2011 CNY cookies 3 -澳門奶酥餅乾

【材　料】

奶油

250公克

糖粉

150公克

奶粉

20公克

全蛋

1個

中筋麵粉

480公克

小蘇打

1小匙

南瓜子

80公克

【做　法】

1 將軟化的奶油、過篩的糖粉一起放入容器內，用打蛋器打至鬆發。 2 全蛋打散成蛋液後，分2～3次慢慢加入作法1中拌勻。 3 將奶粉、中筋麵粉、小蘇打一起過篩後，放入作法2中攪拌至無乾粉狀，再放入南瓜子、核果拌勻。 4 把作法3的麵糰平均分成等量約15公克的小麵糰後，再將小麵糰壓入模型中（容器中先撒上少許的高筋麵粉），放入烤箱中以160℃烤約20鐘即可。

2011 CNY cookies 1 - Indulgence Chocolate cookies

This is one of the best chocolate cookies we have ever make. The main contributer of this recipe is the cooking chocolate. Usually we use cocoa powder instead of chocolate while making the cookies or cake. However, after trying this recipe, you will found the difference between the two.

Ingredient:

Butter 110g

Cooking Chocolate 175g (original recipe used 60% dark Choc)

Brown sugar 75g (Original Recipe used black sugar)

Sugar 55g

egg 1

Flour 225g

Baking Powder 1/2 tsp

Method:

1. Beat soften butter with 2 sugar until fluffy.

2. Add in egg separately. Stir well.

3. Shift in flour and bp. Mix well.

4. Add in chopped choc. Mix well.

5. roll into 10g balls. Press lightly until flat.

6. Bake in 165 degree for 10-12 mins

Comment:

1. The cookies smells like Famous Amos cookies.

2. I like the smell more than the taste. I think we can increase the portion of the chocolate next time.

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CNY cake 1 - Passion Fruit Cheesecake

It has been one year since we last update our blog. Now I think the blog is only useful to record our new year cookies n cake recipes. At least the blog still serve an important role as Chinese New Year is the most important festival of the year. Therefore we need to be well prepared in terms of the food quality and quantity to satisfied the vast amount of relatives and friends that visit our house during this festive season.

2011 is the year of Rabbit. We would like to start our series of New Year Cake with this entire new recipe - Passion Fruit Chilled Cheesecake

Ingredients

Biscuit base

Marie biscuits 120 g

Butter 50 g

Mouse

Fresh Cream (we have used whipping cream) 160 g

Cream Cheese 300 g

Sugar 80 g

Passion fruit pulp 115 g

Gelatine powder 3 tsp

Water 4 tbsp

Method:

1. Mash the marie biscuits and mix with melted butter.

2. Press firmly in the mould.

3.Beat the fresh cream until 七分发.

4. Mix the cream cheese and sugar into a mixing bowl and melt in double boil.

5. Hand mix the cream cheese until smooth.

6. Add fresh cream into the cream cheese batter. Stir well.

7.Add in the passion fruit. Stir well.

8. Melt the gelatine powder and water in double boil.

9. Add the gelatine (while hot) into the cream cheese batter. Stir well.

10. Pour the batter into the mould. Put in fridge for 8 hrs. Serve chill.

Comments:

1. According to the initial recipe, we only need 70g passion fruit but after tasting the batter, i think it is too sweet. So we decide to add in all the passion fruit we had.

2. This is our first attempt using whipping cream (due to the bad recommendation of the storekeeper). We start to beat the whipping cream, it was pretty well in the first few mins. After leaving for a longer time. It starts to change into butter and milk (油水分离). So we use a new batch of whipping, and beat lightly using hand mixer. According to the internet, there are 3 main reasons for 油水分离, 1.产品受冻；2.搅拌过度；3.产品遇到酸性物质.The cream is recommended to store in 2-6 degree celcius, so cannot be put into the freezer even after open. The cream need to be used within one week after open.

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