又試新食譜-Gemma's crazy cookie dough

Crazy Cookie Dough

Recipe by Bigger bolder baking 
Ingredients: (serves 10)
1 cup (8oz/240g) butter, melted and cooled to room temperature
1¼ cup (10oz/300g) brown sugar
¾ cup (6oz/180g) white sugar
2½ cups (12½oz/375g) all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 large eggs
2 teaspoon vanilla extract

Procedures:

1. Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
2. Whisk both sugars in a large bowl and make sure to break up any large chunks. Add the melted butter and whisk vigorously for about 1 minute, until light fluffy and fully incorporated.
3. Whisk in one egg to the sugar-butter mixture, stirring until it's fully mixed in. Scrape the sides of the bowl with your spatula. Whisk in the second egg and the vanilla and scrape the sides of bowl again.
4. Add the dry ingredients to the wet and stir with the spatula to fully combined. Chill the dough for a minimum of 30 minutes to 2 hours before scooping.
5. Using a quarter scoop measure scoop the cookie dough base into roughly 10-12 cookies.
6. Bake at 180C for 12min till the cookie is slightly set.
7. Let the cookies rest in the pan till warm before allowing it to cool completely.

Notes:

The cookies were fairly large and the texture was cakey rather than chewy.

It was a fair recipe but will not likely be trying it out again.

After trying out dozens of cookie recipes these years, I still prefer the momofuku milk bar recipe.

【焦糖蜂巢蛋糕】Caramel Honeycomb Cake

【焦糖蜂巢蛋糕】Caramel Honeycomb Cake

Ingredients: (8 in square pan)
Caramel:
200g sugar
240ml water
80g butter

Batter:
6 eggs
150g condensed milk (80g condensed milk+70g evaporated milk)
180g plain flour
2.5 tsp baking soda

Procedures:
1. Making the caramel: Heat up the sugar with a dash of the water. When the sugar turns into caramel, add in the remaining water and stir. When adding the water, be careful the water may sizzle.
2. Stir in the butter and off the heat. Cool for later use.
3. Mix the egg and the milk. Then sieve in the flour.
4. Add in the caramel and pour batter into greased cake tin.
5. Allow the batter to sit for 2-3hr.
6. Bake at 180C for 40-50min.

Notes:
The texture of the cake is hard to explain. Its moist and the honeycomb marks at the bottom of the cake is the mark of success.

【布朗尼】Brownie

一直想尋找最完美的布朗尼，這一次有了微調，味道雖然不錯，但還是偏向蛋糕的口感... 

看來，布朗尼之旅，還要繼續努力了!

【布朗尼】Brownie

Ingredients: (8 inch square pan)

1 3/4 c. plain flour

1c. sugar

3/4c. cocoa

1 tsp Baking powder

1/2c. walnut (broken into bits)

2/3c. rice bran oil

4 eggs

2 tsp vanilla

chocolate chips

extra walnut for topping

Procedures:

1. Mix the sugar with the eggs. Then in with the oil.

2. Sieve in the flour and cocoa. Fold gently.

3. Bake 180C for 20min

【自製咸蛋】Homemade salted egg

漫長在家裡備試，無事可做，最好的消遣便是醃製食品。這一次，大膽嘗試做健康版咸蛋!

【自製咸蛋】Homemade salted egg

第一天

最後一天, 剛剛一個月過去

Ingredients: 

5-6 eggs (duck eggs will smell nicer, chicken eggs will be healthier)

Brine:

2c. water

1/2c. salt (If yielding for a more heavily tasted one, use 2/3c.)

2 Tbsp chinese wine

1 staranis

2 tsp sichuan peppercorn

Procedures:

1. Heat the brine till the salt dissolves.

2. Let the brine cool and put into a jar with the eggs.

(make sure the eggs do not crack)

3. Leave the eggs in the brine for at least 1 month before boiling it to serve with rice.

【餡餅】Minced Meat Pie (Empanada)

【餡餅】Minced Meat Pie (Empanada)

Ingredients:
Crust:
Puff Pastry, eggwash

Filling: opt
Minced meat
Onion
Bell pepper
Garlic
Pepper n salt/ soy

Procedures:
1. Fry off filling.
2. Wrap filling with puff pastry. Brush the exterior with egg.
3. Bake 180C 20-25min until the pastry is golden and crispy.

情人節甜品 【心太軟 草莓雪芭】Chocolate fondant n strawberry sherbet

【心太軟 草莓雪芭】Chocolate fondant n strawberry sherbet

Chocolate fondant (Gordon Ramsay's Recipe)

Ingredients (serves 4)

100g melted butter

60g sugar

100g melted 70% chocolate

100g plain flour

2 eggs

2 yolk

Procedures:

1. Brush the ramekins with butter. Refrigerate for 15 min, brush with more butter and dust with cocoa powder.

2. Whisk the eggs and sugar until light and pale.

3. Sieve in the flour.

4. Pour in the melted chocolate and butter.

5. Pour the mixture into ramekins and refrigerate for at least 20min (You may freeze it for later use)

6. Bake at 200C for 12min. (If from the freezer then add 5min)

7. Let it sit for a few min before turning it out onto the serving plate.

8. Serve with icing sugar, ginger cookie crumbs, strawberry sherbet and caramelized marshmallow.

Strawberry Sherbet (Gemma Stafford's Recipe)

Ingedients:

400g strawberry

70g condensed milk

1 zest of lime

1 tsp rum

Procedures:

1. Blend strawberry in blender with the condensed milk.

2. Sieve the strawberry puree to remove the seeds. Stir in the zest.

3. Freeze the mixture for 30min and stir to remove lumps.

4. Repeat the procedure for 3 times and let it continue to freeze.

情人節的迷思

這陣子真的很忙，學校的考試密密麻麻的，不斷的覺得時間不夠用，卻又忍不住不斷往廚房裡走。也許，這是因為只有在哪裡，腦海裡才不用像這溫書，想著明天要考甚麼，後天要複習甚麼。

情人節，對於我這種單身狗來說，也不過是一個他人放閃，自己寂寞過日子的一個普通得不能再普通的一天。只是沒想到，這個浪漫的夜裡，老爸竟然決定不跟老媽外出吃飯，一語道破了這個節日最殘酷的一面，記得她這樣說: 「又不是甚麼節日，不過是商人做出來，想賺錢的日子嘛。這些日子出去吃，一定貴得吐。」

於是，逃避考試的我加上懶得外出的父母，在家裡過了一個五星級的晚上。
( 當然啦，本小姐親自下廚，8-course 晚餐輕鬆 哼!)

Valentine's Day Menu
Foie gras with apple in vinaigrette
Salad
Oven fried wings
Pan siered scallops
Crumb crusted rack of lamb
Ravioli in black truffle mushroom and bacon white sauce
Chocolate fondant with strawberry sherbet
Coffee and Almond tuile