rise dragon rise!

ok. botched biscotti aside, i braved myself to bake another new cookie for this cny - loong pheng aka dragon biscuit. hey! what do you know - they turned out well. erm. after toiling for loooooong hours due to incorrect apparatus. i had some marks imprinted on my palm while using the ill-fitted icing pump. i even had muscle sores for like 2 days!! last resort, i had to roll the dough into short rounded strings and slowly inprint them with lines using the kuih siput's moulds. ha ha. inovative ler! well it turns out more like seh pheng. cheche said it looks like cacing pheng. but i was happiest when one remarked "eh! loong pheng!! didnt eat one for looong time! and this tastes good". aaa.

here's my loong pheng's recipe :

• 
  
  150g butter
  
  
• 
  
  80-90g icing sugar
  
  
• 
  
  3 egg yolks
  
  
• 
  
  1/2 tsp vanilla essence
  
  
• 
  
  1 egg white, beaten
  
  
• 
  
  1 whole egg + 1/2 tsp vanilla essence (optional)
  
  
• 
  
  2 tbsp uht fresh milk
  
  Sift together:
  
  
• 
  
  350g corn flour
  
  
• 
  
  2 tbsp milk powder
  
  
• 
  
  20g flour

method

1. 
   
   cream butter and icing sugar till light and fluffy.
   
   
2. 
   
   add yolks one by one, beating well after each.
   
   
3. 
   
   add in the 1 whole egg, vanilla essence and uht milk. mix to incorporate well.
   
   
4. 
   
   fold in sifted flour and mix until a soft dough is formed.
   
   
5. 
   
   put dough into a cookie press and press out dragon shapes.
   
   
6. 
   
   dot the eyes red then bake in a preheated oven at 180 ºC for 15 mins (erm... depends on your oven heat distribution.) 
   
   
7. 
   
   DO NOT bake till brown. the cookies are suppsoed to be white or yellowish. (if u like crunchy instead of melt in your mouth, then bake till really light brownish...)

[01 Mar 2007] : grt news! left less than 1/4 tong now.