Melt in Mouth German Cookies

 

Ingredients:

125g butter
40g icing sugar, sifted
125g potato starch
80g plain flour

Method
1. Beat butter and icing sugar till fluffy and lighter in colour.
2. Sift in potato starch and flour, mix to form a soft dough. Divide dough to 2 parts. One part added with dark cocoa powder.
3. Roll into small balls (about 2cm in diameter), arrange on lined baking pan and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the fork).
4. Bake in preheated oven at 170 deg C for 15 mins, upper rack (need not bake till cookies turn brown).

Recipe adapted from: http://smallsmallbaker.blogspot.com/2011/01/aspiring-bakers-3-melt-in-mouth-german.html

White Lovers Shiroi Koibito (白い恋人)

Thanks my baking friend who have introduced this to me..love it...i should bake slightly longer as i pipe quite thick...if thinner better..should taste crunchy..very easy to make

Adapted from Ochikeron: http://www.youtube.com/watch?v=WG5odG7SgaE

Shiroi Koibito (白い恋人), literally means "White Lovers", also called Chocolat Blanc et Langue de Chat, is the best and well-known souvenir sweet from Hokkaido which consists of two thin butter cookies and a layer of white chocolate in between.

Ingredients:
100g (3.5oz.) butter
100g cake flour
1 egg
60g granulated sugar
240g white chocolate (i used normal chocolate instead)

Directions:
1. Draw about an inch and a half squares (leaving about an inch between) on a piece of paper.
2. Melt butter in a microwave (in a microwavable dish) and cream it in a bowl. Add granulated sugar, egg, and cake flour (sift), in order and mix well. *Yes, I added vanilla extract to taste.
3. Preheat the oven to 180C.
4. Transfer the batter to a pastry bag and snip off the end. Line a baking sheet with parchment paper, place the template under the parchment paper. Pipe out the batter in the squares (the batter will spread a little, so keep it smaller). Then remove the template. *You can bake 60 thin cookies.
5. Bake at 180C for 8 minutes. Let the cookies cool completely on the baking sheet.
6. Melt 120g white chocolate over a double boiler, line 6-inch square pan with plastic wrap (or use aluminium foil! I heard it is much easier and you may not need a square pan), then pour in the chocolate and spread evenly. Place it in the freezer to harden up a little bit. Cut it into 16 squares. *You can make 16 thin chocolates using a 6-inch square pan, so repeat the step to make 32 chocolates.
7. While the chocolate is soft, place it between two cookies. Place the cookies in the freezer to harden up completely.

No Knead Bread

A friend shared a youtube link in one of the baking group...got curious so I've tested it out.

Not bad...my 1st time baking with my cast iron pot...love it...so easy..just that i find the texture is a bit densed, maybe I've overworked it.

So here you go:

3 cups bread flour, more for dusting (bout 420gm)
¼ teaspoon instant yeast
1¼ teaspoons salt

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, put dough seam side down on towel and dust with more flour. Cover with another cotton towel and let rise for about 2 hours.

4. At least a half-hour before dough is ready, heat oven to 200 degrees. Put the cast iron pot in oven. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. 

Adapted from: http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=0

Pork Floss Steamed Cake

Feel like making a cake but don't feel like using the oven...went to dig my books and found the Magic Steamed Cake recipe book by Alex Goh...so here we go...original recipe is chicken floss..I used pork floss instead...

(A)
Eggs 2
Sugar 83g
Salt pinch

(B)
Chicken granules 1/4tbsp
Corn oil 33g

(C)
Flour 93g
Double action baking powder 1/2tbsp

(D)
Pork floss as desired

1. Whip (A) till double the volume. Add in (B) and mix well.
2. Fold in (C). [*Note to self, don't over mix]
3. Pour into mould. Sprinkle top with (D).
4. Steam for 30mins. [*Can try 25mins]

Cream Cake

Bought the apollo pandan layer cake last week as hubby would like to eat. After eating one, we felt it's a bit too sweet. Since i'm home, i baked my own pandan layer cake with sponge mix. Followed the recipe and instructions on pack, but forgotten to record before throwing. And also i put frosty whip in between.

And today, i did the coffee cream cake. 

Recipe as follow:

125gm sponge mix

2 eggs

30ml coffee

30ml oil

1. Beat egg and sponge mix for 8 mins on high speed.

2. Add in coffee gradually. Mix well

3. Then add in oil slowly and mix well. 

4. Pour batter in pan and bake at 170'C for 15 mins. 

I've make cream using frosty whip and coffee to sandwich between the cake.