0414 April, Going Out, Low Carb, Stuff I Made

18th April: 2 CCC + Werner’s Oven

10am: wake up
10.30am-10.50am: eat omelette
10.58am-11.05am: eat XO
11.25am-11.55am: violin
12.15pm-12.25pm: Loyang point lunch
12.25pm-1pm: APTI
12.50pm-1pm: Loyang point lunch
1pm-1.25pm: lesson notes
1.25pm-2pm: buy stuff & go to ehub
2pm: attempting to do math
3pm-4pm: cycling
5pm: baking
6.30pm-8.30pm: dinner
8.45pm-9.30pm: bake cookies
9.30pm-11.15pm: waste time

10.30am: omelette
12.15pm-12.25pm @ Loyang Point: ($2.40)
– 12 eggplant
– curry veg
– xiaobaicai w mushroom
12.50pm-1pm @ Loyang Point ($2)
– 14 eggplant
– curry veg

20140418-220144.jpg

20140418-220147.jpg

20140418-220149.jpg
7.45pm-8.15pm @ Werner’s Oven:
– some beef pot roast
– taste sausage & pork
– 1/2 pork knuckle
– sautéed kale w bacon

20140422-085609.jpg

20140422-085612.jpg

20140422-085615.jpg

20140422-085618.jpg

~
Sally’s Baking Addiction CCC:
– 140g all-purpose flour
– 1/2t. baking soda
– 3/4t. cornstarch
– 85g salted butter, melted
– 75g light brown sugar
– 50g granulated sugar
– 1/2 large egg + 1/2 egg yolk
– 1t. vanilla extract
– 60g Nestlé Choc Chips + 30g cheap Choc chips
Adapted from: http://sallysbakingaddiction.com/2013/05/13/chewy-chocolate-chunk-cookies/

Directions:
1) Mix dry in bowl.
2) Whisk melted butter + brown sugar + white sugar (until no more lumps)
3) Whisk in egg + egg yolk + vanilla
4) Sift dry into wet.
5) Stir until incorporate. Dough will be very soft, yet thick & malleable.
6) Fold in the chocolate chips.
7) Cover the dough and chill for 2 hours, or up to 3 days.
8) Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
9) Preheat oven to 165°C degrees.

10) Bake the cookies for 11-12 minutes.
11) Allow cookies to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Comments: I won’t do this again. It tastes okay I guess, but it doesn’t flatten like how I’d like a cookie to. (I had to flatten it halfway and it looks ugly :() I think it has too much flour because the recipe below it very similar but with some tweaks.

20140418-220214.jpg

20140418-220218.jpg
~
Daily Delicious CCC:
– 145g all-purpose flour
– 1/2t. baking soda
– 85g salted butter, melted
– 90g light brown sugar
– 45g granulated sugar
– 1/2 large egg + 1/2 egg yolk
– 1t. vanilla extract
– 60g Nestlé Choc Chips + 30g cheap Choc chips
Adapted from: http://dailydelicious.blogspot.sg/2012/10/thick-and-chewy-chocolate-chip-and.html

Directions:
1) Mix dry in bowl.
2) Whisk melted butter + brown sugar + white sugar (until no more lumps)
3) Whisk in egg + egg yolk + vanilla
4) Sift dry into wet.
5) Stir until incorporate. Dough will be very soft, yet thick & malleable.
6) Fold in the chocolate chips.
7) Preheat oven to 180°C degrees.
8) Bake for 17.5min.

Comment: Malleable type of dough. Not bad! (:

20140418-220339.jpg

20140418-220342.jpg

520g — 4 32g, 1 45g (baked @ 17/4 9pm) + 8 40g, 1 29g (fridge)
5.05pm chill
Salted butter
60g Hershey 30g crap
Eat 2 mike, 3 chongpang..?

482g (supposed to be 53g each) — 11, 45g, 16.5min
Eat 1, 6 to Chongpang, Freeze 4 of them

Advertisements
Standard

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s