All posts tagged: delicious

Snow Skin Mooncake

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Just like its name. This mooncake looks like it has snow skin. It’s a non-baked mooncake with soft, chewy pastry and custard filling. The Mid-Autumn Festival is less than two weeks away. I certainly cannot celebrate it without some delicious mooncakes. I always like the Snow Skin Mooncake. I am not sure about its origin, most likely Hong Kong or Singapore. Compare to the traditional mooncakes, it’s rather light. It needs to be kept in the fridge and served cold. It also tastes best when chilled in the fridge. If you like, you can make it colourful by adding some matcha powder or beetroot powder. In this recipe, I used the custard filling. You can use red bean paste or lotus paste. Some extra nuts or seeds would be nice too. You can keep them in an air-tight container up to five days. I really enjoy this mooncake. I hope you will like it. 🙂 Makes 20 mooncakes (50g) INGREDIENTS: Pastry: Glutinous rice flour – 75g Rice Flour – 75g Wheat Starch – 50g Icing Sugar …

Soft Olive Bread Roll

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Happy Friday! How was the week so far? Good or bad, we can relax now.Well, almost. The other day, when I was driving to work, I got all the green lights. Not a single red. I was like “Wow, I have a good feeling that I am gonna have a pretty good day.”  I guess some days we get all the green lights, everything goes the way we plan it. Some days we get all the red. Nothing works. No matter how much effort we put in. Then, all we can do is go with the flow, or just wait with great patience. Sorry for the mumbling. Back to the recipe. This soft bread roll was the result of a mistake. I had something else in mind. However, when I made the dough, I got so distracted that I put way too much butter in it. It was melted butter. Once it’s in, it’s in. Fortunately, the result wasn’t bad at all. I thought why not share. I love everything with olives. The olives filling gives …

Matcha Crêpe Cake

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We celebrated our anniversary recently, and I made this Matcha crêpe cake as the dinner dessert. I don’t know if it’s age, we spend more and more time together at home. We would make dinner together, open a bottle of wine or two maybe, try different recipes, talk or listen to the music we both love. We celebrate things, just not very loud, I guess. 🙂 Sorry! I got carried away. It happens quite often lately. Back to the cake! I got this 15cm frying pan the other day for 10 dollars. It’s the perfect size for making crêpe cakes. For the batter in this recipe, I made about 18 crêpes. I think I used 15 crêpes for the cake. The numbers may vary depends on the size of your pan and the thickness of the crêpe you make. When you make the crêpe, keep the pan at low to medium heat. It might take a little longer to finish making all the crêpes. However, it will not burn it. Pleae be careful not to burn your fingers, …

Hazelnut Soft Bread

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Hey guys. I hope you are having an amazing day. I have a sweet soft bread recipe to share with you today. It looks like my desire for soft bread is still going strong. Last week, I used some hazelnut spread to make this sweet bread as my afternoon snack. When I said it’s sweet, it was actually not that sweet. I am watching my sugar intake. Anyway, all the sweet taste came from the organic honey I added in the filling. It’s just perfect with a cup of tea in the afternoon. Apart from honey and hazelnut spread, I added some cream cheese as well to give it a rich texture. If you like it sweeter, you can add some brown sugar, rice malt syrup or just add more honey. I used a round baking tray to shape the bread into a flower and garnished with some almond slivers. Feel free to use almond flakes if you prefer. The bread can be eaten cold or warm. I prefer to have something warm in a …

Damper with Feta

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I only found out about damper a month ago after I have been living in Australia for over four years. Shocking! I love it! I made one yesterday for our dinner party. Everyone liked it. It was so easy to make and so delicious. So I have to create a post to share it with you guys. It’s really a great solution for a quick bread.  After it’s baked, it is crispy outside and soft on the inside. Damper is a traditional Australian soda bread that is baked on campfire by swagmen. Basically, it’s made from flour, water or milk, and butter. Personally, I think it tastes a little bit like savoury scones without so much butter and egg. In this recipe, I add feta cheese, dill and pine nuts. Unfortunately, I ran out of sun-dried tomatoes. Otherwise, I will not hesitate to put some in the bread. When I say it’s simple to make, I am not kidding. There is absolutely no need to knead the dough (oh, how much I love that! 🙂 ). Rub …