Am I the only one who wasn't aware that Nice biscuits are coconut flavoured? A childhood spent eating them out of battered biscuit tins and I never knew.
Learn to make your dreams come true with this magical, yet easy rainbow grilled cheese recipe. Mange!
Layers upon layers of buttery cake, rich chocolate filling and ripe strawberries make this chocolate parfait an irresistible treat! Perfect for last minute guests or as a quick after dinner dessert!
Pineapple tarts and Pineapple balls are one of my favourite snacks during Chinese New Year. I've always been using the recipe here and this time round I've adapted the recipe slightly and added custard powder to make it even more fragrant. I especially love the melt-in-the-mouth pastry. Thumbs Up!! Pineapple Tarts (Open Version) makes about 90 pcs Ingredients: 300g cold unsalted butter, cut into smaller cubes (omit salt if using salted butter) 200g plain flour 200g cake flour 80g milk powder 20g corn flour 10g custard powder (optional) 70g confectioner's sugar/icing sugar 1/4 tsp salt 2 egg yolks 1/2 tsp vanilla extract 1kg pineapple filling, rolled into 8g balls Egg Wash 1 egg yolk beaten with a tbspn of milk Method: 1.Weigh and roll the the pineapple filling into 8g balls. Set aside. (this can be made ahead of time) 2. In a mixing bowl, sieve together plain flour, cake flour, corn flour, custard powder, milk powder and icing sugar. (I only sieved the plain flour, cake flour, corn flour and custard powder; and use a whisk to mix the milk powder and icing sugar in.) 3. Add in the cold cubed butter and beat till coarse crumbs are formed. (I used a K-beater. Can also cut in butter with fingertips.) 4. Add in egg yolks and vanilla extract and mix till just incorporated. (Do not overmix or the pastry will not be melt-in-the mouth) 5. Wrap the dough in cling wrap and place in the fridge for at least half an hour. (If you do not want to wrap in cling wrap, you can just place the dough in the mixing bowl covered in the fridge.) 6. Remove dough from fridge and roll the pastry between two plastic sheets to about 5mm thickness. 7. Shape the pastry with a pineapple tart mould. Place the cut pastry onto a lined tray and apply egg wash. 8. Fill the centre of the cut pastry with the prepared pineapple balls. 9. Bake in preheated oven at 180C for 20 minutes. 10. When done, remove from oven and let cool on a wire rack. 11. Store in airtight container after the pineapple tarts have cooled completely. Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.
Pin It Now! I always want to make baked mooncake. This year I wait no more and try this recipe which has been bookmarked one year ago. I'm not really like mooncake however I like to learn how to make it. For this recipe I attempted 4 times in order to get result that I satisfy. In my 1st batch, I manage to get it done quite ok. Since is my 1st attempt I do not intend to take photos as I like to see how it turns out after few days 回油. After tasted I decide to bake again for pictures taking. However my mooncakes crack upon the baking process! Then I only realize forgot to spray water before sending into oven. I bake again the following day. This time I encounter problem of getting nice patterns. The dough seems a bit wet plus not knowing the right technique of using the mould. 2nd batch, cracked. Forget spray water before baking. I bought the mooncake mould (with plunger type) which I think is pretty easy to use. However I hardly get the nice pattern. I only manage to do it right after see a picture of Wendy on using the mould. That is when I about to start my 4th batch! I shall press the wrapped dough straight away in baking pan to get the pattern. My mooncake skin/dough still sticks on plate for the 1st one. Then I decide to dust more a bit more flour on the wrapped dough and this time outcome is neat and clean. Happy me! I’m not worried about dusting a bit more flour as I going to spray water on them before bake. I increase the amount of skin/dough used for each mooncake as recommended. The best I can handle is wrapping 30g filling with 21-22g dough. Therefore end up only 7 mini mooncakes instead of 10 pieces. This recipe uses very little golden syrup. It doesn't use alkaline water either which helps in getting brown surface. Therefore the skin is paler compare with ordinary mooncake. The brown surface is mainly from egg wash. I would say this is pretty healthy kind of mooncake : less syrup, less oil, using cheese powder and egg. Do check out the recipe below :) After few batches of baking I learnt as below: . I find that dust the wrapped dough is better compare with dusting the stamping plate. Dusting the stamping plate might trap some flour inside grooves of the pattern and end up with a lump of flour on the imprints. . Do remember to spray water on mooncake before send into oven. This will prevent mooncake from cracking. This is good if mooncake is dusted with too much flour. . In order to get nice patterns. Mooncake is bake till half-cooked. Then remove from oven and leave to cool. Be patient and wait until half-cooked mooncake cool at least 15 minutes before apply egg wash. Hot mooncake will 'cook' the egg which we don't want. It will causes bubbles form on surface too. Recipe adapted with minor modification from Carol, Cantonese style mooncake/廣式烏豆沙核桃小月餅 Cantonese Style Baked Mooncake Yield 7 pieces mini mooncake Ingredients: ~Filling 210g homemade red bean paste, recipe here ~Dough 15g butter (I used salted), room temperature 25g icing sugar 15g golden syrup 20g egg 6g milk powder 10g parmesan cheese powder 65g low protein flour, sifted ~Egg wash 1 yolk 1 teaspoon egg white *Lightly stir to mix Methods: 1. Divide the filling into 30g portions and shape into balls. Set aside. 2. In a mixing bowl, add in butter and icing sugar. Stir to combine (with spatula). Follow by golden syrup and egg. Mix well. Add in milk powder and cheese powder. Again stir to combine. 3. Add in sifted flour into above mixture in 2 batches. Gently mix with fold and cut motion. Do not over mix. Keep aside to rest for 30 minutes. 4. Divide the dough into 21-22g each. Shape into balls. Lightly dust hand and flatten each dough into disc. Wrap it around the filling and shape into a ball. Dust the wrapped dough with flour. Place into mooncake mould and press out the mooncake on baking pan. * My dough is a bit wet and I dust a bit more flour and the mooncake come out nicely :) 5. Preheat oven to 180C. Just before sending the mooncake into oven, spray some water on the mooncake surface. This helps to prevent mooncake from cracking during baking process. 6. Bake the mooncake at 180C for 10 minutes. Remove from oven and leave to cool for at least 15 minutes. 7. Brush the top with some egg wash. Return to oven and continue to bake for another 15 minutes until golden brown. * Do check especially at the last 5 minutes of baking time. This is to prevent mooncake from over browned. 8. Leave mooncake to cool completely and store in air tight containers. It is best to serve after 2-3 days when the skin turns soft (回油).
Pineapple tarts and Pineapple balls are one of my favourite snacks during Chinese New Year. I've always been using the recipe her...
This Siopao Bola-Bola is the Filipino version of Steamed Pork Buns. Made extra special with the addition of salted eggs and Chinese sausage.
ขนมโมจิ ขอบคุณสูตรจากครัวการอาชีพวังไกลกังวล
A fantastic and easy treat everyone can enjoy, especially with a hot, fresh cup of tea in the morning for breakfast!
An easy recipe to bake Traditional Mooncake using ready-made ingredients, just gather ingredients, shape and bake. Singapore home baker/ blogger Bake With Yen baking supply shop review.
Oreo S'mores Trifle is an easy layered dessert recipe! Graham crackers, chocolate pudding, Oreos, whipped cream, toasted marshmallows and chocolate syrup all layered in a mason jar. This trifle is perfect for picnics or on the go!
Let's give a new shape to this classic Italian dessert with beautiful and fun, pink and white, panna cotta cups filled with lots of fresh berries I'm so excited to share this dessert with you today. Because I know that this recipe will have you itching to get into the kitchen and try it out. NOW! These unique strawberries and vanilla cups have all the mouthwatering creaminess and richness of the classic Italian panna cotta. But in a eye-catching presentation and a fun gravity-defying shape. What I love the most about these cups is that each comes with two fancy layers of cream, a strawberry pink and a vanilla white. These cover opposite sides of the glass, leaving a lot of space in the middle to fill with heaps of fresh fruit. A perfectly balanced dessert! No more boring cream-on-the-bottom and fruit-on-top. No need to gobble down all the berries first, before enjoying the panna cotta at the end. Every spoonful of this masterpiece is a perfect combination of cream and fruit, flavor and texture. Quite ingenious, right?!? This recipe takes your classic panna cotta to a whole new exciting level. It looks so fancy and yet, it's quite simple. We all know that panna cotta is laughably easy to prepare. It takes very little time to whip up, and it doesn't require any special skill. These cups are no different, but with one big exception. What you need for this recipe is a lot of PATIENCE. So listen up! And make sure to follow the directions below very carefully. You need to prepare the strawberry panna cotta first (it only takes a few minutes), gently pour it in the glasses (placed at an angle), and let it set for about 90 minutes, or longer if you need. Then, and ONLY THEN ... sorry for being so loud today ;) Then, you can start with the vanilla layer. Once you pour the vanilla panna cotta in the glasses you need to wait. Again! At least a couple of hours for the second layer to set. I know, that's a loooong time before you get to taste this delicious dessert. Patience is definitely NOT my strongest suit. But I made it, so can you. And it's all worth it! Enjoy :) Ingredients: making 4 cups (I used 12 fl oz (355 ml) glasses* For the strawberry panna cotta: 2 tablespoons (30 ml) of milk 1 package (1/4 oz, 7 gr) of powder gelatin, unflavored 6 oz (170 gr) fresh strawberries 1 tablespoon of lemon juice 1 cup (235 ml) of heavy whipping cream 1/4 cup (50 gr) of sugar For the vanilla panna cotta: 2 tablespoons (30 ml) of milk 1 envelope** (1/4 oz, 7 gr) of powder gelatin, unflavored. 1 cup (235 ml) of heavy whipping cream 1/4 cup (50 gr) of sugar 1 teaspoon of vanilla extract Mixed berries to fill the cups, about 16 oz *You can use smaller glasses, for smaller servings, and make more cups ** Only about 2/3 of the envelope is enough for this layer, but I used it all Preparation time: 30 minutes, plus 4 hours inactive Directions: Let's start with the strawberry panna cotta: 1. In a small bowl, add two tablespoons of milk and sprinkle with the gelatin powder. Stir and set aside for about 5 minutes while you do the next steps. 2. Purée the strawberries with one tablespoon of lemon juice in a blender. You can eliminate the seeds by passing through a sieve. I left the little seeds in there. They don't bother me and I find that they add a little texture and color to the panna cotta. If you substitute the strawberries with raspberries, then I do suggest removing the seeds. 3. In a pan whisk together one cup of whipping cream with 1/4 cup of sugar. Bring to a slow boil over medium heat.When it starts to bubble along the edges of the pan remove it from the heat. 4. Add the gelatin mixture, and whisk well until blended. Add the puréed strawberries and whisk some more. Cool for about 10-15 minutes, while you prepare your glasses. 5. Place four glasses in a container so that they will have about a 45 degree inclination. Find the right container (I used a rectangular baking pan) that can easily be stored in the refrigerator without moving the glasses. I used a kitchen towel for the bottom of the container, so the glasses would not slip. And a wooden spoon to hold them in place in the middle. I suggest testing the glasses inclination ahead of time, filling them with water to see what comes out. I used four 12 fl oz (355 ml) glasses. Carefully pour the strawberry panna cotta into the four glasses. I filled each with about 4 fl oz (120 ml) of strawberry mixture. Refrigerate for one to two hours (or longer). After one hour and 15 minutes mine were perfectly set. That's when I started working on the second part of the recipe. 6. When the first layer of panna cotta is set, you can start preparing the second vanilla layer. Similar steps as before: Mix two tablespoons of milk with the gelatin powder. Set aside. In a pan whisk together one cup of whipping cream, 1/4 cup of sugar AND one teaspoon of vanilla extract. Bring to a slow boil over medium heat. Whisk in the gelatin mixture. Let it cool for about 15-20 minutes. 7. Remove the container with the glasses from the refrigerator. Turn the glasses around 180 degrees, leaving them in the container. (The strawberry layer is now on top -as shown here) Carefully pour the vanilla panna cotta into the glasses. You should have about 2 fl oz (60 ml) in each glass. 8. Refrigerate for at least one hour and a half, or until ready to serve. Fill the cups with fresh berries (raspberries, blueberries, strawberries) and serve. Enjoy :)
My Festive Danish Butter Cookies recipe is for shortbread cookies that are light, simple, buttery with a vanilla flavor, and they just melt in your mouth.
In the summer, desserts are both easier and harder to make. Easier, because there's so much incredible ripe fruit available, from beautiful berries to stone fruits like peaches, and harder, because it's hard to turn on the oven when the temperature is rising outside...That's where these strawberry parfaits come in.
Learn to make your dreams come true with this magical, yet easy rainbow grilled cheese recipe. Mange!
Steamed Char Siew buns with honey pork filling has been one of my favorite steamed buns. The meat filling gravy of this recipe has been added with caramel syrup to give sheen to the meat surface. The idea of adding caramel syrup came as an inspiration after watching roasted char siew skin turning into nice deep orange red after the sugar has been caramelised. Further, as I was not using real char siew meat for the filling, I believe the caramel syrup will replicate the "burnt" aroma to a certain extent which chracterises the real char siew. Love this soft steamed bun with juicy meat filling :) Yield: 16 x 6 cm round buns Raw dough weight: 515 g Paper backing 2 pcs 19x22 cm tempura paper 1. Fold the paper into 9 "boxes". 2. Cut along the folded lines into 18 pieces. Set aside. Caramel syrup Ingredients 30g fine sugar 1+1/4 tsp water 3 tsp hot water Directions 1. Add 1+1/4 tsp of water to the fine sugar in a heat resistant cup. Swirl the cup to "wet" the sugar without having to dissolve it. 2. Semi cover by a metal plate, heat the mixture till reaching boiling point. 3. DO NOT STIR the mixture till the melted sugar thicken and turns a bit yellowish. Continue to heat at low temperature till the caramel turns into dark orange. Do not over-brown the sugar as it will turn butter. 4. Remove the cup from the stove and add in 3 tsp of hot water from the side of the cup. As the caramel is very hot, add the hot water slowly to prevent splattering. 5. Returns the cup to the stove to facilitate the caramel in dissolving into a syrup. Set aside. Char Siew Filling Ingredients 450g pork shoulder or 五花肉 2 tsp roasted sesame seeds 2 tsp chopped Chinese coriander leaves Gravy ingredients 2 tbsp hoisin sauce 2 tbsp oyster sauce 1+1/2 tbsp caramel syrup 2 tbsp pork broth 1 tbsp sesame oil 1 tbsp rice wine Salt & sugar Some dark soya sauce Starch water 2 tsp potato starch 130ml pork broth Mix both ingredients together to form starch water. You can adjust the ingredients quantity according to your preferred taste. Direction 1. Rinse pork and cut into big chunks. 2. Boil some water to par-boil the pork. Remove from heat source and let the pork sits in the hot water for about 15 minutes. 3. Remove the pork from the broth and keep a portion of the broth for later use. Cut the pork into tiny cubes. It's alright if part of the meat is still raw, as the later heating will have it cooked. 4. Heat up about 1 tbsp of olive oil and 1 tsp of sesame oil in a pot. When the oil is hot, pour in the pork cubes and give them a quick-stir for about 1 minute. 5. Pour in 1 tbsp of rice wine to add fragrance to the pork. 6. Pour in the gravy ingredients and bring to a light boil. Add in dark soya sauce slowly to adjust the colour of the gravy. Add salt and sugar to taste. 7. Pour in the starch water to thicken the gravy. A drier gravy will help to bind the solid ingredients together better. 8. Sprinkle 1 tsp of roasted sesame seeds and chinese coriander leaves. 9. Scoop the char Siew filling into a bowl, cover and set aside. Bun dough A. The Sponge 中种面团 Ingredients 80g HongKong flour* 包粉/香港低筋面粉 1/2 tsp instant dry yeast 即发干酵母 70g water 水 * Hongkong flour is a super fine flour. Direction 1. Mix flour and instant dry yeast in a mixing bowl. 2. Slowly add in the 70g of water, stir in one direction till it form into a paste. 3. Cover and let the dough proof for 1 hour. B. The Dough Ingredients Sponge from above 中种面团 250g Hongkong flour 包粉/香港低筋面粉 50g fine sugar 细砂糖 1 tsp double acting baking powder 双重发粉 1/4tsp salt 盐 20g rice bran/corn oil 米糠油/玉米油 60~80g water, add as required 水，水量自酌 Direction 1. Mix HongKong flour, fine sugar, salt and double acting baking powder by using a hand whisk. 2. Pour the sponge and vegetable oil into the dry mixture. 3. Slowly add in the water and stir at the same time, till you get all the ingredients into a big lump. Leaving behind about 20g of water to be added depending on the consistency of the dough. Avoid adding too much water to the dough, to help the buns keep its shape after steaming. 4. Transfer the dough onto a floured work top and knead into an elastic and smooth dough. 5. Pull a series of small portions out from the main dough to divide it into 16 portions, each about 32g. Roll into balls, coated with flour, and place in a mixing bowl. 6. Roll out the dough into a flat dough with the edge thinner than the center. Flip the dough skin over, so that the smoother side will be facing out when wrapped. 7. Scoop a spoonful of char siew pork filling onto the center of the dough skin. Wrap up the dough，pleats several folds, and sealed the opening. 8. Place the bun dough onto a piece of paper. The paper will help you to carry the buns into the steamer later. 9. Proof the buns for 20 minutes before steaming. Start counting down the proofing time, the minute you finish shaping the first buns. If you only start to count down the proofing time after finish shaping the last buns, the first bun would be over-proofed. Start heating a pot of water for steaming the buns, when you start shaping the buns. 10. When the water boils, steam the buns for 5 minutes under medium high flame. Turn down the heat to low and continue to steam for about 2 minutes. After the 2 minutes, open the lid slightly and turn off the heat. Let the buns sit in the warm steamer for 5 minutes. 11. Transfer the buns to a cooling rack. You can also keep the warm the buns in a rice cooker to prevent the bun skin from drying up. 12. Serve the buns warm :) Keep the unconsumed buns in the fridge for overnight storage.
天然酵母面包~日本奶油土司~ 食谱来自~ Kathrine Kwa 材料（A）： 500g 高筋面粉 220g 苹果酵种（ 制作酵母种 ） 50g 幼糖 5g 盐 120g 牛奶水 100g 动物性鲜奶油 60g / ...
เมนูสุขภาพหงษ์ทองไลฟ์ วันหยุดแบบนี้ มาทำขนมหวานไทยคลายร้อนกับเมนู "ทับทิมกรอบนมสดมะลิหอม" ดูวิธีทำกันค่ะ
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With its thick, silky consistency and amazing taste, this High-Protein Raspberry & Banana Mousse is an absolute dream! And it's packed with healthy ingredients for a perfect high protein snack.
An easy recipe for individual strawberry shortcake parfaits layered with bright lemon curd, macerated strawberries, buttery scone, and pillowy whipped cream. This dessert is absolute BLISS in every bite and it's beautiful, as well!
