Almost Famous Amos Cookies

1 Large egg
1/2 tsp coffee oil / coffee emulco
1 tsp vanilla paste

250 gr Unsalted butter, softened
150 gr Dark brown sugar
100 gr Fine sugar
1/2 tsp salt

25 gr Instant oats, grind into powder
25 gr Ground almond
300 gr Self-raising Flour (I used Plain flour + 1 tsp BP + ½ tsp BS)
240 gr Hershey mini chocolate chips

- Make earlier (at least 2 hours or overnight in fridge) : Whisk egg with coffee oil and vanilla in a small bowl, cover and let it infuse.
- Whisk cream butter, sugar and salt in a large mixing bowl until light and fluffy.
- Add in egg mixture and beat in well. Beat in ground oats and almonds.
- Stir in chocolate chips.
- Lastly, sift the flour over the mixture and fold in till well incorporated.
- Chill the dough (min.15 mins, normally I will wrap individually the dough into 4 or 5 division) before use to firm it up slightly (this will reduce the cookie batter from spreading out too much)
- To bake : scoop 1 tsp of dough and roll into small ball. Place it onto a line baking sheet.
- Bake in preheated oven at 160 deg cel for 20 mins until crisp and golden brown.
- Cool the cookies on wire rack before storing in an air-tight container.

Yields : 100-120 small cookies

PS : I baked 1/3 into double choc, substitute the flour 10 gr to cocoa powder. I baked full recipe, mix everything, except choc chip & flour portion, then divided 2/3 and 1/3.

Sponge Cupcakes (Hongkong Style Cake)

It supposed to bake this into paper wrapped style, but I was too lazy to do it and baked it just in normal cupcake size. The cake is soft and very light.

Source : Chendawati - 500 Resep Kue & Masakan Koleksi Kursus Masak Ny Liem

105 gr Egg yolks
40 gr Sugar (original 50 gr)
60 gr Milk
50 gr Oil
100 gr Cake flour
1 tsp  Baking powder
1 tsp  Vanilla extract
pinch of salt

175 gr Egg whites
1/2 tsp Cream of tartar
50 gr Sugar (original 80 gr)

- Preheat oven at 180C
- Mix all the A ingredients in a large bowl and whisk well. Set aside
- Beat egg whites, cream of tartar until the bubbles appear, add sugar and beat till stiff peak.
- Fold half portion of egg whites to egg yolks until blend well. Then pour back the batter to the remaining egg whites, fold until well incorporated.
- Spoon batter into the cupcakes mould upto 80% full.
- Bake for 20 mins or till golden brown.

Lemon Curd Hokkaido Cupcakes

Source : Kitchen Corner

I only use 1/3 of the full recipe, it yields around 10 cupcakes. 

60 gr Egg yolks
30 gr Caster sugar
50 gr Vegetable oil
60 gr Full cream milk
80 gr Plain flour

180 gr Egg whites
50 gr Caster sugar

150 gr Whipping cream
50 gr Lemon curd

- Preheat oven to 100
- In a bowl, whisk egg yolks and 30 gr sugar until pale in colour. Then add oil and milk, whisk till well-blended.
- Fold in flour mixture and set aside.
- In another bowl, beat egg whites and sugar to stiff peak.
- Scoop 1/3 of the egg white mixture to the yolk batter, fold well, then pour batter back to the remaining egg whites. Fold lightly till well-mixed.
- Fill baking cases till 90% of batter. Bake in 100C preheated oven. Bake at 100C for 10 minutes follow by 120C for 10 minutes (original 20 minutes) then 140C for 10 minutes (original 15mins) and lastly 150C for 10 minutes. Bring out the cupcakes from the oven to cool down while preparing the cream.
- In a separate bowl, beat whipping cream till stiff.
- Use a straw to make hole into the chiffon cupcake.
- Once the cupcakes completely cool down, pipe some lemon curd into the cupcakes then follow by the whipped cream. Pipe leftover lemon curd at the center of the cake and lastly pipe out the whipped cream.
- Chill in the fridge and it is best serve cold.

Lemon Curd

Source : Kicthen Corner

2 Large eggs
60 gr caster sugar (add more if you find it sour)
60 gr lemon juice
2 Lemon zest
45 gr Butter (I only use 40gr)

- Combine the eggs, sugar, lemon juice and zest and cook over a double boiler until smooth and thicken. 
- Add butter and stir for the final shining and silky consistency.
- Set aside to cool before keep in the sterilised bottle. (Best consume within 2 weeks in the Fridge)

Yam Bean (Bengkoang) Cake with Chinese Sausage

Below recipe is only 1/3 of the original recipe.

700 gr Yam Bean (shredded) **
1 Chinese sausage (chopped finely)
3 pcs Dried mushrooms (soak till soften and chopped) **
3 pcs small Dried scallop (soak 30 mins and shredded) **
10 gr Dried shrimps (soak 10 mins and discard water)
2 Shallots (finely sliced)
2 Tbsp cooking oil

** some used water reserved to be used for the flour

Mixed Together :
100gr Rice Flour
15 gr Corn Starch
250 ml of Water (inclusive reserved water from yam bean, mushroom and scallop)

Marinades seasoning:
1/4 tsp Salt
1/4 tsp Sugar
1/2 tsp Cooking Wine

1 tsp Sugar
1/2 tsp Salt
1 tsp Soy sauce
1/2 tsp Ground white pepper
1 Tbsp oil

- Peel and rinse yam bean, then grated it. Rest the grated yam bean to the strainer and collect its juice (reserve for combining with the rice flour and cornstarch)
- Marinades seasoning together with chopped mushroom, scallops &  shrimps for 10 mins.
- Mix the flour with 250 ml combination of reserved water. Stir & mix well until smooth, set aside.
- Heat the wok with 2 tbsp cooking oil over medium heat, sauté shallots till fragrant followed by chopped sausages, stir fry till they are also fragrant, then add in shrimps, mushrooms and scallops, keep stir frying. As all of them turn golden, about 3 minutes, toss in the yam bean strips, add seasonings, and stir well. In about another 5 minutes, the strips will be softened and juice will exude from them.
- Turn to low heat, slowly stir in flour mixture (give the mixture a good stir before pouring in to avoid flour settling at the bottom) into the yam bean. Turn and mix well until all incorporated well like a soft batter but is not runny, which almost like a sticky dough. Turn off heat.
- Grease the tin with oil for steaming (mine is a 22cm diameter, 3cm depth round tin). Transfer the yam bean batter into the pan, flatten it into same height. Steam it over high heat for 30-40 minutes (depending on the thickness of your batter). Check doneness by inserting a toothpick to see if it comes out clean.

It's ready to serve in steam and fried version. I like the fried version, which type do you prefer ?

Oreo Banana Sponge Cake

Source : Richard Goh via Wen’s Delight

2.5-3 Eggs (Room temp - Approx 150g)
130 gr Sugar (Reduced, original-150g)
200 gr Banana (Ripe & cut into small pcs)
150 gr Cake flour
1/2 tsp Baking powder
1/4 tsp Baking soda
100 gr Oil (any vegetable oil except olive oil, if prefer richer flavour replace with melted butter but it may cover the banana fragrant)

Optional : Few pieces Oreo biscuits (crushed)

- Preheat oven to 160 degree C.
- Sieve flour, baking powder & soda together.
- As I only use hand mixer, I whisk eggs and sugar at max. speed till stiff/ribbon, then add-in banana, mix until well incorporated.
- Fold in flour & Oreo, mix well. (Can use spatula or hand to mix)
- Add in oil & mix well till batter is shiny & flowing.
- Bake for 40 - 45mins or until cook.

Below is the original flavour, if you want to bake into bigger cake (9 or 10 inch square tin), you may refer here.

Baileys Chocolate Cake

95 gr Cocoa powder ** (I used Valrhona)
300 gr Sugar
250 ml (1 cup) brewed strong coffee, can be hot or at room temperature
225 gr Butter, chopped
375 ml Baileys Irish Cream
2 eggs
1 teaspoon vanilla extract
250 gr Plain flour
1¼ tsp Baking Powder **
½ tsp Salt

Optional: Chocolate ganache topping or icing sugar

- Preheat the oven to 160 degrees Celsius.
- Combine the plain flour, baking soda and salt in a small bowl. Set aside.
- In a small pot, heat the mixture of cocoa powder, sugar, coffee and butter on medium heat, and whisk frequently until all the butter has melted, and the cocoa powder and sugar has dissolved.
- Pour the cocoa-coffee into a large mixing bowl and let it rest for 10 minutes to cool down.
- Stir in the Baileys. Crack in one egg into the cocoa-coffee mixture and whisk it in until it has been fully incorporated. Whisk in the second egg then whisk in the vanilla extract.
- Sift in the flour mixture and whisk in gently until all the flour has been incorporated. The cake batter will be thin (in liquid) and bubbly (because of the reaction between the baking soda and the cocoa powder).
- Pour the cake batter into the 8 inch square tin. Lift up the tin and drop it on the table counter-top gently 3 to 5 times to remove excess air bubbles.
- Bake the cake for 1hour. Cover the top of the cake with aluminum foil and continue baking for 30 minutes or until it cooked.
- Leave the cake to cool on a wire rack.
- Optional, spread with chocolate ganache or sprinkle with icing sugar before serve.

Note :
** If you use Dutch-Processed or Alkalized Unsweetened Cocoa Powder ( eg. Valrhona, Van Houten, Lindt or Poulain) use Baking Powder for this recipe. However, if you use Natural Cocoa Powder (eg. Helshey’s or Ghirardelli) you may substitute with Baking Soda. (Reference. JoyBaking - Cocoa Powder)