Friday, September 18, 2020

Famous Amos Chocolate Chips Cookies Copycat

Recipe modified from Mothership 

Ingredients: yield about 56-60 cookies
250g butter
150g muscovado sugar
70g caster sugar
280g plain flour
1/2 cup corn flour
2 cup chocolate chips and chocolate buttons (can add more if you prefer more chocolate)
1 tsp vanilla paste
1 tsp baking powder
1 tsp baking soda
4 tbsp sunflower oil
2 tbsp coconut oil
1 egg

Ingredients: yield about 30 cookies
125g butter
60g muscovado sugar
50g caster sugar
140g plain flour
¼ cup corn flour
1 cup chocolate chips and chocolate buttons (can add more if you prefer more chocolate)
½ tsp vanilla paste
½ tsp baking powder
½ tsp baking soda
3 tbsp sunflower oil
25g or ½ egg

Method :
  1. Beat butter and sugar until pale and fluffy
  2. Add beaten egg bit by bit, mix well then add in vanilla paste and oil, beat till well combined.
  3. Fold in sifted flour, corn flour, baking soda and baking powder, mix well.
  4. Pour in the chocolate chips and chocolate buttons and mix well.
  5. Chill the dough in the fridge for at least 30 mins.
  6. Drop 1 teaspoonful of dough onto the prepared baking trays, about 5 cm / 2 inches apart.
  7. Bake in pre-heated oven at 150C for about 18-20 mins or until cookies turn golden brown.

dear daughter said these cookies taste more like Famous Amos due to the crispiness, the kids love the cookies.

Friday, September 11, 2020

5 Star Pumpkin Bread Straight Forward Method

Recipe adapted from here 

Ingredients : yield about 890g dough

460g bread flour
50g butter
50g sugar
4g salt
6g instant yeast
50g or 1 egg, beaten
130g milk
150g pumpkin puree

Method :
  1. Mix all ingredients (except butter) into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.
  2. Add in the butter and continue to knead until reach windowpane stage.
  3. Shape into a ball, cover to rest dough for about 1 hour or double in size. 
  4. Punch down, divide the dough evenly and roll each small dough into balls. Spray with some water, cover with cling wrap and let to rest for 10 minutes.
  5. Shaped the dough, wrap with desire filling and place in the greased baking pan. Repeat for the rest of the dough.
  6. Spray with some water and let to proof until double in size, about 50-60 mins.
  7. Brush some egg wash on top.
  8. Bake in a 180C preheated oven until golden, about 15-17 minutes.
  9. Remove from oven and place on the wire rack to cool down.
  10. Keep in air-tight container after completely cool.


The dough is sticky but easy to manage. Bread is very soft and nice. Another keeper recipe for straight forward method.

Friday, September 4, 2020

Butter Cake

After stick to Mr Ng SK butter cake for the longest period, I started to find whole egg method for butter, sometimes too lazy to do egg separation method.

Recipe modified from here.

Ingredients :
230g cake flour
2.5  tsp baking powder
250g butter
175g caster sugar
1 tsp vanilla paste
5 eggs
60g milk

Method :
  1. Cream butter and sugar until pale and fluffy.
  2. Put in egg yolks one by one and beat well after each addition.
  3. Add in vanilla paste and mix well.
  4. Put in half the flour and mix on low speed until incorporated.
  5. Put in milk in 2 additions and mix until well incorporated.
  6. Fold in the balance of flour.
  7. Pour the batter into greased pan and level.
  8. Bake at pre-heated oven at 160C for 35 to 40 mins or until skewer comes out clean.
  9. Remove from oven and invert to cool completely before unmoulding


The cake is soft, moist and fragrance, a keeper for whole egg method.


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