Home Recipe Bake Melt In Mouth Butter Cookies Recipe

 

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Indonesia Layer Cake with Cranberries Recipe

When I looked back my post on Hawflakes Layer Cake, I just realised that it has been more than one year since I last baked my Indonesia layer cake. I bought a can of butter for baking layer cake and kept until it was expired. I quickly grab it to bake for my next Indonesia Layer Cake with Cranberry. This time, I follow exactly the recipe in my blog too, with slight modification, I change the filling to cranberries. For my hawflakes and prune layer cake, I managed to bake a total of 8 layers cake but for this one, I get only 7 layers. It was still very delicious and as good as last two cakes! I spent less than 3 hours for this cake. You can substitude cranberries with raisins too if you like as the taste of cranberries in this cake taste very similar to raisins. Recipe here: (more picture can refer here) Ingredients: 340g tinned butter180g icing sugar (sifted)1tbsp sweet condensed milk 12 egg yolk1/2tsp vanilla essense1tbsp brandy (optional) 100g plain flour (sifted together with mixed spice)1.5tsp mixed spice 4 egg white Some cranberry and red colouring Method: 1. Cream butter and icing sugar with mixer (using k-beater) at medium speed until fluffy. Add in sweet condensed milk and continue cream until well combined.2. In separate bowl, beat egg yolks, brandy and vanilla essense with handwhisk until pale.3. Continue mixer at medium speed (step 1), slowly pour egg yolks into butter mixture and cream until well combined.4. Switch mixer to low speed, add in sifted flour and mixed spice, beat until well combined.5. In separate big bowl, beat egg white until very hard.6. Scoop 3~5 tbsp of mixture (4) into beaten egg white, stir with spoon until combined.7. Add (6) into remaining (4) mixture and mix at low speed until well combined. To bake:1. Preheat oven at 200C (TOP & BOTTOM fire).2. Line square cake tin bottom layer with baking paper. Oil the paper to hold it well with cake tin.3. Pour one cup of mixture into cake tin, make the layer even with spatula.4. Bake at oven until top layer is brown. (about 6~8 minutes depend on oven)5. When done for first layer, take out from oven, switch oven to TOP fire only. Poke cake's bubble with toothpick (if any).6. Pour another cup of mixture to make second layer.7. Repeat step (3) ~ (4) until second last layer, switch oven to TOP & BOTTOM fire, 180C.8. Continue to bake last layer until brown.9. Remove cake from oven and cool it at wire rack. *Note1: Arrange cranberries at 3rd & 6th layer. Press lightly with toothpick after pour 3rd and 6th layer mixture. *Note2: Take out 2 cups of mixture and add a few drops of red colouring, mix well. Pour 1 cup of red mixture on 2nd and 6th layer of cake.

 

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Easy Ice Cream Cake

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Melt In Mouth Butter Cookies Recipe PDF Print E-mail
Written by Administrator   
Friday, 28 October 2011 16:39
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MeltInMouth_2The word "Melt in mouth" attracted my attention when I saw some bloggers share their recipe with above title. I have copy down the recipe and bake it at home. It is a good recipe where I can bake again on coming Chinese New Year.

Recipe here...

Ingredients:
125g butter
40g icing sugar (sifted)
125g potato starch
80g plain flour (or superfine flour)

Method:
1. Beat butter and icing sugar until fluffy and light colour.
2. Sift in potato starch and plain flour, mix to form a soft dough.
3. Roll to small balls, press lightly with fork. After each press, dip fork in water.
4. Bake at 170C for 15mins.

MeltInMouth_3

MeltInMouth

Writer's notes:
I expected the cookies to be "melted in mouth" immediately when it started to keep contact with my saliva. Tongue out But it needs to take sometime and in fact need some bite on it in order to "melt".

To describe the cookies, I can say it is quite alike with Chinese New Year cookies, kuih bangkit, which can be easily melted in your mouth. This "melt in mouth" butter cookies needs slightly more "efford" compare to kuih bangkit to be "melted" in your mouth. Wink

 


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Comments   

 
#3 MnY - Yong SH 2012-02-12 22:32
Hi Jane Lee, thanks for ur comment. I have read through ur recipe. Will try ur recipe in future. :-)
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#2 Jane Lee 2012-02-10 13:18
You might need to re-adjust the proportion of potato flour and plain flour in order to get the unique softness.

it's 3 : 1

by using this proportion, cookies will turn super soft buy nice!

However you may try to put in 2 :1 :1 of Potato flour, Tapioca flour and plain flour to get best result.
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#1 Siang 2011-12-11 03:47
Hi. I would love to invite you to join Homebakers.Alli ance. :-)

My mission is to
- Unite every passionate homebakers in this planet.
- Improve the branding and quality of homebaked goods.
- Making them the preferred choice (compare to factory products) by the consumers.

Please join us and revolutionize the baking industry.

http://homebakers-alliance.com/
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