Basic Beer-Cheese Bread/啤酒起司面包

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I got this recipe from myrecipes.com. It is a savory bread, so it seems very attracting to me, and after I read the reviews, I felt that I had to try it. However it didn’t turn out as good as I expected. It should be good with soup or chili as the author had pointed out at the first place.

Here is the link: http://www.myrecipes.com/recipe/basic-beer-cheese-bread

1 tablespoon olive oil

1/2 cup finely chopped yellow onion

1/4 teaspoon freshly ground black pepper

1 garlic clove, minced

13.5 ounces all-purpose flour (about 3 cups)

3 tablespoons sugar

2 teaspoons baking powder

1 teaspoon salt

1 cup (4 ounces) shredded Monterey Jack cheese

1 (12-ounce) bottle lager-style beer (such as Budweiser)

Cooking spray

2 tablespoons melted butter, divided

  1. Preheat oven to 375°.
  2. Heat oil in a small skillet over medium-low heat. Add onion to pan; cook 10 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute.
  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add onion mixture, cheese, and beer to flour mixture, stirring just until moist.
  4. Spoon batter into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

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1 大湯匙橄欖油

1/2 杯切碎黃洋蔥

1/4 茶匙新鮮黑胡椒

1 颗大蒜,剁碎

13.5 盎司麵粉 (約 3 杯)

3 湯匙糖

2 茶匙泡打粉

1 茶匙鹽

1 杯 (4 盎司) 絲蒙特利傑克乳酪

1 (12 盎司)啤酒 (如百威)

烹飪用噴霧油

2 大勺融化的黃油

1.將烤箱預熱至 375 °。

2.中低火在小煎鍋里熱油。添加洋蔥,炒10 分鐘,直到變成褐色,偶爾攪拌。拌入黑胡椒粉和大蒜煮 1 分鐘。

3.混合麵粉、 糖、 泡打粉和鹽在一個大碗裡,在混合物中心挖一个坑。加洋蔥混合物、 乳酪和啤酒,攪拌麵粉混合物直到潮濕。

4.勺麵糊入 9 x 5英寸用烹飪用噴霧油喷过的麵包盤内。在麵糊上撒 1 大湯匙黃油。放入烤箱 375 °烤 35 分鐘。剩餘 1 大湯匙黃油再喷在麵糊上。再烘烤25 分鐘或直到深金黃色,用牙签插入中心出來乾淨就好了。在烤盘里涼 5 分鐘后從盤中拿出。在網架上完全冷卻。

 

Almond Scallion Cookies/杏仁葱花饼干

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这是我从文学城偷来的食谱, 惊人的好吃。 好像在我的记忆中从未做过咸的饼干。 这是一款简单好做又口味特别的小点心。

原方再此: http://bbs.wenxuecity.com/cooking/1460289.html

原料1/干料:

野葱2/3 杯切碎

两杯中筋面粉

3大勺糖

3/4杯碎核桃仁

1/2茶勺盐,

二茶勺的泡打粉

半茶勺的苏打粉

把核桃放在一个小塑料袋里面用擀面棍打碎。把上面所有的材料一放到一个大盆里,拌匀。

原料2/湿料:

1/3杯牛奶,1/2杯黄油,1/4杯菜油,一个鸡蛋,食用香精几滴

把材料二倒入盛材料一的盆里,拌匀。做成一个一个的小圆饼。

350度 烤25分钟。

温馨提示:如果第二天吃的话饼会变软, 放烤面包器里烤2分钟就又很酥脆了。

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I got this recipe from wenxuecity.com. I think this is my first time making savory cookies. It is not only easy to make, but also taste so special.

Here is the original recipe: http://bbs.wenxuecity.com/cooking/1460289.html

1.Dry ingredients:

2/3 cup chopped wild scallion,

two cups of all-purpose flour,

3 tablespoons sugar,

3/4 cup of chopped walnuts

1/2 teaspoons of salt,

Two teaspoons of baking powder

Half a teaspoon of baking soda

 

Preheat oven to 350F

Place the walnuts in a small plastic bag break them into smaller pieces with a rolling pin. Put all of the above ingredients to a large bowl and mix well.

 

2.wet ingredients:

1/3 cup of milk, 1/2 cup butter, 1/4 cup vegetable oil, one egg, almond extra a few drops

Mix the wet ingredients together then Pour the wet ingredients to the dry ingredients bowl and mix well. Make small round cookies.

350 degrees and bake for 25 minutes.

Note: If you eat the cookies the next day, they will become soft, toast them in a toaster for 2 minutes and they will become crisp again.

 

豆腐牛/Beef with ToFu

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牛肉 10安士/beef 10 Oz.

几片葱/A few pieces of scallion

嫩豆腐1磅/soft Tofu 1lb

酱汁/Sauce

耗油/Oyster sauce 1.5 tbsp

生抽/Light Soy sauce 1 tbsp

高汤/Broth ¾ cup

糖/Sugar 1tsp

白胡椒少许/ Little bit of white pepper

鸡粉半小勺/ ½ tsp of chicken powder

料酒1小勺/cooking wine 1tsp

Sliced beef and marinate with little bit of salt, white pepper, cooking wine and 1-2 tbsp of sweet potato starch for at least 30 minutes.

In a hot skillet add 4 tbsp of oil then add beef when the oil is not yet hot and cook until color turns brown and set aside. With the rest of oil in the skillet add white part of scallion, sautéed for 1 minute then add sauce, beef and thin sliced tofu and bring it to boil. Add green part of scallion and a few tbsp. of sweet potatoes water mixture to thicken the sauce a bit, add a few drop of sesame oil.

牛肉切成薄片和一點點鹽、 白胡椒粉、 料酒,1-2 湯匙的紅薯澱粉醃至少 30 分鐘。

熱锅中加 4 湯匙油加牛肉炒到顏色变為棕色,待用。剩油在鍋中加入葱白炒1 分鐘然後添加酱汁、 牛肉和豆腐片煮开。加蔥綠色部分和幾湯匙的水淀粉勾芡醬汁,加幾滴麻油。

 

Ox Tripe In Hot Oil Sauce/红油百叶

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牛百叶 12盎司

红油 1大勺

生抽 1.5大勺

白醋 1.5 大勺

盐 2/3茶勺

糖 1.5大勺

蒜末 2 颗

把酱料的材料全放一碗里搅拌均匀。

牛百叶放滚水里煮 2 分钟, 捞起放冰水里。浸泡几分钟后挤干水分放盘中。 浇上酱汁就可以食用了。

 

Ox tripe 12 oz

Hot oil 1 tbsp

Light soy sauce 1.5 tbsp

Rice Vinegar 1.5 tbsp

Salt 2/3 teaspoon

Sugar 1.5 tablespoon

Minced garlic 2 cloves

 

Put all the ingredients for sauce in a bowl and mix well.

Cook ox tripe in boiling water for 2 minutes, remove and put them in ice water. Drain water from ox tripe then place them in a place. Pour the sauce over ox tripe.

Beef With Bell Pepper In Oyster Sauce/蚝油彩椒牛

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牛肉 150克

彩椒 200克

这道菜简单但不简单: 煮起来快捷,但吃起来却无比美味。

牛肉切丝, 加少量盐, 料酒,鸡粉和1大勺的淀粉腌制30分钟。

彩椒切丝

放3 大勺的油在热锅里,放入牛肉大火翻炒到牛肉变色大概2-3 分钟加入彩椒继续快火翻炒2分钟后盖上锅盖煮2 分钟;加入1.5大勺的蚝油, 一大勺的料酒, ½小勺的鸡粉就可以出锅了。

因为大火炒的缘故这道菜的特点是牛肉鲜嫩美味彩椒清香扑鼻。

Beef 150 g

Bell pepper in different colors 200 g

This dish is simple but not simple: quick preparation, but very delicious to eat.

Beef shredded, add some salt, cooking wine, chicken powder and 1 tablespoon of starch to marinate for 30 minutes.

Also shred peppers.

Add 3 tablespoons of oil in a hot pan and stir fry beef with high heat until the color turns brown about 2-3 minutes then add bell pepper continued to stir-fry for 2 minutes, continue cooking for 2 minutes with lid on; finally add 1.5 tablespoon of oyster sauce, one tablespoon of cooking wine, ½ teaspoon of chicken powder.

Dimsum/点心

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黄色云吞皮1包

猪肉末1磅

虾半磅

鸡蛋1个

 

老抽1大勺

生抽1大勺

盐1/4茶勺

鸡粉1/2茶勺

料酒1大勺

糖1/2大勺

淀粉 1+1/2 大勺

虾去壳去虾线后切小丁, 加入到猪肉末里再加入所有的调料和鸡蛋按着一个方向搅拌上劲就可以包了。

在一片的云吞皮中间放入一些馅料,把云吞皮用餐刀往馅料里推,把皮镶入到肉中去。

把做好的点心放入竹蒸笼中大火蒸8-10分钟就可以了。

吃的时候可以加一点的橘黄色的鱼籽做点缀。

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Yellow wonton skins 1 Pack

Ground pork 1 pound

Shrimp half a pound

Egg 1

 

Dark Soy sauce 1 tbsp

Light Soy sauce 1 tbsp

Salt 1/4 teaspoons

1/2 teaspoon chicken powder

Cooking wine 1 tablespoon

Sugar 1/2 tablespoons

Starch 1+1/2 tablespoons

 

Pell shrimp shell and deveined, add to the pork then add all the spices and egg. Stir in one direction until it is mixed well.

In the middle of a wonton skin put some amount of stuffing, use a dinner knife to push the wonton skin into the filling. Make sure the skin stick into the filing so when we steam, it won’t fall apart.

Leave dimsums in the bamboo steamer and steam for 8-10 minutes.

When serving, you can add a little bit of orange capelin roe for decoration.

 

云吞/Wonton

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云吞皮1包

猪肉末1磅

虾半磅

鸡蛋1个

芹菜末 1杯

老抽1大勺

生抽1大勺

盐1/4茶勺

鸡粉1/2茶勺

料酒1大勺

糖1/2大勺

淀粉 1+1/2 大勺

虾去壳去虾线后切小丁, 加入到猪肉末里再加入所有的调料和鸡蛋按着一个方向搅拌上劲就可以包了。

放一些水在锅里煮开后放入云吞煮3-5 分钟, 捞起放入高汤中, 加几只虾米和几片干紫菜。

油炸云吞也是美味至极。

包好的云吞可以在一包过保鲜膜的盘子上摆好放冷冻箱冻好后再冻 起来。 当然直接煮来吃最好不过了。

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Wonton skins 1 Pack

Ground pork 1 pound

Shrimp half a pound

Egg 1

Finely chopped Chinese celery 1 cup

Dark Soy sauce 1 tbsp

Light Soy sauce 1 tbsp

Salt 1/4 teaspoons

1/2 chicken powder teaspoon

Cooking wine 1 tablespoon

Sugar 1/2 tablespoon

Starch 1+1/2 tablespoons

Pell shrimp shell and deveined, add to the pork then add all the spices and egg. Stir in one direction until it is mixed well.

Bring some water to boil in a pot, then Cook wontons in it for 3-5 minutes.  Add them to a bowl of broth then add a few pieces of dried shrimps and a few slices of dried seaweed.

Wrapped wontons can be kept in freezer. Of course they taste the best when you cook them when freshly made.

Spring Rolls/春卷

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My coworker told me to cook something related to Easter this week. I was joking with him that I was going to cook a bunny, of course he didn’t like the idea. I haven’t been doing much cooking recently for my blog, so I thought really hard about what I was going to cook for this week, and finally I decided to cook some dimsum food. I intentionally buy some colorful vegetables so it is kind of related to Easter/spring. Lol… Majo I hope you like it!

紫包菜 350克

包菜 350 克

红萝卜 100克

干香菇 几朵

黑木耳 几朵

鱿鱼 200克

肉末 150克

姜茸 10克

虾 14只(一条一只)

春卷皮14片

调味品:

鸡粉 2/3茶勺

盐2/3茶勺

五香粉 ¼茶勺

料酒1茶勺

糖1茶勺

菜和鱿鱼切丝, 虾去壳去虾线。 烧一锅水, 菜过滚水捞起, 鱿鱼也过一过滚水。

另起一油锅加3大勺的油加入肉末煸炒到肉末微黄加入姜末继续炒到姜味发出接着加入所有其他材料和调味料, 搅拌均匀即可关火。

等到炒好的料凉了就可以包了。

拿一片春卷皮放适量的料包起,在封口的地方涂上一点的鸡蛋就好了。

春卷全包好后, 在一小锅中倒入足够淹过春卷的油加热到7-8成热, 加入春卷炸两分钟后翻面再炸1-2 分钟, 两面金黄了就可以了。

最好拿张厨纸先把油吸吸再吃。 吃几条就炸几条, 没有炸过的放冷冻箱冰冻起来,什么时候想吃拿出来解冻后再炸了吃。

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Purple cabbage 350 g

Cabbage 350 g

Carrot 100 g

Dried Mushroom a few pieces

Black fungus a few pieces

Squid 200 g

Ground pork 150 g

Ginger 10 g

14 shrimp (one for each roll)

Sprill roll skin 14 pieces

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Seasonings:

Chicken powder 2/3 teaspoon

Salt 2/3 teaspoons

Five-spice powder ¼ teaspoon

Cooking wine 1 teaspoon

Sugar-1 teaspoon

Shred both vegetables and squid, peel shrimp shells and devein. Boil a pot of water, cook vegetables in boiling water for one minute, squid cook in a boiling water too for 15 seconds.

adding 3 tablespoons of oil in a new cooking pan, stir fry ground pork until lightly brown then add ginger continue to cook until aromatic. Add the rest ingredients and seasonings, stir well then turn off the heat.

Wait about 30 minutes for the mixture to cool down.

Take a piece of spring roll skin and put the right amount of mixture on the spring roll skin then roll it, seal it with a little bit of egg wash on the edge.

After all the  spring rolls are wrapped, pour in some oil that is enough to cover the spring rolls in a small saucepan, then heat up the oil until it reaches high heat, add spring rolls a few at a time, 2 minutes at one side then turn over and fry for 1-2 more mintues or until golden brown.

Best take a piece of kitchen towel to absorb the oil before you eat it. You can keep the ones that are not yet fried in freezer, when you want to eat again just defrost them and deep fry again.

Seafood Pancake/海鲜煎饼

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中筋面粉1 杯

糯米粉1/2 杯

水1 1/4 杯

鸡蛋1 个

小葱1 杯

虾 5只

鱿鱼1只

蟹条 3条

把所有的材料除海鲜和葱外混合一起搅拌成稀糊, 加入3/4茶勺的盐,1/2 茶勺的鸡粉和一点的白胡椒粉,最后把海鲜和葱也加进去。

在一不粘锅里放一勺的油加热倒入1/3的面糊, 每面中火大概煎4-5分钟,或者煎到你自己喜欢的程度。

 

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1 cup All-purpose flour

1/2 cup glutinous rice flour

11/4 cups water

1 Egg

1 cup Chives

5 pieces Shrimp

1 Squid

3 pieces of crab stick

Mix all ingredients together except seafood and chives; add 3/4 teaspoons of salt, 1/2 teaspoons chicken powder and a little bit of white pepper, then add in seafood and chives.

In a non-stick pan add 1 tablespoon oil and heat up, add 1/3 batter. Pan-fry each side for 4-5 minutes until golden brown, or fry to your own preference.

Macaroon/马卡龙

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这一个礼拜一直在研究马卡龙,今天成功做完马卡龙松了一口气。前前后后一共做了5次。现在想一想好像也没有那么难,就是差那么一点技巧,没有做到的话就会失败。马卡龙的做法算比较精细,拿捏得非常到位才会成功。经过那么多次的失败,算是也总结出一点经验吧。今天写出来与大家分享。

  • 蛋一定要室温。
  • 杏仁粉和糖粉要过筛。
  • 打蛋打到硬性发泡就要停,就是提起打蛋器时蛋白的尾巴应该短小挺立。 如果尾巴还软绵绵,打的不够。打完后蛋白一碰散的,一块一块的,打过了。打过头的话做出来的马卡龙会又扁又丑,还没裙边。每个人的打蛋器都不一样,所以速度也不同,不能光看食谱,要自己观察。
  • 拌入杏仁粉的时候不要搅拌过头。轻柔的画圈,我数了一下,大概35下。 搅的不够的话会有很大的裂缝,搅过头的话,会有小列缝,皮会很薄,还没裙边。拌好的面糊很平滑,拿起铲子可以自然而流畅的下落。应该很稠的样子。
  • 搅拌好后要快手快脚把它们装入挤花袋, 挤好。但不要急着烤,狠狠的把烤盘放桌上震几下,把空气震走。然后再放大概30分钟的样子等皮干。用指头去碰,不会粘手上了再放进烤炉烤。

我是按为爱走天涯 的食谱做的/ http://bbs.wenxuecity.com/cooking/1460289.html, 因为我不喜欢甜的东西, 所以我又参考了其他的食谱。 适量调整的食谱但做法还是按为爱走天涯的。

材料:

  • 3 只蛋
  • 6 大勺白糖
  • 1 杯 + 1 1/2 茶勺杏仁粉
  • 1 1/3 杯糖粉

 

做法:

 将糖粉,抹茶粉和杏仁粉混合,倒入food processor。打十秒钟。然后用过筛

去掉那些筛出来的比较粗的杏仁粉颗粒。

在蛋清中加入塔塔粉(我没加),用打蛋器把蛋清打至硬性发泡,其间分3次加入白糖。

先低速打1分钟,然后中速3到4分钟,最后高速1到2分钟.

硬性发泡就是提起打蛋器后,打蛋器顶端的蛋白呈尖尖的挺立的小三角

把筛好的杏仁糖粉拌入蛋白中。

用切拌的方法,不要画圈圈搅拌,以免蛋白消泡

拌到面糊平滑,拿起铲子可以自然而流畅的下落为止。

准备好一个14英寸的挤花袋,装好12号挤花嘴,立在一个玻璃杯里,这样倒面糊的时候就方便多啦!

把蛋白糖霜装入挤花袋

在2个烤盘上铺好烤箱专用的硅胶垫。在烤盘垫上挤出均匀的面糊。

大小直径在1又1/4英寸左右吧,之后面糊自己还会spread开一些,所以要留出足够的空间。

然后用力的在烤盘底部拍几下,放置30到60分钟,等马卡龙表面结了薄薄的硬壳,就可以送入预热到325F/163度的烤箱,烤12到14分钟,或者根据烤箱和马卡龙的大小来决定所需要的时间。

Strawberry cream filling: 1/4 条室温牛油打到发白加1大勺的糖粉加1大勺过滤过的草莓泥。打到成为cream. 可以用其他的莓果代替

烤好的饼干晾凉后,从烤盘上取下来,就可以加入喜欢的夹馅了。

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Whole week this week I was busy making macaroons, and finally I was able to make some successfully today. Altogether I had done total 5 times. Now that I think of it, it seems it is not as hard as I thought. It is all about techniques, if you can’t manage them then you will fail. Making macaroon is a very delicate job. After all the practice, I do want to share some of my thoughts about it.

 

  1. Eggs must be at room temperature.
  2. Sift the almond flour and powdered sugar.
  3. Stop whipping when the egg white forms stiff peaks, it is when you lift the whisk the tail should be short and straight. If the tail is soft, then you do not whip long enough. If the egg white breaks into big chunks when you touch it, then it is over mixed. The result of over mixing egg white will cause macaroons to be flat and ugly, without any feet. Everyone’s whisk is different, so the speed is also different, don’t just fellow the recipes, use your own observations.
  4. It is very critical when stir in almond flour and powder sugar to the egg white. Gently fold the almond meal and confectioners’ sugar into the egg whites, retaining as much air as possible. I count about 35 folds when I made mine. Either under mixing or over mixing will cause macaroons to have a lot of cracks. Over mixing will make the shell very thin with cracks, also without feet. Meringue should be smooth and when you picked up the whisk the batter will run down smoothly and it should look thick.
  5. You should then quickly Spoon the meringue into a piping bag and squeeze all the macaroons. But don’t rush to bake them. Give it a few hard tap on the counter to get the air out. Then leave them at room temperature for about 30 minutes to form a layer of thin shell. You can test this by carefully brushing your finger over a macaron. If it is not sticky then it is ready for baking.

I used 为爱走天涯 recipe/http://bbs.wenxuecity.com/cooking/1460289.html, because I don’t like sweet, so I adjusted recipe for ingredients which has less sugar. But I still fellow the directions of 为爱走天涯.

Ingredients

  • 3 egg whites
  • 6 tablespoons superfine (castor) sugar
  • 1 cup + 1 1/2 teaspoons finely ground almonds
  • 1 1/3 cups confectioners’ sugar

 

Direction:

Mix Powder sugar and almond flour then pour everything to the food processor, Pulse Ten seconds. Then sift.

Remove the almond flour particles.

Include Tata in the egg white (I didn’t add it), Whisk egg white until stiff, and add sugar in 3 separated times.

Whip the egg white with Low speed for 1 minute first and middle speed 3-4 minutes then last 1-2 at full speed.

When the egg white forms a sharp small triangle stiff form at the top of the whisk

Add almonds meal and powdered sugar.

Use the method of folding mix; do not draw a circle mix.

Mix until meringue is smooth and when you picked up the whisk the batter will run down smoothly

Quickly Spoon the meringue into a 14-inch piping bag. Set the piping bag in a glass so when pouring the batter would be more convenient for you!

Get 2 baking sheets covered with parchment paper or silicone pads. Squeeze the batter out evenly on the pad with the size of 1/1/4 of an inch or so in diameter, and the batter will spread a little so leave plenty of space.

Then tap the baking dish hard a few times to release the air, leave them at room temperature for 30-60 minutes, macaroons will form a thin crust on the surface, then bake at 325F/163 degrees, 12-14 minutes, or according to size of ovens and macaroons needed time to decide.

Strawberry cream filling: Whip 1/4 stick room temperature butter until it is white and fluffy, add 1tablespoon sugar, one tablespoon mashed strawberry paste. whip everything together.  You can use any other kind of berry.

After the macaroons cool down, you can add any kind of your favor fillings.