matcha agar

ingredients:
- 100 ml warm water
- 1 tbsp matcha powder
- 600 ml water
- 4 g agar powder or 1/2 agar bar
- 7 tbsp sugar / 95g rock sugar

1. Mix matcha with warm water until dissolve

2. Add agar and water to a saucepan.

3. Whisk the agar water and bring it to a hard boil on medium-high heat, being careful not to let the liquid boil over.

4. After the agar powder is dissolved, add sugar until the sugar all melted

5. Add the matcha water. And mix well. And continue cook at medium-low heat for 2 minutes. If you add sugar before boiling, agar powder may not be dissolved.

6. Pour the agar in small silicone cups.  Wait until firm, can keep in refrigerator.

Ref: https://www.justonecookbook.com/how-to-make-agar/ & https://www.justonecookbook.com/matcha-vegan-panna-cotta/

* if u want the agar more chewy, add tapioca four in the cold matcha water first.  And follow the step 5.

vanilla cupcakes / cake pops

ingredients:
- 1 cup unsalted butter at room temperature
- 2 cups white sugar
- 4 large eggs at room temperature
- 2 3/4 cups all-purpose flour
- 2 1/4 tsp baking powder
- 3/8 tsp salt
- 1 cup milk
- 1 tsp vanilla extract

- food coloring, optional

1. Preheat oven to 350F

2. Line 24 cup muffin tin with muffin papers (or 96 mini-cupcakes)

3. In a large bowl, cream the butter and sugar until smooth, using an electric mixer on medium speed.

4. Add eggs one by one, beating well after adding each egg.

6. Combine flour, baking powder and salt in a bowl and whisk together.

7. Add flour mixture in three parts, alternating with milk and vanilla, and beating well (still using your electric mixer.)

8. Spoon the batter into the muffin papers so they are about 3/4 full.

9. Bake 20-22 minutes, until tops spring back when lightly touched.

10. Remove cupcakes from pan and cool completely before frosting.

Notes:
Making 12 cup muffins or 48 mini cupcakes
ingredients:
- 1/2 cup unsalted butter at room temperature
- 1 cup white sugar
- 2 large eggs at room temperature
- 1 1/4 cups all-purpose flour
- 1 1/8 tsps baking powder
- 1/8 tsp salt
- 1/2 cup milk
- 1/2 tsp vanilla extract

Bake 12-16 minutes

Making 6 cup muffins or 24 mini cupcakes
ingredients:
- 1/4 cup unsalted butter at room temperature
- 1/2 cup white sugar
- 1 large eggs at rom temperature
- 3/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/4 cup milk
- 1/4 tsp vanilla extract

Ref: Bake Sale Sara Varon - Robot Dreams

self-rising flour (1 cup)

ingredients:
- 1 cup all-purpose flour
- 1 1/4 tsps baking powder
- 1/4 tsp salt

1. Mix well, and it can store up to a year.

Raspberry squares

ingredients:
Crust:
- 1 cup unsalted butter, melted
- 2 cups all-purpose flour

Filling:
- 1 cup raspberry preserves

Topping:
- 2 1/4 cups all-purpose flour
- 1 1/2 cups unpacked light brown sugar
- 1 cup unsalted butter at room temperature, cut into smallish pieces

1. Preheat oven to 350 F.

2. For the crust, combine butter and flour in a large bowl, until it becomes doughy.

3. Spread dough evenly into a 9 by 13 inch glass baking dish.  You can use a large piece of waxed paper to press down the crust so it is flat and even.

4. Bake the crust for 17 minutes.  Let it cool completely before covering it with the filling.  As the crust cools, you can prepare the topping.

5. In a large bowl, mix the flour and the brown sugar.

6. Cut the butter into the flour and sugar with a pastry blender (or a fork), until the mixture has the texture of coarse crumbs.  Don’t overmix it.

7. Once the rust is cool, spread the raspberry preserves evenly over the crust, leaving a 1/4 inch edge all around.  (Any of the preserves that are touching the side of the pan will dry our when baking.)

8. Pour the topping evenly over the preserves.

9. Bake for 20-25 minutes until lightly browned.

10. Allow to cool before cutting into squares.

Ref: Bake Sale Sara Varon - Robot Dreams

sugared flowers

ingredients:
- 12 freshly cut, pesticide-free, edible flowers
- 4 tsps meringue powder
- 1 cup superfine sugar
- water

1. Pull petals from flowers. The white bases of the petals (especially on roses) may be bitter, so trim them off.

2. Rinse flowers to remove dirt and check for insects. To rinse, fill small bowl with lightly salted cool water and dip each petal. Afterwards, quickly dip petals in very cold water to perk them up. Air dry on paper towel. Petals must be completely dry before proceeding.

3. In a small bowl, dissolve 4 tsps of meringue powder in 4 tbsps of water

4. Hold flower petals with tweezers.  Apply thin, even layer of meringue mixture with paint brush.  Any places not coated with turn brown,

5. With tweezers, hold petal over bowl and sprinkle with superfine suagr.  Tap the tweezers to remove excess sugar, and repeat on other side.

6. Place on superfine sugar-coated wax paper to dry.  Let dry in a cool place for 2-4 hours, longer if humidity is high.

7. When dry, pick up petals with tweezers and set into frosting.  Sugared flowers can be made in advance and stored in an airtight container (for up to a year) in a cool dry place.

Notes:
Example of some common edible flowers (be sure they are pesticide-free):
- daisies, nasturtiums, lavender, marigolds, roses, pansies, violets

Ref: Bake Sale Sara Varon - Robot Dreams

Fermented garlic in honey

ingredients:

- Peeled garlics
- honey

1.  In a clean dry jar, place the garlic cloves, you want to leave some room at the top.

2.  Pour the honey into the jar until the cloves all cover.  But make sure there is some space at the top. As the garlic ferments in the honey, it can bubble up.

3.  Cover the jar with coffee filter and rubber band.

4.  Make sure the garlic cloves stay covered with honey.  Let sit for 4 weeks, or 28 days.

5. The garlic will darken, and the honey slightly more liquid, and then you know it is ready.