Cornflakes Cookies

这餅去年作過食譜在此 ，  也是我宝貝喜爱的其中道餅。

Famous Amos

每次到机场看到这饼干香喷喷，好想吃，可是不便宜, 于是，自己动手吧。

材料：
A）细砂糖 50g
      黄糖70g（我全用白糖罢了）
      牛油125g
      白油125g
 

B）鸡蛋1粒
C）普通面粉320g
       苏打粉1/2tsp
D）杏仁碎100g        

       巧克力粒100g
做法：
1）将(A)打发，加入(B)打滑。
2）加入筛过的(C)拌均匀。
3）加入(D)拌匀。
4）面团随意捏分成不规则，排放在烤盘.
5）预热烤箱〜用180度烤20分钟

一口凤梨酥

饼皮材料：
a）250g 牛油、50g 糖粉、1粒A蛋（60g）
b）50g 奶粉、360g 普通面粉


600g 凤梨酱，每份5g。


 做法：
1）将牛油、糖粉拌打至松，加入蛋搅打均匀。
2）加入材料（b）拌匀成一软团，松弛20分钟。
3）皮料分成7g 一份。
4）用一份皮料包入一份凤梨酱，送入预热烤箱，以180度烤约20分钟至熟即可，取出，侍冷却之后，便可享用及收藏。

 

烤紫菜和大發尤魚

用旦白把紫菜和大發尤魚粘好。

近入烤相，以150deg烤至金黄，香脆收在盒子。

Cheese Stick 芝士棒

 

我用这个模

芝士棒好吃，家里大大小小都愛吃。

食譜在此

Kueh Mo Mo

Mo Mo 有好多食譜的版本，今天我用了Doreen Cmh .

食譜，入口溶化。

我兒了超愛 mo mo 在市場上看到2話不説把它抱在手里，

他説:妈妈可以買这個吗? 

我説：妈妈自己可以作，

他説:妈妈promise，作给我吃.

 我説: ok.

材料：

面粉  1kg

羊油(ghee) 1缶400gram

奶粉  100gram 

  

 少許糖粉或葡萄糖粉

作法：

1） 把面粉炒好, 过筛. 去掉焦的粉粒。

2） 把炒好的粉, 奶粉和羊油(ghee)混合成面团. 把面团分成小小份再捏成小圆球. 再放在烤盘上就以160c烤10分钟就可以了.

3） 烤好的MoMo只需待凉一下就可以洒上糖粉或葡萄糖粉,就可以享用了.

摩卡雏菊曲奇Daisy Mocha Cookies

又是Agnes Chang 食譜， 我很喜欢她的食譜一試就成功，她的书我几乎都有買。

INGREDIENTS:

A: 250g butter

     120g caster sugar

     1 egg yolk

     1 1/2 tsp coffee paste

B:  420g plain flour, shifted

      60g chocolate rice

DECORATION

some chocolate chips

METHOD: 

1. Put all ingredients A into mixer and cream till well combined.

2. Mix in ingredients B and form into a pliable dough, should be as firm as the ear

3. Place the dough in between 2 layers of grease-proof paper and roll it to 3mm 1/4" thick, 

    cut with daisy-shaped cookie cutter and arrange the shapes on a greased baking tray. 

    Decorate each centre with a chocolate chip.

4. Bake in a pre-heated oven at 180 degree C for about 15-20 minutes. till lightly brown,

    Leave to cool before storing. 

巧克力曲奇餅Chocolate Cookies

食譜取自Agnes Chang

INGREDIENTS:

200g butter

80g icing sugar

1/2 egg

1/2 tsp vanilla essence

210g plain flour, sifted

15g cocoa powder, sifted

some chocolate chips, for decoration

METHOD:

1. Cream butter and icing sugar till just combined. Add egg, vanilla and mix well.

2. Fold in flour and cocoa powder mixture.

3. Put mixture into a piping bag fitted with a star-shape nozzle. Pipe cookies on greased baking sheet.

    Decorate each centre with a chocolate chip.

4. Bake in a preheated oven at 180 degree C till golden brown, for about 20 minutes. Remove and

    leave to cool before storing.

德国奶酥 Germany Butter Cookies

"德国酥"在面子书看到許多人大力推荐，87期的新新飲食Carrie Chow也分享这道餅干。今天我就作了这道Carrie Chow的德国奶酥入口溶化。

INGREDIENTS:

250g butter

85g icing sugar

A (SIEVED):

250g potato starch

80g plain flour

20g milk powder

METHOD:

1   Preheat oven, Line a baking tray with greaseproof paper

2   Stir butter and icing sugar till well mixed (do not beat till fluffy). Add in sieved flour mixture

     and knead into a dough.

3   Divide dough into small parts and roll into balls. Arrange them onto the prepared baking tray.

     Flatten with the back of a fork.

4   Bake for 25 minutes at 150 degree C.

5   Remove from oven and transfer to wire rack and cool. Store in an airtight container for festive day.

溶在口里曲奇Special Melting Moments

想把家里剩下4分3的自發面粉消化掉，所以選了Agnes Chang的这道餅干食譜。

我用了大花嘴把面团挤出花形，还很满意。

誰知進了烤箱15分钟出来，一朵美丽的花变得又胖又扁，心冷了一半。

冷切之後撒上糖粉把它装飾一下，免强还可見人。

别小看它哦，吃了一个又一个的确溶在口里，好吃。

INGREDIENTS:
200g butter
80g icing sugar, sifted
1 tsp vanilla essence
1/4 tsp salt
120g self-raising flour, sifted
120g corn flour, shifted
some icing sugar for dusting

METHOD
1. Cream butter, icing sugar, vanilla and salt till just combined
2. Add self-raising flour, corn flour and mix into a soft dough
3. Spoon mixture into a piping bag fitted with a big star nozzle. Pipe onto a greased baking
     tray to form into the shape o a rosette
4. Bake in a pre-heated oven at 170 degree C for 15-20 minutes till light golden brown
5. Cool on rack, sprinkle some icing sugar on top if desired
6. Store in air tight tin before serving

炸蟹柳

材料：

蟹柳  1包

做法：

1. 蟹柳退冰后，撕开成条状。
2.热油锅后转中小火，抓一把蟹柳条放入热油内，用筷子拨开，颜色才会均匀。
3.慢慢炸至浅浅的金黄色，即可捞起沥干油 

4.待凉即可装罐。

Chocolate Almond Cookies

Ingredients

A. 

260g Butter

185g Icing Sugar

B.

1 egg

1/2 tsp Coffee paste

1 tsp Chocolate paste

C.

400g Flour

1 tbsp Milk powder

1/2 tsp baking powder

15g cocoa powder

 

D

150g Flaked almonds.

Method:

1. Cream A till well blended. Then add in B and cream till smooth.

2. Add in sieved C then D and mix till well blended.

3. Press the paste into a 8 inch square mould lined with greaseproof paper. 

    Refrigerate overnight or till firm.

4. Take the dough out of the fridge. Cut it into 40mm bar. Then cut it into thin slices about 5mm thick.

5. Place the cut dough into the greased tray and bake at 170 deg for 20 - 25 minutes.

 

Recipe from Alex Goh Baking Class

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.