AllanBakes Really Good No-Nonsense Cookies 9789814828949, 9814828947

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ALLANBAKES REALLY GOOD

ALLAN ALBERT TEOH

Contents

The publisher wishes to thank Pek Kio Community Centre for the use of their culinary studio for the photography session.

Editor: Lo Yi Min Designer: Bernard Go Kwang Meng Photographer: Liu Hongde, Hongde Photography

© 2018 Marshall Cavendish International (Asia) Private Limited

Published By Marshall Cavendish Cuisine An imprint of Marshall Cavendish International

All rights reserved

No part of this publication may be reproduced, stored in a retrieval system or transmitted,

Introduction 5

Lemongrass Orange Cookies 36

Acknowledgements 7

Wolfberry Oat Cookies 38

Dried Papaya and Pumpkin Seed Cookies 8

Pistachio Meringue Cookies 40

Salted Egg Yolk Cornflake Cookies 10

Sugee Cookies 42

Gula Melaka Coconut Cookies 12

Three-in-One Cookies 44

Rose Cookies 14

Yin and Yang Chocolate Chip Cookies 46

Chicken Floss Cookies 16

Orange Macarons with Chocolate Sour

in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Requests for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300 E-mail: [email protected]

Laksa Cookies 18 Red Curry Cookies 22 Sea Salt Chocolate Chip Cookies 24

Website: www.marshallcavendish.com/genref

Cornflake and Raisin Cookies 26 Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages.

Red Velvet White Chocolate Chip Cookies 28 Double Cheese Salted Egg Yolk Cookies 30 Osmanthus Rose Cookies 32 Hearty Butter Cookies 34

Cream Ganache 48 Frosted Chewy Orange, Date and Oat Cookies 52 Eggless Peanut Cookies 54 Eggless Almond Cookies 56 Eggless Longan Cookies 58 Eggless Pu’er Tea Cookies 60 Basic Techniques 62 Weights and Measures 63 About the Author 64

Other Marshall Cavendish Offices: Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA • Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand • Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia.

Marshall Cavendish is a registered trademark of Times Publishing Limited

National Library Board, Singapore Cataloguing-in-Publication Data Name(s): Teoh, Allan Albert. Title: No-nonsense cookies / Allan Albert Teoh. Description: Singapore : Marshall Cavendish Cuisine, [2018] | Series: AllanBakes really good no-nonsense. Identifier(s): OCN 1043347985 | e-ISBN: 978 981 4828 94 9 Subject(s): LCSH: Cookies. | LCGFT: Cookbooks. Classification: DDC 641.8654--dc23

Printed in Singapore

Introduction

To say the least, my love for cookie making did not get an early start. I believe my passion for baking cookies began while I was running my café business in the late ’90s. Although the thought of baking cookies was daunting at first, once I worked through the process and understood the techniques, knowing what to do became second nature. I believe that many people do not like baking cookies because they think that what they’re attempting will not turn out right. To them I say, do not be intimidated by how daunting it seems. If Allan can bake cookies, so can you. In this book, I share my love for the variety of ways that cookies can be made. It features 25 recipes for no-frills cookies that taste decadent. You don’t have to have innate talent or fancy equipment to do so. I sincerely hope that you will be able to take what I am sharing and make it your own, such that someday it will find a place in your collection of heirloom cookie recipes. So, what are you waiting for? Let’s start baking cookies!

Allan Albert Teoh

Acknowledgements

This book has been such a pleasure to work on and it couldn’t have been done without the team at Marshall Cavendish. Lydia Leong is the best publishing manager any author could ask for. Lo Yi Min has been an insightful editor. Bernard Go, the designer, worked tirelessly to make this book look wonderful. Liu Hongde made my no-nonsense cookies look glamorous and drool-worthy in his photos. I am eternally grateful for the constant support of my nephews and nieces (all nine of you from the Chia, Chua and Teo families — you know who you are). They are the ones who tasted my creations with patience and gave their honest feedback. A massive thank you to my siblings, especially my sisters for their constant support and inspiring words, as well as my brothers- and sistersin-law. I must also thank my extended family, especially my god-daughters Praveena and Karlpana, for being there when I needed them. Thanks to Gladys Cheong and her family for their ceaseless support and love. I am extremely blessed to have Mr Eric Lim, BBM, Pek Kio CCMC Chairman; Ms Cynthia Goh and Ms Jennifer Ang for their friendship and encouragement. It means a lot to me. Lastly and most of all, I want to thank all my cookie baking buddies and fans. All of them made this book possible through their love of home-made cookies. They are the ones who motivate me to make this book a reality. Thank you!

8

Dried Papaya and Pumpkin Seed Cookies This cookie is like a tuile. It is so thin and crispy that none can resist.

Makes about 80 cookies

INGREDIENTS

METHOD

75 g ground almonds

1.

Preheat oven to 150°C. Line and grease baking trays.

1

2.

Mix ground almonds and cinnamon in a mixing bowl.

/4 tsp ground cinnamon

Set aside.

1 medium egg white 80 g unsalted butter, at room

3.

100 g castor sugar

4.

then egg yolk. Add lemon zest and maple syrup. Mix to incorporate all the ingredients.

3

/4 tsp grated lemon zest /4 Tbsp maple syrup

In another clean bowl, whisk butter and sugar until fluffy. Add whisked egg white, followed by almond mixture and

1 medium egg yolk

3

Using an electric mixer with a whisk attachment, whisk egg white at medium-high speed until semi-stiff. Set aside.

temperature

5.

Using a tablespoon, scoop dough into balls and arrange slightly apart on prepared baking trays. Flatten balls slightly

30 g dried papaya, diced

with the back of a spoon. Sprinkle with dried papaya and

30 g pumpkin seeds

pumpkin seeds. 6.

Bake for 10–15 minutes or until cookies are golden brown.

7.

Leave cookies on tray for about 5 minutes before removing to a wire rack to cool completely. Store in an airtight container for up to 1 week.

10

Salted Egg Yolk Cornflake Cookies Do not let this cookie stand for too long at room temperature as it will lose its crispiness. Once it has cooled completely, store in an airtight container immediately.

Makes about 60 cookies

INGREDIENTS

METHOD

80 g unsalted butter

1.

5 sprigs curry leaves, washed, dried

Preheat oven to 150°C. Prepare baking trays and some small paper baking cups.

100 g honey 2.

In a saucepan over medium heat, melt butter and honey. Add curry leaves and fry for 2–3 minutes until leaves are

and cut

slightly crispy. Add salted egg yolk powder and stir well. 30 g salted egg yolk powder 3. 10 small red chillies, diced 1

/2 tsp chicken seasoning powder

Add chillies and chicken seasoning powder. Continue frying the mixture until aromatic.

4.

Add cornflakes and stir gently to combine. Remove mixture from heat.

180 g cornflakes 5.

Scoop a teaspoonful of mixture into each baking cup and arrange cups on prepared baking trays.

6.

Bake for 10–15 minutes or until cookies are golden.

7.

Leave cookies to cool completely on a wire rack. Store in an airtight container for up to 2 weeks.

12

Gula Melaka Coconut Cookies Palm sugar, or gula melaka, is the sap from a budding flower of a date or sago palm. It is said to contain vitamins and have a low glycemic index. It is reputed to be better for diabetics compared to cane sugar or honey.

Makes about 65 cookies

INGREDIENTS

METHOD

60 g dessicated coconut + more for

1.

Preheat oven to 160°C. Line and grease baking trays.

2.

Spread 60 g dessicated coconut on an ungreased baking tray

coating

and toast in the oven for 5–10 minutes until lightly golden. If

225 g plain (all-purpose) flour

necessary, stir coconut midway to ensure an even colour. Leave

50 g potato starch

dessicated coconut to cool and the oven heated. 1 tsp double-acting baking powder 3. 1

/4 tsp bicarbonate of soda

1

/4 tsp salt

and salt together 3 times. Set aside. 4.

5.

1

Add coconut oil and beat for 1 minute. Add egg yolk and beat until incorporated.

200 g palm sugar (gula melaka), grated 1 /2 Tbsp coconut oil

Using an electric mixer with a paddle attachment, beat butter and palm sugar at medium-high speed for 5–6 minutes.

120 g unsalted butter, at room temperature

Sift flour, potato starch, baking powder, bicarbonate of soda

6.

Add toasted dessicated coconut and coconut cream. Mix well. Add flour mixture and mix to form a dough. Do not overbeat.

1 medium egg yolk 7. 2 Tbsp coconut cream

Spread the remaining dessicated coconut on a tray. Using lightly floured hands, roll dough into balls, each about 15 g. Coat balls with dessicated coconut and arrange on prepared baking trays.

8.

Bake for 35–40 minutes.

9.

Leave cookies to cool completely on a wire rack. Store in an airtight container for up to 1 week.

14

Rose Cookies Edible rose petals are rich in vitamins and they also act as antioxidants. The use of rose petals have also been known to relieve stress.

Makes about 90 cookies

INGREDIENTS

METHOD

180 g Hong Kong flour

1.

Preheat oven to 170°C. Line and grease baking trays.

1 tsp double-acting baking powder

2.

Sift flour, baking powder and salt together 3 times. Add ground almonds and mix well. Set aside.

1

/2 tsp salt

3 Tbsp ground almonds 4 tsp dried rose petals

3.

into a paste. Set aside. 4.

2 tsp rose water

4–5 minutes or until creamy. 5.

1 medium egg yolk

Beat in egg yolk, rose paste and rose essence. Add flour mixture and mix to incorporate. Do not overbeat.

50 g vegetable shortening 120 g golden castor sugar

Using an electric mixer with a paddle attachment, beat butter, shortening and sugar at medium-high speed for

160 g unsalted butter, at room temperature

Using a food processor, blend rose petals and rose water

6.

Refrigerate for 20–25 minutes.

7.

On a lightly floured work surface, roll out dough into a 3- to 4-mm thick sheet. Cut out circles using

1 tsp rose essence

a 2.5-cm round cutter. Arrange slightly apart on prepared baking trays. 8.

Bake for 20–25 minutes or until cookies are lightly golden.

9.

Leave cookies on tray for about 15 minutes before removing to a wire rack to cool completely. Store in an airtight container for up to 3 weeks.

16

Chicken Floss Cookies This is a crispy cookie that not only tastes good but is also easy to bake. This is a good recipe for young children to try their hand at baking.

Makes about 26 cookies

INGREDIENTS

METHOD

125 g plain (all-purpose) flour

1.

1

/4 tsp salt

Preheat oven to 170°C. Line and grease baking trays. Prepare a wooden cookie mould if using.

25 g cornflour 2.

Sift plain flour, cornflour, salt, baking powder and bicarbonate of soda together 3 times. Set aside.

1

/4 tsp double-acting baking powder

3.

1

/4 tsp bicarbonate of soda

attachment, beat butter and icing sugar at medium-high speed for 3 minutes until well combined.

35 g icing sugar 100 g unsalted butter, at room

Sift icing sugar once. Using an electric mixer with a paddle

4.

Add flour mixture and chicken floss. Mix well. Add white pepper, chicken seasoning powder and milk and mix to form

temperature

a pliable dough. 70 g chicken floss 1

5.

/4 tsp ground white pepper

On a lightly floured work surface, roll dough into balls, each about 15–20 g. Push dough into prepared cookie mould

1

/2 tsp chicken seasoning powder

dusted with flour and cut away any excess. Lightly tap the mould on a hard surface to allow the shaped dough to fall

1 Tbsp milk

out. If using a cookie cutter instead, roll out dough into 1 Tbsp black sesame seeds

desired thickness and cut shapes from it with cookie cutter. 6.

Arrange shaped dough slightly apart on prepared baking trays. Sprinkle with black sesame seeds.

7.

Bake for 15–20 minutes or until cookies are firm.

8.

Leave cookies on tray for about 10 minutes before removing to a wire rack to cool completely. Store in an airtight container for up to 3 weeks.

18

Laksa Cookies

METHOD 1.

and set aside.

puts into it. To obtain a crispier cookie, roll out the dough more thinly.

Makes about 36 cookies

Prepare laksa rempah. Using a food processor, pulse dried shrimps until crumbly. Remove from food processor

The spiciness of the cookie depends on the quantity of laksa rempah one

2.

Using the food processor, blend shallots, garlic, candlenuts, galangal, lemongrass, chillies and shrimp paste. Set aside.

3.

Heat sufficient vegetable oil in a frying pan and fry shrimps until fragrant. Remove shrimps. Using the same pan, add mor oil and fry the blended paste over low heat for about 15 minu until fragrant.

INGREDIENTS

Laksa rempah

Cookie

120 g dried shrimps, soaked in warm

230 g Hong Kong flour

water and drained 150 g shallots, peeled and diced 25 g garlic, peeled 50 g candlenuts 40 g galangal (lengkuas) 40 g lemongrass 24 fresh red chillies, seeds removed 25 g shrimp paste (belacan), toasted

4.

Add ground turmeric and ginger to the pan and fry for anothe 5 minutes. Add dried shrimps and fry for another 3 minutes.

5.

1

/4 tsp double-acting baking powder

Add coconut milk and cook for another few minutes. At this stage, you can add more coconut milk if the rempah sticks to the bottom of the pan. Make sure that the rempah does not

1

/4 tsp bicarbonate of soda

burn. Once the mixture is slightly dry, remove from heat and 50 g icing sugar 80 g unsalted butter, at room temperature

leave to cool completely before using. 6.

Preheat oven to 170°C. Line and grease baking trays.

7.

Sift flour, baking powder and bicarbonate of soda together

8.

Sift icing sugar once. Using an electric mixer with a paddle

1

/4 tsp salt 1

1 /2 Tbsp peanut oil 45 ml coconut milk

3 times. Set aside.

attachment, beat butter, icing sugar and salt at medium-high

100 g laksa rempah

and crumbled

speed for 5 minutes or until creamy. 12 laksa leaves, shredded + more for garnishing

Vegetable oil, as needed

9. Fried dried shrimps, as desired

1 tsp ground ginger 1

1 /2 Tbsp coconut milk + more as

Egg wash

Add peanut oil, coconut milk, laksa rempah and laksa leaves. Mix to incorporate.

2 tsp ground turmeric 10.

Add flour mixture gradually and mix to form a pliable dough. If the dough is too soft, wrap with cling film and refrigerate fo

1 medium egg, beaten and strained

about 30 minutes or until it is easy to handle.

needed 11.

On a lightly floured work surface, roll out dough into desired thickness. Cut out squares using a square cookie cutter and arrange slightly apart on prepared baking trays.

12.

Brush twice with egg wash. Garnish each cookie with a fried dried shrimp and a sprinkle of shredded laksa leaves.

13.

Bake for 20–25 minutes or until cookies are golden brown.

14.

Leave cookies to cool completely on a wire rack. Store in an airtight container for up to 2 weeks.

22

Red Curry Cookies This savoury cookie is mildly spicy and will make your taste buds tingle. It makes a perfect snack to have while watching TV.

Makes about 80 cookies

INGREDIENTS

METHOD

300 g plain (all-purpose) flour

1.

Preheat oven to 170°C. Line and grease baking trays.

1 tsp double-acting baking powder

2.

Sift flour, baking powder, bicarbonate of soda, salt and chilli powder together 3 times. Set aside.

1

/2 tsp bicarbonate of soda

1

/2 tsp salt

3.

attachment, whisk canola oil and icing sugar together at

1 Tbsp chilli powder 50 g icing sugar

Sift icing sugar once. Using an electric mixer with a whisk

medium-high speed until well blended. 4.

Add coconut milk and curry paste. Mix well. Add egg yolks one at a time and beat well after each addition. Add flour mixture

130 ml canola oil

and mix to incorporate. Do not overbeat. 60 ml coconut milk 5. 80 g Thai red curry paste

Chilli flakes or sliced red chillies, as

When the dough starts to form, use your hands to bring it together. Wrap dough with cling film and refrigerate for about 15 minutes or until it is easy to handle.

2 medium egg yolks 6.

On a lightly floured work surface, roll out dough into a 3- to 4-mm thick sheet. Cut out shapes using a cookie cutter

desired

and arrange on prepared baking trays. Brush with egg wash and

Egg wash 1 medium egg, beaten and strained

sprinkle with chilli flakes or sliced red chillies. 7.

Bake for 25–30 minutes.

8.

Leave cookies to cool completely on a wire rack. Store in an airtight container for up to 2 weeks.

24

Sea Salt Chocolate Chip Cookies This cookie dough can be formed into logs and frozen before slicing into rounds and baking immediately. For crispier cookies, bake for another 3–5 minutes.

Makes about 10 big cookies

INGREDIENTS

METHOD

125 g unsalted butter

1.

Preheat oven to 160°C. Line and grease baking trays.

125 g bread flour

2.

In a saucepan over medium heat, melt butter and let it cook for 3–5 minutes or until it browns. Remove from heat, let

2 Tbsp cake flour

it cool and refrigerate for about 45 minutes or until it is

1 Tbsp unsweetened cocoa powder 1

/2 tsp baking powder

slightly solidified but still soft. 3.

Sift bread flour, cake flour, cocoa powder and baking

4.

Using an electric mixer with a paddle attachment, beat

powder together 3 times. Set aside.

40 g castor sugar 75 g brown sugar

browned butter with castor sugar and brown sugar at 1 medium egg 1 tsp vanilla extract 1 tsp sea salt + more for sprinkling

medium speed for 6 minutes or until light and fluffy. 5.

Add egg and vanilla extract. Mix well.

6.

Reduce mixer speed to low and add flour mixture and sea salt. Mix to combine. Do not over mix. Add chocolate

200 g chocolate chips

chips and stir to incorporate. 7.

Wrap dough with cling film and refrigerate for about 30 minutes.

8.

Using a large ice-cream scoop, scoop dough into balls, each about 11/2 Tbsp, and arrange slightly apart on prepared baking trays. Do not crowd trays as the cookie will spread as it bakes.

9.

Bake for 15–20 minutes or until cookies are firm but still gooey and soft inside.

10.

Remove cookies from oven and sprinkle immediately with

11.

Leave cookies on tray for about 10 minutes before removing

more sea salt.

to a wire rack to cool completely. Store in an airtight container for up to 10 days.

26

Cornflake and Raisin Cookies This cookie is what I call a “breakfast snack”. The cornflakes give it a crunch while the raisins make it a little chewy.

Makes about 40 cookies

INGREDIENTS

METHOD

180 g plain (all-purpose) flour

1.

125 g unsalted butter, at room temperature

2.

Sift flour and baking powder together 3 times. Set aside.

3.

Using an electric mixer with a paddle attachment, beat butter and sugar at medium speed for about 6 minutes or

100 g raw sugar 1 medium egg yolk

until light and creamy. 4.

1 tsp grated orange zest 1 tsp rose water

Cornflakes, as needed for coating

Add egg yolk, orange zest, rose water and vanilla extract. Mix well to incorporate.

5.

Reduce mixer speed to low and add flour mixture gradually. Do not over mix.

1 tsp vanilla extract 115 g golden raisins

Preheat oven to 180°C. Line baking trays with siliconised parchment paper.

1

1 /2 tsp double-acting baking powder

6.

Stir in golden raisins.

7.

Roll dough into balls, each about 10–15 g, and coat with cornflakes. Arrange on prepared baking trays.

8.

Bake for 20 minutes or until cookies are golden brown.

9.

Leave cookies to cool completely on a wire rack. Store in an airtight container for up to 3 weeks.

NOTE For this recipe, use only golden raisins as they are jucier and more plump compared to dark raisins.

28

Red Velvet White Chocolate Chip Cookies This cookie is a favourite among young children because of the sweet white chocolate and its colour. It has a crusty exterior but is chewy on the inside.

Makes about 70 cookies

INGREDIENTS

METHOD

280 g plain (all-purpose) flour

1.

Preheat oven to 170°C. Line and grease baking trays.

2.

Sift flour, salt, bicarbonate of soda, cocoa powder and red

3.

Using an electric mixer with a paddle attachment, beat

1

/2 tsp salt

food powder together 3 times. Set aside.

1

/2 tsp bicarbonate of soda

1 tsp unsweetened cocoa powder

butter, shortening, 125 g castor sugar and brown sugar at

2 tsp red food powder

medium-high speed for about 6 minutes or until light and fluffy.

120 g unsalted butter, at room temperature

4.

125 g + 100 g castor sugar

Add egg and egg yolk one at a time and mix well after each addition.

60 g vegetable shortening 5.

Add vanilla extract, vinegar and red food colouring. Mix to incorporate.

125 g brown sugar 6. 1 large egg 1 large egg yolk 1 tsp vanilla extract 1 tsp distilled white vinegar

7.

Add white chocolate chips and mix until just combined.

8.

Wrap dough with cling film and refrigerate for about 1 hour.

9.

Roll dough into balls, each about 10–15 g, and dip in the remaining 100 g castor sugar. Using a sieve, sprinkle

1 tsp red food colouring

balls with icing sugar. Arrange slightly apart on prepared

250 g white chocolate chips 90 g icing sugar, for sprinkling

Reduce mixer speed to low and add flour mixture gradually. Do not over mix.

baking trays. 10.

Bake for 10–15 minutes. Leave cookies on tray for about 5 minutes before removing to a wire rack to cool completely. Store in an airtight container for up to 10 days.

30

Double Cheese Salted Egg Yolk Cookies Salted egg yolk has become a popular flavour, while cheese has always been a crowd favourite. This cookie combines the two perfectly. Fresh salted egg yolks must be used, otherwise the cookie will not be aromatic.

Makes about 80 cookies

INGREDIENTS

METHOD

2 salted egg yolks

1.

Preheat oven to 180°C. Line and grease baking trays.

250 g self-raising flour

2.

In a saucepan with a steamer basket insert, bring water to a boil over medium-high heat. Steam salted egg yolks in a bowl

1

/2 tsp double-acting baking powder

for 15–20 minutes. Let egg yolks cool before grating them.

90 g icing sugar 120 g unsalted butter, at room temperature

Set aside. 3.

Sift flour and baking powder together 3 times. Set aside.

4.

Sift icing sugar once. Using an electric mixer with a paddle

60 g vegetable shortening

attachment, beat butter, shortening and icing sugar at medium-high speed for about 6 minutes or until light

1 medium egg

and fluffy. 1

/2 tsp chicken seasoning powder 5.

Add egg and grated salted egg yolks. Mix well to incorporate.

6.

Mix in chicken seasoning powder and salt.

7.

Reduce mixer speed to low and add flour mixture gradually.

1

/4 tsp salt

80 g Parmesan cheese, grated 80 g Cheddar cheese, grated

Egg wash

Do not over mix. 8.

Add Parmesan cheese and Cheddar cheese. Mix well with a rubber spatula.

1 medium egg, beaten and strained 9.

If the dough is too soft, refrigerate for about 45 minutes or until it is easy to handle. Otherwise, roll out dough between 2 sheets of plastic and cut out shapes using a cookie cutter and arrange on prepared baking trays.

10.

NOTE

twice with egg wash. Sprinkle with more Parmesan cheese as desired and bake for a further 15 minutes or until cookies are

To obtain cookies as pictured,

golden brown.

lightly melt additional Parmesan cheese for sprinkling before placing on top of the cookies.

Bake for 10 minutes. Remove cookies from oven and brush

11.

Leave cookies on tray for about 5 minutes before removing to a wire rack to cool completely. Store in an airtight container for up to 1 week.

32

Osmanthus Rose Cookies The cookie dough must not be left sitting at room temperature for more than 15 minutes. If the shaped dough is not baked immediately, freeze and bake straight out of the freezer in order to produce a batch of crispy cookies.

Makes about 45 cookies

INGREDIENTS

METHOD

370 g plain (all-purpose) flour

1.

Prepare dough a day ahead. Sift flour, cornflour, baking powder and salt together 3 times. Add ground almonds and mix well.

1 Tbsp cornflour 1 tsp double-acting baking powder

Set aside. 2.

1

/2 tsp salt

Using a food processor, blend 4 Tbsp osmanthus flowers and rose water into a paste. Set aside.

1 Tbsp ground almonds

3.

Using an electric mixer with a paddle attachment, beat butter and icing sugar at medium-high speed for about 6 minutes or

4 Tbsp + 2 Tbsp dried osmanthus

until light and fluffy.

flowers 1 tsp rose water

4.

Add egg yolks one at a time and beat until batter is smooth after each addition. Add osmanthus-rose paste and mix well

200 g unsalted butter, at room

to incorporate.

temperature 5. 160 g icing sugar 2 medium egg yolks

Glaze

Reduce mixer speed and add flour mixture gradually. Mix until a dough forms.

6.

Wrap dough with cling film and refrigerate overnight.

7.

On the following day, preheat oven to 160°C. Line and grease baking trays.

1 medium egg, beaten and strained 8.

On a lightly floured work surface, roll out dough into desired thickness. Cut out shapes using a cookie cutter and arrange slightly apart on prepared baking trays.

9.

Brush with egg wash and garnish with the remaining osmanthus flowers.

NOTE

10.

slicing and baking immediately. For crispier cookies, bake for another 3–5 minutes.

Bake for about 30 minutes or until cookie edges are lightly brown.

The batter can be formed into logs and frozen before

11.

Leave cookies on tray for 5–10 minutes before removing to a wire rack to cool completely. Store in an airtight container for up to 1 week.

34

Hearty Butter Cookies This is frequently found in my cookie jar. It is not too buttery or sweet, perfect for those who find many baked treats too cloying. The salted butter used will not affect the chemistry of this cookie’s structure.

Makes about 60 cookies

INGREDIENTS

METHOD

70 g rolled oats

1.

Preheat oven to 180°C. Line and grease baking trays.

180 g plain (all-purpose) flour

2.

Using a food processor, pulse rolled oats until fine. Set aside.

3 tsp custard powder 3. 1 tsp double-acting baking powder

together 3 times. Add pulsed oats and rye flour and

100 g rye flour 250 g salted butter, at room

mix well. 4.

temperature

buttons, melted

Using an electric mixer with a paddle attachment, beat butter and sugar at medium-high speed for about 5–6 minutes or until light and fluffy.

160 g brown sugar 150 g white chocolate couverture

Sift plain flour, custard powder and baking powder

5.

Add flour mixture and mix to form a dough.

6.

Using lightly floured hands, roll dough into balls, each about 10–15 g, and arrange slightly apart on prepared baking trays. Flatten balls slightly with the back of a spoon.

7.

Bake for 8–10 minutes or until cookie edges are lightly brown.

8.

Leave cookies to cool completely on a wire rack.

9.

Pipe or drizzle melted chocolate over the cookies and leave to set.

10.

Store in an airtight container for up to 1 week.

36

Lemongrass Orange Cookies I love the earthy aroma of lemongrass when it is freshly cut. Lemongrass is even more calming when it is blended with orange zest, which is why I put the two together in this cookie.

Makes about 55 cookies

INGREDIENTS

METHOD

3 stalks lemongrass

1.

Preheat oven to 180°C. Line and grease baking trays.

100 g plain (all-purpose) flour

2.

Remove the green section of the lemongrass and retain only the white. Bruise lemongrass with a mortar and pestle to

200 g cake flour

release its aroma. Cut lemongrass into very thin strips and

1 tsp bicarbonate of soda 1 tsp double-acting baking powder

chop into very fine flakes. Set aside. 3.

Sift plain flour, cake flour, bicarbonate of soda and baking

4.

Using an electric mixer with a paddle attachment, beat

powder together 3 times. Set aside.

250 g unsalted butter, at room temperature

butter and sugar at medium speed for 5 minutes or until

180 g light brown sugar

creamy and fluffy. 1 medium egg 5. 1 medium egg yolk

Add flour mixture gradually and beat to incorporate. Do not overbeat.

1 Tbsp orange juice 1

1 /2 Tbsp grated orange zest

Add egg and egg yolk one at a time and mix to incorporate after each addition. Mix in rose water and orange juice.

1 tsp rose water

6.

Add lemongrass flakes, orange zest and orange emulco and mix into dough.

1 Tbsp orange emulco 7.

Refrigerate dough for 30–40 minutes.

8.

Use 2 small spoons to scoop and shape balls of dough.

Raw sugar, for sprinkling Arrange slightly apart on prepared baking trays. Sprinkle balls with raw sugar. 9.

Bake for 15–20 minutes or until cookies are golden brown.

10.

Leave cookies on tray for about 5 minutes before removing to

NOTE Lemongrass is said to help boost energy and ease digestive tract spasms.

a wire rack to cool completely. 11.

Store in an airtight container for up to 1 week.

38

Wolfberry Oat Cookies Have a healthy pick-me-up snack with this cookie. Wolfberries are packed with antioxidants and micronutrients. High in fibre, oats provide good digestive support.

Makes about 60 cookies

INGREDIENTS

METHOD

100 g dried wolfberries (goji berries) +

1.

Preheat oven to 170°C. Line and grease baking trays.

2.

In a small saucepan, place dried wolfberries and enough water

more for garnishing

to cover them and bring to a boil. Heat until wolfberries are

150 g rolled oats

plump, then drain and set aside.

250 g plain (all-purpose) flour 1

/2 tsp bicarbonate of soda

1 tsp double-acting baking powder

3.

Using a food processor, pulse rolled oats until fine. Set aside.

4.

Sift flour, bicarbonate of soda, baking powder, salt, cinnamon and mixed spice together 3 times. Add rolled oats and mix

1

/2 tsp salt

1 tsp ground cinnamon

well. Set aside. 5.

Using an electric mixer with a whisk attachment, whisk sunflower oil and sugar at medium speed for 3 minutes. Add

1

/2 tsp ground mixed spice

eggs one at a time and mix to combine after each addition. 100 ml sunflower oil 170 g castor sugar

Add vanilla extract and whisk to incorporate. 6.

Make a well in the centre of the flour mixture. Pour in the oil mixture, add wolfberries and mix to form a dough.

2 medium eggs

Refrigerate for about 15 minutes.

1 tsp vanilla extract 7.

Using a teaspoon, scoop dough into small balls and arrange slightly apart on prepared baking trays. Place 2–3 dried wolfberries on each ball.

8.

Bake for about 20 minutes until cookies are lightly brown.

9.

Leave cookies on tray for about 10 minutes before removing to a wire rack to cool completely.

10.

Store in an airtight container for up to 5 days.

40

Pistachio Meringue Cookies This is a light and crispy meringue cookie. It brings with it a sense of freshness and is my all-time favourite cookie. For the meringue to hold its shape, the egg whites must be beaten until stiff peaks form. Makes about 40 cookies

INGREDIENTS

METHOD

3 medium egg whites

1.

Preheat oven to 120°C. Line baking trays with siliconised parchment paper.

1

/2 tsp cream of tartar 2.

180 g castor sugar

Using an electric mixer with a whisk attachment, whisk egg whites at medium speed for about 30 seconds until frothy.

1

/2 tsp cornflour

Add cream of tartar and beat for another 30 seconds. Add sugar gradually and whisk for a further 2 minutes. Finally, add

1

/2 tsp distilled white vinegar

cornflour and vinegar. Increase the mixer speed to high and 45 g pistachios, toasted and finely

continue beating until stiff peaks form.

ground 3.

Fold pistachios into meringue.

4.

Spoon meringue into a piping bag fitted with a star piping tip and pipe small rosettes onto prepared baking trays.

5.

Bake for about 1 hour 45 minutes or until meringues are firm to the touch.

6.

Turn oven off. Leave meringues to cool overnight in the oven with door closed.

7.

Store in an airtight container for up to 1 week.

42

Sugee Cookies This cookie is unique due to its use of ghee instead of butter or oil. It can be kept for months and will still retain its flavour.

Makes about 50 cookies

INGREDIENTS

METHOD

220 g plain (all-purpose) flour

1.

Preheat oven to 160°C. Line and grease baking trays.

2.

Sift flour and vanillin powder together 3 times. Set aside.

3.

Using an electric mixer with a paddle attachment, beat ghee and

1

/2 tsp vanillin powder

125 g ghee

icing sugar at medium speed for 5 minutes or until creamy and 95 g icing sugar

stiff. Transfer into a large bowl. 4.

Combine flour mixture with ghee mixture using the rubbing-in method. Work with your fingertips to rub flour into ghee until the mixture resembles fine breadcrumbs.

5.

Using a teaspoon, shape dough into small balls and arrange slightly apart on prepared baking trays.

6.

Bake for 10 minutes or until cookies are lightly golden.

7.

Leave cookies to cool completely on a wire rack. Store in an airtight container for up to 2 months.

44

Three-In-One Cookies This cookie provides a bite with three different tastes: chewy dried fruits, crunchy nuts and chocolatey goodness.

Makes about 34 cookies

INGREDIENTS

METHOD

280 g plain (all-purpose) flour

1.

Preheat oven to 170°C. Line baking trays with siliconised parchment paper.

1 Tbsp unsweetened cocoa powder 2.

3

/4 tsp baking powder

Sift flour, cocoa powder, baking powder, bicarbonate of soda and salt together 3 times. Set aside.

3

/4 tsp bicarbonate of soda

3.

1

/2 tsp salt

castor sugar and light brown sugar at medium speed for about 5 minutes or until light and fluffy.

250 g unsalted butter, at room temperature

Using an electric mixer with a paddle attachment, beat butter,

4.

Add eggs one at a time and beat well after each addition. Add vanilla extract, orange zest and orange juice and mix

100 g castor sugar

to incorporate. 150 g light brown sugar 5. 3 medium eggs

Reduce mixer speed to low, add flour mixture gradually and mix until well combined.

1

1 /2 tsp vanilla extract

6.

Stir in melted chocolate, cashew nuts and dried blueberries.

7.

Refrigerate dough for 25 minutes. Roll dough into balls,

1

/2 tsp grated orange zest

3

each about 10–15 g, and arrange slightly apart on prepared

/4 Tbsp orange juice

baking trays.

160 g chocolate couverture buttons, melted 160 g cashew nuts, chopped 160 g dried blueberries, chopped

8.

Bake for 20–25 minutes.

9.

Leave cookies to cool completely on a wire rack. Store in an airtight container for up to 1 week.

46

Yin and Yang Chocolate Chip Cookies A delicate balance between sweetness and notes of roasted bitterness is achieved by pairing white and dark chocolate chips. This cookie is crisp on the outside but chewy on the inside.

Makes about 20 large cookies

INGREDIENTS

METHOD

400 g plain (all-purpose) flour

1.

Preheat oven to 170°C. Line baking trays with siliconised parchment paper.

1 tsp salt 3

2.

Sift flour, salt, baking powder and bicarbonate of soda

3.

Using an electric mixer with a paddle attachment, beat

/4 tsp double-acting baking powder

together 3 times. Set aside.

1

/2 tsp bicarbonate of soda

200 g unsalted butter, at room

butter, castor sugar and light brown sugar at medium-high

temperature 150 g castor sugar

speed for 5 minutes. 4.

2 medium eggs 200 g dark chocolate chips 100 g white chocolate chips

Add eggs one at a time and beat for 20 seconds after each addition.

200 g light brown sugar 5.

Add flour mixture and mix to incorporate. Do not over mix.

6.

Stir in dark and white chocolate chips.

7.

Roll dough into balls, each about 65 g. Arrange slightly apart on prepared baking trays. Flatten balls slightly with your palm.

8.

Bake for 12–15 minutes or until cookies are lightly golden brown.

9.

Leave cookies on tray for about 5 minutes before removing to a wire rack to cool completely.

10.

Store in an airtight container for up to 2 weeks.

48

Orange Macarons with Chocolate Sour Cream Ganache Macarons are notoriously tricky. With time and perseverance, I managed to master the techniques involved. I hope that fans of macarons, like my nephews Songzhi and Songcheng, will try their hand at baking them with this recipe.

Makes about 16 macarons

INGREDIENTS

Macaron shells

METHOD 1.

Prepare macaron shells. Refrigerate egg whites for at least

8.

65 g ground almonds 65 g icing sugar

dehydrates the egg white proteins so that they can be whipped

will allow it to develop its distinctive “feet” after baking. In

more easily and have a drier consistency. However, you may

hot weather, or if the batter is too runny, a film might not

bake macarons with fresh egg whites when you have mastered

even after resting for 1 hour. On other occasions, it can dev

how to bake macarons.

quickly without any rest period. I find that resting the batt

1

/4 tsp cream of tartar 2.

Line baking trays with siliconised parchment paper.

3.

Sift ground almonds and icing sugar together 3 times.

for 1 hour 30 minutes lets the film form and great “feet” w develop during baking.

50 g castor sugar Orange food colouring, as desired 4.

Chocolate sour cream ganache

9.

Preheat oven to 150°C.

10.

Bake for 12–15 minutes. The macarons should be firm to t

In a clean bowl and using an electric mixer with a whisk attachment, whisk egg whites until foamy. Add cream of tartar

touch when they are done. When wiggled slightly, the mac

and whisk to incorporate. Add castor sugar gradually and

125 g chocolate couverture strong

should not be wobbly. Gently peel a macaron off the parch

whisk until stiff peaks form. Add orange food colouring and

bitter droplets

paper and it should peel off easily. If it sticks to the paper,

stir to incorporate.

macarons a little longer at 2-minute intervals.

30 g unsalted butter 5. 100 ml sour cream

Using a rubber spatula, gently fold in almond mixture in 3–4 additions. Try not to use a metal utensil for this step

11.

they should. 6.

12.

mixture cool before mixing in sour cream and vanilla extra Refrigerate for about 1 hour to set before using.

be spaced slightly apart as the batter will spread. Lightly tap the baking tray on a hard surface to remove any

13.

14.

NOTE

and chewy texture.

Using the electric mixer with a whisk attachment, whisk co ganache lightly.

air bubbles.

macarons should have a soft

Prepare chocolate ganache. Melt chocolate in a bowl over a of simmering water. When chocolate is melted, stir in butt

Spoon batter into a piping bag fitted with a round piping tip and pipe circles onto prepared baking trays. The circles should

7.

Leave macarons to cool until they can be easily removed fro the paper.

and be gentle, or the macarons may not puff up as nicely as

1 tsp vanilla extract

When baked well,

Leave to sit for 1 hour 30 minutes, or until a film forms ov the piped batter. Resting the piped batter is important as th

24 hours in a glass container covered with cling film. This

1

1 /2 (50 g) medium egg whites

Pipe ganache on the underside of a macaron shell and sand with another macaron shell.

15.

Refrigerate in an airtight container for 24 hours before consuming. This will help the macaron to mature and abso its flavours.

52

Frosted Chewy Orange, Date and Oat Cookies Pecans can be omitted for those with nut allergies. Additionally, plain flour can be replaced with wholemeal flour. If using self-raising wholemeal flour, omit the baking powder.

Makes about 30 cookies

INGREDIENTS

METHOD

160 g plain (all-purpose) flour

1.

Preheat oven to 170°C. Line and grease baking trays.

2.

Sift flour, bicarbonate of soda, baking powder, salt, ground

1

/2 tsp bicarbonate of soda

ginger and cinnamon together 3 times. Set aside.

1

/2 tsp double-acting baking powder 3.

1

/2 tsp salt /2 tsp ground ginger

1

/2 tsp ground cinnamon

In a heavy-bottomed saucepan over medium heat, combine shortening, dates, milk, sugar, orange juice and orange zest.

1

Stir constantly and let simmer until dates are soft. 4.

Using a food processor, pulse rolled oats until fine. Add flour mixture and pecans, followed by cooked date mixture. Process

150 g vegetable shortening

until combined. 200 g dates 5. 60 ml milk 120 g brown sugar 3 Tbsp orange juice 1 Tbsp grated orange zest

prepared baking trays. Flatten balls slightly with a fork. 6.

Bake for 15–20 minutes or until cookies are golden brown.

7.

Leave cookies to cool completely on a wire rack before frosting.

8.

Prepare frosting. Using a hand whisk, combine icing sugar, butter and orange zest. Mix well. Add orange juice a teaspoon

75 g rolled oats

at a time until the desired spreading consistency is obtained.

70 g pecans, toasted and crushed roughly

Scoop dough into balls (about 2 Tbsp each) and arrange on

9.

Frost cookies as desired and let frosting set. Store between layers of parchment papers in an airtight container for up

Frosting 180 g icing sugar, sifted 70 g unsalted butter, at room temperature 2 Tbsp grated orange zest 2 tsp orange juice + more as needed

to 4 days.

54

Eggless Peanut Cookies This recipe came to me one day when my sister gave me a 2 kg bag of peanuts and I had run out of eggs. There is a strong nutty flavour in every bite and it goes well with a glass of warm milk.

Makes about 55 cookies

INGREDIENTS

METHOD

250 g plain (all-purpose) flour

1.

Preheat oven to 180°C. Line and grease baking trays.

2 Tbsp cornflour

2.

Sift plain flour, cornflour, baking powder and salt together 3 times. Set aside.

1

/2 tsp double-acting baking powder 3.

1

/2 tsp salt

Using an electric mixer with a paddle attachment, beat shortening and sugar at medium-high speed for

190 g vegetable shortening

3–4 minutes.

80 g castor sugar

4.

Beat in rose water and vanilla extract.

1 tsp rose water

5.

Add flour mixture and mix to incorporate. Do not overbeat.

1 tsp vanilla extract

6.

Stir in ground peanuts and combine to form a dough.

100 g peanuts, roasted and ground

7.

Roll dough into a log and wrap with cling film or parchment

8.

Remove dough from freezer and use a sharp knife to slice

paper. Freeze for about 2 hours.

into rounds 3–4 mm thick. Arrange slightly apart on prepared baking trays. 9.

Bake for about 15–20 minutes or until cookie edges are golden.

10.

Leave cookies to cool completely on a wire rack. Store in an airtight container for up to 2 weeks.

NOTE This cookie is suitable for vegans, as are the other eggless cookies in this collection.

56

Eggless Almond Cookies My vegan friends often request for vegan-friendly cookies. These eggless almond cookies can also be enjoyed by those who cannot take eggs. The potato starch is important as it gives this cookie its crumbly texture.

Makes about 50 cookies

INGREDIENTS

METHOD

230 g plain (all-purpose) flour

1.

Preheat oven to 170°C. Line and grease baking trays. Prepare a wooden cookie mould if using.

1 Tbsp potato starch 2. 1 tsp baking powder

1

/4 tsp salt

130 g ground almonds

mix well. Set aside. 3.

Whisk corn oil and almond essence together.

4.

Make a well in the centre of the flour mixture and add the oil mixture. Combine to form a dough.

90 g castor sugar 160 ml corn oil

Sift flour, potato starch, baking powder, bicarbonate of soda and salt together 3 times. Add ground almonds and sugar and

1 tsp bicarbonate of soda

5.

On a lightly floured work surface, roll dough into balls, each about 15–20 g. Push dough into prepared wooden mould and

1 tsp almond essence

cut away any excess. Lightly tap the mould on a hard surface to allow the shaped dough to fall out. If using a cookie cutter instead, roll out dough into desired thickness and cut shapes from it with cookie cutter. 6.

Arrange on prepared baking trays. Bake for 15–20 minutes until cookies are lightly golden.

7.

Leave cookies on tray for about 5 minutes before removing to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

58

Eggless Longan Cookies The longans have to be exceptionally dry. Remove moisture from the longans by refrigerating them overnight or toasting them in the oven for 3–4 minutes.

Makes about 18 cookies

INGREDIENTS

METHOD

300 g self-raising flour

1.

/2 tsp double-acting baking powder

1

/2 tsp salt

2 Tbsp ground almonds

2.

Using an electric mixer with a paddle attachment, beat shortening and sugar at medium speed for 3–4 minutes.

4.

Add vanilla extract and mix to incorporate. Add flour mixture gradually, but do not overbeat. Mix in longans.

2 tsp vanilla extract 200 g fresh or canned longans, pitted

Sift flour, baking powder and salt together 3 times. Add ground almonds and mix well. Set aside.

3.

180 g vegetable shortening 120 g castor sugar

Preheat oven to 160°C. Line and grease baking trays. Prepare a round 6-cm wooden cookie mould if using.

1

5.

Press dough into prepared cookie mould dusted with flour. Lightly tap the mould on a hard surface to allow the shaped

and finely chopped + more for

dough to fall out. If using a cookie cutter instead, roll out

garnishing

dough into desired thickness and cut shapes from it with cookie cutter. 6.

Arrange slightly apart on prepared baking trays as shaped dough will spread. Place a piece of longan on each shaped dough.

7.

Bake for 25–30 minutes or until cookies are lightly golden.

8.

Leave cookies on tray for about 5 minutes before removing to a wire rack to cool completely. Store in an airtight container for up to 1 week.

60

Eggless Pu’er Tea Cookies I am a tea aficionado. In Chinese herbalism, Pu’er tea is said to aid digestion and have a combination of vitamins and essential minerals. Using aged Pu’er tea will result in a more aromatic flavouring for this cookie.

Makes about 45 cookies

INGREDIENTS

METHOD

160 g plain (all-purpose) flour

1.

Preheat oven to 170°C. Line and grease baking trays.

60 g custard powder

2.

Sift flour and custard powder together 3 times. Set aside.

3 Tbsp Pu’er tea leaves

3.

Using a food processor, grind Pu’er Tea leaves and 1 Tbsp flour mixture until fine. If tea leaves used are very fine, skip

90 g icing sugar 120 ml corn oil

this step. 4.

2 Tbsp concentrated Pu’er tea, cooled 1 Tbsp rose water

Sift icing sugar once and mix with flour mixture and tea leaf mixture.

5.

Add corn oil, tea and rose water. Knead into a dough.

6.

On a lightly floured work surface, roll out dough into a 3- to 4-mm thick sheet. Cut out flowers using a flower cookie cutter and arrange slightly apart on prepared baking trays.

7.

Bake for 30–35 minutes until cookies are lightly golden brown.

8.

Leave cookies on tray for about 5 minutes before removing to a wire rack to cool completely. Store into an airtight container for up to 3 weeks.

Basic Techniques

Weights and Measures Quantities for this book are given in Metric and American (spoon and cup) measures. Standard spoon and cup measurements used are: 1 teaspoon = 5 ml, 1 tablespoon = 15 ml, 1 cup = 250 ml. All measures are level unless otherwise stated.

SIZE OF EGGS I use either medium or large eggs in my recipes. As a guide, a medium egg weighs 60–65 g, while a large egg weighs 65–70 g.

USING COOKIE MOULDS Dust the cookie mould with flour before packing dough into it. This keeps the dough from sticking to the mould. To remove the shaped dough, hold the cookie mould at an angle and

Metric

Imperial

American

Metric

Imperial

5 ml

1

1 teaspoon

30 grams

1 ounce

10 ml

1

1 dessertspoon

45 grams

11/2 ounces

15 ml

1

1 tablespoon

55 grams

2 ounces

60 ml

2 fl oz

1

70 grams

21/2 ounces

85 ml

21/2 fl oz

1

85 grams

3 ounces

90 ml

3 fl oz

3

100 grams

31/2 ounces

125 ml

4 fl oz

1

110 grams

4 ounces

180 ml

6 fl oz

3

125 grams

41/2 ounces

250 ml

8 fl oz

1 cup

140 grams

5 ounces

300 ml

10 fl oz (1/2 pint)

11/4 cups

280 grams

10 ounces

375 ml

12 fl oz

11/2 cups

450 grams

16 ounces (1 pound)

435 ml

14 fl oz

13/4 cups

500 grams

1 pound, 11/2 ounces

500 ml

16 fl oz

2 cups

700 grams

11/2 pounds

625 ml

20 fl oz (1 pint)

21/2 cups

800 grams

13/4 pounds

750 ml

24 fl oz (11/5 pints)

3 cups

1 kilogram

2 pounds, 3 ounces

1 litre

32 fl oz (13/5 pints)

4 cups

1.5 kilograms

3 pounds, 41/2 ounce

1.25 litres

40 fl oz (2 pints)

5 cups

2 kilograms

4 pounds, 6 ounces

1.5 litres

48 fl oz (22/5 pints)

6 cups

2.5 litres

80 fl oz (4 pints)

10 cups

/6 fl oz /3 fl oz /2 fl oz

/4 cup (4 tablespoons) /3 cup /8 cup (6 tablespoons)

close to the work surface. Gently tap the mould against a hard work surface

/2 cup

and the cookie should fall out easily.

USING COOKIE CUTTERS Dip the cookie cutter in some flour before using it to cut shapes from the dough. This makes it easier for the cut dough to be removed from the cutter.

DRY MEASURES

LIQUID AND VOLUME MEASURES

/4 cup

OVEN TEMPERATURE

LENGTH

 

°C

°F

Gas Regulo

Metric

Imperial

Very slow

120

250

1

0.5 cm

1

Slow

150

300

2

1 cm

1

Moderately slow

160

325

3

1.5 cm

3

Moderate

180

350

4

2.5 cm

1 inch

Moderately hot

190/200

370/400

5/6

Hot

210/220

410/440

6/7

Very hot

230

450

8

Super hot

250/290

475/550

9/10

/4 inch /2 inch /4 inch

64

About the Author

Allan Albert Teoh

is a self-taught baker whose

  hobby of weekend baking flourished into a popular   culinary enterprise, AllanBakes. Well known for his   delicious cheesecakes, Allan was crowned one of the   four Cheesecake Heavenly Kings in a countrywide   contest organised by Lianhe Wanbao. Allan’s   wonderful treats have also been recognised further   afield at the Gourmand World Cookbook Awards   2011 in Paris, where his first book, AllanBakes   Really Good Cakes, clinched the Best Desserts   Cookbook Award for Singapore. At the Gourmand   World Cookbook Awards 2013, his second book,   AllanBakes Really Good Treats, was named the Best   Pastries Book for Singapore. Allan’s third book,   AllanBakes Really Good Cheesecakes, was published   in 2013. In 2012, Allan mentored the winner and runner-up   of the Junior MasterChef Australia (Season 2) when they visited Singapore to do a cooking   demonstration at the Singapore Expo. Subsequently, Allan became a full-time culinary coach   and consultant. In 2017, Allan joined Chef ’s Secrets Cooking & Baking Resource Centre as a   partner. Allan continues to share his recipes and love for baking through the culinary workshops   that he conducts at private cooking schools and community centres.