Posted in food

Soft and Buttery Cookies

If you like soft and buttery cookies, you got to try this 🥰

This recipe makes 2 dozens of cookies. I made 8 vanilla, 8 lemon and 8 chocolate:

  • Flour: 3.5 cups all purpose flour, 1 tsp salt, 1tsp baking powder
  • Liquid:
    • 8oz unsalted butter, 8 oz cream cheese, room temperature softed
    • in a food mixer, blend butter till fluffy, then add the cream cheese, blend.
    • add ~2/3 cup of sugar (this amount is not very sweet, you can adjust based on your preference), blend
    • add 2 eggs, blend
  • Add the flour, blend
  • I am going to make 8 vanilla, 8 lemon and 8 chocolate with this dough. You can choose your flavor accordingly. So I split the dough to 3 pieces:
    • 1st: add 1.5 tsp vanilla, blend
    • 2nd: add 1.5 tsp lemon juice, blend
    • 3rd: add 1.5 tsp chocolate syrup, 2tsp cocoa powder, blend
  • let the dough cool and rest in the fridge for at least an hour
  • preheat oven to 375f.
  • shape the dough to balls or slightly flat the balls
  • bake for 12 ~15 minutes, adjust based on your oven.

Egg tart and Pies

Freshly baked egg tart, smells so good and tastes so good 😘

Bonus, the same dough can be used to make many other cookies, such as Apple Pie, Banana Pie, Sweetheart cake (I like this translation. In Chinese this is called 老婆饼),etc.

🍪Making the dough:

  • 1.5 cups all purpose flour
  • 3tbsp butter, softed
  • 100ml water + 1tsp sugar + 1/3 tsp salt
    Mix and knead well.

With a rolling pin, roll into a rectangle shape, spread ~1.5tbsb softed butter evenly on top. Fold vertically for 3 layers, then fold horizontally for 3 layers (see pictures). Wrap in food wrapper, let it chill in the fridge for half an hour.

🏃‍♀️During this time, you can get some exercise and then come back 😉

🍪Take the dough out, gently press it to make it 2x of the size, then roll to a rectangle shape again. This time the shape is more narrow. spread ~1.5tbsb softed butter evenly on top. Fold horizontally for 3 layers (see pictures). Wrap in food wrapper, let it chill in the fridge for half an hour.

💃Go and relax for half an hour 🙂

🍪Take the dough out again. Similar as last step, gently roll it to a rectangle shape. This time wider and thiner.

Now you have two choices: use the dough all for egg tart (making ~18 tarts) or half egg tart half cookies. I chose the later. Cut the dough vertically to 2 piece. Half of it spread butter, and then roll it to a cylinder; the other half also spread with butter, and then fold horizontally for 4 layers. Wrap in food wrapper, let it chill in the fridge for an hour.

🧑‍🍳During this time, don’t go and relax, we need to prepare the filling:

🍥For the Sweetheart cake:

  • ~half cup well cooked red beans, slightly pressed.
  • 2tbsp sugar
  • 1tbsp butter
  • 2tbsp flour
    Mix well and let it chill in the fridge.

🥚For the egg tart:

  • 4 egg yolks
  • 1/4 cup sugar (this amount makes a not very sweet taste, you can add more or less based on your preference)
  • 3tbsp startch
    Mix well.

In a sauce pot, boil 1cup heavy cream, 2/3 cup milk, 1 tsp vanilla extract. Watch the side of the pot, when you see bubbles starting to come out, turn off the heat. Don’t let it boil!

Pour the hot cream into the egg mix, mix well. Transfer the egg mix to a larger measure cup or some other container that is easy to pour the mix to egg tart mold later, using a sieve to remove the lumbs. Let it chill in the fridge.

🍌Prepare the banana filling at the last because of color change:

  • simply cup a banana to small pieces, and 1tsp sugar.

⌛Baking Time!

Preheat oven to 375f, roast setting (both up and bottom heat).

🥚For the egg tart:

  • Cut the dough to 9 pieces (for 2.6 inch egg tart molds, adapt according based on your mold size)
  • Put each piece in a mold. Use your fingers to gentally press and shape it to fit in the mold.
  • Pour the egg mix to each egg tart mold, fill about 85%
  • Bake for 25 minutes (may need to adjust based on your oven)

🍥🍌For the pies:

  • Roll the dough to rectangle shape again.
  • Cut out ~12 circle shapes
  • Make 6 sweetheart pie and 6 banana pie.
  • Brush with egg yolk, spread some sesame seeds.
  • Bake for 15 minutes (may need to adjust based on your oven)

😍 Time to enjoy!

If you can’t finish, the next day you can simply heat oven to 350f, and back for ~4 minutes.

Posted in food

Pineapple Cake (凤梨酥)

If you also love baking like me, this is a perfect way to relax and enjoy a delicious Sunday afternoon. Homemade pineapple cake is so much more refreshing and tasty😋

Ok, let’s start!

Making the pineapple filling:

  • 1 pineapple, skin and core removed, slice to big chunks, put into blender, and ground coarsely.
  • filter out juice and put the pulp into a cast iron pan or a no-stick pan.
  • fry for ~15 minutes, mix well
  • add 1tbsp maltose, fry for ~15 minutes, mix well
  • add 15g unsalted butter, fry for ~10 minutes, mix well.
  • done! You should see the filling easy to stay together and dry.
  • put in refrigerator to let it cool.

Making the cookie dough:

  • 150g flour(1.2cups)
  • 100g butter, softed in room temperature
  • ~1tbsp powder sugar
  • 1 egg
  • Mix the first three, and then add the egg, mix well. Wrap with plastic food wrap, and put in refrigerator for half an hour to an hour.

Ok, after about half an hour, now everything is ready. Let’s make the pineapple cake!

Devide both the filling and the dough equally to 20 small balls each.

Flat the dough ball and wrap the pineapple filling inside. Use a mold or your hands to shape it well.

Preheat oven to 360F, bake for 25 minutes.

Enjoy with a cup of red tea, so good 😘