Quick Reference

Method:

1. Heat oven to 95 degrees celsius. Line baking sheets with baking paper.
2. Combine egg whites, sugar and cream of tartar by whisking them in an electric mixer or in a large metal or glass bowl.
3. Set the bowl over (but not in!) a saucepan of simmering water to cook. Whisk constantly until sugar dissolves and whites are very warm to the touch. This will take about 3 to 5 minutes.
4. Remove from heat and use an electric mixer to beat mixture, starting with low speed and gradually increasing speed to high until glossy peaks form. After about 5 minutes, beat in peppermint extract.
5. Using a paintbrush, paint vertical stripes of food colouring and shimmer dust inside the pastry bag. Spoon egg white mixture into the bag and pipe 1-inch circles onto prepared baking sheets.
6. Bake meringues for about 60-70 minutes, until just set on the outside. Transfer to a wire rack to cool completely

Method:

1. Combine egg yolks and caster sugar together by whisking in a medium bowl until light and creamy (egg mixture).
2. Separately, combine cream, milk, nutmeg and salt in a saucepan over medium-high heat until mixture reaches a bare simmer (hot milk mixture).
3. Add a tablespoon of hot milk mixture to the egg mixture, whisking vigorously. Repeat this process, one tablespoon at a time to temper the eggs.
4. Once most of the hot milk mixture have been added to the egg mixture, pout the mixture back into the saucepan on the stove.
5. Keep whisking constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 80 degrees celsius on a thermometer). This mixture will thicken more as it cools.
6. Remove from the heat and mix in vanilla extract. This is your eggnog!
7. Pour the eggnog into a pitcher or container and cover with plastic wrap.
8. Place into the refrigerator until chilled and it will thicken as it cools. If you prefer it thinner, blend eggnog with 1 or 2 tablespoons of milk in blender until smooth.
9. Serve with whipped cream and cinnamon if desired (and a dash of rum if you like).
10. This eggnog can be stored in the fridge for up to 1 week. 

Method:

1. Add cream cheese, sugar, peanut butter/Hazella into a food processor and process until combined.
2. Use 2 teaspoons to portion out the mixture or a medium sized cookie scoop, then roll the dough into balls.
3. Place them on baking paper and continue until all of the mixture has been rolled up into small balls.
4. Melt the chocolate in the microwave gently, in 30 second intervals until smooth. Note that chocolate doesn’t change shape when melted in the microwave, so be sure to stir well after each 30 second interval.
5. Dip each ball into the chocolate and gently slide it onto the baking paper.
6. Sprinkle coatings or toppings over the top or around the truffles after dipping 4 truffles before the chocolate sets.
7. Allow the balls to set for 30 minutes at room temperature until hardened. If you’re in a hurry, you can place them in the fridge for about 10-20 minutes. Store the truffles in an airtight container in the fridge for up to 2 weeks. 

Method:

1. Pour the warm milk into a bowl for the electric mixer and sprinkle yeast.
2. Add the eggs, butter and sugar and mix until combined.
3. Add in salt and 480g of flour and mix until ingredients are just combined. (Save the balance of 60g of flour and add in only if needed). Allow the mixture to rest for 5 minutes to allow the flour to soak up the liquids.
4. Change the electric mixer’s beater blade to the dough hook.
5. Beat the dough on medium speed and add in the 60g of flour if needed to form the dough. Knead for 6 to 8 minutes or until the dough is elastic and smooth. At this point, the dough will be tacky and will stick to the sides of the bowl.
6. Grease a large bowl with cooking spray or butter.
7. Remove the dough from the mixer bowl and place into the greased bowl.
8. Cover the bowl with a tea towel and set it in a warm place, allowing the dough to rise until doubled.
9. Turn the oven onto the lowest setting for about 2 minutes, then place the bowl of dough in there to rise. It will usually take about 30 minutes. Do not allow the dough to rise too much as it will result in airy cinnamon rolls.
10. Sprinkle the kitchen counter top or a pastry mat with flour, and turn the dough out onto the pastry mat and sprinkle the top of the dough with more flour.
11. Roll the dough into a rectangle and and use the spatula to smooth the cinnamon filling over the whole dough rectangle.
12. Roll up the dough tightly from the length of the rectangle/
13. Cut the roll into 12 slices and place in a baking pan. Cover the pan and allow the rolls to rise for 20 minutes or until they double in size.
14. Preheat the oven to 190 degrees celsius.
15. Warm the heavy cream until it is room temperature or slightly warm to touch.
16. Once the rolls have risen, pour the heavy cream on top of the rolls.
17. Bake for 20-22 minutes until the rolls are lightly golden brown and the centre rolls are cooked. Do note that the baking time may vary depending on the type of pan used. Check rolls at the 20 minute mark first.
18. Prepare the cream cheese frosting while the rolls are cooling.
19. Combine the softened cream cheese and butter using a hand mixer in a large bowl.
20. Add your favourite extract and powdered sugar and beat until combined.
21. Spread the frosting over the cooled rolls.
22. Serve up fresh or store in an airtight container. 

Whatever your kitchen dreams this Christmas, or if you’d like to create Christmas baking gifts, we’re sure we can help make them come true! Share your creations by posting on Instagram and tagging us @phoonhuat #RedManXmas #RedMan #BakeWithRedMan so we can see what you’re up to. Leave us comments for what other festive recipes you’d like to see!