Sunday, January 31, 2016

蔓越莓曲奇 Cranberry Cookies





今年看到许多姐妹都做了加入蔓越莓的饼干,
打铁趁热,快快动手做了这款蔓越莓曲奇。









 
蔓越莓曲奇

材料: 

牛油  100克 
糖粉  60克
蛋  30克
低粉  150克
蔓越莓干   30克(切碎) 
 
 
做法 :

1. 先把牛油和糖粉打至滑,加入蛋拌均.
2. 筛入低粉拌均,再加入蔓越莓干拌成团。
3. 包入保鲜膜,放入冷冻室1 - 2 个小时,取出切成小块。
4. 放入预热烘炉,以160度C烘20 - 25分钟至微金黄色即可。
 
 
 
Cranberry Cookies
 
Ingredients : 
 
100g butter
60g icing sugar
30g egg
150g superfine flour
30g cranberry (chopped)
 
 
Method :  

1. Whisk butter and icing sugar until smooth,add in egg and mix well.
2. Sift in flour and mix well,add in cranberry, stir to form a dough. 
3. Wrap with plastic wrap and keep in the freeze for 1 - 2 hours. Remove and cut into pieces.
4. Put into  preheated oven, bake at 160 degrees C for 20 - 25 minutes until light golden brown.
 
Recipe adapted from Amiliaya Recipe) 
 
 
 
 








 
 This post is linked at Cook & Celebrate: CNY 2016 hosted by
Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and 
Zoe from Bake for Happy Kids.  





 
 
 
 

 
 
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Saturday, January 30, 2016

娘惹黄梨挞 Nyonya Pineapple Tarts






每一年,黄梨饼/挞都是新春佳节必备的。
而黄梨饼/挞也分很多款,今天就先弄个娘惹式滴。
 

















娘惹黄梨挞

饼皮: 约做28个

牛油  125克
蛋  1个
面粉  225克
冰水  1大匙
盐  适量

黄梨馅  280克
 

做法:

1. 面粉筛入大碗内,加入牛油。
2. 用手指将油及粉搓匀至如面包糠状。
3. 蛋轻轻打匀,加入冰水,然后倒入粉内,拌匀成硬分团,盖上湿布,放入冰箱约半小时。
4. 取一部分面团擀开,用模具压出饼形,放上黄梨馅。
5. 烤箱预热160度,烤20-25分钟。
6. 取出待凉,放在密封容器内。 





Nyonya Pineapple Tarts
 
Ingredients : yield about 28pcs

125g margarine/butter
1 egg 
225g plain flour
1tbsp ice cold water
1/8tsp fine salt 
 
Filling : 280g pineapple paste


Method : 
 
1. Mix margarine, salt and flour in a mixing bowl, use hand to rub the flour and margarine till sandy texture. 
2. Add in egg and ice cold water, lightly combine well ( do not overwork). Cover with cling film, chill dough in the fridge for 30mins. 
3. Remove dough from fridge and weight 13g each. Use a tart cutter, place the small dough on the cutter and press lightly to seal, then press out the dough from the cutter. Or you may roll the dough into thin sheet, then use cutter to cut out the shape. Place tart onto baking tray lined with baking sheet. Repeat the rest till finished. 
4. Roll pineapple filling into ball (10g each), lightly press the pineapple filling onto the indentations of the tarts. Repeat the rest till finished.
5. Bake at a pre-heated oven at 160C for 20-25mins or adjust according to your type of oven as every oven is difference.
 
(Recipe adapted from Jane's Corner & Nasi Lemak Lover)
 
 
 
 









 This post is linked at Cook & Celebrate: CNY 2016 hosted by
Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and 
Zoe from Bake for Happy Kids.  





 
 
 
 




 
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Wednesday, January 27, 2016

核桃酥 Hup Toh Soh aka Chinese Walnut Biscuits







今年的年饼之中也学做了这款核桃酥,
酥酥脆脆的也很香,是蛮不错的。














核桃酥 

材料: 

奶油/牛油 150g 
自发面粉  250g (或250g 普通面粉+ 11⁄2tsp 发粉)
细糖  80g
核桃  80g (烤香剁碎)

表层 : 鸡蛋  1个 + 少许盐,拌匀


做法:

1. 将自发面粉过筛到大碗中。
2. 加入奶油,糖和核桃碎。用橡皮刮刀稍微拌匀,然后用手搓致面团不沾手为止。
3. 将面团平均分出小等份约每个12克,搓圆,用手指轻轻在酥饼中间压下窩心,间隔一些距离 排放在烤盘上。
4. 表面涂上少许蛋液,送入预热烤箱以180度烤约30-35分钟致熟及金黄色即可。
5. 待凉后收进密封罐子。





Hup Toh Soh aka Chinese Walnut Biscuits 

Ingredients : 

150g margarine 
250g self-raising flour (or 250g plain flour with 11⁄2tsp baking powder)
80g caster sugar
80g walnuts, roasted and coarsely grind
 

1 egg beaten + a pinch of salt for glazing 


Method :

1. Sift the self-raising flour into a mixing bowl.
2. Cut in the margarine, add in the sugar and the chopped walnuts. Using a rubber spatula to blend the mixture. Then mix thoroughly till the dough does not stick onto the hands.
3. Pinch off some dough and lightly form into a ball, make a small dent in the centre. Place the biscuits onto a baking sheet, leaving some room between each biscuit.
4. Brush them with beaten egg. Bake in preheated oven at 180 deg C for about 30 - 35 minutes till golden brown.
5. Cool Completely before storing in cookie jar.


(Recipe reference : Anncoo Journal














 This post is linked at Cook & Celebrate: CNY 2016 hosted by
Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and 
Zoe from Bake for Happy Kids.  

 









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Saturday, January 23, 2016

黑芝麻酥 Black Sesame Cookies






有一颗随缘心,便会更洒脱; 有一颗平常心,便会更从容;
有一颗慈悲心,便会更善良; 有一颗感恩心,便会更知足;
有一颗忍让心,便会更快乐; 有一颗包容心,便会更豁达;
常常观自心,便会更智慧。




















这款黑芝麻饼很香,做法也不难,谢谢May的好分享。



黑芝麻酥

材料A
糖粉  40g
自发面粉  130g
奶粉  30g
黑芝麻粉  100g
黑白芝麻粒  50g
盐  1/4tsp

 
材料B 
粟米油  100g

 
做法
 
1. 把材料A混合,加入材料B搅拌均匀成团。
2. 把面团分成每粒大约7g并搓成圆形,放在小纸托里。
3. 预热烤箱170度烘烤15分钟即可。 (温度和时间请依个人烤箱调整)
 
 
 
Black Sesame Cookies

Ingredients A
40g icing sugar
130g self raising flour
30g milk powder
100g black  sesame powder
50g black and white sesame 
1/4tsp salt
Ingredients B 100g corn oil

Method
 
1. Combine ingredients A and add in ingredients B, mix well to form a soft dough. 
2. Pinch off some dough about 7g and shape into a ball,place into small paper casing.
3. Bake in preheated oven at 170C for about 15 minutes. 
 
Recipe refer to  May@厨苑食谱
 
 
 
 













This post is linked at Cook & Celebrate: CNY 2016 hosted by
Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and 
Zoe from Bake for Happy Kids.  




 
 
 
 
 
 
 
 
 
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Thursday, January 21, 2016

杏仁饼 Almond Cookies






大爱这款杏仁饼,也是
新春佳节里少不了的年饼之一。
 

















杏仁饼

材料:

杏仁粉  220g
低筋面粉  330g
糖粉  100g
发粉  1+1/2tsp
苏打粉  1+1/2tsp
盐  1/2tsp
玉米油  165g

表面装饰 : 蛋黄液 1个,杏仁碎


做法:

1. 将所有材料混合,加入米油拌成团。
2. 搓成圆粒状,稍微压扁,放在小纸托里。
3. 表层涂上蛋黄液,再撒上少许杏仁碎。
4. 预热烤箱170度,烤15分钟或至表层金黄色即可。
 
 
 
Almond Cookies
 
Ingredients :
 
220g ground almond 
330g cake flour / plain flour
100g icing sugar
1+1/2tsp baking powder
1+1/2tsp baking soda
1/2tsp salt
165g corn oil
 
1 egg yolk for glazing, some almond nibs for decor
 
 
Method :
 
1. Mix all the ingredients in a mixing bowl. Combine well to form a soft dough.
2. Roll the dough into small ballspress it slightly and place into small paper casing.
3. Brush with egg yolk and decorate with almond nibs.
4. Bake in preheated oven at 170c for 15 minutes or until slightly brown. 
 
 
 
 
 













This post is linked at Cook & Celebrate: CNY 2016 hosted by
Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and 
Zoe from Bake for Happy Kids.  




 
 

 
 
 
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Wednesday, January 20, 2016

巧克力芝士蛋糕 Chocolate Cheese Cake




















 

巧克力芝士蛋糕 
6寸活底模1个 
 
棒果酱巧克力戚风蛋糕体 1片食谱请看这里
 
[乳酪蛋糕层]
 
乳酪奶油  250g (温室软化)
鸡蛋  2个
细糖  50g
动物性鲜奶油  60g
 
 
做法:
 
1. 把细糖加入软化乳酪奶油里, 以搅拌机搅打至顺滑状。 
2. 鸡蛋逐粒加入,拌匀后才加入另一粒鸡蛋。  
3. 加入动物性鲜奶油, 即成乳酪蛋糕糊。 
4. 将乳酪蛋糕糊倒入巧克力蛋糕上
5. 放入预热烤箱170度, 水浴法,烘烤1小时或至熟。蛋糕出炉后, 无需脱模。
 
 

[巧克力表层]
黑巧克力  70g (切碎)
动物性鲜奶油  60g
牛油  10g
 
 
做法 :
 
1. 将黑巧克力碎、动物性鲜奶油和牛油,隔水加热并不断搅拌至巧克力完全融化。
2. 把巧克力酱淋在乳酪蛋糕上,静待几分钟至巧克力酱变得平整。  
3. 将蛋糕连模放入冰箱里,冷藏4个小时以上。取出, 脱模即可享用。(脱模时,以小刀沿着蛋糕模壁划上一圈,或是用热毛巾围绕着蛋糕模)




Chocolate Cheese Cake
6” round pan with removable base

Nutella Chocolate Chiffon Cake base from here 

[Cream Cheese Layer]

250g cream cheese (soften)
2 eggs 50g castor sugar
60g whipping cream 


Method:

1. Cream cream cheese and sugar till creamy and smooth.
2. Add  in egg, beat well after each addition of egg until creamy.  Add in whipping cream and mix until incorporated. 
3. Pour the cream cheese mixture over the chocolate chiffon cake. 
4. Using water bath method,bake in preheated oven at 170C for 1 hour until cooked. Remove the pan from the oven and let it cool aside. (do not unmould it) 


[Chocolate layer]
70g dark chocolate (chopped)
60g whipping cream
10g butter


Method :

1. Melt the dark chocolate,whipping cream and butter with low heat. 
2. Pour the chocolate mixture across the top of the cake.  Let it cool for a minutes until the chocolate mixture spread evenly.  
3. Place the cake pan into the fridge for 4 hours.  Remove the cake from the refrigerator, slice it and serve. (you may use the hot tower to heat the sides of the pan to make it easier to remove)

Recipe adapted from May@厨苑食谱





















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