Kueh Bahulu 传统鸡蛋糕

Kueh Bahulu 传统鸡蛋糕

Ingredients:

120g eggs

60g SIS fine sugar

65g Blue Jacket Cake Flour

5g rice flour

Method:

1. Brush the inside of the mold with oil. Pre-heat in oven @ 200C for 10mins

2. Beat eggs & sugar at high speed till ribbon stage. Stir in sifted flour till combined

3. Pipe batter in mould & bake for 10mins

4. Remove kueh bahulu with bamboo skewers. Cool on a wire rack b4 store in an airtight container

Bunny Pineapple Tarts

Pineapple Tarts

Ingredients:
120g Ammerlander unsalted butter
170g Prima top flour
10g cornstarch
40g SIS icing sugar
15g full cream milk powder
1 egg yolk
1/2 tsp rum
Taiwan red yeast powder
Valrhona cocoa powder
.
You yee Pineapple paste
.
Method:
1. Whisk butter, icing sugar & rum till light & fluffy. Add in egg yolk & mix well
2. Add in sifted flour, cornstarch & milk powder. Mix till combined. Remove 5g & 3g dough. Mix in red yeast powder & cocoa powder respectively. Cling wrap & put in fridge for 20mins
3. Divide pineapple paste into 10g each & dough 15g. Wrap the filling. Pinch a bit of the original dough & red yeast dough for the rabbit ears & nose. Roll a bit of cocoa dough for the eyes. Chill in fridge 20mins
4. Bake in a preheated oven @ 150C for 30mins