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!
  

 

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)

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

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

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

 Draw the face using toothpick.

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

Happy Valentine Day

Prosperity CNY Cooking With Morgan : Prosperity Chicken / 富贵鸡

Morgan 鸿福新春佳肴视频: 富贵鸡