Tuesday, February 14, 2017

樱花牛油曲奇 Sakura Butter Cookies








很快的年过完,接着来到了情人节,
祝福大家情人节幸福快乐。

















樱花牛油曲奇 
 
材料 :
 
牛油  150克
细砂糖  100克
蛋黄  2个
香草精  1/2茶匙
低筋面粉  280克
奶粉  20克
发粉  1/2茶匙
 
盐渍樱花  适量 (将盐冲洗掉,浸泡在清水里,沥干备用。)



 

做法 :
 
1. 牛油加糖打至变白,加入蛋黄和香草精搅拌均匀。
2. 筛入粉类 拌成团,擀成长方形。
3. 盖上保鲜膜,冷藏至硬(约30分钟)。
4. 取出,用模型印出形状,放上樱花。
5. 放进预热烤箱,170度烤15-20分钟或金黄色即可。
 
 
 
Sakura Butter Cookies
 
Ingredients : 
 
150g butter
100g castor sugar
2 egg yolks
1/2tsp vanilla extract
280g plain flour/cake flour
20g milk powder
1/2tsp baking powder
 
sakura(Rinse off the salt,soak the pickled sakura with clean water,drain and discard the water.)
 
 
 
Method :
 
1. Cream butter and sugar until light and fluffy.
2. Add in egg yolks and vanilla,mix well.
3. Sift in flour and mix well to form a dough,wrap with plastic wrap and keep in the freeze for 30mins.
4. Flatten the dough,cut out using a cookie cutter,place the pickled sakura on it.
5. Bake in preheated oven at 170 degrees C for 15 - 20 minutes until light golden brown.
 
  




 


 
 

 
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Wednesday, January 25, 2017

香脆紫菜卷 Crispy Seaweed Rolls 。 炸慈菇片 Fried Arrowhead





2017年饼来到最后两款,香脆可口的紫菜卷和慈菇片。
预先祝福大家新年快乐,[鸡]祥如意,[鸡]星高照,鸡年行大运。



























 
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Tuesday, January 24, 2017

奧利奧曲奇 Oreo Cookies






年饼之十一,第一次加入奧利奧做成饼干,
也是蛮香的。
















奧利奧曲奇

材料 :

牛油  150克 (软化)
细砂糖  80克
蛋  1个
普通面粉  200克
发粉  1/4小匙
奧利奧饼干  60克 (压碎)


做法 :

1. 将牛油和细砂糖搅拌松软,加入鸡蛋,拌匀。
2. 筛入面粉、发粉和奧利奧饼干屑,拌匀成团。
3. 把面团分割小等份,搓圆,放入烤盘。
4. 放入预热烤箱180°C,烤15分钟至熟。



Oreo Cookies

Ingredients :

150g butter (softedned)
80g caster sugar
1 egg
200g plain flour
1/4 tsp baking powder
60g oreo biscuits (crusted)


Method :

1. Beat butter and sugar until creamy. Stir in egg,beat until well blended.
2. Fold in sifted flour,baking powder and biscuit crust,mix until forms dough.
3. Roll the dough into ball shapes,arrange into baking tray.
4. Bake in preheated oven at 180°C for 15 minutes.

(Recipe source Chinese New Year Festive Cookies Selected)













 


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Monday, January 23, 2017

芝士杏仁饼 Cheese Almond Cookies







年饼之十~芝士杏仁饼,每年的年饼系列也是少不了杏仁饼,
今年换成了加入芝士粉,挺香的。















芝士杏仁饼

材料 :

牛油  100克 
糖粉  40克
蛋黄  1个 
芝士粉  50克
低筋面粉  120克
发粉  1/4茶匙

表层 : 蛋黄  1个,杏仁碎  少许


做法 :

1. 牛油加入糖粉一起搅拌至发白。
2. 蛋黄分2次加入拌匀。 
3. 加入芝士粉,昏合均匀。
4. 筛入面粉,拌匀成团。
5. 把面团擀平,印出形状
6. 排放在铺了烤纸的烤盘上。
7. 表层扫上一层蛋黄液,撒上杏仁碎。
8. 放入预热170烤箱,烘烤15-18分钟至金黄色。



Cheese Almond Cookies
 
Ingredients :

100g butter
40g icing sugar
1 egg yolk
50g parmesan cheese powder
120g plain flour

1/4tsp baking powder

1 yolk for glazing, some almond nibs for deco

 
Method :

1. Beat butter with icing sugar until light and fluffy. 

2. Add in egg yolk in 2 batches and mix well.
3. Add in parmesan cheese powder. Mix well.
4. Fold in sifted flour, mix mixtures to a soft dough.
5. Roll out the dough and cut into desired shapes with cookie cutter.
6. Place onto baking tray with baking paper.

7. Brush with beaten egg, sprinkle with some almond nibs.
8. Bake in preheated oven at 170C for 15-18 minutes or until light golden brown.


(Recipe reference Jane's CornerCopycake Kitchen















 
 
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Friday, January 20, 2017

蓝莓酥 Blueberry Tarts




年饼之九~蓝莓酥,今年的年饼系列依然是少不蓝莓酥,
依然是用回配方。 










蓝莓酥

材料 :


牛油  180
糖粉  30

面粉  150

粟米粉  100

奶粉  50


内馅 : 蓝莓馅 (每份20克)


做法 :
 


1. 牛油加糖粉搅拌均匀,加入过筛的粉类拌成团。
2. 将面团分成每份30克,包入一份蓝莓馅,搓圆。
3. 放入模型里印出形状,排放在铺了烤纸的烤盘上。
4. 放入预热烤箱160度,烘烤25分钟或至表面金黄色。








Blueberry Tarts

Ingredients: 

180g butter
30g icing sugar
150g plain flour / all purpose flour 
100g corn flour
50g milk powder

Blueberry filling (20g each) 


Method :

1. Mixed butter and icing sugar till combine,fold in the sifted flour mix till become a soft dough.
2. Roll dough into ball 30g each,wrap in the blueberry filling.
3. Place dough inside the mould,flatten dough to conform to shape of mould. 
4. Remove blueberry tarts from the mould and arrange on the baking tray line with baking sheet.  
5. Bake in preheated oven at 160C for 25mins or till golden brown. 


(Recipe from here


















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Thursday, January 19, 2017

咸蛋黄酥饼 Salted Egg Yolk Cookies







年饼之八~咸蛋黄酥饼,尝试过用咸蛋黄做的饼干后,
真的是爱上了。。









咸蛋黄酥饼

材料 :
 
奶油  85克
细砂糖  40克
咸蛋黄  2个 (蒸熟,压烂)
面粉  125克
玉米粉  10克
发粉  1/8茶匙
 

蛋黄  1个 抹面用
白芝麻 洒在饼干上面 



做法 :
 
1. 把牛油和细砂糖搅拌均匀,打发至颜色变浅。
2. 筛入面粉,玉米粉和发粉,用刮刀拌匀。
3. 加入咸蛋黄,混合成团。
4. 把面团放入冰箱冷藏30分钟取出。
5. 把面团分割小等份,搓圆,放入烤盘,刷上蛋黄液再撒上芝麻。
6. 放入预热烤箱170°C,烤15分钟或金黄色。 



 


Salted Egg Yolk Cookies

Ingredients :
 
85g butter, softened at room temperature
40g caster sugar
2 cooked salted egg yolks, mashed
125g all purpose flour
10g corn flour
1/8 tsp baking powder

 
1 egg yolk, lightly beaten to glaze
white sesame seeds to sprinkle




Method : 

1. Beat butter and sugar until light and fluffy.
2. Sift flour, corn flour and baking powder into the butter mixture and use a spatula to mix until the flour mixture is totally absorbed into the butter mixture. 
3. Stir in the mashed salted egg yolks and gather the crumbs to form a soft pliable dough. 

4. Wrap dough in cling film and allow it to rest in the fridge for at least 30 mins.
5. Roll the dough into ball shapes,arrange into baking tray,brush with egg yolk and sprinkle sesame seeds on them.

6. Bake in preheated oven at 170°C for about 15 minutes or until golden brown. 

(Recipe source Bake for Happy Kids













 
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