Cooking Recipes as promised
- Thread starter snoopy
- Start date
goalcherry
New Member
<FONT COLOR="0000ff">hi carol</FONT>
Thank you.
Thank you.
Hi Carol
I tried to bake biscuits yesterday....however without success....I wonder y the biscuits turn out to be very soft in the end....something is terribly wrong...
Actually, when we say mix the butter & sugar until light and fluffy...how does it look like?
B'coz when I later fold in the dry ingredients and then make into small balls, they seem to "melt".....
BTW, if I'm using a non-stick pan, I wouldn't need to grease the pan anymore, rite?
Thanks a million!
I tried to bake biscuits yesterday....however without success....I wonder y the biscuits turn out to be very soft in the end....something is terribly wrong...
Actually, when we say mix the butter & sugar until light and fluffy...how does it look like?
B'coz when I later fold in the dry ingredients and then make into small balls, they seem to "melt".....
BTW, if I'm using a non-stick pan, I wouldn't need to grease the pan anymore, rite?
Thanks a million!
Hi Carol,
This is the cookie recipe that i have follow for my cookie:
Dark Chocolate cookies with sour cheeries
1 3/4 cups all-purpose flour
1 1/4 cups unsweetened Dutch process cocoa powder
2 tsp baking soda
1/4 tsp salt
1 1/4 cups (2 1/2sticks) unsalted butter, rm temp
1 1/4 cups granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1/4 teaspoon pure vanilla extract
12 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups dried sour cherries, firmly packed (9ounces)
1. Preheat over to 350degree F. Line 2 baking sheets with parchment paper; set aside.
In a medium bowl, sift together the flour, cocoa, baking soda, and salt;set aside
2. In the bowl of an electric mixed fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla extract; beat until well combined.
Add the flour mixture and beat on low speed, until just combined. Do not overbeat.
With a wooden spoon, fold in chocolate and cherries.
3. Form balls of dough, each abt 1/4cup; place balls on baking sheet abt 3 inches apart. Bake until puffed and cracked, 9 to 11 mins.
Transfer to a wire rack to cool completely. Store in an airtight container, at room temperature up to 3 days.
I do think that my cookies turn out too sweet. Not too sure if i have too little butter. I actually dont understand how much is 1 1/4cup of butter so i use abt 125g butter.
Also, my cookies were not flattend out after the bake. Its still pretty fat. unlike the picture which shows a flat and big cookie.
Do you know what went wrong?
This is the cookie recipe that i have follow for my cookie:
Dark Chocolate cookies with sour cheeries
1 3/4 cups all-purpose flour
1 1/4 cups unsweetened Dutch process cocoa powder
2 tsp baking soda
1/4 tsp salt
1 1/4 cups (2 1/2sticks) unsalted butter, rm temp
1 1/4 cups granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1/4 teaspoon pure vanilla extract
12 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups dried sour cherries, firmly packed (9ounces)
1. Preheat over to 350degree F. Line 2 baking sheets with parchment paper; set aside.
In a medium bowl, sift together the flour, cocoa, baking soda, and salt;set aside
2. In the bowl of an electric mixed fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla extract; beat until well combined.
Add the flour mixture and beat on low speed, until just combined. Do not overbeat.
With a wooden spoon, fold in chocolate and cherries.
3. Form balls of dough, each abt 1/4cup; place balls on baking sheet abt 3 inches apart. Bake until puffed and cracked, 9 to 11 mins.
Transfer to a wire rack to cool completely. Store in an airtight container, at room temperature up to 3 days.
I do think that my cookies turn out too sweet. Not too sure if i have too little butter. I actually dont understand how much is 1 1/4cup of butter so i use abt 125g butter.
Also, my cookies were not flattend out after the bake. Its still pretty fat. unlike the picture which shows a flat and big cookie.
Do you know what went wrong?
Hi Fressia,
Hummm.... Looks like the failure could be due to over-beating of the butter, causing it to be too soft & melt.
Here's some solutions:
Bake cookies a few minutes longer than suggested and immediately remove them to wire racks to cool.
Make with all butter.
Replace the egg called for in the recipe with milk for a crispier cookie.
Use more white sugar than brown to give more crispiness.
A less acidic batter spreads more and cookies will be crispier. Substitute 1/2 teaspoon baking soda per cup of flour for the baking powder called for in the recipe. The cookies will also brown better.
Use a little bit more liquid in the batter; that will help cookies to spread more, and thus be thinner and crispier.
Substitute 1 tablespoon of corn syrup for 1 tablespoon of the sugar called for in the recipe; it will make the cookies crispier and browner.
Use bread flour for drier, crispier cookies (they will be darker, too). Bread flour absorbs more liquid from the recipe than any other type of flour. All-purpose flour can also make a crispy cookie, which will be more tender than a cookie made entirely with bread flour.
Secondly, looks like your butter is too soft when it's placed in for mixing.
TESTS: To see if your butter is at ROOM TEMPERATURE, choose one or two of these tests:
1) Hold the wrapped butter in your hand and press it gently with your fingertips. If it leaves an indentation, it is at room temperature. The butter should be still firm;
2) You can bend a stick of butter with your hands, but it should still feel firm;
3) The butter should have a shiny surface but not appear greasy.
Cheers:
Carol
Hummm.... Looks like the failure could be due to over-beating of the butter, causing it to be too soft & melt.
Here's some solutions:
Bake cookies a few minutes longer than suggested and immediately remove them to wire racks to cool.
Make with all butter.
Replace the egg called for in the recipe with milk for a crispier cookie.
Use more white sugar than brown to give more crispiness.
A less acidic batter spreads more and cookies will be crispier. Substitute 1/2 teaspoon baking soda per cup of flour for the baking powder called for in the recipe. The cookies will also brown better.
Use a little bit more liquid in the batter; that will help cookies to spread more, and thus be thinner and crispier.
Substitute 1 tablespoon of corn syrup for 1 tablespoon of the sugar called for in the recipe; it will make the cookies crispier and browner.
Use bread flour for drier, crispier cookies (they will be darker, too). Bread flour absorbs more liquid from the recipe than any other type of flour. All-purpose flour can also make a crispy cookie, which will be more tender than a cookie made entirely with bread flour.
Secondly, looks like your butter is too soft when it's placed in for mixing.
TESTS: To see if your butter is at ROOM TEMPERATURE, choose one or two of these tests:
1) Hold the wrapped butter in your hand and press it gently with your fingertips. If it leaves an indentation, it is at room temperature. The butter should be still firm;
2) You can bend a stick of butter with your hands, but it should still feel firm;
3) The butter should have a shiny surface but not appear greasy.
Cheers:
Carol
Hi Freesia,
not sure if I'm right. I baked cookies last weekend. The recipe time stated 15-20 mins, but when I use a metal stick to poke it, the cookies are still soft. So I let it bake longer.
As for the non-stick pan, even if it's non-stick, I still grease it when the recipe say so. by the way, the pan is not really non-stick. Food will still stick on it.
not sure if I'm right. I baked cookies last weekend. The recipe time stated 15-20 mins, but when I use a metal stick to poke it, the cookies are still soft. So I let it bake longer.
As for the non-stick pan, even if it's non-stick, I still grease it when the recipe say so. by the way, the pan is not really non-stick. Food will still stick on it.
Hi Clari,
From the recipe, it's started 2 tsp of baking soda, that's bit too much... Reduce to 1/4 or 1 tsp instead. So the cookies will not be too "expanded"
The % of flour to butter is not even... Too much butter used.
Ok, here's the unit conversion for Butter or Margarine
U.S. Cups To Grams
1/8 cup ...... 30 grams
1/4 cup ...... 55 grams
1/3 cup ...... 75 grams
3/8 cup ...... 85 grams
1/2 cup ...... 115 grams
5/8 cup ...... 140 grams
2/3 cup ...... 150 grams
3/4 cup ...... 170 grams
7/8 cup ...... 200 grams
1 cup ...... 225 grams
Hope this helps...
Maybe you shall try another recipe...
Cheers:
Carol
From the recipe, it's started 2 tsp of baking soda, that's bit too much... Reduce to 1/4 or 1 tsp instead. So the cookies will not be too "expanded"
The % of flour to butter is not even... Too much butter used.
Ok, here's the unit conversion for Butter or Margarine
U.S. Cups To Grams
1/8 cup ...... 30 grams
1/4 cup ...... 55 grams
1/3 cup ...... 75 grams
3/8 cup ...... 85 grams
1/2 cup ...... 115 grams
5/8 cup ...... 140 grams
2/3 cup ...... 150 grams
3/4 cup ...... 170 grams
7/8 cup ...... 200 grams
1 cup ...... 225 grams
Hope this helps...
Maybe you shall try another recipe...
Cheers:
Carol
okeanosmao
New Member
hi everyone,
just happen to c this forum. wow, here really tok abt baking n cooking. so nice..yum! yum!
i've tried to bake chocolate cookies twice and it either becomes dark at the bottom or jus a little bit over brown.taste wise is okie except tat the cookies are too hard ard the edge.
i'm using 18L of tefal oven and i followed the recipe from the book, use to make 35 cookies. i think my oven is small for the quantity, wonder how can i bake cookies just rite for the oven w/o having to divide into 4 times to bake.if i leave the flour open on the table for ard 15 mins( while waiting for the first batch of cookies to turn golden brown), will the taste n colour changed as the time pass? i always drop teaspoons onto the baking tray however the cookies always turn into big round shapes.
can advise me on all these? me newcomer to baking, hope to learn more.
really helps me alot in this forum.
thanks!
just happen to c this forum. wow, here really tok abt baking n cooking. so nice..yum! yum!
i've tried to bake chocolate cookies twice and it either becomes dark at the bottom or jus a little bit over brown.taste wise is okie except tat the cookies are too hard ard the edge.
i'm using 18L of tefal oven and i followed the recipe from the book, use to make 35 cookies. i think my oven is small for the quantity, wonder how can i bake cookies just rite for the oven w/o having to divide into 4 times to bake.if i leave the flour open on the table for ard 15 mins( while waiting for the first batch of cookies to turn golden brown), will the taste n colour changed as the time pass? i always drop teaspoons onto the baking tray however the cookies always turn into big round shapes.
can advise me on all these? me newcomer to baking, hope to learn more.
really helps me alot in this forum.
thanks!
strawberry
New Member
hi gals,
me new here, i'm very interested in cooking, both western and chinese, baking cakes also interested, but not so good at it..
besides sharing recipes here, i would like to suggest maybe one day we shall all gather at each others house to cook or bake something???
me new here, i'm very interested in cooking, both western and chinese, baking cakes also interested, but not so good at it..
besides sharing recipes here, i would like to suggest maybe one day we shall all gather at each others house to cook or bake something???
L
luckybird
Guest
Hi <FONT COLOR="aa00aa">Dolphin,</FONT>
So happy that you succeeded in baking cookies, agree with you, baking cookies is simple and taste good... last night i tried 2nd time with the same recipe, i lowered down 30c of temperature and reduce the amount of sugar, it's much better in color and taste!
<FONT COLOR="aa00aa">Clari,</FONT>
How about trying the recipe i emailed to you? i have tried 2 times and it's really simple and yummy...
<FONT COLOR="aa00aa">Carol,</FONT>
Thank you so much for the tips of baking cookies, it's so useful to me!!!
I would like to try different kinds of cookies, as i can just bring it to office for tea-break or enjoy it anytime at home! as for cakes, i'm afraid of its complication and it's not easy to finish!(esp if not 100% successful)
So happy that you succeeded in baking cookies, agree with you, baking cookies is simple and taste good... last night i tried 2nd time with the same recipe, i lowered down 30c of temperature and reduce the amount of sugar, it's much better in color and taste!
<FONT COLOR="aa00aa">Clari,</FONT>
How about trying the recipe i emailed to you? i have tried 2 times and it's really simple and yummy...
<FONT COLOR="aa00aa">Carol,</FONT>
Thank you so much for the tips of baking cookies, it's so useful to me!!!
hi carol,
mind sending me yr compilation of receipes for Romantic dinner for 2?
Thanks
email me at [email protected]
Thank U
mind sending me yr compilation of receipes for Romantic dinner for 2?
Thanks
email me at [email protected]
Thank U
strawberry
New Member
hi carol,
pls send me too, for your compilation of receipes for romantic dinner for 2.
here's my email: [email protected]
Thanks!!
pls send me too, for your compilation of receipes for romantic dinner for 2.
here's my email: [email protected]
Thanks!!
Hi Maro / strawberry,
Pls forward me a copy of the romantic dinner for 2 if Carol happen to email you. My email is [email protected]
i have been asking her a few times, but yet to hear from her yet leh....
Pls let me know. Thanks!
Pls forward me a copy of the romantic dinner for 2 if Carol happen to email you. My email is [email protected]
i have been asking her a few times, but yet to hear from her yet leh....
Pls let me know. Thanks!
okeanosmao
New Member
hi dolpin,
i'm using conventional oven.can bake cake and steaming.i think shld be conventional.
i'm using conventional oven.can bake cake and steaming.i think shld be conventional.
Hi Carol,
I'm referring to the egg tart recipe that you've posted in 28/5/02.
Can I check with you, at step 2, the recipe says to place the cut dough in the tart mould. Does that mean I need to 're-shape' the dough according to the tart mould when I place into it? And do I need to grease the mould or should I use cake cup? If use cake cup, does the egg tart sticks to the cup like muffin?
Thank you
Egg tart
Ingredients:
- 2 cups all-purpose flour
- 5/8 cup butter
- 1 egg yolk
- 7 tbsp confectioners' sugar
- 2 tbsp evaporated milk
- 5 eggs
- 3/4 cup white sugar
- 1 1/8 cups boiling water
- 1/2 cup evaporated milk
- 2 tbsp custard powder
- 1/4 tsp distilled white vinegar
Method:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Cream butter and confectioners' sugar. Mix in egg yolk, flour, and 2 tablespoons evaporated milk. Roll dough out thinly, and cut out rounds with a fluted cutter. Place into tart molds.
3. Bake for 12 minutes.
4. Beat eggs. Mix in 1/5 cup evaporated milk, custard powder, and white vinegar. Dissolve sugar in boiling water, and pour into custard mixture. Mix well, and let stand to remove air bubbles. Pour the egg custard into the baked tart shells.
5. Bake for 10 minutes. Cool.
I'm referring to the egg tart recipe that you've posted in 28/5/02.
Can I check with you, at step 2, the recipe says to place the cut dough in the tart mould. Does that mean I need to 're-shape' the dough according to the tart mould when I place into it? And do I need to grease the mould or should I use cake cup? If use cake cup, does the egg tart sticks to the cup like muffin?
Thank you
Egg tart
Ingredients:
- 2 cups all-purpose flour
- 5/8 cup butter
- 1 egg yolk
- 7 tbsp confectioners' sugar
- 2 tbsp evaporated milk
- 5 eggs
- 3/4 cup white sugar
- 1 1/8 cups boiling water
- 1/2 cup evaporated milk
- 2 tbsp custard powder
- 1/4 tsp distilled white vinegar
Method:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Cream butter and confectioners' sugar. Mix in egg yolk, flour, and 2 tablespoons evaporated milk. Roll dough out thinly, and cut out rounds with a fluted cutter. Place into tart molds.
3. Bake for 12 minutes.
4. Beat eggs. Mix in 1/5 cup evaporated milk, custard powder, and white vinegar. Dissolve sugar in boiling water, and pour into custard mixture. Mix well, and let stand to remove air bubbles. Pour the egg custard into the baked tart shells.
5. Bake for 10 minutes. Cool.
L
luckybird
Guest
Hi Clari,
ya, "su you" means "shortening"...
Please lower down 30<SUP>o</SUP>C(means using 160<SUP>o</SUP>C instead of 190<SUP>o</SUP>C) if you are using non-stick pan as me, and bake around 12-14 mins.
i reduced the amount of sugar and brown sugar ("hong tang") from 50g to 40g each, and change chocolate chips to coco chips as i prefer not so sweet cookies...
Please use a spoon to roughly measure batter used so as to equal the size of the cookies...
ya, "su you" means "shortening"...
Please lower down 30<SUP>o</SUP>C(means using 160<SUP>o</SUP>C instead of 190<SUP>o</SUP>C) if you are using non-stick pan as me, and bake around 12-14 mins.
i reduced the amount of sugar and brown sugar ("hong tang") from 50g to 40g each, and change chocolate chips to coco chips as i prefer not so sweet cookies...
Please use a spoon to roughly measure batter used so as to equal the size of the cookies...
S
sl
Guest
Hi berries, I've a recipe for Pineapple Tarts. I've tried it for the Chinese New Year and turned out to be quite gd.
PINEAPPLE TARTS
INGREDIENTS: 125g butter
1 tablespoon icing sugar
1 tablespoon milk powder
1 tablespoon custard powder
2 egg yolks or 1 egg
½ teaspoon vanilla essence
180g plain flour / Top flour
FILLINGS: 2 pineapple
200g sugar
Pandan leaf
Mix the above and cook till thick
METHOD:
1. Stir butter, icing sugar, egg yolks and vanilla essence only until well mixed
2. Add sieved flour and milk powder
3. Knead lightly until firm
4. Roll out on lightly floured board
5. Cut circles to fit fluted patty tins
6. Fill pastry case with pineapple jam
7. Brush top with egg white only. Bake at higher temperature until golden brown. Bake at 170oC for 20 – 25 minutes.
Cheers
SL
PINEAPPLE TARTS
INGREDIENTS: 125g butter
1 tablespoon icing sugar
1 tablespoon milk powder
1 tablespoon custard powder
2 egg yolks or 1 egg
½ teaspoon vanilla essence
180g plain flour / Top flour
FILLINGS: 2 pineapple
200g sugar
Pandan leaf
Mix the above and cook till thick
METHOD:
1. Stir butter, icing sugar, egg yolks and vanilla essence only until well mixed
2. Add sieved flour and milk powder
3. Knead lightly until firm
4. Roll out on lightly floured board
5. Cut circles to fit fluted patty tins
6. Fill pastry case with pineapple jam
7. Brush top with egg white only. Bake at higher temperature until golden brown. Bake at 170oC for 20 – 25 minutes.
Cheers
SL
L
luckybird
Guest
Hi Carol,
Do you know where i can buy mirin? What does it look like? Thanks.
Do you know where i can buy mirin? What does it look like? Thanks.
B
beginner
Guest
Hi,
I'm a beginner in baking.
I need to buy all the baking utensils.
Where can I purchase the utensils that is cheap?
What should I buy first?
I'm a beginner in baking.
I need to buy all the baking utensils.
Where can I purchase the utensils that is cheap?
What should I buy first?
Hi okeanosmao,
The reson why the cookies turn out dark at bottom is due to Cookie sheets not prepared according to the recipe.
Cookies are still hot from the oven
The solution is to use parchment paper to line pans. Or, lightly grease pan before using. (Note: cookies spread more on greased sheets so parchment paper is preferred.)
Let the cookies cool on the pans for a few minutes before transferring to wire racks.
The reson why the cookies turn out dark at bottom is due to Cookie sheets not prepared according to the recipe.
Cookies are still hot from the oven
The solution is to use parchment paper to line pans. Or, lightly grease pan before using. (Note: cookies spread more on greased sheets so parchment paper is preferred.)
Let the cookies cool on the pans for a few minutes before transferring to wire racks.
Hi berries,
Here's the recipe for fruitcake.
Brazil Nut Fruitcake
INGREDIENTS: (Makes 3 - 8x4 inch loaf pans)
4 eggs
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 cup white sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 pound red candied cherries
1 pound green candied cherries
1 pound Brazil nuts
1 pound walnut halves
1 pound pecan halves
2 pounds pitted dates
METHOD:
1.Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans and line them with parchment or waxed paper.
2 Beat eggs, salt and vanilla together until very light and lemon colored. Stir in sugar, 1 cup flour and baking powder.
3 Place cherries, nuts, and dates into a large bowl. Dust with the remaining 1/2 cup flour. Then stir in sugar mixture. There is very little batter which makes this a very stiff mixture. Mix with hands.
4 Press batter into prepared loaf pans. Bake for 1 hour.
Cheers...
Here's the recipe for fruitcake.
Brazil Nut Fruitcake
INGREDIENTS: (Makes 3 - 8x4 inch loaf pans)
4 eggs
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 cup white sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 pound red candied cherries
1 pound green candied cherries
1 pound Brazil nuts
1 pound walnut halves
1 pound pecan halves
2 pounds pitted dates
METHOD:
1.Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans and line them with parchment or waxed paper.
2 Beat eggs, salt and vanilla together until very light and lemon colored. Stir in sugar, 1 cup flour and baking powder.
3 Place cherries, nuts, and dates into a large bowl. Dust with the remaining 1/2 cup flour. Then stir in sugar mixture. There is very little batter which makes this a very stiff mixture. Mix with hands.
4 Press batter into prepared loaf pans. Bake for 1 hour.
Cheers...
Hi Luckybird,
Mirin is a low-alcohol, sweet, golden wine made from glutinous rice. Essential to the Japanese cook, mirin adds sweetness and flavor to a variety of dishes, sauces and glazes. It's available in all Japanese markets and the gourmet section of some supermarkets. Mirin is also referred to simply as RICE WINE.
Mirin is a low-alcohol, sweet, golden wine made from glutinous rice. Essential to the Japanese cook, mirin adds sweetness and flavor to a variety of dishes, sauces and glazes. It's available in all Japanese markets and the gourmet section of some supermarkets. Mirin is also referred to simply as RICE WINE.
Hi tyr,
Some Christmas cookies recipes to share:
Lime Meltaways
INGREDIENTS: (Makes about 10 dozen)
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Grated zest of 2 limes
2 tablespoons freshly squeezed lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
METHOD:
1. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.
2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.
3. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.
4. Heat oven to 350°. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
____________________________________________________________________________________________________
Holiday Tree Cookies
For Cookies:Makes 36 to 48 cookies
1/3 cup vegetable shortening
1/3 cup butter or margarine, softened
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
2 cups all-purpose flour
For Icing:
1 cup sifted powdered sugar
1/4 teaspoon vanilla
1 tablespoon milk
Few drops food coloring (optional)
FOR COOKIES: In a large mixing bowl beat the shortening and butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, and salt; beat till combined. Beat in the egg, milk, and vanilla. Beat in as much of the flour as you can with a mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill for 3 hours, or till dough is easy to handle.
Shape dough into 8-inch-tree shape on prepared baking sheets.
On a lightly floured surface, roll each half of the dough to a 1/8-inch thickness. Using 2- or 2 1/2-inch cutters, cut dough into desired holiday shapes, such as hearts, shamrocks, eggs, rabbits, flags, turkeys, pumpkins, or trees. Place 1 inch apart on ungreased cookie sheets.
Bake in a preheated 375 degrees F oven for 7 to 8 minutes, or till edges are firm and bottoms are lightly browned. Remove cookies and cool on a rack.
Decorate as desired.
Cheers...
Some Christmas cookies recipes to share:
Lime Meltaways
INGREDIENTS: (Makes about 10 dozen)
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Grated zest of 2 limes
2 tablespoons freshly squeezed lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
METHOD:
1. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.
2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.
3. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.
4. Heat oven to 350°. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
____________________________________________________________________________________________________
Holiday Tree Cookies
For Cookies:Makes 36 to 48 cookies
1/3 cup vegetable shortening
1/3 cup butter or margarine, softened
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
2 cups all-purpose flour
For Icing:
1 cup sifted powdered sugar
1/4 teaspoon vanilla
1 tablespoon milk
Few drops food coloring (optional)
FOR COOKIES: In a large mixing bowl beat the shortening and butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, and salt; beat till combined. Beat in the egg, milk, and vanilla. Beat in as much of the flour as you can with a mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill for 3 hours, or till dough is easy to handle.
Shape dough into 8-inch-tree shape on prepared baking sheets.
On a lightly floured surface, roll each half of the dough to a 1/8-inch thickness. Using 2- or 2 1/2-inch cutters, cut dough into desired holiday shapes, such as hearts, shamrocks, eggs, rabbits, flags, turkeys, pumpkins, or trees. Place 1 inch apart on ungreased cookie sheets.
Bake in a preheated 375 degrees F oven for 7 to 8 minutes, or till edges are firm and bottoms are lightly browned. Remove cookies and cool on a rack.
Decorate as desired.
Cheers...
okeanosmao
New Member
hi dolphin,
thanks anyway.
hi carol,
i did lightly grease the tray but turn out colour darker. n i can only put 9 cookies one at a time but i follow the recipes which can make 35 cookies.in this way, it will take a longer time to bake.then will the flour changed its taste n colour?
where to buy parchment paper? available at poon huat?
hi beginner,
i normally buy some of my baking utensils at phoon huat. this is the website: www.phoonhuat.com
u can try here.
thanks anyway.
hi carol,
i did lightly grease the tray but turn out colour darker. n i can only put 9 cookies one at a time but i follow the recipes which can make 35 cookies.in this way, it will take a longer time to bake.then will the flour changed its taste n colour?
where to buy parchment paper? available at poon huat?
hi beginner,
i normally buy some of my baking utensils at phoon huat. this is the website: www.phoonhuat.com
u can try here.
Hi Carol
Alike to what okeanosmao has said, is it advisable to use n prepare only half portion of ingredients as stated the receipe so as not to waste the materials and avoid baking many rounds....
p/s....Are you a cook or instructor in cooking? It may sound funny, but do u think there's any chance if you can have a real demo bakery class? I find it very hard to learn bakery as I can't visualise the outputs in each step would turn out....
Thanks!
Alike to what okeanosmao has said, is it advisable to use n prepare only half portion of ingredients as stated the receipe so as not to waste the materials and avoid baking many rounds....
p/s....Are you a cook or instructor in cooking? It may sound funny, but do u think there's any chance if you can have a real demo bakery class? I find it very hard to learn bakery as I can't visualise the outputs in each step would turn out....
Thanks!
B
beginner
Guest
Hi okeanosmao
Thanks!
I'm really excited on starting my baking adventure.
Thanks!
I'm really excited on starting my baking adventure.
L
luckybird
Guest
Hi Carol,
Thank you so much for your explanation of mirin...
Clari,
Thanks too...
Thank you so much for your explanation of mirin...
Clari,
Thanks too...
L
luckybird
Guest
Hi Freesia,
Phoon huat holds cooking demo everyday, $5 per session for members, and can get $5 voucher to buy anything at their outlets... I have attended once, it's quite good...
All,
There is a Taiwan program "Zuo(4)dian(3)xin(1),guo(4)sheng(1)huo(2)" at TVBS asia everyday, it's wonderful, I have learnt a lot ... also good for beginners...
Phoon huat holds cooking demo everyday, $5 per session for members, and can get $5 voucher to buy anything at their outlets... I have attended once, it's quite good...
All,
There is a Taiwan program "Zuo(4)dian(3)xin(1),guo(4)sheng(1)huo(2)" at TVBS asia everyday, it's wonderful, I have learnt a lot ... also good for beginners...
S
sl
Guest
Hi Luckybird, is the class at Phoon Huat hands-on? Do we have a chance to bake on the spot too? $5 is really cheap leh. I came across a class on papers and it cost $80 for 4 types of cookies. I'm still considering as it looks expensive.
Cheers
SL
Cheers
SL
Hi SL
Think the $5 class is not a hands on class. They do have hands on but will cost abt $30 or $35 for 2 recipe.
Hi Carol
Thanks for the Xmas recipe. Wld love to try the Lime meltaways as the instruction looks simple. However, wld you mind explaining to me the following:
1) Is there a difference bet confectioners' sugar and the normal caster sugar?
2) how much is 1 1/2 sticks of unsalted butter?
3) is cornstarch what we get when we melt some corn flour in water?
4) Can use plain flour if we dont have all purpose flour?
Sorry for asking so many qns. Me just started baking thus very ignorant abt all this ingredient and measurement stuff.
Think the $5 class is not a hands on class. They do have hands on but will cost abt $30 or $35 for 2 recipe.
Hi Carol
Thanks for the Xmas recipe. Wld love to try the Lime meltaways as the instruction looks simple. However, wld you mind explaining to me the following:
1) Is there a difference bet confectioners' sugar and the normal caster sugar?
2) how much is 1 1/2 sticks of unsalted butter?
3) is cornstarch what we get when we melt some corn flour in water?
4) Can use plain flour if we dont have all purpose flour?
Sorry for asking so many qns. Me just started baking thus very ignorant abt all this ingredient and measurement stuff.
L
luckybird
Guest
Hi SL,
The class at Phoon Huat is a demonstration not hands-on,we can only watch and ask questions, it's good for beginners... they'll change recipe everyweek, some people also join when their favorite recipes come... as it has a makan session, if u like the taste, than go home and try loh...
as we can rec $5 voucher, so it considers foc if got anything to buy at phoon huat...
I think the baking courses at CCs will be cheaper, but don't know how good it is...
The class at Phoon Huat is a demonstration not hands-on,we can only watch and ask questions, it's good for beginners... they'll change recipe everyweek, some people also join when their favorite recipes come... as it has a makan session, if u like the taste, than go home and try loh...
as we can rec $5 voucher, so it considers foc if got anything to buy at phoon huat...
I think the baking courses at CCs will be cheaper, but don't know how good it is...
Anyone tried grilled chicken before? Need advise from you gals.
I'm using Ariston conventional oven. For grilled chicken, I used the fan-assisted mode whereby the heat will circulate around the oven (which is recommended in the oven user guide manual). I placed the whole chicken on the rack, grill for an hour. The chicken skin is crispy on the top but not crispy at the bottom. why is this so? Do I need to turn the chicken over? I thought under the fan-assisted mode, the heat is supposed to be evenly spread around the oven, so the bottom should be crispy also. Anyone has any idea?
thanks
I'm using Ariston conventional oven. For grilled chicken, I used the fan-assisted mode whereby the heat will circulate around the oven (which is recommended in the oven user guide manual). I placed the whole chicken on the rack, grill for an hour. The chicken skin is crispy on the top but not crispy at the bottom. why is this so? Do I need to turn the chicken over? I thought under the fan-assisted mode, the heat is supposed to be evenly spread around the oven, so the bottom should be crispy also. Anyone has any idea?
thanks