Zucchini bread/西葫芦面包

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15 servings 35 cents per serving

I had so many ripe bananas at home and I didn’t feel like to eat, so I decided to make a banana bread. But a few days ago I saw a good recipe for zucchini bread I also wanted to make too. I couldn’t decided which one to make so I made them both but in one bundt pan. 2 in 1. Great idea!!!When you pour the batter to the pan make sure you pour them together but in different sides, don’t mix them.

The zucchini bread original recipe is here:

https://www.lemontreedwelling.com/2017/03/lemon-zucchini-bread.html

Here is the link for banana walnut bread:

https://caiqinchen.com/2015/02/08/banana-bread%e9%a6%99%e8%95%89%e9%9d%a2%e5%8c%85/

I made change to the sugar, since I made 2 in 1, I do recommend to double the glaze if you make a big one like mine. This glaze tastes so good so I am willing to gain weight for it.

Ingredients

  • 1 1/2 cup all purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup sugar
  • 1 cup finely shredded unpeeled zucchini (do not squeeze or dry shredded zucchini)
  • 1/4 cup cooking oil
  • 1 egg
  • 2 Tbsp. lemon juice
  • 2 Tbsp. lemon zest

Glaze

  • 1/2 c. powdered sugar
  • 1 Tbsp. lemon juice
  • 1 tsp. lemon zest
  • *glaze can be doubled if desired

Instruction

 

  • In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
  • In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
  • Add dry ingredients to zucchini mixture; stir just until combined.
  • Spoon batter into greased bread pan
  • Bake at 350 degrees for 50-55 minutes or until golden brown and set.
  • Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
  • Once cool, combine ingredients for glaze and drizzle over bread.

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Zucchini Bread

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Banana with walnut bread

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Fried Wonton/炸馄饨

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4 pieces per serving $1.20 per serving

I love deep fried food like crazy!!! However, I know it is not good for me, so I don’t cook deep fried food as often as I may want to be. Anyway, I recently kept thinking about fried wonton(non stop kind of thinking), so I decided to make fried wonton this weekend. I have recipe before on how to make wonton, and I only substituted the Chinese celery with water chestnut today. I did change the way how to wrap it today so they will look prettier for deep fry, don’t use this method when you make wonton for soup. I also make a few with mozzarella cheese (1:1 ration, half cheese and half meat and shrimp combo). It is so good!

The only thing I would do differently next time is to buy the thick skin for fried wonton, the one I had was the really thin ones. Usually we use thin one for wonton soup and thick one for deep fry, the reason being the thin one get burned too easy. I had to use 2 pieces of wonton skin to make one wonton, and still they look kind of burn.

Serve this fried wonton with the Thai sweet Chili sauce, perfect combination.

https://caiqinchen.com/2016/03/27/%e4%ba%91%e5%90%9ewonton/

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我喜欢油炸食品已经到了疯狂的地步!!!不过, 我知道这对我不好, 所以我不经常做。 我最近一直在想吃炸馄饨 (不停的想), 所以我决定这个周末做炸馄饨解馋。我以前有做馄饨的食谱, 我今天用马蹄代替了芹菜。今天我改变了一下包法, 所以他们看起来更漂亮, 你做馄饨汤不要用这种包法 。我还做了一些加了奶酪的 (1:1 比例, 半奶酪和半肉和虾组合)。太好吃了!

下次再做我唯一会改的是买厚皮包油炸馄饨, 我这次用的是很薄的。通常, 我们用薄的包做馄饨汤用厚的包来炸, 原因是薄的太容易焦。我不得不用2块馄饨皮做一个馄饨, 但看起来还是有点焦。

这个炸馄饨配泰式甜辣椒酱, 完美结合。

 

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https://caiqinchen.com/2016/03/27/%e4%ba%91%e5%90%9ewonton/

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Radish Cake/萝卜糕

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Radish cake is one of very traditional Chinese new year dishes. It is very easy to make, if you like taro, you can use same  technique to cook taro cake.

Rice flour 1 pound

Corn starch 1/2 pound

Dried shrimp+ dried scallop 1/3 cup

Medium dried mushroom 8 pieces

Chinese sausage 1/2 cup

Chinese preserved pork belly 1/3 cup

Chinese celery 2 cup

Chinese white radish 2.5 pounds

Water 9 cups

Salt 2 tsps

Chicken bouillon 2tsps

white pepper 1/2 tsp

Oil 4 tbsps

Directions:

Wash dried shrimp, scallop and mushroom then soak in water overnight.

Reserved the water for soaking shrimp, scallop and mushroom.

Cut everything really fine.

Peel the radish, then use a shredder to shred the radish. Squeeze the water out of the radish ( preserve the water for later use)

Add total 9 cups of water to the rice flour and corn starch ( including the water from the radish and the water used to soak seafood and mushroom) and stir until all mix well, add 2 tbsps oil to it.

Add 2 tbsps oil to a hot cooking wok, add the meat to it and sauteed for 2 minutes, then add the shrimp, scallop and mushroom and continue to sauteed for 3 minutes, add the Chinese celery, shredded radish and the rest of spices and continue to cook for 3-4 minute.

Slowly add the flour water mixture to the wok, Turn the heat to medium and continuously stir the mixture, it will be very thin at the beginning, then it will get thicker and thicker.

Turn the heat off when there is no visible liquid.

Add the mixture to 3- 8″ greased cake pans, spread the surface evenly.

Steam them over the boiling water for about 40 minutes or until when you stick a toothpick to the center, no white color batter coming out. (the batter has to be clear, not white color)

When you want to eat the radish cake, pan fry thin slice cakes with medium heat for 2 minutes each side. You can use some oyster sauce for dipping. I love to add some hot sauce for dipping.

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粘米粉1磅

玉米淀粉1/2 磅

虾干 + 干贝1/3 杯

中号香菇8朵

中式腊肠1/2 杯

中式腊肉1/3 杯

中芹2杯

白萝卜2.5 磅

水9杯

盐 2 茶勺

鸡粉2茶勺

白胡椒粉1/2 茶勺

油4汤匙

做法:

干虾, 干贝和香菇洗干净后浸泡在水中过夜。

预留浸泡虾, 干贝和香菇的水。

把所有的材料都切的很小粒。

萝卜去皮, 然后用切菜器把萝卜削成丝。把萝卜里的水挤出来预留以后用

在面粉和玉米淀粉里加入9杯水(包括泡虾, 干贝和香菇的水,萝卜挤出来的水一共9杯), 搅拌均匀, 加入2汤匙油。

加2汤匙油到一个炒锅里,加入腊肉和香肠炒2分钟, 然后加入虾, 干贝和香菇继续炒3分钟, 加入中芹, 萝卜丝和其余的调料, 并继续炒3-4 分钟。

慢慢地将粉水混合物加入锅中, 把火调小一点, 不停的搅拌, 开始时会很稀, 然后就会变得越来越稠。

当你看不到水分时就可以关火了。

将调好的浆糊分到 3个 8 “的烤盘里, 均匀地抹平表面。

在滚水里蒸约40分钟或当你把牙签插入萝卜糕的中心, 没有白颜色面糊出来试就可以了。(必须是透明的, 而不是白色的)

当你想吃萝卜糕的时候,在一不沾锅里中火每面煎2分钟就可以吃了。你可以用一些蚝油蘸着吃。我喜欢加一些辣酱蘸。

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Blue Berry Banana Bread/蓝莓香蕉面包

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Ingredients

  • ½ cup (1 stick) butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, beaten
  • 3 ripe bananas, mashed
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups fresh blueberries tossed in 1 Tablespoon of flour

Instructions

  1. Preheat oven to 375F degrees. Spray two 9×5 loaf pan with nonstick spray. Set aside.
  2. In a large bowl, cream butter and sugar together until light and fluffy.
  3. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
  4. Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVERMIX! Fold in floured covered blueberries.
  5. Pour batter into prepared loaf pans and bake at 375F for 15 minutes. REDUCE heat to 350F and bake for an additional 30 minutes until toothpick inserted into center comes out clean.

If you like the top to be crunchy, sprinkle some granulated sugar on the top before baking.

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Just for fun I used the muffin tin to make some little individual ones too. The top is very crunchy because I sprinkled some granulated sugar.

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成分

  • ½杯 (1 条) 黄油, 软化
  • 2/3 杯砂糖
  • 2个蛋
  • 3条熟香蕉, 捣烂
  • 2杯面粉
  • 1茶匙小苏打
  • ½茶匙盐
  • 1½杯新鲜蓝莓(放1汤匙面粉拌一下)

 

做法:

  1. 预热烤箱至375F 度。用喷雾油喷两个9×5 面包烤盘。
  2. 在一个大碗里搅拌黄油和糖直到蓬松。
  3. 将鸡蛋加入砂糖混合物中, 搅拌至混合。加入捣烂的香蕉拌匀。
  4. 过筛所有干配料: 面粉、小苏打和盐。慢慢地在香蕉混合物中加入过筛的干配料, 拌匀, 直到面粉混合均匀。不要过度搅拌!加入面粉拌过的蓝莓再稍微拌一下。
  5. 将面糊倒入准备好的面包盘中, 在375F 的烤炉中烘烤15分钟。将火力降低到 350F, 再烘烤30分钟, 直到插入牙签出来是干净的。

如果你喜欢顶部是脆的, 烘烤前洒一些砂糖在上面。

Avocado Sandwich/奶油果三明治

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面包4片

奶油果一颗

水煮鸡蛋2颗

奶酪 丝2安司

鸡蛋切片, 奶油果切片。

在一片面包上面放上鸡蛋,奶酪,奶油果,撒上一点盐,黑胡椒粉,难后盖上另外一片。 其他2片也一样依次做出另外一个三明治。

在厨式小烤炉两面上都喷一点油放入三明治烤2分钟就可以吃了。如果没有小烤炉,用一个平底锅煎也可以。

这是一道简单又好吃的早,午餐。你可以放任何你喜欢的蔬菜来做。 我也做了烤过的彩椒加进去的, 香味扑鼻, 味道一级棒。

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Bread 4 slices

Avocado 1

2 boiled eggs

Shredded cheese 2 Oz.

Slice the eggs and avocado

On a piece of bread Put eggs, cheese, avocado, then sprinkle with a little salt, black pepper, cover with another piece of bread.  Do the same for another sandwich.

Spray some oil on a small kitchen grill then grill the sandwich for 2 minutes. If you don’t have a kitchen grill, use a skillet will work too.

This is a simple and delicious breakfast or lunch. You can add anything you like to make this sandwich. I made one with the grilled pepper and it smells fantastic.

Almond Scallion Cookies/杏仁葱花饼干

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这是我从文学城偷来的食谱, 惊人的好吃。 好像在我的记忆中从未做过咸的饼干。 这是一款简单好做又口味特别的小点心。

原方再此: http://bbs.wenxuecity.com/cooking/1460289.html

原料1/干料:

野葱2/3 杯切碎

两杯中筋面粉

3大勺糖

3/4杯碎核桃仁

1/2茶勺盐,

二茶勺的泡打粉

半茶勺的苏打粉

把核桃放在一个小塑料袋里面用擀面棍打碎。把上面所有的材料一放到一个大盆里,拌匀。

原料2/湿料:

1/3杯牛奶,1/2杯黄油,1/4杯菜油,一个鸡蛋,食用香精几滴

把材料二倒入盛材料一的盆里,拌匀。做成一个一个的小圆饼。

350度 烤25分钟。

温馨提示:如果第二天吃的话饼会变软, 放烤面包器里烤2分钟就又很酥脆了。

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I got this recipe from wenxuecity.com. I think this is my first time making savory cookies. It is not only easy to make, but also taste so special.

Here is the original recipe: http://bbs.wenxuecity.com/cooking/1460289.html

1.Dry ingredients:

2/3 cup chopped wild scallion,

two cups of all-purpose flour,

3 tablespoons sugar,

3/4 cup of chopped walnuts

1/2 teaspoons of salt,

Two teaspoons of baking powder

Half a teaspoon of baking soda

 

Preheat oven to 350F

Place the walnuts in a small plastic bag break them into smaller pieces with a rolling pin. Put all of the above ingredients to a large bowl and mix well.

 

2.wet ingredients:

1/3 cup of milk, 1/2 cup butter, 1/4 cup vegetable oil, one egg, almond extra a few drops

Mix the wet ingredients together then Pour the wet ingredients to the dry ingredients bowl and mix well. Make small round cookies.

350 degrees and bake for 25 minutes.

Note: If you eat the cookies the next day, they will become soft, toast them in a toaster for 2 minutes and they will become crisp again.

 

Macaroon/马卡龙

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这一个礼拜一直在研究马卡龙,今天成功做完马卡龙松了一口气。前前后后一共做了5次。现在想一想好像也没有那么难,就是差那么一点技巧,没有做到的话就会失败。马卡龙的做法算比较精细,拿捏得非常到位才会成功。经过那么多次的失败,算是也总结出一点经验吧。今天写出来与大家分享。

  • 蛋一定要室温。
  • 杏仁粉和糖粉要过筛。
  • 打蛋打到硬性发泡就要停,就是提起打蛋器时蛋白的尾巴应该短小挺立。 如果尾巴还软绵绵,打的不够。打完后蛋白一碰散的,一块一块的,打过了。打过头的话做出来的马卡龙会又扁又丑,还没裙边。每个人的打蛋器都不一样,所以速度也不同,不能光看食谱,要自己观察。
  • 拌入杏仁粉的时候不要搅拌过头。轻柔的画圈,我数了一下,大概35下。 搅的不够的话会有很大的裂缝,搅过头的话,会有小列缝,皮会很薄,还没裙边。拌好的面糊很平滑,拿起铲子可以自然而流畅的下落。应该很稠的样子。
  • 搅拌好后要快手快脚把它们装入挤花袋, 挤好。但不要急着烤,狠狠的把烤盘放桌上震几下,把空气震走。然后再放大概30分钟的样子等皮干。用指头去碰,不会粘手上了再放进烤炉烤。

我是按为爱走天涯 的食谱做的/ http://bbs.wenxuecity.com/cooking/1460289.html, 因为我不喜欢甜的东西, 所以我又参考了其他的食谱。 适量调整的食谱但做法还是按为爱走天涯的。

材料:

  • 3 只蛋
  • 6 大勺白糖
  • 1 杯 + 1 1/2 茶勺杏仁粉
  • 1 1/3 杯糖粉

 

做法:

 将糖粉,抹茶粉和杏仁粉混合,倒入food processor。打十秒钟。然后用过筛

去掉那些筛出来的比较粗的杏仁粉颗粒。

在蛋清中加入塔塔粉(我没加),用打蛋器把蛋清打至硬性发泡,其间分3次加入白糖。

先低速打1分钟,然后中速3到4分钟,最后高速1到2分钟.

硬性发泡就是提起打蛋器后,打蛋器顶端的蛋白呈尖尖的挺立的小三角

把筛好的杏仁糖粉拌入蛋白中。

用切拌的方法,不要画圈圈搅拌,以免蛋白消泡

拌到面糊平滑,拿起铲子可以自然而流畅的下落为止。

准备好一个14英寸的挤花袋,装好12号挤花嘴,立在一个玻璃杯里,这样倒面糊的时候就方便多啦!

把蛋白糖霜装入挤花袋

在2个烤盘上铺好烤箱专用的硅胶垫。在烤盘垫上挤出均匀的面糊。

大小直径在1又1/4英寸左右吧,之后面糊自己还会spread开一些,所以要留出足够的空间。

然后用力的在烤盘底部拍几下,放置30到60分钟,等马卡龙表面结了薄薄的硬壳,就可以送入预热到325F/163度的烤箱,烤12到14分钟,或者根据烤箱和马卡龙的大小来决定所需要的时间。

Strawberry cream filling: 1/4 条室温牛油打到发白加1大勺的糖粉加1大勺过滤过的草莓泥。打到成为cream. 可以用其他的莓果代替

烤好的饼干晾凉后,从烤盘上取下来,就可以加入喜欢的夹馅了。

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Whole week this week I was busy making macaroons, and finally I was able to make some successfully today. Altogether I had done total 5 times. Now that I think of it, it seems it is not as hard as I thought. It is all about techniques, if you can’t manage them then you will fail. Making macaroon is a very delicate job. After all the practice, I do want to share some of my thoughts about it.

 

  1. Eggs must be at room temperature.
  2. Sift the almond flour and powdered sugar.
  3. Stop whipping when the egg white forms stiff peaks, it is when you lift the whisk the tail should be short and straight. If the tail is soft, then you do not whip long enough. If the egg white breaks into big chunks when you touch it, then it is over mixed. The result of over mixing egg white will cause macaroons to be flat and ugly, without any feet. Everyone’s whisk is different, so the speed is also different, don’t just fellow the recipes, use your own observations.
  4. It is very critical when stir in almond flour and powder sugar to the egg white. Gently fold the almond meal and confectioners’ sugar into the egg whites, retaining as much air as possible. I count about 35 folds when I made mine. Either under mixing or over mixing will cause macaroons to have a lot of cracks. Over mixing will make the shell very thin with cracks, also without feet. Meringue should be smooth and when you picked up the whisk the batter will run down smoothly and it should look thick.
  5. You should then quickly Spoon the meringue into a piping bag and squeeze all the macaroons. But don’t rush to bake them. Give it a few hard tap on the counter to get the air out. Then leave them at room temperature for about 30 minutes to form a layer of thin shell. You can test this by carefully brushing your finger over a macaron. If it is not sticky then it is ready for baking.

I used 为爱走天涯 recipe/http://bbs.wenxuecity.com/cooking/1460289.html, because I don’t like sweet, so I adjusted recipe for ingredients which has less sugar. But I still fellow the directions of 为爱走天涯.

Ingredients

  • 3 egg whites
  • 6 tablespoons superfine (castor) sugar
  • 1 cup + 1 1/2 teaspoons finely ground almonds
  • 1 1/3 cups confectioners’ sugar

 

Direction:

Mix Powder sugar and almond flour then pour everything to the food processor, Pulse Ten seconds. Then sift.

Remove the almond flour particles.

Include Tata in the egg white (I didn’t add it), Whisk egg white until stiff, and add sugar in 3 separated times.

Whip the egg white with Low speed for 1 minute first and middle speed 3-4 minutes then last 1-2 at full speed.

When the egg white forms a sharp small triangle stiff form at the top of the whisk

Add almonds meal and powdered sugar.

Use the method of folding mix; do not draw a circle mix.

Mix until meringue is smooth and when you picked up the whisk the batter will run down smoothly

Quickly Spoon the meringue into a 14-inch piping bag. Set the piping bag in a glass so when pouring the batter would be more convenient for you!

Get 2 baking sheets covered with parchment paper or silicone pads. Squeeze the batter out evenly on the pad with the size of 1/1/4 of an inch or so in diameter, and the batter will spread a little so leave plenty of space.

Then tap the baking dish hard a few times to release the air, leave them at room temperature for 30-60 minutes, macaroons will form a thin crust on the surface, then bake at 325F/163 degrees, 12-14 minutes, or according to size of ovens and macaroons needed time to decide.

Strawberry cream filling: Whip 1/4 stick room temperature butter until it is white and fluffy, add 1tablespoon sugar, one tablespoon mashed strawberry paste. whip everything together.  You can use any other kind of berry.

After the macaroons cool down, you can add any kind of your favor fillings.

Scallion Pancakes/葱油饼

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最近迷上葱油饼,所以搜集了很多食谱准备一一做过。今天这一款是发酵类的。是从网上搜来的盈盈的食谱。

原帖在此: http://blog.sina.com.cn/s/blog_67f589f40102elc5.html

2 cup 中筋面粉

1 cup 温水

1 tsp 糖

1/8 tsp 盐

1/2 tsp 泡打粉

7 克酵母 (Active dry Yeast)

 

4-5 根葱切葱花

2 tbsp 葱油

1 tsp 盐

1/4 tsp 五香粉

1/4 tsp 花椒粉

1 tbsp 白芝麻

3-4 tbsp 食油

  1. 把所有第一部分面团的材料混合均匀,揉成一个软面团。盖上盖子/布发酵成两倍大。大概45-60分钟。
  2. 把面团擀薄片,抹上葱油,均匀地撒上五香粉和花椒粉,盐和葱花。
  3. 然后由上至下的卷起成长条状,切3份,由切面处压下成一坨。轻轻擀开成一个圆饼。
  4. 撒上芝麻,稍微压压,把芝麻压入饼里,这样比较不容易掉。
  5. 冷锅里均匀的倒入 1.5-2 tbsp的食油,把擀好的面饼放入锅内。
  6. 二次发酵10-15分钟,这个步骤很重要,这样做出来的面饼更软宣,更好吃。
  7. 10-15分钟后,上炉子,加盖中小火,不必预热锅子,直接烙6-7分钟,边上开始有点金黄色的时候,翻面 。不必加盖,再烙5分钟,成金黄色即可。看你家锅子的厚度调时间。我今天用不同的锅子时间不一样。

如果做有肉馅的,在擀成片加葱花时就加肉。个人更喜欢有肉的。

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Recently I am crazy about scallion pancakes, so I collect different recipes. Today I tried one that needs to be fermented. The recipe was found online.

Here is the original recipe: http://blog.sina.com.cn/s/blog_67f589f40102elc5.html

Part 1

2 cups all-purpose flour

1 cup warm water

1 tsp sugar

1/8 tsp salt

1/2 tsp baking powder

7 grams of yeast (Active Dry Yeast)

 

Part 2

4-5 scallions

2 tbsp Scallion flavored oil

1 tsp salt

1/4 TSP five-spice powder

1/4 TSP Paprika pepper powder

1 tbsp white sesame seeds

3-4 tbsp cooking oil

 

  1. Mix all the ingredients from first part for dough, and knead into soft dough. Cover and let rise into twice the size. About 45-60 minutes.
  2. Roll the dough into a big thin slice, cover with scallion oil, evenly sprinkle five-spice powder and paprika pepper powder, salt, and chopped green onion.
  1. Roll it up from top to bottom, cut into 3pieces, press down from the cut side into a pile. Gently roll out into a round cake.
  1. Sprinkle with sesame seeds, and press down with a little pressure so the Sesame seeds will stay on
  2. Pour 1.5-2 tbsp cooking oil evenly into a cold Pan, roll the dough into it.
  1. Let stand with cover on for10-15-minute, this step is very important, so the pancake will be soft when it is ready.
  2. 7.10-15 minutes later turn the heat on without preheating the pot, pan fry with medium low heat for 6-7 minutes, and turn the side when it starts to get a little gold on the side. Pan Fry for 5 minutes for the other side or until golden brown. The actual time will vary depends on the thickness of the pot in your family. I used different pans today so the cooking time was different.

If you love meat like me, add flavored ground meat when you roll out the dough for scallion. I personally prefer meat pancakes.

 

Green Tea Flavor Snack /绿茶酥

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朋友给了我一包红枣很久了一直没吃掉,昨天决定把红枣拿出来煮成红枣馅做绿茶酥。

无核红枣1 磅

水1 夸脱

油1/2 杯

把红枣加水煮30分钟关火。过滤(如果你不嫌红枣皮,这步可省掉,不过建议过滤)过滤后放不粘锅中炒干,这过程中油分3次放入。不要加糖了,红枣本身很甜了。放冰箱过夜。

这次绿茶酥是用君之的方子。效果非常好。我用红枣馅 加了些松子。

水油皮:中筋面粉150克,细砂糖35克,猪油40克,水60克
油酥:低筋面粉100克,猪油50克,绿茶粉3克
馅料:红豆沙馅(或绿茶馅)400克,分成20份。

烘焙:180度,中层,25分钟左右(本博客内所有配方若无特别说明,都是上下火一起烘焙)

制作过程
1、把150克中筋面粉,35克细砂糖,40克猪油,60克水混合揉成水油皮面团。需要稍微多揉一会儿,直到面团表面光滑。把100克低筋面粉,50克猪油,3克绿茶粉混合揉成油酥面团。两个面团分别静置松弛30分钟。
2、用手掌把水油皮面团压扁。
3、在压扁的水油皮面团上放上油酥面团。
4、用水油皮把油酥包起来。
5、包好的面团收口朝下,用手掌再次压扁。
6、在案板上撒一薄层面粉防粘,用擀面杖把面团擀成长方形。

7、把擀好的长方形面片一端向中心线翻折过来。
8、把另一段也向中心线翻折。
9、两端都翻折好的面片,再沿中心线对折。(就类似我们平时叠被子)
10、折好的面片,转90度,横过来。
11、再次用擀面杖擀成长方形。
12、重复第7-9步,再一次折叠起来。折叠好的面片静置松弛20分钟。

13、松弛好的面团,横过来再次擀成长方形。
14、沿着长方形的一端,把面片卷起来。
15、卷起来的面团,用刀切成20份。
16、切开的面团,在切面可以看到绿白分明的线条。
17、把面团切面朝上,用手掌压扁后擀开成圆形的薄片。
18、包上馅料,收口。
19、把收口朝下放在烤盘里,放进预热好的烤箱烘烤。
20、烤好后的绿茶酥,层次分明,入口香酥。

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A friend gave me a bag of dates a long time ago, finally I decided to use it to make date paste for green tea snack yesterday.

pitted Red date 1 pound

Water 1 quart

Oil ½ cup

Add Dates and water together and cook for 30 minutes, turn off the heat. Filter (if you don’t mind the skin, you can skip this step, but it is recommends). Then place it in a nonstick skillet, during this process add oil in 3 separated times. Not need to add any sugar, date itself is very sweet. Refrigerate overnight.

The green tea snack recipe is by Junzhi. This is a really good recipe, I use date paste with some pine nuts instead of red bean.

Outer skin dough: flour 150g, sugar 35g, Pork fat 40g, 60g of water

Pastry dough: cake flour 100g, 50g of Pork fat, green tea powder 3 g

Stuffing: red bean paste (or any other kind of paste) 400 grams, divided into 20.

Baking: 355F about 25 minutes

  1. 150 grams all-purpose flour, 35g sugar, 40g prok fat, 60 grams of water mix into the outer skin dough. Knead the dough until it is smooth. 100g cake flour, 50g of pork fat, 3 grams of green tea powder mixed into the pastry dough. Two separate dough both rest for 30 minutes.
  2. Use Palm to flatten the outer skin
  3. Put pastry dough on top of the skin dough.
  4. Then use the outer skin dough to wrap the pastry dough.
  5. Closing side down, once again flatten with the Palm.
  6. Spread a thin layer of flour on the Board to prevent stickiness, with a rolling pin roll the dough into a rectangle.
  7. Roll each side of rectangular patch over to the center line.
  8. Then folded along the center line.
  9. Turn 90 degrees, cross over.
  10. Again with a rolling pin to roll it into a rectangle again.
  11. Repeat steps 7-9, fold up once again. Then let it rest for 20 minutes.
  12. Turn dough cross over 90 degrees again, roll into a rectangle.
  13. Along one end of the rectangle, roll up the dough into a roll.
  14. With a knife cut it into 20 pieces.
  15. On each cut side of the dough you can see the Green and white lines.
  16. With cut side up flatten with your Palm then roll out into round slices.
  17. Add filling then wrap them up.
  18. Closing side down in a roasting pan and put in the preheated oven.
  19. After baking the snack is really crisp with layers.

Jam Cookies/果酱饼干

IMG_2146

Ingredients

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Directions

Preheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Recipe courtesy of Ina Garten,

成分

3/4 磅 (3 条) 無鹽的黃油室溫

1 杯糖

1 茶匙純香草精

3 1/2 杯麵粉

1/4 茶匙食鹽

1 個雞蛋+ 1 湯匙水,

7 盎司甜的椰子薄片

覆盆子和/或杏果醬

烤箱預熱到 350 華氏度。

用電動攪拌機將黃油和糖打到他們相溶合,然後加入香草精。另外,混合過篩麵粉和鹽。使用低速攪拌機,添加麵粉混合物加到黃油和糖里混合,直到麵團開混合到一起。在有麵粉的案板上揉面团然后用塑膠包裝並冷藏 30 分鐘。把麵團擀成 1 1/4 英寸球。(應該每個重 1 盎司的样子)。每個球蘸蛋液,然後將其放椰子粉里翻滚。將球放在烤盤上,然後在每个球的頂部按一個洞。放入1/4 茶匙果醬。烘烤 20 至 25 分鐘,直到椰子是金黃色。冷卻。

IMG_2152

This is a similar recipe like the previous one.

Cream cheese 8 Oz.

Butter ½ cup

Sugar 2/3 cups

Egg one whole and one egg yolk

Vanilla extract 1 Tsp.

All-purpose flour 2 1/2 cups

Baking powder ½ teaspoon

Walnut 1/3 cup

Jam

Preheat oven to 350F

In an electric mixer fitted with the paddle attachment, cream together the butter, cream cheese and sugar until they are just combined and then add eggs.

Add vanilla extract.

Separately, sift together flour and baking powder, and then add it to the butter mixture. Mix together until the dough starts to come together.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg white wash and then roll it in chopped walnut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 30 minutes.

這食譜于前一個類似。

奶油乳酪 8 盎司。

黃油 ½ 杯

2/3 杯糖

雞蛋一個整蛋加一個蛋黄

香草精 1 茶匙

麵粉 2 1/2 杯

泡打粉 1/2 茶匙

核桃 1/3 杯

果醬

預熱烤箱至 350F

用電動攪拌機将奶油,芝士奶油和糖打到他們相溶合,然後加入雞蛋。

添加香草精。

另外麵粉和泡打粉混合過篩,然後將它添加到黃油混合物里混合在一起,直到麵團開始混合一起。

把麵團擀成 1 1/4 英寸球。(應該每個重 1 盎司的样子)。每個球蘸蛋液,然後將其放切碎的核桃末里翻滚。將球放在烤盤上,然後在每个球的頂部按一個洞。放入1/4 茶匙果醬。烤 30 分鐘。