Tuesday, January 24, 2017

Aromatic Pineapple Tart 香喷喷凤梨酥

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Finally, it comes to my final Chinese New Year bake ! This pineapple tart is a special request from my younger sibling. Every year he has to rush back from Singapore to celebrate this special occasion with the family members. Normally, I will be meeting them on the first day of new year. Since the first batch of pineapple tart already gone, so I have to force myself to prepare the second batch. Otherwise, I have nothing to bring home. hehe.....


It's been awhile I tried something similar to this recipe. The soft version has to be my all time favourite. I personally prefer adding in bigger portion of cornflour to my pineapple tart pastry recipe, just to satisfy my own crave. And here's what I did.

Ingredients for pastry dough :
250gm   butter, softened
50gm  icing sugar
1/2 tspn  salt
1 tspn  vanilla extract
2  large yolk
300gm  all purpose flour
30gm  milk powder
70gm  corn flour

**egg glazing ~ 1 yolk mixed with 1 tspn milk
** 40pcs cloves for decoration
**Fillings :  350gm  Taiwan Pineapple paste, divide into 11gm each & round them

Method :
(1)  combine flour, cornflour and milk powder together & mix well.
(2)  cream butter and icing sugar till fluffy, then add in eggs, salt & vanilla extract and continued beating till creamy.
(3)  now, fold in flour mixture and stir to form a soft dough. Then set aside to rest for 20 minutes.
(4)  once its ready, divide pastry dough into 15gm each and fill in pineapple paste ball, sealed and round them.
(5)  press each dough ball with fingers from side to side to form an oval shape, then by using a clip gadget to make the decorating cut.
(6)  finally, brush on egg glazing and insert a clove into one end then bake at preheated oven 170'C for about 12 minutes or till golden brown.
(7)  once its done, leave cool before storage.

A reminder that not to over bake the pastry, which will causing dry and hard pastry crust by the end. So, has to be very alert with the temperature and timing.

Gosh, glad that I've finally completed my final bake ! Super love the smell of the sweet cloves. I have to hide this batch away from the human eyes for time being. Otherwise, there's nothing left for me to bring home。。。。haha.... Happy baking guys !

Saturday, January 21, 2017

Eggless Chinese Almond Cookies 无蛋杏仁曲奇饼


I think still most of you confused by Almond and Chinese Almond, am I right !!!!  Almond is actually a nut and Chinese Almond is an apricot kernel, its a seed. They smell so much different and yet they are such good marriage in many baking. I tried making jelly with the apricot kernel powder once but only a few interested in it. However, this is going to be a breakthrough cause I am going to try my baking with the apricot kernel powder. Hopefully, it going to be good. Please read on......

I've chosen to used shortening on this recipe and will be perfect for some vegan guests during the celebration.

Ingredients :
80gm  shelled almond, chopped then toasted
150gm   all purpose flour
100gm   Chinese almond powder (Apricot kernel powder)
1-1/2 tspn  baking powder
60gm  icing sugar
150gm  Crisco shortening

Method :
(1)  combine flour, apricot kernel powder, baking powder and sugar into a big bowl and mixed well.
(2)  stir in shortening till soft & sticky dough is formed and add in chopped toasted almond, knead till everything is well cooperated then keep refrigerated for 20 minutes or till set.
(3)  now, shape chilled dough into bite size ball dough ( I used bottle cap for shaping, please refer here) then place them to baking tray lined with parchment paper.


(4)  finally, bake at preheated oven 170'C for about 12 minutes or till lightly brown.
(5) leave to cool completely before storage into air tight jars.

If anyone of you have ever tried Macau traditional almond cookies 澳门杏仁饼, I think you will surely loving these cookies. The best thing is ..... its eggless and its vegan !  Eat healthy and stay beautiful. Enjoy & have lots of fun, and happy weekend everyone !

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.
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