What kind of cookies do you usually make at Christmas time?
AClassic Gingerbread Cookies are soft and chewy in the centre but crisp on the edges, and warmly spiced; It’s been my go-to tried recipe for over a decade. It’s moist, chewy, ginger-ey and not too sweet; and the consistency of Royal Icing is just perfect and easy to make.
In my family, Gingerbread cookies are well loved for their taste and texture, especially with their intoxicating mix of spices and chewy textures.
WHY I LOVE NUTCRACKER ? I have been dancing since I was 4 years old. Every year after Thanksgiving, ballet companies and dance schools all over the world perform this holiday tradition. Many dancers have performed this ballet since they were as young as 3 years old. The Nutcracker always a reminder that my childhood dreams of dancing and being happy have come true, and it will always have a special place in my heart.
The fresh ginger is really what makes these cookies so amazing. I would definitely recommend putting in grated fresh ginger instead of ginger powder for a spicy kick.
Soft chewy ginger cookies packed with ginger, molasses, and cinnamon spice is the most warm and cozy cookie ever.
Decorate with royal icing to complete the look on these festive holiday cookies.
These cookies were pretty and “heavenly”
My cute “Dog dog” 🥰
“Dog dog” also LOVE it so much 🤣
But more important than all of that, these gingerbread cookies are delicious!
With Christmas just a few weeks away, I’m ready to turn up the holiday cheer around here, and making this gingerbread cookie recipe seems like a great place to start.
They’re soft, warmly spiced, and richly flavored with molasses and brown sugar
To me, they’re the perfect holiday treat, especially with a mug of hot coffee to drink I hope you love them too.
LOVE YOU ALL !! ❤️
GINGERBREAD NUTCRACKER COOKIES Yield: 8 Cookies (17 cm x 7 cm)
🌿 Gingerbread Cookie Dough 40 g Water 105 g Brown Sugar 1½ tbs Molasses 1½ tbs Honey 1½ tbs Cinnamon Powder 1½ tbs Fresh Ginger (grated) 1/2 tsp Ground Cloves 130 g Salted Butter 1/2 tsp Baking Soda 280 g All-Purpose Flour
🌿 Royal Icing 300 g Icing Sugar 5 tsp Milk 5 tsp Corn Syrup
🌿 Decorating Food Gel Colouring (red, black, yellow, blue, beige) Black Edible Pen Food Colouring Powder (beige, pink)
INSTRUCTIONS 🌿 Gingerbread Cookie Dough
In a heavy saucepan mix the Water, Brown Sugar, Molasses, Honey, Cinnamon Powder, Fresh Ginger (grated) and Ground Cloves. Stir well and then bring it to the boil.
Once boiled, pour the mixture to the heat proof bowl, stir in the diced Salted Butter; stir until all the butter melted.
Add the Baking Soda, mix well; Allow to cool until just slightly warm.
Once the mixture has cooled, pour in the All-Purpose Flour and mix until it forms a wet and sticky dough.
Wrap the dough in cling-film and chill for a couple hours or overnight.
Knead the chilled dough briefly and then roll the dough on a piece of baking paper to an even thickness (5 mm). *Notes: I usually roll and cut the dough on parchment paper that’s fits exactly the bottom of the pan so I don’t have to move the cut cookies.
Lay the mould on top and cut out the cookies (tidy up the edges).
Chill the cut cookies in the refrigerator for at least 30 minutes before baking (chilled cookie dough will hold its shape better because it tends not to spread too much).
Bake the chilled cookies in the preheated oven 200°C/ 180°C fan/ Gas 6 for 12-15 Minutes (rotating the pan halfway through baking).
Once it’s done, let it cool slightly in the pan for 3 minutes; and then carefully transfer them onto a wire rack to cool completely.
🌿 Royal Icing Simply combine all the ingredient, mix well. Divide and colour it as needed.
🌿 Decorating Kindly follow video instructions
🌿 Notes
Cookie dough or uncooked cookies can be wrapped in cling-film and store in the freezer for up to 3 months.
Cookies baked from frozen hold better in shape as they don’t tend to spread as much as chilled ones.
Undecorated baked gingerbread cookies will keep for up to 2 month at room temperature, if kept in an airtight container or cookie jar.
Tangerine or Mandarin Oranges 橘子 and steamed buns 蒸包子 are two traditional Chinese New Year foods with meanings of wealth, thriving and good luck. During Chinese New Year, the oranges are given to family and friends to usher in prosperity.
SO..Beautiful 😚
In this recipe, I will guide you step by step (also a few tips) to replicate Mandarin Orange into these beautiful Tangerine Buns. The most fun part, you can peel these sweet bun as if you peeling a citrus. And the Pandan Mung Bean Paste filling are not just so fragrant but easy to make as well, the stalks and leaves are edible too ☺️
Yummy fragrant and not too sweet… 🤤
I highly recommend to use fresh Pandan Leaves for best result. If you use Pandan Paste or Pandan Leaf Powder, they usually have a slightly bitter taste or a rough texture in your filling.
Get tired of Red Bean Paste Filling? TRY THIS! 😄
WHY IS THE BUN DOUGH A BIT HARD? To maintain the characteristic shape of the Tangerine buns, a denser buns dough is needed. The bun dough should not be too soft. If it's too soft the bun will lose its shape (the shape of the steamed Tamarind Buns won't be round but rather flattened 😳).
CAN I USE OTHER FILLING? Feel free to use other fillings according to your taste as long as the filling firm enough to hold their shape, that should be fine.
WHY MILK INSTEAD OF WATER? We will be use cold milk in this bun dough recipe. Yeast is less active at cold temperature so it will give yourself more time for modelling the buns. You can use cold water, but full cream milk adds flavour and nutrition to the buns and also a natural emulsifier that can make steamed buns whiter and help them stay softer for a longer period of time.
STIR THE SUGAR UNTIL COMPLETELY DISSOLVED When making the dough, it is important to stir the sugar in the milk until completely dissolved; Because if there are still granules of sugar in the dough, you will knead the dough for too long to dissolve the sugar (your hands will warm the dough); And the warmer the dough, the faster it will ferment and rise. So I’m worried that you won't have enough time to shape the buns; they will over-proofed and you will have a coarse texture on your final buns.
WHAT IS OVER-PROOFED BUN? Over-Proofedbun is likely to have a very open crumb structure. Due to the development of excess CO2 during the proofing stage, the gluten ends up being over-stretched and unable to hold up internal structure of the buns. You might just have a deflated buns with very coarse and crumbly texture.
CHOOSE THE RIGHT STEAMER Bamboo steamer is the best choice in my opinion because their lids doesn't collect condensation. If you are using metal or plastic steamer, make sure that you cover the lid with a piece of cloth so the condensation during steaming won’t ruin the look of your buns.
HOW TO KNOW WHEN DOUGH IS DONE PROOFING Proofing time depends on room temperature (so please pay attention); It may take longer or may not take that long (Cold temperatures make it harder for yeast to be active so you will need more time to proof; and vice versa).
After fermentation, the proofed buns should feel lighter and rise about 50% of their original size. And if you gently press it with your finger, the dough will make indentation and be able to slowly bounce back into shape.
DON'T PROOF THE STALKS AND LEAVES It is important to roll the green dough into a very thin layer and don’t proof them (I've tried proofing it before and after steaming it looks like a FATLEAVES, it looks so weird) 😳
These beautiful Tangerine skin is bright and shiny 💥 🥰
Can you see? I am PEELING my bao! 😂🤣🤣 so funny….
🤭 ….
The small citrus looks like the sun, and because the sun 🌞 is aligned with the YANG 陽 / 阳 or positive principle, it is a symbol of abundance and happiness.
The buns is really soft and fluffy, with the fragrant Pandan Mung Bean Paste Filling inside, so tasty and not too sweet😉. With so much effort, these buns turned out so lovely and delicious. They are not only used as decorations, but given as gifts when visiting family and friends as a symbol of a good fortune.
I hope you can enjoy the beauty of this Tangerine Bao 😘❤️ Love you All…!
TANGERINE BUNS 橘子包子 Yield: 9 buns Active Time: 2 hours Total Time: 4 hours
INGREDIENTS 🌱Pandan Mung Bean Pastę 50 g Mung Beans + 500 g Water 15 g Pandan Leaves 150 g Water 40 g Caster Sugar 5 g Wheat Starch 1/8 tsp Salt 20 g Vegetable Oil
🌱Buns Dough 110 g Cold Milk 45 g Caster Sugar 3/4 tsp Instant Yeast 225 g All-Purpose Flour 1/4 + 1/8 tsp Baking Powder 10 g Unsalted Butter Orange and Green Food Colouring
INSTRUCTIONS Pandan Mung Bean Pastę
Rinse mung beans until the water runs clear and transfer it to a medium pan. Add in the water, cook over medium high heat until the beans are tender; Set aside. 50 g Mung Beans; 500 g Water
Cut the Pandan Leaves into small pieces Using a food processor, blend the leaves with some water (it doesn’t have to be so smooth). 15 g Pandan Leaves; 150 g Water
Strain Pandan mixture into a clean non-stick pan. Add in the sugar and Wheat Starch, mix well. 40 g Caster Sugar; 5 g Wheat Starch
Then add the blended cooked mug beans along with salt and vegetable oil. 1/8 tsp Salt; 20 g Vegetable Oil
Cook over medium high heat and keep stirring (please note, never leave it out when cooking this mixture). This process will takes for about 20 minutes. The water will slowly evaporate and the mixture start to thickened.
Once the mixture formed a thick paste, turn down the heat to medium low (be careful not to burned it); And continue cook until the paste comes together and no longer stick to the pan.
Once it’s done, pour it into a plate. Cover it with a cling wrap to prevent from drying out; And store it in the fridge for at least 1 hour to firm up.
After 1 hour in the fridge, the filling gets harder (knead it for a few seconds, the paste will become pliable again) And then, divide it into 9 equal portions (about 20 grams each), roll each portions into a ball; cover it with a cling wrap while waiting for the buns dough.
Buns Dough
Combine the milk and sugar, stir until the sugar completely dissolved (Don’t skip this important step). 110 g Cold Milk; 45 g Caster Sugar * If there are still granules of sugar in the dough, you will knead the dough for too long to dissolve the sugar; Your hands will warm the dough (the warmer the dough, the faster it will ferment and rise); So I’m worried that you won’t have enough time to shape the buns and you will have a coarse texture on your final buns.
Add in the yeast, mix well. 3/4 tsp Instant Yeast
For the dry ingredient, in a large bowl simply combine the All-Purpose Flour and Baking Powder. 225 g All-Purpose Flour; 1/4 + 1/8 tsp Baking Powder
Pour in the milk mixture to the dry ingredients and stir until just combined.
Add the butter, knead the dough for about 3 minutes until it form a cohesive ball and become really smooth. 10 g Unsalted Butter
Set aside 35 grams of the dough for the leaves; 120 grams for the orange skin (colour each portions). And leave the rest dough white (about 235 grams) for the inside part of the Tangerine.
Divide the white dough into 9 equal portions (about26 grams each); Roll each piece of the dough into a smooth ball. Do the same things for the orange dough (about 13 grams each). * Don’t forget always cover each dough with a plastic wrap along the process to prevent from drying out
Fill and Shape the Buns (Kindly follow video instructions for more details)
Take 1 portion of the white dough. With the smooth side facing down; press and roll into an 8 centimeters diameter disc.
And then, place 1 portion of the filling to the centre of the dough.
Using your right hand, slowly squeeze and push the wrapper up while left thumb press the filling down; Pinch to seal. * Make sure that you seal the buns well to prevent the filling from leaking out when steaming Continue with the rest white dough…
After all the white dough is done, we will wrap it with the orange colour dough to create it’s rind.
So for the Tangerine skin, take 1 portion of the orange dough. Press and roll into a 10 centimeters diameter thin disc
And then carefully lift and place the orange skin on top of the white dough; Turn it over Gently pull the orange skin a little by little until wrap the entire white dough (The orange skin dough is very elastic, so if you do it patiently, you will definitely be able to cover the entire surface).
Once it’s done use dough scraper or blunt wooden knife to create the segment
And then, make a hole on center of the top, insert some green dough to create the pedicel.
Place the bun onto a piece of parchment paper. Using some toothpicks puncture the surface of the skin (mimicking the pores texture of the Tangerine rind).
After all the buns is done, put them in the steamer (make sure that you give some space in between the buns so they won’t stick one another after fermentation or steaming). * In the meanwhile you can start preheat your steamer.
Cover and allow to rise for about 20-45 minutes (please pay attention, it depends on room temperature; It may take longer or may not take that long)
After fermentation the proofed buns should feel lighter and rise about 50% of their original size. And if you gently press it with your finger; the dough will make indentation and be able to slowly bounce back into shape.
Over medium heat, steam the buns for 15 minutes. *If you are using metal or plastic steamerMake sure that you cover the lid with a piece of cloth so the condensation during steaming won’t ruin the look of your buns.
After 15 minutes, take the steamer off from the heat (Do not open the lid) and let it sit for another 3 minutes; and then serve.
NOTES
The Pandan Mung Bean Pastę filling is best consumed as soon as possible. If you are not using it right away, you can keep it in an airtight container in the refrigerator for up to 5 days or in the freezer for up to a month.
If you make this filling in large quantities; Before freezing, I suggest to divide the paste into small portions so that you can be flexible on how much to use each time. When you are ready to use, you can defrost in the fridge overnight.
The buns can be stored in the fridge (in an airtight container) for 5 days or frozen for a month.
I highly recommend to reheat the buns in the steamer To reheat: Place the frozen buns on a plate; put the plate on top of the trivet in the steamer and let them steam over high heat for 10 minutes or until heated through.
If you want to reheat it in the Microwave Place the frozen buns on a plate; wet some paper towel (wring out the excess water) and place the paper towel on top of the steamed buns (to prevent the buns from drying out). Microwave on high for 30 seconds (add the time as needed until heated through).
Mooncakes Symbolise Family Reunion. A full moon symbolises prosperity and reunion for the whole family.
In this recipe, I’m going to use Ghee instead of Lard to make a pastry mooncake with Durian filling. It creates more flaky, tastier pastry with beautiful crispy layers.
I like Ghee so much…. 🥰 It has a wonderful smell !! 😗
If you are not familiar with Ghee, Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking. Ghee’s distinctive smell is often described as nutty, buttery, and aromatic, which adds depth and richness to dishes.
This type of mooncake is actually called Su-Style Mooncakes (苏式月饼 Su shi yuebing) which originally from Suzhou 苏州市. As you can see, their uniqueness is in the crust, which is closer to flaky pastry with multi-layered.
To make those beautiful multi-layered pastry shells we have to make2 different types of dough; The first is Water Oil Dough and the second one is called Pastry Dough.
Unlike the common recipe that using Lard or Shortening as a fat; Ghee in pastry crusts deliver a tender, flaky crust with a richer, more buttery flavour. It also have a more pleasant palate feel as compared to one made from Lard or Shortening.
Who doesn’t like durian? For me… it smells so GOOD… 🤣😅
And the key to make this delicious pastry filling is to use fresh durian fruit. Frozen durians usually has almost no smell or the taste is milder than fresh durian, so it won’t be tasty.
🙄 Can you count how many layers there are? 😳
Look how thin, crispy and flaky the crust is ! Ghee really gives a rich flavour to the pastry while the thick and sticky durian filling was so tasty 🥰.
🤤 So… hungry…
These pastry mooncakes are best served once it’s come out from the oven 👍🤤 The crust will be really crispy while the thick Durian filling inside are still warm and gooey .
I hope you will enjoyed this recipe, especially with your loved ones or given as gifts to express love and good fortune. Wishing you a Happy Mid-Autumn Festival !! ❤️💋 LOVE YOU ALL
WATCH HOW TO MAKE SUPER FLAKY DURIAN PASTRY MOONCAKE
RECIPE
SUPER FLAKY DURIAN PASTRY MOONCAKE WITH GHEE Yield: 10 Pieces Active Time: 2 Hours Total Time: 4 Hours
INGREDIENTS ☘️ Durian Filling 75 g Mung Bean 600 g Water 130 g Fresh Durian Flesh 125 g Milk 35 g Caster Sugar 15 g Glutinous Rice Flour 1/8 tsp Salt 25 g Vegetable Oil
☘️ Water Oil Dough 130 g All-Purpose Flour 10 g Caster Sugar 1/8 tsp Salt 40 g Ghee 70 g Hot Water (40-60°C)
☘️ Pastry Dough 120 g All-Purpose Flour 50 g Ghee
☘️ Decoration Wooden Stamp Red Food Colouring
INSTRUCTIONS Durian Filling
Rinse Mung Beans until the water runs clear and pour it to a medium pan. 75 g Mung Bean
Add in the Water, cook until they are very soft; set aside 600 g Water
Scoop out the durian flesh. 130 g Fresh Durian Flesh
Into the food processor- pour the cooked Mung Beans along with durian flesh and the rest ingredients (except the oil); Blend until smooth. 125 g Milk; 35 g Caster Sugar; 15 g Glutinous Rice Flour; 1/8 tsp Salt * If the mixture is too thick, you can add a little bit of water to help the spinning process.
Pour the blended mixture into a non-stick pan; Add in the oil. 25 g Vegetable Oil Cook over medium heat and keep stirring (please note never leave it out when cooking this mixture); This process will take for about 30 minutes (the water will slowly evaporate and the mixture star to thickened).
Once the mixture formed a thick paste, turn down the heat to medium low (be careful not to burned it) and continue cook until the paste comes together and no longer stick to the pan.
Once it’s done, remove from heat. Pour it to a plate, cover it with a cling wrap to prevent from drying out and store them in the fridge for at least 1 hour to firm up.
After 1 hour, the filling is firmer than before so it’s easier to handle. Divide it into 10 equal portions (about 30 grams each) and roll each portion into a ball. Cover with a cling wrap while waiting for the pastry dough.
Water Oil Dough
In a large bowl, simply combine all the ingredients; Mix well (there’s no need to be so smooth). Cover with a cling wrap and let the dough rest for 15 minutes. 130 g All-Purpose Flour; 10 g Caster Sugar; 1/8 tsp Salt; 40 g Ghee; 70 g Hot Water (40-60°C)
After 15 minutes, using your hands start kneading the dough (you can see that the dough become really smooth after kneading for a while).
And then, continue kneading by slam the dough for about 5 minutes until you can pull the dough into a thin membrane (kindly follow video instructions).
Wrap the dough in a plastic wrap and let it sit at room temperature for at least 30 minutes.
Pastry Dough Simply combine All-Purpose Flour and Ghee. 120 g All-Purpose Flour; 50 g Ghee Mix and knead the dough until you don’t see any flour left in the bowl; and then cover and let it rest at room temperature for at least 30 minutes.
Laminate the Dough
Take the Water Oil Dough, press it into a thick round disc. Place the Pastry Dough in the center and then wrap it up (gently fold and seal).
Turn it over so the seam facing down (sprinkle some flour to prevent from sticking). And to prevent it from breaking, lightly press the dough with the palm of your hand first; And then you can use rolling pin gently roll into a long rectangular shape (about 15 cm x 20 cm).
Fold into thirds.
And then, roll it into a bigger rectangle shape (about 25 cmx35 cm). * I usually press the dough first and then roll it out slowly, it so much easier.
Once it’s done, spray or brush some water on the surface (not too much), this water acts as a glue; Then gently roll it up into a long log (make sure that you roll it tightly)
Divide the log into 2 equal portion, cover and let it rest for 10 minutes.
After 10 minutes, divide each log into 5 small equal portions (so total will be 10 small portions). * Remember always cover the dough along the process to prevent it from drying
Once it’s done, we are ready to shape the mooncake.
Shape & Bake the Mooncake
Take 1 dough; Turn it over so the smooth side facing down.
Pinch both ends; Fold and stick the two ends together (pinch to seal).
With the smooth side facing down, roll the dough into a 10 diameter round shape.
Place the filling in the centre.
Using your right hand, slowly squeeze and push the wrapper up while left thumb press the filling down; Pinch to seal. * You can pull off the excess dough, I don’t like to waste any dough so I just press to flatten it.
Don’t worry if the skin of the dough is broken, you can always fix it. Just apply a little bit of flour and rub gently, it will be smooth again.
Once the mooncake is done, place it on the pan lined with parchment paper.
Use your palm or jar lid to flatten the mooncakes into a thick round disc.
Spray some water on the top to prevent the surface from cracking.
Apply some red food colouring to a kitchen paper; using wooden stamp create the pattern on the mooncake.
Bake the mooncake in the preheated 190°C oven for 25 minutes.
Once it’s done, transfer them onto a cooling rack and let them cool completely before storing.
NOTES
These pastry mooncakes are best served once it’s come out from the oven; The crust will be really crispy while the thick Durian filling inside still warm and gooey .
To Store At room temperature (in an airtight container) for 2 days; Fridge (in an airtight container) for 1 week; Freezer (in an airtight container) for 1 month
The Durian filling is best consumed as soon as possible, but it will keep in an airtight container in the refrigerator (for up to a week) or in the freezer (for up to a month).
With this recipe you don’t have to wait for so long to enjoy a piece of fluffy donut. They are soft, airy, bouncy, and chewy all at the same time!
I really like donuts, how about you? But sometimes I feel like it takes forever to make yeast donuts, would you agree with me?
These cute Mochi Donuts recipe will change our perception; the dough is really fast and easy to make and it doesn’t deflate after frying. They are soft, airy, bouncy, and chewy all at the same time.
If you haven’t heard of Mochi Donuts yet, these donuts were popularised in Japan from Mister Donut and known as “Pon De Ring,” whose donuts are famous for their bubble-ring shape. It’s also well-loved for its similar mochi-like texture on the inside and deep-fried donut crust.
Pon De Ring Poster Image from Mister Donut
Unlike the usual Mochi Donut recipes which is very sticky and difficult to shape (sometimes they need to use piping bag to shape it 🥺); this recipe is easy to handle.
There’s no need to be so perfect when you roll the dough, the surface of the donuts will spring up evenly while frying and become really smooth 😙 🍩
Now it doesn’t look pretty but it will be beautiful after frying it 😋
When you fry them, make sure that the temperature of the oil is about 160-170 degrees Celsius; you don’t want to burned them 🤯 And remember “Do not fry all at once”, give some space so that the oil temperature doesn’t drop drastically and make your donuts soggy 😞
You can see that each one has a beautiful ball shape 😍
It’s crispy on the outside, really soft and chewy on the inside Yummy… Mochi-mochi Donuts 🤤
🙄 So Hungry….
This donuts is delicious as it is without any topping. You can just enjoy it like this as a snack or dessert OR….
I use Whole Almond and Cashew Nuts to create the ears
You can decorate them into a cute cartoon characters like what I did. Pig, Teddy Bear, Dog ,Cat… whatever you prefer or your kids like 😀
For the coating, I’m prefer to use White Chocolate Compound rather than icing sugar glaze because glaze in warm temperature will melts easily, which is NOT good 🤔 If you can find Candy Melts, that will be a better option. Candy Melts harden super fast and have a thick consistency, it’s really great for coating.
Rather than shaping it into a bubble-ring shape, I thought sticking this donut into a skewer like a SATAY will make this donut even more attractive.
This donut reminds me of the satay donut that I really liked when I was little 🤗 I MISS IT SO MUCH
They not only look adorable but very tasty too 🥰
The mochi-like texture is unique… And if you try it, I’m sure you will like this better than the traditional one.
I hope you would try to make it, and I’m sure that everyone will fall in love with it! LOVE YOU ALL…
KAWAII CHEWY Mochi Donut Yield: 20 Pieces Active time: 1½ hour Total time: 2 hours
INGREDIENTS ☘️Donut Dough
125g Glutinous Rice Flour
150g Cake Flour
90g Caster Sugar
10g Baking Powder
125g Greek/ Plain Yogurt
125g Silken Tofu
☘️Coating & Details
White Chocolate Compound (melted 80-90°F) * You can substitute Chocolate Compound with Candy Melts
Candy Colors
INSTRUCTIONS Donut Dough
In a large bowl, simply combine all the dry ingredients. 125g Glutinous Rice Flour; 150g Cake Flour; 90g Caster Sugar; 10g Baking Powder
Add Greek Yogurt along with Silken Tofu. 125g Greek/ Plain Yogurt; 125g Silken Tofu Mix it really well until it’s formed a dough ball (the dough will be soft and slightly sticky).
Divide the dough into 20 equal pieces (about 30 grams each).
Roll each dough into a ball (apply some all-purpose flour on your hand to prevent the dough from sticking). * There’s no need to be so perfect; he surface of the donuts will spring up evenly while frying and become really smooth.
Frying The temperature of the oil is about 160-170 degrees Celsius. Roll each dough one more time before frying (do not fry all at once; give some space so that the oil temperature doesn’t drop drastically and make your donuts soggy). Fry for about 4 minutes When the bottom is golden brown, turn it over to color the other side, keep rotating the donuts so that the color is even.
Once it’s done, take it out; let it cool completely on a cooling rack. Donuts are ready to serve or you can decorate it with some White Chocolate or Candy Melts.
Decorating, Coating & Details
After donuts cooled down completely; ut and insert Cashew or Whole Almond Nuts for the ears.
Melt some White Chocolate Compound, stir and let it cooled down to 80-90 degrees Fahrenheit (I found this temperature is the best for coating, in this consistency your coating won’t be too thin or too thick, just right). * For the Candy Melts once it melted, you can use it immediately
Dip each donuts and let the chocolate sets hard.
Decorate as desired or kindly follow video instructions.
NOTES
Enjoy the donuts on the same day you made them (best served).
You can keep both decorated and undecorated donuts at room temperature for a day in an airtight container (make sure to eat the left over on the next day).
You can reheat the undecorated donut in the preheated 200°C oven for 5-10 minutes before eating.
These donuts can only be stored for 2 days; because on the third day the texture will change and will no longer be chewy.
I’m obsessed with Sumikko Gurashi, I even sleep with them every day 😂 and I was thinking that they would be very interesting if I draw them on a Sponge Cake 🤔.
So here it comes ” Sumikko Gurashi Deco Mousse Cake“ I love this cake so much 😍, I think they are really cute and so tasty. Sponge cake painted with cute Sumikko and filled with delicious and cloud-like Strawberry Mousse. It is super light, moist and really fluffy.
Some of my Sumikko collection 😬 and there are many more… 😳 SHY…
Some people might think that they won’t be able to make this kind of cake, because they are not really good in painting.
As you can see (in my video), this cake is actually not difficult to make. You just need to print and trace according to the template, it’s a really fun activity! So don’t be discouraged, if I can do it, you can do it too! 🥳
In this recipe, I will show you in details how it’s done! Here with some tips and tricks you can bake it as a gift and I’m sure everyone will love it so much Because it was so SPECIAL 😆
1. Pan – Templates – Baking Paper It is important to prepare the pan and templates first (as your drawing guide) before you start making the cake.
Penguin? accompany me 😷 Kindly find the ready print A4 templates below
This “Reusable Non-Stick Baking Paper” is perfect for deco rolls. You can use Parchment Paper if you want. I found that if you apply too much drawing paste on Parchment Paper, it will wrinkle easily.
Reusable Non-Stick Baking Paper
Compared to parchment paper, this makes tracing from the template easy and it peels off the cake smoothly to yield neat and pretty results, even for the finest patterns. So.. if you keen to buy this kind of baking paper, I totally recommend it.
Make sure that you secure the paper with some double tape, so they stop slipping around
2. Tie the Colour Bags Tightly Another important thing is the drawing paste. You should be able to control the colour, so make sure you tie each of the piping bags tightly so you feel comfortable holding it, they will be your drawing pen.
3. Let the Drawing Paste Set And since our Sumikko is quite complex, it’s a good ideas to break down the process into several steps. The goal is to let it harden so it doesn’t bleed to the next colour.
STEP 1 ~ Outline and Small Details
Start by drawing the outline and any small details that can interfere with the color next to it Don’t worry if you make some mistake, you can always fix it, you can use small dry brush to fix or even remove the paste.
Kitchen paper is your best friend. Sometimes you will find that your piping bag is clogged and you need to clean the tip, that’s what your best friend for 😬
After finished with all the outlines, pop them in the fridge to harden or until it doesn’t stick to your finger when you touch it.
STEP 2 ~ The Rest Details (Except the Grass)
Next, you can continue with the rest of the details, except the grass; just leave it for the last step. Make sure that you apply the color thick enough, because if it’s too thin it will peel off easily.
STEP 3 ~ The Grass
And lastly, add some pale green color to the grass. Sometime you will see some air bubbles on the paste, you can use toothpick to release it.
Once it’s done, it is important to let our cutie Sumikko chill for at least 30 minutes in the fridge to set before you pour the cake batter on top. Remember… you don’t want to ruin your hard work.
Toothpick to prick a naughty bubbles 😤
4. Don’t Pour the Cake Batter ALL at Once You don’t want the stream of the batter damaging your beautiful drawing. Pour some batter into a piping bag, pipe around the drawing patterns to make sure the gaps between the images are covered in cake batter; and then spoon the rest of the batter gradually.
Spoon the batter gradually PLEASE 😇 BE CAREFUL don’t disturb my beautiful friends 😱
5. Release Heat & Prevent Drying Once it’s baked, cover the cake with parchment paper as soon as it’s out from the oven invert onto a cooling rack and immediately peel off the paper from pattern to release heat (you don’t want to keep the moisture inside and the cake will get soggy); and then cover our lovely Sumikko with a new piece of parchment paper so it doesn’t dry out.
So pretty!!! 😳🥲
6. Assemble the Cake First Because Gelatin in the mousse can thicken, it’s really important to assemble the cake first before you start making the Strawberry Mousse.
Don’t peel off the bottom parchment paper, it will be very helpful when you lift the cake into the pan.
Fit both strips of cake around side of the pan. You might need to trim the second strip a bit to fit perfectly; And then cut the remaining cake to fit the bottom of the pan.
7. Let the Mousse Harden I know you can’t wait to meet your cutie Sumikko, but you will need to let them chill in the fridge for at least 5 hours or preferably overnight until the mousse is firm. So… be patient 🙃
Is that a cake? 😧
Actually without any decoration our cake is cute already 😜
I always like to add some sweet touch to the cake…
And don’t forget my lovely Ebifurai No Shippo on top 🤗 so cute!
My favourite Sweet Sugar Cube (left hand side) 😚 SATOU TENCHO is always excited in baking 🤗
This cake is so adorable… Will you make it for someone you love?
This cake is so light and moist with a jiggly cloud-like strawberry mousse filling inside… Your kids will fall in love with it … 😄
Feel free to do as many different pictures and colour variations as you would like to…
And if you do please tag share it with me… I would be happy and love to see your beautiful creations 🙂
So.. hungry.. 🙄😓
For the Sumikko lovers, I hope you all enjoyed 😆 Take care Guys AND happy baking !!! LOVE YOU ALL…
A4 TEMPLATE Kindly print the the templates in A4 with the scale setting 100%
SUMIKKO GURASHI DECO MOUSSE CAKE Yield: One 5-Inch Round Pan x 3-Inch Tall Active Time: 3 Hours Total Time: 10 Hours
INGREDIENTS ✨DRAWING PASTE
70 g Unsalted Butter
70 g Egg Whites
70 g Icing Sugar
70 g Cake Flour
Food Colouring
✨CAKE BATTER
115 g Milk
35 g Caster Sugar
35 g Vegetable Oil
90 g Cake Flour (sifted)
Blue Food Colouring
115 g Egg Whites
35 g Caster Sugar
✨STRAWBERRY MOUSSE
2 ½ tbs Cold Water
8 g Gelatine Powder
190 g Fresh Strawberris
70 g Caster Sugar
3/4 tbs Lemon Juice
190 g Whipping Cream
✨BUTTERCREAM
90 g Shortening
15 g Unsalted Butter
60 g Icing Sugar
1 tsp Vanilla Exract
30 g Whipping Cream
INSTRUCTIONS Prepare the template and Pan
Print some design templates (kindly find the templates above)
Cut each template and merge the two images with some double tape.
Place the template on the baking pan. Rectangular 28 cm x 24 cm Overlay template with a piece of “reusable non-stick baking paper” that’s fit exactly the bottom of the pan. Make sure that you secure them each other with some double tape, so they stop slipping around.
Lightly grease the surface with some vegetable oil to enable paper to be peeled off easily after baking.
Drawing Paste
In a medium bowl, simply combine all the ingredients. 70 g Unsalted Butter; 70 g Egg Whites; 70 g Icing Sugar; 70 g Cake Flour
Divide the paste and colour it according to your own design.
Pour each colour paste into a piping bag, make sure you tie them tightly so you feel comfortable holding it (they will be your drawing pen).
DrawingProcess (I will divide the process in 3 steps, kindly watch video for detail instructions)
Step 1 Outline and Small details Start by drawing the outline and any small details that can interfere with the color next to it. Don’t worry if you make some mistake, you can always fix it. You can use small dry brush to fix this or even remove the paste. Kitchen paper is your best friend, sometimes you will find that your piping bag is clogged and you need to clean the tip, that’s what your best friend for. Once it’s done, pop them in the fridge for about 10 minutes, let it harden so it doesn’t bleed into the next colour.
Step 2The Rest Details (Except the Grass) After 10 minutes the outline is set, it doesn’t stick to your finger when you touch it. Continue with the rest of the details (except the grass, just leave it for the last step). Make sure that you apply the color thick enough, because if it’s too thin it will peel off easily. You can use toothpick to release some air bubbles. After finished with all the details, pop them again in the fridge for about 10-15 minutes or until it doesn’t stick to your finger
Step 3The Grass Lastly, add some pale green color to the grass. Once it’s done, tap the pan a few times to remove air bubbles and let our cutie Sumikko chill for at least 30 minutes in the fridge to set while waiting for the cake batter.
Cake Batter
In a medium bowl, pour in the Milk along with Caster Sugar and Vegetable Oil; mix them lightly. 115 g Milk; 35 g Caster Sugar; 35 g Vegetable Oil
Sift in the Cake Flour and beat again until the batter is sticky for about 5 minutes. 90 g Cake Flour (sifted) * Mixing the batter well at this stage will ensure a soft and elastic cake that will not crumble easily when assembly it.
Add Blue Food Coloring, mix well. Set that aside
For the meringue In a clean bowl beat the Egg Whites until soft peaks form. 115 g Egg Whites Make sure that your bowl is grease free, otherwise you won’t be able to beat the whites properly (wipe the bowl and beater with some vinegar to remove any left-over fat or grease). Add Caster Sugar in 3 batches and continue beat until it reach a stiff peak form. 35 g Caster Sugar
Add the meringue to the flour batter in 3 batches; Mix gently after each addition until the batter is smooth.
Pour 1/3 of the batter into a piping bag. Pipe around the drawing patterns to make sure the gaps between the images are covered in cake batter
Spoon the rest of the batter gradually (don’t pour it all at once, you don’t want the stream of the batter damaging your beautiful drawing).
Using a scrapper spread it evenly, be careful don’t disturb our Sumikko underneath.
Tap the pan a few times to remove air bubbles and then bake them in the preheated 170°C oven for 12 minutes
Once it’s done, cover the cake with parchment paper as soon as it’s out from the oven; invert onto a cooling rack and immediately peel off the paper from pattern to release heat. Cover our Sumikko Drawing with a new piece of parchment paper so it doesn’t dry out. Turn it over, change the bottom paper again one more time so it doesn’t get soggy; Turn it back and let it cool completely.
Assembly the Cake into the Pan Because Gelatin in the mousse can thicken, it’s really important to assemble the cake first before you start making the Strawberry Mousse.
Place a piece of parchment paper at the bottom of the pan (5-Inch Round Pan) so it will be easier when you unmould it.
Trim the sides of the cake to make it prettier; And then cut 2 strips from the cake according to the template. * Don’t peel off the bottom parchment paper, it will be very helpful when you lift the cake into the pan.
Place a piece of parchment paper on top of the long strip and carefully lift it up; Fit both strips of cake around side of the pan (you might need to trim the second strip a bit to fit perfectly).
And then cut the remaining cake to fit the bottom of the pan.
Strawberry Mousse
In a small bowl, sprinkle Gelatin over cold water; Mix well. 2 ½ tbs Cold Water; 8 g Gelatine Powder
Place the bowl into a hot water bath to dissolve Gelatin and set aside.
For the strawberries Wash, hull and puree them in a food processor; then Strain to remove the seeds. 190 g Fresh Strawberries
Add in the Caster Sugar and Lemon Juice to the strawberry puree, mix well. 70 g Caster Sugar; 3/4 tbs Lemon Juice
Pour in the dissolved gelatin and stir until well combined.
Place the bowl in an ice water bath, stir constantly until gelatin thickens; set that aside.
Then over an ice water bath, beat the whipped cream until stiff peaks form. 190 g Whipping Cream
Add beaten Whipped Cream to the gelatin mixture, mix lightly until well combined
Pour the Strawberry Mousse into prepared pan Tap a few times to remove air bubbles, cover it with a cling wrap (the prevent the sponge cake from drying out) and pop them in the fridge for at least 5 hours or preferably overnight until the mousse is firm.
Simply Fluffy Buttercream
Simply combine the Shortening and Unsalted Butter until soft. 90 g Shortening; 15 g Unsalted Butter
Add in the Icing Sugar and Vanilla Extract, mix until light and fluffy. 60 g Icing Sugar; 1 tsp Vanilla Extract
And finally, pour in the Whipping Cream and mix until well combined. 30 g Whipping Cream
Finishing Once the mousse is set, carefully remove it from the pan. Pipe some fluffy buttercream on top, add a few strawberries slices; And don’t forget our lovely Ebifurai No Shippo on top. And it’s done!
NOTES
The great thing about Drawing Paste is that you can also color it a few times. For example, if I need white and pink color, I will make white color first; After I’m done with the white pattern, then I will add a little bit of red food coloring to that white paste and I get a pink color.
To Store; In the fridge (in an airtight container) for 3-4 days.
If you love sticky… gooey… Cinnamon Rolls which is not too overly sweet, THIS recipe is perfect for you!
I really love Cinnamon Rolls (there are several Cinnamon Rolls recipes on my blog) and I still and always looking for the best version of the Cinnamon Rolls recipe 😂.
These buttery buns are filled with Sweet Pears Filling, Cinnamon Butter, a touch of Dark Chocolate and covered in a Sticky Toffee Glaze. I found this one is really SPECIAL… the fluffiest, stickiest treat that’s just so hard to resist 😳
Incorporating Pears Into the Filling These beautiful fruit is the star of the show 😉 The pears add a natural sweetness and yummy, sticky texture. Try to find fresh pears that are ripe, but not mushy. If the pears are too soft, they won’t be taste good, while underripe pears may not softened enough when you cook it. And make sure that you chop the pears finely so they will cook faster and easier when you roll out the dough.
Beautiful Sweet Pears Filling
Would not be PERFECT without Sticky Toffee Glaze The only thing that could make the Sticky Toffee Rolls better is a warm blanket of homemade sticky toffee glaze. This toffee is the finger-licking sticky sauce that will keep you dreaming of these rolls long after the pan is cleared 🙃😅.
Sticky Gooey Toffee Glaze 😰 Can’t wait to eat…
All too often, Cinnamon Rolls are way too sweet, dry, and downright tough; but NOT THIS one!
Drizzle the glaze over your baked Cinnamon Rolls and return it to the oven for another 5-10 minutes until sticky and deep golden… and LOOK!
Sticky… Gooey… you’ll never, ever forget 😬
I wish you can smell this.. 🤤 These Sticky Cinnamon Rolls are light and fluffy With a Buttery Brown Sugar Pear Filling … 😍
It’s perfect to enjoy them during ME-time with a large mug of tea or coffee.
I hope you will give it a try… There’s nothing better than an ooey -gooey warm sticky rolls! Enjoy my recipe!
Take care Everyone!
STICKY PEAR CINNAMON ROLLS Yield: 6 Rolls (8-Inch Square Pan) Active Time: 1½ Hours Total Time: 3 Hours
INGREDIENTS ♥︎ Rolls Dough
250 g Bread Flour
25 g Caster Sugar
1½ tsp Instant Yeast
1/4 tsp Salt
100 g Milk
50 g Unsalted Butter
50 g Eggs
♥︎ Pears Filling
450 g Ripe Pears
1/2 tbs Caster Sugar
Juice of 1/4 Lemon
15 g Unsalted Butter
♥︎ Cinnamon Butter
50 g Unsalted Butter (Softened)
35 Brown Sugar
1/2 tbs Cinnamon Powder
♥︎ 20 g Dark Chocolate (70%); grated
♥︎Toffee Glaze
40 g Unsalted Butter
1½ tbs Maple Syrup
1½ tbs Brown Sugar
INSTRUCTIONS Rolls Dough
Gently warm the Milk over low heat (do not boil); Take it off from the heat and stir in the Unsalted Butter until completely melted; Set aside, let the mixture cool until just slightly warm. 100 g Milk; 50 g Unsalted Butter
Then in a large bowl, combine the Bread Flour along with Caster Sugar and Instant Yeast. 250 g Bread Flour; 25 g Caster Sugar; 1½ tsp Instant Yeast
Add the salt, mix well 1/4 tsp Salt
Pour in the Milk-Butter mixture along with the beaten Eggs. 50 g Eggs
Using spatula mix until just combined.
Then, using your hand start kneading the dough (it will be sticky at first, it’s normal); Don’t be tempted to add more flour; just keep kneading for about 5-8 minutes, the dough gradually will become less sticky, elastic and really smooth.
Form the dough into a ball and place it into a grease bowl; cover and leave it to rise for about 1-1½ hours or until doubled in size.
Pears Filling
Peel, core and roughly chop the Pears (Make sure that you chop the pears finely so they will cook faster and easier to roll out the dough later). 450 g Ripe Pears
Then in a medium pan, combine the chopped Pears along with Caster Sugar, Lemon Juice and Unsalted Butter. 1/2 tbs Caster Sugar; Juice of 1/4 Lemon; 15 g Unsalted Butter
Cook over medium-low heat and cover. Stirring from time to time until the pears are soft and starting to break down and reduce to a puree; open the lid to cook off any excess liquid.
Once it’s done, remove from the heat and let it cool completely.
Cinnamon Butter Simply beat all the ingredients until smooth and creamy. 50 g Unsalted Butter (Softened); 35 Brown Sugar; 1/2 tbs Cinnamon Powder
Toffee Glaze
In a small pan, simply combine all the ingredients. 40 g Unsalted Butter; 1½ tbs Maple Syrup; 1½ tbs Brown Sugar
Over medium low heat, bring to a boil; let it simmer for 2 minutes, stirring constantly until the mixture slightly thickened.
Take it off from the heat, set aside
ROLL ~ FILL ~ BAKE
Prepare the pan Grease 8-Inch Square Pan with a bit of butter, line with some parchment paper.
After for about 1½ hours, the dough has doubled in size. Lightly flour the work surface; turn out the dough and roll out into a neat 30 cm x 25 cm rectangle.
With a long side closest to you, spread the Cinnamon Butter over the dough, leaving 1 cm border along the edge.
Follow with the Pears Filling and grated Dark Chocolate.
And then starting at the side closest to you, roll up the dough into a neat spiral, keeping the roll even and tight.
Use a sharp knife to cut into 6 equal slices. * I like to trim the edges, coz these edges usually don’t have much filling inside
Place the slices cut sides up in the lined pan
Cover loosely with a kitchen towel and leave to proof for about 30 minutes or until almost doubled in size.
After 30 minutes; you can see that the rolls have puffed up and doubled in size. Place the rolls in the preheated 160° C oven for 25 minutes until golden brown and well risen. *In the meantime yo can prepare the Toffee Glaze
After 25 minutes, remove the rolls from the oven; spoon the toffee glaze over; And return it to the oven for another 5-10 minutes until sticky and deep golden.
Take it off from the heat and serve.
NOTES
This roll taste best when serve warm on the day it’s made. However, the left overs can be refrigerated (in an air tight container) for 4 days.
To reheat; bake in the 160° C oven for 10 minutes or Microwave for30 seconds.
Thanks my subscriber for your inspiring comments ❤️🥰
Hellooo friends and welcome back!! Today we are making some “Korean Mugwort Rice Cake” which is called 쑥인절미 (Ssuk-Injeolmi). If you are not familiar with Mugwort, it’s an aromatic and medicinal herb from the Japanese plant. Other names of Mugwort include Japanese Yomogi, Korean Mugwort, Korean Wormwood, Ssuk, and Kui Hao.
Mugwort Plant (Artemisia vulgaris)
The Japanese use this forest green leaves in various culinary applications and traditional medicine. It is long used in traditional medicine to detox and beautify the skin. Studies also show that Mugwort essential oils may have anti-inflammatory and anti-cancer properties.
These Korean Mugwort Rice Cake is almost similar to Japanese Kusa Mochi or Yomogi Mochi but has a chewier texture. There is also some red bean filling in the middle for some extra texture.
MUGWORT OR YOMOGI POWDER In this recipe, I used dried Mugwort or Yomogi Powder to make it easier. You can buy online or find it at the baking supply store.
Beautiful Mugwort or Yomogi Powder 🥰
If you touch it, the texture actually feels more like soft cotton rather than powder. It is important to soak the powder in hot boiling water before using it for about 15 minute; Strain it (safe the soaked Mugwort) and you can discard the soaking water.
WHEAT STARCH vs WHEAT FLOUR Other important ingredient that we will be using is Wheat Starch.
Don’t be confused, it’s not the same as wheat flour for making bread
This Wheat Starch which is called as Tim Sum Flour is usually used for make prawn dumplings or HaKaw.
MOULD FOR SHAPING Traditionally, this rice cake is known for its decorative patterns that are made using either wooden, ceramic, or bronze rice cake stamps (I found they are really hard to find).
LEFT Ceramic Stamp ~ RIGHT Wooden Stamp
Alternatively, you can use these wooden mooncake mould or the plastic one
My precious vintage mould 😘I found plastic mold works well and pretty too 😗
A VERY IMPORTANT NOTE Make sure that you prepare some non-stick baking paper for the base of your rice cakes as it will be very sticky when finished steaming (don’t use ready made steamed buns paper as it NOTnon-stick).
It can be frustrating when your rice cakes gets stuck in the steamer 😢 so…Don’t let that happened!
CHUNKY (Tsubuan (粒あん) OR SMOOTH (Koshian (こしあん) RED BEAN FILLING In this recipe, I also will share a few tips to make the red bean filling; The method is not only faster but also produces a fragrant and flavourful filling.
I found that red bean filling that has a chunky texture (with bean shapes still intact) is perfectly match with the chewy rice cakes
If you prefer smooth texture filling, kindly blend the cooked red beans on high speed into a fine paste before cooking it with the sugar.
CONSISTENCY OF THE DOUGH The dough should be wet enough that when you pinch off a piece, it doesn’t crack, but dry enough that it can hold its shape.
Your goal is to be able to seal them tightly around the filling
If it’s too dry, add 1 teaspoon of water at a time until it’s softened; but If it’s too wet, add 1 tablespoon of glutinous rice flour at a time. Remember always cover the dough to prevent it from drying out during making. SHAPING STEPS
Both so beautiful… 🤔
STEAMING I highly recommend to use Bamboo Steamer for best results. If you use metal or plastic steamer, make sure that you cover the lid with a piece of clothes so the water condensation during steaming won’t ruin the look of your rice cakes.
When it’s done, remove from the heat immediately; Don’t over steam them, as they will burst.
A vibrant emerald green jade colour….It’s so beautiful! 😳
To prevent the sticky rice from clinging to each other, brush each one with a very light coating of Sesame Oil; This also will lock in the moisture and giving the rice cake a subtle nutty taste.
Chewy Rice Cake with a smooth, but stretchy consistency and the beautiful red bean filling inside 🙄❤️
These rice cakes make for a real sweet treat during special occasions. My Dad loved this cake so much 😗; I grew up eating this rice cake and always loved the unique aroma of the green sticky rice dough 😇.
I hope this recipe gave you some insight into this treat, and gives you a new way to enjoy this useful plant!
These fragrant green herbs produces a herbal and slightly minty taste, I love it so much…and I can’t stop eating it 😂😂…
watch how to make korean mugwort rice cake
recipe
KOREAN MUGWORT RICE CAKE Yield: 6 Rice Cakes Active Time: 1½ Hours Total Time: 3 Hours
INGREDIENTS ♥︎ Red Bean Filling
120 g Red Bean
1/8 tsp Salt
1000 ml Water
60 g Granulated Sugar
♥︎ Rice Cake Dough
20 g Wheat Starch
60 g Water
15 g Mugwort Powder
200 g Hot Boiling Water
130 g Glutinous Rice Flour
40 g Icing Sugar
1/2 tbs Unsalted Butter
1/2 tsp Vanilla Extract
40 g Water
INSTRUCTIONS Red Bean Filling
Rinse the beans and transfer it to a large pot. 120 g Red Bean
Pour in the salt and water (adding salt at the beginning of cooking create more tender results). 1/8 tsp Salt ; 1000 ml Water
Then bring it to a boil After boiling take it off from the heat, cover it and let it rest for 1 hour. There’s no need to rinse or change the water, coz the beans cooked in the soaking liquid were much more flavourful, had a prettier, darker colour, and retained their texture better.
After 1 hour, don’t forget to take the lid off, put it back to the stove and continue cooking on medium low heat until the beans are tender and creamy. The water will evaporate during cooking, adding more water as necessary to keep beans submerged.
After for about 1 ½ hours, pick 1 bean and mash it with your fingers; if it’s mashed easily, it’s done.
Transfer cooked beans to a non-stick pan, along with their cooking liquid.
On medium-low heat add in the sugar, stirring constantly until the sugar melts; let the moisture evaporate. 60 g Granulated Sugar
Once the mixture comes together and doesn’t stick to the pan, take it off from the heat (Don’t worry if it’s still a bit loose, this filling will continue to thicken as it cools).
Spread the filling onto a plate; cover it with a cling wrap to prevent from drying out, open a little gap so the steam can escape.
After cool completely, divide it into 6 equal portions (about 20 grams each), cover it until you are ready to use it
Rice Cake Dough
In a medium saucepan combine the Wheat Starch and water; Mix until no lumps visible. Cook over medium low heat until the mixture starts to thicken and looks translucent, set aside let it cool completely. 20 g Wheat Starch; 60 g Water
In a medium bowl combine the Mugwort Powder and hot boiling water, let it steep up for 15 minutes. 15 g Mugwort Powder; 200 g Hot Boiling Water After 15 minutes strain it, squeeze it gently to release excess water (safe the soaked Mugwort and you can discard the soaking water). * Don’t let the soaked Mugwort sit too long before mixing the dough, or it will lose that beautiful green colour.
In another large bowl combine the Glutinous Rice flour along with Icing Sugar, Unsalted Butter and Vanilla Extract, mix well. 130 g Glutinous Rice Flour; 40 g Icing Sugar; 1/2 tbs Unsalted Butter; 1/2 tsp Vanilla Extract
Pour in the soaked Mugwort; Mix by hand until just combined.
Then add in the Wheat Starch mixture, knead well (now you will see a pale green colour dry dough).
Finally, add in the water in 3 batches, and knead again until the dough is smooth and an even bright green colour. 40 g Water * The dough should be wet enough that when you pinch off a piece, it doesn’t crack, but dry enough that it can hold its shape (your goal is to be able to seal them tightly around the filling). If it’s too dry, add 1 teaspoon of water at a time until it’s softened If it’s too wet, add 1 tablespoon of glutinous rice flour at a time. (Remember always cover the dough to prevent it from drying out during making)
Divide the dough into 6 pieces (about 55 grams each).
Pre-boil the water in the steamer for 10 minutes on high heat I highly recommend to use Bamboo Steamer for best results. If you use metal or plastic steamer, make sure that you cover the lid with a piece of clothes so the water condensation during steaming won’t ruin the look of your rice cakes
Cover and steam over high heat for 10 minutes.
When it’s done, remove from the heat immediately; Don’t over steam them, as they will burst.
To prevent the sticky rice from clinging to each other, brush each one with a very light coating of Sesame Oil; This also will lock in the moisture and giving the rice cake a subtle nutty taste.
NOTES
They will turn chewy when cooled, and hard when chilled.
To Store; in the fridge for 3-4 days (in an airtight container).
Simply reheat for 30 seconds in the microwave or 10 minutes in the steamer (no longer or they might burst).
Neapolitan Ice Cream was my favourite since childhood… and I do love Ice Cream inspired cakes.
My big brothers and I never got tired of this ice cream until now 👨👨👧❤️ The eternal taste of our classic ice cream… Vanilla-Chocolate-Strawberry these 3 flavours arranged side by side in the same container, usually without any packaging in between.
Neapolitan Ice Cream~I am drooling by just looking at it 🙄
If you can’t decide which flavour, chocolate, vanilla, or strawberry is your favourite, then Neapolitan Ice cream is the perfect flavour for you! 😅 And if you like Neapolitan so much, I’m sure you will fall in love with this cupcake recipe 😘
This Neapolitan Cupcake is really moist and not too sweet. The acid in Buttermilk helps tenderise the gluten in the flour resulting in a lovely rise and soft texture whereas the Sour Cream produces a super moist cake.
Some recipes make vanilla and chocolate batter separately, for me it’s very troublesome 🤔 So…I make it EASY for you In this recipe, you just need to make 1 basic vanilla batter; and with a little addition then you will get another rich chocolate batter.
For the chocolate batter, I highly recommend to use Dutch-Processed Cocoa Powder; It provides an intense richness to cake And… feel free to use your favourite 61% Dark Chocolate bar.
Some people ask me whether they can use 70% Dark Chocolate… Well… I suggest DON’T because it will have slightly bitter taste, which I found not suitable for this cake.
As for the Strawberry Buttercream; make sure that you use Immersion Blender or Spices Grinding Machine to make the strawberry puree; I don’t recommend to use food processor because you will need to add some water to help the spinning process; It will end up with runny buttercream (which is NOT good).
Beautiful tender white cake, moist chocolate cake …with a silky Strawberry Buttercream bursting with fresh strawberry flavour 🤤 What else can you ask for? It’s so satisfying… 😃
I hope you can share this beautiful cupcakes with someone you love… Love You All and Happy Baking! 😘
CLASSIC NEAPOLITAN CUPCAKES Yield: 6 cupcakes (3,5 cm high; 5 cm bottom diameter; 7 cm top diameter) Active Time: 1 Hours Total Time: 2 ½ Hours
INGREDIENTS ♥︎ Cupcake Batter
115 g Cake Flour
1 tsp Baking Powder
1/4 tsp Salt
75 g Unsalted Butter (room temperature)
116 g Granulated Sugar
105 g Egg Whites (room temperature)
2/3 tsp Clear Vanilla Extract
80 g Buttermilk (room temperature)
40 g Sour Cream (room temperature)
6 g Cocoa Powder (Dutch-Processed)
15 g Hot Water
15 g Chopped Dark Chocolate (61%)
NOTE (Buttermilk Substitute) Option 1: Replace Buttermilk with a mixture either 1 teaspoon of vinegar or Lemon Juice and 80 grams of milk; Let it sit for 5 minutes Option 2: Replace Buttermilk with a mixture of 40 grams of Milk and 40 grams of Plain Greek Yogurt
♥︎ Strawberry Buttercream
70 g Egg Whites (room temperature)
125 g Granulated Sugar
170 g Unsalted Butter (room temperature)
150 g Fresh Strawberry Puree
2 drops of Dusty Pink/ Rose food colouring
♥︎ Others 829 Nozzle
INSTRUCTIONS Cupcake Batter
Preheat the oven to 160°C at least 30 minutes prior to baking.
Prepare the cupcake pan and liners (I am using 3,5 cm high with a 5 cm bottom diameter and a 7 cm top diameter).
In a medium bowl, sift dry ingredients through a sifter, set aside. 115 grams Cake Flour; 1 teaspoon Baking Powder; ¼ teaspoon Salt
For the cocoa mixture In a small bowl combine Cocoa Powder and hot water; Mix well until no lumps visible, set aside. 6 grams Cocoa Powder (Dutch-Processed); 15 grams Hot Water
Remember; cake batter calls for room temperature butter, it’s soft to the touch, but not melted. In a large bowl beat Butter on low speed (Kitchen Aid speed 1) until smooth for about 1 minutes. 75 grams Unsalted Butter (room temp.)
Gradually add in the sugar and beat on medium-high speed (speed 8) until light in colour and fluffy in texture 5 minutes. 116 grams Granulated Sugar
Lower to medium speed (speed 4), add egg whites one at a time. Scraping down the bowl, make sure there’s no butter left at the bottom and continue beat on medium-high speed (speed 8) for 2 minutes until smooth. 105 grams Egg Whites (room temperature)
Lower the speed (speed 1) add in intervals, blending after each addition (1/3 dry ingredients – ½ Buttermilk- 1/3 dry ingredients – ½ Buttermilk – 1/3 dry ingredients). 80 g Buttermilk (room temperature) Scraping the sides of the bowl to make sure the flour mixed evenly with the mixture and then mix again on medium-high speed (speed 8) for another 20-30 seconds.
Fold in Sour Cream and mix until just combined. 40 grams Sour Cream (room temp.)
Transfer 1/3 of the batter (about 170 grams) to a medium bowl. Add cocoa mixture and chopped dark chocolate; stir until just combined. 15 g Chopped Dark Chocolate (61%)
Divide Chocolate batter evenly among prepared cupcake pan liners; top with remaining Vanilla batter. Tap the pan a few times to remove air bubbles and bake in the preheated 160°C oven for 25 minutes or until toothpick inserted in the center of the cupcake comes out clean
When it’s done, transfer pans onto wire rack to cool for 10 minutes before turn out cupcakes onto rack to cool completely.
Strawberry Buttercream
Wipe the bowl and beater with some Vinegar or Lemon Juice to ensure that there’s not a speck of grease or fat on your utensils (fat can interfere with the beating of egg whites into a stable foam).
Cut strawberries into small pieces. 150 grams Fresh Strawberries Puree in an Immersion Blender or Spices Grinding Machine until smooth (I don’t recommend to use food processor because you will need to add some water to help the spinning process; It will end up with runny buttercream), set aside.
Then in a heatproof bowl combine egg whites and sugar. 70 grams Egg Whites; 125 grams Granulated Sugar Place the bowl over a pot of simmering water, whisk until sugar dissolved and then keep whisking until the mixture reach160°F on candy thermometer. Take it off from the heat, transfer the mixture to a stand mixer and beat on medium-high speed (speed 8) for 5 minutes until stiff glossy peaks form and the bottom of the bowl no longer feel warm to the touch. * You can use hand mixer, but it will take longer and your whipped buttercream may not be quite as fluffy.
Lower to medium speed (speed 4) add butter one piece at a time; Whisking well after each addition. 170 g Unsalted Butter (room temperature)
Reduce to low speed (speed 1), add in strawberry puree; And beat until smooth 3-5 minutes (scrapping down the bowl during the process). * Please note the motor under the mixing bowl creating heat when buttercream is mixed for several minutes; your buttercream may heat and even start to melt. In that case, I suggest decreasing the mixing time.
The buttercream should be lighter in colour and fluffy in texture (I like to add some dusty pink food colouring to enhance the colour – optional). 2 drops of Dusty Pink/ Rose food colouring If you find your buttercream too soft, store them in the fridge for 30 minutes before you use it.
Assembly Using 829 Nozzle, pipe Strawberry Buttercream on top of cupcakes; decorate with some fresh strawberries to make it prettier.
NOTES Best served on the day it’s made; However, decorated cupcakes can be stored in the fridge for 3-4 days (in an airtight container). Make sure that you take it out of the fridge 30 minutes before serving it.
Hi Everyone… do you love Sumikko Gurashi? I’m a big fan of Sumikko Gurashi Characters 🥰 and I want to share my love for this Sumikko Gurashi Bread Shop Manager who teaches Sumikkos on making bread; which is also known as Pan Tencho.
Even though they sell this character in small size, I found it really cute! 🤗
The original Pan Tencho on the “right hand side” 😘
Pan Tencho past was actually an unsold baguette that got stale, wearing a regular white chef’s hat and a red cape; with a little smile and brown eyes.
This bread Shop Manager (パン店長) is always chatty and cheerful; puts on a very serious face when making bread; It’s really serious about baking.
I envy it’s cute Shirokuma mini oven 🙄
And it’s secret to avoid it’s body getting dry and cracked; is takes a nice milk baths 🤣…. so funny!
Today, Pan Tencho want to show you the tastiness of the “Chocolate Bread Stick” from its Bakery. It’s actually a replication of itself 😜.
If you love Sumikko Gurashi, I’m sure you definitely want to try… I promise you, they are are going to be so delicious!
They will be a bit fat after baking 😬
They taste like tasty milk bread with the thick yummy chocolate filling inside 🥖🍫
Just like the perfect bread stick 😙
Don’t worry, you can clean the excess icing later 😉
Can you tell the difference? 😆
So…Kawaii!
“Can I sleep beside my twins? ( ˊᵕˋ )♡.°⑅
I hope that you will enjoy the recipe… My nephew and niece are fighting for this bread 😱
And I’m sure if you pack them as a gift for someone, they are gonna love them so much.
Love you All and happy baking…. ❤️
Take care Everyone!
SUMIKKOS BREAD SHOP MANAGER ~ BREAD STICK Yield: 9 pieces Active Time: 2 Hours Total Time: 3 ½ Hours
INGREDIENTS ✨CHOCOLATE FILLING
60 g All-Purpose Flour
15 g Cocoa Powder
25 g Water
50 g Granulated Sugar
25 g Dark Chocolate (Compound)
12 g Unsalted Butter
✨BREAD DOUGH
175 g All-Purpose Flour
1/2 tsp Baking Powder
1/4 tsp Baking Soda
35 g Unsalted Butter
60 g Granulated Sugar
35 g Eggs
1/2 tbsp Egg Whites
1/2 tbsp Corn Syrup
35 g Evaporated Milk
Food Colouring (Orange, Dark Brown, Yellow)
✨ROYAL ICING
110 g Icing Sugar
5 g Corn Syrup
1 tbsp +1/2 tsp Warm Water
INSTRUCTIONS Chocolate Filling
Sift the All-Purpose Flour and Cocoa Powder in a large bowl (this step is important, you don’t want any lumps in your filling); Set aside. 60 g All-Purpose Flour; 15 g Cocoa Powder
In a non-stick pan, mix the rest of the ingredients. 25 g Water; 50 g Granulated Sugar; 25 g Dark Chocolate (Compound); 12 g Unsalted Butter Cook over medium high heat until all the chocolate and butter melted. When the mixture starts to boil, lower the heat to the lowest setting; pour in the flour mixture, mix well until it create a smooth shiny chocolate dough (be careful not to burned it). Take it off from the heat and let it cool down a bit for about 10 minutes
After 10 minutes, knead the filling for a few second.
Divide it into 9 equal pieces (about 20 grams each), shape each pieces into a sausage (about 7 cm long) * Don’t wait until the mixture cools completely, it will be crumbly and difficult to form.
Cover the filling with a cling wrap and freeze until ready to use it.
Bread Dough
In a medium bowl sift in the All- Purpose Flour along with Baking Powder and Baking Soda; Set aside. 175 g All-Purpose Flour; 1/2 tsp Baking Powder; 1/4 tsp Baking Soda
In another bowl, mix the Unsalted Butter and Granulated Sugar until pale and fluffy. 35 g Unsalted Butter; 60 g Granulated Sugar
Pour in the Eggs, Egg Whites and Corn Syrup to the butter sugar mixture; Mix well. 35 g Eggs; 1/2 tbsp Egg Whites; 1/2 tbsp Corn Syrup
Add in the flour mixture alternating with the evaporated milk in 3 batches. 35 g Evaporated Milk Mix until just combined (do not over mixed it will make the bread stick tough).
This dough should be sticky at first, place the dough onto a cling wrap, flatten it; let the dough chill in the freezer for about 30 minutes so it will be less sticky and easier to manage.
Royal Icing Simply combine all the ingredients; mix well.
SHAPE AND BAKE
Divide the dough into each portions – 9 big portions for the body (about 30 grams each) – 9 small portions for the Hat (about 5 grams each) – And divide and colour the rest dough for each details (Orange dough for the cape, Yellow dough for the bread slashes, some plain dough for its legs and hands and a tiny Brown dough for its little eyes and smile)
To Shape (Kindly follow video instructions) Take 1 portion of the body dough, roll it into an oval shape; Place it in between a greaseproof paper, using rolling pin, gently flatten the dough into a 9 cm long and 7 cm wide oval shape. Place 1 portion of the filling to the centre of the dough; Gently wrap the dough around the filling (make sure that you seal the joint properly). And then put it on the table, using your palm roll the filled dough to smoothen the surface.
Place the filled dough on a baking sheet lined with parchment paper; you also can use a scraper to help straighten the sides of the dough.
Let them chill in the freezer for about 30 minutes so it sets hard a bit; And then you can start adding the details (cape, bread slashes, legs, hands, eyes and smile)
To Bake After finish with all the details cover the pan with deep roasting pan (or create your own with aluminium foil) to prevent browning on top; bake in the preheated 180°C oven ~ 20 Minutes (rotating the pan halfway through the baking time).
When it’s done, place the pan onto a cooling rack and let them cools completely in the pan.
Then, using small spatula apply some royal icing around the hat. Place onto a wire rack and let the icing sets hard completely.
NOTES Store the completely cooled bread stick in an airtight container at room temperature for a day; In the refrigerator for up to 5 days; In the freezer for up to 2 weeks.
"One slice is never enough..."
I would say that POTICA is every kids childhood dream chocolate bread. The bread is really rich, the nutty chocolate filling is thick and flavourful!
It's like a giant sticky bun, but with a higher percentage of the yummy filling and just enough flaky crust.
Potica (pronounced poh-TEET-sah) originates from Slovenia. It’s the most delicious Nut Roll, that’s prepared with light Brioche dough and filled with a rich, tasty filling.
A beautifully baked chocolate potica, a traditional Slovenian nut roll, served with a vintage teapot.
They are traditionally eaten on all holidays like Easter and Christmas and other celebrations like birthdays and weddings.
A freshly baked Chocolate Potica dusted with powdered sugar, showcasing its delicious filling and soft texture.
There are many variety of fillings; such as Almond, Coffee, Poppyseed, Strawberry Cream Cheese but Chocolate is one of my favourite. I am a fan of Chocolate Cinnamon Rolls, but I can say POTICA is much much better.
Potičnik
Potičnik– the traditional round clay baking pan with a sleeve in the middle which is Slovene used for baking POTICA. Nowadays, we can use a bundt cake pan which has similar shape to Potičnik or you can use loaf pan if you want.
Rolling the rich chocolate filling into the traditional Slovenian Potica dough.
This iconic old world cake is made by stretching the dough so thin that you almost see through it; It may become so stretched that it takes up the entire table. The thinner the dough actually the more impressive the design.
And then with the filling inside, it’s rolled into a long log, placed in a tube pan and bake at low heat for a long time to create a bread like pastry
For the filling, I suggest to use 70% Dark Chocolate and above; lower than that, I found it slightly too sweet. And for the nuts, you can use either Walnut, Pecan or Cashew; all delicious.
Slicing into a rich and flavorful Potica, a traditional Slovene nut roll, perfect for festive occasions.
POTICA is usually cut into thin slices. On easter morning, families bring POTICA, ham and eggs to be blessed at church, they are then serve to the family at Easter breakfast.
At weddings you may find dozens of potica towering in the center of the tables, sometimes as many as one per person, so that all guests will get their share
Other occasions it may be spread with butter or honey, sprinkle with cinnamon; And when serve as dessert, it’s topped with ice cream, Vanilla custard, Whipped Cream or fresh fruit.
POTICA is my childhood dream chocolate bread 🥰
The high percentage of eggs and butter content in Brioche gives it a really rich yet tender crumb; And the nutty chocolate filling inside is flavourful and not too sweet, it’s just delightful.
A slice of Potica showcasing its rich chocolate and nut filling, perfect for any celebration.
It’s like having a giant sticky bun, but with a higher percentage of the yummy filling and just enough flaky crust. The combination of tender crumb and fragrant chocolate nutty filling was so irresistible. One slice is never enough… 🤪
Making this nut roll is an elaborate process but the taste is worth it. For the chocolate lover, I highly recommend to try this; and I’m sure your family and kids will love it so much. LOVE YOU ALL 🥰
WATCH HOW TO MAKE “POTICA” TRADITIONAL SLOVENIAN NUT ROLL
RECIPE
CHOCOLATE POTICA Yield: One Diameter 22 cm Bundt Pan Active time: 1 ½ Hours Total time: 5 Hours
INGREDIENTS ✨DOUGH
30 g Milk (room temp.)
1/2 tbsp Instant/ Active Dry Yeast
1 tbsp Granulated Sugar
120 g Evaporated Milk
30 g Egg Yolks
30 g Plain Greek Yogurt/ Sour Cream
270 g All-Purpose Flour
1/2 tsp Salt
45 g Unsalted Butter (soft)
20 g Granulated Sugar
30 g All-Purpose Flour (for kneading)
✨CHOCOLATE FILLING
60 g Milk
85 g Maple Syrup/ Honey
200 g Granulated Sugar
25 g Cocoa Powder (sifted)
45 g Egg Whites
1/2 tbsp Vanilla Extract
30 g Unsalted Butter
60 g Dark Chocolate 70% (chopped)
60 Walnut/ Cashew/ Pecan (ground)
✨GLAZE ~ Egg Whites
INSTRUCTIONS Dough
Grease the pan with generous amount of butter.
Combine the milk along with yeast and 1 tbs of sugar, set aside for about 10 minutes until foamy. 30 g Milk (room temp.); 1/2 tbsp Instant/ Active Dry Yeast; 1 tbsp Granulated Sugar
In another medium bowl combine all the wet ingredients Evaporated Milk, eggs yolks, Greek Yogurt; Mix well. 120 g Evaporated Milk; 30 g Egg Yolks; 30 g Plain Greek Yogurt/ Sour Cream
For the dry ingredients, simply combine the All-Purpose Flour and salt. 270 g All-Purpose Flour; 1/2 tsp Salt
In a large bowl, cream the butter and sugar until pale and fluffy. 45 g Unsalted Butter (soft); 20 g Granulated Sugar
Add in the dry ingredients alternating with the wet ingredients in 3 batches.
Pour in the yeast mixture; Using wooden spoon slowly fold the dough with the yeast mixture for about 3 minutes until it form a wet sticky dough.
Place the dough onto a floured surface (sprinkle All-Purpose Flour for kneading) and gently fold the edge of the dough in a circular motion until all the flour is used up. 30 g All-Purpose Flour (for kneading)
And then, knead the dough again for another 5 minutes until the dough become less sticky and really smooth.
Sprinkle some flour inside the clean bowl, place the dough. Cover and let the dough rise for about 1-2 hours or until doubled in size.
Chocolate Filling
In a food processor, pulse the chocolate and then nuts (separately) for a few seconds at a time until they are fine; set aside. 60 g Dark Chocolate 70% (chopped); 60 Walnut/ Cashew/ Pecan (ground)
In a non-stick pan combine the milk, Maple Syrup, sugar, Cocoa Powder, egg whites and Vanilla Extract (it’s important to sift the Cocoa Powder, you don’t want any lumps in your filling); Mix until smooth. 60 g Milk; 85 g Maple Syrup/ Honey; 200 g Granulated Sugar; 25 g Cocoa Powder (sifted); 45 g Egg Whites; 1/2 tbsp Vanilla Extract Add in the dark chocolate and butter, cook over medium high heat while keep stirring until all the chocolate and butter dissolved.
When in starts to boil, lower the heat to medium low and continue cook until the mixture thicken; Take it off from the heat, pour over the ground nuts; mix well. Let the mixture cool to room temperature before you use it.
Roll and Bake
After 1½ hours you can see that the dough become doubled in size. Punch the dough to release any gas bubbles; place it on a floured countertop Using rolling pin, roll the dough into a rectangular shape (34×45 cm); about half cm or less in thickness (the thinner your dough actually the more impressive the design).
To roll the dough Spread the filling over the dough (spare for about 5 cm at the end of the dough). Starting at the shorter edge nearest you, tightly roll up into a tight log; The length of the log should be 2.5 times of the diameter of the pan; cut the excess dough in 45° angle.
Carefully transfer the log to the prepared pan with a short section on the inside (as much as possible try to connect the two ends of the log else the POTICA won’t be as pretty and the filling will spread out while baking).
For the final proof Cover the pan with a towel or Cling Film and let it rise at room temperature for about 1 hour or until doubled in size.
Once the dough has risen, brush the top with egg whites and then bake in the preheated 160°C oven for 1 hour
When it’s done Let cool slightly in the pan for about 5 minutes; invert onto a wire rack, remove the pan
Leave the POTICA to cool completely, then sprinkle with some icing sugar.
NOTES
This wonderful Nut Roll is best one day after baking.
Store it in an airtight container 4 – 5 days at room temperature.
You can also freeze it in a freezer bag for up to two months.
