Cupcakes and Cookies with customised Doraemon Tag

Friend ordered cupcakes and cookies with customized Doraemon's tag for her son's birthday party in school

Final Edited Version of Copycat Jenny Bakery Cookie

Using the original source from joycemadethese.wordpress.com, I made some amendment on certain ingredients used.  Original is on the slight saltish taste.  Although I also have tried the version by Cynthia Neo which is closer to the Hongkong Jenny Bakery Cookie, my hubby and I find that it is abit dry to the throat.  Thus, we still prefer the original source of the copycat jenny bakery and changes I made to lesser the saltish taste.  This is the best of the best that my family like.  Texture still the same as in crumble and immediately melt in mouth type.  If you do not like the crumble melt in mouth texture, can also try out the recipe from Cynthia Neo which also listed on my blog.

Original recipe from: joycemadethese.wodpress.com

Ingredient with amendment I made:

170g tin type golden churn butter

30g block type unsalted golden churn butter

50g castor sugar

75g plain flour

80g bread flour

45g corn flour

Method:

1. Cream butter and caster sugar until pale and fluffy. Can use hand whisk too.

2. Sift the dry ingredients into the butter batter.

3. Fold the ingredients together with spatula until no dry ingredients are left unincorporated. DO NOT beat or over-mix as it would harden the cookies and the airy texture will not be achieved.

4. Put the dough into a piping bag with 1M tip nozzle.

5. Preheat oven to 180 C.

6. Pipe the cookies onto the baking tray. Leave about 1cm in between cookies as they tend to expand a little through baking. Chill the piped cookie dough in fridge for about 15-20mins.

7. Bake for 15minutes or until light golden brown.

8. Leave to cool on a cooling rack before storing them in air-tight container.

Edited version of Copycat Jenny Bakery Cookies

Thank you Cynthia Neo for sharing your edited version and received comments from others that your version is more closer to the original jenny bakery.  Me too, cannot wait to try out your version.  The recipe I previously used is abit on the saltish hence this time I try out your recipe but made some changes on the butter used.  Apart from using the tin type golden churn butter, I also used a small portion of butter from the block type unsalted golden churn butter.

Ingredients:

170g tin type golden churn butter

30g block type golden churn unsalted butter

50g icing sugar

90g plain flour

60g bread flour

50g rice flour

Method:

1. Combined butter and sugar until fluffy using hand whisk

2. Sieve all remaining ingredients and fold into the butter mixture

3. Pipe out cookies on baking tray

4. Baked at 150deg for 15-18mins

Copycat of Famous Hongkong Jenny Bakery Butter Cookie

Saw a few members from some baking group tried the recipe from Joycemadethese and they commented it taste very close to Jenny Bakery Cookies.  Me, of course, will give it a try as I am a cookies lover.  No regret at all. It is very buttery and melt in mouth texture.  Even I am not able to buy it on my up coming trip in Hong Kong, I will not feel upset as this recipe is really very good.

Recipe adapted from https://joycemadethese.wordpress.com

Ingredients

200 g butter (must use golden churn tin butter)

50 g caster sugar

75 g all-purpose flour

75 g strong flour (use bread flour)

50 g corn starch

Method:

1. Cream butter and caster sugar until pale and fluffy.

2. Sift the dry ingredients into the butter batter.

3. Fold the ingredients together with spatula until no dry ingredients are left unincorporated. DO NOT beat or over-mix as it would harden the cookies and the airy texture will not be achieved.

4. Put the dough into a piping bag with star tip nozzle.

5. Preheat oven to 180 C.

6. Pipe the cookies onto the baking tray. Leave about 1cm in between cookies as they tend to expand a little through baking.

7. Bake for 15minutes or until light golden brown.

8. Leave to cool on a cooling rack before storing them in air-tight container.

Butterfly Theme Cake for a birthday girl

This is a throw back post.  Customer ordered this customised cake as her daughter choose her birthday party theme to be butterfly.  I am very happy with the butterfly picture that I used.  It is too pretty and made the whole cake looked "Wow"

kok Chye

Kok Chye is my childhood favourite snack during CNY.  My late Gu Ma's kok chye is the best of all that I have eaten but too bad that I do not know her recipe for making kok chye.

This have been in my to-do list for few years but every year after all my chinese new year goodies bakes, I am totally tired and forgotten to try this kok chye recipe.  I cannot remember where I goggle this recipe but really thanks the owner of this recipe.  It is crunchy and not those hard type.

Breadcrumb texture

Dough formed

Flatten dough till thin

Add filling

Fold up and ready for pleating

Pleating done. Ready for deep frying

Youtube clip sharing on how to pleat kok chye

Ingredients:

150g plain flour

35g rice flour

60g butter, unsalted

50ml cold water

1/2 egg from 1 large egg

Filling: (mix all ingreds together)

112.5g grounded peanut

1.5tbsp roasted and crushed sesame seed

60g fine sugar

25ml peanut oil

Peanut Oil for deep frying

Method for pastry:

1. Use finger tip to mix butter, all flour till breadcrumbs like.

2. Add cold water and beaten egg. Mix into a pliable dough.

3. Rest for 15mins.

To make puff:

1. Roll pastry into thin sheet and use round cutter cut into 2inch round shape.

2. Put in 1/2tsp of filling into the centre and wrap up filling. Pinch edge neatly.

3. Heat up oil for deep frying. Fry till golden brown using med heat.

4. Remove and drain onto kitchen paper.

5. Store in airtight container once completely cool.

Teddy Bear Cookie

When I saw my friend, Sally Amudhan, post the teddy bear cookies she made, I already bookmark her picture as I want to make it for my boy's birthday's goodies bag item.  Here my chance to make this cute teddy bear cookies.  Hope all his classmates will be happy to see such cute teddy bear cookies.

After bake

Before bake

Individual packaging

It is so cute!!!

The cutter

Cookie dough recipe:

I used the recipe which I used previously butter-cookies

After you have use cookie cutter to cut the shape out, transfer to baking tray. 

Place one m&m chocolate in the centre. Slowly tilt the two hand up till it look like holding the m&m chocolate.

To prevent the m&m chocolate from cracking, bake the cookies at low temperature. (I tried my best but there is some chocolates with some cracks)

Earl Grey Tea Cookies

This few weeks have been a hectic weeks for me till this year I cannot even find time to bake cookies for Teacher's Day for my boy's teachers in the childcare.  Hence, this cookies was bake on the actual day morning and have to complete by lunch time as his teacher only teach them till before their nap time.  I am glad to manage to pack them into six boxes before bringing to the school.

Recipe adapted from Jasmine

Ingredients:

135g unsalted butter, softened

70g icing sugar

1 egg yolk

5 satchet of earl grey tea leaves

180g cake flour

50g almond meal

Method:

1. Combine the flour, almond meal, earl grey tea leaves. Mix well and set aside.

2. Using a whisk, cream butter and icing sugar till combined.

3. Add in egg yolk and mix well.

4. Fold in flour mixture till just combined.

5. Roll dough into log shape on parchment paper a d freeze it for 1 hour.

6. Remove dough from freezer and thaw awhile.  Cut into 1cm thickness each and placethem.on lined baking tray.

7. Bake for 180 deg for 12 mins.

8.  Let cool completely before storing in air tight container

Chocolate Chips Cookies

Chocolate Chips Cookies definately well likes by many people so do my kids.  I bakes this for my kids this week for their teabreak in school.

Coffee Extract I used

Recipe adapted from website with minor adjustment I made.

Ingredients:

85g castor sugar

85g brown sugar

115g unsalted butter, softened

1 large egg

1/2 tsp vanilla extract

255g plain flour

1/2 tsp baking soda

1/2 tsp salt

1 cup semisweet hershey chocolate chips

1/4 tsp coffee emulco

Method:

1. Preheat oven at 190deg C.

2. Mix castor sugar, brown sugar, softened butter, vanilla extract, coffee emulco and egg in a large mixing bowl using spatula.

3. Stir in flour, baking soda and salt using spatula until well mixed.

4. Stir in chocolate chips until they are evenly mixed.

5. Drop dough by using a teaspoon onto baking tray with parchment paper on the tray leaving 2 inch apart between dough.

6. Bake for 8-10 mins or until light brown.  You may even think the cookies are undone but they will finish cooking through out of the oven.  

7. Let cool completely then remove from baking paper.

Note: Different oven, temperature and timing varies.

Butter Cookies

I like to make butter cookies because my daughter loves it and it is one of the easy recipe I have been using for few years.  This time round I made some slight adjustment to the original recipe from happyhomebaking.com
Today I made a few design include cartoons designs too.

Original recipe from http://happyhomebaking.blogspot.sg and I made slight adjustment to my preferred taste.

Ingredients:

100g butter ( I used unsalted)

80g caster sugar ( I used 75g)

1 egg yolk

180g cake flour/ top flour ( I used cake flour)

20g corn flour

I added pinch of salt

Method:

1. Sift cake flour and corn flour, salt together and set aside.

2. Line baking paper on baking tray.

3. With electric mixer, add in sugar to the butter in 2-3 additions and cream till mixture turn pale and fluffy.

4. Add in egg yolk and mix well.

5. Add sifted flour mixture in 2-3 addition and stir with a spatula to form soft dough

6. Place dough in cling wrap and put in fridge for 30mins.

7. Remove dough and roll out dough on slightly floured work surface and cut out the shape using cookie cutters and place on baking tray.

8. Bake the cookies at 170deg for 15mins.

Danish Butter Cookies

Thank you Alan from travellingfoodies.com for sharing this recipe.  I purposely use the same cookie cutter that is of same shape as other brands of danish cookies selling outside.

Recipe adapted from: travellingfoodies.com

Ingredients

1 egg (60g)

200g butter (I use Lurpak brand)

130g icing sugar

320g flour

2 tbsp of vanilla paste

Method:

Method

Place the above ingredients in a mixing bowl and mix evenly using a paddle attachment on the lowest speed possible.

Place dough into plastic bag and chill in fridge for 2-2.5 hrs then i use the cookie cutter to cut out the shape on a floured work surface.

Bake in a preheated oven at 200C for 7-8 min. Temperature and time depend on individual oven.

Leave to cool slightly before removing from cookie sheet.

Transfer cookies into airtight container after cookies are at room temperature.

Viennese Whirls Cookies

A melts in mouth, crumbly butter cookie coated with melted chocolate. Yum Yum!!  Great recipe from Mandy's blogspot.  My kids eat two cookies at one go.

Recipe adapted from http://mandysbakingjourney.blogspot.co.uk

Ingredients:

125g soft unsalted butter

125g plain flour

25g corn starch

25g icing sugar

1/2 tsp vanilla bean paste

1tbsp milk

Method:

1. Put soft butter and icing sugar in mixer and whisk until light and fluffy.

2. Sift in plain flour and corn starch and whisk at low speed. Then add in vanilla bean paste while whisking.

3. Add in milk and whisk till mixture come together in thick and sticky batter.

4. Fill piping bag with the thick batter with star nozzle.

5. Line baking tray with parchment paper and pipe swirls on the tray.

6. Bake in preheated oven 160deg for 15-20 mins.  Once done leave to cool on the baking tray as the cookies are still very soft.

7. Then transfer to wire rack.

8. Melt chocolate for coating.  Dip the cookies half way and let it drip dry on a wire rack with foil under it.

9. To faster the drying time, you can put in fridge to let it dry faster.