I have been craving Mugwort Cookies lately. I tried it for the first time when I was in Korea; It was SO GOOD !!
And I will make the cookies BIG and FAT 🤣 It will be chewy in the middle, so yummy …🤤 can’t wait to eat
Mugwort Powder is much cheaper in Korea, the colour also more bright and fragrant. So if you are in Korea for holiday or visit some friends and keen to buy Mugwort Powder, I highly recommend it.
Beautiful Jade Colour Dough 😘
Some of you might wondering “why use 2 kinds of sugar and 2 kinds of leavening agent?”
Brown sugar helps the cookies become thicker when combined with the white sugar; And the addition of the Baking Powder along with the Baking Soda also helps in this process so the cookies rise taller.
BIG… FAT… CHEWY COOKIE…. And an earthy fragrance of the Mugwort … I’m sure that you will fall in love with it!
I hope you try to make it … and once you try it, .. you will probably will addicted to it ! 😊
WATCH HOW TO MAKE “CHEWY KOREAN MUGWORT COOKIES”
RECIPE
CHEWY KOREAN MUGWORT COOKIES Yield: 6 Cookies
🌿 Ingredients 75 g Unsalted Butter (room temp.) 50 g Brown Sugar 35 g Caster Sugar 1/8 tsp Salt 35 g Eggs 90 g All-Purpose Flour 45 g Cake Flour 15 g Mugwort Powder 3 g Corn Starch 1/4 + 1/8 tsp Baking Powder 1/8 + 1/16 tsp Baking Soda 50 g Cashew Nuts (toasted) 20 g White Chocolate Button/ Chips
🌿 Instructions
Roast Cashew Nuts in 200°C/ 180°C fan/ gas 6 for 10 minutes. Let it rest until cool down a bit. Crush the nuts into small pieces, set aside.
In a medium bowl, combine Unsalted Butter, Brown Sugar, White Sugar and Salt.
Using a silicone spatula, cream the butter and sugar together (rubbing the sides of the bowl). This process will lends structure to the cookie so they won’t crumble apart.
As soon as you see the smooth creamy consistency, you can add in the Eggs. Mix it really well until completely mixed.
Then sift in all the dry ingredients (All-Purpose Flour, Cake Flour, Mugwort Powder, Corn Starch, Baking Powder and Baking Soda). Mix it really well.
Once the flour blended into the dough, pour in the toasted Cashew Nuts and White Chocolate Button/ Chips, mix until just combined.
Divide the dough into 6 equal portions, round it into a ball.
Place them on baking sheet lined with parchment paper (make sure that you give some space in between the cookies (it will spread a little bit) so it won’t stick one another.
Bake them in the preheated 190°C/ 170°C fan/ gas 5 for 15-18 Minutes.
Once it’s done, let it rest in the pan for about 5 minutes, then transfer it to a cooling rack to cool completely.
🌿 Notes Keep Mugwort Cookies (in an airtight container) at room temperature for 2- 3 days or 1 months in the refrigerator. Mugwort Cookies retain their quality when stored in the freezer for 3 months.
I adore Royal Doulton crockery for a long time, but I never bought it because it was too expensive 😳 and if it breaks I thought that I will feel very sad 🥺. If you not familiar with it; Royal Doulton is a renowned British manufacturer of ceramic and porcelain products, including figurines, which are highly collectible.
” Thank you so much B … 😚“
But this year, I had a very special Christmas. I got a beautiful Christmas gift from “B”. It is a beautiful Aynsley Crockery “The Brambly Hedge Collection”.
Spring theme
Speechless … The pattern is so pretty !! 😱 The most beautiful crockery I have ever seen.
And what’s even make this more interesting; Each piece comes with its own themes with a beautiful short story on its back“Summer theme” Dessert Plate“The Wedding theme” Pasta Plate😋“The Picnic theme” Pasta PlateAlice in Wonderland Tea Pot !! 🤗
I hope you can enjoy the beauty of these Brambly Hedge Collections ! 😍
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).
Sophisticated bread these are not, but there is beauty in simplicity Soft and delicious, with just a touch of sweetness
Hi Everyone, today we are making these “NO Butter Sweet Bread” which is my Grandmother’s old school recipe. These breads are processed traditionally and has been passed down from generation to generation.
The main reason I like this old-fashioned bread is because the texture is very soft, they are healthier (there’s NO chemical such as bread improver or preservatives, etc.) The filling is also dense and sticky and tastes deliciously sweet.
Instead of using butter as a fat, we are going to use oil in this recipe. You will be surprise that the bread is really soft and fluffy, even if you store them in the fridge for a few days.
In this recipe, I will also share with you how to make 2 flavours of Old School Filling (Chocolate and Milk Butter Filling) along with 6 methods of shaping bread (kindly follow video instructions).
Considering that no preservatives are used, these bread can only last around 2 days at room temperature (in a dry; NOT in a humid conditions) and up to a week if stored in the refrigerator.
Nothing beats the unique taste and beautiful texture of the old school bread.
This recipe has been handed down from my Grandma, and now I am passing it along to you! I hope you like it can enjoy it as much as I do!
WATCH HOW TO MAKE OLD-FASHIONED SWEET BREAD
RECIPE
GRANDMA’S SUPER SOFT OLD-FASHIONED SWEET BREAD Yield: 9 Bread Active Time: 2 Hours Total Time: 4 Hours
Ingredients ☘️ Chocolate Filling 40 g Caster Sugar 1 tbs Milk Powder 15 g Cocoa Powder 50 g Eggs 1 tsp Vanilla Extract 15 g Unsalted Butter (room temp.)
☘️ Milk Butter Filling 125 g Full Cream Milk 35 g Caster Sugar 25 g All-Purpose Flour 1/8 tsp Salt (A pinch) 1 tsp Vanilla Extract 10 g Unsalted Butter (room temp.)
☘️ Bread Dough 200 g Bread Flour 50 g All-Purpose Flour 60 g Caster Sugar 10 g Milk Powder 6 g Instant Yeast 5 g Salt 45 g Vegetable Oil (Canola/ Palm/ Extra Light Olive Oil) 30 g Egg Yolks 100 g Water (room temp.)
Instructions Chocolate Filling
In a non-stick pan simply combine all the ingredients; Mix it really well until no lumps visible. 40 g Caster Sugar; 1 tbs Milk Powder; 15 g Cocoa Powder; 50 g Eggs; 1 tsp Vanilla Extract; 15 g Unsalted Butter (room temp.)
Cook over medium low heat until the mixture thickens, forms a paste and no longer sticks to the pan.
Once it’s done, take it off from the heat. Cover with a cling wrap so it doesn’t dry out (open a little gap so the steam can escape) and let it cool completely.
Milk Butter Filling
In a non-stick pan combine all the ingredients (except the butter); Mix it really well. 125 g Full Cream Milk; 35 g Caster Sugar; 25 g All-Purpose Flour; 1/8 tsp Salt (A pinch); 1 tsp Vanilla Extract
Strain the mixture to remove any lumps.
Add in the butter, cook over medium heat and keep stirring. 10 g Unsalted Butter (room temp.)
When the mixture starts to thickens, lower the heat (be careful not to burned it); The dough will looks like a glue.
Once you see the boiling bubbles appears on the surface, take it off from the heat. Pour the mixture into a heat proof plate, spread it evenly so it cool faster.
Cover with a cling wrap (open a little gap so the steam can escape); Let it cool completely.
Bread Dough
In a large bowl combine the two kinds of Flour along with Caster Sugar, Milk Powder and Instant Yeast; Mix well. 200 g Bread Flour; 50 g All-Purpose Flour; 60 g Caster Sugar; 10 g Milk Powder; 6 g Instant Yeast
Add in the rest ingredients. 5 g Salt; 45 g Vegetable Oil; 30 g Egg Yolks; 100 g Water (room temp.) * Please note never add salt directly on top of yeast because the salt will indeed kill the yeast
Knead the dough (with dough hook) on medium speed (kitchen aid speed 4) for 12-15 minutes * If you knead it by hand, it will take longer, for about 20-25 minutes; Knead until the dough no longer sticks to your hands (don’t be tempted to add more flour, it will make the bread tough).
Once it’s done, divide the dough into 9 equal portions (about 55 grams each). Roll each dough into a smooth ball; Cover with a greased plastic wrap so it doesn’t dry out and then let them rest for 30 minutes to relax the gluten.
After 30 minute, we can start shaping our bread (kindly follow video instructions). Please note: Don’t forget always cover the dough with a greased plastic wrap along the process to prevent it from drying out.
Once it’s done, place them on the pan lined with parchment paper (make sure that you give some space in between the bread so they won’t stick one another after fermentation or baking).
Cover and allow to rise for about 1 hour (please pay attention, it depends on room temperature, it may take longer or may not take that long).
After fermentation, the proofed bread will look puffier and rise about 50% of their original size. If you gently press it gently with your finger, the dough will make indentation and be able to slowly bounce back into shape.
Bake them in the preheated 180°C Oven for 13-15 minutes. Once it’s done, lightly brush the top of the bread with melted butter (this will give the bread a softer shiny beautiful crust and richer flavour)
Let them cool completely on a cooling rack.
Notes
To store – In a cool room temperature (in a dry-NOT in a humid conditions): in an airtight container for 2 days -Fridge (airtight container) for 4 days – Freezer (airtight container) for 3 weeks.
Reheat – From Fridge: preheated 160° C oven ~ 10 minutes (the bread actually will stay soft in the fridge) – From Freezer: preheated 160°C oven 15-20 minutes
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.
Have you ever went to a traditional bakery shop and enjoyed the aroma and freshness of the baking; And you could not resist treating yourself with the breads that are warm, soft and yummy?
This loaves of bread at vintage bakery shop in my hometown provide a slice of childhood memories that is hard to replace. One of the most legendary bread and my family love it so much.
Everything is done in the old and traditional way and I really loved the smell of the breads when they were freshly out from the oven.
In this recipe, I try to replicate it as closely as possible to describe the taste of the bread so you can enjoy it 😉 The recipe is simple and easy. I like to use my stand mixer but you can also knead the dough by hand.
Not a very tall bread but with soft, springy and a slightly dense texture. The dough is enriched with butter and eggs so the baked bread has a good structure to stand up to its filling.
Yummy Edam Cheese 🤤
As for the filling, I found Edam cheese is perfect for this kind of bread. Edam cheese has a very mild flavour, slightly salty or nutty; it’s commonly eaten on crackers and bread. But if you can’t find it, you can replace it with Processed Cheese Slices; it taste good too.
Let’s take a look inside ! I just need to tear the bread slice into bite size, and munched. One slice was never enough for me 😋
🙄 So hungry….
These cheese and bacon rolls are soft, fluffy, and filled with a gooey cheese and bacon filling; It’s quite easy to pull out the bread strands.
After cooling on the rack, store in the fridge in an airtight plastic bag. The loaf will still soft for the next few days.
You can reheat the bread in the 180°C oven for 10 minutes, it taste even better…. crispy on the outside, soft in the inside.
The soft, fluffy texture of the traditional bread is something that mass-production baking techniques can never achieve
I hope you can enjoy the beauty of this bread from the nostalgic old bakery 🤗
WATCH HOW TO MAKE TRADITIONAL BAKERY BACON AND CHEESE BREAD
RECIPE
BACON AND CHEESE BREAD Yield: One (450g Loaf Pan) Active time: 1 hour Total time: 4½ hours
Ingredients ☘️Bread Dough
120 g Bread Flour
120 g All-Purpose Flour
1 tsp Instant Yeast
25 g Caster Sugar
1/2 tsp Salt
15 g Milk Powder
65 g Milk
45 g Eggs
35 g Water
35 g Salted Butter
☘️Filling
150 g grated Edam cheese (OR you can use processed cheese slices)
3 slices Back Bacon
☘️Eggwash (1 tbs Eggs + 3 tbs Milk) ☘️Grated Cheddar Cheese on top for topping
Instructions
In a mixing bowl with dough hook, combine all the dry ingredients (Place the salt FAR AWAY from the yeast, you do not want to add salt on top of yeast because salt will indeed KILL the yeast). Mix for about 1 minute. 120 g Bread Flour; 120 g All-Purpose Flour; 1 tsp Instant Yeast; 25 g Caster Sugar; 1/2 tsp Salt; 15 g Milk Powder
Pour in the Milk, Eggs and Water; Mix on medium speed for about 5 minutes until the dough comes together. 65 g Milk; 45 g Eggs; 35 g Water
Add in the Salted Butter and continue knead the dough on medium speed for 12-15 minutes (You can also knead the dough by hand on a work surface for 15 to 20 minutes). 35 g Salted Butter
After 12-15 minutes, you can feel that the dough is very soft and has a shiny surface; And you can stretch it into a large thin membrane (it’s called a Windowpane Test). Shape the dough into a ball, cover and let it rest for 10 minutes.
Divide the dough into 3 equal pieces, round it into a ball; Cover and relax the dough for 10 minutes.
Prepare the pan and filling Grease 450g loaf pan with a little bit of oil. Pat bacon on a kitchen paper to absorb moisture and grated the cheese.
Take one dough, roll the dough into a rectangular shape (remove the gas inside); then fold both sides in so it become a rectangular shape ( do the same way with the rest dough). * Kindly watch the video for the full instructions
To shape Start with the first dough with the smooth side facing down, roll the dough into rectangular shape (25 cm long); Using your finger press to thinly the bottom and the sides; Spread a slices of Back Bacon and 50 grams of grated Edam Cheese in the middle and then roll the dough like a jelly roll tucking the sides well; place it into the prepared pan. Do the same way with the rest dough and then cover and let it ferment until it doubles in size. * At 32°C it usually takes for about 90 minutes.
After ferment for about 30 minutes brush the top lightly with egg wash mixture to give the final product a golden brown colour that is slightly shiny. 1 tbs Egg; 3 tbs Milk Cover again and continue with the fermentation process.
When the dough has doubled in size, bake in the preheated 180°C for 25 minutes. After 25 minutes, sprinkle some grated Cheddar Cheese on top and continue bake in the 180°C for 10 minutes.
Once it’s done, remove it from the pan immediately and let it cool completely on a cooling rack. * When baked, the internal temperature of the bread should be about 195°F – 210°F; the bread will have a hollow sound on the bottom when tapped.
NOTES
After cooling on the rack, store the bread in the fridge (in an airtight plastic bag). In the fridge, it will last for 1 week.
These loaves do freeze beautifully. Cool the baked loaves then place them in a freezer-safe storage bag, it can be frozen for up to a month.
To reheat – From the fridge: cut the bread into slices and then bake in the preheated 180°C oven for 10 minutes. – From the freezer: take out the bread to room temperature for at least 30 minutes (or defrost in the fridge overnight); cut the bread into slices and then bake in the preheated 180°C oven for 10 minutes.
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.
