Monday 29 February 2016

Chocolate Chip Cookies (Back in the Day Bakery)

This is Chocolate Chip Cookies by Back in the Day Bakery and it’s really huge!  My children were surprised as it’s my 1st time baking such a big cookie haha!  But I’m so motivated to bake because I knew this is definitely a no fuss recipe as I saw these cookies been  so well done by Zoe from Bake for Happy Kids, Leena from Frozen Wings and Joyce from Kitchen Flavours.  
Whether you eat it when it is still hot or cooled, the cookies are still crispy on the outside and soft on the inside.  I really like the texture of these cookies and they are so welcomed by my children too. 

 I gave a miss on fleur de sel for sprinkling and felt that it wasn’t necessary as the cookie itself already has a slight hint of saltiness. This was good enough to make the cookies delicious.
Here is the recipe by Back In The Day Bakery 
and ½ half recipe is adapted from Zoe from Bake for Happy Kids
1 1/4 cups (185g)      Unbleached all-purpose flour
[I used normal plain flour]
3/4 tsp                       Baking powder [I used original baking soda]
3/4 tsp                       Fine salt
125g                          Unsalted butter, soften at room temperature
1/2 tsp                       Vanilla paste or extract
1/2 cup (100g)          Caster sugar [I skipped]
1/2 cup (100g)          Pack light brown sugar
1 large                      Eggs, at room temperature
1 cup                         Dark chocolate chips or chunks

fleur de sel for sprinkling

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

(2)Combine flour, baking powder and fine salt; set aside.

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

(4)Add the egg and mix for no more than 1 min; the eggs will not be fully incorporated. Turn the speed down to low or use a spoon to mix and sift in the dry ingredients in thirds, mixing until just combined, 1 to 2 mins. With the mixer running in low speed or mix with a spoon, sprinkle in the chocolate chips or chunks, mix until just combined, about 1 min.

 (5)Use an 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 the divided dough to allow room for spreading. Lightly tap each cookie with the palm of your hand (optional and I didn't do that) and sprinkle the cookies with fleur de sel. [It is important to leave 2 inches apart between the dough as the cookies really spread to almost double the size]

 (6)Bake the cookies, both baking trays at a time, for 12-14 mins in total, swapping the tray position and also rotating the tray in every 3 mins to sure even doneness. The cookies should be golden brown around the edges but still light in the centers. Cool the cookies slightly on the tray for about 5-10 mins, then transfer the cookies onto a wire rack to cool completely.

(7)Serve and enjoy or store the cookies in an airtight container for up to 3 days at room temperature.

I’m happy baking for Bake-Along #92. 

Sunday 28 February 2016

Yuzu Honey Grilled Chicken Wings

I like to make honey grilled chicken wings because it is so quick and no fuss.  Yes!  Just marinate the chicken wings for few hours and then shove them in the oven and bake with high temperature until it has beautiful sticky glaze.
I remember I have a bottle of Yuzu Honey which has been sitting in my fridge for quite a while.  So I decided to use it to grill chicken wings.  I was glad that the chicken wing turned out to be so truly delicious.  It is tender, sticky sweet with amazing yuzu fragrant.  Give it a try, if you have Yuzu Honey.

24 pcs       Chicken Wings (I used the mid-joint)
2 tbsp       Dark sauce
1 tbsp       Light soy sauce
3 tbsp       Yuzu Honey
1 tbsp       Brown sugar
1 pinch    Pepper

(1)Marinate all the ingredients for at least 4 hours.  Preheat oven at 200°C.

(2)Arrange the wings on the grilling rack and grilled until the skin is brown, which is about 10mins.

(3)Remove and turn to the other side, brush the remaining sauce from the balance marinates and grill for another 10 mins.

(4)Lastly, turn sides again and brush sauce and grill for another 10 mins.  Check to ensure the skin doesn’t burn.

Saturday 20 February 2016

Rum Pineapple Tarts 凤梨酥


This is another special recipe from my good friend, Doris.
 Pineapple tarts is the most representative snack of the festive CNY season, so if I can only bake one item, that will definitely be pineapple tarts Haha!

Pineapple tart is so popular because it sounds like “Ong Lai” in hokkien.   That’s the reason why it is a must have in all household during Chinese New Year.  
Baking pineapple tarts for Chinese New Year has become yearly affair ever since I picked up baking. Every year, I will try to bake different recipe of Pineapple Tarts and I like them all.  You can find it here, here and here.
I love baking with friend.  This year, I was so grateful that Doris shared her recipes and we got to bake together.  I really had a great time baking with her.

300g         Plain flour
50g          Milk powder
30g          Sugar
250g         Unsalted butter
1/2 tsp      Salt         
1              Whole egg
3 tsp         Brandy / Rum

Mix flour, salt and sugar together.  Then rub in butter.

Beat egg lightly and add in.

Knead into soft, sticky dough and refrigerate for at least 1 hour.

Roll pastry into the desire shape.

Bake in oven at 180°C for 20mins or till golden brown.

Wishing all of you a Happy Lunar New Year!

I’m submitting this post for Cook and Celebrate CNY 2016, organized by Yen(GoodyFoodies) Diana(The Domestic Goddess Wannabe) and Zoe(Bake for Happy Kids)

Pineapple Tarts 凤梨酥


I hope you had a great time celebrating Valentine’s Day with your love ones.  Though I didn’t receive bouquet of flowers, I’m very thankful that my Valentine has been showering me with love every moment.
I didn’t bake pineapple tarts purposely for Valentine’s Day.  Baking pineapple tarts in the mini egg tarts mold was something which I have been wanted to try it out.  As it was Valentine’s Day so I came out with the idea of decorating it with 2 little hearts made from icing sugar.  I was quite pleased with it as turned up to be so pretty.
These pineapple tarts don’t melt in the mouth.  The pastry is soft, buttery and crumbly like shortbread. This texture is much well-liked by my friends and relatives. 

 The highlight of this pastry recipe is using cheese and nestle cream.  I was curious and decided to give it a try.  So here it is the recipe from Doris, my good friend.
Happy Baking!

30g          Milk powder
400g         Plain flour
40g          Corn flour
3              Egg yolk
250g         Unsalted butter
1 can        Nestle cream
50g          Sugar
50g          Cheddar cheese (grated)

Beat butter, nestle cream, sugar and cheddar cheese until it is well mixed then add in egg yolk gradually. 

Add in flour, corn flour and milk powder and make into dough.

Refrigerate for 30mins before use.

Shape the dough in your desire design.

I’m still in time to submit this post for Cook and Celebrate CNY 2016 before CNY is ended.  Thanks to Yen(GoodyFoodies) Diana(The Domestic Goddess Wannabe) and Zoe(Bake for Happy Kids) for organising this bake.