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|1 1/2||cup||all purpose flour|
|1/4||teaspoon||ground ginger powder|
Preheat oven to 350F.
Cream shortening & sugar until light and fluffy. Add tofu, lemon & vanilla extract. The consistency is actually a little stiffer than your normal batter made with egg.
Stop mixer and add flour all at once and fold in flour by hand. Then add oatmeal and raisins and mix until all are well distributed (but avoid over mixing).
Bake for 9 to 10 minutes or until golden brownie (see above picture for desire colour)
Detail Step-by-step Pictures
This is a visit to the birth place of my passion of baking and love of software development . Before moving to Vancouver, I spent F1 to F3 (similar to grade 7 – 9 in North American system) in one of the oldest all girls school in Hong Kong: Ying Wa Girls School(英華女學校). Experience from Ying Wa has fundamentally shaped my life.
I can still vividly remember in the cookery class kitchen where I saw eggs turned into pale fluffy batter and baked into delicious sponge cake. The transformation was magical and I was hooked on baking ever since that sight! I was one of those geek who joined computer club and spending my after school hours sitting in front computer (Apple II ;-). It was fascinating to write some “for loops” with some “if.. then .. else” and see diagrams displayed on mono colour screen. One day when I was walking pass connecting corridor between the lower and upper building, I looked at career bulletin board which has posting about jobs in computer. At that very moment, I was determinated that I have to be a programmer (and I was only in F1 – grade 7)! I still feel extremely fortunate to have the opportunity to study in Ying Wa. This place has brought me so much good memory and also dearest life long friends.
This memorable building will soon be torn down. I am sad but I know I should not feel too sad because it is all for the best. There will be bigger and better campus for future Ying Wa Girls.
P.S. Specials thanks to Ms. Leung (from school office) who kindly let me visit the school and show me around to revisit this wonderful campus for one last time.
Click on the map to see how I “urban trekked” back to Ying Wa that day!
|1||cup||butter (room temperature)|
|2.5||cup||all purpose flour|
Grease & flour a 10″ bundt pan.
Mix flour with nutmeg, salt & baking powder and set aside for later.
Put butter in the stand mixer bowl and use paddle attachment. Add half of the sugar and mix until butter become airy and fluffy. Then add the cream cheese and rest of sugar and continue to mix until cream cheese and completely incorporated with butter mixture and volume has doubled. (remember stop the mixer and scrap down the side at least a couple times).
Add 1/4 cup of flour to fresh cranberries. Toss to make sure cranberries is well coated
Break the egg into mixing cup and add in the vanilla extract. Lightly whisk the egg & vanilla then gradually add egg to cream cheese & butter mixture. Add slowly at first (a couple teaspoon), then pour in steady slow stream. Avoid over mixing because you will lost volume if you over beat the eggs.
Stop mixer and finish the rest of the mixing by hand. Dump all flour in at once and fold the flour into batter. Add in the cranberry and mix until it is eventually distributed.
Baking at 350F for 45 to 55 minutes or until golden brown.
Detail Step-by-step Pictures
Aren’t these the most adorable looking cookies? These cookies are very buttery delicate and not overly sweet . The jam filling add just extra bonus touch of fresh sweetness. They are also pretty easy to make! I am happy my co-worker’s mom has shared this wonderful recipe with me. Thanks my co-worker for translating the recipe!
For those who can read German. Here is the original recipe
- 175g Mehl,
- 65g Zucker
- 1 Packung Vanillezucker (oder 1 Teeloeffel Vanilleessenz)
- 2 Eigelb
- 125g Butter oder Margarine
Für die Füllung braucht man rote Marmelade, was immer man gerade hat. Die Zutaten werden zu einem Mürbeteig verarbeitet und kühlgestellt.
Anschließend formt man kleine Kügelchen aus dem Teig, macht mit einem mehlbestäubten Holzlöffelstiel eine Vertiefung (Mulde) in die einzelnen Kügelchen und füllt etwas Marmelade hinein.
Auf einem gefetteten Backblech (oder Backpapier) 10-12Min. bei ca.175°Celsius backen.
Here is the translation! ;-)
- 175g flour ( I used pastry flour)
- 65g sugar
- 1 package of vanilla sugar (I still have my very limited supply from my last Germany trip back in 2010 ;-) You can also substitute with half a vanilla bean or 1 teaspoon of vanilla extract)
- 2 egg yolks (this is the key why these cookies are so delicate!)
- 125g butter (I used unsalted butter with a tiny pinch of salt)
- ~3 tablespoon of your favourite jam – recently I have been using Maple Syrup Pumpkin and I really like it!
It is actually very simple. You put together all the above ingredients following sweet paste method. The key is don’t warm up and cream you better to incorporate too much air. Just mix sugar and butter until all evenly incorporated. Add your yolks gradually, and sift all the flour into the butter mixture at once. The cookies dough will turn out a bit wet and too soft to handle. You should warp the dough in plastic warp and put it in the fridge for at least a couple hours (better yet, over night). Then they will be much easier to handle.
When you are ready to bake this cookies, just take the dough out and evenly portion the dough. I like to use my ice-cream scoop for quick & easy portioning. You then roll out the cookie dough into perfectly roll balls. Then use top of wooden spoon to poke a hole in the middle for filling jam. Be careful when you are poking that hole, you don’t want to push all the way down to the bottom because jam will be leaking!
Baking in 350F oven for 10 minutes.