Wednesday, January 18, 2017

Flaky Pastry Pineapple Tart 香脆凤梨酥


Oh yes ! Pineapple tart is a must during every Chinese New Year. It believes to be able to bring good luck and good fortune to all family members and friends. It is NOT a tradition but a trend to a whole new generation. haha.... Oh well, whatever the reason, I have to admit that it is a yummy treat during the celebration after all and it is irresistible. This year I am going for a flaky pastry version pineapple tart. I was curious because all these years I've been trying out only the soft version. If you're as intrigued as I am, then please read on.

Ingredients for pastry dough :
140gm  cold butter, diced
100gm  sugar
1 egg yolk
240gm  all purpose flour
1/2 tspn  vanilla essence
1 TB  cold milk
1/2 tspn salt

*egg glazing ~ 1 egg yolk + 1 tspn milk
*some black sesame for decoration

*350gm  pineapple paste (divide into 12gm each)
              Or Taiwan pineapple paste

Method :
(1) mix cold butter and sugar with a folk till everything combined.
(2) now, add in egg yolk, milk & vanilla essence and beat till cooperated.
(3) stir in flour & salt till soft dough is form then knead by hand to put dough together, wrap with plastic sheet and keep chilled for 20 minutes.
(4)  when ready, divide dough into 20gm each and wrap in pineapple paste. Roll dough into a ball and shape it with a mould press as preference.
(5)  arrange all shaped dough into baking tray lined with parchment paper then keep chilled for 10 minutes, before going into the oven.
(6)  once its ready, brush shaped dough with egg glazing then sprinkle some sesame seeds to the center. (I used leftover egg white and it works well too)

(7)  finally, bake at preheated oven 175'C for about 12-15 minutes or till the top turns golden brown.
(8)  when done, leave cool on tray for 10 minutes before transferring to wire rack to cool for storage.

At this moment, be careful cause the pastry is hot and soft. The pastry will be set once its cool completely.

This flaky pastry tart is perfect when you need to make an early baking and kept for a long storage before the celebration. The pastry crust will stay nice and beautiful and not too crumby. My boy loves it !  Hope you will too and happy baking everyone.

Friday, January 13, 2017

Melt-in-your-mouth Mushroom Floss Chinese Cookies 即熔蘑菇干曲奇饼


Happy New Year everyone ! This is my first bake of the year 2017. I have to admit that I've been away too often lately and I really need to warm up my oven cause my girl is back for a one month break. And Zoe from Bake for Happy Kids has inspired me to make these cookies right away. I love how simple the mixed up ingredients. However, I have replaced the meat floss with vegetarian mushroom floss instead. And if you're interested to find out more, please read on.......

This mushroom floss smell and taste as good as the meat floss. The best thing was ..... its vegetarian ! You can easily found them at any vegetarian shop.

Ingredients :
100gm  butter, softened at room temperature
20gm  icing sugar
60gm  all purpose flour
60gm  cornflour
1/4 tspn salt
1/8 tspn  baking powder
1 TB   sesame seeds, toasted
2 TB   mushroom floss

* egg glazing : 1 egg yolk + 1 tspn milk
* some sesame seeds for topping

Method :
(1)  combine flour, cornflour, salt & baking powder together and mix well.
(2)  now, cream butter and icing sugar till smooth then fold in flour mixture to form sticky dough.


(3) finally, throw in the remaining ingredients and mix till everything well cooperated.
(4)  next, wrap dough with plastic sheet and keep chilled for 30 minutes or till dough manageable to handle.
(5)  when ready, place chilled dough to slightly floured working table and roll out flat about 1cm thickness. Then cut with round cookie cutter.
(6)  transfer all shaped dough to baking tray lined with parchment paper, brush with egg glazing ( I used leftover egg white) and sprinkle on sesame seeds.

(7) finally, bake at preheated oven 180'C for about 10-12 minutes.
(8) leave to cool before storage to air tight jar.

Ohhh.... boy, these cookies are simply spectacular ! Its tasty. Its melt in your mouth kind of cookie and its unstoppable ! Its a killer alright. My advice is please double up the recipe if you're planning the make one. Thanks Zoe for sharing such beautiful cookie recipe. I love it.

Thursday, December 22, 2016

Cranberry Hot Brewed Coffee Brownie 蔓越莓咖啡布朗尼

During this time of every year, I normally will stock up a few packets of cranberries in my freezer. And this year is no different ! I finally used up the final batch of my last year frozen cranberry on this brownie. The berries look as good as the fresh ones though. This festive brownie is perfect to pamper myself and the kids after the spring cleaning. Nom... nom... nom...  Oh yeah, spring cleaning reminds me of Chinese New Year is getting close, just one month ahead. Still not sure if I'm going to prepare some new year cookies for the coming celebration, due to my busy schedule.


(Inspiration came from here)
Ingredients for brownie :
(A)
1/2 cup  corn oil
2 eggs
1/2 cup  hot brewed coffee (used local black coffee)
1/2 cup  sugar
1 tspn    vanilla essence

(B)
1 cup   all purpose flour
1/2 tspn   baking powder
1 tspn   instant coffee powder (optional)

(C)
340gm     dark chocolate, melted

(D)
100gm   cream cheese
1 TB  lemon juice
2 TB  icing sugar
1 cup  cranberry, coated with flour

Method :
(1)  mix together ingredients (B) and set aside.
(2)  whisk together ingredients (A) till cooperated in separated bowl, then fold ingredients (B) till well mixed.
(3)  now, stir in ingredient (C) till well combined.
(4)  transfer batter to a 8x8" tray lined with parchment paper.
(5)  now, beat ingredients (D) till well mixed (except cranberry) and scoop cheese mixture over to brownie batter, use a chopstick to draw the swirl over batter then spread on cranberries.
(6)  finally, bake at preheated oven 175'C for about 40 minutes.
(5)  once its ready, leave to cool before serving.

Anyway, this moist delicious brownie is good enough to make our day. Definitely, can't survive for long ! Hope you guys will love it too. Enjoy & have a wonderful day everyone !
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