Ingredients:
250g "Lurpak" Danish salted butter
125g Salted Butter
165g Castor sugar
2 Egg
325g All purpose flour
110g Almond (roasted & grind finely)
Almond flakes for decoration
Egg yolk for glacing
Method:
1) Prepare 6 thin baking tray by applying some butter.
2) Mix both type of butter with sugar till creamy.
3) Add-in egg and continue to mix till combined.
4) Fold-in flour and ground almond gently.
5) Spread evenly over the baking tray.
6) Bake 2 trays at one time for 10 minutes @ 170 degree Celsius:
Oven rack no.2 from top
7) Draw the line with a knife by putting on the template.
8) Apply egg york, then decorate with almond flake.
9) Apply egg york for the second time then bake for another 15 minutes.
Oven rack no.2 from bottom
10) Transfer to black tray bake for 8-10 minutes
(depending on the cookies thickness) at the lowest level.
NOTES:
1) This recepi is for 6 small trays
2) May adjust the temperature to 180 degree Celsius.
3) Make sure level the batter same thickness and compact so
that it will evenly bake.
Yield : 2 small round transperent cookies containers
Friday, 26 December 2014
Monday, 22 December 2014
Moist Carrot, Pineapple and Nut Cake
Ingredients:
250g All purpose flour
2 tsp Baking soda
2 tsp Baking powder
1/2 tsp Salt
2 1/2tsp Ground cinnamon
1/2 tsp Ground nutmeg
Mixed the dry ingredients well and sifted (A).
4 Eggs ("A" size)
250ml Flower / Corn oil
200g Brown sugar
2 tsp Vanilla extract
Whisked for a minutes or so (B).
200g Grated carrots
100g Chopped roasted nuts (cashew/ walnuts)
150g Chopped pineapple
Cream cheese frosting:
250g Cream cheese, softened
125g Butter, softened
100g Confectioners' sugar
1 tsp Vanilla extract
1/2 tbsp Pineapple juice / Lemon juice
Beat the cream cheese and butter till creamy. Add-in icing sugar; beat for a minute.
Add vanilla extract and pineapple juice then beat for another minutes.
May cream this 1 day ahead.
Method:
1) Preheat oven @ 180 degree Celsius.
2) Prepare pan or pans by lining with parchment paper :
(2)two 8" pan prefer 9" pan bake @ 165 degree Celsius for 23 minutes
12" cake pan
10" x 10" x 2"cake pan bake for 40 minutes
3) Mixed part (A) with part (B) for another 2 minutes.
4) Add the carrots, nuts and pineapple.
5) Pour the batter in prepared cake pans.
Test for doneness by inserting a skewer.
6) Cool the cake minimum for 2 hours. Best for overnight for cream cheese frosting.
250g All purpose flour
2 tsp Baking soda
2 tsp Baking powder
1/2 tsp Salt
2 1/2tsp Ground cinnamon
1/2 tsp Ground nutmeg
Mixed the dry ingredients well and sifted (A).
4 Eggs ("A" size)
250ml Flower / Corn oil
200g Brown sugar
2 tsp Vanilla extract
Whisked for a minutes or so (B).
200g Grated carrots
100g Chopped roasted nuts (cashew/ walnuts)
150g Chopped pineapple
Cream cheese frosting:
250g Cream cheese, softened
125g Butter, softened
100g Confectioners' sugar
1 tsp Vanilla extract
1/2 tbsp Pineapple juice / Lemon juice
Beat the cream cheese and butter till creamy. Add-in icing sugar; beat for a minute.
Add vanilla extract and pineapple juice then beat for another minutes.
May cream this 1 day ahead.
Method:
1) Preheat oven @ 180 degree Celsius.
2) Prepare pan or pans by lining with parchment paper :
(2)two 8" pan prefer 9" pan bake @ 165 degree Celsius for 23 minutes
12" cake pan
10" x 10" x 2"cake pan bake for 40 minutes
3) Mixed part (A) with part (B) for another 2 minutes.
4) Add the carrots, nuts and pineapple.
5) Pour the batter in prepared cake pans.
Test for doneness by inserting a skewer.
6) Cool the cake minimum for 2 hours. Best for overnight for cream cheese frosting.
Crispy Roasted Pork Belly (Siu Yuk)
Ingredients :
1.5 kg Pork belly with skin
Seasoning on the skin :
1 tsp Salt
5 tbsp Coarse Salt
2 tbsp Vinegar
Seasoning on the meat :
11/2 tbsp 5-spice powder
1tsp White pepper
1tsp Salt
1tsp Sugar
11/2 tbsp Rice wine
Mixed well before apply on the meat.
Method :
1) Clean and pad dry the pork meat.
2) Use a sharp blade to cut/ poke through all over the pork skin.
3) On the meat side, make shallow cut (about 1 cm
deep and 11/2cm apart) across the length of the meat.
4) Apply the meat seasoning all over the meat thoroughly.
5) Place pork belly meat side down then rub the salt all over the skin.
6) Uncovered, place in the refrigerator overnight
until an hour before roasting.
7) Lay 1 layer of the coarse salt on the skin.
8) Roast for 20 minutes @ 200 degree Celsius
with both upper & lower heating elements.
9) Discard the coarse salt, brush with the vinegar.
10) Roast for another 30-40 minutes @250 degree Celsius
with the upper heating only.
Adjust the timing according to the skin condition.
11) Scrip off the burned part. Hang the "Siu Yuk" for discard the access oil.
To enjoy the crispy part of the skin,
roast it for 10 minutes with UPPER heating function before serving.
1.5 kg Pork belly with skin
Seasoning on the skin :
1 tsp Salt
5 tbsp Coarse Salt
2 tbsp Vinegar
Seasoning on the meat :
11/2 tbsp 5-spice powder
1tsp White pepper
1tsp Salt
1tsp Sugar
11/2 tbsp Rice wine
Mixed well before apply on the meat.
Method :
1) Clean and pad dry the pork meat.
2) Use a sharp blade to cut/ poke through all over the pork skin.
3) On the meat side, make shallow cut (about 1 cm
deep and 11/2cm apart) across the length of the meat.
4) Apply the meat seasoning all over the meat thoroughly.
5) Place pork belly meat side down then rub the salt all over the skin.
6) Uncovered, place in the refrigerator overnight
until an hour before roasting.
7) Lay 1 layer of the coarse salt on the skin.
8) Roast for 20 minutes @ 200 degree Celsius
with both upper & lower heating elements.
9) Discard the coarse salt, brush with the vinegar.
10) Roast for another 30-40 minutes @250 degree Celsius
with the upper heating only.
Adjust the timing according to the skin condition.
11) Scrip off the burned part. Hang the "Siu Yuk" for discard the access oil.
To enjoy the crispy part of the skin,
roast it for 10 minutes with UPPER heating function before serving.
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