南乳酥

材料：春卷皮一包

馅料：鸡蛋2粒，

南乳2片，

南乳汁2大匙，

白糖5大匙（我用4大匙），

水100ml（喜欢浓郁一点的可以不加,我没有加）全部搅拌在一起知道唐全部融化

做法：取一张春卷皮，抹上馅料，铺上一张春卷皮，再抹上馅料，再铺上一张春卷皮。把铺好馅料的春卷皮切除适当的大小，入热油里炸到金黄，即可捞起滤干油份。稍凉后，装入罐子里密封即可。

P/S:因为有糖的关系，所以很容易焦，加上不是很厚的关系，很快就好了，炸的时候千万别跑开。

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Melt in the mouth Pineapple tart

Melt in the mouth Pineapple tarts by Table for 2... 

• 250g salted butter
• 75g sugar
• 170g cream 
• 50g cream cheese
• 3 egg yolks
• 400g cake flour
• 30g corn flour

Method

1. Cream butter, sugar and cream cheese together
2. When it come together pour in cream and whip in medium speed till it turn creamy.
3. Beat in egg yolks for 1 min.
4. Sift both flour together and mix half of the flour into the buttery mixture. Mix in low speed until it comes together and pour in the remaining flour until it comes together. Do not over mix. 
5. Allow the dough to sit for minimum 10 min before rolling out. 
6. Bake in the oven of 180c for 15-20 min.

Afternote: This is one of the best crust dough for pineapple tarts. I made it in 2012 and I switched back to phoot huat recipe in 2013 cos the ingredients are more expansive. However, I decided to go back to his recipe again. 

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Peanut biscuit

Recipe by Catherine chia

170g peanut butter 

70g sugar

1/4 tbsp salt

90g Peanut oil

210g cake flour

20g corn flour

1/2 tbsp baking power

Egg for brushing

Method

1) Mix peanut butter, sugar n salt. Add in the flour portion by portion. Add oil slowly n mix well.

2) rest the dough for 20 min.

3) Bakein the oven for 170 deg c 15 -20 min. Or 150 deg c for 20min.

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豆腐饼

250g flour

70g sugar

100g soft bean curd

1 egg

30g black sesame seed

Method

1) Mix all together.

2) Rest for 30 min.

3) roll into thin sheet cut into 1" x 3"

4) deep fry till golden brown. 

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