gluten free waffle

 

• 2 cups (280 g) gum-free gluten free flour blend (185 g superfine white rice flour + 62 g potato starch + 33 g tapioca starch/flour)
• ¼ teaspoon xanthan gum
• 2 tablespoons (24 g) granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 2 (100 g (weighed out of shell)) eggs at room temperature, separated
• 3 tablespoons (42 g) virgin coconut oil melted and cooled (or a neutral liquid oil, like vegetable or canola)
• 1 cup (227 g) plain whole milk yogurt at room temperature
• ¾ cup (6 fluid ounces) milk at room temperature

Instructions

• Preheat and prepare your waffle iron according to the manufacturer’s directions.
• In a large bowl, place the flour blend, xanthan gum, sugar, baking powder, baking soda and salt, and whisk to combine well.
• In a separate bowl, whip the egg whites with a hand mixer (or in a stand mixer fitted with the whisk attachment) until stiff (but not dry) peaks form.
• Place the egg yolks and oil in a separate large bowl and blend with a hand mixer (or in a stand mixer fitted with the paddle attachment) until creamy.
• Add the yogurt and milk, and blend until well combined. Add the dry ingredients, and blend again. The mixture will be smooth and thickly pourable.
• Fold the beaten egg whites gently into the large bowl of batter until only a few white streaks remain.
• Pour or scoop about 3/4 to 1 cup of batter into your prepared waffle iron (more or less depending upon the size and shape of your iron), and spread the batter into an even layer.
• Close the lid and cook until steam stop escaping from the waffle iron, between 4 and 5 minutes, depending again upon the capacity of your waffle iron.
• Remove the waffle from the iron and serve immediately. Repeat with the remaining batter.
• If you do not serve each waffle as soon as it is made, refresh the waffles by placing them in a toaster oven at 400°F for about 3 minutes.
• Waffles can also be cooled completely, wrapped tightly and frozen, then defrosted and refreshed similarly before serving.

Steam milk egg

 2 egg white

200ml milk

20g sugar

Steam 10 min

man tou 饅頭

 

中筋面粉500克	酵母5克
水（或牛奶） 240克	白糖1勺（10克）（可选）
食用油5克（可选）

all purpose flour - 500 g

water/ liquid /milk - 240g

oil - 5 g

yeast  5g

sugar 10g 

 

枣泥山药糕

300g pealed red dates

200g water

20g coconut oil put in when fry

outer skin

230g pealed 山药

rice flour - 40g 

pandan cake chewy

 蒸班兰香糕【Steamed Pandan Cake

◆ Ingredients 食材 ◆ 200g Glutinous Rice Flour 糯米粉 30g Wheat Starch 澄面粉 30g Sweet Potato Starch 番薯粉 ¼ tsp Salt 盐 50g Pandan Extract 班兰精华 200ml Coconut Milk 椰奶 130ml Water 清水 ( Boiling) 120g Caster Sugar 细砂糖

Steam for 30 mins

 

Skillet Flatbreads

PREP

20 mins

BAKE

30 mins

TOTAL

1 hr

YIELD

10 to 12 flatbreads, depending on size

Ingredients

• 3 cups (360g) King Arthur Unbleached All-Purpose Flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 3 tablespoons (35g) olive oil or vegetable oil
• 1 cup (227g) ice water
• 2 to 3 tablespoons (25g to 35g) vegetable oil, additional for frying

Instructions

1. Place the flour, baking powder, and salt in a large mixing bowl and stir to combine.

2. Add the oil and ice water, and mix to make a soft, cohesive dough. Adjust with flour or water as needed. The dough should be moist but not sticky. Cover with plastic wrap, and let rest for 10 minutes.

3. Preheat a heavy-bottomed skillet on the stovetop. Add 1 tablespoon oil and heat until the oil starts to shimmer in the pan.

4. Divide the dough into 10 to 12 equal pieces. Each piece should weigh about 1 1/2 to 2 ounces, about the size of a large egg. Dredge each piece in flour, and roll to a rough circle or oval, about 1/4" thick. OR hand shape the pieces by flattening between your palms.

5. In batches, fry the flatbreads in the hot oil for 2 to 3 minutes, or until golden brown. Flip and fry on the second side for another 2 minutes. Transfer from the pan to a rack to cool slightly before serving. Add more oil as needed for frying successive batches.

杞子桂花糕

 

食譜	杞子桂花糕（冷藏）
材料	杞子35克、桂花糖3湯匙、乾桂花1湯匙、魚膠片4片（約20克）、冰糖80克、水600毫升
做法	1. 杞子以熱水浸軟約15分鐘。
	2. 魚膠片以凍水浸軟，備用。
	3. 燒熱一鍋水，放入冰糖、桂花糖、桂花、杞子拌勻。
	4. 魚膠片揸乾水分，放入鍋中攪拌至完全溶化。
	5. 桂花糖水略放涼後，注入模具中。
	6. 放雪櫃冷藏2-3小時至凝固脫模即成。

原文網址: 【杞子桂花糕食譜】中式甜品清甜精緻　潤肺美肌淡雅桂花香 | 香港01 https://www.hk01.com/article/123211?utm_source=01articlecopy&utm_medium=referral