>> MING TSAI: Hi, Ming Tsai here.

Welcome to Simply Ming at Home.

We're actually doing some baking, which is one of Henry's favorite things to do.

He's going to be making a five-spice orange pound cake.

I'm gonna be making something a little bit healthier.

A gluten-free chocolate rice cake.

And then we're going to start with a couple beverages-- an espresso bourbon cream martini.

And Henry gets a little orange zest black tea and honey hot tea.

So we're doing all four of those things coming up right now on Simply Ming at Home.

♪ ♪ (sizzling) >> Simply Ming is brought to you by Subaru of New England, proudly celebrating 50 years of love.

Authorized retailers at SubaruOfNewEngland.com.

Here's to the next 50 years and beyond.

>> MING: We're gonna make a cocktail first.

We have two cocktails: one with booze, one without.

I'm gonna make the booze one.

Henry, fire me an espresso there, please.

It's already loaded.

>> Can do.

>> MING: So I'm making an espresso martini.

This stuff is bourbon cream liqueur.

So everyone's heard of the stuff that comes from scotch liqueurs right out in Scotland and Ireland.

This is made from bourbon here in this country.

I love it.

So... Henry here, come here.

Fill that with ice for me please, sir.

>> Sure thing.

>> MING: We're gonna do a couple shots of this bourbon cream.

It's... when they, when they created cream, there's a whole bunch out there.

It was actually the dregs.

Meaning they were throwing this stuff away and someone decided, "Hey let's keep it, I bet you we could somehow sell it."

That's perfect.

Stop.

>> Oh.

>> MING: Okay, so... Henry, I want you to drop that espresso in here for me, please.

>> Can do.

>> MING: Okay, so I'm gonna take this bourbon cream.

Oh yeah.

Henry's gonna drop a nice espresso in there.

Oh yeah... >> Perfect.

>> MING: Perfect.

And now we have a bourbon espresso martini.

>> I can't tell if you want to wake up or calm down.

(both laughing) >> MING: This is a very...

I want to wake up, calm down.

Same time.

>> Geez.

>> MING: All right.

It gets really nice and foamy guys, check this out.

And here's a cinnamon stick because I like cinnamon with this.

Oh, Henry, I need my strainer.

I think it's up high there, if you don't mind.

Grazie.

>> Prego.

Check out how nice and... how... nice and foamy this is, guys.

Oh yeah.

It's almost like a cappuccino.

Look at that.

So, you're kind of like drinking desert, so to speak.

Now, Henry has a much more exciting drink.

Here you go, Henry.

>> Tea!

>> MING: You're gonna add... this is a beautiful black tea.

You're going to add boiling water.

But we're gonna one up Henry, right?

Because we don't want to not have Henry feel like he's special.

So we're gonna have a little bit of orange zest to his tea.

Okay, and then... hang on, we add just a touch of honey, right?

Because tea has some bitterness to it, right?

So, Henry, you don't like it too sweet.

Anywhere from a teaspoon to a tablespoon.

Say when, Henry.

>> When.

>> MING: All right.

Hot water in, sir.

>> All right.

>> MING: Henry, in three years, you're gonna be firing up these martinis and I'm gonna be drinking hot tea... (Henry laughing) ...or not.

>> I'm not gonna lie, I can't wait for that switch.

>> MING: Cheers.

Cheers to you, guys.

Mm... wow.

I tell you, guys, that bourbon cream is fantastic.

How's that tea?

>> I'm not gonna lie, it needs to steep a bit.

>> MING: It needs to steep a bit.

Okay, well throw it over there, sir.

>> It smells amazing though.

>> MING: Pound cake.

How do you make pound cake?

>> So, the pound cake, this is a bit of an unconventional recipe because a very important ingredient in this is sour cream or crème fraîche.

It just gives it a bit of tanginess, some good stuff.

So first you start off with creaming butter and sugar together.

>> MING: Can I do something for you?

Can I like do your loaf pan and get that prepped?

>> Yes, absolutely.

>> MING: So, and you, what do you do, you do...?

>> I do butter and sugar, actually.

>> MING: Butter and sugar?

>> In the loaf pan as well.

>> MING: Okay, cool.

So, room temp helps, right?

And this is key-- why?

Why do you need to do this?

>> It just prevents the... it prevents the loaf from sticking to the pan.

Actually, it's really good at creating this nice little layer.

>> MING: Is that butter room temp or is that butter cold?

>> This butter is room temperature.

>> MING: How much sugar?

Is that all of the sugar?

>> Yup, all the sugar.

>> MING: I think I'd get that all in, no?

>> Oh yeah, just getting the butter a little... >> MING: So, sugar in here, right?

>> Yup, sugar in there.

>> MING: Okay.

>> Just move it around.

>> MING: The side?

>> Yes.

>> MING: Okay, all right guys, so when you butter a pan, you want to get the sugar to the edge.

So I'm gonna go to the sink and just make sure the sugar-- because I don't want to get sugar all over my board.

So, Henry, you keep creaming there.

>> Will do.

>> MING: Get this down.

>> If it's nice and pebbly like this, should be all right.

I've done this before with this consistency.

>> MING: Right, it will... it will eventually come together, right?

>> Yeah, absolutely.

Especially once you add the dry ingredients, and the eggs, and everything.

>> MING: So you want me to crack these eggs for you?

>> Yes.

So then what you do is you... oh, nice.

>> MING: One egg down.

>> (chuckling): One egg down.

So then what I'm gonna do right now is I'm going to zest one orange.

This gives it that orange flavor that's actually in the cake.

As well as some orange juice that is going to eventually end up in the frosting.

>> MING: Awesome.

>> So just gonna zest this lemon-- ugh, orange.

And you don't want to get too deep.

You don't wanna get into the white.

you just want to get the outer skin.

That's where all the oils are.

>> MING: Keep going, dude.

So I'm adding the zest of this orange in here.

>> MING: Okay.

>> And then while we're at it, I can add the eggs, actually, about one at a time.

Should be good.

Bam.

And then we just get it all nice in and together.

>> MING: Nice.

Very good.

Can I help you?

>> Yeah, absolutely.

>> MING: All right, egg number two.

Boom.

Oh yeah, that's looking smooth.

Okay, egg number three.

>> Mm-hmm.

>> MING: Boom.

How about this vanilla, Henry?

>> Yes, and then you add this vanilla in.

>> MING: Okay.

A little bit of fresh, natural vanilla.

Awesome.

Looking good.

>> Nice and smooth there.

Then what you can do is you can add the dry ingredients.

So right here, what we have is all-purpose flour, we have baking powder, baking soda, five spice, a little bit of salt, just to add that flavor, and this actually comes in handy later.

Right now we're also going to add the sour cream in there.

>> MING: Awesome.

Looking good.

I love the addition of the sour cream or crème fraîche because look how much lighter that is.

>> So we'll actually just alternate a little bit.

Throw some of this in there.

Just add this in there.

>> MING: Welcome to Simply Henry.

>> Welcome to Simply Henry.

>> MING: All right, keep going.

>> Technically we were talking about this earlier.

I brought this up where technically my name is Ming in Chinese, so I am... >> MING: Yes, he is.

He's Ming.

Henry's official Chinese name is Jia Ming-- "House of Ming."

All right, Henry, you're doing good there.

>> So as it becomes more incorporated, you just keep adding a bit more of the dry ingredients.

About, I'd say, about a third or a quarter at a time.

Just keep getting in there.

And what might be a bit unsettling about this batter once you've added all the dry ingredients is that it's going to be very thick.

You'll see in a minute, but... >> MING: It is thick.

>> Yeah, even right now.

>> MING: Why are you saying that's unsettling?

>> Well, because some people just think like, "It isn't meant to be that thick."

It's like very like almost a solid, but that's actually very intentional.

It's a very rich cake.

>> MING: That looks awesome.

>> Yeah, really coming together.

>> MING: So, temp, oven's at 375, is that correct?

>> 350.

>> MING: 350, okay.

Yeah, you're right, it gets thick here, huh?

>> Oh yeah.

>> MING: So, yeah, I guess...

I guess some people think pound cake is so rich it's going to be more liquidy.

You want all this, yeah?

>> Oh yeah.

>> MING: Okay.

So, Hen, I'd recommend, from my experience, is to go to this.

>> Oh yeah.

>> MING: Because-- here, you switch, switch.

Because I think if you overmix it can get a little bit too glutinous.

All right, mix it all up, get your edges there, dude.

>> All right.

>> MING: Wait, should have a... (drumming rhythmically) >> We were never good at music.

>> MING: That was great.

>> That was... that was... >> MING: That was like "Hakuna Matata."

> Oh Lord.

(laughs) >> MING: Fantastic, you should have some of my martini, it would have been better.

>> Yeah.

Everything's better with that I would feel.

And you just want to get it where you don't see any more specks of flour, which is about that point that we're at right now, I think.

And then you pour it into the pan.

Get it right in there.

>> MING: Nice.

>> And you could see little bits of orange zest in there, which is good.

It's got this nice dark color from the five spice.

And, bam, there you go.

What I like to do is I like to smack it a few times, get in the corners, and you actually go around and make this kind of peak in the middle.

Just this little hill.

>> MING: Oh, interesting.

>> Going from here to here.

And what this does is it actually really helps with the shape as it's rising in the oven.

Otherwise, sometimes with this recipe, it can actually fall in if it's completely flat.

>> MING: I like it.

>> Yeah, absolutely.

>> MING: Let's do it, dude.

>> All right.

Then you put it in the oven at 350 for about an hour, 55 minutes is where I first check it.

>> MING: Okay, cool.

♪ ♪ So we're gonna make an oat milk ganache.

And that's simply oat milk and chocolate.

But what I want to do is I'm gonna add a couple of cinnamon sticks, right?

So I'm gonna bring this... to a boil.

(ignitor clicks) And once that's boiling, we're going to then add it to the pistoles, as it's called.

This is how most of us that work in pastry we buy chocolate like this, and then we just use a knife and cut it up.

And by the way, I'm making a gluten-free, vegan version of a dessert using chocolate.

So I don't have the lusciousness of his sour cream, the butter in the pan, the flour; we're gonna use... >> You're saying it like it's cheating.

>> MING: I'm not cheating.

I'm upgrading on the side.

So anyway, that's all this is, guys.

Take this, chop them up, we have this, all right?

So ganache is one of the easiest things in the world to make.

As soon as that oat milk is hot, I'm gonna dump it all in, cover with a plate, let it hang out for just five minutes, and then I can incorporate it.

Here are the other ingredients by the way.

So we're using rice flour... instead of AP, right?

These are liquid eggs that are fake, right?

There's a great company uses mung bean, actually, which is a great noodle we use in Chinese cuisine and all over Asia.

And they use that instead of chicken eggs to make a fake egg.

It actually makes great scrambled eggs.

And it does what I need in a pastry, which is this protein.

Here we have both baking soda and baking powder because you need some rising agents.

Here we have fake sour cream.

So this is made with coconut fat and I have a little bit of 10X and some cocoa powder.

So this is going to be kind of my topping.

So, for those that are cooking longer at home, it does take an hour.

Clean this up, please.

Flip it.

Takes an hour to make Henry's pound cake, right?

And because of that, obviously we can't do it in a half hour show, but he's going to show you once your pound cake is done after an hour, and we have... we have an extra one here, in the oven that we did that has been fully cooked.

So... that's what it looks like fully cooked.

And you have to let it sit here for ten minutes before you try to demold it, right?

You have to let pound cakes hang out for ten minutes.

Once you demold it, then what, another ten minutes or so?

>> About ten minutes of cooling, yeah.

>> MING: Whoops.

Perfect.

So here we have my hot oat milk.

Okay.

Just literally dump it with the cinnamon stick because I want the cinnamon to keep infusing it.

Okay.

Then we'll just take a plate... give it one... quick little turn like that.

Oh yeah.

Mm.

Mm.

>> That looks good.

>> MING (laughing): That looks really good.

>> (laughing): Yeah.

>> MING: Let me take the fork away.

>> Just straight chocolate.

>> MING: All right, Henry, go ahead and please make your icing.

As Henry's making the icing, I'm gonna go ahead and put together mine as well.

>> All right, so first you take the lemon that, uh...

I keep saying lemon.

Orange that we zested.

And then you can actually extract the juice from it.

>> MING: 15 years of high school.

This is an orange.

>> I didn't pay the most attention in English class.

>> MING: You didn't pay the most attention anywhere.

I'm just kidding.

>> (chuckling): Yeah, that's true.

>> MING: So you use the juice of a whole orange.

>> Yeah, juice of a whole orange and you can actually vary it a bit, so you get the right thickness.

You want this to be slightly opaque, so that drizzles, but not so much that it just runs off the cake, and then you can mix that right in.

So we're just getting the sugar incorporated with the juice.

Might need a little more.

>> MING: And so the key here, guys, once you pull it out, it has to rest ten minutes.

You demold it, then it'll rest another ten minutes because obviously-- correct me if I'm wrong, Henry-- if your pound cake is too warm, you put icing on... >> It'll just... >> MING: You have a mess.

>> And so this right here is actually a good texture, I'd say.

>> MING: Nice.

>> Nice and... >> MING: And you want the zest now?

>> Ah, yes, you can throw the zest right in there.

And this is just to add some color and an extra little bit of flavor.

>> MING: So we have... we have a cake here... that has now pulled out of the pan, has been rested ten minutes, and now it's no longer hot.

All right?

>> All right.

>> MING: Go to it, Henry.

This is like food porn, I love icing.

So you're gonna pour it, or you're gonna... what are you gonna do?

>> Oh yeah, pour it, absolutely.

>> MING: Go for it.

Just...

Okay-- whoa.

Oh wow.

And it looks pretty good.

>> It looks very good.

I might be giving myself too much credit here, but... (both laugh) >> MING: No.

I love the striations like that.

>> Mm.

>> MING: Wow, that looks good.

>> That zest really just... >> MING: How long will that-- how long is that gonna take to... >> However long you can stand to keep yourself from eating it.

(laughs) >> MING: No, but-- but approximately how long do you think?

>> Approximately how long?

Ten to 20 minutes, honestly, it depends on... >> MING: It'll-- and that will, it'll harden up in ten to 20 minutes?

>> Yeah, I'd say so.

>> MING: You think?

>> I think so.

>> MING: That's awesome.

>> I haven't exactly timed the icing cool-down.

>> MING: Okay.

Here we go.

So, here is my ganache.

I'm going to pull out the cinnamon stick.

I think I had two cinnamon sticks.

There we are.

There's the second one.

And you can see that it's-- the chocolate's completely melted, right?

Completely melted.

So what I'm gonna do is just slowly, just whisk it, and the chocolate's on the bottom, and eventually that chocolate will incorporate with the oat milk up top and you're gonna end up with this awesome kind of thick chocolate ganache.

Okay?

There we go.

Then we're going to need... let me grab a large bowl, and we're gonna then mix in all of the... wet ingredients.

So now we have chocolate, and I'm kind of slowly pouring it, because it's hot, right?

So I'm kind of, I'm trying to temper it a little bit just to get the heat away.

All right, there we go.

Then to this, while moving it, I'm gonna do a classic temper.

So I'm gonna add a little hot to cold.

So here's hot to my eggs, just to bring the eggs-- even when they're fake, they can fully cook, right?

So I don't want it to just make scrambled egg.

So tempering is adding hot to cold, and now that these eggs are tempered, I can dump it in.

Okay.

That is so key, guys.

Because what you do not want ever is scrambled eggs.

Okay?

Now to this... (whisk tapping) we're almost there, we're going to do the same thing.

Rice flour, right, it's gluten free, baking soda, baking powder.

Gonna mix that together.

Then I'll grab the spatula.

All right, so go ahead and I'll add a little bit of this.

I might use the manual whisk, too, because I want it nice and smooth.

All right, so I'll get all this out.

Then I can switch over to this whisk here.

>> And so you just use the spatula first to fold it in?

>> MING: I just want to fold it in, because I wanted to make sure it got in, and I want to get it off.

But here you want to really mix it up.

I guess in theory we could use the electric mixer, but I don't think we need to here.

Right?

Like you, you want to make sure it's nice and smooth.

Okay?

Look at that.

Perfect.

So then, I have... my ramekins, and what I'm going to do is just fill, just like an inch.

Why?

Because-- (ramekin clattering) oops-- I want it to cook quickly.

Right?

And if you had, like I said, a crème brûlée dish or something like that, it would cook-- cook even faster.

There you go.

Beautiful.

All right.

And the last one, Henry.

Okay, boom.

So here I gotta clean this rim off, because that would-- that would then burn, right?

So you don't want anything on the rim.

Like that.

All right, Hen, perfect.

Now we can go into the oven.

Come on.

Here we go.

And I'm gonna put them around the sheet tray or right on the rack as well, because I want high heat to really hit this, and, and I want this to cook all the way through.

(ramekins clattering) All right.

There we go.

That oven really wasn't hot enough.

So, I'm gonna use my trusty air fryer because I love air fryers.

Air fryers gets so hot.

These aren't hot yet.

We're gonna try to do two in an air fryer and two in the oven just to see how it works.

There we go.

So there you have it.

If you have an air fryer-- I used to do it all the time-- you can make souffles in five minutes.

Because an air fryer is simply, it's a convection oven.

Right?

So this is probably gonna cook faster in the air fryer than the actual oven, because the air fryer has such high heat circulating, it cooks it pretty quickly.

All right.

And by the way, look how much more I have, guys, right?

So, I made a bundle.

You could actually take it-- and I'll just show you now, because we'll probably do this for later, Henry.

>> Mm.

(pots and pans clanging) >> MING: We can make a nice thin... long, thin cake.

If you wanted to actually do family style, take this and then you can bake this off, look how much that is, and that's gonna puff up by double, right?

And then you can just serve it, if you want, with ice cream or with anything.

But Henry, quick, toss that in the oven, too.

>> Sure thing.

>> MING: Might as well cook that.

So last but not least, I do have a little cocoa powder and 10X.

Right, 10X is powdered sugar.

And what I'm going to do is actually make kind of a crème fraîche, or a... a gluten-free and vegan crème fraîche.

But I'm using this.

This is a fake sour cream made primarily from... >> Is it cashews?

>> MING: Coconut.

No, this one's nut-free, There are, there are tons with nuts.

So what I'm gonna do is I'm gonna put a little bit in with the cocoa and the sour cream for-- or in 10X first, to try to melt the cocoa, if you would.

How's your pound cake looking?

>> Oh, it's coming along great.

It's still a... still a little bit wet.

>> MING: So that's good.

So I'm gonna dump it all in.

So this, guys, is my, this is my version of an ice cream, I guess.

So, instead of an ice cream, we're going to have this.

And we're just going to mix this all together.

Hey, Henry, grab me that whisk again, would you?

>> Can do.

>> MING: Whisk this together.

(spoon tapping bowl) So, Henry, I would say up until-- thank you-- up until this year, you were much more into deserts, right?

>> Yeah, I think so, honestly.

I mean at the beginning of this year, I was actually baking a lot of pound cakes, uh... >> MING: Right, you were.

You did lemon, you did orange, you did all types of pound cakes, you did sour cream, you did crème fraîche.

>> Mm.

>> MING: All right, so look at that guys, right?

So this is just a very simple-- let's give it a quick try, Henry-- with not much sugar at all, right, you guys saw that little bit of 10X.

But it gives you a fantastic kind of topping.

Almost like poor man's, poor man's pudding on the fly, right?

>> Oh yeah.

>> MING: Henry, yours looks awesome.

>> Oh, yeah.

Can't wait to eat this.

>> MING: Can we... can we eat it?

Is it ready?

>> I think so.

>> MING: Is your icing?

No, not quite?

>> Not quite, but I mean, has that ever stopped us?

>> MING: No, let's do it.

I'm gonna get a plate.

Let's try that, because I'm just buying, buying me some time.

>> Well, do you want me to cut it on the board first?

>> MING: Yeah, cut it on the board.

See what this looks like.

Oh, I am so excited.

>> Let's get into this.

>> MING: Mm.

>> Okay.

>> MING: Mm, mm, mm.

>> So... Ding.

>> MING: Ooh.

>> Ooh.

>> MING: That looks good.

>> Oh, that looks good.

All right, here we go.

>> MING: Give me a center cut.

>> There we go.

>> MING: That, that looks pretty good, Hen.

>> That's good-- oh, look how-- >> MING: Yeah, that's good, look at that, Henry.

Nice and moist.

Okay... may I?

>> Absolutely, yeah.

>> MING: Cheers, >> Cheers.

>> MING: Cheers.

Mmm, wow, Henry.

Mm, mm, mm-- I love it, because... you really taste the orange, right?

Really taste the five spice.

But... and Henry did this, and as part of-- part of my coaching, but we're trying to just eat less sugar in this house.

>> (laughs) >> MING: So-- no, but you reduced the sugar like 33%.

>> Oh, yeah, true, yeah.

>> MING: We made it, we just used less sugar, because we figured this out... in our heads, citrus, citrus zest, and orange juice can make up for sugar.

So this is actually a less sweet pound cake, which I like >> Absolutely.

>> MING: Um, but has still plenty of richness even though you didn't have that much butter.

Was that one stick?

>> Yeah, no, that was a...

I believe a cup.

>> MING: Cup of butter?

>> Yeah.

>> MING: All right, let me see how my things are doing.

Okay, they're coming along well, I gotta get this, let me just see what this is at... >> I'm just wondering-- >> MING: Oh yeah, perfect.

Perfect, see, air fryers are just incredible.

>> Amazing.

>> MING: They really are.

>> Could you do like a pound cake bread pudding type thing?

>> MING: Oh, you totally could.

You totally could-- hey, give me two base plates, Henry, please.

All right, look at this guys, Look at these little... gluten-free-- it's really hot, Henry, be careful.

>> Got you.

>> MING: Gluten-free... chocolate rice cake, and Henry I'll get you a spoon.

>> Oh.

>> MING: We'll put... a dollop of this cream on top-- oh, yeah.

>> Oh, that looks so soft in the middle, right?

>> MING: And... Time to eat, Henry.

>> All right.

>> MING: So... oh my God, look at this.

>> It's amazing.

>> MING: So that's how it cooked.

That was five minutes in an air fryer cooks all the way through.

Wow, what do you think, Hen?

>> That's delicious.

>> MING: That's pretty good for gluten-free.

>> Yeah, >> MING: Gluten-free, vegan.

There you have it guys, all right.

So, again, baking takes more time.

Good luck with Henry's recipe.

If you want a gluten-free chocolate, you could do my recipe.

This is not a bad little cocktail to go with both.

And of course we always have great tea.

So Henry, cheers to you, Well done.

>> Cheers to you.

>> MING: Cheers to all you out there all you out there, and thanks for tuning in to Simply Ming at Home and as always... >> Peace... >> MING: ...and good... >> ...eating.

That was awesome-- cheers, see you next week!

>> For more information on Simply Ming including upcoming guests and more, visit us online at ming.com/simplyming.

♪ ♪ >> Simply Ming is brought to you by Subaru of New England, proudly celebrating 50 years of love.

Authorized retailers at SubaruOfNewEngland.com Here's to the next 50 years and beyond.

♪ ♪ ♪ ♪