Pumpkin Pie/南瓜派

79097041_1434931036673550_5788393369747062784_nThis is my first time making a pie and it turned out really good.

Ingredient:

Pie crust

Cold butter 125 g

Flour 250 g

Egg yolk 1

Salt a pinch

Cold water 60 CC

Pie filling

15 Oz. pumpkin puree

1 and 1/4 cups evaporated milk

3 eggs

1tbsp flour

1 cup brown sugar

pinch salt

1tsp cinnamon powder

1tsp grated fresh ginger

1/2 tsp nutmeg

Direction:

Pie crust:

In a food processor add flour and finely diced cold butter together and process for 15 to 20 seconds.

Add the rest of ingredients for pie crust and process for a few more seconds when everything comes together. Don’t over work it because we don’t want butter to melt.

knead the dough together and cut in 2 pieces and use a piece of plastic wrap to wrap them, put in the refrigerator overnight.

Roll out one of the dough to the size of your pie pan, I used one that is 10 inches.

Cover the pie pan then cut the edge off.

I used the other dough to make some leaves and hearts and braids to decorate the pie. But it’s not necessary. Use a fork to poke some holes on the bottom of the crust.

Bake the pie crust in the preheat oven 355F for 15 minutes, then take it out and brush some egg yolk to the crust and the braids if you have one.

Bake for another 5 minutes in the oven.

Filling:

Steam some Japanese Pumpkin over water until they are fork tender, let them cool down then use a spoon scoop the pumpkin out.

Use a food processor the make pumpkin puree.

Add the rest of ingredients for filling to the pumpkin puree and mix well.

Pour the pumpkin filling to the pie crust.

Bake in the preheat oven 350F for about 50 minutes or until the center is set. You can do the toothpick test, insert the toothpick to the center of the pie and if the toothpick comes out clean then it is good.

Tip:

You can totally use canned pumpkin.

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Steam Buns/花捲饅頭

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All purpose flour 500 g

Water 285 g

Instant yeast 4.5 g

Whole scallion 1 (finely chopped)

Oil 2tbsps

Salt 1/2tsp

Brown sugar 3tbsps

Cinnamon powder 1tbsp

Add flour, water and yeast in a big bowl and mix them altogether then knead for 3 minutes. Cover the bowl with a pieces of plastic wrap and let ferment for about 1.5 to 2 hours depend on the room temperature. When it is twice in size then it’s good to go.

Mean while, heat up the oil in a skillet then add the scallion and salt to the oil and cook a minute. Set aside.

Take the dough out of he bowl and knead for 3 more minutes cover with the plastic wrap and let stand for 15 minutes.

Cut the dough in 2 halves, use the plastic to cover one.

Use a rolling pin to roll out the half dough to a Rectangle, add the scallion oil to the surface of the rectangle and spread it out.

Fold the rectangle twice like the picture below. Lightly press the dough together.

Cut the dough into strips. Get one of the strip on top of the other.

Use a chopstick press down in the middle.

Use hands to hold both ends of the strip then stretch out to make it twice in length.

Flip the strip over and fold the ends together use the chopstick to go through the middle.

Twist the chopstick twice, then press it down.

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The other half do the same but use brown sugar and cinnamon instead of scallion oil.

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Wild Rice Stem With Pork Belly/紅燒茭白

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Wild rice stem (JiaoBai) is grown in the water in southern China or Vietnam. Although rice is sometimes called bamboo shoots, it actually has a much softer texture than regular bamboo.

Wild rice stem 250g

Fatty pork belly 2 Oz.

Cut wild rice stem and pork into thin threads.

Add 1tbsp oil and pork belly in a skillet and stir fry until pork is slightly crispy with brown edges.

Add wild rice stem to the skillet and continue stir fry for 3 minutes.

Add 1 tbsp light soy sauce, 1tsp vegetarian oyster sauce, 1 tsp dark soy sauce and 3 tbsp water continue to cook with a lid on for 3 minutes.

Add 1tsp sugar and 2 tsp cooking wine and mix well.

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茭白 250克

肥豬腩 50克

茭白和豬肉都切絲

加一大匙的油和豬肉到一炒鍋裏炒到肉有些焦黃。

加茭白進鍋裏繼續炒3分鐘左右。

加一大匙的生抽,1茶匙的素蠔油, 1茶匙的老抽和3大匙的水。 加蓋煮3分鐘。

加一茶匙的糖和2茶匙的料酒拌匀。