Happy Lunar New Year ! With fried “snakes”.


Let’s start the new cycle with a Chinese brunch. Freshly made you tiao donuts and tonyu soy milk.

Yes, it’s a poor pun. LOL.

The you tiao had another name in each place I’ve seen them… or is it my Chinese sound hearing that is so random. This is fried bread. They surely make 2013 calories per snake, per stick. But, hao chi le, yum yum, that’s worth it

My recipe is super basic.

1 cup of bread flour (12% gluten or more, it’s important)
1 ts oil
1/4 ts of instant yeast
1/2 ts of baking powder
3 pinches of salt
water as needed (about 1 cup)

Mix. Let 5 minutes. Knead. Let one hour (till it doubles).
Spread a rectangle, cut strips, turn.

Bring oil to 160 degree, fry them to pale yellow. Keep them in the oven toaster to make next batches. Then fry them again at 190 degree just the time to get a golden color.

Serve hot with tonyu. It’s the best pairing.

Soy milk freshly pressed. Recipe here.

The texture is very elastic and it’s soft bread inside and the crust is crispy donut.

The contrast with creamy milk is great.

Red light delight : lampion apple

Chinese New Year is next week. If you are looking for decoration ideas, here is a baked apple cut like a paper lantern.

lampionsource

The idea came when I saw Angela from the blog OhSheGlows had problems with hasselback apples. The concept looked great, but baked apples become softer when they are well cooked, and if they are not well cooked, that’s not great.
To prevent the slices from falling, I’ve used the dish as a support and I’ve cut vertically.

I was always told that you had apples to bake and apples to munch. Usually the old ones are the best for baking as they have lost a lot of water. This one has not got botox. Then I’ve cheated as I steamed the apple first, to be sure it was evenly cooked. On top, I’ve poured honey (a syrup could work) and a little almond oil. I’ve painted it all over with the oil. Then I roasted it in the oven-toaster, 10 minutes. Put more oil and honey, roasted again 10 minutes.

Baked.

I’ve toasted the crispy topping separately : oats, kurozato black sugar and sesame.

Well that’s a kind of apple crisp, with a sweet almond flavor. The shape is funny.

Happy Dragon Year ! Let’s serve plum niangao to the kitchen gods…

Happy Chinese New Year to all my readers !
These “niangao” (year cakes) are offered to the kitchen gods to get a good year of good food. Then I ate them, because the Chinese gods are so busy today that they need some help.

They are simply made of mochiko (sticky rice flour ) and sugar. And a little natural red coloring.
The white and red colors have the same meaning of “good luck” and are used for New Year all over Asia.

Steamed.
Chinese and Japanese New Year used to be at the same date before Japan adopted the European calendar in late 19th Century. Eating mochi is a tradition of both.

Decorated with red baby dragons. Let’s say they are dragons. The wings are fold.

There should be dry fruits or something in them. It’s prune today to match the plum pattern of the tea vessels.

With aged Puer tea.