Cooking and baking mood ON today!
Start with preparing sushi at 10am for Baby C’s lunch box and made some extra for Baby A and B when they come home around 3pm later. That would be my lunch today as well. Break my “No Carbo Diet” plan….
When Baby C left for school, I start to prepare the chocolate chip cookie dough to be refrigerated and ready to bake this evening for Baby B’s tea break. Used the earlier recipe – 1 egg and 1 egg yolk.
As Baby A was requesting for cookie dough ice cream the other day, I decided to try the BWY ice cream mix with the chocolate chip cookie dough made earlier. Hope it will turn out well tonite…”Fingers cross!”
With the left over egg whites – why not try out the recipe I just learned recently : Almond Tuiles Crisp! Let’s do it!
Yummy and super duper crispy Almond Tuiles Crisp!
Mission Accomplish today!
Time to go pick up Baby A and B and surprise them with the sushi I made earlier!
Happy Them – Happy Me!
Oh ya, the recipe…..
Ingredients
A
- 30g melted butter and cool to room temperature
B
- 60g egg whites
- 1/4 tsp vanilla essence
C
- 40g icing sugar
- 30g flour
D
- 25g almond flake or as much as you like
Method
- Preheat oven at 170C
- Mix melted butter, egg whites and vanilla essence with egg beater.
- Sift the icing sugar and flour into the batter and mix well.
- Pour into the baking pan – best over a silicon baking sheet, and glide through to make a thin layer.
- Sprinkle almond flake over the thin layer and ready to bake.
- Bake for 20 minutes until all surface turned golden brown.
- Note : If some area is still light colour, remove those with darker colour and pop the balance into the oven again!
- Once out from oven, you may slice with knife to the desired size and let it cool and remove from tray and break into desired size and shape.
- Keep in airtight container and enjoy!
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