Ingredients
- 1 pack individually quick frozen scallops, thawed
- 4 tbsp mentaiko dressing
- 4 tsp mayonnaise
- 7 tbsp grated parmesan cheese
Directions
1. Remove the scallops from their shells & wash both the scallops & shells clean. Pat dry with paper towels.
2. Preheat the oven to 175 deg C.
3. Combine the mentaiko dressing with the mayonnaise & mix well.
4. Place one scallop in each shell, & top each with mentaiko sauce & 1 tbsp parmesan.
5. Bake on a baking tray lined with aluminium foil for 5 mins, until the sauce bubbles & the cheese is golden-brown.
*You can bake the scallops in ovenproof saucers instead of shells. The cooking time varies with the size of the scallops. Large ones can take up to 20 mins.
Showing posts with label Bake. Show all posts
Showing posts with label Bake. Show all posts
Chocolate Cookies
Ingredients (Makes about 20 pcs)
- 250g dark chocolates
- 250g all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 225g unsalted butter, softened
- 180g caster sugar
- 80g brown sugar
- 1 egg
- 1 egg white
- 2 tsp vanilla extract
Directions
1. Cut the chocolates into smaller pieces.
*You can use any type of chocolate blocks of your choice. I used Varlhona dark chocolates for mine.
*You can choose to use a combination of chocolates such as white chocolates, milk chocolates and dark chocolates to a total of maximum 345g.
2. Break the egg and 1 egg white into a bowl.
3. Soft flour, baking powder and salt into a bowl. Set aside.
4. In a mixing bowl, add in butter, caster sugar and brown sugar.
5. Using an electric mixer, beat the butter mixture until pale in colour.
6. Then add in the egg, egg white and vanilla extract. Continue to beat until combined.
7. Add half of the flour mixture into the mixer, and mix for approximately 1 minute.
8. Then add in the rest of the flour into the mixer, and mix until well combined.
9. Then add in the chopped chocolates, and mix until well combined.
*If you like to have nuts in your cookies, you can add about 130g of chopped nuts of your choice into the mixer at this stage.
10. Cover the mixing bowl with cling wrap and rest the dough in the refrigerator for about 30 - 60 minutes.
*As the dough can be very sticky after all the mixing, therefore this step is to allow the dough to harden a little so that it will be easier to handle for the next step.
11. Scoop spoonfuls (approximately 50g each) of the mixture and roll it into a round balls using floured hand.
12. Then keep the rolled dough into the fridge again for about 1 - 2 hours to harden up.
*You can also chill the dough overnight at this stage.
12. Place each balls 10cm apart onto the baking tray.
*Do not flatten the balls, otherwise they will spread too much while baking.
*Make sure you spread the balls very far apart so that it will have a nice round shape.
14. Bake it in a preheated oven with 180 degree Celcius for about 12 - 15 minutes or until golden brown. Allow the cookies to cool completely on a cooling rack.
* They may look under-baked and sink a little, but they will have a wonderful chewy texture.
- 250g dark chocolates
- 250g all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 225g unsalted butter, softened
- 180g caster sugar
- 80g brown sugar
- 1 egg
- 1 egg white
- 2 tsp vanilla extract
Directions
1. Cut the chocolates into smaller pieces.
*You can use any type of chocolate blocks of your choice. I used Varlhona dark chocolates for mine.
*You can choose to use a combination of chocolates such as white chocolates, milk chocolates and dark chocolates to a total of maximum 345g.
2. Break the egg and 1 egg white into a bowl.
3. Soft flour, baking powder and salt into a bowl. Set aside.
4. In a mixing bowl, add in butter, caster sugar and brown sugar.
5. Using an electric mixer, beat the butter mixture until pale in colour.
6. Then add in the egg, egg white and vanilla extract. Continue to beat until combined.
7. Add half of the flour mixture into the mixer, and mix for approximately 1 minute.
8. Then add in the rest of the flour into the mixer, and mix until well combined.
9. Then add in the chopped chocolates, and mix until well combined.
*If you like to have nuts in your cookies, you can add about 130g of chopped nuts of your choice into the mixer at this stage.
10. Cover the mixing bowl with cling wrap and rest the dough in the refrigerator for about 30 - 60 minutes.
*As the dough can be very sticky after all the mixing, therefore this step is to allow the dough to harden a little so that it will be easier to handle for the next step.
11. Scoop spoonfuls (approximately 50g each) of the mixture and roll it into a round balls using floured hand.
12. Then keep the rolled dough into the fridge again for about 1 - 2 hours to harden up.
*You can also chill the dough overnight at this stage.
12. Place each balls 10cm apart onto the baking tray.
*Do not flatten the balls, otherwise they will spread too much while baking.
*Make sure you spread the balls very far apart so that it will have a nice round shape.
14. Bake it in a preheated oven with 180 degree Celcius for about 12 - 15 minutes or until golden brown. Allow the cookies to cool completely on a cooling rack.
* They may look under-baked and sink a little, but they will have a wonderful chewy texture.
Pandan Chiffon Cake
Ingredients (Makes 23cm pandan chiffon cake)
- 100g pandan leaves
- 3/4 cup water
- 50g coconut milk powder
- 110ml water
- 5 egg yolks, room temperature
- 35g caster sugar
- 40ml rice bran oil/ canola oil/ corn oil
- 120g cake flour
- 3/4 tsp baking powder
- 1/4 salt
- 6 egg whites, room temperature
- 55g caster sugar
- 1/8 tsp cream of tartar
Directions
1. To extract pandan juice, finely sliced pandan leaves and blend it with 3/4 cup water in a blender. Then squeeze out the pandan juice use a sieve/ muslin cloth. Discard the pulp.
2. Dissolve coconut milk powder with hot water. Leave aside to cool.
3. Once the coconut milk is cool, top up with pandan juice until a total of 180ml. *Balance of pandan juice can be freeze for next time use.
4. Sieve flour, baking powder and salt. Set aside.
5. Whisk egg yolk with sugar until pale and light. Add in rice bran oil and whisk until incorporated.
6. Combine egg yolk mixture with pandan mixture. Whisk until incorporated. Add in flour mixture and mixed well until there are no lumps.
7. Whisk egg white until it is bubbly.
8. Add in caster sugar and whisk until soft peak.
9. Add in cream of tartar and whisk until glossy and stiff, just before stiff peak.
10. Add in 1/2 of the egg white mixture to the egg yolk mixture and whisk lightly to combine.
11. Then add the remaining 1/2 egg white mixtures in and fold gently until incorporated. Make sure the whites are folded into the mixtures thoroughly.
12. Gently pour the batter into chiffon cake tin. Using a spatula, level and smooth out the top of the cake batter, and gently tap the chiffon cake tin twice to remove any large air bubbles that trapped inside.
13. Bake the cake for 60 minutes in a 180 degree celcius preheated oven.
14. Remove the ready cake from the oven, place a funnel at the centre and invert the cake to cool on a cooling rack. Only attempt to remove the pandan cake from tin when it is completely cool.
15. Once the cake is cool completely, use a serrated knife to remove the cake from tin.
- 100g pandan leaves
- 3/4 cup water
- 50g coconut milk powder
- 110ml water
- 5 egg yolks, room temperature
- 35g caster sugar
- 40ml rice bran oil/ canola oil/ corn oil
- 120g cake flour
- 3/4 tsp baking powder
- 1/4 salt
- 6 egg whites, room temperature
- 55g caster sugar
- 1/8 tsp cream of tartar
Directions
1. To extract pandan juice, finely sliced pandan leaves and blend it with 3/4 cup water in a blender. Then squeeze out the pandan juice use a sieve/ muslin cloth. Discard the pulp.
2. Dissolve coconut milk powder with hot water. Leave aside to cool.
3. Once the coconut milk is cool, top up with pandan juice until a total of 180ml. *Balance of pandan juice can be freeze for next time use.
4. Sieve flour, baking powder and salt. Set aside.
5. Whisk egg yolk with sugar until pale and light. Add in rice bran oil and whisk until incorporated.
6. Combine egg yolk mixture with pandan mixture. Whisk until incorporated. Add in flour mixture and mixed well until there are no lumps.
7. Whisk egg white until it is bubbly.
8. Add in caster sugar and whisk until soft peak.
9. Add in cream of tartar and whisk until glossy and stiff, just before stiff peak.
10. Add in 1/2 of the egg white mixture to the egg yolk mixture and whisk lightly to combine.
11. Then add the remaining 1/2 egg white mixtures in and fold gently until incorporated. Make sure the whites are folded into the mixtures thoroughly.
12. Gently pour the batter into chiffon cake tin. Using a spatula, level and smooth out the top of the cake batter, and gently tap the chiffon cake tin twice to remove any large air bubbles that trapped inside.
13. Bake the cake for 60 minutes in a 180 degree celcius preheated oven.
14. Remove the ready cake from the oven, place a funnel at the centre and invert the cake to cool on a cooling rack. Only attempt to remove the pandan cake from tin when it is completely cool.
15. Once the cake is cool completely, use a serrated knife to remove the cake from tin.
Baked Salmon
Ingredients
- 150g Salmon
- Diced vegetables (asparagus/zucchini/carrots/cherry tomato)
- Small pat of butter or 2 tsp olive oil
- 1 tbsp chicken stock
- Unwaxed parchment paper
- Minced garlic (optional)
- Minced onion (optional)
- Sea salt & chopped pepper
Directions
1. Preheat oven at 250 celcius for 15 minutes.
2. Put the salmon with skin side down on the parchment paper.
3. Pop in the diced vegetables & minced garlic & add in the butter.
4. Add the chicken stock & wrap up the parchment paper into a bag.
5. Bake at 210 celcius for 11-12 minutes.
- 150g Salmon
- Diced vegetables (asparagus/zucchini/carrots/cherry tomato)
- Small pat of butter or 2 tsp olive oil
- 1 tbsp chicken stock
- Unwaxed parchment paper
- Minced garlic (optional)
- Minced onion (optional)
- Sea salt & chopped pepper
Directions
1. Preheat oven at 250 celcius for 15 minutes.
2. Put the salmon with skin side down on the parchment paper.
3. Pop in the diced vegetables & minced garlic & add in the butter.
4. Add the chicken stock & wrap up the parchment paper into a bag.
5. Bake at 210 celcius for 11-12 minutes.
Baked Mac n Cheese
Ingredients
- 400g macaroni
- 50g butter
- 2 tbsp plain flour
- 2 cups (500ml) milk
- 2 cups (250g) grated cheese
- Chopped parsley (optional)
Directions
1. Cook the macaroni in a large pan of boiling water according to the packet instructions until al dente.
2. Meanwhile, melt the butter in a medium saucepan & add the flour. Cook, stirring, for 1 minute over medium-low heat.
3. Gradually add the milk, stirring until smooth. Stir gently until the mixture comes just to boil, then reduce heat & simmer for 2 minutes.
4. Remove from the heat, add the grated cheese & stir until melted & smooth.
5. Drain the pasta & return to the pan. Pour cheese sauce over the pasta & stir until well coated.
6. Season with salt & white pepper to taste. Serve immediately sprinkled with chopped parsley.
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