How to make fresh rice noodle...and also how I prepare it at home, will be posted on my youtube channel by this weekend!

Fruit filled sponge cake

For the cake:

8 eggs separated plus 2 more egg whites(8 egg yolks plus 10 egg whites total)
*separate eggs when they are cold and then bring them to room temp.*
1 cup plus 2 T. of cake flour
1 cup of caster sugar
1/2 tsp of salt
1 1/2 tsp of vanilla extract
3/4 tsp of cream of tartar
2 T of orange juice(no pulp and not from concentrate) plus 3/4 T. of water(basically,this mixture should equal 1/4 of a cup)
1/2 cup of vegetable oil(no substitutions)
2 UNGREASED aluminum layer cake pans OR 1 UNGREASED(2 piece) aluminum tube pan

For the whipped cream frosting and filling

*The following is not the same recipe as you've seen in the video. I've decided to omit the gelatin since so many people had problems with it.

3 1/2 cups of heavy whipping cream
1 T. plus 2 tsp of vanilla extract
2/3 to 1 1/4 cup of powdered sugar(you control how sweet)
*REVISED*
So I've been making this cake A LOT lately and would like to share with you guys that I've finally discovered what that whipped cream frosting was that the bakeries use--it's called PASTRY PRIDE!! This is what I use now to fill and frost my cakes with!!

It's non dairy and ready to whip!! No need to add any additional flavorings, like vanilla extract or powdered sugar. There's also another one called "Frosting Pride" which is slightly thicker and sweeter but if you're looking for the "frosting" that tastes like whipped cream, than the Pastry Pride in the red box is the way to go. You can purchase these items at a Smart and Final store, Cash and Carry, and Costco sells them online although I'm unsure if they sell it in store. So, if you can find and purchase the Pastry Pride or Frosting Pride...I HIGHLY RECOMMEND YOU DO!

For the simple syrup:

1/2 cup of sugar
1/2 cup of water

*If you are baking this spongecake in an angel food cake tube pan, follow the same directions as stated in my video, except place batter in your tube pan and bake at 350 degrees for 30-35 minutes.


First, separate your egg yolks from egg whites while they are cold and bring them to room temp. I know there's some debate on whether or not it's safe to leave them out overnight, but I do anyways. :) Do the same with the orange juice.

Into your chilled mixing bowl, add in your  heavy whipping cream. I have a shield that I can attach to my mixture so that it won't splash all over the place, but if your bowl isn't large enough or you don't have a shield, whip up in 2 separate batches. Just before your whipping cream starts to thicken, add in your vanilla extract and powdered sugar. I don't like it too sweet so you can adjust accordingly to your taste. Once done, put in fridge until ready to use.

Pour 1 cup of sugar into food processor and let it run for 30 seconds to create a fine granulated sugar. Set aside.

Take your cake flour and salt and sift over a large piece of parchment paper. Then, lift the parchment paper and pour it back into a sieve fitted over a large mixing bowl and sift again. Continue process 3 more times! Set aside.

Mix your oil/water/vanilla extract and orange juice together in a small bowl or measuring cup. This mixture should come up to just under 1 cup! Set aside.

Preheat oven to 350 degrees.

Beat your egg yolks with the caster sugar until it's pale yellow. Thick ribbon like streaks should be falling off of the beater back into your bowl. Set aside.

Beat your egg whites until foamy. Add in your cream of tartar. Continue beating until soft peaks. Switch to a balloon wire whisk and whisk by hand until stiff peaks.

Take your reserved oil mixture, give it a little stir, and then add it into your EGG YOLKS MIXTURE. Once mixed in, whisk in your flour mixture, a little at a time. Once thats fully incorporated, take a clean wire whisk and CAREFULLY fold in a little bit of your beaten egg whites and continue this with the rest of the egg whites. Work quickly and use as little strokes as possible. It's okay if you see tiny streaks of white. Don't waste too much time on that.

Pour into UNGREASED layer cake pans and bake at 350 degrees for 30-35 minutes. Once done, remove and invert cakes upside down to cool down on 2 racks fitted over two colanders.

In a small saucepan over medium high heat, boil 1/2 of water with 1/2 of sugar until it reduces to about half. It will start to thicken up slightly and it will change color. Pour mixture into a bowl over an ice bath and stir until thickened like syrup. The longer you leave it on there, the thicker it will get. Once to your liking, remove from ice bath and set in fridge until ready to use.

Chop up some fruit and divide them equally amongst 3 bowls and add in your reserved whipping cream into each bowl. Remember to leave a good amount for frosting the tops and sides of your cake!!

Once your cakes have cooled, take a serrated knife and cut into each one. Take your fruit filling and begin to assemble your cakes, one layer at a time. Frost the tops and sides and decorate with fresh fruit/berries of your choice. Drizzle tops with the simple syrup. Place in fridge until ready to indulge! Happy Eating!!


NOTES:

I would highly recommend that you try the spongecake on it's own first before you attempt this cake. I actually prefer to eat this cake plain, with absolutely no other toppings, whatsoever! I like more cake then whipped cream, so if you wish, you may up the amt. of heavy whipping cream(just remember to adjust the amt. of powdered sugar/vanilla too). Remember, you have to use an ALUMINUM pan/angel food cake tube pan for this recipe. This spongecake contains no baking powder, so the batter needs something to cling on to while it's baking to help give it more height. If you use a non stick pan, your spongecake will not rise as much while baking. Once baking has complete, run a knife around the sides of pan, and also in the center of the pan to remove your cake.


Please watch my tutorial to learn how I make this very popular cake that is sold at most Asian bakeries!!

BEFORE you attempt this cake, I recommend that you watch my video about what kind of pan to use and how to get a good crumb coat.:)

How to make cream puffs

For the creme puff shells:

A stainless steel pot(do not use non stick)

1 cup of water

1 cup of pre-sifted all purpose flour

1/2 a cup of butter flavored shortening that has been cubed

1/4 tsp plus a pinch of salt

1/2 T. of sugar

4 extra large eggs

For the filling:

*Revised*
I just noticed that the filling recipe I had here needed to be doubled so if it looks slightly different then how you remembered it, that's because it is! Sorry!!

2 boxes of INSTANT french vanilla pudding(not vanilla buddy, FRENCH VANILLA) mixed with 3 cups of cold whole milk

1 cup of heavy whipping cream
1 tsp of good vanilla extract
1/2 T to 1 T. of powdered sugar(you may omit the extra powdered sugar altogether, if you'd like)

Things you will need for piping and filling the shells are:

Tip #12(made by Wilton) to pipe the shells onto baking sheet
Tip #22(also made by Wilton) to fill the shells
2 Disposable piping bags(they come in packages of 12, 24, or 100 at Amazon.com,Michael's or some grocery stores)
A large baking sheet
Reynolds parchment paper
Paper towels for easy clean up

Preheat your oven to 425 degrees.

In a bowl mix 3 cups of cold whole milk with 2 packages of FRENCH vanilla pudding. Beat for 2 minutes. In another bowl(preferably chilled) or using your stand mixer, beat your heavy whipping cream until soft peaks. Add in your powdered sugar and vanilla extract and continue to beat until stiff peaks form. Fold your french vanilla pudding in with your whipping cream and refrigerate for later use. It's best to make your filling the night before.

Measure out your 1 cup of flour and set aside. Place cubed shortening ,salt, sugar, and water in pot and bring to a quick rolling boil. Dump in your flour ALL AT ONCE. Turn off heat and continue to stir until dough starts to form a ball. Remove from heat and allow to cool slightly before next step.

Beat in your eggs one at a time, making sure each one is nicely incorporated before adding in the next. Once all of your eggs are in the dough, continue to beat the dough for a good couple of minutes. When you lift the beater, the dough should stream down nicely(but not too fast) into your bowl, leaving a so called "V" shape at the end of the beater.

Place a piece of parchment paper on a large baking sheet. Place a small amount of dough on all four corners of the parchment paper to keep it from sliding around.

Place your dough in a disposable pastry bad fitted with Wilton's #12 tip. Pipe your shells using a circular motion, giving them height as you swirl up. Space your shells at least 1 inch apart from each other.

Bake in your preheated 425 degree oven for 14-15 minutes and then... DROP THE TEMP DOWN TO 350 DEGREES for another 14-15 minutes!! DO NOT OPEN YOUR OVEN DOORS FOR ANY REASON!!!

Once shells are done, remove from cookie sheet and allow to cool before filling.

Take your paring knife and pierce the sides of the shells to allow for easy filling. If you are right handed, pierce the right side of each shell so you don't forget where you have pierced a whole in each one. Take another disposable bag and fit it with Witlon tip #22. Add in your COLD filling into the piping bag and begin to fill each shell. LESS IS MORE!! Have a clean dish towel or paper towels handy just in case it get's messy. Wipe the tip often for a cleaner fill. And try not to lick any filling off of the creme puff or your fingers during this time. It really isn't sanitary if you plan on feeding others. :)

Total baking time: 28-30 minutes.

Please visit my new channel on youtube to learn how I make these delicious mini cream puffs!!

Phase 1

Going to attempt to film part 1 of "How to make cream puffs" for my Youtube cooking channel. This is sooo weird...and also kind of embarrassing. Lol.

Asian Beef Stew

My beef stew is literally FINGER LICKIN' GOOD!!

MakeIt.SmellIt.TasteIt.LoveIt.

ENOUGH SAID.

You will need:

2 pounds of beef shank
1/2 pound of tendon
a couple of carrots cut into large chunks(maybe 1/2 pound to 1 pd)
1 stalk of lemongrass trimmed, bruised, and cut in half
4 cloves of chopped garlic
half of an onion(chopped)
2 tomatoes(I used tomatoes still on the vine)
2 cups of coconut juice/soda(no pulp)
2 T of ketchup
2 cubes of Bo Kho Seasoning
1/2 T of sugar
1 tsp of salt
1/4 cup of fish sauce
8 cups of water
olive oil

For the red food coloring:

1 T of annatto seeds cooked on very low heat in extra virgin olive oil(you may omit this step and use paprika instead)

Serving suggestions:

Thick Rice Noodles(follow cooking directions according to packaging)
Over Rice
Freshly baked french bread

Garnishes:

cilantro
parsley
chili peppers

 Clean and rinse off your beef shanks. Cut your beef shanks into large pieces(about 1 1/2 inches wide). Beef shanks are really tough so you need to boil it for some time to help make it more tender.

Put your beef shank and tendon into a pot and bring to a boil. Turn the heat down to medium to medium high heat and continue to keep at a rolling boil for 1-1 1/2 hrs. Make sure to keep enough water in the pot to cover the meat and tendon, so you may need to add more water while it's boiling away.

While the meats cooking chop up your garlic and onion and set aside.

Chop up your tomatoes and place them in a bowl. Starting with clean hands(of course)start squeezing and smashing the sh*t out of them! You want to bring all that juice out of them but don't throw it away. Later, you will add in the tomatoes along with their juices into the soup.

After the 1 1/2 hrs, turn the heat off , remove the tendon and cut into medium size chunks and set aside along with the beef shanks.

On medium-medium high heat, put some oil into a skillet and throw in your chopped onions and bruised lemongrass. After 2 minutes or so, add in your beef shank and just before completely browned, throw in your chopped garlic.

Once meat has browned, add in the coconut juice. Add in the tomatoes in their juices, ketchup, salt, and sugar. Continue to cook on medium low heat for 20 minutes.

Add in your tendon, large chunks of carrot, 8 cups of water, fish sauce, and the bo kho seasoning cubes. Turn the heat up just to bring it to a quick rolling boil and turn heat down again to medium low. Put a lid on it but do not cover completely. Leave a little space so that the steam has somewhere to escape.

Continue to cook for an additional 2-2 1/2 hrs until the meat and tendon are deliciously tender and finger licking good, baby!! Remove bruised lemongrass once cooking is complete.

Taste for additional seasonings if needed. I ended up adding a tad bit more salt to mine but that's just my own personal preference.

Notes: This stew tastes great spooned over some thick rice noodles, with rice, or some freshly baked french bread too! The possibilities are endless with this tasty dish. Usually, when my mother in law buys this stew from a Vietnamese deli, they tend to be more on the sweeter side, so if you want, you may omit the sugar at first and then gradually add some in as you go along.
Also you can find bo kho seasoning boxes in most Asian markets. The ones I buy, come in these tiny small packaged boxes that contain 4 cubes of bo kho seasoning. If I had to guess, I would probably say that I used anywhere from 1 1/2 to 2 T of the seasoning.
Okay, so enough reading already...GET YOUR LAZY ASS UP, log off of Facebook, and get crackin' in that kitchen!! :)