Joyee Cooks: Healthy Chinese Red Date Cake 健康无糖红枣糕

Ingredients:

Red Date Paste:

-          Water 500 ml

-          Red Dates - 300 g / 4.5 cups

Cake Batter:

-          Water Chestnut Flour - ½ box = 115 grams = ¾ cup

-          Tapioca Starch – 30 grams = 3 Tbsps + 1 Tsp

-          Water 300 ml

-          Cooking oil spray

Instructions:

Red Date Paste:

Using the Pressure Cooker:

1. Remove the pits from the red dates with a pair of scissors.

2. Place red dates and 500 ml water into the pressure cooker. Pressure cook for 10 minutes and release pressure with a quick release.

3. Let it cool, then add all the water and red dates into the blender and blend into a smooth paste.

 Note: If you forgot and had it let naturally released, and all the dates have absorbed all the water, top it up with 500 ml water again.

Using a Steamer:

1. Steam the red dates over high heat for about 10 minutes.

2. Let them cool, then add all the water and red dates into the blender and blend into a smooth paste.

Cake Batter:

1. In a large mixing bowl, add 300 ml of water, then gradually add the water chestnut flour to it. Stir as you gradually add in the flour.

2. Add the tapioca starch into the cake batter, stirring continuously to avoid lumps.

3. Slowly add the red date paste to the flour mixture, stirring continuously until well combined.

Assembly and Steaming with the Pressure Cooker:

1. Grease a round or rectangular cake pan with cooking spray.

2. Pour 1/4 of the batter into the pan and spread it evenly. Cover the pan with tin foil.

3. Add 1 to 2 cups of water to the base of the pressure cooker and place a trivet or a steamer basket in the pressure cooker.

4. Carefully place the cake pan on the trivet inside the pressure cooker.

5. Close the pressure cooker lid and pressure cook on high pressure for 5 minutes. Set to quick release when done.

6. Repeat this process four times, creating 4 layers.

7. For the final layer, cook for an additional 5-10 minutes until a toothpick inserted into the center comes out clean.

Assembly and Steaming with a Steamer:

1. Grease a round or rectangular cake pan with cooking spray.

2. Pour 1/4 of the batter into the pan and spread it evenly.

3. Add 1 to 2 cups of water to the base of the wok or pan and place a trivet or a steamer basket in it.

4. Carefully place the cake pan on the trivet.

5. Cover with a lid and steam over high heat for 20 minutes.

6. Repeat this process four times, creating 4 layers.

7. To check to see if it is cooked through, insert a clean toothpick into the center, and if it comes out cake then the cake is done.

Serving:

1. Allow the cake to cool before slicing into portions. Decorate with goji berry or osmanthus flower on each piece of cake.

2. Serve the Layered Red Date Cake with tea.

Enjoy your delicious and visually appealing Healthy Chinese Layered Red Date Steam Cake!

健康中式红枣蒸糕

食材:

红枣糊:

- 水500毫升

- 红枣 - 300克 / 4.5杯

面糊:

- 马蹄粉 - ½盒 = 115克 = ¾杯

- 木薯淀粉 - 30克 = 3大匙+1小匙

- 水300毫升

- 食用油喷雾

制作方法:

红枣糊:

使用压力锅:

1. 用剪刀去除红枣的核。

2. 将红枣和500毫升水放入压力锅中。压力煮10分钟，然后快速排压。

3. 冷却后，将所有水和红枣放入搅拌机中，搅拌成细腻的糊状。

注意:如果红枣子吸收了所有的水，再加入500毫升水到搅拌机里。

使用蒸锅:

1. 将红枣在高温下蒸约10分钟。

2. 冷却后，将所有水和红枣放入搅拌机中，搅拌成细腻的糊状。

面糊:

1. 加入300毫升水到搅拌器里，然后逐渐加入马蹄粉。

2. 加入木薯淀粉，不断搅拌以避免结块。

3. 将红枣糊慢慢加入面糊里，不断搅拌直至均匀混合。

使用压力锅蒸制:

1. 蒸盘喷上油，再倒入 1/4 的面糊到蒸盘中。

2. 用锡纸盖住蒸盘。

3. 加入 1 - 2 杯水到压力锅里。再放入蒸架.

4. 把蒸盘放上去。盖上压力锅盖

5. 用高压煮 5 分钟然后手动快速排压。

6. 重复以上步骤 2 次

7. 最后一层 （第四层），煮 5- 10分钟。

8. 用插入牙签的中心。 拔出干净的牙签代表蒸糕已熟。

组合和使用蒸锅蒸制:

1. 蒸盘喷上油，再倒入 1/4 的面糊到蒸盘中

2. 加入 1 - 2 杯水到锅里。再放入蒸架.

4. 水滚后把蒸盘放上去。盖上锅盖

5. 用大火蒸煮20分钟。

6. 重复以上步骤，一共制作 4 层。

7. 用插入牙签的中心。 拔出干净的牙签代表蒸糕已熟。

完成后：

8. 蒸糕冷却后，放上枸杞或桂花来点缀。

9. 与茶一起享用

Joyee Cooks: Easy 15 min Halloween Mochi Worms 万圣节麻薯虫子

Learn how to make these spooky mochi worms for your Halloween parties! It's easy, fun, and terribly realistic. It's also gluten free. The worm tastes like a daifuku mochi or dango with red bean paste.

Ingredients:

Shiratamako / mochiko / glutinous rice flour - 150 g

200 mL water (may vary - see video)

icing sugar - 3 tbsps

cocoa powder – 2 tsps

Oreo crumbs - suitable *

fresh oregano - as desired

cornstarch flour - suitable

*omit if you are allergic to gluten

Procedure:

1. Pour Shiratamako / glutinous rice flour into a mix bowl

2. Add icing sugar then gradually add water

3. Mix well until no lumps remain. The batter should be a little thick where it’s able to run slowly and nicely off the spatula

4. Wrap the bowl with cling film and microwave it for 1:30 mins

5. Remove from microwave and stir mixture several times *

6. Wrap the bowl with cling film and microwave again for 1 min

7. Remove from microwave and stir mixture again for a few times **

8. Dust your working surface (parchment paper or silicone mat) with cornstarch. Using a dough scraper, scrape the dough onto the cornstarch and dust the top with more cornstarch.

9. Reserve a small piece of the mochi dough (roughly 20 grams) and gradually add cocoa powder to the mochi. Knead until it is fully incorporated. Wrap it with cling film and set it aside.

10. Divide the remaining white dough into equal pieces ***

11. Roll out a piece into a long oval shape. The thickness of the skin should be roughly ¾ cm thick. ****

12. Add red bean paste at the center. Then fold and seal all the edges together.

13. Gently, roll and reshape your dough into a long worm form

14. Using the dough scraper, score lines across the worm

15. Take a small chunk of the chocolate mochi that was made earlier, shape it into a ball and flatten it. Apply some water onto one side and stick it to one end of the worm.

16. Apply some water right above the brown mochi where you will add the eyes.

17. Dab a toothpick with some water then a sesame seed at a time and apply it to the wet surface

18. Brush off excess flour. (optional) Then lightly rub some water around the worm to make the skin more translucent.

19. Pour oreo crumbs onto a plate and decorate it with oregano leaves.

20. Place the worms on the crumbs.

21. Spook your friends with it. Enjoy.

Tips:

* depending on the type of flour you are using, the amount of water may vary

** Stirring it will increase the chewiness

*** Numbers can vary depending on the size of worms you want

**** If it’s too thick, the red bean paste will not show through the skin.

来学做这些令人毛骨悚然的万圣节虫子！它非常容易、有趣，而且看起来非常逼真。而且它还是无麸质食品。这条虫子的口感类似于大福麻糬或者红豆糯米团。

所需材料:

白玉粉 / 糯米粉 / 糯米面 - 150 克 水

200 毫升（可能会有所变化，请参考视频）

糖粉 - 3 汤匙

可可粉 - 2 茶匙

奥利奥饼干碎屑 - 适量 *

新鲜牛至叶片 - 适量

玉米淀粉 - 适量

* 如果你对麸质过敏的，可以忽略

步骤：

1. 将白玉粉倒入搅拌碗中

2. 加入糖粉，然后逐渐加入水

3. 搅拌均匀，直到没有结块。面糊会有点浓稠。能够慢慢从刮刀上滑落下来

4. 盖上保鲜膜，放入微波炉加热1分30秒

5. 从微波炉中取出，搅拌混合物几次 *

6. 再盖上保鲜膜，放入微波炉再加热1分钟

7. 从微波炉中取出，再次搅拌混合物 **

8. 在工作台上（建议用烘焙纸或硅胶垫）洒上玉米淀粉。用刮刀把面团刮到玉米淀粉上，并在面团上都撒上玉米淀粉

9. 保留一小块麻糬面团（约20克），逐渐加入可可粉。揉搓至完全混合。用保鲜膜包好，搁置一边。

10. 将白色面团分成相等的小块 ***

11. 将一块面团擀成长椭圆形。皮的厚度大约 ¾ 厘米 ****

12.加入红豆沙，然后将对折并封口。

13. 轻轻地将面团搓长并塑形成一条长虫状。

14. 再用刮刀在虫身上划出几条行线

15. 取一小块巧克力麻糬，搓成球形并压扁。在其中一面涂点水，并粘在虫子其中的末端。

16. 在眼睛的位置 （巧克力麻糬的上方）沾点水

17. 用牙签沾些水，然后粘两颗贴芝麻到眼睛的部分

18. 把多余的面粉擦掉。（可选）：然后轻轻涂抹些水在虫身上，使皮肤更加通透并将红豆馅透过表皮隐约浮现

19. 将奥利奥碎屑倒在盘子上，并用牛至叶装饰。

提示：

* 根据你所用的糯米粉，水量可能会有所不同

** 搅拌会增加嚼劲

*** 数量可根据你想要的虫子的大小而有所不同

**** 如果太厚，红豆馅将无法透过冰皮浮现出来。

Joyee Cooks: Chocolate Truffle Cheesecake 巧克力松露芝士蛋糕

Ingredients:

Crust:

• 1 3/4 cups chocolate wafer crumbs

• 3 Tbsp. granulated sugar

• 1 ⁄ 3 cup butter, melted

Filling:

• 1 ⁄ 3 cup semisweet chocolate chips

• 1 ⁄ 3 cup heavy cream

• 3 (8 oz.) pkg. cream cheese, softened

• 1 cup sour cream

• 1 1 / 4 cup granulated sugar

• 1 ⁄ 2 cup unsweetened baking cocoa

• 4 large eggs

• 1 tbs. vanilla extract

Topping:

• 1 3 ⁄ 4 cups semisweet chocolate chips

• 1 ⁄ 3 cup heavy cream

• 1 tbs. vanilla extract

Procedure:

Crust:

1. In a small bowl, combine cookie crumbs and sugar; stir in butter.

2. Press onto the bottom and 11⁄2” up the sides of a greased 9” spring form pan.

3. Bake at 350°F (180°C) for 10 minutes.

4. Cool on a wire rack.

5. Reduce heat to 325°F (160°C).

Cream Cheese Filling:

1. In a saucepan over low heat, melt chocolate chips; stir until smooth. Remove from the heat; add cream and mix well. Set aside.

2. In a mixing bowl, beat cream cheese and sugar until smooth.

3. Add cocoa and beat well.

4. Add eggs; beat on low just until combined.

5. Stir in vanilla and reserved chocolate mixture just until blended.

6. Pour over crust. Bake for 45 to 50 minutes or until center is almost set.

Chocolate Ganache:

1. melt chocolate chips in a saucepan over low heat, stirring until smooth.

2. Remove from the heat. Stir in cream and vanilla; mix well.

3. Spread over filling; refrigerate overnight.

4. Carefully run a knife around edge of pan to loosen. Remove sides of pan.

5. Just before serving, garnish with whipped cream or fruits, if desired.

材料：

饼干底：

• 1 3/4 杯巧克力威化饼碎

• 3汤匙 砂糖

• 1 ⁄ 3 杯黄油，融化

芝士馅料：

• 1 ⁄ 3 杯 半甜巧克力粒

• 1 ⁄ 3 杯 奶油

• 3（8 盎司）包奶油芝士，软化

• 1 杯 酸奶油

• 1 1/4 杯 砂糖

• 1 ⁄ 2 杯 无糖可可粉

• 4个 鸡蛋

• 1 汤匙 香草精

甘纳许：

• 1 3 ⁄ 4 杯 半甜巧克力粒

• 1 ⁄ 3 杯 奶油

• 1 汤匙 香草精

饼干底：

1. 把饼干敲碎。加入糖和黄油翻拌均匀。

2. 把 9 英寸模具涂上黄油防沾。倒入饼干碎压实。

3. 放进 350°F (180°C) 预热好的烤箱里，烘烤 10 分钟。待凉。

4. 将温度降至 325°F (160°C)。

芝士馅：

1. 巧克力粒放进一个平底锅里，用小火融化。搅拌至光滑。

2. 从火上移开。加入奶油。搅拌均匀。把巧克力酱搁置待用。

3. 把奶油芝士，酸奶，和糖放进搅拌器里并搅拌至顺滑。

4. 加入可可粉， 搅拌均匀

5. 再加入鸡蛋；融合即可。不要过度搅拌

6. 加入香草精和提前做好的巧克力酱。搅拌均匀。

7. 倒入饼干底。烘烤 45 至 50 分钟或直到中心几乎凝固。

甘纳许

1. 巧克力粒放进一个平底锅里，用小火融化。搅拌至光滑。

2. 从火上移开。搅拌奶油和香草；拌匀。

3. 淋在蛋糕表面；冷藏过夜。

4. 把刀子插进蛋糕模具与蛋糕之间，轻轻用刀子松开蛋糕的周边。然后小心脱模。

5. 可選生奶油或水果来装饰。