All About Chinese New Year Cake & Snack from Previous Years
Let me say Happy Chinese New Year to you guys, it is on this Friday, 16th of Feb, 2018, the year of Dog. Just 2 days after Valentine’s day! It should be really busy for all the Asian family already, the lady in the house obviously!
I just start to take action from today. But all the schedule and planning I have done before the last two weeks. Why? Is that serious? I can tell you the answer is YES! All I need to plan is how many stuff I’ll prepare, also my own vegan food as well.
This year I haven’t got time to try something new but I still loyal to my cake from all the past years. You can see how busy I am! Wish you all love them! ♥♥♥ Happy Chinese New Year, all the best wishes and good health to you all! 🙂
Christmas table can’t without mince pie or gingerbread cookies, right? So, I’m going to make gingerbread this year. Wish you like it! 🙂
This gingerbread was reduced sweetness to suit young children. You can use the gluten-free flour to substitute the plain flour.
It is fun and exciting to make this cookie with your children, wish they won’t make a big mess around your kitchen. 🙂 Also, you can teach them to make a little hole on the angel’s or father Christmas’s head before baking. Tie a ribbon through the hole and hang on the Christmas tree for decoration.
The recipe was inspired by Isa Chandra Moskowitz
Vegan Molasses Gingerbread
1/3 cup Vegetable oil
1/2 cup Unrefined brown sugar
3 tbsp Molasses
1/4 cup Nut milk of your choice
1 cup Wholewheat plain flour or use gluten-free flour
1 cup Quinoa flour or buckwheat flour
1/4 tsp Baking soda
1/2 tsp Baking powder
Pinch of Pink Sea salt
1 tsp Mixed spice, or 1/2 tsp each of ground nutmeg, cloves, and cinnamon
1 1/2 tsp Ground ginger
In a large bowl whisk together oil and sugar. Add molasses and soymilk. The molasses and soymilk won’t really blend with the oil but that’s ok.
Sieve all the dry ingredients in the milk mixture. When they all mix well combined until a stiff dough is formed. Wrap in cling wrap and chill for an hour or up to 3 days in advance.
Preheat oven to 350°F/175°C/155°C in a fan oven. Lightly grease your cookie sheets or line with parchment paper.
On a lightly floured surface roll the dough out to a little less than 1/4 inch thick. Cut out the shapes with your favourite cookie cutters and use a thin spatula to gently place on cookie sheets. If you are using them to decorate a tree or something, remember to punch a hole in their heads before baking. Bake for 8 minutes.
Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing. But I just put few white chocolate chips for a simple decorate.
Since the half-term of October has passed, the sunlight got shorter. Apparently, the winter has landed quietly here. Can you believe it is December already? The weather drops down to 0°C some of the night time.
I am planning to make some holiday treats for Christmas gifts to all our family and friends this year. Any ideas? I’m pleading for your help, can give me some idea generously, please?
Have you tried this before? Definitely, not many people remember it now. It is one of the traditional dim sums. If you like Chinese dim sums, do remember to save this recipe. It will disappear soon or later.
This is my second time to make this roll. Tune back to the first version was a long time ago, back to 2012. Wow, five years ago since.
The first recipe that I made was a bit thicker. Not easy to roll up but the taste was good though. The thinner the better! If anyone likes to try later, remember this little hint.
Apologies to all the vegans, this tartlet not for you! It is for my friends. They ask me to make this scrumptious, delicious cute little tartlets for them after they saw it from a magazine. Can I handle it? I really don’t know!
Since I’m making more Vegan more than before. An egg is the one that difficult to skip. I try to dig in the internet world when I have time. Lots of bloggers using the flax ‘egg’, same as I do for my cake baking. Or another choice should be the tofu, also I have put my hands on the tofu scramble ‘egg’ before.
To make guacamole is ripe avocados and salt. A little lime or lemon juice to balance the richness of the avocado. Then add chopped coriander, chillies, garlic if you want. To making perfect and creamy guacamole is using good, ripe avocados.