22.12.07

Almond Cookies

This is my first attempt in baking almond cookies. In fact, I thought of baking it during CNY, but can't wait to try out the recipe from DJ Fen Ying (粉樱) . I have modified some of the ingredients used to suit my taste. The result was very good, taste just nice, not too sweet. However, I still post the original recipe over here.

Ingredients A :
130g butter (I reduced to abt 100g)
120g shortening (I reduced to abt 90g)
200g icing sugar (I reduced to 140g)

Ingredients B :
2 egg yolks
¼ tsp vanilla oil

Ingredients C : (sifted)
350g plain flour (I reduced to 300g)
5g baking powder
5g bicarbonate of soda
¼ tsp salt

Ingredients D :
150g ground almond (I used only 100g)

Ingredients E :
1 egg yolk (beaten for glazing)

Method:
1. Cream Ingredients A till well combined
2. Add Ingredients B and mix well
3. fold in sifted flour (Ingredients C)
4. Add in ground almond to form a soft dough
5. Shape into small balls. Arrange on greased baking tray at least 3-4 cm apart to prevent sticking. Brush with beaten egg yolks
6. Bake in a pre-heated oven at 180ºC about 20mins





10.12.07

2 days ago, I baked a sour cream cheesecake which the recipe I extracted from Alex Goh's "Fantastic Cheesecake". I have made some modifications to the recipe. The major modification is that the original recipe calls for Mascarpone Cheese, but I don't have, so I omitted it totally.

The cake turned out to be a bit "chao da" (burned) on the top and side, all because I forgotten to use water bath method to bake the cake! How forgetful am I! However, my DH, after tasting it, said that the cake is very good. This is my little consolation though ...

Here are the ingredients and pictures:


Ingredients:

Cake base:
140g Marie Biscuits
100g Melted butter

Crushed the biscuits in to fine pieces, as fine as possible. Melt the butter over low heat. Then pour liquidified butter on to the biscuits and mix well. Press the biscuit base onto the bottom of the greased 20-cm springform tin. (But i use a 20cm cake tin line with foil paper)

Filling:
(A)
250g Cream cheese
100g Fructose (the original recipe use normal white sugar)
30g Flour

(B)
2 nos. Eggs (original recipe use 3 eggs)

(C)
1/2 tsp Vanilla Essence
2 tbsps Lemon juice (original recipe use Orange juice)
1 Lemon zest, grated (original recipe use Orange zest)

(D)
100g Sour cream

Method:
1. Cream (A) until smooth. Add(B) one at a time and cream until smooth.
2. Add (C) and mix until well combined. Add (D) and mix until well incorporated.
3. Pour cheese filling over the prepared biscuit base.
4. Bake in water bath at 160*C for 40-45 mins or until golden brown.
5. Run a small knife around the rim of the tin to loosen the cake. Set aside to cool.
6. Cover the cake with foil paper. Refrigerate for 5 hours or more.
7. Remove the cake from pan and serve with piped cream rosettes, top with lemon rind. (optional)


Chocolate Chips Muffins

Today, I tried baking muffins again. Well, I should say, I have improved a little. Why is it so? This time round, my muffins did rise up! Thanks to Happy Home Baking's tips on baking muffins. However, the texture of the muffin still need lots of improvement. I think I have put too much flour, and have over-mixed the batter, that's why the texture is not like normal muffins, more like kueh kueh.

Here are the pictures.




Chocolate Walnut Brownie

This is my first attempt in baking brownie. Thank goodness the outcome was quite satisfactory. I hope the next time I bake, it won't be too moist. :)

Ingredients:
90g Unsalted butter
200g Dark chocolate
2 nos. Egg
250g Caster Sugar (I cut down to 200g)
1 tsp Vanilla essence
108g Plain flour
1 tsp Baking Powder
115g Chopped walnuts

Method:
1. Melt the butter & chocolate on a double boiler. Keep stirring till both ingredients have melted.
2. Beat the eggs, sugar and vanilla to light & foamy.
3. Then fold in the plain flour, baking powder and chopped walnuts.
4. Line a square bake tin (9"x9") with baking paper, then pour batter into tin and bake for 35-40 mins over 160*C.

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