Hwee Ju's cook book

Makes 12 165 g/ 51/2 oz/ generous 11/4 cups plain (all-purpose) flour 5 ml/ 1 tsp baking powder 2 eggs 75 g/ 3 oz/ 1/2 cup icing (confectioners') sugar, plus extra for dusting grated rind of 1 lemon or orange 15 ml/ 1 tbsp lemon or orange juice 75 g/ 3 oz/ 6 tbsp unsalted (sweet) butter, melted and slightly cooled Method: 1) Preheat the oven to 190C/ 350F. Generously butter a 12-cup madeleine tin (pan). If you don't have one like me, use a muffin pan (bun tin). Sift together the flour and baking powder. 2) Using an electronic mixer, beat together the eggs and icing sugar in a bowl for 5-7 minutes, until thick and creamy and the mixture leaves a ribbon trail when the beaters are lifted. Gently fold in the lemon ot orange rind and juice using a rubber spatula or metal spoon. 3) Beginning with the flour mixture, alternately fold in the flour and melted butter in four batches with a rubber spatula. Leave the mixture to stand for 10 minutes, then carefully spoon into the pan.

Pastry A: 2 ½ cup flour (low gluten) or cake flour Pastry B: 2 tbsp shortening / butter ¼ tsp salt 1 egg approximately 1/3 cup ice water ¾ cup butter Filling: ¼ cup granulated sugar ¼ cup milk ¼ cup whipping cream 4 egg yolks Method: 1. Sift A into a mixing bowl, add ingredients B and mix until it forms into a smooth ball. Chill in fridge for 30 minutes. 2. Bring butter to room temp, and cut into slices approximately 3mm thick. 3. Roll dough out into a big rectangle and arrange butter pieces on half of the dough, fold dough over to cover the butter pieces, press with hands and then roll out with rolling pin. Sprinkle top with flour, cover with plastic wrap and let rest for 30 minutes. 4. Turn dough a quarter turn, fold into threes (like a letter) and roll out. Cover with plastic wrap and let rest for 30 minutes. Repeat this 3 or 4 times. 5. Finally, roll the dough out into a large rectangle and fold onto itself like a jelly-roll. Let it rest in the fridge for about 30 minutes. 6. Mean