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Matcha and Mocha Butter Cookies – Chinese New Year

Matcha and Mocha Butter Cookies – Chinese New Year

 Butter cookies are all-time favorite classic and today I am going to show you guys how to make Matcha Butter Cookies and Mocha Butter Cookies. They are super easy to make and delightful to munch on in the afternoon. Super elegant too if you want to present these cookies as a gift for someone.

Matcha and Mocha Butter Cookies – Chinese New Year

If you pursue perfection, you could actually download a macaron template to follow so you could pipe evenly. Just make sure that to leave 2 fingers spacing as it will spread during baking.

Matcha and Mocha Butter Cookies – Chinese New Year

If you notice, each flavor has its own unique shape. I have used different types of piping star tip to show you guys how versatile the recipe can be. Just use your creativity and bake these cookies in all shape and sizes! If you don’t have any piping tip and do not want to buy one, you could even just pipe out just as it is and bake it flat!

Matcha and Mocha Butter Cookies – Chinese New Year

 

Matcha & Mocha Butter Cookies

Ingredients

Dough:

  • 300 grams of Salted Butter softened
  • 90 grams of Icing Sugar
  • 2 Egg Yolks
  • 230 grams of Plain Flour
  • 90 grams of Cornstarch

Matcha Butter Cookies (1/3 of dough):

  • 2 tsp Matcha Powder

Mocha Butter Cookies (1/3 of the dough):

  • 1.5 tsp of Coffee Emulco
  • 1.5 tsp of Cocoa Powder

Instructions

  • Preheat oven to 170C.
  • Cream softened salted butter and icing sugar until light and fluffy.
  • Combine egg yolks into the mixture.
  • Then, stir in plain flour and cornstarch.
  • Divide the dough into 3 and flavor them accordingly.
  • Transfer each dough into the respective piping bag with a star tip. Then, pipe out evenly onto a baking tray lined with parchment paper.
  • Bake it in the oven for 15 to 20 minutes until golden brown.
  • Let it cool completely before storing it into an airtight container.
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Keto Almond Butter Cookies – Chinese New Year with Gavia Natural Sweetener

Keto Almond Butter Cookies – Chinese New Year with Gavia Natural Sweetener

I realized Keto diet is getting really popular these days. Both my brothers were on this diet to lose weight and indeed they are super fit and slim these days. It wasn’t easy to recreate Keto cookies (as requested by my brother), as sugar and flour are the main ingredients to give cookie that crunchy texture we all love. But, I managed to do so after trying so many revisions.

Keto Almond Butter Cookies – Chinese New Year with Gavia Natural Sweetener

In today’s article, I am going to share with you guys my Keto Almond Butter Cookie recipe. They are super easy to make just like a basic butter cookie recipe but a total delightful to eat. Buttery, nutty and also crunchy, this is one cookie that everyone (Keto, non-keto) would love. Who cares if it is sugar-free, gluten-free? It is guilt-free for sure!

Keto Almond Butter Cookies – Chinese New Year with Gavia Natural Sweetener

 For my sweetener, I have used my trusty natural sweetener from Gavia. Gavia is a natural sweetener made from Stevia plant and Erythritol. While I’m sure most of you guys would know what is Stevia, Erythritol is also naturally found in foods like fruits, vegetables, cheese and yoghurt through the process of fermentation as the by-product of sugar. Hence, Gavia is an all-natural, zero-calorie, zero glycemic index sweetener which works great for baking and cooking. I actually teamed up with the Gavia team and they will be using my recipe to sell these Keto Almond Butter Cookies during Chinese New Year 2020! For a limited time and pre-orders only. Click here to find out more!

 

 

Keto Almond Butter Cookies

made with Gavia Natural Sweetener - Mother Nature Sweetener from Stevia
Servings 2 jars

Ingredients

  • 120 grams Salted Butter softened
  • 150 grams Gavia Natural Sweetener
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 120 grams Almond Flour extra fine
  • 1 tsp Baking Powder
  • Sliced Almonds

Instructions

  • Preheat oven to 150C. Combine softened butter and Gavia Natural Sweetener in a mixing bowl and cream until light and fluffy.
  • Crack in an egg, beat well. Then drizzle in vanilla extract until smooth.
  • Stir in almond flour and baking powder until well combined. Then transfer into a piping bag.
  • Pipe out a small coin worth of batter on a baking tray lined with parchment paper. Make sure to leave 2 fingers spacing as it will spread.
  • Garish with some sliced almonds and bake it in the oven for about 20 to 25 minutes or until golden brown.
  • It is very easy to make this recipe and you could bake however big or small cookie you like, just make sure that you change the baking timing accordingly.
  • Let it cool completely before removing it from the tray as it will only crisp up after cooling.
  • Immediately transfer into an airtight container.

 

 

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Marble Cake 大理石蛋糕

Marble Cake 大理石蛋糕

Marble Cake 大理石蛋糕

I love marble cake and always finding ways to improve it! The swirl turns out beautifully and the secret to that deep black chocolate batter is actually charcoal powder. It really stands out and bring the beauty of the two swirls. Of course, charcoal powder is totally optional but I highly recommend you to incorporate it if you want to impress your family and friends with this recipe.

Marble Cake 大理石蛋糕

It’s been a while since I came out my marble bundt cake recipe and I have improved upon it.  This recipe is much more buttery and uses just cocoa powder. Although you may question why I didn’t use melted chocolate for the chocolate batter, I really like this recipe as it is fuss-free. I don’t have to melt chocolate anymore, no more double boiler or standing in front of the microwave. The cocoa powder in this recipe gives quite a strong chocolate aroma to it. Hence, I don’t see the need for melted chocolate. I want the cake in my mouth ASAP!

Marble Cake 大理石蛋糕

As usual for most of my loaf cake recipe, I used the same pan I got from Daiso. The dimension is about 7.9″ x 4.3″. Cheap pan but it is my beloved. I have used it for many years and it is still working well.

Marble Cake 大理石蛋糕

Trust me, this recipe is perfect to go with your morning cup of coffee. I also like to have a slice in the afternoon while I catch up with my drama in the office. I have used Gavia Natural Sweetener this time instead of regular white sugar to cut down my sugar and calorie intake. Gavia is a natural sweetener made from the Stevia plant. It is zero calorie and zero glycemic index sweetener which works well in both baking and cooking. The reason why I like Gavia is that it doesn’t have a bitter after taste as compared to other sugar substitutes.

Marble Cake

One 7.9" x 4.3" loaf cake

Ingredients

  • 200 grams of unsalted butter soften
  • 180 grams of white sugar or Gavia Natural Sweetener
  • 3 eggs beaten
  • 1 tsp of vanilla extract
  • 170 grams of plain flour
  • 3/4 tsp of baking powder
  • 3 tbsp cocoa powder
  • 1 ½ tsp charcoal powder

Instructions

  • Preheat your oven to 180C.
  • In a mixer or mixing bowl, cream softened butter and sugar until light and fluffy. I’m using Gavia Natural Sweetener which is made from Stevia.
  • Crack in an egg one at a time.
  • Then, drizzle in vanilla extract.
  • Gently stir in plain flour and baking powder.
  • You would want to mix cocoa powder, charcoal powder and hot water in another bowl into a paste in between.
  • Once your batter is well combined, portion out a third of the batter into another mixing bowl. Mix in your chocolate paste with the batter thoroughly.
  • Transfer half of the vanilla batter into the loaf pan. Then, transfer all of the chocolate batter for the second layer. Cover it with the rest of the vanilla batter as the third layer.
  • Using a fork, swirl the batter, go back and forth for a few times to make sure that the two batter are well marbled.
  • Bake it in the oven for about 1 hour and 15 minutes, toothpick inserted into the centre comes out clean.
  • Let cool completely before slicing it up. It can keep well for up to 5 days in room temperature.

 

 

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Burnt Cheesecake 烧焦芝士蛋糕

 

Burnt Cheesecake Recipe

Burnt Cheesecake Recipe

Burnt Cheesecake are so popular nowadays that everybody is making it and I absolutely love the idea too! The fact that it is so easy, you can’t really go wrong even if you are a novice. Burnt it all up and impress your friends!

Burnt Cheesecake Recipe

Burnt Cheesecake Recipe

I tried numerous Burnt Cheesecake from different cafes and I think I came up with one recipe that will sure to please everyone. It’s definitely not your usual cheesecake recipe, or one that is conventional. Since this cheesecake is so simple to make, you really need layers of flavors in order to bring out the most of the cake. What I did was to incorporate some of the more pungent cheese like parmesan to give that wonderful cheesy aroma. And if you guys have been following my recipes, you would know that yogurt is my favorite ingredient to add when it comes to cheesecake! Yogurt helps to enhance the flavor of the cream cheese, giving it a more tangy flavor to the cheesecake.

Burnt Cheesecake Recipe

Burnt Cheesecake Recipe

If you like yours to be alittle flowly, bake it at 220°C and reduce the baking time by 20 to 30 minutes. Else, just bake at 200°C for about an hour. Let it cool and put it in the fridge to set overnight

Burnt Cheesecake Recipe

Burnt Cheesecake Recipe

My friends who haven’t heard about Burnt Cheesecake were not so impressed with the look when I serve upon them. But, one bite and they were impressed by the layers of the flavors. What’s even better with Burnt Cheesecake is that the top ‘crust’ has a lovely char to it, giving the cake that uniquely flavor component.

Burnt Cheesecake

Servings 6 inch cake

Ingredients

  • 450 grams of cream cheese softened
  • 35 grams of parmesan cheese powder
  • 120 grams of caster sugar
  • 3 eggs
  • 60 grams of salted butter melted
  • 270 grams of plain natural yogurt unsweetened
  • 2 tsp of vanilla extract
  • 1.5 tbsp of plain flour

Instructions

  • Preheat your oven to 200C
  • Beat softened cream cheese, caster sugar, and parmesan cheese until combined.
  • Stir in vanilla extract.
  • Crack in egg, one at a time.
  • Drizzle in yogurt and melted butter.
  • Then, fold in plain flour.
  • Transfer into a 6-inch removable round cake pan that has been greased and lined with parchment paper.
  • Bake it in the oven for an hour, then broil it for a few minutes until the top is evenly browned.
  • Let it cool until room temperature then chill it in the fridge overnight before unwrapping.
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White Bread (Eggless & Dairy-free) 无奶无蛋素食白吐司/面包

Vegan White Bread (Eggless & Dairy-free) recipe

Vegan White Bread (Eggless & Dairy-free) recipe

Some of my friends are vegan, they can’t take in eggs or any dairy products. I realized such a simple commodity like a basic white bread is hard for them to just buy over the counter in the bread section at the supermarket. So, I challenged myself to recreate it in order to surprise them with some when I meet them. I tried countless different recipes and many didn’t wow me. Finally, I settled on this after many revisions.

Vegan White Bread (Eggless & Dairy-free) recipe

Vegan White Bread (Eggless & Dairy-free) recipe

It’s so soft and compact, just like a good enriched white bread you would get from your local bakery store. The key ingredient to make the bread still so soft and fluffy without any milk or butter is water. Don’t bother trying to substitute with almond or soy milk. It would make the bread too dense and heavy. Water makes the dough rise up well, allowing the bread to be springy and soft when it’s baked. Instead, use water and soy milk powder. You get the lovely nutty flavour from the soy milk powder while retaining the properties you would want to get when using water to make your dough.

Vegan White Bread (Eggless & Dairy-free) recipe

Vegan White Bread (Eggless & Dairy-free) recipe

The first slice (with the crust) will never taste good. I mean, I know there are some people who like to eat that particular part of bread, but not my family! I usually will throw that away, especially when I wrap it up with a clear plastic bag. This way, the beauty of the inside can be revealed to everyone. 

Some may ask me, “Zong Han, why don’t you just bake it in the bread machine?”. Personally, I don’t like the result of my bread when it is being baked in the bread machine. Some of the reasons,

  • Crust is too thick to my liking
  • Weird shape, hard to portion, hard to cut
  • Texture of the bread is too hollow

 When we re-shape our dough the 2nd time, it gives the yeast a chance to work on the proofing evenly. This will help the dough to rise well, allowing it to have smaller air bubbles, resulting in finer texture when it is being baked. Moreover, we have greater control over how it can turn out. If you want to make into dinner rolls or buns, feel free to do so. It is a versatile recipe.

Express Vegan White Bread

Makes 1 (450 grams) loaf 
Bread Tin: 20.7 x 11.6 x 11 cm
Eggless and Dairy-free
Author Zong Han Chua

Ingredients

  • 300 grams of bread flour
  • 1 tbsp of soy milk powder
  • 4.5 grams 1 ½ tsp of instant yeast
  • 1 ½ tbsp of fine sugar
  • ½ tsp of salt
  • 175 ml of water
  • 40 ml of vegetable oil

Instructions

  • Put all of the ingredients into a breadmaker starting from the wet ingredients. You could also use a stand mixer with a dough attachment instead.
  • Knead the dough using the breadmaker for about 25 minutes. It will take about 15 minutes if you are using a stand mixer.
  • Let it proof for an hour until it triples in volume.
  • Then divide the dough into 3 equal portion on a lightly floured surface. Roll each dough into a small disk, then tuck in both sides and roll into a long rectangular shape. Arrange the sides of the dough neatly then roll it up. Make sure to seal the edges and set aside. Repeat this until all 3 portions are done.
  • Transfer into a greased bread tin and let it proof in a warm environment for about 50 minutes until it reaches 80% of the pan. Cover the lid and let it proof for another 15 minutes while you preheat your oven to 180C. If you like your crust to be darker, you could bake it at 200C.
  • Bake it in the oven for about 35 minutes or until golden brown.
  • Once baked, carefully unmould the bread immediately and let it cool over a wire rack with a piece of cloth covering lightly.
  • Once it is fully cooled, use a bread knife or an electric knife to slice the bread neatly in an orderly manner. Then wrap it up with a plastic wrap to store the bread.

 

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Chocolate Chip Cookie Brownies

Chocolate Chip Cookie Brownie

Chocolate Chip Cookie Brownies

Chocolate Chip Cookie Brownies

There are times whereby you want a good old-fashion chocolate chip cookies. Yet, you also crave for some rich and fudgy brownie. Why not get both worlds by combining them into one pan? These Chocolate Chip Cookie Brownies will sure to satisfy your little indulgence and wow your family and friends. Some good things don’t have to be complicated in life, just like this brownies.

Chocolate Chip Cookie Brownies

Chocolate Chip Cookie Brownies

Make a batch, slice it up, put it in the fridge to chill. You could have it cold or simply just warm it up in the microwave, either way, it’s still good. 

Chocolate Chip Cookie Brownies

Chocolate Chip Cookie Brownies

 As I always mention, feel free to change it up to your liking. Fancy some white chocolate? Replace the chips with white chocolate chips. Do note that the recipe is already quite sweet. You may want to replace semi-sweet chocolate with dark chocolate for the brownie batter if you are switching it up for some white chocolate chips in the cookie dough.

Chocolate Chip Cookie Brownies

Chocolate Chip Cookie Brownies

 

Chocolate Chip Cookie Brownie

Servings 1 7 inch square pan
Author Zong Han Chua

Ingredients

Cookie Dough:

  • 3 tbsp of salted butter softened
  • 2 tbsp light brown sugar
  • 2 tbsp of caster sugar
  • 1/2 cup plain flour
  • 1/4 teaspoon baking soda
  • 1 teaspoons vanilla extract
  • 1/2 cups semi-sweet chocolate chips

Brownie Batter:

  • 1/3 cup salted butter melted
  • 2 large eggs
  • 1/2 cup of light brown sugar
  • 1/4 cup of caster sugar
  • 1 teaspoons vanilla extract
  • 1/2 cups flour
  • 1/4 cup cocoa
  • 1/2 cup of semi-sweet chocolate chips melted

Instructions

  • Preheat oven to 170C
  • To make the cookie dough, in a bowl cream softened butter with both sugars till combined. Then drizzle in vanilla extract.
  • Next, stir in plain flour and baking soda until it turns into a crumbly mixture.
  • Mix in chocolate chips until well distributed. Set aside.
  • To make the brownie batter, in a large bowl, whisk in melted butter, both sugars and vanila extract until well combined.
  • Then add in melted chocolate and cocoa powder.
  • Mix until the cocoa powder is well dissolved into the mixture.
  • Then, crack in the eggs and whisk until just combined.
  • Next, fold in plain flour.
  • Using a 7-inch square pan greased and lined with parachment paper, scatter 1/3 of the cookie dough mixture into the it.
  • Then transfer all of the brownie batter into the pan.
  • Scatter the rest of the cookie dough mixture ontop.
  • Bake it in the oven for 25 to 35 mintues
  • Let it cool completely before serving.
  • Once cooled, cut the browinie into sqaures.

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Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

It’s weekday evening, you want something quick and simple. Nothing too fancy, but not too shabby. Whether it’s just for just you and your partner, or you have asked a friend or two who stays nearby to come by after work for chitchat session, this baked rice recipe will sure be ready in under 30 minutes.

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

The key ingredient to this recipe is actually the curry paste. Not only it has species in it, but it also contains garlic and onion, allowing you to skip the process of chopping those up. Any brand of the curry paste is fine, go with what you prefer and adjust the flavour accordingly to your spicy level. For me, I enjoy making it from scratch. What I usually do is to blitz up some curry powder along with curry leaves, dried chilis, garlic, onion, ginger, cinnamon powder, salt, pepper, soy sauce and a drizzle of vegetable oil to emulsify everything into a smooth paste and stick it into the fridge. It’s super convenient when your curry cravings kick in or when you have an unexpected guest to impress.

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

For versatility, I used one of my Tefal Ingenio pans for this recipe. From stir-frying to baking to serving, I have only used one pan, saving me some time and effort when cleaning up later on. That’s the great thing about Tefal Ingenio, it can be used on the hob, in the oven, as a serving plate for a dish and even store leftover food into the fridge. 

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

Each Ingenio set comes with a removable handle which is used across all the pans. And since there is no handle sticking out when you are not using, you could store the pans away easily by stacking it up and tucking it away in a corner of your cabinet.

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

I finished it off with an egg in the centre of the baked rice. It’s a simple way to bring the dish up a notch.

Click here to get your 15% discount on selected Tefal Ingenio products!

Curry Baked Rice

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 People
Author Zong Han Chua

Ingredients

  • 2 cups of cooked rice
  • 75 grams of carrots chopped
  • 65 grams of long bean chopped
  • 1 large chili deseeded and thinly sliced
  • 1 25 grams tau pok, thinly sliced
  • 30 grams of curry paste
  • 50 ml of coconut milk
  • 30 ml of water
  • 150 grams of pizza topping cheese
  • Salt and mushroom powder seasoning
  • Sprinkle of curry leaves

Instructions

  • Preheat your oven’s boiler to 200C.
  • In a non-stick frying pan, heat up some vegetable oil on medium low heat and add in the curry paste. Stir fry for a minute until the spice is fragrant and aromatic.
  • Next, stir in some vegetables, chopped carrots, large chili, and long beans. Cook for a few minutes until the vegetable is evenly coated with the paste.
  • If you want, you could add in your favourite ingredients, like chicken, tofu, peas and seafoods.
  • Scatter in some thinly sliced tau pok and give it a quick stir before adding your cooked rice.
  • Season it with some salt and mushroom powder seasoning.
  • Once you are done, drizzle in coconut milk and water. The fragrant of the coconut milk will instantly hit you and it smells so good!
  • Stir-fry for a few more minutes until the rice soaks up the liquid. Crack in an egg in the middle and sprinkle pizza topping cheese over the pan.
  • Transfer the pan to the oven and detach the handle. Bake it until the cheese is evenly melted and golden brown.
  • Remove the pan from the oven by attaching the handle back to the pan and serve immediately.
  • Sprinkle some chopped curry leaves when you serve.

 

 This recipe is brought to you by Tefal Singapore

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Blackcurrant (Ribena) Sponge Cake

 

Blackcurrant Sponge Cake with Panasonic Cubie Oven

Blackcurrant Sponge Cake

The reason why I decided to make Blackcurrant Sponge Cake was that I was reminded of Ribena the other day when my friend asked me if I want some Ribena gummy (Blackcurrant Pastilles). Why not recreate a recipe using the flavour of Blackcurrant? That inspired me and hence, the recipe was created. 

When it comes to frosted cakes, I don’t like my slice of cake to have full of frostings.  If you like, you could decorate the entire cake with the blackcurrant cream. The recipe makes just enough to cover the cake. However, I like mine to be decorated just on top of the sponge cake as I don’t like my cakes to be full of cream. Something simple like this is what I crave for my everyday food.

Blackcurrant Sponge Cake with Panasonic Cubie Oven

Blackcurrant Sponge Cake

One good way of decorating a cake is to use white chocolate buttons. It does make it looks more sophisticated as if you got it in a Japanese bakery. Just before serving, sprinkle the top with some icing sugar to give that wow factor! You could even use snow powder instead to prevent it from melting off. If you can’t find snow powder but would still want your icing sugar to last for long, you could blitz some icing sugar and white chocolate in a food processor and use that for dusting. It works extremely well too! 

Blackcurrant Sponge Cake

Blackcurrant Sponge Cake

If you don’t like the taste of Blackcurrant, free feel to swap with other flavours of your choice. The recipe is very versatile and simple to make. When the cake is being cut, it reveals that beautiful purple shade of the sponge cake. You will be intrigued to give it a taste!

Blackcurrant Sponge Cake

Servings 6
Author Zong Han Chua

Ingredients

Egg White:

  • 3 egg whites
  • 3/4 tsp of white vinegar
  • 2 tbsp. of caster sugar

Egg Yolk Batter:

  • 3 egg yolks
  • 1 tbsp. of caster sugar
  • 60 grams of plain flour
  • 15 grams of corn starch
  • 1 tbsp. of blackcurrant powder
  • 1/2 tsp. of baking powder
  • 5 tbsp. of vegetable oil
  • 35 grams of blackcurrant jam
  • 3 tbsp. of water
  • 1 tbsp. of blackcurrant concentrate

Blackcurrant Whipped Cream:

  • 100 ml of whipping cream chilled
  • 50 ml of natural yogurt
  • 1 tbsp. of blackcurrant powder
  • 1 tbsp. of blackcurrant concentrate
  • 1 tbsp. of caster sugar
  • 1/2 tsp. of gelatin powder mixed with 2 tsp of water

Instructions

Sponge Cake

  • Preheat the oven to 170C.
  • In a clean bowl, whisk in egg yolks, sugar, blackcurrant jam, blackcurrant powder, and blackcurrant concentrate until well combined.
  • Next, drizzle in water and vegetable oil.
  • Stir in plain flour, corn starch, and baking powder.
  • In another clean bowl, whip egg whites and vinegar until frothy. Sprinkle in caster sugar while whipping on high speed until stiff peaks.
  • Fold in both mixture together and bake it in 6 inch removable round cake pan in the oven for 45 to 55 minutes.
  • Let it cool upside down.

Blackcurrant Whipped Cream

  • Microwave gelatin powder and water together got 5 seconds until it heats up. Let it cool.
  • Whip chilled whipping cream, caster sugar, blackcurrant powder, and blackcurrant concentrate until soft peaks.
  • Then stir in gelatin mixture and yogurt. Continue whisking until stiff peaks.
  • Pipe the cream onto the cooled cake
  • Decorate with fresh berries, mint leaves and white chocolate buttons. 
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Double Chocolate Cranberry Almond Cookies - Christmas

Double Chocolate Cranberry Almond Cookies – Christmas

Double Chocolate Cranberry Almond Cookies - Christmas

Double Chocolate Cranberry Almond Cookies – Christmas

I’m always about indulgence. This Christmas, I’m looking for something quick and simple to indulge myself in my own room and this was what I came up with. What ‘s rich when there’s no dark chocolate in a recipe?

Double Chocolate Cranberry Almond Cookies - Christmas

Double Chocolate Cranberry Almond Cookies – Christmas

You get the crunch from the toasted almonds. Yet, you also get a hint of sweetness from the delicious dried cranberries. Paired with the rich soft cookie, it’s amazing.


 
Double Chocolate Cranberry Almond Cookies
Yields 25
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Ingredients
  1. 1 cups of plain flour
  2. 1 heap tbsp. of cocoa powder
  3. ¼ teaspoon of baking soda
  4. 100 grams of salted butter, melted
  5. ½ cup of brown sugar, packed
  6. 2 tbsp. of fine white sugar
  7. 1 egg
  8. 90 grams of dark chocolate chips, melted
  9. 40 grams of semi-sweet chocolate chips
  10. 40 grams of dried cranberries
  11. 40 grams of sliced almonds, toasted
Instructions
  1. Combine melted butter and both sugar until sugar has dissolved.
  2. Crack in an egg.
  3. Fold in melted dark chocolate.
  4. In an another bowl, whisk together plain flour, cocoa powder and baking soda until well combined.
  5. Stir in dry ingredients into the wet mixture until flour is just combined.
  6. Gently fold chocolate chips, dried cranberries and sliced almonds.
  7. Let it sit in the fridge for at least 30 minutes and meanwhile preheat oven to 180C.
  8. Scoop out the chilled dough with tablespoon measuring spoon and roll it into a ball.
  9. Press down for a flatter cookie or leave it if you like it chunky.
  10. Bake it in the oven for about 10 to 15 minutes.
  11. Let it cool and serve.
  12. Keep it in an airtight container if not consumed within the next few hours.
Notes
  1. Change dried cranberries to a different dried fruits to your liking.
  2. Add orange zest for a more festive flavor.
TheZongHan https://thezonghan.com/
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Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Recently, I have been quite obsessed with teas. I wonder, “Why not bake with it?”. Which, resulted in this wonderful chiffon cake recipe.

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

I know the combination of Jasmine Green Tea and Cheese sounds weird. But, the Cheese actually complements quite well with the flavor of the leaves.

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea drink is a common choice for Singaporean. Though we don’t really put cheese on our baked goods, I got my inspiration from Indonesia. Indonesians love to sprinkle shredded cheddar cheese onto their cakes. I was intrigued to try it out and when I got to try it, it was lovely.

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

To extract all the flavors out from the tea leaves, I infused the leaves with melted butter. I find that this will yield you a stronger aroma. I also make sure to soak the chiffon cake with brewed sweetened tea. This would make sure that the cake will not dry out when chilling it in the fridge and also at the same time enhancing the flavour of the mild Jasmine Green Tea.

JORD Watches

JORD Watches

Check out JORD watches here!

I chose JORD CONWAY series is because I feel that the white balance well with the wood, at the same time making sure that it is suitable for any occasion, even when baking! #JORDWATCH #OOTD

Look at how I style up with JORD watches here!

Jasmine Green Tea Chiffon Cake with Cheese
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Egg White
  1. 2 egg whites
  2. 1/4 tsp. of white vinegar
  3. 3 tbsp. (45 grams) of fine sugar
Egg Yolk Batter
  1. 2 egg yolks
  2. 2 tbsp. (30 grams) of fine sugar
  3. 40 grams of plain flour
  4. 10 grams of corn starch
  5. Matcha powder 1 tsp
  6. 1/2 tsp. of baking powder
  7. 1/8 tsp. of salt
  8. 2 bags of Jasmine Green Tea
  9. 4 tbsp. (60ml) of butter
  10. 4 tbsp. (60ml) of milk
Brewed Tea
  1. 125 ml of hot water
  2. 1 tbsp of sugar
  3. 1 pack of jasmine green tea bag
Frosting
  1. 60 grams of Full-Fat Cream Cheese, soften at room temperature
  2. 30 grams of unsalted butter, soften at room temperature
  3. 65 grams of icing sugar
  4. 2 tsp. corn starch
Instructions
  1. Preheat oven to 170C
  2. Melt butter and tea leaves in a pot until it started to boil. Shut off the heat and leave it to cool while you prepare your other ingredients.
  3. For the egg yolk batter, in a bowl whisk egg yolks and sugar until pale and fluffy.
  4. Drizzle in milk, mix well.
  5. Followed by your infused melted butter.
  6. Sift in plain flour, cornstarch, baking powder and matcha powder until just combined. Set aside.
  7. In your mixer bowl, whisk egg whites and vinegar on high speed until frothy.
  8. Then, gradually add in sugar while whisking on high speed until stiff peaks.
  9. Fold in egg white batter into egg yolk batter a third at a time.
  10. Transfer into a 6 inch ungreased chiffon cake pan.
  11. Bake it in the oven at 170C for 35 minutes.
  12. Let it cool upside down completely.
  13. Use a thin knife carefully slide around the pan to remove the cake.
  14. Brush the chiffon cake with brewed tea. Cover with a cling wrap and let it cool in the fridge while you make your frosting.
  15. Whip softened cream cheese and butter until well combined.
  16. Then stir in sifted icing sugar and cornstarch and continue to whip for awhile more until fluffy.
  17. Spread evenly onto your cooled chiffon cake.
  18. To serve, sprinkle shredded cheddar cheese and make sure to go over the top.
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