Friday, June 6, 2014

Black Sesame Brownies



Black Sesame Brownies
recipe adapted from Green Cilantro
makes 12 mini brownies

80g unsalted butter (room temperature)
30g sugar *reduced
2 egg yolks
40g black sesame paste
1/4 tsp soy sauce
1 egg white
10g sugar
50g AP flour
1/4 tsp baking powder
1 tbsp black sesame (to sprinkle on top)


1. In a bowl, cream the butter with an electric mixer on low, until it lightens in colour and texture then add the sugar and carefully combine.
2. Add in the yolk one by one, making sure to fully blend into the mixture before each addition.
3. Add the black sesame paste and soy sauce into the mixture.
4. In a clean bowl, beat the egg white with the remaining sugar (10g) with a hand mixer until the egg white is fluffy and does not fall when you tip the bowl upside down.
5. Combine and sift the flour with the baking powder. Add half the meringue/whipped egg white into the black sesame mixture as well as half the flour mixture. Use a rubber spatula to fold and combine.
6. Further beat the meringue until stiff and finer in texture, then add into the black sesame mixture along with the remaining flour and baking powder. Fold and combine.
7. Evenly distribute batter into an oiled muffin tin, and sprinkle black sesame seeds on the batter. (I used a 1 tbsp ice cream scoop to speed up the process) Bake for 10-13 minutes at 150C/302F.

before

after
These black sesame brownies were so easy and took no time to make. Tbh, I was thinking of halving the recipe since I found black sesame in baked goods to be too heavy tasting. But oooh man, these came out way better than expected. I should've double the recipe if anything! The black sesame flavor in these brownies is subtle and not overwhelming. The whipped whites made them very light and soft. I cooled them in the pan for a quick 5 mins before popping them out the pan. Pre oiling the pan really helps them to not stick and just roll right out as you flip the pan. Really love how delicate they are. These bite size goodness almost have a melt-in-your-mouth texture. Not dense but fudgy in a way. 

Nice fine crumbs!


Taste: 5 stars out of 5
Black sesame flavor and sweetness just right!
Texture: 5 stars out of 5
Ate one fresh out of the oven and it was amazing~
Soft. Fluffy. Moist. Perrrrfect!

I took them out to my backyard for a quick photoshoot because they soooo deserve it! Lol. Btw, this was the first time I ever baked soy sauce into my sweets. Very interesting twist but don't think it makes much of a difference as opposed to salt. #asianfusion?


Tuesday, April 22, 2014

White Chocolate Pistachio Blondies




I never made (or had?) a blondie before but sort of had an idea of what they would taste like. Chewy. Dense. Perhaps brownie like? I really appreciate those crispy edges on brownies or any sort of bars/cookies of that kind. These blondies turned out little crisp on the outside and very fudgy and moist on the inside. A very sweet and indulgent bite.

This recipe stood out from the rest because it calls for granulated sugar and egg whites rather than brown sugar and whole egg. Since I had a yolk left from my previous bakes, it works out perfectly. As a result, the blondies were a pale light brown color (with little green studs of pistachios).




White Chocolate Pistachio Blondies
recipe adapted from BethCakes
makes 1 pan or 10 squares

1 cup white chocolate chips*
1/4 cup butter
3/4 cup sugar
2 egg whites
1 tsp vanilla
1 cup AP flour
1 tsp baking powder
1/2 cup milk
1 cup pistachio*

be careful not to over- mix (over- mixing= collapse)

1. Preheat oven to 350 degrees. Line a 9x9 inch (or 8x8 inch) baking pan with foil and leave a 2-3 inch overhang on two sides. Spray with non-stick spray.
2. In a microwave safe bowl, melt white chocolate chips and butter according to directions on the white chocolate chip bag.
3. Combine melted white chocolate and sugar in a bowl and mix well.
4. Add the egg whites and vanilla, and whisk until just incorporated.
5. Stir in flour, baking powder, and milk.
6. Pour batter into the prepared pan. Sprinkle with white chocolate chips.
7. Bake for 25-27 minutes or until a toothpick inserted into the center of the blondies comes out clean. (There can be a few crumbs on it.)
8. Let the blondies cool in the pan for 5-10 minutes. Lift blondies out of the pan by the foil overhangs and let them cool on a wire rack.


ready to bake!

These blondies were very white chocolate-y rich and sweet. I enjoyed the crunch that the pistachio added; it contrasted very well with the moist chewy blondie. Moreover, pistachio lessened the guilt of eating white chocolate and butter,and I love pistachios!! *I highly recommend adding some nuts and chunks of white chocolate(:

fresh out of the oven- smells ahmazin`

Taste: 4 stars out of 5
A little overly sweet for my taste. Wanted a more caramel-y note.
Texture: 4 stars out of 5
Moist dense chewy fudgy center. Slightly crisp edges. 

Black Sesame Cookies

After cooking up some black sesame ice cream base at work, I was inspired to bake some black sesame goodies. I have made black sesame macaroons which turned out pretty tasty. This time I want to go with something basic. Just a simple black sesame cookies. I pick this particular recipe because of the use of almond meal. Almond or any nuts in recipe just seems to make things more healthy regardless of that one whole stick of butter.. :p




Black Sesame Cookies
recipe adapted from Just One Cookbook
made ~24 cookies

1 stick unsalted butter
160g AP flour
40g almond meal
66g sugar*
pinch of salt
30g ground black sesame seeds**
10g roasted black sesame seeds**
1 egg yolk

*reduced sugar from 80g
**original recipe calls for 40g roasted black sesame seeds

straight out of food processor


1. Cut butter into small cubes and keep refrigerated until ready to use.
2. Combine AP flour, almond meal, sugar, salt, and 30g sesame seeds in food processor. Mix.
3. Add butter in food processor and mix/ pulse.
4. Add 10g sesame seeds and yolk. Mix.
5. Transfer to a separate bowl and thoroughly mix and form into a ball.
6. Cut the ball in half and roll into 2" log.
7. Wrap in plastic wrap and refrigerate until firm, about 1 hour.
8. Preheat oven to 350F. Cut log into 1/4" thick slices.
9. Place on baking sheets lined with parchment paper.
10. Bake for 15 minutes, or until lightly browned around the edges.
 (Mine took 18 minutes and 2 minutes cooling in oven while it's off)
11. Remove from oven and cool on baking sheet for 10 minutes.

logged


Taste: 3 stars out of 5
There's a strange raw taste. From the almonds? Black sesame?
Sweetness was on point with reduced sugar.
Texture: 3 stars out of 5
Crumble upon bite.

Parents approved of the cookies. But some changes I'd like to make for next time is definitely slice them thinner and see if they turns out more crisp.