Butter Cookies

Makes about 22 cookies.

Ingredients

1. Icing/caster sugar, 50g
2. Butter, 100g
3. Egg, 1/2
4. Vanilla extract, 1/2 tsp
5. Salt, 1/2 tsp
6. Flour, 125g

Instructions

1. Preheat oven to 175C.
2. Using a mixer, mix butter on medium speed for 30s.
3. Add sugar, and mix on medium speed for 2min until light and fluffy.
4. Add egg and vanilla extract and mix on medium speed for 1min.
5. Add flour and salt and mix with spatula until fully incorporated.
6. Roll out balls of dough and flatten them into cookies on a baking sheet lined with parchment paper.
7. Bake for 20min until light golden.
8. Let the cookies cool.

Soy Sauce Marinated Egg Yolk

Adapted from here.

Ingredients

1. Eggs
2. Soy sauce

Instructions

1. Separate egg whites from egg yolks.
2. In a container, add egg yolks and immerse in soy sauce.
3. Refrigerate overnight.

Burnt Butter

Ingredients

1. Unsalted butter, diced, 300g

Instructions

1. In a pan, melt butter on high heat until brown particles form. Remove from heat and set aside to cool.

Basic Ice Cream Base

Ingredients

1. 5 tsp cornstarch
2. 420ml whole milk
3. 420ml heavy cream
4. 112g caster sugar
5. 5 tbsp non-fat milk powder
6. 1/2 tsp salt

Instructions

1. In a small bowl, combine cornstarch with 3 tbsp of whole milk. Whisk until smooth, and set aside.
2. In a pan, combine cream, sugar, milk powder, salt and the remaining whole milk. Whisk until completely incorporated, and no lumps remain.
3. Heat pan over medium heat, whisking frequently. Cook until it reaches a boil, then reduce the heat and simmer for 4-5 min. 
4. Add the cornstarch and milk mixture and cook for 1 min, stirring constantly with a rubber spatula. 
5. Fill a large bowl with ice, and place a container within the ice bath. Remove the pan from heat and pour the mixture into the container inside the ice bath.
6. Using an immersion blender, blend the mixture well while still warm. 
7. Transfer the ice cream base to a container and store in refrigerator overnight.
8. When ready to serve, remove from refrigerator and blend again until smooth and creamy.
9. Pour into an ice cream machine and freeze according to manufacturer's instructions.
10. Store the finished ice cream in a container and chill in the freezer overnight.

Mother Dough

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 550g flour
2. 1 tbsp kosher salt
3. 3.5g or 1 1/8 tsp active dry yeast
4. 370g water, room temp

Instructions

1. Stir tgt flour, salt and yeast in bowl of stand mixer by hand, using the dough hook like a spoon. Continue stirring by hand as you add water, mixing for 1 min, until mixture comes tgt into a shaggy mass.
2. Engage the bowl and hook and have the machine mix the dough on lowest speed for 3 min, or until the ball of dough is smoother and more cohesive. Then knead for 4 more min on lowest speed. The dough shld look like a wet ball and bounce back softly when prodded.
3. Brush a large bowl with oil and dump dough into it. Cover with plastic wrap and let proof at room temp for 45 min.
4. The dough is ready to be used. If you do not plan to use on the day you make it, you can store the dough in an airtight container at least twice its size in fridge for up to 3 days. Take it out of the fridge and let it come to room temp 30-45 min before using.