Durian Puffs

 

Ingredients - Puff

60g Butter

150g Water

1/2 tsp sugar 

1/4 tap salt

90g Flour

2 eggs 

Ingredients- Durian Cream

150g milk

20g sugar

25g corn flour

20g milk powder 

20g butter

100-150g fresh durian (blend)

Method

Prepare the puff pastry. 

1. Melt the butter on low fire. Add in the water and slowly add in the flour , salt & sugar keep stirring with a spatula on low fire till all set . Off the fire mixed well set aside to let it cold. 

Prepare the durian cream.

1. Used double boil method on low fire. add in sugar and milk to resolve the sugar. Add in the milk powder and corn flour with a spatula till set. Add in the butter & mixed in the durian paste. Done & ready to use later once the puffs done and cold .

Now back to prepare the puff pastry.

2. Transfer to a bowl and slowly add in the eggs & whisk till blend well and the pastry should not drop from spatula when you put upside down. 

3. Preheat to oven to 180c. 

4. Put into a piping bag and pipe out one but one till all done. 

5. Bring to bake for 30 minutes and let it complete cold before pipe in the durian cream inside. Served cold

Butter Cookies ( Green Tea/Cocoa & Original Flavour)

Ingredients 

250g pure butter ( room temperature)

100g icing sugar 

250g Potatoes Flour 

180g Pain Flour

4g green tea powder 

4g chocolate malt powder ( 2 tsp )

1. Place the butter + sugar mixed at medium slow speed till creamy. Blend on speed 3 about 5 minutes.

2. Look creamy

3. Add shifted potatoes and plain flours and  use a spatula slowly mixed well. 

4. Divided 3 portion. One for original flavour, One portion add the green  tea powder and the last portion add with chocolate malt  powder . 

5. Put in the fridge to chill for 15-20 minutes 

6. Reheat the oven to 160C. Roll into round shape till all done. 

 7. Put in the oven to bake for 25 minutes.

Butter cookies ( soft)

 

INGREDIENTS 

250 g butter 

65 g icing sugar sifted 

65g plain flour

 125g wheat flour or top flour 

65g corn flour 

INSTRUCTIONS 

1.Preheat oven to 180 degree celsius.

 2.Cream butter and gradually add in the sifted icing sugar and beat till pale and fluffy. High speed for 5-6 minutes 

3. Sift plain flour, wheat flour and corn flour twice. 

4.Fold the ingredients together with a spatula until it is well incorporated. (Divided 3 portions to mix well at one time)

Tips- Do not beat or over mix as you will not achieve the airy texture. 

5.Put the dough into a piping bag with star dip nozzle. Pipe the cookies onto the baking tray lined with baking paper. 

Tips Leave 1 cm in between cookies as they will expand a little during baking. 

6.Bake for 15-20 minutes or until the cookies turn light golden brown. 

7.Leave it to cool on a cooling rack before storing them in air-tight container.

Recipe Credit to Miss Tam Chiak: https://www.misstamchiak.com/recipe-ultimate-butter-

Cranberry Shortbread

 

Compliment Recipe from Miko Tan

Ingredients 

225g salted butter

1/2 cup caster sugar

2 cups all purpose flour

60g minced/chopped dried cranberries.

Prepared 

1. Cream butter and caster sugar until light and fluffy.

2. Sift in flour by 3 batches. Mix well with each addition.

3. Stir in dried cranberries.

4. At this stage, u will get quite wet dough. Its normal cause its rich with butter. Transfer dough to plastic or clingwrap and shape in shortbread mould.

5. Keep in freezer for min 30 mins. U wil get a hardened block of dough.

7. Run a sharp knife to slice the block. Each slice approx 1cm thickness and arrange on baking tray lined with parchment paper.

8. Bake in a preheated oven at 160C for 15 to 20 mins or until golden brown.

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.

Pork Jerky ( Bak Kwa)

Ingredients 

500g Fresh Minced Meat (use minced meat with some fat

Seasoning:

80g Sugar 

1 tbsp Soy Sauce 

1/2 tbsp Oyster Sauce

1/3 tsp Salt

1 tsp Fish Sauce 

1 tbsp  Cooking Wine 

1 tsp chinese five spice 

1/4 tsp White Pepper

For brushing 

1 tbsp honey

1 tsp water

Sesame seed optional 
Method: 

1. In a bowl, mix well all seasoning. 

2. Add in minced meat. Stir the mixture with a pair of chopsticks in one direction until the mixture become sticky more paste texture. 

3. Cover and marinate fir few hours in the fridge.

4. Remove from the fridge. Prepare a baking tray with a parchment paper. Use a spatula spread the minced meat about 2 -3 mm thickness evenly over a baking tray.

5. Bake in a preheated oven 160C for 15-20 minutes and then gently use a tong to flip to the order side and bake for another 15 minutes on middle rack. (upper & lower heat). Tips - Pour off excess liquid if there’s any accumulated during baking.

6. Remove the baking tray from the oven. Reset oven temperature to  220C.  Slice the pork jerky with a cutter into 6-8 pieces  & brush the jerky with honey mixture and sprinkle with sesame seed (optional). bake for another 10-15 minutes  till turn darker colour & flip to other side and brush with honey mixture again bake another 10-15 minutes. You need to check during this process to get the honey nicely caramelised .  

 

Burn Cheesecake

Below recipe from https://www.bonappetit.com/recipe/basque-burnt-cheesecake

INGREDIENTS

• Unsalted butter (for pan)
• 2 lb. cream cheese, room temperature
• 1½ cups sugar
• 6 large eggs
• 2 cups heavy cream
• 1 tsp. kosher salt
• 1 tsp. vanilla extract
• ⅓ cup all-purpose flour
• 
  

Special Equipment

• A 10"-diameter springform pan

RECIPE PREPARATION

•  Preheat oven to 400°. Butter pan, then line with 2 overlapping 16x12" sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed baking sheet.
• Beat cream cheese and sugar in the bowl on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.

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    Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.
  • Turn off mixer and sift flour evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.
  • Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.
  • Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature, preferably with a glass of sherry alongside.
  • Do Ahead: Cheesecake be made 1 day ahead. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving.
  

  
  

  
  

  
  

  

  
  

  
  

  

  
  

  

  
  

  

Burn cheesecake