Crispy Almond Tiles 2

I saw a baking shi fu ( Soh Pin Tee) shared her new method to bake this almond tiles & i cant wait to try because i has 300g of egg whites in the fridge.

She use a non-stick muffin tray & didn't mix the almond slices into the batter. She remove the tiles from the tray immediately after bake, but this doesn't work for me. My cookies can be remove from the tray easily after cool & it set with the shape.

This is brilliant to use a non-stick muffin tray because it give us even shape for all the tiles & most important is it can be re move easily without spoiling the baking tray. She always has a lots of great ideas & recipe to share.

This cookie may need to consume bit of time but it is worth. Cant stop eating it...
Whats more? It is less fattening as it use only egg whites.

This recipe is from Carol 老师

Crispy Almond Tile

2 egg whites (66g-70g)
50g castor sugar
25g butter ( melted )
40g cake flour
100g almond slices
Pinch of salt

Method

*preheat oven 180c

1. Mix the egg whites, sugar & salt
with hand whisk till sugar dissolve
2. Sift in cake flour mix well & mix in melted butter. Cover with cling film & leave it for about 30mins
3. Pour a small spoon amount of batter into a greased muffin tray mould, spread it evenly & sprinkle almond slices on it
4.Bake on middle high rack in the oven with 180c bout 7-8mins till the almond tile evenly brown
5. Cool awhile den take out the almond tiles from the mould & cool on cooling rack
6. Keep in a air tight container once it cool completely

P/s: do not over lap the almond slices so it has the crispiness, over lap almond slices may cause it under bake & unable to brown evenly

My black & gold blossom

Saw my MFWL member made her pineapple tarts with charcoal & i think it is quite special.

On the next day, my aunt called while im making my pineapple blossom. She tolde that Takashimaya selling charcoal pineapple tarts when Chinese New Year is near.

Hmm, why dun i give it a try? Yes! I did it, dig out my charcoal powder & knead some into my last piece of dough then shape it into my blossom shape. I made only few blossom with that small piece of dough.

Green Pea Cookies

I bought a pack of green pea flour from Sun Lik bakery store & i cant wait to try baking this green pea cookie, a quick & easy cookies with simple ingredients.

I get to eat this green pea cookies few year ago & it made by my 1st aunt. After that i hardly get chance to eat it again. But i cant forget the taste because i love to eat green pea & i like this cookies so much.

I take down this recipe from baking wonderland, i keep reading comment bout this recipe, the original recipe actually calling 130g of icing sugar & the person who shared using 110g & still find it is very sweet. Another member from MFWL who tried with 100g of icing sugar & still find it very sweet so my 1st trial im using 80g of icing sugar. But i still find it too sweet.

Last nite i made it again & i use only 65g of icing sugar & 1/2tsp of salt. It turns out really great. Sweetness is jus nice & able to taste the salt. I double the recipe & make 2 & half bottles of cookies.

Green pea cookie

130g green pea flour
150g plain flour
80g icing sugar
110ml peanut oil
1/4 tsp salt


Method:
Mix all ingredients & shape into the shape you want or roll out with rolling pin & use cut out.
Arrange on baking tray & apply egg wash.
Bake in the preheated oven 170c 15-20mins

* i find it is still quite sweet even though i had already cut down the icing sugar. I think 65-70g will be great & add bit more salt.

Almond Cookies

Saw my MFWL member shared her almond cookies in our facebook page. I found that i have snap down this recipe that one of my baking wonderland's friend sharing.

1st trial i use only half portion to try but it takes me almost 3hrs just to get 1 & 3/4 bottle of cookies, the mold that u choose is too small. It take me very long to roll & cut out the shape.

But today i use bigger mold & make it thicker. I use 3 hrs plus to done 2 portion of recipe & get 6 & half bottle of cookies.

I love this cookies as it melt in the mouth & the fragrance are really nice...
I choose this recipe because it contents less oil & it get a softer texture.

Almond Cookies

Recipe from Lynne Teo

Ingredients:
600g plain flour
200g almond flour
160g icing sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
240g corn oil

Egg wash:
1 yolk plus 1tbsp milk

Garnish:
Some Ground almond

1. Mix all the ingredient till all combined
2. Shape into the desire shape or use cut out
3. Arrange on baking tray, apply egg wash & sprinkle the ground almond at the centre of cookie
4. Bake in the preheated oven 150c for 12-15mins till it get golden color

Crispy Almond Tile

I have few egg whites that left over from my pineapple tart's dough. I make it another cookie, which call for very simple ingredients & taste so good...

I adapted Carol's 老师 recipe. This cookie need to bake slowly with low temperature to achieve that crispiness. Cant stop eating because the more we chew the more we taste the almond's fragrance...

中文食谱可以在Carol老师的blog拿：

http://tw.myblog.yahoo.com/carol-jay/article?mid=49826


Crispy Almond Tile

2 egg whites
50g castor sugar
25g butter ( melted )
40g cake flour
100g almond slices

Method

*preheat oven 150c

1. Mix the egg whites, sugar & salt
with hand whisk till sugar dissolve
2. Sift in cake flour mix well & mix in melted butter.
3. Add almond slices & mix well
4. Pour a small amount batter on oiled baking pan & flatten it
5. Bake on middle high rack in the oven with 150c for 12mins then lower the temp to 130c & bake till the almond tile evenly brown
6. Remove it from the baking pan immediately, cool on cooling rack & keep in air tight container

Honey joy

I learnt this cookie in Singapore because i used to help my aunt to bake during Chinese new year for her to sell before i get married.

This cookie become quite popular in recent years. It has a very nice name in mandarin which is call full of gold (黄金满满). I think this is why it become a popular chinese new year cookie.

It is very easy & simple! Just mixed all ingredients & fill it in paper liner then bake.

Honey joy ( cornflakes ) 黄金满满

Ingredients
4 cups cornflakes (a cup can fill 250ml of water) 玉米片
60g butter 奶油
90g honey 蜂蜜
Nuts/ dried fruit (optional) 坚果类和水果干 适量

Method

1. Preheat oven to 130C'
2. In a large bowl pour cornflakes & nuts/ dried fruits, set aside
3. Melt the butter in saucepan, once the butter melted off the fire & add honey stir well.
4. Slow mix the honey mixture into cornflakes & mix it slowly to make sure is completely mixed
5. Spoon the mixture into papper liner & bake for 15 mins or till turn golden

做法：

* 预热烤箱130c

1 把玉米片，坚果类和水果干放入大盆里混合均匀
2 把奶油放入小锅煮融然后熄火加入蜂蜜搅拌均匀
3 把奶油和蜂蜜倒入玉米片中搅拌均匀
4 把玉米片放入小纸杯然后用130c烤大约15分钟至金黄色即可

Pineapple tarts

As Chinese new year is near, everyone is busy & start baking new year cookies.

I had baked some pineapple tarts with the pineapple paste made with Sarawak pineapple that i bought from Ailin's Bakery store.

I like it with thin dough & full with filling. So i make my dough same size with my filling... I find it looks pretty & shiny after bake if i egg wash it twice with yolk plus some milk.

I got this recipe online last year...

Pineapple Tarts - 凤梨酥/黄梨酥

Ingredients:
Pastry:
250 gram butter 奶油
50 gram icing sugar 糖粉
2 egg yolks 蛋黄
1/2 tsp vanilla essence 香草精
1/4 tsp salt 盐

Sift:
380 gram cake flour 低筋面粉
30 gram milk powder 奶粉

Filling:
500-800g pineapple paste 凤梨酱

Egg wash:
1 yolk 蛋黄
2tsp milk 牛奶


Method:
*first roll the pineapple jam into small balls & set aside on a plate.
*preheat the oven 180C

1. Cream butter and sugar together using an electric mixer until light. Beat in egg yolks one at a time, until well combined. Add vanilla essence and salt and whisk until fluffy.

2. Fold in sifted dry ingredients and mix to form a dough. It should be a light crumbly shortbread texture.

3. Roll a dough that same size with pineapple filling in your palm, then gently press down with index finger to flatten the dough into a round shape around 0.5cm thickness and 3-4cm wide.

4. Place the rolled-out pineapple jam ball on the edge of the strip and roll the dough to wrap around it to form a small ball. Place the roll on a greased baking tray. Repeat until all dough mixture and jam filling used up.

5. Brush the rolls with beaten egg yolk twice. Bake in the oven for 12-15 minutes or until golden brown. Cool on wire racks before storing in an airtight jar

做法：
1 先把凤梨酱揉成一颗颗小圆球备用
2 把奶油和糖粉至发白然后一颗一颗打入蛋黄打均匀。加入香草精和盐巴然后继续打到松发。
3 有橡皮刮刀搬入已过筛的粉类，拌均匀即可
4 取一大匙的面团包入凤梨酱然后涂上两层蛋黄液然后以180C烤12-15分钟