Florenta Almond Thins - Easy CNY Cookies

You know sometimes during Chinese New Year, some relatives will bug you for HOMEMADE cookies? Worst still, these relatives are those people who doesn't know how to appreciate the hard work we dump in from frying the pineapples to tapioca flour?
If you wanna know, yes, I do have some of these relatives. 

I don't know since when did this product emerge in the baking supplies shelves but since I started baking, I've seen the owner advertising it. When a friend first told me how nice and easy it is, I didn't believe her.. It was till I saw a discussion group in facebook discussing this again and again and again....

Its called ... FLORENTA! aka FLORENTINE or a subtitute called Bienetta.

Source: Google Images

The texture are like white fine breadcrumbs and the instructions are simple.

Just take whatever nuts you love like almond flakes, sunflower seeds, pine nuts etc etc and pour them on to a NON STICK parchment paper. Next, simply sprinkle on the florenta powder onto the nuts and BAKE!

Sprinkle it on, like the picture above. 

The first time, I tried using 180c and the sugar caramelised way too fast before I could look, about 8 minutes its in the shade of dark dark brown already. It also tasted a bit bitter.

The second time, I reduce my temperature to 150c and it took about 12 minutes for it to be done perfectly.
Make sure you are around the oven to peek every few minutes. Sugar turns brown really, really fast.

Also, if you want to cut it into even pieces, make sure you cut it with a sharp knife when its still hot, not when its cool..

Lastly, I wish all readers a very Happy Holidays, Merry Christmas and Happy New Year!!!

First Birthday Prayers aka 抓周 (Part 2): Pandan Layer Cake

This are the food we prepared for prayers.

Glutinous Rice with chicken and mushrooms. 

One bowl of Mee Sua with 2 hard boiled eggs, 1 large chicken whole leg and 2 prawns. 

Roasted Pork

Red eggs

Angku Kuih

Hutt Kuih

Dried Beancurd aka Tau kua

Pandan Layer Cake 

Red velvet cupcakes with cream cheese frosting

After prayers, there are a few ceremony to be done.

First, Samantha have to wear a new pair of shoes bought by my mom. She then have to step on a pair of angku kuih. My mother in law said this signifies "脚踏实地".

Then, we sat her down on a table and let her determine her own future.These are the items I compiled.

From top: A stamp, a pen, a stethoscope, cash, Gold, Hand Whisk, Lipstick, Law Book and Abacus.

 What did she choose? She kept pointing at the abacus and did not lift it up. Then we waited and waited, maybe she was overwhelmed by the new toys she have.

"I give up!"

In the end, daddy offer her the items one by one and the cash money interest her the most. She prefers the RM 50 note compare to the RM 10 note. LOL....

The last ceremony was the eating part. We have to feed her mee sua, chicken and egg. Being the 'tam-chiak' person, she refuse to open her mouth and take in the food. Don't know what's with her that day.

Here is the recipe for the Pandan Layer Cake I made for her.


Pandan Layer Cake

(Sponge adapted from: Table for 2... or more from Wendy)
(Pandan Layer adapted from a facebook friend. )

For the sponge: (7 inch)
250gm Whole Eggs (about 4 large or 5 medium)
130gm Castor Sugar (I reduced it too about 80gm)
100gm Cake Flour
1/2 tsp Baking Powder
50gm Coconut Milk (I used Coconut Cream)
80gm Corn Oil
1/2 tsp Pandan Paste
Some green colouring (Which I ommited)

1. Preheat oven to 180c.
2. Beat eggs and sugar till pale, thick and creamy aka ribbon stage. (I read from a taiwanese blog that sugar have to be added in right before beating as letting the sugar sit too long with the eggs may prevent it to incorporate air. )
3. Combine coconut milk, corn oil, pandan paste and food colouring in another bowl.
4. Sieve in cake flour and baking powder and fold till incorporated.
5. Add in 3 tbsp of the beaten yolks into the flour mixture and fold. Repeat this three times.
6. Pour the flour mixture into the remaining yolks and fold till even. Becareful not to deflate the yolks too much.
7. Bake in a preheated oven at 180c for about 30 minutes.
8. When cake is done, remove from mould immediately and cool on a wire rack.
9. When cake is cool completely, slice into 3 even layers.

For the Pandan Layer: (8inch)

[A]
300gm Thick Coconut Milk
400gm Pandan Juice (Blend 10 blades of  pandan leaves with some water. Sieve and squeeze it. Mix enough water to yield 700gm of liquid. Divide into 2 portions for [A] and [B].)
90gm Castor Sugar
8gm Agar-agar Powder

[B]
300gm Pandan Juice
100gm Hoen Kwe Flour

1. Dissolves 8gm of agar powder in 400ml of pandan juice. Mix everything together in a pot.
2.  Cook [A] using medium heat till mixture boils.
3. Dissolves hoen kwe flour in 300ml of pandan juice. Slowly pour into mixture [A] while stirring continuously.
4. Cook till mixture thickens and start boiling.
5. Immerse the pot in a large basin fill with hot water to prevent it from setting quickly.

To assemble: 
1. Scoop one ladle of pandan layer into a 8 inch baking tin.
2. Put in a layer of sponge cake.
3. Put in another layer of pandan layer, minding the sides first then the top. Smooth it out.
4. Put another layer of sponge then another layer of pandan layer.
5. Lastly, pour the remaining pandan layer in and smooth in out properly. This last layer will be the bottom of the cake when you un-mould it.
6. Chill in the refrigerator for at least an hour before un-moulding and serve.

Notes:
(i) Before assembling, spray the 8 inch tin with some water. This will ensure easy removal of the cake.
(ii) Use a sharp knife and run across the sides. The cake will un-mould easily like a jelly.
(iii) Prepare everything ahead of time including tools you need and ingredients.

10 Minutes Rice Flour Butter Cake

I came across this recipe at 2.30am midnight this morning. Hands so itchy and keep on calculating the time it will take me to finish this cake. 3.30am, I think. Wanted to start on it immediately but I was afraid hubby will wakes up and find me missing from the bedroom again. Sure show me black face... Sigh... In the end, I did this first thing in the morning when I walk into my kitchen. BEFORE my breakfast and coffee. I finished weighing, mixing and putting it into the oven in 10 minutes. 

Initially, I was a bit afraid that gluten will form if I beat the plain flour for 3 minutes. But I was wrong.. I timed the mixing using a timer and scrape the mixing bowl every 1 minute.

The texture is very fine. Almost like a normal butter pound cake using the creaming of butter and sugar method. The cake did not rise much and suprisingly, its quite yummy. Will surely do this again if I am craving for a nice slice of butter cake to go with my Chatime. 

Rice Flour Butter Cake

(Adapted from:『君之』的手工烘 焙坊)

**Makes a 7 inch square tin

120gm Plain Flour ( 中筋面粉)

40gm Rice Flour (粘米粉)

1 tsp Baking Powder

120gm Unsalted Butter (Room temperature, cut into small cubes)

2 Whole eggs 

90gm Castor Sugar

40gm Milk

Method: 

1. Combine and sieve plain flour, rice flour and baking powder together. 

2. Add everything into the mixing bowl and mix under low speed till wet and dry ingredients incorporated. 

3. Mix under medium speed for 3 minutes, scraping the sides of the bowl every one minute. 

4. Pour batter into a 7 inch square tin and smooth out the top.

5. Bake in a preheated oven at 170c for about 30 minutes or until inserted skewer comes out clean. 

6. Turn off the oven and leave the cake to gradually cool for 10 minutes then take it out to cool completely. 

Aspring Bakers #13 : Tiramisu Cupcakes with Cheesie Mascarpone Swirls

Long time no see.

I injured my right shoulder 2 weeks ago and was ordered to rest and not move my arm too much. Even basic walking and shopping for groceries would make me tear because of the pain. Yes, its that bad.
I can't help it and went for a basket weave cake piping class and further worsen the situation. I can't even drive properly home after that class. Started on oral medication and its not improving. Then I tried a medicated anti-inflammatory patch and thank god, the pain subside. Its still there but I feel its getting better.

I used Starbucks VIA ready brew coffee these cupcakes and its so fragrant. It really smell and taste like an authentic tiramisu. For those who are curious, VIA ready brew is a new product from Starbucks and its instant coffee! Just tear open the small packet, pour it out, add hot water and there.. instant Starbucks Italian Roast brew coffee. Convenience comes with a price though. Its a bit pricey for the heavy coffee drinkers like hubby. 12 sachets of VIA cost about RM 28. Even after employee discount, its still expensive la..





Do try this recipe out. Its convenient when you are craving for a pick-me-up..

I will be submitting this recipe to Aspiring Bakers #13 - Enjoy Cupcakes! hosted by Min's blog.

Starbucks VIA Tiramisu Cupcakes with Cheesie Mascarpone Swirls 
(Adapted with minor changes from: Dailydelicious)
**Makes about 10 cupcakes

Ingredients:
2 Egg yolks
50gm Castor Sugar
1 Sachet Starbucks VIA Italian Roast
60ml Hot Water
2 Tbsp Kahlua

100gm Cake Flour
1 tsp Baking Powder
1/2 tsp Salt


2 Egg whites
80gm Castor Sugar

Method: 
1. Sieve Cake flour, baking powder and salt together. Dissolve Starbucks VIA coffee powder into 60ml of hot water.
2. Using a hand whisk, whisk egg yolks and sugar together till sugar dissolve. Whisk in 60ml of the instant coffee and 2 tbsp of kahlua.
3. Add in the sifted cake flour and fold gently incorporated.
4. Using an electric mixer, whisk egg whites on low speed till foamy then add in castor sugar gradually. Switch to high speed till soft peaks form.
5. Fold the whites into the yolks mixture in 3 parts.
6. Scoop the cake batter into lined muffin pans till 2/3 full.
7. Bake in a preheated oven for 160c for about 15 minutes.
8. Cool completely before icing.


For the Mascarpone Cheese Icing, 

250gm Mascarpone Cheese
2 Tbsp Castor Sugar
1 Tbsp Kahlua

Cream the mascarpone cheese with castor sugar till smooth then add in the kahlua and mix well. If icing is too runny, chill in the refrigerator before use.

Easy and Yummy Peanut Butter Butter Cookies

Melt in your mouth, NOT in your hands.. The famous M&Ms tagline best describe the texture of this cookies...
The original recipe said  "确定、一定以及肯定好吃".

CNY is coming and I would need to polish my skill up a bit to offer some "homemade" cookies for guest. I never like baking cookies as there's no one to finish it up and they always end up in the dustbin after sitting on the counter for a month.

Since I am known to my family for my passion for baking, I decided to at least bake one type of cookies if people were to ask whether I made any from the dozens of red-cap-container around...

While browsing a chinese blog, I came across this recipe. It sounds pretty easy and straight forward. Might as well give it a try since I am also baking some mini buns. The oven is preheated already so go ahead la...

This is a perfect substitute for the classic peanut cookies as it doesn't require much work. Even beginners can do it!

Give it a try, you will be surprise!

Peanut Butter Butter Cookies
(Adapted from: 『君之』的手工烘焙坊)

65gm Butter (I used unsalted SCS but next time I would try using salted butter)
50gm Icing Sugar (Its still a bit too sweet for my liking. Would reduce to 35gm next time.)
10gm Whole Eggs
35gm Peanut Butter (Chunky or smooth, your choice.)
100gm Low Protein Flour

1. Using an electric mixer, cream butter and icing sugar till its smooth and pale.
2. Add in whole eggs and mix well.
3. Add in peanut butter and continue beating till everything is incorporated.
4. Sieve in flour and mix well using a spatula.
5. Put cookie dough on cling film and roll it out to desire thickness.
6. Freeze in freezer for at least 1.5 hours for it to harden.
7. Cut into desire shape either using a knife, or a cookie cutter.
8. Arrange cookies on a baking tray (cookies will expand a bit so please make sure they have enough space) and bake in a preheated oven for 160c till brown.

p/s: You can refer to the original link above for ideas to shape the cookies.

Aspiring Bakers #12: Kuih Lapis 九层糕 v2.0

I love my kueh and was very happy that this month's aspiring bakers theme is traditional kuih. Can't wait to submit a recipe but has been very busy because of a teething baby.

I initially tried out kuih talam but failed. It was too soft even to cut. Tastewise, its quite alright.

Anyway, my pandan leaves are almost botak already so I guessed I need to submit another recipe.

Stumble across this kueh lapis from a blog and tried it because it uses Hoen Kwe Flour aka Green Bean Flour. Usually the ones i saw uses tapioca starch.

I am very happy with the results as the kuih is not too soft, just perfectly chewy. I need to improve my cutting skills though.

Look at my previous attempt with a different recipe here.

I will be submitting this recipe to Aspiring Bakers #12 - Traditional Kueh hosted by Small Small Baker (SSB). 


Kuih Lapis 九层糕 v2.0
(Adapted from: Diana's Desserts)
**Make a 7" Round Tin

Ingredients: 

(A)
160gm Rice Flour
20gm Hoen Kwe Flour (White)
150ml Water

250ml thick coconut milk (squeezed from 1 grated coconut)
1/4 tsp. salt 

(B)
190g castor sugar
300ml water
2–3 screwpine leaves (pandan leaves), knotted

Some RED food Colouring

To prepare mixture:

1. Combine rice flour, hoen kwe flour and 150ml water in a mixing bowl. Let soak for 45 minutes. 

2. Boil castor sugar, 300ml water and pandan leaves together in a saucepan till you can smell the aroma of pandan leaves.

3. Add in the thick coconut milk and salt into the rice flour mixture after 45 minutes.

4. Add in the syrup as well.

5. Stir to combine. Sieve mixture. 

6. Divide mixture into 2 parts. 400ml and 500ml. 500ml will be your red and 400ml will be your white.

To steam:

- Steam the round tin in boiling water for about 4-5 minutes. Start by pouring in 100ml of RED first.

- Steam for 3 minutes.

- Alternate by continuing with white, then red, and so on.

- This is the timing I did. 

1st and 2nd layers: 3 minutes. 

3rd and 4th layers: 4 minutes. 

5th and 6th layers: 5 minutes.

7th and 8th layers: 6 minutes.

9th layer: 15 minutes. (Add in more food colouring in the last layer)

- When kuih is done steaming, remove for steamer and leave to completely cool before cutting.

Angry Birds Fondant Cupcakes + Updates

So I have been missing for about 2 weeks. What have I been doing?

I made paus. Wendy's Purple Sweet Potatoes Rose Mantous. Butternut Squash Mantous from Carol's book. No attempt on fillings though cuz I am just too lazy to handle raw meat. Also baked 2 Pandan Chiffon Cake, made another batch of Dragon Fruit Agar-agar Mooncakes for my aunts.

Next, I have been making dinner 3 times a week. That's an improvement for me because knowing me and hubby, we are those who love to eat out. But eating out has been quite stressful lately because we just run out of ideas of what to eat. Therefore, I started cooking. For the sake of hubby's body weight, and Sam's solids.

Samantha is turning ONE in December therefore I realised after that, I cannot be ignorant and must start introducing adult food for her already. Not those seasoning-filled food though but real adult food like chicken, fish etc etc... Nowadays when I cook, I will boil some chinese soup. Lotus root, watercress vege, ABC soup.. All natural with chicken or pork. Before I season with salt, I will scoop about 300ml out and reserve for Samantha's porridge stock.

So I have also been planning Samantha's First Birthday Party and I am getting quite frustrated already. (More on that in another blogpost.) I was planning to make a fondant cake for my girl but decided against it after I went to search for more info on it. I think its too hard for a beginner baker for me and I would need to do a lot of practise and its a bit too late to take up classes. I search for some fondant lessons and most of them its either too close to Sam's birthday or its not detail enough. In the end, I found this Angry Birds Fondant cupcakes lesson on the net and I enrolled myself.

Here is my creation:

I finish all 6 pcs of fondant decorations in 3 1/2 hours. The cupcakes are prepared and colours are all mixed and rolled even when I arrived. We just need to spread buttercream and start covering the cupcakes with fondant. 

This triangle-shaped-bird is my last figurine and its the one I am most happy with. 

Beside 3D figurines, I also learned 2D ones. My verdict, I somehow find that 3D is more fun to make and 2D is a bit boring after some time... 

The class covered rolled fondant and gumpaste. I also find that covering the whole cupcakes with fondant with a little excess over the edges make things easier when figurines are placed on top.

I am now considering whether to make my own fondant and play with it for a bit first before buying a whole tub of branded one and decorate my cakes and eat it.

Oh, and I did not taste the fondant nor cupcakes till now. Haha.. A bit geli after playing with it for a few hours. My maid tasted and she said its like sweets. She said its nice. Well, everything sickening sweet to her is nice.

I smelled of sugar when I am back home and my dog was so happy and jumping and sniffing around the cupcakes. Let's just hope the cupcakes are still on my kitchen table tomorrow morning.