Stir Fry Lobster with Ginger and Scallions 薑蔥龍蝦 年菜

Serves 2

Ingredients:
oil for frying
22 ginger slices
4-5 stalks of spring onions
3 live lobsters
(Take out the part like lobster head and claws which are not easy to eat but lots of flavor and 20& lobster meats for making the congee, rice porridge)

Seasoning:
1 cup dry sherry, or sweet rice wine
a pinch of sea salt
1-2 tbsp oyster sauce
1/2 tbsp dark soy sauce
cornstarch-water mixture

Method:
1) Wash and clean the lobsters and chop into several pieces.
2) Heat the casserole in middle heat, Add oil, sliced ginger and spring onions, frying until golden all over. then add the lobsters and stir-fry until lightly brown fragrant.
3) Pour some dry sherry, sweet rice wine on it. Season with a pinch of rock salt, oyster sauce and dark soy sauce. high heat to cook for 5 minutes.
4) Add cornstarch-water mixture and continue stirring until the sauce thickens, about 30 seconds. Add the remaining spring onions. Pour the extra sherry, sweet rice wine over the top. Place on a serving platter and serve immediately!

Helpful Tips:
1) You can actually deep fry the lobster and freeze it, then simply reheat and stir-fry.

Recipe Source: JosephineRecipes.Com

完美的棉花蛋糕 軟棉棉的牛油蛋糕 火燒烙印 古早味蛋糕 約瑟芬的食譜

相信每个人都喜爱軟棉棉的蛋糕。这个烫面法，就是用融化的黄油，热油煮，之后将面糊烫熟 ，再加上水浴法，就能做出完美的棉花蛋糕。吃起來会在你口中融化，香醇浓郁、不甜不膩、而且，綿密鬆軟的口感。闭上眼睛，余香飘渺，意猶未盡，一口接着一口，带来美味的幸福。依个人喜爱， 可装饰，用来做纸杯蛋糕，火燒烙印，双层奶油裱花蛋糕，也能做成好吃的生日蛋糕，或各式节日的甜点也不错。

材料：

烫面做法：

蛋黄糊：
(A)
•35克，5汤匙融化的黄油，或玉米油
•一小撮海盐
•33克，3汤匙全脂牛奶
•20克，2汤匙糖
•55克，6汤匙低筋面粉 ((过筛)
•3个蛋黄，(冷)

蛋白霜：
（B）
•3个蛋清
•1/4茶匙的塔塔粉，或1/2茶匙柠檬汁
•45克，5汤匙糖

做法：
1）准备一个小锅，中小火煮热（A）黄油，加入一小撮海盐，牛奶，糖，搅拌，直到糖完全融化，离火。稍降温后，加入蛋黄，过筛的低筋粉，混合至无干粉。这就是烫面了，搅拌直到面糊光滑。(面糊不要过度搅拌)。

2）另一个干净的碗，先加蛋清，塔塔粉，分三次加入糖，打發至偏干性發泡，直到出現大彎勾，大约3至5分钟。

3）蛋黄糊和打发好的蛋白， 一定要用翻拌手法，以免消泡， 并拌匀。

4）烤盘上垫上油纸，把拌匀的面糊从高处均匀倒入6寸圆型蛋糕模，使用刮板刮平。双手提起烤盘，左右抖动几下，使面糊更平整。摔两下除去气泡。

5）放烤箱中层，冷水浴100-150°C度，上下火烤50-60分钟。烤好后，打开烤箱门， 冷却 至少10分钟。出炉后， 再摔兩下，才不会出现塌陷。蛋糕冷却后，脱模。切块直接食用，也可装饰，用来做纸杯蛋糕，火燒烙印，双层奶油裱花蛋糕，也能做成好吃的生日蛋糕，或各式节日的甜点也不错。。

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食譜原作者：約瑟芬食譜

Fluffy Cupcakes | Cotton Soft Butter Sponge Cake Recipe

Here is my secret recipe how to make cotton sponge cake was published 2016 September. By far the tastiest homemade cotton cake ever! This is new, an improved version and recipe I had tried previously many times until satisfied, the taste of smell is closely related to traditional baked egg cake but not heavier and you can get the light, airy, spongy, and the texture of this cake is perfect cottony. Follow my secret recipe and easy steps on the video below and you are sure to wow and impress everyone.

Ingredients

(A)
• 35g, 5 tbsp melted butter or corn oil
• a pinch of sea salt
• 33g, 3 tbsp whole milk
• 20g, 2 tbsp sugar
• 55g, 6 tbsp cake flour
• 3 egg yolks, cold

(B)
• 3 egg whites, cold
• 1/4 tsp cream of tartar, lime or lemon juice
• 45g, 5 tbsp sugar

(C)
• softened butter - for greasing the cake pan
Makes 10 - 12 cupcakes, or 6-inch cake pan, 23cm square baking pan or 2lb loaf tin and using paper rub a little butter and cut a round piece of parchment paper that fit to your pan, Take a small handful of flour and sprinkling it evenly around the inside of the greased pan and remove excess or you can line with the prepared parchment paper in the bottom and the sides and grease with butter.

Method:
Pre-heat oven, always bake with both top and bottom heat with fan assisted. To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.

1) Melt the butter in a saucepan, over low heat. Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat, sift the cake flour, add the egg yolks and mix by hand, less than 25 times until just combined. do not over mix!

2) In a separate bowl, Whisk (B) egg whites until foamy then adding cream of tartar, or squeezing a little lemon juice. add sugar a little bit at a time, beating until stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 3-5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, mix until just combined and then turn back the batter into the whites. The most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated. Use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter.

4) To prepare a water bath. Pour enough cold water in a larger pan. Bake in preheated oven 100°C  - 150°C for 50 minutes. Baking time it will depend on the size of your cake pan.

5) Once cooked, leave to cool 10 minutes until the oven temperature reached 50ºC. Dropping the cake pan from high once. Make sure cakes are properly cooled before cutting them.

Helpful Tips:
1) Be careful not to get the saucepan hot because the melted butter will burn. 
2) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer.
3) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly. 
4) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well. 
5) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 
6) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
7) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.

Recipe Source: Josephine's Recipes