Monday, August 19, 2013

Double Chocolate Muffins



My baking buddy "I" given a box of chocolate muffins to me and within 1 days, the 8 muffins were finished. Dear daughter ate it and her 1st comment was she dun quite like it cos the cake texture is too soft, "I prefer not so soft cake" she said. However, after she finished one, I saw her taking another one, I asked her why she is taking another one since she dun quite like it. She answered me that she changed her mind and love it now. Then after that, she took another one more again but she can only finished half, so in total she ate 2 1/2 muffins at one go!

So of course, how can I not asking for the recipe lol.








Recipe adapted from "I'.

Ingredients : (for about 18 muffin, bottom dimension of muffin case 5cm)
(A)
170g self raising flour
1/2 tsp baking soda
70g cocoa powder
1/2 tsp vanilla powder (use 1 tsp if you are using vanilla extract/essence and put under ingredients B)
190g castor sugar (you may increase to 220g if you prefer sweeter)
160g chocolate chips

(B)
120g butter, melted
240ml buttermilk
2 eggs

40g chocolate chips / chocolate rice (to sprinkle)

Methods:
1. Sift (A) into a mixing bowl and add in 160g chocolate chips, stir and mix well.
2. Whisk (B) until well combine.
3. Pour (A) into (B) and folded gentle to mix well.
4. Fill up the muffin cases 60% full with the mixture and sprinkle 40g of the chocolate chips / rice on top.
5. Bake in pre-heated oven at 170C for 15-20 mins.


Verdict?
These muffins are very chocolaty, soft and moist. The texture is so tender that making it to be easily "breakable" into pieces. These muffins are truely delicious, definitely a keeper.

Friday, August 16, 2013

Salted Egg Yolk Chicken


Not sure what happened to my blogger reading list, my recent published post is not appearing the updates in my reading list. I had checked with other bloggers and realised that my published post also did not appear in their updated reading list :(. So if you are viewing the post base on your reading list or blog favourite list, you will not see my updated post :(. If you know the solution, pls help! Thanks in advance.

I had promised dear husband to cook salted egg yolk chicken for him, has been delayed for quite sometimes and finally fulfilled my promised :).

I am not good at deep frying food, I think I had over cooked the chicken as I was not sure when will the chicken be cooked lol. I got my helper to help me coated the chicken with tapioca flour, and she had coated too much flour. Although I had tried shaking away some of the flour but the outer layer of chicken meat still a bit hard :(. Luckily the interior still very tender.





The color of the chicken really looks weird till to the lighting :(



Recipe adapted from Table for Two or More

(A)
350gm boneless whole chicken leg, cut into 1 inch thick large slices
1/3 tsp salt
Pepper
1 egg white
1 cup tapioca starch
Oil for deep frying

Dry chicken properly. Mix chicken with salt and pepper. Then put in egg white. Marinate for half an hour, at least. Coat whole pieces of chicken with tapioca starch. Dust off extra starch.
Deep fry chicken pieces until golden and crispy.

(B)
2 Tbsp butter
2 sprigs curry leaves, remove from stem, leaves only
1 or 2 bird’s eye chilli, sliced
3 salted egg yolks, steamed and mashed
2 Tbsp evaporated milk
1 tsp oil
1/3 tsp salt
½ tsp sugar

In wok, on medium heat , put in oil and butter. When butter has melted, put in sliced chilli and curry leaves. When they are fragrant, put in mashed egg yolks, with spatula, try to flatten the yolks into the oil and cook until it look bubbly and fragrant (won’t take long). Turn heat to low and put in milk, salt and sugar. Turn heat to high and and cook until very bubbly. Put in chicken and toss until well coated.

Verdict?
This is a sinfully delicious dish, dear husband said is even better than some of the restaurant that he had tried. So, a definite keeper.

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