Cheese & Ham Waffle + Ham & Egg Cup (芝士火腿格子松餅 + 火腿杯子蛋)

 Waffle Ingredients

3 eggs

100ml milk

60gm melted butter

30gm sugar

a pinch of salt

160gm cake flour

25gm corn flour

20gm permesam cheese

1tsp baking powder

60gm ham 

some palsey

 

  

Original recipe from Wo with steps in pic
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 Ham & Egg Cup Ingredients

2 eggs

2 slices of ham

some pepper 

some chopped spring onions (optional)

 Method:

1. Preheat oven to 200 degrees C.
2. Remember to grease oil or spray non-stick cooking spray into muffin tin. As eggs will stick.
3. Fit ham into muffin mould and fold slightly like a flower shape.
4. Crack egg into each piece of ham. 
5. Add a dash of pepper and sprinkle some spring onion on top.

 

Orignal recipe from Anncoo Journal 

Cranberry Sugee Cake

 

Ingredient

• 100gm dried cranberries
• 100ml hot water
• 140gm cake flour
• 1/2 tsp baking powder
• 100gm semolina
• 1/4 tsp salt
• 4 eggs
• 100ml milk
• 2 tsp vanilla extract
• 200gm unsalted butter
• 130gm sugar
• 2 tbsp honey

Method

1. Generously grease a 8" cake pan and line base.
2. Soak cranberries in hot water for 15 mins. Drain away liquid. Sift cake flour & baking powder. Stir in semolina & salt.
3. Whisk eggs and stir in milk & vanilla extract.
4. Cream butter, sugar & honey on medium speed until pale & fluffy for 2-3mins. Whisk in eggs mixture gradually.
5. Beat in flour mixture on low speed until fully incorporated. Fold in cranberries.
6. Spoon batter into cake pan and tap pan on hard surface to burst any air bubbles. 
7. Bake in preheated 180deg cel oven for 35-45 mins, or until an inserted toothpick emerges moist but clean. 
8. Cool cake in pan for 10mins before unmould and cool completely on rack.

Original recipe with thanks from Peng's Kitchen

Simple Waffles (簡單的格子鬆餅)

 

Ingredients

100gm cake flour

75ml milk

30gm sugar

a pinch of salt

2 eggs

35gm butter

1/2 tsp baking powder

 

 

Method as per follow 美食天下 with detail step pic 

Pandan Coconut Chiffon （班兰椰奶戚风）

 

Ingredients
6 egg yolks

180gm cake flour 

1.5tsp baking powder (optional)

50gm sugar 25g

140ml thick coconut 

35ml vegetable oil

2tbsp pandan paste

6 egg whites

100gm sugar 60g

1/4tsp cream of tartar 

Method

1. Beat the egg yolks with the sugar till yolk color lighter, sugar all melted
2. Add the vegetable oil, coconut milk, flour, baking powder, pandan paste and mix well.
3. Egg whites and cream of tartar until foamy, fractionally add sugar beat until dry foam.
4. Fractionally add egg white to egg yolk mixture, quick stir gently with a rubber spatula to stir
5. Preheat oven to 200 deg cel 
6. Poured batter into the mold and tab mould on the table to burst out large bubbles
7. Bake at 160 deg cel for 50 minutes.
8. Immediately after baked upside down, and so completely cooled before release 

Cheese & Meat Floss Bread Loaf (芝士肉鬆吐司)

Ingredients
300gm bread flour
1tsp instant yeast
120ml warm water
a pinch of salt
30gm sugar
80ml whipping cream
10gm butter

Fillings
60gm Meat Floss
some mayo salad dressing
some grated cheese

Method

1. Place all ingredient into bread machine mix under dough setting mode
2. After done, take out from bread machine, knead out the air from the dough and rest for 10-15mins
3. Knead out air again, roll out dough thinly
4. Spread salad dressing on dough
5. Sprinkle meat floss evenly on dough
6. Roll up dough from the edge closest to you, seal up dough
7. Sealed side face down and proof for 60mins or until double in bulk
8. Preheat oven at 200 deg
9. Gently brush on beaten egg
10. Sprinkle grated cheese 
11. Bake in preheated oven at 200 deg cel for 35-45mins

Note : 
When loaf had bake for about 8-10mins, cover with aluminium foil to prevent loaf surface getting burned

Cranberry Butter Cookies (蔓越梅酥球)

原料

低粉 150克
黄油 75克
盐 少許
白糖 30克
蔓越莓干 40克
鸡蛋 1粒

做法

1、    黄油软化后加入盐和白糖
2、    低筋面粉过筛备用，
3、    黄油用电动打蛋器打发，
4、    再分次加入蛋液，这样不容易油水分离
5、    将蛋全部加入后，搅拌均匀，
6、    再倒入低筋面粉，
7、    然后翻拌，
8、    再倒入切碎的蔓越莓干，
9、    然后揉成团，
10、  用保鲜袋装好，冰箱冷藏室冷藏30分钟
11、  再分成9克左右的小剂子，
12、  然后分别揉成圆形，烤箱170度预热，
13﹑中层烤20分钟左右。关火后放烤箱内至完全冷却后取出。

食譜取材自 飞雪无霜

Osmanthus Chifforn （桂花戚风）

Ingredients
5 egg whites
85gm sugar
1/8tsp cream of tartar
a pinch of salt

5 egg yolks
60ml cooking oil
90ml hot water
4-5tbsp Osmanthus
100gm cake flour

Method

1. Add Osmanthus to hot water
2. Add cooking oil into egg yolk, beat till even
3. Add step 1 into egg yolk mixture, beat till even
4. Add in sifted flour to egg mixture
5. In another mixing bowl, mix egg white, cream of tartar & salt, beat till foamy
6. Add in sugar beat till hard peak form
7. Add in beaten egg white to egg yolk mixture, blend well
8. Pour into mould and tab out big bubbles
9. Preheat oven at 200 deg cel
10. Bake in 170 deg cel for 45-55mins
11. Take out, put upside down, dismould when its cool