This is my girl fav cookies, she simply like the taste of this cookies and also this is my fav too.
The cookies is soft not like those store bought which is hard, and the combination of Nutella and chocolate chips is perfect.
I had made some for my KL colleagues, they too like this cookies. Whenever I met one of them, he will asked me for the cookies, next time if ever I went over to visit them surely I will make this for him.
INGREDIENT
113g butter room temperature
120g of sugar (recipe called for 150g)
2 eggs
1 tsp vanilla extract
220g all purpose flour
1 tsp baking soda
1 cup of chocolate chip (it depend on you)
METHOD
1 Cream the butter and sugar until creamy and fluffy
2 Add in the eggs and vanilla extract until just combine
3 In other bowl, sift the flour and baking soda
4 Next, pour half of the dry ingredient to the wet and fold until combine, follow by another half of the dry ingredient
5 Add in the chocolate chip to the batter and mix til just combine.
6 Grease the baking pan
7 Scoop 1 tbsp. of the dough and roll onto a tray of flour dust off excess flour (this step is for easier to handle), press on your palm to form a disc, next add in about 1 tsp of nutella in the middle and cover the dough.
8 Pre heat the oven 176 deg C, and bake for 12-14 min.
For my hubby which is a food picky, choose his food so not everything i baked he will be involved (which mean eating) and he will never open his mouth to ask me bake for him. When my girl is younger, she loved everything that i baked as she grown up she select the bakery that i made simply love to bake but prefer bread and chiffon cake which is my fav rather than cake so that is my life involving my hubby and my little girl (in my eyes even though she had grown up)
Monday, June 29, 2015
DURIAN LAYER CAKE
Durian is in the season now, everywhere people talking about durian even newspaper reported that there is a queue to buy durian. Of course, I also joined in the fun of buying so I decided to make this layer cake.
This is the first time I ever make layer cake, to me it seems troublesome. First have to bake the sponge cake, next need to make the cream, layer it and lastly have to chill it before consume. So many steps and time consuming, so I am dreadful to try.
Finally, I made up my mind to do, the whole process is not that bad as I think it would.
The sponge cake can make in advance and chill it in the fridge.
Though the outlook of this cake is not as nice as outside stall but the cake is rich as I put one whole durian into this cake. And I LOVE my sponge cake, this sponge cake recipe will be my choice if I ever make layer cake again.
SPONGE CAKE RECIPE
Ingredient
4 eggs
300g of sugar (original is 450g, I had reduced the sugar)
1 tsp vanilla extract
1 cup milk (I used HL milk)
56g of butter (salted)
220g all purpose flour
2 tsp baking powder
Method
1 Beat the eggs in a large mixing bowl, with the help of the electric mixer to beat the eggs for 4 min. Do not skip this step as this is necessary to make sure the eggs is in full volume.
2 Add sugar and continue beating for another 5 min until light and fluffy. Add vanilla extract and turn to low until just combined.
3 In a separate bowl, shift together the dry ingredient. Add to the eggs and sugar on low speed until just combined.
4 In a saucepan, heat milk and butter on low heat until butter is melted. Add to the batter, beat just until combined.
5 Pour into two greased and floured 8" removable round pan.
6 Bake at 165 deg C about 35 min or until a toothpick is inserted that come out clean. Remove from oven and let stand in the pans for 10 min. Turn the cake onto the cooling rack and cool completely.
* If you find that the sponge cake is too thick, you can slice the cake into half then you will have four layer of the sponge cake. It is best to slice when the cake is cold.
LAYER CREAM RECIPE
200 ml of whipping cream
150 g of fresh durian puree (you can add more durian if you prefer to have a stronger aroma)
Method
1 Seed out the durian, and I used a fork to puree the durian as I prefer have the taste of the fresh durian. Alternatively, you can blend the durian to have a smooth puree.
2 Beat the whipping cream til stiff peak and pour in half of the durian puree until just combined.
LAYER THE CAKE
1 Place a layer of cake and spread enough cream on it (at the same time I will add in remaining durian puree on top of the cream)
2 Place the second sponge cake on top and gently press down.
3 Use the remaining the cream to cream the entire cake.
4 Viola, here is my durian layer cake.
Next time, I will try to make four layer cake and with more cream in each layer.
This is the first time I ever make layer cake, to me it seems troublesome. First have to bake the sponge cake, next need to make the cream, layer it and lastly have to chill it before consume. So many steps and time consuming, so I am dreadful to try.
Finally, I made up my mind to do, the whole process is not that bad as I think it would.
The sponge cake can make in advance and chill it in the fridge.
Though the outlook of this cake is not as nice as outside stall but the cake is rich as I put one whole durian into this cake. And I LOVE my sponge cake, this sponge cake recipe will be my choice if I ever make layer cake again.
SPONGE CAKE RECIPE
Ingredient
4 eggs
300g of sugar (original is 450g, I had reduced the sugar)
1 tsp vanilla extract
1 cup milk (I used HL milk)
56g of butter (salted)
220g all purpose flour
2 tsp baking powder
Method
1 Beat the eggs in a large mixing bowl, with the help of the electric mixer to beat the eggs for 4 min. Do not skip this step as this is necessary to make sure the eggs is in full volume.
2 Add sugar and continue beating for another 5 min until light and fluffy. Add vanilla extract and turn to low until just combined.
3 In a separate bowl, shift together the dry ingredient. Add to the eggs and sugar on low speed until just combined.
4 In a saucepan, heat milk and butter on low heat until butter is melted. Add to the batter, beat just until combined.
5 Pour into two greased and floured 8" removable round pan.
6 Bake at 165 deg C about 35 min or until a toothpick is inserted that come out clean. Remove from oven and let stand in the pans for 10 min. Turn the cake onto the cooling rack and cool completely.
* If you find that the sponge cake is too thick, you can slice the cake into half then you will have four layer of the sponge cake. It is best to slice when the cake is cold.
LAYER CREAM RECIPE
200 ml of whipping cream
150 g of fresh durian puree (you can add more durian if you prefer to have a stronger aroma)
Method
1 Seed out the durian, and I used a fork to puree the durian as I prefer have the taste of the fresh durian. Alternatively, you can blend the durian to have a smooth puree.
2 Beat the whipping cream til stiff peak and pour in half of the durian puree until just combined.
LAYER THE CAKE
1 Place a layer of cake and spread enough cream on it (at the same time I will add in remaining durian puree on top of the cream)
2 Place the second sponge cake on top and gently press down.
3 Use the remaining the cream to cream the entire cake.
4 Viola, here is my durian layer cake.
Next time, I will try to make four layer cake and with more cream in each layer.
Subscribe to:
Posts (Atom)