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Have you tried macaron before? The first time I ate it was already like 2 years ago. My cousin brought a pretty box full with colourful macarons from Lisa Suriahani's photoshoot ke apa ntah lupa, they were freaking sweet! Not being a sweet tooth myself, I remember that I did not like them. That explained why I always hesitate at trying any macarons recipes.

BUT recently, my favourite youtubers, Tanya and Zoe made a baking video where they attempted to make macarons and they inspired me!. I thought, "hey, that isn't looks so hard, let's give it a try"

and yes, I did, haha.

Anatomy of a macaron. lol.

French macarons are thin, light, flavourful meringue cookies that are made with simple combination of egg white, sugar and ground almond. They are sandwiched together with fillings like jam, buttercream, ganache, etc. The smooth, glossy shell should be puff up (due to the steam released by whipped egg whites) and sit on a little feet. Macaron should be crispy outside and kinda chewy when you eat it.

I honestly think my first attempt was a beginner luck bc my macarons came out prettily from the oven, YAY. :) I did some macarons research beforehand through youtube and blogs. I decided to try using Azlita's recipe, and thankfully it was really easy to follow. I'd like to recommend you to read HowToCookThat's FAQ questions and watch Beth's video for macarons baking tips.

Anyway, I made macarons for a little gathering I had recently and the responds were positive. ;P My friends liked them and my cousin offered me to make a batch of these for her wedding's candy booth. So I guess, my first attempt goes well? *angkat2 kening*

Without further ado, here are the ingredients that you'll need;

Since it was my first attempt, I decided to just go with simple fillings that I already had in the kitchen, so I sandwiched them with chocolate ganache, nutella, and peanut butter.

I would like to try making lemond curd, and buttercream filling for my second batch.

Tip : Before you start, make sure that all the tools and ingredients are in dry conditions. No oil and water contact.

1) Firstly, line 3-4 baking trays with parchment paper.

A tip here is to use parchment paper. Non-stick baking paper works fine too.

2) Trace the outline of 20 sen or 50 sen coin onto the parchment paper and flip it over so the macarons won't touch the lead from pencil or pen. Leave about 1 inch between each circle.

Alternatively, you can use small round cookies cutter, press into flour and make an imprint of it on the parchment paper. Then, set aside.

3) Combine and shift icing sugar and ground almond together and set aside. (If your ground almond looks course and clumpy, grind it a bit more to ensure nice, smooth outer shell of macarons)

4) In another bowl, whisk egg whites on medium-low for 2 minutes and increase the speed to medium-high and continue whisking until soft peaks form like in the picture below,

5) With a mixer running, gradually add in caster sugar and continue to whisk in high speed. Whisk until the meringue is smooth, glossy and form a stiff peak like in the picture below;

*These whole steps (4 and 5) take about 10-15 minutes.

tip : orang kata sampai 'bertanduk', when it form something like this, then stop.

kalau terbalik mangkuk, your meringue won't fall.

jangan overbeat!

6) Remove bowl from the mixer and add in 1/4 of the almond+icing sugar mixture over the meringue. Use a silicone spatula to fold into the meringue until everything is cooperate (not runny). In Malay we called it kaedah kaup balik.

Add the rest of the almond mixture until finish using the same amount of it in each addition.

Tip: Try to not undermix or overmix. Don't over fold the meringue/batter until it turn watery (overmix).

It should be look something like this,

7) Add in food colouring.

I'd like to recommend using it in powder form or gel as liquid could change the batter consistency - result in flat and lumpy macaron. Since I didn't have any of them, I used liquid food coluring - 1 tablespoon of green and 1 1/2 tablespoons of pink. *you can see the colour different formed after they baked.

8) Put batter into a pipping bag and pipe it within the round imprint which had been made earlier. Tip: After finish, tap the baking tray on the bench few times. This is important to prevent macarons from cracking when they baked.

9) Next, let the macarons rest for at least 30 minutes or until dry.

(they doesn't stick into finger when touch)

Meanwhile, preheat oven at 150 degree celcius.

10) Lastly, put them into oven for 15-20 minutes, varies depending on oven. Remove from oven and let them cool before fill.

SEE, not so scary. ;P

I admit that making macarons is a bit tricky and I myself couldn't get the right consistency yet, but give them a try!

Patutlah macarons mahal. RM2.00 sebijik ~o~

80% from my first batch at least (to me) looked fine. Hehe

*a side by side picture of a disaster macaron and a perfect one.

It was either I didn't tap the tray enough (they were from different batch), oven's temperature was high or too much liquid food colouring.

/buat postmortem/ lol.

dah k bye.

asdffddghjk woohyun and lulu

Last weekend I watched All Stars Masterchef where the participants had to bake cream puffs for their elimination round. There were 2 dishes prepared by each of them - sweet cream puff and savoury cream puff. They all looked so delish especially the one from Raja Azmi. Lepas tu I craving lah pulak kan. Hehe.

I honestly think it's kinda weird how cream puff is made, like it need to be cooked on stove and later baked inside the oven. So I search for the answer online and it says here 'The water and butter mixture has to be boiling before adding any more ingredients because the heat is necessary to swell the starch granules in the flour'

Kill two birds with one stone betul, do your baking and at the same time, learn something new related to science. LOL.

Anyway, cream puff or what france people called 'Choux a la creme' is a small and crispy pastry with a large hallow hole inside filled with whipped cream. So I think I did mine correctly ㅋㅋ

Yum, I made Vanilla and Chocolate whipped cream for their filling. I decided to double the recipe since I was using a large pot and I managed to get 18 cream puffs.

Apart from Masterchef, I watched 3 different videos on YouTube on how to make cream puffs and they were from Joysofbaking, Cooking With Dog & Eugine Kitchen. The recipe was originally from here

So what you'll needing are;

-250 ml water

-100 gram butter

-1 teaspoon castor sugar

-125 gram all-purpose flour

- 3 eggs (Gred B)

- 1/2 teaspoon of salt

1) Preheat oven to 200 degrees C, line baking tray with parchment paper or lightly butter.

2) In a bowl, shift together flour and salt.

3) Add in water, butter, castor sugar and into a pot and cook over medium-high heat until they boiled.

4) Remove from heat and add in flour mixture all at once, and stir quickly until combined

5) Bring back to heat and continue to stir until the mixture forms a ball/dough that doesn't separate. (about 1 minute)

6) Transfer the dough into another bowl and let it cool for 5-10 minutes.

7) Add in egg, one at a time, stir until all combine before add in another egg. (can use electric mixture or just use spoon for this) After adding all eggs, dough will become smooth thick paste.

8) Transfer the batter into pipping bag and pipe circles about 5 cm apart.

9) Bake inside the oven for 15 minutes at 200 degrees C and lower down the heat to 180 degrees C and continue to bake for 20-30 minutes until they are brown and puffy.

Mine here looked pale because of the light, so this picture don't bring justice. LOL.

Second batch fresh from the oven

See the hallow hole I said earlier

For the filling, beat in whipped cream using electric mixture on medium high speed. Add 2 tablespoons of vanilla essence and 3 spoons of icing sugar. Alternatively, you can substitute whipped cream to custard filling or ice-cream or anything fancy to make it tastes savoury hehe.

and I added in 2 spoons of nutella for chocolate taste.

Cliche, I know. Heheh.

Tadaa, real colour with natural light from outside! LOL.

ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ

Bon Appétit!

Have you guys eat scone before? It's basically a pastry similar to biscuit but it has a rich, bread-like texture when you eat. Scone is most known taken during breakfast or as a snack preferably with coffee. You can serve scones with butter, cream and jam or just eat them plain - still taste so good.

I bought a buttermilk from Tesco last weekend and thought of trying some random recipes using it as a main ingredient. So here's one - homemade buttermilk english scones. The very basic scone formula but using buttermilk instead of whole milk to bind all the ingredient together. Mind you that these scones make your house smells like a bakery shop when they are in the oven hehe.

The ingredient for making scones are very flexible. For example, by adding combination of milk & orange juice for your moistener, adding oats, chocolate chips, or some dash of cinnamon to give them extra flavour. The end result is up to you! In this recipe, I just cut out some raisins and dates.

p/s; this recipe is vegan! eggless!

Preparation time: 30 minutes and all you need are;

- 2 cups (260 grams) all purpose flour

- 1/4 cup (50 grams) granulated white sugar

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 12 cup (113 grams) unsalted butter *cold and cut into pieces*

- 2/3 to 3/4 cup (160-180ml) buttermilk

- 1 cup raisins + dates

- 1 teaspoon vanilla extract

1. Preheat oven 200 degree celcius, line a baking sheet paper. Set aside.

2. Take a bowl and combine flour, baking powder, baking soda, salt and sugar. Give them some whisk.

3. Add in butter, mix it well using a pastry blender or spoon or your hand until they look like coarse crumbs. Make sure that your butter is cold.

4. Mix in vanilla extract to your buttermilk, raisins and dates into your flour mixture. Stir just until the dough comes together - do not overmix (Like what I did, LOL. I sightly over mixed them), or just until no dry ingredients left.

5. Transfer dough to a lightly floured surface and knead the dough gently. Role it into 1 inch (2.5 cm) thick. Cut the dough into triangle, circle or your choice of shape and transfer them onto baking tray. I used my star pastry cutter and they still hold their shape after baked!

6. Brush on top of scones with a little milk (optional). Bake scones for 18-20 minutes or until golden brown and a toothpick inserted at the center comes out clean.

These are best served warm, soon after they bake or can store them in an airtight container for several days - reheat a bit in microwave if you want to eat. Best served with butter & jam or nutella, just because nutella makes everything taste better. lol.

I have some left over whipping cream that I wanted to use more of and needed to make some evening snacks since all the family members are at home. So I went looking for a recipe that I have not tried, and I thought; hey let makes some vanilla cupcakes, bahan semua dah ada!

Here's the deal, I love coconut.....and yogurt! I still have a lot of natural yogurt because I eat it as my midnight snack - with fruits. Tapi yogurt tak tahan lama kan, and I was wondering, what should I do with the rest of it. I took the risk of adding it to my cream cheese instead of lemon zest to give my frosting a tangy flavour.

Here, I am still using joysofbaking's recipe but I changed it around a bit to suit my tastes. So if you are a coconut lover and you are looking for a perfect cupcake recipe, then search no more than this recipe as it is easy enough for everyone to make and enjoy.

This recipe makes 12-15 cupcakes depending on paper case size.

for vanilla cupcakes;

- 1 1/2 cups (195 grams) all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon of lemon or lime zest
- 1/2 cup (113 grams) unsalted butter, room temperature.
- 1 cup (200 grams) granulated white sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup (120 ml) milk

Yogurt Cream Cheese Frosting;

- 2 1/2 cups (300 grams) icing sugar, or desired consistency
- 4 tablespoons (55 grams) unsalted butter, room temperature
- 1/2 cup (112 grams) cream cheese, room temperature
- 100 ml whipping cream
- 4 tablespoons plain yogurt
- 1/2 teaspoon vanilla extract

For the cake, preheat oven to 180 degrees. Combine and sift together flour, sugar, baking powder, salt and lemon zest. Set aside. In a separate bowl, beat butter until soft (1-2 minutes) using hand/electric mixer. Add in sugar and continue beating until light and fluffy (3 minutes). Add eggs, one at a time, beat well after each addition. Then, add in vanilla extract and beat just to combine.
Set your mixer to medium-low speed, add in flour mixture to the butter mixture, alternating it with milk (flour in 3 additions, milk in 2 additions) . Beat the batter until all combined.
Bake 18-22 minutes, or until toothpick inserted into the center comes out clean. Do not overbaked~ Nanti your cake will dry out.

While the cupcakes cool, prepare for the frosting. Beat in butter until light and fluffy. Add in cream cheese , yogurt, then vanilla extract. With mixer on low speed, gradually beat in the sugar.
Gradually add in whipping cream and beat the mixture on high speed until the frosting is light and fluffy (3-4 minutes). If your frosting is too thick, you can add a little milk or whip cream.

Lastly, garnish the cupcakes with coconut flaked.

done! I'm using a petal tip to get the petal look-alike frosting.

p/s - btw guys, i am on pinterest! check it out \o/. heheh.

Happy Thursday everyone. I hope you have all had a lovely week so far. :)

So, I finally learnt how to do the cup song. My friend tried to teach me but I failed.

Now I can, self-learned from youtube and it's actually so-freaking-easy once you get correct rhythm (really). Phew, I feel so extremely accomplish, haha.

Bad news of the week. I sprained my ankle! very, very bad. Tripped and fall down on a tar road. Bleeding here and there. I couldn't even go upstairs to my room lol.

Anyway, lama tak blog pasal recipe kan, why not today. I made red velvet cupcakes for Eid celebration using the recipe that I got from joysofbaking. Kaki sakit, jalan terhenjut-henjut pun still nak bake. Omg passion sungguh kau.

p/s I have tried making red velvet before but it was a cake, you can see the recipe here. So below is the recipe for cupakes version.

This recipe is for 24 cupcakes but since I used tall size muffin liner, I got 18 cups.

For cupcakes;

- 2 1/2 cup (250g) cake flour *cake flour is preferable but I just use all purposed flour*

- 1/2 teaspoon salt

- 2 tablespoon (15g) cocoa powder

- 1/2 cup (113g) unsalted butter

- 1 1/2 cup (300g) granulated white sugar

- 2 large eggs

- 1 teaspoon vanilla essence

- 1 cup (240ml) buttermilk

- 2 tablespoon liquid red food colouring

- 1 teaspoon white distilled vinegar

- 1 teaspoon baking soda

Method

- Preheat oven 175'C.

- Line cupcake with liners. Set aside.

- In a mixing bowl, sift together your cake flour, salt and cocoa powder. Set aside.

1) Beat in butter until soft using electric mixture(1-2 minutes)

2) Add in sugar and continue beating until they are light and fluffy (2-3 minutes)

3) Add the eggs, one by one, beat well in each addition

4) Next, add in vanilla essence and beat well until they are mixed

5) In a measuring cup of buttermilk, add in red food colouring and whisk it.

6) With the electric mixture of medium speed, alternately add in flour mixture and buttermilk to your butter mixture. (In 3 additions). Maksudnya you put in 1/2 flour mixture -> all of your buttermilk -> the rest of the flour mixture)

7) Combine baking soda and vinegar in a small cup. Allow the mixture to fizz and QUICKY add into cake batter, fold your batter using spatula

8) Scoop butter into cupcakes liner filling 2/3 full

9) Bake cupcakes inside the oven (170'C) for 20-25 minutes or toothpick come out clean

10) Allow cupcakes to cool completely before frosting. You can put them in the freezer at least for an hour or overnight. This help to the process of filling and decorating your cakes easier.

Cream cheese frosting

- 227g cream cheese, room temperature

- 227g mascarpone cheese, room temperature (but I didn't put)

- 1 teaspoon vanilla essence

- 115g icing sugar, shifted

- 1 cup (360g) of whipping cream

- 1 teaspoon lemon zest (optional) //but believe me, adding lemon zest or 1 teaspoon of lemon juice will make your frosting tastes much better!

Method

1) Using electric mixture, beat cheese cream with mascarpone cheese until smooth

2) Add in vanilla essence and icing sugar, keep beating until they are smooth

3) Gradually add in whipping cream and whip until the frosting is thick enough to spread. You can add in lemon zest too like what I did. Hehe

* kalau nak ubah consistency, like if you want your frosting to be thin, add in extra cream, thick - add in icing sugar.

Okay siap! enjoy

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