Saturday, May 15, 2010Y
Blondies... and a $20 whisk
Okay so here's the blondie post. But before I go on to that, let me tell you something that I've spent on recently that most of you might... well, frown upon.
What you see above, is the recent purchase. Yes it's just a whisk, nothing special no big deal about it. But I'm telling you, that is the best SGD 21.06 I have ever spent on Amazon.com. WHAT?! THAT WHISK COST YOU $20!!! BUT I THOUGHT YOUR FAVORITE WHISK WAS A CHEAP $2 FROM DAISO!!!! Yes yes I know but hey... people need to upgrade you know. I first saw this whisk @ Youtube while watching Nigella series. That whisk appears in literally all her episodes.... since day 1. Initially I thought... well she's a celebrity of some sort of course she need to use high end stuff (you don't really see Singaporean bakers using that right?) but then I think it is some sort of conditioning, I have to get one too.
Not just any of those little hand whisk... a Nigella one... a Fox Run one. Yes no one here knows what brand is that but I tell you... their stuffs are good. Nigella approved. I realize so many equipments and tools she uses in her series are from Fox Run! I bought not just this whisk but also another one... but that will be another post.
So I got a new ang moh whisk.... I got a blondie to bake.... I got to do something or else this blog will melt with all that torching from the sun lately. And you know what? I am so gonna use that whisk in anything I am making now to make sure that my $20 and all those shipment is truly worthwhile.
I use it while stirring the white chocolate and butter....
I use it to mix the dry ingredients together...
I use it to mix the wet and dry ingredients together.... even though I shouldn't....
And you won't believe how easy and fast everything come together even though a spatula would make more sense for this job....
About 15 minutes later, my first ever blondie is in the oven already. And 30 minutes later there comes my first every blondie. And nope that's a Tupperware, not the brownie tray the blondie was baked in.
Well one thing though... I may have baked gazillions of brownies and cookies and cupcakes and even bread, I have never actually made blondies. Heck, I didn't even know what they were. Though the name is pretty obvious that it is the opposite of the brownie, I thought they were the coffee version of it and well... to dig the minorities or make something sound sexist. Well... blondies, right? (actually I'm not really sure if I should type that down...) But well, things were actually much simpler than I thought... they are just the blonde/white version of a usual brownie that's made of dark chocolate; they are just brownie made of white chocolate. A little racist but erm.... I'll just stop explaining okay?
I'm sorry that I didn't take more pictures but god they were divine. I brought them all to work and came back with like only a few sad pieces left (well not everyone like something called 'blondie' I guess but those who tried love them) A little note though, get proper white cooking chocolates. I bought those cheap ones made from one of the neighboring countries and the sweetness of the chocolate was pure shocking. If you are going to use those chocolates, omit the sugar totally.... no one would notice =)
Recipe from Exclusively Food
100g butter
200g white chocolate chunks
50g (1/3 cup) self-raising flour
150g (1 cup) plain flour
90g (2/3 cup) macadamia nuts, roughly chopped into quarters
200g (1 well rounded cup) white chocolate chopped into small chunks
112g (1/2 cup) caster sugar
2 large eggs (minimum weight of 59g each)
1 teaspoon (5ml) vanilla extract
Preheat oven to 170 degrees and line a brownie pan with baking paper. Melt the butter and the white chocolate chunks in a saucepan over very low heat. Stir frequently to make sure the bottom doesn't dry or get burnt. Once done leave aside to cool and mix all the flours, the other 200g of white chocolate small chunks and nuts together in a bowl. Stir the caster sugar into the melted chocolate and butter saucepan (You were thinking of adding it to the flour bowl didn't you? =D) and beat in the eggs and vanilla. Add in the nuts and flour mixture and stir till everything coheres. Spread the mixture evenly onto a brownie pan and bake in the middle of the rack for 30-35 minutes.
p.s I over baked mine a little by letting the blondie bake for a full 35 minutes, so I suggest start checking around 20-25 minutes since oven varies a lot. But they are still awesome... even though they appears to be cakey but actually they were very chewy and fudgy.
edit: I was shopping @ Pantry Magic last weekend to realize the exact same whisk selling for only SGD $7.00.... $7.00!!!! Well though the brand wasn't state but... Soooo much for being Nigella =(
What you see above, is the recent purchase. Yes it's just a whisk, nothing special no big deal about it. But I'm telling you, that is the best SGD 21.06 I have ever spent on Amazon.com. WHAT?! THAT WHISK COST YOU $20!!! BUT I THOUGHT YOUR FAVORITE WHISK WAS A CHEAP $2 FROM DAISO!!!! Yes yes I know but hey... people need to upgrade you know. I first saw this whisk @ Youtube while watching Nigella series. That whisk appears in literally all her episodes.... since day 1. Initially I thought... well she's a celebrity of some sort of course she need to use high end stuff (you don't really see Singaporean bakers using that right?) but then I think it is some sort of conditioning, I have to get one too.
Not just any of those little hand whisk... a Nigella one... a Fox Run one. Yes no one here knows what brand is that but I tell you... their stuffs are good. Nigella approved. I realize so many equipments and tools she uses in her series are from Fox Run! I bought not just this whisk but also another one... but that will be another post.
So I got a new ang moh whisk.... I got a blondie to bake.... I got to do something or else this blog will melt with all that torching from the sun lately. And you know what? I am so gonna use that whisk in anything I am making now to make sure that my $20 and all those shipment is truly worthwhile.
I use it while stirring the white chocolate and butter....
I use it to mix the dry ingredients together...
I use it to mix the wet and dry ingredients together.... even though I shouldn't....
And you won't believe how easy and fast everything come together even though a spatula would make more sense for this job....
About 15 minutes later, my first ever blondie is in the oven already. And 30 minutes later there comes my first every blondie. And nope that's a Tupperware, not the brownie tray the blondie was baked in.
Well one thing though... I may have baked gazillions of brownies and cookies and cupcakes and even bread, I have never actually made blondies. Heck, I didn't even know what they were. Though the name is pretty obvious that it is the opposite of the brownie, I thought they were the coffee version of it and well... to dig the minorities or make something sound sexist. Well... blondies, right? (actually I'm not really sure if I should type that down...) But well, things were actually much simpler than I thought... they are just the blonde/white version of a usual brownie that's made of dark chocolate; they are just brownie made of white chocolate. A little racist but erm.... I'll just stop explaining okay?
I'm sorry that I didn't take more pictures but god they were divine. I brought them all to work and came back with like only a few sad pieces left (well not everyone like something called 'blondie' I guess but those who tried love them) A little note though, get proper white cooking chocolates. I bought those cheap ones made from one of the neighboring countries and the sweetness of the chocolate was pure shocking. If you are going to use those chocolates, omit the sugar totally.... no one would notice =)
Recipe from Exclusively Food
100g butter
200g white chocolate chunks
50g (1/3 cup) self-raising flour
150g (1 cup) plain flour
90g (2/3 cup) macadamia nuts, roughly chopped into quarters
200g (1 well rounded cup) white chocolate chopped into small chunks
112g (1/2 cup) caster sugar
2 large eggs (minimum weight of 59g each)
1 teaspoon (5ml) vanilla extract
Preheat oven to 170 degrees and line a brownie pan with baking paper. Melt the butter and the white chocolate chunks in a saucepan over very low heat. Stir frequently to make sure the bottom doesn't dry or get burnt. Once done leave aside to cool and mix all the flours, the other 200g of white chocolate small chunks and nuts together in a bowl. Stir the caster sugar into the melted chocolate and butter saucepan (You were thinking of adding it to the flour bowl didn't you? =D) and beat in the eggs and vanilla. Add in the nuts and flour mixture and stir till everything coheres. Spread the mixture evenly onto a brownie pan and bake in the middle of the rack for 30-35 minutes.
p.s I over baked mine a little by letting the blondie bake for a full 35 minutes, so I suggest start checking around 20-25 minutes since oven varies a lot. But they are still awesome... even though they appears to be cakey but actually they were very chewy and fudgy.
edit: I was shopping @ Pantry Magic last weekend to realize the exact same whisk selling for only SGD $7.00.... $7.00!!!! Well though the brand wasn't state but... Soooo much for being Nigella =(
Katherine blogged@ 7:10 AM
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