咩咩meh-meh 喜洋洋 cookie

喜洋洋♥喜洋洋

看到很多人弄羊cookie, 我也湊湊熱鬧，弄個林太版本的肥咩咩喜洋洋cookie ^___^

昨夜邊做邊唱："Timmy.... its Timmy... hes the little lamb needs alot to learn... Timmy..."心想寶貝megan 一定會喜歡，但半夜寶貝突然發高燒，今早她看到很開心，但不能吃先囉，haih.....

今早post上facebook 很多人都說這些肥肥羊平時一定是吃好料，非常很可愛，haha 

用的是German Cookie 食譜，果真melt in mouth 入口即溶，很喜歡。

125g 牛油只弄了14粒啊，如果不是為了弄咩咩咩造型，應該可以弄得更多。而且還忙碌了2個鐘頭。如果簡單簡單圓形的話，應該少過1個鐘頭可以搞掂，haha

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Recipe 食譜：

125g SCS butter 牛油

125g potato starch 馬鈴薯粉

80g super fine flour 特幻粉

40g icing sugar 糖粉

Method 做法：

whisk or beat butter + icing sugar till fluffy 牛油 + 糖粉打/攪拌至鬆發

Sift in both potato starch and flour 篩進粉類

Black sesame as sheeps' eyes 眼睛是用黑芝麻

Bake in preheated oven at 160° for 16-17minutes 預熱烘爐160° 烘16-17minutes

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Top left: the special one, wearing shawl, haha 

Pineapple Cookies 鳳梨餅

第一次做的，有點不滿意，因為沒有涂夠蛋黃，所以這些鳳梨餅都不夠金黃色，下次吧 ☺ 但味道好吃，用的是SCS牛油，香喔 😙

INGREDIENTS:

- 1/2 block of SCS Butter (125g) 牛油

- 200g super fine flour 特幻粉

- 30g custard powder 蛋黃粉

- 35g icing sugar 糖粉

- 1 egg yolk 蛋黃

**Pineapple paste i bought pre-made one**

**鳳梨餡我是買的**

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METHOD:

1) icing sugar + butter,  combine well

2) add in egg yolk, combine well

3) sift in super fine flour + custard powder

3) roll out the mixture 10-15g eac, and pineapple paste 5-8g each

4) roll the cookies into desired shape 

5) use fork or knife to draw some lines (i only draw some of the cookie, lazy) 用叉或刀刮几條線 (我只弄了几粒，懶惰)

6) brush on some egg yolk 掃上蛋黃液 

7) bake in preheated oven at 160° for 20-25minutes

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Cheesy Cinnamon Eggbread 肉桂粉芝士蛋麵包

Another simple yet delicious breakfast.

Recipe 食譜 refer here.

Whats the difference from the cheesy eggbread i have done before? I just added cinnamon powder and parsley flakes into the lightly beaten egg, just that simple, and i cut the bread smaller, and that's all :)

After done, sprinkle more cinnamon as you like :) 

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Honey Cocoa Marble Chiffon (brown sugar)

1st baking for 2015: a chiffon cake, which also the 4th chiffon in my baking journey since March 2014...

Been thinking what shall i bake, since this is important as the very first cake for: 2015 & BB Megan first day of school ❣❣❣

So, decided nothing difficult for Megan to hold/eat, that is why all cheese or chocolate related are out, and finally..... a chiffon cake :) Something "not so messy" for Megan's small small hand....

And yes, i tried brown sugar, and i think im gonna use brown sugar to substitute white one more often in future.... just like it ;)

Ingredients:

(a) 5 egg yolks, honey 10g, corn oil 70g, corn flour 15g, super fine flour 110g, fresh milk 100g, caster sugar 20g

(b) 15g cocoa powder + some hot water

(c) 5 egg white, 90g brown sugar, 1tbsp lemon juice

Method:

1) combine egg yolk + caster sugar + honey

2) mix in corn oil + fresh milk

3) sift in super fine flour + corn flour

4) divide the above yolk mixture into 2 portion. 1 portion to add in (b)

5) beat (c) till stiff peak formed

6) fold in egg white to both yolk portions

7) pour in both batter into chiffon tin, pour in bit by bit one after another. 

8) i have missed the step here, which to use chopstick to swirl the batter lightly to create more marble effect :)

9) bake in preheated oven at 165°c,  for 55minutes

Guess what? i forgot to invert the cake, haha 

聖誕北海道蛋糕 Christmas Hokkaido Cake

2014 Christmas, i baked this christmas theme cake, using the 6-houses silicon mould that i have bought quite some time ago. Come to think of it, i seriously dont think im going to use the mould again until.... next christmas? haha...

I love the cakes, as using hokkaido cake's recipe, the soft and fluffy texture just making all of us love it so much even without piping in any cream, and it taste so much nicer after chilled ^___^

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Ingredients:

(A)

6 egg yolk 蛋黃

75g fresh milk 鮮奶

75g corn oil 玉米油

(B)

125g all purpose flour, sifted 麵粉，過篩

(C)

30g cocoa powder + few tbsp hot water       可可粉 + 几湯匙熱水

(D)

6 egg white 蛋白

120g caster sugar 幻糖

Method:

1) mix all (A), combine well with a whisk

2) add in (B)  & (C)

3) beat (D) until stiff peak formed

4) fold in 1/3 of the egg white to the yolk mixture

5) fold in (step 4) to the rest of the egg white

6) bake in pre-heated oven at 150° for 20-25 minutes (if you are using cupcake or small moulds like mine)

Note:

**this recipe i can make 6-small-houses, a 4" round, and 4 cupcakes**

**chill before deco**

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The very nicely-baked chocolate hokkaido cake, in a 6-houses silicon mould 

6-houses + 4" round 

Let it snow...Let is snow...

After deco, before adding 2 angels and Olaf

BB Megan 

BB charlize waiting to eat, while BB Megan trying to rearrange the snowmans

Adding some of her favorite Frozen's characters

Tadaa....

Hmm, i still prefer the angels + Olaf only...

Buttercake with Poppyseed-Blue

After 10mths of baking, only i realized i never bake any butter cake before. Hmm... how come ya? As a newbie in baking, knowing that buttercake and chocolate cake have always been the very first few cakes to try: as its easy. But not me ^_^ haha

After knowing PJ A&W will be closing down by end December 2014, me and a bunch of old schoolmate been thinking: its time for us to gather there, to bring back some good old times together. Yaaaa, after 2 months of ding dong ding dong, finally we fixed it: 20/12/14. 

So, thinking to bring some cakes or cookies as none of them have tried my baking before (they only can see it from my facebook haha), but still, what to bake for them?

Due to the very last minute decision to bake, and looking at my fridge/kitchen, i can bake some cookies, so i start looking at cookies recipe happily, but wait, i have no small container to bring out, not even any ziplock bag. So, best is to bake a cake, as i stil have one unused box, and i suddenly recall that i have actually never bake a butter cake before,  and looking at the poppyseed that i have bought couple months ago, i finally get a chance to use it ^_____^

Ingredients:

✿ 250g butter 

✿ 1tbsp golden syrup

✿ 1tsp vanilla essence

❀ 230g all purpose flour

❀ 1tsp baking powder

 ✾ 5 eggs

✾ 170g caster sugar

♥ 20g poppyseed-blue

Method:

1) mix all ✿ together until well combined

2) sift in both ❀

3) beat both ✾ together, until its pale in color

4) combine both egg mixture & butter mixture

5) Add in poppyseed, combine well

6) bake in preheated oven at 160°c for 55minutes - 1hour

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