曼越莓白兰地酥饼 Cranberry Brandy Cookies

材料Ingredients:

 无盐奶油 200g butter

糖粉 50g icing sugar

面粉 220g flour
粟米粉 3 tablespoons corn flour 

奶粉 1 tablespoon full cream milk powder
曼越莓 (一定要切得很碎) cranberry (cut into tiny pieces)
白兰地 1 tablespoon brandy

无盐奶油，加入过筛后的糖粉，盐打至松发变白

将面粉，粟米粉过筛后，加入拌匀
然后加入奶粉拌匀即为酥松性面煳
再加入曼越莓白兰地拌匀
在烤盘搽油，将面煳装入挤花袋中

整齐的挤在烤盘上或小纸杯里

并以175℃烤约15-20分钟即可

cream butter, icing sugar and salt until fluffy

add in sifted flour and corn flour gradually and mix well 
then add in full cream milk powder mix well
lastly add in cranberry and brandy mix well 

put into the piping bag and pipe onto the greased baking tray
or pipe into the little cake cups

bake in preheated oven 175C for 15 to 20 minutes

Top Hat/Pie Tee Shell

材料Ingredients:

面粉 100g flour
粟米粉100g corn flour

粘米粉 50g rice flour
盐 1/4 teaspoon salt

鸡蛋 2 eggs

水 400ml  water

把鸡蛋打进盆里稍微打散

然后加入面粉及盐搅拌均匀

然后加入粟米粉，粘米粉和水
再继续搅拌直到没有一粒一粒的固体浮现 

热油锅， 把模稍微烧热
沥干油再沾上面糊
放入锅定形才脱离模具
不时翻动将杯子炸至金黄色

place eggs in bowl and lightly beaten

stir in the flour and mix well

then add in corn flour, rice flour and water

stir and mix well until smooth

heat oil in wok, heat up the mould
dip the mould into batter and place into hot oil
let the cup shape set a bit and then drop out from the mould
fry till golden brown