Mommy Yum

(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

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

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,