tag:blogger.com,1999:blog-64520155633142418572024-03-19T20:53:21.952+11:00Sweet WhiskCook. Bake.Cake DecorationSweet Whiskhttp://www.blogger.com/profile/13274741277677307770noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-6452015563314241857.post-47890855242430115512012-07-18T11:06:00.002+10:002012-07-18T11:06:47.538+10:00Steam Tofu with Pork Mince in Soya Bean Sauce- A simple dinner dish<div class="separator" style="clear: both; text-align: left;">
It's in mid July middle of winter and it's very cold in Melbourne. I just want an easy, warm and healthy dinner. Tofu is one of my favourite ingredient. It's soft, silky and nutritious. I love the softness of steam tofu with the flavourful stir fried port mince. It's simply delicious with a bowl of white rice in the cold night. </div>
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This is the second time i cook this dish. I was telling myself that i have to drop down the ingredient and keep the recipe. It's really an easy and yummy dish for a midweek dinner. It's will be served on dinner table in less than half and hour. </div>
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1 soft/silk tofu<br />
250g pork mince<br />
<br />
2 cloves of garlic ( finely chopped)<br />
1 red chili ( finely chopped)<br />
1 inch of ginger ( finely grated) <br />
1 tbsp dried shrimp skin<br />
spring onion for garnish<br />
1 tbsp soya bean sauce <br />
<br />
<u>Pork Marinate</u>:<br />
1/2 tbsp soya sauce <br />
1/4 tbsp sesame oil<br />
1/4 tbsp cooking wine<br />
1/4 tsp pepper<br />
<br />
<br />
1. Marinate the pork mince.<br />
2. Heat the oil and stir fry the garlic, ginger and red chili until fragrance. Then add the soya bean sauce.<br />
3. Add in the marinated pork mince with the dried shrimp skin. Stir fry until nearly cooked.<br />
4. Pour the pork mince on top of the tofu. Steam for 10 minutes<br />
5. Garnish with spring onion, coriander or some freshly cut chili.<br />
6.. Serve with white rice.Sweet Whiskhttp://www.blogger.com/profile/13274741277677307770noreply@blogger.com0tag:blogger.com,1999:blog-6452015563314241857.post-22563166816931155962012-07-16T09:16:00.001+10:002012-07-16T09:16:09.733+10:00Vietnamese Spring Roll Vermicelli<!--[if gte mso 9]><xml>
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Roasted
peanuts, coarsely crushed<br />
Scallion oil ( 2 tbs chop scallions, add about 2 tbs of hot olive oil and pinch
of sugar and salt)<br />
Dipping fish sauce (nuoc mam cham)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7d5KFj4wLILAWi7Xhth5kEcnHf2_j9fr3CBfpu9VzFUICnln26DRAKzVI_ggmpwbNQDq3zJ-N4-BxNW7tCkpKukhd35UF97oGbMuJI7juwHj5MJhkPvj4YJJ3lmAjexToWkmPoy3QmVa/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vietnamese Spring Roll Vermicelli" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7d5KFj4wLILAWi7Xhth5kEcnHf2_j9fr3CBfpu9VzFUICnln26DRAKzVI_ggmpwbNQDq3zJ-N4-BxNW7tCkpKukhd35UF97oGbMuJI7juwHj5MJhkPvj4YJJ3lmAjexToWkmPoy3QmVa/s640/photo.JPG" title="Vietnamese Spring Roll Vermicelli" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgBKnmH84xIAt5YAAdc0B40iZQgZwuLAg2lQtD_A3BKtW6y4op9XyytErBset5M4IVJU6BiZP3D-CPqGxqnAAuhjKD86TlZpdBWvUoqttttW9EgMRieYAqdCrldcJzBsIYzCVg9fRzu7l/s1600/photo%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vietnamese Spring Roll Vermicelli" border="0" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgBKnmH84xIAt5YAAdc0B40iZQgZwuLAg2lQtD_A3BKtW6y4op9XyytErBset5M4IVJU6BiZP3D-CPqGxqnAAuhjKD86TlZpdBWvUoqttttW9EgMRieYAqdCrldcJzBsIYzCVg9fRzu7l/s640/photo%25282%2529.JPG" title="Vietnamese Spring Roll Vermicelli" width="640" /></a></div>
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<ol>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"></span></span>Place vermicelli in boiling water for about 6-8
min, stirring regularly so it won't stick to the bottom of the pot. </li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"></span></span>Once done, drain and flush with cold water to
stop cooking process.</li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>In large bowl, combine spring roll with lots
fresh herbs, cucumbers, beansprouts, pickled carrots<br />
and, crushed roasted peanuts, scallion oil and dress with nuoc mam cham
(dipping fish sauce).</li>
</ol>Sweet Whiskhttp://www.blogger.com/profile/13274741277677307770noreply@blogger.com0tag:blogger.com,1999:blog-6452015563314241857.post-80471863661174175132012-07-05T10:28:00.002+10:002012-07-05T10:28:38.974+10:00Vietnamese Dipping Sauce (Nuoc Mam Cham)<br />
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Vietnamese Dipping Sauce is used as the sauce for the vermicelli.
It can be used as dipping sauce for the spring role as well. It’s tasty and refreshing.
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Vietnamese Dipping Sauce (Nuoc Mam Cham)</div>
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1 ½ cup water</div>
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10 Tbsp fish sauce</div>
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6 Tbsp fresh lime juice</div>
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6 tsp rice vinegar</div>
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6 Tbsp sugar</div>
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1 deseeded and finely chopped fresh red
chili</div>
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4 cloves of finely chopped garlic</div>
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¼ cup finely sliced pickled carrots (optional)</div>
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1.<span style="font: 7pt "Times New Roman";">
</span>Combine water, rice vinegar and sugar in a
saucepan, and gently bring this to a boil.</div>
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2.<span style="font: 7pt "Times New Roman";">
</span>Allow this mixture to cool down.</div>
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3.<span style="font: 7pt "Times New Roman";">
</span>Add the fish sauce, lime juice, chili, garlic
and carrots into the mixture.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41Ks5Ac0xLNLMofVzyf0lfz5uxsO9czRf13tO3ZRCdYW0CQhT0loD7N1T7K6KFr1sdI6LHHY50UiwHAyXe_bZEDUP-pZN0pB1qaz9LqiFlhoYtyk5CS2HGfh1Py93GcolAHatGXX1yC0K/s1600/photo1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Vietnamese Dipping Sauce (Nuoc Mam Cham)" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41Ks5Ac0xLNLMofVzyf0lfz5uxsO9czRf13tO3ZRCdYW0CQhT0loD7N1T7K6KFr1sdI6LHHY50UiwHAyXe_bZEDUP-pZN0pB1qaz9LqiFlhoYtyk5CS2HGfh1Py93GcolAHatGXX1yC0K/s640/photo1.JPG" title="Vietnamese Dipping Sauce (Nuoc Mam Cham)" width="478" /></a></td></tr>
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Note: If you
have any leftovers, just put it into a container and freeze it for another
meal.<br />
<br />
*** The Vietnamese Vermicelli with Spring Roll Post is coming SOon..</div>Sweet Whiskhttp://www.blogger.com/profile/13274741277677307770noreply@blogger.com0tag:blogger.com,1999:blog-6452015563314241857.post-21564199640415159492012-07-05T10:26:00.001+10:002012-07-05T10:28:38.961+10:00Pickled Carrot<br />
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Vietnamese
food is one of our favorite foods. It’s refreshing, tasty and healthy. Another
than the traditional famous Pho (beef noodle soup), we like to have Vietnamese
Vermicelli. Vietnamese vermicelli is a bowl of noodle filled with a lot of
colourful fresh veges and herbs. It’s topped with peanut salt and mixed with
the Vietnamese dipping sauce (Nuoc Mam Cham).</div>
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Pickled carrot is one of the topping for the vermicelli. I like the
crunchiness of the pickled carrot. It’s easy to make and it can kept in the
fridge for months. Here is the recipe of the pickled carrot.</div>
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Carrot</div>
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Distilled white vinegar</div>
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Salt and sugar to taste</div>
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Add
carrots along with just enough vinegar to submerge the vegetables in pickling
container. Carefully season the pickling juice with roughly equal amounts of
salt and sugar to taste. Pickle for at least 1 hr before use. It can be kept in
the fridge for months. </div>
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<br /></div>Sweet Whiskhttp://www.blogger.com/profile/13274741277677307770noreply@blogger.com0tag:blogger.com,1999:blog-6452015563314241857.post-91551451927404856842012-06-30T21:24:00.001+10:002012-06-30T23:14:34.748+10:00Penang Prawn Noodle - Hokkien Mee<div style="text-align: left;">
<br /></div>
Penang prawn noodle is a noodle soup franganced with chili spice paste and prawn broth. The combination of the chili paste and prawn broth is just simply delicious. The broth takes a long time to cook, the longer it takes the better it tastes.<br />
<br />
Back in my hometown, we can have a bowl of prawn noodle either as breakfast, lunch or dinner. It's available in most of the hawker food centre/ kopitiam. In Melbourne, we can get this in Malaysia crusine restaurant, however the taste is slightly milder. To taste a bowl of authentic penang prawn noodle, me and my sister either has to work hard to cook at home or fly back to penang :P<br />
<br />
There are a few steps to make a bowl of noodle, but it's worth it when you can taste a bowl of authentic and flavoursome prawn noodle!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKWfh1W2SCIyjdulAuXQjRWmfiD8CS9jbYtfUDg-EYtDkh324yrHFkixhHduOIPDV2m2QkFZsPVJf2iuZ8EakO0dMzcns_sRk28QpvU9fAFsQvh9PrL8uxZe_yNEkpeXyAFlcLOmN3YiSp/s1600/photo%252824%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Penang Prawn Noodle- Hokkien Mee" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKWfh1W2SCIyjdulAuXQjRWmfiD8CS9jbYtfUDg-EYtDkh324yrHFkixhHduOIPDV2m2QkFZsPVJf2iuZ8EakO0dMzcns_sRk28QpvU9fAFsQvh9PrL8uxZe_yNEkpeXyAFlcLOmN3YiSp/s640/photo%252824%2529.JPG" title="Penang Prawn Noodle- Hokkien Mee" width="476" /></a></div>
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<u><b>Chilie paste:</b></u><br />
30 red chillies<br />
10 dried chillies <br />
20 shallots<br />
10 cloves garlic<br />
4 tablespoons of water<br />
12 tablespoons of cooking oil<br />
<br />
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<br />
<u><b>Stock Ingredients </b></u><br />
<br />
1.5kg of prawn , peeled, devinded and keep the prawn head and shell seperately<br />
1kg of pork neck/shoulder<br />
<br />
<u><b>Toppings/Others</b></u><br />
1 package of yellow noodles<br />
1 package of rice vermicelli<br />
Kangkung ( water spinach)<br />
Some bean sprouts<br />
Hard boiled eggs<br />
Some friend shallot crisps ( store bought) <br />
<br />
<br />
1. Blend the chili paste ingredients.<br />
2. Heat up the wok and add cooking oil.
Stir fry the chili paste for until fraganced. Dish up and set aside<br />
3. On the
same wok (unwashed), add in a little oil and cook the shrimp topping.
Add in a little chili paste, sugar, and salt. Pan-fried the shrimp until
they are slightly burned. Dish up, let cool and sliced them into
halves. <br />
4. On the same wok ( unwashed), add in a little oil and stir fry the prawn shell and head until cook, add in water, bring to boil and simmer on low heat for 2 hours.<br />
5. Drain the foam out regularly.<br />
6. After two hours ,add in half of the chili paste, then add in the pork neck/pork shoulder (whole peice) into the broth and cook for another 1-2 hour on low heat until the pork is cooked. Take the pork out, set aside until cool. Slice the pork into pieces and used it for topping.<br />
7. Add some salt and sugar to taste.<br />
<br />
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<u><b>To assemble:</b></u><br />
1. In boiling water, cook the yellow noodle/ vermicelli, bean sprout and kangkung then place in a bowl.<br />
2. Assmble the pork slices, egg, and prawn on top of the noodle<br />
3. Ladle hot soup over<br />
4. Last and not least, sprinkle some fried shallot and add chillie paste to your taste.<br />
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<br />Sweet Whiskhttp://www.blogger.com/profile/13274741277677307770noreply@blogger.com0tag:blogger.com,1999:blog-6452015563314241857.post-39476025025562345212012-06-28T22:32:00.000+10:002012-06-30T23:15:06.964+10:00An Adult Birthday Cake<br />
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This is a birthday cake for my colleague. We were planning
to give him a real ‘surprise’ on his birthday. We came out with the Adult theme
birthday cake to make fun of him as he likes to call a pair of boob as soft
cake. </div>
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We were excited about the cake. It’s going to be a real surprise
and we were pretty sure he’ll like it. </div>
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After the brainstorming of our ‘girl’ team, we come out with
this design. The theme colour of the cake is hot pink. The bra design should
have laces and polka dot. He (the figurine) definitely needs to put the hands
on the pair of the boobs. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_q3l-B1_R8_AzU9az7Obm9dR8mGNVDuerUPGTUhuumf7IjUynisMclPFslip6yI8n1zC0SpBE8RBT_683CDtL0tY2heDGHWsQ3Xrdm5QynjHM6Rba_RMIgF4iWR1m5Orhc3vuIo-E5kkY/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Boob cake" border="0" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_q3l-B1_R8_AzU9az7Obm9dR8mGNVDuerUPGTUhuumf7IjUynisMclPFslip6yI8n1zC0SpBE8RBT_683CDtL0tY2heDGHWsQ3Xrdm5QynjHM6Rba_RMIgF4iWR1m5Orhc3vuIo-E5kkY/s640/photo.JPG" title="Boob cake" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB7IGPsk3oKUbSzP1cuIUTr-zUDTQ02v-0wLbJriMBSTwlMlFRFdE34i-t9JqEfm6ZP64WCyJQQhN0h_PLgOLgPoLi295lEE7Zpukek9gwjszCSkgCsmKplCvNEdtk8F2bMHev17RyDoER/s1600/photo(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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This cake needs to have the ‘wow’ effect. The main feature
of the cake is the boobs and the man’s figurine. It took me a while to find out
what mold I’m going to use to shape the boobs. I walk in and out of my kitchen
and I found a round container. It’s the perfect size and shape! Ta dah!!! Here is the finished cake. </div>
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After I brought the cake to office, my colleague added a ‘mold’
on the top left hand side of the mouth and we also wrote our birthday wishes on
the pad. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB7IGPsk3oKUbSzP1cuIUTr-zUDTQ02v-0wLbJriMBSTwlMlFRFdE34i-t9JqEfm6ZP64WCyJQQhN0h_PLgOLgPoLi295lEE7Zpukek9gwjszCSkgCsmKplCvNEdtk8F2bMHev17RyDoER/s1600/photo%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Boob cake" border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB7IGPsk3oKUbSzP1cuIUTr-zUDTQ02v-0wLbJriMBSTwlMlFRFdE34i-t9JqEfm6ZP64WCyJQQhN0h_PLgOLgPoLi295lEE7Zpukek9gwjszCSkgCsmKplCvNEdtk8F2bMHev17RyDoER/s640/photo%25281%2529.JPG" title="Boob cake" width="640" /></a></div>
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Overall, we had great fun for this birthday celebration. The
cake plays a main role in this party!</div>
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<br /></div>Sweet Whiskhttp://www.blogger.com/profile/13274741277677307770noreply@blogger.com0tag:blogger.com,1999:blog-6452015563314241857.post-35742681615023896362012-06-26T21:40:00.000+10:002012-06-30T23:31:20.736+10:00Durian Mille Crepe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48ScCYR0bUOhHosNG1iCZn4e-nV4ABGpa3Otvkvc6QF4cZVcr5z7xc79ulsWO_9-FGZm_Q1tkuyN6hXf-h2UIIY-mwNSxgRVhRmed4aWFwLzbK8TnihFDXb9m6MyN7Gy5Ug61Q-BPIsde/s1600/Durian+Mille+Crepe+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Durian Mille Crepe" border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48ScCYR0bUOhHosNG1iCZn4e-nV4ABGpa3Otvkvc6QF4cZVcr5z7xc79ulsWO_9-FGZm_Q1tkuyN6hXf-h2UIIY-mwNSxgRVhRmed4aWFwLzbK8TnihFDXb9m6MyN7Gy5Ug61Q-BPIsde/s640/Durian+Mille+Crepe+4.jpg" title="Durian Mille Crepe" width="640" /></a></div>
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Durian is in season now in tropical country. There are so
many durian posts on Facebook from my Malaysia friends. I was drooling when
looking at the photos on facebook. I’m a huge fan of durian; it’s just too ‘stinky’,
yet delicious. </div>
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In Melbourne, there are some fresh durians available from
the Asian market such as Footscary Market. I believe the durian was frozen
during the transportation from Asia to Australia.
The other option to get durian in Melbourne is the frozen durian from Asian
Grocer. There are two types of Frozen Durian- Malaysian Durian and Thai Durian.
A colleague of mine was showing me a photo of durian cake and everyone keep
talking about durian. I want to make something with Durian to satisfy my
craving! <br />
<br />
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</div>
Mille Crepe has been in my to-do list for a long time. I
decided to make DURIAN mille crepe. It sounds Yummy for durian lovers!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA6dXgjajIxGv9e4afCctdYKcQabgsY8UMsHRbJQhMIsYcqh673gLciJHRbvqdSrmMi_0VO0p1ipIiaqfWAEqwcwA1Qvarogi3sqdu2bdLiiSEi4ABZ5AQRf_DwUC_KGLAKWZQjHDAFFw1/s1600/Durian+Mille+Crepe+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Durian Mille Crepe" border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA6dXgjajIxGv9e4afCctdYKcQabgsY8UMsHRbJQhMIsYcqh673gLciJHRbvqdSrmMi_0VO0p1ipIiaqfWAEqwcwA1Qvarogi3sqdu2bdLiiSEi4ABZ5AQRf_DwUC_KGLAKWZQjHDAFFw1/s640/Durian+Mille+Crepe+1.jpg" title="Durian Mille Crepe" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi1D2gSyfx1KQhjryjMAnP-m6pSHdzyxtndigsDy7tJ8gEB7qluGaDTPbtJW74XLbeK9weEGt9MdEofqCmUGGLBdOaxV2eENqCExcBG85iY0vHEe2nwccKm57lZVJ7HEhjG9gwZ2Xnwyr7/s1600/Durian+Mille+Crepe+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Durian Mille Crepe" border="0" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi1D2gSyfx1KQhjryjMAnP-m6pSHdzyxtndigsDy7tJ8gEB7qluGaDTPbtJW74XLbeK9weEGt9MdEofqCmUGGLBdOaxV2eENqCExcBG85iY0vHEe2nwccKm57lZVJ7HEhjG9gwZ2Xnwyr7/s640/Durian+Mille+Crepe+2.jpg" title="Durian Mille Crepe" width="640" /></a></div>
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Mille Crepe is a very labour intensive cake as you need to
make ‘thousand’ layers of crepe (in fact, 20 crepes are enough). It took me one
and half hour to make the crepe. </div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhto6HOBI3Rfg8j-Pkg4uFGcenvfWVD6dR3i99qJoUkUrPas_QcPKhr23eJhiDq63cY95oWj59PnfAr1BOWMNESD7pdatoM3182HahQlpA54vpetd5KJPZHgcSTK6oYRmTNu1pK0fmY9cL/s1600/Durian+Mille+Crepe+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Durian Mille Crepe" border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhto6HOBI3Rfg8j-Pkg4uFGcenvfWVD6dR3i99qJoUkUrPas_QcPKhr23eJhiDq63cY95oWj59PnfAr1BOWMNESD7pdatoM3182HahQlpA54vpetd5KJPZHgcSTK6oYRmTNu1pK0fmY9cL/s640/Durian+Mille+Crepe+5.JPG" title="Durian Mille Crepe" width="640" /></a></div>
</div>
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Here is the crepe recipe (Adapted from <a href="http://www.abakedcreation.com/">A Baked Creation</a>).<br />
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<b><u>Crepe Batter (Make 8’ Cake)</u></b></div>
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6 tablespoons butter</div>
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3 cups milk</div>
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6 eggs</div>
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1 1/2 cups flour</div>
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7 tablespoons sugar</div>
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A pinch of salt </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbvHAvSL9yJ4OHnyKwzVhpzcMYISI1xKBUbMp9_o4tinYOHZsJzx1pnbcNl6Hdqb-83ifXRQ8xprmIMiks6Ee-y0w_GLbyL6mLZxrZ_QM6f2GdKZk5UyR-B28GyxnN0sqNqiaMAcwPP9M/s1600/photo%252811%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbvHAvSL9yJ4OHnyKwzVhpzcMYISI1xKBUbMp9_o4tinYOHZsJzx1pnbcNl6Hdqb-83ifXRQ8xprmIMiks6Ee-y0w_GLbyL6mLZxrZ_QM6f2GdKZk5UyR-B28GyxnN0sqNqiaMAcwPP9M/s640/photo%252811%2529.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Crepe</td></tr>
</tbody></table>
<ol>
<li><span style="font: 7pt "Times New Roman";"></span>Make the crepe batter the night before.</li>
<li><span style="font: 7pt "Times New Roman";"></span>In a small pan, cook the butter until brown. Set
it aside. </li>
<li><span style="font: 7pt "Times New Roman";"></span>In a small pot, heat the milk until it starts
steaming and then set it aside to cool for 10 minutes.</li>
<li>On medium-low speed with your mixer, beat
together the eggs, flour, sugar, and salt. Slowly add the hot milk and browned
butter to the mixture. </li>
<li>Pour the batter into a container, cover and
refrigerate overnight.</li>
<li>The
next day, bring the batter to room temperature. Place a nonstick 8-inch pan
over medium heat. Swab the surface with the oil, then add about 2-3 tablespoons
of batter and swirl to cover the surface. </li>
<li>Cook
until the bottom just begins to brown, about 1 minute, then carefully lift an
edge and flip the crêpe. Cook on the other side for no longer than 5-10
seconds. Carefully flip the crêpe onto a baking sheet lined with parchment.
Repeat until you have 20 perfect crêpes </li>
</ol>
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<b style="mso-bidi-font-weight: normal;"><u>Durian Cream</u></b></div>
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900ml
whipped cream</div>
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500g Frozen
Durian (the more the better? I just love more intensive taste of durian)</div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCr8-MgYi638wFyDqbHXL5YW04RIy_UTcxrS_le02z_LGGF8DmM-vTA_yXUQi8jOS5JyTn14A8sSOpe-9cAkrizRAP3TwYx-9G8h_KSLQs7remUnrpfclM97lmrmtm4TXXaeWoQXy-tO5t/s1600/photo%252810%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCr8-MgYi638wFyDqbHXL5YW04RIy_UTcxrS_le02z_LGGF8DmM-vTA_yXUQi8jOS5JyTn14A8sSOpe-9cAkrizRAP3TwYx-9G8h_KSLQs7remUnrpfclM97lmrmtm4TXXaeWoQXy-tO5t/s640/photo%252810%2529.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mashed Durian</td></tr>
</tbody></table>
<ol>
<li><span style="font: 7pt "Times New Roman";"></span>Whip the cream until it hold</li>
<li>Smash the durian and fold into the cream. </li>
</ol>
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<br /></div>
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<b><u>Assembly the
Mille Crepe </u></b> </div>
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To assemble, lay a crêpe on a plate. Pipe or use an icing
spatula to completely cover the crêpe with a thin layer of the durian cream. Cover
thedurian cream layer with a crêpe and repeat to make a stack of 20, with the
best-looking crepe on top. Chill for at least 2 hours. Set it out for 30
minutes in room temperature before serving.</div>
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<br /></div>Sweet Whiskhttp://www.blogger.com/profile/13274741277677307770noreply@blogger.com7tag:blogger.com,1999:blog-6452015563314241857.post-35650743230395659442012-06-22T22:31:00.001+10:002012-06-30T21:07:51.193+10:00Pulut Inti - A Nyonya DelightNyonya Kuih is delicious. I did not appreciate it when i was back in my hometown as you can find them every where at anytime. Since after i came to Melbourne, i start missing the Nyonya Kuih. You can't really find a decent Nyonya Kuih 10 years ago in Melbourne ( when i first came). We are getting more nyonya kuih in Melbourne now. Yay!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVl20JR0sDval38TAZjMH8uwg67XQ9D3xzh9Ple1g8aHv3G7Uk74PV9-zA19I489usu8c5HmJ82GYbEhuXYIRtzpkpC7olz4kX86F-r7Kuqdnj8_iqY2gZAaLSM_BpLJ-1p-8FgnSS5Vks/s1600/413494_175897675871652_1651053791_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pulut Inti" border="0" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVl20JR0sDval38TAZjMH8uwg67XQ9D3xzh9Ple1g8aHv3G7Uk74PV9-zA19I489usu8c5HmJ82GYbEhuXYIRtzpkpC7olz4kX86F-r7Kuqdnj8_iqY2gZAaLSM_BpLJ-1p-8FgnSS5Vks/s640/413494_175897675871652_1651053791_o.jpg" title="Pulut Inti" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRDnzb3lk7ezGIbvu_JC9mhdnFpLjFELVNtDIHW1v2JaniHp3X23bG5H2_ohyphenhyphen_6RgywrueEJtj6kagAgZQDGATizcKt842dpNyRTJi56r0mlLeekF3wN7y5JACdui7TjRxny0HV24-iJA/s1600/456301_175898425871577_341774639_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pulut Inti" border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRDnzb3lk7ezGIbvu_JC9mhdnFpLjFELVNtDIHW1v2JaniHp3X23bG5H2_ohyphenhyphen_6RgywrueEJtj6kagAgZQDGATizcKt842dpNyRTJi56r0mlLeekF3wN7y5JACdui7TjRxny0HV24-iJA/s640/456301_175898425871577_341774639_o.jpg" title="Pulut Inti" width="640" /></a></div>
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<br />
Pulut Inti is made by glutinous rice. It's traditionally in blue colour using a natural blue colouring called blue pea flower. Blue Pea flower is native to tropical equatorial Asia. We cannot find it in Melbourne. Therefore i use a bit of blue colouring to replace it, just to get the feel of a real Pulut Inti.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifxQBk1UVvZ6kFf_8BdGQp8Nllsq6rBhyphenhyphenPmqMd843AU1Wka9ZRXIgmQU0uIT7Uj0-lfK09Nnhj3QINW8ArlXgmYy4xvw11RHnOEJmo47yc4zFJF8Zje7HK6S2-GsHrdm6h0syKV07RdqEa/s1600/Clitoria_ternatea_(Mussel-shell_climber)_I_IMG_9809.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifxQBk1UVvZ6kFf_8BdGQp8Nllsq6rBhyphenhyphenPmqMd843AU1Wka9ZRXIgmQU0uIT7Uj0-lfK09Nnhj3QINW8ArlXgmYy4xvw11RHnOEJmo47yc4zFJF8Zje7HK6S2-GsHrdm6h0syKV07RdqEa/s640/Clitoria_ternatea_(Mussel-shell_climber)_I_IMG_9809.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blue Pea Flower- Reference-Picture taken from:http://en.wikipedia.org/wiki/File:Clitoria_ternatea_%28Mussel-shell_climber%29_I_IMG_9809.jpg</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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</div>
<br />
Recipe was adapted from <a href="http://nyonyafood.rasamalaysia.com/pulut-inti-recipe/">Rasa Malaysia</a> website, with modified ingredients that could be obtained in Melbourne.<br />
<br />
A few drops of blue colouring<br />
300 g glutinous rice<br />
230 g thick coconut milk<br />
1/2 tsp salt<br />
<ol>
<li>Soak the glutinous rice in water overnight or about 6 hours.</li>
<li>Add blue colouring.</li>
<li>Steam glutinous rice in steamer for about 25 minutes or till rice is soft.</li>
<li>Mix coconut milk and salt. Add into steamed glutinous rice and continue to steam for another 10 minutes.</li>
<li>Remove and leave to cool.</li>
<li>Serve with coconut filling.</li>
</ol>
<b>Coconut Filling</b><br />
150 g palm sugar ( preferably gula melaka from Malaysia)<br />
3 tbsp sugar<br />
1 pandan leave (knotted)<br />
1 grated coconut (white part only)- I used dried dessicated coconut ( approxiamtely 1 cup)<br />
80ml water<br />
1tbsp cornflour mix with 1tbsp water<br />
<b>Method:</b><br />
<ol>
<li>Break the brown sugar/palm sugar into small pieces. Combine with the
sugar, pandan leave and water. Cover over a medium flame until sugar
dissolves.</li>
<li>Add in grated coconut and stir till fragrant.</li>
<li>Add cornflour mixture and stir for 2 minutes. Leave to cool.</li>
</ol>
<br />
<br />
<br />Sweet Whiskhttp://www.blogger.com/profile/13274741277677307770noreply@blogger.com1tag:blogger.com,1999:blog-6452015563314241857.post-90450023504236759072012-06-19T21:02:00.002+10:002012-07-03T10:56:48.980+10:00Passionfruit Mousse layer Cake<br />
<div class="MsoNormal">
A delicate layered mousse cake combining curds, genoise
sponge, and white chocolate decoration. The layer cake consists of different
texture of sponge, mousse and curd. It’s not too sweet as the sourness of the
passion fruit cut through the sweetness. </div>
<div class="MsoNormal">
This cake takes slightly longer to make as it has three
different elements- curd, mousse and sponge. The mousse is best to chill
overnight before pouring the passionfruit glaze onto it. </div>
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I made this cake at Homesglen Tafe and re-produce it with a
different decoration technique later on. </div>
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The recipe below is adapted from the Homesglen Tafe class. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8B_r6TUnfjCh3DOI4zSXYeNuRd_VoaDIV2vFa4lUYUNmp05G0176JiyTHEDu2_8RZXVyQzqPE9HnzP8ZuQ95_t4TU9OqX0o7Vzn0eY1r-uHGi4SaznqxNgQkH6cViw3tNPsamcv_6EIG/s1600/photo(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Passionfruit mousse cake" border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8B_r6TUnfjCh3DOI4zSXYeNuRd_VoaDIV2vFa4lUYUNmp05G0176JiyTHEDu2_8RZXVyQzqPE9HnzP8ZuQ95_t4TU9OqX0o7Vzn0eY1r-uHGi4SaznqxNgQkH6cViw3tNPsamcv_6EIG/s640/photo(1).JPG" title="Passionfruit mousse cake" width="640" /></a></div>
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Make a 10 inches round cake</div>
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<b style="mso-bidi-font-weight: normal;"><u>Genoise
sponge: </u></b></div>
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Eggs 250gm</div>
<div class="MsoNormal">
Sugar 120gm</div>
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Plain flour 100gm</div>
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Cornflour 50gm</div>
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Melted butter (40C) 50gm</div>
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<br /></div>
<ol>
<li><span style="font: 7pt "Times New Roman";"> </span>Set oven temperature to 180°C, grease and line
cake tins and weigh all the ingredients.</li>
<li>Place whole eggs and castor sugar in a mixing
bowl and turn speed to medium- high. The volume of the eggs will increase and
the mix will become pale and frothy. Continue mixing. Once the volume has
tripled, reduce the speed to low. Mix for a further 2-3 minutes.</li>
<li><span style="font: 7pt "Times New Roman";"></span>Stop the mixer and remove the bowl. Sieve over
half the flour. Using a rubber spatula fold through the flour mixing around the
side of the bowl and up from the bottom. Add the remaining sieved combined
flour and continue mixing only until no flour particles are evident; any
further mixing knocks air out of the batter. </li>
<li><span style="font: 7pt "Times New Roman";"> </span>Bake at 175°C for 35 minutes or for the smaller
cakes 180°C for 20 minutes.</li>
</ol>
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<b style="mso-bidi-font-weight: normal;"><u>Passionfruit Curd
:</u></b></div>
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Passionfruit pulp (strained)
150ml</div>
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Castro sugar (1) 80gm</div>
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Unsalted butter 120gm</div>
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Eggs 200gm</div>
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Castor sugar 80gm</div>
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<br /></div>
<ol>
<li>Bring the passionfruit juice, sugar (1) and
unsalted butter to boiling point.</li>
<li>Lightly whisk together the eggs and sugar (2).</li>
<li>Gradually add the boiled juice to the egg
mixture, whisking continually, then return the whole mix to the saucepan.</li>
<li>Stir constantly over a low heat until the
mixture returns to the boil. Transfer to a clean, dry bowl. Cover with plastic
film and refrigerate.</li>
</ol>
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<b style="mso-bidi-font-weight: normal;"><u>Passionfruit mousse:</u></b></div>
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Gelatine leaf 8gm</div>
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Passionfruit pulp (strained) 150ml</div>
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Caster sugar (1) 60gm</div>
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Thickened cream 225
ml</div>
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Egg yolks 80gm</div>
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Cater sugar (2) 45gm</div>
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Semi - whipped cream 450ml</div>
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<div class="MsoListParagraphCxSpFirst" style="mso-list: l3 level1 lfo3; text-indent: -18.0pt;">
1.<span style="font: 7pt "Times New Roman";">
</span>Soak gelatin in cold water.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l3 level1 lfo3; text-indent: -18.0pt;">
2.<span style="font: 7pt "Times New Roman";">
</span>Bring passion fruit pulp, 60g sugar (1) and
225ml cream to boiling point.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l3 level1 lfo3; text-indent: -18.0pt;">
3.<span style="font: 7pt "Times New Roman";">
</span>Combine egg yolks and remaining sugar (2),
mixing lightly to combine.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l3 level1 lfo3; text-indent: -18.0pt;">
4.<span style="font: 7pt "Times New Roman";">
</span>Slowly pour the boiled ingredients onto the
yolks while stirring. Transfer the mix back in to the saucepan and cook over a
low heat until the anglaise thickens (82-85°c). Do not boil.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l3 level1 lfo3; text-indent: -18.0pt;">
5.<span style="font: 7pt "Times New Roman";">
</span>Transfer to a clean, dry, large bowl and add
drained gelatin; stir until dissolved. Set aside to cool.</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l3 level1 lfo3; text-indent: -18.0pt;">
6.<span style="font: 7pt "Times New Roman";">
</span>When the passion fruit base is cool, fold in the
cream. Do not allow the mousse to set. At this stage the gâteau must be
assembled.</div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><u>Passionfruit Glaze
:</u></b></div>
<div class="MsoNormal">
Passionfruit pulp strained 250gm</div>
<div class="MsoNormal">
Water 150gm</div>
<div class="MsoNormal">
Sugar 125gm</div>
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Gelatin 10gm</div>
<div class="MsoNormal">
<br /></div>
<ol>
<li><span style="font: 7pt "Times New Roman";">
</span>Boil the water, sugar and passion fruit pulp.</li>
<li>Drain and squeeze the gelatin; add to the hot
base and stir to dissolve.</li>
<li><span style="font: 7pt "Times New Roman";"></span>Allow to cool slightly before pouring on the
mousse.</li>
</ol>
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<b style="mso-bidi-font-weight: normal;"><u>To assemble the
cake</u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMc7-FCWMdCOeARyZLtsPiHaFZI8eXZtx3afRRmA_vgmE3Vk9F55LaKzcbHJE_RmUAezB1bnOBDNbQFAa8MtOn9iiQYFNf6CDVet7nn3IuyFu_mcblwvHc6Y3GxL-UimxsZnJSWlNqdwFe/s1600/untitled-+passion+fruit.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMc7-FCWMdCOeARyZLtsPiHaFZI8eXZtx3afRRmA_vgmE3Vk9F55LaKzcbHJE_RmUAezB1bnOBDNbQFAa8MtOn9iiQYFNf6CDVet7nn3IuyFu_mcblwvHc6Y3GxL-UimxsZnJSWlNqdwFe/s640/untitled-+passion+fruit.bmp" width="640" /></a></div>
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<ol>
<li><span style="font: 7pt "Times New Roman";"> </span>Line the inside of the cake ring with plastic
Acetate strip (5mm high).</li>
<li><span style="font: 7pt "Times New Roman";"> </span>Place the round vanilla sponge in the bottom and
soak with sugar.</li>
<li>Spread a layer of passionfruit curd.</li>
<li>Pour in the mousse and spread evenly.</li>
<li>Allow the mousse to set in the fridge for 4
hours or overnight prior to service.</li>
<li>Top it with the passionfruit jelly, allow the
jelly to set. </li>
</ol>
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<br /></div>Sweet Whiskhttp://www.blogger.com/profile/13274741277677307770noreply@blogger.com6tag:blogger.com,1999:blog-6452015563314241857.post-76163877442484043422012-06-14T20:30:00.001+10:002012-07-03T10:49:56.818+10:00Stuffed Pork Mince with Bitter Melon in Black Bean Flavour- Family Meal- 蒸苦瓜釀肉Bitter melon is normally grown in tropical climates. Bitter melon in Australia are grown in Northern and Northern Western Australia. Surprisingly, the bitter melon in this winter looks really good. Sis bought a few bitter melon from Footscray market. The left over bitter melon has been sitting in the fridge for more than one week. I thought i had better cook it before it goes mouldy. We always have the bitter melon stir fried with egg, this time i want to try something different. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASUqPSR7LU88hMukNdY-MFvMTYj1tfrWikcesrWQgyFlg0lRPjzrv2IBtUhucOUP7Rrl-dx8Qx9JwASQwEZr3m5PYAFCVxOE9K9V-jjUFWz1PvF0QbHrGjQS3dTiGT6IDSfFrid69YK_c/s1600/before.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stuffed Pork Mince with Bitter Melon" border="0" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASUqPSR7LU88hMukNdY-MFvMTYj1tfrWikcesrWQgyFlg0lRPjzrv2IBtUhucOUP7Rrl-dx8Qx9JwASQwEZr3m5PYAFCVxOE9K9V-jjUFWz1PvF0QbHrGjQS3dTiGT6IDSfFrid69YK_c/s640/before.jpg" title="Stuffed Pork Mince with Bitter Melon" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before Steaming</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-xVd_awRN3YYziie3PzFqdnS7d8-IF2oe1DHqEE5u_7k8VUsoEYYCMoBFn-w1-tmByUPVc0RT3t42WI_0sucKTgZ3HlY9Si034aiwFIheQIKznBt2FcPw7Fi07namiAKXcZLQaTFfHJ4/s1600/after.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Stuffed Pork Mince with Bitter Melon" border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-xVd_awRN3YYziie3PzFqdnS7d8-IF2oe1DHqEE5u_7k8VUsoEYYCMoBFn-w1-tmByUPVc0RT3t42WI_0sucKTgZ3HlY9Si034aiwFIheQIKznBt2FcPw7Fi07namiAKXcZLQaTFfHJ4/s640/after.jpg" title="Stuffed Pork Mince with Bitter Melon" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After steaming</td></tr>
</tbody></table>
<br />
Stuffed Pork Marinade<br />
<br />
200g Pork Mince<br />
1 tbsp Black Bean<br />
3 clove Garlic- finely chopped<br />
1 Red Chili - finely chopped <br />
1/2 tsp Soy Sauce<br />
1/2 tsp Oyster Sauce <br />
1/4 tsp Sesame Oil<br />
Pinch of Pepper<br />
<br />
1. Marianade the Pork for at least 30 minutes<br />
2. Clean and scope out the middle part of the bitter melon.<br />
3. Stuff the pork into the middle of bitter melon<br />
4. Steam the bitter melon for 10-20 minute minutes at high heat or until the bitter melon in soft and cooked<br />
5. Take the steamed winter melon out, get the juice that comes out from the steaming. Pour into the sauce pan, add the combination of 1 tbsp of oyster sauce, 1 tbsp of cornstarch, 2 tbsp of water. Cook until the sauce thicken up and pour onto the winter melon.<br />
<br />
<br />
<br />Sweet Whiskhttp://www.blogger.com/profile/13274741277677307770noreply@blogger.com1tag:blogger.com,1999:blog-6452015563314241857.post-1462191162582797862012-06-14T19:10:00.000+10:002012-06-30T21:09:52.342+10:00Almond BiscottiWe used to buy Almond Biscotti from a friend's mum. It's very yummy and additive. You cant stop having it after the first bite. It's just crunchy and full of almond taste<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRpSoejvwAj7SNDVWN-Cn1i4GiWCiH0EpHye8bxPD0k_vfqC8H6Kr15l2XEPUQqYY4zDJcCeYlqwYkMoufvFrar_0CiWYwq7Zi8sEz1QQkIEoc8vukoQPcrNJs3-EjKvTkOmQA_uTsVRuI/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRpSoejvwAj7SNDVWN-Cn1i4GiWCiH0EpHye8bxPD0k_vfqC8H6Kr15l2XEPUQqYY4zDJcCeYlqwYkMoufvFrar_0CiWYwq7Zi8sEz1QQkIEoc8vukoQPcrNJs3-EjKvTkOmQA_uTsVRuI/s640/photo.JPG" title="Almond Biscotti" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almond Biscotti</td></tr>
</tbody></table>
<br />
<br />
I had plenty of egg white left over from making the custard. I flipped through my recipe book, and found this recipe for Almond Biscotti. It's relatively easy and simple. There are only four ingredients. However, the drying process is a bit lengthy.<br />
<br />
My first attempt- it's cut too thick.<br />
The second loaf is cut much more thinner.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDsHEqoiCHRsez7BfcJ3f1u-2Lu9jTqc4CIz2n36SKUsXZjxmRwtVsWUmLHpPu8mhGgzhsI2Wm3TRjJyxOwSnXrz0iFvcBq6kIbwlnsRKWOKJnQvem9XOhhoR0FiA_JWa5_iKh3Hshz6CV/s1600/photo%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDsHEqoiCHRsez7BfcJ3f1u-2Lu9jTqc4CIz2n36SKUsXZjxmRwtVsWUmLHpPu8mhGgzhsI2Wm3TRjJyxOwSnXrz0iFvcBq6kIbwlnsRKWOKJnQvem9XOhhoR0FiA_JWa5_iKh3Hshz6CV/s640/photo%25281%2529.JPG" title="Almond Biscotti" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almond Biscotti- before the drying process</td></tr>
</tbody></table>
<br />
Recipe adapted from De Cordon Blue recipe collection<br />
<br />
5 Egg Whites<br />
185g Almonds Skin on<br />
185g Castor Sugar<br />
185g Plain Flour<br />
Grated rinds of 3 Limes<br />
<br />
1. Preheat the oven to 180C<br />
2. Line the 1kg loaf pan<br />
3. Whisk the egg white until soft peak then slowly add sugar and whisk until stiff<br />
4. Add the shift flour, fold it into the egg white together with the lime rind and almonds<br />
5. Bake for 45 minutes, then cool in the tin<br />
6. Lower the temperature to 100C.<br />
7. Remove the mixture from the tin. Use a very sharp knife to cut the mixture to a very thin slice.<br />
8. Lay the biscuit on the baking tray ( only one layer), then dry in the oven at 100C for 35 min or until the biscuits are very dry and crisp.<br />
<br />
Almond biscotti can serve with fruit, mousse, ice cream or just as a snack by itself. <br />
<br />
<br />
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<br />Sweet Whiskhttp://www.blogger.com/profile/13274741277677307770noreply@blogger.com0tag:blogger.com,1999:blog-6452015563314241857.post-4278429882802168182012-06-10T16:13:00.000+10:002012-06-10T16:58:21.347+10:00My Wedding Cake- Dec 2010My cake decoration passion comes from the idea where i want to make my own wedding cake.<br />
I went to a short cake decorating class and my passion of cake decorating grows from there.<br />
<br />
This is the very first fondant cake that i make in the class. It covers all the basic techniques including layer the fondant, simple modelling and some ribbon work.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2EgT9bEvhe41lxlzroca33oDxuz7aNpyBUFv0YkoMn-5Fvw8GjynmzY2w2MU3RAKNuIFZvymVLE4c1uKQLMaeNVArhz_fsLu5JzICNfYJQTLwgvnAp7rrNTnj7xsrvbL-kuD6aG4A0RKF/s1600/53306_1605632773778_6397875_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2EgT9bEvhe41lxlzroca33oDxuz7aNpyBUFv0YkoMn-5Fvw8GjynmzY2w2MU3RAKNuIFZvymVLE4c1uKQLMaeNVArhz_fsLu5JzICNfYJQTLwgvnAp7rrNTnj7xsrvbL-kuD6aG4A0RKF/s640/53306_1605632773778_6397875_o.jpg" width="480" /></a></div>
<br />
After the 4 weeks class, i had to make my wedding cake. I had no choice at that time except making the cake because i did not order any wedding cake for my wedding. Luckily, i manage to make the cake. I searched for the design i like, then started to look for the materials and ingredient.<br />
<br />
Here is my wedding cake!! I love my wedding cake not because i made the cake myself but it matches all the decorations for my wedding.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9N85So0-ELtI4JVp1A3JJYe6y6JemlqVURyGS_yV_tiJYMrZ-neDiq74R8HLoJUak8nr0jBFFGT-zk9viiqA2kHeOsmYV6xrV-yf7eoQSss7nNTjvPpz65OzVREEJNawk1G0dcHrWdKq/s1600/171706_1784885414982_705612_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="557" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9N85So0-ELtI4JVp1A3JJYe6y6JemlqVURyGS_yV_tiJYMrZ-neDiq74R8HLoJUak8nr0jBFFGT-zk9viiqA2kHeOsmYV6xrV-yf7eoQSss7nNTjvPpz65OzVREEJNawk1G0dcHrWdKq/s640/171706_1784885414982_705612_o.jpg" width="640" /></a></div>
<br />Sweet Whiskhttp://www.blogger.com/profile/13274741277677307770noreply@blogger.com1tag:blogger.com,1999:blog-6452015563314241857.post-65739498220239679002012-06-01T22:16:00.000+10:002012-06-30T22:33:54.150+10:00Carrot Cake with Cream Cheese Frosting- ClassicI've promised Carey to make her a birthday cake. She told me she likes carrot cake. I personally never really tried carrot cake, but i want to give it a try. It's a last minute job because i start making the cake the night before her birthday. Therefore, i decided to make cup cake instead of a cake.<br />
Making cupcake requires shorter baking time and cooling time. It's perfect for the last minute job :p<br />
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjde1f1EEBGYnsqHAtyj8HLmfbehQYKa8AkEU0xoLSU2MjTJufPyS-XfqPXHsUbBrrQCBBzuTnJGYv2yA_m7ytBPlZ8munHvw5ADjqTUEEzwABNmigDQyHxKHufVsZ7bNgB24EnWIUtOWSm/s1600/475185_178377322290354_660995950_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjde1f1EEBGYnsqHAtyj8HLmfbehQYKa8AkEU0xoLSU2MjTJufPyS-XfqPXHsUbBrrQCBBzuTnJGYv2yA_m7ytBPlZ8munHvw5ADjqTUEEzwABNmigDQyHxKHufVsZ7bNgB24EnWIUtOWSm/s640/475185_178377322290354_660995950_o.jpg" width="478" /> </a></td><td style="text-align: center;"></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Carrot Cake</td></tr>
</tbody></table>
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When i get home from work, i start to mould the Bunny & Carrot figurine. The figurine will take sometimes to harden up.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTtxB2z4G19RHRbKWYU29eQkLTQJERiejRzebYw5dIRl9N3Ak22dydqwvchpp1JRiAkl_A8YlOX6hJXEcunob-1l7iwp8PSHZgeaZKJAFcb-V-iFaW3QuTwXhi7i0ujaOL6H9ApLuY_pma/s1600/photo.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTtxB2z4G19RHRbKWYU29eQkLTQJERiejRzebYw5dIRl9N3Ak22dydqwvchpp1JRiAkl_A8YlOX6hJXEcunob-1l7iwp8PSHZgeaZKJAFcb-V-iFaW3QuTwXhi7i0ujaOL6H9ApLuY_pma/s640/photo.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The bunny</td></tr>
</tbody></table>
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<br />
After i have done the figurine, i start to bake the cake. Finally! haha.<br />
While the cake in the oven, i work on the cream cheese frosting- Another classic yummy frosting.<br />
I have managed to finish the cake by 10pm. Pretty effective and well organised night. :) <br />
<br />
Here is the final product<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKc8WEXzjKddKnipyMHffTVVqlzpubp0GbDWJHkRp7E0h9SRsUxuVMvbJir_ZE_6pbaRer6VWjoFvdBGncUGJYgDQvcR33RvtDWa0Pr648RrfdtnVluMaoURcz0Nxtw3Re33aqHomWi10/s1600/476790_178378142290272_172820489512704_266106_468431685_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKc8WEXzjKddKnipyMHffTVVqlzpubp0GbDWJHkRp7E0h9SRsUxuVMvbJir_ZE_6pbaRer6VWjoFvdBGncUGJYgDQvcR33RvtDWa0Pr648RrfdtnVluMaoURcz0Nxtw3Re33aqHomWi10/s640/476790_178378142290272_172820489512704_266106_468431685_o.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The final product!</td></tr>
</tbody></table>
<br />
<br />
<u><b>Carrot Cake</b></u>- Make 12 cupcakes<br />
175g Brown Sugar<br />
200g Self Raising Flour<br />
1tsp Bicarbonate of Soda<br />
2 eggs<br />
150ml Sunflower/Canola Oil<br />
200g finely grated carrot<br />
2tsp Cinnamon powder <br />
<br />
<br />
1. Preheat oven to 180C and preparea 12 hole muffin tray layered with paper case<br />
2. Mix together eggs, bicabornate of soda and sugar in a mixing bowl<br />
3. Whisk together oil and egg in another mixing bowl, then sift in the flour, cinnamon powder along with the grated carrot<br />
4. Spoon the mixture into the muffin tray evenly and bake in the oven for 20min until golden brown.<br />
5. Cool the cupcake in the tin for 5 minutes then place on wire rack to cool completely.<br />
<br />
<br />
<u><b>Cream Cheese Frosting</b></u><br />
<br />
110g Unsalted Butter<br />
300g Cream Cheese<br />
100g Icing Sugar<br />
1 tsp Vanilla Extract<br />
<br />
1. Beat the butter until soft<br />
2. Beat in the cream cheese until blended<br />
3. Sift in the icing sugar and stir in the vanilla until smooth<br />
4. Spoon into a piping bag and pipe a swirl on top of each cup cake<br />
<br />
<br />Sweet Whiskhttp://www.blogger.com/profile/13274741277677307770noreply@blogger.com0tag:blogger.com,1999:blog-6452015563314241857.post-45883689918669845722012-06-01T18:37:00.001+10:002012-06-30T22:34:26.180+10:00Simple Tuna Patties- Snacks/FingerFoodsI have some left over ready-made Puff Pastry in the fridge, so i decided to make some simple Tuna Patties for snack. it's verys simple yet very delicious and addictive. Maybe it's just because i like the Tuna Flavour:) It's also great for Party.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI97hNjR93xNHU9lZijTkh-6s9fAOdg0e1WCn_FqNsUN_t_vW-mjM_9_thnu2IwjxEa_F_54cqb-MB1uSME9gu3dnm1TCNOpjccPUZ06l4CtplVawgy85jcnNP87LtScwWZHPi5MdDdK7i/s1600/DSC_0464.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI97hNjR93xNHU9lZijTkh-6s9fAOdg0e1WCn_FqNsUN_t_vW-mjM_9_thnu2IwjxEa_F_54cqb-MB1uSME9gu3dnm1TCNOpjccPUZ06l4CtplVawgy85jcnNP87LtScwWZHPi5MdDdK7i/s640/DSC_0464.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before baking</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfMKLEYqJIrfGE24ED2pW2-Ut1cWgbzPGKgLJ1c8x7L02bxcJRfZN8kppcUbrWsdhUgX-DEIueHL_UPpHLqjfpR6EqPVmJTEcg26D-3JdaOMqWFcNSEDnpygW9_BQ69fIhYwtvgYgwYGU/s1600/DSC_0465+%25282%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfMKLEYqJIrfGE24ED2pW2-Ut1cWgbzPGKgLJ1c8x7L02bxcJRfZN8kppcUbrWsdhUgX-DEIueHL_UPpHLqjfpR6EqPVmJTEcg26D-3JdaOMqWFcNSEDnpygW9_BQ69fIhYwtvgYgwYGU/s640/DSC_0465+%25282%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to serve-Yum!</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
1 can of 185g Tuna in Olive Oil/SpringWater<br />
1/2 Onion -finely chopped<br />
25g Butter<br />
1/2 cup of grated parmeson cheese<br />
<br />
2 ready-made Puff Pastry<br />
<br />
1. Brown the onion, then add in Tuna.<br />
2. Stir for 2-3 minute, then add the Butter and Cheese.<br />
3. Stir untill well combine and remove from stove.<br />
4. Let it cool down at room temperature before wrapping it in the Puff Pastry.<br />
5. Egg wash the pastry before baking<br />
6. Bake at 200C for 15 min <br />
<br />
<br />
<br />
<br />Sweet Whiskhttp://www.blogger.com/profile/13274741277677307770noreply@blogger.com0tag:blogger.com,1999:blog-6452015563314241857.post-5601139210399659772012-05-26T16:50:00.000+10:002012-07-01T23:08:43.384+10:00Black Sesame & Vanilla Cookies Top Choux PastryI have made choux pastry many times. Choux Pastry is good for sweet & savoury.<br />
Cookies-Top choux pastry add the crunchiness and taste to the puff.<br />
<br />
Black sesame is one of my favourite flavour. When i saw this recipe at <a href="http://vintagetrinkets.blogspot.com.au/">Foodagraphy. By Chelle</a> , I know I'm going to try this out.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGOih6XFZkWhzGb3TQfBb5xpJQPGxmBv6VL1pvIo3FsdSsKtSCsAYO_WegPhbmurRCt6tHv-tTvuo6cfBlujTZn0J1BaP20fd9dFz7yoHJFg-LXVEaylJY-KzuaSbgVwl9Q_U_Z8gUqSsO/s1600/485892_175190509275702_554755361_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Black Sesame Cookies Top Choux Pastry" border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGOih6XFZkWhzGb3TQfBb5xpJQPGxmBv6VL1pvIo3FsdSsKtSCsAYO_WegPhbmurRCt6tHv-tTvuo6cfBlujTZn0J1BaP20fd9dFz7yoHJFg-LXVEaylJY-KzuaSbgVwl9Q_U_Z8gUqSsO/s640/485892_175190509275702_554755361_n.jpg" title="Black Sesame Cookies Top Choux Pastry" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place cookies dough on top of the pipped choux pastry</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirs3rhUlE4ZqZMQK2HGood7tYb-FP18DCuNsB00gp8u8c0C6z8YMpGARSApqIljoGbOdpOmgUS2PwpluyW5oLZIW66osymEsQ3pQLoa8QCjI2vjtYkd3pYK_xL02DmLSDSF7-GUcqDSiEn/s1600/485892_175190515942368_172820489512704_257253_1631160188_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Black Sesame Cookies Top Choux Pastry" border="0" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirs3rhUlE4ZqZMQK2HGood7tYb-FP18DCuNsB00gp8u8c0C6z8YMpGARSApqIljoGbOdpOmgUS2PwpluyW5oLZIW66osymEsQ3pQLoa8QCjI2vjtYkd3pYK_xL02DmLSDSF7-GUcqDSiEn/s640/485892_175190515942368_172820489512704_257253_1631160188_n.jpg" title="Black Sesame Cookies Top Choux Pastry" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Black Sesame Choux out of the oven</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwao2WDYblAOpoMaAh83xwp7xntyhQ-UJ220j8NCgqHWucdnGlTPFsl3GolVfmUTZW500X92DTQTihhV8uP_gZLXiYN2xIoVcPAfnIzRhLu6JbjHTp8Vezk9BjqvUEXFQstT7bTvSYr4A/s1600/485892_175190519275701_2082739415_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Black Sesame Cookies Top Choux Pastry" border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwao2WDYblAOpoMaAh83xwp7xntyhQ-UJ220j8NCgqHWucdnGlTPFsl3GolVfmUTZW500X92DTQTihhV8uP_gZLXiYN2xIoVcPAfnIzRhLu6JbjHTp8Vezk9BjqvUEXFQstT7bTvSYr4A/s640/485892_175190519275701_2082739415_n.jpg" title="Black Sesame Cookies Top Choux Pastry" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plain choux out of the oven</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVn1u3oLRaTPVCU2iUqhbQmTJz3j0Xw7cRrQM089GX-yyeNJjQW0cZJmoOC_FBxwomBi7JirtYMNOCPH50pqU6Lr5dAyet2uznU4fwWj1J6xXX3SoXwEUvFoEBcD2vkKC4V4xQYHSIYNxR/s1600/542182_175206742607412_1140486197_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Black Sesame Cookies Top Choux Pastry" border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVn1u3oLRaTPVCU2iUqhbQmTJz3j0Xw7cRrQM089GX-yyeNJjQW0cZJmoOC_FBxwomBi7JirtYMNOCPH50pqU6Lr5dAyet2uznU4fwWj1J6xXX3SoXwEUvFoEBcD2vkKC4V4xQYHSIYNxR/s640/542182_175206742607412_1140486197_n.jpg" title="Black Sesame Cookies Top Choux Pastry" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">filled with black sesame choux</td></tr>
</tbody></table>
<br />
<br />
<br />
<b>Cookies Dough:</b><br />
25g all purpose flour<br />
25g unsalted butter<br />
25g castor sugar<br />
10g Black Sesame ( Roasted)<br />
<br />
1.Place the unsalted butter in a bowl and use a spoon to mash till slightly softened.<br />
2, Add in the sugar and mix to combine.<br />
3. Add the flour (and cocoa powder if using) and use a spatula to mix till combined.<br />
4. Wrap with cling wrap and roll into a mini cylinder. Place in the freezer to chill for at least half an hour <br />
<br />
<b>Choux Pastry:</b><br />
60g all purpose flour<br />
40g unsalted butter<br />
100ml water<br />
pinch of salt<br />
2 eggs (100g)<br />
Pinch of baking powder<br />
<br />
<br />
1. Preheat oven to 200°C.<br />
2. Place water, butter, salt in saucepan.Heat the mixture till the butter melts and boils (at least 95°C).<br />
3. Add the flour and baking powder into the saucepan.stir the mixture quickly to mix.<br />
4. Remove the mixture from heat. Continue stirring until the dough slightly coo; down.<br />
5. Add in the eggs one at a time. Using the spatula, stir the mixture
quickly to mix in the egg.<br />
6. Transfer the dough to a piping bag. Line a tray with baking paper and start piping swirls of the dough onto
the tray. You should end up with approximately 10 puffs.<br />
7. Remove the cookie dough from the freezer, slice into ten pieces and
place on top of the piped puffs. Press down slightly and ensure that the
cookie rounds are in the center of the puffs<br />
8. Place in preheated oven and bake for 30 minutes. Cool before filling with desired fillings. <br />
<br />
<b>Black Sesame Custard:</b><br />
250ml milk<br />
60g sugar<br />
4 egg yolks<br />
zest from one orange (optional)<br />
12g corn flour<br />
12g cornflour<br />
8g butter<br />
1/2 tsp vanilla paste<br />
3 tbsp black sesame powder<br />
<br />
1. Combine the milk, black sesame powder and vanilla in a saucepan, heat till just boiling.<br />
In the meantime, beat the yolks and sugar till thick and pale yellow. Add in the flours and stir to combine.<br />
2. Slowly add the heated milk to the yolks mixture. Whisk in a few
tablespoons of the milk mixture into the yolks bit by bit, before adding
the rest of the milk, whisking constantly.<br />
3, Transfer mixture back to stove, cook over low heat, stirring constantly to prevent mixture from burning.<br />
4, When the mixture has thickened (can coat the back of a spoon), remove
from heat, stir in butter. Leave to cool completely. Refrigerate till
ready to use. <br />
<br />
<b>Assemble: </b><br />
You can fill the custard from the bottom of the pastry using pipping bag. Use a small knife, poke a hole at the bottom of the pastry and fill the custard with pipping bag<br />
<br />
or<br />
<br />
Cut the pastry into half, open it up and fill the custard in the middle using pipping bag. <br />
<br />Sweet Whiskhttp://www.blogger.com/profile/13274741277677307770noreply@blogger.com0tag:blogger.com,1999:blog-6452015563314241857.post-85605586223897938482012-05-26T16:49:00.000+10:002012-06-30T21:10:53.046+10:00Opera Gateau- 歌劇院蛋糕Opera Gateau, one of my favourite layer cake. It consists of Jaconde biscuit, Chocolate Ganache and coffee butter cream. The old classic flavour combination.<br />
<br />
I love this cake because of the texture of the layers. The individual component is not hard to make. It's all about the assembling the cake to have each layer evenly.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx9ivrFuPjJ9FJbx9dgGRZDXXfvRZqrxtgO-i9YsLXlMkXFfYU_V4OdUsRUMOJrmtHERY8HrOXAg8LkRgswMlx3AJ5bprodftV8nZklYXHhsue7AKseom8WJM0ujR43v-7pTHj1NRH6Fb0/s1600/photo+%287%29.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx9ivrFuPjJ9FJbx9dgGRZDXXfvRZqrxtgO-i9YsLXlMkXFfYU_V4OdUsRUMOJrmtHERY8HrOXAg8LkRgswMlx3AJ5bprodftV8nZklYXHhsue7AKseom8WJM0ujR43v-7pTHj1NRH6Fb0/s640/photo+%287%29.JPG" title="Opera Gateau" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Opera Gateua </td></tr>
</tbody></table>
<br />
<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">Jaconde biscuit:</span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">Blanched almond
meal 135g</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">Icing sugar 135g</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">Eggs 270g</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">Plain flour 45g</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">Egg whites 135g</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">Sugar 22.5g</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">Melted butter 22.5g</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">1. Mix the almonds,
icing sugar, eggs and plain flour together on the mixer until light and fluffy.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">2. Whip the egg
whites and castor sugar together until firm peak – but not over whipped.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">3. Fold the 2 mixes
together until smooth, then fold in the melted butter.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">4. Spread evenly
over baking tray and spread to a level consistency.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">5. Bake in the oven
at 220C until firm but not coloured.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">6. Remove from the
tray immediately once removed from the oven and sprinkle with sugar.</span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">Coffee buttercream:</span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">Water 75g</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">Sugar No.1 205g</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">Egg whites 112.5g</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">Sugar No.2 11g</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">Butter ( softened ) 230g</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">1. In a sauce pan,
prepare sugar no.1 and the water and bring to the boils. Brush down the sides
to remove any sugar syrup.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">2. When the boiling
sugar reaches 116C begin to whip the egg whites with the second sugar in the
mixing bowl with the whisk attachment.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">3. When the boiling
sugar reaches 121C slowly pour the sugar down the side of the mixing bowl. Whip until room
temp. Slowly add the butter to the mix, being careful not to curdle the
mixture.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">4. Mix until the
mixture becomes light and fluffy. Store at room temp until time to use.</span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">Chocolate ganache:</span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">Fresh double cream 250g</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">Dark
chocolate couverture 250g </span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">1. Bring the cream
to the boil and pour over the chocolate.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">2. Form an emulsion,
and cover to the surface until ready to use.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">3. For use, ganache
must be soft enough to spread, yet not too soft.</span></div>
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<br /></div>
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<br /></div>
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</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">Coffee sugar soak:</span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">Espresso coffee 100ml</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">Sugar 25g</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">Coffee extract 3g</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">1. Dissolve the
sugar in the hot coffee and then add the coffee extract.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">2. Store at room
temp until time of use.</span></div>
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<br /></div>
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<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">Opera Glaze:</span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">Dark
chocolate couverture 225g</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">Canola oil 25g</span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">1. Melt the
chocolate and stir in the oil. Store at room temp until ready to use. Use at
37C.</span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
</div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">Assembling the gateau:</span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">1. Spread a thin
layer of coating chocolate over a sheet of the jaconde biscuit. Once set, flip
this over onto a sheet of silicon paper onto a lined tray.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">2. Soak the biscuit
through with the coffee soaker.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">3. Apply butter cream over the sponge, making sure to build up the sides of the
cake.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">4. Set the next
biscuit layer over the butter cream, and soak well with the coffee soaker.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">5. Apply the ganache evenly over the second layer of the cake.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">6. Place the last
layer of butter cream on top of the cake, being careful to make the top smooth and even.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">7. Freeze the cake
slab.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;">8. Pour the cake
with the chocolate glaze, trim the sides. </span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 10pt;"><b>Tip:</b> Dips the knife into hot water before cutting the cake to get clean edge. </span></div>
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<br />
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<br /></div>
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<br /></div>
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<br /></div>Sweet Whiskhttp://www.blogger.com/profile/13274741277677307770noreply@blogger.com0