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(adapted from Alice Medrichs Bittersweet) 6 ounces chocolate, coarsely chopped 2 egg whites 1/4 tsp cream of tartar 1/2 tsp vanilla extract 1/4 cup sugar
1. Preheat oven to 180C. 2. Melt the chocolate in a double boiler. Leave aside to cool. 3. Whisk egg whites, cream of tartar, and vanilla extract till soft peaks. 4. Add in sugar gradually, and whisk till stiff peaks. 5. Fold in melted chocolate. 6. Drop rounded teaspoonfuls on a cookie sheet and bake 8-10 mins.
Batik Marie Cake 100g milo (any sweet chocolate malt powder will do) 25g cocoa powder 125ml boiling water 190g butter 200ml sweetened condensed milk 90g white granulated sugar 5 eggs, lightly beaten 250g Marie biscuits (any graham crackers will do), broken into rough quarters 1. Grease and line a 23cm x 9cm x 7cm deep loaf tin (or other loaf tin with a capacity of at least 5 cups or 1.25L) with baking paper, extending paper 23cm above edge of tin. 2. In a deep saucepan, slowly add boiling water to milo and cocoa, stirring vigorously until it is smooth. Add butter, sweetened condensed milk, sugar, and eggs to the mixture. 3. Place the saucepan over moderate heat and cook, stirring all the time with a whisk or a spoon, until you feel the bottom starts to thicken, about 5 minutes. 4. Turn heat down to low, and continue to cook, stirring without stopping, for about another 20-25 minutes until a thick custard forms. (refer to recipe notes) 5. Turn off the heat, and stir in the quartered biscuits. Mix until all the biscuits are coated with the custard 6. Transfer mixture to the prepared tin. Press down firmly so there are no air pockets in the mixture. Fold the paper extensions over the top and press down to even the surface. Then let cool to the touch. 7. Cover with cling film, and refrigerate overnight. 8. When the cake is firm, use the paper extension as handle to pull the cake out of the tin. Slice and serve chilled.
Recipe Notes: It may look like the custard will never thicken, and when it already has, you may feel like it has thickened enough. Ive found that the best way to gauge is when the mixture is reduced to about half of its original amount, and when stirring, you can actually see the mixture coagulate together, scraping off the sides of the pan perfectly; i.e. you dont see any liquid remnants at the sides of the pan.
3. Put the pineapple pulp into a microwave-safe jug. Add sugar, salt and spices. (Add 1/2 cup pineapple juice if the pulp is squeezed really dry.)
Stir all the ingredients to mix well before starting to microwave. 4. Microwave, uncovered, on HIGH for 10 minutes (my microwave is 650W power). Remove from microwave and give it a stir, be careful of the hot steam.
5. Return to microwave and cook on HIGH for another 10 minutes. Remove, dont stir, and see if the surface of the filling is level or lumpy. If the filling has become lumpy but still soft, it is done. Remove and let cool, be very careful as the filling is extremely hot at this stage! If not, give it a stir and continue to cook but for only 1
minute each time, and check each time until the filling has just start to become firm and clump together.
This should be the consistency of the done pineapple filling, the mixture has formed peaks and not flattened out to a level surface. 6. If you have overcooked the filling and it has set hard after cooling, just add some pineapple juice and put back into the microwave and cook on LOW for 1 minute. Give
it a vigorous stir to soften. If it is still too hard, continue to add more juice and cook on LOW setting until the filling is soft but lumpy.
square baking pan with baking paper or foil. 2. Melt the chocolate and butter in a large saucepan.
Leave aside to cool. 3. In a bowl, beat the eggs with sugar. Add into the
chocolate mixture, and beat well. 4. 5. Fold in flour, then add in Oreo chunks. Bake for about 20-25 mins, or until the surface has
become a pale brown, and a skewer inserted in the middle would come out with moist crumbs. The baking time depends on your preference. At 25 mins, mine were fudgy but the middle pieces were a lil squishy/gooey (NOT runny!). They dry out the longer you store them, so as always, dont overbake.
I love this hari raya cookie! I can safely say that its always a hot favourite at everybodys house! I remember once we attacked the whole jar of cornflakes macaroons and the host had to refill, AND we shameless finished that too. Its really embarassing how we lacked self-control. Really. Can we call it cookie, when it doesnt look like a cookie? If not, what else? Biscuit? Food stuff then! The best thing about working with egg white and sugar is that clean up is easy. Well, as compared to butter, or anything greasy. Ive always hated cleaning up after baking cupcakes and making frostings. Ingredients: 115 ml egg white 255g chocolate chips (depends on how much you want!) 210g icing sugar
140g Kellogs cornflakes, lightly crushed 1/2 tsp vanilla essence Method: 1. Beat egg white at high speed till soft peaks are formed.
2. Add sugar bit by bit until it dissolves before adding more sugar. 3. Add vanilla essence only when it stiffens.
5. Drop 1 tsp of mixture into small paper cups. 6. Bake for 30 to 45 mins at LOW temperature (some people do it at 160, I do it at 130C.. really depends on your oven) until surface is dried.
Ingredients
1 (11.5 ounce) package milk chocolate chips, divided 1 cup peanut butter 1/4 teaspoon salt 1/2 cup confectioners' sugar
Directions
1. 2.
Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm. In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.
3.
Ingredients
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
Directions Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1inch in diameter
1.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
2.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
3.