Nutty Snap (Crispy)

Ingredients:-
(Make approx : 30pcs)

A)

2 Egg White

pinch of Salt

60g Castor Sugar

1/2tsp Almond Essence (optional)

20g Butter (melted)

B)

50g Flour

60g Pumpkin Seeds

50g flaked almonds

Method

1. Mix ingredients A well with a whisk for 4 minutes until castor sugar dissolves.
2. Add in melted butter.
3. Fold in flour slowly. Add in pumpkin seeds & flaked almonds.
4. Spoon onto a baking tray lined with well greased aluminium foil and spread out into thin layer using a spoon.
5. Bake at 180C for 30minutes until golden brown.
6. Remove and leave to cool before storing.
   

* the Sizes or Shape can make what shape you like, small,round,long,square any shapes.

Choc Chips, Almonds & Walnuts Cookiess

Ingredients :-

180g Plain Flour (sifted)

1tsp Baking Powder (sifted)

140g Butter

80g Castor Sugar

1 Egg

1tsp Vanilla Essence

100g Choc Chips

50g Almonds & Walnuts

Method

1. Cream butter with sugar till fluffly and creamy. Add egg and vanilla essence, continue beating.
2. Fold in sifted flour and baking powder.
3. Mix choc chips , almonds and walnuts
4. Drop dough with a teaspoon on a greased baking tray.
5. Bake at 180C for 20-30 minuts or until golden brown.
   

Cakes

Spider Web Cake

Nyonya Pineapple Tarts

My nyonya pineappl tarts was not yummy : ( so i didt post up the ingredients n method.

Honeycombs Cake

Ingredients:-

180g Sugar
210ml Water
50g Butter
3 eggs
80ml Condensed milk
100g All purpose flour
1 1/2tsp Baking soda

In a saucepan over low heat, caramelize the sugar until it turns a dark golfen brown.

Slowly and carefully pour the water into the caramel. CAUTION! The caramel is very hot and the water will quickly boil and steam. Stir until the caramel is dissolved in the water and it becomes a thin syrup. Remove from heat.

Put in the butter.

Mix together and egg and condensed milk in a bowl

Sift the flour and baking soda together into the egg and milk. Mix well.

Pour the caramel butter sauce into the batter and mix well.

Pour the batter into greased round cake pan. Let it sit for 5minutes for the bubbles to begin developing.

Bake at 160C with bottom heat only (no convection) for 1 hour or 1 hour 10minutes or until a skewer inserted into the cake comes out clean.

When the cake is cool, turn it out onto a plate. Slice and serve.

Cornflakes & Cheese Cookies

Ingredients :-
Make approx 65pcs

95g Butter

100g Cream cheese

120g Castor sugar

1 1/2tsp Lemon juice

1tsp grated Lemon rind (chopped)

1/2tsp Vanilla essence

1 egg Yolk


260g All purpose flour

1tsp Baking powder

50g Cornflakes (crushed coarsely)


Beat butter, cream cheese and sugar until light and creamy.

Add lemon juice, vanilla essence, egg yolk and grated lemon rind.

Beat until well combined.

Fold in flour mixture and crushed cornflakes.

Shape cookies dough into round and place them on greased trays. Use fork to press the dough down.

Bake in preheated oven at 170C for 20-25 minutes or until golden brown.

Cookies is cool then storing in air tight containers.

Mantous

Zebra Cake

Finally i make my zebra cake. I didt add the water and choc emulco into my cake batter. Below is my ingredients :-


3 Eggs

55g Castor Sugar

75 Cake Flour

1/4tsp Baking powder

1tsp Emulsifier

50g Butter

15g Condensed milk

1 1/2tsp cocoa powder


Beat eggs, flour in , castor sugar and emulsifier on high speed for 10 minutes or until batter turns light and creamy.

Pour melted butter, condensed milk. Mix at slow speed.

Divide batter into 2 equal portions. Fold chocolate solution into one of the batters.

Using tablespoon, scoop 3 tbsp of uncoloured batter into centre of cake pan. Then, scoop 3 tbsp of chocolate batter onto the uncoloured batter you just scooped into the pan. Repeat until you have finished about half of the batter. Reduce to 2 scoops each now and continue layering.

Reduce the amount of batter gradually until you only pour 1 scoop of each batter finally. The circles become smaller and smaller as your pour.

Bake at 180 degC for 45 minutes. Let cake in pan for 10 minutes before turning it on to a wire rack to cool complete

Hot Dog Bread

Cornflakes Crunchies Cookies

Ingredients :

(A)

150g Flour (sifted)

210g Corn Flour (sifted)

1/2 tsp Baking Powder (sifted)



(B)

180g Castor Sugar

250g Butter

2 Egg yolks

2 tsp Vanilla Essence

180g Cornflakes (crushed coarsely)


Beat butter and sugar until light and fluffy.

Add in egg yolks and vanilla essence.

Continue beating for 1 minutes after add in yolks and vanilla.

Fold in Ingredients A and Cornflakes, mix to form soft dough. Shape into small balls and place on lightly greased tray.

Preheated oven 190C 20-30 minutes or until golden brown.

Almond Choc Chips Cookies

The shape and look and pictures i take is look like not yummy at all cause i didn't follow the number '5' method : )

Ingredients :

250g Butter
150g Brown Sugar
2 eggs, lightly beaten
360g cake flour
1 tsp baking soda
1 tbsp + 1 tsp cocoa powder
100g whole almonds, toasted and chopped into choc chip size
100g choc chips

Method:

1. Sift cake flour, baking soda and cocoa powder into a mixing bowl. Set aside.
2. Cream butter and sugar until light and fluffy
3. Turn mixer to medium speed and add in egg gradually, beating well.
4. Fold in flour mixture, almond and choc chips.
5. Place tablespoon of the mixture a little apart on greased baking sheets paper.
6. Bake in preheat oven at 190C for 30 minutes or until cooked.
7. Transfer to a wire rack to cool then storage in airtight container.