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When Chinese new year baking is over and school has started, it's time for me to bake our daily sandwich breads again.

For those who like baking your own breads, can I ask if you have tried baking Hokkaido Milk Bread?

For those who don't know...

Hokkaido milk bread (北海道牛奶麵包) is popular Asian bread which is well known for its soft-pillowy texture and sweet-milky taste.

Why Hokkaido milk? If you Google the word "Hokkaido Milk Bread", you will see this recipe from Christine's recipes and it is a highly rated recipe because many bakers and bloggers believe that the success of Christine's recipe is due to the addition of Tang Zhong (汤种). If you wish to know something more about Tang Zhong, you can read my previous blog post at here.

Then why this name? Like what I have found about Hokkaido chiffon cupcakes at here, I'm guessing that the Hokkaido milk breads may have nothing to do with Hokkaido!!! And the breads don't even need to be baked with Hokkaido milk!!!

Then, I wonder... Are the additions of Tang Zhong and cream making the so-called Hokkaido milk breads tasting so soft and good?

Plausible! After baking both equally fluffy and soft enriched sandwich breads with and without Tang Zhong at here (with Tang Zhong) and here (without Tang Zhong), I believe that the addition is Tang Zhong is probably NOT necessary.

And it is probably TRUE!!! These so-called Hokkaido milk breads that I have baked again with NO Tang Zhong and cream has shown that the addition of Tang Zhong and cream is really NOT necessary to enhance the softness in breads!!!

Isn't this good to know?


These really soft milky sandwich breads
... are baked by Hokkaido Milk Bread recipe and have NO Tang Zhong and NO cream.

Why NO-Tang-Zhong?

I have nothing against Tang Zhong and so please don't get me wrong...

It was just one day that I was going to bake Hokkaido milk breads again. While weighing the ingredients and staring at the recipe, the crazy me discovered that the Hokkaido milk bread with the cream replaced with milk is actually the same as the Spongy Soft Milk and Egg Enriched Sandwich Bread that I baked at here! And I was like OMG! OMG! OMG!!! I must be a crazy baking woman... LOL!!!

Despite that the origins of these recipes are completely different (one is Asian and one is not), the only two differences are:

1) this recipe contains 20g milk powder instead of 45g.

2) the milk used this recipe (assuming if the breads are made with Tang Zhong) is scalded whereas the liquid used in the recipe at here is just lukewarm water. 

That's all!!!
Instead of baking the breads with golden brown dome tops...
I'm baking these sandwich breads into perfect square loaves.
Look! These milky breads are SO SOFT!!!

Due to the restricted space to rise upwards plus the use of real milk instead of water, these square breads won't be as tall as the spongy soft enriched breads at here... but they are definitely impressively SOFT like the ones baked without the lids at here and also those that baked with Tang Zhong and cream at here!

So why need Tang Zhong if you don't actually need Tang Zhong??? Hmmm...
Here's a video showing me how I baked my easier version of Hokkaido Milk Breads with NO Tang Zhong and NO cream. After watching the video, you might ask if you can bake these breads without scalding the milk. Yes, you can but the enzymes in un-scalded milk can break down gluten and prevent the bread dough from rising, resulting the breads to have denser crumbs than the breads that are made with scalded milk. Hence, I would definitely choose to bake these breads with scalded milk.


Hokkaido Milk Sandwich Bread - YouTube
Thanks Bensound for the music in my video.

Like my recipes? To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids

Here's the recipe that is modified from here

Make two 10 x 20 cm or 450g loaves
Note: You can use half of this amount to bake just one loaf.

400g milk, scalded and cooled to lukewarm at about 40°C (100°F)
100g eggs, at room temperature - about 2 large eggs but please use the exact weight.
650g bread flour with 12% protein
20g milk powder
60g caster sugar
8g salt
60g unsalted butter, softened at room temperature
2 1/2 tsp instant yeast

extra butter or vegetable oil spray to grease the loaf pans (plus the pullman lids if required)
extra bread flour for dusting and shaping

If you are using a breadmaker to knead and prove, add all ingredients into the breadmaker according to this order. Use "dough" setting to mix and knead dough for 30 mins or until the dough is elastic and allow the dough to prove for 60 mins.

If you are using an electric mixer with an hook attachment to knead, combine all ingredients except butter in the mixing bowl and mix at low speed until a soft dough forms. Then, knead in the butter until incorporated. Continue to knead at low speed for at least 25 mins or until the dough is elastic. It is important that the dough has to be elastic and stretchy. Cover the dough and allow the dough to prove in a warm and humid place for about 60 mins or until doubled in size.
To shape the dough into bread loaves:

Grease 10 x 20 cm loaf pans (plus their lids if required) with butter or vegetable oil spray.

Divide dough into into 6 equal portions. Shape all portions of dough into smooth balls. Allow them to rest at room temperature for about 10 mins.

Using a lightly floured rolling pin, roll each portion into long and flat oval shape (about 20 cm) on a lightly floured non-stick surface. Use your fingers to pick one shorter side of the dough and tuck and roll the dough like a Swiss roll. Use the rolling pin to flatten and roll the dough into a long rod shape. Then, pick one shorter side of the dough and roll it like a Swiss roll again. Repeat this rolling step with the remaining portions of dough.

Place three rolled dough with their seams side down into the each prepared pan. Press the top of the dough lightly to form an even surface. Allow the dough to prove in a warm and humid place for another 60 mins or until the dough is going to reach the maximum height of the loaf pan. Cover loaf pans with lids if required.

Bake breads in a preheated 180°C (350°F) oven for 25 mins or until the breads are thoroughly baked inside. Remove bread from the loaf pan and transfer immediately onto a wire rack to cool completely before slicing and serving.

To store, wrap tightly in plastic wrap and keep at room temperature for 2-3 days or freeze in serving portions for 2-3 months.

Happy Baking
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There is always heaps to do prior Chinese New Year celebrations. All the Spring cleaning, shopping, cooking and baking...

Now, Chinese New Year is sort of done and dusted and all the hard work is over...

Have you been baking heaps for Chinese New Year?

Do you have heaps of leftover egg whites in the freezer after baking heaps of yolks-rich goodies like pineapple tarts, cookies and cake lapis?

I know. I'm the same too!

And I do have a few really good egg white recipes to use and they are:
  • Always-Successful-Italian-Meringue French macaron recipe at here, here, here, here, here, here and here
  • Chocolate Meringues Emoji Poo at here
  • Very Moist Egg White Mocha Marbled Butter Cake at here
Next, I would HIGHLY HIGHLY HIGHLY RECOMMEND this Ultra Soft Cranberries Egg White Chiffon Cake!!! Wanna know more?

Ultra Soft Cranberry Egg White Chiffon Cake

Why is this non-egg-yolk cake an Egg White Chiffon Cake? Not an Angel Food Cake?

Although both cakes are made with mostly egg whites, they are actually different.

Based on my research, I see that most typical Angel Food Cake recipes contain 9-12 egg whites with cream of tartar to stabilise the egg white structure, about 1 1/2 cups (300g) caster sugar, about 1 cup cake flour and has no added oil or fat. Some recipes contains added water and some don't. Besides, all recipes has no added milk and no any other liquid ingredients.

Unlike an Angel Food Cake, I would say that mine is more like a chiffon cake because it has added oil and milk and has NO cream of tartar to make the cake softer and less rigid.

The best thing about my recipe is it contains a lot LESSER sugar (just 120g) than most typical Angel Food Cake and yet it is SO SOFT and delicious!!! Plus not to worry... This all-egg-white cake won't have any eggy aftertaste!!! YAY!!!

As a matter of fact, it is so soft that it is as feathery light and tender as tofu when it is freshly baked and it can stay extremely soft and moist for the next 3 days! So amazing!!!

It is extra amazing that the added dried cranberries won't even sink to the bottom of the soft tofu-like cake! What can I say? YAY!!! LOL!!!

I have baked an Angel Food Cake before at here but it is never as good as this egg white chiffon cake.
Every slice of this cake is so heavenly moist, soft and tender!!!
See! This cake is so ultimately SOFT and cottony!!! And it can't be any softer!!!
Told ya... This recipe is HIGHLY HIGHLY HIGHLY RECOMMENDED!!!
Watch my video to see how I baked this cake.

Ultra Soft and Moist Cranberry Egg White Chiffon Cake - YouTube
Thanks Bensound for the music in my video.

It can be easy to bake this cake if you follow my recipe to the tee and also take note of these baking tips:

1) First and most fundamentally, please use the exact weight of the ingredients and make sure that all ingredients are at room temperature.

2) With NO added cream of tartar, the success of this chiffon cake is highly depending on the egg white mixture. So, please be aware that beating the egg white mixture into its best form is very important! Hence, please follow my egg-whites-beating instructions to the tee. Please do not rush or take any short-cut to skip any steps. And never beat the egg whites with too high speed and never over-beat the egg white mixture!!!

3) You need at least 120g sugar to beat the egg white mixture into its best form. Please do not reduce this amount of sugar added. If you think that the cake is still too sweet for you, you can either use 50% sugar reduced dried cranberries like what I did or add 50-100g dried cranberries instead of 150g. I must admit that the addition of 150g of dried cranberries in one 20 cm chiffon cake is actually very generous and it can make the cake a lot more sweeter than what you think.

4) With the maximal amount of moisture, this cake will rise rapidly during baking and will shrink a lot more after cooling. For this reason, I prefer to bake the cake with cool moderate oven temperature at 130 to 150°C and baked it longer for at least 70 mins in total. When doing so, please be aware that the temperature setting in different ovens can vary. For example, my Ariston oven is typically warmer than most ovens and so I'm baking my cake at 130°C. If your oven is not strongly heated like mine, you will have to bake yours at 150°C which is has always been the standard temperature to bake the extremely tender soufflé cakes with maximal moisture.

5) It's always better to over-bake this cake than to under-bake it and this step is important!!! Nothing is worse than eating an under-cooked cake with dense texture and uncooked eggy taste. If the top of the cake turns brown too quickly, cover the top of the cake very loosely with a piece of foil after 40-50 mins of baking and continue to bake for at least 70 mins in total.

6) NO STEAM bake, please!!! I know this is all personal preference but I don't prefer eating chiffon cakes that taste like steamed. Do you? Not to worry... I can assure you that this cake will be very moist and you don't need to steam-bake it for any extra moisture.

What happens if your oven temperature is slightly too high and cause the cake to crack? Just reduce your oven temperature to 130°C but not lower than 125°C. Please please please do not bake this cake with too low oven temperature or bake with a tray of boiling water (also known as steam-baking). Not to worry... It's ok that your cake has cracks! It is the taste that matters. Sorry for being such a nag... It is always better to over-bake the cake than to under-bake it! And NO STEAM bake, please!!! LOL!!!

7) Like my other ultra soft chiffon cakes, this fragile and cottony soft chiffon cake needs to be handled with tender loving care! Please do not unmould the cake by pressing it!!! To unmould, please use a blunt thin plastic spatula or knife to run along the cake's edges and gently push the cake out from the pan. Plus, please use a serrated knife to slice the cake.

8) This recipe makes one tall and perfect 8-inch (20 cm) chiffon cake. So, please do not ask me to calculate the amount of ingredients required to bake your chiffon cake in different sizes. To do so, you can either I) prepare the same amount of batter and bake a smaller cake using your larger pan or II) prepare the same amount of batter and use partial the amount to bake a smaller cake cake using your smaller pan or III) buy a 20cm chiffon cake pan! Cheers!

Like my recipes? To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids

Here's my recipe.

For the cranberries:
150g dried cranberries
- I used the 50% sugar reduced ones. See the above baking tip 3 if you prefer the cake not to be too sweet
adequate cake flour to coat

For the no-egg mixture:
60g neutral tasting vegetable oil
90g milk
1 tsp vanilla paste or 2 tsp vanilla extract, optional
100g cake flour with 8% protein
1/4 tsp salt

For the egg white mixture:
300g egg whites (about 9)
120g caster sugar
- please do not reduce this essential amount of sugar any further! See the above baking tip 3

Preheat the oven to 160°C / 320°F.

For the cranberries:
Coat dried cranberries in adequate cake flour. Sift to remove any excess un-coated flour. Set aside.

For the no-egg mixture:
Using a hand whisk, whisk oil, milk and vanilla in a large mixing bowl until mixture is combined. Sift in flour and salt and whisk gently until the batter is smooth and combined.

For the egg white mixture:
Using an electric mixer with a whisk attachment, beat egg whites in the lowest speed for at least 10 mins to stabilise the mixture. Increase beating speed to the next higher speed. While beating, add sugar gradually. Increase beating speed to another higher speed and continue to beat until stiff peaks form. The meringue should be very smooth with tiny bubbles. Do not over-beat the mixture.

Using a hand whisk or a spatula, gently fold in the egg whites into no-egg mixture in 3-4 batches. It is ok to mix in the 1st batch of egg white more vigorously but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.

To prevent the dried cranberries from sinking to the bottom of the pan, pour a small portion of batter into an un-greased 20 cm chiffon tube pan that is adequate enough to fill the base of the pan.

Stir the flour-coated dried cranberries very gently into the remaining batter and pour all batter into the pan. Give the pan a very gentle tap and use a skewer to draw a zigzag to remove air bubbles on the surface of the batter. 

Bake for 10 mins. Reduce oven temperature to 130°C / 265ºF to 150°C / 300ºF depending on your oven heating (please see the above baking tips 4, 5 and 6) and continue to bake for 60 mins or until it is thoroughly baked. Cover the top of the cake very loosely with a piece of foil when it turns brown too quickly and continue to bake until the cake is baked thoroughly. Important: Do not under-bake the cake! If your cake is too pale after 70 mins of baking, you can increase oven temperature back to 160°C / 320°F and bake for another 5-10 mins until the top and sides of the cake is golden brown.

Note: My Ariston oven tends to be strong heating and I'm baking my cake at 160°C / 320°F for the first 10 mins and 130°C / 265ºF for next 60 mins.

After baking, drop the cake from a 20-30 cm height immediately onto your tabletop to minimise shrinkage. Then, invert the cake immediately to cool on a wire rack. Allow the cake to cool completely in the pan before removing it from the pan. Important: Do not unmould the cake by pressing it! To unmould, please use a blunt thin plastic spatula or knife to run along the cake's edges and gently push the cake out from the pan.The cake is fragile and so it is easier to slice with a serrated knife. Enjoy!

Store any uneaten in an airtight container at room temperature for up to 3 days. This cake is so soft that it will stay very soft and moist for the next 3 days!

Happy Baking
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We love gyoza!!! Do you?

... especially when those that are cooked with crispy lattice base. YUMMY!!!

Then, the non-Japanese half-Shangdong me wonder ...

Is there any difference between the Japanese gyoza / 餃子 and Chinese potstickers 锅贴?

According to a thorough explanation at here, the answer is YES!

Or perceptually NO! LOL!

The word 餃子 is known as Jiaozi in Mandarin and Gyoza or ぎょうざ in Japanese and the cooking of Jiaozi first started in Northern China including Shangdong where wheat is their staple crop.

The Chinese version of Jiaozi are dumplings that are made with mince meat and/or vegetable filling wrapped into a thinly rolled wheat flour dough and the dumplings can be either boiled, steamed, pan-fried or even deep fried.

The pan-fried version of Jiaozi is commonly known as potstickers or Guotie in Mandarin because Guo means wok and tie means stick. Why Guotie? This is because potstickers are typically cooked by a fry-steam-fry method. To do so, the base of the dumplings are first fried with a moderate amount of oil. Then, water is added into the pan and covered to steam and cook the dumpling filling. To finish, the cover of the pan is removed so that the water are fully vaporised and the base of the dumplings are fried again until crisp.

How about Gyoza?

The Japanese learned this culinary idea from the Chinese during World War II when they were in Manchuria. After WWII, the Japanese returned home and recreated Gyoza which is Japanese pronunciation of jiaozi.

Does this means that both Japanese gyoza and Chinese potstickers are the same? Based on history, YES but technically, NO!!!

If you observe both gyoza and potstickers very closely, you will see that Japanese gyoza are typically smaller for being one or two bite-sized. And they are usually made from very thin delicate pre-fabricated wrappers with fillings that are more finely chopped and textured.

Whether gyoza or jiaozi or guotie, I must say that I have learned well enough to cook good delicious dumplings these days. Ahem... So good that I have even mastered the art of cooking either gyoza or potstickers with a perfect crispy base.

So good that even my fussy husband said "Wow! Your crispy dumplings really got standard!" and my gyoza-loving mini-food-critic son said "Mum, your crispy dumplings are the BEST!!!"

That's because they didn't know something! The trick to create this crispy base is to add some wheat flour into the water that steam the dumplings! That's all! Now that you know... so please don't tell them. Let them keep saying that I'm best! LOL!

Gyoza 餃子 / Potstickers 锅贴 with Crispy Lattice Base

Want to know how I cooked my gyoza with such yummy crispy base? Here's a video showing how I cooked my dumplings.

Pan Fried Gyoza with Crispy Lattice Base - YouTube
Thanks Bensound for the music in my video.

Instead of making my gyoza wrappers from scratch, I'm using the ready made ones that can be bough from any Asian grocery shops.

If you die die must make your own gyoza wrappers, you can try this recipe at here from Just One Cookbook which is the same as Chinese potstickers (guotie) 锅贴 wrappers but you will have to roll the wrappers a little thinner if you are making Japanese gyoza or thicker if you are making Chinese potstickers.

TIPS: To make a good gyoza / potsticker wrappers, you must 1) use boiled water to make your dough but not required or optional if you are making jiaozi wrapper. 2) use top flour or Italian OO pasta flour that is finely milled and has adequate gluten content (about 10-11% protein, not too much or less) 3) knead the dough until it is very smooth 4) always keep the dough moist with wet tea towel and 5) allow the dough to rest and relax enough after kneading.

How do I know these gyoza / potsticker wrappers making tips? Coming from a semi-Shangdong family, we used to cook jiaozi at home very often. And it was my dad's Shangdong originated family that taught my mother how to make authentic jiaozi. Since then, we including everyone of us even when we were little kids made and ate thousands and thousands of jiaozi and guotie during every Chinese New Year.

Why do we eat so many jiaozi and guotie during Chinese New Year? According to my dad's Shangdong family, the boat-shaped jiaozi and guotie symbolise yuan bao (silver and golden ingots) and we were told that making and eating many jiaozi and guotie will make us very very very prosperous!!! And so we made and ate thousands and thousands of jiaozi and potstickers!!! LOL! Although our jiaozi are not professionally made with odd shapes and sizes, I must say that those jiaozi making days was really very cozy and memorable.

These days with a really small family of three, I don't make jiaozi from scratch anymore which is actually quite sad. Although the ready-made wrappers are not as tasty as the ones that are made from scratch, they are very convenient to use and good enough to make good dumplings for just the three of us.

Can't talk... Must enjoy these crispy dumplings NOW!!!
Simple and delicious cabbage lean chicken filling wrapped in thin tender wheat dough wrapper
EXTRA YUMMY ... with very very very crispy base.
What should I say?
oishii or 好吃? LOL!

Like this recipe and want more? To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids

As this will be my last blog before the arrival of Earth Dog Year and I would like wish everyone...

Gong Xi Fa Cai!
Happy. Healthy. Eat lots of gyoza or potstickers and be prosperous!!!

Here's the recipe.

To make 40 to 45 dumplings with healthy lean chicken or pork filling:
1/2 cup finely chopped cabbage
1/2 tsp salt
500g lean chicken or pork mince*
1-2 spring onions, use the green parts only, finely sliced
1 tsp finely grated ginger
1/4 tsp sesame oil
salt and pepper, to season
40-45 gyoza wrappers**

* The cabbage and spring onion will make this lean chicken or pork filling juicy and tender enough to enjoy but if you prefer your dumplings to be ultimately juicy, you should use chicken or pork mince with more fat.

**I used the ready made ones that can be bough from any Asian grocery shops. If you die die must make your own gyoza wrappers, please read my above gyoza making tips (before this recipe).

Combine cabbage with 1/2 tsp salt in a bowl and and leave it to "sweat" for about 10 mins. Use paper towels to blot any excess liquid. - It's important to do this step so that the filling is less wet to make the base crisper!

Combine chicken or pork mince, cabbage, spring onions, ginger and sesame oil in a large mixing bowl. Season with salt and pepper and mix until combined.

To wrap the dumplings:
Place a wrapper on one hand. Place a teaspoonful of filling in the center of the wrapper. Dip one finger from the other hand in a bowl of water and use the wet finger to draw a circle around the wrapper.

Fold wrapper in half. Make about 6 pleats on the half side that is facing you while sealing each pleat with the other half of the wrapper that is facing the other side.

There are 3 different ways that you can fold the pleats:
One is start folding the first pleat in the middle of the dumpling, then folding 2 pleats from the first pleat to right and 3 pleats from the middle to left.

Two is start folding the first pleat at the right end of the dumpling, then folding the remaining 5 pleats from right to left.

Three is start folding the first pleat at the left end of the dumpling, then folding the remaining 5 pleats from left to right.

To cook 12 dumplings with one crispy base:
1 tbsp all purpose / plain flour***
1 cup (250ml) water
2-3 tbsp neutral tasting vegetable oil
12 uncooked gyoza or dumplings

*** I noticed that some people uses corn flour / starch, potato flour / starch, rice flour or even tapioca flour to cook their crispy base but I reckon that all purpose / plain flour works the best for me!!!

Combine flour and water to form a cloudy solution. Set aside.

Heat oil in a medium non stick frying pan with medium high heat. And it is IMPORTANT to add adequate oil or your base won't be crispy!!!

Reduce heat to medium low. Place gyoza into frying pan by arranging them in a circular manner. Cook the dumplings for 2 mins or until the base is light golden.

Stir and pour the cloudy flour solution from the center of the frying pan and let the solution spread out from the center. Cover the frying pan with a tight fitting lid and cook with low heat for about 10 mins or the gyoza filling is completely cooked.

Note: If you don't have a frying pan with tight fitting lid, you can also cook the gyoza with a semi-tight fitting lid for about 10 mins and it's ok that 80% of the liquid will vaporised at this stage. Although the use of semi-tight fitting lid is quicker to cook the gyoza, their skins won't be as moist as the ones that cooked with the tight-fitting lid. My frying pan lid is the interchangeable type that can either be tight-fitting or semi-tight fitting. I didn't have to rush for time when I cook this batch of gyoza and so I chose the tight-fitting lid option.

Remove lid and continue to cook until until the liquid has completely vaporised and bubbled off and the base is golden brown and crispy.

Serve with black vinegar with ginger strips or any of your favourite dipping sauces.

Happy Cooking
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Ever since I baked my first red velvet cupcakes using the recipe from the book, The Hummingbird Cookbook by Tarek Malouf at here, my son and I started loving anything that is red velvet instantly!!! It's like there is no turning back for us after we have tasted the true essence of red velvet.

Since then, I have baked many different delicious red velvet foods such as...
Red Velvet Cake Pops at here
Red Velvet Whoopie Pies at here
Like Tim Hortons Red Velvet Cookies with Cream Cheese Filling at here
Red Velvet Crackle Cookies at here

Why red velvet? Isn't it just food with red food colouring? NO NO NO!!!

To me, a true proper red velvet food must have:

1) acidic vinegar and buttermilk to bring out the red anthocyanin in cocoa preferably non-Dutch-processed. If you are using Dutch processed cocoa powder, please add extra vinegar.
2) alkaline baking soda to react with the acidic vinegar and buttermilk in order to create a light, velvety and fluffy texture.
3) red food colouring to make the food traditionally red or red-brown or mahogany.
4) THE CREAM CHEESE frosting! YUM!!!

These days, it's really common to find bakeries and cafes selling red velvet cakes, cookies and even pancakes... but how about red velvet waffles? No worries because my homemade red velvet waffles are actually very easy to make and I will show you how...

Red Velvet Waffles

Why are these red velvet waffles so special?

Unlike many crispy waffles that I have made at here, here, here, here, here, here and here, these red velvet waffles are EXTRA SPONGY FLUFFY with cake-like texture in their inside and have a good amount of crisp on the edges. These waffles are mild in their sweetness and compliment extremely well with lightly sweetened creamy cream cheese vanilla drizzle. They are so so so yummy!!!

With just one bite... my son and I love these red velvet waffles instantly!!!

These waffles are extra fluffy with a good amount of crisp!
... but they are not completed yet. They need cream cheese drizzle to be perfectly yummy!!!
There you go... Spongy. Fluffy. Crispy rims. Creamy. Sweet. Simply heavenly!!!
With a good amount of cream cheese drizzle, this is exactly what a perfect red velvet should be!

It's very easy to cook these heavenly waffles and I'm sure everyone with a waffle iron can do it too!!! All you have to do is just mix the ingredients and cook! Just within minutes, you can enjoy these yummy waffles at home... So so so easy!!! Interested? Here's a video showing how I cooked these waffles.

Red Velvet Waffles with Cream Cheese Drizzle - YouTube
Thanks Bensound for the music in my video.

It's Valentine's day soon... So why not make these easy yummy waffles and impress your lover! LOL!

So, what's next? Red velvet chiffon cake? Red velvet scones? Red velvet Swiss roll? Red velvet banana bread? Red velvet yeasted bread? Red velvet cheesecake? Red velvet ice cream? Red velvet fudge? Red velvet donuts? Hmmm... I don't think I'm the only one who has been imaginative and I'm pretty sure that we can find these creative recipes everywhere.

Like my recipes? I promise that I will share more of my prized recipes... To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids

Here's the recipe that is adapted from Food Network.

For the waffles:
Makes six thick 9 x 9 cm waffles

The dry ingredients:
150g (1 cup) cake flour with 8% protein content
5g (1/2 tbsp) cocoa powder
20g (2 tbsp) demerara or coarse white or caster sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt if you are using unsalted butter

The wet ingredients:
100ml (6 2/3 tbsp) milk, cold
100ml (6 2/3 tbsp) buttermilk, cold
60g (1/4 cup) salted or unsalted butter, melted and cooled slightly
1 large egg, cold
1/2 tsp vanilla paste or 1 tsp vanilla extract
1/4 tsp white vinegar, plus extra 1/4 tsp if you are using Dutch process cocoa powder
1 tbsp red food coloring or adequate red coloring gel

For the cream cheese drizzle*:
30g cream cheese, soften at room temperature
30g (1/4 cup) icing sugar, sifted
1/4 tsp vanilla paste or 1/2 tsp vanilla extract
1/2 tbsp milk plus more if required

* This is one quarter of the original amount and the sweetness and it is just right for us. Please feel free to make double or even 4 times of this amount if you like your waffles to be generously served with this drizzle.

vegetable oil spray to grease waffles iron

Make the red velvet waffles:
Combine all dry ingredients. Set aside.

In a large mixing bowl, whisk all wet ingredients until combined. It's ok if the mixture is lumpy with clumps of butter.

Add dry ingredients into the wet ingredients and use a fork to whisk gently until just incorporated. Do not over-mix and it's ok if there is lumps in the batter. Cover batter with plastic wrap or a tight-fitting lid and allow it let rest at room temperature for about 10 mins.

Preheat waffle iron to its medium low heat setting - not the lowest!

Spray preheated waffle iron with vegetable oil spray. Caution: If you are cooking waffles on the your stove, please do not spray cooking oil into direct fire! Pour adequate waffle batter (about 1/3 to 1/2 cup depending on the size of your iron), close the waffle iron and flip immediately.

Cook each side for about 3-4 mins or until both sides are crispy and golden. Remove waffles out from the iron and repeat cooking with the remaining batter.

Make the cream cheese drizzle:
While the waffles are cooking, mix cream cheese and icing sugar until smooth and combined. Add vanilla and milk and beat until mixture is smooth with dribbly thick consistency. Mix in a little more milk if required. Set aside. Cover with plastic wrap if necessary.

Enjoy these fluffy and crisp waffles on the same day when they are freshly made. Serve immediately with cream cheese drizzles or keep warm in a 100°C or 200°F oven until ready to serve.

Although these waffles are pretty structurally stable, they are not suitable to be kept in a freezer or even for the next day at room temperature because their optimal fluffy texture will deteriorate tremendously when they are not consumed within the same day.

Enjoy!
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Are a fan of sweet and salty cookies? ... like these pork floss Chinese cookies at here or salted egg yolk cookies at here. Gosh! These sweet salty cookies with real big bold flavours cookies are so yummy!!!

How about sweet and salty cookies that are enhanced with Asian fusion umami flavours? ... like seaweed and roasted sesame seeds? Gosh! Every bite of such cookies must be so multidimensional!!!

This is why I have pursued my sweet and salty cookies imagination to bake these Crispy Seaweed Sesame Seeds Butter Cookies... Gosh! So you can imagine... every bite of these crispy sweet salty nutty buttery cookies is indeed very multidimensional!!!

Crispy Sweet and Salty Seaweed Sesame Seeds Butter Cookies

Whether Asian or Aussie, many of our friends who have tried these Asian-influenced butter cookies said that they are yummy!!! How about you?

Do you want to try baking these cookies? Watch my video and you will see that it's easy but please do not reduce the amount of added sugar in these cookies or your cookies won't be crispy!

Crispy Sweet Salty Seaweed Sesame Butter Cookies - YouTube
Thanks Bensound for the music in my video.

If you are adventurous with food and like interesting flavours, I'm sure that you will like these cookies.
Can you see ???
Every bite of these crispy sweet salty nutty buttery cookies is indeed very multidimensional!!!

Whether you are Chinese or not, I hope that you will like my Chinese New Year baking recipes. Besides this recipe, you might also want to try these HIGHLY RECOMMENDED very popular recipes:

My Best Sturdy Melt-in-your-mouth Open Faced Pineapple Tarts at here
My Best Ultimate Melt-in-your-mouth Nastar Pineapple Tarts at here
Ultimate Melt-in-the-mouth Malay Style Condensed Milk Enclosed or Nastar Pineapple Tarts at here
Melt-in-your-mouth yet sturdy Enclosed and Open faced Pineapple Tarts recipes at here
Ultimate Melt-in-the-mouth Salted Egg Yolk Pineapple Tarts 咸蛋黄凤梨酥 that are baked with Salted Egg Yolk Butter Pastry at here
Melt-in-your-mouth Parmesan Cheese Nastar Pineapple Tarts at here
Easy Fail Proof Strawberry Jam Butter Cookies at here
Parmesan Cheese Butter Cookies at here
Best Nyonya Butter Cookies / Biscuit Samprit at here
4 Different Chinese Almond Cookies recipes at here
Ultimate Melt in the Mouth Chinese Cashew Cookies 腰果酥 at here
Melt-in-the Mouth Crispy Chinese Butter Cashew Cookies 香脆牛油腰果酥 at here
Melt-in-the-mouth Pork Floss Chinese Cookies at here
Melt-in-the-mouth Salted Egg Yolk Cookies at here
My favourite Kek Lapis recipe at here
Crispy Nestum Cereal Cookies at here
Extra Crispy Nestum loaded Cookies at here - extra crispy with twice amount of Nestum!

And if you like my recipes and want to get the latest updates about my baking, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids

Without further ado, here's my recipe.

Makes about 20 small bite-size cookies
1 1/2 tbsp white sesame seed
50g unsalted butter, softened at room temperature
30g caster sugar
40g plain / all purpose flour
30g cornflour
1/8 tsp baking powder
1/4 tsp salt
about 2 tbsp finely sliced toasted seaweed / nori

For the egg wash:
1 egg yolk
1 tsp milk

black sesame seeds to sprinkle
coarse sea salt to sprinkle

Preheat the oven to 180°C/350°C. Line baking trays with baking paper.

Place white sesame seeds in a small frying pan or saucepan and cook with medium high heat until until the seeds are well-roasted, fragrant and deep golden colour.

Using a wooden spoon or an electric mixer, beat butter and sugar for about 1 min until combined. Do not over-beat butter mixture. Sift flour, corn flour, baking powder and salt into the butter mixture and use a spoon or spatula to mix until the flour mixture is incorporated into the butter mixture.

Add nori and roasted sesame seeds and stir until all are well incorporated. Gather the crumbs and knead until mixture forms a soft pliable dough but do not over-knead! Wrap dough in a plastic wrap and rest for 30 mins at room temperature.

Divide dough into 8g portions and use your hand to roll all divided portions into smooth balls.

Arrange rolled cookie dough onto the prepared baking tray with about 2-3 cm apart. Please be aware that the cookies will spread slightly. Use your hands to flatten the cookie dough slightly.

Use a pastry brush to apply a thin layer of egg wash on the top of the cookies. Sprinkle a pinch of black sesame seeds and sea salt on the cookies and bake for 12 mins, or until the cookies are thoroughly baked being golden brown and crispy.

Leave cookies to cool slightly on the baking tray for 10 mins, then transfer the cookies onto the wire rack to cool completely. Store cookies into an airtight container when they are completely cooled. Store containers at room temperature for up to 3 weeks.

Happy Baking
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After many years of testing and sharing many pineapple tarts recipes at here (2011), here (2012), here (2012), here (2013), here (2014), here (2015), here (2016), here (2017) and here (2017), I must say that I'm a pineapple tarts fanatic!!! LOL!!!

Despite that I have already found several outstandingly GOOD pineapple tarts recipes at:

1) My Best Ultimate Melt-in-your-mouth Nastar Pineapple Tarts at here

2) My Best Melt-in-your-mouth Open Faced Pineapple Tarts at here or from the book, Bake and Celebrate published by Marshall Cavendish. Bake and Celebrate

3) Ultimate Melt-in-the-mouth Malay style Enclosed and Nastar Pineapple Tart recipe at here

4) Ultimate Melt-in-the-mouth Salted Egg Yolk Enclosed Pineapple Tarts at here

... I never stop looking for more!!! Told ya. I am a pineapple tarts fanatic!!! LOL!

Here, I'm sharing another two outstandingly GOOD melt-in-the-mouth pineapple tarts recipes. One is for baking the enclosed tarts and another one is for baking the open faced tarts. Wanna know more?

Yes!!!
I have found another melt-in-my-mouth enclosed pineapple tarts recipe. 

Why am I baking with SO MANY melt-in-the-mouth pineapple tarts recipes?

Simply because what is considered melt-in-the-mouth to me might not be melt-in-the-mouth to you! Vice versa? LOL!

Some readers told me that my best melt-in-the-mouth open faced pineapple tarts at here are NOT melt-in-the-mouth enough for them whereas some told me that my ultimate melt-in-the-mouth malay style enclosed pineapple tart recipe at here are TOO melty for them to handle! Gosh! I'm so confused!!! Are you? LOL!!!

And I know... Some readers asked me if they can use salted egg yolk powder instead of the real salted egg yolk to bake my ultimate melt-in-the-mouth salted egg yolk enclosed pineapple tarts recipe at here. Yes, they can but their salted egg powder pineapple tarts will NOT be ultimately melty like mine because many salted egg powder products contain additives and stabilisers such as maltodextrin (a sugar additive), shortening powder, milk proteins, wheat proteins and even yeast extract wheres the salted egg yolks that I used are simply 100% salted egg yolks!!! Clearly, all additives from the powder are unnecessary as the salted egg powder pastry will taste less with salted egg yolks and also very less melty!!!

Hmmm....

Based on all these years of pineapple tarts baking and sharing, I have learned that...
1) Many people see and taste the definition of "melt-in-the-mouth" very different!!! I know... This is perfectly normal! And I'm not whinging about it. Some people prefer pineapple tarts that are more melty whereas some prefer tarts that are easy to bake and handle and this is really up to each individual preferences. To be honest, I don't have a solution for this... You just have to try different recipes (preferably with no alteration and no agak agak if you are using my recipes) and see if you like it!

2) more butter and less flour ingredients doesn't mean that the pastry will taste more buttery with more melty texture. I know it sounds bizarre but it's really true based on what I have observed at here.

3) the amount of egg yolks (not whole egg), the flour protein content and the flour:cornflour ratio play an important role to make the pastry extra melty too!

Meaning... Less egg yolk will make the pastry less firm more melty. Less sugar will make the pastry less crispy more melty but not too less because the pastry won't taste good without any sugar. However, too less flour protein, sugar and egg yolk will make the pastry less stable to handle after baking and too much egg yolk will make the dough too soft to roll and cut into shapes. Wah!!! You must be thinking... Why is this so complicated??? This is why I tell you to stick to my recipes because I have already optimised all these factors for you!!!

Here, I have created another melt-in-the-mouth enclosed and open faced pineapple tarts recipes which are spin-offs from my best ultimate melt-in-the-mouth nastar pineapple tarts at here.

Although my original nastar recipe is my PERFECT recipe at here can bake the BEST melt-in-the-mouth sturdy nastar pineapple tarts with no worries, it hasn't been not perfect enough to bake enclosed and open faced tarts.

So this is what I did...

For the enclosed pineapple tarts: I have increased flour from 250g to 260g and cornflour from 50g to 60g so that the unbaked dough is not too soft and just pliable enough for me to wrap the pineapple jam filling and the baked pastry will be sturdy enough for handling and stacking.

For the open faced pineapple tarts: I have increased flour from 250g to 260g and reduced egg yolk from 25g to 20g so that unbaked dough is slightly firmer for me to use a rolling pin to roll and the baked pastry is strong enough to hold 10g pineapple jam on each tart.

And YAY!!! Using these recipes, I have managed to bake very lovely melt-in-my-mouth enclosed and open faced pineapple tarts... but I must say that these recipes are slightly more challenging to bake than my others.

So please READ THESE before you choose to use these recipes.

Unlike my ultimate melt-in-the-mouth Malay style enclosed pineapple tarts recipe at here, these melt-in-the-mouth enclosed pineapple tarts:

- are less delicate and crumbly and has no subtle cake-like texture. Yet, they do taste very melty with a subtle biscuity crisp. See... I told you. Different definition of melt-in-the-mouth!!! LOL!!! Yay!

- are made with pastry dough with more flour content, causing the dough to be less pliable and more challenging to enclose the pineapple jam. *sad*

- are easy to handle. Yes... There won't be crumbs that stick to your fingers when you pick them but the tarts will still melt in your mouth! Yay!!!

- contain baking powder and so they will crack slightly during baking. And it's OK!!! These minor cracks will subside to almost unnoticeable when the pineapple tarts are cooled completely. Well, my son didn't notice the cracks when he was enjoying the yummy tarts. So I don't mind the cracks, do you? If you fuss about this crack issue, I suggest that you shouldn't use this recipe. To minimise the cracks, you can try to omit the addition of baking powder but the tarts without the baking powder won't be as melty as they should be. Not really yay or sad... LOL!

Unlike my best melt-in-your-mouth open faced pineapple tarts at here or from the book, Bake and Celebrate published by Marshall Cavendish. Bake and Celebrate, these melt-in-the-mouth open faced pineapple tarts:

- have lesser flour protein are obviously MORE delicious and MELTY!!! Yay!

- need to bake a little (2-3 minutes) more so that the pastries are firm and sturdy enough to hold 10g pineapple jam on each tart!!! Yay!

- contain slightly more egg yolks and more icing sugar to make the less-flour pastry firmer after baking and this will make the dough still a little too soft to roll with a rolling pin and even more difficult to decorate with a pincher. *sad* Hence, this pastry should be chilled for about 30 mins before rolling and if you find this dough still too challenging for you to handle, please use my best melt-in-your-mouth open faced pineapple tarts at here. It's 100% fail-proof and the pastry is melty too!!!

To summarise and conclude:

These recipes are really GOOD for make very delicious buttery melt-in-the-mouth pineapple tarts and they are sturdy enough for handling and stacking.

... but please be aware that the tarts can be challenging to roll and shape!

HIGHLY RECOMMENDED but challenging! Yay or sad??? You decide!

Can you see the subtle cracks on these melt-in-the-mouth enclosed pineapple tarts?
If you don't mind the subtle cracks...
You will LOVE these sturdy melt-in-the-mouth pineapple tarts.
Personally, I believe that the slightly puffy pastry can make these tarts very very very yummy!!!
These are my next best melt-in-the-mouth open faced pineapple tarts!
They are MORE MELTY than my best melt-in-the-mouth open faced pineapple tarts
... but more challenging to roll and shape.
Yet, strong enough to hold 10g pineapple jam on each tart.
See...
These are made with my best melt-in-your-mouth open faced pineapple tarts recipe at here.
So pretty and flawless!
This is why this 100% fail proof recipe at here is always my best open faced pineapple tart recipe!

Wanna try these HIGHLY RECOMMENDED yet challenging melt-in-the-mouth pineapple tarts recipes? I have a video to show you how I baked the melt-in-the-mouth enclosed pineapple tarts but not the open faced tarts. Nevertheless, I will share both recipes near the end of this blog post.


Melt-in-the-mouth Enclosed Pineapple Tarts - YouTube

If you like Chinese New Year baking, you might want to try these HIGHLY RECOMMENDED very popular recipes:

Best Sturdy Melt-in-your-mouth Open Faced Pineapple Tarts at here
My Best Ultimate Melt-in-your-mouth Nastar Pineapple Tarts at here
Ultimate Melt-in-the-mouth Malay Style Condensed Milk Enclosed or Nastar Pineapple Tarts at here
Ultimate Melt-in-the-mouth Salted Egg Yolk Pineapple Tarts 咸蛋黄凤梨酥 that are baked with Salted Egg Yolk Butter Pastry at here
Melt-in-your-mouth Parmesan Cheese Nastar Pineapple Tarts at here
Easy Fail Proof Strawberry Jam Butter Cookies at here
Parmesan Cheese Butter Cookies at here
Best Nyonya Butter Cookies / Biscuit Samprit at here
4 Different Chinese Almond Cookies recipes at here
Ultimate Melt in the Mouth Chinese Cashew Cookies 腰果酥 at here
Melt in the Mouth Crispy Chinese Butter Cashew Cookies 香脆牛油腰果酥 at here
Melt-in-your-mouth Pork Floss Chinese Cookies at here
Melt-in-your-mouth Salted Egg Yolk Cookies at here
My favourite Kek Lapis recipe at here
Crispy Nestum Cereal Cookies at here
Extra Crispy Nestum loaded Cookies at here - extra crispy with twice amount of Nestum!

Want more of my recipes? To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids

And here are my melt-in-the-mouth sturdy pineapple tarts recipes.

For the enclosed pineapple tarts:

Please use the exact weight and make sure that all ingredients are at room temperature.

Makes about 50
For the pastry:
200g unsalted butter, very soften at room temperature
30g icing sugar, sifted
25g egg yolk
1/2 tsp vanilla paste or extract - please do not use vanilla essence!
260g all-purpose / plain flour with 10% protein*
60g cornflour
1/4 tsp baking powder**
1/4 tsp salt

* Please do not use cake flour or all-purpose / plain flour that contains less than 10% protein. Using flour with less than 10% protein will make your pastry very unstable to handle after baking. If you use flour that has more than 10% protein, your pastry will not be melty enough.

** WARNING: The addition of baking powder will make the tarts crack during baking. And it's OK!!! These minor cracks will subside to almost unnoticeable when the pineapple tarts are cooled completely. If you fuss about this crack issue, I suggest that you shouldn't use this recipe. To minimise the cracks, you can try to omit the addition of baking powder but the tarts without the baking powder won't be as melty as they should be.

For the egg wash:
1 egg yolk
1 tsp milk

For the filling:
about 400g homemade pineapple jam filling, recipe and demonstrating video at here.

Preheat oven at 350ºF or 180ºC. Line baking trays with baking papers.

Using a wooden spoon or an electric mixer with paddle attachment, beat butter and icing sugar until combined and creamy for about 1 min. Do not over-beat mixture. Add egg yolk and vanilla and beat until combined.

Sift flour, cornflour, baking powder and salt into the butter mixture. Use a spoon or spatula to mix until all ingredients are combined. Then, use your hand to knead slightly until mixture forms a soft pliable dough.

To shape the enclosed pineapple tarts:
Roll pineapple filling (about 8g) and divided pastry dough (about 12g) into balls.

Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a ball. Decorate the pastry with a mini cookie cutter or a pincher if desired.

Arrange the tarts on the prepared trays. Use a fine brush to brush the top and the side of the pastry dough with a thin layer of egg wash. Bake for 15 mins or until light golden brown, swapping the trays around halfway through baking. Please note that the baking time and temperature may vary a little if you use make your pineapple tarts in different sizes.

Allow the tarts to cool slightly on the baking trays for about 10 mins and transfer them onto a wire rack to cool completely.

Store in an airtight container at room temperature for up to 4 weeks depending on the type (with or without preservative, with full amount of sugar or sugar reduced) of pineapple jam that you used.

For the open faced pineapple tarts:

Makes about 50 medium
For the pastry:
260g all-purpose / plain flour with 10% protein*
50g cornflour
30g icing sugar, sifted
1/4 tsp baking powder
1/4 tsp salt
200g unsalted butter, cold and cut into cubes
20g egg yolk
1/2 tsp vanilla paste or extract - please do not use vanilla essence!

* Please do not use cake flour or all-purpose / plain flour that contains less than 10% protein. Using flour with less than 10% protein will make your pastry very unstable to handle after baking. If you use flour that has more than 10% protein, your pastry will not be melty enough.

For the egg wash:
1 egg yolk
1 tsp milk

For the filling:
about 500g homemade pineapple jam filling, recipe and demonstrating video at here.

extra all purpose / plain flour to dust if required

Preheat oven at 350ºF or 180ºC. Line baking trays with baking papers.

Sift flour, cornflour, icing sugar, baking powder and salt into a large mixing bowl.

Place butter into flour mixture. Use your fingertips to rub in butter into the flour until resembles bread crumbs.

Use a fork to beat egg yolk and vanilla paste lightly and add the yolk mixture into the flour mixture. Use your hands to gather all the crumbs and knead slightly until a dough is formed. Do not over knead the dough too much! Wrap dough in cling wrap and allow it to chill and rest in the fridge for about 30 mins or until firm enough to roll but not longer than 30 mins.

To shape the open faced pineapple tarts:
On a lightly floured surface, use a rolling pin to roll dough into 0.5 cm thickness and cut them into shapes with preferred cookie cutter and decorated the edge with a pincher if desired. Arrange the cut pastry onto the prepared tray and use a fine brush to brush the edges lightly with egg wash.

Place about 10g (more or less according to the size of your tarts) pineapple jam to fill the center of each pastry. Bake for 12-15 mins or until sides are firm and light golden brown, swapping the trays around halfway through baking.

IMPORTANT: The pastry need to be thoroughly baked to FIRM so that they are sturdy enough to hold a good amount of pineapple jam. Plus, the baking time and temperature may vary a little if you use make your pineapple tarts in different sizes. Mine are baked at 180ºC for 15 mins.

Allow the tarts to cool slightly on the baking trays for about 10 mins..
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If you are looking for a simple recipe that bakes delicious cheesy and buttery cookies with a good balance of sweet and salty taste for you, your family, friends, kiddo or not so-kiddo lunch boxes, tea-times, munchies, parties and any celebrations like Chinese New Year, New Year and Christmas, I have an easy and really good recipe for you.

... because these slightly sweet and salty Parmesan cheese butter cookies are extra delicious with a fine and nice gritty cheesy aftertaste. Wanna try?


This is me baking and enjoying these Parmesan Cheese Butter Cookies
... for our coming Chinese New Year celebration.
This is me baking and enjoying these Parmesan Cheese Butter Cookies
... for our everyday school or work lunchboxes.
To make Parmesan cheese cookies, you will need Parmesan cheese!!!
If you like your cookies with really strong cheesy flavours, I must point out to you that...
these powdery grated ones found in the non-chilling section (at the pasta area) are pretty ultimate cheesy!!!

So if you prefer your cookies to be milder in taste, it is best to choose any powdery grated Parmesan cheese that is less aged and less sharp in its flavours.

Having said that, I have to tell you what I have observed... Although this strong Parmesan cheese that I used can be really really really pungent in smell... SO pungent that I do think it smells like smelly feet!!! LOL!!! ... but strangely, the strong pungent smell will mellow to develop a wonderful flavour when the cookies are thoroughly baked eventually. So bizarre, isn't it?

Well, it is the same feeling when you are enjoying Parmesan cheese with pasta and pizza... Agree?

Am I you going to use this very strong cheese again to bake these cookies? Definitely YES! Would you? Well, you decide.

This is an easy cookie dough to handle. And I can roll and cut the cookies in any shapes that I like.
To be creative, I'm making these looking like bits and pieces of cheese. ^_^
Arrange the cookies dough on a baking tray lined with baking paper and brush them with egg wash.
After baking...
No more pungent smell now... And the cookies smell tasty!
Nom nom nom nom nom... Sweet, salty and delicious!
You have to taste these to see what I mean...
I have baked these cheesy cookies again for the coming Chinese New Year.
And this time, I have baked them in the shapes of blossom flowers.
Different shapes. Same delicious taste!
Yummy cookies with sweet salty buttery cheesy taste and texture!

Here's a video showing how I baked these pretty Parmesan cheese cookies for Chinese New Year.

Parmesan Cheese Butter Cookies - YouTube

If you like Chinese New Year baking, you might want to try these HIGHLY RECOMMENDED very popular recipes:

Best Sturdy Melt-in-your-mouth Open Faced Pineapple Tarts at here
My Best Ultimate Melt-in-your-mouth Nastar Pineapple Tarts at here
Ultimate Melt-in-the-mouth Malay Style Condensed Milk Enclosed or Nastar Pineapple Tarts at here
Ultimate Melt-in-the-mouth Salted Egg Yolk Pineapple Tarts 咸蛋黄凤梨酥 that are baked with Salted Egg Yolk Butter Pastry at here
Melt-in-your-mouth Parmesan Cheese Nastar Pineapple Tarts at here
Easy Fail Proof Strawberry Jam Butter Cookies at here
Best Nyonya Butter Cookies / Biscuit Samprit at here
4 Different Chinese Almond Cookies recipes at here
Ultimate Melt in the Mouth Chinese Cashew Cookies 腰果酥 at here
Melt in the Mouth Crispy Chinese Butter Cashew Cookies 香脆牛油腰果酥 at here
Melt-in-your-mouth Pork Floss Chinese Cookies at here
Melt-in-your-mouth Salted Egg Yolk Cookies at here
My favourite Kek Lapis recipe at here
Crispy Nestum Cereal Cookies at here
Extra Crispy Nestum loaded Cookies at here - extra crispy with twice amount of Nestum!
Extra Buttery Crispy Nestum Cookies with NO egg at here

If you like my recipes and want to get the latest updates about my baking, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids

Now, here's my recipe.
Makes about 24 4 x 4 cm cheese-shaped or 28 3.5 x 3.5 cm flower cookies

For the dough:
60g (1/4 cup) unsalted butter, very softened at room temperature
20g (2 tbsp) caster sugar
50g Parmesan cheese, finely grated like powder
75g (1/2 cup) all purpose flour
5g (1/2 tbsp) corn flour

For egg wash:
1 egg yolk
1 tsp milk

extra all purpose flour to dust if required
extra Parmesan cheese powder to sprinkle if desired

Please note:
1) Please do not add salt as Parmesan cheese itself can be quite salty.
2) Please use finely grated powder Parmesan only. You can choose to use either strong or mild in its flavour and the choice is entirely up to you. Please do not use other types of grated cheese as the different cheese can yield cookies that are very different as compared to these.

Using a wooden spoon or an electric mixer with paddle attachment, beat butter and sugar until fluffy and combined. Beat in cheese powder until combined. Sift flour and corn flour into the butter mixture and use a spatula to mix until the flour mixture is totally absorbed into the butter mixture. Gather the crumbs and knead slightly until just enough to form a soft pliable dough. Do not knead the dough excessively. Wrap dough in cling film and allow it to rest at room temperature for about 30 mins.

Preheat oven to 170°C. Line baking trays with baking paper. For the egg wash, use a fork to beat egg yolk and milk lightly to combine.

Place dough on a lightly floured surface, use a rolling pin to roll dough into flat shape with 4 mm thickness and cut them into shapes using your desired cookie cutters.

Brush the cookies with egg wash and sprinkle cheese powder on top. Bake for 10-12 mins or until golden brown and crisp - Please note that these cookies can brown very quickly!

Allow the cookies to cool slightly on the baking trays for 10-15 mins. Transfer them onto a wire rack and allow them to cool completely.

Store cookies in airtight container at room temperature for up to 5 days. Enjoy!

Happy Baking
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More Nestum cookies!!!

Again?

Sorry if I have been blah blah blah too much about my Nestum cookies baking lately... but this recipe is SO GOOD that I really have to share!!! After this, I promise that I won't never bore you with my Nestum cookies baking again!!! keke ^_^

Here, I'm baking another batch of Nestum cookies that are EXTRA BUTTERY with a subtle melty texture. Trust me... These cookies are very very very delicious!!! And I will tell you why...

What is Nestum?

For those who don't know or curious to know something about Nestum, you might wish to read my previous Nestum cereal cookies at here and here.

Although Nestum is commonly available in Singapore and Malaysia, it is not easily available in most non-Asian countries such as US, Europe and Australia. Can't find Nestum? Thanks goodness now that there is internet in this world and you can buy Nestum via online and Amazon. If you are living in Melbourne, you can buy Nestum at some Asian grocery shops at Boxhill.

Why Nestum and butter?

Have you been to Singapore or Malaysia and tried Nestum butter cereal prawns or anything with Nestum and butter? The synergistic relationship of Nestum and butter is something like peas and carrots, strawberry and cream, peanut butter and jelly or salt and pepper!!! These ingredients are really good and delicious on their own but even better when they are cooked, baked or served with their complementary partner.

Thus, you can imagine... these extra buttery Nestum cookies must be extra extra extra delicious!!! So obviously delicious that my family and I have unanimously agree that these cookies are even more delicious that the crispy Nestum cookies at here but fight-able with the extra crispy Maximally-Loaded Nestum cookies at here. And I will explain more later.

Interestingly, I didn't add more butter to make my EXTRA BUTTERY Nestum cookies!!! I just omitted the addition of egg and added slightly lesser flour to bake these cookies and it works so perfectly well!!!

Extra Buttery Crispy Nestum cookies
... that are made with NO egg

Why this recipe?

I actually did a blind taste test with all three different crispy Nestum cookies that I had baked.

While the cookies were cooling on the wire racks, I told my two guinea pigs (my husband and son) to eat whatever cookies that they like and counted the leftover before transferring the cookies into a cookie jar.

The test result is distinctively obvious! Based on my count, I can see that my husband and son had been attacking THESE extra buttery cookies and also the extra crispy Nestum-loaded cookies at here but ate just one crispy Nestum cookie each at here.

Please don't get me wrong. I must say that ALL three of Nestum cookies are yummy but THESE extra buttery ones and the extra crispy Nestum-loaded ones are noticeably BETTER!

And these are my husband's and son's comments...

About THESE extra buttery Nestum cookies:
"Wow! These cookies are very fragrant!"
"Eat this one. This one is better!"
"YUM!!! I love this buttery and Nestum taste!"

About extra crispy Nestum-loaded cookies at here:
"There is a lot of Nestum in these cookies! Very nice!"
"Mum, can you save some of these specially for me before Daddy eat them all?"

About crispy Nestum cookies at here:
NOTHING!!!

Hmmm... Well, what say you? I have say... The crispy Nestum cookies are not lousy!!! They are just not as impressive as the extra buttery and the extra crispy Nestum cookies. That's it!

Told you that this Buttery Nestum Cookies is another GOOD recipe!!! It is another MUST-TRY recipe for you if you are a Nestum cereal fan like us.

These slightly paler Nestum cookies were baked with no egg and MORE OBVIOUS buttery taste.
You might not see any differences in these and other Nestum cookies
... but we can clearly taste the differences!!!
"Eat this one. This one is better!"
"YUM!!! I love this buttery and Nestum taste!"

It's easy too!!! Watch this video to see how I baked these cookies.

Crispy Butter Nestum Cereal Cookies with NO egg - YouTube
Thanks Bensound for the music in my video.

As usual, I have a few straightforward baking tips to share with this video:
1) It's a must to toast the added Nestum cereal so that the cookies are extra fragrant.
2) Do not over-knead the cookie dough even if it is semi-loose and crumbly but you can gently squeeze the cookie dough when you are dividing it.
3) It's a must to coat the cookies with oil and extra Nestum. This step will make the cookies extra crisp and fragrant!
4) Last but not least, please bake the cookies thoroughly using oven with slow moderate heat which makes the cookies completely crisp!!!

Still don't know which Nestum cookies recipe to use? To summarize:

If you are after Crispy Nestum Cookies that are firmer with a subtle crunch, please use the recipe at HERE. These cookies are easiest to handle, stack and give or sell.

If you are after EXTRA Crispy Maximally-Loaded Nestum Cereal Cookies, please use the recipe at HERE. These cookies are super crisp with not-too-compact-and-not-too loose piling layers of Nestum cereals!

If you are after Buttery Crispy Nestum Cookies, please use THIS recipe. The obvious buttery taste of these cookies are making these Nestum cookies tasting even better!

More??? If you like Chinese New Year baking, you might want to try these HIGHLY RECOMMENDED very popular recipes:
Best Sturdy Melt-in-your-mouth Open Faced Pineapple Tarts at here
My Best Ultimate Melt-in-your-mouth Nastar Pineapple Tarts at here
Ultimate Melt-in-the-mouth Malay Style Condensed Milk Enclosed or Nastar Pineapple Tarts at here
Ultimate Melt-in-the-mouth Salted Egg Yolk Pineapple Tarts 咸蛋黄凤梨酥 that are baked with Salted Egg Yolk Butter Pastry at here
Melt-in-your-mouth Parmesan Cheese Nastar Pineapple Tarts at here
Easy Fail Proof Strawberry Jam Butter Cookies at here
Best Nyonya Butter Cookies / Biscuit Samprit at here
4 Different Chinese Almond Cookies recipes at here
Ultimate Melt in the Mouth Chinese Cashew Cookies 腰果酥 at here
Melt in the Mouth Crispy Chinese Butter Cashew Cookies 香脆牛油腰果酥 at here
Melt-in-your-mouth Pork Floss Chinese Cookies at here
Melt-in-your-mouth Salted Egg Yolk Cookies at here
My favourite Kek Lapis recipe at here
Crispy Nestum Cereal Cookies at here
Extra Crispy Nestum loaded Cookies at here - extra crispy with twice amount of Nestum!

Like my recipes? To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids

Here's my MUST-TRY Buttery Crispy Nestum Cereal Cookies recipe.

Makes about 23 cookies
For the cookie dough:
50g Nestum cereal
100g unsalted butter, softened at room temperature
30g icing sugar, sifted
1/2 tsp vanilla paste or extract
60g all purpose / plain flour
40g cornflour
1/4 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt

To coat and decorate the cookies:
about 2 tbsp neutral tasting vegetable oil to brush
about 20g Nestum cereal to coat
2-3 tbsp strawberry jam to decorate*

* Some recipes uses red glace cherries to decorate the cookies but I prefer mine to be decorated with tiny dot of strawberry jam. This is because I like my cookies to be completely crispy with no interfering chewy pieces of glace cherries.

Preheat the oven to 160°C / 320°F.

Line baking trays with baking papers. Spread 50g Nestum cereal on one prepared baking tray. Bake for 7-8 mins or until lightly toasted and fragrant. Set aside to allow cereal to cool completely.

Using a wooden spoon or an electric mixer with paddle attachment, beat butter, sugar and vanilla until combined and fluffy.

Sift flour, cornflour, baking powder, baking soda and salt into the butter mixture. Add toasted Nestum cereal and use a spoon or spatula to mix until combined. Transfer mixture onto a plastic wrap and use the wrap to knead slightly until mixture forms a dough. IMPORTANT: Do not over-knead the dough even if it is semi-loose and crumbly.

Divide and gently squeeze tablespoonful of dough into balls. Brush oil on one side of the cookies and coat the brushed side with extra Nestum cereal.

Arrange cookies dough onto the lined trays about 2-3 cm apart with their coated sides up. Use your finger to flatten the cookies slightly and pipe a small dot of jam on each cookie to decorate.

Bake for 20 mins, swapping the trays around halfway through baking or until thoroughly baked. Allow cookies to cool slightly on the tray for about 10-15 mins, then transfer to racks to cool completely.

Serve and enjoy. Store any uneaten cookies in an airtight container at room temperature for up 2 weeks

Happy Baking
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I called these pineapple tarts... my dreamiest 咸蛋黄凤梨酥!!! These salted egg yolk pineapple tarts with the addition of salted egg yolk are not just a little sweet and salty. They are SUPER YUM and extremely pleasurable due to its rich buttery extremely melt-in-the-mouth salted egg yolk pastry.

Salted egg yolk pineapple tarts that are made with salted egg yolk pastry? Why???

Since the day I tried my first Taiwanese style salted egg pineapple shortcake (the square enclosed type of pineapple tarts) that has both pineapple jam and salted egg filling from one of the BreadTalk bakeries in Singapore, I had this idea of baking my own salted egg yolk pineapple tarts. Instead of baking the tarts with salted egg filling, I want to bake mine with salted egg butter pastry. You know... pastry that is melt-in-the-mouth and extra fragrant with BAKED salted egg yolk taste. Oh! I would say that this is one of my dreamiest pineapple pastry that I can imagine!!! LOL!

Unfortunately, my salted egg pineapple tarts dream didn't happen for the past months and up to years as I didn't manage to bake any decent salted egg pastry tarts even after several trials and errors! It failed all the time because the salted egg pastry turn out to be too soft and often too fragile to handle. Why???

All because the ambitious me was trying to incorporate the maximum amount of salted egg yolk and the minimal amount of flour to create the most melty salted egg pastry. And obviously, pastries like these are most likely to melt in the oven before they melt in my mouth!!! LOL! Hmmm... unfortunately!

I have not given up yet...

Then finally!!! I have managed to bake these...

Ultimate Melt-in-the-mouth Salted Egg Yolk Pineapple Tarts 咸蛋黄凤梨酥
that are baked with Salted Egg Yolk Butter Pastry

If you examine my ultimate melty enclosed salted egg yolk pineapple tarts very closely, you will see that they are actually dome shaped, NOT perfectly rounded like balls. This is because this fully loaded salted egg pastry has lost its shape slightly after baking. And it was worse when I tried to incorporate more salted egg yolk in it.

Nevertheless, the good things about this ultimate melty pastry are 1) it is actually soft and pliable for easy shaping before baking and 2) it is actually delicately stable enough to handle even after baking. Thus, I can safely conclude that this is the maximum amount of salted egg yolk that I can incorporate into the salted egg yolk pastry.

Then, I asked myself... Should I make this pastry a little firmer? Definitely a firm NO!!! After several trial bakes and many considerations, I have decided not to make pastry with 1) less salted egg yolks or 2) more flour or 3) lower cornflour : flour ratio. Simply because these alterations will make the firmer pastry, less tasty with less salted egg yolk taste and sadly, less melty. This eventually means that the firmer tarts won't be not dreamy any more!!! See what I mean?

Can you see?
These tarts are dome shaped because the pastry will lose its shape slightly after baking.
Yet, these melt-in-the-mouth pineapple tarts are actually stable enough to handle!
This rich buttery golden brown pastry with baked salted egg yolk taste is super yum!!!
And this is why I called these my dreamiest 咸蛋黄凤梨酥!!!
You can baked these super yum salted egg yolk pineapple tarts too! Watch my video to see how I baked mine and follow my recipe accordingly... Easy!

See... I'm so nice!!! I have optimised the recipe for you so that you can bake and enjoy these salted egg yolk pineapple tarts with no worries! Enjoy!


Ultimate Melt-in-the-Mouth Salted Egg Yolk Enclosed Pineapple Tarts - YouTube

Please note that the ingredients used and listed in this video are a quarter of the amount mentioned in the below recipe. And thanks Bensound for the music in my video.

Want more recipes for your Chinese New Year baking?
You might want to try these HIGHLY RECOMMENDED very popular recipes:


Best Sturdy Melt-in-your-mouth Open Faced Pineapple Tarts at here
My Best Ultimate Melt-in-your-mouth Nastar Pineapple Tarts at here
Ultimate Melt-in-the-mouth Malay Style Condensed Milk Enclosed or Nastar Pineapple Tarts at here
Melt-in-your-mouth Parmesan Cheese Nastar Pineapple Tarts at here
Easy Fail Proof Strawberry Jam Butter Cookies at here
Best Nyonya Butter Cookies / Biscuit Samprit at here
4 Different Chinese Almond Cookies recipes at here
Ultimate Melt in the Mouth Chinese Cashew Cookies 腰果酥 at here
Melt in the Mouth Crispy Chinese Butter Cashew Cookies 香脆牛油腰果酥 at here
Melt-in-your-mouth Pork Floss Chinese Cookies at here
Melt-in-your-mouth Salted Egg Yolk Cookies at here
My favourite Kek Lapis recipe at here
Crispy Nestum Cereal Cookies at here
Extra Crispy Nestum loaded Cookies at here - extra crispy with twice amount of Nestum!

If you want more recipes plus latest updates from me, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids

Here's the recipe.

Please use the exact weight and make sure that all ingredients are at room temperature.

Please do not use this recipe to bake open faced pineapple tarts because this dough is too soft to be rolled with a rolling pin and the baked pastry won't be sturdy enough to hold a good amount of pineapple jam filling.

Makes about 55-60 enclosed tarts

For the pastry:
200g unsalted butter, soften at room temperature
80g icing sugar
1 tsp vanilla paste or extract
100g cooked salted duck egg yolks
260g all purpose flour with 10% protein
80g cornflour
1/2 tsp baking powder
1 tsp salt

For the egg wash:
1 egg yolk
1 tsp milk

For the filling:
homemade pineapple jam filling, recipe and demonstrating video at here.

For the pastry:
Using a wooden spoon or an electric mixer with paddle attachment, beat butter and icing sugar until combined and creamy for about 1 min. Do not over-beat mixture. Add vanilla and beat until combined.

Combine salted egg yolks, flour, cornflour, baking powder and salt. Sift flour mixture into the butter mixture and use a spoon to press any large crumbs through the sieve. Discard any large particles that are trapped in the sieve.

Use a spoon or spatula to mix until all ingredients are combined. Then, use your hand to knead slightly until mixture forms a soft pliable dough. No resting or chilling is required.

Preheat oven at 320ºF or 160ºC. Line baking trays with baking papers.

To shape the enclosed pineapple tarts:
Roll pineapple filling (about 8-9g) and divided pastry dough (about 12-13g) into balls.

Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a ball. Decorate the pastry with a very small fondant / cookie cutter or pincher if desired.

Arrange the tarts on the prepared trays. Use a fine brush to brush the top and the side of the pastry dough with a THIN layer of egg wash. Bake for 20 mins or until tarts are light golden brown. IMPORTANT: please ensure that the tarts are baked thoroughly in not too hot or mild oven temperature so that the pastry will have a delicious well baked golden salted egg taste. Please note that the baking time and temperature may vary a little if you use make your pineapple tarts in different sizes.

Allow the tarts to cool slightly on the baking trays for about 10 mins and transfer them onto a wire rack to cool completely.

Store in an airtight container at room temperature for up to 4 weeks depending on the type (with or without preservative, with full amount of sugar or sugar reduced) of pineapple jam that you used.

WARNING: These melt-in-the-mouth tarts are fragile!!! Please handle with care when you are storing and stacking the tarts in a cookie jar. To do that, you will need pieces of parchment / baking / non-stick paper or plastic film to be placed on top of every layer of tarts before placing the next subsequent layer of tarts on them.

Happy Baking
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This is the crazy me continuing my obsession for Nestum cereal. LOL!

Nestum cereal??? Why Nestum?

For those who don't know or curious to know, you might wish to read my previous Nestum cereal cookies at here.

Although Nestum is commonly available in Singapore and Malaysia, it is not easily available in most non-Asian countries such as US, Europe and Australia. Can't find Nestum!!!??? I have discovered that we can buy Nestum via online and Amazon. And if you are living in Melbourne, you will be happy to know you can buy Nestum at some Asian grocery shops at Boxhill.

If you love Nestum cereal or EXTRA CRISPY Nestum cookies that are maximally loaded with Nestum, I'm 100% sure that you have come to a right place because I have a perfect recipe for you!!!

EXTRA CRISPY Nestum-loaded Cereal Cookies
EXTRA Fragrant! MAXIMALLY Yummy!!!

Why this recipe?

Unlike the previous crispy Nestum cereal cookies at here, these Nestum cookies are EXTRA crispy EXTRA golden brown because they are made with TWICE the amount of Nestum and also egg yolks instead of whole egg. So you can imagine... every bite of these cookies are so maximally pang pang poh poh!!!

Pang pang poh poh? LOL!!!

Pang means fragrant and poh means light and crispy in Hokkien / Singlish. And of course, this literally means the cookies are EXTRA fragrant, EXTRA crispy and VERY VERY VERY delicious!!!

I must say... It's a MUST-TRY recipe if you love Nestum cereal or any food with added Nestum cereal or simply just Nestum cereal cookies!!! What say you?

Now, my kitchen was smelling DOUBLY lovely when I was baking these maximally-loaded Nestum cookies.
Can you see that the cookies spread a little more than usual?
We are so in love with these pang pang poh poh EXTRA crispy Nestum-loaded Cereal cookies!!!

I'm always a well wisher and wish that you can see, smell and taste how yummy are these cookies!

From my photo, you can probably see that these Nestum-loaded cookies are super crispy with not-too-compact-and-not-too loose piling layers of Nestum cereals but unfortunately, I don't think you can smell or taste anything from these pix.

Hence, if you really want to enjoy the sweet milky fragrance and extra crispy texture of these maximally-loaded Nestum cereal cookie, no doubt that the only way is to BAKE THESE COOKIES!!! LOL!

I'll help you... It's easy!!! Watch this video to see how I baked these cookies and I'm sure you can bake yours too.

Extra Crispy Nestum Cereal Loaded Cookies - YouTube

Thanks Bensound for the music in my video.

Besides this video, I have a few straightforward baking tips to share:
1) It's a must to toast the added Nestum cereal so that the cookies are extra fragrant.
2) Do not over-knead the cookie dough even if it is semi-loose and crumbly but you can gently squeeze the cookie dough when you are dividing it.
3) It's a must to coat the cookies with egg wash and extra Nestum. This step will make the cookies extra fragrant too.
4) Last but not least, please bake the cookies thoroughly using oven with slow moderate heat which makes the cookies completely crisp!!!

Wait wait... I'm not completely done yet with my Nestum cereal obsession!!!
I have another completely different crispy Nestum cookies recipe to share!!! And this next one has NO egg and more obvious BUTTERY fragrance. So stay tune if you are interested.

To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids

If you like Chinese New Year baking, you might want to try these HIGHLY RECOMMENDED very popular recipes:

Best Sturdy Melt-in-your-mouth Open Faced Pineapple Tarts at here
My Best Ultimate Melt-in-your-mouth Nastar Pineapple Tarts at here
Ultimate Melt-in-the-mouth Malay Style Condensed Milk Enclosed or Nastar Pineapple Tarts at here
Melt-in-your-mouth Parmesan Cheese Nastar Pineapple Tarts at here
Easy Fail Proof Strawberry Jam Butter Cookies at here
Best Nyonya Butter Cookies / Biscuit Samprit at here
4 Different Chinese Almond Cookies recipes at here
Ultimate Melt in the Mouth Chinese Cashew Cookies 腰果酥 at here
Melt in the Mouth Crispy Chinese Butter Cashew Cookies 香脆牛油腰果酥 at here
Melt-in-your-mouth Pork Floss Chinese Cookies at here
Melt-in-your-mouth Salted Egg Yolk Cookies at here
My favourite Kek Lapis recipe at here
Plus my previous Crispy Nestum Cereal Cookies at here - These crispy Nestum cookies are firmer with a subtle crunch. Thus, they are easier to handle, stack and give or sell.

Here's my MUST-TRY Extra Crispy Maximally-Loaded Nestum Cereal Cookies recipe.

Makes about 30 bite-size cookies

For the cookie dough:
100g Nestum cereal
100g unsalted butter, softened at room temperature
60g caster sugar
1/2 tsp vanilla paste or extract
2 egg yolks
25g all purpose / plain flour
25g cornflour
1/4 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt

To coat the cookies:
1 egg yolk*
1 tbsp milk*
about 20g Nestum cereal for coating
2-3 tbsp firm strawberry jam** to decorate

* Please note that 1 egg yolk and 1 tbsp milk can coat 60 cookies.
** Some recipes uses red glace cherries to decorate the cookies but I prefer mine to be decorated with tiny dot of strawberry jam. This is because I like my cookies to be completely crispy with no interfering chewy pieces of glace cherries.

Preheat the oven to 160°C / 320°F.

Line baking trays with baking papers. Spread 100g Nestum cereal on one prepared baking tray. Bake for 7-8 mins or until lightly toasted and fragrant. Set aside to allow cereal to cool completely.

Using a wooden spoon or an electric mixer with paddle attachment, beat butter, caster sugar and vanilla until combined and fluffy. Add egg yolks, one at a time and beat well after each addition.

Sift flour, cornflour, baking powder, baking soda and salt into the butter mixture. Add toasted Nestum cereal and use a spoon or spatula to mix until mixture is combined. Transfer mixture onto a plastic wrap and use the wrap to knead slightly until mixture forms a dough. IMPORTANT: Do not over-knead the dough even if it is semi-loose and crumbly.

Combine egg yolk and milk to form a dipping egg wash mixture. Divide and gently squeeze tablespoonful of dough into balls.

Dip one side of the cookies into egg wash and coat the dipped side with extra Nestum cereal.

Arrange cookies dough onto the lined trays about 2-3 cm apart with their coated sides up.

Use your finger to flatten the cookies slightly and pipe a small dot of jam on each cookie to decorate.

Bake for 20 mins, swapping the trays around halfway through baking or until thoroughly baked. Allow cookies to cool slightly on the tray for about 10-15 mins, then transfer to racks to cool completely.

Serve and enjoy. Store any uneaten cookies in an airtight container at room temperature for up 2 weeks

Happy Baking
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