Chocolate Crinkles Cookies (巧克力皱纹曲奇)

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INTRODUCTION

Members of Facebook Group is asking me for Christmas cookies recipe. I do have some recipes in the previous year and i thought I might also share some new recipes this year.

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The recipe that i have chosen is chocolate crinkle cookies. Hmmm, I do not know when this cookie become popular and it seems that in the recent months, i have seen a few posts of this cookies.

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The cookies look rather different from other cookies. It has a unique outlook resemble a mushroom . This was  resulted from the dough expansion during cooking. As it expands, a unique design is created.

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It is a dark chocolate cookies that are very chocolaty , soft and chewy in the inside and firm on the exterior. Personally, I think it is a rather presentable trendy gift to be given to friends..

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Preparation is very easy. The rule of soft chewy cookies is not to over bake the cookies. If you prefer crispy cookies, you will need to  extend the baking timing.

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WHAT IS REQUIRED

Servings : About 25-30 cookies

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  • 50 grams of butter, at room temperature
  • 200 grams of dark  cooking chocolate
  • 80 grams of white sugar
  • 2 eggs
  • 200 grams of self raising flour
  • 1/8 teaspoon of baking soda
  • 100 grams of icing sugar (for dusting)

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STEPS OF OPERATION

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  • Microwave the cooking chocolate for 1 minute. Set aside for cooling. You can also melt the chocolate using ban marie method.

  • In a stand mixer, cream the butter and sugar until light and fluffy. Add the melted chocolate follow by the eggs. Beat until well combined.

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  • Sift in the flour and baking powder, use the machine lowest speed and stir until well combined. Chill the dough in the fridge until the dough is firm enough and does not stick to your hand .

  • Pre-heat the oven to 165 degree Celsius.

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  • Take about 1/2 tablespoon of the dough, use hand to shape round and put it in the bowl of icing sugar. Roll it and let the dough coat as much icing sugar as possible. Transfer to the baking tray and leave adequate space for expansion. (at least 5-6 cm apart)  Bake in the pre-heated oven of 165 degree Celsius for 8-10 minutes or until the edges are slightly firm.

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CONCLUSION

This cookie is addictive and definitely suitable for a chocolate lover. I have already cut the sugar by 20% in this recipe and I will not recommend any further reduction. I hope this will benefit those readers who are looking for some Christmas cookies. You can easily modified this recipe by adding some red colouring and become a red velvet crinkle cookie.

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Hope you like the post today. Cheers and have a nice day.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

food bloggers[4]

Food paradize[8]

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

pinterest[4]

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Steamed Fruit Cake or Kek Kukus Buah (杂果蒸糕)

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INTRODUCTION

Being hailed from Sarawak, I have a chance to taste many Malay steamed cakes that are sinfully rich. These cake are delicious, slightly chewy and dense.

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If you have a chance to taste these cakes, you will definitely opt for it if there is a choice between baked and steamed cakes. These cakes are usually sold at a very high premium.. The reasons are simple, they are using very rich expensive ingredients and these cake usually take a long hours to steam to get that texture and well incorporated taste.. How long is long? It can range  from 1-2 hours to 3-4 hours of continuous steaming depending on the size of the cake.

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That is also the reason partially deter me from trying many delicious Malay traditional cake recipes.. Mind you, 4 hours of steaming is not a joke.. It takes lots of supervision and gas bills. But for this fruit cake, I have purposely looked for a steamed cake recipe since I already have a lot of baked recipe. The first thing that came into my mind is the Malay version or Kek Kukus buah buahan or fruit cake.

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Looking at the picture, one will be able to tell that the cake is very moist, almost crust less. It is dense and slightly chewy. It can be cut into very nice pieces and with a distinctive dark colour. These dark colour is specially made. Unlike western fruit cake that uses brown sugar or molasses to colour the fruit cake, the sugars are caramelized first to get the colour.

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Since this is a Malay recipe, very logically there is no alcohol being used. If you want , you can soak your fruit with rum or cherry wine or add a few tablespoons of rum to the the cake batter. After it is baked, spray alcohol on the cake.

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I must say this recipe is a keeper but the only thing that I am unsure is that it is not sweet to the my taste bud. I have reanalyse the recipe twice and I may have wrongly measure the sugar. Therefore, I will provide the original recipe and let reader try out. I especially loved the chewy texture and once you try this fruit cake, I am sure you will continue to prepare this.

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As discussed above, this fruit cake need 4 hours of continuous steaming for a 8”-10” tray. I do not have the patience or the kitchen gadget for the steaming. I can’t find any kitchen utensil in my house that can house an 8”-10” square pan and I will need to buy again. So what I did is to steam in a 6 inches diameter round pan. All the remaining , I put in a rectangular baking tin or 4” x 4” x 8” and i steamed bake it. Overall, it took me about 2 hours to steam this much smaller cake. and 1 hour to steam bake the other cake. Can you differentiate by look? Not really but texture wise, you will be able to tell that steamed version is much better than steamed bake. Steamed is still better than steamed baked.

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The round cake looked flatter and the rectangle cake seems to be fluffier. It is not true, it is my own mistake of the batter distribution. After first distribution, i found that my rectangle cake batter seems to be too little, I scoped some batter from the centre of the round tin and forget to to level it before steaming. However, for readers, you should not have this problem at all. Lastly I want to say thanks to the blogger who provided this recipe.

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WHAT IS REQUIRED

Recipe adapted from:  masam manis: KEK BUAH KUKUS

Servings: Prepare an 8” x 8”  cake

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  • 500 grams of mixed fruits
  • 350 grams of plain flour
  • 300 grams of white sugar
  • 250 grams of butter
  • 50 grams or ml of hot water
  • 3 eggs
  • 2 teaspoons of baking soda
  • 1/2 teaspoon of cream of tartar
  • 1 teaspoon of mixed spice or nutmeg powder
  • 1 teaspoon of vanilla essence

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STEPS OF PREPARATION

  • Lightly grease the your preferred baking tray. If you are steaming, get hold a steamer with boiling water and if steamed bake, pre-heat the oven to 160 degree Celsius.

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  • In a pot, put the sugar and on to medium heat. Melt the sugar until it become sugar syrup and start to turn golden brown. Add the 50 grams of hot water and stir until the sugar dissolves.

Note:

  • The colour changes from transparent sugar syrup to golden syrup can be rather fast. So, always used medium to low heat. Too brownish or golden will make you cake bitter.

  • When you add the hot water, be careful as steams will rush out and some spilling may happen. So do it carefully at low heat.

  • The main purpose of this step is to get the colour, if you prefer lighter coloured fruit cake, you can add the water faster. If you prefer darker colour, add slightly later but make sure it did not become too dark and it will become bitter.

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  • Melt the butter in the hot sugar syrup follow by adding the mixed fruit. Let it simmer for about 5 minutes before off the heat. Let it cool until body temperature before proceeding the next step.

  • When cooled, sift in the nutmeg powder, baking soda and plain flour, fold until it become a sticky mass. Add in the beaten eggs, stir until a smooth batter is formed.

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  • Transfer the cake to your preferred greased or lined baking pan. Cover the baking tin with a piece of aluminium foil.
  • For baking, place a tray of water at the lower rack of the oven, bake in the oven for about 1 hour until the cake is set and a skewer test inserts at the centre of the cake comes out clean. Timing is for your reference and very much depends on the size and height of the cake. . At 45 minutes juncture, you can open the aluminium foil and do the skewer test.

  • For steaming, steam the cake at high heat for at least 2 hours and that depends on the size and height of the cake. For a 6 inches round baking tray, it took me about 2 hours. For an 8 inches baking tray, it is expected to be at least 3-4 hours. After 2 hour juncture, you can open the aluminium foil and do the skewer test. Watch out for the water level and you may need to refill the hot water. Set aside a kettle of hot boiling water for this purpose.

  • The cake will further develop its taste after resting 1-2 days.

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Note:

  • If you want to incorporate alcohol to the cake, you can either add a small quantities of fruit based alcohol to the batter before steaming and subsequently SPRAY  the alcohol to the cake when it is out of the steamer.

  • For keeping, it is recommended that once cooled completely, wrapped the cake tightly with an aluminium foil to prevent water loss, put in an air tight container in a freezer.

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CONCLUSION

I am unsure how long the fruit cake can be kept but experience shows that alcohol cake and long steaming fruit cake can keep very well in the freezer possibly up to year if not contaminated. Passion pays off and if you have never try a steamed cake, you should give it a go.. Lastly, remember that over caramelized sugar will give you a bitter cake. On the other hand, the right colour caramelized sugar with give you a special aroma that other fruit cakes will not be able to provide you.

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Hope you like the post today. Cheers and have a nice day.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

food bloggers[4]

Food paradize[8]

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

pinterest[4]

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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Golden Fruit Cake (黄金杂果蛋糕)

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INTRODUCTION

While I was browsing my recipe book and this fruit cake really captured my attention.. I liked the golden colour combination for its ingredients.. To me it looks very sexy and beautiful and it will be very different from all the other type of fruit cake that I have tasted before..

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As contrast to the normal fruit cake, this fruit cake uses castor sugar whereas other normal fruit cake mostly uses brown sugar. Only golden, yellowish and white colour ingredients is used. Therefore, normal ingredients such as currants , red and green cherries are omitted..

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The preparation time is almost the same the traditional fruit cake and it is a good alternative as Christmas fruit cake.. It is a heavy cake and you can prepare now and keep until Christmas just like normal fruit cake. However, in this case, you will need to use alcohol for the cake.

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If you looked at the picture, there are actually two sets. For one set, the cutting was done 4 hours after the baking. The cutting was very messy and the fruits drop from the cake… I am anxious when I saw this happened.. I posted in a Facebook Group and asked for advise. There is no definite advise given but somebody mentioned that her fruit cake always did not have any problem of cutting as she always deep freeze it until Christmas.

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i told myself that may be deep freezing may help. I deep freeze for a night and the next morning when I cut, the fruit cake can be sliced beautifully. Honestly, I do not think there is anything wrong with the fruit cake. With such huge quantities of fruits and nuts, whoever cut it will definitely have such problems if the timing is incorrect.. What I am sharing is that if there is a tendency for the fruits to drop, do try my method of deep freezing. In fact, after deep freezing, I found that my cake are moister..

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WHAT IS REQUIRED

Recipe adapted from: Page 88, Golden Fruit Cake “The Essential Baking Cook Book” published by Murdoch Books in 2000

Servings: Prepare a 8” x 8” Fruit cake

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  • 600 grams of mixed fruits (See note below)
  • 100 grams of nuts (See note below)
  • 250 grams of butter, softened
  • 200 grams of castor sugar
  • 200 grams of plain flour
  • 50 grams of self raising flour
  • 30 grams of condensed milk
  • 1 teaspoon of grated orange rind
  • 4 eggs
  • 60 ml or grams of sweet sherry wine or orange juices

Notes

  • For the mixed fruits mixed, you can choose all the golden colour fruits such as citrus peel, raisins, glace pears, glace apricots, glace pineapples, glace orange etc.. For this illustration I have use 1/2 of raisins and 1/2 golden fruit peels. As for the nuts, you can use blanched almonds, melon seeds, macadamia  or other nuts that is golden in colour and for this illustrations, i have used cashew nuts.

  • For Christmas fruit cake and if you are preparing it now, it is suggested that you use wine instead of orange juices as wine is a preservative and it will enhance the alcoholic aroma over time.

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STEPS OF PREPARATION

  • Pre-heat the oven to 160 degree Celsius. Lightly greased the baking tin or line the baking tin with baking paper.

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  • In a bowl, put the dried fruits and nuts, add 1-2 tablespoons of flour and toss the fruit until it is evenly coated with flour.

  • Cream the butter, sugar and condensed milk until light and fluffy. Add in eggs one by one. Beat until well combined.

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  • Sift in 1/3 of the flours, fold lightly, add 1/3 of the orange juice or cherry wine. Fold until well mixed. Perform the same for the remaining 2/3 of flours, orange juice or sherry wine.  Add the flour coated nuts and dried fruits. Fold lightly and swiftly until well combined. Transfer to the lightly greased tin, level and bake in the pre-heated oven of 160 degree Celsius for 1 hour 45 minutes to 2 hours or when a skewer inserts into the centre of the cake comes out clean. Let the cake rest in the baking tin for 30 minutes before unmoulding for cooling in the rack. Once completely cooled, store in an air tight container in the fridge or freezer.

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CONCLUSION

I love this stunning looking fruit cake. It is my own self set target that I will share with reader one fruit cake one year. Do give it a try and let me know if this fruit cake capture the eyes of your guest.

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Hope you like the post today. Cheers and have a nice day.

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food bloggers[4]

Food paradize[8]

pinterest[4]

  • If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

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I Failed To Do Proper Make Up For My Santa–Santa Bread (圣诞老人面包)

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INTRODUCTION

I said before that my Christmas 2014 series has came to an end 2 weeks ago… After seeing Facebook members preparing Christmas bakes, I cannot help but to lay my hand on making this Santa Bread…

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I decided to bake this cute bread also because I have plenty of free times since my kids was on holiday. I have more time to prepare bakes that need full concentration and more laborious recipes..

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Hmmm, I am not going to eat the bread… Hold on.. Not the bread is not edible, it is because I want to sun dry it and show it to my kids when they are back from Holidays after Christmas.. This is not a recipe sharing but a shaping sharing. It will definitely be a centrepiece on your Christmas table .. Again, the bread is edible if you are using an edible recipes.

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WHAT IS REQUIRED

  • About 350 grams of bread dough (Please refer to this post: Basic Bread Dough Recipe )
  • Some red colouring gel.
  • 1 egg yolk for egg glazing (mix one tablespoon of water with one egg yolk, sift before application)
  • 2 currants or black raisins

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STEPS OF PREPARATION

  • For edible bread dough please refer Basic Bread Dough Recipe . The shaping shall be done after the first proofing of double in size.

  • For non edible bread dough, mixed 250 grams of plain flour, 1 teaspoon of yeast and 120 grams of lukewarm water. Knead until it form a pliable dough. Let it rest for 10 minutes before shaping.

  • Pre-heat the oven to 180 degree Celsius.

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  • Divide the dough into 4 portions. Portion 1 for face, portion 2 for beard, portion 3 for hat and portion 4 for all the other smaller items such as nose, hat collar, moustache,  etc.. Additional left over dough will be used for the shaping of moustache.

  • Take one dough, shape round, and roll it thin in the shape of a face.

  • Take the second portion, roll it like a semi circle, use a knife or scissor to cut into 1 cm broad strips resembling the beard. Do not cut too near the straight edges and stop the cutting at about 1cm from the edge. Slightly twist it to make curly beard. Attach the beard portion to the chin of the face.

  • Take the 3rd portion, leave about 20%, use the remaining 80% of the dough to make it into triangular shape. Attached to the head. Use the remaining 20% of the 3rd portion to make a collar for the hat. Slightly fold the top of the hat towards the hat collar.

  • For the fourth portion, pinch a small dough, shape round and attached to the tip of the hat. Pinch another slightly bigger dough, shape round and make the nose. Pinch another 2 small dough, roll like shape of leaves to make the moustaches. For all the remaining dough, if any, make it into thin strips, slightly twisted and attached to the beard portion.

  • Use a small scissors to cut two small cavities for the eyes. Put 2 dark currants or raisins as eyes.

  • Use a brush to brush some some red colouring gel on the hat.. Dilute the gel with a bit of water and brush on the nose and cheeks resembling rosy cheeks.

  • Egg wash the bread thoroughly before baking in the pre-heated oven of 180  degree Celsius for 15-20 minutes depending on the thickness of the bread. If it brown too soon, off the the top heat of the oven..

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CONCLUSION

It is fun and a self achievement to prepare this bread for me to share with readers. I do hope readers can try preparing this too..

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Hope you like the post today. Cheers and have a nice day.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 26 November 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

 

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Thanksgiving and Christmas 2015 Special Compilation (2015 圣诞节特别汇编)

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INTRODUCTION

I promised readers that I will do a simple compilation for Christmas 2015. Here it is with about 45 recipes on  selected appetizers, main course, breads, desserts and gift ideas. Hope this will provide readers some home cooked choices and I wish to take this opportunity to wish my readers an advance Merry Christmas and a Happy New Year.


STARTERS, APPETIZERS AND SNACKS

 


 Baked Hassel back Potatoes With Bacon And Mozzarella Cheeses..

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Kiwi Tuna Salad 

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Devilled Eggs

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Bacon/Tuna Tortilla Cups and Pizza Snack

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BREADS AND SOUPS


Individual Panettone (意大利圣诞面包)

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Quick And Easy Yeast Free Stollen (德国圣诞面包 – 史多伦)

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Christmas Wreath Bread (圣诞花环面包)

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Santa Bread (圣诞老人面包)

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Cranberry Wholemeal Spoon Rolls

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Yorkshire Puddings (约克郡布丁)

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Wholemeal Fruit Loaf

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MAIN COURSE


Tony Romas BBQ Baked Ribs Copycat (烤排骨)

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Crispy Roast Chicken

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DESSERTS

Steamed Fruit Cake or Kek Kukus Buah (杂果蒸糕)

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Golden Fruit Cake (黄金杂果蛋糕)

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Light Fruit Cake (轻杂果蛋糕)

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Quick and Easy Christmas Fruit Cake With Royal Icing

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Light Rummy Fruit Cake

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Boiled Christmas Fruit Cake 

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Chocolate Yule Log Cake With Coffee Cream (Bûche de Noël, 巧克力树桐蛋糕)

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Christmas croquembouche

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Christmas Trifles  – Used up your balanced fruit cake making this..

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Quick And Easy Christmas Puddings With Brandy Sauce (圣诞布丁)

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Pecan Pie (胡桃派)

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Pumpkin Pie (南瓜派)

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Baileys Chocolate Cheese Tarts (巧克力芝士挞)

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Meringue Nests With Rich Chocolate Mousse Fillings (蛋白酥皮巢)

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Double Chocolate Bavarian Cream or Bavarois (双巧克力慕斯杯)

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Molten Chocolate Lava Cake (心太软)

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Fruit Tart

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Horlicks Lapis (好力克千层蛋糕)

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Authentic Lapis Legit (Spekkoek 印尼千层蛋糕)

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Baked New York Cheesecake

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White Chocolate Cheesecake (白巧克力免烤芝士蛋糕)

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Chilled Honey Cheesecake (免烤蜜糖芝士蛋糕)

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GIFTS AND BISCUITS


Chocolate Crinkles Cookies (巧克力皱纹曲奇)

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Gingerbread Man Biscuits

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Cranberry Orange Christmas Star Cookies

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Christmas Candy Cane Peppermint Shortbread (圣诞薄荷牛油饼干)

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Macadamia Russian Tea Cakes

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Yin Yang Chocolate Macadamia Cookies

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Chocolate Truffles

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Homemade Macadamia Chocolates

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Peanut Butter Balls

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Christmas Marshmallows (棉花糖)

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 26 November 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

 

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Individual Panettone (意大利圣诞面包)

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INTRODUCTION

Panettone will be my last recipe for Christmas 2014.. This is an Italian famous bread which had become a  common imported Christmas item in high end Singapore and Malaysia supermarkets

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Per Wikipedia:

“Panettone (pronounced /ˌpænəˈtni/, Italian: [panetˈtoːne]) is a type of sweet bread loaf originally from Milan (in Milanese dialect it is called paneton /paneˈtuŋ/),[1] usually prepared and enjoyed for Christmas and New Year in Italy,south eastern France, Spain, Portugal, Brazil, Peru, Malta, Germany and Switzerland, and is one of the symbols of the city of Milan. In recent years it has become a popular addition to the Christmas table in the United Kingdom. In South America, especially in Peru, Argentina, Paraguay, Uruguay, Venezuela, Colombia, Bolivia, and Chile, it is a Christmas dinner staple and in some places replaces roscón de reyes/bolo rei (King cake).

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It has a cupola shape, which extends from a cylindrical base and is usually about 12–15 cm high for a panettone weighing 1 kg. Other bases may be used, such as an octagon, or a frustum with star section shape more common topandoro. It is made during a long process that involves the curing of the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. Many other variations are available such as plain or with chocolate. It is served in slices, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti or Moscato d’Asti.  (http://en.wikipedia.org/wiki/Panettone)”

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Looking at the definitions of Panettone above, one will know that traditional Panettone will requires long hours or even days of proofing. It is a huge but tasty and rich bread.. In fact, it is rather difficult to prepare the traditional or commercial version of Panettone if we do not have a special big mould designed for the preparation of big Panettone.

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Don’t worry, this recipe is the individual Panettone recipe that is easy and fast and requires no special baking equipment. It is about 12 cm tall and the taste and texture are equally awesome. For such a size, it is just nice for a small family of 3-4 and not to mention it can be prepared at a fraction of cost as compared to store purchased…The only think that you might need is to search for some tall muffin cups and I get mine rather easily in Singapore bakery. If you are not concerned about the height, feel free to use the normal muffin cups in the preparation.

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Remember that if you can’t finished the Panettone, keep it until Christmas is over, use these stale Panettone to make some delicious bread puddings. It is an excellent choice for bread puddings because the bread in itself is already tasty and aromatic..

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WHAT IS REQUIRED

Recipe adapted from: Individual Panettone,The Essential Baking Cookbook Page 266., Murdoch Books 2000

Servings: About 4 twelve cm tall Panettones

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  • 250 grams of bread flour
  • 125 grams of mixed fruit (can be substituted with equal quantities of dried apricots, currants and sultanas)
  • 90 grams or ml of lukewarm milk
  • 90 grams of butter – softened
  • 60 grams or ml of Marsala wine or other fruity wine such as rum, red cherry etc.
  • 60 grams of castor sugar
  • 7g of instant dried yeast
  • 2 eggs
  • 1 egg yolk
  • 1 teaspoon of vanilla essence
  • 1/2 teaspoon of aniseed or mixed spice

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STEPS OF PREPARATION

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  • In a bowl, put the mixed fruits and Marsala (or other fruit based wine) together. Let it soak for at least 1 hour.

  • In another bowl, put the yeast, one teaspoon of sugar and milk. Stir until well mixed, leave it in a warm place until the mixture is frothy and slightly increase in volume.

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  • Cream the butter and the remaining sugar until light and fluffy. Add egg one by one and beat until well mixed. In another mixer bowl, put the bread flour and mixed spice, make a well in the centre.

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  • Add in the yeast solution, the butter batter, the soaked mixed fruits and mix with a flat bladed knife until it forms a soft sticky dough. Cover with some clingy wrap and let it proved until the dough have double in size. As this is a very rich dough loaded with eggs and butter, the proofing time can be rather long (about 1.5 hours) and it also depends on the day’s temperature. In colder countries, you may want to proof the dough in the oven at 35 degree Celsius with a bowl of plain water)

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  • After the dough have doubled in size, transfer to a lightly floured surface, knead a few minutes until it is not sticky. If it is still very sticky, add spoon gradually (one tablespoon by tablespoon) until it did not stick to your hand. Divide into 4 portions and transfer to the 10 cm tall muffin cups for second proofing.

  • Pre-heat the oven to 200 degree Celsius. Once the dough have double in size or reach about 90% of muffin cup’s height, bake in the pre-heated oven for 30-35 minutes or when a skewer inserts into the centre of the bread comes out clean. Can be served warm or cold if preferred.

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CONCLUSION

Christmas is a joyous seasons where there are lots of delicious food available for choices. You may not be able to finish this bread during the dinner. You can always keep it and prepare bread puddings few days later… This is one of the simplest and fastest recipe.. Why pay more where you can easily prepared at home?

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Hope you like the post today. Cheers and have a nice day.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 20 November 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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Christmas Candy Cane Peppermint Shortbread (圣诞薄荷牛油饼干)

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INTRODUCTION

My Christmas recipe this year is coming to an end. I still have a Panettone recipe yet to issue and thereafter I will do a compilation to facilitate readers to locate the recipes.

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Cookies is common during Christmas for Western bloggers… In fact, cookies recipe are not popular throughout the year until the period of about 1 month from Thanksgiving Day to Christmas Day itself. There are cookies exchange programs and household prepared their homemade delicious cookies, nicely packed and presented it as gifts for relatives and guests. As an Asian blogger, I also want to join in the fun, prepare some uniquely Christmas cookies..

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This is not a new recipe. It is a very simple recipe modified from one of the top posts of this blog : One, Two, Three…….Let’s Start Making Traditional Short Bread Biscuits (英式传统牛油饼干).

However, the design is from Aunty Yochana blog’s recipe: Yochana’s Cake Delight! : Christmas Cane Cookies.. She always command my due respect as a pioneer blogger.. I like to search her blog for ideas.

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If I tell you shaping this is quick and easy, I think I am telling a lie … It is rather laborious.. If you have a domestic helper at home, I am sure it could be rather fast.. If your kids are on holiday, they can also chip in to help..

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Considering that readers may give up in the preparation, I have decided to change it to the common round shape cookies..That will really be easy and fast…

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There are a slight Typo error in my images. It was supposed to be Candy Cane cookies and instead of joystick cookies. I was given the wrong information that this is called a Christmas joystick, ha-ha. It is rather laborious to change all the images and therefore I have decided to leave it as it is. Pardon me for that.

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WHAT IS REQUIRED

Servings: Prepare about 20-30 Candy Cane Shortbread

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  • 150 grams of plain flour
  • 100 grams of  butter, at room temperature
  • 50 grams of icing sugar
  • 1/4 teaspoon of peppermint essence
  • Some permitted red food colouring
  • Some permitted green food colouring

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STEPS OF PREPARATION

  • Pre-heat the oven to 160 degree Celsius.

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  • Cream the butter and sugar until light and fluffy. Sift in the flour and lightly fold until well mixed. Divide into 2 equal portions. For one portion, add some permitted red colouring and for the other portion, add the peppermint essence and some permitted green colouring.

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  • Lightly knead until the colour is consistent. Pinch some dough of each colour and shape it into a long thin stripes. Braid the two stripes to become one . Use your hand to roll in one single direction until the design are well incorporated. Cut the stripes into about 6 cm long. Fold 2 cm of one end towards the other end resembling the letter “J”. Perform the same for all the others.

  • For the round cookies. Pinch some green dough and red batter (about 10 grams). Shape it round and use a fork to lightly press on the centre.

  • Bake in the pre-heated oven of 160 degree Celsius for about 12-15 minutes. When taken out from the oven, let it rest in the tray for about 5 minutes before transferring to a rack for cooling.

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CONCLUSION

Definitely a presentable gift for those who look for gift ideas. Of course packaging is of prime importance. You will be surprised that peppermint blends extremely well with the shortbread. ..

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Hope you like the post today. Cheers and have a nice day.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 20 November 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

 

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