• Re.Create

Recreating Gardenia Twiggies Choc-A-Lot. But BIGGER.

Gardenia (Twiggies Choc-A-Lot): Twiggies was first introduced back in 1997 with two classic variants, Choc-A-Lot and Cream Dream, and it has been a favourite in lunch boxes, homes and pantries across Malaysia for the past two decades.

DRY INGREDIENTS:

  • 180g cake flour

  • 30g cocoa powder

  • 1 TBS baking powder

  • 1 TSP salt

WET INGREDIENTS:

  • 100ml vegetable oil

  • 180ml cold water

  • 2 TSP vanilla extract

  • 3 eggs (separated the yolk and white)

CHOCOLATE FILLINGS:

  • 6 TBS butter

  • 3/4 cup cocoa powder

  • 2 cups powdered sugar

  • 1/3 cup milk

  • 1/2 TSP vanilla extract


INSTRUCTIONS:


1. Preheat oven at 180 °C.


2. Spritz the molds with nonstick spray or you can use some butter to and spread on the molds.



3. Mix all the dry ingredients (cake flour, cocoa powder, baking powder & salt).



4. Then mix the wet ingredients (vegetable oil, cold water, vanilla extract & 3 egg yolks).

5. Next, mix the wet mixture to the dry mixture. Set aside.



6. Beat the separated egg whites until soft peaks. Note that in order to achieve soft peaks, egg whites must have any yolk.



7. Now, spoon about 1/4 beaten egg whites and fold it into the batter gently but thoroughly. Repeat until all the egg whites mix with the batter. Do not overmix them otherwise the "Twiggies" will texture will become gummy or unpleasantly chewy.



8. Pour the batter into each mold. Bake for 45 - 50 minutes.


Note: Do not bake your Twiggies too high in your oven otherwise the surface will crack. Also, to prevent this you may loosely cover the top with foil to protect it from cracking. Cover it only for the last half of baking time as the Twiggies does need to create a crust first.



9. While baking, let's prepare the chocolate fillings. First, add the butter into a bowl and beat for 2-3 minutes or until the butter is smooth using electric mixer.



10. Then, add the powdered sugar (one cup at a time). Continue to mix until incorporated. Stir in the milk, vanilla extract and cocoa powder. Increase the speed to medium and beat for 5 minutes or until light and fluffy.


11. Place the chocolate fillings into a clean pastry bag fitted with a round pastry tube. Gently insert the tube into the side or underside of the Twiggies. Using gentle pressure, squeeze a small amount of the chocolate filling. You will feel the Twiggies expand. Do not overfill or it will burst.


12. Our "OVERSIZE" Twiggies Choc-A-Lot is done! You may store it at room temperature for up to 4 days in an air tight container.




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