dailydelicious

Mini Green tea financier

2026-05-23T18:11:23.683+07:00

The reason I enjoy making financiers, besides their deliciousness, is that I can use up my leftover egg whites.

That's why I have more and more financier recipes! Haha. This time it's another financier recipe. I'm making them in small, bite-sized pieces. I used 4 cm mini muffin molds, but you can use other sizes too.

The method is the same as my other recipes: start by boiling the butter until the milky part of the butter separates from the fat. As you boil it, this milky part will caramelize (like frying milk in hot oil). When the milk caramelizes, you get a butter with a nutty aroma, which is called "Beurre noisette". When making financiers with other flavors, sometimes I don't prepare the butter like this, but this time, because I wanted the aroma to be very strong, I spent a little extra time.

The sweetened five-colored beans (that I put on top of the financier) add extra sweetness and richness. You can omit them if you don't have them.

Mini Green tea financier

Mini muffin Pan (12 pieces/ 4.5x2.4 cm )

Financier batter

75 g ......................... Unsalted butter

37 g ......................... Almond powder

12 g ......................... Bread flour

15 g ......................... Cake flour

3 g ........................... Green tea powder

1.2 g ........................ Baking powder

72 g ......................... Egg whites

60 g ......................... Granulated sugar

12 g .......................... Honey

1/8 tsp ..................... Salt

Topping

................................. Sweetened Five-Colored Beans

................................. Unsalted butter, and bread flour (or cake flour) for preparing the pan

Put the butter into a saucepan and place the saucepan over medium heat.

Until it becomes light brown in color. Remove from the heat and let the butter cool. We will use it when it reaches 50℃.

Sift the almond powder, both kinds of flour, green tea powder, salt, and baking powder together and set aside.

Mix the egg whites with granulated sugar. Add the honey and mix to combine.

Mix in the sifted flour mixture.

Pour the melted butter into the bowl.

Mix to combine.

Cover and refrigerate for 2 hours.

Brush mini muffin pans (12 pieces/ 4.5x2.4 cm ) with butter. Sift the cake (or bread) flour over the buttered pans.

Turn the pan upside-down and tap to remove the excess flour. Refrigerate until needed.

Before baking, preheat an oven to 190℃

Pipe the batter into the prepared pan.

Top with sweetened five-colored beans.

Bake for 15 minutes in the190℃ preheated oven.

Remove from the pan.

Let the financier cool completely on a wire rack.

Mini Green tea financier

Salt caramel nut cookies

2026-05-08T16:38:00.001+07:00

Before, I always had cookies at home, but after my niece moved into a dorm, I feel like I've been baking less.

Partly because there aren't many people to help eat them. Even though there are many more desserts I want to make, I've had to cut back a bit. But I can't stop baking completely, haha.

After not making cookies for a while, I finally had the chance to try a new recipe.

It's a caramel cookie, but the caramel I used isn't just any ordinary caramel; it's caramel-coated almonds.

Coating the almonds with caramel beforehand allows us to control the sweetness (and bitterness) of the caramel. If we boil the sugar until it becomes very dark, the intensity of the caramel will increase. But be careful not to burn it too much, as it will become bitter.

For this recipe, we don't need to bake the almonds beforehand because when we add them to the hot syrup, the heat from the syrup will cook the nuts (you can hear the nuts popping when you stir them).

I think this cookie recipe is delicious because the flavors are so complex. It's not just sweet; it's also fragrant and has a slight bitterness from the caramel. In short, it's so delicious that I want everyone to try it! ^^

Salt caramel nut cookies

9 pieces

Almond caramel

2 tsp ........................ Water

60 g ........................ Granulated sugar

60 g ........................ Almonds

1/8 tsp ..................... Salt

10 g ......................... Unsalted butter

Cookie dough

65 g ............................. Unsalted butter
1/8 tsp ......................... Salt

1/2 tsp ......................... Vanilla Extract
55 g ............................. Granulated sugar
30 g ............................. Egg
120 g ........................... Cake flour
2 g ............................... Baking powder

Topping

..................................... Flake salt

Preheat the oven to170℃.

Put the water and sugar into a pan and place the pan over medium heat.

Let it boil until the syrup turns into light caramel.

Put the almonds, salt, and butter into the pan.

Stir until the caramel darkens in color.

Pour it onto the baking paper. Spread it out and let it cool completely

Chop the almond caramel and set aside.

Put the butter, vanilla, and salt into a bowl. Beat until smooth. Add the sugar and beat to combine.

Pour the egg into the bowl.

Beat to combine.

Sift the cake flour and baking powder into the bowl.

Pour the chopped almond caramel into the bowl.

Fold to combine.

Use a 5.5 cm scoop to scoop the cookie dough onto a baking sheet. You will get 9 pieces. Lightly press the top with a fork.

Sprinkle flake salt on top.

Bake in the170℃ preheated oven for 14 minutes.

Use a large, round cookie cutter move in circular motion to shape the cookies.

Let the cookie cool completely.

Salt caramel nut cookies

Strawberry cream cheese bread

2026-04-20T16:24:00.001+07:00

Where did everyone go for Songkran festival this year?

For me, I haven't gone anywhere for Songkran in many years because it's always so crowded! Haha. So lately I've preferred to stay home and relax. And actually, there's so much to do at home: baking, reading, drawing, watching cartoons… there’s still so much I want to do!

So today, I'm sharing a treat I made recently: small, filled bread that is perfect for snacking.

The bread is soft because I replaced bread flour with cake flour, so that when you bite into it, the soft filling blends better.

The recipe isn't complicated at all ^^. It just needs a slightly longer period for the first rise compared to typical recipes. Also, when rolling out the dough before adding the filling, be careful not to make the center too thin, as the dough might crack during baking, causing the jam to leak out. That's the only thing to watch out for.

So, if you're ready, let's make some delicious bread together! Let's head to the kitchen!

Strawberry cream cheese bread

12 pieces

170 g ....................... Bread flour

30 g ......................... Cake flour

2 g ........................... Instant yeast

12 g ......................... Granulated sugar

2.6 g ........................ Salt

70 g ......................... Milk

70 g ......................... Water

20 g ......................... Unsalted butter

120 g ....................... Strawberry jam

120 g ....................... Cream cheese

Put the bread flour, cake flour, sugar, and yeast into a bowl and whisk to combine. Add the salt and whisk again.

Pour the milk and water into the bowl.

Mix to combine.

Remove from the bowl. Knead for 7-8 minutes.

Or until smooth.

Add the unsalted butter and knead for 5-6 minutes.

Roll into a ball.

Put into a bowl, cover, and let it rise for 60 minutes.

Fold to release the gas.

Cover and let it rise for 30 minutes more.

Cut the dough into 12 equal pieces. Roll each piece into a ball. Cover and let it rest for 15 minutes.

Brush 12 muffin pans (6.3x3.2 cm. per pan) with unsalted butter.

Roll with a rolling pin. Roll into 9-10 cm. Making sure the center isn't too thin.

Place strawberry jam in the center (10 grams per piece). Place cream cheese over the jam (10 grams per piece).

Cover the filling and pinch to seal.

Put the dough into the prepared pans, press the dough lightly.

Cover, and let the dough rise for 40 minutes.

Preheat the oven to 190℃.

When the dough is ready. Cover with a lid or place a baking sheet on top.

Bake in the preheated oven at190℃ for 14 minutes. Tap the pan over the counter.

Let it cool completely.