Saturday 3 February 2024

Air Fryer Egg White Florentine

A less-sweet florentine baked using egg white, honey and icing sugar in place of Florentine powder. The wetter version is best baked in an air fryer to remove any moisture trapped within the nut mixture.

A healthier snack to serve my family πŸ˜πŸ’šπŸ’š


50g pumpkin seeds
50g slivered almond 
10g white sesame seeds
5g black sesame seeds

15g egg white
5g honey
12g icing sugar
pinch of low-sodium salt


1. Roast pumpkin seeds, slivered almonds, white sesame seeds, black sesame seeds at 150℃ for about 5 to 10 minutes, or till the nuts are fragrant but only lightly browned.

2. Mix egg white, honey, icing sugar and salt till the mixture is well combined and a little frothy.

3. Pour the warm roasted nuts from Step 1 into a mixing bowl, followed by the egg white mixture from Step 2. Mix using a silicone spatula till all the surface of the nuts are well coated with the egg white mixture.

4. Line a 19x13.5x3 cm pan with parchment paper, and brush with homemade non-stick baking spread or any non-stick spray/oil.

5. Pour the nut mixture over the parchment paper, and spread into an even layer using a silicone spatula.
Divide the nut mixture into 4 blocks. This is to facilitate the hot air  reaching the interior of the nuts.

6.Preheat an air fryer to 150℃ for about 3 minutes. Lower the pan into the basket of an air fryer.
Bake at 150℃ for about 8 minutes, or till the surface of the nuts have turned brown.
Lower the temperature to 120℃ and bake for about 10 minutes to dry the Florentine.

7. Lift the hot florentine out of the air fryer and cool down over a wire rack.

8. After the florentine has cooled down, use a long knife to cut the hardened florentine into smaller chunks.

9. Keep the cool florentine in an air-tight container. Enjoy your healthier snacks πŸ˜‹

Saturday 30 December 2023

Vanilla Ermine Cream

I like to use ermine cream as it uses less fattening butter yet deliver a smooth and milk-rich taste. Most important of all, it is more stable in our warmer climate.  

Yield: 245g of ermine cream 

100g low-fat milk *, preferably thawed
50g raw sugar/fine sugar
10g corn starch/potato starch

100g unsalted butter, softened
pinch of salt
1/4 tsp vanilla extract

* you can use full-cream milk too


1. Add raw sugar and 

corn starch to low-fat milk.

2. Stir over medium-low heat regularly

till the mixture thickened into a milk roux with consistency similar to condensed milk.

3. Cover with a sheet of cling wrap touching the surface of the milk roux. To lower the temperature faster, you may sit it in a bowl of icy cold water.

4. When the milk roux has cooled down, you are ready to prepare the ermine cream.

5. Cream the softened butter till light, then add the salt and vanilla extract.

6. Add cool milk roux to the butter cream by spoons. Add a new spoon of milk roux after the previous one has been well combined with the butter cream.

Continue to whip the cream till it is light and fluffy.

7. Transfer to a piping bag and the ermine cream is ready to be used πŸ˜€

Wednesday 13 December 2023

Christmas Cookie

A small batch of thin and crispy butter cookies sprinkled with Christmas colour pearl sugars for an added festive look and feel πŸŽ„πŸŽ…
My family was addicted to the home-baked butter cookies that I have to baked a second batch fast. The second batch of cookies were sprinkled with an additional white pearl sugar πŸ˜πŸŽ„πŸ€Ά

Simple ingredients, simple steps, but gave a very crispy and buttery taste cookies πŸ˜‹

video of the Christmas Cookies 

Baked: about 29 ~30 cookies

Home-made colour pearl sugar
5g pearl sugar
Green and red food colour gel

1. Coat a small patch of green colour gel to the base of a small glass.

2. Add about 2g of white pearl sugar to the small glass.

3. Swirl the small glass to let the pearl sugar brush up the green colour gel, till evenly coated.

4. Repeat the steps for red colour pearl sugar.

5. Set aside.

Butter Cookies
50g unsalted butter, softened 
<1g low-sodium salt
25g icing sugar
1/2 tsp vanilla extract 

55g plain flour
10g potato starch


1. Cream softened sugar with salt and icing sugar till light and fluffy.

2. Mix vanilla extract to the butter mixture.

3. Sieve plain flour and potato starch, and fold into the butter mixture. Avoid over mixing the cookie dough.

4. Transfer the cookie dough to a piping bag fitted with a Wilton 1D nozzle.

5. Pipe dough to a baking pan lined with parchment paper.

6. Sprinkle the coloured pearl sugars over the cookie dough.

7. Bake in a preheated oven at 180C for about 8 to 10 minutes, or till the edge of the cookies start to brown. Turn off the oven, and continue to bake for about 1 ~2 minutes.

8. Cool down and enjoy πŸ˜‹
For un-consumed cookies, keep in an air-tight cookie jar 😊