• Ingredients 1 large pear, peeled 2 cups red wine 1 tablespoon Galliano 3 tablespoons rock sugar 1 cinnamon stick Directions 1. Pour red wine and Galliano in a stew pot   2. Drop cinnamon stick and rock sugar in the pot, heat the pot over high heat, bring to a boil, turn down to low heat   3. Put the pear in the pot, stew for 20 minutes   4. Turn over the pear, stew for another 20 minutes   5. Take out the pear, remove cinnamon stick, turn up to high heat to thicken the syrup   6. Serve, top with the thickened syrup
  • Ingredients For the egg yolk batter: 5 egg yolks 2 teaspoons white sugar 1/5 cup cooking oil 1/5 cup milk 3 bags red tea, for soaking 70 grams / 2.5 ounces cake flour 3 bags red tea, ground For the egg white batter: 5 egg whites 60 grams / 2 ounces white sugar 1 teaspoon corn starch 1 teaspoon lemon juice For the garnish: 2 cups coconut cream 1 cup light cream 2 tablespoons powdered sugar Directions 1. Put coconut cream in the refrigerator to refrigerate for a night, take out, pour in a mixing bowl, pour light cream and powdered sugar in the bowl   2. Mix until even, fill the mixture in a pastry bag, put the pastry bag in refrigerator to refrigerate   3. Put 3 bags red tea in the milk, put the milk in microwave oven to heat for 1 minute, take out, soak for 10 minutes, set aside   4. Pour egg yolks, white sugar, and cooking oil in the mixing bowl, mix until even   5....
  • Ingredients 6 toast slices 3 tablespoons butter 3 tablespoons light cream 1 tablespoon sweet sugar 1 tablespoon honey 2 tablespoons cheese, grated 1/4 cup almond Directions 1. Pour butter, light cream, and white sugar in a pot, heat the pot over medium heat, until melted   2. Pour honey in the pot, mix until even, pour the mixture in a large flat plate   3. Dredge the toast slices in the plate, until coated   4. Line the baking pan with parchment paper, put the coated toast slices in the pan   5. Top the toast slices with grated cheese   6. Sprinkle almond on the toast slices   7. Preheat the oven to 180 °C or 350 °F, put the baking pan in the oven, bake for 20 minutes, until golden brown   8. Serve
  • Ingredients For the batter: 3 tablespoons butter 1/4 teaspoon salt 1/2 teaspoon white sugar 55 grams / 2 ounces bread flour 2 tablespoons purple sweet potato puree 2 eggs, beaten For the crust: 3 tablespoons butter 3 tablespoons powdered sugar 3 tablespoons purple sweet potato puree For the filling: 70 grams / 2.5 ounces cheese 100 grams / 3.5 ounces light cream 2 tablespoons powdered sugar 3 tablespoons purple sweet potato puree Directions Making the filling 1. Pour the cheese, powdered sugar. and light cream in a mixing bowl, mix until smooth and even   2. Put 3/4 of the mixture in a pastry bag   3. Pour purple sweet potato puree in the bowl, mix until even   4. Pour the remaining mixture in the pastry bag   5. Mix two mixture in the pastry bag, set aside   Making the crust: 6. Pour powdered sugar and butter in the mixing bowl, mix until even and...
  • Ingredients 2 beefsteaks 1 package stew ingredients 1 tablespoon salt 1 teaspoon black peppers 1 large wholemeal bread 1/4 red cabbage 1 pickled cucumber 1/2 cup grated cheese Directions 1. Put all stew ingredients in a piece of cheesecloth, fold and bind until firmed, drop the ingredients in a pot, pour some water in the pot, heat over medium heat, boil into marinade   2. Pour cooled marinade in a plastic bag   3. Put beefsteaks in the marinade, marinate for a whole night   4. Pour black peppers and salt in a small bowl, put the bowl in a microwave oven to heat for 1 minute   5. Take out the beefsteaks, drain   6. Coat the beefsteaks with salt and black peppers mixture   7. Put  the coated beefsteaks in a plastic bag   8. Put the plastic bag in a bowl, cover the bowl with a lid   9. Put the bowl in the oven, heat the oven to 70...
  • Ingredients 5 eggs 90 grams / 3 ounces white sugar 100 grams / 3.5 ounces cake flour 1/2 teaspoon baking powder 1/2 teaspoon milk powder 1/4 cup camellia oil 1/4 cup milk 2 tablespoons Galliano 1/4 cup pork floss Directions 1. Pour camellia oil and milk in a bowl, mix until even, heat, set aside until ready to use   2. Crack all eggs in another bowl, heat to about 40 °C or 100 °F, mix until smooth   3. Pour flour, baking powder, and milk powder in a sifter, mix until even, sift a half of the mixture in the bowl   4. Mix until even and smooth   5. Sift the remaining mixture in the bowl   6. Mix until even and smooth   7. Take some batter in the bowl with camellia mixture, mix until even   8. Pour the mixture back in the batter bowl   9. Mix until even   10. Drop pork floss in the batter   11. Pour...
  • Ingredients 1 fingered citron sauce 1 tablespoon rock sugar 1 lemon Directions 1. Rinse the fingered citron   2. Slice the fingered citron   3. Chop the fingered citron   4. Heat a pot over medium heat, squeeze lemon juice in the pot, drop the chopped fingered citron in the pot, mix until even   5. Pour some water in the pot, pour the rock sugar in the pot, boil until thickened   6. Serve
  • Ingredients 300 grams / 10.7 ounces bread flour 1/2 teaspoon malt extract 1/2 teaspoon yeast 1/2 teaspoon salt Directions 1. Pour all ingredients in a large mixing bowl, pour some water in the bowl, mix until even and smooth   2. Roll up the dough into a ball, set aside to rise for 60 minutes, until doubled in size   3. Take out the dough, roll out into a square   4. Fold the square many times   5. Roll the folded dough into a ball, set aside to rise for another 30 minutes   6. Divide the dough into 4 equal pieces   7. Roll out each piece into a short rod, cover the doughs with plastic wrap, set aside to rest for 15 minutes   8. Roll the doughs to remove air bubbles   9. Roll up each dough into a long rod   Bread shaping techniques one 10. Put the rolling pin on the top of each long rod shaped dough   11. Press down...
  • cooksnack

    Pain De Mie

    Ingredients 250 grams / 9 ounces bread flour 2 tablespoons white sugar 1 teaspoon salt 2 tablespoons butter 1/2 teaspoon yeast 1 teaspoon milk powder Directions 1. Pour all ingredients except butter in a large mixing bowl, pour some water in the bowl, mix with low speed, until even   2. Mix the dough with high speed, pour softened butter in the bowl, mix until smooth   3. Take out the dough, roll into a ball   4. Put the dough in a warm room to rise, until doubled in size   5. Divide the dough into 3 equal pieces   6. Roll up each piece into a ball   7. Roll out each dough into a rectangle   8. Roll up each dough into a roll   9. Roll out each dough roll into a rectangle   10. Roll up each dough, put the dough rolls in a toast mold, set aside to rise, until 4/5 full   11. Cover the toast mold with a...
  • Ingredients 500 grams / 1.1 pounds taro 3 cups vegetable oil 2 tablespoons white sugar 1 cup sticky rice flour 1 egg Directions 1. Rinse taros, peel, chop   2. Put the chopped taros in a steam pot, steam until soft and well, take out   3. Mash the steamed taros, pour white sugar in the taros, mix until even   4. Pour some sticky rice flour in the bowl, mix until even   5. Crack the egg in the bowl, mix until even   6. Take little taro puree, roll into a ball   7. Roll the remaining taro puree into balls   8. Heat a pot over low medium heat, pour vegetable oil in the pot, drop taro balls in the pot, fry for 3 minutes   9. Turn up to medium heat, fry for about 10 minutes, until golden   10. Take out, drain   11. Serve