|Gingerbread Man Butter Paste Cookie
- Thick Cut Toast：1 piece
- Cherry Tomato：1
- Coconut paste：20g
- Spread the coconut paste on the thick cut toast.
- Cut the orange in half. Take 1/4 orange and squeeze the juice on the toast evenly.
- Cut the rest of the orange and cherry tomato into slices and place them on the toast.
- Bake the toast in the oven for 2 to 3 minutes until it gets slightly brown.
|Taiwanese Egg Yolk Macaroon
- Egg(s)：50g (1)
- Egg Yolk：34g (2)
- Salt：1/8 spoon
- Powdered Sugar：75g
- Cake Flour：90g
|✿ Chocolate Cream Ingredients
- Chocolate Spread：40g
|✿ Coconut Cream Ingredients
- Chocolate Spread：40g
- In a bowl, whip the cream until fluffy.
- Add the chocolate/coconut spread into the whipped cream, stir well and place it in the fridge for later use.
- Preheat the oven to 200°/200°.
- In a mixing bowl, stir the eggs, egg yolk, salt and powdered sugar until well blended.
- Heat the mixture to mild temperature using a double boiler.
- Whip the mixture with high speed for about 2 to 5 minutes until extremely thick.
- Sift the cake flour and gently stir it into the mixture with a rubber spatula until well combined. (Although the mixture is easy to blend, beware not to keep stirring the thick mixture in case you fail this step.)
- Fill the pastry bag with the mixture. On a baking tray, squeeze the mixture into rounds of proper size.
- Sift powdered sugar on the surface of the rounds.
- Place the baking tray in the oven for 6 minutes. Take out the tray and gently touch the rounds to see if they are sticky or not.
- Remove the rounds from the tray. Apply some chocolate/coconut spread cream to the flat side of each round and sandwich two rounds together. The Taiwanese egg yolk macaroon is now ready to serve.
|Taiwanese Egg Yolk Macaroon
|✿ Ingredients for Panna Cotta
- Fresh Milk：500g
- Granulated Sugar：80g
- Jelly Powder：7g
- Corn Starch：85g
- Fresh Milk：135g
|✿ Ingredients for Cake Roll
- Salad Oil：60g
- Fresh Milk：80g
- Cake Flour：140g
- Fufann Chocolate Spread：50g
- Egg Yolk：160g (about 8)
- Egg White：340g (about 10)
- Granulated Sugar：160g
- Cream of Tartar：One small spoon
- Fufann Coconut Paste：50g
- Heat the butter, cream, fresh milk to the boil. Add the granulated sugar and jelly powder and heat to the boil (blend both in advance and add them into the mixture until it is boiled).
- After turning off the heat, pour the mixture of corn starch and fresh milk into the mixture of Step 1 and stir until thick. Place a molding sheet in the mold and apply some butter to prevent the mixture from being adhesive to the mold. Afterwards, pour the mixture into the mold. After the mixture becomes cold, cover it with a transparent sheet to isolate it from the air.
- Put the mold in the fridge for 4 hours. After that, the panna cotta is ready to serve.
- Heat the salad oil, cream and fresh milk to 85℃, and then add the cake flour and egg yolk and stir well.
- In a steel bowl, whip the egg white, granulated sugar and cream of tartar until foamy. (Add the granulated sugar in 3 times.)
- Add the whipped egg white (in 3 times) into the mixture of Step 1 and stir well.
- Blend slightly with a paddle instead of a mixer to keep the batter fluffy.
- Take 2 portions from the batter (280g), apply 50g of coconut paste on one and 50g of chocolate spread on the other. (Remember to melt the spread by a double boiler in advance.)
- Pour the batter into the baking tray and bake it in an oven preheated to 150℃ for 10 to 15 minutes. The cake roll of coconut/chocolate is now ready.
|➳ Method for cream/chocolate cream filling
- Whip the cream until foamy, and the cream filling is done.
- Take a portion from the cream filling and blend it with proper amount of chocolate spread, and the chocolate cream filling is done.
|➳ Method for panna cotta roll
♦On the coconut/chocolate cake roll, apply the cream/ chocolate cream filling and the panna cotta (cut to a long piece of about 2 to 3cm height), and then roll it to completely wrap the fillings. The panna cotta roll of coconut/chocolate is now ready to serve.
|Almond Tuile with Coconut Paste
- Egg White：4
- Powdered Sugar：120g
- Salt：1 small spoon
- Cake Flour：60g
- Fufann Coconut Paste：40g
- Flaked Almond：150g
(Melt the butter in a microwave for later use.)
- In a bowl, stir the egg white, powdered sugar and salt until well combined.
- Sift the cake flour into the mixture of Step 1 and blend the sifted flour properly.
- Add the melted butter and coconut paste into the mixture.
- Add the flaked almond into the mixture and settle it for 30 minutes.
- On a baking tray, place the baking sheet, ladle proper amount of mixture separately, put it on the tray and press to shape it up. (Use a fork to arrange the flaked almonds. Avoid overlapping almonds to make the cookie more crispy and browny after baked.)
- Bake the cookies at 150°C for 15 minutes, and then bake at 130°C for another 10 minutes.
- Granulated sugar：40g
- Cake flour：60g
- Coconut paste：50g
- Put the eggs and granulated sugar in a large bowl, and stir with an electric mixer until the mixture is well blended and creamy yellow. (Stir until the mixture is thick enough to remain slightly sticky on the surface when the electric mixer is lifted.)
- Sift cake flour and slightly stir it into the mixture with a rubber spatula until well combined.
- Heat the milk with coconut paste using a double boiler.
- Add some flour mixture into the coconut mixture made in Step 3.
- Pour the mixture made in Step 4 back into the flour mixture in the large bowl and stir until the batter is well blended. Note that the mixture must be completely added into the batter.
- Fill the muffin cups 4/5 full with the batter.
- Preheat oven to 180° and bake for about 15 minutes. (Insert a toothpick into the center of cupcake. If it comes out clean, the cake is ready to serve.)
- Step 1 is crucial for a fluffy cupcake.
- For Steps 2 to 5, remember to stir slightly and shortly in case there are too many bubbles.
- Too much coconut paste may be unable to make a fluffy cupcake as it is oily.