Tried making this cheese puff which sounds delicious, what could go wrong with egg, milk and grated cheese mix together? Above is the dough which i have cooked on the stove, subsequently mixing in 5 eggs, one at a time. Recipe from Dorie Greenspan. Ingredients include milk, butter, flour, salt, water, egg and coarsely cut cheese.

before

after, puffed up beautifully

look nice right? 😀

however, this snacks is to be served immediately, else it will be deflated as above when it gets cold. Taste wise, it is not bad 🙂 i quite like it. Wonder whether that i didn’t cook the dough drier, therefore it deflates.

Above using recipe from Tangerine’s Kitchen, it is sealed in kitchen wrap for rising.

After rise, not much different

fried, looks good, but really dense and will probably choke if you don’t take it with some liquid stuff.

Second try using recipe from Allie Food Talk , above pic is before rise.

After dough rested for few hours, looks slightly larger.

supposedly want to make into doughnut shape, but the dough is hard to handle, too sticky, so it become doughnut balls instead. White stuff below are sugar, put too much on it. 😛 Taste pretty OK, you know, doughnut… As usual, didn’t follow the recipe exactly, substitute butter with corn oil, substitute water with milk instead as i had no milk powder, maybe that’s why the dough turn out too sticky to be shaped.

This is by far a recipe which looks most challenging and interesting, it is custard + cake = custard cake. Recipe taken from Home Cooking Rocks. Above is caramel set in bottom of pyrex bowl. Caramel made from boiling sugar and water till it become brownish.

Recipe calls from 6 eggs, but since mine are small, so i used 7 of them.

half a can of condense milk is used(1 cup condense milk = 250ml = 1/2 can), a pack of milk also used.

bottom of bowl is custard, top part is cake mixture, they won’t mix if cake mixture is done properly, meaning egg white are beat till stiff, therefore the cake mixture is actually quite airy and light, and will float on top.

before going into oven

baked bain-marie/water bath style, direct heat will cause the custard to become holey and not smooth.

done, the recipe specified baking time is 50 minutes to 1 hour, but i done it about 1 hour 20 mins as the custard are still not set. Anyway, should have taken it out slightly earlier because the cake mixture on top is a bit dry from the long baking time.

ta da, nice shiny custard cake, you will have to flip over the whole thing, so top of it is caramel/custard and bottom is cake. I ommitted lemon, so there is a strong egg smell, vanilla essence should have done the trick too, anyway, this taste quite like egg tart kinda custard.

Magheritta pizza is the simplest form of pizza, with only pizza sauce, cheese and tomato. Pizza dough recipe from everybody likes sandwiches. This is probably the best dough of few which i had made, mainly because it taste the least sourish, although still slight sourish, prob cos it didn’ proof enough, overall good dough.

Glutinous rice is one of my favourite dish, i love it as i am a rice person. This blog is slowly turning so much into a recipe and cooking site than food review site, not sure it is a good thing… hehe, but as long as it taste good, and worth mentioning, it will be here to stay. I did wonder how to cook such dish until i stumble upon one of the newspaper cutting recipe that mum religiously cut down, but never really make them. It was about 7 years ago when i first made it, and up till down, have done it several times. yum yum especially love the rice when it is really soft and stickyish. Above is dried mushroom.

some black fungus (can buy this in chinese grocery store if you are from oversea)

some dried oyster, usually i don’t put this, but they are some left in the fridge, so better used it up.

soak one pack of glutinuos rice overnight(500gm pack), next day, pour away the water till it is kinda dry, steam it for about 20 mins, use fork to separate grains half way thru to make sure all grains are steamed properly.

fry shallot/onion + garlic till fragrant, add in chicken, fried till the chicken is slightly browned.

add in the sliced mushroom, black fungus, dried oyster, the water you see above is the water used to soak mushroom(don’t throw away the “mushroom water”, the recipe did specify chicken stock, but mushroom water is fine)

add in the steamed glutinous rice, the rice will soak up the water nicely.

here you see it is fully soak up. If it seems a bit too soupy, you can stir it till it dries up. Scoop it up for savouring.

For make it more delish, i prefer to steam this dish when i want to eat it, so that the rice get even softer, like those in chinese dim sum.

above is the recipe which i copied from newspaper cutting, in chinese. 😛