Monday, January 27, 2014

Honey Kumquat Shortcakes


I saw this  short pastry recipe at Ann's blog  just a couple of weeks & I can't wait to give it a try with some of my homemade honey kumquat filling  . Love the honey short pastry which was not overly sweet with soft crumbly texture . Pairs perfectly with honey kumquat filling . This pastry is very easy to handle &   I've tried it on mooncake mould . As you can see it works perfectly . In chinese 'Gum' means 'gold'  & so kumquat fruit symbolizes fortune & wealth . Should I name this cake, 'Gum Cake' ?  LOL Do hop over to Ann of Anncoo Journal for more inspiring recipes & beautiful pictures . Awesome blog




Submitting this post to Bake Along event organized by  Joyce of Kitchen Flavours together with  Lena of Frozen Wings &  Zoe from Bake For Happy Kids . This month’s theme is  Chinese New Year Cookies




Honey Kumquat Shortcake
Pastry recipe from Anncoo Journal
Kumquat filling inspired from No Recipes .com

Ingredients yields 10
Kumquat filling : (Prepare one day ahead)
400g Kumquat ( after halved & remove the seeds)
 1/2 cup Honey(or 300g sugar) (to taste)
150ml Water

Pastry :
125 g cold butter - cut to cubes
½  tbsp honey
15 g icing sugar - sifted
2 egg yolks
190g flour – sifted
30g milk powder –sifted

Method :
1)      For honey kumquat filling (prepare 1 day in advance) : Wash kumquat & halved .  Cut into quarters or eights & place them in sauce pan .  Add in honey (or sugar) & water  . On medium heat let it simmer  till the skins turn translucent ( 10 to 15 mins ) Remove from sauce pan & blend / mix it in food processor till puree . Pour the puree back into sauce pan & cook till the filling thickens (about 5 mins ) .  Stir once every now & then .  Let to cool before placing it in the refrigerator . 


2) Preheat oven to 165 °C & line baking tray with parchment paper .

3) For pastry : Beat at medium speed butter, honey & icing sugar till fluffy & pale  . On low speed , beat in egg yolk , one at a time till combine .
Add in sifted flour & milk powder . Beat till just combined ( do not over mix)  & knead to form smooth dough .



4) Divide dough into small portion balls ( about 35g each ) , flattened dough & wrap with kumquat filling ( 15g each ) . Insert the wrap dough into cookie mould (I've used 5x5cm square cookie mould) & press out onto  lined baking tray . Bake for 15 to 20 mins till slightly golden brown 



Wishing everyone Gong Hey Fatt Choy . May the New Year bring you Good Health & Fortune

Sunday, January 26, 2014

Wife Cake - Lao Poh Peng






 Wife Cake or Sweerheart Cake is another traditional Cantonese pastry with flaky skin & candied wintermelon , sesame seeds filling .  According to Wikipedia ,there are many legends that attempt to explain the origins of the Sweetheart cake . One tells the tale of a couple that lived a very poor life, in imperial China. They loved each other and lived in a small village . Suddenly, a mysterious disease spread. The husband's father became very sick . The couple spent all of their money in order to treat the man's father, but he was still sick . The wife sold herself as a slave in exchange for money to buy medicine for her father-in-law . Once the husband learned about what his wife did, he made a cake filled with sweetened wintermelon and almond . He dedicated this pastry to his wife, whom he could never forget, and sold it in the street . His cake became so popular that he was able to earn enough money to buy his wife back . What about husband cake that I saw at the Asian store recently ? Is there a legend too ?!!!



Submitting this post to Bake Along event organized by  Joyce of Kitchen Flavours together with  Lena of Frozen Wings &  Zoe from Bake For Happy Kids . This month’s theme is  Chinese New Year Cookies




Wife cake - Lao Poh Peng
Adapted from  My Kitchen Snippets

Ingredients for Water Dough:
70g bread flour
70g  flour
25g caster sugar
55g  shortening
70ml water, adjust as necessary

Ingredients for Oil Dough:
70g flour
35g shortening

Winter Melon Filling:
200g candied winter melon (tung kua
)
3 tbsp roasted white sesame seeds
3 tbsp of dry coconut
30g  sugar
40g  cooked glutinous rice flour (Koh fun
)
1/2 teaspoon salt
1/2 teaspoon vegetable oil
55ml water
1 beaten egg for egg wash
Some sesame seeds (for topping)

Method:

1) For water dough: Combine all flours and sugar in a bowl, rub in shortening till crumbly . Slowing add just enough water to form a soft and non-sticky dough . Knead until smooth. Shape into a ball and wrap with plastic wrap. Rest for 30 minutes. Divide into 14 equal portions.

2) For oil dough: Rub shortening into flour and knead to form soft dough. Rest for 30 minutes then divide into 14 equal portions.

3) For the filling: Finely chop together candied winter melon, sesame seeds and grated coconut. Transfer to a bowl and add sugar, glutinous rice flour, salt and oil. Stir till combine. Slowly add just enough water to form a ball.
Divide the filling into 14 portions. Roll it into balls

4) Take 1 piece of oil dough to wrap inside 1 piece of water dough and seal well. Be sure to wrap tightly & eliminate any air pocket. Flatten the dough with your palm then roll it out into long oval thin dough using a rolling pin . Roll the dough up like a Swiss roll 

5) Turn the dough 90° , flatten it and roll it out thin . Then roll it up like a Swiss roll .  Repeat step 4-5 with the remaining dough) For full tutorial HERE

6) Take 1 piece of pastry dough, press down the center of the dough  & pinch both ends  together then flatten it so the dough is roughly round shape. Roll the dough out to a circle .

7) Wrap in 1 piece of filling and seal tightly (be sure no air pocket inside). Flatten the wrapped pastry with your palm the roll it out slightly to 1/3 inch thick. Repeat the same steps with the remaining pastry


8) Cut 2 - 3 parallel slits on the top (seal side down), brush with egg wash and sprinkle with a bit of sesame seeds. Place pastries on a baking sheet and bake in preheated 400°F oven for 16-18 minutes or golden brown.







Taiwanese Pineapple Shortcakes







This is a recipe from another favorite blog of mine , Anne from My Bare Cupboard . I love this crumbly rich shortcakes with pineapple filling .  Since I do not have many individual cookie moulds to make this cake ,  I’ve baked mine without the mould & I did not flip them during baking .  Really glad of the outcome , they look good enough to me .  I always thought that making pineapple jam will be daunting ! Yes , I hate tedious stirring that is why I do not  dare to venture into making the famous CNY pineapple tart  . Lame excuse , I know !  LOL  Anyway  according to Wendy from Table For 2......Or More   , her recipe does not need much stirring .  True enough that making the pineapple filling is nearly effortless  .  Yeah , but now I don't have anymore excuse for not making pineapple tart !  
  

Submitting this post to Bake Along event organized by  Joyce of Kitchen Flavours together with  Lena of Frozen Wings &  Zoe from Bake For Happy Kids . This month’s theme is  Chinese New Year




Taiwanese Pineapple Shortcakes
Adapted- pastry recipe from My Bare Cupboard
Pineapple filling from Table for 2 ....or more 

Ingredients:
190g pineapple filling (recipe here) or ready-made
125g cake flour
30g icing sugar
2 tbsp milk powder
15g custard powder
90g frozen salted butter (cut into small pieces)
2 -3 tbsp milk
Method:
1)      Preheat oven to 200°C ( I’ve preheated mine at 180°C)  & line baking tray with parchment paper . 

2)      Divide pineapple filling into 10 portions & shape into balls . Set aside .

3)      In a bowl , sift cake flour , icing sugar, milk powder .


4)      Rub in butter in flour mixture with fingertips till mixture resembles bread crumbs , tip it in a clean surface & knead till form soft dough . Divide into 10 equal  pieces (between 18 to 20g each) . 


5)      Fill each dough with pineapple filling & shape into ball (make sure that the filling is well wrapped) . Put  into  square or floral shape cookie mould (about 3 to 4 cm cookie mould) ; press with palm from the top . Turn it over & press the other side & place on lined baking tray . Turned down the oven to 165°C & bake for 20 to 25 mins till golden brown & flip once during baking . Set on wire rack to cool before unmolding . **(I do not have many individual moulds to make this cake , I’ve baked mine without the moulds & I did not flip them during baking )




.

Cheese Sago Cookies





Today I’m sharing another recipe that my family love to eat as snack .  Very addictive with cheddar cheese ! YUM!  This recipe calls for sago flour that you can find  at any Asian store .  You can also replace sago flour with tapioca flour as well . I’ve tried both sago & tapioca flour in making this cookies & find them deliver the same soft , light texture .  I’ve replaced margarine with butter which  gives  a richer taste to this cheesy cookies .  As usual I’ve reduced the sugar just a little as I want to obtain a more savoury flavour  than the over powering sweetness .  And voila , melt in the mouth  cheese cookies with tasty rich buttery  flavour .  Another cookie to enjoy during Chinese New Year .




Submitting this post to  Little Thumbs Up (LTU) event hosted by Alice from I Love. I Cook. I Bake .  This month’s theme is cheese ! LTU event is oraganized by  Zoe from Bake For Happy Kids & Doreen of My Little Favorite DIY



I’m also submitting this post to Bake Along event organized by  Joyce of Kitchen Flavours together with  Lena of Frozen Wings &  Zoe from Bake For Happy Kids . This month’s theme is  Chinese New Year




Cheese Sago Cookies
Adapted from Tested & Tasted
Ingredients:
220g sago  flour (fried for 5 mins & let to cold . Sifted)
100g margarine ( I used butter)
100g icing sugar ( I used 80g )
1 egg yolk
75g Cheddar cheese ( shredded)
35ml milk or coconut milk ( I’ve used milk)

Method :
1)      Preheat oven to 150°C & line baking tray with baking paper . 

2)      Whisk 40 seconds margarine & icing sugar .  Add in egg yolk & mix well .

3)      Fold in sago flour , mix well then add in shredded cheese . Mix well again . 


4)      Pour in milk & mix till well combined . Using a piping bag & tip of your choice , pipe out cookie dough into desired shape on prepared baking tray . (If the batter is too stiff for piping , add in little milk to obtain a manageable batter ) Bake for 10 to 15 mins till lightly brown .



Saturday, January 25, 2014

Crispy Dumpling – Yau Gok Zai







This is a  traditional Chinese New Year goodies originating from Guangdong Provice , China .  This sweet deep fried dumplings are filled with roasted peanuts , sesame seeds & shredded coconut . They are commonly served during the Lunar New Year in Cantonese speaking regions & communities  including Hong Kong . This post is speacily dedicated to my dad who is cantonese  .  It's the 1st time that I've made these dumplings & I'm really glad that they turned out great & tasty .




Submitting this post to Bake Along event organized by  Joyce of Kitchen Flavours together with  Lena of Frozen Wings &  Zoe from Bake For Happy Kids . This month’s theme is  Chinese New Year Cookies




Crispy Dumpling – Yau gok zai
Adapted from Yin’s Homemade

Ingredients:
Pastry
600g cake flour
120g magarine / butter or lard (I used butter)
120g cold water
2 large eggs

Filling
300g chopped peanuts (roasted & skinned)
80g roasted sesame seeds
20g shredded coconut
200g sugar
Oil for deep frying

Method:

1) To make the pastry : Combine flour, butter , eggs & water in food processor till becomes a soft dough .  Cover with tea towel   & set aside  for 30 minutes .

2) For the filling : Mix all the ingredients till well combined .

3) Roll out pastry or use a pasta machine into thin sheet & use a round cookie cutter to cut into 2 inches round 




4) Spoon 1 tsp of filling in the center of the cut pastry . Wrap up filling by pinching the edges neatly . Make sure it’s well sealed .

5) Heat  oil to 170°C & deep fry pastry puffs on medium heat till golden brown .  Let to cool wire rack .





Friday, January 24, 2014

Pork Floss Cookie





An interesting recipe that  I've bookmarked  from a good friend of mine , Chai Leng from gcl.dunster.nl . This recipe calls for meat floss & just the other day ,I 've made some pork floss adapted from No-Frills Recipes  .  The cookies turned out to be chewy, sweet &  savoury . This is a great treat for Chinese New Year or snacks .  YUM !


Submitting this post to Bake Along event organized by  Joyce of Kitchen Flavours together with  Lena of Frozen Wings &  Zoe from Bake For Happy Kids . This month’s theme is  Chinese New Year Cookies




Pork Floss Cookie
Adapted from Gcl.dunster.nl
Pork floss recipe adapted from No-Frills Recipes

Ingredients:
100g butter (room temperature)
75g icing sugar
1 egg yolk
1 tsp vanilla essence
2 tbsp milk (or more)
200g flour
½ tsp baking soda
30g ground almond
80g pork floss (recipe HERE)
1 egg white (lightly beaten for glazing)
Sesame seeds ( topping)

Directions:

1)      Preheat oven to 175°C . Line baking pan with baking paper . 

2)      Sift flour & baking soda , set aside .

3)      Cream butter & sugar till light (fluffy) in a mixing bowl .

4)      Gradually add in egg yolk, milk & vanilla essence . Mix till well combined .

5)      Stir in flour , ground almond & meat floss . Mix till form a soft dough . ( If the dough is too dry , add in another 1 tbsp milk or add in flour if dough is too wet ) .

6)      Pinch some dough & shape into round ball , each dough ball weight about 15g . Place them on baking tray . Flatten slightly using your palm & with a fork ,shape the side of each ball as shown in the picture below .  



7)      Brush egg white over the cookies & sprinkle some sesame seeds . Bake for 20 – 25 minutes till golden brown .  Cool on wire rack & keep in an airtight containers .




Tuesday, January 21, 2014

La Vache Qui Rit Sablés – Sablés à la vache qui rit







 This is one of my son's favorite cookie that I'm sharing with you  today .   Crunchy, sweet  & creamy cookies coated with sugar .  You’ll never know that this cookies are made with La Vache Qui Rit cheese ! YUM! Submitting this post to  Little Thumbs Up (LTU) event hosted by Alice from I Love. I Cook. I Bake .  This month’s theme is cheese ! LTU event is oraganized by  Zoe from Bake For Happy Kids & Doreen of My Little Favorite DIY




 La Vache Qui Rit Sablés – Sablés à la vache qui rit

Ingredients :
3 portion of La Vache qui rit cheese
1 tsp vanilla extract
90g softned butter
60g sugar + 10g sugar for coating
200g flour (sifted)
1 tsp baking powder

Directions :

1)      Preheat oven to 180°C & greased baking pan .  In a bowl mix sifted flour & baking powder , set aside . 

2)      Combine cheese , butter , sugar & vanilla extract in a mixing bowl . Mix or beat till smooth texture .



3)      Fold in flour mixture till soft dough .  Roll dough into 3mm thick & cut dough with cookie cutter of your choice . Coat each cookie with sugar & place cookies on baking pan .  Bake for 10 to 12 mins till cookies turn slightly brown .







Monday, January 20, 2014

Cashew Nut Cookies




Submitting this post to Bake Along event organized by  Joyce of Kitchen Flavours together with  Lena of Frozen Wings &  Zoe from Bake For Happy Kids . This month’s theme is  Chinese New Year Cookies



Cashew Nut Cookies
Adapted from Food ..Love..Passion
Ingredients:
 
250g butter
140g sugar
1 tsp vanilla extract
1 egg
100g grounded cashew nuts ( toasted & grind)
360g flour
20g cornflour
½ tsp baking powder

Topping / Decoration
1 egg for egg wash
20 to 30g halved cashew nuts

Directions:
1)      Preheat oven & greased baking pan . Preheat oven to 170°C .
2)      Combine all ingredients & mix till soft dough . 
3)      Roll dough into 3mm thick & cut dough with cookie cutter of your choice . Place cookies onto baking pan . 

 
4)      Topped & press lightly half cashew nuts on cookies & brush egg wash over them evenly .  Bake for 15 minutes till golden brown .




Sesame Biscuits








Submitting this post to Bake Along event organized by Joyce of Kitchen Flavours together with  Lena of Frozen Wings &  Zoe from Bake For Happy Kids . This month’s theme is  Chinese New Year Cookies . 




 After 2 months of  MIA / break , I'm back blogging for good ! I hope ! LOL  Well ,  everyone needs a break now & then so that's the  reason for my long absent but I do miss blogging .  So here goes , for my 1st post of the year , I've decided to bake a Chinese New Year cookie .... yummy sesame cookies ! 


Sesame Biscuits
Adapted from Sumptuous Flavours

Ingredients :
357 g cornflour
¾ cup flour
1 tsp baking powder
¾ cup castor sugar
200h melted ghee ( I’ve used melted butter)
2 eggs (lighty beaten)
¾ cup sesame seeds + 10g for topping
1 egg yolk lightly beaten (glazing) 

Directions:

1)      Preheat oven to 190°C . Sift cornflour together with flour & baking powder .

2)       Add in sugar , sesame seeds & beaten eggs.

3)      Pour in melted ghee over flour mixture & mix to knead well till soft dough .

4)      Roll out dough to 3mm thickness & cut with cookie cutters .

5)      Place cookies on greased baking pan .

6)      Glaze cookies with beaten egg yolk & sprinkle with sesame seeds . Bake for 15 minutes till golden brown .