second round peanut cookies

After shared my peanut cookies with some friends and collected some comments from them, so I decided to have my peanut cookies a second try for improvement version.

 

Here are comments that I collected:

1. cookies are too big.

2. peanut taste too less.

3. peanut wasn't blended small enough.

 

Besides, I felt troublesome on removing peanut skin, so I decided to buy peeled peanut this time and this saved me a lot of energy and time.

 

Actually, making process was almost same with my first making, but I made some small adjustment on ingredients and make the cookie pieces smaller.

 

Here is my formula:

400g peanut

250g all purpose flour (I increase peanut quantity and reduce flour)

unmeasured peanut oil, I put it according to my hand feeling, it only needs to bind flour mixture together, I think I used less oil than last time.

about 50g corn stratch

around 200g sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg

 

However, there is still some defect on my cookies after compare with my friend's. Frist, I thought my cookies are small enough until I saw my friend's because hers are smaller and cute, but I am satisfied with my size this time because it can be done within 1 bite. Second, my peanut flour is still not powdery and they still consider a bit rough, I think this is my food processor limitation, I might need to borrow my friend's blender for a try next time :)

 

My cookies before bake

Hot from oven

Comparison between my first and second batches

Cookies in bottles

 

Pineapple Tart Making

In my memory, peanut cookies and pineapple tart are two main chinese new year cookies, therefore I decided to make them this year. Between these two cookies, I think pineapple tart is more time consuming because I need to prepare for pineapple filling first, then only make the dough.

 

Here's my recipe.

 

Filling preparation:

Ingredients:

250g blended pineapple

150g sugar

1 table spoon lemon juice

 

Direction: put blended pineapple, sugar and lemon juice into a pot, cook the mixture until densed and in golden colour, leave them cool for use later.

 

Dough preparation:

Ingredients:

250g butter

375g all purpose flour

5 tablespoons corn stratch

3/4 teaspoon salt

3 tablespoons icing sugar

3 egg yolks

a little ice water

 

Direction:

1. Sifted all purpose flour, corn stratch and icing sugar twice, then add salt and put the flour mixture in fridge for at least 30 minutes.

 

2. Cut butter into small pieces and mix into flour mixture, mix them well with hand until like cookies crunch.

 

3. Mix in egg yolks slowly until mixtures are well mix. Add some ice water into mixture, and form a dough.

 

4. Put the dough into fridge for about an hour.

 

5.  Squeze a long surface out of a pineapple tart mould, put the prepared piniapple filling on the surface and roll it.

 

6. Brush egg mixture onto pineapple tart, bake them in preheat 170C oven for 15-20 minutes until them yellowish.

 



my pine apple tart 

Pineapple tarts in bottles