加入了肉松的德国酥饼 Melt-in-the-mouth Pork Floss Cookies

不知道为什么过去的一整个月脑海里一直在想吃加入肉松的饼干，应该是看不惯家里肉松消耗得很慢。哈哈

在追加这好吃的德国酥饼时，我突然想不如就直接用这个食谱来改良成肉松酥饼，反正就一次过打多一点面团。

这当红不让的酥饼（现在还红到英文部落格）加入了肉松后还是入口即化，只是多了点口感和脆度，撒在面上的芝麻也为它加分不少。我也做了一些没有撒上芝麻的，觉得有芝麻的比较香，吃的时候也比较有层次感。

接下来，我是不是要打家里肉干的主意呢？。。。。呵呵

I am submitting this to Aspiring Bakers # 3: My Favorite CNY Cookie (Jan 2011) hosted by j3ss kitch3n.

Ingredients:
125g salted butter, soften at room temperature
40g icing sugar (see note)
125g potato starch (马铃薯粉/上等生粉/风车粉/太白粉)
80g superfine flour (can be replaced by plain flour)
8 - 9 heaped tbsp pork floss (replaced with chicken floss as you wish)
3 - 4 tbsp water (or slightly more)
Some sesame

Method:
1) Beat butter and icing sugar till fluffy and lighter in colour, sift in potato starch and flour, mix to incorporate with the butter mixture.
2) Fold in pork floss and 2 tbsp water, mix well, slowly adds the remaining water to form soft dough (if more pork floss is used, you will need more water, so adjust the amount accordingly).
3) Roll into small ball of ½ level tbsp each, lightly flatten in palm, arrange on lined baking pan. Tap little bit of water on top with a wet fork/spoon/finger, add some sesame and press lightly. Bake in preheated oven at 150C for 20 mins, upper rack.

Note:
1) I think the sugar can be slightly reduced since pork floss is also sweetened. If I were to bake this again I will reduce the icing sugar to 30g.
2) There is more than one type of pork floss in the market; the type I used is the traditional type (not the crispy one), same as the type used in pork floss bun sold at Breadtalk (bakery shop).
3) For variation, I think can also add in some chopped seaweed, the taste shall blend in well.

Crunchy Melting Almond Cranberry Cookies 【又脆又溶入口里的】杏仁蔓越莓酥饼

看到J3ss Kitch3n的这款简单手拌式杏仁饼时我就被吸引了。我最喜欢吃酥酥的杏仁饼了，外形方面我追求白白，我喜欢白色的杏仁饼。

后来看到很多博客朋友也尝试做了，而且大获好评，受欢迎程度似乎只在德国酥饼之后。

奈何我一直买不到杏仁粉，所以就只好搁着。前个星期天午后，已经准备好材料要追加双份的德国酥饼的，但心里却一直挂念着这杏仁饼。不管啦，没有杏仁粉就用别的代替，暂时解一解馋。

虽然没有用杏仁粉，成品还是酥酥脆脆的，只是杏仁味比较没那么浓郁，我觉得排斥杏仁的人（例如鲸鱼的家人）可以尝试这款小饼干。另外我还添加了剪到小小块的蔓越莓干，蔓越莓干的酸和咬劲带给了这酥脆小饼另一层次的味道和口感，挺不错的组合。

饼干一出炉会粉粉的，这时如果马上食用会很容易碎掉，冷却一会儿后就会变实。我一口气吃了好几颗，停不了口。我觉得这饼干吃了还蛮会发热气的，所以酌量吃就好。

I am submitting this to Aspiring Bakers # 3: My Favorite CNY Cookie (Jan 2011) hosted by j3ss kitch3n.

Almond Cranberry Cookies
(Inspired by Crunchy Melty Almond Cookies from J3ss Kitch3n)

Ingredients: (yield 50+ pcs)
150g self-raising flour
50g icing sugar
80g cornflour (replace with ground almond for intense “almondy” taste)
80g diced almonds
50g dried cranberries (cut into small pieces)
100g corn oil
½ tsp vanilla extract (use almond extract if you like)

Method:
1) Toast diced almonds at 130C (need not preheat the oven) for about 15 – 20 mins until the fragrance is released (toss in between if needed), set aside to cool down.
2) Sift flour, corn flour and icing sugar in a mixing bowl, add diced almonds and dried cranberries, mix well.
3) Stir in vanilla extract to oil, gradually add into the flour mixture until soft dough is formed (if it is too dry, add extra oil).
4) Shape into small ball of ½ level tbsp each, place into small paper case and bake in preheated oven at 170C for 15-20 mins until slightly brown.
5) Cool completely on wire rack before storing in airtight container.

Bite-size Pineapple Ball 凤梨一口酥 / Lucius Turns 11-Months Today 宝贝今天满11个月

The “ball” shape is the easiest and fastest way to make “closed” type pineapple tart. My pineapple ball is made to bite-size, each ball is only made up of ½ level tablespoon.

The pattern looks simple (and boring?) but it can be dressed up instantly with small paper case that comes with different colours and designs.

I used to stick a clove to each ball to resemble a tangerine (with the star shape sticking out) or an apple (with “stem” sticking out). Both patterns are just as pretty. But the apple-shaped tart is more difficult to pack/stack in cookie jars because the “stem” tend to come off when the jars are moved around a lot. So I packed them single layer with shallow container.

Besides the lovely look, I think this is a brilliant idea to instill the fragrance of cloves to the tarts as no spice is added in the store-bought pineapple jam I used.

This year I omitted the clove as friends and family members don’t seem to appreciate it. The most they would say, “it looks cute…. what is the black colour thing?” then added, “It’s troublesome to eat, still need to take it out” except D’s sister, she ate the clove as well.

....................(Packed with recycled chocolate box)

Furthermore, my family members who have low acceptance of spice generally dislike the hint of clove flavour in the tart (but I like it, sometimes I am the odd one in my family in terms of taste buds).

Without sticking the clove it’s even faster and simpler to make these tarts. I think it’s three times faster than making these “pineapple” shape tart.

I adapted the same recipe as the “pineapple” pineapple tart here.

By the way, today Lucius turns 11-month old. Happy 11-month old to my darling boy!

“Pineapple” Pineapple Tart “凤梨”凤梨酥

Pineapple tart is my favourite CNY bake, I will never get tired of trying different type of pineapple tarts whenever I have chance.

The type of pastry I like is soft and buttery (must have very strong butter taste) and not too crumbly (I don’t want it to crack in my hand). For the paste, I prefer slight sour than sweet. I know homemade one is the best but I still use ready-made one for the convenience sake (read here to see how I modify the store-bought pineapple jam).

When I made my first pineapple tart in year 2009 I treated it like a small project. I tried different recipes (sometimes just made small changes to see the difference, e.g. with and without cornflour/ with and without baking powder). I even tried adding dairy cream to the dough.

I used two butter brands, Golden Churn and SCS. At the end, all the testers preferred SCS except myself. After trying all variations, guess what, the most preferred one by my family members was the very first one I made. The recipe contains only basic ingredients, without baking powder and cornflour. (Check out my 2009 pineapple tart here)

The problem with this recipe is that the dough is super difficult to handle due to its high butter ratio. So this year I revisit the recipe and add little custard powder, the little starch makes the dough much easier to handle. Custard powder is actually cornflour with added colour and flavouring. So if it is not available, it can be replaced by cornflour.

So how’s the taste and texture? I would say it’s almost there, very close to “the one”. I can’t describe how “the one” taste like; it’s the standard I set to myself to achieve.

I will be making another batch so I asked D if I should try another recipe or make any changes to this, his answer was no. He said I should stick to this recipe, as the result was fabulous. Should I?

Do give this recipe a try if you have the same liking of pineapple tart as me.

I am submitting this to Aspiring Bakers # 3: My Favorite CNY Cookie (Jan 2011) hosted by j3ss kitch3n.

Ingredients: (yield 40pcs)

140g chilled SCS salted butter, cut into small cubes (see note)
180g top flour (plain flour is fine too)
1 tbsp custard powder
30g icing sugar
1 egg yolk
½ tsp vanilla essence
For glazing: 1 egg yolk with a few drops of water

Pineapple rum paste: about 320g
*Roll into ball of slightly below ½ tbsp each, about 8g. Feel free to make it smaller (e.g. 1 tsp each).
*Refer here for the “recipe”

Method:
1) Sift flour, custard powder and icing sugar together into a mixing bowl.
2) Add in butter, use fingertips to rub the butter into the flour until you see no trace of butter and flour.
3) Lightly beat egg yolk and vanilla essence, add into the butter/flour mixture, combine and press lightly to form a dough (do not knead).
4) Wrap the dough with cling wrap and refrigerate for about an hour to firm it up before shaping (you may skip this if you think the dough is not too soft to handle).
5) To assemble, roll the dough into ball (each dough is slight rounded ½ tbsp), make a hole at the centre by thumb, place the pineapple paste ball into the hole, wrap and roll again. If want to make into pineapple shape, slightly flatten the ball and use fork to make crisscross pattern on top.
5) Line baking tray with greaseproof paper, place pineapple tart on top.
6) Bake in preheat oven at 190C for 6 mins, middle rack, remove tarts from oven, apply egg wash (that’s how you get shinning and yellow glazing, no colouring added).
7) Return to oven to bake at 180C for another 4 -5 mins.
8) Use a flat spatula to transfer the tarts to wire rack for cooling. Allow tarts to cool completely before storing in an airtight container.

Note:
1) You may use your preferred brand of butter but remember use only real butter, not “spread” or margarine.

2) Adjust the oven temperature and baking time according to your oven condition and tart size.

How To Make Store-bought Pineapple Jam Taste Better? 让现成黄梨馅变好吃的简单好方法

In this post, I will be sharing how I modify store-bought pineapple jam to suit my own taste (more home-made like in a way).

I have seen how my Ah Ma and Gu Gu prepared and cooked pineapple jam when I was young, the process is so tedious and time-consuming that I don’t think I would want to go through....at least not alone. That’s the reason why I decided to go for ready made one when I first made my own pineapple tart in year 2009 even though I truly aware that store-bought pineapple jam can never beat home-made ones.

Store-bought pineapple jam is usually dryer (harder in texture) and sweeter as compared to home-made ones. Personally I prefer my pineapple jam to be little tart and moister, therefore, before using it I take one extra step to modify it to suit my own taste.

................(The picture was taken in year 2009)

You need a can of canned pineapple juice and a fresh lemon (as shown in picture) and of course the quality of store-bought pineapple jam mustn't be too bad (bad as in really jam/jelly like, it should have retained some fiber from the raw fruit).

First take out the amount of pineapple jam to be used for one baking session, and then add in some pineapple juice (start from ½ tbsp) to make it slightly moister (mix well with a spoon or spatula). Then add in a drop of lemon juice (yes, only add the lemon juice drop by drop because a little means a lot, you don’t want your pineapple jam has lemon taste in it).

Keep repeating the process (adding little pineapple juice follow by a drop of lemon juice), taste the pineapple jam during mixing and adjust according to your taste buds.

This is what I did in year 2009. Last year I didn’t make any pineapple tart due to pregnancy. This year I bought the same brand of pineapple jam but instead of adding pineapple juice I add rum. Yes, you hear it right. The same bottle of rum which I used in this fruitcake.

The end result? The taste of rum is not prominent but I think this is something different.

The amount of pineapple jam in the picture is 500g, yields about 64 balls. Always remember to divide the jam into equal size and roll into ball before proceed to assemble. To keep the pineapple jam ball moist, roll it with a pair of wet hand or dip the measuring spoon in water once in a while.

Instead of weighing each ball on the scale I use measuring spoon. The size of each pineapple ball is slightly less than ½ tbsp.

I had experimented different proportion of pastry and jam. I tried one level teaspoon to half level tablespoon of pastry and I found that the jam was too little.

I also tried half level tablespoon of jam to half level tablespoon of pastry (i.e one to one ratio, for beginner this is difficult to wrap) and I found that the jam was too much.

Then I tried half level spoon of jam to one level tablespoon of pastry, this time the pastry was too much. So what is the perfect proportion?

To most of my recipients, they found that slightly less than half tablespoon of jam to slightly rounded half tablespoon of pastry is just nice.

(The brand of pineapple jam I used is Bake King. This year I bought it from NTUC at promotional price SGD4.50/kg. I checked it out again this week it has already gone back to its original price at SGD5.60/kg.)

>>Upcoming post: “Pineapple” Pineapple Tart

Crunchy Chocolate Chips Cookies 吃了停不了口的脆脆巧克力豆曲奇

巧克力豆曲奇不是传统的年饼，但是近年来我觉得它也慢慢挤入过年饼的行列。这西式饼特别受到小孩和年轻人的欢迎。

记得前年过年邀请D的家人到家里吃饭，当大人们在热衷于自家做的黄梨塔时，D的两位少年侄儿就只向巧克力豆曲奇进攻。拜完年，那盒满满的巧克力豆曲奇也所剩无几（我不是在complain，准备了食物最怕没人吃）。

其实我个人比较喜欢边缘脆中间还是有点soft的巧克力豆曲奇，听说这是好吃曲奇的标准哦。但是发现身边大部分的人还是比较喜欢脆脆的曲奇，所以我调整了一下配方做了脆脆的曲奇。

吃着吃着，原来脆脆的也很好吃，一个接一个停不下来。

通常我喜欢加入些坚果如核桃，但这次就只是纯粹的巧克力豆，想尝尝纯巧克力的味道（其实是我懒得切和烤香核桃的借口）。

一般看到的巧克力豆曲奇配方来来去去就是那几样材料，撇去制作和烘培过程，我觉得使用品质好的材料（牛油，巧克力豆，香草精）就已经是迈向好吃的一大半甚至更多了。

我还在寻找让我称心如意的chocolate chips，烤好后要有点融入口里的感觉。现在用的味道是不错，苦甜的，但是吃的时候的口感还是差那么一点点，不够融入口里。或者我应该买mini chips，还是用cooking chocolate自己慢慢切小块，很多工叻，我不要。

你的chocolate chips是在哪儿买的？是什么牌子呢？欢迎大家留言分享，希望通过这里能让我找到我梦寐的chocolate chips。

后记：看到DG做的Crunchy Chocolate Chips Cookies，有时间的话我也想尝试那个食谱，不过先得要完成要送人的fruitcake和隔了一年没做的黄梨塔（去年过年大腹便便所以没做，希望今年有机会做）。

I am submitting this to Aspiring Bakers # 3: My Favorite CNY Cookie (Jan 2011) hosted by j3ss kitch3n.

Ingredients：
(A)
140g unsalted butter (soften at room temp)
55g white sugar
45g brown sugar
(B)

1 egg (room temp, lightly beaten)

1 tsp vanilla extract (I used Nielsen-Massey pure vanilla extract)
1 drop coffee emulco (optional, I added for colouring and to enhance the chocolaty taste)
(C)

180g plain flour (I used superfine flour)
1 tsp baking powder
Pinch of salt

(D)
120g (or more) semi-sweet chocolate chips (I used Hershey’s)

Method:
1) Cream (A) until the mixture turns pale and fluffy.
2) Add spoonful of (B) egg gradually, mix well after each addition.
3) Sift in (C) and beat at low speed till just incorporated (stop once see no trace of flour). Fold in (D) with a spatula.
4) Drop rounded teaspoon of the cookie dough onto lined baking tray (use 2 small spoons, one for scooping and another one for ‘pushing’ the dough onto the baking tray). Leave some space between the cookies to allow for spreading.
5) Bake in preheated oven at 180C for about 10mins or until cookies turn golden colour, upper rack. Allow cookies to rest in oven for 3 –5 mins before removing.
6) Transfer to a wire rack to cool completely and keep in airtight container.

Note:
1) Cookies may be a bit soft when they are just out from the oven, this is normal, they will harden and become crunchy after a while.
2) You may add some chopped and toasted nuts to the cookie dough if desired.
3) Yield about 90 over pieces.

Madeleine 玛德琳

这款小蛋糕太上镜了，所以忍不住拍多了几张。

认识玛德琳是很多年前在中文报章上的一篇详细介绍。当时觉得这款小蛋糕很别致，所以收起来剪报。想知道玛德琳的典故看这里。

这么多年来都没尝试做，因为没有玛德琳的模型。一般玛德琳的模型不便宜，我不是那种会为了一款蛋糕买一个模的人（如果模型一个才两大洋就另当别论，瓦咔咔）。

买到了便宜模型我的剪报却弄不见了，于是我选用了Jane分享的食谱。

本来是想把面糊收到隔夜才烤的，但两个小时后还是忍不住烤了一轮（一次烤两盘，10个）。

烤第一盘时看着面糊在烤炉里从平平无奇到异军突起，心里就像做过山车般，还生怕烤好的玛德琳没有小肚子呢！

上面看到的全是休面两个小时的成品。下面的是隔夜后的成品，小肚子是不是更突呢？

玛德琳刚出炉时外脆内软特别好吃。吃起来像磅蛋糕，但味道更浓郁，我想也就是为什么要做得小巧，不然吃一大个会觉得腻。

食谱份量烤4盘（20个）后还剩下大约两三个的份量，我不想再烤一轮，所以把面糊全部倒入小挞模里烤，也是行得通的。

Ingredients:
2 eggs
60g castor sugar
20ml maple syrup (can be replaced by honey)
80g cake flour }
3g baking powder} (I replaced with self-raising flour)
20g ground almond
100g unsalted butter (melted)
½ tsp lemon zest

Method:
1) Beat eggs and sugar till sugar dissolved (need not beat till fluffy).
2) Add maple syrup, mix well and add lemon zest.
3) Sieve in flour mixture and ground almond, mix till just incorporated.
4) Add in melted butter gradually and mix well. Cover with cling wrap and refrigerate for overnight or at least one hour.
5) Grease and flour Madeleine mould, fill with batter till 80% full.
6) Bake in preheated oven at 170C for about 12-15 mins, upper rack.

(Recipe reference: Jane’s Corner)

HaPPy baking!

Melt-in-the-mouth Butter Cookies (aka German Cookies) 【入口即化的】德国酥饼

本来是没有这么快上这道的，但是“有人”要食谱，我想还是让它插队快快post上来。

这酥饼在网络里已经盛行了很久，许多网友做了都赞不绝口。我一直不为所动，因为其实我不是很爱吃酥酥的饼干，讨厌饼干粘牙，卡喉咙，还没吃先碎在手里。

通常很多饼干食谱都加入栗粉到面粉里来使饼干酥松，这个食谱用的却是马铃薯粉。虽然同为starch，但两者还是有差。煮菜时用来勾芡就可以感觉不同。

因为看到太多好评，逛超市时我还是忍不住拿了包马铃薯粉备用。

马铃薯粉买了大半年都还没尝试这款饼干，刚好昨天有个小空隙，加上华人新年就快到了，于是我小试做了一点。

可能是使用马铃薯粉的缘故，我担心的通通没有出现。这饼干入口即化但是却不粘牙，不会卡在喉咙。很轻盈，会在不知不觉中吃很多。

这是我做过材料最少，做法最简单的饼干。基本上牛油和马铃薯粉的比例是一比一，面粉的比例大概是马铃薯粉的一半，还有适量糖粉。饼干的香就靠材料里的牛油，所以建议使用品质好的牛油。

我担心面团难操作，又担心饼干会太松散（还没吃就碎了），所以用的配方面粉比例比较高。

I am submitting this to Aspiring Bakers # 3: My Favorite CNY Cookie (Jan 2011) hosted by j3ss kitch3n.

If you are a new baker and would like to bake something and receive “Wow” from relatives and friends during Chinese New Year, I strongly recommend this cookie. It is very easy to make and the end result is “Wow” (at least to people who like melt-in-the-mouth type of cookies).

Ingredients:
125g butter, soften at room temperature (I used salted butter)
40g icing sugar
125g potato starch (马铃薯粉/上等生粉/风车粉/太白粉)
80g superfine flour (can be replaced by plain flour)

Method:
1) Beat butter and icing sugar till fluffy and lighter in colour, sift in potato starch and flour, mix to form a soft dough.
2) Roll into small ball, arrange on lined baking pan and press lightly with a fork. Bake in preheated oven at 150C for 20 mins, upper rack (need not bake till cookies turn brown).

Note:
1) I measured each cookie dough with ½ tbsp measuring spoon, made 62pcs. I think the size is just nice.
2) To prevent cookie dough from sticking on fork, dip the fork in water before each use.

Welcome 2011 ~ Malibu Coconut Rum Fruitcake 【香甜清新的】椰子兰姆酒杂果蛋糕

祝大家新年快乐！Happy 2011 to all readers, friends and blog pals!

2011年的第一篇我想请大家吃这个充满香气的杂果蛋糕，寓意a fruitful year ahead。这是我第一次尝试做传统杂果蛋糕，之前过节我都是做这个家人朋友都赞好的Easy Fruitcake，两者相比我觉得各有千秋。

传统杂果蛋糕使用大量用酒（一般用rum或brandy）浸泡的杂果，蛋糕做好后马上淋上酒，包好，收入冰箱每隔两三天拿出来淋酒。重复这个淋酒的步骤直可以长达一个月。“养”越久的蛋糕就越香。我的蛋糕“养”了一个星期就开刀，“养”了三天后我有偷吃，觉得和“养”三天的比起来，”养“了一个星期的味道明显更香醇，也更湿润。

圣诞节前的几个星期我就开始把杂果用兰姆酒浸泡，但是却未能在圣诞节前抽出空来做这蛋糕。结果拖到Boxing Day那天才有时间做，所以本来是Christmas Fruitcake现在变成了New Year Fruitcake。

印象中传统杂果蛋糕非常甜，但是这个蛋糕配合了橙香，杂果香，酒香和奶油香，还有加入了我喜欢的坚果，我一点也不觉得甜，吃多也不会腻，我只能说是越吃越好吃。

我用的是Malibu Coconut Rum，这来自加勒比海的兰姆酒是无色的，只含21%酒精，所以我的蛋糕没有浓浓的酒味，但却多了股椰子独特的香甜气息。

传统杂果蛋糕的食谱琳琅满目，但是我看到Anncoo分享的食谱后不假思索就决定采用她的食谱，Anncoo的分享肯定是值得信赖的。

这蛋糕太好吃了，接下来的农历新年一定要再弄。

Recipe adapted from Anncoo. Thanks Anncoo for sharing such a great recipe. I have made some modifications to suit my own taste. I am sharing my adapted recipe here.

Ingredients:
(A)
250g butter (soften at room temperature)
125g sugar (I used 110g)
(B)
2 tbsp rum }
2 tbsp orange juice } (I used 6 tbsp orange juice)
2 tbsp rum compound }
1 tsp vanilla extract
Orange zest from one large orange
(C)
4 large eggs
(D)
200g plain flour
½ tsp baking powder
½ tsp mixed spice (I used ground cinnamon)
*mix and sift together
(E)
500g mixed dried fruit (I used 400g)
100g pitted prune - cut into small pieces (I omitted)
*Pre-soaked in 8 tbsp of rum overnight (I soaked for 2-3 weeks)
(F)
100g chopped walnut and almond
*Pre-toasted at 150c for about 7 – 8 mins
(G)
Extra rum for pouring over cooked cake (I used Malibu Rum with Coconut)

Method:
1) Line cake tin with two layers of parchment paper, bottom and side (I only used one layer). The recipe amount is suitable for one 8-inch square tin or three small loaf pans.
2) Beat (A) till light and fluffy. Slowly add in (B).
3) Add (C), one at a time and scrape bowl.
4) Add ¼ of flour mixture to mixed fruit and set aside. Add remaining flour mixture to the butter mixture gradually and mix till just incorporated.
5) Fold in mixed fruits and chopped nuts, mix well with a spatula. Pour into cake tin. Bang tin on table once to settle the content. Level the surface with a spatula or scraper.
6) Bake in preheated oven at 160C for about 1-1/2 hours (for one 8-inch square tin) or 45 mins (for three small loaf pans). Cover the top with foils loosely when the cake starts to turn brown).
7) Pour 2 –3 tbsp of rum on hot cake once it comes out from the oven.
8) Wrap cake with clip wrap and aluminum foil once cool down and store in fridge. Pour 2 – 3 tbsp of rum on cake every 2 –3 days until it is ready to be served.

在这篇结束前和大家分享我在圣诞节前夕赢得的礼物。很实用的礼物，我很喜欢。再次谢谢Anncoo。

我简直不敢相信我是Anncoo主办的Christmas Giveaway的幸运儿之一，因为从小到大凡lucky draw都没我的份。我觉得这是个好的开始，希望在2011年会有更多好运接踵而来。

2011年大家一起行好运！