600g golden churn butter
140g icing sugar-reduced from 150g
150g plain flour
150g top flour
150g bread flour
150g corn flour
Bake for 15min
Miss tamchiak recipe x3 with slight reduce sugar.
Yield 3 tub original, 1 tub coffee
X3 portion is sufficient
Coffee variety for 1 tub: 350g dough with half pack of 2in1 coffee sachet. Would taste better with coffee only, but don't have at home
Keeper according to daddy
8g pineapple 10g dough
Used abt 600g pineapple.
For 1kg probaly 1.5 portion
half portion of nasi lemak rcp w condensed milk., taste quite nice after few days but quite crumbly, less sweet on skin
Try next yr without cheese version
cranberry shortbread cookie
300g tin golden churn cookie
137g icing sugar (perfect sweetness)
400g plain or top flour(mix)
50g corn flour
60g cranberry
Bake at 160C for 15min (need 25min this batch)
Can consider use 450g butter for gifting.
Ngor hiang, too salty to cut from 3 to 1 tablespoon soya sauce
dafa cuttlefish with seaweed, 3min in airfryer
Serikaya cake recipe & method refer cny2020 bake
Use golden churn salted butter
Steamed for 4hours. 6inch cake tray
Sugar reduced from 150g to 120g, to use 125g next time
Fruits 300g to 200g (100g raisin and 100g cranberry), candied orange 80g
Cherry (150g to 80g-can increase if hv more. Left over from butter cookie deco)
Bake for 1.5hr at 6inch tray
Cake tested very good after season for 5 days in fridge, fruit no longer sour compared to just bake.
Butter cake, 137g sugar in 6inch tray too tall
To only use 8inch tray
Use golden churn salted butter
Charsiew: airfryer in tray with gravy 10min per side total 20min. Last 5min put on steam rack to darken it.
Hakka zhar rou: 500g put 3/4 piece fermented beancurd, few dash salt. 10min each side