cooking a dream

cake flour is low gluten flour used for cake and cookies.if you don't have cake flour at home this is how you can substitute that. Ingredients: all purpose flour wheat starch or cornstarch Method: take 1 cup all purpose flour from there remove 2 tbsp of flour add 2 tbsp of wheat starch or corn starch mix well then sift 3-5 times so that all flour and air incorporates well. This  is a basic measurement. you can make according to your needs.

This is a very versatile strawberry syrup. you can use in the smoothie, yogurt on top of a cake, trifle or make a little thick like jam. Ingredients: sour strawberry 450g 1 apple 11/2 cup sugar( depends on the sourness of strawberry) 1tbsp cornstarch pinch of salt (optional)` Method: wash and cut off stem part of strawberries and apple make a puree using a blender add sugar and corn starch mix well then boil until thickens to your desired consistency refrigerate in a airtight jar for two three months  -----------------------------------------------

These bread sticks are rolled in sesame seeds. it's lightly sweet, full of the aroma of toasted sesame seeds and milk. soft and chewy with a crunch of sesame seeds. Ingredients: bread flour 250g(2cups) butter milk or milk 120 ml egg 1 milk powder 4tbsp yeast 1tsp salt 3/4 tsp sugar 3tbsp butter 4tbsp sesame seeds as needed bake 180°c or 356°f  for 15 Mins Method: Mix milk, sugar, yeast, salt, milk powder, egg in your mixing bowl make a dough by adding flour knead until smooth while adding butter divide in 8-16 roll it long like a stick brush water or egg wash roll in sesame seeds proof until puffs up bake at 180°c for 15 Mins Note: brush water or egg before rolling them into the sesame seeds, that way the seeds stick better. adjust temperature and time according to the size of your bread  make sure to use good yeast  you can use milk instead of butter milk ------------------------

I love crispy chocolate chips cookie. That buttery crispiness melts in your mouth, m m m ... love it. Ingredients: cake flour - 100g(1cup) sugar-150g(¾cup) salt-¼tsp egg-1 butter-113g(½cup) baking powder-1tsp vanilla extract-1tsp chocolate chip-90g(¾cup) baking time: 170°c(338°f) 25 to 30mins Method: cream butter and sugar until fluffy and pale yellow colour add egg, salt and vanilla and beat again sift flour cornstarch baking powder then add in add chocolate chips incorporate everything then refrigerate for 1 hour covering the bowl portion out the dough on a wax paper  bake 25-30 mins at 170°C let it cool completely -----------------------

a I love this tapioca dessert in the summer. fruity cool refreshing. Ingredients: tapioca pearls/ sago 1/2 cup(i used pandan flavour) coconut milk 1cup evaporated milk 1/2 cup sugar1/3 cup mango                         subscribe to my youtube channel: youtube.com/cookingadream Method: boil coconut milk, evaporated milk and sugar set aside boil water in a pot add tapioca pearls boil until half way done and you can still see the white dot inside  turn off the heat  cover and rest for 15 -20 mins or until you no longer see the white dot inside cut ripen mango in cubes mix tapioca pearl, milk and mango in your serving bowl Notes: do not add the sago in cold water, the starch will separate you can adjust sugar to your taste  keep in the refrigerator for 30 Mins to chill before serving -------------------------

how to make chocolate chip cookie/ crispy and chewy, less sweet, perfect recipe crispy outside and chewy inside most of all easy to make. Ingredient: all-purpose flour 120g(1¼ cup) brown sugar-100g(½cup) white sugar-50g(⅓cup) salt- ¼tsp butter-113g(½cup) baking soda-½tsp vanilla extract-1tsp chocolate chip-90g(¾cup) Method: Cream room temperature butter and sugar add egg, salt, vanilla and beat sift baking powder and flour then add to the butter  mix well then add chocolate chips refrigerate for 15 min to firm up divide in 9-10 equal cookies using a ice cream scoop bake at 175°C/ 350°F for 15-20 Mins let it cool down and enjoy Notes: you can use more chocolate chips than i used if you like   refrigerating the dough will help the cookies to hold there shape If you make small cookies baking times will be less a -------------------

I make yogurt at least once a week and here is my go to recipe for How to make thick creamy yogurt like store bought. Ingredients: full cream milk 1L milk powder-1cup sugar-2tbsp yogurt culture/starter(real yogurt from the previous batch) -2tbsp (2-3tsp per cup of milk) Method: boil milk and reduce to 2/3 or add a cup of powdered milk add sugar during boiling let the milk cool down till it comes down to the body temperature beat culture yogurt to loosen up (actual yogur from the previous batch) add culture yogurt (2tsp- 2tbsp per cup of milk)  mix well, cover and let it set in a warm place for 3-4 hours transfer to the refrigerator when set Notes: 1. thicker milk makes thicker yogurt. 2. if starter or culture yogurt is added to hot milk, it will kill live bacteria and yogurt will not set. 3. if you can dip your finger in the milk for 30sec and it doesn't heart your finger but still feels warm you know it's ready to add culture. 4. if you set yogurt a

a a loved the taste of McDonald's new Ovaltine icecream last week. Here is my successfull attempt to make it. Ingredients: Whipping cream-400ml(2 cups) sugar-½ cup Evaporated milk-100ml(½ cup) Ovaltine- ¾ cup Method: Put your bowl whisk and cream in the freezer for 15-20mins.  Pour cream sugar and evaporated milk in the bowl and whisk until it reaches soft peak.  Add Ovaltine powder and whisk a few times just until stiff peak forms.  Pour into a container and freeze for 5-6 hours. Tips:   cold cream whips up fast. make sure your cream is very very cold.   Over beating turns cream into butter very easily.So stop whisking as soon as it reaches to stiff peak. don't be tempted to beat 30sec more. Stir in between the freezing process 1-2 times. It will help the ice-cream to form soft texture. --------------------------

This is my everyday bread recipe. I always bake my own bread. I don't remember when I bought bread last time. The bread stays soft for days but I highly recommend to keep the bread at freezer if you want to store it for more than 1 days to stop mould to grow and to retain freshness. Ingredients: bread flour-340g(2½cups) milk powder-4tbsp instant yeast-1tsp sugar-3tbsp(you can use 1tbsp if you like less sweet) salt-1tsp butter-4tbsp water-200ml (190g) pan size: 19cm x 10cm x 10cm Method: mix all the ingredients in a bowl except butter add butter during the kneading process knead until the dough very stretchy Place in a well-oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow rise until doubled in bulk, about 1 hour. place it into well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until thdough has risen 1/2 " below the pan. put the lid on and let it rise for 5 mins  then bake at 180°C/356°F for 30 Mins  Notes:

This madeleines cookie or french butter cake is delicious. hope you like it. Ingredients: cake flour - ¾ cup (90g) baking powder- ½ tsp sugar- ½ cup(80g) salt - 1pinch butter- 4tbsp(50g) eggs- 2 strawberry essence - 1tsp Method: Sift flour and baking powder.  Mix eggs & sugar until fluffy and pale in color.  Add salt and strawberry essence.  Gently fold in flour in 3 batches to reduce lumps.  Careful not to over mix.Now add melted butter and mix.   Cover and keep in the refrigerator for 1 hour which will help the cookies to raise in the middle when baking.  Grease the madeleines pan, pour 1 tbsp for each madeleines.  Bake for 180c (370f) for 11-15 mins or until the sides and the bottom sides are golden in color. -------------------

Ingredient: Cake flour-100g (1cup) Baking powder-1tsp(optional) Sugar- 90g (½ cup) Egg - 4 Salt - ¼ Tsp vegetable oil-70ml (1/3 cup) Orange juice - 50ml(3tbsp) Orange zest - 3tsp cream of tartar-¼ tsp(optional) Method: Separate egg whites and yolks. In a bowl mix egg yolk, orange zest, salt, ½ of the sugar, orange juice, flour and oil.  Now whisk egg white, add rest of the sugar when egg white starts to foam but still liquid.  Add cream of tartar and beat until stiff peak forms.  Cream of tartar makes the meringue stable.  Now use a spatula to fold in egg white into the flour mixture very softly.  Add in 3 batches to avoid deflation of egg white.  Careful not to overmix, you don’t want the air pockets to deflate. Next line a 7” pan with parchment paper.  Avoid oil or butter to grease the pan. Grease-free pan helps the batter to rise properly.  Pour the batter in, tap the pan on the table to get rid of big air bubbles.  Preheat the oven to 175c (350f).

Delicious savoury stuffed  fried doughnuts recipe Ingredients for 16 doughnuts: plain flour/bread flour 300g (2cups-pressed) I used bread flour milk 110g (120ml)(1/2 cup+2tbsp) Instant yeast 1+1/2tsp sugar24 g (2tbsp) salt 5g (3/4 tsp) egg 49g (1) butter 30g (2tbsp) Ingredients for stuffings: 3 boiled eggs 3 sausages 1 cup chopped green onion 1/2 cup cilantro 2 tbsp basil 1 tsp paprika 1/2 tsp black pepper 1/2 tsp garlic powder 1/4 cup parmesan Method: in a bowl add all the ingredients for dough except butter if you use active dry yeast activate with milk and sugar first then knead the dough until smooth make a dough ball, grease it and cover to rise double in a warm place(around an hour)  in the meantime make your stuffing by combining all the ingredients together when the dough looks like double in size, dump on your work surface. don't knead the dough, just punch the air out. devide it into 16 equal piece stuff and shape as shown in the v

It's pouring outside and I'm craving something sweet but not in the mood to spend the whole afternoon in the kitchen. I can't think anything else but Butter pound cake! ya, I know all pound cakes are made of butter but I like to call it butter pound cake because it has more butter than flour and it's not chocolate pound cake . I love the buttery velvety texture of the pound cake with a cup of tea on a rainy day. you can top it with cream cheese whipped cream frosting if you like the possibility is endless when it comes to making dessert with pound cake. But I will stick to the basic today. Ingredients: 200g cake flour(1 1/2cups) 225g salted butter(1 cup) 3 large eggs (144g) 150g sugar(3/4 cup) 4g baking powder(1/2 tbsp) vanilla extract(1/2 tbsp) lemon juice(1 tbsp ) pan size 10" x 4" x 3" Bake for 70-75 minutes at 170°C preheated oven Method: grease your loaf pan and place a parchment paper in the bottom  preheat your oven at 1

soft and chewy sausage bun recipe Ingredients: Bread flour-250 g (2cups) Milk powder-4tbsp salt- ¼ tsp sugar- 2tbsp yeast- 1tsp Egg - 1 water- 130ml butter- 3tbsp Sausage- 8pc you can add 1-2 tbsp of flour dusting if you need. Method: Mix all the ingredients together except butter. Make a dough ball ready to knead. Knead the dough with butter. The dough will be very sticky at first but as you keep kneading it will come together eventually and will not stick to your hand anymore. After kneading put the dough ball in a greased bowl, cover and keep in a warm place until double in size. Divide the dough into 8 equal parts, roll it thin then wrap on sausage. Now rest it for 30-45 mins until it doubles in size. Brush beaten egg on top for a shiny, brown colour and soft crust. Bake for 15 mins then rub butter on top while still hot. Tips: You can use all purpose flour but bread flour makes a difference to the texture of the bread because it has more protein conten

Ingredients for 6 medium cupcakes: 1 cup cake flour (120g) 1/3 cup sugar (70g) 1/2 tbsp baking powder(4g) 1 egg(49g) 3/4 cup milk (130g) 3 tbsp butter (40g) 1 tsp strawberry flavour (6g) 1 tsp lemon juice (7g) 1/4 tsp salt(1g) Method: prepare your steamer sift flour and baking powder together, make sure well incorporated add sugar and mix together, mixing sugar with dry flour reduce lump in the batter now add rest of the ingredients and mix just until incorporated mix the lemon juice at the end line cupcake tray with the paper cup, fill 2/3 of the cup with the batter steam on medium low heat  for 15 mins turn off the heat and wait for 5 mins before opening the lid Notes: * Mix sugar and dry flour first to minimise lump * don't  mix the batter too much * keep the heat high until water come to a boil then turn down to medium low and steam 15 minutes * you can use any kind of flavour you like ------------------

easy gluten free almond flour/almond meal chocolate chip cookies recipe what to expect: soft and chewy sweet cookies. Ingredients for 9 big cookies: 180g almond flour 1 3/4cup 80g dark chocolate chips 1/2 cup 57g butter 1/4  cup 50g brown sugar 1/4 cup 1 large egg 1tsp baking powder 1tsp vanilla 1/4 tsp salt bake at 180C  for 14mins Method: preheat the oven at 180°C whisk almond flour,baking powder and salt together well add brown sugar, vanilla, egg and softened butter then mix well until smooth incorporate chocolate chips  cover the bowl with plastic and refrigerate for 1 hour line a cookie shit with parchment paper  use a ice cream scoop to divide the cookie dough into 9 equal size wrap your fingers with plastic and flatten the dough bake at the middle rack for 14 minutes let it cool completely on a cooling rack ----------------------

soft, moist and fluffy, chocolate cupcake recipe. Ingredients for 10-12 medium size cupcakes: all-purpose flour 170g (1 cup) baking powder 1&1/2 tsp sugar 140g (3/4 cup) eggs 150g (3 large) salt 1/4 Tsp cocoa powder 20g (1/4 cup) milk 120g (1/2 cup +2 tbsp) oil or butter 80g (1/2 cup + 2tbsp) coffee 1tsp vanilla 1-2 tsp bake for 20 - 25 mins at 160°C preheated oven Method: * sift flour and baking powder together. * melt cocoa, vanilla and coffee in hot milk and let it cool down * In another bowl beat the eggs, salt and sugar * add oil or butter and beat well * now add the cocoa mixture and gently mix * add flour in three batches and gently fold in big strokes just until all incorporated * preheat the oven at 160°C * pour into greased cupcake pan * tap the pan on the surface to get rid of big air bubbles * bake at 160°C for 20 mins Note: * overbaking makes cake dry and hard. check your cake and stop baking as soon as it is done. when you insert a

If you like green tea you will like this matcha pudding. Try something different than just flan. creamy sweet and slight bitterness from the green tea to complement the sweetness that's how it taste like. Ingredients: Almond 80g sugar 80g agar agar 1g water 250-300 ml heavy cream 200ml Method: * Soak almond and agar agar in water for 2-3 hours * after soaking put in a blender with 250ml water and blend until smooth * Strain the mixture through a cheese cloth as much as you can * add 200ml heavy cream and soaked agar agar and sugar * boil the mixture until agar dissolves * add little water if you need to boil longer and the mixture thickens too much * brush little oil in the pudding mould * pour the hot mixture thru a strainer into the mould * Refrigerate pudding for 2-3 hours or until sets Notes: *Do not through away the leftover strained almond. you can use this in pancake batter, make cookies, or just bake until crispy and sprinkle as toppings. * y

Ingredients: 80g cake flour(1/2 cup+3tbsp) Cake flour I use(Amazon link) http://amzn.to/2we46cd 20g cocoa powder (1/4 cup) 50g sugar (1/4 cup) 40g oil(1/4 cup) 50g milk (less than 4tbsp) 6g vanilla(1tsp) pinch of salt 66g egg yolk (4 large) 130g egg whites(4 large) 50g sugar(1/4 cup) 1tsp lemon juice 7" cake pan (18cm x 7cm) Bake at 150°c preheated oven for 85(5 min up&down)  in a preheated oven at the bottom rack with both top and bottom heat on. method: * preheat the oven to 150°c and boil some water, and line the baking pan with parchment paper, wrap the bottom of the pan with aluminum foil if the pan bottom is separable. *sift flour and cocoa powder together very well *add the mixture of egg yolk, sugar, salt, milk, vanilla, oil into the flour and mix until smooth. * in a separate bowl whisk egg white until little foamy then add lemon juice, sugar and whisk until a stiff peak form using an electric mixer. * very gently fold the egg whi

Ingredients: 4 large egg yolk (66g) 3tbsp sugar (40g) pinch of salt 3tbsp milk (46g) 3tbsp oil (40g) 2tsp vanilla 1/2 cup +3tbsp cake flour(80g) 4 large egg white (130g) 1/4 cup sugar(50g) 1tsp lemon juice or vinegar bake at 150°C, 85 mins (Not 75 as mentioned in the video) in a preheated oven at the bottom rack with both top and bottom heat on. You will need (18cm x 7cm)  7-inch round baking pan(similar to this https://amzn.to/2XdUoYh ). Line with a round cut parchment paper in the bottom. I did not grease the side of the pan. preheat the oven. Method: 1) In a bowl, mix egg yolks, sugar, salt, canola oil, vanilla, and milk. Sift cake flour 3 times and whisk until smooth. 2) In a separate bowl, whisk egg whites until foamy then add lemon juice and sugar a little bit at a time. whisk until it thickens to stiff peak stage. 3) Gently fold in the whites and yolk mixture until incorporated. Be careful do not over mix, otherwise, the foam will deflate and the cake