Bread pudding

Ingredients:

  • 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

Reference:

http://www.marthastewart.com/343572/bread-pudding-101

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Bread pudding

German cheesecake – Käsekuchen

It is one of my comfort food. The texture is rich and tastes much better than American one. Here we go.

4″ removable container

Ingredient:

PASTRY (I like its moist texture instead of crispy one)

50g  flour (low)
0.25 tsp baking powder
20g sugar
30g butter (cold)

CHEESE FILLING (I like its hard texture and rich in milk taste)
Part A:
1 egg white
12.5g sugar

Part B:
1 egg yolk
25g sugar
200g cottage cheese
60ml milk
10g corn starch

Procedures:

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.
Reference:

http://www.patisserieesmeralda.com/2012/10/kasekuchen-german-cheese-cake.html

 

German cheesecake – Käsekuchen

Pancake/waffle/hotcake/eggette

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.

Ingredients:

Part A:

Flour (low)  60g (sieved)

Baking powder 4g

Salt 0.5tsp

Part B:

Egg 2pc

milk 120ml

Procedure:

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.

IMAG2998

Remarks:

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.

 

 

Pancake/waffle/hotcake/eggette

仙草、仙草凍、燒仙草

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 … …

 

Grass Tea 仙草茶
 
Ingredient:
Dried herb 100g (washed)
Water       3L

Procedure:

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)


——————————

Grass jelly  仙草凍
 
Ingredient:
Boiled herbal juice   300g
Gelatin sheet   2pc

Procedure:

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

Ingredient:

Corn starch 30g

Tap water 80g

Boiled herbal juice 600g

Procedure:

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

 

 

 

仙草、仙草凍、燒仙草

Custard – JP

Ingredient:
Soya milk    80g
Egg yolk – 1pc
Sugar – 15g
Flour (low) 10g (sieved)

Procedure:
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.

 

IMAG2929

Remarks:
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.

Reference:
MASA
http://www.masa.tw/%E5%B9%BC%E5%85%92%E9%A3%9F%E8%AD%9C/%E7%B0%A1%E6%98%93%E9%BB%9E%E5%BF%83%E9%A3%9F%E8%AD%9C-%E8%BF%B7%E4%BD%A03%E7%A8%AE%E6%9E%9C%E5%A1%94.html#extended

Custard – JP