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。

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

Directions

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

一小撮細鹽

1湯匙蛋糕粉

1/3茶匙香草提取物

2個大雞蛋,室溫

1/3杯+1湯匙重奶油

1茶匙 檸檬皮

1.5茶匙 檸檬汁

做法:

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。

將奶油乳酪、糖、鹽和麵粉混合在碗中。用鏟子攪拌均匀直到非常光滑。加入香草提取物和1個雞蛋繼續攪拌結合。將剩下的一個雞蛋加入攪拌,倒入重奶油,檸檬汁和皮混合至光滑。

將麵糊倒入準備好的平底鍋中。將平底鍋輕輕拿起在桌面上震幾下,將多餘的氣泡震走。

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。

讓乳酪蛋糕冷卻到室溫,至少25分鐘。提出剝掉羊皮紙。冷藏冰箱至徹底冷卻。隔夜更佳。

Taro Dessert/芋頭酥

Ingredients 食材:

1. Water dough 油皮:(8个油皮面團)

150g All purpose flour 中筋面粉

30g Sugar 糖

60g Water 水

55g Pork lard 豬油

2. Oil dough 油酥: (8个油酥)

120g all purpose flour 面粉

4g Matcha powder 抹茶粉

65g pork lard 豬油

Taro fillings 芋頭馅儿:

600g taro 芋頭

Steam taro over boiling water until fork tender. /隔水蒸熟芋頭。

Add 50g of pork lard and 75g of sugar to the raro and mix well. (adjust the sugar according to your own taste)/加50克豬油和75克糖到芋頭裏攪拌均匀。(根據自己喜好增減糖的量)

Mix the ingredients for water dough and oil dough separated in two different containers.

After mix the water dough, knead it for at least 20 minutes like how we wash clothes. If you have a kitchen aid stand mixer at home it will be a great help.

Cover both dough with plastic wrap and let rest for 30 minutes.

Cut both into 8 even pieces, get one piece of water dough and use a rolling pin to roll it out and get one piece of oil dough and put in the center of the water dough and wrap it up like picture 2 below.

Roll the balls out to the oval sharp like picture 3 below.

Roll up the oval sharp dough and let rest for 20 minutes.

After 20 minutes, roll it again to the long strip like picture 6.

Roll the long strip up again and let rest for another 20 minutes.

After 20 minutes cut each roll into 2 even pieces like picture 10.

Flip the cut side up and use your palm to press it then use your rolling pin to roll it like when you make dumpling wraps (edge thinner than the center).

Add the evenly divided taro dough in the center of the wrap with the cut side down and wrap it up like picture 11 below.

將油皮面團和油酥的配料在兩個不同的容器中混合好。

混合好油皮面團后,搓揉至少20分鐘,就像我們洗衣服一樣。如果你有一個廚房攪拌機在家裡就用它代勞吧。

用塑料薄膜裝蓋住兩個麵糰,休息30分鐘。

把兩個麵糰都切成8個均勻的小團,將一塊油皮麵團用擀麵杖擀開, 放個油酥在上面包起來就像下面的圖片2。

把包起來的球擀開成橢圓形像下面的圖片3。

捲起橢圓形的麵糰,休息20分鐘。

20 分鐘后,再次擀開變長條形像圖片 6 。

再次捲起長條,讓休息20分鐘。

20分鐘后,將每個卷從中間切成2個一樣的大小像圖片10。

翻轉過來切面向上用你的手掌按壓它,然後用擀麵杖擀開像擀餃子包一樣中間厚邊緣薄。

放一塊均勻分劃好的芋頭在麵團上切面向下,然後像下面的圖片 11 一樣包裝起來。

Preheat the Oven 165°C(330℉)baking for 25 minutes 烤箱预热165°C(330℉)烤25分钟

Chinese Roasted Pork Buns/叉燒包

IMG_8039

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。

WeChat Image_20200712162048

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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WeChat Image_20200712162036

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

IMG_8023

WeChat Image_20200607215002

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。

IMG_8020

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

IMG_7996

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。