Frankly i have not reviewed all entries submitted to me, because i am very very busy making cookies, CNY preparation and compile the round up post..But i promised i will go through each of the post when i am free during CNY.
Here comes the round up (8), this time is 50 entries, so total now is 220 entries..i am still compiling new entries..
p/s Sorry, i might have missed some of your entry. Please alert me if i have missed your entry, after 4 days you have submitted to me..
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from non blogger- Kelly Cheng-杏仁圆饼
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杏仁圆饼
Reference: Kathrine Kwa - She posted her recipe on facebook
Website: https://www.facebook.com/#!/kathrine.kwa
材料：
a）450g普通面粉、180g糖粉、半茶匙盐、150g杏仁粉、150g杏仁粒、1茶匙发粉、1茶匙苏打粉
b）200g粟米油
装饰：适量蛋液，杏仁粒
做法：
1）将材料（a）拌匀，徐徐加入（b）拌成团。
2）用手搓成小圆团，排放在烘盘上。
3）抹上蛋液，沾上杏仁粒作装饰，以160度烤20分钟。
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from non blogger- Kelly Cheng-花生餅
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花生餅
Reference: Kathrine Kwa
Website: https://www.facebook.com/#!/kathrine.kwa
材料：花生500g（烤香去皮，打碎）、糖粉330g、普通面粉500g、花生油250g（可以用刀标油或红鹰油）
搽料：1粒蛋（打散）
做法：
1）将所有材料放入盆中拌成团。
2）将（1）放在一张塑胶袋中间擀薄，用心型模按出形状，排在烘盘，搽些蛋液在饼上。
3）将（2）放入预热烤箱，以160度烤15分钟
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from non blogger- Kelly Cheng-檸檬杏仁曲奇餅 Lemon Almond Cookies
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檸檬杏仁曲奇餅 Lemon Almond Cookies Reference: 基絲汀@簡易食譜
Website: http://www.christinesrecipes.com/2013/01/lemon-almond-cookies.html#more
材料:
無鹽牛油unsalted butter 100g
幼砂糖 65克
雞蛋 1pc
中筋粉（plain flour / all-purpose flour）175g
粟粉（Corn starch） 35g
檸檬皮蓉（只磨出黃色部分）1pc
泡打粉（baking powder） 1/4teaspoon
鹽 1/8teaspoon
杏仁碎 (Almond ground) 20g
金砂糖 (demerara sugar) 2tablespoon (I do not put)
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Kelly Cheng-黄梨饼
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黄梨饼
食谱取自：Nasi Lemak Lover
材料：
牛油 350g
罐装炼乳 100g（Sonia 用F&N牌子，我用红字牌炼乳）
面粉 510g
蛋黄 2个
黄梨馅 700g
把牛油和炼乳打发。
鸡蛋一粒接一粒加入，充分搅拌均匀。
筛入面粉，搅拌成一个不粘手的面团。
把面团放在朔胶纸里，擀平，用模压出花纹，包入黄梨馅。
预热烤箱170度c，烤15-18分钟或至金黄色。
取出放凉，才收入罐里。
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from non blogger- Kelly Cheng-德国酥饼 German Butter Cookies
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德国酥饼 German Butter Cookies
Reference: Min's blog , Website: http://sze-min.blogspot.sg/p/chinese-new-years-cookies.html
A： 牛油 250g ，糖粉 80g
B: 马铃薯粉 250g 面粉 100g 罂粟子 少许
1. 把牛油和过筛的糖粉用搅拌机搅匀。
2. 加入马铃薯粉， 面粉和罂粟子拌匀成面团。
3. 把面团揉成小粒， 再用叉子稍微压扁。
4. 放进预热170'C 的烤箱烤15-20 分钟。
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Kelly Cheng-牛油曲奇餅 Butter cookies
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牛油曲奇餅 Butter cookies
Reference:Christine's Recipes: Easy Chinese Recipes
Website: http://www.christinesrecipes.com/2012/08/butter-cookies.html
材料:
中筋粉 150g
粟粉 30克
吉士粉 20g
無鹽牛油 160g
糖霜 50g
Vanilla extract (可不加） 1/4茶匙
Baking powder 1茶匙
做法:
預熱焗爐至 180C / 356F. 預備兩個鋪上烘培紙 (baking paper) 的焗盤。
把中筋粉，粟粉和吉士粉拌勻，過篩備用。糖霜過篩，待用。
在一個盤中，用電動打蛋器，把牛油，糖霜和雲呢拿香精打發至發白和滑身。
篩入各種麵粉和泡打粉。先用低速拌勻。用膠刮把盤邊的麵粉刮下拌勻。用手輕輕捏成麵團。放置在一大塊保鮮膜中，覆蓋著滾成直徑約3½cm 之長條。包好，放入雪櫃（fridge）中冷藏15至20分鐘，稍轉硬身，可操作的狀態。
拿出雪櫃後，用刀把麵團長條切開約 1½cm厚度的小塊。切口向上放置在焗盤上面。用叉在表面輕壓出花紋。放入已預熱的焗爐中，焗約15分鐘，轉淡金黃色，即成。拿出焗爐，留曲奇餅在焗盤上靜置5分鐘。把曲奇餅轉至一鐵架上，待完全放涼。
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from non blogger- Kelly Cheng- 绿豆饼
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绿豆饼
Reference: Kathrine Kwa
Website: https://www.facebook.com/#!/kathrine.kwa
材料：500g绿豆粉、150g普通面粉（过筛）、200g糖粉（过筛）、150g粟米油、3汤匙水
做法：
1）把粉和糖粉拌匀，加入粟米油轻轻揉搓均匀，然后加入清水搓成粉糠状。
2）把混合料压入模型内，压紧铺平后敲出，排在烘盘上，以160度烤约20至25分钟。
Mung bean cookies
Ingredients :500g mung bean flour, 150g plain flour,200g icing sugar,150g corn oil,3 tbsp water
Method:
1) Mix the mung bean flour,plain flour and icing sugar ,sieve into mixing bow.Add in corn oil, and mix well, then add in water to form flour crumbs .
2) Fill the mixture into the mould firmly, press tightly till level and knock to remove the cookies from mould. Arrange them on a baking tray,bake in the preheated oven at 160 for 20 - 25 minutes.
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from non blogger- - Sharon Teo zuo ling-Healthier Pineapple tart
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Healthier Pineapple tart
140g butter cubes
85g cake flour
85g whole wheat flour
10g ground almond (Pre fried)
1 tbsp milk powder
30g icing sugar
1 egg yolk
1/2 tsp vanilla essence
Glazing: egg yolk + 1 tsp water
Store brought pineapple filling
Method:
1) sift all flour, milk powder and icing sugar. Add in ground almond
2) rub in butter with fork to resemble bread crumb
3) mix vanilla essence in egg yolk and pour in to breadcrumb mixture to form into dough. * no kneading
4) put in the refrigerator for one hour & Pre roll all the jam filling
5)Pre heat oven at 180 c
6) roll out the dough between two floured plastic and print out tart. Repeat until dough finish
7) blush tart with egg yolk and put a jam on top
8) put in oven for 15 to 20 min or until golden brown.
9) remove and cool
Thanks for the effort in compiling this.
ReplyDeleteGo through round 7, good job !Thanks.
ReplyDelete辛苦了，加油：）
ReplyDeletepoo looks good! I think I did send an entry.. will pop u an email.
ReplyDeleteAdd oil
ReplyDeleteGreat roundup! Thank you for hosting, Sonia :)
ReplyDelete我們都這麼地愛妳，就一直十樸妳！辛苦啦！
ReplyDeleteSonia, Thank you for hosting
ReplyDeleteSonia, very good job done! thanks for all the efforts!
ReplyDeleteWOW so many entries, you must be so busy! But great job, lots of interesting recipes for me to check out :)
ReplyDeleteFantastic response to your blog event , Sonia. Thanks for hosting! It is great to see so many wonderful cny recipes.
ReplyDeleteThanks again for hosting and round ups! I like your idea of rounding them as and when so that we don't have to wait so long! I'm already eyeing some of these recipes to try before CNY! Thanks thanks!!!
ReplyDeleteThanks for hosting!
ReplyDeleteDelicious round up Sonia!! all look delicious!!
ReplyDeletePerfect mix of savory and sweet! Miss all these CNY delight and goodies :(
ReplyDeleteThanks for the round up.
Dear nasi lemak lover, could you please give a review of the recipe book home baking 星期天的烘焙時? I am looking at buying it but I have yet to find a review of it online. Thank you so much.
ReplyDeleteNasi Lemak Lover, 你会做番薯虾饼吗？
ReplyDeletebagus banget blognya
ReplyDeleteJust looking at the pictures above, I am astonished.
ReplyDeletehi sonia
ReplyDeletehappy chinese new year ....
Great idea! All of those look very good.
ReplyDeleteHappy CNY.
This is like an awesome restaurant menu. I love going through pictures of these delicious dishes!
ReplyDeleteAnother drool-worthy round-up , Sonia ! And everybody's busy baking loads of cookies er except me lol
ReplyDeleteThank U......give 赞赞赞！
ReplyDeleteBrilliant! I'm so awed what to choose to have for Chinese New year. Thanks! Got my eye on your next posts.
ReplyDeleteWhat a roundup! Thanks!
ReplyDeleteSonia,
ReplyDeleteI have bookmarked all of your round up..
So I can visit the recipes one by one on CNY time :p
Thanks for your round up! Love it so much:)
mui