Recipe yield: 1 cookie INGREDIENTS
2 ripe bananas,
1 cup of rolled oats
METHOD
1. Chop one banana into thin slices using a knife. Place the slices on a plate, cover with plastic wrap and then freeze for 3-5 hours until frozen solid.
2. Preheat the oven to 180C.
3. Grind the oats in a food processor until a fine powder is formed. Add in the second banana and blend until a dough forms.
4. Line a baking sheet with a piece of parchment paper.
5. Divide the dough into two and roll/shape into two balls.
6. Flatten with a spatula into a thin disc with an even thickness throughout.
7. Bake the dough for 10-15 minutes or until dry throughout. Let the cookies cool fully.
8. Blend the frozen banana until creamy and smooth. A soft serve, ice-cream consistency should result.
9. Scoop the ice cream on top of the bottom of one cookie, then place another cookie on top to form an ice-cream sandwich. Serve immediately and enjoy.
Pancakes are one of my favourite breakfast foods ever- they're so easy to whip up and they're so delicious too. Growing up, I would wake up to a huge stack of pancakes that were drowned in maple syrup and so every time I make these, I immediately recall the happy moments of my childhood. Furthermore, these pancakes don't require a mixer to be made- just a whisk and a bowl! Since these pancakes are so foolproof, this has since become my go-to recipe for whenever I crave warm, fresh pancakes. Everybody needs a go-to recipe, and I guarantee you that this will soon become yours too! The thing I love about pancakes too is that they're so versatile- just like bread you can serve them sweet or savoury. For a savoury dish, serve with bacon and maple syrup, or for dessert, serve warm with a big scoop of good quality vanilla ice cream along with a heavy dose of chocolate syrup- yum! Pancakes Recipe Recipe by iSaamuel INGREDIENTS; 135g of all purpose flour, 1 teaspoon of baking soda, 2 tablespoons of sugar, 140ml of milk, 1 egg, 2 tablespoons of melted, unsalted butter, extra butter if your pan isn't non-stick METHOD; 1. Into a large bowl, sift together the flour and baking soda. Whisk in the sugar. 2. In another bowl, whisk together the milk, egg and the melted butter. 3. Pour the dry ingredients into the wet and whisk briefly until it's just combined. Make sure no lumps of flour remain. 4. Heat your skillet/pan on low heat. Add a tab of butter and spread it out evenly across the pan if it isn't non-stick. 5. Using an ice cream scoop, scoop a dollop of the pancake batter on to the skillet. Using the back of the ice cream scoop/ladle, gently spread out the batter into a circular shape. 6. Cook the pancake for 30 seconds to 1 minute on the bottom, and only about 30 seconds for the other side. The pancake is ready to flip when the top appears dry and bubbles are formed throughout its surface. Tip: After you've flipped your pancake, make sure you do not press down/flatten it down with your pancakes in hopes of trying to cook faster- it won't. All it does is it flattens the pancake into a dense and chewy one. So with this in mind, be delicate with them! 7. Once your pancakes are done, stack them on top of each other and serve with a big tab of butter and lots of maple syrup. Garnish with fresh berries and bananas for a great, indulgent breakfast. Feel free to incorporate chocolate chips into your pancake batter, or why not add fresh blueberries for a refreshing burst of flavour and texture!
Buttery, flaky and light, these scones will definitely impress anyone who comes over for afternoon tea. Best served with clotted cream and jam and a cup of tea to experience the real British experience.
Make this for your next tea party!
Scones Recipe Recipe by iSaamuel INGREDIENTS; 250g of all purpose flour, 1 tablespoon of baking powder, 50g of cold, cubed, salted butter, 50g of sugar, 1 egg, 100ml of milk, 1 beaten egg, 1 tablespoon of milk for the egg wash METHOD; 1. Sift flour and baking powder into a large mixing bowl. Stir in the sugar until well combined. 2. Add in the butter and using your fingertips, rub until the mixture resembles breadcrumbs. 3. Make a well in the centre and add in the egg and milk. Stir with a spatula until a soft dough forms. 4. Gather the dough together. Flour your work surface and pour it out onto it. 5. Roll the dough until it is an inch thick throughout. Using fluted cookie cutters, cut out the scones. 6. Place the scones on a lined baking sheet and brush on the egg wash for a golden brown finish. 7. Bake at 180c for 10-15 minutes or until golden brown. The scones should be well risen and puffed up. Let the scones cool before serving with clotted cream and jam. Meanwhile, you can make your cup of tea! Feel free to replace the milk in this recipe with buttermilk to make buttermilk biscuits which you can then serve with homemade sausage and gravy for a Southern twist. Enjoy!
These delicious coffee scented sponge cakes paired with softly whipped cream is just so perfect. The toasted walnuts add a crunch which contrasts starkly against the soft and fluffy cake. Try this out to see what the hype is about. Treat your dad to this delicious cake in place of his morning cup of coffee on Father's Day for his hard work throughout the year and he'll be surely impressed!
Coffee and Walnut Cream Cake Recipe Recipe by iSaamuel INGREDIENTS; Cake
4 egg yolks,
130g of sugar,
2 teaspoons of pure vanilla extract,
5 tablespoons of vegetable oil,
6 tablespoons of milk,
140g of cake flour,
2 tablespoons of instant coffee,
2 tablespoons of hot water,
4 egg whites
Cream
375ml of heavy whipping cream,
5 tablespoons of sugar,
toasted walnuts
METHOD;
Cake
1. Whisk the egg yolks and sugar until thick and pale.
2. Add in the vanilla, oil, and milk and mix until well homogenised. Sift in the cake flour and stir gently until well combined- don't overmix.
3. Dilute the instant coffe with the hot water and add this mixture into the egg yolk mixture.
4. In another large bowl, whisk the egg whites until stiff peaks form.
5. Fold the egg whites into the egg yolk mixture in different increments so that they get mix in thoroughly.
6. Pour this batter into two lined 7 inch cake tins. Bake at 180c for 17-20 minutes or until they become nicely golden brown and a toothpick inserted into the centre of each cake comes out clean.
Let the cake cool before decorating.
Cream
1. Whip cream with sugar until soft peaks form.
Use this to decorate the cake
Decorating
1, Spread 1/3 of the cream on top of the 1st layer of cake. Sprinkle on some toasted walnuts.
2. Place the other layer of cake on top.
3. Use the rest of the cream to cover the whole cake, while leaving some behind to pipe decorations according to the occasion you are make it for.
Who doesn't love chocolate? This cake takes it to another level- it has three forms of chocolate (chocolate cake, chocolate mousse and chocolate ganache all combined) and it's so easy to make! The soft and moist chocolate cake compliments the airy mousse well, along with the ganache that adds depth to this recipe. This cake is so delicious that I may or may not have eaten half of it already (oops!) Give this recipe a go and let me know how it turns out.
Chocolate Mousse Cake Recipe Recipe by iSaamuel INGREDIENTS; Cake
3/4 cup of all purpose flour,
3/4 cup of sugar,
3/4 cup of cocoa powder,
1 teaspoon of baking soda,
1 teaspoon of baking powder,
1 cup of milk,
1/2 cup of vegetable oil,
1 egg,
1 cup of hot water
Chocolate mousse
100g of semi-sweet chocolate,
250ml of heavy whipping cream,
2 egg whites
Ganache
50g of dark chocolate,
150ml of heavy cream
METHOD; Cake
1. In a large bowl, sift the flour cocoa powder, baking soda and baking powder. Add in the sugar and whisk well.
2. Make a well in the centre of the dry ingredient with a spatula and add in the egg, milk and oil.
3. Whisk together briefly. Add in the hot water and stir with a spatula until a thin batter is formed.
Tip: Adding the hot water thins out the batter creating a moist cake with a tender crumb.
4. Pour batter into two 7 inch cake pans lined with parchment paper.
5. Bake at 180c for 20-15 minutes or until a toothpick inserted into the center of each cake comes out clean.
Let the cakes cool thoroughly before decorating.
Mousse
1. Chop the semi-sweet chocolate with a knife, into small pieces.
2. Heat the cream until it simmers on medium low flame. Do not boil.
3. Pour the cream on top of the chocolate and leave this for 5 minutes without stirring.
4. Stir with a whisk after 5 minutes until no lumps of chocolate remain, and you'll be left with a smooth ganache.
5. Transfer into a large bowl. Using a mixer, whisk until soft peaks are formed.
6. After, gently heat up the egg whites using a water bath while whisking constantly to ensure it doesn't cook.
7. Whisk the egg whites until soft peaks are formed. Fold this into the chocolate/cream mixture until no streaks of egg whites remain.
Ganache
1. Repeat steps 1-4 as above for the mousse.
Assembly
1. Place half of the mousse on top of the first layer of cake. Spread evenly.
2. Place the second cake on top and place the rest of the mousse on top of that,
3. Spread evenly, decorate with whipped cream and pour the ganache as desired.
Enjoy!
These soft and chewy cookies will be a crowd pleaser at any party. The sweet, vanilla cookie compliments the buttery and crunchy macadamia nuts. Furthermore, these cookies aren't overly sweet unlike the ones found in many bakery shops. Enjoy!
White Chocolate Macadamia Nut Cookies Recipe Recipe by iSaamuel INGREDIENTS; 115g / 1/2 cup of unsalted butter (at room temp.), 1/4 cup of white sugar, 1/2 cup of packed brown sugar, 1 egg, 1 teaspoon of pure vanilla extract, 1 cup and 2 tablespoons of all purpose flour, 1/4 teaspoon of baking soda, 1/4 cup of macadamia nuts, 1 cup of white chocolate chips METHOD; 1. Mix together the butter, white and brown sugar until light and fluffy. 2. Add in the egg and vanilla extract and mix until the mixture becomes pale. (Takes about 3 minutes using a mixer). 3. In a small bowl, combine the baking soda in together with the flour. Pour this into the butter mixture. 4. Mix briefly either by hand or using a mixer on the lowest setting- do not overmix or you'll have dense, hard cookies. 5. Stir/fold in the macadamia nuts and chocolate chips using a wooden spoon or spatula. 6. Using an ice cream scoop, scoop even amounts of cookie dough onto a lined baking sheet. 7. Bake at 180c for 10-15 minutes or until the cookies are just lightly brown, and the centres should still be soft. 8. Let cool and serve warm with a big glass of cold milk. Enjoy!
One of the best things about visiting Hong Kong is getting to eat a fresh pineapple bun from a local bakery. These sweet treats are so addictive! The sweet, crispy topping along with the soft, fluffy bun is such a great pairing. To make these as authentic as I can, the top must be crackled just like the traditional ones. In order to achieve this, we must use baking ammonia in the topping- although this is such a minute amount, it gives it such a beautiful, authentic look and that crispy, crumbly crunch. I know that baking ammonia may not be readily available in your country, so here is
where you can buy it: http://amzn.to/1V0k8NY
As it is such an important ingredient, I therefore would not recommend you substituting or omitting it in this recipe if you want to make this as authentic as possible, so please use the above link if you cannot purchase it wherever you live. That said, enjoy this recipe!
Pineapple Buns (菠蘿包)Recipe by iSaamuel INGREDIENTS; Sponge dough
250g of strong bread flour,
15g of sugar,
1/2 teaspoon of instant yeast,
70g of heavy cream,
18g of egg whites,
80g of milk,
10g of unsalted butter
Main dough
38g of sugar,
15g of milk powder,
25g of egg whites
Topping
30g of lard,
1/8 teaspoon of baking ammonia,
1/8 teaspoon of baking soda,
5g of milk powder,
50g of plain flour,
5g of evaporated milk,
50g of sugar,
5g of egg
METHOD; Dough
1. Sift bread flour into a large bowl. Add in the sugar, yeast, cream, milk and unsalted butter. Using a dough hook attachment, mix all of the ingreduents together until a dough is formed,
2. Cover this dough with plastic wrap and let it rise in a warm place for 90 minutes or until doubled in size.
3. Once risen, tear the dough into small pieces. Add in the sugar, dried milk powder, and egg whites. Knead again for 10 minutes until the dough is elastic. You can do this by hand, but it'll take longer to knead and it might be a bit sticky and hard to work with, but it is definitely do-able!
Tip: The dough had finished kneading if it can stretch out very thinly, creating a transparent film.
4. Cover and let the dough rise again for 50 minutes or until doubled in size.
Meanwhile, we can make the topping that is place on top of the buns.
Topping
1. In a large, shallow bowl, add in the lard, baking ammonia, baking soda, milk powder, flour, evaporated milk, sugar and egg.
2. Using your fingertips, rub the lard and the other ingredients into moist crumbs. Gather crumbs to one side of the bowl and then push down to form a dough.
3. Keep folding and pushing down until everything is well combined, but do not knead,
4. Place the topping dough onto plastic wrap and wrap well. Set aside in the fridge.
Meanwhile, we can get back to the bread dough.
To test whether the dough has risen enough, place a floured finger into the dough and if it stays indented, it has.
Assembly
1. Divide the dough equally into 6 portions (or 8 if you want more). Shape each portion into a ball by pulling and stretching the dough. (Watch video).
2. Place the dough balls onto a parchment lined baking sheet. Cover and let them rise for a final 30 minutes.
3. Meanwhile, flour your work surface. Divide the topping into 6 equal pieces.
4. Flatten each topping piece into a circle that is as thin as possible (without breaking). If the dough becomes so thin that a hole forms, gently seal it back together.
5. Place topping on top of each risen bread dough.
6. Brush the buns with a beaten egg for that golden finish when they come out of the oven.
7. Bake at 180c for 15-20 minutes until the top is crackled and golden brown and that the bun is throughly cooked.
Eat straight out of the oven while the top is still crispy and the bun is still soft, Enjoy!
This recipe combines all of the mature flavors of your classic Tiramisu, in a cold, soft and creamy ice-cream form. This is absolutely perfect at times when you crave something creamy and cold under the hot rays of summer. I love this recipe because it is SO easy- there is no need to churn or buy an additional ice cream maker just to make delicious ice cream. Thanks to the condensed milk in the recipe, it provides a depth of richness, and, the condensed milk and alcohol in this never actually freezers hard and firm, so it leaves your ice cream with minimal ice crystals for a soft and dreamy texture- reminiscent of a luscious gelato.
The decadence of this ice cream goes really well with the sponge fingers in this recipe, as they soften up in the freezer into miniature sponge cakes for a variety of textures, as the ice cream gently melts in your mouth. The magic about making homemade ice cream is that you know what will be in it, unlike with many store-bought brands, where they have ingredients you can't even pronounce! Enough with the talking, here's the recipe:
Tiramisu Ice Cream Recipe Recipe by iSaamuel
INGREDIENTS;
300ml of Heavy Whipping Cream,
1/2 - 3/4 Cup of Condensed Milk (Depending on your personal preferrence of sweetness),
1 Tablespoon of Coffee Extract or 1 Tablespoon of a Coffee Liquer,
125g of Mascarpone Cheese (Softened),
2 Tablespoons of Instant Coffee,
7 Sponge Fingers (Chopped into bite-size pieces),
Your personal choice of nuts (Optional).
1. In a large bowl (as always ;)), whisk together the whipping cream, the condensed milk, and coffee extract/liquer until soft peaks form.
2. Add in the mascarpone cheese and instant coffee, whisking thoroughly until a pale brown colour is achieved.
3. Chop the sponge fingers into bite-size pieces. Fold them in with the nuts into the cream mixture. I like to use sponge fingers with this recipe, rather than traditional Italian Savoiardi Lady Fingers, because it softens easier, therefore results in almost miniature 'sponge cake pieces' in the end result.
4. Pour this mixture into an air-tight freezable container and freeze for at least 5 hours until the ice cream is cold and set.
5. Scoop and serve this to family and friends to show them that you are the next ice cream maker of the house! Enjoy.
These rich, chocolatey and fudgy brownies are perfect for your loved ones on Valentine's Day! These are so decadent and will get everyone talking about how you made these so easily, with a professional result- come and try these delicious treats!
Fudgy Chocolate Brownies Recipe Recipe by iSaamuel
INGREDIENTS;
- 1 cup of Semisweet Chocolate or 1/2 Cup Milk and Dark,
- 2 tablespoons of Unsalted Butter,
- 1/4 cup of Sugar,
- 1 tablespoon of Cocoa Powder,
- 2 tablespoons of Flour,
- 2 Eggs
1. Whip eggs and sugar until pale, but not thick, but instead roughly doubled in size.
2. Melt the chocolate and butter, and whisk into the egg mixture.
3. Stir flour and cocoa powder until roughly combined- do not over-mix.
4. Pour into a lined rectangular baking brownie pan- sprinkle on Walnuts (optional) before baking.
5. Bake at 180C for 10-15 minutes until the edges are set but the center should be slightly 'gooey. '
6. Let the brownies cool, dust and garnish with powdered sugar!
Serve with your favorite ice cream and chocolate sauce for your loved one this Valentine's Day!
Crunchy on the outside, soft and chewy on the inside- this is a perfect
sweet cookie that you can re-create at home, impressing friends and
family with them having thought these just came out of a famous French
patisserie!
For me, the perfect macaron must have a light, thin 'egg-shell'-like texture, and the inside of the macaron shell should soft and ever so slightly chewy. Since macarons need to be precise and accurate in order to achieve the right texture, and for the 'feet' to appear, it is vital to measure the ingredients using a digital food scale rather than relying on cups for measurement to achieve the best results everytime. Enough with the talking, here is the recipe:
French Chocolate Macarons RecipeRecipe by iSaamuel
INGREDIENTS;
- 40g of Egg Whites,
- 16g of Caster Sugar,
- 75g of Powdered Sugar,
- 10g of Cocoa Powder, (replace with more Powdered Sugar if wanting plain macarons)
- 50g of Almond Flour,
Ganache filling;
- 60g of Dark Chocolate, melted, (use Milk if you like),
- 3 Tablespoons of Heavy Cream.
1. Whisk egg whites and caster sugar until stiff peaks are formed.
2. Sift in the powdered sugar, cocoa powder and almond flour on top of the stiff egg whites.
3. Cut and fold the dry ingredients into the egg whites with a spatula (this process is called 'Macaronage'). Do not over-mix or under-mix.
Over-mixing will result in flat macarons, while under-mixing creates 'cracked' macarons.
Mix until the batter is a 'lava-like' drooping consistency. The batter is ready when it spreads out gradually after being poured.
4. Pour the complete batter in a piping bag and cut the corner.
5. Pipe macaron batter into even circles on a lined baking sheet. Drop the baking sheet 3 times to release any air bubbles.
6. Let the macarons rest and air-dry for 30 minutes to an hour, or until dry to touch.
7. Once dried, bake at 160C for 15-18 minutes. During the process you should see 'feet' forming under the cookies. The macarons are done when the peel off the baking sheet easily.
For the Chocolate Ganache filling;
1. Melt dark chocolate with cream in the microwave or over a 'bain-marie' (double boiler- a pan of simmering water under a bowl). Mix well to combine and you're done!
Fill or pipe this filling in between 2 cookies and decorate with Cocoa Powder or edible glitter/luster dust! Enjoy.
These cupcakes are absolutely perfect for any birthday party. They may look normal on the outside, but inside, they are filled with a creamy, vanilla custard waiting to be oozed out and suprised by anyone. Topped off with whipped cream, feel free to decorate them your way!
Birthday Vanilla Cupcakes Recipe Recipe by iSaamuel
INGREDIENTS;
45g of Bread Flour,
3 Egg Yolks,
2 Teaspoons of Pure Vanilla Extract,
3 Tablespoons of Vegetable Oil,
2 Tablespoons of Milk,
45g of Sugar,
The seeds from 1 Vanilla Bean/Pod,
3 Egg Whites,
1 Teaspoon of Cream of Tartar,
- Custard*
3 Egg Yolks,
The seeds from 1 Vanilla Bean/Pod,
1 Tbsp of Vanilla Extract,
1/2 Cup of Sugar,
1 Tbsp of Cornstarch,
3 Cups of Fresh Milk
- Whipped Cream**
3/4 Cup of Heavy Whipping Cream,
2 Tablespoons of Sugar
Vanilla Cupcakes
1. In a large mixing bowl, whisk together the Bread Flour, Egg Yolks, Vanilla Extract, Oil, Milk and Sugar until pale, thick and creamy.
2. Add in the seeds from the Vanilla Pod and whisk well until the seeds are evenly visible and distributed through the batter.
3. In another large bowl, whisk Egg Whites and Cream of Tartar until stiff peaks are formed and Egg Whites are glossy. When the bowl is tipped, the Egg Whites should not fall out or move. If it moves, whisk longer until it does not move at all.
4. Fold the Egg Whites, with a rubber spatula, into the Egg Yolk batter, gently and gradually., until a complete batter is formed. Be gentle and don't whisk vigorously otherwise you will lose the air beaten for the Egg Whites, resulting in an unfavorable texture (chewy).
5. Divide batter equally into a lined cupcake pan. Bake at 180C for 15-25 minutes or until a toothpick or a skewer is clean when inserted into the centre of a cupcake.
6. Let the cupcakes cool before decorating.
Custard*
1. Whisk egg yolks and sugar in a large bowl for 5-8 minutes until the mixture is pale and thick.
2. Heat up the milk in a large saucepan on medium-high heat, along with, vanilla beans, and the used vanilla pod, until it just comes to a boil. Take 3 tablespoons of the milk and mix with the constarch to create a slurry.
3. Remove the vanilla pod. Pour the hot milk over the egg yolks while whisking constantly. When completely mixed in, return to the pan. Pour in your cornstarch slurry.
4. Stir over a low heat until the mixture thickens enough to coat the back of a spoon. This will take about 5-6 minutes.
5. Once completed, sieve the custard with a strainer into a large bowl in case of any cooked or curdled eggs.
6. Stir in your vanilla extract well. It's now done!
Whipped Cream**
1. Whip the cream with the sugar until soft peaks form. Don't over mix or it could turn into butter and seperate. You could also add vanilla extract! Decorating the Cupcakes
1. Place the Custard and Cream into two seperate piping bags fitted with star piping tips.
2. Poke a hole into the center of each cupcakes and slowly pipe in the custard until the cupcake feels 'full'. Scrape of and remove any excess custard on top.
3. Pipe the Whipped Cream on the cupcakes. Decorate with colorful edible sprinkles, Oreos, or even fruits. It's up to you. Be as creative as you like- enjoy!
Fluffy and soft sponge cakes, with sweet mangoes under creamy custard
and freshly whipped cream. Feel free to use any fruit you'd like! Fresh Fruit and Cream Sponge Cakes Recipe Recipe by iSaamuel INGREDIENTS;
6 Egg Yolks,
6 Egg Whites,
90g of Sugar,
1 Tbsp of Pure Vanilla Extract,
2 Tbsps of Milk,
3 Tbsps of Oil,
1 Tsp of Cream of TarTar,
80g of Bread Flour,
2 Ripe Mangos,
3/4 Cup Heavy Whipping Cream,
2 Tbsps of Sugar.
Powdered Sugar to garnish.
1. In a large mixing bowl, place the Bread Flour, Egg Yolks, Oil, Milk and Pure Vanilla Extract. Whisk this mixture together for 3-5 minutes vigorously until the batter becomes thick and gluten strands should appear.
2. In another large bowl, whisk together the Egg Whites, Cream of TarTar and the Sugar until stiff peaks form, and are glossy.
3. Fold Egg Whites into Egg Yolk mixture gently until it is all combined together. Do not overmix as this will deflate all of the air you have whipped into the egg whites, making for a dense, chewy, 'gummy' cake.
4. Pout the complete batter into a rectangular baking pan (swiss roll pan), spread out batter evenly, and bake at 180C for 15-20 minutes.
5. Let the cake cool. Cut out the cake into circles with a wide cookie cutter. Cut your mango into bite size cubes. Whip the Heavy Whipping Cream with sugar until stiff peaks form.
Decorate as you like by piping the cream and drizzling on custard. Enjoy this layered, professional and elegant dessert!
INGREDIENTS; Recipe by iSaamuel 1 Egg, 1/2 Cup of Milk, 1/2 Cup of Plain Flour, 2 Tbsps of Sugar, 2 Tbsps of Butter (Melted), 1 Tsp of Vanilla Extract (Optional.)
Make the Crêpes savory, by omitting the sugar and adding a 1/2 tsp of Salt to the batter! Serve with Grated Parmesan Cheese and Ham, sprinkled on with freshly ground black pepper to make the best breakfast ever! ^___^
1- In a large bowl, whisk together the Melted Butter, Egg, Vanilla Extract and Sugar together until everything's well combined. 2- Add the Flour in a few additions while whisking vigorously to prevent a lumpy batter. 3- Heat the pan on medium-low heat and use a ladle to scoop the batter on to the pan. 4- Swirl the pan until the batter is distributed evenly and is in a circle. Once the crepe is filled with air, it is ready to flip. When the crepe is flipped, place it on a plate to let cool down. 5- Repeat Step 3 and Step 4 until there is no crepe batter remaining and all the crepes have been cooked. 6. When all the crepes have cooled down, decorate them with some whipped cream and fresh fruits- yum! Be creative and sprinkle them with Powdered Sugar for an elegant look and a hint of sweetness.
This is when the Crêpe is ready flip!
Now that you have the best crêpe recipe, go ahead and make it to impress your family and friends now! You could also drizzle on some Chocolate Sauce/Syrup or spread each crêpe with Nutella... yum! (: Like this recipe? Please share to your friends and family!
1- Whisk together the dry ingredients in a large bowl until well combined. (Flour, Baking Soda & Cocoa Powder)
2- In a large bowl, cream together the butter and sugar until light, creamy and smooth.
3- Add the Egg, Vanilla Extract and Nutella, and mix for 3 minutes until the mixture is very fluffy.
4- Add the dry ingredients and mix on low speed. Then, switch to a spatula to combine everything well.
5-Line a baking sheet with Parchment paper and scoop cookie dough with an ice-cream scooper, then, place them on the baking sheet.
Cookies before baking!~
6- Flatten the cookies out and bake the cookies at 180°C for 10-15 minutes or until the cookies are soft in the middle. Do not overbake!
7- Let the cookies cool before serving. Enjoy! :)
Impress your family with these super chocolatey cookies! They will love this so much! A soft and chewy cookie combined with Nutella to create the ULTIMATE chocolatey cookie! (:
1- Sift the Flour and Baking Powder into a large mixing bowl and then add in the sugar. Mix with a whisk until thoroughly combined.
2- Place the Butter into the Flour mixture and rub them together with your fingertips. Do not use the palm of your hand as you don't want the butter to melt, because we are looking for a 'flaky' and moist scone! The mixture should be very crumbly, but should still have large chunks of butter throughout!
3- In a smaller bowl, whisk together the Milk, Eggs and Vanilla Extract until well combined. Pour the wet ingredients into the dry ingredients.
4- With a wooden spoon, mix the together gently and don't overmix, otherwise you will have very tough scones!
5- Cut out a large sheet of Cling Film/Plastic Wrap (I used Parchment Paper) and Pour the dough on top. Gently pat the dough to incorporate the left over Flour.
6- Wrap the Dough and Chill for 30 minutes in the Fridge.
7-30 MINUTES LATER! Unwrap your dough, and pat it until it forms a rough rectangle. Then, using a knife or a Flour Scraper, cut/divide the dough in half, and fold one over the other. Pat the dough again, and repeat this process 5 times. Do not pat the dough too hard, or you will develop gluten which will cause hard and tough scones!
8- Pat the dough into a rectangle roughly 20cm by 15cm with a thickness roughly of 2.5cm.
9- Use a round cookie cutter and roll it in flour to prevent it from sticking. Press out dough and place them on a lined cookie sheet. If you have left over dough, pat it into a ball and then pat it again into a thick rectangle to form more scones until you no longer have any dough left.
Brush each scone light with milk before baking them.
The scones before they are baked! n_n
10- Bake at 180 degree Celsius for about 15-20 minutes or until golden brown and will spring back when touched! (:
Serve these with a thick tab of butter with some jam, eat them on their own and taste the amazing 'buttery-ness' or even eat with Nutella! Yum! Have fun making these and enjoy! Your family and friends will ask your for more! (:
INGREDIENTS... Recipe by iSaamuel For the Water Roux;
1/2 Cup of Water,
1/6 Cup of Flour.
For the Bread Dough;
2 and 1/2 Cups of Bread Flour,
5 Tbsp of Sugar,
3 Tbsp of Butter,
2 Tsp of Yeast,
1/2 Cup of Milk,
1 Egg,
Water Roux.
1. Mix the ingredients for the Water Roux on a saucepan on Low Heat. Keep whisking/mixing until the mixture thickens and leaves a 'trail' behind. Then, set aside and let it cool! 2. In a large bowl, mix the dry ingredients together (Bread Flour, Sugar and Yeast) until well combined and pour into a larger mixing bowl. (Stand Mixer Bowl) 3. In another bowl, whisk the wet ingredients together (Milk, Egg and Water Roux) until the mixture is well mixed through out. Then, pour the wet ingredients with the dry ingredients. 4. On a stand mixer, mix the mixture on low speed for 2 minutes until it forms a soft ball. 5. Add in the butter a tablespoon at a time, mixing after each tablespoon until the mixture is smooth, but it shouldn't be dough like. 6. Knead the mixture on high speed, for about 17-20 minutes until the dough is very smooth and elastic.
Don't have a stand mixer? Knead the dough fully for 25-30 with some elbow grease :D
How do you know when the dough is fully kneaded?
When you stretch out a piece of dough, it should not break-apart easily, but it should be stretched out until really thin and becomes translucent, and you can practically see from the dough. (See video for more details).
7. Place the dough in a well-greased bowl and cover the dough with a tea-towel to rise in a warm place (Microwave with a Cup of Hot Water) for 40 minutes or until double in size.
How do you know when the dough has 'rised' enough?
'Dip' your finger in flour, and then 'dip' your finger in the dough and leave an indent, if the indent stays, then your dough has risen enough! 8. Place dough on a clean surface and divide the dough into two pieces. 9. Form each piece into a dough ball, and place them in a greased baking loaf pan. 10. Cover the dough and let it rise for 40 minutes or until double in size. 11. 40 minutes later, whisk together 1 Egg and 1 Tbsp of Water for the Eggwash, and brush over the bread before baking. 12. Bake at 180c for 25-30 minutes or until the bread springs back when touched! (: This is the best bread recipe that I have ever come across, this also so easy to make and guarantees you every time with soft, fluffy white bread! Serve with a big tab of butter with some jam and you will impress everyone!~ Please make this wonderful recipe for your friends and family~! (:
