Hi my dear readers..:) Its been awhile since my last post..;p Well as Chinese New Year is around the corner, about 2 weeks time only...I am quite busy with all the yummy cookies..:)
This year is alittle different, which my sister and me will be baking quite alot varieties of cookies.
We want to bake for our parents and friends this year and my mother can have some time to relax since she has been baking for us for many many years.
So I'll be making some traditional ones which we must have during the Chinese New Year and also some very new recipes from my new book. Anyway, all the old and new recipes are very new to me. Why? That's because I never do it on my own before...;p Hmm...actually I'm alittle nervous and a little stress..haha! But luckily all the cookies turned out nicely and yummy. Thanks to my mother's guidance..:)
Here are all the cookies I've baked. And since I don't want to make this post too long, I will only post some of the recipes here. For friends who like to have those recipes I've miss out here, feel free to email me at firstname.lastname@example.org, I'll be very happy to share with you.
The very first one,......Pineapple Tarts!
Ingredients for the Tart's pastry:
100g Icing Sugar
600g Plain flour
50g Milk powder
4 Egg yolks
1 tbsp Vanilla essence
6 tsps Cold Water (might not need that much)
~ Mix all ingredients together by hand until becomes a soft dough.
~ Keep dough in the refridgerator for 30 mins before using.
Ingredients for the pineapple fillings:
4 Pineapples (large)
Sugar to taste
1 or 2 cloves
1/2 inch Cinnamon stick
~ Blend the pineapples, separate the juice. Need only 2-3 cups of juice for cooking.
~ Add in alkl the ingredients together in a pot, and bring to boil.
~ Once boil, lower heat and stir constantly so the mixture won't stick to the base of the pot.
~ Keep cooking until the jam turns brown and sticky (about 2-3 hours). Cool before use.
Wrapping the tarts:
~ Divide dough into small pieces (about 10g) each. Flatten and wrapped in the jam filling.
~ Shape into a mini mock pineapples, snip little "v" around one side (which facing up) and arrange on greased trays.
~ Brush with egg wash and bake at 175'C for 20-30 minutes until brown.
~ Cool well before storage.
3rd...Black & White Sesame Cookies
4th....Peanuts Puffs (Kok-chai)
600g Plain flour
3/4tsp Cold water (may add alittle more if dough still dry)
1 egg yolk
~ Mix all ingredients in a large bowl.
~ Then place mixture onto work surface, roll the dough with a rolling pin without kneading.
~ Fold dough into half and roll out again for few times until dough is smooth.
Ingredients for fillings:
400g groundnuts (toasted and skinless)
Caster sugar to taste
A little toasted white sesame seeds (optional)
~ Mix all together and ready for wrapping.
Wrapping the puffs:
~ Use a rolling pin to roll out the dough into 1/4cm thickness.
~ Cut pastry with a 2" round cutter.
~ Fill in the nuts mixture. Pleat the edges to seal well.
~ Heat up half wok of oil, deep-fry the puffs over medium hot oil until golden.
~ Remove and drain well. Cool completely before storage.