ingredients:- 190 g flour
- 67 g cocoa powder, Dutch-processed
- 220 g sugar
- 1/4 tsp salt
- 1/4 tsp baking soda
- 210 g butter, softened
- 3 tbsp whole milk
- 1 tsp vanilla extract
directions:- Combine flour, cocoa powder, sugar, salt and baking soda in a food processor. Pulse for a couple of seconds until all ingredients mixed well.
- Add butter and process until the dough is slightly crumbly.
- Pour vanilla extract and milk into food processor when the blade still running, until the dough held together around the blades or side of bowl.
- Get the dough off the food processor onto a working surface.
- Knead for a bit until all ingredients are evenly distributed.
- Form dough into a log with 3-5 cm in diameter. Fold the dough with plastic wrap and refrigerate until firm, about 1 hour.
- The dough will keep well for up to 3 days.
- Preheat oven to 185 degree celsius.
- Cut dough into 0.5 cm thickness round discs.
- Arrange on lightly greased baking paper.
- Bake in preheated oven for 12-15 minutes.
- Let cool on pan. If the cookies are not as crunchy when cooled, bake them again in oven for 3-5 minutes.
ingredients:
- 238 g cake flour
- 238 g bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp coarse salt
- 280 g unsalted butter, softened
- 280 g light brown sugar
- 224 g granulated sugar
- 2 large eggs
- 2 tsp natural vanilla extract
- 566 g bittersweet chocolate disks or feves, at least 60 pc cacao content
- Sea salt, for sprinkling
directions:
- Sift flours, baking soda, baking powder and salt into a bowl.
- Combine sugars and butter in a mixer bowl. Beat with paddle attachment on medium speed until very light, about 5 minutes.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla extract.
- Reduce speed to low and add dry ingredients. Mix until just combined, about 5 seconds.
- Add chocolate pieces and mix well and quickly by hand.
- Press a piece of plastic wrap on the dough and refrigerate for 24-36 hours.
- To bake
- Preheat oven to 175 degree celsius. Line cookie sheet with lightly oiled parchment paper.
- Scoop about 80-100 g of dough onto baking sheet. Sprinkle salts on top of them.
- Bake until golden brown, about 18-20 minutes. The middle part of cookies will still be soft, but will harden on standing. Leave to cool for about 10-15 minutes.
- Continue with the rest of the dough or refrigerate for later baking.
- Store baked cookies in airtight containers when completely cooled.
ingredients:- 1000 cc water
- 125 mee sua, Chinese wheat noodle
- 2 tbsp preserved cabbage, tung chai, chopped finely
- 250 pork, minced
- 1 tsp salt
- 1/2 tsp sugar
- 3 tbsp tapioca starch
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tbsp salt
- Coriander leaves for garnish
- Garlic, minced and fried
directions:- Boil water in a stock pot.
- Combine pork, preserve cabbage, salt and sugar in a bowl.
- Add tapioca starch and water. Mix well.
- Drop spoonful of porks into simmering water.
- Season with soy sauce and sesame oil.
- Soak mee sau in cold water.
- Add mee sua into the soup.
- Serve warm with coriander leaves and fried mince garlic.
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