Gingerbread Cookies

Ingredients & Method:

• 375 gm All-Purpose Flour
• 4 gm Ginger Powder
  
• 2 gm Cinnamon Powder
  
• 1 gm Nutmeg Powder
  
• 5 gm Baking Soda
• 2 gm Salt
• 170 gm Butter, softened
• 165 gm Brown sugar
• 120 ml Black Treacle
• 1 egg
• 5 gm Vanilla Essence

1. Beat Butter and Brown Sugar in large bowl with electric mixer on medium speed until light and fluffy. Add Black Treacle, Egg and Vanilla; beat well.
使用电动搅拌器将牛油和黄糖搅拌至蓬松和轻. 加入黑糖浆，蛋和香草精拌至均匀.

2. Gradually beat in Sift Flour, Ginger, Cinnamon, Nutmeg, Baking Soda and Salt on low speed until well mixed.
把混合过筛面粉，生姜粉，肉桂粉，肉豆蔻粉，苏打粉和盐，渐渐地把它们倒入拌至均匀.

3. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
按面团压在一个厚厚的平盘.在用保鲜塑纸包着.冷藏4小时或隔夜.

4. Preheat oven to 180'C.
预热烤箱至180'C.

5. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 3' inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
把面团压至 1/4' inch的厚度，在面团表面上轻轻撒上面粉. 然后切制大约3' inch的姜饼形状. 把饼干排在烤盘相距1' inch.

6. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely.
烤8至10分钟或直到饼干边缘开始出现褐色. 在烤盘凉1至2分钟才把饼干移至铁丝架，待完全冷却.

7. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.
等饼干冷却后就可以装饰饼干.收在密闭的Container里存放长达5天.

Merry Christmas to all Hearty's members...

Molasses Sugar Cookies

Ingredients & Method :

• 50 gm Butter
• 65 gm Caster Sugar
• 20 gm Black Treacle
  
• 3/8 Eggs
• 85 gm Superfine Flour
• 3 gm Baking Soda
• 1gm Cinnamon Powder
  
• Pinch of Ginger Powder
  
• Pinch of Salt

1. Melt the butter in a large pan on the stove, and cool.
把牛油放在炉子上的大锅里融化，然后冷却.

2. Add sugar, eggs, and black treacle, beat well.
加入幼糖，鸡蛋，黑糖浆搅拌均匀.

3. In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
在另一搅拌碗里，将面粉，苏打粉，肉桂粉，姜粉一起过筛然后加入锅. 搅拌均匀，冷藏3小时或过夜.

4. Form into walnut-size balls. Roll in granulated colour sugar. Place on greased cookie sheet about 2 inches apart.
揉成核桃大小的球. 在有色料的砂糖上打滚。完成后，放在已涂油的饼干盘上，放置约2' inch远.

5. Bake at 190'C for 8-10 minutes.
190'C烤8-10分钟.

6. Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!
在密封的Container中存储.
如果饼干太硬，另一个简单的方法可以恢复它柔软度，把一片新鲜的面包放进饼干的Container里两小时以上或一个晚上就可以了！

Pistachio Biscotti

Ingredients & Method:

• 55 gm Butter
• 150 gm Caster sugar
• 6 gm Orange zest
• 3 gm Vanilla essence
• 2 eggs
• 1 egg white
• 250 gm Superfine Flour
  
• 7 gm Baking Powder
• Pinch of Salt
  
• 55 gm Honey
  
• 60 gm Golden Raisin
  
• 160 gm Pistachio Nuts

1. In a large bowl, cream together butter, sugar, orange zest, and vanilla essence with an electric mixer until light and fluffy.
将牛油，糖，橘子皮，香草精放在一个大碗里并用电动搅拌机直到轻和蓬松。

2. Mix in eggs and egg white one at a time, beating well after each addition.
慢慢的加入鸡蛋和蛋白，搅拌均匀.

3. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, golden raisin, and pistachios.
把过筛的面粉，发粉和盐逐步倒入. 用木勺拌入蜜糖，黄金葡萄干，和开心果.

4. Cover, and chill for 30 minutes, or until dough is no longer sticky.
如果盖好，冷藏30分钟，或直至面团不再粘.

5. Preheat oven to 165' C. Line a baking sheet with parchment paper.
预热烤箱至165摄氏度. 用线Parchment Paper铺在烤盘上.

6. Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.
打开面团和轻轻的撒一些面粉在面团的表面上，并分为两半.
把面团卷/扎像木条般约12' inch长，和3' inch宽. 然后把面团排列在烤盘上距离至少3' inch远.

7. Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
放进预热的烤箱里烘烤30分钟，或直至淡金色。允许Biscotti在烤盘上的降温至足够冷却.
在砧板上，把Biscotti横向上对角线切，为1' inch 厚片，排列在烤盘.

8. Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.
额外在烤多15分钟，至金黄色。转移biscotti到铁丝架，并完全冷却。储存在室温下的密封的Container.

Merry Christmas to all Hearty's members...

Bread Pudding

Ingredients & Method :
serving about 12 persons

• 6 slices day-old bread
• 30 gm melted butter
  
• 80 gm black raisins
  
• 4 eggs, beaten
• 475 gm milk
• 150 gm caster sugar
• 3 gm cinnamon powder
  
• 5 ml vanilla essence

1. Preheat oven 160'C.
烤箱预热至160'C

2. Break bread into small pieces into rectangular baking foil or cup. Drizzle melted butter over bread. If desired, sprinkle with raisins.
把面包切成小块放进长方形铝箔或烤杯. 在将融化牛油洒在面包，然后撒上葡萄干.

3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon powder, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
在另一个搅拌碗，将鸡蛋，牛奶，糖，肉桂粉，香草精打至完全混合.倒盖过面包上，用叉子轻轻按，直到面包完全的被蛋液覆盖.

4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
最后放进预热的烤箱烘烤45分钟，或直至轻轻拍时会弹回.

Merry Christmas to all Hearty's members...

Coconut Macaroons

Serving about 35 pieces

Ingredients & Method:

1. Preheat Oven to 160'C. Line baking trays with greaseproof paper.
烤箱预热至160'C。用油纸线烤盘。

2. Whisk 2 Egg Yolks and 100gms Caster Sugar till creamy and pale.
搅拌2粒 蛋黄和100gms 幼糖至奶油和苍白

3. Stir in 120gms Dessicated Coconut.
倒入120gms的椰子干

4. In another separate mixing bowl, whisk 2 Egg Whites until soft peaks form.
用另一搅拌碗，搅拌2粒蛋白直到软或出现峰的形式

5. Fold the egg white into the coconut mixture.
将蛋白倒入蛋黄里一起搅拌

6. Drop teaspoonfuls of mixture onto baking trays.

7. Bake for about 20 to 25 minutes.

Merry Christmas to all Hearty's members...

BAKING CLASSES ON DECEMBER 十二月课程表

Date / Time	Chef	Decription
04.12.2010 Saturday 10.30am - 1.00pm	Fauziah RM 60 Work shop	1. Pau - Inti Kacang, Kaya, Sardin	1. 包 - 豆沙,咖椰,沙丁馅
		2. Sardin Roll	2. 沙丁卷
		3. Karipap Pusing	3. 咖喱泡芙
		4. Samosa Inti Daging	4. Samosa与肉馅
		5. Popiah - Inti Sayur,Urdang dgn Sos	5. 薄饼
04.12.2010 Saturday 2.00pm - 4.30pm	Fauziah RM 50 Demo	1. Pandan Layer Cake	1. 潘丹夹心蛋糕
		2. Cappucino Layer Cheese Cake	2. 卡布奇诺层芝士蛋糕
		3. Brownies Chocolate Layer	3. 布朗尼巧克力夹心
		4. Brownies Layer Zebra	4. 布朗尼斑马夹心
		Bonus Recipes	额外附送
		- Brownies Chocolate	- 布朗尼巧克力
		- Brownies Pandan	- 布朗尼潘丹
		- Yam Layer Cake	- 芋头夹心蛋糕
18.12.2010 Saturday 11.00am - 2.00pm	Coco RM 65 Demo	Traditional Kek Lapis	传统层蛋糕
		1. Indonesia Kek Lapis	1. 印度尼西亚层蛋糕
		2. Oreo Cheese Kek Lapis	2. 奥利奥芝士千层蛋糕
19.12.2010 Sunday 10.30am - 1.00pm	June RM 50 Demo	Kuih Aneka Talam	“各种马来糕”
		1. Talam Tokyo
		2. Talam Sekoteng
		3. Talam Cendol
		4. Kuih Bakar
		Bonus Recipes
		- Agar-agar Cendol
		- Agar-agar Jagung
19.12.2010 Sunday 2.00pm - 4.30pm	June RM 50 Demo	Pizza	比萨
		- How to make Pizza Dough	- 如何做比萨面团
		1. German Onion Pizza	1. 德国洋葱比萨
		2. Basic Pizza Dough	2. 基本比萨面团
		- Pizza Sauce Filling	- 比萨酱馅料
		3. Spicy Chicken Filling	3. 辣子鸡酱料
		4. Seafood Filling	4. 海鲜酱料
*Above information are sudjected to changes or cancel without prior notice.
*Please walk in registration 3 day in advance. Payment are required when registration. All the conducted with limited seat only.
*Family member above 12 years old are chargeable too and children below 11 years old are not allowing during class proceed.
*For more information can visit through our facebook hearty ingredient supply

BAKING CLASSES ON NOVEMBER 十一月课程表

Date / Time	Chef	Decription
13.11.2010 Saturday 10.30am - 1.00pm	Fauziah RM 80 Work shop	Cupcake Decoration	蛋糕装饰
		3 types of Decoration to be Hand-On.	3种手工装饰
		1. Fondant Icing	1. 翻糖装饰
		2. Butter Cream Icing	2. 奶油装饰
		3. Piping Jelly	3. 果冻装饰
13.11.2010 Saturday 2.00pm - 4.30pm	Fauziah RM 150 Work shop	Home-made Chocolate	自制巧克力
		Hand-On membuat Coklat Praline & Truffle	巧克力果糖及松露,手工制作
		1. Cara Mencairkan & Tempering Coklat	1. 如何融化巧克力与测试温度.
		2. Penyediaan Coklat 'Gianduya' & Coklat Awan dgn Pelbagai Inti dan Bentuk.	2. 备巧克力'Gianduya'和 各种巧克力馅料与形状.
		3. Penghasilan Coklat Cluster & Coklat Truffle dgn Pelbagai Perasa.	3. 各种味道的巧克力
		4. Cara Bungkus & Packing Coklat utk Business.	4. 如何包装巧克力。
		Tool Require : Apron, Pisau, Towel.	工具要求 : 围裙, 刀具, 毛巾.
27.11.2010 Saturday 2.00pm - 5.00pm	Steven RM 50 Demo	Basic bun with Sweet Dough	基本甜面团与面包
		1. Chicken Floss Bun	1. 鸡丝面包
		2. Yam Bun	2. 芋头面包
		3. Blueberry Cheese Bun	3. 蓝莓芝士面包
		4. Potato Sweet Bun	4. 马铃薯甜面包
		Learning how to make Yam Filling & Cheese Filling	学习如何做芋头面包的馅料 & 蓝莓馅料
		FREE GIFT	赠品
		- 1pc Tatura Butter	- 1pc Tatura牛油
28.11.2010 Sunday 10.30am - 1.00pm	Fauziah RM 30 Demo	Cheese Tart Class	芝士挞班
		1. Blueberry Cheese Tart	1.蓝莓芝士挞
		2. Crumble Coconut Tart	2. 金宝椰挞
		3. Strawberry White Chocolate Tart	3. 草莓白巧克力挞
		4. Oreo Cheese Tart	4. 奥利奥芝士挞
		Learning how to make Pastry Tart & Cheese Filling.	学习做挞皮&芝士馅料
28.11.2010 Sunday 2.00pm - 4.30pm	Fauziah RM 50 Demo	Kuih Aneka Talam	“各种马来糕”
		1. Talam Pandan
		2. Talam Ubi Kayu
		3. Talam Suji
		4. Talam Lapis Pisang
		5. Talam Diploma
		Bonus Recipes
		- Talam ABC
		- Talam Caramel
30.11.2010 Tuesday 2.30pm - 5.00pm	Emily Lai RM 50 Demo	Puff Pastry Class	酥皮课程
		1. Croissant	1. 牛角酥皮包
		2. Danish Raisin	2. 葡萄干丹麦
		3. Fruit Danish	2. 水果丹麦
		4. Cheese Stick	3. 芝士条
Above information are sudjected to changes or cancel without prior notice.
Please wall in registration 3 day in advance. Payment are required when registration. All the conducted with limited seat only.
Family member above 12 years old are chargeable too and children below 11 years old are not allowing during class proceed.
For more information can visit through our facebook hearty ingredient supply