Easy Biscotti

                                                        

                                

Easy Biscotti

This recipe is adapted from a good friend of mine, Roberta (or fondly as Beth), whom I have known for more than two decades. We met and became friends while waiting for the same bus to Finch terminal every morning and took the same route to the City for our work. Together with another lady, Gwyneth, we called ourselves the '3 Musketeers' and later we used to go for our long exercise walks every weekend and became the 'Walking Buddies'. Every Christmas, Beth will make boxes of these biscotti for me. When she moved away to her new place and subsequently became a grandma, she no longer has time to make them for me. Craving for her biscotti, I asked if she could share her recipe with me. Hesitantly, she says 'yes' because she made many trial runs before getting it so perfect. I hope you will enjoy them as much as I do when you make them - thanks to my dear friend, Roberta! 

Utensils required:-

Measuring cups

Sharp knife and wooden cutting board

3 mixing bowls (1 large and 2 smaller ones)

Hand held electric mixer or stand mixer

Silicone/plastic spatula

Whisk

2 large cookie baking sheets/trays

Wire rack to cool baked dough

Some parchment paper to line the cookie sheets/trays

Food safe plastic cling wrap

Ingredients:-

3 cups all-purpose flour (scoop and level)

1/2 teaspoon salt

3 teaspoon baking powder

3/4 (187.50 g) cups melted unsalted butter

3 large eggs at room temperature

3/4 cups white granulated sugar

1/2 cup each of chopped dried cranberries, chocolate chips and pecans/almonds/walnuts

1 cup of almond meal (if you are making plain biscotti)

2 teaspoons pure vanilla extract/1 teaspoon pure almond extract/few drops of orange flavoring (I used the orange food flavoring from 'Young Living' which is really flavorful).

Method:-

1. Pre-heat oven to 350 degrees F or 180 degrees C.

2. Measure out all the ingredients. In a large mixing bowl, mix together the all-purpose flour, salt and baking powder. (If you are making just plain biscotti without the fruits and nuts, add in the almond meal and omit the chopped cranberries, nuts and chocolate chips later) and mix them thoroughly with a spatula or whisk.

3. Chop the dried cranberries and nuts coarsely and combine with chocolate chips. Place in a bowl and set aside for use.

4. Crack the eggs into another mixing bowl and turn on the electric mixer and beat on medium high speed until the eggs yolks and whites are blended and a little foamy. Add in the granulated sugar and melted butter. Beat on medium high for another 2 minutes. Add in pure vanilla extract/almond extract/orange flavoring (your choice). Mix well.

5. Add in all the flour mixture at once, turn on electric mixer and mix until the flour is just incorporated. Do not overmix.

6. Fold in the chopped cranberries, nuts and chocolate (omit if you are making plain biscotti).

7. The dough is very wet and sticky. Using the spatula, scrape and turn half of the dough out onto a piece of plastic cling wrap. Shape it into a rectangular log and wrap tightly; twist to secure on both ends. Repeat with the remaining half of the dough. (Try not to touch dough with bare fingers as they will stick - manipulate with the plastic cling wrap instead) or put on food safe plastic gloves.

8. Place both wrapped dough into the freezer for 30 minutes or longer. It may stay in the freezer for 1 week if you store them in a freezer bag.

9. Place dough on a cookie sheet, space them out and bake for 30 minutes in the pre-heated oven or until the top of the dough is golden brown and toothpick inserted comes out clean.

10. Remove from oven. Turn the oven heat down to 300 degrees F. Place the baked dough onto a wire rack to cool until warm to the touch.

11. Place cooked dough on a clean and dry cutting board. Using a sharp chef knife, slice the dough into slices of approximately 1-1/2 inches thick. Arrange them on a clean cookie sheet lined with parchment paper with some space in between each slice.

12. Return the cookie sheet with the biscotti into the oven and bake until nice golden brown on both sides. You may need to turn the biscotti once to get even browning when half way baking. ***Watch the biscotti. They will burn quite quickly if you walk away for a while.***

13. Once they are nicely brown on both sides, remove from oven and let them cool by placing them on a wire rack.

14. Store in a cookie jar or cookie tin with a tight lid when cooled. Enjoy with your favorite cuppa java! 'Gustare'!

Easy Steamed Rice Rolls

Steamed Rice Rolls (Chee Cheung Fun)

Making steamed rice rolls is actually quite intimidating at first, because it seems so much work when one can actually buy ready to eat rolls from supermarkets even if restaurant made are unavailable. Our family normally buy from the supermarkets and just place them in the microwave and in 2 minutes, they are ready to be served. However, during this pandemic, learning to make my own seems to be a better choice since we do not frequent supermarkets as often as before. For me to do this, it has taken me several attempts before I can make something presentable and in my son's word, 'Mom, you are getting better at it over time'! The most encouraging is that however they turned out, Erik will ensure that he will finish every bit on the plate :))) and I can assure you, these simple rolls taste way better than those from the supermarkets!

Utensils required:

Utilize anything you already have in your kitchen in an innovative way if possible! Please do not use glass plate or ceramic plate for steaming as they will be too hot to handle!

9”x 6" or 10”x 6” aluminum tray for steaming

Steamer or a suitable pot or wok with lid that can let the tray rest flat and stable when steaming

A measuring cup or ladle and measuring spoons

A kitchen scale

A mixing bowl

A pair of tongs for removing the hot tray

A silicone brush

A small bowl to hold the canola oil for brushing

A plastic bench scraper (Do not use metal scraper as it will stick)

Some table mats to prevent scouring your counter top

A timer

A plate for your finished products

Ingredients for rice rolls:

If you are unable to find 'cheung fun' flour in your local supermarkets, you may use Recipe (B); it is just as good!

Recipe (A)

100g 'cheung fun' flour (flour for wet rice paper)

20g rice flour

300g water at room temperature

1 teaspoon canola oil or your preferred cooking oil

3 tablespoons of finely diced spring onion (optional)

3 tablespoons of washed, soaked and diced dried shrimps (optional)

3 tablespoons canola oil or your preferred cooking oil for brushing tray, plate and cooked rolls

Or

Recipe (B) if you are unable to buy 'cheung fun' flour

100g rice flour

10g tapioca starch

1/8 teaspoon salt

275g water at room temperature

1 teaspoon canola oil or your preferred cooking oil

3 tablespoons of finely diced spring onion (optional)

3 tablespoons of washed, soaked and diced dried shrimps (optional)

3 tablespoons canola oil or your preferred cooking oil for brushing tray, plate and cooked rolls

Ingredients for soy sauce:

1 teaspoon of naturally brewed soy sauce

1-1/2 teaspoons water

1 teaspoon granulated sugar

Place in a small heat proof bowl. Heat it gently in the microwave and stir until all sugar is dissolved.

Ingredients for peanut butter sauce:

1 tablespoon pure peanut butter

1 teaspoon canola oil/peanut oil or sesame oil (your choice)

1/4 teaspoon Bar-B-Q' sauce or sweet sauce

Stir and mix them all together in a small bowl.  

Method:

1. Have all your utensils ready. Brush the aluminum steaming tray and the serving plate lightly with canola oil (or your preferred cooking oil) and ensure it is coated entirely with a thin layer of oil. Do not soak the pan and serving plate with oil! Set aside the serving plate to hold the finished products.

2. Measure out all the ingredients, you may use Recipe (A) or if you are unable to buy 'cheung fun' flour, please use Recipe (B). 

Place them all in a deep mixing bowl and stir to combine into a watery batter. Set aside to rest the batter for 30 minutes.  *If you are adding the optional ingredients, please add them altogether into the flour batter for easy maneuvering. 

3. Set the steamer or wok and cover with lid over the stove and fill it with enough water to steam for at least 20 minutes. Turn your stove to medium high and bring water to boil.

4. Once water in the steamer or pot or wok comes to a rolling boil, remove the lid, place the oiled aluminum tray on the rack, stir the batter to ensure flour does not settle in the bottom and ladle or spoon approximately 3/4 cups of the flour batter onto the tray. *If you wish to make thinner layer, use less batter, but there must be enough batter to cover the bottom of the aluminum tray.

5. Ensure that the batter is evenly distributed in the tray. Replace the lid, cover and steam for 2-3 minutes (depending on the amount of batter you place on the tray). Batter is cooked when it turns transparent.

6. Remove tray from the steamer using a pair of tongs to prevent burns. Immediately place tray on a non-slip mat. Using the plastic bench scraper, cut the cooked batter in half.  Begin rolling by scraping and flipping the cooked batter to form a roll. You may form 2 rolls from one tray of batter. Turn the rice rolls onto the prepared serving plate. Lightly brush the rolls with oil to prevent them sticking to each other and the serving plate.

7. Brush the aluminum tray lightly with oil every time before you steam the next tray.

Continue steaming the rest of the batter until it is all finished. *Make sure to stir the batter well before you scoop them into the tray because the flour will settle at the bottom when left to sit. Turn off the stove.

8. Serve with the sauces of your choice! Don't forget to serve with your favourite spicy chilly sauce! Enjoy!!!

Recipe (B) is adapted from Youtube channel and the link is here for your reference:-https://youtu.be/PoQA0lu3aNs

 

Joanne's Easy Bake: Easy Roasted Savory Peanuts

Joanne's Easy Bake: Easy Roasted Savory Peanuts: Easy Roasted Savory Peanuts During school days, there was a old man who sold all sorts of peas, nuts and beans on the roadsi...

Easy Roasted Savory Peanuts

Easy Roasted Savory Peanuts

During school days, there was a old man who sold all sorts of peas, nuts and beans on the roadside - peanuts, lentils, green peas, chick peas etc. Some of us used to call him the 'kacang putih' man. He sold them at 5 cents for a handful in a rolled paper cone to school children after school and he carried the tray of nuts on his head. My favourite is these salty roasted peanuts! The nut treats were always a welcome if I have some pocket money left at the end of the day because they satiate the hunger after a long day at school. These roasted peanuts are also one of the condiments served with our famous 'nasi lemak' and the Chiu Chow porridge that my dad loves for breakfast. I never learn how to make them in the traditional way where they are fried over a hot frying pan with lots of oil. This method is very tedious and tiring to the arm. Recently, during some of my trips to visit mom, she showed me how she made these roasted peanuts in the easiest way! All one needs is a toaster oven and the ingredients are simple!

Utensils required:-

Toaster Oven

Deep bowl

Colander

Kitchen scale

Paper towels

Wooden spoon

Salt shaker

Ingredients:-

300 g raw peanuts with skin on

3 teaspoons cooking oil of your choice (I used olive oil)

Salt (adjust to your taste)

Method:-

1. Weigh out the raw peanuts on a scale. Pick out and throw away any peanuts that are moldy or shriveled or black. 

2. Place them in a wire colander and rinse off dust and dirt over cold running tap water (please do not soak). 

3. Drain completely and spill them out onto a piece of paper towel to absorb all remaining water and dab the peanuts to dry them if possible.

4. Place cleaned and dried nuts into a deep bowl. 

5. Measure and drizzle 3 teaspoons cooking oil over peanuts. Mix with a wooden spoon to coat them. 

6. Line the baking tray of toaster oven with aluminium foil. Empty out the peanuts onto the lined baking tray and spread them out into a single layer.

7. Place tray with peanuts into the toaster oven. 

8. Turn temperature knob to 220 degrees F and bake for 25 minutes. 

9. After 25 minutes, remove baking tray from oven. 

10. Stir the peanuts with a wooden spoon and spread them out again into a single layer. 

11. Place the baking tray with peanuts back into the toaster oven and bake for another 25 minutes. 

12. Repeat steps 9, 10 and return baking tray with peanuts to the oven and bake for another 10 minutes until the skins turn rich brown. (Oven temperature may vary; please keep an eye on the browning in the last 10 minutes bake so as not to burn the peanuts). You may remove if you find that the peanuts are browning too fast or reduce the temperature.

13. Remove from oven and shake salt from the salt shaker over the peanuts. Give it a stir using the wooden spoon to evenly distribute the salt.

14. Let it cool to room temperature and serve. Enjoy your 'kacang'!

*Peanut texture will be soft when still hot. They will crisp up when cooled completely. May store for one week in an airtight jar. 

Joanne's Easy Bake: Plain Soft Sugar Cookies

Joanne's Easy Bake: Plain Soft Sugar Cookies: Plain Soft Sugar Cookies This is the original soft sugar cookies. You may want to vary with various flavouring using mint,...

Plain Soft Sugar Cookies

Plain Soft Sugar Cookies

This is the original soft sugar cookies. You may want to vary with various flavouring using mint, almond or orange or lemon or chocolate (be versatile). They are easy peasy and extremely addictive. If you do not care too much about the shapes, you may just roll the dough by hand and bake them. Otherwise, you may press the dough out using a cookie press. Good for cookie exchange or as gifts for Christmas, special occasions or just for your daily dose of dessert with your favourite mocha! Recipe was adapted from Gemma Stafford's Bigger Bolder Baking.

Utensils needed:-

Mixing bowls

Stand mixer (if you do not have one, you may use a hand held mixer)

Measuring cups and bowls

Spatula

Cookie baking sheet

Parchment paper (I used silicone mat)

Whisk
Scrapper or butter knife

Ingredients:-

3/4 cups unsalted butter at room temperature

3/4 cups minus 1 tablespoon granulated sugar

3 teaspoons pure almond essence (you may use any other pure flavourings)

2 large eggs at room temperature

2 1/4 cups flour * (If you live in a different country, you might want to vary the amount of flour slightly if your cookies turned out too hard or too soft. If too hard, reduce the amount of flour and if too soft, add a little more).

2 1/4 teaspoons baking powder

1/2 teaspoon salt

1/2 cup skim milk powder

Decorative sugars (optional)

Food colouring (optional)

Method:-

1. Measure and place butter and sugar into the mixing bowl. Turn on stand mixer and beat using the paddle beater, until butter and sugar become light and fluffy.

2. Crack eggs into a small bowl. Add one egg at a time to the butter mixture and beat until egg is combined before adding the other. Repeat and beat until all eggs are combined into the butter mixture.

3. Add pure almond essence and beat until combined.

4. Add 4-5 drops of food colouring if using, and beat until combined.

5. Measure all the dry ingredients, flour, baking powder, salt and milk powder, into a large bowl. Whisk gently to combine with a wire whisk.

6. Add all the dry ingredients to the butter mixture all at once. Turn on mixer to slow speed to combine the dry and wet ingredients. Turn off mixer once the mixture  becomes dough form.

7. Lightly flour your work surface and turn dough out onto the surface.

8. Gather the dough and gently pat into a thick round disc. If you wish, you can shape the dough into a round log. Wrap with plastic food cling wrap and place into a plastic bag to chill in the fridge for at least one day. *Dough must be refrigerated for at least one day and shaped when cold so that cookies can keep their shapes when baked.*

9. On the next day, preheat your oven to 325 degrees F. Remove cookie dough from fridge. Divide into equal small bite size portions and roll in your palms into round globes.

10. Place onto a lined baking sheet with space in between each dough and bake for 8-9 minutes until the cookie is firm to touch and lightly brown at the bottom. Do not over bake!

11. Remove from oven. Let it cool for 3 minutes before transferring to a wire rack to cool completely. Store in an airtight cookie tin and serve when desired.

Keeps for 4-5 days (if they are not gobbled up in a day)! Enjoy! Wishing everyone a "Merry & Joyous Christmas"!

Joanne's Easy Bake: Coconut Pandan Flavoured (Screw Pine Flavoured) So...

Joanne's Easy Bake: Coconut Pandan Flavoured (Screw Pine Flavoured) So...: I have always wanted to make sugar cookies but never tried. Bought all sorts of sugar cookie presses but never get to use t...