Looking

Had these when I was in HK back in 2009 for SEP. Trust me, it is really good to be number 1 on openrice.com for hk.

Ingredients are simple, but tedious, just like many other Chinese dishes.

200g Fresh milk (as fat as you can get. Well, it’s dessert time, so it’s sinning time)

Egg white from 1 egg

20g sugar

1. Pour the milk into a bowl and steam it for 10 minutes. There should be a layer of “skin” formed on top. Fatter milk forms better skin. Let it cool for a while.

2. Make a small slit at the edge of the skin and pour the 3/4 of the milk out. Leave the skin in the bowl. This is to allow the skin to float on top later.

3. Beat the egg white until it foams. Add sugar and the rest of the milk. Mix well and pour it back into the bowl.

4. Steam for about 10 - 12 minutes, and serve warm.

And I referred to this video.

http://www.youtube.com/embed/lrGzEAQesWo

Set A

100g Dark chocolate of the best quality, because the cake’s quality depends on it

100g Butter (add a tiny bit of salt if it is unsalted)

A tiny bit of vanilla extract

Set B

2 Eggs

2 Egg yolks

50g sugar

Set C

Flour

Instructions

1. Melt Set A over a water bath.

2. Whip Set B until fluffy, then add in the sieved flour from Set C. Mix until it is well blended.

3. Allow Set A to cool slightly after melting as we do not want cooked eggs when we mix them together.

4. Add melted Set A to Set B + C.

5. Coat the interior of the ramekins with butter and sugar. I used the one of 3 inch in diameter.

6. Pour the mixture into the ramekins and let it cool in the fridge. 

7. Bake at 210 degree Celsius for 8 - 10 minutes. 

8. Remove from ramekins and serve with ice-cream, berries or orange zest.

Shall post my 双皮奶 and Lava cake recipe and experience soon. This blog shall be my sharing corner on my leisure activities.

Gonna try this soon too. 

http://www.cravemag.com/recipe/lobster-with-cheese-and-yi-mien/

Liu Sha Bao courtesy of Hungry Kittens

This recipe makes about 10 baos.

7 salted egg yolks

Set A

100g sugar

25g custard powder

25g milk powder

100g butter

25g evaporated milk/milk

Set B

300g flour

50g sugar

7g baking powder

3g yeast (use a digital weighing scale)

150g water

Instructions

1. Steam all egg yolks. Crush them and pass it through a sieve or wire mesh to ensure that the particles are fine. Mix Set A together with the egg yolks.  

2. Freeze the filling. I would suggest to put the mixture into ice cube mould so that it will be easier to wrap the bun later. My Mom says no need to do so. A spoon will suffice. You might want to prepare this the day before.

3. Mix Set B. Remember to sieve the flour. Some Youtube video mentioned that you can add some coconut milk to have a whiter skin. I mean in the mixture, not your face. Let it rest.

4. Divide the dough into 25-30g portions and start wrapping. Refer to Youtube videos on how to wrap because my skills are bad. 

5. Let it rest again, for about 30 minutes, then steam over high heat for 5 minutes.

6. Eat, and take photos while it is hot.