Pineapple Tarts

This is the best pineapple tarts recipe which I had came across so far. This recipe was given to me by my auntie. Texture of these delicious pineapple tarts skin melt in your mouth, which I personally like melt in the mouth type of pineapple tarts rather than those harder texture type. For the fillings, I used the ready made type which can be easily bought from most supermarket. I make my pineapple tarts in balls (see picture) as it is a faster way.

Here's the steps to delicious pineapple tarts...

Ingrdients:-
1 packet ready made pineapple fillings
2 pieces of salted butter (250g each)
800g of plain flour
4 egg yolks
1 spoon of sugar (I used the metal spoon which we use for eating rice)
1/2 spoon of baking powder (I used the small spoon for drinking tea/ coffee)
1/2 spoon of salt (I used the small spoon for drinking tea/ coffee)

Egg yolks (Optional: for glazing)


Directions:-
1. Roll the ready made pineapple fillings into small balls of equal size.

2. Combine all Ingrdients in the mixing bowl and using the table mixer to mix all ingredients until well coporated. You should get a soft dough.

3. Wrap the pineapple fillings with the dough from No.2. Make sure each balls are equal in size. Place the pineapple tarts on the baking tray, egg brush the top of the pineapple tarts if you want (I don't egg brush mine).

4. I bake my pineapple tarts at 160 degree for around 15-20 mins.

5. After the tarts are ready, remove from oven and let cool before storing into containers.

Done!

Almond Cookies

This recipe was from Auntie Yochana, this is really nice! My cousin made it and told me that this recipe was good so I decided to give it a try and this was really good! My dad and hubby loved the almond cookies I made with this recipe. Do try this out.

Nicely cracked Almond Cookies

Ingredients:-
150g ground almonds
230g of plain flour
150g caster sugar (I find it too sweet and reduced to 120g instead)
1/4 tsp salt
1 tsp baking powder
1 tsp bicarbonate of soda
150ml of corn oil or sunflower oil

1 egg yolk (for glazing)


Directions:-
1. Combine all the ingredients together in a mixing bowl and mix into a dough.

2. Roll into small balls of 7g each and place on the baking tray.

3. Brush the top with egg yolks.

4. Bake at 140 degree for around 13-15 mins.

5. Let the cookies cool down before storing in containers.

Done!

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 :)