mango semifreddo cheesecake

ingredients:

- 1 cup whipped cream

- 3 egg yolks

- 1 box Robinson Mango Jelly

- 50 g granulated sugar

- 250 g cream cheese

- 274 g mascarpone cheese, or 250 g cream cheese

- 1/2 tsp salt

- 2 tsp vanilla extract

- 1 tsp brandy (optional)

**** The ingredients will be listed again @ below **** 

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1. Line 3.5 inches pan with plastic wrap or parchment paper and set aside. 

- 3 egg yolks

- 50 g granulated sugar

- 1 box Robinson Mango Jelly

2. Double boil egg yolks, sugar, and jelly powder. Keep whisking it until it reach 140 F.  (The bowl should not touch the boiling water.)

3. Remove the yolk mixture from the heat, whisk it until the mixture cools to room temperature.

- 250 g cream cheese

- 274 g mascarpone cheese, or 125 g cream cheese 

- 1/2 tsp salt

- 2 tsp vanilla extract

- 1 tsp brandy (optional)

4.  Transfer the yolk mixture to cream cheese, mascarpone cheese, salt, vanilla extract and brandy whisk until completely smooth.

 

- 1/2 cup whipped cream

5. In a separate bowl, beat whipped cream until soft peak form.

7. Gently fold the cream cheese mixture into the chilled whipped cream with silicone spatula.

8.  Once it's mixed, pour it into the prepared glasses. If eat within few days, storage in the fridge up to 6 hrs, Ready to eat.  Or freeze for at least 12 hrs and up to overnight.  Mixture should be frozen solid.

8. Before serving, defrost it at room temperature for 20 mins.  Or defrost it in fridge for 1/2 day.  Ready to eat.

9. Semifreddo can serve with whipped cream, fruit syrup, etc.

notes:  After we moved to Toronto, we missed the cheesecake from Cheesecake, etc. in Vancouver. I wanted to tried maki

Oreo cake

ingredients:

cake

- 14 g (6 pieces) mini Oreo

- 20 g vegetable oil

- 10 g all-purpose flour

- 6 g corn starch

- 20 g milk

- 2 egg yolks

- 2 egg whites

- 23 g sugar

- pinch of salt

Oreo mousse cream

- 150 g mini Oreo

- 1 2/3 cups whipping cream

- 1 tsp gelatine

- 1 tbsp water

cake

1. Preheat the oven @ 375 F with a water in a baking pan.

2. Line a parchment paper on the bottom of the 5.2” baking mould.

3. Separate 14 g mini Oreo from biscuits and buttercream.

4. Put the biscuits in a zipper bag, crush and roll to make them super fine.  Set aside.

5. Mix Oreo buttercream with vegetable oil.

6. Add Oreo biscuits dust, corn starch and all-purpose flour to the buttercream oil, mix well.

7. Add milk and egg yolks and mix well.

8. In a separate bowl, whisk the egg whites, sugar and salt until stiff peak.

9. Gently fold the 1/3 part of egg whites into the egg yolks mixture.  Then fold another 1/3, and the rest, fold it until just all combined.

10. Pour the batter into the baking mould.  Bake for 50 mins or until cook in the centre.

11. Let it cool in the room temperature.

Oreo mousse cream

1. Soak the mini Oreo into whipping cream and fridge for overnight.

2. Decoration day, soak the gelatine into the water for at least 5 mins

3. Microwave it for 10 sec. to melt the gelatine.  Set aside.

4. Beat with hand mixer until soft peak, add the melted gelatine, and beat until stiff peaks form.

5. Use it to decorate the Oreo cake.  Enjoy!!

AeroPress coffee

American:

- 11 g (3/4 scoop) medium-fine ground coffee

- 185F hot water

1. Add ground coffee.

2. Add water up to (3) on chamber.

3. Stir 10 sec. gently, insert plunger about 1/2" (about 1 cm) into chamber.

4. Let sit 30 sec.

5. Apply gentle constant pressure (not too hard).

6. Remove filter cap, then push the plunger through until hear the pop and the coffee grounds pop out.

7. Enjoy!

Espresso Style:

single espresso

- 15 g (1 heaping scoop) medium-fine ground coffee

double espresso

- 30 g (2 heaping scoop) medium-fine ground coffee

- 185F hot water

1. Add ground coffee.

2. Add water up to (1) for a single espresso or (2) for double espresso on chamber.

3. Stir 10 sec. gently, insert plunger about 1/2" (about 1 cm) into chamber.

4. Let sit 30 sec.

5. Apply gentle constant pressure (not too hard).

6. Remove filter cap, then push the plunger through until hear the pop and the coffee grounds pop out.

7. Enjoy!

Latte:

- 15 g (1 heaping scoop) medium-fine ground coffee

- 185F hot water

1. Add ground coffee.

2. Add water up to (1) on chamber.

3. Stir 10 sec. gently, insert plunger about 1/2" (about 1 cm) into chamber.

4. Let sit 30 sec.

5. Apply gentle constant pressure (not too hard).

6. Remove filter cap, then push the plunger through until hear the pop and the coffee grounds pop out.

7. Add 1 cup of steamed or frothed milk.

8. Enjoy!

Cold Brew:

- 11 g (3/4 scoop) medium-fine ground coffee

- room temperature water

1. Add ground coffee.

2. Add water up to (3) on chamber.

3. Stir 1 min (briskly), insert plunger about 1/2" (about 1 cm) into chamber.

4. Apply gentle constant pressure (not too hard).

5. Remove filter cap, then push the plunger through until hear the pop and the coffee grounds pop out.

6. Drink as is or add ice.

7. Enjoy!

ref: Go Travel Edition AeroPress instruction

freeze bread dough

ingredients:

All-purpose frozen bread dough

- 300 g bread flour

- 6 g yeast

- 5 g salt

- 40 g sugar

- 135 g water

- 50 g egg

- 20 g room temperature unsalted butter

Prepare the frozen doughs

1. Mix yeast, sugar, egg and water together.

2. Add flour and salt, mix until no dry flour.

3. Knead for 3 mins by hand.

4. Cover the dough with lid for 15 mins.

5. Add butter to the dough and knead (like washing laundry) about 15 mins.  The sticky dough will turn to non-stick dough. 

6. Hit it on the board 20 times, so that it makes a thud sound.

7. Put it back in a bowl and cover the lid.  Store in warm place until it double size. (1st proof: press a hole with floured finger if it can hold the hole)

8. Punch the dough and let the air out.

9. Divide the dough into 8 pieces.

10. Gently stretch the outer layer of the dough and push it inward.

11. Round it on you palm or table.

12. Continue with the rest of the doughs.

13. Place with distance in a non-stick pan and cover it with plastic wrap.  Freeze them for 2 - 3 hours.

14. They can transfer to a plastic bag and frozen them up to 10 days.

A day before baking day

15. Put the frozen dough in the fridge before baking time 8 or more hours to defrost.

Baking day

16. Remove from the fridge to room temperature for at least 20 - 45 mins.

17. Shape it or add other ingredients if need.

18. 2nd proof it at room temperature for 1 hour.

17. Preheat the oven 356F.  Bake for 18 - 20 mins. (Air fryer: 360F, 10 - 12 mins)

note:

Mocha bun

- 10 g salted butter for filling

top cookie paste (like pineapple bun)

- 18 g unsalted butter, room temperature

- 20 g sugar

- 2 g coffee

- 1 tbsp hot water

- 10 g egg

- 20 g cake flour

Red bean bun 

-red bean paste 

Sausage bun

- sausage

- onion

- mozzarella cheese

- mayonnaise

- ketchup 

Salt bun

- 10 g salted butter for filling

- coarse salt 

Sausage roll

- sausage

- cheese

Hot dog bun

- sausage

note:

Frozen dough contains more yeast because the yeast dies a lot during freezing process. Compare with daily bread, it contains about 1.5 more yeast.

ref: https://www.youtube.com/watch?v=FJU6VucrYdY&list=PLttKgZmPo_lIqWoSgpn54YCkOcf4IKvOs&index=11

chocolate crémeux with raspberries

ingredients:  (makes 6X125ml)

chocolate crémeux

- 66 g dark chocolate chips

- 2 egg yolk

- 20 g sugar

- 183 g whipping cream

raspberry jelly

- 1 box raspberry jello

- 12 - 18 pieces fresh raspberries

chocolate crémeux

1. Use a sieve to hold the chocolate chips in a bowl. Set aside.

2. Whisk egg yolk and sugar a while.

3. Use stovetop to heat the whipping cream until it just comes to a boil.

4. Whisk 1/4 part of whipping cream into egg yolk and sugar mixture.

5. Add the egg yolk mixture back into the whipping cream pan. Heat it until just before it reaches 185F. 

6. Remove the egg yolk mixture from the heat.  Pour through to the sieve over the chocolate to melt the chocolate into the egg yolk mixture. (if the crémeux is overheat, the water and oil from the cream will separate, so be careful)

7. Push the chocolate down and melt the chocolate and mix well.

8. Place the glass jars in a muffin tin on an angle and fill halfway with crémeux.

9. Refrigerate until set.

raspberry jelly

10. Clean the raspberries and dry them all.

11. Follow the raspberry jello instruction to make the jelly. 

12. Remove the glasses from the muffin tin.

13. Once the jello cool to room temperature, save 6 raspberries for the top decoration. Add the rest raspberries into the glasses, and add jello up to the same level as the top of the crémeux.

14. Refrigerate until all set.

15. Decorate the chocolate crémeux with fine grated chocolate and raspberries. Enjoy!!

ref: Crazy Sweet Creations, Ann Reardon, Mango Publishing Group