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.
(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...
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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