CNY Bakes 2011 - Green Tea Marble Cookies

These cookies originated from the German Butter Cookie recipe which I first spotted it at Small Small Baker. From then on, I saw many bloggers baking it too. The most impressive one goes to Anncoo, she gave it a twist and turned it into Chocolate Marble Cookies. It was so so pretty! I decided to join in the fun too and change it to green tea instead of chocolate powder.

Very melty, milky and full of green tea flavour. I think a bit too strong, maybe can reduce the green tea powder to 10g.




Recipe adapted from Anncoo:
Ingredients for original dough:
125g Butter
40g Icing sugar
125g Potato starch
80g Plain flour

*Beat butter and icing sugar till fluffy and lighter in color.
*Sift in potato starch and flour, mix to form a soft plain dough and set aside.

Ingredients for green tea dough:
125g Butter
40g Icing sugar
125g Potato starch
15g Green Tea powder
65g Plain flour

*Beat butter and icing sugar till fluffy and lighter in color.
*Sift in potato starch, green tea powder and plain flour, mix to form a soft green tea dough.




1. Divide plain and green tea dough into 4 portions.
2. Roll plain and green tea dough separately into long strips. Using 1 tsp measuring spoon of plain and green tea dough, wrap them around each other with your hand and place on a lined baking tray and gently press dough with your finger. Total weight of each cookie dough is about 10-11g.
3. Bake at preheated oven at 170C for 15 mins.
4. Leave to cool completely and store in airtight container.



This was submitted to Aspiring Bakers #3 - My favourite CNY Cookie (Jan 2011) hosted by J3ss Kitch3n too.

2 more days to the Year of Rabbit 2011!

CNY Bakes 2011 - Jam Cookies

I chanced upon this recipe last week at Eveybody Loves A Sweet Ending by Jamieteo. It looked really interesting and was very yummy according her. I decided to add it into my CNY bakes. Make a batch over the weekend. The cookies are really light and puffy, love the not overly sweet jam too. Another very addictive cookies...lol! Believe me can't stop at one. Brought some to office today and my colleagues kept coming back for more after trying. This recipe is definitely a keeper. I will be submitting this post to Aspiring Bakers #3 - My favourite CNY Cookie (Jan 2011) hosted by J3ss Kitch3n.

I used a small pineapple tart cutter instead of doing the thumb print style. I find it easier and faster by using the cutter. And prettier too! Don't you think so?



The cookie will double it size after bake so try to use a smaller mould.

Recipe adapted from Jaimeteo
Jam Cookies
Ingredients:80g Icing sugar (Sift)
30g Milk powder (Sift)
60g Shortening (Crisco)
80g Butter
A pinch of salt
2 Egg yolks
200g Self raising flour/Cake flour (I used self raising)
1/4 tsp Baking powder
Beaten egg for egg wash
3 tbsp jam (NTUC’s raspberry jam ideal for this according to Jaime)

Method:
Preheat oven at 170C
1. Combine confectioners sugar, milk powder, shortening, butter and salt. Beat till soft.
2. Add egg yolks into the batter over 2 times and mix well.
3. Gently fold flour and baking powder into the mixture using a rubber spatula.
4. Refrigerate dough for 2hrs.
5. Flour tabletop and roll dough into a long strip. Cut into small pieces and roll into balls then slightly flatten. Press a hole in the middle. *** I find that using a pineapple tart cutter is easier.
6. Egg wash and place a little jam in the hole.
7. Bake at 170 deg for 15-17 mins.

*** HAPPY RABBIT YEAR TO ALL! ***

Golden Pineapple Balls

Pineapple tart is a very popular CNY goodies in Singapore and is almost like a must have. I always made my own pineapple tarts to give it as gifts for family, friends and colleagues. Usually I will do open tarts but for a change this year and make life easier for myself...lol! I did the close type.

Everyone has their own favourite pineapple tart recipes so do I and there are many good recipes on the net too. Most people prefer melt in the mouth pastry and some like cookie base type. My golden pineapple ball was a in between. Almost melt in the mouth but has a very light crisp and buttery texture.



I made it bitesize and pop one into your mouth, it's just crumble so well together with the filling and melted in the mouth, so yummy! Simply can't stop at one. Actually I was quite surprise it turn out so well, I done this recipe in the past before and I remembered it as good but not so impressive as now. I received many thumbs up from my testers (family & colleagues). Is it because of the ingredients I used? Most probably...



Last year I used Valerie's recipe (can't share) so this year I chose this recipe from my collection so I can share it on Aspiring Bakers #3 - My favourite CNY cookies (Jan 2011). This recipe was adapted from one of the Phoon Huat demo classes I attended years ago. The original recipe coated the balls with cornflakes and almond nibs but I do without. The recipe is simple and the pastry is rather easy to handle. Just remember not to over knead/handle it if you want a more melt in the mouth texture.


Today I finished baking my last batch of pineapple balls. Just for record, this year I used up 4 kg of pineapple jam and about 7 blocks of SCS butter... made almost 22 bottles!

CNY Bakes - Golden Pineapple Balls
Ingredients:(approx 62-65pcs)
230g Butter (SCS salted butter) - thawed for 15mins before beating.
35g Castor sugar
1tsp Icing sugar
2 Egg yolks (33-35g)
1tsp Vanilla
340g Top flour
25g Full cream milk (Nespray Everyday full cream milk powder)
500 Pineapple filling (Ailin's Sarawak pineapple jam)
1 no Beaten egg for egg wash (remove 1 tbsp of white & add 2 drops of oil)



Pineapple jam from Ailin Bakery House (845 Geylang Road #01-48 Tanjong Katong Complex S400845 Tel: 67432693), highly recommended by The Little Teochew. This was so far the best store bought I had tried from the past year. Very homemade taste and has a very good balance of sweet-sour taste. Slightly more expensive (about S$6+) than the rest but is worth it. In the past I always like to use Goldern churn butter for my CNY bakes but been told by so many that SCS yield a better buttery fragrant. So gave it a try and I never regret. Milk powder played a vital part too. It gave a very nice flavor to the pastry, so buy a good quality one.


Method:
Preheat oven at 170-180 C. Line the baking tray.
1. Beat butter, sugar, icing sugar & vanilla for 2 to 3 mins.
2. Add in egg yolks till well mix.
3. Add in sifted flour & milk powder by using a spatular. (do not overmix)
4. Divide the pineapple filling into 6g balls.
5. Split the dough into 8g and wrap the filling.
6. Egg wash & bake on the line tray at 170-180C for 20 mins.



I will be submitting this entry to Jess of J3ss Kitch3n who is hosting this month Aspiring Bakers #3 - My favourite CNY cookies (Jan 2011).



What to do when you don't have enough pineapple jam for your balance dough, don't worry just made it into a thumb cookie with jam. It's worked too!

4 more days to CNY 2011!

Dessertstory @ Nex

3 Jan 2011

Dessertstory is one of the popular dessert cafe at Nex. We went for some snow ice after shopping at Nex. Frankly I didn't find it really good just ordinary but seem to be selling like hotcakes. The cafe is always packed at anytime of the day, hot desserts are popular here too.

Black Sesame Snow Ice - S$4.20

Mango Snow Ice - S$4.20

Dessertstory
Nex
23 Serangoon Central
#03-17
Singapore 556083
Tel: 6634 2697

Texas Chicken @ Nex

3 Jan 2011

Texas Chicken was back to Singapore again months ago. I remembered I used to like it very much during my teenage days and always preferred them to KFC for the fried chicken was big and juicy. Last time, once a while after school, with friends we would chill out at the Wisma or the one near Coronation Plaza branch. Those were the days...

With a few colleagues went shopping at Nex again after work. We wanted to have a quick dinner so settled it at Texas Chicken. Ordered a set meal for 4 paxes to share which came with 8 pcs of chicken, 4 biscuits, 2 Large sides and 4 drinks. Approx. $7-$8 per person.

Chicken available in Original & Spicy version. So is the chicken still fare well. Indeed yes, all of us like it very much but the size of the chicken was not as big as last time. The chicken was well seasoned and fried, very crispy on the outside and juicy inside. I like the biscuit too, very fluffy and tasted so good on its own. No jam needed.

We actually wanted coleslaws but was sold out for the day. The fries were good but the mashed potatoes were not so nice. As for the onion ring was just a bit too oily.

Texas Chicken
Nex
23 Serangoon Central
#04-18/19/20
Singapore 556083.
Tel: 6634 2131
Opening hours:
10.30 am to 10.30 pm (Sun to Thur)
10.30 am to 11.30 pm (Fri & Sat)

Also located at Tampines Mall, United Square, Expo & Changi Airport Departure Transit Lounge East.

Teochew Restaurant Huat Kee (1998) - Revisited

2 Jan 2011

We had a very good meal the last time especially the oyster porridge and yam paste were so good that we always wanted to come back again though the price was rather steep. Finally revisited this Teochew restaurant located at Amoy Street on the 2nd day of New Year 2011 for dinner. However the food was rather disappointing though the yam paste still maintain it's standard. Though we didn't order much but we still spend about S$30 plus per person. I don't think is worth.

Oyster & Minced Pork Porridge

We came for this but was quite disappointed. The stock tasted like chicken cube stock instead of superior stock. It was executed so well the last time. We were pestering aunt to replicate this porridge at home, I'm sure she will do it very well.

Prawns with Yellow Chives

Prawns were very fresh but tasted a bit bland. Just a little more salt to this dish would be perfect.

Asparagus with XO Sauce

Another disappointing dish as the XO sauce tasted weird and not fresh.

Huat Kee Signature Fried Kuay Teow

We find it a bit bland with not much wok hei and quite oily though I like the chewy texture of the noodle.

Yam Paste w/Ginko Nuts & Pumpkin

Still rank as the best yam paste in my food diary. A must try!

Gongfu Tea (complimentary)

A bitter and strong tasting tea to clear the palate, a tradition in Teochew cuisine to serve this tea after meal.

Teochew Restaurant Huat Kee (1998) Pte Ltd

73/74 Amoy Street

Singapore 069893

Opening Hours: Daily 11am - 2.30pm, 6pm - 10pm

Tel: 64234747 Fax: 64230774

Aspiring Bakers #3 - My Cashew Nut Cookies (Jan 2011)

My first CNY bakes started with this nutty and crisp Cashew Nut Cookies. Been baking this cookies for the past 4 years and this is the first time sharing the recipe to give my support to Aspiring Bakers #3 - My Favourite CNY Cookies hosted by Jess Kitchen. This recipe was given to me by aunt who used to teach baking at CC in 1980's. Yes my aunt not only can cook but also can bake very well. However she had lost interest in baking since she quited teaching, such a pity but she is still very knowledgeable on baking techniques and ingredients so I will seek her advice at times.

CNY Bake - Cashew Nuts Cookies

Ingredients: (4 bottles)
250g Butter (used quality butter and chilled)
190g Icing Sugar
1tsp Sodium Bicarbonate
420g Plain flour
1tbsp Milk powder
1/2tsp Salt
200g Ground roasted cashew nuts
300g Cashew nuts (Halves it, bake for 7mins, half cooked for topping)
1no Egg
2tsp Vanilla

Extra egg for egg wash




Method:
1. Sift flour, milk powder, soda and salt together, set aside.
2. Cream butter & icing sugar till light & fluffy.
3. Add eggs & vanilla till well mix.
4. Low speed, add sifted flour & ground cashew nut till a soft dough.
5. Chill till firm.
6. Use cutter to cut out the dough and it on a lined baking tray.
7. Place cashew nut on it, slighlty press. Egg wash to seal the nut and dough gap so the nut won't drop out easily.
8. Bake at 170 degree C for 15-20mins.




Will be submitting this entry to Jess who is hosting the Aspiring Bakers #3 - My favourite CNY cookies (Jan 2011). Closing date: 31 Jan 2011.

Counting down.... 8 more days to CNY 2011!

Simple homecooking on New Year Day

I was so busy the last few days that really can't find time to update my blog daily. Attended company D&D, groomed 7 dogs and baked 2 batches of CNY cookies over the weekend. Totally drained out and still have so many things on hand to complete...? Anyway let me continue to update my backlogs...

1st Jan 2011

After all the feasting during the season, I decided to stay home for some simple homecooked meals instead on the 1st day of the Year 2011. I cooked lunch and dinner which was quite unusual with my aunt around as cooking is mostly done by her. I wanted to give her a break. So nice of me right...lol! Anyway when I cooked usually are simple fares that required less than an hour to churn up a meal.

For lunch, we had CP Charcoal Grilled Chicken Rice. I got this idea from Cuisine Paradise but cooked it liked a claypot rice using rice cooker method. This was so simple and yet so delicious!

CP Charcoal Grilled Chicken Rice

Ingredients: (Serve 4-5)
1 pack (350g) of CP Charcoal grilled chicken
3 cups Uncooked Rice
560ml Chicken stock (same amount of water for cooking rice)
1 no Chinese sausage (sliced)
2 stalks Spring onions (cut lengthwise)
1 tbsp Fried chopped salted fish

Sauce for mixing the rice before serving:
2 tbsp premium dark sauce
1/2 tbsp light sauce
1/2 tsp sugar
60 ml stock
cornflour for thickening
*Mix all the above and heat through.

Fried shallot oil



Method:1. Wash rice and add in the chicken stock to cook in a rice cooker.
2. 5 mins before the rice going to cook, place the CP charcoal grilled chicken and chinese sausage on top of the rice. Covered and cooked till the rice is cooked.
3. Add in the spring onions and fried salted fish. Keep warm for 1-2 mins and is done.
4. Serve the rice with fried shallot oil and black sauce.

Complimented the rice with a simple soup - Tomato and lettuce egg soup

For dinner, we had porridge with some side dishes. Canned pork ribs with green vegetables, Chai poh omelette, Fried minced luncheon meat and Deep fried silver fish.

Aunt liked the way I cooked the luncheon meat. Compliment from her was quite rare though as her palate is rather particular. I chopped the luncheon meat to small little cubes and stir fried it with lots of chopped shallots and fresh red chilli till crisp. This is especially good with porridge.

New Year Eve Dinner at Cafebiz

31st Dec 2010

With family, celebrated New Year Eve at Cafebiz. Almost like a reunion dinner for us and it's been years since we get together for dinner on the last day of the year. The international buffet at Cafebiz has always been good and we had an enjoyable dinner that evening. Quality spread and service was very good too.

New Year Eve Buffet @ S$90++ per person
(With HSBC credit card, get 15% discount)

Cold seafood, Fresh & plump oyster, Tapas, Sushi & Sashimi.

Appetizers, Assorted cheese, Cold soba, Salad & Fruits

Live cooking station - Pasta (very good al dente pasta), Roast meats, Satay & BBQ Seafood & Naan and Curry.

Escargot, Roast beef, Honey baked ham, Giant grilled salmon, Grilled sausages and pineapple, Assorted bread rolls, free flow of Soft drinks & Coffee/tea.

2 types of soup, Kueh Pietee, Pao & Siew Mai.

Western hot dishes - Baked salmon, Baked seafood, Pork ribs, French beans and mushroom, Stewed beef cheek & Mashed potato with cheese.

Asian hot dishes - Chilli crabs, Mutton curry, Fried rice, Braised seacumber with Mushroom, Roast chicken & Kailan

Dessert - Chocolate fountain, Durian & yam paste, Nonya kueh, Waffle and ice cream, Cream puff, Cakes and mousses & Chocolates.

Cafebiz
Traders Hotel, Singapore
Lobby Level
1A Cuscaden Road
Singapore 249716
Tel: 6831 4374
Opening hours: 6.30am – midnight

Finally I'm done with last year 2010 backlogs. CNY bakes will be coming soon.