Almond Cookies (CNY-style)

This post should probably have been in 2 weeks ago, like before the spring festival. But there were so much to be done and with the CNY orders pouring in, I nearly didn't have time to shop for clothes (hurray for online shopping!).

Okay, I know that's not a good excuse for not posting regularly but I was truly up to my neck with CNY orders (thanks peeps!). However, there is absolutely no excuses nor any reasons for not making these Almond Cookies for CNY. Technically, it is still CNY. Heehee.. This recipe is so simple and quick to put together, you can probably start putting it together just 1 hour before your guests arrive.

Almond Cookies (makes about 80-90 pieces)

(recipe modified from Alan Ooi - Y3K Cookbooks Vol.9 - New Year Cookies)

  180g     Plain Flour, sifted

  120g     Almond Meal (Grounded Almond)
  120g     Icing Sugar
      2g     Salt
      5g     Baking Powder
  150g     Oil (I used Peanut oil)

Egg Wash
    1   Egg Yolk + few drops of water

Preheat oven to 160º C

1. Combine all ingredients to form dough. You may:

• "hum tum" everything except the oil into a mixer. Mix briefly using a paddle attachment before dribbling in the oil while with the mixer still on. Stop when dough is formed.
• briefly whisk everything except the oil with a hand whisk. Stir in the oil slowly with a wooden spoon, mixing evenly until a dough is formed.

2. The dough can be used immediately and does not need to be chilled (if preparing beforehand, dough can be cling wrapped, chilled and reserved). Divide dough into 7g - 8g balls (I found the melon baller useful for the task) and place them slightly parted from each other on a lined baking sheet.

3. Lightly brush surface with egg wash, decorate with some almond nibs if you desire. Bake for about 20mins or until the top turns golden brown.

4. Let cool completely before storing in airtight containers.

Note: Original recipe includes baking soda which I've removed since there are no acidic component needed to be neutralise. It also recommended neutral-tasting oil such as Corn oil whereas I opted for Peanut oil to enhance the nutty flavour. Please revert and/or modify accordingly to preference.

See? Easy peasy. The last step may even be redundant if your guests happen to step in while you're still baking. Half of the cookies will be gone before you notice. This will be my emergency CNY cookies recipe if I ever run out of CNY goodies to serve.

P.S.: I wanted to take a picture of the almond cookies in an airtight container, so it can be a pretty thumbnail for this post. But all of the cookies were demolished! I'd take that as a compliment! Heehee!

All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content. 

Melts-In-Your-Mouth Pineapple Tarts

Following up on the previous post on Pineapple Paste/Jam, I'm sharing the 2nd part to my MiL's recipe for Pineapple Tarts. Looking around the market, these little CNY gems are available in various forms such as the "enclosed" pillows, the "open-faced" tarts, the square Taiwanese 凤梨酥 and more recently, the Indonesian "Kue Nastar". But honestly, I only categorize them into 2 kinds -- the slightly harder, sweet pastry crust that's usually used for "open-faced" tarts and the crumbly, soft, buttery dough that makes you go "mmm... mmm.." *smiles* when you pop one into your mouth. They've both got their attractive points but it's the latter which we absolutely love. And it seems like we're not the only ones who do!

Before I share the recipe, a little introduction on the tarts itself. There might be several reasons why Pineapple Tarts are popular during CNY, I think the most compelling reason is that the Chinese dialect name for pineapple, "Ong Lai", has a good symbolical meaning for the festival.

"Ong Lai" (旺来) which literally means "good fortune comes", has a good ring to its name and is what the Chinese hopes to bring forth in the coming year. Perhaps another reason is that they kinda resembles gold ingots/bars after baking. Who doesn't like gold and money right? Bwahaha!

 Pineapple Tarts - Dough (60-80 pieces)
(recipe from my MiL's big book of handwritten recipes)

  400g     Plain Flour, sifted

    25g     Castor Sugar (adjust according to preference)

  125g     Butter, unsalted, COLD, diced

      1       Egg, COLD

 1/4tsp    Salt
 1/4tsp    Vanilla Powder

Optional
*substitute 40-50g of flour for milk powder*

1. Using a paddle attachement, beat Butter, Sugar, Salt and Vanilla Powder until colour turns pale and mixture is fluffly.

2. Add the COLD egg, mix till well-combined.

3. Mix in flour using the dough-hook attachment. Stop immediately when the dough just comes together.

4. Cling wrap & refrigerate if not using immediately. Dough will store up to 1 week in refrigeration, and up to 1 month if frozen.

Assembly
Preheat oven to 130º C

5. Weigh out the dough and the pineapple paste before wrapping them together. It's not necessary to wrap them as I did. Go ahead, play with different designs. Make them into ingots, apples, pineapples, piggies, roses, etc. and what have you not, let your imaginative juices run!

6. Once the shaping is done, egg wash the tarts twice.

7. Bake for 30mins or when surface is light golden brown. Keep an eye on them as it may take significantly less time if your tarts are small.

Like I've mentioned, there are many people who loves these "melts in your mouth" tarts and there are people on the look out for the BEST recipe. I can't guarantee this is the best recipe (since taste is so subjective), but it is one of the better ones I've tried. And I promise it will do more than melting in your mouth, it will simply disintegrates into pure blissfulness. 

OK, I exaggerated. But you know what I mean. Gosh, I love the big book of handwritten recipes. 

All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content. 

"The Big Break" - Asian Food Channel

This is an invite-only event.

As much as I wished, the world isn't all about rainbows, butterflies, unicorns, marshmallows and everything nice. Many people are facing difficulties in life, or rather, many are having difficulties just trying to stay alive. We live in a capitalistic country, no one is born equal. While growing up, I encountered much difficulties trying to obtain paper qualifications. It is not any one's fault that their family background wasn't able to ensure a smooth sailing education path for their children. Although education itself is arguably, not necessary for survival in this urban jungle but a valuable skill set is. That is why I strongly believe in the quote:
  "Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime."

Photo courtesy of AFC

I was truly honored and flattered when I got invited to Asian Food Channel's (AFC) press event for its unique programme -- The Big Break. 12 underprivileged youths from around Asia were brought together to learn culinary skills from top chefs and compete for a culinary scholarship they might otherwise, never have a chance to have. Some might say that it is cruel to watch these tender youths, vying with one another, only to have one emerge the winner. But hey, the opportunity to learn directly under some of Asia's top chefs, is something most people can only dream of (like me!), and I know it will serve as a precious experience and strong encouragement for all of the contestants for many years to come.

The finale was shown during the press event, way before it got aired officially on AFC. Boy, oh boy, did I had a hard time trying to keep the winner a secret! The passion, focus, eagerness and commitment these young talents have for food, is so intense, it puts me to shame. It will be a loss to the industry if any of them decides not to follow their culinary dream.

After a series of daunting challenges, Nico from Singapore and Lawrence from the Philippines were the last 2 standing in the competition. I'm not going to tell you who the winner is, the show is too good to miss! Find out by catching the Finale episode, airing exclusively on AFC (Starhub Cable Channel 435)! No words can describe how passionate these young chefs are, the only way is to watch it for yourself.

Photo courtesy of AFC

Visit http://www.asianfoodchannel.com/thebigbreak/ for more information on the show, the contestants, the judges and most importantly, the timing for the repeated telecasts!

DISCLAIMER: The blog and me are not affiliated to any constituencies of any sort. This post is set up to share thoughts/conclusions/reviews on various topics, such as food, products and restaurants. I have, by no means, any intention of flaming, defaming, accusing and insulting any individual/establishment. No benefits in any form, monetary or otherwise, was exchanged for the post. The writing is not influenced by any parties, and is based solely on my personal thoughts, preference, observations and biasity, if you will. Take it with a pinch of salt.

All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content.