EasyBakedMagazine

Editor’s Letter

At s a student of University Tunku Abdul I hope that it will be an easy read for the
readers to follow the recipes properly.
Rahman, I proudly present you my Publi-
cation Many thanks to the YouTube Channels
Magazine. I have chosen the topic about Seodam, Cho’s Daily Cook, Umi’s Baking,
Baking as I wanted to do something that Peaceful Cuisine, Savor Easy, The Foodie,
could be help and inspired readers to The Cake Mistress and The Stay At Home
be more active at homet, as well as to Chef,for providing all of the recipes. For
improve their mental states that will go the all of the tips, I would like to express
down hill due to the current pandemic my gratitude to Lovefood, Tasting Table,
that will lead to an increase of negative Sally’s Baking Addiction and BBC Good
emotionsin an individual. Thus, I hope Food. There is also another gratitude to
that, this magazine could improve rela- Bonjour Bakery Miami, BuzzFeed, Taste of
tions and their mental state just like how Asian Food, The flavourbender, Rasa Ma-
the content help me. By collecting these laysia, Biscuit People, Spoon University,
articles and recipes that I have illustrated, Olivia’s Cuisine, Woolworths Taste, Keep-
itsweetdesserts, The Brownie Lover’s
Diary, Cooksinfo, CraftyBaking, Allrecipes,
The Guardian, and Loaves and Dishes for
allowing me to use your articles and rec-
ipes in making this Magazine Publication
for Final Year Project possible.

Sincerely,
Stephanie Lee Wei Zin

Check out my works!
Instagram: _stephy._.y
Behance: Stephanie Lee Wei Zin
Email: [email protected]
Phone: +6016 664 3374



Bread -

Content

Bread Cookie

Tips on Baking with Dark Cho
RECIPE - Chocolate S

History of Croissant 3 - 4
RECIPE - Croissant 5 - 10
Types of Croissant Filling 11 - 12

RECIPE - Cloud Bread 13 - 15
TikTok Fluffiest Food Trend 16

RECIPE - Tangzhong Milk Bread 17 - 21
Secret Ingredients to Tangzhong Milk Bread 22

Home-Baked Flour Tips 23 - 24

RECIPE - Cookie Cho ux Cream 28 - 34
Content -
How do es C raqu elin Work? 35 - 36
Cookie
RECIPE - Ma cada mia N uts Cookie 37 - 39

T op W ays to Eat Cookie 40

Tip s to a Per fect Cookie 41 -42

RECIP E - C hoco late Brownie 44 - 46

W ays to Mel t Chocolate 47 -48

Ch ocolat e Bene fits 51

Tips o n Sel ecting Chocolate 52

Bread -

ocolate 53
Souffle 54 - 56

Cake

RECIPE - Sponge Cake 62 - 64

History of Spong e Cake 65

T ype of Sp onge Cake 66

RE CIPE - Butter Cake 67 - 68

Tip s to a Perfect Cake 69 - 70

REC IPE - C hocol ate Fudge Tart 72 - 74

Se lection of Da rk Cho colate 75 -76

RE CIPE - Matild a Cake 77 - 79

Content -

Bread -

Staple food prepared by baking dough of flour and water.
It is popular around the world with a combinations of different flour and
in variety types, shapes, size and texture.

01 - EasyBaked April 26, 2021

Bread -
2021, 26 April EasyBaked - 02

Bread - History of CroissantBread -

History of Croissant

“Austria” is the true country of birth for this pastry.

03 - EasyBaked April 26, 2021

“ People often think of France when they hear mention of “
the croissant, but “Austria” is the true country of birth for
this famous pastry. Its Viennese, not French!

I t all started by ‘kipferl’ celebrate the defeat of the Otto- Sylvain Claudius Goy wrote a Bread - History of Croissant
was believed to be the mans by Christian forces in 1683. recipe in 1915, that would ce-
spiritual ancestor of the The croissant was created as a ment the technique at the heart
croissant. Austrian based, the reference to the Ottoman flags, of baking the modern croissant.
kipferl is a crescent-shaped an honour to the bakers who His use of yeast differentiated
morning sweet made plain, with prevented the Turks’ tunnelling his rolls from traditional puffs
nuts or other fillings. It is a dens- underneath their city by giving and gave birth to the current
er and less flaky bread, made alarm to Christian authorities. pastries.
with a softer dough. The history A romantic tale from the The first half of 20th
of the kipferl dates back to the 18th century, tells a story of a century, the croissant was
13th century where it is refer- croissant often attributed to Ma- baked and beloved by French
enced as a “sweet” and wasn’t rie Antoinette. The Archduchess bakers and all who enjoyed it.
until the mid-16th century that of Austria was known not to eat After World War 2, the rise of
it became part of the ‘morning at royal dinners, only to sneak mass-produced food only boost-
pastry’ category. away and eat and drink the ed the its popularity in France,
On the 17 century the sweets and coffee of her coun- Europe and the world. By the
first recipe of dough that would try. Her love of kipferls and end of the 20th century, it took
be popularised by croissants christening of the kipferl as the the foodservice industry by
was documented. Appearing “croissant” is rumoured to have storm thanks to the technolo-
in “Le Pâtissier françois” by brought it in to fashion in the gies, with take away foods and
François Pierre de La Varenne, high society France of the time. fast-food chains now able to sell
was the recipe for “Pâte feuil- As it was reserved only for high croissant and pastries.
letée”, more commonly known society and royalty. Today, the reach of crois-
as ‘puff pastry’. The 1st verified histori- sant goes far and wide with
Later, Vienna and Buda cal evidence has been attributed France, Austria, Argentina, Ita-
gave birth to two more tales of to August Zang and his pastry ly, Poland, America, Australia
the origin of the croissant. One shop, Boulangerie Viennoise in and many other countries have
such legend states that it was the early 19th century. The shop notable and delicious variants.
created in Buda to celebrate the specialised in treats from his The history of croissant
defeat of the Ummayyad forc- native Vienna, most notably the is a story of the ages, with differ-
es by the Franks in the Battle of kipferl. His kipferl was made ent countries, battles and royal
Tours, with the shape represent- with flakier dough than tradi- figures defining what this delec-
ing the Islamic crescent moon. tional sweets, and people began table pastry is today! The crois-
Another origin story to refer to it as a croissant be- sant isn’t just a part of history, it
comes from Vienna, where the cause of its crescent shape. is history.
delicious pastry was created to A French Baker name
2021, 26 April EasyBaked - 04

Bread -

120g
Warm Water

5g Yeast 5g Salt

20g Sugar 10g Egg

Mixing Bowl

Add all of the ingredients into a
large mixing bowl and mix it
together with a spatula.

Leftover Egg Put it a side with a plastic
wraper over it.

20g Melted Butter

250g Bread Flour Mixing Bowl

Bread - Croissant Add in the ingredients than mix
until it forms small bits of dough.

05 - EasyBaked April 26, 2021

Bread -

Knead the dough with your hand
until the dough does not stick
to your hand.

Wrap the dough in bowl with a
plastic wrap over the bowl.

Refrigerate the Dough for 30 minutes

Knead the dough again after
taking it out of the refrigerator.
Cover the dough again with a
plastic.

Refrigerate again for 30 minutes

Rectangular Shape Dough Bread - Croissant
Sprinkle flour onto the table and use a
rolling pin to flatten the dough to 0.8cm
thick.

2021, 26 April EasyBaked - 06

Bread -

Divide the
butter into
3 bowls.

140g Butter

40g Butter 40g Butter 40g Butter

Offset Spatula Fold both sides Fold one Cover it with a
Spread 40g Butter of the dough. more time. Plastic Wrap.
Rectangular Dough

Refrigerate for 20 minutes

Bread - Croissant Use a rolling pin to flatten the dough.
Then, repeat the steps above
for 2 more times.
- Total 3 Iterations -

After refrigerate for 20 minutes

07 - EasyBaked April 26, 2021

Bread -

Flatten the dough to 25 x 25cm width.

Knife Cut the edge into a perfect rectangular.
Dough Cut diagonal line on the dough.

Knife

Stretch the tip of the triangle.
Triangle Dough

Cloth Roll the dough from the base to the tip. Bread - Croissant
Rolled Dough
Baking Sheet Rest in room temperature for
4 - 5 hours
Sheet Pan
2021, 26 April EasyBaked - 08

Bread -

Preheat the oven at
180’C for 15 minutes.

Brush

Leftover Egg Use a brush to brush the
leftover egg over the top
of the roll dough.

Bread - Croissant Bake for 5 minutes
at 200’C.

09 - EasyBaked April 26, 2021

Bread -

A perfect Bread - Croissant

anatomy of a
croissant is
“A perfectly
baked croissant,
it’s a very crispy
one with a lot of
puff pastry, and
it smells a good
taste of butter
inside. A bad
croissant will be
a very soft, like
a brioche, and
you can’t have a
very good smell
of butte,r it’s not
creamy inside.”

- Duchene -

2021, 26 April EasyBaked - 10

Bread -

7 Easy Croissant Fillings

Sweet or savory, plain or filled — when it comes 1. Chocolate

to croissants, they’re all delicious, all the time. Slice your croissants in half
That said, there’s something special about a filled and spread a thin layer of
croissant. You can add that extra burst of flavor chocolate ganache on one
before proofing (so you put the filling in the dough side and you’ve got a beau-
before rolling, shaping, etc) or after baking (just tiful pain au chocolate. If
slice and fill). Regardless of which you choose, you want, you can top it
it’s likely you’ll get a highly delicious result. Pick with chopped pistachios,
from any of the croissant filling ideas below and bits of dried cherries, dried
get ready to tickle your taste buds. fruit-and-nut combo or
chocolate drizzle.
Almond
2.

Bread - 7 Easy Croissant Filling Fun fact: almond croissants
were originally developed
as a way to rescue day-old
croissants. To make them,
you can either fill a plain
croissant with almond
paste or crème d’amandes.
Both are insanely delicious.

11 - EasyBaked April 26, 2021

Bread -

Fresh Fruit and Nutella3. Chop up some fruit — think strawberries, peaches, ba-

nanas — and make a batch of homemade Nutella or
whipped chocolate cream. Split the baked croissant in
half, add your spread and top with the fruit.

5. Caramelized Onion and Goat Cheese

4. Pumpkin Pie You can add this savory filling to your croissant
before or after you bake it. To make it, thinly slice
Fall your crois- a medium-sized onion and sauté over medium
sants by filling heat in olive oil, adding salt and pepper, until the
them with onion has caramelized. Split the croissant in half
pumpkin and spread a thin layer of goat cheese with warm
puree and a caramelized onions and, toast in a 350 F oven for
handful of au- 15 minutes.
tumnal spices

and flavouring.
Serve them for Thanksgiving
dessert or enjoy alongside a morning pumpkin
spice latte. We won’t judge.

6. Bacon and Honey Slice brie and lay 7. Thanksgiving Leftovers
the pieces on a split,
open-faced croissant. Eating leftovers can get oh-so-boring, so why
Place the croissant not make them into an entirely new dish? Trans-
under a broiler for 2
to 3 minutes until the form what’s in
brie melts. Top with your Tupper-
two slices of thick ware into savory,
bacon and a drizzle flaky bites —
of honey. kind of like Cor-
nish pastys.

2021, 26 April EasyBaked - 12

Bread -

Yolk White

Add in egg 10g Starch 30g Sugar
white first and
mix with a hand Sifter
mixer in low
speed.

Hand Mixer

Mixing Bowl Then add in
the other 2
ingredients,
and mix it
together.

Bread - Cloud Bread Food Coloring Lastly, add in 1 food colouring
you desire and mix until it turns
firm and glossy.

13 - EasyBaked April 26, 2021

Bread -

Baking Sheet Prepare a sheet pan and baking sheet.
Sheet Pan

Spatula Use a spatula to scoop the dough out
2 Stack of Dough of the bowl and place it onto the
baking sheet.
- 2 Stack of Dough -

Spatula

Use the spatula to form the dough into
a round shape.

Bake for 25 - 30 minutes at 150’C. Bread - Cloud Bread

2021, 26 April EasyBaked - 14

Bread - Cloud BreadBread -

Cloud bread taste fluffy and doughy just like your favourite sourdough.

All you need to bake it at home are eggs, cream of tarta,r and cream cheese
or greek yogurt. With this three
ingredients, there’s is no kneading
required, and you don’t have to wait
around for hours for the bread to
rise. It also happens to be low-carb,
gluten-free, and grain-free com-
pared to regular stuff. Although
some recipes can be mix with fresh
or dried herbs too.

15 - EasyBaked April 26, 2021

Bread -

TikTok’s Dreamiest,
Fluffiest Food Trend.

A couple years ago, photos

of delicate cloud eggs floated
across our Instagram feeds.

Cloud Eggs

Then, at the start of quarantine,
alongside a frenzy of homemade
sourdough tutorials,

And now, a meringue-like This gluten-free, low-
concoction called cloud bread carb bread may attract people
has taken off on TikTok. looking for a keto-friendly
bread substitute, but it also
Sourdough appeals to those just looking Bread - TikTok Dreamiest Food Tend
dalgona coffee whipped its way to bake something pretty. Per
into our hearts. Eater, the recipe itself predates
its rise to TikTok fame at the
end July which many credit
to @linqanaaa. The original
recipe first gained populari-
ty in the 1970s as part of the
low-carb, high-protein Atkins
diet, reported the Kitchn. It
was made with eggs, cream
cheese, baking powder and

optional flavouring.

Dalgona Coffee Cloud Bread

2021, 26 April EasyBaked - 16

Bread -

40g Bread Flour 200g Water

Add in both
ingredients into
a medium heated pan.

Medium Fire

Use a spatula to stir Spatula
until it turn sticky Medium Fire
and smooth.

Place the dough
into a bowl.

Bread - Tangzhong Milk Bread Refrigerate for 6 hours, then,
Rest in room temperture for 1 hour before used.

17 - EasyBaked April 26, 2021

Bread -

580g Bread Flour Hand Mixer
60g Sugar

10g Powder Milk 12g Salt
10g Dry Yeast

Mixing Bowl

Add in all 5 ingredients into the bowl.
Use a hand mixer to mix, in low speed.

260g Milk 2 Sccops Tangzhong

1 Egg

Add in the other 3 ingredients into the bowl and Bread - Tangzhong Milk Bread
mixing in low speed. Then mix it again at the
same speed.

50g Unsalted Butter

Add in the unsalted butter into the bowl, and
mix again while slowly increase the speed.

2021, 26 April EasyBaked - 18

Bread -

Wrap a plastic wrap over the
bowl to let the dough rise.

Rest in room temperture for 40 minutes to 1 hour

Test the dough by poking it.
If the dough doesn’t spring
back, its ready.

Divide the dough Shape into balls
into 6 part

Bread - Tangzhong Milk Bread Place a plastic wrap over the
ball shape dough.

Rest in room temperture for 15 minutes

19 - EasyBaked April 26, 2021

Bread -

Flatten the Dough a little.

Fold the both side. After fold both side. Turn 90’

Pinch the edge. Fold one side
and roll forward.

Plastic Wrap

Dough Place 3 moulded dough into the
loaf pan and place a plastic
Loaf pan wrap over it.

Rest in room temperture for 30 minutes

Brush Bread - Tangzhong Milk Bread

Brush egg wash Bake in the oven for
(Egg + Milk) into 25 minutes at 179’C.
the dough.

2021, 26 April EasyBaked - 20

Bread - Tangzhong Milk BreadBread -

The reason why Tangzhong Milk Bread Is one of the softest, lightest and

fluffiest Japanese milk bread because Tangzhong is a term of the semi-cooked
flour/water mix when it is heated up to 165’f/74’c, which resembles like a pud-
ding-like roux. The gelatinized starch witholds more moisture, which makes the
bread incredibly soft and fluffy.

21 - EasyBaked April 26, 2021

SecretBread- Ingredient to
Tangzhong Milk Bread.

A few years ago, a woman and savoury. You can also use it looked and smelled like I was in Bread - Secret Ingredient to Tangzhong
to make soft milk bread rolls. a chinese bakery. After I let the
named Yvonne Chen wrote a I decided to try mak- bread cool, I peeled off a section
book entitled 65 degrees, which ing a simple milk toast, which of the bread and the texture was
details her secret ingredient to is one of my favourite breads so fluffy. Even the next day, the
keeping bread fresh and soft. to get from Chinese bakeries. bread remained as soft and fresh
She uses a flour and water mix- It’s sweet and has no filling, so tasting as the day before.
ture, cooked to 65 degrees, to you can just enjoy the plain, soft
make a flour paste called “tang bread. 2021, 26 April EasyBaked - 22
zhong” which is added to the You need to make the
bread. What I loved about this flour paste ahead of time and
idea is that it is natural and give it a few hours to cool, but
doesn’t use chemicals. it’s not too hard. I made mine in
the morning, put it in the fridge
Use this method to make and then used it that evening.
a variety of breads that are sweet The bread portion was
a little harder to make. It took
several hours of proofing my
bread and kneading it before
it was ready. But it was totally
worth it. When my bread came
out, the crust was shiny and it

Bread - 8 Home-Baked Flour TipsBread -
23 - EasyBaked April 26, 2021

Bread - Bread - 8 Home-Baked Flour Tips
2021, 26 April EasyBaked - 24

Cookies -

A small sweet, crispy or cake-like pastry most often made with flour,
suga,r liquid and fat. It is usually in a size of a round flat of an individual
portion, made from sweetened dough.

25 - EasyBaked April 26, 2021

Cookies -
2021, 26 April EasyBaked - 26

Cookies - Butter Cream Flavour

Cookies -

27 - EasyBaked April 26, 2021

Cookies -

Prepare the Cookie Dough. Spatula
35g Butter

45g Cake Flour 45g Sugar

Mixing Bowl A
Add all 3 ingredients into a bowl A and mix it together
with a spatula.

Baking Sheet Use a rolling pin to flatten
the dough until it is 2mm
Dough thin.

Place the dough between
a baking sheet and fold it
in half.

Refrigerator the flatten dough for 30 minutes.

Cookie Cutter Outcome of Cookies - Cookie Choux Cream
Radius the dough.
4.5cm

Use 4.5cm radius cookie cutter to cut-out a round
shape dough on the flatten dough.

2021, 26 April EasyBaked - 28

Cookies -

Prepare the Choux Dough. Sauce Pan A
50ml Milk 50ml Water

1g Salt 1g Sugar

45g Butter Low Heat

Add in 5 ingredients into a sauce pan A in low heat and
stir it with a spatula.

Until the mixture starts to bubble at the sides. Turn off
the heat.

Spatula

55g Cake Flour

Sauce Pan A

Add in 55g of Cake Flour into a sauce pan A after it has
been remove from the stove and stir it with a spatula.

Cookies - Cookie Choux Cream Spatula Place the sauce pan A back
Sauce Pan A on the stove and stir-fry
the dough in low heat with
Low Heat a spatula until it turn
sticky and glossy.

29 - EasyBaked April 26, 2021

Cookies -

Spatula Transfer the dough into bowl B
Mixing Bowl B and knead the dough with a
spatula to cool it down.
100g Eggs
Slowly add in 100g of eggs into
bowl B, and mix it with a spatula.

Add the dough into a piping bag.

Baking Sheet Prepare a sheet pan with a baking
Sheet Pan sheet in the pan.

Take the previous cookie cutter and dip the end part Cookies - Cookie Choux Cream
of the cookie cutter into a cup of flour. Then stamp it
onto the baking sheet to form circle marks.

Preheat the oven for 30 minutes at 230’C.

2021, 26 April EasyBaked - 30

Cookies -

Piping Bag

Pipe the dough into the same size
of the marked cookie cutter.

Baking sheet

Cookie Dough Place the cookie dough on top of
the choux dough.
Choux Dough

Baking sheet

Bake in the oven for 30 - 35 minutes at 170’C.

Prepare Custrad Cream Filling for Choux. Whisk
3 Egg Yolk 60g Sugar

Add in 2 ingredients into Mixing Bowl C
a bowl C and mix it with
Cookies - Cookie Choux Cream a whisk. Then add in the
cake flour.

20g Cake Flour

31 - EasyBaked April 26, 2021

Cookies -

250ml Milk 15g Unsalted Butter

Sauce Pan B

Add in both ingredients into Medium Heat

sauce pan B at medium heat without stiring it.

When the sides of the pan starts to bubbles, turn off the heat.

Slowly pour the sauce pan B Sauce Pan B Whisk
mixture into bowl C and use
a whisk to mix it together. Mixing Bowl C

Mixing Bowl B Pour the mixture of bowl C
Strainer into a strainer to remove
lumps and into sauce pan C.
Sauce Pan C

1 - 2 drops Whisk the mixture in medium Cookies - Cookie Choux Cream
Vanilla essences Whisk heat, and add in 1 - 2 drops
of vanilla essences until it
Sauce Pan C thicken.

Medium Heat

2021, 26 April EasyBaked - 32

Cookies -

Sauce Pan C

Plastic Wrap

Mixing Bowl D Mixing Bowl D

Pour the mixture into a new bowl, and cover the bowl D
with a plastic wrap. Made sure no space in between
cream and plastic. Keep it in the refrigerate.

180g Whipping Cream 2 - 3 scoop of custard cream

Add in both ingredients into
new bowl and mix the filling
with a spatula.

Mixing Bowl E

Cookies - Cookie Choux Cream Piping Bag Fill the piping bag with
cream. Then, fill the choux
Choux with cream until it feels
33 - EasyBaked April 26, 2021 heavy.

Cookies - Butter Cream Flavour

Choux ax craquelin is a dessert made with choux pastry, and topped with Cookies - Cookie Choux Cream

a thin cookie disc called craquelin. The craquelin is made with a mix of but-
ter, sugar and flour - kust like pie or shortcrust pastry. In contrast to regular
choux pastry buns, craquelin adds a layer of sweerrness and makes the cream
puff delightfully crunchy.

Cookie Choux Cream is a buttery choux pastry topped with a sweet,
crunchy cookie crust and filled with a melt-in-your-mouth light, creamy and
airy salted caramel filling - it is an delicious and fancy pastry.

2021, 26 April EasyBaked - 34

Cookies -

How does craquelin /
cookie dough work?

Craquelin is a cookie dough that is place on top of choux pas-

try. Initially, this may sound like a cookie recipe, but it definitely
isn’t. It should bake as hard as a cookie. Instead, the dough will
remain softer during and after baking. To achieve this, craquelin
recipes tend to have quite a low amount of flour in them. Flour
normally serves as a structuring ingredient and by decreasing it,
it will be less structured.

Cookies - How Does Craquelin Work? Butter makes it soft & hard. just comes out
You want the craquelin to be of the fridge,
soft when it is baking in the but soft when
oven. That way, it will ‘fold’ you knead the
itself around the buns. How- dough together.
ever, you want it to be solid Because
while you’re stamping out the there is a quite
shapes to put on top of the a lot of butter
choux pastry buns. in the craquelin
Butter is made of and because
about 80% fat. This fat, but- butter melts,
terfat, is mostly solid in the you will notice
fridge, but completely liquid that the cra-
above 40°C (104°F). In be- quelin doesn’t
tween those temperatures the really stay
amount of liquid fat will in- together well in
crease for increasing tempera- the oven. This
tures. This is why room tem-
perature butter is softer than is great, because you want it to
that straight from the fridge. follow the shape of your choux
It is also why the craquelin pastry bun! Also, you want it
is nice and sturdy when it to slightly break apart to create
that beautiful textured top.

35 - EasyBaked April 26, 2021

Cookies -

There are holes in the craquelin
Sometimes you might have a few sections of your choux bun that
doesn’t have any (or far less) craquelin than other parts). This
might have been because of incomplete mixing. Ensure that you
mix the butter well with the flour and sugar. If there are large
chunks of butter within the dough, those parts will melt almost
completely in the oven. As a result, an empty spot or hole might be

formed.

“‘Craquelin’ or ‘Craquelin pate a choux’ are french pastries“
similar to cream puffs. They contain two different types of
batter, pate a choux and a dough similar to sweet paste.
They are light, fluffy and alone not overly sweet. Usually
stuffed or piped with fresh fruits, whipped cream and/or
chocolate and toffee sauces.

The choux buns aren’t rising properly
Remember that the choux pastry rises and opens up because of
the formation of steam within the bun. There is no other ‘help’. In
order for the choux bun to rise the pressure within the bun must
be high enough to push out the still soft
and flexible dough. If that dough is not
flexible enough (often due to a wrong
choux pastry recipe) or if something
heavy (aka the craquelin!) is pushing
it down, it might not rise well.
Try making a thinner or smaller
craquelin to redutce the weight.

2021, 26 April EasyBaked - 36

Cookies -

340g Cake Flour 60g Almond Flour

200g Butter flavoured Mixer
Bowl
110g Beet Sugar coconut oil

Add in 4 ingredients into the mixer and mix it in low speed.

100g Macadamia Nuts

Mixing Bowl

Remove the bowl from the mixer and add in
100g of macadamia nut into the bowl.

Cookies - Macadamia Nuts Cookie Spatula

Baking Sheet

Mixing Bowl Sheet Pan

Mix the dough with Prepare a sheet pan with
a spatula. a baking sheet on it.

37 - EasyBaked April 26, 2021

Cookies -

Ice Cream Scoop

Mixing Bowl Use a ice cream scoop to
have the right amount of
dough.

Ice Cream Scoop
Dough
Baking Sheet

Sheet Pan
Place the dough onto the baking sheet.

Refrigerate in the freezer for 1 hour.

Bake the cookie in the oven for 20 minutes at 180’C. Cookies - Macadamia Nuts Cookie

2021, 26 April EasyBaked - 38

Cookies - Butter Cream Flavour

These white chocolate macadamia nut cookies are soft-baked style with extra

chewy centers. Melted butter maintains a delicious buttery flavor while an ex-
tra egg yolk adds chewiness. Theyr’ e absolutely PACKED with white chocolate and
salted macadamia nuts. Baked a thicker cookie with softer, chewier centers and a
distinct buttery flavor.

Recipes Tips

- Used salted dry-roasted macadamia nuts in white chocolate macadamia nut cook-
ies. The roasted salty flavor pairs beautifully with the extra sweet white chocolate
morsels.

- Baked 1 batch at a time to get the best result and rotate the baking sheet from
the top rack to the bottom rack a couple of times through the baking process to
encourage it to browning.

Cookies - Macadamia Nuts Cookie

39 - EasyBaked April 26, 2021

Cookies -

Top 5 ways to eat cookies

1. Cookies with milk 2.Ice cream
sandwich
The classic. Dunking One of the most iconic treats of summer, can’t go
a warm, chocolate wrong with a thick block of ice cream between
chip cookie into a cold two cookies. Whether or not it two of the same
glass of milk is one cookies or mix and match, there is no bad combi-
of the most satisfying nation. It’s no wonder the sound of the ice cream
ways to enjoy this truck in the summer has kids running to get their
sweet treat. Cookies own ice cream sandwich!
and milk is something
that can be enjoyed by 3. Raw Cookie Dough
anyone. The smooth,
creamy flavour of the
milk complements the
crunchiness of the cookie perfectly, which is
exactly what makes it the perfect drink for
washing down everyone’s favourite snack.

What’s better than raw cookie dough? Eating it when your
mom said you can’t. Eating cookies raw is nostalgic and
brings you back to your childhood memories,which is why
it’s one of the best ways to eat cookies. There’s no question
that raw cookie dough will make you smile.

4. Cookie Cake Cookies - Top 5 Ways to Eat

Nothing is more traditional than a cookie cake at a birthday party. It’s the
best option for frosting lovers and haters alike, and the design options are
endless, which makes it perfect for any occasion. Cookie cakes are also
perfect because they come in many sizes, making them the perfect treat
for one person or for many.

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Cookies - 7 Tips for a Perfect CookieCookies -
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Cookies - Cookies - 7 Tips for a Perfect Cookie
2021, 26 April EasyBaked - 42

Cookies - Chocolate Flavour

Cookies -

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Cookies -

140g Dark Chocolate 60g Unsalted Butter 1/2 Teaspoon Salt

Spatula

Mixing Bowl A

Add in the 3 ingredients above into a glass bowl A. Mircrowave
it for 1 minutes and 20 seconds. Then mix the mixture with a
spatula after taking it out.
Prepare a new mixing bowl B and 1 bowl fill with warm water.

2 Egg 120g Brown Sugar Add in the eggs and
brown sugar into
Whisk bowl B and mix it
with a whisk.
Mixing Bowl B Cookies - Chocolate Brownie
Then place bowl B
into the bowl of
warm water and stir
it until the sugar
melts.

Warm Water

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Cookies -

Hand Mixer Use a hand mixer to mix the egg
Mixing Bowl B batter/ bowl B until it turns white.
Then add the whole chocolate batter
/bowl A into bowl B and mix it in
low speed.

Bowl A

Bowl B

20g Cocoa Powder Sift both dry ingrediens into bowl B.
50g of Multipurpose Flour Optional to add in cacao nibs into
the mixture and mix it together.
Sifter
Prepare a 17 x 17cm square frame pan
Mixing Bowl B with baking sheet within the pan.
Then pour in the mixture B into the
pan. Softly hit the pan on the table
to flatten the mixture and to clear
air bubble in the mixture.

Bowl B

Cookies - Chocolate Brownie Square Frame Pan Square Frame Pan

Bake in the oven for 20 minutes at 170’C.

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