Making Melting Moment today, what's melting moment?! Sounds like so attractive and the product must be very awesomeee. Aduh apa ni!! Just cookies la! Banyak pattern...yeah, is almond cookies, which named Melting Moment. Because once u bite it, it will melts in ur mouth, u don't need to chew also will melts. Hahaha. :D Very easy to make it, just carried few steps only and the ingredients also easily get from market.
Ingredient:
soft flour 410gm
icing sugar 150gm
butter 360gm
baking powder 15gm
custard powder 70gm
ground almond 150gm
( Do remember to sieve the icing sugar and flour before to be used.*)
After mise-en-place done, cream butter and icing sugar until fluffy. ( cut the butter into cube for more easier for the step.*)
cream butter and icing sugar until macam mayonnaise. :D *Don't take too long time to cream it, if not will harden it.
Then add in all remaining ingredients ( soft flour, baking powder, custard powder, ground almond*) and mix evenly.
Mix it or kneading until into a dough. Then u can start to roll into a shape that u like.
Oh yeah! Arrange neatly on the tray then bake in oven with temp. of 180C for around 12 to 15 minutes. ( Preheat the oven before bake it*)
Macam yes niii:p After baked, rest the cookies on rack.
Done!! Here the almond cookies (Melting Moment*) Easy right? :)
Kam kam kam! Here the cream caramel's recipe for u!!:)
caramel
caster sugar 100gm
water 125gm
custard mixture
fresh milk 500ml
whole eggs 4 nos
caster sugar 50gm
vanilla essence 3 gm
For caramel:
1. Place the sugar in a saucepot over low heat and let the sugar dissolve.
2. Then add in water to crystallize and boil until turns golden brown.
3. Remove from the heat and pour to each ramekin. ( don't too thick, just a thin layer of caramel*)
For custard mixure:
1. Warm the milk first (don't boil it*)
2. Remove the milk form heat. Then, add in and mix together the eggs, caster sugar and vanilla essence.
3. Slowly whisk the mixture ( try to prevent excess bubbles*)
4. Strain the mixture though a sieve or chinacap.
- After the custard mixture done, pour the mixture into the caramel-coated ramekin.
- Put the ramekin on the tray, and pour the hot water around the ramekin ( macam the picture below*)
- Then, bake it in the oven for about 35 minutes at temp 165C.
- After baked, remove the ramekins from oven to ice water bath. (冰水）(macam picture below*)
- Let stand at room temperature for 5 minutes, then refrigerate until well chilled.
- Then, MAKAN!!:D oh ya, unmould it before serve.:)
enjoy.
choc muffins.
Trying to make baguette AGAIN, yea it's again >.< Last time was failed, this time also FAILED. Nvm I will try again.!! I will find out why it was failed, isn't overproof or underproof, or under-fermented or the step I did wrong. arghhhhh..
yea, it PROOFED but I know the way I scored it was wrong.
Macam yes, was so happy when saw the bread growing bigger and bigger in the oven, so I thought will be success but...
Apa ni la! Muthu said can use this to throw the dog, and funny was the dog will died. Apa ni laaaa!!
Alamak, Baguette!! I will challenge u AGAIN!!
Going to try to make green tea creme caramel tomorrow, haha:D Enjoy people!
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