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Archive for March, 2017

Salted Yolk Cookies~ one of the new cookies (the other one is Seaweed Cookies) I made this year for CNY. Salted yolk refers to the yolk of an salted egg. I love salted yolk. I can’t believe I waited this long to try out this recipe. The cookies are flaky and not too grainy. Even my family that ewes at salted yolk loves the cookies. One tip~ because of the richness of salted yolks, I suggest to keep the cookie size small (preferably one small bite size), and serve with a cup of tea.

Salted Yolk Cookies 咸蛋黄酥餅

Salted Yolk Cookies 咸蛋黄酥餅

 

Salted Yolk Cookies 鹹蛋黄酥餅

Ingredients:

1 cup flour
1 tbsp tapioca starch
1/2 tbsp milk powder
1/4 tsp baking powder
1 stick unsalted butter– softened
1/4 cup sugar
3 cooked salted egg yolks– warmed up and mashed
20 leaves curry leaves– very thinly julienned

Egg wash

Method:

  1. Combine flour, tapioca starch, milk powde and baking powder. Sift and set aside.
  2. Cream butter and sugar until fluffy. Mix in salted yolks and curry leaves with a spatula.
  3. Add in flour mixture. Use a spatula to mix and press, until all incorporated.
  4. Form dough to a disc and wrap tightly with plastic wrap. Rest in the fridge to harden so it’s easier to handle.
  5. Slightly dusted a work surface with flour. Roll out harden dough to 5mm thickness, anc cut out with a cookie cutter.
  6. Apply egg wash and bake in preheated 350 F oven for 12-15 minutes. Cool on a rack, then store in air tight container when completely cooled.
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I made crab dip before, but I wasn’t quite happy with the taste– I was trying to replicate the baked crab dip at Horatio’s (A restaurant in San Leandro that has famous crab dip) but it tasted too tangy to me. Well, crab season is here again so I’m fine tuning the recipe. It’s much closer to Horatio’s and way better than my previous versions. This will be on my winter party food list when crab is in season. Yes, a keeper 🙂

Baked Dungeness Crab Dip

Baked Dungeness Crab Dip

Baked Dungeness Crab Dip (makes 1 appertizer serving)

Ingredients:

1 cooked Dungeness crab– pick out the meat
2 tbsp butter
1 clove garlic– chopped
1/2 cup onion– thinly sliced
2 stalks green onion– chopped
3/4 cup freshly shredded asiago cheese
1/4 cup freshly shredded Parmesan cheese

1/2 cup shredded mozzarella cheese, plus extra

1 small container sour cream
2 tbsp mayonnaise

Seasoning to taste:
1/2 tbsp sugar
1 tsp salt
1/4 tsp fresh ground pepper
1 tsp spicy mustard
1/4 tsp garlic powder

Method:

  1. Melt butter in a sauce pan, sauté garlic and onion for a few minutes. Set aside to cool slightly.
  2. Add all ingredients and sautéed onion in a mixing bowl. Mix with a spoon to combine. Pour mixture into a 9″ pie dish. Smooth the surface and sprinkle extra mozzarella cheese on top. Bake at 375 F for 15-20 minutes, until it’s bubbly and the top crust is golden brown. Serve hot with sliced bread or crackers.

Regina’s Note:

  • Crab: Dungeness crab meat taste better than canned crab meat. Picking the meat out takes some time but can be done 1-2 days ahead and kept chilled in fridge. For adventurous eaters, creamy yellowish crab brain inside the body shell (scoop out with a spoon and put in a separate container and keep chilled) can also be added for more flavor. When sautéing onion, add this creamy goodness to sauce pan and cook until the oil starts separating, stirring at all times. This will take a few minutes.
  • Mozzarella cheese: add more mozzarella cheese if you want more cheese stringy look, but not too much as it will change the texture of the dip.
  • Flavor: sugar is added to help bring out the sweetness of the crab meat, so it has a sweet taste along with savory. Do not add too much salt or the flavor will change.

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65C Raisin Wheat Loaf 65C湯種葡萄乾麥片麵包

65C Raisin Wheat Loaf 65C湯種葡萄乾麥片麵包

65 C TangZhong Raisin Wheat Loaf 65C湯種葡萄乾麥片麵包 (makes one 2-lb loaf)

Ingredients:

Bread Starter:
1/4 cup bread flour
250ml water

1 egg
6 tbsp milk, plus 2 tbsp
6 tbsp whipping cream
3 cups bread flour
1 cup wheat flour
2 1/2 tsp dry yeast
6 tbsp sugar
3 tbsp milk powder
1 tsp salt
4 tbsp unsalted butter– melted
1 cup raisins
2-3 tbsp black brown sugar 黑糖
dashes of cinnamon powder

Method:

  1. Prepare bread starter: Combine bread flour and water in a small sauce pan. Blend well with a balloon whisk over medium low heat (whisk continuously). When the mixture thicken slightly, reduce to lowest heat setting while whisking continuously, until the mixture reaches 65 degree C. The consistency will be like condensed milk. Remove from heat and cool before using.
  2. While bread starter is cooling, beat egg in a bowl, then add in 6 tbsp of milk and whipping cream. Mix well.
  3. Combine bread flour and wheat flour. When measuring be sure to use a knife to scrap off extra flours so you have a leveled cup.
  4. Put all bread starters the bottom of bread machine loaf pan, followed by egg mixture.
  5. Add flours to loaf pan.  Make a indent in the middle, and add dry yeast to the indent. Add sugars, milk powder and salt to different corners of the loaf pan.
  6. For Zojirushi bread maker (model Zojirushi BB-PAC20), press HOME MADE button and set timing as follow and press START: Rest: OFF–> Knead: 25 min –> Shape: OFF –> Rise 1: 45 min –> Rise 2: 30 min –> Rise 3: 1hour –> Bake: OFF –> Keep Warm: OFF
  7. 1-2 minutes after the knead cycle starts, add in 2 tbsp milk (the dough will be very wet– add more milk if needed). Add melted butter and raisins in 3-4 batches before knead cycle completes.
  8. When the final rise cycle is completed, transfer bread dough to a lightly floured surface. Gently roll out to 15 x 13 rectangle. Sprinkle black brown sugar and cinnamon evenly. Roll the doug up like a jelly roll, pinch the end to seal.
  9. Transfer dough to a greased Pullman loaf pan (do not use lid), cover with plastic wrap and let it rise almost to the rim.
  10. Brush top with whipping cream, and bake in preheated 350F oven, middle rack, for 45 minutes. Remove from the pan. The bread should be nice and brown, with a hollow sound when tap the bottom.
  11. Cool bread completely on a rack before slicing. To keep bread moist for longer time, put bread in a Ziplog bag then inside bread box.

Regina’s Note:

  • Bread starter: I like to use 65C TangZhong method. It’s a bit more work but really produces breads that keep moist and soft for a longer time.
  • Bread machine: There is a bread button on my bread machine Zojirushi BB-PAC20, but I manually program the knead and rise time because it makes softer and fluffy breads. You can still use the same recipe but change the method/setting according to your bread machine manual. Be sure to cut down the ingredients if your machine has only 1 lb capacity (small loaf).

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Cheeseboard Bakery is a very famous bakery in Berkeley, California. Their breads are amazing and there’s always a line for their freshly baked breads. Cheeseboard also makes pizzas, and there’s a line too. They only sell vegetarian pizzas, and the menu changes weekly. What’s interesting is that they always give you extra slices of pizzas to “compensate” you waiting patiently in the line (the line sometimes gets long, but it keeps moving). They also give you some spicy green pepper sauce for your pizza… boy, it’s THIS sauce that got me hooked when I had it at the first bite. I bought a container of the sauce, and the family finished it fast! Luckily, I read the ingredient list on the container before throwing it away. Guessing the amount for each ingredients wasn’t that hard with this sauce, and I think I got it pretty close to Cheeseboard’s.

Cilantro Pepper Sauce

Cilantro Pepper Sauce

 

Cilantro Pepper Sauce

Ingredients:

1/2 bunch of fresh cilantro
3 Serrano peppers
2 cloves garlic
1/2 small onion
1 tsp spicy mastard
4-5 tbsp extra virgin olive oil
salt to taste

Method:

Coarsely chop cilantro, peppers, garlic and onion then put all ingredients in a food processor to blend well. Served with warm flat breads, baguette or even pizzas.

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