I am back!

Finally, today i have try to come in to my blog to do some update.  Last year 2011 was a busy year for me as i spend more time to coach my son's studies.   Through this one whole year to be a full time mother, i learnt to be more patient towards anything i have do.  Life is unpredictable, i have a few relatives passed away within this 14 months since last year, i know i have to cherish everything i had.

Just now, when i try to view my picture in my camera then i realised i actually has a few items have not added into my blog.

Here, i try to show you some of the picture but i will try to write up the recipe later on.  (Coffee cake, orange cake, orea muffin, chocolate chips cupcake and the last one was the failed walnut cake as all my walnut and raisin has sink in bottom and form a two layer cake).

 

 

Melting Geman Butter Cookies

This year i have made this very hot in city - Geman Butter cookies, as i saw a lot of bloggers are making this item. This cookies is very soft in texture with buttery smell. Overall, i still prefer the sugi as both are consider an easy item to make. Is an melting type of cookies like kueh bangkit, kueh bangkit melting in mouth got coconut fragrance, this one is melting with a kind of buttery taste.

Ingredient:

250g butter

80g icing sugar

250g sweet potatoes flour

100g of plain flour

Method:

1. Cream butter and icing sugar till creamy

2. Stir in both type of flour

3. roll into a small ball and using fork to make it flatten

4. Bake under 170c for 15-20C

Out of the world - Sugi Cookies

This year i have make this sugi cookies as was an inspiration from blogger, Jess Kitchen. Yes, this was a very nice and melting cookies, taste good and fragrance. The texture is hard, crunchy and crumby as Jess comment. From the 2nd picture, my girl carine and niece Yi Lin has decorate with some chocolate chip, there is one make like an sunflower. They were so creative and they are fun to play with it. Will make more in next year as my colleague love it so much.

Ingredient:

250g ghee

500g of self raising flour

2 stick of vanilla bean

2 tsp of grand marnier

130g of icing sugar

Method:

1. Use a pairing knife to split the vanilla beans lengthwise, then turn the knife over and use the dull edge to scrape the seeds into a medium saucepan, add in ghee and melt over low heat. Add in grand marnier and set aside to cool.

2. Sift flour and icing sugar into a mixing bowl, pour the cooled ghee mixture into the flour mixture and knead well to form a soft dough.

3. Preheat oven to 170C, line a cookie pan with aluminum foil and paper cup.

4. Roll dough into ball sizes of your choice and place into small paper cups and place them on the lined cookie pan.

5. Bake for 20-25mins till cooled but bot brown, the cookes should be white and crumby in texture.

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.