I prefer Rokkatei Butter Sandwich (マルセイバターサンド) to Shiroi Koibito (白い恋人). What about u? Its Lambies again.

Freshly and Lovingly baked on : 17th Jan 2015

Lambie 2

Solo Lambie 1

Shiroi Koibito is something I will always receive from friends or relatives who came back from Hokkaido. I am thankful for any gift of love from friends although I do secretly hope that they do not bring me anymore Shiroi Koibito but Rokkatei Butter Sandwich Biscuits instead. I love the buttery and rum taste of these biscuits. It just seem so perfectly combined to bring about an explosion of flavours in my mouth. It is also a very decadent treat in gloomy days given the amount of butter involved. I will anytime prefer this over Shiroi Koibito!

However, my secret wish is never not answered. So I have to resort to baking some for myself instead. 😉 I got this recipe from a japanese website a few months back and forgot the link. The recipe that I have here was copied and printed out. I do not dare claim ownership of this recipe. However, after testing it, I think there is something missing in the flavours. I might decide to modify it when I can refresh the taste bud with the authentic ones soon. Otherwise, I am blissfully contented for now.

This is a four part project which took up about 5 hrs of my time. You can simply shape the biscuits into rectangles like the authentic ones or shape it into lambs like I did ( yes, am crazy over lambies recently and I wonder why?)

1) Biscuits
2) White Chocolate and Butter Cream
3) Rum soaked raisin
4) Crumble

Lets get started. I began off with making the biscuit dough since I have to chill it for about 2 hours.

Ingredients:

90g Cake Flour
25g Almond Flour
55g Unsalted Butter
35g Fine Sugar
5g Milk
A dash of Pure Vanilla Extract
An Egg york
2g Baking Soda

Directions:

Sift Cake flour and Baking soda together and set aside. Soften the butter with the sugar and cream it till it turned pale. Fold in the almond flour until well combined before adding in the egg york. Beat it well and add in the milk and vanilla extract. Ensure all are well beaten together before adding in the flour + baking soda mixture in 3 batches. Fold in until just combine. Do not over mixed it.

I divided up the dough as follow. Pinch out 60g of the dough and add in 3 g of milo powder. Mix it well. Use a cling wrap to wrap the dough and twist it tight. Pinch out another dough of 5g and add in a little charcoal powder, mixed well and twist it tight in a cling wrap. Finally, pinch out another 5g of dough and add a little pink colouring into it. Mixed it well and twist it tight. Pull out a piece of cling wrap and position the remaining dough onto it. Use another piece of cling wrap to cover it and roll it out flat. Refrigerate all doughs in the fridge for 2 hrs.

While waiting, work on the remaining of the components.

Rum Soaked Raisins

Ingredients:
20g Fine Sugar
60g Raisins
15g Rum
50g Water

Directions:

Use a small pot and melt the sugar with the water over low heat. Add in the raisin and let it boil for a few minutes. Once done, take it out and add in the rum. Stir well to combine and bring it to a boil again. Once done, let it cool down. Refrigerate it till you are ready to use it.

Butter and White Chocolate Cream

Ingredients:

50g Unsalted Butter
A pinch of salt
60g White Chocolate
5g Rum

Directions:

Melt the white chocolate over a double boiler and leave it to cool down. Beat the butter and salt up until it resembled beaten up cream. Add in the cooled white chocolate and beat it again. Then add in the rum and beat it till well combined. Leave it to firm up in the fridge until you are ready to use it.

Crumble

Ingredients:
25g Unsalted butter
60g Plain Flour
A pinch of Salt
25g Fine sugar

Directions:

Mix flour, salt and sugar into a bowl. Cut the butter into cubes. Placed it in a bowl. Refrigerate both bowls of ingredients for 1 hr before pouring the flour mixture into the bowl that contained the butter. Use your finger and rub the flour into the butter until it resemble fine crumbs. Once done, refrigerate again until you are ready to use it.

Shaping the biscuits:

I basically use a round cutter and cut out circles of biscuits from the flattened out dough and positioned them onto the baking tray. Ensure it is well spaced out. For this amount of dough, I am able to make about 4 pairs of cookies.

Then I pinched out a small amount of dough and round it up before flattening it and positioning it onto the bottom half of the round biscuits. Next, roll out balls of pink dough and black doughs as nose and eyes. Once done, I rolled out strips of milo tinted dough and shape it into a spiral for the horns. I am not able to weigh them because the weight does not register on my weighing machine. Eye ball the proportion of sizes if you can. A lot of these shaping are done free hand.

Before Baking:

lambie raw 1

Lambie Raw 2

Once the foundation of the cookies shaping are done, I firm it up in the fridge while heating up the oven to 175 degree.

When they are ready to bake, I basically scattered some crumbles between the horns to create the cashmere effect. Then I baked these for 10 minutes or until it brown at the sides.

While Baking:

lambie wip 1

Once it is taken out of the oven, I let it cooled down for a few minutes before attempting to lift it off the baking tray. Once all are lifted off the baking tray and let them cool down completely.

Assembly:

Spread a generous layer of cream onto one side of the biscuit and add in a reasonable amount of raisins before sandwiching it up.

See the decadent butter white chocolate cream?

Lambie with cream and raisin

Let these firm up in the fridge for a day before serving!! Itadakimasu!

Floating Lambie 1

3 Lambie 1

Sacrificial Lamb.. or Ram? Ehm…I just want to make it into a mantou!

Freshly and Lovingly Steamed : 16th Jan 2015

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IMG_1286

I was at church today when Pastor spoke about the sacrificial lamb. It stirred this desire within. A desire which I have been wanting to realise. This idea was conceived way ahead i.e. at least 1 month back but I just do not have the desire and motivation to go ahead with it. Weekend has been such precious time to rest and work on the business. However, I think its an apt timing today after hearing pastor Prince spoke about the sacrificial lamb.

This creation is nothing new. I am going to use my old trusted mantou recipe. The only difference is making it to look like a 3D ram. I only have an idea in my head of how to go about making it. Before I start, I pray that it will turn out to be exactly how I conceive it to be.

So here go:

You can refer to this post for the mantou recipe.

https://iwannabakethistoday.com/2014/02/22/馒头阿%E3%80%82%E3%80%82馒头%E3%80%82%E3%80%82我真的对你情有独钟%E3%80%82%E3%80%82steamed-buns/

To make this Ram Mantou:

1) Roll out 50g dough each and round it up. Place this main dough onto a piece of parchment paper. I cut a bigger square than normal since I know that it will expand while steaming and I need to cater for that.

2) Roll out 5g of dough each for the horn. Roll it out into long strips and then create it into a spiral. After testing it now, I realised that I probably need to coat this strip of dough with flour before rolling up into a spiral shape. In that case, the dough does not get fused into each other and the spiral will be more distinct.

3) position the horns onto both side of the dough

4) Then its now more free play. Pinch out dough size of 1g and 2g. Round it up and position it onto the body of the main dough. I suggest alternate of different sizes of dough.

5) This mantou took me a long time before of the individual doughs that you need to pinch out and position onto the main body of the mantou. You can get a friend to help! 😉

6) Once done, let it proof for another 15 minutes and follow the instructions in the mantou recipe to steam it.

7) Let these babies rest and cool down before using edible food colouring pen and draw in the eyes and nose.

Remember to steam it in medium heat. Too high a heat will cause the dough to burst!

I was seriously amused by the outcome. It is beyond my expectations but it certainly gave me a good laugh. I think baking should be fun and experimental. I truly enjoy the unexpected outcome and the laugh the whole family get out of it!. Although it is not very nice an outcome. I believe in learning from the mistakes. Hope you can enjoy this undesired outcome as well!. 😉

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All you need is Nut Spread, Egg and Sugar to make this Cashew Nut spread biscuits! Happy Lamb Year!

Freshly and Lovingly Baked : 11th Jan 2015

Sheep in 2 with flowers

Sheep in Group 1

Yes, Chinese New Year is coming. The coffee table looks awfully empty with just a vase of flowers. Too many commitments taking my time away from baking. I need to do an easy bake which does not take up hours of my time. I bought a jar of cashew nut spread hoping to substitute my laziness to roast and grind the cashew nuts. This is a recipe testing bake. So lets see how it turns out to be!

I love this bake for the fact that it is gluten free and have no additional butter in this bake. The fat came solely from the cashew nut spread. This is a flourless biscuit version. So for those on a low carb diet, this is perfect!!

I think this will be a hit among my colleagues since WE are always on a low carb diet!

Sheep Alone

Sheep in 2

In fact, this basic ratio form the foundation of other variation of biscuits. You can add fresh nuts into it or chocolate chips. Or you can change the nut flavor but simply changing the nut spread. If it is too sweet, you can simply take 1 to 2 tbsp out from the 1/2 cup. I do find this ratio a tad too sweet so just take 1 to 2 tbsp of sugar out. Originally, I use granulated white sugar to bake this project. However, it is better to use fine sugar so that you will not have visible sugar bits that you can bite into.

No need grinding of nuts or a whole cocktail of ingredients. All you need is the nut spread, sugar and egg! How easy can this be? Shall we get cracking?

Sheep BIP

Ingredients:

1/2 Cup Cashew Nut Spread

1/2 Cup Fine White Sugar

1/2 Whole Egg (about 20g)

Directions:

Combine nut spread and white sugar together until well mixed. Then add in the egg and mixed well. Preheat the oven to 175 degree while you work on the dough.

Once done, scoop up a desired amount and round it up with your palms. Position the cookies onto the baking tray with parchment paper. You can either use a fork to make it flat or you can choose to do the lamb cookies design which I did. I took out a small portion of the dough and add charcoal powder into it.

Once you have done up the cookies into the desired patterns. Bake these for 9 minutes. Do not attempt to lift the cookies off the parchment immediately after taking it out from the oven. Let it cool for 6 to 8 minutes before attempting to remove it.

SHeep in 3

Sheeps in Group 2