= 250g (9 Oz) Cream Cheese, Room Temp
= 57g (1/4 Cup) Unsalted Butter, Room Temp
= 875g-1kg (7-8 Cups) Pure Icing/Confectioners Sugar, Plus Extra
= 1 + 1/2 Teaspoon Mint Extract
= Matcha Powder, 2 Teaspoons or To Taste
= Chocolate Chips, 2 Teaspoons Worth
METHOD:
Over low heat in a saucepan, melt together butter & cream cheese till smooth.
Begin to add sifted icing sugar, you will need a large amount in order to get it to the consistency to be able to handle and shape it.
Once it is firmer bread dough consistency where a large handful holds its shape in your hands it is ready and you can add in flavourings and colors. Make sure to use gel based coloring if you can to not water down the mix.
From here I take the size I want to use to make which was shy of a tennis ball size and rolled it in more icing sugar, kneading between my hands until it was not sticky anymore.
Roll between hands until smooth and round, place on a tray or cutting board and shape neatly as you like. A round, a square, etc whatever you prefer.
You can then take cookie stamps or cutters, press firmly into the mint to emboss it with a pattern. You need to do this soon after rolling or the cookie may begin to crust and set and crack under asserted pressure.
You can flatten out the balls a bit and add chocolate chips, paste fillings of your choice before rolling into a ball and embossing.
For the matcha I simply added 2 teaspoons for each ball and kneaded the powder in by hand to create rustic swirls through it.
You can of course even do very tiny ones with multiple colours by getting the consistency right and fitting it into a piping bag.
Air dry these as is for 2-3 days uncovered. If you are worried about pests, cover it with a cake net so it can still vent out and dry. Once the outside is set relatively firm it is ready.
Store airtight, chilled for longer storage but serve at room temperature or it will be hard.
Stir together gelatin powder and 40ml of cream in a dish till well combined. Set aside for 5 minutes to bloom.
Combine 500ml cream, zest, earl grey tea & sugar to a saucepan.
Bring to a boil, switch off the heat & allow to steep for 10 minutes.
Bring to a simmer then switch off, stir in the gelatin mix until completely dissolved.
Strain and reserve 70ml, divide the rest between 4 x 125ml pudding molds (I was using the containers from yogurts I had finished & washed out for this).
Chill in freezer till just set enough to pour the next layer on.
Gradually stir in the reserved mix into matcha powder till well combined.
Spoon over the chilled first layer, divided evenly among the 4 molds.
Keep airtight and chill in fridge till set, serve as is or lightly warm the mold by dipping in some hot water and inverting onto a plate or dish.
Panna cotta is best served within a few days after making as the gelatin tends to contract after some time and make it less silky smooth, and toughens it a bit.
Place matcha powder in a separate small bowl or container, and prepare two spoons & 1 skewer or knife.
Butter a 9 x 6″ (23 x 15cm) glass dish, line with baking paper and butter again with softened butter. You can also use non-stick vegetable oil spray.
Mix all ingredients in a large microwave safe bowl as the mixture will bubble up plenty and will need ample room to prevent spillage.
Cover 3/4 of the way the top of the bowl with cling wrap.
Microwave on high for 6-7 minutes, stirring every 90 seconds. About 4-5 times.
You’re looking for the first time it bubbles up, then you’ll need one more round after that.
Pour into a small buttered dish and allow to cool completely.
Pour a couple tablespoons or so of caramel into the matcha dish and whisk to combine well.
Pour the rest into the dish as fast as possible.
Quickly using the two spoons disperse the matcha caramel all over randomly.
Use the knife or skewer to make bold swirls that reach all over the caramel so that when cut each bite will have some matcha flavour.
Allow to chill and set in fridge until solid. Use a hot, sharp knife cut into bite size pieces.
To wrap for gifts I suggest using baking paper, lightly greased or buttered to wrap these caramels & keep them frozen for lengthier transports, or chilled until serving.
They taste firmer and chewier cold but really nice, and much softer and pliable at room temperature.
In a small bowl whisk together the yeast, 1/2 tablespoon sugar & warm, body temperature water.
Set it aside for 5 minutes to activate the yeast, it should become foamy on the surface.
In the mixer bowl, add flour, nutmeg, salt and caster sugar. Whisk together till well combined. Make a small well in the middle.
In another bowl, warm the milk & butter just until melted and lukewarm. If it is too hot it will kill the yeast. Now whisk in the vanilla & well beaten eggs until all combined.
Pour wet mix into the well and using the dough hook attachment to knead until dough becomes smooth and no longer clings to side of the bowl. It will still be tacky, but comes off the hook relatively easy.
Pat down the dough to smooth into a ball and cover the bowl in cling wrap or a damp tea towel. Leave this in a warm place or on top of a recently used oven, or in an unused oven with a tray of boiling water for some humidity and heat.
Once doubled in volume, coat hands in some vegetable oil and press down on the dough to release the gas.
Pinch and roll golf ball sized smooth balls. Place on a tray that is lined then greased at least 4 cm apart from each other as they do expand a fair bit when proving.
Cover with greased cling wrap or a damp tea towel and let prove as previous methods till doubled in size again.
Fill a small pot with about minimum 5cm deep (2 Inches) worth vegetable oil. You’ll need enough for half the malasada to be floating and not touching the base.
On medium-low heat, gradually bring the heat up to 160C (325F) and maintain it at that heat as much as you can. A kitchen thermometer would be good for this. But you can also check if it’s ready by placing some dough into the oil and it should start fizzing around the dough almost instantly.
Whilst the oil heats, use kitchen scissors to separate the malasadas along with the baking paper still attached. The paper makes it easier to handle the dough without distorting the shape or height, and it also makes it easier to drop it into the oil.
Use the sides of your palm to cup the malasada edges to give them more height and neaten the round shape. Gently turn it upside down near the oil and it should slide off the paper easily.
Cook each side until golden brown, about 3 minutes give or take each side. I usually alternate 1 then 2 malasada frying as I find constant frying of two at a time can drop my oil temperature – so highly suggested if you are gaging just by eye.
Drain the excess oil on layers of paper towels.
When still warm, toss the malasada in caster sugar in a bowl until completely coated.
They can be enjoyed as is if preferred, but do not stack or store until cooled as the sugar on the outside will melt.
MATCHA & NUTELLA CREAM Ingredients:
Nutella To Taste
2 Teaspoons Matcha Powder
2-3 Tablespoons Caster Sugar
250ml 1 Cup Thickened Cream, Chilled
METHOD:
For the matcha whipped cream simply combine cold thickened cream, matcha powder and the caster sugar in mixing bowl.
Whisk until stiff mounds form.
To assemble either stick a sharp long knife into the middle of each malasada and move around to hollow it a bit, and pipe the cream in swirled with some Nutella or paste of choice.
The other method is to use a sharp knife to slice the malasada lengthwise in half, spread with the choice of spread (I recommend berry jam, Nutella or black sesame paste) then a dollop of the cream on top before placing the other half of malasada back on top.
You could also play around with using sherbet sugar coating, or other types of flavour-infused sugar to coat the outside for simple variations.
Any that’s filled with cream should be stored airtight and chilled when not serving.
BLUEBERRY & HERB MAGIC CUSTARD CAKE – Recipe (GF Option)
125g (1/2 cup) unsalted butter melted, cooled
500ml (2 cups) milk lukewarm
4 eggs separated
1 + 1/4 Cups (150g) pure icing sugar
1 Tablespoon Water
1 Cup (115g Flour)
1 +1/2 Tablespoon matcha
1 + 1/2 Teaspoons Dried Tarragon
Zest of 1 Small Lime
1 Teaspoon Vanilla Extract
250g (1 Cup) Blueberries
Grease and line a 20cm (8 inch) square baking pan/dish with baking paper.
Sift flour and matcha powder together in a medium bowl.
Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
In a large mixing bowl, whip the egg whites to stiff peaks with an electric mixer on lw speed. Set aside. *The key to having an easier time with meringue folding in batters is using lower speed to beat it up to stiff peak so that you build fine air bubbles in the meringue. Larger bubbles happen from abrupt build up of bubbles from high speed and tend to burst easily in folding and baking causing issues like deflated batter which yield dense cakes, or cracks as bubbles burst during baking.
In a separate large mixing bowl whisk the egg yolks and sugar until slightly pale. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.
Add in the flour mix until evenly combined. Whisk in the milk until well combined.
Stir in 1/3 the meringue until well combined. Add the remaining meringue and fold gently with whisk till evenly combined, being careful not to deflate batter. *Whisk is easiest to disperse meringue without overmixing and deflating.
Spread the blueberries evenly over the base of pan.
Pour the batter into the prepared pan and bake at 160C (325F) for 50-60 minutes or until the top is nicely golden and set. You’ll want to bake it more than the standard cheesecake if using my sized mould as it gives a taller cake so it can take a lot longer than specified time. It should hardly wobble and allow a good few hours to chill and set, preferably overnight. If you are uncertain if it’s baked through after it cools in the fridge for a few hours you can slide a knife in to see if it is covered in custard. If baked through there should be a thin coating, not a very thick and wet coating of custard.
Slice & dust with icing sugar before serving 🙂
Can be stored in the fridge overnight for a few days. Bring to room temperature before serving, depending on your liking.
GLUTEN-FREE: If you need the recipe to be gluten free simply swap the flour out for rice flour.
APPLE MINI DONUTS GLAZE 3 WAYS with COFFEE CUSTARD Ingredients:
APPLE PUREE DOUGH BASE:
15ml (1 Tablespoon) Warm Water
4g (1/2 Package) Active Dry Yeast
20ml (1 + 1/3 Tablespoons) Warm Milk
1 Large Egg
90g (1/3 Cup) Applesauce
1/2 Tablespoon Butter, Melted
115g (4/5 Cup) plus Extra Plain Flour
50g (1/4 Cup) Firmly Packed Dark Brown Sugar
1/2 Teaspoon Salt
1 Large Egg, Beaten for Egg Wash
METHOD:
Sprinkle yeast into warm water & milk in a large bowl.
Allow 5 minutes to foam up and activate yeast.
Add eggs, applesauce, larger portion of flour, brown sugar and salt into the bowl.
Knead with dough hook until incorporated, then begin to add flour in small portions whilst kneading until the dough just almost completely comes away from the base of the bowl. It should come away from the sides.
It should be smooth and elastic and you can take a small piece and stretch it gently till see through without tearing it. Slightly tacky to the touch but relatively easy to clean off hands.
Grease the large bowl with some vegetable oil and place dough inside. Cover with towel or cling wrap and allow dough to rise in a warm place till doubled in size.
Roll out the dough on a floured surface until about 5mm in thickness. Use a 3cm cookie cutter to cut out a circle, and small lid or piping tip about 1/2 cm in diameter to cut out the inner circle to get a donut ring.
Gently transfer the donuts onto a lined baking tray with 2cm gap between.
Cover with greased cling wrap to prevent sticking, and allow to prove till a little over doubled in size. If you make larger donuts make sure to transfer the donuts to the tray before cutting out inner circle or the weight of a larger donut will distort the shape.
Preheat oven to 180C (375F) 30 minutes prior to finishing the proving so it’s ready to go.
Egg wash the donuts and bake for 10-14 minutes or so until lightly golden, skewer inserted comes out clean. Mini donut holes take 10-14 minutes as well.
Cool completely on wire rack before glazing. Prepare a tray to go under rack to catch any drips or sprinkles when finishing the donuts.
MATCHA GLAZE
80g Pure Icing Sugar (1/2 Cup), Sifted
1 Teaspoon Matcha Green Tea Powder
Boiling Water, as Needed
METHOD:
Whisk the sifted sugar, matcha together with tablespoons of boiling water gradually whilst whisking constantly till desired consistency.
Should be thick enough to glaze donuts and stay on without dripping, but just thin enough that it would smooth out slowly.
Should you need to thicken it again add more sifted icing sugar. To thin use more water or milk in very small increments.
Cover with cling wrap pressed onto surface tightly until use.
Sift together the icing sugar and cocoa powder, whisk in the instant coffee.
Add boiling water gradually whilst whisking a small amount at a time just until desired consistency is achieved and glaze is smooth.
Cover with cling wrap pressed onto surface tightly until use.
BROWN BUTTER GLAZE
80g Pure Icing Sugar (1/2 Cup), Sifted
20g (1 Tablespoon) Unsalted Butter
1/4 Teaspoon Vanilla Extract
Milk as needed
Sprinkles of choice for all glazes
Brown butter by melting it on a pan over medium heat just until it becomes golden nut brown with a nutty aroma. There should be little specks that become dark brown. Be careful not to take it too far or you’ll have burnt butter.
Remove from heat and immediately pour over sifted icing sugar whilst whisking constantly.
Add the vanilla and then milk very gradually as you whisk to combine.
Stop once desired thickness has been achieved, cover with cling wrap pressed directly on glaze tightly to prevent skin from forming before using.
ASSEMBLAGE:
Use the glaze as soon as possible. Prepare the sprinkles you like in different small bowls so they are dip-friendly.
Unwrap the glaze one at a time only when working with it. So do one flavour at a time then move onto the new one, covering the unused one.
Dip the donuts 1/3 or 1/2 way up depending on how much you like, allow excess to drip off by tapping wrist gently a few times, then quickly flip it back up and dip it or sprinkle with sprinkles you like before returning to rack to allow to dry before packing or enjoying.
Store in airtight container for a few days then in fridge for longer storage.
Preheat oven to 180C and roast the cashews, coconut on separate trays until fragrant and browned.
Process the nuts and transfer to a bowl, combining it with the sugar, salt and coconut.
Add the melted butter, stirring till well combined.
Press firmly into base of 7″ round spring-form cake pan, lined with baking paper.
Chill in fridge to set whilst you prepare the filling.
MATCHA BERRY COCONUT CHEESECAKE Ingredient:
250g (1 Cup) Cream Cheese, Room Temp.
225g (1 + 2/3 Cups) Sweetened Condensed Milk
30ml (1/8 Cup) Fresh Lemon Juice
1 Teaspoon Vanilla Extract
1 Tablespoon + 1 Teaspoon Matcha Powder
60g (1/3 Cup) Strawberries, diced
7 Large Strawberries for Garnish
Strawberry Jam For Garnish
Desiccated Coconut For Garnish
METHOD:
Gradually mix in lemon juice whilst whisking the matcha powder until smoothly combined. Stir together with condensed milk till combined.
In mixer bowl, beat the cream cheese until smooth.
Gradually beat in the condensed milk mix, whilst scraping the sides every now and then.
Beat in the vanilla extract.
Arrange a handful of strawberry pieces over the cheesecake base, keeping away from sides of the pan.
Pour 2/3 of the cheesecake filling into the pan and smooth out by spreading with spatula and tapping the pan a few times to even it out. Add remaining handful of strawberry pieces and arrange likewise.
Pour the remaining cheesecake mix over the cake and spread out gently until even, tapping the pan a few times to smooth out surface.
Place 6 whole strawberries on the outer part of the cheesecake with pointy side facing inwards, gently pushing it into the cheesecake a little. Place the last one, hulled, in the centre pointy end facing up.
Spoon or pipe little dots of strawberry jam for decoration, sprinkle with extra coconut as needed.
Refrigerate for a further 2-3 hours or overnight until firmly set before unmolding.
To unmold: run a knife around edge, loosening the cheesecake base and filling.
Press fingers firmly around rim whilst using thumbs to push the base upwards, this should release the cake. Once you feel the cake coming loose, place the pan over a sturdy cup smaller than the pan and push down to remove the cake pan.
Lift the cake from the base and transfer to serving plate or serve from the pan base.
MATCHA MACADAMIA WHITE CHOCOLATE COOKIES Ingredients:
Makes 18-20 Cookies
300g (2 Cups) Plain Flour
2 Tablespoons Matcha Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
180g (3/4 Cup) Unsalted Butter, Softened
200g (1 Cup) Packed Dark Brown Sugar
115g (1/2 Cup) Caster Sugar
1 Large Egg, Room Temp.
1 Egg Yolk, Room Temp
2 Teaspoons Vanilla Extract
130g (3/4 Cup) White Chocolate Bar, Chopped Coarsely
100g (3/4 Cup) Whole Macadamia Nuts,Chopped
METHOD:
In a bowl whisk together flour, matcha powder, salt & baking soda.
Cream the butter and sugars until pale and fluffy. Add the eggs and vanilla and mix just until combined.
Gradually add the flour on low speed until all mixed in.
Stir in the chocolate chips and nuts.
Cover bowl with cling wrap and freeze for 30 minutes.
Preheat oven to 160C 325F. Roll two tablespoons worth of dough into short egg shapes and stand upright on lined baking tray. On regular trays you can do 2 x 6 with 3cm ample gap between each as they do spread.
Press extra nuts and chocolate on top firmly for extra flavour and better presentation. This will also flatten the base of the egg shape so the cookie won’t bake lop-sided.
Bake for 10-14 minutes, or just until the edges are just very lightly browned.
The center will be light and puffy.
Keep the dough cold between batches when baking.
These cookies are super soft and gooey-delicious straight out of the oven. But for that typical bakery-style macadamia white chocolate cookie chewy experience let it sit until completely cold before enjoying it.
Store in airtight container.
EXTRA NOTES:
If you were at The Cannery Pop-up Market when I sold this, they were made 25g each before baking and baked for 12 minutes or until the surface loses shine or dampness.
I also chopped a large handful of nuts and chocolate I set aside from the mix-in into finer crumbs to roll the cookie dough in before baking as they would be too big for such a small cookie otherwise.
Toast sesame in a pan over medium heat, stirring frequently until brown and fragrant.
In a bowl, combine oats, sesame, salt, chopped dried mangoes (bite size) and flax seeds.
In another bowl, whisk together the yogurt, lemon juice and honey.
Mix together with the dried ingredients until well combined.
In a cling wrap or baking paper-lined pan, place the mixture in and press to compress into a bar of desired thickness and size.
Freeze until firm enough to slice, remove from pan and slice into small bars of choice. Store in an airtight container and keep in the fridge till needed.
Dust with matcha powder before serving for best presentation.
PEANUT BUTTER CHOCOLATE BITES Ingredients:
40g 1/4 cup Cashew Nuts, toasted
30g 1/4 cup oats
100g cup natural Peanut butter
20g honey
2 Tablespoons Flax Seed
35g Dried mulberries
Dark Chocolate, bittersweet 80%
Sea Salt
METHOD:
Toast cashew nuts in a pan over medium heat until brown and fragrant.
Add all ingredients except chocolate and salt into a processor.
Blitz until a fine paste.
Press into small bite sized molds, pressing firmly to ensure the mold is properly filled.
Freeze until solid and pop out of the molds onto a lined tray. Allow to come to room temperature.
Melt the chocolate in short 10 second intervals until smooth.
Place some melted chocolate on top of each cube, and sprinkle a tiny pinch of salt over each one.
NOTE: If you do it whilst the cubes are too cold, chocolate will set faster. I would recommend doing a few then adding the salt, and repeating with the rest.
SPICED COCOA BALLS Ingredients:
100g Unsweetened Tahini
70g Rolled Oats
1/2 Tablespoon Ground Cinnamon
1/2 Tablespoon Cocoa Powder, Unsweetened
4-5 Tablespoons Uncrystallised Ginger, Chopped
20g Honey
Extra Cocoa Powder for rolling
METHOD:
Combine all ingredients and mix until well combined.
Roll into bite sized balls and keep airtight and chilled until needed.
Roll in cocoa powder, toasted sesame seeds or coconut.
Hello Cookies! Sorry I’ve been MIA for a long while. Lots of things happened and I ended up having to look for a new program to use for editing my videos, work was crazy and I needed to move houses.
But hey, nonetheless I’m back! I’m going to be making up for it by making more videos for you guys again. I’ve also decided to include both metric and US cup measurements from now on as a viewer wished for it and it’s not all that hard to add that in 🙂
I’m excited as I finally have a laptop after my last one died in an unfortunate water spillage incident and a microphone is on the way. I will be hopefully bringing in a new segment called Tea Room where a topic is selected every episode to be discussed in detail such as ingredients, how to get ideas, etc. It should be fun and really helpful to aspiring bakers out there.
I wanted to keep it simple since I’m pretty busy working seven days atm and will be learning a new video editing program, so I’m bringing you this tasty, and super easy to make Amish Buttermilk Pie with the twist of a Matcha flavour.
Have fun baking little cookies! 😀
Thanks for the support, subscribe and like my channel if you would like to help me be able to make more of them more often.
Pie Crust Ingredients (Makes 1 x 9 Inch Pie, or 5 Small Individual Pies)
Plain Flour – 175g (1 1/2 Cups)
Salt – 1/2 Teaspoon
Unsalted Butter, Cubed into Small 2cm Pieces – 113g (1/2 Cups)
Caster Sugar – 2 Teaspoons
Ice Water – 60~120ml (1/4~1/2 Cups)
Pie Crust Method:
In a food processor, place the flour, salt, sugar and process until just combined.
Add the cubes of butter and pulse to combine until mixture resembles coarse meal.
Pour 60ml ice water gradually until dough clumps together when you pinch it with your hands.
If it crumbles or doesn’t quite form a dough when doing so, gradually add more ice water until desired consistency is achieved.
Empty the mix onto your work surface and gather and gently compact until it comes together as one dough.
Divide into 5 portions and flatten the dough till it is 1cm or so thick disk, cover tightly in clingwrap and refridgerate for 30-60 minutes. *At this point the dough can be frozen for a month, to use simply defrost in fridge for several hours or overnight.
Over a lightly floured surface, roll out the dough to fit 4 small individual pie pans. The dough should be 5mm or so thick, and be 5cm wider than the pan upside down.
Dust off excess flour from dough, roll starting from one end onto rolling pin, whilst continuing to remove excess flour.
Unroll the pastry gently onto the pie pan and carefully lift and tuck them inwards to sit into the base and sides. *Do not pull or this will cause the pastry to shrink when baking.
With a floured piece of left over dough, or back of your finger if preferred, press over the pastry to press it into the pan whilst smoothing it.
Once the pan is completely lined on the base and up the sides, simply use a knife to run along the top edge of the pan to remove any excess.
Cover loosely in clingwrap and chill for 30 minutes or more before filling or baking.
Matcha Buttermilk Pie Filling Ingredients:
Caster Sugar – 220g (1 Cup)
Plain Flour – 2 Tablespoons
Large Eggs – 2, Beaten, Room Temp
Melted Butter – 2 Tablespoons
Buttermilk – 500ml (2 Cups) Room temp.
Pure Vanilla Extract – 1 Teaspoon
Matcha Powder – 3 1/2 Teaspoon
Matcha Buttermilk Pie Filling Method:
Preheat the oven to 200 degrees Celsius or 400F.
In a small bowl, whisk together the sugar and flour.
In a small bowl, gradually add buttermilk to match powder whilst whisking well to ensure no lumps. Once a smooth liquid is made, add to remaining buttermilk and combine.
Add the beaten eggs, melted butter, buttermilk mix and extract to the dry mix.
Gently stir with a whisk, not leaving base of the bowl to minimize air bubbles until there are no lumps left in the mixture.
Place the tart shells on a pan for easy moving.
Bake the tarts blind until just starting to turn golden around the sides.
Pour into the baked tart shell and bake large pie at 200 degrees Celsius (400F) for 10 minutes, then reduce to 180 degrees Celsius (350F) and bake for an additional 50 minutes, or until center is firm. For small pies mine took 10 minutes at 200 degrees Celsius then 35 minutes at 180 degrees Celsius.
Allow to cool before transferring to fridge to set for a few hours before serving.
Dust lightly with matcha powder if desired for garnish. Adds a very nice extra punch of flavour.
Sugary Lab 