Brookies

Have you ever feel so confused about what to bake for your family? I have. Lotsa time. It all happen because I have a bad habit of bookmarking every interesting recipe on the web...the list has become longer and longer and longer. Not to mention the pile of recipe books that I emotionally bought whenever I got a chance. I mostly end up baking nothing or different thing. Not the thing from all the bookmarked list or the recipe books *sigh*. So, I encouraged myself (well, push is more appropriate word, i guess) to start making and posting food from recipe books. 

This brookies was taken from Annie Rigg's Fabulous Brownies. I was craving for something sweet and chocolate and also delicious n warm cookie. And this brookies (brownies and cookie) is a blessing in disguise. 

If you can't decide whether to bake brownies or cookies, why not make both? I make this recipe twice. The first one, I follow the recipe to a T. What happened was, the cookie dough sunk inside the brownies while in the oven. And it taste a lil bit too sweet for me. So on my second trial, I make some adjustment to the recipe. And the result is perfecto for me. The cookie is soft and chewy, and the brownies is soooo chocolatey as I'm adding cocoa powder to the batter.

So here I write down the original recipe and pls read my note inside the brackets, thats the adjustment I made.

Brookies

modified from Annie Rigg's Fabulous Brownies

Cookie dough

125 gr all purpose flour

1/2 tsp baking soda

a pinch of salt

100 gr unsalted butter

100 gr light brown sugar 

50 gr sugar (I use only 20 gr)

1 egg (I use small egg)

1 tsp vanilla extract

75 gr dark choco chips (I use 50 gr)

Brownies mixture

125 gr dark cooking chocolate 

75 gr unsalted butter

125 gr sugar (I only use 95 gr)

2 eggs

1 tsp vanilla extract

60 gr all purpose flour (I use 70 gr flour + 10 gr cocoa powder)

a pinch of salt

50 gr of chopped pecans (I don't use it)

HOW TO :

Pre-heat the oven 170degree celcius

Make the cookie dough first. Sift together the flour, baking soda and salt. In a separate bowl cream together the butter and sugar until pale and light. Gradually add the egg. Beating well after each addition. Stir in the vanilla extract. Fold the sifted dry ingredients into the bowl until well incorporated, then stir in the choco chips. Cover with plastic wrap and refrigerate for 30 minutes.

Make the brownie mixture. Put the dark cooking chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Stir until smooth and thoroughly combined. Leave to cool slightly.

In a separate bowl, whisk the sugar, eggs and vanilla extract until pale and doubled in volume ( note : I didn't wait until doubled, as I like more chewy brownie. My first trial with doubled in volume method the brownie texture is cake like). Add the melted chocolate mixture and stir until combined. Sift the flour, cocoa powder and salt into the bowl, fold in until well incorporated.

Divide the brownie mixture between the prepared baking pans (note : the recipe suggested for 10cm diameter pan, I don't have it. So I use muffin pan instead). Using a spoon, roughly dollop the cookie dough on top of the brownie mixture. (note : my first trial using this method, the cookie dough sunk inside the brownie batter. So on my second trial, I bake the brownie mixture only, for 7 minutes. And then dollop the cookie dough with a spoon. That came out perfect. The cookie dough stays on the brownie's surface)

Bake on the middle shelf for another 8-10 minutes, or until the cookie dough is golden brown.

Remove from the oven and leave to cool in the pan for 5-10 minutes, then loosen the edges of each brooki with a small pallette knife. Tip the brookie out onto the cooling rack and leave to cool completely.

Marble Cake

This cake is very popular in Indonesia, its an old-school cake. Even when I was a little my mom used to make this kind of cake. I remember the smell of the cake when it comes out from the oven. Intoxicating it is. So when I bake the marble cake last week, it brings back all the memories I had when enjoying each and every bite of the marble cake together with my family. My mom was a great baker! Its too bad that all her recipes was lost and damaged :( 

And thats why I don't want that to happen...again! I try to documented all recipes I've tried at my blog. Thanks God for technology. During my mom's era, she wrote every recipe in a big book, and when a big flood came and destroy almost everything in our house, there goes all the memories :( Old photos, important documents and....recipes :(

I use the famous Pak Sahak marble cake recipe. It turns out to be super yummmmm. It has slightly different texture from marble cake of my childhood memory. Soft, thick and with the wonderful smell of butter. Fortunately my two boys loooooove it too! Thanks God! My eldest is a picky eater who always questioned every new food that he is about to try. I mean, not like "what is this" and then satisfy and dare to eat. But more interrogating kind a questions, one question lead to another *sigh* . He rarely try anything without chocolate on it! Lucky that this marble cake has it! Though its only small portion of chocolate. I also add matcha powder to add more flavor and color. During the process, my almost 3 yo boy join the fun and offer lotsa help (a.k.a big mess). He is having a good time making the marble with toothpicks :D 

Here is the recipe :

Marble Cake

Original recipe by Pak Sahak Pribadi, taken from Catatan Nina

5 eggs

150 gr all purpose flour

15 gr maizena

15 gr instant milk powder

130 gr sugar

1 tsp emulsifier

mix together:

100 gr butter, melted

50gr cooking oil 

2 tbsp cocoa powder, dissolved with 2tbsp of water (too dark n heavy, next time use 2 tsp)

1 tbsp matcha powder (it is a bit too dark in color, next time use 1 tsp )

Step by step :

1. Pre-heat your oven180 degree celcius. Smear your baking pan with butter, and sprinkle it with flour. 

2. Mix together in high speed, flour, sugar, egg and emulsifier until rise and thick. The texture should be thick enough but not until ribbon stage. 

3. Pour in the butter+oil mixture. Fold in using spatula until the batter become homogen. 

4. Get 8 tbsp of batter, mix half of the batter with cocoa mixture and the other half with green tea mixture

5. Pour the batter to your baking pan, then pour the cocoa and green tea mixture. Make marble using toothpicks, knife or fork

6. Bake for appx 30-45 minutes. Check with tooth picks inserted to the cake, if its clean, the cake is ready.

7. Immediately remove from the pan to avoid the cake to shrinks. Transfer to cooling rack.

Pardon me for the ugly pictures, this is what happened when you are taking photos but your mind is somewhere else. My pictures doesn't give fair explanation about the original texture of this old-school cake:( To be honest, my few last photo shoot was disastrous! :( I am busy with the packing and moving things here and there as my family is going to move to another house. Baking is my way of getting out of the stressful days. Only that I have so little time for taking photos and upload it. Well, call me making excuse. I'm a amateur photographer wannabe, anyway :D hahaha

Pancake with Banana and Melted Dulce de Leche

In my family, pancake is one of my boys favorite breakfast. Errrr not just breakfast actually, they can eat it anytime they want. As brunch, lunch or dinner. Here I'm sharing the original pancake which have such a humble ingredients, yet taste sooo good. Unlike any other recipes that requires buttermilk or self raising flour or separate mixer etc, this one is sooo simple that you can prepare it in such a short time. 

Making the batter is very easy, it took me about 5 minutes to prepare. It was the cooking part that took longer time. I'm using 1 of 12cm pan, and of course it took ages to finish! So what I do is, the 12cm pancake is for the boys, and I'm also using a 18cm pan for me and hubby. Finish faster! For family of 4, 1 recipe is not enough to feed all the hungry mouths, so I always doubled it up :D

Pancake

source : Joy of Baking

1 cup of all purpose flour (130gr)

1 1/2 tsp baking powder

1/4 tsp salt

2 tbsp sugar (i'm using 3 tbsp)

1 large egg, lightly beaten

1 cup (240ml) plain milk

2 tbsp unsalted butter

- In a large bowl whisk together the flour, baking powder, salt and sugar. 

- In a separate bowl whisk together the egg, milk, and melted butter. 

- Pour in the egg mixture, all at once, and stir (with a rubber spatula or balloon whisker) until just combined. 

- The batter should have some small lumps. (Do not over mix the batter or the pancakes will be tough.)

Heat your frying pan, lightly brush the pan with butter. Pour in the mixture to your preheated pan. Adjust the thickness of the pancake according to your own liking. For evenly browned pancake as shown in the pics, do not brush the pan with butter and use small heat only!

When the surface of the batter has start to bubbly and the bottom of the pancake has turned golden brown, turn it over. Cook again for another 1 minute.

You can use your favorite topping such as maple syrup, jams, powder sugar or fruits. This time I'm using banana and melted dulce de leche. To make the dulce easy to be poured, cook your dulce with a pan and add fresh milk. Continuous stirring until the right texture. Click this link for more infos about dulce de leche. I make several recipes using the famous dulce. 

The Hummingbird Bakery Banana Loaf

Last month my family and I visit one of our favorite bookstore, Books and Beyond. Well, bookstore always been our family favorite. And of course it always ended up with my boys screaming which book they want to buy and read *sigh*. We don't go to this place often as they sell (almost) all imported books with jaw-breaking price. I love to spend time at that place, sometimes just reading some interesting recipe book is enough for me. But that very time I was soooo tempted with lotsa recipe books. I end up carrying 7 recipe books in my hand. So called guilty pleasure, I suppose. 

On that pile, I bought The Hummingbird Bakery Cookbook. Based on my curiosity that its brownie and cupcake recipe was everywhere on the net and many people thinks it was a big hit.

Last week I try the banana bread/loaf recipe. Why banana bread? Again? haha, I'm a fan of banana bread. Been trying so many banana bread recipes and I'm so willing to add my banana bread experiences :D

here is the recipe :

270gr soft light brown sugar (i'm using 100gr light brown sugar and 150gr palm sugar)

2 eggs

200gr peeled banana, mashed

280gr all purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1 tsp ground ginger

140gr unsalted butter, melted

How To :

1. Preheat the oven 170 celc degree

2. Mix the egg and sugar with handheld mixer, beat until well incorporated. Beat in the mashed bananas.

3. Add the flour, baking powder, baking soda, cinnamon and ginger to the sugar mixture.Mix it thoroughly untill all the ingredients incorporated. Pour in the melted butter and beat until well mixed

4. Pour the mixture into the prepared loaf tin. Bake appx for 1 hour or until firm to the touch and a skewer inserted in the centre comes out clean.

Overall, it is a yummy banana loaf! But for my personal liking, its not enough of the banana scents and taste. In fact, it smells and taste a little like roti gambang in Indonesia. Maybe because I replace the 170gr of light brown sugar with palm sugar :D But anyway, when the loaf is in the oven, the smells of banana, cinnamon and ginger is sooooo very pleasing to my rumbling tummy ^_^

If you're a fan of moist banana bread, this banana loaf might not be the perfect choice for you . They are moist but not too much, the texture is cake like, a bit softer than other banana bread that use lots of bananas and with addition of dairy products such as milk, sourcream or yoghurt. Less crumbly it is.

Note : Make sure you use very ripe banana for sweeter and more rich texture.

 

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Terus terang saya gak ada clue sama sekali tentang Master Wok (tadinya), bahkan beberapa minggu sebelumnya jg saya makan di Makan Sutera tapi waktu itu belum ada Master Wok ya....yaiyalaah, ternyata Master Wok baru saja melakukan Grand Opening pada tanggal 22 Maret :D Tapi ternyata ini adalah outlet yang ke-4 lho...outlet sebelumnya bisa ditemui di Lotte Shopping Avenue, Mall Kelapa Gading 3 dan Senayan City.

Master Wok, bagian dari keluarga besar Boga Group merupakan Chinese Fast Food yang menyajikan makanan non-pork, dengan bahan berkualitas daaaan dimasak dengan menggunakan wok :D makanya namanya Master Wok. Semua makanan yang tersaji seger2 lho... pas digigit kres kres kres! yummmmm...udah gitu masih panas berasap! bener2 baru diangkat dari kompor. 

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2. Paket Master Style 2, terdiri dari 1 nasi  + 1 lauk +2 sayur

3. Paket Master Style 3, terdiri dari 1 nasi + 2 lauk +1 sayur

Gambar di atas adalah makanan yang saya pilih, ada telur pare, daging lada hitam dan tumis tahu dengan kapri. Enaaak!

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