Soft Chewy Giant Chocolate Chips Cookie with slight hint of Coffee Flavour

Trying to bake the right Soft Chewy Cookies for the darling who loves it so much. Price paid for the soft cookies we have been buying is so expensive. This is my 1st recipe on it. :)


Mixture A Ingredients:
330g All Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1.25 teaspoon Table Salt

Whisk together the All Purpose Flour, Baking Powder, Baking Soda and Salt.

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Mixture B Ingredients:
225g Salted Butter
145g Brown Sugar
2 large Eggs
0.5 teaspoon Vanilla Extract
1.5 teaspoon Coffee Emulco

Cream together Salted Butter, Brown Sugar and Castor Sugar until light where all the sugars have generally melted. Beat in Eggs one by one. When smooth add in the the Vanilla Extract and Coffee Emulco.

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Mixture A+B Ingredients:
450g Chocolate Chips

Preheat oven to 160°C along with tray and your silicon mat.
Quarter by quarter of mixture A, blend in the flour mixture until no streaks of dry remain. Fold in the Chocolate Chips. Scoop 1.5 inch ball of cookie dough and keep 2 inches apart to allow the cookie to grow into giant ones. Bake them for 12 minutes until the cookies are lightly brown at the edges and set. Take it out of the oven, let the cookies cool on the baking sheet for 2-3 mins then transfer to a wire rack to cool completely before storing.

Note: Do not over bake the cookies to ensure that your cookies stay chewy, as they will continue to set when the come out of the oven.


Our 15 Oct 2013 Bake ^_^

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Pasta Exploration ::: Bacon Aglio Olio

Ingredients
2 sliced Streaky Bacon
1 tablespoon Extra Virgin Olive Oil
1 clove of crushed Garlic
1/2 Cayenne Pepper
Sprinkle of Italian Herbs
1.5cm Angle Hair Speghetti (for 1)
2 litre of Water
1 teaspoon of Salt

Step by Step

Step 1 Pour 2 Litre of Water to boil over the stove with 1 teaspoon of Salt. If the water is boiled place in the pasta. (Cooking the pasta together with the Aglio Olio sauce.)

Step 2 Place the bacon in a non stick pan and cook it until it is lightly browned. (The bacon will turn out semi crispy after step 3 so don't worry.)

Step 3 Add in the Extra Virgin Olive Oil, crushed Garlic and Cayenne Pepper. Stir fry until garlic is cooked.

Step 3 Toss in the cooked Angle Hair Speghetti and a dash of salt to taste.

Step 4 Dish on a plate. Crush on some Black Pepper and sprinkle some Italian Herbs before serving.


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Blanching Exploration ::: Crispy Baby Bok Choy 小白菜 with Century Egg and Salted Egg

Ingredients
2 handful of Baby Bok Choy 小白菜
3 tablespoons of Onion Oil
1/2 diced Century Egg
1/2 diced Salted Egg
Filter Water
1 pinch of salt
1 teaspoon of cooking oil

1. Wash the Baby Bok Choy and soak it in filtered water for 15mins. As taught by elders this is to freshen up the vegetables.
2. Boil half a pot of Filter Water. Add in Salt & Cooking Oil.
3. Put in the Baby Bok Choy and let it blanch till it all turns bright green then should be immediately scoop it out and drain.
4. It can be immediately placed in a dishing plate, add Onion Oil and mix well add more according to your taste buds.
5. Sprinkle all the diced Century Egg and diced Salted Egg.

It's ready to be serve!

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Baking Exploration ::: Mini Japanese Cotton Cheesecake

My very very 1st cake baked from our kitchen that has passed.

Attended this recipe baking class at Sugar Inc @ Singapore, to get tips and learn some important notes about cake. Hearing from my friend that it is one of the best place to go to learn baking. Why? Because the clean up, wash up, serve you tea and give you a sample to eat while you're waiting to for your cake to pop out of the oven and cool off before you can pack up and go home.

If you're in Singapore and you would like to learn baking. This would be the place.

Click Here to view Sugar Inc Facebook page

After attending and getting our oven fixed up. This is my first bake after we shift into our newly renovated place. Been ages since I baked!!!! Itchy hands...

After attending and learning. Here I am.. to share the recipe & some of the tips with you.


Mixture A Ingredients:
160g Cream Cheese
20g Whipping Cream
20g Salted Butter
1 teaspoon Vanilla Essence
1/2 teaspoon Lemon Zest

Step By Step for Mixture A
1. Cream Cheese, Butter to be left outside till it is room temperature or Heat in the microwave for 20-40 seconds till Cream Cheese is softened. Whisk Cream Cheese, Whipping Cream and Butter until smooth.
2. Add in Vanilla Essence and Lemon Zest and continue whisking until smooth.
3. Leave it to cool.

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Mixture A+B Ingredients:
100-120g Fresh Egg Yolks
20g sifted Cake Flour

Step By Step for Mixture A+B
1. When Mixture A is cool, whisk in the Egg Yolks.
2. Followed by the sifted Cake Flour until the mixture is smooth.

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Mixture C Ingredients:
180g Egg Whites
1 teaspoon Cream of Tartar
90g Caster Sugar

Step By Step for Mixture C
1. In another Mixing Bowl, whip egg whites for a few seconds on low speed. When it looks foamy add Cream of tartar and mix for another few seconds.
2. Add 2/3 of the Caster Sugar and mix on low speed until you can see the visible trails on the surface of the foam. This is to build the structure.
3. Add the remaining of the sugar and whip until medium peak.

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Step By Step for Mixture (A+B)+C
1. Using a Spatula, fold in the upward motion 1/4 of the meringue GENTLY into the Mixture A+B.
2. Slowly 1/4 by 1/4 till all is completed. Do not over fold! Stop when the mixture is evenly coloured.

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Baking needs:
1 litre of Water
Muffin pan (x2)
Muffin Cups
Baking Tray
Baking Wire Rack

Baking & Serving Step by Step
1. Boil water for the hot water bath.
2. Pre-Heat the oven at 170°C.
3. Line the bottom with Muffin Cups and fill them up with the batter.
4. Pour the Boiling Water on the Baking Tray. Place the Baking Wire Rack on top of the Baking Tray.
5. Place the filled Muffin Pan on top and place in the oven to bake in the hot water bath for 20-25mins.
6. When time is up check the cake with a wooden skewer. Insert in the centre of the cake. It should come out fairly clean.
7. Unmould the cake soon after baking to prevent the top from becoming wrinkled. Place on a wire rack to cool.
8. Chill overnight before serving.
9. Dip the knife in hot water before cutting for clean slices.
Optional: Before Serving, dust it with icing sugar to give it a dreamy look!

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List of Tips from this bake
i) Must use cake flour.
Reason: Click here to read "What is cake flour, what makes it different than self-rising or all purpose?"
ii) It's Important to use Fresh Eggs, best 2-3days after you buy from store.
iii) Reason why the Egg measurement is used is due to the variation of size of eggs available in the market.
iv) Medium Peak is when you lift up the tip of the meringue should be able to stand up stiffly with a slight hook at the tip.
iv) If the baking pan has a removable base, wrap the outside surrounding and above the rim with Aluminium Foil as shown in picture.
v) For Mini Muffin size, fill it 3/4 as you can see below is the results of filling it up 1/2 only.
vi) Do not use oven fan mode when baking cakes or muffins, to avoid the cake from being blowed unevenly.
vii) Place the tray at the second lowest of the oven to prevent the bottom from being damp.

Wish you all success in baking! ^_^


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~