May, 2022 - The Grazing Wombat

新しく日本語サイトを作りました. The Grazing Wombat Japan

今後日本語のレシピはこちらからになります。↑

Hi All!
This time I made Melting moments with Lemon Myrtle and roasted macadamia nuts.
When you eat it, the fresh aroma of lemon myrtle and savory nuts will make your mouth water.
Lemon myrtle is very versatile and is used in herbal teas, dressings, cooking, confectionery and medicine.

What do you need
Lemon myrtle
Plain flour
Butter
Icing sugar
Macadamia nuts
Lemon

About Lemon Myrtle
You can buy lemon myrtle tree
Also, you can buy it from healthy shops.
I got it from an organic garden and put the leaves in a freezer bag and it the freezer.

Tip for this recipe
Fresh leaf lemon myrtle can be frozen or dried to make it easier to powder.
When macadamia nuts and lemon myrtle are ground into a powder, salt is added to make it easier to powder.
Bring butter to room temperature.
Letting the cookie dough sit in the refrigerator for 30 minutes to an hour makes it easier to cut.
When the buttercream is applied to the cookies, the cookies should be completely cool.
The timing for making buttercream is best when it is used immediately after the cookies are baked and cool.
It is especially easy to melt in summer. If you make it first, you will have to store it in the refrigerator. When you are ready to use it, you must bring it to room temperature.

Melting Moment with Australia native Lemon myrtle

Rich buttercream tastewith a fresh lemon myrtle aroma that will leave your mouth watering.

Course Australia native, lemon myrtle, sweet

Cuisine Aus or NZ

Keyword snack

Prep Time 30

Cook Time 15

Servings 12 each

Author The Grazing Wombat

Equipment

1 Food processor

Ingredients

For Cookies dough

100 g Macadamia nuts 160℃ roast
150 g Butter
80 g Icing Sugar
200 g Plain flour
5 g Lemon myrtle use 2.5g for cookies dough
½ tsp Salt For lemon myrtle
½ tsp Salt For macadamia nuts

For the lemon myrtle filling

150 g Icing sugar
100 g Butter
2.5 g Lemon myrtle
1 each Lemon zest

Instructions

For making cookie dough

Roast macadamia nuts in oven at 160 degrees for 5-7 minutes.
While waiting for the nuts to roast, in a blender add lemon myrtle and ½ tablespoon salt, blend well, then put a side.
Next, add the roasted macadamia nuts and ½ tablespoon salt, blend well, then place the nuts in a bowl.
In the same blender, add the butter and icing sugar and blend well.
Add flour and blend well.
Place the cookie dough into a bowl and add the macadamia nut and the lemon myrtle then mix well with hands.
Divide the cookie dough into two parts, form into bars, wrap and place in the refrigerator for 30 minutes to 1 hour.
Preheat the oven for 160 degrees
After 30 minutes, remove cookie dough from refrigerator and cut into 6-7 mm pieces.
Shape the cut cookie dough by hand, one at a time.
Place the cookies dough on a tray with baking paper.
Press down on the cookie dough with the tip of a fork.
Bake the cookies for 15mins.
After 15mins, place the baked cookies on a rack to cool down.

For Making butter cream.

Zest lemon.
Put butter, icing sugar, lemon zest, and lemon myrtle into the blender and blend well until smooth.
Place the tip into a piping bag and fill with the butter cream.
Make sure the cookies are completely cooled.
Spread the butter cream on half of the cookies
Sandwich the butter cream with the other half of the cookies.

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Hi All

This time I made Char Siu Bao for Gluten Free.
This recipe doesn’t need time for the dough to rise and uses the same pork belly bites again so saving time and effort.

Tips for this recipe
For the filling will give you enough for 10-12 Gluten free Char Siu Bao.
The dough recipe will produce 5-6 Gluten free bao so if you want to make 10-12 each of gluten free Char Siu Bao, please double amounts.
When you steam Char Siu Bao, cover the lid with kitchen towel so don’t drop excess moist on Char Siu Bao.
Using pudding moulds and put muffin or cupcake cups in the moulds to hold Char Siu Bao in shape.
If you don’t have a steamer, use deep frypan. (Check the video how to)

How to make Gluten Free Char Siu Bao

This recipe doesn’t need time for the dough to rise and uses the same pork belly bites again so saving time and effort.

Course Bread

Cuisine Gluten free

Keyword dinner menu, easy, Gluten free, quick

Prep Time 15

Cook Time 15

Servings 5 people

Equipment

1 Steamer if you don't have one, use deep frypan

Ingredients

For Char Siu Bao filling

250 g Pork belly bites From Coles
½ each Onion
95 g Spring onion
1 tsp Garlic Grated
1 tsp Gigner Grated
1 tbsp Sugar
1 tbsp Honey
1.5 tbsp Tamari
1 tbsp Sake
1 tbsp Olive oil
½ tbsp Starch
1 tsp Water

For Gluten free Bao

150 g Gluten free self raising flour
200 ml Rice oil
30 g Raw sugar
1 tbsp Rice oil

Instructions

Chop the spring onion and onion fine.
Grate garlic and ginger (I often use already grated ones from a jar or tube)
Remove the pork skin and chop the pork small pieces.
Add sesame oil into a frypan and turn heat to mid.
Cook the onion and spring onion until soft.
Add the ginger and garlic and stir.
Add the pork and cook until it soft.
Add sugar, honey, sake, and Tamari and stir.
Put the starch into a bowl. Add the water and mix well. This is starch mixture.
Pour the starch mixture on the pork and stir until it thickens.
Pour the pork mixture on a tray and let it cool down.
Making gluten free Bao, pour the rice milk into a bowl. Add rice oil and sugar and mix well.
Add the gluten free self-raising flour into the bowl and mix well.
Put muffin cupcake cups into pudding moulds.
Fill the mould halfway with the gluten free Bao mixture.
Put the pork mixture onto the Bao mixture.
Cover the pork mixture with the remaining Bao mixture.
Place the moulds into the steamer.
Fill the bottom of the steamer with water and bring to the boil.
Cover the steamer’s lid with towel. (If you are using a bamboo steamer, you don’t need a towel.)
Steam Char Siu Bao for 12-15mins.
After 12mins, remove char Siu Bao from the steamer and let them cool.

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