Thursday, 9 February 2017

"Jenny-like" Butter Cookies


Hi
Everyone went crazy when Jenny Butter Cookies set foot on Singapore.  My family fell in love with the cookies when we first received a tin that my brother bought it from Hong Kong.  The cookies are really nice and also addictive.  I must admit that I actually got a little crazy of it too *grin*.  But I’m not so crazy enough to queue for hours just to get it. 


I googled and hoping to find a recipe that is closed to it.  It was a surprise to see so many avid bakers have already come out recipes that is quite similar to Jenny Butter Cookies.
After taking reference from the various sources, I have finally settled with this recipe.  My siblings and 2 boys commented that it is nice and just like Jenny Butter Cookies, it has strong butter fragrant and melts-in-the-mouth texture.   Some of my friends commented the same too.  But majority commented it is too buttery for them. 
   
This is another cookie that I baked for this CNY.  Overall I’m happy with the outcome as every piece of the cookies that put into the mouth just literally melt into the mouth.   

HAPPY BAKING!


INGREDIENTS
200g         Butter 
50g            Icing sugar
50g            Rice flour
90g            Plain flour
60g            Bread flour

*Use Golden Churn Butter (Tin type) to achieve the strong buttery taste and fragrant

*3 type of flours are used to achieve the melts-in the mouth texture and yet able to hold the shape well.

METHODS
1)Cream butter and icing sugar until creamy.
2)Sieve the flours into the creamed butter and icing sugar.
3)With light and quick motion, fold in the flour using a spatula. Do not overmix.
4)Scoop the cookie batter into piping bag with Wilton open star tip attached to it.
5)Pipe cookie batter onto lined baking tray.
6)Bake in preheated oven at 160C for 20 minutes.


7)When done, remove from oven and let cool on wire rack completely before storing in an air tight container.


Wednesday, 8 February 2017

Salted Egg Yolk Cookies


Hi
Today is the 12th day of Chinese New Year.  
I would like to wish all the Chinese who visits my blog, a happy and blessed Chinese New Year!
It has been awhile since my last bake in November 2016.  Yes.  I have been very busy even until today.  It seems like time is passing so fast that I am constantly catching up with things that I haven’t completed.

This is one of the CNY cookies which I baked for this year.  Over the years, I have tried baking variety of CNY cookies.  But now, due to work and some other commitment, I can only go for guaranteed success CNY cookies.  How I know they are guaranteed success?  The recipes which I adapted are from bloggers whom I know personally and this recipe is none other than Cheryl Lai (Baking Tai Tai).  She has made and tested a few variety of Salted Egg Cookies and so I’m sharing one of her recipe today!  It’s easy, fuss free and amazingly good.
This version of salted egg yolk cookies uses salted egg paste instead of salted egg yolk from scratch.  Cheryl has recommended Feng He Garden salted egg paste.  It is good for those who prefers not to have too strong of salted egg yolk taste and yet able to savour a subtle taste of it.   The cookies was very fragrant due to the tiny pieces of curry leave in the paste but the taste was quite blend when they were freshly out from the oven.  However, it turned out to be amazingly flavorful the next day.  Try this if you are able to get hold of Feng He Garden Salted Egg Yolk Paste.

HAPPY BAKING!


INGREDIENTS
Recipe by Baking Tai Tai

100g          Salted Butter softened to room temperature
40g            Caster sugar
120g          Feng He Garden Salted Egg Yolk Paste
230g          Cake flour
2                 Egg yolk for egg wash
                   White sesame seeds



METHODS

1)Sift the flour and set aside.

2)Beat the softened butter till creamy before adding caster sugar and beat for about 2-3 minutes.  Then add in the salted egg yolk paste and mix well together.

3)Mix in the sifted flour in 2 additions. Mix till a soft and pliable dough is formed.

4)Divide dough into 10g each and place them on the lined baking tray.

5)Apply egg wash and sprinkle some white sesame seeds before brushing 2nd layer of egg wash. [I toasted the white sesame seeds beforehand, in the oven until it is fragrant]

6)Bake in the preheated oven, 170°C for 10 mins and lowering to 150°C for another 15 mins or until the surface is golden brown.

7)Cool on the wire rack before storing into air tight container.  Cookies are best consumed on the next day.






Tuesday, 7 February 2017

Alice's CNY Pineapple Tarts


Hi

This is a very special pineapple tarts that I baked for this Chinese New Year!  
It is special because a good friend of mine, who is selling this pineapple tarts, shared her secret recipe with me. 
The texture is totally different from the rest of the pineapple tarts which I used to bake.  It is so soft that literally melts into my mouth.  She even guided me and imparted some useful tips to make it successful.

My brother likes the pineapple tarts that I baked every year and he would never fail to ask for it.  But this year, he commented that the pineapple tarts that I bake is so different from those I used to bake and it is his most preferred one.
This is indeed a secret recipe.  I promised her that I won’t share her recipe on my blog but I will share picture on the outcome of this recipe.

Thanks Alice.  I enjoyed eating and the process of making this pineapple tarts so much!



Wednesday, 9 November 2016

Chocolate Ganache Chiffon Cake

Hi

A leader in my organization, whom I respected, is posting out to another company soon.  He is also the one who recruited me into the organization.  As such, I decided that my best way to bid farewell to him is to bake him a cake. 

 One of the cake which I frequently bake is Chiffon Cake.  I love the fact that Chiffon Cakes are so versatile and you can make it in a wide variety of flavor. 



Recently, I got a few cookbooks on Chiffon Cake by Japanese Chef as a gift from my boss and I’m totally blew away by those pictures in the cookbooks.  They are so pretty and really inspired me.  This is one of the cake which I adapted from one of the cookbook.
HAPPY BAKING!

INGREDIENTS
120g          Pastry flour [used Cake flour]
3g               Baking powder
15g             Cocoa powder

Egg Yolk Batter
4                 Egg yolks
40g            Caster sugar [reduced to 25g]
45g            Olive oil [replaced with Canola oil]
30g            Milk
60g            Chocolate
15g             Cocoa powder

Meringue
5                 Egg whites
50g            Castor sugar [reduced to 25g]

Chocolate Ganache
200g         Chocolate
100g          Whipping cream
                   Chopped nuts [used pistachio nuts]


METHOD
Preheat oven to 170°C.  Prepare a 17cm chiffon cake tin.
Sift together pastry flour [cake flour], baking powder and cocoa powder.

Melt chocolate over a bain marie.  Set aside for it to be cooled.

In a large bowl, beat egg yolks and sugar until mixture is thick and creamy.  Add oil gradually while mixing until mixture is smooth.  Add mix and mix well.  Add cooled melted chocolate and mix again.  Set aside.

Using electric mixer, and a clean, grease-free bowl, whisk egg whites gently until foamy.  Gradually add sugar and whisk until firm peaks form.

Spoon one-third of meringue into egg yolk batter and mix gently with a rubber spatula.  Add flour mixture and mix until incorporated.  Add remaining meringue and mix well.

Pour batter into chiffon cake tin.  Tap tin gently on counter top to release any air bubbles.

Bake 30-40 minutes, or until a skewer inserted into centre of cake comes out clean.  Remove from oven and invert mould on a wire rack.  Let cake cool completely before unmoulding.

Prepare chocolate ganache.  Cook chocolate and whipping cream over bain marie until chocolate is melted.  Set aside and let it cool.

Pour the chocolate ganache over the chiffon cake and sprinkle the chopped nuts.

Refrigerate for 30 minutes before serving.





Monday, 17 October 2016

Crispy Roasted Pork Belly 烧肉


Hi

I had a big success at the first attempt on this recipe!  
Thanks to brother Simon for his dedicated teaching.  He is one of the great cook in my church (Hope Church Singapore).  It was a wonderful afternoon learning how to make this roasted pork belly from him.  
My hubby and children are big fans of crispy roast pork belly.  I attempted making previously from other recipe but failed miserably.  I’m so happy that I have finally made it.  
As this is my first success and may not be my best work per se, but I’m there and it is all that counts.
HAPPY ROASTING!

INGREDIENTS

1 kg                      Pork belly
6-8 cloves           Garlic

Marinade
2 tsp                    Five spice powder
1 tsp                    Black pepper
1 tbsp                  Five spice salt
1 tsp                    cinnamon powder
3 (or more)       Sage leaves (fresh or dried)

Baking
200g-300g        Sea salt
4-6                      Large yellow onions
1 (or few)           Fresh or dried thyme
1 (or few)           Fresh or dried rosemary (I skipped as I couldn’t get it at the small neighborhood supermarket near my house)


STEPS
(1)Wash and dry the port belly.

(2)Prick the skin laboriously [but not prickling through the skin] until the skin is completely punctured with holes.  This is crucial in order to create a crispy skin on top of the pork belly.  [I was too engrossed with the prickling and have missed out taking pic]

(3)Make deep horizontal stabs in the sides of the belly, insert garlic cloves into each cavity and push them in deep. [I was trying hard to insert the garlic into the meat and simply to extra hands to take pic]

(4)Rub the meat sides with the five spice power, five spice salt, cinnamon powder and sage (finely chopped or pressed on whole).


(5)Marinade overnight, leave cling-wrapped in fridge or in food bag – keep chilled.


(6)Preheat oven to 180°C, line bottom of pan with thick-sliced onions and a cup of water.  Line pork belly skin side up on a rack over the onions.

(7)Pat dry pork belly skin, then layer the top with the salt evenly to form a coat.

(8)Bake at 180°C for 40 minutes, grill mode. 

(9)When salt crust forms, the skin should be dry.

(10)Remove the pork belly from the oven, raise oven to 240°C.
While oven is heating up, pull off the salt crust and discard.  


(11)Add rosemary and thyme to onions, check water level, it should be about 5mm high (to prevent drying out).  Place the pork belly back in the oven immediately, roast for another 10-15 minutes. 


(12)Remove from oven and let rest for 10 minutes on a cutting/serving board. 

(13)Cut and serve immediately.


Wednesday, 12 October 2016

Portuguese Peri Peri Chicken

Hi

I learnt this dish from Daniela Romeo, a young Portuguese lady at International Cooking Club Singapore Limited, which I was accepted into the club through my friend, Cecilia Yap for Friday evening group.
The last meeting, which I attended was hosted by Daniela.  She prepared 6 Portuguese dishes for 9 of us.  There were so much fun and lots of laughter while we were helping up in preparation of dishes.  It was an awesome evening where we got to experience the authentic Portuguese dinner together and had fellowship.
I particularly like this dish so I decided to cook for my family.  A great recipe for an authentic Portuguese chicken.  It’s utterly delicious and very easy to make.  I grilled the chicken a little longer to create a nice and crisp ‘burnt’ on the outside skin.  Of course, the chicken is best done over a flame charcoal but for not having an outdoor grill in my humble apartment, I baked it in the oven instead and the chicken came out great too.

HAPPY COOKING!

INGREDIENTS

4 tbsp        Olive oil
4-10 pcs    Bird’s eye chilli depends on the heat level of your choice [I used 6 pcs of normal chilli]
4 cloves     Garlic, or 1.5 tbsp garlic powder for a thicker
                   consistency
¼ cup       Juice of 1 lemon
1 tbsp        Paprika
1 pce          Bay leaf
1 tsp           Oregano
1 tsp           Sea salt
½ tsp        Pepper [I used freshly grated black pepper]
1                 Chicken - in butterfly cut style
                   Extra sea salt, optional


METHOD

(1)In a blender combine everything except the chicken and the extra salt, blend until very smooth.


 (2)Score chicken legs with a knife a few times[I overlooked this part]

(3)Pour 1/3 cup of the sauce over chicken and toss well.  I sprinkle a few dishes of extra salt on top of chicken.  Marinade the chicken at least 1 hour or overnight.


 (4)Grill or bake it.  To bake, preheat the oven to 220◦C.

(5)Place the chicken on a baking pan lined with foil, spray with oil, and place chicken.  Bake for 15 minutes, turn over, baste with extra sauce, and continue to bake for another 10 minutes or until chicken is cooked and browned.   


Monday, 3 October 2016

Pistachio White Chocolate No Bake Cheesecake


Hi

You will never go wrong with no bake cheesecake.  It is a guaranteed success cake in comparison with other cakes.
My family had tried no bake cheesecake with fruits topping and layer of jelly over it.  However, we would still prefer baked cheesecake over the no bake one. 
 
But this Pistachio White Chocolate Cheesecake really blow our mind and we were surprised at how well this cake turned out to be.  Sometimes the creaminess and the moussey-ness texture are what makes the no bake cheesecake so delicious and full of flavor.
HAPPY EATING!

INGREDIENTS
Biscuit Base
100g          Unsalted butter, melted
300g         Oreo cookies

Cheesecake Filling
500g          Philadelphia Cream Cheese
300g         Double cream
30g            Icing sugar
300g         White Chocolate, melted
100g          Chopped Pistachios

Decoration
25g            Chopped pistachios
50g            Melted milk chocolate
80g            Whipped cream

METHOD
Remove the cream sandwich between the oreo cookies.  Blitz the biscuits in food processor to a small crumb.  Add the butter, mix well and press down firmly onto the bottom of the pan firmly.  Leave it aside.

Melt the white chocolate in a bowl over a pan of simmering water.  Leave it aside to cool.


Beat the cream cheese and icing sugar until smooth.  Add in the double cream and continue to beat to soft peak – until it’s able to hold itself. 


Fold in the cooled white chocolate.  Add in the chopped pistachios and fold through again.


Spread the mixture over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set.


Remove the cheesecake from the fridge when it is completely set.  Drizzle over the melted milk chocolate and leave it to set for few minutes.  Decorate the cheesecake by pipping some whipped cream and sprinkle some chopped pistachio.

Serve.