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Showing posts with label traditional. Show all posts
Showing posts with label traditional. Show all posts

Monday, September 1, 2014

German Streusel Peach Cheesecake/ Cách Làm Bánh Cheesecake Đức/ 德式芝士蛋糕的做法



Ingredients for the Crust and the Streusel crumbs


  • 300 g/10.6 oz Flour
  • 150 g/5.3 oz Butter
  • 150 g/5.3 oz Caster Sugar
  • 1 Pck Vanilla Sugar
For the Filling


1 can (850ml/ 30 oz) Canned Peaches
80g/ 2.8 oz Butter
125g/ 5.3 oz Caster Sugar
1 pck Vanilla Sugar
2 Eggs
500 g/ 17.6 oz Low Fat Curd
1 pck Vanilla Flavoured Custard Powder
1 tbs Confectioner's Sugar


  1. Line baking pan with parchment paper or grease with butter.
  2. Cut butter into little cubes.
  3. In a bowl mix caster and vanilla sugar together.
  4. Mix the butter with the sugar mix until combined.
  5. Add the flour and keep on mixing until you get fine little crumbs.
  6. Divide the dough into three parts, transferring 1/3 of it into a separate bowl for later use.
  7. Use the remaining 2/3 of the dough to make a crust by pressing the crumbs onto the bottom of the baking pan.
  8. Pat the canned peaches dry using a paper towel. Arrange them onto the cake bottom so you can fit in as many as possible.
  9. Preheat the oven to 200°C or 390°F
  10. Beat the butter for the filling until it's smooth, add sugar and mix until combined.
  11. Add the egg, mix for 60 seconds, then add the curd and the vanilla sugar. Continue to mix until evenly incorporated.
  12. Cover the peach slices with the filling and even out the surface with the back of a spoon.
  13. Use the remaining third of the dough to make Streusel crumbs. Press it together in your hand, making kind of a dough sausage, then you break little pieces off of it and distribute them all over the surface.
  14. Bake for 50 minutes in the oven.
  15. Take the cake out of the oven and let it cool down completely before you transfer it to the fridge for further cooling. The cake tastes best after a couple hours of cooling.


For more detailed instructions please see my YouTube recipe video!




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Sunday, August 24, 2014

Vietnamese Braised Pork Recipe - Cách Làm Thịt kho tàu - 越式紅燒肉的做法



Ingredients


  • 1kg/ 2.2 lbs Pork Shoulder
  • 1/2 head Garlic (peeled & minced/crushed)
  • 130 ml/ 4.4 oz Fish Sauce
  • 100g/ about 6.5 tbs Sugar
  • 5 Eggs (cooked & peeled)
  • Caramel/ Brown Food Coloring/ Dark Soy Sauce (optional for color enhancement)
  1. Rinse the meat under running water.
  2. Dice the meat to the following size: Length: 3-4cm (equals 3 segments of your pinkie finger), Width: 1,5-2 cm (equals 1,5 segments of your pinkie), Height: 5-6 cm ( 5 segments of your pinkie).
  3. Put sugar, garlic, fish sauce, caramel and meat into a pot, give it a mix to combine the ingredients.
  4. Turn the heat on to medium and put the lid on.
  5. Remove the lid once the liquid comes to a simmer and continue to cook until the meat is done.
  6. Add the eggs and 1.8 litres/ 0.47 gal  to the pot or as much water as you need to fully immerse the meat.
  7. Turn the heat down to medium low, put the lid back on and let it simmer for another 60 minutes.
  8. For a clear broth remember to remove the foam every now and then.
  9. The meat can be served when the liquid has reduced to 2/3 the height of the meat. 

For more detailed instructions please see my YouTube recipe video!




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Wednesday, August 20, 2014

Eclairs à la crème pâtissière Recipe - French Petit Fours/ Cách Làm Bánh éclair/ 法式泡芙的做法


Recipe yields 22-25 éclaires


Ingredients for the choux pastry


  • 100 g/ 10.6 oz Butter
  • 240 g/ 8.5 oz Flour
  • 6 Eggs
  • 1/2 tsp salt
  • 300 ml/ 1/3 cups Water
Ingredients for the crème pâtissière


  • 240 g/ 8.5 oz Caster Sugar
  • 120 g/ 4.2 oz Flour
  • 3 Eggs
  • 12 g/ 0.4 oz Vanilla Sugar
  • 500 ml Milk
  • 2,5 tbs Cocoa Powder (optional for chocolate flavoured filling)
Coating

  • 100 g/ 3.5 oz chocolate/ couverture

  1. Bring water and butter to a boil over high, then turn heat down to medium and cook for a minute.
  2. Turn off heat, add presifted flour and stir with wooden spoon until dough comes together.
  3. Remove pot from heat, add 2 eggs at a time while beating dough vigorously. Combine evenly.
  4. Use a cream pipe with a big tip to pipe out the pastry.
  5. If you don't have a cream pipe on hand, cut a whole into a freezer bag, this works, as well.
  6. Squeeze out straigt lines and bake in the oven at 180°C/ 355°F for 25-30 mins.
  7. Leave oven ajar to let pastry cool off slowly and evenly.
  8. Beat eggs until frothy, add in sugar while continuing to stir.
  9. Add presifted flour, stir to combine.
  10. Add milk and stir to combine.
  11. Heat up the mix over medium-high while consistently stirring to prevent burning for 20-25 mins.
  12. Add vanilla sugar and cocoa powder to the creams depending on which cream flavour you prefer.
  13. Cut the choux pastry in half without fully severing the upper and the lower part. 
  14. Fill another pipe/ freezer bag with the creme and pipe into the choux pastry.
  15. Heat up the chocolate/ couverture in a bain-marie and dip the uppper part of the filled choux pastry into the chocolate.
  16. Let the éclairs rest with the side dipped in chocolate facing upwards before you serve them.

For more detailed instructions please see my YouTube video recipe!




Share Your Thoughts With Me!

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