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sum dinner donna hay easter eating out festival florence fruit gifts giveaway gluten free gordon ramsay halloween hari raya holidays ice cream jamie oliver japanese lamb london lunch macaron malaysian market matcha misc new york nigella lawson noodles pancake pasta peanut butter pierre hermé polenta pork prawn pumpkin quick meals review risotto salmon san sebastian snack sorbet turkey valentines vegetarian yogurt salted egg yolk cookies for chinese new year i have admittedly not been posting anything on the blog for a while since june 2015 to be exact rest assured that i have continued to cook bake and eat but have just not gotten around to getting the recipes onto the blog they do make it onto my instagram feed stories though i first started the blog as a way to keep all my recipes in one place mainly because i would otherwise forget what i put into a particular dish i have now fallen into the same habit which is when i figured that i should start blogging again the salted egg yolk craze has been taking over recently salted egg potato chips fish skin cookies etc i ve only tried the fish skin and potato chips i prefer the former and can totally see why so many people have gone crazy over them i have never actually tried salted egg yolk cookies so actually had no idea what i was aiming for when i made these i used a recipe i found online as a base and went from there this recipe makes a slightly crunchy cookie with a nice hint of salted egg yolk i personally think it could do with a bit more of salted egg yolk so may increase the ratio of yolk flour next time i ll definitely also be trying to make a more melty cookie to see which texture is better salted egg yolk cookies 150g salted butter softened 75g caster sugar 6 cooked salted egg yolks mashed 300g flour 15g cornflour 1 egg lightly beaten for egg wash sesame seeds for garnish optional in a stand mixer fitted with the paddle attachment beat the butter and sugar until pale and creamy add the mashed salted yolks and mix until just combined add the flour cornflour mix in 2 additions again mixing until just combined the mix should form a cohesive dough you can test this by trying to form a ball from the dough if it is too crumbly add a any flavourless oil corn oil vegetable oil etc 1 teaspoon at a time until the dough can be formed into a ball roll the dough into rounds and place on a parchment silpat lined baking tray preheat the oven to 165 c fan assisted gently brush the beaten egg onto the top of each cookie and top with sesame seeds if you wish bake the cookies in the preheated oven for 10 12 mins until the cookies are just golden leave to cool then eat posted on february 11 2018 february 11 2018 categories chinese chinese new year cookie leave a comment on salted egg yolk cookies for chinese new year kee chang alkaline rice dumplings the dragon boat festival is something i look forward to every year for two reasons one it means summer has officially begun and more importantly it means it is chang zong zi 粽子 season i previously made bak chang 肉粽 and in that post i said i would have to learn how to make the sweet version kee chang jianshui zong 碱水粽 alkaline dumplings and i have for those of you who have not heard about these little morsels they are eaten as a sweet snack or dessert they get their name because the glutinous rice is pre treated with alkaline lye water which gives the rice its distinctive yellow colour they often do not contain any fillings and are eaten with a sugar syrup or kaya malaysian coconut jam i genuinely did not know how this was going to go as i did not have a proper recipe to follow thankfully they turned out reasonably well i would do a few things differently next time though boil for 1 5 2 hours i only boiled them for 1 hour and the rice was a not mushy enough for my liking leave the rice for 60 mins at most i left them for 3 hours and they had a very slight bitter aftertaste i ve tweaked the recipe accordingly to reflect these changes the next chang i ll have to make will be the nonya bak chang nonya zong 娘惹粽 which is filled with pork candied winter melon and peanuts watch this space kee chang alkaline dumplings makes 10 12 dumplings for the kee chang 200g glutinous rice 1 2 tbsp alkaline water 20 fresh young bamboo leaves cooking string hemp leaves the day before 1 wash glutinous rice until the water runs clear place rice in a tub cover with water and leave to soak overnight 2 wash the bamboo leaves and leave to soak overnight on the day 3 drain the glutinous rice 4 add the alkaline water and stir this through the rice leave aside for 30 min 5 whilst waiting for the alkaline water to permeate the rice drain the water from the bamboo leaves pat the leaves dry with a cloth it doesn t matter if they are still slightly wet 6 select two leaves and place them in opposite directions i e the tail end of one lining up with the top end of the other do not use any leaves which already have holes in them as they will cause water to seep into the bak chang during the cooking process 7 form leaves into a cone 8 fill the cone with the glutinous rice until you reach the brim of the cone 9 fold the leaves around the pouch and secure with cooking string hemp leaves 10 boil water in a heavy based pot when the water comes to a boil gently lower the kee changs into the water make sure all the changs are completely submerged in water cover the pot with a lid and cook over medium heat for 1 5 2 hours hours i only boiled them for 1 hour and think they would benefit from a longer cooking time to make the rice softer 11 leave to cool and serve with palm sugar syrup for the palm sugar syrup 200g gula melaka palm sugar 200ml water 2 pandan leaves 1 place the palm sugar water and pandan leaves in a pan 2 bring the ingredients to a boil and simmer for 15 minutes until the syrup thickens 3 strain and leave to cool 4 serve with kee changs and enjoy this syrup also works well with ice cream and yogurt posted on june 20 2015 categories chinese dessert malaysian tags alkaline water chang glutinous rice sugar syrup 2 comments on kee chang alkaline rice dumplings revisited chinese new year pineapple nastar tarts ah it s that time of year again the time of year where the baking madness begins pineapple tarts are to me synonymous with chinese new year it simply is not chinese new year without them having said that they are one of the more time consuming treats to bake when compared to something like almond or peanut cookies cooking the pineapple jam took almost 3 5 hours it s worth taking the time to cook out the jam though as there was one year where i had a lazy moment leading to wet jam and thus a perfect environment for mould i thought i d try a new recipe this year and found a recipe from sonia of nasi lemak lover it had rave reviews so i tweaked it marginally and went with it they turned out well and i love the fact that it utilises one of my favourite ingredients condensed milk they do not end up milky or too sweet so fear not i ve learnt a lot since my first attempt at making these and my tips for making pineapple nastar tarts are as follows roll out your jam into rolls beforehand pipe out rolls of pastry beforehand have your pastry at room temperature as it is easier to pipe push room temperature dough through the nastar mould this may be different in a humid environment but in a cold country during winter i definitely recommend room temperature pastry do not let your nastar mould get oily you will totally lose your grip if this happens and things will rapidly become more difficult be gentle with your pastry as you do not want to destroy the beautiful zigzag nastar design on the pastry chinese new year pineapple nastar tarts based on a recipe from nasi lemak lover makes 80 large tarts you may get more if you make smaller ones for the pastry 350g salted butter at room temperature 100g condensed milk 470g plain flour 40g cornflour 2 large egg yolks 700 750g pineapple jam i used 2 1 2 large pineapples roll into individual balls logs approx 3 4 tsp each for egg wash 1 egg yolk 1 tbsp milk gently beaten method 1 place the butter and condensed milk in the bowl of your stand mixer beat on medium speed until light and fluffy alternatively you can use a spatula or a hand held mixer 2 add the egg yolks and mix until just combined 3 add the plain flour and corn flour to the butter condensed milk mixture in 2 additions mix until just combined the mixture should just come together to form a dough and should not crumble when you roll it into a ball if it crumbles it is too dry add some liquid if it seems too sticky add a little flour this will change depending on climate but not by very much 4 pipe out the pastry dough using your nastar mould into 3 inch strips if you do not have a nastar mould you can wrap the dough up into the enclosed version of pineapple tarts 5 place a ball of pineapple jam onto the pastry strip and roll it up place on a silpat parchment lined tray 6 repeat with all the remaining pastry and jam 7 brush the tarts lightly with the egg wash 8 bake in a 165 c oven fan for 20 25 minutes or until golden brown are these time consuming yes but are they worth the effort definitely happy baking posted on february 10 2015 categories chinese chinese new year cookie snack 4 comments on revisited chinese new year pineapple nastar tarts straight up yogurt beetroot cupcakes yogurt is a great thing you can eat it plain you can use it in baking savoury dishes smoothies the possibilities are endless i ve always loved yogurts from the collective as evidenced by my large collection of their yogurt tubs which by the way make for excellent storage containers so it s not a surprise that i was excited to hear about their newest product straight up a natural unsweetened yogurt with no added sugar sweeteners artificial colours flavours or preservatives produced using the best west country milk it is uniquely luxurious thick and creamy with a velvety smooth texture making it a live yoghurt like no other because it is packed full with probiotics it has a very clean tangy taste i personally found it a little too sharp but it s nothing that a squeeze of brown rice syrup can t fix i wish i could have taken proper photos of the yogurt and my baking experiments but my dslr camera recently broke to be more specific the mirror broke when we were on holiday and i need to figure out if it is worth getting it replaced or it might be time for an upgrade i am just very grateful for camera phones they will never replace a proper camera but at least it s better than nothing so what did i make i decided to bake some beetroot cupcakes yes i know it s a vegetable but do not scoff as it is actually a wonderful ingredient and works beautifully well in baked treats i was a little nervous to find out if straight up would work in this recipe but i shouldn t have it worked beautifully resulting in a moist cupcake with a tender crumb the only downside of straight up is you have to finish the whole tub within a few days as the yogurt does not contain any preservatives i had a small amount of yogurt left over and it sadly went a little off so my advice to you is to eat it all and not practise the let s just leave some for later policy beetroot yogurt cupcakes makes 24 small ish cupcakes or 15 medium cupcakes 1 2 cup beetroot puree 1 cup straight up yogurt 1 1 2 cup brown rice flour you may use normal all purpose flour if you wish 1 cup ground almonds 1 1 2 teaspoons baking powder 1 2 teaspoons baking soda 1 2 teaspoons fine salt 1 4 cup poppy seeds optional 2 eggs 1 2 cup brown sugar 1 2 cup corn oil or any other flavourless oil 1 preheat your oven to 180 c 2 sieve the brown rice flour baking powder baking soda and salt into a medium sized bowl add the ground almonds and poppy seeds to the same bowl i usually don t sieve my ground almonds because they usually aren t ground finely enough to easily pass through the sieve 3 add the beetroot puree egg sugar yogurt and corn oil into the bowl of your stand mixer mix with the paddle attachment until it forms a nice smooth paste this should take only 1 2 minutes you can also do this with a handheld whisk or a spatula if you don t want to use don t have a stand mixer 5 add the dry ingredients to the wet beetroot mix mix until the batter is just combined 6 scoop the batter into cupcake tins 7 bake the cupcakes for 15 18 minutes until cooked a toothpick inserted into the center of the cupcakes should come out clean 8 leave to cool slightly on wire racks then eat i usually use pre cooked beetroot and whizz this to form a puree you can always cook it from scratch but it is often difficult to find fresh beetroot remember to buy plain unflavoured cooked beetroot and not those which are pre seasoned with vinegar disclosure i was sent samples of straight up for review purposes but all opinions expressed above are my own posted on january 20 2015 april 12 2015 categories cupcake dessert review yogurt leave a comment on straight up yogurt beetroot cupcakes chocolate and matcha sable cookies this is something i ve made a few times now but i have never gotten around to posting the recipe the photos are also a few years old better late than never though these sable cookies do require some refrigeration time to allow for easy shaping slicing but i promise that they are not too fiddly and are completely worth it i loved the extra crunch from the granulated sugar but r isn t a fan and prefers it without he says it is too sweet with the extra sugar chocolate matcha sable cookies makes 40 cookies recipe from okashi sweet treats made with love 40g silvered almonds 130g plain flour 20g corn flour 20g cocoa powder or matcha powder 120g unsalted butter softened 70g icing sugar pinch salt 1 egg yolk granulated white sugar for dusting i use demerara sugar optional sieve plain flour corn flour and cocoa powder or matcha powder into a bowl beat butter icing sugar and salt in a mixing bowl on medium speed until well combined add egg yolk and mix until just combined in two additions fold the dry flour mixture into the butter mixture till the dough is homogenous and well combined add the silvered almonds and mix through roll the dough into two logs wrap with clingfilm and refrigerate for 15 minutes preheat your oven to 160 c fan assisted slice the cookie dough log into 8mm slices roll the cookie sides in granulated sugar if you wish to do this place the cookies on parchment silpat lined baking trays bake for 20 minutes till just firm to touch leave to cool on a wire rack and eat when cooled cookies can be stored in an airtight container for up to 10 14 days posted on september 21 2014 categories chocolate cookie matcha 1 comment on chocolate and matcha sable cookies posts pagination page 1 page 2 page 26 next page blog at wordpress com bread et butter create a free website or blog at wordpress com subscribe subscribed bread et butter join 337 other subscribers sign me 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