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Monday, February 16, 2015

Almond Florentines 年饼。杏仁脆饼片

有了这个杏仁脆饼预拌粉, 杏仁脆饼片的制作过程变得轻松简单。新年期间亲朋好友聊天时,有这款香脆脆的小零嘴陪伴,实在让人欢喜!谢谢朋友送来的预拌粉,你的心意让我感动!
Almond florentines are easy to make with this packet of florentines premix.Thanks to a friend who sent me this good stuff! 
在此先跟部落格的姐妹朋友们拜个早年,衷心恭祝大家:
羊年喜气洋洋,吉祥如意,福寿安康,财源广进 
I wish all my lovely blogger friends, followers, readers have a very Happy, Healthy and Prosperous Year of Ram!
This is my final batch of CNY bakes for this year.  I'm going for my holidays soon. See you all after CNY break! 
Almond Florentines 杏仁脆饼片
(Recipe adapted: from Anncoo Journal)

Makes : 1 x 10.5" x 10.5"

Ingredients

 125g Almond flakes
 100g Florentine premix 

Method:

  1. Preheat oven at 170C. Line baking tray with non grease paper. 
  2. Combine 250g almond flakes and 100g florentine premix together, mix well. Spread evenly on baking tray and bake for 20 - 25 minutes (rotate pan half way through baking time) till golden brown. (I bake
  3.  **bake only one tray at a time
  4. Remove tray from oven and immediately use a pizza cutter to cut biscuits. Then leave biscuits to cool and store in an airtight container.
My note :My oven baked at 175C for 25 minutes. (lower middle rack)

Saturday, February 14, 2015

Strawberry Sandwich Cookies 草莓酱夹心饼

让我家草莓酱夹心饼陪你度过浪漫的情人节吧!
祝福你情人节快乐!甜甜蜜蜜
 Happy Valentine's Day, my friends!
这个饼干带有草莓酱微微酸甜和淡淡柠檬香,让人吃了心情愉悦!
谢谢美女的好介绍哦!
 These cookies are filled with strawberry  jam, taste slightly sweet-sour and with the lovely aroma of lemon zest. They will definitely brighten your day! 
温馨小提醒 : 搽了果酱的饼干,最好一天内吃完,不然第二天饼干会变软。
建议吃时才搽果酱, 这样可以保持饼干酥脆度。
Strawberry Sandwich Cookies 草莓酱夹饼
(Recipe adapted from: Butter.Flour & Me,  Eileen Dairy)

Ingredients
90g Butter (at room temperature) 
50g Brown sugar
125g Cake flour/low protein flour (sifted)
3/4 tsp Baking powder
15g Ground almond
1/2 tsp Lemon zest (I used one lemon)
1/2 tsp Vanilla essence

Filling
Strawberry jam (I used organic strawberry spread)

Dusting
Confectioners' sugar for dusting

Method :
  1. Beat butter and brown sugar until fluffy. Add in lemon zest and vanilla essence, mix  to combine.
  2. Add in ground almond, cake flour & baking powder mix on low speed until the dough comes together in a mass.
  3. Dump the dough out onto your work surface and shape into a flat disk. Cover with plastic wrap and place in the fridge for 30 minutes.
  4. Roll the dough out between 2 pieces of paper wrap, about 3 mm thickness, half of the dough cut with a flower shaped cookie cutter (for bottom).
  5. Another half of dough, cut with the same flower shaped cookie cutter, then cut the center of each cookies with a smaller flower-shaped cutter (or any other shape).
  6. Place cookies on an baking sheet.
  7. Bake in preheated oven at 170C for 15- 20 minutes, until the edges begin to brown.
  8. Allow the cookies to cool to room temperature.
  9. Dust the cut out cookies with confectioners' sugar and spread strawberry jam on each cookie. 
  10. Sandwich your cookies together.

** These cookies are crispy, but once they are filled with the jam they start to soften. So if you want the cookies to stay crisp, fill them with the jam the day of serving. 


I'm submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes
&
I am submitting this to the "Cook & Celebrate: CNY 2015" hosted by Yen of Eat your heart outZoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe.

Tuesday, February 10, 2015

Crispy Almond Cookies香脆杏仁饼

今年连做了两款脆片的杏仁饼干,过几天再分享另一款。。。
很早前朋友已经跟我提起这款饼干了,我一直担心铺面和切工的过程,
所以就拖到最后才开工。
其实只要付出一点点的时间和耐心,还是可以顺利完成的, 并没有想象中的困难。
我老公对这饼干赞不绝口,更停不了口。。。哈哈哈!
谢谢我宝贝朋友的推荐和食谱分享!
I made two kinds of crispy almond cookies this year. Another one I will share it later...
A friend recommended me this recipe earlier. It sounds like a tedious process to me but in fact it is not difficult to do, you just need a little bit of time and effort to spread it evenly and thinly. Thank you my dear friend for this lovely recipe!
Crispy Almond Cookies香脆杏仁饼 
(Recipe adapted from May@厨苑食谱

Tray Size :1 x 13" x 13"
              :1 x 9” x 11"

Ingredients

A  160g Butter
    100g icing sugar

B  30g egg white
    2 drops almond essence

C  150g superfind flour
    50g ground almonds
      
Topping
2 egg yolks (+1 tsp milk)
50g almond flakes

Method
  • Cream butter and icing sugar on high speed for 1 minute.  Scrape mixing bowl and continue to mix on medium high speed for 4 minutes.
  • Add in egg white and almond essence.  Mix on medium speed for 1 minute and high speed for 4 minutes.
  • Add in ingredients (C).  Mix for to form a dough.
  • Spread the dough onto a greased tin and roll evenly with a rolling pin. Bake in a preheated oven at 180C for 8~10 minutes until half cooked.  Take out cut into rectangles and brush with egg yolk.  Place a piece of almond flake on each of the cookies, Brush again with egg yolk on top of the almond flake.
  • Bake in a preheated oven at 170C for 8 minutes or till golden brown.

I'm submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes
&
I am submitting this to the "Cook & Celebrate: CNY 2015" hosted by Yen of Eat your heart outZoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe.

Sunday, February 8, 2015

Cranberry Orange Cookies 香橙蔓越莓饼干

香橙蔓越莓饼干~ 香酥松脆,散发清新橙香味,每一口都让人感到幸福洋溢!
这食谱太棒了,值得收藏!
These cookies are truly amazing, crisp and very refreshing citrus flavour, definitely a keeper recipe!
我照着Wendy的方法,用饼干沾鲜橙汁, 果然是好吃到飞上天!嘻嘻!
I agreed with Wendy this is heavenly to dunk with fresh orange juice! 
Yummy yummy~

Cranberry Orange Cookies 香橙蔓越莓饼干

(Recipe source : adapted from Table for 2...or moreMin's Blog)

Ingredients
  • 160gm salted butter
  • 100gm icing sugar
  • 1 small egg
  • 250gm plain flour
  • 1.5tsp baking powder
  • 1/4 tsp baking soda
  • 1 Tbsp orange zest 
  • 80gm dried cranberries, chopped
  • 50gm pistachios or macadamia, chopped 
Orange sugar
  • 80gm sugar
  • 1 Tbsp orange zest
Method
  1. Prepare orange sugar. Mix sugar with orange zest. Set aside.
  2. Sift flour together with baking powder and baking soda. Set aside.
  3. Cream butter with icing sugar and egg until creamy and smooth.
  4. Pour half the sifted flour into the creamed butter and mix until just combined.
  5. Mix the remaining flour with chopped cranberries and pistachios and pour into the dough. Mix until just combined.
  6. Take 1/2 Tbsp of dough and shape into balls. Roll them in the orange sugar. Place the balls 2 inches apart on a lined baking tray. 
  7. Flatten each ball with the bottom of a glass.
  8. Bake in a preheated oven at 180C for around 13 to 15 minutes until the edges are lightly golden.
My note : I used 2 oranges, will increase to 4 ~ 5 oranges next time
I'm submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes
&
I am submitting this to the "Cook & Celebrate: CNY 2015" hosted by Yen of Eat your heart outZoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe.

Wednesday, February 4, 2015

Steamed Chocolate Layer Cake 蒸巧克力千层蛋糕

今年满脑子都是家乡传统新年糕饼。。。
蒸巧克力或咖啡千层糕也是我们家乡很受欢迎的一款!
明知自己的`“蒸功夫”向来不行,不过为了那记忆中的好味道,就豁出去!嘻嘻!
虽然蛋糕没有平均的层次,但那味道足已俘虜了我的味蕾!
As I really craving for my hometown traditional CNY goodies. decided to bake this traditional Steamed chocolate layer cake.

Even though I'm not good in handling steaming, yet I encourage myself to give this a try. Although you can see some layers are look uneven but the taste is heavenly!!! Bet I have a sweet dreams tonight, ZZZzzz!!! :)
Steamed Chocolate Layer Cake蒸巧克力千层蛋糕 
(Recipe adapted from: 蓝色小厨 & My Little favourite DIY with slight changes)

Makes :  7"x7" square pan with removable bottom 

(A) 
225g Butter

(B)
5 Eggs

(C)
150g Condensed Milk
150g kaya

(D)
135g Plain flour
100g Horlick

(E) Mix all together, set aside
4tsp Cocoa powder
1.5Tbsp Warm water

Method 
  1. Beat A till pale and fluffy. Add in B, one egg at a time and blend well.
  2. Add in C and D, beat till all combine
  3. Divide batter into two portions. one plain and the other one add in dilute chocolate (E).
  4. Steam in a 7 x 7 inches square pan (grease the pan and bottom line with parchment paper) layer by layer( each layer is 150g of batter). Each layer steam for 4~5 minutes. Do not steam too long as the surface of this cake will wrinkle and causes uneven layers.

Monday, February 2, 2015

Kuih Mo Mo/Kuih Makmur/Ghee Cookies 久违了~年饼。莫莫饼

西马东海岸一带的人称为Kuih Makmur,在东马我们叫它Kuih Momo。
奇怪的是大家都叫Kuih (糕),但事实它却是饼干,还是东马人的年饼!
从小到大我都爱吃这款莫莫饼!不过中间也错过了好几年。。。
我今年决定把这款饼干学起了,以后每年保证都可以吃到,呵呵!
对Mui Mui 家的这个食谱,相当满意!谢谢她让我从温回记忆中的好味道!
This is Kuih Makmur, a delicacy originated from East Cost of Peninsular Malaysia but in the other part of East Malaysia, we called it Kuih Mo Mo. It sound strange we called it kuih (cake) even though it resemble more to a cookies. It is normally being serve during CNY in my hometown and has been one of my favorite since those childhood days. I have long forgotten about this traditional delicacies after moving to KL and by chance, happen to be "reunited" with it through a blog. 
Since I have decided to go ahead with making this cookies in order to inherit the tradition. I'm very satisfy with Mui Mui's kuih mo mo recipe. Thanks her for bringing me back to that long lost taste :)
Kuih Mo Mo/Kuih Makmur/Ghee Cookies 莫莫饼
(Recipe source : My little favourite DIY)
Makes : 58 pcs (6g each)

250g plain flour
30g dry milk powder
130g 'QBB' brand ghee

Icing sugar or glucose, for rolling the balls

Method :
  1. Fried the plain flour in a wok without oil until it is fluffy and dried. Sifted.
  2. Add milk powder into the fried flour and mixed ghee in, to form into a soft dough. The dough will be just nice to roll into small balls (5~6g each)
  3. Arrange the balls into baking trays and bake at 160c for 15 minutes.
  4. Be careful these cookies are very fragile when they're hot from oven or warm.
  5. Let the cookies cool a little before sifting icing sugar or glucose onto them and coated them evenly before storing in a container.
I'm submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes
&
&
I am submitting this to the "Cook & Celebrate: CNY 2015" hosted by Yen of Eat your heart outZoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe.  

Friday, January 30, 2015

Pineapple tart 年饼。黄梨挞

 旺来! 旺来!旺来!
家家户户都不能缺少的新年饼 ~黄梨挞
今年用一个食谱,做了两个不同的造型。
这个黄梨挞的口感深得家人喜爱!谢谢Ann的好食谱!
Ong ah! Ong ah! Ong ah! 
Pineapple tarts ~ a must have for Chinese New Year! 
I made two different shaped tarts with this recipe. My family thoroughly enjoyed these pineapple tart very much. Many thanks to Ann!!!
Pineapple Tart 黄梨挞
(Recipe adapted from Anncoo Journal, also refer to Helena's Kitchen)

Ingredients

250g cold butter
1 egg
75g custard powder
140g icing sugar
440g plain flour
1 tsp honey
1 tsp vanilla extract
1/8 tsp egg yellow colour

1 kg pineapple jam (roll jams into small balls)

Method
  1. In a mixing bowl put cold butter (cut cubes), honey, vanilla extract, egg yellow colouring, egg and icing sugar together and mix roughly till mixtures crumbly (30 seconds). Then add in the plain flour and custard powder and mix the mixtures for another 30 seconds.
  2. Place mixtures on to dusted flour table and knead to a smooth dough.
  3. Divide dough into small portions and wrap with pineapple jam.
For Pineapple shaped tart
    4.  Roll the tart into an oval shape and use a small scissors to snip the surface to form 
         spiky look. 
    5.  Roll out green dough, use a daisy flower cutter to cut the leaves. Place a leaf at the
         top.
    6.  Bake at 180C for about 12 mins.

For Round shaped tart
   4.  Use cookie cutters to print shape on top.
   5.  Bake at 180C for 15-20 minutes.

My note :
Pineapple shaped tart ~ dough 9g each : pineapple jam 8g each)
Round shaped tart ~ dough 10g each : pineapple jam 1og each)
I'm submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes