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christine s kitchen 2011 skip to main skip to sidebar christine s kitchen i am a ftwm with 2 kids i love baking cooking during my free time always like to explore for good recipes of any food to try on hence i decided to open an blog to keep track of my cooking records wef 21 08 09 sunday february 6 2011 melting geman butter cookies this year i have made this very hot in city geman butter cookies as i saw a lot of bloggers are making this item this cookies is very soft in texture with buttery smell overall i still prefer the sugi as both are consider an easy item to make is an melting type of cookies like kueh bangkit kueh bangkit melting in mouth got coconut fragrance this one is melting with a kind of buttery taste ingredient 250g butter 80g icing sugar 250g sweet potatoes flour 100g of plain flour method 1 cream butter and icing sugar till creamy 2 stir in both type of flour 3 roll into a small ball and using fork to make it flatten 4 bake under 170c for 15 20c posted by christine ang at 8 59 pm no comments email this blogthis share to x share to facebook share to pinterest labels cookies out of the world sugi cookies this year i have make this sugi cookies as was an inspiration from blogger jess kitchen yes this was a very nice and melting cookies taste good and fragrance the texture is hard crunchy and crumby as jess comment from the 2nd picture my girl carine and niece yi lin has decorate with some chocolate chip there is one make like an sunflower they were so creative and they are fun to play with it will make more in next year as my colleague love it so much ingredient 250g ghee 500g of self raising flour 2 stick of vanilla bean 2 tsp of grand marnier 130g of icing sugar method 1 use a pairing knife to split the vanilla beans lengthwise then turn the knife over and use the dull edge to scrape the seeds into a medium saucepan add in ghee and melt over low heat add in grand marnier and set aside to cool 2 sift flour and icing sugar into a mixing bowl pour the cooled ghee mixture into the flour mixture and knead well to form a soft dough 3 preheat oven to 170c line a cookie pan with aluminum foil and paper cup 4 roll dough into ball sizes of your choice and place into small paper cups and place them on the lined cookie pan 5 bake for 20 25mins till cooled but bot brown the cookes should be white and crumby in texture posted by christine ang at 8 55 pm no comments email this blogthis share to x share to facebook share to pinterest labels cookies sunday january 16 2011 open tarts cny 2011 my 6th item for this year is the open tart i learnt this open tart from valeries workshop which her pastry is very soft with salty taste it blend well with the sweet tart my sil also said this pastry is very fragrance i am too busy to cook the pineapple filling and i bought the ready made one which is not too sweet i add some water to it before i roll into ball so as the filling will not be too dry after baked posted by christine ang at 5 47 pm 3 comments email this blogthis share to x share to facebook share to pinterest labels cookies crispy conflake cny 2011 my 5th item for this year is the conflake in paper cup which children will also like it this is the recipe which i learnt from boon lay cc in twenty years back very nice presentation and nice to eat ingredient 230g butter 150g of cornflake 140g of icing sugar 1 tsp of orange zest 1 whole egg and 1 yolk 340g self raising flour red green cherry method 1 cream butter with icing sugar till creamy and add in eggs 2 add in the orange zest and stir in the flour 3 lastly stir in the cornflake and fill about 1 tsp of dough into the small paper cup topping with cut dice sizes cherry 4 baked under 170c for 20 25 mins posted by christine ang at 4 44 pm no comments email this blogthis share to x share to facebook share to pinterest labels cookies kueh bangkit cny 2011 this is my 4th item which i myself and my son s favourite among the cny cookies but i have been trying for many times and many years still cannot get the perfect melting texture as sell in some famous bakery shop i knew that this cookies the ingredient used must be all in room temperature no cold eggs warm coconut milk to be used i have followed all step it still cannot get the right texture i love this flowering cutter which i bought it two years back somehow my kueh bangkit has puff up a lot and the imprint of the flower has become blurred after baked but this kueh bangkit is a bit crispy in outer layer and slowly melt in the mouth i loves this cookies although mine is not the perfect one i will never give up was thinking after cny will fry some corn flour to replace the tapioca flour as i m curious those bakery shop made one is always very white ingredient 680g tapioca flour 40g of shortening 240g icing sugar 320g fresh coconut milk i bought 1 kg of coconut to squeeze and obtained at 350g 6 yolks method 1 we need to stir fry the tapioca flour at least two days in advance fried under low fire with some pandan leave till the flour is getting light and let it cool completely 2 sieve the tapioca flour and set aside 3 cream shortening yolks and icing sugar add a bit of coconut milk to beat till sugar has dissolved 4 add in four and knead for at least 10 mins on the table top till the dough became white and shiny look 5 use any cutter to cut out and baked under 160c for 20 25 mins posted by christine ang at 4 24 pm 2 comments email this blogthis share to x share to facebook share to pinterest labels cookies monday january 10 2011 very melting almond ball 2011 my 3rd item for today is almond ball very soft frgrance and melting cookies my friends all like it so much the following measurement can make about six tub for my distribution to friend and relatives ingredient 424g ground almond 208g almond nibs 800g plain flour 3 teaspoon of baking powder 3 teaspoon of soda of carbonate 400g icing sugar 2 tsp of salt 2 tsp of almond essence bake king is the best choice 530g of corn oil method 1 pre heat oven at 170c 2 place the toasted ground almond almond nib in a big bowl add in sieved icing sugar salt almond essence and lastly add in corn oil to bind into a soft dough 3 use 5cc teaspoon to roll into a ball 4 baked for 10 min and apply egg wash baked for another 10 mins till cooked posted by christine ang at 9 07 pm no comments email this blogthis share to x share to facebook share to pinterest labels cookies green peas cookies 2011 here is my 2nd items which i would like to show you this is the recipe which i adapted from aunty yochana very soft melting texture and whoever is a nut lover will love it an easy to make cookies ingredient 130g green peas 90g icing sugar do not reduce further i have already adjusted original was 130g 1 4tsp of salt 150g plain four 100ml of corn oil method 1 pre heat oven at 170c 2 weigh green peas salt and sieve in the icing sugar flour and mix well 3 pour in oil and roll out in a plastic bag and use any cookies cutter to cut out and bake for 20 mins posted by christine ang at 9 01 pm 3 comments email this blogthis share to x share to facebook share to pinterest labels cookies pineapple ball 2011 times flies another new year is coming saturday after i had sent my son for tution i stay at home to made a few type of cookies first i would like to show u my pineapple ball this recipe was learnt from boon lay cc at my twenties it has been with me for about twenty years but i am still looking for a correct recipe to make my pastry more buttery and melting effect ingredient 250g scs salted butter 330g cake flour 20g custard powder this round i try to omit it as i wish to make it more buttery 50g milk powder 1tsp of vanilla oil 50g icing sugar 3 yolks a bit of yellow color method 1 preheat oven at 180c 2 cream butter and icing sugar vanilla oil 1 2 tsp of yellow color till creamy white 3 add in 3 yolks 4 stir in the sieved flour custard powder 5 wrap the dough with pineapple ball and baked for 10 mins apply the egg wash and baked for another 10 mins finaly on the following week the first two picture taken are the latest tried i have try using a can of 454g of golden churn butter with 300g of ghee to replace with the butter the result came out even better the texture are really got the melting effect and by using ghee the dough are easy to handle i have this courage to try out is after seeing blogger jess kitchen she used purely ghee to get the melting ball and i am inspired to try this out i need to record this now so as next year i can refer it again ingredient 454g of golden churn butter 300g of ghee 9 yolk 1 egg white 3 pinch of salt 950g of top flour 150g of milk powder 3 tbsp of custard powder 0 5 tsp of egg coloring method 1 cream both butter and ghee with salt till creamy 2 add in yolk to beat till well mix 3 stir in milk powder custard powder and followed by the top flour 4 use the dough to wrap the pineapple ball and bake for 10 mins under 190c for my techno gas oven apply egg wash and bake for another 10 mins posted by christine ang at 8 49 pm no comments email this blogthis share to x share to facebook share to pinterest labels cookies newer posts older posts home subscribe to posts atom followers blog archive 2021 3 july 3 2014 2 february 2 2013 34 september 2 august 6 july 2 june 2 may 3 april 1 march 2 february 16 2012 1 september 1 2011 8 february 2 melting geman butter cookies out of the world sugi cookies january 6 open tarts cny 2011 crispy conflake cny 2011 kueh bangkit cny 2011 very melting almond ball 2011 green peas cookies 2011 pineapple ball 2011 2010 68 december 4 november 9 october 5 september 5 august 4 july 16 june 8 may 6 april 6 march 4 february 1 2009 47 december 1 november 7 october 9 september 6 august 24 about me christine ang i am a simple and easy content person like to share my cooking and baking with you and hope that you will give me some enlightnment for my improvement view my complete profile labels bread 21 cake 70 cheesecake 6 cookies 21 cooking 2 cupcake 11 dessert 2 festive 2 jam 1 kueh 15 macaroons 1 moon cake 6 tart 3