Butter custard biscuit

牛油Custard饼

A

牛 油 150g 

Icing sugar 70g

B

A 鸡 蛋 1

Vanilla 香 精 1 / 2

C 

低筋面粉 160g

蛋黄粉 40g

粟粉 50g

将A打至松发

再加入B拌均

拌入C成团(过筛面粉)

放入挤嘴模

预热烤箱 

110度15分钟(我的炉过于热情)

自己烤箱自己拿捏

Denmark cookies

丹麦曲奇

材料: ~
黄油130g,  糖粉60g,
细砂糖30g,  鸡蛋1个,
奶粉10g,  面粉200g,
盐2g 


做法:
1. 将软化的黄油打发至颜色变浅。
2. 分别加入细砂糖、糖粉、盐，打至糖溶解。
3. 先在碗里打散鸡蛋，然后分次加入2，用打蛋器搅拌均匀。
4. 一点一点加入面粉、奶粉，用刮刀拌匀成面糊。
5. 裱花袋安好花嘴，装进面糊。
6. 挤在硅胶垫上或油纸上。
7. 放进预热好的烤箱，180度15分钟左右。
8. 取出晾凉，完全凉后密封保存。

~ 爱心提示 ~ 
1、黄油的打发要一段时间，不要着急。
2、天冷可以把黄油放在微波炉里高火加热1分钟取出再打。
3、黄油打发的时候可以放在60度左右的温水里，隔水打发。不要把水溅到黄油里。
4、根据挤的面糊的多少、大小、烤的时间也不一样。

黄梨饼

黄梨饼

饼皮材料
(A)
牛油-250g
糖粉-50g
蛋黄-1粒
(B)
custard粉-3汤匙
面粉-360g

做法
1)将(A)材料打成奶油状。
2)加入(B)材料揉成团，休面30分钟。
3)取出10g的面团包上10g的黄梨馅。
4)搽上蛋黄液，以170c,烤20分钟。

See Translation

Stella Pang Recipe

christmas

Christmas Tree Meringue Cookies

• by allie
 
• on Dec 21, 2011 - 
• Desserts - Tags: christmas, cookies, meringue, mint 
• - 11 Comments

3K+

Mint meringue cookies are an easy treat that you can put together in just a few minutes, with minimal effort. Most people buy meringue cookies in the store (Trader Joe’s always has a big display by the registers), but you can make them at home for a fraction of the cost with a few ingredients you probably have on hand.

I saw these Christmas tree meringues last week and I thought they were a fun spin on a traditional cookie. To make the trees, you just need to pipe a cone shape with a large, open star tip. I topped each tree with a Wilton star sprinkle, but you could top them with a chocolate star too, or anything else. You could also go the extra mile and pipe little royal icing Christmas lights on the tree – I think that’d be a cute touch!

Christmas Tree Meringues
Ingredients:

4 egg whites, room temperature
1 cup sugar
Pinch of cream of tartar
1/8 teaspoon of peppermint extract
green gel food coloring
star sprinkles
royal icing

Preheat 200F. Line a baking sheet with parchment paper.

Place egg white, sugar and cream of tarter in the bowl of a stand mixer set over a saucepan of simmering water. Constantly whisk until sugar as fully dissolved. Remove from heat and whisk in peppermint extract.

Using the whisk attachment, beat the egg whites until they are a bright white, but still runny. Add in food coloring and continue to beat until stiff peaks have formed.

Place meringue in a piping bag fit with a large, open star tip. Pipe 1 inch cones at least one inch apart. Bake for 2 hours. After 2 hours, open the door slightly and let cookies cool in the oven.

Using a small amount of royal icing, attach sprinkles to the top of each tree. Store in an airtight container.

Traditional Mooncakes mini- 50g mold

Traditional Mooncakes (广式咖啡莲蓉月饼)


Ingredients:
(makes 12~13 mini mooncakes)

for dough:
100g plain flour
70g golden syrup (I used Abram Lyle's Golden Syrup with maple flavor)
2ml alkaline water
25ml peanut oil (I replaced with canola oil)

for filling:
415g tiramisu lotus paste
40g melon seeds

Method:

1. Mix lotus paste with melon seeds. Divide the filling into 35g portions and shape into balls. Set aside. (Note: I used a dough: filling ratio of 3:7, for 50g mooncake mould)
2. Place golden syrup in a bowl. Add in alkaline water, stir to combine. Add in oil, mix well.
3. Place plain flour in a mixing bowl,make a well in the centre. Add in the above mixture. Mix with a spatula to form a soft dough. Gently knead the dough till smooth (takes 1~2 mins). Shape it into a smooth round dough. Wrap with cling wrap and leave in fridge to rest for at least 2 hours or over night. This step is known as 醒面.
4. Dust work surface with some flour. Give the dough a few light kneading to smooth it.
5. Divide dough into 15g pieces. Shape each dough into a ball. Roll each dough over some flour. Dust hand with flour and flatten each dough into a small disc (about 5cm in diameter). Wrap it around the filling and shape it into a ball. (always dust hand with some flour to avoid the dough from sticking).
6. Lightly dust the wrapped dough with some flour. Place it in the mooncake mould and press the mooncake out. Place mooncake on a baking tray line with parchment paper.
7. Spray some water on the mooncakes. (Note: this helps to prevent the mooncake from cracking during baking.)
8. Bake at preheated oven at 180degC for 10mins. Remove from oven and leave to cool for 15mins (do not skip this step).
9. Brush the top with some egg wash. Return to oven and continue to bake for another 15mins until golden brown (since all oven works differently, do check after 10mins, and subsequently every other 2 mins to make sure the mooncakes are not over browned).
10. Leave mooncake to cool completely and store in air tight containers. Wait for 2 ~ 3 days for the mooncakes to 回油 (for the skin to soften) before serving.

pink mold mooncake

Note: Ingredients, seasonings and measurements are at the “Printable Recipe” link above.
	Here are some of the ingredients and tools you will need to make moon cakes. (A) ready made mooncake filling (lotus paste). (B) golden syrup (C) alkaline water (aka lye water) which balances the acidity of the golden syrup and gives it a beautiful brown finish. (D) mini mooncake moulds. A, C and D from Phoon Huat (PH) or Kwong Cheong Thye (KCT); B from PH or KCT & supermarkets. For golden syrup, you can also get the squeeze bottle type (same brand) with maple flavour. Note: KCT carries filling paste in minimum 500 grams pack (more information on my instagram), while PH sells in minimum 1kg pack.
	In a large bowl, measure and add golden syrup, vegetable/olive oil, alkaline water and vanilla extract. Stir with a spatula until well combined.
	Next, add in sifted floor. Stir with a spatula until just combined. Don’t over knead the dough, as you will still be working on it later, and over kneading will result in a dry and tough dough. Wrap the dough in cling wrap and allow it to rest at room temperature for 2 hours (醒面).
	While waiting for the dough to be ready, measure and weigh 35 grams paste of lotus paste and shape them into a ball (x 12). If you like melon seeds, add about 1-2 tsp per ball (flatten the lotus paste on your palm first before adding the melon seeds so that they are evenly distributed).
	If you want salted egg yolk filling, get raw salted duck eggs. Remove egg white and rinse the yolk, coat them in sesame oil (about 1 tsp per 4 yolks) and steam for 5 minutes. For the mini mould used in this recipe, you only need half egg yolk per mooncake. Weigh halved egg yolk and lotus paste to form 35 grams. Wrap lotus paste around the yolk and shape into a ball.
	After the waiting time of 2 hours, the dough is ready. Mix it with some flour (1/2 tbsp at a time) and knead until smooth.
	Weigh and cut the dough to 15 grams pieces.
	Here’s the fun part, making the mooncakes! Take a piece of dough, flatten it to a circle either by hand or a rolling pin. Place the lotus paste ball in the center of the mooncake skin. Hold the skin in one palm, use your other hand to to close the skin over the lotus paste in a circular, rotating motion. When this is done, shape mooncake into a ball by gently rolling it in both palms. Remember to dust your work surface, hands and rolling pin with flour to prevent sticking.
	Dust the mooncake ball in flour. Press it firmly into the mooncake mould. Turn the mould over and give it a few taps to loosen the mooncake. Repeat until the dough is used up.
	Place the mooncakes on a baking tray lined with parchment paper. Spray the mooncakes with water (to prevent the skin from cracking during baking). Bake in preheated oven of 180 °C (356 °F) for 10 minutes.
	Take out the tray and let it cool outside for 20 minutes. This is to prevent the skin from cracking due to expansion of the filling.
	After 20 minutes, brush mooncakes with egg wash.
	Return to oven and continue to bake for 10-12 minutes, or until golden brown.
	When the mooncakes have cooled down, store them in air-tight containers for 1-2 days before serving. This is to allow the skin to be soft and shiny by allowing the oil to slowly seep through the skin (回油). Get this recipe on the next page >> With about 2 weeks away to the mid-autumn festival (中秋节), this is now the perfect time to make your own mooncakes. Snowskin mooncakes (冰皮月饼) are my favourite over the baked mooncakes, and they are also easier to make – there is no baking involved, and all you have to do is to make the moon cake skin and wrap them around the (ready made!) lotus filling. They are also very pretty to look at especially if you make all kinds of colours. You May Also Like: Traditional Baked Mooncakes Recipe My family love these cute mini snowskin mooncakes, and we have been enjoying them for breakfast or tea break the past few days. Like Us on Facebook Don’t Miss a Recipe! Receive new recipes updates in your email box: Click on photo to view full size Printable Recipe >> Note: Ingredients, seasonings and measurements are at the “Printable Recipe” link above. Here are some of the ingredients and tools you will need to make moon cakes. (A) ready made mooncake filling (lotus paste). (B) kaofen (fried/cooked glutinous rice flour) (C) shortening (D) mini mooncake moulds. You can get them from Phoon Huat (PH) or Kwong Cheong Thye (KCT); KCT carries filling paste in minimum 500 grams pack (more information on my instagram) so it is my preferred place to buy, while PH sells in minimum 1kg pack.   In a large bowl, measure and add sifted kaofen and icing sugar. Rub shortening into the flour mixture with your fingertips.   Add iced water and combine with a spatula until a soft dough is formed.   Divide the dough depending on the number of different colours you intend to make. Add food colouring, a few drops at a time, to each portion and knead until the colour is well distributed. You can add a few drops of ice water to help the colour to distribute evenly, if required. Note: I divided my dough into five equal portions. The original colour of the dough is white. I am using red dye for pink, pandan paste for green, yellow and red + yellow for orange.   Divide dough into 15 grams pieces.   Tip: If there are odd leftover dough left, combine and weigh them into 15 grams pieces to make multi-colour snowskin mooncakes.   Divide the filling paste into 25 grams pieces. If desired, add 1 tsp of melon seeds to each serving of filling paste. Shape each dough into a ball. Make the same number of filling balls accordingly to the number of 15 grams mooncake dough you have. Add appropriate amount of kaofen to each portion of dough, a little at a time, and knead until it is no longer sticky. Do not over-knead. Flatten the dough to a small circle either by hand or a rolling pin.   Place the lotus paste ball in the center of the mooncake skin. Hold the skin in one palm, use your other hand to to close the skin over the lotus paste. When this is done, shape mooncake into a ball by gently rolling it in both palms. Remember to dust your work surface, hands and rolling pin with flour to prevent sticking.   Dust the mooncake ball in flour. Press it firmly into the mooncake mould. Turn the mould over and give it a few taps to loosen the mooncake. Repeat until the dough is used up. Store snowskin mooncakes in airtight containers and chill in fridge. Serve cold.

kaya + kaya puff

~咖椰~ Kaya\

材料：

4粒鸡蛋，加200g幼糖搅至溶。 250g浓椰浆、3片斑兰叶，打结。
另外50g糖，煮成金黄色息火，加入浓椰浆一边加一边搅。

做法：
将鸡蛋液滤入椰浆中搅匀，加入斑兰叶，开小火煮，要不断搅煮至浓即可。

Kaya puff ~咖椰角~
水皮：200g面粉、2大匙糖、20g食油、40g面包油（Planta)、100ml水、1/8小匙麦芽糖 - 一起拌成光滑面团，并分成15份。

油皮：170g面粉、100g白油（Shortening) - 混合成团，分成15份。

做法：把油皮包入水皮里，将面团擀薄，如瑞士卷般卷起，重复这步骤一次，置10分钟。压扁，再擀成薄椭圆形，将馅料放在中间，对摺面团。进炉前涂上两次蛋液。以180度烤25-30分钟.