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Crab Blossoms
Crab Blossoms 花开富贵 Food is all about experimenting, it can be as adventurous as one can be. Alex loves Crab Rangoon and I love puff pastry. After picking crab meat out of the blue crabs’s legs, he was excited about having more Crab Rangoon, and I think we need to kick it up a notch :). Here we have the Crab Blossoms! Making the puff pastry like we do for Pork Moon Cake. Instead of filling the inside with meat, slice the edges of the roll-out dough into tassels. Then place Crab Rangoon filling in the center. Close in the edges and pinch in at around 1/4 from the edge, and…
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Focaccia Bread
Focaccia Bread Focaccia, a flat oven-baked Italian bread that has a similar texture like pizza dough, is an easy bread to make. The most typical Focaccia is the one with Rosemary and Olive Oil. Remember to use your finger or a utensil to dot the bread (make lots of dimples), this will help preserve the moisture. Jalapeno Focaccia This is a variation to the usual Focaccia. Though most of the ingredients are the same, I added diced colorful hot pepper, Italian seasoning and garlic salt to the dough. I also decorated the top of the bread with jalapeno rings and freshly grated cheese. The trick to make the bread softer,…
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Crab Rangoon
Crab Rangoon A Chinese restaurant appetizer that was never served in China, at least when I grew up, LOL! Though some people claim using real crab meat or imitation crab meat makes no difference in crab Rangoon, I beg to differ. It’s true we don’t need large lumps of crab meat, but real crab meat even just from legs of blue crab makes this appetizer so much more flavorful. The inside is creamy and wrap is perfectly crispy. Use a sweet and sour sauce, or simply eat it plain.
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Molten Salted Egg Custard Buns 流沙包
流沙包 这几年回上海，吃饭的时候总会碰到一些新网红，流沙包就是其中之一。今天终于如愿以偿自己做了一回，比记忆中饭店里的还好吃? 速冻的咸蛋黄味不够浓，且质地也不是很细腻，还是买来的咸蛋比较好，很沙很油，颜色好像稍微深了一点。3个咸蛋黄碾到很碎，加一个白煮蛋的蛋黄一起碾碎。奶粉20克，糖35克，室温软化的黄油35克，搅拌均匀，放冷冻室使其凝固，大约20分钟。 这个时候揉面，225克面粉，120毫升水，10克糖，一小勺酵母，一小勺泡打粉。面团比较硬，而且这个包子稍微硬实一些比较好吃，所以不用发酵很长时间。把面粉揉匀柔光，用保鲜膜包好饧一会儿，这样比较容易继续糅。饧面的时候把刚刚准备的内馅取出，分成11-12个小圆球，盖好保鲜膜，放在冷藏室里（化了就没法操作了）。 面继续揉，揉到那种特别光洁特别细腻的样子就好了，大概15分钟。把面团搓成长条，下剂子，11-12个，看有几个馅，一般30克左右一个剂子。剂子要盖好，以防变硬。 用手掌根把剂子按扁，再把四周按薄，放入一个内馅，用虎口把面收起来，口捏紧，多出来的面扯掉。全部包好了放再蒸笼里饧15分钟。烧开水，水开以后上笼蒸8分钟。 把包子扯开看看，真是流沙的感觉，不是熔岩哦，吃一口，沙沙的，咸蛋黄味，奶香味，太美味了。
