mixture .
Cover with another dry crepe and repeat covering with the taro fillings until you have reached 20 layers.
The 20th crepe will be the last or top layer.

Refrigerate the cake for a minimum of 2 hours. Allow to stand at room temperature for 15 to 30 minutes before serving. Dust with powdered (confectioners’ sugar).

Tips:

If you want to decorate the cake with more taro, you can use another 200g of cooked taro, 3tbsps condensed milk, 1tbsp water and process in a food process until smooth, then add 1/3 cup heavy cream and mix until smooth. It would be prettier if I had used strawberry to decorate the cake, but I used whatever I had on hand.

The batter is good for 20-23 7” crepes.

準備:
製作蛋糕前一天做千层蛋糕糊冷藏起來。

千层蛋糕糊:
6 湯匙黃油
3 杯牛奶
6 個雞蛋
1 1/2 杯低筋小麦粉
7 大湯匙砂糖
鹽少许

在一小平底鍋,融化黃油直到淺金黃色 ;關火,待用。
在一個小的平底鍋,热牛奶直到有蒸汽 稍微晾涼。
在一個大碗里,用電動攪拌機低速攪拌雞蛋、 麵粉、 糖和鹽。慢慢加入熱牛奶和黃油。把麵糊倒入密封的容器,放冰箱冷藏幾個小時或过夜。

芋泥餡:

200克煮熟的芋頭(在水上蒸熟)

5湯匙糖

2湯匙冷水

重奶油2杯

在食品加工機中加入前3種配料,混合至芋頭光滑。

將芋頭混合物和重奶油加入一個大碗中,用手動攪拌機混合,直到中度發泡( 不要打的太乾)冷藏。


從冰箱取出準備的千层蛋糕糊 至室內溫度:


烤盤上铺一層保鮮膜
不粘鍋中火。在锅内均勻分佈大約 ¼ 杯麵糊 ;渦流,以覆蓋锅底。第一面40秒左右或直到底部千层蛋糕皮成為淺金黃色。使用乾淨的手指,輕輕地翻开千层蛋糕皮翻转到另一邊继续煎20 秒鐘。放到準備好的烤盤上。 重複此過程,直到你有 20 张完美的薄餅。注:刚开始时您可能需要做幾张练练手。(放涼了才可以繼續)

20 層的千层蛋糕:
大蛋糕板上放置一张 千层蛋糕皮。
用小鏟或蛋糕刀,完全覆蓋一層薄薄的奶油混合物
用另一张千层蛋糕皮覆蓋並重複这个过程,直到達到 20 層。

冷藏至少 2 小時。放在室溫 15 至 20 分鐘。當準備食用时撒上糖粉。

如果你像我一樣喜歡吃芋泥的話還可以在蛋糕上多一點芋泥裝飾。 200克蒸熟的芋頭,3湯匙的煉奶,1湯匙的水放攪拌機攪拌到滑溜無顆粒再加入1/3 杯的重奶油伴到順滑,放入裱花袋裏擠點花在蛋糕上面再加點水果裝飾一下就很漂亮了。

這裏的麵糊可以做20-23 片7‘’ 的皮。

Chinese Sour Cabbage/酸白菜

I love Chinese sour cabbage so much, but it is not always easy to find it from supermarkets. sometimes when I am lucky to find one they don’t taste quit right to me. So I started searching online for recipes. This one is easy and the result is so good. Only 3 basic ingredients: cabbage, cold water, and salt.

Quarter the cabbage, if it is dirty outside then clean it with running water. Add 2% salt (2% the weight of the vegetable), sprinkle over the cabbage. Let it marinate for 1-2 hours, water will come out of the cabbage so the vegetable will become soft.

Use a glass container with lid ( I don’t have one, so I used a big china mixing bowl), add the cabbage to the glass container or bowl, make sure add the water from the vegetable back to the container too.

If the water is not covering the cabbage, then add more water to it. Make sure add 2% of salt again to the water(2% the weight of the water). Get a big stone to press down the vegetable and leave it on top of the vegetable to make sure the vegetable is totally under the water ( again I don’t have a stone at home either, so I use a clear plastic bag to hold enough water in it to substitute it). Seal the container with the lid and leave it for 2-3 weeks in room temperature( I seal mine with plastic wrap). Depend on the temperature, the time will vary, I did it for 2 weeks and it was sour enough for me.

When it is sour enough for you, take it out of the water and squeeze the excess sour juice then put it in a zip lock bag and freeze it.

Pork Jerky/肉脯

Chinese New Year is coming, so I made this pork Jerky today for the holiday.

Ground pork 1150 g (lean pork preferred)

Oyster sauce 2 tbsps

Light soy sauce 2 tbsps

Dark soy sauce 1 tbsp

Cooking wine 2 tbsps

Sugar 100 g

Fish sauce 2 tbsps

Five spice powder 1tsp

White pepper powder 1/2 tsp

Red yeast rice powder 1tbsp (optional for color)

Direction:

Mix all the ingredients together and mix in one direction for 3,4 minutes or until meat is very sticky.

Refrigerate for at least 1 hour ( I did over night).

Preheat oven to 350F.

Get a piece of parchment paper the size of cooking sheet, add 1/5 of the meat to the center of the paper and use a spatula to spread it a little bit, then add a piece of plastic wrap or another piece of parchment paper over the meat. Use a rolling pin to roll the meat thinner over the paper to the size of the baking sheet.

Remove the plastic wrap or parchment paper from the top of the meat, and move the meat to a baking sheet.

Bake it in the preheated oven for 12 minutes, take it out and brush a layer of honey on the top. Go back into the oven and continue to bake another 5 minutes. (if you see broth now make sure to empty it from the baking sheet)

After 5 minutes, take it out again and flip the pork jerky to the other side and brush with a layer of honey too, also sprinkle some sesame seeds all over it. Go back to the oven for the last 5 minutes.

Take the pork jerky out and let it cool down, cut the irregular edges off, then cut them into any shape you want.

中國新年快到了,所以我今天做了這個豬肉脯。

豬肉碎 1150 g (偏瘦的豬肉)

蠔油 2 湯匙

生抽 2 湯匙

老抽 1 湯匙

料酒 2 湯匙

糖 100 克

魚露 2 湯匙

五香粉 1茶匙

白胡椒粉 1/2茶匙

紅曲米粉 1湯匙 (可不要,加顏色的)

做法:

將所有材料混合在一起,向一個方向混合攪拌3,4分鐘,或直到肉非常有粘性。

冷藏至少1小時(我冷藏過夜)。

將烤箱預熱至350華氏度。

拿一張和烤盤一樣大小的羊皮紙,將1/5的肉舀到紙的中央,然後用鏟子鋪開一點,在肉上加一塊塑料薄膜或另外一張羊皮紙。使用擀麵杖將肉擀開變薄到烤盤大小。

把蓋在肉上面的薄膜或者羊皮紙拿掉, 把肉移到烤盤上。

在預熱烤箱中烘烤12分鐘,拿出來,刷上一層蜂蜜。回到烤箱繼續烤5分鐘。(如果你現在看到湯汁, 要記得倒掉)

5分鐘后,再把它拿出來,把豬肉乾反轉到另一面,也刷一層蜂蜜,再撒上一些芝麻。放回烤箱烤最後5分鐘。

把豬肉乾拿出來,讓它冷卻,切掉不規則的邊緣,然後切成任何你想要的形狀。

Pork Meat Balls/貢丸

Grounded Pork 650 g

Corn starch 45 g

Salt 10 g

Fish sauce 1 tbsp

Baking powder 1tsp

white pepper 1/2 tsp

Water 180ml

Direction:

Add everything to a stand mixer bowl and mix everything with speed 4 for 15 minutes.

Bring some water to warm ( not hot or boil) and turn the heat to the lowest.

Do as below then use a spoon to scope out the meat balls to the warm water.

Don’t let the water become boil, only slowly simmer for about 15 minutes. I made about 30 meat balls.

Take the meat balls out of the water and let them cool down.

You can bring the water to boil and cook the meat balls in it now, but I find them taste much better after you refrigerate them for a couple of hours. They will become more elastic and more flavorful.

Roasted Duck/烤鴨

A whole duck 4 pounds

Marinate sauce:

1/2 piece preserved tofu

1/2 tsp five spice powder

1/2 tsp ginger powder

1/2 tsp Chinese prickly ash powder

1/2 tsp salt

1tbsp hoisin sauce

1tbsp brown sugar

1 tbsp oyster sauce

2tbsps vodka

Crispy water:

2 cups water

1/2 tsp baking soda

2 tbsps Maltose

2tbsps rice vinegar

Skin paste:

All purpose flour 8g

Rice flour 5g

Corn starch 5g

Baking soda 1g

1 egg white

water 10g

Mix above 3 different ingredients separately.

Pour all the marinate sauce into duck’s cave and make sure use your hand to evenly spread inside the duck. Use a bamboo stick to seal the open.

Bring 2 quarts water to boil, then use a big spoon to pour the boiling water all over the duck for 30 seconds.

Rinse the duck with cold water for 30 seconds.

Bring the crispy water to boil then use a big spoon again to pour it all over the duck for another 30 seconds.

Hang the duck and let dry for 4 hours with a fan on ( it is winter now, so I hang it outside)

Brush the skin paste all over the duck and let dry then repeat it one more time.

Brush some oil all over the duck before you put it inside the preheat 380F oven.

Roast it with breast side up for 30 minutes then turn the duck and roast for another 30 minutes. Turn the duck one more time with breast up for another 20 to 30 minutes or until the thickest part of meat’s temperature reaches 165F.

Let the duck rest for 15 minutes before you cut it.

一整隻鴨子 4 磅

醃醬:

1/2 塊腐乳

1/2茶匙五香粉

1/2茶匙薑粉

1/2茶匙花椒粉

1/2茶匙鹽

1湯匙 海鮮醬

1湯匙 紅糖

1 湯匙蠔油

2湯匙 伏特加

脆皮水:

2 杯水

1/2茶匙小蘇打

2 湯匙麥芽糖

2湯匙 米醋

粉漿:

中筋麵粉 8g

米粉 5g

玉米澱粉 5g

泡打粉 1g

1 個蛋清

水 10g

分開混合以上3種不同的材料 在碗裏。

將所有的腌醬倒入鴨子的身體裏面,用手均勻地塗抹在鴨體內。用竹簽封口。

把2誇脫水煮沸,然後用大勺子把開水潑在鴨子身上30秒。

用冷水沖鴨子30秒。

把脆皮水煮沸,然後再用大勺子潑在鴨子身上30秒。

掛起鴨子,開風扇風乾4 小時 (現在是冬天, 所以我掛在外面)

刷粉漿在鴨子身上,風乾15分鐘,然後再刷一次。

預熱 烤箱380F,在鴨子上刷一層油然後放入烤箱。

鴨子胸向上烤30分鐘,然後轉動鴨子胸朝下,再烤30分鐘。再轉動一次鴨子胸朝上再烤20到30分鐘,或者直到肉的最厚部分溫度達到165華氏度。

讓鴨子休息15分鐘,然後再切它。

Lotus Leaf Shape Steam Buns/荷葉包

All purpose flour 200 g

Water 110 g

Instant dry yeast 2 g

Sugar 15 g

Oil 10 g

Pour everything together in a big bowl and use chopsticks to mix until you don’t see any liquid. Knead the mixture until everything comes together. Leave it inside the bowl and cover with a damp cloth.

15 minutes later, take the dough out and knead for 10 minutes until the surface is smooth, leave it in the bowl again and cover with the damp cloth for about 1.5 hours to 2 hours until twice in size (depend on the temperature).

Take the dough out and roll it to a long roll and cut it evenly to 6 pieces.

Take one piece out and knead it about 10 times, then roll it into a round ball. Then do the same for the rest of them.

Take the first ball out, use a rolling pin to roll it out to a oval shape, brush/spread some oil on it then fold it over.

Use a cake scraper to lightly cut some liners on the top then use a chopstick to fold the edges a little to make it look like leaf.

Use a damp cloth to cover them up and let rest for 30 minutes.

Bring some water to boil then steam the buns over the water in a bamboo steamer for 15 minutes.

After 15 minutes turn the heat off then leave them in the steamer for 5 minutes. ( don’t take the lid off right after you turn the heat off)

中筋麵粉 200 g

水 110 g

快速發酵酵母 2 g

糖 15 g

油 10 g

把所有東西都倒在一個大碗裡,用筷子混合,直到你看不到任何液體。揉捏混合到成團。把它留在碗裏用濕布蓋住。

15分鐘后,將麵糰拿出來揉10分鐘,直到表面光滑,再次放在碗中,用濕布蓋住約1.5小時至2小時,直到兩倍大小(取決於溫度)。

把麵團拿出來,卷成一條長卷,均勻地切成6份。

拿出一塊,揉10次,然後滾成一個圓球。然後 其他的也照做。

拿出第一個球,用擀麵杖擀出一個橢圓形,刷/噴一些油,然後對摺起來。

使用蛋糕刮刀輕輕的在面上刻幾條綫,然後用筷子推一下邊緣,使它看起來像葉子。

用濕布蓋住它們,二次發酵30分鐘。

燒開一些水,然後將荷葉包放入竹蒸籠隔水蒸15分鐘。

15 分鐘后關火,然後將它們留在蒸籠中 5 分鐘。(記住不要馬上開蓋)

Bread/麵包

汤种:

高筋面粉40g

水 200g

主面团:

汤种 约170g

高筋面粉 360g

中筋面粉 120g

牛奶 约140g

即发干酵母 8g

糖 50g

盐 8g

鸡蛋液 30g

无盐黄油 60g 室溫軟化

点缀: 全蛋液 少许

烤制:180°C/350°F烤20-23分钟

將做湯種的材料放在一個小鍋中攪拌好后開火煮成漿糊狀離火。裝在一個小碗中放冰箱冰起來至少2個小時。

將主麵糰的材料除了黃油以外都放入厨師機裏開3檔攪拌,攪拌15分鐘。

加入黃油繼續攪拌15分鐘。(攪拌過程中要注意麵糰的溫度不可以超過28C度,如果溫度高了要放冰箱10分鐘讓它降溫后再攪拌)

這時侯拉一點麵糰出來拉開看看有沒有基本的膜出來。這個麵包不需要拉出很薄的膜。

如果還沒有膜大概再攪拌個5分鐘左右就可以了。

整形放入玻璃或普通烤盤裏,二次發酵45-60分鐘左右或者到2倍大。

在麵包表面刷一層蛋液,撒點芝麻就可以放入預熱好的烤箱烤20-23分鐘。

Tangzhong:

Bread flour 40g

Water 200g

Main dough:

Tangzhong about 170g

Bread flour 360g

All purpose flour 120g

Milk about 140g

Instant dry yeast 8g

Sugar 50g

Salt 8g

Egg 30g

Unsalted butter 60g room temperature softened

A little bit of whole egg as egg wash

Bake: Bake for 20-23 minutes at 180C/350F

Stir the tangzhong ingredients in a small saucepan and cook to a paste like form. Refrigerate for at least 2 hours.

Put all the main dough ingredients except butter in a stand mixer and stir for 15 minutes with speed 3.

Add the butter and continue mixing for 15 minutes. (During the mixing, be aware that the temperature of the dough should not exceed 28C, if the temperature is high then refrigerate for 10 minutes to let it cool down before mixing again)

At this time take a little bit of dough out to see if you can pull a basic film out. This bread doesn’t need the dough to form a very thin film.

If there is no film formed yet continue to mix about another 5 minutes or so.

Roll some balls and Put in a glass or plain baking tray with a second fermentation of about 45- 60 minutes or twice the size.

Brush the egg wash over the dough and sprinkle some sesames on the top then bake for 20-23 minutes in the preheated oven.

Taiwan Style Pancake/台灣蛋餅

All purpose flour 300 g

Hot water 210 ML

Salt 2 pinches

Pork lard 1 tbsp

Scallion Optional

Heat up water to 65C degree

Add salt to the flour and mix, pour the hot water to the flour and use chopstick to mix them.

Knead the flour together to form a dough ( check the temperature before doing it, it can be hot)

Cover the dough with a damp cloth and let the dough rest for one hour.

Cut the dough into 4-6 even pieces.

Take one and roll it out to a thin pancake with a rolling pin, spread a little bit of pork lard over the surface of the pancake. You can add the thin sliced scallion now if you want it to have scallion flavor. ( I make one with Asian basil really good).

Please see below pictures on how to roll it up to make a pancake.

Add a tiny bit of oil in a non stick pan and pan fry the pancake until the color turns clear with a little bit of golden brown color on the surface.

You can eat the pancake just like that, or make a egg pancake by adding an egg to the pan, then add the cooked pancake to the wet egg and pan fry for 2 minutes. Or to be really fancy like to picture above, add cheese, vegetables, ham or anything else you would like to eat with it. Be creative!!!

麵粉 300 克

熱水 210 毫升

鹽 2小撮

豬油 1 湯匙

葱花(可不要)

將水加熱至65攝氏度

在麵粉中加入鹽並混合,將熱水倒入麵粉中,用筷子混合攪拌。

揉麵粉在一起成麵糰(做之前要檢查一下溫度,會很燙的)

用濕布蓋住麵糰,讓麵團發酵一小時。

把麵團切成4-6個均勻的小麵糰。

拿一個出來然後用擀麵杖擀出一個薄煎餅,凃上一點點豬油在煎餅的表面。如果您希望它有蔥味,現在可以加點蔥花。(我加羅勒做一個非常好吃) 。

請參閱下面的圖片,瞭解如何捲起它做成煎餅。

麵糰擀薄后在加了一點油的不沾鍋裏煎到透明帶點金黃就可以吃了。 就這麽吃也可以, 或者加個蛋。 打蛋倒進鍋裏,馬上拿已經煎好的餅放上去蛋煎熟了就可以吃了。 也可以像我上面圖片裏一樣加你自己喜歡吃的東西卷起來更好吃。