When you have free time during CNY, feel free to drop by and check all the round up. If you noticed some nice recipes and no chance to try this CNY, save them and try it next year..
Look at the good response, i am dreaming now to achieve 500 entries till closing of this event ^_^.
|Aunty Young-迎春花开牛油饼 （Chinese Blossom Cookie)|
|from non blogger, Angeline-pineapple rolls |
(recipe source: adapted from Agnes Chang)
50g (just nice, no need to reduce)
1 Egg yolk
360g Plain flour
2tbsp Custard powder (mixed together with plain flour)
1 egg yolk for grazing Pineapple filling (shape into a small round ball) ,use ready made
1. Cream butter and icing sugar until light and fluffy.
2. Add egg yolk and beat until well combined.
3. Sift in flours and mix well.
4. Rest the dough for 30min.
5. Press out the dough from ‘pineapple roll’ mould about 5cm long and wrap with pineapple filling.
6. Brush with egg glaze.
7. Bake at 170c for about 20- 25min or till cooked
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|from non blogger, Vincent Goh-Almond Pandan Cookies |
Almond Pandan Cookies
200 grm butter
120 grm sugar
200 grm flour
50 grm ground almond
80 grm cornflour
1 pinch of salt
1 tsp of pandan paste
1. Sieve flour, cornstarch and salt together. Add in the ground almond, mix well and set it aside.
2. Cream butter, sugar and pandan paste until soft and well combined. Add in the flour mixture and mix till well combined. Roll out to about 0.5cm thick and cut into your favorite design.
3. Place the cookies in a lined baking sheet and bake in a pre-heated 325 degree F oven until lightly brown on the edges.
4. Keep in airtight container once it is cool.
Note: If the dough is too soft keep it in the fridge for half an hour before rolling it.
|from non-blogger, Vincent Goh-Butter cookies |
200 gm cake flour
130 gm melted butter
35 gm caster sugar
65 gm icing sugar
1 egg, whisked, about 50 gm
1/4 tsp vanilla essence
Some whole almond (optional)
Preheat oven to 190C (375F).
Cut butter into cubes and allow to soften at room temperature. If time is limited, here is a quickest way to soften butter. Melt butter in microwave at high-medium power for 10 seconds or so, then transfer to freezer for a few minutes. When the butter begins to be frozen again and thickens, it’s ready to use. If not, put it back to freezer for more minutes.
Cream butter with an electric mixer over medium speed until smooth. Add caster sugar and icing sugar, continue to cream until fluffy.
Add one-third of the whisked egg into the butter mixture at a time. Stir and combine well between adding egg each time, the volume increases and colour lightens.
Stir in vanilla essence and combine well.
Sift flour into the egg mixture. Use a spatula to combine all ingredients. Don’t over stir, just incorporate the flour into the mixture. Transfer the batter into an icing bag. Pipe the batter on a lined baking tray with baking paper, in 1.5-inch (3.8 cm) circles, that’s about 1 tablespoon each of batter, evenly spaced 1.5-inch apart.
Decorate with almond.
Bake in the preheated oven for 10 to 13 minutes, or until golden brown. Let cool on a wire rack completely. Store in an air-tight container
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