4 ingredients green apple jelly

Today, we’re gonna share with you on how to make a four ingredients green apple jelly, this time, we will provide the recipe for you to try our newly developed jelly.


green apple puree(frozen) 1000g

sugar 200g

water 1000g

gelatin mass 240g


In order to make our green apple jelly, we just put all of the apple puree, sugar and water into a big pot and bring to a boil. Here is the reason why we do this, the green apple puree and the water are liquid, that could be mix together well, for the sugar, it could be dissolved well in such large volume of liquid, imagine you’re making a syrup, you just need to mix large volume of water and dissolve the sugar inside the water, it’s very easy to make, just mix the green apple puree, water and sugar together, then bring them to a boil.water

Green apple puree, sugar and water

After that, we’re gonna make our gelatin mass, we’re using gelatin powder with water, the ratio is 1:5, one part of gelatin powder to 5 part of water so in this recipe, we are using 40g of gelatin powder with 200g of water and a total of 240 gelatin mass.


In order to make the gelatin mass, we must use cold water, as room temperature is too warm for the gelatin to mix, that might lead to a very soft texture. If our gelatin is soft, that means it might be easy to get some remaining dry gelatin powder, that will ruin our green apple jelly.

Here’s how to prepare our gelatin mass, we use cold water to mix with the gelatin powder with a whisk, so we can get rid of dry gelatin residue and have a stiff gelatin solid mass.

Lastly, after we boil our puree mixture, off the heat and add in our

nice, stiff gelatin mass that make a nice green apple jelly.

Finished product

The jelly can be served with cups or it could be used to make layers in an individual cake so if you would like to know how to make it, stay tuned for our future’s post.

Easy& juicy roasted chicken with honey and black pepper

Hi guys, today we’re going to share how to make a simple roasted chicken at home. Here is the following recipe:


Whole chicken/ chicken thighs/ chicken wings


25g Salt

50g Black pepper

25g Olive oil

10g Oregano

50g Honey/ golden syrup

80g Cake flour (coating for chicken)

First of all, We have bought two whole chickens so we need to trim it to our ideal size and clean out all the excess. (You can also use boneless chicken thighs or chicken wings just what ever you want.)

After that, seasoning with salt, black pepper, Oregano and olive oil. Marinated at fridge for overnight.

Then, sprinkle some cake flour to a clean plate, add in a pinch of salt, then dip in flour coating as both sides. *(Do not throw away the excess marinade sauce by the chicken)*

Afterwards, pan-fry them lightly until golden brown and crispy but do not overcook.

Next, preheat your oven to 180°C/ 355°F, just put the whole tray in the oven and bake about 20 minutes as first round.

After 20 minutes, use the remaining marinade sauce (salt, black pepper, olive oil and Oregano) and add in honey then mixed well. Smear the glaze on chicken’s crust gently. *Repeat this step for two times. Return in the oven and bake it about 10 minutes. (Total: 20 minutes)

Finally, you can enjoy the juicy roasted chicken seriously. It’s a w e s o m e !😍

A crispy crust but juicy and tender inside. You can taste the balanced of salty, spicy and sweetness in your mouth. The aroma was unbelievable.😍

We hope you guys will enjoy this recipe and try to do that, see you next time. Bye!

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By New Cook King

Hello大家好,今天想來分享一個在家也能輕鬆做到的簡易食譜- 蜂蜜黑椒烤雞。美味程度可以媲美外出吃到的呢~ 食譜如下:


雞隻/ 去骨雞扒/ 雞翼


25g 鹽

50g 黑椒

25g 橄欖油

10g 奧勒岡 (牛至)

50g 蜂蜜/ 糖漿

80g 低筋麵粉 (沾雞件用)

首先,將雞切件洗淨,去除多餘肥油及拔掉內藏。 之後可作調味,將調味部份順序加進雞件內,用手輕輕按勻,確保每件雞兩面均沾好醃料。完成後放進雪櫃醃一晚使其入味。

過了一天後取出雞件,低筋麵粉加入適量鹽拌勻,將雞件平均地兩面皆沾上麵粉。然後用中火將兩面煎香至呈金黃色,備用。 *注意:不需要煎至熟及避免令其變焦黑*

然後,以攝氏180°C/ 華氏350°C 預熱焗爐,煎至金黃的雞件放進焗爐先焗20分鐘。20分鍾後取出。

醃雞時剩餘的醃料與蜂蜜混合,分兩次塗上雞的表面,*記住要重複這步驟兩次喔~* 每次塗完後,再放入焗爐焗10分鐘,總共是20分鐘。

最後,取出雞件後確認熟透便可以開動囉😍 美味又多肉汁的烤雞,材料簡單易做。

外皮脆而不油膩,味道帶蜂蜜香,黑椒的微辣刺激感,咸味三點完美地平衡,效果相得益彰。大家也來試試做吧~ 謝謝你的收看,Bye!

※謝謝你的收看,歡迎留下意見及看法作交流,如果想了解更多食譜,請讚好貼子及跟蹤我們,留意New Cook King的最新近況吧!※

By New Cook King

Fluffy chiffon with only 4 ingredients

Today, we’re gonna share with you how to bake a fluffy chiffon with only three simple ingredients.

First of all, we’re not going to share the recipe with you but the tips on making a fluffy chiffon cake.

Secondly, we should know the basic ingredients in making a chiffon cake and they are eggs, sugar and cake flour and oil. Every steps is important.


In order to have a tasty and fluffy chiffon cake, we must separate our eggs to egg whites and yolks as we want to have a super fluffy chiffon. The egg whites and egg yolks must be beaten into a perfect volume separately so we can have a lot of air in our cake batter.

Remember, the egg yolks should mix with the cake flour to become a paste like texture and the cake flour must be sifted before mixing with our egg yolks or you’re gonna have a very coarse and sandy cake batter.

For the egg whites, we’re going to whip it with a mixer with medium speed, never whip the egg whites with high speed, as the air bubbles will become rough and airy and that will affect our meringue’s final’s quality.

Never ever add sugar to your egg whites before whip it up, here is the reason why we never add sugar before we whip up the egg whites. If we add sugar into the egg whites, the egg whites absorb the sugar and form a coating on the surface. If we beat the egg whites with a coating, the egg whites will be harder to whip to a french meringue, the sugar can not dissolve into the egg whites to become stiff.

Here is a meringue that is good for a fluffy chiffon cake.

good volume meringue makes fluffy chiffon cake

After you whip the meringue, it’s the process to fold into the egg yolk paste.

In our opinion, we fold in the meringue with the egg yolk mixture as the meringue is light in weight but egg yolk paste is dense and heavy, if we fold the paste into the yolk, it is possible but you might ruin your cake batter as the paste will sink into the meringue and become difficult to mix well, you might break the meringue when you’re using more force to fold in the mixture.

After that, mix 1/4 of the cake batter with the oil, the reason why we only mix 1/4 of the cake batter with the oil is because of the density, as the oil is denser than our cake batter. If we mix the oil with the cake batter directly, the oil sinks in the bottom of our cake batter so we mix the oil with 1/4 of the batter so the mixture become homologous so it won’t sink.

Lastly, we pour into our cake mould.

we’re making pandan chiffon XD