Homemade Soya Milk (Organic)

I like to make soya milk by myself and I really satisfy with the outcome.

Although the process is quite spending time, but actually it is just few simple steps to make. 

After I tried to make by my own, I really don't like those packages outside they sell. 

One more thing, my mom always use the organic soya beans when she wanna make it.

And I tried what's the different, seriously, it was a BIG different!

The taste of the normal soya beans was just so weak and weird, 

it's like you should use more beans to make more taste.

But the organic one was so rich, and the taste is so natural.

So the proportion of the soya beans and water in this recipe will be a bit different from others.

Ingredients:

250g Organic Soya Beans

2000ml (10 cups) Water

2-3 Pandan Leaves

2/3 cup (or according to your liking) White Sugar 

Methods:

1. Rinse the soya beans and soak in clean water for at least 6 hours, or overnight. Before start, rinse the soya beans again and drain well.

2. Transfer the beans into a blender, and add water. (proportion: 1/2 cup beans with 2 cups water each time)

3. Blend it about 2-3 minutes, or until the beans finely ground. Each 20 seconds stop a while for motor resting.

4. Strain through a muslin bag and squeeze out the juice. Repeat the steps until finish.

5. Transfer the juice into a large deep pot and add in pandan leaves. 

6. Cook over medium-low heat. Constantly stir to avoid residues from sticking to the bottom. Bring it to a boil and continue to cook for another 5 minutes.

7. Turn off the heat, add in sugar and stir well until its completely dissolved. Done!

~Enjoy!~

Chocolate-Chips & Nuts Cookie

Recently I'm so fancy about cookie, something like Famous Amos, the strong flavor and the crunchiness.
Oh! It is just so gorgeous!
I want to make something similar with FA.
So I came out my own version of the FA chocolate-chips and nuts cookie.
The taste is really good, and I can't stop myself to eat it.
I'm kind of proud of myself can bake such a great cookie. =D

Here is the recipe, and lets start bake it......

Ingredients:
230g All-Purpose Flour
2 tbsp Good Quality Cocoa Powder
1 tsp Cinnamon Powder
1/2 tsp Baking Soda
3/4 tsp Baking Powder
1 Large Egg
1/2 tbsp Vanilla Extract
Pinch of Salt
145g Salted Butter, cubed
130g Dark Brown Sugar
100g Castor Sugar
1 cup Bittersweet Chocolate Chips
1/2 cup Nuts (Walnuts/Hazelnuts/Almond/Chestnuts), chopped

Method:
1. Preheat oven to 350°f / 180°c, and line a baking sheet with a parchment paper.

2.In a medium bowl, mix up flour, cocoa powder, cinnamon powder, baking soda, and baking powder, shift together. Set aside.

3. Place egg, vanilla and salt in another bowl, beat until the egg are uniform color and can't see any more whites in the mixture. Set aside.

4. Place the cubed butter and sugars in a mixing bowl, mix them on medium speed until fluffy and light, about 3 to 4 minutes.

 

 5. Add egg mixture and beat to incorporate.

6. Add half of the dry ingredients to the batter and mix on low speed to incorporate, and then add the rest of the flour mixture until well combined. (I'm using dough hook, but I think the balloon whisk will work better)

7.Add the chocolate chips and chopped nuts, stir it to distribute evenly throughout the dough.

8. Spoon a small ball of the dough on the prepared baking sheet, keep some gap between each of it.

9. Bake for 18 to 20 minutes or until the edge of the cookie are dry but the cookie is still soft. Do not over bake. Leave on the sheets for about 10 minutes before moving them to a wire rack to cool.

 *Tips*
You can store the dough in the fridge for at least 36 hours, or up to 3 or 4 days. The longer you store, the more time for the flour to hydrate and the cookies to develop a richer deeper caramel taste.