Chai Kuih (traditional snacks)

This was my first attempt to make chai kuih after I noticed it is quite popular light snacks among the bloggers! What triggered me to start it was Sonia again emphasized that the skin was so soft by using teng flour ( a flour I never had one in my storage) & I decided no more postponed it or drowned it in my super long bookmarks!

Rather tricky to handle/ seal the skin in the beginning but once they were brought out from steamer I couldn't stop eating them!!! Very Worth it! Very good recommendation !

Sorry for the poor quality of photo shots, i tucked in few already then i realised i forgot to take picture. it was kind of hurry! haha... Sonia did a very perfect jobs the kuih & the photo too!

菠萝cheese 餐包

因为没有种中剩余，又想吃自家面包，趁还没送老大去补习班今天做了直接法餐包。冰箱里有一包装cheese片已经放很久了没人过问也未打开，
还是我来处理吧！
看到这鲜黄塑胶盘子吗？它的功能可大了！它是蚂蚁的敌人，因为蚂蚁永远无法爬上这盘子！开始我也不信，真的叻！从此我的糕点就能逃过被蚂蚁偷吃的命运！

面包团材料：

*320克高粉，40克幼糖，10克奶粉, 5克盐，6克酵母
*165克水，25克全蛋
*30克奶油

做法：

1。把所有材料除了奶油搅拌成面团，

2。再搅拌到有筋性时，才加入奶油，再搅拌至可拉开薄膜的阶段。
3。取出面团，放入已经抹油的大碗中， 让它发酵一小时成双倍大。
4。面团取出，排气，将面团分成16份(35g)，滚圆， 松弛10分钟，


内陷：
2片芝士(切成16片)
我觉得太少了，喜欢吃更多芝士朋友，可加多哦！ 

5。把内陷包好，封密，滚圆，放入纸杯，再发酵45分钟。

菠萝皮奶油材料：

• (A) 60克牛油，40克糖，vanilla essence  1小茶匙
• (B) 一粒全蛋
• (C) 60克低筋面粉
• 将(A)混合拌匀，加入(B)搅拌至光滑，然后加入(C)搅拌后，放入Piping bag&放进冰箱备用。

6。把菠萝奶油挤放圆形在面团上。
7。放入烤箱以170度20分钟。