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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Rice Balls/汤圆/元宵

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On the 15th day of the new year, Chinese will celebrate the 15th day of the first month by eating rice balls with different kind of stuffings. I like the one with savory meat inside.

Rice ball :

Sweet sticky rice flour 3 cups

Cold water 1 cup

Hot water 5tbsp

Regular rice four 4tbsp

Oil 1tsp

Peanut stuffing:

Roasted peanut 50g (finely grounded)

Peanut butter 2tbsps

Pork fat 4tbsp

Sugar 2-3tbsps

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Sesame stuffing:

Roasted sesame Powder 50g

Pork fat 3tbsp

Sugar 2-3tbsps

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Meat stuffing:

Ground pork 120g

Light soy sauce 1tbsp

Dark soy sauce 1 tbsp

Sugar 1/2tbsp

Scallion 3tbsps (finely chopped)

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Add hot water to the rice flour and mix them with a pair of chop stick first, then roll them with hands.

Add cold water to the dough, when the flour almost come together, add oil and knead the dough for 2 minutes.

Mix all the ingredients for peanut stuffing, sesame stuffing and meat stuffing separately in separate containers.  Then roll each of them into 10 small balls and freeze them in freezer for about 1 hour.

Cut the rice dough into 30 even pieces.

Roll the rice dough into small round ball first then use your thumb and index finger roll the ball into a deep bowl shape, then add one of the freeze flavored stuffing inside the bowl shape rice ball then close the opening , hold your palms together and roll it into a round ball again.

Bring a big pot of water to boil, add the rice balls to the boiling water and cook for about 3 minutes, when the balls float to the surface, turn the heat to medium and continue to cook for 2-3 minutes.  If the meat is frozen, then cook 1-2 minutes more. Don’t cook too many at a time, you should cook not more than 10 at a time, it all depend on the size of your cook ware and the amount of water.

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糯米团︰

糯米粉 3 杯

冷水 1 杯

热水 5 汤匙

大米粉4 汤匙

油 1 茶匙

花生馅︰

熟花生 50 克 (细磨过的)

花生酱 2tbsps

猪油4 汤匙

糖 2-3汤匙

芝麻馅︰

熟芝麻粉 50 克

猪油 3 汤匙

糖 2-3汤匙

肉馅︰

碎猪肉 120 克

生抽 1 汤匙

老抽 1 汤匙

糖 1/2 汤匙

葱花 3汤匙

将热水加到粉里先用筷子搅拌一下,然后用手揉。

再往面团里加冷水,当面团快成型时加油 再揉2 分钟。

混合所有做花生馅、 芝麻馅和肉馅的原料在不同的容器里。 然后将每种馅都分成 10 个小球并放冰箱里冻约 1 小时。

粉团平均切 成30 份。

用手掌将粉团搓圆,难后用你的拇指和食指将粉团搓成一个跟深碗一样的形状,加一颗馅料在碗内,难后把开口合上,再用你的手掌搓成一个圆圆的球。

烧开一大锅水,加入做好的汤圆/元宵到煮沸的水里,煮大约 3 分钟,当汤圆/元宵浮到了水面时,转至中火,继续煮 2-3 分钟。 如果是冷冻的肉,多煮 1-2 分钟。不要一次煮太多,应该不超过 10 个一次,这也取决于你的锅的大小和水的量。

Water Chestnut Cake/桂花马蹄糕

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马蹄粉125克

水 700 克

片糖和冰糖各100克

马蹄 100克

干桂花1汤勺

枸杞 几粒

把1/3的水加到125g马蹄粉中。用勺子搅拌一下。

剩余的水放入一个小锅子里,放入糖,枸杞和桂花煮成糖水。

煮开后加入马蹄丁。

边搅拌马蹄粉水边慢慢倒1/4 到煮沸的糖水里,要不停的搅拌。搅拌到最后,就能搅出很浓稠的粉浆。

将冲好的粉浆再慢慢的倒入剩下的马蹄粉水里也一样要不停的搅拌。

做好的粉浆倒入一个锡盘里后放锅里隔水蒸20分钟即可

蒸好的马蹄糕晶莹剔透

待凉后,切块用油微煎或隔水蒸,即可食用。

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Water chestnut powder 125g

Water 700 grams

Brown rock sugar and white rock sugar 100g each

Water chestnut 100g

Sweet-scented osmanthus 1 tablespoon

A few grains of Chinese wolfberry fruit

Add 1/3 of water to the water chestnut powder. Stir with a spoon.

Pour the remaining water to a small pot; add sugar, Chinese wolfberry fruit and sweet-scented osmanthus cook into syrup.

Add finely chopped water chestnut to the syrup.

Stir water chestnut powder and water mixture and pour 1/4 of it slowly to the boiling syrup, keep stirring until it forms thick batter.

Pour the battery slowly to the remaining water chestnut powder and water mixture and keep stirring.

Pour the batter to a tin container and steam over boiling water for 20 minutes

Once cooled, cut into pieces pan fried with little bit of oil or just steam over water.

Double Colors Sweet Rice/双色甜糯米

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White sticky rice 2 cups

Black sticky rice 2 cups

Pork fat ½ cup

Sugar ½ cup + 4tbsp

Water 1/2 cup

Dried Osmanthus  2tbsp

Soak rice in water separately overnight.

Drain the rice then steam over boiling water for 10 minutes for white sticky rice and 20 minutes for black sticky rice.

When the rice is ready, mix it with ¼ cup sugar, 2tbsps water and ¼ cup of pork fat while it is still hot. Do the same for the other rice.

Get a large deep bowl, add the two different kind of rice in two separate sides then press down a little.

You can make this a day before, and if you do just steam the rice over the boiling water the next day.

Get a large plate cover the rice bowl, then flick over to get the rice to the plate.

Bring ¼ cup water, 4tbsps sugar and dried osmanthus to boil, add a little bit of starch water to thicken the sauce a little. Pour the sauce over the rice.

白糯米 2 杯

黑糯米 2 杯

猪油 ½ 杯

糖 ½ 杯 + 4 汤匙

1/2 杯水

干桂花 2 汤匙

分开浸泡大米过夜。

隔水大火分开蒸白糯米10 分钟,黑糯米 20 分钟。

米饭蒸好后,混合 ¼ 杯糖,2大勺 水和猪油 ¼ 杯, 搅拌好。另一种米也一样做法拌好。

在一个大的深碗里,将俩种米饭分别放在碗的俩边,难后往下压一压。

你可以在前一天做好,第二天蒸一下就好了。

用一个大盘子盖住米饭碗,然后翻过来将米饭倒在盘子里。

¼ 杯水,4大勺 糖和干桂花煮沸后,加入一点点的淀粉水勾芡一下。桂花糖汁倒在米饭上。

Bubur Cha Cha/摩摩喳喳

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Taro 120g (small diced)

Japanese pumpkin 120g (small diced)

Yellow sweet potato 120g (small diced)

Purple sweet potato120g (small diced)

Japanese sweet potato 120g (small diced)

Small size Tapioca pearls 1/3 cup

Pandan leaves 3 pieces

Coconut milk 10 oz.

5 cups water

Rock sugar ¼ cup

Steam taro, pumpkin and all the potatoes over the boiling water for 15 minutes or until they are all tender.

Bring some water to boil and cook the tapioca for 2 minutes, then drain

Add 5 cup of cold water, pandan leaves and the precooked tapioca in a cooking pan and bring it to boil or cook until the tapioca turns clear without white color in the center.

Add coconut milk and rock sugar then bring everything to boil again then turns off the fire.

Add the taro, pumpkin and sweet potatoes to the coconut milk and tapioca mix.

 

This dish can be served hot or cold and the color is so beautiful.

 

芋头 120 克 (切小粒)

日本南瓜120 克 (切小粒)

黄色甜薯120 克 (切小粒))

紫色的甜薯120 克 (切小粒))

日本甜薯120 克 (切小粒)

小粒西米1/3 杯

香兰叶 3 片

椰奶 10 盎司。

5 杯水

冰糖 ¼ 杯

隔水蒸芋头、 南瓜和所有的甜薯约 15 分钟或直到他们熟透。

煮开些水来煮西米 2 分钟,然后捞出备用。

加 5 杯冷水、 香兰叶和西米在锅里一起煮开或煮到西米变成透明没有白色在中心。

加入椰奶和冰糖后再煮开,然后关火。

加芋头、 南瓜和红薯到椰奶和西米里。

 

这道甜点可以热吃也可以冷吃,颜色漂亮到不行,看看都高兴。

 

Creme Brulee/焦糖布丁

I love Creme Brulee as much as flan, but I make it the healthy vision by using whole milk. It turned out to be pretty good (maybe only for me) but I still want to share with you and maybe you will like it too. If you don’t care about calories that much use cream instead.

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Ingredients

2 egg yolks

3 whole eggs

9 tablespoons white sugar

1/2 teaspoon vanilla extract

2 1/2 cups whole milk

Directions

  1. Preheat oven to 300 degrees F
  2. Beat all the eggs, 5 tablespoons white sugar and vanilla extract in a mixing bowl until well mixed, don’t over beat it because we don’t want a lot of bubbles.
  3. Boil the milk in a saucepan over low heat until it is really hot and almost comes to boil. Remove it from heat immediately. Stir milk into the egg mixture; beat until combined.
  4. Pour milk and egg mixture over the strainer because I use whole egg. If you prefer to use egg yolks only(6 egg yolks)  then you don’t need to do this step.
  5. Pour the mixture to 6 (7-8 Oz.) ramekins. Bake in preheated oven for about 60 minutes or until the center is set. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
  6. Pour about 2/3 tablespoon sugar over each of it, then brown the sugar by using a kitchen torch. Let cool on the counter for about 5 minutes then refrigerate until custard is set again.

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材料

2 个蛋黄

3 个全蛋

9汤匙白糖

1/2 茶匙香草精

2 1/2 杯全脂牛奶

 

做法

1.预热烤箱至华氏 300 度

2.在一个大碗里搅拌所有的鸡蛋, 5 汤匙糖和香草精,不要过分打蛋因为不想有很多的泡泡。

3.牛奶在一个锅里小火加热直到它几乎煮开。把牛奶搅和到鸡蛋混合物里; 搅拌均匀。

4.因为我用全蛋所以把牛奶混合物过滤一下。如果您更喜欢只用蛋黄(6个蛋黄) 那你不需要做这一步。

5.倒混合物至 6 个(7-8 盎司)的模子里。放入烤箱烤约 60 分钟,或直到中心凝固。从烤箱中取出,冷却至室温。冷藏至少 1 小时或过夜。

6.倒入2/3 汤匙糖在每杯的表面,然后使用厨用火枪融化白糖。在柜台上大约放5 分钟到凉然后放进冰箱冻再次冻10来分钟。

 

Flan/弗朗

I love flan a lot, but so concern about calories. So I decided to make flans with both cream and whole milk to see the difference. The first one is made of cream.

img_10371 3/4 cups heavy cream

1 cup whole milk

Pinch of salt

2 tsps. Vanilla extra

2/3 cup sugar

1/3 cup water

4 eggs

2 egg yolks

3 tablespoons sugar

Preheat oven to 350°F

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Combine cream, milk, vanilla extra and salt together. Bring to simmer over medium heat. Remove from heat and let cool down for 15 minutes.

Meanwhile, combine 2/3 cup sugar and 1/3 cup water in another pan and cook until sugar dissolve. Increase heat to high and cook without stirring until syrup turns deep amber about 7-8 minutes. Quickly pour caramel into six 3/4-cup ramekins . Swirl the caramel quickly make sure all the bottom of the ramekins are covered.

Whisk eggs, egg yolks and the rest of the sugar, then gradually whisk cream mixture into egg mixture without creating lots of foam. Pour custard to the ramekins; Pour enough hot water into baking pan to come halfway up sides of ramekins.

Bake until centers of flans are gently set, about 35 to 40 minutes. Take them out of the baking pan and let cool. Chill until cold. Cover and chill overnight.

To serve, run small sharp knife around the edge of the flans. Turn over onto plate. Shake gently to release flan.

The one below is made of whole milk. The only different is use whole milk instead of cream, everything else is the same.

Differences (Taste):

The one made of cream tastes creamier, I can feel the cream the second my tongue touches it. The one made of milk has flatter taste, lack of the excitement we usually get from this kind of desert.

Differences (Texture):

Cream one has firmer texture and the one made of milk has the really silky texture. It is  like comparing firm tofu to soft tofu. Milk one will melt into your mouth.

Differences (Calories)

Heavy Cream : 1Tbsp is about 50 calories (varies depend on the brand)

Whole milk : 1cup is around 150 carlories

1tbsp =15ml

1cup = 240ml

我很喜欢弗朗,但又很担心它的热量。 有天心血来潮要用奶油和牛奶来分别做看看有什么不同。 上面那一个是奶油做的。

1 3/4 杯奶油

1 杯全脂牛奶

1撮盐

2 茶勺香草精

2/3 杯糖

1/3 杯水

4 个鸡蛋

2 蛋黄

3 汤匙糖

烤箱预热至 350 ° F

将奶油、 牛奶、 香草精和盐混合。中火煮到开始冒泡后关火,冷却 15 分钟。

混合 2/3 杯糖和 1/3 杯水在另一锅中的,煮至糖溶化。调高火力煮到糖浆变成深琥珀色约 7-8 分钟,不用搅拌时不时拿起轻轻转一转。快速倒入焦糖入模子中。迅速旋转焦糖确保覆盖所有模子的底部。

搅拌鸡蛋,蛋黄和其余的糖,然后逐渐搅拌奶油混合物到鸡蛋中,尽量不要搅拌出太多的泡沫。倒蛋的混合物到6个3/4杯的弗朗的模子中; 倒入足够的热水到放模子的盘中, 至少要到模子高度的一半。

烘烤,直到中心凝固,大约 35 到 40 分钟。把它们拿出烤盘,让它冷却。加盖并冷藏一夜。

要吃时请用一把锋利的小刀延着弗朗的边缘转一圈。用个小盘子盖住模子后倒转,轻轻的倒出弗朗。

差异 (味道)
奶油口味起奶香十足,舌头一碰到弗朗马上就感受到那股浓浓的香气。 可是用牛奶做的相对来说味道比较淡,缺少那么一点点吃甜食的心满意足的兴奋感。
差异 (质地)︰
奶油做的吃起来硬一点, 而牛奶就有丝般质感这就像拿老豆腐和嫩豆腐来比较牛奶做的会融化嘴里
差异 (热量)
奶油 1 汤匙大约 50 卡路里 (变化取决品牌)
全脂牛奶 1 杯大约 150卡路里
1 汤匙 = 15 毫升
1 杯 = 240 毫升
要吃哪种就仁者见仁, 智者见智了。
下面这个是用牛奶做的/This one below is made of whole milk
不同之处在于食谱里的奶油用全脂牛奶代替,其他都一样。

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Crepe Cake/千层蛋糕

I am so happy to share with you the recipe of this crepe cake I made for Thanksgiving. It was simply too good to be true! This time it is so good that I think I won’t miss Lady M anymore. 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

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Ingredients:
Crepe Batter (see recipe below)
Pastry Crème Filling (see recipe below)
2.5 cups heavy cream
1 tablespoon granulated sugar
Powdered (confectioners’) sugar

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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 low gluten wheat  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).

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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 Pastry Crème Filling from the refrigerator:
Whip the 2.5 cups of heavy cream with the 1 tablespoon sugar. Gently fold the whipped cream into the prepared chilled and thickened Pastry Crème Filling.

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 dry crepe and repeat covering with the Pastry Crème 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).

img_0945

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主要成份:
千层蛋糕糊(見下面食譜)
糕點奶油糊 (見下面食譜)
2.5 杯奶油
1 大匙,砂糖
糖粉 少许

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。

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)。
從冰箱取出準備的千层蛋糕糊 至室內溫度:
烤盤上铺烤盤紙。
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。

從冰箱取出準備的奶油糊:
用打蛋器打2.5 杯的奶油和 1 湯匙糖。輕輕地把奶油糊加入到打发的奶油里。

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。