【奶油酥餅】Shortbread biscuits

Shortbread biscuits

Ingredients

150g plain flour

100g butter

1 Tbsp honey (opt)

lemon zest or vanilla extract (opt)

50g confectioners sugar

Simple ratio sugar: butter: flour (1:2:3)

Procedures:

1. Rub the butter into flour and sugar.

2. Refrigerate for 20min for the dough to relax.

3. Press into a square pan, slice up the dough and bake at 180C for 20min until golden and flaky. 

Notes: can vary flavors such as adding in rosemary

【蛋白霜餅】Meringue

暑假轉眼就過，沒想到中學美好的生涯這樣又過去了一年。
先上場的是熱身作，又少材料，又簡單的蛋白霜餅，為忙碌的開學打開完美的序幕。

【蛋白霜餅】Meringue 

Ingredients:

2 egg white

50g icing sugar

(1tsp cocoa powder/ 1 tsp matcha for other color)

(1tsp vanilla extract for extra flavor)

Procedures:

1. Whisk the egg white and add in sugar gradually. 

2. Whisk until firm peaks form.

3. Put the meringue into a piping bag and pipe out shapes of your liking.

4. Bake for 3 hrs at 100C and turn up to 140C for 1 hr. 

(Baking time depends on the size of the meringue and actual humidity)

When the meringues are crispy and dried throughout, it is done.

很多很多的巧克力 【巧克力布丁】 Self-saucing chocolate pudding

最近迷上一個英國的youtube channel。一班年輕人，走在一起，希望更多年輕人能走進廚房，學會煮食。他們有趣中，也讓人對煮食加深了認識。看完他們的食譜，更讓我食指大動，忍不住立刻嘗試。

【巧克力布丁】 Self-saucing chocolate pudding

是真的流心阿

Recipe adapted from Sortedfood

• 120 g melted butter
• 25 ml milk
• 1 tsp vanilla extract
• 2 eggs
• 85 g self-raising flour
• 25 g cocoa
• 120 g caster sugar
• 50 g melted dark chocolate

Sauce:

120g brown sugar

1.5 tsp cocoa

240g water

Procedures:

1. Whisk eggs+sugar >wet ingredients > fold in the dry ingredients

2. Put all the sauce ingredients into saucepan and warm until all combined.

3. Pour the batter into the baking tray first, and the pour sauce on top.

4. Bake at 180C 35min

Note: Its quite magical that the batter will eventually rise and switch places with the sauce

Its best served hot over vanilla ice-cream, once it cools, the sauce becomes sticky and less gooey.

As a typical Asian, Im still not too impressed with the amount of sugar and the sweetness in the pudding. Nevertheless, its still satisfying as a once in a while treat.

First trial on cookies 【巧克力曲奇】Chocolate Chip Cookies

This was my first attempt to make chocolate chip cookies. Sadly, the texture was not what I was aiming for. The whole piece was crispy throughout.

【巧克力曲奇】Chocolate Chip Cookies
Ingredients:
130g butter
50g white sugar
50g brown sugar
30g corn syrup ( I omitted)
1 Tbsp peanut butter ( I omitted)
200g flour
1 tsp baking powder
1 tsp vanilla
chocolate chips


Procedures:
1. Cream butter and sugar then the dry ingredients.
2. Bake at 180C for 10min

References for Basic ratio:
60g butter
60g sugar
120g flour
50g egg

【檸檬蛋白派】lemon meringue tart

【檸檬蛋白派】lemon meringue tart

Ingredients:
Tart base- basic short crust pastry dough:
250g flour
150g butter
90g sugar
1 egg

Filling- lemon curd:
3 lemon juice and zest
2 tsp cornstarch
200g sugar
3 eggs
150g butter

Meringue:
2 egg whites
100ml sugar
pinch cream of tartar (opt)

Procedures:
1. For the tart base, put everything into food processor and blend until combined.
2. Refrigerate for 1hr allowing it to fully rest before using.
3. Blind bake the base in greased tart pan at 200C for 15min.
4. For the lemon curd, whisk the eggs with sugar in a bain marie until light and fluffy.
5. Add in the lemon juice and mix until combined.
6. Pour the mixture in the pan and stir, cooking under low heat.
7. Add in cornstarch for the curd to thicken.
8. Lastly add in butter making the mixture glossy.
9. Mix the egg whites with sugar till stiff peaks form, put aside for later use.
10. For the assembly, pour the curd into tart case and refrigerate, allowing it to set for at least 2hr.
11. Put the meringue on top of the tart and flambe till brown bits form.

Notes:
Apart from using a blow torch, putting the tart under the broiler may also achieve similar effect.