Chocolate Candies Cookies

Hi everyone,

Today I would like to share with you a chocolate candies cookies which I have learnt from joyofbaking.com. This is the second time I am baking with the recipe from joyofbaking.com. To be frank, she never fail to impress me with her recipe. The outcome always turn out great. I am very happy with the cookies I have made. The texture is right and it looks attractive too. I believe most of the small kids would love this colourful cookies.

Here is the recipe adapted from joyofbaking.com:

2 cups All Purpose Flour

1 1/4 tsp Baking Soda

1/4 tsp Salt

3/4 cup Unsalted Butter

1/3 cup Granulated White Sugar

1/3 cup Light Brown Sugar

1 large Egg

1 large Egg Yolk

1 1/2 tsp Pure Vanilla Extract

1 cup of M&M Candies

Firstly, I have preheated the oven to 180 degree C. I started with combining the flour, baking powder and salt together. Then I beat the butter and sugar until creamy and fluffy. I added the egg and egg yolks follow by the vanilla extract. Lastly I pour in the flour mixture and mix till all well combined. I uses a small ice cream scoop to shape it. Then I arrange the M&M tightly on the top. The cookies was bake in a fan oven for 12 minutes.

That is the process I gone through baking these cookies. It definitely worth for a try.

Thanks for reading!

~ By Nicole with love ~

Lemon and Raisin Cookies

Hi everyone,

I found this cookies recipe from one of the book I have gotten from BBW book fair the other day. The main reason I chose to bake this cookies first because my mom love raisins. Doesn't matter what I bake, she would be glad if it contains raisin. Well, I am happy seeing her happy.

Ok, let start with the ingredients:

150gm All Purpose Flour

1/2 tsp Baking Powder

1 pinch Salt

90gm of Icing Sugar

110gm Butter, softened

1 egg, beaten

Finely grated zest of 1 lemon

150gm Raisins

First of all, I have preheated the oven to 200 degree C. I have sifted the flour, baking powder and salt into a bowl. Then I added in the sugar, butter, egg and lemon zest until all well combined. After that, I use a spatula to fold in the raisins.

I uses two spoons to shape the dough and I arrange it on a silicon mat. It was bake in the oven for 15 minutes until the edges are golden brown. Then I take it out and let it cool on the tray slightly before moving to the cooling rack.

Basically, this is a very simple recipe and it taste so refreshing with the lemon zest. All my family members love this cookies. They did blame me for not making enough. LOL...

That's it. Thanks for reading :)

~By Nicole with Love~

First attempt: Double Soft Bread

Hi everyone,

Recently I have gotten a few cookbooks from the Big Bad Wolf book fair in MITC, Melaka. I have read through a book titled "Making bread at home". This book doesn't have a lot of recipe but more to the history of bread and the type of bread. However, it do have some recipes at the ending. I have come across the Japanese bread section and I saw the Double Soft Bread. As I am a big fan of really soft bread, it does attract my attention to bake it. However, the recipe of this bread is not given. Therefore, I have searched it online and I found the recipe from mybakingcottage.blogspot.com.

Here is the recipe:

Ingredients:
320gm Bread flour (I uses about 30gm extra as my dough seem rather sticky)
3gm Dry yeast
38gm Egg (1 small egg)
4 gm Salt
160gm Water
35gm Whipping cream
33gm Honey
16gm Butter

Basically, I mix everything together except the butter and stir till all the ingredients are well combined. Then I added the butter. I find the the dough is still sticky. Hence, I added a tablespoon of flour at a time until the dough no longer stick to my hand. Then, I continue kneading until the dough could be stretch till barely see my finger from the back without breaking. The dough was left to rise for an hour until double in size. After that, I punch down the dough and knead it a few times to release the air bubble. This step is crucial. If you do not release the air bubble, you will ended up having bread with big whole. After kneading for a while,I form it into ball and place it in my bread tin. It was left to proof for second time until it is double in size again.

I have preheated the oven to 200 degree C. Then the bread was bake in the oven for 10 minutes. The temperature was then reduced to 175 degree C and continue to bake for another 25 minutes.

That's it. Thanks for reading!

~By Nicole with love~

First attempt: Hakkaido Cupcakes

Hi everyone,

Recently, my sister have tagged me in a recipe for Hokkaido Cupcakes in Facebook. I have a look on it and I find that it is quite interesting. Hence, I did it. For me, I feel the cake part is fine but the cream is totally a disaster. I just don't get it. I am really poor in making cream. I mean any kind of cream. I can't even beat whipping cream well. LOL.

However, here is the recipe I have used:

Hokkaido Cupcake:
Part A
135gm Butter
45gm Vegetable Oil (Corn Oil)
25gm Granulated Sugar

Part B
135gm Low Protein Flour

Part C
135gm Egg Yolks (around 7 medium size egg yolks)

Part D
270gm Egg Whites (around 7 medium size egg whites)
50gm Granulated Sugar
1/2 tsp Cream of Tartar

First of all, I put (A) in a saucepan and heat it up slightly. Then I add in the sifted flour and mix well. The mixture was then leave aside to cool. I then added the egg yolks and gradually stirring until all well combined.

After that, I whisk the egg whites and cream of tartar in a clean bowl until it is frothy. Then I add half of the sugar and continue whisking until form soft peak. The rest of the sugar is added in after form soft peak and whisk until stiff peak.

One third of the egg whites are added into the egg yolks mixture and stir till combine. Then, the rest of the egg white are folded in. I have filled the cupcake case till 80% full.

The oven has been preheated to 180 degree C. Then, the cupcake was baked for 15 minutes.

Ingredients (Cream filling):
Part A
45gm Egg Yolk (Around 4 medium size egg yolks)
30gm Granulated Sugar

Part B
10gm Low Protein Flour
10gm Corn Flour

Part C
250gm Milk
10gm Granulated Sugar
Vanilla Essence

Part D
20 gm Unsalted Butter

Part E
100gm Whipping Cream

Firstly, I beat (A) together until pale white and creamy. Then I added in both the flours(sifted) and stir well. I have bring (C) to a boil. Half of the hot milk mixture are slowly pour into the egg yolks mixture and stir constantly. Then the combined egg yolks mixture are pour back to the milk. The egg yolks and milk mixture were brought back to the stove and cook till thicken. After the mixture thicken, I have removed it from the heat and leave it aside to cool. I seal it with cling film after it is completely cool. The film is touching the surface to ensure no hard layer form.

Lastly, I beat the whipping cream until stiff peak. Then I fold it into the mixture that has been refrigerated for a while. The mixture was then place back to the fridge until ready to use.

That's it for the process of making Hakkaido Cupcakes by me...Hope you enjoy it :)

Thanks for reading!

~ By Nicole with love ~

The Making of Creme Caramel

Hi everyone,

Today I will like to share with you on my experience of making Creme Caramel. This is my family member's favorite dessert and they always request me to bake it. At first, I find that it is very hard to prepare the caramel as the caramel harden soon after you remove it from the heat. Slowly, I tend to understand better. You have to move fast and don't use any spoon to fill the ramekin. On my first try, I actually use a metal spoon to scoop the caramel to the ramekin. Ended up all the caramel harden on the spoon. Then, I have to remake the caramel.

I feel that the recipes are pretty basic which are heavy cream, milk, egg yolk and sugar. Not to forget, vanilla essence too. Most of the baker will recommend using vanilla pod which will bring better flavour to the custard. As you all know, vanilla pods are pretty expensive. In my place, they are selling two pods at 20 over Ringgit Malaysia which is very expensive. Therefore, I opt for the commonly use vanilla essence.

Here is the recipe I use for this time adapted from finecooking.com:

For filling:

1 cup Heavy Cream

1/2 cup Milk

1/2 tsp Vanilla Extract

1/3 cup sugar

2 medium Egg Yolks

Tiny pinch of salt

For caramel:

1/2 cup sugar

Water

Firstly, I put the sugar and water in a sauce pan to make the caramel. I boil the sugar n water with medium heat till amber colour. Then remove from heat and pour into the ramekins immediately. Set aside to cool slightly.

Then I started with the custard. I place the milk and the cream in a saucepan and bring it to a slight boil. Meanwhile, I beat the egg and sugar together in a clean bowl. Lastly, I slowly pour the cream and milk to the egg mixture and stir it gradually to prevent curdling the egg yolk.  I run it through a fine sift before filling the ramekin. 

I have preheated the oven to 160 degree C. Then the custard was baked in a water-bath for about 30 minutes. I have tested the custard by inserting a toothpick in the centre. The toothpick hold still indicated that the custard is well baked. I have left it on the counter to cool completely, then it was refrigerated overnight. When serving, I dip it in hot water for about a minutes. Then I take a small knife and run on the side to loosen the custard from the ramekins.

I have another version of the creme caramel where it is not as creamy as this one. Will share it with you all when I am baking it next time.

So, that it is for this time. Thanks for reading!

~ By Nicole with love ~

The Making of Orange Chiffon Cake

Hi everyone,

Recently I have been trying so hard to master the technique in baking Chiffon Cake. Therefore, I am keep trying to do all sort of Chiffon Cake. This time, I am baking Orange Chiffon Cake with the recipe from www.joyofbaking.com. I have watched her video on Youtube and the outcome seems great. I just try it even though orange flavour is not my favorite. But it turn out pretty well and everyone seems to be loving it.

As usual, I would like to share my baking experience with you. Here is the recipe adapted from joyofbaking.com and I have made slight changes to it:

Ingredients:

Part A

3 egg yolks

113 grams sifted self raising flour

60 grams superfine white sugar (caster sugar)

A pinch of teaspoon salt

1 tablespoons grated orange zest (outer orange skin)

60 ml corn oil

90 ml freshly squeezed orange juice

1/4 tsp vanilla extract

Part B

4 egg whites

40 grams sugar

1/4 teaspoon cream of tartar

First of all, I put the flour, sugar, salt and orange zest to a big bowl and mix well. Then I make a well in the middle and pour in the egg yolks, orange juice, oil and vanilla extract. I mix everything up with a balloon whisk until well mixed.

After that, I whisk the egg whites in a clean metal bowl until foamy. Then I add in the cream of tartar and continue whisking until soft peak. I started adding in the sugar bit by bit and whisk it until stiff peak. I added one third of the egg whites to the egg yolks batter and mix it until well combined. Then I fold in the rest of the whites gently. Lastly, I pour the batter into the tube pan.

The oven was preheated to 170 degree C 10 minutes before. I bake the cake in the oven for 45 minutes. Soon after I have taken out the cake from the oven, I have inverted it and let it cool upside down.

That's it for now. Thanks for reading:)

~ By Nicole with love ~