肉干饼干 aka Bak Kwa Cookies

Bak Kwa is here!

What’s CNY without the most well-loved Bak Kwa? 肉干是新年必须买的。虽然它三百六十五天都能买到,但是,在这个节日吃,就是有一种不同的感觉,不同的感触。我也不知道为什么。

上网时,看到了Anncoo Journal 的 Bakkwa Cookies, 觉得挺特别的,所以索性试试看。我觉得饼干有点太酥,有点像入口即化的感觉。但是吃饼干的时候能咬到肉干,感觉挺爽的。

Recipe adapted from: http://www.anncoojournal.com/2012/02/bak-kwa-cookies.html

  • Surprise bites in every bite
    Surprise bites in every bite

    125g softened unsalted butter

  • 35g icing sugar
  • 30g small egg (beat an egg and weigh out 35g)
  • 1/4 tsp vanilla
  • 200g plain flour
  • 70g Bak kwa chopped into small pieces
  1. Cream the butter and icing sugar on low for 1 minute,  before creaming it at medium high speed for 5 minutes.
  2. Add in the egg and cream on low for 1 minute.
  3. Add in the vanilla and cream for a few seconds.
  4. Pour in the flour and let it beat on low till a dough is formed.
  5. Using a spatula, fold in the chopped bak kwa.
  6. Cover the dough with a cling wrap and let it chill for 30 minutes.
  7. Bake at 180 for 16-18 minutes or till golden brown.

Happy Baking 🙂

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黄梨酥饼

新年快乐

Happy Chinese New Year. Chinese new year means baking CNY goodies and this is my first. Pineapple tarts 🙂

黄梨means ‘Ong Lai’ in hokkien, which symbolizes 旺. Everybody will eat pineapple tarts during Chinese New Year. Though they are really rich in flavor, it is however, very fattening with all the butter and sugar used. However, once in a while indulgence is alright and is okay. Shhhh, don’t tell anyone.

This is the second time I made pineapple tart, with the recipe provided by Sonia from http://nasilemaklover.blogspot.com/. The tart is melt-in-your mouth type, yet it is not well-liked by my relatives who afterall, prefer the crunchy biscuity type to this crumbly version. Hence, next time, I will find the perfect biscuity type version to the pineapple tarts.

Pineapple Tarts

For the pastry, I used

  • 175g butter 
  • 50g condensed milk
  • 255g All purpose Flour
  • 1 egg yolk of a large egg weighing 55g each.
  1. First, cream the butter and condensed milk on low speed for 1 min.
  2. Increase the speed to medium high and cream for 5 minutes till it is light and fluffy.
  3. Add in the egg yolk and cream at low speed for another 1 minute till egg yolk is incorporated.
  4. Add the flour and cream at low speed till a dough is formed.
  5. Cover the dough and chill for 15 minutes.
  6. Cut out the desired shape using your cookie cutter
  7. Put the cut out cookies back into the fridge for another 15-30 minutes till it is hard.
  8. Bake at 170 degrees till it turns light and golden. My oven took 30 minutes, rotating twice.

Happy Baking 🙂