Archive for Bake Along

chocolate chip cookies

IMG_1619.jpg

IMG_1601.jpg

These are the first batch without rolled oats

IMG_1620

The one on the left are with rolled oats and shaped into smaller cookies

Chocolate Chip Cookies (Back in the Day Bakery)
Adapted from Zoe of Bake for Happy Kids
Make 30 medium size cookies
1 1/4 cups (185g) unbleached all-purpose flour
3/4 tsp baking powder (original was baking soda) I used 1/2 tsp baking soda and
1/4 tsp Clabber Girl Double Acting Baking Powder
3/4 tsp fine salt (omitted)
125g unsalted butter, soften at room temperature – I used salted butter
1/2 tsp vanilla paste or extract (I used 1 tsp vanilla extract)
1/2 cup (100g) caster sugar
1/2 cup packed (100g) light brown sugar – I used only 50g
1 large egg, at room temperature
50g lightly toasted almond meal (ground almond)
1/4 cup rolled oats
1 cup dark chocolate chips or chunks (I used Callebaut dark chocolate callets with 54.5% cocoa)

fleur de sel for sprinkling (omitted)

IMG_1597

Position two baking racks in the lower middle of the oven. Preheat oven to 350°F or 180°C. (I preheat my oven to 160C). Line two baking tray with baking paper.

Combine flour, almond meal, baking powder, baking soda and fine salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream butter, vanilla, and both sugars on medium speed until creamy and smooth. Takes about 3 to 5 mins.

Add the egg and whisk about 1 min just to roughly mix in then reduce the speed to low and slowly add the flour mixture in 3 portions, until just combined (takes about 1 – 2 mins).  Finally pour in the chocolate chips and oats and mix on low speed until just combined.

Use a small ice cream scoop or a tablespoon to scoop about 2 tablespoonful of dough and place on the prepared baking trays, leaving 2 inches (5 cm) between as the dough will spread.

Bake the cookies, for 12-14 mins in total, switch the trays position if baking two trays at once and also rotating the tray in every 3 mins until done.  This is to ensure cookies are evenly cooked.  Leave the cookies to cool slightly before transferring to a cooling rack until completely cool.

Serve and enjoy or store the cookies in an airtight container.

IMG_1609

Eat it on it’s own for a chocolatey treat….or….

IMG_1625

dunk into cold milk …. tasted equally good!

IMG_1599.jpg

Leave plenty of space in between as these cookies spread a lot!

I am linking this post to the Bake Along #92 organized by Zoe, Joyce and Lena.

Bake Along Logo

 

Advertisements

Comments (11)

Hokkaido Chiffon Vanilla Cupcakes – Bake Along #84

IMG_0192

IMG_0188

I prepared some pastry cream but unfortunately, it was too runny so have to top with whipped cream!

Crap vanilla beans from one pod

Scrap vanilla beans from one pod

IMG_0171

Batter ready to transfer to cupcakes liners

IMG_0172

Bake on low heat so that it won’t crack too much

IMG_0174

Puffy up nicely…

IMG_0176

Cool completely on rack before applying the filling

IMG_0186

Time to enjoy!

Time to enjoy!

Hokkaido Chiffon Vanilla Cupcakes

A. Ingredients:
60g vegetable oil
80g milk
100g plain flour
5 egg yolks
1 vanilla pod, scrap out the beans

B. Ingredients:
5 egg whites
90g sugar
1/4 tsp cream of tartar

Ingredients for filling:
120g whipping cream
20g icing sugar
1/2 tsp vanilla extract

Method:
1. Mix corn oil and milk together in a medium bowl, add yolks and vanilla beans and whisk until well combined.
2. Add the sift flour, mix the mixture until smooth.
3. Using a stand mixer, whisk the egg white until frothy before adding the cream of tartar and beat till fine foams. Gradually add the sugar and continue to beat until firm peak.
4. Add 1/3 of meringue to the egg yolk batter. Mix until well combined before adding another 1/3 portion. Fold in the remaining meringue until even.
5. Fill up to 90% of the cupcake liner. Bake in preheated oven at 140C for 45-50 mins or until golden brown.
6. Knock the cupcake on table top a few times to prevent shrinking and set aside to cool completely before piping in the filling. Decorate and serve chilled.

Bake Along Logo

This post is link to Bake Along #84, Hokkaido Chiffon Cupcakes host by
Joyce of Kitchen Flavours, Lena of Frozen Wings and Zoe of Bake For Happy Kids,

IMG_0191

Comments (27)

Nigella’s Mother-in-law’s Madeira Cake – Bake Along #79

IMG_6083 As I read the ingredients, I was rather skeptical as to the taste of this cake.  I was thinking, perhaps too much flour? However, since this recipe is from the famous Nigella, I guess it can’t be bad huh? So I go ahead and made it as per her instructions except switching lemon for orange. The result was a dense cake with very fine crumbs not unlike a butter cake, but the refreshing smell of orange. I also ended up with cake slices minus the top because all fell off. Perhaps I had sprinkled on the sugar too evenly? Read the rest of this entry »

Comments (9)