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







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) 。


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。

Basque Burnt Cheese Cake

8 ounce cream cheese, softened

1/3 cup white sugar

One pinch fine salt

1 tablespoons cake flour

1/3 teaspoon vanilla extract

2 large eggs, at room temperature

1/3cup +1tbsp heavy cream

1tsp lemon zest

1.5 tsps lemon juice


Instructions Checklist Preheat the oven to 400 degrees F (200 degrees C).

Spray a 6-inch cake pan with oil. Cut a sheet of parchment paper large enough to line the inside of the pan by a few extra inches. Press it into the pan, flattening any major creases. Trim away any excess paper from the sides until you have an inch or two of overhang.

Combine cream cheese, sugar, salt, and flour in a bowl. Stir and smear together with a spatula until very smooth and creamy. Add vanilla extract and 1 egg; whisk to combine. Whisk in remaining egg, Pour in heavy cream, lemon juice and zest and mix until smooth.

Pour batter into the prepared pan. Tap the pan against the counter to burst any excess air bubbles.

Bake in the preheated oven until puffed, very well browned, and nearly burned on the edges, 30to 35 minutes. Increase oven temperature to 425 degrees F (220 degrees C) for 10 more minutes.

Let cheesecake cool to room temperature, at least 25 minutes. Lift out onto a plate and peel back parchment paper. Refrigerate until thoroughly chilled. overnight preferred.

8 盎司奶油乳酪, 軟化

1/3 杯白糖






1茶匙 檸檬皮

1.5茶匙 檸檬汁


將烤箱預熱至 400 華氏度(200 攝氏度)。

用油噴一個 6 英寸的蛋糕盤。切一張羊皮紙,大到足以將鍋內都遮住再多幾英寸。將其壓入平底鍋中,將摺痕壓平。從側面修剪掉多餘的紙張,直到有一英寸或兩英寸的多餘。



在預熱烤箱中烘烤,直到膨漲顔色成深棕色介於幾乎燒毀的邊緣,30至35分鐘。將烤箱溫度升高至 425 華氏度(220 攝氏度),再烤10 分鐘。