杏仁薄片

材料：

50g 糖酥粉（Florenta 粉）。

100g 杏仁片（烤香）, 南瓜子。
 

做法：

1。50g的糖酥粉加入100g的杏仁片里，拌均匀。
2。铺在以铺了一张饼干纸的烤盘里。
3。送进已预热的烤箱，以150~170°C 烤至糖粉呈现微微金黄色。
4。取出，离盘，趁热立刻切成方块，冷却后才收藏。。。

青豆饼

材料：

青豆粉500g 

普通面粉500g（过筛）

糖粉250g（过筛）

花生油300至340g

1粒蛋打散，抹皮用

做法：

1）将所有材料放入盆中拌成团。

2）将（1）放在一张塑胶袋中间擀薄，用饼模按出形状，排在烘盘，搽些蛋液在饼上。

3）将（2）放入预热烤箱，以150度烤15分钟。

 Thanks for Kathrine kwa recipe.

绿豆饼

材料：

500g绿豆粉

150g普通面粉（过筛）

200g糖粉（过筛）

150g粟米油

3汤匙水

做法：

1）把粉和糖粉拌匀，加入粟米油轻轻揉搓均匀，然后加入清水搓成粉糠状。
2）把混合料压入模型内，压紧铺平后敲出，排在烘盘上，以160度烤约20至25分钟。

 

 Thanks for Kathrine kwa recipe.

Crispy Cashewnut Cookies

 

INGREDIENTS A:

240g butter
100g castor sugar
1 egg yolk

INGREDIENTS B:

350g plain flour
20g Custard powder

DECORATION :

100g cashewnut.
1 egg

METHOD

1. Cream A till just combined. Mix in B to form into a pliable  dough.
2. Place dough in between 2 sheets of plastic, roll into 1/2cm thick.
    Cut into crescent shape using a cutter.
 3. Place onto a baking tray lined with aluminium foil.
     Press half cashewnut on top cookies and glaze with beaten egg.
 4. Bake in a pre-heated oven at 180deg c for about 20 minutes till
     golden brown. Remove from oven.
5.  Cool completely before storing.


Recipe from Baking Made Easy by Agnes Chang.

Cheese Stick 芝士棒

材料 A

120 gm 面粉
80 gm 粟米粉
50 gm parmesan芝士粉

材料 B

125 gm 牛油
80 gm 糖粉
1 粒 蛋黄

做法：

1。将材料(B) 搅拌均匀
2。加入材料(A) 用手慢慢拌成软面团
3。将软面团放入挤花器，挤出条形以175 °c预热洪炉，烘15分钟至熟。

     烘炉的热度看个人烘定.

Almond Cookies

 

    

Ingredients A:

180g Butter
90g Castor Sugar
1/8tsp Salt
1/2tsp Vanilla

Ingredients B

135g Flour
90g Rice Flour
90g Ground Almond

Decoration:

50g Almond flakes

Method:

1. A: Cream butter and caster sugar till light and fluffy add salt, vanilla and mix well.
    Fold in B Mixture and mix into a soft dough.
2. Roll dough in between 2 sheets of plastic, roll into 1/2cm thick. Cut into Love shape
    using a cutter. Decorate top with almond flake.
3. Bake in a pre-heated oven at 170deg c for 16-20 minutes till lightly brown. Cool and store.


Recipe from Baking Made Easy by Agnes Chang.

Cornflakes Cookies

 

Ingredients:

120g Butter
80 Icing sugar, sifted
1 egg yolk
1/2tsp vanilla
120g flour, sifted
30g cornflour, sifted
30g milk powder, sifted
30g raisins(我没加)
100g cornflakes

Method:
1) cream butter and icing sugar till light and fluffy. Beat in egg yolk and vanilla.
2) Fold sifted four mixture into butter mixture.
3) Drop mixture teaspoon by teaspoon onto the cornflake. Shape into balls and place into
    small coloured paper cups. (i put same colour ball made it colour)
4) Bake in a pre-heated oven at 170deg C for 20-25 minutes till golden brown. When cool,
     store in air-tight container.



Recipe from Baking Made Easy by Agnes Chang.

丹麦牛油餅干Danish Butter Cookie

送給遠方的朋友祝你新年快乐

201314

Chilled Durian Cheesecake

chilled durian cheesecake for my dear birthday.

BASE

100g digestive biscuits

crushed

50g melted butter

CREAM CHEESE MIXTURE

250g cream cheese

200g fresh milk

80g caster sugar

3 eggs

30g custard powder

200g durain flesh, blended

Some toasted macadamia nuts, dipped in melted cooking chocolate, for decoration

METHOD

1 BASE Mix biscuit crumbs with milted butter evenly and press into a 7" round loose base cake tin.

   Chill in the fridge for 20 minutes or until firmed.

2 Combine ingredients A and cook at low heat until the mixture has thickened. Remove from heat.

3 Pour cheese mixture on the base and level the surface. Chill in the fridge for 4 hours, cut into pieces and serve.     

 

鸡湯面綫

Durian Light Cheesecake

好吃的榴蓮Cheesecake哦

 

 做给妈妈的生日

Base

1 slice 7" Sponge cake

Cream Cheese Mixture

A:

250g cream cheese

3 egg yolks

150ml fresh milk

150g durian flesh

B:

3 egg whites

60g caster sugar

做法

1    1.  将烤箱預热至180deg C。將一个7〃圆型烤盘铺上油纸，放入一片預先烤好的海綿旦糕         

   2.将奶油芝士加入旦黄用桨状拌打器慢速拌匀，然后加入鲜奶和榴蓮肉拌匀。

      3.  在干净的搅拌缸中，將旦白和幼糖用球狀拌打器快速打至軟性发泡，然后分三次加入

    （2）里充分拌匀。

4. 倒入己经鋪上油纸和海綿旦糕的7“圆模里。 

5.   用蒸烤的方式，以180deg C 烤20分钟，然后轉140deg C 继续烤1小时30分钟，或至熟。 

6.  將烤箱的门打开一条缝，让烤好的旦糕留在烤箱内約1小时，待冷放入冰箱冷藏4小时，

  取出倒扣出旦糕，放在旦糕盘上，即可切块享用。 

 Recipes from 芝味十足 by Chef Alan Kok