Wednesday, 1 November 2017

Easy French Toast | Recipe





French Toast recipe

1 egg,
1/2 cup of milk,
1 tsp of sugar,
1 tsp of cinnamon,
2 slices of bread (preferably stale)

A tab of butter
Berries (optional)
Honey or maple syrup (optional)

Method
1. Whisk the egg briefly, then whisk in the milk, sugar, and cinnamon until well combined and homogenised.
2. Preheat a large non-stick pan on low to medium flame.
3. Melt a tab of butter.
4. Soak the bread- one slice at a time in the egg mixture for around 5 seconds on each side.
5. Fry for about 1 and a half minutes to 2 on each side or until golden brown and well cooked through.
6. Plate up the french toast and drizzle with honey or maple syrup. Decorate with fresh berries and serve warm!

Sunday, 1 October 2017

Hong Kong-Style Puff Pastry Egg Tarts 酥皮蛋撻 / 油皮蛋撻 (Easy Method) from Scratch | Recipe





Have you wanted to learn how to make those delicious flaky egg tarts eaten at dim sum or at a local Chinese bakery? Now I've created a recipe to make just that, except there's no knead to fold and fold strenuously to create the puff pastry- I'll be showing you a much easier way (and it's more time saving too!)

Puff Pastry dough recipe
330g of All-Purpose Flour (chilled in the fridge for at least 1 hour beforehand),
200g of Unsalted Butter (Frozen),
7-9 tbsp of Water (with a few ice cubes in),
1 tbsp of Lemon Juice

Method
1. In a large bowl, pour in the cold flour. Then, using a cheese grater, grate in the frozen butter.
2. Using a fork, coat the butter shavings well with the flour.
3. Add in the ice cold water, one tablespoon at a time, mixing until a rough ball forms.

The reason for adding the water a tablespoon at a time is so that you don't add too much which would create a wet dough- not what we're looking for. Depending on the humidity of your location, you could be using 7 tbs if you are in a humid/wet environment. For a drier environment you're looking towards adding 9tbsp max.

4. Add in the lemon juice and mix until a rough ball is formed. Feel free to use your hands and then place this dough ball onto a sheet of plastic wrap. Wrap well, flatten into a disk and then refrigerate until used.

Egg Tart filling recipe
95g of Sugar,
260ml of hot Milk,
2 Eggs,
1/2 tsp of Vanilla Extract

If you would like the egg filling to look more traditional, I suggest adding a few drops of yellow food coloring to give it that golden yellow color.

Method
1. Mix together the hot milk (heated in the microwave for around 1 minute) and sugar until it is dissolved. Let it cool before using.
2. Once cooled, whisk the 2 eggs in a large bowl. Then, whisk in the milk and vanilla extract. Now would also be the time you would ass the food coloring if desired.
3. Strain this mixture to remove any impurities and to achieve a smooth mouth-feel once baked.

4. Take the dough out and roll out to 12x12 inches on a floured surface.
5. Using a circular cookie cutter roughly the same size as your egg tart pans, cut out circles of dough.
6. Grease your egg tart moulds generously with butter.
7. Push the dough into the egg tart mould (in a pinching motion with your thumb in the tin and your index finger outside) so that you get a thin bottom and thicker sides. Also, push the dough slightly above the sides of the tin so it forms a high border.
8. Pierce the bottom of the dough with a fork several times, making sure not to pierce through the dough fully otherwise the egg filling will leak and will be hard to remove later on.
9. Fill each egg tart tin with the egg mixture until around 80% full.
10. Bake at 170c for 20-25 minutes. Let cool slightly and then serve warm while still crunchy and fresh!

Saturday, 2 September 2017

Oreo Cream Cake | Recipe


INGREDIENTS
3 egg yolks,
6 Oreo cookies, crushed into fine crumbs,
20g of sugar,
20ml of milk,
1 tsp vanilla extract,
20g of flour,
10g of cocoa powder,
3 egg whites

CREAM
200ml of whipping cream,
20g of sugar

Crushed Oreos/ extra Oreo crumbs to garnish

METHOD
1. In a food processor, blend the Oreo cookies into fine crumbs, Set aside.
2. Whisk together the egg yolks and sugar in a large bowl until light and pale. Then, whisk in the milk and vanilla extract until smooth.
3. Add in the Oreo crumbs, flour and cocoa powder and whisk briefly until just combined. The batter should be slightly thick.
4. In a separate bowl, whip up the egg whites until stiff peaks form. Make sure the bowl is free from fat or grease/oil and is very clean to ensure that the egg whites whip up to their full potential.
5. Fold in 1.3 of the egg whites into the egg yolk mixture. Then fold in the other thirds gently- incorporating the egg whites in small batches rather than adding them all at once ensure they are efficiently mixed in.
6. Pour batter into a lined rectangular baking pan and bake at 180C for 15 minutes or until a toothpick inserted into the centre of the cake comes out clean.
7. Let the cake completely cool once baked. Once cooled, use a large cookie cutter to cut out circles of cake around 5 inches in diameter.
8. Meanwhile, whip the cream and sugar in a large bowl until soft peaks form. Then, transfer this cream into a large piping bag fitted with a star tip.
9. Place a circle/layer of cake on a large cake turn-board and pipe cream in a wave-like motion around the edges (backward and forward motion) before piping in the centre.
The result should be a nice even layer of cream on top of the cake.
10. Sprinkle crushed Oreo cookies before placing another layer on top. Repeat this layering process until you end up with the layers of cake and 3 layers of cream.
11. For the top, exposed layer of cream, garnish/decorate with Oreo crumbs.
12. Refrigerate cake for at least 3 hours in fridge before serving to ensure all the layers are all set. Enjoy!

Saturday, 26 August 2017

Mango Rose Cake | Recipe


INGREDIENTS
CAKE
3 egg yolks,
45g of sugar,
2 tbsp of milk,
3 tbsp of oil,
1 tsp of vanilla extract,
45g of all-purpose flour,

3 egg whites

CREAM
375ml of whipping cream,
3 tbsp of sugar

2 mangoes,
sponge fingers

METHOD
*Preheat oven to 180C
1. Whisk together the egg yolk and sugar until slightly pale.
2. Whisk in the milk, oil and vanilla extract until smooth.
3. Add in the flour and whisk briefly until smooth.
4. Whip up the egg whites until stiff/soft peaks form. Gently fold in a little bit of the egg whites at a time until well mixed in.
5. Pour batter into two 6 and a half inch, lined cake pans. Drop the pan gently 3 times to release any trapped air bubbles.
6. Bake for 15-20 minutes or until a toothpick inserted into the centre of the cake comes out clean.
7. Once baked, drop the cake to prevent shrinkage as it cools.

8. Whip the cream and sugar until soft peaks form. Set aside.
9. Peel the 2 mangoes using a vegetable peeler to remove all skin.
10. Cut each mango beside the pit to get 2 halves.
11. Carefully cut thin slices from each half (vertically). Cut scrap pieces of mango into rough cubes.
12. Place cream into a piping bag fitted with a star tip.
13. On a large cake board, spread/smear a small dollop of cream to stop the cake from moving.
14. Place cake on the cake board, and spread a thin, even layer of cream on top.
15. Pipe a cream border around the edge of the cake and fill the centre with the scrap mango cubes.
16. Cover the whole cake with the second layer of cake before covering the entire cake with a layer of cream (using a decorative palette knife).
17. Cover the sides the sponge finger biscuits (sugar coat facing outside).
18. Pipe cream in a wave-like motion around the edges on top of the cake.
19. Fill in the centre by overlapping mango slices from the edges to the centre of the cap, forming a rose pattern. In the centre, curl a small slice and fit it into the hole.
20. Refrigerate the whole cake for 3-8 hours (preferably overnight) so that it can set, and to avoid it from falling apart when cut.
21. Slice, serve and enjoy!

Saturday, 1 July 2017

Homemade Donuts from Scratch | Recipe


INGREDIENTS
295g bread flour,
3 tbsp sugar,
3 tbsp unsalted butter,
1 and 1/2 tsp of dried, active yeast,
120ml of warm milk,
1 egg,
1/4 tsp of salt

METHOD
1. Whisk together the flour, sugar, salt and dried yeast together in a large mixing bowl to aerate.
2. Create a well in the center of the dry ingredients and add the egg, butter and milk.
3. Knead for 3-5 minutes using a stand mixer, or 6-7 minutes by hand.
4. Grease a large bowl, roll the dough into a ball, and cover it with a plastic wrap (directly touching the dough).
5. Let rise in a warm, draft-free place for 1 and a half to 2 hours. I like using the microwave (switched OFF)- I place the dough inside along with a cup of hot water to rise.
6. Once risen, place dough onto a well-floured work surface.
7. Roll dough using a rolling pin to around a half-inch thickness.
8. Cut 2 and a half inch circles using a circular cookie cutter. Within each circle, cut a smaller hole in the centre using (e.g the wide end of a piping tip).
9. Place the donuts and the corresponding donut holes onto a lined baking sheet, Cover loosely with plastic wrap and let rise for 45 minutes.
10. Once risen, heat 2 inches of oil in a large pot to 190C. To test to know if the oil is hot enough, pinch a piece of dough and drop into the oil- if it sizzles and floats, it is ready.
11. Place donut into the oil and cook for about 45-60 seconds on each side. Make sure to not overcrowd the pot (i.e only cook a maximum of 2 dounts at any one time) as this may drop the temperature of the oil, resulting in uneven cooking.
12. Let the donuts drain on some paper towels and let cool.

TOPPINGS
Cinnamon Sugar;
1/2 cup of sugar + 2 tbsp of cinnamon = mix together until no clumps of cinnamon remain

// Nutella
// Powdered Sugar Glaze;
1/2 cup of powdered sugar + 1 and a half tbsp of water = mix together until a smooth glaze/icing is formed

Decorate the donuts however you want with the toppings described above. For the cinnamon sugar, it is best to do this whilst the donuts are still warm so that the sugar sticks well. Enjoy!

Thursday, 15 June 2017

Berry Smoothie Bowl | Recipe


INGREDIENTS
1 cup of frozen, mixed berries,
1/2 cup of coconut water,
1/2 tsp of green tea powder,
1 ripe banana,

sliced bananas + peaches + rolled oats + chia seeds + fresh coconut pieces + sliced almonds

METHOD
1. Blend the frozen berries, coconut water, green tea powder, and banana in a blender until smooth and no lumps remain.
2. Pour smoothie into a bowl, and decorate accordingly with sliced bananas, peaches, rolled oats, chia seeds, fresh coconut pieces and almonds!
3. Enjoy!

This smoothie bowl is so refreshing for the summer and it's also super healthy too. Packed with super foods such as green tea and chia seeds and almonds, this smoothie bowl will not only satisfy your eyes but your health too!

Thursday, 1 June 2017

Nutella Cookies | Recipe


INGREDIENTS
113g unsalted butter,
1/2 cup Nutella,
1/2 cup brown sugar,
1 egg,
1 tsp vanilla extract,
1 cup all-purpose flour,
2 tbsp cocoa powder,
1/2 tsp baking soda

METHOD
1. Beat the butter, Nutella and brown sugar together until light and fluffy.
2. Add in the egg and vanilla extract, and mix until well combined.
3. Stir/fold in the flour, cocoa powder and baking soda until briefly mixed. Then, beat for a few seconds to ensure everything is fully combined.
4. Scoop spoonfuls of cookie dough onto a lined baking sheet. Leave 2-3cm between each mound of cookie dough.
5. Bake for 10-13 minutes at 190C. Do not over bake otherwise the cookies will be hard, rather than chewy and soft.
6. Let the cookies cool slightly, and serve warm with a large glass of cold milk- enjoy!