Almond Velvet Iced Tea Ingredients: 2 Lipton tea bags (1 quart) 1/2 cup sugar 1/2 cup heavy whipping cream 2 tablespoons sugar 1 teaspoon almond extract Ice cubes 1 quart boiling water water Direction : 1. Brew a fresh pot of tea by boiling 1 quart water. Dip the tea bags in the hot water. Wait 15 minutes then remove tea bags. Add 1/2 cup sugar and stir. Let chilled. 2. Using an electric mixer, whip heavy whipping cream, almond extract and 2 tablespoons sugar together until thicken but not solid. 3. Fill a glass with ice. Add cold tea. 4. Add whipped cream to iced tea with a spoon. The whipped cream will float. 5. Drink in layers and enjoy.
2 teaspoons instant dashi powder (Japanese soup stock granules) 1 tablespoon plus 2 teaspoons mirin (sweet Japanese rice wine) 2 teaspoons reduced-sodium soy sauce 1/8 teaspoon toasted sesame oil 1/2 cup shelled fresh peas (from about 1/2 pound pods) or frozen peas, thawed 12 baby shrimp or 4 large shrimp, peeled, deveined, coarsely chopped if large 4 large shiitake mushroom caps, finely chopped 3 large eggs 2 scallions, whites and pale greens only, thinly sliced Ingredient info: Dashi powder is available at Japanese markets. Mirin is available at Japanese markets and in the Asian foods section of some supermarkets. PREPARATION Combine dashi powder, 1 tablespoon mirin, and 2 cups warm water in a medium bowl. Stir to dissolve powder. Transfer 1 tablespoon dashi mixture to a small bowl. Add soy sauce, oil, and remaining 2 teaspoons mirin; set dashi sauce aside. Set remaining dashi mixture aside for custard. Set a large bamboo steamer over a large pot filled with 1...
(Yield 80 cookies) 250g plain flour 20g cornflour 1/4 teaspoon baking powder 1/8 teaspoon bicarbonate of soda 1 tablespoon milk powder 6 salted egg yolks 170g butter, at room temperature 1/2 teaspoon salt 80g caster sugar 1 egg yolk, beaten lightly with 1tbsp of milk and sieved for egg wash Black and white sesame seeds for topping Method: 1. Sift together flour, cornflour, baking powder, bicarbonate of soda and milk powder, set aside. 2. Steam salted egg yolks for about 7 minutes. Cool, mash with a fork and set aside. 3. Place butter, salt and sugar in the bowl of an electric mixer. Mix on medium speed until sugar is dissolved. 4. Add mashed salted egg yolks and sifted flours. Mix to for a soft and pliable dough. If dough is too soft, wrap with cling film and rest in refrigerator for 30 minutes. (I didn’t need to chill the dough, it was just nice to roll out after mixing) 5. Line baking paper on the baking pans. Preheat oven to 170 degrees 6. Roll out dough to 5mm th...
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