Sweets

In All recipes, Sweets

Granola and no-churn banana ice cream bars

IT TASTES LIKE THE LONG MISSING EMPATHY IN ALL HEALTHY BREAKFASTS, AT LAST, FINALY TAKING PITY IN ALL THE UNGODLY URGES WE HUMAN BEINGS HAVE TO DEAL WITH

This is a desperate attempt to counter the tyranny that is summer in Hong Kong while still upholding a minimal level of personal responsibilities such as eating fruits and vegetables, taking fibers, lowering cholesterol and such sad things in life that we all to have bend to at one point or another. Crunchy yet slightly chewy granola crusts sensibly consisting of rolled oats, corn flakes, seeds and popped grains, sandwiching a less reasonable yet thick layer of no-churn ice cream rampant with cream and sweetened condensed milk, the only good judgment of which is made with the inclusion of two frozen bananas.

It tastes like empathy in a healthy breakfast, at last, finally understanding and taking pity in all the ungodly urges we human beings have to deal with in real life situations. And I’d say the constancy of 34 degrees celsius with 80% humidity is as real as fuck.

08.08.2018

In All recipes, Noodle/Pasta/Rice, Sweets

SINGAPORE HAWKER MARATHON: CRYSTAL DUMPLING (ZONGZI) MADE WITH SAGO PEARLS

WHAT: Beautiful, jewel-like, crystal dumplings called zongzi made purely with sago pearls, which I didn’t actually eat in Singapore.

WHY: Although, as far as I know, this is technically not a “Singaporean thing”, but there’s no reason why it shouldn’t. Its glossily translucent and elegantly geometric body is made entirely with tapioca sago pearls, making it enthusiastically bouncy, springy, chewy, the most texturally cheerful dumpling out there served cold with coconut dark brown sugar syrup.

HOW: By soaking and various natural coloring agents, we are turning plain sago pearls into colorful mushy fillings that, through baptism of boiling water, transforms into these gem-like, glassy and slick dumplings that are wonderfully chewy, cooling and simply euphoric to look at. It’s a texture thing, very much like the addictive quality of tapioca pearls inside boba teas. The single source of fragrance and flavor that is fused into these dumplings (except the green ones that are made with pandan leaf) depends solely on these spear-shaped leaves, often times called zongye (dumpling leaf), mostly harvested from a particular type of East Asian evergreen bamboos. It’s hard to describe it to those who haven’t personally experienced it, as it is a truly unique fragrance. In my best ability, but probably inadequate, I would say it’s a combination of very intense corn husks and grassy tea leaves.

If you feel wary of this unfamiliar ingredient, trust me, once I was too. But after getting over my illogical fear – one that wasn’t even inconvenient because you can buy these leaves with only a few clicks on your computer – I am now so in love of it that I want to use the leftover, incredibly aromatic cooking water as a base for soups! And once I’ve learnt how fun it is to shape them, I just want to sit by a sunny window and make zongzi all day long.

Staying in line with the Southeast Asian flavors of this series, I’m proposing a serving syrup made with coconut milk, dark brown sugar and sea salt, mimicking the flavor of palm sugar. But any other sweethearts like honey, maple syrup, or date syrup will do, too.

IT’S A TEXTURE THING!

04.26.2018

In All recipes, Dairy, Sweets

Simplified, tall fluffy pancake, stuffed with cheese

NO SEPARATION OF EGG WHITES AND YOLKS, NO WHIPPING THE WHITES AND FOLDING IT BACK IN, AND YEAH, NO MAYONNAISE EITHER.

If you use the internet, you’ve probably seen this. This super lofty, tall and wiggling souffle pancake, said to have originated from Japan, that will surely tickle the feathers of anyone who has a soft sentimental spots for stacked fluffiness.

I, for one, am not a pancake person. Or at least, not in its traditional form. But over the years, I’ve been patiently waiting for a game changer that would summon my inner fluff-craze that has been dormant inside my cold, pancake-less heart, and I thought, maybe, this is it.

Well, not quite.

Upon further investigation, I realized that the recipe for this pancake requires violating one of my many holy baking commandments – Thou shalt not ask for the separation of egg white and yolks, separate whippings, and folding them back in. I am not thy bitch. – carved into a plastic chopping board and hung onto my fridge in permanence to remind me of the gods’ wrath against disobedience. So typically, if I see such thing, I just walk away. But something, a small voice inside my head, an imploding honey cake from the old ages perhaps, held my foot in the ground.

Thing is, whole eggs whip up marvelously fine just as well.

If it’s air that we’re after, whipping egg whites separately isn’t always necessary. I thought, if I could just find the right ratio between flours and whole eggs that are whipped together with sugar until almost mousse-like in consistency, then I can streamline this recipe and turn this batter into a one-bowl, fuss-free and fool-proof epiphany that even I can’t fuck up.

And guess what, I did. A super tall, lofty, spongy one-bowl batter that doesn’t need separation of white and yolks, no folding the whites back in, and yeah, no mayonnaise either. My heart should be content. My inner fluff-craze should awaken and shine lights upon the golden gate that welcomes me towards pancake enlightenment. Right?

Well, not quite.

Thing is, like all other earnest yet disappointing pancakes that had come before it, flavor-wise, this pancake was still completely boring. Cottony fluffiness, yeah, but remind me again why I want to eat cotton again? I sat and stared, faithful, receptive, in waiting. A sign will come. It must come. All these journeys of questions and answers, flipping and flopping, reincarnations and repetitions, can’t all be for nothing. Pancake must mean something! It must!

I waddled my slumbering, meditating body towards the fridge for a diet coke, the thought-juice if you will, and out the corner of my eyes, there it was – A Laughing Cow (regrettably not a sponsor). Of course! If the gods intend a purpose for this pancake’s spacious and buoyant volume, surely, it would be for nothing else but, stuffing! And what is better to aid its mildly sweet and airy crumbs if not this exuberantly creamy and contrastingly salty cheese?

I put my theory to work, and it worked. An unlikely but wondrous pairing that is texturally light yet creamy, flavorfully sweet yet salty, a faintly vanilla sponge moistened with a mildly cheesy funk. In the end, excused by its entirely oil/butter-free crumbs, a slim waterfall of melted butter and a squirt of honey is appropriately commenced. Pancake, is that finally you? Oh where have you been…

02.23.2018

In All recipes, Bakery/Pastry, Dairy, Sweets

MY PERFECT LEMON POPPY SEED CAKE + CAKE CRUMBLE LEMON CREAM POPSICLE

06.26.2017

In All recipes, Bakery/Pastry, Sweets

SICHUAN PEPPERCORN BLUEBERRY OATMEAL PIE

A SERIOUSLY FLAKEY PIE

WITH BLUEBERRIES SCENTED WITH FLORAL SICHUAN PEPPERCORNS, MYSTERIOUS AND SUBTLE, AND CREAMY OATMEAL ON THE BOTTOM TO SOAK IT ALL UP

Easy as pie. I’m sorry. Was that supposed to be funny?

Pies are anything but easy. In fact, it took me two years of really, really, humiliatingly sucking at it; and another three years of total denials and nightmarish phobias; and then another year to pick up the pieces of my self-esteem to try again; and then, finally then, last week, before landing on something that I feel happy enough to share with behind closed door. And today, six years plus a couple tweaks later, to talk about it openly on the internet. This recipe is my collected wisdoms on pie-making from years of failures and heartbreaks (think those pies as a house presented with a giant sink hole, sewage flooding and electrical fire, all at the same time).

What it is, is a seriously flakey pie, like no-kiddingly flakey, with blueberries scented with a mysterious, floral tone from sichuan peppercorns that is subtle but distinct, and a bed of creamy oatmeals to soak it all up. The sichuan peppercorns are not gonna make you go “Chinese food!“, ok?, it won’t. It just perfumes the pie. And the oatmeals not only prevents the whole “sewage flooding” issue, but is also texturally more superior than gloppy, cornstarch-thickened mess. In fact, from now on whenever you bake a fruit pie, I suggest you blanket a layer of this on the bottom. It is thirsty for the collapse of your fruits.

Now, as a general rule of thumb… For those people who were born with mutated abilities to make perfect pies since birth, this may not be a big deal. But I gather that there are also those out there like me with this specific genetic defect, that they might appreciate some tips. And my tips on How To Not Fuck Up A Pie is – Go Gollum. A certain conversation amongst “ourselves” should take place inside our head, to remind us every step of the way that, forget one, it all goes to shit. And my conversation goes like this:

We wants the butter cold. We needs the butter cold.
No “peas”. Hate peas. Big, flat diskses of butter created by hands resembling thick coins, are the precious to a super flakey dough.
Vinegar. Yes, vinegar works. Yes.
Cold. Liquid, cold. Everything cold.
Don’t knead the dough. It’s better to use plastic-wraps to bring it into disks! Tricksy.
The dough. Cold. Before doing anything stupid. Cold
Cooked fruits are just fruitses but less good. And mushy. Whenever we can, add flavors.
I don’t know where you come from, Smeagol, but “soup” is not a friend of pie. You want fruit soup, go juice. This is a pie. Soak it up.
Do not bake until the entire pie is COLD! Motherfucking cold. Don’t make me.
Finally, did we do all this for soggy lower crust? No, no we did not. Bottom of the oven, 15 min.

Taken that these kind of schizophrenic talks are not always the most well-composed, I’ve detailed every single steps in the recipe-instructions to help you out a bit. I hope it serves you well.

Happy go pie.

SICHUAN PEPPERCORN BLUEBERRY OATMEAL PIE

Ingredients

PIE CRUST: adapted from The Four & Twenty Blackbirds Pie Book

2 1/2 cups (325 grams) all-purpose flour
1 tbsp (15 grams) light brown sugar
1/2 tsp (3 grams) salt
1 cup (230 grams) unsalted butter, very cold
1/2 cup (120 grams) water
3 tbsp (45 grams) apple cider vinegar
1 cup ice cubes

SICHUAN PEPPERCORN BLUEBERRY OATMEAL FILLING:

3 cups (460 grams) blueberry
5 tbsp (65 grams) granulated sugar
1 1/2 tbsp lemon juice
1/4 tsp ground sichuan peppercorns
1 cup (95 grams) quick-cooking oats
2 tbsp (28 grams) dark brown sugar
2 tbsp (26 grams) granulated sugar
2 tbsp (30 grams) whole milk

TO BAKE:

1 egg wash
Turbinado sugar for sprinkling

Instructions

PREPARE PIE CRUST: You can make the pie crust with food-processor, pastry-cutter, or stand-mixer. But I find that the most flakey crust results from the FLAT pieces of butter created by hands. So. In a large bowl, whisk together flour, light brown sugar and salt. Cut unsalted butter into large pieces, add into the bowl and coat each evenly with flour. With your fingers, create large, flat pieces of butter by rubbing them off of the large chunks. Each time you rub, coat the butter with lots of flour, and the largest pieces should be about the size of large, THICK coins, until you have something that looks like the first photo.
Mix water, apple cider vinegar and ice cubes in a bowl. Scatter 8 tbsp of the liquid into the flour-mixture while fluffing with a fork, then bring the dough together by gently folding and pressing it with your hands. It should be very shaggy, and quite dry with lots of loose crumbs. But if the dough has difficulty coming together (very "sandy"), add 1~2 tbsp more liquid.
Now, don't further knead the dough to try to bring the tiny loose crumbs together (and making it tough). Instead, lay a large piece of plastic-wrap on the counter. Transfer 2/5 of the dough-mixture onto the center of wrap, then bring the sides together until you have a tightly wrapped ball. Press down until it's flattened into a thick disk, then set aside in the fridge. Repeat with the remaining 3/5 of the dough. Let the dough hydrate/chill for at least 30 min, or it can be made the day ahead.
PREPARE FILLING: In one bowl, toss together blueberry, granulated sugar, lemon juice and ground sichuan peppercorns. In another bowl, mix quick oats, dark brown and granulated sugar until even. Transfer 1/4 cup of the oatmeal-mixture into the blueberry and toss evenly. Then add whole milk to the remaining oatmeal-mixture and mix until resembling wet sand. Set both aside.
MAKE/BAKE PIE: Take the larger disk of dough out of the fridge and leave the other chilled. Transfer onto a floured surface and roll it out into a slightly thinner than 1/4" (0.5 cm) sheet. Drape the sheet over your rolling pin, then transfer into a pie pan. Gently press it to fit the pan, then cut off the excess dough around the edge. Scatter the oatmeal-mixture on the bottom in a single layer, then top with the blueberry-mixture. Take the smaller disk out of the fridge, onto a floured surface, then roll it out into the same thickness (you can now do cutouts or patterns that you like). Brush the rim of the lower pie crust with egg wash, then drape the top crust over and gently pinch the edges to seal.
Now CHILL YOUR PIE IN THE FREEZER FOR AT LEAST 30 MIN!!. Start preheating the oven AFTER you form the pie, so it forces you to wait for the pie to chill properly, which is paramount. Now, preheat the oven on 365 F/185 C.
Brush the entire pie surface with egg wash then sprinkle with turbinado sugar. Bake in the middle rack for 25 min, then move the pie to sit right at the very bottom of the oven and bake for another 15 min (this gives you that nice crispy bottom-crust instead of soggy one).
Let cool for 15 min, then serve with scoops of ice creams (blueberry!).

Notes

The sweetness level of this pie lands on the mild side, as how I like it. If you want sweeter pie, add more sugar to the blueberries in Step 4.

http://cj8.98d.mwp.accessdomain.com/2016/09/07/sichuan-peppercorn-blueberry-oatmeal-pie/

09.07.2016

In All recipes, Bakery/Pastry, Dairy, Sweets

ZERO-FOLDING PASTEL DE NATA, A HYBRID

Ever since I came back from Lisbon, the question haunts me.

What is a perfect pastel de nata?

Well for me, now more than ever, that depends on who you’re asking.

If you were from the Asian parts of the world as I am, growing up, this wildly popular pastry since the 90’s actually came from, and have always been, more as a Macao thing. Sure it’s known as the Portuguese-style egg tarts from Macao, the former Portugal colony famed for its many Portugal-influenced hybrid foods, but notice that it is NOT called pastel de nada, not even Portuguese egg tart, but ambiguously, “Portugese-STYLE” egg tart. Style? The name itself oozes deniability, suggesting that on one level or another, these tarts can’t be expected as a 100% identical replica of the originals, but a mere adaptation of some sort. Therefore with time, as the popularity of these tarts swept through every bakeries in Hong Kong, Taiwan, and even KFC (yes, they sell these at KFC here…), the Portuguese association sort of fell irrelevant, and the gold standard on what is a great pastel de nata, in Asia at least, is set on however it is made in Macao. And really, most people don’t have a clue on what the real thing is like.

But I’ve always wondered about this. I mean is “Portuguese-style egg tart” even a thing in Portugal? Do people even actually eat this stuff there or is it another freaky fortune cookie-phenomenon? And if they do, the question isn’t if it was the same from Macao, because I know there was no chance in hell that they’re the same. But the question is, how different?

So a couple months ago when I finally visited Lisbon for the first time, I was on a quest for truth. I didn’t know what to expect, but almost as immediately as we landed at the airport, truth no 1 revealed itself. Pastel de nada is definitely a thing in Portugal. I mean, they were everywhere, as common as bagels in NY or surfers in L.A. Well great, fantastic, because it allowed me to conduct an in-depth and thoroughly tasted investigation on truth no 2, which is, how different are the real things from Macao’s? Well, this was where the troubles began. They are, as expected, quite different on many textural levels, and now…

I’m completely torn.

I ASSURE YOU THAT THIS CONCLUSION, WHETHER YOU AGREE WITH IT OR NOT, CAME AFTER MUCH TORMENTS, SELF-REFLECTIONS AND EVEN SOME SOUL-SEARCHING ON WHO I AM AS A SENTIENT PASTRY EATER… (BUT THE ANSWER TO) WHAT IS ULTIMATELY A PERFECT PASTEL DE NATA?

WELL, A HYBRID

02.24.2016

In All recipes, Bakery/Pastry, Sweets

WEDNESDAY’S THROW-IT-TOGETHER TEXAS SHEET CAKE

I didn’t intend to sneak a cake recipe in between my travel-inspired posts, but this is the easiest-yet-delicious cake recipe I have yet to encounter, and I think you should do it.

Look, I’m not exactly a practician of 30-minute meals. I don’t mind getting down and dirty with a recipe for the better part of my day and get disgustingly anal with ~~minor~~ details. But for those who knows me, knows that when it comes to dessert-baking, specifically cakes and such, I then become what Nat Geo would call, a cake-sloth. If the recipe, even at a glance, contains any mentioning of words like “softened/room-temperature butter (subtext: have my cake and eat it tomorrow)”, or “creaming (scrape till my ass split)”, or “sift (is Santa coming or I’m covered in blow!)”, or “beat eggs one at a time (zzzz… I’m sorry wah?)”…, I just turn around and start another 10-hours operation on my next ramen project. The double standard is weird, I know, even to myself. But for the entire lifespan of this blog, I’ve been maximizing all efforts on savoury recipes while, in contrast, cheating my way through various pastries such as this skillet cookie, this dumpling wrapper cannoli, and even a no-churn mascarpone soft-serve (and even the more complicated stuff involved cheating). Then, just a few days ago, this sloth has found a new tree.

Following the Monday-blue oatmeal cookie, here’s the Wednesday’s Throw-it-together Texas chocolate sheet cake.

How is it that this cake-sloth hadn’t heard of this fabulous food-source until now? Because as far as the internet is concerned, the typical recipe for a Texas chocolate sheet cake, as I later found out, is no news. There’s quite a lot of’em out there. But when I saw it for the first time on Martha Stewart’s Living last week, it felt as if a whole new natural habitat was uncovered. Since I have reasonable doubts that there are fellow cake-sloths out there being left out of the party, I thought, it can’t hurt to mention it again.

First of all, not only that there was no ~~screaming~~ creaming, sifting, waiting or any electricity-powered mixer involved, but better yet, the process was so crude and rough that it practically felt mannerless. Sloth-like.

Basically, you boil everything in one big pot then you stir in the rest and bake. Done.

The entire recipe was so easy that I, even I, felt the insecure urge to add a little something more like, for example, browning the butter instead of melting, and replacing water with strong brewed coffee, and substituting cocoa icing with ganache (which is just a fancy word for stirring chocolates in hot cream) for extra richness. And as I stood there as a naturally suspicious species, wondering how on earth could a “pre-cooked” batter ever turn into an edible cake, a mere 22 mins of baking later, I was blown away again.

The cake rose beautifully, and was moist… soft… and dense with rich crumbs. The entire project, including the chocolate ganache that lubricated through the already-moist crumbs, could be done in under 1 hour from start to finish. You can literally bake this cake from the time your friend calls to say he/she’s putting on a pair of pants to head over your way, and have it ready before the door bell rings (ok, if you didn’t include the time it takes for the cake to cool but really, who does that?).

So yes, if you were like me, who needs something sweet to munch on in between the hours she spend on beating a roast duck into a pot of milky broth… this delicious cake is gonna save you some time.

01.15.2016

In All recipes, Bakery/Pastry, Dairy, Sweets, updated recipe

SANDY OLD MAN ON X’MAS

ONCE THESE PIPING HOT, LIGHT AND AIRY DONUTS HIT WHAT I CALL THE “CHRISTMAS SAND”, THE HOUSE WILL INSTANTLY SMELL LIKE SWEET, BUTTERY AND EGGY HOLIDAY SPIRIT.

Quickly leaving you today with something awesome I discovered in Hong Kong. And it comes with a funny name, too, called Sandy Old Man!

I found it at a traditional Catonese-style pastry shop and thought to myself that it was just donuts, but as I bit into the sugar coated fried dough, this little fella instantly sank into an airy sponge with soft and almost custardy interiors. After some much needed research, turned out that this thing which they call “Sandy Old Man”, are essentially pâte à choux donuts! By frying this classic cream puff-dough, you get a slight crispier exterior with almost hallow interior, permeating a salivating aroma of eggs and butter.

Traditionally Sandy Old Man are only coated in granulated sugar, but come on, it’s Christmas. Granulated sugar turns into light brown sugar, then festivity turns into a pinch of ground cinnamon, cloves and a slight sprinkle of salt. Once the piping hot, light and airy donuts hit what I call the “Christmas sand”, the house will instantly smell like sweet, buttery and eggy holiday spirit.

I’ll take this sandy old man over Santa any day.

UPDTAE 2015/12/14: The original measurement of 1/2 cup of flour worked for me, but because many had commented that their batter was too thin, I adjusted the recipe to 1/2 cup + 2 tbsp.

UPDATE 2016/01/11: About comments that mentioned the batter was too thin – I tested the recipe again (added some weight measurements in the recipe, too) and it worked great with me. Please note the “dough” should actually resemble a very thick batter. By the way, I also just found out from my trip to Lisbon that these actually came from Portugal originally, and are called “sonhos” there which sounds a lot like “sandy old man” in Chinese! All makes sense now… :)

SANDY OLD MAN ON X’MAS

Ingredients

BATTER:

1/2 cup (118 grams) water
3 tbsp (42 grams) unsalted butter
2 tsp sugar
1/8 tsp salt
1/2 cup + 2 tbsp (87 grams) all-purpose flour
2 eggs
Canola oil for frying

X'MAS SAND:

1/2 cup light brown sugar
1/2 tsp ground cinnamon
1/8 tsp cloves
1/4 tsp salt

Instructions

In a small pot over medium-low heat, add water, unsalted butter, sugar and salt, then cook until the water is hot enough to melt the butter (it should not boil). Turn off the heat and add the flour all at once, and stir with a fork until it comes into a smooth and even dough. Transfer the dough to a stand-mixer or into a large bowl, and stir for another min to cool it slightly. Add 1 egg and beat it into the dough until completely lump-free and smooth, then add the second egg and beat until the batter is shiny and smooth.
Add enough canola oil to a small frying pot over medium heat. The oil's ready when it bubbles up gently around an inserted wooden chopstick. Scoop up around 1 tbsp of batter with one spoon, then scrape it gently into the oil with another spoon. Turning constantly and fry until the batter has puffed up (ALMOST DOUBLED in size, and will probably form a crack on the surface) and golden browned on all sides. This should take about 6 min to happen. If the donut browns too quickly before it puffs up, then the oil is too hot, and you should adjust the heat accordingly. Repeat with the rest of the batter.
Drain the donuts thoroughly and set aside on a paper-towel to cool for 1 min, then coat it all over inside evenly mixed X'mas sand. Serve immediately.

http://cj8.98d.mwp.accessdomain.com/2015/12/12/sandy-old-man-on-xmas/

12.12.2015

In All recipes, Bakery/Pastry, Dairy, Sweets

PUMPKIN SPICE COCNUT ICE CREAM IN A BLANKET

I LIKE TO HIDE MY VEGETABLES IN ICE CREAMS

Starting this Sunday, we’ll leave Bejing for more than a month, traveling to Hong Kong (for work), then Taiwan, then maybe Lisbon… Madrid… St Sebastian… or who knows. Traveling used to be a big part of who we are, but we haven’t done this kind of “long distance/large scale” travelling for 2 years now, you know, for personal reasons, and I’m finding that it’s taking a bit of practice to get our grooves back.

So today, I’m quickly leaving you a recipe that I made from some leftover pumpkins. As you know, I like to hide my vegetables in ice creams. And do you know that pumpkin and coconut milk are great pals? We got that from Thailand. And do you know that ice creams are so much better on a pancake-cone instead of a regular one? Learnt that from Seoul.

And I can’t wait to find out more, out there, on this new journey.

11.20.2015

In All recipes, Bakery/Pastry, Sweets

CRANBERRY VIENNESE SANDWICH CREAMS

The crochet side-pate is from Dishes Only.

THEY ARE THE COOKIE-VERSION OF A FEEL-GOOD MOVIE, EMOTIONALLY EQUIVALENT TO A BOX OF GOLDEN TWIN-PUPPIES EACH HUGGING A HAPPY GIGGLE.

This is what I’ve been busy with for the past 7 days, recreating Mark & Spencer’s Viennese raspberry sandwich creams. What does that say about me, spending 84 hours scrutinizing a processed junk-food from a super chainstore, I don’t know. But I had to make it.

If you ever had childhood experience of reaching into a tin-box, and sneaking one of those buttery nuggets of vanilla cookies into your mouth as your first memory of pure foodgasm, then I guess, you can sort of understand. But this, this is better, upgraded. You can either go to your nearest M&S to see for yourself, or you can stay here and do it at home. But how I got here, however unexpectedly long it took, was no vanilla road. Checking out all the trusted recipes that were already out there, which, affirmingly, were all very similar to one another, let’s just say that I thought it was gonna be easy. If they all agreed on it, it must work fine, right? Humppphhh…

I made my first batch last weekend. Well, it did work fine… how do I put it… wonderfully just okay I guess. Wonderful in the sense that, flavor-wise, it was exactly what Viennese cookies are supposed to taste like, fireworks of buttery crumbs exploding in a vanilla sky. No doubt about that. But just okay because, and maybe I was being obsessively anal about it but still, I had a major textural issue with them. It was one thing to have cookies with so much butter that they “melt in my mouth”, but it was something else entirely when they could barely hold themselves together even under the slightest pressure of a finger. Like, I was scared to touch them… like literally, they eroded on my fingers. I mean, if that sounds like a “dat a problem?” to you, then great, but I might add that they also had a paste-like and almost glue-ish texture in the mouth that… I just couldn’t quite get over.

11.04.2015

In All recipes, Bakery/Pastry, Dairy, Sweets

STICKY TOFFEE PANCAKES

A BUBBLY SYMPHONY OF BUTTER AND CREAM, SUGAR AND HONEY, A PINCH OF SEA SALT AND BRANDY HERE AND THERE, AND THAT LAST TOUCH OF VANILLA

I’m quickly leaving you the last post before we take a short trip to Hong Kong and Seoul next week. It’s been… well… 2 years since the last time me and Jason traveled together. What used to be frequent occurrences and a huge part of of our lives, now feels a bit unfamiliar and exciting again, well, tinted with a bit of sadness at the same time.

So with all the packing, cleaning out the fridge, packing again and feeling a bit empty now that we have minus-two dogs to say good-bye to, I’m gonna leave you alone with these pancakes that I’ve lately, grown quite fond with. As I previously declared, I’m not a pancake person. Still not actually. But what I like about these pancakes, aside from the fact that they taste, preferably, like the lighter version of the often-times unbearably sweet sticky toffee puddings, is their relatively loftier heights that bring more tasty contrast to the fluffy interiors and the crispy edges. The pancakes use, more or less, the chiffon cake-technique by folding beaten egg white into the the batter to pump up its airiness. Then I cook them with a lid on, which speeds up the cooking time, and from what I felt, retains the height of the pancakes better. You could add chopped dates to the party as the tradition, but I kept them lazy, only mimicking the flavours by adding molasses, grated ginger, ground cinnamon and allspice. After all, the highlight of sweetness should only come from the thick and glistening syrup, a bubbly symphony of butter and cream, dark brown sugar and honey, a pinch of sea salt and brandy here and there, and that last touch of vanilla.

So here we go, to mark to the end, and the beginning, and then the repeating of it all that is change and life. I’ll see you again, on the other side.

Gold brass spoon made by the amazing Ann Ladson. Yellow mixing bowl from Dishes Only.

10.17.2015

In All recipes, Bakery/Pastry, Meat, Sweets

PROSCIUTTO AND DATES SU-STYLE MOONCAKE

DECEIVINGLY EASY…

IT WILL SHATTER YOUR DOUBT-SYSTEM AS THE LAYERS CRACK LIKE THE WINGS OF BUTTERFLIES AND FALL ON YOUR JAW-DROPPED COUNTERTOP

– XOXO

OK, I don’t have much time today to elaborate much, in fact, not even enough time to say what I’m about to say but I gotta say it anyways because it’s just too damn important which is – PLEASE, don’t let the intimidating display of these lacy, delicate, flakey pastry filled with salty prosciutto and sweet dates and honey… fool you. They are deceivingly easy, forgiving even, and I got them down with smashing success right at the first try (I’ve had more tears shed on making pancakes, let me just tell you that). This waffer-thin layered dough actually DOES NOT require any chilling (even though I still gave them a 30-min nap in the fridge just because I was insecure), believe it or not, and it will shatter your doubt-system as the layers crack like the wings of butterflies and falls on your jaw-dropped countertop. And then the filling… oh fuck I don’t even have time to talk about this filling but I gotta say it anyways because it’s just too damn good! Part-crispy and part-fresh prosciuttos, mashed with finely minced dates and honey with a dash of black rum. It is the most fruitful reward you can expect out of the eternal conflict between salty and sweet. And then, these two things together… these two buttery, lacy, porky, salty, sweet things together! I don’t have time for this! Do you get me?! Just go do it and believe.

– XOXO.

I copied/pasted the instructions below to correspond with the photos so it’s easier to understand, but serious, you’ll probably have something great at the first try, then nail it at the second, tops. There’s also another su-style mooncake variation by Betty on Food52. Check it out.

Combine cake flour, water, unsalted butter and sugar in a large bowl, and mix it with your hands until it comes into a dough.

prosciutto-and-date-mooncake04

Transfer to a working surface and knead for a couple min until the dough is smooth and soft. Divide the dough into 12 equal portions, then set aside to rest.

Meanwhile, combine cake flour and unsalted butter in the same bowl for the oil-dough.

09.25.2015