Tag Archive | melt-in-the mouth cookie

CNY 2012 – Pineapple Tart with Milk Powder

Bought 4 kilos pineapple paste but still have a substantial amount of it from the previous pineapple tart baking.  I should not expect much vistation as CNY celebration is coming to an end.  Having that in mind, I decided to try out a new recipe afterall it’s for own consumption, so it didn’t really matter if it didn’t turn out well.  However, they were surprisingly tasty.  A little crispy and completely melt-in-your mouth.  The amount of milk powder used is just nice to enhance the flavour.  I couldn’t resist baking anther batch even after cleaning up the kitchen.

Pineapple Tart with Milk Powder

Source : From My Sweet Hut with slight modifications

Makes 112 pcs bite-sized tarts


300g butter (cold and firm)

2 big egg yolks

½ tsp vanilla extract  ( original recipe ¼ tsp )

400g plain flour

12g milk powder

4 Tbsp icing sugar ( original recipe 1tbsp )

A packet of pineapple paste ( original recipe 945g, I used about 700-800g )

1 egg yolk + 2 drops of cooking oil and water for egg wash.


1. Cream butter for 3 mins, add in egg yolks and beat for 3 more mins until light and creamy.  Add in vanilla extract and mix well to combine.

2. Sift flours, milk powder and icing sugar together, add into butter mixture.  Using spatula to mix by pressing them together.  Knead for a few mintues to form dough ( do not over-knead ).

3. Divide pineapple paste into 6g each, roll into round ( I do this in advance )

4. Divide dough into 8g each, flatten and place pineapple paste in the middle.  Bring the edges together and seal.  Roll in between palms to shape into round. Place on baking tray lined with baking sheet.

5. Glaze shaped dough with egg yolk mixture and bake at 175 degrees C for 18-20 minutes or till lightly golden

6. Allow tarts to cool completely before storing .


CNY 2012 – Melt-In-Your-Mouth German Cookie

This German Cookie melted right away when popped into your mouth. Rocks!

Source : Small Small Baker.  Recipe below has been doubled.

Melt-In-Your-Mouth German Cookie


250g butter

80g icing sugar, sifted

250g potato starch

160g superfine flour ( I used plain flour )


1. Beat butter and icing sugar till fluffy and lighter in colour.

2. Sift in potato starch and flour, mix to form a soft dough.

3. Roll into small balls. arrange on lined baking pan and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the fork).

4. Bake in preheated oven at 170C for 15 mins.  Do not need to bake till cookie turn brown.

Chocolate Meringue Cookie

Since I became a member of Aspiring Bakers Family, I am having a blast in baking. Thanks to Small Small Baker who created this event and also many thanks to the event hosts for taking their valuable time to compile entries. 

These meringue cookies are light, crispy and melt-in-the-mouth. They are baked at very low temperature (70c) for 100 minutes to get a dry and crispy texture.  As I could not afford this much of time to bake the remaining 2 trays of meringue, I decided to up the temperature setting to 110c hoping to get over and done with in the shortest possible time.  These are baked for 75 minutes.

Verdict : The batch baked at 70c is super delicious, it melts immediately when pops into the mouth.  The batch baked at 110c with shorter baking time is delicious too, but it does not melt that quickly.  I prefer the texture baked at 70c, longer baking time though.  These cookies vanished on the day they are baked.  My teenage kids, especially my daughter likes these cookies . I am sure it won’t be too long that she will request me to bake again :)-

Before baking..

This recipe is adapted from Sonia of Nasi Lemak Lover with minor modification.  Click here for her original recipe (Mocha Meringues).

Am submitting this post to Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested and Tasted.


110g egg white

70g icing sugar

4tsp cocoa powder

1/4tsp cream of Tartar

1/2tbsp corn flour

some chocolate rice (alternatively, you may use chocolate chips)


1. Beat egg white over high speed for 1min till foamy, add in tartar and continue to beat.

2. Gradually add in icing sugar and beat till soft peaks formed.

3. Add in corn flour and continue beat till stiff peaks formed.

4. Fold in cocoa powder into egg white mixture. Slowly combine well.

5. Pipe the egg white mixture (meringue) on the baking tray that line with non-stick baking paper, place a chocolate chip or sprinke chocolate rice on top.

6. Bake at pre-heated oven at 70c for 75mins or adjust accordingly to your type of oven with low temperature and long baking time till dry and cripsy.

( I baked at 70c for 100 minutes )

7. Remove pan from oven, not more than 2mins (don’t wait too long otherwise it will became sticky), try to peel off a meringue and it should come off easily if done. Otherwise, put back into oven and continue to bake.

8. Store in air-tight container straightaway (don’t wait to cool).

Super Melty Pineapple Tart

This is one of my must bake CNYcookies.  Having tried various recipes,  I have yet to find one that is highly satisfied until I baked this today.  DH likes these pineapple tarts texture and he even asked me to use this recipe for future baking.  I agree with him as this is one that melts-in-the-mouth which I am very satisfied.

This recipe is adapted from j3sskitch3n.  Slight modification is made for my own experiment.                                             

Preparation time : 1 hr 45 mins

Baking time : 15 mins

Total time : 2 hours

 Yield : 72 pcs of size 1-1/4” dia round pineapple tarts


Bake King ready made pineapple paste, rolled in balls ( mix 2tsp of rum into pineapple paste and roll into balls)

250g QBB

50 icing sugar ( I use 40g )

2 egg yolks

½ tsp vanilla essence ( I use pure vanilla extract )

¼ tsp salt

350g top flour ( I use cake flour )

50g corn flour

1 egg yolk – for glazing

¼ tsp salt – for glazing

1 tsp water – for glazing


1. Using a hand whisk, cream QBB and sugar until light.  Whisk in egg yolks 1 at a time until well combined.  Add essence and salt and whisk until fluffy.

2.  Sift top flour and corn flour together and fold into the QBB mixture to form a soft dough.

3. Divide dough using a tsp and roll into balls.

4. Flatten a piece of dough and place a piece of the roll pineapple paste in the middle.  Bring the edges of the dough together and press lightly to seal.  Roll it in between your palms to shape it into roll.

5. Place rolls on baking tray lined with parchment paper or paper casing.

6. In a small bowl, mix the egg yolk, salt and water together for the glaze.

7. Brush the glaze on the pineapple rolls with a brush.

8. Bake in preheated oven of 180C and bake for 20-25 mins or until the rolls are pale golden brown. 

( I set my oven to multi cooking mode and bake 2 trays at one go for 15 mins )

9. Cool on wired rack before storing in airtight container.

New York Times Chocolate Chip Cookie

I have a couple of chocolate cookie recipes that are at the top of my to-bake list, I am still searching for the best recipe though.  I found this New York Times Chocolate Chip Cookie that said to have taken the blogging world by storm about 2 years ago (as mentioned in My Baking Addiction).  This recipe was published in The New York Times Dining & Wine section on July 9, 2008. 

If you google, you will find that this cookie received rave reviews. What makes these cookies so unique?  The recipe uses a combination of cake flour and bread flour and the dough needs to be rested in the fridge for 24-36-72 hours.  I’m not kidding, the dough has to chilled for at least 24 hours and possibly chill up to 72 hours.  This is the first time ever that I am committed to bake something that  requires such a long maintenance time in marinating the dough.   Worth it or not?   Read on….

Here are the spoonfuls of dropped dough placed in the container ready to be chilled. 

60 hours later, the cookies are baked and ready to be consumed. These cookies are about 2” in size.

These are the larger ones, about 3.5” in size

These cookies are crispy at the edges and soft and chewy in the centre.   If you leave the soft and chewy parts in the mouth, it softens and melts-away in less than 10 seconds.  I’ve cut down on the sugar amount and it tasted just right for my family.  It tasted so great and I must say the soft chewy cookie recipe posted earlier cannot beat this New York Times Chocolate Chip Cookie.  These NYT chocolate cookies are incredibly good.  Worth it!

Am submitting this post to Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested and Tasted.

This recipe is adapted from My Baking Addiction

Yield : 96 pcs of 2” and 4 pcs of 3.5”


2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter ( I use 280g )

1 1/4 cups (10 ounces) light brown sugar ( I cut down to 1 cup )

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

1 1/4 pounds bittersweet disks or fèves, at least 60 percent cacao content (I use chocolate chip)

Sea salt (I omitted)

Method :
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

 2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

( I wrap the dough with plastic wrap and chill for 24 hours.   Bring it to soften at room temperature.  Once the dough is soft enough to manage,  I scoop the dough using teaspoon and further chill the drop dough  for another 36 hours )

3. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

( I bake at 180 degrees C )

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

( Place the drop dough on the pan lined with parchment paper.  I omitted sea salt.  I bake at 180 degree C for 12-14 minutes  for 2” size cookie and  15 minutes for 3.5” size cookie. However, baking time may vary accordingly due to different oven settings, models…etc)