Green Peas Cookies

Green Peas Cookies

Ingredients:
130g fried green peas (grinded finely)
* i added another 20g and grinded it coarsely (this adds crunch to the cookies)
150g Plain flour
130g Icing sugar (I reduced to 100g)
100g oil
1/4tsp Salt


Method:
1. Preheat oven to 170C
2. Place all the ingredients except oil into a mixing bowl and mix it well.
3. Add in oil, combine to form dough
4. Roll dough into small balls about 10g each and place them on baking tray.
5. Bake for about 15 - 20 mins or till cooked.
6. Cool completely before storing the cookies

Recipe adapted from "New Year Cookies" by Alan Ooi
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover

back in action!

where should i start?
ok, from where i left behind since..
It has been a long & dreadful October! being home-bound during examination period is NO joke!
days without baking is way NO fun! Unbearable if i may put it.
Nevertheless, i'm glad its over! Finally! *throw caps in the air*

this is a very delicious bread. You gotta try it!

fluffy bread topped with sweet-sour blueberry compote 

& the fragrance of the buttery streusel & nutty almond  is oh-soo-good! 

Blueberry Streusel Bread

recipe adapted from: Home Baking 星期天的烘焙時光

for the bread:

Bread flour 170g

Cake flour 30g ( Plain flour works fine too)

yeast 4g

sugar 50g

unsalted butter 35g

egg 25g

milk 90g

for the streusel:

Plain flour 45g

Almond powder 45g

brown sugar 45g

unsalted butter 30g (chilled & cubes)

1 egg yolk

blueberry compote 200g

preparation for the streusel:

sieve & mix plain flour and almond powder with brown sugar. Add in the chilled butter cubes. Use a spatula or fingers to mix it well. Add in yolk to combine into crumbly streusel.

Method:

1. Combine bread flour and cake flour and sugar  in a bread beater, mix well. Add in egg, yeast and milk,  knead for about 15 mins or till a dough is formed. Last, add in unsalted butter, beat till the dough is smooth and elastic to the touch.
2. Leave dough in a big bowl, covered with a damp cloth or cling wrapped the bowl. Proof in a warm place for 30 minutes or until double in size.
3. Knead and round dough into ball shapes. Flatten and roll out  dough to square or rectangular shape. Place on a greased tray. Proof for about 45minutes or double in size. Spread the blueberry compote on and Sprinkle the streusel toppings  on the surface.
4. Bake in a preheated oven at 190deg C for 20minutes till golden. Cool well on a wire rack.


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prior to this period, i managed to bake two birthday cakes for my buddies 

whom one adores Chip & Dale while the other, Bad Badtz Maru.

Have a Happy holiday ahead!

书中自有黄金屋

个人有个习惯， 喜欢出国前买本书留至在旅途中阅读。 这次买了两本。被书中温馨的照片深深吸引，不仅是食谱，诱惑的甜点， 对于喜欢旅行的我对书上作者分享个地的一些面包探险让我忍不住开始翻阅， 读了起来。 也成了我爱不释手，隨时隨地一取就读的好书。
 陆续也做了几道从书中所取的食谱。接下来会和大家分享。
先来个牛油曲奇，特地做给我家喜欢吃牛油曲奇的老大。
好书推荐:
作者: 鄭榮仙
Home Baking 星期天的烘焙時光

Cafe Brunch 星期天的料理時光

好友Happy Home Baking  最近也尝试了书中的两道食谱 here  and here. 让我们快过去她家欣赏她漂亮及喷香的作品 。  同时也让我们一起沉迷在书中那甜美香濃的魔法吧！

Butter Cookies

105g Unsalted Butter (soften)

40g Icing Sugar

35g Egg

120g Plain Flour 

35g Almond Meal

1g Salt

Method:

1. Hand-whisk butter with icing sugar

2. Gradually add in egg

3. Sieve in the plain flour with almond meal, stir using a handwhisk till well-mixed

4. Transfer dough to piping bag with nozzle. 

5. Pipe on grease-proof baking paper & bake at 180deg C for about 20 minutes.

Recipe source: adapted from Home Baking 星期天的烘焙時光

嗅到那牛油香...

有些蛋糕会让人一看就想吃，有立即做的冲动。这就是一款！
昨天在hsling家嗅到那牛油香， 二话不说就冲去厨房准备。
喜欢葡萄干酸酸甜甜和那幼细的蛋糕体，口感很好。喜欢牛油蛋糕的你，可別错过哦！

Recipe: Eileen

                 HSLING

kids say the darndest things!

over tea when the family sat down sampling mooncakes i made over the weekend. The father asked the children the tradition of Mid Autumn Festival.
my little one said this tradition came about as there was a bunny making mooncakes in the moon....(hm...i wondered where he gotten this idea from!) The older two immediately said mummy must be that bunny that made mooncakes then and the whole gang just blasted into laughter. Me, wordless!
so, me aka that bunny presents you my second round of Rose mooncakes made in moon kitchen.
Sigh, kids really say the darndest things! It was a good laugh tho.

Rose Snowskin Mooncakes (II)

Ingredients:

(A) 150g koh fun

      150g icing sugar ( i have reduced it 120g for this batch)

        50g shortening

(B) 180ml iced water
      * 1/4tsp Rose water

for filling

about 600g store bought pure lotus paste

20g toasted melon seeds

Method:

1. Toast the melon seeds and set aside.

2. Weigh lotus paste of 30g each. Add some toasted melon seeds, shape into rounds and set aside.

3. Sieve koh fun and icing sugar into a big bowl. Rub in the shortening and add in iced water mixed with rose water, mix to form a soft dough.
4. Remove and roll into a long strip. Scale at 25g each and roll into rounds. Flatten and wrap in lotus paste balls.
5. Place the moonies dough into a dusted mooncake mould. Press firmly, dislodge imprinted mooncake from mould.
6. Best served chilled.

* my addition. i have increased the Rose water to 1/4tsp this round, hence the colour of pink wasn't as pale as compared with the first batch. 

Recipe reference & adapted : Y3K cookbook

                                              My secret recipes series volume 11

flower bloom this season

Every year prior to Mid Autumn Festival, I will check out the Mooncake fair at Takashimaya.  And every year after the fair, I started to make plans for mooncake making. Not only it gets me into the "mooncake festival" mood, it also made me crave after all the mooncake testing. With that, the mooncake craze has started.
After my successful kick-start on my Flaky Yam Mooncake, I moved on to snowskin ones which I personally prefers.

Rose Snowskin Mooncakes (I)

Ingredients:

(A) 150g koh fun

      150g icing sugar

        50g shortening

(B) 180ml iced water
      * 1/8tsp Rose water

for filling

600g store bought pure lotus paste

20g toasted melon seeds

Method:

1. Toast the melon seeds and set aside.

2. Weigh lotus paste of 30g each. Add some toasted melon seeds, shape into rounds and set aside.

3. Sieve koh fun and icing sugar into a big bowl. Rub in the shortening and add in iced water mixed with rose water, mix to form a soft dough.
4. Remove and roll into a long strip. Scale at 25g each and roll into rounds. Flatten and wrap in lotus paste balls.
5. Place the moonies dough into a dusted mooncake mould. Press firmly, dislodge imprinted mooncake from mould.
6. Best served chilled.

* my addition

Recipe reference & adapted : Y3K cookbook

                                              My secret recipes series volume 11

花好月圆

每年快到中秋时，我都会计划从减。
但看了大家碌碌续续放上月饼，我的心又开始动摇， 手又开始痒了！是很痒！
到头来每年都会尝试新做品。越做越上隐！
今年，打头阵的是这款芋头酥。 待会儿，我会在战冰皮月饼。
你呢?开始了吗；）

Recipe reference: Carol's 芋頭酥

a fruitful week

the one week holiday has ended. it was a fruitful week tho.
that means the last quarter of school term has kick in.
it was a busy week with birthday celebration, checking out the best deal for our year end family trip. Has finalised with the tour agency.We will heading to Taiwan for 8 days! So anybody has any recommendation for bakery shopping in Taiwan, please share with me. (Jane, i'll work hard to persuade hubby next year location will be Aust! I'm so looking forward to meet you and Helena)
in between the packed days, i managed to bake my favourite kueh lapis legit in plain without the spice to make it for this month Malaysian Food Fest - Sarawak hosted by Sharon. Wendy has also shared with me various versions of Sarawak Lapis, i'm truly intrigued with all the different flavours and layers of patterns one can create. I certainly have a better understanding for Sarawak Lapis and will want attempt it one of these days. Thanks Wendy!
the upcoming week will be making my mooncakes to curb my craves after i went to Taka Mooncake Fest over the weekend. ingredients bought! Can't wait!

Kueh Lapis Legit                                                        

Ingredients A:                                                

450g tinned butter (Golden Churn)

11/2 tbsp condensed milk

270g icing sugar - sieved (reduced to 200g)

Ingredients B:

15 egg yolks mixed with 3/4 tsp vanilla 

 1 tbsp brandy (omitted)

Ingredients C:

135g Plain flour - sieved

mixed with 1 1/4 tsp mixed spices (omitted)

Ingredients D:

5 egg whites

Ingredients E:

50g melted butter (for brushing onto cake layers)

Method:

1. Scoop tinned butter into mixing bowl. Beat with icing sugar till fluffy.  Add Condensed milk and beat to combine. Set aside.

2. In another mixing bowl, whisk yolks mixture till thick and creamy, pale in colour. Add it to the butter mixture, beat to mix. Gradually add in the sieved flour.

3. Whisk whites till stiff.  Gently fold whites into step 2.

4. Spread 1 thin layer of cake mixture into a 22cm/9" greased and lined baking tin. Bake with 200deg C (upper and bottom heat)till golden brown. Remove from oven, prick, press and brush with a little melted butter. Spread another thin layer of cake mixture on top and grill with 220deg C (upper heat only) till golden brown. Repeat the same way till the last layer. Use 180deg C(upper and bottom) and bake till golden brown.

5. Remove and leave to cool. This cake tastes better after keeping for one day.

Note:

i have omitted the brandy and mixed spice and made it plain so that my children can enjoy my labour of love. 

While baking layer by layer, prick only when there are air bubbles rising up and press down with any flat-bottom glass. This is to ensure all the layers are flat and nice. The purpose of brushing a little melted butter over baked layer is to keep the cake moist.

If you want the layers to be even and neat, weigh the same amount of batter before spreading.

Recipe reference and adapted from: Agnes Chang Baking Made Easy

                                                          Indonesian Kueh Lapis

I am submitting this dish to Malaysian Food Fest ( Sarawak Month ) hosted by Sharon of feats of feasts

Thanks Sharon for hosting this month Food Fest and thanks Wendy for sharing with me infor & links for Sarawak Lapis. 

BEARarons?

TGIF!
i am a bit mac mad lately. have been caught up with for the past few days with macaronic fever. not that we have overly-sweet tooth for these gems but i was just simply hooked in making them. addictive! they can be fun to make albeit the many failures i encountered.
hence after many rounds of playing with it, i can finally call it ENOUGH! 
so today im going to use the yolks to bake cake lapis which i have been craving for it since i dont usually bake it other than CNY. 

I think it makes great gifts too!

Chocolate Macaroons

Recipe adapted from: Chocolate Desserts by Pierre Herme

Reference: Yochana's Cake Delight

 Ingredients:

140g  finely ground almond
250g  icing sugar
25g  cocoa powder
100g egg white (room temperature)

Method:

1. Blend ground almond, cocoa powder and icing sugar in a food processor till fine. Give it a few pulse.

2. Whisk egg white until foamy and slowly increase speed to high to whip until firm. It should look glossy at this stage. Try lifting up the whisk, the whites should form a peak that droops just a little. Use a rubber spatula, fold in the dry ingredients gently into the whites in three or four additions.  When all the dry ingredients are incorporated with the whites, the mixture will look very much like cake batter, if you lift with your finger, it should form a gentle, quickly falling peak.
3. Transfer mixture into a piping bag fitted with a plain nozzle. Pipe into small rounds about 1" in diameter onto parchment paper, leaving about an inch between each round. Rest macaroons for about 20 mins.
4. Bake at 180C for about 10 to 12 minutes.
5. Remove macaroons from the parchment and place them on a cooling rack.
6. Sandwich them with chocolate ganache or your favourite butter cream.

* to pipe the teddy shape, i did the usual rounds for the shell. Just add two dollop on top of the rounds to make the ears. It takes some practise but hey, its fun!

My lapis ingredients are calling out for me in my kitchen. Till then, have fun!

dear diary...

i have been posting almost daily cos I'm trying to fine tune my photography skills.  still cannot get the quality I want. any experts there, please help me.
while playing around with my cam, managed to bake in between. with some left over peach, I used it for my swiss rolls.
with all these activities squeeze in along with my role at home, I'm one busy multi-tasker. enjoying every bit of it. with so many things to do, so little time. I'm posting this on my iPad while taking my 5 minute breather and heading to kitchen right after this to bake 相思蛋糕. looks like this cake is here to stay...