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

Kong Bak Pau

It is my first time making Kong Bak using different ingredients from my usual braised pork belly to make Kong Bak Pau.  I love this Kong Bak alot.  Even the leftover sauce, I used the pau to dip into it and eat it too.  For those, who wish to try this recipe, I hope you like it too.

Lor Bak for Kong Bak Pau

Ingredients:

500g Pork Belly

1 tbsp sesame oil

4 tbsp Dark Soya Sauce

1/2 tsp spice powder

4 cloves

1 cinnamon stick

1 anise star

4 cloves garlic, do not peel off the skin

5-6 cube size rock sugar

1/2 tsp ground white pepper

About 700ml water

Some local lettuce

Some coriander leaves

Method:

1. Marinate the pork belly with dark soya sauce, spice powder and pepper for 30mins.

2. Heat oil on wok.

3. Add in the cinnamon stick, star anise and cloves.

4. Add in the marinated pork belly and the sauce in.  Add in the garlic too.

5. Pan fried the pork belly for few minute till the meat do not look red.

6. Add in the water. Cover the wok bring it to boil.  Once boiled, simmer the pork belly till soft and tender.  Add in the rock sugar.  Let the rock sugar melt into the sauce.

7. Serve on plate.

For Kong Bak Pau, I am using store bought pau.

Steam it hot. Place lettuce, corriander leaves and Kong Bak in the pau.  Now your Kong Bak Pau is ready to enjoy

Braised Chicken and Mixed Mushroom with Oyster Sauce

Another chicken dish which I cook today for dinner.  A rather simple and delicious dish which my whole family like.   The sauce is so good to go with plain rice.

3 chicken thigh, chopped

6 sliced ginger

4 cloves garlic, minced

2 tbsp sesame oil

4 chinese mushroom, soak with 300ml water

8 brown mushroom, cut into quarter

Spring onion, for garnish

Marinate:

2tbsp oyster sauce

1 tbsp cornflour

1 tbsp rice wine

Sauce:

250ml mushroom water from soaking the mushrooms

1/2 tsp chicken powder

1/2 tsp soya sauce

1/2 tsp dark sauce

Method:

1. Marinate the chicken with the marinate for 30mins.

2. After soaking the chinese mushroom till soft, cut into slices.  Do not throw away the water. Drain the water to another bowl.

3. Heat sesame oil on wok then fry ginger and garlic till fragrant

4. Add in the marinated chicken and stir fry till the meat turn white.

5. Add in the mushrooms and stir fry.

6. Mix the sauce in a bowl. Then pour into the wok and let it boil.  Once boil, turn the heat to low and let it simmer till the sauce reduce to half.

7. Sprinkle spring onion and give few light stir. Off heat and serve

Airfried Roast Pork

It have been a long time since my last roast pork made last year.  I have always use the same recipe from a blog.  Made some roast pok for yesterday dinner to go with homemade Char Siew too.

Recipe and method adapted from: https://bakecooklove.wordpress.com

Ingredients:

Pork belly

Five spice powder

Garlic salt (i used sea salt)

Ground pepper

Method:

1. Cooked the pork belly thoroughly in water (so far the blogs i visited will blanch the pork only, pat dry, prepare skin, season and dry in the fridge overnight. but the neighborhood aunties recommended cooking thoroughly)

2. Remove from water and let it air-dry in the open (around 3 to 4 hours). Pluck excess hair if any.

3. Pat dry any excess water from the pork belly and prepare the pork skin by pricking the skin with the sharp skewer, the more holes the better (for crispier skin)

4. Lightly score the skin with a knife

5. Massage the dry rub into the meat area

6. Rub some lemon/ lime juice on the skin and followed by salt (told by neighborhood aunties)

7. Preheat the air-fryer for 5 to 10 mins at 160degree C (i laid aluminum foil underneath the basket to ‘collect’ the oil for easy washing)

8. Place the pork belly skin facing up into the air-fryer

9. Air-fry for 160degree C for 30mins, 180degree C for 30mins

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.

Honeydew Hokkaido Cupcakes

One year ago, I tried one recipe on hokkaido cupcakes but not to my expectation and hence I dare not try again.  Today, I decided to try another recipe shared by a lady, Shirley Tam.  These hokkaido cupcakes give a light fluffy chiffon cupcakes.  Instead of using vanilla essence, I replaced with honeydew essence and I love the light fragrant of honeydew in the cuppies.  Thank you, Shirley Tam for sharing your recipe.  These hokkaido chiffon cupcake is well like by my family.

Ingredients:

(Yield 9 hokkaido cupcakes)

(A)

3 egg yolks

1/8 tsp salt

20g corn oil

20g hokkaido milk

1/4 honeydew essence

32.5g cake flour

(B)

3 egg whites

1/4 cream of tartar

40g castor sugar

Method:

1. Whisk egg yolks with salt. Then add oil and follow by milk till well combine.

2. Sift in flour and add in honeydew essence. Mix well.

3. Whip egg whites till frothy and add in cream of tartar.  Then gradually add in sugar and beat till stiff.

4. Scoop 1/3 meringue into yolk batter and combine. Then pour this mixture to the balance meringue. Use cut and fold method to combine.

5. Pour batter into cuppies till 90% full.  Give cuppies a few tap.

6. Bake in 140 deg for 20 mins, 150 deg for 20 mins then 170 deg for 10-15mins.

7. When done, tap the cupcakes few time to prevent shrink.  Let it cool down completely then pipe the cream in.

NOTE: Baking temperature and time depend on individual oven.

Whipped Cream:

150g frosty whip powder

145g cold water

1tsp honeydew essence

Method:

1. Whip the ingredients till stiff perk.  Then pipe into cooled cupcakes