40g milk powder
50g Dry cranberries
30g Almond or walnut
1.Melt butter in a large non stick pan over medium low heat.
250 g butter
65 g icing sugar sifted
65g plain flour
125g wheat flour or top flour
65g corn flour
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.
225g salted butter
1/2 cup caster sugar
2 cups all purpose flour
60g minced/chopped dried cranberries.
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.
50g icing sugar sifted
low protein flour or cake/pau flour
90g wheat flour or high protein flour
50 g corn flour
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.
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
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.
6 pcs Chicken thighs ( debone)
12 pieces Angelica sinensis
2 tbsp salt
4 + 4 tbsp Chinese Cooking wine ( can substitute any wine will do)
8-10 pieces goji berries (soak in water)
String to tie 6 pieces chicken ( 1 feet x6)
Wash the chicken tights and debone. Dry and marinated with 2 tbsp salt & 4 tbsp wine.
This is how Angelica sinensis look like.(buy the sweet type from Chinese medicine hall)
After marinated, add in 2 pieces Angelica sinensis (sweet Dong Qui) on the tight as shown above. Roll up & use a string to tighten the tight.