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[recipei]

Double Chocolate Red Velvet Cake

By Hans B.

-- Dry Ingredients --

400g cake flour

10g cocoa powder

1 tsp baking soda

0.5 tsp baking powder

0.5 tsp salt

2 cups chocolate chips

-- Wet Ingredients --

115g butter, room temp

330g white sugar

3 eggs (do not pre-combine)

250g vegetable oil

1 tsp white vinegar

2 tsp vanilla extract

1 cup buttermilk

Red food coloring to preference

-- Frosting --

400g cream cheese, room temp

115g butter, room temp

1.5 tsp vanilla extract

450g powdered sugar

0.25 tsp salt

65g cocoa powder

-- Cake Procedure --

1. Preheat oven to 350F with convection on.

2. Spray two 8-inch cake pans with non-stick spray and dust lightly with a little cocoa powder.

3. Combine dry ingredients into a bowl and whisk until well-combined.

4. Whip softened butter and granulated sugar in a mixer with the whisk attachment until the color lightens and it is soft and fluffy.

5. Add eggs, one at a time, and continue mixing. At first it may look "curdled", but it will come back together. Repeat until all the eggs have been added.

6. Add vegetable oil, vinegar, vanilla, buttermilk, and red food coloring. Mix until well-combined and uniform in color. The oil may separate, which is fine; it will re-incorporate once the dry ingredients are added.

7. Remove whisk attachment, tap off excess batter, and set aside. We will re-use it to make the frosting in a moment.

8. Incorporate dry ingredients into the batter by hand using a spoon or spatula until no visible dry patches remain. Do not overmix, which will develop gluten -- some small lumps are okay.

9. Divide the batter equally by weight between the prepared cake pans; use two scales if possible. More evenly divided batter will bake more evenly and simplify assembly later.

10. Bake on the same rack for 25 minutes.

11. Rest cakes for 10 minutes in the pans, then remove onto a cooling rack and allow to cool *completely* -- any heat will cause disaster for the frosting.

-- Frosting Procedure --

1. Using the whisk attachment, beat the cream cheese, butter, and vanilla for several minutes until it is fluffy and lightened in color.

2. Combine powdered sugar and cocoa powder and whisk until well-incorporated.

3. Add the dry mix to the wet, and continue whisking slowly until well-combined.

-- Assembly --

1. Carefully cut the dome off of one of the cakes using a serrated knife; this flattened cake will form the bottom layer. The off-cut dome may be eaten as a tax to the baker.

2. Spread 1.5 cups of frosting on top of the bottom cake, which will form the middle layer.

3. Top with the other cake, domed side up. Spread remaining frosting over the top and down the sides.

4. Decorate cake as desired.

[recipei]

Butter cookies

Butter 150g (room temp)

Powder sugar 70g

Egg 1

Cake flour 200g

1. Mix the butter with powder sugar

2. Add egg

3. Add cake flour (sifted)

4. Put in squeeze bag for shape

5. Bake at 400F for 13 min

[recipei]

For a whole toast recipe:

Bread flour 500g

Water 100g

Milk 100g

Yogurt 90g

Yeast 10g

Egg 1

Salt 8g

Honey 20g

Butter 60g

Sugar 50g

Put everything into bread machine and use dough function, then roll into 6 bundles and place into toast pan and rise for 20 min or till 70% full.

Bake at 400F for 25-30 mins till the temp reaches 200F.

[recipei]

Breakfast store pork chop

Original recipe from here (in Chinese):

https://coookies.pixnet.net/blog/post/34860664

Adjusted version:

garlic 6-7 petals

soy sauce 40g

black vinegar 20g

sugar 20g

black pepper 2g

5 spice powder 2g

oil 20g

Marinate overnight, enough for 1.5 lb of pork meat that’s  sliced to 0.5cm thick.

Pan fried till at least 145F for food safety. Leave in pan to brown a little if preferred.