- 300g 金針菇
- 400ml 水
1. 將水和切碎後的金針菇放入食物處理機或打果汁機中打至液體狀。
2. 將機器打好的金針菇水放入鍋中用大火煮沸。
3. 不管份量多少都要在沸騰後煮1小時。
4. 取出後放涼，然後放入冰塊盒裡並放入冷凍庫中冷凍。
5. 金針菇冰完成後，以後可以每道菜都放入金針菇冰，也可以拿來燒飯。
金針菇冰粒
ingredients:
- 300g 金針菇
- 400ml 水
1. 將水和切碎後的金針菇放入食物處理機或打果汁機中打至液體狀。
2. 將機器打好的金針菇水放入鍋中用大火煮沸。
3. 不管份量多少都要在沸騰後煮1小時。
4. 取出後放涼，然後放入冰塊盒裡並放入冷凍庫中冷凍。
5. 金針菇冰完成後，以後可以每道菜都放入金針菇冰，也可以拿來燒飯。
- 300g 金針菇
- 400ml 水
1. 將水和切碎後的金針菇放入食物處理機或打果汁機中打至液體狀。
2. 將機器打好的金針菇水放入鍋中用大火煮沸。
3. 不管份量多少都要在沸騰後煮1小時。
4. 取出後放涼，然後放入冰塊盒裡並放入冷凍庫中冷凍。
5. 金針菇冰完成後，以後可以每道菜都放入金針菇冰，也可以拿來燒飯。
fluffy pancake (4 serves)
- 1 cup all-purpose flour, sifted
- 2 tsp baking powder
- pinch of salt
- 3 tbsp white sugar
- 3/4 cup plus 2 tbsp milk
- 1 large egg, beaten
- 2 tbsp unsalted butter, melted or 1 1/2 tbsp vegetable oil
- 1 tsp pure vanilla extract
- 1 tsp sourdough starter
- canola oil (or any other vegetable oil), for cooking
1. Combine flour, sugar, salt, and baking powder into a bowl and mix well.
2. In a separate bowl, mix the egg, milk, vanilla, melted butter and sourdough starter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs!
3. Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Set the batter aside for 5-10 minutes.
4. Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use a 1/4 cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.
5. Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Serve while still hot.
Ref: https://www.chocolatesandchai.com/fluffy-fluffy-pancakes/
sweet potato cake
ingredients:
- 300g sweet potato / purple yam / pumpkin
- 80g sweet rice flour (糯米粉)
- 50g sugar
- 1g salt
- red bean filling (optional)
1. Cut and steam the sweet potato for 8-10 mins
2. Press the sweet potato into a puree texture.
3. Add sugar and salt. Mix.
4. Add sweet rice flour, mix until it forms dough.
5. Divide it into small balls and flatten them. Or filling red bean filling the centre of the dough and gentle flatten them.
6. Heat up the pan over medium low heat. Add some vegetable oil.
7. Place the cake and cook until golden brown each side.
mini sausage buns
- 1 recipe hokkaido milk bread that has proofed the first time until doubled in size
- 1 pack of 10 pieces of sausages, cut in half
1. Divide the hokkaido milk bread to 20 pieces.
2. Roll the dough into long rope and roll up the sausage.
3. Preheat the oven to 375F.
3. Preheat the oven to 375F.
4. Once the mini sausage buns are risen until doubled size. Bake for 15 to 20 minutes.
Reheat the buns from freezer:
1. Preheat the oven in 350F. Microwave it briefly 20-30 sec. then bake it for 5-7 mins.
ref: https://hot-thai-kitchen.com/?cat=&s=mexican+coffee+buns
hokkaido milk bread (soft, fluffy asian bread)
prepare all ingredients: (make 1 loaves of bread)
- 1/2 cup (120 ml) whole milk
- 20g + 280g bread flour
- 2 tsp instant yeast
- 1/6 cup (40 ml) evaporated milk or milk
- 1 large egg, beaten
- 1/4 cup sourdough starter (substitute: 1/6 cup milk, 1/6 cup bread flour)
- 1/2 tsp salt
- 3 tbsp sugar (2-4 tbsp is acceptable, depends on the bread make with what ingredients)
- 1/4 cup (56 g) softened butter, unsalted or 1/8 cup vegetable oil
**** The ingredients will be listed again @ below ****
-------------------------------------------------------------
Make the tangzhong or milk roux:
- 1/2 cup (120 ml) whole milk
- 20g bread flour
1. Combine the whole milk with bread flour in a small pot and stir until there are no more lumps.
2. Heat the mixture over high heat, stirring constantly with a rubber spatula, it will get thicker and thicker until it becomes a very thick, sticky paste. Remove from heat.
- 1/6 cup (40 ml) evaporated milk or milk
- 1 large egg, beaten
- 1/4 cup sourdough starter
- 1/6 cup (40 ml) evaporated milk or milk
- 1 large egg, beaten
- 1/4 cup sourdough starter
3. Transfer the tangzhong into a bowl and add evaporated milk; stir to mix briefly to cool the tangzhong down.
4. Stir in the egg and sourdough starter to combine, the mixture will be lumpy, that is okay.
- milk mixture
4. After resting, turn the mixer back on low speed and gradually sprinkle in salt and sugar. Keep kneading until the dough is smooth, about 7-8 minute, stopping and pulling dough off the hook to “redistribute” the dough every minute or so. Add more flour if needs.
- 1/4 cup (56 g) softened butter, unsalted
Or
- 1/8 cup vegetable oil
6. Once all butter has been absorbed and the dough is smooth, transfer the dough only a clean work surface and finish kneading by hand a few times. Form the dough into a ball and place is in a well-oiled bowl. Turn the dough around to coat the dough in oil on all sides, the cover and let proof at room temp for 1 hour or until double in size. (Continue with the recipe starting from where it says “Once the dough is proofed”.)
Kneading by hand:
- 280g bread flour
- 2 tsp instant yeast
1. In a large mixing bowl, stir together the remaining 280g of bread flour and the yeast. Add the milk mixture into the middle and stir with a wooden spoon just until there is no more dry flour. Let it rest, covered with a towel, for 20 minutes.
- 1/2 tsp salt
- 2 tbsp sugar (2-4 tbsp is acceptable, depends on the bread make with what ingredients)
2. After resting, flatten the dough and sprinkle salt over it, then knead it just until incorporated. Repeat with the sugar, 1 Tbsp as a time. Continue kneading the dough by hand until the dough is smooth. Add flour if needs.
- 1/4 cup (56 g) softened butter, unsalted
------------------------------------------------------------
Kneading by machine:
- 280g bread flour
- 2 tsp instant yeast
1. In the bowl of a stand mixer, stir together the remaining 280g of bread flour and the yeast.
- 280g bread flour
- 2 tsp instant yeast
1. In the bowl of a stand mixer, stir together the remaining 280g of bread flour and the yeast.
- milk mixture
2. Add the milk mixture and mix on medium-low speed, with a dough hook attachment, just until there is no more dry flour is left in the bowl, 1-2 minutes. (If the flour around the edges of the bowl has a hard time getting mixed in, you can stop and manually mix it a little bit to help it along.)
3. Once no more dry flour is left in the bowl, stop the mixer and let the moistened flour rest, covering the bowl with a towel, rest for 20 mins.
- 1/2 tsp salt
- 3 tbsp sugar (2-4 tbsp is acceptable, depends on the bread make with what ingredients)
- 1/2 tsp salt
- 3 tbsp sugar (2-4 tbsp is acceptable, depends on the bread make with what ingredients)
4. After resting, turn the mixer back on low speed and gradually sprinkle in salt and sugar. Keep kneading until the dough is smooth, about 7-8 minute, stopping and pulling dough off the hook to “redistribute” the dough every minute or so. Add more flour if needs.
- 1/4 cup (56 g) softened butter, unsalted
Or
- 1/8 cup vegetable oil
5. Once dough is smooth, add butter little at a time while machine is running. Knead the dough until all the butter is absorbed, stopping to scrape the bowl and pull dough off hook every minute or so. It will at first be a buttery mess, and you’ll feel like there’s no way all the butter will get absorbed, but I promise it will!
6. Once all butter has been absorbed and the dough is smooth, transfer the dough only a clean work surface and finish kneading by hand a few times. Form the dough into a ball and place is in a well-oiled bowl. Turn the dough around to coat the dough in oil on all sides, the cover and let proof at room temp for 1 hour or until double in size. (Continue with the recipe starting from where it says “Once the dough is proofed”.)
------------------------------------------------------------
Kneading by hand:
- 280g bread flour
- 2 tsp instant yeast
1. In a large mixing bowl, stir together the remaining 280g of bread flour and the yeast. Add the milk mixture into the middle and stir with a wooden spoon just until there is no more dry flour. Let it rest, covered with a towel, for 20 minutes.
- 1/2 tsp salt
- 2 tbsp sugar (2-4 tbsp is acceptable, depends on the bread make with what ingredients)
2. After resting, flatten the dough and sprinkle salt over it, then knead it just until incorporated. Repeat with the sugar, 1 Tbsp as a time. Continue kneading the dough by hand until the dough is smooth. Add flour if needs.
- 1/4 cup (56 g) softened butter, unsalted
Or
- 1/8 cup vegetable oil
3. Once dough is smooth, flatten the dough again and add the butter onto the dough. Knead the butter into the dough (yes, it’ll get messy) until the butter is all absorbed and the dough is super smooth.
Form the dough into a ball and place is in a well-oiled bowl. Turn the dough around to coat the dough in oil on all sides, the cover and let proof at room temp for 1 hour or until double in size.
Shaping and Baking:
1. Turn dough onto a clean work surface and press it down to deflate. At this point shape the dough as desired.
2. Divide into small pieces or and form into balls using technique. You can bake as free form buns, or put them into a greased cake pan and bake as pull-apart buns.
3. For loaf: Divide into 3 or 4 equal pieces, form each into a ball and put in a buttered or parchment-lined loaf pan.
4. Once shaped, proof again for another 45 mins to 1 hour, covered with a kitchen towel at room temp.
5. Preheat oven to 375 °F.
6. Once proofed, bake in the over on the middle rack. Bake until browned (14-15 mins for free form buns, 20-25 mins for round cake pan, 30-35 mins for loaf pans.)
7. Once done (the bread will sound hollow when tapped if it’s done), let cool in the pan for about 5 minutes then flip out onto a rack and let cool completely. If making a loaf, do NOT cut the loaf with a knife when the bread is still warm or the condensation on the knife will make the bread wet!
Go to mini sausage buns, mini mozzarella cheese buns, mini Mexican coffee buns or mini pineapple buns.
note: delicious lunch with egg salad sandwich or tuna salad sandwich.
ref: https://hot-thai-kitchen.com/hokkaido-milk-bread/
- 1/8 cup vegetable oil
3. Once dough is smooth, flatten the dough again and add the butter onto the dough. Knead the butter into the dough (yes, it’ll get messy) until the butter is all absorbed and the dough is super smooth.
Form the dough into a ball and place is in a well-oiled bowl. Turn the dough around to coat the dough in oil on all sides, the cover and let proof at room temp for 1 hour or until double in size.
------------------------------------------------------------
Shaping and Baking:
1. Turn dough onto a clean work surface and press it down to deflate. At this point shape the dough as desired.
2. Divide into small pieces or and form into balls using technique. You can bake as free form buns, or put them into a greased cake pan and bake as pull-apart buns.
3. For loaf: Divide into 3 or 4 equal pieces, form each into a ball and put in a buttered or parchment-lined loaf pan.
4. Once shaped, proof again for another 45 mins to 1 hour, covered with a kitchen towel at room temp.
5. Preheat oven to 375 °F.
6. Once proofed, bake in the over on the middle rack. Bake until browned (14-15 mins for free form buns, 20-25 mins for round cake pan, 30-35 mins for loaf pans.)
7. Once done (the bread will sound hollow when tapped if it’s done), let cool in the pan for about 5 minutes then flip out onto a rack and let cool completely. If making a loaf, do NOT cut the loaf with a knife when the bread is still warm or the condensation on the knife will make the bread wet!
Go to mini sausage buns, mini mozzarella cheese buns, mini Mexican coffee buns or mini pineapple buns.
note: delicious lunch with egg salad sandwich or tuna salad sandwich.
ref: https://hot-thai-kitchen.com/hokkaido-milk-bread/
crepes recipe from Chef Kevin Houssais
Ingredients:
- 1 cup whole wheat flour or all-purpose flour
- 1/4 cup sugar
- 1/4 lemon zest
- 1/2 tsp vanilla extract
- 1 cup milk or 1 cup of egg and milk
1. Mix all ingredients well and smooth.
2. Put 10 tbsp batter on the other bowl, add 1 tsp cocoa powder, and mix well.
3. Use cast iron or non stick pan, low heat on stove. Draw the animal with two batter and cook 1 minutes each side.
note: or use it to make imitation crab meat crepes.
sweetened red beans
Pressure pot:
ingredients:
- 1 cup red beans
- 1 1/2 cup water
- 1/4 - 1/2 cup sugar / 冰糖 / 片糖
1. Soak the red beans into the water overnight.
2. Put the red beans, water and sugar into the pot.
3. Turn to pressure / bean mode to cook. (high pressure, 20 mins) If the red beans didn't soak into water overnight, cook at high pressure, 40 mins.
4. After cook and until the pressure release, open and stir.
5. If too watery, use sauté mode, keep stirring and cook until it dry.
6. Ready to eat.
ingredients:
- 1 cup red beans
- 1 1/2 cup water
- 1/4 - 1/2 cup sugar / 冰糖 / 片糖
1. Soak the red beans into the water overnight.
2. Use one small pot (1) to boil half full of water.
3. Use another small pot (2) to boil 1 1/2 cup water. When water is boiling, put the red beans and sugar into this pot. And keep boiling for 20 minutes.
4. Store the pot (1) on the bottom and pot (2) on the top inside the Thermal Magic Cooker.
5. Leave them for 4 hrs or more.
6. Place the pot (2), which has red beans, on the stove top with medium low heat.
7. Keep stir it and cook until it no more watery.
note: If the Thermal Magic Cooker just has one pot, skip pot (1) procedure.
Stove top:
ingredients:
- 1 cup red beans
- 3 cups water
- 3 cups water
- 1/4 - 1/2 cups sugar / 冰糖 / 片糖
1. 紅豆跟水，比例是 1:3 即一杯紅豆，用三杯水煮。糖就因應個人口味而定。
2. 紅豆預先沖水洗凈。然後浸水（泡水）三至四小時。如果浸上半天更好，可以縮短煮豆的時間。然後撈起。
3. 三杯水下鍋，先用中大火煮至大滾（煮開），隨即加入紅豆，再滾後，立即調至小火。通常煮至水剛收乾，紅豆就已經很軟身了。最好用不黏底的煲。因煮至水乾時，也不容易黏底。
4. 在水還剩下三份一時，就下冰糖。因為冰糖很大塊，要先舂成小碎塊。繼步加糖，直至滿意為止。因個人口味不同，喜歡的甜度也不一樣。要調較。
note:
1. 白糖方便，冰糖味較清甜，片糖帶庶香。
2. 如果紅豆未夠軟身前，水份不夠的話，可以加適量的滾水（開水）繼續煮。
焗紅豆抹茶年糕（兩底）
材料:
- 雞蛋 5隻
- 黃糖（raw sugar）300 g
- 花奶 400 ml
- 牛奶 100 ml
- 糯米粉 300 g
- 抺茶粉 (matcha powder) 20 g （optional)
- 雲呢拿香油（vanilla extract）1/2 tsp
- sweetened red beans 180 g (optional)
1. 預熱焗爐至 180C / 356F. 焗盤鋪上烘培紙。
2. 先把雞蛋和糖打勻，至糖溶解。不用打發太久。只需打均即可。
3. 拌入花奶和牛奶。
4. 加入糯米粉。最好逐一兩湯匙加，這樣就容易拌勻而不容易有粉粒。加雲呢拿香油，成一幼滑麵糊。
5. 最後拌入紅豆。倒進焗盤。放入已預熱的焗爐中，放在中層爐架上。焗約45至50分鐘。用針或竹籤斜插入中央，沒麵糊黏著，即熟透。置鐵架上 5分鐘後，脫模。即可享用。
Kombucha
batches ingredients ratio:
| ml | scoby |
kombucha |
boiling water |
sugar |
tea bags |
cold water |
| 600 |
1 oz |
1/2 cup |
1/2 cup |
1/4 - 1/2 cup |
2 |
2 1/2 cups |
| 1205 |
1.5 oz |
3/4 cup |
1/2 cup |
3/8 - 3/4 cup |
3 |
4 cups |
| 1660 | 2 oz |
1 cup |
1 cup |
1/2 - 1 cup |
4 |
5 cups |
| 2500 | 3 oz |
1 1/2 cups |
1 1/2 cups |
3/4 - 1 1/2 cups |
6 |
7 1/2 cups |
| 3320 | 4 oz |
2 cups |
2 cups |
1 -2 cups |
8 |
10 cups |
1. Clean the storage bottle with vinegar. Prepare scoby and kombucha in a clean bottle and set aside.
2. Boiling water, add sugar until dissolve.
3. Remove from the stove, add tea bags at the correct temperature and brew for the best steeping time. (See the brewing tea chart)
4. Remove the tea bags. Add the cold water. Set aside until room temperature.
5. Add to the sweet tea to scoby and kombucha bottle. Cover with the bottler with breathable cloth.
6. Store it between 75-85F degree (24-29C), out of direct sunlight. Allow it to ferment for 3 to 7 days or longer. It is ready to drink, or it can add flavors from now.
7. Remove everything and clean the kombucha bottle at least once of a year.
Brewing tea chart:
Black Teas:
tea type |
Assam |
Ceylon |
Darjeeling |
Golden Monkey |
|---|---|---|---|---|
water degree |
200F | 212F | 200F | 200F |
brewing time |
4-6 mins | 3-5 mins | 3-5 mins | 2-3 mins |
tea type |
Keemun |
Yunnan |
English Breakfast / Irish breakfast |
|---|---|---|---|
water degree |
195F | 195F | 212F |
brewing time |
3 mins | 2 mins | 4-5 minutes |
Green Teas:
tea type |
Bancha |
Dragonwell |
Gunpowder |
Sencha |
|---|---|---|---|---|
water degree |
180F | 185F | 150-160F | 170F |
brewing time |
2-3 mins | 3-4 mins | 2-4 mins | 3-4 mins |
White Teas:
tea type |
Silver Needle |
White Peony |
Oolong |
Pu-erh |
|---|---|---|---|---|
water degree |
180F | 180F | 190F | 212F |
brewing time |
3-5 mins | 4-6 mins | 5-8 mins | 4-6 mins |
Teas, Tisanes, And Herbs for Blending:
tea type |
Cinnamon | Earl Grey |
Ginger / Hibiscus / Rooibos and Honeybush |
Yerba Mat |
|---|---|---|---|---|
water degree |
slow boil | 200F | 212F | 170F |
brewing time |
15-20 mins | 4-6 mins | 4-6 mins | 3-5 mins |
Ref: The Big Book of kombucha
Honey Meyer lemons with gingers
Ingredients:
- 1 : 1; Meyer lemons : honey
- ginger (optional) (I use 1 to 2 slices of ginger per lemon)
1. Clean the Meyer lemons with salt, soak them in baking soda water for 5 to 10 minutes.
2. Slice the lemons into thin slices.
3. Add a layer of honey in sanitized bottle.
4. Add lemons slices, ginger slices and honey by layers.
5. Add the honey for the final layer.
6. Store the bottle in the refrigerator. Service with sparkling water or water.
* Meyer lemons can be substitute by regular lemons or mandarins. But regular honey lemon will carry bitter taste.
* Meyer lemon is seasonal critus. Supermarket won’t carried it all the time.
* It’s good to service with warm water during the cold or flu period.
Homemade Dried Mandarin Peels ( 陳皮)
ingredients:
- mandarins
- salt (for cleaning)
- baking soda (for cleaning)
1. Soak the mandarins into salted water and use brush to clean the skin.
2. Rinse the mandarins, then soak in baking soda water for 5 to 10 minutes.
3. Rinse the mandarins and pat dry.
4. Use a knife to run around from top almost to the bottom and then peel open.
5. Place the peels under the direct sun for about 3 days or more, until dried thoroughly, and become shatteringly crisp.
6. Turn to another side once in a while during the sun-drying process. If you’re living in an area without much direct sun, you can place the peels in a low oven to dehydrate them.
7. Store them in an air-tight jar or container. Place in a cool place.
8. After one or two years, the peel will turn dark. You can use it to make any dish you like. The longer the mandarin peel is kept, the more fragrant it will develop.
Ref: https://en.christinesrecipes.com/2013/10/homemade-dried-mandarin-peels.html
Ref: https://en.christinesrecipes.com/2013/10/homemade-dried-mandarin-peels.html
橘子蜜
ingredients:
- 1 : 1 : 1, mandarin juice : slices mandarin : honey
- sugar for top layer
1. Soak the mandarins into salted water and use brush to clean the skin.
2. Rinse the mandarins, then soak in baking soda water for 5 to 10 minutes.
3. Rinse the mandarins.
4. Some make 1 part of juice.
5. Some slice 1 part of slices.
6. Put them in sanitized bottle, add 1 part of honey.
7. Add a thin layer of sugar on the top. Close the lid, and store in a dark and cool place.
* also can use orange, lemon, lime, etc critus fruit.
Ref: Korean show - Coffee Friends, Ep2
Brown sugar pearls and brown sugar milk tea
Brown sugar pearls:
ingredients:
- 1/4 cup dark brown sugar
- 1/2 cup water
- 1 cup tapioca flour
1. Ready the tapioca flour in a big bowl on aside.
2. Boil the water until boiling.
3. Add the sugar, until the sugar water boiling again, continue to boil for 1 minutes.
4. Pour the boiling sugar water to the tapioca flour and mix it. Until it like a dough.
5. Shape it in small pearls quickly.
6. Save the leftover in a zippier and store in freezer.
7. Boil at least half pot of water in a big pot.
8. When the water boiling, add the pearls and make sure they’re not stick together.
9. Cook for 20 minutes with the lid on.
10. Turn off the stove, and leave the lid on and rest for 30 minutes.
11. And ready to eat.
Brown sugar milk tea:
ingredients (for 4 cups):
- Pearls cook for 20 minutes and use cold water to drain, set aside
- 100g brown sugar (黑糖)
- 200ml water
1. Boil the water and sugar together, until it reach 230F.
2. Add pearls and cook until it reach 234F.
3. Divide the pearls and syrup into 4 cups.
4. Add milk, ready to drink.
Brown sugar milk tea:
ingredients (for 4 cups):
- Pearls cook for 20 minutes and use cold water to drain, set aside
- 100g brown sugar (黑糖)
- 200ml water
1. Boil the water and sugar together, until it reach 230F.
2. Add pearls and cook until it reach 234F.
3. Divide the pearls and syrup into 4 cups.
4. Add milk, ready to drink.
japanese rice cake - soy sauce flavor
ingredients:
- Japanese rice cake (kohaku maru mochi)
- seaweed
Soy sauce flavorr:
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp sake
- 1 tsp cornstarch
- 1 tsp cold water
1. Heat up soy sauce, sugar and sake together until it starts to bubble.
2. Mix cornstarch in the cold water first, then stir in the soy sauce, cook until thick.
3. Remove from the heat and ready to use.
4. Preheat the oven to broil/grill.
5. Grill the rice cake on parchment paper 2 mins each side.
6. Take it out and add the sauce on the both sides of the rice cake.
7. Wrap it up with seaweed. Enjoy!
Tips:
1. Mochi can heat up by microwave, too. Medium low by 30 sec, then 20 sec on the other side.
2. When mochi is soft, it can wrap chocolate inside to serve, too.
homemade wine from juice
- 3 litres juice (grape, raspberry, blueberry, apple, etc)
- 1 cup sugar
- 1/2 pack of wine yeast
- 1 airlock
1. Clean the bottle, which can contain more than 3 litres, and sterilize it.
2. Shake the sugar and juice until all dissolve.
3. Add the wine yeast and juice and shake until the yeast dissolve.
4. Close the bottle with an airlock.
5. Wait for 4 to 6 months and ready to drink.
japanese cheesecake
ingredients:
- 5 large eggs
- 250g cream cheese
-50g unsalted butter
- 165ml heavy whipping cream
- 50g sugar
- 65g cake flour
- 85g sugar for egg white
- 5 tsp lemon juice
1. Preaheat the oven to 320F. Set a pan with 1 inch water for baking bath later. Lined parchment paper in the pan(s).
2. Double boil butter and cream cheese until very smooth.
2. Double boil butter and cream cheese until very smooth.
3. Add sugar and use silcone spatula to mix well.
4. Add 1/3 of whipping cream each time. And mix well.
5. Remove the cream cheese from th heat. Add egg yolk one at a time.
6. Add sifted cake flour and use whisk to mix well.
7. Add lemon juice to the batter.
8. Whisk egg white on medium speed (speed 4) until the egg white become opaque, foamy and bubbly, about 2 minutes. Then slowly add 85 g granulated sugar, 1/3 portion at a time while the mixer runs.
9. Once all the sugar has been added, increase the mixer speed to high (speed 8-9) and beat the egg whites until “soft” to “medium” peaks. When lift the whisk, the egg whites shouldn’t fold ribbons (drizzle) anymore. When you turn your whisk upside down, the egg whites should cling to the whisk and hold their shape for a few second, but then start to flop over.
10. Using a whisk, mix in 1/3 of egg whites into the cream cheese mixture until incorporated. Then gently fold in another 1/3 into the mixture.
11. Lastly, pour the mixture back into the mixer bowl (with 1/3 of egg whites still in it) and fold in very gently.
12. Pour the mixture into the baking pan in all at once, avoiding air pockets while pouring. Tap the cake pan a few times on the kitchen counter to release any air pockets in the batter.
13. Bake for 70-75 minutes. Reduce the oven temperature to 300F and bake for another 10 minutes, or until the top is golden brown and skewer inserted comes out clean.
14. Turn off the oven and leave the oven door ajar for 15-20 minutes with the cake inside. If you take the cake out immediately, the sudden change of temperature could cause the cake to shrink or collapse. You want the cake to slowly shrink down to half the height, roughly 4 inch to 2 inch. Remove the pan from the oven. Gently pull out the cake using the 2 parchment paper straps (with another set of hand).
15. Let cool to room temperature. Chill the cake for 1-2 hours before serving. Store in the refrigerator for up to 3-4 days or 3-4 weeks in freezer.
R: https://www.justonecookbook.com/souffle-japanese-cheesecake/#wprm-recipe-container-56472
13. Bake for 70-75 minutes. Reduce the oven temperature to 300F and bake for another 10 minutes, or until the top is golden brown and skewer inserted comes out clean.
14. Turn off the oven and leave the oven door ajar for 15-20 minutes with the cake inside. If you take the cake out immediately, the sudden change of temperature could cause the cake to shrink or collapse. You want the cake to slowly shrink down to half the height, roughly 4 inch to 2 inch. Remove the pan from the oven. Gently pull out the cake using the 2 parchment paper straps (with another set of hand).
15. Let cool to room temperature. Chill the cake for 1-2 hours before serving. Store in the refrigerator for up to 3-4 days or 3-4 weeks in freezer.
R: https://www.justonecookbook.com/souffle-japanese-cheesecake/#wprm-recipe-container-56472
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