CAT'S TONGUE COOKIES (SHIROI KOIBITO)

Ingredients:
(Recipe adapted from here)
70g Unsalted butter (I used salted butter)
150g Icing sugar (sifted) (I reduced to 110g)
120ml Whipping cream
2 tsp  Vanilla essence
60g Egg whites
130g Cake flour (sifted)
1/4 tsp Sea salt (I omitted this)

Preheat oven to 170C. Line the baking sheet with baking paper. (I preheat at 180C)

1. Melt the butter by putting the butter in a bowl and place over the pan of simmering
    water, then take the bowl out of the pan.
2. Pour the icing sugar and salt in the butter whisk to combine.
3. Pour the cream into the butter bowl and mix, then whisk in the vanilla essence.
4. Pour the egg whites into the butter mixture, whisk to combine.
5. Put the flour into the butter mixture, fold to combine.
6. Put the mixture into the piping bag fitted with 1.5cm nozzle.
7. Pipe into 6cm long cookie.
8. Bake the cookies for 10-15 minutes, or until golden brown around the edge.

HOMEMADE VANILLA MARSHMALLOWS (without egg white)

(Recipe adapted from here)
Bloom Stage
4 1/2 teaspoons unflavored powdered gelatin
1/2 cup cold water

Syrup Stage
3/4 cup sugar
1/2 cup light corn syrup, divided
1/4 cup water
1/8 teaspoon salt

Mallowing Stage
2 teaspoons pure vanilla extract
3 tablespoons creamy peanut butter (I omitted this)

Coating 
1 1/2 cup of confectionery sugar
1 cup of corn starch or potato starch 

• Lightly coat a 9 X 13 inch baking pan with cooking spray. Use a paper towel to wipe and coat the surface of the pan evenly. (I used a 8" by 8" baking pan)
• Add gelatin to a bowl of cold water. Whisk together and let soften for about 10 minutes.
• In a 1 1/2 quart saucepan, stir together the sugar, 1/4 of the corn syrup, water and salt over high heat.
• Boil, stirring occasionally until the temperature reaches 240 degrees F on a candy thermometer. (Make sure the tip does not touch the bottom of the pot)
• While boiling, pour remaining 1/4 cup of corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave gelatin on high for about 30 seconds. Stir again and pour into the mixer bowl. (I double boiled over simmering water) (I Set the speed to low and keep it running.
• When the syrup reaches 240 degrees F, slowly pour it into the mixer bowl.
• Increase speed to medium and beat 5 minutes.
• Increase speed to medium high and beat 5 more minutes.
• Increase speed to highest setting and beat 1-2 minutes.
• Beat in vanilla.
• Place peanut butter into a small bowl and add a quarter of the batter. Quickly stir until well blended. Scrape the peanut butter mallow back in the mixer bowl with the vanilla batter. Use a large spatula to gently fold the two batters together until mostly blended. (I omitted this step)
• Pour into prepared pan, using an offset spatula to quickly smooth it out.
• Sieve a layer of coating on top generously
• Let it set for about 6 hrs then cut into small pieces using a pizza cutter brushed with oil.  Put more coating on cut surfaces and shake off excess coating in a sieve.

BANANA CHIFFON CAKE

Prepare a 8inch (20cm) round cake mould, removable base preferred

(Recipe adapted from here.)
(I made the following changes :1) I used 5 small chiffon cake mould. 2) I preheat oven at 180C 3) I baked at 180C for about 25mins)

Ingredients of batter:

• 80 gm cake flour
• 3 egg yolks
• 14 gm caster sugar
• 35 gm vegetable oil
• 45 gm milk
• 1/8 tsp salt
• 2 ripe bananas, about 240 gm

Ingredients of egg whites:

• 4 egg whites
• 40 gm caster sugar
• 1/2 tsp cream of tartar

Method:

1. Preheat oven to 165C (330F). Use a small food processor to process the bananas into paste. Set aside.
2. Mix the egg yolks with 14 grams of sugar until smooth. Add oil, milk and mashed bananas. Combine very well. Sift in cake flour, incorporate all ingredients well until you get a smooth batter.
3. Use an electric mixer to beat egg whites first for a while until bubbles form. Add cream of tartar. Add one third of the 40 grams of sugar at a time. Combine well between the adds, until stiff peaks form. 
4. Fold in the egg whites into the batter. Add one third of egg whites at a time in order to easily incorporate the egg whites 
5. Transfer the batter into the cake mould that shouldn’t be non-stick or greased. (The mould you use is very important to get the best result. It helps the cake avoid from shrinking too much after removing from the oven, once the temperature drops.) Pop in the preheated oven and bake for 55 to 60 minutes. Test it by an inserted needle coming out clean. Remove from oven and immediately revert the cake mould upside down on a wire rack. Let it cool completely. Carefully remove from the cake mould. 

JAPANESE PASTRY

Puff Pastry
(Recipe adapted from here)

Ingredients A
300gm plain flour
100gm bread flour
40gm butter
1/8 tsp salt
15gm sugar
1 egg
160gm water

Ingredient B
300gm pastry margarine

adequate sugar

Method :

1. Mix ingredients A, knead to form smooth dough. Let is rest for 15 minutes.
2. Roll out the dough into rectangular shape.
3. Place the pastry margarine onto half side of the dough then wrap it up.
4. Roll out the dough into 1.5cm thick and fold the two ends to the centre then form a book fold with 4 layers. Let it rest for 15 minutes.
5. Repeat step 4 three more times.
6. Roll out the puff pastry into 3mm thick and 20x30cm rectangular shape, then brush the top with water.
7. Roll it up like a swiss roll. Keep refrigerated for at least 3 hours to let it firm.
8. Cut it into 10mm thick, coat both sides with sugar. Roll it to 2mm thick oval shape.
9. Place it onto a prepared pan lined with baking paper and sprinkle some sugar on top.
10. Bake at 170C for 20-25 minutes or until golden brown.