Archive for the ‘Cookies’ Category

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Tau Sar Piah

September 13, 2008

This recipe was posted in Kitchen Capers a year and a half ago, finally i “gathered” the courage to try this :P After my success with lao po bing/wife biscuits, i am now more adventurous and keen to try out traditional chinese pastries. Preparation for the pastry skin is the same as lao po bing’s, wrap, flatten, roll, flatten, roll. (>.<) imagine doing tat for 100 pieces! *gasp* tiring!! But however, it is all worth the effort! =)

The above are the fillings for the tau sar piah, i added in toasted sesame seeds for some extra bite and fragrance. Did the tau sar piah 2 weeks back, a total of 100 pieces, specially for my mum’s friends, the adults loved it! brother took 18 pieces to school to share with his mates and mentioned that they are craving for more! *ponder* These folks are too polite! :P But all the credits should go to tthksy for sharing this recipe! Recipe as follows…

Ingredients:

Dough A
230g Flour
130g oil (reduced it to 100g)

Dough B
460 g Flour
250g Oil (reduced to 200g)
180g water
1 tsp vinegar

Filling
180g oil
10 – 15 shallots – thinly sliced
300g sugar (reduced to 200g)
3 tsp salt
3 tsp white pepper
600g mung beans

Steps:

Fillings

  1. Soak the beans for at least 2 hours, steamed and mashed.
  2. Add sugar, salt & white pepper to the mashed beans.
  3. Heat oil, fry the shallots till brown and fragrant
  4. Pour in the bean mixture. Fry till mixture dry and you are able to form balls with it.
  5. Divide filling into 100 pieces. (instead of dividing into a 100 pieces, i measured 15g filling portion for each tau sar piah)

Pastry Skin

  1. Mix ingredients for dough A together.
  2. Wrap dough with cling wrap and set it aside for 30mins.
  3. Divide into 100 pieces
  4. Mix Ingredients for dough B together
  5. Wrap dough with cling wrap and set it aside for 30mins.
  6. Divide into 100 pieces

Assemble

  1. Take a portion of Dough B and wrap it around Dough A.
  2. Flatten it and roll it up. (same steps as lao po bing/wife biscuits, for step by step visual instructions refer to <<Florence’s guide>>)
  3. Flatten again and roll up.
  4. Flatten and wrap the filling in it.
  5. Brush with egg wash and top with sesame seed.
  6. Bake for 25-30mins in 175 degrees oven or till golden brown.

Verdict?
Delicious! but tedious! =X I am so exhausted after repeating the rolling and flatten for 100 pieces! (-_-||) and they are so small… bite size.

- .:Baker Lee:.

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Lao Po Bing / Wife’s Biscuit

August 12, 2008

YUM YUM!! I have a love for all the traditional Chinese pastries, but never i have i considered making them myself. =X chanced upon this <recipe> at Florence’s blog, and hey! high reviews rating and it calls for koh fun (glutinous rice flour)! recently got a big bag for my snow skin mooncake making and since i have all the ingredients called for on hand, there’s no reason to reject making these yea? :P oh, and i Used the mooncake mould’s plates to do the prints on the pastries.

I’m SUPER DUPER glad that i did these. *grin* it tasted sooooooooooooo good! Check out the nice flaky pastry crust! Many thanks to Florence for the detailed step by step picture instructions and also this yummy recipe! :D This recipe yields 12 pieces, >.< NOT enough! i made another 3 batch immediately after dinner. :P for my mum to share with her friends. These are most certainly worth the effort! so what are you waiting for? hope on over to Florence’s blog and bake these!

*UPDATES* the flaky skin stays crispy for 2 days in an air tight container.

- .: Baker Lee :.

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Granny Boyd’s Biscuits

June 7, 2008

While waiting for Nigella’s Sweet and Salty Peanut Biscuits to bake in the oven, i flipped through her book and spotted this!

GRANNY BOYD’S BISCUITS

The recipe for these biscuits was given to me, at mu insistent request, by my editor, Eugenie Boyd. I don’t think there is a more chic accompaniment to a tub of good vanilla ice cream: they’re sturdy – in shape and form like Bendick’s Bittermints – dark, smoky and melting.

- Nigella Lawson

Nigella’s comments on this recipe convinced me to try it out! :P and i am really glad that i did!

Ingredients:

300g Self-Raising Flour
30g Cocoa Powder
250g Unsalted Butter (room temperature)
125g Caster Sugar

Steps:

  1. Preheat the oven to 170 degrees C.
  2. Sieve Flour and Cocoa Powder and set it aside.
  3. Cream butter and sugar till light and pale in color.
  4. Mix in flour mixture, it might look like it needs liquid, but keep working the ingredients in and it will form a dough.
  5. Roll into walnut-sized balls and arrange these on the baking sheets.
  6. Flatten these balls with the back of the fork.
  7. Bake for 5mins at 170 degrees C and then turn the temperature down to 150 degrees C for a further 10-15mins.
  8. The biscuits should feel firm on top although not hard. Remove from the oven and transfer to cool on wire rack, before storing in air-tight container.

Verdict?
Another wonderful recipe added to my keepers list! (^^,) I love how simple it is to make these~ <3 Check out the ingredients called for! No Eggs! the texture of the cookies was really great as well! it has the texture of melting moments and best of all…. chocolate! :D

- .: Baker Lee :.

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Sweet and Salty Peanut Biscuits

June 7, 2008

Decided to spend my Saturday at home, as it has been a week since i last spend time in the kitchen! *sigh* GOSH! i’m desperate to hang out in the kitchen! Draw out Nigella Lawson’s How to be a domestic goddess, flipped and landed on this recipe. O.O sweet and salty…. erm…. i seriously wonder how it tasted like! Best of all, i do have a packet of salted peanuts to play with *wink* so here it is! the 1st recipe of the week! :D

Ingredients: (Makes about 30)

75g Light Muscovado Sugar, plus more for dipping
100g Unsalted Butter
50g Vegetable Shortening
1 Large Egg
1 teaspoon Vanilla Extract
175g Self-Raising Flour
125g Salted Peanuts

Steps:

  1. Preheat the oven to 190 degree C.
  2. Mix together sugar, butter, shortening, egg and vanilla. Just beat it together, to combine.
  3. Stir in Flour and then the peanuts.
  4. Drop the dough in rounded teaspoons on baking sheets.
  5. Oil the bottom of a glass , dip it on some light muscovado sugar and press gently on the biscuits to flatten them.
  6. Bake for 8-10mins, Remove from oven and cool on wire rack before storing in air tight container.

Verdict?
Well, i was pretty much greedy! =X instead of teaspoon amount of the dough, i dropped tablespoon amount, resulting in huge cookies! *cover mouth* Taste wise, they tasted pretty much salty than sweet and salty. i personally felt was that these didn’t really work for me. =/

- .: Baker Lee :.

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Chocolate Biscotti

May 29, 2008

WELCOME HOME LING!

Yup, this is my simple welcome home gift for buddy ling! *cheer* been pondering for sometime what i should make her :p Thank God, i’m able to narrow down the search area to Chocolate, Nuts, Fruits, coffee and *drum roll* TADA!! she is one coffee-addict who needs a shot every morning, therefore biscotti will be perfect!

Another one of Dorie’s beautiful work! :D yup, taken from Dorie Greenspan’s excellent book Baking: From My Home to Yours. I’m so tempted to get my own copy right now! =X Visit <<HERE>> for more visual aid! :D wonderful job by <Eggs on Sunday>, love the tips shared on scoring the logs halfway before baking which makes slicing them into slices easier with less cracking! :D

Ingredients:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 tbsp instant coffee or instant espresso powder
3/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
6 tbsp unsalted butter, room temperature
1 cup sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
1/2 cup chopped nuts
4 oz bittersweet chocolate, coarsely chopped
1/2 cup dried fruit (optional)


Steps:

  1. Preheat oven to 175 degrees C. Line a baking sheet with parchment or a silicone baking mat.
  2. Whisk together the flour, sugar, cocoa, coffee powder, baking soda, baking powder, and salt.
  3. With a stand mixer, cream the butter and sugar on medium speed about 2 minutes. Scrape down the sides of the bowl and add the eggs and vanilla; beat for another 2 minutes. Decrease the speed to low and mix in the dry ingredients in 3 additions, mixing only until a dough forms. Scrape down the sides of the bowl and mix in the chopped nuts, chocolate and dried fruit.
  4. Turn the dough out onto a work surface and divide in half. Knead each portion a few times to pull the dough together into a ball, then shape each portion into a 12 x 2 inch log. Place each log on the baking sheet.
  5. Remove the sheet from the oven and let it cool on a rack for 20 minutes. Then, slice the logs diagonally into 3/4-inch thick slices and leave the slices standing up on the baking sheet. Return to the oven for another 15 minutes of baking.
  6. Transfer biscotti to a rack to cool.

Verdict?
my 2nd attempt with biscotti! :D and i felt this attempt was more successful than previous (harder and drier compared to the previous, but comparing taste wise, both are equally good! :P) *wink* + nothing can go wrong with chocolate, nuts and dried fruits! As usual, i halved the amount of sugar called for :P as for nuts called for, i toasted some macadamia nuts and for dried fruits, i did a mixed of raisins and cranberries :) I’m greedy when it comes to nuts and fruits =X i’m most certain that i added more than the amount called for! Each bite guarantees both nuts and fruits. *grin*

- .: Baker Lee :.

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Vanishing Oatmeal Raisins Cookies

April 30, 2008

Who would have expected such quality cookies from a recipe off a lid? I certainly wouldn’t till I overcome my “fear” and decided to try. 1st saw this at <Blonde Ambition in the Kitchen> pictures of her yummy cookies attracted me, so I bookmark them and had them on my to-do list, since my kitchen is always stocked with quaker oat =X I must say, this is by far the best oatmeal cookies I made *grin* I like my cookies crispy and crunchy instead of soft and chewy. I added a few more baking minutes, and they turn out crispy, light :P lesson learnt? It is worth to give recipes on the lid a try! The following recipe is from <Quaker’s Oat>Did these sometime back, with Quality Assurance(QA) procedure outsourced to several QA personnels :P Reviews was great~ Made them into mini bites size… 1 teaspoon amount, good and cute things comes in small sizes yea? :P (But sadly, when one overdose on these, small and cute waistline will all be just a dream >.< ) Enjoy!

Mini Vanishing Oatmeal Cookies

Ingredients:
½ pound/2 sticks/ 226g margarine or butter, softened
1 cup/220g firmly packed brown sugar
½ cup/ 70g granulated sugar
2 eggs
1 teaspoon vanilla extract
1½ cups/180g all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt (optional)
3 cups/ 150g Quaker® Oats (quick or old fashioned, uncooked)
1 cup/ 40g raisins

Steps:

  1. Preheat Oven to 175 Degrees C.
  2. In large bowl, beat margarine/Butter and sugars until creamy.
  3. Add eggs one at a time followed by vanilla extract, beat till well combined.
  4. Add flour, baking soda, cinnamon and salt, mix well.
  5. Add oats and raisins, mix well.
  6. Drop dough by rounded tablespoonfuls onto baking sheets.
  7. Bake 10 to 12 minutes or until light golden brown.
  8. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Verdict?
I reduced the sugar as usual, used around 150g of brown sugar instead of a combination of brown and granulated sugar. Love the cookies! But the next time, I will increase the cinnamon to 2 teaspoon as I would prefer a stronger cinnamon taste. :P

- .: Baker Lee :.

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Easter Special III – Hot Cross Biscotti

March 23, 2008

*wave*
Happy Easter! :D

Part 3 of my Easter Special, is just like the previous two parts, all following the hot cross theme. Key ingredients, dried fruit, spices and top with a cross. Last night, my conversation with good pal, Ling goes something like…..

Me: girl… what should be my next hot cross product? Hot cross cake? Hot cross biscotti? Or? O.o

Ling: Biscotti of cos!! Cos I love them. Plus cinnamon and dried fruits goes well with biscotti.

Me: LOL, >.< alright! That’s it! But I have never baked biscotti before! Dare to be my guinea pig n test it out for me? :P

Ling: I DARE!!

So off I went in search for a biscotti recipe which consists of the stated key ingredients when I came across Tartelette’s post on Lenox Biscotti, based on the Dorie Greenspan’s Baking From My Home To Yours. :D a perfect chance for me to try out another Dorie’s recipe before investing on her book! Tartelette did abit of tweaking to the recipe and made a cranberry version of this recipe, it was that delicious that she made another batch right after!

“If you want a foolproof recipe that you can adapt to your heart’s content, well look no further.” – Tartelette

WOAH! I’m fully convinced that this is the recipe for me! :P

Lenox Biscotti, from Baking From My Home To Yours

Ingredients:
1 1/2 cups (190g) flour
1 1/2 tsp baking powder
1/4 tsp. salt
1/2 cup (140g) cornmeal
1 stick (113g) butter, at room temperature
1 cup sugar (220g)
2 eggs
1 1/2 tsp almond extract
3/4 cup (70g) sliced almonds

For hot cross version: (optional)
2 tsp cinnamon powder
1/2 cup (60g) of dried cranberries

Melted white/dark/semi-sweet chocolate (topping)

Steps:

  1. Preheat oven to 175 Degree C.
  2. In stand mixer (hand held is fine) cream the butter and sugar.
  3. Add the eggs, beating well after each addition. Add the flavor extract you chose.
  4. Sift together the flour, baking powder, salt, cornmeal (and cinnamon powder) and add to the butter mixture.
  5. Fold in the nuts (and cranberries).
  6. Scrape half the dough onto a parchment paper lined baking sheet.
  7. Using a spatula and your fingers, form the dough into a log, 12 inches long and 1 1/2 inches wide.
  8. Repeat with the second portion of the dough.
  9. Bake for 15 minutes or until the logs are light golden but still soft to the touch.
  10. Let cool for 30 minutes but keep the oven on.
  11. With a long serrated knife cut slices from each log and spread them out onto baking sheets.
  12. Return to the oven for another 15 minutes until firm.
  13. Cool on wire rack before storing into air-tight container.


Verdict?
Cornmeal enhances the texture of this biscotti, special crunchy/sandy texture. I enjoy them! am pretty happy with my 1st attempt as well! :P though the next time I will make sure that they are being slice thicker. Gave 1/2 to Ling and another 1/2 to Adela, both
Biscotti Lovers and coffee lovers. I hope I didn’t fare too badly for my 1st attempt~ *fingers crossed*

– .: Baker Lee :.

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