Fortune Cookies

 

Ingredients:

3 large egg whites

3/4 cup sugar

1/2 cup butter melted

1/4 tsp vanilla extract

1/4 tsp almond extract

3 tbsp water

1 cup all purpose flour (5 oz by weight)

Instructions:

1. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper or a silicone mat, and have your fortune strips ready to go.
2. In a stand mixer (or large bowl with a hand mixer), whip the egg whites and sugar on high speed for about 2 minutes, until frothy. Whip in the melted butter, vanilla, almond extract, and water until incorporated. Add the flour and mix until the flour *just* disappears.
3. With a tablespoon measure, spoon the batter onto the parchment paper and spread it out into an even 3 inch circle. I recommend not doing any more than 2-3 at a time, since they set very quickly and you will not be able to fold more than that.
4. Bake the fortune cookies for 7-8 minutes, until the edges brown slightly. If you let them brown too much, they will snap when you shape them. Conversely, if they don’t brown a little bit, they will also break (but tear, rather than snapping).
5. When each batch of fortune cookies finishes baking, remove them from the oven and quickly flip the circle over, and fold your fortune cookie in half, into a semicircle. This is when you slip your note into the cookie (quickly) because if you slip it in right at the beginning, the cookie will be too hot and your paper will stick to the cookie. Place your semicircle onto the edge of a cup, and quickly fold the ends down, to crimp into a fortune cookie shape (see above tutorial video if needed).
6. Place the cookie in a muffin tin to let it cool and hold its shape.
7. Repeat with the remaining batter and enjoy!

Chiffon Hokkaido Cupcake

 

Ingredients:

80 g of cake flour

1/4 teaspoon baking powder

1/4 teaspoon salt

35 g  vegetable oil

65 grams  milk

4 egg yolks 

Vanilla flavor 1 teaspoon

4 egg whites

65 g of sugar

1/2 teaspoon lemon juice (use cream of tartar or vinegar instead)

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200 g of whipping cream

50 g sweetened condensed milk

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  How To Bake

- Bake at 130 degrees for  30 minutes , then 150 degrees about 5-10 minutes without turning on the fan.

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Make sure you pre-heat your oven

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Earl Grey Cupcake

 

Recipes:

8個份量 8pcs

伯爵茶牛奶 Earl Grey Milk Tea:

牛奶 110g Milk

Twinings 伯爵紅茶包 4包 Twinings Earl Grey Tea

 

低筋麵粉 140g Cake Flour

泡打粉 4g Baking Powder

伯爵茶牛奶 70g  Earl Grey Milk Tea

無鹽奶油 110g Unsalted Butter

Twinings 伯爵紅茶包 1包 Twinings Earl Grey Tea

雞蛋 2 Eggs

砂糖 100g Sugar

玉米糖漿 20g Corn Syrup

鹽  1g Salt

 

蛋白 35g Egg White 

砂糖 10g Sugar

熱水 100g Hot Water 

Twinings 香桃果香紅茶包 5包 Twinings Peach Tea 

砂糖 70g Sugar

鹽 少許 Salt

無鹽牛油 100g Unsalted Butter

1.煮沸牛奶後熄火，4包伯爵紅茶包浸泡牛奶約10分鐘

2.牛油及雞蛋預先放室溫

3.110g牛油加入100g砂糖及鹽拌勻

4.加入雞蛋及玉米糖漿拌勻

5.麵粉及泡打粉混合,篩入蛋漿內稍為拌勻

6.麵糊加入70g伯爵茶牛奶拌勻 (如不足70g可加入牛奶代替)

7.加入1包伯爵紅茶葉拌勻

8.麵糊平均倒入蛋糕杯至七成滿,輕敲紙杯讓麵糊更平整

9.180℃焗6分鐘,轉180º再焗6分鐘

10.取出蛋糕後稍為修飾外觀,放涼備用

11.香桃果香紅茶包熱水浸泡約5分鐘

12.蛋白加入10g砂糖打發至挺身

13.香桃果香紅茶,70g砂糖及鹽加入鍋中煮至120℃

14.一邊攪拌蛋白一邊加入糖漿,稍為放涼後加入100g牛油拌勻

15.將Buttercream唧在蛋糕上即成

Banana Chocolate Muffins

 

Ingredients:

》6-7 個 （6厘米 鬆餅）

低筋麵粉 120 克   

泡打粉  8 克 

糖  50 克 

蛋  1 隻

香蕉  1 隻

奶/豆奶  50 克 

油  40 克

朱古力粒  25 克 

雲尼拿香油  1/2 茶匙(可省略)

》6-7 pcs （6cm muffin）

Cake Flour 120 g   

Baking Powder  8 g

Sugar  50 g

Egg  1 pc

Banana  1 pc

Milk Soy/ Milk  50 g 

Oil  40 g

Chocolate Chips  25 g 

Vanilla Extract  1/2 tsp （Optional）

Banana Muffin

 

Ingredients:

全蛋 whole egg   1 (55g+- per egg)

溶化奶油 melted butter   30ml

香蕉 banana   80g / 1

低筋面粉 cake flour   80g / 7Tbsp

疏打粉 baking soda   1/4tsp

泡打粉 baking powder   1/2tsp

细砂糖 caster sugar   30g / 4Tbsp

瑪芬杯 muffins cup   4

攝氏180 / 華氏356  烘烤 20-25分鐘

Bake at 180°C / 356°F  for 20-25minutes