Almost famous amos chocolate chip cookies

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Bite-sized and bursting with flavor! The tough part is portioning out the dough, especially if you make small cookies. Took me about 2 hours to portion out and bake, as I can only bake 1 tray at a time.

The taste makes the effort quite worth it. Though I can smell the coffee oil, there is no coffee taste.

Almost Famous Amos Chocolate Chip Cookies (adapted from bisousatoi)

  • 1 egg
  • 1/2 tsp coffee oil flavor
  • 1 tsp vanilla extract
  • 250 grams slightly salted butter
  • 130 grams brown sugar
  • 1/4 tsp salt
  • 300 grams self-raising flour
  • 35 grams ground oats (I used oat flour)
  • 35 grams ground almonds
  • 150 grams pecan nuts, roasted and crushed
  • 340 grams mini semi sweet chocolate chips
  1. The night before baking, lightly beat egg with coffee oil and vanilla extract. Cover with cling wrap and leave overnight in the fridge. Bring to room temperature before using.
  2. Cream butter with sugar and salt until pale and fluffy.
  3. Sift in flour. Add ground oats and ground almonds. Mix until combined.
  4. Stir in pecan nuts and chocolate chips.
  5. Cover with cling wrap and leave in fridge for a day.
  6. Preheat oven to 160 C.
  7. For small cookies, use 1/2 tsp. For medium cookies, use 1 1/2 tsp. For large cookies, use 1 tbsp.
  8. Bake for 10-12 minutes (small cookies), 16-18 minutes (medium cookies) and 20-22 minutes (large cookies). Rotate tray halfway through baking, if necessary.
  9. Cool completely before storing.

 

Note:

  1. At 12 minutes, the cookie is not very crunchy. Bake slightly longer for crunchier cookies, but watch out as it can burn fairly quickly.
  2. Sugar has been reduced by quite a lot. This cookie gets its sweetness from the chocolate chips. So it is better to use mini chips.
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milk tart

milk tart

This is a rich, creamy and milky tart. Everyone who tried it, loved it.

Milk tart (adapted from African Bites)

Tart dough

  • 90 grams all-purpose flour
  • 21 grams icing sugar
  • Pinch of salt
  • 64 grams cold unsalted butter
  • 1/2 egg yolk

Filling

  • 8 grams all-purpose flour
  • 8 grams cornstarch
  • 50 grams caster sugar
  • 1 egg
  • 1/4 tsp vanilla extract
  • 280 grams milk
  • 14 grams butter
  • 1/4 tsp nutmeg
  • Pinch of salt

Ground cinnamon for sprinkling

  1. Prepare 1 x 6″ or 2 x 3″ removable bottom tart case.
  2. To make dough, mix flour, icing sugar and salt in a bowl. Rub in butter lightly until mixture resembles breadcrumbs. Add yolk. Mix until dough comes together. Chill for at least half an hour before using.
  3. Preheat oven to 200  C.
  4. Press dough into prepared tart case. Prick bottom of dough with a fork a few times. Bake for 15 minutes (3″ tart cases) or 20-25 minutes (6″ tart cases) or until golden brown. Let cool while you make the filling.
  5. Mix egg, sugar, flour, cornstarch and vanilla extract until smooth.
  6. Boil milk, butter, nutmeg and pinch of salt in a saucepan. Turn off heat.
  7. Drizzle into egg mixture. Whisk well.
  8. Pour filling back into saucepan and cook for 5 minutes on low heat, whisking constantly, until thick.
  9. Pour into tart cases. Chill until set.

milk tart2

mushroom pate buns

Mushroom pate buns

A soft fluffy bread with cheesy mushroom pate filling. The bread is delightfully soft and flavorful, due to the use of sourdough and a long rise.

Mushroom pate buns

Dough

  • 290 grams bread flour
  • 150 grams 100% sourdough
  • 2 tbsp caster sugar
  • 1 tsp salt
  • 80 grams greek yogurt
  • 2 grams instant yeast
  • 75 grams water
  • 2 tbsp olive oil
  1. Prepare mixer with dough hook attachment. Place everything except oil in a mixing bowl. Mix until dough comes together in a ball. Drizzle oil down the sides of the bowl.
  2. Mix for another 5 minutes.
  3. Place dough in a greased bowl and place in refrigerator for 12 hours.

Filling

  • 200 grams white button mushrooms
  • 200 grams shiitake mushrooms
  • 20 grams dried porcini mushrooms
  • 5 pieces dried morels
  • Dried rosemary, sea salt and black pepper to taste
  • Dash of ginger powder
  • 1 tbsp olive oil
  • 250 grams cream cheese, room temperature
  1. Place dried mushrooms in a large bowl. Pour 1 cup of hot boiling water into dried mushrooms. Leave for 20 minutes. Squeeze dry and place in a food processor. The liquid can be used to cook other food.
  2. Wash white button mushrooms and shiitake mushrooms. Place in food processor.
  3. Process mushrooms until fine.
  4. Heat up olive oil in a frying pan. Add in mushrooms and stir-fry for a minute.
  5. Add in seasonings. Fry for 5 minutes.
  6. Scrape into food processor. Add in cream cheese.
  7. Process until fine.

Assemby

  1. Scrape dough onto floured work surface.
  2. Divide into 12 portions. Roll each portion into a ball. Rest for 5 minutes.
  3. Line a 10 inches square pan with non-stick parchment paper.
  4. Flatten dough with a rolling pin. Roll into a small circle. Place 1-2 tbsp of filling in the center and seal. Gently shape into a ball. Place in prepared pan.
  5. Proof for 1 hour or until doubled in size.
  6. 30 minutes into proofing, preheat oven to 180 C.
  7. Glaze buns with milk.
  8. Bake for 30 minutes.

Mushroom pate buns1