finally gettin around to posting these babies😍😍 strawberry and chocolate scones! i kid you not, these scones got me through ap euro last year and definitely got me through more tests this year! i think because it’s a really quick recipe so i can procrastibake but then I also have enough time to study, something like that... 😂 // i had the loveliest conversation with my friend back in good ol mn and it just reminded me so much about the importance of maintaining genuine and true relationships. There’s something so warming about being able to immediately pick up a conversation with a friend, even if you haven’t talked in a couple months! so if you haven’t reached out to someone in a while, do it! chances are they’d love to hear your voice and i’d say it’s an evening well spent when you get to talk and laugh despite distance apart! but back to the scones... i loosely adapted @bakeritablog scone recipe. i actually cut out the butter to make them dairy free and a little more crumbly so they go better with tea, but it’s totally personal preference! i also used all whole wheat flour for a good ol wholesome taste. the thing i love about scones is that you can totally change up the fillings super easily! i love strawberry chocolate, apple, or pear, or the filling from the original recipe: peach and blackberry! i think scones are a super adaptable recipe to whatever fruits are in season or on hand! have a wonderful thursday 💋
Pandan flavoured mochi roll 🤗🤗🤗 Anyone knows the name in Chinese?? . The red bit is natural beetroot color. I don’t buy food coloring 🙅🏻♀️! Making red food dye is so easy. Just boil 2 beetroots with little water. Save the red water in small jars and freeze. Beetroot pieces can be used in soup or stew. . Ingredients: 1/2 cup glutinous rice flour 糯米粉 1/4 cup toasted glutinous rice flour (for dusting) 2 Tbsp wheat starch 澄麵 2 tsp tapioca flour 木薯粉 1/3 cup sugar 110g water Optional: Few pieces Pandan leaves Red food dye / Make your own beetroot coloring . 1. Boil Pandan leaves in 110g of water for about 5 minutes. Remove leaves, add sugar, then leave aside to cool. 2. Spread 1/4 cup glutinous rice flour in a flat tray and bake in oven for 10 minutes at 170C. 3. Sift glutinous rice flour, wheat starch and tapioca flour into a bowl. 4. Add in sugar Pandan water and mix well with a pair of chopstick/spatula. 5. Grease a small rectangular dish with oil and pour the mixture into it. Steam for 5-10 minutes. 6. Remove dish from steamer. Immediately, brush a thin layer of food coloring on top and let it cool for 10-15 minutes before rolling 7. Dust your working area with cooked glutinous rice flour. Gently peel and roll it up. 8. Oil your knife and cut the rolls.