Ono Butter Bread

Easy and quick way to make the dough - using the bread machine!

Ingredients:

• 1 cup water or milk
• 2 eggs
• 1 Tbsp. butter or margarine
• 3 cups flour
• pinch of salt
• 4 Tbsp. dry milk powder
• 4 Tbsp. Sugar
• 2 tsp. Instant dry active yeast

Directions:

1. Put all ingredients into the bread machine in above order. Set the bread machine on Dough/Pasta section and press start. After it is completed, dough should be raised and soft. Transfer the dough to a floured cutting board or counter top.
2. Lightly spray two non-stick loaf pan. Preheat oven to 350 degrees F.
3. Flatten the dough with a rolling pin to a 9x13 inch sheet. Cut 1/2 block butter or margarine (about 1/4 cup) into thin slice, place on the center of sheet. Fold 1/3 of one end to the center, then fold another 1/3 end to the center. Flatten with a rolling pin to a 6x6 inch sheet. Cut into 6 strips, braid 3 strips together. Place in a lightly non-stick loaf pan.
4. Brush the top with one egg yolk. Bake for 30 minutes. Cool on a wired cooling rack.

Egg Crepe Rolls

Makes 6 crepes.
You will need...

• 1/2 cup flour
• 1/2 cup milk
• 2 eggs
• 1 Tbsp. cooking oil

Make it...

1. Mix all ingredients together in a medium bowl. Let it set for 15 minutes.
2. Heat a 8 or 10 inch crepe pan over medium heat. Lightly spray with no-stick cooking oil. Pour 1/4 cup of batter into the pan, turning and tilting the pan to coat bottom evenly with batter. Cook until top of crepe appears set and bottom is firm. Flip with a spatula and cook the other side.
3. Wrap with any kinds of lunch meat, bacon and veggies as you desire. Serve hot.

It also can be served with my Sweet Soy Sauce Dressing.

Mochi Rolls 驴打滚儿

This is one of my favorite childhood dessert from Beijing, China. It is gluten Free! I made this easy vision so that I can make it anytime I want. Most of the ingredients can be purchased in the Asian Grocery stores.

You will need...

• 1 cup Glutinous Rice flour (also called Mochiko)
• 1/2 cup Rice flour
• 1/4 cup sugar
• 2 Tbsp. cooking oil
• 1 cup water
• 1 can Red Bean Paste (also called koshian or kobashian)
• 1/2 cup ground almond meal (or soybean meal, peanut meal)

Make it...

1. Mix all ingredient (except Red Bean Paste and almond meal) in a medium bowl together. Whisk until blend well. Spray a microwaveable container with no-stick cooking oil. (I used a 6x8 container).
2. Pour 1/2 of the batter in the container. Microwave on high for 2-3 minutes, or until the batter turns clear, soild and no white liquid spot.
3. Place 1/2 cup of almond meal on a cutting board. While the mochi is warm, place mochi on the top of almond powder. Place about 1/4 cup Red bean paste on the top of mochi, flatten with the back of a spoon and roll.
4. Cool the mochi roll before cutting. Storeage in a tight covered plastic container before serving.

Makes 2 rolls (8 pcs.)

Note: if you don't have rice flour, you may use all glutinous flour instead. There will be more Red Bean Paste left, you may make more mochi batter to make more rolls.

Coconut Mochi

You will need...

• 1/2 cup sugar
• 1/2 cup rice flour
• 1 cup glutinous rice flour
• 1 can (13.5 oz) coconut milk
• 1 tsp. vanilla extract

Make it...

1. Spray a 8x8 or 6x6 microwaveable pan with no-stick cooking oil. Mix all ingredients in a medium bowl with a whisker until well blend. Add food color(s) as you desire.
2. Pour 1/4 of batter on at a time. Cook 1-2 minutes each time until the center is cooked and set. After add the last layer, you may cover with plastic wrap and cook 2 more minutes until the center fully cooked and set.
3. Cool completely and cut into small pieces. Wrap in the shredded coconut and keep at room temperature to remain soft texture.
4. You may separate the batter to drop different colors and make multi layers. Cook 1 minute in the microwave for each layer. Add another layer after the bottom layer is cooked and set.

 

Bootty Bars

I adopted this recipe from Betty Crocker's Cookie Book, chocolate-pecan squares. They are so yummy and one bite is not enough. They are not for dieters...that is  why one of my friends called it "Booty Bars". It is so simple and easy to make, They are the best bite when you have sweet cravings.

Make the crust:

·         1 cup flour

·         1/2 cup brown sugar

·         3 Tbsp. butter or margarine, soften

Heat oven to 350 degrees F.  Beat above ingredients with an electric mixer on low speed until blend. Beat on medium speed for 2 minutes until crumbly. Press evenly in bottom of ungreased 8x8 pan.

Make the filling:

·         1/2 cup brown sugar

·         1/2 cup butter or margarine

·         1 cup chopped pecans

·         1 tsp. vanilla

·         1/2 cup mix chips, such as chocolate chip and butter scotch chips

Cook brown sugar and butter over medium heat, stirring constantly until mixture begins to boil. Boil and stir 1 minute. Remove from the heat and stir in pecans and vanilla. Pour over crust layer in the pan.

Bake 18-20 minutes or until topping is bubbly. Sprinkle evenly with chocolate chips.  Bake 2 minutes longer to soften chips (don’t spread). Cool 10 minutes; loosen edges with knife. Cool completely before cutting to bars. Store covered in the refrigerator.

German Chocolate Cupcakes

Ingredients:

·         1 box German chocolate cake mix

·         1 box chocolate instant pudding, small box

·         1 cup warm  water

·         ¾ cup oil

·         4 eggs

Cream Cheese Frosting:

·         1 (8oz) packages cream cheese, softened

·         1/4 cup butter, softened, (1/2 stick)

·         1 cups powder sugar

·         1 tsp. vanilla extract

·         1 tsp. lemon juice

Directions for cupcakes:

1.    Preheat oven to 350 degrees. Line the wells of two cupcake pans with 24 paper liners.

2.    In a large bowl, mix the cake mix, pudding, water, oil and eggs with an electric mixer on high speed for 2 minutes. Evenly divide the batter between the prepared cupcake liners.

3.    Bake 18-20 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.

4.    To make foresting in a small bowl, mix cream cheese, butter and powder sugar with an electric mixer until smooth. Then, add vanilla extract and lemon juice. Blend thoroughly until creamy. Frost on the top of the cupcakes with a ring, leave the center empty to fill with coconut-pecan frosting.

Coconut-Pecan Frosting: (adopted from www.marthasteward.com)

·         3 large egg yolks

·         1 can (12 ounces) evaporated milk

·         1 1/4 cups packed light-brown sugar

·         1 1/2 sticks (12 tablespoons) butter, cut into small pieces and brought to room temperature

·         1 teaspoon pure vanilla extract

·         1/4 teaspoon salt

·         3 cups sweetened flaked coconut

·         1 1/2 cups (6 ounces) pecans, toasted and coarsely chopped

Directions for coconut-pecan frosting:

1.    Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.

2.    Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.

Servings: 24

Ono Lemon Bars

This is not an ordinary Lemon Bar. There is a thin layer of cream cheese in the middle...Ono...YUMMY! It is so easy to make and no electric mixer needed.

You will need...

• 2 cups Flour
• 1 cup butter
• 1/2 cup powdered sugar
• 1 pkg. of Cream Cheese (8 oz.), soften
• 4 eggs
• 2 cups sugar
• 4 Tbsp. flour
• 6 Tbsp. Lemon juice
• 1 tsp. baking powder
• pinch of salt

Powdered sugar for dusting to decorate the bars

Make it...

1. Preheat oven to 350 degrees F. Grease a 9x13 pan with no-stick cooking oil.
2. In a medium mixing bowl, mix 2 cups flour, 1 cup butter and 1/2 cup powdered sugar with a whisker or fork. Spread in the greased pan with a off set spatula. Bake for 20 minutes.
3. Cut the softened cream cheese into cubes, spread over the hot crust. Place in the oven for 2 minutes to soften more, then spread evenly over the crust.
4. While the crust is baking in the oven, use a medium mixing bowl, mix the rest of the ingredients (except the powered sugar) with a whisker until mix well.
5. Pour the batter over the cream cheese crust. Bake 30 minutes. Cool. Place in the freezer for an hour before slicing.

It may be topped with Strawberry preserve and powdered sugar for decoration.

If you don't have cream cheese at home, you may skip step 3 and just make the plain but yummy lemon bars. They will melt in your mouth!

 

 

Ono Cheesecake

It's DElicious! Cheesecake+chocolate mousse...so fluffy and Mmm...

Ingredients for the crust:

• 24 pcs. chocolate wafers, mashed and crushed
• 1/2 stick (4 Tbsp.) butter, melted
• 1 1/2 Tbsp. Sugar
• 1 tsp. vanilla
• 1 Tbsp. cocoa powder

1. Line two loaf pans with parchment paper for easy removal later. Mix the crust ingredients together and press into the loaf pans. Set aside.
2. Pour a pot of hot water into a pan large enough to fit both loaf pans and place in the oven to keep hot. (This is for "water bath" the cheesecake and prevent the cheesecake from cracking.) Preheat oven to 350 degrees F.

Ingredients for Cheesecake:

• 2 pkg of cream cheese, 8 oz. each
• 3/4 cup sugar
• 3 large eggs
• 1 cup Heavy whipping cream
• 1 tsp. vanilla
• pinch of salt

1. Beat cream cheese and sugar together with an electric mixer until smooth. Add eggs one at a time, mix well.
2. Add heavy cream, vanilla and salt. Beat on high speed for few minutes until creamy and fluffy.
3. Pour the batter into loaf pans. Place them in the large pan that filled with hot water.
4. Bake for 40 minutes. Turn off the oven. Let the Cheesecake cool in the oven for an hour.

Ingredients for the chocolate mousse:

• 1 Tbsp. Gelatin
• 1 cup milk chocolate chips
• 1 1/2 cup heavy cream

1. Sprinkle gelatin over 1/2 cup cold heavy cream in a small bowl. Set aside for few minutes until bloom. Heat in the microwave for 1 minute until hot.
2. In a separate bowl, heat chocolate chips in the microwave for 1 minute or until slightly melted. Add hot gelatin/cream mixture, mix until well blend and smooth.
3. Whisk 1 cup heavy cream with an electric mixer on high speed and whip until soft peaks form.
4. Fold in whipped cream 1/3 at a time to the chocolate mixture until no streaks remain.
5. Pour the chocolate mousse over the chilled cheesecakes. Smooth the top with a spatula. Refrigerator overnight before slice them.

Brownie Cheesecake

Inspired by Brownie Cheesecake recipe from www.foodgawker.com.

Ingredients for the Brownie:

• 1 cup sugar
• 1/2 cup plus 2 Tbsp. flour
• 1/3 cup cocoa powder
• 1/4 tsp. baking powder
• 3 eggs
• 1 stick butter, melted and cooled
• 1/4 cup milk (or semi-sweet) chocolate chips

Ingredients for the Cheesecake:

• 3/4 cup sugar
• 3 Tbsp. cornstarch
• 4 boxes of cream cheese (8 oz. each), soften
• 1 tsp. lemon juice
• 2 tsp. vanilla extract
• 2 eggs
• 2 Tbsp. heavy cream
• 2 Tbsp. Sour Cream

Directions:

1. Preheat oven to 350 degrees F. Line a parchment paper under a 9-in. spring form pan for easy remove later.
2. In a medium mixing bowl, mix all brownie ingredients together with an electric mixer until smooth. Fold in chocolate chips. Pour the mixture to the prepared pan and bake for 20-25 minutes. Remove from oven and let cool.
3. Meanwhile, using a stand mixer, blend cream cheese, sugar, and cornstarch. Add lemon juice and vanilla, mix well. Beat in egg one at a time. Add heavy cream and sour cream, mix thoroughly.
4. Preheat oven to 325 degrees F.
5. Spread cheesecake batter on the top of already-baked brownie. Bake 45-50 minutes over a water bath ( place a bowl of water underneath the cake pan on lower rack). Turn off the oven and leave the cake in the oven for 30 minutes.
6. Cool completely and refrigerator in the freezer section for an hour before slicing.

Easy Teriyaki Chicken

You will need...

• 6 boneless and skinless chicken tights, cut into bite sizes
• 1 yellow onion, sliced
• 2 slices fresh ginger (optional)
• 2 gloves fresh garlic, minced
• 2 Tbsp. cooking oil
• 1 Tbsp. sugar (use brown sugar for darker color sauce)
• 2 Tbsp. soy sauce
• 1 Tbsp. Mirin (optional)
• Salt and black pepper to taste

Make it...

1. Season the chicken tights with pinch of salt and black pepper for 15-20 minutes.
2. In a medium saucepan, add cooking oil, onion, ginger and garlic and cook on high for 1 minute. Then add chicken tights and cooking until turn golden brown. Add mirin, sugar and soy sauce, continue cook on high to reduce the sauce. Stir frequently. Don't add any water to keep the chicken tasty. Add pinch of salt as you desire.



Peanut Butter Bread Twists 花卷

Ingredients:

• 3 cups bread flour
• 1/3 cup sugar
• 1 tsp. salt
• 1/4 cup butter
• 1 egg
• 1 cup lukewarm milk
• 2 tsp. active dry yeast

Directions:

1. Add all above ingredients in order to the bread machine tray. Set to "Dough" making section and press start. After the dough is done, move the dough to a large cutting board and knead the air bubble out. Cut the dough in 4 pieces.
2. Roll the dough into a 12-in. square. Spread about 1-2 Tbsp. of peanut butter over. Fold dough into thirds.
3. Cut dough widthwise into 8 strips. Stack 2 strips together and twist. Pinch the ends together to seal. Place on the non-stick cookie sheet about 1/2 inch apart.
4. Preheat oven to 350 degrees F. Spray the twists with butter flavored no-stick cooking oil. Bake for 15-20 minutes until golden.

*Instead of baking, you may to steam on high for 20 minutes. It becomes a popular Chinese bread named Hua Juan 花卷.

It also can be used to make yeast bread knots and sprinkle with garlic powder as below picture.

Baked Chicken Buns

You will need...

• 1 1/4 cup lukewarm milk
• 1/3 cup sugar
• 1/4 cup butter, melted
• 2 tsp. active dry yeast
• 1 egg
• 1 tsp. salt
• 3 1/2 cup bread flour

Make it...

1. Add all ingredients in above order to the bread machine. Use the "dough" setting on the bread machine the make the dough. After taking the dough out of the bread machine, divide the dough to 16-20 balls. Flatten each piece and fill with a tablespoon full of fillings. Gather the edges and seal well. Arrange on a non-stick baking sheet with seal side down. Cover with a kitchen towel loosely. Leave to rise again.
2. Preheat oven to 350 degrees F. Brush each bun with egg yolk and sprinkle with sesame seed. Bake for 15-20 minutes until browned and puffed up.

Variation of Fillings...

Azuki Bean Filling:

• All you need is 1 can Red Bean Paste, also known as Azuki Bean Paste. It can be purchased from Asian grocery stores. Fill 1 Tbsp. of Azuki Bean paste in each Bun and it is sweet enough. No additional sugar needed.

Bourbon Chicken filling:

• Dice the cooked Asian Bourbon Chicken or Teriyaki Chicken Bites.Fill 1 tablespoon for each bun.

Custard Filling:

• 5 egg yolks
• 1 cup condensed milk
• 2 Tbsp. butter
• 1 tsp. vanilla

Mix all custard filling ingredients in a saucepan. Cook on low heat while constantly stirring until thick. Cool.

Extra Extra: You may use the leftover egg white to make Angel Food Cakebars. There is no waste in my way of cooking :)



chicken Buns


Note: Recipe for buns and custard filling mostly adopted from ADORA's BOX on foodgawker.com
 

Baked with cupcake pans for 15 minutes.



Asian Bourbon Chicken

You will need...

• 2 lbs boneless and skinless chicken tights, cut into bite sizes
• 2 Tbsp. cooking oil
• 1 yellow onion, chopped or sliced
• 1 Tbsp. minced garlic
• 1/4 cup sugar
• 1/4 cup soy sauce
• 2 Tbsp. ketchup
• 1 Tbsp. vinegar
• pinch of salt to your taste

Optional: pinch of crushed red pepper flakes if you like spicy

Make it...

1. Heat oil on high in a large skillet. Add yellow onion until turn light brown. Add chicken pieces and garlic, stir occasionally until chicken pieces turn lightly brown.
2. Add remain ingredients and cook on med-high until the sauce is reduced. Don't add any water so that the sauce will be easy to turn thicker and tasty.

Service with steamed rice. Or use as fillings to make Baked Bourbon Chicken Buns.

Angel Food Cakebars

You will need...

• 1/2 cup cake flour
• 1 cup powder sugar
• 6 egg whites
• 1 tsp. cream of tarter
• 1/4 tsp. Salt
• 1/2 cup granulated sugar
• 1 tsp. vanilla

Make it...

1. Preheat over to 375 degrees F. Spray no-stick cooking oil over a 9x13-inch pan and lightly floured.
2. Mix cake flour and powder sugar together. Set aside.
3. In a large mixing bowl, add egg whites, cream of tarter and salt. Beat with an electric mixer or stand mixer on high until foamy. Add 1/4 cup sugar at a time, beat on high speed until stiff peaks.
4. Gently fold in vanilla. Sprinkle flour/sugar mixture 1/4 cup at a time over the meringue, fold in gently just until flour/sugar mixture disappears.
5. Pour the batter into the prepared baking pan. Spread evenly with a metal offset spatula.
6. Bake at 375 degrees F for 15-20 minutes.