小馒头 (蛋果子)

***食谱取自：君之的手工烘培坊

材料：
风车粉（马铃薯淀粉）135g， 低筋面粉 20g，奶粉25g，细砂糖 40g，全蛋 45g，泡打粉 1茶（5ml)

做法：
1。鸡蛋打散，加入细砂糖搅拌均匀。（不需打发）
2。混合筛入马铃薯淀粉，低筋面粉，泡打粉和奶粉进蛋液里。
3。撮成光滑面团，（开始会很松散，但很快便会成面团）*适情况而调整马铃薯淀粉和蛋液的用量，面团要适中的软硬度，搓好的面团不黏手，也不会过分干燥裂开。太黏加点粉，太干加点蛋液。
4。撒少许马铃薯淀粉在桌上，面团擀平（约0.5cm厚），切成约黄豆般大小，搓成小圆球。
5。预热烤箱至180度，小圆球之间要留空隙，因为烤后会稍为膨胀。烤约10 分钟左右，或烤至少许金黄色便可。
*这小馒头的口感不是入口既化的那种。这个的口感是酥酥脆脆的。
**面团太干容易裂开，进烤炉前喷少许水，减少裂开的机会。

Kuih Bangkit

Recipe adapted from food and other stuff Food and other stuff

Ingredients
2C + 3T (~ 240g) tapioca flour / tapioca starch
1 - 2 pandan leaves, cleaned & cut into 1" sections (optional)
2/3C (~ 80g) icing sugar, sifted
1T margarine (or Crisco)
1 egg yolk
1/3C thick santan (~ 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) santan & squeeze till well mixed.

Sift cooled flour, discarding pandan. Reserve 3T for dusting KB 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 santan if necessary). Rest dough in bag for 30 mins.

Dust KB molds with reserved flour, press in dough & tap sharply out onto paper-lined tray. Alternatively, roll to ~ 1/4” thick, cut shapes & pinch with KB 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.

German Cookies 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 with press the small dough with fork.
5. Pre heat oven to 155’C. Bake for 15 minutes.

Cheerios Honey Joys

 Ingredients:

牛油 120g

蜜糖 120g

Cheerios 300g


1. 牛油+蜜糖隔水煮溶。

2. 倒入Cheerios 混合均匀。

3. 瓢入小纸杯内，预热烤箱 160度 烤10-15 minutes. 

Easy Version of Pineapple Tarts Filling.

Chinese New Year is around the corner and many people will definitely try to make Pineapple tarts for this occasion. The most challenging part of making these tarts is the pineapple filling. I would love to share how to cook the pineapple tart filling in microwave within one and a half hour . It's easy and simple. 

Ingredients:

1 Big can of pineapple 3kg

1  bowls of sugar *normal rice bowl ( You can add more 

sugar according to your own taste) 

2 sticks of cinnamon 

6 cloves

1 star anise


1 whole lemon juice 

A can of  3kg Pineapple chunks. Drain out the pineapple juice. 

Use hand blender to blend  pineapple chunks. Drain out the extra juice.

 

Add in  the sugar, cinnamon, cloves and star anise.  Put in the microwave for 10 minutes. 

After 10 minutes in the microwave remove and stir well. Every cycle is 10 minutes, continue about 5 cycles. 

After four 10 minutes cycle the jam should look like this. Remember to stir every cycle. 

After the 5th 10 minute cycle. 

 Start four 5 minute cycles. Every 5 minutes stir the pineapple jam. 

This is the end result for the Pineapple jam ( about 1.2 kg ) . Add in the lemon juice to boost the flavour of the Pineapple jam. 

Tip: Can prepare the Pineapple filling in advance and refrigerate until needed. Don't cook the jam for too long, or else it will be too dry, since you will also have to bake it in the oven inside the pastry.