Wednesday, June 25, 2008
Wednesday, June 18, 2008
Tuesday, June 17, 2008
As I didn't attend any cake decorating class before, I just collect some ideas from cakes selling at cake shops and ask my friend S for advise on some cake decorating tips. The cake turn out not so well done as my piping was really lousy and it took me quite a while to apply the layer of cream for the base.
Friday, June 13, 2008
This pot was give by my eldest aunt many years ago, its just nice to cook 22-24 bak chang at one time. To make sure all the chang are well cooked, we boiled every batch for 2 hours...
Tuesday, June 10, 2008
Saturday, June 7, 2008
250g bread flour,
50g plain flour
100g blueberry filling (I use blueberry jam)
5g instant yeast
20g caster sugar
¼ tsp bread improver
1/8 tsp salt
1. To make dough, except butter, place all ingredients into mixer, beat with high speed until forms dough.
2. Add in butter, beat with medium speed until a smooth and elastic dough is formed.
3. Divide dough into 50g each, roll into round.
4. Leave to rise until double insize.
5. Bake in preheat oven at 200°C for 10-15min.
Tuesday, June 3, 2008
½ cup pearl barley
1 ½ litres water
½ cup ginko nuts
1 cup(est) thin beancurd (fu chook) - break into small pieces
½ cup brown rock sugar
1. Rinse barley in several changes of water until runs clear. Place in a pot with water and boil for 30min.
2.Meanwhile, carefully crack the gingko nut shells and remove nuts. Place in a small pan, cover with water and bring to the boil. Remove pan from heat, drain water and run cold water over nuts-this makes it easier to peel off the papery skins covering the nuts. There is also a germ within the gingko nuts which needs to be removed as its is bitter. You can do this by either splitting the nut into half and removing it, or by gently pushing pushing it out using a toothpick.
3.Place the prepared ginkgo nuts into the pot of boiling barley. Simmer until tender.
4.When barley and gingko nuts are tender, add the beancurd skin into the soup and cook for another 10-15min. Sweeten to taste. Serve either warm or cold.
--If using canned gingko nuts, add to the soup when the barley has softened.