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ez.test.kitchen

@ez.test.kitchen

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🇦🇺 sydney
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• Apple cider doughnuts • 🇺🇸 Apple butter, apple compote, ginger crème pâtissière, honey candied apples

I’m not a fan of cake doughnuts (or any doughnuts other than filled lmao) so I reeeeally stretched this month’s @bucketlistbakeclub prompt and made a version that’s filled with apples instead of having apples in the dough.

I honestly didn’t love it haha I tested yet another flour for doughnuts (@wholegrain_milling bread flour) and the texture came out tougher and less fluffy than my current favourite Caputo Manitoba. The apple butter came out waaay too sweet because I followed an online recipe and forgot to cut sugar 🤦🏻‍♀️ (it can probably do with 0 added sugar tbh). And this dough was kinda brittle too so I couldn’t fill it with as much crème pat as would be ideal without it splitting 🫠

I’ve tried this flour for a bunch of things now (boule, hand-pulled noodles, udon noodles, milk bread) and honestly did not love it in anything except for the boule. God help me cos I’ve still got like 3 kg of it to get through ahahaaaaa 🫠 taken in Sydney, Australia by @ez.test.kitchen

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2 years ago

• Brooklyn blackout cake • 🇺🇸 Dense chocolate sponge, hazelnut croustillant, dark chocolate crème diplomate, dark and white chocolate ganache, hazelnut brittle.

👉🏼RECIPE will be in the next post!

The Brooklyn blackout cake is an American chocolate cake that’s named after the military controlled blackout drills in Brooklyn during WWII. What sets it apart from other chocolate cakes is the chocolate pudding filling and cake crumbs coating.

I’ve never done a chocolate cake before so this month’s @bucketlistbakeclub was the perfect excuse to do one, and I’m properly hooked now!! The sponge was dense and chocolatey and definitely holds its own (I had to stop myself from eating all the trimmings). As a twist to the traditional brooklyn blackout cake, I lightened the crème pat (pudding) with some whipped cream, and added a hazelnut croustillant layer (praliné, feuilletine, white chocolate) for textural contrast. The croustillant was my absolute favourite and I loved the crunch it added.

Also here’re all the components I made for the cake cos I was kinda mindblown how many there ended up being:
- chocolate sponge
- hazelnut brittle
- hazelnut praliné (for croustillant)
- pailetté feuilletine (for croustillant)
- dark chocolate crème patissiere (for crème diplomate)
- whipped cream (for crème diplomate)
- dark chocolate ganache
- white chocolate vanilla ganache
- toasted crumbs taken in Sydney, Australia by @ez.test.kitchen

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2 years ago

• 小笼包 Xiaolongbao • 🇨🇳 Making any sort of dumplings so far have been a test of both skills and formulation, and xlbs are probably the most technically challenging dumplings I’ve made so far.

Making the pleats was the most difficult part, after having to roll out paper-thin wrappers. After many ugly dumplings I was eventually able to get these semi-presentable ones in the photos. They’ve got a really good wrapper texture at the bottom, but the parts (where the pleats are) were still too thick, and my wrappers still weren’t thin enough at the edges.

The soup in these soup dumplings comes from a meat stock jelly, also called an aspic. I followed @chefsteps’ recipe this time since it had a convenient cheat for the aspic - instead of boiling pork bones and skin to extract gelatine, I used a pre-made pork stock and added gelatine to it so I can just focus on learning how to wrap these for this trial.

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#cookingathome #homecookedfood #foodphotographyandstyling #foodphotooftheday #foodstagrams #chinesefood #xiaolongbao #homemadedimsum #sydneyfoodblogger #sydneyfoodlover #sydneyfoods by @ez.test.kitchen

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3 years ago

RECIPE 👉🏼 • Eton mess • balsamic macerated strawberries, coconut whipped cream, coconut meringue

So I set out to make a pavlova, but my piped meringue stuck to the mould and ended up in little pieces...so Eton mess it is! Man this is so insanely good, I’m so crazy for the strawberries coconut combination.

To make the coconut whipped cream, add ~4g of coconut cream powder to the whipped cream recipe before whipping 🥥. taken in Sydney, Australia by @ez.test.kitchen

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13 days ago

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2 months ago

• Mango coconut pudding •

Another dish from summertime, uploaded very belatedly. These are typically served with just a sweetened cream, but I like to add coconut milk to mine (and sago if I can be bothered to cook it!). taken in Sydney, Australia by @ez.test.kitchen

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2 months ago

• Jap chae 잡채 • 🇰🇷

A refreshing cold noodle dish that’s one of my favs in my rotation to make in the summer. No it’s not summer anymore. Yes I’m only now going through my summer photos backlog.

As noodles don’t keep well in the fridge (due to starch retrogradation), when I mealprep noodles I typically prep the toppings separately, cook the noodles fresh everyday, and mix right before eating. taken in Sydney, Australia by @ez.test.kitchen

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3 months ago

We have finally reached hotpot weather ❄️🥳

One would think hotpot is easy because you don’t need to cook anything, except I decided to make the broth base and all the sauces, plus the stuffed gluten balls😅😮‍💨 It was so worth it though, the collagen-enriched soup base was super silky and tasty. The sauces turned out great too but I almost forgot about them because the soup alone was already amazing.

Sarah’s amazing apple crumble and homemade vanilla ice cream on the 5th slide.

Super grateful as always to have adventurous food friends to share these experiences with 💛 by @ez.test.kitchen

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3 months ago

• Yakisoba 焼きそば • 🇯🇵

Cabbage, pork belly, yakisoba noodles, shichimi.

From before my diet - this was super easy to put together but soooo oily because of the pork belly 🥲 by @ez.test.kitchen

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4 months ago

Who said dieting is boring? 2 months and 5 kg down, but the bigger shift wasn’t the numbers, it was learning to see food differently.

I used to eat everything indiscriminately. Tracking calories blew my mind about just how much difference exists between foods like different cuts of meat. Calorie density became the lens for everything - eating something calorie dense like a cheesecake or pork belly is just super uneconomical, and eating out became super unpractical as restaurants put heaps of oils and fats into everything.

The basic formula to lose weight is just being in a calorie deficit. On top of that I kept protein as high as I could to avoid losing muscle mass, and fat consumption naturally dropped as I started to choose more calorie-economical foods. Sous vide became a staple cooking method as it’s excellent for preparing low-fat cuts of meat.

Swipe through some of my meals during this process:
1. Mien ga (8/10 very calorie efficient)
2. Shin arrowroot noodles, chicken breast (8/10 chicken breast is tasteless)
3. Shin arrowroot noodles, skinless drumsticks (10/10 great macros, love arrowroot noods)
4. Bibimbap (9/10 not protein dense enough)
5. Pad ka prow (5/10 not protein dense at all)
6. Chilli con carne (9/10 so good)
7. Rice, broccoli, skinless drumsticks (4/10 not tasty)
8. Oyakodon (7/10 easy but no veg)
9. Mash, broccoli, skinless drumsticks (5/10 not tasty)
10. Sous vide drumsticks - super juicy 10/10

I won’t go back to the way I was eating before, but I was also semi miserable all the time not being able to eat as much, so changes are definitely needed to turn this into something more sustainable! by @ez.test.kitchen

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4 months ago

• Dark chocolate shortbread • Maldon salt

Made these recently for a friend’s birthday. I haven’t made them in ages and honestly forgot how good they were!! Wish I gave them all away cos now I can’t stop myself eating the leftovers. taken in Sydney, Australia by @ez.test.kitchen

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5 months ago

• Mouthwatering chicken 口水鸡 • 🇨🇳

The name of this dish is very apt because this stuff is super addictive and is one of my favourite ways to have chicken. I like to make a big batch of sauce and store it in the fridge so I can just have this with poached chicken parts whenever I want. Plus the sauce works with lots of other things too.

For the sauce I adapted @lucas.sin’s magic sauce ratio of 3:3:1:1 soy sauce : aromatic oil : sugar : vinegar. The ratio is bang on and is better than any other sauce recipe I’ve used before. You can basically adapt this to make a whole variety of Chinese cold dishes, like smashed cucumbers 拍黄瓜, cold eggplants 凉拌茄子 etc. taken in Sydney, Australia by @ez.test.kitchen

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6 months ago