tag:blogger.com,1999:blog-77371698401246043372024-03-13T20:08:06.000-07:00take time to make yourself feel gooddistracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-7737169840124604337.post-35258546659683984872012-04-21T22:37:00.000-07:002012-04-21T22:37:27.717-07:00baked eggs; spicy paprika cumin pork, toasted mustard cheese bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-7vsi5UXFrPM/T5ONvIymHfI/AAAAAAAAAbg/mDpybIbqaJQ/s1600/IMG_1018.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="533" src="http://4.bp.blogspot.com/-7vsi5UXFrPM/T5ONvIymHfI/AAAAAAAAAbg/mDpybIbqaJQ/s400/IMG_1018.JPG" /></a></div><br><i>baked eggs; spicy paprika cumin pork, toasted mustard cheese bread<br><br></i>So I've had a rough couple of months. It wasn't my favorite way to start off the new academic year I must say but I'm just really glad that I've finally managed to adjust my mindset and my heart to think and feel differently. Sometimes the random things we find important initially really aren't all that important after all. And all everyone needs is time; time to see, time to rethink, time to heal. Eat good food, do the right things, love your family and your friends, exercise often. Shall stick with this simple mantra in my life.<br><br>Woke up this morning and prepared a dough of cinnamon walnut raisin bread to proof before getting to my baked eggs. NEW RAMEKINS~~~ Only AUD$6 for 6 of them. Wuuuuuut? Garage sale is love.<br><br><div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-2VcdQ3KHR78/T5OSOa2diXI/AAAAAAAAAbs/5Qd1jEgouNo/s1600/IMG_1015.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="533" width="400" src="http://4.bp.blogspot.com/-2VcdQ3KHR78/T5OSOa2diXI/AAAAAAAAAbs/5Qd1jEgouNo/s400/IMG_1015.JPG" /></a></div><br><i>set up for 2!</i><br><br>I've been having breakfast for 1 for a mega long time. Didn't have the heart to plate up and have been eating the most random stuff off the pan. Cooking for others still fills me up with way more love and joy. <br><br><b><u>What I used!</b></u><br><br>800g mince meat (pork and veal works quite well!)<br>1 teaspoon of whole cumin, grounded coarsely<br>1 teaspoon of paprika<br>1/2 teaspoon cayenne pepper<br>1/2 teaspoon salt<br>1/2 teaspoon pepper<br><br>1 tablespoon of oil<br>4 cloves of garlic, chopped<br>1/4 of a large white onion, sliced<br>1 bottle of pasta sauce, depending on how saucey you like it (herbs and garlic worked fine for me)<br><br>handful of grated cheese cheddar<br>3 tablespoon of olive oil<br>1 teaspoon dijon mustard<br>1 teaspoon wholegrain mustard<br>1/4 teaspoon salt<br>1/4 teaspoon pepper<br><br>1 large egg<br>parsley and thyme<br><br><u><b>What I did!</u></b><br><br>1) Marinate the meat with the spices and leave it side.<br><br>2) Fry the onions for a minute on medium high heat, before adding the garlic to fry for another minute. When onions and garlic are fragrant, throw in the marinated meat and fry until cooked, about 5 minutes.<br><br>3) Pour in the pasta sauce until satisfied with the consistency of the meat. I liked mine not too runny. <br><br>4) Put the mustard, olive oil, salt and pepper into a bowl and mix them well until a spread forms. Spread it on the sides of the bread and lay it on an aluminium foil tray. Smother the bread with the grated cheese and toast it at 200 deg C for 8 - 10 minutes, until bread is crisp and cheese is melted and brown. <br><br>5) At the same time, fill the ramekins up to about 3/4 of the way with the meat sauce, and top it up with some grated cheese and an egg. Put it into the oven to bake together with the bread. The baked eggs are done when the egg white is cooked. For a runnier egg yolk, push the yolk away from the walls of the ramekin and bake until the egg whites have yet to turn opaque white.<br><br>6) Serve with a sprinkle of thyme and parsley and share the love.<br><br><div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-4SmmGurR2rI/T5OX6ESmfoI/AAAAAAAAAb4/D3fTSsk8v98/s1600/IMG_1013.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="533" src="http://4.bp.blogspot.com/-4SmmGurR2rI/T5OX6ESmfoI/AAAAAAAAAb4/D3fTSsk8v98/s400/IMG_1013.JPG" /></a></div><br><br><u>Pressure points and top tips! (from trial and error) =D</u><br><br>1) Don't overcook the meat. Flatten it out as best as you can and sear and brown it off on high heat and don't leave it to simmer. <br><br>2) Sprinkle some toasted nuts for a textural dimension. Toasted almonds or pine nuts? =D<br><br>3) Buy things from garage sales.distracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.com1tag:blogger.com,1999:blog-7737169840124604337.post-70983823183251224152012-03-31T20:18:00.004-07:002012-03-31T20:42:36.533-07:00Daring Bakers March Challenge - Dutch Crunch BreadSara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!<br><br><a href="http://a8.sphotos.ak.fbcdn.net/hphotos-ak-ash3/p480x480/524037_10150712536524533_665129532_9287635_1611342683_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 640px; height: 480px;" src="http://a8.sphotos.ak.fbcdn.net/hphotos-ak-ash3/p480x480/524037_10150712536524533_665129532_9287635_1611342683_n.jpg" border="0" alt="" /></a><br><br>Whee, 3 tests down! Just had 3 tests in 2 days and man, was that crazy. Thankfully its all over for now and tralalala the study break is coming!! Absolutely can't wait for it. A much much MUCH needed break is in order!<br><br>So I've used a Hokkaido Milk Bread recipe and simply topped it up with the dutch crunch recipe. SO so so yummy. I'm not happy with how my dutch crunch topping turned out though. I think I've added too little rice flour into the mixture because it wasn't crunchy AT ALL. =( sadface. SO upsetting. I was looking forward to it so much! The milk bread was good, as usual. Sigh. Next time, next time. <br><br><a href="http://4.bp.blogspot.com/-NVMI8F-KQws/T3fLP203aeI/AAAAAAAAAbU/rsckeweH-pE/s1600/IMG_1004.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-NVMI8F-KQws/T3fLP203aeI/AAAAAAAAAbU/rsckeweH-pE/s400/IMG_1004.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5726268924500601314" /></a><br><i>with tasty cheese, smoked cheese, cucumber, tomato and rocket..</i><br><br>Dutch Crunch topping, enough for 12 dinner rolls.<br><br>2 tablespoons (2 packets) (30 ml) (15 gm/1⁄2 oz) active dry yeast 1 cup (240 ml) warm water (105-115o F) (41-46°C)<br />2 tablespoons (30 ml) (30 gm/1 oz) sugar<br />2 tablespoons (30 ml) vegetable oil<br />1⁄2 teaspoon (21⁄2 ml) (3 gm) salt<br />11⁄2 cups (360 ml) (240 gm/81⁄2 oz) rice flour (white or brown; NOT sweet or glutinous rice flour) (increase by 1 cup or more for home-made rice flour)<br><br><br />Directions:<br />1. Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes. Apply to bread and bake as per bread's requirements.distracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.com0tag:blogger.com,1999:blog-7737169840124604337.post-75539116763208646292012-03-19T07:55:00.004-07:002012-03-19T08:09:46.281-07:00i remember a time when..<a href="http://a8.sphotos.ak.fbcdn.net/hphotos-ak-ash4/425122_10150665484909533_665129532_9133567_1886344535_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 560px; height: 420px;" src="http://a8.sphotos.ak.fbcdn.net/hphotos-ak-ash4/425122_10150665484909533_665129532_9133567_1886344535_n.jpg" border="0" alt="" /></a><br /><br><i>vanilla cream cheese with sliced peaches, honey lemon drizzle and toasted chunks</i><br><br>I had less worries. I had less woes. I had less fear. <br><br>I also remember a time when I had more love in my heart. I had more faith in things and people. I cooked with love from my heart. <br><br><a href="http://a5.sphotos.ak.fbcdn.net/hphotos-ak-snc7/429368_10150665486954533_665129532_9133574_703628532_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 560px; height: 420px;" src="http://a5.sphotos.ak.fbcdn.net/hphotos-ak-snc7/429368_10150665486954533_665129532_9133574_703628532_n.jpg" border="0" alt="" /></a><br><i>bread with pesto, tomato, avocado, poached eggs on balsamic reduction</i><br>I will get back into the swing of things, I promise. If not for anybody, at least for myself. <br><br>=)<br><br>Have a good week ahead, whoever is reading this!distracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.com0tag:blogger.com,1999:blog-7737169840124604337.post-3188777132038446742012-03-02T19:50:00.007-08:002012-03-02T20:19:08.110-08:00Daring Bakers February Challenge - Quick Bread<a href="http://1.bp.blogspot.com/-abxBG1KWZrg/T1GWFBpV_nI/AAAAAAAAAak/nIucX0QeHdA/s1600/IMG_0962.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://1.bp.blogspot.com/-abxBG1KWZrg/T1GWFBpV_nI/AAAAAAAAAak/nIucX0QeHdA/s400/IMG_0962.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5715514415195225714" /></a><br><Br><i>banana bread, with plenty of walnuts!</i><br><br><br />The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.<br><br>OMG I am so late and I've missed so many challenges!! Determined to complete March's challenge and post it. URGH!<br><br><a href="http://3.bp.blogspot.com/-BO6tLXY2vA0/T1GXwITLJKI/AAAAAAAAAaw/35dPr5oQSnE/s1600/IMG_0964.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-BO6tLXY2vA0/T1GXwITLJKI/AAAAAAAAAaw/35dPr5oQSnE/s400/IMG_0964.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5715516255227290786" /></a><br><br><i>lovely crumb and texture</i><br><br>So for the previous month, I've made a banana bread with plenty of walnuts. Bananas were expensive in Perth before I went back, at around 6 dollars a kilogram due to the floods in Queensland, where the bananas came from. I was so devastated that when I was back in Singapore, I made sure there was bananas in the house all the time since its perpetually cheap. Prices fell again this summer, back to 1.60 AUD a kilogram, which was way more reasonable and so here comes bananas in the house! =D Speaking of which, this is my first baking project in the new house!! WOOHOO! It worked! nomnomnom<br><br>I really love this banana bread, simply because my lovely friend, V.Lo mixed it for me while I watched her do it. Deft hands, dainty movements with loads of love, one can only expect the bread to taste amazing. And it did. Food from the heart always tastes better.<br><br><a href="http://3.bp.blogspot.com/-ltlX5rR2rf0/T1GYKHhT22I/AAAAAAAAAa8/ib_3IfsEgko/s1600/IMG_0966.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-ltlX5rR2rf0/T1GYKHhT22I/AAAAAAAAAa8/ib_3IfsEgko/s400/IMG_0966.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5715516701694745442" /></a><br><i>unknowingly finished the slices that I've cut for the photos.. oops</i><br><br><b>Recipe</b><br>from Joe Pastry<br><br>2 overripe bananas, made about 3/4 cup banana<br>3/4 tbs buttermilk<br>1/2 tsp lemon juice<br>1 cup all-purpose flour<br>3/4 tsp baking powder<br>1/8 tsp salt<br>1/4 tsp baking soda<br>55g butter<br>1/2 cup sugar<br>1 egg at room temperature<br>a cup of chopped walnuts, to spread on top<br><br>1. Preheat oven to 185 deg C.<br>2. Mash the banana, lemon juice and buttermilk together.<br>3. Cream the butter and sugar in a mixer until light and fluffy, pale yellow in color. Then add eggs one by one whilst beating between each addition.<br>4. Add 1/3 of the flour mixture and mix gently, followed by 1/2 of the banana mixture, then another 1/3 of the flour mixture, then remaining 1/2 of the banana mixture, and then the last 1/3 of the flour mixture. Gently mixing after each addition. Do not overmix!<br>5. Leave at least a few streaks of white (flour mixture) to ensure that you do not overmix. Remember to scrape the bowl a lot! Scrape it into the pan and spread the chopped walnuts on top. Alternatively, swirl the chopped walnuts in gently with a spatula<br>6. Bake for an hour until firm and toothpick test comes out clean. Cool it in the pan, before slicing and enjoying!<br><br><br /><u>Pressure points and top tips! (from trial and error) =D</u><br><br>1. Don't overmix. Leaving that few streaks of flour ensures that the gluten in the flour isn't overly activated, which would lead to a bread with tough leathery texture.<br><br>2. Use really really really ripe bananas because the flavor from the banana will be really intense. <br><br>3. Eat the batter. Its delicious.<br><br><a href="http://4.bp.blogspot.com/-36LwY8CwY6M/T1GbVu1S8wI/AAAAAAAAAbI/xP16QF5wVgA/s1600/IMG_0961.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/-36LwY8CwY6M/T1GbVu1S8wI/AAAAAAAAAbI/xP16QF5wVgA/s400/IMG_0961.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5715520199760999170" /></a><br><i>nomnomnom</i>distracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.com0tag:blogger.com,1999:blog-7737169840124604337.post-30089886116348741422012-01-16T09:55:00.003-08:002012-03-02T19:50:23.053-08:00musings.<a href="http://3.bp.blogspot.com/-7ouLhwNXkLg/TxRqEUsv8pI/AAAAAAAAAaA/w-y-fg6_USs/s1600/IMG_0620.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-7ouLhwNXkLg/TxRqEUsv8pI/AAAAAAAAAaA/w-y-fg6_USs/s400/IMG_0620.JPG" alt="" id="BLOGGER_PHOTO_ID_5698296051038941842" border="0" /></a><br /><i>a beautiful sunset in the evening whilst we were up in the mountains of Taiwan. if we were just 1 minute away from the spot that we stopped to get this shot, we would have never saw this sunset. it was as if the events of the day conspired to bring us to that exact moment</i><br /><br /><i>I'm still alive but I'm barely breathing.</i><br /><br />Choy! But yes, I'm still alive. =)<br /><br />Its a song lyric, by the way. Haha. ;) <br><br>My summer break came and went in a blink of an eye. I'm now back in Perth, preparing for the hustle and bustle of a new term. Been quite a busy holiday actually, running errands, doing chores, squeezing in some cooking and baking, went to Taiwan with my family, gained 6 kg in 6 days, had lots of fun, saw a sunset I'll never forget, moved house, made a couple of mousse cakes for birthdays, caught up with so many friends, made a couple of new friends, and caught a couple of movies. All in all, not an atypical holiday, but nonetheless the perfect holiday.<br /><br /><a href="http://1.bp.blogspot.com/-mH5MAe3lpY4/TxRvIa01kUI/AAAAAAAAAaM/SjLbxzBloOc/s1600/IMG_0134.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://1.bp.blogspot.com/-mH5MAe3lpY4/TxRvIa01kUI/AAAAAAAAAaM/SjLbxzBloOc/s400/IMG_0134.JPG" alt="" id="BLOGGER_PHOTO_ID_5698301618961092930" border="0" /></a><br /><i>bread basket, with love. milk loaf, blueberry&pine nut&cinnamon scone, chives&cheese scone</i><br /><br />It's interesting how much people change and/or not change during different phases of our lives. At some moments, it was like meeting a new friend all over while at others, it felt as if we've never grown up/apart at all. The familiar laughter, the crass humour, the unique antics, the discovery of new background information of the same friends, the underground scandals of the past eras, the endless gossips of the present eras, the changes in perspectives, and ending with the all too familiar sigh whilst reminiscing.<br /><br />C'est la vie<br><br><a href="http://4.bp.blogspot.com/-0WJ7uA1bBsA/T1GUEREHvHI/AAAAAAAAAaY/XIDX90F92Oc/s1600/IMG_0911.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/-0WJ7uA1bBsA/T1GUEREHvHI/AAAAAAAAAaY/XIDX90F92Oc/s400/IMG_0911.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5715512203130944626" /></a><br><Br><i>scrambled eggs with seared avocados, homemade pistachio wholemeal bread, cheddar sausages. lazy Sunday brunch with family in Singapore</i><br><br>YES. The above was a draft composed 2 months ago. I have been <i>THAT</i> busy, or lazy, depending on the angle you're looking at. ;)<br><br>Shall update more consistently now! I shall give myself this commitment!<br><br>Well, school so far has been fairly good. Hits and misses but I'm somewhat coping well. Besides even if I'm not, there's always food to fall back on. <br><br>Alright I don't know what I'm blogging about anymore for this entry. Too back-dated and all. Till the next one! =)distracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.com0tag:blogger.com,1999:blog-7737169840124604337.post-70555340419933739272011-12-03T04:38:00.000-08:002011-12-03T04:46:07.555-08:00Daring Bakers' November Challenge - Phillipino Desserts!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-eX9LrCxkY_I/TtoZTgwtXVI/AAAAAAAAAZ0/OP4jnvlYXrs/s1600/IMG_3923.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-eX9LrCxkY_I/TtoZTgwtXVI/AAAAAAAAAZ0/OP4jnvlYXrs/s400/IMG_3923.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5681881702883745106" /></a><br />Catherine of Munchie Musings was our November Daring Bakers’ host and she challenged us to make a traditional Filipino dessert – the delicious Sans Rival cake! And for those of us who wanted to try an additional Filipino dessert, Catherine also gave us a bonus recipe for Bibingka which comes from her friend Jun of Jun-blog.<br><br>Omg I'm posting so late! Have been so busy these few days sigh. Should have drafted the entry way before and then just post it when the check-in date arrives. Oh well! Time eludes me once again.<br><br>Back in home sweet home, Singapore, hurrah! Shall blog a more proper entry next time.<br><br>San Rivals was good, but not something I'll make again actually. Found the entire combination too rich. Also, none of my friends could stomach it entirely as well and everyone took only 1 mouthful or 2, at best. Perhaps it was partly due to the cake left standing at room temperature for hours, but there wasn't much I could do since it was a friend's party. Poor presentation, I know. Was trying to use up the halloween decorations as it was also a halloween party. =(distracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.com0tag:blogger.com,1999:blog-7737169840124604337.post-71874966434829979202011-11-20T19:21:00.000-08:002011-11-20T19:52:44.637-08:00Sourdough Pancakes. O.M.G<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-2a-zyFXL0rY/TsnG-KU1JXI/AAAAAAAAAZc/PXKbrwUNAcI/s1600/IMG_3880.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-2a-zyFXL0rY/TsnG-KU1JXI/AAAAAAAAAZc/PXKbrwUNAcI/s400/IMG_3880.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5677287576503133554" /></a><br><i>with strawberry compote and quenelle of red bean cream cheese</i><br><br><br />There's something about fluffy carbohydrates that turns me on real quick. Like fluffy bread, fluffy cakes (ok although I do prefer dense cakes...), fluffy muffins, fluffy pancakes, fluffy fluffy fluffy bread. If given a choice, I'd take a pizza over a pasta, or a burger over steak (all else remaining constant, duh. unless the steak tastes better..)<br><br>I don't know how else to put it but <B>these pancakes are the best things in my breakfast fluffy carbohydrate world</b>. For now at least, but it'll stick around for a long time I'm sure. <br><br>Before finding this recipe, I was so madly in love with my <a href="http://distracted-student.blogspot.com/2011/09/fluffy-pancakes.html">fluffy pancakes recipe</a>. However, it needed way more work, such as beating of the egg whites and folding in and stuff, and it also performed better with double acting baking powder (which I can't seem to find in Perth!). Hence, I never got the chance to make it to its fullest potential. But THESE sourdough pancakes.... Are a breeze. In fact, I started my sourdough starter solely for these pancakes. But of course I'm using it now for bread as well...<br><br> And now, in the spirit of procrastination from studying for the exam coming in 3 hours, and in the spirit of sharing, I'd like to introduce to you the wonders of sourdough pancakes. These pancakes are so easy to whip up, so airy and light, and so absolutely delicious. And you know what, I'm going to whip up a batch of these babies tomorrow morning. Nuff said.<br><br><b>Recipe</b><br><br>Note you do need a sourdough starter for this. I'll post up something about my own starter but in the meantime, read <a href="http://www.joepastry.com/category/bread/starter-and-preferments/starter/">Joe Pastry's starter tutorial</a> for a rough idea and begin building your starter! It's SO worth it.<br><br>2 cups sourdough starter, left sitting out all night<br>1 egg<br>2 tablespoons sugar<br>1/2 teaspoon salt<br>4 tablespoons vegetable oil<br>1 teaspoon baking soda combined with 1 tablespoon water<br><br>1. Combine your soda and water in one small bowl and the egg, sugar, salt and oil in another bowl.<br><br>2. Fold the egg mixture into the sourdough starter until well mixed.<br><br>3. Add the baking soda mixture into the sourdough mixture and fold in thoroughly. You should see the batter bubbling a little. This is because the the acid produced by the acidogenic bacteria in the starter is reacting with the baking soda.<br><br>4. Plonk them onto your oiled/buttered medium high heat pan and cook them until the color of the crust is what you desire. I usually do them in 1/4 cup sizes and I'll have approximately 8 pancakes. =)<br><br><u>Pressure points and top tips! (from trial and error) =D</u><br><br>1. Make them over and over and over again.<br><br>2. The sourdough starter tastes better when it is at full capacity than at the start. When I started out the starter, I didn't know that it wasn't at full capacity but I made the pancakes anyway. The result was flat pancakes that didn't rise much but the taste was pretty much AWESOMEEE. However, I persisted in feeding my culture and after about 3 weeks, the starter is at full capacity. The resultant pancakes were, O.M.G. Make your sourdough starter and persist in feeding it until it is mature! =D<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-8W30CeUtCXE/TsnKBjuEq2I/AAAAAAAAAZo/1wJpNPvh97w/s1600/IMG_3888.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-8W30CeUtCXE/TsnKBjuEq2I/AAAAAAAAAZo/1wJpNPvh97w/s400/IMG_3888.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5677290933394385762" /></a><br><i>with salted caramel and a bar of lindt chocolate. YUMMYYYY</i>distracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.com0tag:blogger.com,1999:blog-7737169840124604337.post-80097840617197331112011-11-18T04:31:00.000-08:002011-11-18T08:06:44.652-08:001 year on... Flourless Chocolate and Almond Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-UKOGDJiMLYg/TsZQmv2aM6I/AAAAAAAAAYs/7BhqrTBZmBA/s1600/IMG_1473-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-UKOGDJiMLYg/TsZQmv2aM6I/AAAAAAAAAYs/7BhqrTBZmBA/s400/IMG_1473-2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5676313006957015970" /></a><br /><br><i>flourless choc almond cake, dark choc ice cream, nuts and cookie crumble, caramelized cinnamon apples, bits of spring flowers.</i><br><br>I've always been enamored by food - pictures, blogs, places, tastes and flavors. It's an understatement, really, and can't say anything else to bring home this fact further, but these 4 words - <b>I really love food</b>. When I'm studying, I'm thinking of what my next meal would be. When I'm surfing the net, there will invariably be at least 2 open tabs on my laptop with either a recipe or a cafe address. When I'm not eating, I'm thinking about what food to cook, and where to go to eat. When I'm eating, I'm savoring each bite and dissecting what I'm eating in order to learn from it and make my next attempt taste even better. My friends who know me, actually know the look on my face when I'm thinking of food.<br><br>One year ago, I started this little blog as an experiment. I wanted to log down the food that I've attempted and share the good ones with my friends. Hence the name, "Share the love. Share the calories". <br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-O7f8Wevfgq0/TsZqpDzklCI/AAAAAAAAAY4/LsjvrRmeQ8k/s1600/IMG_1580-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-O7f8Wevfgq0/TsZqpDzklCI/AAAAAAAAAY4/LsjvrRmeQ8k/s400/IMG_1580-2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5676341633975882786" /></a><br><i>with a deconstructed eton mess of honey lemon mascarpone, crumbled meringue, kiwi and goji berries. and a quenelle of milk chocolate ice cream</i><br><br>And how things have changed 1 year on!<br><br>It turned out to be more than a simple holiday project that I initially envisioned. Granted, I didn't share the love as regularly as I should've, but this blog has taken me on a journey of self-learning and self-discovery.<br><br>I've learned so much more nuances about food and ingredients, of herbs and spices, of flavors and pairings. I've learned so much about food photography, food styling, and plating up. I've discovered a new joy in life, a new outlook to dining, and a new hobby. Most importantly, <i>I realized that I love cooking simply because I cook for the people that I care about.</i> Nothing makes me happier than waking up earlier than everyone just to make sure some food is ready to be served on the table when everyone is ready to eat.<br><br>The shaping process is gradual but on-going. There are times when new perceptions and emotions just explode and leaves me wondering a fair bit. Surely we've all been there, the "what the hell was I thinking/doing?!" stage and I can only hope that I have become a better person than I was yesterday.<br><br>I've changed the title of my blog, because I was inspired by those very lyrics from Tim Kay. <i>Take time to make yourself feel good.</i> Yeah.. Only after recently hearing these words, did I also just experience another wave of new emotion and perspective. And I hope to share this new change with everyone who is reading. <b>Take time to make yourself feel good. Make the people you care for feel good too.</b><br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-UokOcKHtXOA/TsZ4BfOPekI/AAAAAAAAAZE/wFuAvJ4Jk2s/s1600/IMG_1617.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-UokOcKHtXOA/TsZ4BfOPekI/AAAAAAAAAZE/wFuAvJ4Jk2s/s400/IMG_1617.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5676356347303524930" /></a><br><i>with orange mousse and caramelized orange</i><br><br>I've chosen this recipe for a number of reasons. CK and I visited Spaghi's recently with J and ZX and was COMPLETELY disappointed by their flourless chocolate cake. Also, when I first saw this recipe on <a href="http://www.thelittleteochew.com/2011/07/flourless-chocolate-almond-cake.html">The Little Teochew's</a> blog, I favorited it straightaway. Flourless Chocolate and Almond Cake. Come on, such a recipe name is just a WIN in my books. Flourless? CHOCOLATE?! ALMOND!! Also, CK loves chocolate and has a mini addiction to snacking on almonds. Perfect!! =D<br><br>The resultant cake was just too good. It was dark, decadent, deep and downright delicious. The texture was amazing as well. It was firm, but melted in the mouth like mousse. It wasn't overly sweet and that left room for the dark chocolate to shine through in its decadence. <br><br><b>Recipe</b><br><br>200g dark, bitter chocolate (the best that you've got! I got a secret stash of Green and Black's 80% chocolate underneath all the boxes in the pantry. Shhh..)<br>1 tbsp strong espresso coffee<br>1 tbsp rum or brandy (I used Tia Maria. And accidentally tipped in a drizzle. Felt like Jamie Oliver with his olive oil usage for 2 seconds)<br>150g caster sugar (I reduced the sugar to 130g and used raw sugar instead)<br>150g unsalted butter<br>100g almond meal<br>5 eggs, separated<br>Pinch of salt (wasn't in the original recipe though but it tasted awesome.)<br><br>1. Preheat oven to 180 deg! Melt the chocolate, coffee, rum or brandy, sugar and butter and salt in a bowl sitting in a pot of barely simmering water. Remove from the heat and stir until well mixed. Alternatively, you could also microwave and stirring the chocolate and butter in 12 second episodes until it has all melted before incorporating the rest of the ingredients. Then, add all the ground almonds and all the egg yolks until well mixed.<br><br>2. Beat the egg whites until stiff peaks. Add 1/3 of the egg whites into the chocolate mixture to lighten it, before gently folding in the rest until batter is uniform.<br><br>3. Pour the batter into a prepared tin and bake for 40 - 50 minutes. I went for 45 minutes and had a balance of cakey and fudgey. Less minutes if you want fudgey, more if you want cakey!<br><br><U>Pressure points and top tips! (from trial and error) =D</u><br><br>1. Use your best tasting chocolate. And don't lick the spoon whilst mixing. Thats unhygienic yo! *grins<br><br>2. Eat it at room temperature for all its mousse-like glory.<br><br>3. Make it, and make someone feel good. Or at least feel shiok.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-bocJYP7-ako/TsaCIljHseI/AAAAAAAAAZQ/vaWyKxAmnis/s1600/IMG_1659.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="http://2.bp.blogspot.com/-bocJYP7-ako/TsaCIljHseI/AAAAAAAAAZQ/vaWyKxAmnis/s400/IMG_1659.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5676367464377070050" /></a><br>Nomnomnom. =)distracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.com1tag:blogger.com,1999:blog-7737169840124604337.post-50610034995048496172011-11-14T05:04:00.000-08:002011-11-14T05:31:50.598-08:00Daring Cook's October Challenge - Cooking with Tea<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-N6I-U-xcCvk/TsEVjaLuwFI/AAAAAAAAAYU/m4Crp3sCoBc/s1600/IMG_1512_2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="http://3.bp.blogspot.com/-N6I-U-xcCvk/TsEVjaLuwFI/AAAAAAAAAYU/m4Crp3sCoBc/s400/IMG_1512_2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5674840703531663442" /></a><br><i>dinner! with pan fried shiitake mushroom crusted salmon</i><br><br><br />Sarah from Simply Cooked was our November Daring Cooks’ hostess and she challenged us to create something truly unique in both taste and technique! We learned how to cook using tea with recipes from Tea Cookbook by Tonia George and The New Tea Book by Sara Perry.<br><br>Oh man. This was such a good challenge. I'm ashamed to admit that I didn't give it a proper attempt. It was such a busy month with so many tests that was just swirling by every 2 days. On a brighter note, I PASSED MY OPERATIVE EXAMS! <i>*throws confetti into the air*</i> Operative is about the handiwork component of Dentistry, where we drill cavities and then fill them up with restorative material like tooth colored composite or amalgam fillings. It's my greatest fear for this year and I am glad that I've managed to overcome this portion of my undergraduate studies.<br><br>Nonetheless, that's not much excuse for not cooking with tea since I've got to eat and I've been stir frying lotsa other stuff instead. I've initially wanted to go for Cha Soba, making Japanese buckwheat noodles with the addition of matcha (green tea) but there just wasn't enough time to sit down and knead some noodles. One thing led to another and well, its the reveal date and I've yet to cook any tea related food. So I've decided to wing it and cook plain Soba noodles and tea dipping sauce.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-N7ihPpUtx78/TsEU5Xr1UII/AAAAAAAAAYI/4yKikULjvKI/s1600/IMG_1515.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-N7ihPpUtx78/TsEU5Xr1UII/AAAAAAAAAYI/4yKikULjvKI/s400/IMG_1515.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5674839981306499202" /></a><br><i>soba with black tea and ginger dipping sauce</i><br><br>Not as good as it sounds. This is one of those things that looked better than it tasted. And it doesn't even look good either. Not much of a lighting I've got here at night. =(<br><br>The taste was, well... erm... weird. I used some Lipton black tea with a ginger slice. I added some soy sauce and mirin into the concoction and was hoping that it'll taste umami-ish but the mirin was just...... BLEGH. I should have added in some sugar in hindsight, as that would have balanced out the vinegar taste of mirin much more. Sigh!<br><br>The accompaniment fared much better though. It was a pan fried shiitake mushroom crusted salmon with teriyaki sauce. YUM! Double YUM! The shiitake was subtle but absolutely yummy and the teriyaki sauce went really well with it! =D Pity it wasn't really well cooked though URGH first time pan frying a salmon. Will do better next time!<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-3qOdXDWOV0E/TsEXLg-vcKI/AAAAAAAAAYg/MH9fm50DmHQ/s1600/IMG_1521.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="http://1.bp.blogspot.com/-3qOdXDWOV0E/TsEXLg-vcKI/AAAAAAAAAYg/MH9fm50DmHQ/s400/IMG_1521.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5674842492062625954" /></a><br><i>not that well cooked. =(</i><br><br>No recipe though, since it was a tea challenge and I've failed in that aspect. Gah! On another note, new plates! =Ddistracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.com0tag:blogger.com,1999:blog-7737169840124604337.post-67680718054995472552011-11-12T05:42:00.000-08:002011-11-12T06:42:44.760-08:00Carious: ProcrastinationWell, it isn't that I haven't been cooking or baking (as my facebook friends can tell you). I just haven't been blogging. Too busy, too lazy, and too uninspired to blog as well. I keep looking at the photos of what other bloggers put up and I am just looking down at my toes and wriggling them in shame. <br><br>HOW TO FIGHT? THEIR PHOTOS SO NICE..<br><br>Pfft. Anyway, I've decided to procrastinate a little during this exam period of mine and put up an entry with the nicest looking food photo I got. Camera courtesy of a dear friend, ZX. ;)<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-hFc22Sm1yGI/Tr55uDj7V-I/AAAAAAAAAXg/51WdF1JPZI4/s1600/IMG_1259.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-hFc22Sm1yGI/Tr55uDj7V-I/AAAAAAAAAXg/51WdF1JPZI4/s400/IMG_1259.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5674106412670343138" /></a><br><i>Procrastination</i><br><br>Oh yes I did. I unabashedly called this cake Procrastination. I made this cake on a whim because I was really craving for a layered petite gateux, which Perth lacks. Like seriously, CK and I have yet to see ANY shop that sells petite gateux other than an Opera. WHERE ARE THE HAUTE PATISSERIES IN PERTH?! Gah. I am so going to wipe out my cake limit in Singapore. I've bookmarked a list of dessert places to go and man will I be gaining some awesome pounds this coming holidays.<br><br>It's inspired by <a href="http://www.parispatisseries.com/wp-content/uploads/2010/05/aoki_valencia_1.jpg">Sadaharu Aoki's Valencia</a>, a 5 layer dreamy beauty topped with a stunning crown. Mine was a 4 layer wannabe with an orange slice. Hahaha. *looks down in shame and wriggles toes again*. But oh well, I'll up my game, one cake at a time!<br><br>Procrastination comprises of a base of chocolate biscuit joconde, followed by a layer of chocolate orange almond praline feuillantine, followed by a dark chocolate mousse and a bitter orange mousse. I mish-mashed the recipes from all over the place and winged it for the feuillantine layer with what I thought would make yummy feuillantine (read lotsa chocolate, lotsa nuts, lotsa love).<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-uh0o4XuDWWw/Tr5-ULKjVgI/AAAAAAAAAXs/jTJretOaAbo/s1600/IMG_1251_2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="http://4.bp.blogspot.com/-uh0o4XuDWWw/Tr5-ULKjVgI/AAAAAAAAAXs/jTJretOaAbo/s400/IMG_1251_2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5674111465592935938" /></a><br><i>the other slices</i><br><br>Consistency is clearly my weak point here. Couldn't get consistent orange slices, consistent layers and good lines and consistent cuts. Terrible! The taste itself was pleasant and addictive, with a nice bitter orange taste that is complemented so well by the oodles of dark chocolate in the other 3 layers. However, I guess the component that I liked the least was the bitter orange mousse, which was slightly bitter cause I didn't add any sugar at all. The texture of the orange mousse wasn't as creamy as I would have wanted it as well but it didn't stick out like a sore thumb when all the components were eaten together. <br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-eblWJho9SQE/Tr6ATLDNGNI/AAAAAAAAAX4/1bGAQBWWiEA/s1600/IMG_1287.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-eblWJho9SQE/Tr6ATLDNGNI/AAAAAAAAAX4/1bGAQBWWiEA/s400/IMG_1287.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5674113647405504722" /></a><br>nomnomnom<Br><br>I ended up with 8 slices and plenty of scraps. Thankfully, I have grand plans for the scraps hahahaha. Shall update soon! =D<br><br><b><u>Recipe</b></u><br><br><B>Chocolate biscuit joconde</b><br>70g ground almonds<br />70g powdered sugar<br />70g egg yolks<br />30g egg whites<br />130g egg whites<br />45g caster sugar<br />55g cake flour<br />20g cocoa powder<br />25g melted butter, melted & cooled<br><br>1. Sift powdered sugar and ground almonds in a bowl. Add in all the egg yolks & 30g egg whites and whisk until pale and thick. Sift cake flour and cocoa powder together and fold into the egg mixture before folding in melted butter. In another bowl whisk 130g egg whites and 45g sugar until stiff peaks, then fold the meringue into the chocolate mixture. Spread mixture on baking tray lined with baking paper then bake in a preheated oven of 230C for 5-6 mins. The sponge is ready when it bounces back when pressed.<br><br><b>Chocolate feuillantine</b><br>100g almond praline paste<br />25g dark choc, melted & cooled til lukewarm<br />1/4 cup feuilletine flakes (I used wafer crumbs)<br />1/2 tbsp butter, melted & cooled<br />1/4 cup chopped almonds<br />2 tablespoon dried orange zest<br><Br>2. Combine everything in a bowl and mix. Then spread unto joconde and chill.<br><br><b>Dark chocolate mousse</b><br>220ml whipping cream, whipped<br />30g mascarpone)<br />25g caster sugar<br />50g egg yolks<br />100g good dark chocolate, melted & cooled<br><br>3. Make the pâte à bombe by placing the mascarpone and sugar in a saucepan and bring to a boil, and keep it boiling. Then whisk egg yolks until pale yellow and add in the boiled sugar mixture. Continue to whisk until the yolks are thick and pale. Then, fold in the melted choc followed by whipped cream. Spread over the chilled sponge and feuillantine and return to chill.<br><br><b>Bitter orange mousse</b><br>4 - 5 oranges<br>1 cup whipping cream, whipped<br><br>4. Remove the zest of the oranges. Cut the oranges into little pieces and heat them in a skillet until the juices boil. Then, whizz them all in a food processor until they become a fine thick puree. Sieve the mixture and collect about 1 1/4 cup of sieved puree. You may add about 1 - 2 tablespoons of sugar if you'd like. When the puree has cooled, whip the whipping cream till soft peaks and tip the puree in and whisk until the 2 mixtures has JUST combined. Don't overwhip. Spread on top of the chocolate mousse and chill.<br><br>Well, there's that! =)<br><br><u>Pressure points and top tips! (from trial and error) =D</u><br><br>1) Spread as evenly as you can because it really shows! <br><br>2) You can freeze them to store them but remember to eat them when it has thoroughly thawed!distracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.com0tag:blogger.com,1999:blog-7737169840124604337.post-60976838256740130062011-10-26T22:10:00.000-07:002011-10-26T22:35:18.785-07:00Daring Baker's October's Challenge - Povitica<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-0dnqlh9RvpM/TqjoquVDjhI/AAAAAAAAAW4/RGzrVVmHwJ0/s1600/IMG_3784.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/-0dnqlh9RvpM/TqjoquVDjhI/AAAAAAAAAW4/RGzrVVmHwJ0/s400/IMG_3784.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5668035951734263314" /></a><br><i>Sliced up and ready to be eaten</i><br><br>So after last month's accident of not finding time to bake the croissants, I was determined to fulfill this month's challenge. Thankfully, I had more time in the schedule this month and promptly made it on the first week, when one of our lectures got cancelled and I had an afternoon off. Yippee!<br><br>The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!<br><br>This bread is really yummy! CK and I loved the filling to bits. Hard to go wrong with that sort of filling actually. Plenty of nuts, butter, milk, eggs, cinnamon. Yum. Double yum. <br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-C6iwsKCh2E4/Tqjpu6Z2u1I/AAAAAAAAAXE/0xHs952af54/s1600/IMG_3786.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-C6iwsKCh2E4/Tqjpu6Z2u1I/AAAAAAAAAXE/0xHs952af54/s400/IMG_3786.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5668037123206724434" /></a><br><i>innards</i><br><br>The bread came out slightly dry though. Wonder if it's due to our poor handling as some people seem to have moist ones. The filling wasn't grounded as fine as well so the pattern was disrupted by the larger walnut chunks.<br><br>Thanks Jenni for the excellent challenge and exposure! =D<br><br>Quarter Batch Dough Ingredients (Makes one loaf 1.25 lbs/565 grams) <br><br>To activate the Yeast:<br> 1⁄2 Teaspoon (21⁄2 ml/21⁄4 gm)<br> Sugar 1⁄4 Teaspoon (11⁄4 ml/3⁄4 gm) <br>All-Purpose (Plain) Flour<br>2 Tablespoons (30 ml) Warm Water <br>1 1⁄2 Teaspoons (71⁄2 ml/31⁄2 gm/0.125 oz/1⁄2 sachet) Dry Yeast<br><br><br />Dough:<br>1⁄2 Cup (120 ml) Whole Milk <br>3 Tablespoons (45 ml/43 gm/11⁄2 oz) <br>Sugar <br>3⁄4 Teaspoon (33⁄4 ml/9 gm/0.17 oz) Table Salt <br>1 Large Egg<br> 1 tablespoon (30 ml/30 gm/1⁄4 stick/1 oz) Unsalted Butter, melted<br> 2 cups (480 ml/280 gm/10 oz/0.62 lb)<br> All-Purpose Flour, measure first then sift, divided<br><br><br />Topping:<br>2 Tablespoons (30 ml) Cold STRONG Coffee <br>1 1⁄2 Teaspoons (71⁄2 ml/7 gm/1⁄4 oz) Granulated Sugar <br>Melted Butter<br><br><br />Quarter Batch Filling Ingredients (enough filling for one loaf) <br>13⁄4 Cups (420 ml/280 gm/10 oz) Ground English Walnuts<br> 1⁄4 Cup (60 ml) Whole Milk <br>1⁄4 Cup (60 ml/58 gm/1⁄2 stick/2 oz) Unsalted Butter<br>1 Egg Yolk From A Large Egg, Beaten<br> 1⁄4 Teaspoon (11⁄4 ml) Pure Vanilla Extract <br>1⁄2 Cup (120 ml/115 gm/4 oz) Sugar<br> 1⁄4 Teaspoon (11⁄4 ml/1 gm) <br>Unsweetened Cocoa Powder <br>1⁄4 Teaspoon (11⁄4 ml/3⁄4 gm) Cinnamon<br><br>Directions:<br><br><br />To Activate Yeast:<br>1. In a small bowl, stir sugar, flour, and the yeast into cup warm water and cover with plastic wrap.<br><br>2. Allow to stand for 5 minutes<br><br>To Make the Dough:<br><br />3. In a medium saucepan, heat the milk up to just below boiling (about 180°F/82°C), stirring constantly so that a film does not form on the top of the milk. You want it hot enough to scald you, but not boiling. Allow to cool slightly, until it is about 110°F/43°C.<br><br>4. In a large bowl, mix the scalded milk, sugar, and the salt until combined.<br><br>5. Add the beaten eggs, yeast mixture, melted butter, and 1 cup of flour.<br><br>6. Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl.<br><br>7. Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick.<br><br>8. Place dough in lightly oiled bowls, cover loosely with a layer of plastic wrap and then a kitchen towel and let rise an hour and a half in a warm place, until doubled in size.<br><br><br />To Make the Filling<br>9. In a large bowl mix together the ground walnuts, sugar, cinnamon and cocoa. <br><br>10. Heat the milk and butter to boiling. <br><br>11. Pour the liquid over the nut/sugar mixture. <br><br>12. Add the eggs and vanilla and mix thoroughly.<br><br><br />13. Allow to stand at room temperature until ready to be spread on the dough.<br><br> 14. If the mixture thickens, add a small amount of warm milk.<br><br><br />To Roll and Assemble the Dough:<br>15. Spread a clean sheet or cloth over your entire table so that it is covered. <br><br>16. Sprinkle with a couple of tablespoons to a handful of flour (use flour sparingly) <br><br>17. Place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle<br />and working your way out, until it measures roughly 10-12 inches (251⁄2 cm by 301⁄2 cm) in diameter.<br><br>18. Spoon some of the melted butter on top. <br><br>19. Using the tops of your hands, stretch dough out from the center until the dough is thin and<br />uniformly opaque. You can also use your rolling pin, if you prefer. <br><br>20. As you work, continually pick up the dough from the table, not only to help in stretching it<br />out, but also to make sure that it isn’t sticking. <br><br>21. When you think it the dough is thin enough, try to get it a little thinner. It should be so thin<br />that you can see the color and perhaps the pattern of the sheet underneath.<br><br>22. Spoon filling (see below for recipe) evenly over dough until covered.<br><br>23. Lift the edge of the cloth and gently roll the dough like a jelly roll.<br><br><br />24. Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in the shape of a “U”, with the ends meeting in the middle. You want to coil the dough around itself, as this will give the dough its characteristic look when sliced.<br><br> 25. Brush the top with a mixture of 1⁄2 cup (120 ml) of cold STRONG coffee and 2<br />tablespoons (30ml/28 gm/1 oz) of sugar. If you prefer, you can also use egg whites in place of this. <br><br>26. Cover pans lightly will plastic wrap and allow<br />to rest for approximately 15 minutes. <br><br>27. Preheat oven to moderate 350°F/180°C/gas<br />mark 4. <br><br>28. Remove plastic wrap from dough and place<br />into the preheated oven and bake for approximately 15 minutes. <br><br>29. Turn down the oven temperature to slow 300°F/150°C/gas mark 2 and bake for an additional 45 minutes, or until done.<br><br>30. Remove bread from oven and brush with melted butter.<br><br>31. Check the bread every 30 minutes to ensure that the bread is not getting too brown. You may cover the loaf with a sheet of aluminum foil if you need to.<br><br>32. Remove from the oven and allow to cool on a wire rack for 20-30 minutes.<br><br>33. It is recommended that the best way to cut Povitica loaves into slices is by turning the loaf upside down and slicing with a serrated knife.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-OEZGjmU_JeQ/Tqjtaj9kSYI/AAAAAAAAAXQ/pNschzdOUlk/s1600/IMG_3787.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-OEZGjmU_JeQ/Tqjtaj9kSYI/AAAAAAAAAXQ/pNschzdOUlk/s400/IMG_3787.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5668041171631622530" /></a><br><i>nomnomnom</i>distracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.com1tag:blogger.com,1999:blog-7737169840124604337.post-74854763698536799862011-10-14T08:09:00.000-07:002011-10-26T22:35:52.908-07:00October Daring Cook's Challenge - Moo Shu Pork<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-ci90dJXaUBs/TphRPBeG-0I/AAAAAAAAAWo/IlxUkOpWWhs/s1600/IMG_3826.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-ci90dJXaUBs/TphRPBeG-0I/AAAAAAAAAWo/IlxUkOpWWhs/s400/IMG_3826.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5663365849953008450" /></a><br />The October Daring Cooks' Challenge was hosted by Shelley of C Mom Cook and her sister Ruth of The Crafts of Mommyhood. They challenged us to bring a taste of the East into our home kitchens by making our own Moo Shu, including thin pancakes, stir fry and sauce.<br><br>To be frank, I've only ever heard of Moo Shu on TV and have never seen it in Chinese restaurants. And coming from Asia as well, I am really intrigued at the description about Moo Shu because seriously, I've never freakin heard of ittt.<br><br>My housemate and I followed pretty much true to the stir fry recipe, hoisin sauce and thin pancakes. All in all, pretty yummy when put together!<br><br>Moo Shu Pork:<br />Serves 4 <br>Preparation time: 25-30 minutes <br>Cooking time: 6-8 minutes<br><br><br />Ingredients<br><br />2/3 cup (1 oz) (30 gm) Dried black fungus ('wood ears') <br>1⁄2 lb (450 gm) pork loin or butt <br>3⁄4 cup (31⁄2 oz) (100 gm) bamboo shoots, thinly cut<br> 3 cups (6 oz) (170 gm) Chinese cabbage (Napa cabbage), thinly cut <br>3 large eggs<br><br />1 teaspoon (5 ml) (6 gm) salt<br> 4 tablespoons (60 ml) vegetable oil <br>2 scallions <br>1 tablespoon (15 ml) <br>light soy sauce<br> 2 teaspoons (10 ml) rice wine <br>A few drops sesame oil<br><br>Directions:<br><br><br />1. Soak the fungus in warm water for 10-15 minutes, rinse and drain. Discard any hard stalks, then thinly shred.<br /><br>2. Thinly cut the pork, bamboo shoots and Chinese cabbage into matchstick-sized shreds. <br /><br>3. Lightly beat the eggs with a pinch of salt. <br /><br>4. Heat about 1 tablespoon (15 ml) oil in a preheated wok and scramble the eggs until set, but not too<br />hard. Remove and keep to one side. <br /><br>5. Heat the remaining oil. Stir-fry the shredded pork for about 1 minute or until the color changes. Add<br />the fungus, bamboo shoots, Chinese cabbage and scallions. Stir-fry for about 2-3 minutes, then add the remaining salt, soy sauce and wine. Blend well and continue stirring for another 2 minutes. Add the scrambled eggs, stirring to break them into small bits. Add the sesame oil and blend well.<br><br>Hoisin sauce<br>Ingredients<br><br><br />4 tablespoons (60 ml) soy sauce <br>2 tablespoons (30 ml) peanut butter OR black bean paste <br>1 tablespoon (15 ml) honey OR molasses <br>2 teaspoons (10 ml) white vinegar <br>1/8 teaspoon (2⁄3 ml) garlic powder<br> 2 teaspoons (10 ml) sesame seed oil<br> 20 drops (1⁄4 teaspoon) Chinese style hot sauce (optional, depending on how hot you want your hoisin sauce) <br>1/8 teaspoon (2⁄3 ml) black pepper<br><br><br />Directions:<br>Simply mix all of the ingredients together by hand using a sturdy spoon. At first it does not appear like it will mix, but keep at it just a bit longer and your sauce will come together.<br><br>Pancakes<br>Ingredients<br><br><br />4 cups (960 ml) (560 gm) (193⁄4 oz) all-purpose flour <br>About 11⁄2 cup (300ml) (10 fl oz) boiling water <br>1 teaspoon (5 ml) vegetable oil <br>Dry flour for dusting<br><br><br />Directions:<br>1. Sift the flour into a mixing bowl. Gently pour in the water, stirring as you pour, then stir in the oil. Knead the mixture into a soft but firm dough. If your dough is dry, add more water, one tablespoon at a time, to reach the right consistency. Cover with a damp towel and let stand for about 30 minutes.<br /><br>2. Lightly dust the surface of a worktop with dry flour. Knead the dough for 6-8 minutes or until smooth, then divide into 3 equal portions. Roll out each portion into a long sausage and cut each sausage into 8-10 pieces. Keep the dough that you are not actively working with covered with a lightly damp dish cloth to keep it from drying out.<br /><br>3. Roll each piece into a ball, then, using the palm of your hand, press each piece into a flat pancake. Dust the worktop with more dry flour. Flatten each pancake into a 6 to 8 inch (15 cm to 20 cm) circle with a rolling pin, rolling gently on both sides.<br /><br>4. Place an un-greased frying pan over high heat. Once the pan is hot, lower the heat to low and place the pancakes, one at a time, in the pan. Remove when little light-brown spots appear on the underside. Cover with a damp cloth until ready to serve.distracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.com1tag:blogger.com,1999:blog-7737169840124604337.post-81851147071598892882011-09-14T07:28:00.000-07:002011-09-14T09:07:07.907-07:00August 2011 Daring Cooks: Stock to Soup to Consomme<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-WUbOyCMrptw/TnC7jrrz3PI/AAAAAAAAAWQ/axzkTfcYipk/s1600/IMG_0530.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="http://4.bp.blogspot.com/-WUbOyCMrptw/TnC7jrrz3PI/AAAAAAAAAWQ/axzkTfcYipk/s400/IMG_0530.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5652223754046266610" /></a><br><i>Chicken soup with daikon, celery, carrot, been sprout</i><br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-_JTpg3pdpSA/TnC9ZXN9UEI/AAAAAAAAAWY/KYhgvpV52FE/s1600/IMG_0531.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="http://1.bp.blogspot.com/-_JTpg3pdpSA/TnC9ZXN9UEI/AAAAAAAAAWY/KYhgvpV52FE/s400/IMG_0531.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5652225775776911426" /></a><br><i>Paired with the compulsory accompaniment, homemade noodles! =)</i><br><br>Peta, of the blog Peta Eats, was our lovely hostess for the Daring Cook‟s September 2011 challenge, “Stock to Soup to Consommé”. We were taught the<br />meaning between the three dishes, how to make a crystal clear Consommé if we so chose to do so, and encouraged to share our own delicious soup recipes!<br><br>This challenge was actually really fun! Pity we didn't go all the way to make the soup to the consomme though cause we realized that we had no eggs when we were trying out the challenge but I reckon this won't be our last soup and there will definitely come a chance where we will attempt a consomme! <br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-wR2uTOOswp4/TnDBhkOzQyI/AAAAAAAAAWg/goYDfePPJno/s1600/IMG_0513.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="http://4.bp.blogspot.com/-wR2uTOOswp4/TnDBhkOzQyI/AAAAAAAAAWg/goYDfePPJno/s400/IMG_0513.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5652230314755572514" /></a><br><i>Making the egg noodles</i><br><br>The egg noodles were pretty challenging, to say the least. Rolling it out to the consistency we want and then cooking it is not that easy. Furthermore, we only had a rolling pin to help us on our way. CK attempted mee pok (fettucine shaped) while I attempted mee (spaghetti shaped). His mee pok came out beautifully but I can't say the same for my mee. The shapes were irregular, with some parts being thicker than others, so the cooking wasn't uniform. Urgh.<br><br><b>Recipe</b><br><br>I can't remember what I did for the stock so I'll just share a recipe from Peta.<br><br>Stock<br />1 kg chicken bones or skinned Marylands 1 boiling chicken or 2 kg (21⁄4 lb) wings 400 gm (14 oz) onions, about 4 medium 400 gm (14 oz) carrots, about 6 medium 200 gm (7 oz) celery, about 4 large ribs<br />50 gm (13⁄4 oz) dried mushrooms, about 12 200 gm (7 oz) broccoli stalk, two large stalks<br><br />Soup or Consommé<br />2 litres (8 cups/2 quarts) chicken stock 500 gm (1 lb) chicken mince 2 whole star anise 1 cinnamon stick<br />4 cm (11⁄2 inch) piece fresh ginger, peeled, thinly sliced 1 stalk lemongrass, bruised 4 cm (11⁄2 inch) piece fresh ginger, extra, peeled, chopped 1⁄2 red capsicum (red bell pepper), chopped 2 spring (green) onions, chopped 4 kaffir lime leaves, finely shredded 2 red bird's eye chillies, seeded (optional), thinly sliced 1⁄2 cup (120 ml) (30 gm) (1 oz) Vietnamese mint leaves 1 cup (240 ml) (60 gm) (2 oz) coriander (cilantro) (Reserve 18 of the smallest leaves and 6 of the tips for service) wash the rest of the bunch including the roots. 1/4 cup (60ml) lime juice 1 - 2 tablespoons (30 ml) fish sauce<br /><br>Clarifying the soup<br />1 egg white per 4 cups of stock (for clarifying) <br>1 cup crushed ice per 4 cups of stock<br><br><b>Directions</b><br><br>Step 1 - Stock<br><br>1. Cook your bones and chicken until brown. 2. Sweat the vegetables in the oil or butter until soft.<br> 3. Put ingredients in a stockpot and cover with cold water. <br>4. Cover with a lid, then bring to a boil on medium-high heat. <br>5. Reduce heat to medium-low. Simmer uncovered, skimming foam from surface, for 2 hours or<br />until meat falls from bone. Lift out the chicken and keep for another use. 6. Strain stock through a muslin-lined sieve. Discard solids.<br /><br>Step 2 – Soup<br />1. Fry the mince until brown and cooked. Allow any juices to cook off. You don‟t want any burnt bits as it will make your stock bitter.<br />2. Add the rest of the ingredients and simmer for 30 – 40 minutes 3. Skim off any fat. 4. Strain the soup to remove any solids. Allow 1 cup/240ml per serve<br /><br>Step 3 – Consommé (clarified with egg whites)<br />1. Place egg whites in a bowl. This is the time to taste your stock and decide if it needs more flavourings or salt and pepper. Add seasoning to the egg whites.<br />2. Whisk the whites to a bubbly froth and add the crushed ice. <br>3. Add to the cooked meat. Mix together. <br>4. Add this mixture to the simmering stock. Whisk for a slow count of three. <br>5. Let it heat slowly back to a simmer. Don‟t stir it again.<br /><br />6. The raft is a delicate thing. It is vital it doesn‟t break apart (if it breaks apart it will all mix back into the soup and you‟ll have to start again with the egg whites.), you want to bring it up to a simmer very slowly. Keep a close eye on it. I try to push the middle back so I get a good hole. Once the raft is substantial, break a little hole in it if there isn‟t already one.<br />7. As the consommé simmers, you will see bubbles and foam, come up through your hole. Skim it off and throw it away. When the bubbles stop coming and the consommé looks clear underneath, then you‟re ready to take it out. Remove the pot from the heat and let it sit for ten minutes.<br />8. Removing the consommé from underneath the raft is another nerve racking procedure. You want to break as little of the raft as possible, but you have to get underneath it to remove the liquid.<br />9. Enlarge your hole with a ladle and spoon it all out as gently as you can. You can strain it if you want too but hopefully the liquid is clear. Once you‟ve removed all of the consommé from the pot discard the raft. If you have never made a consommé before Victory dances and loud cheering are totally appropriate.<br />10. Now you are ready to serve.<br><br>For egg noodles<br><br>1 large egg yolk<br>1/4 cup of water<br>1/2 teaspoon salt<br>1 cup flour<br><br>1) Mix everything in a bowl and knead until stiff and elastic<br>2) Let the dough sit and rest in a covered area for 30 minutes<br>3) Roll into desired shapes!<br>4) Cook them in boiling water for about 1minute, depending on your thickness really. The mee pok took 1 minute. The noodles took about 2.<br><br>Make some noodles today and work your arms out! =Ddistracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.com0tag:blogger.com,1999:blog-7737169840124604337.post-32655805442728658892011-09-10T09:07:00.000-07:002011-09-10T19:22:59.258-07:00Lor Bak (Braised Pork)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-yAKJbI-84L0/TmuMQN0-FcI/AAAAAAAAAVo/Kqi5_dIpfnM/s1600/IMG_3733.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-yAKJbI-84L0/TmuMQN0-FcI/AAAAAAAAAVo/Kqi5_dIpfnM/s400/IMG_3733.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5650764367684048322" /></a><br />Oh. Man.<br><br>I love Lor Bak. I love the melt-in-your-mouth texture of the meat, I love the fragrant and delicious braising liquid smothered over my rice, I love the accompaniments to the dish like the semi-solid garlic cloves, eggs and sometimes tau kwa and tau pok. <br><br>Damn I just love to eat.<br><br>I've made this a couple of times and each time I'm learning more and more about it's preparation then the previous attempt. And each time I feel that it's getting better and better and better. I can't wait to make this again and hopefully one day, attain the level of yum that is conjured by my grandma. In fact, I'm gonna spend more time in my grandma's kitchen and pick up her mad awesome cooking skills!<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-a7r-4enFOR4/TmuOPXzdxjI/AAAAAAAAAVw/MCDG_FM8Y1o/s1600/IMG_3716.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-a7r-4enFOR4/TmuOPXzdxjI/AAAAAAAAAVw/MCDG_FM8Y1o/s400/IMG_3716.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5650766552205477426" /></a><br><i>The magical ingredients!</i><br><br><b>Grandma's Braised Pork</b><br><br>500g of pork belly. I used a loin portion which has less fat and more meat. But if you can, use pure unadulterated pork belly. =D<br>3 tablespoon dary soy sauce<br>2 tablespoon light soy sauce<br>2 teaspoon 5 spice powder<br><br>2 tablespoons of brown sugar<br>2 tablespoons of oil (I used vegetable oil.)<br>4 cloves<br>12 white peppercorn (more is fine.. I bumped it up to 1 tablespoon after taking this photo)<br>1 cinnamon stick<br>2 star anise<br>11 cloves of garlic (but the more the merrier, really!)<br><br>Hard boiled eggs if desired. I tossed in a couple 15minutes before serving so that it absorbs the color.<br><br> 1) Marinate the pork in the soy sauces and 5 spice powder for at least 2 hours. Overnight is best! <br>2) Start cooking approximately 2 hours before serving this dish.<br>3) Heat the braising pan on medium high heat. <br>4) Fry the dry spices without adding any oil to let the oils of the spices come out, for about 2minutes.<br>5) Add the oil in and let the oil heat up, about a minute<br>6) Add the brown sugar and fry until it has dissolved, about a minute<br>7) Put in the pieces of pork and fry them until the sides have browned, about 3 minutes. Then, flip the pork around and brown the other side, another 3 minutes.<br>8)Once the pork has browned, add enough water to barely cover the top if you have to. I didn't have to as my pork released a fair amount of water.<br>9) Toss in the garlic, unpeeled and turn the heat to low and cover the pot.<br>10) Let it simmer in the liquid (braising!) for a good 1 hour or more, stirring occasionally (like every 15minutes?) to ensure that it doesn't burn and to ensure even braising of both sides of the meat. Also, top up the water until the water level in the pot BARELY covers the surface of the pork when required to ensure enough braising action goes on.<br>11) Meat is done in half an hour if in a hurry but will become AWESOME in an hour or more. ;)<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-zO_43Iv-gmA/TmuSgjJW75I/AAAAAAAAAWA/qlZ698pk__g/s1600/IMG_3731.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-zO_43Iv-gmA/TmuSgjJW75I/AAAAAAAAAWA/qlZ698pk__g/s400/IMG_3731.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5650771245354381202" /></a><br><i>Cutting the pork before serving and licking my fingers behind the lens</i><br><br>So so so yummy. Especially for a student studying overseas, this dish is relatively no fuss, recreates home tastes, and is absolutely comforting. It doesn't take much effort at all and the lingering fragrance really is reminiscent. Ahhhh..<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-UDpijrRr0VQ/TmuTh4nvMQI/AAAAAAAAAWI/2wJcv_SpTnI/s1600/IMG_3736.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/-UDpijrRr0VQ/TmuTh4nvMQI/AAAAAAAAAWI/2wJcv_SpTnI/s400/IMG_3736.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5650772367810441474" /></a>><br><i>Sliced lor bak with egg on a bowl of rice. AWESOME, especially with the gravy.</i><br><br><u>Pressure points and top tips! (from trial and error) =D</u><br><br>1) It's braising, not boiling. Don't pour too much water. Boiling seals in the flavors.<br><br>2) Don't over spice. More is not better for spices.<br><br>3) I used 2 tablespoon of soy sauce and found that it was sufficiently salty. If you want it saltier, add more soy sauce at the end. <br><br>4) Do not waste any of that awesome braising liquid goodness. You WILL be punished in some tiny way or another.<br><br>Oh no... I'm drooling again. T_Tdistracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.com4tag:blogger.com,1999:blog-7737169840124604337.post-50970501653936694292011-09-04T00:56:00.000-07:002011-09-04T07:27:28.576-07:00Fluffy pancakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-qK06o4OnFiY/TmMymK1jkaI/AAAAAAAAAVA/T7_nmCRmh2E/s1600/IMG_0362.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-qK06o4OnFiY/TmMymK1jkaI/AAAAAAAAAVA/T7_nmCRmh2E/s320/IMG_0362.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5648413988978135458" /></a><br><i>Fooling around with the focus..</i><br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-pZD4nWgZXes/TmM28EtO34I/AAAAAAAAAVI/NqB7lVWH8WY/s1600/IMG_0363-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-pZD4nWgZXes/TmM28EtO34I/AAAAAAAAAVI/NqB7lVWH8WY/s320/IMG_0363-2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5648418763336245122" /></a><br><i>Kiwis are beautiful too</i><br><br>I think DSLRs make a world of a difference. Even a shitty layout like the above can look decent, with all the colors popping up, the blurring of the objects not in focus, the sharpness of the images. Gosh. I really need to brush up on my photography.<br><br>It's spring time here in lovely Perth. Strawberries are cheaper again. <i>*hurrah!*</i>And hey, they always look better on camera right? =D<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-gNenwnaNeG8/TmMx5ay5pdI/AAAAAAAAAU4/e457FvCAqcQ/s1600/IMG_0421_2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="http://4.bp.blogspot.com/-gNenwnaNeG8/TmMx5ay5pdI/AAAAAAAAAU4/e457FvCAqcQ/s320/IMG_0421_2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5648413220167853522" /></a><br><br>I love fluffy carbohydrates. I really do. There's something about bread, pancakes, muffins, cakes, paus, buns, pizzas and burgers that just turn me on. Crepes, not so much. But I forgive it as it can be used to stuff with other goodies. Like chocolate mousse. Chocolate brownies. Chocolate cake. Melted chocolate. Chocolate bars...<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-aUR076ClOVo/TmM6C7eI76I/AAAAAAAAAVQ/i9iSK_5QhfY/s1600/IMG_0442.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-aUR076ClOVo/TmM6C7eI76I/AAAAAAAAAVQ/i9iSK_5QhfY/s320/IMG_0442.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5648422179650989986" /></a><br><i>Pancake stack with cut strawberries, kiwis and oodles of maple syrup</i><br><br>Here's a pancake recipe that I go to every single time. It's one of those recipes where after you have it, you know you've struck gold and The Search is over. This recipe is elegant in that it doesn't require out of the ordinary pantry ingredients like buttermilk and/or ricotta cheese to make. Awesome for a poor distracted student. =D<br><br><b>Fluffy pancakes recipe!</b><br><br>The ratio is pretty standard. 1 cup of flour serves 2 hungry growing guys. =D<br><br>1 cup plain flour<br>1 cup milk (I used low fat.)<br>1 large egg, separated (minimum 60g ones please!)<br>1 teaspoon baking powder<br>2 teaspoon sugar<br>1 tablespoon melted butter<br>small pinch of salt, using the thumb, index and middle finger <br><br>1) Heat pan on medium heat. Mix the flour, salt and baking powder together in a big bowl.<br><br>2) Whisk the egg yolk, milk and sugar together in a separate bowl until the sugar has dissolved.<br><br>3) Add the melted butter into the egg yolk mixture and continue whisking until the butter has incorporated into the mixture<br><br>4) Beat the egg whites in a separate clean, dry bowl on low speed on the mixer or patiently with your strong hands until it reaches soft peaks.<br><br>5) Once the whites reach soft peaks, add the wet ingredients into the dry ingredients and whisk normally until no more dry ingredients can be seen. Do not overwork it with a mixer though, don't want to let all the precious air pockets from the baking powder be beaten out of it.<br><br>6) Once the mixture is homogenous, gently fold all of the soft-peaked egg whites INTO the mixture, stopping once no more white streaks are left.<br><br>7) Add a small teaspoon of butter into the pan and let the butter melt before scooping the batter and pouring it unto the hot pan. I used the 1/4 cup measuring cup to scoop the batter because I love the size of the pancakes from it. <br><br>8) Cook for about 1 - 2 minutes or until the bottom of the pancake is nicely browned before flipping and browning the other side. Don't cook at too high a temperature! Medium to medium-high is ample.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-3HQUPQVxrP8/TmOKtlS4MTI/AAAAAAAAAVg/pSgPcEcsbdo/s1600/IMG_0440.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-3HQUPQVxrP8/TmOKtlS4MTI/AAAAAAAAAVg/pSgPcEcsbdo/s320/IMG_0440.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5648510873362772274" /></a><br><i>Drenching our pancakes with maple syrup. And no, we don't need to explain why. ;)</i><br><br><u>Pressure points and top tips! (from trial and error) =D</u><br><br>1) Resist nicking them before plating. You will only end up with enough for 1 plate<br><br>2) Beat the egg whites to soft peaks for easier incorporation. It's harder to fold in stiff peaks and you'll end up smashing out the precious air pockets.<br><br>3) Medium to medium-high heat for pancakes is sufficient! Too high and you'll end up with goo on the inside.<br><br>4) DRENCH your pancakes with maple syrup. Because you're worth it. ;)<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-b8n7A-o8t5U/TmOF_5eEy1I/AAAAAAAAAVY/dJNEgJ_gW5w/s1600/IMG_0446_2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="http://1.bp.blogspot.com/-b8n7A-o8t5U/TmOF_5eEy1I/AAAAAAAAAVY/dJNEgJ_gW5w/s320/IMG_0446_2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5648505690457951058" /></a><br><i>A stack of 5 pancakes, cause thats how we roll~</i>distracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.com2tag:blogger.com,1999:blog-7737169840124604337.post-83662388428681668032011-08-26T06:08:00.000-07:002011-08-26T09:07:58.484-07:00August 2011 Daring Baker's Challenge - Candylicious!The August 2011 Daring Bakers’ Challenge was hosted by <a href="http://lisamichele.wordpress.com/">Lisa of Parsley, Sage, Desserts and Line Drive</a> and <a href="http://www.mandymortimer.com/">Mandy of What the Fruitcake?!</a>. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at http://www.chocoley.com offered an amazing prize for the winner of the most creative and delicious candy!<br><br>Pity the competition is only for people in Canada and the United States. =\<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-x2hNHFmmx_0/TlehCYJoCBI/AAAAAAAAATo/uW6S_dgwATc/s1600/P1020075.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-x2hNHFmmx_0/TlehCYJoCBI/AAAAAAAAATo/uW6S_dgwATc/s320/P1020075.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5645157720146839570" /></a><br><i>A plate of goodies! Truffles and chocolate bark is pure love.</i><br><br> Anyhow, say hello to my new layout! =D I was inspired by the blogs I always frequent and decided that my blog needs change - a new direction, a new vigor, a new life. Although blogging takes quite a bit of time, but it's always such good fun! Shall push on forward with this new commitment (and hopefully still get decent grades in school. =S)<br><br>So this month's challenge was candy making. We had to make 2 different candies, with 1 compulsory one being either a truffle or a filled bonbon and the other one as whatever we liked. Since we were already handling 1.7kg of chocolate (yes, 1.7 kilo-freakin-grams), might as well use some of those for chocolate bark right?<br><br>Right.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-JKYLMOiFb2g/TleiZx_wqQI/AAAAAAAAATw/M38ntamI76c/s1600/P1020071.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-JKYLMOiFb2g/TleiZx_wqQI/AAAAAAAAATw/M38ntamI76c/s320/P1020071.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5645159221733402882" /></a><br><i>1/5 of the mess</i><br><br>To say that we made an epic mess of the kitchen is really playing it down. Even natural disasters don't create such a carnage, really. We had chocolate everywhere! The microwave, the stove, the 3 bench tops, the sink, the table, the chair, the fridge handle, our fingers, my face, my foot, my camera....<br><br>The side of my lips, accidentally of course.<br><br><u>Trivia!</u><br>Bonbons are chocolate coated candies. And "bon" means good in French. <br><br>From Wikipedia of course!<br><br><b>Basic recipe for truffle</b><br><br>1 3⁄4 cup (420 ml/9 oz/250 gm) Dark/Bittersweet Chocolate, finely chopped<br>2/3 cup (160 ml) Double/Heavy Cream (36% - 48% butterfat)<br><br>OR<br><br>1 3⁄4 cup (420 ml/9 oz/250 gm) Milk Chocolate, finely chopped<br>1/2 cup (120 ml) Double/Heavy Cream (36% - 48% butterfat)<br><br>
<br />OR<br><br>1 3⁄4 cup (420 ml/9 oz/250 gm) White Chocolate, finely chopped <br>1⁄4 cup (60 ml) Double/Heavy Cream (36% - 48% butterfat)<br><br>Use the best chocolate you can afford yeah. Cheap chocolate tastes terrible and especially in a recipe like this where you only have 2 ingredients, the quality of the chocolate POPS OUT so loudly. Lindt, Green & Blacks are my go-to brands. =)<br><br><b>Steps</b><br><br>1. Finely chop or grate the chocolate <br>2. Place in a heatproof bowl 3. <br>In a saucepan, heat cream until just about to boil (it will start bubbling around the edges of the pot but it shouldn't boil vigorously)<br>4. Pour the heated cream over the chocolate <br>5. Gently stir the mixture until all the chocolate has melted and it is smooth<br><br><i>
<br />Tip</i>: If you end up with pieces of chocolate that won't melt, put the bowl over simmering water (but not touching the water) and stir gently until it‟s all melted<br><i>
<br />Tip</i>: Be careful if you do need to heat it over simmering water, if the mixture gets too hot it will split and you‟ll end up with gooey chocolate swimming in oil, so don‟t overheat the ganache, steam from a gentle simmer is all you need.<br><br>Of course this is a blank canvas where the truffle can be customized to any flavor you like! For liquer flavors, just stir in 2 tablespoons (or more. or less, but thats blasphemous) of your intended liquor (mmm Whiskey... =D) into the stirred ganache. For infusions such as tea, coffee or spices, put the intended flavors into the cream when you are bringing it to a near-boil. Then, allow the mixture to sit and steep so that all the flavors will be released into the cream. Then, strain the mixture to get the infused cream! For spices, do not add too much as a little amount of spice goes a LONG way.<br><br>Also if you'd like to coat your truffles with chocolate, just melted at least 400g of chocolate for easy handling. You could also temper the chocolate for better finish and texture but we didn't though.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-4qpBQpQ8Wwo/Tleq-I1urfI/AAAAAAAAAUA/7Wrr0hPNtl8/s1600/IMG_3688.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-4qpBQpQ8Wwo/Tleq-I1urfI/AAAAAAAAAUA/7Wrr0hPNtl8/s320/IMG_3688.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5645168642433658354" /></a><br><i>In our first mould, ice cube trays - chilli cinnamon truffle, coffee cardamon truffle</i><br><br>Spiced chocolate tastes truly magnificent. I used to be an anal chocolate purist and never believed in flavoring chocolate. But after trying chilli cinnamon chocolate, my eyes were opened for the very first time and it was like a moment of enlightenment. *signals light-dawning-from-cloud effect* Chilli cinnamon chocolate is a personal favorite. We steeped the cream for 20minutes with <b>3 cut chilli padi</b> and <b>1 cinnamon stick, crushed and broken into many small pieces</b>. For coffee cardamon, we steeped the cream in <b>1.5 tablespoon of crushed coffee bean</b> and <b>8 crushed cardamon pods</b>. <br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-G2wRAcM9th8/Tles4fHsZCI/AAAAAAAAAUI/xXQ0Yspm3ec/s1600/IMG_3689.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-G2wRAcM9th8/Tles4fHsZCI/AAAAAAAAAUI/xXQ0Yspm3ec/s320/IMG_3689.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5645170744358626338" /></a><br><i>Salted caramel filling. Yumsssss</i><br><br>Sweet + salty + chocolatey = ahhhhhhhhhhhhhh<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-ALtDCVhUqls/TletPq3Jk-I/AAAAAAAAAUQ/NgawDNOR808/s1600/IMG_3692.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/-ALtDCVhUqls/TletPq3Jk-I/AAAAAAAAAUQ/NgawDNOR808/s320/IMG_3692.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5645171142647452642" /></a><br><i>Chocolate hazelnut crunch! Who needs ferrero rocher with their measly ONE hazelnut when you can roll your truffle and put 4? =D</i><br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-HZk7Ui1f8nE/Tlet0-xfn5I/AAAAAAAAAUg/kSJE0Z192JE/s1600/IMG_3696.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-HZk7Ui1f8nE/Tlet0-xfn5I/AAAAAAAAAUg/kSJE0Z192JE/s320/IMG_3696.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5645171783647600530" /></a><br><i>With a new mould this time, we put in fresh cut strawberries and crushed pistachio.</i><br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-3B8bluzJPDc/TleukMJ9iyI/AAAAAAAAAUo/yQsHI6Cr9FY/s1600/P1020070.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-3B8bluzJPDc/TleukMJ9iyI/AAAAAAAAAUo/yQsHI6Cr9FY/s320/P1020070.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5645172594693737250" /></a><br><i>Chocolate bark with dried orange peel, almond halves and fennel seed</i><br><br>For our 2nd candy, we made chocolate bark with the leftover melted chocolate. <b>Just spread the melted chocolate on a sheet of baking paper and throw whatever you love on top of it. </b> Our latest flavor obsession was orange, almond and fennel. The fennel seed adds a liquorice flavor that dances off the tastebuds gently. Really yummy!<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-IHWPqv_n1Hg/TlevjsqC0LI/AAAAAAAAAUw/q2ROebBmax8/s1600/P1020082.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-IHWPqv_n1Hg/TlevjsqC0LI/AAAAAAAAAUw/q2ROebBmax8/s320/P1020082.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5645173685749993650" /></a><br><i>Packed into a pretty box for as a present for a friend!</i><br><br><U>Pressure points and top tips! (from trial and error) =D</u><br>1) Repeat after me. I must use the best chocolate I can afford.<br><br>2. Ensure that the melted chocolate do not contact with water or it will become unusable for chocolate coating purposes.<br><br>3. Be daring with the flavors, but do not complicate the story. There's only so many flavors typical tongues can figure out!distracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.com1tag:blogger.com,1999:blog-7737169840124604337.post-40480862832119286472011-08-22T07:11:00.000-07:002011-08-26T05:52:23.987-07:00Plaisir Sucre - Sweet Pleasure, it really was.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-l-W35gVVs8E/TlJkkyxgqHI/AAAAAAAAATI/nqzigrFbDkQ/s1600/IMG_3582.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-l-W35gVVs8E/TlJkkyxgqHI/AAAAAAAAATI/nqzigrFbDkQ/s320/IMG_3582.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5643683866316154994" /></a><br><i>from top - toasted hazelnut, tempered chocolate sheet, chocolate creme chantilly, chocolate ganache, hazelnut praline feuillantine, hazelnut dacquoise.</i><br><br>My very first entremet - a gorgeous 5 layer chocolate dessert from an esteemed pastry chef, Pierre Hermes. Man was this a lot of effort. Took me a good whole day, plenty of equipment, plenty of chocolate, plenty of stray chocolate and of course plenty of finger picking and licking.<br><br>When I first saw the recipe on <a href="http://bossacafez.blogspot.com/2011/06/plaisir-sucre.html">Evan's blog</a>, I knew that I <i>HAD</i> to make it. I've always been an avid reader of her blog. Her food styling, her pictures, her interests in complex desserts and flavors and her talents just never cease to amaze and inspire me. I wish I had as much finesse as her but I know I'm way too new to attain the magic her hands possess. But it's alright. I'll get there some day!<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-yugQN_iNdAQ/TlJnJuzss0I/AAAAAAAAATQ/sRGvw8f4Chc/s1600/IMG_3580.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-yugQN_iNdAQ/TlJnJuzss0I/AAAAAAAAATQ/sRGvw8f4Chc/s320/IMG_3580.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5643686699930006338" /></a><br><br>Gosh I can't even achieve the same effect as her pictures even when I shamelessly copied the positioning. HAHAHA. I've got SO MUCH to learn, and so much more to experiment before I can carve my own style, be it in food styling, photo composition and placement and even blogging styles. <br><br>Back to the entremet now. The taste was divine - indulgent, rich and chocolatey. Exactly what I absolutely adore in a pastry. The hazelnuts were an excellent complement, naturally. The textural elements were amazing - the crispy feuillantine, the crunchy chocolate sheets, the light creamy chocolate creme, the thick ganache, the nutty hazelnut dacquoise all played together like a perfect symphony. This was truly a spectacular creation by a spectacular man in the industry. And I can only look forward to trying the real deal from the man himself, someday.<br><br>The looks have so much more to improve though, on my part. I didn't know how to slice nor store them appropriately so the dacquoise layer got a little sticky and began losing some of its edges here and there. I didn't know how to slice it cleanly as well so there weren't beautiful lines and angles (which I personally believe is critical in displaying finesse and mastery. After all if it's ugly, then what am I paying for, right? <a href="http://www.pierreherme.com/media/catalog/product/cache/2/image/350x/9df78eab33525d08d6e5fb8d27136e95/P/l/Plaisir_Sucre.jpg">Here is the original from Pierre himself!</a>) <br><br>It took so so SO much restraint to not finish them all instead of sharing them with my friends. I remember my sister's face when she first tried it. With wide eyed wonderment and conviction, she said "eh that pastry is Very good. Very good. omg its Very good". =)<br><br> The recipe itself assumes some basic knowledge in handling of each component and hence, is very skeletal. I'll share some tips though, things that I've encountered along the way.<br><br>Adapted from Evan's blog, from Chocolate Desserts by Pierre Hermes.<br><br>Makes 8 3 x 11cm entremet, with plenty of components left over<b>Tempered milk chocolate sheets</b><br>at least 450g milk couverture choc. please splurge and get a good chocolate. =D The actual <br><br><b>Chocolate creme</b><br>143g milk choc, splurge and get good chocolate!<br>218ml whipping cream<br><br><b>Hazelnut dacquoise</b><br>35g ground hazelnuts<br>50g icing sugar<br>45g egg whites, room temp (about 2 egg whites)<br>1.5 tbsp caster sugar<br>1/2 cup whole hazelnuts, toasted, skinned & halved<br><br><b>Hazelnut praline feuillantine</b><br>100g nutella or hazelnut praline paste<br>25g milk choc, melted & cooled til lukewarm<br>1/2 cup rice krispies or 1/4 cup feuilletine flakes. wafer crumbs work as well. just something to give a textural crunch would suffice! =D<br>1/2 tbsp butter, melted & cooled<br><br><b>Milk choc ganache</b><br>95g milk choc (get good ones once again! =D)<br>83ml whipping cream<br><br><b>Steps</b><br><br>
<br />1. Temper the chocolate. For milk chocolate, the chocolate has to be melted to no more than 49C, then cooled to 27C, then warmed to 30C. The chocolate at 30C will be liquid and flowable. Upon cooling, the tempered chocolate will have an excellent bite (snap, they call it) that is texturally superior to chocolate that isn't tempered. Visit <a href="http://www.joepastry.com/category/techniques/tempering-chocolate/">this site</a> for a step by step photo tutorial on how to temper! <br><br>2. After tempering, <s>spoon them into your mouth with a ladle</s> spread them unto a plastic sheets preferably (I used plastic sheets that printing places use to cover the front of booklets) in a thin layer and score the 3cm by 10cm rectangle shapes. I spread the mixture onto 4 A4 plastic sheets and scored roughly 8 rectangles on every sheet. Be careful here cause they break easily. Not that I minded the extra pieces to eat... The remainder can be refrigerated until needed.<br><br>2. For chocolate creme, chop the chocolate into small pieces and place them into a large clean dry bowl. Bring the cream to a boil and then pour them over the chocolate. After 15 seconds (to let the chocolate gets warmed up) stir the mixture with a clean dry utensil until homogenous and then cover the bowl with plastic, allowing the plastic to touch the surface of the chocolate mixture. Refrigerate for 5 - 6h at least. Before using, whip the mixture until almost firm then re-refrigerate if not using immediately.<br><br>3. For hazelnut dacquoise, sift ground hazelnuts & icing sugar together & set aside. In a clean dry bowl, whisk egg whites until foamy and then gradually add in sugar and whisk until stiff peaks. Fold the hazelnut mixture into the whites gently until all the hazelnut mixture has been incorporated and then spread the mixture evenly onto a 8-inch baking tray lined with parchment paper. Scatter hazelnut halves on top then press down slightly. Bake in a preheated oven of 165C for 25-30 mins or until browned. Leave to cool. The dacquoise will deflate after cooling so don't worry, you didn't fail!<br><br>4. For hazelnut praline feuillantine, place nutella/praline paste in bowl then add in the remaining ingredients the order they're listed. Mix well then spread the praline evenly onto the dacquoise, working from the center and spread as far as it will go to the edges. Refrigerate the spread praline feuillantine for at least 30 mins to firm up. More importantly, resist spooning them into your mouth because you WILL end up with nothing left and may have to remake the entire batch of praline feuillantine.<br><br>5. For the choc ganache, chop the chocolate into small pieces and place them in a clean dry bowl. Bring cream to a boil and then pour the heated cream into the bowl of chopped chocolate. After 15 seconds, stir the chocolate and cream mixture with a clean dry utensil until the chocolate is completely melted (or when the lumpy bits have been eaten). Allow the ganache to cool & thicken or refrigerate until a pipeable consistency. If overchilled, just let the ganache sit out for a while and it'll soften back. If you're in a cold country, you could warm it up in the microwave in 10 second bursts.<br><br>6. To assemble, slice the dacquoise&praline feuillantine into 11x3cm rectangles. I managed to get 7.5 of them. Oops ate the other half. Then, pipe a thin layer of ganache over the dacquoises. Place a milk choc sheet on top, shiny side up and pipe another thin layer of ganache onto the chocolate sheet. Place another chocolate sheet over. Pipe a line of chocolate creme on top of the chocolate sheet and top with one last piece of chocolate sheet. Decorate with toasted whole hazelnuts if desired. I cemented them into place with chocolate ganache.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-bbugQRY5SBE/TlJwGObFrhI/AAAAAAAAATY/OgOc5_0ScbU/s1600/IMG_3585.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-bbugQRY5SBE/TlJwGObFrhI/AAAAAAAAATY/OgOc5_0ScbU/s320/IMG_3585.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5643696535301893650" /></a><br><br><i>LOVE how this picture makes me go weak in my knees. And my heart muscles as well I reckon. </i><br><br><u>Pressure points and top tips! (from trial and error) =D</u><br><br><b>Tempering chocolate</b><br>1) Start with at least 400g so it's easier to handle and temper correctly. A thermometer is recommended, unless of course you've been tempering chocolate all your life and you KNOW what temperature it is at by just the sensation on your fingers and lips (you WILL dip your lips into chocolate when you are tempering. <s>I can't be the only one in the world that does that, right?!)</s> <br><br>2) Youtube it and read up on tempering chocolate thoroughly so you know what you have to achieve.<br><br>3) Lay a HUGE piece of parchment paper on the surface you're working on. Licking parchment paper after tempering seems more dignified than licking the table.<br><br>4) Ensure that everything that the melted chocolate touches is dry = free from ANY water at all. If not it'll cause the chocolate to sieze (become chunky and chalky) and render it completely unusable in its state.<br><br>5) When the chocolate gets chilled in the fridge, it distorts and bends. I used a flat weight (a frozen pizza pizza box) to weigh on top of the chocolate in the fridge so that I will still have my straight rectangles<b><br><br>Chocolate creme chantilly</b><br>6) Please chill it sufficiently. The longer it sits in the fridge, the better. If not, it won't hold its shape when its beaten and all you'll have is a lump of chocolate butter that doesn't fluff. Which isn't necessarily a bad thing of course... But that's another recipe already I reckon.<br><br><b>Hazelnut dacquoise</b><br>7) It's just like making macarons or meringue. I folded the hazelnut powder mixture until it has just disappeared. It doesn't have to be over babied.<br><br>8) The dacquoise will be sticky when it has cooled down for too much and is difficult to handle so don't be surprised that it sticks to the paper!<br><br>Overall there isn't much to look out for since each component on its own is very basic. But the beauty is in the composition of the entire entremet itself. Sweet Pleasure, it really was. From the making, to the plating, to the eating, right down to the sharing. Some people may find it too rich and cloying for their liking though (which happened to me and I had some half eaten entremets left over) but not for me. If I am going to spend some of my calorie credit, it better be on something rich, indulgent and chocolatey. =) distracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.com1tag:blogger.com,1999:blog-7737169840124604337.post-16313156969635834602011-08-19T06:22:00.000-07:002011-08-24T08:08:09.486-07:00Pizza Dough, with love<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://a8.sphotos.ak.fbcdn.net/hphotos-ak-snc6/269032_10150261000519533_665129532_7342543_518641_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 536px; height: 720px;" src="http://a8.sphotos.ak.fbcdn.net/hphotos-ak-snc6/269032_10150261000519533_665129532_7342543_518641_n.jpg" border="0" alt="" /></a><br>Portobello, field and white button mushrooms in garlic, plenty of mozzarella, simple bechamel sauce base and sprinkled with alfalfa sprouts<br><br>
<br />Sorry for being stupendously late, yet again. I don't know why but I can't seem to arrange a time to just sit down and write an entry. I'd like to think that I have too many social activities on my hand that distracts me from cyber world. But alas, I was just procrastinating and reading recipes online, one after another, and another, and another. <br><br>As usual, I was trawling about my favorite food websites Tastespotting and Foodgawker when I saw a deluge of peanut butter pies, with the captions all ending with "for Mikey". And it wasn't long before I found the <a href="http://www.injennieskitchen.com/2011/08/for-mikey.html">root entry</a> that resulted in all the pies being made and posted everywhere.<br><br>When I first read it, I felt a sense of helplessness for Jennie. It was flat out depressing. Then, I began reading the entries of the people who made and posted the recipe, entries of people who knew her personally, entries of people who didn't know her personally, entries of people who wanted to give her the emotional support that she needs. I want to do it too! She needs it! She deserves it. My condolences and my heart goes out to Jennie. Stay strong, live strong, love strong. I didn't make the pie, but I reckon a couple like them needs no pie. The message that she wants to share has already made it's impact. I may not have a pie for Mikey, but I have my pizzas for Mikey.<br><br>And then I felt a pang of fear in my very own heart. It was a heavy sinking feeling, from my heart, to my gut, and probably even sank to the peripheries of my toes.<br><br>I'm so far away from home, from the people whom I love dearly, and from the people who love me dearly. Too far, just too far. Whoever said Perth is near to Singapore is lying. In times like these, even an adjacent room which I can't access is too far, much less an entire Indian Ocean.<br><br>That night, I skyped my family, and I teared. <i>I don't want to be so far away!</i> I silently screamed. I heard their voices, and I hear familiarity, comfort, warmth, love. I want to hear their voices everyday, yelling at me, telling me what to do, nagging at me, snapping at me, with the knowledge that in an Asian culture, all these are expressions of love. I foolishly hated every moment of those situations, and I still do. But when it's no longer available, I find myself longing for it.<br><br>The line that really hit me hard was when she said "I haven't made it in a while, and I've had it on my to-do list for a while now. <br><br><i> I kept telling myself I would make it for him tomorrow.</i>"<br><br>It resonated with me, because my inspiration and my motivation to cook comes from the people around me. It's my personal expression. I cook, I feed, I love. It's how I love people, it's how I give my love, and it's how I want to love. <br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://a7.sphotos.ak.fbcdn.net/hphotos-ak-snc6/269110_10150261000679533_665129532_7342547_7773647_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 720px; height: 540px;" src="http://a7.sphotos.ak.fbcdn.net/hphotos-ak-snc6/269110_10150261000679533_665129532_7342547_7773647_n.jpg" border="0" alt="" /></a><br>Mussels and scallops with onions, tomato base and fresh basil leaves<br><br>My family has been asking me to cook/bake many things. Many many things. My Dad's pretty chill and doesn't request, but I know he'd love a good hot piping bowl of instant noodles, can of beer, and some good ol cheddar sausages. Or for more finesse, a good roast pork with crackling. My Mom has a major sweet tooth, major pastry tooth, major laksa tooth, major bread tooth and requests for them. I probably inherited my food cravings propensity from her. My sister loves pretty and yummy and indulgent pastries, good ol Sunday brunch menu items, and requests for anything that tastes yummy. And many times, I just postponed what they craved, for what I wanted to experiment. They enjoyed it nonetheless, and I enjoyed the process of it. <br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc6/268380_10150261000819533_665129532_7342551_3709307_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 720px; height: 540px;" src="http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc6/268380_10150261000819533_665129532_7342551_3709307_n.jpg" border="0" alt="" /></a><br>Turkey ham with spinach, mozzarella and blackberry jam. My favorite. The crunchy, the chewy, the cold, the hot, the savory, the sweet<br><br>But looking back, I wished I made more of what THEY wanted.<br><br>I now want to share a recipe that I've made twice now. <a href="http://www.jamieoliver.com/recipes/pizza-recipes/pizza-dough">Jamie Oliver's Pizza Dough</a> recipe. I'm pretty sure any pizza dough would work just as well since my untrained tongue can't really tell much difference. But I know the toppings are the ones that I can manipulate and make a world of a difference. But the reason why I want to share this recipe is because this recipe holds a special place in my heart. This really got me from enjoying cooking, straight to Loving cooking. Of the 3 meals I made in Singapore for my family in the Winter holidays of 2011, I remembered this meal the best because my family loved it to bits. BITS. Which made me love this to bits. Which made me love making this for others to bits. <br><br>The above 3 pictures were the pizza I made for my family. There was supposed to be a 4th pizza, which was Honey lemon basil cream cheese with white peach and blueberries, but I unfortunately burnt the crust. Drats. It was such a good combination!<br><br>The steps for the dough was pretty straightforward. Mix them all together and let them rise. The only trick here is to ensure that your yeast is alive and working. Just buy a new batch if you haven't used the previous batch for a long time or it wasn't stored in the freezer and has been around for a long time. The recipe itself could have made enough thin crust pizzas for 12 hungry people to eat to a comfortable satiated level.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/297743_10150296280979533_665129532_7678983_1159918_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 720px; height: 480px;" src="http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/297743_10150296280979533_665129532_7678983_1159918_n.jpg" border="0" alt="" /></a><br>Hawaiian pizza, with 3 slices of mushrooms experimentally placed at the side.<br><br>When I came back to Perth, we threw a pizza party for our small circle of dental classmates and their endeared ones. It was such a lovely gathering, with once again, an outpouring of love<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/300493_10150296281479533_665129532_7678989_6750606_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 720px; height: 480px;" src="http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/300493_10150296281479533_665129532_7678989_6750606_n.jpg" border="0" alt="" /></a><br>Digging in to our first pizza of the night<br><br>Food's good, company's good, always a winning combination.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/300688_10150296281799533_665129532_7678993_331161_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 480px; height: 720px;" src="http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/300688_10150296281799533_665129532_7678993_331161_n.jpg" border="0" alt="" /></a><br>Me eating a pizza and trying to pull a very very stubborn piece of mozzarella from the pizza<br><br>We were also very fortunate to taste the cooking of a chef in training! Here's his creation, which he came up together with his loved one as well..<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://a5.sphotos.ak.fbcdn.net/hphotos-ak-snc6/223658_10150296283324533_665129532_7679021_6450152_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 480px; height: 720px;" src="http://a5.sphotos.ak.fbcdn.net/hphotos-ak-snc6/223658_10150296283324533_665129532_7679021_6450152_n.jpg" border="0" alt="" /></a><br>Salt&pepper chicken with pesto base, mozzarella and crumbled hardboiled egg. And the creators of that brilliant pizza was...<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://a8.sphotos.ak.fbcdn.net/hphotos-ak-ash4/293568_10150296282559533_665129532_7679005_925896_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 720px; height: 480px;" src="http://a8.sphotos.ak.fbcdn.net/hphotos-ak-ash4/293568_10150296282559533_665129532_7679005_925896_n.jpg" border="0" alt="" /></a><br>Need I even come up with a caption for this? Picture speaks a thousand words. <br><br>Whilst I try and recreate a flavor which my family loved so much.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://a1.sphotos.ak.fbcdn.net/hphotos-ak-snc7/297878_10150296283474533_665129532_7679023_355584_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 480px; height: 720px;" src="http://a1.sphotos.ak.fbcdn.net/hphotos-ak-snc7/297878_10150296283474533_665129532_7679023_355584_n.jpg" border="0" alt="" /></a><br>Turkey ham with raspberry jam, rocket and mozzarella<br><br>Always a joy seeing people love the food you make, giving the most sincere smile at that moment because the reflex action simply never lies..<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc6/262573_10150296283759533_665129532_7679025_1834331_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 720px; height: 480px;" src="http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc6/262573_10150296283759533_665129532_7679025_1834331_n.jpg" border="0" alt="" /></a><br>Richard's special. The efforts of a guy who has never cooked anything other than a tuna banana omelette. Pesto, cheese, ham, cheese, mushrooms, cheese. And it tasted so good.<br><br>And of course, snucking some dough from the pizza party and making it for our own personal meals (my housemate and I). <br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://a4.sphotos.ak.fbcdn.net/hphotos-ak-snc6/185247_10150279163204533_665129532_7513503_4564358_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 536px; height: 720px;" src="http://a4.sphotos.ak.fbcdn.net/hphotos-ak-snc6/185247_10150279163204533_665129532_7513503_4564358_n.jpg" border="0" alt="" /></a><br>Frangipane pizza with strawberries, almond flakes, icing sugar and honey macadamia ice cream. <br><br> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://a7.sphotos.ak.fbcdn.net/hphotos-ak-snc6/185450_10150291484394533_665129532_7636105_5021167_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 536px; height: 720px;" src="http://a7.sphotos.ak.fbcdn.net/hphotos-ak-snc6/185450_10150291484394533_665129532_7636105_5021167_n.jpg" border="0" alt="" /></a><br>Spiced apple crumble with walnuts, raisins and mixed berries ice cream<br><br>Because we both have a sweet tooth going on.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/295036_10150290892234533_665129532_7630373_6463731_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 536px; height: 720px;" src="http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/295036_10150290892234533_665129532_7630373_6463731_n.jpg" border="0" alt="" /></a><br>Pumpkin, eggplant, herbed tomatoes and fetta with mozzarella. Because we both love eggplant and pumpkin.<br><br>There are so many other condiments, flavors, textures, pairings and experiments and combinations that are out there to enjoy with something as versatile as a pizza dough that I can only imagine this thread getting longer and longer, and longer, and longer. <br><br>And I look forward to seeing the joy on the person's face when I manage to come up with another good combination, because that's the joy I want to spread, the love that I want to share.<br><br>I love you, you, and you. =)distracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.com1tag:blogger.com,1999:blog-7737169840124604337.post-7813349574510142822011-07-27T09:09:00.000-07:002011-08-24T08:07:43.577-07:00July Daring Bakers Challenge - Fresh FrasiersJana of <a href="http://www.cherryteacakes.com">Cherry Tea Cakes</a> was our July <a href="www.daringkitchen.com">Daring Bakers’</a> host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook <a href="http://www.amazon.ca/gp/product/0811851508/ref=as_li_ss_tl?ie=UTF8&tag=mmmisformom04-20&linkCode=as2&camp=15121&creative=390961&creativeASIN=0811851508">Tartine.</a><br><br>Wheeeeee, my first post in a long time! And my first post for Daring Bakers! =D<br><br>Ok excitement over. I was SUPER excited about this challenge cause of a few reasons. First, it is my first challenge for DB *omgexcites* and second, its a cake I've never seen, heard nor done before! <br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-UFuzXpjb1ng/TjBD1j6mypI/AAAAAAAAATA/cykcqjb7RG4/s1600/IMG_3609.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-UFuzXpjb1ng/TjBD1j6mypI/AAAAAAAAATA/cykcqjb7RG4/s320/IMG_3609.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5634077721293671058" /></a><br><br>So this was my final product. A very simple and ugly Durian Frasier. I made it 2 layers instead of 1 <s>so that I can stuff more durian in it!</s> because I wanted to be, uh, different.<br><br>A Frasier is a beautiful layered sponge cake with pastry cream in the middle, with fruits in the middle and exposed. It's SOMEWHAT like a Japanese Strawberry Shortcake, but with pastry cream instead of whipped cream. Omg typing that description just made me tingle in foodcitement.<br><br>Having said all those however, I am just immensely disappointed with my photos this month. The cake doesn't look as pretty as the other Daring Bakers'! =( *hangs head down in shame*. I got so much to go in food styling. Sigh! <br><br>I was back in lovely Singapore for my winter holidays and man was it enjoyable. Being in Dental school means that my holidays are shortened considerably as compared to other courses so that sucks epicly. We had to return 2 weeks earlier than the rest of the school for lectures and lab work. URGH!!!!!!!!!!!!!!! On top of that, we had a test on the following Monday after school starts. Yes, 1 week after school starts, and I've got a test AND assignment due. CRIESSS<br><br>ANYWAY, I was on a mini baking and cooking frenzy in Singapore. Before I knew it, I had to come back to Perth. So July in Singapore only meant one fruit, and that is The Durian. Omg. People who know me knows my list of loves. And durian is right up there with chocolate. I wanted to make my Durian Frasier WITH chocolate cream on top but I got shot flabbergasted looks. Since I was making the cake for more than just ME, I had to hold my chocolate fingers at bay.<br><br>So the mention of durian induces 2 extreme responses. Either the OMGILOVEIT or the OMGIHATEIT. Some weird people in the world think it's too pungent and disgusting. (I'm kidding! =P) Personally I'd bottle the fragrance and spray it everywhere in my house. There's something about durian that sends my nose into overdrive, my soul into excitement, and my salivary glands into active secretion. The creamy rich thick delicious fruit has the texture of puree. <br><br>Sigh. I weep with forlorn desire. <br><br>To be honest, the cake is not much, really. It's all about celebrating the durian, and my short time in Singapore. I should have cut and taken a picture of the slice perhaps it'll be better. But you know.... Circumstances.... I ended up eating the cake directly with a fork. Well, I was sharing with family alright! They don't mind fork marks! I hope..<br><br>Recipe for the Chiffon Cake<br><br>
<br />1 cup + 2 tablespoons (270 ml) (51⁄2 oz/155 gm) all-purpose flour<br>1 teaspoon (5 ml) (4 gm) baking powder <br>3/4 cups (180 ml) (6 oz /170 gm) sugar <br>1/2 teaspoon (21⁄2 ml) (11⁄2 gm) salt, preferably kosher
<br /><br>1/4 cup (2 fl oz/60 ml) vegetable oil <br>3 large egg yolks <br>1⁄3 cup + 1 tablespoon (3.17 fl oz/95 ml) water <br>1 teaspoon (5 ml) pure vanilla extract <br>3/4 teaspoon (33⁄4 ml) (3 gm) lemon zest, grated <br>5 large egg whites <br>1⁄4 teaspoon (11⁄4 ml) (1 gm) cream of tartar<br><br>
<br />Directions:<br>
<br />1. Preheat the oven to moderate 325°F (160°C/gas mark 3). <br><br>2. Line the bottom of an 8-inch (20 cm) spring form pan with parchment paper. Do not grease the
<br />sides of the pan.<br><br> 3. In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons (45
<br />ml.) of sugar, and all of the salt. Stir to combine. <br><br>4. In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly. <br><br>5. Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth. <br><br>6. Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a
<br />medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks.
<br /><br><br>7. Using a grease free rubber spatula, scoop about 1⁄3 of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined.
<br /><br><br>8. Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean.
<br /><br><br>9. Removed the cake from the oven and allow to cool in the pan on a wire rack. <br><br>10. To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form
<br />sides. Invert the cake and peel off the parchment paper. Refrigerate for up to four days.<br><br>Let me say that this chiffon recipe is a KEEPER! Really. I've never smiled so much, for so long, after eating a sponge. It's.... Just sheer beauty. The fluff, the flavor, the caramelized crumb, the fluff, the fragrance. lovessss<br><br>For the filling, I mixed in copious amounts of durian flesh and a cup of whipped cream to lighten the mixture. Then I also made a simple syrup of 2 tablespoon sugar to 2 tablespoon water to brush over the sponge layers to keep them moist and excited. The assembling is pretty straightforward, as I smeared durian flesh all around the sides and spread my durian filling in the middle.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-UFuzXpjb1ng/TjBD1j6mypI/AAAAAAAAATA/cykcqjb7RG4/s1600/IMG_3609.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-UFuzXpjb1ng/TjBD1j6mypI/AAAAAAAAATA/cykcqjb7RG4/s320/IMG_3609.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5634077721293671058" /></a><br><br>Oh what I would give to have even a mouthful of that cake right now. Should've taken more pictures. Drats. NOT a good first post, at all. Pretty, it definitely isn't. But as a vehicle for the best fruit (no its not healthy, unlike other fruits. this is Calorific with a capital C.) in the world, damn that was a fine one.distracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.com2tag:blogger.com,1999:blog-7737169840124604337.post-48991414769921873712011-06-03T23:08:00.000-07:002011-08-24T08:07:16.547-07:00Carious: Honey Cinnamon Toasted MuesliOMG I AM SOOOO SORRRRYYYY!!!!!<br><br>It has been SO LONG hey. I've had tests, after tests, after tests, after tests and I just couldn't find the time to write up a decent post. Furthermore, my hands haven't been making any good looking food either nor are my hands taking decent photos. Gah!<br><br>But but but, its the last day of school for the semester!<br><br><i>*throws confetti in the air in jubilation!*</i><br><br>But but but, my semester exams are in a week's time!<br><br><i>*pathetically picks up the confetti on the floor*</i><br><br>I got 4 theory papers this time and I completed my practical drilling exam a couple of days ago. Hopefully the tutors will be lenient....<br><br>Anyway, before I go back to incessant mugging and cramming, I'd just like to share this BEAUTIFUL recipe with you. <br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-3aN7O5XFJBk/TenMQeBH1NI/AAAAAAAAASo/pO0UX6_HzSA/s1600/IMG_3526.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/-3aN7O5XFJBk/TenMQeBH1NI/AAAAAAAAASo/pO0UX6_HzSA/s320/IMG_3526.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5614242993801778386" /></a><br><br>Yes. Honey Cinnamon Toasted Muesli. My 4 favorite words every morning. Because it is that awesome. Like That awesome. *raises my stocky hands way above my head*<br><br>THAT awesome.<br><br>My housemate and I eat muesli every morning for breakfast. Low GI and stuff like that. Blahblah. But we really love the nuts ad dried fruits aspect of muesli, and how it doesn't turn our bowl of milk into semi bubble tea sweetness like other sweetened cereals do. We've been trying every single brand there is on the shelves for muesli for almost a year now and that really makes us the experts in muesli buying. We love our muesli toasted, with nuts and some dried fruits, not overly sweet, with cinnamon, no coconut flakes, and with cinnamon. Yes I said cinnamon twice. So far the brands that we really like are Carmen's, Uncle Toby's and Harvest Mill. But only Carmen's have cinnamon and in only 2 ranges - a pure nuts range and a deluxe range. =\<br><br>We bought this box of plain rolled oats for breakfast and it was pretty tasteless. The oats were good but the taste is just... Just........ X_X<br><br>The inspiration to turn the oats into muesli came when I was doing my usual thingamajig. I was surfing one of my favorite blogs - Evan's Kitchen Ramblings when I chanced upon <a href="http://bossacafez.blogspot.com/2009/11/homemade-granola.html">the muesli</a> she made. And I was like. <i>Ooooo oats. Oooo cinnamon. OOOOOoo honey. OOOOOO I've got everything in the pantry!</i> And thus I convinced my housemate to embark on this mission.<br><br>And man was it good. It was SO good. It was TOO good. We were eating it while stirring, eating it while baking, eating it while baking again, eating it while cooling down, and eating it while storing and packing, and eating it while photographing it, and eating it after we packed, and eating it and eating it and eating it.......<br><br>I didn't take the step by step photos <s>cause my hands were busy nicking muesli </s>but it's pretty straightforward as well. <br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-G1FbMOIH0Vk/TenQ0_g0owI/AAAAAAAAASw/3hxKOX04yxc/s1600/IMG_3527.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-G1FbMOIH0Vk/TenQ0_g0owI/AAAAAAAAASw/3hxKOX04yxc/s320/IMG_3527.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5614248019314909954" /></a><br><br>The fragrance this beauty emnated was just so intoxicating. The whole house smelled like honey and cinnamon for a couple of days and frankly, I think some company should bottle this fragrance and sell it. Along with durian fragrance of course but that's a topic for another blog post.<br><br>I shan't bother reposting the recipe because <s>I'm lazy</s> it's nicely written on Evan's blog. Essentially its 3 cups of rolled oats (NOT QUICK COOKING ONE) smothered with a mixture of 1/2 tablespoon of cinnamon, 1/2 cup of honey, 2 tablespoon of olive oil and a pinch of salt and roasted at 150 deg for approximately 45 minutes until everything is golden brown and very toasty. We didn't have a lot of nuts so we just threw in whatever we had. Some of our nuts were bordering on burnt but we both thought that gave it a good dimension. The roasted nutty fragrance that is just so good. <br><br>Funniest part was that we were even reluctant to share it. It's just THAT good. And my housemate and I were even planning to just buy the raw ingredients and toast our own muesli from now on. No more commercial muesli! <br><br><u>Pressure points and top tips! (from trial and error) =D</u><br><br>1) Do not toast the dried fruits with the nuts and oats mixture. Leave the fruits out and only add them after the muesli has been toasted and cooled down. The dried fruits will burn easily and that does not lend a good flavor to the muesli at all.<br><br>2) Make sure all the oats and nuts are coated with the honey mixture. Come on, be fair and give everyone lil piece a fair go.<br><br>3) Stir the mixture every 15 minutes while it is toasting so that the muesli browns evenly. My oven tends to burn things that are in contact with the tray so I lowered the temperature and increased the roasting time a little.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-s6FSGybAGFs/TenRTKxjT_I/AAAAAAAAAS4/_tligKXYxPU/s1600/IMG_3528.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-s6FSGybAGFs/TenRTKxjT_I/AAAAAAAAAS4/_tligKXYxPU/s320/IMG_3528.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5614248537733943282" /></a><br><br>I can't wait till the next time we roast our own muesli again... As my housemate puts it "I can't wait to wake up tomorrow morning".distracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.com0tag:blogger.com,1999:blog-7737169840124604337.post-34656111310222430062011-04-01T04:50:00.000-07:002011-08-24T08:06:50.171-07:00Carious: Cheeeeeesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-myS_kho19as/TZW8gNLbqCI/AAAAAAAAAQc/qF6MzFjPIRE/s1600/IMG_3383.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://3.bp.blogspot.com/-myS_kho19as/TZW8gNLbqCI/AAAAAAAAAQc/qF6MzFjPIRE/s320/IMG_3383.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590581773929785378" /></a><br><br>
<br />I remember the first time I had a cheesecake..<br><br>Actually I don't. <br><br>I just didn't know how to start off this post.<br><br>Ok actually I do.<br><br>No really, I do. The very first cheesecake I had was a Japanese cotton soft cheesecake when I was 6. <br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_5KEsUGiytnM/SaoSZO-DDDI/AAAAAAAAISE/PPfVyNQ8Yik/s400/Image257.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_5KEsUGiytnM/SaoSZO-DDDI/AAAAAAAAISE/PPfVyNQ8Yik/s400/Image257.jpg" border="0" alt="" /></a><br><br>It was from Fiesta, and it had that signature moo moo on it. I still remember the restaurant outlet that used to be at Parkway Parade at the basement, a little open concept place right next to the foodcourt, where the current Coffee Bean, Subway and Sakuraya place is. <br><br>I admit, I wasn't blown away. There were no frosting, there were no layers, there were only that caramelized layer of baked crust on the top with the cow that got my rockets on. I remember scraping every inch of the top and then sharing the plain looking yellow cheesecake with the rest of the family. Oh how they stared at me. Right then, I thought I would never love cheesecake.<br><br>Then when I was 7, my mom came back from the United States and bought back this little triangular slice of cheesecake from a little bistro she had dinner at before going to the airport. After my first mouthful of that golden goodness, I knew I was in the presence of greatness. Thick, creamy, velvet greatness.<br><br>Ok I may have gotten the age stuff wrong but the story of How I Met My Cheesecake still holds true alright! Gah. Pedants. <br><br>Anyway, a good Sour Cream cheesecake has to be thick, velvety, and moist. And these are all reproduced by this one awesome recipe that I'll share with you guys. Because I am awesome, and I want the world to be <s>fat</s> loved. This recipe produces such a lovely batter and cake that my housemate and I could just clean out the bowl with our fingers. <br><br>"Use your fingers, and get in there. You guys need the proprioceptive value!" - certain prostheses tutor.<br><br><u>Trivia!</u><br><br>There are mainly 2 types of cheesecake. Baked and no-bake. Baked cheesecake are mixed with eggs, natural coagulating agents and are baked to cook the eggs so that the cheesecake will firm up. No-bake cheesecakes are held by gelatin, which upon cooling forms a gelatinous structure which holds the cake together. Different places in the world have different variations of cheesecake as well. Some examples include New York (made with cream), Sour Cream (sour cream, duh), Italian (made with honey and ricotta), Dutch/Belgian (made with melted chocolate! *gasp) and Asian (with tropical fruits and often a cotton sponge texture).<br><br>From Wikipedia of course!<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-AjE5-cZf52Y/TZXFBTq4HWI/AAAAAAAAAQk/BZ5KSF-YYak/s1600/IMG_3356.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-AjE5-cZf52Y/TZXFBTq4HWI/AAAAAAAAAQk/BZ5KSF-YYak/s320/IMG_3356.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590591138700991842" /></a><br><br>Original recipe from <a href="http://allrecipes.com//Recipe/chantals-new-york-cheesecake/Detail.aspx">here!</a><br><br>I must credit <a href="http://kellkelkell.wordpress.com/">Kelly</a> for this recipe. She gave me this life changing link. Thank you! =D<br><br>For the following pictures, I halved the recipe to make 12 cheesecaklets.<br><br>15 graham crackers, crushed<br>100g unsalted butter, melted<br><br> 2 packages cream cheese (500g) <b>at room temperature</b><br>3/4 cups white sugar<br>3/8 cup milk (slightly under half?)<br>2 eggs<br>1/2 cup sour cream<br>1 1/2 teaspoon vanilla extract<br>1/8 cup all-purpose flour<br><br>I must confess that the halving of the batter recipe (I didn't halve the crust) to make small cakelets did not produce as divine a cake as a whole recipe in a 9" springform tray. The crust to cheese ratio just wasn't as sensational but nonetheless still a pretty awesome cake.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-FnVJDd8L0JE/TZXG-YnTVII/AAAAAAAAAQs/fozDBwD0_4Q/s1600/IMG_3362.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-FnVJDd8L0JE/TZXG-YnTVII/AAAAAAAAAQs/fozDBwD0_4Q/s320/IMG_3362.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590593287511823490" /></a><br><br>Preheat the oven at 170 deg C. Pour the butter into the crushed biscuits and stir it up until everything is moistened with butter.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-EHcdhzd9Ji0/TZXHj4KYk_I/AAAAAAAAAQ0/9ecqax1nebc/s1600/IMG_3364.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://3.bp.blogspot.com/-EHcdhzd9Ji0/TZXHj4KYk_I/AAAAAAAAAQ0/9ecqax1nebc/s320/IMG_3364.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590593931635626994" /></a><br><br>Oil the sides of the pan generously. I used the remaining butter on the bowl. Saves a lot of washing! =D This step is especially important because cheesecake tends to stick to the sides of the pan and upon cooling, creates undesirable cracks on the cake surface. Another precaution that you can take is to line the inside with baking paper.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-BFmRr_kgzbA/TZXIuPQA4lI/AAAAAAAAARE/vM6vzGjt4ys/s1600/IMG_3365.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/-BFmRr_kgzbA/TZXIuPQA4lI/AAAAAAAAARE/vM6vzGjt4ys/s320/IMG_3365.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590595209143575122" /></a><br><br>Press the crushed biscuit-butter mixture firmly unto the base with your fingers. <i>"Use your fingers, and get in there. You guys need the proprioceptive value!"</i> Don't forget to give them a good lick! You may chill the crust while mixing the batter but I just left them out there. Probably distracted by the buttery fingers. =\<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-dkdzEEOCyIA/TZXKUsptMKI/AAAAAAAAARM/wzmK7PaJ6Rg/s1600/IMG_3366.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://3.bp.blogspot.com/-dkdzEEOCyIA/TZXKUsptMKI/AAAAAAAAARM/wzmK7PaJ6Rg/s320/IMG_3366.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590596969382621346" /></a><br><br>Put the cheese and sugar into a nice clean big bowl. And take out a secret weapon.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-PC2k2l190AM/TZXKh8QkSdI/AAAAAAAAARU/_5Ke1pPXpWM/s1600/IMG_3359.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://3.bp.blogspot.com/-PC2k2l190AM/TZXKh8QkSdI/AAAAAAAAARU/_5Ke1pPXpWM/s320/IMG_3359.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590597196910447058" /></a><br><br>The Fork.<br><br>Oh yeah. Let's rock and roll my friends.<br><br>It's a nifty little trick suggested by the people giving reviews. This will prevent you from overbeating and incorporating too much air into the batter, which will cause the resultant cake to have cracks on the surface.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-PClqpnwgFX4/TZXLgmVrpTI/AAAAAAAAARc/AsfIMz4v57U/s1600/IMG_3367.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-PClqpnwgFX4/TZXLgmVrpTI/AAAAAAAAARc/AsfIMz4v57U/s320/IMG_3367.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590598273358079282" /></a>Mix it until the sugar is incorporated and there are no lumps.<br><br>Then, mix in the milk until incorporated. Then, mix in the eggs one by one, after each one is incorporated into the batter. Yes yes I didn't take pictures of those stages. Was busy nicking the peaches in the corner while my housemate mixed the batter up.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-ZAcLeXjUYvE/TZXMyqsxjhI/AAAAAAAAARk/eTAp8UAb-Io/s1600/IMG_3368.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-ZAcLeXjUYvE/TZXMyqsxjhI/AAAAAAAAARk/eTAp8UAb-Io/s320/IMG_3368.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590599683277950482" /></a><br><br>Pictorial evidence.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-3mxeVVgKyZI/TZXNbK5g79I/AAAAAAAAARs/fo8-FDHfUFE/s1600/IMG_3370.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-3mxeVVgKyZI/TZXNbK5g79I/AAAAAAAAARs/fo8-FDHfUFE/s320/IMG_3370.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590600379116089298" /></a><br><br>The batter should be smooth after all the mixing.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-jwQ8l6WxSPQ/TZXNzWvADqI/AAAAAAAAAR0/BQEbqKt1p00/s1600/IMG_3371.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-jwQ8l6WxSPQ/TZXNzWvADqI/AAAAAAAAAR0/BQEbqKt1p00/s320/IMG_3371.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590600794610077346" /></a><br><br>In goes sour cream.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-_g62XibhUvo/TZXOO82Bf_I/AAAAAAAAAR8/NGPoaqeIjhQ/s1600/IMG_3373.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/-_g62XibhUvo/TZXOO82Bf_I/AAAAAAAAAR8/NGPoaqeIjhQ/s320/IMG_3373.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590601268696547314" /></a><br><br>Vanilla and flour.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-WFgpfF6Tf0s/TZXOjbHqjKI/AAAAAAAAASE/H-xrk_Roq2w/s1600/IMG_3374.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-WFgpfF6Tf0s/TZXOjbHqjKI/AAAAAAAAASE/H-xrk_Roq2w/s320/IMG_3374.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590601620420988066" /></a><br><br>Then fold in the peaches. Yeah, about 1/3 cup here. Just wanted to fruit things up a little..<br><Br>Yeah those are the hands of my housemate, who mixes really good cheesecake batters. Really, I haven't even come close. =(<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-fzU8TOJFZC4/TZXPMRFEImI/AAAAAAAAASM/DozwAJQ7BAQ/s1600/IMG_3375.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/-fzU8TOJFZC4/TZXPMRFEImI/AAAAAAAAASM/DozwAJQ7BAQ/s320/IMG_3375.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590602322100363874" /></a><br><br>Good ol finger test. Check. And bake for 1 hour with either a bowl of water beside it, or a tray of water below it (i.e. water bath!). No more, no less. It wouldn't firm up like other cakes and survive the customary poke of the stick. Just turn off the oven after 1 hour and let it sit and cool down for about 2 hours. The cake will continue cooking after 1 hour as well due to the residual heat. Then, chill the cake for at least 5 hours to ensure that it has properly set. <br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-cwHs2YmHQEY/TZXQG6ciMeI/AAAAAAAAASU/3top3Yb82OE/s1600/IMG_3386.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/-cwHs2YmHQEY/TZXQG6ciMeI/AAAAAAAAASU/3top3Yb82OE/s320/IMG_3386.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590603329637069282" /></a><br><br>Thats my housemate again. Did I tell you he is a brilliant mixer?<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://a8.sphotos.ak.fbcdn.net/hphotos-ak-snc4/44955_448820314532_665129532_5123912_5595228_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 528px; height: 720px;" src="http://a8.sphotos.ak.fbcdn.net/hphotos-ak-snc4/44955_448820314532_665129532_5123912_5595228_n.jpg" border="0" alt="" /></a><br><br>The whole recipe in its glory. We first made the cake for a friend's birthday. And it was a showstopper. I don't even remember whose birthday it was anymore... Ok I'm kidding. =X<br><br><u>Pressure points and top tips! (from trial and error) =D</u><br><br>The cheesecake will expand upon heating and shrink upon cooling. It is a dense cake and doesn't have the sponge texture of other cakes to provide for the expansion and contraction. As such, the cake WILL CRACK if both processes are not factored in. <br><br>1) Avoid overmixing the batter and playing with it excessively as it will introduce air into the batter. Use The Secret Weapon!<br><br>2) Oil the sides of the pan generously and put oiled baking paper if you want to. <br><br>3) The water bath is to ensure even distribution of the heat throughout the oven. Often, steam is created.<br><br>4) Stop at 1 hour! Don't overbake it because it'll will turn dry and incredibly crumbly.<br><br>5) Hold your horses and CHILL IT before eating it. I know it is difficult, trust me. I've been dragged away from the fridge bawling before. But its for your own good.<br><br>6) Remember the crust to cheese ratio. More cheese is good. Repeat after me. More cheese is good. More cheese is good. More cheese is good.<br><br>7) Clean the mixing bowl with your fingers. Don't let any batter touch the sink. It's blasphemous. The God of Cheesecake will get you one day.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-EICfwGvT6Gg/TZXSVHYA3RI/AAAAAAAAASc/5aqEe1EqIoA/s1600/IMG_3387.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/-EICfwGvT6Gg/TZXSVHYA3RI/AAAAAAAAASc/5aqEe1EqIoA/s320/IMG_3387.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590605772649192722" /></a><br><br>I dressed it with sliced peaches, mint leaves and raspberry coulis. Sigh. Wish I still had more of these lil fellas around. =(distracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.com1tag:blogger.com,1999:blog-7737169840124604337.post-20325568139600986812011-03-22T04:50:00.000-07:002011-08-24T08:06:30.942-07:00Carious: Tiramisu Makes Me Happy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-hkMxd8_Q3XU/TYiOBsU8meI/AAAAAAAAANU/Xt3002i7qSo/s1600/IMG_3332.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/-hkMxd8_Q3XU/TYiOBsU8meI/AAAAAAAAANU/Xt3002i7qSo/s320/IMG_3332.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586871497483131362" /></a>
<br /><br><br>Nope, I ain't giving up on updating my blog! I've just been <s>distracted</s> <i>reeeaaaaally busy</i> lately. Yeah that's the excuse I'm gonna lay it down here. I'm not gonna confess that I haven't been taking nice photos and that I've been having a poor run with my food. ZZZ but seriously, I just don't know why I can't seem to get the food to cooperate with me. =( But anyhow, I've scraped out some photos and I'm determined to update, albeit with photos that don't look that nice. <br><br>So this entry is about tiramisu. The amazing, velvety and alcoholic spongey goodness that is tiramisu. Man, the things I'll give right now to get some good tiramisu... *dreamy eyes*<br><br>I've made this dessert 3 times now and I think I've finally gotten the hang of making a good tiramisu. There are 2 rules that I have come up with making tiramisu - the sponge must be absolutely SOAKING wet and the alcohol amount must cross a minimum threshold. Seriously, don't flout either. Go heavy, or go home.<br><br><u>Trivia!</u><br>It's Italian. <br><br>Duh. Wikipedia didn't say anything else worthy of mentioning. So... Let's move on shall we? Yes? Yes? Yes. <br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-DX18-_BqHUA/TYiUVJ5IfKI/AAAAAAAAANc/8Wr6GG-RjXg/s1600/IMG_3333.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://3.bp.blogspot.com/-DX18-_BqHUA/TYiUVJ5IfKI/AAAAAAAAANc/8Wr6GG-RjXg/s320/IMG_3333.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586878428906814626" /></a><br><br>I recently made the tiramisu for a dear friend's housewarming. What better place to share a dessert filled with truckloads of <s>calories</s> love than a housewarming?<br><br>Tiramisu is traditionally made with raw egg yolks mixed in a mascarpone cheese and sugar mixture before folding beaten egg whites into the mixture. A more contemporary method is to cook the egg yolks with the alcohol into a custard or zabaliogne and thereafter, folding it into the mascarpone cheese and sugar mixture. I have made both types of tiramisu before and I honestly can't taste the difference (well I made them on 2 separate occasions and I haven't tried them side by side though). It is said that the one with the cooked custard is supposed to give the tiramisu more depth.<br><br>Depth. =\ Whatever.<br><br>The contemporary recipes could be found on <a href="http://www.joepastry.com/category/miscellaneous-desserts-and-cookies/tiramisu/">Joe Pastry</a>, <a href="http://thepioneerwoman.com/cooking/2007/07/tiramisu_yo/">Pioneer Woman</a>, and <a href="http://www.joyofbaking.com/Tiramisu.html"> Joy of Baking</a>. <a href="http://www.joyofbaking.com/Tiramisu.html"> Joy of Baking</a> has a recipe that involves an English custard rather than the zabaglione that <a href="http://www.joepastry.com/category/miscellaneous-desserts-and-cookies/tiramisu/">Joe Pastry</a> or <a href="http://thepioneerwoman.com/cooking/2007/07/tiramisu_yo/">Pioneer Woman</a> has presented. However, both <a href="http://thepioneerwoman.com/cooking/2007/07/tiramisu_yo/">Pioneer Woman</a> and <a href="http://www.joepastry.com/category/miscellaneous-desserts-and-cookies/tiramisu/">Joe Pastry</a> have a beautiful step by step photographic tutorial to made the tiramisu and I urge you guys to have a look at them to familiarize with the steps of making tiramisu. <br><br>Here's the traditional recipe that I've unearthed during my spring cleaning last year, tucked in my old un-used scanner. I've modified it of course, seeing that the original recipe only called for 2 tablespoons of coffee liquer. Blasphemous I say, 2 tablespoons. Blasphemous!<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-nRkTsQ7RSOY/TYiaD05ZR7I/AAAAAAAAANk/4kt9YI3ygwU/s1600/IMG_3210.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-nRkTsQ7RSOY/TYiaD05ZR7I/AAAAAAAAANk/4kt9YI3ygwU/s320/IMG_3210.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586884728282761138" /></a><br><br>500g mascarpone cheese<br>1/2 cup caster sugar<br>2 eggs, separated<br>1/2 cup of coffee liquer. I recommend Tia Maria. Marsala wine or dark rum is fine as well. NO BAILEYS.<br><br>250ml whipping cream<br>1/4 cup icing sugar<br>1 teaspoon vanilla extract<br><br>1 1/2 cup of boiling water with 1 1/2 tablespoons coffee powder (estimation. just make it as strong as you like) <br>1/3 cup of sugar <br>1/3 cup of coffee liquer<br><br>At least 60 sponge fingers. I used store bought ones for this particular episode. But if you like the satisfaction of making things from scratch like I do, <a href="http://www.joepastry.com/category/pastry-components/ladyfingers/">this recipe</a> is pure brilliance. However for 500g of mascarpone cheese, you gotta double this recipe i.e. you need at least 8 eggs to make enough sponge fingers...<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-hFkoyMH-oRE/TYibXI_XUnI/AAAAAAAAANs/qfv-w4JXp_4/s1600/IMG_3212.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-hFkoyMH-oRE/TYibXI_XUnI/AAAAAAAAANs/qfv-w4JXp_4/s320/IMG_3212.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586886159605650034" /></a><br><br>Put the mascarpone cheese, 2 egg yolks and 1/2 cup of sugar into a mixing bowl and whip them into a frenzy. You can adjust the sugar level as you deem fit though.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-dJ8NsKEWRAM/TYicDYoBL2I/AAAAAAAAAN0/b_RzUYbE40c/s1600/IMG_3213.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-dJ8NsKEWRAM/TYicDYoBL2I/AAAAAAAAAN0/b_RzUYbE40c/s320/IMG_3213.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586886919716941666" /></a><br><br>The all important finger test. It's the mark of a professional baker.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-Igusj-xTtJ0/TYic3payQPI/AAAAAAAAAN8/DX5Kpg67Pb8/s1600/IMG_3216.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://3.bp.blogspot.com/-Igusj-xTtJ0/TYic3payQPI/AAAAAAAAAN8/DX5Kpg67Pb8/s320/IMG_3216.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586887817578037490" /></a><br><br>Bring out the alcohol. I found this bottle of alcohol tucked in the corner of the rack of alcohol I got at home. I don't even know how old this bottle of alcohol is but it's good enough for me! Tia Maria is great as well. Did I say Tia Maria? Yes I did. Ahhhh...<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-6xg0XkcJBkU/TYidSBHZsuI/AAAAAAAAAOE/vUVbrSL0NGQ/s1600/IMG_3217.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-6xg0XkcJBkU/TYidSBHZsuI/AAAAAAAAAOE/vUVbrSL0NGQ/s320/IMG_3217.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586888270615786210" /></a>
<br /><br><br>1 tablespoon of coffee liquer..<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-qk1FeEi-4qg/TYidgrsnuWI/AAAAAAAAAOM/3mII-3VvGks/s1600/IMG_3218.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-qk1FeEi-4qg/TYidgrsnuWI/AAAAAAAAAOM/3mII-3VvGks/s320/IMG_3218.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586888522564352354" /></a><br><br>2 tablespoon of coffee liquer..<br><br>The original recipe called for 2 tablespoons of liquer.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-RbXpwGgDjoI/TYid-h5cyKI/AAAAAAAAAOU/8E5OKAIu0AM/s1600/IMG_3219.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/-RbXpwGgDjoI/TYid-h5cyKI/AAAAAAAAAOU/8E5OKAIu0AM/s320/IMG_3219.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586889035329882274" /></a><br><br>But I'm such a rebel. So in went my 3rd tablespoon of liquer.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-IJdB7kE1jQg/TYieKuh1SgI/AAAAAAAAAOc/hV9qElkANFU/s1600/IMG_3220.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-IJdB7kE1jQg/TYieKuh1SgI/AAAAAAAAAOc/hV9qElkANFU/s320/IMG_3220.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586889244878916098" /></a><br><br>And pushing the envelope a little bit more, I added my 4th tablespoon.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-zxV3gB_vOM8/TYiedainL6I/AAAAAAAAAOk/slt47qF84q0/s1600/IMG_3222.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://3.bp.blogspot.com/-zxV3gB_vOM8/TYiedainL6I/AAAAAAAAAOk/slt47qF84q0/s320/IMG_3222.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586889565930991522" /></a>
<br /><br><br>And a little dash of Jamie-Oliver-and-his-sparing-usage-of-olive-oil amount of coffee liquer...<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-9PFdax-qZNA/TYie3Fz3uDI/AAAAAAAAAOs/L_bjzPLSH_o/s1600/IMG_3223.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-9PFdax-qZNA/TYie3Fz3uDI/AAAAAAAAAOs/L_bjzPLSH_o/s320/IMG_3223.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586890007042832434" /></a><br><br>After whipping it and letting the alcohol incorporate completely, that's how it looked.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-u9lUOyEtgFg/TYiffq7Jq9I/AAAAAAAAAO0/o2euekA-1ho/s1600/IMG_3224.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-u9lUOyEtgFg/TYiffq7Jq9I/AAAAAAAAAO0/o2euekA-1ho/s320/IMG_3224.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586890704200248274" /></a>
<br /><br><br>Oops. Accidentally spilled 2 tablespoons more into the mixture. <br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-jlpRWUk3izU/TYiftxDv6MI/AAAAAAAAAO8/2qRW5brQrCU/s1600/IMG_3225.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/-jlpRWUk3izU/TYiftxDv6MI/AAAAAAAAAO8/2qRW5brQrCU/s320/IMG_3225.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586890946365089986" /></a><br><br>Finally! A mixture that crossed the critical alcohol threshold. When it gives you an alcohol kick with the finger test, you know you've struck gold. Now refrigerate the mixture.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-p8LuiipXico/TYihpU5fmeI/AAAAAAAAAPE/Moz8LH8RPWk/s1600/IMG_3228.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-p8LuiipXico/TYihpU5fmeI/AAAAAAAAAPE/Moz8LH8RPWk/s320/IMG_3228.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586893069109664226" /></a><br><br>Put the vanilla, sugar and whipping cream in a bowl and whip up the cream at HIGH SPEED till you see ripples forming and remaining in the mixture. That's the soft peak stage of whipping cream. Continue whipping for like 15 seconds or so and more ripples will form and remain. That's the stiff peak stage of whipping cream. Stop at the soft peak stage.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-X7OjBiEXTYY/TYiiP0K70rI/AAAAAAAAAPM/B4rofEnkeP8/s1600/IMG_3230.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-X7OjBiEXTYY/TYiiP0K70rI/AAAAAAAAAPM/B4rofEnkeP8/s320/IMG_3230.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586893730339345074" /></a><br><br>Fold the whipped cream and the mascarpone cheese mixture until incorporated. Don't over fold until the color of the mixture is even throughout. A few streaks of whipped cream is fine because we don't want to beat the air out of the whipped cream.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-weMuSRp8wkg/TYijNTdDEDI/AAAAAAAAAPU/ZGO0oEExiQ0/s1600/IMG_3233.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-weMuSRp8wkg/TYijNTdDEDI/AAAAAAAAAPU/ZGO0oEExiQ0/s320/IMG_3233.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586894786708836402" /></a><br><br>Beat the egg whites in a clean, dry bowl until the egg whites does not fall out of the bowl like that. The bowl MUST BE DRY and the egg whites MUST NOT CONTAIN EVEN A DROP OF YOLK. Both elements will interfere with the rising of the egg whites. Been there, done that. You don't want to drink tiramisu.....<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-r5cYHB8yuIY/TYijo2KzjnI/AAAAAAAAAPc/lKfuWbtd6Do/s1600/IMG_3234.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-r5cYHB8yuIY/TYijo2KzjnI/AAAAAAAAAPc/lKfuWbtd6Do/s320/IMG_3234.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586895259884031602" /></a><br><br>Put the beaten egg white into the mixture.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-FtU5smfHfEU/TYijzSNxgdI/AAAAAAAAAPk/iPk3fyf1A_E/s1600/IMG_3235.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-FtU5smfHfEU/TYijzSNxgdI/AAAAAAAAAPk/iPk3fyf1A_E/s320/IMG_3235.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586895439211364818" /></a>
<br /><br><br>And fold it in gently until there are no more visible egg whites.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-oe8r4Xvp350/TYikJ0vUx2I/AAAAAAAAAPs/8akgI4hUe10/s1600/IMG_3236.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://2.bp.blogspot.com/-oe8r4Xvp350/TYikJ0vUx2I/AAAAAAAAAPs/8akgI4hUe10/s320/IMG_3236.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586895826436015970" /></a><br><br>Take out the coffee mixture and add some alcohol in there.<br><br>Just take a deep breath, close your eyes, and tip the bottle. There is nothing to be ashamed here.<br><br> Tadah! You got your components to assemble the tiramisu! Here are some ways to serve it up..<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-YSmqRvOlnMI/TYikkl--bnI/AAAAAAAAAP0/nb8Z8fjuE2o/s1600/IMG_3239.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-YSmqRvOlnMI/TYikkl--bnI/AAAAAAAAAP0/nb8Z8fjuE2o/s320/IMG_3239.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586896286331596402" /></a><br><br>In a large bowl like a trifle. Just alternate layers of soaked sponge with mascarpone mixture.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-kd36i3RvrGU/TYilDpEi9dI/AAAAAAAAAP8/fVPEWbfM5fM/s1600/IMG_3327.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-kd36i3RvrGU/TYilDpEi9dI/AAAAAAAAAP8/fVPEWbfM5fM/s320/IMG_3327.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586896819736212946" /></a><br><br>In individual cup format. Once again, alternating soaked sponge with mascarpone mixture.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-MUmFOYrB-tM/TYilYKxVm3I/AAAAAAAAAQE/HpKtApU9lqg/s1600/IMG_3330.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/-MUmFOYrB-tM/TYilYKxVm3I/AAAAAAAAAQE/HpKtApU9lqg/s320/IMG_3330.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586897172379835250" /></a><br><br>Or cake form. And surprise surprise, alternating soaked sponge with mascarpone mixture.<br><br>How much coffee to soak a layer? I hear you ask. Well for a typical sponge finger about the length of your middle finger, it takes about 1 tablespoons of the coffee and liquer mixture. For a cake layer, I would recommend at LEAST 1/2 cup - 3/4 cup of coffee and liquer mixture. The liquid has to get IN THERE and soak the daylights out of the sponge. And I mean daylight. If you pour the coffee unto the cake and it doesn't flow out and the bottom, you probably ain't got enough coffee in there. In fact, I think I might just dip the entire cake layer into a flat tray of coffee in the future just to make sure that it gets soaked. <br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-R0uZ3mq1akQ/TYimw-OfVNI/AAAAAAAAAQM/ksrCvQuKRn4/s1600/IMG_3247.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-R0uZ3mq1akQ/TYimw-OfVNI/AAAAAAAAAQM/ksrCvQuKRn4/s320/IMG_3247.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586898698020803794" /></a><br><br>Chill the tiramisu overnight to ensure that the cheese mixture firms up enough for proper slicing. You may freeze it a couple of hours before serving but not overnight.<br><br><u>Pressure points and top tips! (from trial and error) =D</u><br><br>1) Don't use Baileys. It's too weak. Waaaay to weak. And there is no distinct coffee taste as well as it tastes creamy so it doesn't contrast with the mascarpone cheese mixture at all.<br><br>2) Don't overbeat the egg whites. A tiramisu is better off not served with a straw. Keep checking it by tilting the bowl to see if it flows out of the bowl. Do not overbeat for good measure because the air will all escape and you will be left with a pool of egg whites that is no good at all. Also, remember that the bowl must be Sahara dry and that the egg whites shouldn't be contaminated with egg yolk or anything of that sort.<br><br>3) Please put enough alcohol in there. Ok that's just me. Keep tasting the batter and adjust the alcohol level accordingly. But for my relatives, the amount of alcohol I added was JUST enough to excite their tastebuds.<br><br>4) PLEASE SOAK THE SPONGE WITH AMPLE AMOUNTS OF COFFEE AND LIQUER. It has to be soaked. There is no despair worse than a dry tiramisu. Absolutely not.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-TLbZ5hQVU-8/TYiozSXDKpI/AAAAAAAAAQU/RO_vD6qffIA/s1600/IMG_3248.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-TLbZ5hQVU-8/TYiozSXDKpI/AAAAAAAAAQU/RO_vD6qffIA/s320/IMG_3248.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5586900936808409746" /></a><br><br>Now go make some love <s>calories</s> and share it with your neighbours.distracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.com0tag:blogger.com,1999:blog-7737169840124604337.post-40442597990278695272011-01-30T21:04:00.000-08:002011-08-24T08:05:21.548-07:00Carious: Cranberry Pistachio Biscotti<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_EmvjVz9b2Zw/TUZHiTE_mQI/AAAAAAAAALw/gCLPluIlekw/s1600/IMG_3111.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_EmvjVz9b2Zw/TUZHiTE_mQI/AAAAAAAAALw/gCLPluIlekw/s320/IMG_3111.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5568216643852540162" /></a><br><br>
<br />I have a confession...<br><br><br><br><br>I've never eaten a biscotti before.<br><br><i>"THEN WTF YOU DOING, TRYING TO MAKE 1?!"</i><br><br>I hear you say.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_EmvjVz9b2Zw/TUZaVBxBWQI/AAAAAAAAAL4/RyDeBjXzRWk/s1600/IMG_3096.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_EmvjVz9b2Zw/TUZaVBxBWQI/AAAAAAAAAL4/RyDeBjXzRWk/s320/IMG_3096.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5568237306587994370" /></a><br><br>Well. I had lotsa cranberry and pistachio left, and I saw a blog entry of biscotti and it looked so yums. So there I went! Lets just say that it'd been better if I had biscotti before. I didn't really know how thick I had to cut it so I had quite a thick slice of brick. Oh well. It softened up a teeny bit the next day and man was it yums.. <br><br>And best of all, THERE IS NO OIL/BUTTER/LARD/SHORTENING! =D<br><br>Talk about lower calorie indulgence. Noms. My mom and sis loved it to bits! Shall work on making these better!<br><br><u>Trivia!</u><br><br>Biscotti literally means twice baked - Bis - cotti. It came from Prato in Italy. Being baked twice, it gets very dry and hard so it can last longer. It is usually dunked into a beverage such as coffee to be eaten.<br>From Wikipedia of course! =)<br><br><u>Carious warning!</u><br>REMEMBER TO FLOSS AND BRUSH YOUR TEETH DAILY PEOPLE! =D Avoid eating dried fruits cause it's super high in sugar and it doesn't have as much vitamins as the fresh ones. <br><br>Original Recipe from <a href="http://www.joyofbaking.com/biscotti/CranberryPistachioBiscotti.html">here!</a><br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_EmvjVz9b2Zw/TUZbCfgk-qI/AAAAAAAAAMA/r1iiIxlnd0k/s1600/IMG_3097.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_EmvjVz9b2Zw/TUZbCfgk-qI/AAAAAAAAAMA/r1iiIxlnd0k/s320/IMG_3097.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5568238087666203298" /></a><br><br>2/3 cup (135 grams) granulated white sugar<br>2 large eggs<br>1 teaspoon pure vanilla extract<br>1 teaspoon baking powder<br>1/4 teaspoon salt<br>1 3/4 cups (245 grams) all-purpose flour<br>1/2 cup (60 grams) shelled, unsalted pistachios, coarsely chopped<br>1/2 cup (75 grams) dried cranberries or cherries<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_EmvjVz9b2Zw/TUZbVuklD-I/AAAAAAAAAMI/jO-NOc-NHKI/s1600/IMG_3103.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_EmvjVz9b2Zw/TUZbVuklD-I/AAAAAAAAAMI/jO-NOc-NHKI/s320/IMG_3103.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5568238418127032290" /></a>Preheat oven to 180deg C. Beat the eggs and sugar until thick and fluffy. <br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_EmvjVz9b2Zw/TUZe8j056_I/AAAAAAAAAMQ/hmV1XvC_SQc/s1600/IMG_3105.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_EmvjVz9b2Zw/TUZe8j056_I/AAAAAAAAAMQ/hmV1XvC_SQc/s320/IMG_3105.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5568242383792499698" /></a><br><br>Then, throw in the vanilla, flour and salt and mix with the mixer until combined. <br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_EmvjVz9b2Zw/TUZfpWea36I/AAAAAAAAAMY/HQArmo9KSt4/s1600/IMG_3106.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_EmvjVz9b2Zw/TUZfpWea36I/AAAAAAAAAMY/HQArmo9KSt4/s320/IMG_3106.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5568243153302642594" /></a><br><br>Pour in the cranberries and pistachio and stir it up nicely.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_EmvjVz9b2Zw/TUZgETSEw1I/AAAAAAAAAMg/jAg6BL9O2Rs/s1600/IMG_3108.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_EmvjVz9b2Zw/TUZgETSEw1I/AAAAAAAAAMg/jAg6BL9O2Rs/s320/IMG_3108.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5568243616302023506" /></a><br><br>And the ever important finger test. If you don't taste it, the product will fail. Period.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_EmvjVz9b2Zw/TUZiG_J16cI/AAAAAAAAAM4/65hmx5Toqos/s1600/IMG_3109.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_EmvjVz9b2Zw/TUZiG_J16cI/AAAAAAAAAM4/65hmx5Toqos/s320/IMG_3109.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5568245861461649858" /></a><Br><br>Shape it into a log, about 13 inches long and 7 inches wide? I just smacked it together. Remember to wet your hands or the dough will stick to your hands like a 2 year old kid. Bake it for a full 25 min - 30 min until it starts to brown a little on the top<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_EmvjVz9b2Zw/TUZhbMfYFgI/AAAAAAAAAMw/XIiAYJQYkio/s1600/IMG_3110.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_EmvjVz9b2Zw/TUZhbMfYFgI/AAAAAAAAAMw/XIiAYJQYkio/s320/IMG_3110.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5568245109127386626" /></a><br><br>Remove it from the oven and then cut it into THIN STRIPS diagonally. THIN STRIPS! About 1.5cm strips. I had them at almost 4cm. YIKES. Measure them alright! Then bake them at 160 deg C for another 10 min on each side. It should look slightly toasted. =D<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_EmvjVz9b2Zw/TUZic09-vKI/AAAAAAAAANA/ZY0T-KongRo/s1600/IMG_3117.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_EmvjVz9b2Zw/TUZic09-vKI/AAAAAAAAANA/ZY0T-KongRo/s320/IMG_3117.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5568246236684663970" /></a><br><br>Poured myself a cuppa milk cause I don't take coffee nor tea.. Don't like caffeine and it stains the teeth, although I do still like their taste.. <br><br><u>Pressure points and top tips! (from trial and error) =D</u><br><br>1) Eat a biscotti first before making 1. You need to know where to pitch yourself at. Haha.<br><br>2) Cut them into thin strips! Biscotti are dry and hard so they gotta be thin thin. Like thin.<br><br>3) Don't overbeat the eggs cause they'll lose their fluff and become dense.<br><br>4) Ensure that the log is thoroughly cooked before cutting into it. They don't cook again when you baked them the 2nd time at a lower temperature.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_EmvjVz9b2Zw/TUZjgzRXAYI/AAAAAAAAANI/vbVW2q7dYFc/s1600/IMG_3118.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://3.bp.blogspot.com/_EmvjVz9b2Zw/TUZjgzRXAYI/AAAAAAAAANI/vbVW2q7dYFc/s320/IMG_3118.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5568247404460179842" /></a>
<br /><br><br>Now go make some of these guilt-free yumminess! My mom has already ordered a huge box of these before I go back to Australia. Gonna be a lot of baking in progress.. But hey, no oil/butter/lard/shortening, its totally worth it no?distracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.com1tag:blogger.com,1999:blog-7737169840124604337.post-20149042382271839082011-01-10T21:21:00.000-08:002011-08-24T08:04:36.284-07:00Carious: My favorite cookies - chocolate chocolate chip cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_EmvjVz9b2Zw/TSv6SE8tvwI/AAAAAAAAALo/OktMmPHBBmA/s1600/IMG_1801.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://3.bp.blogspot.com/_EmvjVz9b2Zw/TSv6SE8tvwI/AAAAAAAAALo/OktMmPHBBmA/s320/IMG_1801.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5560813353391996674" /></a>
<br /><br><br>People who know me know my list of loves really well, because I always go hysterical whenever the conversation topic is about them. So it goes - chocolate, durian, grilled mushroom with olive oil and salt. <br><br>Oh wait, chocolate, durian, agnes b, grilled mushroom.. <br><br>No wait, chocolate, durian, telekinesis, agnes b, mushroom...<br><Br> You get my point.<br><br>Any recipe that has more than one "chocolate" is bound to find its way into my list of go-to recipes.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_EmvjVz9b2Zw/TSvqbyrAmFI/AAAAAAAAAKQ/02LFpGCvfIw/s1600/IMG_1794.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_EmvjVz9b2Zw/TSvqbyrAmFI/AAAAAAAAAKQ/02LFpGCvfIw/s320/IMG_1794.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5560795928098543698" /></a><br><br>Chocolate chocolate chip cookies. Yum. These cookies are so decadent and so delectable. It takes me great restraint to stop at 1 but I always end up breaking up other cookies into halves or thirds.. =X<br><br>I can't describe how divine these cookies are adequately. Soft, chewy, moist, sweet, and with a tinge of salt that tingles the tongue. And all these are just the tip of the ice berg. The whole cookie is just pure magic. <br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_EmvjVz9b2Zw/TSvuv4AqqwI/AAAAAAAAAKY/AbdCVrjLhz0/s1600/IMG_1804.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://3.bp.blogspot.com/_EmvjVz9b2Zw/TSvuv4AqqwI/AAAAAAAAAKY/AbdCVrjLhz0/s320/IMG_1804.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5560800671175453442" /></a>The whole photography session took close to 15minutes because I was, well, you know.....<br><br>So apparently there are strict ways in chocolate handling because they are extremely fickle and need a lot of tender loving care. Here are some stuff I've uncovered while combing google!<br><br></u>From <a href="http://esjoie.wordpress.com/2007/04/19/melting-chocolate/">here</a></u><br><br>- Take your time. Dark chocolate can withstand high temperature than milk or white chocolate, but it’s always best to heat chocolate gently.
<br />- Chopping chocolate before melting means the heat will be evenly distributed, and the chocolate will melt quickly with little fuss.
<br />- Be very careful liquid away from melting chocolate. Chocolate is composed of solids suspended in cocoa butter. Melting the chocolate transforms the cocoa butter into liquid, and the solid particles glide easily through this cocoa butter base. But just a few drops of water, or any liquid, will be absorbed by the solids and cause them to cling to each other. When this happens, the chocolate seizes, or becomes stiff and difficult to stir. Once chocolate has seized, your only option is to add more liquid and make Chocolate sauce.<br><br><a href="http://acselementsofchocolate.typepad.com/elements_of_chocolate/Chocolate.html">This website</a> is pretty good too!<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_EmvjVz9b2Zw/TSv1O5ditAI/AAAAAAAAAKg/MMPK2UFPYUQ/s1600/IMG_1781.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_EmvjVz9b2Zw/TSv1O5ditAI/AAAAAAAAAKg/MMPK2UFPYUQ/s320/IMG_1781.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5560807801210713090" /></a><br><br>Original recipe from Martha Stewart! =)<br><br>Once again, halved the recipe to yield 10 large cookies. But I made it twice that night cause it was just that awesome.<br><br>1/2 cup all-purpose flour<br>1/4 cup unsweetened Dutch-process cocoa powder<br>1/4 teaspoon baking soda<br>1/4 teaspoon coarse salt<br>125g good-quality milk chocolate, 65g coarsely chopped and 60g cut into 1/4-inch chunks(I just sub it with a hell lot of white chocolate chips.)<br>1/4 cup (60g) unsalted butter<br>3/4 cups sugar (I reduced it to 1/2 cup)<br>1 large eggs<br>1 teaspoon pure vanilla extract<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_EmvjVz9b2Zw/TSv2hEJsePI/AAAAAAAAAKo/lte9ZRg0K5A/s1600/IMG_1782.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_EmvjVz9b2Zw/TSv2hEJsePI/AAAAAAAAAKo/lte9ZRg0K5A/s320/IMG_1782.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5560809212829530354" /></a><br><br>Preheat the oven to 170deg C! Melt the chocolate and butter. I did it over a double boiler (read <a href="http://acselementsofchocolate.typepad.com/elements_of_chocolate/Chocolate.html">This website</a>)<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_EmvjVz9b2Zw/TSv24An-wfI/AAAAAAAAAKw/8JqQfe6xDyc/s1600/IMG_1783.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_EmvjVz9b2Zw/TSv24An-wfI/AAAAAAAAAKw/8JqQfe6xDyc/s320/IMG_1783.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5560809607019807218" /></a><br><br>Sift together the flour, baking soda, salt, cocoa powder.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_EmvjVz9b2Zw/TSv3X0fAg-I/AAAAAAAAAK4/e7tqRsZwRmA/s1600/IMG_1784.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_EmvjVz9b2Zw/TSv3X0fAg-I/AAAAAAAAAK4/e7tqRsZwRmA/s320/IMG_1784.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5560810153516762082" /></a><br><br>Beat the egg, vanilla and sugar together until incorporated.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_EmvjVz9b2Zw/TSv3qTj-8MI/AAAAAAAAALA/2mCKpRsXAkM/s1600/IMG_1785.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_EmvjVz9b2Zw/TSv3qTj-8MI/AAAAAAAAALA/2mCKpRsXAkM/s320/IMG_1785.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5560810471096774850" /></a><br><br>Then pour the melted chocolate-butter mixture with the egg-sugar-vanilla mixture and chuck them all into the flour mixture. Stir them up!<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_EmvjVz9b2Zw/TSv3_HdMOpI/AAAAAAAAALI/45qlzqzkQVU/s1600/IMG_1786.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_EmvjVz9b2Zw/TSv3_HdMOpI/AAAAAAAAALI/45qlzqzkQVU/s320/IMG_1786.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5560810828624312978" /></a><br><br>Then mix in an insane amount of chocolate chips. I threw in at least 1/2 cup of them.. <br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_EmvjVz9b2Zw/TSv4p2_NK4I/AAAAAAAAALQ/toerzaj8usg/s1600/IMG_1787.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_EmvjVz9b2Zw/TSv4p2_NK4I/AAAAAAAAALQ/toerzaj8usg/s320/IMG_1787.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5560811562937953154" /></a><br><br>Customary finger test! Now I gotta warn you though. My finger test turned into a spooning session and I think I lost at least 2 cookies here... It was that darn good.<br><br>Leave about 2cm space around each plonk of dough because the cookies will rise and puff a little. Bake em for 15 minutes.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_EmvjVz9b2Zw/TSv5ZiU9zqI/AAAAAAAAALY/Oxg7Zo2BkqY/s1600/IMG_1792.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_EmvjVz9b2Zw/TSv5ZiU9zqI/AAAAAAAAALY/Oxg7Zo2BkqY/s320/IMG_1792.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5560812382025797282" /></a><br><br><u>
<br />Pressure points and top tips! (from trial and error) =D</u><br><br>1) Ok there is nothing to share about these cookies actually. Its so straightforward. Just watch out for the melting chocolate part as indicated by the websites I shared above.<br><br>2) Share them of course. Mindblowing stuff.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_EmvjVz9b2Zw/TSv6FAbXFUI/AAAAAAAAALg/K8-CfxRVN4Y/s1600/IMG_1797.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_EmvjVz9b2Zw/TSv6FAbXFUI/AAAAAAAAALg/K8-CfxRVN4Y/s320/IMG_1797.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5560813128840058178" /></a>distracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.com0tag:blogger.com,1999:blog-7737169840124604337.post-90319424043644682032010-12-29T19:28:00.000-08:002011-08-24T08:04:08.145-07:00Carious: Yule Log Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_EmvjVz9b2Zw/TRv80cfDv_I/AAAAAAAAAJ4/BQTRKrrm_Wo/s1600/IMG_1841.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_EmvjVz9b2Zw/TRv80cfDv_I/AAAAAAAAAJ4/BQTRKrrm_Wo/s320/IMG_1841.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5556312543221497842" /></a>
<br />Oops. I'm late. But there's 12 days of Christmas right? So..<br><br>Merry Christmas! =D May the coming year be filled with joy and love. And plenty of wealth and cake!<br><br>So I was wondering what to make for Christmas and was pretty much bombarded with suggestions - Kueh Lapis, Nine-Layer Kueh, Ondeh Ondeh, Gingerbread, Puddings and Souffle. Then, I chanced upon <a href="http://joepastry.com/index.php?s=B%FBche&sentence=AND&submit=Search">THIS GOLD MINE</a>. Now with that beautiful step by step tutorial and an enticing picture, who can resist? I love JoePastry. Reads that website every other day for inspiration and of course, tutorials. Do check it out guys!<br><br><u>Trivia!</u><br>Since the trivia for yule log cake is up on JoePastry's site, I'm gonna talk something more Dental. Oh well you know what I'm studying, right? ;)<br><br>Apparently, chocolate can help protect your teeth from tooth decay. *throws confetti and ignites fireworks* The cocoa oil coats the teeth and forms a sort of protective layer on the teeth, thus conferring some protection against bacterial attack. Of course chocolate bars contain sugar and all so it will still encourage some bacterial growth and other health related ailments such as obesity so it's good to eat in moderation. Or go really dark as dark chocolate has less sugar. Then again of course that is no reason to stuff yourself with chocolate and avoid cleaning your teeth altogether. <br><br>All the things you need to know about each component is on his website, including clarified butter. Omg clarified butter. I can't get enough of that stuff. No really, its right up THERE in my list of loves.<br><br>I didn't get a picture of the inside though cause my lovely camera decided to go on strike. Urgh. The lens couldn't retract! URGH!<br><br>Anyway, I've filled my cake with salted caramel cream cheese filling. I had extra salted caramel cream cheese filling from my macaron adventure e other time so those came in handy. The recipe is from <a href="http://www.foodjetaime.com/2010/11/earl-grey-salted-caramel-macarons.html">HERE!</a>. <br><br>For the chocolate ganache, I didn't go the 1 - 1 cream-chocolate ratio because I didn't have a weighing scale. I just used my whole 300g bag of chocolate with 200ml of cream. Better to have more chocolate than less! And woah, was the decision good. The chocolate ganache was the talk of everyone who tasted it. Yums.<br><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_EmvjVz9b2Zw/TRwDb9wld2I/AAAAAAAAAKA/22DLeZbb-WU/s1600/IMG_1845.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://3.bp.blogspot.com/_EmvjVz9b2Zw/TRwDb9wld2I/AAAAAAAAAKA/22DLeZbb-WU/s320/IMG_1845.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5556319819238045538" /></a><br><br>I haven't got a mixer then so I whisked the eggs and sugar with my bare hands for a good half an hour. OMG. Changed locations and positions and grips and hands so many times just to relieve the ache. Gah. But the product was worth it. OH SO WORTH IT. <br><br><u>Pressure points and top tips! (from trial and error) =D</u><br><br>1) Check the measurements of your pan. I had a smaller 12 x 15 pan so I shrunk the recipe to a 4 egg one. Joe's recipe makes for a pretty long log.<br><br>2) Clarifying butter - don't pour the hot butter through a nylon sieve. Gah. Melted a big hole in mine. Yikes. I didn't have the stuff that he recommended to sieve the hot oil so I just skimmed the top for the browned butter than I needed. <br><br>3) Remember to check out his jelly roll tutorial to see how to prepare the sponge. It really helps with the shape of the cake.<br><br>4) I poured the ganache all over the chilled cake and then chilled the entire cake again for 5mins. I then scraped the chocolate from the plate and swiped it all over the cake. It worked pretty well for me. Alternatively, I guess we could chill the ganache and then spread it like nutella but I'd prefer pouring it all over cause the sponge is pretty delicate and breaks easily.<br><br>Other than that, I think imma gonna make a log cake every year now. =D<br><br>Merry Christmas guys! Love u all! =) Stay safe!distracted-studenthttp://www.blogger.com/profile/05187955880044241569noreply@blogger.com0