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Zimtsterne German Cinnamon Stars

Wednesday, December 24, 2008

Cinnamon stars are popular classic German Christmas cookies. They are rolled and cut into star the shape of star. Light and crisp, they have a fabulous balance of nuts and cinnamon. So, don't miss the chance to relish these cookies and try baking it yourself. I wish you a warm and happy Holiday!

  • 3 Egg whites, medium
  • 250 g Confectioners' sugar plus more for rolling
  • 1 package / 8 g Vanilla sugar
  • 380 g Almonds, finely ground
  • 1 tsp Cinnamon, ground
  • 3 drop Almond extract
  1. Line a large baking sheet with parchment paper. Sift the confectioners' sugar. Blend together the ground hazelnuts and cinnamon. Whip the egg whites in a large bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the confectioners' sugar while whipping, until the whites are stiff and glossy. Reserve 3 tablespoons of this meringue for topping the cookies. Fold the nut mixture into the remaining meringue to make a stiff dough. Cover the dough and let it rest in the fridge for about an hour.
  2. Lay a sheet of parchment paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, and then top with a piece of cling film. Roll the dough until it is about 1/4 inch thick. Remove the cling film.
  3. Using a star form cookie cutter, cut out stars in the dough. To avoid the dough sticking to the form run the cookie cutter under cold water and then shake off any excess water. Transfer the cinnamon stars to the prepared tray using a metal spatula. Frost each cookie with the reserved meringue. If desired, decorate the cookies with almonds. Leave the cookies to dry out overnight.
  4. When ready to bake, preheat oven to 150C/300F and bake for about 10 minutes. Try to remove the cookies before the icing turns brown, although a little brown tint can look nice. Store in an airtight container at room temperature for up to 3 weeks.
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Sunday, December 21, 2008

Nougat is a type of confection made from sugar, honey, and nuts. It is popular throughout Europe. The word “nougat” is French, and it comes from the Latin nux, for “nut.” The two primary variations of nougat are white nougat and brown nougat. White nougat is made with egg whites, so it is lighter, softer, and chewier in texture. Brown nougat is made with caramelized sugar, and tends to be harder and darker in color.

  • 125 ml Whipping cream
  • 250 g Semi-sweet couverture
  • 150 g Nut nougat
  • 30 g Butter
  • 30 g Peanut butter
  • 30 g Almonds, chopped (or hazelnuts)
  1. >Bring the whipping cream in a small pot to a boil over low heat. Chop the couverture into the smaller chunks and stir into the whipping cream until melted. Turn off the heat and transfer the mixture in a mixing bowl. Add in nut nougat, butter and peanut butter.

  2. Set it in a bowl of cold water and whip the mixture until fluffy and cold. Scrape the mixture into a pastry bag fitted with a star tip and pipe into the paper praline forms. Sprinkle the tops with preferred nuts. Cool the praline until set.

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Deep-fried Milk

Saturday, December 13, 2008 | © 2011 | | © 2011 |

This sweet treat with coconut aroma has a soft pudding-like center and crunchy shell.

Milk CustardCoating
  • 1 cup German #405 flour
  • 4 tbsp Cornstarch
  • 1 tsp Baking powder
  • 2 tsp Lemon juice
  • 4 tbsp Salad oil
  • Some water
  1. Combine together 250ml milk, coconut milk, sweetened condensed milk and salt in a pot. Set the pot over medium low heat. Don’t bring it to a boil. Dissolve the cornstarch in 50 ml of milk and slowly stir it into heated milk until the mixture is thick and smooth. Spread evenly in a rectangle dish and smooth the surface. Refrigerate until firm.
  2. To prepare the coating by mixing flour, cornstarch and baking powder in a bowl. Add in lemon juice, oil and enough water to make a thick mixture. Cut the milk custard into the smaller slices, using wet knife. Heat some oil to 175C/350F. Coat the custard with the prepared mixture and fry until light brown and crunchy. Drain on paper towels. Serve hot with sweetened condensed milk. | © 2011 | | © 2011 |
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Japanese Cheesecake

Friday, November 28, 2008 | © 2008 | | © 2008 | | © 2008 |

Japanese Cheesecake, unlike rich, dense American cheesecake, is a light and fluffy cake.

  • 350 g Cream cheese (at room temperature)
  • 120 ml Milk
  • 5 Egg yolks
  • 150 g Sugar
  • 50 g Cornstarch
  • 2 tbsp Lemon juice
  • 5 Egg whites
  • 1/2 tsp Lemon juice (or white vinegar)
  • 2 tbsp Apricot jam
  • 1/2 tbsp Water
  1. Pre-heat the oven to 175C/350F. Line a 26cm cake tin with greaseproof paper both bottom and the sides. If you use a spring form with a removable bottom, then you must use tin-foil to the cake tin completely to avoid the water penetrate right through to the cake.

  2. Soften the cream cheese with milk in a bowl. Add half of the caster sugar, egg yolks, cornstarch, lemon juice and combine together.
  3. Place the egg whites and lemon juice or white vinegar in a large bowl, whisking them until foamy and then keep whisking, adding the remaining sugar in 3 batches until the mixture stands in stiff peaks.

  4. Fold one third of the egg white mixture into the cream cheese mixture as gently as possible, then fold in the remaining egg white mixture gently but thoroughly. Transfer the mixture to the prepared tin and level the surface. Put the tin into a larger roasting tin and create a bain-marie by pouring boiling water in the roasting tin. Bake on the lower shelf in the oven for 60-70 minutes. Leave in the tin until cool enough to handle.
  5. Put the jam in a sauce pan on a low heat with the water and warm up until it's melted. If necessary, thicken this glaze by simmering a bit and then spread the glaze on top of the cake. If the surface of the cake becomes too dark while baking, cover with a piece of tin foil. Don't remove the cake from the tin until it's completely cool. | © 2013 | | © 2013 | | © 2013 |

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Banana Chocolate Mini Guglhupf

Wednesday, November 26, 2008

  • 120 g Butter, at room temperature
  • 80 g Sugar
  • 1 Egg
  • 2 Ripe Banana, mashed
  • 200 g All-purpose flour
  • Pinch of salt
  • 1 tsp Baking powder
  • 50 g Dark chocolate, finely chopped
  • Lemon icing, optional
  • Sprinkles, optional
  1. Beat butter and sugar until light and creamy. Add in egg and beat well. Add in mashed banana.
  2. Mix flour, salt, and baking powder in a bowl and sift into the banana mixture with chopped chocolate.
  3. Divide the mixture into 6 mini guglhupf and bake in a preheated 180C/350F oven for about 30-40 minutes. Cool completely and glaze with lemon icing if preferred.

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Sandwiched Zucchini In Szechuan Fish Fragrant Sauce 四川鱼香西葫芦

Friday, November 21, 2008

  • 100 g Ground pork (or beef, or a combination)
  • 250 g Zucchini
  • 2 Eggs
  • 4 tbsp Cornstarch
  • 2 tbsp Oil
  • 1 tbsp Chopped spring onion
  • 1/2 tsp Minced ginger
  • Pinch of white pepper powder
  • 1 tsp Light soya sauce
  • 1/4 tsp Salt
  • 1 Egg yolk
  • 1 tsp Cornstarch
  • 1 tbsp Chopped spring onion
  • 2 tsp Minced ginger
  • 1 tsp Minced garlic
  • 1 tbsp Spicy bean paste
  • 1 tsp Cornstarch
  • 3 tbsp Water
  • 1 tbsp Light soya sauce
  • 1 tbsp Sugar
  • 1 tsp Sesame oil
  • 1 tsp Jiafan rice wine
  1. Peel and clean the zucchini. Cut them into 2-2.5 cm chunks. Slice open each chunk to become a clip. Remember not to cut it through. Soak them in a pot of salted water.
  2. Mix the ground meat and the marinade. Set aside. Dry up the zucchini clips with a towel and stuff with some prepared ground meat. Heat up a wok with oil to 165C/325F. Mix together 2 eggs and cornstarch in a bowl. Dip the prepared zucchini into the batter and deep-fry until golden brown. Drain.
  3. Heat up 2 tablespoons of oil in another pan and stir in ginger, onion, garlic and spicy bean paste until fragrant. Combine together the ingredients for the sauce and pour in. Return the fried zucchini to the pan and stir lightly until they are fully coated with the sauce. Dish off and serve.

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Mohnschnecken / Poppy Seed Snail

Monday, November 17, 2008

Poppy seeds, rich in fat and proteins, and having a distinctive aroma, are a classic addition to bread, cookies, and cakes. This sweet roll is very popular in Germany.

  • 410 g All-purpose flour
  • 30 g Milk powder
  • 42 g Sugar
  • 3/4 tsp Salt
  • 9 g Active dry yeast
  • 1 Egg
  • 127 ml Lukewarm water
  • 130 g Water Roux Starter-Tangzhong
  • 30 g Butter
  • 500 ml Milk
  • 250 g Poppy, ground
  • 1 package / 37 g Vanilla pudding (or 3 tbsp Cornstarch+1 tsp Vanilla extract)
  • 4-6 tbsp Honey
  • 2 tsp Cinnamon
  • 1 Lemon peel, grated
  • 80 g Almond, chopped or sliced
  • 70 g Icing sugar
  • 15 ml Lemon juice
  • 16 Candied cherries
  1. Place all the ingredients for the dough, except butter, in a mixing bowl fixed with a dough hook and beat at slow speed for 1 minute. Switch to the medium speed, and continue to beat for 3 minutes until a dough forms. Cut in butter gradually and mix for approx. 5 minutes until gluten is fully developed, i. e. elastic, smooth, non-sticky and leaves from sides of mixing bowl. Place the dough in a lightly greased bowl and let rise until doubled in volume, about 1 hour.
  2. While dough is rising, prepare filling. Cook 400ml milk with ground poppy in a pot for 3 minutes over the medium heat. Combine together the pudding powder, 100 ml milk, honey, cinnamon and grated lemon peel and add in the poppy-milk mixture. Boil and stir in sliced almond. Blend thoroughly. Cool down and ready to use.
  3. Turn dough out onto a lightly floured surface and divide it into half, each about 430 grams. Press and roll each part into a 25cmx30cm rectangle.
  4. Spread half of the poppy filling and tightly roll up. With a serrated knife, cut the roll into 8 sections. Repeat with another portion of dough. Place them in a baking tray lined with parchment paper and let rise for another hour until doubled in volume. After proving, brush them with egg wash. Garnish with a candied cherry in the middle and bake in a preheated 180C/350F oven for 15 minutes. Sift the icing sugar into lemon juice to combine and brush over top of bread rolls.
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Kasutera Japanese Sponge Cake

Tuesday, November 04, 2008

Kasutera is a traditional Japanese sponge cake, usually flavored with honey. There are now many kinds of kasutera, made with various ingredients. For example, there are kasuteras made with powdered green tea, cocoa, and also brown sugar.

  • 60 g German #550 flour
  • 1/4 tsp Salt
  • 7 Eggs
  • 1/4 cup Honey
  • 220 g Sugar
  • 1 tsp Vanilla extract
  • 1/5 tsp Lemon juice
  1. Preheat the oven to 170C/340F. Line two 28x10cm loaf pans with parchment paper. Sift the flour and salt and set aside.
  2. Place the egg yolks, honey, 200 grams of sugar and vanilla in a bowl. Set the bowl over a pot of simmering water and beat at high speed until the mixture is thick and pale. Fold in the sifted flour in two additions.
  3. Beat egg whites electric mixer on a low speed one minute, and then add in lemon juice. Increase speed to medium-high and continue to beat until foamy. Sprinkle in 20 grams of sugar and beat until stiff but not dry. With a rubber spatula, fold the egg whites in thirds. Pour batter into two prepared pans. Bake the cake in the center of hot oven for 35-45 minutes.

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