Seaweed Biscuit

Seaweed Biscuit

Ingredients

• spring roll skin sheets
• flavored seaweed sheets
• eggs, beaten

* amount can vary depending on how much you want to make, 1 sheet will make around 12 pieces.



Instructions

1. Prepare cooking pan and oil for deep frying.
2. Spread a thin layer of beaten egg on top of a spring roll skin.
3. Attach a seaweed sheet to the skin and press lightly.
4. Repeat these steps until all spring roll skin sheets and seaweed sheets are used up.
5. Cut the sheets into smaller pieces, around 2 inches in width and height.
6. Deep fry them until light brown or crispy.
7. Store in air tight container when cold.

Notes

• If not using flavored seaweed sheets, add salt and pepper to egg for taste.
• On the first try, test the oil with 1 or 2 pieces to get the timing on frying the biscuit, they turn brown pretty quick.

References

• None

This is a really nice snack for Chinese New Year. It's crispy and light, tastes really good with the seaweed and it's fragrant too. It's easy to make thus a very good gift for friends and family. Try it out and you will definitely love it!

^StarrY^

Chocolate Cake

Chocolate Cake

Ingredients
For Cake

• 125g butter
• 2 tbsp. cocoa powder
• ½ cup milk
• 2 eggs
• 150g caster sugar
• 130g self raising flour

For Icing

• 1 cup icing sugar
• 2 tbsp. cocoa powder
• 20g butter
• 2 tbsp. boiling water

Instructions
For Cake

1. Combine butter, cocoa powder and milk in a saucepan, stir mixture under low heat until butter is melted.
2. Grease cake pan and preheat oven to 180°C.
3. Beat eggs until creamy, gradually add in sugar and mix well.
4. Fold in self raising flour and cocoa mixture.
5. Pour mixture into cake pan and bake for 35 minutes.
6. Cool cake for 5 minutes and place cake on a wire rack for icing.

For Icing

1. Combine butter and cocoa powder.
2. Stir well with boiling water until smooth.
3. Pour mixture over the cake when ready.

Notes

• Feel free to add more cocoa powder for a richer taste and firmer texture.

Reference

• Fluffy Chocolate Cake

Cake turns out very nice, I added extra cocoa and it turns out to be really nice with the rich chocolate taste and it's a lot less sweeter too. The texture of the cake is just nice, it is not too dry but hold wells and will not crumble easily.

^StarrY^

Sugar Cookies / Butter Cookies

Sugar Cookies / Butter Cookies

Ingredients

• 170g butter
• 1 cup castor sugar
• 1 egg, beaten
• 2 ½ cups flour
• 1 pinch salt
• 2 tsp. vanilla extract

Instructions

1. Preheat oven to 190°C.
2. Prepare a few cookie sheets.
3. Beat butter and sugar until light and fluffy.
4. Add in salt and vanilla extract and mix evenly.
5. Use a spatula to mix in the beaten egg.
6. Put all flour in and make a firm dough.
7. Chill dough in refrigerator for at least 30 minutes.
8. Roll out dough to ¼ inch thickness and cut with cookie cutters.
9. Bake cookies on cookie sheets for 12 to 15 minutes, or until cookies turn light brown.
10. Remove cookies from oven and place on cooling rack.

Notes

• Replace vanilla extract with other flavors to make different type of cookies.
• Add smarties or other decorations if desired before baking, or decorate cookies after baking with icing.

References

• Passionate about Baking - Smartie Cookies

Cookies turn out to be really fragrance due to butter, pretty neat recipe to make xmas cookies.

^StarrY^

Chocolate Mousse Cheesecake

Chocolate Mousse Cheesecake

Ingredients
For Crust

• 200g cracker crumbs
• 100g butter, melted

For Filling

• 750g cream cheese, soften
• 400ml condensed milk
• 4 eggs
• 2 tsp. vanilla extract
• 340g chocolate chips, melted

Instructions
For Crust

1. Mix cracker crumbs and melted butter together.
2. Place mixture firmly at the bottom of a 9-inch springform pan.

For Filling

• Preheat oven at 150°C.
• Place all ingredients in a blender or food processor, mix until smooth.
• Pour filling onto the prepared crust.
• Bake cake at 150°C for an hour.
• Let cake cool at room temperature.
• Refrigerate cheesecake overnight before removing from cake pan.
• Add decorations as you like.

Notes

• For bittersweet taste, try using unsweetened chocolate instead.

Reference

• Diana's Desserts - Chocolate Mousse Cheesecake

I used normal milk instead of condensed milk, it turns out just fine. The cake tastes really nice, not too rich, really yummy!

^StarrY^

Chocolate Cupcakes

Chocolate Cupcakes

Ingredients

• 1¼ cups milk
• 1tsp. white vinegar
• 1¾ cups all purpose flour
• 1½ cups sugar
• ⅔ cup unsweetened cocoa
• 1tsp. baking powder
• ½tsp. baking soda
• ¼tsp. salt
• 170g butter, soften and cut up
• 2 eggs
• 1tsp. vanilla extract

Instructions

1. Preheat oven to 180°C.
2. Combine milk and vinegar and leave aside for 5 minutes.
3. Sift flour, sugar, cocoa, baking powder, baking soda and salt into a large mixing bowl.
4. Beat in butter at low speed until mixture is crumbly.
5. Add in milk mixture, eggs and vanilla extract, beat at medium speed for 3 minutes.
6. Spoon batter into cups and bake for 20 minutes or until top springs back when lightly touched.
7. Remove cupcakes from oven and cool completely.

Notes

• There's white frosting in the recipe but I did not make them, refer to the link below for frosting ingredients and instructions if you want to add them.
• There's a conversion calculator on this recipe site if you want the measurements in grams, link here.
• Cupcakes will crack if over baked, be careful on the timing.

Reference

• Diana's Desserts - Chocolate Cupcakes with Fluffy White Frosting

I've cut down sugar when baking, only added 1 cup instead of the original 1½ cups, cupcake came out nicely and it has slightly bitter cocoa taste which I love! Suitable for people who enjoys cupcake but do not like them sweet.

^StarrY^

Cotton Soft Japanese Cheesecake

Cotton Soft Japanese Cheesecake

Ingredients

• 140g castor sugar
• 6 egg whites
• 6 eggs yolks
• 1/4tsp. cream of tartar
• 50g butter
• 250g cream cheese
• 100ml fresh milk
• 1tbsp. lemon juice
• 60g cake flour / superfine flour
• 20g corn flour
• 1/4tsp. salt

Instructions

1. Lightly grease and line the bottom and sides of a cake pan and preheat oven to 160°C.
2. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the cake flour, corn flour, egg yolks, lemon juice and mix well.
3. Whisk egg whites with cream of tartar until foamy. Add in sugar and salt, whisk until soft peaks form.
4. Add the cheese mixture to the egg white mixture and mix well with a spatula. Pour mixture into cake pan.
5. Bake cheesecake in a water bath for 1 hour 10 minutes or until set and golden brown at 160°C.

Notes

• Water bath - Place cake pan in a rectangle tray filled with water for moisture.
• If using salted butter, omit salt from ingredient list.

Reference

• Diana's Desserts - Cotton Soft Japanese Cheesecake

It's really soft! Try this out if you love light cheesecake, it's good. =)


^StarrY^

Something Useful...

Boo!

It's realllly long, right? =p

Well, I really love Tumblr, the interface and stuff... but I think I might revive this blog into something else... something useful perhaps.

I have been baking quite a bit recently, and I love it, more than cooking. So I am actually thinking to share recipes I used in this blog, good idea?

Well, I got to find a new layout that is more suitable, this one has been sitting since last Christmas, ahaha... and then I'll start posting some nice recipes that I know, hope to find more in the future.

Maybe someone will be interested to share their recipes with me too?

There will be some activity soon, till then.

^StarrY^