Thursday, 21 July 2016
Apple Starfruit Invisible Cake
The Invisible Guiltless Cake - 90% fruits 10% paste
3 caramboles (starfruit)
3 apples ( pink lady , golden )
2 eggs
50g brown sugar
20g milk butter
1 teaspoon star anise powder
100ml fresh milk
70g cake flour
11g baking powder
* How the cake will taste is also very depends on the taste of the fruits. In this recipe the apple is and the sweet star fruit is sour, well balanced I think.
* Serve at room temperature or chilled with a hot cup of tea. Bon appétit!
Thursday, 19 May 2016
Home Made Hokkaido Lemon Chiffon Cupcake
6 egg whites
80 g caster sugar
1 tbsp lemon juice
-------------------
6 egg yolks
40 g caster sugar
120 g fresh milk
70 g vegetable oil
140 g cake flour
--------------------
1 cup whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
2 tbsp lemon juice
lemon peels (for garnish)
Monday, 18 April 2016
Kopitiam white bread recipe + bread maker
340 g water
20 g unsalted butter
10 g salt
20 g sugar
10 g milk
500 g bread flour
6 g yeast
Thursday, 31 March 2016
Home Made Black Sesame Cashew Nut Cookies
I found this cookie in my Bangkok Thailand visit last year. I was attracted to the texture & color of this cookies at the souvenir shop, so I bought some back home to try. I found that not only It looks nice also it's taste and smell good. Soon I am tempted to get the recipe for home made.
It took me some time to get this recipe, as there is many sesame cookie recipes out there in the internet but not this one...
- 200 g (1½ cup) all-purpose flour
- 30 g (¼ cup) tapioca starch (see note)
- ½ tsp salt
- 45 g (¼ cup + 1 Tbsp) toasted black sesame seeds (for white cookies, use toasted white sesame seeds or roasted cashews)
- 125 g (½ cup) butter, unsalted, softened
- 2 Tbsp vegetable oil or any other neutral-flavoured oil
- 100 g (¾ cup) icing sugar
- 25 cashews, raw or roasted, split
- 1 Egg yolk for glazing
Instructions
Preheat the oven to 175°C and set the rack to the middle position.
Toast the sesame seeds in medium heat, stir, until it popping sound . Once the popping is fast and quite aggressive, let them continue to pop for another 15 seconds. To check that they’re sufficiently toasted, check the seeds black skins have split opened, if the white seed inside has browned, they are done. Grind the sesame seeds using a coffee grinder until fine ( I prefer the cookies stronger color contrast so I grind it coarse ) . Be careful not to over grind them as they will start releasing the oil and become wet and clumpy.
Whisk together flour, tapioca starch, salt and ground sesame seeds until combined.
Solften the butter and beat for a few seconds just to break it up, add icing sugar and oil and beat until combined.
Add half the dry ingredients and beat until mostly mixed, then add the other half and beat until the mixture looks homogeneous, The dough will be crumbly, this is fine.
Transfer to a clean work surface and squeeze it together to form a smooth dough. If the dough seems too dry and won’t form a dough, you can put it back into the mixer and add a little more oil, 1 teaspoon at a time.
Use a rolling pin to smash it out into a 1-cm thick sheet. Knead the edges to smooth out and seal the cracks. Gently roll the dough with a rolling pin to smooth out the surface. Cut out cookies with cookie cutters and place on a parchment-lined baking sheet.
Brush tops of cookies with a beaten egg yolk. Place one half of a cashew on top, then brush the cashew with more egg yolk.
Bake the cookies for 20-25 mins until the bottoms are light golden brown.
Then let cool before serving and store in an airtight container to keep them fresh.
Recipe source : http://hot-thai-kitchen.com
Then let cool before serving and store in an airtight container to keep them fresh.
Recipe source : http://hot-thai-kitchen.com
Wednesday, 9 March 2016
Nut-Hugging Bear Cookies
Have fallen in love with this super cute teddy bear cookies from the internet some time ago. After some trial and error...Finally the recipe works! (second version recipe)
Ingredients:
110 grams cake flour
20 grams tapioca flour
60 grams icing sugar
a pinch of salt
30 grams vegetable oil
2 tbsp cold water
Almond nuts
1) Sift cake flour, tapioca flour, icing sugar and a pinch of salt together in a big bowl, stir until well combined.
2) Add vegetable oil , stir. Add 2 tbsp of ice water, stir, once the mixture start to clump together, knead it with hand.
3) Knead the dough until well combined. Once thoroughly knead (smooth, no patchy texture), roll the rolling pin back and forth on the dough to flatten it to a desired thickness on parchment paper / baking paper.
4)
Use a bear cookie cutter to cut out the shapes
Place the almond nut and have the bears hug it tightly. Add a little
water around the almond so the bear hands can stick to the almond nut.
5) Put the raw cookies in the fridge for 15-30 mins to firm up the cookies shape.
6) Preheat oven to 160°C . Bake for 10 minutes
in 160°C then
reduce heat to 150°C
and bake for
additional 10 minutes... Take them out from the oven.
Recipe source : http://anne2friends.blogspot.com
Ingredients:
110 grams cake flour
20 grams tapioca flour
60 grams icing sugar
a pinch of salt
30 grams vegetable oil
2 tbsp cold water
Almond nuts
2) Add vegetable oil , stir. Add 2 tbsp of ice water, stir, once the mixture start to clump together, knead it with hand.
Draw the face using toothpick.
5) Put the raw cookies in the fridge for 15-30 mins to firm up the cookies shape.
Recipe source : http://anne2friends.blogspot.com
Sunday, 14 February 2016
Saturday, 6 February 2016
Friday, 5 February 2016
Sunday, 31 January 2016
Popular Traditional Chinese New Year Cookies : Tapioca Cookies / 番婆饼 / Kuih Bangkit
Here is another of my favorite CNY cookies. Tapioca cookies also melt in
the mouth with pandan leaf, coconut and nutty taste. It's fun to make.
Ingredients:
Add in the cooked tapioca flour and slowly add in the coconut milk little by little into mixture.
Ingredients:
225g tapioca flour
3 pandan leaves
1 egg yolks
80g icing sugar
200ml coconut milk
Instructions:
1) Cut pandan leaves into small pieces 3” and bury them in the tapioca flour in a baking tray. Place in a 90°C oven for about 1 hour. let the tapioca flour to cool.
2) Whisk egg yolk and sugar in a large bowl until creamy.
3) Add in the cooked tapioca flour and slowly add in the coconut milk little by little into mixture. Mix with a spatula by hand until all flour and coconut cream are mixed then gently knead to form a dough . Dough should be soft abit dry and not sticky.
4) Dust the mould with extra cooked flour, press dough hard into a mould. Trim excess dough. Tap gently on hard surface / press the press cookie cutter to release the
and repeat... Add a little coconut milk into the dough if the dough turned too dry. Place the cookies on a parchment lined baking sheet in a baking tray.
5) Bake in preheated oven at 160c for 20-25mins depending on the size of the cookies.Remove and allow cookies to cool completely. Store in an air tight container.
1) Cut pandan leaf into small pieces 3” and bury them in the tapioca flour in a baking tray. Place in a 90°C oven for about 1 hour. let the tapioca flour to cool.
2) Whisk egg yolk and sugar in a large bowl until creamy.
Add in the cooked tapioca flour and slowly add in the coconut milk little by little into mixture.
Mix with a spatula by hand until all flour and coconut cream are mixed then gently knead to form a dough .
Dough should be soft a bit dry and not sticky.
4) Dust the mould with extra cooked flour, press dough hard into a mould. Trim excess dough. Tap gently on hard surface / press the press cookie cutter to release the cookies and repeat...Add a little coconut milk into the dough if the dough turned too dry.
Place the cookies on a parchment lined baking sheet in a baking tray.
5) Bake in preheated oven at 160c for 20-25mins depending on the size of the cookies.Remove and allow cookies to cool completely. Store in an air tight container.
Saturday, 30 January 2016
Popular Traditional Chinese New Year Cookies : Peanut Cookies 花生饼
Here is one of my favorite CNY cookies since I were a kid. These melt in the mouth nutty taste was amazing and it's easy to make.
Ingredients:
200 gm peanuts, shelled
100 gm all-purpose flour&
60 gm icing sugar
a pinch of salt
100 ml vegetable oil
1 egg, beaten for glazing
Instructions:
1) Grind peanuts in a food processor to until fine and smooth.
2) Mix in the fine peanuts powder, flour, sugar, and salt into a large bowl. Pour in oil and mix well together.
3) Shape dough into balls (1 tablespoon size), before placing onto parchment paper on the baking pan and press down slightly, poke lightly on top of the ball with a straw.
4) Brush top of cookie with egg wash.
5) Bake in preheated oven at 170°C oven for approximately 15 minutes, until the balls turn golden brown.
6) Allow them to cool completely, then store in an CNY cookies bottle.
2) Mix in the fine peanuts powder, flour, sugar, and salt into a large bowl. Pour in oil and mix well together.
Ingredients:
200 gm peanuts, shelled
100 gm all-purpose flour&
60 gm icing sugar
a pinch of salt
100 ml vegetable oil
1 egg, beaten for glazing
Instructions:
1) Grind peanuts in a food processor to until fine and smooth.
2) Mix in the fine peanuts powder, flour, sugar, and salt into a large bowl. Pour in oil and mix well together.
3) Shape dough into balls (1 tablespoon size), before placing onto parchment paper on the baking pan and press down slightly, poke lightly on top of the ball with a straw.
4) Brush top of cookie with egg wash.
5) Bake in preheated oven at 170°C oven for approximately 15 minutes, until the balls turn golden brown.
6) Allow them to cool completely, then store in an CNY cookies bottle.
Roast the shelled peanuts in an ovan for 15-20 minutes at 177ºC.
The skin roasted peanuts are removed
1) Grind peanuts in a food processor to until fine and smooth.
3) Shape dough into balls (1 tablespoon size), before placing onto parchment paper on the baking pan and press down slightly, poke lightly on top of the ball with a straw.
4) Brush top of cookie with egg wash.
5) Bake in preheated oven at 170°C oven for approximately 15 minutes, until the balls turn golden brown. Allow them to cool completely, then store in an CNY cookies bottle.
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