cookieexperimenter

[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

-----

📝 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:

First flour 25gr max

Dusting use 75gr max

60gr sugar

180C for 38 mins

[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

----

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

[cookieexperimenter]

Lemon Bars (America's Test Kitchen)

Ingredients

Crust:

32gr flour

12gr sugar

28gr unsalted butter, melted at room temp

1/8 tsp salt

Filling:

40ml lemon jus

1/2 tsp lemon zest

1/2 tsp cream of tartar

50gr sugar

1/16 tsp salt

1/2 tblsp flour

1 small egg

1 egg yolk

14gr unsalted butter, room temp

Steps:

Make crust first. Combine dry ingredients first, and add in butter. Whisk. Use 4x4 inch glass pan. Bake on preheated 180C for 22 mins. It should appear golden brown. Wait a bit and poke with fork.

Dont have to wait until crust is cool.

Make the filling meanhwhile. Combine flour, sugar, salt , cream of tartar, and eggs in a bowl. Whisk. Add lemon jus and zest. Whisk again.

Cook this mixture on stove on medium low heat for about 2-3 mins. Somehow it becomes custard texture 😅 even though I have stirred constantly. Immediately take it off heat, prevent further thickening. And pour it on top of crust.

Bake on preheated 180C for 11 mins. It wasnt evenly set so I added another 2.5 mins. Maybe next time try 13.5 mins nonstop?

❗️important step: let it cool for an hour. Lift it up from the glass pan and let it air, or else the crust will get damp/soggy from the heat.

📝 just noticed in my initial attempt, i did not add the butter in the mixture 🤦🏻‍♀️

Now i added it on my blood orange mixture (with 16.5 gr sugar instead of 40, solely because the blood oranges were already sweet). I baked on 13 minutes at 180C. But the texture coming out weird🙄 it is like overcooked egg mixture 😅

not sure what i did wrong. I checked on minute 11, it wasnt fully set yet so i left it for another 2 mins. Was it supposed to be 12 mins only?

The blood orange i picked was not "bloody" enough it seemed, and the pink mixture color was beaten by the yolk's color hence the final resulting color below

Source:

[cookieexperimenter]

Powdered Sugar Fudgy Brownies

Ingredients:

70 gr unsalted butter

25 gr powdered sugar

265 gr milk chocolate bar

1.5 eggs

50 gr flour

1/8 tsp salt

Steps:

Boil butter and sugar. Until sugar kind of dissolves. Put pan on top of another boiling pan, add in choco chunks. Melt the chocolate.

Combine flour and salt.

Remove the pan from the stove. Wait a bit to cool. Add in eggs one by one. Mix. Add flour and salt, mix.

Preheat oven to 170C. Bake for 33.5 mins.

📝

Next time try mixing the batter longer, 2 to 3 mins. And let it rest in the pan before putting in oven.

📝📝 tried with 35gr granulated sugar instead and added 1/4 tsp of black treacle. Taste yummy but the skin is pale. Not shiny like above.

[cookieexperimenter]

Strawberry White Chip Cookies

Ingredients:

150gr flour

Strawberry pudding mix

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

115gr butter, room temp

100gr sugar

65gr cream cheese

1.5 tblsp strawberry jello powder

1 egg

3 drops of red coloring

1/4 tsp vanilla extract

Steps:

Mix sugar and butter until fluff. Add in cream cheese, mix again. Add coloring, jello powder mix again. Add egg and vanilla extract. Mix.

Combine dry ingredients. Add in flour into sugar butter. Mix slightly.

Fold in white choco chips.

Preheat oven 170C

Baked at 170C for 12.5 mins, no good. But the pink color stays

180C for 12.5 mins no good either.

180C for 15 mins with small cookie scoop. No good either it becomes too dark in color.

Next try 170C for 17 mins. With both big and small cookie scoops. And swap out half butter for the cream cheese.

[cookieexperimenter]

Strawberry Sauce

Ingredients:

2 cups of washed, hulled strawberries

70gr sugar

2 tsp lemon juice

Steps:

Cut strawberries into halves. Set aside 1/3 of the strawberries. Combine the rest in a saucepan and bring to a boil, stir. Keep boiling. Remove from stove. Add in the 1/3 part strawberries into the mixture and stir. So that we can have sturdier texture when eating the sauce.

Wait until cool. Move into glass jar. Keep in fridge.

Source:

[cookieexperimenter]

Dark Cocoa Golden Chip Cookies

Ingredients

125gr flour

50gr unsweetened cacao powder

1/2 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

115 gr unsalted butter, room temp

60gr granulated/castor sugar

70gr light brown sugar

1 egg

1 tsp vanilla extract

1/2 tsp black treacle

150 gr golden callebaut chips

Steps

Mix sugar and butter longer (for about 10 mins). Mixture will be fluffy almost like buttercream. Add in egg, vanilla, and treacle, mix again.

Combine dry ingredients in separate bowl. Add in halves of it into butter sugar mixture, mix again shortly just to blend.

Fold in golden chips. Fridge for at least 3 hrs.

Thaw for a bit, then scoop onto baking trays. Preheat oven and bake at 170C for 15 mins. Open oven window a bit, leave inside for 10 mins. Take out and move to rack. Wait until cool.

📝 i forgot to add the milk but i dont think it will make much difference anyway. I dont like this texture and taste.. They are more on the soft side (although not cakey). I tried using buttered aluminium tray and not sure if i am delusional but it does taste a bit better texture wise.. hmm.. just a minor diff maybe.. hmm.. i dont like wasting my butter on the alum tray though😆

Taste could have been sweeter. Maybe next time try 70- 70 on the sugar. I think this is not spreading because lack of butter. Try to add more butter next time? Or melt it to get lacy shape. If melted, then dont mix too long. Also maybe could have added depth with tiny bit of espresso powder?

The treacle doesnt make much difference in taste on this recipe, i think because of the cocoa powder

📝📝

Try 125gr of flour

45gr of cocoa powder

1/2 tsp + 1/4 tsp baking powder

1/2 tsp + 1/4 tsp baking soda

1/8 tsp salt

1/8 tsp espresso powder

---

130gr of melted browned butter

70gr castor sugar

65gr light brown sugar

--

1 egg

1/2 tsp treacle

1/2 tsp vanilla

Result was still bantet.

📝📝📝 now add with more sugar

And half batch

62 gr flour

28 gr cocoa powder

1/2 tsp baking soda

Less than 1/8 tsp salt

Less than 1/8 tsp espresso powder

A quarter of 1/8 tsp clove (dikit aja)

45 gr granulated sugar

45 gr light brown sugar

60gr unsalted butter, room temp (not melted)

Half egg

1/4 tsp vanilla extract

1/4 tsp treacle

1 tblsp of malted milk

Golden chips

Steps

Mix butter and sugar for about 2-3 mins. Add egg, treacle, vanilla extraxt. Mix a little bit (30s).

Add in dry ingredients by halves. Pour in milk, mix again a bit. Fold in chips.

Fridge dough at least 3 hours.

Take out, thaw, scoop.

Preheat oven 180C. Bake for 12.5 minutes. Once done, use cookie cutter to make each cookie round. Push in some chips for decor.

This recipe version can make the cookies spread.

📝📝📝📝

Tepungnya diganti 50% nya pake tepung roti, ngembang lg dong😂😅 ga bisa ceper ky foto di atas ini.

Literally yg diganti cmn itu. Sama setengah dr light BS nya diganti pake muscovado sugar. Sisa bahan n stepnya sama.

📝📝📝📝📝

Next time, try

82gr flour

1/2tsp baking soda

1/2tblsp malted milk powder

1/16 tsp salt

---

25gr melted dark chocolate

50gr melted unsalted butter, room temp

60gr granulated sugar

25gr dark brown sugar

Half egg

1/4tsp vanilla extract

1/4tsp treacle

50gr semi sweet choco chips

Steps:

No chilling dough, use SMALL scoop and bake on preheated oven at 180C for 11 mins. Let cool inside oven with cracked door for 10 mins. Take out and let cool more on tray, before moving onto wire rack.

Result is crispy thin cookies... but still not sure if this is what i want. Taste is tad too sweet and not chocolatey enough.

📝📝📝📝📝📝

50gr sugar

30gr dark brown sugar

50gr butter

25gr dark 70% chocolate bar

1/2 egg

1/4 tsp vanilla extract

1/4 tsp treacle

82gr flour

1/2 tsp baking soda

1/16 tsp salt

1 small sachet creamer

1 tblsp cocoa powder

50gr semi sweet choco chips and some golden chips

Steps

Bake at preheated 180C for 10 mins

I think this actually has better texture🤔 but majority people here like their cookies crispy.