Matcha Cream Cheese Chiffon

Ingredients:

(A) 

160g AP flour

15g Matcha powder

1 tsp Baking powder

1/2 tsp Salt

(B) 

200g Cream Cheese

100g Fine Sugar

7 or 8 Egg Yolks (58-60g ea w/shell)

(C)

180g Whole/Full Milk

100g Oil

Meringue

7 Egg Whites

1-1/2 tsp White Vinegar

100g Fine Sugar

Direction/Instruction:

1. Preheat the oven at 120 deg. C.  Whisk (A) until well combined, no clumps.
2. In another bowl, whisk (B) till the cheese & egg turn creamy.  Add (C) & mix to combine together.
3. Then add in (A) into cream cheese mixture & continue to whisk till the batter become smooth.
4. In a stand mixer, whisk eggs white & white vinegar till bubbles start to form.  Slowly add in sugar & whisk till meringue reaches a stiff peak. 
5. Fold 1/3 meringue into the batter until well combined.  Transfer batter into a 23cm pan; bang a few times & tapping to release any bubbles trapped within.
6. Bake on preheated oven at 120 deg C (Top & Bottom without fan mode) for about 75 mins then increase the oven to 150 deg C (Top & bottom with fan mode) continue to bake for another 20 mins.
7. Immediately remove from oven; bang the pan on the counter a few times & invert to cool down completely before removing from pan.  Gently press & remove with hands.

Note: Baking time may vary depending on the accuracy & type of the oven. 

Uncle Rikuro's Cheesecake (Japanese Soft Cheesecake)

Ingredients:
250g Cream cheese
100ml fresh milk
50g butter
1 tbsp lemon juice
6 egg whites
6 egg yolks
60g Plain flour
20g cornflour
1/4 tsp salt

Directions:

1. Preheat oven at 120 deg C (top & bottom without fan mode).  Lightly grease & line the bottom & sides of the 18cm round pan.
2. Sift flour & cornflour together & add salt to it.
3. Melt cream cheese, butter & milk over a double boiler.  Cool the mixture.
4. Add egg yolks into the cream cheese mixture & continue to whisk till incorporated.
5. Then add lemon juice & fold in the sifted flours.
6. In another bowl, whisk egg whites until foamy.  Add in the sugar gradually & whisk until soft peaks form. (Do not overbeat the egg whites.  They should look glossy)
7. Add 1/3 egg white mixture into the cheese mixture & fold to mix well.  And repeat the process until the egg white mixture finish.
8. Pour into the springform cake tin & tap few times so that wouldn't end up with huge bubbles in the cake.
9. Put the cake onto a tray filled with some hot water & bake in a water bath (See Note below for baking time & step)

Alternative Temperature/Baking Time:

Baking Step 1:

• Baking temperature: 120 deg C / bake for 20 mins.  After 20 mins, keep the oven door closed & increase the temperature to 150 deg C; continue baking for 15 mins.

Baking Step 2:

• After 15 mins, open the oven door for 10 sec & close back up. Now lower the temperature to 100 deg C; continue baking for 40 mins.

Baking Step 3:

• After 40 mins; turn off the oven.  Open the oven door & close back up.  Let the cake cool down in the oven for 10 mins.

Baking time may vary depending on the type & accuracy of your oven.  If you want to succeed baking this recipe.  buy a thermometer to place in the oven.

Tips:

• Always pre-heat the oven and fill the water in tray/pan bigger enough for the 18cm tin for the water bath.
• Do not remove the hot cake out of a baking pan immediately or the cake may collapse.  Let cool for 15 mins before removing from the tin.
• Substitute lemon juice with orange juice
• Replace 20-30g cake flour with the respective amount of Matcha (green tea powder) or Cocoa powder.

Homemade Almond Paste

Ingredients:

120g almond flour/ground

50g powder sugar

1/8 tsp salt

1 egg white

1/2 tsp almond extract

Direction/Instruction:

1. Add almond flour/ground; powder sugar & salt in the bowl of a food processor & pulse until evenly mixed.
2. Add egg white & almond extract & pulse until a smooth paste forms
3. Roll into a log, cover with plastic wrap & refrigerate until ready to use.
4. Almond paste can be prepared well in advance & stored in the refrigerator for up to 10 days.

Red Velvet Chiffon Cake

Ingredients:

(A) 

220g AP flour

100g Fine Sugar

1 tsp Baking powder

1/2 tsp Salt

1 tbsp Instant Coffee

(B) 

180g Whole/Full Milk

100g Oil

7 Egg Yolks (58-60g ea w/shell)

1/2 tsp Vanilla Essence

30g Melted Dar Chocolate (73%)

Red Food Colouring (Wilton Gel Red-Red)

Meringue

7 Egg Whites

2 tsp White Vinegar

100g Fine Sugar

Direction/Instruction:

1. Preheat the oven at 120 deg. C.  Mix (A) until well combined.
2. Then add (B) into (A).  Mix well combined into a smooth batter.
3. In a stand mixer, whisk eggs white & white vinegar till bubbles start to form.  Slowly add in sugar & whisk till meringue reaches a stiff peak. 
4. Fold 1/3 meringue into the batter until well combined.  Transfer batter into a 23cm pan; bang a few times & tapping to release any bubbles trapped within.
5. Bake on preheated oven at 120 deg C (Top & Bottom without fan mode) for about 75 mins then increase the oven to 150 deg C (Top & bottom with fan mode) continue to bake for another 20 mins.
6. Immediately remove from oven; bang the pan on the counter a few times & invert to cool down completely before removing from pan.  Gently press & remove with hands.

Note: Baking time may vary depending on the accuracy & type of the oven.

Maple Coffee Cake - Pancake Mix

Ingredients:

2 cups Pancake Mix

1 cup milk

2 tbsp Pure Maple syrup

1 egg

Topping Streusel

2/3 Pancake Mix

2/3 Brown sugar

1 tsp Cinnamon powder

1 tsp salt

40g butter

2 tbsp Pure Maple syrup

Direction/Instruction:

1. Heat oven to 190 deg C.  Line the bottom of a 9-inch springform pan with parchment paper, coating the parchment paper & insides of the pan with cooking spray.  Set aside.
2. In a small bowl, cut together pancake mix, brown sugar, ground cinnamon, salt, maple syrup & cold butter.  The mixture will be crumbly & resemble brown sugar when complete.  Set aside.
3. In a large mixing bowl, combine pancak mix, whole milk, maple syrup & lightly beaten egg.
4. Transfer coffee cake batter to prepared springform pan.  Top with streusel & using a knife or toothpick, swirl streusel mixture into the cake batter.
5. Bake for 30-35 mins or until it passes a toothpick test.
6. Remove & allow to cool for 15-20 mins before removing from pan & serving warm.

Lapis Cheese Cake

Ingredients:

200g butter

200g cheese cream

5 egg yolk

3 egg whites

140g caster sugar

1 tbsp Emulsifier / Ovallette

125g Hong Kong flour / Cake flour / AP flour

1 tsp baking powder

50ml ice-cold water

Direction/Instruction:

1. Grease the 7" square pan & lined the bottom with parchment paper.
2. Preheat the oven to 220 deg C.
3. In another bowl, whisk butter & cream cheese till light & fluffy.  Set aside.
4. In a stand mixer, beat eggs, sugar & ovallette on medium-high speed till double in volume; pale & fluffy.
5. Then add in flour & ice-cold water alternately until well mixed.
6. Add the butter mixture & mix well till combined.
7. Bake 1st layer (120g ea) using "OVEN for 10 mins & press with a presser mold.
8. For 2nd layer, use "GRILL" & bake for 6-9 mins or until golden brown.  Continue to bake layer by layer in the same way until all the batter is used.
9. The last layer change to "OVEN" (I use fan mode) & bake the entire cake for 15-20 mins or until the edges of the cake are dry.
10. Remove from the oven.  Leave to cool before slicing & serving.

Parmesan Cheese Puffs

Ingredients:

2 large egg whites

1 cup grated Parmesan cheese

Oil for frying

Direction/Instruction:

1. Heat oil in a heavy pot or deep fryer to 190 deg C.
2. In a medium glass/metal bowl, whip egg whites until they just hold a stiff peak.  Fold in Parmesan cheese until evenly distributed.  Form level teaspoon of batter into balls.
3. Fry balls a few at a time, turning once until crisp & golden.  Using a slotted spoon, remove puffs from oil & place onto paper towels to drain.

Japanese Butter Bun

Ingredients:

1 egg + cold fresh milk ~ 140g total

20g sugar

2g salt

40g cold unsalted butter

200g bread flour

1 tsp instant yeast

Direction/Instruction

1. Line a 20cm square pan with parchment paper
2. Pour all the ingredients into the bread pan following the sequence listed in the above ingredients.
3. Place the bread pan into the bread machine, select the "dough" function & start the machine.
4. When the process is over, let the dough sit for about 15-20 mins (As cold ingredients was been used in this recipe, the proofing process slow down)
5. Sprinkle some flour over the dough & worktop before inverting out the dough.  Press down the dough to release the trapped air.
6. Divide into 16 equal portions (25g-27g each).  shape it into ball shape dough.  Roll to shape.
7. Place the ball dough in the prepared square pan.  Spray some water over the dough.  Place in a warm & closed oven to proof for about 30-35 mins or till the dough is 80% touching each other.
8. Preheat the oven to 170 deg C.  Brush some egg wash over the surface.  Bake for 15 mins & the lower rack.  Then further reduce the temperature to 150 deg C & bake for 2 mins or till the bread turns golden.
9. Allow the bread to rest in the pan for 5 mins before unmolding by lifting the parchment paper.  Let the bread cool down on a wire rack before serving. 

Cinnamon-Honey Butter

 

Ingredients:

170g (3/4 cup) salted butter

75g (1/3 cup) powdered sugar

2 tbsp honey

1/2 tsp ground cinnamon

1/8 tsp vanilla extract

Direction/Instruction:

1. Using a stand/electric mixer, whip together all the above ingredients until fully combined.  Taste & adjust sweetness to taste.  Store in a container.

Caramel Crunch Cornflakes Brownie

Ingredients:

165g unsalted butter

165g semi-chocolate

330g caster sugar

3 large egg

120g All-purpose flour

45g cocoa powder

1/2 ts salt

Topping

600g caster sugar

400g double heavy cream

200g butter

250g cornflakes

1 tsp salt

1-1/2 tsp vanilla

Direction/Instruction:

1. Prepared Brownie: Preheat oven to 175 deg C.  Lightly greases a 10-inch baking pan with cooking oil spray.  Line with parchment paper or baking paper; set aside.
2. Place chopped chocolate in a medium heat-proof bowl.  Heat the butter in a small saucepan over medium heat until it begins to melt.  Pour melted butter over chocolate & keep stir until the chocolate melted; then set aside to let it cool.
3. In a stand mixer with the balloon whisk attachment, beat sugar & egg together on low-medium speed till double in volume & fluffy for about 10 mins.
4. Then add the butter-chocolate mixture slowly while the whisk still whisking & to combine the batter together.
5. Pour the batter into the prepared baking pan & smooth the top with a spatula.  Bake until lightly puffed on top; about 20 mins.
6. Remove the baking pan from the oven then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly.  Sprinkle with flaky sea salt.
7. Return the pan to the oven & bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through about 20 mins more.  The center of the brownies will seem under-baked but the brownies will continue to set as they cool.  Set the brownies on a cooling rack & cool completely in the pan.
8. Prepared caramel cornflake: Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.  Sugar will form clumps & eventually melt into a thick brown, amber-colored liquid as continue to stir.  Be careful not to burn.
9. Once sugar is completely melted, immediately add the butter.  Be careful in this step because the caramel will bubble rapidly when the butter is added.
10. Stir the butter into the caramel until it is completely melted for about 2 mins.  If the butter separating or the sugar clumped up, remove from heat & vigorously whisk to combine it again.  (If nervous for splatter, wear kitchen gloves.  Keep whisking until it comes back together, even it takes 3-4 mins.  It will eventually; just keep whisking.  Return to heat when it's combined again.).  
11. Very slowly drizzle in 1/2 cup of heavy cream while stirring.  Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added.  Allow the mixture to boil for 1 min or it reaches 118 deg. C
12. Remove from heat & stir in 1 tsp of salt.  Then add in cornflakes & coat evenly.
13. Assemble: Pour caramel cornflakes over the brownie.  Press & smooth the top.  Let it chill at least an hour before cutting into square bites. 

Instrant Rice Chakkuli

 

Ingredients:

2 cup rice flour

1 cup plain flour

1 tsp salt

1 tsp chili powder

1/2 tsp turmeric powder

1/4 tsp Hing (Asafoetida)

2 tbsp sesame seed

2 tbsp butter ~ room temperature

Water ~ for kneading

Oil ~ for frying

Direction/Instruction

1. In a large mixing bowl, add all the dry ingredients & mix well to combine.
2. Add butter, crumble & mix until the flour is well coated with the butter.
3. Add water slowly & start to knead the dough.  Knead to smooth & soft dough adding water as required.
4. Use star mold & fix to chakli maker.  Grease inside the mold with oil to prevent the dough from sticking to the mold.
5. Make a cylinder shape out of the dough & place inside the mold.  Tighten the lid & start to prepare chaklis on parchment paper by making a spiral shape.
6. Seal the ends to prevent from falling apart while deep frying.
7. Take one murukku at a time & slide into the hot oil (170 deg).  Flip & fry on medium flame till it turns crispy on both sides.
8. Drain on a paper towel to remove excess oil.  Let cool & store in an airtight container.

Shrimp Wanton Ramen

Ingredients:

500g fresh shrimp

1 packet of fresh/dried ramen

Soup

2 tbsp cooking oil

prawn shell

1 cup rice wine

5 cups chicken stock

2 cups soy milk or water

Wontons

2 cloves garlic ~ chopped

1oz ginger ~ chopped

2 spring onions ~ chopped

1 egg white

1 tsp soy sauce

1 tsp rice wine

1 tsp sesame oil

1-1/2 tsp cornstarch

1 tsp ground black pepper

Wonton wrappers

Ramen (per bowl)

1 clove garlic ~ grated

1 tbsp Tsuyu (Japanese soup base sauce)

1/2 bok choy

1 portion fresh/frozen ramen noodles

1/2 ramen egg (recipe)

chopped green onions

black & white sesame seeds

Chili oil ~ optional

Direction/Instruction:

1. Remove the heads & shells of the shrimp & place them in a medium-sized pot for soup.  Keep meat aside for wontons.  Add cooking oil to a pot, turn on the heat to medium-high & saute shrimp heads & shells.  During this time, squeeze the shrimp head with a wooden spoon to get a beautiful buttery flavor of orange "goo".
2. When the shrimps' heads & shells are orange & the bottom of the pan has lots of brown bits, about 4 mins, add rice wine.  Deglaze the bottom of the pot.  Pour chicken stock & soy milk.  Bring it to a boil then reduce heat to medium-low & simmer for 30 mins without a lid.  Stir occasionally.
3. For wontons, chop shrimp meat until it's a sticky & pasty texture.  Place shrimp in a mixing bowl then add all the wonton ingredients; mix well together.
4. Bring one wonton wrapper on your palm & wet edges with a little cold water.  Place about 1 tsp of filling in the middle & fold by bringing all edges together.  No special folding skills are required for this type of wonton; sure it's well-sealed.  Repeat with the rest of the ingredients.
5. When the soup is done simmering, remove shrimp heads & shells from the soup.  Keep it warm.
6. Bring another pot of water to a boil & add a generous amount of salt.  Blanch bok choy for 1 min & remove, drain & set aside.
7. Drop wontons (5-7 per serving) into now-empty salted boiling water.  30 seconds later, add fresh ramen noodles & cook by following the directions in the package.  If using dried ramen noodles, cook noodles ahead separately.
8. In a serving bowl, grate 1 clove of garlic & add 1 tbsp tsuyu.  Pour 1-1/2 to 2 cups of broth into a serving bowl.  Drain cooked ramen noodles & add into a bowl.  Stir noodles to coat evenly with broth & arrange them.  Top wontons, blanched bok choy, ramen egg, chopped green onions, sesame seeds & chili oil.

Note: Can substitute soy milk with water if prefer clear shrimp broth then creamy broth.

Ramen Egg / Japanese Soft Boiled Egg

Ingredients:

4 eggs

1/2 cup light soy sauce

1 cup water

2 tsp dark soy sauce

1 tbsp sugar

Direction/Instruction

1. Boil a pot of water on medium-high heat.  Once the water has been boiled, add the eggs & reduce the heat to medium-low.  Let it boil for 7 mins.
2. After 7 mins, scoop the cooked eggs & submerge into cold iced water.  To stop cooking.
3. In a large bowl, add all the above ingredients.  Stir to mix well.  Peel the egg shell carefully & put it into the soy mixture.  Take a small plate to cover the egg as fully immerse in the soy mixture.  Set in the fridge for about 2 hours or the best result let it set for overnight. 

Crispy Fish Fillet with Lemon Butter Sauce

Sauce:

60g unsalted butter

1 tbsp fresh lemon juice

Salt & finely ground pepper

Crispy Pan-Fried Fish:

2 white fish fillets (120-150g each)

Salt & pepper

2 tbsp white flour or cornflour

2 tbsp oil

Other:

Lemon wedges

Finely chopped parsley ~ optional

Direction/Instruction:

1. Place the butter in a light-colored saucepan or small skillet over medium heat.
2. Melt butter then leaves on the stove, whisking/stirring now & then.  When the butter turns golden brown & it smells nutty about 3 mins, remove from stove immediately & pour into a small bowl.
3. Add lemon juice & a pinch of salt & pepper.  Stir then taste when it has cooled slightly.  Adjust lemon/salt to taste.  Set aside; it will stay pourable for 20-30 mins.
4. Pat fish dry using paper towels.  Sprinkle with salt & pepper then flour.  Use fingers to spread flour.  Turn & repeat.  Shake excess flour off well, slapping between hands if necessary.
5. Heat oil in a non-stick skillet over high heat.  When the oil is shimmering & there are faint wisps of smoke, add fish.  Cook for 1-1/2 mins until golden & crispy on the edges then turn & cook the other side for 1-1/2 mins. (Cook longer if you have thicker fillets)
6. Remove immediately onto serving plates.  Drizzle each with about 1 tbsp of sauce (avoid dark specks settle at the bottom of the bowl), garnish with parsley & serve with lemon on the side. 

Cinnamon Cruller / Cinnamon Churro Donut

Ingredients:

75ml milk

75ml water

240g butter

1/2 tsp salt

2 tsp sugar

1 tsp cinnamon powder

280g AP Flour

5 large eggs

Cinnamon sugar

Direction/Instruction:

1. Bring the milk, water, butter, sugar & salt up to a full simmer over medium-high heat.  Reduce the heat to low & stir in the flour with a wooden spoon, stirring vigorously until the dough "cleans" the sides of the pot (no longer sticks).  Scrape the mixture into a large bowl & use electric beaters or a stand mixer fitted with the paddle attachment & beat on medium speed for 1-2 min to cool it a little.
2. Break the egg into a small dish & whisk them just to blend a little.  Add these to the flour mixture while still on medium speed & mix until blended.  Add the remaining one at a time & mixing well after each addition.
3. Fill a pot with oil so that it is about 2-inches deep.  Heat to 170 deg C.
4. Fill the choux paste in a piping bag fitted with a large star tip.  Pipe circles on a small piece of lightly greased parchment paper & gently slide them into the oil; remove the paper.
5.  Cook the crullers for about 5 mins; turning them halfway through cooking.  Lift the crullers out with a slotted spoon or straining spoon & place them on a paper towel-lined plate to cool.  Dust with cinnamon sugar & serve immediately.

Homemade Pizza Dough

Ingredients:

250ml water

1 tbsp Live oil

450g Bread flour

1-1/2 tsp salt

1 tsp sugar

1 tsp instant yeast

Directions/Instructions:

1. Remove the bread pan from the bread maker and fit the kneader.
2. Pour the water and olive oil into the bread pan.  Add the flour, salt, and sugar.
3. Make a well in the center of the flour, but not down as far as the liquid, and add the instant yeast.
4. Insert the lock the bread pan into the bread maker.  Select programmer "Pizza Dough" from the menu.  Press start.  Lightly oil a pizza pan or baking sheet
5. At the end of the cycle, turn the dough out onto a lightly floured surface.  Gently knock back the dough.  Roll out into a 30cm round and place it in the prepared pan or on the baking sheet.
6. Preheat the oven to 220 deg C and bake for 18-20 mins or until golden and serve immediately.

Pretzel Stuffed Crust Pizza

Ingredients

1-1/3 cups warm water
1 tbsp. active dry yeast
2 tbsp. honey
3-1/2 cup All-Purpose Flour
1 tsp fine salt
1/3 cup baking soda
1 tbsp. melted butter
Coarse Sea Salt
1 cup pizza sauce
1 cup shredded Mozzarella cheese
Pepperoni slices or other desired toppings
String Cheese

Method

1. Combine warm water, honey and yeast in the bowl of a stand mixer & mix with the dough hook until combined.  Allow resting for 5 mins.
2. Add flour & salt to yeast mixture.  Mix on low speed until combined.  Increase the speed to medium & continue to mix or 7 mins until the dough is smooth & tacky but not too sticky.
3. Remove the dough & put it on the oiled bowl; cover with a plastic wrap & place in a warm spot until the dough doubles in size ~ about 1 hour or more.
4. Fill a stockpot (largest pot at least 10" wide) with about 2-3" of water.  Bring to a boil.  Add baking soda (careful it will bubble & rise) & reduce water to a simmer.
5. Gently drop one dough disc into the simmering water.  Allow boiling for 30-40 seconds.  Use slotted spoons to carefully lift the dough from the pot & transfer to a paper-towel-lined cooling rack.  Repeat with remaining dough discs.
6. Transfer dough discs to a greased baking pizza pan.  Lift the edge of the dough up to create a lip around the edges.  Arrange string cheese around the edges of the crust, leaving a 3/4" space.  Fold the edges of the dough over the string cheese, pinched down to seal.  Brush with melted butter around the edges & sprinkle with coarse sea salt.  Then top with pizza sauce, mozzarella cheese & pepperoni.
7. Bake at 475F (246 deg.C) preheated over for 14-16 mins or until the crust is lightly browned & the cheese is melting.  Serve immediately.

Gougeres aka French Cheese Puff

Ingredients:

185ml water

70g butter

1/2 tsp salt

1/8 tsp freshly ground black pepper

140g plain flour

4 eggs

3/4 cup grated mozzarella cheese

1/4 tsp parsley ~ minced

1/2 cup grated parmesan cheese

Instruction

1. Preheat the oven to 200 deg C.  Line a baking sheet with parchment paper.
2. In a medium saucepan, bring the water, butter, salt & ground black pepper to a boil.  Add the flour & stir until it forms a dough.  Cook another 2 mins to dry out the dough.
3. Transfer the dough to a bowl & let it cool slightly.  Slowly add the eggs, one at a time & stir until well combined.
4. Add the mozzarella cheese & minced parsley, mix well.  Using 2 tablespoons to round each ball of dough & drop it onto the prepared parchment paper.  Set them 1.5"-2" apart.  Sprinkle some grated parmesan cheese on top.
5. Bake for 22 mins until golden brown.  Serve warm.

Durian Snowskin Mooncake

Snowskin

75g Kao Fen Flour

100g caster sugar

60g milk

60g warm water

20g Olive oil

Durian Filling:

200-300g durian puree

50g caster sugar

15g custard powder

15g Hoon Kueh powder

100g milk

20g butter

Direction/Instruction:

1. Mix all the above ingredients together & knead to form a smooth dough.  Cover & set aside to rest for about 10 mins.  Then divide the dough into 8 portions.
2. In the food processor, mix in the durian filling except for butter & blend to form a smooth puree.
3. Pour the durian puree & butter into a saucepan.  Stir the mixture on low-medium heat until the mixture has thickened.
4. Remove from the heat, let it cool completely before chill.   Then shape the chill durian paste into a ball (35g each)

Hotdog Croquttes

Ingredients:

5-6 hotdog ~ cut into 4-5 small pcs
700g potatoes ~ peeled
1 tbsp salt
Water
135g parmesan cheese
1 tbsp flour
1 tsp oregano

1 tsp salt

1 tsp black pepper
Oil for frying

Directions:

1. A large pot adds potatoes, salt & water until potatoes are just covered.  Then bring to boil & cook until potatoes are fork-tender.
2. Remove potatoes to a colander & run under cold water to cool.  Pour out onto a dish towel & dry potatoes thoroughly.
3. Use a cheese grater, shred the potatoes into a large bowl.  Add parmesan, flour & oregano & mix together.
4. Form the mixture around hotdog pcs to form tots.  Freeze formed tots for 30 mins before frying.
5. In a large saucepan, heat oil to 170 deg. C, fry the tots in batches until golden browned on all sides.  Remove to a paper towel & sprinkle with additional salt.

Homemade Salted Caramel

 

Ingredients:

200g granulated sugar

90g salted butter ~ room temp, cut 6 pcs

120ml heavy cream

1 tsp salt

Direction/Instruction

1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.  Sugar will form clumps & eventually melt into a thick brown, amber-colored liquid as continue to stir.  Be careful not to burn.
2. Once sugar is completely melted, immediately add the butter.  Be careful in this step because the caramel will bubble rapidly when the butter is added.
3. Stir the butter into the caramel until it is completely melted for about 2 mins.  If the butter separating or the sugar clumped up, remove from heat & vigorously whisk to combine it again.  (If nervous for splatter, wear kitchen gloves.  Keep whisking until it comes back together, even it takes 3-4 mins.  It will eventually; just keep whisking.  Return to heat when it's combined again.)
4. Very slowly drizzle in 1/2 cup of heavy cream while stirring.  Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added.  Allow the mixture to boil for 1 min.  It will rise in the pan as it boils.
5. Remove from heat & stir in 1 tsp of salt.  Allow to slightly cool down before using it.  Caramel thickens as it cools.
6. Cover tightly & store for up to 1 month in the refrigerator.  Caramel solidifies in the refrigerator.  Reheat in the microwave or on the stove to desired consistency.

Caramel Apple Pie Egg Rolls

 

Ingredients:

4-6 green apples ~ peeled, cored & chopped

1/4 cup granulated sugar

1/4 cup lightly packed brown sugar

Juice of 1/2 lemon

2 tsp ground cinnamon

1/4 tsp salt

Egg roll wrappers

Vegetable oil ~ frying

1/3 cup cinnamon sugar

1/2 cup caramel + more for dipping

Direction/Instruction

1. In a large skillet over medium heat, melt butter.  Stir in apples, sugars, lemon juice, cinnamon & salt.  Cook & stir often until apples have softened & mixture is jammy about 10 mins.  Let cool slightly about 10-15 mins.
2. Place an egg roll wrapper on a clean surface in a diamond shape & spread a layer of caramel in the center then spoon approximately 2 tablespoon apple mixture into a line on top of the caramel.  Fold up bottom half & tightly fold in sides.  Gently roll, then seal fold with a couple drops of water.
3. In a large skillet over medium heat, heat about 1" of oil until a drop of water bubbles when added to the oil.  Add egg rolls & fry until golden (1 min per side).  Transfer to a paper towel-lined plate & sprinkle immediately with cinnamon sugar.
4. Serve hot with caramel sauce for dipping.