Saturday, February 14, 2009
Monday, February 2, 2009
Friday, January 16, 2009
Tips on Baking & Storing Cookies
Baking Tips:
1. Cookies should be baked at the middle rack in the oven so they can receive even heat from both top and bottom heat elements. For bar cookies, best to be baked closer to the bottom of the oven. Bake one try at a time unless otherwise specified.
2. Before placing the cookies, line the tray with baking paper or grease the tray with butter/margarine/shortening. Cookies that use lots of egg white and sugar content should be baked in baking paper.
3. Royal icing and glaze icing make the cookies soggy. After the icing has set, put the cookies back in the oven and bake in low temperature for 5 mins to bring back the crispiness.
4. Margarine can be used in place of butter (combination of half butter and margarine is also good)
5. Always use fresh nuts as nuts can turn bad easily.
Storing Cookies:
1. Store them in airtight containers after it cooled completely.
2. If cookies turn soft after being left in the open too long, you can re-bake them in an oven at low heat for 3-5 mins.
3. Cookies coated with chocolate, royal icing, and glaze icing have to be let set completely before being put into a container. Separate them from each other with a layer of greaseproof paper in between.
4. Sandwich cookies with filling like butter cream, jam, ganache and cream cheese should be served right after the filling is put in as the cookies get soggy quite quickly.
1. Cookies should be baked at the middle rack in the oven so they can receive even heat from both top and bottom heat elements. For bar cookies, best to be baked closer to the bottom of the oven. Bake one try at a time unless otherwise specified.
2. Before placing the cookies, line the tray with baking paper or grease the tray with butter/margarine/shortening. Cookies that use lots of egg white and sugar content should be baked in baking paper.
3. Royal icing and glaze icing make the cookies soggy. After the icing has set, put the cookies back in the oven and bake in low temperature for 5 mins to bring back the crispiness.
4. Margarine can be used in place of butter (combination of half butter and margarine is also good)
5. Always use fresh nuts as nuts can turn bad easily.
Storing Cookies:
1. Store them in airtight containers after it cooled completely.
2. If cookies turn soft after being left in the open too long, you can re-bake them in an oven at low heat for 3-5 mins.
3. Cookies coated with chocolate, royal icing, and glaze icing have to be let set completely before being put into a container. Separate them from each other with a layer of greaseproof paper in between.
4. Sandwich cookies with filling like butter cream, jam, ganache and cream cheese should be served right after the filling is put in as the cookies get soggy quite quickly.
Thursday, January 15, 2009
Cheese Cookies aka Kue Semprit Sagu Keju
I love the taste of these cookies, melt perfectly for every bite!Ingredients A:
50 g unsalted butter
25 g margarine
150 g icing sugar
1 tsp salt
1/2 tsp vanilli powder
1/2 tsp full milk powder
Ingredient B:
1 egg
Ingredient C:
50 g parmesan cheese, grated
50 g cheddar cheese, grated
170ml coconut
Ingredient D:
1 tsp baking powder
1/2 tsp baking soda
350 g tapioca flour
Method:
1. Put ingredient A into mixing bowl, cream till light. Add in (B) continue to cream till smooth and fluffy.
2. Add in C and cream again till well blended.
3. Add in the sieved D bit by bit, fold use spatula till well blended.
4. Place the mixture into the piping bag (can use shell nozzle for shape preference). Place it into the greased pan.
5. Bake at 150C for 15 mins, then down the temperature to 100C and bake again for another 15mins until well cooked and dry.
6. Keep in the airtight container.
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