tag:blogger.com,1999:blog-48601214906059759082024-03-13T11:12:01.277+11:00i bake for you :)i cook. i bake. for you. :)Unknownnoreply@blogger.comBlogger194125tag:blogger.com,1999:blog-4860121490605975908.post-28672649354507850702014-11-26T16:24:00.000+11:002014-11-26T16:24:43.671+11:00I just thought you should knowLast night, I went back through all of my posts, to when I first started this in January 2009. I can't believe it has been almost 6 years. I apologise as this blog is inactive.<br />
<br />
There were certain things in some posts that I just don't recall ever happening, and others that I still remember and perhaps wished things have never changed. I think a part of me has already erased certain things/people which/who are no longer important to me.<br />
<br />
This blog started as a bored uni student, who procrastibaked her way through her degree. Yes, it is true that I have finished my studies 4 years ago and have been looking into the souls of thousands across Australia and deciding, advising and recommending what they should or shouldn't be doing. I've met many strangers, who remain strangers. Strangers who become familiar faces. And I've had the weirdest conversations with many.<br />
<br />
I guess as we progress through life, you reach different stages.<br />
Let's talk technology. When I was in primary school, the home phone would be the way of interacting with friends or just plainly talking to them in person at school. By highschool, there was internet (dialup ! Haha), mirc (lol) and MSN.. and slowly those 2G mobile phones and digital cameras! Towards the end of highschool I discovered Xanga as a platform to vent as any teenager does. And then by uni, there was Facebook, and of course, this blog. Smartphones came out and then I later discovered Instagram about 2.5years ago.<br />
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I think it's time to close this chapter of my life on blogspot. Thank you to all who have been reading, to all who have been force fed my baking at uni, and at work. I apologise for trying to fatten you all :P. I am leaving this blog as an archive of my recipe collection, and finally, as a memory of my youthfulness.<br />
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I just thought you should know.<br />
<br />
Goodbye :)<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4860121490605975908.post-54588760843592970142013-12-19T11:07:00.000+11:002013-12-19T17:41:49.558+11:00Edible gardeningI've been wanting to make an edible potplant for the past year. I'm not sure where it came from, but I recall seeing photos of potplant desserts popping up. Perhaps it started from Heston Blumenthal and his amazing edible garden? I'm not really sure. I just really wanted one.. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36PC3-0RGtz29eBflAWWgQnp6gM_uLFuESWk28QvYTrqeLLfEVY57ph7ztm2TAr5M2XVvmvJb6mtj3qtKuvSqgr5pM9rWBSC2i9dmBPIfsk-9CqInUDLtZu3OA9Nl2AdTrhtcp_iFUH-D/s1600/20131216_232346.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36PC3-0RGtz29eBflAWWgQnp6gM_uLFuESWk28QvYTrqeLLfEVY57ph7ztm2TAr5M2XVvmvJb6mtj3qtKuvSqgr5pM9rWBSC2i9dmBPIfsk-9CqInUDLtZu3OA9Nl2AdTrhtcp_iFUH-D/s320/20131216_232346.jpg" width="320" /></a></div>
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Instagram is a wonderful thing. It's one of the things I use as a "to do", "to go", "to eat" wishlist. Okay.. call me Asian (well actually, I think it started off being an "Asian thing" to do, but now it's just a "foodie thing"), but I love taking photos of food. Food is meant to be seen by the eyes, smelt by the nose and tasted by the tastebuds. For me it's smell, see and then taste. And because you can't preserve smell and taste, you can at least capture how it looks. Hehe :P<br />
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When I was in Sydney this year, I wanted to get a potplant dessert
from Blackflower Patisserie. Thanks to Instagram, I saw a photo of it whilst
I was in Sydney and decided to go find it. (I love how Instagram tells me where to go.. instantly. It also happened in Tokyo when I saw a photo of a really cute cafe with the cutest matcha latte art. So I went there on my last day of my holiday). But when I got to Blackflower Patisserie, I found out that it was only served during the evening. I was quite disappointed because I had to fly back that evening.<br />
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But... as I was browsing Instagram for any cute (I really am a sucker for cute things..) or interesting things in Seoul before I went again, I found out about Banana Tree. They served potplant desserts and potplant bingsoo! I saw it. I wanted it.. and I got it! Hehe. They didn't serve the bingsoo during winter though, so I was a tad disappointed. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0BQa_te1x1LKXLpMSY0lXMTdIeU6HZKdSgjfxhUaefycsbwBQbQUKUA6VXAYM-CA2tjchN_YjnnB1MOvBa5N_omTZZB57mUbG71A9XQqT95H6fZ7lmIWwWuiVYsLNCAutr68ssAm97LV/s1600/IMG_20131004_232153.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0BQa_te1x1LKXLpMSY0lXMTdIeU6HZKdSgjfxhUaefycsbwBQbQUKUA6VXAYM-CA2tjchN_YjnnB1MOvBa5N_omTZZB57mUbG71A9XQqT95H6fZ7lmIWwWuiVYsLNCAutr68ssAm97LV/s320/IMG_20131004_232153.jpg" width="320" /></a></div>
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The potplant looked great! I think I was more in love with the shovel spoons though. The dessert itself was just a small patty case of cream and cake. A tad disappointing for the price, but definitely cute! I eventually decided that I had to find those shovel spoons for myself and found them on ebay. :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5FW4-1cvQ2MBgUQ263qK5p_-tnlk66A7BsbFwPU0fM5TGMDIXdkFGHI3cXMpQ3eU9M-Av-bQEJnX6ZUKx273rDs8J9A72W4D0Y41Jphgx10qOh8WVceG8iNeKVLaxJfbcaKhQ3HDk1I3/s1600/20131216_232506.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrV0v84ukBeE6vxPxvoClP46RVCx1q2x0C9Clnz4Mfkff0hnOHgLu9MZwVBBlCK92MU7eWRDxDsKCBIf8DiarBAfrMtzAJRnhyphenhyphenIjQO5bkUiFb002rBN4BpJnhjpdtuAbFg345Cf1TuK4o/s1600/20131214_195340.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrV0v84ukBeE6vxPxvoClP46RVCx1q2x0C9Clnz4Mfkff0hnOHgLu9MZwVBBlCK92MU7eWRDxDsKCBIf8DiarBAfrMtzAJRnhyphenhyphenIjQO5bkUiFb002rBN4BpJnhjpdtuAbFg345Cf1TuK4o/s320/20131214_195340.jpg" width="239" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLi3oZJWqX5mUuJ-jNmCbhY2_qkmRTcDv33T4y-vcgrZdFUglwDKQ8oMOcPLMEKYNWIhmG6HbAmObvwLjHEmN7dpE7QFRDwwBoe3vxCtI0Mt-VZ6Z_VaF_nQ5ojjFDyzjAt0i4jnwqDp5v/s1600/20131214_200729.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLi3oZJWqX5mUuJ-jNmCbhY2_qkmRTcDv33T4y-vcgrZdFUglwDKQ8oMOcPLMEKYNWIhmG6HbAmObvwLjHEmN7dpE7QFRDwwBoe3vxCtI0Mt-VZ6Z_VaF_nQ5ojjFDyzjAt0i4jnwqDp5v/s320/20131214_200729.jpg" width="239" /></a></div>
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I decided that I'd make my own pot plant desserts. I tried looking for mini terracotta pots but couldn't find any. So I ended up with plastic ones. <br />
<span class="fullpost"><br /><b>Edible potplants</b><br /><i>Makes about 10</i><br /><br />Matcha genoise (see recipe below)<br />Matcha mousse (see recipe below)<br />Black sesame crumble (I made mine with blacksesame, butter, sugar and a little flour)<br />Matcha cookie crumble (I made mine, but I don't have a recipe for you)<br />Chocolate mushrooms (I made mine)<br />Chocolate rocks (I bought a packet)<br /><br />This was how I imagined it:<br /><br />
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<span class="fullpost"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1j48JJxBjbX-uNThUqWl_O5aZN8ZA0TEbDcUFpcUZjxzCG2PwTVXe2k7DUY1WeT3Y4zHnVjggpJYw2oaAfAE6S5j2hW5TuD5Z1EJgvE-w0aFKW-ImVbqFblTH4_DR-gDW5G4I2-sJP2xF/s1600/20131219_103108.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1j48JJxBjbX-uNThUqWl_O5aZN8ZA0TEbDcUFpcUZjxzCG2PwTVXe2k7DUY1WeT3Y4zHnVjggpJYw2oaAfAE6S5j2hW5TuD5Z1EJgvE-w0aFKW-ImVbqFblTH4_DR-gDW5G4I2-sJP2xF/s320/20131219_103108.jpg" width="320" /></a></span></div>
<span class="fullpost">
<br /><b>Matcha genoise</b><br /><br />2 eggs<br />40g sugar<br />40g plain flour<br />
8g matcha<br />
20g butter, melted and cooled<br /><br />Cream the eggs and sugar. Add in sifted flour and matcha.<br />Fold in melted butter.<br />Pour into a lined slice tray.<br />Bake in a preheated 180C oven for about 15mins.<br /><b><br />Matcha mousse</b><br /><br />100ml milk<br />10g matcha<br />1 egg, separated<br />40g sugar<br />80ml cream<br />1 tsp gelatin powder<br /><br />Beat egg yolks and 20g sugar until pale.<br />Heat up milk and matcha on low heat. Take off from heat.<br />Gradually pour the eggs into milk, constantly mixing.<br />Add the gelatin. <br />Sieve the mixture if needed.<br />Add the cream.<br />Whip egg whites with 20g of sugar until stiff peaks.<br />Gently fold into matcha mix.<br /><br /><b>To assemble:</b><br /><br />Make sure your pots are clean firstly. <br />I double lined mine with some IKEA cupcake patty casings as they're taller than the average patty case. Stickytape it at the bottom so it stays.<br /><br />Cut rounds of cake out. I used the back of a piping nozzle.<br />Layer one round of cake. Half fill with mousse. Add another piece of cake. Fill with mousse to the top.<br />Refrigerate overnight.<br /><br />Sprinkle black sesame crumble.<br />
Gently twist a toothpick into the mushroom chocolate stalk (This will keep it steady). Stick the mushroom into the cake. <br />Sprinkle some matcha cookie crumbs. Add a few chocolate rocks.<br />Refrigerate when not consuming.<br /><br />Great for gifting ;)<br /><br />
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<span class="fullpost"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5FW4-1cvQ2MBgUQ263qK5p_-tnlk66A7BsbFwPU0fM5TGMDIXdkFGHI3cXMpQ3eU9M-Av-bQEJnX6ZUKx273rDs8J9A72W4D0Y41Jphgx10qOh8WVceG8iNeKVLaxJfbcaKhQ3HDk1I3/s1600/20131216_232506.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5FW4-1cvQ2MBgUQ263qK5p_-tnlk66A7BsbFwPU0fM5TGMDIXdkFGHI3cXMpQ3eU9M-Av-bQEJnX6ZUKx273rDs8J9A72W4D0Y41Jphgx10qOh8WVceG8iNeKVLaxJfbcaKhQ3HDk1I3/s320/20131216_232506.jpg" width="320" /></a></span></div>
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<br />I love my shovel spoon! It also came with a shovel fork. Hehe.<br /><br />
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<span class="fullpost"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-FlHEOtZNNCtfL0hc8LQYlq356Q5I30iV4xguBh1M17JL4q8-Jzy1tx8DRvujLdk3w3_DT7wHFAp0I_jsK6JlUJ6-v7SgUi5gg9tmRvsQar8n1gLTppxNX7M-d584iLWY3VvIkkjBvqU/s1600/20131214_194542.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-FlHEOtZNNCtfL0hc8LQYlq356Q5I30iV4xguBh1M17JL4q8-Jzy1tx8DRvujLdk3w3_DT7wHFAp0I_jsK6JlUJ6-v7SgUi5gg9tmRvsQar8n1gLTppxNX7M-d584iLWY3VvIkkjBvqU/s320/20131214_194542.jpg" width="239" /></a></span></div>
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</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4860121490605975908.post-51619584707833257572013-12-05T21:02:00.000+11:002013-12-05T21:04:40.376+11:00Chubby Pocky :)Everytime I'm back here, I say, it's been a while. Haha.. I'm sorry. I'm still here, but not here us much as I used to be. :( I've been baking/cooking, but I just haven't been blogging about it. I thought it'd be worth me blogging this post though, seeing as I'd probably want to make these again. :)<br />
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I thought to myself the other day.. "how hard is it to make my own Pocky?". I actually wanted to make giant pocky (I bought a box of matcha and a box of melon ones from Japan earlier in the year, but I don't have anymore). But seeing as I've never tried making these before, I didn't want to get my hopes up on such a big scale. So I made something in between. I call them chubby pocky. :P<br />
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I made two batches: purple sweet potato (using the purple sweet potato powder I found at Bangsan Market in Seoul a few months ago) and matcha (I have lots of matcha. Hehe).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiq0j0leYMcc7qcyVu-NhEWgSjU38_ZVIxKhscKczMKC-5jcCxc9CotdHyuv7VPizW9inI_G9HdZyiydVbh0d7DKBA9zyjJHXP2RgaAIh5yLzAUemgbxX8n4o4jV7c6fzQPSB2GQTwhV6-/s1600/IMG_20131205_201353.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiq0j0leYMcc7qcyVu-NhEWgSjU38_ZVIxKhscKczMKC-5jcCxc9CotdHyuv7VPizW9inI_G9HdZyiydVbh0d7DKBA9zyjJHXP2RgaAIh5yLzAUemgbxX8n4o4jV7c6fzQPSB2GQTwhV6-/s320/IMG_20131205_201353.jpg" width="320" /></a></div>
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My house has been smelling really nice over the past few days with all the baking. I have heaps of <a href="http://i-bake-for-you.blogspot.com.au/2012/08/wheres-cookie-monster-when-i-need-him.html" target="_blank">chocolate and caramel chip cookies</a> that I made earlier this week too. I think it's time for me to stop..... until next week. Next week or so I shall start my Christmas baking! :)<br />
<span class="fullpost"><br /><b>Homemade pocky</b><br /><i>Makes about 33-34 medium chubby sticks (~15cm)</i><br /><br />100g skim condensed milk (1/4 cup)<br />20g water (2 Tbsp)<br />200g plain flour (1 1/2 cup)<br />
1/2 tsp baking powder<br />30g sugar (2 Tbsp)<br />a pinch of salt<br />* some cinnamon/nutmeg (for plain biscuit sticks)<br />* 18g matcha powder (for matcha biscuit sticks)<br />75g butter, softened.<br /><br />Mix condensed milk and sugar.<br /><br />In a large bowl, combine flour, baking powder, sugar, salt and *cinnamon/nutmeg OR *matcha.<br />I used my BEM800 stand mixer for this.<br />Add in butter until you form fine crumbs.<br />Then add in condensed milk and mix until a dough forms.<br />Wrap in clingwrap and refrigerate for about 30mins.<br /><br />Weigh out 14gm of dough.<br />With your hands, firmly mould out a small sausage like shape. Place onto a smooth stable surface like a pastry board or chopping board that won't move. Using a thinner flexible chopping board, gently roll the sausage shaped dough until it thins out to about 15cm in length.<br /><br />Place on a baking tray lined with baking paper.<br /><br />
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<span class="fullpost"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6GIp4_hY-ExLR4C-mCgvD-ot6mwaiuqY2E-gvLx-goS9iHgCxgjPongDnsgdHeyg_A_8lDQQO5anzxLxcpRg75voRVFMzmkdU69xdwewuW3Kf-U3TeMQxA5peYNE2ckCwuzoExj0pVsEi/s1600/IMG_20131204_221443.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6GIp4_hY-ExLR4C-mCgvD-ot6mwaiuqY2E-gvLx-goS9iHgCxgjPongDnsgdHeyg_A_8lDQQO5anzxLxcpRg75voRVFMzmkdU69xdwewuW3Kf-U3TeMQxA5peYNE2ckCwuzoExj0pVsEi/s320/IMG_20131204_221443.jpg" width="320" /></a></span></div>
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<span class="fullpost"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtbkNXcO0sEe6ceEkzfoI-8Sk2WxT3i26SjKjeb99LcsDVS6tLn__Rkdh6fYMPKkiWmRSX_RcKlWhiqpBvO71iDFP_ROSO8dKl0EfiXhqJ7eZptnjl7_I5_l5CJuSmuCyh9qSuwzZMVeG/s1600/IMG_20131205_201751.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtbkNXcO0sEe6ceEkzfoI-8Sk2WxT3i26SjKjeb99LcsDVS6tLn__Rkdh6fYMPKkiWmRSX_RcKlWhiqpBvO71iDFP_ROSO8dKl0EfiXhqJ7eZptnjl7_I5_l5CJuSmuCyh9qSuwzZMVeG/s320/IMG_20131205_201751.jpg" width="320" /></a></span></div>
<span class="fullpost">
<br />Bake in a preheated 160C oven for 15-20mins.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTj13VBZiea3ijNKFLqpASgPi41ovuNxj2OcuSBmbJiM3DbvVDSnmEdynUKCW1HJbfxP0KbnoWaVX6DXoceFMQdvCZsjLztyMIoe5lDLhwqHW41NljEUz5qLlA7W-tvYsN-hVYraj1AfGo/s1600/IMG_20131204_224347.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTj13VBZiea3ijNKFLqpASgPi41ovuNxj2OcuSBmbJiM3DbvVDSnmEdynUKCW1HJbfxP0KbnoWaVX6DXoceFMQdvCZsjLztyMIoe5lDLhwqHW41NljEUz5qLlA7W-tvYsN-hVYraj1AfGo/s320/IMG_20131204_224347.jpg" width="320" /></a></div>
<br />Allow to cool.<br /><br />To make chocolate dipping:<br /><br />2x250gm white chocolate<br />4-5 Tbsp purple sweet potato powder <br />3-4 Tbsp matcha powder<br /><br />Over a double boiler, heat 250gm of white chocolate with either of the powders until completely combined.<br />*Only do one flavour at a time.<br />Allow to cool slightly.<br />With a spoon, spread chocolate over the biscuit stick. Shake off excess to smooth out the chocolate.<br />Stand upright (I used a cookie cooking rack) and allow to set at room temperature. Do not refrigerate immediately.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHyn5XfFJvWIqiTwQViUfECl78D2RqzFeZGSNkdH8erRDf_2UkK7xuR_OGU2G-73lAF1Gq-iHHA2sUfYxvda4rYl0qC_t-swc5TAYVLtcTCQnBicT7TndIB1QcHMVPIFR8XC1ctwnd6tKY/s1600/IMG_20131205_115109.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHyn5XfFJvWIqiTwQViUfECl78D2RqzFeZGSNkdH8erRDf_2UkK7xuR_OGU2G-73lAF1Gq-iHHA2sUfYxvda4rYl0qC_t-swc5TAYVLtcTCQnBicT7TndIB1QcHMVPIFR8XC1ctwnd6tKY/s320/IMG_20131205_115109.jpg" width="320" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGZdkz9LpIoPIhdoFCpeQzzgyorUk0NSWPc5YNLrUqzvwUU5Ltk69VU6k5eX0iSQCDwlr6_KxtchPLbZaWgVC1yy_tiKRJcKYE6Vv_BLqrvpf_DPIkdIm0AG0S_f6FTmCkmqXIqWMwkHqC/s1600/IMG_20131205_151411.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGZdkz9LpIoPIhdoFCpeQzzgyorUk0NSWPc5YNLrUqzvwUU5Ltk69VU6k5eX0iSQCDwlr6_KxtchPLbZaWgVC1yy_tiKRJcKYE6Vv_BLqrvpf_DPIkdIm0AG0S_f6FTmCkmqXIqWMwkHqC/s320/IMG_20131205_151411.jpg" width="320" /></a></div>
<br />Store in an airtight jar.</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4860121490605975908.post-20930535502838734492013-09-19T11:01:00.000+10:002013-09-19T11:22:07.899+10:00Mooncakes galore! :)Happy Mid-Autumn Moon Festival!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxW97ewcA1aeHcygGNkDnYRCoKmiiFZ85SHODHjFrJ5zLHpVl6bsQRK9Awo6HeRQm7ojz7qHqzgZzG4kBms1y9vJuuCH6hbGCw6cb7WmFQlk0zLex-ASM_sG2v-uOz5z6z2YYnQsvpNXf/s1600/IMG_20130919_092141.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxW97ewcA1aeHcygGNkDnYRCoKmiiFZ85SHODHjFrJ5zLHpVl6bsQRK9Awo6HeRQm7ojz7qHqzgZzG4kBms1y9vJuuCH6hbGCw6cb7WmFQlk0zLex-ASM_sG2v-uOz5z6z2YYnQsvpNXf/s320/IMG_20130919_092141.jpg" width="320" /></a></div>
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This year I made my usual snowskin mooncakes with taro lotus, green tea lotus and mung bean fillings, baked red bean mooncakes and matcha and durian ice cream mochi mooncakes!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjd-SRalakEQ5RvHSWiZRz60RZDyoQHRjqj10lT6pwrq8U14KScwClsS7cOw7GojXcqT3vGtQFiQykKNuBLT6N5JL6G79bO72OqITZmdUjYw8QdxbYiczAk5bm1IcMORbgo2LB42t24SEJ/s1600/IMG_20130903_222428.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjd-SRalakEQ5RvHSWiZRz60RZDyoQHRjqj10lT6pwrq8U14KScwClsS7cOw7GojXcqT3vGtQFiQykKNuBLT6N5JL6G79bO72OqITZmdUjYw8QdxbYiczAk5bm1IcMORbgo2LB42t24SEJ/s320/IMG_20130903_222428.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI8XSLqStF3Q1lkAhV0QHYfn_H_zIi12YPB6huNHB43613QFEFfK7dDFz3MUwPi3jn4iNAgKftPxYTmgKjCG2DSZ05I1sYqTsQZWgtCMLrfzqPidgbRfSPUHEjyVx2kO56K2WquCOoxcA6/s1600/IMG_20130918_160428.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI8XSLqStF3Q1lkAhV0QHYfn_H_zIi12YPB6huNHB43613QFEFfK7dDFz3MUwPi3jn4iNAgKftPxYTmgKjCG2DSZ05I1sYqTsQZWgtCMLrfzqPidgbRfSPUHEjyVx2kO56K2WquCOoxcA6/s320/IMG_20130918_160428.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmRMerHXUFfwyj3XZ7s3SklpDLyKoE7B6XTIkaEfulXlLQZnWa0vFeQOdMkIdJ1_nWTfJ-43odR-2oILs5FCk-qnRmvkkQ8cKoGWzI4A_9o7EmIvxhYWIPvdXdkZWrPf7u2xBENbETp-8/s1600/IMG_20130918_161012.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmRMerHXUFfwyj3XZ7s3SklpDLyKoE7B6XTIkaEfulXlLQZnWa0vFeQOdMkIdJ1_nWTfJ-43odR-2oILs5FCk-qnRmvkkQ8cKoGWzI4A_9o7EmIvxhYWIPvdXdkZWrPf7u2xBENbETp-8/s320/IMG_20130918_161012.jpg" width="320" /></a></div>
This ube flavouring gives such a nice smell and colour! Love it! But I seriously am desperate in finding taro flavour or powder still! :(
This is the 5th year of making snowskin mooncakes (<a href="http://i-bake-for-you.blogspot.com/2009/10/mid-autumnmoon-festival.html" target="_blank">2009</a>, <a href="http://i-bake-for-you.blogspot.com/2010/09/mission-mooncake-2010.html" target="_blank">2010</a>, <a href="http://i-bake-for-you.blogspot.com/2011/09/snowskin-mooncakes-2011.html" target="_blank">2011</a>, <a href="http://i-bake-for-you.blogspot.com.au/2012/10/snowskin-mooncakes.html" target="_blank">2012</a>), my 2nd year of <a href="http://i-bake-for-you.blogspot.com.au/2012/09/fly-me-to-moon.html" target="_blank">baking mooncakes</a> and the first time making mochi icecream mooncakes! Hehe. I'm kinda getting sick of my mooncake designs now though.. I really need to look for different ones.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHhWUsXyADg9LhH9Q8GOoZuYtnNrVGzEBNNf-GDQkTalzmg8BLECf1bDVNOXWP4GABfnLag5ifvIgztjr75pvRMTMED0FPeuXZ3O-QOaG3ONHl5Q2xcmGd1gvf7cZnVgxDb9JYwFHA6oNZ/s1600/IMG_20130917_211453.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHhWUsXyADg9LhH9Q8GOoZuYtnNrVGzEBNNf-GDQkTalzmg8BLECf1bDVNOXWP4GABfnLag5ifvIgztjr75pvRMTMED0FPeuXZ3O-QOaG3ONHl5Q2xcmGd1gvf7cZnVgxDb9JYwFHA6oNZ/s320/IMG_20130917_211453.jpg" width="320" /></a></div>
Before baking<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIc2Z4A-hrquGAKEOwM-GEYD4mh6rZkYdgu7PzkCXMtdtRjlTP43feanLH1Uz_V33CHi22RoyTq1_TB6kCyOsaSDLYfzug0VRwenpJRSRIP7P6KVFIHSg3TBUjP8p10543-gHU57dJuDW/s1600/IMG_20130917_214946.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIc2Z4A-hrquGAKEOwM-GEYD4mh6rZkYdgu7PzkCXMtdtRjlTP43feanLH1Uz_V33CHi22RoyTq1_TB6kCyOsaSDLYfzug0VRwenpJRSRIP7P6KVFIHSg3TBUjP8p10543-gHU57dJuDW/s320/IMG_20130917_214946.jpg" width="320" /></a></div>
Baked then eggwash applied.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9u5z-PoxE-AuTXP4BpuUMB4CvzQ0eD5SSskkIbvE1S5WLSAFzHqHJWCxLg9_uBkK4RoB3c04MxZErbznv-bwzx5U7r73KpHwb7pdK346Yj7GEAKlb1SgrvaAJCZoxzqvoQetbLMgwMf4A/s1600/IMG_20130917_220730.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9u5z-PoxE-AuTXP4BpuUMB4CvzQ0eD5SSskkIbvE1S5WLSAFzHqHJWCxLg9_uBkK4RoB3c04MxZErbznv-bwzx5U7r73KpHwb7pdK346Yj7GEAKlb1SgrvaAJCZoxzqvoQetbLMgwMf4A/s320/IMG_20130917_220730.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_3EmRGggktXn5rJB_odTHrM_z28ztJd-KrIu239-RFgC0k-LqoBE80MBDcsEYTjPSUDRHlHjxQUCnMQCfTZc6jOj1Z16gadS2PP0x2g_d8xHlKn5oI9IuoM_HwyJFwIiLBzPhF03VBBb/s1600/IMG_20130918_080231.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_3EmRGggktXn5rJB_odTHrM_z28ztJd-KrIu239-RFgC0k-LqoBE80MBDcsEYTjPSUDRHlHjxQUCnMQCfTZc6jOj1Z16gadS2PP0x2g_d8xHlKn5oI9IuoM_HwyJFwIiLBzPhF03VBBb/s320/IMG_20130918_080231.jpg" width="320" /></a></div>
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And the end result? (I stole this off C's instagram :P)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1UNW4hyrcua6FkLRQifgtC5aG3_9bcWC7RwpCJoghlk28lxaiZJY1NAkw30YVKVRn8Q3roQ8hVgSCKzbN3LKamA3_pp1XmzrvC5XGAbdIRToRSWFRHmerlKf0l1WPGV4MfxJcsQizFMe/s1600/Screenshot_2013-09-19-10-28-25.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1UNW4hyrcua6FkLRQifgtC5aG3_9bcWC7RwpCJoghlk28lxaiZJY1NAkw30YVKVRn8Q3roQ8hVgSCKzbN3LKamA3_pp1XmzrvC5XGAbdIRToRSWFRHmerlKf0l1WPGV4MfxJcsQizFMe/s320/Screenshot_2013-09-19-10-28-25.png" width="320" /></a></div>
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Anyway, getting back to the mochi icecream mooncakes or daifuku as the Japanese call it. :)<br />
A few weeks back, I made matcha and durian ice creams.<br />
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<b>Durian icecream</b><br />
<i>Makes about 700ml</i><br />
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5 pieces of durian flesh (each seed)<br />
350ml milk (I used Physical No Fat, as I couldn't be bothered going out to buy normal milk)<br />
300ml cream<br />
4 Tbsp sugar<br />
4 egg yolks<br />
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Blend durian into a paste.<br />
In a saucepan, heat up milk, cream and sugar until dissolved. Heat till near boiling and stir in durian.<br />
Turn heat down.<br />
Add egg yolks and mix until combined.<br />
Refrigerate.<br />
Use icecream machine as per instructions.<br />
Place into a container, cover with cling wrap and close lid.<br />
Freeze overnight.<br />
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And.... I can't remember my quantities for the matcha icecream anymore :( (I seriously feel like I'm getting dementia). There were no eggs involved in the icecream.<br />
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Anyway, back to making the mochi ice cream mooncakes. What you need to do is scoop the icecream and set it first. I used 2 scoops of icecream (combined into one ball) per mooncake. Must work quickly to prevent melting and freeze these overnight.<br />
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<b>For the mochi skin:</b><br />
<i>Makes enough skin for about 4-6</i><br />
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100g glutinous rice flour<br />
120g sugar<br />
200ml water<br />
(matcha powder or durian flavouring) <br />
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lots of corn/wheat starch (~100-150g)<br />
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*I halved the quantity of each ingredient for each flavour.<br />
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Cover a baking tray with baking paper and lots of corn/wheat starch.<br />
Mix all other ingredients until combined. Cover lightly with cling wrap.<br />
Microwave for about 2mins. (I did 1.5min each)<br />
The mixture should be cooked. Mix it again.<br />
Cover lightly with cling wrap again.<br />
Microwave for another 30 secs.<br />
Mix again until smooth.<br />
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Place onto baking tray. Cover with more corn/wheat starch.<br />
Push the mochi out into a rectangular shape. <br />
Refrigerate for 30mins to an hour.<br />
Cut mochi into about 4 sections (I ruined mine by stretching out a bit too much in some points, so only managed to get 2 usuable pieces per flavour)<br />
Get a pieces of cling wrap. <br />
Dust off excess corn/wheat starch from the mochi piece, place onto cling wrap.<br />
Place ice cream ball on top, and gently wrap. Twist cling wrap tightly and freeze immediately.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHL5XQwzJeoV9jWaCQrI9t3d055AYoP1wy6FlY5SFFXBg6cu16wVkqVspfJ-KcMeva1RBf8OScnyG03266Z3GFfCMy1SYNsAOTm4nQL4Kwwu0Ztdjn63ECpJlB2mCmtuQCXXFRKn_xEpmI/s1600/20130919_084943.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHL5XQwzJeoV9jWaCQrI9t3d055AYoP1wy6FlY5SFFXBg6cu16wVkqVspfJ-KcMeva1RBf8OScnyG03266Z3GFfCMy1SYNsAOTm4nQL4Kwwu0Ztdjn63ECpJlB2mCmtuQCXXFRKn_xEpmI/s320/20130919_084943.jpg" width="320" /></a></div>
Once hardened, carefully push into a mooncake mould.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidysaGm3v1-xyAYas9s2ZOFTvxgXUFm1vyXTiVz48rWbmTODOM79gTvqlnyMfKaXVjEBwQPc_iQQY4gREvgLjWtgfx5klRW6b8bZDemQiw8WJzfsHuw84UFW1sBd-Wyv660HQrKJQa7beu/s1600/IMG_20130919_090803.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidysaGm3v1-xyAYas9s2ZOFTvxgXUFm1vyXTiVz48rWbmTODOM79gTvqlnyMfKaXVjEBwQPc_iQQY4gREvgLjWtgfx5klRW6b8bZDemQiw8WJzfsHuw84UFW1sBd-Wyv660HQrKJQa7beu/s320/IMG_20130919_090803.jpg" width="320" /></a></div>
Wrap into cling wrap and freeze until ready to eat.<br />
Enjoy. Remember to drink lots of yummy tea with your mooncakes! :)
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4860121490605975908.post-16108839673920152932013-07-06T04:44:00.000+10:002013-07-06T04:46:32.265+10:00I'm still hereIt's been a while since I've blogged. I haven't really been doing much baking/cooking lately.. I've been busy. As per usual, working, traveling, eating. :P<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihd4T6MILthnwoiAibnsevOvnj1J_9_xeNXFx1q6omictjvxrKLzFV6ld5HXV4WBdzxrp1NjdK3lngW_NXWSxifoHtF3pNwB6Rn-tjrgHR4p-ExXkLtf-ajRXu2uE_Nf8cpojp9UAcNXuu/s1600/b0451260dac411e293e222000a1fc7f0_7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihd4T6MILthnwoiAibnsevOvnj1J_9_xeNXFx1q6omictjvxrKLzFV6ld5HXV4WBdzxrp1NjdK3lngW_NXWSxifoHtF3pNwB6Rn-tjrgHR4p-ExXkLtf-ajRXu2uE_Nf8cpojp9UAcNXuu/s320/b0451260dac411e293e222000a1fc7f0_7.jpg" width="320" /></a></div>
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I'm getting back into fattening my workmates up again. :P</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_CGlbd3cmbebCGs-T_RVN7W8o99kNLYGvrfn21xxhR0BBdmTehOOwtvkKBa_9-HDjdeIXiOFRY1wTcpKvJxejg1GeexACKrR1GmBvLVo_gfO4sv4hZJCyUPYMpc71AydIfRhxjuoaxBo5/s1600/06e672e0dc0911e2bd9722000ae80ebd_7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_CGlbd3cmbebCGs-T_RVN7W8o99kNLYGvrfn21xxhR0BBdmTehOOwtvkKBa_9-HDjdeIXiOFRY1wTcpKvJxejg1GeexACKrR1GmBvLVo_gfO4sv4hZJCyUPYMpc71AydIfRhxjuoaxBo5/s320/06e672e0dc0911e2bd9722000ae80ebd_7.jpg" width="320" /></a></div>
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This was the last thing I made, which didn't work out the way I wanted it to because I wasn't in the right frame of mind. Haha.. It was supposed to be for N, but it was incomplete and I was too ashamed of it. I'm sorry! :( It's a mini lychee cake with coconut custard and jackfruit.</div>
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I should really get back into my baking <i>and </i>blogging. But I've been preoccupying myself with other things when I'm not working. I've been sewing biscuit cushions, painting babushka dolls, trying to interior decorate my house etc.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVbPkD6SWsspBX4h7l0VbkiQEkodF6qMTIpoQCl7KoltuIiYxpoanP7kWsAjt3TXq60RT32O_wDT1OJRXElGYoZ2o3XodoNcBYP398bnx0kpfY8_CXUtLIC_3DVPTkQXTKn27zNU3tVO05/s1600/0206538cd43211e29f0922000ae90fc9_7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVbPkD6SWsspBX4h7l0VbkiQEkodF6qMTIpoQCl7KoltuIiYxpoanP7kWsAjt3TXq60RT32O_wDT1OJRXElGYoZ2o3XodoNcBYP398bnx0kpfY8_CXUtLIC_3DVPTkQXTKn27zNU3tVO05/s320/0206538cd43211e29f0922000ae90fc9_7.jpg" width="320" /></a></div>
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I made the rectangular cushion a year ago. The round ones are unfinished as I've yet to sandwich them with jam. :P (And no. I didn't make Gingy)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_sXqPeyb9-KEzYbq7L-gquQqmtLmu_njuXSqqfpYfAO_PG-vliYRxlqT2uOpl-IiegbnQUzIwrUyLZQf9tYb7G4ZVO_TPDUs5rEEYyDQgM1M0krKtLs4eXCsTa4ZbtfMFaCIpzZakqKXt/s1600/35f1010ed48411e2bc3b22000ae80efa_7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_sXqPeyb9-KEzYbq7L-gquQqmtLmu_njuXSqqfpYfAO_PG-vliYRxlqT2uOpl-IiegbnQUzIwrUyLZQf9tYb7G4ZVO_TPDUs5rEEYyDQgM1M0krKtLs4eXCsTa4ZbtfMFaCIpzZakqKXt/s320/35f1010ed48411e2bc3b22000ae80efa_7.jpg" width="320" /></a><br />
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Testing out 3D latte art. Hehe~ Ever since finding cute latte art in Japan, I've been trying to find more. Unfortunately there isn't really anywhere that does it. :( I'm going to attempt a bunny next time!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XFy-8GeA-hijqXueLDrNpDOtuTdDToWm-u9bZrVoqhog56iFNgCjnPxYPoEl8ekYIdtaAi-jrVBcBXAyWCN09jAc-otXbH0ew1JtOVS_ud6mKdMfYZlyZ3DMXXyhubCE-voRWeZ9bwVk/s1600/e6add18ed0f611e2977522000a9f308b_7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XFy-8GeA-hijqXueLDrNpDOtuTdDToWm-u9bZrVoqhog56iFNgCjnPxYPoEl8ekYIdtaAi-jrVBcBXAyWCN09jAc-otXbH0ew1JtOVS_ud6mKdMfYZlyZ3DMXXyhubCE-voRWeZ9bwVk/s320/e6add18ed0f611e2977522000a9f308b_7.jpg" width="320" /></a></div>
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I painted these babushkas, my style. :P <br />
Behind is my origami bakery and a sushi cushion that I made a few years ago. I was supposed to make a whole bento box with chopsticks, but I only ever ended up making 4 sushi cushions because I ran out of material and could no longer be bothered. Haha</div>
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I guess the main reason I haven't been baking is because I have too many things I want to make, that I just get confused about what I really want to do. Or if I'm in a bad mood, I generally can't bake because I know things will just get worse. I do believe that your mood affects your baking. <br />
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Hopefully I can attempt a pandan chiffon cake sometime soon. I've been wanting to make one for a while now. I bought a chiffon pan a few months back and still haven't used it. Haha... I really do have too much bakeware.<br />
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Stay tuned. It'll happen.<br />
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In the mean time, I bought more cookbooks to salivate over.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifvoKrEruXjemLaNAaeKvmNVnPT0byupDQ6zuSZHbkM41JJsf6L8uuTM17OcoLr9tA6pvM2gkdg3QjhkCyF5NofNIFOiCWddmUtKAhGdbQIFZSjxu8k1H9xtlZNPRK0SeRFTZrQmykXh_b/s1600/195fde1ae09711e2bd9722000ae80ebd_7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifvoKrEruXjemLaNAaeKvmNVnPT0byupDQ6zuSZHbkM41JJsf6L8uuTM17OcoLr9tA6pvM2gkdg3QjhkCyF5NofNIFOiCWddmUtKAhGdbQIFZSjxu8k1H9xtlZNPRK0SeRFTZrQmykXh_b/s320/195fde1ae09711e2bd9722000ae80ebd_7.jpg" width="320" /></a></div>
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(I shouldn't even be awake at the moment. Haha.. It's nearly 5am. I did sleep, but I woke up an hour ago..)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4860121490605975908.post-39659837103334152152013-01-16T16:14:00.001+11:002013-01-16T16:16:40.303+11:00A dozen chooks<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rBONCHJccDzYs2D-gXiWKyIhQW-kNc_a_sAiNDJ_NPsW6KhS6s_VAfJNWaQnYrdz1sIkmgbRGJ8B4bYk8oPCM1huRuctMiVvNGWO-eVUxucoUQBLunqdRf82jTFi7GtbcV9p4KM6nN2t/s1600/20121227_174608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
A few weeks back, I made cake pops for the first time!<br />
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I made a dozen chooks :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rBONCHJccDzYs2D-gXiWKyIhQW-kNc_a_sAiNDJ_NPsW6KhS6s_VAfJNWaQnYrdz1sIkmgbRGJ8B4bYk8oPCM1huRuctMiVvNGWO-eVUxucoUQBLunqdRf82jTFi7GtbcV9p4KM6nN2t/s1600/20121227_174608.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rBONCHJccDzYs2D-gXiWKyIhQW-kNc_a_sAiNDJ_NPsW6KhS6s_VAfJNWaQnYrdz1sIkmgbRGJ8B4bYk8oPCM1huRuctMiVvNGWO-eVUxucoUQBLunqdRf82jTFi7GtbcV9p4KM6nN2t/s320/20121227_174608.jpg" width="320" /></a></div>
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I used the <a href="http://i-bake-for-you.blogspot.com.au/2010/04/very-red.html" target="_blank">red velvet cake recipe</a> that I've made previously. Once the cake was cooled, I crumbed it up and added about 2-3 tablespoons of Philly chocolate frosting. Rolled them up into balls and refrigerated. Then I dipped a cake pop stick into white chocolate and into the cake ball. Refrigerated once again so they became stable. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6N8I6Cb6uy6-gszl_xfrNtix3T-aiiO8gABILMQWtoC1fPGmIApXhsPR4ytjEP8AxOPp-u53bia9RsDSaXipZMOhzVSxq5W6yTqZ9_3Ujk_omcKe1wtpphjOGk8pY4N-3OeAUUKeP5Cq6/s1600/20121227_120406.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6N8I6Cb6uy6-gszl_xfrNtix3T-aiiO8gABILMQWtoC1fPGmIApXhsPR4ytjEP8AxOPp-u53bia9RsDSaXipZMOhzVSxq5W6yTqZ9_3Ujk_omcKe1wtpphjOGk8pY4N-3OeAUUKeP5Cq6/s320/20121227_120406.jpg" width="320" /></a></div>
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Then the fun part! Decoration! Hehe<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_dj4I3eTDatjnX0xhN4P-YW_i7yXO_DWyqoM1AzqCxf12HUZDAetFenhgekh8wjUWJHwrut5CPq1p8exzz7AAvOyRO0sg2CJdYrnA7IUEtmvbaUUzvgWTJyjJyYqHPYDsx0-5Kn2RvsD/s1600/20121227_120431.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_dj4I3eTDatjnX0xhN4P-YW_i7yXO_DWyqoM1AzqCxf12HUZDAetFenhgekh8wjUWJHwrut5CPq1p8exzz7AAvOyRO0sg2CJdYrnA7IUEtmvbaUUzvgWTJyjJyYqHPYDsx0-5Kn2RvsD/s320/20121227_120431.jpg" width="320" /></a></div>
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I pre-piped and coloured some white chocolate to make the features of the chickens a few days prior.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYpIUPptcxXMtw_SB6BFy75SQ80k5JjryLGRiMbr8FjmDmTBVyVWHYjRZyh_tbKyweppbkvm_UOQOqMxO8Db3r1C4pyT322k2kxq9dkk3AJYMUoonuGnrYdTns9xs7hD4LfjeTZiOuzdxO/s1600/20121227_121008.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYpIUPptcxXMtw_SB6BFy75SQ80k5JjryLGRiMbr8FjmDmTBVyVWHYjRZyh_tbKyweppbkvm_UOQOqMxO8Db3r1C4pyT322k2kxq9dkk3AJYMUoonuGnrYdTns9xs7hD4LfjeTZiOuzdxO/s320/20121227_121008.jpg" width="320" /></a></div>
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Voila!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkH6CW9XLzSvSjwdttwb3WfLAUQ0EXXuh1BZYgUUWvms60DJ9m_x3g9aeTYa52jbbKXalQmX7z20N_UHF13joHeak9NBl7cX-BePag_JNdrQFM52bCZ7MRUyBzqA27XuLmOf__pcjJV5FK/s1600/20121227_130127.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkH6CW9XLzSvSjwdttwb3WfLAUQ0EXXuh1BZYgUUWvms60DJ9m_x3g9aeTYa52jbbKXalQmX7z20N_UHF13joHeak9NBl7cX-BePag_JNdrQFM52bCZ7MRUyBzqA27XuLmOf__pcjJV5FK/s320/20121227_130127.jpg" width="320" /></a></div>
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4860121490605975908.post-31698595366188090732013-01-11T16:56:00.001+11:002013-01-11T17:04:10.409+11:00Waffle on!Working in a shopping centre is hard when you're trying to stop spending money.<br />
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A few weeks ago during the Christmas season, I wandered out on my lunch break. I can't help but stop by House or Matchbox to take a peek... and I found a waffle cone maker! Ooo.. :D <br />
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Now, just the week prior though, I had purchased a Nordicware Belgian Waffler from amazon.com. It wasn't cheap. About 49AUD delivered. M wanted one too. What I really want though, was a <a href="http://www.williams-sonoma.com/products/nordic-ware-egg-waffle-pan/?pkey=e|egg%2Bwaffle|1|best|0|1|24||1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-Feature_Recipe_Rule-_-" target="_blank">hk egg waffle pan (gai dan jai)</a>. :( But it's so expensive! I know you can get them on Shanghai Street, Kowloon.. but but.. I still haven't had the chance. Moreso because I can't speak Cantonese so I'm scared of the shop owners. Hahaha. D:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6mU5gOf7uHzqJWHps18Rf1jd6EX4Kv2WEMp5jhIJMnNbbl20F3hMeDbTMy1144X1fRLXKOQPOS2H6FTUMvOpINfRyvu7BSA6mCc6PyU2gPJGBHFZeY7gaGDhiPRnvYh9ziB2XtaTSVNd/s1600/20121218_181853.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6mU5gOf7uHzqJWHps18Rf1jd6EX4Kv2WEMp5jhIJMnNbbl20F3hMeDbTMy1144X1fRLXKOQPOS2H6FTUMvOpINfRyvu7BSA6mCc6PyU2gPJGBHFZeY7gaGDhiPRnvYh9ziB2XtaTSVNd/s320/20121218_181853.jpg" width="320" /></a></div>
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But this waffle cone maker, I was thinking I could make egg roll cookies and love letter cookies with them. Being $20, I thought, yeah ok, why not! I don't have one yet! HAHA.. Unfortunately, with this kitchen addiction of mine, I have most things already. Especially bakeware...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiscCOAshbTTuiaNf-kZZRHNhcUmHIZQBFMfW-qfdsFJyD0aCut4gUQ3yJBY17us5AERVXW30cKCUNdZsGjFL7-3vJ8IqIyPTum9rRmzE9YCMVdQjmobYljiiMz-DDAjPtJkOatKMPXCxGZ/s1600/20121223_190314.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiscCOAshbTTuiaNf-kZZRHNhcUmHIZQBFMfW-qfdsFJyD0aCut4gUQ3yJBY17us5AERVXW30cKCUNdZsGjFL7-3vJ8IqIyPTum9rRmzE9YCMVdQjmobYljiiMz-DDAjPtJkOatKMPXCxGZ/s320/20121223_190314.jpg" width="320" /></a></div>
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Anyway, I decided to test these two pans out. I tried making egg rolls first. The last time I ate an egg roll cookie was last year when in HK. I went to a <a href="http://www.discoverhongkong.com/au/see-do/tours-walks/self-guided-walks/cultural-kaleidoscope-programme/chinese-cake-making-class.jsp" target="_blank">HKTB Wing Wah cake class</a> with my cousins and we made wife cakes and egg rolls. I can't seem to find the recipe sheet they gave us, so I just googled for a recipe. I couldn't really find one as people call "springrolls/cha gio" as "egg rolls". I think it's an American thing. Sigh. So I searched in Chinese instead. And I found one! :D But I can't remember where it was from.. :(<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjP0aIidc0cJFXGz7uZxIbQsYGeFNufISA6kQsFcxKLbZbfYZsEIIpmM32-e5_zCQE5SVPkX6eZcjlo6qByLL4dyFC8JSCcx4kXdhtR5JZrf-0dXOtkDwt6JbYpDEk-yVTM2uOE-jlGbXN/s1600/20121225_095807.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjP0aIidc0cJFXGz7uZxIbQsYGeFNufISA6kQsFcxKLbZbfYZsEIIpmM32-e5_zCQE5SVPkX6eZcjlo6qByLL4dyFC8JSCcx4kXdhtR5JZrf-0dXOtkDwt6JbYpDEk-yVTM2uOE-jlGbXN/s320/20121225_095807.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5mZqTEwH1K3s9dm78wobXmYBRod8xkcx5O7wsrUZsvagq0zP1C-RKueOVWFyM9xQ_yIyb_sqZ9h7XGXt0xIcTGtA7hh-Qxrkhdvq-_iLitVOt2Hg6bo64yGbHlCVX3zHROLZ17bkixOn/s1600/20121225_095623.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5mZqTEwH1K3s9dm78wobXmYBRod8xkcx5O7wsrUZsvagq0zP1C-RKueOVWFyM9xQ_yIyb_sqZ9h7XGXt0xIcTGtA7hh-Qxrkhdvq-_iLitVOt2Hg6bo64yGbHlCVX3zHROLZ17bkixOn/s320/20121225_095623.jpg" width="320" /></a></div>
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<br /><b>Chinese egg roll cookies</b><br /><i>Makes about 20</i><br /><br />100g butter<br />120g plain flour<br />
90g sugar<br />3 whole eggs<br /><br />Melt butter and allow to cool.<br />Whisk eggs, add sugar. Whisk.<br />Add butter and flour. Whisk.<br /><br />
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<span class="fullpost"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_JJoIPuD64MkaUaQUfHHFLBklfdaXj0WuZ0b8w-qR3oyH2cARHCdRQYlB7qMcPEH9gYjZdiAzJy4pG6_Imc1nuOvFqTkkyBhwke1WbOSTbo-eoLs6gHnhyphenhyphenzZiiu0CuCwM7XDZVXkDNIq6/s1600/20121224_175159.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_JJoIPuD64MkaUaQUfHHFLBklfdaXj0WuZ0b8w-qR3oyH2cARHCdRQYlB7qMcPEH9gYjZdiAzJy4pG6_Imc1nuOvFqTkkyBhwke1WbOSTbo-eoLs6gHnhyphenhyphenzZiiu0CuCwM7XDZVXkDNIq6/s320/20121224_175159.jpg" width="320" /></a></span></div>
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<span class="fullpost"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1AsshbIFzWN4x05G5oPKmu5drrH2BgF0Lz1-CxcH5AlnQTAG0QQBOtL4IlHyKx3C7lxWFYarthye6Qai4zstu-iP3P86A6ooh69WHfBYSbMjzAFN_yj6pempBAt_UyEalviJe5fCzXoG/s1600/20121224_175147.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1AsshbIFzWN4x05G5oPKmu5drrH2BgF0Lz1-CxcH5AlnQTAG0QQBOtL4IlHyKx3C7lxWFYarthye6Qai4zstu-iP3P86A6ooh69WHfBYSbMjzAFN_yj6pempBAt_UyEalviJe5fCzXoG/s320/20121224_175147.jpg" width="320" /></a></span></div>
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Brush a heated pan with some extra butter.<br />Apply one tablespoon of mixture.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9GgSg30lyVtL45IlnHICICBVVPznXK0GVL564Ms00Ldn8qZH9xldqJa4rhyphenhyphendfUvMGF9KCSEAPQvtRr5lNTdc87BLep1iWE0UrlJycLRTUy1g9fDeuO7JQjfVIsve12mRrA6Q_4bS8-FM/s1600/20121224_175222.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9GgSg30lyVtL45IlnHICICBVVPznXK0GVL564Ms00Ldn8qZH9xldqJa4rhyphenhyphendfUvMGF9KCSEAPQvtRr5lNTdc87BLep1iWE0UrlJycLRTUy1g9fDeuO7JQjfVIsve12mRrA6Q_4bS8-FM/s320/20121224_175222.jpg" width="320" /></a></div>
<br />Cook for 50secs on low-med heat on each side.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLIIV6eK5uLiY-U4HKY4PIXMhT65sShJAgEXUrysMzYoQg91YbIIXmUP3Nf0876-77xlI3SkgOVnFwF9PHOZ_Sr035cVDLm9ucbvlflR8HmEsmcsKRAsp218J-z1DRlOt2xpgN3GDL92P/s1600/20121224_175233.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLIIV6eK5uLiY-U4HKY4PIXMhT65sShJAgEXUrysMzYoQg91YbIIXmUP3Nf0876-77xlI3SkgOVnFwF9PHOZ_Sr035cVDLm9ucbvlflR8HmEsmcsKRAsp218J-z1DRlOt2xpgN3GDL92P/s320/20121224_175233.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpiLwmtZmoQKPpmJk-NvgOdVq-VsfVtYuTT_y6gY7W82qr84K5V1Lt4RRrteqYjotiTyhlHsaMGQQ_2iwZuwcuJWaPtBemRjquNPlasG_FD55g5SjRPOtP1gN_fRh0xPLo8mL6shVNiiK/s1600/20121224_175335.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpiLwmtZmoQKPpmJk-NvgOdVq-VsfVtYuTT_y6gY7W82qr84K5V1Lt4RRrteqYjotiTyhlHsaMGQQ_2iwZuwcuJWaPtBemRjquNPlasG_FD55g5SjRPOtP1gN_fRh0xPLo8mL6shVNiiK/s320/20121224_175335.jpg" width="320" /></a></div>
<br />Carefully roll it up. (Beware, as it's extremely hot! My fingers are used to the heat :P )<br />Allow to cool.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihLzrfFx5m_KeI97U_ajY9vQxz_xQWF8X710qMpLP43leaaF3B-CYwZkrmf1iyKwFblwIgHOrlurMG3AbsaQX7B39mNKf90Zs0Ya4mERcjiIg58J9xRX5s6bqDxhZJ2luTkXg4jSt3t1PO/s1600/20121224_182027.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihLzrfFx5m_KeI97U_ajY9vQxz_xQWF8X710qMpLP43leaaF3B-CYwZkrmf1iyKwFblwIgHOrlurMG3AbsaQX7B39mNKf90Zs0Ya4mERcjiIg58J9xRX5s6bqDxhZJ2luTkXg4jSt3t1PO/s320/20121224_182027.jpg" width="320" /></a></div>
<br />If they aren't completely crisp, bake them in an oven at 120-150C for 30mins or so until they are crisp.<br />Store in an airtight container.<br /><br />They taste great! But they don't look as pretty because of the grid lines. But that doesn't matter, right? Haha. I'm gonna make some more for Lunar/Chinese New Years this year. <br /><br />With the waffles, well, I still need to look for a good recipe. (And I probably shouldn't alter the butter content this time. I'm afraid of butter, so I like to reduce and cut it out, but this doesn't allow the waffles to be crisp :( )<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi588k6pAqYG4KufhyphenhyphenbAB7_y2IxQdI_xn8M4jMzO8UJoKPhvVMz0-E-N2TwkdhDHiSFUJuk_2xwxpg1ditwy4Rto2WYYOb-YsxdQAQnH_dVh0ZVX9V_vkgSw39OSpX5TLBQvku8T8YkErev/s1600/20121225_105905.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi588k6pAqYG4KufhyphenhyphenbAB7_y2IxQdI_xn8M4jMzO8UJoKPhvVMz0-E-N2TwkdhDHiSFUJuk_2xwxpg1ditwy4Rto2WYYOb-YsxdQAQnH_dVh0ZVX9V_vkgSw39OSpX5TLBQvku8T8YkErev/s320/20121225_105905.jpg" width="239" /></a><br />
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<br />I'll keep trying. Same goes with the love letter cookies. The pan doesn't really work because it's too thick. Sigh...<br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4860121490605975908.post-24442492795416303772012-12-14T22:29:00.001+11:002012-12-16T21:38:17.259+11:00Christmas<div class="separator" style="clear: both; text-align: center;">
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I'm... done with Christmas baking for this year. I'm a bit over it now.<br />
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<span class="fullpost">I've made my <a href="http://i-bake-for-you.blogspot.com/2010/12/coconutty-snowmen.html" target="_blank">coconutty snowmen</a>, <a href="http://i-bake-for-you.blogspot.com/2009/12/edible-housing.html" target="_blank">cinnamonbread</a> and <a href="http://i-bake-for-you.blogspot.com/2010/12/testing-new-oven.html" target="_blank">gingerbread</a> houses. I've also made peppermint bark and spiced chocolates. <br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9IYUpzEfneUAmyRr78dzCXlC2E3zt-3ZT7UTmVgowJJCzgr1D7WGDEwGSKlguEGZ4Xo9Vi-txvhXFy_4i6Vh0vTayIyKZmaNLMqm6Sfr9C75kSs9GqFUz1yGkxTWgzdaVvlR95rNcY76i/s1600/IMG_20121211_234023.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9IYUpzEfneUAmyRr78dzCXlC2E3zt-3ZT7UTmVgowJJCzgr1D7WGDEwGSKlguEGZ4Xo9Vi-txvhXFy_4i6Vh0vTayIyKZmaNLMqm6Sfr9C75kSs9GqFUz1yGkxTWgzdaVvlR95rNcY76i/s320/IMG_20121211_234023.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJT86jq0SEn0aJzXbQ1FmS7ocJRJ2sxV132i3Iwfylpj3q3dwB7PWY7gNBkZAdL3GqaKz815PfNavqw3ukGPvYCxiVCo8W7wdyDl12rFw21-XpHXZG_t9b8kPtN_aiv5vuktRIz73XI-Z/s1600/IMG_20121208_135706.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJT86jq0SEn0aJzXbQ1FmS7ocJRJ2sxV132i3Iwfylpj3q3dwB7PWY7gNBkZAdL3GqaKz815PfNavqw3ukGPvYCxiVCo8W7wdyDl12rFw21-XpHXZG_t9b8kPtN_aiv5vuktRIz73XI-Z/s320/IMG_20121208_135706.jpg" width="320" /></a></div>
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I've made too much, and I don't want to bombard people with food. I don't want to make people fat. I don't want to make myself gain weight either. I think I've just lost the spirit. I want to bake and make and give... but who is there to give to? My joy in making these things then just goes to waste. Which makes me sad. So I'll stop it here. I don't want to force people with food. I want to give to those that want and will appreciate it. <br />
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I'm sorry for ranting. Perhaps I'm just tired. I feel deflated.<br />
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I had fun making these things, and I always will. But I think you (especially my workmates) have had enough. <br />
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If you're wondering, I used the same recipes from previously for the cinnamonbread and gingerbread. I actually bought a gingerbread house cutter set this year, but unfortunately, I didn't have enough gingerbread dough so I just downsized it and made 3 mini houses. :( I used the second cutter on the left in the picture below, and just remodelled my pieces with my architectural imagination. :P<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQlOFF79VDJxN8VJ5zz9WxNTgySzxX1HxK6ZgI6cocGrL3wGJz6272vlHMqj-ZOK1Zte0HFYxxmIXfd9qSa7qQBV_-3ihff6XhhCHkZb2FAV5ErBN63VvS4yqI4vSc0fG0KZiHP-tm6bLT/s1600/20121214_212222.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQlOFF79VDJxN8VJ5zz9WxNTgySzxX1HxK6ZgI6cocGrL3wGJz6272vlHMqj-ZOK1Zte0HFYxxmIXfd9qSa7qQBV_-3ihff6XhhCHkZb2FAV5ErBN63VvS4yqI4vSc0fG0KZiHP-tm6bLT/s320/20121214_212222.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBABjyyaRtO1bz-ZeQUjEm69qwpklzNI0jvYAiJbYK9lb_tkmUZJT6vbFNzxMkHwDWbib5ROZXm6jT4hO_gj42jKCg4FnJE9GjYIyO4mQHiOBJNKLPq1k5uP9Y-sDQ5OMLNNvtmqitfgz/s1600/PhotoGrid_1355475577798.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="105" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBABjyyaRtO1bz-ZeQUjEm69qwpklzNI0jvYAiJbYK9lb_tkmUZJT6vbFNzxMkHwDWbib5ROZXm6jT4hO_gj42jKCg4FnJE9GjYIyO4mQHiOBJNKLPq1k5uP9Y-sDQ5OMLNNvtmqitfgz/s400/PhotoGrid_1355475577798.jpg" width="400" /></a></div>
<br />
I'm actually quite happy about these gingerbread houses. The last time I made cinnamonbread houses back in <a href="http://i-bake-for-you.blogspot.com/2009/12/edible-housing.html" target="_blank">2009</a>, it wasn't so successful. But then again, I didn't have any cutters to use. It was much simpler this time! :D<br />
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Anyway, I wish everyone a safe and happy Christmas! :)</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4860121490605975908.post-55037923930767531072012-10-01T21:25:00.001+10:002012-10-01T21:45:02.409+10:00Mr Panda ❤I finally made Mr Panda. But I made too much cake. First shot at it, my red velvet mixture was too delicate, and Mr Panda #1... unfortunately.. died. :( Second batter worked, but I had too much batter so I ended up baking an extra cake too. Haha.. :/<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfGEqF4z0R56TXSPBEAYEUn6xFRjC1TZRaHd-YUxrzNtE3rNfbWgPRhcvL8AzQYhdTeepdVDvZOPgCgLJABEh3Ejf7A1IpLNGU_H8bf_Ztm9KGh6N33DIXQ-AQs3FxPrziHNH1X8Qt4Gf/s1600/20120928_235542a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfGEqF4z0R56TXSPBEAYEUn6xFRjC1TZRaHd-YUxrzNtE3rNfbWgPRhcvL8AzQYhdTeepdVDvZOPgCgLJABEh3Ejf7A1IpLNGU_H8bf_Ztm9KGh6N33DIXQ-AQs3FxPrziHNH1X8Qt4Gf/s320/20120928_235542a.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo0oHxGRrJyeZ4AQWAls2KrGiwTDGIF-Tdl1oWw1hMw1TsWkGLiYcAg2ORk-zgX8Haf5aV4noGzCbH6FGH0VcTnR2Vo5eB7kskWPfYGw11KHnp2NqcTRanjaDP8DbuLZ6OvKenCx9vIve7/s1600/20120928_235727a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo0oHxGRrJyeZ4AQWAls2KrGiwTDGIF-Tdl1oWw1hMw1TsWkGLiYcAg2ORk-zgX8Haf5aV4noGzCbH6FGH0VcTnR2Vo5eB7kskWPfYGw11KHnp2NqcTRanjaDP8DbuLZ6OvKenCx9vIve7/s320/20120928_235727a.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_GRiJcykKxPlPnXMaJBVkwFptqUeuic0SKBMQ8vNjBi4yu9q1OXIYXRypnOuzv2Reh6XDLRMnMPVilOtgV3ovNyXKtHqtJgvOdiPWowiP7AVKd4eOUuicIpawe4FxnxbuudCWtQz-WD0/s1600/20120928_235741a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir_GRiJcykKxPlPnXMaJBVkwFptqUeuic0SKBMQ8vNjBi4yu9q1OXIYXRypnOuzv2Reh6XDLRMnMPVilOtgV3ovNyXKtHqtJgvOdiPWowiP7AVKd4eOUuicIpawe4FxnxbuudCWtQz-WD0/s320/20120928_235741a.jpg" width="320" /></a></div>
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Fatty panda :P Hehe~<br />
<span class="fullpost"><b><br />Red velvet cake</b><br /><br />250g butter<br />
600g caster sugar<br />
6 eggs<br />40g cocoa<br />8tsp red food colouring<br />
4 tsp vanilla extract<br />
550ml milk<br />
600g self raising flour<br /><br />Cream butter and sugar. Add egg and mix.<br />Combine red dye, cocoa, vanilla and a bit of milk together to form a smooth paste.<br />Add to butter mixture.<br />Mix and add flour alternating with milk until well combined.<br /><br />Pour into a greased <a href="http://www.wilton.com/store/site/product.cfm?sku=2105-603" target="_blank">Wilton Cuddly Bear Pan</a>.<br /><br />Bake for 50mins in a preheated 170C oven.<br /><br />Remove and allow to cool before frosting. I used the new Philly frosting in <a href="http://philly.com.au/products/philadelphia-frosting-made-with-cadbury-chocolate/" target="_blank">chocolate</a> and <a href="http://philly.com.au/products/philadelphia-frosting-cream-cheese-with-a-hint-of-lemon-flavour/" target="_blank">lemon</a>. You'll need 1 tub of chocolate and 1.5 tubs of lemon.<br /><br />I also made some panda chocolate using a chocolate mould I got in HK earlier this year. Gotta love pandas!<br /><br />
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<span class="fullpost"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFtr5o17MqWM03GyiXoutUeojVTyjM2eEkvLWJjouZEPS1GUZmHusJx8F5_8_UkhlY3Buz3a80wYMrTr4awjUvraSI1UgGMX7qhgDgi-joFKL13u2e9xQ76wpv0TF-GlCHrptpYC0PIwJ/s1600/20120919_194650a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFtr5o17MqWM03GyiXoutUeojVTyjM2eEkvLWJjouZEPS1GUZmHusJx8F5_8_UkhlY3Buz3a80wYMrTr4awjUvraSI1UgGMX7qhgDgi-joFKL13u2e9xQ76wpv0TF-GlCHrptpYC0PIwJ/s320/20120919_194650a.jpg" width="320" /></a></span><br />
<span class="fullpost"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYhvevW4Ai-gcHLnKTxaTz5hHn2PTOuLwNYKMqzaz3Fx9P7IxeaqeFp6OR1KXL3YrZQGABc8E28r2MiNs5LliYSRUEH-VpvaCWg7QYsOUB-kCPsLN1T0IULLVoaJwauBue457Ca5CBO7Yj/s1600/20120921_100934a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYhvevW4Ai-gcHLnKTxaTz5hHn2PTOuLwNYKMqzaz3Fx9P7IxeaqeFp6OR1KXL3YrZQGABc8E28r2MiNs5LliYSRUEH-VpvaCWg7QYsOUB-kCPsLN1T0IULLVoaJwauBue457Ca5CBO7Yj/s320/20120921_100934a.jpg" width="320" /></a></span></div>
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</span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4860121490605975908.post-63823116106383766452012-10-01T21:06:00.002+10:002012-10-01T21:34:55.850+10:00Snowskin mooncakesMy snowskin mooncakes were better this year. I only made 8 taro and 8 green tea [using 2 packets of taro paste and 2 cans of Wu Chung green tea paste because KFL didn't have the green tea lotus paste :(.]. I had quite of bit of snowskin dough left because I rolled it out thinly this year (unlike the rustic ones I made once.. haha).... Well, I'll make them into dumplings, I guess?<br />
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I changed the dough recipe a bit and it gave me a softer texture that doesn't harden so quickly, even with refrigeration (in an airtight container). :D<br />
<span class="fullpost"><br /><b>Improved snowskin ingredient proportions:</b><br />80g tang mien flour<br />
260g koh fun<br />245g icing sugar<br />
65g vegetable shortening<br />350ml warm water<br /><br />
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I'm getting a bit tired of my mooncake designs though. I need to hunt for more! Hehe<br />
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I'm also quite satisfied with my baked mooncakes, apart from the filling. The filling was a tad dry, but the skin turned out well. If you wrap them in glad wrap once they're cooled completely, the mooncakes will maintain it's moisture and appear glossy too. Refrigeration doesn't hurt them either! Next year, I'll fill them with something else.<br />
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</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4860121490605975908.post-13532169373347303622012-09-26T21:40:00.002+10:002012-09-26T21:54:28.948+10:00Fly me to the moon<div class="separator" style="clear: both; text-align: center;">
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Since I've got free time this year, I decided to make baked and <a href="http://i-bake-for-you.blogspot.com/2009/10/mid-autumnmoon-festival.html" target="_blank">snowskin mooncakes</a> for Mid-Autumn. The previous two years I was busy coming back from <a href="http://i-bake-for-you.blogspot.com/2011/09/snowskin-mooncakes-2011.html" target="_blank">interstate</a> or <a href="http://i-bake-for-you.blogspot.com/2010/09/mission-mooncake-2010.html" target="_blank">overseas</a>.<br />
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Today, I attempted baking mooncakes for the first time.<br />
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Last night I made the taro paste and custard yolk. And today I baked. :) (I probably spent about 5 hours all up... )<br />
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Oh. And I'm making my snowskin mooncakes on Friday! :P<br />
<span class="fullpost"><br /><b>Baked mooncakes</b><br /><i>Makes about 16</i><br /><br /><u>Custard yolk:</u><br />Makes about 40-50.<br /><br />400g caster sugar<br />100g corn flour<br />80g low protein flour<br />400ml coconut cream<br />6 egg yolks<br /><br />Heat sugar and coconut cream until sugar is disolved. Allow to cool. Mix in flour and egg yolks.<br />Steam for about 30-45mins.<br /><br />Allow to cool a bit. Whilst still a bit warm, roll into little yolk sized balls. Refrigerate overnight.<br /><br />
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<u>Pastry:</u><br />300g golden syrup<br />
450g plain flour<br />
75g corn oil<br /><br />Mix
golden syrup and oil together. Mix in flour until well combined.
Lightly knead into a dough and set aside for 30mins or so. Divide into
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<br /><u>Taro paste:</u><br />cooked mashed taro 1kg<br />shredded coconut<br />a can of Wu Chung taro paste (I found this too sweet by itself and didn't taste like taro as it was mixed with mung bean?, so I decided to incorporate more real taro)<br /><br />Combine all together. Divide into 60g.<br /><br />
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<br /><u>Making the mooncakes:</u><br /><br />Place yolk in the centre of the taro paste and roll into a ball.<br />Roll out pastry to 1-2mm depth. Wrap the filling.<br />Lightly dust with some flour and press into mooncake mould gently.<br />Place onto a lined baking tray. Spray a bit of water to prevent cracking.<br /><br />
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Bake in a preheated 180C oven for about 15mins.<br /><br />
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Remove from oven and allow to cool slightly for about 10mins.<br /><br />
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<br />Brush with egg wash and place back into oven for another 10mins until brown and glossy.<br /><br />
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Remove from oven and allow to cool completely before storing.<br /><br />
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</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4860121490605975908.post-81112564333688885402012-09-19T21:55:00.001+10:002012-09-19T21:56:35.703+10:00Mr Teddy BearI made Mr Teddy Bear a few weeks ago. First use of my new but.. small oven :(<br />
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Using Wilton tip 233 was so complicated. So much effort, so tiring, so.. disastrous that the icing exploded out of the bag halfway through icing the bear. -__- (You can see how the back of the bear isn't 'furry'. Haha)<br />
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Oh well. Next week, I'm going to attempt Mr Panda. Wish me luck~ :)<br />
<span class="fullpost"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4860121490605975908.post-80738363789274791532012-08-05T08:39:00.003+10:002012-08-08T07:32:50.635+10:00Reunited againThere comes a time.. when you're feeling your age. Or older, in my situation. At the moment, I've woken up and gotten ready for work an hour too early. -___-<br />
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My memory is failing me too. <br />
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Back in July, I went to Spotlight, and found a Wilton 3D bear pan set that I wanted. The price tag read $74.95. 'Oh wow. That's a bit pricey. I'll get it next time.. or if the price goes down?'<br />
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So I hopped online to find one. There were heaps on ebay, but still a bit pricey when you add shipping costs (it works out just about the same). But then I found a mini version. And I purchased one. It ....... never came. Complete devastation. I'm still waiting for it. The seller seemed nice at first, communicating to my queries. But now they've just completely disappeared. The item no longer appears in my history. Ebay says the item no longer exists and that I can't even leave feedback. Great. Just. Great. There goes my trust for buying off ebay!<br />
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FYI. This is the item and it's seller. <a href="http://www.ebay.com.au/itm/NEW-WILTON-MINI-STAND-UP-BEAR-CAKE-PAN-/230217505852?pt=LH_DefaultDomain_0&hash=item359a085c3c" target="_blank">Click here.</a><br />
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Two months onto the present, Spotlight had half price an item for VIP members. I'm a member, but from long long ago. In fact, my membership card no longer worked so I had to sign up again. Haha.<br />
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I thought this was a good chance to finally get the cake pan! But...... I forgot which Spotlight I saw it in. -__- <br />
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When I first stepped into Spotlight #1, it didn't feel right. The layout of the store didn't seem right, and I couldn't find it anyway. I asked a staff member and she said they never sold such a thing. And so I left to go to Spotlight #2. Again, when I stepped inside this store, it didn't feel right. I couldn't find it. So I asked a staff member in that isle, and he was the greatest in customer service ever! I showed him a photo I took of the product when I first saw it in Spotlight (as I did with the other lady), and he said it was definitely a Spotlight product. He proceeded to search and called Spotlight #3 if they had it. He even offered to order it in for me! <br />
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And YES! They had it! My memory had failed me. It was Spotlight #3 all along!! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6V8TOOwLVP2bjDNyueopz6NhK_Wq60RqFu3ppVa7pLH411iDs3ndI9MrReDSGk4g2JA3Ai6JEfUnuP6I2hPvyKuNjzRClpPvc1bAFqGf8puN-sHcndL3ioDPtwB6XoIXYO1OLVefSyVD/s1600/IMG_20120804_074050.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6V8TOOwLVP2bjDNyueopz6NhK_Wq60RqFu3ppVa7pLH411iDs3ndI9MrReDSGk4g2JA3Ai6JEfUnuP6I2hPvyKuNjzRClpPvc1bAFqGf8puN-sHcndL3ioDPtwB6XoIXYO1OLVefSyVD/s320/IMG_20120804_074050.jpg" width="320" /></a></div>
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It was price tagged as $74.95 still. But it scanned up as $60. Thus, I got it for $30! Yay! Extremely happy with that! :D I can't wait to make Mr Panda! OH, and attempt Mr Teddy Bear too. (Although I need to buy a Wilton #233 grass tip to make Teddy Bear's fur.. I'll hit the shops before I ever attempt to purchase online again).<br />
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I'll still wait in hopes for my mini cake pan. Then I can make a baby for the bigger bear. *fingers crossed*<br />
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---- update 7pm<br />
I went to Matchbox on my lunch break. Bought 4 Wilton icing tips. A pack with #233 (grass tip) and #47 (basket weave tip), and a pack with #5 (small round tip) and #18 (star tip). $5.95 each pack. Or $3.95 each tip. It was the last pack with #233. Hehe :D. <br />
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Well, I actually didn't really need #5 or #47, but thought it was more worth it if I did. Man, I'm such a sucker when buying things like this..<br />
Oh. I also stopped by House on my way back to work.. and their #233 tip itself was ~$4.99... o_o. I'm glad I stopped by Matchbox first! :) Sigh. I wish I were in the United States. The tips are about $1-2 each. -__-Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4860121490605975908.post-68463170471722357372012-08-03T17:13:00.001+10:002012-08-03T18:10:54.895+10:00Where's cookie monster when I need him?<br />
I decided to make choc chip cookies recently. And.... I made a bit too much. -__-<br />
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I had some Hershey's cinnamon chips that I wanted to use, as well as some white, dark and milk chocolate chips. So I made cinnamon chip cookies and triple choc cookies. I've still got some Reese's peanut butter chips that I'll use next time.. :P
<span class="fullpost"><br /><br /><b>Choc chip cookies</b><br /><i>Makes about 58 large cookies</i><br /><br />200g butter<br />200g caster sugar<br />200g brown sugar<br />2 eggs<br />1 tsp vanilla extract<br />415g plain flour<br />1 tsp bicarb soda<br />3 tsp hot water<br />1 tsp salt<br />380g choc chips (I had half a batch with cinnamon chips, half with triple choc)<br /><br />Cream butter and sugars.<br />Add in eggs and vanilla extract. Beat.<br />Dissolve bicarb soda with hot water. Add to mixture.<br />Add in plain flour and salt. Mix until combined.<br />You should get about 1090g of dough.<br />Add in chocolate chips and mix. (It will now be about 1450g)<br />Weigh out 25g dough to make each cookie.<br /><br />
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<span class="fullpost"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-IZhHTefRgeHfUBEHi549SsDyHczNZ6N0aBLIOJRxLqC8z_mvxorJ2mtlrQrBQO1pgbRA4y_KOsHKQwQzJ1w0q25lX_nXbpLS7K9rIoQW8t1Bk3xfWbpZ5CVOXTiCwhX3oZHFM61TvIB_/s1600/20120731_094913.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-IZhHTefRgeHfUBEHi549SsDyHczNZ6N0aBLIOJRxLqC8z_mvxorJ2mtlrQrBQO1pgbRA4y_KOsHKQwQzJ1w0q25lX_nXbpLS7K9rIoQW8t1Bk3xfWbpZ5CVOXTiCwhX3oZHFM61TvIB_/s320/20120731_094913.jpg" width="320" /></a></span></div>
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<br />Place onto lined baking tray, separating each dough with at least 2 cms.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvtLZdp4BPnPxjSvQ55srxg1nsF1E9tawn0MiAMpUAXuS-XT1EVmrmIhQyDpnkp2KmVTNGzglKmm5GyoiPg1NtJ6ryPf7fXGNr95szE-Pz3OneW2eYXz-pQ0Z6AlYJFXWLZ3dn359YZKd/s1600/20120731_100957.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvtLZdp4BPnPxjSvQ55srxg1nsF1E9tawn0MiAMpUAXuS-XT1EVmrmIhQyDpnkp2KmVTNGzglKmm5GyoiPg1NtJ6ryPf7fXGNr95szE-Pz3OneW2eYXz-pQ0Z6AlYJFXWLZ3dn359YZKd/s320/20120731_100957.jpg" width="320" /></a></div>
<br />Bake in a preheated 160C oven for about 10-12mins or until the edges start to brown slightly. <br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWCzttTdbHIk3z9pevx56LPmh9K72jo0z6Tjgk1sIuqi5Ysihr7wkJv197mnjG1KRHV8056hyi20XXg3ObEHZZZxG9lF7ZrppCKFOGQD_hdQkydUbhyphenhyphenGv27hXvenxUclA_0ZsxrjWMX7mP/s1600/20120731_101554.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWCzttTdbHIk3z9pevx56LPmh9K72jo0z6Tjgk1sIuqi5Ysihr7wkJv197mnjG1KRHV8056hyi20XXg3ObEHZZZxG9lF7ZrppCKFOGQD_hdQkydUbhyphenhyphenGv27hXvenxUclA_0ZsxrjWMX7mP/s320/20120731_101554.jpg" width="320" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivG6kHg-SP3PRl2WCDhBJezNS3sZNK0tMoV5D87ETiNOgdOwRWujTf3Nus2sVjkBRJ7NT76cE_HsPmuqC_U_0Qc4BEg4eCgdEAqmMUhvsEX9t3ARxaIqO9SItFkFOkLUzs7Z8bkJd_mKxI/s1600/20120731_101755.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivG6kHg-SP3PRl2WCDhBJezNS3sZNK0tMoV5D87ETiNOgdOwRWujTf3Nus2sVjkBRJ7NT76cE_HsPmuqC_U_0Qc4BEg4eCgdEAqmMUhvsEX9t3ARxaIqO9SItFkFOkLUzs7Z8bkJd_mKxI/s320/20120731_101755.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjXtnFN3BwnMItMwI3hdS9MXfBxgABjEVu2aydsQno1XX69xqCu3dnhHy7DcWvgX50GU1yBJ29r06bGg5frW_KHHMPO2-ZwSPkfCYPKRRiqisE1YQAwq_MyELNAJydOhImzFxDzOkIhujQ/s1600/20120731_102250.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjXtnFN3BwnMItMwI3hdS9MXfBxgABjEVu2aydsQno1XX69xqCu3dnhHy7DcWvgX50GU1yBJ29r06bGg5frW_KHHMPO2-ZwSPkfCYPKRRiqisE1YQAwq_MyELNAJydOhImzFxDzOkIhujQ/s320/20120731_102250.jpg" width="320" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig_K00SI1nVroa0FQmL5d4rlK2s0qQxnQ7eeOoHBfY0GVtWJNbG9QK-veiEDbVr0Yvh45hnyKdylx6SzVURT1OZbSdeEmYKv_EabMPh8D6iuyMwKUnVcpuoFxN4biCQ-8hr07t_rhOGafB/s1600/20120731_102321.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig_K00SI1nVroa0FQmL5d4rlK2s0qQxnQ7eeOoHBfY0GVtWJNbG9QK-veiEDbVr0Yvh45hnyKdylx6SzVURT1OZbSdeEmYKv_EabMPh8D6iuyMwKUnVcpuoFxN4biCQ-8hr07t_rhOGafB/s320/20120731_102321.jpg" width="320" /></a></div>
<br />Remove from oven and allow to cool completely (They will feel very soft, so don't touch them!). Then transfer onto cooling rack.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ro-A-s2wXuj_TgnMqV5nPDyMiGnaVf1ZTz6LMEaAfOAUd4s9r_hfDQicY_knOeFalXp5xoXyaVn-jtAyeVCLyfuPs-neTRO8b0fvCJ9JR9F7ByThH9P7eTep8BEH8Ex3uumstGb_aVyb/s1600/20120731_102425.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ro-A-s2wXuj_TgnMqV5nPDyMiGnaVf1ZTz6LMEaAfOAUd4s9r_hfDQicY_knOeFalXp5xoXyaVn-jtAyeVCLyfuPs-neTRO8b0fvCJ9JR9F7ByThH9P7eTep8BEH8Ex3uumstGb_aVyb/s320/20120731_102425.jpg" width="320" /></a></div>
<br />Now, where's cookie monster when I need him?<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifASuoUbpGwddkaAcyhGLGyCdBgxueTGkAiJauutxp85BJ1uY_QPAr63jdxNZtVAKZdw1EX9DdLADmPqVvzobix4Rcu1b6mnqaKCBu6Vl_cCyGBy7WTfI5mmjFwSrWSf92YzZsDULWqegg/s1600/20120731_112013.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifASuoUbpGwddkaAcyhGLGyCdBgxueTGkAiJauutxp85BJ1uY_QPAr63jdxNZtVAKZdw1EX9DdLADmPqVvzobix4Rcu1b6mnqaKCBu6Vl_cCyGBy7WTfI5mmjFwSrWSf92YzZsDULWqegg/s320/20120731_112013.jpg" width="320" /></a></div>
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4860121490605975908.post-27121168880919827982012-08-03T09:52:00.003+10:002015-03-14T21:37:55.715+11:00Hot hot hotteok!Hotteok. I first had this on the streets of Myeongdong at night. It was a very cold winter's night when I first arrived in Seoul. And this panfried sweet chewy cinnamony sugary pancake was a delight at 1000W.<br />
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But then it got better. I went to Busan and it was freezing. They sold hotteok with nuts for only 900W. The first one I had at one of the stalls was nice.<br />
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Then I came back a few hours later and noticed how popular another stall was. The line was massive!<br />
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And they had a self paying system. It was all go go go! You put money down, take your change, and grab a cup for each hotteok purchase. For the same price as the other place, it had extra raisins/sultanas in the nut mixture.<br />
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I didn't like it though. The raisins made it too sweet. I very much preferred the first place which wasn't as popular. This place was only popular because an actress was filmed buying one from there on a variety show... A bit overrated.<br />
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Anyway, a few months back, I was reeeeeeaaaally missing Korea. So I made myself some hotteok! Hehe :)<br />
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<b>Hotteok</b><br />
<i>Makes about 8</i><br />
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1/4 cup lukewarm water<br />
2 tbsp sugar<br />
1 tsp dried active yeast<br />
1 cup plain flour<br />
3/4 cup glutinous rice flour<br />
1/2 tsp salt<br />
3/4 cup milk<br />
2 tbsp vegetable oil<br />
<br />
1/4 cup brown sugar<br />
1/2 tsp cinnamon<br />
2 tbsp chopped walnuts<br />
<br />
roasted pinenuts, as extra<br />
<br />
Dissolve 1tbsp sugar and yeast in water. Mix into flour, salt and the rest of the sugar, milk and oil.<br />
Knead for 10mins. Cover, and leave to rise for about 3 hours.<br />
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For filling mixture, combine brown sugar, cinnamon and walnuts.<br />
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Fill dough with filling. <br />
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Oil pan, and shallow pan fry for about 10mins or so until golden brown.<br />
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Serve immediately. Cut a hole at one end, and fill with extra dry filling and pine nuts. <br />
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YUM!<br />
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Don't eat too many though.. as it's full of calories. I felt so fat after eating two of them in Busan... D: (Seriously, my face looked so plump when I left)</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4860121490605975908.post-79615009206007486582012-08-03T08:44:00.003+10:002012-08-03T17:53:49.893+10:00It's been a while, hey?Wow. It's been a very long time since I last posted.<br />
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Since I last posted, a lot has happened. I've eaten and photographed my way through South Korea, in which one day I wish to call home.<br />
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I've dim-sum'd my way through Hong Kong and finally got the chance to have Disneyland signature dim sum!<br />
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I've gotten a new car (same make and model) since someone had to rear end it, so my car insurance replaced a new one for me. I've gone whale watching whilst I was working in Western Australia and for the first time in my life, I lost my voice completely when I was working in Tasmania.<br />
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And throughout that time, I've done some baking and cooking here and there. Just that... I've been a bit too lazy to post anything. :(<br />
<br />
So I'm going to post up a few different things that I've made over the past few months.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4860121490605975908.post-43070323171623731452012-01-22T17:07:00.010+11:002012-01-22T17:41:35.624+11:00Happy Lunar New Year!It's Lunar New Year tomorrow!<br /><br />This year, I'm at home and was able to make things! Yey~<br /><br />I started off making kueh bangkit.. which turned out as a bit of a fail because I ran out of tapioca starch. So instead of <a href="http://i-bake-for-you.blogspot.com/2011/01/kueh-bangkit.html">my usual little men</a>, this was all I made:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfyLomHBJI5ON9GQsK0Y-VOp6t5sE3hOUeahMo729YDOgt6ROHa3-vsp2Yhg3Xm_EKTklg5SPieBaMivt1-ab47emo2pnHAv56Lf3toN5op8xJ858hRJHKCiN1JoYvJim-PXUjSNyBl1pm/s1600/20120119_103907.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfyLomHBJI5ON9GQsK0Y-VOp6t5sE3hOUeahMo729YDOgt6ROHa3-vsp2Yhg3Xm_EKTklg5SPieBaMivt1-ab47emo2pnHAv56Lf3toN5op8xJ858hRJHKCiN1JoYvJim-PXUjSNyBl1pm/s320/20120119_103907.jpg" alt="" id="BLOGGER_PHOTO_ID_5700336002100430146" border="0" /></a><br /><a href="http://i-bake-for-you.blogspot.com/2010/02/cny-pineapple-tarts-and-strawberry.html">Pineapple tarts</a> again:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaaASyqfYh8Do0D61VcQgTdI3QWLucjGgNVoGiBhnV2IcoVEh-s-B1iil5Y2P-jfKuLo3hbF7K7snEeRVBcJgLvyG_pHxgtOwosGEUfBbVnlkOJuHVY7d9CjBHojOc_6f_kk5L11_BUTV5/s1600/20120121_075337+%25282%2529.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaaASyqfYh8Do0D61VcQgTdI3QWLucjGgNVoGiBhnV2IcoVEh-s-B1iil5Y2P-jfKuLo3hbF7K7snEeRVBcJgLvyG_pHxgtOwosGEUfBbVnlkOJuHVY7d9CjBHojOc_6f_kk5L11_BUTV5/s320/20120121_075337+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5700336007814946722" border="0" /></a><br />Agar goldfish, using the fish mould I got <a href="http://i-bake-for-you.blogspot.com/2010/08/mooncake-moulds.html">1.5years ago in Singapore</a> :)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGHuBu3t6o_mYuiDpS2DsElKY5beLEpL_WEDl1UJ_i6dc-SwWKJ_2Rr-zhOZMhrN41ozRAcrHrHWPlXsgYLYw1vEgthZuQPdEjC3xBPHsPAeynq_g2JoqIyFIziQzpu9koFVJSsBFV2cA/s1600/20120122_105736+%25282%2529.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGHuBu3t6o_mYuiDpS2DsElKY5beLEpL_WEDl1UJ_i6dc-SwWKJ_2Rr-zhOZMhrN41ozRAcrHrHWPlXsgYLYw1vEgthZuQPdEjC3xBPHsPAeynq_g2JoqIyFIziQzpu9koFVJSsBFV2cA/s320/20120122_105736+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5700339037794420338" border="0" /></a><br />And my attempt at Zumbo's macarons. I didn't realise his recipe was in bulk.. so I made a bit too many. I made pandan macarons with white pandan chocolate ganache/pandan custard! :) I used pandan paste, that's why they're that colour. I don't really like it though. I should've made them more green.. :/<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpY9xOyPDbY7zOapwkMDSow5b-fI7TmDqXiCEt-_FM-PJlsj25OQ9i9wanX2vegBJn7i2pTT2hhEfn5X_fF4Mt5BQ9ASjfLb5XJ2mpFy8xBKMVqLtMB3_bnIuey-dL7zjUU-77nDwNnOvz/s1600/20120121_213143+%25282%2529.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpY9xOyPDbY7zOapwkMDSow5b-fI7TmDqXiCEt-_FM-PJlsj25OQ9i9wanX2vegBJn7i2pTT2hhEfn5X_fF4Mt5BQ9ASjfLb5XJ2mpFy8xBKMVqLtMB3_bnIuey-dL7zjUU-77nDwNnOvz/s320/20120121_213143+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5700338846031692690" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBbXpoDiaODU1C_wegQHivGi4qVnbGWHzebvs1ukRif2ZUKajsclOzOPKTZzLuqxkbdgYxR5r4j2k-aFmGxHIEVSSD31R4Jwg67ITFpyvpCAOzFp3ruS2L6ze-T7RNAVSZB2HtsmTDrv5/s1600/20120121_213048+%25282%2529.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBbXpoDiaODU1C_wegQHivGi4qVnbGWHzebvs1ukRif2ZUKajsclOzOPKTZzLuqxkbdgYxR5r4j2k-aFmGxHIEVSSD31R4Jwg67ITFpyvpCAOzFp3ruS2L6ze-T7RNAVSZB2HtsmTDrv5/s320/20120121_213048+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5700338850333609090" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjS8VCqE-JiX5qQLhSso3aB0LoBPYqZEdSRq0H5HgM4vPyoq8LG9JVK1kO-Ihyphenhyphenb36csZ8-noedMK0pw87dgZcwWlxPUmgOeT6TXsKYs-zDXaIgZ8GxJrnYtRjF00Lczc9mgSbcAWWJr-S/s1600/20120121_222533+%25282%2529.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjS8VCqE-JiX5qQLhSso3aB0LoBPYqZEdSRq0H5HgM4vPyoq8LG9JVK1kO-Ihyphenhyphenb36csZ8-noedMK0pw87dgZcwWlxPUmgOeT6TXsKYs-zDXaIgZ8GxJrnYtRjF00Lczc9mgSbcAWWJr-S/s320/20120121_222533+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5700338853141228914" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQNlW1wqJv3ka9l-_lZ0OITTq5x6v4xN9jWlqAzMwtT5mM4H3R7AmweVi72Vfb9IURDyrOy2ygd5wSy1WkmUdx3zULtnOVqOft4pCrI5kJ87QmAE3mcWSbSBpzQ2JjK-MawX0ZZdFeBqN/s1600/20120121_223322+%25282%2529.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQNlW1wqJv3ka9l-_lZ0OITTq5x6v4xN9jWlqAzMwtT5mM4H3R7AmweVi72Vfb9IURDyrOy2ygd5wSy1WkmUdx3zULtnOVqOft4pCrI5kJ87QmAE3mcWSbSBpzQ2JjK-MawX0ZZdFeBqN/s320/20120121_223322+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5700338857141154338" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvAi6dQQo0fbZNh73CskI4Ch9VoMPe520b5wgiJ6uadMQf_WG5xjeut7eHTXIEzNb6QAW27uCdmP0h0jw6viZuIGU98fvtPq_zcF2gj-krOknMMh6lCPCKkPOdGa7CCqyYNGz7OLKOIpO/s1600/20120122_104230+%25282%2529.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvAi6dQQo0fbZNh73CskI4Ch9VoMPe520b5wgiJ6uadMQf_WG5xjeut7eHTXIEzNb6QAW27uCdmP0h0jw6viZuIGU98fvtPq_zcF2gj-krOknMMh6lCPCKkPOdGa7CCqyYNGz7OLKOIpO/s320/20120122_104230+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5700339036462309842" border="0" /></a><br />Oh. And I also made some ice creams (not really Lunar New Year related). Yam and green tea. :D<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRMovk5CLZY6gMi_b57SfqjZzlj3O-29TgcR72glkwiu11nbOLKcwa27sffO7EYTZ54UVVSLSaqe4VoBIbLcECJNxxyVzEK0Rm529DFa3iPej8l6uHjHd63h6AjfjuP0vWM3hn9GfVtZeC/s1600/20120119_105341+%25282%2529.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRMovk5CLZY6gMi_b57SfqjZzlj3O-29TgcR72glkwiu11nbOLKcwa27sffO7EYTZ54UVVSLSaqe4VoBIbLcECJNxxyVzEK0Rm529DFa3iPej8l6uHjHd63h6AjfjuP0vWM3hn9GfVtZeC/s320/20120119_105341+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5700338840208407698" border="0" /></a><br />Anywho, this will pretty much be the last amount of baking/cooking I'd be doing for a while.. (apart from M's cupcakes which I'll make tomorrow night). Then I'm off to HK and South Korea! Weee~ Hello Winter #1 of 2012! Glad to escape the burning sun for 3 weeks. :) And can't can't wait to get to Korea! :DUnknownnoreply@blogger.com2tag:blogger.com,1999:blog-4860121490605975908.post-42215151877963851202011-12-04T17:40:00.005+11:002011-12-04T18:10:14.065+11:00Snow meIt's December. The festive month. Time sure does fly by..<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1yOS30YgmpdRMNgqHDeq9gFK-tS_xQ1tZrHRNAyR6ImgfZ5KLqUO0yyx6rADQ9SdrakVL-T8Q_aAQleOtUHG_1K-utj4t0DjZH38cn1P38fXmjWOBbtcp3VORHvHxeI42ta4QG1COJD8/s1600/2011-12-04+13.35.10.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1yOS30YgmpdRMNgqHDeq9gFK-tS_xQ1tZrHRNAyR6ImgfZ5KLqUO0yyx6rADQ9SdrakVL-T8Q_aAQleOtUHG_1K-utj4t0DjZH38cn1P38fXmjWOBbtcp3VORHvHxeI42ta4QG1COJD8/s320/2011-12-04+13.35.10.jpg" alt="" id="BLOGGER_PHOTO_ID_5682161945450649970" border="0" /></a><br />I was planning on baking all things festive in the lead up to Christmas.. but I won't be home 2 weeks before Christmas anymore. (ie. in a week's time). No, I'm not going on holiday yet. I wish I was though. Ahh... only 7 weeks until I go to Korea/HK! :D Can't wait!<br /><br />I made some Christmas pudding/fruit cake yesterday. Crumbled it up and mixed it with some vanilla ice-cream. Mmm.. Christmas pudding ice-cream. I made about 3L of it.. :S And I have half a chunk of cake left. -__- Sigh.<br /><br />Since I had some condensed milk opened from the other day (A bit of Choya Umeshu, a spoon of condensed milk, then topped with fresh milk = a nice cocktail :P), I also made some quick coconut macaroons. Of course, I had to make them cute. Haha.<br /><br />Meet my snow-self. Fill my heart in! :P<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFoi9aXlrktrWO1NNmFgiv0yKfHqxiqjhgWB1j127-UP55jGvuPt0kpgFiUAobeAxmWhbpke-7diYC_ECokVjVrQfUB_oIjnPzpgsOG4pGji9NrkAkY5t871ykCycP7uOZTyaPWnlsO7HQ/s1600/2011-12-04+13.41.01.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFoi9aXlrktrWO1NNmFgiv0yKfHqxiqjhgWB1j127-UP55jGvuPt0kpgFiUAobeAxmWhbpke-7diYC_ECokVjVrQfUB_oIjnPzpgsOG4pGji9NrkAkY5t871ykCycP7uOZTyaPWnlsO7HQ/s320/2011-12-04+13.41.01.jpg" alt="" id="BLOGGER_PHOTO_ID_5682161970566031202" border="0" /></a><span class="fullpost"><br />They're really simple to make. Just add some condensed milk to some dessicated coconut. Mix until they hold shape. Then roll them into balls and bake in a preheated 160C oven for 15-20mins. Allow to cool, then decorate with icing. Simple as. :D<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6XY9srjZLsozEf4LCrv20wFxu7et1ZrdUv_Y8rrrLf8Xr_SB0UpfPvnxkR8t4J2kg2GvxGEVEzDiBilJ7dpaQ2mKe_PCvxdpDlUvtVwmzOsiz9J5cxL11yzjOCB6oraAqZjSQMUlKbq7/s1600/2011-12-04+13.39.05.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6XY9srjZLsozEf4LCrv20wFxu7et1ZrdUv_Y8rrrLf8Xr_SB0UpfPvnxkR8t4J2kg2GvxGEVEzDiBilJ7dpaQ2mKe_PCvxdpDlUvtVwmzOsiz9J5cxL11yzjOCB6oraAqZjSQMUlKbq7/s320/2011-12-04+13.39.05.jpg" alt="" id="BLOGGER_PHOTO_ID_5682161950353385794" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS79re8XRxIVXXupSYbzAFtsS7tfwQO64S_GtzNvFwpEQqvllJXE7eUahswu98bFUhx3hcnP8H4Lsrx4tC3lYE5gG6HS8-dj-ZIe0yJAv-aXZNWPVIqZz-_DlbVxNPVOj9NZ7x-Jujn4qA/s1600/2011-12-04+13.36.56.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS79re8XRxIVXXupSYbzAFtsS7tfwQO64S_GtzNvFwpEQqvllJXE7eUahswu98bFUhx3hcnP8H4Lsrx4tC3lYE5gG6HS8-dj-ZIe0yJAv-aXZNWPVIqZz-_DlbVxNPVOj9NZ7x-Jujn4qA/s320/2011-12-04+13.36.56.jpg" alt="" id="BLOGGER_PHOTO_ID_5682161951524659714" border="0" /></a><br />Meet my snow-friends.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYx6942etiuOJaarIlFnQ5Q_fvKmj0y1q47LQvwHXLKc42yH2L-SGz4WhNatvBJPUN7YclKaqBYfmwksvV8p14PDDXxM0BncxjQ3Ux32OryTmO9bQZfoMie_VoPyeZ3hkAK1vQ4VGxkk2/s1600/2011-12-04+13.40.08.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYx6942etiuOJaarIlFnQ5Q_fvKmj0y1q47LQvwHXLKc42yH2L-SGz4WhNatvBJPUN7YclKaqBYfmwksvV8p14PDDXxM0BncxjQ3Ux32OryTmO9bQZfoMie_VoPyeZ3hkAK1vQ4VGxkk2/s320/2011-12-04+13.40.08.jpg" alt="" id="BLOGGER_PHOTO_ID_5682161965178573010" border="0" /></a><br />:)<br /><br />I only have this week left to bake festively. My to do list: gingerbread men, Christmas cupcakes, <a href="http://i-bake-for-you.blogspot.com/2010/12/coconutty-snowmen.html">snowmen cakes</a>!<br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4860121490605975908.post-82991814027160707212011-11-05T21:46:00.009+11:002011-11-05T22:35:35.795+11:00'Sexy cookie'Everytime I think of madeleines, I think of 'sexy cookie'. Haha. If you've watched the Kdrama '<a href="http://wiki.d-addicts.com/My_Lovely_Sam-Soon">My name is Kim Samsoon</a>', then you'll understand where I'm coming from. :P It's one of my favourite Korean dramas. :)<br /><br />Well, what are <a href="http://en.wikipedia.org/wiki/Madeleine_%28cake%29">madeleines</a>, you ask? They're basically a French shell shaped cake cookie. I've never actually eaten one before this.. :/<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDuEPBUa3xQoundwyoTnYzwsCgi4eC4X3S2LjH-hWxBOnbYcdyM2OkOxUdlI0Z57BxVommYvSZDqgi9QVL9w1aw_UmEuVjgFkAqL8ILxiTaYUuESwtKnhdMzo8Y8MztlFGiODZiMbDtgM-/s1600/2011-11-01+14.16.19+%25282%2529.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDuEPBUa3xQoundwyoTnYzwsCgi4eC4X3S2LjH-hWxBOnbYcdyM2OkOxUdlI0Z57BxVommYvSZDqgi9QVL9w1aw_UmEuVjgFkAqL8ILxiTaYUuESwtKnhdMzo8Y8MztlFGiODZiMbDtgM-/s320/2011-11-01+14.16.19+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5671467824988169650" border="0" /></a><br />I've been meaning to make madeleines since the past 2 years. I've bought the madeleine pans a long time ago but have just never used them. So I finally decided to make them the other day!<br /><span class="fullpost"><br /><span style="font-weight: bold;">Lemon madeleines</span><br /><span style="font-style: italic;">Makes about 17</span><br /><br />4 eggs, separated<br />180g plain flour<br />2tsp baking powder<br />120g butter melted, cooled<br />100g caster sugar<br />zest of 1 large lemon<br />lemon juice, for brushing<br />icing, for dusting<br /><br />Sift flour and baking powder in a bowl.<br /><br />In a large bowl, whisk egg yolks, lemon zest and 50g of sugar.<br /><br />In yet another bowl, whisk egg whites until soft peaks, then gradually add the other 50g of sugar, whisking until smooth and glossy.<br /><br />Fold in one third of the egg whites into the yolk mixture.<br />Then fold in half of the flour mixture.<br />Add another third of the egg whites.<br />Then fold in the remaining flour until just combined.<br />Finally, fold in the rest of the egg whites and when just combined, fold in the melted butter. (Careful not to overmix)<br /><br />Allow to rest for 30mins.<br /><br />Preheat oven to 180C.<br /><br />Pipe mixture into greased madeleine pans.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5TA1kViy7gBXWi_09pkL5Ku5hg2DicNXbywCJc1mCa41s_3InJ3GY0nAOGj7hBOZERSF9gUiw82JqCmz7w4_nO_9kP2znB2qAoL1inBp3S5-2CXfQfh814-UiF5p57HyzmoT8ZBvE_54/s320/2011-11-01+13.36.58+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5671467579135250258" border="0" /><br />Bake for 8-10mins until golden brown. Watch them growww! :D<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExw4Y41SdUDiUm_UKCPBQRSSPC9RI9WCUskPC_nbPvgXuYo8x8s5TSw_L4fVb7Ms2y6MYQWcrXqcZDhX1LgFPcvJP-V0x2AJEykHMgrvGnzYnMaKynFSgxD7XS2h-m9CPfjBHlysSsUXP/s1600/2011-11-01+13.40.19+%25282%2529.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExw4Y41SdUDiUm_UKCPBQRSSPC9RI9WCUskPC_nbPvgXuYo8x8s5TSw_L4fVb7Ms2y6MYQWcrXqcZDhX1LgFPcvJP-V0x2AJEykHMgrvGnzYnMaKynFSgxD7XS2h-m9CPfjBHlysSsUXP/s320/2011-11-01+13.40.19+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5671467583207766546" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge-Ki_xKaRU-0oEEzRAZ39jDBBDJbK-1UkdGFv3sxlbeXG3bV-xRch2nwOUUQ9kkbjJIQr24PmoRL11LoLF4xolzEiQ6yzlH4yiYpn9uNNRXRoCMVJ0oSk8dRLbWhBjubqUxy5iElevHBw/s1600/2011-11-01+13.42.57+%25282%2529.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge-Ki_xKaRU-0oEEzRAZ39jDBBDJbK-1UkdGFv3sxlbeXG3bV-xRch2nwOUUQ9kkbjJIQr24PmoRL11LoLF4xolzEiQ6yzlH4yiYpn9uNNRXRoCMVJ0oSk8dRLbWhBjubqUxy5iElevHBw/s320/2011-11-01+13.42.57+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5671467584070351202" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJy0Js-LM9Hdlf5OlSKDO_s414x-Ux8zZVIx1F3cnq9-jzmBZ8y5CGgdP5OG7nZ9KsImcdCPkywjLsf9i2xThssDyx4uQrp1FZ9bhBD03CXcaVOu_qPEasb1knFJtOirZFuVRl4uM8Wpzq/s1600/2011-11-01+13.44.16+%25282%2529.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJy0Js-LM9Hdlf5OlSKDO_s414x-Ux8zZVIx1F3cnq9-jzmBZ8y5CGgdP5OG7nZ9KsImcdCPkywjLsf9i2xThssDyx4uQrp1FZ9bhBD03CXcaVOu_qPEasb1knFJtOirZFuVRl4uM8Wpzq/s320/2011-11-01+13.44.16+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5671467592253603650" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip43iBmDtunn98opUAKuFcG7MsaxBvXKjF-rb6x8hVFe-XnK_PospIwxNJlcNoexNm5T9R_3IDnMg57AOCHwBk9r1qHcwhlelakKyyW281YT_Ro00QoDT-HJdzLmvMUfns0WwxTCLTInKy/s1600/2011-11-01+13.47.28+%25282%2529.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip43iBmDtunn98opUAKuFcG7MsaxBvXKjF-rb6x8hVFe-XnK_PospIwxNJlcNoexNm5T9R_3IDnMg57AOCHwBk9r1qHcwhlelakKyyW281YT_Ro00QoDT-HJdzLmvMUfns0WwxTCLTInKy/s320/2011-11-01+13.47.28+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5671467598290325666" border="0" /></a><br />Allow to cool slightly before removing from pans and allowing to cool on a cooling rack.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsS8bch31j2WTANCD0klsalD2ZIEPiH7IK3rbhcDW9919Hu0CZ6pZKCYUMj43YY_F3i4BmiLkeMqiSjyXge4R89gqTusKnCD7aV7eXYPX_2AQciolL7lPaH5m9XH9b1HRM0AxD9STh_mVA/s1600/2011-11-01+13.51.02+%25282%2529.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsS8bch31j2WTANCD0klsalD2ZIEPiH7IK3rbhcDW9919Hu0CZ6pZKCYUMj43YY_F3i4BmiLkeMqiSjyXge4R89gqTusKnCD7aV7eXYPX_2AQciolL7lPaH5m9XH9b1HRM0AxD9STh_mVA/s320/2011-11-01+13.51.02+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5671467826171330674" border="0" /></a><br />Brush with lemon juice and dust with icing sugar.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLja8CI7K8WOYVxqONT9NSKHujqDg_kB3Db5qyvHwPM1lk9ZaE7M15zLf0RIZtIjnE4e15xUOTDZbibUyudJyjnTr0ay_3ioyCjUA1cT4mpVTbYjnrivY_h-1XfGq4QyIERNOY1lTKrDFk/s1600/2011-11-01+14.18.37+%25282%2529.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLja8CI7K8WOYVxqONT9NSKHujqDg_kB3Db5qyvHwPM1lk9ZaE7M15zLf0RIZtIjnE4e15xUOTDZbibUyudJyjnTr0ay_3ioyCjUA1cT4mpVTbYjnrivY_h-1XfGq4QyIERNOY1lTKrDFk/s320/2011-11-01+14.18.37+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5671469696699025986" border="0" /></a><br />Serve immediately, or on the day.<br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4860121490605975908.post-9846371833649593922011-11-01T00:13:00.005+11:002011-11-01T00:40:28.548+11:00Osmanthus and wolfberry jellyOff topic from baking, I made some osmanthus and wolfberry (aka goji berry) jelly today. I've gotten the ingredients a while ago but just never had the chance to make it.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHR5UOXS8aa-QZtmvXVLVCwkztVTE7jOP5e8dLHvYFvDOInC_YzpxgZvRjrW6jt8WTJBA1OvZdhIuCC0KkFoZFC3I8ZBc5CFxzfZnOFCxxXBZktuzKz6LrlchQXsTWcFrhsMtyYjJADBS/s1600/327561_10150451464199575_662869574_10615671_1449586684_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHR5UOXS8aa-QZtmvXVLVCwkztVTE7jOP5e8dLHvYFvDOInC_YzpxgZvRjrW6jt8WTJBA1OvZdhIuCC0KkFoZFC3I8ZBc5CFxzfZnOFCxxXBZktuzKz6LrlchQXsTWcFrhsMtyYjJADBS/s320/327561_10150451464199575_662869574_10615671_1449586684_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5669647325506136082" border="0" /></a><span class="fullpost"><br />I first tried this when I was in HK last year, at Tim Ho Wan for yum cha. I didn't know what it was but it was nice, not too sweet.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3SM7Qt64e_MzZ9owPlQAEelFKGyKPT5YfIHzOt7f-IQB1-89TUokoy_pdEKm19PxuqnAzDl9UL3oNJyv0gSurE0ld0QU4geUe0eXm7lDcoaMbQpP6rxf858lBZtv0II0A8kndjmCxJlT/s1600/40106_455261344574_662869574_6466652_1526796_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3SM7Qt64e_MzZ9owPlQAEelFKGyKPT5YfIHzOt7f-IQB1-89TUokoy_pdEKm19PxuqnAzDl9UL3oNJyv0gSurE0ld0QU4geUe0eXm7lDcoaMbQpP6rxf858lBZtv0II0A8kndjmCxJlT/s320/40106_455261344574_662869574_6466652_1526796_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5669647300069928914" border="0" /></a><br />I hadn't thought much about it since then until my friend S decided to make some a few months ago after she had watched a TVB drama featuring it. (:P @ S).<br /><br />So here's my attempt at it.<br /><br /><span style="font-weight: bold;">Osmanthus and wolfberry jelly</span><br /><span style="font-style: italic;">Makes about 38 small jellies</span><br /><br />240g powdered konnyaku jelly (pre-sweetened)<br />1200ml water<br />~20g dried wolfberry/goji berry<br />~5g dried <a href="http://en.wikipedia.org/wiki/Osmanthus_fragrans">sweet scented osmanthus flowers</a><br /><br />Boil water.<br />Slowly add konnyaku jelly, stirring gradually.<br />Allow to completely dissolve in about 3 mins.<br />Add in wolfberries and osmanthus flowers.<br />Remove from heat.<br />Pour/spoon into jelly moulds.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQjKBZ69dbOJg46AozbHd_AkAC8UNhdooRWMgXtvF-kCQ_OmtKJ46OGu5t1NkoIaTMBk5LbyX2D3bN-DAdyU98gawecUOjtEShk9KwRxh5M4wl73_6ic7EF2gWgv1iZf7O_ZM0nJtWXxkU/s1600/336246_10150451153294575_662869574_10613574_727892434_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQjKBZ69dbOJg46AozbHd_AkAC8UNhdooRWMgXtvF-kCQ_OmtKJ46OGu5t1NkoIaTMBk5LbyX2D3bN-DAdyU98gawecUOjtEShk9KwRxh5M4wl73_6ic7EF2gWgv1iZf7O_ZM0nJtWXxkU/s320/336246_10150451153294575_662869574_10613574_727892434_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5669647309081131938" border="0" /></a>I bought these moulds in KL 1-2 years ago. I got about 6 in pack.<br /><br />Allow to cool. Refrigerate until set.<br /><br />Carefully remove from moulds.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgayc7mynA7za-rVrBBY9stwE_NzwNgssvFSXlHVQtSwUHdgL075LvA_t7X5w6C6TEFnsv0zv40fZM3Wk3hEe3IAoBP9tPs-1TvnY0hpQ8HCJqqoDhW2aJJNAIMtWNY9RaSScV4ZMiqU0q0/s1600/331585_10150451466684575_662869574_10615693_1493894759_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgayc7mynA7za-rVrBBY9stwE_NzwNgssvFSXlHVQtSwUHdgL075LvA_t7X5w6C6TEFnsv0zv40fZM3Wk3hEe3IAoBP9tPs-1TvnY0hpQ8HCJqqoDhW2aJJNAIMtWNY9RaSScV4ZMiqU0q0/s320/331585_10150451466684575_662869574_10615693_1493894759_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5669647319592080482" border="0" /></a><br />There we go! Very simple and easy to make.<br /><br />I think next time, I will try and find unsweetened konnyaku and add honey instead. The packaging didn't really say anything about it being sweetened, and most of it was written in Indonesian/Malaysian. :(<br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4860121490605975908.post-40510893858421316682011-10-14T22:47:00.006+11:002011-10-14T23:06:50.005+11:00Random bakingHere's some random baking photos for the past month. I don't have recipes to show you. These were just 'bake by feel'.. because I was too lazy to get my measuring tools out. Hehe.. :P<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj88wPZqujKaPG3LoGKNSwMPRvwAO9MHdQFuhsqk43D8OPvbPrtpffrCVUJ7jJuQ56AR-DuJntA2tmFsxu5y3PJKTcjCGACm7FkZaFbKLLQ6Hi9B1ZzTH3nBx9_BbHyIeR4xDia0d2oL-2/s1600/2011-10-13+23.21.05.jpg" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj88wPZqujKaPG3LoGKNSwMPRvwAO9MHdQFuhsqk43D8OPvbPrtpffrCVUJ7jJuQ56AR-DuJntA2tmFsxu5y3PJKTcjCGACm7FkZaFbKLLQ6Hi9B1ZzTH3nBx9_BbHyIeR4xDia0d2oL-2/s320/2011-10-13+23.21.05.jpg" border="0" height="240" width="320" /></a><br /></div><span class="fullpost"><br />Childish vanilla cupcakes. For GK. A pre-birth celebration for the little one inside. :)<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRGePbGufJvqLVwujCdje1ncJYB3Zw6V2d6W4QEaaJf90b-Dqv1G8wTeX5capMXmsM62WuOj-u8IgdlPKdm7Vw_QkQL63aokueCgG9wd4VjN8PRYyKjtHQY1v66aESMaoO11IzRD9TM09/s1600/2011-10-01+07.24.38+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRGePbGufJvqLVwujCdje1ncJYB3Zw6V2d6W4QEaaJf90b-Dqv1G8wTeX5capMXmsM62WuOj-u8IgdlPKdm7Vw_QkQL63aokueCgG9wd4VjN8PRYyKjtHQY1v66aESMaoO11IzRD9TM09/s320/2011-10-01+07.24.38+%25282%2529.jpg" border="0" height="239" width="320" /></a><br /></div><br />Happy cupcakes (Chocolate cupcakes with white chocolate coconut ganache). For JK. Happy cupcakes for a happy person :P<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglKXpfl2MUytyVaF4RT4rMZ6-vvc4_XaCmFed2dS3k8H60gi9ec_zFigHv8fGx9dogipDa6CqbEN3yyfBNWmT_HfRFt86Qp0YbwkjZwJW2AtNbryMqUwLZvhtTQlkOXvRdobipF9-a9ypZ/s1600/2011-10-14+09.29.23+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglKXpfl2MUytyVaF4RT4rMZ6-vvc4_XaCmFed2dS3k8H60gi9ec_zFigHv8fGx9dogipDa6CqbEN3yyfBNWmT_HfRFt86Qp0YbwkjZwJW2AtNbryMqUwLZvhtTQlkOXvRdobipF9-a9ypZ/s320/2011-10-14+09.29.23+%25282%2529.jpg" border="0" height="239" width="320" /></a><br /></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF476tb7i_KFwsRLUmN9ruo862kLkH7YtuI1RqxOaTxQ_fTPfLtreTV2ktKE062HQiclwk0Xq8uReKFaQW79PzYIAapnMrDDHkj3hyphenhyphenDv7hDHfX0EdflRH3n0wdVKk0RQfeLAdfeFPM_7UM/s1600/2011-10-14+09.26.07+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF476tb7i_KFwsRLUmN9ruo862kLkH7YtuI1RqxOaTxQ_fTPfLtreTV2ktKE062HQiclwk0Xq8uReKFaQW79PzYIAapnMrDDHkj3hyphenhyphenDv7hDHfX0EdflRH3n0wdVKk0RQfeLAdfeFPM_7UM/s320/2011-10-14+09.26.07+%25282%2529.jpg" border="0" height="239" width="320" /></a><br /></div><br />Rustic jam tarts (Apricot jam and Apple, rhubarb + cinnamon jam). Well, I was making cookie dough.. then couldn't be bothered making cut out cookies anymore. So I decided to make jam drop cookies. These are a bit larger, so I guess you can call them tarts! Haha.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgapqjyHNvLQ_puXMlQKHXppz2R7St1ZcmTRYs-3FXBa_5kI-AjThtBOoXAzORWcMjhASzEwHzqXsZe8UFBNjeb6Hwa3PLqplL2sXB6wHx-yHFHSIknOTVhSjCX5DXQLH9CAUR6pe3HHL2u/s1600/325755_10150427106084575_662869574_10457848_456110693_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgapqjyHNvLQ_puXMlQKHXppz2R7St1ZcmTRYs-3FXBa_5kI-AjThtBOoXAzORWcMjhASzEwHzqXsZe8UFBNjeb6Hwa3PLqplL2sXB6wHx-yHFHSIknOTVhSjCX5DXQLH9CAUR6pe3HHL2u/s320/325755_10150427106084575_662869574_10457848_456110693_o.jpg" border="0" height="240" width="320" /></a><br /></div><br />Baking is therapeutic. Decorating is fun.<br />I have so much that I want to make.. but I can't seem to find enough time or energy.. :(<br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4860121490605975908.post-66111816131907158862011-09-11T20:19:00.005+10:002011-09-11T20:44:12.652+10:00Snowskin mooncakes 2011I know it's been a while since I've last posted anything. I guess I've been slack since I've started full time work. I've just arrived back home from Tassie yesterday, so I haven't made heaps of mooncakes this year. (Mid Autumn/Moon festival is on Sept 12th 2011).<br /><br />This year, I've only made 11 mooncakes. So if you get your hands on one, consider yourself lucky~ :P<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi0fx5XrFlZacHhroustj-NDLbt2-UD2zl42PDuSN8yYkIwWI_ZNLn2-Q_s_fgPUicVST7Bu8cbG6K8iVG1etdIDXJ6LGZIh9SBN9VBM4hZkCSPooyoww6BMkFbw3B_FWHhflb6Z8B3mI8/s1600/2011-09-11+14.51.20+%25282%2529.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi0fx5XrFlZacHhroustj-NDLbt2-UD2zl42PDuSN8yYkIwWI_ZNLn2-Q_s_fgPUicVST7Bu8cbG6K8iVG1etdIDXJ6LGZIh9SBN9VBM4hZkCSPooyoww6BMkFbw3B_FWHhflb6Z8B3mI8/s320/2011-09-11+14.51.20+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5651048435926504770" border="0" /></a><span class="fullpost"><br />They're green tea snowskin with taro and custard centre. I've made them by estimation and feel as my digital scales have run out of battery unfortunately.. -__-.<br /><br />It's practically the same recipe as my previous makings in <a href="http://i-bake-for-you.blogspot.com/2010/09/mission-mooncake-2010.html">2010</a> and <a href="http://i-bake-for-you.blogspot.com/2009/10/mid-autumnmoon-festival.html">2009</a>. Except I've only used one batch of dough, one packet of taro paste, worked by feel/guestimation and didn't use a rolling pin to roll the dough out.<br /><br />You could say, they're a little bit rustic this year. :P<br />Haha. I'm sorry. Next year should be better! This year was a tad rushed..<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4g0Zw7h2BekIQp4bh37Sh0f-9vM35veHdJZLKd7-i6AtutFIwaDvrqh8PKkuz415RNG8Y7kgK2qlxAbvHFdXqtvOqAwHZGO0RsCNEeJ68XYW355_PGC-5mBbqoGAhh0PRc8FifhNZ2rLJ/s1600/2011-09-11+14.51.32+%25282%2529.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4g0Zw7h2BekIQp4bh37Sh0f-9vM35veHdJZLKd7-i6AtutFIwaDvrqh8PKkuz415RNG8Y7kgK2qlxAbvHFdXqtvOqAwHZGO0RsCNEeJ68XYW355_PGC-5mBbqoGAhh0PRc8FifhNZ2rLJ/s320/2011-09-11+14.51.32+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5651048438289520146" border="0" /></a><br />Happy Mid Autumn/Moon festival everyone! :)<br /></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4860121490605975908.post-11423865507950852702011-05-15T21:09:00.004+10:002011-05-15T21:44:12.963+10:00MelktertWell, it was almost a complete disaster. I told N I would try and make some Melktert. She showed me a South African Magazine a few weeks ago called "Avocado" and it had a recipe for the milk tart in it. I said I would try it out and let her taste it. Haha.. She's South African so, I think I've just ruined the traditional treat. -__- It's not my fault. The measurements for the ingredients were a bit odd. They used volume instead of weight..<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTk3c_R0zCU-n0ow64BRA4uFXQk-R2P42cR9ppXv_8GWtX3L8pMy9KGxZDNu1nVyKaxhuP-nehcnB8LDFhkUfk901fwo54UCiHLwkNZLqET7OMwVruaYOZpMdsvllBb1bXYSH-Tfpm0Kp/s1600/P1040239+-+Copy.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTk3c_R0zCU-n0ow64BRA4uFXQk-R2P42cR9ppXv_8GWtX3L8pMy9KGxZDNu1nVyKaxhuP-nehcnB8LDFhkUfk901fwo54UCiHLwkNZLqET7OMwVruaYOZpMdsvllBb1bXYSH-Tfpm0Kp/s320/P1040239+-+Copy.JPG" alt="" id="BLOGGER_PHOTO_ID_5606904718566237554" border="0" /></a><br />I had the late shift at work so I decided to make it Friday morning. The mini tarts turned out... horrendous, but the baseless tart was actually quite good! It tastes.. quite okay. I don't know what the real deal tastes like (I've never had South African food before..) but it tastes milkier than an egg tart. Haha. Duh.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZtEqbwgnYejtTmF1BV-NMH7rVCD8WMUgZEZ93fP8cU2vU1Qmi_aw64UZM0u6mD3tUY4WWf7iCPx-5j-sBio-w8f_2dwNbnTB_7cnxwGK4E_dif7qnvqE5Z4AQGA0k24AUQtVXLNpn5xa/s1600/2011-05-14+19.21.02+-+Copy.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZtEqbwgnYejtTmF1BV-NMH7rVCD8WMUgZEZ93fP8cU2vU1Qmi_aw64UZM0u6mD3tUY4WWf7iCPx-5j-sBio-w8f_2dwNbnTB_7cnxwGK4E_dif7qnvqE5Z4AQGA0k24AUQtVXLNpn5xa/s320/2011-05-14+19.21.02+-+Copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5606904715288124354" border="0" /></a><span class="fullpost"><br /><span style="font-weight: bold;">Melktert</span><br /><span style="font-style: italic;">Makes 24 small tarts and a large baseless tart</span><br /><br />16 layers of filo pastry<br />melted butter<br />1 litre milk<br />ground cinnamon<br />100ml sugar<br />100ml cake flour<br />pinch of salt<br />4 egg yolks, lightly beaten<br />4 egg whites, beaten to still peaks<br /><br />Layer 4 layers of filo pastry brushed with melted butter.<br />Cut in 6 squares and arrange into muffin pan.<br />Repeat this with remaining filo pastry.<br /><br />Heat milk with cinnamon.<br /><br />Mix sugar, flour and a pinch of salt in a heatproof bowl.<br />Slowly add in hot milk and mix.<br />Allow to cool.<br /><br />Preheat oven to 180C.<br /><br />Mix in egg yolks. Fold in egg whites.<br />Pour into pastry cases.<br /><br />Bake for 10mins at 180C. Then another 10mins at 160C.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_9c8g211KGVow-5BFTt5MCUB_kiB20kjp18_qMKFeGMO4f5HR2aqSa4QDj8RnQ83658zutcNK1JnY_5QjCfZ1ukAn_AHJjRT1DCceoPtvSP8KSODjHCju7GBtAHLnx_TL3RG8Gzzh0eAx/s1600/2011-05-14+19.20.39+-+Copy.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_9c8g211KGVow-5BFTt5MCUB_kiB20kjp18_qMKFeGMO4f5HR2aqSa4QDj8RnQ83658zutcNK1JnY_5QjCfZ1ukAn_AHJjRT1DCceoPtvSP8KSODjHCju7GBtAHLnx_TL3RG8Gzzh0eAx/s320/2011-05-14+19.20.39+-+Copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5606904708027444498" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPRVD_kK4L1F26qLksLL_10F5ImAoxAelp_utYUWwvTKW6SQa55-FxE3k1bBBIlrUsqU7FGRPtPbUaUPuNmkaUSrdST5xBUR6iL2rfwd8tsE3vVDxuZ_dRkhNedSh_TEEu9gMNnQjOlRE/s1600/P1040241+-+Copy.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPRVD_kK4L1F26qLksLL_10F5ImAoxAelp_utYUWwvTKW6SQa55-FxE3k1bBBIlrUsqU7FGRPtPbUaUPuNmkaUSrdST5xBUR6iL2rfwd8tsE3vVDxuZ_dRkhNedSh_TEEu9gMNnQjOlRE/s320/P1040241+-+Copy.JPG" alt="" id="BLOGGER_PHOTO_ID_5606904720291819458" border="0" /></a><br />Where I went wrong was that I didn't fold the egg whites enough. So most of the egg whites appeared in the little tarts, thus explaining their lumpy appearance. BLAH. :(<br /></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4860121490605975908.post-50207954947884551542011-04-24T22:05:00.007+10:002011-04-25T20:09:44.819+10:00Tea timeI know, it's been a while since I've last posted. I've been and come back from overseas. I've started full time work for over 2 months. But it feels like time has gone by so fast! It feels like only yesterday I was in HK. Oh, I miss HK. I miss travelling. I can't wait to go on my next trip! :D<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRNH-hS2Apba55EpP50-IDY1AAcZpZN8FhBKgib4U6IexE6hWqUQyf2XUzigbiWPdBKfYDVd6VYYe50IQMMCyjygmmxpO8sC9jfw3k6iRwxQXjYsrHA6csETn_K-E3GDh8mhyphenhyphenGCajIrdnD/s1600/P1040191.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRNH-hS2Apba55EpP50-IDY1AAcZpZN8FhBKgib4U6IexE6hWqUQyf2XUzigbiWPdBKfYDVd6VYYe50IQMMCyjygmmxpO8sC9jfw3k6iRwxQXjYsrHA6csETn_K-E3GDh8mhyphenhyphenGCajIrdnD/s320/P1040191.JPG" alt="" id="BLOGGER_PHOTO_ID_5599124056525673154" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqNALUoHP4bCjkmtua7R1JtjF2DJ40uS6HhpKvloLiIwl-GL57i2BcBIHRRtESme3Ec2y3xwBFmyzGeB-wki6pavlpShCbqewBOvQ0WNniEM2jQtCuLlBIiY8AU1pvnHuMiSdArqfcDakt/s1600/P1040203.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqNALUoHP4bCjkmtua7R1JtjF2DJ40uS6HhpKvloLiIwl-GL57i2BcBIHRRtESme3Ec2y3xwBFmyzGeB-wki6pavlpShCbqewBOvQ0WNniEM2jQtCuLlBIiY8AU1pvnHuMiSdArqfcDakt/s320/P1040203.JPG" alt="" id="BLOGGER_PHOTO_ID_5599124515088166914" border="0" /></a><br />So I had a tea party today. Planned, rescheduled.. and was going to reschedule/cancel again. But whatever. I'm tired. Work drains me, then I spend all this time baking/preparing... which makes me just plain tired and in not a very good mood. I've realised that I'm not very good at organising and prioritising time.. Things seem to go rush rush fail for me.<br /><span class="fullpost"><br />Anywho, here's what I made:<br /><br /><span style="font-weight: bold;">Lemon cupcakes with mascarpone frosting</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ub1Qdkt8635Xn-ntN_ZbLYHFfuG3P1zNEsh1X2FTyq_sgkGb6JwhtZsf9lS0GnNoR5ViIyr-3doMSOiq_vxQjTUxLP93DI3j7Ha4Ggok2KiNbncUAwt3yIF3BF72SDHN1mZ6VfEMRvas/s1600/P1040198.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ub1Qdkt8635Xn-ntN_ZbLYHFfuG3P1zNEsh1X2FTyq_sgkGb6JwhtZsf9lS0GnNoR5ViIyr-3doMSOiq_vxQjTUxLP93DI3j7Ha4Ggok2KiNbncUAwt3yIF3BF72SDHN1mZ6VfEMRvas/s320/P1040198.JPG" alt="" id="BLOGGER_PHOTO_ID_5599124063890661266" border="0" /></a><br /><span style="font-weight: bold;">Dark and white chocolate chip mudcake cupcakes</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCzF2PibzzKHe16PwbwORDc0rm_bznbrXwFz_zgnYBkza31L2al2tsrqm42Em1fnR0rzhWN1Ga4zJ9EufX_MrWUws05TMh3kK518EO-WOpa32J-QHLUkNerFRRfJ2hS5SoVNEjtjyOUbNw/s1600/P1040189.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCzF2PibzzKHe16PwbwORDc0rm_bznbrXwFz_zgnYBkza31L2al2tsrqm42Em1fnR0rzhWN1Ga4zJ9EufX_MrWUws05TMh3kK518EO-WOpa32J-QHLUkNerFRRfJ2hS5SoVNEjtjyOUbNw/s320/P1040189.JPG" alt="" id="BLOGGER_PHOTO_ID_5599124047434691570" border="0" /></a><br /><span style="font-weight: bold;">Egg tarts</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFRp_o-I10b6LmhywOWcaj_PW6hj8wD7c1vnNCb7M4EP0aLDuwey05-KDnlgVz5_yhDqobaNq5d95bp6Fz3PlmRs2zOXhpOytrhFwlTUof6-l3MXrak_M1pHOE0aJ9dvnk3CqndXUoOf4P/s1600/P1040194.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFRp_o-I10b6LmhywOWcaj_PW6hj8wD7c1vnNCb7M4EP0aLDuwey05-KDnlgVz5_yhDqobaNq5d95bp6Fz3PlmRs2zOXhpOytrhFwlTUof6-l3MXrak_M1pHOE0aJ9dvnk3CqndXUoOf4P/s320/P1040194.JPG" alt="" id="BLOGGER_PHOTO_ID_5599124052653032562" border="0" /></a><br /><span style="font-weight: bold;">Black sesame macarons with white chocolate ganache</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnDRKu85G0cR93SNwaUtYRrgUUgNfyNflNteEH1lbEUn7uhqiMvtQPrP7j658fx6Qb65BLC5Bm_RkTer_LVWzChELF-3pgq2duZD00yiPkNVeuLuCkgK2TDO8givAKOZMVat7ZBg_9Ulbg/s1600/P1040196.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnDRKu85G0cR93SNwaUtYRrgUUgNfyNflNteEH1lbEUn7uhqiMvtQPrP7j658fx6Qb65BLC5Bm_RkTer_LVWzChELF-3pgq2duZD00yiPkNVeuLuCkgK2TDO8givAKOZMVat7ZBg_9Ulbg/s320/P1040196.JPG" alt="" id="BLOGGER_PHOTO_ID_5599124057043986642" border="0" /></a><span style="font-style: italic;">Makes approx 36 macarons</span><br /><br />150g almond meal<br />50g black sesame powder<br />300g icing sugar<br />190g egg whites<br />60g caster sugar<br /><br />Sift almond meal, black sesame and icing sugar twice.<br />Beat egg whites until soft peaks. Add caster sugar slowly and beat until smooth and glossy.<br />Fold egg whites into almond mixture.<br />Pipe onto lined baking trays.<br />Leave uncovered for 1 hour in order for a skin to form.<br />Bake in a preheated oven at 120C for 15-20mins.<br />Remove from oven and allow to cool.<br />If macaron halves are hard to remove, place the baking paper on top of some water.<br />Sandwich two macaron halves together with white chocolate ganache.<br /><br /><br /><span style="font-weight: bold;">Vanilla macarons with chocolate ganache</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8IIIAfDU-gwyj-i5n3jn2KNWS7_lOWsXkUB9cY0_S3UbUCtrtFj1ZAmGz6kqINjpwHEOrePuKl7FRk_tiR9kDlSjS7t9yQEO7KtL8xKVJkO2biRY_7s2Ni0XBkGGvEskMPW1J1nyycZzg/s1600/P1040207.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8IIIAfDU-gwyj-i5n3jn2KNWS7_lOWsXkUB9cY0_S3UbUCtrtFj1ZAmGz6kqINjpwHEOrePuKl7FRk_tiR9kDlSjS7t9yQEO7KtL8xKVJkO2biRY_7s2Ni0XBkGGvEskMPW1J1nyycZzg/s320/P1040207.JPG" alt="" id="BLOGGER_PHOTO_ID_5599124521844964690" border="0" /></a><br /><span style="font-weight: bold;">Chicken and mayo sandwiches</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP5p4Q0IDYxmb1osV8cId9vd1NClpzUsb1zcbOg4Ew_7oCCVyL-g7b0NTtPUCtd5nhGE6sR7oB4hKKBCUoH3Yr-3RABvn7ZSJQxuimCmqX47ClZ7X0UxYIqXeLVX1YEaGD8ZbWMRDyOcaM/s1600/P1040206.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP5p4Q0IDYxmb1osV8cId9vd1NClpzUsb1zcbOg4Ew_7oCCVyL-g7b0NTtPUCtd5nhGE6sR7oB4hKKBCUoH3Yr-3RABvn7ZSJQxuimCmqX47ClZ7X0UxYIqXeLVX1YEaGD8ZbWMRDyOcaM/s320/P1040206.JPG" alt="" id="BLOGGER_PHOTO_ID_5599124519667434226" border="0" /></a><br /><span style="font-weight: bold;">Smoked trout and cucumber sandwiches</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinoytgU5uoa-E1_J-H9HyuNlQAVw-Gzs2dGHzz0TTBhOjerHkDJhg3CyqSJCY3NAecOg8XFAV36yXisUg8pspPeG9WdXNsy0WcZC3_kjGYw6EfsoVxU4JCUBD_Nx2dfFN19sR48wJ5hEgs/s1600/P1040205.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinoytgU5uoa-E1_J-H9HyuNlQAVw-Gzs2dGHzz0TTBhOjerHkDJhg3CyqSJCY3NAecOg8XFAV36yXisUg8pspPeG9WdXNsy0WcZC3_kjGYw6EfsoVxU4JCUBD_Nx2dfFN19sR48wJ5hEgs/s320/P1040205.JPG" alt="" id="BLOGGER_PHOTO_ID_5599124519146721474" border="0" /></a><br /><a style="font-weight: bold;" href="http://i-bake-for-you.blogspot.com/2010/01/ho-hum-yum-yum.html">Hommus dip</a><br /><br /><span style="font-weight: bold;">Tzatziki dip</span><br /><br />Anyway, thanks to all those that came! :) I'm sorry that I didn't have the time to make more or anything better..<br /></span>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-4860121490605975908.post-78727202705028085262011-01-07T17:34:00.006+11:002011-01-19T16:25:54.959+11:00Kueh bangkitI made some pandan kueh bangkit. It's about a month till Chinese New Year. This year though, I'll be overseas during the lunar new year, so I won't have time to make many things. :( Boo..<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6I3ZlzeX2XEbFmvhUChWCbW2Bb0_nzjO_yQ3mVByVQiDIPqWfnx-uTkIp1ICm2D1CEek-QtQxDD1G9Imoar7WgDR2T3OH8QYCAe8PSpW_I8YOCulSxxfX3ijLnZz21ZyWrTRaIUK4SeK/s1600/P1030392+%25282%2529.jpg"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMW3aeJbwpr9wgeca2x7P7xl8EngAw2L2Szwl1i8wR8bdjA6qPh47Nt_lrI9cHNyDOAWB1eoLxxGZwpYp_aPOhGaPKsBQCNjaxpKQBYVpgz10IaEfNbI-SVmLpHGl_r1116fqJ1KSoH3_/s1600/P1030394+%25282%2529.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMW3aeJbwpr9wgeca2x7P7xl8EngAw2L2Szwl1i8wR8bdjA6qPh47Nt_lrI9cHNyDOAWB1eoLxxGZwpYp_aPOhGaPKsBQCNjaxpKQBYVpgz10IaEfNbI-SVmLpHGl_r1116fqJ1KSoH3_/s320/P1030394+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5559331247729866098" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwEUbrZmeWIITkAyLxU9uX08kHubOXiNS0gLu1UcM4erNW5xBDZ0VDkCwM6btnFVZaA9V6NVIQ7-meRmIPb8MnNC_WpPZWIP7oXvAo1EeUXfBuzva3GNPavB2WAR3ntztI9woUGM9LOHGq/s1600/P1030400+%25282%2529.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwEUbrZmeWIITkAyLxU9uX08kHubOXiNS0gLu1UcM4erNW5xBDZ0VDkCwM6btnFVZaA9V6NVIQ7-meRmIPb8MnNC_WpPZWIP7oXvAo1EeUXfBuzva3GNPavB2WAR3ntztI9woUGM9LOHGq/s320/P1030400+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5559331265440898626" border="0" /></a><br />Oh well. I used the <a href="http://i-bake-for-you.blogspot.com/2010/02/cny-kueh-bangkit.html">same recipe as I used last year</a>. So they basically look and taste the same :P<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6I3ZlzeX2XEbFmvhUChWCbW2Bb0_nzjO_yQ3mVByVQiDIPqWfnx-uTkIp1ICm2D1CEek-QtQxDD1G9Imoar7WgDR2T3OH8QYCAe8PSpW_I8YOCulSxxfX3ijLnZz21ZyWrTRaIUK4SeK/s1600/P1030392+%25282%2529.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH6I3ZlzeX2XEbFmvhUChWCbW2Bb0_nzjO_yQ3mVByVQiDIPqWfnx-uTkIp1ICm2D1CEek-QtQxDD1G9Imoar7WgDR2T3OH8QYCAe8PSpW_I8YOCulSxxfX3ijLnZz21ZyWrTRaIUK4SeK/s320/P1030392+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5559331245874483906" border="0" /></a><span class="fullpost"><br /><span style="font-weight: bold;">Kueh bangkit</span><br /><span style="font-style: italic;">Makes about 150 bite sized pieces</span><br /><br />500g tapioca starch<br />250ml coconut cream<br />200g sugar<br />3 egg yolks<br />1 tsp pandan essence<br /><br />Dry fry tapioca starch in a large clean dry wok for about 30mins, on low heat.<br />Leave to cool overnight or for a few days.<br />Melt sugar in coconut cream over low heat. Remove from heat.<br />Allow to cool slightly before adding egg yolk.<br />Add in flavouring.<br />Slowly add liquid into tapioca starch until a dough is formed.<br />The dough should be matte and not glossy, so add the liquid bit by bit so you don't add too much. (If you do, you'd have to dry fry some more tapioca starch..)<br />Roll out and cut using cookie cutters.<br />Bake in a preheated 160C oven for about 15-20mins (depending on the size of your shapes.)<br />Allow to cool completely on cooling rack before storing in an air tight container.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljV_HDhR9-SnEE-YyVwIWuCrVlxJpxfip34Mt4Z_sgSF-p-NnaUHxqdCpeA5DN0CDDRDl6ON0aObnWawT2qF-9tPER6A6OXPVsaVxdl-84Fi7MK_I53MnvxKkba2aYnHF_ZWkp4QnatRI/s1600/P1030399+%25282%2529.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljV_HDhR9-SnEE-YyVwIWuCrVlxJpxfip34Mt4Z_sgSF-p-NnaUHxqdCpeA5DN0CDDRDl6ON0aObnWawT2qF-9tPER6A6OXPVsaVxdl-84Fi7MK_I53MnvxKkba2aYnHF_ZWkp4QnatRI/s320/P1030399+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5559331253931350946" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg24END_lpHBNNRpvQpcsT9u63boXHJ9O8DGyxHnytGgcvsBT8VRCblm5kOSl7byZTwDEVjjHOIMsdM7bsFx4APlE1GwCoJDNgNZSx2p1aXYbRgTVHGa7AHaYFkxxf-fN-APlBVWgIC0Tkg/s1600/P1030396+%25282%2529.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg24END_lpHBNNRpvQpcsT9u63boXHJ9O8DGyxHnytGgcvsBT8VRCblm5kOSl7byZTwDEVjjHOIMsdM7bsFx4APlE1GwCoJDNgNZSx2p1aXYbRgTVHGa7AHaYFkxxf-fN-APlBVWgIC0Tkg/s320/P1030396+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5559331252204392514" border="0" /></a><br /></span>Unknownnoreply@blogger.com3