Angry Bird Cookies

Recipe from Y3K Cookbooks Volume no.31 -- Cartoon Cookies
http://y3kcookbooks.blogspot.com/2011/09/cartoon-cookies.html

Ingredient:
A: 130g butter (at room temperature)
60g icing sugar
1 egg yolk

B: 120g rose flour (plain flour)
30g potato starch
50g glutinous rice flour

C: 1 tsp strawberry paste

D: Some yellow colour heart-shaped decoration sugar (small-sized)
Some red colour love-shaped decoration sugar (small-sized)

E: (mixed together, spoon into piping bag)
10g egg white
70g icing sugar
1 tsp cornflour

F: Little black sesame seeds
Some seaweed (snipped to make eyebrows)
Some egg white

Method:
1. Combine ingredient (A) into a big bowl, mix well. Add in ingredient (B), mix again. Pour onto tabletop, knead with your palms to form a dough.
2. Take 30 grams of dough from no. (1), leave it natural. Make into 1 gram pieces, shape and flatten into triangular pieces.
3. Add ingredient (C) to the remaining no. (1). Knead dough on the tabletop to work in colour.
4. Take away 10 grams from no. (3), shape into triangular and use one gram for both wings, take a piece of no. (2), stick in ingredient (D) (picture 3), arrange on baking tray, repeat process.
5. Bake no. (4) in a preheated oven at 130 degrees Celsius for 30-35 minutes till cooked through. After removal from oven, pipe ingredient (E) on cookies whilst hot. Dot with a black sesame seed to act as eyes. Glaze with egg white and stick a seaweed to act as eyebrows, bake for another 1 minutes, leave to set before storage.

Note: Work quickly after piping ingredient (E) on decorate with black sesame seeds and glaze egg white stick a seaweed before egg white turns hard.

Little Cookies Earn Big $ 做小饼 赚大钱

Little Cookies Earn Big $ (Available now!)

In a run-up to CNY, every family spring cleans the house. This is in line with the renewal process as it makes the world go round. Prayers often centre around blessings for a blissful marriage, elevated position in one's career, brilliant off springs with good study marks or another year of good health.

Traditional practices are still observed. The halls are decked with blooming plants, new clothes are sewn, festive dishes are planned or hampers sent to the elders. It may be a season of goodwill for the affluent but for a cash-strapped family, it can be a tight season as it coincides with a new semester as money is needed for school books, uniform, shoes and transport.

Wise housewives may resort to earning some festive money like baking cookies for sale. Perhaps, mini goals would be a good way to start. If opportunity does not present itself, she will create the opportunity. Readers can look up our other festive cookies books like "New Year Cookies" and "Cookies". With another new volume created by Coco, it may continue to impact the lives of many industrious people. baking cookies can be both sustainable and rewarding in a home business opportunity.


做小饼 赚大钱(已经出版!)

华人新年的传统送旧迎新习俗，家家户户都会赶在新年前将家里弄得焕然一新，祈望来年不论是家庭、事业、学业、健康等都更胜往年。

新年需要添置家具、买新衣、准备丰盛大餐、送礼等，这些都需要一笔钱。加上新年往往碰上学校刚开学，孩子的校服、书本、交通费等开支接踵而来，往往让人喘不过气来，大喊钱不够用。

在钱不够用的压力之下，如何开源节流？一些脑筋灵活的家庭主妇逢年过节都会做些糕饼售卖以赚钱帮补开支；有些心灵手巧的主妇甚至在一个新年或节日售卖糕饼就赚得盆满钵满。

Y3K以往总是以读者的需要而策划食谱书，包括两本新年饼干食谱《过年饼》（2006年12月出版）及《又是过年饼》（2007年12月出版），目前这本《做小饼赚大钱》（2009年11月出版）也不例外。我们找到专业烘焙专家江丽凤老师将她多年心得公诸于众，让大家在这个新年来临之际，做饼干赚新年钱。








Mmm... Cartoon Ideas

(Makes 36 pieces, cost approx. cost RM4.00)

Ingredient
A: 180g butter
30g egg whites
80g icing sugar
B: 180g plain flour
80g rice flour
80g cornflour (butterly brand)
Utensil needed:
Some cartoon moulds

Method:
1. Preheat oven to 150 degrees Celsius.

2. Cream ingredient (A) till combined. Fold in ingredient (B). Use a rubber spatula to fold
ingredients into a soft dough. Keep in-between a plastic sheet, roll flat. Keep dough sheet in the refrigerator, chill dough till semi-hard.

3. Remove no.(2) from the refrigerator. Stamp out cookies using different cartoon moulds.
Arrange on lined baking trays. Bake in a preheated oven for 20 to 25 minutes. Cool well and store properly.


动物小饼

(可做 36块, 成本RM4.00)

材料
A： 牛油180克
蛋白30克
糖粉80克
B： 面粉180克
粘米粉80克
粟米粉80克（蝴蝶牌）
用具：
卡通模数个

做法：
1. 以150℃预热烘炉。

2. 将（A）料搅拌均匀，加入（B）料用刮刀拌成软团后，放在塑胶纸中间擀扁，放入冰箱冷藏至稍微硬。

3. 将（2）取出印出卡通形状，排在铺了纸的烘盘烘20至25分钟，取出待凉后，收在不透风罐子。



一套售价RM8 per set

RM8 + RM5 (西马快邮 - 市区范围 West M'sia by courier service - Urban area) = RM13

RM8 + RM10 (东马快邮 - 市区范围 East M'sia by courier service - Urban area) = RM18

+

RM20 (Little Cookies Earn Big $) + RM8 (One set of 6 animal moulds) = RM28(一套售价).

RM28 + RM5 (西马快邮 - 市区范围 West M'sia by courier service - Urban area) = RM33

RM28 + RM10 (东马快邮 - 市区范围 East M'sia by courier service - Urban area) = RM38

Enquiries: y3krecipes@gmail.com or call 03-89453000 Fax: 03-8945 0888

Available at most Baking ingredient shops.

Singapore: selling at CK Tang Basement 1 Electrical Department - Ponza (company selling water filter).

Cashew Nut Coffee Cookies

(Y3K Cookbooks Vol.3 - Popular Cakes and Desserts With Step-by-step Guide热门蛋糕西点步步教)
Copyright of Y Three K Publisher. All rights reserved.

Ingredient A:
250g butter
200g castor sugar

Ingredient B:
4 egg yolks
1 tsp salt
1 tsp instant coffee

Ingredient C:
350g plain flour
300g cashew nuts
50g tapioca flour

For glazing:
1 egg yolk (beaten)

Method:
1. Beat ingredient A till creamy.
2. Add in ingredient B, beat till it is light and fluffy.
3. Put plain flour and cashew nuts of ingredient C into a food processor, beat till the nuts turn powdery. Remove it and add in tapioca flour, mix well.
4. Add no.(3) into no.(2). Mix well.
5. Remove the dough. Shape into cashew nut shapes with a mould. Put on a greased baking tray. Glaze with beaten egg yolk.
6. Bake in a preheated oven at 180 degrees Celsius for 20 minutes till golden in colour. Cool well.

Crispy Almond Squares

(Y3K Cookbooks Vol.3 - Popular Cakes and Desserts With Step-by-step Guide热门蛋糕西点步步教)
Copyright of Y Three K Publisher. All rights reserved.

Ingredient A:
250g butter
200g caster sugar

Ingredient B:
2 egg yolks
1/2 tsp salt

Ingredient C:
400g flour
40g corn flour
200g almonds

Egg white glazing: dissolved & strained
60g egg white
30g sugar

Method:
1. Soak almonds of ingredient C with boiling water for 5 minutes. Rub off the skins.
2. Slice some of the almonds for decoration purposes.
3. Put remaining almonds and flour into a food processor. Blend well and pour mixture into a mixing bowl. Mix in corn flour.
4. Beat ingredient A till fluffy. Add in ingredient B, beat till it is white.
5. Add in no.(3), mix well to form a dough.
6. On a baking tray, sprinkle some flour.
7. Take a portion of dough, cover with a plastic sheet, roll out to form a very thin sheet.
8. Place no.(7) onto tray. Mark out the pastry sheet into squares with a metal ruler. Glaze it with egg white solution. Place some sliced almonds on pastry.
9. Bake in a preheated oven at 180 degrees Celsius for 10 minutes. Remove it and cut the baked pastry according to the markings. Rebake for another two minutes. Cool well before storage.

Cornflake Cookies

(Y3K Cookbooks Vol.3 - Popular Cakes and Desserts With Step-by-step Guide热门蛋糕西点步步教)
Copyright of Y Three K Publisher. All rights reserved.

Ingredient A:
250g butter
225g caster sugar

Ingredient B:
2 egg yolks
1/4 tsp salt
1 tsp vanilla essence

Ingredient C:
250g plain flour
125g corn flakes

Method:
1. Combine ingredient C till well mixed.
2. Beat ingredient A in a mixer till creamy. Add in ingredient B, beat till it is light and fluffy.
3. Add in no.(1), mix well till a dough is formed.
4. Pinch a little of the cornflake dough and drop it lightly onto a greased baking tray. Repeat process till dough is used up.
5. Bake in a preheated oven at 180 degrees Celsius for 20 minutes till golden in colour.
6. Remove from oven. Cool cookies before storing in airtight tins or jars.

MINIATURE SWEETY PUFFS (KOK CHAI)

(From Y3K Recipes Issue No.10 – Jan/ Feb 2003)

Copyright of Y Three K Publisher. All rights reserved.

For pastry

Ingredients:

350g all purpose flour/ plain flour

A pinch of salt

45g coconut cream powder

55g eggs

100ml water

Method:

1. Blend flour, salt and coconut cream powder together. Add egg and water, mix with a wooden spatula till a dough is formed.

2. Knead dough for 10-15 minutes till smooth.

3. Clingfilm and rest dough in the fridge for 1 hour. Later, roll it out to 2mm thick (very thin layer).

4. Cut the dough with a 2 1/2 inches round cutter. Put some peanut butter filling inside.

5. Flute edges like curry puffs and deep-fry for 2-3 minutes in hot oil.

6. Drain excess oil, cool and store in containers.

Peanut butter filling

Ingredients:

400g roasted peanuts (remove skins, diced)

120g peanut butter (in a jar)

80g butter

160g castor sugar

A pinch of salt (1g)
Method:

Blend peanut butter, butter, sugar and salt. Add diced peanut butter and refrigerate till needed.

CRESCENT FORTUNE COOKIES

(From Y3K Recipes Issue No.10 – Jan/ Feb 2003)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
100g egg white
A pinch of salt (1/4 tsp)
150g caster sugar
100g all purpose flour/ plain flour
A few drops vanilla essence (1/4 tsp)
100g corn oil

Method:
1. Whisk egg white, salt, sugar and vanilla essence for 1 minute.
2. Add flour and blend in gradually, followed by corn oil.
3. Take a spoonful of the batter and spread it on a greased baking tray.
4. Spread it as thinly as possible (12cm in diameter).
5. Bake at 200 degrees celsius for 4-5 minutes till golden brown.
6. Fold it into two immediately. Shape into a fortune cookie.

Tips: You need deft hands to fold quickly before the baked batter hardens.

LATTICE PINEAPPLE TARTS

(From Y3K Recipes Issue No.10 – Jan/ Feb 2003)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients: for pastry

170g all purpose flour/ plain flour

30g custard powder

1/2 tbsp full cream milk powder (8g)

1/4 tsp baking powder

50g Anchor butter (or other brands)

50g O’nello margarine (or other brands)

50g icing sugar

40g eggs

A few drops vanilla essence

Method:

1. Cream butter, margarine and icing sugar on low speed for 3 minutes.

2. Add eggs and vanilla essence. Mix well for another 3 minutes.

3. Add in the rest of the ingredients. Mix on high speed for half minute only, to form a soft dough.

4. Roll the dough out, on a lightly floured board till the pastry is about 1/4 inch thick.

5. Use a tart cutter to cut out round tart shells. Place on greased baking trays.

6. Fill the centre with cooled pineapple jam. Line some thin strips of pastry over jam, forming a lattice pattern.

7. Crimp the edges with a pastry pincers or flute the edges manually.

8. Bake in a preheated oven at 180 degrees celsius for 20-25 minutes till light golden. (each oven temperature varies)

9. Cool on wire racks before storing.
Pineapple jam filling ingredients:2 pineapples (approx. 600g), 375g castor sugar, A pinch of salt Method: 1. Cook grated pineapple and sugar over low heat till sugar dissolves. Stir constantly at all times.2. Cook the pineapple till quite dry and is golden coloured.3. Cool well and store in container for use.

CHERRY BUTTER COOKIES

(From Y3K Recipes Issue No.10 – Jan/ Feb 2003)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:

85g O’nello margarine (or other brands)

170g Anchor butter (or other brands)

185g caster sugar

A few drops vanilla essence (7g)

80g eggs

385g all purpose flour/ plain flour

A little baking powder (2g or 1/2 stp)

Some red cherries (diced)

Method:

1. Cream margarine, butter, sugar and essence on low speed for 1 minute. Change to high speed and mix for 5 minutes. (Scrape down after 2 minutes)

2. Add eggs gradually on high speed and mix for 3 minutes. Scrape down after 1 1/2 minutes and again after 3 minutes.

3. Sift flour and baking powder before adding on low speed for 30 seconds. Scrape down and continue for another 30 seconds.

4. Using a star tube, pipe onto a greased tray.

5. Top with red cherries. (optional)

6. Bake at 200 degrees celsius for 10-15 minutes.

7. Cool well before putting into airtight jars.