Ube Crinkle Cookies

Ingredients
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
130g unsalted butter
1/2 cup sugar
1 egg
1 cup ube puree + some dry blue pea flower( steam n blend smooth add some sweet condensed milk)
1 cup powdered sugar

Instructions
Mix & sift dry ingredients – flour, baking powder and salt.
Cream together butter and sugar until light and fluffy. Beat in the egg.
Add in ube pure then gradually add in the dry ingredients.
Cover the bowl with cling wrap and chill for 4 hours or overnight.
Take abt 1 ice cream scoop, roll the cookie dough into balls and coat with powdered sugar.
Bake at 180 degree C for 13-15 minutes or until done.
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Mango mousse cake

Note: this recipe has a lot of mousse to compare with cake portion.

Chiffon cake

A.

3 large egg yoke

25g fine sugar

40g oil

50g mango yogurt drink

20g mango yogurt

50g super flour

B.

3 large Egg white

60g fine sugar

1 tsp lemon juice

Method

1.  In  a large bowl, use the handwhisk to mix egg yolks and sugar till sugar has dissolved.  Then add in vegetable oil, yoghurt, mango yogurt drink, mix well.

2. Shift in the flour , mix till well combined.

3. In a clean bowl, whisk egg whites till foamy, add lemon juice. gradually add in sugar, whisk till  peaks form.

4. Take 1/3 egg white fold in egg mixture into the egg whites, than add all egg white and fold slowly. Pour in the ungreased 18 cm round cake pan.

5. Bake in a preheated oven @ 160 deg C for 35-40 min. Test with a skewer till it comes out clean.

6. Remove from oven and immediately invert cake onto a wire rack to cool.

7. Once cooled, unmould the cake and let it cool completely.

Mango Mousse :

17g Gelatine Powder

60g Hot Water

300g Whipping Cream

3 Tbsp Icing Sugar

300g Mango Puree (1 medium mango flesh blend with 1 small pax mango yogurt n abt 100ml yogurt

Method 

1) In a mixing bowl, whip whipping cream with icing sugar to mousse state. Refrigerate to chill.


2) In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to mango puree.  Mix well.

3) Add the mango mixture to whipped cream. Mix well till incorporated.

4) Use a 18cm inch cake ring (or spring form pan), place a layer of cake and pour in mango mousse, or use a large piping tip to pipe the mixture. Let it slighlty set for about 10 minutes in the fridge.


5) Lay another cake layer and pour the remaining mousse. Let it set for 30 to 45 minutes in the fridge.

Decorate with mango slice n strawberry

 

肉松海带蛋糕卷

材料:

蛋白组:A蛋白4个,细砂糖50克,柠檬汁少许

蛋黄组:A蛋黄4个,低筋面粉50克,牛奶50克,玉米油50克

组合:香甜沙拉酱、肉松

做法:

1:将蛋黄中加入玉米油、牛奶搅匀,筛入低筋面粉,搅匀,放一边静置。

2:蛋白打发至出现弯钩,其实这个状态还是蛮难把握,不过这个配方的好处是,液体量大,只要蛋白不会特别干,就不会开裂。

3:将蛋白糊分次加入到蛋黄糊中,翻拌均匀。

4:28*28烤盘,放油纸铺平,将蛋糊倒入,刮板刮平。

5:撒上韩国海带和肉松。

6:烤箱预热,170度,送入。

7:烘烤20分钟左右。(具体时间和温度,还要看你家的烤箱来定)

8:蛋糕出炉,将其带着油纸拖出,放晾网上晾凉。面朝上晾凉,这样表面干了,不容易卷的时候掉皮。晾至基本凉,略带点温度,将蛋糕翻面,抹上香甜沙拉酱。

9:撒上肉松和海带。

10:卷起,油纸先不要扒掉,放冰箱冷藏30分钟定型后再切。

🌼样”龙饼”

第一盘挤得太密, 太扁了。😅

因为比较喜欢🌼, 所以把龙饼挤成🌼样。也因为不太喜欢太浓的奶粉味, 我在材料上也做了一些调整。

材料 ingredients

150g unsalted butter (230g unsalted Anchor)

100g icing sugar (180g)

2 egg yolk (3)

60g milk (80g)

20g milk powder (40g)

10g custard powder (10g)

200g corn startch (400g)

100g potato flour (100g)

Method

1. Cream the soften butter till pale in color.

2. Add icing sugar, continue beating till fluffy.

3. Add egg yolk. 1 by 1.

4. Add milk in a few time untill well incorporate.

5. Shift in the dry ingredient. Shift 2 times all the dry  ingredients to mix well.

6. Use spatular to mix the dry into the butter mix.

7. Pipe the shape u like n bake in the pre heat oven 160-170 degree C for 20-25 min.

Note : this recipe can only make 2 small container.

 

Matcha cheesecake

 

Ingredients

Base – matcha chiffon cake or other option

4g or 2 sheets gelatine (soften a while in the water n disolve in 2 tbs warm water)

250g creamcheese (soften)

200g whipped cream (beat till soft peak)

50g icing sugar

100g condence milk

2-3 tbl matcha + disolve in 4-5 tbl hot milk + 1 sheet or 2g of gelatine)

Method

1. Line a 7″ round tin with plastic liner. Laying the thin chiffon cake as the base.

2. Soften creamcheese and beat with icing sugar, condensed milk and gelatine until smooth.

3. Mix in beated whipoed cream, stir until smooth.

4. devided the mixture into 3 portion. Big, medium n small.

5. Add abt 1 tbl matcha in biggest portion make a light green. Add abt 2 tbl matcha into medium portion n add all matcha into small portion to make the darker green.

6. Pour in the biggest/light green, follow by the medium and lastly the small portion mixture.

7. Put in the fridge at least 4 hours or overnight before cutting.

 

 

蓝莓金捅牛油蛋糕

材料
自发粉230g(预先过筛2次)
金桶牛油250g
幼糖180g
鸡蛋4粒
柠檬皮削1粒

Vanila 1茶匙
牛奶4汤匙(我用清水代替)

蓝莓适量

8寸方形烤摸盘铺好油纸。
牛油和糖打发至乳白,逐粒鸡蛋加进去(加了一粒搅拌均匀才加另外一粒)
筛如自发粉(分2次加,拌均匀才加下一次)
加柠檬皮削拌均匀
加牛奶(清水)。。视面糊浓稠来酌量加, 倒入面糊, 蓝莓加些面粉排在上面。
预热烤箱,上下火160-170度,烘45-55分钟即可。

Coffee cotton cake 咖啡可可棉花蛋糕

 

咖啡可可棉花蛋糕 (食谱来自JJ Sk Sharon )

材料 A: 葡萄籽油80g(我用粟米油),特幼面粉80g (我用80g普通面粉+10g蜀米粉),可可粉10g,蛋黄6个 (54-55g全蛋的重量),全蛋2个, 1包越南咖啡+1包nescafe 3合1,热鲜奶100g ~*咖啡粉加入热奶拌至溶,待凉,备用。

材料 B: 蛋白6个,原庶糖60g(我放幼糖70g)。

做法:

1. 粟米油加热至有纹路,熄火,马上倒入过筛了的粉类中搅拌成烫面糊,待凉,备用。

2. 蛋黄加入全蛋,加入咖啡糊搅拌均匀,再加入烫面糊搅拌均匀,备用。

3. 蛋白打至粗泡,分3次加入幼糖打至中性发泡,分次与蛋黄糊混合均匀。

4. 把面糊倒入8″圆模中,轻震出气泡。

5. 预热烤箱以"水浴法"以170度单单上火,中下层,烤40分钟,再转150度上下火,中下层烤20分钟或至熟(~我是150度烤80分钟或至熟~ by Joanne Lai🤗🤗🤗)

6. 出炉 倒扣 待凉 脱模。