“Roti Jala( Net Crepes)”

Ingredients for Roti Jala ( To produce 20 Roti Jala):

2 cups of all purpose flour

2 eggs

3/4 cups of thick coconut milk

1 1/4 cups of skim milk

1 tsp of salt

1 tsp of tumeric powder

water (depend on the batter, if it can't flow thru the roti jala cup, add 1-2 tbsp each time)

Tools:

Roti Jala cup

Flat pan ( I used 30cm diameter iron flat pan which only cost me RM10)

Methods:

1.  Fold all ingredient in a mixing bowl and mix well and smooth.

2.  Then test the batter with the Roti Jala cup to check whether it can flow

     thru the hole or not. If the batter too thick, then add abit water and mix 

     thru until the batter can flow thru the cup easily.

3.  Heat the pan over low heat, then pour abit oil on top of the pan, then use  

     kitchen paper towel to wipe it on the entire pan.

4.  Place a small plate under the standing roti jala cup and scoop the batter

     into the roti jala cup until ~90% full. I'm using a measuring cup to pour the

     batter into the roti jala cup as I found this method is the easiest and faster 

     way to do the job.

5.  Transfer the small plate with the cup fill with batter to the pan and let the

     batter flow on the pan. My method to make the pattern is from outer

     circle slowly go into innest circle, then make small circle along the pan to

     overlap the previous big circle. I learn this from my office's cafe cook

     while waiting for my order last time.

6.  When the roti jala started to turn to pale yellow, fold half of it and transfer

     entire roti into the center of the pan. Within few seconds, turn this roti to

     another side for another few seconds and fold it into quarter to transfer

     out from pan to a plate.

7.  You may fold into whatever shape you prefer and it is ready to serve.

“Nutty Cookies 么果酥饼”

If you like multiple nuts cookies, I guess you will like this. It contains black currants,almond, hazelnut,walnuts and etc. It smell very good even during preparing the batter not to say during baking.



Ingredients:

250g soft butter

150g caster sugar or fine sugar

200g plain rice krispies(also called rice bubbles)

100g chopped hazelnut

100g chopped almond or almond nibs

100g black currants

50g walnuts

100g milk powder

100g nestum

3 tbsp potato starch

1 egg

Methods:

1. Beat butter and sugar until pale yellow and smooth.

2. Add in egg and mix until smooth and fluffy.

3. Add in the rest of the ingredients until well mix.

4. Lightly roll the batter into small ball and put inside a small paper cup.

5. Line them in the baking tray and bake in 150 degree celcius for about

   15-20 minutes or until it turn golden.

6. Let them cool before keep into the air tight container.

“Kitty 猫酥饼 Hello Kitty Cookies”

This hello kitty cookies were made for my elder girl school last day party. She prefer me to make cookies this round instead of chocolate chip cup cake. I simply search a recipe from my cook book which look ok for this hello kitty cutter and try on it. First time using this recipe and it turn out very nice. The cookies very soft even though no eggs was added. I though it will be harder as it used rice flour and corn flour. Suprisingly it turn out so soft and tasted really good.  When using this hello kitty cutter, sometimes the ribbon will fall out when I turn the cookies out from the cutter. I need to make sure the cutter really coat by the flour on the ribbon part before I stamp it on the dough.

这hello kitty 小饼是为了我大女儿幼稚园最后一天庆祝会而做的。这次她选择要带小饼，而不是平时要的巧克力粒小蛋糕杯。我随意在我买的食谱找了个看似适合这类印模的饼干食谱试试，没想到成品很好吃，又好看可爱，真是不废之劳。这食谱没用鸡蛋，但却很松脆爽口，值得一试！我起初以为它会较硬，因为它用了粘米粉和黍粉。谁知出来的成品却刚好相反。用这hello kitty 印模时，它的缎带也有几次断掉。我每次都要确定它沾上少许面粉，才能印在面团上。

Ingredients:

250g butter

90g icing sugar

180g all purpose flour( i used superfine flour instead)

100g rice flour

30g corn starch

100g ground almond

Methods:

1. Beat the butter with the icing sugar until using high speed it turn pale

    yellow and smooth.

2. Fold in the rest of the ingredients until well mixed using stir speed. The

    dough are very soft.

3. Transfer the dough to the flat surface and roll it out about 2mm thick.

4. Then stamp the cutter and make sure it come out with

    the perfect shape as desired. Line them on the greased tray.

5. Pump the kitty eyes with the decorating pen filled with the chocolate or 

    nutalle to make to kitty look more attractive.

5. Bake in the preheat oven for 20-25 mins or turn slightly golden at 150

    degree celcius.

6. Leave it cool and keep in the air-tight container.

Tips:
The challenge part on this cookies is the stamp out the flawless hello kitty.
1. Prepare a bowl with 2-3 tbsp of flour. Remember to dip the cutter
    especially the face part on the flour each time before used. Do shake out
    the excessive flour before stamp it to the  dough.
2. Use a large solid plastic bag to cover your flat surface before roll the
    dough. Then use a wrapping cling to cover the dough and roll on to of it.
    This give 2 steps give you 2 benefits. It help to reduce cleaning time on the
    table surface and also the roller. Another benefit is with the wrapping cling
    on top of the dough, it make your rolled surface smoother compare to
    without it and the dough do not stick on the roller.
3. Use the plastic knife to transfer the cut kitty to the baking tray.
4. You can replace ground almond with other ground nut,depend on your 
    preference.


Updated:
Same recipe with different idea....=) ...
Picture not sharp, my camera broken, using lower pixel phone camera, no choice!

“Sesame Swiss Roll 黑芝麻瑞士卷”

Another Recipe.....

Ingredients:

4 eggs

110gram sugar

30ml milk

30ml oil

30g sesame powder

1/4 tsp baking powder

90gram self-rising flour sifted

Methods:

1.      Mix both milk and oil together until well mixed and set aside.

2.      Put the eggs into the mixing bowl and start to beat with high speed.

3.      Beat egg until the volume of the mixture is increase,add in sugar and beat for another 30 seconds. Then change beating speed to medium and continue beat it until it is thick and creamy( stabilized). When egg mixture beaten into stanbilized stage, folding in the flour will cause less deflation.

4. Mix all the dried ingredients( baking powder,sesame powder and the flour) until well mix.

5.      After that, pour some egg mixture into the oil and milk mixture. Fold well. Then fold in the dry mixture on the until well mix.

6.      Once well folded, continue to fold in the egg mixture by 2 batches into the flour mixture.

7.      When ready, pour the final mixture into the baking tray which greased with the baking paper. I'm using 10 inch x 13 inch tray. Bake the cake in a preheat oven at 190C for about 10 minutes or until it is non sticky when test with the cake tester.

8. Transfer the cake to the wire rack and leave it to cool before spread the filling and roll it up.

Tips:

1.      Do not over bake the cake, it will make it too dry and difficult to roll or crack during folding.

2.      Make sure the mixture is super fluffy as it make it easier to roll and tasted better too.

3.      And also make sure all air bubble are away during mixing.



“Air fried Cashew Nut "炸"腰豆”

Just air fried the cashew with 160 degree until it turn brown. Remember to shake it from time to time. It took me around 20 mins to change into this brown. If you air fried this for the first time, I suggest you to keep checking on it every 7-8 minutes to avoid uneven or overcook( burn).

“Air Fried Homemade French Fries "炸"自制薯条”

Update( 10/11/12):

Bought another batch of yellow flesh potatoes and try it. Again succesfully get the cripsy skin and soft inner crinkle fries using air fryer. Forgot to capture the waffle fries' picture just now. It look much more better than previous picture. It is very crispy too!

p/s: Photographing skill not good. Picture not enough sharp.

**************************************************************

First trial on using my new cutter( my hubby called it my new toy) to make the crinkle fries. I'm using the yellow flesh potatoes that ready in the kitchen.

It turn out crispy at the outside and soft in the inside for the crinkle fries and the waffle fries are totally crispy. Will try to make thicker one next time.

Below is the step I used to make above fries.

Methods:

1. Peel the potatoes skin and wash clean.

2. For crinkle fries, just cut the potatoes into about 4-5mm think into think 

    slice and then cut the thick slice into crinkle fries stick.

3. For waffle fries, use the wave cutter or wave slicer to slice/cut it. Those

    captured in picture are using the wave slicer, that's why is is very thin.

4. After that, soak the fries into cool water and add in some salt for 30 

    minutes.

5. Boil the fries until half cook but not too soft. You can use folk to check

    whether it can cross thru the potatoes or not.

6. Then, drain the water and dry it on kitchen paper towel. Spray some oil or 

     add in 1 tsp of oil to the dry fries evenly.

7. Finally put the fries into the air fryer and fried it at 180 degree for about 15

     mins or until it turn golden. Waffle fries took shorter time as it is very

     thin.

Notes:

   I tried to use russet potatoes as recommended by most of the people but it

    failed after 3 tries. Each time it turn out uneven dark brown and the skin

    never crispy.  I experimented by same step as above, soak in boiled water

    for 30 secs and not boiled it at all. All 3 method also produce same soft

    fries and uneven colour which is not attractive at all. They may turn out

    nice if use oil to deep fried.

Will try again using the yellow flesh potatoes.

“Little Butter Sweet Bun 小甜面包”