Recipe taken from King Arthur Flour’s website.

I find this really easy and quite nice(crisp outside and tender and soft within)

Only 2 ingredients if you are using self raising flour. Else, like me, make own self raising flour by mixing 230g flour(ie 2 cups) with 3 teaspoon of baking powder, and about 1 teaspoon of seasalt. I used salted butter as well, so the scone comes out salty enough :p

Baked in around 200 to 205 celcius for about 14 to 15 minutes.

Ingredients all laid out

mix flour and butter with pastry cutter bought from Ace Hardware which i hardly use.

till it become breadcrumb like texture

add in milk and dump the whole mixture into greaseproof paper/baking sheet

roughly push the whole mixture into one whole piece of dough, light mixing is key of making a tasty scone

Cut into rounds

As read from some online site, baking scone in a cake tin will result in higher scone, due to heat trap inside the cake tin or what not… i am not so sure that it works for me as mine doesn’t rise too high 😛

Done

Yummy when warm

Made choc chips cookies from 3 recipes as below:

1) New York Times Chocolate Chips Cookie (recipe from Two Peas & Their Pod)

2) Anna Olsen’s Chocolate Chips Coookie (recipe from Apple A Day)

3) recipe from The Way the Cookie Crumbles (adapted from nearly every single chocolate chip cookie recipe that she ever read)

The clear winner for me from the above 3 is New York Times 36hours-rest-in-fridge recipe, this NYT version is harder and thicker whereas Anna Olsen’s is more crumbly and thin (resulting in bigger cookie in terms of diameter). The Way the Cookie Crumbles’ is my least favorite as it is most crumbly among 3 recipe and very cakey and not cookie-like in terms of texture.

Cookie dough has to be chilled in fridge for 24 to 36 hours before being baked, don’t mind the 36 hours waiting period at all, as it split out the workload into more manageable during weeknights. Although i made the cookie much smaller than directed, it still has the crispy edges and chewy center texture. I halved the recipe and reduced the brown sugar from 140g to 70g, it is still a tad sweet, sugar can be slightly reduced. All together halved recipe yields 32 cookie.

Below the halved recipe in metric measurement (Oops i actually forgot whether i used 70g brown + 115g caster or 70g caster + 115 g brown sugar, the below should be the correct one, but the cookie look so brown ?!)

New York Times Chocolate Chip Cookies (Yield: 32 cookies)

120g cake flour
120g bread flour
1/2 plus 1/8 teaspoons baking soda
3/4 teaspoons baking powder
1/2 teaspoons coarse salt
140g unsalted butter
70g light brown sugar
115g granulated sugar
1 large eggs
1 teaspoons natural vanilla extract
190g bittersweet chocolate chips
Sea salt

My fridge is too cold, making the cookie dough very hard, almost ice-cream like hard. Have to warm it in room temp for 15 minutes or so before scooping it out onto baking tray.

mounts of cookie dough with sprinkles of seasealt

done

Colleague commented it tasted like Famous Amos’ which i find is quite similar, it is cookie hard without being too crumbly, slightly soft and chewy in the center as it is supposed to be.

Anna Olsen’s recipe

butter and sugars

add egg

yields 31 cookies, i find the cookie more soft and crumbly, could be due to high ratio of brown sugar over caster sugar.

last recipe from blogger Bridget from The Way the Cookie Crumbles

Had to buy an expensive high protein flour from supermarket. Should have bought some from bakery shop to stock at home

Cookie dough

Made 19 cookies

a bit too much of sea salt on some, crumbly and cake-like in texture, my least favourite.

Pandan Chiffon Recipe taken from My Food Trail, whereas Coconut Chiffon Recipe taken from The Kitchen 70′s. Yet to find one chiffon which i really like, both chiffon taste similar due to usage of coconut milk which tasted sweet and oily, not to my liking.

For pandan chiffon, I reduced the sugar to 50g + 110g instead of 80g + 125g.

For coconut chiffon, I baked it at 170C for 25 minutes and later covered it with alum foil on top and further baked at 150C for 15minutes. The cake have seized and shrunk after i open the oven to put the alum foil 🙁 Just have to remember never or best not to open the oven for chiffon cake baking.

Latest compilation of important points to note for chiffon: (my previous chiffon making post)

1) Not beat egg white till stiff peaks else it will be hard to incorporate into egg yolk mixture, soft peaks is enough.

2) I think i will use recipe with cornflour next time, as i find those without corn flour will be tougher unless you are using cake flour which is in fact all purpose flour mixed with corn flour. aha. 🙂

3) (most important) Chiffon cake must be inverted immediately after taking it out from oven and must be cooled inverted(2 hours to be safe)  before removing it from the mold. This is to ensure it will not collapse and become a dense cake, case in point happened on 1st and 2nd attempt.

4) Also very important, do not open the oven too long that the cake collapse even when still being baked in the oven, case in point my first and second try, both cake “shrunk”/collapsed even in the oven after i did the toothpick test. For the 3rd attempt, i didn’t do the toothpick test at all.

Coconut chiffon pic

Coconut chiffon pic 2

Coconut chiffon pic 3, dense texture

Pandan chiffon, also usage of coconut milk blended with pandan and seived

slight greenish tint

much better than coconut one texture wise although i find it is still a bit rough, and egg white pockets visible as seen in above due to beaten till hard peak.

Recipe taken from hslingkitchen.

Potato filling:

550g potato
200g shallot
3 Lemon grass smashed
5 pieces of dried chilli
2tbsp meat curry
3sprigs curry leave
Salt sugar

The curried potato above is really good, slightly spicy.

The pau’s texture is good even when cooled, i think mostly due to this method of having a starter dough (part of flour, water, yeast fermented slowly in room temperature for 6 hours and more)

pau starter dough left to ferment overnight, bubbles formed inside the soft dough batter

mix starter dough and all other ingredients together

dough form

left to rise to double in size

potato, curry powder, curry leave, serai, dried chilli, shallot etc

yummy curried potato

before going into steamer

steamed for 15 minutes

smooth surface

fluffly pau skin with soft yummy filling

attempt in making a chinese steamed dumpling(Chai Koay) which i like (recipe taken from hsling’s kitchen).

I find the finished product tasted and smell very floury, it is a must to drizzle with garlic/shallot oil to make this a appetising snack, now i know why this dumplings always looks so oily outside when sold by others.

will not make this again as it is very labour intensive, rolling the dough, cutting out circles, trying to pinch the dough close etc.

For the filling, i used 1 jicama(sengkuang), 1 small carrot, 1 firm tofu, around 10g dried shrimp, around 10 pieves of mushroom, some coriander, 3 Tablespoon soy sauce, pepper ,1 teaspoon sugar and 1 teaspoon salt. Cilantro overpowers the whole filling, will leave it out if ever make it again.

Tang mein flour(wheat starch) and tapioca flour was used, and rolling dough to medium thickness and using small rice bowl to cut to rounds. Before putting filling into each round, the pastry round is further roll to bigger rounds.

Cooked filling, it actually taste quite nice at this point, before adding in the cilantro

added in some cilantro which is very overpowering, will leave it out if i make it again

the dough made using 2 types of flour (tang mein flour ie wheat starch and tapico flour), looks florescently white.

very difficult and time consuming to roll out individual rounds, tried to stuff lots of filling ended up not able to seal the dough properly, above some ugly looking dumplings

ugly ones steamed

slightly more decent looking dumpling

The dumpling must be coated or drizzeled with garlic/shallot oil as the flour smell from dough is quite strong and un-appetising