Orange German Cookies 橙香德国酥饼

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.

Kuih Bangkit

Green Tea Matcha Butter cookies

香脆鸡仔饼

（食谱来自Katherine Kwa)

材料：
A）300g普通面粉
     1小匙双倍发粉
     90g糖粉
     1/2小匙盐
     1/2小匙 胡椒粉
     1/2小匙五香粉
     1/2汤匙蒜茸 (我用Garlic Powder 1小匙）
     100g冬瓜糖（打碎）
       40g黑芝麻
       40g白芝麻
       1/4小匙臭粉

B）1粒A蛋

     1汤匙麦芽糖

     2块南乳

     1汤匙南乳汁

     100ml食油

做法：

1）材料B先拌均匀。

2）加入材料A拌成软团。

3）取一小面团，放在一张塑胶袋中间擀薄成小圆片，排在涂上油或铺了油纸的烤盘。

4）以150度烤15分钟至熟。（烤的温度共于参考而已，150烤5-10分钟就可以了）

Daisy cookies

250 g softened butter

100 g icing sugar

1 egg yolk 

150 g corn flour

50g custard powder

150 g all purpose flour

1/2 tsp baking powder 

1/2 tsp vanilla extract

glace cherries for decoration 

Method: 

1. Cream butter, vanilla ,sugar until well combined add in egg yolk and mix well. 

2. Gradually mix in corn flour, custard powder, baking powder and all purpose flour to form into soft dough.

3. Using daisy cookies mold or cookies press fitted with star nozzle, press cookies onto baking pan.

4. Decorate as desired and bake for 20 minutes @ 160 C.

5. Leave in the pan for 5 minutes, gently transfer cookies onto rack to cool.

6. When completely cool, store in an airtight container.

Kuih Dodol

Ingredients:

A

250g Glutinous Rice flour
350g Coconut milk


B

100g Water
Gula Melaka / Palm Sugar 350g


Method:
1. Pour 100g of  water with 350g of gula melaka, bring to boil,  cook until completely dissolved. Drain through a fine sieve to make the mixture smoother. Leave aside to cool.

2. Pour 350g coconut milk in a large bowl, sift in glutinous rice flour, slowly add the coconut sugar syrup with your spoon and drain through a fine sieve once more then pour into the bread maker and run the cycle 2.

Pecan Biscotti

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。

Taiwan Pineapple Tarts~台式风梨酥

Beehive Cookies 蜂窝饼

Recipe from my friend

This is my first attempt of making this traditional cookies. It turned out not bad for the first time. I use electric fryer because easy to control the temperature of the oil. 

Ingredients :

Plain flour 4 oz 

Corn flour 4 oz

Sugar 4 oz 

Egg 3 

Coconut milk + water = 300ml 

1 cup sesame seeds

Oil for deep frying

Method

You will need a beehive brass mould.

Combine sugar and coconut milk. Use a handheld wire whisk to mix both ingredients until sugar has dissolved. Add in the egg and whisk till well blended. Strain the mixture through a wire mesh sieve.

Stir in sifted flours and mix to form a smooth batter. If the batter is a bit thick, add a little more water until the consistency is just right.

Heat oil in a wok. Put in the brass mould to heat up. When it becomes hot enough, remove the mould and dip into the batter. Make sure that the sides are coated with batter.

Return the mould to the hot oil and deep-fry the batter till it turns golden brown and crispy. Shake a little to remove the pastry from the mould. Remove the beehive cookies from the oil, then drain and leave to cool on absorbent kitchen paper. Store in airtight containers.

German Cookies 大吉德国酥饼

Ingedients:

250gm 牛油

80 gm 糖粉（过筛）
250gm 马铃薯粉（过筛）
100gm 面粉（过筛）

做法：
1）牛油（室温软化）和糖粉搅拌均匀。
2）慢慢加入马铃薯粉和面粉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了。
3）我用155度大约15分钟。

● butter 250g (softened)
● Icing sugar 80g
● Potato Starch 250g
● Plain flour 100g

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
5. Pre heat oven to 155’C. Bake for 15 minutes.

Palmiers 蝴蝶酥

Recipe from My baking My Style 

Recipe

(A)

Plain Flour 200g

Pinch of Salt

Sugar 0.5 tbsp

Water 100g

Butter 20g

~~~~~~

(B) Butter 113g

1) Combine (A) to form a dough, place in fridge overnight.

2) Roll out the dough into square shape

3) Place square butter onto the dough and wrap it up （as shown in picture).

4) Rest dough in fridge about 15 minutes

5) Roll out the dough to rectangle, fold left edge over 2/3, fold right edge over 1/3

6) Repeat step (5) 2 more times

7) Roll out the dough to square shape, then evenly folding over each edge to the center of the dough, two folds to the center from each side. 

8) Chill the dough for an hour or longer so the butter can solidify and make cutting easier.

9) Slice it to 3/8" thick and coated with sugar or cinnamon sugar.

10) Place the cookies cut side up, 2 inches apart on baking sheets。 

11) Bake in preheated oven 375F for 12 minutes, then turn over with a spatula and bake another 4 minutes, or until lightly golden brown on the surface (timing is depending on your oven). The texture of cookie should crunchy and crispy.

12）Immediately transfer the cookies to a cooling rack. Store the cookies in an airtight container.

Place square butter onto the dough and wrap it up.

 fold left edge over 2/3, fold right edge over 1/3