Thursday, 28 November 2024

Cranberry Snowball Cookie


A melt-in-your-mouth delicious butter cookie that resemble a snowball in appearance. Made into bite size so you can just pop one into your mouth and let it crumble and melt in the warmth of your mouthπŸ˜‹


Although the top of the cookies appeared snowy white, the base crusts have been browned to bring out the caramelized aroma πŸ˜‹




Yield: 14 cookies
Dough weight: 142g

Ingredients

{A}
45g unsalted butter, softened
13g icing sugar
pinch of low-sodium salt

{B}
30g top/cake flour
40g potato starch
4g almond powder
2g milk powder, optional

{C}
10g dried cranberries, cut into bit size

20g icing sugar for coating the cookies after baking




Directions
1. Mix {B} in a small bowl. 


2. Cut dried cranberries into tiny bits before adding to {B} above. Set them aside.


3. Cream softened butter of {A} using a small hand whisk till light.

Mix in icing sugar and salt. 

4. Fold in {B} to {A} using a silicone spatula.



Mix the ingredients till they formed into a sticky dough.


5. Transfer the cookie dough to a sheet of cling wrap.

Wrap up the cookie dough, and shape into a flat dough of about 1 cm in height.

Refrigerate for about 20 minutes till the dough has harden but still pliable.

6. Remove the cool dough from the fridge, and divide it into 14 portions, about 10g each.


Shape into balls and place in a shallow tray lined with parchment paper.
Refrigerate the tray of cookie dough for about 10 minutes before baking. This is to keep the cookie dough in ball shape during baking.

7. Bake the cookie dough in a preheated oven at 170℃, middle rack, for about 13 minutes. Turn off the oven, and let the cookies continue to bake for about 5 minutes.
Try to keep the cookies in light colour and not to brown the  top crust of the cookies

8. Remove the tray of hot cookies from the oven and let them cool for about 3 minutes.

9. Coat the warm cookies with some icing sugar in a small cups.








Wednesday, 27 November 2024

Mocha Swirl Butter Sponge Cake


A very aromatic cake because of the mocha batter baked at the crust of the light butter sponge cake πŸ˜‹


Working video πŸ“Ή



Pan size: 199x73x65mm paper cake pan

Ingredients
Singapore Fresh Egg, 53~54g each, cold
.
[A]
10g unsalted butter 
10g rice bran oil/vegetable oil 

[B]
30g top/cake flour 
2g corn starch
1g milk powder/corn starch 

[C]
30g low-fat milk
5g honey 
1/2 tsp vanilla extract

[D]
2 egg yolks, cold

[E]
2 egg whites, cold
Pinch of low-sodium salt
15g fine sugar
15g raw sugar/fine sugar
3g corn starch 

[F]
5g cocoa powder
1g instant coffee powder 
About 6g hot water


Directions

1. Mix [F] into smooth paste. Cover and set aside.



2. Heat [A] till about 82 to 85℃.

3. Mix [A] with [B] till no oil can be seen.


4. Mix in [C] mixture into a thick and sticky paste.

5. Mix [D] in one go into a smooth paste. Let the yolk batter set aside.


6. In a clean, dry and oil-free mixing bowl, beat egg whites of [E] till frothy before adding low-sodium salt, followed by both sugars. 


Beat the meringue till reaching almost firm peak stage. Sprinkle corn starch over and mix using an electric mixer for a few seconds.


7. Take about 1/4 of meringue to mix with the yolk paste till smooth. 

Pour the mixture back to mix with the remaining meringue into a smooth batter.


8. Pour about 4/5 of the batter into the cake pan and rap to get rid of air bubbles.


9. Take about a tbsp of batter to mix with the mocha paste [F]. 


Drizzle over the remaining battle, give about 2 rounds of bottom to top mixing, 


and pour over the batter in the cake pan. 

Use a teaspoon to give the batter about two rounds of bottom to top mixing to create marble pattern.


10. Place the cake pan over a baking tray and stand on an iron grid. 
I bought the iron grid from Daiso.

Bake at middle rack of a preheated oven toaster at 150℃ for 30 minutes, or till the cake is cooked through.



11. Dropped the cake with pan thrice over a kitchen towel, 

Invert over a cooling rack for about 1 hour. 

Cut and enjoy 😊