Easy drop cookies

This cookie recipe is the answer to my niece's question when she asked me for an easy cookie recipe.

Walnut-Coffee Mini cake

Many times, I get new ideas when I have new baking pans, ^^.

Brioches suisses (Chocolate Chip-Custard Brioches)

 

I rarely buy baked goods from the bakery, lately. 

Salted vanilla cookies

Some people may think that salt is not necessary in making sweets.

Sausage cheese bread

I bake bread quite often.

Pecan Dulcey Chocolate cake

Blond chocolate (or you may know it by a name: Dulcey from Valrhona) is one of my family's favorites

Cream cheese Choux Puff

I made this choux puff after watching the Anime ^^.

Baked Chickpeas with Butternut Squash

Thanksgiving is a federal holiday in the United States celebrated on the fourth Thursday of November.

Blueberry cream cheese Bread

Another menu for berry lovers ^^.

Jam Sandwich Cookies

I rarely made other kinds of cookies for months.

Matcha Roll with Sweet red bean paste

I really like "Okura Toast", and it's the starting point of this recipe.

Blueberry white chocolate scones

It's back to basic time!!!!

Mille-feuille Shokupan (Danish loaf)

There are so many things that I want to do, but my list is too long, so some of them end up in the notebook.

Apple crumble muffins

I really miss soft and sweet apple baked goods.

Strawberry yogurt cake

After my sister came back from shopping, I found boxes of strawberries in the fridge.

Raspberry Madeleines

 I have many kinds of madeleine pan right now, the lovely pattern makes me happy each time that I use them. 

Lemon poppy seed snack cake

But if you love lemon, you will be happy to have more recipes in your repertoire. 

I and my family love lemon flavor, esp. lemon cake, it goes so quick. And it's fun for me to make some adaptations to the recipe or try new recipes.  

And this time, our lemon cake is more delicious because it's packed with a load of lemon (zest and juice)! The cake is super soft as the acidity from the lemon juice cuts the gluten in the flour so you get melt in a mouth texture. For the frosting, the richness of cream chees and butter and the tanginess from lemon are the best combination (in my opinion, haha). Eating them together is very recommended, but if you want only the cake itself is very good too. ^^

*I use poppy seed in this recipe but you can omit it if you don't have it.

Lemon poppy seed snack cake

Makes 15x15 cm cake

Lemon cake

80 g ........................... Milk

25 g ........................... Lemon juice

95 g ........................... Cake flour

1/2 tsp ....................... Baking powder

1/4 tsp ....................... Baking soda

60 g ........................... Unsalted butter

1/2 tsp ....................... Vanilla extract

1/8 tsp ....................... Salt

90 g ........................... Granulated sugar

4 g ............................  lemon zest

1 ................................ Egg

3 g ............................ Poppy seeds

Cream cheese frosting

35 g ........................... Cream cheese

30 g ........................... Unsalted butter

60 g ........................... Icing sugar

15 g ........................... Lemon juice

................................... Pinch of salt

1 g ............................ Poppy seeds

Preheat the oven to 180℃.

Line a 15x15 cm pan with baking paper.

Mix the milk and lemon juice together and leave for 15 minutes.

Sift the cake flour, baking powder, and baking soda together. Set it aside.

Beat the butter with vanilla and salt until smooth.

Add the sugar gradually. Mix until fully combined.

Add the lemon zest and mix to combine.

Add the egg gradually and mix well after each addition.

The mixture will be smooth.

Pour half of the sifted flour mixture and poppy seeds into the bowl and mix to combine.

Pour the milk and lemon juice mixture into the bowl and mix to combine.

Put the rest of the flour mixture into the bowl and mix to combine.

Pour the batter into the prepared pan and smooth the top.

Tap lightly to remove large air bubbles.

Bake in the preheated oven at 180℃ for 25 minutes.

Leave in the pan for 10 minutes.

Remove the cake from the pan and let it cool completely on a wire rack.

Make the cream cheese frosting:

Put the cream cheese, butter, and salt into a bowl and beat until smooth.

Add the lemon juice and beat to combine.

Sift the icing sugar into the bowl, add the poppy seeds, and beat to combine.

Add the lemon zest.

Mix to combine.

Spread the frosting over the cake and enjoy!

Lemon poppy seed snack cake

 

No-Knead Strawberry Sweet buns

 

My sister's family came to stay with us for 1 week ^^

Mini Chocolate cherry cake

 

After making a lot of caramel custard, one thing that I have to do is find the recipe that uses egg white.

Brown butter Chocolate chunk cookies

One thing that we need to have in the kitchen is a jar packed with cookies, ^^.

Tear-and-Share Garlic Cheese Bread

 Garlic bread is one of my family's favorites ^^

Melted butter vanilla pound cake

 I really want to share this recipe with you. because it's easy and very delicious!

U.S. Red Kidney Beans Bakpia

Bakpia is a small Chinese-influenced Indonesian sweet bun. 

Black forest Chiffon

The boozy cake again!

Mini Strawberry Tarts

The weather was not well last week, I woke up having a headache almost every day - _-". And because of this reason, I didn't have much idea for baking too. 

Anyway, when I tried to think about something that will make me feel better, berries came to my mind. 

And this recipe began. 

Simple tart that is made from almond cream and fresh strawberries.

The small (6 cm.) tart pastry is filled with strawberry filling and almond cream, then topped with whipped cream and strawberries. I really love the size of this tart, it's cute and it's the right size for 1 person, well you may think that lining a small tart is hard but after 2-3 pieces it will be easier.

You can prepare the base by baking tart pastry and almond cream the day before and decorate it with cream and strawberries before serving. 

Mini Strawberry Tarts

Makes 12 (6 cm. tarts)

Tart pastry
120 g ........................ All-purpose flour
50 g .......................... Icing sugar
20 g .......................... Almond powder
1/8 tsp ...................... Salt
75 g ........................... Unsalted butter (Cut into 1.5 cm cubes)
15 g ........................... Eggs

Almond cream

60 g ....................... Unsalted butter (Room temperature)

1/2 tsp ................... Vanilla extract

1/8 tsp ................... Salt

60 g ....................... Granulated sugar

45 g ....................... Egg 

75 g ...................... Almond powder

14 g ...................... Cake flour

Strawberry filling

110 g ..................... Strawberry (hulled and cut before weighting)

10 g ....................... Granulated sugar

10 g ....................... Lemon juice

Whipped cream

150 g ........................ Whipping cream 

1/2 tsp ................... Vanilla extract

1 tsp ......................... Kirsch (optional)

15 g ..........................  Icing sugar

12-13 ........................ Fresh strawberries

Put the flour, icing sugar, salt, and almond powder into a bowl of the food processor and process to combine.

Put the butter into the bowl and process to combine. 

Pour the eggs into the bowl.

Process until the dough forms.

Remove the dough from the bowl.

Press the pastry dough with the palm of your hand.

Until the dough becomes smooth.

Roll out the dough between a sheet of baking paper to a thickness of 3 mm.

Refrigerate for 1 hour.

Beat the butter with vanilla and salt until smooth, add the granulated sugar, and beat to combine.

Put the egg into the bowl and beat until combined.

Sift the almond powder and cake flour into the bowl.

Mix to combine.

Put the almond cream into a piping and set aside.

Cut the pastry with an 8 cm. cutter.

Line the pastry into 12 (6x2 cm) tart rings.

Refrigerate for 30 minutes

Put the strawberry, sugar, and lemon juice into a bowl. Stir to combine.

Microwave at 600W for 4 minutes.

Stir and let it cool completely.

Before baking:

Preheat the oven to 180℃.

Divide the strawberry into the pastry.

Pipe the almond cream into the pastry.

Level the top.

Bake in the180℃  Preheated oven for 20-25 minutes.

Let it cool completely on a wire rack.

Whip the whipping cream, vanilla extract, icing sugar, and kirsch (if using)  together until soft peak forms.

Pipe the whipped cream over the tart.

Decorate with fresh strawberries.

 Mini Strawberry Tarts