Taro Crepe Cake/芋頭千層

Preparation:
The day before making and assembling the cake, make the Crepe Batter (see recipes below); refrigerate.

Crepe Batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups all-purpose  flour
7 tablespoons granulated sugar
Pinch salt
In a small pan, melt the butter until lightly browned; remove from heat and set aside.
In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly.
In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight.

Taro fillings:

200g cooked Taro (steam over water until fork tender)

5Tbsp sugar

2tbsp cold water

Heavy cream 2 cups

Add first 3 ingredients together in a food processor and mix until taro is smooth.

Add the taro mixture and heavy cream in a big bowl and mix with an electronic hand mixer until soft peak. keep in refrigerator.

Directions:

Remove the prepared Crepe Batter from the refrigerator and bring to room temperature:

Using a nonstick pan over medium heat. Evenly distribute approximately ¼ cup of batter; swirl to cover the surface of the pan. Cook approximately 40 seconds or just until the bottom of the crepe becomes lightly browned. Using your clean fingers, gently and carefully flip the crepe over and Cook on the other side for 20 more seconds. Remove the cooked crepe onto a prepared baking sheet or a big plate.
Repeat this process until you have at least 20 perfect crepes. NOTE: You might need to prepare a few practice crepes in the beginning.

Remove the prepared taro Filling from the refrigerator:

Assembly of 20-Layer Crepe Cake:
Place one (1) prepared crepe on a large cake plate.
With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream mixture .
Cover with another dry crepe and repeat covering with the taro fillings until you have reached 20 layers.
The 20th crepe will be the last or top layer.

Refrigerate the cake for a minimum of 2 hours. Allow to stand at room temperature for 15 to 30 minutes before serving. Dust with powdered (confectioners’ sugar).

Tips:

If you want to decorate the cake with more taro, you can use another 200g of cooked taro, 3tbsps condensed milk, 1tbsp water and process in a food process until smooth, then add 1/3 cup heavy cream and mix until smooth. It would be prettier if I had used strawberry to decorate the cake, but I used whatever I had on hand.

The batter is good for 20-23 7” crepes.

準備:
製作蛋糕前一天做千层蛋糕糊冷藏起來。

千层蛋糕糊:
6 湯匙黃油
3 杯牛奶
6 個雞蛋
1 1/2 杯低筋小麦粉
7 大湯匙砂糖
鹽少许

在一小平底鍋,融化黃油直到淺金黃色 ;關火,待用。
在一個小的平底鍋,热牛奶直到有蒸汽 稍微晾涼。
在一個大碗里,用電動攪拌機低速攪拌雞蛋、 麵粉、 糖和鹽。慢慢加入熱牛奶和黃油。把麵糊倒入密封的容器,放冰箱冷藏幾個小時或过夜。

芋泥餡:

200克煮熟的芋頭(在水上蒸熟)

5湯匙糖

2湯匙冷水

重奶油2杯

在食品加工機中加入前3種配料,混合至芋頭光滑。

將芋頭混合物和重奶油加入一個大碗中,用手動攪拌機混合,直到中度發泡( 不要打的太乾)冷藏。


從冰箱取出準備的千层蛋糕糊 至室內溫度:


烤盤上铺一層保鮮膜
不粘鍋中火。在锅内均勻分佈大約 ¼ 杯麵糊 ;渦流,以覆蓋锅底。第一面40秒左右或直到底部千层蛋糕皮成為淺金黃色。使用乾淨的手指,輕輕地翻开千层蛋糕皮翻转到另一邊继续煎20 秒鐘。放到準備好的烤盤上。 重複此過程,直到你有 20 张完美的薄餅。注:刚开始时您可能需要做幾张练练手。(放涼了才可以繼續)

20 層的千层蛋糕:
大蛋糕板上放置一张 千层蛋糕皮。
用小鏟或蛋糕刀,完全覆蓋一層薄薄的奶油混合物
用另一张千层蛋糕皮覆蓋並重複这个过程,直到達到 20 層。

冷藏至少 2 小時。放在室溫 15 至 20 分鐘。當準備食用时撒上糖粉。

如果你像我一樣喜歡吃芋泥的話還可以在蛋糕上多一點芋泥裝飾。 200克蒸熟的芋頭,3湯匙的煉奶,1湯匙的水放攪拌機攪拌到滑溜無顆粒再加入1/3 杯的重奶油伴到順滑,放入裱花袋裏擠點花在蛋糕上面再加點水果裝飾一下就很漂亮了。

這裏的麵糊可以做20-23 片7‘’ 的皮。

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。

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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發糕/New Year Cake

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低筋麵粉165克

綠茶粉10克

泡打粉6克

糖75克

熱水160克

  1. 把糖融化在熱水裏
  2. 把其他的材料在寧外的盆裏混在一起
  3. 等熱水涼了后把 2中的材料倒到1中混合到沒有顆粒
  4. 把混好的糊倒到瑪芬錫盆裏
  5. 在鍋裏燒開水后,把裝在錫盆裏的麵糊放進去蒸大概20-25分鐘

WeChat Image_20200124161807

Low-gluten flour 165g

Green tea powder 10g

Baking powder 6g

Sugar 75g

Hot water 160g

  1. Melt the sugar in hot water.
  2. Mix the other ingredients together in another container.
  3. When the hot water is cool, pour the mixture in 2 into 1 and mix well
  4. Pour the mixed batter into some muffin tins.
  5. Bring some water to boil, then steam the batter in boiling water for about 20-25 minutes.

Baked Rice Cake/烤年糕

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Chinese new year is coming, rice cake is one of the very traditional dishes for new year. But the traditional one is usually steam. I saw someone making this baked rice cake, I made one myself right away! This is much better than the steam one.

Fully cooked red bean 1 cup

Walnut 1/2 cup

Glutinous rice four 1 pound

Sugar 3/4 to 1 cup

Egg 3

Milk 2 cups

Vegetable oil 1/2 cup

Baking powder 1tsp

Direction:

Preheat oven to 350 F

Mix everything together except walnut.

Pour the batter into a glass baking sheet 10″ x 14″

Add the walnut on top of the batter

Bake in the preheat over for about 50 minutes.

 

If you don’t mind calories, use half coco nut milk and half milk. You will be surprise how good it tastes.

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春節快到了,年糕是一種非常傳統的新年美食。但傳統的年糕通常是蒸的。我看見有人做這個烤年糕,我馬上自己也做了一個!這比蒸的好吃多了。

煮熟的紅豆1杯

核桃 1/2 杯

糯米粉 1 磅

糖 3/4 到 1 杯

雞蛋 3個

牛奶 2 杯

植物油 1/2 杯

泡打粉 1茶匙

做法:

將烤箱預熱至 350 華氏度

除核桃外,所有東西都混合在一起。

將麵糊倒入玻璃烤盤 10寸 x 14寸

在麵糊上加入核桃

在預熱的烤箱中烤約50分鐘。

 

如果你不介意卡路里太高的話,用一半的椰漿一半的牛奶來做,那個味道很驚艷的。

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Chinese Jujube And Walnut Muffin/紅棗核桃糕

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This is not Muffin, well at least it is not American muffins. I don’t have a name for it, let’s call it Chinese jujube and walnut muffin then. I have a good friend in Taiwan who owns a big bakery store, she gave me this recipe and taught me how to make it. But the recipe was for a store, I don’t need to make that many at a time, so I adjusted it a little bit and use less oil too.

Eggs 188g

Sugar 206g

Honey 19g

Cake flour 200g

Coco powder 7.5g

Baking powder 1.5g

Baking soda 1.5g

Pitted Jujube 10 pieces (big size)

Evaporated milk 135ml

Oil 110g

Walnut 50g

preheat oven to 390F

  1. Add baking soda, baking powder and coco powder to the flour and sift.
  2. Roughly chop the jujube and walnut into smaller size or use a food processor to do it. If your jujube is very dry, then add the jujube to the evaporated milk for 15 minutes.
  3. Add egg, sugar, honey and oil together and mix.
  4. Add jujube with evaporated milk and half the walnut to 3 and mix well.
  5. Add 4 to 1 and mix again. Don’t over mix it.
  6. Prepare your muffin tin by adding the cupcake liners. Evenly divide batter into the liners cups, then add the rest of walnut to the top of the muffins. Bake about 20 minutes, when you stick a toothpick to the center and it comes out clean it is ready.

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這不是松餅,至少不是美國的松餅。我沒有名字,我們就叫它中國紅棗核桃松餅吧。我在臺灣有一個好朋友,她開了一家很大的面包店,是她給了我這個食譜,還教我怎麼做。但食譜是給店裏做出來賣的,我就是自己吃不需要一次做這麼多,所以我調整了一點點,也為了健康使用更少的油。

雞蛋 188克

糖 206克

蜂蜜 19克

蛋糕麵粉 200克

可可粉 7.5克

烘焙泡打粉 1.5克

烘焙蘇打粉 1.5克

無核紅棗 10 顆(大隻的)

淡奶 135毫升

油 110克

胡桃木 50克

預熱烤箱至390F 華氏度

  1. 將小蘇打粉、泡打粉和可哥粉加入麵粉拌匀過篩。
  2. 稍微切碎紅棗和核桃成或使用食品加工機來切。如果你的紅棗很乾,那麼在淡奶中加入紅棗泡15分鐘。
  3. 將雞蛋、糖、蜂蜜和油加在一起混合好。
  4. 加入紅棗與淡奶和一半的核桃到3裏面拌匀。
  5. 將 4 添加到 1裏面,然後再次拌匀。注意不要過度攪拌它以防做出來的瑪芬不鬆軟。
  6. 加紙杯到瑪芬盆裏面,將麵糊均勻地分到紙杯裏,然後將剩下的核桃放在松餅頂部。烘烤約20分鐘,當你把一根牙籤插到中心,拔出來的時候是乾净沒有麵糊粘連著的話就是好了。

Mango Mousse Cake/芒果慕斯蛋糕

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Every year at this time, I will make mango mousse cake because it is mango season again. This time I used xiao Gao Jie’s chiffon cake for base, it is really moist and delicious. Here is the link:

The mouse cake I used the same recipe I used last year: https://caiqinchen.com/2017/08/13/mango-mousse-cake%e8%8a%92%e6%9e%9c%e6%85%95%e6%96%af%e8%9b%8b%e7%b3%95-2/

 

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The fresh juicy mango is so so good, so the cake turns out to be SUPER delicious too!

The only difference is I added some fresh mango chunks between the mousse and the top mirror layer.

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每年這個時候我都會做一個芒果慕斯蛋糕因爲現在是芒果季節。

今年底下的蛋糕底是用小高姐的慼風蛋糕,非常好吃!

這次我有在慕斯層和鏡面之間加了些新鮮的芒果粒。

慕斯還是用去年的方子:https://caiqinchen.com/2017/08/13/mango-mousse-cake%e8%8a%92%e6%9e%9c%e6%85%95%e6%96%af%e8%9b%8b%e7%b3%95-2/

Chinese Savory Pumpkin Rice Cake/南瓜年糕

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Rice flour 200g

Water 2.5 cups (including the water to soak mushroom and scallop)

Shredded Pumpkin 200g

Dried mushroom 4 pieces

Bacon 3 pieces

Scallion 2tbsps

Dried scallop 4tbsps

Shallot 2 tbsps

 

Soak dried mushroom and scallop in water for at least 1 hour.

Tear scallops into small pieces, dice mushroom. Cut bacon into small pieces too.

Add 1.5 cups water to the rice flour and mix well.

Add 2 tbsps. cooking oil in a skillet then add bacon, scallop, shallot and mushroom saute  for 2 minutes. Add 1tsp salt, 1/2 tsp white pepper and 1/2 tsp chicken bouillon to it and mix well.

Add pumpkin to the pan and continue to saute for 2 more minutes, add the water used to soak mushroom and scallop( about 1 cup) and continue to cook a minute.

Pour the rice flour and water mixture to the pumpkin mixture, turn the heat to medium and continue to stir until the mixture becomes solid. Turn the heat off.

Grease a 8″ tin foil pan and add a piece of parchment paper on the bottom, pour the rice flour mixture to it and smooth the surface.

Steam over boiling water for about 45 minutes.

When it cools down, you can save it in refrigerator for up to 2 weeks. when you want to eat it, cut into small pieces and pan fry them.

IMG_5286

 

粘米粉200克

水2.5 杯 (包括浸泡香菇和干贝的水)

南瓜丝200克

干香菇4片

培根3条

葱花2大勺

干贝4大勺

红葱头2大勺

香菇和干贝浸泡在水中至少1小时。

干贝撕成小块, 香菇切丁。把培根也切成小块。

在米粉中加入1.5 杯水, 搅拌均匀。

添加 2大勺油在平底锅里然后加入培根、干贝、红葱头和香菇炒2分钟。加入1茶匙盐, 半茶匙白胡椒和1/2 茶匙鸡粉 搅拌均匀。

将南瓜丝放入锅中, 再炒 2分钟, 加入浸泡香菇和干贝的水 (约1杯), 继续煮一分钟。

将米粉和水混合物倒入南瓜混合物, 将火转中火, 并继续搅拌, 直到混合物变成固体。把火关掉。

一个8英寸的锡箔盘刷层油并加入一张烤纸在底下, 倒入米浆混合物, 表面抹光滑。

隔滚水蒸大约45分钟。

当它冷却下来, 你可以把它冷藏在冰箱里2周时间。当你想吃的时候, 把它切成小块, 平底锅煎一下就好了。

Chinese New Year Sweet Rice Cake/年糕

Rice cake is a must for Chinese new year. I was never good at making one, even thought it is not something complicated. I asked my mother for help and she told me the secret of making good rice cake. Today’s rice cake is a big success!

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Glutinous rice flour 10 Oz.

water 2/3 -1 cup

Rice flour 5 Oz.

Brown sugar 1/3 cup

White sugar 1/4 cup

Peanut 1/2 cup

Jujube 5 pieces

Oil 1tbsp

Add everything except Jujube and peanut in a big container, and knead with all your strength for 10 minutes.

Add peanut and mix well.

Grease a 6 inches foil pan, and put a pieces of parchment paper on the bottom, pour the rice flour mixture to the pan and smooth the surface.

Add the jujube on the top.

Steam over boiling water for 30 minutes.

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When it is cool you can save it in your refrigerator for up to 2 weeks. When you want to eat it, you can pan fried, deep fried or cook it in water.

Tips:

The reason to knead it because it will become very chewy. (if you do not like it chewy then don’t need to knead, just mix everything together)

Add oil to it will prevent the cake from cracking.

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又要过年了,中国人过年免不了要蒸年糕吃。虽说年糕不难做,可是我从没蒸过好吃的年糕。今年我请教了一下我妈妈终于做出好吃的年糕了。 希望自己来年高升!

糯米粉10盎司

粘米粉5盎司

水2/3 – 1杯

红糖1/3杯

白糖1/4杯

花生半杯

红枣5个

油1汤匙

把除了枣子和花生以外的所有东西都加入一个大容器里, 用你所有的力量揉10分钟。

加入花生, 揉均匀。

在6英寸的平底锡盘中加入一张烘烤纸, 将米粉混合物倒在平底盘上, 表面抹光滑。

在面上添加枣子。

隔水蒸30分钟。

蒸好年糕后凉了就可以放冰箱冷藏至2个星期。吃的时候拿出来切小块煎,炸,煮都好吃。

小贴士:

年糕的粉浆揉的越久越有咬劲。

加点油一起揉表面就不会开裂。

Letter Cake/字母蛋糕

I’ve been wanting to make a number cake for such a long time. But I don’t like the idea of using cookies for base. I believe a lot of people have the same thought when it comes to cutting the cake. It is cookie, how do you cut it without breaking it? how do you cut it evenly? So, the thought of making one faded after a while until recently I saw another beautiful one. I started think really hard and I decided to make a cake base instead of cookie base.

I wanted to make a letter cake for my birthday 2 weeks ago, but my birthday day is my all I can eat junk food day so I didn’t have extra stomach for cake. And this week I finally decided to make one because today is my Chinese Lunar birthday. The fun part is decorating. I should have bought some fresh flower to make it better looking.

This cake is easier than it seems. I use below cake recipe for base, and I made 1.5 times as much of batter for my letter cake( depends on how big you want to make your cake, adjust accordingly):

https://caiqinchen.com/2017/06/07/sponge-cake%e6%b5%b7%e7%bb%b5%e8%9b%8b%e7%b3%95/

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The Cream Cheese Whipped Cream Frosting:

12 oz. cream cheese

1/2 to 2/3 cup sugar

1.5 cups heavy cream

1.5 tsp Vanilla extra

Add cream cheese and sugar together and mix them with a electronic mixer until creamy.

Add vanilla extra and heavy cream and continue to mix until firm about 4 minutes.

Assembly:

  1.  placing one layer of the letter onto a cake platter. Using a pastry bag fitted with a large round tip, pipe the whipped cream frosting over the cake in dollops. You can choose to evenly spread the frosting too, I don’t have a round tip, so I used one that is similar.
  2. Place the second layer of the letter cake on top of frosting. Pipe some more frosting on top in dollops.
  3. Finally, decorate the cake with your desired toppings. I used fresh fruit, M&M, chocolate, fake macarons that are made of marzipan,  I also use marzipan to make some fruits.

Tips:

If you are making a number cake, this recipe is good, if you are making double digits, make sure you double everything.

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我一直想做一个数字蛋糕。但我不喜欢用饼干做底。当要切蛋糕的时候我相信很多人都有同样的想法。它是饼干 你怎么切它而不会碎呢?你怎么可以切得均匀呢?后来我也就忘记了要去做,直到最近我看到了另一个漂亮的数字蛋糕。我就很努力的想要怎么做,后来我决定做一个蛋糕底的。

2周前 我想为我自己的生日做一个字母蛋糕, 但我的生日那天是我吃垃圾食品的时候, 所以我没有额外的胃容量来装蛋糕了。这个星期我终于决定做一个因为今天是我的农历生日。做这个蛋糕最有趣的部分是装饰。我应该买些鲜花让它看起来更漂亮。

这个蛋糕比看起来容易。我用下面的蛋糕食谱做的基底, 我做了1.5 倍的面糊 (取决于你的蛋糕大小相应 调整):

https://caiqinchen.com/2017/06/07/sponge-cake%e6%b5%b7%e7%bb%b5%e8%9b%8b%e7%b3%95/

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奶油乳酪奶油霜:

12盎司奶油乳酪

1/2 到2/3 杯糖

1.5 杯动物奶油

1.5 茶匙香草精

加奶油奶酪和糖在一大盆里,用电子搅拌器搅拌在一起, 直到奶油变软。

添加香草精和奶油, 并继续混合, 直到硬挺约4分钟。

装配:

把一层字母基底放在蛋糕盘上。用一个装着大圆尖挤奶油嘴的糕点袋里装上奶油霜。你可以选择均匀的涂抹奶油霜在基底上, 我没有圆尖的奶油嘴, 所以我用了一个类似的。把奶油均匀的挤在第一层的基底上。
将字母蛋糕的第二层放在挤好奶油霜的第一层上。再在第二层上挤奶油霜。
最后, 用你想要的配料装饰蛋糕。我用了新鲜水果, M&M巧克力, 巧克力, 由杏仁糖制成的假马卡龙 , 我也用杏仁糖做一些水果。

技巧:

如果你是做一个数字蛋糕, 这个食谱也可以了, 如果你是做两位数的, 那你材料要加一倍的量了。

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