CORN FLAKES COOKIES

Corn Flakes Cookies

Corn flakes cookies are so easy to make.It doesn't take long to finished making it.The result you'll

love it.It's very crunchy since it is rolled with cornflakes to bake.My daughter took one bite and she's asking for more.It's likely I'll make another batch with her help.

Perhaps you'll like it too.Happy Trying and Happy Baking!

INGREDIENTS;

250g Butter

150g Sugar

2 Eggs

300g All-Purpose Flour

150g Nestle Corn Flakes

1 tsp Vanilla Essence

30g Corn Flour

METHOD;

Beat butter and sugar till pale and creamy.Add vanilla essence.Stir in the eggs.Fold in the flour mixture and corn flour.Take out 1 tsp of dough and roll over the crushed cornflakes.Put the cookie to a baking tray lined with parchment paper and bake for 25 minutes at 180°c top and bottom heat till golden brown.

Wait for it to get cool before putting in an airtight container.

This recipe yields exactly 100 pieces.

Note:  Sometimes can also add in some cherries.

ASSORTED BUTTER COOKIES

 As Chinese New Year is approaching near,I baked my first cookies.It is butter cookies with assorted shapes.Recipe is adapted from the book,BUTTERCUP and this old recipe book was kept on my shelf
for many years .I altered a bit of the recipe to suit my taste.

This time I used ANCHOR BUTTER to make and I must say it is much buttery and fragrance.
I recommend SCS butter and Anchor butter to yield a better result.

I make 2 tubs but I didn't exactly count how many pieces.I guess it's about 200 plus pieces.Now that the tub are sealed,I can't open it to count until Chinese New Year has arrived then I"ll open it and perhaps start counting to know how many I have made.Sound silly!

I finished baking one batch and decided to make another batch so that I can have more cookies.Each tray can hold about 38-39 pieces and I baked 3 trays for one batch.So one batch should be around a hundred or more pieces.

INGREDIENTS:

250 G Anchor Butter
190 g Fine Sugar
200 g Plain Flour
100 g Corn Flour
150 g Tapioca Flour
1 Tsp Vanilla Essence
2 Tbsp Condensed Milk
2 Egg Yolks

Cherries For Decoration

METHOD:

1.  Mix butter and sugar thoroughly.Add in condensed milk and egg yolks.Stir until mixture is creamy.             

2.  Add in vanilla essence and the 3 types of flour.Mix into a dough.

3.  Line baking tray with baking sheet.Make assorted shapes using cookie cutter or serrated tube
     and press on baking tray.

Decorate with cherries or cake decoration.

 
4,  Heat oven to 190°C or 375°F for 10-12 minutes until golden. Cool slightly.Put biscuits on wire
     rack and cool completely.

5.  Store in an air-tight container.

HAPPY CHINESE NEW YEAR 2020 THE YEAR OF THE RAT

Red Velvet Crepe Cake

 This is my second crepe cake.This time is Oreo Red Velvet.It is 20 layers tall.

CREPE BATTER;

250 g all purpose flou
  15 g black cocoa powder
4 eggs
50 g caster sugar
1/2 tsp liquid red colouring
500 ml milk
60 g salted butter,melted

CREAM CHEESE FILLING;

500 g cream cheese
100 g icing sugar
450 ml whipping cream
1 tsp vanilla

METHOD;

1.  In a large bowl,sieve together flour and cocoa and set aside.

2.  In another large bowl,add eggs,vanilla,sugar and red colouring and mix till well combined.
     Stir in milk and melted butter.

3.  Add in the egg mixture little by little into the flour.Mix well until smooth and no lumps are seen.

4.  Grease the non-stick pan 24 cm with little butter and use napkin to absorb the excess oil.

5.  Pour 1/3 cup of batter in the middle of the pan and move the pan in a circular motion to make
     round crepe.After a few minutes,flip over to the other side.Take out and put on plate when done.
   
6.  Repeat no.5 until all the batter are finished.Cool the crepes.


FILLING;

1. In a chilled bowl,beat the cream cheese and vanilla until it turned creamy.

2. Sieve in the icing sugar and mix until well combined.

3. In another chilled bowl,whip the whipping cream until soft peak formed.Add in the whipped cream to
the cream cheese mix and mix until well-combined.

ASSEMBLING THE CREPE CAKE;

Take a plate.Put the first layer of crepe onto the plate.Spread a spoonful or more of the filling on top
of the crepe.Top with another layer and spread the filling again and go on repeating the layers and
spreading the cream cheese filling till all are finished.The leftover cream cheese can be used to spread on top of the crepe cake.Do some flowers piping for the cake.

Refrigerate the cake.

MILO CREPE CAKE

Crepe cakes were sold everywhere in kl city.Lots and different kinds of flavours.I vow to make one at home.Not sure which flavour to start of with,I decided to make from what ingredients I had in stored in my kitchen.I search and found nothing but milo and so make this milo crepe cake.
At first it wasn't easy making the crepes cos I have to stand for few hours making layer after layer  in front of the hot heat and I was feeling so hot.Then at last,I managed to finished it all and I was happy when the final results turned out good.Not bad for a first start of making crepe
cake.I'll be sure to make other types of crepe cakes from now on.So much waiting lists
coming my way!
I guess I'm always too late in observing what is trending,but never mind,I think nothing is ever
    too late as long as you are hard working and always willing to catch up.What matters is you have
    succeeded in making the things that you love.


INGREDIENTS;

11/4 cup flour

3/4 cup sugar

44g milo drink

5 eggs

1 can(370ml)evaporated milk(I replace with full cream milk)

1/4 cup melted butter

 1/2 tsp vanilla

 280g whipping cream

  21/2 tbsps sugar

  Some milo for dusting the top

METHOD;

1.  Chill a bowl and beater inside the fridge for few hours.

2.  In one bowl,mix flour,sugar and milo.then in another bowl,mix in the eggs,evaporated milk,melted butter and vanilla.

3. Then add the wet ingredients to the dry ingredients. Mix all together till well-combined.

NOTE: It would be better if your blender is large enough to blend all this together.Otherwise sieve through if there are lumps.Make sure to get a smooth batter.

4.  Brush some melted butter onto a non stick pan.Pour 1/3 cup of the batter onto the pan and swirl the pan round to make crepe.

5.  When the top is dry,flip to the other side.Repeat for all the layers till finished.Butter the pan only once.

6.  Using plate to measure,cut the crepe round and neat if you want.(skip if don't want to cut)

7.Now it is time to make the whipping cream.Take the chilled bowl out from the fridge.Beat the whipping cream and sugar till stiff peak formed.

8. On a serving plate,start to apply cream on the first layer evenly,then the second,then the fourth and the rest untill all are finished.(I think I have about 16 layers).

9.  After all layers are done,sieve some milo on the top.

10.  Chill in the fridge for several hours or overnight.Cut to serve.

BURNT CHEESECAKE

I don't know I'm happy or not after making this burnt cheescake as it don't look like burnt to me?I expect it to be more darker but it's not.Perhaps I set my temperature not high enough.I should have set it at 200°C instead of only 180°C.Anyway,it is still a burnt cheescake.

INGREDIENTS;

500g Cream Cheese,room temperature
170g Caster Sugar
200ml Double Cream
4 eggs
18g Flour

METHOD;

Line cake pan extend 2" above rim.

Beat cream cheese till creamy.

Add eggs,one at a time,beating well after each addition.

Add double cream and beat till well incoporated.

Sift flour into batter in 3 additions and use spatula to fold.

Pour batter into prepared tin and tap few times.

Bake 180°C-200°C for 1 hour.Top and bottom heat.

CURRY BUNS

    One Time Proofing Buns

 I'm so happy with the results of my buns,even though I've forgotten to add in the butter during 10 minutes of kneading time.The texture of the buns is still soft and presentable.
When my hubby came home,he wanted to eat the bun.He took one bite and ask me why is the skin of the bun so good?It was like bakery bought.It is indeed so soft.Other than the tangzhong type which I often made for softer buns,this one with whipping cream is also soft.

The filling that I stuff inside are chicken meat,green peas and boiled egg.

Eating one bun is enough to make my stomach full,but I had two
for tonight and this are my only dinner.

The bun is quite big.I make eight buns,but you can make to ten buns.

INGREDIENTS;

300g Plain Flour/Bread Flour

40g Sugar

220g of 1 Whole egg + Water + 60g Whipping Cream (add up all to make it to 220g)

1tsp Instant Yeast

30g Butter

Egg + water for glazing

FILLING;

100g chicken meat,diced

50g green peas

2-21/2 tbsp curry powder + 1tbsp water to make into a paste

1 tbsp chicken stock(adjust to suit your taste)

1 pip garlic,diced small

2 tbsps oil

1/2 cup water

COOKING;

In a non-stick saucepan,heat up oil and fry the garlic till fragrance.Throw in the chicken.Add in some water to simmer.Cover.Stir after 5 minutes.Then,add in the green peas and chicken stock.Stir and fry till cooked.Dish up and set aside to cool for later use.

DOUGH METHOD; Follow according to your bread maker instructions.

My method is using the bread maker to knead.When dough comes together then put in the butter.After kneading done,take out from the machine and cut dough to 8 pieces.

Shape to round balls.Flatten each ball and put in the filling plus the boiled egg.Make into round shape or oval shape as you prefer.

Leave it to rise in a warm place for 1 hour or double in size.

Glaze with the egg mixture.

Bake in the pre-heated oven 180°C for 20-25 minutes until the top is brown

Brush the top of the buns with some butter to make it look shiny and silky.

ROTI SISIR WITH WHIPPING CREAM

Although I did not want to make my roti sisir so junk with egg yolks and whipping cream,but I have a leftover whipping cream that need to be cleared as soon as possible.I saw on facebook trending that many have been posting their roti sisir that consist of whipping cream,but my recipe have none of this,so this time for the sake of my whipping cream that has already been opened,I made my roti sisir
with whipping cream.I skipped the milk because there are no milk at home.Sugar has been less
from 60g to 40g.That is enough sweet to me.

Recipe was recommended by Cynderella Bakes from Our Journey In Baking And Cooking For Our Family facebook group.


INGREDIENTS;

300g Bread Flour
40g Sugar
1tsp Instant Yeast
2 Yolks + 4og Whipping Cream + Milk (215g)
10g Milk Powder (I Skip)
1/4 tsp Salt

MY METHOD IS USING THE BREAD MAKER TO KNEAD.LIQUID COMES FIRST,THEN SOLID.
AFTER KNEADING DONE,I DIVIDE TO 15 BALLS BUT MY PAN CAN ONLY HOLD UP TO 11 PIECES.THE 4 PIECES I SHAPE INTO FLOWERS WITH CHOCOLATE FILLING.

I DO NOT HAVE A ROTI SISIR PAN,BUT USED THE ORDINARY PAN INSTEAD.

SPIRAL CURRY PUFF

 

This is my first time making spiral curry puff. Normally,I would make the baked curry puff and this time I needed a change and decided to make the spiral and deep fried type instead.

I leave out some dough to make baked one too.Then we compare which one is nicer.Majority of my
family like the deep fried type,but I think I liked both.

My original baked curry puff recipe is:Here

INGREDIENTS;

Water dough (A):

200g all purpose flour

60g vegetable oil

1/2 tsp salt

100ml water

Oil dough (B):

160g all purpose flour

100g butter (room temperature)

FILLING;

3 potatoes,diced small
1 tbsp onion
1tbsp garlic
11/2 tbsps curry powder + 1 tbsp water to make into a paste
1 tsp chicken stock or 1 tsp salt(adjust to your taste)
2-3 tbsps water for simmer
1 sprig curry leaves(optional)

METHOD:

1. Knead ingredients (A) and ingredients (B) separately into a dough by hand. Let them rest for 30 minutes.
2. Divide and shape the dough into balls,depending on how many pieces you can make.(mine is around 25 balls cos I make it very small.I didn't measure it exactly)
3. Wrap dough (B) into dough (A). Flatten into a thin sheet using a rolling pin and roll up like a swiss roll. Repeat the same process again and cut.Flatten the dough to round shape and put the filling in.
4.  Pinch the edges and crimp it beautifully if you can.
5. Deep-fry in hot oil in a pan.Pour enough cooking oil to the pan or wok so that it is halfway full,enough to deep-fry the puff.Fry until it is brown.