Open Tarts - CNY 2011

My 6th item for this year is the Open tart. I learnt this open tart from Valeries workshop which her pastry is very soft with salty taste, it blend well with the sweet tart. My sil also said this pastry is very fragrance. I am too busy to cook the pineapple filling, and i bought the ready made one which is not too sweet. I add some water to it before i roll into ball so as the filling will not be too dry after baked.

Crispy Conflake - CNY 2011

My 5th item for this year is the conflake in paper cup which children will also like it. This is the recipe which i learnt from boon lay CC in twenty years back, very nice presentation and nice to eat.

Ingredient:

230g butter

150g of cornflake

140g of icing sugar

1 tsp of orange zest

1 whole egg and 1 yolk

340g self raising flour

red, green cherry

Method:

1. Cream butter with icing sugar till creamy and add in eggs

2. add in the orange zest and stir in the flour

3. Lastly stir in the cornflake and fill about 1 tsp of dough into the small paper cup. Topping with cut dice sizes cherry

4. Baked under 170c for 20- 25 mins.

Kueh Bangkit - cny 2011

This is my 4th item which i myself and my son's favourite among the CNY cookies, but i have been trying for many times and many years, still cannot get the perfect melting texture as sell in some famous bakery shop.

I knew that this cookies the ingredient used must be all in room temperature. No cold eggs, warm coconut milk to be used. (I have followed all step, it still cannot get the right texture). I love this flowering cutter which i bought it two years back. Somehow, my kueh bangkit has puff up a lot and the imprint of the flower has become blurred after baked. But, this kueh bangkit is a bit crispy in outer layer and slowly melt in the mouth. I loves this cookies although mine is not the perfect one.

I will never give up, was thinking after CNY will fry some corn flour to replace the tapioca flour as i m curious, those bakery shop made one is always very white.

Ingredient:

680g tapioca flour

40g of shortening

240g icing sugar

320g fresh coconut milk ( i bought 1 kg of coconut to squeeze and obtained at 350g)

6 yolks

Method:

1. We need to stir fry the tapioca flour at least two days in advance. fried under low fire with some pandan leave till the flour is getting light and let it cool completely

2. Sieve the tapioca flour and set aside,

3. Cream shortening, yolks and icing sugar, add a bit of coconut milk to beat till sugar has dissolved.

4. Add in four and knead for at least 10 mins on the table top till the dough became white and shiny look.

5. Use any cutter to cut out and baked under 160C for 20 - 25 mins.

Very Melting Almond Ball - 2011

My 3rd item for today is Almond ball, very soft, frgrance and melting cookies. My friends all like it so much. The following measurement can make about six tub for my distribution to friend and relatives.

Ingredient:

424g ground almond

208g almond nibs

800g plain flour

3 teaspoon of baking powder

3 teaspoon of soda of carbonate

400g icing sugar

2 tsp of salt

2 tsp of almond essence (bake king is the best choice)

530g of corn oil

Method:

1. Pre heat oven at 170C

2. Place the toasted ground almond, almond nib in a big bowl, add in sieved icing sugar, salt, almond essence and lastly add in corn oil to bind into a soft dough

3. Use 5cc teaspoon to roll into a ball.

4. Baked for 10 min, and apply egg wash, baked for another 10 mins till cooked.

Green Peas cookies - 2011

Here is my 2nd items which i would like to show you, this is the recipe which i adapted from Aunty Yochana. Very soft, melting texture and whoever is a nut lover will love it. An easy to make cookies.

Ingredient:

130g Green Peas

90g icing sugar (do not reduce further, i have already adjusted, original was 130g)

1/4tsp of salt

150g plain four

100ml of corn oil

Method:

1. Pre heat oven at 170c

2. Weigh Green peas, salt and sieve in the icing sugar, flour and mix well

3. Pour in oil and roll out in a plastic bag and use any cookies cutter to cut out and bake for 20 mins.

Pineapple ball - 2011

Times flies, another new year is coming. Saturday after i had sent my son for tution, i stay at home to made a few type of cookies. First, i would like to show u my pineapple ball. This recipe was learnt from Boon Lay CC at my twenties. It has been with me for about twenty years. But, i am still looking for a correct recipe to make my pastry more buttery and melting effect.

Ingredient:

250g (SCS salted butter)

330g cake flour

20g custard powder (This round i try to omit it as i wish to make it more buttery)

50g milk powder

1tsp of vanilla oil

50g icing sugar

3 yolks

a bit of yellow color

method:

1. Preheat oven at 180C

2. Cream butter and icing sugar, vanilla oil, 1/2 tsp of yellow color till creamy white

3. Add in 3 yolks.

4. Stir in the sieved flour, custard powder

5. wrap the dough with pineapple ball and baked for 10 mins, apply the egg wash and baked for another 10 mins.

Finaly on the following week, The first two picture taken are the latest tried. i have try using a can of 454g of golden churn butter with 300g of ghee to replace with the butter. The result came out even better. The texture are really got the melting effect and by using ghee, the dough are easy to handle. I have this courage to try out is after seeing blogger - Jess Kitchen she used purely ghee to get the melting ball and i am inspired to try this out. I need to record this now so as next year i can refer it again.

Ingredient:

454g of golden churn butter

300g of ghee

9 yolk, 1 egg white

3 pinch of salt

950g of top flour

150g of milk powder

3 tbsp of custard powder

0.5 tsp of egg coloring

Method:

1. Cream both butter and ghee with salt till creamy

2. Add in yolk to beat till well mix

3. Stir in milk powder, custard powder and followed by the top flour

4. use the dough to wrap the pineapple ball and bake for 10 mins under 190C for my Techno gas oven, apply egg wash and bake for another 10 mins.