2 to 3 oreo cookies - remove the cream layer inside the oreo cookies.
60g white chocolate
1. Place flour, sugar, salt in a food processor and process to mix, then add butter and milk. Re-process the machine and run until blended well (until the dough turns like a crumbly ball).
2. Transfer the dough on a lightly floured surface and knead it to shape into a circle. Roll out the dough to about 0.3 to 0.5 cm thickness square shape and cut them into a long stick shape using the knife.
3. Place them on the baking sheet you prepared.
4. Bake them for about 8 to 10 mins preheated oven (180℃). Let the pocky cool down completely.
5. Process the cookies to a fine crumb in a food processor. Set aside.
6. Melt the white chocolate in a hot water bath (50℃), brush the chocolate all sides of pocky, let the excess drip off. Immediately sprinkle oreo crumbs over the chocolate. Repeat all pocky to finish. Place on the plate and chill until chocolate has set.
2 tbsp your favorite nuts ( I used Praline here) - crushed
1. Line the bottom of a 18 cm circle cake pan (removable bottom) with parchment paper.
2. Process flour, almond powder, sugar, salt and cocoa powder in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should be crumbly.
3. Spread the crumbs onto the baking sheet and bake for about 25 mins at 160℃. Remove from the oven. While the crumbs is hot, press them into the bottom, using a spatula. Set the cake pan aside.
4. In a bowl, add the heavy cream and whip to soft peak, set aside.
5. In an another bowl, add mascarpone and sugar. Mix well until soft. Add nutella and mix together well.
6. Soak gelatin sheet in water for a few minutes, then remove from the water and put in a microwave-safe cup. Microwave for about 15 sec at 600W. Melt it completely and pour over the mascarpone mixture (step 5). Mix well.
7. Add whipped cream (step 4) and mix gently with a spatula.
8. Pour the cream mixture into the cake pan. Flat the top of cake and sprinkle crushed nuts over the cake. Chill it until it has set.
Asian & Wafu, Cake, Cooking, Cooking Recipe, Egg, Fast & Yummy, Food Yummy, Sweet cooking
1 egg yolk
2 tsp white sugar
1/3 tsp mayonnaise
1 tsp milk
23g plain flour/cake flour (T45)
1/4 tsp baking powder
1 egg white
2 tsp white sugar
1/2 tsp lemon juice
1. Sift together flour and baking powder in a small bowl and set aside.
2. In an another bowl, add egg white and beat for a few seconds with a electric hand mixer. Add lemon juice and resume mixing for 1 minute. Then add sugar and continue mixing for 2 minutes more. Bowl upside down, the meringue should not slide out. Set aside.
2. In an another bowl, add egg yolk, sugar, mayonnaise and milk. Mix with an egg whisk. Then add the sifted flour, and mix with a spatula.
3. Using a rubber spatula, scoop out 20~25% of the meringue and add it to the egg yolk mixture. Mix well with the spatula. Then fold in the remaining meringue until almost combined (do not overmix).
4. Grease your round ring molds (I used 10cm dia and 4 to 5cm high.) or line them with baking paper.
5. Heat a nonstick skillet over the lowest heat and add a little bit of oil to coat the surface. Place the ring mold(s) on the skillet.
6. Fill each mold with the batter. Add about 1/2 tbsp water in the skillet and cover with a lid. Heat on the lowest heat for 5 to 6 minutes.
7. Remove the lid once, slide the ring mold off the pancakes and gently flip the pancake. Add 1/2 tbsp water and cover again with the lid. Heat it for another 5 to 6 minutes.
8. Serve the pancake with your favourite toppings (e.g. butter, maple syrup, whipped cream, matcha powder, ice cream, honey or any fruits!). Tadam!
How to check if the pancakes are done inside, poke the pancake with a bamboo skewer. The skewer should be without any batter sticking to them:)
1. Cut a piece of parchment paper to cover the bottom and sides of a jelly-roll pan.
2. Sift flour into a medium bowl and set aside. Pre-heat the oven to 190C degree.
3. Beat eggs with sugar in a medium bowl until creamy (about 3 min) with an electric hand mixer.
4. Add the sifted flour and mix gently using spatula or a egg wisk until moistened.
5. In a small cup, add butter and milk and microwave for about 15 sec at 600W, take a small amount of the mixture from #4 and add it into the butter mixture.
6. Pour the batter into the prepared sheet pan, Flatten the surface with the spatula. Tap gently the bottom of the pan to punch out the air. Bake for about 10-12 minutes or until a cake tester inserted in the middle comes out clean.
7. Remove from the oven, immediately loosen the edges of the cake from the pan gently. Flip the cake upside down. Peel off the parchment paper you just used for baking (I actually use printing paper sheets). Cover and let the cake cool completely.
Making strawberry syrup
In a small cooking pan, add strawberry, sugar and lemon juice. Heat over medium heat and cook until strawberries are softened. Set aside.
Making the cream layer
8. Combine sugar (40g) and heavy cream in a bowl and whip until soft-peak with a electric hand mixer. Set aside. In an another bowl, add mascarpone and sugar (50g). Whip until soft and smooth. Add gradually whipped cream into a mascarpone and mix well.
9. Add the strawberry (450g) and mix together.
Finalize the Tiramisu
10. Place the sponge cake at the bottom of the serving plate you are going to use. Then spread the strawberry syrup onto the cake evenly. Pour the cream mixture from #8 over the sponge cake. Sprinkle shaved white chocolate over the cream.
11. Refrigerate for a few hours or overnight before serving.