Archive for the ‘dessert’ Category

蛋撻 (Egg Tarts)

Posted: 2011/08/17 in dessert, egg

Old recipe. Old pics. But I figured I should probably update my blog so here is something to take up space.

Egg tarts are probably one of the few things I can bake with any degree of success on a regular basis. Baking is just too exacting though arisu may beg to differ. It probably helps that this recipe so few ingredients and the dough is hard to screw up, hence its my semi “fail-proof” egg tart recipe.  You can also add things into the custard into the custard to make it fancy like matcha or caramel if you so choose. Just make sure to adjust the amount of sugar accordingly or else it will be too sweet and one icky mess.

Egg Tarts
1 cup AP flour
1 stick softened unsalted butter
8/3 oz softened cream cheese
3 large eggs
1 cup whole milk (the higher the cream content the richer the custard will be)
0.5 cup sugar (I usually add less than this ~1/3 cup but then again I like things less sweet)

1. Cream the cream cheese and butter together (ie. mix very well)
2. Mix in the flour and make sure flour and fat are incorporated
3. Divide the dough into 12 portions and shape/make tart shells in a muffin tin
4. In a separate bowl whisk the egg, milk and sugar
5. Pass the egg mixture thru a fine mesh sieve if you want to get rid of the random egg chunks and get a smoother consistency. Avoid making bubbles though.
6. Pour the egg mixture into the tart shells till they are ~80-90% filled
7. Bake at 325F for 20-30 minutes or until toothpick comes out clean


Strawberry Disaster

Posted: 2011/06/07 in dessert, fruit, Japanese, pork

So we went to a real gourmet ranch (facebook game) and did some strawberry picking. Had some frozen custard and awesome Irish Soda Bread ( I never realized how good this stuff was, mebbe it was a fluke, but the one I had on the farm was definitely worth getting again).  Then we came back and took a nap, cuz you know picking/eating strawberries is really hard work.  But anyways we decided to make something with the crap ton of strawberries we picked (-.- apparently to some people fresh strawberries cannot be eaten as is. its gotta be macerated and drowned in sugar). Lulled by a false sense of accomplishment by our string of cooking successes we decided to make strawberry tarts and strawberry mochi. Dumb idea. Individually the components of the tart were ok, together they were a disaster. The shell had a vaguely salty undertones, which totally did not fit with the sweetness of the custard or strawberries.

The mochi. OMG the mochi. (1) Cooking with dog made it look so bleeding simple (If you don’t know what cooking with dog is youtube it) (2) Val cannot be trusted to do anything in the kitchen without screwing it up (3) F*** mochi is hard to wrap. After the billionth try and several third degree burns later we finally got the mochi to the right consistency and taste. Then we tried to wrap the mochi around red bean paste and strawberries. Not only did the mochi not close , it was all lumpy and ugly. humph.

Moral of the story make pot pie and strawberries with custard. Everyone is happy, everything tastes good, and the cleanup is so much easier.

One of the coolest yet nastiest things ever. Shaved butter.

Stupid mochi.

Looks are so deceiving.

What we ended up actually eating.

Pork Pot Pie Filling
Serves: 4
1 lb diced pork shoulder
1 lb defrosted frozen vegetable mix (I was lazy and did not feel like cutting anything)
black pepper
chicken bouillon
Italian seasoning
2 tbsp corn starch
0.25 cup water
1. Sauté the pork in a bit of oil until approximately half cooked
2. Toss in the veggie mix and continue sautéing
3. Mix in black pepper, chicken bouillon and italian seasoning to taste
4. Mix the corn starch and water to get a thin slurry mixture in a separate cup
5. When the pork has been throughly cooked pour in the slurry and immediately stir
6. The entire thing should begin to thicken up. Continue stirring until most of the water has cooked off.

Strawberry Tart Shell
Serves: 6
Adapted from ??
Ingredients: ??
Directions: ??
Ask Alice if you really care.

Custard Filling
Serves: 6
Adapted from Køkken69
6 egg yolks
1.5 cup milk
0.25 cup brown sugar
4 tbsp butter
splash of vanilla extract
1. Cook milk, sugar, butter, and vanilla in a pot until just boiled
2. Turn the heat down low and whisk in the egg yolks
3. Continue whisking so the eggs do not scramble while cooking the custard at a low simmer
4. Simmer for about 15-20min until the mixture has thicken up a bit (it will still be a little runny)
5. Cool down and refrigerate until needed

イチゴ大福 (Strawberry Mochi)
Serves: ??
0.5 lb glutinous rice flour
2 cups cold water
1 tbsp of sugar
fresh strawberries
red bean paste
1. Mix the rice flour, water and sugar in a microwavable bowl till smooth (it should be fairly runny. add more water if its not)
2. Cover the bowl and microwave on high for approx 2 min
3. Stir the mochi and continue heating in increments of 60 sec until the mochi is slightly transparent and elastic
4. Let the mochi cool slightly, but not too much
5. Dust a board with powdered sugar and corn starch
6. Portion out the dough into little balls and roll them out
7. Stuff with red bean paste and a strawberry and then ball it up

I’ve always loved eating candied orange peels, but when they cost over $20 a pound and you are a chunky, fat asian girl you don’t really get to eat them all that often. I could have made it myself before this, I suppose, but cleanup is a bitch and sugar burns are no fun. Regardless, I finally became unlazy enough to try it myself. Taste pretty good if I might say so myself. My double chins are complaining though. The exact proportions are a bit iffy, but I approximated.

Chocolate Covered Candied Orange Peels
Serves ?? (Guess it depends on how fat you wanna get…)

3 large navel oranges
2 cups water
2 cups granulated sugar
0.5 lbs candy chocolate bark

1) Cut the top and bottom of the oranges and then peel the skin in large pieces.
2) Cut the peel into long thin strips (If your peel has a lot of pith, you can remove part of it)
3)  Blanch the orange peels twice to remove some of the bitterness and to open the orange pores
4) Combine the sugar and water over low/medium heat in a sauce pan
5) Simmer sugar water mixture until most of the water has boiled off and you are left with a thick syrupy liquid (If I had a working candy thermometer mebbe I’d have an exact temperature, but whatever)
6) Add the peels and simmer until the peels are translucent, approximately 90mins (make sure the sugar doesn’t burn or else its gonna taste crappy. don’t stir with anything or else crystals will form but you can swirl with the pot)
7) Drain the orange peels and allow them to dry, approximately 2 days. (I would have dried mine on a rack if I had one, but for broke college students parchment/foil works fine)
8 ) Prepare the candy bark as directed and dip the dried orange peels


Posted: 2011/01/06 in dessert, fruit

There was too much crap in the frig, so I decided to use some of it to make a dessert. Since I’m inept at baking and I don’t really like sweets too much I decided to make flan. Real flan takes a lot of effort, baking, and has a large chance for failure. Thus, J-ello flan to the rescue. I used a half and half combination of whipping cream and skim milk to make it creamier, cooked it and let in sit in ramekins till they set. When they were cooled, I added a spoonful of whipped cream and then topped it off with fresh blackberries and an orange slice. Simple, but still looks good.