I know it’s been a while but I’m back now. This is where I belong...
Egg 4 pieces
Vanilla custard ¾ cup
Sugar 100 g
Buttermilk 160 cc
Vanilla extract 1 teaspoon
Salt ⅛ teaspoon
Cake flour 160 g
Sweet rice flour 20 g
Potato starch 20 g
Beer ¼ cup
Coconut oil 40 g
1. Measure all A ingredients into a mixing bowl according to recipe order, beat slightly before sifting B ingredients in, mix well but do not over mix.
2. Add beer to lighten the batter, then beat in the coconut oil.
3. Cover with plastic wrap, refrigerate for at least 30 minutes.
4. Seperate the egg waffle molds onto two stove tops to preheat, bruch lightly with vegetable oil, when it’s hot enough, pour around ¾ cup batter onto the bottom mold, rotate to cover the whole area, top with the top mold, invert immediately, rotate slowly to coat. Keep cooking for about 2 more minute or until the waffles are golden brown or crispy.
5. Invert the waffles onto a wired rack to cool 1-2 minutes, serve while hot!
Eggs 3 pieces
Sugar 30 g
Milk 200 cc
Potato starch 1 teaspoon
Cake flour 1 teaspoon
Vanilla paste ½ teaspoon
Vanilla extract ½ teaspoon
Butter 10 g
1. Measure all A ingredients into a big glass bowl, heat over a water bath, beat constantly until thicken, around 4-7 minutes or longer, remove from heat.
2. Mix in B ingredients, let cool slightly and cover with plastic wrap. Remember to lay the plastic wrap directly on top of the custard. Refrigerate 2 hours.
While I was vacationing in beautiful Payson, Arizona for a week during Chinese New Year, my friend, most trusted photographer, Albert, called and told me, "don't freak out, but Nana is in a hospital." What??? So Nana probably had fallen somewhere in the house and cracked the second vertebrate of her spine. I went to visit her the day I arrived back in Southern California. When I got to the hospital, a nurse was trying to comfort a crying Nana. "I am all alone. " When Nana turned and saw me and my friend Jeremy, her tear soaked face broke into a huge smile and held out her arms for a big hug. Aww...she might not remember my name all the time, but she knows who I am, well, that and I cook. I handed her the bouquet and goodies, and sat down to chat with her while she finished her dinner. Nana accidentally dropped her corn muffin on the floor, and Jeremy magically return with a new corn muffin. Didn't ask. Then we wheeled her around the hospital to cheer her up, even bought a packaged M&M from the cafe vending machine. That was fun. We stayed until visiting hour was over and promised Nana we'd return the very next day. Two days later, Nana was released from the hospital and went home happily. Doctor had prescribed her a new medication that helped her paranoia and memory loss. She's now able to remember some recent facts and that she had had dinner. Huge improvement.
So for her birthday, I made her a cupcake tower. I was given these beautiful three tier cake stands as a gift in Payson, Arizona by Auntie Sunny. And I thought, why not put them to good use. So here we are. The rest of the party is in the video clip!! Don't forget to comment and like!!
Bella’s favorite photographer and friend, Albert, loves
Caprese salads.So before filming
Lasagna rolls, we stopped at the store and he was drooling over the mozzarella
cheese logs.That gives me the perfect
excuse to make a Caprese salad and film it!!
Mozzarella cheese log, thick slice1 log
Sweet basil1 bunch
Tomato, thick slice3 heads
Balsamic Vinegar Glaze2 tablespoon
Salt and pepperto taste
Parmesan cheese, freshly gratedto taste
1. Place the A Ingredients in such an order, Tomato,
Mozzarella cheese, and sweet basil and place onto pretty platter.Repeat with remaining A ingredients.
This recipe is super easy to prepare.I’ve given them out as gifts in boxes or
cello bags and these cookies always win over anyone who’s ever tasted them. Makes
some great party favors, too.So don’t
wait another minute before you try this.Make more than one batch cuz these biscotti cookies goes lightening
Unsalted butter½ cup (115 g or 1 stick)
Vanilla extract½ teaspoon
All-purpose flour240 g
Baking powder1 ½ teaspoon
Almonds110 g (1/2 cup)
1.Preheat oven to 350°F/180°C.
2. Measure and sift all B ingredients into a bowl.Toast the almonds in a small dry pan until
fragrant and the almond skin looks oily.
3. Cut the butter into chunks and let sit at room temperature
for 20-30 minutes.Then place the butter
into a mixing bowl, beat until fluffy, beat in the sugar in 2 batches, then
beat in the eggs and vanilla extract in two batches.
4. On low speed, fold in B ingredients in three batches
until no loose powder in the bowl.Then
add the almonds into the batter with a spatula.Fold by hand to avoid breaking the almonds.
5. Scoop the batter into a baking sheet lined with parchment
paper and form two-three long logs.If
the batter is too sticky to handle, put the whole baking sheet into the frig
for 15 minutes.Bake in the oven for 25
minutes until golden brown.
6. Let the cookie blocks cool in pan for 10 minutes, then
carefully remove the cookie blocks onto a wired rack to cool completely, around
20 minutes.Then slice the each cookies
blocks into 12 equal portions into long sticks.Pace the sticks onto the baking sheet again, flat side down, cut sides
to the side, bake in the oven for an additional 10-12 minutes, until crispy on
7. Let cool on wired rack, store in air-tight container for
a couple of weeks.