AllanBakes Really Good No-Nonsense Cookies , livre ebook

Marshall Cavendish International - Albert Teoh Allan

Découvre YouScribe en t'inscrivant gratuitement

Je m'inscris

Obtenez un accès à la bibliothèque pour le consulter en ligne
En savoir plus

67 pages

English

Vous pourrez modifier la taille du texte de cet ouvrage

Obtenez un accès à la bibliothèque pour le consulter en ligne
En savoir plus

A propos
Informations
Extrait

Description

Sweet, savoury and surprisingly straightforward - explore the limitless possibilities for cookies without complicated steps in AllanBakes Really Good No-Nonsense Cookies. This collection of recipes features new classics and creations with unexpected flavours. Please the taste buds with crispy salted egg yolk cornflake cookies, or surprise them with red curry cookies and eggless longan cookies. While playing with flavours and textures, Allan takes a no-frills approach and keeps his recipes easy to understand. A guide on using baking tools ensures that baking these treats will be fun and fuss-free. Satisfying those cookie cravings at home has never been more enjoyable.

Sujets

Cakes

Cake

Cake (gâteau)

Informations

Publié par	Marshall Cavendish International
Date de parution	17 août 2018
Nombre de lectures	0
EAN13	9789814828949
Langue	English
Poids de l'ouvrage	1 Mo

Informations légales : prix de location à la page 0,0450€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

ALLANBAKES REALLY GOOD

ALLAN ALBERT TEOH
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, 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: genref@sg.marshallcavendish.com
Website: www.marshallcavendish.com/genref
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.
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
Contents

Introduction 5
Acknowledgements 7
Dried Papaya and Pumpkin Seed Cookies 8
Salted Egg Yolk Cornflake Cookies 10
Gula Melaka Coconut Cookies 12
Rose Cookies 14
Chicken Floss Cookies 16
Laksa Cookies 18
Red Curry Cookies 22
Sea Salt Chocolate Chip Cookies 24
Cornflake and Raisin Cookies 26
Red Velvet White Chocolate Chip Cookies 28
Double Cheese Salted Egg Yolk Cookies 30
Osmanthus Rose Cookies 32
Hearty Butter Cookies 34

Lemongrass Orange Cookies 36
Wolfberry Oat Cookies 38
Pistachio Meringue Cookies 40
Sugee Cookies 42
Three-in-One Cookies 44
Yin and Yang Chocolate Chip Cookies 46
Orange Macarons with Chocolate Sour 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

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 caf 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 sisters- in-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!
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
75 g ground almonds
1 / 4 tsp ground cinnamon
1 medium egg white
80 g unsalted butter, at room temperature
100 g castor sugar
1 medium egg yolk
3 / 4 tsp grated lemon zest
3 / 4 Tbsp maple syrup
30 g dried papaya, diced
30 g pumpkin seeds

METHOD
1. Preheat oven to 150 C. Line and grease baking trays.
2. Mix ground almonds and cinnamon in a mixing bowl. Set aside.
3. Using an electric mixer with a whisk attachment, whisk egg white at medium-high speed until semi-stiff. Set aside.
4. In another clean bowl, whisk butter and sugar until fluffy. Add whisked egg white, followed by almond mixture and then egg yolk. Add lemon zest and maple syrup. Mix to incorporate all the ingredients.
5. Using a tablespoon, scoop dough into balls and arrange slightly apart on prepared baking trays. Flatten balls slightly with the back of a spoon. Sprinkle with dried papaya and 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.
8

Univers
Ebooks
Livres audio
Presse
Podcasts
BD
Documents

AllanBakes Really Good No-Nonsense Cookies , livre ebook

Cakes

Cake

Cake (gâteau)

YouScribe

Le catalogue

Le service

Les conditions