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寫這一篇blog的契機是好朋友要去我的家鄉，美食天堂，廣州旅游五天。想給她推薦最精品的粵菜餐館和首推能瞭解嶺南文化的景點、區域，也再次向大家推薦我的家鄉美食美景！(MORE TO COME!)
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“凡事好商量” 和 “Everything is negotiable” 給我的語境很不一樣. 商量，不帶有很强烈的情感色彩，或許和求和文化有關？但negotiate, 翻譯成中文便是談判，更具有攻擊性，目的性. 獨自一人來美國生活有7年時間了，難免會有不少只能由我自己保護自己，自己為自己爭取權益、權利的情況. 最近生活裏的幾件小事，讓我反省其實 everything is negotiable 是一個非常正確的説法.
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Really miss San Francisco House of Pancake’s beef pancake and decided to mimic and make our own! Secret of delicious beef pancake, I think lies in (1) crispy pancake resulting from dough resting long enough in oil, wrapping with oil mixture, (2) delicious and well-flavored braised beef. If you add some egg on pancake while cooking, it might taste like 煎餅果子 savory chinese crepe!
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Got a request to make a cake with either coffee or taro flavor, thought it would be a fun experiment to combine these two flavors together in the same cake, so I decided to try a taro coffee cake. Trying a new way to decorate cake, other than piping whipped cream patterns, I went for MIRROR CAKE! I would rate this cake for a 5/10 success for mirror glaze, 9/10 success for new flavor innovation! I also included mirror glaze mistake demo at the end!
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Overall the recipe is straightforward and not complicated. Sauce can determine the overall taste. Chicken has a trade off between more crispy but potentially over-cooked or less crispy but tender. Slice green onions as thin as possible and let them curl up in cold water is a great tip! Do not pour too much sauce in rice otherwise Oyako Don will becomes Oyako Porridge 😉
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Work has been busy lately, which surge my urge to bake even stronger. A friend’s birthday arrives right on time and now I am branching out to bake a cake for her birthday — chocolate coconut cake! Would love to share what I did well and did badly for my first cake as future tips!
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The procedure to make mooncake does not seem complicated, but inverted sugar syrup preparation is need a night before; lye water also needs substitute by boiling baking soda in water. The art of mooncake, besides the filling, I think lies in making it into mold, brush with egg and bake multiple times to achieve (1) ideal color, (2) clear pattern as first started, and (3) consistent shape without puffing up, which I failed all three this time. I have included detailed “lab report” and troubleshoot discussion for next try with red bean paste!
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Wife Cake 老婆餅 is one of signature, representative Cantonese sweets. Even I do not have craving for it and have not had one for years, I still miss it’s flaky texture, sweet but not too sweet filling with a hint of coconut. The filling of Wife Cake did not unveil until I looked up YouTube videos… In my memory, it’s a mixture of solid and chew, soft ingredients. It turns out that the main ingredient is wintermelon! I never thought a “veggie” will be filling for sweets! And the solid texture comes from sesame, the soft, slightly chewiness, stickiness come from glutinous rice flour, and of course, there is some shredded coconut to add the flavors.
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I had a few bananas left and have been using them for dessert throughout the week. Made banana chiffon cake this time~ It’s my first time making chiffon cake and used a wet ingredient banana on top of normal chiffon cake ingredients. Cake was very soft and fluff, but inside was more wet than I expected and not as spongy. I summarized a few points that might lead to such results here.
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My second time making croissants and I think there are a few possible errors I might have made: 1-kneaded dough too long to form gluten 2-lamination was too complex and formed more layers than my current technical skills 3-baking temperature was not right for the dough ingredients/lamination methods; followed too many recipes 太貪心啦!
