Who could ever image that we could use salted egg yolks and make into cookies?
This unique taste has been very popular in Singapore. And I can’t believe that we have created so many different type of dishes and desserts.
For this year Chinese New Year, these cookies have been popping all over the net. I guess one of the reason why it is so hype this 2016 compared to previous year is because there’s the recent crazed about Salted Egg Yolk Croissant that surfaced near our country, JB.
Butter crumbly cookie with lovely depth of salted egg yolk flavor.
Anyway, If you love this pungent flavor, be sure to give it a goal! Salted Egg Yolk Cookies infused with Curry Leaves herb. I had used one of my mum’s old cookie mold, but you also could roll out to around 7mm thickness and cut using a cookie cutter. It works too!
Salted Egg Yolk Cookies
About 35 cookies depending on the type of cookie cutter/mold.
Pandan cookies for this Chinese New Year. It’s the time of the year for this festive season and I want to celebrate it with the familiar aroma.
These pandan cookies are easy to make, fragrant and easy to consume. You will sure lie to yourself to have just one more…
I used a wooden square mold for this recipe. If you don’t have, you could make it round by shaping it into a log or make it squarish with your hands. Do whatever you like, you can even roll out and use a cookie cutter!
Everyone nowadays are so crazy about Jenny Bakery’s Cookies from Hong Kong! Because, it is so good!
Last month, my brother went to Hong Kong for a business trip and heard about the Jenny Butter Cookies crazed. Immediately, he went to queue for a good hour to get us some.
It was just so buttery delicious that I had to recreate it! Looking at the ingredients stated from Jenny’s cookie tin, and with the help of the internet I manage to create the perfect melt in your mouth butter cookie.
Please ensure that you are using high quality butter. In Singapore, salted Golden Churn butter in a canned is considered the finest of all.
You will sure to love this recipe! The recipe makes around 15 cookies, so be sure to double or even triple so that everyone will get a fair share.
Yum. I feel so happy everytime when there’s tons of butter used for a recipe…..
Kuih Bahulu is a chinese sponge cake and is commonly eaten during Chinese New Year. It is hard and crispy on the outside but soft fluffy on the inside due to the amount of sugar content of these cakes.
It’s one of my childhood’s favorite and they are ridiculously addictive. Today to show you how to make this recipe, I borrowed two traditional tins from one of my friend’s mum as I used to use mini-muffin pans to make these lovely cakes. The most popular traditional tins are these beautiful flower-shaped tins.
Chinese New Year is once again around the corner and this time I tried making opened-shape Pineapple Tarts. It wasn’t a good experience, people who knows how to make Pineapple Tarts knows that it is a tedious work.
There are many types of Pineapple Tarts in Singapore and the 2 most popular types are the opened flower-shape Pineapple Tarts (which is this recipe) and the enclosed pineapple balls. I am more of a ball person but this year I came to love opened Pineapple Tarts. It took me lots of tried and errors to get this recipes right.
I will share some tips and tricks so that you will get a crumbly buttery crust that everyone loves.
It is a must to add salt into the crust’s dough. Salt will enhance the butter flavor and will give you a fragrant and buttery crust. Omission of salt will give you a dull and blend crust. For Pineapple Tarts, you are looking for a salty crust, not a sweet one.
You must not overwork the dough. Overworking or adding too much flour are the keys to tough and floury crust, you won’t want that. As I said, you want a crumbly buttery salty crust and flour is your enemy. But less flour means, harder to handle the dough. So I would recommend to chill your dough and doing this in batches of 4, leave your dough in the fridge while you roll out a portion of the dough. Another thing to take note, if possible roll out your dough between 2 parchment papers to avoid adding additional flour.
Though it may be tiring to make your own Pineapple Tarts, it’s really easy to make your own. I have been making Pineapple Tarts myself for the past 3 years.
I will show you how to make pineapple tart or roll (or ball…) Anyway Singaporeans (so do Malaysian) loves to eat pineapple tart especially during Chinese New Year! And buying good pineapple tart at that period can go up to $25 SGD dollars. How expansive! Why not make yourself with those simple ingredients? I think a good pineapple tart should have a buttery salty flavor for the crust and good balanced ratio of crust to filling. I just love that this recipe gave a melt-in-effect when you bite into it. I remembered making quite a few different batches of pineapple tart and finally found the right ratio. If you have not tried pineapple tarts before, you should try now! Is just this good!
Just look at those tarts. Golden rich, evenly shaped. Not to brag but it is all worth it even though I have to stand there for hours just to roll everything out with my helper in my hot kitchen. Erh…. I can ensure you that my recipe will not go wrong. This recipe was given by my mother who is an Chinese-Indonesian and she used to bake and sell those tarts at the market. My aunties were pushing me for more of these tarts. Sigh, I know they loved it but it is just so troublesome. But, I’ll still always make some for Chinese New Year because it’s special.
300 grams of unsalted soften butter (Please use a good brand)
2 egg yolks
1 egg white
2 tbsp of icing sugar
3/4 tsp of salt
500+ grams of pineapple filling. (amount may be differ)
For the egg wash
1 egg yolk + 1 tablespoon of water. (you may need more, I have used 3 egg yolks)
In a large bowl, add in soften butter and icing sugar.
Cream them together till light colour.
Add in egg yolks and white.
Add in plain flour and salt.
Using your fingertips, rub the flour and batter together into a dough
Continue to knead for another 30 to 60 seconds.
Let it rest at least for 30 minutes.
While the dough is resting, roll out pineapple filling into balls, each weigh 4 grams. (depending on the amount of filling you want, the recommended weights are 4-5 grams)
After 30 minutes, roll out the dough into balls, each weigh 7 grams.
Flatten the dough, put 1 pineapple filling into the centre. Wrap into a ball, and roll again to make sure there's no wrinkles. (You also want to make sure that no visible of the filling, or else it will crack)
Lay parchment paper onto your baking tray, add your roll out tart onto it. Make sure to leave about 1 cm spacing.
Egg wash them.
Put it in your preheated 180C or 160C fan-forced oven for 19-20 minutes.
Egg wash them again. Put it in your preheated oven for another 4-5 minutes.
Cool them in the baking tray for 5-10 minutes, transfer into container.
Continue a few batches till you have used up all the dough.
In case you guys ask,"Hey, can I use a stand mixer?"
Yes you can. Using the beater, a stand mixer will give you more melt to mouth effect.
(In fact, it is much faster)
1. Cream softened butter and icing sugar on high till light in colour.
2. Add in eggs, beat till combine.
3. Stop and add in plain flour and salt.
4. Continue to beat on low speed it starts to form a dough.
5. Give it another good 15-20 seconds.
6. Stop, take and knead for another 10 seconds to make sure it is evenly mix.