Double Chocolate Chips Cookies

The sound of it already enticed me to bake. My children just love cookies. So I had to make this to please them. :) 
Recipe for Double Chocolate Chips Cookies, adapted from Victoria Bakes.
(Makes approx. 60pcs)

Ingredients:
150g Unsalted Butter
80g Caster sugar
30g Dark brown sugar
1 Egg
220g Plain flour
50g Corn flour
1 tsp Vanilla extract
1 tsp Baking soda
1/2 tsp Salt
100g Toasted walnuts, coarsely chopped
50g Chocolate Chips
30g Cocoa powder

Method:
1. Sieve flour, corn flour, coco powder & baking soda together. Set aside.
2. Cream butter with sugar and brown sugar until it is creamy.
3. Add in egg and mix till well combined.
4. Add in salt and vanilla extract.
5. Fold in the flours till it forms dough and mix in the chopped walnuts and chocolate chips.
6. Spoon and drop the dough onto the baking tray.
7. Baked at preheated oven of 180C for 18mins.
This post is linked to the event Little Thumbs Up (August 2015: Brown Sugar & Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious.

Coffee Buns

After attempting the 17-hour fermentation for Green Tea Red Bean bread, I decided to do more 17-hours breads. The 17-hour fermentation really yield soft and fluffy breads. I really like it. I decided on Coffee Buns this time.

Recipe for Coffee Buns, adapted from天然麵包香Natural Breads Made Easy. (Makes 20 60g Buns)

Ingredients:
Pre-ferment dough
469g Bread flour
268g Water
6g Instant Yeast
7g Fine salt

1) Prepare pre-ferment dough: Mix yeast with water, then combine with bread flour and salt.  Knead till smooth dough. Cover and keep in fridge for at least 17 hours before use.

Main dough
201g Bread flour
13g Strong coffee powder stirred in 2 tbsp hot water
7g Fine salt
3g Instant yeast
67g Fine sugar
54g Honey
54g Milk
80g Egg (I used an egg, about 50g and added remaining quantity with milk)
67g LIV Unsalted butter, softened
Some cold solid butter cubed

Method:
2) Mix ingredients for main dough (except butter) and knead till combined.  Gradually add in the pre-fermented dough, piece by piece and knead to get a smooth dough. 

3) Add in the butter and knead to form a smooth and elastic dough.  Cover and proof the dough for 30 minutes.

4) Weigh each dough to be about 60g each. Place aside and let it rest for 15mins.

5) Roll out each dough. I placed 6 doughs in regular loaf pan, and 3 each in a small loaf pan.

6) Then I rolled out the remaining doughs and wrapped them up tightly with cold cubed butter. And place it on a tray.

6) Let the doughs rest for 45mins.

7) Bake in preheated oven of 180C for 24 minutes till golden brown. Cover the top with foil after 13mins to prevent it from being charred. This is for the loaf pans. For the buns on the baking tray, bake for about 20mins or until golden brown.

8) Remove from the loaf pan immediately after baking. Let it cool completely before slicing/consuming.

I am submitting this post to Little Thumbs Up May 2014 - Milk host by Ah Tze of Away of Mind, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.