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🌸Salted Egg Yolk Cookies🌸

By lpwen -
(Yield 80 cookies) 250g plain flour 20g cornflour 1/4 teaspoon baking powder 1/8 teaspoon bicarbonate of soda 1 tablespoon milk powder 6 salted egg yolks 170g butter, at room temperature 1/2 teaspoon salt 80g caster sugar 1 egg yolk, beaten lightly with 1tbsp of milk and sieved for egg wash Black and white sesame seeds for topping Method: 1. Sift together flour, cornflour, baking powder, bicarbonate of soda and milk powder, set aside. 2. Steam salted egg yolks for about 7 minutes. Cool, mash with a fork and set aside. 3. Place butter, salt and sugar in the bowl of an electric mixer. Mix on medium speed until sugar is dissolved. 4. Add mashed salted egg yolks and sifted flours. Mix to for a soft and pliable dough. If dough is too soft, wrap with cling film and rest in refrigerator for 30 minutes. (I didn’t need to chill the dough, it was just nice to roll out after mixing) 5. Line baking paper on the baking pans. Preheat oven to 170 degrees 6. Roll out dough to 5mm th
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Fluffy Jiggly Japanese Cheesecake

By lpwen -
link :  https://tasty.co/recipe/fluffy-jiggly-japanese-cheesecake Ingredients for 6 servings 7 tablespoons  butter 4 oz  cream cheese ½ cup  milk 8 eggs, yolk ¼ cup  flour ¼ cup  cornstarch 13 large egg whites ⅔ cup  granulated sugar hot water, for baking powdered sugar, for serving Strawberries, for serving Preparation Preheat the oven to 320°F (160°C). In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined. Sift in the flour and the cornstarch, whisking to make sure there are no lumps. In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form. Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg w
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Korean Fresh Cream Cake

By lpwen -
Korean Cream {Birthday} Cake Ingredients 2 c cake flour 2 ts baking powder ¼ ts fine salt ½ c oil {I like grapeseed} ¼ c water 1 ts vanilla extract Juice of ½ lemon + its zest {optional} 6 room temperature eggs {separated} 1 c sugar {separated} ½ ts cream of tartar (can substitute with lemon juice) Simple syrup ¼ c water ¼ c sugar 3 lemon peels Stabilized Whipped Cream 2 c (500ml) cold heavy cream 3-5 tb sugar ½ ts vanilla ½ ts unflavored gelatin + 2 ts water (Optional) Instructions In a bowl, double sift the cake flour, baking powder and salt. Sift two more times if you want. This will ensure a silkier cake later. This is your dry bowl. In another bowl, separate the eggs, yolks in one bowl, whites in the other. Take care not to leave any yolks behind in the egg whites. In another bowl, whisk together the yolks with 1/2 cup of sugar well. Add the oil, water, vanilla, and lemon juice {you can use its zest too}. This is your wet bowl. In a cold bowl,
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CAWANMUSHI

By lpwen -
2 teaspoons instant dashi powder (Japanese soup stock granules) 1 tablespoon plus 2 teaspoons mirin (sweet Japanese rice wine) 2 teaspoons reduced-sodium soy sauce 1/8 teaspoon toasted sesame oil 1/2 cup shelled fresh peas (from about 1/2 pound pods) or frozen peas, thawed 12 baby shrimp or 4 large shrimp, peeled, deveined, coarsely chopped if large 4 large shiitake mushroom caps, finely chopped 3 large eggs 2 scallions, whites and pale greens only, thinly sliced Ingredient info: Dashi powder is available at Japanese markets. Mirin is available at Japanese markets and in the Asian foods section of some supermarkets. PREPARATION Combine dashi powder, 1 tablespoon mirin, and 2 cups warm water in a medium bowl. Stir to dissolve powder. Transfer 1 tablespoon dashi mixture to a small bowl. Add soy sauce, oil, and remaining 2 teaspoons mirin; set dashi sauce aside. Set remaining dashi mixture aside for custard. Set a large bamboo steamer over a large pot filled with 1
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Almond Velvet Ice Tea (Paris Baguette Style)

By lpwen -
Almond Velvet Iced Tea Ingredients: 2 Lipton tea bags (1 quart) 1/2 cup sugar 1/2  cup heavy whipping cream 2 tablespoons sugar 1 teaspoon almond extract Ice cubes 1 quart boiling water water Direction : 1. Brew a fresh pot of tea by boiling 1  quart water. Dip the tea bags in the hot water. Wait 15 minutes then remove tea bags. Add 1/2 cup sugar and stir. Let chilled. 2. Using an electric mixer, whip heavy whipping cream, almond extract and 2 tablespoons sugar together until thicken but not solid. 3. Fill a glass with ice. Add cold tea. 4.  Add whipped cream to iced tea with a spoon. The whipped cream will float. 5. Drink in layers and enjoy.
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Black Forest Cake Recipe

By lpwen -
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Cherries:  Drain the cherries, reserving the liquid. Place the cherries in a bowl and toss with 2 tablespoons Kirsch. Cover the bowl with plastic wrap and set aside. Place 1 cup (240 ml) of the reserved cherry syrup in a small saucepan, along with the sugar, and heat until sugar has dissolved. Remove from heat, add 2 tablespoons Kirsch, and let cool. Chocolate Genoise:  Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, a 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper. In a bowl, s ift the flour, salt and  cocoa  powder .  In a heatproof bowl whisk the eggs with the sugar. Place over a saucepan of simmering water, and whisking constantly, heat until lukewarm (about 5 minutes). Remove from heat and transfer to the bowl of your electric mixer. Beat on high speed until the mixture is thick (about 5 minutes) ( the batter will fall back into the bowl in a  ribbon -like pattern). Beat in the vanilla extract. Th
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Spinach Bacon Quiche

By lpwen -
Ingredients 6 large eggs, beaten 1 1/2 cups heavy cream Salt and pepper 2 cups chopped fresh baby spinach, packed 1 pound bacon, cooked and crumbled 1 1/2 cups shredded Swiss cheese 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate Directions Preheat the oven to 375 degrees F. Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.
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