Butter Cookies

 INGREDIENTS 

227g butter 

50g icing sugar sifted 

low protein flour or cake/pau flour 

90g wheat flour or high protein flour 

50 g corn flour 

INSTRUCTIONS 

1.Preheat oven to 150 degree celsius. 

2.Cream butter and gradually add icing sugar and beat till pale and fluffy on low speed.

3. Sift all flours (twice)

4. Fold the ingredients together with a spatula until it is well incorporated. 

Tip -Do not beat or over mix the dough. 

5.Put the dough into a piping bag with any nozzle you like. Pipe the cookies onto the baking tray lined with baking paper.

6. Bake for 25 -30 minutes or until the cookies turn light golden brown.

7.  Leave it to cool on a cooling tray before keep in container. 

Pineapple Balls

Ingredients:

600gm butter ( softened)

100gm icing sugar

4 egg yolks

800gm plain flour

60gm corn flour

100gm milk powder

1.5kg pineapple jam filling, shape into 6gm balls (homemade pineapple jam)

Egg yolks only, for egg-wash

Method:

1. Sift icing sugar, set aside. 

2. Sift plain flour, corn flour and milk powder together, set aside.

3. Cream butter and icing sugar, whisk until fluffy and light. Then slowly add in egg yolks one at a time, whisk until just combined. 

4. Add in sifted flour mixture and whisk using lower speed 1 until just combined. (Adjust with some flour if too soft). Place dough cling-wrapped and let it chill for 20-30 minutes.

5. Remove dough from fridge, weigh into 10g each. Shape into round shape and add in pineapple jam filling and roll into a ball. Place on baking pan.

6. Bake in preheated oven at 180d C for 20 minutes, then remove from oven, egg-wash the balls . Continue to bake for another 10 minutes or until your desired golden brown. 

7. Cool pineapple tart balls completely before storing in airtight containers.

Taiwanese style braised pork meat rice (Lu Rou Fan)

 

Ingredients 

• 1kg pork shoulder with 20% - 30% fat)
• 6 tbsp light  soy sauce, 
• 3 tbsps dark soy sauce,
• large piece rock sugar,
• 2 tbsp oyster sauce
• 2 big onion or 6-8 small onion ( fried till golden brown)
• 1 tsp five spice powder 
• 1 tbsp mince ginger 
• 1 tbsp mince garlic 
• 6+6 tbsp Chinese cooking  wine,
• 8-10 small eggs ( as you like, can add more or less)
• serve with rice, some boiled Taiwan cabbage.

The method

1. Clean & slice the pork into small pieces  
2. Prepared to cook the eggs to hard boiled egg. peel the skin & set aside.
3. In a wok, add in oil to fry the onion till fragrant & golden brown. Drain the oil & set aside the onion.
4. Use the wok with bit access oil -dry fry the pork for 3 minutes before add in half bowl of water & all add all the rest of the ingredients except the hard boiled eggs and 6 tbsps of your wine. Simmer for 5 minutes in medium heat. 
5. add more hot water until cover over the food and eggs in . Cover & simmer for another 40-60 min on low heat, ( or after 20 minutes, you may take out the eggs and use pressure cooker cook the pork for 15 minutes) 
6. Turn the eggs occasionally so that can absorb the flavours. 
7. When the pork soft enough add in the other 6 tbsp of  wine  and cook for 1-2 minutes before served.,
8. Cook rice & oiled some vegetables (Taiwan cabbage), served with the ready cooked meat. ENJOY