6am: 1/2 egg (0.3g) + 1 egg white (0.2g) + 1/4 cup broccoli (1g) + eggplant + 1T onion + some tomatoes (1g) + 1t oyster sauce (0.6g) + 1/2 slice cheese (0.5g)
– cottage cheese
– 21 CS eggplant
– free egg tomato
– 4 pieces Kwok’s pork
– 4 pieces CS eggplant
– cabbage w sambal
6pm-6.45pm @ Loyang Point:
– Old— 15 pieces eggplant + Bao Cai + green veg + 10 pieces eggplant ($2.70)
– Koufu— 13 pieces eggplant w sambal
– 3 pieces Japanese curry chicken
– 12 pieces salmon sashimi w soy sauce
New York Times Jacque Torres Cookies: (7.15pm-8.15pm to mix the batter, 1739g cookie dough altogether —34 40g cookies+4 50g cookies+1 80g cookie+1 99g cookie)
– 241g cake flour
– 241g bread flour
– 1.5t baking powder
– 1.25t baking soda
– 1t salt
– 280g butter, room temperature
– 283g brown sugar
– 226g white sugar
– 2 eggs, room temperature
– 2t vanilla
– 400g chocolate chips (originally 567g)
Adapted from: http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=0
1) Sift ① together in a big bowl and set aside.
2) Cream butter + both sugars on medium for about 5 minutes.
3) Add in eggs + vanilla.
4) Reduce speed to low, add in ①. (Dry ingredients)
5) Mix until just combined, about 5-10 seconds.
6) Stir chocolate chips in.
7) Put into a bowl, cover with cling wrap (touching the surface of the cookie dough). Refrigerate for 24-36 hours. (Aka 9am on Sunday for me)
8) When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
9) Scoop 40g balls of dough (supposed to be 99g) onto the baking sheet
10) Sprinkle lightly with sea salt and bake until golden brown but still soft, 16-18 minutes.
99 grams of cookie dough makes for a HUGE COOKIE.
They are gorgeous ❤
Total: about $14
Each (40): $0.35