Nyonya Pineapple Tarts

Nyonya Pineapple Tarts 

Original recipe taken from : http://nasilemaklover.blogspot.com/2015/01/nyonya-pineapple-tarts.html

SERVING: 

2 full baking trays

INGREDIENTS 

250g Planta margerine 

100g egg whites 

400g all purpose flour 

70g corn flour / tapioca flour 

1 teaspoon salt 

2 teaspoons of air kapur (kapur powder + water mix up first) 

STEPS 

1. Mix butter, salt and flour together with fingers till it becomes sandy texture.
2. Mix in liquid ingredients. 
3. Start shaping pineapple tarts. 

PINEAPPLE JAM 

• Uses fresh pineapple. Include the center of the pineapple too. Blend with food processor. Discard part of the juice for quicker cooking. Include kayu manis while cooking. It has to be sweet. 

Famous Amos Double Chocolate Cookies

 Famous Amos Double Chocolate Cookies 

Taken from: http://bakingintotheether.com/2014/03/05/famous-amos-double-chocolate-chip-cookie/

SERVING

2 small tupperwares full 

1 full baking tray 

INGREDIENTS 

150g butter 

110g brown sugar 

1 egg 

220g cake flour (plain flour) 

50g corn starch 

1 teaspoon Vanilla essence 

1 teaspoon baking soda 

1/2 teaspoon salt 

100g nuts (I used walnuts)  

50g chopped chocolate (I used chocolate chips) 

30g cocoa powder 

STEPS

1. Chop walnuts and chocolate coarsely and put aside to be used later. 
2. Whisk and beat butter and sugar until creamy. 
3. Add in egg and mix till well combined. 
4. Add in salt and Vanilla essence. Mix well. 
5. Fold in the sieved flour till it forms dough.
6. Mix in the nuts and chocolate chips. 
7. Store in fridge, covered if not used immediately. 
8. Scoop a teaspoon dough and form a ball roughly, onto the lined baking pan. 
9. Bake in preheated oven for 10 - 15 minutes at 180 degree Celsius. 
10. Store in air tight container after cooled. 

Cookies after baking 

NOTES

• These cookies do not expand very much. So, it is fine to put them close to each other before baking. 
• The dough isn't very sticky to work with. 
• These cookies do not need to reduce sugar further as it has been reduced. It's not very sweet. Just mild sweetness. 

Butterscotch Cookies

Butterscotch Cookies

Adapted recipe from: https://www.bbcgoodfood.com/recipes/2248639/butterscotch-cookies

Makes 40 palm-sized cookies

INGREDIENTS
200g salted butter, softened
150g light soft brown sugar
4 tablespoons of golden syrup
350g (inclusive of 2 teaspoons of baking powder) ; original recipe calls for self-raising flour
50g rice krispies (rice cereal)
sunflower seeds
40 pieces of Beryl 75% dark chocolate couveture (for decoration)
2 teaspoons of tiramisu essence
1 teaspoon of vanilla extract
1 teaspoonf of salt

STEPS

1. Cream butter, sugar and golden syrup until smooth, using an electric mixer.
2. Mix in tiramisu essence and vanilla extract. Mix well.
3. Add in sieved flour and salt. Mix well.
4. Add in rice cereal and sunflower seeds. Fold well into the batter mixture.
5. Divide dough into 40 pieces. Shape each into a circle. 
6. Press the dark chocolate couveture in the middle of the circle and flatten with both palms.
7. Place the cookies some distance apart. 
8. Bake in preheated oven at 170 degree Celsius for 15-20 minutes until turns golden brown. 
9. Leave cookies on baking sheet before removing to a wire rack to cool. 

NOTES

• I probably didn't let my butter to soften enough in room temperature when I first made this. Hence, the cookies do not really enlarged. Hence, I need to flatten them with my palms. 

Chocolate Chip Cookies

Chocolate Chip Cookies

Adapted recipe from: http://rasamalaysia.com/chocolate-chip-cookies-recipe/2/

250g butter
120g fine sugar + 100g brown sugar
2 eggs, lightly beaten
320g wheat flour
80g corn flour
1/4 teaspoon of baking soda
2 tablespoon of cocoa powder (optional)
100g sunflower seeds
250g chocolate chips
2 packets of 2-in-1 Nescafe sachet
1 teaspoon of salt

STEPS:

1. Cream butter and sugar until creamy. 
2. Add in eggs. Mix well.
3. Combine sieved salt, wheat flour, corn flour, baking soda and nescafe in a bowl. 
4. Gradually mix in the flour mixture. 
5. Sift in cocoa powder.
6. Add in sunflower seeds and chocolate chips. Fold well.
7. Use a teaspoon to scoop dough onto the baking sheet.
8. Bake in preheated oven at 200 degree Celsius for 15 minutes. 

NOTES:

• Cookies feel soft when they are out from oven. When they cooled completely, they will become hard. If you underbake cookies, get them into the oven again and continue baking for another 5 minutes. They will still turn hard.  

Flour mixture

Butter and sugar 

Add in eggs

Final dough mixture 

Easy Pinapple Tart Recipe

Easy Pinapple Tart Recipe

Recipe taken from: http://nasilemaklover.blogspot.my/2013/02/my-best-melt-in-mouth-pineapple-tarts.html

Makes 100 pinepaple tarts 

10g dough 

8g filling 

INGREDIENTS

350g butter

100g condensed milk/sweetened creamer

510g flour

2 egg yolks 

700g filling

STEPS

1. Cream butter and condensed milk till light.
2. Add egg yolk one at a time until well combined.
3. Mix in flour to form a soft and non-sticky dough. 
4. Weigh 10g per ball of dough; 8g for filling.
5. Wrap the filling into the dough and form a ball. 
6. Bake in preheated oven for 160-170 degree Celsius for 20 minutes. 
7. Cool completely before storing. 

Previously, I kept doing the cheese pineapple tart and later I realized that this pineapple tart tastes pretty good too. It melts in the mouth. What I like a lot about this recipe is how easy and convenient it is. There is no need to wait for the dough to rest or what - Also, I do not need to blend sugar into icing sugar (cuz I don't buy icing sugar for the extra cents). It's just so convenient. 

I didn't snap any photo on my first attempt making this recipe. I'll definitely do it again and come back to hang a photo for this post. 

Cheese Pineapple Tarts

Pineapple tarts are always my favourite. During house visiting, that is a must-try cookie no matter how full my stomach may have been.

After experimenting various recipes, I settled down with this cheese pineapple tart recipe. It tastes really awesome for me. The pineapple tart brings a subtle saltiness that comes from the salted butter and cheese which combines really well with the sweet and sour pineapple filing. Also, it doesn't have the kind of 'immediate melted' effect when you eat. It still brings some crunchiness that makes it really so good to eat. I think it is necessary to feel the crunchiness before the melting sensation. Haha.

So, enjoy making these pineapple tarts. I have delayed writing this post since.. CNY, which is February. I have been so busy with so many things lately. Well, mainly my crochet and weaving projects.

Cheese Pineapple Tart 

INGREDIENTS

500g pineapple filing 

250g butter 

50g icing sugar 

2 egg yolks

40g Parmesan cheese powder 

370 low protein flour (cake flour)

30g custard powder 

20g corn flour 

Substitutions and what I used: 

• I used salted butter almost whenever the recipe calls for butter. However if you are using unsalted, just add half to a teaspoon of salt. 
• I blended sugar into powder to substitute the unnecessarily expensive icing sugar.
• My Parmesan cheese powder costs RM 9 for 100g pack. 
• I used normal wheat flour for the low protein flour. 

STEPS

1. Mix room temperature butter and sugar until well combined. Add egg yolks and combine well. 
2. Add cheese powder. 
3. Add sieved flour, custard powder and corn flour in 1/3 proportion at each mixing time. 
4. Mix all the ingredients and knead to form a dough. 
5. Rest the dough for 30 minutes with the top covered with a cloth / placed at a non-windy area.
6. Form 8g of dough and 5g of filing. Wrap/roll your pineapple tarts.
7. Bake at 150 degree Celsius for 20 minutes or until thoroughly cooked with fan oven switched on for even baking. 

Based on my experiments of different shapes of pineapple tarts, I noticed that the shape did affect the taste. How? 

This kind of pineapple tart gives a more mouthful 'melting' effect. Also, when you put a paper cup carrying it, the overall appearance looks very presentable and beautiful. However, you will miss the crunchy sensation. Oh not to forget too, making rounded pineapple tarts is considered as one of the easiest shaping methods.

This type of pineapple tart shape is more towards the Nyonya style. Basically, it is from the sunflower concept. I was lazy. I skipped the stripes on top. I wanted the process to be quick because I had something else to do. This shaping method is actually quite easy too as you just need to roll out the dough flat (approximately half an inch thick) and then cut them out using a cookie cutter (flower shaped, like mine). Then you just need to roll the pineapple filing to rounds and then flatten slightly when you place them on the dough. This type of pineapple tart will provide some crunchiness bite as compared to the previous rounded one.

And lastly this type of tart actually is the best of all. However, it is the hardest to make as well. It requires really good effort of energy and time to squeeze the dough out from the pump to get those nice printings on the tarts. Well, mine did not look that great because I was reluctant to add more butter to the dough just to get a more finished and clear lines pattern. It is not worth doing that. So, I just proceeded and baked them. This type of pineapple tarts are the best because the lines pattern actually help to accumulate the egg wash at its maximum volume and then give the best crunchy effect to the tarts. Another downside about this type is that it cracks easily and therefore resulting in a mess while storing and eating. The neatest will be the one in rounds. 

Coming to the end of the post, I hope this is useful for anyone who is considering which shape to use. =) Happy baking.

German Piggies

Everybody is busy preparing for Chinese New Year. Though I won't be able to stay for long in Malacca this year for CNY due to the early start of practicum, I'm still enthusiastic with cookies making. Previously, I've done butter cookies in floral shape. This time, I made the famous German piggies cookies. It's a whole-load of work cookies but it's definitely worth the time after you have them stored in the containers. The piggies look just too adorable to be eaten.

Aren't they adorable? 

Make some today! 

German Piggies Cookies 

Original recipe taken from Fenni Wong 

For beginners, you'll take approximately 

3-4 hours to complete this batch of recipe which can yield about 52 - 70 piggies. 

It is not difficult but a lot of tedious and patient work. You need passion to complete this. =) 

INGREDIENTS 

250g butter (room temperature) 

80g icing sugar (powdered sugar) 

250g potato starch 

180g low protein flour (cake flour)

4 teaspoons of milk powder (you can substitute this with other powder such as cocoa powder/green pea powder/almond powder/cake flour if you do not like milk flavour) 

Red food colouring 

Chocolate rice (for the eyes) 

UTENSILS 

Hand whisk 

Bowls

Weighing scale 

Satay stick 

Baking tray 

Sieve

STEPS 

1. Mix butter and sugar in a bowl using hand whisk until well blended - need not until fluffy. 
2. Mix in sieved milk powder, low protein flour and potato starch one after anther. 
3. Knead everything into a dough and store inside the fridge for approximately 20-40 minutes. 
4. Divide 1/5 of the dough and mix a few drops of red colouring. 
5. Separate the two dough into two separate bowls - start shaping your piggies with your satay stick. Pointy edge is for ears and the thick cylinder edge is for nose. 

Below are some illustrations. 

Butter and sugar first - you just need to mix the mixture well, don't beat it until fluffy. 

Add in milk powder, low protein flour and potato starch. 

Mix well and knead into a dough. 

Store in the refrigerator to chill so that it's easier to work with your dough. 

I separated mine into 1/3 to be made the red dough.

It's too much. 

For this batch of recipe, you can yield 52 piggies. 

So, if you want to do only 1 batch and settle everything, I think you should use 1/5 to be made into red dough.

The second batch cookies to be baked last night. 

Before and after baked piggies.

Baked piggies will collapsed a little - 

do not over bake it with high temperature or else your cookies will break. 

Store them in air tight container after they have chilled. 

Children will definitely love these cookies. 

Butter Cookies - Cocoa coffee and Milk flavoured

Greetings everybody! Yesterday, I've made 2 batches of successful butter cookies. Here I am today introducing you the the wonderful recipe that I have gotten originally from a mother named Jenny Wong in the Mama Group that I joined. I innovated her recipe to suit mine. Reason is simply because I want a less butter-rich cookie. =/ I've made 2 variations. One is coffee-cocoa flavoured whereas the other one is milk flavoured. Here you go -

Butter Cookies - Cocoa Coffee Flavoured 

Ingredients 

A

140g soften butter (room temperature) 

50g powdered sugar (icing sugar) 

B

150g low protein flour 

20g corn flour 

20g instant white coffee powder (half a packet) 

2 tablespoons of cocoa powder

C

Chocolate chips (decoration) 

Utensils 

Baking tray 

* Grease the tray with remaining butter from your measuring bowl then you don't have to use baking paper. 

Flower mold piping tool 

Bowl

Weighing scale 

Sieve

Electric whisk 

Steps 

1. Cream ingredients A into pale yellowish mixture by using electric whisk. Remember, if you do not have icing sugar, blend your granulated sugar/castor sugar into powder first. It is very important. 
2. Sieve ingredients B into the mixture. 
3. Mix well with a spatula until the mixture turns into wet dough look. 
4. Place the dough carefully into your piping bag with a suitably big piping hole nozzle.
5. Spread your cookies on the baking tray. Decorate your cookies with chocolate chip on top. 
6. Bake at 160 degrees Celsius for about 20-25 minutes. 

* The baking temperature and time are for your reference only. Please adjust according to your respective oven settings. 

Here are the pictures for illustration purpose. 

Firstly, powdered sugar and butter. 

Notice the pale yellowish butter mixture colour. 

Then, sieve in various kinds of flour. 

Mix the dough well into a wet dough like the last picture. 

Press your cookies onto your baking tray and bake. 

.

.

.

Butter Cookies - Milk Flavoured 

Ingredients 

A

140g soften butter (room temperature) 

50g powdered sugar (icing sugar) 

B

160g low protein flour 

20g corn flour 

3 tablespoons of milk powder  

C

3 tablespoons of milk (liquid) - please adjust according to your dough consistency 

1 teaspoon of vanilla extract 

D

Chocolate chips (decoration) 

Utensils 

Baking tray 

* Grease the tray with remaining butter from your measuring bowl then you don't have to use baking paper. 

Flower mold piping tool 

Bowl

Weighing scale 

Sieve

Electric whisk 

Steps 

1. Cream ingredients A into pale yellowish mixture by using electric whisk. Remember, if you do not have icing sugar, blend your granulated sugar/castor sugar into powder first. It is very important. 
2. Sieve ingredients B into the mixture. 
3. Mix in ingredients C as the dough should look a little hard and dry at this moment. 
4. Mix well with a spatula until the mixture turns into a wet dough. 
5. Place the dough carefully into your piping bag with a suitably big piping hole nozzle.
6. Spread your cookies on the baking tray and bake at 160 degrees Celsius for about 20-25 minutes. 

* The baking temperature and time are for your reference only. Please adjust according to your respective oven settings. 

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Here are the pictures for illustration purpose. 

Cream powdered sugar and butter. 

Mix in flour and the liquid mixtures. 

As you can see in the last picture, the dough looks a little hard and dry. 

I added some milk to balance it back to its wet state. 

Final outcomes of the day - 

These cookies taste really good and they are fairly easy to make. 

How to make French Meringue

. . . . S T A T U S

Mood : so-so

Tomorrow will be my n times of driving lesson. Uncle said that he is going to prepare me for Pra test this end of month. Hu-hu! I hope everything goes on well.

I did meringue last year. *Wow, that is crazily long to mention now* Here are some photos to be shared. I seriously do not remember where I have chucked the recipe to. I'm just gonna show some photos and get you a simple recipe from the net.

NOTE : The recipe shown below is not the recipe I have used. It's just a guideline.

French Meringue 

Ingredients

2 large egg whites

Half cup sugar

1 teaspoon of vanilla extract

Utensils

Electric mixer (Necessary)

Big bowl 

Baking tray

Grease paper (Substitute it with aluminium foil)

Pipping tool (Use plastic bag for piping / spoon to shape the meringues) 

Spoon

Knife (To get the meringues up)

Be careful!

1. Do not get your meringues out immediately after they are cooked. 
2. Do not do this in a humid day (raining day). The meringues melt easily when the room temperature is low. 
3. You MUST get a grease paper / aluminium foil as the lining between the meringues and baking tray.
4. Do not cook the meringues on high heat. 
5. The sugar amount in this recipe results in really sweet meringues. Adjust the amount according to how sweet you want your meringues to be. 

1. Preheat oven to 100 degrees Celsius.

Ignore whatever inside there.

It should be empty. 

I'm just showing you the oven. 

Preheat it. 

2. Place the grease paper/aluminium foil on the baking tray.

3. Prepare ingredients.

You only need 2 main ingredients.

Half cup of sugar

2 large egg whites 

4. Beat them up!

Beat the egg whites and sugar together at a moderate speed.

Do this about 5 minutes. 

5. Slowly increase the electric mixers' speed.

Beat the mixture.

Ngunnnnggggg..........

6. Add in 1 teaspoon of vanilla extract.

Stop when you want to add in the vanilla extract.

Continue beating the mixture after you have added. 

7. Check the mixture's consistency. 

First, use the electric mixer to check the consistency. 

If it does not fall off, then it is done.

If it is still watery, continue beating it.

8. Use a spoon to check.

See? This is what I meant by "stays on" and "does not fall down".

The consistency is just nice there.

9. Shape your meringue! Fun part! 

These are the few done ones. 

Try to experiment a few before putting them up to be baked on the tray.

Remember to lay an aluminium foil or grease paper before putting your meringue on the baking tray.

It will STICK on the baking tray if you do not have a grease paper/aluminium foil as lining.

This is the little piping tool that I use to shape my meringue.

First, uncap the top, put in the suitable nozzle, then fill in the body of the piping tool with meringue. 

Use a spoon, small spoon, of course.

See? My nozzle is on. 

The cap is uncapped.

Now it is full.

Stop stuffing in the meringue cream anymore.

It will overflow. 

Now put on the cap and try to inject a few out in the big bowl of meringue cream.

Please be sure that you fill the pipping tool FULL so that when you push down the piston, the cream injected out will be smooth and not gassy. 

10. Bake them!

Put them at the centre of the oven.

Bake them for 45 minutes.

Do not open the oven door too many times.

Once the meringues are cooked, leave them in the oven for a while.

Do not get them out immediately. 

11. Baked! 

Ta-daaaa........!

Get a knife to get the meringues up. 

Do it quick or else they will stick on the aluminium foil!

Be careful.. Cooked meringues are pretty sticky (depending on the humidity of the room).

The more humid the room is, the quicker the meringues turn sticky (melt).

12. Storage.

Keep them in air tight container or else you will find your meringues turn soft and sticky.

They will melt, just like marshmallow. 

You care store it up to a few weeks. 

Meringues taste like melted ice cream in your mouth when it gets contact with saliva. 

The best description is melted marshmallow. 

Enjoy.