Friday, January 27, 2017

Melt in your Mouth Butter Cookies

Melt in your Mouth Butter Cookies
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200g butter
60g icing sugar, sifted
50g plain flour
100g wheat flour Or top flour
 50g corn flour

Preheat oven to 180 degree Celsius
Cream butter and gradually add in the sifted sugar and beat till pale and  fluffy
Sift plain flour, wheat flour and corn flour twice.
Fold the Ingredients together with a spatula until it is well incorporated. Do not beat or over mix as you will not achieve the airy texture.
Put the dough into piping bag with star dip nozzle.
Pipe the cookies onto the baking tray lined with baking paper.Leave 1 cmin between cookies as they will expand a litter during baking.
Bake for 10 to 15 or more until cookies turn light golden brown.

Leave it to cool on a cooling rack before storing them in air tight container.

Wednesday, January 25, 2017

Cream Cheese Melt-in-Your-Mouth Pineapple Tarts

Cream Cheese Melt-in-Your-Mouth Pineapple Tarts

75g caster sugar
170g UHT whipping cream
3 egg yolks
2 sticks (16 tbsps) salted butter, room temperature
2 tbsps unsalted butter, room temperature
50g cream cheese
400g cake flour
30g corn starch

1.    Cream sugar, butter and cream cheese until they come together
2. Pour in the whipping cream and beat on low (speed 2 on a hand mixer). The mixture will appear to be lumpy as the cream starts to blend in. Scrape off the sides once in a while in between. Keep the beating going for about 10 minutes. It will eventually turn creamy at the end of it.
3. Add in the egg yolks and beat for about a minute. Sift the flours together and add in half of the flour mixture. Beat on low until they come together. Add in the remaining flour mixture and stop mixing as soon as they get combined. Let the dough rest for at least 10 minutes.
4. Next -. Roll the dough out into balls about 1.5 to 2 times larger than the jam balls.  The initial rolling process can get a little messy in the beginning especially when it's still fresh and moist. But as they continue to firm up in the air, the rolling will get easier. Just be sure you work with clean hands to minimize the stickiness.
5. Wrapping time! Gently flatten a piece of dough. Place the jam right in the middle. Wrap the dough around the filling.  Continue to wrap around and enclose the jam. Lightly pinch the end point to seal the dough casing. Smooth out surface by rolling it into a ball. Repeat with the rest of the dough and jam.
6. Line the tarts on a baking sheet lined with a parchment paper. Glaze the tarts with the egg yolks. Do them nice and neat with a brush. Their final appearance depends very much on this.

7. Bake in a preheated oven at 350°F for about 20 minutes. Add a minute or two as needed. Let the cookies cool down completely before packing them away.