Posts Tagged condensed milk

Semperit Cookies (Custard Cookies)


There are many names for this cookie but I’ll stick to the original name of Semperit Cookies


125g Butter, softened to room temperature
1/4 cup of condensed milk
185g of corn flour
1 Tablespoon custard powder


Ready to bake


1. In a mixing bowl, place the softened butter and condensed and mix using a hand whisk, until combined and smooth. Do not over mix or the cookies will flatten when baked.

2. Add in both the flours and use a sturdy spatula to mix into a smooth dough.
You can also switch to using your hands after the ingredients are more or less mixed in.

3. Place some dough into your semperit mould and press out the cookies on to a lined baking sheet. I used my thumb to push the dough through a piping nozzle as I only made a small batch.

4. Bake in preheated oven at 150C for 20 minutes then lower to 130C for a further 20 minutes. This is to prevent the cookies from turning brown. Adjust the temperature according to your oven.

5. Cool completely before storing in air tight containers.



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Bread Loaf


Bread Loaf

240g  full cream milk (liquid)
40g condensed milk, at room temperature
330g bread flour
1/2 tsp salt
25g unsalted butter, soften at room temperature
1 tsp instant yeast

20 x 10cm pullman pan – grease and flour well. If you do not have a pullman pan, use a bread loaf pan

Method is using a bread machine.

Add milk, condensed milk and salt into the bread machine, followed by the dry ingredients.  Select the dough mode and press start. Once a smooth dough has form, add the softened butter.  The cycle will end with the first proof. Whole cycle is 1.5 hours.

Once the dough has completed the first proof,  remove the dough, punch down to de-gas and divide into 3 equal portions. Roll into balls and rest for 10 minutes. After that take a ball, flatten it with a rolling pin, then roll up like a swiss roll. Repeat with the balance two balls.

Return to the first piece, flatten again and roll up into a swiss roll and place into prepare pan. Repeat with the balance. Cover with the pullman pan cover and allow to proof until 70% full. Start to preheat your oven to 180C. Once ready, bake for 35-40 minutes or until bread is golden brown.

Remove from oven and unmould immediately and allow to cool on rack.

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Condensed milk Chiffon Cake

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Condensed Milk Chiffon Cake

6 eggs yolks (65g with shell)
100g corn oil
120g self raising flour
1/2 tsp salt
80g condensed milk + 50g water

6 eggs whites
90g sugar
1/4 tsp cream of tartar or 1/2 tsp lemon juice

1 tsp of coffee powder.

Line the base of an 8″ tube pan. Do not grease the sides.

1. Put oil in a saucepan and heat on low fire until just simmering. If you have a thermometer it should read 70C. Remove and immediately add the flour and stir with a whisk until smooth.
2. Lightly whisk the condensed milk, water and egg yolks together and add into the flour batter to mix well.
3. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
4. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen. Remove a 3-4 tablespoon and mix with the coffee powder.
5. Pour half the batter into prepared pan. Drop dollops of the coffee flavored batter on top and pour in the balance natural batter to cover the coffee batter. Use a chopstick to go round the batter a couple of times and gently tap a few times to remove big bubbles.  and bake in water bath at 160C for 70-80mins or until the cake bounces back when you lightly press the top.
6. Remove from oven and invert immediately on top of a slim mug or bottle to cool completely before unmoulding.

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Custard filled Greentea Snowskin Mooncakes



Green Tea Custard Snowskin Mooncakes Recipe
By Christine’s Recipes
Yield: 8 mooncakes (each 65 grams, size 4.5cm x 4.5cm x 2.5cm)

Ingredients of snowskin:

40 gm glutinous rice flour
20 gm rice flour
8 gm wheat starch
12 gm plain flour
35 gm caster sugar
160 ml milk
35 ml condensed milk
30 ml vegetable oil (such as sunflower oil or canola oil)
1½ tsp matcha powder
3 Tbsp cooked glutinous rice flour, for coating

Ingredients of filling:

20 gm cake flour
20 gm custard powder
20 gm milk powder
55 gm caster sugar
30 gm whisked egg
30 ml condensed milk
80 gm coconut cream
45 gm butter, melted

To prepare the filling:

Sieve all flours in a large mixing bowl. Add sugar. Whisk together the egg, condensed milk and coconut cream until combined before adding melted butter. Pour into flour and mix until a smooth. Strain into  a large and shallow pan. Cover with foil and steam for 15 to 20 minutes over medium-high heat. Once firm remove and let it cool down, give it a few kneads until smooth then wrap in cling film and chill in fridge for later use. Divide into 8 portions of 32g each and roll into balls.

Rolled into balls and keep chilled until needed for easier wrapping

Rolled into balls and keep chilled until needed for easier wrapping

To prepare the snowskin:

Sieve all flours in a large mixing bowl then add sugar and stir with a whisk to mix.  Mix milk and condensed milk together before pouring into the flour mixture. Mix until combine then stir in vegetable oil.  Strain through a fine sieve into a large and shallow pan. Cover with foil and steam for 15 to 20 minutes over medium high heat. Let it cool down before transfering to your mixing bowl and add greentea powder. Knead until you get an even green dough. Divide into 8 portions of 33g each. Roll each piece into a flat circle, keeping the centre thicker.

It's easier to roll between two sheets of cling film or plastic

It’s easier to roll between two sheets of cling film or plastic

To ensemble mooncakes:

Wrap the filling with the snowskin dough firmly and seal the edges well. Coat with cooked glutinous rice flour. Shake away the excess then press in a floured mooncake mould firmly then press it out to unmould. Store in an air-tight container covered with a kitchen paper in the fridge for a couple of hours before cutting and serve. These mooncakes are really soft and need to be handled gently. If you like, you can freeze first in order to cut them into neat slices.

Mooncakes can be kept for a few weeks in the chiller. Just thaw it before serving.

Have to be really gentle with these mooncakes, do not press too hard otherwise it will stick to the mould

Have to be really gentle with these mooncakes, do not press too hard otherwise it will stick to the mould


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