Saturday, July 4, 2015

Matcha Macarons

My first attempt on cute macarons! 
 

Using free-hand to pipe the patterns and all managed to look rather even in size





 Only making a small batch of macarons, therefore using melted white/dark chocolate for the eyes and mouth rather than the standard royal icing.

Ingredient (approx. 12 sandwiched cookies)
  • 50gm egg whites 
  • 25gm fine sugar
  • 90gm icing sugar
  • 50gm extra fine ground almonds
  • 5gm matcha powder
  • red bean paste for filling

Method
  1. Sift icing sugar, ground almonds and matcha powder together. Set aside.
  2. Beat egg whites on high speed till foamy. Add sugar gradually and beat till glossy and stiff peak form.
  3. Fold in almond mixture in 3 batches until well blended. (about 40 folds)
  4. Transfer batter into piping bag and pipe on baking sheet lined with parchment paper. Rest for 30-60mins.
  5. Baked at preheated oven at 160 deg cel for 12-15 mins.
  6. Remove from oven, cool down for 5mins and peel the cookies from parchment paper. Cool completely on wire rack.
  7. Spread one cookie with red bean paste, top with another shell, press down slightly. Store in air-tight container and chill overnight for the flavour to develop.


This post is linked to the event Little Thumbs Up (July 2015 Event: Tea
and hosted by Cheryl of Baking Taitai

Friday, July 3, 2015

MSW Durian Yogurt Ice-Cream

Finally my son get to enjoy his long-waited durian ice-cream as this homemade durian yogurt ice-cream took more than 2 days to fully set in freezer! Maybe of its extra creamy texture, the ice-cream did not seem to set fast like other flavours I've attempted before. In the end I've to turn on my freezer to the highest freezing point and it managed to set properly.




Fresh MSW (猫山王) durian pulp

Ingredients for making the ice-cream (sugar not in pic)

Blending the pulp and sugar till smooth...woah the smell is really intoxicating! hahaha

Mix in the durian puree with plain yogurt

Whip cream till soft peak and fold into durian mixture

Transfer into a container and freeze! 



Ingredient
  • 300gm durian pulp
  • 50gm fine sugar
  • 150gm natural yogurt
  • 200ml dairy whipping cream

Method
  1. Combine fresh durian pulp and sugar in a food processor. Blend till smooth.
  2. Combine the durian puree and yogurt, mix well.
  3. Place whipping cream in a clean bowl. Using a electric whisk, beat till soft peak formed.
  4. Fold the whipped cream into durian yogurt mixture.
  5. Scrape the mixture into a container and freeze for about 2-3 hours. Use a fork and whisk the mixture to break up any ice crystal. Repeat this process for another 2 times before freezing till firm.
Recipe modified from Kitchen's Corner
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