#ssntips

[sugarysofeanadine]

Super duper easy cookies recipe for you. Cookies for your Eid celebration or everyday munching. Recipe adapted from @ms_amandalim 's Callebaut demo held not long ago. You can get all the ingredients at @breadozbakeroutlet. . Callebaut Double Chocolate Chip cookies (Yield approximate 25 pieces if using small size ice cream scoop). 120g all purpose flour 50g rice flour 30g Callebaut Cocoa Powder 130g unsalted butter 1/4 teaspoon salt 100g castor sugar 1 egg yolk 40g Callebaut Dark Chocolate Callets 811 20g Callebaut Milk Chocolate Callets 832 50g Almond nibs 1/2 teaspoon vanilla paste/vanilla extract Preheat the oven 150C. Sift the flours and cocoa powder. In a stand mixer, mix butter, salt and sugar until light in color. Add in the egg yolk and mix until well incorporated. Add in the vanilla. Mix again. Fold in the flour mixture. Once the dough is fully corporate, add in the almond nibs and chocolate callets. Using a tablespoon or a small size ice cream scoop, scoop the dough and place it on the cookie sheet pan (or line a parchment paper in your baking pan). Put some callets on top of the cookie if you like. Bake in the oven for 20 minutes. Cool 10mins on baking sheet before transferring to racking rack. This recipe is sponsored by Callebaut Chocolate. Feel free to share but please give credit to where credit is due. #sugarysofeanadine #callebaut #chocolateheroes #doublechocolatechipcookies #ssntips #ssnrecipe #ssncookies (at Sugary Sofea Nadine Mini Cheesecake)

[sugarysofeanadine]

Assalamualaikum. Ini hashtags penting kami. Disebabkan kami mempunyai masa yg sangat limited, prepping, baking, families dan replying messages, kami sediakan info2 FAQ in designated hashtags. Jadi amat penting untuk membaca caption, bukan sekadar melihat gambar yang di post. InsyaAllah selain memudahkan pihak customer mendapat info yg dicari, ia juga memudahkan proses mengambil order. Membaca sangat penting di SSN. Terima kasih atas sokongan anda. . #Repost @sugarysofeanadine (@get_repost) ・・ 1. Untuk orders (#ssnhowtoordermenu, #ssnhowtoorder, #ssndates, #ssninfo) . 2. Untuk order mini cheesecakes (#ssnminicheesecakeorder, #ssnminicheesecakemenu) . 3. Untuk cheesecake and cheesecake bar (#ssncheesecake, #ssncheesecakebar) . 4. Untuk brownies (#ssnbrowniesmenu). P/s: make sure they are open for order ya) . 5. Untuk custom cakes (#ssnweddingcakeorder, #ssnweddingcake, #ssncustomcake, #ssntiercake, #ssndulanghantaran) . 6. Untuk pavlova (#ssnpavlovamenu) . 7. Untuk matcha desserts (#ssnmatchadessert, #ssnmatchamenu) . 8. Untuk cakes (#ssncakes, #ssncupcake) . 9. Untuk cupcake (#ssncupcake) And most importantly tips on pavlova and a few other things (#ssntips, #ssnvids) . . #sugarysofeanadine #ssnhashtags (at Sugary Sofea Nadine Mini Cheesecake)

[sugarysofeanadine]

Hollow. #sugarysofeanadine #ssntips #ssncranqueline #cranqueline #paishuu #ssnpaishuu #cranquelinechoux (at Sugary Sofea Nadine Mini Cheesecake)

[sugarysofeanadine]

Also ample of time to puffed and dry. #sugarysofeanadine #ssntips #ssncranqueline #ssnpaishuu #paishuu #cranquelinchoux (at Sugary Sofea Nadine Mini Cheesecake)

[sugarysofeanadine]

Ample of room. Enough heat for everybody. #sugarysofeanadine #ssntips #ssnpaishuu #ssncranqueline #cranquelinchoux #cranquelins (at Sugary Sofea Nadine Mini Cheesecake)

[sugarysofeanadine]

Dlm semua dok hibernate dlm rumah due to the current haze situation, why not try this dessert. Release and steam off that stress. Salted Caramel Chocolate Tart (i googled the recipe as always 😁). . Serves 8 INGREDEINTS . . FOR THE CRUST: 1 ½ cups all purpose flour ¼ cup plus 1 tbsp. dutch-process unsweetened cocoa powder ¼ tsp. salt 10 tbsp. unsalted butter, cubed and softened ½ cup plus 2 tbsp. icing sugar 2 egg yolks, preferably at room temperature ½ tsp. vanilla extract . . FOR THE CARAMEL: 1 ½ cups sugar 3 tbsp. light corn syrup ¼ tsp. kosher salt 6 tbsp. unsalted butter 6 tbsp. heavy cream . . FOR THE GANACHE: ½ cup heavy cream 4 oz. bittersweet chocolate, finely chopped Fleur de Sel for garnish . . INSTRUCTIONS 1. Make the crust: Heat oven to 170˚. Combine flour, cocoa powder, and salt in a medium bowl and set aside. Using a handheld mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy; mix in yolks and vanilla. Mix in dry ingredients. Transfer dough to a 9″ fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool. . . 2. Make the caramel: In a 1-qt. saucepan, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°. Remove pan from heat and whisk in butter and cream (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4–5 hours. . . 3. Make the ganache: Bring cream to a boil in a 1-qt. saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Pour ganache evenly over tart and refrigerate until set, 4–5 hours. Sprinkle tart with sea salt, slice, and serve chilled. #sugarysofeanadine #ssntips #saltedcaramelchocolatetart #ssnpie (at Sugary Sofea Nadine Mini Cheesecake)

[sugarysofeanadine]

The (Chicken and Mushroom) Pastry 225g plain all purpose flour 1/4 tsp salt 115g cold butter, diced 65g vegetable shortening 4 - 8 tbsp chiller water To make the pastry, sift the flour and salt into a bowl. Cut or rub the butter and the shortening until the mixture resemble breadcrumbs. Sprinkle with 6tbsp chilled water and mix until the dough holds together. If the dough is too crumbly, add a little more water, 1 tbsp at a time. Gather the dough into a ball and flatten it into round. Wrap and chill for at least 30 minutes. Mini Chicken & Mushroom Pot Pies (Giada's at Home) . . On a lightly-floured work surface, roll out the dough 1/8-inch thick. Using the 3-inch round cookie cutter, cut out 12 pieces of dough. Using the 2-inch round cookie cutter, cut out another 12 pieces of dough. Press the large rounds of dough into the bottom of the prepared pan. Spoon the sauce into the pastry. Combine the egg and 1 teaspoon water in a small bowl, using a fork. Brush the edges of the pastry with the egg mixture and place the remaining pieces of dough on top. Lightly press the edges of the dough together to seal. Press around the edges of the pies using the tines of a fork. Brush the tops of each pie with the beaten egg. Cut a 1/2-inch-long slit into the top of the pies using a paring knife. Bake until the tops are golden and the filling is bubbling, 15 to 18 minutes. Cool for 10 minutes and serve. Note: since the filling will be fully wrapped with the pastry, it is advisable to thicken the filling slightly instead of having a thin gravy to avoid the pastry from getting soggy. Or, you can google Giada De Laurantiis' Mini Pot Pies Recipe. Full photo credit: Food Network. #SugarySofeaNadine #ssntips #ssnrecipe #ssnchickenmushroompie (at Sugary Sofea Nadine Mini Cheesecake)

[sugarysofeanadine]

Puasa dah dekat, kan? Why not try this Chicken and Mushroom Pie for your Iftar. I made this a few times dulu. Its easy everyday ingredients. Very straight forward. Not a rocket science level. And as for the pastry, if you really want to make it very easy on your aide and less time consuming, you can just buy the ready made pastry puff available practically anywhere or at least in a bakery supplier shop. Have a go. Buat minum petang pun sedap. Filled enough to skip ur dinner. 😊 . . SERVES SIX 15g mushroom (can opt for canned button ones) 50g butter 30ml all purpose flour 250ml cup hot chicken stock 60ml cream 1 onion, coarsely chopped 2 carrots, sliced 2 celery sticks, coarsely chopped 50g of fresh mushrooms (optional) 450g cooked chicken meat, cubed 50g frozen peas Salt and ground black pepper Beaten egg, to glaza . . Preheat the oven to 190C. Melt the butter in a heavy pan. Whisk in the flour and cook until bubbling, whisking constantly. Add the hot stock and whisk over a medium heat until the mixture boils. Cook for 2-3 minutes, then whisk in the cream. Season to taste then set aside. . . Heat the remaining butter in a large, non-stick frying pan and cook the onion and carrots over a low heat for about 5 mins. Add the celery and the mushrooms, cook for 5 minutes more. Stir in the cooked chicken and peas. . . Add the chicken mixture to the hot cream sauce and stir to mix. Adjust the seasoning if necessary. Spoon the mixture into a 2.5 liter oval baking dish (or aluminum baking dish if u like). . . Roll out your pastry to the thickness of about 3mm. Cut out according to your baking dish shape. Lay the pastry over the filling. Gently press around the edge of the dish to seal. Crimp the edge of the pastry by pushing your fingers around the pastry edge. Glaze the lid with beaten egg and cut several slits in the pastry to allow the steam to escape. . . Bake the pie for about 30 minutes until the pastry has browned. Best served hot. . . Have a go, ya? 😊 . . P/s: insyaAllah will share with you the pastry recipe for those wanting to do it from scratch and how to male a mini version of this pie. . . #SugarySofeaNadine #ssntips #ssnrecipe #ssnchickenmushroompie (at Sugary Sofea Nadine Mini Cheesecake)

[sugarysofeanadine]

In any desserts, there are not just one recipe for it. Im sure everyone knows that. So let's take key lime pie for example, there's some using condensed milk, some don't (because if you are like me not a big fan of condensed milk), some use graham crust pastry, some uses sweet crust pastry, to name but a few. So really it is up to u whether you want to follow a recipe to the T, or tweak them a little bit. Because whatever you tweak might be the key to your niche taste, given you a different edge in sense of taste among that 'everybody' recipe. So challenge yourself and your taste buds. Experiment, ok? 😊 Key Lime Pie (Limau Nipis) Key lime pie comes Florida but us they are not available, ordinary limes would do just as well. Ingredients Serve 8 3 large egg yolks 400g can sweetened condensed milk 15ml grated Key Lime rind 120ml fresh Key Lime juice 120ml whipping cream For the crust 1 1/4 cups digestive biscuit crumbs 75ml butter or margarine, melted Preheat the oven to 180C. For the crust, place the biscuit crumbs in a bowl and add the butter or margarine. Mix to combine. Press the crumbs evenly over the bottom and aides of a 9" pie dish or tin. Bake for 8 minutes. Let cool. Beat the yolk until thick. Beat in the milk, lime rind and juice. Pour into the prebaked pie crust and refrigerated until set, about 4 hours. To serve, whipped the whipped cream. Pipe a lattice pattern on top, or spoon dollops around the edge. Or, go wild with decorating it 😉.. . . .:.extract from Sensational Desserts.:.. . #sugarysofeanadine #ssnkeylimepie #keylimepie #limaunipis #ssntips (at Sugary Sofea Nadine Mini Cheesecake)

[sugarysofeanadine]

Pastry tips To stop a pastry base becoming soggy when it has a wet filling, sprinkle a tablespoon of dried breadcrumbs or semolina into the base before adding the filling. Alternatively, brush the base with eggs white and rebake ur for a few minutes, or brush it with a glaze of apricot jam. If the pastry base splits when you cook it, plug any gaps with raw pastry and rebake it for 5 minutes, then brush it with eggs white and rebake of for a couple of minutes. Tart cases which are not going to hold running fillings can be pricked all over with a fork to help them cook evenly and also to get rid of air bubbles. Smaller tart cases which are fiddly to line with paper and rice or baking beads can lined with another tart would while baking. They will need to be dried out for a minute or two when the mould has been taken out. Wet fillings in covered pies will steam so it is important to make holes in the pastry lid.i - extract from essential DESSERTS #sugarysofeanadine #ssnpastrytips #ssntips (at Sugary Sofea Nadine Mini Cheesecake)

[sugarysofeanadine]

Rasanya ada sis yang tanya berapa lama nak kena whisk the meringue sampai jadi bertanduk macam ni kan? Sorry tak sempat nak cari balik your comment but here some info that i can share. I read somewhere that one must/should not whisk the meringue more than 10 minutes. Bila fikir2 balik, haah my whisking (i used stand mixer) is not more than 10 minutes per recipe (4 whites). This to avoid the meringue dr rosak and curdle. Scientifically the molecule rosak bla bla bla... So, in between the adding of sugar gradually, i gapped probably 20-25 seconds before adding the next spoonful of sugar. Low speed all the way until finished adding all the sugar. Some say it help to grind the sugar to easily dissolve it but yeah, whatever works for you. I let the meringue be whisked for another minute or so before stopping. You should come with this stiff peak in the end. Hope that helps! #sugarysofeanadine #ssntips #ssntechnique #ssnpavlova #ssnpavlovatips #meringue #stiffpeak (at previous posts for pavlova tips)

[sugarysofeanadine]

FAQ on pavlova - Part 2. 5. Baked pavlova melekit, berlengas. Tak kering. After baking some say to open the oven door slightly ajar, some say do not open the door at all. Both are right. Now, opening the door or closing the door has an effect on both inside and outside pavlova. Opening because you would want the pavlova to start halting the cooking process faster compared to leaving the pavlova in a closed oven. This is due to the fact you want a slightly moist marshmallow, while closing the door leaves you with a slightly drier marshmallow texture. But however you want it, they must be left in the oven for at least 30 minutes so that the shell can dry. 6. Humid. It is not just pavlova, any meringue based bakes (pavlova, macaron, meringue cookies) are very sensitive to humidity. Therefore it is highly not recommended to bake any meringue based bakes during the raining season or if your baking area is a humid place (high humidity level). The meringue will have difficulty to dry up leaving it with a sticky results. Okay, that's it. Rasanya habis semua ilmu yg i tahu ttg pavlova dah ada in these four posts. Hopefully they will help. Again this is only a guidance not a fool proof tips. Apa yg penting, kena cuba bereksperimen. Notice banyak kali i sebut experiment, because that's how you do it. You must do this. Ok? Tips and guidance dah ada so on your side kena rajin buat homework and research (amali). Maybe you too will stumble upon new techniques, info etc. hapy baking, peeps! #sugarysofeanadine #ssntips #ssnpavlovatips #ssnpavlova #pavlova#meringue (at Sugary Sofea Nadine Mini Cheesecake)

[sugarysofeanadine]

FAQs on pavlova. Pavlova FAQ - Part 1 1. Fresh whites or aged whites or freezer whites? Honey, as long as they are in your room temperature before you start whisking, it doesn't matter. And we experiment with all, none determined whether the shell will crack or not. 2. Shaping the pavlova. Should we use a mold? Honestly i am a short cut (not in all baking process) baker, i shaped my pavlova free hand using spatula. But if u think mold will help, the ring mold should work perfectly, just give a touch up once ring is lifted if u want a smooth surface and edges. 3. Meringue weeps during baking. A few possibilities. One, the sugar was not fully dissolved in the meringue, and two, the oven temperature is too low not letting the inside to expand and cooked as it should, rather, the hangat2 taik ayam temperature makes the meringue lose it volumes and start melting. 4. Snow white pavlova. This is a tough one. You can't get a perfectly white shell pavlova like the western. Its their eggs. Their chicken diet. Their chicken breed. Oklah, im probably sesuka hati badak buat that theory, hihihi but there's logic in it kan? Even their chicken eggs shell warna putih kottt... So the most you can do is minimize the use of vanilla because vanilla does give some tint to the meringue. And if you are up to it, slow baking which means cost naik ler kat your electricity part. Can go more than two hours. So you need to experience on ur temperature i have to stress this out. Don't ask me what is the temperature, my oven my not be giving the right temperature and the same as ur oven. There's so much about giving tips out, we must experiment, experiment experiment. Kena rajin nak baking2 ni x leh malas2 tunggu org bg je 🙈. #sugarysofeanadine #ssntips #meringue #ssnpavlovatips #ssnpavlova #pavlova #ssnbaking101 (at Sugary Sofea Nadine Mini Cheesecake)

[sugarysofeanadine]

Okay. Doesn't seem right to not give the recipe for the paishuu fillings, kan? The thing is, that's the best thing about paishuu puff. Since the puff doesn't have a distinguish flavor, any filling flavors are well suited for it. So yes, i have a lot, and i mean a lot of variations for the filling. Vanilla, simple custard, fruity flavor, you just name it. All can be found (if you put some effort 😁) on the internet. Okay so here it is, one of the custard/pastry cream/cream pâtissiére that i have in hand. This one is from yelenasweets.com. Photo full credited to yelenasweets.com Ingredients 1 3/4 cups whole milk 1/4 cups heavy cream 3 egg yolks 3/4 cup sugar 1/2 tsp vanilla extract 1/8 tsp salt 2 Tbsp cornstarch 1 Tbsp flour Instructions Add 1.5 cups of milk and the heavy cream into a saucepan. Set over medium heat. Meanwhile, add yolks, 1/4 cup milk, sugar, vanilla, and salt into a large mixing bowl. Mix until combined. Add cornstarch and flour to the egg yolk mixture, and whisk until combined. When milk starts to simmer, remove from heat (not turning off the oven yet) and very very slowly add the yolk mixture into the hot milk while whisking rapidly. Make sure you whisk at the same time, or else you will end up with scrambled eggs. Bring back saucepan over heat stirring continuously until thickened. It will take about 10 minutes. Pour into large bowl and let cool for 10 minutes, then place plastic wrap right on top of the custard. This will prevent a skin from forming. Store in fridge. Notes Stirring the custard continually will prevent lumps from forming. Happy baking! #sugarysofeanadine #ssnrecipe #ssntips #custardcream #crémepâtissiére #creampuff #sableachoux #chouxpastry (at Sugary Sofea Nadine Mini Cheesecake)

[sugarysofeanadine]

Okay part 2. No worries, gambar hanyalah hiasan. Cause i first fell in love with sable after watching Australia's Junior Masterchef finale when they did Adriano Zumbo's Pear Perfection a few years ago. Ok. Here it is (source: butterbaking.com) Method To make the sable, put all the ingredients in the bowl of your stand mixer fitted with paddle attachment. Mix on low speed until the dough comes together. Remove the sable from the bowl and roll out between two sheets of baking paper until it's 3mm thick. Place on the baking tray and put in the freezer. To make the choux pastry, preheat the oven to 200C. ( again it depends on your oven. Test try naaaa..) Grease and line 3-4 baking trays with baking paper. Put the butter, water, milk, sugar and salt in a medium saucepan over a high heat. Once it comes to the boil, dump in all the flour and working quickly, mix with a wooden spoon until the mixture comes together into a ball an away from the sides of pan. Cook for a further minute. Put the dough in the bowl of stand mixer fitted with a paddle and turn onto medium speed, beating to allow some of the steam to escape. Add the eggs slowly, one by one, beating until completely incorporated between each addition. Then continue to beat a few minutes until the dough is glossy. Use a rubber spatula to spoon the mixture into piping bag fitted with medium plain round nozzle. To make choux buns, pipe continuously straight down onto the tray until you have puff that are 1-2 inches in diameter. Allow room for spreading. If you got uneven bumps or uneven choux, dip your finger on some cold water and smooth them out. Remove the sable from freezer. Use a round cutter that's a little bigger than your puff to cut out circles and place them over the top (make sure your sable is not too thick during rolling earlier if not your puff will not raise). Bake for 15 minutes, then open the oven quickly to let out the steam and bake further 5-10 minutes until golden and firm. Turn off the oven, open the door and allow the choux to cool in the oven ao their centers dry out. Makes 30-40 choux buns. #sugarysofeanadine #sableachoux #chouxpastry #ssnrecipe #ssntips (at Sugary Sofea Nadine Mini Cheesecake)

[sugarysofeanadine]

Evening IGers. Ok. Since ramai yang dok tanya recipe japanese cream puff SSN, here is the recipe. Kami share kat sini je la ya sbb nak mereply message tersangatlah banyak huhuhu. Its basically the same recipe as normal choux pastry, cuma japanese version ni dia crispy kat atas sebab dia ada letak a disc on top. Some called it sable a choux, some call it paishuu. Irregardless ingredients dia differ sket aje, whether to use brown or normal castor sugar. Kalau nak colorful, tu just add a little of coloring. Ok so first part of making a choux pastry with sable choux. Choux Pastry Ingredients For the Sable 150g unsalted butter, softened and diced 150g brown sugar 175g plain flour Pinch of salt For the choux pastry 150g unsalted butter, chopped 160g water 200g milk 15g caster sugar 7g sea salt (or normal salt) 200g plain flour, sifted 300g eggs Methods will be given in the next post, insyaAllah. Boleh share if nak safe for later reading. Most of our recipe we googled it je pun 😅 #sugarysofeanadine #chouxpastry #sableachoux #paishuu #crispypuff #ssnrecipe #ssntips (at Sugary Sofea Nadine Mini Cheesecake)