Recipe | Sesame Crisps

Ingredients:

25g egg white (approximately one medium egg) (* used 2 medium egg whites)
30g castor sugar (* approx. 45g using measuring spoon)
30g plain flour (* 30 g measuring spoon)
20g unsalted butter
90g toasted white sesame seeds

Preparation:

1. Thaw egg white till room temperature
2. Sieve plain flour twice
3. Melt butter with double boil method. Put butter in a small bowl, transfer to a sauce pan with water. Heat the pan with medium flame until the butter melts. Set aside to cool down.
4. Line baking tray with grease proof paper.
5. Put white sesame seeds in a non-stick pan and dry fry (without oil) with a wooden spoon over a medium-low heat until they are fragrant.
6. Preheat oven at 170°C.

Methods:

1. In a mixing bowl, whisk egg white (with a hand whisk) until you see white bubbles. Add in sugar and beat in circular movement until the sugar dissolves.
2. Stir in melted butter and mix well.
3. Add in flour (all at once) and mix till no traces of flour and lump-free.
4. Add in toasted sesame seeds, use a spatula to fold in until the mixture is well combined. You will find the mixture is dry and sticky. That’s the correct texture you need.
5. Spoon 1/3 or ½ tablespoon of mixture on the baking tray. Spread out into a round shape (about 2cm diameter) using a fork.
6. Bake at 170°C for 8-10 minutes or until golden brown and crispy. Rotating the baking tray towards the last 2 minutes.
7. Remove from the oven, leave to cool and then store into an air-tight container.

Notes:

1. The layer must be thin and even (no overlapping of seeds) so that it will be very crispy. Wet the fork lightly to avoid mixture sticking on it and easy spreading.
2. You may need to bake these crisps in 3-4 rounds. The unbaked mixture can be left in the room temperature. (*I made this in 2-3 rounds; did not stick to the "2 cm" suggestion, hence different shaped/sized crisps)
3. Be careful not to overbake the crisps. If not, the sesame seeds will be burnt (Baked for 8 minutes the first batch - too soggy; approx. 10 minutes is good, slightly burnt, but crispy)
4. Use hand whisk from step 1-3 and spatula in step 4 only.
5. If the crisps turn soft, you can reheat them for 2-3 minutes at 160°C in a preheated oven.

I think this turned out to be a success. Though not as good looking as the original source, they are tasty and crispy!

(Source:food-4tots.com)

Recipe | Cornflake Chocolate Chip Marshmallow Cookies

*Inspired by Momofuku Milk Bar Cornflake Chocolate Chip Marshmallow Cookies*

Ingredients:
2 sticks unsalted butter at room temperature
1 ¼ cup packed dark brown sugar
1/3 cup granulated sugar
2 eggs
2 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 ½ tsp kosher salt (plus more for sprinkling)
3/4 cup oatmeal 1 1/4 cup lightly crushed cornflakes (= about 1 1/2 cup cornflakes before crushing)
2/3 cup mini chocolate chips
*about 3/4 cup mini marshmallows

Preheat the oven to 350 degrees.
In a mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes on medium speed.
Add the eggs and vanilla extract, and beat until combined.
Add the flour, baking soda, and salt and beat on low speed, just so the dry ingredients become incorporated.
With a wooden spoon, mix in the oatmeal, crushed cornflakes, and chocolate chips. (If you have time and would like the cookies to spread a little less, refrigerate the dough for two hours.)
On a parchment-lined baking sheet, scoop up and roll the dough into golf ball-sized spheres. (Six will fit comfortably on one pan–give them room to spread!)
Lightly press down 4 mini marshmallows in the center of each ball of dough. Sprinkle tops with a touch more salt. Repeat with the remaining dough. Bake for 9-10 minutes. The cookies will still look soft in the middle when you take them out of the oven. Allow them to cool directly on the tray for a few minutes before moving them onto a platter.

These are delicious! Made them twice over the Christmas break. I incorporated marshmallows into the dough. For the first batch I pressed 4 marshmallows on top; the second time baking these, I only put 1-2. Rolling the dough into perfectly smooth balls will give a nicely shaped round cookie, if that’s what you prefer.


(Source: thecookbookchronicles.com)

Recipe | Tofu Cheesecake

Ingredients

300g soft silken tofu (Couldn’t find Silken, used Soft instead)
150g whipping cream|
150g cream cheese
45g sugar
75g water (hot)
11g gelatine
Graham Cracker Crust

Steps

Dissolve gelatine in hot water, set aside.In a large bowl, cream together tofu, cream cheese and sugar until smooth using an electric mixer.In another bowl, whisk the whipping cream to soft peaks, then fold in the tofu batter.Fold in the gelatine solution.Fill in the prepared pan & refrigerate to set.

Notes 

- Texture: Mousse-like, not stiff enough (need more gelatine?)
- Taste: tofu

(Source: http://yuehandicrafts.blogspot.com )