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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

Tuesday, January 27, 2015

Almond Cookies 年饼。杏仁酥

这款小巧又香酥的杏仁酥,让人停不了口!
These little almond flavoured cookies are very addictive.
 Hmmm... I can't stop keep my hand out from cookies jar.
Almond Cookies (杏仁酥)
(Recipe adapted from Aunty Young & Joceline)

Ingredients

110g almond powder
165cake flour
50g icing sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
85g corn oil

Egg brush : 1 egg yolk

Method
  1. Mix ingredients together, then pour in corn oil and knead into a dough
  2. Divide the dough into 7g each, shape them into balls (grease your palm if necessary) and arrange on baking tray.
  3. Spinkle some chopped almond on top, then brush with egg yolk.
  4. Preheat oven at 165C for 20 minutes.
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

Friday, January 23, 2015

Peanut Cookies 年饼。花生饼

新年年饼开跑咯!
第一款 ~ 充满古早味的花生饼
今年买到现成的花生粉,方便又好吃,
要不然这美好的古早滋味,应该也不会这么快出现在我家吧!
Here comes my first batch of CNY cookies ~ Traditional Peanut Cookies
I kept postponing this recipe because for me making ground peanut is a very ma fan (tedious) process :) 

Somehow I manage to get the store-bought ground peanut which is more convenient yet tasty. There's no excuse, let's get started! 
Peanut Cookies 年饼。花生饼

Ingredients

200g biscuit flour /plain flour
100g icing sugar, sifted
200 ground peaunt 
100ml peanut oil

Method
  1. In a mixing bowl, mix flour, icing sugar and ground peanut until well combined.
  2. Add in peanut oil and knead well to form a dough.
  3. Divide dough into small portion (10g each) and shape dough into small ball, use pen cover to press lightly at the centre to make a circle.
  4. Brush the surface with egg yolk and bake in pre-heated oven at 170℃ for 15 – 20minutes. 

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
And

Wednesday, January 21, 2015

Blueberry Cream Cheese Cake 蓝莓乳酪蛋糕

这是几天前为自己做的生日蛋糕。
虽然没有华丽的外表装饰,但却有一种单纯的好味道!  
I baked myself a birthday cake few days ago.
Although there is no gorgeous decorative with appealing finished touch, but it do taste amazing!
Blueberry Cream Cheese Cake 蓝莓乳酪蛋糕

Sponge cake
(Recipe adapted from Nasi lemak Lover)
Makes : 1 x 6" removable bottom cake pan 

Ingredients 


50g butter (salted)
50g cake flour
3 egg yolks (A size)
55g milk

3 egg whites (A size)
50g caster sugar
6g corn starch


Method
  1. Separate egg yolk from egg white in 2 mixing bowl. Set aside to return to room temperature.
  2. Melt butter in a saucepan, once you see small bubbles, remove from heat.
  3. Immediately add in flour, quickly stir to become batter, then add in milk, mix well.
  4. Add in egg yolk one at a time, stir well on each addition. The batter is slightly runny if compare to normal chiffon batter.
  5. Mix sugar and corn starch together. Beat egg whites till foamy, gradually add in sugar and corn starch mixture (in three batches) and continue beat until stiff peaks.
  6. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.Fold in 1/3 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
  7. Pour into cake tin, bake at pre-heated oven at 140C (no fan) for 25mins at low rack, then increase to 170C (no fan) for another 25mins.
  8. Once baked, turn your chiffon tin upside down and cool completely before remove from the tin.
Cream Cheese Frosting

112g cream cheese, softened to room temperature
57 unsalted butter, softened to room temperature
210g icing sugar
1 tbsp heavy cream
1/2 tsp vanilla extract
a pinch of salt

Method
  • Beat cream cheese and butter together on medium speed until no lumps remain. (about 3 minutes)
  • Add icing sugar, heavy cream, vanilla extract and salt, mix with low speed.
  • Increase to high speed and beat for 3 minutes. Add 1 tbsp heavy cream to thin out, if desired.
Assemble
  1. Slice the sponge cake into 3 equal layers.
  2. Evenly spread 1st layer with cream cheese frosting and sprinkle in some blueberries
  3. Then 2nd layer and 3rd layer, repeat method (2)
  4. Top with frosting and spread around the side.
  5. Decorate as desired.
  6.  Chill for 1 hour.

Sunday, January 18, 2015

Button Cookies 纽扣饼干

之前在FB上看到这可爱的花形纽扣饼干,恰好博友又送来了这一本食尚杂志
于是就选了这两种我偏爱的口味。哈!家里开始“生产”起纽扣来了。。。

后知后觉的我,今天就用这个花纽扣来支持我心目中的饼干达人所主办的
Let's Start Sewing ! :) 
Button Cookies 纽扣饼干
(Recipe inspired and adapted from Gourmet Living page 119 with minor changes)

Ingredients
60g icing sugar
100g unsalted butter, diced
 a pinch of salt
1 egg yolk, lightly beaten

A.   Chocolate flavour : 135g cake flour, 15g cocoa powder
B.   Matcha flavour :  135g cake flour, 15g matcha powder

Method
  1. Sieve salt with one component of the flour ingredients. 
  2. Add icing sugar and mix well. Add butter, knead with finger tip into crumbs.
  3. Pour in beaten egg yolk.
  4. Press to form a dough. Repeat the steps with other flavour flour.
  5. Wrap the dough with cling film. Chill for 30 minutes.
  6. Roll the dough  into 0.5 cm thickness. Cut out flower shapes. Arrange on a baking pan.
  7. Use a smaller round cutter, slightly press on center.
  8. Pierce 4 small holes with a bamboo stick. 
  9. Preheat oven at 160C. Bake for 15 minutes.
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

Sunday, January 11, 2015

Strawberry Mousse Cake 草莓慕思蛋糕

在烘焙世界里,  
想学的东西总是无限, 时间却总是有限!
第一次做慕思蛋糕, 虽然过程有点手忙脚乱,
不过结果还算满意!
选了美女的“梦幻草莓慕思蛋糕”, 因为我也想暂时沉醉在绮丽的梦幻里。。。呵呵!
Time flies...There are too many recipes to try yet too little time!
 My first attempt at making mousse cake after 2 years blogging, wasn't it take too long? :)
Strawberry Mousse Cake 草莓慕思蛋糕
Ingredients :

For the cake
A.   1 x 6" chiffon cake (recipe refer here, excluded cranberries and replace rum
       with strawberries essence)

Strawberry mousse
B.   135g strawberry puree 
C.    2.5 tbsp sugar

D.   1.5-2 tsp gelatin 

E.   125g whipping cream
F.   15g sugar 

G.   100g chopped strawberries
   
Method:
  1. Sprinkle the gelatin over the cool water and allow to bloom (about 5 mins). Set aside.
  2. In a small sauce pan bring sugar and strawberry puree to boil over low heat. 
  3. Off the heat, pour gelatin over strawberry puree, stir until gelatin completely dissolved, set aside.
  4. Beat whipping cream with sugar until soft peak.
  5. Fold the strawberries mixture (3) over the whipped cream, mix well.
To assembly cake
    6.   Slice the chiffon cake into 2 equal layers.
    7.   Place the 1st layer into 6" ring mold.  Spread with strawberries mousse 
          and sprinkle in some chopped strawberries (C).
    8.   Then 2nd layer, repeat method (7).
    9.   Chill for 3-4 hours until set.

Strawberries Jelly layer
120g strawberries puree
2 tsp sugar
50g water
2 tsp gelatin powder

Method :
  1. Sprinkle the gelatin over the cool water and allow to bloom. Set aside.
  2. In a small sauce pan bring sugar and strawberry puree to boil over low heat. 
  3. Off the heat, pour gelatin over strawberry puree, stir until gelatin completely dissolved, leave to cool.
  4. Pour the strawberries jelly into mousse cake and chill overnight until set.
  5. Decorate as your desire.

Monday, January 5, 2015

Chocolate Madeleines 巧克力玛德琳

旧作。这款小蛋糕很适合当下午茶小点,小巧的模样,让人总想多吃几个!
之前也做过了原味班兰口味。。。
试用博友送来的新模子, 花纹明显,很好脱模,谢谢你甜甜!

I simply love these traditional small cake for tea time treat. You may also refer here & here for my original and pandan flavour madeleines.
I made these with my new madelenies mould which sent by a blogger friend, thanks Sweetie! It is easy to unmould and the shell shape look obvious.

Ingredients

70g Cake flour
20g Almond meal
10g Chocolate powder
80g Sugar
0.5g Salt
2g Baking soda 
2 Eggs
90g Unsalted butter
40g Dark chocolate
10g Rum

Some butter
some flour


Method :

  1. Preheat oven at 180C.
  2. Melt chocolate and butter in a microware or in a pot over low heat, set aside.
  3. In a bowl, use hand whisk to combine eggs, sugar,salt and sifted cake flour, almond meal, chocolate powder and baking powder.
  4. Add in rum, melted chocolate (2), mix well.
  5. Lightly brush butter inside madeleine mould, dust the mould with the flour and tap out the excess.
  6. Spoon batter into moulds with a teaspoon (Fill batter 90% full)
  7. Bake at 16-18 mins or till golden brown. 
(Recipe adapted and translate from chinese cook 安星美“每天都是饼干日”)