Double chocolate cookie !

 

My sister requested for a video to compete my daughter in a kids cooking competition; realizing it's been awhile since her last video, I comply. I was researching for easy recipe for her to make, but at the same time I need to consider in only using what that is already in the kitchen, as I definitely not in the mood to shop for more items. While browsing through the pantry, I notice a small tub of cocoa powder and a pack of chocolate chips. Double chocolate cookie! 

As I was measuring the ingredients, I realize that I have not told my daughter that she is the one that will need to make the cookie, not me. Knowing that she gets excited and hurriedly go and washes her hands (she now accustoms with the rule of clean hands when cooking) and bugs me when I will be done in preparing the ingredients and set up the camera. Eventually I shooed her and her sister to watch some cartoon while I complete the set up. 

The recipe that I choose was one of the top three recipe that pops out when I type double chocolate cookie. But this recipe was chosen as it does not demand for brown sugar, which I don't have at the moment.  

The recipe demands for 1 1/2 cup of sugar, but reading the comments below the recipe stating the amount of sugar resulted to a "too sweet" of a cookie, I decided to cut the sugar to only 1 cup. The recipe also instructed for 10 minutes baking time, but somehow the cookie feels too soft at 10 minutes, that I add another 10 minutes, but maybe I only need to add 5 minutes. Still, the cookies tasted great. I think it will be nice to pair thee cookies with either milk or tea. 

 So here I present you double chocolate cookie...

Ingredients:

1 cup of sugar

1 cup of butter

2 eggs

2 teaspoon vanilla extract

2 cup of flour

2/3 cup of cocoa powder

3/4 teaspoon of baking soda

1/4 teaspoon of salt

2 cup of  semi sweet chocolate chips

1/2 cup of  chopped walnuts (optional)

Methods:

- Preheat the oven to 175 C

- Mix the dry ingredients: Flour, cocoa powder, baking soda and salt

- Beat the butter and sugar

-Add the eggs and vanilla extract and continue beating

- Fold in the dry ingredients a little bit at a time. 

- Mix in the chocolate chips and the nuts

- Scoop the cookie dough onto a baking tray with distance about 2-3 inches in between a dollop of dough

- Bake for about 10-15 minutes.

-Let the cookie cools a bit before enjoying..

Membakar lasagna menggunakan air-fryer

Saya akan meletakkan kaedah memasak lasagna menggunakan air-fryer di sini. 

 

1) Cairkan lasagna. Potong lasagna kepada dua supaya boleh dimasukkan ke bekas yang lebih kecil.

2) Pindahkan lasagna ke bekas yang lebih sesuai.

3) Tuang suku cawan air untuk membantu lasagna masak.

4)Bakar pada setting meat atau pada suhu 180 C selama 20 minit.

5) Lasagna sudah masak jika sudah tiada lapisan keras.

Membakar lasagna menggunakan ketuhar gelombang micro

 

Saya akan attach kaedah saya membakar di sini.

1) Lasagna yang saya sediakan biasanya disediakan dalam bekas aluminium, jadi untuk keselamatan, lasagna perlu dipindahkan ke bekas yang selamat digunakan dalam ketuhar. Jika untuk mudah, pindahkan lasagna ketika lasagna masih beku. 

2) Jika ketuhar anda kecil, lasagna perlu dipindahkan ke bekas yang lebih kecil. Selepas lasagna sudah cair, potong lasagna kepada dua potongan, pindahkan ke mangkuk yang selamat digunakan.

3) Tuang suku cawan air ke dalam lasagna untuk membantu lasagna masak.

4) Masak lagasna dengan suhu yang paling tinggi. Periksa setiap 10 minit.

5) Lasagna sudah masak jika lapisan lasagna sudah lembut. 

Membakar lasagna menggunakan ketuhar elektrik

 Di sini saya akan meletakkan kaedah saya membakar lasagna.

Dengan ketuhar elektrik:

1) Jika lasagna beku, biarkan sebentar hingga lasagna cair, atau rendam lasagna di dalam air panas hingga cair.

2) Panaskan ketuhar ke suhu 180 C 

3) Tuang suku cawan air ke dalam lasagna. Dan masukkan lasagna ke dalam ketuhar. Guna setting api bawah beserta kipas. Bakar dalam 25 minit.

4) Tukar setting ketuhar ke api atas bawah dan bakar hingga keju perang keemasan (~ 6 minit).

5) Keluarkan dari ketuhar. Biarkan sejuk sedikit.

6) Nikmati..

Lasagna daging / ayam

 

Salam semua...

 baru-baru ini lasagna saya lebih in demand, dan saya perasan yang resepi lasagna saya ini tidak ada dalam blog saya, Jadi di sini saya sediakan resepi lasagna dengan kuah bolognaise saya buat anda. Anda boleh melihat kaedah membuat lasagna seafood saya di sini. 

Lasagna:

Lasagna ada beberapa elemen di dalamnya; 1-Red sauce (Bolognaise), 2- White Sauce (Béchamel), kepingan lasagna dan keju mozzarella.

Bahan-bahan:

1 biji bawang besar (dicincang halus)

2 batang lobak merah (disagat)

2 1/2 batang seleri (didadu kecil)

1 tin besar puri tomato

1 pek besar daging / ayam kisar (800g - 1kg)

1 buku mentega (~ 250g)

1 liter susu putih 

Tepung gandum

Garam gula lada hitam secukup rasa

Kepingan lasagna instan

Herba thyme dan oregano

Keju mozzarella

Peralatan:

1) Bekas untuk membakar

pastikan bekas anda tahan panas dan boleh dibakar. Pastikan juga kepingan lasagna yang dibeli muat dimasukkan ke dalam bekas anda.

2) Periuk yang besar

3) Senduk yang kuat

4) Pemukul telur yang kuat

Kaedah:

Bolognaise:

1) Tumis bawang hingga naik bau. 

2) Masukkan seleri masak sedikit dan masukkan sedikit air (~1/2 cawan). Biarkan masak hingga seleri lembut. Gaul berkala untuk mengelakkan berkerak dan hangus.

3) Masukkan lobak merah, gaulkan rata. Masukkan air dan biarkan masak seketika. Gaul berkala untuk mengelakkan berkerak dan hangus.

4) Masukkan puri tomato, larutkan puri yang tertinggal di dalam tin dengan sedikit air dan tuang ke dalam periuk. Gaul dan biarkan masak hingga air berkurang. Gaul berkala untuk mengelakkan berkerak.

5) Masukkan ayam / daging kisar. Gaul rata. Elakkan masak terlalu lama pada stage ini untuk mengelakkan ayam / daging hilang rasa. 

6) Masukkan garam dan gula secukup rasa. Cita rasa saya: garam ~ 1  sudu teh, gula ~3 sudu makan. Jangan lupa rasa..

7) Masukkan 1 sudu besar herba thyme dan 1 sudu besar herba oregano. Padamkan api apabila baunya naik. 

Bechamel:

1) Panaskan periuk atas api sederhana. Masukkan mentega.

2) Kacau hingga mentega semua cair dan baunya naik.

3) Masukkan dan gaul tepung sedikit demi sedikit hingga kelihatan seperti doh yang lembut dan berminyak. Perlahankan api dan kacau hingga ada perubahan bau. Pastikan dikacau untuk mengelakkan ada tepung yang hangus.

4) Masukkan dan kacau susu sedikit demi sedikit supaya tepung dan susu boleh bercampur dengan baik dan tidak berketul.

5) Masukkan garam (~1 1/4 sudu kecil) secukup rasa. Rasa! Jangan tak rasa. Tambahkan  lada hitam ( ~ 2-3 sudu kecil). Padamkan api.

Menyusun lasagna:

1) Sediakan bekas yang tahan panas. Boleh letak sedikit minyak dipermukaan bawah untuk mengelakkan lasagna melekat ke permukaan bekas. 

2) Letakkan kepingan lasagna.

3) Ratakan sos bolognaise nipis, tapi cukup tebal hingga anda tidak boleh nampak kepingan lasagna dari atas.

4) Ratakan sos bechamel. 

5) Ulang. Saya membuat 2 lapisan untuk lasagna yang akan dijual, tetapi saya suka membuat 3 lapis untuk keluarga.

6) Taburkan keju mozzarella hingga lapisan bechamel hampir tidak kelihatan, atau lebih jika anda suka lebih keju.

7) Bakar hingga keju mencair dan menjadi keemasan dan nikmati. Saya suka tuang suku cawan air ke dalam lasagna sebelum membakar untuk membantu lasagna masak dengan lebih baik.

  

Double tomato focaccia

Being a member to a family that bakes sure do have an implication to my choices of hobby, and it seems my choice of shows to watch also influenced by this. One of the shows that I watch repeatedly is The Great British Bake Off, and watching it somehow seem like splashing the fire to bake with gasoline. It burns brighter and stronger...

Last week, I was watching TGBBO which the bakers were assigned to bake focaccia and I was suddenly hankering to make my own version of focaccia. So yesterday, I opened a few web page for me to refer for my version of focaccia. Even if I want to make my version of a focaccia, I still want it to passed as a focaccia. 

As I don't have any mixer to help in kneading the dough for me and I take such a long time to knead, I decided to start kneading without activating the yeast first. So with my method, even if I knead at my pace, the yeast will not over bloom by the time I'm ready to prove.

So here is my version of focaccia:

Ingredient: 

Dough:

wet ingredients:

1 1/2 cup water

1 tablespoon honey

1 table spoon of vegetable oil (preferably olive oil)

3 tablespoon tomato puree

dry ingredients:

3 3/4 cup of all purpose flour

1 1/2 teaspoon salt

1 pack of yeast.

1 tablespoon of garlic confit (smashed) or garlic powder. 

1 tablespoon thyme

1 tablespoon oregano

Topping:

1/3-1/2 cup of vegetable oil

3 cloves of garlic

1 tablespoon thyme

1 tablespoon oregano

1/8 cup  of cheddar (small cubes) -optional

1/8 cup of mozarella (small cubes) -optional

1/4 cup of pepperoni (cut small) -optional

Method:

Put all the dry ingredient in a big bowl, remember to not put salt and yeast together as salt could inhibit the yeast.

Make a well in the center of the flour mound and pour the wet ingredient in.

Mix with your hand only until the ingredient is incorporated together. cover with a damp towel and let the dough rest for 15 minutes

Fold the dough by holding one side and fold it to the top, the hold the part next to it and fold it to the top of it self. Repeat this until you have made a full turn to the dough. Let it rest for another 15 minutes. Repeat this for 3-4 times.

Sealed the dough and let it rise for about 1 hour in room temperature or you can put it in the fridge and let it prove overnight.

While you are doing the fold and prove, combine the oil, garlic and herb in a pot. Put it on the lowest heat setting and let it infuse for 5 minutes max. Let it cool down before using it.

Prepare the baking pan; pour 1 tablespoon of the infused oil in the baking pan and smothered the inside of the pan. If you don't smothered the oil properly inside the pan, your focaccia will be difficult to remove from the pan later.

Transfer the dough into the pan and try to pull the dough to reach the edge of the pan. If the dough seems to be resisting the pull, let it rest for 10 minutes before trying again.

Let the dough prove for at least 45 minutes while you prepare the topping. Preheat the oven to 180.

If you are not planning on any physical topping but go to the traditional only infused oil; have a bowl of water beside you while you do this. Wet your fingers and make dimples by poking the dough straight until you can feel the pan. Make multiples dimples with the notions that those dimples will be a well to trap the oil and be a place for the taste to infuse into the bread. 

If you are using cubes topping, you can always put the cube on top of the dough and push the cube down until you meet resistant (the bottom of the pan). Do this until you get dimples throughout the focaccia. 

Pour the infused oil on top the dough, don't forget to sieve the oil from the ingredient that was use to infuse the oil. Sprinkle a pinch of salt on the dough.

Bake the focaccia for about 20 minutes, but you are wise to peek at 15 minutes mark. 

Remove the focaccia from the pan to a rack to cool it down. You don't want sweats on the underside of  the focaccia. 

You may prepare dip if you wants to, but I do enjoy the focaccia as it is.