Peanut Mochi/花生糯米糍

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I hadn’t eaten mochi for so many years. I believe for all those past 20 something years, this was my second time. The first time was in a Chinese restaurant and they gave us mochi as free dessert, but it wasn’t anything near good at all, I didn’t like it. As a little kid back in China, something made of sweet sticky rice was never my kind of food. I don’t know why I wanted to make this so bad this time, and it turned to to be so good and I ate almost all of them. Surprising!!! This is not Japanese style mochi, it is Fujianese mochi.

Ingredient:

Regular rice flour 1/3 cup

Glutinous rice flour 1 cup

Sugar 3tbsps

Peanut meal 1/2 cup

Water 1/2 cup

Direction:

Mix peanut and sugar together.

Mix 2 flours together, add water and mix until dough formed.

Roll the dough into thin long strip and cut it evenly to 16 to 20 pieces.

Roll each piece of dough round then cook them in boiling water for about 7-8 minutes until they all float to the top of the water.

Use a strainer to get all the balls out of water then drop them to the peanut sugar mix.

Roll the balls and make sure each piece wrap with enough peanut meal.

Tips:

You can add or subtract the sugar according to your own preferences. You can even adjust the proportion of  rice flours too, If you like the mochi softer, use more glutinous rice. If you like other flavors, you can use sesame meal, almond meal instead.

我很多年没吃糯米糍了。我相信在过去的20年里, 这是我的第二次吃。第一次是在中国餐馆, 他们给了我们糯米糍作为免费甜点, 但一点也不好吃。小时候在中国用糯米做的东西从来就不是我的菜。我不知道为什么这次我这么想做,而且好吃到我几乎一口气吃完了。令人 惊讶!!!这不是日式糯米糍, 这是福州人的做法。

成分:

普通粘米粉1/3 杯

糯米粉1杯

糖3汤匙

花生粉1/2 杯

水1/2 杯

做法:

把花生和糖混合在一起。

将2种粉混合在一起, 加入水和到粉团形成。

将粉团揉成长条, 均匀切成16到20个。

把每块粉团搓圆, 然后在沸水中煮7-8 分钟, 直到它们都浮到水上。

用漏勺把所有的球从水中取出, 然后把它们放到花生糖的混合物里。

滚一滚粉团,并确保每个都粘上足够的花生粉。

小贴士:

你可以根据自己的喜好添加或减去糖的量。你甚至可以调整米粉的比例, 如果你喜欢更软一点可以用多一点的糯米粉。如果你喜欢其他口味, 你可以用芝麻粉, 杏仁粉代替花生粉。

Fruit Ice Bars/水果冰棒

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I saw someone else was making this fruit ice bars, and she made them look so colorful and delicious! I couldn’t wait to make some for myself too. Here they are: mango strawberries and yogurt ice bars. It is so easy even a cave man can do it. : )

I don’t think any kind of fruit can be used to make this, it has to be some sort of creamy texture fruits like berries, mango or something juicy like water melon.

I used mango, strawberries and plain yogurt. If you want to be healthy like me, don’t add anymore sugar to the fruit puree, or you can add sugar, honey as you may like. Also you’re free to choice any other kind of yogurt, you don’t have to stick with plain one. But I was very happy with mine. I pureed some mango and strawberries(separately of course), then layered them in the ice bar boxes with my favor plain yogurt, then put them in freezer overnight.  My mother thinks it is not sweet enough, but I love it just the way it is.

Imagine in a hot hot hot summer day and you make some of these, and you can enjoy it without any guilt! I can’t wait to make some  more with other fruits! Oh, don’t forget to invite you children to “help” you make some, they will want to eat more!!!

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我看到其他人在作这个水果冰棒, 她把冰棒做的五彩缤纷又美味!我迫不及待也做了一些。这些是: 芒果草莓和酸奶冰棒。这个容易到一个远古的洞穴人都会做。: )

我不认为任何一种水果都可以用来做这个, 必须是一些口感比较滑比较绵柔的水果, 比如浆果, 芒果或一些汁水比较多的如西瓜。

我这次用芒果, 草莓和普通酸奶。如果你像我这样提倡健康就不要再添加糖到水果浆里, 或者你可以加糖, 蜂蜜, 你喜欢就好。你也可以选择任何其他类型的酸奶。但我很喜欢我自己做的。我把一些芒果和草莓打成泥(当然是分开打的), 然后加我喜欢的纯酸奶把他们分层加入冰棒盒里, 然后放在冰箱里过夜。 我妈妈认为它不够甜, 但我喜欢。

想象一下在炎炎夏日, 你做了一些五颜六色的冰棒, 你可以多吃没有任何内疚!我迫不及待地想用其他的水果做更多!哦, 别忘了邀请你的孩子 “帮助 ” 你做一些, 他们会想吃更多哦!!!

Mango Tapioca/芒果西米露

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This is something really delicious and easy to make, only it will take sometime time to prepare.

Chinese purple sticky rice 1 cup

Small tapioca Pearl 1/2 cup

2 big strawberries

1 mango

Coconut milk 2/3 cup

Coconut flavor Sugar 1/3 cup

Wash rice and cook it in a electronic pressure cooker for 18 minutes with 3 cups water.

Bring 2 cups water to boil then add tapioca, turn the heat off and leave it for 30 minutes with a lid on.

Drain the water from tapioca then add 2-3 more cups fresh cold water and start cooking again. At this point, the center of tapioca is still white, by the time the water is boiling again, the white in the center will disappear. when the white is totally disappear, turn the heat off and drain most of water.(depend on how thick do you want your dessert to be, don’t make it too thin though)

Add coconut milk and coconut sugar and bring it to boil again. (adjust the amount of  coconut milk and sugar according to your own preferences)

This dessert can be served hot or cold. If you want to eat it cold (more common) you should cook it with a little more water because it will absorb water while it cools down.

Scoop some purple rice by using a ice cream scoop and add it to tapioca, garnish it with strawberries and mango.

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这是一道很好吃的甜点, 很容易做, 只是需要一些时间来准备。

中国紫糯米1杯

木薯西米1/2 杯

2个大草莓

1个芒果

椰奶2/3 杯

椰味糖1/3 杯

清洗糯米, 用电压力锅加用3杯水煮18分钟。

2杯水煮沸, 然后加入西米, 关火盖盖子静置半个小时。

将水从木薯中篦出, 再加2-3 杯新的冷水, 再开始煮。此时, 木薯的中心仍然是白色的, 当水再次煮开时, 中间的白色就会消失。当白色完全消失, 关火并篦掉大部分水。(取决于你希望你的甜点有多稠, 当然也不要让它太稀)

加入椰奶和椰子糖, 再次把它煮沸。(根据您的喜好调整椰奶和糖的量)

这道甜点可以冷吃或热吃。如果你想吃冷的 (更常见), 你应该多加一点水煮, 因为它冷却下来会吸收很多水。

用冰淇淋勺舀一些紫糯米加入西米中, 用草莓和芒果点缀。

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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Mashed Taro/芋泥

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This is a very traditional Fujianese dish. In the old time, this is a must have holiday dessert dish. Yes, it is dessert, so it is sweet!!! It has to have pork fat in it. I love it since when I can remember. You should adjust the ingredients to your own preferences. I sometimes use milk instead of water just so it is creamier.

Ingredients:

3 cups cooked taro

1/2 cup pork fat

1/3 cup sugar

1/3 cup water

Some black sesame seeds for garnish

Direction:

Peel the taro and cut into smaller pieces, steam over water until fork tender.

Use a potatoes smasher to smash the taro.

Add the rest of ingredients to the mashed taro and mix well.

Garnish with black sesame on top.

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這是一個非常傳統的福州菜。在以前這是一個过年过節必須有甜點。所以它是甜的!!!它一定要用到猪油。超喜欢吃。 你可以根據自己的喜好調整配料。我有時用牛奶代替水。
成分:
3 杯熟芋頭
1/2 杯豬油
1/3 杯糖
1/3 杯
一些黑芝麻做裝飾
方法:
將芋頭去皮, 切成小塊, 过水蒸至软烂。
压成芋泥。
把剩下的配料加入到芋泥中, 拌勻。
用黑芝麻點綴在上面。

Durian Crepe Cake/榴莲千层蛋糕

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Recently I see so many people eating Durian crepe cake, it makes me wonder how it will taste like. So last Saturday I bought a big frozen durian home and decided to make one myself. Before I assembled the cake, the cream mixture looked kind of runny to me; I started to worry a little, but decided to finish it anyway. After I finished assembling, the cake was kind of shaky like pudding: jiggling around. I was like man this is going to be bad!!! However, when I eat it today I was shocked, the cake didn’t need to stay in room temperature for 15 minutes, it was ready to eat fresh out of the refrigerator. It tasted so GOOD, so soft and creamy, so fully of the fragrance of durian (of course only if you like durian). It is the exact Lady M crepe cake feeling I’ve been looking for. It is better than Lady M now (just kidding)!!!!!

Mille Crêpes Cake Recipe by Ellen Easton. I made some changes to the original recipe.

Here is the link to the original recipe:  http://whatscookingamerica.net/EllenEaston/20-LayerCrepeCake.htm

Preparation:
The day before making and assembling the cake, make the Crepe Batter and the Pastry Crème Filling (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.

Pastry Crème Filling:
1 egg
1 tablespoon all-purpose flour
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon hot water
2 tablespoons heavy cream, whipped
In a small bowl, add egg, flour, sugar, and cornstarch; beat until smooth.
In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and just comes to a boil.
Remove from the heat. Add vanilla extract and hot water; stir until dissolved into the mixture. Set aside to cool until firm.
When the Pastry Crème has cooled, fold in the whipped cream.
Refrigerate mixture until thick (best if refrigerated overnight).

Crepe:

Remove the prepared Crepe Batter from the refrigerator and bring to room temperature. Heating up a nonstick skillet 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. I usually end up making around 25-27 pieces 7 inches diameter crepes.

Durian and heavy cream mixture:

400g of heavy cream

2 tablespoons of sugar

450g Durian puree

 

Remove the prepared Pastry Crème Filling from the refrigerator.

Whip heavy cream with the sugar until it reaches firm peak.

Gently fold the whipped cream into the Durian puree, after mix them well, fold the mixture to the prepared chilled and thickened Pastry Crème Filling. If it is runny, refrigerate it for a couple of hours.

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 (approximately 1/4 cup).
Cover with another piece of dry crepe and repeat the above process 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 before serving. Dust with powdered (confectioners’ sugar) and garnish it with berries.

 

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最近老看到别人吃榴莲千层蛋糕,搞的我很想吃。上个礼拜六出去买了个大榴莲回家决定做一个。 做好蛋糕抹层的奶油后我有点当心因为好像看起来太稀了但是还是决定做完它。 蛋糕层层搭起之后看起有点像果冻一样颤颤巍巍的,我想完蛋了,可能榴莲太稀了。放冰箱过夜后第二天吃的时候发现, 好吃的不得了一点也不会稀,也不要像之前一样要放外面15分钟才可以吃。 我感觉比Lady M 还要好吃了。 好有成就感!!!

準備:
製作蛋糕前一天做千层蛋糕糊和糕點奶油糊 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 杯中筋面粉
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,热牛奶直到有小泡泡关火,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。

奶油糊:
1 個雞蛋
1 大湯匙面粉
2 大湯匙砂糖
1 湯匙生粉
1 杯牛奶
1 茶匙純香草精
1 茶匙熱水
2 大湯匙奶油,打发

在一隻小碗,加入雞蛋、 麵粉、 糖和生粉 ;打至光滑。
在平底鍋裡低温把牛奶幾乎煮沸 。並慢慢攪拌牛奶到雞蛋混合物中。再倒回到平底鍋裡不斷攪拌,大約 5 分鐘,直到變稠。
關火。加入香草精和熱水 ;攪拌,直到溶解到混合物中。放在一邊冷卻。
當糕點奶油已經冷卻時,拌入打发的奶油。
冷藏混合物,直到變稠 变凝固(最好冷藏一夜)

制作饼皮:
從冰箱取出準備好的千层蛋糕糊 至室溫:

不粘鍋中火,做第一片时候锅里喷一点点油。在锅内均勻分佈大約 ¼ 杯麵糊 ;快速的旋转锅子以便面糊均匀覆蓋锅底。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。我通常会做出25-27张7英寸的饼皮。

榴莲馅料奶油

400克鲜奶油

2大勺白砂糖

450克榴莲果泥(搅拌机搅拌)

從冰箱取出準備好的奶油糊:

鲜奶油加 糖用打蛋器打发到中性发泡,就是提起搅拌器奶油的尖是硬的但是还是一边倒。輕輕地把榴莲果泥糊加入到刚刚打发的奶油里,轻轻的搅拌均匀后再加入到前一晚準備好的奶油糊里轻轻的拌匀。

如果你对打发奶油有疑问,可以看看漾漾美味的奶油打发视频: http://bbs.wenxuecity.com/cooking/1516758.html  保证受益匪浅。

20 層的千层蛋糕:
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。當準備食用时撒上糖粉或加点水果装饰。

Blue Berry Sponge Cake/蓝莓海绵蛋糕

I baked 3 cakes in the last 2 days. I want to bake a cake that has the really soft but rich texture. I am still trying to find the right recipe…

Here are the cakes:

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Blue berries syrup:

½ pint blue berries

3tbsps sugar

1tbsp water

Mix all the ingredients above in a cooking pan, bring it to boil then reduce the heat to low and cook for 10 minutes. Filter the mixture and set the syrup aside.

 

Blue berries cream cheese Frosting:

( good for 2 – 6″ cakes)

1 1/4 cups heavy whip cream
1/2 cup sugar
1 tsp vanilla extract
12 oz cream cheese

3 tbsps blue berries syrup

Whip cream cheese and blue berries syrup until it is creamy and fluffy.

Mix whip cream, sugar and vanilla extract together in a big mixing bowl and whip on high speed until soft peaks form.
Add the cream cheese mixture to the whipped cream and whip until stiff peaks form. Set whipped frosting in the refrigerator.
Cake:

Ingredients:

6 eggs at room temperature,

Cake flour 200 grams, sifted

Sugar 150 grams

Vegetable oil or melted butter 50 grams

Baking:

Preheat oven to 355Fahrenheit

Break the whole eggs into a large mixing bowl

Then pour the sugar into the bowl

Take a big cooking pan with some hot water in it, leave the bowl on top of it (the bottom of the bowl touches the hot water) and whip the eggs.

With the constant whipping, the egg will produce big bubbles; then it will become thicker.

Whip the egg until when you pick up the mixer the egg batter drop down will not disappear immediately and you can use it to draw clear lines. (The whole process takes about 12 minutes depends on the power of your mixer).

Add the flour to the batter in 3 times; with the help of a rubber scraper carefully stir it from the bottom to the top. Do not mix it in a circle direction to avoid defoaming of the egg.

Pour the vegetable oil or melted butter into the cake batter and continue to stir from the bottom to the top.

Spread the parchment paper on the bottom of the baking pan and pour the cake batter into it.

Bend the baking pan on the kitchen counter really hard a few times to get the air out. Bake in the preheated oven for 15-20 minutes. To see if it is ready, use a toothpick to insert inside the center of the cake if it comes out clean then it is ready.

Assemble:

Let the cake to cool down completely

Cut the cake into 3 even slices

Leave the first slice on a cake bottom pad and put it on the cake turntable

Add some frosting on top of the first cake slice, with the help of spatula, smooth the frosting on the surface evenly. Then add the second slice and repeat the same procedure until all 3 layers are stacked up. Use an icing decorator to smooth the surface and the side of the cake. Decorate the cake with your favor berries or fruits.

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蓝莓糖浆:

½品脱蓝莓

3大勺白 糖

1大勺 水

把上面的所有配料倒入锅里, 把它煮开, 然后把把火调小 煮10分钟。过滤混合物, 把糖浆放在一边备用。

蓝莓奶油奶酪霜:

(够做2 个6寸的蛋糕)

1 1/4 杯奶油

1/2 杯白糖

1茶匙香草精

12盎司奶油奶酪

3汤匙蓝莓糖浆

用搅拌器打奶油奶酪和蓝莓糖浆, 直到它变蓬松。

将奶油, 糖和香草精倒入一个大的碗里用搅拌器高速搅拌, 直到奶油变浓稠。提起搅拌器奶油仍会滴落。

加入奶油奶酪混合物到奶油里继续打, 直到凝固硬性发泡。放在冰箱里备用。

 

蛋糕:

蛋糕的食谱是君之的, 几乎没有改变。 http://blog.sina.com.cn/s/blog_4a5089ff0100cdet.html

配料

鸡蛋6个, 室温

低筋面粉200克,

细砂糖150克,

植物油或融化的黄油50克
烘焙:烤箱中层355 华氏度,15-20分钟

制作过程

准备一个稍微大点的盆,鸡蛋打入盆里。
再将白糖倒入。
取一个锅,锅里放入热水,把打蛋盆坐在热水里,并用打蛋器将鸡蛋打发。
随着不断的搅打,鸡蛋液会渐渐产生稠密的泡沫,变得越来越浓稠。

将鸡蛋打发到提起打蛋器,低落下来的蛋糊不会马上消失,可以在盆里的蛋糊表面画出清晰的纹路时,就可以了。(整个打发的过程约需要12分钟, 看你的打蛋器的马力有多大)
分3次倒入低筋面粉,用橡皮刮刀小心地从底部往上翻拌,使蛋糊和面粉混合均匀。不要打圈搅拌,以免鸡蛋消泡。
在搅拌好的蛋糕糊里倒入植物油或者融化的黄油,继续翻拌均匀。
在烤盘里铺上油纸,把拌好的蛋糕糊全部倒入烤盘。
把蛋糕糊抹平,端起来在地上用力震几下,可以让蛋糕糊表面变得平整,并把内部的大气泡震出来。把烤盘送入预热好355度的烤箱,烤15-20分钟,用牙签插入蛋糕内部,拔出来后牙签上没有粘上蛋糕,就表示熟了

组装:

让蛋糕完全冷却下来。

把蛋糕横切成3片

将第一个切片放在蛋糕垫上, 再放在蛋糕转盘上。

在第一片蛋糕上加一些奶酪霜, 在刮刀的帮助下, 均匀地抹在蛋糕上。然后将第二个切片覆盖上去, 重复同样的步骤, 直到所有3层蛋糕片都堆起来。使用一把刮蛋糕奶油专用刮刀把蛋糕的面和边都刮平。用你喜欢的浆果或水果装饰蛋糕。

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I didn’t have enough frosting for this last one, so this one I added some strawberries to the frosting and make a sandwich cake. Lol…

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ZongZi/粽子

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This year I made my zongzi with purple rice with mixed beans. Savory ones I used  abalone. In order to make zongzi really tasty, I used abalone and chicken breast to make broth and use the broth to soak the rice. For the sweet ones I used dried osmanthus and sugar with some water to make osmanthus syrup, then I used the syrup to soak the rice and beans. I have to say they are really delicious.
4 cups of abalone chicken broth
3 tablespoons of  dark soy sauce
1.5 tablespoons of light soy sauce
1.5 tablespoons of oyster sauce
2 teaspoons Salt
6 cups Round glutinous rice
After washing the rice, add the above ingredients to soak the rice overnight (broth has to  to be cool), if the rice soaks up all the broth, add a little more water in, but do not add too much,  we want to keep the flavor in.
Osmanthus syrup:
5 tablespoons of dried osmanthus
1 cups of sugar
Water 4-5 Cups
Put the above ingredients in a cooking pot and cook about 10 minutes with medium low heat. Filter the syrup and set aside.
Dried Red Bean 6 oz.
Dried Black Bean 6 oz.
Dried Peanuts 2 oz.
1 cup skinless green bean
Purple glutinous Rice 3 cups
Round white glutinous rice 2 cups
Rinse the above ingredients and add the osmanthus syrup to soak overnight.
Wrapping is the same every year, here is the link:

今年包的甜粽子有紫米杂豆的。 咸的有加了鲍鱼的豪华版。 为了让粽子更入味, 我用鲍鱼加鸡胸煲了一锅汤来泡糯米做咸的。 用桂花加白糖熬了桂花糖浆泡米和豆子做了甜的。 很入味好吃的说。 比起以前泡了水后才加糖或着盐要更入味,更香。

鲍鱼鸡汤4杯

老抽3汤勺

生抽1.5汤勺

蚝油 1.5汤勺

盐2茶勺

圆糯米 6杯

把米洗净后加入以上材料浸泡过夜(鸡汤要放凉了),如果水干了,就再加一点水进去,但不要加太多,以免把米的味道冲淡了。

桂花糖浆:

干桂花 5汤勺

白糖1杯

水4-5杯

将以上材料放锅里煮开后开中小火煮10分钟,放凉捞出桂花渣,备用。

红豆6盎司

黑豆6盎司

花生2盎司

无皮绿豆1杯

紫米3杯

圆白糯米2杯

将以上材料洗净后加入桂花糖浆浸泡过夜。

做法每年都一样,包法我也不啰嗦了。

https://caiqinchen.com/2015/06/14/sweet-rice-wrapped-in-bamboo-leaves%e7%b2%bd%e5%ad%90/

栗子慕斯蛋糕

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看到一个很厉害的网友最近做了芋头的慕斯蛋糕,很想吃所以就买了栗子做了。我想如果用芋头做一定很香。她的做法在这: http://bbs.wenxuecity.com/cooking/1508576.html

为了方便我稍微改了一些东西,这个方子跟我以前用的一个很相似: https://caiqinchen.com/2014/09/01/blueberry-mousse-cake%e8%93%9d%e8%8e%93%e6%85%95%e6%96%af%e8%9b%8b%e7%b3%95/

一,栗子泥

材料:

  • 栗子肉400克
  • 菜油 30克
  • 椰奶 100克
  • 牛奶 50克

做法:

栗子煮熟挖出栗子肉(也可以买速冻的栗子肉),加入油,牛奶和椰奶在搅拌器里搅拌到细腻无颗粒。

二,栗子戚风蛋糕

材料:(8寸圆型烤模)

1,蛋黄糊材料:

  • 蛋黄 5个
  • 菜油 40克
  • 牛奶 60- 70克,
  • 低筋面粉 70克
  • 栗子泥180克
  • 朗姆酒 15克

2,蛋白霜材料:

  • 蛋白 5个(冷藏)
  • 细砂糖 60克,
  • 玉米淀粉 5克
  • 醋 一小勺,

烘烤温度为低温烘焙,烘焙温度为140°C/285F

制作过程:

  1. 蛋黄糊制作

鸡蛋冷藏取出,蛋白蛋黄分开。

蛋黄加糖,用手动打蛋器稍加打发,加菜油搅拌均匀,加牛奶和酒,加入栗子泥拌匀,

2,最后加低粉(过筛)略加拌匀至光滑细腻无颗粒。静置半小时。调好的面糊较稀,用刮刀挑起可以顺畅垂落成蝴蝶结状。

3,准备模具,把一条厚一些的厨房布用水完全浸湿,拧干,包住模具的四周。打开烤箱设定温度140°C/285F。

4,开始打发蛋白 , 糖和玉米淀粉混合(玉米淀粉有利打发的蛋白稳定)

蛋清放入干净无油的打蛋盆里加入醋,开始打发蛋白。糖和玉米淀粉混合物分三次加入,先高速打发成粗泡,第一次加糖和玉米淀粉,先低速打发到糖融合蛋白再高速打发到比较细腻的程度;第二次加糖和玉米淀粉,再先低速后高速打发蛋白至有软钩出现时;第三次把全部剩下的糖和玉米淀粉倒入,将蛋白打发至硬性发泡,拉起打蛋头蛋白成尖峰状。

4,分三次将蛋白与蛋黄面糊用切拌的手法拌均匀。

5,倒入包围厚厚一层湿布的8寸圆形活底模具,抹平表面。轻磕消去大泡。放预热的烤箱中层,烤50分钟后,表面盖锡纸,再烤40分钟左右,直到用手按压蛋糕表面有弹性,且有沙沙的声音。或用一根竹签插入蛋糕,取出竹签干净没有挂住的蛋糊即可。

6,出炉后带模具倒扣在凉架上,放至凉透再脱模。

三,意式蛋白霜

材料:

  • 蛋白 100克
  • 细砂糖 80克
  • 水 25克

制作过程

1,制作意式蛋白霜:把糖和水放入干净没有杂质的厚底奶锅,小火加热糖浆开始冒大泡泡。离火。

2,把蛋白放入干净无油的打蛋盆里,打发蛋白至“鸟嘴”泡沫状的湿性打发状态。

3,降低打蛋器的速度到中底速,沿着打蛋容器内壁,缓缓倒入高温糖浆到蛋白中,倒入时,糖浆呈细线状流入,糖浆全部倒完后,持续中速打发蛋白硬性发泡,蛋白坚挺直立。

四,栗子椰子慕斯

材料

栗子泥 350克

椰奶 150克

鲜奶油 180克

意式蛋白霜 150克

吉利丁粉 15克 + 冷开水 75克

朗姆酒 25克

制作过程:

1,将吉利丁粉加入冷开水浸泡。使吉利丁吸水膨胀备用。

2,栗子泥加入椰奶拌匀,

3,再加入隔热水融化的吉利丁,混合均匀,过程中如有不易拌匀的情形,稍微隔水加热,

4,加入朗姆酒拌匀,

5,鲜奶油打发至7分发,出现纹路还可以流动的状态。

6,加入完全冷却的意式蛋白霜到4中的芋泥中,切拌均匀。

7,先加入1/4打发好的鲜奶油到6中,用切半和翻拌的手法混合,不要画圆圈。

9,再将剩余的鲜奶油加入,混合均匀后,慕斯馅即完成了。

 

切记要做好蛋糕后才开始做慕斯馅, 因为蛋糕还要时间放凉。慕斯馅做好后很快就凝固了。

然后就可开始组装蛋糕了!(9寸慕斯圈)

1,准备好模具,慕斯圈底部包上锡纸,放在托盘中

2,把冷凉的蛋糕坯横切成3片

3,先放一片蛋糕在慕斯圈底部,挤入一层慕斯馅

5,上面放一片蛋糕坯,轻轻按压一下,重复以上步骤组装第二,三层

5,放入冰箱冷藏4个小时,直到凝固,

蜜桃淋面

蜜桃味橡皮糖 40克

水2/3 杯

将糖和水加热到糖化了

等糖水凉了就可以浇在蛋糕上了

放一些好看的水果在蛋糕上做装饰

放冰箱至少1-2个钟头

慕斯淋面凝固后,用电吹风吹热慕斯圈,取出做好的慕斯。

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