Recipe please refer to my old post
Monday, January 27, 2014
Orange German Cookies 橙香德国酥饼
Recipe adapted from Baking Wonderland
Ingedients:
250gm 牛油
80 gm 糖粉（过筛）
250gm 马铃薯粉（过筛）
100gm 面粉（过筛）
几滴橙香精
做法：
1）牛油（室温软化）和糖粉搅拌均匀。
2）慢慢加入马铃薯粉,面粉和橙香精搅拌均匀后粉团还是很粘的，将粉团放入冰箱大概10分钟就可以拿出来做造型, 用丁香当橙的蒂。
3）我用155度大约15分钟。
● butter 250g (softened)
● Icing sugar 80g
● Potato Starch 250g
● Plain flour 100g
● few drop orange essence
Method:
1. Mix butter with sieved icing sugar with mixer until fluffy.
2. Add in sieved other all ingredients and form dough.
3. Divide the dough into small balls depends how big you want your cookies to be. (I use 10g)
4. Decorate your cookies with clove。
5. Pre heat oven to 155’C. Bake for 15 minutes.
Pecan Cookies 香脆胡桃曲奇
This is my auntie's recipe.
Ingredient A :
170g Unsalted Butter
170g Icing Sugar, 1 1/2 egg (B)
Ingredients B:
340g Plain Flour
25g Custard powder
1/2 tsp bicarbonate of Soda
Ingredients C:
100g toasted chopped Pecan
Method:
1. Beat A until lightly fluffy.
2. Add in B and mix well.
3. Add in C and mix into dough.
4. Roll dough into 5mm thick and cut out with cookies cutter. Arrange onto a baking tray.
5. Bake into a preheated oven at 180C for 10-12 minutes until cooked and golden brown.
Pecan Biscotti 意式蛋白胡桃脆片
食谱取自 Baking Wonderland
材料：
150g Pecan 颗粒
120g 面粉
100g 幼糖
3粒 蛋白
Steps:
1. 将蛋白加入砂糖打至硬性泡沫。
2. 拌入筛过的低粉和杏仁颗粒， 拌均。
3. 倒入铺了锡纸的烘盘。
4. 以170度，30min。
5. 待冷却后， 包好放入冰箱到隔日。
6. 用利刀切成薄片，排入烤盘里以 130'C ，40min
7. 完全冷却后，放入罐子里。
I am linking this post to Bake Along event, Chinese New Year cookies for the month of Jan 2014, organised by Frozen Wing, Bake for Happy Kids and Kitchen Flavours.
Dog Cookies 狗狗饼干
小狗兵团来咯！
仔饼~（大概30粒，一粒10g）食谱来自 Baking Wonderland
材料A
1）100g=牛油（室温）
2）35g=糖粉
材料B
1）100g=普通面粉
2）25g=粟粉。
3）15g=绿豆粉
4）50g=杏仁粉
材料C
1）耳朵=koko krunch
2）眼睛=chocolate rice
3）鼻子=chocolate rice
做法：
1）将材料A放入大碗拌均，然后加入材料B在拌均，把所有材料倒在桌子揉成面团，然后分每个10g 搓园。
2）将每个面团压上材料C ，koko krunch 作耳朵，chocolate rice 作眼睛，chocolate chip 作chocolate chip。完成~
3）现预热烤箱，140度烘烤30-35分钟，待凉收进罐子就可以。
I am linking this post to Bake Along event, Chinese New Year cookies for the month of Jan 2014, organised by Frozen Wing, Bake for Happy Kids and Kitchen Flavours.
Peanut Butter Cookies 花生酱酥饼
食谱来自 Baking Wonderland
配料：
面粉900克
100g印尼绿豆粉（Hoen Kwee 粉）
花生酱600克
植物油(花生油最佳)350g (**我放300g)
糖粉350克
盐1/2小勺
烘焙：烤箱中层，160度，18分钟左右
超级简单的制作过程：
1、秤取600g 花生酱。
2、加入300g植物油。
3、用打蛋器搅打，直到花生酱和油混合均匀。
4、加入350克糖粉，搅打均匀。
5、加入1/2小勺盐，搅打均匀。
6、900克面粉和100g印尼绿豆粉（Hoen Kwee 粉）混合过筛，加入第5步的混合物中。揉成柔软的面团。
7、取一小块面团，先揉成圆形，将面团搓成小圆球，排放在烤盘上，
8、做好的小圆饼排入烤盘，用叉子在表面压一下，压出花纹(不压也可) 表面涂上蛋液。放进预热好的烤箱烘焙，160度，18分钟左右至熟，取出待凉，收好在不透风罐子。
I am linking this post to Bake Along event, Chinese New Year cookies for the month of Jan 2014, organised by Frozen Wing, Bake for Happy Kids and Kitchen Flavours.
Bak Kwa 蜜汁肉干 ( Pork Jerky)
This is my 1st time that I've made these Bak Kwa and I'm really glad that they turned out great & tasty . Kids love them very much :D
Recipe adapted from Baking Wonderland
肉干食谱
肉碎 600g
黑酱油 1 tbsp
生抽 2 tbsp
魚露 2 tbsp
麻油 2 tbsp
玫瑰露/ 邵兴酒 1 tbsp
糖 150g
五香粉 1 tsp
胡椒粉 1/2 tsp
做法:
1。混合全部材料，同一个方向搅拌至起胶质，腌 2至3小时。
2。准备一小碗蜜糖水（1：2）， 放—团肉在烘盘中 ，用木杆把碎肉擀平至表面至大概5mm厚后，在表面涂一层蜜糖水，
3。烤箱预热120C，烤第一次，20分钟。
4。之后19OC，烤第二次，30-35分钟，烤大概8-10分钟反面烤在表面涂一层蜜糖水，也是烤8-10分钟再反回正面继续烤就可以了。
Sunday, January 26, 2014
Pineapple tart 黄梨酥
Recipe adapted from Baking Wonderland
Home made pineapple filling please refer to my old post Pineapple filling
Ingredients:
250 g butter
50 g powdered sugar
1 egg yolk
360 g all purpose flour
2 Tbsp custard powder
Egg Brush
1 egg
Method:
Preheat oven at 160° C.
1. Cream butter and sugar till white.
2. Add in egg yolks and beat at low speed for 1 minute.
3. Fold in flour gradually.
4. Insert pastry into cookie press and press into strip of about 5cm each.
5. Put the rolled pineapple filling onto the pastry and roll it up.
6. Bake for 10 minutes, remove from the oven and brush with egg and bake for another 10 minutes or when tarts is light golden brown in color.
饼皮材料：
250g牛油、50g糖粉和1粒蛋黄拌打成奶油状，加入过筛的360g面粉及2大匙蛋黄粉(custard powder)，揉成团，休面30分钟。
将面团放入模型中，挤出5cm的长条，把馅料放在一端卷起，排放在烤盘上。
1粒蛋，打散，抹皮用。
以160度烤10分钟，取出扫上蛋液，再放回烤箱烤10分钟。
Kuih Bangkit
Recipe adapted from Food and other stuff
Ingredients
2 cups + 3 tbsp (~ 240g) tapioca flour / tapioca starch
1 - 2 pandan leaves, cleaned & cut into 1" sections (optional)
2/3cups (~ 80g) icing sugar, sifted
1tbsp margarine (or Crisco)
1 egg yolk
1/3 cup thick coconut milk (~ 85ml)
Method:
Put tapioca flour (and pandan, if available) on baking paper in a large microwave bowl. Zap 1min on HI, stir, repeat 5 - 6 times. Cool (preferrably overnight, but I waited ~ 2 hrs).
In a large clean sandwich bag, put icing sugar, margarine & yolk. Squeeze bag to mix. Add 1/3C (~ 85ml) coconut milk & squeeze till well mixed.
Sift cooled flour, discarding pandan. Reserve 3 tbsp for dusting Kuih Bangkit molds and add the rest to bag.
Squeeze bag & knead well to a smooth, pliable dough, neither crumbly or sticky at all(add a little extra flour or coconut milk if necessary). Rest dough in bag for 30 mins.
Dust Kuih Bangkit molds with reserved flour, press in dough & tap sharply out onto paper-lined tray. Alternatively, roll to ~ 1/4” thick, cut shapes & pinch with Kuih Bangkit pincher.
Bake at 150 deg C for 15-20 mins (till light, dry & very faintly tinged).
Cool & store in air-tight tin. Makes 100+ 1” cookies.
I am linking this post to Bake Along event, Chinese New Year cookies for the month of Jan 2014, organised by Frozen Wing, Bake for Happy Kids and Kitchen Flavours.
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