250g All-purpose flour or ( 125 g cake flour and 125g bread flour ) or (242g / T45 and 8g gluten powder)
150g unsalted butter, room temperature
1 tbsp coconut oil
1/3 tsp fine salt
1/2 tsp baking soda
150g brown sugar
80g granulated sugar
1 egg yolk
1 tsp maple syrup
1 tsp vanilla paste ( or vanilla extract )
1 tsp cocoa powder unsweetened (optional)
1 tsp grand marnier
180~200g semi-sweet chocolate chips or any chocolate (milk, white, black) - cut into chunks
1. Preheat oven to 180C degrees.
2. Mix together all dry ingredients, flour, salt, baking soda and cocoa powder.
3. Microwave the butter for about 30-40 seconds (600w) to just barely melt it. Put the melted butter, coconut oil and sugars into a medium bowl and beat with a hand mixer until creamy. Add the egg, maple syrup, vanilla, grand marnier and beat them at medium speed beating well after each addition.
4. Sieve the flour, baking soda, cocoa powder and salt over the mixture. mix in with a wooden spoon. Stir in the chocolate chips.
(Important : Store dough in an air tight container for about at least 2 hours in refrigerator before baking. )
5. Place small mounds of the mixture about 2 inches apart by using a teaspoon on the baking trays. Bake 9-10 minutes but do not over bake.
6. Remove from the oven and cool on trays. Store in an airtight container.
1. Peel the lotus root skin, slice them 3 to 4 mm thick and add water and vinegar, then soak for about 10 mins.
2.Meanwhile making the filling , in a medium bowl, put together well drained canned tuna and onion. Pour into mayonnaise, sugar, salt and soy sauce. Mix well and set aside.
3. For the lotus root, gently pat them dry with a paper towel, then add salt and pepper both sides. On a slice of lotus root, place about 2 tbsp filling and spread. Cover another slice of lotus root on top and press down to make a sandwich! Repeat until you use all renkon and filling.
4. In a bowl, add egg and milk. Mix well. Coat renkon sandwich with flour thinly, then dip into egg-milk mix, and finally coat thoroughly with Panko (bread crumbs).
5. Put a tiny amount of panko to check the oil is ready. If it sizzles, it's ready! (or stick a chopstick in the oil and see if bubbles start to appear around the chopstick). Removing excess panko, press them gently. Fry them on both sides until browned.