- 2 thick slices of raisin bread, cut into 1-inch cubes
- 1/4 cup raisins
- 2 large eggs
- 1 cup milk
- 40g sugar
- 1/8 teaspoon cinnamon
For the filling
老抽 2 tablespoon
Water 4-5 tsp
Sugar 2 tsp
生抽 2 teaspoon
Source: Kit Mak
It is one of my comfort food. The texture is rich and tastes much better than American one. Here we go.
4″ removable container
PASTRY (I like its moist texture instead of crispy one)
50g flour (low)
0.25 tsp baking powder
30g butter (cold)
CHEESE FILLING (I like its hard texture and rich in milk taste)
1 egg white
1 egg yolk
200g cottage cheese
10g corn starch
1. Rub rubber to all powder until it becomes sandy texture, using finger tips.
2. Beat sugar in Part A with egg white until it’s stiff.
3. Mix all ingredients in Part B and sieve it into a smooth solution.
4. Bake: 170oC, 60min (bottom). Turn off the heat and keep it in the oven for another 10min.
The eggette and waffle in Tin Hau @ 臨記 is excellent. He claims it’s free of butter/oil. To me, it’s so eggy in taste. And the machine is WARING WMK200, so the texture of interior is like cake, but exterious is crispy. I saw he used a small aluminium cup (~200-250ml) and it is enough for a full waffle. I wanna make it. I’m so in love with thick and eggy waffle.
Flour (low) 60g (sieved)
Baking powder 4g
1. Prepare Part B and mix together into a liquid.
2. Part A is prepared and added to Part B.
3. Add a spoonful to a hot pan (low heat) until bubbles are densely formed, flip it to another side.
4. Serve with maple syrup or raisin in rum cooked in raw sugar.
The mixture should be used immediately to maintain the CO2 property of baking powder. The recipe is modifed from normal pancake, which is more rich in starch and too plain to my taste. Milk and egg is increased to create a moist texture.
Herbal jelly is one of the most common foods/drinks in TW. It’s soothing in summertime in form of 仙草凍, and it’s warming in chilled winter in form of 燒仙草. The grass is brought from 迪化街, and i guess more would be avaliable in 萬華區青草店.
In the memory of days in TW, here we boil the herbs … …
1. Heat herb in cold water (high heat) until it boils (low heat).
2. Boil for an hour, filter the juice and add sugar. (amount depends on your taste)
1. Melt gelatin sheet using hot water.
2. Add to the boiled herbal juice and heat it slowly with stirring (low heat)
3. Fridge it until it coagulates.
Sweet soup with grass jelly 燒仙草
Corn starch 30g
Tap water 80g
Boiled herbal juice 600g
1. Dissolve corn starch in tap water.
2. Add it bit by bit to the boiled herbal juice and heat in low heat until it becomes sticky.
Reference: 周老師的美食教室 http://homeeconomics.pixnet.net/blog/post/66280369-191.%E5%A4%9C%E5%B8%82%E7%B3%BB%E5%88%9723%EF%BC%9A%E4%BB%99%E8%8D%89%E3%80%81%E4%BB%99%E8%8D%89%E5%87%8D%E3%80%81%E7%87%92%E4%BB%99%E8%8D%89
Soya milk 80g
Egg yolk – 1pc
Sugar – 15g
Flour (low) 10g (sieved)
1. Add sugar into yolk and stir it under warm water bath. Add flour and mix it well.
2. Heat milk under low heat. Pour it to the mixture.
3. Heat the mixture under low heat until it turns semi-liquid.
Custard made from this recipe turns out to the best among all. Suitable as spread, jam in pastry. Smooth, not too liquid or hard, fluffy, but it’s not sweet according to my taste. Need to add a bit more sugar.