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

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/

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.

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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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Different Flavor Pancakes/不同口味煎饼

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Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 ¼ teaspoons kosher salt
  • 2 ½ cups buttermilk
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons non sweeten coco powder
  • 2 tablespoons green tea powder

Direction:

  • Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Divide them into 3 even portions.
  • Mix buttermilk,eggs and melted butter together. Divide them into 3 even portions.
  • Add coco powder to one of the flour mixtures and mix them together. Do the same to the green tea powder with another flour mixture.
  • Add buttermilk mixture to the flour mixtures separately for each flavor. Do not over mixed.
  • Heat a large nonstick griddle or skillet,  Brush a little bit of oil to the skillet. Turn heat up to medium–low and make 4 pancakes for each flavor.
  • Flip pancakes after bubbles rise to surface and bottoms lightly brown, about 2-3 minutes. Cook until the other sides are lightly browned too.

If you want to make sure they are still nice warm by the time you finish them all, preheat the oven to 325 degrees. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep them in the oven until all the pancakes are done.

I love the green tea flavor, this recipe makes really fluffy pancakes. If you like pancakes like me, you should really try this out.

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2杯普通面粉
3汤匙糖
1½茶匙泡打粉
1½茶匙小苏打粉
1¼茶匙盐
2½杯白脱牛奶
2个蛋
3汤匙无盐黄油, 融化
2汤匙不甜可可粉
2汤匙绿茶粉

方向:

把面粉, 糖, 泡打粉, 苏打粉和盐搅拌在一个碗里。把它们分成3个等分。
将白脱牛奶、鸡蛋和融化的黄油混合在一起。把它们也分成3个等分。
加可可粉到其中的一个面粉混合物中, 并混合在一起。同样的把绿茶粉加到另一份的面粉混合物中。
分别在每个面粉混合物中加入白脱牛奶混合物。不要过度搅拌。
加热一个大的不粘锅或煎锅, 刷一点点油在锅面上。把火开到中小火, 每种口味可以做4个煎饼。
当你看到煎饼上面冒气泡和底部变微金色时, 约2-3 分钟。拿个大铲子翻面,煎到另一边也是微金色为止。

如果你想确保当你做完所有的饼他们都还热的话 , 预热烤箱到325华氏度。把煎饼放在一个烤盘里然后放在烤箱里, 直到饼全部做成。

我很喜欢绿茶的味道, 这个食谱做出来的煎饼非常蓬松好吃。如果你和我一样喜欢煎饼, 你真该尝试一下这个食谱。

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Piggy In The Mud Chocolate Cake/粉猪戏泥巧克力蛋糕

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$20 for the whole cake

So yesterday was my mother’s birthday, I was thinking what kind of cake I was going to make for her since early April. I couldn’t decide until I saw someone posted a piggy in the mud cake. My mother’s Chinese horoscope is pig, so this is perfect for her birthday. I underestimated the difficulty of making this cake because I had make chocolate cake before. I was thinking this should be easy just a few marzipan pigs!!! So here is my cake without the kitkat around it because I was trying to be healthy ( we don’t like anything too sweet ). It looks kind ugly without the kitkat and the piggies are not very good looking either, anyhow I did my best! The thoughts count!!! My mother was really happy!!!

My mother and I each ate one piece, and the rest go to my neighbor’s kids.

Here is the link to the chocolate cake:

https://caiqinchen.com/2016/05/01/chocolate-cake%e5%b7%a7%e5%85%8b%e5%8a%9b%e8%9b%8b%e7%b3%95/

Here is the link to the piggy in the mud instruction:

http://www.finecraftguild.com/kit-kat-birthday-cake-pigs-in-mud-recipe/

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整个蛋糕大概$20.

昨天是我妈妈的生日, 从四月份开始我就琢磨着为她做什么蛋糕。直到看到有人做了一个粉猪戏泥的蛋糕后我才决定要做一个一样的。我妈妈是属猪的, 所以这应该她的完美生日蛋糕。我低估了制作这个蛋糕的难度, 因为我以前做过巧克力蛋糕。我想这应该是很简单的, 只是多做几只杏仁糖猪而已!!!所以这里是我的蛋糕没有kitkat围着的, 因为我想健康一点所以没用kitkat (我们不喜欢太甜的东西)。现在它看起来有点丑而且小猪也不是很好看,但是无论如何我已经尽力了!心意到了!!!而且我妈妈真的很开心!!!

我妈妈和我每人各吃了一块, 剩下的就给我邻居的孩子们吃了。

这是巧克力蛋糕的链接:

https://caiqinchen.com/2016/05/01/chocolate-cake%e5%b7%a7%e5%85%8b%e5%8a%9b%e8%9b%8b%e7%b3%95/

下面是在泥浆小猪的链接:

http://www.finecraftguild.com/kit-kat-birthday-cake-pigs-in-mud-recipe/

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Japanese Cheese Cake/日式芝士蛋糕

 

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INGREDIENTS:

Cream cheese batter
250 gram Philadelphia cream cheese
6 egg yolks
70 gram sugar
60 gram unsalted butter
100 ml milk
1 Tbsp lemon juice
2 tsp lemon zest
60 gram cake flour
20 gram corn starch
1/4 tsp salt

Egg white Meringue
6 egg whites
1tsp white vinegar
70 gram sugar

Direction:

Egg yolk batter:

  1. Pre-heat oven to 395°F
  2. Grease 8″ x 3″ cake pan with butter, line bottom with baking paper
  3. Whisk cream cheese and egg till smooth over a warm water bath
  4. Add 70 gram sugar and whisk
  5. melt butter in microwave (high, 1 min) or stove, whisk milk and butter into batter
  6. Add salt, lemon juice, lemon zest and continue to whisk
  7. Remove from water bath, sift cake flour and corn starch and fold into mixture

Egg white:

  1. Whisk egg whites and white vinegar at high speed till bubbles become very small but still visible
  2. Gradually add 70 gram of sugar and beat till soft peaks
  3. Add1/3 whites into batter and mix well, then pour it back to the rest of white then fold them together
  4. Pour into cake pan and tap the pan on the counter to release air bubbles
  5. Bake with water bath on the bottom rack in a preheated 395°F for 20 minutes or until the top is golden brown.
  6. Lower the temperature to 285°F for another 40-45 minutes. Use a toothpick to stick to the center of the cake if there is nothing stick to it, then it is good.
  7. Turn off the oven and leave cake in the closed oven for 30 minutes. Remove water bath and open the door of the oven slightly at the end of the baking for another 30 minutes for cake to cool.

IMG_8664成分:

奶油乳酪面糊:
250克奶油乳酪
6个蛋黄
70克白糖
60克无盐黄油
100毫升牛奶
1汤匙柠檬汁
2茶匙柠檬皮屑
60克蛋糕粉
20克玉米淀粉
1/4 茶匙盐

蛋清蛋白:
6个蛋白
1茶勺 白醋
70克糖

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做法:

蛋黄面糊:

预加烤炉到395°F
8″ x 3″蛋糕平底锅用黄油擦一遍, 底部铺上烘烤纸
把奶油乳酪和鸡蛋黄隔温水搅拌
加70克糖
在微波炉中融化黄油 (高, 1 分钟) 或火炉上化开, 将牛奶和黄油搅拌到面糊里
加盐, 柠檬汁, 柠檬皮, 并继续搅拌
从水浴中拿出来, 过筛面粉和玉米淀粉到糊里,拌匀

蛋清:

用电动搅拌器高速搅拌蛋清和白醋, 直到气泡变得非常小但仍然可见
逐渐加70克糖, 打到湿性发泡
加1/3 打发的蛋白到蛋黄面糊里拌匀, 然后倒回到蛋白中切拌均匀
倒入蛋糕盘, 在台上轻敲 释放出气泡
在预热的395°F 的烤炉中, 在最底部的架子上用水浴法烘烤20分钟, 或者直到面上是金黄色。
再把温度降低到 285°F 烤40-45 分钟用牙签插入蛋糕的中心, 如果出来没有蛋糊粘着那么就好了。
关掉烤箱, 把蛋糕放在密闭的烤箱里30分钟。拿出水浴并打开烤箱门一点点再等30分钟让蛋糕冷却。

How To Fix a Cracked Cheese Cake/怎么修补芝士蛋糕

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I made this cheese cake for someone special, I followed recipe 100%; however the cake cracked before it came out of oven. I was very upset because I didn’t have time to make another one. Also I didn’t know what I did to cause this.

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I was thinking let me check with google to see if I can fix it. Well, there were so many different ideas out there. So I decided to try the sour cream one because it seemed like a good idea. After I apply the sour cream mixture ( with sugar and vanilla) to the crack. I baked it for another 20 minutes. It didn’t turn out to be OK after it cooled down, the colors were different, and the sour cream sank down.

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Finally I decided to use the second fixing idea, this time it worked much better than I expected, actually it worked like MAGIC!!!! Here is the link to it: https://www.youtube.com/watch?v=1Wg_PVc84Zk

Not only it works really good, it is super easy. I should have tried it at first. But make sure you do it after you refrigerate the cake for hours. ( I did it the next day) I didn’t add the jam and fruit on the top to cover it up (it was perfectly fine without). But I wanted to make the cake a little fancier, so I did the decoration.

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I cooked my own strawberry jam by cooking one pound of strawberry with 4 tbsps sugar and 3 tbsps water for about 30 minutes. Nobody noticed the cake was cracked, and everyone liked it so much. bravo!!!

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After the google search, I also found out the reasons for the crack. Everything needs to be in the room temperature and I didn’t take the eggs and cream cheese out of my refrigerator long enough. By the time I added the egg to the mixture, my mixer speed was kind of high (medium instead of low) so I over-mixed the batter. It was such a good experience for me, not only I made a tasty cake, but also learn something new!!!

Here is the link to the recipe: https://caiqinchen.com/2014/08/23/american-cheese-cake-vs-chinese-cheese-cake/