tag:blogger.com,1999:blog-46585330973190416482024-02-03T00:37:15.412+08:00my buttery fingersa clumsy baker prone to drop things who loves butterWendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-4658533097319041648.post-40742079771079616382011-07-23T00:52:00.000+08:002011-07-23T00:52:19.433+08:00Singapore<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm7.static.flickr.com/6148/5964451466_d606771561.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://farm7.static.flickr.com/6148/5964451466_d606771561.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Merlion Park</td></tr>
</tbody></table>Hi everyone! I just came back from a trip to Singapore! Since I haven't been baking much lately, I've decided to share some of the delicious food I had there!<br />
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Singapore is a multi-cultural city and its cuisine has Chinese, Malay, Indian, Nyonya and Western influences so I was able to eat lots of different things hehe. So we shall let the photos speak for themselves:<br />
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<tr><td class="tr-caption" style="text-align: center;"><b>Hainanese Chicken Rice</b>: I've had chicken rice three times in Singapore, and in my opinion "<a href="http://www.fivestarchickenrice.com/">Five Star Hainanese Chicken Rice</a>" had the best. Juicy and flavourful chicken + perfectly done rice - good enough to eat by itself or coupled with the chili, ginger or soya sauce. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b>Nasi Lemak</b>: Coconut rice accompanied by ikan bilis (fried anchovies), peanuts, fish cake, fried chicken wings and an egg. And of course a generous dollop of sambal chilli sauce. The rice is very fragrant, but not too heavy to eat despite the addition of coconut milk to cook the rice.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b>Char Kway Teow:</b> Stir-fried noodles with black sauce, bean sprouts, chives and preserved sausages. It's done over a strong fire so some bits were charred, but in a good way that it makes the noodles more tasty. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b>Laksa</b>: noodles, fishcake, prawns, egg, bean curd and sprouts cooked in a spicy coconut milk soup. Slurp slurp. </td></tr>
</tbody></table>And of course, the baker in me had to go try out some famous dessert places in Singapore too :D<br />
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<tr><td class="tr-caption" style="text-align: center;"><b>Canele Patisserie Chocolaterie</b>: I sampled two cakes - Le Royale (chocolate hazelnut mousse cake) and the Macha (green tea mousse + matcha biscuit + chestnut cremeux + almond crumble) - they are both heavenly! I wish I could go back and sample all their cakes!</td></tr>
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<tr><td style="text-align: center;"><a href="http://farm7.static.flickr.com/6126/5963900617_05bba1e30e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://farm7.static.flickr.com/6126/5963900617_05bba1e30e.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Obolo Patisserie</b>: Their macarons are simply awesome, mostly because of the huge amount of filling in them :) The cakes here are New York Cheesecake, Le Cassis and Mango Passionfruit Cheesecake. I love how they are all intricately decorated! The cakes did not disappoint either - smooth cheesecakes but not too heavy. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b>Flor Patisserie:</b> A shop opened by the Japanese Chef Yamashita. We had the Strawberry Souffle Cheesecake and the Berry Berries. Both were light and refreshing! </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Tom's Palette Ice Cream Parlour: they serve freshly made home-made ice cream, in a myriad of flavours - salted egg yolk, chamomile, durian, melt and sizzle candy, rosemary and apple....I had the salted yuzu and salted caramel cheesecake flavours - I was in ice cream heaven, nuff said. <br />
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I also got the chance to have a chat with the owner, and he really does have a passion for experimenting flavours with ice cream - very inspiring. I say the hour or so spent in that shop was definitely one of the highlights of my trip!</td></tr>
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So that's about it with regards to food I had in Singapore! Check out my <a href="http://www.flickr.com/photos/wenday/sets/72157627131038467/">Flickr Photostream</a> for other pictures I took!Wendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.com3tag:blogger.com,1999:blog-4658533097319041648.post-27569740511370320762011-06-22T00:32:00.000+08:002011-06-22T00:32:46.947+08:00Lemon Cream Puffs<div class="separator" style="clear: both; text-align: center;"><a href="http://farm4.static.flickr.com/3267/5857259492_5cd1b67cd3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm4.static.flickr.com/3267/5857259492_5cd1b67cd3.jpg" /></a></div><div><br />
</div><div>I've been trying to blog once a week this summer. Since the last time I wrote here, I started two summer jobs! So life has started to become busy again. Today I asked my boss if I could work at home instead, so it was kinda like a day off for me. So I baked. </div><div><br />
</div><div>I've been spending alot of time flipping through my cookbooks and thought that cream puffs might be a good idea since I haven't had one since last summer! I chose the lemon cream puffs because it isn't a flavour that is offered at Beard Papa and it is a very summery flavour, perfect for the 30C+ temperature in Hong Kong right now.</div><div><br />
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</div><div>These puffs are made of choux pastry spiked with some lemon zest, and there are two fillings inside - lemon curd and sweetened whipped cream. </div><div><br />
</div><div>This is my first time making lemon curd and it's pretty similar to making the custard for ice cream! I'm glad that I didn't end up with any scrambled egg bits. However I found it to be a bit tart from my liking and my sister thought that it was a tad too buttery. I think I would prefer a meyer lemon curd, but I don't think any grocery store in Hong Kong sells them! </div><div><br />
</div><div>Nevertheless, the whipped cream helped balance out the tartness of the lemon curd so the cream puff was still a delight to eat! I still haven't mastered how to make the choux pastry bake up really nice and crispy, so it was not as crunchy as I liked it to be. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2503/5857259646_a5175361a1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm3.static.flickr.com/2503/5857259646_a5175361a1.jpg" /></a></div><div><br />
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</div><div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://www.facebook.com/pages/My-Buttery-Fingers/172405722818964" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="50" src="http://www.hubspot.com/Portals/53/images//facebook-icon.png" style="cursor: move;" width="50" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>NEW!</b> My Buttery Fingers is now on <a href="https://www.facebook.com/pages/My-Buttery-Fingers/172405722818964">Facebook</a>!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">If you liked this post, go and give it a 'Like' - thank you for your support :)</div></div><div><br />
</div><div><div><b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b></div><div><b><span class="Apple-style-span" style="font-size: large;">Lemon Cream Puffs</span></b></div><div><i>Adapted from Chou Cream No Hon by Junko Iida</i></div><div><br />
</div><div>Makes 10-12 cream puffs</div><div><br />
</div><div><b>For the choux pastry</b></div><div>60g cake flour</div><div>40g unsalted butter, diced</div><div>50ml water</div><div>50ml milk</div><div>2g sugar</div><div>1g salt</div><div>2 eggs</div><div>2 tbsp lemon zest</div><div><br />
</div><div>Method for making the choux pastry is same as the one <a href="http://mybutteryfingers.blogspot.com/2009/12/cookie-topped-cream-puffs-and-little.html">here</a>, add in the milk with the water and stir in the lemon zest last. Oven times and temperatures are the same.</div><div><br />
</div><div><b>For the lemon curd</b></div><div>2 eggs</div><div>2 yolks</div><div>150g sugar</div><div>100ml lemon juice</div><div>80g unsalted butter, diced</div><div><br />
</div><div>Whisk together the eggs, yolks and sugar in a small saucepan. Heat over medium heat, whilst stirring until the mixture thickens slightly.</div><div>Off the heat, whisk in the lemon juice. Continue heating whilststirring until the mixture thickens to a pipeable consistency. Remove from the heat, mix in the butter until thoroughly incorporated. Cool the lemon</div><div>curd over an ice bath, stirring occasionally.</div><div><br />
</div><div><b>For the whipped cream</b></div><div>100ml whipping cream</div><div>15g sugar</div><div><br />
</div><div>Whip the cream and sugar to stiff peaks.</div><div><br />
</div><div><b>Assembly</b></div><div>Cut off the tops of the puffs, around 1/3 from the top. Pipein the lemon curd using a plain tip. </div><div>Using a star tip, pipe a small mound of whipped cream on top. </div><div>Serve immediately or the shells will become soggy.</div></div><div><br />
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</div><div>Hehe my sister took this picture of Yoshi, waiting to devour the cream puffs :) </div>Wendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.com1tag:blogger.com,1999:blog-4658533097319041648.post-55884923127058880532011-06-14T14:16:00.000+08:002011-06-14T14:16:12.715+08:00Matcha Souffle Roll Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5029/5820626488_281dfb480d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm6.static.flickr.com/5029/5820626488_281dfb480d.jpg" /></a></div><br />
Alrighty, here comes the first food post of 2011! Even if it's already June!<br />
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Since I got back to Hong Kong, I've been more keen on making desserts that involve more Asian flavours. I've baked this matcha roll cake and two batches of <a href="http://mybutteryfingers.blogspot.com/2010/03/matcha-mochi-cakes.html">matcha mochi cakes</a> already! Maybe it's because I've had way too many chocolate and maple glazed doughnuts from Tim Hortons throughout the year that I kind of want to switch to other flavours!<br />
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This is my first time making a roll cake because I always found it to be scary, trying to roll up such a fragile cake - I mean, I'm bound to accidentally squish it somewhere or make all the filling leak out!<br />
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Flipping through my beloved collection of cookbooks that I couldn't bring to Canada, this was the first recipe that caught my eye. It's another one from a Japanese cookbook that is translated into Chinese. I really like these cookbooks because they often contain recipes that are hard to find online, and usually the flavours are very suitable to the Asian palate as they never too sweet and heavy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2604/5820064445_ec5294816d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm3.static.flickr.com/2604/5820064445_ec5294816d.jpg" /></a></div><br />
The roll cake turned out to be a success! The cake was really soft and cottony, and since it only uses vegetable oil it was very light but at the same time, it was also quite moist. The filling is a simple sweetened whipped cream spiked with matcha - can't go wrong with that, as it reminds you of <a href="http://mybutteryfingers.blogspot.com/2009/07/ice-cream-dorayaki.html">matcha ice cream</a>! It complemented the cake very well - a little bite of heaven in your mouth.<br />
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Matcha is really one of my favourite flavours in summer because it is just so refreshing, and the vibrant green colour really cheers you up. One tiny complaint is that I couldn't find Japanese canned ed beans (anko) at the grocery stores near me, because a thin layer of red bean filling on the cake, topped with the cream would be perfect!<br />
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Oh well, I guess that's another excuse to make this again when I can get my hands on the red beans!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.facebook.com/pages/My-Buttery-Fingers/172405722818964" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="50" src="http://www.hubspot.com/Portals/53/images//facebook-icon.png" width="50" /></a></div><b>NEW!</b> My Buttery Fingers is now on <a href="https://www.facebook.com/pages/My-Buttery-Fingers/172405722818964">Facebook</a>!<br />
If you liked this post, go and give it a 'Like' - thank you for your support :)<br />
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<b><span class="Apple-style-span" style="font-size: large;">Matcha Souffle Roll Cake</span></b><br />
<i>adapted from 'wa sweet recipe' by Fukuda Junko </i><br />
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Makes 1 cake roll baked in a 29cm x 29 cm pan<br />
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<b>Cake</b><br />
4 eggs, separated<br />
70g sugar<br />
30ml vegetable oil<br />
60ml water<br />
80g flour<br />
10g matcha powder<br />
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<b>Cream Filling</b><br />
1tbsp matcha powder<br />
2tbsp sugar<br />
1tbsp hot water<br />
150ml whipping cream<br />
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Optional: 100g red bean paste (in original recipe, I forgot to buy it), matcha powder and icing sugar for decoration<br />
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1. Preheat oven to 190C, sift together matcha powder and flour, line baking pan with parchment paper.<br />
2. <b>Prepare the cake</b>: Whisk the egg yolks and 30g of the sugar together, add in the oil, combine, then water and finally the flour/matcha mixture. Lightly whisk until well combined.<br />
3. Whip the egg whites with half the remaining sugar until frothy, add the remaining sugar and whip until soft peaks form.<br />
4. Using a whisk, mix in 1/3 of the beaten egg whites with the flour mixture. Mix in the remaining egg whites with a light hand to prevent losing air bubbles. Switch to a spatula and fold the mixture until no streaks of white remain.<br />
5. Spread the cake mixture onto the pan and even off the top. Bake at 190C for 12-15 minutes<br />
6. Let the cake layer cool down slightly and cover with cling film or a moist tea towel, let rest until completely cool.<br />
7. <b>Prepare the cream filling:</b> combine the matcha powder, sugar and hot water to form a smooth paste. Let cool.<br />
8. Whip the whipping cream with the matcha paste mixture until it reaches a spreadable consistency.<br />
9. Gently peel off the parchment paper from the cake and lay it on a sheet of cling film slightly larger than the cake itself. If using red bean paste, spread it over evenly onto the cake. Spread the cream filling evenly on, you might not need all of it (eat it - yum yum), leaving a slight border on one edge. Roll the cake up tightly, wrap the cling film around it and chill in the freezer for at least an hour.<br />
10. Sift on icing sugar and matcha powder for decoration if desired.Wendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.com4tag:blogger.com,1999:blog-4658533097319041648.post-75988933702995765102011-06-11T18:31:00.003+08:002011-06-11T18:41:07.374+08:00Finally...Back to Blogging!<div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
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<i>(This is going to be a long post with good and bad news, but please bear with me!)</i></div><div><br />
</div>Um...Hello? Is anyone out there?<br />
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</div><div>It's been a year since I last posted. I mean, one school year. Last August I began university in Montreal, and that was when I last posted - as a happy little freshman, enjoying the first week of school and new found freedom. But it didn't stay long like that. </div><div><br />
</div><div>I think the reason as to why I stopped blogging is pretty obvious - school. Although I've always taken my studies very seriously, I used to think I was pretty good at balancing school and fun, and baking did use to be what I did to take a break. But being it university just doesn't permit you to do so. When everyone around you is really hardworking, it's so hard to not follow. I don't even remember exactly why 'school' suddenly became <i>so</i> important to me. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2726/5820246677_406fda2502.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm3.static.flickr.com/2726/5820246677_406fda2502.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>My first semester was just...sad. Being away from home for so long meant that I was really homesick - sometimes I didn't even have an appetite (this is very rare for me) and I was so stressed out that I lost a lot of weight (first time in a few years!). Blogging was nowhere near the top of my priorities when you have textbooks to read, assignments to complete, groceries to buy, dinner to cook, apartment to clean, laundry to do...and the list goes on. Not to mention the depressing snow storms that I'm not used to at all! </div><div><br />
</div><div>But I'm glad that my second semester was a lot better, because the support of my family (through skype), my new friends as we got closer, my fellowship small group and of course, <a href="http://www.flickr.com/photos/wenday/5539169742/in/photostream">Jesus</a> :) so I think I did manage to adapt to university life after all, and I got to know myself more. I really want to say a huge <b>THANK YOU </b>to<b> </b>those people who have been there for me for this past year - and you know who you are!</div><div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2153/5820626358_4dd3a464d5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm3.static.flickr.com/2153/5820626358_4dd3a464d5.jpg" /></a></div><br />
ANYHOW, I am now back in <b>Hong Kong</b> for summer! Which means - back to blogging! I sincerely apologize for the long hiatus! That's the good news, and now comes the bad:</div><div><br />
</div><div>A few days ago when I was Googling my blog's name (as I was too lazy to type in the url on my sister's computer), I came across a Facebook page, as I thought coincidentally, named "My Buttery Fingers" too. Being curious, I clicked the link...only to find a strangely familiar '<a href="http://mybutteryfingers.blogspot.com/2009/04/about.html">About Me</a>' section. </div><div><br />
</div><div>I proceeded to click on the link to the blog itself...and I was just utterly speechless. The owner of the blog took the liberty of not only copying my blog name, but also my tagline, and the EXACT same <a href="http://mybutteryfingers.blogspot.com/2009/04/about.html">About Me</a> section, only replacing my name and age with her's...what the heck?!</div><div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29Jeds6DdF2ilyf-dYPjtTRaaVSYuirWQvvWNs6vPHe9ntPPZ5eOuT1ttC7_5_BAS4x3TFoK25SYZbK9wMB1sIGRD5Kcmf7rpfNW0AF_iSAcKny5r31k-hScn3zgqqjZ7zt6VsG3CEqU/s400/angry-birds-holiday_news.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29Jeds6DdF2ilyf-dYPjtTRaaVSYuirWQvvWNs6vPHe9ntPPZ5eOuT1ttC7_5_BAS4x3TFoK25SYZbK9wMB1sIGRD5Kcmf7rpfNW0AF_iSAcKny5r31k-hScn3zgqqjZ7zt6VsG3CEqU/s320/angry-birds-holiday_news.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This was me when I saw the words 'my buttery fingers' on that site.</td></tr>
</tbody></table>I don't even know where to start. At the very least, I am extremely annoyed and upset about someone copying from my site. And come on, why would you even need to copy the About Me page?! I guess this person doesn't really know herself. Maybe I should feel sorry for her because she has zero creativity and brainpower to even write an introduction about herself?</div><div><br />
</div><div>I don't want to link that site, but if you want to see it for yourself a simple search on Google will lead you there. I already emailed the blog owner, only to get a reply with no sincere apology and even a sentence from her that sounded as if it was perfectly alright to copy <b>MY</b> work. She still has not changed or deleted the content copied from me, and has downright refused to change her blog name because she is, apparently a "legal business". <i>Pft. </i></div><div><br />
</div><div>Does anyone have suggestions as to what I can or should do now? </div><div><br />
</div><div>Well, I am certainly not going to shut down my blog just because a silly imposter has decided to copy my work. I just think that my readers should be aware that I am not the one plagiarizing (because I created this blog earlier than she did). I am going to continue and share my work as I have before on My Buttery Fingers, so watch out for new posts with delicious desserts and photos! </div><div><br />
</div><div>Thank you for your support! </div><div><br />
</div><div><b>PS: My Buttery Fingers (<i>this</i> blog, the real one) now has a <a href="https://www.facebook.com/pages/My-Buttery-Fingers/172405722818964">Facebook page!</a> Feel free to go give it a 'Like' if you enjoy reading my blog :) </b><br />
<b><br />
</b></div>Wendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.com4tag:blogger.com,1999:blog-4658533097319041648.post-39451190886423214832010-09-07T22:08:00.011+08:002011-06-11T18:04:28.157+08:00Blueberry Muffins - Blogging from the Land of Maple Syrup!<div style="text-align: center;"><img alt="" border="0" src="http://farm5.static.flickr.com/4128/4945172727_e0ca18b4a8.jpg" style="cursor: hand; cursor: pointer; height: 333px; width: 500px;" /></div><div><br />
</div>Bonjour from Montreal! This is my first post since I've arrived in Canada around two weeks ago. I've started to settle in already - adapting to the colder weather, cooking for myself, getting around the city and - the most tedious parts - cleaning my room and doing the laundry. Nonetheless, I have been really enjoying my time here in this beautiful city (especially the frsh air, green grass and blue skies!) both during frosh week and just going around with friends. <a href="http://www.flickr.com/photos/wenday/sets/72157624724979457/">Here</a> are some pictures taken around Montreal:<br />
<div><br />
</div><div><div style="text-align: center;"><a href="http://farm5.static.flickr.com/4106/4945163009_9d5d0fe16d_m.jpg"><img alt="" border="0" src="http://farm5.static.flickr.com/4106/4945163009_9d5d0fe16d_m.jpg" style="cursor: pointer; height: 160px; width: 240px;" /></a> <img alt="" border="0" src="http://farm5.static.flickr.com/4087/4945731514_3e4c025e5d_m.jpg" style="cursor: pointer; height: 160px; width: 240px;" /></div><div style="text-align: center;"><a href="http://farm5.static.flickr.com/4153/4945767912_6352cd0277_m.jpg"><img alt="" border="0" src="http://farm5.static.flickr.com/4153/4945767912_6352cd0277_m.jpg" style="cursor: pointer; height: 160px; width: 240px;" /></a> <img alt="" border="0" src="http://farm5.static.flickr.com/4075/4945740992_a1e459ea3e_m.jpg" style="cursor: pointer; height: 160px; width: 240px;" /></div></div><div style="text-align: center;"><br />
</div><div>But the best part is that I have an oven in my apartment!! That means I'll get to contin</div><div>ue baking here! I was <i>so</i> happy to see it when I moved in. During grocery shopping the other day I finally picked up a few basic ingredients and I whipped up these blueberry muffins to share with my roommates.</div><div><br />
</div><div style="text-align: center;"></div><div><div style="text-align: center;"><img alt="" border="0" src="http://farm5.static.flickr.com/4147/4945809352_fa954c9bcc.jpg" style="cursor: hand; cursor: pointer; height: 333px; width: 500px;" /></div></div><div><br />
</div><div>In Hong Kong I never really had any good blueberries before because they're really expensive, but here they're considerably cheaper and a lot fresher too. I like eating my berries in a product more than by itself, so blueberry muffins were the perfect thing - easy to make and delicious to eat. I'm glad all my roommates like them (well they were gone by the end of the day) - permanent taste testers for this year!</div><div><br />
</div><div style="text-align: center;"><img alt="" border="0" src="http://farm5.static.flickr.com/4133/4945239407_8a0246a301.jpg" style="cursor: hand; cursor: pointer; height: 333px; width: 500px;" /></div><div></div><div><br />
</div><div>These muffins are light, just sweet enough to balance the tang of the berries and have a delightfully, slightly crunchy top. I had some trouble figuring out how the oven works, and it seemed like they were not baking. I peeked inside the oven and it turns out that there is no heating element on the top, but somehow the tops browned as well. Can anyone help out here?</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><img alt="" border="0" src="http://farm5.static.flickr.com/4093/4945218501_60c4d10d45.jpg" style="cursor: hand; cursor: pointer; height: 333px; width: 500px;" /></div><div><br />
</div><div>I also splurged and got myself a stick blender, so I've been whipping up berry-banana smoothies everyday for breakfast too. It's a real handy tool and I love it to bits! With the freedom to cook and eat whatever I want now, I'm sure I will be trying out many new recipes and dishes - can't wait to share them all with you, successful or not!</div><div><br />
</div><div>Anyway I have a class soon (yes I'm blogging in the library again) so I'll leave you with the link to the recipe from <a href="http://smittenkitchen.com/2010/08/perfect-blueberry-muffins/">Smitten Kitchen</a>. The only thing different I got was that the recipe made 12 muffins instead of 9 or 10 for me. And they are awesome drizzled with maple syrup :) </div>Wendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.com13tag:blogger.com,1999:blog-4658533097319041648.post-24620586384429009702010-08-16T00:36:00.009+08:002010-08-19T00:13:21.907+08:00Matcha Cheesecake, Apologies and an Announcement<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4121/4900107189_1972c56073.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4121/4900107189_1972c56073.jpg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4079/4900698864_7b220eeb4d.jpg"><br /></a>Hello everyone!<br /><br />First comes the apologies - I know I've been an extremely bad blogger this year/summer. Yes, I promised that I'd post more frequently after <span class="blsp-spelling-error" id="SPELLING_ERROR_0">IB</span> was over...but who knew that summer was going to fly past so fast?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4079/4900698864_7b220eeb4d.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4079/4900698864_7b220eeb4d.jpg" alt="" border="0" /></a>Which leads me into the "announcement" - in the blink of an eye, I am about to embark on the next phase of my journey in life. In two days' time, I will be leaving <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Hong</span> Kong for university (college) in...wait for it...*drum roll*....<span style="font-weight: bold;">Montreal, Canada! </span>So My Buttery Fingers will be moving it's base kitchen over there too!<br /><br />My last month was basically filled with shopping for clothes and supplies, seeing friends off, packing things, sorting out things for college, helping out at my church's English class and a camp - hence the lack of blogging.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4096/4900109269_ffb1057e97.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm5.static.flickr.com/4096/4900109269_ffb1057e97.jpg" alt="" border="0" /></a>I really don't know what the state of my "kitchen" in Montreal will be like - will there be an oven? An electric mixer? Are there spatulas around? It's impossible that I move my tools over there so I'll just have to make do with what's waiting for me there. I'll most likely be on a much tighter budget for groceries as an overseas student, so it would be necessary to save up for baking :(<br /><br />As for the recipe for this post, I bring you this baked <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Matcha</span> Cheesecake I made quite awhile ago. It's from a Japanese cookbook dedicated to cheesecakes my sister gave me for my last last birthday, which she insisted I bake from. This <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">cheesecake</span> is not too rich but still has a great creamy texture. The <span class="blsp-spelling-error" id="SPELLING_ERROR_4">matcha</span> taste stands out quite well - with it's always refreshing taste, it makes these luscious <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">squares</span> fit for eating in summer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4114/4900699550_dd815a044d.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4114/4900699550_dd815a044d.jpg" alt="" border="0" /></a>The recipe also comes with a white chocolate topping on top, but I found it quite <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">unnecessary</span> as the taste didn't stand out quite well and baked into quite an unattractive colour! I would omit it next time.<br /><br />Hope you'll all enjoy this for now! Next post will be from Canada (land of maple syrup, yay) !<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_7">Matcha</span> (Green Tea) Cheesecake</span></span><br /><span style="font-style: italic;">Adapted from Cheese Cake Book by <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Junko</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Fukuda</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Yasuyo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Shida</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Kumiko</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Yanase</span> (Original Recipe in Chinese)</span><br /><br />Base<br />80g Digestive biscuits, crushed into fine crumbs<br />30g Unsalted butter, melted<br /><br />Filling<br />250g Cream cheese<br />80g + 2 tsp Sugar (measure separately)<br />50g Whipping cream<br />1 Egg<br />1 tbsp Flour<br />2 tsp <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Matcha</span> powder<br />1tbsp Brandy (I used rum)<br /><br />White Chocolate Topping<br />20g Whipping cream<br />100g White chocolate, chopped<br /><br />1. Preheat the oven to 160 C.<br />2. Mix digestive biscuit crumbs with melted butter, press into 8-in square pan. Chill until the filling is prepared.<br />3. Using a mixer, beat the cream cheese and sugar together until smooth and creamy. Beat the egg in a separate bowl and mix it into the cream cheese mixture. Sift in the flour and combine.<br />4. Set aside 25g of the cream cheese batter. Beat in the brandy, <span class="blsp-spelling-error" id="SPELLING_ERROR_15">matcha</span> powder and the 2tsp of sugar into the remaining batter. Pour in the <span class="blsp-spelling-error" id="SPELLING_ERROR_16">matcha</span> batter into the pan, <span class="blsp-spelling-error" id="SPELLING_ERROR_17">smoothen</span> the top and chill until needed.<br />5. Place the cream and white chocolate into separate microwaveable bowls. Nuke the cream for 10-20 seconds until very hot, and the chocolate for 20 seconds. Mix the hot cream into the chocolate and blend well. Set aside until cool, and then mix in the previously set aside cream cheese batter.<br />6. Drizzle or pipe the white chocolate batter onto the <span class="blsp-spelling-error" id="SPELLING_ERROR_18">matcha</span> batter into a pattern. There might be some leftover white chocolate batter. Bake the cheesecake for 35-40 minutes. Cool the cake in the pan until it reaches room temperature, chill for 2-3 hours. Remove from the pan and cut into squares.Wendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.com6tag:blogger.com,1999:blog-4658533097319041648.post-82310167667073093492010-07-26T21:47:00.004+08:002010-07-26T23:04:56.041+08:00Taiwan Gradtrip (Food) Diary: Day 4 - Kaohsiung<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4100/4830951760_cbb09a4013.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4100/4830951760_cbb09a4013.jpg" alt="" border="0" /></a><span style="font-style: italic;">Hi guys - I just got back my 8D7N graduation trip to Taiwan! We travelled to three main destinations in Taiwan: </span><a style="font-style: italic;" href="http://wikitravel.org/en/Kenting">Kenting National Park</a><span style="font-style: italic;">, </span><a style="font-style: italic;" href="http://wikitravel.org/en/Kaohsiung">Kaohsiung City</a><span style="font-style: italic;"> and </span><a style="font-style: italic;" href="http://wikitravel.org/en/Taipei">Taipei City</a><span style="font-style: italic;">. The trip was amazing - was filled with fun, adventure, laughs and of course, wonderful food which I am desperate to share with you!</span> In the next few posts I will write about where we went, what we did and the food we ate - sort of like a travel diary so I can remember this fantastic trip. I hope you'll find it entertaining and helpful if you decide to travel to Taiwan in the future!<span style="font-size:130%;"><br /><br /><a href="http://mybutteryfingers.blogspot.com/2010/06/taiwan-gradtrip-food-diary-day-1.html">Day 1</a> | <a href="http://mybutteryfingers.blogspot.com/2010/06/taiwan-gradtrip-food-diary-day-2.html">Day 2</a> | <a href="http://mybutteryfingers.blogspot.com/2010/06/taiwan-gradtrip-food-diary-day-3.html">Day 3</a> | Day 4<br /></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Itinerary: Day 4</span></span><br /></div>Breakfast at hotel > British Consulate at Takao > Ramen Lunch > Fisherman's Wharf > Taiwan Sugar Museum > Shopping at Dream Mall > <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Liuhe</span> Night Market<br /><br />To be completely honest, I don't think Kaohsiung has that many places to visit as a tourist and the places we went on Day 3 were not very interesting, maybe it's because the whole day was rainy and dreary (but I'm going to talk about them anyway for the sake of remembering what we did). Picture above is taken at the Formosa Boulevard <span class="blsp-spelling-error" id="SPELLING_ERROR_1">MRT</span> Station.<br /><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Do: Former British Consulate</span><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4073/4822428393_7af1ccd4bf.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4073/4822428393_7af1ccd4bf.jpg" alt="" border="0" /></a>This beautiful building was built a long time ago, and it is now a museum type of building that has exhibitions displaying information about Kaohsiung's historical relationship with Britain. It takes a few flights of stairs to get up here, and you will be rewarded with a stunning view of Kaohsiung's port. (<a href="http://eng.taiwan.net.tw/m1.aspx?sNo=0002121&id=5279">Info + directions</a>)<br /><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Lunch: <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Ramen</span> Place We Stumbled Upon</span><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4075/4822439805_57b7c336e7.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 167px;" src="http://farm5.static.flickr.com/4075/4822439805_57b7c336e7.jpg" alt="" border="0" /></a>We sort of got lost on our way trying to get to the Fisherman's Wharf, and we found this little <span class="blsp-spelling-error" id="SPELLING_ERROR_3">ramen</span> place on the street and it did not <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">disappoint</span>. I had a Pork <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Ramen</span> with <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Shoyu</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Tamago</span> (<span class="blsp-spelling-error" id="SPELLING_ERROR_8">soya</span> sauce eggs). The soup was very good - flavourful and rich, whilst the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">ramen</span> was perfectly chewy. The pork slices were also very tender. NT100 for the <span class="blsp-spelling-error" id="SPELLING_ERROR_10">ramen</span>, eggs and coke with free refill - very reasonable price!<br /><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Do: <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Fishermen's</span> Wharf </span><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4121/4822427893_5835966c3a.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 230px;" src="http://farm5.static.flickr.com/4121/4822427893_5835966c3a.jpg" alt="" border="0" /></a>A few restaurants along the harbour and that's pretty much it. We spent some time playing <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">arcade</span> games inside the tiny shopping centre instead! (<a href="http://eng.taiwan.net.tw/m1.aspx?sNo=0002121&id=A12-00068">Info + directions</a>)<br /><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Do: Taiwan Sugar Museum</span><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4117/4830337391_fc3ea6d936.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4117/4830337391_fc3ea6d936.jpg" alt="" border="0" /></a>This is the old site of a sugar factory and houses some displays about sugar refining. Lined with trees and flowers, it's a great place to walk around and photograph. There was even an underground tunnel to walk through - the kind where people used to go into during bombings! There is also a shop selling lots of food - ranging from <span class="blsp-spelling-error" id="SPELLING_ERROR_13">ice cream</span>, black sugar syrup to egg rolls. I bought a red-bean yeast ice dessert (NT 35) - it tasted a little strange, as the yeast ice had an alcohol flavour. I still don't know exactly what it was!<br /><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Do: Shopping at Dream Mall </span><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4096/4822429805_91a1aa68cd.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4096/4822429805_91a1aa68cd.jpg" alt="" border="0" /></a>We originally wanted to take a ride on the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">Ferris</span> wheel on the roof of the mall, but it was raining again so didn't go. The mall is packed full with a wide range of shops, but since most of the stuff was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">available</span> in <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Hong</span> Kong we didn't buy much. There is a food court in the basement selling a wide range of food. The curry rice I had there was mediocre through...but the bakery there sells awesome custard-filled buns! (<a href="http://eng.taiwan.net.tw/m1.aspx?sNo=0002121&id=13794">Info + directions</a>)<br /><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:130%;">Eat: <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Liuhe</span> Night Market<br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4117/4823050108_9508476f1b.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4117/4823050108_9508476f1b.jpg" alt="" border="0" /></a>This is the best thing about Kaohsiung! Amazing food condensed along two short streets :) The day we went was just after the Dragon Boat Festival, so there was a parade going on and we even got to see fireworks! Now onto the food:<br /><br /><span style="font-weight: bold;">Deep Fried Cheese </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4134/4830339913_7d89789ed3_m.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 240px; height: 160px;" src="http://farm5.static.flickr.com/4134/4830339913_7d89789ed3_m.jpg" alt="" border="0" /></a><br />This is basically some <span class="blsp-spelling-corrected" id="SPELLING_ERROR_18">mozzarella</span> cheese wrapped with a spring roll wrapper then deep fried. The crispy skin gives way to a delightfully creamy centre, and it came with a <span class="blsp-spelling-error" id="SPELLING_ERROR_19">wasabi</span>-mayo dipping sauce, yum. NT60/5 pieces<br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4139/4823056180_652dea7ef0_m.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 240px; height: 160px;" src="http://farm5.static.flickr.com/4139/4823056180_652dea7ef0_m.jpg" alt="" border="0" /></a><span style="font-weight: bold;">Deep Fried Cuttlefish</span><br />The cuttlefish pieces were a bit too salty for my liking but was quite chewy. Very fragrant as it was tossed with <span class="blsp-spelling-error" id="SPELLING_ERROR_20">deep fried</span> garlic. NT30/packet<br /><br /><br /><br /><span style="font-weight: bold;"><br /><br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_21">Fishballs</span> in Soup</span> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4099/4823055978_79193b0b29_m.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 240px; height: 160px;" src="http://farm5.static.flickr.com/4099/4823055978_79193b0b29_m.jpg" alt="" border="0" /></a><br />The <span class="blsp-spelling-corrected" id="SPELLING_ERROR_22">fish balls</span> were bouncy and chewy and tasted quite fresh. They also sell pork balls, dumplings and vegetables in soup. NT40/bowl<br /><br /><span style="font-weight: bold;"><br /><br /><br /><br /><br />Pepper Beef Buns</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4135/4822438957_f5343ce9d8_m.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 240px; height: 160px;" src="http://farm5.static.flickr.com/4135/4822438957_f5343ce9d8_m.jpg" alt="" border="0" /></a><br />My first pepper beef bun in Taiwan. Peppery and juicy beef filling with a crunchy bread shell, yummy! <span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br />Papaya Milk</span> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4139/4822439779_8597f85446_m.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 160px; height: 240px;" src="http://farm5.static.flickr.com/4139/4822439779_8597f85446_m.jpg" alt="" border="0" /></a><br />The perfect refreshment after all the deep fried food! I've always loved papaya milk, but the papaya milk in Taiwan is just like ambrosia - chock full of papaya flavour and all the sweetness is from the fruit and not from sugar. I want one right now! :p NT40/cup<br /><br /><br />Also <span class="blsp-spelling-error" id="SPELLING_ERROR_23">alot</span> of other things to taste - kebabs, Turkish <span class="blsp-spelling-error" id="SPELLING_ERROR_24">icecream</span>, seafood, fruits...if only I had a bigger stomach! (<a href="http://eng.taiwan.net.tw/m1.aspx?sNo=0002121&id=2245">Info + directions</a>)Wendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.com2tag:blogger.com,1999:blog-4658533097319041648.post-91149641836620632672010-06-28T18:03:00.006+08:002010-06-28T18:54:25.958+08:00Taiwan Gradtrip (Food) Diary: Day 3 - Kenting/Kaohsiung<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4101/4742068238_987636fa3a.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4101/4742068238_987636fa3a.jpg" alt="" border="0" /></a><span style="font-style: italic;">Hi guys - I just got back my 8D7N graduation trip to Taiwan! We travelled to three main destinations in Taiwan: </span><a style="font-style: italic;" href="http://wikitravel.org/en/Kenting">Kenting National Park</a><span style="font-style: italic;">, </span><a style="font-style: italic;" href="http://wikitravel.org/en/Kaohsiung">Kaohsiung City</a><span style="font-style: italic;"> and </span><a style="font-style: italic;" href="http://wikitravel.org/en/Taipei">Taipei City</a><span style="font-style: italic;">. The trip was amazing - was filled with fun, adventure, laughs and of course, wonderful food which I am desperate to share with you!</span> In the next few posts I will write about where we went, what we did and the food we ate - sort of like a travel diary so I can remember this fantastic trip. I hope you'll find it entertaining and helpful if you decide to travel to Taiwan in the future!<span style="font-size:130%;"><br /><br /><a href="http://mybutteryfingers.blogspot.com/2010/06/taiwan-gradtrip-food-diary-day-1.html">Day 1</a> | <a href="http://mybutteryfingers.blogspot.com/2010/06/taiwan-gradtrip-food-diary-day-2.html">Day 2</a> | Day 3<br /><a href="http://mybutteryfingers.blogspot.com/2010/06/taiwan-gradtrip-food-diary-day-2.html"></a></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Itinerary: Day 3</span></span><br /></div>Breakfast > Packed up > Lunch at Kenting Main Street > Travel to Kaohsiung (2-hour van ride) > Checked into hotel > Dinner at beef noodles shop > Walk along Love River and take Boat ride<br /><br />We didn't do much this day as we had to travel back to Kaohsiung for the next part of our trip. We were going to visit Kenting Farm in the morning, but it was raining too hard for us to go out :( I thought I would be able to live up my Pioneer Woman dream by taking photos of cows and pastures :(<br /><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Eat: Lunch at Yi Ben Lo Mei</span><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4119/4741431011_1e7ed639a2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 353px;" src="http://farm5.static.flickr.com/4119/4741431011_1e7ed639a2.jpg" alt="" border="0" /></a>This is a place that specialises in soya sauce dishes. It's a casual restaurant where the customers can pick their own ingredients from the variety of meats, vegetables and noodles, which is then cooked up with their specialty soya sauce.<br /><br />I chose to have vegetables, an egg, some pork balls with mushrooms and some noodles. I really liked their sauce as its slightly sweet, not too salty or heavy and it had hints of spice. The noodles were the best; they had a texture similar to that of the noodles in Mi Goreng (Indonesian noodles) and it really mopped up all the sauce, so it was very tasty! Price depends on what you pick to eat - probably around NT100-200.<br /><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:130%;">Eat: Dinner at Gang Yuan Beef Noodles</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4136/4741431083_84d11a09f8.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 353px;" src="http://farm5.static.flickr.com/4136/4741431083_84d11a09f8.jpg" alt="" border="0" /></a>My, my...even mentioning the words "beef noodles" can make me salivate instantly...I really miss it from Taiwan! First we ordered some cold cucumber sticks with garlic, sesame and chilli oil, which were very tasty and refreshing.<br /><br />As for the beef noodles, we had the tossed variety this time and it was just absolutely delicious! The noodles were thick and chewy - my kinda noodles - and the sauce was just thick enough to slightly coat the noodles. The beef was tender and well-flavoured. Perfect eaten with a dash of chilli oil.<br /><br />We shared a bowl of noodles between two, and a plate of cucumbers between 4 - NT63 each.<br /><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:130%;">Do: Love River, Kaohsiung<br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4140/4741431703_043dee3452.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4140/4741431703_043dee3452.jpg" alt="" border="0" /></a>This river is supposedly a landmark of Kaohsiung, but it wasn't very interesting to see. A boat ride at NT80 each takes you up and down the river, but when we went it was almost Dragon Boat Festival so we only travelled up half the river.<br /><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Eat: Macarons from Le Petit Prince Bakery</span><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4123/4742066868_da3f9ec816.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4123/4742066868_da3f9ec816.jpg" alt="" border="0" /></a>The macarons were quite dissapointing - they a bit too dry and crumbly, not much flavour and very little filling. NT120 per bag.Wendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.com2tag:blogger.com,1999:blog-4658533097319041648.post-86408643563734882622010-06-19T13:06:00.020+08:002010-06-28T18:49:14.037+08:00Taiwan Gradtrip (Food) Diary: Day 2 - Kenting<div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1229/4720435327_2fd9fab866.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm2.static.flickr.com/1229/4720435327_2fd9fab866.jpg" alt="" border="0" /></a><span style="font-style: italic;">Hi guys - I just got back my 8D7N graduation trip to Taiwan! We travelled to three main destinations in Taiwan: </span><a style="font-style: italic;" href="http://wikitravel.org/en/Kenting">Kenting National Park</a><span style="font-style: italic;">, </span><a style="font-style: italic;" href="http://wikitravel.org/en/Kaohsiung">Kaohsiung City</a><span style="font-style: italic;"> and </span><a style="font-style: italic;" href="http://wikitravel.org/en/Taipei">Taipei City</a><span style="font-style: italic;">. The trip was amazing - was filled with fun, adventure, laughs and of course, wonderful food which I am desperate to share with you!</span> In the next few posts I will write about where we went, what we did and the food we ate - sort of like a travel diary so I can remember this fantastic trip. I hope you'll find it entertaining and helpful if you decide to travel to Taiwan in the future!<br /><br /></div><span style="font-size:130%;"><a href="http://mybutteryfingers.blogspot.com/2010/06/taiwan-gradtrip-food-diary-day-1.html">Day 1</a> | <a href="http://mybutteryfingers.blogspot.com/2010/06/taiwan-gradtrip-food-diary-day-2.html">Day 2</a> | <a href="http://mybutteryfingers.blogspot.com/2010/06/taiwan-gradtrip-food-diary-day-3.html">Day 3</a></span><span style="font-size:130%;"><a href="http://mybutteryfingers.blogspot.com/2010/06/taiwan-gradtrip-food-diary-day-2.html"></a></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Itinerary: Day 2</span></span><br /></div>Breakfast > Sightseeing around Kenting [ChuanFan Rock (船帆石), Elulanbi Lighthouse (鵝鑾鼻燈塔)] > Lunch at HengChun Ancient Town > Dead Coral Beach (星砂灣) > MaoBiTou Park (貓鼻頭) > Water Activities at ChuanFan Rock Beach (船帆石沙灘) > Dinner at Amy's Cucina<br /><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:130%;">Do: Sightseeing Around Kenting<br /><br /></span></div><span style="font-weight: bold;">ChuanFan Rock (船帆石)</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1070/4721087544_d05b5d7467_m.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 240px; height: 160px;" src="http://farm2.static.flickr.com/1070/4721087544_d05b5d7467_m.jpg" alt="" border="0" /></a><br />A rock that is apparently eroded to look like a ship's sail. From the side as seen on the photo, it is supposed to look like President Nixon's profile. It was raining like nobody's business when we passed by, so we only took photos from the car.<br /><br /><br /><span style="font-weight: bold;">Elulanbi Lighthouse (鵝鑾鼻燈塔)</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1257/4721089628_22d6ab1828_m.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 240px; height: 160px;" src="http://farm2.static.flickr.com/1257/4721089628_22d6ab1828_m.jpg" alt="" border="0" /></a><br />This was built by the British when they were in Taiwan. A small trail from there leads to the most southern point of Taiwan (which again we didn't go due to the rain). It was still pouring like mad, so we were all donned in kiddy yellow plastic raincoats!<br /><br /><span style="font-weight: bold;"><br />Dead Coral Beach (星砂灣)</span> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1107/4721094710_cd5c37d707_m.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 240px; height: 160px;" src="http://farm2.static.flickr.com/1107/4721094710_cd5c37d707_m.jpg" alt="" border="0" /></a><br />The beach is not composed of fine sand, but rather, thousands of irregularly shaped pieces of dead coral that has been washed onshore! We had a fun time finding corals that resembled certain objects...and finally the sun came out at this point.<br /><br /><span style="font-weight: bold;"><br />MaoBiTou Park (貓鼻頭)</span> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1319/4720447761_1d35c498ff_m.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 240px; height: 160px;" src="http://farm2.static.flickr.com/1319/4720447761_1d35c498ff_m.jpg" alt="" border="0" /></a><br />The views from here was just incredible - you could see a huge stretch of where the South China Sea meets the Luzon Strait.<br /><br /><br /><br /><br /><br /><br /><div style="text-align: center; font-weight: bold;"><span style="font-size:130%;">Eat: Lunch at HengChun Ancient Town<br /></span><div style="text-align: left;">Braised Pork Noodles and Soya Sauce Eggs<br /></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4064/4713887446_0a2e8eff47.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 353px;" src="http://farm5.static.flickr.com/4064/4713887446_0a2e8eff47.jpg" alt="" border="0" /></a>We wouldn't have noticed this humble, dimly-lit noodles store if our driver had not pointed it our for us. Apparently it has been cooking up these bowls of delicious noodles for 60 years already - the old lady cooking them up told us that the bowls used have been there as long as the shop has been in business!<br /><br />Their eggs were just awesome - lightly drizzled with a thick, slightly sweet, oyster sauce reduction, and went really well with the eggs. There is a choice of either noodles in soup or tossed noodles in a sauce. I went for the tossed option - the braised pork was very flavourful and tender. The noodles were a tad too soft for my liking, but tossed with the sauce, a few dashes of black vinegar and chili sauce, it was good enough for me to finish the whole bowl. (NT40/bowl of noodles; NT 40/plate of 4 eggs)<br /><br /><span style="font-weight: bold;">Tofu Dessert</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4049/4713248047_a8fde29654.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4049/4713248047_a8fde29654.jpg" alt="" border="0" /></a>This is a milk-flavoured tofu pudding dessert, with red bean soup. I loved the milky flavour of the tofu, and it went really well with the generous amount of red beans. They also sell their tofu with a huge variety of other toppings. (NT35)<br /><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Do: Water Activities</span></span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4034/4713249251_6bfd5c7659.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4034/4713249251_6bfd5c7659.jpg" alt="" border="0" /></a>So, after sightseeing and our stomachs taken care of, we went to do some water activities at ChuanFan Rock Beach (船帆石沙灘). We thought it would be something chilled; but in fact the activities were REALLY exhilarating. We were screaming, shouting, and holding on for dear life! In fact, our triceps and bicpes and back muscles hurt for a few days - even wearing our backpacks hurt. Nonetheless thinking back it was really fun - despite me falling into the water upon a particular sharp bend! (NT450/per person, 3 different rides, around 1.5hrs)<br /><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Eat: Dinner at Amy's Cucina</span><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4022/4713887276_a546d0880c.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 222px;" src="http://farm5.static.flickr.com/4022/4713887276_a546d0880c.jpg" alt="" border="0" /></a>Amy's Cucina is a restaurant located towards the end of Kenting Main Street. The eight of us ordered food to share:<br /><br /><span style="font-weight: bold;">Pizza: </span>We ordered two flavours, Supreme and Mexican Beef. Both had lots of cheese (yay), and I particularly liked their chunky tomato sauce - it was chock full tomato flavour and was laid on quite thickly. Base was a bit too dry.<br /><br /><span style="font-weight: bold;">Baked Seafood Rice:</span> They were very generous with the seafood - prawns, clams, scallops and fish...delicious combined with the creamy white sauce and golden brown cheese topping.<br /><br /><span style="font-weight: bold;">Creamy Pesto Chicken Pasta: </span>The pesto cream sauce was the best - the fresh basil scent and flavour really came through. Chicken pieces were a bit dry.<br /><br /><span style="font-weight: bold;">Spaghetti Carbonara:</span> Lots of bacon and a very rich sauce. Nothing too special, but it's all good as it's hard to find a decent Carbonara in HK!<br /><br /><span style="font-weight: bold;">Baked Cheesecake:</span> Perfect for me as the had the slightly sour lemon flavour that I love to balance the richness of the filling, and the browned top made it look very appetizing. Base went well with the filling, not too sweet and quite buttery.<br /><br />We shared all of this, NT200 each.<br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Eat: Mangoes!! </span><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4013/4713248671_b36d3c4022.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4013/4713248671_b36d3c4022.jpg" alt="" border="0" /></a>Yes, even something as simple as mangoes is worth writing about. Our driver treated us to these mangoes, and oh, I haven't had such sweet and fragrant mangoes for a long long time! They were really juicy too, and none of the ones we had were sour. Perfect end to the day!<br /><br /><span style="font-weight: bold;">Note on Transport:</span> We hired a driver and 8-person van for the day, which cost us NT5000 in total. They will also help plan your day and recommend what to do so you can get the most our of your day. Service time is around 8-9 hours. A great option for us car license-less students!<br />(Leader Travel Service Co, leader1388@yahoo.com.tw)<br /><span style="font-style: italic;"></span>Wendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.com2tag:blogger.com,1999:blog-4658533097319041648.post-11851594568495270022010-06-18T13:43:00.018+08:002010-06-28T18:49:59.459+08:00Taiwan Gradtrip (Food) Diary: Day 1 - Kenting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4032/4711594930_83b0465c90.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4032/4711594930_83b0465c90.jpg" alt="" border="0" /></a><br />Hi guys - I just got back my 8D7N graduation trip to Taiwan! We travelled to three main destinations in Taiwan: <a href="http://wikitravel.org/en/Kenting">Kenting National Park</a>, <a href="http://wikitravel.org/en/Kaohsiung">Kaohsiung City</a> and <a href="http://wikitravel.org/en/Taipei">Taipei City</a>. The trip was amazing - was filled with fun, adventure, laughs and of course, wonderful food which I am desperate to share with you!<br /><br />In the next few posts I will write about where we went, what we did and the food we ate - sort of like a travel diary so I can remember this fantastic trip. I hope you'll find it entertaining and helpful if you decide to travel to Taiwan in the future!<br /><br /><span style="font-size:130%;"><a href="http://mybutteryfingers.blogspot.com/2010/06/taiwan-gradtrip-food-diary-day-1.html">Day 1</a> | <a href="http://mybutteryfingers.blogspot.com/2010/06/taiwan-gradtrip-food-diary-day-2.html">Day 2 </a>| <a href="http://mybutteryfingers.blogspot.com/2010/06/taiwan-gradtrip-food-diary-day-3.html">Day 3</a></span><br /><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Itinerary</span></span><span style="font-weight: bold;font-size:130%;" >: Day 1</span><br /></div><span style="font-size:100%;">10am flight from Hong Kong to Kaohsiung > Took a rented van to <a href="http://wikitravel.org/en/Kenting">Kenting National Park</a> (2 hour ride) > Hotspring at SiChongQi </span><span style="font-size:100%;">area (四重溪)</span><span style="color: rgb(0, 0, 0);font-size:100%;" ><a style="text-decoration: none;" href="http://uukt.idv.tw/uukt/street-C.htm"> </a></span><span style="font-size:100%;">> Dinner and Snacks at HengChun Ancient Town (恆春鎮) > ChuHuo</span> <span style="font-size:100%;">Scenic Area (出火)</span><span style="font-size:100%;"> > More snacking along <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Kenting</span> Main Street </span><br /><br /><div style="text-align: center;"><span style="font-weight: bold;font-size:130%;" ><span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Accommodation</span> in <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Kenting</span></span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4014/4711520752_d03a5378e4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4014/4711520752_d03a5378e4.jpg" alt="" border="0" /></a>We stayed at a hostel called <a href="http://www.ktfun.idv.tw/home.asp">Farm Guest House</a> (<span class="cn">牧場旅棧</span>), where the eight of us stayed in a small hut to ourselves. It had two bedrooms, two toilets and a little 'living room' area, and the hut was adorably decorated with a cow theme! They also provide delicious breakfast, which were freshly made, toasted <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">sandwiches</span> as well as pudding, milk tea and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">soy</span> milk. The location was perfect for us - less than 10 minutes walk from the busy <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Kenting</span> Main Street, but just far away enough for some peace and quiet.<br /><span style="font-weight: bold;font-size:130%;" ><br /></span><div style="text-align: center;"><span style="font-weight: bold;font-size:130%;" >Do: <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Hotspring</span></span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1308/4711523026_302e3e173d.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm2.static.flickr.com/1308/4711523026_302e3e173d.jpg" alt="" border="0" /></a><br />There are many <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">hot springs</span> clustered around the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">SiChongQi</span> area. The Japanese-style one we went to had around 6 pools, with varying temperatures. Some <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">hot springs</span> require you to be nude, so remember to ask before entering! Ours <span class="blsp-spelling-error" id="SPELLING_ERROR_10">cost</span> NT220 for unlimited time.<br /><span style="font-weight: bold;font-size:130%;" ><br /></span><div style="text-align: center;"><span style="font-weight: bold;font-size:130%;" >Eat: <span class="blsp-spelling-error" id="SPELLING_ERROR_11">HengChun</span> Ancient Town</span><br /></div><span style="font-weight: bold;">Beef Noodles</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4058/4710873243_6c312ca2b5.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4058/4710873243_6c312ca2b5.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4046/4710872435_36d09669fb.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4046/4710872435_36d09669fb.jpg" alt="" border="0" /></a>Our driver recommended this shop to us. We didn't want to stuff ourselves just yet as we wanted to leave room for food later in the night, so we ordered a plate of vegetables (NT100) and 4 bowls of beef noodles (NT80/bowl) to share. The soup base was my favourite component; very rich, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">mildly</span> spicy and was packed with the aromatic flavours of spices. The noodles were not chewy enough for my liking, and the beef was quite flavourful and tender.<br /><br /><span style="font-weight: bold;">Deep-fried Chicken and Sweet Potato Chips</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4023/4711516600_feb48ea0bb.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm5.static.flickr.com/4023/4711516600_feb48ea0bb.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4031/4711517612_1948bd18da.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4031/4711517612_1948bd18da.jpg" alt="" border="0" /></a>Whilst walking around the main street, we spotted this small shop that sold freshly fried food, and we ordered some to share. The chicken and chips were fried upon ordering and was then tossed with some <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">parsley</span> and pepper-salt. I loved the chips as the sweet, tender centre contrasted really well with the seasonings. The chicken was succulent and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">surprisingly</span>, not overcooked. Unfortunately it wasn't open yet when we went back for more :( (NT160 total)<br /><br /><span style="font-weight: bold;">Green Beans Shaved Ice</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4032/4711517968_13746f0fc7.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm5.static.flickr.com/4032/4711517968_13746f0fc7.jpg" alt="" border="0" /></a>Our driver treated us for this, how nice! A specialty of the town, it consisted of a small mountain of shaved ice on a bed of chewy, tapioca 'noodles' and <span class="blsp-spelling-error" id="SPELLING_ERROR_15">nata</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_16">de</span> coco drizzled generously with a sticky syrup and cooked green beans. It was a bit too sweet for our <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">taste buds</span>, but it was very refreshing!<br /><span style="font-weight: bold;"><br /></span><div style="text-align: center;"><span style="font-weight: bold;"><span style="font-size:130%;">Do: </span></span><span style="font-weight: bold;font-size:130%;" >Fireworks at <span class="blsp-spelling-error" id="SPELLING_ERROR_18">ChuHuo</span></span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4020/4710879147_60c2a69c9d.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4020/4710879147_60c2a69c9d.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4017/4710879877_ff754f8883.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm5.static.flickr.com/4017/4710879877_ff754f8883.jpg" alt="" border="0" /></a>The <span class="blsp-spelling-error" id="SPELLING_ERROR_19">ChuHuo</span> Special Scenic Area's attraction are the spontaneous flames on the ground. We brought fireworks from <span class="blsp-spelling-error" id="SPELLING_ERROR_20">HengChun</span> and ignited them here, where we did some "Fireworks Painting". Don't worry, it is perfectly safe and none of us got hurt. When we went pass the area the next time, the flames were still burning brightly despite the rain!<br /><span style="font-size:130%;"><span style="font-weight: bold;"><br /></span></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Eat: <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Kenting</span> Main Street </span></span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4032/4711522350_31b141c2de.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4032/4711522350_31b141c2de.jpg" alt="" border="0" /></a><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_22">Kenting</span> Main Street is the heart of the area and was bustling with locals, tourists and vendors. There are numerous numbers of stalls selling a range of local snacks, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_23">restaurants</span> offering a variety of cuisines (Japanese, Italian, Thai) as well as many shops selling beach clothing and souvenirs.<br /><span style="font-weight: bold;"><br />Green Tea and Milk Tall Soft Serve Ice Cream</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1278/4710877951_596fb822c9.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm2.static.flickr.com/1278/4710877951_596fb822c9.jpg" alt="" border="0" /></a>A refreshing treat to kick off our crazy food night! It was very very tall, and despite being slightly too watery, the green tea flavour really came through and was perfect with the milk taste. (NT 30)<br /><br /><span style="font-weight: bold;">Grilled Meat and Sausages</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4067/4711520308_6052853037.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4067/4711520308_6052853037.jpg" alt="" border="0" /></a>I had a grilled sausage, which tasted more like a Chinese preserved sausage so it was a bit too heavy and a tad oily, hence took up valuable stomach capacity! I'd <span class="blsp-spelling-corrected" id="SPELLING_ERROR_24">definitely</span> recommend sharing this. They also serve grilled glutinous rice sausages, lamb and pork ribs. (NT30/sausage)<br /><br /><span style="font-weight: bold;">Korean BBQ Beef (<span class="blsp-spelling-error" id="SPELLING_ERROR_25">Bulgogi</span>) Roll</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4051/4711519022_9c3d042f52.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4051/4711519022_9c3d042f52.jpg" alt="" border="0" /></a><br />This is my favourite find on the whole street - it's just SO good! The seaweed is the Korean kind - crispy and salty - which wraps around shredded lettuce, <span class="blsp-spelling-error" id="SPELLING_ERROR_26">kimchi</span>, corn and a generous amount of juicy <span class="blsp-spelling-error" id="SPELLING_ERROR_27">bulgogi</span>. The meld of salty, sweet, spicy and savoury is just perfect! They also have other choices of chicken and pork. (NT60)<br /><span style="font-weight: bold;"><br />Mini <span class="blsp-spelling-error" id="SPELLING_ERROR_28">Dorayaki</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4054/4710876547_ae8be1e055.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4054/4710876547_ae8be1e055.jpg" alt="" border="0" /></a>This stall sells a myriad of <span class="blsp-spelling-error" id="SPELLING_ERROR_29">dorayaki</span> (Japanese pancake sandwiches) flavours, such as red bean, custard, black sesame, peanut, strawberry and chocolate. The pancake is quite fluffy and not too sweet, but overall it was a bit dry. (NT100 for 7)<br /><br /><span style="font-weight: bold;">Fresh Milk </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4066/4710877551_91269f8624.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm5.static.flickr.com/4066/4710877551_91269f8624.jpg" alt="" border="0" /></a>The owner claims that the milk is fresh from the nearby <span class="blsp-spelling-error" id="SPELLING_ERROR_30">Kenting</span> Farm. The consistency is similar to that of <span class="blsp-spelling-error" id="SPELLING_ERROR_31">Hong</span> Kong milk, but a little more rich and creamier. I love drinking milk, so it was still good for me. (NT30).<br /><br />And after all the crazy eating, we went back to our hostel and had a good night's sleep.<span style="font-weight: bold;"></span><span style="font-size:130%;"><span style="font-weight: bold;"><br /></span></span>Wendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.com2tag:blogger.com,1999:blog-4658533097319041648.post-23502380620898203152010-05-29T11:46:00.007+08:002010-05-29T15:03:40.881+08:00Chicken and Mushroom Risotto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4032/4638163224_8d1ef32536.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4032/4638163224_8d1ef32536.jpg" alt="" border="0" /></a><br />Well, I'm finally back - I've officially finished the IB Diploma on Monday and my summer holiday has started! But strangely enough, and I really don't know exactly why - I haven't been dying to bake after exams. (Gasp!)<br /><br />Maybe it's because prom is coming up next week and I want to make sure my dress fits, or because there's no one to share my bakes with, or because I gained an absymal number of pounds from too much snacking during revision, or simply because I was just exhausted after 4 weeks of hell and all I wanted to do was just...sleep.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4034/4638163934_acf7b758ae.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4034/4638163934_acf7b758ae.jpg" alt="" border="0" /></a><br />However I did do some cooking. I really ought to try a few new dishes this summer, and learn a few Chinese dishes off my mum, because once I'm off to uni I'll have to feed myself, and I can't just eat brownies and cookies all day! At the moment I'm very keen on trying some Japanese and Korean dishes. Anyway, I made this Chicken and Mushroom Risotto for dinner the other day and it was not bad at all!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3389/4638166242_3d9469ff2d.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm4.static.flickr.com/3389/4638166242_3d9469ff2d.jpg" alt="" border="0" /></a><br />It's the first time I've made risotto using the stir-stir-stir-over-the-stove method (I tried <a href="http://www.flickr.com/photos/wenday/3149238233/in/set-72157621921318937/">oven-baked risotto</a> before) and I must say it's pretty tiring, standing over the stove for almost an hour making this dish! It just seemed forever before the rice would absorb the stock become soft.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4021/4638165558_0cbb2436ba.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4021/4638165558_0cbb2436ba.jpg" alt="" border="0" /></a><br />But the result was totally worth it. Even without the addition of cream, the risotto was still perfectly creamy but not heavy, the rice was done just right - soft with just a bit of bite. I used shiitake and white button mushrooms which gave a lovely blend of mushroom flavours. I can't wait to make risotto again - probably one with sun dried tomatoes next!<br /><br />(Also fingers crossed that my baking crave will come back soon :S I really want to use this summer well and try baking new things!)<br /><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Chicken and Mushroom Risotto</span></span><br /><span style="font-style: italic;">Serves 4</span><br /><br />250g arborio rice<br />1 small onion, chopped<br />2 cloves garlic, minced<br />300g mushrooms, sliced<br />4 chicken fillets, cut into bite size pieces<br />1L chicken stock<br />20g butter<br />3 tbsp olive oil<br />40g parmesan, grated<br />salt and pepper to taste<br /><br />1. Fry the chicken pieces in 2tbsp olive oil until golden brown and cooked. Transfer to a plate and set aside.<br />2. Heat the remaining oil and butter in a large pan, add the garlic and onions and cook until onion is translucent. Meanwhile, in a small saucepan, bring the stock to a simmer.<br />3. Add the sliced mushrooms to the onions and stir around to coat them with oil. Cook until mushrooms soften and release their juices.<br />4. Stir in the rice. A ladle at a time, add in the hot chicken stock and stir the mushroom-rice mixture until all the stock is absorbed. Repeat until rice is cooked - chewy, but not yet mushy - taste to check.<br />5. Season risotto with salt and pepper, and stir in the cooked chicken pieces. Stir in the grated parmesan. Plate up the risotto, and sprinkle on more parmesan prior to serving.Wendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.com3tag:blogger.com,1999:blog-4658533097319041648.post-51349569774300231802010-04-21T10:04:00.006+08:002010-04-21T21:04:16.791+08:00A Temporary Farewell<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4017/4539400135_e8eb273a3c.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4017/4539400135_e8eb273a3c.jpg" alt="" border="0" /></a>For those who check out my <a href="http://www.flickr.com/photos/wenday/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Flickr</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">photostream</span></a> from time to time, you may have seen a sudden <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">bombardment</span> of random school photos - class photos, photos of people dressed up as <span class="blsp-spelling-error" id="SPELLING_ERROR_3">soliders</span> or fictional characters and photos with 200-odd heads peeking at you.<br /><br />As you may have guessed, last week was my last ever week of high school and the whole of Year 13 dressed up according to different themes for each day - we had "Uniform with a Twist Day", "Fictional Characters Day" (my friends and I dressed up as red card <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">soldiers</span> from Alice in the Wonderland), "<span class="blsp-spelling-error" id="SPELLING_ERROR_5">LAIRE</span> Day" (which is basically everyone dressing up as warriors of sorts and we had a whole year 'battle' at lunchtime) and on the last day, we all wore our <span class="blsp-spelling-error" id="SPELLING_ERROR_6">KGV</span> Class of 2010 shirts that one of our classmates designed.<br /><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4038/4529912493_fa2336db8b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 331px; height: 220px;" src="http://farm5.static.flickr.com/4038/4529912493_fa2336db8b.jpg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4069/4530369191_3672e6ac4f.jpg"> <img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 218px;" src="http://farm5.static.flickr.com/4069/4530369191_3672e6ac4f.jpg" alt="" border="0" /></a> </div>I guess the title of this post has two meanings. To my readers, I'm going to be having my first exam in exactly 13 days from today, so I will be initiating a baking and blogging ban on myself. It's going to be hard on me, but these exams, strictly speaking is going to determine the next phase of my life - university. Maybe it's the Chinese genes or something, I'm quite a study freak, so in the next 6 weeks my life is going to be revolved around study notes and past papers. My last exam is on May 24<span class="blsp-spelling-error" id="SPELLING_ERROR_7">th</span> and I promise that I'll be posting then, so a temporary farewell!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4014/4522274284_dfa267d35c.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4014/4522274284_dfa267d35c.jpg" alt="" border="0" /></a>To my year group and myself, it's sure been hard to say farewell to high school. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">After all</span>, it is the place we have gone to everyday and grown up in for the last 7 years. We've all changed so much, matured so much, experienced so much and learned so much more than we would have imagined upon of first step into <span class="blsp-spelling-error" id="SPELLING_ERROR_9">KGV</span>. To quote from our Head Girl's extremely fitting speech on our last assembly - <span style="font-style: italic;">"I came to this school a one man wolf pack."</span> I think this line really says it all, and I am so glad that in these 7 years I have met so many people, made friends with so many people, cried and laughed and argued with and baked for so many people!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4021/4526136366_eaccba230f.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 292px;" src="http://farm5.static.flickr.com/4021/4526136366_eaccba230f.jpg" alt="" border="0" /></a>I really could not ask for anymore; I'm sure this is going to be a temporary farewell, even though we all part our ways for our next phase in life, I'm going to remember my high school life in my heart and that will certainly never leave me. And here I'd like to make a shout out: <span style="font-style: italic; font-weight: bold;">"Thank you, <span class="blsp-spelling-error" id="SPELLING_ERROR_10">KGV</span> Class of 2010 for making my high school life truly memorable, I had the time of my life. I wish everyone of you the best of luck in the future. I love you all!!"</span><br /><br />And of course, I wouldn't have imagined to not bake anything for my last ever high school lessons! Here are the things I baked throughout the week, and coming to think of it...it's the last ever time I will for my classmates and friends :(<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4066/4539399881_784fb0da19.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4066/4539399881_784fb0da19.jpg" alt="" border="0" /></a>For our English Tea Party, I made a fruit tart - a sweet tart crust filled with vanilla bean pastry cream and topped with strawberries and peaches. My teacher also baked us a cheesecake, <span class="blsp-spelling-error" id="SPELLING_ERROR_11">YTH</span> baked chocolate cupcakes and we also had crisps, and Earl Grey tea to make it a real 'tea' party!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4009/4539399607_eeaf2d492c.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4009/4539399607_eeaf2d492c.jpg" alt="" border="0" /></a>For Biology, I baked some chocolate cupcakes. I tried to make a caramel cream cheese frosting, but it failed as the caramel was bitter (I just fail with wet caramels) so I woke up at 5am to make another frosting. Because I was totally still half asleep and lacking creative juices at that time, I decorated them with white chocolate piped into some diagrams we learn in Biology. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">They're so badly done I'd probably get no marks, but Biologists</span>, can you guess what they are? :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4032/4539399099_153d048217.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm5.static.flickr.com/4032/4539399099_153d048217.jpg" alt="" border="0" /></a>For French, I baked <span class="blsp-spelling-error" id="SPELLING_ERROR_14">madeleines</span>. I took the fuss to bake them early in the morning too, so they tasted really fresh when we had them. I love the lemony flavour of classic <span class="blsp-spelling-error" id="SPELLING_ERROR_15">madeleines</span> as it balances the butter and sugar out. Can't stop munching on them!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4066/4540672598_eae471675b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 375px; height: 500px;" src="http://farm5.static.flickr.com/4066/4540672598_eae471675b.jpg" alt="" border="0" /></a><br />I also baked some Chocolate Coffee Sandwich Cookies. The filling is a white chocolate <span class="blsp-spelling-error" id="SPELLING_ERROR_16">ganache</span> with some instant coffee. I totally forgot to take photos of these, so photo courtesy of my friend A. (form class buddy :D) Recipe from Joy the Baker.<br /><br />Well this is it for now...I'll be back in late May!!Wendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.com6tag:blogger.com,1999:blog-4658533097319041648.post-82422196529696381412010-04-10T12:38:00.006+08:002010-04-10T19:14:44.679+08:00Caramel Macchiato Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4002/4507235758_1ba220a707.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4002/4507235758_1ba220a707.jpg" alt="" border="0" /></a>I can't live without coffee, and I'm not joking at all. I need caffeine to keep me awake and pump me up for revision purposes. But I don't just drink coffee for stimulatory purposes, I also enjoy the flavour of coffee and the enticing aroma always makes me feel awake despite all the sleep deprivation IB students are subscribed to.<br /><br />Recently my favourite coffee is the Caramel Macchiato from McCafe (don't judge me - McCafe is actually not bad! And its prices are more reasonable than Starbucks for a student...). The bit I look most forward to is sipping the foam layer that is drizzled with caramel, and then slowly enjoying the caramel-infused coffee.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2169/4506596907_bed322d9d1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2169/4506596907_bed322d9d1.jpg" alt="" border="0" /></a>During the week of school just before Easter holidays, I had my <a href="http://www.flickr.com/photos/wenday/4461606317/">very last high school Chemistry lesson</a>, and one lunchtime during that week our teacher took us out for lunch at Starbucks. I had an iced caramel macchiato and it immediately confirmed my plan of baking caramel macchiato cupcakes for my last Chem lesson, especially when I've had this teacher for 4 years already!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2088/4507236608_11e7c1a4c3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2088/4507236608_11e7c1a4c3.jpg" alt="" border="0" /></a>The coffee cupcake was amazingly tender, moist and soft with a strong coffee aroma and taste. The sprinkle of cacao nibs gave the cake a chocolatey undertone. The cupcakes were great to eat on their own fresh from the oven!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2764/4506597729_b565549afb.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2764/4506597729_b565549afb.jpg" alt="" border="0" /></a>The cakes were then topped with a luscious mountain of vanilla-kahlua infused whipped cream and generously drizzled with homemade caramel sauce. The lightly-textured cream rounded off the ensemble of coffee and caramel flavours very well. All my friends agreed that the cream was the best part - almost a replica of Starbucks' whipped cream, I think we all wanted to have extra servings of the cream! These were well received by everyone...maybe because it's was the famillar scent of our best friend Coffee?!? :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2313/4506597901_7491550aca.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2313/4506597901_7491550aca.jpg" alt="" border="0" /></a>My teacher had two of these cupcakes and he said that they were amazing - I couldn't be more happier. Sometimes the feeling is just so great when you receive compliments for something you've made, especially when you put in effort, patience and love - which I think will definitely be conveyed to the person eating it!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4005/4506598059_932f8d6dbb.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4005/4506598059_932f8d6dbb.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold;font-size:130%;" >Caramel Macchiato Cupcakes</span><br />Based on recipe from <a href="http://www.foodmayhem.com/2010/02/caramel-macchiato-cupcakes.html">FoodMayhem</a><br /><br />Makes around 14 cupcakes<span style="font-style: italic;"><br /></span><span style="font-weight: bold;"><br />Coffee Cupcake</span><span style="font-style: italic;"></span>s<br />2 1/2 (313g) cups all-purpose flour<br />2 tsp baking powder<br />1/2 tsp salt<br />3/4 (180ml) cup strongly brewed coffee, cooled to warm<br />1/4 (60ml) cup milk<br />1 tbsp Kahlua<br />12 tbsp (170g) unsalted butter, softened<br />1 cup (200g) sugar<br />3 eggs<br />1 rounded tsp instant espresso<br />Cacao nibs, for sprinkling<br /><br /><span style="font-weight: bold;">Whipped Cream Topping</span><span style="font-style: italic;"><br /></span>200g (around 1 cup) whipping cream<br />3 tbsp (40g) sugar<br />1tsp vanilla extract<br />1-2 tsp Kahlua (Optional. Don't put too much, or the cream will be too soft for piping)<br /><br /><span style="font-weight: bold;">Caramel Sauce</span><br />(this makes more than needed, use remaining as an ice-cream topper or a mix-in for coffee)<br />1/2 cup (100g) sugar<br />3 tbsp (43g) unsalted butter, cut into pieces<br />4 tbsp (60g) heavy cream<br /><br /><span style="font-weight: bold;">Make Coffee Cupcakes</span><br />1. Place rack in the middle of the oven and preheat to 350 F/175 C.Place paper liners in muffin tin.<br />2. Stir together flour, baking powder, and salt in a small bowl and set aside. Combine coffee, milk, and Kahlua in a cup and set aside.<br />3. Cream butter and sugar together in a stand mixer (with the paddle attachment) or large bowl with a hand mixer on medium speed, until light and fluffy, about 5 minutes. Beat eggs in one at a time.<br />4. Reduce speed to low and beat in one-third of the flour mixture, then half of the liquid mixture. Scrape down sides, then beat in another third of flour mixture, then the rest of the liquid, then the remaining flour mixture. Mix in the instant espresso.<br />5. Fill cupcake liners until 3/4 full. Sprinkle on some cacao nibs if using.<br />6. Bake for 15-18 minutes or until toothpick comes out clean. Allow to cool in the pan for 10 minutes, before removing them to a wire rack. Cool completely before frosting.<br /><br /><span style="font-weight: bold;">Make Caramel Sauce</span><br />1. Warm the cream up in a small microwaveable bowl in the microwave. Set aside.<br />2. Spread sugar evenly across the bottom of a heavy bottomed saucepan and put over medium-high flame. Try not to touch the sugar but watch carefully as it melts.<br />3. As soon as it is browning, you can start to stir. When it looks like all of it has browned lightly, remove the pot from heat and stir in butter. Be careful because it will bubble up.<br />3. Bring it back to the flame and stir for a few seconds until smooth. Remove from the heat again and add the warmed heavy cream, again careful of violent bubbling. Stir rapidly until smooth. Set aside and allow to cool to lukewarm.<br /><br /><span style="font-weight: bold;">Make Whipped Cream Topping and Assemble</span><br />(Do not make this until the cupcakes are thoroughly cooled)<br />1. Whip the cream and sugar until soft peaks form. Add in vanilla and Kahlua and whip until medium peaks form.<br />2. Transfer to a piping bag with a star tip and pipe on top of each cupcake.<br />4. Drizzle the cool caramel sauce over the cupcakes with a spoon, or for a neater pattern, transfer to a squeeze bottle and pipe over. Serve immediately or store in the fridge for up to one day.<br /><p></p>Wendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.com18tag:blogger.com,1999:blog-4658533097319041648.post-36063712734994371152010-04-02T19:19:00.016+08:002010-04-02T23:44:53.066+08:00Chocolate Raspberry Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4068/4484456696_966b0f62ce.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4068/4484456696_966b0f62ce.jpg" alt="" border="0" /></a><br />Once upon a time, Wendy had a friend, M. that loves bunnies. She had her 18<span class="blsp-spelling-error" id="SPELLING_ERROR_0">th</span> birthday a few weeks ago in March. Although officially an adult, she still adores bunnies, but Wendy reckons that she loves chocolate more. So Wendy baked her a chocolate birthday cake...with a silly looking bunny piped on top. M. was happy with her belly full of chocolate cake and a devoured bunny. The End.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4021/4484456514_6c33b52af6.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4021/4484456514_6c33b52af6.jpg" alt="" border="0" /></a><br />Sorry for the lame paragraph above. I am now neck deep into revision for final exams (well at least I <span style="font-style: italic;">should</span> be - only 1 month left!), and my head is full of things to do with chemical reactions, biological processes and mathematical equations and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">surprisingly</span>, not of cakes, cookies and desserts. Not even chocolate, let alone words and inspiration for blogging. As I tweeted a while ago, this "update-once-a-month" habit is not exactly healthy...I promise to make up for it during summer!<br /><br />But I <span style="font-style: italic;">did</span> bake a chocolate cake with raspberry filling for M.'s 18<span class="blsp-spelling-error" id="SPELLING_ERROR_2">th</span>, and it was delicious. The chocolate cake layers were not too heavy yet was full of chocolate flavour, and the tangy raspberry filling paired it really well by balancing the sweetness. The smooth and rich dark chocolate <span class="blsp-spelling-error" id="SPELLING_ERROR_3">ganache</span> frosting rounded each decadent slice of cake off perfectly.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4046/4484457232_838f14eddb.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4046/4484457232_838f14eddb.jpg" alt="" border="0" /></a><br />The decoration <span style="font-style: italic;">is</span> a little childish and haphazard...if I had the time I'd probably spend time experimenting with fondant and colours and mould a 3D fondant bunny on a bed of green grass and purple flowers, but the reality is that I had no time and resorted to piping things with a pink-tinted buttercream. Hey, at least the bunny did look like a bunny! :p<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4046/4484457526_4761a381a5.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4046/4484457526_4761a381a5.jpg" alt="" border="0" /></a>My only complaint that the cake layers are very fragile - I mean<span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"> very fragile...</span></span></span>when handling the layers I broke off quite a huge chunk of one layer and had to cement it on the cake using the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">ganache</span>. Also, when the cake is sliced, there were a lot of loose crumbs (see above photo), so it seemed like we were eating chocolate soil - but scrumptions chocolate soil!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4058/4483807425_42f10c90f1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4058/4483807425_42f10c90f1.jpg" alt="" border="0" /></a><br />Nevertheless, I love this raspberry-chocolate combination - I can already foresee raspberry ice cream with chocolate chunks, raspberry-chocolate mousse, or raspberry cream cheese muffins with chocolate chunks....<span class="blsp-spelling-error" id="SPELLING_ERROR_5">mmmmm</span>!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2795/4484398788_ba546eb4b9_m.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 240px; height: 160px;" src="http://farm3.static.flickr.com/2795/4484398788_ba546eb4b9_m.jpg" alt="" border="0" /></a><span style="font-style: italic;"><br />P.S. - Referring my last post, the <a href="http://mybutteryfingers.blogspot.com/2010/03/matcha-mochi-cakes.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">Matcha</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Mochi</span> Cakes</a> - as I said I would bake <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">different</span> flavours after my French Orals, and I did! (But totally forgot about posting the variations on) The chocolate and black sesame variations are now on, so if you enjoyed those <span class="blsp-spelling-error" id="SPELLING_ERROR_9">mochi</span> cakes as much as I did - have an encore with different flavours :)</span><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;"><br /><br />Chocolate Raspberry Layer Cake</span></span><br /><span style="font-style: italic;">Adapted from </span><a style="font-style: italic;" href="http://smittenkitchen.com/2007/07/you-are-owed-chocolate-cake/">Smitten Kitchen</a><br /><br /><a href="https://docs.google.com/fileview?id=0B3-kk8huruVdMTUyNGRiYTEtOWNhNi00ZDg3LWE1NzktZWEwY2ZmZTA3Njg4&hl=en">Printable Version</a><br /><br />For me, this made a 9-inch three layer cake<span style="font-weight: bold;"><br /><br />For cake layers</span><br />3oz (85g) fine-quality semisweet chocolate such as <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Callebaut</span> ( I used <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Varlhona</span>)<br />1 1/2cups (355ml) hot brewed coffee<br />2cups (400g) sugar<br />2 1/2 (313g) cups all-purpose flour<br />1 1/2 cups (130g) unsweetened cocoa powder (not Dutch process)<br />2 teaspoons baking soda<br />3/4 teaspoon baking powder<br />1 1/4 teaspoons salt<br />3 large eggs<br />3/4 cup (177ml) vegetable oil<br />1 1/2 cups (355ml) well-shaken buttermilk<br />3/4 teaspoon vanilla<br /><br /><span style="font-weight: bold;">For <span class="blsp-spelling-error" id="SPELLING_ERROR_12">ganache</span> frosting</span><br />1/2 pound (227g) fine-quality semisweet chocolate such as <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Callebaut</span><br />1/2 cup (119g) heavy cream<br />1 tablespoons sugar<br />1 tablespoons light corn syrup (I replaced with golden syrup)<br />1/4 stick (28g() unsalted butter<br /><br /><span style="font-weight: bold;">For raspberry filling</span><br /><span style="font-style: italic;">(I'd probably halve this next time; I had alot left over)</span><br />2 10-ounce bag (567g)frozen raspberries, thawed (I used the same amount of raspberry puree as fresh or even frozen raspberries are very expensive here)<br />1/2 cup (100g) sugar<br />2 tablespoons cornstarch<br /><br />Special equipment: two 10- by 2-inch round cake pans (I baked three 9-inch layers)<br /><br /><span style="font-weight: bold;">Make cake layers: </span>Preheat oven to 300°F/150°C. and grease pans. Line bottoms with rounds of wax paper and grease paper.<br /><br />Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.<br /><br />Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.<br /><br />Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.<br /><br />Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.<br /><br /><span style="font-weight: bold;">Make frosting: </span>Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.<br /><br />Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). (Deb says that stirring this over a bowl of ice water does a great job of cooling it off quickly and evenly.)<br /><br /><span style="font-weight: bold;">Make Filling: </span>Puree the raspberries in a food <span class="blsp-spelling-error" id="SPELLING_ERROR_15">processer</span>, blender or immersion blender. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds. Heat the puree in a small pot with the sugar and cornstarch until mixture boils, stirring constantly. As it boils, it should quickly thicken. Let it cool completely.<br /><br /><span style="font-weight: bold;">Assemble: </span>Place one cake layer on serving plate/board. Spread some of the raspberry filling (around 1/2 cup) on one layer. Gently top with another layer, and spread with more filling. (I had <span class="blsp-spelling-error" id="SPELLING_ERROR_16">alot</span> of filling left over; it can be served with cheesecake or over <span class="blsp-spelling-error" id="SPELLING_ERROR_17">icecream</span>). Spread the chocolate <span class="blsp-spelling-error" id="SPELLING_ERROR_18">ganache</span> frosting on top of the cake and sides.<br /><br />The cake keeps, covered and chilled, for 3 days. Bring cake to room temperature before serving.Wendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.com4tag:blogger.com,1999:blog-4658533097319041648.post-67122464790149858562010-03-05T22:16:00.007+08:002018-07-22T06:40:45.847+08:00Matcha Mochi Cakes<a href="http://farm3.static.flickr.com/2777/4408163019_d5fe926f5e.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br />
<br /><br /><a href="http://farm3.static.flickr.com/2777/4408163019_d5fe926f5e.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEiyJ89BZpAhIYXD7V00hlZKBqlDVmM9Sm4dq9MSQDWrUJcR1sVhXNTda2o0ZBD8pUn8A8TuCJPGJbqmvoGZGbvO1j0tvzDDE2fvkWy8dt2C2BTkcrldcgAC8uwCfYLKlNxkdObERO4srK5G8IcmE6JHhqJiYCnam7Zuyr3SBQ=" /></a>2nd April 2010 Edit: New flavour variations added below - so now it's Matcha or Black Sesame or Chocolate Mochi Cakes! Enjoy :)<br /><br /><br /><br /><br /><a href="http://farm3.static.flickr.com/2699/4483749591_86b8be4df8.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEjLOkCX0RvPgo985Bdao0FMGPt6IZ_7UMUZbjtPIvGv4hWHd_AHuzXLEVqXho-2Zd8a0eDayc0SisokOQvbXt6PBYXmK5CDfyM4qqkSNjxuCXi5rhs0s5yv51Bicft-HNdW1HAsuIPxhu-LYmHBTzwT5lzJpQIAMKL8w44jCQ=" /></a>Hi everyone! It's been almost a month since the last post, but I won't go on talking about how busy I was (read: IB) but instead, I'm going to talk about these lovely Matcha Mochi Cakes I made yesterday...because baking is the most interesting aspect of my life :)<br /><br /><br /><br /><br /><a href="http://farm5.static.flickr.com/4058/4408167023_e40b82d55e.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEhCa1d_WPtEFuH06ifFJoZvYcTQNpxKEviQnFBMfRHDllO7tJf4v1Xhm2p8p7EX_CjsU0RV0gMQiIxEQcF6gbei4_yXmnRsT-yxpcy_5-wApIikj2Gg6XMx1bxLm6C2LxN5uhuRiF666jXiJ4d2Xp50OifG0r-G8cdfQwIqqQ=" /></a><br /><br />It was just another library day when I was inspired to bake these cakes. My friends A., P. and I were going to the library the other day, and he wanted to get some food so we went to a bakery nearby. Upon seeing a tray of little cakes labelled 'Green Tea Mochi Cake', it rang a bell in my head - I remembered that I had seen a recipe before for mochi cake! I had a bite of the cake - it had a slightly chewy texture that I loved and immediately proclaimed that I had to recreate the cake. And here it is!<br /><br /><br /><br /><br /><a href="http://farm3.static.flickr.com/2792/4408152801_ce723ecb71.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEjiTrWrZTdjV6813FmL5AL1V9N1e2Q_Z47Nu2aqbTCMxydRkwJVXKSd-kI36hgfjsqMYbGNKxmzQ3BFf6ZFQcbnviOazNGmpqiEaEfK_j3-cJPGTuFBXGB66rtHMNDDZQTsRHQ4021OTrHeaQoyIskwR2MNzwPzqh8z58F7Ww=" /></a><br /><br />Please don't be intimated with the name - it almost seems oxymoronic, as mochi is usually chewy whilst cakes are meant to be fluffy in texture - but it really is the texture of the cake that makes it unique. These cakes really combines the best of both Western and Asian dessert worlds - baked in a cupcake pan, it resembles a normal cupcake on the outside.<br /><br /><br /><br /><br /><a href="http://farm5.static.flickr.com/4021/4408922932_783079cb69.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEiJJQvuFuZQkG7W_FahMeMOs_13ZAgiWdZ9VvQ5cS_j84p-leZDxHpHFKM_Wc6Cx4z_UaPWfk-zGYVcTZ9l6XiwYv4vIndGcnsDxsw4tlmWFVTlB8yIlx9WcVsJtjCgMgKO1UZm3rpby8CJpMI8y234-V_ZcSfjNEkkBDwgyg=" /></a><br /><br />When you bite through, you first break through a layer of fine cake crumbs on the outside, and then your teeth gets to sink into the soft, chewy centre that greatly resembles a Japanese mochi. The red beans dotted within also adds a bit of contrast, lending a mellow sweetness to the cake that blends really well with the matcha. P. also added that the cake's subtle smell of glutinous flour reminded him of traditional Chinese <a href="http://en.wikipedia.org/wiki/Nian_gao">nian gao</a> (the orange rice cakes eaten during CNY).<br /><br /><br /><br /><br /><a href="http://farm5.static.flickr.com/4034/4408171347_ef753345d8.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEiatRvAUynJN4qppn1dGiGzVmrhP50Idtf1-KTVaYeVJn48mwAYu_P3-ocZ6sTxeFHSK94SAa8kAZ4YLLVVXPI-DEGaOkKuTEWEFk7pLVEoGkEhnC8lq3VA9zZ6td2WU0bsukdxZRqWXh74ZdeBYUYutBPTg7RGoriOIA_fJg=" /></a><br /><br />I'm not going to lie, this cake shot straight up to my favourites list upon my first bite; not to boast but I think this version is better than the one from the bakery! I'm hooked and I cannot wait for next week after my French orals where I will bake these again, since mum has alot of glutinous flour left over from making homemade <a href="http://www.flickr.com/photos/wenday/4361710701/">radish cake</a> and nian gao for CNY.<br /><br /><br /><br />
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-->Wendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.com27tag:blogger.com,1999:blog-4658533097319041648.post-57736794351211959482010-02-09T09:53:00.005+08:002010-02-09T10:58:58.481+08:00My New Favourite Brownie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4023/4341857953_1a0a8973ec.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4023/4341857953_1a0a8973ec.jpg" alt="" border="0" /></a>I think I've found my favourite brownie recipe. It contains no 'chocolate' as such but is made with cocoa powder - but still yielded amazing results! I've been tempted to try this recipe since seeing it on <a href="http://blog.lemonpi.net/?p=2277"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Lemonpi</span></a>, but held it off until a few days ago, when you know, I missed mixing and weighing ingredients - this baking itch that just <span style="font-style: italic;">had</span> to be scratched. I wanted to bake something that can be done quickly, but also giving satisfying results.
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4016/4342606228_c36e8e8791.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4016/4342606228_c36e8e8791.jpg" alt="" border="0" /></a>Maybe some may start question - "a good brownie? with <span style="font-style: italic;">no<span style="font-style: italic;"> chocolate</span></span>? Is that possible?!" Well it is indeed! I love this brownie recipe to bits! I hate to admit, but I think that the best brownie texture comes from Betty <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Crocker's</span> brownie mix - it has the chewy, semi-crispy crust that I associate with perfect brownies - but <span style="font-style: italic;">a)</span> call me a food snob, but I <span style="font-style: italic;">never</span> bake with mixes and <span style="font-style: italic;">b)</span> brownies from box mix have near to no chocolate flavour at all, just a bland crumb coloured brown that is not appealing at all.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2713/4342588368_77f9cbe949.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2713/4342588368_77f9cbe949.jpg" alt="" border="0" /></a>
<br />But oh my, this brownies hit all the right criteria for the brownie I'm searching for. It has that delicate crust on top, and the crumb is not <span class="blsp-spelling-error" id="SPELLING_ERROR_2">cakey</span> but not too <span class="blsp-spelling-error" id="SPELLING_ERROR_3">fudgy</span> and cloying either - it was just...perfect. The chocolate flavour was right there, and I cut down some sugar so the sweetness was just right. I really can't believe that humble cocoa powder can give such great results -another reassurance that I don't need to spend a fortune on good chocolate for good brownies and I don't need to turn to box mix to get that perfect brownie texture! Since they are so easy and take so little time (probably shorter than time spent writing this post) and equipment to make, I'm seriously considering that I bake these once every few weeks to share at school or something - everyone loves brownies and I'm sure it's bound to put a smile on their face if you share!
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4043/4342577582_0d14285277.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4043/4342577582_0d14285277.jpg" alt="" border="0" /></a>
<br />Regarding printable recipes: it seems that the file is very blurry, but if you click 'Download' or Print' on the top left corner, you can save/pring the actual file which is perfectly readable.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4064/4342619470_abda35f3a5.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 243px;" src="http://farm5.static.flickr.com/4064/4342619470_abda35f3a5.jpg" alt="" border="0" /></a>
<br /><span style="font-weight: bold;font-size:130%;" >Cocoa Brownies </span> <span style="font-style: italic;">
<br />Adapted from Alice <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Medrich</span>’s <a href="http://www.amazon.com/gp/product/1579651607">Bittersweet</a>, via <a href="http://smittenkitchen.com/2010/01/best-cocoa-brownies/">Smitten Kitchen</a></span> and <a href="http://blog.lemonpi.net/?p=2277"><span style="font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Lemonpi</span></span></a>
<br /><a href="https://docs.google.com/fileview?id=0B3-kk8huruVdODZhNDUyNzctNWMwOC00NGQ4LWFkN2MtZGFhMGY1ZGIyODdj&hl=en">Printable Version</a>
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<br />Makes 16 or 25 brownies, depending on size you cut them
<br />
<br />10 tablespoons (1 1/4 sticks, 5 ounces or 141 grams) unsalted butter
<br />1 1/4 cups (9 7/8 ounces, 280 grams) sugar <span style="font-style: italic;">(I cut this down to 200g – 1 cup/ 7oz)</span>
<br />3/4 cup plus 2 tablespoons (2 7/8 ounces, 82 grams) unsweetened cocoa powder<span style="font-style: italic;"> (natural or Dutch-process; I used <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Valrhona</span>)</span>
<br />1/4 teaspoon salt
<br />1/2 teaspoon pure vanilla extract
<br />2 large eggs, cold
<br />1/2 cup (66 grams, 2 3/8 ounces) all-purpose flour
<br />2/3 cup walnut or pecan pieces (optional)
<br /><span style="font-style: italic;">I also added in around two tablespoons of mini chocolate chips I wanted to use up</span>
<br />
<br />1. Position a rack in the lower third of the oven and preheat the oven to 325°F/160°C.
<br />2. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
<br />3. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.
<br />4. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. (It will look somewhat gritty or lumpy, it’s fine)
<br />5. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one.
<br />6. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
<br />7. Bake until a toothpick plunged into the centre emerges slightly moist with batter, around 20 to 25 minutes. Let cool completely on a rack.
<br />8. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
<br />
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<br />Wendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.com5tag:blogger.com,1999:blog-4658533097319041648.post-1339134343731825032010-01-23T10:02:00.012+08:002010-01-28T09:18:27.643+08:00Chocolate Swiss Meringue Buttercream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4026/4309793781_d02ab8a941.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4026/4309793781_d02ab8a941.jpg" alt="" border="0" /></a><br />In the first month of 2010, four of my friends have already turned 18. I made these cupcakes the other day for them, as super belated birthday presents as it was impossible for me to bake during exams.<br /><br />Coming to think of it, 2010 is going to be a very special - a roller-coaster year for me. I'll be sitting my IB final exams. I'll be graduating from high school, after seven years there. I'm determined to have a crazy, fruitful, fun and full-of-baking summer to make up for last year. I'll be saying farewell to my friends I've known for many, many years, some whom I have been pals with since we were 4 years old, and we will be parting our own ways to enter the next stage of our lives at university. I myself am likely to be going overseas for university, and enter a journey myself into a foreign country which I am very excited for. (Wait - What if there are no kitchens in the residencies, let along an oven? Oh no!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4070/4309784953_9213dd26f4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm5.static.flickr.com/4070/4309784953_9213dd26f4.jpg" alt="" border="0" /></a>And finally, of course I'll be turning 18, an adult, too - I wonder if anyone will be there to bake me a cake...<br /><br />...Back to these cupcakes. Who could resist a light yet chocolatey cupcake rounded off with a swirl of shiny, intensely chocolatey frosting. This is my first time making Swiss Meringue Buttercream, and it was a success! As per usual, I was a little scared to try the recipe before, as it requires whipping for at least 15 minutes and I was afraid that my ageing hand-held mixer might give up on the job. In the end, I had nothing to be afraid of - after 10 minutes of whipping the egg whites with the butter, watching it turn into a slosh, and then voila - clotting into a silky smooth buttercream.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2741/4309781551_36b27a5ff6.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2741/4309781551_36b27a5ff6.jpg" alt="" border="0" /></a><br />As for the flavour of the buttercream, I was impressed! Unlike classic buttercreams, it was not cloyingly sweet or rich as the bittersweet chocolate alleviated some of the sweetness. It also had lovely light marshmallowy touch to it, and the texture was just a perfect match to the cupcake itself. Not to mention that it pipes like a dream too - even an incompetent cupcake decorator like myself thought that it was very easy to work it. A few friends and I do think that it's still a tad too buttery, so maybe next time I'll cut the butter down.<br /><br />I used my favourite chocolate cupcake recipe, and once again it did not disappoint. They are really easy to whip up, and even though it only uses cocoa powder, if you use the best-quality cocoa you can get your hands on (I use Valrhona), the end result is still amazingly chocolatey and its light texture means that it's a great compliment to many <a href="http://mybutteryfingers.blogspot.com/2009/05/mini-chocolate-cupcakes-with-lemon.html">frostings</a> and fillings.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2682/4309788783_85533a55b9.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2682/4309788783_85533a55b9.jpg" alt="" border="0" /></a>And on a final note, I've decided to add printable versions (PDF format) of recipes from posts from now on! I will also convert the ingredient measurements into metric measurements (or vice versa if necessary). I personally always work by metric weight, and since I convert the units for every recipe anyway, I might as well post it up too. The online converter I use can be found <a href="http://www.gourmetsleuth.com/cooking-conversions/cooking-conversions-calculator.aspx">here</a> - I find it a very handy tool, as it converts measurements specifically for each food. I hope the new feature will be useful to you, and please do notify me if you spot any mistakes - I'll be happy to correct them!<br /><span style="font-weight: bold;font-size:130%;" ><br />Chocolate Cupcakes</span><span style="font-style: italic;"><br />From <a href="http://cupcakeblog.com/?p=102">Cupcake Bakeshop</a><br /></span><a href="https://docs.google.com/fileview?id=0B3-kk8huruVdYjRmZjU3YzQtOGNlYy00YjhiLTgzYTQtNmY0ZjljMzg1ODQy&hl=en"><br />Printable Version</a><br /><br />Makes 12-15 regular cupcakes, or around 40 mini cupcakes<br /><br />1/2 cup (1 stick, 113g) butter, room temperature<br />1 1/4 cups (200g) sugar<br />2 large eggs, room temperature<br />3/4 cup (103g) all-purpose flour<br />1/2 teaspoon baking powder<br />1/4 teaspoon baking soda<br />1/4 teaspoon salt<br />1/2 cup (43g) unsweetened cocoa powder<br />1/2 cup (120ml) milk<br />1 teaspoons vanilla<br /><br />1. Preheat oven to 375°F (190°C).<br />2. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.<br />3. Add eggs, one at a time, beating until well combined.<br />4. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.<br />5. Measure out the milk and vanilla and stir to combine<br />6. Sift in about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between sifted dry and wet and finishing with the dry.<br />7. Scoop batter into cupcake cups about 2/3’s full. Do not fill with more than that or cupcakes will overflow. Turn oven down to 350°F (170°C) degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Chocolate Swiss Meringue Buttercream</span></span><br /><span style="font-style: italic;">Adapted from <a href="http://smittenkitchen.com/2008/07/project-wedding-cake-swiss-buttercream/">Smitten Kitchen</a> and <a href="http://userealbutter.com/2008/09/18/chocolate-espresso-fudge-cake-recipe/">Use Real Butter</a></span><br /><a href="https://docs.google.com/fileview?id=0B3-kk8huruVdNDhjMzk3OTUtYWMyYi00NjgxLWFjMDUtYmRjNDJkM2Y3ZGI2&hl=en"><br />Printable Version</a><br /><br />Makes enough to generously frost 12 regular cupcakes<br /><br />4oz (113g) bittersweet chocolate<br />6.3oz (around 1.5 sticks, 180g) unsalted butter, room temperature <span style="font-style: italic;">[I think I will cut down to 150g next time)</span><br />2 egg whites<br />3 oz (80g) sugar<br /><br />1. Melt the chopped chocolate over a water bath or in the microwave. Set aside and let cool.<br />2. Place egg whites and sugar in a heatproof mixing bowl.<br />3. Set bowl over 1 inch of water in a saucepan over medium heat. Whisk gently until mixture reaches 140°F/60°C (or until sugar has dissolved and mixture is no longer grainy when you rub it between your fingers)<br />4. Remove from heat and using an electric mixer, whisk on medium speed until egg whites are cool to touch (this takes a while – should be cooler than your hand).<br />5. Continue beating, gradually add soft butter by tablespoon pieces and continue to beat. It will first look watery or separated, but after 10-15 minutes, it will come together.<br />6. Once desired, pipe-able consistency has been reached, fold in cooled chocolate until well incorporated.Wendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.com19tag:blogger.com,1999:blog-4658533097319041648.post-6299260627320293672010-01-13T14:46:00.003+08:002010-01-13T15:11:46.522+08:00S'mores Brownies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4044/4270412381_9b96052717.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4044/4270412381_9b96052717.jpg" alt="smores brownies" border="0" /></a><br /><span style="font-style: italic;">Ok, I really shouldn't be blogging right now - but I miss it too much. I have one more exam, in fact, the hardest one - Chemistry tomorrow, then a TOK presentation (where me and my partner are planning an all nighter for) on Friday...then I'm free! </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2800/4271159436_ce6f967499.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2800/4271159436_ce6f967499.jpg" alt="smores brownies" border="0" /></a><br />Meanwhile, take a look at these S'mores Brownies I made with my friends during <a href="http://mybutteryfingers.blogspot.com/2009/12/tiramisu-cake.html">YTH's birthday party</a>! I've never had a S'more before, but the idea of chocolate, marshmallows and graham crackers is very appealing. I think the brownie showcases this flavour combination very well, and they were super easy to make. The digestive biscuits (I've never tried a graham cracker before either, and supermarkets here don't seem to stock them) add a great crunchy texture to the soft brownie and the sticky marshmallow.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4044/4270417491_f88114d120.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4044/4270417491_f88114d120.jpg" alt="smores brownies" border="0" /></a>Recipe is adapted from <a href="http://www.joythebaker.com/blog/2009/04/smores-brownies/">Joy The Baker</a>. I kept to all the measurements except that I drastically cut down amount of sugar - I think I used only a quarter to a third of the total amount.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4037/4271160842_4e25fe255f.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4037/4271160842_4e25fe255f.jpg" alt="smores brownies" border="0" /></a>Oh, and since this is the first post in 2010 at My Buttery Fingers, I wish everyone a (very belated) Happy New Year!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4001/4270418083_0d0ca55ec0.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4001/4270418083_0d0ca55ec0.jpg" alt="smores brownies" border="0" /></a>Wendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.com10tag:blogger.com,1999:blog-4658533097319041648.post-38810970659792716712009-12-30T11:28:00.007+08:002009-12-30T13:43:11.854+08:00Tiramisu Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2782/4226698207_ab588e8497.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2782/4226698207_ab588e8497.jpg" alt="tiramisu cake" border="0" /></a><br />I hope everyone had a wonderful Christmas! This year, my Christmas was pretty quiet as my family ditched me for a holiday in Taiwan, whilst I spent three days alone at home revising and eating instant <span class="blsp-spelling-error" id="SPELLING_ERROR_0">ramen</span> for my Christmas dinner. The most enjoyable thing I did was probably going to my dear dear dear friend, <a href="http://waitingtowake.wordpress.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">YTH</span></a>'s birthday party.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2630/4226705953_c99f660a0b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2630/4226705953_c99f660a0b.jpg" alt="tiramisu cake" border="0" /></a><span class="blsp-spelling-error" id="SPELLING_ERROR_2">YTH</span> is one of my high/secondary school friends, but over these 6-7 years, I think we've become pretty close friends. <span style="font-size:78%;">(YTH: I hope you agree!)</span> She's one of those people that will know what I am thinking of on one moment of eye contact, and we usually share the same views and thoughts on the many things we discuss. She's also the first one I always consult when I have a problem, and she's always there to listen when I come across baking disasters. She also loves to write - take a look at her blog, and she'll take you through the torturous <span class="blsp-spelling-error" id="SPELLING_ERROR_3">IB</span> journey we're on right now, but not without hints of humour and sarcasm that always make me smile when I read.<br /><br />Of course, I wouldn't even dream of showing up without a birthday cake. Since most of us are pretty sleep deprived and rely heavily on caffeine, I thought I'd might as well include it in the cake. Originally I wanted to make an Espresso Fudge Cake (since <span class="blsp-spelling-error" id="SPELLING_ERROR_4">YTH</span> always gets a Mocha whenever we're at Starbucks or <span class="blsp-spelling-error" id="SPELLING_ERROR_5">PCC</span>), but I didn't have much time on my hands, so I settled on making a simpler - but equally caffeine loaded - <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Tiramisu</span> Cake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2721/4227470182_720c786766.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2721/4227470182_720c786766.jpg" alt="tiramisu cake" border="0" /></a>This time the production of the cake went quite well, as only two main components were needed to be made - the yellow cake layer, and the filling/frosting <span class="blsp-spelling-error" id="SPELLING_ERROR_7">mascarpone</span> cream. I found the yellow cake to be a little dense and dry, and I think by soaking it with more espresso-rum syrup it will give a texture that is more similar than the classic <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Tiramisu</span>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4007/4226703501_ea38f1c49a.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4007/4226703501_ea38f1c49a.jpg" alt="tiramisu cake" border="0" /></a>As for the filling and frosting, I can only say that I should have doubled the amount, because it is the best part of the cake! A smooth and creamy <span class="blsp-spelling-error" id="SPELLING_ERROR_9">mascarpone</span> concoction that is lightened with whipped cream and spiked with <span class="blsp-spelling-error" id="SPELLING_ERROR_10">kahlua</span> and espresso, I found it hard to restrain myself from eating it by the spoonful! Assembled along with the soaked cake layers and some finely chopped dark chocolate, the cake did resemble the flavour and texture of <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Tiramisu</span>.<br /><br />I really do like the idea of <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Tiramisu</span> in the form of a cake, but next time I think I'll just go back to using lady fingers, but assemble the dessert inside a cake ring.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4058/4227478928_22c47cf002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm5.static.flickr.com/4058/4227478928_22c47cf002.jpg" alt="tiramisu cake" border="0" /></a>Although the cake itself tasted pretty good overall, the thing I'm most proud of is the decoration. Try looking at the first photo upside down - the design looks the same, because it's an ambigram! The idea was inspired by an <span class="blsp-spelling-error" id="SPELLING_ERROR_13">ambigram</span> that <span class="blsp-spelling-error" id="SPELLING_ERROR_14">YTH</span> drew a long time ago....Did I mention that she's an <a href="http://www.flickr.com/photos/yintungho/3338378578/">amazing</a> <a href="http://www.flickr.com/photos/yintungho/3372462780/">calligrapher</a>? The <a href="http://www.flickr.com/photos/yintungho/3400878591/">neatness</a> of <a href="http://www.flickr.com/photos/yintungho/3535517215/">her handwriting</a> is pretty scary, our Physics teacher once said that he thought it was <a href="http://www.flickr.com/photos/yintungho/3806229135/">typed</a>!<br /><br />The decoration was made by using a paper stencil. First I printed off an <span class="blsp-spelling-error" id="SPELLING_ERROR_15">ambigram</span> (from an <span class="blsp-spelling-error" id="SPELLING_ERROR_16">ambigram</span> generator that found using Google) and carefully cut out the text. Then I simply placed it onto the cake, and sieved over copious amounts of cocoa powder. Then comes to difficult bit - removing the paper stencil without spilling cocoa powder over the design. I found that the best way to do this is to use a pair of thin wire 'pliers' (pardon my English, I don't know what's the exact name of the tool), pinch one end of the stencil, and remove it quickly and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">swiftly</span> in one direction so the cocoa spills on the 'dark' bit of the design, and not onto the 'light' bits.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2543/4227482708_4de4ef7a07.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2543/4227482708_4de4ef7a07.jpg" alt="tiramisu cake" border="0" /></a><br />This way of decorating probably works best for simple designs and shapes - hearts, stars smiley faces, or a single alphabet letter and numbers.<br /><br />Or, you can make this cake for your New Year parties, and use a design saying '2010' for the decoration! And speaking of 2010, this will be the last post of 2009 - so I'll see you all again in 2010, and cheers to a better, happier and more fruitful year with more baking for everyone!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2804/4226715125_a314d2aa55.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm3.static.flickr.com/2804/4226715125_a314d2aa55.jpg" alt="tiramisu cake" border="0" /></a><span style="font-size:130%;"><b>Tiramisu Cake</b></span><span style="font-style: italic;"><br /><span style="font-size:100%;"><span style="font-family: arial;">From Dorie Greenspan's Baking: From My Home to Yours</span></span></span><span style="font-size:100%;"><a style="font-family: arial;" href="http://www.amazon.com/gp/product/0618443363?ie=UTF8&tag=smitten-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0618443363"><br /></a></span> <p style="font-family: arial;"><span style="font-size:100%;"><em>For the cake layers:</em><br />2 cups (250g) cake flour<br />2 teaspoons baking powder<br />1/8 teaspoon baking soda<br />1/4 teaspoon salt<br />1 1/4 sticks (10 tablespoons, 142g) unsalted butter, room temperature<br />1 cup (200g) sugar<br />3 large eggs<br />1 large egg yolk<br />1 1/2 teaspoons pure vanilla extract<br />3/4 cup (180g) buttermilk</span></p> <p style="font-family: arial;"><span style="font-size:100%;"><em>For the espresso extract:</em><br />2 tablespoons instant espresso powder<br />2 tablespoons boiling water</span></p> <p style="font-family: arial;"><span style="font-size:100%;"><em>For the espresso syrup:</em><br />1/2 cup water<br />1/3 cup (66g) sugar<br />1 tablespoon amaretto, Kahlua, or brandy (I used rum)</span></p> <p style="font-family: arial;"><span style="font-size:100%;"><em>For the filling and frosting:</em><br />1 8-ounce (224g) container mascarpone<br />1/2 cup (60g) confectioners’ sugar, sifted<br />1 1/2 teaspoons pure vanilla extract<br />1 tablespoon amaretto, Kahlua, or brandy (I used Kahlua)<br />1 cup(238g) cold heavy cream<br />2 1/2 ounces (70g) bittersweet or semisweet chocolate, finely chopped, or about 1/2 cup store-bought mini chocolate chips</span></p> <p style="font-family: arial;"><span style="font-size:100%;">Chocolate-covered espresso beans, for decoration (optional)<br />Cocoa powder, for dusting</span></p> <p style="font-family: arial;"><span style="font-size:100%;"><em>Getting ready:</em><br />Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9×2 inch round cake pans, dust the insides with flour, tap out the excess, and line the bottoms of the pans with parchment or wax paper. Put the pans on a baking sheet. </span></p> <p style="font-family: arial;"><span style="font-size:100%;"><em>To make the cake:</em><br />Sift together the cake flour, baking powder, baking soda, and salt.</span></p> <p style="font-family: arial;"><span style="font-size:100%;">Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula. </span></p> <p style="font-family: arial;"><span style="font-size:100%;">Bake for 28 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right-side up. </span></p> <p style="font-family: arial;"><span style="font-size:100%;"><em>To make the extract:</em><br />Stir the espresso powder and boiling water together in a small cup until blended. Set aside.</span></p> <p style="font-family: arial;"><span style="font-size:100%;">To make the syrup:<br />Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the liqueur or brandy; set aside. </span></p> <p style="font-family: arial;"><span style="font-size:100%;"><em>To make the filling and frosting:</em><br />Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth.</span></p> <p style="font-family: arial;"><span style="font-size:100%;">Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch. </span></p> <p style="font-family: arial;"><span style="font-size:100%;"><em>To assemble the cake:</em><br />If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. Place one layer right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper. Using a pastry brush or a small spoon, soak the layer with about one third of the espresso syrup. Smooth some of the mascarpone cream over the layer – user about 1 1/4 cups – and gently press the chopped chocolate into the filling. Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling. Soak the top of the cake with the remaining syrup. </span></p> <p style="font-family: arial;"><span style="font-size:100%;">For the frosting, whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the remaining mascarpone filling. Taste the frosting as you go to decide how much extract you want to add. If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so. Refrigerate the cake too. </span></p> <p style="font-family: arial;"><span style="font-size:100%;">With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top. If you want to decorate the cake with chocolate-covered espresso beans, press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake. </span></p> <p style="font-family: arial;"><span style="font-size:100%;">Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.</span></p>Wendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.com16tag:blogger.com,1999:blog-4658533097319041648.post-60690358919899546472009-12-24T17:17:00.006+08:002009-12-25T00:41:53.821+08:00Last Minute Christmas Cookies<span style="font-size:100%;">Actually this post is a little late - I was meant to publish this before I went Christmas carolling, but I couldn't upload my photos and I was running late, so here I am posting this on the early minutes of Christmas Day! But any rate, enjoy these cookies :)
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<br />Following on to my <a href="http://mybutteryfingers.blogspot.com/2009/12/christmas-stained-glass-cookies.html">previous post</a> - Yes, I did have time to cram in a few more cookie baking sessions! Since we only have a day or so left until Christmas, I thought I'd summarise the three other cookies I baked for this year's holidays in one, short post.
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<br />I think any of these recipes would be perfect as a last minute addition to your cookie can, or to be packed as gifts (I baked the latter two recipes in one morning and they are set to be given off tonight), or just to be bookmarked and made another time next year!
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<br /></span><span style="font-weight: bold;font-size:100%;" >World Peace Cookies</span><span style="font-size:100%;">
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<br /></span><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2610/4211421240_d965393c7f.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2610/4211421240_d965393c7f.jpg" alt="" border="0" /></a></span>
<br /><span style="font-size:100%;">Man, who hasn't heard of these before? A rich, crumbly cookie loaded with dark chocolate bits, everyone is bound to like them. The dough can be stored in the freezer, and baked straight from their frozen state after slicing, so you can enjoy fresh cookies anytime your heart desires this holiday! The recipe can be found on <a href="http://smittenkitchen.com/2007/01/in-which-world-peace-eludes-me/">Smitten Kitchen</a>.
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<br /></span><span style="font-weight: bold;font-size:100%;" >Lemon Cranberry <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Shortbreads</span></span><span style="font-size:100%;">
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<br /></span><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2788/4211421256_fd8a00c994.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm3.static.flickr.com/2788/4211421256_fd8a00c994.jpg" alt="" border="0" /></a></span>
<br /><span style="font-size:100%;">Recently I've learned to like dried cranberries, after eating a bun from a local bakery that had cranberries with </span><span class="blsp-spelling-error" id="SPELLING_ERROR_1" style="font-size:100%;">linseeds</span><span style="font-size:100%;">. Anyway, I knew I had to bake these the moment I saw the recipe - I mean, a </span><span class="blsp-spelling-error" id="SPELLING_ERROR_2" style="font-size:100%;">citrusy</span><span style="font-size:100%;">, fragrant lemony shortbread - one of my favourite flavours, since it balances the richness of the butter - is bound to appeal, and with my latest favourite food - dried cranberries added? It went straight onto my holiday cookies list. The original recipe asks for the dough to be pressed into a pan, baked and then sliced into bars. I didn't have such a big pan (even if I did it wouldn't fit into my puny oven anyway), so I chilled the dough, rolled it out and cut them into hearts instead.
<br /></span><span style="font-weight: bold;font-size:100%;" >
<br />Chocolate Shortbread Men</span><span style="font-size:100%;">
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4056/4211421274_cf8587382d.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm5.static.flickr.com/4056/4211421274_cf8587382d.jpg" alt="" border="0" /></a>This can be said as my substitute for gingerbread men, since I really haven't </span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_3" style="font-size:100%;">acquainted</span><span style="font-size:100%;"> a taste for the spiced cookie yet. The shortbread recipe used to make these men have been tried out by me for a billion times - it is </span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_4" style="font-size:100%;">definitely</span><span style="font-size:100%;"> fool proof. Only involving four basic ingredients, the dough is very versatile indeed and tastes wonderful. I've included the original recipe below and some of the variations I've tried before.
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<br />And lastly, a warm <span style="font-weight: bold;font-size:130%;" >Merry Christmas</span> to you all! Whilst I may be hiding behind my books and revising for my mock exams this holiday, I hope everyone of you will enjoy the holiday with your loved ones!
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<br /></span><span style="font-size:100%;"><span style="font-weight: bold;font-size:130%;" >Lemon Cranberry <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Shortbreads</span></span>
<br /></span><span style="font-style: italic;font-size:100%;" >Adapted from <a href="http://dandysugar.com/?p=1286"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">dandysugar</span></a></span><span style="font-size:100%;">
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{mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Calibri","sans-serif";} </style> <![endif]--><span style="font-size:100%;"><em></em></span><span style=";font-family:";font-size:100%;" lang="EN-US" ><o:p></o:p></span><span style=";font-family:arial;font-size:100%;" class="amount" ><span lang="EN-US">
<br /></span></span><span style="font-size:100%;"><span style=";font-family:arial;font-size:100%;" lang="EN-US" >3 lemons</span><span class="amount" style="font-family:arial;"><span lang="EN-US" style="font-size:11pt;">
<br /><span style="font-size:100%;">3/4</span></span></span><span style=";font-family:arial;font-size:100%;" lang="EN-US" > <span class="unit">cup </span>(1 1/2 sticks) (170g) butter, at room temperature</span><span class="amount" style="font-family:arial;"><span lang="EN-US" style="font-size:11pt;">
<br /><span style="font-size:100%;">1/4</span></span></span><span style=";font-family:arial;font-size:100%;" lang="EN-US" > <span class="unit">cup (50g) </span>granulated sugar<o:p></o:p></span><span class="amount" style="font-family:arial;"><span lang="EN-US" style="font-size:11pt;">
<br /><span style="font-size:100%;">1/2</span></span></span><span style=";font-family:arial;font-size:100%;" lang="EN-US" > <span class="unit">cup (60g) </span>confectioners’ sugar<o:p></o:p></span><span class="amount" style="font-family:arial;"><span lang="EN-US" style="font-size:11pt;">
<br /><span style="font-size:100%;">2</span></span></span><span style=";font-family:arial;font-size:100%;" lang="EN-US" > <span class="unit">cups (250g) </span>all-purpose flour<o:p></o:p></span><span class="amount" style="font-family:arial;"><span lang="EN-US" style="font-size:11pt;">
<br /><span style="font-size:100%;">1/2</span></span></span><span style=";font-family:arial;font-size:100%;" lang="EN-US" > <span class="unit">cups (60g) </span>dried cranberries, roughly chopped </span><span style=";font-family:arial;font-size:100%;" lang="EN-US" >
<br />1/8 teaspoon salt<o:p></o:p></span><span style=";font-family:arial;font-size:100%;" lang="EN-US" >
<br />
<br />1. Preheat oven to 300° F (150 C). Line a baking tray with baking paper, set aside.
<br /></span><span style=";font-family:arial;font-size:100%;" lang="EN-US" >2. Grate all the zest from the lemons and combine with the granulated sugar in a small bowl. Rub the two together until sugar is moist and fragrant.
<br />3. In a large bowl, cream the butter and sugars together until creamy. Add flour and mix on low speed until a crumbly dough appears. Add the cranberries and use your hands to form a soft dough. Shape the dough into a disk, wrap in plastic wrap and chill for 1 hour</span><span style=";font-family:arial;font-size:100%;" lang="EN-US" >.
<br />4. Roll out the dough tp around 1/2 cm (1/4 inch) thickness. Cut out shapes, transfer onto the lined tray and bake for 10-12 mintues until golden brown. Cool on a wire rack before packing.</span>
<br /></span><span style="font-size:100%;"> <span style="font-weight: bold;">
<br /><span style="font-size:130%;">Basic Shortbread Recipe</span></span>
<br />Adapted from <a href="http://www.bbcgoodfood.com/recipes/1137/sugardusted-vanilla-thins">BBC Good Food</a>
<br />
<br />325g plain flour
<br />200g chilled salted butter
<br />125g/4½oz golden caster sugar
<br />2 tsp good-quality vanilla extract
<br />2 large free range egg yolks </span><span style="font-size:100%;">
<br />
<br />1.Tip the flour into a food processor. Cut the butter into small pieces and drop them into the bowl, then whizz until the mixture looks like breadcrumbs. </span><span style="font-size:100%;">Add the sugar, vanilla and egg yolks and whizz to a small dough. Chill the dough for an hour.
<br /><span style="font-style: italic;">For those like me who don't have a food processor:</span>
<br />Put the flour into a large bowl, and cut butter into 1cm cubes. Rub the butter into the flour until incorporated and the mix looks like coarse breadcrumbs. Mix in the sugar, vanilla and egg yolks and use your hands to press everything into a dough. If it is too dry, add a couple drops of water. Chill the dough for an hour (or shape into a log beforehand for slice/bake cookies).
<br />2. Preheat oven to 180 C. Roll out the dough and cut out shapes or slice the dough, arrange on lined cookie sheets. Bake for 15-20minutes until golden brown.
<br />
<br />Variations:
<br />Chocolate: Replace 2tbsp of the flour with cocoa powder. Decorate cookies with chocolate chips if desired.
<br />Lemon: Grate in the zest of one lemon into the sugar and rub until moist and fragrant before combining with everything else. Omit the vanilla.
<br />Coffee: Add in 1-2 tsp espresso powder to the dough along with the sugar.
<br /><a href="http://mybutteryfingers.blogspot.com/2009/06/back-to-basics.html">Pinwheel Cookies</a>
<br /></span>Wendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.com2tag:blogger.com,1999:blog-4658533097319041648.post-32935025231920503902009-12-19T11:16:00.018+08:002009-12-21T11:23:20.611+08:00Christmas Stained Glass CookiesEvery year at Christmas, I try to bake or make something special for my friends. The last few days of school before the holidays just seems incomplete without giving out my edible presents to everyone - it's equally important as singing in the Carol Concert, writing Christmas cards and adorning ourselves in Christmas colours! Last year I made<a href="http://www.flickr.com/photos/wenday/3129379325/"> Kahlua and plain chocolate truffles</a>, and the year before were <a href="http://www.flickr.com/photos/wenday/2124858212/">iced shortbread cookies.</a> Because I'm school life is still pretty hectic now, I thought I'd stick to simple cookies that everyone would be sure to like.<br /><p><img style="margin: 0px auto 10px; text-align: center; width: 500px; display: block; height: 333px;" alt="" src="http://farm3.static.flickr.com/2586/4198924217_a71f54041f.jpg" border="0" />First up are Stained Glass Cookies, the classical combination of shortbread with a clear pane of coloured sugar that lets whatever light shine through. I vividly remember seeing these cookies in a cookbook way back at my primary school library, and wondering how on earth do you make cookies with a translucent red, yellow or green centres. Back then, hammering fruit candies in a plastic seemed very daunting to the 10-year old me, which is probably why I haven't attempted these Christmas cookies until now.<br /><br />I must admit that making these cookies were very fiddly indeed - the clumsy me just had to let something slip along the way, so I had candy shards falling onto the floor (well at least it wasn't the hammer falling onto my toes) and fingers accidentally touching hot trays from the oven. Sometimes I messed up the smaller cookie cutout and had to scrap that and start rolling again. The cookies are removed from the oven halfway through the baking time to put the candy in the space (this avoids the colours being discoloured and too many bubbles forming), and pushed into every nook and cranny using a toothpick.<br /></p><div><img style="margin: 0px auto 10px; text-align: center; width: 500px; display: block; height: 333px;" alt="" src="http://farm5.static.flickr.com/4012/4198929477_c37cea2fcd.jpg" border="0" /></div><div>But the end product was worth all the effort. Even though my cookies were not as pretty as the ones I saw in that cookbook, and the colours were not as vivid as I envisioned it to be (maybe because the <a href="http://www.flickr.com/photos/wenday/4198920077/in/photostream/">Fox fruit candie</a>s I used were light in colour), I was thankful that they actually looked like a cookie with a window of glass in the middle. I couldn't help but grin with satisfaction as saw the beautiful cookies as I pulled out each batch.<br /><br /></div><div> </div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>To be honest, I took a bit of risk in making these cookies as the purist within me kept on saying that the buttery and crumbly cookie would clash with the fruity flavours of the candy, but my taste buds and my everyone that tasted it confirmed that it did not. The flavours melded together well and was a delight to eat up those stars, angels and hearts.<br /><br /></div><div> </div><div></div><div></div><div><img style="margin: 0px auto 10px; text-align: center; width: 500px; display: block; height: 333px;" alt="" src="http://farm3.static.flickr.com/2609/4199681728_a6ba10b354.jpg" border="0" /></div><div>I also had fun in tricking some of my friends when they asked 'Oh my goodness, how did you transparent thing in the middle? It's so pretty!!', and I informed them that it was glass - and some believed! Of course, I assured them that it was just candy, or else no-one would have dared to try them!<br /><br />And on the last note, I'd like to thank the readers who commented on my last post - it did give me a lot of encouragement to blog regularly (fingers crossed) again - I really appreciate it! Here's a virtual cookie for you, you and you for reading My Buttery Fingers :) </div><div><br /></div><div></div><img style="margin: 0px auto 10px; text-align: center; width: 500px; display: block; height: 333px;" alt="" src="http://farm5.static.flickr.com/4007/4199686046_d2c7b89d0f.jpg" border="0" /><span style="font-size:130%;"><span style="font-weight: bold;"></span></span> <div><span style="font-size:130%;"><span style="font-weight: bold;">Stained Glass Cookies</span></span><br />Adapted from <a href="http://elise.com/recipes/archives/006213stained_glass_cookies.php">Simply Recipes</a><br /><br />Makes 20-40 cookies, depending on size (I got 44 cookies)<br /><br />1/2 cup (1 stick. 114g) butter<br />1/2 cup (100g) sugar<br />1/4 cup (36g) brown sugar<br />1 tablespoon maple syrup (Original recipe called for molasses - I don't have or know what it is, would anybody like to enlighten me?)<br />1/2 teaspoon vanilla extract<br />1 egg<br />2 cups (250g) flour<br />1/4 teaspoon salt<br />3/4 teaspoon baking powder<br />30-40 hard candies, preferably in several flavors/colors (I used Fox fruit candies)<br /><p>1. Pre-heat oven to 375°F (190C). Line two baking sheets with parchment paper or Silpat.<br />2. In a large bowl, using an electric mixer, cream together butter and sugars until fluffy, about 2 minutes. Add maple syrup and vanilla extract, mixing until incorporated. Add egg and mix until light and smooth, about 1 minute on medium speed.<br />3. Sift together flour, salt, and baking powder. Fold dry ingredients into wet mixture. Use electric mixer to blend just until flour is incorporated. Divide dough in half and flatten into two disks. Wrap disks in plastic wrap and refrigerate at least an hour and up to 2 days.<br />4. Remove any wrappers on candies and separate them by color into plastic bags (Place a towel in between to avoid bag tearing). Using a mallet to crush candies (they don't need to be all powdered - slightly larger shards will still melt fine).<br />5. Place one disk onto a floured surface (Elise suggests rolling in between waxed paper, which is of course less messy -but I stick to rolling on a floured surface to save paper) and roll to 1/4-inch (0.5cm) thickness. Use cookie cutters to cut dough into desired shapes.<br />6. Transfer cookies to prepared baking sheets, about 1 inch apart. Using a smaller cookie cutter or a knife, cut shapes into centers of cookies, reserving these center bits to add into extra dough. If cookies will be hung as ornaments or decorations, poke a small hole in the top of each cookie before baking<br />7. Bake for 4 minutes and remove from oven. Use a spoon to sprinkle the crushed candy into the hollowed-out centers of the cookies, using a toothpick to fill up to the edges. Carefully remove candy that has landed onto the cookie to avoid colouring of the dough.<br />8. Bake for 5-6 minutes more. The candy should be melted and bubbling and the cookies just barely beginning to brown. Remove baking sheets from oven and place on wire racks to cool. Allow cookies to cool on pans at least 10 minutes; otherwise, the candy centers may separate from the dough. When cookies are completely cooled, remove and store in an airtight container. String with ribbon if you want to hang as an ornament.</p></div>Wendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.com11tag:blogger.com,1999:blog-4658533097319041648.post-74809844307702789912009-12-04T18:21:00.010+08:002009-12-13T17:56:32.012+08:00Cookie-topped Cream Puffs (and a little rant)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2523/4180440389_e997506511.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 500px;" src="http://farm3.static.flickr.com/2523/4180440389_e997506511.jpg" alt="" border="0" /></a>I feel guilty. I feel ashamed. I feel <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">uncommitted</span> to my blog, because it's been more than a month since I've opened up this post editor and written something. After watching 'Julie & Julia' two weeks ago (yes, it finally is screening in <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Hong</span> Kong! And Meryl Streep is awesome), it reminded me that I was a food blogger too. Not that I totally forgot the fact that I had a blog, but I felt that I had neglected it. And I felt real bad.<br /><br />Baking was meant to be a passion. It is still, but sometimes I simply do not have any time or energy left after school work. But trust me, after spending hours and hours working on an Extended Essay in the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">library</span>, and trooping back home heaving a boulder-weighing school bag, the welcoming hot shower and cozy bed is way more attractive than say, the butter in the fridge. Which is why I've completely abstained from baking, and blogging, for so long.<br /><br />---<br /><br />Alright, enough ranting. I feel so much happier after I've vented out my frustration, and I'm sure you all understand! Thank you for the patience in reading the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">un</span>-baking-related words above :)<br /><br />Back to this post's main intention, which is to present some delectable cream puffs I made, the moment I threw down my school bag after <span class="blsp-spelling-error" id="SPELLING_ERROR_4">EE</span> deadline day. <a href="http://www.flickr.com/photos/wenday/3725942357/">My first attempt at <span class="blsp-spelling-error" id="SPELLING_ERROR_5">choux</span> pastry</a> was nearly half a year ago. The cream puffs from that attempt were good, but real ugly in appearance! Quoting myself from that time - <span style="font-style: italic;">"can't wait to recreate a cream puff that tastes as good as, or better, than the ones from beard papa!"</span>, I was indeed determined to get the hang of making a neat cream puff.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2663/4180428653_4a88b965e0.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2663/4180428653_4a88b965e0.jpg" alt="" border="0" /></a>And I sort of succeeded! On this second attempt, I chose to make Cookie-topped Cream Puffs, a replication of the same flavour they sell at <a href="http://en.wikipedia.org/wiki/Beard_Papa%27s">Beard Papa</a>. It's a classic <span class="blsp-spelling-error" id="SPELLING_ERROR_6">choux</span> pastry shell, filled with vanilla pastry cream and a cookie topping.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2766/4180432053_4effa8b9a5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2766/4180432053_4effa8b9a5.jpg" alt="" border="0" /></a><br />My rendition turned out to be pretty identical to the store bought ones, as all my friends from fellowship (where I bought them to) were squealing "Oh!! They taste just like the ones from Beard Papa!!". Which is when I decided to grab one myself before the were all gone and bit into it. The <span class="blsp-spelling-error" id="SPELLING_ERROR_7">choux</span> shell's flavour was enhanced with the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">chocolatey</span> cookies sablee-like crumbs on top and the rich, vanilla bean-speckled pastry cream helped meld the whole thing together perfectly.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2609/4180438213_238a4ca4bc.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2609/4180438213_238a4ca4bc.jpg" alt="" border="0" /></a><br />So if you, like me, have a special affinity for cream puffs, please do try this twist on it! I'm sure you'll love it these scrumptious little sweets!<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Cookie-topped Cream Puffs</span></span><br /><span style="font-style: italic;">Adapted from Chou Cream No Hon by </span><span style="font-style: italic;" class="blsp-spelling-error" id="SPELLING_ERROR_9">Junko</span><span style="font-style: italic;"> </span><span style="font-style: italic;" class="blsp-spelling-error" id="SPELLING_ERROR_10">Iida</span><span style="font-style: italic;"> (Original recipe in Chinese)</span><br /><br /><span style="font-style: italic;">For the choux pastry<br /></span>30g cake flour, sifted<br />30g bread flour, sifted (If you don't have cake and bread flours, I'd suggest just using 60g all-purpose)<br />40g unsalted butter, cut into cubes<br />100ml water<br />5g sugar<br />1g salt<br />2 eggs (around 100g)<br /><br />1. Preheat oven to 200C. Line a baking sheet with baking parchment.<br />2. Place water, butter, sugar and salt into a small saucepan and heat over medium flame until butter is all melted and water is at a rolling boil.<br />3. Remove from heat, and add in the flours in one go. Mix together with a heatproof spatula until a dough forms.<br />4. Back on the heat, stir the dough continously until a thin layer of dough coats the base of the pan.<br />5. Transfer dough into a large metal bowl. Slowly add in the egg whilst mixing with a spatula until the egg is absorbed and formes a soft dough. An indicator is the formation of a 'triangle' when you lift the dough up using a spatula. Set aside the left over egg if not all of it was added.<br />6. Using a piping bag with a 1-cm tip (I just snipped off the end of a plastic bag), pipe around 10 mounds of dough, each around 4cm in diameter.<br />7. Brush over the left over egg, and with a wet finger, lightly press down any peaks on the dough.<br />8. Bake at 200 C for 30 minutes until golden brown.<br /><br /><span style="font-style: italic;">For the chocolate cookie topping</span><br />20g cake flour<br />5g cocoa powder<br />25g unsalted butter, softened<br />25g sugar<br /><br />1. In a small bowl, cream together the butter and sugar.<br />2. Fold on the flour and cocoa powder.<br />3. Press together the dough, and shape it into a log with 2-cm diameter. Wrap in plastic wrap and chill for at least 30 minutes.<br />4. Slice into 10 portions (or enough slices for the number of puffs you got using the recipe above). Place them on each mound of dough, and bake as per instructions above.<br /><br /><span style="font-style: italic;">For the pastry cream</span><br />1/2 vanilla pod<br />250ml milk<br />40g sugar<br />3 egg yolks<br />25g cake flour<br />20g unsalted butter, cut into chunks<br /><br />1. Split the vanilla pod lengthwise and scrape out the seeds.<br />2. Place the vanilla seens and pod into the milk in a small saucepan, along with half the sugar. Heat until the mill is just about to boil.<br />3. Whisk together the egg yolks and remaining sugar in a large bowl. Sift in the cake flour and whisk until well incorporated.<br />4. Remove the vanilla pod from the milk. Add the milk into the egg yolks in portions, stirring well after each addition.<br />5. Strain the mixture back into the saucepan. Cook mixture over low heat, stirring constantly until the mixture thickens into the consistency of thick cream and bubbles start to form.<br />6. Remove from heat and beat in the butter chunks.<br />7. Let cool completely before chilling and filling the cream puffs.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2789/4181199212_7f45169e71.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2789/4181199212_7f45169e71.jpg" alt="" border="0" /></a>Wendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.com17tag:blogger.com,1999:blog-4658533097319041648.post-70325900216351232382009-11-06T17:59:00.010+08:002009-11-11T21:04:49.448+08:00Alfajores<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2609/4094675581_01b9643bc5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2609/4094675581_01b9643bc5.jpg" alt="" border="0" /></a><br />It seems like my excuses to bake are getting more and more ridiculous. This time, it's something along the lines of "I made two cans of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">dulce</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">leche</span> and I can't go on eating it on toast every morning for a month even though it tastes great. Therefore I must bake <span class="blsp-spelling-error" id="SPELLING_ERROR_3">alfajores</span>." I'm glad that I decided to bake them, but another baking glitched <span class="blsp-spelling-error" id="SPELLING_ERROR_4">occured</span>!<br /><br />On a whim, I decided to make <span class="blsp-spelling-error" id="SPELLING_ERROR_5">dulce</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">leche</span> again, using the boiling can method. I've tried the oven method, but I think that it's a more waste of energy as the oven has to be on for a long time, whilst the boiling method allows you to make a few cans at once AND I can actually do homework whilst it cooks by itself! Win-win! Yes, some say that boiling the cans are prone to explosion - but fortunately it hasn't happened to me yet, so I'm sticking to the pot method.<br /><br />But the first time I made <span class="blsp-spelling-error" id="SPELLING_ERROR_8">dulce</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">leche</span>, I was so anxious for the result I forgot to let the cans cool before opening them, so the moment my can opener cut through the top, a squirt of hot, sweet, sticky caramelised milk spewed out. Thank God it hit the wall and not my face.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2489/4094674633_c3484ba3a7.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2489/4094674633_c3484ba3a7.jpg" alt="" border="0" /></a><br />So one day, me being a less-than-attentive student during English class, I got distracted and typed in '<span class="blsp-spelling-error" id="SPELLING_ERROR_11">alfajores</span>' into food blog search, spending a a good 15minutes sifting through the pages until I found a recipe that sounded like my imagination of an <span class="blsp-spelling-error" id="SPELLING_ERROR_12">alfajor</span> - a slightly crunchy shortbread with a tender crumb, melding into the lovely sweet, <span class="blsp-spelling-error" id="SPELLING_ERROR_13">caramelly</span> filling.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2625/4095432866_48e05f8508.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2625/4095432866_48e05f8508.jpg" alt="" border="0" /></a><br />The components of my dream <span class="blsp-spelling-error" id="SPELLING_ERROR_14">alfajor</span> were made without any problems. The cookies were perfectly fine - buttery, tender and all. The <span class="blsp-spelling-error" id="SPELLING_ERROR_15">dulce</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_16">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_17">leche</span> was heavenly - I ate a good portion of a can just by the spoon or on saltine crackers. But my final product was a bit disastrous.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2606/4094676309_ed3a046003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2606/4094676309_ed3a046003.jpg" alt="" border="0" /></a><br />I have no idea why, but after I sandwiched the cookies together, the filling seemed to 'melt' and a few seconds later, the cookies were sliding off each other! I frantically tried adjust them properly, and used much less filling in my remaining ones - but they still slipped off. I have no idea why, maybe my cookies weren't completely cool yet. Or maybe because I store my <span class="blsp-spelling-error" id="SPELLING_ERROR_18">dulce</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_19">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_20">leche</span> in fridge, the temperature difference was too big so it softened quickly. <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Aghh</span> - I was a bit annoyed at that point as my dream <span class="blsp-spelling-error" id="SPELLING_ERROR_22">alfajores</span> have been ruined, not to mention that there was <span class="blsp-spelling-error" id="SPELLING_ERROR_23">dulce</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_24">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_25">leche</span> dripping everywhere :(<br /><br />But despite their ugly appearance, the <span class="blsp-spelling-error" id="SPELLING_ERROR_26">alfajores</span> were really delicious! It was everything I imagined it to taste like. To make them more easy to handle and eat (as by now, the filling has leaked to coat the sides sticky), I placed each <span class="blsp-spelling-error" id="SPELLING_ERROR_27">alfajor</span> into a paper muffin case to give out at school.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2748/4094678367_1316e65852.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2748/4094678367_1316e65852.jpg" alt="" border="0" /></a><br />Some friends asked what the filling was, and I think I answered a tad too enthusiastically as I started to babble on about how good <span class="blsp-spelling-error" id="SPELLING_ERROR_28">dulce</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_29">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_30">leche</span> is, how easy it is to make, and urging everyone to make it. I also had a very <span class="blsp-spelling-error" id="SPELLING_ERROR_31">intersting</span> conversation in Biology class where I insisted on the correct <span class="blsp-spelling-error" id="SPELLING_ERROR_32">pronounciation</span> of '<span class="blsp-spelling-error" id="SPELLING_ERROR_33">alfajores</span>' (ah-faa-ho-res) and '<span class="blsp-spelling-error" id="SPELLING_ERROR_34">dulce</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_35">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_36">leche</span>' (dul-chay-de-lay-chay), as well as asking my friend who studies Spanish how to say "Ugly But Tasty <span class="blsp-spelling-error" id="SPELLING_ERROR_37">Alfajores</span>"...if I had remembered what she said, it would have been the title of this post!<br /><br /><br /><span style="font-weight: bold;font-size:130%;" ><span class="blsp-spelling-error" id="SPELLING_ERROR_38">Alfajores</span></span><br /><span style="font-style: italic;">Adapted from </span><a style="font-style: italic;" href="http://desertcandy.blogspot.com/2008/05/dulce-danger.html">Desert Candy</a><br /><br />Makes around 16 sandwich cookies<br /><br />115g butter, room temperature<br />55g sugar<br />1 egg<br />1tbsp dark rum<br />1/2tsp vanilla essence<br />140g all-purpose flour<br />65g cornstarch<br />1tsp baking powder<br />1/4tsp salt<br /><br />around 1/2 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_39">dulce</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_40">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_41">leche</span>, for filling (see below)<br /><br />1. In a large bowl, with a mixer on medium speed, beat the butter and sugar until smooth. Add the egg, rum and vanilla and beat until well blended.<br />2. In a medium bowl, mix the flour, cornstarch, salt and baking powder. Beat into butter mixture until well blended. Press the dough into a disk, wrap in plastic wrap, and chill until firm, about 30 minutes.<br />3. Preheat oven to 170º C. Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll out dough to about 1/8 inch thick. With a floured, 2- to 3-inch round cutter, cut out cookies. Place about 1 inch apart on greased or lined baking sheets. Gather excess dough into a ball, re-roll, and cut out remaining cookies. Chill cookies in the freezer for around 5 minutes until dough is firm.<br />4. Bake until cookie edges just begin to brown, about 10-15 minutes. Let the cookies cool on sheets for 5 minutes, then use a spatula to transfer them to racks to cool completely.<br />5. Turn half the cooled cookies bottom side up and spread each with around a teaspoon <span class="blsp-spelling-error" id="SPELLING_ERROR_42">dulce</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_43">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_44">leche</span>. Top with remaining cookies. Cookies are best on the second day, they keep well for 2 weeks in an air-tight container at room temperature.<br /><br /><span style="font-weight: bold;font-size:130%;" >Dulce <span class="blsp-spelling-error" id="SPELLING_ERROR_45">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_46">Leche</span></span><br />Place one can of <span style="font-weight: bold;">condensed milk</span> (or any number of cans you can fit in your pot) into a large pot and fill with water until the cans are completely submerged. Turn on the stove and let the water boil. After water has boiled, turn down to low heat and let the heat work its magic - remove after 2.5 hours. Make sure the cans are always <span class="blsp-spelling-corrected" id="SPELLING_ERROR_47">completely</span> submerged during cooking.<br /><br />Let the cans cool completely before opening to avoid hot sticky caramel landing on yourself or anywhere else. Then, take a spoon and eat a spoonful of bliss before transferring the rest into a jar to keep in the fridge.Wendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.com5tag:blogger.com,1999:blog-4658533097319041648.post-232032486036384862009-10-31T12:18:00.004+08:002009-10-31T12:58:59.874+08:00Spider Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2425/4059480173_3d172bbdba.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2425/4059480173_3d172bbdba.jpg" alt="" border="0" /></a>This may be a bit late for Halloween - it's still the 31st here, so maybe just in time! Halloween's not a huge thing here in <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Hong</span> Kong - I've never even dressed up before for Halloween! Usually my friends and I would go to the annual Halloween Bash at Ocean Park (a theme park), but this year we're just all too busy, so I baked a batch of Spider Cupcakes to mark the occasion.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3517/4059481369_2bacb77842.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3517/4059481369_2bacb77842.jpg" alt="" border="0" /></a>Of course, the last thing I'd like to dress up as, or see during Halloween are spiders. But I wouldn't mind having a spider morphed from a chocolate cupcake, with a generous slather of chocolate frosting, and sprinkled with more chocolate. I think they look cute, no?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2532/4060226582_2e31bc2fc6.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2532/4060226582_2e31bc2fc6.jpg" alt="" border="0" /></a>The chocolate cupcake recipe I used was from Dorie Greenspan's <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363">Baking from My Home to Yours</a>, and the idea for decorations were from <a href="http://www.bakerella.com/spiders-spiders-spiders/"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Bakerella</span></a>. I was a bit <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">disappointed</span> with the cupcake because the crumb was very loose and the chocolate flavour was not deep enough. I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">defiantly</span> going to stick to my <a href="http://mybutteryfingers.blogspot.com/2009/05/mini-chocolate-cupcakes-with-lemon.html">favourite chocolate cupcake recipe</a> in the future. The glaze, however, was nice and hassle-free to make. Made up of simply 3 ingredients - melted chocolate, butter and icing sugar - it tasted wonderful and had a lovely sheen to it.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2557/4060227540_2a21728f4c.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2557/4060227540_2a21728f4c.jpg" alt="" border="0" /></a>To transform the cupcakes into <span style="font-style: italic;">scary</span>, <span style="font-style: italic;">chilling </span>arthropods, I used chocolate shavings or <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Varlhona</span> crunchy pearls as the 'exo-skeleton', strawberry licorice for the legs and M&Ms for the eyes. I know that the heart-studded cupcake liners are hardly Halloween-<span class="blsp-spelling-error" id="SPELLING_ERROR_6">ish</span>, but that's all I had at home!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2791/4060223382_40f0a0f73f.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2791/4060223382_40f0a0f73f.jpg" alt="" border="0" /></a>So after the transformation, I preserved them in a box in the fridge over night, and bought them to school for my friends to catch and devour. (In fact, some of my friends actually ate REAL spiders in Cambodia during Challenge Week! Cool, right?)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2537/4059478279_89a2142ce4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2537/4059478279_89a2142ce4.jpg" alt="" border="0" /></a>And finally as a Biology student, I do actually know that spiders have 8 legs (...but not without asking a friend first!), but I couldn't fit on 4 pairs - so theoretically all my spiders were disabled spiders!<br /><br />I'm amazed by some of the Halloween creations other food <span class="blsp-spelling-error" id="SPELLING_ERROR_8">bloggers</span> have created. Here are some of my favourites: Brain Clot Cupcakes from <a href="http://annies-eats.com/2009/10/30/brain-with-blood-clot-cupcakes/">Annie's Eats</a>, Sugar Cookies from <a href="http://www.sweetopia.net/2009/10/halloween-decorated-cookies/"><span class="blsp-spelling-error" id="SPELLING_ERROR_9">Sweetopia</span></a> and Coffin Cookeis from <a href="http://bakeat350.blogspot.com/2009/10/creepy-coffin-cookies.html">Bake at 350</a>. I'd love to try out some of those next year!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2624/4060234946_1625f3c3f4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="http://farm3.static.flickr.com/2624/4060234946_1625f3c3f4.jpg" alt="" border="0" /></a>Here's me being a 'ghost', taken by myself using the self timer on my camera. If you're out for Halloween, it'd be something fun to do! Check out <a href="http://photojojo.com/content/tutorials/how-to-photograph-a-ghost/">Photojojo</a> for the tutorial. Aaand, Happy Halloween to you all!<br /><br />(I'm not writing this post at home, so I do not have the cookbook with me - I'll update the recipe later. If you would like to see my favourite chocolate cupcake recipe, see my <a href="http://mybutteryfingers.blogspot.com/2009/05/mini-chocolate-cupcakes-with-lemon.html">old post</a>.)Wendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.com8tag:blogger.com,1999:blog-4658533097319041648.post-15537069257882680902009-10-22T20:34:00.008+08:002009-10-22T23:59:46.687+08:00Black and White Chocolate Birthday Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2455/4034998136_cf2a72864f.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2455/4034998136_cf2a72864f.jpg" alt="" border="0" /></a>What's a birthday without a cake, right? Usually, if time permits, I'd try my best to bake cakes or other treats for my friends when their birthday comes. <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Hmm</span>, let's count. The last one was a chocolate chiffon cake. Then it was a chocolate cheesecake. Oh, and the <a href="http://mybutteryfingers.blogspot.com/2009/08/chocolate-espresso-mousse-cake.html">chocolate espresso mousse cake</a>. <a href="http://www.flickr.com/photos/wenday/3348101413/">Two</a> of those, in fact. Chocolate <a href="http://www.flickr.com/photos/wenday/2328921732/">cupcakes</a>, chocolate <a href="http://www.flickr.com/photos/wenday/2604619544/">tarts</a>...Can we sense a theme here? :D<br /><br />But for A., whom this cake was for, of course it had to be chocolate too - only both Black and White chocolate. As this year is the last time I'm going to celebrate my friends' birthdays with them before we go our own ways for uni, I promised myself that I have to bake them each a big, special birthday cake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2707/4034971504_5fc54a7693.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2707/4034971504_5fc54a7693.jpg" alt="" border="0" /></a>But making it special is not as easy as it sounds. This is the first time I've ever made a birthday cake with <span class="blsp-spelling-error" id="SPELLING_ERROR_1">mulitple</span> layers and fillings and <span class="blsp-spelling-error" id="SPELLING_ERROR_2">frostings</span>. Heck, I only bought my first offset spatula two days before! Even with my planning beforehand, I still encountered some problems, partly due to my clumsiness but mainly because I've never made such a cake before, I totally did not know what to expect and I panicked <span class="blsp-spelling-error" id="SPELLING_ERROR_3">alot</span> when...<br /><br />...I was slicing the cake layers. I held the knife in one hand, and stared at the cake layer that was barely an inch high. <span style="font-style: italic;">How on earth do I slice that in half without accidentally slashing in the wrong direction? </span>I took a deep breath, and gently sawed through the cake later. Phew. Although the layers were not particularly even, at least they held up! As the cake layers are quite soft and fluffy, I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">quickly</span> stuffed them into the freezer to make sure they didn't snap in half of something. So the first scare was over.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2646/4034213777_043185b3fe.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2646/4034213777_043185b3fe.jpg" alt="" border="0" /></a>...I frosted the layers. I'm not sure why, but I had a huge problem with the white chocolate whipped cream. See that ugly white layer in the photo above? Yeah, that. It was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">perfectly</span> fine after I initially whipped it up - it was smooth and just firm enough to spread, but as per the recipe's instructions, I chilled it for around 2 hours. And after that, I took it out. I prodded it through the plastic wrap. The surface was firm. <span style="font-style: italic;">Not good</span>.<br /><br />It turned out that somehow, the cream had curdled in fridge, and I didn't have a backup plan. So I went ahead and used it for the middle layer, but it just looked too way bad and unappealing to be the frosting. So I sprinted down to the supermarket, grabbed another carton of whipped cream, ran back and whipped up some lightly sweetened cream and used it to frost the cake instead. It took me ages to get the frosting right, as I've never frosted a big cake before and it was hard to get the crumb coat right, to get the top and sides smooth.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2676/4034989042_5b166d5b32.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 500px;" src="http://farm3.static.flickr.com/2676/4034989042_5b166d5b32.jpg" alt="" border="0" /></a>But finally, the cake was done. The top was simply decorated with homemade white chocolate curls and some store bought dark chocolate shavings. I quickly photographed it, and went to sleep - tired, yet happy that I found an alternative to the white chocolate cream disaster. But I was anxious too, as I was very very scared that the white chocolate cream I used for the filling would <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">separate</span> over the night, and mess up the whole cake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3495/4034227725_c256cb647e.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm4.static.flickr.com/3495/4034227725_c256cb647e.jpg" alt="" border="0" /></a>But the next night, after our long day of Challenge Week golfing, 9 holes, a barebeque... it was cake time! We took the photos, sang the song, the birthday girl made her wishes...and finally it was time for me to slice and serve the cake. I took a deep breath in my brain, and cut the cake into slices. <span style="font-style: italic;">All was well. </span>I simply cannot describe how relieved I was to see that the slices came out nicely and the white chocolate cream filling was perfectly fine! And it was actually somewhat symmetrical with the layers looking fairly intact!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2517/4034976768_b7139f04b0.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2517/4034976768_b7139f04b0.jpg" alt="" border="0" /></a>So everyone had their slice, and everyone said it was <span class="blsp-spelling-error" id="SPELLING_ERROR_7">goooood</span>. I felt satisfied and bubbly and excited and happy to see that everyone enjoying it, and that my first layered cake was successful, that everything turned out fine eventually albeit the glitches in the process. So I rightfully dug into my slice to taste the fruit of my labour.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3495/4034239695_6f874b83a0.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3495/4034239695_6f874b83a0.jpg" alt="" border="0" /></a>Well, since the cake was made with a <span style="font-weight: bold;">fluffy buttermilk white cake</span>, a <span style="font-weight: bold;">rich dark chocolate pastry cream</span>, <span style="font-weight: bold;">real white chocolate cream</span> and well, more <span style="font-weight: bold;">sweetened whipped cream</span> (and of course the love and effort I put in too), it was just simply <span style="font-weight: bold;">decadent</span>. The smooth creams complemented the cake well, and the sweetness was just right so the flavours of both chocolates came through. In fact, I was glad that I used whipped cream for the frosting, as it helped round all the layers together nicely and so the cake is not too heavy and cloying.<br /><br />If you're a chocoholic for both chocolates that's looking for a cake to bake, why not this? The recipe is from <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363">Dorie Greenspan's Baking from My Home to Yours</a>. The recipe can be found on this<a href="http://www.browneyedbaker.com/2008/02/05/twd-black-and-white-chocolate-cake/"> site</a>. (Sorry, I'm too tired to type it all up :P In fact, A. was the person who helped me order this book from Amazon, so what's better to bake a cake from that book for her?)<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2703/4034231451_e62cbe2313.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2703/4034231451_e62cbe2313.jpg" alt="" border="0" /></a><span style="font-style: italic;">Happy Birthday for the nth time A.! I'm really really glad you liked the cake! </span><br /></div><br />Although layered cakes are probably a no-brainer for practically everyone but me, to myself, it seems like I've reached a mini baking milestone. And honestly? I can't wait to bake the next big-special-birthday cake!<br /><br /><span style="font-style: italic;">P.S. Actually I had my 17th birthday a few weeks ago too, in case anyone wondered why the 'About Me' section has changed :)</span>Wendyhttp://www.blogger.com/profile/14692356231257399620noreply@blogger.com9