Aspiring Bakers #36 : Choc-a-cookie (October 2013)

Yo yo yo!!!
Hello to all Aspiring Bakers members!
This is my very first time hosting Aspiring Bakers!

Seriously, I would like to take this opportunity to thank SSB for allowing me to host though I have no experience at all.
So here you go, enjoy October to the fullest.
The theme for this month is "Choc-a-cookie! Basically, any type of cookies, be it crunchy, crispy or chewy but it is a must to include chocolate.

Have fun creating great recipes. Do make some and share your recipes with us.
I look forward to your active participation and support for this event!

Who can join?
Everyone! (if you do not have a blog, just send me a photo and recipe of your bake)

How to join?
Step 1 :
Bake cookies that contains chocolate ingredient (chocolate chips, cocoa powder) in the month of October 2013.

Step 2 :
Post it on your blog between 01 October 2013 and 31 October 2013.
Your post must include the recipe or link to the original recipe.
If you are using a recipe from a book, please include the title of the book too.
Any entries that are posted outside the date range will not be accepted. 
Any entries that do not include a recipe or link to the original recipe will not be accepted too. 

Step 3 :
Please mention that you are submitting your post to Aspiring Bakers #36: Choc-a-Cookie (October 2013) hosted by Genie of Honeybee916food and provide a link back to this post HERE.
Entries will not be accepted if the above is not included. 

Step 4 :
Email to honeybee916memories@gmail.com in the following format:

Your name or nickname:
Your blog name: (omit this if you do not have a blog)
Name of your bake/dish:
URL of your post:
URL of your photo (one photo for each entry):
(alternatively, you can attach your photo in your email, preferably less than 500kb).
Please use "Aspiring Bakers #36"as your email subject. You may submit more than 1 entry.

The roundup will be posted on 01 November 2013.

***If you are interested to find out what's on the previous Aspiring Bakers #35: A Palate for Pizza (September 2013)entries, hosted by Joey of Little Accidents in the Kitchen, see the roundup HERE.

Cheers~~!!

Pandan Layer Cake

Decided to do pandan layer cake for the little boy's birthday.

Cake using sponge mix

250gm sponge mix
4 eggs
62.5ml water
62.5ml oil
1 tsp pandan paste

Jelly from previous post:
http://honeybee916food.blogspot.com/2013/04/pandan-layer-cake.html

3 Ingredients Cheesecake

Ingredients:

• 2 eggs (separate yolks & whites)
• 80g chocolate
• 80g softened cream cheese

Method:

1. Melt chocolate over double boiler.
2. Add cream cheese and stir till melted.
3. Remove from heat.
4. Add egg yolks and mix well.
5. Whisk egg whites to peak.
6. Fold egg whites into the egg yolk mixture in 2 batches.
7. Pour into a greased tin, lined tin.
8. Drop the tin lightly on the counter top to release any bubbles.
9. Place the tin on a tray of hot water.
10. Bake in a preheated oven at 170°C for 15 minutes
11. Reduce heat to 160°C and bake for another 15 minutes.
12. Off the heat and leave the cake in the oven for another 15 minutes
13. Remove from tin after cake is completely cooled.
14. Cool the cake in the tin on a cooling rack

Thanks shifu: http://dequeenkitchen.blogspot.com/2013/08/japanese-cotton-cheesecake-ii-easy.html

Orange Japanese Cotton Cheesecake

Thanks shifu for the wonderful idea.
We can always substitute the milk portion with juice now.
So refreshing and yummy.
And I did this to celebrate my colleagues birthday.
Love it to the max...but do watch out if you are on diet like me! Cheese is very very fattening.

Recipe from:
http://honeybee916food.blogspot.com/2013/04/japanese-cotton-cheesecake-marble.html

Dark Cocoa Chiffon

Thanks Fion for getting the heart shape chiffon tin for me. Saw her post on chocolate chiffon using the heart shape mould, i followed. 

Ingredients:

40g cake flour

10g dark cocoa powder

30ml oil

30ml milk/water

2 yolks

2 whites

50g sugar

Method:

1. Sift flour and set aside.
2. Hand whisk egg yolks,oil and water till well combined.
3. Add flour till well combined.
4. Whisk egg whites and sugar to stiff peak.
5. Fold in egg white mixture into egg yolk mixture in 3 batches.
6. Pour into chiffon tin.
7. Bake in a pre heated oven for about 45 minutes at 170°C.
8. Cool upside down on a bottle.
9. Remove from tin after cake has completely cool.

* It's abit dry. I think slightly overbake. Can reduce temp n time in future.

Steamed Egg

i realised that ever since i start baking, i hardly blog about cooking.
well, most of the time, cooking u can agak-agak...but not baking..baking gotta be precise...

well today, i saw my fren posted the steamed egg and this triggers me to blog bout it.
someone in the group recommended this youtube link, hence i took the chance to try it out..really smooth and silky egg...yummy!

ops! can't find my picture, wait till i get them!

Ingredients:
2 eggs
200 ml luke warm water

 

Seasoning:
1 tsp chicken powder
a pinch of sugar
1/3 tsp salt
1 tsp sesame oil

Method:

1. Beat up egg slightly
2. Mix seasoning to water except sesame oil, stir well.
3. Slowly add the seasoning water to egg and beat well.
4. Pour the egg mixture over strainer to another glass/bowl.
5. Add in sesame oil.
6. Pour egg mixture into plate that has been pre-steamed.
7. Steam at high heat for 3 mins, then off fire and let egg mixture sit for 15 minutes.
8. Garnish with some slices spring onions before serving.

http://www.youtube.com/watch?feature=player_detailpage&v=bu0VlLaqUCQ

Orange Chiffon

Having eggs and orange at home, I've decided to try chiffon again..so here you go...so happy on the result as for the past 2 months, chiffon has been a failure to me..

Ingredients:
4 egg yolks
50ml oil (i used canola)
60ml orange juice

Mango Orange Butter Cake

Suppose to do the cranberry cheesecake for celebration, but clumpsy me dropped the pan. RUined the cake, so i bake this last minute to replace it. Sad!

Ingredients:

125g butter,softened

90g sugar