Hi, everyone, sorry for missing nearly a month. I am back in my own world again.
Firstly of all, I need your help. Can anyone tell me what is the difference between shortcake and shortbread? Even I did my research from the world of the internet, not really a good explanation that I can find!
This is the one I want to make a long time ago, just wondering when it started on my to-do-list?
Nevermind, I am going to wipe off from the list today!
Chocolate chip is the essential item for baking a chocolate cake or making cookies. And I always think to buy the vegan chocolate chips are too far expensive to me. That’s the reason I always want to make it myself.
I have been a few weeks not very well and stay at home after I came back. Just too lazy to think about what I’ll cook.
When I flick and browse around the web without any idea, then lots of pancakes appear. So I think is it pancake’s day? Nope, it’ll be in March this year. But who said we can’t make pancakes when it is not a pancake’s day!!!
So, this saves my day when I’m feeling low. Wish you all like it and give me a blessing!
Vegan Pancakes With Aquafaba for A Lazy Day
1 Cup Plain flour + 1 Cup Buckwheat Flour (can use 2 cups buckwheat flour for gluten-free)
1 tsp Baking powder
1/2 tsp Baking soda
1 tbsp Unrefined Brown sugar
1 1/4 cup Nut milk of your choice
1 Can of chickpea, salted-free, reserved 1 cup of the liquid, chilled in the fridge
1 1/4 tsp Apple cider vinegar
1 tbsp Oil
Any fruits or berries of your choice
Peanut butter sauce or other nut butter
Any dairy-free cream, (like cashew cream, oat cream, soy cream or coconut cream), optional
In a large mixing bowl, mix the dry ingredients and set aside.
To make the buttermilk, mix the baking soda into the nut milk, stir to well combined, set aside for 10 minutes. Then add the vegetable oil, stir well.
Beat the reserved chickpea brine: aquafaba to a stiff form, it’ll take 10 to 15 minutes.
Add the buttermilk to the dry ingredients and use a hand whisk to mix until just combined. It’s better not to over-whisk the batter, keep the texture light and fluffy.
Use a spatula to fold the whipped aquafaba into the batter, remember gently.
Keep a frying pan over low heat, rub some oil, and put a dollop of the batter onto the pan. Let the pancakes to cook until small bubbles appear and the edge firm up. Flip it over and cook quickly on the other side.
Cover the cooked pancakes with a clean tea towel when you cook the others.
Serve with nut cream and fresh berries when it is still warm.
Fruit and Nut Paste & Taro Paste for Mooncakes 五仁月餅餡，芋頭茸
Here we come again! I have two more mooncake paste for you all, that’s fruit & nut paste and Taro paste 五仁月餅餡，芋頭茸.
The fruit & nut paste is my hubby’s favourite one. I thought the old people love it only, but he loves it all the years. It is so easy to prepare and the ingredients I take it from my daily breakfast. Gather all together and form a ball, chill in the fridge to firm up. Then divide it within 35g for 50g cake mould. OR make it 50g for 75g cake mould.
And the other most popular one is taro paste, I bought it from the Oriental supermarket. The frozen one is cheaper and the result is the same as the fresh one.
Japanese Matcha Kuanzumochi 抹茶葛餅 (抹茶くずもち)~Vegan, Gluten-free
It is one of the popular Japanese snacks with matcha. Serve with the brown sugar syrup (but I use the dates syrup this time), certainly it is the perfect match. Even though the pure matcha powder has a little bitter taste.
Cool Down by Refreshing Homemade Elderflower Cordial
Hi everyone! What’s the temperature in your country?
We are soaking in a heat wave in England by the temperature jumped up to 29°C to 31°C in these few weeks. Still can’t see the sign to lower from the weather forecast. We can’t complain about it cause we had been through a long cold, damp and icy winter. The globe weather was going to extremely cold or sweating hot.