Foodie Alchemist

My inspirations from flipping through recipes and tinkering with the ingredients in my pantry

Chocolate chip cookies

I made some tweaks to a cookie recipe and I am glad that it didn’t burn turned out pretty well. The cookies are not too dry, but also not soft like the Subway cookies. And I believe you can add other ingredients like raisins to the cookie dough if you like your cookies that way.

ChocolateChipCookie.jpg

Chocolate chip cookies are my favourite. Better if it’s double chocolate.

Cookie Dough

(Makes about 25 cookies)

Cake flour 80g

Cocoa powder 10g

Baking powder 1/8 tsp

*sift the above 3 ingredients

Oat 30g

Butter (softened)  60g

Brown sugar 30g

Fine caster sugar 15g

Egg (beaten) 25g

Chopped walnuts 40g

Chopped almond 20g

Chocolate chips 50g

Salt ¼ tsp

Vanilla essence ¼ tsp

  1. Beat butter with brown sugar, fine caster sugar and salt until light and fluffy.
  2. Beat in egg in 2 batches. Mix well each time.
  3. Add vanilla essence and mix well.
  4. Using a spatula, mix in the sifted flour.
  5. Mix in the chopped nuts and chocolate chips.
  6. Using a cookie scoop, drop the cookies onto baking sheet.
  7. Bake in preheated oven at 190°C for 12-13 minutes.
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Brown Sugar Bun

It has been some time since I baked anything because I can’t help but feel mildly irritated when my bread/cakes turn out “different” from what I expected. After doing some research, I’m convinced that I need to upgrade to a better oven. My current one blows hot air which results in uneven browning everytime. Till then, I shall just stick to baking bread for breakfast. (And I also resolve to make more constructive notes along the way so that I can improve, hopefully.)

I came across this Youtube video of a Hong Kong chef making some bread using the water roux (汤种) method. I have tried so many variations of this method that I have lost count. No harm trying this.

Water-roux:

80g water

40g milk

40g brown sugar

100g bread flour

  1. Heat up the water and milk. Stir in the brown sugar until dissolved.
  2. Turn off the heat and stir in the bread flour until combined. Leave aside to cool.
Bread dough:

Water roux

7g yeast

15g honey

2g salt

25g egg

40g milk

15g milk powder

110g bread flour

30g butter

  1. Combine all the ingredients except the butter. I use my KA mixer on speed 4 for about 20 minutes until it becomes dough-like.
  2. Add the butter. Mix for another 10 minutes.
  3. Shape the dough and let it proof for 1 hour.
  4. Flour the working countertop as the dough is quite sticky but still workable. Punch the inflated dough down. I divided the dough into 6 portions. Let them proof for 10-15minutes.
  5. Shape the buns and let them proof for another 30-40 minutes.
  6. Brush the buns with egg wash, and bake in preheated oven at 180°C for 15 minutes.

BrownSugarBun.jpg

I think I can work on this recipe. The buns turn out soft and fluffy, though they were of uneven size and colour – proven handmade, hehe…) But I find it a bit sweet, so I will probably reduce the sugar and honey, and also add another 20g of flour as I find the dough a bit too sticky.

Yeah, breakfast is settled for tomorrow.

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Happy Valentine’s Day!

Happy Valentine's Day!

Homemade tiramisu for dessert! I hope it tastes good!

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