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Ultimate Omnoms

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Cookies and Desserts, Recipes ·

Injeolmi (roasted soybean rice cake)

Injeolmi is a traditional sweet Korean rice cake coated in roasted soybean powder called “konggaru” (콩가루) or kinako (きなこ)in Japanese. Traditionally it was a labour of love, pounding glutinous rice to create a chewy rice cake, then coated in roasted…

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Classic tang mian sponge cake
Baking science: Soft pillowy sponge cake
Injeolmi (roasted soybean rice cake)
Ube Oreo Cookies
Matcha red bean mochi brownie
Pandan rice blender bread
Bunny Easter cake
Strawberry matcha latte

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🍵 Iced vanilla latte Easy peasy way to get an

🍵 Iced vanilla latte

Easy peasy way to get an aesthetic matcha latte 💚. Just mix a bit of powder matcha into your vanilla syrup and let your whisk do the magic ✨

Idea inspired by @saturday.cafe
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#ultimateomnoms #matcha #icedmatcha #homecafe #drinkstagram #foodblogger #bakestagram #homemade #classic #eeeeeats #instafood #forkyeah #aucklandeats #nzbloggers #foodblogger #foodcapture #foodstagram #foodstagram #eatfamousfeature

Happy international waffle day 🧇 Hands down my

Happy international waffle day 🧇

Hands down my favourite kinda waffles. I waited SO long to buy the 🐧 waffle maker second hand because it’s discontinued 🥲. Keep your eyes peeled at op shops or @trademe_nz. Got mine for a steal at $10! It has entertained many kids both at school and at home since then 😆

Save the easy waffle recipe to make any day ✨

Ingredients:
300g standard flour
1 tsp salt
4 tsp baking powder
120g sugar
2 eggs
360ml warm milk
75g melted butter
1 Tbsp vanilla extract

Method:
1. Mix the dry ingredients together
2. Beat the eggs and combine with the rest of the wet ingredients
3. Pour the wet ingredients into the dry bowl and mix until combined
4. Pour the batter into preheated waffle maker and let it work its magic 🌟
5. Best served when hot and crispy on the outside
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#ultimateomnoms #waffles #penguinwaffles #procrastibaking #homebaking #foodblogger #bakestagram #homemade #classic #eeeeeats #instafood #forkyeah #aucklandeats #nzbloggers #foodblogger #foodcapture #foodstagram #foodstagram #eatfamous

Cannot get enough of this matcha drizzle 💚. As

Cannot get enough of this matcha drizzle 💚.

As some of you may know, I am basically synonymous with matcha, I love it that much 😆. So what a privilege it was to create some matcha content for @matchamatchanz.

You’ll be seeing a series of images and videos soon with my favourite iced vanilla matcha, a secret tip on making clump-free matcha, and my morning matcha ritual ✨

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#ultimateomnoms #matcha #icedmatcha #homecafe #drinkstagram #foodblogger #bakestagram #homemade #classic #eeeeeats #instafood #forkyeah #aucklandeats #nzbloggers #foodblogger #foodcapture #foodstagram #foodstagram #eatfamousfeature

Pork floss rolls 🍞 A real case of don’t yuck

Pork floss rolls 🍞

A real case of don’t yuck my yum when I was growing up. But I just couldn’t get enough of it 🤤

Save the recipe below or find it on the blog ✨

Ingredients:
Tang zhong mixture
40 g bread flour
200 g water
Bread dough
600 g bread flour
60 g sugar
12 g salt
10 g dry yeast
10 g milk powder
200 g milk (lukewarm)
60 g heavy cream
1 large egg
50 g unsalted butter (room temperature)
Egg wash
1 egg
1 tbsp milk

Filling
Pork floss
Furikake
Spring onion

Instructions:
1. Make the tang zhong roux by cooking the flour and water over low heat. It is ready when a thick paste is formed. Take it off the heat to cool to room temperature.
2. Make the bread dough by mixing flour, sugar and salt together in a bowl.
3. In a separate bowl mix together the yeast, milk powder, milk and cream. Let sit for 5 minutes.
4. Add the milk mixture, tang zhong roux, and egg to the dry ingredients. Mix until it comes together in a dough.
5. Add the softened butter and knead until dough becomes elastic and smooth, and you can stretch a piece into a windowpane.
6. Put the dough in a lightly greased bowl. Cover and put in a warm place until it doubles in size for about an hour.
7. Punch the gas out of the risen dough.
8. Shape the dough into desired shape and fill with pork floss, furikake and spring onion
9. Place the dough into the pans for a second rise. Cover lightly with plastic wrap and let rise for about 30-45min until you can poke the bread and it rises back halfway.
10. Brush entire top of bread with egg wash and bake at 180C for 25-30 minutes, or until top is golden-brown.
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#ultimateomnoms #porkfloss #porkflossbun #subtleasianbaking #subtleasiancooking #homebaking #foodblogger #bakestagram #homemade #classic #eeeeeats #instafood #forkyeah #aucklandeats #nzbloggers #foodblogger #foodcapture #foodstagram #foodstagram #eatfamous

🧁 Biscoff cupcakes The luscious biscoff icing

🧁 Biscoff cupcakes

The luscious biscoff icing is a DREAM. I’m not usually a fan of eating icing, but I scoffed this down with no regrets.

Optimum Bon Appetit mixer kindly gifted by @froothie. Apply the discount code Ultimateomnoms15 for your very own 🤩

This recipe makes enough for 12 cupcakes. Double the recipe if icing a cake!

Ingredients
* 280g castor sugar
* 115g water
* 4 eggs
* Pinch cream of tartar
* 340 g unsalted butter (room temperature)
* ½ cup biscoff spread

Instructions
* In a saucepan, mix half the sugar with the water over medium, stirring until the sugar dissolves
* As your sugar is heating to 110ºC, start to whip the egg whites with a pinch of cream of tartar.
* When the egg white starts to get frothy, slowly add the rest of the sugar in two batches to
* Keep heating the sugar syrup until it reaches 110ºC. By then the egg whites should reach stiff peaks
* With the mixer on high, slowly pour the sugar syrup down the side of the bowl of egg white meringue
* Keep whipping until it forms a stiff peak
* Feel the bottom of the bowl, wait if it is still hot. Change to the paddle attachment.
* Only when it feels slightly warm, start adding the butter cubes, one by one. Make sure each cube is incorporated before adding the next one
* Continue beating the buttercream until smooth - keep going even when it looks curdled. It’ll come together I promise!
* Once smooth, add the biscoff spread and keep beating until fully incorporated. The meringue icing will be luscious!

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#ultimateomnoms #cupcakes #biscoff #biscoffcupcakes #homebaking #foodblogger #bakestagram #homemade #classic #eeeeeats #instafood #forkyeah #aucklandeats #nzbloggers #foodblogger #foodcapture #foodstagram #foodstagram #eatfamous

🍰 Tang mian soft sponge You’ve heard about

🍰 Tang mian soft sponge

You’ve heard about tang zhong to make fluffy bread, but what about tang mian?

The soft texture of the sponge cake is made possible by the tang mian method. This method coats the flour with fat before adding anything else. This inhibits the formation of gluten and creates a beautifully soft and moist cake 🤩

Save recipe below or find it on @ultimateomnoms blog under Classic Tang mian sponge cake ✨

INGREDIENTS
Egg yolk mixture
* 65 g oil
* 200 g milk
* 55 g sugar
* 6 egg yolks
* 180 g cake flour
* 1 pinch salt
Egg white mixture
* ½ tsp cream of tartar
* 130 g sugar
* 6 egg whites

INSTRUCTIONS
* Heat the oil in a small saucepan using low-med heat. Sift in the cake flour and mix
* Add the milk with the sugar and mix. Take the saucepan off the heat
* Add the egg yolks in one at a time, whisking between each one
* Add a pinch of salt
* In another bowl, whisk the egg whites until foamy and add the cream of tartar. Add the sugar in batches and whisk until the egg whites reach stiff peaks
* Preheat the oven to 150ºC and prepare your hot water bath
* Add one third of the egg white to the yolk batter and mix well. Using a spatula, fold the remaining egg white in two batches. Do so gently and thoroughly so no streaks of egg white remain
* Pour the batter into the lined 8” cake pan and smooth the top with a spatula. Tap the pan against the tabletop to get rid of any large air bubbles
* Put the cake pan into the hot water bath, ensuring that the water height reaches at least a third of the cake pan
* Bake in the preheated oven for 1 hour 20min or until a skewer inserted in the centre of the cake comes out clean
* Remove from the oven and tap the pan against the tabletop a few times to prevent shrinkage. Transfer to cool on a wire rack pan for 10min before unmoulding

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🍪 Superpower cookies Do you know anyone who n

🍪 Superpower cookies

Do you know anyone who needs some cookie love? After cyclone Gabby came for us in NZ, I know we all need to look after each other more 💜These cookies were rolled in extra chocolate chips for that extra love 🍪

Made using my @froothie mixer, it was easy peasy to make and cleanup. Cos let’s be real, we all love baking but we don’t love the mess 🙄

The team at @froothie have been super generous and those who are looking to buy their mixer can enjoy a discount using the code Ultimateomnoms15 ☺️

Save the cookie recipe below or bookmark it on the blog ✨

INGREDIENTS

* 280 g standard flour
* 1 tsp baking soda
* 1 1/2 tsp cornstarch
* 1/2 tsp salt
* 170 g unsalted butter
* 135 g brown sugar
* 100 g castor sugar
* 1 egg
* 1 egg yolk
* 1 tsp vanilla extract
* 1 packet chips
* 2 cups chocolate drops

INSTRUCTIONS
* Mix the flour, baking soda, cornstarch and salt in a bowl
* In another bowl mix the melted butter, brown sugar and castor sugar until all lumps are gone
* Mix in the egg and egg yolk, then the vanilla extract
* Pour the wet ingredients into the dry ingredients and mix together
* Add 1/2 of the chocolate drops
* With an ice-cream scoop, roll into balls
* Cover and chill in the fridge for a few hours or overnight
* Before baking, roll the cookie balls in the leftover chocolate drops
* Bake at 170°C for 12-15min. Remember they will continue to bake on the cookie sheet so it's ok if they look soft when you first take them out
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