180-190°F for soft bread
200-210°F for crusty bread
160-165°F for cheesecake
210°F for cake and brownies
measurement converter
3 tsp = 1 tbsp
2 tbsp = 1 liquid ounce16 tbsp = 1 cup
1 cup = 8 ounces
2 cups = 1 pint
4 cups = 1 quart
1/2 lb margarine = 1 cup
1 lb of granulated sugar = 2 cups
1 lb of brown sugar = 3 cups
1 cup chopped nuts = about 1/2 lb
64 marshmallows = 1 lb
1 medium onion = 2 tbsp of minced dry onions
1 tbsp of fresh herbs = 1/2 tsp of dried herbs, or 1/4 tsp of dried, powdered herbs
1 cup sour milk = 1 cup milk into which 1 tbsp vinegar has been stirred
1 cup sour cream can be made by adding 1/3 cup butter, 2/3 cup milk and 1 tbsp vinegar
butter or margarine:
1 oz. = 2 tbsp fat
1/4 lb or 1 stick = 1/2 cup fat
1/2 lb = 1 cup fat
1 lb = 2 cups fat
chocolate:
1 square = 1 oz. = 3 1/2 tbsp dry cocoa + 1 tbsp butter
eggs:
1 cup snow = 1 egg
13 egg yolks = 1 cup
9 egg whites = 1 cup
flour:
1 lb all-purpose sifted = 4 cups
1 lb cake flour = 4 1/2 cups
1 lb cornmeal = 3 cups
rice:
1 lb = 2 1/3 cups uncooked rice
sugar:
1 lb granulated = 2 cups
1 lb brown = 3 cups
1 lbs confectionery = 3 1/2 cups
butter convert to vegetable oil:
butter(g):vegetable oil(g) = 4:3
sourdough starter to go
ingredient:
- 1/2 cup sourdough starter
- flour
1. Add sourdough starter and flour until it's soft, pliable ball of dough.
2. Generously sprinkle the dough with more flour, put i tin a plastic bag filled half way with flour.
3. Seal the bag well and the starter should last a week or two.
< Get ready to use >
ingredient:
- 1 storage sourdough starter
- 2 cups water
- 2 cups flour
1. Remove the sourdough starter from bag, place it in mixing bowl.
2. Add in water and flour, let it set in a warm place for at least 3 hours.
3. Ready to use in any recipe!!
1. Add sourdough starter and flour until it's soft, pliable ball of dough.
2. Generously sprinkle the dough with more flour, put i tin a plastic bag filled half way with flour.
3. Seal the bag well and the starter should last a week or two.
< Get ready to use >
ingredient:
- 1 storage sourdough starter
- 2 cups water
- 2 cups flour
1. Remove the sourdough starter from bag, place it in mixing bowl.
2. Add in water and flour, let it set in a warm place for at least 3 hours.
3. Ready to use in any recipe!!
Reference: Cooking the Sourdough Way, Tips Stoves & Recipes - Scott Power
hong kong style egg waffle
ingredients (same ingredients of waffle recipe):
- 3/4 cup all-purpose flour
- 3/4 cup cornstarch
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup sourdough starter
- 6 tbsp vegetable oil or 1 cup whipped cream
- 198ml maple syrup or 3/4 sugar and 1/2 cup milk
1. In a medium bowl, combine everything together. Whisk until well combined and no lumps remain. Add more milk if necessary to achieve the proper consistency. Cover batter with plastic wrap, and let sit at room temperature (place it in the sink in case the batter bubbles over), for at least 12 hours.
2. Turn on the stove top to medium low to preheat the top and bottom nonstick waffle iron pans on stove top until 250F. Brush a thin lay of oil on each side.
- 3/4 cup all-purpose flour
- 3/4 cup cornstarch
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup sourdough starter
- 6 tbsp vegetable oil or 1 cup whipped cream
- 198ml maple syrup or 3/4 sugar and 1/2 cup milk
1. In a medium bowl, combine everything together. Whisk until well combined and no lumps remain. Add more milk if necessary to achieve the proper consistency. Cover batter with plastic wrap, and let sit at room temperature (place it in the sink in case the batter bubbles over), for at least 12 hours.
2. Turn on the stove top to medium low to preheat the top and bottom nonstick waffle iron pans on stove top until 250F. Brush a thin lay of oil on each side.
3. Spoon in batter on bottom side iron pan up to 80% full. Close the iron pans and hold the handle firm to keep the two sides closing tight. Then flip and turn the closed iron pans in order to have the batter filled evenly inside the pans. Flip to the top side of the iron pan and place it on top of the stove. Use medium low heat to cook first side for 1.5 minutes. Flip to another side of iron and cook for 1 minutes.
4. Remove the waffle from the iron pan. Place the waffles on cooling rack immediately. Preheat the irons again and repeat with remaining batter.
beet souffle
ingredients:
- 100g soft tofu
- 60g beet juice
- 100ml milk
- 2 eggs yolk
- 4 eggs white
- 70g granulated sugar
- 15g sifted cornstarch
Garnish: confectioners' sugar
for souffle dishes:
- butter
- granulated sugar
1. Preheat oven to 375 degree.
2. Butter souffle dishes, then dust with granulated sugar.
for souffle dishes:
- butter
- granulated sugar
1. Preheat oven to 375 degree.
2. Butter souffle dishes, then dust with granulated sugar.
3. Blend soft tofu with beet juice.
4. Whisk egg yolk and 40g granulated sugar. Then add cornstarch and whisk well.
4. Whisk egg yolk and 40g granulated sugar. Then add cornstarch and whisk well.
5. Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, about 1 to 2 minutes.
6. Mix yolk mixtures and beet mixtures together.
6. Mix yolk mixtures and beet mixtures together.
7. Beat whites until foamy. Gradually add remaining granulated sugar, and beat until stiff peaks form. Stir whites into the yolk mixture. Gently fold with a rubber spatula.
8. Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims.
9. Bake on a rimmed baking sheet until souffles rise and are golden, about 10-12 minutes. Dust with confectioners' sugar, and serve immediately.
notes:
1. Serve the souffle within 8-10 minutes, before souffles lose their height.
2. Keep the distance from each souffle dishes, otherwise they will stick together.
3. Leave some room from the top in the oven for the souffles rise.
notes:
1. Serve the souffle within 8-10 minutes, before souffles lose their height.
2. Keep the distance from each souffle dishes, otherwise they will stick together.
3. Leave some room from the top in the oven for the souffles rise.
chocolate buttercream for cupcakes
(makes enough for 30 cupcakes)
ingredients:
- 2 cups (4 sticks) unsalted butter, room temperature
- 12 ounces semisweet chocolate, melted and cooled
- 3 tbsp milk
- 1 1/2 tsp pure vanilla extract
- 5 cups confectioners' sugar
1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes.
- 12 ounces semisweet chocolate, melted and cooled
- 3 tbsp milk
- 1 1/2 tsp pure vanilla extract
- 5 cups confectioners' sugar
1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes.
2. With mixer on low speed, add chocolate until just combined.
3. Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to over mix.
cupcakes
(makes about 30 cupcakes)
ingredients:
- 1 3/4 cups cake flour, not self-rising
- 1 1/4 cups unbleached all-purpose flour
- 2 cups sugar
- 1 tbsp baking powder
- 3/4 tsp salt
- 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
- 1 1/4 cups unbleached all-purpose flour
- 2 cups sugar
- 1 tbsp baking powder
- 3/4 tsp salt
- 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
air buns
(makes about 30)
ingredients:
- 2 cups (500ml) hot water
- 1/4 cup (62.5ml) butter or hard margarine, cut up
- 1/4 cup (62.5ml) granulated sugar
- 1 tsp (7.5ml) white vinegar
- 1/2 tsp (2.5ml) salt
- 2 cups (500ml) all-purpose flour
- 1 1/4 tsp (4g) instant yeast
- 3 1/4 cups (900ml) all-purpose flour, approximately
- 1 tbsp (15ml) butter or hard margarine, softened, for brushing tops
1. Measure first 5 ingredients into large bowl. Stir to melt butter. Cool to lukewarm.
2. Combine first amount of flour and yeast in small bowl. Beat slowly into wet ingredients. Beat until smooth.
3. Work in enough remaining flour until dough pulls away from sides of bowl. Place in greased bowl, turning once to grease top. Cover with tea towel. Let stand in oven with light on and door closed for 1 to 1 1/2 hours until doubled in bulk. Punch dough down. Cover with tea towel. Let stand in oven with light on and door closed for 1 hour. Punch dough down. Shape into 30 egg-size balls. Place on greased baking sheets 2 inches (5 cm) apart. Cover with tea towel. Let stand in oven with light on and door closed for 3 hours. Bake in 350F (175C) oven for about 20 minutes until golden brown. Turn out onto racks to cool.
4. Brush warm tops with butter.
- 2 cups (500ml) hot water
- 1/4 cup (62.5ml) butter or hard margarine, cut up
- 1/4 cup (62.5ml) granulated sugar
- 1 tsp (7.5ml) white vinegar
- 1/2 tsp (2.5ml) salt
- 2 cups (500ml) all-purpose flour
- 1 1/4 tsp (4g) instant yeast
- 3 1/4 cups (900ml) all-purpose flour, approximately
- 1 tbsp (15ml) butter or hard margarine, softened, for brushing tops
1. Measure first 5 ingredients into large bowl. Stir to melt butter. Cool to lukewarm.
2. Combine first amount of flour and yeast in small bowl. Beat slowly into wet ingredients. Beat until smooth.
3. Work in enough remaining flour until dough pulls away from sides of bowl. Place in greased bowl, turning once to grease top. Cover with tea towel. Let stand in oven with light on and door closed for 1 to 1 1/2 hours until doubled in bulk. Punch dough down. Cover with tea towel. Let stand in oven with light on and door closed for 1 hour. Punch dough down. Shape into 30 egg-size balls. Place on greased baking sheets 2 inches (5 cm) apart. Cover with tea towel. Let stand in oven with light on and door closed for 3 hours. Bake in 350F (175C) oven for about 20 minutes until golden brown. Turn out onto racks to cool.
4. Brush warm tops with butter.
BBQ flavour / sweeten waffles
main ingredients:
- 1/4 cup cornstarch
- 2 tsp baking powder
- 1 tsp salted
- 1 cup sourdough starter
- 1/2 cup yogurt, or 1/2 cup milk
- 1/2 cup milk
- 1/4 cup vegetable oil
BBQ waffles:
- 2 tbsp maple syrup
sourdough starter substitute:
ingredients:
- 2 tsp quick-rise yeast
- 2/3 cup lukewarm water
- 2/3 cup all-purpose flour
1. Mix yeast and water together and wait for 5 minutes or until it has bubbles.
2. Add flour, mix well and set aside for 10 minutes and ready to use.
- 1 1/2 tsp Japanese soup base powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tsp smoked paprika powder
sweeten waffles:
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tsp smoked paprika powder
sweeten waffles:
- 1/2 - 3/4 cup maple syrup or sugar syrup
- 3 tbsp matcha or chocolate powder (optional)
- about 1/2 cup chocolate chips (optional)
next day ingredients:
- 1/4 tsp baking soda
- 2 large eggs
- 2 large eggs
A day before cooking:
**** The ingredients will be listed again @ below ****
-------------------------------------------------------------
- 1 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 2 tsp baking powder
- 1 tsp salted
- 1 cup sourdough starter
- 1/4 cup cornstarch
- 2 tsp baking powder
- 1 tsp salted
- 1 cup sourdough starter
- 1/2 cup yogurt, or 1/2 cup milk
- 1/2 cup milk
- 1/4 cup vegetable oil
BBQ waffles:
- 2 tbsp maple syrup
- 1 1/2 tsp Japanese soup base powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tsp smoked paprika powder
sweeten waffles:
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tsp smoked paprika powder
sweeten waffles:
- 1/2 - 3/4 cup maple syrup or sugar syrup
- 3 tbsp matcha or chocolate powder (optional)
- about 1/2 cup chocolate chips (optional)
1. In a medium bowl, combine the main ingredients and BBQ or sweeten flavour waffles ingredients together.
2. Whisk until well combined and no lumps remain. Add more milk or flour if necessary to achieve the proper consistency. Optional: Store it overnight or up to 12 hours at room temperature for fluffy result.
Cooking morning:
next day ingredients:
- 1/4 tsp baking soda
- 2 large eggs
- 2 large eggs
3. Add next day ingredients in the batter, and mix well.
4. Preheat a nonstick waffle iron until ready.
5. Spoon in batter to fill but not overflow iron. Optional: Add chocolate chips.
5. Close lid; bake 5 minutes. Remove the waffle from the iron.
6. Repeat with remaining batter. Place the waffles on serving plates. Optional: Serve with desired toppings.
sourdough starter substitute:
ingredients:
- 2 tsp quick-rise yeast
- 2/3 cup lukewarm water
- 2/3 cup all-purpose flour
1. Mix yeast and water together and wait for 5 minutes or until it has bubbles.
2. Add flour, mix well and set aside for 10 minutes and ready to use.
sourdough bread
(makes 2 loaves)
ingredients:
- 2 tsp granulated sugaringredients:
- 2 1/2 tsp active dry yeast
- 1/2 cup warm water or milk
- 2 1/2 cups (625ml) bread flour
- 2 tsp salt
- 1/2 tsp baking soda
- 1 cup sourdough starter, room temperature
- 2 eggs
- 1 portion of water-roux
- approximately 3 cups all-purpose flour
optional: 2 tsp butter or egg for brushing tops
1. stir sugar in warm water or milk in large bowl. sprinkle yeast over top. let stand 10 minutes. stir to dissolve yeast.
3. work in enough remaining flour until dough pulls away from sides of bowl. turn out onto floured surface. knead 8 to 10 minutes until smooth and elastic. place in greased bowl, turning once to grease top. cover with tea towel. let stand in oven with light on and door closed for 1 to 1 1/2 hours until doubled i bulk. punch dough down, divide in half. cover with tea towel. let rest on counter for 10 minutes. shape into round loaves. place on greased baking sheet. cover with tea towel. let stand in oven with light on and door closed for about 1 hour until almost doubled in size. bake in 400F oven for 30 to 35 minutes. turn out onto racks to cool.
4. brush warm tops with butter.
- 1 portion of water-roux
- approximately 3 cups all-purpose flour
optional: 2 tsp butter or egg for brushing tops
1. stir sugar in warm water or milk in large bowl. sprinkle yeast over top. let stand 10 minutes. stir to dissolve yeast.
2. add next 5 ingredients and water-roux. mix well.
3. work in enough remaining flour until dough pulls away from sides of bowl. turn out onto floured surface. knead 8 to 10 minutes until smooth and elastic. place in greased bowl, turning once to grease top. cover with tea towel. let stand in oven with light on and door closed for 1 to 1 1/2 hours until doubled i bulk. punch dough down, divide in half. cover with tea towel. let rest on counter for 10 minutes. shape into round loaves. place on greased baking sheet. cover with tea towel. let stand in oven with light on and door closed for about 1 hour until almost doubled in size. bake in 400F oven for 30 to 35 minutes. turn out onto racks to cool.
4. brush warm tops with butter.
water-roux (湯種)
This is used for soften the bread. It will help the bread keep moist.
This portion can make 2 loaves of bread.
(makes 1 portion)
ingredients:
- 1 cup (250ml) water(makes 1 portion)
ingredients:
- 50g bread flour
1. mix well
2. cook over low to medium, stir continuously until reach 65F (can see the bottom of the pan when stirring)
3. wait until cool down
橙汁肉排 stewed pork ribs in orange juice
This is from my favour cooking blog, www.christinesrecipes.com. i always search chinese dishes from this site. Christine's recipes are so good. Her blog got a lot of wonderful dishes. Must try!
材料：
肉排 (pork spare ribs) 700克鹽 酌量
胡椒粉 少許
薑蓉 1茶匙
蒜蓉 1茶匙
酒釀 2茶匙
鮮榨橙汁 2個橙
雞湯 1杯
生抽（醬油）2湯匙
黃糖或片糖（raw sugar）2湯匙
橙皮蓉（只橙色部份）2﹣3個橙
做法：
1. 先把肉排洗淨，用廚房紙抹乾水份。加入所有材料醃過夜。
2. 用一深鍋，燒熱油鑊。先下肉排，用中火煎至兩面微黃色。
雞湯 1杯
生抽（醬油）2湯匙
黃糖或片糖（raw sugar）2湯匙
橙皮蓉（只橙色部份）2﹣3個橙
做法：
1. 先把肉排洗淨，用廚房紙抹乾水份。加入所有材料醃過夜。
2. 用一深鍋，燒熱油鑊。先下肉排，用中火煎至兩面微黃色。
3. 倒進汁料，用中火煮滾。加蓋，轉中慢火，炆 20至30分鐘。熄火。待冷卻後，放入雪櫃內放八小時或以上，中途不可開蓋。食前先隔油，中火煮至滾。可上菜。（或可再煮多次，冷卻多次，再煮才上菜，會更入味）
nuts free macaron
ingredients:
- 115g cake flour- 230g icing sugar
- 144g egg whites, room temperature
- 72g granulated sugar
- 2 tsp rosewater or vanilla extract
- 3 drops of food coloring gel
- 1/2 kosher salt
- approximately 290g swiss buttercream or jam
1. Preheat oven 350 degree & ready a large pastry bag fitted with a plain tip.
2. 2 sheet pans lined with parchment paper.
3. Sift cake flour and icing sugar twice.
4. Beat the egg whites with granulated sugar until hold stiff glossy peaks when you lift the whisk out of the bowl. Add rosewater or vanilla extract and coloring gel. Beat for 30 sec.
5. Add all cake flour and icing sugar at once. Fold 25-37 times.
6. Transfer batter to bag, pipe on parchment paper. About 1" circle size battle with 1.5" space for each.
7. Tap pan firmly against counter 3 times to release air bubbles.
8. Bake 1 pan a time for 13 minutes. Rotating halfway through.
9. When cool, fill the cookies with buttercream or jam.
10. Age the cookies with airtight container & refrigerate 24 hours or more.
**u can try half size of this recipe. So 72g egg whites is 2 large egg whites.
**the batter needs enough thickness, that it will melt back down.
**i filled with chocolate swiss buttercream so i have to age the cookies for a week to soften the cookie. But i think if u use jam, don't need to age that long.
**Or u can just eat right a way without filling, still nice.
cheesyful cake recipe
This recipe is coming from one of my daughter's favour book Geronimo Stilton, The Quest for Paradise. When my first cheesyful cake ready, it run out right away. Not only my daughter and son, my mom love it too. But i changed the recipe a little bit. i used chocolate powder for decorating the cake instead of melted chocolate.
For the crust:
- 2 cups graham cracker crumbs, finely ground
- 4 tablespoons sugar
- 1/4 cup butter, melted
For the cake:
- 4 8-ounce packages of cream cheese, softened
- 1 3/4 cups sugar
- 5 large eggs
- 1 tablespoon vanilla
For the topping:
- 5 tablespoons sugar
- 2 cups sour cream
- 1 teaspoon vanilla
- melted chocolate / chocolate powder for design (optional)
1. Preheat oven to 350 degrees. Crush the graham crackers until very fine. Add butter and sugar. Mix well.
2. Pour the mixture into a 9-inch baking pan and press it into the bottom of the pan. Bake the crust for 8-10 minutes. Remove pan from oven and set aside to cool.
3. In a bowl, beat cream cheese sugar, vanilla, and eggs. Pour the mixture into the pan until it is 3/4 full. Bake at 350 degrees about 60 minutes, or until center is firm. Remove cheesecake from the oven.
4. Combine sugar, sour cream, and vanilla for topping. After the cheesecake has cooled for 10 minutes, spread over top. Return to the oven for an additional 5-10 minutes, or until topping is set.
5. Melt some chocolate in a double boiler. Or use chocolate powder to decorate right away ( this step is optional)
6. Squeeze or pour the melted chocolate over the cake to make a decoration. For example, you could draw a star, a heart, or some fun squiggles.
7. Put the cake into the refrigerator until the chocolate solidifies and the cake is set ( about 2 hours). Finally, remove cake from baking pan, and enjoy!
For the crust:
- 2 cups graham cracker crumbs, finely ground
- 4 tablespoons sugar
- 1/4 cup butter, melted
For the cake:
- 4 8-ounce packages of cream cheese, softened
- 1 3/4 cups sugar
- 5 large eggs
- 1 tablespoon vanilla
For the topping:
- 5 tablespoons sugar
- 2 cups sour cream
- 1 teaspoon vanilla
- melted chocolate / chocolate powder for design (optional)
1. Preheat oven to 350 degrees. Crush the graham crackers until very fine. Add butter and sugar. Mix well.
2. Pour the mixture into a 9-inch baking pan and press it into the bottom of the pan. Bake the crust for 8-10 minutes. Remove pan from oven and set aside to cool.
3. In a bowl, beat cream cheese sugar, vanilla, and eggs. Pour the mixture into the pan until it is 3/4 full. Bake at 350 degrees about 60 minutes, or until center is firm. Remove cheesecake from the oven.
4. Combine sugar, sour cream, and vanilla for topping. After the cheesecake has cooled for 10 minutes, spread over top. Return to the oven for an additional 5-10 minutes, or until topping is set.
5. Melt some chocolate in a double boiler. Or use chocolate powder to decorate right away ( this step is optional)
6. Squeeze or pour the melted chocolate over the cake to make a decoration. For example, you could draw a star, a heart, or some fun squiggles.
7. Put the cake into the refrigerator until the chocolate solidifies and the cake is set ( about 2 hours). Finally, remove cake from baking pan, and enjoy!
home-made umeshu
<This one is already 3 yrs. I removed the plum already>
(makes about 4 litres)
ingredients:
- 1kg (2 1/4lb) unripe ume plum (or substitute with sour plum or apricots)
- 675-800g (1 1/2 ~ 1 3/4 lb) crystallized sugar or 500g (3 cups granulated sugar)
- 1.75 litres ( 7 1/2 cups) shochu or vodka
1. Sterilize the 4 litre screw- top jar with boiling water or using microwave. Then use 40% or more alcohol to wipe inside the jar. Make sure it's very clean and no water left.
1. Sterilize the 4 litre screw- top jar with boiling water or using microwave. Then use 40% or more alcohol to wipe inside the jar. Make sure it's very clean and no water left.
2. Wash and dry the plum thoroughly. Make sure each plum is dry.
3. Remove the stem end from the plum.
4. Put some of the plum in the sterilized jar, cover with a handful of sugar. Repeat the process until all the plum and sugar are in the jar.
5. Pour the shochu over the plum and sugar submerging the fruit. Seal the jar tightly and leave in a dark place, ideally for 1 year but for at least 3 months.
5. Pour the shochu over the plum and sugar submerging the fruit. Seal the jar tightly and leave in a dark place, ideally for 1 year but for at least 3 months.
6. The plum can leave in the wine up to 3 years. After 3 years, better to remove them out and safe the plum for other use.
note: the plum can eat directly or use in cooking with pork, fruit cake, etc.
remold crayons
ingredients:
- some color or mix color non toxic crayon
tool:
- silicon baking mold(s)
1. Preheat oven 220°F.
2. Chop the crayon in little pieces.
3. Put the chopped crayon into the silicon mold with same color or mix color.
4. Bake for 5 minutes or until all melted.
5. Sit at room temperature for about 10 minutes or until set.
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