Chocolate Marshmallow Surprise Cookies

Hi all, I've been missing for quite a long time...hehe! I'm back!! I've been quite busy with other stuffs but I'm back into my baking world now...^^

Since the mooncake festival is coming soon, I'll be very busy with those mooncakes!!

Well, today I'll like to post this special cookies made by my daughter and me few weeks back. She wanted to bake this so much for her friends in her school for the English subject. So I came up with this simple and yet really delicious cookies for her.

Chocolate Marshmallow Surprise!!

Well, it looks not so attractive, but it really taste good!

Ingredients:
200g unsalted butter
180g sugar
1 egg
300g plain flour
60g cocoa powder
few marshmallow - cut into small pieces (just enough for the cookies)
some melted white chocolate ( for the top decoration)

Method:
~ Preheat oven at 190'C.
~ Prepare a tray with non-stick baking paper.
~ Cream butter and sugar till pale and fluffy.
~ Add in egg and beat well.
~ Sift flour and cocoa powder over mixture.
~ Stir  with a wooden spoon, then clean with hands, pressing the mixture together to make a fairly soft dough.
~ Roll out about half the dough on a lightly floured surface to a thickness of about 5mm.
~ Using a 5cm biscuit cutter (any shape you prefer) cut out the dough and place on the prepared baking sheets.
~ Place the marshmallow onto the cut dough (like above).
~ Roll out the remaining dough and cut out as before and place on top of each of the marshmallow.
~ Press the dough edges to seal.
~ Bake for 10-12 mins until the cookies have risen well.
~ Cool completely and drizzle with some melted white chocolate onto the cookies.

Tips:
If the dough is too sticky to roll, chill it for about 30 minutes, then try again.

The cookies was so crispy and when you bite it, the marshmallow will be sticky like eating a pizza!! Interesting right?!!
My daughter told me her friends love it so much and wanted to make this again. You have to try this!!

Cheers!!

Happy Mid-Autumn Festival / Tiramisu Cake

Happy Mid-Autumn Festival or Happy Mooncake Festival or Happy Lantern Festival......whatever, today is the day, and we had great fun..:) What about you?
Besides all the mooncakes I've made, this was the last which I made for today's celebration. Well, it was actually from my previous post "Cendol Agar-Agar". Instead of the 2 layers, this time I've transfered it into the mooncake mould. Hmm....Pretty!!



The filling inside was the gula melaka instead of those lotus paste. We had enough mooncakes with those fillings (lotus, red beans, pandan...etc. etc.) so I think some refreshing ones should be suitable for the party..:)

Once again, wishing everyone has a wonderful and memoriable time..:)

中秋节快乐

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Besides that, it was my dear friend's birthday too. We decided to celebrate with her at her house so the kids may have fun playing with their lanterns too. And that I've made a cake for her...Tiramisu. Inspired by the restaurant, Alexis @ The gardens. I've came out with my version..haha! Not bad leh..;p

The ingredients that you need were as below..

Ingredients for Chocolate Sponge:

250g eggs (weigh without shells)

125g fine sugar

110g Plain flour

50ml water

13g emulsifier

15g Cocoa powder

60g Melted butter

Method:

~ Whisk at high speed eggs, flour and emulsifier until light and fluffy

~ Lastly fold in the melted butter which is already mixed with cocoa powder.

~ Bake in a 9" round lined cake tin for 40-45 minutes at 180'C. (I used two 7" round pan)

~ Cool completely then sliced. ( I sliced into 3 for each 7" cake)


Ingredients & Method for the Cream:

1/2 cup Fresh Cream (Whipped)

250g Mascarpone cheese

30g sugar

~ Cream the cheese then add in sugar. Then fold in whipped cream.

Coffee-Rum Syrup:

1/2 cup hot water

2 tbsps sugar

2 tsps good quality instant coffee powder

1 tbsp rum paste

~ Mixed all together until sugar disolved. Brush onto the sliced sponge before spreading the cream.

Topping / coating:

~ Cook 2 cups sugar into caramel, and add in some chopped almonds (amount depends to individual). Spread thinly on a sheet of parchment paper and let cool.

~ Crushed into small pieces for decoration.

Happy Birthday my dear friend,

Hope you like this cake...^^

Colourful Ruyi Roll 彩虹如意卷

Mid-Autumn Festival / Mooncake Festival is here soon, which falls on Next Wednesday. How are you going to celebrate? We are looking forward to that day..:)
Here's a Snow Skin Mooncake recipe which I'll like to share. One of the recipe from the book "Mooncake Selection" too.


Colourful Ruyi Roll
Ingredients:
(A)
90g Sugar
150g Water
Few pieces pandan leaves

(B)
30g Shortening
1 tbsp fresh milk
100g fried glutinous rice flour (糕粉)
A drop of Strawberry, pandan and lemon essence

Filling: Red bean paste

Method:
~ Cook (A) and let it cool.
~ Place all ingedients into a mixing bowl, mix till even and divide into 4 equal portions.
~ Add essence into individual dough, leave to rest for 5-10 minutes.
~ Place dough into plastic sheet, roll to flatten, place filling and roll up (like swiss roll from left to middle and right to middle)
~ Chill to set before cutting into slices.
* As shown in pictures below..:)

Happy Mid-Autumn Festival

Rainbow Flaky Mooncake & Shanghai Mooncake

Testing, testing...;p I've brought a new mooncake recipe book last week, "Mooncake Selections" (月饼精选) and I wanted to try this out so much that finally I have the chance to do so today..;) I've bookmarked a few recipes from the book but only 2 I managed to try. Hopefully I have the time to try the rest by next week..;)

How's the result? Good, I can say...especially the Shanghai Mooncake which is one of my favourite. The pastry was fantastic!

Well, I've also baked some Flaky Crust Mooncakes which I've learnt from my dear friend, Honeybeesweets.

Here's the 1st recipe tried from the book.......Rainbow Coloured Flaky Puff Mooncake

The method of rolling the dough to achieve the beautiful patterns are almost the same as the above Flaky Crust mooncake.

Ingredients:

(A) Water Dough

75g Cake flour

10g Icing Sugar

30g Shortening

30g Water

(B) Oil Dough

50g Cake flour

20g Shortening

10g Butter

Filling:

Red bean paste

Method:

~ Mix (A) till smooth. Rest for 15 minutes.

~ Mix (B) till even. Divide into 4 portions, add in yellow, red, green colouring. Reamin portion is original colour.

~ Flatten water dough into a flat rectangle shape, place the coloured dough in the center and wrap it up.

~ Roll out the pastry, fold both sides into center and roll out again. Lastly roll up like a swiss roll and cut into 10 portions.

~ Press into round shape and wrap in fillings. Bake at 180'C for 20 minutes.

2nd recipe was the Shanghai Mooncake

Ingredients:

180g Cake flour

1/2 tsp Baking powder

1 tbsp Custard powder

60g Shortening

60g Icing sugar

1 egg

1/8 tsp vanilla essence

30g butter

Fillings:

Lotus paste

Salted egg yolk (slightly toasted)

Method:

~ Sift flour, baking powder and custard powder.

~ Mix sugar, shortening, butter, egg and vanilla together in a bowl.

~ Add in flour mixture slowly and draw into a soft dough. Rest for 10 minutes.

~ Divide dough into 65g each and wrap in fillings and make into round shape.

~ Brush with egg fluids and sprinkle with some melon seeds.

~ Bake at 180'C for 25-30 minutes.


Nicely packed for my dear uncle & family and my dear friend who I'm going to visit this friday..:)

Happy Holiday to me... ^^

Spiral Flaky Crust Mooncakes

Mooncake time!! I was so excited since this morning cause my very dear fren, BB is coming to teach me make this mooncakes...:) Although those with redbean paste doesn't come out nicely, but i'm happy enough that i know how to make the crust. Thank you so much, BB!, those with lotus paste are so so so nice!
I will definetely try to make again very soon...haha!

Can't wait to let my hubby see and try these yummy mooncakes,.....he's working late again today...haiz....:( Guess i got to wait till next morning.

I'm not posting the ingredients and method here, cause this is not from me. For the details, my very dear dear frens out there, please go view my fren's blog @ honeybeesweets....