Hooked On.....

Still having the mood of using my pasta machine,told my husband that I try to cook Aglio Oglio, he immediately agreed with me. Today my frying of Aglio Oglio is lack of taste, a bit flat but my busband like the texture of the pasta. This slight failure will not deter me from doing again.



The first time, I made using the cutter from the machine to make "mee pok", this time round, I use the other cutter to make "mee kia", sorry to said that, I don't know the terms for pasta name. The machine got only 2 cutters, I still can use the rolling part to make lagsagne and ravoli, that's what I am going to do some other day. Lagsagne is my favourite.

one a penny, two a penny...

One a penny, Two a penny, hot cross bun....... this, I wanted to do a long time, never came to do it, even though I have recipes...

Decide to do today, went to buy bread flour from my place area, went to 2 supermarkets, surprising no bread flour on the shelves, luckily went to the 3rd one, manage to get but not golden syrup.. hmmm... did all the bakers going for the same thing?

One thing sbout hot cross bun and stollen, they have almost the same thing, spices and fruits. My husband never did like cinnamon, but I like and I was wondering why he like indian food so much where else the spices are stronger... weird person.

Just now, went to distribute baked bread to my neighbours, hope they like it...

A Happy Easter Day and God Bless.

I've moved!

I have moved to a new website: All My Loves. Visit me there!

Confusing

It's my first time hearing "zhuang nai" and my friend said it's something like steam milk custard. One is cooked and let it set and the other steamed. She did one for me to try and I loved it and this is a typical cantonese dessert. Marvellously, this simple dessert only need 3 things - milk , sugar and ginger and yet taste as soft as beancurd(tau huay)... ginger milk custard is one of my favorite and I used to buy from HK dessert stall.

Found this on website, I myself haven't try this.

Milk Custard With Ginger Juice
What you need

200 ml Fresh milk
10 ml ginger juice
25 grams sugar

What you do

1) Boil Milk in the pot. Add sugar and let set for two minutes.
2) Pour milk in bowl with ginger juice.
3) Leave till set.
4) Serve Warm






Made frozen berries cupcakes today with raspberry buttercream. Sometimes I wonder what is the difference in muffins and cupcakes. Could it be the mini cakes with frosting on top is cupcake, and same cake no frosting is muffin. Very confusing hor.
Who cares, as long as it taste good. Daughter likes it, so do I.

My stupid theory, put in muffin cups and bake and I say this is a muffin, put a decoration on top, say this is a cupcake, it still will be a pass. I still think muffins are heavy in texture. Well this is going to be a debating end... haiz....



Went with Jane to learn on this passionfruit cake, put in practice and actually it was quite tedious in doing, a lot of steps. Despite with lots of hiccups along the way, still manage to assemble the whole cake. When practice alone,there's a lot of learning. ka-ran-ka-bo. I keep looking at the complete cake and realise something is missing, came to realise, I forgot to sprinkle some snow powder on top of meringue stick... haiz--
getting old... lost of memory... part and parcel of old age... Quite satisfied with the outcome of the whole cake. :)

Lost memories

Was digging my pictures and came across this curry puff in which I did last year. It brings out memories which is my family favorites. From one simple pastry skin, I did a small chicken pie with quail egg filling inside for a christmas party. At that time, I didn't even be bother to take pictures on it only this because it's my first pastry and it's turn's out beautifully and am proud of my success.

For a whole year, I didn't do any pastry and not much of baking because I am busy storing my data. Now memory data is almost full, nothing to do, that's why I create this blog and play with and it's is a time for me to practice and improve on my skills on what I have learnt. It's a thing to keep me moving on and be active in my own ways and add colour to my life.

Happy New Year to everyone, if you see this.

Trying Out

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Trying out a recipe on Tiramisu on Christmas Eve, and it was not well done. I should give myself a 60% success on this, We quite like the mascarpone mousse which is not so heavy in taste, my daughter like the coffee taste which I use expresso coffee ground powder to make coffee and I add some kahlua liquor, but the coffee was too strong that it overide the taste of kahlua liquor which I have added in.

Another mistake is that I have brush too much coffee syrup into the sponge cake until it was very vet and can be flow out of the sponge. cheez... nevermind at least, I am aware of the problem and should be more careful in future. Practice makes perfect. It should be better in the 2nd attempt. (encouraging myself..hee!hee!)





Today, seeing I have some griottines left, knowing that I used this on black forest cake and it should go well with chocolate mousse, I browse through my recipes and books and decided what to do. This cake was assemble with a few recipes and I don't even know how to name this cake. Should call this my special.

I have use coconut meringue base for the cake, topped with chocolate mousse and put in some griottines, topped with sacher sponge and mousse and finally chocolate glaze. Hubby tasted and said that coconut meringue in the middle shoud taste better, while Daniel says he like the combination of the taste. Given a piece to my buddy and both she and her daughter loved it. Again it's personal preferences in taste. Personally, I feel the griottines liquor taste is too tart,the rest is ok, next time, I try other things.

Mom's favourite

Before Chinese New Year, my mom will pester me every year to bake fruitcake and nothing else, her favourite. Bake 2 fruit cakes today and deliver to her, couldn't wait to keep the next day or so, she cut out the cake immediately, I presume tomorrow will be all gone. Have this recipe from Her world magazine, very long time ago and I did some modifications. Have been doing the same recipe but each year, there's always something some changes in making the cake and she couldn't tell the difference, I think she like the sweetness of the dried fruits and the taste of brandy.