Friday, January 13, 2017

Melt-in-your-mouth Mushroom Floss Chinese Cookies 即熔蘑菇干曲奇饼


Happy New Year everyone ! This is my first bake of the year 2017. I have to admit that I've been away too often lately and I really need to warm up my oven cause my girl is back for a one month break. And Zoe from Bake for Happy Kids has inspired me to make these cookies right away. I love how simple the mixed up ingredients. However, I have replaced the meat floss with vegetarian mushroom floss instead. And if you're interested to find out more, please read on.......

This mushroom floss smell and taste as good as the meat floss. The best thing was ..... its vegetarian ! You can easily found them at any vegetarian shop.

Ingredients :
100gm  butter, softened at room temperature
20gm  icing sugar
60gm  all purpose flour
60gm  cornflour
1/4 tspn salt
1/8 tspn  baking powder
1 TB   sesame seeds, toasted
2 TB   mushroom floss

* egg glazing : 1 egg yolk + 1 tspn milk
* some sesame seeds for topping

Method :
(1)  combine flour, cornflour, salt & baking powder together and mix well.
(2)  now, cream butter and icing sugar till smooth then fold in flour mixture to form sticky dough.


(3) finally, throw in the remaining ingredients and mix till everything well cooperated.
(4)  next, wrap dough with plastic sheet and keep chilled for 30 minutes or till dough manageable to handle.
(5)  when ready, place chilled dough to slightly floured working table and roll out flat about 1cm thickness. Then cut with round cookie cutter.
(6)  transfer all shaped dough to baking tray lined with parchment paper, brush with egg glazing ( I used leftover egg white) and sprinkle on sesame seeds.

(7) finally, bake at preheated oven 180'C for about 10-12 minutes.
(8) leave to cool before storage to air tight jar.

Ohhh.... boy, these cookies are simply spectacular ! Its tasty. Its melt in your mouth kind of cookie and its unstoppable ! Its a killer alright. My advice is please double up the recipe if you're planning the make one. Thanks Zoe for sharing such beautiful cookie recipe. I love it.

Thursday, December 22, 2016

Cranberry Hot Brewed Coffee Brownie 蔓越莓咖啡布朗尼

During this time of every year, I normally will stock up a few packets of cranberries in my freezer. And this year is no different ! I finally used up the final batch of my last year frozen cranberry on this brownie. The berries look as good as the fresh ones though. This festive brownie is perfect to pamper myself and the kids after the spring cleaning. Nom... nom... nom...  Oh yeah, spring cleaning reminds me of Chinese New Year is getting close, just one month ahead. Still not sure if I'm going to prepare some new year cookies for the coming celebration, due to my busy schedule.


(Inspiration came from here)
Ingredients for brownie :
(A)
1/2 cup  corn oil
2 eggs
1/2 cup  hot brewed coffee (used local black coffee)
1/2 cup  sugar
1 tspn    vanilla essence

(B)
1 cup   all purpose flour
1/2 tspn   baking powder
1 tspn   instant coffee powder (optional)

(C)
340gm     dark chocolate, melted

(D)
100gm   cream cheese
1 TB  lemon juice
2 TB  icing sugar
1 cup  cranberry, coated with flour

Method :
(1)  mix together ingredients (B) and set aside.
(2)  whisk together ingredients (A) till cooperated in separated bowl, then fold ingredients (B) till well mixed.
(3)  now, stir in ingredient (C) till well combined.
(4)  transfer batter to a 8x8" tray lined with parchment paper.
(5)  now, beat ingredients (D) till well mixed (except cranberry) and scoop cheese mixture over to brownie batter, use a chopstick to draw the swirl over batter then spread on cranberries.
(6)  finally, bake at preheated oven 175'C for about 40 minutes.
(5)  once its ready, leave to cool before serving.

Anyway, this moist delicious brownie is good enough to make our day. Definitely, can't survive for long ! Hope you guys will love it too. Enjoy & have a wonderful day everyone !

Saturday, December 17, 2016

Matcha Pound Cake With Mulberry Cream Cheese Swirl 綠茶桑莓起司磅蛋糕


Oh my, it's MID December already ! I've started spring cleaning since a few days back. And just in time that my girl came home for a short break this week and will be going back for her exam soon. Hopefully, I'll be able to bake more often this week. For a start, I made this green tea pound cake with the additional of cream cheese & mulberries / cranberries for her crave.

Finally, I've received my original copy of cookbook. It such a joy ! Thanks again to Marshall Cavendish. Its the best Christmas gift ever.

(Recipe adapted from here)
Ingredients :
125gm  butter, softened
150gm  castor sugar
4 eggs
250gm   all purpose flour
1 tspn    baking powder
2 TB    green tea powder
100gm   cream cheese, softened
50gm   icing sugar
1/2 TB  lemon juice
1/2 cup    fresh mulberry / cranberries

Method :
(1) combine flour, green tea powder & baking powder into a big bowl then mixed well. Set aside.
(2)  cream butter and castor sugar till pale & fluffy.
(3)  add in eggs one at a time till everything well cooperated.


(4)  stir in half portions of flour mixture till well blended, then fold in the remaining flour mixture and hand mix till well cooperated.
(5)  in separate bowl, whisk cream cheese, icing sugar & lemon juice till creamy.
(6)  place half green tea batter into a greased 4x7" tray lined with parchment paper, now place in all cream cheese mixture & mulberries then cover it with the remaining green tea batter.
(7)  make a swirl through the batter and finally bake at preheated oven 175'C for about 40 minutes.
(8)  once its dine, leave to cool for 10 minutes before removing it from tray.

This is the very first time I tried such recipe with less portion of butter but larger portions of flour and eggs.... with NO extra fluid added in. Honestly, I feel quite weird at the beginning. It such a relief when the cake turns out looking great, lack of moisture though. I'm glad I have my cream cheese mixture added in to balance it. And it looks more festive and colourful too, isn't it !!! A very satisfying treat after all. Hope you guys will love it too. Enjoy & have a fabulous weekend everyone.
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