Sunday, January 31, 2016

Fermented Beancurd 'Nam Yue' Sesame Cookies 南乳香脆可口芝麻饼

This recipe was published on year 2011 from Flavour magazine and finally, I did it ! I am so so so regret for not making this much earlier. This is such an addictive recipe. YES, IT IS REALLY THAT GOOD !!!!  The smell, the flavour and the texture is just SO RIGHT !  "Nam yue" is one of the Chinese famous red fermented beancurd which is widely used in savoury cooking and as time flies, more & more fabulous baking recipes created by using this special ingredient.

Ingredients :
250gm  butter
1/4 tspn  salt
140gm  icing sugar
1 whole egg

2 pieces  red fermented beancurd included 1 tspn red gravy
1 tpsn  pounded garlic

440gm  all purpose flour
1 tspn  5 spice powder
1 tspn  baking powder
1 tspn  baking soda
40gm  black sesame seeds
40gm  white sesame seeds

For coating  :  50gm  black sesame seeds mixed with 50gm white sesame seeds

(1) blend together ingredients (B) till well cooperated. Set aside.
(2) beat ingredients (A) till creamy then stir in mixture (B) till well combined.
(3) now, fold in mixture (C) to form a soft dough, knead till smooth. Then set aside to rest for 30 minutes. For the original recipe, dough need to be chilled before used but skipped that.
(4) again, used a bottle cap for moulding then coat moulded dough with sesame seeds. Later press dough with a slightly smaller round shape gadget to the center to form the curve.
(5) finally, bake at preheated oven 175'C for about 16 minutes or till nicely brown.
(6) set to cool completely before storage.

I am glad I found you.... loving every single bit of you !  Hope you guys will love it too.
Enjoy & Happy Festive Baking !

Friday, January 29, 2016

Green Tea Pineapple Tart 绿茶凤梨酥

As I said pineapple tart is my favourite during the whole Chinese New Year season and same to my other very particular KL girlfriend. She stays in KL for so many years and has tried out almost all the big & small range and even 5 star hotels' pineapple tart in her life. And one day, she came to me and said "Kris, I still think your pineapple tart (refer recipe here)  is the BEST !". I just look at her with my big round eyes ! Boy, don't know what to say because I don't tell people which is the best and which is the worst. All I know is baker just bake whatever they desired. I mean different people different taste buds, you know what I mean ! So, don't be sad when someone told you that your pineapple tart is NO good. haha.... Its just a matter that its NOT his or her thing ! Honestly, I always think that my baking isn't the best but I just love recreating it to suit my personal taste bud. The tart which my girlfriend loves about is actually the amount of cornflour used on my personal recipe. You can hardly find such recipe selling out there cause the cookie breaks easily due to the extreme softness. Yet, still 7 out of 10 loving it !

Last year, I tried the green tea pineapple roll recipe posted by SCS butter and its very well received. So, I'll have to give this another try this year. I'm going to modify it by adding in extra cornflour. Just keep my fingers cross ! See Lisa @ Lisa's Lemony Kitchen, I told you I'm going to try the recipe. >o<

(modified from SCS Butter recipe)
Ingredients :
250gm  butter, room temperature
60gm   icing sugar
2 egg yolk
280gm  all purpose flour
40gm   corn flour
15gm   green powder

*350-400gm  pineapple paste

Method :
(1) combine flour, corn flour & green tea powder into a bowl and mixed well.
(2) beat butter, sugar & egg yolk till creamy, then stir in dry ingredients to form a soft & sticky dough. Set aside to rest for 20 minutes.
(3) for further process kindly click to refer here.
(4) bake at preheated oven 170'C for about 18 minutes.
* Egg glazing : 1 egg yolk + 1 tspn milk

This was my last year baked goodie, Matcha Pineapple Roll.

One only mistake I made this round ! Should have place in more pineapple fillings. haha..... The cookie will definitely looks fuller with 8gm pineapple filling, instead of 5gm which is quite empty !!!! And one more thing is, the colour became less attractive. Should increase the green tea powder to 20-25gm ! Overall, it was OK !  HAPPY FESTIVE BAKING everyone. Enjoy & have lots of fun !

Wednesday, January 27, 2016

Crunchy Peanut Cookies 松脆花生饼

Finally, I've done this peanut cookies which was in my list to do for a long long time. I was actually inspired by Fuss Free Cooking blog. I love how her hazelnut cookies turned out and I love the idea by using a bottle cap for her moulding process. haha.... Yeah, its cheap and easily found at any home ! The whole baking process only took me about an hour 30 minutes and its hassle free with just simple recipe. I'm glad I tried this and yes, again it's my first attempt. >o<

Ingredients :
200gm   toasted ground peanut (I used store bought)
300gm   all purpose flour
1/2 tspn baking powder
1/2 tspn  baking soda
110gm   icing sugar
1/4 tspn  salt
160ml  peanut cooking oil

* glazing :  1 eg yolk + 1 tspn milk

Method :
(1)  combine peanut, flour, sugar, salt, baking powder & baking soda into a big mixing bowl and mixed well.
(2)  add in cooking oil and stir to form a dough, crumby but be able to hold together dough.

(3) now for moulding, I used a plastic bottle cap. Insert the cap with a plastic sheet then fill in the dough. Press dough to form a cap shape then discharged from cap.

(4) you can easily remove dough from cap by pulling out the plastic sheet then place moulded dough to baking tray lined with parchment paper. Repeat method no.3 till completed.
(5) finally, brush top with egg glazing and bake for preheated oven 175'C for about 16 minutes or till golden brown.

Now, this is exactly what I want for my peanut cookies, unlike the old fashion recipe. I love the cracking look. For vegetarian baker, you may omit the egg glazing and replace with corn syrup glazing instead. Hope you guys will love it too. Have fun baking for the festive season !
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