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.

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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Chinese Roasted Pork Buns/叉燒包

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汤种

100g 水

20g 高筋面粉

主面团

180g 高筋面粉

60g 中筋面粉

65g 汤种

25g 全蛋液

90g 牛奶

3g 速发酵母

30g 糖

3g 盐

25g 软化的无盐黄油

將湯種中的水和麵包粉混合在一小鍋中, 開中火煮。要不斷攪拌直到它變成稠糊狀,放涼。

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將除黃油以外的所有東西加入攪拌機中,以4檔的速度混合攪拌約7-8分鐘。

將黃油加入攪拌機,以相同的速度繼續混合20分鐘。

把麵糰拿出來揉成一個球,然後放在攪拌碗裡。用一塊塑膠薄膜包裹住,發酵一個小時或直到兩倍大小。

把麵團拿出來摁揉幾次,讓空氣排出來,把麵糰均勻切成6-8份。

將一些煮過的叉燒包裹在麵糰裡面並封口,然後用你的手將其捲成圓球形狀。

打開烤箱燈,將所有成品留在烤箱內二次發酵大約一小時。

在麵包表面掃一層蛋液,撒一點芝麻。

在預熱的烤箱(355F)內烘烤包子約23分鐘。

以下是做叉燒的連結:

https://caiqinchen.com/2014/10/29/328/

https://caiqinchen.com/2017/11/13/roast-pork-steam-buns-%e5%8f%89%e7%83%a7%e5%8c%85/

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Tangzhong

100g Water

20g Bread flour

Flour Main Dough

180g Bread Flour

60g All Purpose Flour

65g Tangzhong

25g Egg

90g Milk

3g Instant Yeast

30g Sugar

3g Salt

25g Unsalted Butter(Softened to Room Temperature)

Mix water and bread flour for Tangzhong in a small sauce pan and cook with medium heat. Stir constantly until it becomes thick paste like, turn the heat off, let cool.

Add everything for flour main dough except butter to the stand mixer and mix at speed 4 for about 7-8 minutes.

Add butter to the mixer and continue to mix at the same speed for 20 minutes.

Take the dough out and fold it into a ball then leave it inside the mixing bowl. Use a piece of plastic wrap the cover the bowl and leave it for one hour or until twice in size.

Take the dough out and knead for a few times to let the air out, cut the dough evenly to 6-8 pieces.

Wrap some roast pork inside and seal it, then use your hands to roll it to a round ball shape.

Turn the oven light on and leave all the finished products inside the oven for another hour.

Brush a little bit of egg wash on the buns, add a little bit of sesame seeds.

Bake the buns inside the preheated oven(355F) for about 23 minutes.

Here are the links for the roast pork and the roast pork for the buns:

https://caiqinchen.com/2014/10/29/328/

https://caiqinchen.com/2017/11/13/roast-pork-steam-buns-%e5%8f%89%e7%83%a7%e5%8c%85/

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Mixed Nut And Dried Fruit Bread/歐包

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配方:

面包粉 500 克

快速發酵酵母粉 半茶勺(1/2 tsp)

盐 1.5 茶勺(1.5 tsp)

水 420 毫升

核桃仁 100 克

蔓越莓30克

葡萄干 30 克

奇亞子 2湯匙

做法:

在麵粉中加入鹽和酵母攪拌均勻。

在麵粉中加入核桃、蔓越莓、葡萄乾和水攪拌均勻。

用塑料薄膜蓋住麵糰2-3小時第一次發酵。

將麵團移到冰箱裏 12 小時。

把麵糰從冰箱裡拿出來再發酵2-3個小時。

揉麵糰幾次讓空氣排出來,然後把它塑造成一個圓球狀。

用一片烘烤紙蓋住一個烤盤,把麵糰放在上面,用濕布蓋住麵糰,然後最後發酵1.5小時。

20分鐘前預熱烤箱至450F,在烤箱的最下層放入一個烤盤。

用鋒利的刀在麵團上面划一刀。

將麵團移入烤箱在第二層烘烤。

在底部的烤盤中加入一些水,烘烤30分鐘。

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Ingredients:

Bread flour 500g

Instant dry yeast 1/2 tsp

Salt 1.5 tsp

Water 420 ml

Roasted walnuts 100g

Dried Cranberry 30g

Raisin 30g

Chia seeds 2TBSPS

Add salt and yeast to the flour and mix well.

Add walnut, cranberry, raisin and water to the flour and mix well.

Cover the dough with a plastic wrap and leave it in the room for 2-3 hours for first fermentation.

Move the dough to the refrigerator for 12 hours.

Take the dough out of the refrigerator and leave it in the room for another 2-3 hours.

Knead the dough a few times to get the air out then shape it into a round ball.

Use a piece of parchment paper to cover a cookie pan and leave the dough on top of it, cover the dough with a damp cloth and leave it for 1.5 hours for the last fermentation.

Preheat the over to 450F 20 minutes before it is ready to put into the oven, add a roasting pan on the lowest level of the oven.

Use a sharp knife to cut cross the dough on the top.

Move the dough into the oven and bake on the second level.

Add some water to the roasting pan in the bottom and bake for 30 minutes.

Spicy Green Mustard/辣芥菜

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Mustard green 1 pound

Wash mustard green, and hang it over a hanger in a place that is Ventilated to dry for at least 8 hours or overnight until the vegetable is withered.

Add 1/3 to 1/2 tsp salt to the vegetable and knead it until it absorbs all the salt about 1-2 minutes. Leave it in the refrigerator for at least 3 hours.

Cut the vegetable. Add 2-3 tbsps Pork lard to a cooking pan, heat up the cooking pan really hot, add the vegetable to it and stir, add 1tsp sugar and 1/2 tsp Chicken powder and mix well.

If you want it to be very spicy, only cook for 10 seconds from the second you add the vegetable to the cooking pan; if you want it to be mild, cook it 5 more seconds. If you cook it more than 15 seconds, it won’t be spicy at all.

Transfer all the vegetable to a container then cover with a plastic wrap right away to prevent it from browning.

芥菜 1 磅

菜洗乾净,並掛在衣架上放通風的地方晾至少8小時或過夜,直到蔬菜枯萎。

在芥菜中加入1/3至1/2茶匙的鹽搓揉大約1-2分鐘到所有鹽都被吸收。將其放在冰箱中至少 3 小時。

把菜切細。加2-3湯匙豬油到鍋中,鍋加熱都非常熱的時候加入蔬菜和1茶匙糖和1/2茶匙雞粉,並混合好。

如果你想它非常辣,從倒入鍋中那刻起只煮10秒鈡;如果你想它是一點辣的多煮5秒鈡。如果你煮超過15秒,它就不會辣了。

將所有芥菜倒到碗中,然後用塑料薄膜蓋起來,以防止其變黃。

Rice Burger/米飯漢堡

Last week I wanted to eat hamburger but I didn’t have burger buns at home and didn’t feel like to go out and buy due to the COVID 19 outbreak. So I decided to make this rice burger.

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Here is how to make rice bun:

1 cup short grand rice

1 cup water

Wash the rice before add it and water to a rice cooker.

Here is the link to prepare the burger meat and everything else.

https://caiqinchen.com/2016/02/28/%e6%b1%89%e5%a0%a1%e5%8c%85hamburger/

when rice is ready, use a rice bun mold to make rice buns. I don’t have a rice mold at home so I get 1/3 of the rice I made to make a ball, make sure you fold them together really tight. then you press the ball down to the shape of burger bun. Make 2 of them.

In a non stick pan, spread a little bit of oil, pan fry the buns on each side until lightly golden brown. Serve when the buns are still warm.

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這裡是如何使米漢堡包:

1杯圓大米

1 杯水

先把米飯洗乾净后和水加到電飯煲裡煮熟。

這裡是準備漢堡肉和其他材料的連結。

https://caiqinchen.com/2016/02/28/%e6%b1%89%e5%a0%a1%e5%8c%85hamburger/

大米煮好后,用做米漢堡包的模具做漢堡包。我家裡沒有米模,所以我就用手來做,取1/3煮好的大米做成一個球,你要把它捏的很緊。然後你把球壓成漢堡麵包的樣子。製作2個。

在一個不粘的平底鍋中,噴上一點油,把米漢堡兩面都煎到淡金黃色。當米漢堡包仍然溫熱時就加入牛肉和其他食材馬上食用。

Chinese Bread/中式麵包

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Basic Dough:

Bread flour 300 g

All purpose flour 100 g

Sugar 50 g

Salt 2 g

Egg 1

Milk 100 g

Instant yeast 6 g

Warm water 100 g

Unsalted butter 30 g

Add everything except water and butter to a stand mixer, and turn the mixer on to speed 2 for a minute, add the water gradually when the machine is on.

Turn the speed to 4 after a minute, when everything comes together ( after about 3-4 minutes), add the soften butter.

Let the mixer working on speed 4 for about 15-20 minutes.

Get the hook off the bowl, cover the bowl with a piece of plastic wrap and leave it for about one hour or until it is twice in size.

Get the dough out of oven, knead it a little bit to get the air out. Cut the dough into even 10 -12 pieces.

基礎面團:

麵包粉 300 克

普通麵粉 100 克

糖 50 克

鹽 2 克

雞蛋 1個

牛奶 100 克

快速發酵酵母 6 克

溫水 100 克

無鹽黃油 30 克

將水和黃油以外的所有東西加到立式攪拌機中,並將攪拌機打開以 2檔 的速度攪拌,機器打開后逐漸加水。

當所有材料都混在一起時(大約3-4分鐘后),加入軟化的黃油。

以速度 4 繼續攪拌15-20 分鐘。

把鈎子從攪拌機上拿開,用一塊塑料薄膜蓋住碗發酵一個小時,或者直到它變成兩倍大。

把麵糰從烤箱裡拿出來放桌子上揉一下把空氣揉出來。將麵團切成10-12份。

Hot Dog Bun/熱狗麵包

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Take one piece of the dough and knead it with a rolling pin to a little shorter than the length of hot dog, wrap the hot dog with the dough and roll over. I happen to have some extra cheese at hand so I added the cheese too. Keep them in the oven with the light on and with a big bowl of hot water underneath the bowl of dough for another 45 minutes. Bake in preheat oven of 355F for about 20 to 23 minutes.

拿一塊麵糰,用擀麵杖擀一下,擀成比熱狗的長度短一點,用麵糰包住熱狗,然後包起來。我碰巧有一些額外的乳酪,所以我加了些乳酪包進去。

整好型后,繼續放烤箱裏然後在底下放一大盆的熱水發酵約45分鐘。 放預熱好355華氏度的烤箱烤大概20-23分鐘。

Red Bean Bun/紅豆包

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This one is a little extra work, but it is easy too.

Take a piece of dough and roll it into round sharp, add about 25 g of store bought red bean paste then wrap it up to a ball.

Put the ball on the counter and use your palm to press it down a little, then use a rolling pin to roll it into a oval sharp, get a sharp knife cut one side of the dough to thin strips ( don’t cut them through)

Flip the dough over and fold it twice to a roll as the pictures shown below. Get the two ends and stick them together.

Keep them in the oven with the light on and with a big bowl of hot water underneath the bowl of dough for another 45 minutes. Bake in preheat oven of 355F for about 20 to 23 minutes.

這個可能多一些工序,但它也很容易。

拿一塊麵團用擀麵杖擀成圓形,加入約25克店裏買的紅豆餡,然後把它包成一個球。

把球放在臺上,用手掌輕輕按一下,然後擀成橢圓形,用一把鋒利的刀在麵團的一面切細條(不要切斷)

麵團翻轉到另一面,並將其摺疊兩次成卷,如下圖所示。抓住兩端,把它們粘在一起。

整好型后,繼續放烤箱裏然後在底下放一大盆的熱水發酵約45分鐘。 放預熱好355華氏度的烤箱烤大概20-23分鐘。

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I also make some other flavors. They are all relatively easier.

還有其他的一些口味

Dried Pork Floss/肉鬆包

After the bread is out of oven and totally cool down, spread some mayonnaise on top of the bread and roll it over some dried pork floss.

加一些蛋黃醬在麵包上面,在肉鬆上粘一下。

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Mix Nuts/雜果包

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Bacon Cheese And Scallion/培根芝士香葱包

Cut some bacon into small pieces, add it alone with cheese, scallion and ketchup on top of the bread.

Keep them in the oven with the light on and with a big bowl of hot water underneath the bowl of dough for another 45 minutes. Bake in preheat oven of 355F for about 20 to 23 minutes.

培根切碎, 加培根,芝士和香葱在麵包上面再加一點番茄醬。

整好型后,繼續放烤箱裏然後在底下放一大盆的熱水發酵約45分鐘。 放預熱好355華氏度的烤箱烤大概20-23分鐘。

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Cake Roll/蛋糕卷

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I made this cake roll again, and because it is so beautiful I want to post the picture here. Below are the links for recipe.

https://caiqinchen.com/2017/11/02/3948/

https://caiqinchen.com/2015/06/14/rolled-grapefruit-cake%e8%9b%8b%e7%b3%95%e5%8d%b7/

最近做了這個蛋捲很好吃還很漂亮所以想貼出來。下面是做法:

https://caiqinchen.com/2017/11/02/3948/https://caiqinchen.com/2015/06/14/rolled-grapefruit-cake%e8%9b%8b%e7%b3%95%e5%8d%b7/

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Pearl Bubble Milk Tea/珍珠奶茶

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I wanted to make this pearl bubbles for such a long time, but I always thought it was too hard for me. It turns out if you have a good recipe, it is not that hard after all! Before this I had tried twice with someone else’s recipe, they both failed so I was afraid of trying until I saw this recipe.

Tapioca starch : water : dark brown sugar =2:1:0.5

With this ratio, you will never fail, it is so easy and you don’t even need scale.

Add brown sugar and water to a sauce pan and bring it to boil (make sure it is a big boil)

Add the sugar water to the starch and mix right away with a spoon, after water is absorb by the starch, use your hand to knead it( be careful it is HOT and Sticky) after you knead it for a little bit, it will come together. If it is too sticky, add a little more tapioca starch but not too much. Continue to knead it for 2 minutes.

Roll it into a long strip and cut it into a few even pieces, roll each one of them into longer, smaller strips, then cut them into small balls. Some people will stop here which is fine, but if you have the patient, roll each single one of them into round balls. (I know it is a lot of work)

Use a big cooking pan and bring 10 times as much water to boil, then add the pearl bubble to the boiling water, constantly stir so they won’t stick to the pan. when they all flow to the top of the water, turn the heat to medium low and cover the pan. Continue to  cook for 15-20 minutes. Turn the heat off with the cover on for 20-30 minutes( depends on the amount you make)

Get all the bubbles out of the hot water and pour them to a bowl of iced cold water. Rinse after 10 minutes.

In another cooking pan, add 1/3 cup water and 3tbsps dark brown sugar(I made about 1/2 cup of tapioca starch with 1/4 cup water’s bubbles, you have to adjust this syrup according to the amount of bubbles you make) and bring them to boil with medium low heat and constantly stir until it is thick and syrup like, add the pearl bubbles to the syrup and continue to stir for a minute.

Spoon some pearl bubbles to a glass, turn the glass so the syrup will stick on the inside of the glass. Add some milk or milk tea to the glass. There you have it!!!

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木薯粉 : 水 : 黑糖 = 2:1:0.5

有了這個比例你永遠都不會失敗,它很容易做,你甚至不需要秤。

將紅糖和水加入鍋裏煮沸(確保糖水是大開)

加糖水到木薯粉中用勺子攪拌,水被粉吸收后馬上用手揉(小心它很燙還很黏),你揉一下下他就團在一起了。如果太粘多加入一點木薯澱粉,但不要太多。繼續揉2分鐘。

把它捲成一條長條,切成幾塊等份,把每份都揉成更長、更細的條。然後切成小粒。有些人會在這裡就停下來就好了。 但如果你有耐心 把每顆都給他滾成圓球吧。(我知道這很費時間)

用一口大鍋裝10倍的水煮開,然後把珍珠加到沸水中並不斷攪拌,這樣它們就不會粘在鍋里。當它們全部都浮到水面時,將火調低至中低並蓋住鍋子。繼續煮15-20分鐘。 然後熄火蓋著 20-30 分鐘(取決於您做的珍珠的量)

把所有的珍珠從熱水中舀出來,倒入一碗冰冰的冷水中。10分鐘後撈出。

在另一個鍋中,加入1/3杯水和3湯匙黑糖(我用1/4杯水加約1/2杯木薯澱粉做珍珠,你必須根據你作的珍珠的量調整這個糖漿),然後用中低火煮沸,並不斷攪拌,直到它變厚變稠像糖漿一樣,將珍珠加入糖漿裏繼續攪拌一分鐘。

放一些珍珠在一個玻璃杯中,轉動玻璃杯,使糖漿粘在玻璃杯內部。在玻璃杯中加入一些牛奶或奶茶。開喝!!

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Dalgona Coffee/四百次咖啡

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This dalgona coffee is so popular right now, it tastes really creamy and smooth so you will think it must be really hard to make. Today let me tell you how to make it in less than 5 minutes.

Milk 1 cup

Ice cubes a few pieces

Instant coffee powder 2 tbsps

Sugar 2 tbsps

Hot water 2 tbsps

So the coffee powder : Sugar : hot water = 1:1:1

Add milk and ice cubes to a glass

Add coffee powder, water and sugar in a mixing bowl, whip it with a electronic mixer for about 2 minutes until it turns into light brown, fluffy stiff form. Spoon dollops of the form to your milk. Here you go… you got your delicious dalgona coffee!!!

牛奶 1 杯

冰塊幾塊

即溶咖啡粉 2 湯匙

糖 2 湯匙

熱水 2 湯匙

咖啡粉 : 糖 : 熱水 = 1:1:1

將牛奶和冰塊加到玻璃杯中

在攪拌碗中加入咖啡粉、水和糖,用電子攪拌器攪拌約2分鐘,直到它變成淺棕色、蓬鬆的形態。用勺子舀到牛奶的上面。給你。。。美味的四百次咖啡!!!

Fried Salty Dough/油條

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This is one of the most common Chinese breakfasts in China, literally every Chinese have tried it and almost every one loves it. It usually pairs with soy milk.

I had tried to make it a few times before, but never once it came out as good as I remembered, but today I made a really good one, so I would like to share it with you.

All purpose flour 500 g

Egg 1

Salt 8 g

Baking soda 4 g

Baking powder 4 g

Vegetable oil 15 g

Water 275 g

Mix everything together in a big bowl, and mix well, it will be very sticky at first, but keep mixing them for about 2 minutes until smooth, brush some oil on the top and seal the bowl with plastic wrap.

Keep it in the refrigerator over night.

Take it out the refrigerator the next morning and leave it in the room temperature for  30 minutes.

Take the dough out of the bowl and knead it with a rolling pin into a long rectangle, cut the rectangle into some strips, get one strip on top of the other, get a chopstick and press down in the middle.

Heat up some oil in a frying pan, pick up one pair of strips and stretch it a little so it will be a little longer and use some strength on the fingers used to pick up the strips so the ends will stick together.

Deep fried the dough in the oil and make sure you use something ( we use chopsticks) to turn the dough, it will turn into golden brown real quick. When it is golden brown on every side, it is ready.

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油條是中國最常見的中式早餐之一,實際上每個中國人都吃過, 而且幾乎每個人都喜歡它。它通常與豆漿配對。

我之前曾試圖做過幾次,但從來沒有出來這麼好過, 但今天我試了一個非常好的食譜,所以我想與大家分享。

普通麵粉 500 克

雞蛋 1

鹽 8 克

蘇打粉 4 克

泡打粉 4 克

植物油 15 克

水 275 克

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將所有東西倒在一個大碗中混合好,一開始會非常粘,但繼續攪拌2-3分鐘,直到光滑,刷一些油在頂部,用塑料紙包好。

把它放在冰箱裡一個晚上。

第二天早上把它拿出來,放在室溫下30分鐘。

把麵團從碗里拿出來,用擀麵杖擀成一個長方形,把長方形切成一條條,拿起一條放在另一條上面然後拿一根筷子在中間按一下讓他們粘在一起。

在鍋中加熱一些油,拿起一對粘在一起的面條,稍微扯一下讓它伸展一點,拿面的手指稍微用點力這樣兩端就會粘在一起。

在油中炸油條,拿筷子不停伴動油條,它會很快變成金黃色。當它每一面都變金黃色的時候它就好了。

芋圓甜品/Sweet Taro Dessert

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Taro 100g

Tapioca starch 55g + 2/3 cup

Boiling water 35g

Sugar 20g

Cut taro into slices and steam over boiling water for about 15 minutes until fork tender.

Smash taro with a fork then add 55gram tapioca starch. Use one hand to mix them together until they become all mix together.

Add boiling water to it and wait for 30 seconds for it to gelatinized then mix.

Roll the dough on a counter for a few times until it becomes smooth.

Cut the dough into 4 even pieces, then roll them into long strips.

Cut the strips into smaller pieces.

In a bowl add the extra 2/3 cup tapioca starch, then add all the cut taro balls to it. Shake the bowl and make sure all of balls wrap in tapioca starch.

Use a  strainer to strain the excess tapioca starch.

Bring a few cups (a lot of) water to boil, then add the taro balls to it, use a spatula to stir it constantly until they are all flow to the surface. continue to cook for one minute.

Get all the balls out of the boiling water to a bowl, add the sugar to them and mix well so they won’t stick together.

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Tips:

You can use pumpkin, different sweet potatoes to make different color balls so the dessert is colorful.

I cooked some red beans, sweet rice balls; I also made 2 different sweet potato balls to make this dessert today.

It is all up to you how ever you want to assemble them. Mango would be something good to use when it is in season.

If you do not eat them the same day, make sure put them in a steal container then leave them in the freezer(without cooking). When you want to eat them, just take them out and cook in boiling water without defrost.

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