Chocolate Butter Cookies 巧克力德国酥饼

Made this right before Chinese New Year, but now only get to blog about it. :p This biscuit is inspired by German Butter Cookies from Min’s blog.

Below is my modified recipe, I use the dough to make 3 type of cookies with different decoration.

Ingredients：

(A)

250g         Butter牛油

  80g         Icing Sugar糖粉

(B)

250g         Potato Starch马铃薯粉

100g         Plain flour面粉

2 tbsp       Coco powder可可粉    

For Decoration Purposes:-

Sugar Beads糖珠

Chocolate Chips巧克力片


1.  Mix butter with sieved icing sugar with hand mixer.
2.  Add in sieved ingredients B and form a dough.
3.  Divide the dough into small balls (depends how big you want your cookies to be)
4.   Now you can choose to decorate your cookies with different style:-
  (i) Press the small dough with fork

 (ii) Press the small dough into sugar beads then shape it.

(iii) Press the small dough with fingers then decorate it with chocolate chips.

5.   Pre heat oven to 170’C. Bake for 15-20 minutes.

I am submitting this post to Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested and Tasted

Afternoon tea

Hot Dog Buns

 A loaf of bread

 Danish Pastry

 Strawberry Pie

 Donuts

 Waffles with honey butter or Waffles with orange ice cream+strawberry sauce?

 Assorted ice creams

 It will be great to end with a cup of Milo. :)

Smaller Roses

Trying to make smaller roses (at least less than 1cm). hmmm... not really satisfied with the result. >.<

White Sugar Cake (光酥饼)

After googled only realized English name of this cake is White Sugar Cake. First tried this cake in Hong Kong, I love the taste and the texture.

Here is some of the recipes googled online.  I tried first recipe, my white sugar cake is a bit hard and it look yellowish but taste good. Will try 2^nd recipe tonite.

Ingredient：

 (A)

100g                 High Protein flour高粉

  50g                Low Protein flour低粉

    1g                Baking soda小苏打

 3g                Baking Powder泡打粉

 (B)

  80g                Sugar白砂糖

  55g                Milk牛奶

  15g                Egg蛋液

 

 (C)

  20g                Melted Butter牛油

Method:-

1.      Sieve (A), then add in (B), mix well.

2.      Add in melted butter. Mix lightly.

3.      Rest the dough for 15 minutes then divide into 6 small flat ball

4.      Bake for 15 minutes at 180’C.

Translated and by reference to :- http://www.xinshipu.com/%E5%85%89%E9%85%A5%E9%A5%BC-5108.htm

Ingredients: (8 pieces @ 6cm diameter)
(A)
 2g     yeast
30ml   warm water

(B)
90g     plain flour
10g     corn starch
  4g     baking powder

(C)
4g       skim milk powder
35g     sugar
10g     condensed milk
20g     lightly beaten egg
½ tsp  vanilla essence
 1 tsp  corn oil
Method:
1. Mix (A) well and stand aside for 5 - 10 minutes.

2. Sieve (B) into a mixing bowl. Make a well in the middle of the flour mixture, add in (A) and (C). Stir with a pair of chopsticks (or use your hands) till a sticky dough is formed.

3. Cover the mixing bowl with a piece of glad wrap and rest dough for one hour.

4. Flour working surface and hands. Divide dough into 25g pieces each (or any size you desired) and shape it into a flat round disc.

5. Place shaped dough on to a floured baking paper and dust some flour on the surface of the dough. Cover it with a damp towel without touching the surface. Rest shaped dough for 30 minutes.

6. Cover the Guang Su Bing with a piece of foil (make some holes in the foil with a toothpick) loosely and bake in the middle rack at 180C for 13 minutes

Edited and by reference to:- http://wlteef.blogspot.com/2008/06/guang-su-bing.html