核桃咖啡饼 ~ Walnut and Coffee Cookies

食谱取自 ： 精选50款 年味饼香

核桃咖啡饼

材料：

125g 牛油
90g 黄糖
2粒 蛋黄
200g 面粉
1/2小匙 发粉
1/2小匙 苏打粉
1/2小匙 咖啡香精
1/2小匙 香草精
100g 巧克力粒
60g 核桃（切粒 ）

做法 ：

1. 将面粉，发粉和苏打粉筛过，放置备用。

2. 把牛油和黄糖放入搅拌机里拌至成奶油，加入蛋黄拌匀。加入香草精和咖啡香精，调至底速拌匀。

3. 加入面粉等混合物拌匀，放入巧克力粒和核逃拌匀。

4. 每隔2寸把一匙的混合物放在涂了油的烤盘上，盛入预热烤炉烤10 ~ 15分钟至金黄色。

5. 取出，放置待冷，即可收在密封罐。

Recipe source : Chinese New year Festive Cookies Selected  by Kelvin Chai

Walnut Coffee Cookies

Ingredients :

125g butter

90g brown sugar
2 egg yolks
200g plain flour
1/2tsp baking powder
1/2tsp baking soda
1/2tsp coffee emulco
1/2tsp vanilla essence
100g chocolate chips
60g walnuts ( chopped )

Method :

1. In a medium bowl , sift the flour with baking powder and baking soda , set aside .

2. Cream butter and brown sugar until fluffy . Add in egg yolks one at a time , beating until well combined . Reduce to low speed then stir in vanilla essence and coffee emulco .

3. Gradually add in flour mixture and mix until just combined . Add in chocolate chips and walnuts and stir to combine .

4. With a spoon , drop a heaping tablespoon of mixture into greased baking tray . Leave a space of 2 inches in between . Bake in preheated oven for about 10 ~ 15 minutes ,

5. Transfer to rack to cool then keep in jar .

椰子杏仁牛油饼 ~ Coconut & Almond Butter Cookies

食谱取自 ： 精选50款 年味饼香

椰子杏仁牛油饼

材料：

150g 牛油
25g 白油
200g 面粉
100g 糖粉
30g 杏仁碎
30g 烘香椰丝
1粒 蛋黄

装饰 / 表面 ：

适量蛋液和椰丝干

做法 ：

1. 将面粉，发粉，苏打粉和糖粉筛过，放置备用。

2. 把牛油和黄糖放入搅拌机里拌至成奶油，加入蛋黄拌匀。

3. 加入面粉等混合物拌匀，放入杏仁碎和椰丝拌匀，搓揉成面团。

4. 将面团撒上少许面粉，捍成7毫分厚并切成想要的形状，排在涂上少许油的烤盘上。

5. 饼面涂上少许蛋液，撒上适量椰丝干。

6. 盛入预热烤箱以180度烘约10 ~ 15分钟或金黄色，取出，放置待冷，即可收在密封罐。

Recipe source : Chinese New year Festive Cookies Selected  by Kelvin Chai

Coconut & Almond Butter Cookies

Ingredients :

150g butter
25g shortening
200g plain flour
100g icing sugar
30g ground almond
30g roasted shredded coconut
1 egg yolk

Greasing / Topping :

egg yolk and dried shredded coconut

Method :
1. Sift flour , baking powder , baking soda , icing sugar separately and set aside .

2. Cream butter and icing sugar until fluffy . Add in egg yolk and mix well .

3. Gradually stir in flour mixture and mix well . Add in ground almond and roasted shredded coconut and mix it to form a soft dough .  

4. Roll dough onto a lightly floured surface to 7 mm thick and cut into desire shapes and place space apart on a greased baking tray .

5. Lightly brush cookies with egg yolk and sprinkle with some dried shredded coconut .

6. Bake in preheated oven at 180c for 10 ~ 15 minutes  .Transfer to rack to cool then keep in jar .

薄荷黑加仑饼干 ~ Mint and Blackcurrant Cookies

食谱取自 ： 精选50款 年味饼香

薄荷黑加仑饼干

材料：

120g 牛油
80g 细砂糖
1粒 鸡蛋
150g 普通面粉
1/4小匙 发粉
1/4小匙 苏打粉
5g 薄荷叶 ( 剁碎 )
20g 黑加仑干

做法 ：

1. 将牛油和细砂糖打发至松白，加入鸡蛋，搅拌均匀。

2. 将面粉，发粉和苏打粉筛过，加入蛋糊中，再拌入薄荷碎叶和黑加仑，拌匀成面团。

3. 把面团舀入一小匙在烤盘里，直到完成所有面团，盛入预热烤箱以170度烘约15 ~ 20分钟或至熟，即可。

Recipe source : Chinese New year Festive Cookies Selected  by Kelvin Chai

Mint and Blackcurrant Cookies

Ingredients :

120g butter
80g caster sugar
1 egg
150g plain flour
1/4tsp baking powder
1/4tsp baking soda
5g mint leaves ( chopped )
20g blackcurrants

Method :

1. Beat butter and sugar until fluffy , add in egg and mix well .

2. Sift flour , baking powder and baking soda , add into egg mixture , then fold in chopped mint leaves and blackcurrants , mix until to form a soft dough .

3. Drop a teaspoon of mixture on baking tray . Bake in preheated oven at 170c for 15 ~ 20 minutes or until golden brown .

泡米饼 ~ Puffed Rice Crackers with Peanuts and Sesame Seeds

 

食谱取自 ：Kathrine Kwa

泡米饼

材料A :

250g 泡米/ 米通

150g 炒香花生

50g 炒香芝麻

1棵 芫荽 （ 取叶 ）

糖浆材料：

350g 幼糖

50g 麦芽糖

1大匙 食油

1大匙 桔子汁/酸柑汁

150ml  清水

做法 ：

1． 将材料A一起捞均匀，备用。

2．把糖浆材料倒入锅中，用中火搅煮至糖溶化。煮成浓稠（ 大概25分钟）。盛起半小匙糖浆滴在一碗冷水中，若也可以取出揉成团状，表示糖浆煮至恰好。

3． 熄火，将（1）倒入糖浆中，快速拌匀。马上倒在一个已铺上锡纸的14“ x 14” 盘子里。铺平压紧，趁热快速切成方块即可。

Recipe source : Kathrine Kwa

Puffed Rice Crackers with Peanuts and Sesame Seeds

Ingredients A :

250g puffed rice
150g peanuts ( toasted )
50g sesame seeds ( toasted )
1 stalk coriander ( take leaf only )

For the caramel :

350g caster sugar
50g maltose
1tbsp cooking oil
1tbsp calamansi juice / lime juice
150ml water  

Method :

1. Mix all ingredients A together , set aside .

2. For the caramel , pour all ingredients into wok .  Bring to boil over medium heat  , until sugar well dissolved and liquefied ( about 25minuts ) .

Take a drop of the mixture and mix it with cold water . If the mixture is solid , it means that it’s cooked .

3. Turn off heat , add in (1) and stir until well mixed and well coated with caramel . Dish into a 14” x 14” baking tray  ( lined with aluminium foil ) , roll out and flatten with a rolling pin .Cut into rectangles or squares while it’s still hot  . Leave to cool before storing or serving .

This post is linked to My Treasured Recipes # 5 - Chinese New Year Goodies ( Jan / Feb 2015 ) hosted by Miss B of Everybody Eats Well in Flander   & co-hosted by Charmaine of Mimi Bakery House .

 

Also linked to the event,  Cook & Celebrate : CNY organised by Zoe from Bake for Happy Kids,   Yen from Eat Your Heart Out and Diana from the Domestic Goddess Wannabe .

                                     
                                     

风梨酥 / 黄梨饼 ~ Pineapple Tarts ~~ 喜气羊羊

 

 

 

 

 

黄梨馅食谱

 

风梨酥 / 黄梨饼食谱

五香脆芋饼 ~ Spices Yam Crackers

选择了五香脆芋饼在我众多年饼中画上了最完美的句号。祝大家羊年行大运，万事如意。

 

食谱取自 ：精选50款年味饼香

五香脆芋饼

材料：
600g 芋头

350g木薯粉

1 1/2小匙五香粉

1/2  小匙 胡椒粉

1小匙 盐

2小匙 双倍发粉

1小匙 味精素 （ 我没放 ）

做法 ：

1．芋头削皮后洗净，切成片状，然后以大火蒸20分钟至熟及软化，盛起备用。

2．将芋头和其余的材料一起用搅拌机捣烂成泥至滑。

3．将芋泥分成4等份，各别揉成圆筒型，然后排在已涂抹食油的蒸盘上，盛入预热炉以大火蒸约45分钟。

4．让蒸好的芋头团待冷却，存放在冰箱2天至硬，然后取出切成薄片。再以猛烈太阳下晒干（约2天）（我晒1天，然后用烤箱以90度烘6 ~ 7小时或至干 ）  。最后用热油炸脆即可。

 

Recipe source : Chinese New Year Festive Cookies Selected

Spices Yam Crackers

Ingredients :

600g yam

350g tapioca flour

1 1/2tsp five spice powder

1/2tsp pepper

1tsp salt

2tsp double action baking powder

1tsp monosodium glutamate ( I omit it )

Method :

1.  Rinse and peel the yam , cut into thick slices . Steam over high heat for 20 minutes until cooked and soft . Remove and keep aside .

2. Pound the steamed yam and the rest of ingredients into a fruit blender until finely paste and smooth .

3. Divide the yam paste into 4 portions , knead and form into cylinder shapes separately , then put them on a greased heatproof platter . Steam in the pre-heated steamer over high heat for approximately 45 minutes . Remove .

4. Leave the steamed yam dough to cool . Chill in the fridge for 2 days until harden . Remove , cut into thinly slices and basked dry under the hot sun for 2 days （ I basked dry under hot sun for 1 day and  basked dry by using oven at 90c for 6 ~ 7 hours or until dry ） . Lastly , deep-fry into hot oil until crispy . Serve  .

 

This post is linked to My Treasured Recipes # 5 - Chinese New Year Goodies ( Jan / Feb 2015 ) hosted by Miss B of Everybody Eats Well in Flanders   & co-hosted by Charmaine of Mimi Bakery House .

 

Also linked to the event,  Cook & Celebrate : CNY organised by  Zoe from Bake for Happy Kids,  Yen from Eat Your Heart Out and Diana from the Domestic Goddess Wannabe .