Aemelia's profile page
Recipes
FISH - Honey Baked Cod 烤蜜汁鳕鱼
By Aemelia
Mix the marinade well
- Ingredients:
- 2 slice Cod (I prefer the tail. Ask the fishmonger to debone)
- Marinade:
- 6 tablespoon Soy Sauce
- 5 tablespoon Honey
- 1 tablespoon Chinese Cooking Wine
- 1 tablespoon Water
- Sweet Mustard Dressing to be mixed well:
- 2 tablespoon Honey Mustard (I use MasterFoods)
- 1 tablespoon Honey
BREAKFAST - Belgian Waffles
By Aemelia
The night before baking (at least 8 hours ahead), in a large bowl, combine the warm water, 1 tsp of the granulated ...
- 1/2 cup lukewarm water (105F)
- 1/4 cup granulated sugar, divided
- 2 1/4 tsp active dry yeast (1 packet)
- 2 cups whole milk
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 2 cups all-purpose flour
- 1 heaped tsp of Kosher salt
- 2 large eggs, lightly beaten
- 2 tsp pure vanilla extract
- 1/4 tsp baking soda
CAKE - Marvelous Mocha Pound Cake
By Aemelia
Set rack in center of oven
- 2 cups all-purpose flour
- 1/2 tsp each, baking powder and salt
- 1 1/2 cup unsalted butter, softened
- 3 cups sugar
- 5 large eggs
- 1 tsp vanilla
- 1 cup cocoa powder, sifted
- 1 Tbsp very finely ground Starbucks Sumatra coffee
- 1 cup buttermilk
- 1/4 cup water
- cocoa for sprinkling
COOKIES - Tollhouse Cookies
By Aemelia
将材料A打发， 然后加入材料B搅拌至光滑。 筛入材料C搅拌均匀。 最后加入材
- 材料A：
- 幼糖 50g
- 黄糖 100g
- 牛油 60g
- 白油 60g
- 材料B：
- 鸡蛋 1粒
- 香草精 1/2茶匙
- 材料C：
- 普通面粉 150g
- 小苏打 1/4 茶匙
- 发粉 1/2 茶匙
- 棒子粉（ground hazelnut) 20g
- 材料D：
- 切碎果仁 60g
- 巧克力粒 100g
Garlic-Cheese Bread
By Aemelia
Made-from-scratch bread baked fresh and laced with a garlic and herb butter, this recipe will melt in your mouth wh...
- DOUGH:
- 2 1/2 cups all-purpose flour
- 1 cup warm water
- 2 tablespoon sugar
- 2 teaspoons active yeast
- 1 teaspoon sea salt
- 1 tablespoon vegetable oil
- GARLIC HERB BUTTER:
- 1 stick unsalted butter, about 1/2 cup, softened at room temperature
- 2 cloves garlic, chopped
- 3 tablespoons Italian flat-leaf parsley, finely chopped
- sea salt to taste
- 3 tablespoons Parmesan or Parmigiano Reggiano cheese, divided
- 1 to 1 1/2 cups Tex-Mex Shredded Cheese Blend, divided
- black pepper to taste
VEGGIE - Stir-fried Lotus Root
By Aemelia
Heat sesame oil in a wok, sauté ginger until fragrant
- 100 g lotus root, peeled and thinly sliced
- 70 g carrot, cut into desired shapes
- 20 g eryngii mushrooms, sliced
- 50 g brown shitake mushrooms, ends trimmed
- 4 thin slices of ginger
- 2 tbsp sesame oil
- 50 g edamame beans
- Seasoning 1 tbsp oyster sauce 1/2 tsp chicken stock powder 1/2 tsp sugar 1/8 tsp pepper 3-4 tbsp water 1/2 tsp cornflour
BREAD - Mallorca
By Aemelia
In a mixing bowl, pour lukewarm milk and water, sprinkle yeast in add sugar and 1 cup of the flour
- 1 pkg dry yeast
- 3/4 cup white sugar
- 4 to 5 cups all purpose flour, divided use
- 1 cup milk, lukewarm
- 1 cup water, lukewarm
- 6 egg yolks
- 1/2 lb. butter, melted and cooled to lukewarm
TART - Longan Cream Tart
By Aemelia
1. Crust: - Combine cake flour, icing sugar, and ground almond in a big bowl
- . Crust (Makes 290 grams):
- Cake flour - sift > 125 grams
- Icing sugar > 45 grams
- Ground almond > 18 grams
- Eggs > 30 grams
- Salted butter – soften in room temperature > 75 grams
- Egg yolk - to brush crush during baking
- . Cream Filling:
- Egg yolk > 1
- Granulated sugar > 38 grams
- Corn flour > 15 grams
- Salt > 1/8 teaspoon
- Whole milk > 240 ml
- Whipping cream > 240 ml
- Vanilla essence > 1 teaspoon
- Salted butter – room temperature > 10 grams
- 3 . Longan 1 can
BREAKFAST - Corn Fritters
By Aemelia
combine flour and baking soda in a medium bowl
- 1/2 c flour
- 1/3 c milk
- 1 egg, beaten
- 2 1/2-3 cups fresh corn kernels [about 3-4 ears}
- 1/2 cup green onions, chopped
- 1 tsp baking powder
- 1/4 tsp pepper
- 1/4 tsp salt
- 2 shakes paprika
- 2-3 shakes garlic powder
CAKE - Hazelnut Gateau with Praliné Buttercream and Fleur de Sel Brittle
By Aemelia
Combine the nuts with half the confectioners’ sugar in the food processor
- For the hazelnut génoise:
- 7 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 135 g (4 3/4 oz); 2/3 cup fine granulated sugar
- 125 g (3 1/2 oz); 3/4 cup+2tbsp all-purpose flour
- 20 g (3/4 oz); 2 tbsp potato cornstarch
- 200 g (7 oz); 1 1/2 cups hazelnut-and-sugar powder (see below)
- 3 tbsp unsalted butter
- 1 tsp pure vanilla extract
- Hazelnut-and-sugar powder:
- 4 oz blanched hazelnuts
- 4 oz confectioners’ sugar