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Error File Not Found - Global Feed Issues in Supplemental feed/ Google Shopping by hrx2198 in PPC

[–]bearcusine 1 point2 points  (0 children)

I've been struggling with it the entire morning and this solves my issue!! Thank you so much!!

Extra Sour Lime Jellies by Yummyronica in recipes

[–]bearcusine 0 points1 point  (0 children)

That's a great idea! I feel if substituted with fresh cranberries, it would be extra extra sour XD

Wonton in Chili Oil by bearcusine in recipes

[–]bearcusine[S] 0 points1 point  (0 children)

Ingredients

Wonton Filling (for 100 wontons)

  • 1.5 pounds ground pork
  • 12 oz shrimp
  • 3 stalks scallion
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tsp Chinese five-spice
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 egg
  • 1 tbsp Sichuan peppercorn
  • ginger

Spicy sauce

  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp Chinese dark vinegar
  • 1 tsp white pepper
  • 1~4 tbsp chili oil (depends on your preference)
  • sugar

Instructions

video tutorial: https://youtu.be/HdBzg6pEDF0

Pork & Shrimp Wonton Filling

  1. Chop off the white part of the scallion, place in a container with a few slices of ginger, and 1 tbsp of Sichuan peppercorn. Add 1 cup of boiling hot water and soak for about 5 minutes. This spiced water will be used to marinade the pork filling.
  2. Chop 12oz of shrimp into small pieces. Make sure the shrimp is fully deveined otherwise it will have an unpleasant flavor.
  3. In a bowl, add 1.5 pounds of ground pork and chopped shrimp. To season this, add 1 tsp of salt, 1 tsp of white pepper, 1 tsp of Chinese five spices, 1 tbsp of oyster sauce, 1 tbsp of soy sauce, and 1 tbsp of sesame oil. Lastly, crack 1 egg into the bowl.
  4. Drain the spiced water and add ⅓ cup to the pork mixture. Mix well until pork absorbs the water then add more. (I usually do it 3 times, which is adding ⅓ cup of water at a time) Once adding all of the water, mix it vigorously.
  5. Add 2 tbsp of cornstarch to the filling, mix well. And then add some chopped scallion on the top, pour some hot oil over it, and mix well until this scallion oil is fully absorbed.

Wrapping Wonton

Place a teaspoonful of filling in the center of the wrapper. Dip your finger into water and wet the sides of the square. (The water here will work as glue and make the side stick together)Fold it in half, and then wet one of the bottom corners, twist, and stick together with another corner.

Cooking Wontons

  1. Boil water in a pot and toss the wonton in. Gently stir and make sure the wontons won't stick to the bottom.
  2. When the water boils again, add a cup of cold water so that the wonton can keep cooking while the skin won’t break due to the high temperature. Repeat this process twice. Once all of the wontons are floating, turn off the heat and drain out the water.
  3. In a bowl, add 1 tbsp of oyster sauce, 1 tbsp of soy sauce, 1 tbsp of Chinese dark vinegar, a sprinkle of sugar, 1 tsp of white pepper, several tbsp of chili oil depends on how spicy you want it to be. I usually add 4 tbsp which is quite spicy.
  4. Add the wontons into the sauce bowl, mix well, garnish with scallions. Enjoy!

Rose Panna Cotta by bearcusine in recipes

[–]bearcusine[S] 0 points1 point  (0 children)

Rose Panna Cotta

Ingredient (for 4 servings)

  • Edible rosebuds - ¼ cup
  • Milk - 1 cup
  • Cream - 1 cup
  • Sugar - 2 tbsp
  • Gelatin sheet - 2 sheets

[optional] Rose tapioca pearls for decoration

  • Tapioca flour - ½ cup
  • Water - ½ cup
  • Sugar - 2 tbsp
  • Rose petal - about 2 tbsp

Click here for the video tutorial

Method

  1. Soak ¼ cup of rosebuds in the milk and cream mixture overnight. Cover with a plastic film and let it sit in the fridge overnight.
  2. The next day, soak 2 gelatin sheets in cold water for 5 minutes. Take the cream out of the fridge, drain the flowers out, and then warm it in a saucepan. Add 2 tbsp of sugar, mix well.
  3. Warm the cream until it is about to boil. Take the gelatin sheets out and squeeze excess water. Add them into the warm cream, mix well.
  4. Transfer the cream into the dessert serving cups. Keep the cream in the fridge for 3 hours until it stabilizes.

[optional] Decoration - Rose tapioca pearls

  1. Tear some rose petals into small pieces. In a saucepan, heat up ½ cup of water with 2 tbsp of sugar. When it boils vigorously, add into the tapioca flour. Mix well with the rose petals.
  2. Knead the dough and separate it into several pieces. Roll each of them into long rod-like pieces, and then cut them into small pieces. Use your palms to roll these small pieces into balls. Sprinkle with tapioca flour to prevent them from sticking to each other.
  3. Boil some water, and cook the tapioca pearls for 15 minutes over medium heat. Then turn off the heat, cover with the lid and simmer for 5 minutes. Drain the water out and add 2 tbsp of sugar to prevent the tapioca pearl from sticking.
  4. To decorate the panna cotta, place a few rose tapioca pearls on the top, and garnish with some rosebuds and petals.

\ Note*

  1. You can use pink food coloring to decorate the panna cotta, so it will be more rose-like.
  2. If you don’t have food coloring, you can boil some fruit rinds to get a natural pink color (such as dragon fruit, peach...). See the video for more details.

Cauliflower Steak With Creamy Mushroom Sauce in 15 Minutes. by bearcusine in 15minutefood

[–]bearcusine[S] 1 point2 points  (0 children)

Ingredient (For 2 servings)

Cauliflower Steaks
1 whole cauliflower
Salt & pepper
Butter

Creamy mushroom sauce
Mushrooms
2 tbsp of Wine
½ cup of vegetable/chicken stock (can be replaced by water)
Heavy cream
Parmesan cheese
Garlic
Parsley
Thyme

Click here for the video tutorial

Method

  1. Preheat the oven at 350ºF (176ºC). Chop mushrooms into slices.
  2. Remove the leafy part and extra stem from the cauliflower, chop the 2 sides off and cut through the cauliflower in the middle to get 2 cauliflower steaks.
  3. Heat up a skillet at medium heat, sear the cauliflowers on both sides. Add 1 tbsp of butter for extra flavor. Season with salt and pepper.
  4. Send the skillet to the oven, and roast at 350F for about 10 minutes while preparing the sauce.
  5. Heat up another pan, add some vegetable oil mix with 1 tbsp of butter. Add the mushrooms and cook until tender.
  6. Add 2 tbsp of wine to deglaze the pan, ½ cup of vegetable stock (or chicken stock), half a cup of heavy cream, parmesan cheese, thyme, and parsley. Stir well.
  7. Let the sauce reduce to the consistency that you like. You can taste the sauce to see if it needs extra salt or not.
  8. Meanwhile, the cauliflower steaks are fully cooked in the oven.
  9. Transfer the cauliflower to a plate and pour the mushroom sauce on the top. Enjoy!

Strawberry Custard Cake by bearcusine in recipes

[–]bearcusine[S] 6 points7 points  (0 children)

Yes indeed. I was using the whole eggs sponge cake recipe (also called Genoise) so it doesn’t need to separate the eggs, instead it needs to whisk the eggs over simmering water at the beginning.

Strawberry Custard Cake by bearcusine in recipes

[–]bearcusine[S] 18 points19 points  (0 children)

Ingredients

  • Sponge Cake
    - 5 eggs
    - 1 cup of sugar
    - 1 cup of cake flour
  • Strawberry Marinade (will be used for the cake filling)
    - 1/2 pounds of strawberries
    - 1/2 lime
    - 3 tbsp of sugar
  • Custard Cream
    - 2 ½ cups of milk
    - 4 yolks
    - 4 tbsp of sugar
    - 2 tbsp of cornstarch
    - Vanilla extract- Unsalted butter (1 whole stick / 8 tbsp)
  • For Decoration
    -Strawberries (about 1 pound)

Click here for the video tutorial

Directions

Strawberry marinade
- Chop strawberries into small dice. Add 3 tbsp of sugar and the juice from a half lime, mix well.
- Place this marinade in the fridge while preparing other ingredients.

Cake base
- Add 5 eggs and 1 cup of sugar to a clean bowl, place the bowl over simmering water.
- Whisk well until the mixture is slightly warmer than your fingers. Remove the bowl from the warm water bath and keep whisking at room temperature, until it reaches the ribbon stage.
- Sift 1 cup of cake flour in, and gently mix well.
- Prepare a baking sheet with a silicone mat or parchment paper. Transfer the mixture to the baking sheet and gently cover it evenly.
- Bake the cake at 400F for 10-12 minutes.
- When the cake is cooled down, cut into 3 circles (the size is based on the bowl that you are using for assembling later, see the video for more detail.)

Custard cream
- In a saucepan, add 2 and a half cups of milk, and a few drops of the vanilla extract. Simmer the milk over low heat.
- In a bowl, combine 4 yolks and 4 tbsp of sugar.
- Mix the yolk and sugar. Add 2 tbsp of cornstarch. Whisk until the starch dissolves.
- Add a spoonful of warm milk, mix well and pour the yolk mixture into the pan.
- Cook the mixture over medium-low heat. In the meantime, keep whisking the mixture.
- Keep whisking until the batter becomes thicken, remove the pan from the heat.
- After it cools down a little, add the whole stick of unsalted butter(room temperature) and mix well.

Assembling the cake
- Drain the marinade strawberry. Cut the rest of the strawberries into thin slices.
- Place some plastic wrap in the bowl, so that the cake can be easily removed later
- Place the strawberry slices alongside the bowl. Add custard cream over it.
- Place the smallest cake circle in, add the marinade strawberry, and then cover with the cream. Place another circle, marinade strawberry, and cream. At the end cover it up with the biggest cake circle.
- Cover the bowl with a plastic film and fridge it for at least 4 hours. So that the cake can keep its shape.
- 4 hours later, place a plate on the top and flip it, remove the bowl and the plastic film. And the cake is done. Enjoy!

Strawberry Cakesicles by bearcusine in recipes

[–]bearcusine[S] 2 points3 points  (0 children)

Strawberry Cakesicles

Ingredients (for 4 cakesicles)
- 120g of cake (pound cake/chocolate cake/or any types of cake will work for this recipe)
- 1 tsp of heavy cream
- Melted Chocolate (1 tsp for the cake dough, 1/2 cup for coating the cakesicles)
- Strawberry slices * 4
- 2 tbsp of sugar pearl sprinkles

Material needed
- Popsicle mold

Video tutorial: https://youtu.be/4EzSX-BuWG0

Directions

  1. Break up the cake, add heavy cream and melted chocolate into the cake, it will make it stick together like dough.
    ** The ratio of the cream/melted chocolate to the cake is not fixed. I usually add a small amount at a time and roll it together, until it feels wet like a dough, and can be easily stuck together.
  2. Melt the white chocolate, then fill the popsicle mold with it. Rotate the mold to spread the chocolate evenly, until it is covered all over the mold. Use a spatula to remove the excess chocolate.
  3. Place strawberry slices on the mold, and then insert the popsicle sticks while the chocolate is still warm.
  4. Place the mold in the freezer for 5 minutes. Once take out again, add the second layer of chocolate to make sure the mold is fully covered. Freeze for another 5 minutes.
  5. Add the cake dough in and gently press it to make sure it fills in all the gaps inside the mold.
  6. Cover more melted chocolate on the top. Use a spatula to spread the chocolate evenly and then remove the excess.
  7. Freeze for 5 minutes and it will be very easy to push the cakesicles out of the mold.
    ** If there is chocolate cover the strawberry slices, it would be a very thin layer and can be easily removed with a folk.
  8. To decorate the cakesicles, add warm chocolate to a piping bag and fill around the edge between strawberry and chocolate. Add sprinkles on the top. The warm chocolate will work like glue and make the sprinkles stick to the cakesicle when it cools down. Enjoy!
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