Sugee

Chinese New Year is just 3 weeks away...I started my cookies production yesterday with butter cookies and today I baked Sugee. This Sugee recipe is my Mom's favorite. The texture of this Sugee are 酥  while the texture of Suji I made previously are more crunchy and harder...I tripled this recipe as I'm giving some to my friends. Do try out this recipe for the coming CNY :)

The recipe is as follows:-

Ingredients:-
150g Ghee
75g Icing Sugar
1 Egg Yolk
1/4 Tsp of Salt
1/2 Tsp of Vanilla Essence (I omitted this)
200g Plain Flour
40g Grounded Almond Powder
1 Tsp Baking Powder


Directions:-
1. Using a table mixer to beat ghee and icing sugar until light yellow in colour. Add in egg yolk, vanilla essence and salt and mix until well combined.

2. Add in sifted flour, baking powder and grounded almond powder. Mix until a dough is formed.

3. Roll into small balls of 8g each and place each ball in the baking cases.

4. Bake at 140 degree for 15-20 mins.

5. Remove from oven and let cool before storing into air tight containers.

Hope you like this recipe :)

Chocolate Eclairs

I love Chocolate Eclairs, before I know how to make my own eclairs I always buy from Four Leave bakery. They sell nice eclairs and awesome cakes! Making eclairs are easy but you will need time...for making the puff, the fillings & the chocolate ganache. What I will usually do is to make my chocolate ganache before hand, the chocolate ganache can be kept in the freezer for months so when I wanna use it, I'll just take out scope the amount I want and using double boiler to melt it.

Not forgetting to mention that my brother is a BIG fan of my Chocolate Eclairs. Every time he sees me making eclairs, he's sure to WOW!! Enough of the story, here's the steps to delicious eclairs.

Ingredients:-
For the Chocolate Ganache
125g Dark Chocolate (Chopped)
150g Whipping Cream
15g Butter
1/2 Tbsp Honey

Directions:-
1. Cook whipping cream and honey until boil.

2. Add it into the dark chocolate. Stir until the chocolate is melted completely.

3. Add in butter and mix until smooth and well combined.

First before making the puff, brush the baking tray with margarine or butter. Then sprinkle some flour and make sure the baking tray are covered fully with flour. This is to make sure that the baked puff can be easily removed out from the tray. My sister taught me this method :) Previously I just piped the puff batter straight on the tray and I had a very hard time removing the puff and I always get broken bottom puff which can't hold the filling.

Ingredients:-
For the puff
60g Cake Flour (Sifted)
60g Bread Flour (Sifted)
80g Unsalted Butter
200ml Water
4g Sugar
2g Salt
4 Eggs (Beaten)

* Mix cake and bread flour together

Directions:-
1. In a pot boil water, unsalted butter, sugar and salt until small bubbles appeared.

2. Remove the pot from heat, add in the cake and bread flour. Using a rubber spatula with fast speed to stir everything into a soft dough.

3. Put the pot back to the heat, stirring the dough a few round, remove from the heat.

4. Add some beaten eggs into the soft dough and stir in rounds. DO NOT add the beaten eggs in all at one time. Add in bit by bit. You need not need to use up all the beaten eggs.

5. You know the puff batter is in the right condition when you see a "triangle" shape is formed when you lift up the batter using the rubber spatula. See picture.

6. Pipe the puff batter on the prepared baking tray in circle or finger shapes depending on your preference.

7. Lightly brush the surface of the puffs with the left over beaten egg, then using a fork to press the surface of the puffs lightly so that you won't see any sharp pointed batter.

8. Baked at 160 degree until puffs become brown colour or cooked.

9. Remove the puffs from oven and let cool completely.

Baked Puffs

Ingredients:-

For the Chocolate Cream Fillings

250g Milk

2 Large Egg Yolks

25g Sugar

1 1/2 Tbsp Corn Flour (Sifted)

100g Bittersweet Chocolate (Melted)

18.5g Unsalted Butter (Room temperature)

Directions:-

1. Boil the milk.

2. Using a hand whisk to whisk egg yolks, sugar and corn flour in a bowl.

3. When the milk is boil, pour the hot milk into the yolks mixture. Using the hand whisk to stir the mixture until well coporated. Strain the mixture.

4. Bring the mixture to boil. Using a wooden spatula keep stirring over the heat for about 10 seconds. Add in the melted chocolate. Stir until the mixture thicken.

5. Remove from the heat.

6. Add in the unsalted butter and stir until well combined.

7. Let the chocolate cream cool.

8. After the chocolate cream had cooled, pipe into the ready made puffs.

9. After all puffs are piped with chocolate cream filling, using our fingers to over turn the puffs to let the surface of the puff to be coated with the chocolate ganache.

10. Keep the eclairs refridgerated and you will get to taste delicious eclairs!

Fruit Tartlets

Made these cute little tarts yesterday. My brother is a BIG fan of my fruit tartlets, he asked why made so little only? I'll make these tarts bigger in size in future like the egg tarts size...I didn't make the custard cream of these tarts too sweet as the fruits on top are already sweet. See my pictures of these cuties.

Ingredients:

For the Pastry
125g of Chilled Butter
55g Icing Sugar
1/2 Egg White
1 Egg Yolk
200g of Plain Flour

Directions:
1. Using the electric mixer beat the butter and icing sugar till well mixed.

2. Add in the egg white and egg yolk to mix.

3. Add in flour bit by bit into the mixture No. 1 and 2.

4. You should get a soft dough. Wrap the dough up until a more harden condition. I let my dough chill overnight in the fridge.

5. Take some dough (depending on how big your mould is) and press into the mould. Then using a fork to "poke" some holes on the dough.

6. I baked my pastry at 140 degree until brown or fully baked.

7. Remove from oven and let the tarts cool completely. See picture.

Baked tarts

For the custard cream
400ml Milk
4 tablespoons of Sugar
4 tablespoons of Custard Powder
1 tablespoon Corn Flour
2-3 drops of Vanilla Essence
Mirro Gel (optional)

Directions:
1. Heat milk and sugar in a pot until warm and sugar dissolve.

2. Place custard powder and corn flour in a bowl. Pour half of the warm milk and stir well (I used 1 hand to pour the warm milk and another hand to use a hand whisk to stir at the same time so to avoid any lumps). Mix well.

3. Pour the mixture into the remainging milk and bring to the stove using low heat and keep stirring in a same direction non stop. The mixture will get thicken.

4. Add in the vanilla essence and stir. You should get a very smooth custard cream. See picture.

Smooth texture of the custard cream

5. Using a spoon and scope some custard cream and place into the baked tarts. See picture.

Tarts filled with custard cream

6. Cut some fresh fruits or canned fruits and place on top of the tarts. Brush some mirro gel on the top of the fruits to have a shining and nice looking tarts. If you don't have any mirro gel, it is ok to omit it.

7. Done and ready! I chill my tarts in the fridge.

* It is advisable not to keep the tarts for days, the tarts will turn soft.

Butter Cookies

This butter cookies recipes is a very easy recipe. A very very nice recipe, butter cookies lovers must try this recipe. My family and colleagues said these butter cookies are very nice! Crispy and very buttery taste!

Baked Butter Cookies

Piped using a star nozzle

Freshly out from the oven

Recipe:-

Ingredients:-

250g Butter

155g Sugar

1 Egg

384g Flour

1/2 tsp Salt

Directions:-

1. Using an eletric mixer cream butter and sugar until light and fluffy. Beat in the egg.

2. Combine the flour and salt. Add into the butter and sugar dough. Mix until well combined.

3. Transfer the batter into a piping bag with star nozzle. Pipe the dough on the baking tray (No need to brush any butter on the tray).

4. Bake at 140 degree until cookies is cook or turn brown.

5. Done!

Hope your enjoyed this recipe!  :)

Suji

Forgotten where I got this recipe...but I remember somewhere from one of the blog. I like the taste of this Suji, chruchy texture...Mum said that it is too hard for her...she like those melt in the mouth texture...my colleague said that starting the first bite they felt these Suji are abit hard but after the whole cookie went into their mouth, they said it is quite good and nice.

My container of Suji cookies

Before these cuties go into the oven

After baked, they will increase in size

Great for Chinese New Year :)

Recipe as follows:-

Ingredients:-

150g ghee

2 1/2 cups flour (add more flour if the dough is too soft)

1 cup icing sugar

1/2 tsp salt

Directions:-

1. Using a wooden spatula, cream ghee with icing sugar until well combined.

2. Add the sifted flour and salt abit by abit until all is used up.

3. Using a spoon and take the same amount of dough (small balls) and roll into rounds. Place each ball in small papercups if you want or just place on the baking tray.

4. Bake in the oven for 140 degree for about 20-25 mins. (Depending on individual oven).

5. Remove from oven and done!

This recipe is very easy. Do try this recipe :)

Corn Flakes Cookies

This recipe was given to me by my Mum. We will always have this cookies baked for every year's Chinese New Year. It is easy and a nice recipe. For corn flakes lover out there, you have to try this recipe.

Ingredients:
1 Piece of butter (250grams)
8oz Flour (I find 8oz not enough, I always add abit more of the flour so that the batter is not so soggy)
7.5oz Sugar
4 Egg yolks
4 Bowls of corn flakes (Using hands to crush the corn flakes into smaller bits)

Directions:
1. Using a table mixer to beat the butter and sugar until batter become nearly white in colour.

2. Add in the egg yolks and continue to beat until batter is well coporated.

3. Add in flour, mix well.

4. Add in corn flakes and mix well.

5. With the help of 2 metal teaspoons, scoop around 1 & a half teaspoons of batter and place it on the baking tray. Shape in flat, round shape. (See picture).

6. Bake at 140 degree. Let the cookies cool completely before storing in containers.

Dark Chocolate Ice Cream (Eggless Recipe)

This dark chocolate Ice cream doesn't use any eggs. And this easy and tasty. You can also make this even you don't owe an ice-cream maker. Just use a electric hand held mixer.

The dark chcoclate ice-cream I made:-

I like serving with an ice-cream cone

I doubled up the recipe so that I can fill up this container

 

Saw the smooth texture?

The recipe is as follows:-

Ingrdients:-

20g Cocoa Powder

90g dark chocolate Conventure (I used Phoon Huat brand)

*50-70g of Caster Sugar (I used 30-35g)

200ml Whipping Cream

120ml Fresh Milk

Directions:-

1. In a medium saucepan combine cream, cocoa powder, sugar and whisk ober medium heat until well combined and sugar melts.

2. Bring mixture to a gentle boil, stirring often, remove from heat and immediately whisk in chocolate until completely melted.

3. Next whisk in mlk until mixture is glossy and well mixed.

4. Sieved the mixture through fine strainer into an air tight container, let cool completely.

5. Bring to the fridge freezer to rest for 2 hours.

6. Take out the container, use the electric hand held mixer to beat the mixture thoroughly and put back to the freezer for another 2 hours.

7. Take the container out, beat the mixture again, this time let the mixutre freeze for 4-5 hours before taking out from freezer to beat for the last time.

8. Let the mixture freeze overnight for best result.

9. Done! Enjoy your ice-cream! :)

Pandan Chiffon Cake

Made 4 Cs yesterday: Cheesecake, Cookies, Chocolate ice-cream & Chiffon Cake...it was indeed tiring for me...heehee...but I enjoyed it! The Chiffon cake that I made was taken from the Prima website. I tried my Auntie's recipe too but prefer this recipe better. It's soft, light and fragrance.

Look at my pandan cakes:

Pandan Cake Slices

Soft texture

This is how I over turn my Chiffon Cake..using a glass bottle

This simple recipe is as follows:-

Ingredients:-
100g Top Flour
1 tsp Baking Powder
1 tbsp Pandan Juice (I didn't extraxt juice from Pandan leaves, I used 1 tsp of Pandan Paste instead)
100ml Coconut Milk
4 Egg Yolks
50ml Corn Oil
1/4 tsp Green Colouring (I omitted this out)
5 Egg Whites
1/4 tsp Cream of Tartar
100g Sugar
Pinch of Salt

Directions:-
1. Preheat oven to 170 degree (I set my oven at 160 degree)

2. Add the Pandan Paste to coconut milk.

3. Add egg yolks, 50g sugar, oil and salt to the coconut mixture. Mix well using a hand whisk.

4. Sift the top flour and baking powder and fold into the mixture. Mix until smooth. Set aside.

5. Beat egg whites and tartar at high speed until foamy. Add remaining 50g sugar and beat until stiff.

6. Add 1/3 beaten egg whites to the mixture No. 3 and mix using a hand whisk.

7. Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.

8. Pour mixture into an ungreased mould (I used a 23cm chiffon tin mould) and bake for about 30-35 mins (Or to the top part turn brown).

9. Remove from oven and over turn the tin. Let the cake to cool completely before removing using a small knife going through the side of the cake and the center small circle of the tin.

Enjoy the cake!