Pineapple Tart using Cream Cheese

PINEAPPLE  JAM 
Ingredients :

14pcs Pineapple: Morris

1 pc Pineapple: Josephine - Ripe

Sugar (1 pineapple need about 70g sugar - depend on individual preferences of sweetness))

Method :

1)  Peel and cut into chunks. Use a food processor to blend become puree.

2)  Cook it in a clay pot until the juice has dried up 80%.
3)  Add the sugar, continue to cook until pineapple jam is still moist.
Important : Stirring while cooking the pineapple to avoid burning

PINEAPPLE  PASTRY with Cream Cheese                        
Ingredients :                                                          
250g Butter                                                            
70g   Margarine                                                      
50g   Cream Cheese                                              
1/2 tbsp Icing Sugar                                                
100g Whipping Cream
1 egg AA size
425g Self Raising Flour
30g   Tapioca Flour
2 Egg yolk mixed with a bit of water for glazing

Method (with Cream Cheese):
1)  Cream butter, margarine, cream cheese and icing sugar together.
2)  When it mixed well, pour in the whipping cream on medium low speed. Scrape the sides from time to time. It may look lumpy. Don't worry, it will turn creamy.
3)   Beat in egg for 1 minute.
4)   Sift the flours twice before fold into the mixture. Do not over mix.
5)   Let dough sit for 10 minutes before pump it.
6)   Roll the jam with pastry.
7)   Preheat the oven at 180 degree Celsius.
8)   Bake at rack no. 4 for 10 minutes. Turn from back to front. Bake for another 10 minutes.
9)   Let it cool for about 5 minutes before applying egg yolk.
10) Bake for 12 minutes. Turn from back to front and continue bake for another 12 minutes.

Preparation time : 3 Hours
Yield : 2 tins

Corn Flakes Cookies

Ingredients :

250g Butter
200g Granulated Sugar
Pinch of salt
2 "AA" size egg
1 tsp Vanilla Essence
250g Self Raising Flour
450g Corn Flakes
(175g Corn Flakes - crashed)
(275g Corn Flakes - normal size)

Method:

1) Cream butter, sugar and salt.

2) Gradually beat in egg. One at a time then vanilla essence.

3) Fold in self raising flour.

4) Lastly, add-in crashed corn flakes till well combined.

5) Lay the corn flakes on the tray. Drop the tea spoon size of mixture on the corn flakes. Roll it with corn flakes. 

6) Bake for 30 minutes at 180 degree Celsius at medium rack.

Yield : 4 tins

Preparation time : 2.5 hrs

For Corn Flakes Cookies with Raisin :

1) Try to have 2 raisin in each Cookie. Around 200g raisin needed.

2) Actually, this cookies need more corn flakes than the other type.

3) Need extra 5 to 8 minutes for baking.

Dark Chocolate with Chocolate Chips and Walnut Cookies

Ingredients:

250g Butter (salted)

170g Brown sugar

2 Egg (size B)

2 tsp Vanilla essence

1 tsp Salt

Dry ingredients:

325g Flour

55g Chocolate powder

35g Coco powder

1 tsp Baking powder

1/2 tsp Soda Bicarbonate

300g Chocolate chips

120g Walnut (baked and coarsely chopped)

Optional:

2 tbsp of ground hazelnuts 

Method:

1) Cream butter and brown sugar.

2) Gradually beat in egg. One at a time then vanilla essence and salt.

3) Mixed all the dry ingredient well before fold into it; except chocolate chips and walnut.

4) Lastly, add-in chocolate chips and walnut till well combined.

5) Bake for 23 minutes at 180 degree Celsius

Yield : 2 containers

Preparation time : 2 hours

Note :

This cookies has a bitter taste due to chocolate powder and using less sugar.

Fry Arrow Root Chips

Ingredients :

2 kg Arrow Root ( Round type)
5 tbsp Salt
Water for soaking
2.5 liter Cooking Oil


Method :

1) Wash and peel off the arrow root's skin thoroughly.
    (You may peel 1 day in advance, but must soak in water & keep into fridge)

2) Fill the container of the food processor with salt water. Then slice the arrow root with the blade cutter.

3) Arrange the arrow root slices one by one in the basket to dry it.

4) Heat-up the cooking oil. Make sure the oil is hot enough before you fry
    the arrow root slices. You can fill-up the wok with full of arrow root slices.

5) After fill-up with arrow root, reduce to lower medium heat. While frying, make sure the arrow root is not over lap with each other. It will turned to yellowish after 5 to 7 minutes depending on your oil temperature. Dished-out and drained the oil. It will turn more golden colour while cooling.


Yeild : 4 tins
Preparation time : 1.5 Hours
Frying time : 2 Hours

Black Sesame Cake

Ingredients:


110g Butter

150g Brown sugar

2  Large Eggs (AA size)

1 tsp Vanilla Extract

200g Sesame Paste


Dry ingredient sift and mix, then divided into 2 portions :

200g Self Raising Flour

1/4 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt


120ml Buttermilk

(120ml milk mix with 1/2 tbsp lemon juice. Stir and stand for 10 minutes before using)


Cream Cheese Frosting (for 2 recipes) :

228g Cream Cheese, room temperature

56g  Butter, room temperature

2 tbsp Maple Syrup / Golden Syrup

100g Icing Sugar


Cream cream cheese and butter in the bowl of your food processor (or use a hand mixer) and pulse until smooth. Add the maple syrup and icing sugar to combine. (Do not over process or the frosting will be too thin.) Adjust syrup or sugar until you have the right consistency. Keep aside.


50g toasted and chopped walnut for garnishing


Method :

1) Preheat the oven at 177 degrees C. Place rack in center of oven. 

2) Prepare 2  8"(20 cm) cake pans. 

3) Beat the butter and sugar until light and fluffy (about 2-3 minutes).  

4) Add the eggs, one at a time, mixing well after each addition.

5) Add the sesame paste and vanilla extract and mixed until incorporated.

6) Add the 1st portion of flour mixture. Fold until incorporated.

7) Followed by buttermilk, mixed until incorporated. Then 2nd portion of flour mixture.

8) Divide the batter in half and pour the batter into the prepared pans.

9) Bake for approximately 25 -30 minutes. 

10) Cool on a wire rack for 10 minutes and then invert and remove the cake from their pans. 

11) Cool completely before sandwich with cream cheese frosting.

Assemble :

Place one of the cake(top side down) on a serving plate. Frost with a layer of cream. Place the second cake(top side up) onto it. Frost sides of the cake. Garnish with walnuts. Refrigerate but bring to room temperature before serving.