Aspiring Bakers #8 : Bread Seduction (June 2011)

ASPIRING BAKERS #8 : BREAD SEDUCTION (JUNE 2011)

Bake or steam Bread, Buns or Pau. To join, post it on your blog between 1 June to 30 June.
Click here for details.

The closing date is 30 June 2011.
All entries will be compiled and posted on 1 July 2011.

Thursday, February 3, 2011

pineapple tarts and almond crisps

im back to blogging after busy baking. im so going to participate in aspiring baker #4. trying to update and upload photos to comp and i can blog plus submit (:
my record of more than 70 bottles of sweet treats! mainly pineapple tarts, almond cookies and nutty cookies. i love those pineapple tarts! it comes with 3 different design which is rose, pillow and round flower shape (: is tiring but at the same time full of satisfaction! psst, i dislike half way not having enough pineapple. so i kiasu, make more and ended up having say 2 container of pineapple filling in the fridge! faints. next week i shall bake pineapple tart again and pass to dear blogger. hopefully im not too late and it dont taste awful . .


my favourite pink casing (:


egg white goes into baking of almond crisps. saw this from Allie blog. is really fast and easy to make! pls spread it REAL THIN to enjoy the crispiness of it. it should disappear in no time fresh from oven. storing it reduce the crispy factor. if you store it, try to put it into the oven before serving (:


Almond Crisps

Ingredients:
120g egg white (around 4 egg whites)
120g castor sugar
1/2 tsp vanilla extract
80g plain flour (sifted)
1/2 tsp baking powder

Preparation:
1. Whisk together the egg whites, sugar and vanilla extract until all the sugar is dissolved.
2. Add in sifted flour and baking powder and mix till well-incorporated.
3. Spread a very thin layer on a parchment lined baking sheet and top with almond flakes. (Use parchment or silicon paper as far as possible as this cookie does not contain oil and sticks easily.)
4. Bake at 170 degrees Celsius for 8 minutes or until the edges turn brown.
5. Allow cookies to cool for a few minutes before storing in an airtight container. (Letting the cookies out in the open for too long will cause them to turn soft and soggy. Hence, store immediately after they are cooled.)


HAPPY CHINESE NEW YEAR 兔 dear friends (: hope im not 兔 late. wish you 兔年行大运。 may wealth and health stay with you and your family (:

11 comments:

  1. happy chinese new year and gong xi fa cai to you!!

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  2. Jasmine, Happy Chinese New Year to you and your family!

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  3. Love the flower imprint you did on the cookies. Looks sweeter with the pink liner.

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  4. All the cookies look really cute! I'm sure whoever who receives them are really lucky :) Happy CNY to you and your family Jasmine :D

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  5. wow 70 bottles! That's alot! I'm sure you would think it's all worth it right? :) Gong Xi Fa Cai !

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  6. All the cookies look really cute! I'm sure whoever who receives them are really lucky :) Happy CNY to you and your family Jasmine :D

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