Homemade Marshmallow...Less Sweet Version 自制棉花糖...少甜版

3 months ago, I made my first batch of marshmallow. I made it with golden syrup and gelatin. Trust me, don't try the golden syrup recipe if you do not want to get diabetes! The pictures below was my first attempt making marshmallow with golden syrup. Super SWEET that after the first bite, I discard all without second thought. 

First attempt, made with golden syrup.

First attempt, made with golden syrup.

This time, I found a way to make it without syrup. The original recipe calls for egg whites but I refused to feed my little boy with raw egg whites, so I replaced the egg whites with meringue powder. The method is easy, basically just mix and whip up everything! The sweetness of this recipe is just nice, not too sweet and the texture is perfect. My boy and I finished all after I removed the marshmallow from the mould. :)

These marshmallows are best to be stored in the fridge or freezer to keep fresh and best served chilled. Love this! 


Ingredients and method:

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10g Powdered Gelatin
50ml Water

1. Pour the water into a bowl. Sprinkle gelatin and let it swell (for about 5 minutes).
2. Place the bowl in a larger bowl of hot water, stir until gelatin is fully dissolve.
3. Remove from the hot water, let it cool completely.
4. Mean while, prepare the rest of the ingredients.

2 tsp Meringue Powder
2 tbsp Water
40g Castor Sugar

5. In a mixer bowl, mix together meringue powder and 2 tbsp of water.
6. Beat the mixture with a whisk until foamy, gradually add in sugar. Whip well as shown in this picture. 

7. Add in gelatin mixture. Whip until it stop expanding.

8. Pour into a piping bag. 

9. Pipe into the moulds, cover and let it set in the fridge/ freezer. Grease the mould with a little butter if you are not using silicone mould.

10. Remove from mould and served chilled. Enjoy! 

My Simplest Gingerbread House made with butter cookies 姜饼小屋...牛油饼干版

This is my first attempt making gingerbread house. I made this for my little boy but actually it's more for myself. One of my childhood dream is to EAT an edible house! lol.... Yes, this is 100% true. I remembered when I was small, I read some stories about edible candy house. And I finally made it today. 

I didn't follow exactly those traditional gingerbread cookies recipe because what I really want is a candy house, not gingerbread! So I used butter cookie instead of gingerbread that I don't think my boy or myself would eat. I simplified everything, even the decoration because I was in a hurry to prepare dinner for my boy. Just sprinkled everything on top instead of sticking the candy one by one. Does it looks like after 'candy storm'? lol... Well, I'm satisfied with my little house and my boy was so happy to see it. He was curious about 'who or what is in the little house?' lol...

My boy wondering: who/what is behind the crystal door??

The colored crystal door and window made with FOX candy.

We eat up the house and the gingerbread man. No gingerbread man photos because we ate all before the decoration! lol....

Ingredients:


Important Notes:

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

注意：

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(A)
100g Unsalted Butter (softened)
60g Icing Sugar

(B)
1 Egg

(C)
200g Plain Flour 
About 1/2 tsp Baking Powder

Some FOX fruity candy (smashed) - optional

Method:
1. Beat (A) until light and fluffy.

2. Add in (B) gradually and beat until well combined.

3. Sift in (C) gradually and mix with low speed until form a dough.
4. Transfer the dough to a cling wrap.

5. Cover and flatten. Chill in the fridge for 30 minutes.

6. On a lined baking tray, roll out the dough.

7. Place the gingerbread house template on top. 

8. Trim with a pizza cutter. 

9. Bake in a preheated oven 160'C for 20 minutes. For colored crystal design, bake cookies for 10 minutes, remove from oven, add some FOX fruity candy in the 'hole'. Continue to bake another 10 minutes. 

10. Transfer to a wire rack and let it cool completely. 

11. Mean while, prepare the GLUE. Refer Royal Icing recipe.
12. Assemble the house with royal icing and decorate with candy as desired.

Royal Icing...thick version made with meringue powder

Gingerbread house in-progress photo - royal icing

This is the thick royal icing that I used to GLUE my gingerbread house. I made this for my little boy, so NO RAW EGG WHITE is used. 


Ingredients: (yield about 2.5 cups royal icing)
2 cups Icing Sugar
1.5 tbsp Meringue Powder
1/4 cup Water

Method:
1. In a mixing bowl, mix together icing sugar and meringue powder with low speed.
2. Gradually add in water and beat with high speed until thick.
3. Transfer to a piping bag and it's ready to use.

Steamed Gula Melaka (aka Palm Sugar) Cupcake 独特香软椰糖马来糕(蒸)

Just back from a 2 weeks long holiday. I miss my homemade food! I think my boy feel the same too.

Holidaying is fun but...with my super picky eater around, every meal time is a battle! So good to be home that I can make some healthy and nutritious food for him...yeah, my little boy.

My version of steamed Gula Melaka cake is different from those served in the dim sum restaurant. We used to order steamed cake when having dim sum breakfast at Imperial Treasure/ Tim Ho Wan because hubby and me like it but my boy didn't like it at all, not willing to eat a single bit! But, my version here, I do not have problem feeding him. Well, he will feed himself with at least 2 cupcakes at a time. :) 

This recipe is modified from my mom's recipe. My mom used to steam cake for us when we were small. Mom used to steam cake in a large bamboo basket lined with mahjong paper. I super like her cakes! Mom's food is always the best of the best! 

My steamed cake is always sweeter in taste. For less sweet version, do reduce the sugar accordingly. 

Ingredients: Yield 17 mini cupcakes (with 1 ice cream scoop batter in each cup)

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！



(A)
190g Gula Melaka
100ml Water
4 Pandan Leaves (tied a knot)

15g Condensed Milk


(B)
90g Unsalted Butter (Softened)
3 Eggs
130g Self Raising Flour
20g Corn Flour

Pinch of Salt
2 tbsp Castor Sugar

Method:
1. Add (A) in a saucepan. Cook over low heat, stir constantly until the Gula Melaka fully dissolved. 

Little helper on the job!

2. Stir in condensed milk. Set aside.

3. Beat egg yolk until thick.

4. In a separate bowl, cream butter.

5. Stir in butter into egg yolk until well combined. 

6. Stir in Gula Melaka mixture.

7. Sift in flour and salt. Mix well. 

8. In a mixer bowl, beat egg white until foamy. Add sugar gradually and continue to whisk until stiff peak. Fold egg white into egg yolk batter in 3 batches.

9. Scoop the batter and pour evenly in each paper cups. Steam in a hot steamer for 15 minutes. 

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Enjoy!