BUTTER COOKIES

Had made some butter cookies for my friends for this coming CNY, and I had bought some nice carrier which I love it so much.

This is a simple and basic recipe which consist of only four ingredients but it taste great. You can make your own variant cookies taste.

So now let's get working:

Ingredient:
100g unsalted butter (use good quality) at room temperature
25g icing sugar
45g flour
30g bread flour
25g corn flour

Method

1 Shift all the flour
2 Cream the butter and icing sugar til pale and creamy
3 Pour the flour mixture to the butter using folding method
4 Mix well will do, do not over mix.
5 Pipe the batter on the prepare cookies tray.
6 Preheat the oven 160 deg C for about 15-18min depending on the size of the cookies that you had piped.

Enjoy :)

JELLY HEARTS CHEESECAKE

This dessert is non bake cheesecake which don't require much effort but time is needed. As you need to do it layer by layer (actually only three layer (base, cheesecake and jelly). Manage to get some fresh strawberries which really tastes sweet, so here I go making this jelly hearts cheesecake.

Let's get down to work:

Ingredient:

Crust
150g Oreo cookies, fine crumbs (only the biscuit without the filling, filling can keep aside)
 75g melted butter
8inch square pan (grease bottom and side of pan)

Cheesecake layer
1 level tbsp. gelatine powder
3/4cup (175ml) hot boiling water
one block of cream cheese (250g) soften
1 tsp vanilla extract
Oreo filling
6 strawberries cut into halves

Jelly layer
one box of jelly O (instruction as per box)

Method:

Crust
1 In a bowl, combine the oreo crumbs and melted butter and mix well.
2 Pour the biscuit mixture onto the prepare pan, flatten and cover the whole pan (I used the back of the spoon to flatten).
3 Chill in the freeze for 30 mins or until the crust is firm

Cheesecake layer
1 Dissolve the gelatine powder in a bowl of hot water, and allow it to cool.
2 Add the cream cheese, vanilla extract and the oreo filling and mix well using an mixer.
3 Mix til light and fluffy
4 If the gelatine is not dissolved yet, stir til all gelatine powder is dissolve
5 Add a little at a time of the gelatine mixture into the cream cheese mixture until the batter is smooth
6 Use a fork to prick holes all over the crust mixture, pour the cream cheese onto it.

7 Arrange the strawberries and chill in the fridge about 2-3hours

Jelly layer
1 as per instruction on the box
2 Pour the jelly mixture on the Cheesecake layer
3 Return to fridge and chill for a few hours or til it set.
4 To serve, divide and cut the cheesecake with one strawberry on it. After each slice, wipe your knife clean with a kitchen towel. In this way, the slice of the cheesecake will be clean on the side.

Enjoy :)

MEXICAN COFFEE OR CHOCOLATE BUN

This is the all time favourite bun to my girl, usually I will make coffee bun but this time I would like to try Chocolate bun instead. I told my dad I will be making coffee bun asking him whether he wants or not, once he heard coffee, he told me straightaway "no". So I will change to chocolate immediately he said "ok".

It had been sometimes that I made these bun, and at the same time I also want to eat, hehe.

So let get down to work:

Ingredient:

Chocolate or coffee topping
200g softened butter
160 icing sugar
3 lightly beaten egg
2tbsp of unsweeten chocolate powder or instant coffee dissolved in 1 tbsp. water
200g flour

Sweet bun
500g bread flour
20g milk powder (optional)
75g of sugar
6g salt
8g instant yeast
1 lightly beaten egg
270g water
60g softened butter

Method

Chocolate or coffee topping
1 Beat softened butter and sugar until the mixture is light and fluffy

2 Gradually add in the beaten egg
3 Mix in the chocolate or coffee

 

4 Shift in the flour and mix until combined.

 

5 Put the mixture into a piping bag and refrigerate (10min before piping remove the topping paste from the fridge so that is easy to pipe)

Sweet bun
1 Mix the bread flour, milk powder, sugar and salt in a mixer until well combined (low speed if not the flour will fly all over the place)
2 Add in the yeast, egg and water. Mix on low speed first then change to medium speed until gluten is formed
3 Add in the butter, mix til window pane is formed

 

4 Remove the dough from the mixing bowl and shape into a ball, cover it with a damp cloth

5 Let the dough proof until double in size

 

6 Once the dough is double in size, check whether the dough is ready by inserting your finger in the middle of the dough and the dough did not spring back, next punch down to release the air.

7 Divide the dough 38g each, roll out in a circle and let the dough rest for 10mins.

8 Add in 4g of butter, wrap the dough

 

9 Let the dough proof for the second time until double in size

10 After proofing, pipe the filling on top of each dough and decorate with chocolate chip (which I had forgotten to take a pix)
11 Preheat the oven 200 deg C, bake for 15mins or until lightly brown

12 Is best to be eaten warm.

Enjoy:)