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Showing posts from July, 2010

Gui Ling Gao(Chinese Herbal Black Jelly)

[caption id="attachment_890" align="alignnone" width="300" caption="Homemade Guilingao"] [/caption] Ingredients 5 packs of gui ling gao powder 4 1/2 cups water 150gm HoneyComb sugar(黄蜂糖) 3/4 cup water Method 01. Put 3 cups of water in a pot with the HoneyComb sugar. Boil until rock sugar dissolve. 02. While boiling sugar water, mix the 5 packs of jelly powder with 1 cup water. Mix well with a whisk. 03. After the sugar water is ready, slowly pour in the jelly powder mixture. Whisk at the same time when pouring in the sugar water. Risk the bowl with rest of the 1/2 cup of water and pour in the pot. Whisk fast to prevent lumps and for a smooth texture. The jelly thicken up really quick so prepare the molds a head of time. 04. Pour the thick jelly into the molds and let it cool and set. It will set once it cooled. Put all the jelly in the refrigerator. 05. In another pot, mix the sugar slap and 3/4 cup water to make syrup. Boil the sugar until it di

Chocolate Raspberry Cupcakes

Ingredients: 1 1/2 cups all purpose flour 1/2 cup unsweetened Dutch-process cocoa powder, sifted 1/2 tsp baking soda Pinch of salt 1 1/4 cups granulated sugar 1/2 cup vegetable oil 1/2 cup milk 1/2 cup frozen raspberries, not thawed 1 tsp vanilla 2 tbsp balsamic vinegar Methods: 01. Preheat oven to 350F. Line a muffin pan with cupcake liners. Set aside. 02. In a small bowl, mix together flour, cocoa powder, baking soda, and salt. 03. In a large bowl, using an electric mixer, beat sugar and oil until well combined. Add milk, frozen raspberries, and vanilla, being just until raspberries are mashed and well incorporated. Add flour mixture, beating until well blended. Mix in balsamic vinegar. 04. Scoop batter into prepared pan. Bake in preheated oven for 25 minutes, or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting. White Chocolate Raspberry Buttercream Frost