tag:blogger.com,1999:blog-64824240831744362542024-02-21T05:15:15.495-05:00Baking is the New Blackjwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.comBlogger77125tag:blogger.com,1999:blog-6482424083174436254.post-77563659380902900472011-10-19T21:51:00.000-04:002011-10-19T21:51:50.540-04:00Rustic Plum Galette<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tart is really my favourite type of dessert, because it can be paired with any fruits that are in season. Although it's mid-October and it's already getting chilly, I can still get various types of plums and peaches in Toronto. If you don't like plums or peaches, you can use figs, berries, apples or any fruits you can think of! This is so delicious, I don't mind having it for breakfast. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Flaky Pie Pastry</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">(Recipe adapted from Williams Sonoma, "Essentials of Baking"):</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5 tablespoons cold unsalted butter</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 tablespoons cold vegetable shortening</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/3 cups all-purpose flour</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon sugar </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 teaspoon salt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 tablespoons ice water</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Mix on low speed until blended.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- Add the butter and shortening, and then continue mixing on low speed just until the mixture forms large, coarse crumbs.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- Add the ice water 1 tablespoon at a time, and mix on low speed just until the mixture begins to hold together. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- Transfer the dough to a work surface and shape the dough into a 6-inch disk. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- Wrap the disk tightly in plastic wrap and refrigerate until well chilled. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Filling:</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 firm plums, halved, pitted, and sliced 1/4 inch thick</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sugar for sprinkling</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon apple jelly or peach jam and a tablespoon water for glaze</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preheat over to 350F. On a lightly-floured surface, roll out dough to 12 x 16 inch rectangle, 1/8 inch thick. Transfer dough to a parchment paper-lined cookie sheet. Arrange plums on top. Fold and pleat edge of dough over plums. Sprinkle with sugar. Bake until crust is golden, about 60 minutes. Glaze and allow to cool before slicing. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>jwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.com0tag:blogger.com,1999:blog-6482424083174436254.post-8647212743279817422011-10-12T00:28:00.002-04:002011-10-12T00:28:38.377-04:00French Apple Tart<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.joyofbaking.com/FrenchAppleTart.html">http://www.joyofbaking.com/FrenchAppleTart.html</a></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I baked this French Apple Tart for the Thanksgiving dinner. This simple and elegant tart is really easy to make. I could have cheated by using store-bought apple sauce as filling, but I decided to try the home-made version because I like having chunks of apple in the apple sauce. The store-bought ones are usually too runny. Anyway, this is a great and healthy dessert. Please note that </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I only used 1 tablespoon of sugar for the filling and it's already quite sweet. The tart is usually served at room temperature but I think it's best to serve warm. </span></div>jwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.com0tag:blogger.com,1999:blog-6482424083174436254.post-65422137755345075562011-09-29T23:27:00.000-04:002011-09-29T23:27:04.871-04:00Black Sesame Macarons<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I was casually chatting with F yesterday and this time I really listened and learned that he genuinely likes macarons. I remember that he did tell me before, but I didn't think too much of it because I am not too crazy about making and consuming this dessert. It's just too difficult to make them and they are way too sweet for my taste. F went on to ask me all these technical questions about the process of making macarons and all... like I could answer any of them. He seemed really interested. I felt guilty and decided to try to make some. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Must have been my lucky day, these macarons turned out ok. I have tried several recipes, with aged and non-aged egg whites, leave the oven door ajar or not... it does not matter. To me, it's simply pure luck. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">After all, baking, to me, is for fun. Let's not get too serious about it. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Recipe: <a href="http://www.foodjetaime.com/2010/01/black-sesame-macarons.html">http://www.foodjetaime.com/2010/01/black-sesame-macarons.html</a></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">As for the filling, I have a jar of blood orange spread I hardly ever used. It's quite interesting to put black sesame and blood orange together. I found the taste very mild and refreshing. </span></div>
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jwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.com0tag:blogger.com,1999:blog-6482424083174436254.post-48008194558326459372011-09-27T13:56:00.001-04:002011-09-27T13:57:25.299-04:00Brioche Rolls<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZuTRrlt-z1b9bJ9c-FSbgk-mY4kdDEnvcP40VBf7XuehgKK3_F_alo3LIj52p4hZgKab2y5A6_gVXfpkr_AFzSSE2mLcg98BIXwismW0rGQbYwA7gmEfs3U1Iqd4MgyEvOzeEQzKc4v9/s1600/P9276067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZuTRrlt-z1b9bJ9c-FSbgk-mY4kdDEnvcP40VBf7XuehgKK3_F_alo3LIj52p4hZgKab2y5A6_gVXfpkr_AFzSSE2mLcg98BIXwismW0rGQbYwA7gmEfs3U1Iqd4MgyEvOzeEQzKc4v9/s320/P9276067.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr5WFpCP8MwuFwHXxhrEXlq8YBkaKd2Cg0ZIVWYq3hBSGpPXbSoeay2LrRVk-LZoK92oKaTk03Wjbo-jQY7LRFTxY6A27Tn-fn7I6phI_xmLgMyWsl03BP-S7tFhDAjqo8nFtQ3P9NZ545/s1600/P9276066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr5WFpCP8MwuFwHXxhrEXlq8YBkaKd2Cg0ZIVWYq3hBSGpPXbSoeay2LrRVk-LZoK92oKaTk03Wjbo-jQY7LRFTxY6A27Tn-fn7I6phI_xmLgMyWsl03BP-S7tFhDAjqo8nFtQ3P9NZ545/s320/P9276066.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOfM3D6wlkaKthibTGvNqS_qZeRa1khjaRU3V-aGcZULDTVkdzsRL9HmrmJD4bviRwp9Pj11xqXcJR5EZQe_NjRSsjUllagCUnGXpvLbLqrhdNz9ExG7gxFBq1rHcW5fH7bFsxVaEHLWyq/s1600/P9276073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOfM3D6wlkaKthibTGvNqS_qZeRa1khjaRU3V-aGcZULDTVkdzsRL9HmrmJD4bviRwp9Pj11xqXcJR5EZQe_NjRSsjUllagCUnGXpvLbLqrhdNz9ExG7gxFBq1rHcW5fH7bFsxVaEHLWyq/s320/P9276073.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYCJZ7Ypl5STkOAh24buCYd_avTWC9Mo1L1aZtw8g2MbWcRGqa4sp2cOewpnaK6IXkhlbL_Z7_uSKDQEcxCBrCmO6AtGlOjcRVDD-oOYKNlSJi-dtpTBPSglUpat-atmmiEGVOj2jStovi/s1600/P9276074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYCJZ7Ypl5STkOAh24buCYd_avTWC9Mo1L1aZtw8g2MbWcRGqa4sp2cOewpnaK6IXkhlbL_Z7_uSKDQEcxCBrCmO6AtGlOjcRVDD-oOYKNlSJi-dtpTBPSglUpat-atmmiEGVOj2jStovi/s320/P9276074.jpg" width="240" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I love bread. I love the aroma of freshly baked bread in the kitchen. There is nothing more satisfying than baking your own bread for the family. Today, I did just that. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I cannot be certain if brioche is considered bread or pastry. I would say it's pastry because of the high egg and butter content. I like its light and fluffy texture and the slightly flaky crust. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Since I don't have any individual brioche molds, I simply divided the dough in 12 equal portions in a muffin pan. It worked just as good. </span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Recipe adapted from Essentials of Baking, William-Sonoma:</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 1/2 teaspoons active dry yeast</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup warm water</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 large eggs, plus 1 egg, beaten, for glaze</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups all-purpose flour</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon salt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup unsalted butter, room temperature</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- In the bowl of a stand mixer, dissolve the yeast in the warm water and let stand until foamy.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- Beat in 4 eggs and the sugar with a wire whisk.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- Add the flour and salt.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- Place the bowl on the mixer, attach the dough hook, and knead on low speed until smooth and elastic.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- The dough will be thick and sticky. Periodically stop the mixer and scrape down the sides of the bowl and the dough hook with a plastic pastry scraper.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- Add the butter and continue kneading until it is completely incorporated.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- Scrape the dough into a clean, buttered bowl. Cover the bowl with plastic wrap and refrigerate it for at least 6 hours or for up to overnight.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- Divide the dough into 12 portions and place the dough in a muffin pan. Cover the pan loosely with a dry kitchen towel and let them rise in a warm, draft-free spot until they almost fill the pans, 1 1/2 - 2 hours.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- Lightly brush the breads with the beaten egg.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- Bake until golden brown, for approximately 15 minutes. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- Let cool in the pan for 5 minutes and serve.</span><br />
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</span></span>jwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.com0tag:blogger.com,1999:blog-6482424083174436254.post-17205866085026180042011-09-08T15:29:00.000-04:002011-09-08T15:29:24.995-04:00More Snow-Skin Mooncakes with Custard Filling<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheuVKjCYrR9wVrZ4wwC-4ats3N2905qP-45u-21Hr6FLd2iaVxTk9w2u4_dCC7graP0SlsMb3EzrOXVS_qXhRe1pv-HQRO7D60-aaqjRtR0z-BCiA6pksUw7GtW89MUyfUnFO4r6h2GPut/s1600/P9085844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheuVKjCYrR9wVrZ4wwC-4ats3N2905qP-45u-21Hr6FLd2iaVxTk9w2u4_dCC7graP0SlsMb3EzrOXVS_qXhRe1pv-HQRO7D60-aaqjRtR0z-BCiA6pksUw7GtW89MUyfUnFO4r6h2GPut/s320/P9085844.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1gmTjCs-r3imqFLz15z254VNmXC_qMJAS4xonbQyeI9b0PsqSnJZB5Fatz20wuI6U4NmVYX6guzyEfhfMduRhHS_aS1MQoeyB1ol6uOxAh3_hWeyL5HtEiQwkf5JSRFQ6nyjBpfh9OBvp/s1600/P9085840.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1gmTjCs-r3imqFLz15z254VNmXC_qMJAS4xonbQyeI9b0PsqSnJZB5Fatz20wuI6U4NmVYX6guzyEfhfMduRhHS_aS1MQoeyB1ol6uOxAh3_hWeyL5HtEiQwkf5JSRFQ6nyjBpfh9OBvp/s320/P9085840.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBp1IjBFIelHzowsxO1_2F8xvez65uozcIsFLbScPcWf36QGO4m9Ks_Cf-wfzRlx4GZFJ-6otehlmFwAkvCDyXpShAXn257NCaARwDnnd8UK7qsH2AT_NcepGxc9ukSz2LHNpJuPq_mNBU/s1600/P9085839.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBp1IjBFIelHzowsxO1_2F8xvez65uozcIsFLbScPcWf36QGO4m9Ks_Cf-wfzRlx4GZFJ-6otehlmFwAkvCDyXpShAXn257NCaARwDnnd8UK7qsH2AT_NcepGxc9ukSz2LHNpJuPq_mNBU/s320/P9085839.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">These are the same mooncakes from yesterday but I used a different mold. Still pretty! </span>jwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.com0tag:blogger.com,1999:blog-6482424083174436254.post-72554805212619334142011-09-08T15:23:00.000-04:002011-09-08T15:23:13.605-04:00Flaky Mooncakes with Custard Filling (酥皮奶黃)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizyQcLeyfGKG6wrjyhVlDwLZOZ-oqPpq1SHCh0BsPT34NdM0fCk9qB8o-OiSBvePlGiJ7vO6scKrxWq1ODh8IAF0FfNjYKr4T6trFBPsJhWTDbH5nLCOBf0jwvROg7b8tdHK8zFLhNtWX_/s1600/P9085837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizyQcLeyfGKG6wrjyhVlDwLZOZ-oqPpq1SHCh0BsPT34NdM0fCk9qB8o-OiSBvePlGiJ7vO6scKrxWq1ODh8IAF0FfNjYKr4T6trFBPsJhWTDbH5nLCOBf0jwvROg7b8tdHK8zFLhNtWX_/s320/P9085837.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkWFBFocAV21JpMnuoCzp2Klz28Fm047iPQqT-PiNS2VzSlA-8LPdCNVSPpf-E_i-EpglTtQxpWFgia27vHNenxkzTp98CU8LJ-EINW5fwWV_a7mqNsxpEquQmVuHwIh1eH-rmJBrhBlO/s1600/P9085831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkWFBFocAV21JpMnuoCzp2Klz28Fm047iPQqT-PiNS2VzSlA-8LPdCNVSPpf-E_i-EpglTtQxpWFgia27vHNenxkzTp98CU8LJ-EINW5fwWV_a7mqNsxpEquQmVuHwIh1eH-rmJBrhBlO/s320/P9085831.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk2HWq_MK9IQR46HPtUs-xEyDxrp3Y6qftYJPfnW5gkQFdKNPWZj92-kCfjLOWBFQ9aBMTYFr5XSn2ZBwNIGGxXd03z-bOD8YBa5_7iqD7nOSkc7tVgXA8XHoOU4aB6ViGtTy-gqSW1M-M/s1600/P9085838.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk2HWq_MK9IQR46HPtUs-xEyDxrp3Y6qftYJPfnW5gkQFdKNPWZj92-kCfjLOWBFQ9aBMTYFr5XSn2ZBwNIGGxXd03z-bOD8YBa5_7iqD7nOSkc7tVgXA8XHoOU4aB6ViGtTy-gqSW1M-M/s320/P9085838.jpg" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">More mooncakes!</span><br />
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<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pardon me for not posting the recipe here because I am not entirely happy with it. The crust is supposed to be flaky, mine turned out to be somewhat like cookie, a tough one too. It's possible that I worked the dough too much but then when I mixed the ingredients, the texture just didn't look or feel right. Luckily, after a day, the crust softens and it tastes much better than they were just out of the oven yesterday. </span></div>jwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.com1tag:blogger.com,1999:blog-6482424083174436254.post-48592765354826855732011-09-07T15:29:00.003-04:002011-09-07T15:33:20.331-04:00"Snow-skin" Mooncakes with Custard Filling<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_bEadJMuTe-ktnuzSJpmMbR-N-SZkH7Q7Hj3wG8DVPs0W2k_YWFA7qhmhDz0CYEhaQOX8HbWbdW_vhZr1yoeMA1MrFqImXJqoW8hy_NNU9wcqSJb83l2x9KAPCik8dipJl_G33mrulawY/s1600/P9075802.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_bEadJMuTe-ktnuzSJpmMbR-N-SZkH7Q7Hj3wG8DVPs0W2k_YWFA7qhmhDz0CYEhaQOX8HbWbdW_vhZr1yoeMA1MrFqImXJqoW8hy_NNU9wcqSJb83l2x9KAPCik8dipJl_G33mrulawY/s320/P9075802.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLLDvD-xJC2X4EmM86HE6InxG-UOJys3akvM3URdNvIGTAl1r6SuScTzjSCvnM7fOtEp9O4CDK3puECF_UkNDcjEsADBAcHw6MeqWybq6zHHdugbD1fNh9CKZ2sFl0_B3fFBQVJ5XzI63W/s1600/P9075800.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLLDvD-xJC2X4EmM86HE6InxG-UOJys3akvM3URdNvIGTAl1r6SuScTzjSCvnM7fOtEp9O4CDK3puECF_UkNDcjEsADBAcHw6MeqWybq6zHHdugbD1fNh9CKZ2sFl0_B3fFBQVJ5XzI63W/s320/P9075800.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5p1Kv20yr7dfXkTjJLGl62vESLd8u7z7ai6-e_JRPZx0pD97onqw0zStslKmlvZkl1sZ295Ej-4lmN8Cn8ARW4hQNfFX9VstLWKnj0-BPESeaskASTONOhk9YrZIQoG55vyjVwp8dO8B/s1600/P9075798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5p1Kv20yr7dfXkTjJLGl62vESLd8u7z7ai6-e_JRPZx0pD97onqw0zStslKmlvZkl1sZ295Ej-4lmN8Cn8ARW4hQNfFX9VstLWKnj0-BPESeaskASTONOhk9YrZIQoG55vyjVwp8dO8B/s320/P9075798.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIRjL2tCDfmD8p3_WYkWTP_gpPZmy4O6Jt0YojObQTQ4-UJ95fHm6PE_MDA-TSdOVhEWjd2UAkWP9m4_g7Ocfl88m33x_7500yIR38HRCUps9fr7MNHMdpIx2atqhP12_73fmfnDdbRTmi/s1600/P9075805.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIRjL2tCDfmD8p3_WYkWTP_gpPZmy4O6Jt0YojObQTQ4-UJ95fHm6PE_MDA-TSdOVhEWjd2UAkWP9m4_g7Ocfl88m33x_7500yIR38HRCUps9fr7MNHMdpIx2atqhP12_73fmfnDdbRTmi/s320/P9075805.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I'm still here!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Some of my friends wondered why I have not been baking. I have, just not as much as I used to. It's mainly because, well, I have been lazy since I came back from Hawaii. The trip was great and everything... but I saw a very fat Jennifer in every pics taken there. It's time that I really lose some weight and I decided to stop baking for the time being.</span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">And of course, I cheated... because this recipe does not require baking. </span><br />
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<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Mid-Autumn Festival is fast approaching but I have never been crazy about mooncakes. Traditional mooncakes usually have lotus seed paste as filling, which I found too sweet and oily. In recent years, people have come up with interesting ways to make mooncakes. "Snow-skin" mooncakes (<span class="Apple-style-span" style="line-height: 19px;">冰皮月餅) have quickly become one of the most popular among the younger generation. There are many variation when it comes to the filling of the snow-skin mooncakes. I picked custard because it is simply my all-time favourite. </span></span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 19px;"><br />
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<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Here are some research I have done and it proves most helpful in the process of making these adorable mooncakes (unfortunately they are all in Chinese):</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 19px;"><br />
</span></span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 19px;"><a href="http://www.blogger.com/goog_148213262">http://irenechanwai.mysinablog.com/index.php?op=ViewArticle&articleId=1947490</a></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 19px;"><a href="http://www.blogger.com/goog_148213262">http://www.christinesrecipes.com/2009/09/ice-skin-mooncakes-with-custard.html</a></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: blue; line-height: 19px;"><a href="http://www.youtube.com/watch?v=CIfvNyohyAA&feature=related">http://www.youtube.com/watch?v=CIfvNyohyAA&feature=related</a></span></span><br />
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<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I am very happy with the result. The mooncakes are not too sweet (quite low in fat and sugar) and I love the chewiness of the snow-skin. They look so pretty! </span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 19px;"><br />
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</span>jwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.com2tag:blogger.com,1999:blog-6482424083174436254.post-20754455391469559152011-06-14T15:17:00.000-04:002011-06-14T15:17:13.777-04:00Chocolate Raspberry Tart<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRY8OxWtxDGn1ZxLkhwGfyXcRq6VkpP3vzznPW1eJK3Mgu33_9uuckTIG_ZjLCiacPxyuu2KLz26n1a2DJv915GvEoDrhY05GyEPEc8DKyksCydywqClMT0E1ULPcxqYGbw7Aox79LgnYQ/s1600/P6132923.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRY8OxWtxDGn1ZxLkhwGfyXcRq6VkpP3vzznPW1eJK3Mgu33_9uuckTIG_ZjLCiacPxyuu2KLz26n1a2DJv915GvEoDrhY05GyEPEc8DKyksCydywqClMT0E1ULPcxqYGbw7Aox79LgnYQ/s320/P6132923.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bH3HJHFrx3h77rijQk_NWQWQHRcthbgAVUgShcinONjl3wd3GbOWy7QL492BYQgsFLizT0A3Xb70g1QiIGzUcFtE5-i44XqmzxuV5Wk4ygIwB-fA4uTLr_XUzpIIaUqOMv697ti8Tswj/s1600/P6132925.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bH3HJHFrx3h77rijQk_NWQWQHRcthbgAVUgShcinONjl3wd3GbOWy7QL492BYQgsFLizT0A3Xb70g1QiIGzUcFtE5-i44XqmzxuV5Wk4ygIwB-fA4uTLr_XUzpIIaUqOMv697ti8Tswj/s320/P6132925.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHP-rqZMu0u0G5VRYNkroEPKgQCJ97S-1_IQuZ3W3L9B9QAKxDml-dPkcTyIJfQs4oBgtadP3AfP_7gzrRwFqIX6u2anBws7dQxeF36fyTRhaNgfewyC-MMmn_JakKJzClLNAE2KWEok5u/s1600/P6132926.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHP-rqZMu0u0G5VRYNkroEPKgQCJ97S-1_IQuZ3W3L9B9QAKxDml-dPkcTyIJfQs4oBgtadP3AfP_7gzrRwFqIX6u2anBws7dQxeF36fyTRhaNgfewyC-MMmn_JakKJzClLNAE2KWEok5u/s320/P6132926.JPG" width="320" /></a></div><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I brought mom to St. Lawrence Market the other day. It's funny that I live so close by but hardly ever go there. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">We saw these jumbo fresh raspberries, they're not cheap but man, they looked absolutely beautiful. I bought two cartons of these raspberries, washed them and was pleasantly surprised that none of them were bruised. They just look gorgeous. My mom is not too crazy about them but I just love raspberry with dark chocolate. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Then I found this recipe through Tastespotting:</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.heatherchristo.com/cooks/2011/05/16/chocolate-raspberry-tart/">http://www.heatherchristo.com/cooks/2011/05/16/chocolate-raspberry-tart/</a></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Yesterday was my father in-law's birthday. I know he likes dark chocolate, so I decided to try this recipe out. It's pretty easy to make, except that I had to be careful not to work the dough too much or the tart crust would get hard. I used Lindt's dark chocolate to make the chocolate ganache, the sweetness was perfect. Finally, I topped the tart with the raspberries I bought from St. Lawrence Market. The subtle tartness of the raspberries mixed with the rich dark chocolate ganache and the chocolate shortbread crust was a perfect combination. It's a total grown-up taste. </span></div>jwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.com0tag:blogger.com,1999:blog-6482424083174436254.post-57093415351177457152011-05-11T09:10:00.002-04:002011-05-11T09:48:40.772-04:00Chestnut Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWrB64UAvygIg0pYgmkPJbuH5FGvRHx47je7PPaym6KUQUZ3zM1fCwik-UBAd1XtdE4YNvPMKsygniqgj2c5wE4hZQ9i-erXehCV7fw5kU4xF1d0zgg_ra2Olr0GHwtwmjNYwi3KBaKk7a/s1600/P5082917.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWrB64UAvygIg0pYgmkPJbuH5FGvRHx47je7PPaym6KUQUZ3zM1fCwik-UBAd1XtdE4YNvPMKsygniqgj2c5wE4hZQ9i-erXehCV7fw5kU4xF1d0zgg_ra2Olr0GHwtwmjNYwi3KBaKk7a/s320/P5082917.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8buaKsZLwZXSuEdcbLgyCyt-KgniqHD5G3x3_jYgh0k_iFCJAhutD8t5Fwht23_B3yCt6WWJh0UQ9givsPVfC3j3QK_X7q1YbWK69qEown0rhaHwScdvHSlf7UOFKvwgi_d9SIrc4gci/s1600/P5082915.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8buaKsZLwZXSuEdcbLgyCyt-KgniqHD5G3x3_jYgh0k_iFCJAhutD8t5Fwht23_B3yCt6WWJh0UQ9givsPVfC3j3QK_X7q1YbWK69qEown0rhaHwScdvHSlf7UOFKvwgi_d9SIrc4gci/s320/P5082915.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-igYkSoxMtXbFS0kz9KdITclI4DE18Ms4pmMQyU3ZIB4kyh2NcZimo0K5xtWLyLIlc0nkD9Z-rW0Xtu7u7YV3YEMmH3oF6jiDdI_Hk0JDwq1WdbMCE4pmBiulmx1TzfwHTGQdrrwZQhz5/s1600/P5082920.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-igYkSoxMtXbFS0kz9KdITclI4DE18Ms4pmMQyU3ZIB4kyh2NcZimo0K5xtWLyLIlc0nkD9Z-rW0Xtu7u7YV3YEMmH3oF6jiDdI_Hk0JDwq1WdbMCE4pmBiulmx1TzfwHTGQdrrwZQhz5/s320/P5082920.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This is the first time in 22 years I get to celebrate Mother's Day with my mom and grandma. My mom loves chestnut cakes. I remember when I was a kid, I could never understand why she loved these cakes so much. The chestnut on top of the cake is usually dry and crumbly.... the appearance is not that appealing to me. For someone who has never eaten a piece of the chestnut cake which mom loves, it is quite a challenge to create this cake through reverse-engineering. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I made it simple. I used my favourite 5-4-3 sponge cake recipe from <a href="http://www.doublecreamsinglesugar.com/">Double Cream Single Sugar</a>:</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;"></span></span></span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><div style="margin-bottom: 0in;"><u><b>5-4-3 Sponge Cake</b></u></div><div style="margin-bottom: 0in;">5 eggs</div><div style="margin-bottom: 0in;">4 oz. sugar</div><div style="margin-bottom: 0in;">3 oz. plain flour, sifted</div><div style="margin-bottom: 0in;">1.5 oz. melted butter, cooled</div><ol><div style="margin-bottom: 0in;"></div></ol><ol><li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Separate the eggs into whites and yolks. Turn on the oven to 325 F. Line the bottom of baking sheet/springform pan with parchment paper and set aside.</li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Beat the egg whites into soft peaks. Gradually add sugar and keep whisking until stiff peaks form. Slowly add the yolks into the mixture while mixing at low speed.</li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Lightly fold in sifted flour. (Or alternatively, if you are using a standmixer, switch the machine to stir while adding in sifted flour. Stir until just incorporated.</li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Fold in melted butter. Immediately pour in baking pan/sheet and bake 40 to 60 mins, depending on size.</li>
</ol><div>As for the most crucial ingredient - chestnut, I bought this <a href="http://www.edelweissimports.com/hero-chestnut-puree-pr-2111.html">Hero canned chestnut puree</a> from Michaelangelo. I have used other brands but I found Hero's has the best quality and taste... although this can is not cheap. Now I understand why chestnut cake is always more expensive than other cakes. </div><div><br />
</div><div>For the filling, I simply mixed in the chestnut puree with whipping cream. No need to add sugar because the puree is already sweetened. I made the filling like whipped cream with chestnut flavour, because I didn't want the filling between the cake layers overpowered the chestnut puree on top of the cake. </div><div><br />
</div><div><a href="http://jollymommybaker.blogspot.com/">JollyMommy</a> has the perfect recipe for the chestnut puree:<br />
<br />
Ingredients:<br />
<br />
430g Heron chestnut puree<br />
1/2 cup heavy cream<br />
1 large egg yolk<br />
1.5 tsp vanilla extract<br />
<br />
Method:<br />
<br />
1. Whisk egg yolk, vanilla, and cream in saucepan over heat until thickened.<br />
2. Add to chestnut puree in large mixing bowl.<br />
3. Mix at high speed until smooth.<br />
4. Cover with plastic wrap. Set aside until cool and ready to use.</div><div><br />
</div><div>Verdict: It's a complete sold-out. </div><div><span class="Apple-style-span" style="background-color: white;"><br />
</span></div></span><br />
<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: white; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span></div>jwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.com2tag:blogger.com,1999:blog-6482424083174436254.post-4302386230921748602011-05-03T09:38:00.000-04:002011-05-03T09:38:39.632-04:00Lychee and Coconut Cream Cake<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNCLVUFj-UZOmyrYT1D5vwSalyACULmlfXcoqewy0u_qhWKlS5ybIojk3HVyTTu6h0XyTnqHJcad1VOB1SPYqrEI2xlPjHG5RYzWjBQ5Ug2vIVhTvIKtxj-AUZ-tn2U1UiF477GQMr3_3M/s1600/P5022890.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNCLVUFj-UZOmyrYT1D5vwSalyACULmlfXcoqewy0u_qhWKlS5ybIojk3HVyTTu6h0XyTnqHJcad1VOB1SPYqrEI2xlPjHG5RYzWjBQ5Ug2vIVhTvIKtxj-AUZ-tn2U1UiF477GQMr3_3M/s320/P5022890.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WaJDWIakNOKStrzLwdfPYBCFyNI5kQ-FADGt99QU64bnVFQhE9hoJVTPJs-eukyVd_ZYAWlKhyWHOEgLv-Kc9ZHRrN5TRjY4zpuFKAH_w3c1E74Hv3Gl64LbOitd_gWzCC8LKyUpra2I/s1600/P5022884.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WaJDWIakNOKStrzLwdfPYBCFyNI5kQ-FADGt99QU64bnVFQhE9hoJVTPJs-eukyVd_ZYAWlKhyWHOEgLv-Kc9ZHRrN5TRjY4zpuFKAH_w3c1E74Hv3Gl64LbOitd_gWzCC8LKyUpra2I/s320/P5022884.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQzgmQDRqUn6PWryYEL6HnUsAC0GjGkRrBnEn5QqRcS_AcNGALWRDjQauwtmaEG1oHB5CjiH_Cf9X9Zmvl2TWPe9qhxmTZy2ueYiKyZhXbj5L58y0uBjTScNs9WXbvFBGI9Hefig7aEzR_/s1600/P5022882.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQzgmQDRqUn6PWryYEL6HnUsAC0GjGkRrBnEn5QqRcS_AcNGALWRDjQauwtmaEG1oHB5CjiH_Cf9X9Zmvl2TWPe9qhxmTZy2ueYiKyZhXbj5L58y0uBjTScNs9WXbvFBGI9Hefig7aEzR_/s320/P5022882.jpg" width="320" /></a></div><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This is my own little creation specially made for Rita's birthday yesterday. It's not entirely correct to call it my own creation because I did steal the sponge cake recipe from Double Cream Single Sugar. Get the recipe for the sponge cake from here:</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.doublecreamsinglesugar.com/2010/05/happy-mothers-day.html">http://www.doublecreamsinglesugar.com/2010/05/happy-mothers-day.html</a> </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I used a 7-inch cake pan and there's enough cake to cut into 3 layers. This sponge cake recipe is the best, ever. The cake is moist and light, yet, substantial just enough to hold the cake filling.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">To make the coconut cream:</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Heavy cream - 250 ml</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Whip Cream Topping - 250 ml</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sugar - 2 tablespoons</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pure Coconut Essence - 2 teaspoons</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I used canned lychee and cut them into pieces and mix with the coconut cream for the filling. Decorate the cake with whole canned lychee and sprinkle with unsweetened coconut. As you can see from the pics, the lychees appear to be a bit pinkish... not sure why but they are canned so I am not responsible for it. Using fresh lychees will make the cake even prettier but unfortunately l could not find fresh lychees in supermarkets yet. The cake is a huge success and didn't take much time to make. I'm starting to be a bit proud of myself! </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u></u></span><br />
<u><div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div></u>jwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.com1tag:blogger.com,1999:blog-6482424083174436254.post-54247754732242816452011-04-29T22:39:00.001-04:002011-04-29T22:39:43.830-04:00Strawberry Tart<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSczPCFpIIIVe1-poI_3_aOep-ZW10rXUVaGuwTgWttxYzVnyzIWC7RdabFPDOty-BuLCk5noVN2S9Shj3I_4kqn12RLbq7Gn9fE_bZQscZONfAYh3dEZ5_QVs03o9SJZ9fbV3Ss9ajnQ/s1600/P4292879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSczPCFpIIIVe1-poI_3_aOep-ZW10rXUVaGuwTgWttxYzVnyzIWC7RdabFPDOty-BuLCk5noVN2S9Shj3I_4kqn12RLbq7Gn9fE_bZQscZONfAYh3dEZ5_QVs03o9SJZ9fbV3Ss9ajnQ/s320/P4292879.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQlgANmgbmCL5KQhLdMs1twNIe7NOHDfeGDZNkQY-6AYT4CnrZzqrxM5PpsNYdrK1ZYcsCFmuJ7kauavhUQ3MmqwRctlBxCGTY9hrAx7kFJtYQcggvQHo4-lGpKNck-_F_MbnXvn5dCtaJ/s1600/P4292880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQlgANmgbmCL5KQhLdMs1twNIe7NOHDfeGDZNkQY-6AYT4CnrZzqrxM5PpsNYdrK1ZYcsCFmuJ7kauavhUQ3MmqwRctlBxCGTY9hrAx7kFJtYQcggvQHo4-lGpKNck-_F_MbnXvn5dCtaJ/s320/P4292880.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKsfJaJXXGd9xx7_fAjObzyJrVVLym1qZ8rW7PU-4S69KmF_FtxtgXawIkp8H0U8fRLpzsVwPi2gJAnQUqUmKGC0ddburxhPX71gq-na4JimgaaxWEjVWKIyIk2sS30fAXf6ntry_fzXjW/s1600/P4292881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKsfJaJXXGd9xx7_fAjObzyJrVVLym1qZ8rW7PU-4S69KmF_FtxtgXawIkp8H0U8fRLpzsVwPi2gJAnQUqUmKGC0ddburxhPX71gq-na4JimgaaxWEjVWKIyIk2sS30fAXf6ntry_fzXjW/s320/P4292881.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfKtgK_f2OIM487DgGyuN1ff_bAmFeB018vtms1B9UGBvVGZePEl0H_sHYdh8QxBUdBa_O8f6GLhywHdED1ayLpEULbXQzNocHfkSoKV7qnn6OLT3hIhESWpc4iXLL7WSiS02w85CncBu/s1600/P4292875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfKtgK_f2OIM487DgGyuN1ff_bAmFeB018vtms1B9UGBvVGZePEl0H_sHYdh8QxBUdBa_O8f6GLhywHdED1ayLpEULbXQzNocHfkSoKV7qnn6OLT3hIhESWpc4iXLL7WSiS02w85CncBu/s320/P4292875.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://jollymommy.wordpress.com/2010/07/04/strawberry-tart/">http://jollymommy.wordpress.com/2010/07/04/strawberry-tart/</a></span><br />
<br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Hubby has been away on business, I'm celebrating our 5th wedding anniversary by myself. Watched a bit of the royal wedding online. Will & Kate, they make such a cute couple. I love Kate's wedding dress. I decided not to have the white wedding dress when I got married. Now, I, sometimes, sort of regretted it. I didn't believe in spending $20K on a wedding dress to wear just for one day, and I simply did not even consider renting one for the occasion. I chose to buy the most exquisite French chantilly lace for a tailor-made qi-pao. It was a beautiful dress, and I was hoping there would be other occasions I could wear the dress again. Dress is still here, but the person who wore it has gained over 10 lbs since then. I am still hopeful that some day I will be able to wear the dress again. Maybe on my 10th wedding anniversary...</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Brought the strawberry tart to visit my granny who suffered multiple injuries from falling down the stairs 2 days ago. She has been such a trooper, kudos to her. It is going to take some time for her to fully recover from the fall but I know she will get through this. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Dear grandma, I love you!! </span></div>jwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.com3tag:blogger.com,1999:blog-6482424083174436254.post-12748492263412143672011-04-05T23:32:00.000-04:002011-04-05T23:32:18.994-04:00Tang Zhong Toast v. 2<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNlP-0n6qEV53mm20klGwCeFd-j_wTMEDPY6cbayPgggVACwbXM-N38JJzLdZ_-itiMnnLVmroXS5asECxiUXEk2ZTvSi5fNnxSuZzwh9GdAKuSk6eb16H7W07tWnZhPABno2GgffqcVC/s1600/P4052456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNlP-0n6qEV53mm20klGwCeFd-j_wTMEDPY6cbayPgggVACwbXM-N38JJzLdZ_-itiMnnLVmroXS5asECxiUXEk2ZTvSi5fNnxSuZzwh9GdAKuSk6eb16H7W07tWnZhPABno2GgffqcVC/s320/P4052456.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPr1_IoKVQl4C2LzAvx3o-pvg9rc2Co8xfilf-MGfRhxIJNYaY9_KVX7BPIoe76tTUZNKnQTJvLAjhCD-v3uOwPpKphZEVhXMDyg9n3lwyS3JzpJE6cgrp2ALjrtd4iVzOCYtvoR4w1WfK/s1600/P4052452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPr1_IoKVQl4C2LzAvx3o-pvg9rc2Co8xfilf-MGfRhxIJNYaY9_KVX7BPIoe76tTUZNKnQTJvLAjhCD-v3uOwPpKphZEVhXMDyg9n3lwyS3JzpJE6cgrp2ALjrtd4iVzOCYtvoR4w1WfK/s320/P4052452.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_OTCknma3I82CPSyQCoENxlvFWQHhJ15jmQT3232WXJN4iT7IhjBVSupMrtl_-syILwVDN6hSjnwWPgHs3Jtsf2p15SJKoEf8fmywxSPLsrBqtn2obVy9atW9C1WmgAVSN3QPhhEHKXs/s1600/P4052460.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_OTCknma3I82CPSyQCoENxlvFWQHhJ15jmQT3232WXJN4iT7IhjBVSupMrtl_-syILwVDN6hSjnwWPgHs3Jtsf2p15SJKoEf8fmywxSPLsrBqtn2obVy9atW9C1WmgAVSN3QPhhEHKXs/s320/P4052460.jpg" width="320" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I recently got blasted by my sister in-law because last time I posted my Tang Zhong Toast post and forgot to quote her recipe: </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://jollymommybaker.blogspot.com/2010/08/tang-zhong-toast-tang-zhong-cinnamon.html">http://jollymommybaker.blogspot.com/2010/08/tang-zhong-toast-tang-zhong-cinnamon.html</a></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It was really innocent. She had emailed me the recipe and I simply "cut & pasted" it on my blog. What's even more interesting is that she never uttered a word... I only learned of my terrible oversight recently when she not-so-casually brought it up. So here it is, I would like to offer my sincere apologies to Rita. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">As much as I think her recipe is wonderful, I have been looking for other Tang Zhong Toast recipes, just to see how different the bread will turn out. Last night I tried this:</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://une-deuxsenses.blogspot.com/2011/04/matcha-chocolate-swirl-milk-bread.html">http://une-deuxsenses.blogspot.com/2011/04/matcha-chocolate-swirl-milk-bread.html</a></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I doubled the ingredients in order to make 2 loaves. The bread turned out to be very soft, moist, and fluffy. 24 hours later the bread is still as soft, moist, and fluffy. I can't get enough of these Tang Zhong Toast!</span></div>jwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.com0tag:blogger.com,1999:blog-6482424083174436254.post-30461769705313259752011-03-29T16:04:00.001-04:002011-03-29T16:04:57.186-04:00Croissants<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh21QfKp52PSsjrw0AOOF2ClmoJ0d4M9tYZFxtq5P_V46h2x6orwnhn-4CGOKt274Pq5PWGb-ub5dZNtUVGbCCqiWMYm8iua-BtUiesV1hBv-NzZpGj61eAzUhg3V0hQ_PuIUC7bm5TLPmv/s1600/P3291996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh21QfKp52PSsjrw0AOOF2ClmoJ0d4M9tYZFxtq5P_V46h2x6orwnhn-4CGOKt274Pq5PWGb-ub5dZNtUVGbCCqiWMYm8iua-BtUiesV1hBv-NzZpGj61eAzUhg3V0hQ_PuIUC7bm5TLPmv/s320/P3291996.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJKIGaXiKIFqrLVulVDyKIKdEXc_8DAkT82yJ7RzerUAIOxK8FVRkyZ0ut7ogUGF4u6-pJ2-qJlstOpVJEfIsPEKdLYvxbSstnjRA2oXzYo83VSIj4SWiDkDKg9e4fD2knaSKzCgegSJs/s1600/P3291987.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJKIGaXiKIFqrLVulVDyKIKdEXc_8DAkT82yJ7RzerUAIOxK8FVRkyZ0ut7ogUGF4u6-pJ2-qJlstOpVJEfIsPEKdLYvxbSstnjRA2oXzYo83VSIj4SWiDkDKg9e4fD2knaSKzCgegSJs/s320/P3291987.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTqAJ4oMG7BKhg6299QojcV2aIsFPviI4w6bgU4WkTRjSkru-oOoH5jCYEisekdprFgTLAEGykWlNZcOVRKwBaj7T0Rdoymzr6xmENkpRWdpDaTOu2v3kiEZYOhxOvVwFxSOV4Q7NcBcSH/s1600/P3291993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTqAJ4oMG7BKhg6299QojcV2aIsFPviI4w6bgU4WkTRjSkru-oOoH5jCYEisekdprFgTLAEGykWlNZcOVRKwBaj7T0Rdoymzr6xmENkpRWdpDaTOu2v3kiEZYOhxOvVwFxSOV4Q7NcBcSH/s320/P3291993.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUKURR9ppahkL91gmnT0Nj3cMaDIVyWPurwtoCHiMgYFPOIsdVCuniLL9dHua-sx4oco7MGhtNKY-_K83NRy4A4M70B6R1hNOzXXxSaEjQQppM0q_85k-3OLunlBCKnG5PcvKHy5tzKH1/s1600/P3291994.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUKURR9ppahkL91gmnT0Nj3cMaDIVyWPurwtoCHiMgYFPOIsdVCuniLL9dHua-sx4oco7MGhtNKY-_K83NRy4A4M70B6R1hNOzXXxSaEjQQppM0q_85k-3OLunlBCKnG5PcvKHy5tzKH1/s320/P3291994.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0fD8_qeyl1TSXPQfL00yDmOgkLYB-cWSxerF4yDbf6LXD0KP3K0EG4YRtXmDxmtxj3236aTM9t5faFBAHITKPvZ1vEapdeK6cpYnnfn5IlJPWL1IwIyMta9JyTMUrt2zxbZWmhPodRTa/s1600/P3291997.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn0fD8_qeyl1TSXPQfL00yDmOgkLYB-cWSxerF4yDbf6LXD0KP3K0EG4YRtXmDxmtxj3236aTM9t5faFBAHITKPvZ1vEapdeK6cpYnnfn5IlJPWL1IwIyMta9JyTMUrt2zxbZWmhPodRTa/s320/P3291997.JPG" width="320" /></a></div><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Making croissants is time consuming but it is well worth the efforts. It is also much more economical. I pay almost $2.00 for one croissant at the First Canadian Place when I need a snack in the afternoon. Well, not anymore! My home-made version is just 100x better than the store bought ones. These croissants are flaky on the outside, light and airy in the centre. Best served when they're right out of the oven with a cup of coffee or cappuccino ... it's simply heaven. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The recipe is adapted from William Sonoma, "Essentials of Baking". I will update this blog with the recipe (as it requires a lot of typing...) shortly. </span></div>jwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.com1tag:blogger.com,1999:blog-6482424083174436254.post-22216260740367056262011-03-10T12:53:00.002-05:002011-03-10T13:32:34.325-05:00Cranberry Almond Biscotti<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOy2dJuHti5CCRLVmjPHdzkYK2iP_UzJe0LCSoIeR81Mfrbt7HMkndCLSR3406FcirUBoRg2pZj9jtzY-0aRbW-K6fih3PUsT87LwegsUVwAEaKDqvWVqCtjZ2XR0oyiNUMy0ZVKs0MIg/s1600/P3101608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOy2dJuHti5CCRLVmjPHdzkYK2iP_UzJe0LCSoIeR81Mfrbt7HMkndCLSR3406FcirUBoRg2pZj9jtzY-0aRbW-K6fih3PUsT87LwegsUVwAEaKDqvWVqCtjZ2XR0oyiNUMy0ZVKs0MIg/s320/P3101608.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNxirNiQHx7j9uneAKg-_Hx-jFqevvdftJ5Mal495HHwsahRy2zIJDsYNN7fd7lPCVYd1XOA_f0W46Cu9OPdgAUH5xw6zA6nMaD2UG7quky7utEWXUEr7rimaQfcV1dyUvx09Jz9kKXue/s1600/P3101603.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNxirNiQHx7j9uneAKg-_Hx-jFqevvdftJ5Mal495HHwsahRy2zIJDsYNN7fd7lPCVYd1XOA_f0W46Cu9OPdgAUH5xw6zA6nMaD2UG7quky7utEWXUEr7rimaQfcV1dyUvx09Jz9kKXue/s320/P3101603.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDYO8npW4PZFiDC-0zM1McmB-JS2o17nC773OHFqFb1-QmZY_YT0gOzv9sxUqdoEseg2TP0swkFD7h2cgtPQesGW3hyphenhyphenXRzA4p3hS5EanpcHfA5ZMW5Fh75kJVIINRbeY0zhPOHDPkPqAT3/s1600/P3101606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDYO8npW4PZFiDC-0zM1McmB-JS2o17nC773OHFqFb1-QmZY_YT0gOzv9sxUqdoEseg2TP0swkFD7h2cgtPQesGW3hyphenhyphenXRzA4p3hS5EanpcHfA5ZMW5Fh75kJVIINRbeY0zhPOHDPkPqAT3/s320/P3101606.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1nOf_Mz_faBUs66_-j-rQ4KOpVZlhKGBo4SD_g8s2I2gsq1D_Vuseprn1S1EhgtOfNjSwXyeDMXVT8a2YyQ3zfRwW3AM0L1gy0HRxncYadsGoTL3PumsaCOWHwiyuNSLoEL0iPNABkNhv/s1600/P3101614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1nOf_Mz_faBUs66_-j-rQ4KOpVZlhKGBo4SD_g8s2I2gsq1D_Vuseprn1S1EhgtOfNjSwXyeDMXVT8a2YyQ3zfRwW3AM0L1gy0HRxncYadsGoTL3PumsaCOWHwiyuNSLoEL0iPNABkNhv/s320/P3101614.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This recipe is adapted from Williams-Sonoma, "Essentials of Baking". I never thought that baking biscotti is so simple. This recipe yields 24 crisp cookies and they are such perfect gifts to friends. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups all purpose flour</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 teaspoons baking powder</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon salt</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 large eggs</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup unsalted butter</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 teaspoons grated orange zest</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon pure vanilla extract</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon pure almond extract</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup roasted sliced almonds</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup dried cranberries</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Preheat oven to 350F. Line a baking sheet with parchment paper.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. In a bowl, sift together the flour, baking powder and salt. Set aside.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. In a mixing bowl, combine eggs and sugar. Beat on medium speed until light in colour and thick.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Beat in the melted butter, orange zest, and vanilla and almond extracts on low speed until blended.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Add the dry ingredients and beat until incorporated. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6. Using a wooden spoon, stir in the almonds and cranberries. The dough will be soft and sticky.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7. Divide the dough into 2 equal portions and form into logs of 10 inches long, spacing them 3 inches apart. Press the logs gently to make them about 3 inches wide. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8. Bake the logs until they are crisp and golden, about 20-25 minutes. Remove from the oven. Reduce the oven temperature to 300F. Let the logs cool on the baking sheet for 10 mins.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">9. Transfer the logs to a cutting board. Using a serrated knife, cut each log crosswise on the diagonal into slices 3/4 inch thick. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10. Arrange the slices, cut side down and at least 1/2 inch apart, on the baking sheet.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">11. Return to oven and bake until the cookies are crisp and brown on the outside, 17-22 mins.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">12. Let the cookies cool on the baking sheet for 5 mins, then transfer them to wire racks to cool completely.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">13. The interior of the cookies become crisp as they cool. Store in an airtight container at room temperature for up to 2 weeks.</span></div>jwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.com0tag:blogger.com,1999:blog-6482424083174436254.post-63918355821585878312011-03-03T12:49:00.004-05:002011-03-03T13:09:19.113-05:00Honey Whole Wheat Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEist332yAjzk_wyJrGASDp0es68WpVSOtholbfl6MYdoc2eKuXWfjcQ7Xy5f6G8smZOnOahV_psrVRIvfQHDeXjTWU7uN8FcrT86aMVwspdy9vH7fCzR2zXeVwVA6h3BrmeJmtlcugczPym/s1600/P3031173.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEist332yAjzk_wyJrGASDp0es68WpVSOtholbfl6MYdoc2eKuXWfjcQ7Xy5f6G8smZOnOahV_psrVRIvfQHDeXjTWU7uN8FcrT86aMVwspdy9vH7fCzR2zXeVwVA6h3BrmeJmtlcugczPym/s320/P3031173.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfo5u3pI4r_lgskhBIR_XZRXU1PsvgYja9wE2hLHbHbXNGKiH52HMn9kDrWoWoR3NTg946QeQFPFvW3Kn3W-fpEs18RF9ibql-h3Y53armtxrpom9-eOUg_PJZq0MUYTC6nmZN4IPS6O4c/s1600/P3031174.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfo5u3pI4r_lgskhBIR_XZRXU1PsvgYja9wE2hLHbHbXNGKiH52HMn9kDrWoWoR3NTg946QeQFPFvW3Kn3W-fpEs18RF9ibql-h3Y53armtxrpom9-eOUg_PJZq0MUYTC6nmZN4IPS6O4c/s320/P3031174.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsH4uBuoU3OCKNsDK0DxisyhR1Yofnggq2BbaDlgCKcQ17FS096rS2QNN8tc18e0THgmWI_YavPXpB-Nlm1OJ69ZJlXmIGiaBSNPgogGrrWC17xi7kbwwKqMNuP45mssjIIN1yHFcjRD3i/s1600/P3031177.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsH4uBuoU3OCKNsDK0DxisyhR1Yofnggq2BbaDlgCKcQ17FS096rS2QNN8tc18e0THgmWI_YavPXpB-Nlm1OJ69ZJlXmIGiaBSNPgogGrrWC17xi7kbwwKqMNuP45mssjIIN1yHFcjRD3i/s320/P3031177.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnoE-bB15AtsYliKT5m46dlHIvz_TQaExIhNIkGe48-0HgwA1tv8Tfv7ajFZYN8OeiRt1Sr7Q1mk1qXwfswx2pF2Q55_GgPdzvkYFdzLE7uQYD3rmesZ8m59aOX8tBjU-dOvoGKYX0sd9s/s1600/P3031179.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnoE-bB15AtsYliKT5m46dlHIvz_TQaExIhNIkGe48-0HgwA1tv8Tfv7ajFZYN8OeiRt1Sr7Q1mk1qXwfswx2pF2Q55_GgPdzvkYFdzLE7uQYD3rmesZ8m59aOX8tBjU-dOvoGKYX0sd9s/s320/P3031179.jpg" width="320" /></a></div><br />
<div style="text-align: -webkit-left;"><span class="Apple-style-span" style="white-space: nowrap;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; white-space: nowrap;">3 cups whole wheat flour</span><br />
<span class="Apple-style-span" style="white-space: nowrap;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup warm milk</span></span><br />
<span class="Apple-style-span" style="white-space: nowrap;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup honey</span></span><br />
<span class="Apple-style-span" style="white-space: nowrap;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon salt</span></span><br />
<span class="Apple-style-span" style="white-space: nowrap;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 tablespoons butter</span></span><br />
<span class="Apple-style-span" style="white-space: nowrap;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 egg</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="white-space: nowrap;">1 packet (2 1/2 teaspoons) active dry yeast</span></span></div><div style="text-align: -webkit-left;"><span class="Apple-style-span" style="white-space: nowrap;"><span class="Apple-style-span" style="white-space: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></span></div><div style="text-align: -webkit-left;"><span class="Apple-style-span" style="white-space: nowrap;"><span class="Apple-style-span" style="white-space: normal;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1.</span></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In a bowl of a stand mixer, combine 1 cup of warm milk with the yeast and let stand until foamy.</span></span></span></div><div style="text-align: -webkit-left;"><span class="Apple-style-span" style="white-space: nowrap;"><span class="Apple-style-span" style="white-space: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Stir in honey and egg. Add</span></span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> in the flour, salt and butter.</span></div><div style="text-align: -webkit-left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Place the bowl on mixer, attach the dough hook, and knead on low speed. </span></div><div style="text-align: -webkit-left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Knead until the dough is smooth and elastic. Remove the dough from the bowl.</span></div><div style="text-align: -webkit-left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free spot until it doubles in bulk.</span></div><div style="text-align: -webkit-left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6. Punch down the dough and put in the prepared loaf pan. Press to flatten it evenly into the pan.</span></div><div style="text-align: -webkit-left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7. Cover loosely with a kitchen towel and let the loaf rise in a warm, draft-free spot until they double in size.</span></div><div style="text-align: -webkit-left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8. Position a rack in the middle of the oven, and preheat to 375F. </span></div><div style="text-align: -webkit-left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">9. Bake until the loaf is honey brown and sound hollow when tapped on the top, 35-40 minutes. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10. Be careful not to overbake this bread or it will be dry. Carefully remove the loaf from the pan and let cool completely on wire rack before slicing. </span></div><div style="text-align: -webkit-left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></span></span></div>jwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.com0tag:blogger.com,1999:blog-6482424083174436254.post-73081662644762145562011-02-25T14:33:00.000-05:002011-02-25T14:33:58.935-05:00Adzuki Beans Mochi Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhNksBDmhjJ1QrJmJy4XTxeUk8RY4IpbOnNWIjXk4-74LEjB43BFe9MaD-d3bb_j5VvI1_bBa157hsPAaWb6UZoeXaz-BVasgocgDxQuSriQTTdAAisvyC5dqR_5eykpZUq8s29u17Kn2E/s1600/P2250646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhNksBDmhjJ1QrJmJy4XTxeUk8RY4IpbOnNWIjXk4-74LEjB43BFe9MaD-d3bb_j5VvI1_bBa157hsPAaWb6UZoeXaz-BVasgocgDxQuSriQTTdAAisvyC5dqR_5eykpZUq8s29u17Kn2E/s320/P2250646.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZNyPGqez7e9REL4UrUIYzELNbzPT-gBJwm3p_w5SuU5rqD-I4kGyhLguV6G4iN9fons4TUkdN0nwaliamGsMrKnMI9l511eErHGsMUJ5B8_ZoQsywgTPEHjjiF1PzGFQR7RoRzy1HbT9/s1600/P2250641.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZNyPGqez7e9REL4UrUIYzELNbzPT-gBJwm3p_w5SuU5rqD-I4kGyhLguV6G4iN9fons4TUkdN0nwaliamGsMrKnMI9l511eErHGsMUJ5B8_ZoQsywgTPEHjjiF1PzGFQR7RoRzy1HbT9/s320/P2250641.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSAiQobzX-TvgUv0pwCfGWGRU-8hBUhAvEocXiSGvLLrtHuSpjLSkxqZYl7UXNPptn0P6LT2qm1vQ3NNo36QAgSO4DujRqZVmP8ojjqn_CZmOtX9t1pbo41rgtPIPj0QaJam2X6eMI9ZjG/s1600/P2250645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSAiQobzX-TvgUv0pwCfGWGRU-8hBUhAvEocXiSGvLLrtHuSpjLSkxqZYl7UXNPptn0P6LT2qm1vQ3NNo36QAgSO4DujRqZVmP8ojjqn_CZmOtX9t1pbo41rgtPIPj0QaJam2X6eMI9ZjG/s320/P2250645.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.tinyurbankitchen.com/2010/02/red-bean-mochi-loaf.html">http://www.tinyurbankitchen.com/2010/02/red-bean-mochi-loaf.html</a></span><br />
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<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I recall I baked this mochi cake last year at around the same time. One year later today, I think my baking skills have finally somewhat improved. Hence I am more comfortable taking pictures (some) of the end products. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I intended to bake this mochi cake for the Chinese New Year. I know it is a bit late for that now. I really like this cake because, well, I love mochi and anything with a chewy, gooey texture. I reduced the sugar to less than 1 cup and the sweetness is perfect to my liking. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This mochi cake even tastes great when served at room temperature. </span></div>jwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.com1tag:blogger.com,1999:blog-6482424083174436254.post-45071777542641533472011-02-24T16:03:00.000-05:002011-02-24T16:03:12.362-05:00Crusty French Baguette<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBVxtmkgS8wGaJiiInM9o5srUr_rvD-S6KTihiKr6vomrV7fMHfa9ltyxJpqnoFheKz3dwWzvIZ3q_JQtbit19dYTbPsSPGHCphe4cLInappKXk_iROyXzbPiuuC9JN7PK6D7qZtOBuun/s1600/P2090447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBVxtmkgS8wGaJiiInM9o5srUr_rvD-S6KTihiKr6vomrV7fMHfa9ltyxJpqnoFheKz3dwWzvIZ3q_JQtbit19dYTbPsSPGHCphe4cLInappKXk_iROyXzbPiuuC9JN7PK6D7qZtOBuun/s320/P2090447.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCF9k_qLvEYGpc3OijkRmFkfKafGjvIotW2MVuFioinRxm6COnTrWLcsRVjXnvX4JauMgZzSdBueP7jn1r29M-UCftxqYoR9Ss_v_KvOgfrAjryphdp7Ak-Zj-qZtWQ_6qTuSH0jsa-1Dn/s1600/P2090450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCF9k_qLvEYGpc3OijkRmFkfKafGjvIotW2MVuFioinRxm6COnTrWLcsRVjXnvX4JauMgZzSdBueP7jn1r29M-UCftxqYoR9Ss_v_KvOgfrAjryphdp7Ak-Zj-qZtWQ_6qTuSH0jsa-1Dn/s320/P2090450.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge4wsFdYCM8bGBsnZi_HwTUFNAjplQ7oiEqKoTe5aMpg-ubEdxELnjK0nXEZgBw1bLbX1AxtJcxiYFDOeHYFYN9k_rsu3EwLLfqrA1usLJDYYxoTUn38lkALYv-2zXCE_ZJ1SHnHnYhdiZ/s1600/P2090452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge4wsFdYCM8bGBsnZi_HwTUFNAjplQ7oiEqKoTe5aMpg-ubEdxELnjK0nXEZgBw1bLbX1AxtJcxiYFDOeHYFYN9k_rsu3EwLLfqrA1usLJDYYxoTUn38lkALYv-2zXCE_ZJ1SHnHnYhdiZ/s320/P2090452.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2Cy_xWmfYHFeQ_2huEp4bheYLPlD27bJAXmDc0xKCKVjgJpNZE-nFPiQMW1i8lEct4fi05OkIidtFaG4jWGubdvlWOidjDgFKz7uG4q7cOMiMUpIXpn-fIcZPSH2j0xgvkDMKJBWsA72/s1600/P2090454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2Cy_xWmfYHFeQ_2huEp4bheYLPlD27bJAXmDc0xKCKVjgJpNZE-nFPiQMW1i8lEct4fi05OkIidtFaG4jWGubdvlWOidjDgFKz7uG4q7cOMiMUpIXpn-fIcZPSH2j0xgvkDMKJBWsA72/s320/P2090454.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkC8oTiGZYh2jFiRCNINzVUZfAHKOffDoOtmuXqz87zAF88ARsQh6uVe__nqbdKly2fTyo8UrFIqIhcApIVlWwrkQ1xLk1TOeca4a3TaX9t2_CWe7xyxbpiOKjA3sN-Ezfh-4uLh_M1m_Z/s1600/P2090455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkC8oTiGZYh2jFiRCNINzVUZfAHKOffDoOtmuXqz87zAF88ARsQh6uVe__nqbdKly2fTyo8UrFIqIhcApIVlWwrkQ1xLk1TOeca4a3TaX9t2_CWe7xyxbpiOKjA3sN-Ezfh-4uLh_M1m_Z/s320/P2090455.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.tastebook.com/recipes/567945-Williams-Sonoma-Crusty-French-Baguette">http://www.tastebook.com/recipes/567945-Williams-Sonoma-Crusty-French-Baguette</a></span><br />
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<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">These baguettes were baked about more than 2 weeks ago but for some reason I could not locate the pictures I took. I finally found the pictures today and am able to post on my blog. Wouldn't want to miss this one out because the baguettes were so crusty on the outside and moist in the centre. I did not use the egg white method as suggested by the recipe. I simply sprayed some water on the baguette before baking. It really does the trick. The dough freezes really well so that's another reason for me to bake more bread and eat more bread... haha! </span></div>jwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.com0tag:blogger.com,1999:blog-6482424083174436254.post-75338835489089031522011-02-24T15:05:00.002-05:002011-02-24T15:15:32.123-05:00Olive Oil Pound Cake<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZj0IDka9-xQhB4vWMy-l_r5mYONNNOApB3jHbQOl1vpjdGQZQuD_yw-yx_fEPpQUhyphenhyphen_zwGlr1poaRnvcSnc8tcdZaC_VPMdAMkkToQB7C-NH20ndFDsRqlOVUPz1i9RTXULSGMwxdmMw/s1600/P2230511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZj0IDka9-xQhB4vWMy-l_r5mYONNNOApB3jHbQOl1vpjdGQZQuD_yw-yx_fEPpQUhyphenhyphen_zwGlr1poaRnvcSnc8tcdZaC_VPMdAMkkToQB7C-NH20ndFDsRqlOVUPz1i9RTXULSGMwxdmMw/s320/P2230511.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgThvI_AM4Ao2wcWVbTFeX-ZPAMnW93rDksMhCFnNYsvKNHx-1ACQjasoHXKK_6rPJBT5K5-HbWCZb6IjEvKnZRskzwd43lXUT55CqTOuZkZDnl61N_JU-c1-iJ95FnoEvIChRFrldYT9-A/s1600/P2230508.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgThvI_AM4Ao2wcWVbTFeX-ZPAMnW93rDksMhCFnNYsvKNHx-1ACQjasoHXKK_6rPJBT5K5-HbWCZb6IjEvKnZRskzwd43lXUT55CqTOuZkZDnl61N_JU-c1-iJ95FnoEvIChRFrldYT9-A/s320/P2230508.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9EiDhre479nBGlNh8ymLOJS839dbmg1ySGUB9kvRrZ8HwYsXVUtgGMSJDWh0j2WzMxSOZ_mHPpC7kBHLPPvX6oWXL5h8i8jOabPbum19bnhXodse0mx2mlkjjQbbrQFJJos3yPZUko_E/s1600/P2230510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9EiDhre479nBGlNh8ymLOJS839dbmg1ySGUB9kvRrZ8HwYsXVUtgGMSJDWh0j2WzMxSOZ_mHPpC7kBHLPPvX6oWXL5h8i8jOabPbum19bnhXodse0mx2mlkjjQbbrQFJJos3yPZUko_E/s320/P2230510.jpg" width="320" /></a> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmxzK7jrsXbAjJCXbmJkhNkEcRluvbG57Hrkj7XI9nJYgU_xFgIq7O3ImTYl8Tm1Wv1cZxaSZNHN5vVKwDwRqau2FDxvePAt0PVq9aFQUbs_6Phr2U36HqhcFzykSZi91GDEEEF5QaeR_1/s1600/P2230509.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmxzK7jrsXbAjJCXbmJkhNkEcRluvbG57Hrkj7XI9nJYgU_xFgIq7O3ImTYl8Tm1Wv1cZxaSZNHN5vVKwDwRqau2FDxvePAt0PVq9aFQUbs_6Phr2U36HqhcFzykSZi91GDEEEF5QaeR_1/s320/P2230509.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.foodgal.com/2010/07/olive-oil-sherry-pound-cake-and-a-chance-to-win-aussie-olive-oil-samples/">http://www.foodgal.com/2010/07/olive-oil-sherry-pound-cake-and-a-chance-to-win-aussie-olive-oil-samples/</a></span><br />
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<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I absolutely love this recipe. This is a pound cake baked with no butter. I can now enjoy pound cake without worrying about having too much animal fats. The pound cake is not greasy at all. It has a hint of the extra virgin olive oil and I love the orange zest in it. I did not put any sherry because I never like alcohol in baked goods. I will definitely bake this cake again. Next time I may put fresh orange juice to enhance the flavour and also to moisten the cake a little bit. A must try. I love it. </span></div>jwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.com0tag:blogger.com,1999:blog-6482424083174436254.post-86092213108885680162011-02-20T16:10:00.001-05:002011-02-20T16:10:11.688-05:00Avocado Cream Cheese Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvslmQdQFsJFvu_TGcyfxQyDxv1eqN3Iho30Jh6qJpuDe4CtcqvtPHteDoX9XRyysGuWlFEns1xYQfxLuxAXOKnKsh2QwrrW73lAuhIliF0RClMccRXdfQeWhFPpZ57NXi2TVj6EGACajK/s1600/P2200491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvslmQdQFsJFvu_TGcyfxQyDxv1eqN3Iho30Jh6qJpuDe4CtcqvtPHteDoX9XRyysGuWlFEns1xYQfxLuxAXOKnKsh2QwrrW73lAuhIliF0RClMccRXdfQeWhFPpZ57NXi2TVj6EGACajK/s320/P2200491.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUW1i9RFl3Qx5Uq7eZHttKJt_wSqc8eI8dPndLSDFFMXePcaCnsXulea7eCgo2X0NCPoQDA55dWMhptYObqPHvxGx4Lt9L1J7FQ4wyNmgwZqU4g0cb-38kcfqYoEEhGJUxXHg650DSRci2/s1600/P2200487.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUW1i9RFl3Qx5Uq7eZHttKJt_wSqc8eI8dPndLSDFFMXePcaCnsXulea7eCgo2X0NCPoQDA55dWMhptYObqPHvxGx4Lt9L1J7FQ4wyNmgwZqU4g0cb-38kcfqYoEEhGJUxXHg650DSRci2/s320/P2200487.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVKoUwdee6k31JtEcgqRr01hgfQe4XD1FXXqkWyoRZQsldEYAwdgZt-AP3pR9SfdLzijD22gkWvAcVxQ539064AqWFbGNgXbbUwD1PvKKNyYqdY7yP_zYfYJ_u83-z74B0Vrfe4B7mwqO/s1600/P2200495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVKoUwdee6k31JtEcgqRr01hgfQe4XD1FXXqkWyoRZQsldEYAwdgZt-AP3pR9SfdLzijD22gkWvAcVxQ539064AqWFbGNgXbbUwD1PvKKNyYqdY7yP_zYfYJ_u83-z74B0Vrfe4B7mwqO/s320/P2200495.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://anncoojournal.blogspot.com/2011/01/avocado-creamcheese-cookies.html">http://anncoojournal.blogspot.com/2011/01/avocado-creamcheese-cookies.html</a></span><br />
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<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Perfect recipe to use up the avocado which has been sitting in my fridge for a few days. How brilliant to use avocado as a substitute for butter. Although it does not entirely eliminate it, the butter being used in this recipe is very minimal compared to other cookie recipes</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">. I found these cookies not very sweet so if you have a sweet tooth, just use more icing sugar. </span></div>jwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.com2tag:blogger.com,1999:blog-6482424083174436254.post-82298188430098755122011-02-08T17:10:00.000-05:002011-02-08T17:10:48.914-05:00Hot Dog Buns<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgawrdchFMU6lcxg-NtJS1yf3kRS9nO3XF0wD9Mxz-2k1sdkhvsABEWWIadM7keRjE-SF5I5lsxl65jaLQ904pG7eZlZ97XpzgqOINK67vk186qx6Jlmn2rsWURgMQatwrNPwijXuGmyE8E/s1600/P2080444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgawrdchFMU6lcxg-NtJS1yf3kRS9nO3XF0wD9Mxz-2k1sdkhvsABEWWIadM7keRjE-SF5I5lsxl65jaLQ904pG7eZlZ97XpzgqOINK67vk186qx6Jlmn2rsWURgMQatwrNPwijXuGmyE8E/s320/P2080444.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFHm7t-f5d25t7aHh5DdjuBjNBtjfyQ33kPZm7jPZKy8mgDMo7oSsQuvldSqSFqTmoDgvyyfKrT2xpQYuluF-EvIqqKhmZZQtngsufhC2zdVoojS7oIE_iVnhcknPo8csYgAFEucVNmkw/s1600/P2080439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFHm7t-f5d25t7aHh5DdjuBjNBtjfyQ33kPZm7jPZKy8mgDMo7oSsQuvldSqSFqTmoDgvyyfKrT2xpQYuluF-EvIqqKhmZZQtngsufhC2zdVoojS7oIE_iVnhcknPo8csYgAFEucVNmkw/s320/P2080439.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2mInJal5eSxu77Yc1M1VkZDcpAV9KSp2ETvwSRIQyuQMTHcDFlPrfeV0GF6r_b0WwSJuVfcSxIFFGDqiZy8eP3Th53JYlZr0PF2-pbWqt3nC7kz_xK1vucl3pd8zg5QPK7PfzeT7pH12t/s1600/P2080441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2mInJal5eSxu77Yc1M1VkZDcpAV9KSp2ETvwSRIQyuQMTHcDFlPrfeV0GF6r_b0WwSJuVfcSxIFFGDqiZy8eP3Th53JYlZr0PF2-pbWqt3nC7kz_xK1vucl3pd8zg5QPK7PfzeT7pH12t/s320/P2080441.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZAG2AXvFArvrVSwBxddoS03oNpN7pLpwHVuu6kNbMybqC0Q-Q5V_R80lPoYFLL2BOBAhCXRB4HY1uZDHCcp76vEKqSEJlPeEwcD3DSd3sy7C_t9Vq9lLlYweMFg_NWXd1zqZSw3pfvpU/s1600/P2080445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZAG2AXvFArvrVSwBxddoS03oNpN7pLpwHVuu6kNbMybqC0Q-Q5V_R80lPoYFLL2BOBAhCXRB4HY1uZDHCcp76vEKqSEJlPeEwcD3DSd3sy7C_t9Vq9lLlYweMFg_NWXd1zqZSw3pfvpU/s320/P2080445.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9FOEOg98fC-NxtU0aqffLAIAtKDnem5xJ6kINrZf2YjztkWFyOpGhXjUl2OaCaHhB2NhHryE6kJCQaXOO1yrLSM318ZRJCQVhSpkOqE7xOJgVyeMP1eIx45cOo14o-upf_wKL70a5GmqO/s1600/P2080443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9FOEOg98fC-NxtU0aqffLAIAtKDnem5xJ6kINrZf2YjztkWFyOpGhXjUl2OaCaHhB2NhHryE6kJCQaXOO1yrLSM318ZRJCQVhSpkOqE7xOJgVyeMP1eIx45cOo14o-upf_wKL70a5GmqO/s320/P2080443.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u>Ingredients:</u></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bread Flour - 200g</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sugar - 30g</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Milk Powder - 6g</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Yeast - 3g</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Warm Water - 100g</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Unsalted Butter - 25g</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Egg - 1</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salt - 1g</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Weiner - 4</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. </span><span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preheat oven to 350F.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. </span></span><span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Mix bread flour, yeast, sugar, salt, milk powder and egg in the bowl of a stand mixer, and slowly pour in water. In a stand mixer, knead the dough, add butter and knead till dough is smooth and elastic. Leave aside to prove till the dough doubles in size.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. </span></span><span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Divide the dough in four equal portions. </span></span><span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> Leave aside to rest for 15 minutes.</span></span></div><span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Roll the dough into individual long rod shapes and wrap around the weiners.</span></span><div><span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></span><span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. <span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Leave for final proof for about 30 minutes. Brush lightly with egg wash.</span></span></span></span><div class="separator" style="clear: both; line-height: 22px; text-align: center;"></div><span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6. Bake on parchment paper or a silicone mat for 15 to 20 minutes.</span></span></div><div><span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></div><div><span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Oops... for the egg wash, I forgot to mix the egg with water... </span></span></div><div><span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">These buns are so soft and yummy. You can be creative and substitute weiners to ham, cheese, tuna, etc. Once you have baked your own bread, you will never go back to buy store-bought ones! </span></span></div>jwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.com2tag:blogger.com,1999:blog-6482424083174436254.post-86225387404398927322011-02-06T21:52:00.002-05:002011-02-06T21:53:57.741-05:00Chocolate Soufflé<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3BjVWhwF_g2oE94J56n9a7AWOBBtBLkuw7bcuwxHKify0X1HR1Fmk0d9nbY5ghGanrAOc_KoQ5Z9Keriq4WGvfPGwZuYCzXbkVmTcD2jST1hP2YYCXvDYKcMP6hLUFuuId0GUhzbbxfb7/s1600/P2060438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3BjVWhwF_g2oE94J56n9a7AWOBBtBLkuw7bcuwxHKify0X1HR1Fmk0d9nbY5ghGanrAOc_KoQ5Z9Keriq4WGvfPGwZuYCzXbkVmTcD2jST1hP2YYCXvDYKcMP6hLUFuuId0GUhzbbxfb7/s320/P2060438.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFX65ZvEvQSrcJOFHcP6vYM5fIVtQxFdH0U6QuHic49gdHsAvx8frkHfMt0w13VH8x4q_S3fJAbFW8HJyeaga2UkigsfwqZ4yJU5TEXCdPXnsZXQNIo4Cl4qxkNHeZ0OMQwkmxkUs4dwA/s1600/P2060431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFX65ZvEvQSrcJOFHcP6vYM5fIVtQxFdH0U6QuHic49gdHsAvx8frkHfMt0w13VH8x4q_S3fJAbFW8HJyeaga2UkigsfwqZ4yJU5TEXCdPXnsZXQNIo4Cl4qxkNHeZ0OMQwkmxkUs4dwA/s320/P2060431.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7CuvZYZ1IJT70_1-sGwl6tZIaBqFIfQtqHFeMbtm_G61B_L8wskIdm6oBcOkWjL0EkqzggNH2qAR1n7xIFM80FAEojt1xhhcenkGBNnAuai0fe5HKxZWkUkT5cErKTl1fgBfCLoZ9tdRE/s1600/P2060433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7CuvZYZ1IJT70_1-sGwl6tZIaBqFIfQtqHFeMbtm_G61B_L8wskIdm6oBcOkWjL0EkqzggNH2qAR1n7xIFM80FAEojt1xhhcenkGBNnAuai0fe5HKxZWkUkT5cErKTl1fgBfCLoZ9tdRE/s320/P2060433.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.williams-sonoma.com/recipe/chocolate-souffle2.html">http://www.williams-sonoma.com/recipe/chocolate-souffle2.html</a></span><br />
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<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Don't let the appearance fool you. Soufflé is surprisingly easy to make. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This recipe yields 6 soufflés and I made only 2 so I reduced the baking time to 15 minutes. The centre of the soufflés should jiggle when they are taken out from the oven. Mine came out perfectly. </span></div>jwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.com1tag:blogger.com,1999:blog-6482424083174436254.post-46287027445254434022011-01-28T22:32:00.001-05:002011-01-28T22:35:48.777-05:00Poppy Seeds Grapefruit Torte<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnqjZjxok6IGglvpiyYpetDxOlVQ1dAouZbapSoW0nAV05GkvjpMvGlSUTbqXQltX-yaDj8UiLA15cqge56j0t2WrbOSOzcK4HtCh8TlIgfK8EXC2UJ22PdZRPsrrDXjLoxEZFlpmXHOBa/s1600/P1280309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnqjZjxok6IGglvpiyYpetDxOlVQ1dAouZbapSoW0nAV05GkvjpMvGlSUTbqXQltX-yaDj8UiLA15cqge56j0t2WrbOSOzcK4HtCh8TlIgfK8EXC2UJ22PdZRPsrrDXjLoxEZFlpmXHOBa/s320/P1280309.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFESXNkehQkxJBxFgXIX7kN35oLUZcIRsvTqfTpRVBxOE-9efUWxylDHywlqwLnFWIty5MTWeIsWnuxEtPd5GnBkMAhW9iA7unalmiOhaZfHRN0agm2ERkrSbtmCIETHDdCF-B7kT5Phk/s1600/P1280310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFESXNkehQkxJBxFgXIX7kN35oLUZcIRsvTqfTpRVBxOE-9efUWxylDHywlqwLnFWIty5MTWeIsWnuxEtPd5GnBkMAhW9iA7unalmiOhaZfHRN0agm2ERkrSbtmCIETHDdCF-B7kT5Phk/s320/P1280310.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yXFyEQzDDHHxvOUE_64ipcCWUOMtMr4-BsvG3iCMQKB_EpfuGLoWhm-ceUGtJvRIH_wj2PJEMIeX1FkbZg6ETe8S8rjh_mM8O_1OYpQJhVdKJAO2_qDw6ckkgvgI163-cqauWgfSMT3e/s1600/P1280312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yXFyEQzDDHHxvOUE_64ipcCWUOMtMr4-BsvG3iCMQKB_EpfuGLoWhm-ceUGtJvRIH_wj2PJEMIeX1FkbZg6ETe8S8rjh_mM8O_1OYpQJhVdKJAO2_qDw6ckkgvgI163-cqauWgfSMT3e/s320/P1280312.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdBLSX8Ut4-MtwKZcCiuoNWvUIqlMLLoSjho0IsTw1v2yJYEV3sn0QqZ3QNSAWDjFC73OLrN7F-T8ABoIgbGyR2VaADCfTgYEyhJOE70_y4yBXwgmN_JX6eqkmpZN6C8SxufY-5qWx5N2I/s1600/P1280307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdBLSX8Ut4-MtwKZcCiuoNWvUIqlMLLoSjho0IsTw1v2yJYEV3sn0QqZ3QNSAWDjFC73OLrN7F-T8ABoIgbGyR2VaADCfTgYEyhJOE70_y4yBXwgmN_JX6eqkmpZN6C8SxufY-5qWx5N2I/s320/P1280307.JPG" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.marthastewart.com/recipe/poppy-seed-grapefruit-torte">http://www.marthastewart.com/recipe/poppy-seed-grapefruit-torte</a></span><br />
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<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It's F's big 40 birthday today. Last year on this same day was the first time I really baked a cake. One of my major strength and later turns out to be also my weakness is that I certainly do like to think big. "How hard can it be?" I tend to believe I can achieve it all as long as I try, and things will eventually come together. Well, not so true in baking, I found. So of course, the cake I baked for F's birthday last year was a disaster. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Then I took the Baking Arts course at GB and it absolutely changed my life. It turned me into one-who-would-give-up-the-lunch-break-and-go-home-to-bake-as-long-as-there-is-45-minutes kind of person. It also turned me into a cake-stand and baking pan collector. I say "collector" because, to me, the thrill is to go out and buy these things... not so much to use them. I have also become a smart coupon-clipping grocery shopper because I have to stock up on butter, sugar and whipping cream and all those wonderful things from time to time. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I chose this recipe because well, I have all the ingredients at home. I think the white chocolate mousse would go very well with the tanginess of the grapefruits. My first time making chocolate mousse, I found it a bit hard to handle in terms of frosting the cake and pipping the rosettes. I tried piping waves on top of the cake but the mousse just didn't spread that well. The mousse tastes really good, though. It's rich and creamy but not too sweet. The cake layer is light and spongy, topped with the refreshing grapefruit segments and white chocolate mousse. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Everyone agrees that this is a much better cake than the one we had last year! </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div>jwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.com1tag:blogger.com,1999:blog-6482424083174436254.post-9918903415834717572011-01-27T02:19:00.003-05:002011-01-27T02:49:52.071-05:00Chinese Almond Cookies<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxfQlYBN8jloql6a904ibT-pKS1FV2Jrs3jyNerQWwI_8ff163x6MyqY5vPDxAlssMgxCVEPYO0WLHI2fGgRmTU_t9hBlcgiI5MVV18OFj244V7Zu10gA393fDCaPl1_Ipi-pvRd-onJGG/s1600/P1270305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxfQlYBN8jloql6a904ibT-pKS1FV2Jrs3jyNerQWwI_8ff163x6MyqY5vPDxAlssMgxCVEPYO0WLHI2fGgRmTU_t9hBlcgiI5MVV18OFj244V7Zu10gA393fDCaPl1_Ipi-pvRd-onJGG/s320/P1270305.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjauvRMbEQw4kEJXmMFfyaXDRFoqtGgDfv_IyM775-TkSfbM6ceHdZGP0r6e3jNG2nMUNgImFZ21bHwrdw7XBg3b3oMr5S-G7s_o-F3GQfN3Ki5Cj8yEVi8EkKA_tNSA3_ohsw_mOuvc2Nh/s1600/P1270303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjauvRMbEQw4kEJXmMFfyaXDRFoqtGgDfv_IyM775-TkSfbM6ceHdZGP0r6e3jNG2nMUNgImFZ21bHwrdw7XBg3b3oMr5S-G7s_o-F3GQfN3Ki5Cj8yEVi8EkKA_tNSA3_ohsw_mOuvc2Nh/s320/P1270303.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSJyiI29i33LLSnAxUD1LIk-S9WaH1mXuqY-zzfdbvAVj5COmNCZhze0B3vV1DanwUdR-atcOP1krur1shcCtUFFLuMdGL2bjBZMOrOhRLDFHsUyn5-u1DkOUhuOn0lueYw7czJZhZZd84/s1600/P1270301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSJyiI29i33LLSnAxUD1LIk-S9WaH1mXuqY-zzfdbvAVj5COmNCZhze0B3vV1DanwUdR-atcOP1krur1shcCtUFFLuMdGL2bjBZMOrOhRLDFHsUyn5-u1DkOUhuOn0lueYw7czJZhZZd84/s320/P1270301.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqiwn_DiSIbddardabZe1duQjgv8Ai_saatfODsXcq7G-MO89tyAUmIZrhkR8FXMMRVQ0LJ2xkfQjO8_J43okfj36KUhPJyyrM7TBFe4LNbE2ky5LH9RUHWGs6WSFtdkYe79dWASoq3EK8/s1600/P1270302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqiwn_DiSIbddardabZe1duQjgv8Ai_saatfODsXcq7G-MO89tyAUmIZrhkR8FXMMRVQ0LJ2xkfQjO8_J43okfj36KUhPJyyrM7TBFe4LNbE2ky5LH9RUHWGs6WSFtdkYe79dWASoq3EK8/s320/P1270302.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqiwn_DiSIbddardabZe1duQjgv8Ai_saatfODsXcq7G-MO89tyAUmIZrhkR8FXMMRVQ0LJ2xkfQjO8_J43okfj36KUhPJyyrM7TBFe4LNbE2ky5LH9RUHWGs6WSFtdkYe79dWASoq3EK8/s1600/P1270302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://userealbutter.com/2011/01/23/chinese-almond-cookies-recipe/">http://userealbutter.com/2011/01/23/chinese-almond-cookies-recipe/</a> </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A little guy really pissed me off today. It may sound silly that I was mad at a kid. Perhaps I should say that I was just disappointed. Pissed at him, disappointed in myself. I literally felt the pain when I could not help this little someone I care so much about. To put myself in his shoes, to really see things from his perspective, it is much easier said than done. I guess that's why people say that they keep learning from their kids. </span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I was pretty much speechless tonight and decided to bake at 1 am. Baking calms me down. This recipe is supposed to yield 42 cookies. I made them bigger and came up with 24. I also used half butter and half shortening. Unfortunately I forgot about not having almond extract at home, so I found the cookies lack of almond flavour. Other than that, these cookies are absolutely easy to make and very tasty. They are perfect for celebrating Chinese New Year. </span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div>jwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.com0tag:blogger.com,1999:blog-6482424083174436254.post-77508134405082194182011-01-21T20:09:00.002-05:002011-01-22T01:06:05.670-05:00Tang Zhong Toast<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhwdXhZDYQ7ywRtiHSS4m8gEtnuOdhphkGcQgaU8lin7ho2vD8jkJKFwFqu4_iK15BCVIjC3kW2NYw4AQoJ-CUlPRxpCtJ0nC-n7FNsEVwQAiLSFkPBTgYNqC_PJy1R88RACRyksZPof-f/s1600/P1190255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhwdXhZDYQ7ywRtiHSS4m8gEtnuOdhphkGcQgaU8lin7ho2vD8jkJKFwFqu4_iK15BCVIjC3kW2NYw4AQoJ-CUlPRxpCtJ0nC-n7FNsEVwQAiLSFkPBTgYNqC_PJy1R88RACRyksZPof-f/s320/P1190255.JPG" width="320" /></a></div><br />
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<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I just bought this WS Traditional Finish Pullman Loaf Pan the other day and used it to bake the Tang Zhong toast. This recipe called for baking time of 30 minutes, however, the instruction that comes with the loaf pan indicated to bake for 40 minutes. I did it for 35. The centre was soft but it has air bubbles, I probably didn't knead the dough enough. I keep thinking of all the different varieties of bread I can bake using this loaf pan. I can't wait to let my sister in-law try the pan out. She is a much better baker than I. </span></div><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 13px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"></span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><span style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A) Dough starter</span></span></span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><span style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bread flour 20g</span></span></span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><span style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Water 80ml</span></span></span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><span style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Unsalted butter 10g</span></span></span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><span style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salt ¼ tsp</span></span></span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><span style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">B) Milk 130ml</span></span></span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><span style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">C) Dough</span></span></span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><span style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bread flour 300g</span></span></span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><span style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Milk powder 15g</span></span></span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><span style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sugar 25g</span></span></span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><span style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Instant yeast 1½ tsp</span></span></span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><span style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salt ¼ tsp</span></span></span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><span style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Water 20 – 30ml</span></span></span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><span style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Unsalted butter 20g (room temperature)</span></span></span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><span lang="FR" style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Instructions:</span></span></span></div><ol start="1" style="margin-top: 0in;" type="1"><li class="MsoNormal" style="margin-bottom: 0px; margin-left: 15px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><span style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cook ingredients (A) in pot on low heat, whisk until a paste formed. Scrape it to a large mixing bowl.</span></span></span><span style="font-size: x-small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 10pt;"></span></span></span></li>
<li class="MsoNormal" style="margin-bottom: 0px; margin-left: 15px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><span style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add ingredient (B) to cool the temperature.</span></span></span><span style="font-size: x-small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 10pt;"></span></span></span></li>
<li class="MsoNormal" style="margin-bottom: 0px; margin-left: 15px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><span style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add ingredients (C) excluding water and butter to the bowl. Start mixing. It will be very sticky.</span></span></span><span style="font-size: x-small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 10pt;"></span></span></span></li>
<li class="MsoNormal" style="margin-bottom: 0px; margin-left: 15px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><span style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">After everything well mixed, add water. Keep kneading until the water is evenly mixed in.</span></span></span><span style="font-size: x-small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 10pt;"></span></span></span></li>
<li class="MsoNormal" style="margin-bottom: 0px; margin-left: 15px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><span style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add butter. After kneading in the bowl for about 30 times, all moisture should be absorbed and the dough should be smooth.</span></span></span><span style="font-size: x-small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 10pt;"></span></span></span></li>
<li class="MsoNormal" style="margin-bottom: 0px; margin-left: 15px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><span style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Take it to a floured surface and keep kneading for 10 more minutes.</span></span></span><span style="font-size: x-small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 10pt;"></span></span></span></li>
<li class="MsoNormal" style="margin-bottom: 0px; margin-left: 15px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><span style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Shape the dough into a ball, put it in a slightly greased bowl, seam side down. Cover with plastic and leave it in a warm place.</span></span></span><span style="font-size: x-small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 10pt;"></span></span></span></li>
<li class="MsoNormal" style="margin-bottom: 0px; margin-left: 15px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><span style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">After 50-60 mins, size of the dough should be about doubled. Punch it down and knead a few times on a lightly floured surface again to remove bubbles.</span></span></span><span style="font-size: x-small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 10pt;"></span></span></span></li>
<li class="MsoNormal" style="margin-bottom: 0px; margin-left: 15px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><span style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Put the dough in a greased 9” x 5” loaf pan. Press it down. Wait for second proof rising up to about the height of the loaf pan.</span></span></span><span style="font-size: x-small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 10pt;"></span></span></span></li>
<li class="MsoNormal" style="margin-bottom: 0px; margin-left: 15px; margin-right: 0px; margin-top: 0px;"><span style="font-size: x-small;"><span style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Put it in preheated 390F oven, middle rack for approx. 30 mins.</span></span></span></li>
</ol><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0.25in; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0.25in; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div>jwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.com1tag:blogger.com,1999:blog-6482424083174436254.post-59355059447763760452010-12-07T23:18:00.000-05:002010-12-07T23:18:39.726-05:00Parisian Macarons<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBSGfbFAOTv8US6UYjhQ2-s0sWnjm8iqIZqN4h_FgE6DkKgxYIRCl5KUsCuaIRBx4XYfInSzfoucNCAUqEQwHqT7maTZSM_MCebSSslk3AsegXfvMUFya11tr-ZZY_z3fWS6gncSaPAy8o/s1600/PC070142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBSGfbFAOTv8US6UYjhQ2-s0sWnjm8iqIZqN4h_FgE6DkKgxYIRCl5KUsCuaIRBx4XYfInSzfoucNCAUqEQwHqT7maTZSM_MCebSSslk3AsegXfvMUFya11tr-ZZY_z3fWS6gncSaPAy8o/s320/PC070142.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHkZDGt4k4-3EofmifQQs4TQmr94OylPUn6eLA8I1eMlMOgoM0IcCF81w69aAtBucGvrNUJrNtaBjK1cxWShuUHUoGYPZqm8qcCXzZUrUQAOkzJ5f0P5ixKJT72tm1f8pASqwm_zIhWBC2/s1600/PC070139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHkZDGt4k4-3EofmifQQs4TQmr94OylPUn6eLA8I1eMlMOgoM0IcCF81w69aAtBucGvrNUJrNtaBjK1cxWShuUHUoGYPZqm8qcCXzZUrUQAOkzJ5f0P5ixKJT72tm1f8pASqwm_zIhWBC2/s320/PC070139.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ROxDrRFzRcDd-zKzgUuXFbfHlvnK7xF26f1Joav97S1SDf3U_VTiAURYmRQVd38qN7XiyPDt30mXzUFZCPoPWqkwHVFpjZEy0z3psFEn33MgCLITbecWQniH8gSuytVlg3gHViAdSfo5/s1600/PC080146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ROxDrRFzRcDd-zKzgUuXFbfHlvnK7xF26f1Joav97S1SDf3U_VTiAURYmRQVd38qN7XiyPDt30mXzUFZCPoPWqkwHVFpjZEy0z3psFEn33MgCLITbecWQniH8gSuytVlg3gHViAdSfo5/s320/PC080146.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3M0YCyobbwYj6RY_a1R-xU8ExyFiYbDspesiRdADPA4-3IciLGK43Mbc6K54mfH7wGNOZIJW6UAZwzDGrC23laQ0saq8YDi7_Da6u_nPAHhEss4Egls-XT-eXe95Tp5ORvpWbDmChpGX/s1600/PC070144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3M0YCyobbwYj6RY_a1R-xU8ExyFiYbDspesiRdADPA4-3IciLGK43Mbc6K54mfH7wGNOZIJW6UAZwzDGrC23laQ0saq8YDi7_Da6u_nPAHhEss4Egls-XT-eXe95Tp5ORvpWbDmChpGX/s320/PC070144.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I did it! </span> <span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I did it! I did it!</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span>jwingyeehttp://www.blogger.com/profile/09033867708267090949noreply@blogger.com2