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Helaina

@helaina.bakes

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an unserious baking + matcha diary
📒 recipes in caption

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Whats’s better than regular chocolate chip cookies? Pistachio cream dark chocolate cookies 😋

Recipe:
* 130 g pistachio cream spread (I used @fixandfogg )
* 180g all-purpose flour
* 1 tablespoon cornstarch
* ½ teaspoon baking powder
* ½ teaspoon baking soda
* ½ teaspoon salt
* 120 g unsalted butter, melted and cooled
* 100 g brown sugar
* 50 g white sugar
* 1 egg, room temperature
* 1 teaspoon vanilla extract
* 100 g dark chocolate (I used @whittakersnz 62%)
* 50 g unsalted pistachios, shelled and roughly chopped

1. Preheat the oven to 180°C
2. Roast pistachios for 8-10 minutes, then chop and set aside
3. Use a teaspoon to scoop each pistachio cream ball and put on a baking sheet. Freeze for 1 hour minimum.
4. Combine flour, cornstarch, baking powder, baking soda and salt in a bowl
5. Melt and cool butter in a separate bowl (still should be liquid) then mix in brown and white sugar, followed by the egg and vanilla extract
6. Combine dry ingredients with butter mixture until justttt incorporated
7. Fold in chopped chocolate and pistachios (save a small handful for decoration if desired)
8. Use an ice cream scooper to portion out each cookie dough ball
9. Flatten and place a ball of frozen pistachio cream filling into the centre, and ensure the filling is fully covered with dough
10. Decorate with more pistachios and/or chocolate
11. Bake for 10-12 minutes or until the edges are golden with a soft centre.
12. Let cool for 5-10 minutes before digging in

#baking #satisfying #aesthetic by @helaina.bakes

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10

6 months ago

🥐 shiopan for the revival of the channel haha
recipe adapted from erinscozykitchen

helaina and @_daniel.cooks special

Recipe
400g bread flour
120g cake flour
365ml ice water
30g sugar
8g salt
30g milk powder
40g unsalted butter (goes into dough)
7g instant yeast
12 x 15g butter chunks (can be salted butter)

bake at 200°C

#saltbread #asmr #baking by @helaina.bakes

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17

6 months ago

a week of matcha made w @n2matcha 😋
Monday
strawberry matcha 🍓
Mix 1 Heaped tbsp sugar with a handful of strawberries (cut off green stems) and let sit for 10 minutes to draw out natural juices and make a quick syrup Then use a fork to roughly break up the strawberries place at the bottom of your glass.
Add 130ml oat milk and 3-4g matcha whisked with 30-40ml 70-80°C water. Best summer matcha!!

I find the taste of fresh strawberries far more appealing than strawberry jam or cooked strawberries in my matcha lattes. I find cooked strawberries tend to overpower the delicate taste of matcha.

Tuesday
Lemon curd and earl grey 🍋
Place a tablespoon of lemon curd at the base of your glass (recipe in previous post). Then add 130ml oat milk + 1tsp earl grey syrup (recipe in last post) and 3-4g matcha whisked with 30-40ml 70-80°C water

Wednesday
Ube Coconut with maple coconut cream 🍠
Ube milk: mix 1tsp ube extract with 130ml coconut milk and sweeten with 3g maple syrup or 5g white sugar. Froth together.
Whisk 3-4g matcha with 40ml water
To make cream: mix 50ml Coconut cream with 1tsp maple syrup.

Thursday
Coconut cloud ☁️ matcha
130ml coconut water. Cloud was 30ml water, 3.5g matcha and 50ml coconut cream. Whisked till light. Pour over iced coconut water to make it float. If I made this again I would reduce the matcha quantity to 2.5g or 3g because it came through STRONGGLY compared to a normal matcha latte with oat milk.

Friday
Jasmine tea matcha 🌷
Honestly not my favourite I found the jasmine green tea too astringent and almost fully overtook the taste of the matcha making it a vibrant green drink that tasted like jasmine tea. I cold steeped the jasmine tea (1 tea bag + 100ml water) for 12 hours and then added the matcha (3-4g + 30-40ml water, in a 1:10 matcha to water ratio). I topped it off with maple coconut cream like Wednesday’s matcha (not shown in video).

Saturday
CLASSIC MATCHA as made earlier. Cold foam is just 2tbsp milk 2tbsp cream and 1tsp maple syrup.
Matcha ratios (from n2 matcha 3-4g matcha and 30-40ml water, 120ml oat milk, 6-8g maple syrup depending on your desired sweetness)

#fyp #matcha #matchalatte #satisfying by @helaina.bakes

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15

a year ago

Made this for a lil tea party hehe

RECIPE:
Earl Grey Syrup recipe
150ml water
150g Sugar
2 Earl Grey tea bags

Boil water and steep tea bags for 5 minutes, then add sugar and continue simmering until thickened.

Infused Earl Grey cream
15g earl grey tea (your choice, I used 20g)
250ml 37% fat whipping cream
50g icing sugar (you can adjust the sugar level depending on how sweet you like it), but the more sugar you add the stiffer the cream will be.

Mix the cream and earl grey tea together and place in fridge to cold steep for a minimum of 4 hours. If you want to use tea bags instead of loose leaf, you may need to steep the cream for longer as the cream cannot penetrate the fine mesh of the tea bags as compared to using loose leaf tea (or just cut open your tea bags).

When ready to use, remove from the fridge and strain either through a regular sieve or cheescloth if you don’t want any tea leaves. Whip until frothy, then add your icing sugar and whip till stiff peaks.

Sponge Cake
7 Egg whites
90g Sugar
5 Egg yolks
35g Sugar
10g (two teabags worth) of Earl Grey tea
60ml Milk
40ml Vegetable oil
1 tsp vanilla extract
85g Cake flour
2g Baking powder

Preheat your oven to 175 degrees Celcius, and line a large sheet pan (mine is 33cm by 45cm) with baking paper.
Beat the eggwhites on low until frothy, and then add the 90g sugar in three parts. Beat until stiff peaks are achieved. Combine the egg yolks, 35g sugar, earl grey tea, followed by the mllk, oil and vanilla extract. Once incorporated, whisk in the flour and baking powder, careful not to overmix as this may cause your cake to sink. Then gently fold in your egg whites, until justtt incorporated. Spread evenly on your sheet pan and bake for 20-25 minutes, or until golden brown.

Immediately flip the cake upside down and remove from the cake pan after taking it out of the oven. Gently peel back the parchment paper (don’t worry if it rips because this will become the inside of your cake. Roll the cake up and allow to cool for an hour (don’t let it cool for any longer the 2 hours as it may set and crack when you unroll it).

#baking #swissroll #cake #satisfying #earlgrey #earlgreytea #aesthetic #dessert by @helaina.bakes

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31

a year ago

Coconut Ube Matcha Latte
Whisk the 4g matcha (i used @n2matcha ofc) with 40ml water until microfoam is achieved with bamboo whisk.

Using a metal whisk, mix coconut milk and sugar (don’t use your bamboo whisk for this part as it will get mouldy) and add matcha to this.

Ube cold foam
Whip the ube extract with the milk and cream until thick but still thin enough to pour.

Add ice to a cup followed by the matcha and then the cold foam.

#matcha #matchalatte #baking #matchalover #aesthetic #funny #barney by @helaina.bakes

3

2

a year ago

Chocolate cake recipe as adapted from @chelsweets (made a couple changes)

Chocolate simple syrup:
* 100ml water
* 70g sugar
* 5g Dutch cocoa powder

Heat the sugar and water and whisk continuously until it boils. Then remove from the heat and stir in the cocoa powder. Let cool before using.

Chocolate Cake Recipe
* 260g all-purpose flour
* 400g white sugar
* 75g Dutch cocoa powder
* 1 1/2 tsp baking soda
* 2 tsp baking powder
* 1 tsp salt
* 210ml warm water
* Shot of espresso (44ml)
* 250g sour cream, room temperature
* 115ml vegetable or canola oil
* 2 large eggs, room temperature
* 2 tsp vanilla extract

Line the base of three 20cm (8inch) circle or square cake tins with baking paper and grease the sides with butter. Preheat oven to 175 degrees celcius.

Sieve and mix together the flour, white sugar, cocoa powder, baking soda, baking powder and salt (dry ingredients). In a separate bowl, whisk together the sour cream, oil, eggs, vanilla extract, warm water and espresso (Wet ingredients).

Then add the dry ingredients to the wet and whisk together untl incorportated, ensuring no clumps. Be careful to not overmixx as this may result in a dense cake due to gluten development.

Divide the cake batter equally into the 3 cake tins (~500g in each tin) and bake for 22-25 minutes.

Flip cake upside down to cool. Once cooled, slice the top layer off, and slice each into half to make 6 layers.

Chocolate Buttercream ( I reduced the quantity
* 230g butter (unsalted, but I used salted to bring out the flavour)
* 55g cocoa powder
* 5g vanilla extract
* 320g icing sugar
* 120ml heavy cream (37%)
* 80g melted dark chocolate (I used @whittakersnz )
* 20-30ml whole milk
[Recipe continued in comments]

#baking #satisfying #chocolovers #chocolate #chocolatecake #dessert #foodporn #whittakers #cake #recipe #funny #ganache #sibling #siblinggoals by @helaina.bakes

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7

a year ago

Greenest green matcha tiramisu 😋
Matcha Tiramisu Recipe:
Disclaimer: This recipe is not an authentic tiramisu recipe as it uses whipped cream and a custard base (and of course matcha)

15g Matcha powder +5g for dusting (I used @n2matcha absolute pure quality)
200ml 75°C water
3 tablespoons maple syrup

Custard base:
250 ml milk (divided, 30ml and 220ml)
75g sugar (divided 25g sugar and 50g sugar)
30g All purpose flour
3 large egg yolks
40g salted butter (salt enhances the flavour)
1tsp vanilla extract

250g mascapone
200ml heavy cream (37% fat)
45g icing sugar

Matcha whipped cream:
80ml heavy cream (37% fat)
8g matcha
30g icing sugar

24 ladyfingers

Method:
Cream Base:
Simmer 220ml of milk with 50g sugar on medium heat. At the same time, mix the three egg yolks with 30g sugar, 30ml milk and 30g flour until smooth in a separate bowl. When the milk mixture is simmering, slowly drizzle into the egg yolk mixture, whisking constantly to avoid scrambling the eggs. When fully incorporated, return the mixture to the stove and continue whisking until it starts to thicken. When the custard has thickened, turn the stove off and add the vanilla extract and butter and mix well.
Set aside to cool with glad wrap touching the surface to ensure a film is not developed.

Whip the cream (ensure it is cold) to stiff peaks. Mix the cooled custard base with 200g of mascapone, and then fold in the whipped cream (Notice I mix all three in the video, but to maintain the whipped cream structure, it is best to follow the recipe as I have stated). This will be your cream base.

Matcha whipped cream:
Sieve and mix the 8g matcha powder into the 80ml cream and whip until soft peaks.

To make the matcha for dipping, sieve the 15g matcha powder and first add 100ml water, and whisk until fully incorporated. Then add the remaining water and whisk to combine. (Recipe continued in comments)

#baking #satisfying #matcha #matchalover #matchatiramisu #tiramisu #aesthetic #dessert #dessertporn #decadent #sweets #bakinglove #foodporn #matchalatte by @helaina.bakes

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18

a year ago

guys these cinnamon rolls will make you want to go for a run right after i kid you not 🏃‍♀️ an enriched brioche dough with butter, eggs and milk (in this economy?) that made me go broke after buying all the ingredients. patiently waiting for my next pay day. these cinnamon rolls are absolutely delectable thank you to my fellow coworkers for helping me finish them.

#cinnamonroll #cinnamon #baking #brioche #satisfying #foodporn #bakedgoods #cinnamonrolls by @helaina.bakes

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13

a year ago

16 hour overnight focaccia!! easiest bread ever so light yet flavourful

#focaccia #bread #satisfying #baking #foodporn #aesthetic #pov #foodporn #asmrsounds by @helaina.bakes

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12

a year ago

3

5

a year ago

baked char siu bao!! complete w a manuka honey glaze to stop u getting sick in the nz winter lol

#charsiubao #bao #bread #satisfying #food #chinesecuisine #baking #foodporn #foodlover #foodgasm by @helaina.bakes

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6

a year ago

portuguese custard tarts

spent 8 hours making these laminated dough came through tho 😩

#eggtart #pastry #laminateddough #foodporn #satisfying #baking #bakingtime #dessert #custard #aesthetic #portugueseeggtart by @helaina.bakes

3

10

a year ago