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Friday, January 18, 2019

CNY 2019 - PINEAPPLE TARTS [TARTLET SHAPE]

I started shaping the pineapple tarts in a rose shape. Halfway through, I remembered that I wanted to try using the small tartlet mould to shape the tarts.
So here, you will see some rose and tartlet shapes of the pineapple tarts. Using the tartlet mould saves much of my time.
These are all so lovely. The pastry is buttery, soft and aromatic with the nice pineapple jam inside.
Ingredients
[makes 75 pieces]
Filling  - 250-300 gm pineapple jam-roll into small balls
1 egg yolk mix with 1 tbsp water for glazing
small paper cup cases
Pastry Ingredients
250 gm soft butter
50 gm icing sugar
1 egg yolk
1 tsp vanilla essence
1/2 tsp salt
360 gm plain flour + 2 tbsp custard powder
  1. Shape pineapple filing into small round balls [5 gm each].  Set aside or chill in fridge until required.
  2. Use an electric mixer to cream butter, sugar and add in egg yolk and essence until light and fluffy.  Fold in flour mixture, mix into a soft dough or just combined [do not over work dough].
  3. Divide dough into small portions enough to wrap filling, seal and roll into round ball.  Press into a small tartlet mould.  Place tart inverted [bigger surface as base] on a lined baking tray.
  4. Use a plastic peg to create a criss cross pattern.  Apply egg glaze.
  5. Bake at 180 degrees C for 20 minutes or until golden in colour.
  6. Remove from oven, cool on wire rack before storing in airtight container.

Wednesday, January 16, 2019

CNY 2019 - GERMAN COOKIES [KB DESIGN]

This is a test attempt, shaping German Cookies using plastic Kuih Bangkit mould.  I was quite tired of making the usual shape German Cookies [rolling into rounds and press with a fork to create the design].  With the KB mould, no harm giving it a try.  So long as the dough does not stick to the mould, can consider it successful.  Even if it sticks, dusting you hand with some flour will solve the problem.

I like the designs, looks cute and attractive.  These cookies are crispy, light and buttery.  Guess many would not know they are German Cookies.
Ingredients
[makes 140 pieces]
250 gm butter - room temperature
80 gm icing sugar - sifted
250 gm potato starch
150 gm plain flour - sifted 
Red cherry bits 

  1. Beat butter and icing sugar till fluffy and light in color.
  2. Sift in potato starch together with plain flour.  Fold flour mixture into cream.  Mix into a soft dough.   Transfer to a container and chill for 30 minutes.
  3. Lightly dust hand with flour, pinch a small bit of the dough, roll into round and press into plastic kuih bangkit mould [choose the design you prefer].  Lightly knock the mould to dislodge dough. Place cookies in the baking tray line with parchment paper.  Top with cut red cherries.
  4. Bake at preheated oven at 170 degrees C for 15-20 minutes depending on the size of your cookies or until slightly golden.
  5. Remove from oven, leave to cool completely on  a wire rack and store in airtight container.

Tuesday, January 15, 2019

CNY 2019 - BUTTER COOKIES

This is the second batch of butter cookies which I baked for the coming Chinese New Year.  The first post on Butter Cookies is just a small portion which makes about 60 pieces.  It isn't enough to share.
The recipe here is adapted from Kathrine Kwa [Youtube] recipe with modifications.  Afraid that the original recipe yields not enough pieces to share, I roughly increased the portion to one and half.

These butter cookies are aromatic, buttery, crispy and not overly sweet.  Suits my taste bud and yours if you like the not too sweet butter cookies.  Lovely cookies.
Ingredients
[makes 150 pieces]
270 gm salted butter
120 gm icing sugar
1 egg [size AA]
1/2 tsp salt
330 gm plain flour + 75 gm cornflour – sifted
40 ml milk 
some chopped red cherries - topping

  1. Cream butter, sugar and salt until light and fluffy.  Beat in eggs until well blended.
  2. Sift the dry ingredients together.
  3. Fold [2] into [1], alternating with milk.  Mix into a dough. Transfer to a container and chill for 30 minutes.
  4. Scoop in small portions into a piping bag with star nozzle.  Pipe star rosettes onto a lined baking tray.
  5. Bake in preheated oven at 170 degrees C for 15 minutes or until golden brown.
  6. Remove to cool on wire rack before storing in airtight container.

Monday, January 14, 2019

CNY 2019 - YUAN PAO PINEAPPLE TARTS

Cheesy flavour 'yuan pao' pineapple tarts for this CNY.  Sure prosper with the nice, auspicious shaped pineapple tarts, hehehe!.
Like other pineapple tarts recipes, this recipe is also a keeper.  The tarts are lovely, soft, buttery and with the 'fragile' texture.  Loves the new shape that I made and happy with the store bought pineapple jam that is not too sweet.  Blends well with the not too sweet pastry. 
Ingredients
[makes 80 pieces]
Filling  - 250-300 gm pineapple jam-roll into small balls
1 egg yolk mix with 1 tbsp water for glazing
small paper cup cases
Pastry Ingredients
240 gm soft butter
20 gm icing sugar
1 egg yolk
1 tsp vanilla essence
320 gm plain flour + 40 gm cornflour + 40 gm cheese powder
  1. Shape pineapple filing into small round balls [5 gm each].  Set aside or chill in fridge until required.
  2. Use an electric mixer to blend butter, sugar and add in egg yolk and essence.  Cream until light.  Fold in flour mixture, mix into a soft dough or just combined [do not over work dough].
  3. Divide dough into small portions enough to wrap filling, seal and roll into round ball.  Place in a small paper case.
  4. Use a plastic peg to create a criss-cross design.
  5. Place on a baking tray.  Apply egg glaze.
  6. Bake at 180 degrees C for 20 minutes or until golden in colour.
  7. Remove from oven, cool on wire rack before storing in airtight container.

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