BeautyMe Love Recipes

BeautyMe Love Recipes

Sunday, January 31, 2016

German Cookies (2016)

I have been baking these German Cookies for years and definitely no excuse for Chinese Lunar New Year. Tried adding green tea powder and amazingly it tasted yummy! Will bake more next year. Thanks to my friends who supported my bakes this year. 

Sunday, January 24, 2016

Almond Crisps

2nd Attempt
1st Attempt

I am so glad that I found this recipe (I named it Almond Crisps as it is very crispy). After all the making of pineapple tarts, I was left with so much egg whites. With this recipe, I managed to clear all the egg whites. These snacks are not only crispy but very addictive too. Though the mixing of the ingredients is quite straight forward, however the spreading of the mixture on the baking tray needs a little patience as you will have to spread evenly and thinly to ensure even browning of the whole crisp. My first attempt was a failure and the centre part of the crisps turned out chewy while the sides were already very brown.  My 2nd attempt was a success, turning out perfect with even browning throughout. 1 lot can make 4 trays and into a large container. I am going to make this next year again.


150g sugar
80g cake flour
250g egg white
50g melted butter
250g Almond Flakes


1. Mix sugar and flour.
2. Add in egg white and mix lightly until sugar dissovles.
3. Add melted butter and mix well.and add in Almond flakes. Mix well and keep in refrigerator for at least 1 hour.
4. Line the tray with parchment paper. Spread the mixture thinly on the tray. Bake at 150 Deg C for 15 mins till brown.
5. Crack the large piece of crisp into smaller pieces. Store in airtight container when cooled.

Sunday, January 17, 2016

Chocolate Chips Cookies (2016)

As usual without fail, Chocolate Chips Cookies are a must for Chinese Lunar New Year. This photo was well taken by my younger daughter, and I love it! 

Saturday, January 16, 2016

Pineapple Tarts (2016)

Last year, I was not able to bake my favourite Pineapple Tarts as my oven broke down and this year was extremely busy as I was trying out different patterns. It was indeed great satisfaction from making modifications to the recipe and concluded with the perfect recipe for my pineapple tarts. Not forgetting the compliments from friends, relatives and colleagues. Thank you everyone :)

A few pointers to take note. 
1) I have tested with full SCS butter and I did not like the dough texture as they were too crumbly. The result with mixing Buttercup made it a little crunch and easy to mould as well as handle after bakes.
2) An expert asked me to add 1 tsp of Glucose so that the dough will have more crunch. I felt it did not make much different as I missed out in some lots and still have the same crunch I wanted.
3) I tried several egg wash and concluded with this best combination.
4) Thanks to my friend, Rachel who asked me to try using 3D fan mode (for Bosch oven) so I can bake 2 layers at the same time, saving electricity and time baking 1 tray at a time. 
5) I tried using the Premium Pineapple fillings from Phoon Huat but I found it was sour this round, so I switched to the grade 1X (as shown below) and cheaper too.
6) In order to speed up the process, I must remember to weigh and roll the pineapple fillings a few days in advance from the day of baking.


300g Buttercup
50g SCS
100g condensed milk
1 tsp glucose (optional)
510g plain flour
2 egg yolks

1 pkt pineapple fillings
150g Organic pineapple juice

Egg wash - 2 eggs with 1 egg yolk and few drops of oil.


1. Cream butter and condensed milk till light.
2. Add in egg yolk 1 at a time, and beat until well combined.
3. Mix in flour till soft and not sticky dough.
4. Roll pineapple fillings into balls of 5g.
5. For Flower pattern : Flatten the dough and cut out the flower shape with mould. For close up pattern : roll dough into balls of 7g, wrap fillings and roll into a smooth ball.
2. Apply egg wash with a brush and bake at 160 Deg C for 20 mins or till golden brown. 

*Note for my own ref : I used 3D fan mode to bake 2 layers at 1 go (rotating the trays in between bakes)

Saturday, January 2, 2016

Sesame Balls aka Jian Dui (煎堆)

I tried making these Sesame Balls aka "Jian Dui" Thanks to Food Ink for the recipe with video. Jian Dui is a type of fried Chinese pastry, coated with sesame seeds on the outside and with fillings wrapped inside. This pastry is crisp and chewy, with a large hollow that expand after frying. You can use any filling of your preference, I used gula melaka grated coconut (which is not the usual filling) and surprisingly it tasted as delicious. The only thing to take note is the oil must not be too hot or it will turn brown faster while the dough will not be cooked. 


50g Rice flour
1tbsp sugar
30g water
White sesame seeds
Red bean paste/crushed peanuts/gula melaka  grated coconut


1. Add sugar and water, mix well into a dough.
2. Roll dough into balls. Flatten dough and add fillings int the centre of balls. Seal it tightly and roll into a smooth balls..
3. Coat with white sesame seeds and fry the balls till golden brown.

Friday, January 1, 2016

Pandan Ondeh Ondeh

Making my favourite traditional and Peranakan kueh, Ondeh Ondeh to start a New Year 2016. Thanks to Food For Life TV by FairPrice that comes with a easy steps video so that I can record in my blog for future reference. I love the melted gula melaka that are wrapped inside the balls, the fragrant and sweetness just makes this dessert irresistible. 

Recipe with modifications 


250g glutinous rice flour
150g gula melaka (crushed into small pieces)
200g of pandan juice
A pinch of salt
100g grated coconut
Few drop of green colouring (optional)


1. Mixed grated coconut with a pinch of salt and steam for 2-3 mins and let it cool completely.
2. Combine glutinous rice flour with pandan juice and knead lightly.
3. Take 15g of dough and flatten it and fill the center with some gula melaka. Roll them into a ball.
4. Cook the balls in boiling water and remove them once they float to the surface.
5. Coat the rice balls with grated coconut and serve immediately..