gingerbread cookies

adpated from Eupho Cafe

30/70 ratio of breadflour / cakeflour:  165gm **

ginger powder:  0.75 teaspoon

cinnamon powder:  1/2 teaspoon

clove:  pinch

nutmeg:  pinch

salt:  pinch

butter:  113gm

brown sugar:  90gm

egg yolk:  one (15gm)

** original recipe calls for all purpose flour

the dough is on the soft side
Jennifer comments it is a bit sweet; can try stronger ginger taste
excellent favour of all spices

南瓜批 caramel pumpkin pie

adapted from joe pastry's website

** crust **
just right portion for a 8" dia tin mould
120 gm cake flour

60 gm unsalted butter (can up butter portion)

24 gm sugar

1/2 whole egg

salt, pinch

baked under 160 or 180 deg, 10~15 min, take out, brush a layer of egg or egg white wash
turn around, bake for another 10~15 minutes

** caramel portion **

30 gm water

100 gm sugar
when it turns amber, kill the heat before whisking in cream

150 gm heavy or light cream

** the pie **

150 gm pumpkin puree

2 eggs

1 teaspoon cinnamon

0 gm sugar

baked under 180 deg C, 30 min.


Note:  medium high heat in doing the carmel, no whipping
take away from heat to stir in whipping cream
(note:  can taste the bitter sweetness of caramel, but no surprise from the pumpkin pie itself)

杏仁曲奇

pre-baked almond under 150 deg C, 20 min, and cool off before use

unsalted butter 75 gm

sugar 75 gm

salt, pinch

egg 1/4

cake flour 150 gm

almond 75 gm

lemon or orange zest, one

180 deg C, baked for 15 min