tag:blogger.com,1999:blog-68615118202648434582024-03-06T12:15:42.605+08:00loving baking"For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future."Jeremiah 29:11youfeihttp://www.blogger.com/profile/07426873095824774501noreply@blogger.comBlogger118125tag:blogger.com,1999:blog-6861511820264843458.post-50244026955407925492015-09-20T00:55:00.001+08:002015-09-20T00:57:57.875+08:00DIY shrinky keychain<p dir="ltr"><u>I</u> had seen a shrinky before many years back, probably when I was 8 or 9. It was one of those cool things I saw at a funfair/pushcart stall of some sort. Pardon me, as my memory is a little fuzzy. </p>
<p dir="ltr">And so, when I saw that this shrinky thingy was available in Daiso via this Daiso FB group (this group is addictive, you've been warned) I thought I really need to try this out someday. </p>
<p dir="ltr">In a twist of events, I had a set courtesy of a friend. Yippee! No need to make a trip down and search high and low for it. So I kept it, with eagerness and anxiety not knowing how it would turn out. I really looked forward to use it as an activity with G. </p>
<p dir="ltr">I finally decided on a whim, no plans beforehand, to make this as a "gift" for papa's birthday which is next week. I had to, of course resist, "helping" out with his art work as it would have to be as original as possible, no? Maybe it was my fault, being too anxious, I didn't quite explain to him what was going to happen. Ok, maybe because I didn't quite know how exactly it would come up to anyway. </p>
<p dir="ltr">Anyway, I had him draw on the sheet, whatever he liked (and phew! He didn't meltdown at the fact the mistakes can't be erased.) And I finished off with "happy birthday papa" and his name and the year. </p>
<p dir="ltr">The whole shrinking process was quite nerve wrecking as I was as clueless as G and could only explain based on the instructions behind the sheet (which were in Japanese, so I relied on the pictures) and the verbal instructions my friend had given when she handed me this set. </p>
<p dir="ltr">It was pretty cool seeing how it curled up and shrank and opened up again. </p>
<p dir="ltr">Of course, G was really proud of it that he wanted to give it to papa today and made papa hang it on his house keys. :p </p>
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<p dir="ltr">Chocolate and bananas in a cupcakes, with peanut butter frosting? Crazy combination. I am usually quite resistant to try new cupcakes recipes because they are mostly too sweet and also because I have my stash of favourites by now. </p>
<p dir="ltr">Although I have been baking for a while now, I actually haven't baked a chocolate-banana cupcake. This is really worth a shot as I'm so impressed with the strong aroma the bananas produced. </p>
<p dir="ltr"><i>Adapted from domestic </i><i>goddesswannabe</i><br>
<i>Makes ~30-35 mini cupcakes </i><br></p>
<p dir="ltr">225g self-raising flour, sifted<br>
25g cocoa powder <br>
220g caster sugar - I used 150g<br>
125g unsalted butter, at room temperature<i> -I used salted</i><br>
2 eggs<br>
160ml milk<br>
2 teaspoons vanilla extract<br>
2 medium (400g<i>) - mine came out to 215g and </i><i>thats</i><i> all i had bananas, mashed</i></p>
<p dir="ltr">Instructions</p>
<p dir="ltr">In a mixing bowl, cream together butter and sugar until the mixture turns light and fluffy.</p>
<p dir="ltr">Add the eggs and vanilla extract and mix to combine. Add the mashed bananas and mix to distribute.</p>
<p dir="ltr">Finally, fold in the flour and milk in the sequence flour-milk-flour-milk-flour. <i>- I folded in the flour mixture all at once and mixed in the milk.</i></p>
<p dir="ltr">Dish the batter into cupcake liners until each is 2/3 full. <i>- I used mini cupcake liners and filled them 2/3 full</i></p>
<p dir="ltr"><i>Bake at 180°C for 20 minutes. -I used a fan forced oven and baked at 160C for 15min</i></p>
<p dir="ltr">Allow the cupcakes to cool in the baking trays for 10-15 minutes before transferring them onto a wire rack to cool completely.</p>
<p dir="ltr">Peanut butter smbc</p>
<p dir="ltr">60g egg white (~2 egg whites)<br>
25g caster sugar<br>
140g salted butter, cubed and cold<br>
40g creamy peanut butter</p>
<p dir="ltr">Whisk egg white and sugar over a pot of simmering water till <i>hot </i>to touch.</p>
<p dir="ltr">Removed from heat and whisk till stiff peaks form.</p>
<p dir="ltr">Add in cubed butter one at a time and whisk till fluffy. <i>The </i><i>mixutre</i><i> will look curdled at some point but keep whisking till it comes together.</i></p>
<p dir="ltr">Add in the peanut butter and whisk till well combined. </p>
<p dir="ltr">frost the cooled cupcakes and top with chocolate shavings and crushed peanuts </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArXTF2yKOVe5N0D7U8QNVy3j_X-4-goDTLb8ApiFjTQTbWp03TtS1rl77dZwmXVaGOhNeAgNUN-p19uPhtG-xirs6X8DzblY-usdDr9eNsqBXsGvTQPYPw3B1kbwN2t-QVpsQfrx8EjF8/s1600/IMG_20150919_113622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArXTF2yKOVe5N0D7U8QNVy3j_X-4-goDTLb8ApiFjTQTbWp03TtS1rl77dZwmXVaGOhNeAgNUN-p19uPhtG-xirs6X8DzblY-usdDr9eNsqBXsGvTQPYPw3B1kbwN2t-QVpsQfrx8EjF8/s640/IMG_20150919_113622.jpg"> </a> </div>youfeihttp://www.blogger.com/profile/07426873095824774501noreply@blogger.com0tag:blogger.com,1999:blog-6861511820264843458.post-6071029720438326842015-09-17T12:33:00.001+08:002015-09-17T12:33:03.704+08:00Crowd pleaser vanilla chocolate ganache cupcakea<p dir="ltr">Was tasked to Bake some cupcakes for the church Sunday school teacher's day celebration, so I decided to go with the classic flavours. Everyone loves chocolate, right? That's what I think at least. </p>
<p dir="ltr">Vanilla cupcakes (makes 20 mini cupcakes)</p>
<p dir="ltr">100g salted butter, softened<br>
75g sugar<br>
2 eggs<br>
125g self-raising flour<br>
75g milk</p>
<p dir="ltr">1. Cream together butter and sugar until fluffy and pale yellow.</p>
<p dir="ltr">2. Add in eggs, one at a time, and beat till well combined</p>
<p dir="ltr">3. Stir in flour until just mixed.</p>
<p dir="ltr">4. Add in milk and mix well. </p>
<p dir="ltr">5. Scoop batter till about 2/3 full and bakr in preheated oven of 165C for 12-15min or until a toothpick inserted comes out clean. </p>
<p dir="ltr">Chocolate ganache</p>
<p dir="ltr">300g dark chocolate, chopped into small pieces<br>
400g heavy cream</p>
<p dir="ltr">1. Place chopped chocolate and heavy cream in a mixing bowl</p>
<p dir="ltr">2. Place mixing bowl over a pot of simmering water and whisk till melted. </p>
<p dir="ltr">3. Leave mixture to cool, and refrigerate till cold and whip to desired consistency.</p>
<p dir="ltr">Assembly</p>
<p dir="ltr">Pipe ganache over cupcake using Wilton 1M piping tip and top with colourful Sprinkles. </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsoJVjnoNfsK4rHQFwciQNag0GVm0v10FwN6ncYgAULMutYldiaqrKJNnNaH_30UeNXyMFq8wpC6piCrBB3toDpBTFrLIXhCn7D1TaQlrVzESrlhJ755oij9Z8jlJTwg0oAL0Y5f5B-ws1/s1600/IMG_20150913_075327.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsoJVjnoNfsK4rHQFwciQNag0GVm0v10FwN6ncYgAULMutYldiaqrKJNnNaH_30UeNXyMFq8wpC6piCrBB3toDpBTFrLIXhCn7D1TaQlrVzESrlhJ755oij9Z8jlJTwg0oAL0Y5f5B-ws1/s640/IMG_20150913_075327.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTG0jTH0I2ZpjRnJyeFQ4H0HJSz5esJP8gJtf8IqlKpLu7sSSPU3bmzhxapqkjmxzUPkLy4vK-sVEKfUGXD1lqcOx1cYIJaQXmDgBLvqCGaRIrZIpOHpsE7Dvd_rvIMM_WeuAgFLC13rkQ/s1600/IMG_20150913_004639.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTG0jTH0I2ZpjRnJyeFQ4H0HJSz5esJP8gJtf8IqlKpLu7sSSPU3bmzhxapqkjmxzUPkLy4vK-sVEKfUGXD1lqcOx1cYIJaQXmDgBLvqCGaRIrZIpOHpsE7Dvd_rvIMM_WeuAgFLC13rkQ/s640/IMG_20150913_004639.jpg"> </a> </div>youfeihttp://www.blogger.com/profile/07426873095824774501noreply@blogger.com0tag:blogger.com,1999:blog-6861511820264843458.post-12652016347128519242015-09-16T16:28:00.001+08:002015-09-16T16:28:55.025+08:00Speculoos cupcake with speculoos buttercream<p dir="ltr">I had this amazing speculoos tart at a friend's son's first birthday party, I couldn't stop thinking about it. </p>
<p dir="ltr">I googled almost immediately for a recipe I could possibly replicate and of course, decided a tart would be too tedious. And so, I tried to search for a cupcake recipe instead. Much to my dismay, many recipes call for a vanilla cupcake, holed and filled with a dollop of cookie butter. </p>
<p dir="ltr">And so, I tried to crush a pack of lotus biscuits and add it into my cupcake batter, just like how you would with Oreo cookies. Genius ya? No.. The cupcakes smelled awesome while I made them but the taste was really lacklustre :( </p>
<p dir="ltr">And so, I decided a vanilla cupcake base with a dollop of cookie butter swirled in just like those nutella swirled cupcakes should do the trick :D </p>
<p dir="ltr">Top it off with a cookie butter Swiss meringue buttercream and some crushed speculoos. Yums! </p>
<p dir="ltr">Speculoos cupcake<br>
Makes ~20 mini cupcakes</p>
<p dir="ltr">100g salted butter, softened<br>
75g caster sugar<br>
2 eggs<br>
125g self-raising flour<br>
75g milk <br>
1tsp vanilla extract</p>
<p dir="ltr">Spoonfuls of cookie butter</p>
<p dir="ltr">1. Cream softened butter and sugar till pale yellow.<br>
2. Add in eggs, one by one till full incorporated.<br>
3. Stir in flour and add in milk till well combined.<br>
4. Fill cupcake liners with ~2/3 cupcake batter. <br>
5. Spoon ~1 TSP cookie butter into each cupcake liner and swirl with a toothpick.<br>
6. Bake at preheated oven of 165C for 12-15min. Cupcake is ready when toothpick inserted comes out clean. </p>
<p dir="ltr">Speculoos buttercream</p>
<p dir="ltr">38g egg white (~1 egg white)<br>
20g brown sugar<br>
66g salted butter<br>
40g cookie butter</p>
<p dir="ltr">1. Whisk together egg whites and sugar over a pot of simmering water till sugar is dissolved and egg white mixture is hot to touch</p>
<p dir="ltr">2. Remove from heat and whisk till stiff peaks form</p>
<p dir="ltr">3. Add in cubed butter, a little at a time till it comes together.</p>
<p dir="ltr">4. Whisk in speculoos.</p>
<p dir="ltr">Assembly:</p>
<p dir="ltr">Pipe speculoos buttercream over cupcake and sprinkle some crushed lotus biscuits. </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbX8UvxhDp9vsOIxiDX3w0nlwZsnAFpH-DH4_yqNf4Iq8pQzTzWBdkL23a1_bv_MsEEMCHPEL20k4HLfVyzanBzPkDg52oSA9IQnZkyBx6CNBinwuZ2loQrHM04k9f43odOICOhUzN8BFz/s1600/IMG_20150916_150348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbX8UvxhDp9vsOIxiDX3w0nlwZsnAFpH-DH4_yqNf4Iq8pQzTzWBdkL23a1_bv_MsEEMCHPEL20k4HLfVyzanBzPkDg52oSA9IQnZkyBx6CNBinwuZ2loQrHM04k9f43odOICOhUzN8BFz/s640/IMG_20150916_150348.jpg"> </a> </div>youfeihttp://www.blogger.com/profile/07426873095824774501noreply@blogger.com0tag:blogger.com,1999:blog-6861511820264843458.post-28800023530316660312015-08-13T23:48:00.001+08:002015-08-13T23:48:03.026+08:00Back with more..than just baking<p dir="ltr">It's funny how I had drafts from the years I have been absent but they never got posted</p>
<p dir="ltr">Much has been going on as I realise my last post was four years back, FOUR?! really? </p>
<p dir="ltr">Anyhow, I'm back now, married with 2kids. Phew! That's quite a bit in four years, no? Much has been going on in my life and I notice I keep conjuring posts in my head every now and then. </p>
<p dir="ltr">I hope I can get this blog alive again with a new perspective as I blog now just about baking but me as a wife, a mum and teacher to my beautiful kids. </p>
<p dir="ltr">To do this blog justice, I"ll start off with a pandan chiffon post. My first using homemade pandan extract. Very fragrant, natural good stuff! </p>
<p dir="ltr">*Recipe soon to follow*</p>
<p dir="ltr">Off to bed for now! </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9y7yMW2UMcM4_u0DtUFI6KSqFmPaWo1E51CKVI99LdLGNEREPjmu460o6Ao_aikGn_lRcVP34GbVTlxgLYKsaE0Lzge1admT_6eJs5U6iaaU0_yW9bepzhyphenhyphenoNYhjskMjbhmV_utp50eG_/s1600/IMG_20150812_155937.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9y7yMW2UMcM4_u0DtUFI6KSqFmPaWo1E51CKVI99LdLGNEREPjmu460o6Ao_aikGn_lRcVP34GbVTlxgLYKsaE0Lzge1admT_6eJs5U6iaaU0_yW9bepzhyphenhyphenoNYhjskMjbhmV_utp50eG_/s640/IMG_20150812_155937.jpg"> </a> </div>youfeihttp://www.blogger.com/profile/07426873095824774501noreply@blogger.com0tag:blogger.com,1999:blog-6861511820264843458.post-66757356121446643442011-05-23T19:17:00.000+08:002011-05-23T19:17:23.594+08:00a bundle of nerves!I can't believe how long it has been since I neglected this blog. It was close to being banished away forever and ever more. But fear not, I've always still reminded myself of why I started writing initially. Though I have not been trying out new recipes lately, nor have any exciting new baking experiments or techniques to share, I have still honed my baking skills, just in a entirely different aspect.<div><br />
</div><div>Well, it's with GREAT pleasure that I title this post "a bundle of nerves" as I calmly and excitedly announce a piece of news which contributed to my long absence. I'M GETTING MARRIED! Yes, you heard me! I'm getting married in just about a month's time and preparation is at its peak where I start fretting over so many details!</div><div><br />
</div><div>Since we're on the topic of weddings, I'd still love to stick to something baking-related. I had a crazy month of May attending THREE weddings, one after another on the first 3 weekends of May. Its with great pleasure, stress and fun that I had the honour to provide cupcakes and a wedding cake for 2 of the weddings. =D</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx1vBKMHpNn6wLO3TunS5Plhv_sjhLivFZ93CKlu8qlnEAwQ1astvsmMzg1cfgNGqjCpy9JDMS4Kfvj5y-3Va3xHOUL4UaIPjbHAVzyuD39EA2X9Xm06B7yXCjRtwClwDt30WbqR4aXotp/s1600/wedding+cupcakes+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx1vBKMHpNn6wLO3TunS5Plhv_sjhLivFZ93CKlu8qlnEAwQ1astvsmMzg1cfgNGqjCpy9JDMS4Kfvj5y-3Va3xHOUL4UaIPjbHAVzyuD39EA2X9Xm06B7yXCjRtwClwDt30WbqR4aXotp/s640/wedding+cupcakes+%25284%2529.JPG" width="425" /></a></div><br />
A really cool, classic elegant wedding held at St Andrews Cathedral. I share a pretty long friendship with this friend of mine which dates back to our Secondary school days =)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh81o_fhTGVs2XDRbUMPMmUFhyphenhyphenrqyG5wBd9Z4uJjkbEI1sx9TPa31WQFdyiuj49frGo0mMCuOZQfqdXJlW1YZSzen1UINWdh5YOnav8JvpxRmzy4e7dxIoTDFO5IvHMt3LzJy56ya14FWQC/s1600/wedding+cupcakes+%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh81o_fhTGVs2XDRbUMPMmUFhyphenhyphenrqyG5wBd9Z4uJjkbEI1sx9TPa31WQFdyiuj49frGo0mMCuOZQfqdXJlW1YZSzen1UINWdh5YOnav8JvpxRmzy4e7dxIoTDFO5IvHMt3LzJy56ya14FWQC/s640/wedding+cupcakes+%25285%2529.JPG" width="426" /></a></div><br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">She chose to have a cupcake tier with a cake right on the top tier. Design is inspired by hello naomi which featured a post on Brides.com <a href="http://www.brides.com/wedding-ideas/wedding-style/valentines-day-ideas/wedding-style-heart-themed-wedding-heart#slide=5">here</a>! I enjoyed every moment of decorating the cupcakes as there almost endless design possiblities! </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1h3JLEI3kKwHVosU4yqqVEyFuq8IPjFPtVPuTa2S1ojldCDeux-2Ym5didJ6EdLJfpdPP9DMuI3Qripk8Ieyfp-esEEmOB1IchNcu3g9G3tpWr5ewzzdWtjSGUv8P96W77g1s6s54_sEW/s1600/wedding+cupcakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1h3JLEI3kKwHVosU4yqqVEyFuq8IPjFPtVPuTa2S1ojldCDeux-2Ym5didJ6EdLJfpdPP9DMuI3Qripk8Ieyfp-esEEmOB1IchNcu3g9G3tpWr5ewzzdWtjSGUv8P96W77g1s6s54_sEW/s640/wedding+cupcakes.JPG" width="640" /></a></div><div><br />
</div><div>Really glad that the couple loved it and it was how she envisioned it to be! Congrats to you two lovely peeps! =D </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-rN0cBDxM3aDVQH41AubGliz0kJgAgscY9CazKuusyj9a89PRUTRtB3Wnah0Fdw6QhkGbS-R9Z4N00zmYkiZKgPScWA6Nwk7GXfTxKA1sJ4KRrcLDaf06VRR-LUFf_goadIvRVX_d-ve/s1600/Alvin+and+Vivien+wedding+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-rN0cBDxM3aDVQH41AubGliz0kJgAgscY9CazKuusyj9a89PRUTRtB3Wnah0Fdw6QhkGbS-R9Z4N00zmYkiZKgPScWA6Nwk7GXfTxKA1sJ4KRrcLDaf06VRR-LUFf_goadIvRVX_d-ve/s640/Alvin+and+Vivien+wedding+cake.JPG" width="476" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This pair of really cute funky couple whom I knew from a marriage prep class are one of the nicest, sweetest people I've met. In fact, all the couples in our prep class are really really nice and I'm glad to have attended each and everyone of their wedding! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">The groom is such a sweet guy, he wanted to surprise the bride with a <i>real </i>wedding cake. If you haven't know, a real wedding cake costs a bomb to have, well at least, here in Singapore. This 4-tiered wedding cake was the "tallest" cake I've made to date as I have only attempted maximum of 3-tiers prior to this! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I definitely had <strike>wedding </strike> cake-making jitters while I planned and executed the cake making schedule. Do not belittle the stripes! They look simple and gorgeous but they took me half a day to complete!!! I delivered the cake unstacked and only assembled it on the spot. Thanks to my handy tools and lovely assistants, we set it up in under 30 minutes and phew! The cake stood tall and straight for a good 4 hours or so =D</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">So now, having slogged for 2 of my friend's wedding, should I too slog for mine? I really wish too and D is discouraging me =p Any suggestions? Any experienced baker brides? I'd love to hear a comment or two =D</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Till then....</div><div><br />
</div>youfeihttp://www.blogger.com/profile/07426873095824774501noreply@blogger.com0tag:blogger.com,1999:blog-6861511820264843458.post-69037590772634722562010-12-21T14:50:00.001+08:002010-12-21T14:52:06.329+08:00CHRISTMAS!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd4iqnjulCIB1coxRcSbfMZHQIIFmb1LTPGPDapKAb5PFzKgmdOEOsxJjidOdPunDG8Wy13ZfnrAGjAxHVME7e4OzjWKeWehTrTLQAbjQ88-lqwSvoOpjD0BFp85uv-n74-Wfp1uajFaFF/s1600/IMG_4712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd4iqnjulCIB1coxRcSbfMZHQIIFmb1LTPGPDapKAb5PFzKgmdOEOsxJjidOdPunDG8Wy13ZfnrAGjAxHVME7e4OzjWKeWehTrTLQAbjQ88-lqwSvoOpjD0BFp85uv-n74-Wfp1uajFaFF/s640/IMG_4712.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Christmas is just around the corner and after all the dazzling goodies and log cakes, I must say I still love cookies the best! Though I haven't really been to orchard road to soak myself in the Christmas atmosphere and pretty lights these cookies sure edged me into the Christmas mood. From the dough, to the aroma when they're baking away in the oven, till the time their out and finally with that icing that makes all the difference (appearance I mean)! I'm so lovin it! =p</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPpjqU3JWiZ6va-Da-0bSGkXYI55r1BCmxNfZVBmuHd01cwaroQy0_HS-a4ll8t09KEWeRhKz1367ge4qRUwUAjDjuAnv4ejOL-jGY0zImXdaF21_8FzEFDSD4gS_oHc6lz8ezFxiBtY5K/s1600/IMG_4709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPpjqU3JWiZ6va-Da-0bSGkXYI55r1BCmxNfZVBmuHd01cwaroQy0_HS-a4ll8t09KEWeRhKz1367ge4qRUwUAjDjuAnv4ejOL-jGY0zImXdaF21_8FzEFDSD4gS_oHc6lz8ezFxiBtY5K/s640/IMG_4709.JPG" width="316" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'm ashamed to say that after <i>years</i> of baking, its my very <b>first</b> making a gingerbread man (though not gingerbread flavoured) but hey! it's still a milestone isn't it. haha. And the thought of those few wiggly lines, dots and ribbons making the whole gingerbread come to life, I couldn't contain that excitement and I knew I had to make a few more batches to give away as gifts. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">D was also really psyched when he saw those lying on the baking tray and immediately asked if I was free to bake some for his colleagues! Though it meant I had to spend more time baking extras (other than the order on hand), but it also meant some fun time together! Well, now I'm toying with the idea of making these for my friends. Packed nicely in a plastic pack, sealed and tied with a pretty ribbon, just how I love it!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now, I hope I've spurred YOU (yes, you who is reading this post now) to get crackin and make some homemade goodies for your friends. Though "inexpensive", but sure packs a load of love and sincerity. No?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Recipe below!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Gingerbread cookies</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;">100g Salted butter, cubed and softened</div><div class="separator" style="clear: both; text-align: left;"> 80g Caster sugar</div><div class="separator" style="clear: both; text-align: left;"> 1 Egg Yolk</div><div class="separator" style="clear: both; text-align: left;">190g Plain Flour</div><div class="separator" style="clear: both; text-align: left;">1 tsp Vanilla Extract (or Vanilla bean paste if you have)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Method:</b></div><div class="separator" style="clear: both; text-align: left;">1. In a medium mixing bowl, cream together butter and sugar until well combined. </div><div class="separator" style="clear: both; text-align: left;"> *<i>Mixture doesn't have to be light and fluffy as we do not want the cookies to expand too much </i></div><div class="separator" style="clear: both; text-align: left;"><i> during baking</i></div><div class="separator" style="clear: both; text-align: left;">2. Stir in the egg yolk until well combined.</div><div class="separator" style="clear: both; text-align: left;">3. Add in the flour, 1/3 at a time until a dough is formed. If dough is too soft to handle, cling wrap the dough and place it in the refrigerator for about 15-30 min to allow it to firm up a little. </div><div class="separator" style="clear: both; text-align: left;"> *<i>I usually split the dough into 2 and refrigerate one portion while I start working on the other. </i></div><div class="separator" style="clear: both; text-align: left;">4. Roll out the dough on a piece of parchement paper in between 2 chopsticks (one pair) to ensure uniform thickness.</div><div class="separator" style="clear: both; text-align: left;">5. Get your favorite cookie cutter and stamp away! Gather the scraps and re-roll until the dough is used up. </div><div class="separator" style="clear: both; text-align: left;">6. Place the cut-out dough on the baking tray and bake at 180C for 10-15 min (longer baking time require for larger cookies) or until the edges are lightly browned.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: 15px;"><b><i>variations: </i></b></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: 15px;">Chocolate cookie</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: 15px;">*Use 20g cocoa powder + 170g Plain flour instead</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: 15px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: 15px;">Orange/Lemon cookie</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: 15px;">*Use 1 tsp or orange/lemon oil + finely grated zest of 1 orange/lemon</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: 15px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: 15px;"><b>Royal Icing recipe</b></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: 15px;"><b><br />
</b></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: 15px;"><b>Ingredients:</b></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: 15px;">2 tsp Meringue powder</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: 15px;">2 tbsp Water</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: 15px;">165 g Icing sugar</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: 15px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: 15px;"><b>Method:</b></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: 15px;">1. In a small mixing bowl, mix together meringue powder and water. Using an electric mixer, whip will soft peaks form.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: 15px;">2. Add icing sugar gradually and mix on high speed until <i>medium </i>peaks. *This consistency is good for piping</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: 15px;">3. To colour (or <i>flood</i> the icing), add water, bit by bit until you get a consistency that resembles a <b>syrup. </b></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: 15px;"><b><br />
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</b></span></span></div>youfeihttp://www.blogger.com/profile/07426873095824774501noreply@blogger.com0tag:blogger.com,1999:blog-6861511820264843458.post-59829097952891868202010-12-20T17:31:00.000+08:002010-12-20T17:31:31.689+08:00Bloggers Meet-up!......in KL!!I can't imagine how long has it been since I last blogged. So much has happened during the time I was absent and I must say that one of the best things was that I got to meet so many wonderful people during my short short trip to KL! I got to meet so many great bloggers from Malaysia (Wendy from table for 2 or more, Swee San from and me, being REALLY honoured to be the FIRST singaporean blogger some of them have met! *drum roll please* =ppp<div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi529TZjqVGyiOtDYIjgT8ASjeZDprzp9pOZOJPVIZZIj_fpAfzbMGtcw1KHzBOa35FXcd8qiRYigy_21T8zwa5PaDkzrKm0lIWKQhy7pP3kGShQeYYikhUVRpj6uENIcRjixaSSIbijEdy/s1600/IMG_5052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi529TZjqVGyiOtDYIjgT8ASjeZDprzp9pOZOJPVIZZIj_fpAfzbMGtcw1KHzBOa35FXcd8qiRYigy_21T8zwa5PaDkzrKm0lIWKQhy7pP3kGShQeYYikhUVRpj6uENIcRjixaSSIbijEdy/s640/IMG_5052.JPG" width="640" /></a></div><div><div style="text-align: center;"><i>photo courtesy of Swee San</i></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDaupOSPctF8F_56CBbZ3rRPvN-_nItdClrldmi9Odny1LvqLriKDMSypQpYhGczhqq-cUKOz6XSSWgh-0gtHWMFNLzaPqB1YVWm3gCQ6WR4wLewJlyBjLrEy6jK6xqgTD20dlgzEVpW98/s1600/DSC_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDaupOSPctF8F_56CBbZ3rRPvN-_nItdClrldmi9Odny1LvqLriKDMSypQpYhGczhqq-cUKOz6XSSWgh-0gtHWMFNLzaPqB1YVWm3gCQ6WR4wLewJlyBjLrEy6jK6xqgTD20dlgzEVpW98/s640/DSC_0023.JPG" width="640" /></a></div><div><div style="text-align: center;"><i>Photo courtesy of Pei-Lin</i></div><div><br />
</div><div>They are such amazing people, it must be one of the best things that happened to me while blogging! Travelling up north and meeting a bunch of <i>strangers</i> isn't the wisest thing to do. But, boy, was I glad I took the "risk"!</div><div><br />
</div><div>Pei-Lin was really nice and wanted me to have some real authentic malaysian food. Well, if you know Singapore and Malaysia well enough, you'd find it hard sometimes to distinguish the local hawker fares. We have much in similarity when it comes to food (with the exception of the price ) that sometimes it's a little difficult to trace the authenticity. But I learnt one thing on my trip up north this time is that, Hokkien Mee in Singapore = White and Malaysian Hokkien Mee = Black. Hang on, while you try to say "but". I know we do serve black hokkien mee in Singapore. However, the noodles used in Malaysia to fry the hokkien mee is different and somehow, it looked like <i>udon</i> to me when it was first served. Now, THAT'S a difference, right? One other thing I realised is that I <i>think </i>we're heavier on the seasonings here in Singapore. Despite calls to healthier eating habits, I think we do add a tad too much salt into our food. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qgK43AjHPjkFVcEYNnZP36BI0IEmeQhsCwnuyk7zPdLCQL40dpYgUOkTWu3V0guwqmHAosu65KyLtQQqTMSY5XmFXiKosd14zE2l8jjE8bIxii12rfMH9hUQ_mlJhpryuvxCuMPXLqf4/s1600/Kuala+Lumpur-Style+Hokkien+Mee+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qgK43AjHPjkFVcEYNnZP36BI0IEmeQhsCwnuyk7zPdLCQL40dpYgUOkTWu3V0guwqmHAosu65KyLtQQqTMSY5XmFXiKosd14zE2l8jjE8bIxii12rfMH9hUQ_mlJhpryuvxCuMPXLqf4/s640/Kuala+Lumpur-Style+Hokkien+Mee+.jpg" width="640" /></a></div><div style="text-align: center;"><i>photo courtesy of Pei-Lin</i></div><div><br />
</div><div>Don't be fooled by the colour appearance of this dish, if you think it packs a punch of salt, you're wrong, but it does indeed pack a punch of flavours! What's really amazing is that it actually doesn't come with that bitter noodle after-taste you often get (<i>if you know what I mean</i>). To top off the goodness, the tiny pieces of fried pork lard, fried to crispy perfection was the oomph! you'd get in a mouthful! Well, of course, as the cardiologist would advise, we'd better stay away from lard for the better of our hearts. But hey! it's ok to indulge once in a while isn't it? =X</div><div><br />
</div><div>After the wonderful meal and relaxing trip, I was back to busy busy life as usual, typical city people and *ah hem* of course, with a tiny lazy bug planted deep within, this post got neglected and so was my poor blog. Besides the fact that I was lazy, the conversations that revolved around blogging, baking, food and more baking, made me ponder alot about the nature of blogging. The unspoken rules, manners, must-dos, don't-dos, suddenly made blogging seem like a daunting and scary thing to do, start or continue. </div><div><br />
</div><div>And of course, I concluded on my own that blogging has evolved over the years and what initially started out as a "online diary", "personal log book", "personal journal", "a place to keep track of fill-in-the-blank", sometimes evolved into a responsibility (not for oneself, but for others) or even as a marketing tool. </div><div><br />
</div><div>I have to admit that at some point in time, I felt pressure to increase readership and to make it more "happening". But at the end of the day, I want to still be able to enjoy blogging as much as I did before. I did not want blogging to become a pressure, a "homework" that I had to hand in every other few days, nor did I want it to be a burden of some sort. I don't doubt the internet as a very useful, fast and efficient tool, but I still do believe in blogging with sincerity and honesty. </div><div><br />
</div><div><i>Note: </i></div><div><i><br />
</i></div><div><i>This post is purely based on my personal opinions and generalisation and no particular person, blog or organisation were intended at. Any similarities, likeness are purely conincidental. </i></div><div><i><br />
</i></div></div></div></div>youfeihttp://www.blogger.com/profile/07426873095824774501noreply@blogger.com0tag:blogger.com,1999:blog-6861511820264843458.post-51313284371734176272010-11-16T20:24:00.000+08:002010-11-16T20:24:36.571+08:00A prelude..Well, before I get crushed under the amount of fondant I'm dealing with, let me sneak in a quick post. A short, quick one before I get busy and have no time for my blogoversary.<br />
<div><br />
</div><div>I haven't been treating this blog very well for some time now, but I still want to thank every single person out there who has came and who are still coming to read my shout-outs and ramblings. I hope those who have found my blog helpful in some way or another, be it related or non-related to baking, continue to spread and share the knowledge , tying in with the spirit of Christmas (which is to come).</div><div><br />
</div><div>There are just a few quick "announcements" I have to make =) Firstly, after struggling for months at my job as a laboratory executive, I finally made a decision to leave my footprints in the laboratory and continue my journey elsewhere. Here comes the exciting part! I am <b>officially baking at Whisk and Fold (as a community baker) and my goodies are officially, legally up for sale!! We're now operating from a <u>NEA licensed</u> kitchen which is also <u>halal certified!</u> </b></div><div><b><br />
</b></div><div><b>Visit our website (www.sweetcouturecakes.com) for more details on how to place your orders! </b></div><div><b><br />
</b></div><div>Continuing on this piece of news, we're also about to launch our christmas goodies in a week or two, so keep your eyes peeled for more updates!</div><div><br />
</div><div>Till then, an early happy blogoversary to loving baking! =D</div><div><br />
</div>youfeihttp://www.blogger.com/profile/07426873095824774501noreply@blogger.com0tag:blogger.com,1999:blog-6861511820264843458.post-48980548570996167792010-11-04T17:46:00.000+08:002010-11-04T17:46:19.091+08:00long overdue<div class="separator" style="clear: both; text-align: left;">If ever there was an overdue fine imposed for blogging, I would have lost my entire life savings by now. But, thank goodness no such rule was ever imposed, not now, and I hope, not ever.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">However, that still doesn't give me an excuse to not to post as frequently. There were many changes and many still on-going, the thought of trying to juggle many things at once proved even more difficult and challenging than I thought. Since when has life has been a bed of roses? Sure enough there were good times, but it is also the bad times that made the good times seem even better. No?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Don't get me wrong, I'm not in some dire situation now nor am I facing bankruptcy. Just my two cents worth after busying around in a entirely different way. And as with all life matters and activities, it's a love-hate relationship. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Anyhow, I havent been able to bake for leisure and for fun for sometime now, but I have definitely some backlogs that I've yet to clear. A colleague actually asked if she could come over to my place to bake a cheesecake for her boyfriend's birthday. Naturally I'd be more than happy to agree. Not being a cheesecake expert, she actually thoughtfully researched and e-mailed me 2 recipes she carefully selected out of the thousands.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So I decided to bake both at home, let her taste test and see which made her jump for excitement. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_a5cP_irz2tSgJmnv1-xazhYkaEZtgcBn5q-JM-vtzGIzVKcy3ztdxK6ONwnaXKCblsELlKC_NPOeDYXn2_07D8kkeIJw1UxYa1mWSaKOYIWUY-9b91_MsMd7uY85MuMSiYC6S2mMDI6m/s1600/Chocolate+marbled+cheesecake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_a5cP_irz2tSgJmnv1-xazhYkaEZtgcBn5q-JM-vtzGIzVKcy3ztdxK6ONwnaXKCblsELlKC_NPOeDYXn2_07D8kkeIJw1UxYa1mWSaKOYIWUY-9b91_MsMd7uY85MuMSiYC6S2mMDI6m/s640/Chocolate+marbled+cheesecake.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">First up! Chocolate marbled cheesecake. I never really had any affinity with beautiful, jaw dropping marble swirls and this was my *ah hem* lousy attempt in doing so. This cheesecake is pretty dense and rich with a distinct sour tang from the sour cream. The recipe actually called for creme fraiche but I decided it wasn't cost effective,hence I replaced it for sour cream. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSS0Ki2r1u33_79cBStmV1k32QFGxt4k095-EgcTnn-u7r5-oKQU2xc15CXJdoJIKUWFGB2pmqk6FvPAxjDkVso7y9xu0Or-vLzYvm4Tfb9oUoFMJRWITgmG76qVwSWWqHOaxMBVOUi3Wd/s1600/Chocolate+cheesecake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSS0Ki2r1u33_79cBStmV1k32QFGxt4k095-EgcTnn-u7r5-oKQU2xc15CXJdoJIKUWFGB2pmqk6FvPAxjDkVso7y9xu0Or-vLzYvm4Tfb9oUoFMJRWITgmG76qVwSWWqHOaxMBVOUi3Wd/s640/Chocolate+cheesecake.JPG" width="571" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Next up! A rich, dense chocolatey chocolate cheese cake. The base was made with digestive biscuits with sugar and cocoa powder. The 100% chocolate cheesecake was a tad too rich for my liking and in my opinion would have scored a better rating if the base was a normal fragrant digestive biscuit base. Despite the full chocolate cheesecake, it was surprisingly better than the marbled cheesecake. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">So, we agreed that if you marry the both, base from number one plus cheese part from number 2, you'd get a winner. Of course we felt the whole chocolate thing was a tad too dull and plain and we played around with ideas such as, to add some ferrero rocher into it etc. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">And obviously, I haven't got to that part. I'm still clinging on to this thought though and hoping that it would materialise one day. =p</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7mCDsuLkKXxoToDSAeelK3tN1Wgn1Tky04cgIVbFnrbIF10_aYA2HCrH2g3ziO4FOwoLkX446gQsoIr6Efk31ZnJJtwQpIdmMn084pXucMkzYt3kvdSR2s9NWl5L9rvcjtCCCcbFou75o/s1600/Black+forest+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7mCDsuLkKXxoToDSAeelK3tN1Wgn1Tky04cgIVbFnrbIF10_aYA2HCrH2g3ziO4FOwoLkX446gQsoIr6Efk31ZnJJtwQpIdmMn084pXucMkzYt3kvdSR2s9NWl5L9rvcjtCCCcbFou75o/s640/Black+forest+cake.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Have you ever had friends who known you for a lifetime and have seen your recent craze in this mad indulgence in baking and all that photos you posted on the blog, BUT, have never ever seen or tried your yummy bakes ever?</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">It's funny how I'm frequently caught in such awkward situations. Friends whom I've known for life have yet to taste a single cake/cookies/anything-i-have-baked. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Deciding that it was too much for her to bear, and to show her unwavering, loving support she requested me to bake a black forest cake for her. And to be honest, I've never quite got around to baking a black forest cake. Although, it's kinda like THE birthday cake most of us used to get during our birthdays.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Nonetheless, I was happy to have embarked on this maiden attempt and have found this magical kirsch gel thingy that is packed with such strong alcohol content. It wasn't as difficult as I imagined and the chocolate curls really did save my life for the botched sides. They certainly are an easy way out for beautifying a cake =p</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">More details on the recipes soon! For now, I've gotta run!</div>youfeihttp://www.blogger.com/profile/07426873095824774501noreply@blogger.com0tag:blogger.com,1999:blog-6861511820264843458.post-38102896069787424482010-10-15T16:43:00.005+08:002010-10-15T17:18:58.228+08:00Chocolate crunchy mousse<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA3ziYU8f6aR4Qmp4Wo7AHFyywBrRdSr5v-_HQnHpRtTNu9lFBF2s16U287roPBi5DXxgA61UBDE1yeOjq4f3oQnG-lqGs9oIbI9K5f6Tr0sWi0N7xfg3Hq2ra9K2kJSgCPmi3eVmhmhy9/s1600/Chocolate+crunchy+mousse+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA3ziYU8f6aR4Qmp4Wo7AHFyywBrRdSr5v-_HQnHpRtTNu9lFBF2s16U287roPBi5DXxgA61UBDE1yeOjq4f3oQnG-lqGs9oIbI9K5f6Tr0sWi0N7xfg3Hq2ra9K2kJSgCPmi3eVmhmhy9/s640/Chocolate+crunchy+mousse+1.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I've been away for a while, but I haven't been idling! I have a few bakes that has been sitting in a folder on my desktop for a while now. If I wasn't going to post them any sooner, it may have been <i>never. </i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;">I wonder how many of you ever had a slice of the Guanaja, a chocolate cake from Rive Gauche. I had mine first at a friend's birthday dinner and fell in love with it ever since. That bittersweet chocolate accompanied with the slightly sweet and crunchy biscuit base was to-die-for. It had almost been forever that I tried to get the praline biscuit bottom right and I never truly succeeded. The next time I had a chance to sink my teeth into these delectable slices was during my younger sister's birthday back in April when I decided it was the best <s>excuse</s> chance to get this as a birthday cake for her. Everyone raved about the cake and as for me, I sat near the cake, chomping down as many as I could, hoping no one had really noticed.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The next few months were pure torture whenever I thought of and craved for this cake and <i>finally </i>my wish came true when my cousin bought that same cake for his sister's birthday in July. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The attraction of this cake continued to mystify me despite the various attempts are trying out to formulate its composition. Finally! The opportunity emerged when I had much success with the Japanese dark pearl. I realised that the Japanese dark pearl was able to stay nice and moist despite being in the fridge which meant it could be the perfect sponge base for the cake I was dreaming of. Needless to say, the dark intensifying chocolate taste in the cake itself meant that I need not worry about bland chocolate flavours in the mousse.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I had, on many occasions, tried searching for a good praline feuilettine base to to no avail. I read that people replace feuilettine with cornflakes and I've tried and failed. The cornflakes were too hard to bite into and the corn taste was just too overpowering. I knew that if I didn't try it soon, it'll never happen. So, I went ahead, searched for various recipes and mixed and match, altered this and that. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHlVt7bCq7I-kM7AIQLgW0U7S3F9khB7I_8H-UE82L8w6kXM_wFPuE2s3xUmK30dntOFl8RXOQ0oH7CKcV3dWOslZMyKGF9w2bCnJ-Pyvh_7gG1QrevCvFFEjubNoVnQsvAvOVD1kw_48_/s1600/Chocolate+crunchy+mousse+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHlVt7bCq7I-kM7AIQLgW0U7S3F9khB7I_8H-UE82L8w6kXM_wFPuE2s3xUmK30dntOFl8RXOQ0oH7CKcV3dWOslZMyKGF9w2bCnJ-Pyvh_7gG1QrevCvFFEjubNoVnQsvAvOVD1kw_48_/s640/Chocolate+crunchy+mousse+2.JPG" width="480" /></a></div><br />
TA-DA! Here it is! My very own version of "<i>Guanaja"</i> which I call, "chocolate crunchy mousse". Now, I've got the taste right, but the presentation failed. The ganache topping cracked real badly over a night in the fridge. I have desperately tried searching for an answer but have found nothing really helpful. All I could speculate now is the temperature of the cake, ganache and fridge. The only <i>logical </i>explanation I have is that, the cake shrunk whilst in the fridge which caused the semi-set ganache to be "torn apart" during the contraction.<br />
<br />
Does anyone out there meet with similar problems? Hopefully someone could point me to the right direction =)<br />
<br />
Till then...youfeihttp://www.blogger.com/profile/07426873095824774501noreply@blogger.com0tag:blogger.com,1999:blog-6861511820264843458.post-31780483404773637502010-08-24T15:52:00.005+08:002010-08-24T15:58:21.213+08:00Japanese Dark Pearl Cake<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEO3K8qrvPLcrbzWFfEo7FrMLODsZoRy1neKLjH2eCsJASmmrRq_9KO9jghmhuw9LX3DDa3eWKcSC-Q-HIXvPT5PzbPNRplCS0ntIiHwG45q93XsLLHFYQ3cW_lS9wuX3m5QO_bQmp-v99/s1600/IMG_0915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEO3K8qrvPLcrbzWFfEo7FrMLODsZoRy1neKLjH2eCsJASmmrRq_9KO9jghmhuw9LX3DDa3eWKcSC-Q-HIXvPT5PzbPNRplCS0ntIiHwG45q93XsLLHFYQ3cW_lS9wuX3m5QO_bQmp-v99/s640/IMG_0915.JPG" width="482" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: left;">For some unknown reason, baking with chocolate always seems like a whole new science to me. Sometimes the recipe works, sometimes it doesn't. And as such, recipes with melted chocolate always leave me procrastinating, longer than usual. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This Japanese Dark Pearl cake is no exception. I recalled being soooo intrigued by<a href="http://honeybeesweets88.blogspot.com/2009/12/macaroon-buns-and-japanese-dark-pearl.html"> Bee Bee's post</a>, that I jumped right at trying it out. Baking chiffons has always been a challenge to me, and I dare say, many other home bakers as well. Heard of those horror stories of cake collapsing, shrinking, fell like a bomb from the chiffon tin, I've been there, done that. Having had much success with an orange chiffon, then a pandan chiffon, I wondered if I could move on to the <i>chocolate chiffon. </i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;">Well I thought with a scoff, that's simple, just substitute part of the flour with cocoa powder. Ain't that easy? No. Not until I saw<a href="http://auntyyochana.blogspot.com/2007/10/japanese-dark-pearl-cake.html"> aunty yochana's post</a> of this mysterious Japanese Dark Pearl Cake via <a href="http://honeybeesweets88.blogspot.com/2009/12/macaroon-buns-and-japanese-dark-pearl.html">HoneyBeeSweets</a>.</div><div class="separator" style="clear: both; text-align: left;">I saw the texture and colour of Bee Bee's cake and it was simply screaming "<i>chocolate overload!!!</i>". How else would you get such deep, intense chocolate flavour with <i>just </i>cocoa powder in a <i>chiffon?! </i>Duh, melted dark chocolate!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I jumped right at the chance to try it out, it was <i>the </i><s>moment</s> recipe I was waiting for. Then I read the comments at aunty yochana's and saw a number of "failures" and the debate about whether there was enough flour. I left a comment at Bee Bee's and her success was an assurance to me, so ahead, I went. I can't remember exactly what was I trying to bake or assemble, but I recalled being totally defeated while mixing the batter. The flour was <i>soooo </i>little, the chocolate <i>relatively </i>more and the egg yolk/cocoa batter was so thick and gooey, my arms ached while mixing them together. Even my whisk threated to fall apart because of its sticky pressure. For some very odd reason, I can't recall what happened after that. I couldn't even remember if the batter made it into the oven, and if it did, did it even made its way to our tummies. I could only conclude that the failure was so disastrous that my memory had even refused to recall that sad episode.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCZ9-3jjqF8ICrHxtSnqOXzdlbFVtt9YlbQrfVlqPs_Vn0VCApaOaoPNkzYhGkMxrcPANi0tnKPjzfkqUUwWyLSo9AFz8necVMem8xfCpMFX3yPf84adEMo9UfID9kXQcNGRUc_mQH8ypp/s1600/IMG_0920.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCZ9-3jjqF8ICrHxtSnqOXzdlbFVtt9YlbQrfVlqPs_Vn0VCApaOaoPNkzYhGkMxrcPANi0tnKPjzfkqUUwWyLSo9AFz8necVMem8xfCpMFX3yPf84adEMo9UfID9kXQcNGRUc_mQH8ypp/s640/IMG_0920.JPG" width="500" /></a></div>I chanced upon this Dark Pearl Cake back right where I first saw it last night and was determined to make it right this time. I must say that the bad experience hit so hard, I had trouble sleeping. Wondering if it would be a success and wondering if I would be wasting a good <i>150g of Valrhona chocoalte. </i>-_-'''<br />
<div><br />
</div><div>By the time I gathered enough courage to go ahead with this <i>once-failed-cake </i>, I had to realised that:</div><div><br />
</div><div>1. my cream of tartar expired. <i>Just great</i></div><div>2. I had ZERO baking soda. <i>even better</i></div><div><i><br />
</i></div><div>I was stunned and literally stared at the bowl of <i>melted </i>chocolate. I thought "<i>It's might not work anyway, just do it. And if it works, all the more better isn't it?" </i>. How naive isn't it? Read on..</div><div><br />
</div><div>Since the failure of the last attempt, I decided the batter had to be much much lighter for it to have a slight chance of succeeding. So I decided to whip the egg yolks till ribbon stage and fold in the rest of the ingredients of the "cocoa batter". Things started to look a little optimistic when I saw a familiar "egg yolk batter" density. Being afraid that it would deflate fast, I rushed to wash the mixer attachment and went on at lightning speed with the whites. <i>uh-oh. Mistake. </i>No cream of tartar remember? </div><div><br />
</div><div>I almost freaked out when I saw the once familiar lumps of egg whites, turning from a cloud of white to a puddle of <i>almost </i>deflated foam. <i>Yikes. </i>I stopped immediately and knew it was over-beaten. It's either gonna rise super high and collapse like the twin towers or it's not gonna rise at all. But I can't afford to dump all of it into the bin now! What a waste it'd be. So I went ahead with it, folded it in with much difficulty because overbeaten whites are so lumpy they are hard to incorporate without trying to break them up with more force. I ended up with a more watery batter than the usual chiffon batter, said my prayers and off in the oven it went. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzC2dMqpZshzZB2cIZSg4A0tmQT1Rouil7Np11_CeLSKjiUqdqsqOO0aPqUpnCN8bX5pFUXkeT79i4r7GKJEZUMvwxlm2eM7S429DWWKdz7OZBWbWguYc0JElRV5ruD30GSddZr-9SOcsF/s1600/IMG_0928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzC2dMqpZshzZB2cIZSg4A0tmQT1Rouil7Np11_CeLSKjiUqdqsqOO0aPqUpnCN8bX5pFUXkeT79i4r7GKJEZUMvwxlm2eM7S429DWWKdz7OZBWbWguYc0JElRV5ruD30GSddZr-9SOcsF/s640/IMG_0928.JPG" width="550" /></a></div><div></div><div>Surprise surprise! It rose, and almost to the brim in fact! But, the battle ain't over until the cake is out and cooled. And so I waited, and waited. The cake came out, though badly cracked, I couldn't care less. Not in comparison if it would survive the cooling. <i>overturned. </i></div><div><i><br />
</i></div><div>The cake shrank, no doubt, but not terribly or badly, just the way some chiffons shrink upon cooling. and yay! It <i>hung on </i>until it was time to unmould and my my, look at that tender crumb.Boy! was I glad I did not give up. As adventurous as it may sound, I start to wonder if it would have overflowed if I had baking soda and if the whites to beaten to perfection..hmmm</div><div><br />
</div><div>Nonetheless, the recipe proves to be a bake-able one. </div><div><br />
</div><div>Looks can be deceiving so the ultimate test still lies in the taste buds. And this sure is a winner. Though, I must say it's quite unlike most chiffons. It's not as light, it carries a certain body to the cake but definitely very very flavourful with a deep, dark intense chocolate sensation. Contrary to belief, the chocolate in the cake did not make the texture dry. In fact, the cake is so moist, I could literally hear the "<i>whoosh" </i>as my fork went through the cake as I ate. </div><div><br />
</div><div>And of course, don't take my words for real. Try it yourself and be convinced! </div><div><br />
</div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">Japanese Dark Pearl Cake</span></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></span></div><div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzC2dMqpZshzZB2cIZSg4A0tmQT1Rouil7Np11_CeLSKjiUqdqsqOO0aPqUpnCN8bX5pFUXkeT79i4r7GKJEZUMvwxlm2eM7S429DWWKdz7OZBWbWguYc0JElRV5ruD30GSddZr-9SOcsF/s1600/IMG_0928.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzC2dMqpZshzZB2cIZSg4A0tmQT1Rouil7Np11_CeLSKjiUqdqsqOO0aPqUpnCN8bX5pFUXkeT79i4r7GKJEZUMvwxlm2eM7S429DWWKdz7OZBWbWguYc0JElRV5ruD30GSddZr-9SOcsF/s200/IMG_0928.JPG" width="170" /></a><span class="apple-style-span"><span style="font-size: 10pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">Cocoa Batter:</span></span></span></span><br />
<span class="apple-style-span"><span style="font-size: 10pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"></span></span></span></span><span style="font-size: 10pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></span> <span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">150 gm. Chocolate - chopped (I used 70% Valrhona Chocolate)</span></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></span> <span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">90 ml. water</span></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></span> <span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">100 gm. corn oil ( I used sunflower oil)</span></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></span> <span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">25 gm. cocoa powder (I used Valrhona Cocoa powder)</span></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></span> <span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">65 gm. cake flour</span></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></span> <span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">1/2 tsp.</span></span></span><span class="apple-converted-space"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"> </span></span></span><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">bicarbonate of soda (substituted it with double action baking powder)</span></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></span> <span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">115 gm. egg yolks (I used 6 egg yolks)</span></span></span></span><br />
<span style="font-size: 10pt; line-height: 115%;"><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"></span></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></span> <span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">Egg White Batter:</span></span></span></span><br />
<span style="font-size: 10pt; line-height: 115%;"><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"></span></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></span> <span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">225 gm. egg white (~257g egg whites which is approximately 7 egg whites)</span></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></span> <span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">100 gm. castor sugar (I used raw sugar)</span></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></span> <span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">a pinch of salt (forgot to add it)</span></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></span> <span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">1/8 tsp. of cream of tartar (omitted it)</span></span></span></span><br />
<span style="font-size: 10pt; line-height: 115%;"><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></span></span></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif; font-size: 13px; line-height: 14px;">Method:</span><br />
<span style="font-size: 10pt; line-height: 115%;"> <span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">(1) Melt chocolate and stir till smooth. Add in cornoil slowly, stirring all the time till smooth. </span></span><s><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">Fold in the rest of the ingredients and stir till smooth. </span></span></s><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"> </span></span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">Whisk the egg yolks with ~30g of sugar (from the 100g) until pale and fluffy (ribbon stage). Whisk the flour, cocoa powder and baking powder together and mix together with the chocolate-oil mixture. Fold the beaten yolks slowly into the mixture, taking care not to deflate the mixture.</span></span></i></span></span></div><div class="MsoNormal"><span style="font-size: 10pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><span class="apple-style-span"></span></span></span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></span> </i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"> </span></span><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">(2) Whisk egg white with cream of tartar till frothy, then pour in sugar gradually and then add in the salt. whiks till a soft peak is formed.</span></span></span></span></div><div class="MsoNormal"><span style="font-size: 10pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><span class="apple-style-span"></span></span></span> <span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">(3) Fold egg white into the egg yolk mixture and then pour into a </span></span><s><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">23" to 25 </span></span></s><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">" </span></span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">21" round chiffon cake pan.</span></span></i></span></span></div><div class="MsoNormal"><span style="font-size: 10pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><span class="apple-style-span"></span></span></span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></span> </i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"> </span></span><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">(4) Bake at </span></span><s><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">175C</span></span></s><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"> </span></span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">170C </span></span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">for about </span></span><s><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">45 </span></span></s><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"> </span></span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">40mins</span></span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">. or </span></span><s><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">till cooked</span></span></s><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">. </span></span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">till skewer inserted emerges with loose crumbs attached.</span></span></i></span></span></div><div class="MsoNormal"><span style="font-size: 10pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><span class="apple-style-span"></span></span></span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></span> </i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"> </span></span><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">(5) Invert cake onto a cooling rack until completely cooled. Remove cake from pan and serve.</span></span></span></span></div><div class="MsoNormal"><span style="font-size: 10pt; line-height: 115%;"><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></span> </span></span></div><div class="MsoNormal"><span style="font-size: 10pt; line-height: 115%;"><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">*</span></span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #444444;">Changes I made are in Italics.</span></span></i></span></span></div></div>youfeihttp://www.blogger.com/profile/07426873095824774501noreply@blogger.com0tag:blogger.com,1999:blog-6861511820264843458.post-90920440538944713332010-08-18T23:03:00.001+08:002010-08-18T23:06:28.015+08:00An apple tart with some appreciationI written and re-written the start of this post, yet I still couldn't find the best way to start. It feels like I've lost my writing and communicating skills after retreating into the moutains and living in the caves for too long a time.<br />
<br />
Anyhow, I got inspired to bake with apples by<a href="http://bakinglibrary.blogspot.com/2010/08/golden-apple-licious-upside-down-cake.html"> bakertan </a>who very kindly shared a little knowledge on the various apple types. As stupid as it sounds, I've never really baked with apples before. And even if I did, they were playing much of the supporting role or just being a <i>fill'in </i>when I was lazy to prepare something more elaborate. Well, a perfect example would be when I first started out trying to make my own puff pastry. The easiest filling I could think of and whip up in a jiffy would be, chopped apples with some butter, sugar and cinnammon. What's more, my helper did it all. I just took the credit of that glorious moment when the freshly bubbling hot apple turnovers came out of the oven. Ashamed I was not, but now, yea, well, a little.<br />
<br />
As if that wasn't enough, I soon found my really close friend, someone who journeyed her junior college and university life with me, asking me to bake apple pies. I always told her with a mark of confidence that it would be as easy as a pie (pun not intended). While the truth was, I never really did bake a proper one, ever.<br />
<br />
For some odd reason, pursuing the basics and fundamentals was not in my book of interests and it wasn't till bakertan's post that jolted me to my senses. The way he described his knowledge on the different apple types made me really curious about apple baking, I mean, baking with apples.<br />
<br />
So, the word "golden delicious" was somehow stucked with me pretty much the whole day. Just that fateful day, I happened to be at Carrefour and decided to look out for these "infamous Golden Delicious apples". Lo and behold, there were right in front of me, sparkling in their pretty packaging. I hesitated, thinking, if I would ever cave into procrastination and end up having to toss these apples into the bin. Alas, the greedy me won over the battle of the apples and I grabbed, not one, but TWO packets and marched to the cashier. <br />
<br />
And so, as if I could read my own future, the procrastination queen reigned and the apples laid in the fridge, untouched, for 2 days. Finally, I decided that the apples wouldn't and couldn't wait any longer for <i>Her majesty </i>so I decided it's time I got some apples <strike>going</strike> baking. While in between the procrastination, I gained much encouragement and regained my determination from everyone who left comments on my previous post. I'd like to take the chance to say a BIG THANK YOU to all have been ever so supportive and encouraging! =D <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA86RL-Phi9YAZwXXkkV47dPek-bzcE0ZRQpzxVSrEdkkUohn-T7_Xs01DAPLFr8hef4bSA99GdYzXFcPKgd4dY8yukkERykTWHM9c_79LDxdZ_guZWW5Bb3STrtIQpAn9maisyQKR4rZ9/s1600/DSCF4410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA86RL-Phi9YAZwXXkkV47dPek-bzcE0ZRQpzxVSrEdkkUohn-T7_Xs01DAPLFr8hef4bSA99GdYzXFcPKgd4dY8yukkERykTWHM9c_79LDxdZ_guZWW5Bb3STrtIQpAn9maisyQKR4rZ9/s640/DSCF4410.JPG" width="362" /></a></div>I had been reading up a <i>little. </i>As a I stared at the bookshelf of baking books, I can't help but notice one of the heaviest and thickest ones, <i>Baking from my home to yours </i>by <b>Dorie Greenspan. </b>Several pages later, I decided that there were TOO many apple tart recipes in the book to choose from. So, being the lazy me, I chose one with: 1. The simplest ingredients needed, 2. all the ingredients I already had.<br />
<br />
And of course, one that specified for the use for my oh-so-precious "<i>Golden Delicious</i>". I had only made one tart prior to this apple tart, which was the chocolate tart. So my tart-experience isn't that much and I vaguely recalled a mini frenzy then.<br />
<br />
As simple as the recipe had stated its steps and so it was, minus the estimation I had to make as I baked mine in a smaller tart pan. If there was anything I would warn anyone about tart-making, it would be TIME.<br />
<br />
Though armed with simple ingredients, simple steps but it sure took a LONG time to bake, and cool, and bake again. But that of course, are the ramblings of a not-so-freuqent tart baker. Don't get me wrong, the recipe was a crazily simple one. I didn't even have to cook the apples in butter,sugar and cinammon. Yet, the end results was a tart that was Mmmm, <i>yummy. </i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzoGBG6mBbzXUJaobuT02fb6v3rYuCdHiBnw4nclVfpm1n1G7ORxhPVocYZmODaw-TgpRkg8qT7KBqKOJuz-zvoHHElw5VYfN11mZ6o0gcNdIH6r32w2IuniFNQVHvRyJWtZcWJy-YwPQP/s1600/DSCF4419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzoGBG6mBbzXUJaobuT02fb6v3rYuCdHiBnw4nclVfpm1n1G7ORxhPVocYZmODaw-TgpRkg8qT7KBqKOJuz-zvoHHElw5VYfN11mZ6o0gcNdIH6r32w2IuniFNQVHvRyJWtZcWJy-YwPQP/s640/DSCF4419.JPG" width="480" /></a></div><br />
All I had to do was slice the apples, arrange them prettily, prepare the custard and pour it over. And...there you have it! As unappetizing as it may seem, the taste was simple, yet delicious. Something rich, yet not overpowering. Perfect for a lazy afternoon, with a steaming cup of tea. The tart had cooled completely by the time I could "stomach" it so I re-heated the slice in the microwave and my! it was bursting with flavour! And the thing which amazed me the most - the apples retained their crunch! It was soft yet textured, sweet yet with a slight tang which complimented the sweet custard so well. YUMS!<br />
<br />
<i> </i><br />
Verdict: The "Golden Delicious Apples" certainly lived up to its name. Delicious it is!<br />
<br />
I don't think I'm at liberty to share the recipe, but if you're interested, and if you have the book, refer to <b>page 314 "<i>Alsatian Apple Tart</i>". </b>youfeihttp://www.blogger.com/profile/07426873095824774501noreply@blogger.com0tag:blogger.com,1999:blog-6861511820264843458.post-75915196328070462202010-08-16T23:58:00.000+08:002010-08-16T23:58:56.825+08:00Surprise! ...not<div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2es2ZKBowjsCeKBRPn7OpcfsTCCpkl0O6HilTS6lFJLtP5DEYvPPmsy6efRx4iK5i0dyM0kZ07125MoNAw4c3m6p1XOEUkMZOC6vvB-BtqhOJttjhfbIuL-YBugP4iEe1YABhzvhXgCfv/s1600/DSCF4404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2es2ZKBowjsCeKBRPn7OpcfsTCCpkl0O6HilTS6lFJLtP5DEYvPPmsy6efRx4iK5i0dyM0kZ07125MoNAw4c3m6p1XOEUkMZOC6vvB-BtqhOJttjhfbIuL-YBugP4iEe1YABhzvhXgCfv/s640/DSCF4404.JPG" width="564" /></a></div><div class="separator" style="clear: both; text-align: left;">I promised in my previous post that I'll be back <i>soon </i>and I'm trying hard at keeping my promise! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I've been back blog hopping these days and I must say, as usual, as with almost all food bloggers, there's simple TOO many recipes to try out. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It was not until I saw <a href="http://happyhomebaking.blogspot.com/2010/08/blog-post.html">Happyhomebaking's post</a> that compelled me to try it out almost immediately! It was really heart-warming to see how she grabs every opportunity available to show her love, care and concern for her dear husband whom is working hard for the family overseas. Yet, it also jolted that guilt in me and reminded me to shower a little care for my darling D. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Part of my long absence from baking and blogging stemmed from me starting work coupled with my lousy stamina and well, some <i>unhappiness </i>having to do something which I didn't exactly enjoy. It was only then I realised how pampered I was, when D would take time out almost every evening to pay me a visit and slog through the night baking and washing up for me. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Amongst the many other commitments he's got, every other spare time he had, he spent it with me. I not only <i>not </i>show my appreciation but still, I complained at times. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">HHB's gesture dug out that guilty conscience in me and I thought what better way to start with something, simple, easy and tasty. Another guilty chord struck when HHB's post was on <i>Oatmeal Cookies</i>. If there was any favorite cookies D loved, it's be <i>Oatmeal Raisin cookies. </i>It's a shame that after all these years baking and doing all that fancy stuff, I neglected the simplest of all. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Wouldn't then it be perfect to give a shot at an Oatmeal cookie recipe and make that a simple surprise? No. D surprised me instead when he sneaked into the kitchen <i>just </i>when I was scooping the balls of dough. Nonethless, when D peered over to see what was I up to, he broke into a HUGE grin as he recognised the rough looking textured heaps of dough on the baking tray and said "<i>Oatmeal raisin cookies! My FAVORITE!!</i>" </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">When the cookies cooled off, he popped one into his mouth. After 2 of them, he went "<i>I think I can finish off the whole tray soon.</i>" </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now, do you consider <i>that </i>a successful surprise?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The cookie yielded quite a special texture. Not quite crispy, yet not quite chewy either. But it tasted great nonethless, with the fragrant buttery aroma, coupled with healthy rolled oats, some chocolate chip, raisin and walnuts, a great tea-time, any-time snack in fact!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here you go!</div><div class="separator" style="clear: both; text-align: left;"> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFFubrjZQJ4_lu4TTyQOTguiy2InbFs9v2qNpFBO0zTWMLdcQo33ImInspdFf1jkPfX9hnT7Wck5sWXQGKKRVoEm7EVf5VO290FShRZ7ZSSjrPBdYZYLDk_sBTYXnfQpfWF5g7ntuzzgV0/s1600/DSCF4405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFFubrjZQJ4_lu4TTyQOTguiy2InbFs9v2qNpFBO0zTWMLdcQo33ImInspdFf1jkPfX9hnT7Wck5sWXQGKKRVoEm7EVf5VO290FShRZ7ZSSjrPBdYZYLDk_sBTYXnfQpfWF5g7ntuzzgV0/s640/DSCF4405.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Chocolate Chip Raisin Walnut Oatmeal Cookies</b><br />
<br />
<b>Ingredients:</b><br />
(makes about 32 cookies)<br />
<br />
90g butter, softened at room temperature<br />
25g <i>raw sugar</i><br />
25g brown sugar<br />
1 egg (weights about 60g with shell), lightly beaten<br />
1 teaspoon pure vanilla extract<br />
1/4 teaspoon salt<br />
100g cake flour (or <i>plain flour</i>)<br />
100g rolled oats <br />
50g walnuts, coarsely chopped<br />
35g raisins</div><div class="separator" style="clear: both; text-align: left;">75g chocolate chips<br />
<br />
<br />
<b>Method:</b><br />
</div><ol><li>Preheat oven to 190degC. Line baking trays with parchment paper. </li>
<li>With manual whisk, cream butter and sugar in a mixing bowl until the mixture turns pale and fluffy (alternatively use an electric mixer if desired).</li>
<li>Dribble in the egg gradually. Mix well after each addition. Add in salt and vanilla extract, mix to incorporate into the batter. </li>
<li>Sift the flour over the batter, fold in with a spatula. </li>
<li>Add rolled oats, walnuts and dried cranberries. Mix well with the spatula. </li>
<li>Drop<i> heaped teaspoonfuls</i> of the cookie dough onto the prepared baking tray. Leave some space between the cookies to allow for spreading (actually, they don't spread too much). Flatten each cookie dough slightly with the back of a fork, keeping the shape as even as possible. </li>
<li>Bake for 8~10 mins or until golden <i>(my oven took 12~15mins)</i>. If necessary, rotate the baking tray halfway through the cooking time to ensure even browning. Transfer to a wire rack to cool completely. Store in air-tight containers.<br />
<br />
Recipe source: adapted from 好想为你亲手做出美味的甜点! 检见崎聡美</li>
</ol><i>adapted from HHB with modifications in italics.</i> <br />
<br />
Enjoy!<br />
<div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_HgkqnG9PSQI/S0Cmcgw0wjI/AAAAAAAAA0M/44sFKrHmMO0/s1600/sign+off+-+each+post.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://1.bp.blogspot.com/_HgkqnG9PSQI/S0Cmcgw0wjI/AAAAAAAAA0M/44sFKrHmMO0/s200/sign+off+-+each+post.jpg" /></a></div>youfeihttp://www.blogger.com/profile/07426873095824774501noreply@blogger.com16tag:blogger.com,1999:blog-6861511820264843458.post-59237362458914842862010-08-09T00:34:00.000+08:002010-08-09T00:34:44.364+08:00I'm WOW-ed!<div style="text-align: left;"><span style="font-size: small;"><span style="font-family: inherit;">Before you think I'm back with more recipes, energised and ready to blog blog blog, well, you're not entirely wrong, but not quite right either. </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: inherit;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: inherit;">I'm WOW-ed and left <i>speechless </i>when I actually made it to attend the food blogger's party that Pei-Lin organised. It was almost like a dream come true, getting to meet this virtual friend whom I've know over the past 2 years. It felt almost unreal when Pei-Lin dropped an email sometime back asking for a meet-up. </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: inherit;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: inherit;">Well, I'm terribly guilty for my inactivity as I <i>listened </i>to the other bloggers chatting away. And I thought to myself, <i>gosh! </i>I've been away for SO long, I seriously have little idea of who and what they were referring to. But that enthusiasm and that same passion for baking, blogging, writing and taking pictures blew me away! I felt ashamed at some point in time for not being able to keep up with my blog which I started out with much passion and drive for. </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: inherit;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: inherit;">When I got home, I <i>immediately </i>started checking each and everyone's blog, to put a face to the blog and I must say, that knowing the face behind the blog skins makes reading that <i>someone's </i>blog feel so different. It's as if you've upped one level. </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: inherit;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: inherit;">Though I have no pictures to boast of, nor goodies I made to contribute my portion, I was blown away by each and everyone's warm and friendliness. Though it was just <i>then </i>that we met, but we chatted with so much in common. </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: inherit;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: inherit;">It was REALLY pleasant meeting everyone there and I'm SO glad I managed to make it there in time to enjoy the company. </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: inherit;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: inherit;">For more pictures, blogposts and a glimpse of who made it there, hop on over to:</span></span></div><div style="text-align: left;"><ul><li>Bee Bee (<a href="http://honeybeesweets88.blogspot.com/" onclick="onClickUnsafeLink(event);" rel="nofollow" target="_blank">http://honeybeesweets88.blogspot.com/</a>) <span style="color: #ff6600;"></span></li>
<li>Grace (<a href="http://gracekitchencorner.blogspot.com/" onclick="onClickUnsafeLink(event);" rel="nofollow" target="_blank">http://gracekitchencorner.blogspot.com/</a>)</li>
<li>Jane (<a href="http://passionbaker.blogspot.com/" onclick="onClickUnsafeLink(event);" rel="nofollow" target="_blank">http://passionbaker.blogspot.com/</a>)</li>
<li>Shirley (<a href="http://kokken69.blogspot.com/" onclick="onClickUnsafeLink(event);" rel="nofollow" target="_blank">http://kokken69.blogspot.com)</a></li>
<li>Zhuoyuan (<a href="http://bakinglibrary.blogspot.com/" onclick="onClickUnsafeLink(event);" rel="nofollow" target="_blank">http://bakinglibrary.blogspot.com/</a>)<span style="color: #009900;"></span></li>
<li>Edith (<a href="http://preciousmoments66.blogspot.com/" onclick="onClickUnsafeLink(event);" rel="nofollow" target="_blank">http://preciousmoments66.blogspot.com/</a>)</li>
<li>Jess (<a href="http://bakericious.blogspot.com/" onclick="onClickUnsafeLink(event);" rel="nofollow" target="_blank">http://bakericious.blogspot.com/</a>)</li>
<li>Ai Mei (<a href="http://mybakingcottage.blogspot.com/" onclick="onClickUnsafeLink(event);" rel="nofollow" target="_blank">http://mybakingcottage.blogspot.com/</a>)</li>
<li>Yan Ee (<a href="http://sweetaeration.blogspot.com/" onclick="onClickUnsafeLink(event);" rel="nofollow" target="_blank">http://sweetaeration.blogspot.com/</a>)</li>
<li>Jo (<a href="http://sugareverythingnice.blogspot.com/" onclick="onClickUnsafeLink(event);" rel="nofollow" target="_blank">http://sugareverythingnice.blogspot.com/</a>)</li>
<li><span style="color: #ff6600;"><span style="color: black;">Pei-Lin (<a href="http://dodol-mochi.blogspot.com/" onclick="onClickUnsafeLink(event);" rel="nofollow" target="_blank">http://dodol-mochi.blogspot.com/</a>) </span></span></li>
</ul><span style="font-size: small;"><span style="font-family: inherit;"></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: inherit;"> I'm WOW-ed! That I CAN'T wait to write this post! </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: inherit;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: inherit;">A big thanks to everyone whom I met that made this meet-up so lovely!</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: inherit;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: inherit;"><i>I'll be back...</i></span></span></div><div style="text-align: left;"><a href="http://1.bp.blogspot.com/_HgkqnG9PSQI/S0Cmcgw0wjI/AAAAAAAAA0M/44sFKrHmMO0/s1600-h/sign+off+-+each+post.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://1.bp.blogspot.com/_HgkqnG9PSQI/S0Cmcgw0wjI/AAAAAAAAA0M/44sFKrHmMO0/s200/sign+off+-+each+post.jpg" /> </a><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></div>youfeihttp://www.blogger.com/profile/07426873095824774501noreply@blogger.com14tag:blogger.com,1999:blog-6861511820264843458.post-80566063460613839162010-04-18T17:22:00.000+08:002010-04-18T17:22:49.363+08:00Since I've been gone...<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWgtwsNPErqWk4Lx711HVU9xDgoapG4ZxocqDx8TwyMmtU223GQr2y1sOF1e2iWiD5gSeS8upamSZxIdRLE1UVp0KGg9hXlRM-WUl4XQY83qWWMWTGltK7Ai7Ty44kpzbtjFxzvri6RazF/s1600/NUS+BAZAAR+FAIR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWgtwsNPErqWk4Lx711HVU9xDgoapG4ZxocqDx8TwyMmtU223GQr2y1sOF1e2iWiD5gSeS8upamSZxIdRLE1UVp0KGg9hXlRM-WUl4XQY83qWWMWTGltK7Ai7Ty44kpzbtjFxzvri6RazF/s640/NUS+BAZAAR+FAIR.jpg" width="640" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">..not for the first time. Please pardon my long absence. Activities just got more and I just simply didn't have the time, energy and mood for taking and editing photos, much less updating the blog. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">I very much wish I had the time and enthusiasm I once had in updating this blog. Don't get me wrong! It doesn't mean I'm gonna lock this blog away in the safe forever but the updates will just come at a <em>much </em>slower rate. As the lack of time has affected my blog updates, so has it affected my baking schedule. Much as I wish to be baking away like a mad woman and updating this blog with tons of pictures and recipes, that's gotta wait. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">On a happier note, let me catch up on what I've missed for the period of time I've been gone..</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">First of all, a big thank you to everyone who came to NUS to support Sweet Couture. My siblings, D and I had a fantastic time selling our goodies to you people and we hope you enjoyed eating them as much as we enjoyed selling them =D Of everything I made, I loved the macaron the most. Experimenting with earl grey and chocolate macarons was somehow quite a breakthrough for me. And, I'm glad it worked out perfect. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6i9d13x_x-j-Mdmql3EWCjyx7wZJOIkbB0XPPpVhtPFHt3LLNnAMtWRxtjv3DOApQ2dYkhkZLTJzwwxyZ3HHSs4RC4TYvjBuD7EiYnmc2AqGJDiTMCx9pt8FDCK5Tlsb3JisbhQ5VEduY/s1600/IMG_4781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6i9d13x_x-j-Mdmql3EWCjyx7wZJOIkbB0XPPpVhtPFHt3LLNnAMtWRxtjv3DOApQ2dYkhkZLTJzwwxyZ3HHSs4RC4TYvjBuD7EiYnmc2AqGJDiTMCx9pt8FDCK5Tlsb3JisbhQ5VEduY/s400/IMG_4781.JPG" width="300" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Being a chocoholic myself, I couldn't resist putting The Chocoholic cupcake on the menu and it was just as well-received. Needless to say, the cookies were the first ones to be sold out and it was nice knowing that people actually came back the following day to buy MORE! =)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYqjGpOfWrFNOTFu-TALrYmiakyfuyOnV-46g6FX40DVQSOyzK1LklXmpXKW1ls1PfVxJdDh2MsimFh_d9ciR-tDVvYSFS6OHIEgYYbXz3P3BejJL6SEB1nFy2kNHHjHYlVrTm4xM1Akc/s1600/IMG_5021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYqjGpOfWrFNOTFu-TALrYmiakyfuyOnV-46g6FX40DVQSOyzK1LklXmpXKW1ls1PfVxJdDh2MsimFh_d9ciR-tDVvYSFS6OHIEgYYbXz3P3BejJL6SEB1nFy2kNHHjHYlVrTm4xM1Akc/s400/IMG_5021.JPG" width="300" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">While I thought I needed a break from baking madness, I cam across pictures of cupcake bouquets by chance. They looked SO captivating and I told myself I HAD to make one. Wouldn't it a perfect gift for mother's day? How sweet isn't it? </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">I caught the flower cupcake making bug that I decided to open a "class" for my friends and invited them over for a session of cupcake flower making! </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZqujEeiET5fPBR0Udm-qAzhPGnRZ6Als8XGlmFUKYFirFv9Qpi-40o8b7tBB0LOzG-4GcX06fq4UZK2uSdq3UL-kYqSvdfZ8tkyj6fFH9dDMyCQ0mz8UZysTSoKbLcc-AVJ0nn9or5QL/s1600/Cupcake+Bouquet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="457" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZqujEeiET5fPBR0Udm-qAzhPGnRZ6Als8XGlmFUKYFirFv9Qpi-40o8b7tBB0LOzG-4GcX06fq4UZK2uSdq3UL-kYqSvdfZ8tkyj6fFH9dDMyCQ0mz8UZysTSoKbLcc-AVJ0nn9or5QL/s640/Cupcake+Bouquet.jpg" width="640" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Check out the variety of flowers we made during our baking session. I love making cupcake bouquets! They're simple to make and to top it up, simple to eat as well! No fuss over having to cut up the cake!! =p</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">If you havent got an idea what to get for your mother for this Mothers' Day, why make a cupcake bouquet and impress her with <em>edible flowers? </em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I had meant to post these pictures up a long time back but I got lazy and tired and the pictures were just stored away in my laptop, waiting to be uploaded. Now that I am back from a really GREAT break/holiday, I thought to myself that I shouldn't procrastinate further. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUyfA2JyM5HU900l91TfYA0GGJdEl8FsPQoUXGB_UYxc7kATE0vhEck1BKm7U9MumsIdW6ZjAuxI_xnKK4VKG8myWaAt6ybInHnRu5cv_JX-INKc9ky_j47anVyAkd06r41KStMAZZgzmk/s1600/jus+before+setting+off.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUyfA2JyM5HU900l91TfYA0GGJdEl8FsPQoUXGB_UYxc7kATE0vhEck1BKm7U9MumsIdW6ZjAuxI_xnKK4VKG8myWaAt6ybInHnRu5cv_JX-INKc9ky_j47anVyAkd06r41KStMAZZgzmk/s640/jus+before+setting+off.jpg" width="640" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>At the boarding gates at the Singpore Budget Terminal. Just before we left for sunny Phuket!</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">D and I and a bunch of friends took the weekend off and had a really GRRREAT time in sunny Phuket! It was a nice break from work and all other things and now I'm pretty much recharged to be back baking and taking photos and uploading them, I hope. The fantastic shots my friend took with his DSLR captured really nice memories of the trip. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">So, I shall let the photos do most of the talking. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXXRsPdYHoWoHMj97N77ntMELwvilqKam0qg-PU_sT_x7IG79Ayh6FLRnMirCNzA2BHCZKoy6lJtZ15w_s6VL4lw0ywoyFH6uCQxmr8W6rg3QmrIX6fEp1-JDM9MJojIi44Qk8CKNxnWr/s1600/beach+group+shot+with+sakjpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXXRsPdYHoWoHMj97N77ntMELwvilqKam0qg-PU_sT_x7IG79Ayh6FLRnMirCNzA2BHCZKoy6lJtZ15w_s6VL4lw0ywoyFH6uCQxmr8W6rg3QmrIX6fEp1-JDM9MJojIi44Qk8CKNxnWr/s640/beach+group+shot+with+sakjpg.jpg" width="640" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Beach fun @ Patong Beach!</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgpobcuDcI3sv9c6doCW3q-9yrblqFqgiTwo3m0_Eh_RaFNwsl5zEN7zFPGcu96J1Rj_pa87J7mitgcdN0kk4Ywikz-Ba59j8hbQsth2kJTkG_AmswD2AAxrCRfAtKKG91gvtySSwJr1rq/s1600/street+food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgpobcuDcI3sv9c6doCW3q-9yrblqFqgiTwo3m0_Eh_RaFNwsl5zEN7zFPGcu96J1Rj_pa87J7mitgcdN0kk4Ywikz-Ba59j8hbQsth2kJTkG_AmswD2AAxrCRfAtKKG91gvtySSwJr1rq/s400/street+food.jpg" width="400" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Street Food</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">What's visiting Phuket, Thailand without having a taste at their street food. Superb grilled chicken, with <em>just </em>the right doneness. YUMS!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8JyARGNBwqlck2kLKRLBm58xY5gOBweI2Sn-NiaVyNrRRb5mXBncAWB9wA9rWykR4IPoYhCoOXOjC0K9QMw54KaUUzCmGig-vVoccrDRzwxmYIgt0A9FujKbg-JMR7NXCvBC0pciGlFpB/s1600/singha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8JyARGNBwqlck2kLKRLBm58xY5gOBweI2Sn-NiaVyNrRRb5mXBncAWB9wA9rWykR4IPoYhCoOXOjC0K9QMw54KaUUzCmGig-vVoccrDRzwxmYIgt0A9FujKbg-JMR7NXCvBC0pciGlFpB/s400/singha.jpg" width="400" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Singha </em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Not forgetting a taste of their local produced, Singha Beer. I'm not a fan of alcohol nor do I even <em>don't mind </em>drinking. But Singha beer has sucessfully made it to my list of permitted alcohol beverages. =D</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPacewiB-C-gS1axlbNvtrz_rVtcv2hLDVaDX89BCBmCJva5oI6bS8J_ePq-_gPPAjfV5zbBVnAyv_YBZhtj_-pDq_L7kIKiFJTe9-Hrhu78qyUL0WDFJmNSW8XzMpAw0h9YRgeYRJWY7D/s1600/getting+ready+to+snorkel+in+not-so-clear+waters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPacewiB-C-gS1axlbNvtrz_rVtcv2hLDVaDX89BCBmCJva5oI6bS8J_ePq-_gPPAjfV5zbBVnAyv_YBZhtj_-pDq_L7kIKiFJTe9-Hrhu78qyUL0WDFJmNSW8XzMpAw0h9YRgeYRJWY7D/s640/getting+ready+to+snorkel+in+not-so-clear+waters.jpg" width="640" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Preparing ourselves for snorkelling!</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><em></em> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixf_v45msWfx4oRIR769NgfDkuXHiWUioVEN4xgw2A16LLeaIF_bmRYbMD7BQH4LkJvT5W8iQvTK0gf5G-lwqGg-2e8RnsvVxG_yeNjfEMUMkDZ6nS7AlWuerT7aqc0ulE7c4aeJ6l_Kzm/s1600/lush+sea+anemone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixf_v45msWfx4oRIR769NgfDkuXHiWUioVEN4xgw2A16LLeaIF_bmRYbMD7BQH4LkJvT5W8iQvTK0gf5G-lwqGg-2e8RnsvVxG_yeNjfEMUMkDZ6nS7AlWuerT7aqc0ulE7c4aeJ6l_Kzm/s640/lush+sea+anemone.jpg" width="640" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Lush Sea Anaemone</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNaUuCuVhf3m-Vam5XgszL-9maq-gCtUMeplEErk2JnZnPbSgujd6FzIq_pGP_xkRGgqYDSdAgadWp_UKYheZ7EsEsCakYGcMM3RP8pZpZZxMMKJa9supSzHw39wFSwrG-dhh-0vwTbEfE/s1600/bangla+st.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNaUuCuVhf3m-Vam5XgszL-9maq-gCtUMeplEErk2JnZnPbSgujd6FzIq_pGP_xkRGgqYDSdAgadWp_UKYheZ7EsEsCakYGcMM3RP8pZpZZxMMKJa9supSzHw39wFSwrG-dhh-0vwTbEfE/s640/bangla+st.jpg" width="640" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Sunset @ Bangla Street. One of the most happening streets in Phuket.</em></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em></em> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPZHdZCKP7L2pB3jdkEPd6XEvzH-8vJDWmNFpybjfe1CWciywn9lbcYaABKsVO3LliBB5lGILs6YeWzfU1V46tcVATa3jgeORNRkKzkLuTarzusczNyU_Y8PsmIkU5W3JzTUpPehtD3Uf/s1600/fried+rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPZHdZCKP7L2pB3jdkEPd6XEvzH-8vJDWmNFpybjfe1CWciywn9lbcYaABKsVO3LliBB5lGILs6YeWzfU1V46tcVATa3jgeORNRkKzkLuTarzusczNyU_Y8PsmIkU5W3JzTUpPehtD3Uf/s640/fried+rice.jpg" width="640" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Fried rice. </em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1W9SRSL5y9HOOduV_UqTrCaQSSPSI0nqzjPubikdNfmRGWPzgE8gicSG9h1YUYpmDmNNnRx26zn9EX2fle1HAiA4afT9MKBC5pcT7sk64YlrZm6U4MnihcoQnIquyyMC9l1mq5TCw2g8U/s1600/mixed+veg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1W9SRSL5y9HOOduV_UqTrCaQSSPSI0nqzjPubikdNfmRGWPzgE8gicSG9h1YUYpmDmNNnRx26zn9EX2fle1HAiA4afT9MKBC5pcT7sk64YlrZm6U4MnihcoQnIquyyMC9l1mq5TCw2g8U/s640/mixed+veg.jpg" width="640" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Mixed Vegetables sauteed with garlic</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">The fried rice and mixed vegetables were something familiar, but the great company and a day of fun at the beach made the food seemed especially nice! =)</div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil2WpAA6prCRM1tRAN1Kfz4AJE0JWPRM3IbgSVte6BOYAX-u-igtbVYcN282EXgDBjkezFeJKdHcrT9mkxTug-MeU1_Zv6_3uWvDnK5rgYhwLlSWXNj6qheFmR9xQ4-zqvzQqH6jz4m60I/s1600/clear+tomyum+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil2WpAA6prCRM1tRAN1Kfz4AJE0JWPRM3IbgSVte6BOYAX-u-igtbVYcN282EXgDBjkezFeJKdHcrT9mkxTug-MeU1_Zv6_3uWvDnK5rgYhwLlSWXNj6qheFmR9xQ4-zqvzQqH6jz4m60I/s640/clear+tomyum+soup.jpg" width="426" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Clear tom yum soup.</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Having tried Thai food in Singapore, I dare say that the Thai food standards in Singapore is as close as it could get as the authentic ones in Phuket. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNfJbrLcWaaubbXMVCmDyJubM76juSbXDK0-N9CKh6VDR7Wdcc9ioHNLilNgg37lnZpKYKIQul6S8q-0NbZiZV31VSCe8RgklX7rBoaNLcHsglv-pMyFHk92VMH5P_qzgTX2oMsxS7vtRN/s1600/super+good+fish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNfJbrLcWaaubbXMVCmDyJubM76juSbXDK0-N9CKh6VDR7Wdcc9ioHNLilNgg37lnZpKYKIQul6S8q-0NbZiZV31VSCe8RgklX7rBoaNLcHsglv-pMyFHk92VMH5P_qzgTX2oMsxS7vtRN/s640/super+good+fish.jpg" width="640" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>The SUPERB fish</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">The fish was REALLY good. Nicely done with fantastic-tasting sauce. They even separate the meat out so that you don't even have to remove the bones! One of the advantages of having a friend who's a chef travelling with you is that he can ensure the freshness of the seafood. Especially so when you get to choose your own seafood in Phuket!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNcI7rmoSUgb7mA7ngSxUNYm2wD8rCq_nraKjSGOx7ReZ2GUe9Fjo81RxPdv7D2HeWpg_LD7o6t8A5ul18ftxZhjp4imHKmwHca9FA4zY-ODGZZvWv1xod-VItwHTWJVytvyBbonBYBEwW/s1600/fresh+seafood.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNcI7rmoSUgb7mA7ngSxUNYm2wD8rCq_nraKjSGOx7ReZ2GUe9Fjo81RxPdv7D2HeWpg_LD7o6t8A5ul18ftxZhjp4imHKmwHca9FA4zY-ODGZZvWv1xod-VItwHTWJVytvyBbonBYBEwW/s640/fresh+seafood.jpg" width="640" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Fresh seafood</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4fyr1Tm6kNmY2Il-Gk7HljyVQy36JoE5C_g_5suVpNC5l1rE34KkAdrk8fVDuJU92xvxMha5T72mwb_5bHq2nBF8NGkI0JzR8x-hxYQBDWqh9-H8r-yLOFHKBPPXlZC22L6MmcPMKi7W6/s1600/yummy+breakfast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4fyr1Tm6kNmY2Il-Gk7HljyVQy36JoE5C_g_5suVpNC5l1rE34KkAdrk8fVDuJU92xvxMha5T72mwb_5bHq2nBF8NGkI0JzR8x-hxYQBDWqh9-H8r-yLOFHKBPPXlZC22L6MmcPMKi7W6/s640/yummy+breakfast.jpg" width="640" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Beakfast @ Bodega</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><em></em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizY9V3BkU5EU699gGgWFDTyaPcr_QmRUuqplBY-0rSwHs8Y8z4S03k8RxLez040xiulVX4vPdj3jVnvYhixjLq17KAP568vQrZmc2hgCHxDj6g9mWgIAyQV2s0W-eFsGKUG58NUp1Axr5H/s1600/yummy+museli+breakfast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizY9V3BkU5EU699gGgWFDTyaPcr_QmRUuqplBY-0rSwHs8Y8z4S03k8RxLez040xiulVX4vPdj3jVnvYhixjLq17KAP568vQrZmc2hgCHxDj6g9mWgIAyQV2s0W-eFsGKUG58NUp1Axr5H/s640/yummy+museli+breakfast.jpg" width="425" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Museli @ Bodega</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In case you were wondering, Bodega is the place we stayed in during our time in Phuket. An extremely affordable place with SUPER friendly staff. A very very nice place. Plus, it's close to the beach!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><em></em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc6q7xFs8a6XdKYMzVTBYaZ8nLQEZJN66HEv5HkT_B9mEQ30WGEMwe9HF_Prau4a9epS53p8Hg5eRU-aieKylKxl0Sc4JxgTVyQMD6u5y6e_7BKbeXJE7w7FSaz4FDMA4biOs6HzCdWcE0/s1600/eve+of+song+kran.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc6q7xFs8a6XdKYMzVTBYaZ8nLQEZJN66HEv5HkT_B9mEQ30WGEMwe9HF_Prau4a9epS53p8Hg5eRU-aieKylKxl0Sc4JxgTVyQMD6u5y6e_7BKbeXJE7w7FSaz4FDMA4biOs6HzCdWcE0/s640/eve+of+song+kran.jpg" width="640" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Eve of Songkran </em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">To end of the wonderful trip, we managed to catch a glimpse of the Thai New Year, <em>Songkran</em> just before we left. And yes, we got drenched while walking along Bangla Street and went home in the plane with wet clothes! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">If' you've persisted reading to the end of this post, I applaud you and thank you for reading this long long post. As with every blogger's wish, I hope to be back more regularly, posting more bakes and recipes!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_HgkqnG9PSQI/S0Cmcgw0wjI/AAAAAAAAA0M/44sFKrHmMO0/s1600-h/sign+off+-+each+post.jpg" imageanchor="1" style="clear: left; cssfloat: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://1.bp.blogspot.com/_HgkqnG9PSQI/S0Cmcgw0wjI/AAAAAAAAA0M/44sFKrHmMO0/s200/sign+off+-+each+post.jpg" /></a></div>youfeihttp://www.blogger.com/profile/07426873095824774501noreply@blogger.com8tag:blogger.com,1999:blog-6861511820264843458.post-62909170287657700562010-03-19T18:36:00.000+08:002010-03-19T18:36:04.584+08:00Bake Sale!!!!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjXVv1vulcLlBBjlFl4ESi7v7YmgHUkcd5BTHlOjB8lzA08j260MVx1yc3Z2u0oozrEYgP_dbvWOouJ9Y5uOssurKjqJI6Ug38Zah2pFdxjvnsepIQQIpPfIcB0FRgDDb_kK0rQqNk1Xh/s1600-h/FASS-NUSSU+promotional+flyer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjXVv1vulcLlBBjlFl4ESi7v7YmgHUkcd5BTHlOjB8lzA08j260MVx1yc3Z2u0oozrEYgP_dbvWOouJ9Y5uOssurKjqJI6Ug38Zah2pFdxjvnsepIQQIpPfIcB0FRgDDb_kK0rQqNk1Xh/s640/FASS-NUSSU+promotional+flyer.jpg" vt="true" width="452" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I believe the poster is pretty self-explanatory. Apologies for the last minute notice!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">If you'd like to try out the goodies I bake, come on down to <em><strong>The Forum @ NUS on the 22nd or 23rd March 2010. </strong></em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><em>Sweet Couture Fans are entitled to a 10% discount so Be a Fan today! =D </em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">See you there!!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="http://1.bp.blogspot.com/_HgkqnG9PSQI/S0Cmcgw0wjI/AAAAAAAAA0M/44sFKrHmMO0/s1600-h/sign+off+-+each+post.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://1.bp.blogspot.com/_HgkqnG9PSQI/S0Cmcgw0wjI/AAAAAAAAA0M/44sFKrHmMO0/s200/sign+off+-+each+post.jpg" /></a>youfeihttp://www.blogger.com/profile/07426873095824774501noreply@blogger.com4tag:blogger.com,1999:blog-6861511820264843458.post-59499501605895923032010-03-06T11:27:00.002+08:002010-03-06T11:32:33.429+08:00Chinese New Year Chronicles: Part III - better late than never<div align="center"><em></em></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJ3hjj4wt_Fmf-dnM39ojXcFGI_HlPhkub7DDYwwgmjpVbBi4IJLyA6nsDU4bi7Zr6_3TtubjDGSfw15l01uOrvSaGhh9ED05slldRNuCilZ3iozuUbamcuScz7MY6udzpbDT7JJhcc3o/s1600-h/Kueh+Lapis+(27).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJ3hjj4wt_Fmf-dnM39ojXcFGI_HlPhkub7DDYwwgmjpVbBi4IJLyA6nsDU4bi7Zr6_3TtubjDGSfw15l01uOrvSaGhh9ED05slldRNuCilZ3iozuUbamcuScz7MY6udzpbDT7JJhcc3o/s640/Kueh+Lapis+(27).JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Okayyy, blogger just played a prank on me and the carefully composed blog post at the expense of my <strike>beauty sleep </strike>rest had just disappeared. just like <em>that. </em>Bummer! I've given up on re-loading the pictures that took <em>forever </em>to load and my brain cells which were all <strike>half-dead</strike> half-asleep while waiting. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">But lucky you! I just couldn't bring myself to miss out on this post since it is also going to be my <strong><em>first baking video debut. </em></strong>yea yea, no biggie, especially since youtube has TONS of them. But no! it's special to me and I obviously hope it'd be of some help to you, you and you!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I know I know, its wayyy past CNY but hey! that doesn't mean I can't blog about CNY related stuff anymore isn't it? Well, as the saying goes, it's<em> better late than never</em>. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">As you can tell, I've been having a serious procrastinating problem. And now, it is even affecting how much I bake. I got the kueh lapis done up just on the eve of chinese new year and D came over and helped me with the first half. Thanks to him, I've finally managed to take <strike>my</strike> our very first baking video. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Although it is just a very short video showing how to layer the kueh lapis, I thought it might come along handy for those who are trying it out for the <strong>first</strong> time. Well, at least I appreciated having videos to watch when I was figuring out the recipe the first time round. <strong>Five rounds of failed attempts </strong>was no fun at all. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">A little introduction on this cake, some call it a thousand layered cake because of the multiple layers you see in there and mind you, each layer is grilled <em>one by one </em>which explains it being pricey if you were to buy it off the shelf. The process is not only laborious, but pretty tiring and tough in some sense. You practically have to sit and <em>guard </em><strike>your oven</strike> the layers and make sure they don't burn. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If I'm not wrong, this cake is traditionally of Indonesian origin and there is some apparent debate as to who holds the real roots to the invention of this wonderful rich, sinful cake. Word has it that the lapis spice (which is a combination of spices like cinnammon, cardamon, etc etc) were obviously, asia origin (in this case, from Indonesia) and that the "cake" was actually of Dutch descent. As the story goes, Indonesia was once colonised by the Dutch and that the Dutch that settled there probably missed they way of live back in Holland and wanted to re-live the moments of sipping tea and eating cakes in the afternoon. So, poor Indonesians probably didn't really made any cakes in their lives (<em>maybe other than kuehs) </em>and <strong><em>someone </em></strong>possibly decided to marry the spices (Indonesian origin) and cakes (Dutch style) together and <em>wala! </em>you get LAPIS LEGIT. Hmm I don't even know if I got the malay terms right. But that's not the point. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The point is, this cake is special, <em>at least to me, </em>not because it is a festive goodie, but rather the knowledge of ingredients that go into this cake made me realise I should only make it when the festive occasion calls for it. Not only is it high in fat/butter but the amount of egg yolks that goes into it is jus <em>scary. </em><strong>twenty-five yolks. </strong>Imagine the amount of cholesterol and fat that's going into your system, you'd probably have to exercise more than a lifetime to run away (pun intended) from the clingy heart disesases and wrestle with obesity. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Nonethelss, everything could be eaten. Because the key lies in <strong><em>moderation. </em></strong>Therefore, I will not hesitate to urge you to try out this recipe although I highly recommend coming up with a list of friends whom you could divide and give the cakes away to. <em>Surely you don't wish to consume 25 egg yolks and 500g of butter, do you?</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Lest you're getting impatient, I'm moving on to the recipe, <strong>NOW! </strong>This time with pictures and a short video to accompany! =D</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #b45f06; font-size: large;"><strong>Kueh Lapis</strong></span> (makes one 8" x 8" x 2.5" lapis cake)</div><br />
<br />
<strong>Ingredients:</strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9S7AedWyAT4DyV7ZiEAzYv7oWC4pNVwI0W6UMMjsvx0GMb0jPctcsYHZ7IKKly812g0DbYxh_36hRPbW7xfXdE0Lx-ZTP5GHowMXpi5QCyNE2SlBY02e4EqR66kfS5MzLeQScPuBr1zb/s1600-h/Kueh+Lapis+(26).JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9S7AedWyAT4DyV7ZiEAzYv7oWC4pNVwI0W6UMMjsvx0GMb0jPctcsYHZ7IKKly812g0DbYxh_36hRPbW7xfXdE0Lx-ZTP5GHowMXpi5QCyNE2SlBY02e4EqR66kfS5MzLeQScPuBr1zb/s320/Kueh+Lapis+(26).JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">A:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">25 egg yolks</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">100g sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">B: </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5 egg whites + a pinch of cream of tartar</div>100g sugar<br />
<br />
C:<br />
500 gm butter (Golden Churn)<br />
1 tin condensed milk<br />
1 tsp vanilla essence<br />
2 tbsp golden syrup<br />
1 ½ tbsp brandy or rum<br />
1 ½ tbsp mixed spices<br />
<br />
D: <br />
170 gm plain flour<br />
<br />
<strong>Method:</strong><br />
1. Sieve Flour (Group D) and set aside.<br />
2. Cream butter with condensed milk, vanilla essence, golden syrup, brandy & mixed spices (Group C) till well mixed and set aside.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1vRGEJDGHT_NoOlc1072g7CjLYhscPIiLngK-p-ROlDMWKKuJL7a7no17YRMzyn22WU16SuBqyWK657jhzEmA9eWDZOU8AtvX-IaoR9MyvnZDgky55vnHz5sWad8xEontquWvy-MKjhvH/s1600-h/Kueh+Lapis+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1vRGEJDGHT_NoOlc1072g7CjLYhscPIiLngK-p-ROlDMWKKuJL7a7no17YRMzyn22WU16SuBqyWK657jhzEmA9eWDZOU8AtvX-IaoR9MyvnZDgky55vnHz5sWad8xEontquWvy-MKjhvH/s400/Kueh+Lapis+(1).JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Group C Ingredients ALL IN!</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU17EHKQeqih5uZDWoQU-Mj2VkwrX04zd3pmPffFxduK1Yh7LNjlPWtww_xK7in01zO_pkdeJhKZgS0ducWZDdzY02QWREFqy1cnzY-PtVEa1Efu4njPsgfJA-_Ix5lB4OYdUmcs9EjKG4/s1600-h/Kueh+Lapis+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU17EHKQeqih5uZDWoQU-Mj2VkwrX04zd3pmPffFxduK1Yh7LNjlPWtww_xK7in01zO_pkdeJhKZgS0ducWZDdzY02QWREFqy1cnzY-PtVEa1Efu4njPsgfJA-_Ix5lB4OYdUmcs9EjKG4/s400/Kueh+Lapis+(5).JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Creamy mess</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>3. Beat egg yolks with sugar (Group A) on high for about 10 mins until thick and creamy (i.e. ribbon stage). <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8eOan0vaCjlVNaUbRqp8u71GlcN2gaKlbifYs81jpr9t-Yn1zu5y2DLXVxpYub5SAsPZSNI9DvajnT01fYKH-wkAMEFiexd67KT9jUhrROqFSoVf6Rtr85iXqcZTS3gmo3HL-wphrO1y/s1600-h/Kueh+Lapis+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8eOan0vaCjlVNaUbRqp8u71GlcN2gaKlbifYs81jpr9t-Yn1zu5y2DLXVxpYub5SAsPZSNI9DvajnT01fYKH-wkAMEFiexd67KT9jUhrROqFSoVf6Rtr85iXqcZTS3gmo3HL-wphrO1y/s400/Kueh+Lapis+(2).JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>The sinful indulgence - 25 Yolks</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkITLge9ymo8qXFPHwHWm1UtdS67dRJdfb0oo-HI5xRf8opULpFKvnGJQpatm_AkUMYcPQYEXBVSA4vWsEkzi60117RhmMfLfDyaEl8zSmt4V5J_MkCO6mjSs13H2t1U77_fF3aVOsbkgL/s1600-h/Kueh+Lapis+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkITLge9ymo8qXFPHwHWm1UtdS67dRJdfb0oo-HI5xRf8opULpFKvnGJQpatm_AkUMYcPQYEXBVSA4vWsEkzi60117RhmMfLfDyaEl8zSmt4V5J_MkCO6mjSs13H2t1U77_fF3aVOsbkgL/s400/Kueh+Lapis+(4).JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>With 100g of caster sugar</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2oFfdpmy9VClB1-wF1j1qHHqhfdRZwEhfqD1tpkpXzUrk5U54cW8kkXThcsCLFKOBtmzCOJvnWk-kUclEHs0qrHtQ4wFT2ouQR9OG2NPzPJqvqc0YCdZpRuhanC8hT11taL9okilcegc/s1600-h/Kueh+Lapis+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2oFfdpmy9VClB1-wF1j1qHHqhfdRZwEhfqD1tpkpXzUrk5U54cW8kkXThcsCLFKOBtmzCOJvnWk-kUclEHs0qrHtQ4wFT2ouQR9OG2NPzPJqvqc0YCdZpRuhanC8hT11taL9okilcegc/s400/Kueh+Lapis+(8).JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Beat it baby!</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDs__GAlsv9DEiGvK-hl2H6Ay10VzjZPspDSW2CwZSVei_qos809KyOP7H6qElKbSntQgdkLkI9xHcx6NLAaq1Ve3GljoWNz_t5HRM8PrQvy7bE1OTdX_oDTGBL36nCS13MwODkzfyjFJW/s1600-h/Kueh+Lapis+(9).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDs__GAlsv9DEiGvK-hl2H6Ay10VzjZPspDSW2CwZSVei_qos809KyOP7H6qElKbSntQgdkLkI9xHcx6NLAaq1Ve3GljoWNz_t5HRM8PrQvy7bE1OTdX_oDTGBL36nCS13MwODkzfyjFJW/s400/Kueh+Lapis+(9).JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>See how it tuned pale? </em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhaknzuvLrDwEH1MDxYfHNOvPG5xa4NjjpYW2B8MS8W7bXdllGT0RmGOdWStACU7SjC0EKDD-dPtcQ911F0eBuGJvbZ3-mGBbAjkFUEL-8SeS7Xr1tvxnHi_d26Lk-DjFwH0TDL4yUSTny/s1600-h/Kueh+Lapis+(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhaknzuvLrDwEH1MDxYfHNOvPG5xa4NjjpYW2B8MS8W7bXdllGT0RmGOdWStACU7SjC0EKDD-dPtcQ911F0eBuGJvbZ3-mGBbAjkFUEL-8SeS7Xr1tvxnHi_d26Lk-DjFwH0TDL4yUSTny/s400/Kueh+Lapis+(10).JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Ribbon Stage</em></div><div class="separator" style="clear: both; text-align: center;"><em><span style="font-size: x-small;">A slow thick ribbon falls on itself when the beaters are lifted and does <strong>not</strong> dissappear right away.</span></em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>4. Add beaten egg yolk mixture to the creamed butter mixture and mix well. Fold in sieved flour.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVsKfDLCbB83zasJIHicItMOBRZG8BT6SiWj6zHu2kHvC-PBocKejQEmUezolMIVN1R5FIpHlqE2QC854mbcr-Bw1Dafi3OifK9LYmmypdH58eJXBg-2gtCX8JiQTpBw-TLoyq_DtHJBX/s1600-h/Kueh+Lapis+(12).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVsKfDLCbB83zasJIHicItMOBRZG8BT6SiWj6zHu2kHvC-PBocKejQEmUezolMIVN1R5FIpHlqE2QC854mbcr-Bw1Dafi3OifK9LYmmypdH58eJXBg-2gtCX8JiQTpBw-TLoyq_DtHJBX/s400/Kueh+Lapis+(12).JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>All ready to mix.</em></div><div class="separator" style="clear: both; text-align: center;"><em><span style="font-size: x-small;">Fold in gently (not TOO gentle) but you don't wish to deflate all that air you beat into the eggs earlier on.</span></em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>5. Beat egg whites with a pinch of cream of tartar and sugar (Group B) till stiff and fold in the mixture. [Beat egg whites with pinch of cream of tartar till frothy on medium speed (speed 3 on kMix) for 1 min. Add in 1/3 of sugar, continue beating for 1-2 mins. Add in the second 1/3 and continue beating 1-2 min. Add in the rest of the sugar and beat for 1-2 min. ]<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyFbvD_aQGpG7OpS1Ns-F1j92UsyGJcqmGshAE0LNuEkk0QkCLj-WjM_M4kNVJBA0rQzESXcAKu89KMTyDIL9fNbqjwMk8a8WSfEczgZMSOqYg66uDjsXuFTdBQeOO7VM-gSby8O-FyVwQ/s1600-h/Kueh+Lapis+(13).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyFbvD_aQGpG7OpS1Ns-F1j92UsyGJcqmGshAE0LNuEkk0QkCLj-WjM_M4kNVJBA0rQzESXcAKu89KMTyDIL9fNbqjwMk8a8WSfEczgZMSOqYg66uDjsXuFTdBQeOO7VM-gSby8O-FyVwQ/s400/Kueh+Lapis+(13).JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>My assistant for <strike>the day</strike> ever</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYd7Ms4hhNg4Nthpv26WrZUOEQYBP2blvKLWbowbtkzs-bwVC6GjSY_h6sY0JoZqA-OGUCcrA_NzbmMEXYqWByiW3qmEDaomYa7CENRxQcLZFC_ARQCMz5rjMsdoB0J1oWzPv9i8tqOg2C/s1600-h/Kueh+Lapis+(14).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYd7Ms4hhNg4Nthpv26WrZUOEQYBP2blvKLWbowbtkzs-bwVC6GjSY_h6sY0JoZqA-OGUCcrA_NzbmMEXYqWByiW3qmEDaomYa7CENRxQcLZFC_ARQCMz5rjMsdoB0J1oWzPv9i8tqOg2C/s400/Kueh+Lapis+(14).JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>okay okay, I just wanted to show off my shiny red mixer. </em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYeE2dGpKg8kCD6GK_sg8kJ-7N72u0WPL1X3QS9fes7owXqggqPL7twgzAj3cn5rwonfW4sd4ODHW19PPK50IaIsqXnLOY29K1TGjUM-JEYcrWc89PDwyYWdeFY3ukzUL5HpyeJAqrx4D/s1600-h/Kueh+Lapis+(19).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYeE2dGpKg8kCD6GK_sg8kJ-7N72u0WPL1X3QS9fes7owXqggqPL7twgzAj3cn5rwonfW4sd4ODHW19PPK50IaIsqXnLOY29K1TGjUM-JEYcrWc89PDwyYWdeFY3ukzUL5HpyeJAqrx4D/s400/Kueh+Lapis+(19).JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Now this is what you wanna achieve. Stiff peaks. (NOT dry though) be careful there!</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>6. Preheat oven to 180 degree C. (baking mode: top + bottom heat) Grease and line an 8″ square tin and preheat tin [Just preheat for a few mins to make the tin hot, making it easier to spread the batter]. Grease bottom and line base only.<br />
<br />
7. For first layer, spread 3 - 3 ½ tbsps of mixture in tin and bake in oven at lower middle/ lower rack at 180 degree C for 10-15 mins. Or until lightly browned. [timing may differ depending on individual ovens. Just bake till surface is lightly browned] Use a satay stick, prick holes (if there are air bubbles) into the lapis and gently press the lapis with a lapis press to ensure the layer is even. <br />
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8. Switch oven to grill mode. (i.e. top grill only)For subsequent layers, grill each layer at lower middle/lower rack for about 3 mins. Or till lightly browned. [timing may differ depending on individual ovens. Just bake till surface is lightly browned. The darker the surface, the darker the layers will be later. The brown surface is what defines each layer.] After removing from the oven, use a satay stick, prick holes into the lapis (if there are air bubbles) and gently press the lapis with a lapis press to ensure the layer is even. Repeat this for each layer. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9bFSzKOHSjWV3qF14NUgYalusqRnVncowUvzXkLQ9Ivlzt0BdcmHDREdP89O2r6ZLxSIfOAeGOxyTM8rEWUTBgrM7FNceGqg_jKdQnGWIeDni0rHsA9VxMm9Cbl7hvLUxFJun292koa34/s1600-h/Kueh+Lapis+(22).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9bFSzKOHSjWV3qF14NUgYalusqRnVncowUvzXkLQ9Ivlzt0BdcmHDREdP89O2r6ZLxSIfOAeGOxyTM8rEWUTBgrM7FNceGqg_jKdQnGWIeDni0rHsA9VxMm9Cbl7hvLUxFJun292koa34/s400/Kueh+Lapis+(22).JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>Make sure the oven is on GRILL for the second layer onwards.</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><em>Here's a really short demo on how to bake a layer. The video starts of with a previously cooked layer and that's the kinda brown you wanna get before moving on to the next. </em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><object height="385" width="480"><param name="movie" value="http://www.youtube.com/v/D4TqrqHaBbY&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/D4TqrqHaBbY&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>9. When top most layer is completed, switch oven back to baking mode (i.e. top + bottom heat), cover with a metal tray or a piece of foil and bake at middle rack at 180 degree C for a further 5 min. It will take longer if the sides are still wet.<br />
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10. When the cake is done, turn cake out onto a metal grid. The lapis with 'fall' out on it's own. Let it cool on the cooling rack completely before cutting. If cooling rack markings are not wanted on lapis surface, flip it right side up after cake has 'fallen' out and let cool completely before cutting.<br />
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adapted from <a href="http://roseskitchen.wordpress.com/2007/01/11/kueh-lapis-legit/">Rose's Kitchen</a><br />
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Related Post: <a href="http://lovingbaking.blogspot.com/2009/01/kueh-lapis-aka-thousand-layered-cake.html">Kueh Lapis a.k.a thousand layered cake (千层糕)</a><br />
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I hope this small little post with guided pictures and a short short video urges you, (yes! you) to give this a shot. =)<br />
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<a href="http://1.bp.blogspot.com/_HgkqnG9PSQI/S0Cmcgw0wjI/AAAAAAAAA0M/44sFKrHmMO0/s1600-h/sign+off+-+each+post.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://1.bp.blogspot.com/_HgkqnG9PSQI/S0Cmcgw0wjI/AAAAAAAAA0M/44sFKrHmMO0/s200/sign+off+-+each+post.jpg" /></a>youfeihttp://www.blogger.com/profile/07426873095824774501noreply@blogger.com8tag:blogger.com,1999:blog-6861511820264843458.post-20858861454383977532010-02-14T17:02:00.001+08:002010-02-14T17:04:06.505+08:00Chinese New Year Chronicles: Part II<div align="left"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYPyCmp4VPQSp_6NxAvoBwee6nsN1VKNamSJAa5I-dSJtYc0cdxlXzulS2Waw-K1u-ZscYVoWtwkpQzK8fPoW2luqv00rpNFP1wbdnrQACrnIPiCx7bpCXxGN6OAmOSkm5iRVFib2Z1pW5/s1600-h/Pineapple+tarts+-+nastar+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYPyCmp4VPQSp_6NxAvoBwee6nsN1VKNamSJAa5I-dSJtYc0cdxlXzulS2Waw-K1u-ZscYVoWtwkpQzK8fPoW2luqv00rpNFP1wbdnrQACrnIPiCx7bpCXxGN6OAmOSkm5iRVFib2Z1pW5/s640/Pineapple+tarts+-+nastar+(3).JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">If there's Part I, there ought to be at least a Part II right? </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">So, here it is, pineapple tarts, nastar style. I was really excited to try out this new style of pineapple tarts. And I must say, I'm pretty happy with the way things turned out, especially since it is my maiden attempt.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">For some reason, it seems like many people are attempting this style of pineapple tarts this new year which really made me geared up to try these little rolls.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Some time last year, I came across a biscuit pump and I <em>just had</em> to buy it. I told myself I would I want to get the biscuit pump, so when the time comes, I'd have <strong>no</strong> excuse <strong>not to </strong>try. Right? <strong><em>Wrong. </em></strong>I nearly gave up the chance of opening my brand new biscuit pump especially since after a full week of <a href="http://lovingbaking.blogspot.com/2010/02/chinese-new-year-chronicles-part-i.html">pineapple tart making</a>. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">What made me <em>press </em>on (pun intended) was the remaining balls of pineapple filling and that I was tasked to bake at least one bottle of tarts for ourselves. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji22ORFMl5CmNI-spoq9MPowLJfB7btdZZq4whLeJN9SG4SMeAIuESHWL53jYd_hOwjjVMdVm8y80G8IQ0dmWVZ4ZjaibLn1QsCbm1K6teRo66nmKMhSA7xdTuCDpr9dgozGfNbxhpUd3-/s1600-h/Pineapple+tarts+-+nastar+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji22ORFMl5CmNI-spoq9MPowLJfB7btdZZq4whLeJN9SG4SMeAIuESHWL53jYd_hOwjjVMdVm8y80G8IQ0dmWVZ4ZjaibLn1QsCbm1K6teRo66nmKMhSA7xdTuCDpr9dgozGfNbxhpUd3-/s640/Pineapple+tarts+-+nastar+(5).JPG" width="480" /></a></div><div align="left"><br />
</div><div style="text-align: center;"> I was reluctant to search for a new recipe and so I decided to modify my previous pastry recipe to hopefully, make it work for the nastar type. Since I knew that the pastry had to be soft enough to be piped out, yet firm enough to retain its shape and pattern during the baking process, I simply added more yolk to the pastry dough. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Although the tarts turned out acceptable, it wasn't as good as I was expecting it to be. The pastry had a little melt down and the patterns were not as visible =( However, my mum's friend loved it and said it was simply "melt-in-the-mouth". </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">With the amout of hard work involved, it is no wonder why these type of pienapple tarts are a tad pricey. The laborious action of having to pipe the dough, roll it up and cutting off the excess is jus simply <em>time-consuming</em>. My mum took a liking to how pretty each one looked when lined up on the baking tray and asked why didn't I sell <em>these </em>instead. Well, I guess it is pretty obvious, because of the amount of time spend laboring over each and every single tart, this is an absolute no-no for large scale productions, <strong>in a home kitchen</strong>. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Without further ado, here goes the recipe! With step-by-step pictures which I hope will inspire <em>some </em>to try this out. Next CNY perhaps? =p</div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Pineapple Tarts - Nastar Style</strong></div></div><div style="text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">makes ~150 or more</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYPyCmp4VPQSp_6NxAvoBwee6nsN1VKNamSJAa5I-dSJtYc0cdxlXzulS2Waw-K1u-ZscYVoWtwkpQzK8fPoW2luqv00rpNFP1wbdnrQACrnIPiCx7bpCXxGN6OAmOSkm5iRVFib2Z1pW5/s1600-h/Pineapple+tarts+-+nastar+(3).JPG" imageanchor="1" style="clear: right; cssfloat: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ct="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYPyCmp4VPQSp_6NxAvoBwee6nsN1VKNamSJAa5I-dSJtYc0cdxlXzulS2Waw-K1u-ZscYVoWtwkpQzK8fPoW2luqv00rpNFP1wbdnrQACrnIPiCx7bpCXxGN6OAmOSkm5iRVFib2Z1pW5/s320/Pineapple+tarts+-+nastar+(3).JPG" width="240" /></a> <br />
</div><div style="text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Ingredients:</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>A:</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">360g Unsalted Butter, cold and cubed</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>B:</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">480g Plain Flour, sifted</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">100g Icing Sugar, sifted</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 Tbsp Custard Powder</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 Tbsp Milk Powder</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 tsp Salt</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">*mix well*</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>C:</strong></div></div><div style="text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 Egg yolks</div></div><div style="text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1-1/2 tsp Pure Vanilla Extract</div></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">*mix well*</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong>Method:</strong></div><div style="text-align: left;">1. Rub <strong>A </strong>into <strong>B </strong>until the mixture resembles bread crumbs.</div><div style="text-align: left;">2. Add in <strong>C </strong>until a soft dough forms. </div><div style="text-align: left;">3. Using a biscuit pump, attached with the desired pattern, fill the pump with pastry dough. <em>do not attempt to fill it to the brim as you will encounter difficulty pumping the dough out. Fill it <strong>just 1/2 full.</strong></em> </div><div style="text-align: left;">4. Pipe out a strip of dough approximately 10-12cm long. <em>It's better to have it longer than shorter, as the excess could always be cut away. </em></div><div align="center" style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN6FLxmuduvrFyJNfrRZPEk4eBPuzkSPtzfrpwsPqqbpqPZEPiPzYSfk1SYa-IApB6pljcM-qjHlYGWW5CGjLDadqlfH_1wvAJFnb9Nc64DG5g0DS3fZfZ2Xtwu09BgSruitlMp89MLWj7/s1600-h/Pineapple+tarts+-+nastar+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN6FLxmuduvrFyJNfrRZPEk4eBPuzkSPtzfrpwsPqqbpqPZEPiPzYSfk1SYa-IApB6pljcM-qjHlYGWW5CGjLDadqlfH_1wvAJFnb9Nc64DG5g0DS3fZfZ2Xtwu09BgSruitlMp89MLWj7/s400/Pineapple+tarts+-+nastar+(6).JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">5. Roll 1 level teaspoon of pineapple filling into a small sausage. <em>approximately the width of the piped dough. </em>And place the filling on one end of the piped dough. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMYu7I6_FwC_BYtsFMwrdtS-C5u_X70qbgLskrogmfP3VV92GpCe6SN0koyI5Zjvs-Uhd2S6XmEpovXlBeMv_vKAKx1X9CPgAq64jXHPu5B-j5UyFKLP_aXx2dR-vMLEJQ4NkSZK7bd05/s1600-h/Pineapple+tarts+-+nastar+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMYu7I6_FwC_BYtsFMwrdtS-C5u_X70qbgLskrogmfP3VV92GpCe6SN0koyI5Zjvs-Uhd2S6XmEpovXlBeMv_vKAKx1X9CPgAq64jXHPu5B-j5UyFKLP_aXx2dR-vMLEJQ4NkSZK7bd05/s400/Pineapple+tarts+-+nastar+(8).JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">6. Starting from the end with the filling, roll up the dough swiss roll style.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrVYfJLLu_gSxUV-pnysqv-gmJV1fR2Dk7uJJ20sm2ag6bi2VUFTVYOaOts2T8AbAvgZWgMhofeeWZHc1uA6ynXZ3U1yRHv7jl-bF43Pn9LwVj-J3c09ZzB1RSyRXHz8W7exU7pEK7cCps/s1600-h/Pineapple+tarts+-+nastar+(9).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrVYfJLLu_gSxUV-pnysqv-gmJV1fR2Dk7uJJ20sm2ag6bi2VUFTVYOaOts2T8AbAvgZWgMhofeeWZHc1uA6ynXZ3U1yRHv7jl-bF43Pn9LwVj-J3c09ZzB1RSyRXHz8W7exU7pEK7cCps/s400/Pineapple+tarts+-+nastar+(9).JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieJrTf2nZkAwR8rjuKsfnoqMe_Hmxlh_5lAX8-RaNhrsDjrsB6dL_iIRJ6OtdEOu6yRS74JqNtM698WKDBgbQcvA4LnlPzQ9kb9PD_soY4854mzjBhryhP7tJPY2QkStm90YtSMsU2lTfT/s1600-h/Pineapple+tarts+-+nastar+(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieJrTf2nZkAwR8rjuKsfnoqMe_Hmxlh_5lAX8-RaNhrsDjrsB6dL_iIRJ6OtdEOu6yRS74JqNtM698WKDBgbQcvA4LnlPzQ9kb9PD_soY4854mzjBhryhP7tJPY2QkStm90YtSMsU2lTfT/s400/Pineapple+tarts+-+nastar+(10).JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">7. Cut away the excess dough with a knife. <em>The excess dough can be gathered and used again and again until all the dough has been used up.</em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIY-S8uaND1LugILNfQopjmmV9Sn7VZ63T0VDEEWRryPd9TyRrtRtXjL2qo3TmkNjlNF2evnhswqrLN4mRR-2anJ2f6IpRWRPYqoS2o2h9iEMkoy_zrbUt2P867-bUJOPd4EsPNqj2GVVC/s1600-h/Pineapple+tarts+-+nastar+(11).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIY-S8uaND1LugILNfQopjmmV9Sn7VZ63T0VDEEWRryPd9TyRrtRtXjL2qo3TmkNjlNF2evnhswqrLN4mRR-2anJ2f6IpRWRPYqoS2o2h9iEMkoy_zrbUt2P867-bUJOPd4EsPNqj2GVVC/s400/Pineapple+tarts+-+nastar+(11).JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">8. Place it on a baking tray. Pre-heat the oven to <strong>190C </strong>and bake for 12 min.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR3A1rOyzetUEo2zcTSpeXj1qsgr9iSXJDlryuYsab9V8dKvP8TzvrFgz9nU1wrh-8K6bxzwoibYJLBus_4iHENVB9XTjq7re_tqzUgJXQXaVhxTJwl31S2U65r-vH7WYFIgd349DMNHes/s1600-h/Pineapple+tarts+-+nastar+(14).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR3A1rOyzetUEo2zcTSpeXj1qsgr9iSXJDlryuYsab9V8dKvP8TzvrFgz9nU1wrh-8K6bxzwoibYJLBus_4iHENVB9XTjq7re_tqzUgJXQXaVhxTJwl31S2U65r-vH7WYFIgd349DMNHes/s400/Pineapple+tarts+-+nastar+(14).JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">9. Remove the baked tarts from the oven and allow it to cool on the baking tray. Store it only when they have cooled completely. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div style="text-align: left;">Enjoy!!</div><div style="text-align: left;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_HgkqnG9PSQI/S0Cmcgw0wjI/AAAAAAAAA0M/44sFKrHmMO0/s1600-h/sign+off+-+each+post.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://1.bp.blogspot.com/_HgkqnG9PSQI/S0Cmcgw0wjI/AAAAAAAAA0M/44sFKrHmMO0/s200/sign+off+-+each+post.jpg" /></a></div>youfeihttp://www.blogger.com/profile/07426873095824774501noreply@blogger.com7tag:blogger.com,1999:blog-6861511820264843458.post-28179943581914442462010-02-13T23:43:00.002+08:002010-02-13T23:45:18.512+08:00恭喜恭喜!!<div align="center"><span style="color: #e06666; font-size: large;"><strong>Here's wishing everyone a very Blessed Lunar New Year! Happy 2010 everyone!</strong></span></div><div align="center"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKnySI7I8qQAatgabK_AFKDwCbc_yEJ_jE6E2K03eqeJqkN40GiIRJK87U-aMz9nEPRchdl7yMl-aTWFc9YW2HdZsgk7hMBtePiIB0HhC_UNro1ZlRM1N6KXsWLu5z7wX4hg9IlJ_rAlAa/s1600-h/chinese_new_year_greeting_2010_card-p137869788204278363qqld_400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKnySI7I8qQAatgabK_AFKDwCbc_yEJ_jE6E2K03eqeJqkN40GiIRJK87U-aMz9nEPRchdl7yMl-aTWFc9YW2HdZsgk7hMBtePiIB0HhC_UNro1ZlRM1N6KXsWLu5z7wX4hg9IlJ_rAlAa/s640/chinese_new_year_greeting_2010_card-p137869788204278363qqld_400.jpg" width="640" /></a><span style="color: #e06666; font-size: large;"><strong>恭祝大家新年蒙恩!恭喜恭喜!希望大家在这虎年里顺顺利利,心想事成!</strong></span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><a href="http://1.bp.blogspot.com/_HgkqnG9PSQI/S0Cmcgw0wjI/AAAAAAAAA0M/44sFKrHmMO0/s1600-h/sign+off+-+each+post.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://1.bp.blogspot.com/_HgkqnG9PSQI/S0Cmcgw0wjI/AAAAAAAAA0M/44sFKrHmMO0/s200/sign+off+-+each+post.jpg" /></a>youfeihttp://www.blogger.com/profile/07426873095824774501noreply@blogger.com0tag:blogger.com,1999:blog-6861511820264843458.post-68166855373788156722010-02-13T23:39:00.000+08:002010-02-14T00:48:59.851+08:00Chinese New Year Chronicles: Part I<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOjeDUPdPUOxQTc_Og7lWX5QpviAB6LyumPe_Unk8b0y3qUtS-Jd-PXK6P5sXgoj-TDLkI5M0HCXVjwG4u6C45ReBzpYYk8-OrVm6x8V7re3GndLyUMK_SjVL-7nPog4YP-tL9GfR1JYaI/s1600-h/Pineapple+tarts+-+wrapped+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOjeDUPdPUOxQTc_Og7lWX5QpviAB6LyumPe_Unk8b0y3qUtS-Jd-PXK6P5sXgoj-TDLkI5M0HCXVjwG4u6C45ReBzpYYk8-OrVm6x8V7re3GndLyUMK_SjVL-7nPog4YP-tL9GfR1JYaI/s640/Pineapple+tarts+-+wrapped+(2).JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">FINALLY! After some <strong>70 </strong>pineapples, <strong>13 blocks </strong>of unsalted butter, <strong>4 packets </strong>of plain flour, some custard powder and milk powder, D and I <em>finally </em>managed to finish the daunting task of baking close to <strong><em>1000</em></strong> pineapple tarts, tangerine style. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I intended to and was supposed to open the new year goodies for sale officially. However, the 3 orders that came along the way proved impossible to take on anymore additional orders. You see, I had previously baked a batch for D to bring to office as a sample, for his colleagues to taste test. I don't know if it was good or bad, but news travelled <em>quite far </em>and some colleagues whom never tasted it actually daringly place an order. So, there was a total of <strong>13 </strong>tubs of pineapple tarts, <strong>48 </strong>tarts in each tub. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Additionally, the sight of us making pineapple tarts day in day out, night in night out probably tempted my mum to actually order <strong>10 small </strong>tubs (<strong>24 tarts each) </strong>and <strong>2 </strong>tubs. Yes, my mum actually did <em>order </em>it from me. She actually <em>paid </em>me. </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinV6H8jjQME-28U9UdmAE1Fd1Jya4McZkVWtNdOHstGASzFGwCqaRK3kQ9FTjN_6vnUFvg3uPYyc5N-O554vwPtAPs6IkE-Y_eTPxUB-7nVRsA8i2L1n92syZfRSidBvH768ucF5vyqVBk/s1600-h/Pineapple+tarts+-+wrapped+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinV6H8jjQME-28U9UdmAE1Fd1Jya4McZkVWtNdOHstGASzFGwCqaRK3kQ9FTjN_6vnUFvg3uPYyc5N-O554vwPtAPs6IkE-Y_eTPxUB-7nVRsA8i2L1n92syZfRSidBvH768ucF5vyqVBk/s640/Pineapple+tarts+-+wrapped+(1).JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinq1FBzgxoRK9xRLQYjIcV-GYSnieyIL4jDo9wlFvmCH7YusrY0lWp5iVaCKQ9lsf5E8clU-j_ORtCpt1ILjtAQ4oHhbiY2QxRt01sGK76BSfk2THhgRqJGp76CxUfR7owqs7dyO3cFXr7/s1600-h/Pineapple+tarts+-+wrapped+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinq1FBzgxoRK9xRLQYjIcV-GYSnieyIL4jDo9wlFvmCH7YusrY0lWp5iVaCKQ9lsf5E8clU-j_ORtCpt1ILjtAQ4oHhbiY2QxRt01sGK76BSfk2THhgRqJGp76CxUfR7owqs7dyO3cFXr7/s640/Pineapple+tarts+-+wrapped+(3).JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Baking non-stop for a week after work was no easy task. Especially since, yours truly, needs sleep the most. I ended up sleeping at 1plus, 2 in the morning for almost the whole of January and I'm truly hoping for some good rest during this CNY break!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I tried using ready made paste for the taste-test batch, but the ready made filling only proved too dry and a serious lack of <em>real pineapple taste</em>. Oh! and did I mentione, it was a tad too sweet. Sweet + no pineapple tang = no-go.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I nearly fainted at the thought of having to slave over the hot stove cooking pineapple filling enough for 1000 pineapple tarts! That was just insane. BUT,thank God for microwave invention. I vaguely recalled coming across<a href="http://cornercafe.wordpress.com/2009/01/18/pineapple-filling/"> SeaDragon's blog</a> which showed a way to microwave pineapple filling. And boy! I immediately jumped at doing so! *click <a href="http://cornercafe.wordpress.com/2009/01/18/pineapple-filling/">here</a>* </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I only used his guide for the first time I was doing it, but after getting used to the microwave, I changed the timing and learnt how to judge the doneness and knowing how much longer to cook it for.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">As a rough guide, to be on the safe side, microwave your grate/blended pineapples on HIGH for 10 min first, take it out and give it a stir. Pop it back in for another 10 min and thereafter only go at 5min intervals. The doneness of the pineapple filling depends on how moist/dry you like your filling to be. Of course, the moister it is, the shorter the shelf life. The drier is it, well you know, the less tasty it is. But whatever it is, homemade filling is definitely better especially since you could control the amount of sugar! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">For me, I added ~45-55g of sugar <strong>per pineapple </strong>depending on sweet or sour the pineapple began with. Oh! and be sure to drain the pineapple of the juice, this helps ALOT in speeding up the cooking process. OF course, you could leave the juice ALL in, but it'd just take a much longer time to cook, a much long time for the juice to evaporate and dry up the paste. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I have modified the recipe I used for last year's pineapple tarts and found that the addition of milk powder gave the tarts an exceptional fragrance and the addition of custard powder gave the pastry a nice yellow colour. I'm not sure if it contributed to the pastry's texture, but they sure were melt-in-the-mouth. YUMS!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">So, without further a-do, here's my version of pineapple tarts - tangerine style for this year! =) Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Pineapple Tarts - Tangerine Style </span></strong></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: x-small;">Makes approx. 60 tarts</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOjeDUPdPUOxQTc_Og7lWX5QpviAB6LyumPe_Unk8b0y3qUtS-Jd-PXK6P5sXgoj-TDLkI5M0HCXVjwG4u6C45ReBzpYYk8-OrVm6x8V7re3GndLyUMK_SjVL-7nPog4YP-tL9GfR1JYaI/s1600-h/Pineapple+tarts+-+wrapped+(2).JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><img border="0" ct="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOjeDUPdPUOxQTc_Og7lWX5QpviAB6LyumPe_Unk8b0y3qUtS-Jd-PXK6P5sXgoj-TDLkI5M0HCXVjwG4u6C45ReBzpYYk8-OrVm6x8V7re3GndLyUMK_SjVL-7nPog4YP-tL9GfR1JYaI/s200/Pineapple+tarts+-+wrapped+(2).JPG" width="150" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Ingredients:</span></strong></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>A:</strong></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">180g Unsalted butter, <strong><em>cold </em></strong>and cubed</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">B:</span></strong></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">240g Plain Flour, <em>sifted</em></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">100g Icing Sugar, <em>sifted</em></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 Tbsp Custard Powder</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 Tbsp Milk Powder</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/4 tsp Salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">*Mix well*</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">C:</span></strong></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 Egg yolk</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/4 tsp Pure Vanilla Extract</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">*mix well*</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Egg Glaze:</span></strong></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 egg yolk + some water to dilute</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Method:</span></strong></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1. Rub <strong>A </strong>into <strong>B </strong>until the mixture resembles breadcrumbs.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2. Add in <strong>C </strong>and mix until a soft dough forms.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3. Measure out<strong> leveled 1/2 tablespoonefuls</strong> of dough and roll them into balls and set aside. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">4. Measure out <strong>1 leveled teaspoon</strong> of pineapple filling, rolled into balls and set aside. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">5. Pre-heat the oven to <strong>190C. </strong></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">6. Flatten the prepared dough and wrap the pineapple filling in. Place the completed tart into small paper cases (or directly onto baking tray).</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">7. Bake in pre-heated oven for <strong>6 min. </strong>Take out tray and brush on egg glaze and return to the oven for a further <strong>6 min. </strong></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">8. Allow the tarts to cool completely before storing.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_HgkqnG9PSQI/S0Cmcgw0wjI/AAAAAAAAA0M/44sFKrHmMO0/s1600-h/sign+off+-+each+post.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://1.bp.blogspot.com/_HgkqnG9PSQI/S0Cmcgw0wjI/AAAAAAAAA0M/44sFKrHmMO0/s200/sign+off+-+each+post.jpg" /></a></div>youfeihttp://www.blogger.com/profile/07426873095824774501noreply@blogger.com4tag:blogger.com,1999:blog-6861511820264843458.post-16853998747707786992010-02-12T01:38:00.000+08:002010-02-13T01:39:47.778+08:00forever twenty-one<div class="separator" style="clear: both; text-align: center;"></div>I just had, not one, but <em>two </em>21st birthday orders within just a week apart! To add on to the fun, this is my <strong>100th </strong>post YAY! And of course, I hope my blog would remain as <em>happening</em> as possible and just like the fashion label, <strong>forever twenty-one. </strong><br />
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Many say that time seems to move twice the speed once you hit the age of <strong>twenty-one </strong>and I somehow got to agree with that. However, upon deeper reflection, I guess the magical fast forwarding of time doesn't happen when you hit the magic number <strong>21</strong>, but rather, as you progress, responsibilities pile up and with that comes investment of time to maintain those responsibilities. <br />
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Just take for example, when we were young, all we had to fret was, studies, test and grades and probably how to prevent my classmate from stealing my notes or worse still, stealing my eraser or crossing over to my "territory" marked by an invisible line on our tables. Other than that, we lucky brats of this age practically had to worry nothing about food and clothing. Now that <strike>I've </strike>those who have crossed the <strong>21 </strong>boundary, suddenly find themselves struggling to find an ideal job and managing their finanaces and increasing responsibilities. In a split second, the list of things to do gets longer and longer and you start finding that time is zooming by faster and faster. <br />
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And... I am reminded of how long ago was my <strong>21st birthday </strong>whenever I come across someone else who has just turned <strong>21. </strong><br />
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Many thanks to my secondary school classmate, Eunice for introducing me to her friend, QY to order her 21st birthday cake from me =) It wasn't too difficult for me to conceive the idea of how the cake should look like because QY already had something in mind and even had a picture of how she wanted it to look. Of course decisions like sizes and colours and other minor details had to be made and THIS was what the final product was. <br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHH5_FfToI9jkGx02Mmk2-jsxddurven5PeheE0DvJaFUoWOGyBhJKES9-P0K2D1UMN0B_lx__07DTij28gX0FV8jZiNxVzw-al1e8772o1Su6Xwu65WCdnlrbX6Jj7rY8unrNEOjdAb2T/s1600-h/3+tier+fondant+square+cake+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="622" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHH5_FfToI9jkGx02Mmk2-jsxddurven5PeheE0DvJaFUoWOGyBhJKES9-P0K2D1UMN0B_lx__07DTij28gX0FV8jZiNxVzw-al1e8772o1Su6Xwu65WCdnlrbX6Jj7rY8unrNEOjdAb2T/s640/3+tier+fondant+square+cake+(2).JPG" width="640" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">The cake was a simple vanilla butter cake sandwiched with yummy yummy nutella buttercream for the bottom two tiers and nice, tangy lemon buttercream for the top most layer! It was a pretty huge cake which was REALLY REALLY heavy. Cake sizes measured, 10" - 8" - 6". Each layer was a little more than 3" tall so you could just imagine how heavy the cake was with the fondant =XX</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">To complete the sweet pink, floral 'feel', I added a "tiara" and a fondant key since she was celebrating her 21st. Although I don't quite know the true significance of a key, but I do believe it's somehow symbolic of your key to the gates of adulthood. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">And so, if you're wondering who's the next lucky one who's just turned 21, it's none other than Eunice's sister, Evon. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_J-i9AREUS7T-Y-LyLAQ7WKNDRdQWhcFZVeNRkyNYpNk7GETZJ9thdk3w0q6zQra0UhWvjqnRA89XdFcl9n-p9FhH8Emrpn4PeskeyQ1dilGifUBjxaqvwV26YhZDXuZRxl67eU_WXwQ/s1600-h/Evon's+21st+balloon+bash+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_J-i9AREUS7T-Y-LyLAQ7WKNDRdQWhcFZVeNRkyNYpNk7GETZJ9thdk3w0q6zQra0UhWvjqnRA89XdFcl9n-p9FhH8Emrpn4PeskeyQ1dilGifUBjxaqvwV26YhZDXuZRxl67eU_WXwQ/s640/Evon's+21st+balloon+bash+(2).JPG" width="480" /></a><br />
<div align="center" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Eunice saw my "chirstmas" cookies post and wanted those cute 3D cookies and in my opinion, I think those made perfect door gifts and not to mention, they are cute, even when plain! </div><div align="center" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYskhdHRkJQtbl0_mqtlPNElOng5SZ8BgcBAp0OwrtBn1fISz3b3KBHnU3aEqQqn0Z358Lm5Afcmf6jmlAnO0svNXIpp-wJPidj85bqDSdqA_55KV4oTOQFXdtvwDBRcwWweI1jbGnJslQ/s1600-h/Evon's+21st+balloon+bash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYskhdHRkJQtbl0_mqtlPNElOng5SZ8BgcBAp0OwrtBn1fISz3b3KBHnU3aEqQqn0Z358Lm5Afcmf6jmlAnO0svNXIpp-wJPidj85bqDSdqA_55KV4oTOQFXdtvwDBRcwWweI1jbGnJslQ/s640/Evon's+21st+balloon+bash.jpg" width="640" /></a><br />
<div align="center" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">These cookies are pretty huge so don't be fooled by the photo. Eunice actually asked how big a plate was needed to display the cookies so that the guests could jus take and eat them (like buffet style). I told her she'd need something that's <em>at least </em>30" x 30" for 60 cookies. </div><div align="center" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div align="center" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div align="center" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8TGynC4q1bntp0LTIjoi6gBp8YCEPFMQ78vUfzzF8GHZ6NBSBbR7FeLZ4UHUDe_38mXbN_adO1IsUJvhhc-dNYrb9f0t3XbNSk5DK80O1K0oe4Tg2MzzISQ9Evx6qJ6KdUqxo39YgPw0f/s1600-h/Evon's+21st+balloon+bash+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8TGynC4q1bntp0LTIjoi6gBp8YCEPFMQ78vUfzzF8GHZ6NBSBbR7FeLZ4UHUDe_38mXbN_adO1IsUJvhhc-dNYrb9f0t3XbNSk5DK80O1K0oe4Tg2MzzISQ9Evx6qJ6KdUqxo39YgPw0f/s640/Evon's+21st+balloon+bash+(8).JPG" width="640" /></a></div><div align="center" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Several days later, she increased the order to 70 cookies! 35 of pooh and 35 of mickey! Although no decoration needed to be done, assembling and packing the cookies were more time consuming and laborious than baking them! Not to mention, I had to bake extra because of my <em>mighty strength </em>I broke a few legs, necks and ears =X So I had to re-do almost 5-7 of mickey and pooh =(((</div><div align="center" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div align="center" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEIYpymI0R4nO-EPahAyUtY6fJMUTPBH0taAFl4WM5xuKmFzRQt8lZnp7lqJT5DuOT-JsljKLrS9_X1AjYfoQXxLUo3oZHz7qyTSkZJG-a_uSQK9hFffQ3UZpgTYV6cUldzR-2VUc_hxf4/s1600-h/Evon's+21st+balloon+bash1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEIYpymI0R4nO-EPahAyUtY6fJMUTPBH0taAFl4WM5xuKmFzRQt8lZnp7lqJT5DuOT-JsljKLrS9_X1AjYfoQXxLUo3oZHz7qyTSkZJG-a_uSQK9hFffQ3UZpgTYV6cUldzR-2VUc_hxf4/s640/Evon's+21st+balloon+bash1.jpg" width="640" /></a></div><div align="center" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I had no idea how should I get the body stuck to the legs, so i used royal icing to "glue" them together. I guess the humidity in our Singapore air kinda softened the cookies a little and on hindsight, I think I should have placed a packet of oxygen absorber thingy in each packet. oh wells, lesson learnt! The cookies were a breeze to make, especially when I kinda memorised the ingredients after the 300 wedding cookies. BUT bending and rolling them out were a PAIN, literally and mentally. Especially if the ears broke off while transporting it from the table to the baking tray. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWlFfWLCQO7yr0KswQ3KA4QrK4UM7urfFwmBHE0QVjgSJGKaiF1y8wCoC8ztUlu4zzu1bPb_1jL1YbNJ2Ug3VCdQEERkHf11J5GNz3D0CmE2Xqs4EkbS7LkiXMVzVHC8mfewEQxwDQcgU4/s1600-h/Evon's+21st+balloon+bash+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWlFfWLCQO7yr0KswQ3KA4QrK4UM7urfFwmBHE0QVjgSJGKaiF1y8wCoC8ztUlu4zzu1bPb_1jL1YbNJ2Ug3VCdQEERkHf11J5GNz3D0CmE2Xqs4EkbS7LkiXMVzVHC8mfewEQxwDQcgU4/s640/Evon's+21st+balloon+bash+(5).JPG" width="640" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">But nonetheless, I managed to get the cookies all packed, sealed. All tags cut and attached. DONE, before the scheduled pick-up time. PHEW! I think this is one of my <em>rare </em>orders that I need not rush and for once, I could breathe a sigh of relief and snap away while waiting for the cookies to be picked up! =DD</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Like flowers which blossom and wilt and die, so do humans blossom, age and pass on. I guess it's not a matter of how long we maintain our youth or even "feel youthful" in our golden years. But rather, what have we accomplished in the days of our youth that is worth remembering. The period might be short-lived, but as long as it was spent meaningfully in an worthy, impactful manner, we could be, potentially, <strong>forever twenty-one. </strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_HgkqnG9PSQI/S0Cmcgw0wjI/AAAAAAAAA0M/44sFKrHmMO0/s1600-h/sign+off+-+each+post.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://1.bp.blogspot.com/_HgkqnG9PSQI/S0Cmcgw0wjI/AAAAAAAAA0M/44sFKrHmMO0/s200/sign+off+-+each+post.jpg" /></a></div>youfeihttp://www.blogger.com/profile/07426873095824774501noreply@blogger.com4tag:blogger.com,1999:blog-6861511820264843458.post-31236943609924637782010-02-05T20:49:00.000+08:002010-02-05T20:49:42.896+08:00With loveee...<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Marriage has always been an issue of debate, even in the past. I believe that unhappiness and divorces did happen in the past, though probably not as prevalent and short-lived as the present. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">My friend was just lamenting the purpose of the marriage certificate and questioned if it's existence is ultimately only a tool for self-protection. Without the cert, there's no argument for alimoney fees, without the cert, there wouldn't be any say in co-ownership of a flat/house. Without the cert, there probably is no reason to stay legally binded. Having said that, the binding power of the marriage cert is fast losing it's grip in today's time and society. Marriage as an institution is collapsing fast and the only one's who'd suffer are our future generations. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">While getting married is truly something worth rejoicing and celebrating, it is really only but the beginning of a long, ardous journey <strong><em>together. </em></strong>I am not married, yet. But after witnessing the fall of many marriages of people around me really saddens me and makes me question the integrity of this institution. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">However, I do believe that happy and ever-lasting marriages do exist. But those don't come easily and of course, effort and hardwork has to be put in to keep the love flame burning. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">So, here's me wishing Philia and Xavier a happy, ever-lasting marriage. May the both of you work hard at keeping your love for each other burning!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79YrLdWG44TJ9plRR65xISH_YDkWqoNJW9WOQldVu97YzxrTtDFA0_Q7sIoZULPWTs_hpnmNMJAqh5E6BX-ELol2CFnaLJznk4Pk3gKp9z3CO02smSqkeqnWWC-zkQLp0aod1hcKhTWEY/s1600-h/Philia's+Wedding1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79YrLdWG44TJ9plRR65xISH_YDkWqoNJW9WOQldVu97YzxrTtDFA0_Q7sIoZULPWTs_hpnmNMJAqh5E6BX-ELol2CFnaLJznk4Pk3gKp9z3CO02smSqkeqnWWC-zkQLp0aod1hcKhTWEY/s640/Philia's+Wedding1.jpg" width="640" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I was tasked by Philia to bake her wedding favours and I was really excited as it's really, the first time I've done anyone's wedding favour =p It was easy to get it done because she knew what she wanted exactly and even showed me a picture. I was worried of not being able to get it done (especially when work zaps half your life) but she made things simple yet sweet. 3 small hearts in one packet, coloured white, pink and red respectively. With vanilla, chocolate and lemon cookies. Thank goodness she asked for small cookies if not, I wouldn't dare imagine how late I'd go to bed, slogging to finish baking these cookies.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Even so, baking them was no mean feat. Especially when 100 packs were order, which mounted to 300 cookies!! A day to bake, a day to ice, a day to pack. It was not easy, but D was sweet to help me out every single night. Seems like he's unofficially my business partner now =O Packing seems like something easy, but hey, it ain't easy when you have 3 different cookies to pack, seal and tie up complete with a tag. Not to mention, printing and cutting the tag needed time too!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggx1_5STw14RK0gZWAVMobcUmMT8GqBPBV0wr0DifxynjNLIU2bcaDEGyqXexW6KRaXn3rTAa1RbWNJRfYjUWjXAp0dQwdSZX_azpx4KBtHNNmYE-Vr5Bv2Nfq4KVaBrW4svnV30e4rKOt/s1600-h/Philia's+Wedding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggx1_5STw14RK0gZWAVMobcUmMT8GqBPBV0wr0DifxynjNLIU2bcaDEGyqXexW6KRaXn3rTAa1RbWNJRfYjUWjXAp0dQwdSZX_azpx4KBtHNNmYE-Vr5Bv2Nfq4KVaBrW4svnV30e4rKOt/s640/Philia's+Wedding.jpg" width="640" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">It's a pity that I don't have a picture of the completed look of the wedding favour, but I hope you'd get an idea from the picture above.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Anyhow, here's wishing Philia and Xavier a blissful, happy marrige! Congratulations!!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_HgkqnG9PSQI/S0Cmcgw0wjI/AAAAAAAAA0M/44sFKrHmMO0/s1600-h/sign+off+-+each+post.jpg" imageanchor="1" style="clear: left; cssfloat: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://1.bp.blogspot.com/_HgkqnG9PSQI/S0Cmcgw0wjI/AAAAAAAAA0M/44sFKrHmMO0/s200/sign+off+-+each+post.jpg" /></a></div>youfeihttp://www.blogger.com/profile/07426873095824774501noreply@blogger.com6tag:blogger.com,1999:blog-6861511820264843458.post-69264640080367966452010-02-02T23:57:00.001+08:002010-02-02T23:57:57.251+08:00Durian, Episode 2<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGDp1reZoLaeWRW3ZHAhw8whg2zEAdP01muQyImv0-iCO42l-VGaozJA35DU2LcJ53UHOWv1087ajR_s41Ijp8AEl1Fb3bDUeQ2KR-PUDCN07QzxcA4APz9OVVXWWrPu69xb0JNiTkC8MR/s1600-h/Amy+(BITC)+Durian+Workshop_12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGDp1reZoLaeWRW3ZHAhw8whg2zEAdP01muQyImv0-iCO42l-VGaozJA35DU2LcJ53UHOWv1087ajR_s41Ijp8AEl1Fb3bDUeQ2KR-PUDCN07QzxcA4APz9OVVXWWrPu69xb0JNiTkC8MR/s640/Amy+(BITC)+Durian+Workshop_12.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Gee.. I hadn't realise it'd been so long since I posted anything until <a href="http://passionbaker.blogspot.com/">Jane</a> actually asked if my bakings were coming along fine. =X</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You people must be thinking that I just totally busted my "new year's resolution" of wanting to post more recipes etc etc..Well, aren't resolutions meant to be broken? So, that's why you make them? no? =p</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Work's keeping me busy busy, not because I have loads to do but because working hours just sucks up 3/4 of your waking hours. Coupled with recipes to try, CNY and orders, I'm starting to feel that 24 hours is <em>seriously not enough. </em>Not that I wish a day had 48 hours for I would have collapsed before the day even ends. This crazy schedule landed me sleeping at past 1, sometimes even past 2 in the morning and poor D had to suffer with me =X Not to mentioned, I baked through the night till <strong>5.30 AM </strong>one Friday to deliver my dad's company cake the next day. The story, of which, I'll leave it to another post..</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now, concentrate.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I have a love-hate relationship with durian. They're so pungent they make thinking there's a leaky gas tap around the house, yet they can be oh-so alluring when that creamy yellowish flesh melts in your mouth and slides down your throat and what you have left is the smell in your mouth that lingers for hours, sometimes making you beckon for more.. I'm not one who truly appreciates eating the fruit itself, but I must admit that my knees go weak when I have a good durian <em>dessert</em>. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Most durian desserts are mixed with cream or added with some other ingredients which to durian purist, is crap. But for people like me? It's perfect. The cream tones down the otherwise sharp, pungent taste yet preserving the unique taste and smell of a durian. As such, how could I say no to a workshop that covers a variety of durian related dessert? Most of all, what lured me to signing up what a durian chocolate truffle cake. I was instantly reminded of Spike-D from Big O. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8SwOdkcXYJqfEAa_ZBbXwJirULyMYT_JYtJqIu9lsyVL8Y4W9zWluJB_ycGCx_Y-E2K4hFtKv4PIEfXEAkk5ISFzE_gaUliSCHRcxN_cDo6fkhszT3bPbEpysSBFtLuzA7l_F_lPkVVB/s1600-h/Amy+(BITC)+Durian+Workshop_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8SwOdkcXYJqfEAa_ZBbXwJirULyMYT_JYtJqIu9lsyVL8Y4W9zWluJB_ycGCx_Y-E2K4hFtKv4PIEfXEAkk5ISFzE_gaUliSCHRcxN_cDo6fkhszT3bPbEpysSBFtLuzA7l_F_lPkVVB/s640/Amy+(BITC)+Durian+Workshop_1.JPG" width="640" /></a></div><br />
The workshop was pretty relaxing and the pace was ok, and the recipes taught were elegant yet simple. I haven't found the time to re-create any of the recipes at home as im still in the midst of racing against time. <br />
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Verdict? A pretty comprehensive workshop as I learnt some other techniques and learnt how to handle fruits in bakes. As for the taste, you either love it, or hate it.<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_HgkqnG9PSQI/S0Cmcgw0wjI/AAAAAAAAA0M/44sFKrHmMO0/s1600-h/sign+off+-+each+post.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://1.bp.blogspot.com/_HgkqnG9PSQI/S0Cmcgw0wjI/AAAAAAAAA0M/44sFKrHmMO0/s200/sign+off+-+each+post.jpg" /></a></div>youfeihttp://www.blogger.com/profile/07426873095824774501noreply@blogger.com4tag:blogger.com,1999:blog-6861511820264843458.post-13813125874317103532010-01-10T23:26:00.000+08:002010-01-10T23:26:34.107+08:00mini treats<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0eSLmkaJ8eIx8um_JI4GS9T-OF0N9Z8ABkx4VWFJTlPFGsb0Bpo4618PODOXWLGwczNphIgGF8uaUMgQtifOR687Wu3gP5hcUZ9nD76Ra-zCFTwBHdLZ8nTfHG0fZWmxOeKyus2LBXirq/s1600-h/muffin1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0eSLmkaJ8eIx8um_JI4GS9T-OF0N9Z8ABkx4VWFJTlPFGsb0Bpo4618PODOXWLGwczNphIgGF8uaUMgQtifOR687Wu3gP5hcUZ9nD76Ra-zCFTwBHdLZ8nTfHG0fZWmxOeKyus2LBXirq/s640/muffin1.jpg" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Some two to three weeks back, I received an SMS from a uni classmate to bake some stuff for a taste-test session. My friend got to know someone who works for an organisation which intends to start a nice chill-out cafe. They're looking for home-bakers who could possibly in the future, use their kitchen facilities and supply yummy home-baked treats to the public. I said YES! immediately.<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I had not much idea what the concept really was and so, I decided to and was tasked to start with something small and simple and that'd be muffins. Muffins are extremely easy and versatile and the combinations are endless once you've found a real good base recipe.<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Since it was going to be a taste-test session, I made them mini, so the testers could taste it whole, without feeling really bloated, not forgetting that there are other items to be tasted as well.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZOCocWq1juaUdKBhP7FUupnG2YU5qtqizMaxt_RPphsDO1l746KIn-xPHfg0MXLrm6SEUAj6EqIi07e3wvUS6-oBOpwbfdhDTqR5LNOBsmlPdRGDjJBJ7OngS-SdIcO-8O_ov2uZhTVhj/s1600-h/muffin2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZOCocWq1juaUdKBhP7FUupnG2YU5qtqizMaxt_RPphsDO1l746KIn-xPHfg0MXLrm6SEUAj6EqIi07e3wvUS6-oBOpwbfdhDTqR5LNOBsmlPdRGDjJBJ7OngS-SdIcO-8O_ov2uZhTVhj/s640/muffin2.jpg" /></a><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> I had previously had an order for some cookies and cheesecakes. So, I took the opportunity to bring some of the cheesecakes for the taste-test session as well. Too bad, no pictures of the cheesecake as I was in a hurry to leave before any photographs could be taken. I baked the cheesecakes in cupcakes cases which:<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. Is small and easy to eat, hence people might be more receptive to buying it off to just satisfy a craving<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. It takes ALOT less time to bake as compared to a whole cake which means you can whip up many many more batches as compared to baking whole cakes.<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Well, I have no business experience and I can safely say I'm a total noob at such marketing and branding stuff..but those were my <strike>two points </strike>two cents worth of opinion..<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Nonetheless, my sister's boyfriend managed some really good pictures which were taken right outside my house at the small mini garden. Muffins are traditionally breakfast foods, so what better way than to photograph it in a garden accompanied with some milk? Sounds like a really nice and relaxing way to start a fresh,crisp morning. <br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Ev1xwOVuLjIZFDpI0Cahxskxq2rCs7PFJjtrn4oaL1EcjexmHmwyc1EeUbr06BWzHAXtw8QTbmdv63XdLkNeI0v_gzs5uTBrUjko-uEfD5jHTcGnF3NISN4Z7SXqCDuyN4-nQ1dm1SGb/s1600-h/muffin3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Ev1xwOVuLjIZFDpI0Cahxskxq2rCs7PFJjtrn4oaL1EcjexmHmwyc1EeUbr06BWzHAXtw8QTbmdv63XdLkNeI0v_gzs5uTBrUjko-uEfD5jHTcGnF3NISN4Z7SXqCDuyN4-nQ1dm1SGb/s640/muffin3.jpg" /></a><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The verdict? The boss liked it because of the nice, permeating buttery fragrance! I recalled trying this recipe sometime back with canned blueberries. My sister complained of the lack of blueberry flavour. So this time, I experimented with using blueberry pie filling and I <em>think </em>I'm almost there. Probably a little blueberry jam would do the trick? The chocolate chip was as usual, as always, a hit. Everyone loves chocolate, don't they? But of course, as with everything else, there are always exceptions.<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In any case, I'm geared for more taste-testing sessions of what might sell in a nice chill-out cafe..and of course, I need to find my <em>signature pastry. </em>I've been thrown this question more than 3 times now "What's your signature bake?" and all I could revert was a jaw-dropping, blank face. I think it's high time I perfected and created something unique to ME. <br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Wish me luck. <br />
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</div>youfeihttp://www.blogger.com/profile/07426873095824774501noreply@blogger.com13