Sunday, February 11, 2018

Doggy German Butter Cookies

German Butter Cookies


The 2018 Chinese New Year or Spring Festival begins on 16 February which will mark the beginning of the year of the Dog. What better way to usher in the Year of the Dog than with these cute little doggy cookies. They taste very good and are easy to to make too!

Recipe adapted from here
Ingredients: (Makes about 28 cookies)

125g unsalted butter, softened
40g icing sugar
1 tsp vanilla extract
125g potato starch
80g plain flour

Nestle Milo cereal for ears
Mini chocolate chips for nose
Black sesame seeds for eyes
  • Preheat oven at 170°C.
  • Sift potato starch and plain flour together.  Set aside.
  • Cream butter and icing sugar until light. Beat in vanilla extract.
  • Add in flours and fold to combine to form a soft dough. Chill the dough for 30 minutes.
  • Divide dough into portions of 14g each. Roll each portion into a ball and press two Milo cereal onto the ball to form ears; black sesame seeds for the eyes and chocolate chips for the nose.
  • Place 'doggies' onto a baking tray and bake for about 15 minutes.  
  • Leave cookies to cool on a wire rack before storing in an airtight container.

Monday, November 6, 2017

Soft Wholemeal Loaf



(A)
290g bread flour
5g wheat germ
5g wheat bran
12g coconut sugar
5g sea salt
4g instant dried yeast

(B)

205g water (I used 140g water + 65g Greek yogurt)
15g fresh milk
20g olive oil

  • Combine all ingredients (A) in a mixing bowl and mix well.  Add in (B) followed and knead until dough is smooth and elastic and passed the "window pane test".
  • Place the dough in a lightly greased bowl.  Cover with a damp cloth and let it rise until doubled.
  • Punch down the dough to release trapped air.  Cover and let it rest for 10 minutes.  
  • Divide into 3 portions.  
  • Flatten the dough and roll it up tightly.  Place onto a greased loaf pan (24 x 13 x 7cm).  Repeat with the other 2 portions of dough.  Cover and let it rise until almost doubled (90%).
  • Preheat oven to 190°C.
  • Bake for about 35 - 40 minutes or till golden brown.

Tuesday, October 24, 2017

Coffee-Walnut Cupcakes




Calling all coffee lovers, this is the cake for you! The combination of coffee and walnut is quite delightful and there is no better aroma to fill your home than with coffee in the form of cakes.  This cake is moist, buttery with a soft texture and packed with coffee flavour.  It is deliciously satisfying, especially with a cup of steaming coffee.


[4 Eggs (with shells) weighed 230g]
Ingredients:  Makes 12 cupcakes

(A)
180g unsalted butter, softened at room temperature
45g caster sugar

(B)
4 egg yolks

(C)  Mix together:
150g self-raising flour
20g milk powder
30g almond meal
1/8 tsp sea salt (omit if using salted butter)

(D)
55g espresso coffee

(E)
30g walnut, toasted and chopped
extra whole walnuts, for topping

(E)
4 egg whites, bring to room temperature
45g caster sugar
  • Preheat oven to 170°C.  
  • In a clean, oil-free mixing bowl, beat egg whites using an electric mixer until soft peaks formed.  Gradually beat in sugar until medium peaks formed.  Set aside.
  • Using the same beaters, cream butter and sugar until light and pale in colour.
  • Gradually add in egg yolk, one at a time, beating well after each addition. (Remember to scrape down the sides of the bowl).
  • Add in flour mixture and coffee in 3 additions, starting and ending with flour. Combine until just incorporated.
  • Finally, fold in beaten egg whites in 3 additions, ensuring the batter is well mixed.  Gently fold in chopped walnuts.
  • Divide batter among cupcake cases, filling each case about 3/4 full.  Place a whole walnut on top of the batter.
  • Bake for about 25 mins or until a skewer inserted into the centre of the cake comes out clean.
  • Transfer the cupcakes on a wire rack to cool.



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