Cookies cakes and etc

Those closer to me would notice that I've taken up baking a lil more seriously as of late. Attempted and experimented with few new cakes. Have also started small scale business for cookies/cakes (my customers being my colleagues. Hehe). It's a great boost to confidence as well as to experience and skills now that I've been baking far more often than I used to. Starting a proper business may not be too difficult and too far off afterall (I hope). Baby steps. At least I've started walking.

On another topic, have also recently secured a job in Melaka. In other words, I'm finally going back and QJ couldn't be happier. It also means it's back to me cooking and you on the dishes allrite dear? Kekekekeke /ebil. Huge change, hope everything works out allright.

Now if only the jam would ease and I can get home sooner. I'm freezing and starving in the bus and I've got a tonne of baking to be done by tmr, in time for colleagues celebrating Deepavali! XD

Some of the things I'll be working on tonite:

Jam tarts

Moist chocolate

Midnight Chef in Me: Scones

I have the tendency to somehow, one way or another start baking/cooking around midnight. Be it cuz I had a nap right after work, or that I got too distracted with some shows I've been watching on my PC. Yesterday was no exception.

Thankfully, scones are really easy to make and it took less than 15 mins before it was ready to be popped onto the oven for baking.







15 mins in the oven later and voila. 'Supper' if you will. Glad my first attempt of scones turned out well but I suppose the recipe was rather foolproof. Hee!






Best served with Devon clotted cream and jam, or lemon curd (will attempt this weekend or so).

Some other bakers advices that to enjoy fresh scones, freeze the dough for the leftover scones and only bake them when you want to eat them. I reheated mine in the oven (put them in closed container and sprinkle a lil water) and they turned our warm and fluffy, but I don't suppose they'll taste that great after more than 3 days. I'll see how my frozen batches turn out ;)

Plain Scones By Amy Beh from Kuali.com

Ingredients

375g self-raising flour, sifted
1 1/2 tbsp castor sugar
1/2 tsp salt
50g butter
180ml UHT milk
(I add in 1/2 tsp vanilla essence)
125ml water (won't use all. I used only very little)

Method

Put sifted flour, sugar and salt into a mixing bowl. Lightly rub in butter. (i took a little bit of the flour and put into blender with cubed frozen butter and blended until they look like rough breadcrumbs. then pour mixture into flour mixture)
Use a palate knife to stir in milk. Add just enough water to mix until a soft sticky dough is formed.
Turn out dough onto a lightly-floured tabletop. Quickly but lightly knead dough until it is smooth. Flatten out dough evenly to about 2cm thick. Use a 5cm round cutter to cut out the dough into rounds.
Place scones in lightly-greased baking pans. Brush scones with a little milk and bake in a preheated oven at 240 ºC for 15 minutes. Serve scones with a jam of your choice.


Makes about 10 scones depending on thickness and size

Video and recipe from Joy of baking: http://joyofbaking.com/scones.html