cookieexperimenter

[cookieexperimenter]

Precooked Apple Pie Filling

Ingredients

10 apples, some big some small. Weight about 1.6-1.8 kgs. Use 3 types of apples, pic below.

Apple Fuji RRC

Apple Cosmic Crisp Super

Apple Fuji Rossy Super

50gr muscovado sugar

25gr white sugar

1/4 lemon jus and bit of zest

2 tblsp of butter

2 tblsp corn starch, dissolved in 3 tblsp room temp water

Steps

📝 apples tasted interesting / uniqe are the fuji RRC one and the cosmic crisp one. None of these 3 apple types were overly sweet.

[cookieexperimenter]

Claire's Pie Crust

Ingredients

200gr flour

142gr unsalted butter, half cubed (1/2 inch), the other half thinly sliced (pipih)

2 tblsp sugar

1/2 tsp salt

4 tblsp cold water + 2 tea sp cold water

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For 6 inch pie pan and lattice, maybe try:

150gr flour

107gr unsalted butter

1.5 tblsp sugar

1/3 tsp salt?

3 tblsp cold water + 1.5 teaspoon cold water

Steps

Combine dry ingredients. Add in cold butter cubes. Try to crush them with hands into pea sized. Until crumbly ish.

Add in thin butter. Combine with fork or hand.

Add in first tblspoons of cold water. Try to get dough shape. Take out of bowl. Add remaining teaspoons of cold water to remaining flour.

Shape into disc, about 2cm thick? Don't make it too thick or you cannot ply the butter by hitting it.

Wrap and store in fridge at least 2 hrs.

Take out, hit it lightly, just barely bounce it. Try to not break the butter marble. Immediately roll out. Laminate it (3 fold). Store back again in fridge.

[cookieexperimenter]

Tiramisu

Ingredients

25gr sugar

2 large yolks

1/2 + 1/8 cup heavy cream

16gr icing sugar

115gr mascarpone cheese

12 lady fingers

2 tblsp of coffee made into 'espresso'

2 tblsp of rum (optional)

Steps

Whip yolks and 25gr sugar over boiling water. Until it has a ribbony texture. Set away to cool a bit.

Wash clean the mixer tongue, make sure no yolk traces stick on them cuz it will kill the whipping cream.

Whip the heavy cream. Start on low and then up to ke medium? Add icing sugar 1/3 at a time. Get onto medium peak.

Mix the mascarpone into the whip cream.

Fold yolk mixture into the whip-mascarpone mixture.

Make the 'espresso', cool to room temp. Add rum.

Dip the ladyfingers onto the espresso, one by one. Arrange neatly in a glass container.

Layer on whip-yolk mixture. Repeat.

Sprinkle cocoa powder on top. Close the lid, store in fridge at least 12 hours before consumption.

📝 whipping cream was not whipping today 🤔🥲 So sad. I repeated twice still was not stiffing. Fortunately the 2nd one wasn't too runny, so I still used it for the tiramisu

And.. believe it or not, whipping in a plastic tupperware bowl is more effective than in an aluminium bowl

[cookieexperimenter]

Lemon Bites

Ingredients

42gr sugar

13gr icing sugar

63 gr butter melted

60gr flour

1tsp vanilla

1 tblsp lemon zest

2 tblsp lemon jus

1 egg

1/8 tsp salt

Steps

Mix sugars with melted butter. Add in vanilla, lemon zest and jus, egg, and mix again.

Sift flour and salt into the mix. Fold. (Dont overmix).

Bake at 170C for 20-22 mins

[cookieexperimenter]

Strange Coffee Bean Cookie

Ingredients

60gr icing sugar

75gr butter, room temp

1 yolk

1 tsp vanilla

2 tblsp espresso

1 tblsp cocoa powder

Bit of spice pumpkin (half of 1/8 tsp)

120gr flour - reduced by two tblsp

5 tblsp corn starch flour

Bit of salt (less than 1/8 tsp)

Steps

Cream the sugar and butter. Add in yolk, vanilla, coffee, spiced pumpkin. Combine flours and salt separately. Add in dry ingredients to wet, mix on low each time.

Chill 1 hr in the fridge. Shape 1 tsp dough into bean shape. Push down with toothpick in the middle.

Preheat oven 160C, bake for 12 mins.

[cookieexperimenter]

Goto Brownies (?)

Ingredients

75gr ideally good quality 56% choco couverture

55gr butter

15ml canola oil

10gr cocoa powder, bloomed by 1/8 cup hot water

1/2 egg

1 egg yolk

1/2 tsp + 1/8 tsp vanilla

50gr flour

10gr almond flour

14gr malted milk powder

1/8 tsp salt

170C bake 33 mins

Do you think the skin is there or not?

Ok the difference with previous batch is I let the batter stay in the pan first for 5 mins before putting it in the oven. It seems to give time for the batter's surface to be glossier (?) And hence thicker skin? Hopefully.

[cookieexperimenter]

Pumpkin Snickerdoodle Cookies

Ingredients

120gr all purpose flour

55gr butter

120gr sugar

1 tsp + 1/4 tsp cinnamon ground

1/2 egg

1/4 cup + 2 tblsp pumpkin puree

Steps

[cookieexperimenter]

Claire's Tahini White Brownie

With 55gr white sugar

[cookieexperimenter]

Next cinnamon roll

Try

330gr flour (reduced)

57gr butter

120ml milk for tangzhong

50ml equivalent sour cream

Add 30ml warm milk if necessary to mix the eggs with

55gr sugar (stay the same)

[cookieexperimenter]

Pannetone Cake

Ingredients

*140gr flour per cup

Use 1 cup + 1/8 cup (about 160 gr) flour

1/8 tsp salt

3.5 tblsp (50 - 55r) sugar

114gr butter

Lemon zest + orange zest

1/2 tsp vanilla extract

3 eggs (160gr)

1/3 tblsp sugar

1/2 tblsp honey

1/2 tblsp instant yeast

2.5 tblsp warm milk (115F)

Dusting with flour

37gr

30gr

45gr

15gr

5gr

4 tblsp orange peel

4 tblsp cranberry

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📝 try 130gr flour per cup

140gr egg

50gr sugar

No honey

First flour adding not more than 30gr

Rest for dusting not more than 90gr total

Bake at 180 C for 40 mins

Steps:

Prepare salt and flour in a bowl. Make well (hole in the middle)

Cream butter and sugar, add vanila and zest, add egg one by one.

Combine warm milk, sugar, and yeast. Wait for 5 mins, not too long.

Add warm milk, and butter sugar mixture into the hole. Fold bit by bit from the flour wall.

It will be rather cake batter consistency, but you can see it is also a bit doughy textured. 'Knead' with wooden spoon, use extra flour not more than allocated portion (25gr).

Cover with cling wrap, and let it rise for 2 hours.

Meanwhile, prepare the paper mold or pan. Pan diameter was about 10cm? Make taller wall from baking paper, add 2 inches extra in height. Tie baking paper with string.

Then knead for 5 mins to incorporate raisins/cranberry and orange peel. Use the dusting flour not more than allocated (75gr). Put dough in paper mold or pan. Cover with cling wrap again and let it rise 1 hour (?).

*I cut around the too tall paper.

Prehat oven at 180C, bake for 40 mins. Prepare hanging ground.

After that, let cool for 10 mins (?). And then hang it upside down until cool entirely.

📝📝 next one try:

120gr flour per cup

1+1/8 cup so that's 138gr

Flour for dusting 70gr total

60gr sugar

180C for 36 mins

Too dense. Maybe needed more kneading?

But twas so hard to knead..

[cookieexperimenter]

Madeleine

Ingredients

63gr clarified butter

62gr butter

102 gr sugar --> still too sweet, but..

10gr honey

125gr egg

125gr flour

1 tsp baking powder

1/4 tsp salt (3 gr)

25gr milk

Extra: zest of lemon or freeZe dried berry

*yields 17 madeleines

Steps:

Whisk honey, sugar and eggs. Add extra element.

Combine dry ingredients. Then sift if possible into the honey sugar mixture. I whisk on this step not sure if right or not 🙄 Repeat untill all flour is in

Add in warm melted butter, and warmed clarified butter into it. Whisking here, again not sure if right or wrong. Add milk last.

Chill in fridge supposedly 12 hour.

Prepare the madeleine pan: butter brush and sprinkle flour. Fill up to about 80% per piece.

Bake on preheated 190C for 10 mins.

📝 in a lousy mood when making this. Kinda glad it still turned into something 🙄

[cookieexperimenter]

Claire's Chocolate Chip Cookies

Ingredients

130gr ap flour

1 tsp salt

1/2 tsp vanilla

113gr unsalted butter, divide into two

1 tblsp heavy cream

50gr dark brown sugar

45gr sugar

72gr dark choco discs (I use 56%)

72gr milk choco discs

[cookieexperimenter]

Claire's Forever Brownies

Ingredients

10gr dutch cocoa powder

1/8 cup boiling water

72gr couverture chocolate

35gr sugar

35gr brown sugar

42gr unsalted butter

1/8 cup vegetable oil

Half egg

1 yolk

1/2 + 1/4 tsp vanilla extract

50gr flour

1/2 tsp salt or less

1 tblsp malted milk powder

Steps

Bloom the cocoa powder.

Add in couverture, oil and butter. Do double boiler on it, gently. Until melted and smooth.

Take off the pan, add sugars into it. Whisk again until smooth and ribbon pattern appears.

Add in flour, salt, and malted milk powder. Whisk more to get gluten shaped in the hope of chewiness.

Fold in chocolate chunks.

Preheat oven at 170C, bake for 25-30 mins.

Take out of the oven, let it chill on room temp. Then put in the fridge before cutting and serving.

[cookieexperimenter]

Abstract Choco Chip Cookies

Ingredients

33gr unsalted butter, room temp

20gr shortening

30gr sugar

25gr dark brown sugar

1/2 egg

1/4tsp treacle

1/4tsp vanilla

2 drops of popcorn butter essence

72 gr flour

1/2tsp baking soda

1/8tsp coffee powder

Less than 1/8tsp salt

1 tblsp creamer

1/3 tblsp cocoa powder

2/3 tblsp malt milk powder

25gr golden choco chips, decimated (tried to melt)

25gr white chocolate bar, couverture, melted

50gr semi sweet choco chips

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Steps

---

The cookies recipe is getting more abstract day by day.....

[cookieexperimenter]

Dark Choco Mint Cookies

Ingredients

33 gr butter (room temp)

20gr shortening

40gr sugar

25gr dark brown sugar

1/4 tsp vanilla

1/4 tsp treacle

2 drops of rum-butter essence, literally (1/16 tsp or less)

1/2 egg

25gr dark choco buttons (couverture)

70gr flour

1/2 tsp baking soda

1/16 tsp salt

1 tblspoon creamer

1 tblspoon dark cocoa powder

Chopped dark choco bars

Chocolate mint pieces (After Eight)

Steps

Melt the couverture. Set aside, wait until cool.

Mix butter and shortening. Combine sugars, mix again. Add in vanilla and treacle, mix. Add rhum essence, mix. Add egg, mix.

Combine dry ingredients in a separate bowl. Add in by halves to the butter sugar mixture. Mix just a bit. Add in the melted couverture. Mix again a bit.

Fold in choco mint pieces and choco chunks. Chill dough overnight.

Preheat oven 170C. Use big cookie scoop. Shove some choco pieces on top of scooped bol for decor.

I put two cookies on a tray at a time. Set oven for 14.30 mins. But turn off oven after 14 mins 😅 immediately fix the cookie shape with spatula. Let back in oven with cracked door for 15 more mins before moving to rack to cool.

[cookieexperimenter]

Obscurial Cinnamon Roll 🙄

Ingredients:

360gr all purpose flour

55gr sugar

3/4 tsp salt

2-1/4 tsp yeast

180 warm milk

57gr unsalted butter

1 egg + 1 yolk

Filling:

105 gr dark bs

23 gr light bs

1.5 tsp cinnamon ground

Cream cheese frosting:

60gr cream cheese

30gr butter

80gr powder sugar

1/2 tsp vanilla extract

A pinch of salt

Steps:

Prepare flour, add sugar and yeast, combine.

Warm milk on stove until 130F (it will cool after). Combine milk with melted butter and eggs on a bowl. Whisk. After this, ideally the mixture temperature should be around 115F.

Add salt into the flour bowl. Combine. Fold in flour into the milk bowl, by halves. Stir with spatula (or hand). At this point this dough is at its climax OBSCURIAL stage 😓😭 I think this is the most annoying cinnamon roll dough texture ever. Knead it for 10 minutes ish. It got better but nowhere near it should be. So pat some flour on it and knead again, repeat. Until this dough becomes easier to handle. Should still be tacky but still shapeable into a ball and not clawing your fingers like the Venom.

Cover ball in plastic and cover with towel to make it dark 🤔 leave it to proof for 1.5 hours.

After 1.5 hours, dough would become crazy in size. Almost triples?

Prepare sugars and cinnamon roll. Prepare the glass pan also and brush with room temp butter.

Flour the workspace properly. Roll it 36cm x 33cm. Generously brush rolled dough surface with room temp butter. Spread sugar on top. Roll on the short side up 36cm long. Make sure to roll tightly.

Make sure the seam is on the bottom of the log to get a better seal. Trim both edges if needed. Then cut by 4.5cm length each. I believe this is the best height for a single cinnamon roll. It should make about 7 rolls.

Move rolls to buttered pan(s), cover with plastic and towel again. Let proof for 1 hour.

In the meantime, whisk cream cheese and room temp butter. Then add powdered sugar by halves, whisk. Add vanilla extract and salt.

Warm up heavy cream (but not hot). Warm up leftover brown sugars and melted butter, keep stirring and keep warm.

Preheat oven at 170C. Once proofed, pour with warmed heavy cream first, but dont make a flood. Then pour the brown sugar sauce on top.

Bake at 170C for 19.5 mins. Make sure the cinnamon roll smell has filled the room before you take it out.

Wait to cool for 5-10 mins, then move to intended box or dish, then pour cream chz glaze while the rolls are warm.

Repeat if you have rolls not in the oven yet.

Sprinkle with chopped pecans (optional)

Texture is something like this

*my hand was clean btw 🙈 i kept washing my hands nonstop in between these 5 HOUR BAKING PROCESS

Final product:

[cookieexperimenter]

All Butter Pie Crust

Ingredients:

108gr all purpose flour (or 162gr)

1/3 tblsp sugar (or 1/2 tblsp)

1/3 from 1/2 tsp salt (or 1/4 tsp)

77 gr unsalted butter (112gr)

1 and 1/3 tblsp cold water, added with 1 tblsp more (or 2tblsp , added with 1 or 1.5 tblsp)

Try adding half yolk? But lessen the water

📝

I used the left numbers sizing and is just barely enough for a 6 inch pie. Below pic.

Also tried adding 1/3 yolk to 1.3 tblspoon cold water. Still seems to runny.. try 1 tblspoon water only instead next.

With yolk, it definitely is a tad more pliable... and no flake was traded off, still turned out okay and flakey