Nastar

Source : IG @eliz_willyam

Ingredients:
125 gr Butter
25 gr Icing Sugar
1 Egg yolk
140 gr Plain flour
40 gr Corn flour
20 gr Milk powder

1 Egg yolk + 1tsp milk, for egg wash

Pineapple filling (homemade or store-bought)

Method:
- Cream butter and icing sugar for 2 minutes.
- Add in egg yolk one,beat until combine.
- Mix in the shifted plain flour, corn flour and milk powder, mix till become a soft and not sticky dough.
- Roll pineapple filling into ball (8g each) and roll dough into ball (10g each).
- Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into an oval roll.
- Use pincher to make few pinches on the roll to create the vein of leaf. Apply egg wash with a brush.
- Bake in preheated oven at 150C for 25-30mins or till golden brown.
- Cool completely before storing.

I am submitting this post to :

Cook and Celebrate: Chinese New Year 2016

hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

Melt-in-the-mouth Pineapple Tarts

Source : Sonia a.k.a Nasi Lemak Lover

Ingredients:

350 gr Butter

100 gr Condensed milk or sweetened creamer

510 gr Plain flour / all purpose flour

2 Egg yolks

1 Egg yolk +1tsp milk, for egg wash

700g Pineapple filling (homemade or store-bought)

Method:

- Cream butter and condensed milk till light.

- Add in egg yolk one at a time, and beat until combine.

- Mix in flour, mix till become a soft and not sticky dough.

- Roll pineapple filling into ball (8g each) and roll dough into ball (10g each).

- Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.

- Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.

- Bake in preheated oven at 160C for 25-30 mins or till golden brown.

- Cool completely before storing.

I am submitting this post to :

Cook and Celebrate: Chinese New Year 2016

hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

Crunchy Peanut Cookies

This year I baked 2 types of peanuts cookies, melted peanut butter cookies and crunchy peanut cookies. If you prefer melt in the mouth version, you may try this recipe, but if you prefer crunchy original taste of ground peanut cookies, you will like the below recipe :) 

Thanks Kimmy for sharing with us, it's yummy and addictive, just like eating real peanut :) I'm too lazy making the nuts from the scratch, I just bought ready ground peanut from uncle. who selling the pancake :) I found his ground peanut is very fragrant compare to the one bought off the shelf. 

Source : Cooking Pleasure

Ingredients (with modification):

200 gr Gound Peanuts

200 gr Plain flour

70 gr Icing sugar

1/3 tsp salt

1/2 tbsp butter

50-70 ml Vegetable oil

1 egg - beaten for glazing

Method :

- Mix peanuts with sugar, salt and butter.  Mix well, then add in flour in batches.

- Combined well then gradually add in oil [you may need all the oil]. 

- The dough is ready once you can roll it into a ball and does not stick to the hand.  Rest dough for 30 minutes.

- Pinch a small piece and roll into a ball. Place on parchment paper, leaving some space in between.  Do the same until the baking tray is filled with dough.

- Press each ball lightly with the end of a chopstick.  Brush egg glaze evenly over peanut cookies.

- Bake in preheated oven at 180 degrees C for 12-15 minutes or until golden brown.

- Remove cookies to cool on wire rack before storing in airtight containers.  The cookies are very 'fragile', handle with care.

Yields : approx. 1 bottle 

I am submitting this post to :

#   My Treasured Recipes #5 Chinese New Year Goodies (Jan/Feb 2015) hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Chairmaine of Mimy Bakery

#   Cook & Celebrate: CNY organised by Baby Sumo from Eatyour heart out, Diana from Domestic GoddessWannabe and Zoe from Bake for HappyKids

Here, I would like to wish you 

a HAPPY CHINESE NEW YEAR 2015

Golden Pineapple Balls

Source : Wen's Delight

Ingredients:

230 gr Butter (SCS salted butter) - thawed for 15mins before beating.

35 gr Castor sugar ( I used 20 gr )

1 tsp Icing sugar ( I used 40 gr )

2 Egg yolks (33-35g)

1 tsp Vanilla

340g Top flour

25g Full cream milk ( I used milk powder)

500 Pineapple filling

1 no Beaten egg for egg wash (remove 1 tbsp of white & add 2 drops of oil)

Method:

- Preheat oven at 170-180C ( my oven I used 150C ). Line the baking tray.

- Beat butter, sugar, icing sugar & vanilla for 2 to 3 mins.

- Add in egg yolks till well mix.

- Add in sifted flour & milk powder by using a spatular. (do not overmix)

- Divide the pineapple filling into 6g balls.

- Split the dough into 8g and wrap the filling.

- Egg wash & bake on the line tray at 170-180C for 20 mins.

Yields : approx. 70 pcs

As requested by my son, as he only like the skin but not pineapple filling, some I wrapped the filling with chocolate chips and made the popular sheep design cookies via facebook.

I am submitting this post to :

#   My Treasured Recipes #5 Chinese New Year Goodies (Jan/Feb 2015) hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Chairmaine of Mimy Bakery

#   Cook & Celebrate: CNY organised by Baby Sumo from Eat yourheart out, Diana from Domestic GoddessWannabe and Zoe from Bake for Happy Kids

Bak Kwa Cookies

Source : Passionate about Baking via Anncoo Journal

Ingredients:

125 gr Butter, soften

35 gr Icing Sugar

40 gr small Egg

½ tsp Vanilla Extract

200 gr Plain Flour

65 gr Bak Kwa, mini diced

Method:

- Cream butter and sugar till light and fluffy.

- Add the egg and beat till well incorporated.

-  Add Vanilla and mix.

 - Add the flour and bak kwa, and mix thoroughly.

- Put the dough in a plastic bag, roll it out evenly.

- Refrigerate it for at least 30 minutes until firm.

- Use a scraper dessert spoon to cut scrape dough into small sizes and shape it accordingly.

- Place it on a baking tray, spacing out evenly.

- Bake at 180C for 16-18 minutes, or until it turned slightly brown.

 

I am submitting this post to :

#   My Treasured Recipes #5 Chinese New Year Goodies (Jan/Feb 2015) hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Chairmaine of Mimy Bakery

#   Best Recipes for Everyone Jan & Feb 2015 Event Theme“My Homemade Cookies” organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

#   Cook & Celebrate: CNY organised by organised by Baby Sumo from Eat yourheart out, Diana from Domestic GoddessWannabe and Zoe from Bake for Happy Kids