Mini Nutella Filled Fluted Cakes

Brown butter (called beurre noisette in French) is made by cooking butter long enough to turn the milk solids and salt particles brown while cooking out any water present. It has more complex flavour than melted or clarified butter. Brown butter is traditionally served with fish, but makes a delicious topping for vegetables such as broccoli. It adds a deep, nutty flavour to sweet items like butterscotch pudding or cream cheese frosting.

But this time, I add the complex and nutty flavour to my mini fluted cakes with this classic French technique.

Ingredients:
3/4 cup      Brown Sugar
3/4 cup      Cake Flour
1/2 tsp      Baking Powder
4 Egg Whites
1/2 cup (100g)      Butter
4 tbsp      Nutella Spread

材料：
3/4 杯      黑糖
3/4 杯      蛋糕粉
1/2 小匙      发酵粉
4 颗      蛋白
1/2 杯 (100克)      牛油
4 大匙      巧克力酱

Methods:
1. Cut the butter into 4 pieces.
2. Over low heat, use a sauce pan, place in the first piece of butter and cook until it melts completely.
3. After the butter has melted, place in the second piece and continue to cook.
4. Follow the same steps for the third and fourth piece of butter. Move the pan around constantly to let it cooks evenly.
5. Once all the butter has melted and browned, turn off the heat and let it cool. Set aside.
6. Preheat the oven in 200˚C / 400˚F.
7. In a large bowl, mix in the flour, brown sugar, and baking power.
8. Add the egg whites into the dry ingredients and beat until smooth and fluffy.
9. Slowly add the brown butter into the batter and whisk until well combined.
10. Spoon the batter into a non-stick mini cake mould about 3/4 full.
11. Bake it until the edges starts to look golden, about 8-10 minutes.
12. Once its baked, use a skewer to poke it out and place in a wire rack to cool.
13. When its cool completely, pip the Nutella into the cake centre. You can feel the pressure from inside when its filled.

做法：
1. 把牛油切成4块。
2. 放第一块牛油进小锅中，用小火煮溶。
3. 第一块牛油煮溶后，放入第二块牛油继续煮溶。
4. 重复步骤将其余的牛油煮溶。期间不停的移动锅子，让牛油煮均匀。
5. 当牛油煮至咖啡色后，熄火备用。
6. 这时候，烤箱预热200˚C / 400˚F。
7. 将蛋糕粉，黑糖及发酵粉混合均匀。
8. 加入蛋白搅拌至顺滑及蓬松。
9. 慢慢加入金黄溶化牛油搅拌均匀。
10. 用汤匙把面糊倒入 不沾贴的小蛋糕 模具里，大约3/4满。
11. 送进预热烤箱，烤至边缘开始显得金黄色，大约8至10分钟。
12. 蛋糕烤熟后，用竹签将它插出来，然后放在烤架上摊凉。
13. 蛋糕凉透后，用挤花袋将巧克力酱挤入小蛋糕中央。

Homemade Blueberry Sauce 自制蓝莓酱

I have bought some fresh blueberries from AEON grocery store few weeks ago, I got it with promotion price during that period. The original price is about RM19.99 per box, but the promotion price is only RM7.99. 

I bought extra more than I need, and then keep them in the freezer. The first batch I used to make blueberry pancakes and muffins. So this time I use the second batch which the frozen one to make the blueberry sauce. The frozen blueberries contains more water, so you may reduce some little bit of the water when you make the sauce.

One more thing, before you start adding the sugar, you may try the sweetness of your berry first, so you can adjust the sweetness of your sauce that you desire. Mine was not very sweet, so I add about 1/3 cup of sugar for 1 cup of berries.

I made this sauce for my pancakes topping and also used this for the cheese tarts' pattern. The longer you cook the thicker sauce you may get. 

Ingredients:

1 cup      Fresh / Frozen Blueberries

1/3 cup      Sugar

1/4 cup      Water

1 tsp      Cornstarch (cornflour)

Pinch of Cinnamon Powder (optional)   

材料：

1杯      新鲜 / 冷冻蓝莓

1/3杯      细砂糖

1/4杯      水

1小匙      玉米淀粉

少许      肉桂粉 （可选）

Methods:

1. Place all the ingredients except cinnamon in a saucepan over medium low heat.

2. Gently stir until the sugar had dissolved. 

3. Cook (simmer) the sauce until the liquid thickens and becomes clear.

4. Stirring occasionally, about 8 to 10 minutes. 

5. Lastly, stir in the cinnamon powder and continue to cook about 2 minutes more.

6. Remove from heat, let it cool and then cover and refrigerate for up to a week.

做法：

1. 将全部材料，除了肉桂粉，放入小锅中用中小火煮。

2. 轻轻搅拌至糖溶解。

3. 煮至酱汁变稠，并变得清晰。

4. 偶尔搅拌一下，约8至10分钟。

5. 最后拌入肉桂粉，继续煮约2分钟。

6. 起锅放凉，然后覆盖和冷藏。可以储存长达一个星期。

Homemade Almond & Coffee Ice Cream (without machine)

My boyfriend and I are really an ice cream fans. Serve ice cream as a dessert never goes wrong for us. Since I have learned how to make ice cream at home, I rarely choose to purchase the manufacture one. 

Once I know the ingredients of the ice cream base, I like to explore and try to make the new flavour, and this time I have tried the coffee flavour. It comes out really good. 

The good thing about making ice cream by own is that you can add the nuts or filling as much as you desire, all in your control. =P 

I haven't had enough budget to buy an ice cream machine now, but still I couldn't resist myself to make ice cream at home. I choose the traditional and fully manual method to satisfy my crave. 

The outcome of the "project" is totally worth to spend the entire time of processing it. For those people who do not have an ice cream machine, this is the good time to get a try, you will never regret. =)

Ingredients:

2 cups   Whipping Cream

1/2 cup   Full Fat Milk

1/2 cup   Castor Sugar

1 tbsp   Vanilla Extract

2   Egg Yolks

2 tbsp   Espresso or Dark Roasted Coffee

1/4 cup   Roasted Almond (chopped)

材料：

2杯   鲜奶油

1/2杯   全脂鲜奶

1/2杯   幼白砂糖

1汤匙   香草精

2颗   蛋黄

2汤匙   浓咖啡粉

1/4杯   烤杏仁（切粒）

Methods:

1. Beat up the egg yolks with sugar until pale yellow and creamy.

2. Add in cream, milk, and vanilla extract.

3. Mix everything until well combined.

4. Bring it to the stove, cook with low heat.

5. Stir it constantly with a wooden spoon to prevent it burns on the bottom.

6. Cook about 5 to 8 minutes, until the custard thicken and coats the wooden spoon, and then heat off.

7. Pour the hot custard over the coffee, let it sit about 30 minutes or until becomes room temperature.

8. Once it cooled down, stir it again and strain it with a coffee strainer.

9. Cover the custard with a lid or cling wrap, and then refrigerate in freezer about 2 hours.

10. Take out the half frozen ice cream from freezer, stir it with a spoon to break out the ice crystal.

11. Add in the chopped almond and then mix well, place back to the freezer about an hour.

12. After an hour, stir the ice cream again to break out the ice crystal.

13. Repeat step 12 each hour,  2 to 3 times.

做法：

1. 将蛋黄及幼糖打发至淡黄色和幼滑。

2. 随后加入鲜奶油，鲜奶，及香草精。

3. 将其混合均匀。

4. 用小火煮。

5. 煮的期间用木勺不停地搅拌以防底部烧焦。

6. 大约煮5至8分钟，煮至酱汁变浓稠，然后熄火。

7. 把热酱汁倒入咖啡粉中，然后待凉，大约30分钟。

8. 拌匀咖啡酱汁，然后用咖啡过滤器滤掉咖啡渣。

9. 用盖子或保鲜膜将酱汁盖好，然后放进冰箱大约冰两小时。

10. 从冰箱拿出半结冰的冰淇淋，用汤匙将其搅拌均匀，以防结冰沙。

11. 然后拌入烤过的杏仁粒，放回冰箱大约冰一个小时。

12. 大约一小时后，拿出冰淇淋再搅拌一次。

13. 每小时重复步骤12，重复两三次。

Chocolate-Chips & Nuts Cookie

Recently I'm so fancy about cookie, something like Famous Amos, the strong flavor and the crunchiness.
Oh! It is just so gorgeous!
I want to make something similar with FA.
So I came out my own version of the FA chocolate-chips and nuts cookie.
The taste is really good, and I can't stop myself to eat it.
I'm kind of proud of myself can bake such a great cookie. =D

Here is the recipe, and lets start bake it......

Ingredients:
230g All-Purpose Flour
2 tbsp Good Quality Cocoa Powder
1 tsp Cinnamon Powder
1/2 tsp Baking Soda
3/4 tsp Baking Powder
1 Large Egg
1/2 tbsp Vanilla Extract
Pinch of Salt
145g Salted Butter, cubed
130g Dark Brown Sugar
100g Castor Sugar
1 cup Bittersweet Chocolate Chips
1/2 cup Nuts (Walnuts/Hazelnuts/Almond/Chestnuts), chopped

Method:
1. Preheat oven to 350°f / 180°c, and line a baking sheet with a parchment paper.

2.In a medium bowl, mix up flour, cocoa powder, cinnamon powder, baking soda, and baking powder, shift together. Set aside.

3. Place egg, vanilla and salt in another bowl, beat until the egg are uniform color and can't see any more whites in the mixture. Set aside.

4. Place the cubed butter and sugars in a mixing bowl, mix them on medium speed until fluffy and light, about 3 to 4 minutes.

 

 5. Add egg mixture and beat to incorporate.

6. Add half of the dry ingredients to the batter and mix on low speed to incorporate, and then add the rest of the flour mixture until well combined. (I'm using dough hook, but I think the balloon whisk will work better)

7.Add the chocolate chips and chopped nuts, stir it to distribute evenly throughout the dough.

8. Spoon a small ball of the dough on the prepared baking sheet, keep some gap between each of it.

9. Bake for 18 to 20 minutes or until the edge of the cookie are dry but the cookie is still soft. Do not over bake. Leave on the sheets for about 10 minutes before moving them to a wire rack to cool.

 *Tips*
You can store the dough in the fridge for at least 36 hours, or up to 3 or 4 days. The longer you store, the more time for the flour to hydrate and the cookies to develop a richer deeper caramel taste.

My Best Cold Milk Tea Ever

I have to say, this is me and my boyfriend's favorite milk tea ever in the world.

It's simple but delicious.

I like to drink tea, normally I'm gonna make the hot one instead of the cold one.Last time there is an idea sudden came to my mind, why not lets make the cold and sweet one for the hot weather?
At that night I start making it, then pop it into fridge overnight.And then the next morning I was so excited to try out the taste.When it first come to my mouth, boom! That's it! That is what I want. It is so smooth and tasty!!!

Because the tea bags were sit in the fridge overnight, so that the taste was twice more stronger.If you are or even aren't the milk tea fans, you should try this version. I bet you will love it badly.Here you come the ingredients and methods......

Ingredients:
2 Tea Bags
1/2 cup Boiling Water
1/2 cup Cold Milk
1/2 cup Cold Water
3 tsp Sweet Condense Milk

Methods:
1. Pour over the boiling water into a cup with the tea bags. Set aside and let it sit for 5-10 minutes.
2. At another side, mix the cold milk and cold water in a container.3. After a few minutes, add in condense milk to the tea and stir until well combined.4. Pour the tea mixture into the milk mixture.5. Tight up the container door, shake the milk tea well, and let it chill overnight or minimum 1 hour.