Category: recipes [甜品小食食譜]

Dec 12 2010

Chocolate Gooey Butter Cookies

(recipe courtesy Paula Deen)

Ingredients :
– 1 (8 oz) brick cream cheese, room temperature
– 1 stick butter, room temperature
– 1 egg
– 1 tsp vanilla extract
– 1 (18 oz) box moist chocolate cake mix
– confectioners’ sugar, for dusting

Direction :
– preheat oven to 350F
– in a large bowl with an electric mixer, cream the cream cheese and butter until smooth
– beat in the egg
– then beat in the vanilla extract
– beat in the cake mix
– cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls
– roll the chilled batter into tablespoon sized balls and then roll them in confectioners’ sugar
– place on an ungreased cookie sheet, 2 inches apart
– bake 12 minutes
– the cookies will remain soft and ‘gooey’
– cool completely and sprinkle with more confectioners’ sugar, if desired.

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Nov 30 2010

Connie Butter Cake – follow up

This is how the butter cake should looks like !!!  Previous post link http://www.karlng.com/blog/?p=2551

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Nov 28 2010

Connie Butter Cake

Since I have bought a new toy recently, so this afternoon I used it to bake the ‘Connie Butter Cake’ (it is my friend Connie’s recipe). You may found it is pretty funny that half of the cake has over-baked color while the other half is normal. It is mainly because I baked two trays at the same time and that is the result. So I have learned a lesson that never bake two trays in the oven at the same time. ^o^

Here is the recipe for the butter cake :-

Ingredient:
butter 180 g
sugar 140 g
cake flour 165 g
baking powder 1/2 tsp
salt 1/4 tsp
egg (large) 3
vanilla extract 1 tsp
evaporated milk 30 g

Method:
– in a stand mixer, add in butter & sugar, beat until pale color, add eggs, one at a time
– sift flour, baking powder and salt, each time add 1/3 of the flour into the butter mixture, beat well, then add vanilla extract & milk, beat the mixture until smooth
– preheat oven to 375F, bake for about 30 minutes

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Nov 20 2010

杏仁脆片


材 料 :

– 蛋 白 2 個 ( 室 溫 )
– 糖 粉 (icing sugar) 80 g ( 篩 好 )
– 麵 粉 (all purpose flour) 30 g ( 篩 好 )
– 杏 仁 片 200 g
– 牛 油 ( 煮 融 ) 30 g

做 法 :預 熱 焗 爐 325F

1. 將 篩 過 的 糖 粉 逐 些 加 入 蛋 白 內 ,用 打 蛋 器 攪 拌 至 糖 粉 溶 化 。
2. 加 入 篩 過 的 麵 粉 ,仔 細 攪 拌 至 均 勻 。
3. 再 加 入 杏 仁 片 ,用 刮 刀 拌 勻 。
4. 最 後 加 入 煮 融 牛 油 ,拌 勻 成 為 麵 糊 。
5. 取 一 大 匙 杏 仁 麵 糊 ,放 在 有 parchment paper 的 焗 盆 上 ,用 叉 慢 慢 推 開 杏 仁 片 ,成 薄 薄 的 片 狀 。
6. 放 入 焗 爐 焗 15 分 鐘 , 直 至 金 黃 色 。
7. 取 出 後 ,放 在 架 上 待 涼 。

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Nov 19 2010

蛋 撻

材 料:
水 12 oz
白 糖 5 oz
蛋 8 oz (約 4 只 extra large)
花 奶 2 oz
撻 皮 24 個

做 法:
– 溶糖 於 水 ,待 冷
– 打 蛋 ,用 篩 隔 渣 ,加 入 糖 水 攪 勻
– 加 入 花 奶 ,攪 勻
– 倒 入 撻 皮 內 ,約 8 分 滿
預 熱 焗 爐 400F ,焗 15 分 鐘

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