A Request

First a Happy & prosperous Chinese New Year and good health to everyone.

My youngest angel who is going to be 7 years old this year and now at the moment, her favourite is anything to do with rabbits. Even her hair clips is bunny. Both she and her mummy went shopping and bought a set of miffy plastic cutter for me to bake cookies, this is what she request for.... "Da Gu, can you made for me rabbit cookie" and I can't refuse any request from any of my angels.

I bake the cookies from this blog using the cutters they bought, had a hard time to cut the cookies (the insert is loose), manage to finish the lot.

After baking, I liked the teddy bear shape better than the rabbit, it looks cuter, that's what my daughter say so also. I loved the taste of this cookie, have a try, you will not regret it.

Recipe from the Blog

Animal Cookies

Ingredients
(A)
150gm Unsalted Butter
50gm Icing Sugar
50gm Brown Sugar
1 tsp Vanilla essence
2 Egg Yolks
1 Egg white
Pinch of salt
Pinch of Ground Cinnamon (optional) - I did not add

(B)
325gm All-purpose Flour / Plain Flour
50gm Milk Powder
30gm cornflour
½ tsp Baking powder

Method

Pre-heat oven at 180~C and line 2 baking tray with parchment paper or lightly greased it.

Beat (A) till light and fluffy.

Sift (B) and fold in lightly into (A) until a dough is form.

Roll the dough into 3mm thickness and use the animal cookie cutter to shape it. Place onto a greased tray or on parchment paper, bake for 20 minutes at 180~C.

Set on the wire rack to cool before storing into air-tight container.

Gong Xi Fa Cai

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regain confidence

After having the success in baking pandan lapis few weeks ago, I begin to have some confidence back in baking Lapis cake. Since 10 over years back, when I have Ariston oven, I can' even bake a decent lapis.

This is my second Ariston oven, and upon advise of my friends, I play with the temperature and placing the tray on different rack level position and I have found the technique in baking lapis in this present oven. Although it's still not so perfect, but is better than I can't get a decent one.

Bake for My Loves

One of my niece is going to Shanghai for her school work attachment and she is going to be away for 5 months. I gather the rest of my angels to have a dinner with her, and her request to eat pasta, and yesterday night, Eight of us (6 angels + 2 old folks) went to Cujini Restaurant at Club Street, Boy! we loved the food that we ate. Actually this is not a special day, it just an excuse to eat together.



Before, we went to the restaurant, 2 of the angels came to my house to watch 3D movies on my TV. Knowing that they liked to eat brownie, took out Daniel Tay's Dessert book and tried out the recipe, I did try one of the chocoate mousse in the book and I liked it. Found that the portion is too big, I halved the recipe and baked in a 8" x 11" x 1.5" baking tin.

Below is the recipe extract from the book

CHOCOLATE BROWNIE (JUST DESSERT BY DANIEL TAY)

325 g Plain (All Purpose) Flour
5 g Baking Powder
150 g Cocoa Powder
225 g Cream Cheese
860 g Sugar
½ tsp Vanilla Essence
10 g Salt
450 g Unsalted Butter
400 g Eggs
300 g Walnuts (chopped)
Butter for greasing

Preaheat oven to 180 degrees.
Sift flour, baking powder and cocoa powder into a mixing bowl and leave aside.
Place cream cheese, butter, sugar, salt & vanilla essence in another mixing bowl and whisked until well blended.
Fold in eggs into cream cheese mixture, then gradually fold in flour mixture, Add in walnuts and mixed well.
Lightly grease a 28 cm (11”) square baking tin with butter.
Level batter into tin and bake for 20 mins.
Unmould brownie and leave aside to cool. Slice before servings.