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Honey Cookies

Saturday, February 14, 2009


  • 80 g Unsalted butter
  • 30 g Caster sugar
  • 1 Egg
  • 1 Egg yolk
  • 55 g Honey
  • 190 g German #405 flour
  1. Preheat the oven to 175C/350F. Line the baking tray with parchment paper. Stir the egg and egg yolk together in a bowl. Soften the butter at the room temperature. Beat butter, sugar and honey in the mixing bowl on medium speed, scraping bowl constantly, until smooth. Add in egg mixture in 2 additions, beating well after each addition.
  2. Sift in the flour and baking soda. Mix until just combined. Spoon the mixture into the piping bag fitted with a plain round nozzle and pipe 3cm onto lined tray. Bake on the upper shelf of the hot oven for 18 minutes, until golden. Transfer the cookies on a rack to cool. Store in an airtight container for a week or so.


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Tangyuan Yuanxiao Glutinous Rice Balls

Tuesday, February 10, 2009
We call these balls tangyuan or yuanxiao, which made of glutinous rice flour and can be either filled or unfilled with sweet, or savoury stuffing. Sweet fillings are basically made of sugar, nuts, seeds, or beans while minced meat and vegetables are often used the savoury filling. As a symbol of family unity and harmony in Chinese culture, tang yuan is traditionally served around Dong Zhi /winter solstice, about the time when families get together for the holidays.

The way to make tangyuan varies between northern and southern China. The usual method followed in the south is to shape the dough first into small portions, fill each with the preferred filling, and then roll into rounds. In North China, the fillings are pressed into rounds, and roll in a bowl of dry glutinous rice flour.

#Dough:#Filling:
  • 160 g Instant black sesame powder
  • 50 g Caster sugar
  • 60 g Peanut butter
  • Some water
  1. In a bowl, stir the instant sesame powder with the peanut butter and some water to make a thick paste. Combine two kinds of rice flour together in a bowl. Make a well in the centre, add water gradually and mix until you have a soft dough. Divide dough into 4 equal portions, each about 110 grams.
  2. Add matcha tea powder to one portion and cacao powder to another. Leave two portions uncoloured. Roll each portion out into a long strip to the same length. Place one white strip on the top of the green tea one, and the other atop the cacao strip. Slice each into two.
  3. Stack layers, alternating white, green and cacao colours. Slice the stack into the small even portions, each about 16-18 grams. Lightly flatten each piece and place 8-10 grams of filling in the center. Seal and roll it into the ball.
  4. Bring a large pot of water to a boil. Gently drop the glutinous rice balls into the pot of boiling water and remove once they float to the top. Tangyuan can be served in either a very simple sugar wateror a bowl of red bean soup.
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Chicken Sweetcorn Soup

Saturday, February 07, 2009

A very healthy, popular Chinese soup. Easy to prepare and tastes fantastic!

Marinade
  • 100 g Chicken breast
  • 3 cup Water
  • 1 tsp Chicken bouillon
  • 1 tsp Ginger root
  • 120 g Sweetcorns, canned
  • 1/2 tsp Salt
  • 1/4 tsp White pepper powder
  • 1 tbsp Cornstarch
  • 2 tbsp Water
  • 1 Egg
  • 1/4 tsp Salt
  • Pinch of white pepper powder
  • 1/2 tbsp Cornstarch
  • 1/2 tbsp Water
  • 1 tsp Oil, cooked
  1. Rinse the chicken breast well with cold water and pat it dry with paper towel. Finely chop chicken breast and place them in a bowl. Add in the marinade and mix well. Roughly chop the sweetcorns and lightly beat the egg.
  2. Place 3 cups of water and chicken bouillon in a deep pot. Bring it to a boil. Add in minced ginger root and chopped sweetcorns. Cook over medium heat for 3 minutes. Add in the marinated chicken and stir until cooked, about 2 minutes. Season the soup with salt and pepper. Blend the cornstarch and water until smooth. Slowly pour into the soup, stirring constantly until thickened。 Add in the beaten egg and stir until egg swirl through the soup. Remove from heat.

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Snowflake Fish Curd Soup

Sunday, February 01, 2009




  • 125 g Skinless, boneless fish fillet
  • 2 Egg whites
  • 150-200 ml Water
  • 5 g Salt
  • 10 g Ginger juice
  • 30 g Starchy solution
  • 10 g Chicken oil
  • Salad oil
  • 15 g Dried mushrooms, soaked and chopped
  • Lettuce shreds
  • A few slices of carrots
  • 300 ml Vegetable or chicken broth
  • 5 g Jiafan rice wine
  • Salt to taste
  1. Chop the fish fillet until it reaches the puree consistency and dissolve it with some water. The quantity of water depends on the texture of fish, at about 150-200 ml.
  2. Season with the salt and stir constantly until thick and smooth. Then add in ginger juice, starchy solution, egg whites and chicken oil. Mix until the mixture is well combined and smooth.
  3. Place a wok or skillet over the low-middle heat and add in enough salad oil. Using a tablespoon to scoop the fish mixture into the heated oil. Take out as soon as the fish has shaped. Rinse them with a bowl of boiled water to get rid of extra oil.
  4. Add the broth in a skillet together with rice wine and salt. Bring it to a boil. Thicken with a little starchy solution. Add in mushrooms, carrot slices and lettuce. Return the fish and stir briefly. Serve immediately.


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Butter Cookies

Friday, January 30, 2009


Marbled Butter Cookies



There are thick and thin types of butter cookies. To keep the shape of piped butter cookies, you will need relatively higher amount of flour or little amount of butter. The structure of cookies comes from flour, to bake thinner butter cookies, that spread out during baking, you need to use more butter. Use quality butter to make those cookies, because they do make a difference.

  • 140 g Unsalted butter
  • 90 g Confectioners’ sugar
  • 1 Egg
  • 1/2 tbsp Whole milk
  • 1 tsp Vanilla extract
  • 205 g German #405 flour
  1. Preheat the oven to 190C/375F. Line the baking tray with parchment paper and sift the flour. Cut the unsalted butter into the smaller pieces and let soften to room temperature in a mixing bowl. Beat together the egg and milk in a small bowl.
  2. Beat the butter until soft and smooth. Add in confectioners’ sugar and continue beating until fluffy and light. Whip in egg milk mixture in 3 additions, beating well between each addition, and the vanilla extract until well combined. Gradually fold in the sifted flour and mix until just moistened. Excessive mixing and stirring could cause the batter difficult to pipe out and the cookies would turn out hard.
  3. Spoon the batter into a piping bag with a star nozzle and pipe into the moulds onto the prepared tray, leaving 2cm between cookies. Bake on the top shelf in the preheated oven for about 15 minutes until the edges of the cookies starts turning golden. Remove and cool them on a rack. Store the cookies in a airtight container they have cooled completely.




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Coconut Peanut Squares

Tuesday, January 27, 2009




A creamy, flavourful and rich treat. The addition of coconut flakes simply enhances the taste of these peanut butter cookie squares.

CrustTopping
  • 130 g Unsalted butter
  • 80 g Castor sugar
  • 1 package / 8 g Vanilla sugar
  • 1 Egg yolk
  • 160 g Plain flour
  • 30 g Hazelnut, ground
  • 50 g Coconut shreds
  • 180 g Peanut butter, crunchy
  • 3 Egg whites
  • 20 g Confectioners’ sugar
  1. Preheat the oven to 190C/375F. Soften the butter at the room temperature. Beat in caster sugar and vanilla sugar until smooth. Add in egg yolk and whip on high speed until thick and smooth. Sift in flour, ground hazelnut and coconut shreds. Mix all the ingredients with your hand until a dough forms.
  2. Line a baking tray with parchment paper. Place on the cookie dough, top with the plastic film and roll it out to a 28x25cm rectangle. Prick the entire surface with a fork and bake on the top shelf in the preheated oven for about 18 minutes.
  3. Mix together the peanut butter and egg whites until combined. Sift in the confectioners’ sugar until smooth. Once the crust is done, remove from the oven and reduce the temperature to 160C/320F. Spread the peanut butter mixture on the top of the baked crust. Return it to the oven and bake for 25 minutes. Remove and cut into squares.
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Taro Balls / 芋丸

Saturday, January 24, 2009


Taro balls can be reheated by frying in fairly hot oil for 1 minute or 175C/350F hot oven for 15 minutes.

  • 1 tbsp Salad oil
  • Some cornstarch
  • 500 ml Oil for frying
  1. Steam the taro till soft, about 15 minutes. Mash with a fork until smooth while hot. Add in potato starch, sugar, salt and oil. Mix well.
  2. Using 1 tablespoon of mashed taro to make a oval-shaped balls. Pat the balls with cornstarch. Heat the oil until it reaches 160C/320F. Lower the taro balls in the hot oil and fry until golden brown. Remove, drain and serve.

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Boneless Lemon Chicken

Friday, January 23, 2009



Many cuisines have their own lemon chicken, this one carries a sweet and sour tang and perfect for a family gathering.


MarinadeSauce
  • 180 g Boneless chicken breast (or thighs)
  • 4 tbsp Cornstarch
  • Oil for frying
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1 Egg white
  • 2 tsp Cornstarch
  • 1 tsp Jiafan rice wine
  • 1/4 tsp White pepper powder
  • 1/4 tsp Sesame oil
  • 50 ml Lemon juice
  • 1 tbsp Sugar
  • 80 ml Chicken stock
  • 2 tsp Cornstarch
  • Lemon slices
  1. Cut the chicken breast in half. Combine marinade ingredients in a bowl. Mix the chicken breast with marinade and set aside for 15 minutes.
  2. Heat some oil in a large skillet to 190C/375F. Coat the chicken breast halves with cornstarch and fry until golden, about 5 minutes. Drain and then cut into serving size pieces and arrange on a serving platter.
  3. Combine all sauce ingredients in a medium saucepan and mix well. Cook over medium heat, stirring constantly, until sauce boils and thickens, about 5 minutes. Take out the lemon slices to put on the chicken first, then pour the sauce over. Garnish with shredded spring onions if desired.




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Amaretti Cookies

Wednesday, January 21, 2009



This is the classic Italian almond macaroon. Crunchy and chewy Amaretti cookies are made from either ground almonds or almond paste, along with sugar and egg whites and optionally flavored with Italian almond liqueur Amaretto.

  1. Preheat oven to 150C/300F. Place parchment paper on baking trays lightly brushed with oil. Combine ground almond and sugar together in a bowl. Beat the egg whites until firm and gradually fold into the almond mixture until combined. Add the amaretto liquor and fold in gently until you have a smooth paste.
  2. Fill the pastry bag with the almond mixture. Pipe even mounds onto the parchment paper, spacing mounds 2 cm apart as they will expand during the baking process. Bake for 25 minutes in the preheated oven until golden. Remove from the oven and dust with confectioners’ sugar while still warm. Allow them to cool a bit and then remove from the tray.




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Ubi Purple Yam Two-tone Bread

Tuesday, January 20, 2009



Ubi, served as a potato dish as well as an ingredient, is the Filipino word for purple yam. Its flesh is a marbled violet color and is well-known for its aroma.

Ubi DoughLight Dough
  • 125 g Bread flour
  • 18 g Sugar
  • 1 g Salt
  • 2 g Instant dry yeast
  • 40 g Tangzhong Starter
  • 40 g Warm milk
  • 12 g Egg
  • 15 g Butter
  1. Prepare the ubi dough by placing all the ingredients except butter in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Switch the speed to medium and continue mixing until a dough forms. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl. Prepare the light dough at the same way.
  2. Place the two doughs in two lightly greased plastic bags separately and let rise for about 45 minutes at the warm area. Once they are doubled in bulk, punch down and allow the dough, covered, to rest on a lightly floured work surface for 10 minutes.
  3. Roll out each dough to a rectangle, about 22x10cm. Place purple taro dough atop the light and roll up tightly, beginning at short side. Place in a greased 26cm loaf pan. Cover and let rise till double in bulk, 45 to 60 minutes. Bake at 170C/340F for 30-35 minutes or until done. Remove from pan and let cool on a wire rack.



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Feuilletage Puff Pastry Slices

Sunday, January 18, 2009


Feuilletage [fuh-yuh-TAHZH] French for "flaky" or "puff pastry".

Pastry Cream
  • 1 Egg, medium
  • 50 g Castor sugar
  • 25 g German #405 flour
  • 10 g Vanilla pudding powder
  • 250 ml Wholemilk
  • 1 Vanilla pod
  1. Whisk the egg and sugar in a bowl until almost white. Mix in the flour and pudding powder. Pour the milk into a heavy bottom saucepan. Split the vanilla bean in half lengthwise and scrape the seeds into the milk, add the pod as well. Bring the milk to a boil and remove from the heat. Carefully pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly. Return the whole mixture into the saucepan, stir to the boil, for about 1 to 2 minutes while whisking constantly and vigorously. Remove from the heat and strain the pastry cream with a fine sieve into a clean bowl. pour into a clean bowl. Sprinkle the top with a little castor sugar to prevent a skin forming.
  2. Preheat the oven to 220C/450F. Roll out the pastry 2 mm thick into an even-sided square onto a baking tray lined with parchment paper. Use tines of fork to pierce the pastry crust many times. Cut in half and then cut each half in two to form four even rectangles. Bake for 15-20 minutes, turn the strips over after 10 minutes. Allow to cool. Spread pastry cream on one strip, place another strip on top and spread with jam. Place the third strip on top and spread with pastry cream. Top with the last strip, flat side up. Press down firmly with a flat tray.
  3. Cut white chocolate courverture into the smaller pieces and place them in a heat-proof bowl. Bring a saucepan of water to a boil, then remove from the heat. Stir the bowl over the pan, making sure the bottom of bowl does not touch the water. Stir constantly until the chocolate has melted. Separate some white chocolate and place in paper cornet. Melt the dark chocolate at the same way and place in paper cornet. Pour the rest of white chocolate over the pastry in an even coat. Immediately pipe dark chocolate lengthwise in strips 1 cm apart. Quickly pipe on the reserved white chocolate in between. With the back of a small knife, wiping after each stroke, mark down the slice at 2 cm intervals. Turn the slice around and repeat in the same direction with strokes in between the previous ones. Allow to set and trim the edges neatly and cut into even portions.


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Fluffy Almond Pancakes

Friday, January 16, 2009

© 2009 | http://angiesrecipes.blogspot.com


  • 60 g Plain flour
  • 70 g Almond, ground
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • Pinch of salt
  • 12 g Vanilla sugar
  • 1 Egg, separate
  • 125 g 3.5% Plain yoghurt
  • 200 g Milk
  • Butter to pan-fry
  1. Blend the flour, ground almond, baking powder, baking soda, salt and vanilla sugar together in a bowl. In another bowl, whisk together yogurt, milk, and egg yolk. Blend into the flour mixture just until all ingredients are moistened.
  2. Beat egg white until stiff. Fold into the batter until well incorporated. Melt a small amount of butter in a pan or skillet on the medium heat. Add 3 tablespoons batter into the skillet, tilt skillet to spread slightly. When bubbles are popping about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.

© 2009 | http://angiesrecipes.blogspot.com


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Simple Milk Loaf

Monday, January 12, 2009

Recipe adapted from Dan Lepard The Handmade Loaf

  • 120 g Plain whole milk yogurt
  • 245 g Whole milk at 20C/68F
  • 10 g Fresh yeast, crumbled
  • 30 g Inverted sugar syrup
  • 430 g German #550 flour (all purpose flour)
  • 50 g Buckwheat flour
  • 7 g Salt
  • 25 g Warm melted unsalted butter
  • 2 tsp Olive oil
  1. In a large bowl, whisk together the yeast with yogurt, milk and inverted syrup. Add the flours and the salt, and squeeze the lot together with your hands until you have a soft, sticky dough and the flour and liquid have evenly combined. Pour over the warm melted butter and then squeeze this into the dough. Scrape any remaining dough from the hands. Cover the bowl and leave for 10 minutes.
  2. Rub 1 tsp of olive oil on the work-surface and knead the dough for 10 seconds, ending with the dough in a smooth round ball. wipe the bowl clean and rub with 1 tsp olive oil, return the dough to it, cover and leave for a further 10 minutes. Repeat this light kneading twice more, at 10 minute intervals, then leave the dough for 30 minutes.
  3. Line a deep 12x20cm loaf tin with baking paper. Divide the dough into two equal pieces and shape each into a ball. Drop them into the prepared tin and cover with a cloth. Leave to rise until almost doubled, about one and a half hours.
  4. Preheat the oven to 210C/410F. Brush the top of the loaf with a little cream and bake for 15 minutes, then lower the heat to 180C350F and bake for a further 30 minutes until the top of the loaf is golden brown. Remove from the tin, and leave to cool on a wire rack.
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Buckwheat Buns With Old Dough

Saturday, January 10, 2009

FillingDough
  • 350 g Minced meat
  • 1/2 tbsp Maggi sauce
  • 1/2 tbsp Dark soya sauce
  • 1/2 tsp Chicken bouillon
  • 1/3 tsp White pepper powder
  • 1 tsp Sugar
  • 80 g Water
  • 10 g Scallion
  • 10 g Ginger
  • 180 g Cabbage
  • 50 g Carrot
  • 1/2 tbsp Sesame oil
  • 185 g Milk at 40C/104F
  • 2 tsp Honey
  • 70 g Buckwheat flour
  • 230 g German #550 flour (all purpose flour)
  • 4 g Instant dry yeast
  • 80 g Old dough
  • 1 g Baking soda
  1. Thinly slice the cabbages and carrots, sprinkle some salt over and set aside briefly. Use your hand to squeeze out the excess liquid from the vegetables. Set aside. Mix 80 grams of water, 10 grams each of ginger and scallion thoroughly in a blender. Season the minced meat with maggie, dark soya sauce, chicken bouillon, white pepper powder and sugar. Add ginger-scallion mixture into the meat and stir in a clockwise direction until thick and stiff. Add in drained cabbages and carrots, and finally drizzle in the sesame oil. Stir all until thoroughly combined.
  2. In a mixing bowl, place in milk and honey, then add the buckwheat, wheat flour, and yeast. Mix on low speed until a dough forms a ball. Add in old dough and stir until combined. Increase the speed and continue beating until the dough ball becomes smooth. Cover it with plastic film and rest for 20 minutes at warm spot. Shape the dough into a long roll and divide into 35 grams portions. Flatten each portioned dough with the bottom of your palm. Roll the dough out forming a disk of with the edges thinner than the center.
  3. Hold a wrapper with some filling in the middle with your left hand, fold the edges of the wrapper together in a pleated fashion with the right hand. Pinch edges together to seal and enclose the filling. Cut out squares of baking paper and place on the buns. Allow them to rest for about 30 minutes. Steam over boiling water for 10-15 minutes on medium-high fire. Turn off the heat and transfer the buns onto the serving plate after one minute.
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Peking Soup / 北京汤

Friday, January 09, 2009

Quick, easy-to-prepare, and most important, the soup is flavourful and delicious!

  • 50 g Sausages or hams
  • 50 g Carrots
  • 30 g Bamboo shoots
  • 15 g Black fungus, soaked
  • 1 Tomato
  • 1 tbsp Fermented bean sauce
  • 1/2 tbsp Cooking oil
  • 1 tsp Ginger, minced
  • 5-6 cup Beef or chicken bouillon
  • 2/3 tbsp Maggi sauce
  • 1 tbsp Cornstarch
  • 1 tbsp Water
  • 1 Large egg
  • 1/4 tsp Sesame oil
  • 1 stalk Scallion, thinly sliced
  • 2 tbsp Dark vinegar
  • 1/3 tsp Salt
  • 1/3 tsp Chillie flakes
  • 1/4 White pepper powder
  1. Rinse the tomato and cut a shallow X on the bottom of the tomato. Then, drop the tomato into a bowl of boiling water. Once the skin starts peeling off, quickly remove the tomato and dip it into a bowl of cold water. Once the tomato has been chilled, peel the skin off and remove the seeds. Cut the peeled and seeded tomato into thin strips. Thinly shred the sausage, carrots, bamboo shoots, and black fungus. Combine together the ingredients for the sauce in a bowl. Dissolve the cornstarch into the water. Set aside.
  2. Heat up a pan, and add in oil, fermented bean sauce and minced ginger. Stir until aromatic and then pour in the bouillon and maggi sauce. Bring it to a boil over high heat. Add in shredded carrots, bamboo shoots, black fungus and sausages. Once the soup starts to boil, add in prepared sauce and tomato. Thicken the soup lightly with starchy solution. Adjust the heat to slower. Beat the egg and sesame oil together and gradually add into the soup, stirring slowly in one direction with a spoon. Sprinkle the scallion over before serving.

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