1. Ingredients: Flour and butter in room temperature. No measurements available.
2. Fried the flour before anything. Heat the wok and pour the flour in and stir fried it. No oil or anything is added. It’s just pure flour. How to know when it’s ready? Well… when it looked dry to you ;p ahha… then it’s done. Remember to shift it after u fried it.
3. Mix the flour and the butter together. You can mix it with hand or cake mixer. Hmmm… I think it tasted different using hand because last time I used my hands, the texture was different but I’m just too lazy and it will take a long time so I use cake mixer. That’s how I noticed the difference of the texture. I don’t know how to describe the difference you have to try it for yourself.
4. Since no measurements were given, a rule of thumb is:
If the dough is too wet/soft, add more flour. If its too dry, add more butter. You should be able to mould it without it crumble/break.
5. Pinch a bit of the dough and make a small ball that has the diameter of RM0.10. I prefer this size because it’s easier to eat, not everyone has a big mouth ok? If you want it bigger it’s up to you. The bigger it is the longer it will take to *dry.
Put it on the baking tray and bake. Use 170 degree Celcius, 25 minutes. However, you just have to experiment with it. I can’t guarantee it will be *dry with this duration. You might have to bake it longer. Just remember that don’t put the heat too high. Somewhere in the middle will do.
When it’s out from the oven, sift icing sugar/glucose/refined sugar/castor sugar on them. Some even use milk powder. Personally I prefer milk powder but since some people can’t have milk so it’s safer to use sugar.
Let it cool and store in air tight container.
*dry: The flour is cooked when you stir-fry it. The main aim to put it into the oven is to dry it. Some people prefer it a bit moist, some prefer it dry. So it’s up to you. Just make sure it’s not the same texture as the beginning.
Happy trying. ^_*
1. Ingredients: Seaweed, egg white, salt and pepper(depending on how salty or peppery u want), spring roll pastry.
3. Cut them with a pair of scissors. The size, the shape, up to you. You can twist it in whatever way you want.
This is the so called wishing well. Many people throw money in there and hope for better luck.
Went out of the building and took this pic. Thought of taking KLCC up close but the sun is too bright and it’s so hot, really very hot until I could feel the heat cooked me. So simply took this shoot of the fountain.
Also a wooden house in the middle of this mighty tall building. Actually it’s just some CNY decors at the concourse.
Yoshinoya. Had their beef rice. Yummy.
Tea break, Sashimi(Ann’s dad bought this at Isetan) and Coffee Bean & Tea Leaf’s Sunrise. Sunrise is an ice-blended drink that consists of orange juice and vanilla. It’s sour and sweet at the same time. I used to have this in Coffeemaster but much sour than this.
Around 4.45pm we went to airport with a limo. Gosh.. the driver parked at the opposite of KL Plaza because they couldn’t stop there.
In the airport, KLIA departure hall.
Here we were! In the new Airbus!!!
Reach Kuching. Couldn’t get a nice photos of it since it’s night time.
Our very own KIA. Our newly renovated airport and will be able to accomodate B744 and A380! Cool…
After some shopping or should I say lots of shoppings, we had our lunch at tai(1) tai(2). We had chinese tea.
The first dish, char kuay tiaw. Second dish, Yang Zhou style fried rice. Yang Zhou is a part of China.
The third dish, yellow wine chicken (LOL… direct translation from the chinese name). The fourth dish, pork and I don’t know what’s the the dish name ;-p
Tea break after second round of shopping, Auntie Anne’s. We had pretzels, cheedar cheese, almond and sour cream & onion.
One of the delicacies u can find in Petaling Street. I don’t know the name. Very colourful and lots of cute shapes. The fillings should be something sweet.