Mise en place and Chocolate Waffle

This post titled in French but doesn't mean I speak French, i even don't know how to spell mise en place haha. Mise en place means 'get organized', i got this phrase from Joanne Chang 'Flour' Cookbook where the phrase is included in Joanne's top 12 baking tips. Btw Flour cookbook is one of my fav, i'll make review about it later.

Let's talk about my workflow today, i started with googling the recipe that i want to try, make the sketch for the photo, preparing the photo set, preparing the ingredients, cooking, styling based on my sketch, edit the photo, and the last one make the blogpost. Mise en place should to be applied while preparing the ingredients, i did it. I organized all the ingredients and tools needed, but one. I forgot the waffle iron HAH! Waffle wouldn't be called waffle without the waffle iron. And i just realized it when the batter ready,and I waste my 30 minutes until i found it. Mise en place is a really usefull tips, you can save your time if you get organized anything before start cooking right? hhee

Let's talk about the waffle, get ready because this is a really really really light and fluffy waffle, because the white eggs is whisked separately until soft peak, psst that's the secret.

The recipe originally from bonappetit dark chocolate waffle, but i make a lot tweaking here and there and halves the recipe hhee

enjoy your waffle! :)

Chocolate Waffle

Ingredients
2 cups all purpose flour
½ cup unsweetened cocoa powder (-wafa dutch-processed cocoa powder)
¼ cup (packed) brown sugar (-wafa granulated sugar) 
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
3 large eggs, separated
2 cups buttermilk (-wafa 1 cup buttermilk = 1 cup milk + 1 tbsp lemon juice)
½ cup olive oil (-wafa 1 cup cooking oil)
1 tsp vanilla extract (-wafa skip)
6 oz. bittersweet chocolate (at least 70% cacao), finely chopped (-wafa skip)
Nonstick vegetable oil spray (-wafa skip)
Unsalted butter and warm pure maple syrup for serving (-wafa honey and Wall's selection double dutch ice cream)

Direction

• Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt a large bowl. Make a well in the center and add egg yolks, buttermilk, and oil. Whisk until just combined.
• Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. 
• Heat a waffle iron until hot. Pour about 1 cup batter at a time. cook until crisp on each side. Serve with honey and ice cream.

Terima Kasih

Chocolate Chip Oatmeal Cookies

Hello people! Let's strart the month with something healthy. my choice goes to oatmeals. Simply because oatmeal is good to maintain blood sugar, which is good for diabetes people. So my mom can eat cookies without worrying about sugar-too sweet and so on. 

I want my cookies to be crunchy crispy outside and the inside. I found interesting article titled cookie chemistry. Wow the science behind the cookie makes me feels like scientist. First, the article says about sugar that is known as hygroscopic, it takes up water, and the most less hygroscopic type of sugar is granulated sugar. in the other hand the brown sugar is more hygroscopic, so i omit the brown sugar and go to granulated sugar only.The second is butter, butter will melt at lower temperature. that means, the dough will spread wider. With those two secret, the cookies will end the crispy, crunchier texture. Loovvee it.

Well what about the taste now. the cookies taste really good, not too sweet, with the more crunchy given by oatmeal and the hint of chocolate chips! but My mom suggested me to reduce the sugar lil bit more. I'll do it next time mom :)

Recipe
Adapted from Ordinary Kitchen

Ingredients
227 gram butter
80 gram granulated sugar
1 egg
1 tsp vanilla extract
100 gram all purpose flour
1 tsp baking powder
1 tsp baking soda
200 gram old-fashioned oatmeal (instant or quick cooking will works too)
100 gram chocolate chips

Directions

• Preheat oven to 160 Celcious degrees
• Sift the flour, baking soda, and baking powder, set aside
• In the medium bowl, cream the butter and sugar until well blended, then add egg, mix well
• Add vanilla, mix until blended
• add flour mixture and fold using spatula until just blended
• add oatmeal and chocolate chips, fold until just blended
• drop cookie dough using teaspoon on to baking sheet, give an inch apart in between 
• bake for about 20 minutes, let cool on the baking sheet before remove them
• store in airtight jar

 Now get a cup of milk, and enjoy your weekend people :)

Terima Kasih

Rich and moist chocolate banana bread

I made it in the early February but doesn't have time to blog it yet until today. Such a lazzy blogger. I bake many sweet desserts the take photos (a bunch of photos) but the photos just end up sitting nice and quiet in my hardisk. But now please let one of them share their little shy story. Please have a sit and enjoy your reading fellas.

At the first i was going to make this one for family gathering at my home, so i stocked up the ingredients. then the problem come. i bought the unripe banana which was taste not good. That was my fault because i have no idea which one was ripe and not. I just picked the nicest looking banana and voila! i should postpone baking this one. On the next day banana already ripe. I had no cause to postpone it anymore. Yay!

I started with one batch at first. But after i smell the goodness coming from the oven, i couldn't resist myself to make another batch. the first batch fit nicely with my 20x10cm loaf pan and for the second batch i used paper cup.

The cake prove its title literally. It has rich chocolaty taste, moist texture, tasty! Oh and i need to add glorious sweet-smelling of banana to its title. Yum Yum!

I got the recipe from Mba Hesti. I'm her silent reader since a long long time ago. hhee. The original recipe from Sweet Savory Life.

Ingredients

100gr salted butter (i use 100gr unsalted butter and 1/4tsp salt)

120gr sugar

1 egg

5 ripe medium banana, mashed (i use 21/2 large ripe banana)

1/2 vanilla extract

150gr cake flour

1 tsp baking soda

2 tbsp cocoa powder

1/4 cup sour cream (i use yoghurt)

1 cup chocolate chip (i use dark chocolate chip)

Method

1. Preheat oven to 350 Fahrenheit degrees
2. Grease the pan with butter and flour it lightly
3. In medium bowl beat(i use hand mixer in medium speed) butter and sugar until well-blended. Add egg, mashed banana, yoghurt and vanilla. Beat again until well-blended (i use hand mixer in medium speed). 
4. Add flour, cocoa powder, and baking soda
5. Beat until well-blended, don't overmix.(i use hand mixer in medium speed for 1 minute)
6. Add the chocolate chip, fold it.
7. Pour the batter to the pan then bake for 50-60minutes. Don't overbake.