SamSam's Kitchen: 曲奇餅乾

Showing posts with label 曲奇餅乾. Show all posts

Saturday, 25 June 2016

Gingerbread Man

Recipe adapted from: Taste.com

Inspired from: Zoe – Baking for happy kids

125g Butter, at room temperature

100g Brown sugar

125ml Golden syrup

1 Egg yolk

375g Plain flour

1 tbsp Ground ginger

1 tsp Mixed spice

1 tsp Bicarbonate of soda

Icing

150g Icing sugar, sifted

1 Egg white

Method: Dough

1. Preheat oven to 160°C.

2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

3. Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a gingerbread man cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.

4. Bake in oven for 10-13 minutes or until brown. Remove from oven. Transfer to a rack to cool.

Method: Icing

1. place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Place prepared icings in small plastic bags. Cut a small hole in a corner of each bag. Pipe icing over gingerbread men to decorate.

https://www.samsamskitchen.blogspot.co.uk/

Monday, 17 March 2014

Ultimate White Chocolate Chip Cookies

Receipt updated from: tea with Bea P.16

Ultimate White Chocolate Chip Cookies

Ingredients:

175g unsalted butter

½ tsp salt

2 tbsp caster sugar

1 cup + 2 tbsp light brown soft sugar

1 egg

1 egg yolk

1 ½ tsp vanilla extract

1 ¾ cups all-purpose flour

¼ tsp bicarbonate soda

1 tbsp milk

200g white chocolate chips

Method:

Preheat the oven to 180 C.

1. Beat the butter, salt and both sugars until the mixture is lightened in colour, fluffy in texture and increase in volume.

2. Beat the egg and egg yolk together in a small bowl. Slowly mix into the butter mixture and beat until thoroughly combined. Add the vanilla extract and mix well.

3. Sift together the flour and bicarbonate soda. Add half the flour mixture to the butter mixture and beat until just combined. Add the milk and beat until just combined. Add the remaining flour mixture and beat until just combine.

4. Add the white chocolate to the dough and mix until thoroughly combined.

5. Using an easy remove ice cream, place large dollops of dough onto the prepare baking sheet, spaced well apart.(There is no need to flatten them and they will spread on baking) Refrigerate for 30mins until fully chilled.

6. Bake 9-13 mins. The cookies are done when the tops don’t look shiny or wet anymore.

7. Remove from the oven and let it cool on the baking sheet for 5-10mins. Transfer it to wire rack and let rest until ready to eat.

*** Let cookies cool on baking tray for 5-10mins, before transfer it to wire rack, because this stage the cookies will be quite soft when hot but will harden when cool.

I am submitting this post to "Cook Your Book # 10" hosted by Joyce of Kitchen Flavours.

https://www.samsamskitchen.blogspot.co.uk/

Saturday, 1 March 2014

Double Chocolate Millionaires Shortbread

Biscuit Base:

250g shortbread biscuits, crushed

30g Cocoa powder

100g Chocolate Chips

55g melted butter (melted)

Center Layer:

150g butter

150g dark brown soft sugar

397g can Carnation Condensed Milk

Top Layer:

200g dark chocolate

To Make the Chocolate biscuit base:

Crush the shortbread into crumbs using food processor. Then add the cocoa powder, chocolate chips and finally the melted butter. Mix it all together. Transfer it to a lined baking tray and press down with the back of a spoon until you have a smooth, firm base. Chill for 30 minutes to set.

To make the caramel center:

Melt the butter and sugar in a saucepan on a high heat. Then add the can of condensed milk and bring to a boil, make sure you stir continuously! Once the caramel has thickened slightky, remove from the heat and pour over on your biscuit base. Transfer the tray to the fridge again from another 30 minutes.

For the topping:

Melt the dark chocolate then pour it over the caramel and spread to the edges using the back of a spoon. Return to the fridge for a final 10 minutes to allow the chocolate to set, then cut into square and serve.