Ginger cookies are delicious, spicy, and aromatic treats that are perfect for any time of the year. They are often associated with the holiday season but can be enjoyed anytime you crave a flavorful and comforting cookie. Here's a basic recipe for making classic ginger cookies: Ingredients: 100g butter 100g sugar powder 160g all-purpose flour 10g milk powder 10g custard powder 20g ginger powder 10g cinnamon powder 2 drops Vanilla essence 1 egg 1 teaspoon baking powder 1/4 cup crystallized ginger, finely chopped (optional, for added ginger flavor) Additional granulated sugar for rolling the cookies Instructions: Preheat your oven to 175°C. Line a baking sheet with parchment paper or a silicone baking mat. In a mixing bowl, sift together the flour, baking powder, custard powder, milk powder, ginger powder, and cinnamon powder. Mix them well. In a separate bowl, whisk together the butter, sugar, and vanilla essence until light and fluffy. Add the egg to the butter-sugar mixture and...
Swiss roll is a type of rolled sponge cake filled with various sweet fillings. Swiss rolls are desserts and can be served as a delightful treat for afternoon tea, a dessert option at parties, or a simple sweet indulgence for any occasion.
Ingredients:
For the sponge cake:
- 5 eggs, at room temperature
- 100g granulated sugar
- 1 teaspoon vanilla essence
- 100g all-purpose flour
- 1 teaspoon baking powder
For the filling:
For the filling:1 cup heavy whipping cream
1 teaspoon vanilla essence
Fresh fruit (e.g., strawberries, raspberries) or jam of your choice
Instructions:
- Preheat your oven to 175°C. Grease jelly roll pan or baking sheet, and line it with parchment paper. Grease the parchment paper lightly as well.
- In a large mixing bowl, beat the egg white and granulated sugar together using an electric mixer on high speed.
- until the mixture becomes fluffy, and almost triples in volume.
- add the egg yolks one at a time, beating well after each addition. This step is essential for creating a light and airy sponge cake.
- Add the vanilla essence to the egg mixture.
- In a separate bowl, sift the all-purpose flour.
- Gently fold the dry ingredients into the egg mixture, using a spatula, until just combined. Be gentle to maintain the airiness of the batter.
- Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula.
- Bake the sponge cake in the preheated oven for about 12-15 minutes or until the top turns golden and a toothpick inserted into the center comes out clean.
For the filling:
- In a mixing bowl, whip the heavy whipping cream, and vanilla essence until stiff peaks form.
- Spread the whipped cream evenly over the cake, leaving about 1-inch border around the edges. Add fresh fruit slices or jam on top of the whipped cream if desired.
- Gently re-roll the cake. The whipped cream will act as the filling.
- Place the Swiss roll on a serving platter, seam side down.
- Optionally, dust the top of the Swiss roll with powdered sugar for decoration.
- Refrigerate the Swiss roll for at least an hour before serving, as this will help it hold its shape better.
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