OREO奶酥饼干和OREO白巧克力棒

Crispy Almond Cookies超濃杏仁脆餅

Kueh Bahulu 马来小蛋糕

鸡蛋糕
Kuih Bahulu

材料A

1.全蛋350克

2.细砂糖300克

材料B（混合筛过）

1.香港面粉280克

2.双重发粉5克

材料C

1.香草油0.5茶匙

做法

1.把全蛋放入搅拌机, 用高速打至起泡。

2.慢慢加入糖, 高速打至发白（约20分钟）。

3.加入材料B，用打蛋器拌匀，直至变成面糊。

4.加入香草油搅拌均匀。

5.将面糊放进已涂上油的烤模里。

6.送进预热200oC的烤箱，烤10至15分钟。

7.烘好时，立刻把鸡蛋糕从烤模取出。

Mocca Crispy Cookies摩卡香脆饼

Mocca Crispy Cookie
摩卡香脆饼

Ingredient (A)
材料(A)

Butter 250g
牛油

Brown sugar 100g
黄糖

Ingredient (B)
材料(B)

Almond diced 100g
杏仁粉

Chocolate powder 50g
巧克力粉

Almond stick 50g
杏仁条

White chocolate 50g
白巧克力粒

Ingredient (C)
材料(C)

Mocca powder 1 Packet
摩卡粉

SP flour 250g
SP粉

Method
做法

1. Mix butter, brown sugar. Beat soft till fluffy. Add in ingredient (B). Blend evenly.
将牛油和黄糖一起打松。后再加入材料(B)拌均。

2. Then mix in mocca powder and blend evenly.
然后把摩卡粉倒入拌均。

3. Add in flour and mix evenly.
最后才加入面粉混合均匀。

4. Use 160 degree to bake.
用160温度烘熟为止。

Green Bean Cookies绿豆小香饼

Green Bean Cookies
绿豆小香饼

Ingredient
材料

Green bean flour 200g
绿豆粉

Starch 140g
木薯粉

Egg yolk 11/2 Pcs
蛋黄

Sugar powder 115g
糖粉

Butter 225g
牛油

Method
做法

1. Beat all ingredients at medium speed for 2 minutes.
上述材料以中火速搅拌2分钟。

2. Knead dough about ½ thick and scrape slowly with fork and cut out.
将混合料压入模内，扣出。置入烘盘内。

3. Bake in oven at 150 degrees for 15 minutes or till golden brown in colour.
以小火烘15分钟即可。

Cashew Nut Cookies腰豆饼

Cashew Nut Cookies
腰豆饼

Ingredient
材料

Egg yolk 1 Pcs
蛋黄

Castor sugar 140g
幼糖

Butter 250g
牛油

Vanilla essence A bit
香精

Flour 300g
面粉

Baking powder 1/2tsp
发粉

Fried cashew nut (Pound) 200g
腰豆(留适量为装饰用)

Egg 1 Pcs
蛋

Method
做法

1. Butter and sugar mix well. Then add in egg yolk and cashew nut powder.
将牛油和幼糖搅拌。再加入蛋黄和腰豆粉。

2. Stir well by using wooden spoon. Then add in flour and baking powder as a dough.
以木匙拌均。继加入面粉与发粉拌成面团。

3. Divide the dough into many cashew nut and apply egg. Bake for 20-25 minutes with 175 degrees.
将以上粉团圈出腰豆形。饰上一粒腰豆。然后扫上蛋液。入烘炉以175温度烘20-25分钟。

Pineapple Roll黄梨卷

Pineapple Roll
黄梨卷

Ingredient A
材料(A)

Butter 180g
牛油

Shortening 10g
白油

Icy sugar 60g
糖粉

Egg yolk 1 Pcs(Brushing)
蛋黄

Ingredient B
材料(B)

Flour 200g
面粉

Corn Flour 100g
玉米粉

Castor sugar 10g
蛋黄粉

Baking powder 1/2tsp
发粉

Method
做法

1. Beat ingredient A in a mixer till fluffy.
先将A以搅拌器打发。

2. Add in ingredient B and beat evenly till smooth.
再加入B材料拌均。

3. Use a mould to squeeze out in long shape. Wrap up with filing.
用模型挤出长形包上馅料卷起来。

4. Put on tray to bake. Brush with egg yolk use 160 degrees to bake till golden in colour.
放入烘盘上扫蛋液以160温度烘至金黄色。

Blueberry Mini Cake迷你蓝莓蛋糕

Blueberry Mini Cake
迷你蓝莓蛋糕

Ingredient
材料

Blueberry cake flour 500g
蓝莓

Egg 175g
鸡蛋

Water 112ml
水

Oil 137ml
油

Method
做法

Mix blueberry cake flour, eggs and water evenly. Add in oil and mix well. Pour into cups. Bake at 160 degrees for 10-15 minutes.
先讲蓝莓蛋糕粉，蛋，水放在盆中拌均。最后再把油加入拌均匀。倒入小纸杯用160度烘10-15分钟即可。

German Biscuit德式饼

German Biscuit
德式饼

Ingredient
材料

Unsalted butter 250g
牛油

Icing sugar 100g
糖粉

Potato flour 250g
马铃薯粉

Plain flour 100g
面粉

Ground cashew nut 100g
腰豆粉

Method
做法

1.Beat butter and icing sugar until creamy.
将牛油及糖粉打至松状，加入腰豆粉。

2. Add in potato flour and plain gradually. Mix to form a soft dough.
把马铃薯粉及普通面粉慢慢加入并混合成一软团。

3.Shape dough into small balls and press gently on top with a fork.
把软团揉成一粒粒小圆球后用叉轻轻按压。

4.Preheat oven. Bake at 150 degrees for 15-20 minutes.
热烘炉以150度烘15-20分钟。

American Pineapple Biscuit美国黄梨饼

American Pineapple Biscuit
美国黄梨饼

Ingredient A
材料(A)

Butter 130g
牛油

Shortening 20g
白油

Castor sugar 70g
幼糖

Egg yolk 1 Pcs
蛋黄

Pineapple essence 1/2tsp
黄梨汁

Ingredient B
材料(B)

Flour 250g
面粉

Corn flour 20g
玉米粉

Cornflakes(blended) 50g
玉米薄片碎

Milk power 1Tbsp
奶粉

Baking powder 1/4tsp
发粉

Method
做法

1. Beat A till light and fluffy.
将材料(A)以搅拌打至松发。

2. Pour B gradually. Knead to form dough.
慢慢倒入材料(B)搅拌均匀，揉成团。

3. Flatten dough to thick sheet and cut with heart shape cutter.
把面团杠成厚片，以形状模型印出。

4. Preheat oven. Bake at 160 degrees for 20-25 minutes on greased tray.
预热烘炉，将饼放在烤盘上再以160温度烘20-25分钟。

Apito Biscuit亚比多牛油饼

Apito Biscuit
亚比多牛油饼

Ingredient
材料

Biscuit mix flour 500g
混合饼粉

Margarine 250g
牛油

Vanilla ½ tsp
香精

Chocolate 1 Tbsp
巧克力粉

Method
做法

Soften the margarine or butter until pliable. Add to biscuit mix and blend together. Oven temperature 160 degrees for 15-20 minutes.
把牛油搅松，加入混合饼粉，拌成粉团。做出喜爱的形状再以160温度烘15-20分钟。

Chocolate Cornflakes Biscuitt巧克力爆米花花生饼

Chocolate Cornflakes Biscuit

Ingredient

Raisins 50g
葡萄干

Cashew nut 50g
腰豆

Almond(toasted & chopped) 50g
杏仁粒

Rice bubble 50g
泡泡米

Cornflakes 50g
爆米薄片

Cooking chocolate 300g
香甜巧克力

Other
其它

Small paper cups
小纸杯

Colour chocolate rice, chocolate rice
多颜色巧克力

Method
做法

1. In a mixing bowl, combine raisins, almond, rice bubble and cornflakes till well mixed. Leave aside.
将葡萄干，腰豆，杏仁粒，泡泡米以及爆米薄片倒入一个盆里并搅拌均匀待用。

2. In another mixing bowl, double boil cooking chocolate until melt with medium heat.
把甜巧克力盛入另外盆里隔水以中火纯至溶。

3. Pour dry mixtures(1) into melted chocolate and stir well.
将所有混合均匀的材料倒入巧克力浆里，拌均匀。

4. Scoop mixtures into paper cups and coating with colour chocolate rice. Chill till set before serve.
把混合物倒入纸杯里并多色巧克力米冷藏至凝固即可享用。

Coconut New Year Pudding简易椰香年糕

Coconut New Year Pudding
简易椰香年糕

Ingredient
材料

Glutinous rice flour 300g
糯米粉

Water 350ml
水

Coconut sugar 150
椰糖

White sugar 50g
白糖

Method
做法
1. Sift the glutinous rice flour into a large mixing bowl.
将糯米粉同筛过于盆中。

2. Pour the water, add in sugar and boil steadily until dissolved.
糖和水煮成拌成糊状。

3. Steam the mixture into a greased cake tin. Steam the pudding for 1 hour.
入盆蒸1小时即可。

Meringue Loselle蛋白饼

Meringue Loselle
蛋白饼

Ingredient
材料

Egg white 30g
蛋白

Sugar 150g
糖

Silvia soft meringue 70g
蛋白粉

Corn starch 80g
玉米粉

Coffee 5g
咖啡

Chocolate chips for deco 50g
巧克力粒(装饰)

Method
做法

1. Beat the egg white, sugar and silvia soft metingue until fluffy, add the corn starch. Beat until combined. Follow add in coffee mix until even.
把蛋白，糖和蛋白粉打至松软。加入玉米粉打至混合均匀。加入咖啡精。


2. Put the mixture in a piping bag fitted with a large star nozzle and pipe 4 small whirls onto the prepared baking sheets.
把粉团放进管状袋，用形状管嘴窄出4个小模型。

3. Use 130 degrees to bake till cooked.
用130度烘培。

Cheesey Shortbread芝士香脆饼

Chessy Shortbread
芝士香脆饼

Ingredient
材料

Butter 270g
牛油

Icing sugar 200g
糖份

Egg 30g
蛋

Salt 5g
盐

Plain flour 480g
面粉

Milk powder 100g
牛奶粉

Evaporate powder 30g
奶水

Baking powder 5g
发粉

Sodium bicarbonate 2g
苏打粉

Cheedar cheese 60g
芝士

Method
做法

1. Beat the butter and icing sugar, salt until creamy. Add in egg slowly and evaporate milk until even.
把牛油，糖粉，盐打至奶油状。慢慢加入鸡蛋和鸡蛋和奶水混合均匀。

2. Sift the flour, milk powder, sodium bicarbonate, baking powder mix into the mixture follow in cheedar mix even, ready for use.
把面粉筛过，加入奶粉，苏打粉，发粉，参入芝士混合均入均匀。用150度温度烘培。

伦敦杏仁饼London Almond Cookies

London Almond Cookies
伦敦杏仁饼

Ingredient
材料

Butter 250g
牛油

Icing sugar 120g
糖粉

SP flour 450g
SP粉

Egg yolk 2 Pcs
蛋黄

Shortening 100g
白油

Vanilla essence 1 tsp
香精

Toasted whole shelled almonds 500g
杏仁(烘过并搅粹)

Toasted nibbled almonds 200g
杏仁(整粒)

Cooking chocolate 500g
煮好的巧克力

Method
做法

1. Cream butter and icing sugar until light and fluffy.
将牛油和糖粉打发。

2. Add in vanilla essence and egg yolks and cream for a minutes.
加入香精和蛋黄打1-2分钟。

3. Add in flour and mix well.
加入面粉拌均。

4. Take a piece of the toasted whole shelled almonds and cover it with some dough and shaped into an oval shaped.
用少许面团包着一粒杏仁饼把它包成圆形。

5. Bake at 180 degrees until light brown and then coat the cookies with melted chocolate. Place the chocolate coated cookies into a brown paper cup and topped with toasted nibbled almonds.
以180度烘至金黄色。然后可淋上巧克力，并加上撒上杏仁粹。

杏仁开心果饼Almond Pistachios Biscuit

杏仁开心果饼Almond Pistachios Biscuit

Ingredient A
材料A

Shortening 200g
白油

Butter 100g
牛油

Icing sugar 150g
糖粉

Almond essence 1 tsp
香精

Ingredient B
材料B

SP Flour 250g
SP粉

Self raising flour 220g
自发面粉

Toasted coconut shreds 100g
椰丝

Ground almond 50g
杏仁粒

Ground pistachios 50g
开心果

Method
做法

1. Cream A in a mixer lightly for 4 minutes.
将A材料搅拌至松发。

2. Combine B and B to creamed mixtures above, mix thoroughly until dough is firm enough to be cut.
再加入材料B搅拌均匀搓成团。

3. Roll out dough and cut into shape.
将面团杆成片印出各种形状。

4. Glaze with egg yolk and bake in preheated oven at 160 degrees for 20 minutes.
把印好的饼干扫上蛋液以160度烘20分钟。

Crispy Chocolate Chip Cookies巧克力粹豆饼

Crispy Chocolate Chip Cookies
巧克力粹豆饼

Ingredient
材料

Butter 160g
牛油

Castor sugar 120g
幼糖

Flour 200g
面粉

Raising powder 1/2tsp
Or
Baking powder
发粉或苏打粉

Cinnamon powder 1/4tsp
桂皮粉

Chocolate chips 150g
巧克力粒

Vanilla essence A bit
香精

Hazel nut or
Ground almond 150g
杏仁粉

Method
做法

1. Beat butter, sugar until fluffy. Add in vanilla essence.
搅打牛油，糖和香精。

2. Add in flour, baking powder, cinnamon and blend evenly.
加入面粉，苏打粉，桂皮粉并搅拌均匀。

3. Knead the mixture into cylinder shapes. Press hard and cut into chips. Display on baking tray, rub with egg. Bake with 160 degrees for 15 minutes.
将上述混合料搓成圆筒形状压实才将它直切，放于烘盘，扫蛋液后以160度烘15分钟。

Nestum Biscuits麦片饼

Nestum Biscuit
麦片饼

Ingredient (A)
材料(A)

Butter 200g
牛油

Icing sugar 100g
糖粉

Egg 1 no
蛋

Ingredient (B)
材料(B)

Flour 200g
面粉

Salt ¼ tsp
盐

Baking powder 2 tsp
发粉

Corn flour 50g
暑粉

Ingredient (C)
材料(C)

Nestum 150g
麦片

Method
方法

1. Beat butter, icing sugar , egg and golden syrup until fluffy.
将牛油， 糖粉打至发，加入蛋。

2. Add in other ingredients and mix well.
再加入其它用料拌均。

3. Shape into small balls and bake for 15 minutes at 180 degrees.
做成小球，放入烘盘内用180度烘15分钟。

Siena Cookies(6 Layers Black & White)黑白千层香脆曲奇

Siena Cookies(6 Layers Black & White)黑白千层香脆曲奇

Ingredient
材料

White dough
白粉团

Unsalted butter 90g
无盐牛油

Icing sugar 70g
糖粉

Egg yolk 1 no
蛋黄

Flour 150g
面粉

Vanilla essence A drop
香精

Chocolate dough
巧克力粉团

Unsalted butter 96g
无盐牛油

Icing sugar 60g
糖粉

Egg white 15g
蛋白

Flour 145g
面粉

Coco powder 13g
巧克力粉

Method
方法

1. White dough: Beat butter and sugar until soft. Add in egg yolk then follow by flour and vanilla essence.
白粉团： 将牛油和糖打至软，加入蛋黄，再加入香精。

2. Divide dough into 3 equal portions. Wrap individually and put freezer for ½ hour.
将粉团分成3份等份量，然后将每份隔包起来，放入冰箱1/2小时。

3. Chocolate dough: Beat butter and sugar until soft. Add egg white then follow by both flours.
巧克力粉团： 将牛油和糖一起打至软，加入蛋白，接着加入粉。

4. Divide dough into 3 equal portions and wrap. Put freezer.
将粉团分成3份等份量，包起来放入冰箱。

5. Roll each dough into flat about 5mm thickness and overlap each dough until can get an alternate color. Put freezer to harden.
将每份的粉团棍杠成5公分厚片。将每一片叠成起来成黑白相隔色后放入冰箱。

6. Cut the dough into about 6mm thickness. Arrange on the baking tray. Repeat until finish. Bake 160 degrees for 15-18 minutes.
取出，用利刀将饼切成6公分厚，然后排在烘盘上，以160度烘至金黄色后取出。