Taiwanese pineapple shortcakes

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Son fell in love with Taiwan style of pineapple tarts. So instead of buying off shelves, I decided to make it at home!

Recipe adapted from http://www.anncoojournal.com/2014/01/taiwanese-pineapple-shortcakes.html?m=1

My squarish pineapple mould from Sia Huat. $0.60/pc. Visit siahuat.com for their location.

Yummy chocolatey brownies (After super long haul)

Hello!

This blog has been quiet and lack of updates for sometime. Hope this time will be back for good! (I doubt so though) Recently I've been watching Youtube for food recipes, especially desserts or healthy snacks. I'm on eating clean diet by the way! But the recipe I'm sharing now is super duper sinful. 😂

Link source: http://honeykki.com/ (Korean language)
Youtube link: https://m.youtube.com/watch?v=t0laO_p0TxM


Ingredients:

• 150g of chocolate chips
• 100g of butter
• 2 eggs
• 130g of sugar
• 2g of salt
• 1/4 tsp of vanilla extract
• 30g of plain flour
• 15g of unsweetened cocoa powder

Method:

• Preheat the oven to 160c
• Line the bake tin with parchment paper 
• Melt chocolate chips and butter over double-boiled (Low heat) or microwave and mix well.
• In another bowl, mix the eggs, sugar and vanilla extract. Mix well. 
• Pour the egg mixture into chocolate mixture and mix well.
• Add the sifted flour and cocoa powder, mix well.
• Pour the batter into the bake tin or dish and bake for 30-35 min.

Gingerbread cookies

Oh this post came late. Nevertheless, these gingerbread cookies are to be enjoy all year long. :)

Ingredients: 

• 3 Tbsp light corn syrup
• 1 Tbsp molasses
• 55g light brown sugar
• 1 Tbsp + 1 tsp of ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp of ground cloves
• 1 tsp of baking soda
• 125g unsalted butter, chopped
• 1 egg, lightly beaten
• 285g of all purpose flour, sifted

** I used mixed spice for the recipe which consist nutmeg, clove and cinnamon.

Royal icing recipe and method adapted from Joy of Baking - Royal icing

Method:

• Preheat oven to 160C. Grease cookie sheets and line with parchment paper.
• Combine corn syrup , molasses, sugar and spices in a heatproof bowl. Place over a saucepan of simmering water and stir until sugar has dissolved. Stir in baking soda.
• Place butter and stir until butter has melted and mixture is smooth. Allow mixture to cool.
• Add egg and 1 cup (125g) to mixture and mix well. Add remaining flour and, using hands, bring dough together. Knead gently, on a lightly floured surface, until dough is smooth.
• Roll out dough between 2 sheets of parchment paper to 1/4 inch (6mm) thick. Using a gingerbread cookie cutter, cut out cookies. Place on prepared sheets. 
• Bake for 10 - 15 min, until starting to color and firm to touch. Cool completely on wire racks before frosting.

Rainbow mille crepe cake

Came across this beautiful recipe from Eugenie Kitchen.com. It's always the colourful things that attracted me. I just can't resist not to try this recipe out.  Tedious work though. Get prepared to stand for at least 2 hours or more. ;)

But this will make you smile. :)

Green tea tiramisu

What about a Japanese-inspired Tiramisu? To all green tea lovers, you should try this recipe out! ;)

If you are keen in making this, here I'm sharing the recipe.

Ingredients:

• one packet of lady finger biscuits (Depends which type of dish you are using, I used one packet) 

Mascarpone Cheese filling:

• 40g (about 2 eggs) of egg yolks
• 70g of caster sugar (Separate 30g and 40g each)
• 250g of Mascarpone cheese
• 100g of whipping cream (35% fat) 
• 70g of egg whites
• 10g + extra for dusting
• 90g of hot water

Method:

• Prepare mascarpone cheese filling. Combine egg yolks and 30g of sugar in a bowl and beat until mixture thickens and becomes pale yellow in colour. Add mascarpone cheese and mix well.
• Whip whipping cream in a chilled bowl until stiff peaks form. Add whipped cream to the mascarpone cheese mixture and fold through.
• Make meringue. Place egg whites in a clean bowl and beat until foamy. Add remaining sugar and beat until stiff peaks form and egg whites are glossy. Fold into mascarpone cheese mixture.
• Place green tea powder in a small bowl and mix with hot water a little at a time. Stir until completely dissolved. Quickly dip both ends of each biscuit sponge in the green tea mixture, then place in a medium serving dish such as a 27cm oval dish, or into individual serving glasses.
• Spread half of mascarpone cheese filling in a layer over soaked biscuit sponges. Dip more biscuit sponges into green tea mixture and place on top of mascarphone cheese layer. Spoon over remaining mascarpone cheese filling.
• Dust generously with green tea powder and refrigerate until required. Tiramisu can kept refrigerated for up to 2 days.

Tips: Mix powdered with green tea powder for dusting. Just green tea powder alone is kinda bitter.

Green tea chiffon cake

I'm on a green tea craze lately. Here's a green tea chiffon cake that I'd recently baked. Soft and moist! :)

Ingredients:

• 70g of top flour
• 10g of green tea powder 
• 5 egg yolks
• 20g of caster sugar
• 70g of water
• 60g of canola oil

Meringue:

• 90g of caster sugar
• 10g of corn flour (cornstarch) or rice flour
• 180g (about 5 eggs) of egg whites

Method:

• Preheat oven to 160C
• Sift flour and green tea powder together twice. Combine egg yolks and sugar in a bowl and mix well. Add water and canola oil and blend together. Add flour and green tea powder mixture and mix until batter becomes sticky. Set aside.
• Make meringue. Combine sugar and rice or corn flour. Beat egg whites until foamy. Add half the sugar and flour mixture and continue beating for a few minutes, then add remaining sugar and flour mixture and beat until egg whites are glossy, with stiff peaks.
• Add 1/3 of meringue to egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.
• Pour batter into an ungreased 20 cm chiffon cake pan. Bake in an oven for 40 - 50 minutes. When cake is done, remove from oven and turn the pan over. Leave cake to cool in pan.
• Once cake has cooled completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.

Condensed milk bread

After a long haul from the bread making at year 2012.. I'm back with a soft condensed milk bread. Everything is from scratch and it's easy to make; just with simple ingredients!

Ingredients and recipe adapted from RumblingTummy23 (original recipe from http://cookpad.com/)

Ingredients:

• 200g of bread flour
• 15g of condensed milk
• 120g of fresh milk
• 20g of caster sugar (you may add a little more to your preference level of sweetness)
• 3g of yeast
• 3g of salt
• 20g of unsalted butter, room temperature

For glaze:

• 20g of condensed milk
• 20g of unsalted butter, room temperature

~Mix the glaze ingredients till smooth and spreadable.

An egg is required for glazing the bread; before baking.

For ganish:

• 15g of almond flakes
• Some icing sugar 

Method:

• Grease a 15cm chiffon tin (I used cupcake liners) 
• In a stand mixer with the dough hood attachment, mix all ingredients for bread.
• Knead for 10 min or until dough is glossy/shiny.
• Remove from the bowl and form the dough into a ball shape. Put the dough into a greased bowl with cling wrap and let it proof for 30 min; or until it turn double in size.
• Give a few punches to release the air and roll the dough into rectangle size 12" x 8" long; or to your desired size.
• Cut the dough into 4 long strips
• Brush the dough strips with the glaze mixture and stack them together, on top of one another.
• Then cut into 8 equally size or cube size
• Assemble them like the picture shown below
  

 Photo courtesy from Azberry

• Cling wrap the tin and let it proof for 40 min.
• Egg wash the bread evenly and sprinkle the almond flakes.
• Preheat oven at 170C and bake for 25 min.
• Sprinkle with icing sugar.