Thursday 9 February 2017

"Jenny-like" Butter Cookies

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.   


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.

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

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.


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


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


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!