Saturday, January 27, 2018

MOVE HOUSE!!

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Friday, January 26, 2018

Eggfree Caramel Meringue

Mid last week I'm so bored at home since I break my toe and unable to walk anywhere. I decide to use my new batch of homemade Aquafaba to check for the quality of that magical water. What's the best way to test it if not with meringue?

If you don't know how to make aquafaba, the easiest way is to buy a can of chickpea, use the brine.

My son was so happy eating the Meringue without knowing what that is. It is meringue, my son.....
The next day he decided to ask me how to make meringue. I start the lesson by telling him that meringue is made with egg whites (when he stuff the meringues into his mouth), his eyes widen and he spit out the meringue IMMEDIATELY and told me, "but I can't eat eggs!!!". I saw a good reaction there and felt so relief that he totally understands about his allergy. I continue by telling him that we don't use egg at home, so mommy made eggfree version for him with aquafaba, the magical chickpea brine that works exactly like egg.

I have requests of sharing my Meringue recipe.

Please find below for the recipe and step by stop instruction of how to make.




EGGFREE CARAMEL MERINGUE

Ingredients:
3 Tbsp Aquafaba
3 Tbsp Sugar
1/2 Tsp Cream of Tar tar
1 Tsp of Eatery caramel

Method:
1. Whip the aquafaba in the mixer till frothy, add in the sugar.
2. Once the aquafaba turn soft peak, mix in the cream of tar tar, whip till stiff peak.
3. Fold in the caramel.
4. Pipe the meringue in baking tray in your desired shape. I find small ones are easier to pop in the mouth.
5. Bake in 110 degree celcius preheated oven for 1 hour. then turn off the oven and let it cool inside without opening the oven door at all.
6. Peel and gobble up!!


Thursday, October 12, 2017

Anpanman chocolate macarons

I haven't been baking and posting for quite sometime. Firstly, i'm changing my diet to a healthier ones, because of high cholestrol and excess body fat (doctor said its dangerously skinny fat i have). More greens, more healthy fat, more healthier fish, less oil, no fried, no processed. And i also did exercise everyday, and for non exercise person like me, that is enough to drain my energy everyday,

We also just came back from a short holiday, and become so heavy and so lazy to do some exercise. So i might as well make some yummy bake to surprise Lucas when he wakes up tomorrow morning.











Anpanman macarons with chocolate filling.

Macaroons shells:
Ingredients:
50 ml of reduced Aquafaba
1/4 teaspoon apple cider vinegar
50g granulated sugar
70g almond meal
65g confectioners icing sugar
Butterfly pea flower

Method:
1. Mix icing sugar and almond and pulse in the chopper machine until it's mixed and smooth. Sift. 
2. Heat aquafaba with butterfly pea flower, mix until the aquafaba turns grey, discard the flower.
3. Beat chilled Aquafaba in stand mixer till it's slightly thick, before reaching soft peak, add Apple cider vinegar.
4. Continue to beat till soft peak and mix in sugar, keep beating till it holds stiff peak.
5. Sift in the almond mixture to the Aquafaba mixture and fold, at this stage, be careful when you fold in the almond mixture. Make sure you press down and flip up. Press down and flip up. VERY GENTLY. Until it's well mixed and in ribbon consistency. You don't want it to over fod and become runny.
6. Pipe it down at baking paper lined pan. Drop the pan from 5cm height a few times to release air bubbles. And let dry till the top is slightly hard when touched. Mine dried for an hour below ceiling fan.
7. Bake at preheated oven at 110 degree celcius at 40 mins. Then without open the oven door, but with oven off, let rest for about 40 mins in oven. Then take out to cool completely at cooling rack before peeling the macaroons shells off the baking paper.




Chocolate filling:
Ingredients:
60grams chocolate chips
4teaspoons butter

Method:
1. Melt the chocolate in bain marie, or microwave at 1 minute and then 30secs interval, or until soft.
2. Mix in the butter and stir toroughly.
3. Let cool till pipebale/  spreadable consistency.


Anpanman face design:
Ingredients:
1tbsp Aquafaba
4tbsl icing sugar
Lemon essence
Red and white coloring
Black edible marker

Method: 
1. Mix the aquafaba and the icing sugar, and beat till fluffy and thick but still spreadable.
2. Separate into 2 bigger portion and 1 smaller portion.
3. Colour 2 bigger portion with red and orange colour each. And let the small portion remain at natural white colour,
4. Decorate and enjoy!!





Wednesday, June 21, 2017

Donut with simple glaze and sprinkles (eggfree)

Lucas had been screaming donut for 2 weeks in a row. So we decided to make donut again last week. He requested donut with a hole this time, because we made small round donut with no hole in the middle and he gets upset about it.


This week he did so much better in cutting the dough with the cutter and more patience in kneading the dough. But the way he sprinkle the chocolate rice and hundreds and thousands really going to make me break down. He made the kitchen floor so messy that i don't know where to begin cleaning. Oh welll.. got to suck it up, since I want him to learn too.














Donut with simple glaze and sprinkles (eggfree)

Made: 14 donuts


DONUTS


INGREDIENTS:

1 Cup All Purpose Flour/Maida

1/4 tsp Baking Powder

1/4 tsp Vanilla Extract (i use ground vanilla)

A pinch of Salt

2 tbsp Melted Butter

1 1/2 tsp Dry Yeast

2 tbsp Sugar

1/4 cup Milk (i use my son's formula milk)


METHOD:

  1. Mix in warm milk and sugar together and stir until fully dissolve.
  2. Sprinkle in yeast to the milk mixture. Wait till it turn bubbly at about 10minutes
  3. Shift and mix the flour, baking powder, vanilla and salt together. 
  4. Using fork, mix the melted butter to the flour, stir, and then mix in the yeast mixture too. 
  5. Mix the dough till sticky and turn it to flat surface dust with flour, knead until elastic. DO NOT ADD TOO MUCH FLOUR. The dough should feel elastic, very soft and smooth.
  6. Leave to proof for about 40minutes or until double in size.
  7. Punch out the dough, let rest for 5 minutes, and then knead for 5 mintues, then flatten out and cut the dough into rounds (with hole, i use donut cutter)
  8. Place the cut dough in baking sheet with baking paper brushed with melted butter.
  9. Brush the top of the donut with melted butter, and cover loosely with another piece of baking paper on top, then kitchen towel/cloth.
  10. Bake the donut at preheated oven at 200 degree celcius for 7-8 minutes. Can be fried too, until golden brown.
  11. Let cool at rack.




GLAZE


INGREDIENTS:

4 tbsp icing sugar

2 tbsp warm water (add more if needed)

1 tsp butter


METHOD:

  1. Mix icing sugar, warm water and butter together until become a smooth and loose paste.



ASSAMBLE DONUT


INGREDIENTS:

Hundread and thousands

Rainbow rice chocolate

Rice chocolate


METHOD:

  1. Dip the top donut into the glaze. 
  2. Tap the excess out then dip the glaze part at the sprinkles.
  3. Dry at cooling rack, this will take less than 5 minutes. The glaze is thin, hence it dries up fast.




P.S. Reheat the donut before serving the next day to keep it fluffy.


Enjoy!!


Sunday, May 7, 2017

Crepes

We made pancakes few weeks ago and decide to make crepes one week after that to complete Lucas' western breakfast dictionary. Crepes is a whole new food for him, he never had one, and never seen one. 

Found the recipe from Martha Stewart and decide to adapt it to my needs.




Make 6 regular pan size crepes
INGREDIENTS:

1/2 cup soy milk
1/3 cups all purpose flour
1 tbsp olive oil
1 tbsp palm sugar
1/4 tsp baking powder 
Pinch of pink Himalayan salt (or any other salt)


METHOD:

1. Mix till combined the flour, palm sugar, baking powder and salt.
2. Mix well the soymilk and oil together.
3. Pour the liquid to the dry ingredients and mix it really well and no more lumps.
4. Rest it at least 2 hours to overnight.
5. Use a nonstick pan and spray a little oil (NOT butter)
6. Pour a spoon of batter and spread the batter evenly and thinly, lift it up with spatula when the bottom is slightly brown.
7. Serve with maple syrup, chocolate melts or like what my son loves, melted chocolate with sakura syrup and chocolate rice.

Enjoy!!

P.S. The batter will look brown overnight, because the palm sugar melted.



Thursday, April 6, 2017

Chicken nuggets with tofu, carrots and cauliflower

I made this very soft and delicious chicken nuggets few weeks ago. Hubby told me that its even more delicious than the one McDonalds sell. I agree with him. Its soft, and delicious, my son whose not so keen on meat had 4pcs at 1 go. Lets call this nuggets, McWanGets. I have high demand for the recipe... so here you go!





INGREDIENTS:

300 grams Minced chicken
60 grams Silken tofu (1/3 box)
Grated carrots
Grated cauliflower
Salt
Pepper
Italian herbs
3-4 Tablespoons Eggfree Breadcrumbs

All purpose plain flour
Coconut cream
Eggfree Breadcrumbs


METHOD:
1. Mix the minced chicken, silken tofu, grated carrots, grated cauliflower, salt, pepper and italian herbs till combined.
2. Mix in the breadcrumbs till just combined.
3. Prepare the flour, coconut cream and breadcrumbs in different bowl. Line a baking tray with baking paper.
4. Smear a little bit of oil in hands and shape the mixture till compact.
5. Then coat thinly with flour, then coconut cream and lastly the breadcrumbs.
6. Let rest at the prepared baking tray.
7. Heat up coconut oil, and fry the nuggets when the oil is hot and when you out a piece of crumbs, the crumbs sizzle.
8. Eat it while its hot, keep the leftover at freezer, and reheat with oven or airfryer when needed. 

Enjoy!










Friday, September 9, 2016

Oven Baked Crispy Kale

I bought alot of Kale on impulse, since i seldom found it from my regular supermarket. And then, hubby told me that he is not a fan of Kale. In my mind i was like.... 'Oh no!! What should I do?' Then i thought of Lucas. He is a big fan of Veggies and Fruits. So i decided to make Kale chips for him as snack. Its good, its healthy, and he love the crispiness.

Before baking

After baking



Ready to be eaten


OVEN BAKED KALE CHIPS

Ingredients:
2 bunch of Kale 
2 tbsp graperuit oil (or olive oil)
A pinch of garlic powder
A pinch of salt
more salt (optional)

Method:
1. Wash, dried and remove kale stalk. Cut 4 cm.
2. Mix all the other ingredients together except the optional salt.
3. Bake in preheated oven at 140 celcius degree for 20 minutes.
4. Take out from oven, sprinkle additional salt and let cool.

Enjoy!!