Gluten-Free Rice Flour Vanilla Sponge Cake. Very Moist & Fluffy ! BEMBUM KITCHEN 2026-09-26 | Gluten-Free Rice Flour Vanilla Sponge Cake. Very Moist & Fluffy !
How to Make Kawaii Chewy Mochi Donuts (No Deflate After Frying)! BEMBUM KITCHEN 2023-08-19 | Hi Guys, today we are making these “Cute Mochi Donuts”The Mochi-like texture is uniqueThey are soft, airy, bouncy, and chewy all at the same time 🤗The dough is easy to make and it doesn’t deflate after fryingI hope that you enjoy the recipe!CUTE CHEWY MOCHI DONUTYield: 20 piecesActive Time: 1 HourTotal Time: 1½ Hours☘️Donut Dough125g Glutinous Rice Flour150g Cake Flour90g Caster Sugar10g Baking Powder125g Greek/ Plain Yogurt 125g Silken Tofu☘️Coating & DetailsWhite Chocolate Compound (melted 80-90°F) Candy Colors*NOTES: You can substitute Chocolate Compound with Candy MeltsFrying temperature and time: 160-170°C ~ 4 MinutesTo Store: At room temperature (in an airtight container for 2 days) Blog: wordpress.com/home/bembumkitchen.home.blogInstagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchenMusic courtesy of Epidemic Sound & Artist#mochidonuts #japanesedonut #pondering
1980s Vintage Bacon and Cheese Bread BEMBUM KITCHEN 2023-08-06 | Hi Everyone!I made this savoury "Vintage Bacon and Cheese Bread" that famous in 1980’s.This is one of the most legendary bread at the Bakery in my hometownMy family love it so much I hope you enjoy and relax while you watch today's video.Thank you for watching! 🪴❤️For the full written recipe: http://bembumkitchen.home.blog/2023/08/10/1980s-vintage-bacon-and-cheese-bread/BACON AND CHEESE BREADYield: One (450g Loaf Pan)Active time: 1 hourTotal time: 4½ hours☘️Bread Dough120 g Bread Flour120 g All-Purpose Flour1 tsp Instant Yeast25 g Caster Sugar1/2 tsp Salt15 g Milk Powder65 g Milk45 g Eggs35 g Water35 g Salted Butter☘️Filling150 g grated Edam cheese (OR you can use processed cheese slices)3 slices Back Bacon☘️Eggwash1 tbs Eggs3 tbs Milk☘️Grated Cheddar Cheese on top for toppingBaking temperature and time: 180°C ~ 35 minutes (add grated cheese on top after 25 minutes baking)Blog: wordpress.com/home/bembumkitchen.home.blogInstagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchenMusic courtesy of Artist #bread #bacon #cheese
How to Make Sumikko Gurashi Deco Mousse Cake! BEMBUM KITCHEN 2023-07-14 | I’m obsessed with Sumikko Gurashi, I even sleep with them every day 🤗And I love this cake so much, I think they are really cute and so tasty.Sponge cake painted with cute Sumikko and filled with delicious and cloud-like strawberry mousse.It is super light, moist and really fluffy.And I will show you in detail how it’s done...I hope you Guys enjoy it ! ❤️#bembumkitchen #sumikkogurashidecomoussecake #cutecake For the FULL RECIPE and TEMPLATES: http://bembumkitchen.home.blog/2023/07/14/sumikko-gurashi-deco-mousse-cake/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen♥︎ For more detailed recipes, please refer on the down below ♥︎Sumikko Gurashi DECO MOUSSE CAKEYield: One 5-Inch Round Pan x 3-Inch TallActive Time: 3 HoursTotal Time: 10 Hours✨DRAWING PASTE70 g Unsalted Butter70 g Egg Whites70 g Icing Sugar70 g Cake FlourFood Colouring✨CAKE BATTER115 g Milk35 g Caster Sugar35 g Vegetable Oil90 g Cake Flour (sifted)Blue Food Colouring115 g Egg Whites35 g Caster Sugar✨STRAWBERRY MOUSSE2 ½ tbs Cold Water8 g Gelatine Powder190 g Fresh Strawberris70 g Caster Sugar3/4 tbs Lemon Juice190 g Whipping Cream✨BUTTERCREAM90 g Shortening15 g Unsalted Butter60 g Icing Sugar1 tsp Vanilla Exract30 g Whipping CreamBaking temperature & time: 170°C ~ 12 MinutesTo Store: In the fridge (in an airtight container) for 3-4 days00:00 Intro00:29 Prepare Templates & Pan01:36 Making Drawing Paste02:22 Drawing Steps06:55 Making Cake Batter09:47 Assembly the Cake into the Pan11:15 Making Strawberry Mousse13:04 Making Buttercream13:29 FinishingMusic courtesy of Artist 💓
Sticky Pear Cinnamon Rolls (No Mixer) BEMBUM KITCHEN 2023-06-09 | Sticky... gooey... it's so hard to resistThese buttery buns are filled with Sweet Pears, Cinnamon Butter, a touch of Dark Chocolate and covered in a Sticky Toffee Glaze.The pear and toffee glaze really make it SPECIAL !♥︎ For more detailed recipes, please refer on the down below ♥︎For the full recipe: http://bembumkitchen.home.blog/2023/06/12/sticky-pear-cinnamon-rolls-no-mixer/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchenSTICKY PEAR CINNAMON ROLLSYield: 6 RollsActive Time: 1½ HoursTotal Time: 3 Hours♥︎ Rolls Dough250 g Bread Flour25 g Caster Sugar1½ tsp Instant Yeast1/4 tsp Salt100 g Milk50 g Unsalted Butter50 g Eggs♥︎ Pears Filling450 g Ripe Pears1/2 tbs Caster SugarJuice of 1/4 Lemon15 g Unsalted Butter♥︎ Cinnamon Butter50 g Unsalted Butter (Softened)35 Brown Sugar1/2 tbs Cinnamon Powder♥︎ 20 g Dark Chocolate (70%)♥︎Toffee Glaze40 g Unsalted Butter1½ tbs Maple Syrup1½ tbs Brown SugarBaking temperature and time: 160°C ~ 25 Minutes (bake for another 5-10 minutes after adding the glaze)00:00 Intro00:25 Making Rolls Dough02:05 Making Pear Filling03:00 Making Cinnamon Butter03:13 Prepare the Pan03:22 Roll the Dough05:41 Making Toffee GlazeMusic courtesy of Artlist and Epidemic Sound 💓#cinnamonrolls #stickybread #stickybuns
How to Make Korean Mugwort Rice Cake (Ssuk-Injeolmi)! 쑥인절미 BEMBUM KITCHEN 2023-05-17 | Hi everyone, today we are making these Korean Mugwort Rice Cake which is known as 쑥인절미 (Ssuk-Injeolmi) Mugwort has seen continuous use in many cultures throughout the world as a medicinal, spiritual, and culinary ingredient.These fragrant green herbs produces a herbal and slightly minty taste.I hope this video gave you some insight into this treat, and gives you a new way to enjoy this useful plant!♥︎ For more detailed recipes, please refer on the down below ♥︎Get the full recipes: http://bembumkitchen.home.blog/2023/05/23/korean-mugwort-rice-cake-ssuk-injeolmi-%ec%91%a5%ec%9d%b8%ec%a0%88%eb%af%b8/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchenKOREAN MUGWORT RICE CAKEYield: 6 Rice CakesActive Time: 1½ HoursTotal Time: 3 Hours♥︎ Red Bean Filling120 g Red Bean1/8 tsp Salt1000 ml Water60 g Granulated Sugar♥︎ Rice Cake Dough20 g Wheat Starch60 g Water15 g Mugwort Powder200 g Hot Boiling Water130 g Glutinous Rice Flour40 g Icing Sugar1/2 tbs Unsalted Butter1/2 tsp Vanilla Extract40 g WaterSteaming time: Over Hight Heat~10 MinutesNOTES- They will turn chewy when cooled, and hard when chilled- To Store: in the fridge for 3-4 days (in an airtight container)- Simply reheat for 30 seconds in the microwave or 10 minutes in the steamer (no longer, or they might burst)00:00 Intro00:39 Making the Red Bean Filling02:39 Making the Rice Cake Dough05:08 Shaping the Rice Cakes06:57 Steam the Rice CakesMusic courtesy of Artlist 💓 and Youtube
Classic Neapolitan Cupcakes | Fluffy & Less Sweet! ASMR BEMBUM KITCHEN 2023-04-28 | I do love ice cream inspired cupcakesAnd this cupcakes of traditional Neapolitan Ice Cream flavours is just thatThe cupcake is really moist and not too sweetWith a little bit tangy flavour of fluffy Strawberry Meringue Buttercream I hope you will enjoy it as much as I do♥︎ For more detailed recipes, please refer on the down below ♥︎Get the full recipes: http://bembumkitchen.home.blog/2023/05/06/classic-neapolitan-cupcakes-moist-less-sweet/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchenCLASSIC NEAPOLITAN CUPCAKESYield: 6 cupcakesActive Time: 1 HoursTotal Time: 2 ½ Hours INGREDIENTS♥︎ Cupcake Batter115 g Cake Flour1 tsp Baking Powder1/4 tsp Salt75 g Unsalted Butter (room temperature)116 g Granulated Sugar105 g Egg Whites (room temperature)2/3 tsp Clear Vanilla Extract80 g Buttermilk (room temperature)40 g Sour Cream (room temperature)6 g Cocoa Powder (Dutch-Processed)15 g Hot Water15 g Chopped Dark Chocolate (61%)*NOTE (Buttermilk Substitute)Option 1: Replace Buttermilk with a mixture either 1 teaspoon of vinegar or Lemon Juice and 80 grams of milk; Let it sit for 5 minutesOption 2: Replace Buttermilk with a mixture of 40 grams of Milk and 40 grams of Plain Greek YogurtBaking temperature and time: Preheated 160°C ~ 25 Minutes♥︎ Strawberry Buttercream70 g Egg Whites (room temperature)125 g Granulated Sugar170 g Unsalted Butter (room temperature)150 g Fresh Strawberry Puree2 drops of Dusty Pink/ Rose food colouring♥︎ Others829 NozzleTo Store: Best served on the day it's made.However, decorated cupcakes can be stored in the fridge for 3-4 days (in an airtight container). Make sure that you take it out of the fridge 30 minutes before serving it.Music courtesy of Epidemicsound 💓
How to Make Sumikko Gurashi Bread Shop Manager BREAD STICK! BEMBUM KITCHEN 2023-03-18 | Do you know...PAN TENCHO is "Sumikko Gurashi Bread Shop Manager" who teaches Sumikkos on making bread ?Today, Pan Tencho want to show you the tastiness of the chocolate bread stick from its BakeryIf you love Sumikko Gurashi, I’m sure you definitely want to try!It’s not only delicious but so adorable…I hope that you enjoy the recipe!#bembumkitchen #cutebread #sumikkogurashi Get the full recipe: http://bembumkitchen.home.blog/2023/03/28/sumikko-gurashi-bread-shop-manager-bread-stick/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchenSUMIKKOS BREAD SHOP MANAGER BREAD STICKYield: 9 piecesActive Time: 2 HoursTotal Time: 3 ½ Hours ✨CHOCOLATE FILLING60 g All-Purpose Flour15 g Cocoa Powder25 g Water50 g Granulated Sugar25 g Dark Chocolate (Compound)12 g Unsalted Butter✨BREAD DOUGH175 g All-Purpose Flour1/2 tsp Baking Powder1/4 tsp Baking Soda35 g Unsalted Butter60 g Granulated Sugar35 g Eggs1/2 tbsp Egg Whites1/2 tbsp Corn Syrup35 g Evaporated MilkFood Colouring (Orange, Dark Brown, Yellow)✨ROYAL ICING110 g Icing Sugar5 g Corn Syrup1 tbsp +1/2 tsp Warm WaterBaking temperature and time: In the preheated 180°C oven ~ 20 MinutesTo Store:Store the completely cooled bread stick in an airtight container at room temperature for the day;In the refrigerator for up to 5 days; In the freezer for up to 2 weeksMusic courtesy of Artlist 💓
How To Make Chocolate Potica (Traditional Slovenian Nut Roll)! BEMBUM KITCHEN 2023-02-23 | Potica (pronounced poh-TEET-sah) originates from Slovenia. It's the most delicious Nut Roll, that's prepared with light Brioche dough and filled with a rich, tasty filling. Its traditionally eaten on all holidays, like Easter, Christmas and other celebrations like birthdays and weddings.For the chocolate lover, I highly recommend to try this and I’m sure your kids will love it too.I hope that you enjoy the recipe.#chocolatepotica #sloveniannutroll #bembumkitchen Get the full recipe: http://bembumkitchen.home.blog/2023/03/01/chocolate-potica/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchenCHOCOLATE POTICA (SLOVENIAN NUT ROLL)Yield: One Diameter 22 cm Bundt Cake PanActive time: 1 ½ HoursTotal time: 5 Hours✨DOUGH30 g Milk (room temp.)1/2 tbsp Instant/ Active Dry Yeast1 tbsp Granulated Sugar120 g Evaporated Milk30 g Egg Yolks30 g Plain Greek Yogurt/ Sour Cream270 g All-Purpose Flour1/2 tsp Salt45 g Unsalted Butter (soft)20 g Granulated Sugar30 g All-Purpose Flour (for kneading)✨FILLING60 g Milk 85 g Maple Syrup/ Honey200 g Granulated Sugar25 g Cocoa Powder (sifted)45 g Egg Whites1/2 tbsp Vanilla Extract30 g Unsalted Butter60 g Dark Chocolate 70% (chopped)60 g Walnut/ Cashew/ Pecan (ground)✨GLAZEEgg WhitesBaking temperature and time: In the preheated 160°C oven ~ 1 Hour NOTESBest serve one day after baking. Store it in an airtight container 4 - 5 days at room temperature. You can also freeze it, in a freezer bag for up to two months.Music courtesy of Epidemic Sound & Artlist 💓
How to Make Korilakkuma Pineapple Cakes! BEMBUM KITCHEN 2023-02-05 | This unique Korilakkuma Pineapple Cakes no longer makes us bored with the standard rectangular shape.Tender buttery crust with a sweet and tang of homemade pineapple filling inside; NO cracks and it just perfectly melts in your mouth.Get the full recipe: http://bembumkitchen.home.blog/2023/02/09/korilakkuma-pineapple-cakes/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #cutepineapplecakes #korilakkuma Rilakkuma Cookie Cutter: amzn.to/3Y6iNvuKORILAKKUMA PINEAPPLE CAKESYield: 40 piecesActive Time: 3 hoursTotal Time: 4 hours*PINEAPPLE FILLING1000 g Pineapple (after peeled)200 g Granulated Sugar10 ml Lemon Juice1/8 tsp Salt*CRUST DOUGH340 g Salted Butter (soft)100 g Icing Sugar85 g Egg Yolks75 g Condensed Milk530 g Cake Flour1/2 tsp Salt*ROYAL ICING130 g Icing Sugar (sifted)4 tsp Lemon Juice30 g Corn SyrupBAKING TEMPERATURE & TIME170°C ~ 18 to 20 MinutesNOTES Pineapple Cakes will keep well for up to 3 months in the fridge, in an airtight containerMusic courtesy of Epidemic Sound 💓
How to Make Traditional Red Bean Jujube Nian Gao 年糕 (Quick and Easy Way)| Chinese New Year Cake! BEMBUM KITCHEN 2023-01-07 | An EASY way to make homemade Nian Gao; No need to use banana leaves to make it, and it takes a short time for steaming. They are not too sweet, really tasty. I hope that you enjoy the recipe :)RED BEAN JUJUBE Nian GaoYield: Two Pudding Pan (450 ml each)Active Time: 2½ HoursTotal Time: 5 HoursSweet Bean:60 g Red Bean1000 ml Water1/8 tsp Salt30 g Granulated SugarWhite Batter: 100 g Granulated Sugar100 g Hot Boiling Water1/4 tsp Salt100 g Water (Room Temp.)100 g Glutinous Rice Flour50 g Rice Flour50 g Tapioca StarchZest from 1 OrangeYellow Batter:100 g Palm Sugar (Grated)50 g Hot Boiling Water1/8 tsp Salt50 g Water (Room Temp.)50 Glutinous Rice Flour25 Rice Flour25 Tapioca Starch55 g Pitted JujubesSTEAMING TIME25 Minutes for White Batter45 Minutes for Yellow BatterNOTES*The cake should be stored in the fridge (in an airtight container) It can be stored for 1 week (in the fridge) OR 1 month (in the freezer)FULL RECIPE: http://bembumkitchen.home.blog/2023/01/10/red-bean-jujube-nian-gao/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #niangao #kuihbakul #kuekeranjangimlek Music courtesy of Epidemic Sound & Artlist 💓
2022 End Year Vlog 🎄⛄ | 4 Holiday Treats Recipes! BEMBUM KITCHEN 2022-12-13 | Hey Guys, how is your Christmas preparation?Today I will share 4 recipes that I usually make for Christmas or holiday desserts;"Gingerbread Cookies, Fruit Tea Bread, Triple Chocolate Peppermint Donuts and Ginger Milk Tea"These recipes are so easy to make and delicious, perfect for a busy Christmas dayI hope you like it :)CHAPTRES:00:00 Intro00:39 Baking Overnight No-Knead Bread02:05 Preparing Breakfast05:15 Making Gingerbread Cookies10:30 Preparing Soaked Dried Fruits for the Fruit Tea Cake/ Bread12:02 Making Fruit Tea Cake/ Bread15:05 Making Triple Chocolate Peppermint Donuts21:20 Preparing Ginger Milk TeaFULL RECIPE: http://bembumkitchen.home.blog/2022/12/22/christmas-holiday-treats/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #christmastreats #chocolatedonuts #gingerbreadcookies #christmasdrinks #fruitteabread In this video list of tools and ingredients that I used in creating this project♥ Cameras: Fujifilm X-T3 Mirrorless amzn.to/3TgeZVV♥ Tripod: VILTROX VX-18M amzn.to/3gl5mXj♥ Microphone: Rode NT-USB amzn.to/3CKuAWS♥ Camera Field Monitor: FEELWORLD T7 7 Inch amzn.to/3TAcPAsDisclaimer:Some of the above links are affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support.✨OVERNIGHT NO-KNEAD BREADYield: One 15 diameter loafActive time: 1 HourTotal time: 11 Hours200 g All-Purpose Flour (unbleached)50 Whole Wheat Flour (100% Stone Ground)1/3 tsp Instant Yeast1/4 tsp Granulated Sugar1 tsp Salt1/2 tbsp Caraway Seeds (optional)180 g Water (room temperature)In a large bowl; mix all dry and wet ingredient (when you mix it, make sure that the salt doesn't have direct contact with the yeast); Cover the bowl with a plastic wrap and let it sit at room temperature overnight for about 8 to 18 hours or until doubled in size and the top of the dough has a lot of air bubbles.* Time will depend on your room temperature - the cooler the room the longer it will take.On the next day, roll the dough into a smooth ball, place it in the proofing basket (that has been floured) and let it proof for 1 ½ - 2 hours or until almost double in size (if you lightly press into the dough, if will leave a slight indentation).*Overnight No-Knead Bread baking temperature and time: In the preheated 210°C oven ~ (put the bread inside HOT Cast Iron Pot) for 30 minutes ; then remove the pot lid and continue bake for about 10-20 minutes or until golden brown.Remove the bread from the pot and let it cool completely on the cooling rack.✨GINGERBREAD COOKIESYield: 2 Dozen Medium SizeActive time: 1 HourTotal time: 3 1/2 Hours25 g Water70 g Brown Sugar1 tbsp Molasses1 tbsp Maple Syrup/ Honey1 tbsp Cinnamon Powder1 tbsp Fresh Ginger (grated)1/3 tsp Ground Cloves 85 g Salted Butter1/3 tsp Baking Soda185 g All-Purpose Flour*Gingerbread Cookies baking temperature and time: In the preheated 200°C oven ~ 12 Minutes (Large Size); 8 Minutes (Small Size)Rotating the pan approximately halfway through the bake time.Remove cookies from the pan and let it cool completely on the cooling rack.✨FRUIT TEA BREADYield: One 17x8x6 cm Loaf PanActive time: 30 MinutesTotal time: 10 Hours2 Bags Black Tea (Ceylon)125 g Hot Water100 g Jaggery/ Muscovado Sugar40 g Golden Raisins40 g Black Raisins25 g Dried Apricots (chopped)Zest of 1 Orange175 g All-Purpose Flour1/3 tsp Baking Powder1/8 tsp Salt1 tsp Mixed Spice Powder30 g Whole Eggs25 g Unsalted Butter (softened)Almond Slices (optional)*Fruit Tea Bread baking temperature and time: In the preheated 160°C oven ~ 45 minutes-Rest in the oven ~ 10 Minutes-Rest in the pan ~ 10 Minutes-Remove the bread from the pan and let it cool completely on the cooling rack✨TRIPLE CHOCOLATE PEPPERMINT DONUTSYield: 8 Pieces (6 cm Diameter)Active time: 2 HoursTotal time: 3 HoursChocolate Custard:35 g Egg Yolks10 g All-Purpose Flour1 tsp Corn Starch170 g Milk25 g Granulated Sugar50 g Dark Chocolate (Couverture/ Compound)1 tbsp Dark Rum Chocolate Donuts Dough:80 g Water40 g Milk20 g Egg Yolks30 g Granulated Sugar1/3 tsp Salt2/3 tsp Instant Yeast140 g Bread Flour40 g All-Purpose Flour20 g Cocoa Powder1/4 tsp Baking Powder30 g Salted ButterTop Coating:150 g Dark Chocolate (Compound)*Chocolate Donuts cooking temperature and time: Fry in hot oil 160°C to 170°C ~ 2 MinutesRemove donuts from the pan and let it cool completely on the cooling rack.✨GINGER MILK TEAYield: 2 Active time: 15 MinutesTotal Time: 45 Minutes80 g Fresh Old Ginger2 Stalks Lemongrass1 Cinnamon Stick4 Whole Cloves30 g Palm Sugar500 ml Water200 ml Hot Milk (frothy)Cinnamon Powder (garnish)*Ginger Milk Tea boiling time: 15 MinutesMusic courtesy of Epidemic Sound & Artlist 💓
How to Make MUJI Cafe Purple Sweet Potato & Chestnut Roll Cake! BEMBUM KITCHEN 2022-11-27 | Hey Guys, I fall in love with this cake since first time I had it at MUJI café“Sweet Purple Potato and Chestnut Roll”. A cotton soft vanilla sponge cake, loaded with Chestnuts cream and earthy purple sweet potatoes.And since Christmas is coming soon, I developed the cotton sponge cake with spinach powder that I really love. The earthy flavour of the spinach bring freshness and goes very well with the sweetness from the sweet potatoes. And yes, the vibrant purple and green colour is more lovely too. I hope you like it!FULL RECIPE: http://bembumkitchen.home.blog/2022/12/03/purple-sweet-potato-chestnut-roll/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#MUJIrollcake #purplesweetpotatochestnutcake #bembumkitchen In this video list of tools and ingredients that I used in creating this project♥ Cameras: Fujifilm X-T3 Mirrorless amzn.to/3TgeZVV♥ Tripod: VILTROX VX-18M amzn.to/3gl5mXj♥ Microphone: Rode NT-USB amzn.to/3CKuAWS♥ Camera Field Monitor: FEELWORLD T7 7 Inch amzn.to/3TAcPAs♥ Baking: Hand Mixer (cordless): https://shope.ee/AtmTHxSYySilicone Pastry Mat : amzn.to/3F2KUogCutting Board: https://shope.ee/1fiaHEazIHStainless Steel Mixing Bowl with Handle: https://shope.ee/9K81PVtwqgDisclaimer:Some of the above links are affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support.PURPLE SWEET POTATO & CHESTNUT ROLLYield: One (23 x 23) cm Square PanActive time: 1½ hoursTotal Time: 2½ hours✨PURPLE SWEET POTATO PASTE250 g Purple Sweet Potatoes100 g Heavy Cream✨SPINACH SPONGE CAKE55 g Egg Yolks15 g Caster Sugar45 g Milk (warm)30 g Vegetable Oil1/2 tsp Vanilla Extract1/2 tbsp Spinach Powder2 tsp Hot Water45 g All-Purpose Flour10 g Corn Starch90 g Egg Whites1/4 tsp Cream of Tartar45 g Caster Sugar✨CHESTNUT CREAM1/2 tsp Unflavoured Gelatine Powder3/4 tbsp Cold Water175 g Heavy Cream (cold)30 g Icing Sugar1/2 tsp Vanilla Extract50 g Chestnut (chopped)BAKING TEMPERATURE & TIME 150°C - 25 to 30 MinutesNOTESThe cake should be stored in the fridge (in an airtight container). Best served on the day it's made; it can be store in the fridge for 3-4 days.Music courtesy of Epidemic Sound & Artlist 💓
How to Make Vintage Style Petits Fours | Less Sweet! BEMBUM KITCHEN 2022-11-12 | Fondant Fancies which also known as Petits fours are fanciful cakes traditionally eaten at teatime.In fact, the name Petit Four translate as “small oven”They often have multiple thin layers of cake; with a fruit glaze in the middle, covered in fondant or icing and usually adorned with intricate decorations. My iced version of Petits Fours is a cotton sponge cake with vanilla buttercream in the middle and covered in white chocolate.I found that buttercream and white chocolate is a great alternative for those who find the fruit glaze and fondant or icing slightly too sweet.I hope that you will enjoy the recipe :)FULL RECIPE: http://bembumkitchen.home.blog/2022/11/16/vintage-style-petits-fours-less-sweet/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#petitfour #fondantfancies #bembumkitchenIn this video list of tools and ingredients that I used in creating this project♥ Cameras: Fujifilm X-T3 Mirrorless amzn.to/3TgeZVV♥ Tripod: VILTROX VX-18M amzn.to/3gl5mXj♥ Microphone: Rode NT-USB amzn.to/3CKuAWS♥ Camera Field Monitor: FEELWORLD T7 7 Inch amzn.to/3TAcPAs♥ Peggy Porschen Book: amzn.to/3EuGmqn♥ Baking:Hand Mixer (cordless): https://shope.ee/AtmTHxSYyPastel Saucepan: amzn.to/3UUNeT9Silicone Baking Matt: https://shope.ee/4pfc2LthOiPalette Knife/ Spatula: https://shope.ee/5zrZQWJzm6Enamel Mixing Bowl: https://shope.ee/5pY9EM7iJFCooling Rack: https://shope.ee/3pn4qqG6HABlue Pan: https://shope.ee/AK0YaqcGVkStraight Frill Cutter: https://shope.ee/7eznQ2BCy5Turquoise Clay tool: https://shope.ee/6zk6ct73GTCutting Board: https://shope.ee/1fiaHEazIHStainless Steel Mixing Bowl with Handle: https://shope.ee/9K81PVtwqgWhite Silicone Spatula: https://shope.ee/6zk6dsHbnOPink Knife: https://shope.ee/3pn4sJEfzNLeaf Petal Veiner: https://shope.ee/LDCinn2czOven Mitt: amzn.to/3ErkwEfCandy Colour Blue: amzn.to/3UMG2sACandy Colour Green: amzn.to/3g6jKTNDisclaimer:Some of the above links are affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support.Chapters:00:00 Intro01:01 Prepare Modelling Chocolate02:11 Making Sponge Cake05:02 Making Buttercream07:01 Cut, Fill and Divide the Cake09:20 Prepare the Chocolate Coating10:09 Coat the cake10:57 Making the Modelling Chocolate Roses14:07 Decorate the bottom part of the cake with Straight Frill Cutter15:04 Arrange the flower on the CakeVINTAGE PETITS FOURSYield: 9 piecesActive Time: 2 ½ hoursTotal Time: 3 ½ hoursMODELLING CHOCOLATE200 g White Chocolate Compound50 g Corn SyrupFood Colouring (water/ oil based/ powder or candy colouring)SPONGE CAKE60 g Egg Yolks45 g Vegetable Oil55 g Milk1 tsp Vanilla Extract80 All-Purpose Flour1 tbsp Corn Starch1/4 tsp Baking Powder90 Egg Whites70 g Granulated SugarBUTTERCREAM30 g Egg WhitesA pinch of Salt1/2 tbsp Granulated Sugar60 g Water50 g Granulated Sugar85 g Unsalted Butter1 tsp Vanilla ExtractCHOCOLATE COATING400 g White Chocolate Compound1 tsp Vegetable OilCandy Colouring or Food Colouring PowderBAKING TEMPERATURE & TIME 170°C - 25 MinutesNOTESPetits Fours should be stored in an airtight container in a cool place and eaten with 2 days.Music courtesy of Epidemic Sound 💓
How to Make Rainbow Mochi Roll! BEMBUM KITCHEN 2022-10-17 | Hey Guys today we are making these “Rainbow Mochi Roll”We need only 4 ingredients to make it, colour it, steam and roll it into kinda a Swiss roll.These Mochi has a pretty rainbow colour and so wonderfully chewy, stretchy and bouncy.They are not only look pretty and adorable but also yummyAnd it’s really taste great if you paired them with your favourite ice creamI hope you Guys enjoy the recipe!FULL RECIPE: http://bembumkitchen.home.blog/2022/10/20/rainbow-mochi-roll/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#mochiroll #cutemochi #rainbowmochiIn this video list of tools that I used in creating this project♥ Baking:6-Inch Square Cake Pan amzn.to/3s3gA5zTurquoise Pastel Jug amzn.to/3D6c6kYBlue Pastel Pan amzn.to/3CDPLtDBamboo Steamer amzn.to/3MCPRq3Silicone Mat: https://shope.ee/3AXO6U3emw♥ Cameras: Fujifilm X-T3 Mirrorless amzn.to/3TgeZVV♥ Tripod: VILTROX VX-18M amzn.to/3gl5mXj♥ Microphone: Rode NT-USB amzn.to/3CKuAWS♥ Camera Field Monitor: FEELWORLD T7 7 Inch amzn.to/3TAcPAsDisclaimer:Some of the above links are affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support.RAINBOW MOCHI ROLLYield: One 6-Inch Square PanActive time: 30 minutesTotal time: 1 ½ hoursMOCHI DOUGH135 g Glutinous Rice Flour75 g Granulated Sugar180 g Milk1 tsp Vanilla Extract COATING50 g Potato or Corn StarchDesiccated CoconutSTEAMING TIMEWhite layer 5 minutesGreen layer 5 minutesBlue layer 5 minutesPink layer 15 minutesNOTES- If you use other extracts; make sure the taste is not overwhelm; for example almond extract which has a very strong taste; you just need a little bit is enough- These mochi taste best fresh on the day it’s made.It can be kept about 3 days in the fridge in a sealed container; on the 4’th day the chewiness will start to decrease.Chapters:00:00 Intro00:48 Prepare the pan01:05 Mochi Dough02:23 Steaming03:55 Rolling06:10 Coating05:33 Cutting
3 Method Juicy Dumpling from Scratch 饺子(Panfried, Boiled, Gyoza)! BEMBUM KITCHEN 2022-09-12 | Hi Everyone, I’ve been making this dumpling recipe for a long time.This recipe is the only one I learned from my Mom, because She rarely want to share her recipes to anyone.My family eaten a lot of dumplings in restaurant, but somehow, we always come back to these recipe; and maybe… this is the dumpling recipe that you need.This recipe produce 65-70 pieces; I will guide you step by step on how to make it and also show you 3 methods for cooking the dumplings; Pan Fried, Boiled and Gyoza styleDifferent method will produce a slightly different texture; but all of them are appetizing. I hope that you enjoy the recipe.DUMPLING (PAN FRIED - BOILED - GYOZA)Yield: 65-70 piecesActive time: 3 hoursTotal time: 4 hoursSKIN DOUGH500 g All-Purpose/ Plain Flour260 g WaterFILLING1 kg Chinese/ Napa Cabbage (add 2 tbs Salt to draw the excess moisture out)125 g Prawns/ Shrimps (minced)1½ tbs Coriander Leaves (chopped)1/2 tsp Ginger (grated)1½ tbs Green Onion (chopped)1 tbs Garlic (minced)1 tbs Sesame Oil1/2 tbs Fish Sauce1/2 tbs Light Soy Sauce1/2 tbs Vegetable Oil250 g Minced Pork (with fat)1/2 tbs Sago/ Tapioca Starch1/2 tbs Salt2 tbs Sugar1/2 tsp White Pepper PowderGYOZA STARCH MIXTURE300 g Water2 tbs Potato Strach (can be substitute it with Corn Starch/ Plain Flour/ Rice Flour)Sesame OilDIPPING SAUCE120 g Hot Garlic Chili Sauce30 g Water1 tbs Sugar1 tsp Sesame Oil1 tbs Light Soy Sauce1 tsp Chinese Black Vinegar1 tbs Garlic (minced)STORING & REHEATING- You can store the uncooked dumplings in the freezer (in an airtight container or Ziplog bags) for up to 3 months.- To reheat the left-over cooked dumplings;Pan-Fried and Gyoza: in the preheated 180°C oven for about 10-15 minutes.Boiled: recook in the hot boiling water for about 5 minutes.00:00 Intro01:45 Making the Skin Dough02:55 Prepare the Filling06:50 Rolling and Shaping 11:30 Storing11:52 Dipping Sauce12:51 Cooking Method 1 “Chinese Pan-Fried Style” Guo Tie14:04 Cooking Method 2 “Japanese Fried Style with Skirt” Gyoza 15:55 Cooking Method 3 “Chinese Boiled Style” Shui JiaoFULL RECIPE: http://bembumkitchen.home.blog/2022/09/23/dumpling-%e9%a5%ba%e5%ad%90/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #homemadedumplings #gyoza Healing by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1200048Artist: http://incompetech.comFacile by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100858Artist: http://incompetech.com
How to Make Quick & Easy Songpyeon 송편 (Chuseok 추석 Korean Rice Cake)! BEMBUM KITCHEN 2022-08-03 | Songpyeon 송편 is a traditional rice cake made during the Korean autumn harvest festival “Chuseok” 추석 which is also known as “Hangawi” 한가위It falls on the 15th day of the 8th month of the lunar calendar-the same day many Asian countries celebrate a Mid-Autumn Festival.In this video, I will show you how to make easy rice flour for the Songpyeon dough and also natural food colouring from the fruits and vegetables to create these beautiful Songpyeon.I hope that you will love the recipe.SONGPYEONYield: 18-20 piecesActive time: 2 hourTotal time: 2 ½ hoursINGREDIENTSNatural Food Colouring:Pink (150 g Strawberries)Purple (150 g Blueberries)Green (150 g Spinach, 120 g Water)Yellow (150 g Pumpkin)Vinegar and Salt for Water BathSesame Filling (for 1 batch dough):35 g Roasted White Sesame SeedsA pinch of Salt1 tbs Granulated Sugar1 tsp Soybean Powder (Kinako)1 tbs Maple Syrup or HoneyChesnut/ Pine Nut Filling (for 1 batch dough):1/2 cup Cooked Chesnut/ Raw Pine NutA pinch of Salt1/2 tbs Granulated Sugar1 tbs Maple Syrup or HoneySongpyeon Dough (1 batch):150 g Rice Flour75 g Glutinous Rice Flour1/4 + 1/8 tsp Salt180 g Hot Boiling WaterA Bowl of Ice Water Sesame Oil (for coating)STEAMING & FINISHINGSteam Songpyeon over high heat for 15 minutes, rest in the steamer for 3 minutes, then immediately rinse with ice water and coat with sesame oil to prevent stickinessSTORING & REHEATINGYou can store left over in the fridge or freezer (in an airtight container) and reheat again in the steamer over high heat for 5-10 minutes.*DO NOT microwave Songpyeon, the skin will turned hard and lose their chewiness00:00 Intro01:05 How to Make Natural Food Colouring for The Dough05:08 Songpyeon Filling Varieties06:30 Songpyeon Dough09:15 Prepare the Steamer09:33 Shaping and Decorate18:19 Steaming19:05 Finishing and CoatingFULL RECIPE: http://bembumkitchen.home.blog/2022/08/06/songpyeon-%ec%86%a1%ed%8e%b8/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #Songpyeon #Chuseok
How to Make Low-Sugar Open Face Apple Pie | Sucanat! BEMBUM KITCHEN 2022-06-07 | Please turn on CC in video setting for subtitles!Hey Guys, I am so happy to share it with you My Low-Sugar Open Face Apple Pie. This beautiful recipe was taught by my cousin’s helper when I was in fourteen. I will be use Sucanat as a sweetener in this Apple Pie recipeIf you’ve never heard about Sucanat; it’s an unrefined sugar made from minimally processed sugar cane juice with no chemical.Since it is less processed than granulated sugar, it retains additional vitamins and minerals from their natural molasses.This all-time favorite apple pie recipe is easy and deliciousI hope that you enjoy the recipe!LOW SUGAR OPEN FACE APPLE PIE Yield: 1 Rect. Fluted Pie Pan (25 x 10 X 2.5 CM) or 7-inch Round Pie PanActive time: 30 minutesTotal time: 1 ½ hoursINGREDIENTS2-3 Medium Apples 1 tbs Lemon Juice1 tsp Cinnamon Powder75 g Salted Butter60 g Sucanat (you can substitute it with 70 g Granulated Sugar)50 g Eggs 100 g All-Purpose Flour1 tbs Sucanat (for sprinkle) or Granulated Sugar1 Grated Lemon ZestBread CrumbINSTRUCTIONS1. Grease the bottom and sides of the pan with generous amount of butter, then sprinkle a small amount of bread crumbs.Tap the pan to spread the crumbs, twirled around all over the bottom and sides and excess thrown out.2. Peeled the apple, cored and cut it into thin slices (as shown in the video). You can use either Granny Smith, Gala, Pink Lady or Honey crisp.3. Squeeze the lemon juice on top of the apple slices (to prevent browning and also help balance the sweetness of the sugar and tartness of the apples)4. Add the cinnamon powder, mix it really well.5. For the batterIn a medium bowl, mix the butter and Sucanat for about 3 minutes until pale and fluffy (Sucanat took much longer to dissolve, don't worry too much if at this stage you can still see the sugar granules)Add in the eggs and mix until all the eggs well incorporated with the butter mixture.Finally, pour in the flour and stir until just combined (do not over mix, stir until all the flour has disappeared).6. Place the batter in the prepared pan, spread it evenly (I suggest to distribute the batter in a few spots so it will be easier to spread).7. Arrange the apple slices on top of the batter vertically in an overlapping pattern, 45 degrees angle. Press the apples slice down so that half part of the slice is inside the batter.8. Sprinkle some Sucanat and grated lemon zest on top of the apple slices 9. Bake it in the preheated 200°C oven for 10 minutes. Reduce the temperature to 170°C and continue baking for another 35 minutes.10. Allow the pie to cool down in the pan for 30 minutes before cutting.FULL RECIPE: http://bembumkitchen.home.blog/2022/06/14/low-sugar-open-face-apple-pie/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #openfaceapplepie #sucanat
How to Make MENDLS Courtesan au Chocolat | The Grand Budapest Hotel! BEMBUM KITCHEN 2022-05-21 | Please turn on CC in video settings for subtitles!Hey Guys, today we will recreate a very whimsical Choux Pastry “Courtesan au Chocolat”.These pastry was featured in Wes Anderson’s movie The Grand Budapest Hotel.These cream-filled pastry not only beautiful but it also looks regal and elegant.With a little bit twist and tweak, this whole thing is not overly sweet, happily coloured and playful decorated.I hope that you enjoy the recipe.DVD Special Feature from GBH: youtube.com/watch?v=Fx5lZkpDxncCOURTESAN AU CHOCOLAT Yield: 6 towersActive time: 1 hourTotal time: 2 hoursCHOCOLATE CREME PATISSIERE15 Corn Flour50 g Sugar10 g Cocoa Powder50 g Milk40 g Egg Yolks200 g Milk25 g Dark Chocolate (70 %)1 tbs Rum LiqueurCHOUX PASTRY100 g Water65 g Salted Butter1/8 tsp Salt75 g All-Purpose Flour2-3 Eggs (110-165 g)BUTTERCREAM80 g Shortening20 g Salted Butter20 g Condensed Milk1/2 tsp Rum LiqueurICING GLAZE230 g Icing Sugar2 ½ tbs Milk1/2 tbs Unsalted Butter1/4 tsp Rum LiqueurFood Colouring (Purple, Mint green, Soft Pink)EDIBLE GLUELeft over white icing glazeBlue food colouring1/2 tsp Icing SugarCHOUX PASTRY BAKING TEMPERATURE AND TIME Large and Medium: Preheated 180°C oven 25 minutesSmall: Preheated 180°C oven 20 minutesFULL RECIPE: http://bembumkitchen.home.blog/2022/05/26/mendls-courtesan-au-chocolat/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #mendl’s #courtesanauchocolat
How to Make Angry Birds Melonpan | Tangzhong Method! BEMBUM KITCHEN 2022-04-26 | Can you believe that this cute little things is edible?Melonpan are Japanese sweet buns covered with a thin layer of cookie dough; crispy on the outside, soft and fluffy on the inside.I will use a Tangzhong Method in this recipe, it creates an incredibly soft and stay fresh longer bread.I hope that you enjoy the beauty of this Melonpan.ANGRY BIRDS MELONPANYield: 5 MelonpanActive time: 1 hoursTotal time: 3½ hoursCookie Dough:35 g Unsalted Butter50 g Caster Sugar35 g Eggs120 g Cake Flour1/4 +1/8 tsp Baking Powder (Double Acting)1/4 tsp Matcha PowderMint Green & Yellow Food ColouringBread Dough:Tangzhong mixture (40 g Milk + 8 g Bread Flour)135 g Bread Flour20 g Caster Sugar1/2 tsp Instant Yeast1½ tsp Matcha PowderA pinch Salt25 g Eggs50 g Milk25 Unsalted ButterEgg whites & Caster Sugar Details Dough:30 g Shortening40 g Caster Sugar15 g Eggs1 tsp Milk75 g All-Purpose Flour1/4 +1/8 tsp Baking Powder (Double Acting)A pinch of SaltFood Colouring (Black, Mint Green, Yellow, Turquoise, Orange)Sugar Glue50 g Caster Sugar25 g WaterBAKING TEMPERATURE AND TIMEMelonpan: Preheated 170°C oven 18-20 minutesDetails Dough: Preheated 160°C oven 8-10 minutesChapters00:00 Intro00:55 Prepare the mould01:07 Making Cookie Dough02:08 Making the Bread Dough04:07 Shaping the Cookie Dough05:11 Shaping the Bread Dough06:25 Making the Melonpan09:20 Making the Details Dough10:06 Create Angry Bird details13:45 Making the Sugar Glue14:10 Assembly Angry Bird MelonpanFULL RECIPE: http://bembumkitchen.home.blog/2022/04/28/angry-birds-melonpan-tangzhong-method/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #melonpan #japanesetangzhongbread
How to Make Chocolate Babka | Quick & Easy! BEMBUM KITCHEN 2022-04-03 | Please turn on CC in the video settings for subtitles! ❤While the original Babka texture is a bit dense like typically a cakey bread.My ideal Babka version is a soft and fluffy bread twisted with homemade chocolate filling inside which is not overly sweet; and there’s no need to proof the dough twice or overnight.A stunning loaf, quick and easy, how wonderful is that?I hope that you enjoy my version of Babka!CHOCOLATE BABKAYield: 2 Loafs Pan size: 17x8x6 cmActive time: 1 hourTotal time: 2 hoursChocolate Filling20 g Dutch Cocoa Powder25 g All Purpose Flour50 g Caster Sugar90 g Milk12 g Unsalted ButterBread Dough110 g Bread Flour110 g All Purpose Flour1 tsp Instant Yeast25 g Caster Sugar15 g Milk Powder1/2 tsp Salt30 g Ice Water65 g Cold Milk45 g Eggs35 g Unsalted ButterSugar Glaze20 g Caster Sugar15 g Water*Bake in the preheated 180°C oven for about 20-25 minutes00:00 Intro00:45 Making chocolate filling01:42 Prep the baking pan02:03 Making the bread dough04:26 Shape the Babka05:50 Making the sugar glazeFULL RECIPE: http://bembumkitchen.home.blog/2022/04/18/chocolate-babka-quick-easy/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #babka #chocolatebabka
How to Make Longevity Peach Buns (Birthday Bao)! 寿桃包 BEMBUM KITCHEN 2022-03-04 | Please turn on CC in the video settings for subtitles! ❤Longevity Peach Buns “Shou Tao Bao” 寿桃包 is a representation of Peaches of Immortality. It is typically served to elders on their birthday as a cake or gift that symbolises long life and wishes of good health.In this recipe, I also will share a few tips to make this beautiful red bean paste.The method is not only faster but also produces a fragrant and flavourful filling.I hope that you enjoy the recipe.LONGEVITY PEACH BUNSYield: 5 bunsActive time: 2 hoursTotal time: 5 hoursRed Bean Paste:60 g Red Bean1/8 tsp Salt 1000 ml Water 40 g Granulated Sugar 10 g Vegetable Oil 5 g Glutinous Rice Flour 2 tbs WaterBuns Dough: 85 g Cold Milk 1/2 tsp Instant yeast 15 g Caster Sugar 150 g All Purpose Flour 4 g Vegetable Oil Colouring:Tea strainerToothbrush2 tsp Water + 2 drops Pink food colouring (for the buns)Green food colouring (for the leaves)Steam the buns on medium high heat for about 10-12 minutes*Note: After it's done, take it off from the heat (do not open the lid), let it rest for about 3 minutes in the steamer, then serve.00:00 Intro00:40 Making the red bean paste03:36 Making the buns08:16 Decorating the buns09:21 Steam the bunsFULL RECIPE: http://bembumkitchen.home.blog/2022/03/06/longevity-peach-buns-shou-tao-bao%e5%af%bf%e6%a1%83%e5%8c%85%ef%bf%bc/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #longevitypeachbuns #birthdaybao
How to Make Kawaii Mini Burger! BEMBUM KITCHEN 2022-01-25 | FULL RECIPE: https://bembumkitchen.home.blog/2022/01/27/kawaii-mini-burger/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #miniburger #cuteburgerThese "Kawaii Mini Burger" are not only delicious but also so "SWEET 😚"♥️. The bun is entirely homemade, soft and fluffy, while the burger patty is juicy and tender.And how about some sweet potato fries for the sides that are caramelised on the outside and tender on the inside?I hope you like it!KAWAII MINI BURGERYield: 6 burgersCupcake pan dimensions: (18.5x26.5x3)cmActive time: 2 hoursTotal time: 2 1/2 hoursINGREDIENTSBURGER BUNS ( 6 burgers, 55 grams each) 200 g Bread Flour 1 tsp Instant Yeast 25 g Granulated Sugar 8 Milk Powder 1/2 tsp Salt 120 Cold Water 15 Unsalted Butter*Bake in the preheated 170°C oven 10-12 minutesSWEET POTATO FRIES 750 g Sweet Potatoes1 Egg White (30 g) 1 tsp Vegetable Oil 1 tsp Curry Powder1/2 tsp Salt 1/4 tsp Ground Black Pepper 1/4 tsp Garlic Powder 1/8 tsp Cayenne Pepper*Bake in the preheated 200°C oven 20 minutes - Flip - bake for another 15-20 minutesPATTIES (6 patties, about 55 grams each) 250 g Beef (Ground Chuck) 15 g Eggs 25 g Bread Crumbs 25 g Parmesan Cheese (grated)1 tsp Dried Parsley 1/2 tsp Dried Basil 1/4 tsp Salt 1/4 tsp Garlic Powder 1/8 tsp Ground Black Pepper*Ring size 7 cm diameter Cook over medium heat 2-3 minutes on each sideTOPPINGS & ASSEMBLYSharp Cheddar CheeseTomato KetchupOnion (grilled)TomatoLettuceWasabi Sauce (3 tbs Mayonaise + 3 tsp Wasabi Paste)Toothpick to secure the burger
How to Make Princess Pandan Rose Mousse Cake! BEMBUM KITCHEN 2021-12-28 | FULL RECIPE: https://bembumkitchen.home.blog/2022/01/05/princess-pandan-rose-mousse-cake/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #pandanrosemoussecake #princesscakePRINCESS PANDAN ROSE MOUSSE CAKEYield: One 6 Inch Square CakeActive time: 1 1/2 hoursTotal time: 3 hoursINGREDIENTSROSE MOUSSE FILLING 2/3 tsp Unflavoured Gelatine 20 g Water 75 g White Baking Chocolate (Compound or Couverture) 30 g Milk 160 g Heavy Cream 5 g Icing Sugar 1/2 tsp Beetroot Powder or Pink Food Colouring 5 drops Pure Rose Water PANDAN SPONGE CAKE85 g All-Purpose Flour 1/4 tsp Double Act. Baking Powder 60 g Salted Butter 60 g Milk1 tsp Vanilla Extract 100 g Egg Yolks 1 tsp Pandan Powder or Pandan Paste 140 g Egg Whites1/2 tsp Vinegar or Lemon Juice 60 g Caster Sugar ITALIAN BUTTERCREAM 160 g Egg Whites 300 g Granulated Sugar180 g Water150 g Unsalted Butter 420 g Shortening 1 tbs Vanilla ExtractGreen Food Colouring
How to Make Doodle Icebox Cookies! BEMBUM KITCHEN 2021-12-05 | FULL RECIPE: https://bembumkitchen.home.blog/2021/12/10/doodle-icebox-cookies/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #iceboxcookies #cutesugarcookiesDOODLE ICEBOX COOKIEYield: 24 piecesActive time: 3 1/2 hoursTotal time: 6 hoursINGREDIENTSCookie Dough:170 g Shortening200 g Granulated Sugar50 g Whole Eggs2 tbs Milk1/2 tsp Almond Extract380 g All-Purpose Flour2 tsp Double Acting Baking Powder1/2 tsp SaltFood Colouring Royal Icing:120 g Icing Sugar3 tsp Milk1 tsp Light Corn Syrup or Honey1/4 tsp Almond ExtractFood ColouringINSTRUCTIONSCookie Dough1. Cream the shortening and sugar together until well combined for about 3 minutes (there are gonna be much fluffier when you're done).2. Add in the eggs, along with milk and extract. Mix until all that liquid is well incorporated into the butter and sugar.3. Add the sifted dry ingredients; the all-purpose flour, baking powder and salt. Mix well (the mixture will be a little bit crumbly at first, but keep mixing and it will come together just fine).Note: To get a flakey and snappy cookies, don’t overwork this mixture; you’re kind of just incorporating the flour.4. This cookie dough is ready to use (it doesn’t require any dough chilling), colour your cookie dough and to shape it ~ kindly follow instructions according to the video.5. Store the completed cookies in the freezer for at least 30 minutes.6. Cut the frozen cookies for about 5 mm thick (make sure that you use a very sharp knife), place it on a baking try and then store them in the fridge for 30 minutes before baking (to maintain the details).7. Bake them in the preheated 160°C oven (baking time will vary depending on the size);and don’t forget rotating your pans halfway through baking.* Bake the cookies until the the bottom edges are just lightly browned (don't overcooked the cookies as the colour detail is really crucial).8. When take out from the oven,cool them on the baking sheets for 5 to 10 minutes and then transfer to a wire rack to finish cooling.Royal Icing1. Simply combine all the ingredients together. *Note: If it's too runny, add some icing sugar and if it's too thick, add the amount of milk 1/4 teaspoon at a time until you reach the desire consistency.You do wanna work a little bit quickly with royal icing coz it will sets hard or else cover it with clingwrap.2. Colour it, transfer to a piping bag and then draw the outline . Use a damp brush to correct the details.NOTESBaked cookies may be stored in an airtight container at room temperature for up to 1 week. Make sure to let the icing fully harden before stacking the cookies.It also freeze well for up to 3 months, thaw to room temperature before serving.
How to Make Quick Char Siu Bao (BBQ Pork Filled Buns)! 叉燒包 BEMBUM KITCHEN 2021-11-05 | Hey Guys today we are making one of the Four Heavenly Kings of Dim Sum in China “Char Siu Bao”.Juicy and sweet BBQ pork is wrapped in soft and pillowy Chinese steamed buns.Unlike the other common recipe that needs 2-3 days, this recipe only takes less than 24 hours to make it.It does take a little time and effort, but I promise it will be well worth it!I hope that you will enjoy the recipe.CHAR SIU BAOYield: 6 piecesActive time: 4 hoursTotal time: 19-20 hoursMOTHER DOUGH25 g Unbleached Cake Flour 1/6 tsp Instant Yeast 20 g Water BARBERQUE PORK250-300 g Pork Belly 2 tbs Vegetable Oil 2 tbs Ginger (Minced)4 tbs Green Onion (Chopped) 300 ml Water 2 tbs Rice Wine1½ tbs Light Soy Sauce 1 tsp Dark Soy Sauce 5 Star Anise 1 Cinnamon Stick2 Cardamom Pods 6 Whole Cloves 2 Liqorice Root 1 Luo Han Guo (Monk Fruit)1/4 tsp Ginger Powder25 g Rock Sugar 1/2 tbs Liquid from Red Bean Curd 1½ tbs Red Miso Paste 1/2 tsp Red Yeast Rice Powder or Paprika Powder1½ tbs Honey*Additional Light Soy Sauce for Marinate BASTING SAUCEEqual part honey and marinade sauceSTARTER DOUGH24 g Mother Dough 72 g Unbleached Cake Flour42 g Water SLURRY SAUCE (FOR THE FILLING)2 tbs Vegetable Oil 1/4 Onion (Chopped)2 Scallion (Chopped) 40 ml Water 1/2 tbs Light Soy Sauce 1/2 tsp Dark Soy Sauce 1/4 tsp Red Miso Paste 3/4 tbs Sweet Soy Sauce1 ½ tbs Caster Sugar1/8 tsp Salt 1 tsp Sesame Oil1/2 tbs Corn Starch 1/2 tbs Unbleached Cake Flour 1/2 tbs Potato Starch30 ml Water FINAL DOUGHAll Starter Dough (138 g) 50 g Caster Sugar 10 g Water1/5 tsp Ammonium Bicarbonate1/5 tsp Baking Soda 80 g Unbleached Cake Flour1/2 tsp Cream of Tartar1⅔ tsp Double Acting Baking Powder6 g ShorteningFULL RECIPE: http://bembumkitchen.home.blog/2021/11/09/char-siu-bao-bbq-pork-filled-buns/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #charsiubao #chinesebbqporkbunsChapters00:00 Intro01:53 Mother Dough02:25 Marinated Sauce04:23 Marinate the pork05:20 Starter Dough05:55 Roast the pork07:00 Slurry Sauce08:05 Prepare the filling09:03 Final Dough10:56 Wrapping the Bao
How to Make Puppy Love Deco Chiffon Cake! BEMBUM KITCHEN 2021-09-03 | FULL RECIPE: http://bembumkitchen.home.blog/2021/09/10/puppy-love-deco-chiffon-cake/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #cutechiffoncake #decochiffoncake“Puppy Love Deco Chiffon Cake” A very light moist cake that's pillowy soft and just melts in your mouth.These cakes are pretty enough to stand alone as the centrepiece at a party and a perfect surprise gift for your loves one. I hope you like it!Kindly find Puppies A4 printed template in my blog: https://bembumkitchen.home.blog/2021/09/10/puppy-love-deco-chiffon-cake/PUPPY LOVE DECO CHIFFON CAKEYield: One (Width: 17 cm, Height: 25 cm) Active time: 2 ½ hoursTotal time: 4 ½ hoursINGREDIENTSEgg Yolk Batter:50 g Egg Yolks25 g Caster Sugar100 g Vegetable Oil100 g Water1 tsp Vanilla Extract150 g Cake Flour1/4 tsp SaltMeringue Batter:350 g Egg Whites1/2 tsp Cream of Tartar100 g Castor SugarFood Colouring (soft pink, brown, black, yellow)Pans/ Moulds:6 pcs Egg Pans (@50 ml)2 Rectangular Pan (22 cm x 10 cm) & (25 cm x 7,5 cm)1 Round Pan (12 cm diameter, 6 cm height)1 Wonder Pan (750 ml)Edible Glue3 tbs Icing Sugar1 tsp WaterINSTRUCTIONSPans1. Grease the bottom part of the 2 rectangular pan with some butter and layered with parchment paper for easy release.2. Don’t grease the Egg, Round and Wonder panCake Batter1. Preheat the oven to 150° C.2. Egg Yolks BatterBeat the egg yolks and sugar until pale, thick and creamy (ribbon stage). Add in the oil, water and vanilla extract, mix well.Gradually add sifted flour and salt, whisking until just evenly mixed.3. Meringue BatterWipe the bowl and beater attachment with lemon juice of vinegar to make sure that it’s grease free.Pour in the egg whites along with cream of tartar to the bowl, using electric hand mixer whisk at high speed until foamy.Add in half of the sugar, whisk until soft peaks. Add in the remaining sugar, continue whisking until reach a stiff peaks.4. Fold the meringue into the egg yolk batter in 3 batches, fold it with hand whisk in one direction.Mix after each addition until no white streaks visible and well combined.Make sure there’s no egg yolk mixture left at the bottom of the bowl.5. Colour and BakeFirst Batch (wonder and round pans); Draw the white part of the puppies body and head with some plain batter (refer to the template) about 1/2 cm thick (make sure it’s an even thickness) and bake immediately in the preheated 150 °C oven for about 3 minutes.*I suggest to place the pan vertically while baking this, to make sure the batter stays in place.Second Batch (2 rectangular pans); - Divide 22 cm x 10 cm rectangular pan into 2 equal sections, place soft pink & plain batter side by side (25 g each). - Divide 25 cm x 7,5 cm rectangular pan into 3 equal sections, place soft brown, dark brown & black batter side by side (20 g each).Tap the pans a few times to flatten the surface and then bake immediately in the preheated 150°C oven for about 15-20 minutes or until it doesn’t stick to your hands when you touch it.* Once it baked, invert sheet cakes immediately onto a cooling rack layered with greaseproof paper and let it cool completely.Third Batch (6 egg, wonder & round pans)Fill 3 egg shape pans with plain batter & another 3 with dark brown batter (20 g each).Colour the rest of the batter with dark brown colour and divide them onto wonder and round pan.I suggest to fill the pan almost to the top rather than ¾ full so we can achieve full round head and body shapes.Tap the pan a bit to remove air bubbles and bake them in the preheated 150°C oven (the bigger the pan, the longer it will takes)- 25 minutes for egg pans- 35 minutes for round pan- 40 minutes for wonder pan, reduce the heat to 140°C and continue baking for another 10 minutes or until toothpick inserted comes out clean.* Once it’s baked, invert them immediately on the cooling rack layered with greaseproof paper and let them cool completely.Edible GlueSimply mix icing sugar with water and mix until well combined.To unmold the cakeGently pull cake away from sides of pan to loosen the cake and peel greaseproof paper from the sheet cake.* Always cover each part of chiffon cakes with plastic wrap during the process to prevent from drying out.DETAILS & ASSEMBLY Kindly follow template and instructions in the video.NOTES1. You can substitute every ½ tsp cream of tartar with 1 tsp lemon juice or vinegar.2. Chiffon cakes can be baked in a variety of moulds, such as glass, metal, silicone and paper cones. *Never use non-stick baking pan for chiffon cakes.3. Oven mays vary, if the chiffon cake browns, hiding the colour/pattern, try reducing the oven temperature by 10°C each time until you get the right temperature.4. To storeAlways keep chiffon cakes well wrapped up or in airtight container to prevent them from drying out; 2 days at room temperature or up to 5 days refrigerated.
How to Make SUPER Light Banana Cake! BEMBUM KITCHEN 2021-07-30 | FULL RECIPE: http://bembumkitchen.home.blog/2021/09/09/light-banana-layer-cake/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #lightbananacake #bananaloverHey Guys, today we are making these “Light Banana Layer Cake”. Unlike the traditional dense banana bread, this one is so soft and fluffy, almost a cake-like texture.This is such a delicious cake, it’s light and moist, with creamy cream cheese frosting and they are also not overly sweet.If you are banana lover, this one really is a must-try, I hope that you will enjoy it!LIGHT BANANA LAYER CAKEYield: 25 cm x 16 cm panActive time: 1 hoursTotal time: 2 1/2 hoursINGREDIENTSBanana Cake:60 grams Unsalted Butter (softened)30 grams Vegetable Oil100 grams Granulated Sugar50 grams Light Brown Sugar75 grams Eggs1/2 teaspoon Vanilla Extract185 grams Mashed Ripe Bananas1 teaspoon Lemon Juice215 grams All-Purpose Flour1/2 teaspoon Baking Soda1/4 teaspoon Salt175 grams Butermilk Cream Cheese Frosting:120 grams Unsalted Butter120 grams Cream Cheese30 grams Icing SugarINSTRUCTIONSBanana Cake1. Preheat the oven to 160°C.2. Grease the pan and line it with parchment paper.3. In a medium bowl, combine the flour, baking soda and salt, set aside.4. Place ripe bananas in a bowl, add 1 teaspoon of lemon juice, mash it until smooth.5. In another bowl, combine the butter, half portion of vegetable oil, granulated sugar and light brown sugar. Whip on medium-high speed until pale and fluffy.Stir in the remaining vegetable oil and mix.Blend in the eggs and Vanilla extract.Add mashed banana, mix well6. Slowly add the flour mixture alternating with buttermilk in 3 separate batches, beginning and ending with the flour mixture; mixing just until combined after each addition. 7. Once the batter is well combined, pour it into prepared pans, spread to an even layer. 8. Bake it in the preheated 160 C oven for about 35 - 40 minutes or until toothpick inserted into center comes out clean. 9. Take it off from the pan, peel the parchment paper allow it to cool completely on the cooling rack.Cream Cheese Frosting1. In a medium bowl whip the cream cheese a while until it a bit fluffy.2. Add in the softened butter, and beat until creamy and well combined.3. Pour in the icing sugar and vanilla extract, continue mixing until smooth and no lumps remain.4. Put the frosting into the piping bag with a start tip and store it in the fridge for at least half hour so it will firm up a bit ASSEMBLYCut the cake into 2 equal long pieces. Place the first layer onto long platter, pipe a layer of frosting on top of itand then place another layer on top of the frosting.Clean up the sides a bit, decorate the top of the layer cake with the remaining frosting.NOTES1. You can use store-bought buttermilk or simply make your homemade buttermilk by mixing 170 grams of milk with 3/4 tablespoon of vinegar, let it sit 5 minutes before adding to the batter.2. If you use overripe banana, it will add the sweetness to the cake.3. To store: 3 days in the fridge, 1 month in the freezer; please note that the texture of the cake may change slightly once thawed.Allow to rest at room temperature about 10 - 30 minutes before enjoying.
How to Make Cupcake Marshmallows! BEMBUM KITCHEN 2021-07-14 | FULL RECIPE: http://bembumkitchen.home.blog/2021/09/08/marshmallow-cupcakes-candy/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #homemademarshmallow #cutemarshmallowHey Guys, Today we are making these beautiful “Marshmallow Cupcakes Candy”The soft, fluffy, pillowy and an entertainingly bouncy beautiful pastel color marshmallow.They are perfect for a birthday party, valentines day, baby shower, or even a wedding. I hope you love it!MARSHMALLOW CUPCAKES CANDYYield: 5 medium cupcakesActive time: 1 hoursTotal time: 3 hoursINGREDIENTSCoating:100 gr Icing Sugar 70 gr Corn Flour Marshmallow Batter:16 gr Gelatine Powder80 gr Cold Water100 gr Granulated Sugar60 gr Corn Syrup 40 gr Cold Water60 gr Corn Syrup Blue and Red Food ColouringINSTRUCTIONSCoatingSimply sift the icing sugar with some corn flour.Prepare the MouldGrease the cupcake silicone moulds with either baking spray, butter or oil for easy release (I just dusted the moulds lightly with coating mixture, it works great for me).Marshmallow Batter1. To bloom gelatineSprinkle the gelatine powder over 80 grams of cold water, give a little stir and let it sit for about 5 minutes.2. Microwave the bloomed gelatine for 30 seconds so it will be liquid, then pour it into the mixer along with the first batch of the corn syrup. Put your mixer on low speed (Kitchen Aid speed 2) just to keep it moving while waiting for the sugar syrup.3. In a medium sauce pan, combine the sugar, second batch of corn syrup and 40 grams of cold water (you don’t need to stir it, the corn syrup will helps the sugar from crystallising). Place your candy thermometer and then cook over medium heat until it reach 116°C.4. When the sugar syrup reach 116°C, take it off from the heat, slowly and carefully drizzle the sugar syrup down the sides of the mixing bowl. Make sure that it doesn’t touch the whisk. 5. Once you add in all your sugar syrup, turn the mixer to medium speed (Kitchen Aid speed 6) and set your timer for 5 minutes.6. After 5 minutes, speed up the mixer to medium high (Kitchen Aid speed 8) for another 2 minutes.7. Divide the mixture into 2 equal portions, colour 1 batch with blue and another one with pink. 8. Pop the pink mixture into a piping bag with a star nozzle.9. For the blue colour mixture; using double boiler method, place the blue colour mixture bowl over the hot pot. The steam stays trapped between the two pots will heats the marshmallow and liquefy the mixture. Keep stirring until you get the desired consistency. 10. Pour the blue mixture into a piping bag, divide onto 5 cavities of the moulds evenly. Then working quickly, pipe the pink swirls mixture on top of the blue mixture.11. Sprinkle some sugar decoration or dragees before the marshmallow sets hard. Let the marshmallow sit uncovered at room temperature for at least 2 hours before coating. 12. To Coat Using stainer, dust the work surface with generous amount of coating mixture (you might need to apply some on your hands as well). Carefully peel the cupcake mould, pop out the marshmallow onto the work surface, then give more coating mixture on top of the marshmallow.Gently pick up the marshmallow, pat the surface to remove excess coating. If you still feel a bit too much coating, you can use silicone brush, just brush it away, especially on the folding sections. NOTES1. You can substitute corn syrup with either glucose, golden syrup or even honey if you want.2. It’s really important not to boil the sugar syrup any further than 116°C, otherwise you will end up with chewing sugar syrup that’s really hard to work with.3. Weather does affect marshmallow making, the ideal weather is cooler, drier conditions. If you make this on a rainy day, they tend to take a little bit longer to set unless you can place them in an air conditioner room to speed up the process.4. If kept in a dry place at cool room temperature, they should keep for about a month in an airtight container.
How to make Assorted Sandwich Biscuits (inspired by Kong Guan) 1 Dough 6 Flavors! BEMBUM KITCHEN 2021-06-27 | Hi Guys, sorry for the mistake. The ingredients for the creamy icing filling should be "canned butter", unsalted butter shown in the video is wrong.FULL RECIPE: http://bembumkitchen.home.blog/2021/06/28/homemade-assorted-biscuitsinspired-by-kong-guan/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #assortedbiscuits #sandwichbiscuitHey Guys, today I’m gonna show you how to make my easy "Homemade Assorted Biscuits". This recipe inspired by Kong Guan Brand. With this recipe, you can produce 6 flavoured biscuits with one dough. This is my all time favorit biscuits. They smells so lovely, the perfect biscuit for tea time. It’s crispy and not too sweet, without being excessively oily like many of the other biscuits on the market. I hope you Guys like it!HOMEMADE ASSSORTED BISCUITSYield: 18 pieces sandwich biscuitsActive time: 1 hoursTotal time: 2 hoursINGREDIENTSBiscuit Dough:260 grams All-Purpose FlourA pinch of Salt Less than 1/2 teaspoon of Baking Soda 1/2 teaspoon Vanilla Extract60 grams Unsalted Butter 150 grams Condensed Milk4 tablespoon Milk (hot) Food Colouring and Flavouring Creamy Icing Filling: 100 grams Canned Butter125 grams Icing Sugar 1 teaspoon Vanilla Extract Food Colouring and FlavouringINSTRUCTIONSBiscuit Dough1. In a large bowl mix all the dry ingredients (flour, salt and baking soda). 2. Add in the unsalted butter, rub in with your fingers until the mixture looks like fine crumbs.3. Pour in the condensed milk, stir a while with a spatula, then using your hand continue kneading, gather all the small crumbs until the dough comes together and form a smooth ball (Do not over mixed or it will end up with a tough biscuits.4. Divide the dough into 6 equal portions (78 gr each), always cover the dough with a plastic wrap so it doesn’t dry up.5. To create flavour variationsI suggest working on the dough one flavour at a time so the dough won’t sit to long and becomes greasy.- Vanilla: add 1 portion of the dough with 2 teaspoon of hot milk, mix well.- Chocolate: diluted 2 teaspoons of cocoa powder with hot milk, mix it with 1 portion of the dough. - Matcha: diluted 1/2 teaspoon of Matcha Powder with hot milk, mix it with 1 portion of the dough. - Coffee: diluted 1 teaspoon of instant coffee with hot milk, mix it with 1 portion of the dough. - Raspberry: diluted a bit of red food colouring with hot milk, mix it with 1 portion of the dough. - Almond: diluted 1/4 teaspoon of blue pea powder with hot milk, mix it with 1 portion of the dough.6. To roll the doughTo maintain each shapes make sure that every pieces cut on top on their own greaseproof paper that will be bake later.The dough is quite sticky, I suggest to place the dough in between greaseproof paper so in won’t stick to the rolling pin.Using 3 mm thickness ring for the rolling pin, roll the dough and cut it with cookie cutter.* Try not to roll more than 4 mm thick as the dough will be rise while baking. It’s not necesarry to spare a lot of space in between the biscuits, coz the dough doesn’t tends to spread while baking.7. Bake them in the preheated 160 C oven for about 10-12 minutes depending on size or until golden brown around the edges. 8. Take it off from the heat and transfer to a rack until cooled completely.Creamy Icing Filling1. Simply combine the canned butter, icing sugar and vanilla extract. Mix them until completely smooth.2. Divide into 6 equal portions (40 gr each), add in the extracts or flavour powder:- Cocoa: add 2 tsp cocoa powder to 1 portions of icing- Matcha: add 1 tsp matcha powder to 1 portions of icing- Coffee: diluted 1/2 tsp of instant coffee, add in with 1 tsp of cocoa powder to 1 portion of icing.- Raspberry: add 1/2 tsp of raspberry powder to 1 portion of icing- Almond: add 1/4 tsp of blue pea powder and 1/2 tsp of almond extract to 1 portion of icing.AssemblySandwich the plain biscuits with the icing filling and vice versa, place it in an airtight jar, Let it sets hard for at least 2 hours before eating.NOTES1. Always bake equally sized biscuits together to make sure they are cook in the same time. If you mix different sizes, the small ones are already cooked when the larger ones are still raw in the middle.2. Don't re-roll dough more than two times or it will become tough.3. Make sure that you store the biscuits in an airtight jar or container, so the crunchiness can last longer.4. For the filling; you can substitute canned butter with either margarine, shortening or ghee if you like.5. Stored properly, biscuits should last for up to 2 week at room temperature.
How to Make Sumikko Gurashi Mochi Browniesicle! BEMBUM KITCHEN 2021-05-23 | FULL RECIPE: http://bembumkitchen.home.blog/2021/05/25/sumikko-gurashi-mochi-browniesicle/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #sumikkogurashimochibrownie #popsicleHey Guys, today we are making these "Sumikko Gurashi Mochi Browniesicle". Adorable chocolatey fudgy chewy brownie on a stick.They are the perfect blend of Japanese butter rice cake with classic brownies, crispy on the outside and ooey-gooey mochi-licious on the inside.The texture similar to mochi but has a brownie taste.Enjoy Chocolate Lovers!SUMIKKO GURASHI MOCHI BROWNIESICLEYield: 9 pieces (8-inch Square Pan)Active time: 3 hoursTotal time: 4 hoursINGREDIENTSModelling Chocolate:300 gr White Chocolate Compound or White Candy Melts 70 gr Corn Syrup Food ColouringMochi Brownies: 35 gr Unsalted Butter 190 gr Milk35 gr Vegetable Oil 125 gr Brown Sugar 1/2 teaspoon Vanilla Extract 30 gr Eggs 150 gr Glutinous Rice Flour 20 gr Cocoa Powder 1 teaspoon Baking Powder 1/8 teaspoon SaltINSTRUCTIONSModeling Chocolate1. Melt the chocolate in the microwave or a double boiler (let it cool to the touch). Add the corn syrup, stir just until it turns into a thick, smooth paste.2. Pick up the dough as soon as you can easily handle it and knead it over the bowl (knead out as much oil as possible).3. Pat the surface of the dough with some paper towel to sop up the oil (pat the dough quickly because the dough is quite sticky at this stage, if the paper sits too long it will get stuck in it).4. Once patted dry, wrap it tightly in plastic. Store in an airtight container. Allow the dough to sit 8-10 hours at room temperature or at least 1 hour in the fridge to set faster.Mochi Brownies1. Preheat the oven to 180° C, grease and line pan with parchment paper.2. Place the unsalted butter and milk in small pan, cook over medium low heat until the butter melted. Take it off from the heat and pour it into a bowl.Add in the oil, sugar and vanilla extract, mix until all the sugar dissolved and well combine.Allow to cool slightly before you add the egg yolks (we don’t want it turned into scramble eggs).3. In another bowl combine all the dry ingredients, mix well.Pour in milk mixture onto the dry ingredients, do not over mix, whisk until just combined and no lumps remain.4. Pour the batter into the prepared pan (the batter will be on the thinner side). Tap few times to remove air bubbles and then bake for about 20-25 minutes or until toothpick inserted to the center comes out clean.5. Take it off from the heat, remove it from the pan, peel the parchment paper and let them cool completely on a cooling rack.Decorate1. Cut mochi brownie according to the template.2. Insert regular popsicle stick into the base of the brownie until it’s about almost to the top.3. Dip them into a melted dark chocolate, tap a bit to get off any excess, stand these brownies up in a block of Styrofoam until the chocolate is completely hardened.4. Colour modelling chocolate as needed and start decorate the browniesicle (kindly follow video instructions)NOTES 1. When still hot mochi brownies are more sticky and difficult to cut, so make sure it cool completely before cutting.2. Remember when making or working with modelling chocolate are to never overheat and never overwork the mixture when it’s warm. On extremely hot days have a shelf in the freezer set aside so you can pop the piece/pieces you are working on in the freezer for a few minutes to firm up before you continue to work on it.3. Mochi browniesicle serve freshly made.4.To store; 2 days at room temperature, 3 days in the fridge or freezer for up to 1 month.5. After 2 days in the fridge or 1 day in the freezer, they will lose the chewiness and the texture will becomes like normal brownie.
How to Make Quick & Easy Nerikiri Wagashi! BEMBUM KITCHEN 2021-05-01 | FULL RECIPE: http://bembumkitchen.home.blog/2021/05/04/quick-and-easy-nerikiri-wagashi/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #nerikiri #wagashi #JapansweetHey Guys, today we are making these beautiful Japanese dessert “Nerikiri Wagashi”. The most artistic and interesting sweet that meticulously hand-carved and commonly served at a tea ceremony in Japan.In this video, I will show you how to make quick and easy Nerikiri dough. With this method you can skip a few step of making fresh white bean paste from scratch, the process will be faster and even simpler.Enjoy the time of making Nerikiri!Take your time to finish this process nicely :)QUICK AND EASY NERIKIRI WAGASHIYield: 10-12 pieces (about 55-60 g each)Active time: 3 hrTotal time: 3 1/2 hrINGREDIENTSShiro-An (White Bean Paste):960 g Cannellini Canned Beans (4 cans) 200 g Granulated SugarGyuhi (Soft Mochi Dough): 32 g Glutinous Rice Flour44 g Water Food ColouringINSTRUCTIONSShiro-An 1. Strain and place Cannellini Beans in a large heatproof bowl, pour enough of the boiling water to cover the beans for about 1-inch.Soak for about 10 minutes, transfer to a fine-mesh strainer to drain. Rinse the beans under cold running water and drain.2. To mash Set the flour sifter upside down on top of a flat tray, using spatula or rice spoon press the beans against the walls of the sifter. Continue smash and push the beans against the sifter in a side to side motion until you have pressed all the bean paste through the mesh. The skins which left on the top of the sifter can be discarded.*You can use regular strainer to do this.3. Place the bean paste onto heavy bottomed non-stick pan, add in the sugar, cook over medium heat stirring constantly until all the sugar melted. It will be wet at first as the sugar melts, keep stirring until it gets drier.*I took 50 minutes to cook this, if you have bigger pan that will be a good option (the water will evaporate faster, shorten the cooking process).4. When the dough starts to dry, lower the heat so it doesn’t gets burn.It is done when it’s forming a thick paste and you can see a few dry doughs left on the bottom and sides of the pan.At this point, you should be able to make a lasting indentation in the bean paste with your finger and the paste should not stick to your hands.If it still very sticky, cook for about 5 or 10 mnt longer.* Important Tip: Make sure that you remove enough water out of Shiro-An before you mix it with the Gyuhi, if it still contains too much water while mix it with Gyuhi, the final Nerikiri dough will become watery, too soft, hard to shape, and there’s no turning back.5. Take it off from the heat and spread the Shiro-An inside the pan to cool completely.*Any dough or bean paste or wagashi should not be exposed to air too long.6. Once it cools down, spare the 200 g of Shiro-An for the filling (cover in a plastic wrap) and keep the rest for Nerikiri Dough.Nerikiri Dough1. The Gyuhi In a small pan, combine the glutinous rice flour and water. Mix until no lumps remain.Cook over medium low heat, keep stirring until the mixture a bit transparent, sticky and thick, remove from the heat and let it cool a bit.2. To combine The ratio of Shiro-An & Gyuhi should be 10 by 1; for example 500 g of Shiro-An, 50 g of Gyuhi.Cut Gyuhi into small pieces and place into the Shiro-An, mix well until uniform in texture. Squish the dough together with your hands for about 2 mnt until the mixture is soft & pliable (the dough should not stick to your finger too much). 3. Transfer the dough onto a clean cotton cloth, using your hands fold and knead the dough inside the cloth (repeat this process a few times for about 1 to 2 mnt).Then pull and tear the dough into small pieces, place them inside the cotton cloth, let them rest for 1 mnt.After 1 mnt, gather all small pieces together and knead again for 1 mnt (the dough will become smooth & really soft). Cover it in a plastic wrap.4. Proceed with colouring and shaping according to the video. *1 portion Nerikiri contain 20 g of Shiro-An filling and 35 g of Nerikiri Dough.NOTES1. The dough can be made ahead of time, tightly sealed and frozen up to 1 month or refrigerate for up to 4 days. It can be easily reheated until it’s pliable again.2. I suggest to divide Nerikiri Dough into each serving (35 g each), wrap them individually with a plastic wrap & store them in the freezer (in an airtight container) to use later.3. If you feel the dough a bit soft and sticky, add a little bit of cooked glutinous rice flour (cook in the pan for 5 mnt) or you can apply a bit of vegetable oil on your palm and the tools to prevent stickiness.4. I like to use natural food colouring because besides it gives beautiful colours, the fragrance & flavour makes your sweets more delightful to enjoy.5. To store; fridge for up to 5 days & 1 month in the freezer.
How to Make Neapolitan Mochi Ice Cream! BEMBUM KITCHEN 2021-03-20 | FULL RECIPE: http://bembumkitchen.home.blog/2021/03/27/neapolitan-mochi-ice-cream/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #mochiicecream #japaneseicecreamHi Guys, today we are making these popular Japanese dessert “Neapolitan Mochi Ice Cream”;A soft sticky chewy sweet rice dough with an ice cream filling inside.Instead of homemade mochi dough, I will show you how to make super easy no churn ice cream as a filling, delicious creamy ice cream without any eggs, whipped cream nor condensed milk.I hope you like it!NEAPOLITAN MOCHI ICE CREAMYield: 6 pieces (60 ml each)Active time: 1 hoursTotal time: 9 hoursINGREDIENTSIce Cream Mixture:240 gr Milk30 gr Granulated Sugar 48 gr Milk Powder10 gr Corn Starch 30 gr Milk1 tsp Vanilla Extract 1 tbs Cocoa Powder1 tbs Hot Water Vanilla Almond Mochi Dough: 115 gr Water40 gr Milk40 gr Granulated Sugar15 gr Vegetable Oil1/8 tsp Beetroot Powder or Pink Food Colouring1/4 tsp Vanilla Extract1/2 tsp Almond Extract80 gr Glutinous Rice Flour Chocolate Mochi Dough:115 gr Water40 gr Milk40 gr Granulated Sugar15 gr Vegetable Oil1/2 tsp Vanilla Extract2 tsp Cocoa Powder 80 gr Glutinous Rice FlourCorn or Potato Starch INSTRUCTIONSIce Cream Mixture1. Prepare the silicone mould (if you use plastic cup, glass or cupcake pan, line the mould with cling wrap so it’s easier when unmould).2. In a medium pan, combine 240 gr of milk, sugar and milk powder, mix well.Cook over medium heat until simmering, stirring constantly to avoid the mixture burning. 3. In the meanwhile, in a small container combine the corn starch, 30 grams of milk and vanilla extract, mix well. Gently pour the corn starch mixture to the simmering milk mixture, continue cooking until the mixture starts to boil and thickened.4. Remove from the heat, divide half of the mixture to the 3 cavities of the mould. Mix the remaining mixture with cocoa powder that has been diluted with some hot water, divide the chocolate mixture to the rest of cavities.5. Cover and store them in the freezer for at least 6 hours (preferably overnight).6. Unmould and place the ice cream in the container that has been lined with parchment paper, store again in the freezer while continue with the mochi dough.Mochi DoughMicrowave Method1. In a microwave safe bowl, mix all the ingredients until well combined.2. Cover the bowl with a cling wrap, microwave it on high heat for 1 minute, take it out, stir with a wet rubber spatula, cover again and microwave it for another 1 minute (the mixture is well cooked when all the colour is semi translucent).*For the chocolate mochi dough; strain the mixture before microwave it to make sure there’s no lumps remain.Steaming Method1. In a medium bowl, mix all the ingredients until well combined.2. Place the bowl in the preheated steamer (cover the steamer lid with a towel so the condensation won’t drop into the mochi mixture), steam for about 20 minutes. * Stir it with a wet rubber spatula at halfway cooking and cover it again to finish cooking. ROLLING1. Cover the work surface with a piece of large parchment paper, dust with generous amount of corn or potato starch (if you are worried about eating raw starch, heat the starch in the pan for about 5 minutes).2. Transfer the hot cooked mochi dough onto a parchment paper and sprinkle more starch on top of the dough.3. Using your palm gently press and spread the dough onto a long rectangular shape, about ¼ inch thick (until it’s big enough to fit into 3 pieces round circles shapes). Brush off the starch on top with a soft brush.4. Let the dough rest for about 45 minutes to 1 hour until the mochi is set and cooled down completely.ASSEMBLY1. Using round cutter, divide the mochi dough into 3 pieces each flavourPick up one circle of dough, gently brush off the starch on both sides. Brush the mould with some starch to prevent stickiness and then lay the dough in the center of the mould2. Working with 1 scoop of ice cream at a time (keep the rest in the freezer so they don’t melt) place 1 ice cream scoop in the center of the mochi dough and gently press the dough around the ice cream. Pinch the edges of the mochi to seal it. 3. Continue with remaining dough and ice cream 4. Cover and store them in the freezer for at least 1 hour before serving.*If your use other than silicone moulds, make sure that you cover the finished ice cream mochi individualy in a cling wrap to prevent stickiness and then place them back into the mould to keep the shape.NOTES1. Don't store the mochi dough in the fridge to speed up the cooling process, it will leads to condensation, ends with sticky wet dough surface.3. Cut mochi dough that is just big enough to surround the ice cream, too much extra dough hanging off which will taste a bit hard once it frozen. 4. To store; in an airtight container in the freezer for up to 1 week.
How to Make My Melody Taiwanese Savory Mooncake! BEMBUM KITCHEN 2021-02-20 | FULL RECIPE: http://bembumkitchen.home.blog/2021/03/02/my-melody-taiwanese-savory-mooncake/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #savorymooncake #taiwanesemooncakeHi Guys, today we are making these “My Melody Taiwanese Mooncake”. It’s a flaky crust moon cake with the savoury sweet fillings inside which has a really unique texture.Unlike the common traditional mooncake that are sweet, some spicy braised meat was added to the mung bean paste as a filling. I hope you like it!MY MELODY TAIWANESE SAVORY MOONCAKEYield: 10 piecesActive time: 3 hoursTotal time: 4 hoursINGREDIENTSMung Bean Paste:100 g Split Yellow Mung Beans100 g Hot Water75 g Granulated Sugar Braised Meat:100 g Minced Pork1 tbs Corn Flour1 tsp Garlic (Minced)1 tsp Ginger (Minced)1/2 tbs Onion (Minced)1/2 tbs Rice Wine2 tbs Soy Sauce1 tsp Chopped Chilli Padi1/2 tsp Five Spice Powder1/4 tsp White Pepper1/4 tsp Salt2 tsp Sugar1/2 tbs White or Black Sesame Seeds Water Dough:200 g All-Purpose Flour50 g Shortening20 g Icing Sugar100 g Cold WaterFood Colouring (Pink, Black, Blue, Yellow) Oil Dough: 75 g Cake Flour35 g ShorteningPink Food ColouringINSTRUCTIONSMung Bean Paste1. Wash mung beans until the water runs clear, then soak them in boiling water for 30 minutes. 2. Preheat the steamer, steam the soaked beans for about 30 minutes or until it can be easily mashed.3. Pour the beans into a non-stick pan, add the sugar, cook over medium low heat (it will be wet at first as the sugar melts, keep stirring until it gets drier). Then using a spatula, press the beans until it resembles a thick paste. Feel free to use blender or immersion blender if you prefer a really fine paste.4. Take it off from the heat, cover it with a plastic wrap, store in the fridge to firm up.Braised Meat1. Sprinkle corn flour to the meat before cooking (it will prevent overcooking and toughening of the outer layers so the result will be more tender and flavourful).2. In a medium pan, heat 2 tbs of vegetable oil, add in the garlic and onion, cook until golden brown. Add in minced pork, continue cooking until it change in colour. Pour in the rice wine and soy sauce, stir well. Add in the rest ingredients and mix until well combined.*Feel free to add more chili or cayenne pepper if you like more spicy.3. Cover and store them in the fridge to let the flavor develops.Water Dough1. In a medium bowl, combine all the ingredients, stir until it forms a sticky dough.2. Transfer to a work surface and knead until it forms a smooth dough. 3. Divide the dough for each details, color as needed.4. Cover each colours with a cling wrap and let it rest for at least 20 minutes.Oil DoughMix the flour and shortening, add in the pink food colouring (this oil dough colour must be slightly lighter than the water dough for the base of My Melody’s head).Keep mixing until it forms a soft dough (it can be slightly sticky), cover it with a plastic wrap.COMBINE, ROLL & BAKE1. Divide the bean paste into 10 equal portions (25 g each), shape it into a ball. Using your thumb press the center of the bean ball to create a hole. Insert about 1-2 tsp of the braised meat filling in the center, and then wrap and seal. 2. Combine 2 dough:- Divide the “soft pink” water dough and oil dough into 10 equal pieces (19 g water dough, 11 g oil dough).- Lightly press down the water dough to flatten and place the oil dough in the center of the water dough. - Fold the combined dough like an envelope, seal all the seam and shape it round again.- Cover and let them rest for at least 10 minutes.3. Roll the combined dough:- Take 1 combined dough, using rolling pin, roll the dough into a long rectangular shape as evenly as possible (don't press it too hard as you might tear the water dough membrane), 3 mm thick is enough. - Roll it up like you are preparing swiss roll.- Turn the swiss roll direction with the shorter side pointing at you, using rolling pin roll it again into a long rectangular shape. Then roll it up again like a swiss roll.- Set aside, cover it with plastic wrap.FILL & DECORATE1. FillTake one of the swiss roll dough, using rolling pin, flatten it into a circle shape. Flip the dough, place one portion of a bean ball at the center of the dough, and start covering the bean ball from all sides, rotate while tighten your palm, seal all the seam. Shape the mooncake a bit oval as My Melody’s head. 2. DecorateAdd details, add the spark of her eyes with some white food colouring.BAKEBake in the preheated 170°C oven for about 15-18 minutes.Remove from the heat, allow to cool slightly on the pan for about 10-15 mnt then transfer to a cooling rack to cool completely.NOTES1. Best serve 20 minutes freshly baked. 2. To store in an airtight container; 1 day at room temp., 1 week fridge, 1 months freezer.3. To reheat; 180°C oven for about 5-10 minutes
How to Make Traditional Orange Nian Gao 年糕 (Quick and Easy Way)| Chinese New Year Cake! BEMBUM KITCHEN 2021-01-23 | FULL RECIPE http://bembumkitchen.home.blog/2021/01/25/traditional-orange-nian-gao-quick-easy-way/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #niangao #kuihbakul #kuekeranjangimlek Hi Guys, today we are making these “Traditional Orange Nian Gao”.My favorite will always be the West Java Indonesian Nian Gao which they called China Cake.It’s made by mixing the glutinous rice flour, pure Gula Malacca, salt and water, then add in the minced orange peel to the mixture.It’s not only so much better in flavour, but it also has a lovely fragrance.I also include the recipe for Pan-Fried Nian Gao and Steamed Coconut Nian Gao, a great way to use leftover nian gao.I hope you like it!ORANGE NIAN GAOYield: Three 5-inch Round Pans or (One 6-inch, One 5-inch and One 4-inch) Active time: 1 1/2 hoursTotal time: 4 hoursINGREDIENTSMolds:Three 5-inch Round Pans or (One 6-inch, One 5-inch and One 4-inch) Banana LeavesRubber Band Nian Gao Batter:550 gr Gula Malacca700 gr Water1/2 teaspoon Salt600 gr Glutinous Rice Flour3 tablespoons Orange Peel Pan-Fried Nian Gao (For 1 Pan):One 5-inch Nian Gao (Sliced)50 gr All-Purpose Flour1/2 teaspoon Baking Powder1/4 teaspoon Salt50 gr Eggs3-6 teaspoons Ice Water Steamed Coconut Nian Gao (For 1 Pan):One 5-inch Nian Gao (Sliced)250 gr Grated Coconut1 teaspoon SaltINSTRUCTIONSMoldsKindly follow the steps as shown in the video.Nian Gao batter1. Place gula Malacca, salt and water in a saucepan and bring to a simmer, until the sugar completely melted. 2. Once melted, remove from the heat, strain the mixture and let it cool completely. In the meantime, prepare the steamer by bringing the water to a rolling boil.3. After the sugar mixture cooled down, gradually pour it into the glutinous rice flour, stirring in between until the mixture is smooth. Strain the mixture to make sure there’s no lumps persist.4. Pour the mixture onto the moulds (do not fill molds all the way to the top, leave 1/2 inch clear space to top of the pan).5. Sprinkle 1 tablespoon orange peel for each mould, tap the mould a few times, cover each moulds with aluminium foil to prevent the water condensation drops to our nian gao.6. Steam on medium heat for 2 hours (you may need to refill the water throughout the cooking process, don't let it dry out).7. Take it off from the heat, remove the aluminium foil immediately and then let it sit on a cooling rack to cool completely before storing.8. Wrap in a plastic container for at least 24 hours before unmoulding.9. Unmould and cut of the excess banana leaves, leave about 1-2 cm from the edge of the nian gao. Pan Fried Nian Gao1. Slice the nian gao in a square shape about 1/4-inch thickness.2. In a medium bowl mix the all-purpose flour, baking powder and salt. Add in the eggs and mix until just combined. 3. Gradually mix in the ice water, don’t add the ice water all at once, start by adding 1 teaspoon at a time until you get the perfect consistency (not too thick or too watery). Dip nian gao slices to the batter.4. On a medium heat, apply some margarine to the pan (if you use butter, add some vegetable oil to avoid the butter burning).5. Pan fry the nian gao until golden brown on both sides, press once in a while to check whether the inside cooked well, control the heat so the batter won’t get burn while the nian gao on the inside isn’t soft and chewy just yet.Steamed Coconut Nian Gao1. Slice the nian gao in a square shape about 1/4-inch thickness, steam or microwave it until a bit sticky and soft.2. Steam the grated coconut for about 10 minutes. Add in the salt, stir well.3. Coat the softened nian gao with salted grated coconut.NOTES1. To store Nian Gao; 2 days at room temperature, 1 week in the fridge, 6 months in the freezer.2. Pure Gula Malacca should be dark in colour and pliable to touch. Hard lighter colour gula malacca have likely been mixed with cane sugar.
How to Make Salted Caramel Coffee Buns (Tangzhong Method) | Papparoti/ Rotiboy BEMBUM KITCHEN 2021-01-12 | FULL RECIPE: http://bembumkitchen.home.blog/2021/01/14/salted-caramel-mexican-coffee-buns-tangzhong-method/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #coffeebun #rotiboy“Salted Caramel Mexican Coffee Buns” A sweet buns which is basically made with coffee topping and butter filling. I’m gonna use tangzhong method, one of the most reliable method to produce soft and fluffy breads. And the homemade salted caramel sauce for the filling is so tasty, it’s melty and slightly savoury against the sweet cookie crust and buns!SALTED CARAMEL MEXICAN COFFEE BUNSYield: 5 Pieces Active time: 1 1/2 hourTotal time: 5 hourINGREDIENTSCaramel Filling:100 g Granulated Sugar40 g Unsalted Butter60 g Heavy Cream1/2 tsp Salt Coffee Topping:3/4 tsp Instant Coffee1/4 tsp Hot Water1/4 tsp Vanilla Extract25 g Unsalted Butter25 g Granulated Sugar25 g Eggs25 g Cake FlourTangzhong Starter:10 g Bread Flour60 g Water Bread Dough:120 g Bread Flour30 g Cake Flour10 g Milk Powder20 g Granulated Sugar3 g Instant Yeast15 g Eggs45 g Water40 g Tangzhong Starter1/4 tsp Salt10 g Unsalted ButterINSTRUCTIONSFilling1. In a heavy pan, heat the sugar until melted, swirl the pan occasionally. Continue cooking until the sugar has reached a deep amber color and have a slight toasted aroma (be careful, not to burnt the sugar).2. Turn off the heat, add in the butter (watch out, it will bubble up). Stir until the butter is completely melted. 3. Remove from the heat, slowly pour in the cream (be careful, it will bubble up ferociously), whisk until smooth.4. Add in salt, stir well. Set aside to cool for about 10-15 minutes, pour into a glass jar, let it cool completely, close the lid, store in the fridge to harden it.Toping1. Dissolve instant coffee with hot water, add in vanilla, set aside.2. In a medium bowl, beat the butter and sugar until fluffy and pale in color. Add in the eggs and coffee mixture and mix, fold in the flour and mix until smooth.3. Transfer the mixture into a piping bag and chill in the fridge to firm up.Tangzhong 1. In a medium pan, mix the bread flour and water until no lumps remain.2. Cook over medium heat, keep stirring until the mixture turn into a sticky paste.3. Take it off from the heat, cover it with plastic wrap, pressing the wrap onto the surface of the mixture to prevent the skin form on the surface, let it cool completely.Bread Dough1. In a large bowl, mix the bread flour, cake flour, milk powder, sugar and yeast. Add in the eggs, water, Tangzhong and salt. Mix until a sticky dough forms.Add in the butter and fold it into the dough with your hands until well combined.*It will be sticky at first, it’s not necessary to add additional flour and end up with a tough bread.2. Transfer the dough onto a work surface and continue kneading (10-15 minutes), feel free to use electric mixer. As you knead the dough, it will be less and less sticky, knead until the dough becomes smooth and elastic.* Check if your dough is well-formed by doing the Windowpane Test; Stretch a little bit of dough out into a thin membrane without breaking it. That’s an indication that the gluten is well-formed.3. Place the dough into a grease bowl. Cover with a plastic wrap and let it rise until it almost doubles in size.4. Divide dough into 5 equal pcs (55 g each), roll each dough into round, pull around the edges, tuck underside into itself.Roll the dough with our hands in “C” shape, give a little pressure on it, smoothing top and sides at same time as turning. Cover each roll with plastic wrap, let it rest for about 10-15 minutes.5. After being rested, flatten each ball into a disc, place 1/2 tablespoon filling in center, enclose it by pulling the seams of the dough over and around it. Roll with hands in “C” shape into a ball. Place it on baking sheet lined with parchment paper (spare at least 3 inch space around each buns as they will expand during final proof and baking).6. Cover with plastic wrap or kitchen towel, let them rise for 30 to 40 minutes or until almost double in size. *In the meantime take out your topping from the fridge and preheat the oven to 180°C.7. Once the buns has risen, pipe the topping in a tight circular pattern. Starting from the top of down to about the middle part of the sides of your coffee buns.*Don’t pipe down all the way because that will be WAY too much topping which will just ooze down all over the place.8. Bake the buns for about 12-15 minutes, transfer and let them cool completely on the cooling rack.NOTES1. Try stick to instant coffee (not espresso) for the topping.2. Buns best eaten freshly baked while still warm. You can store them in the fridge for 2 days.3. Reheat; in the preheated 180°C oven or toaster for obout 5-7 minutes, take it out. The top will soft at first, let them sit for about 5-10 minutes, it will become crispy.
How to Make Peppermint Hot Chocolate Drink Fruit Cake! BEMBUM KITCHEN 2020-12-16 | FULL RECIPE: http://bembumkitchen.home.blog/2020/12/17/peppermint-hot-chocolate-drink-fruit-cake/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #fruitcake #cutechristmascakeHi Guys, happy early holiday season to you all!I really love the traditional fruitcake with loads of dark rum, but sometimes I have no time left to marinated the dried fruitAnd I felt the appearance of the fruit cake can get a little bland and boring, So why not we try something that’s a little different?It’s gonna be a quick fruit rum cake, decorate as a peppermint hot chocolate drink! It sounds interesting, isn’t it?So hope you Guys like it!PEPPERMINT HOT CHOCOLATE DRINK FRUIT CAKEYield: Five Pieces (Upper diameter: 6.8 cm, Bottom diameter: 6 cm, Height: 5 cm) cupcakes linersActive time: 2 hourTotal time: 3 hourINGREDIENTSMarzipan:300 gr Almond Flour775 gr Icing Sugar2 1/2 tbs Corn Syrup1 tsp Almond/ Vanilla Extract 2-5 tbs WaterFruit Rum Cake:100-120 gr Dried Fruit (cut into small pieces)80 gr Dark Rum40 gr Orange Marmalade130 gr Cake Flour2/3 tsp Baking Powder100 gr Salted Butter50 gr Brown Sugar50 gr Granulated Sugar2 EggsSoaking:30 gr Dark Rum1 bs Orange MarmaladeDecorating:Candy CanesMini MarshmallowFood Colouring (red, black, green, pink)INSTRUCTIONSMarzipan1. In a large bowl, sift together the almond flour and the icing sugar. If you have food processor on hand, you can just pulse them until smooth (how smooth you grind the almond will determine the texture of your marzipan).2. Pour in the corn syrup and mix.Add in the water and almond extract, mix well (the mixture started grainy).3. Using hand, bring it all together into a ball (you can add one or two teaspoons of water if necessary if you feel the dough too dry). Lightly knead on a work surface until you have a smooth ball.Please note, try not to ever kneading, coz it will cause the almonds to give out oil and that can make the marzipan too oily.4. Place it in a plastic wrap and store them in the fridge for at least 1 hour before using. Colour as needed.SoakingMix marmalade with dark rum, strained the mixture.Fruit Rum Cake1. Mix dried fruit and dark rum, let it soak for at least 1 hour. Add in marmalade and fold to combine.2. In a medium bowl, whisk together the flour and baking powder, set aside.3. In another large bowl, combine the butter and both kinds of sugar, beat until fluffy. Pour in the eggs and mix until well combined.Add half of the flour mixture and mix. Pour the soaked dried fruit rum mixture that has been mixed with marmalade and fold to combine. Pour the rest of the flour mixture to the bowl and mix until well combined.4. Pour the batter into the prepared cupcake liners about ¾ full and bake them in the preheated 180°C for about 30-35 minutes of until toothpick inserted in the center comes out clean.5. Once they come out from the oven, brush the with generous amount of soaking mixture and let them cool completely on the cooling rack.Decorating1. Trim the top of the cupcake so it have an even flat top. Sprinkle some icing sugar so the marzipan won’t stick to the work surface. Roll some red marzipan about 3 mm thick for the base of the mug cake, using some marmalade jam as a glue.2. For the sides; prepare a piece of greaseproof paper as a marzipan templates so we know how long and how much marzipan should we roll for the sides of the mug cake.Roll the marzipan about 5 mm thick according to the template, stick onto the cake with some marmalade jam. Cut off the excess.3. Using fondant smoother, press the marzipan onto the sides of the mug cake to make sure that it stick well to the cake surface4. Using knife tool, tuck the marzipan under a cake so it completely seal.5. For the decorations; add some ribbon and tiny hearts around the cake. Stick all mug details and handle with some marmalade. 6. Insert a stick of candy cane to the mug, add some mini marshmallow and tiny gingerbread man.NOTES1. You can use your favorite dried fruits such as raisins, figs, prunes,cherries, apricots, or peaches.2. If you don’t like dark rum, feel free to use other liquor.3. To colour the marzipan, you can use any food colouring, water based, gel, powder. 4. I highly recommend to use concentrated food colouring, specially for a deep colour (so you can add less and still get a deep colour).Food coloring can throw off the consistency of your marzipan, especially if you have to add a ton to achive the color you’re after.5. To store marzipan; wrapped well in an airtight container (it can dry out easily). I suggest to store your Marzipan in the fridge (1 month) or freezer (6 months), when you are ready to use take it out from the fridge or freezer, lightly knead to make it pliable again.6. To store fruit cake; In an airtight container for about 3 days at room temperature, 1 month in the fridge, 3 month in the freezer.
How to Make My Signature Black Forest Cake! BEMBUM KITCHEN 2020-12-04 | FULL RECIPE: http://bembumkitchen.home.blog/2020/12/07/christmas-blackforest-cake/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #blackforestcake #germancakeHey Guys, today I’m gonna share with you my signature “Christmas Blackforest Cake”.A soft very chocolately chocolate sponge cake, layered with a rich dark cherry fillings, covered with fluffy frostings and generous amount of dark chocolate shavings.It’s a light and perfectly sweet German dessert that is easy to make and a chocolate-lover’s dream!I hope you like it!BLACKFOREST CAKEYield: One 8-inch Round Pan Active time: 1 hourTotal time: 3 hourINGREDIENTSChocolate Sponge Cake:100 grams Cake Flour25 grams Cocoa Powder65 grams Granulated Sugar50 grams Vegetable Oil65 grams Milk1 teaspoon Vanilla ExtractA Pinch of Salt85 grams Egg Yolks165 grams Egg Whites1 teaspoon Lemon Juice/ Vinegar65 grams Granulated Sugar Cherry Filling: 1 can (16 Ounces) Dark Sweet Cherries80 grams Granulated Sugar30 grams Corn Flour3 tablespoons Dark Rum/ Kirsch Frosting:225 grams Shortening40 grams Unsalted Butter190 grams Icing Sugar2 tablespoons Dark Rum/ KirschA Pinch of Salt 60 grams Whipped CreamINSTRUCTIONSPrepare the panFor the water bath; Line the inside bottom part of 8-inch round pan with parchment paper and wrap the outside bottom part of the pan with aluminium foil.Place the wrapped pan on bigger baking pan, set aside.Chocolate Sponge Cake1. Preheat the oven to 150°C.2. In a large bowl, sift the flour and cocoa powder, set aside.In a medium bowl, combine the sugar, vegetable oil, milk, vanilla, salt and egg yolks, mix well.Pour the egg yolks mixture into the flour mixture and mix until no lumps remain.3. In another large bowl, whip egg whites and lemon juice until a bit foamy. Add the sugar gradually, continue mixing until reach a stiff peak.4. Very gently fold the egg whites into the egg yolks batter in three batches (don’t mix it together all at once, to prevent the egg foam deflate). Using spatula, mix gently just until all incorporated, make sure there’s no egg yolks batter left on the bottom of the bowl.5. Pour the mixture into the baking pan, tap the pan a few times to get rid off air bubbles.And for the water bath; pour about ½-inch hot water onto the bigger pan. Place both pans on the bottom rack of the oven and bake it for about 85 minutes.6. Once it come out from the oven, take it out immediately from the water bath. Tap the pan a few times so it won’t shrink too much, remove the cake from the pan and let it cool on a cooling rack.Cherry Filling1. Strain the cherries and place the syrup to a medium sauce pan. 2. Soak the cherries with generous amount of dark rum for about 1 hour (you can leave this out if you’d like to keep it kid-friendly).3. To make the cherry filling; Combine the reserve cherry syrup with sugar and corn flour (strain to make sure there’s no any lumps) pour it back to the pan. Cook over medium low heat, keep stirring until it boil becomes transparant and thickened. Remove it from the heat, add in rum, mix well4. Drain the soaked cherries and combine with the cherry filling.Frosting1. In a large bowl combine the shortening and unsalted butter mix until soft and well combined.2. Add in the icing sugar, rum and salt, continue mixing until becomes light and fluffy.3. Pour in the whipped cream and mix until just combined.Assembly1. Using a large serrated knife, divide the cake into 3 equal layers.2. Place the first cake layer on a cake plate, brush it with rum.Pipe a rim of frosting around the cake layer before adding the filling (this creates a nice barrier so the filling stays in place), spread half of the cherry filling within the frosting barrier. Place the second layer on top, repeat the step. Place your final cake layer bottom side up on top of the cake.3. Crumb coat your cake with a light coat of frosting (freezer for about 10 or 30 minutes in the fridge to set the crumb coat). Continue frost the cake with remaining frosting.4. Press generous amount of the chocolate shaves onto the cake. Sprinkle some for the top (Tip: grate the chocolate 1 hour in advance and store them in the fridge so it's easier to handle).5. Pipe frosting to make it pretty, place some fresh cherries. Sift some icing sugar on top of the cake. Add another decoration if desire.NOTES1. Best serve on the day it’s made.2. Cover in an airtight container and store leftover cake in the refrigerator for up to 5 days.3. I suggest to use 16 Oz S&W Dark Sweet Cherries brand for the best result coz it serve fresh cherries inside and better taste than any other brand.
How to Make Molang & Piu Piu Jiggly Pudding! BEMBUM KITCHEN 2020-11-10 | FULL RECIPE: http://bembumkitchen.home.blog/2020/11/11/molang-piu-piu-jiggly-pudding/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #jigglypudding #cutepuddingHi Guys, today we are making these “Molang and Piu Piu Jiggly Pudding”.A light, smooth, firm-yet-soft milky pudding pairs with chocolately creamy chocolate custard. And to make it more special, we will serve them in individual edible chocolate cup. It’s really an easy, simple, yet stunning dessert!MOLANG & PIU PIU JIGGLY PUDDINGYield: 2 portionsActive time: 1 hourTotal time: 8 hourINGREDIENTSPudding:20 gr Cold Water4 gr Gelatine Powder20 gr Granulated Sugar115 gr Milk 1/2 tsp Vanilla Extract (optional)Chocolate Custard: 20 gr Granulated Sugar 2 tsp Cocoa Powder2 tsp Cornstarch A pinch of salt12 gr Egg Yolks160 gr Milk 1 tsp Unsalted Butter2/3 tsp Vanilla Extract/ Rum Decoration:White Chocolate Compound Dark Chocolate Compound Food Colouring (Pink Rose, Yellow)INSTRUCTIONSPrepare the templates and moulds1.TemplatesPrint templates for Molang and Piu Piu details. Stick some greaseproof paper on top of the templates, then apply some shortening to the greaseproof paper to prevent the chocolate stick to the paper surface.2. Pudding MouldPrepare mould for Molang and Piu Piu that have a round bottom shape (which is similar to character’s head, e.g chinese tea cup).3. Edible Cups and Saucers MouldYou can use 4 oz half-sphere silicone mould or silicone cupcakes liner and maybe other shape for the the cups and donut silicone mould for the cup saucer (or manually make simple circle chocolate decorations on parchment paper for these saucer).Pudding1. Bloom the gelatine with cold water and let it stand for about 3-5 minutes.2. In a medium sauce pan, mix the milk and sugar. Cook until the mixture simmering or reach about 60°C. 3. Mix in the bloomed gelatine into the milk, stir until well combine.4. Pour the white pudding mixture into Molang mould, colouring the rest with a bit of yellow food colouring for the Piu Piu, and then pour the yellow mixture into Piu Piu’s mould.5. Store them in the fridge for at least 6 hours (preferably over night).Custard1. In a medium saucepan, mix the sugar, cocoa powder, corn flour and salt. Add in the egg yolks and mix until just combined.2. Gradually pour in the milk and whisk until no lumps remain.3. Cook the mixture over medium heat, keep stirring until it starts to boil and the mixture thickens. Take it off from the heat, add in the unsalted butter and rum or vanilla extract, mix well.4. Strain the custard to get rid of any lumps. 5. Let it cool about 5-10 minutes. Cover the surface with plastic wrap, pushing it directly on top of the mixture (make sure there are no air pockets, to prevent skin formation on top of custards). 6. Let it chill in the fridge for about 2 hours.Character DetailsMelt some white and dark chocolate compound, colouring as needed, pour each colour into a piping bag then trace characters details onto a parchment paper. Let them set hards in the fridge for about half hour.Edible Chocolate Cups and SaucersCups; Fill up moulds right up to the top with melted pink chocolate. Flip it right over to make sure all the excess drips out, scrape the edge of any of that excess (we don't want it to be a real jagged looking cup)Repeat this 2 times, make sure you let these set in between each layer.Saucer; Fill about half of the donut mould*Store both cups and saucer for about 10 minutes in the fridge so they are completely solid and sets.ASSEMBLY1. Unmould the Cups and SaucersPull silicone away from the chocolate, being very careful not to crack the chocolate. Dipped the rim of the chocolate cup into the melted chocolate and then dip that into the nonpareils.Stick the cup onto the saucer with some melted chocolate.2. Crush biscuits (marie, digestive or oreo) for layering in between the custard and to add crunchiness and strengthen the base of the pudding so it won’t sink too much.3. Pour about 2 tablespoons of chocolate custard into the edible cup, sprinkle about 1 tablespoon of crushed biscuits, spread another layer of custard evenly over the biscuits. 4. Carefully unmould Molang and Piu Piu pudding then place the pudding on top of the custard.5. Stick all the details.NOTES1. Prepare the pudding 1 day in advance to make sure that they are firm enough before we unmold them.2. You can make the pudding and custard ahead of time (store them in the fridge for 2-3 days).3. You can use Candy Melts for Chocolate Compound.4. If you made edibles cups and saucers in advance, I suggest to store them at room temperature in an airtight container, so there is no moisture when served.5. For the presentation purpose; I recommend to assembly these dessert directly before serving to make sure that the biscuits don’t get mushy so the pudding doesn't sink into the custard.
How to Make 15 Minutes Quick Foolproof Pizza Dough! BEMBUM KITCHEN 2020-10-23 | FULL RECIPE: http://bembumkitchen.home.blog/2020/10/25/15-minutes-quick-and-foolproof-pizza-dough/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #15minutespizzadough #homemadepizzaHey Guys, today we are making these “15 Minutes Quick and Foolproof Pizza Dough” that rises quickly and makes incredible homemade pizza!This pizza dough is fantastic with part whole wheat flour or all white flour, it also doubles, triples and even quadruples beautifully.The dough is easy to work with, it has a beautiful golden crust that’s super crispy on the outside but still chewy in the middle.You can prepare this pizza within 30 minutes from start to finish. Let’s make this magic dough!15 MINUTES QUICK FOOLPROOF PIZZA DOUGHYield: 1 Regular PizzaActive time: 15 MinutesTotal time: 30 MinutesINGREDIENTSPizza Dough:120 grams Warm Water 1/2 tablespoon Granulated Sugar1/2 tablespoon Vegetable Oil 1/2 tablespoon Instant Yeast195 grams All-Purpose Flour1/2 teaspoon Salt Sauce & Toppings: Tomato KetchupMozzarella CheeseSalami(Pepperoni)Parsley FlakesCondiment:Cheddar CheeseChili FlakesChili SauceINSTRUCTIONSPrepare the Oven and PanCrank your oven up as high as it goes. The closer you can get to 260°C, the better. Flip a rimmed baking sheet upside down, place it in the oven and preheat it for about 30 minutes before baking.Pizza Dough:1. Mix the water, sugar, oil and the yeast. Add the flour and mix until just combined, pour in salt and stir until a soft dough forms.The exact flour amount will vary, the dough should be soft and smooth, not leaving a residue on your fingers but not super stiff either. Not too sticky and definitely not overfloured.2. Pour the dough onto a work surface, knead it for about 5 minutes, then shape it into a ball.Place the dough in a greased bowl, cover it with a plastic wrap and let it rest for about 10 minutes to relax the gluten.3. Shape the dough into pizzaRoll the dough onto a piece of parchment paper (you can stretch the dough with your hands, your fingers and kind of spread it or even use a rolling pin). If you want it a little bit thinner, feel free to roll it out more.4. Pizza toppingsSpread 3-4 tablespoons of red sauce (no-cook blender sauce), Tomato Ketchup is the best option. Pesto or rich Ricotta are wonderful substitutes as well.Sprinkle generously amount of grated mozzarella all the way around, place pepperoni on top (make sure everyone gets one per bite), then sprinkle with some more mozzarella and parsley flakes.5. To BakePlace the pizza onto the middle of the hot baking sheet, bake for about 10-15 minutes until the cheese is a nice dark deep brown and the crust is like a golden brown as well.6. Take it off from the heat, serve immediately or transfer it to a cooling rack so the bottom not become soggy.NOTES1. Do not add salt directly to the yeast because it will kill the yeast.2. I always use 1/2 or up to 3/4 whole wheat flour with good results (I let it knead for a few minutes longer).3. This recipe doubles, triples and quadruples really well. Keep an eye on the flour if increasing the recipe. You want a soft, smooth dough - not too sticky and definitely not overfloured.4. Don’t put yourself at risk of getting sick. When using toppings like sausage, mincemeat, chicken, steak, or bacon, mushrooms always cook them before preparing your pizza.Keep in mind that more toppings generally mean more cook time.5. To store; place the pizza in an airtight container, fridge for 3-5 days, freezer for up to 6 months.6. To reheat; in the preheated 180° C oven for 10 minutes, microwave for 30 seconds to 1 minutes.
How to Make Doraemon Marshmallow! BEMBUM KITCHEN 2020-10-13 | FULL RECIPE: https://bembumkitchen.home.blog/2019/06/19/homemade-doraemon-marshmallow/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#charactermarshmallow #cutemarshmallow #bembumkitchenHOMEMADE DORAEMON MARSHMALLOWSYield: 16 piecesActive time: 1 hoursTotal time: 1 1/2 hoursINGREDIENTS10 grams Gelatine powder80 grams water220 grams Granulated sugar60 grams Water1/2 teaspoon favorite extractFood colouring (red, blue, black)CornstarchINSTRUCTIONS1. Prepare flat pan, lined with a greaseproof baking paper on top, and then dust generously with a cornstarch.2. To bloom the gelatine; Pour the gelatin into a mixing bowl, add 80 grams water and mix, then let it stand for a while.3. To make the hot sugar syrup; In a medium sauce pot add the granulated sugar and 60 grams water. Pop in a candy thermometer (you don’t have to have this, but it does take the guessout work out of making the marshmallows).Turn up the heat to high, bring it to a rolling boil.Note: If you are using candy thermometer, you want to reach 240 degress Fahrenheit or the softball stage, but if you don’t have one, just bring it to a rolling boil and let it boil for 1 minute.4. Slowly and carefully pour in the hot sugar syrup over the soft bloomed gelatine (be carefull this stuff is super hot and it will definitely burn you if you get it on your skin).5. Once you have add in all your sugar syrup to the gelatine, whip the mixture on medium speed with an electric mixer (don’t whip them to fast, you don’t want too much air bubbles inside). 6. Add favorite extract, whip this for about 8 to 10 minutes (it’s going to get super thick, and fluffy beautiful white marshmallow like).7. Separate the batter into 4 bowls (red, blue, black and white). Add the food colouring for each colour (working quickly so the marshmallow mixture doesn’t set up).8. Pour the coloured marshmallows into the piping bags. 9. Using a large round tip; squeeze the blue colour marshmallow to create Doraemon head. Then add his round face with white colour marshmallow.Note: Make sure that you give each part a bit time to set before you add other details.10. Then using small round tip; add his big round eyes with white colour marshmallow.Then his red nose reindeer and necklace with red colour marshmallow.Then his eye balls, big mouth and mustache with black colour marshmallow.11. Once you have already done with all the details, dust the top with more cornstarch. Then Let it stand for about 5-10 minutes.12. Carefully scoop out the marshmallow and place them into the strainer, gently shake to get rid of the starch powder.13. Store marshmallow in an airtight container.NOTES1. Piping marshmallow can be tricky, when the marshmallow is too firm it will hard to squeeze, and if it too soft it will more deflate. So you need to find the right temperature2. Actually you can reheat the marshmallow batter when it gets hard, reheat it in the microwave or in a double boiler for a few seconds.Please note, even if you can reheat it, you only can do it in short amount of time, because when the marshmallow have already set up, the consistency will be more sticky then before, so it will hard to pipe. So the best way is to working fast, pipe it as soon as possible.3. Store homemade marshmallows in an airtight container on the counter for up to a month. I recommend layering them with parchment paper, just in case they stick together. These will last for 3-4 weeks at room temperature.
How to Make Fluffy Pancakes | With Homemade Maple Syrup! BEMBUM KITCHEN 2020-10-07 | FULL RECIPE: http://bembumkitchen.home.blog/2020/10/09/perfect-fluffy-pancakes-with-homemade-maple-syrup/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #fluffypancakes #homemademaplesyrupHey Guys, today we are making these “Perfect Fluffy Pancakes”.These homemade Greek Yogurt pancake so delicious and incredibly quick to whip up.And for the perfect sweet touch, we are gonna pair them with my “Homemade Maple Syrup”. This maple syrup is low budget, simple, easy to make and it taste like pure maple syrupHow cool is that?Start your mornings with these perfect pancakes, and I’m sure that you will love them!PERFECT FLUFFY PANCAKES (WITH HOMEMADE MAPLE SYRUP)Yield: 10-12 piecesActive time: 1/2 hourTotal time: 1 hourINGREDIENTSMaple Syrup:160 grams Granulated Sugar20 grams Granulated Palm Sugar 2 teaspoons Honey140 grams Water2 teaspoons Vanilla Extract 1 teaspoons Maple Extract (optional) Pancakes Batter: 195 grams All-Purpose Flour 1 tablespoon Granulated Sugar 1/2 + 1/4 teaspoon Baking Powder 1/4 + 1/8 teaspoon Baking Soda 1/4 teaspoon Salt 180 grams Plain Greek Yogurt180 grams Milk 75 grams Whole Eggs 3 tablespoons Vegetable OilINSTRUCTIONSMaple Syrup1. In a medium saucepan, combine the granulated sugar, granulated palm sugar, honey and water. 2. Bring the mixture to boil, then reduce the heat to low. Cover the pan and allow it to simmer for about 15 minutes.3. Take it off from the heat and let it cool for 20 minutes.4. Stir in the extracts, mix well.5. Let the syrup cool completely before pour them in a jar or containers. You can store them for up to 2 months in the fridge.Pancakes Batter1. In a medium bowl whisk together all the wet ingredients; greek yogurt, milk, eggs and vegetable oil, set aside.2. In another large bowl combine all the dry ingredients; the flour, sugar, baking powder, baking soda and salt.3. Pour the wet ingredients to the dry .The key to light and fluffy pancakes is mixing just until combined (don’t use electric beater or mixer, just whisk it by hand). Do not over mix, whisk until it’s generally smooth but you still can see a few small lumps.4. To cook On a medium heat, preheat a nonstick pan until a drop of water sizzles. Pour batter into rounds (about 3-4 tablespoons). Cook until small bubbles appear on the surface and the edges lose it's shine (it will takes for about 1-2 minutes).*At this point you can add some toppings to the batter directly (blueberries, chocolate chips, slices bananas, nuts anything you like). Just drop them on the top of the pancake, distribute them evenly.5. Flip the pancakes and then cook for another minute or so until golden and cooked through. Repeat with remaining batter.NOTES1. For the Pancake Batter;You can substitute the vegetable oil with melted unsalted butter, it will gives the pancakes a bit more flavor.Sour cream subs great for the greek yogurt, or you can use regular plain yogurt.2. Store leftover pancakes in an airtight container. They'll be good in the refrigerator for 2-3 days, or you can freeze for up to 3 months.3. To reheat PancakesMicrowave: 20 seconds to 1 minuteOven: 10 minutes in the preheated 180°C4. Maple syrup can be store in the fridge for up to 2 months.
How to Make 3D Magical Carousel Cookies | Merry-Go-Round! BEMBUM KITCHEN 2020-09-26 | FULL RECIPE: http://bembumkitchen.home.blog/2020/09/26/magical-carousel-cookies/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #3Dcookies #sugarcookiesList of Tools That I Used in Creating This Project (Many or all of the products featured here are from our partners who compensate us)Scissors amzn.to/3CEmqk5Rolling Pin & Cutting Tools amzn.to/3V8yH7gMarzipan Spacers amzn.to/3eaqoaBRound Plunger Cutter amzn.to/3e8fYsaX-ACTO Knife amzn.to/3ehZVrwDual Sided Cookie Cutter Rectangle amzn.to/3V1N9ydScriber Needle amzn.to/3rBtQycStraight Frill Cutter amzn.to/3EirQSYStrip Cutter amzn.to/3CCeyPVTextured Lace Set amzn.to/3CcJapQMini Heart Plunger amzn.to/3CaYjrOHi Guys, we are making something very special “a Magical Carousel Cookies”.You can simplify the design or even change the colour to suit the theme of your party.If you keen to make these kind of project, kindly find the completed design template in my blog I hope you love it!3D MAGICAL CAROUSEL COOKIESYield: 1 Carousel (16 cm diameter, 24 cm height)Active time: 3 hourTotal time: 5 hourINGREDIENTSSugar Cookies:200 gr Unsalted Butter (soft)200 gr Granulated Sugar50 gr Whole Eggs 400 gr All-Purpose Flour 1 tsp Favorite Extract or Grated Zest (optional) Marshmallow Fondant:150 gr Marshmallow2 tbs Water 350-450 gr Icing Sugar 35 gr ShorteningFood Colouring (Rose, Delphinium Blue, Turquoise) Edible Pen (Black) Royal Icing:15 gr Egg Whites100 gr Icing Sugar 1/6 tsp Cream of Tartar 1/3 tsp Vanilla Extract1-2 tsp Water Sugar Syrup:50 gr Granulated Sugar50 gr WaterAssembly:Paper Straws, Bamboo Skewers, Small Brush, Gold Luster Dust, Embossing Cutter, Silver sugar pearls sprinklesNOTES1. To Store Decorated Cookies; 1 week at room temperature in an airtight packaging.2. To store baked cookies; 1 week at room temperature in an airtight container. For longer storage, pop in the freezer (in an airtight container) for up to 3 months.3. To store Sugar Syrup; keeps for a while in the refrigerator. Eventually mold will begin to grow if stored too long. 4. To store Royal icing; 1 week in the fridge, always cover bowl in a plastic wrap.
How to Make Traditional Mooncake (Inspired by Sin Hap Hoat Brand)|Tiong Ciu Pia! BEMBUM KITCHEN 2020-08-30 | FULL RECIPE: http://bembumkitchen.home.blog/2020/08/31/traditional-mooncake-inspired-by-sin-hap-hoat-brand/IG: instagram.com/bembum.kitchen/?hl=enFB: facebook.com/bembuminthekitchen#tiongciupia #mooncake #midautumnfestivalToday we are going to make my favorite Traditional Moon Cake inspired by the famous brand “Sin Hap Hoat”.I love this brand than any other brand and had eaten this moon cake since I was small. They have flavour varieties such as Chocolate, Milk, Durian, Jackfruit, cheese and many more.It's completely different with alkaline water or snow skin kind moon cake, no need any fancy ingredients such as golden syrup or alkaline water.My favorite flavour will always be these lovely chocolate.The chocolate paste mix nut filling is not too sweet, pretty thick and so flavourful, and they still use the old stamp spelling of the flavour on the top of the moon cake. I hope that you will enjoy the recipe!TRADITIONAL MOONCAKE (INSPIRED BY SIN HAP HOAT BRAND)Yield: 4 piecesActive time: 1 hourTotal time: 1 1/2 hourINGREDIENTSChocolate Nut Filling:If you like savory taste, check out my delicious Cheese Filling recipe in my blog - 15 g Unsalted Butter- 45 g Dark Baking Chocolate (Compound or Couverture)- 65 g Granulated/ Raw Sugar- 40 g Water- 1/2 tbs Vanilla Extract- 80 g All-Purpose Flour- 20 g Cocoa Powder- 60 g Baked Cashew NutNOTE: If you like savory taste, check out my delicious Cheese Filling recipe in my blog Skin Dough:125 g Condensed Milk44 g Eggs1/2 tsp Vanilla Extract 165 gr All-Purpose Flour1 1/2 tbs Milk Powder1/3 tsp Baking PowderCake Stencil: Printed design on A4 paper (Template in my blog )Greaseproof PaperDouble TapeRed Food Colouring PowderWhite VinegarSmall BrushINSTRUCTIONSCake StencilPrint the design on a piece of standar A4 paper. Laminate back side of the A4 printed design with a greaseproof paper using double tape. Then using sharp Xacto knife carefully cut out the design out.Chocolate Nut Filling1. In a medium pan, combine the unsalted butter, dark sweet chocolate, granulated or raw sugar, water and Vanilla Extract. Cook over medium low heat until start to boil and the chocolate melted. Take it off from the heat.2. Sift the flour and cocoa powder immediately into the pan, mix until well combined until it create a smooth shiny chocolate dough.3. Add the crushed cashew nuts into the chocolate filling, mix well.4. Divide the fillings into 4 equal pieces (about 80 grams each), shape the chocolate filling into a disk about 1-inch thick, set aside.Skin DoughIn a large bowl combine the condensed milk, eggs, and vanilla extract, mix well. Then pour in the all-purpose flour, milk powder and baking powderMix until well combined.The dough should be sticky at first, cover and let it rest for about 5 minutes to let the flour absorbed the water so it’s will be less sticky.Divide the skin dough into 4 equal pieces (about 80 grams each).Wrapping, Decorating and Baking1. Wrapping;Using rolling pin, gently flatten and roll the skin dough into 7 cm in diameter disk, put some flour on your palm, then pick up the skin and put it on your palm.Place one portion of the chocolate nuts filling ball at the center of the skin, gently wrap the dough upwards and around the filling, tighten your palm, pinching edges at the top to seal. Make sure the skin and the filling stick together evenly.2. Place a piece of greaseproof paper on top of the mooncake. Using flat surface, press the mooncake gently into a thick flat disk (make sure the top is flat and it should be about the same diameter size as the template).*If you see a shadow of the chocolate filling on the skin surface, don’t worry it won’t be visible after the skin dough risen in the oven.3. Decorating;Dilute about 1/2 teaspoon red food colouring powder with a bit of white vinegar. Place your stencil on top of the mooncake, using round brush tap the coloured gently over holes in the stencil (make sure it doesn't move around while you stenciling).Gently peel away the stencil, using tiny brush paint the rest of the missing details.4. Baking;Bake the mooncake in the preheated 160°C oven for about 25 minutes.After baking, remove it from the heat and let it cool completely on the cooling rack. 5. Store them in an air-tight container.NOTES1. The cake skin will be sturdy and a bit crunchy after baking, but as you store them, It will absorb the oil from the filling and become softer, which is a good thing, Make them even tastier.2. The mooncake has an equal proportions of skin and filling. That helps the mooncake to balance out the sweetness and make it taste so good3. You can substitute cashew nut with any other baked nut you like (macademia, almond, walnut or peanut).4. Best serve after you keep them 1-2 days at room temperature (in an airtight container), when the skin soften a bit.5. You can store them 4 days at room temperature or 3 months in the fridge.
How to Make Rabokki 라볶이 (Ramen+Homemade Tteokbokki 떡볶이)! BEMBUM KITCHEN 2020-08-19 | FULL RECIPE: http://bembumkitchen.home.blog/2020/08/19/rabokki-%eb%9d%bc%eb%b3%b6%ec%9d%b4-ramentteokbokki-%eb%96%a1%eb%b3%b6%ec%9d%b4-homemade-rice-cakes-gochujang-sauce/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #rabokkitteokbokki #koreanstreetfoodHi Guys, welcome back to my channelAnd today I’m going to show you how to make “Ra-bokki”, one of the famous Korean Street Food.Rabokki (라볶이) is a variation of tteokbokki (떡볶이), with Ramyeon (라면) noodles addition.It consists of Tteok, a cylinder-shaped white rice cake and Ramyeon (Ramen) as the main ingredients; with other ingredients such as vegetables, fish cake, boiled egg, seafood, and even melted cheese. The ingredients are coated with sweet and spicy Gochujang Sauce and the chewy rice cakes and soft noodles soak up a lot of the flavor. I hope you like it!RABOKKI (RAMEN+TTEOKBOKKI)Yield: 4 ServingsActive time: 1 hourTotal time: 1 1/2 hourINGREDIENTS Tteok (Korean Rice Cakes):120 grams Glutinous Rice Flour75 grams Tapioca Starch1/4 teaspoon Salt150 grams Boiling WaterSesame Oil (for grease)Side Dishes: 1 large Onion1 large CarrotCabbage (optional)Fish Cake Ramen Noodle Gochujang Sauce: 800 Boiling Water6 tablespoons Miso Paste 4 1/2 tablespoons Granulated Sugar4 1/2 tablespoons Chili Sauce (preferable with garlic)1 teaspoon Ceyenne Pepper or Chilli Powder (optional) 1 1/2 teaspoons Garlic Powder1 teapoon Salt 1 tablespoon Sesame Oil1 tablespoon White VinegarGarnish: Spring Onion, Roasted SesameINSTRUCTIONSTteok (Korean Rice Cakes)1. In a large bowl combine glutinous rice flour, tapioca starch and salt. Pour in the hot boiling water and mix until just combine. Then using my hand I will continue to knead them (it will look a bit dry and floury at first, continue kneading it until it create a smooth ball).2. Divide the dough into 8 equal pieces. Roll each dough into 1 cm thick, and then bend and cut them into 2 equal pieces.Set aside to the tray, continue with the rest dough.3. To cook the rice cakesBring a medium pan of water to a boil and carefully place the rice cakes into the simmering water.In the meanwhile, grease a tray with a bit of sesame oil to prevent stickiness.When the rice cakes start to float that means they are ready to be picked up, scoop them out and place them into the tray.4. The rice cakes is ready to use, if you want to keep your rice cakes for a long time, make sure they are grease well with sesame oil, place them in an airtight container and store them in the fridge or freezer.To Cook Rabokki1. Slice onions, carrots, spring onions, fish cake and rice cakes into small pieces.2. Pour some hot water into a wok, add all the Gochujang ingredients (Miso paste, sugar, chilli sauce, cayenne pepper or chilli powder, garlic powder, salt, sesame oil and vinegar). Stir until well combined and bring it to a boil.3. After boiling, pour the red onions and carrots. Cook for about 5 minutes so they’re soften a bit.Add in fish cakes and rice cakes, stir well.Add your favorite ramen noodle and cook until they soft enough.*Be careful not to cook the noodles too long, as they become mushy very quickly.4. Sprinkle with spring onions and roasted sesame as a garnish.NOTES1. To store the Rice cakes; place them in an airtight container and store them in fridge (1-2 days) or freezer (3 months).2. Please note; add ramen noodle at the last minute of cooking Rabokki, when you add them at the beginning, the noodles will soak too much water and become to soft and soggy. Some people also add the instant Ramen seasoning to make the flavor more savoury.3. The rice cakes and ramen noodle will thicken the Gochujang Sauce. 4. You can find Tteok (Korean Rice Cakes) sold freshly made, refrigerated, or frozen at Korean grocery stores. I really recommend to use the freshly made rice cakes because the frozen one tends to be dry, easy to crack, and not chewy.5. You can use ready made Gochujang Sauce, I’m prefer homemade version coz it’s healthier.6. If you do not like the sauce to be too spicy, omit the cayenne pepper or chili powder. If you like it super spicy, adding cayenne powder or chilli powder is the way to increase the heat level without altering the flavor.7. You can simply use water to make Rabokki or you can use broth if you want to make it tastier.8. Best serve the same day you cook it as Rabokki leftover does not reheat well. If you want to store them in the fridge, make sure there is no Ramen left before you put your Rabokki, considering leaving Ramen in liquid will make it soggy and disintegrate into porridge texture. You can reheat any leftover along with a little bit of water in a small pan over low heat.
How to Make Adorable Banana Hand Pies! BEMBUM KITCHEN 2020-08-10 | FULL RECIPE: http://bembumkitchen.home.blog/2020/08/11/banana-hand-pies/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #bananahandpies #cutepiesHey Guys, today we are making these adorable “Banana Hand Pies”Slices of fresh bananas, brown sugar and cinnamon, baked to perfection inside of an individual pie crust.Instead of that classic ice water, we are gonna use sour cream in this pie crust recipe, the most perfect, amazing pie crust I’ve ever made.Not only the dough extremely easy to work with, but the crust also buttery, light and flaky.Enjoy the recipe!BANANA HAND PIESYield: 5 PiecesActive time: 1/2 hourTotal time: 1 hour INGREDIENTSPie Dough:150 gr All-Purpose Flour1/4 tsp Salt 1 1/2 tsp Granulated Sugar 1/4 tsp Tumeric Powder 105 gr Unsalted Butter (Frozen)90 gr Sour Cream (Not Lowfat or Light) Filling: 2 Bananas (Overripe)30 gr Brown Sugar 1 tsp Cinnamon PowderCocoa and Red Food Colouring Egg Whites (For Glue)INSTRUCTIONSDesign TemplateTracing the outline template to some greaseproof paper and gently cut the outline. Kindly find the design template here https://bembumkitchen.home.blog/2020/08/11/banana-hand-pies/Pie FillingCut the bananas into small pieces, mix it with the brown sugar and cinnamon, set aside.Pie Dough1. Preheat the oven to 200°C2. In a medium bowl, lightly whisk together all the dry ingredients the flour, salt, granulated sugar and turmeric powder.3. Using the large holes of a box grater, grate the frozen butter into the dry ingredients.Using a fork, toss the butter and flour mixture.Do not break down the butter pieces in this step, just lightly toss until they are coated with flour or until you see a crumbly consistency.4. Add in the sour cream. Using the same fork, mix the sour cream into the butter flour mixture. Pressing the fork down into the sour cream, in order to mash the large clumps of sour cream into the flour and butter.Try not to overwork the dough, if the butter pieces get too small and overprocessed, the crust will be tough.Then use hands to pull out the dough together (it will look a bit shaggy at first, but as you press it quickly and firmly together, it should start to form a cohesive ball).*If the dough seems overly wet, you can add a tablespoon of flour and if it's too dry, add a teaspoon of sour cream at a time.5. Spare some pie dough for the details.About 10 grams for the dark chocolate and 2 grams for the red. I am using cocoa powder and red food colouring powder for colouring, you can also use liquid food colouring if you want.6. Making pie details- Combine the oval shape of dark brown and red dough to create his mouth and tongue.- Using a dark brown dough to create his eyes, eyebrows and hands.- A bit of red dough for his cheeks.7. Roll the pie doughDivide the dough into 2 batches, for the bottom and top, so it’s easier to handle.Using a rolling pin, roll this out into about a half centimetre thick, then cut 5 pieces out of the each batch according to the design template (total 10 pieces of the cut dough).8. Fill the doughLay the bottom side of the cut dough on the tray with a parchment paper, place banana filling in the middle of the dough.Brush the egg whites as a glue on the underside rim and then place the top cut dough on top of the filling.Gently pasting the edges dough with fingers, and then using the prongs of a fork press the edges to seal the pies.9. Pie detailsUsing egg whites as a glue to stick all the details to each position.10. Bake for about 20 minutes. Take off from the heat, let it cool on the pans for 5 minutes before transferring to a cooling rack to finish cooling. NOTES1. The key to a really good pie crust is to have super cold butter. So, make sure you freeze them well in advance. 2. Best serve when they are still warm from the oven, when the filling is hot and the brown sugar is melted.3. A scoop Vanilla ice cream served alongside makes a perfect combination with these adorable pie.4. They will still be delicious the day after they were baked, just store them in the fridge and reheat them a few minutes in the oven to crisp up the pastry.5. The pie dough can also be pressed into a flat disc and wrapped in plastic to be refrigerated for 1-2 days or frozen for up to a month.6. The uncooked pie can be assembled a day ahead of time and stored in the fridge on the baking sheet until ready to bake.7. To freeze uncooked the pies, assemble the uncooked pies on a baking sheet, place the sheet in the freezer for one hour in order to harden and then transfer the frozen pies to a freezer bag. To prevent the pies from sticking to each other, place a sheet of parchment paper between them. Can be frozen for up to 3 months. And when you are ready to bake them, place desired amount of pies 2-3 inches apart on a rimmed parchment lined pan and bake them in preheated 200°C oven for about 20-25 minutes.
How to Make Cotton Soft Snow Cheesecake! BEMBUM KITCHEN 2020-07-29 | FULL RECIPE: http://bembumkitchen.home.blog/2020/07/30/fluffy-snow-cheese-cake/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #cottonsnowcheesecake #cottonsoftcheesecakeHi Everyone, today we are making these classic “Cotton Soft Snow Cheese Cake”A light, moist and fluffy vanilla sponge cake, lightly filled and frosted with fluffy vanilla buttercream on top, finished with a generous topping of shredded cheddar cheese.The combination of soft cake, sweet vanilla buttercream and salty creamy cheese are perfect match in every bite.You will love how easy, moist and fluffy this homemade cake is.COTTON SOFT SNOW CHEESE CAKEYield: One 8-inch bundt pan Active time: 1/2 hourTotal time: 1 1/2 hourINGREDIENTSSponge Cake :150 grams Egg Whites 1 1/2 teaspoons Lemon Juice 150 grams Granulated Sugar 90 grams Egg Yolks 135 grams Cake Flour20 grams Corn Flour 1/4 teaspoon Salt40 grams Milk 25 grams Vegetable Oil 1 teaspoon Vanilla ExtractVanilla Buttercream:140 grams Shortening35 grams Salted Butter 35 grams Condensed Milk 1 teaspoon Vanilla Extract Grated Cheedar Cheese INSTRUCTIONSSponge Cake1. Preheat the oven to 150° C, grease the pan (I am using my bakery pan grease youtube.com/watch?v=ilWe6_4ZDuI or you can brush it with some butter and sprinkle flour to grease them).One important tips, if you are using bundt pan, just make sure that you coat all of it’s nooks and crannies or else the cake will stuck inside the pan.2. For the wet ingredients;In a medium bowl combine the milk, vegetable oil and vanilla extract. Mix that all through, set aside.3. For the batter;- In a large bowl, pour in the egg whites, whip at low speed until foamy, then add the lemon juice and continue mixing it (by adding small amounts of lemon juice helps to stabilize the egg whites, help prevent overbeating and allows the beaten whites to reach their full volume and stiffness).- When the mixture start become white, add the sugar gradually, continue beating until it reach a stiff peak (they will look shiny and the tips can stand straight up).- Add in the egg yolks, mix slowly until just combine.- Sift all the dry ingredients into a bowl in 3 batches. Mix after each addition, stirring just top part of egg mixture4. Take about 3 tablespoon of the eggs mixture and mix them to the wet ingredients. Then gently pour it back to the egg mixture.Scrape down and fold with spatula until well combined (this technique is used to make sure that the batter is well combined and there’s no liquid left at the bottom of the batter).5. Pour the batter slowly to the pan. Pour it from above 15 cm height to help get rid of air bubbles and then shake and tap the pan against worktop for 2-3 times. 6. Bake this off at 150° C for 40 minutes, then increase the heat to 170° C and continue baking for another 5-10 minutes.7. Take it off from the heat.Tap the pan immediately about 2-3 times against worktop so the cake won’t shrink too much. Put the greaseproof paper and cooling rack on top, flip the pan and let it sit for about 10-15 minutes.8. After 15 minutes, remove the pan and let it cool completely.Vanilla Buttercream In a large bowl, combine the shortening, salted butter, condensed milk and vanilla extract.Mix it all through until it becomes pale white, light and fluffy.ASSEMBLY1. Using serrated knife, divide the cake horizontally into half (make sure the cake is perfectly flat all the way around).2. Apply about half of the vanilla buttercream as a filling, spread evenly.3. Place the other layer of the cake on top4. Spread the rest buttercream over the cake5. Coat the cake with a generous amount of shredded cheddar cheese.*If you are a true cheese lover, feel free to add shredded cheedar cheese in the middle of the filling if you want. NOTES1. This basic sponge cake recipe is perfect for many other delicious treats.2. After the cake cooled completely, if you are not gonna assembly the cake immediately, wrap it with a cling wrap to prevent the cake dry.3. They are amazingly fluffy and stay moist even if you keep them in the fridge (in an airtight container) for a few days.4. To serve the cake from the fridge; let it the cake sit at the counter (in an airtight container) for about 20 minutes and enjoy.5. You can keep them in the refrigerator (in an airtight container for 3-4 days.
How to Make Baby Eeyore Spiral Mantou! BEMBUM KITCHEN 2020-07-19 | FULL RECIPE: http://bembumkitchen.home.blog/2020/07/20/baby-eeyore-spiral-mantou/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #spiralmantou #cutesteamedbunsHey Guys, today we are making these adorable “Baby Eeyore Spiral Mantou”. They are fun to make with a super soft fluffy texture and pretty spiral patterns.The soft blue dough has been coloured with natural Pea Flower powder.These buns are favorites from kids to adults and it’s super easy to make at home. I hope you’ve gonna love them as much as I do!BABY EEYORE SPIRAL MANTOUYield: 5 piecesActive time: 1 hourTotal time: 1 1/2 hour INGREDIENTS 315 grams Cake Flour 2 1/2 tablespoons Granulated Sugar 1 1/4 teaspoons Instant Yeast 1/2 + 1/8 teaspoon Baking Powder 165 grams Cold Water 16 grams Shortening 1/2 + 1/8 teaspoon Salt*Food Colouring (Blue Pea Flower Powder for blue, Cocoa Powder for brown, standard food colouring for pink and black)INSTRUCTIONS1. In a large bowl, mix the flour, sugar, yeast and baking powder.2. Pour in the cold water and mix until just combined (cold water make yeast less active, so it give us more time to create the details).3. Add in the shortening and salt (use hands to mix this or a stand mixer) keep on going until it’s create a dough ball. Place the dough onto a work surface, continue kneading it for 5-10 minutes until it create a smooth ball (sometimes different brand flour can have different moisture level, so if it’s too dry add a tablespoon of water, if it’s too wet add a bit of flour).4. After the dough is ready, spare some dough for the details; 30 gr for white, 10 gr each for brown, pink and black. And for the rest dough, divide it into 2 equal portions for the spiral dough. Cover all dough with a cling wrap to prevent it from drying out while waiting the rest of the dough to be coloured.5. Colouring- Take one portion of the spiral dough, add about 1/2 teaspoon of Blue Pea powder, knead it to even the colour. Add the powder gradually until the desired colour is reached. If the dough become dry when kneading, spray it with some water and continue kneading it.* Please note that the colour will be darker after steaming, be mindful with the colour. If you not keen to buy this kind of natural colour, kindly substitute it with food colouring.Spare 30 gr of blue dough for the ears.- Add cocoa powder for the brown dough.- Using standard food colouring for pink and black dough. After finish with the colouring, let all the coloured dough covered and rest for about 10 minutes so the gluten can relax a bit.6. RollingUsing rolling pin, roll both white and blue spiral dough into about a same size thin rectangle. Brush a thin layer of water as a glue on top of the blue dough, and then place the white dough on top of the blue dough.Using rolling pin, roll the stack dough one more time to make sure that they are stick well and the surface is even. Cut the edges of the dough to make it more tidy, brush a little water on top of the white dough.Starting from the side, roll them up tightly into a log.Mark the dough into 5 equal pieces (you will have 2 extra ends).7. CuttingThe best way to do this is to use unflavoured dental floss, where as a knife kind of pushes from the top down and squished the slices. You can also use serrated knife to do this.8. DetailingPlace each cut spiral mantou on each parchment paper, add details as shown in the video.*When attaching small details, make sure to apply just a bit of water, coz the dough will not stick firmly if too much water is used.9. Final Proof After finish with all the details, cover mantou with a clear container or cling wrap and set aside to proof.10. Prepare steamer Preheat the steamer (water level should be no more than 3 cm deep as excessive steam will ruin the look of the buns).Wrap the lid with kitchen towel to prevent the water drops to the buns.11. To check if the dough has been optimally proofedThe dough should look larger in size. rounded and airy, they also feel soft and spring back slowly when the surface is touched.12. SteamingArrange the buns in the steamer and place the lid. Place a chopstick under the lid to create a small gap to allow the steam to escape. Steam over a medium heat for about 10-12 minutes.13. Turn off the heat, let the buns rest in the steamer for 3 minutes and then remove the buns, serve them immediately or place on a wire rack to cool completely before storing (this will prevent the bottom of the buns from getting soggy).NOTE1. If you keep them at room temperature in an airtight container, they will stay soft moist on the next day.2. You may keep them in the fridge for up to 4 days or in the freezer for up to 2 months.3. You may make lots of these mantou ahead of time and freeze it. To serve fridge or freeze mantou; steam for 10 minutes or wrap mantou with cling film and microwave on high for 1 minute.
How to Make EGGLESS Fluffy Banana Cinnamon Rolls! BEMBUM KITCHEN 2020-07-09 | FULL RECIPE: http://bembumkitchen.home.blog/2020/07/10/fluffy-banana-cinnamon-rollsno-egg/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #bananabread #cinnamonrollsHi Guys, today I’m gonna show you how to make my signature "Fluffy Banana Cinnamon Rolls”.These gorgeous cinnamon buns are filled with buttery Brown Sugar Cinnamon and covered in gooey Cream Cheese FrostingAnd as an egg-free recipe, we will be use banana puree as an eggs substitute. The result is amazingly moist, soft and fluffy, the smell of Cinnamon Rolls is heavenly.You are gonna love this so much!BANANA CINNAMON ROLLSYield: One 8x6-inch rectangle pan (6 pieces)Active time: 1/2 hourTotal time: 2 1/2 hour INGREDIENTSBuns Dough:60 grams Milk 10 grams Unsalted Butter 1 teaspoon Granulated Sugar1/2 + 1/8 teaspoon Instant Yeast 40 grams Mashed Bananas 125 grams All Purpose Flour 1/8 teaspoon Salt Filling:30 grams Unsalted Butter (softened) 40 grams Brown Sugar 1 tablespoon Cinnamon Powder Thinly Banana Slices 1/6 cup Chopped Walnuts (optional) Icing:30 grams Cream Cheese (softenend) 55 grams Unsalted Butter 1 tablespoon Milk 1/2 teaspoon Vanilla Extract 40 grams Icing SugarINSTRUCTIONS1. Prepare the pan, grease it with butter, set aside.2. Bloom the yeast; In a small pan, mix the butter and milk. Place over a medium low heat until the butter melted, let it warm.Warm means if you put your finger into the milk, It shouldn’t feel like anything. It should feel like your body temperature (could be a little bit warmer than that, but not too hot, coz it will kill the yeast).Sprinkle on sugar and yeast, stir well. Let it sit for about 5-10 minutes until the yeast has activated.3. Once it has bloomed, add mashed bananas to the milk mixture, mix well. Pour in the flour and salt, mix until just combined (doesn’t need to be totally smooth at this point, it just needs to be brought together and homogenous).It’s gonna make a really wet, messy dough. No worries, that’s exactly what we are looking for.4. Transfer to a lightly floured surface and start kneading the dough. The dough will be sticky, knead the dough for at least 10 minutes until the dough just loses its stickiness and does not stick to the surface or your hands. 5. Roll the dough into a big ball, grease mixing bowl with a bit of oil and then place the dough inside the bowl. Cover it with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.6. To make the filling; Combine very softened butter, brown sugar and cinnamon. Mix until smooth.7. To roll; After 1 hour, the dough will be rise (it almost double in size). Place it onto a clean surface (sprinkle a little bit of flour, we don't want the dough sticking on the mat). Roll the dough out into a large rectangle, spread the filling evenly over the dough. Add thinly banana slices on top of the filling (remember, not too thick otherwise will be hard to roll later).Starting from one short end, roll up the dough into a log and pinch the seam closed. Using unflavored dental floss, cut the log into 6 evenly pieces, place them in the prepared pans.8. Preheat the oven to 180˚C.Cover the rolls with a plastic wrap and let rise in a warm place for about 20 minutes, until expanded by about half of their original volume.9. Bake the cinnamon rolls for 20 minutes, until golden brown. Let cool for about 10 minutes.10. To make the frosting;In a medium bowl, whisk together the Cream Cheese, softened butter, milk, and vanilla extract until smooth. Gradually add the powdered sugar and mix until smooth. Drizzle the frosting over the cinnamon rolls.NOTE:1. After baking, leave them to cool at least 10 minutes, before you put the icing on, coz when it's too warm the icing is just gonna completely melt and it’s not gonna be that really nice glaze on top.2. Best serve on the day it’s made or you can store left over baked Cinnamon Rolls (airtight container) in the fridge for 5 days and up to 2-3 months in the freezer.3. To reheat; remove the roll from the container, preheat the oven or toaster to 180˚C. Put the cinnamon buns on a baking sheet and cover with aluminum foil and let the rolls heat up for about 10-15 minutes.Another option is using the microwave for about 30 to 60 seconds. Check on them to ensure they don’t become soggy.4. How to freeze unbake Cinnamon Rolls;If you have plan to make the cinnamon rolls in advance and bake later, kindly follow instructions until number 7, and then cover the pan with plastic wrap and freeze for up to 3 months. And when you are ready for them, you can defrost them in the fridge overnight or you can leave them out for a few hours at room temperature and throw them in the oven.They might take a little bit longer to bake, just keep an eye of them.
How to Make Indonesian Thick Pancake | Martabak! BEMBUM KITCHEN 2020-06-26 | Recipe typo in the video1/4 gram Baking Powder ➡️ 1/4 teaspoon Baking PowderFULL RECIPE: http://bembumkitchen.home.blog/2020/06/27/martabak-thick-indonesian-pancake/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #indonesianthickpancake #martabakmanisHey Guys, welcome back to my channelToday we are making these “Indonesian Thick Pancake”.These thick sweet pancakes are known as “Martabak”, It was one of the most famous street food in Indonesia.The pancakes are characterized by its honeycomb textures and the sweet decadent stuff. It doesn’t require any fancy ingredients to make it and really perfect for us who stay at home 24/7! Enjoy these recipe!MARTABAK (INDONESIAN THICK PANCAKE)Yield: One 8-inch round panActive time: 1/2 hourTotal time: 1 hourINGREDIENTSBatter:1 tsp Instant Yeast 1 tsp Granulated Sugar25 gr Slightly Warm Milk (Too hot will kill the yeast)100 gr Cake Flour 1 tbs Granulated Sugar 1/4 tsp Vanilla Extract (optional) 25 gr Eggs 100 gr Water 45 gr Salted Butter (melted) 1/4 tsp Baking Powder Filling:Pure Creamy Butter (butter in a can) Condensed Milk 100 gr Cheddar Processed Cheese Block Chocolate Rice SprinklesINSTRUCTIONS1. To activate the yeast; In a medium bowl, combine warm milk, 1 teaspoon of sugar and the yeast. Allow to stand for about 5-10 minutes until the mixture begins to foam.2. In a large bowl combine the flour, sugar, eggs, water. Mix until just combined. Stir in the activated yeast, mix well. Pour in the melted butter, mix until smooth and no lumps remains (you will have a thin, shiny batter. Cover the bowl and set aside for about 30 minutes (the volume of batter will increase and have air bubbles all over the surface). In the meanwhile, you can prepare your favorite fillings.3. Prepare 8 inch non-stick pan, make sure the pan has a glass lid so that you can check the pancake while cooking it. Heat the pan over medium high heat (it’s really important to preheat the skillet fully before you add the batter, or it won’t rise and get those honeycomb textures).To test whether the pan is hot enough; a drop of water thrown into the pan should sizzle right away.4. Once the pan is hot and ready, add baking powder into the batter. Mix it well and pour the batter immediately into the pan, don’t let the batter sit around for too long after the baking powder is in. Very gently slightly turn the pan around in circular motion so the batter thinly coat the side of the pan (this will form a nice crust later and that's one of the best part of martabak).5. Let it cook on medium high heat until the bubbles came out into the entire surface and then reduce the heat immediately to the lowest setting. Please note, never use high heat because it could burn the bottom of pancake while cooking.6. When the edges of the pancake begin to look dry, sprinkle the top with 1 tablespoon of sugar and then cover the pan with the lid. Let it cook for about 5 minutes or until the center of pancake surface is fully dry and cooked.7. Remove pancake from the pan and place it on a cutting board. Spread a generous amount of pure creamy butter on top of the pancake. Cut them into half before you start adding the filling.8. Add your favourite fillings (grated cheese, chocolate rice, etc).9. Drizzle with some condensed milk.10. Gently fold half of the pancake to the other half to form a sandwich. 11. Spread with some more pure creamy butter on top (you don’t have to do this if you feel it’s too oily, but actually it’s the main thing that makes the martabak more appealing and delicious)12. Cut them into pieces according to your preference's size, traditionally, they will cut them into these square shapes. Don't forget to wipe your knife with a clean damp kitchen towel between each cut, so the filling doesn’t stick everywhere.NOTES1. Making Martabak is about patience and many many trial and errors. Pay more attention to the heat, it’s very critical. Never use high heat to cook Martabak, because it could burn the bottom of the pancake before it's completely cooked.Once the entire top surface of the pancake has bubbles, reduce the heat to the lowest setting to continue cooking.2. I will recommend to use heavy thick high quality non-stick skillets if possible. If you use non-stick regular pans, apply a thin layer of oil might be needed and you will need to peek the bottom part occasionally as they generally burn more easily.3. After mixing the batter with baking powder, immediately pour the batter to the heated pan for optimum results. So make sure by this time, the heated pan is ready. 4. Instead of using Pure Creamy Butter, you can substitute it with regular salted butter.5. Best serve immediately while still warm. You can store left over in the fridge for 3-4 days.6. To reheat; 200° C oven for 10-15 minutes or 1000 W microwave for 1 minute (most of the fillings will be melt).
How to Make Purin Birthday Steamed Brownie! BEMBUM KITCHEN 2020-06-18 | FULL RECIPE: http://bembumkitchen.home.blog/2020/06/19/purin-steamed-birthday-brownie/Instagram: instagram.com/bembum.kitchen/?hl=enFacebook: facebook.com/bembuminthekitchen#bembumkitchen #steamedbrownie #purincakeHey Guys, today I’m gonna show you how to make my signature "Steamed Brownie Birthday Cake".It is the moistest steamed brownie possible, filled with melted dark sweet chocolate, cover with fluffy classic steamed buttercream, and then decorate as a Purin.I hope you love it! It's really fun!PURIN STEAMED BIRTHDAY BROWNIEYield: One 16-inch round panActive time: 1 1/2 hoursTotal time: 3 hoursINGREDIENTSBrownie Batter:120 gr Salted Butter80 gr Dark Sweet Baking Chocolate 200 gr Eggs150 gr Granulated Sugar1 tsp Vanilla Extract/ Paste80 gr All Purpose Flour35 gr Cocoa Powder1 tsp Baking PowderChocolate Filling:40 gr Dark Sweet Baking Chocolate (melted)Buttercream: 200 gr Shortening20 gr Salted Butter40 gr Condensed MilkYellow Food ColouringPurin Hat Covering:100 gr Dark Sweet Baking Chocolate (melted)Details Decoration50 gr Dark Sweet Baking Chocolate (melted)80 gr White Baking Chocolate (melted)Candy Colouring/ Colouring Powder (Yellow, Pink)INSTRUCTIONSDetails Decoration1. Prepare the template, tape some greaseproof paper right on top, make sure it doesn’t budge.2. Melt some white and dark chocolate (using microwave or a double boiler). Colour them as needed (you can use candy or powder colouring). Pour each colour into a piping bag.3. Start create the details (according to the template):Dark chocolate for the nose, mouth and eyes (using toothpick to remove any air bubbles); yellow for ears; soft pink for cheeks and tongue.4. Allow them to chill and sets hard in the fridge.Brownie Batter1. Preheat steamer.2. Prepare pans; 6-inch stainless steel bowl for the face and 4-inch round plate for the hat. Grease them (brush with butter and spinkle some flour) or use baking pan grease kindly find the recipe in this link youtube.com/watch?v=ilWe6_4ZDuI3. Melt butter and dark chocolate in a double boiler, set aside until slightly warm.4. In a large bowl, mix eggs, sugar and Vanilla Extract. Whip them until the mixture is pale yellow, thick and forms a ribbon.Sift in flour, cocoa powder and baking powder; mix well.Pour in butter chocolate mixture. Mix until well combined. Using spatula, gently folding the bottom over the top to make sure there’s no butter mixture left underneath. 5. Pour about 4 tablespoons batter into the hat pan and half of the left over mixture into the bowl.6. Tap it and place them in the steamer that has been pre heated (don't forget to cover the steamer lid with a kitchen towel so the water doesn’t drip into the brownie). Steam on a medium high heat for about 20 minutes.7. After 20 minutes, take both pans off the heat. Set aside the hat.And for the face, pour the 40 gr melted chocolate as a brownie filling, spread it evenly. And then pour another half part or the rest of the batter on top of the first batch. Put it back to a steamer and steam for another 35-40 minutes8. Take it off from the heat (it’s done when a skewer inserted in the center comes out clean). Remove it from the pan and let it cool completely on the cooling rack.ButtercreamIn a large bowl, mix shortening, salted butter and condensed milk.Whisk for about 5 minutes or until it's really light and fluffy. Split the buttercream into 2 batches; colour 2/3 of the buttercream with yellow food colouring and the rest will remains bright white. Set aside.Design Cake1. The HatCover the hat cake with 100 gr melted dark chocolate. Place them in the fridge so the chocolate will sets hard.2. The facePlace the face cake onto 6-inch cake board. Cover entire surface with white buttercream (just a thin coat of buttercream to protect the cake from any crumbiness). Use elastic scraper to help the smoothing process.3. To cover the face cake with steamed buttercream; Fill a medium sized saucepan about a quarter full with boiling water, and then place a heatproof bowl with a yellow buttercream on top (make sure it isn't touching the water). Stir continuously until the buttercream is liquidy. You'll see some of the oil comes out and separate from the buttercream. Don’t worry, keep on stirring until the mixture incorporated.After reach the right consistency, pour it onto our crumb coated cake. Allow them to set up a bit before continue to decorate it4. Using medium star tip, pipe some white buttercream on top of the face cake, place the hat on it. Decorate the gap between hat and face with some more white buttercream.5. Stick and insert the ears on each sides of the face.6. Using small round tip pipe a tiny pearls around the bottom part of the face.7. Stick the details (nose, mouth, eyes and cheeks). NOTES1. You can use candy melts for the details decoration.2. Store cake 1 day at room temperature, 3 days in the fridge.
