Tag Archives: Almonds

The Art of Making Mooncake with Big Boys Oven

mooncake sunny yaw & mrs ht wong

Two weekends ago Big Boys Oven team had a mooncake making session at Yishensu, One Utama Shopping Mall with our new Talent on Board, Mrs HT Wong and Yishensu is considered to be one of the pioneer in commercializing vegetarian dining restaurant in Malaysia. On that day, I also baked a vegeterian cupcake recipe and will be posting it later.

mooncake

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Croquants Aux Amandes . . . . Crispy Almonds | Big Boys Oven Sweet Recipe

SIMPLE AND DELICIOUS . . .

I was searching for the perfect recipe of Crispy Almond recently and I always end up baking a biscotti like biscuit which was a bit compact. I prefered something light and therefore the search for a crispy, light and delicious biscuit went on till I found this perfect recipe to my liking. With the leftover whole almond found in my food cabinet I went on to explore this yummilious crispy biscuit.
croquants aux amandes 2

Ingredient

250gm Whole almond with skin
180gm Cake flour
450gm Sugar
50gm Vanilla sugar
100gm Egg white

croquants aux amandes 1

Method

1. Heat oven at 180C
2. Roast the whole almond till light brown.
3. Sift sugar and cake flour.
4. Pour in egg white into the cake flour and sugar, mix the mixture.
5. Add in roasted into the mixture, mixed the mixture.
6. Leave the mixture to rest for about 15 mins.
7. Scoop the mixture with an ice cream scoop and place it on a non stick baking tray. Distance each scoop of the mixture about an inch away from each other.
8. Place the baking tray into the oven and bake for abou 20-25mins till golden brown at 180C
9. Once cooked take it out from the oven and let it cool down.
10. Coat the biscuit with melted chocolat(Optional).

I adored the crispiness of this biscuit and I just can’t stop indulging them, just lovely and I hope you will try this recipe . . . . Yours Sunny Yaw

Biscotti A Nutty Slice Biscuit

Something I Don’t Mind Sharing With You

B1

B2B3B5

Ingredients

(A)
4nos Egg white
130gm Sugar
pinch of salt

(B)
120gm Flour
30gm Rice flour

(C)
50gm Pistachio
100gm Walnuts
100gm Almonds
60gm Glace ginger

B6
Method

1. Whip (A) till stiff. Add in (B) and mix till well blended.
2. Add in (C) and mix till well incorporated.
3. Pour it into a greased annd lined loaf tin. Make 2 loaves (17x8x6cm)
4. Bake at 175C for 40minutes.
5. Let it cool and then keep in the freezer for 6hours or more.
6. Cut it into thin slices about 2mm thick.
7. Bake it again at 150C for 15minutes or till crisp.
B4

While I am away, I hope you will try this recipe at your leisure . . . Love Sunny Yaw

Chocolat Macarons

I had baked some Chocolat Macaroons, recipe adapted from Pierre Herme’s Chocolate Desserts:

140gm finely ground almond powder
250gm confectioners’ sugar
25gm dutch processed cocoa powder
100gm egg whites

Method:

1. Line two large insulated baking sheets with parchment paper, or line two regular baking sheets and put each one on tops of another baking sheet. Fit a large pastry bag with a plain 1cm or 1.5cm tip. Set these aside for the moment.

2. If you’ve got almond powder, just sift it with theconfectioners’ sugar and cocoa. If you’re starting with almond, place the almonds, sugar and cocoa in the work bowl of a food processor fitted with the metal blade and process until the mixture is as fine as flour, at least 3 minutes. Stop after every minute to check your progress and to scrape down the sides of the bowl.This si not a quick on-and-off operation. Although the almonds may look as thought they’re pulverized after a minute or so, they won’t be: The nuts really need 3 to 5 minutes to ground to powder or flour. When the almonds are ground, using a wooden sppon, press the mixture through a medium strainer.

3. For this recipe to succeed, you need 100gm of egg whites, which means using 3 large egg whites plus part of a fourth white. The easiest way to get a portion of a white is to put the white into a cup, beat it lightly with a fork and then measure out what you need. Once the eggs are measured, they need to be brought to room temperature so they can be beaten to their fullest volume. You can leave the whites on the counter until they reach room temperature, or you can put them into a microwave-safe bowl and place them in a microwave oven set on lowest power; heat he whites for about 10seconds. Stir the whites and containue to heat them – still on lowest power – in 5 second spurs until they are about 23C. If they’re a little warmer, that’s okay. To keep the eggs warm, run the mixer bowl under hot water. Dry the bowl well, pour the whites into the bowl and fit the mixer with whisk attachment.

4. Beat the egg whites at low to medium speed until they are white and foamy. Turn the speed and supple – when you lift the whisk, the whites should form a peak that droops just a little. Leave the whites in the mixer should form a peak that droops just a little. Leave the whites in the mixer bowl ot transfer them to a large bowl and working with a rubber spatula, fold the dry ingredients gently into the whiotes in three or four additions. It will seem like a lot of dry ingredients to go into a relatively small amount of whites, but keep folding and you’ll get everything in. Don’t worry if the whites deflate and the batter looks a little funny – that’s just what ‘s supposed to happen. When all the dry ingredients are incorporated, the mixture will look like a cake batter, if you lift a little with your finger, it should from a gentle, quickly falling peak.

5. Spoon the batter into the pastry bag and pipe it out onto the prepared baking sheets ( to keep each sheet of paper steady, “glue” it down by iping a bit of batter at each corner of the baking sheet): Pipe the batterinto rounds about 2.5cm in diameter, leavingabout 2.5cm betweeneach round. When you’ve piped out all the macaroons, lift each baking sheet with both hands and then bang it down on the counter. Don’t be afraid – you need to get the air out of the batter. Set the baking sheets aside at room temperature for 15minutes while you preheat the oven.

6. Center a rack in the oven and preheat the oven to 220C.

7. You should bake these one pan at a time, so dust the tops of the macaroons one pan with cocoa powder and slide one of the sheets into the oven. As soon as the baking sheet is in the oven, turn the temperature sown to 180C and insert the handle of a wooden spoon into the oven to keep the door slightly ajar. Bake the macaroons for 10 to 12 minutes or until they are smoooth and just firm to the touch. Transfer the baking sheet to a cooling rack and turn the oven heat back up to 220C.
To remove the macaroons from the parchment – they should be removed as soon as they come from the oven – you will need to create moisture unde the cookies. Carefully loosen the parchment at four corners and lifting the paper at one corner, pour a little hot water under the paper onto the baking sheet. The water may bubble and steam, so make sure your face and hands are out of the way. Move the parchment around ot tilt the baking sheet so that the parchmentis evenly dampened. Allow the macaroons to remainon the parchment, soaking up the moisture, for about 15seconds, then peel the macaroons of the paper and place them on a cooling rack.

8 When the oven is at the right temperature, repeat with the second sheet of macaoons. Remove from the patchment as directed above and let cool.

For the ganache:
For each sandwhich, pipe a dollop of a ganache about 1.5 cm across on the flat side of one cookie and top with another cookie, flatside down, using it to spread the ganache so that it runs to the edge. Transfer the filled macaroons to covered container and place them in the refrigerator to soften overnight before serving.

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