Thursday, October 31, 2013

Almond Biscotti

I did not really have a good experience with biscotti as the first piece that I tried almost broke my teeth. Later then I found out that it is meant to be dunk into the coffee. But I still cannot appreciate this cookie until I tried the thinly sliced version. It is so addictive. Nutty and eggy.

I decided to make it at home as this type of cookie comes with a huge price tag. I tried this recipe from Food-4Tots since I have all the ingredients on hand.

The steps are easy, only thing to take note of is to flour your work surface generously. After the first bake, we have to slice the log into 0.3cm slices. Apart from a few breakages at the ends, most of them stayed intact. :p This thickness produced very crispy cookies. Love this recipe to the max. Just to take note, one recipe only yield 52 slices, quite a small batch, insufficient to satisfy my appetite.

Monday, October 28, 2013

Egg Tarts

n months ago, I read about the Hei Ma Ma egg tarts in many blogs. Many bloggers have tried and gave positive feedback. Of course this encouraged me to make it myself but that only happened n months later.

I got the recipe from Small Small Baker. The pastry shell is flaky and buttery and the filling is smooth and wobbly. But there is something to take note of if I were to bake this the next time. For my first batch (the oven is at 160 - 170 deg C), the tarts came out picture perfect, smooth and glossy surface. For my second batch, (the oven warmed up to 180 -190 deg C),the filling souffled in the oven and sank immediately it came out. The surface is wrinkled but the texture is not affected. Lesson learnt, I must monitor the oven temperature closely the next time I bake egg tarts.

Sunday, October 27, 2013

Swiss Roll - Honey Yogurt Swiss Roll and Chocolate Swiss Roll

Long overdue post as usual. I made the Honey Yogurt Swiss Roll in celebration of 2013 Father's Day. It is made using the chiffon method with a yogurt based cream. I added some chopped strawberries to balance the sweetness in the cake and cream.

This cake is moist and flexible. I could roll up this swiss roll without any cracks (thank god). This cake has a fine texture and it tasted even better when chilled.

I obtained this recipe from 孟老师的美味蛋糕圈 page 106.

After celebrating Father's Day, it is my hubby's birthday. I asked him what type of cake does he want for his birthday. To my surprise, he requested for a simple chocolate swiss roll but it must be coated with lots of chocolate rice. He told me this is his favorite cake from the local bakery. Of course I agreed to his request.

I obtained this recipe from 孟老师的美味蛋糕圈.