Archive for the ‘35100 Egg White Recipe’ Category

03/17/2011 Toasted Pork

Thursday, March 17th, 2011

Ingredients:

Procedures:

  1.  Place Pork slice(s) on metal rack with a shallow pan underneath.  Bake at 350F in a toaster oven (Oven Mode) for 30 min.
  2. Change  to Broil Setting (only top heat) and bake for 5 min until the top browns.
  3. Serve with Lime Vinegar and Lettuce.

02/24/2011 Spinach and Egg White Soup

Thursday, February 24th, 2011

Ingredients: 2 servings

  • 1 C (240 cc) water
  • 2 tsp Gara Soup Powder
  • soy sauce
  • spinach, MWP, cut
  • ——————
  • vegetable oil
  • Egg Whites

Procedures:

  1. MW water in 2Cup Pyrex Measuring cup until very hot.
  2. Add Gara Soup and mix.
  3. Add some soy sauce to taste.
  4. Add spinach.
  5. Heat skillet and stir fry egg whites with vegetable oil.  Drop stir-fried (scrambled) egg white in the soup, and stir.

01/24/2011 Nozawana and Egg White Fried Rice

Monday, January 24th, 2011

Ingredients:

  • Vegetable Oil
  • Egg Whites
  • Nozawana Green (Fresh Ones, chopped )
  • Sesame seeds, roasted, ground
  • Cooked Rice
  • Seasoning for Beef Flavor Ramen Noodles
  • salt
  • pepper
  • MSG (optional)
  • Mitsuba(optional garnish)

Procedures:

  1. Heat oil in a skillet, stir-fry egg whites, transfer it to the plate.
  2. Heat oil in a skillet, stir-fry Nozawana Green, transfer it to the plate.
  3. Heat oil in a skillet, stir-fry rice,  sprinkle sesame, add Nozawana, and egg, stir.
  4. Season with Seasoning for Beel Flavor Ramen, salt, peppre, and MSG.
  5. You may garnish with Mitsuba, or any herb you like.

Comments:

Inspired by: 野沢菜と卵のチャーハン、山本麗子、NHK きょうの料理、http://kyounoryouri.jp

The original used Pickled Nozawana, whole eggs, chicken bouillon powder, and used no MSG.  I replaced them with, fresh Nozawana, egg whites, Beef Flavor Ramen Seasoning Powder, and MSG.  I ignored the original procedures.

11/12/2010 Gatau Chocolat

Sunday, December 12th, 2010

Ingredients: 5″ cake ring

  • 48.5 g Semi-sweet Chocolate Morsels
  • 28.3 g unsalted butter, room temperature
  • 28.3 cc heavy cream, place it in Pyrex bowl
  • ========
  • 48.5 g Egg whites, place it in 2 Cup Pyrex Measuring Cup
  • 60.7 g sugar
  • ———————
  • 16.2 g egg yolk, room temperature
  • 28.3 g cocoa powder, sifted
  • some powdered sugar
  • (optional) whipped cream (whipped w/o sugar)

Procedures:

  1. Place a 5″ cake ring on a sheet of aluminum foil and fold it up to close the bottom.  Line the inside of the cake ring with parchment paper (45 cm x 7 cm).
  2. In a Pyrex bowl place the butter and  chocolate and MW a little – just until the chocolate starts to get soft.  In another container, MW heavy cream to near boiling.  Pour the cream into the chocolate/butter and whisk gently until the butter/chocolate is melted. (MW chocolate morsels is necessary since morsels are harder to melt than regular chocolate due to the smaller amount of cocoa butter in them.)
  3. Whisk the egg whites in a 2 Cup Pyrex measuring cup, until fluid with no lumps.  Whip with a hand mixer on high speed until frothy and white.  Add 1/3 of sugar and whip again.  When peak start to form, add 1/2 of the remaining sugar and whip.  When peaks start to form again, add the remaining sugar and whip until stiff peaks forms.  Whisk slowly until the foam size becomes consistent.
  4. Add the egg yolk in chocolate base (#2) and whisk well.
  5. Preheat the oven to 170 C (340F).
  6. Use a spatula to fold in 1/2 of the meringue (#3) into the chocolate base.
  7. Add 1/2 of the cocoa powder and fold.
  8. Add the remaining Meringue and fold.  Add the remaining cocoa and fold.
  9. Pour the dough into the cake ring.  Use a spoon to flatten the surface.
  10. Bake at 170C for 28 min. Turn off the heat and bake for 4 more minutes with residual heat.
  11. Cool at room temperature completely.
  12. Remove the ring and paper and sprinkle with powdered sugar.
  13. You may add whipped cream topping (whipped without adding any sugar)  immediately before serving.

Comments:

Based on: ガトー ショコラ、 Book 5, Bibliography

The original recipe’s Sweet Chocolate was replaced with Semi-Sweet Chocolate Chips.

I whipped approximately 1.5 egg white in a 400 cc narrow and tall Pyrex cup, which was filled with meringue and almost overflowed.  Thus next time, it is better to use a 2 Cup Pyrex measuring cup to whip 1.5 or more egg whites.

The key to success is not to over-mix the meringue and chocolate, since cocoa/chocolate kills meringue very quickly.

It is rather unbelievable that this formula does not use or need any flour.

11/10/2010 Duchesse

Tuesday, December 7th, 2010

Ingredients: 35 pieces

  • 40.8 g almond powder
  • 8.2 g cake flour
  • —————–
  • 32.7 g egg white
  • 40.8 g sugar
  • ————–
  • 24.5 g unsalted butter
  • ——————–
  • 81.6 g or more, Coffee Flavored Butter Cream (Leftover from Coffee Flavored Macaroon)

Procedures:

  1. Mix almond powder and cake flour and whisk.
  2. Whisk the egg whites until frothy.  Add the sugar and whisk.  Add the almond powder+flour and whisk.
  3. MW butter until melted and add it to the egg white mixture gradually, while whisking, until the dough gets thick.
  4. Preheat the oven to 200 C (395F).
  5. Pipe out the dough with a 6 mm diameter round tip onto a Silpat lined half-sheet pan into 2 cm diameter disks. (70 disks)
  6. Bake at 200 C for 8 min and turn off the heat.  Bake 1 more minute with residual heat.  (I baked with residual heat for 2 min, which overcooked some cookies.)
  7. Cool on the Silpat at room temperature, completely.
  8. Sandwich the butter cream with two cookie pieces.

Comments:

Adapted from: デュシェス、Book 5 、BIBLIOGRAPHY

The original formula was divided by 1.225.

The original recipe used Praline Flavored Butter Cream (Mixture of 40.8 g Praline Paste + 40.8 g Unsalted Butter).

11/9/2010 Coffee Flavored Macaroon (To be improved)

Tuesday, December 7th, 2010

Ingredients: 14 pieces

  • 25 g almond powder
  • 25 g powdered sugar
  • 1/2 tsp instant coffee powder + 1/2 tsp water (mix together)
  • ——————————
  • 10.5 – 12.5 g egg whites (I used 10 g)
  • Italian Meringue
    • 17.5 g egg whites
    • 50 g sugar
    • 12.5 cc water
  • very little instant coffee powder (Smash with a spoon to make the powder fine.)
  • ————————————-
  • 65 g Butter Cream (I used about 100 g)
  • 1/2 tsp instant coffee powder + 1/2 tsp water (mix together)

Procedures:

  1. Prepare a 9 mm dia. round tip & decoration bag.  Set aside. (I skipped this step.)
  2. Place almond powder, powdered sugar, and coffee+water in a small bowl and mix well with a spatula. (Not a good idea to use a mini chopper or FP since the oil from the almond powder will come out, which disturbs the meringue’s foam.)
  3. Add some egg whites until the dough comes together. (Do not add too much egg whites.)  (I used 10 g this time)
  4. (Make Italian Meringue)
    1. In a narrow and tall Pyrex measuring cup, whip the egg whites with a hand mixer on low until the color changes from clear to white.
    2. In another Pyres bowl, mix sugar and water very well.
    3. MW(1.6 kw)  sugar water for 38 sec and MW with Defrost Mode for 30 sec + 30 sec,  until 117C is attained. (This time I stopped at 105C.)
    4. In the mean time, keep whipping the egg whites until stiff peaks form.
    5. Pour hot syrup in thin strips,  little by little, and whip with a hand mixer on low.
    6. When all syrup is added, increase the speed to the highest setting, and whip until it cools down and the stiff foam forms again.
  5. Fold the meringue into the dough little by little and mix with a spatula until ribbon stage.
  6. Place in the decoration bag and pipe into 3.5 – 4 cm diameter circles onto a Silpat (lined in the half-sheet-pan).  (Make 28 circles) ( I used a 2.5 cm dia. melon scooper, instead.)
  7. Dry them at room temperature for 30 min with a small fan blowing, until it does not stick to the finger when gently pressed.  Preheat the oven to 170C (340F). (The dough did not dry out enough.)
  8. Dip the tips of two bamboo skewers in Coffee Powder and shake over each Meringue to lightly top with the powder.
  9. Bake at 170C(340F) for 10 – 15 min.
  10. Remove from the oven and cool at room temperature (on Silpat.)
  11. In the mean time, whisk the butter cream and coffee-water with a handmixer (Max Speed) to make coffee flavored buttercream.
  12. When the meringue is completely cooled, remove them from the Silpat.
  13. Sandwich the buttercream with two pieces of Meringue.

Comments:

Based on マカロン、コーヒー風味、Book 5 in Bibliography.

The half of the original formula was used.

Since the ingredients for Meringue are very little, it is difficult to control the temperauture.  The thermometer is too slow to show the right temperature.  Also the syrup cools quite quickly.  The Italian Meringue was stiffer than the previous two attempts.  But the syrup should have been heated slightly longer.  The final texture of the dough was decent; but it did not dry easily; thus I could not get the proper shiny surface on the macaroons and the separation of the base (‘pied‘).  I must practice more.

11/06/2010 Maccha Macaroon (Improvement Needed)

Tuesday, December 7th, 2010

Ingredients: 14 pieces

  • 25 g almond powder
  • 25 g powdered sugar
  • 1/4 tsp Maccha (Powdered Green Tea)
  • ——————————
  • 10.5 – 12.5 g egg whites (I used 10.5 g; but next time 5 g would be enough)
  • Italian Meringue
    • 17.5 g egg whites
    • 50 g sugar
    • 12.5 cc water
  • very little Maccha (for topping before baking) (omitted, this time)
  • ————————————-
  • 65 g Butter Cream (65 g is too little: I used 130 g this time)
  • 1/2 TBSP Maccha (Only 1/4 TBSP was used and still too bitter: next time 1/2 tsp is enough)

Procedures:

  1. Prepare a 9 mm dia. round tip & decoration bag.  Set aside. (I skipped this step.)
  2. Place almond powder, powdered sugar, and Maccha in a mini food chopper, and mix.
  3. Add some of the egg whites until the dough comes together. (Do not add too much egg white.)  (I used 10.5 g this time, and it was way too much.)
  4. (Make Italian Meringue)
    1. In a narrow and tall Pyrex measuring cup, whip the egg whites with a hand mixer on low until the color changes from clear to white.
    2. In another Pyres bowl, mix sugar and water very well.
    3. MW(1.6 kw)  sugar water for 15 sec, stir, MW 38 sec until 117C is attained.
    4. In the mean time, keep whipping the egg whites until soft peaks starts to form.
    5. Pour hot syrup in thin strips little by little, and whip with a hand mixer on low speed to start with, and then increase the speed gradually.  (When the syrup is 117C, egg white should starts to form soft peaks.)
    6. When all syrup is added, increase the speed to the highest setting, and whip until it cools down and the stiff foam forms.  Then decrease the speed to low to make the foam size consistent.
  5. Fold the meringue into the dough little by little, and mix with a spatula, until ribbon stage.
  6. Place into the decoration bag and pipe into 3.5 – 4 cm diameter circles onto a Silpat (lined in the half-sheet-pan).  (Make 28 circles) ( I used a spoon.)
  7. Dry them at room temperature for 10 min, until it does not stick to the finger when gently pressed.  Preheat the oven to 170C (340F).
  8. Dip the tip of a bamboo skewer in Maccha Powder and shake over each Meringue to lightly top with Maccha powder.  (Do not put too much Maccha powder.) (I skipped this step.)
  9. Bake at 170C(340F) for 10 – 15 min.
  10. Remove from the oven and cool at room temperature (on the Silpat.)
  11. In the mean time, whisk the butter cream and Maccha to make Maccha buttercream.
  12. When the meringue is completely cooled, remove them from the Silpat.
  13. Sandwich buttercream with two pieces of Meringue.

Comments:

Based on マカロン、抹茶風味、Book 5 in Bibliography.

Half of the original formula was used.

This was a failure similar to the previous plain macaroon.  The Italian Meringue was too soft.  I think that the syrup temperature was not high enough.  Also, the amount of the 4th ingredient, egg white, 10.5 g – 12.5 g is too much: it should be halved.

The result was runny soft Meringue with 凸 shape, inside hollow.  It tastes OK; but the appearance is wrong.

I skipped outer sprinkle with Maccha Tea since it was not worth it.

The Maccha Tea amount for the butter cream is way too much and too bitter.

10/29/2010 Macaron (Macaroon) (Improvment Needed)

Tuesday, December 7th, 2010

Ingredients: 14 pieces

  • 25 g almond powder
  • 25 g powdered sugar
  • 1/4 tsp vanilla extract
  • ——————————
  • 10.5 – 12.5 g egg whites (Actually only 5.4 g used)
  • Italian Meringue
    • 17.5 g egg whites
    • 50 g sugar
    • 12.5 cc water
  • 65 g Butter Cream

Procedures:

  1. Prepare a 9 mm dia. round tip & decoration bag.  Set aside.
  2. Place almond powder, powdered sugar, and vanilla in a mini food chopper, and mix.
  3. Add some of the egg whites until the dough comes together. (Do not add too much egg whites.)
  4. (Make Italian Meringue)
    1. In a narrow and tall Pyrex measuring cup, whip the egg white with a hand mixer on low speed until the color changes from clear to white.
    2. In another Pyrex bowl, mix sugar and water very well.
    3. MW(1.6 kw)  sugar water for 15 sec, stir, MW 38 sec until 117C is attained.
    4. In the mean time, keep whipping the egg white until soft peak starts to form.
    5. Pour hot syrup in thin strips little by little, and whip with a hand mixer on a low speed to start with, and then increase the speed gradually.  (When the syrup is 117C, egg whites should starts to form soft peak.)
    6. When all syrup is added, increase the speed to the highest, and whip until it cools down and stiff foam forms.  Then decrease the speed to low to make the foam size consistent.
  5. Fold Meringue into the dough little by little, and mix with a spatula, until ribbon stage.
  6. Place in the decoration bag and pipe into 3.5 – 4 cm diameter circles onto a Silpat (lined in a half-sheet-pan).  (Make 28 circles)
  7. Dry at room temperature for 10 min, until it does not stick to the finger when gently pressed.  Preheat the oven at 170C (340F).
  8. Bake at 170C(340F) for 10 – 15 min.
  9. Remove from the oven and cool at room temperature (on Silpat.)
  10. When completely cooled, remove them from the Silpat.
  11. Sandwich the buttercream with two pieces of Meringue.

Comments:

Based on マカロン、バニラ風味、Book 5 in Bibliography.

Half of the original formula was used.

I used some leftover frozen buttercream instead of using the book’s buttercream recipe.  Manual mixing of almond powder and powdered sugar with a whisk was replaced with mini-chopper blending.  I used only half of the egg whites that the original formula required.

The making of Italian Meringue failed since I added hot syrup before the soft peak started to form.  Thus the meringue failed to develop foam enough to form the peak.  It stayed runny no matter how hard I whipped with a handmixer.  The original instructions simply said that the syrup should be added when the egg white liquid turns white; however, it is still too early when the size of the foam is tiny and silky with some thickness.  The timing of adding syrup should be about when 80% of the whipping is done.  Due to the runny Italian Meringue, the Meringue could not be efficiently piped; so a spoon was used to form the circle.  The dough spread a little due to lack of thickness.  The resulting Meringue was fragile and thin with concave shapes.

Defrosting butter cream was not perfect: slight separation of liquid from butter was detected.

11/06/2010 Roche Coco (Improvment Needed)

Tuesday, December 7th, 2010

Ingredients: 1 TBSP cookie scoop x 10 pieces

(NOTE) This recipe is obviously erroneous.  The amount of egg white is too much or the amount of Coconut Flakes is too little.

  • 40 g egg white
  • 55 g sugar
  • 5 g cake flour
  • 60 g Dried Coconut Flakes, finely ground with a Food Processor
  • 10 g unsalted butter, melted (Keep it warm)

Procedures:

  1. In a Pyrex bowl, whisk egg white and sugar, and MW (1.6kw) Defrost Mode for 23 sec until it gets to 40C and the sugar dissolves.
  2. Add coconut and cake flour, mix, add melted butter and mix.
  3. Cover with plastic wrap, refrigerate for 20 min (actually 2 hrs did not firm the dough) until it is tough enough to handle.
  4. Preheat the oven to 170C(340F).
  5. Drop the dough (10 g each) on a Silpat lined half sheet pan.  (I dropped with 1 TBSP cookie scooper)
  6. With wet fingers, shape each into Pyramid. (The dough was too soft to justify this step, so I skipped this step.)
  7. Bake at 170C (340F) for 20 min.  (It was slightly overbaked: maybe 17 min was enough.)

Procedures:

Based On: ロッシュ・ココ、BOOK5、BIBLIOGRAPHY

The dough was too soft and 2 hours of freezing did not make it firm enough to shape into a Pyramid.  Either the formula was wrong, or the Coconut Flakes were ground too fine.  But the other recipes for Coconut Macaroons, usually call for more solid ingredients than liquid ingredients.  I believe that Coconut Flakes should be 120 g instead of 60 g.  Or Egg white should be reduced to 20 g.  I wrote to the publisher of the book; the answer to the questionf through the publisher from the professors of Tsuji Culinary Institute was that the final result would be influenced by the quality and freshness of the eggs greatly, and that if the dough is too soft, one may add 20% more Coconut.  I used the frozen egg white, and eggs sold at the supermarket in the USA tend to be old, while eggs in Japan are always very fresh.  That probably explains this failure, at least partially.

While baking, the dough spread and became flat.  They taste good; but only remotely resemble Roche Coco.

10/14/2010 Melon in Cup Cake

Sunday, October 24th, 2010

Ingredients: 5 of 75 cc Wilton Silicon Cups, filling to 45 cc lines

  • 20 g cake flour
  • 20 g almond powder
  • 1/4 tsp baking powder
  • ——————
  • 25 g semi-sweet chocolate chips (Nestle)
  • ——————-
  • 50 g unsalted butter
  • ————————-
  • 30 g egg white
  • 45 g sugar
  • pinch salt
  • 10 g honey
  • ————————-
  • 5 balls melon flesh (scooped with a melon baller) (see the Comment)
  • some granulated sugar

Procedures:

  1. Whisk cake flour, almond powder, and baking powder in a medium bowl.
  2. MW(1.6 kw)  chocolate chips in a small Pyrex bowl, in defrost mode for 3 min, until chocolate melts.
  3. MW(1.6 kw) butter in another small Pyrex bowl, in defrost mode for 20 sec, until butter melts.
  4. In a large Pyrex bowl, whisk egg white, sugar, salt, and honey.  MW(1.6 kw) in defrost mode for 20 sec, until sugar and honey melt.
  5. Add flour mix (#1) to the egg sugar mix above, and whisk.
  6. Add melted butter and chocolate, and whisk.
  7. Pour the dough into each cup up to slightly less than the fill line (about 60% of the total capacity).
  8. Preheat the oven to 340F (170C).
  9. Drain fruit and dip in the granulated sugar to coat each piece completely with sugar, and place in the center of the cup cake.
  10. Bake for 20 min at 340F and turn off the heat, then cook 5 more minutes with the residual heat.
  11. Remove from the oven, cool at room temperature.

Comments:

Based on: フルーツ in カップケーキ、Book5, Bibliography.

The original recipe used strawberries and oranges.  Actually, melon was not a good match for this cake since melon changes the flavor after heating.  It is better to use a sour fruit such as berries or citrus, I realized.

I reduced the sugar to 90% since chocolate chips are sweeter than the real milk chocolate called for by the original recipe.  It was still too sweet even after reduction of sugar since the choice of fruit was non-sour melon.

Original recipe was halved.

I made the same cake with orange and blackberries last time, without reducing sugar, using aluminium foil cups.  It made 3 Aluminium Foil cup cakes (100 cc each) , and was very good.  The Wilton’s Silicon Cups, as well as Wilton’s Silicon Mat, create some foul odor when heated; consequently, the taste of the cake is negatively affected.  I am going to return the Wilton’s Silicon Cups due to this reason.