tag:blogger.com,1999:blog-41395020882182889292023-11-16T03:39:15.324-08:00Little sweet from little kitchenTiny bakeryhttp://www.blogger.com/profile/02483234632690028062noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-4139502088218288929.post-48448008872543475092013-10-24T05:23:00.000-07:002013-10-24T05:23:00.110-07:00I am back :)<div class="separator" style="clear: both; text-align: center;">
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Welcome to my new kitchen :)<br />
<br />Tiny bakeryhttp://www.blogger.com/profile/02483234632690028062noreply@blogger.com0tag:blogger.com,1999:blog-4139502088218288929.post-11584419999760256762011-04-18T08:16:00.000-07:002011-04-18T08:16:58.439-07:00My dream wedding Cake;baked and frosted my dreams : Croquembouche<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Can't decide between a croquembocuhe and a cake? </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I love to create my wedding cake with fruit cake as base and topped with croquembouche. </span></div><div style="text-align: center;"><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: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhiL0tzPl5lH1ZfuKYs7UfOhhqPECX0Yzs6CxwTpKrxTcksMllTfaPqECk-J73zIPYLUV83u9ziFBm7IHUk7YQo3PyTgJXv4RSR3_ovPf_u2_MlJnYm2Y3hXjwISOTG79oLkJNn_bcvwQ/s1600/wedding10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhiL0tzPl5lH1ZfuKYs7UfOhhqPECX0Yzs6CxwTpKrxTcksMllTfaPqECk-J73zIPYLUV83u9ziFBm7IHUk7YQo3PyTgJXv4RSR3_ovPf_u2_MlJnYm2Y3hXjwISOTG79oLkJNn_bcvwQ/s320/wedding10.jpg" width="231" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div><div class="" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The filling is creme patissiere - a light vanilla pastry cream. The flavour works well on its own, beautifully complimenting the delicate taste of the choux pastry and the distinctive flavour of the caramel</span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="margin-left: 1em; margin-right: 1em; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZzG4ANnRaapAT70-w3dlgf4SE2GPWp5ClzFEf5unnZ07wUYWg6O_32FudQDQDFnOPQn_rzvMobn5BrrTba36ro88xDKw5i9Ou44JmzOW5S8LB9u-nEPXApxFjd2IuM5efEmhBnQjLgI/s1600/wedding6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZzG4ANnRaapAT70-w3dlgf4SE2GPWp5ClzFEf5unnZ07wUYWg6O_32FudQDQDFnOPQn_rzvMobn5BrrTba36ro88xDKw5i9Ou44JmzOW5S8LB9u-nEPXApxFjd2IuM5efEmhBnQjLgI/s1600/wedding6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZzG4ANnRaapAT70-w3dlgf4SE2GPWp5ClzFEf5unnZ07wUYWg6O_32FudQDQDFnOPQn_rzvMobn5BrrTba36ro88xDKw5i9Ou44JmzOW5S8LB9u-nEPXApxFjd2IuM5efEmhBnQjLgI/s320/wedding6.jpg" width="320" /></a></span></div><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">My croquembouche are built freehand, and have profiteroles throughout - they don't have a hollow cone inside </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The choux buns held together with caramel in an impressive pyramid.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> decoration is spun sugar - a delicate cobweb of caramel wrapped around the outside of the pyramid.</span></div><br />
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</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> Not only for good looking, Spun sugar may look brittle, but its strands can be wrapped around the croquembouche to make it stable.</span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> Fresh flowers look great around the base of the croquembouche - but I used marzipan flower instead.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVE8fqJZGQX1CuoQKZxy8bUBVE4tNw6H-NtykVpG2sdeP8GCLDKWP6SfAFamA-i4pTfG7UpYxzL8SCzhXmA69mp8H9M8ABUSHBAIFVs6OaaTq6hfIsyRRxfR14nSyG_MlOVGmMXU69Ns/s1600/wedding13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVE8fqJZGQX1CuoQKZxy8bUBVE4tNw6H-NtykVpG2sdeP8GCLDKWP6SfAFamA-i4pTfG7UpYxzL8SCzhXmA69mp8H9M8ABUSHBAIFVs6OaaTq6hfIsyRRxfR14nSyG_MlOVGmMXU69Ns/s320/wedding13.jpg" width="240" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div><div style="text-align: center;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I love the texture when I bite it, <span class="Apple-style-span" style="line-height: 15px;">crunchy caramel, crispy choux and silky pastry cream inside.</span></span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></span></div>Tiny bakeryhttp://www.blogger.com/profile/02483234632690028062noreply@blogger.com3tag:blogger.com,1999:blog-4139502088218288929.post-52532529229268825702011-01-24T08:08:00.000-08:002011-01-24T08:08:00.641-08:00My Valentine's Cupcake Bouquet<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3FwC29tXW3INQWylFW_LrFkz_cWCwQ-2vTmh6Pgx2krBN3rPSkJ8l9-3pW-SCo4O07YCxzi-_CO4-d-mHrWsiCAhnlWEEp_nkdnvPQNHtBoaJ37uKK7WZQCm2cOLqK9-D47ah60MbVYY/s1600/cup2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3FwC29tXW3INQWylFW_LrFkz_cWCwQ-2vTmh6Pgx2krBN3rPSkJ8l9-3pW-SCo4O07YCxzi-_CO4-d-mHrWsiCAhnlWEEp_nkdnvPQNHtBoaJ37uKK7WZQCm2cOLqK9-D47ah60MbVYY/s400/cup2.jpg" width="300" /></a></span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Actually, It's for my bf's birthday :)</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I just want to share idea for sweet valentine day, so I think one gift for two occasions is such a good idea hahaha</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I make the cupcakes ahead of time, and get flower pot ready, </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">but the cupcake bouquet can be delicate to transport assembled, so I do the final assembly just before the party. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4RxE7RJD7pZiiJSVmLeiK7Mm7yrrtPMCIO3bTNuIpPTozJ2QA11UyzNcfQVovP0Eof41gVh2k7LDkmLWoc6ANMj5zLULrbJr6vhYLuW1uvM1QHbkbuI6lwIqM5kCceiIdCuxfQ4Zybrk/s1600/cup1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4RxE7RJD7pZiiJSVmLeiK7Mm7yrrtPMCIO3bTNuIpPTozJ2QA11UyzNcfQVovP0Eof41gVh2k7LDkmLWoc6ANMj5zLULrbJr6vhYLuW1uvM1QHbkbuI6lwIqM5kCceiIdCuxfQ4Zybrk/s320/cup1.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I choose a combination of white roses, and pink sunflower cupcakes for my cupcake bouquet, but you can do all roses, or all sunflowers, and it will still look fabulous. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxld7AKir8tlelE0WoVDbo_ttO-LmzD3ZXOjNq4tnfDjjBSEYAdue0CReo2o7KkHQySi9UskaljNjvcWgAFuBpbwnUwO-xSVrE0PO_6ufIMVux6WDTtalQw1-RLcxzszeTVuACCZB8IgM/s1600/cup3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxld7AKir8tlelE0WoVDbo_ttO-LmzD3ZXOjNq4tnfDjjBSEYAdue0CReo2o7KkHQySi9UskaljNjvcWgAFuBpbwnUwO-xSVrE0PO_6ufIMVux6WDTtalQw1-RLcxzszeTVuACCZB8IgM/s320/cup3.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid8Dp7O-ZXoxQArao_qO3XzJUR382bidUjzNZZnnpqO2_GCDTTK4iwgiAUiKzpmw3VPICfnOaWFR1fRR5tYEdXTsz01dVh4ghFoJjImArZsweZ3mSOpkJLNjD76OnFsAQCsXC6etbTe2Y/s1600/cup4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid8Dp7O-ZXoxQArao_qO3XzJUR382bidUjzNZZnnpqO2_GCDTTK4iwgiAUiKzpmw3VPICfnOaWFR1fRR5tYEdXTsz01dVh4ghFoJjImArZsweZ3mSOpkJLNjD76OnFsAQCsXC6etbTe2Y/s320/cup4.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</span>Tiny bakeryhttp://www.blogger.com/profile/02483234632690028062noreply@blogger.com3tag:blogger.com,1999:blog-4139502088218288929.post-20355130591667078602010-07-29T06:55:00.000-07:002010-07-29T06:58:21.187-07:00Chicken Farm Baker's Project # 24 : Scent of Flowers : Rose & Honey Fraisier<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1A25SIau1HOA4Lvv9jusI9_T-EmAmAyxTIkwZrPrleX62z3nYm5I2hYKwnqDJH73n0nI10D_SbMnO4dbUHx46tLl9zALL4Y1jcgXjtIb23OCE-QqOg2YeAcEEFm7iV4m9ad7CLocBXrU/s1600/IMG_1180.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: black;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1A25SIau1HOA4Lvv9jusI9_T-EmAmAyxTIkwZrPrleX62z3nYm5I2hYKwnqDJH73n0nI10D_SbMnO4dbUHx46tLl9zALL4Y1jcgXjtIb23OCE-QqOg2YeAcEEFm7iV4m9ad7CLocBXrU/s400/IMG_1180.jpg" width="300" /></span></span></span></a></div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This month's project is Scent of Flowers, to bake something with the touch of flower. </span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I love everything made of rose, so I decided to use rose water in my dessert ^^</span></span><br />
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I found this recipe from this blog </span></span><a href="http://lateliervi.blogspot.com/2009/02/st-valentines-day-coup-de-coeur.html"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: black;">http://lateliervi.blogspot.com/2009/02/st-valentines-day-coup-de-coeur.html</span></span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">her cake look so fantastic!!!</span></span><br />
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">and i decorate my cake with Crystallized rose petals.</span></span><br />
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</span></span> </span><span class="Apple-style-span" style="line-height: 17px;"><strong><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Almond Génoise Sponge Cake</span></span></strong></span><br />
<span class="Apple-style-span" style="line-height: 17px;"><strong><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></span></strong></span><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5 large eggs, separated</span></span></span><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span> </span><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">150g granulated sugar</span></span></span><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span> </span><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">80g almond flour</span></span></span><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span></span> </span><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1tsp vanilla essence</span></span></span><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span> </span><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">50g unsalted butter, melted and cooled</span></span></span><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span></span> </span><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 320°F/160°C. Grease a 24cm round cake pan with generously with butter and line it with parchment paper.</span></span></span><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span></span> </span><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sift together almond flour and flour. Whisk the egg yolks with the sugar until pale and creamy. Add in the sifted flour mix, vanilla essence, the melted butter; stir until combined after each addition. In another bowl, whip the egg whites until stiff peaks form then gently fold it into the cake batter with a spatula, fold until incorporated.</span></span></span><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span> </span><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span> </span><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pour the batter into the prepared pan, tap the pan slightly on the counter to release any air bubbles, bake for 20 minutes or until golden. Turn out onto a wire rack to cool completely. Slice it into 10mm thick rounds then stamp it with the heart shaped mousse ring.</span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjm3GbsAFK264q1aNvnr7hSrASOqflDOlQmjQ8gdiIMKWTQZDJRdo_4cev4UMji5QnaAS3bPOc40ZnlP5ftM-ZEsioRcC1lavkHGO_VfyN8oFtpPc1znTMExVGQY7jtP7oG241Ciox4EE/s1600/rose4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: black;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjm3GbsAFK264q1aNvnr7hSrASOqflDOlQmjQ8gdiIMKWTQZDJRdo_4cev4UMji5QnaAS3bPOc40ZnlP5ftM-ZEsioRcC1lavkHGO_VfyN8oFtpPc1znTMExVGQY7jtP7oG241Ciox4EE/s400/rose4.jpg" width="300" /></span></span></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span></span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 17px;"><strong><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Acacia Honey Mousse</span></span></strong></span></div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;"></span></span></span><br />
<span class="Apple-style-span" style="line-height: 17px;"><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">320ml whole milk</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">60g *Miele di Acacia (Acacia Honey)</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 egg yolks</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">100g granulated sugar</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">7g gelatine leaves</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">250ml heavy cream</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span> </div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span> </div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">First, bring a pot of water to boil then reduce to low heat once boiled. Bring the milk and honey to just boil over medium heat; stirring constantly to avoid burning the mixture. Remove the honey milk mixture once reached simmering point. Meanwhile, whisk the egg yolks with the sugar in a bowl then whisk in the honey milk slowly. Place the bowl over the pot of simmering water and stir gently until the mixture thicken into a custard or until it coats the back of a wooden spoon then remove from heat. Stir in the pre-soaked gelatine leaves, stir until completely dissolved. Pass the custard through a fine meshed sieve and place into a bath of icy water to cool. Whisking constantly to keep it aerated as it cools.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span> </div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Whip the cream until stiff peaks form then fold 1/3 of this into the cooled custard, mix until combined. Fold in the rest of the whipped cream until combined. Spoon the mousse into a piping bag without a tip, set side.</span></span></div></span><br />
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</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 17px;"><strong><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Kirsch Syrup</span></span></strong><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2tbsp granulated sugar<br />
4tbsp water<br />
2tsp Kirsch (cherry liqueur)<br />
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Put sugar and water in a heatproof bowl then place it in the microwave to dissolve the sugar, about 30 seconds. Let cool until adding kirsch to the mixture, stir until combined.</span></span> <strong><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Rose Flavor Chantilly Cream</span></span></strong><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">200ml heavy cream<br />
2tbsp caster sugar<br />
1tsp rose essence<br />
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Place the cream, sugar and rose essence in a bowl and whip until semi-stiff peaks form.</span></span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span></span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 17px;"><strong><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Assemble and decorating the cake:</span></span></strong><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
Place the mousse molds on a tray then put a cake base inside each mold then brush a layer of kirsch syrup on top. Arrange the strawberry halves cut side to the side of the mold, pipe the honey mousse in between the strawberries and fill up to about 1/2 of the height of the moulds. Arrange strawberries on cake base until full, pipe more mousse until almost to the top, take another piece of cake, brush a layer of syrup then place it on top with syrup side facing down. Push it down slightly with your palm to take out any air bubbles then place in fridge to set for 1 hour.<br />
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Remove from fridge. To unmold the cakes, wrap a hot towel around the mold for 10 second then use your fingers to push the cake upward. With an icing knife in hand, spread the cream onto the cake center, move the knife over the top to get a smooth finish. Decorate with white chocolate ruffles, rose petals and fresh strawberries.</span></span> </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsVJTe_ZATavm178f_FxbKD3yLdqhezzlVAk4sGNshHxbhjJnETlnfNqWpAZJyHi1dDgZldUuXAs2hLWbYNeAZXZPjX2pIoSXpremsRaYaiRaq7I53A45B6kV9drcQy5mfpCOE3_mdnN0/s1600/rose15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: black;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsVJTe_ZATavm178f_FxbKD3yLdqhezzlVAk4sGNshHxbhjJnETlnfNqWpAZJyHi1dDgZldUuXAs2hLWbYNeAZXZPjX2pIoSXpremsRaYaiRaq7I53A45B6kV9drcQy5mfpCOE3_mdnN0/s400/rose15.jpg" width="300" /></span></span></span></a><br />
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</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span> </div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I love scent of rose and sweet of honey, perfect pairing!!!</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</div>Tiny bakeryhttp://www.blogger.com/profile/02483234632690028062noreply@blogger.com10tag:blogger.com,1999:blog-4139502088218288929.post-2347403562133427982010-06-16T22:03:00.000-07:002010-06-16T23:25:45.947-07:00Chicken Farm Baker's Project 23:Spicy Sweet Treats : Churros with Chocolate Chili Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7z9xMXda9QCi5Svnar5Xz1Y4U4VEBUvtLepFGflT4nSMqQssApxgwc51bT1QAgkc2YYNXb2Et0WZaTvERxzi4bNuMtUKOenzsqbTpgCb_kIygyCJGIHE4T2uY3tf6wZBwX1K-jUh0wY/s1600/churros10.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7z9xMXda9QCi5Svnar5Xz1Y4U4VEBUvtLepFGflT4nSMqQssApxgwc51bT1QAgkc2YYNXb2Et0WZaTvERxzi4bNuMtUKOenzsqbTpgCb_kIygyCJGIHE4T2uY3tf6wZBwX1K-jUh0wY/s400/churros10.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5483617130135529186" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOpiFWWZbF_pTrlvh3p5oDJCyVOyebCgUm26_9tkPcehxFf3NlIaVYT-jVUqhIajaRoUJozSbOrJFyx9OKgeEO0_SxVVpB4YZ0VYsusgQbMFbt-1ztG0hWJWdzOcvBV4N0GKEjP-d3s74/s1600/churros1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOpiFWWZbF_pTrlvh3p5oDJCyVOyebCgUm26_9tkPcehxFf3NlIaVYT-jVUqhIajaRoUJozSbOrJFyx9OKgeEO0_SxVVpB4YZ0VYsusgQbMFbt-1ztG0hWJWdzOcvBV4N0GKEjP-d3s74/s400/churros1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5483616647862825922" /></a><br /><br /><br /><br /><br /><br /><br /><br />This month i'm a host of Chicken Farm Baker's Project<br />I want everyone try something new, so my theme is Spicy Sweet Treats!!<br /><br />Sweet is wonderful, but a dessert can be infinitely more complex<br />, maybe spicy or maybe peppery.<br /><br />you can use any kind of ingredient to make a spicy taste<br />pepper, chili, wasabi, ginger or mustard.<br /> <br /><br />Have you made a great spicy dessert lately?<br /><br /><br /><br /><br /><br />I decided to make Churros, one of my favorite pastry.<br />for one who didn't have too much time to prepare afternoon tea time, <br />but still wanna treat yourself by sweet like me !! hahaha<br /><br /><br />A classic Mexican dessert<br />These crisp and addictive Mexican doughnuts are decorated in sweet sugar and spicy cinnamon.<br />Today serve with chocolate chili sauce because my theme is spicy sweet.<br /><br /><br /><br />Vegetable or olive oil, for frying<br />1 cup water<br />4 ounces butter<br />1/4 teaspoon salt<br />1 cup all purpose flour<br />3 eggs<br />1/4 cup sugar<br />1/4 teaspoon ground cinnamon <br />1/4 teaspoon ground paprika <br />Chocolate Dunking Sauce, recipe follows<br /><br /><br />Directions<br />Prepare to fry the churros by heating 1 to 1 1/2 inches oil in a deep pan to 360 degrees F.<br /><br />To make churro dough, heat water, butter and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from the heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4oC0ECAsA1iGU9FWytrc4FyjttpYpjPrRNPMJd_gp_ioANoqoW9hj3CWfNWT136KBwWm-2JMliRtBW0Ud_XBFTjcF7SaejHIn7ZBeXovOf0Y4Ekk1311UI0u6OZ1M9MTN8r3GMHAfw_M/s1600/churros2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4oC0ECAsA1iGU9FWytrc4FyjttpYpjPrRNPMJd_gp_ioANoqoW9hj3CWfNWT136KBwWm-2JMliRtBW0Ud_XBFTjcF7SaejHIn7ZBeXovOf0Y4Ekk1311UI0u6OZ1M9MTN8r3GMHAfw_M/s400/churros2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5483618496465230242" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Spoon mixture into a piping tube with large star tip. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar, chili and cinnamon. Roll churros in the cinnamon sugar. Serve with Chocolate Sauce.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg2ue2BQiODoxgCn5f9uAy3jH6V8x3r_Nk_zOKhDS9rmnODKIvKaezn6dES5yftl-eX507n6OyiMqWO1KyNsAAPyWFkVK-IwUBGkppiLxjUQhAlxtoTqzfQ8zQYKs_us3BfxAiLvXw6dU/s1600/churros5.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg2ue2BQiODoxgCn5f9uAy3jH6V8x3r_Nk_zOKhDS9rmnODKIvKaezn6dES5yftl-eX507n6OyiMqWO1KyNsAAPyWFkVK-IwUBGkppiLxjUQhAlxtoTqzfQ8zQYKs_us3BfxAiLvXw6dU/s400/churros5.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5483618754073965906" /></a><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQSbDNulMglkkDnCwDhn5bZpCjOxPbuLfdAJ-hOQEDQg-eVARpJGpe-pJDWx-dHg6Jw-VIeGHTpI_NL5lkukhwM4tWlaN0gA3v8YRvx_cTlhPAlZKl1FZ5SQZHgf0yZkUZs9D-1tYJ46Y/s1600/churros6.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQSbDNulMglkkDnCwDhn5bZpCjOxPbuLfdAJ-hOQEDQg-eVARpJGpe-pJDWx-dHg6Jw-VIeGHTpI_NL5lkukhwM4tWlaN0gA3v8YRvx_cTlhPAlZKl1FZ5SQZHgf0yZkUZs9D-1tYJ46Y/s400/churros6.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5483619161186891010" /></a><br /><br /><br /><br /><br /><span style="font-weight:bold;"><br />Chocolate Sauce with the tiniest hint of cinnamon, orange and chilli</span><br /><br />Ingredients:<br /><br />around 750g dark chocolate , broken into pieces<br />500ml cream (can be longlife or fresh)<br />knob of butter<br />125ml castor sugar<br />1/2 tsp ground cinnamon<br />1/2 tsp crushed chillies<br />1 tsp grated rind or zest of an orange<br />1/4 tsp vanilla <br /><br />Method:<br /><br />Gently heat the cream with all the ingredients except the chocolate and vanilla - stirring to dissolve the sugar.<br />Once the cream is warm, but not hot, add the chocolate. <br />Keeping the heat low, let the chocolate melt and soften - stir gently every now and then to get the mixture smooth.<br />Once all the chocolate has melted, switch the heat off but leave the pot on the stove. <br />Add the vanilla and beat quite thoroughly to get a yummy silky smooth sauce.<br />Bottle in sterilised jars and refrigerate.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTyE-5KYdvNmMQkgTtnL1ge-tuxbkTNcD5KgmwjxRRYMOOXxHcFdkOGNBUGOwiurv19-9rPOevdRUh6sJ6mjPJtaCj4TlsINwcBw8rPcF-kS7VadM5lTuRR1cYoDAuk-se-3s44IgJXM/s1600/churros4.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTyE-5KYdvNmMQkgTtnL1ge-tuxbkTNcD5KgmwjxRRYMOOXxHcFdkOGNBUGOwiurv19-9rPOevdRUh6sJ6mjPJtaCj4TlsINwcBw8rPcF-kS7VadM5lTuRR1cYoDAuk-se-3s44IgJXM/s400/churros4.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5483619657885803122" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />warm sauce before serve<br />I serve in fondue pot.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDz0ULzqwQMxrTJaxCLY_n2ds0hQzSqZGUZvUgLZB0VhTQk1Fxe5g_bmtZMHmA57_tXMRIP7KOLIn1dd3TrdF2Wq_GiOt3Y2xcbzGY12H6lDKEyR1YF_V_9pNooaWyjieNqvjojX71nTw/s1600/churros7.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDz0ULzqwQMxrTJaxCLY_n2ds0hQzSqZGUZvUgLZB0VhTQk1Fxe5g_bmtZMHmA57_tXMRIP7KOLIn1dd3TrdF2Wq_GiOt3Y2xcbzGY12H6lDKEyR1YF_V_9pNooaWyjieNqvjojX71nTw/s400/churros7.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5483622581867329714" /></a><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4POtblW0FU8qgYLmSK9BFzlVgkjITDYz0k-B3DLNtM66AydqQ_bCnbuGMLkzddcJFaEirFJiPT56LW9dKCfWBMErsyVT6g80-0HFNncRvvDV5XHgsJMmLq6YVkIMKD41TYCLTTAqUGnY/s1600/churros9.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4POtblW0FU8qgYLmSK9BFzlVgkjITDYz0k-B3DLNtM66AydqQ_bCnbuGMLkzddcJFaEirFJiPT56LW9dKCfWBMErsyVT6g80-0HFNncRvvDV5XHgsJMmLq6YVkIMKD41TYCLTTAqUGnY/s400/churros9.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5483624119318626610" /></a><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtMp-FMmc-zQ_NxNZuFtFia8gzwJX2yiPRqrbgkhze_oZcKk9ZCO0_3uN_wKg9wAoW2WYqtGPtDJ339p7EOfJ5g5lWm5L3oogXstdIa4avxtvBJKK43pRTUp4k1aMmn3cZTJGyDmO_kHY/s1600/churros8.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtMp-FMmc-zQ_NxNZuFtFia8gzwJX2yiPRqrbgkhze_oZcKk9ZCO0_3uN_wKg9wAoW2WYqtGPtDJ339p7EOfJ5g5lWm5L3oogXstdIa4avxtvBJKK43pRTUp4k1aMmn3cZTJGyDmO_kHY/s400/churros8.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5483624358765970082" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCyVdQga-MGXX735-wXeSO6gw_To45aY2bE99uta_EAT7OWNSglMUYmcmrGxbDsU_WOq0RPML9oPzNGWZIzr3gxUdWdeoW841KI8z_NOu0ErOsoOdL1kuLzVZsxQcKmt0KBsDDF7or-Hg/s1600/churros11.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCyVdQga-MGXX735-wXeSO6gw_To45aY2bE99uta_EAT7OWNSglMUYmcmrGxbDsU_WOq0RPML9oPzNGWZIzr3gxUdWdeoW841KI8z_NOu0ErOsoOdL1kuLzVZsxQcKmt0KBsDDF7or-Hg/s400/churros11.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5483624687988786498" /></a>Tiny bakeryhttp://www.blogger.com/profile/02483234632690028062noreply@blogger.com5tag:blogger.com,1999:blog-4139502088218288929.post-46855463130709385332010-01-29T20:08:00.000-08:002010-01-29T20:41:01.988-08:00Opera Cake,with a twist!!!Don't wanna do anything....so lazyyyyyyyyyyyyy lol. <br />The weather here in BKK is so bad, Mostly cloudy, makes me feel asleep all day.<br /><br /><br /><br />Ok, let's talk about my cake!!!<br /><br />This is one of my favorite cake because i love everything made from almond meal.<br />love coffee, love dark chocolate.<br />But my version is layers of almond sponge cake (known as Joconde in French) soaked in lavender syrup, layered with white ganache and lemon butter cream, and covered in a white chocolate glaze.<br /><br /><br /><br /><br />It looks like the roof !!!!!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi1TliY6n8rF97LyUInyBif4F6k4dIBjbBfZvHjKXlslNmGmQPqGlrkuN66iD3L0929hBbErSCmIh4dmPYgD1KODjl9NJHw051xPVAUT_EeuZcyeOFN8Z3N_OzAy5WyOVf61avv-fOiNo/s1600-h/07.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 225px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi1TliY6n8rF97LyUInyBif4F6k4dIBjbBfZvHjKXlslNmGmQPqGlrkuN66iD3L0929hBbErSCmIh4dmPYgD1KODjl9NJHw051xPVAUT_EeuZcyeOFN8Z3N_OzAy5WyOVf61avv-fOiNo/s400/07.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5432382339345444386" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br />Joconde recipe from Paris sweet<br />and lemon cream from Aran's blog<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpxFIpVbWT27MD8_4EXHoEQsqiXHhnO2qu4NHLlleg9iEfQsVy1JO1Nu9288YuurxRWhZvOJks2B9QHDisM0BiAZagaHpAQvJjL4dTJWRRbVKXkHuDFDiA_z2hWmRHpXdLOKvPLe-3wPY/s1600-h/08.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpxFIpVbWT27MD8_4EXHoEQsqiXHhnO2qu4NHLlleg9iEfQsVy1JO1Nu9288YuurxRWhZvOJks2B9QHDisM0BiAZagaHpAQvJjL4dTJWRRbVKXkHuDFDiA_z2hWmRHpXdLOKvPLe-3wPY/s400/08.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5432383287255640146" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Taste me ?<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFUveQvyHQWQqL6n55QIlCKPo7Op6x3me5G5Avih48tlpELOzc-WZttQCnMFL1Ab2l6zU0feudzrqj05M-EYX8WYTvrr4i-PRB3E8i3ss1ZDzTN48aGu8_10TxkrAAMu26xosw7kwcCrE/s1600-h/09.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 225px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFUveQvyHQWQqL6n55QIlCKPo7Op6x3me5G5Avih48tlpELOzc-WZttQCnMFL1Ab2l6zU0feudzrqj05M-EYX8WYTvrr4i-PRB3E8i3ss1ZDzTN48aGu8_10TxkrAAMu26xosw7kwcCrE/s400/09.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5432383752850157250" /></a>Tiny bakeryhttp://www.blogger.com/profile/02483234632690028062noreply@blogger.com7tag:blogger.com,1999:blog-4139502088218288929.post-75761386959953985792009-12-22T08:15:00.000-08:002009-12-22T09:11:21.381-08:00Chocolate and Meyer Lemon Love<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLLlIh-qqnJsyfV97xL3oMiYYkow3fn7FxiUWMK6Urcg1w25A-TrRMlsepS9htQdv6dG8IeI4FeeeVXZ8VuRWRx-XyUnfXTOvL2b8ObvDEjbNbOvsplAqA2ARpl5puEHrmM8gK2oM2-Fo/s1600-h/11.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLLlIh-qqnJsyfV97xL3oMiYYkow3fn7FxiUWMK6Urcg1w25A-TrRMlsepS9htQdv6dG8IeI4FeeeVXZ8VuRWRx-XyUnfXTOvL2b8ObvDEjbNbOvsplAqA2ARpl5puEHrmM8gK2oM2-Fo/s400/11.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5418095310117770306" /></a><br /><br /><br />I made this cake for my mom and my boyfriend.<br />my mom love bitter taste of dark chocolate, but my boy love sour sweet of lemon<br /><br />so, I use this recipe of Aran at Cannelle Et Vanille blog <br />It comes out great for my family,everybody love it!!!<br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7XC1KUs7ooN1aS1KaiLjQWMbs6OOcidmL6gGv3WsOzw-e3vHjhkBgMpAO9KXi52p6fnUQ_35Q-DMU12M3ULPzKABD9Kg0MQDWzuuEqTLWEc7NqxYI3lYSfJbaD2iLcX1tJ7X6jXXgcaY/s1600-h/12.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7XC1KUs7ooN1aS1KaiLjQWMbs6OOcidmL6gGv3WsOzw-e3vHjhkBgMpAO9KXi52p6fnUQ_35Q-DMU12M3ULPzKABD9Kg0MQDWzuuEqTLWEc7NqxYI3lYSfJbaD2iLcX1tJ7X6jXXgcaY/s400/12.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5418095442792950962" /></a><br /><br /><br /><br /><br /><br /><br />Aran said,<br /><br />This cake has many components and it might seem like it's a bit time consuming, but in reality, it is fairly simple.<br /><br />but for me it's so hard to make it beautiful like hers -"-<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBPcB2kZCrXc82y6qEW5qwkY3aVBNU89m-Rpxs8JNfs7xXMiwGPXrFdNkBZhpoyCvb1PmARE3HULMq3m3RWBY-On-UgCD7lsw5DW6jsS82NNtyZ1yPhMqHbM1NWOATeauW36_vprlJpLM/s1600-h/13.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBPcB2kZCrXc82y6qEW5qwkY3aVBNU89m-Rpxs8JNfs7xXMiwGPXrFdNkBZhpoyCvb1PmARE3HULMq3m3RWBY-On-UgCD7lsw5DW6jsS82NNtyZ1yPhMqHbM1NWOATeauW36_vprlJpLM/s400/13.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5418096560970953762" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /> It has a chocolate biscuit or cake base and layers of dark chocolate mousse, meyer lemon cream and milk chocolate cream.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggol_poRAS5Apjtt0LrM443IkTMRnWR-N0DNCW1q_WJrrLxpS-E2EbezvZUSzONjmzPxVUQp0T_Gloq2oo1862RxwH40n7T_A-BHaHBhWIf5TurE0fpMbNMPu72kbQM4dulwfLsM3SlGI/s1600-h/14.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggol_poRAS5Apjtt0LrM443IkTMRnWR-N0DNCW1q_WJrrLxpS-E2EbezvZUSzONjmzPxVUQp0T_Gloq2oo1862RxwH40n7T_A-BHaHBhWIf5TurE0fpMbNMPu72kbQM4dulwfLsM3SlGI/s400/14.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5418097026372690082" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />My french macarons filled with remain lemon cream amd dark chocolate.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9V0DjODQ_iw8HtTEYd3JMoa1Y8IpxYw6tC4i0sXnGC2WF-mvhnpIDgk4B8gXzOe3M3zP2_ImMazR7fHFHcwyjVYamBxKqCbpnA7K5YX12hC3yhq6qp3Dfmdu_WN108hPZvgDffgNSoaI/s1600-h/15.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9V0DjODQ_iw8HtTEYd3JMoa1Y8IpxYw6tC4i0sXnGC2WF-mvhnpIDgk4B8gXzOe3M3zP2_ImMazR7fHFHcwyjVYamBxKqCbpnA7K5YX12hC3yhq6qp3Dfmdu_WN108hPZvgDffgNSoaI/s400/15.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5418097127748545474" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I love everything in this recipe.<br />sour, bitter and sweet<br />perfect combination!!!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib4RRqrP-CFRaQzEI1V997srGgC6s_XK2qhuD6lD7uJqqxxuwlhDMhyphenhyphenF_s_38Zm_ZDe7XDNOgdtkgjs4FWMLoC_rJKjOy3Yg-5mdBwAxYr-GuwkMGe_wrrLsNM1vOpvRjMLkUZ41zrgYQ/s1600-h/16.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib4RRqrP-CFRaQzEI1V997srGgC6s_XK2qhuD6lD7uJqqxxuwlhDMhyphenhyphenF_s_38Zm_ZDe7XDNOgdtkgjs4FWMLoC_rJKjOy3Yg-5mdBwAxYr-GuwkMGe_wrrLsNM1vOpvRjMLkUZ41zrgYQ/s400/16.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5418097261107809426" /></a>Tiny bakeryhttp://www.blogger.com/profile/02483234632690028062noreply@blogger.com12tag:blogger.com,1999:blog-4139502088218288929.post-71421351724444828492009-12-10T22:57:00.000-08:002009-12-10T23:44:25.046-08:00My All Time Favorite Cake...Red Velvet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHVjs3l7_-e689hoaztrscgbEIWHF7R6kaZj3Z6k6sNcHKENn8tozH4vn30lAyyJVaIExJJRP6GSOKNCNsReEbX5xQzgLw9ASiyGRQ-pA2vr9-ksl47ijKQzvkgU3JKpLoONsnCsaIEs/s1600-h/1249019302.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHVjs3l7_-e689hoaztrscgbEIWHF7R6kaZj3Z6k6sNcHKENn8tozH4vn30lAyyJVaIExJJRP6GSOKNCNsReEbX5xQzgLw9ASiyGRQ-pA2vr9-ksl47ijKQzvkgU3JKpLoONsnCsaIEs/s400/1249019302.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5413872031593580418" /></a><br /><br /><br />It is a very dramatic looking cake with brightly red colored cake with a hint of chocolate flavor....always makes me smile!!!!<br /><br /><br />I love this cake with cream cheese frosting<br />but this time i try with a typical frosting is a butter roux (also known as a cooked flour frosting)<br />It's work for my mom coz she doesn't like tangy taste of cream cheese.<br /><br /><br />This recipe is from one of my favorite show..throw down with Bobby Flay<br />i love the texture, so moist but not too buttery.<br /><br /><br /><br />Ingredients<br />Cake:<br /><br /> * 3 3/4 cups AP Flour<br /> * 3 tablespoons Dutch processed cocoa powder<br /> * 1 1/2 teaspoons baking soda<br /> * 1/2 teaspoon salt<br /> * 12 tablespoons unsalted butter, at room temperature<br /> * 2 1/4 cups granulated sugar<br /> * 3/4 cups vegetable oil<br /> * 3 large eggs, at room temperature<br /> * 1 1/2 teaspoons pure vanilla extract<br /> * 1 1/2 teaspoons red wine vinegar<br /> * 1 tablespoon red food coloring<br /> * 1 1/2 cups buttermilk, at room temperature<br /> * Frosting, recipe follows<br /><br />For the cake:<br />Directions<br /><br />Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan <br />with a round of parchment paper. Today i use 2 10"x13" baking sheets.<br /><br />Whisk together the flour, cocoa powder, baking soda and salt in a small bowl<br /><br />Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBL12D6BaAtzP8ZFiJzm_6QFY5QZr2prMDDtQg-xQcfXn3vQw3-0UiR1D1xx3moORGHjpdk9keKh_xo9pC3FCNIquWWNgbtBTB6DAncRsN1qGn8xKplfjrmoUsJBfEBXBd4KpsdG8z1Zs/s1600-h/1249018709.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBL12D6BaAtzP8ZFiJzm_6QFY5QZr2prMDDtQg-xQcfXn3vQw3-0UiR1D1xx3moORGHjpdk9keKh_xo9pC3FCNIquWWNgbtBTB6DAncRsN1qGn8xKplfjrmoUsJBfEBXBd4KpsdG8z1Zs/s400/1249018709.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5413876670565325634" /></a><br /><br /><br /><br /><br /><br /><br />Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuDIPnxG1DiNTThCWGHhRcyMywENH5c0AAwGwolUf0zRebJysMw_hyphenhyphen8j_PpGIsAhk7lqxbQ5ZCFOOuqbY8LoQC5IgZ5J4buIDtBLAtXN95DmxEqJPPb_1tnbLBzbOp-lMoc1cL6_Txz4U/s1600-h/1249018760.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuDIPnxG1DiNTThCWGHhRcyMywENH5c0AAwGwolUf0zRebJysMw_hyphenhyphen8j_PpGIsAhk7lqxbQ5ZCFOOuqbY8LoQC5IgZ5J4buIDtBLAtXN95DmxEqJPPb_1tnbLBzbOp-lMoc1cL6_Txz4U/s400/1249018760.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5413876828909998082" /></a><br /><br /><br /><br /><br /><br /><br /><br />Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting.I brush cake with golden rum.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD-UTydH8uUMeF7f0ORBUuY_5FGzjxjLDyyzxUUZ1h5hkOfAN26P0asQ_QjN_MzbpMKQC4ENJtJRctONK-nQ7_oxjM7Av7QA2-a8ObZq22tY5Y-axzo_Wo3cil8j3y6cedy0OrvcTU4xs/s1600-h/1249018802.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD-UTydH8uUMeF7f0ORBUuY_5FGzjxjLDyyzxUUZ1h5hkOfAN26P0asQ_QjN_MzbpMKQC4ENJtJRctONK-nQ7_oxjM7Av7QA2-a8ObZq22tY5Y-axzo_Wo3cil8j3y6cedy0OrvcTU4xs/s400/1249018802.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5413877068051061266" /></a><br /><br /><br /><br /><br />Frosting:<br /><br /> * 1/2 cup heavy cream<br /> * 1 cup whole milk<br /> * 1/2 vanilla bean, split and seeds scraped<br /> * 7 tablespoons all-purpose flour<br /> * 3 sticks unsalted butter, at room temperature<br /> * 1 1/2 cups superfine sugar<br /><br /><br />Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsW9iqbJ8T2JDu5QbS24AEjALMQ0D5iebPheTZY8pVm1_CutyAhBKaPvIFWymjFdoGy4zTcoqWRzV7oS47qQsXuK-zZckP9e100fOrIUVJ1cUMKw_0qSpDCUhLnchZY7ZB_x4a9WFmCdc/s1600-h/1249018517.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 319px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsW9iqbJ8T2JDu5QbS24AEjALMQ0D5iebPheTZY8pVm1_CutyAhBKaPvIFWymjFdoGy4zTcoqWRzV7oS47qQsXuK-zZckP9e100fOrIUVJ1cUMKw_0qSpDCUhLnchZY7ZB_x4a9WFmCdc/s400/1249018517.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5413877709270361730" /></a><br /><br /><br /><br /><br />Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4I7Wk9793mXrNQWvgA6zF52CXEYO6LdvKKcp0ggXPUTcjmWgdprFB_UgX-CCOBtM-kTDUnH3NI09JDOEFFldycbpFxXVEVS1NbACFHHC2jq5K7FLz_0HzndlA9ufVv7jayXu-KeSV7ns/s1600-h/1249018584.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4I7Wk9793mXrNQWvgA6zF52CXEYO6LdvKKcp0ggXPUTcjmWgdprFB_UgX-CCOBtM-kTDUnH3NI09JDOEFFldycbpFxXVEVS1NbACFHHC2jq5K7FLz_0HzndlA9ufVv7jayXu-KeSV7ns/s400/1249018584.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5413878435576654690" /></a><br /><br /><br /><br /><br /><br />and this is the way i Assemble my vertical vertion :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZTamvD_5KFsGulnuuAuTx3kH8EKepmiUyUZ-nY0BTjxWxydF6QJEuV6Xfy8o5z1-AP9JDKI2E2Sl8xb57fHDqEGBqZzBWXp7ZqOfER9SfygzFEaH1NuvfI1BzvZ1AVP6I8miFBMmZDE/s1600-h/1249018882.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZTamvD_5KFsGulnuuAuTx3kH8EKepmiUyUZ-nY0BTjxWxydF6QJEuV6Xfy8o5z1-AP9JDKI2E2Sl8xb57fHDqEGBqZzBWXp7ZqOfER9SfygzFEaH1NuvfI1BzvZ1AVP6I8miFBMmZDE/s400/1249018882.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5413880362863960210" /></a><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsfkHUZowYq_O94BKs6KRr6usWDodA3QEqlE5lBJTLKTcteLqr7I5sQQbxzqKbjybNQNgi3dRVRNAOt180-J8UhC34FqTCkI3uw_n9E19nwSXdPUEUv4HRGaBEugUE7tGAu7i2MHfsnFs/s1600-h/1249018932.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsfkHUZowYq_O94BKs6KRr6usWDodA3QEqlE5lBJTLKTcteLqr7I5sQQbxzqKbjybNQNgi3dRVRNAOt180-J8UhC34FqTCkI3uw_n9E19nwSXdPUEUv4HRGaBEugUE7tGAu7i2MHfsnFs/s400/1249018932.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5413871718696283890" /></a><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJzIxWH6S3h1bJ11qn9bKvDOzwElrsRGWWs5vKB9yKE1um6CoMdphC0hBm9nQj98BJTOyUdC68EH-VaOErchwmpm_FUqnG0CwbDupMOIrboSgaoT45s32cEyZ49vGMk3II8uIIpcX9vk/s1600-h/1249019040.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJzIxWH6S3h1bJ11qn9bKvDOzwElrsRGWWs5vKB9yKE1um6CoMdphC0hBm9nQj98BJTOyUdC68EH-VaOErchwmpm_FUqnG0CwbDupMOIrboSgaoT45s32cEyZ49vGMk3II8uIIpcX9vk/s400/1249019040.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5413871862720576386" /></a>Tiny bakeryhttp://www.blogger.com/profile/02483234632690028062noreply@blogger.com10tag:blogger.com,1999:blog-4139502088218288929.post-18166340654165449982009-12-01T22:38:00.000-08:002009-12-01T23:38:37.054-08:00Welcome winter...Petite fours Party!!What do you think of when you hear " Winter " ?<br /><br />For me..snowflakes, white, blue, hot latte and chocolate!!!<br /><br /><br /><br />My lovely sister told me to create something that will make us say "Welcome" to the winter.<br /><br />From the simple project like making cookie in a snowflake shape, the people who will joy this special project can make any kind of dessert, cake, cookies or etc., and decorate it with the snowflake shape or theme.<br /><br /><br />so, It's time to fill my winter party with a lot of sweet ^^<br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimP8CUIMkfzM64nI5Tm8teDCsLa5Mm9wyJ0H4UgGVmD681qFOzw9HiKjlB-nvLN1in7D9KZN2huubZJMOJbAUiDYXk-LcPb3PHXpifedB-JXrN79SZfnnSaKL4KR5eiKmaw8_Kc72lizs/s1600-h/08.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimP8CUIMkfzM64nI5Tm8teDCsLa5Mm9wyJ0H4UgGVmD681qFOzw9HiKjlB-nvLN1in7D9KZN2huubZJMOJbAUiDYXk-LcPb3PHXpifedB-JXrN79SZfnnSaKL4KR5eiKmaw8_Kc72lizs/s400/08.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5410536735979569074" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Snowflake Cake pop<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOU71v8ieSKqrULhdUh8WrhtCSsH10vqPiPv2jPYRGjmwvdzS7rLXM3CIwqMzpyI-TcxMlNmXjZJf7rsFv-iyjd9D2xCXNw8uGYuDGNqNcqUOuf9MoaXLYnaVasC3XobygtQKIlvJQKlY/s1600-h/05.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOU71v8ieSKqrULhdUh8WrhtCSsH10vqPiPv2jPYRGjmwvdzS7rLXM3CIwqMzpyI-TcxMlNmXjZJf7rsFv-iyjd9D2xCXNw8uGYuDGNqNcqUOuf9MoaXLYnaVasC3XobygtQKIlvJQKlY/s400/05.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5410538280328515010" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Dark chocolate with caramel white chocolate ganache<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihm3HDPK83CCS_nzGpcDFgtM1LCUqNNaKmAH-jL_JskS_V_4S0cN22_regEFABhuPZbHM3umer1yr0DebylpQ_6BgRT2wBlMOIyBBdv5K3b3cpKYDGiE2MSrKCK1p_i9htFH4s0SuwtxI/s1600-h/06.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihm3HDPK83CCS_nzGpcDFgtM1LCUqNNaKmAH-jL_JskS_V_4S0cN22_regEFABhuPZbHM3umer1yr0DebylpQ_6BgRT2wBlMOIyBBdv5K3b3cpKYDGiE2MSrKCK1p_i9htFH4s0SuwtxI/s400/06.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5410537735623301298" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Snowflake macaron<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6eQKZtS3FKNyYPxeZi2zbAxvUglI1ZYhPT00G8CMDolgcE1yQaaULJwN92LdBrs6kJLToEwMIZwS4QcVagOTFGKkil4hMPhQNlWO2SYYJ6Wu1XyJxXvDVjrO-ilzTfz4FW12pF72XmFo/s1600-h/07.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6eQKZtS3FKNyYPxeZi2zbAxvUglI1ZYhPT00G8CMDolgcE1yQaaULJwN92LdBrs6kJLToEwMIZwS4QcVagOTFGKkil4hMPhQNlWO2SYYJ6Wu1XyJxXvDVjrO-ilzTfz4FW12pF72XmFo/s400/07.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5410538631861795026" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />welcome winter!!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0j83v5Fnf7bI4sTgChmzwcaBf5s3o_fdTv75JbjnRJUyHB3C1ulSv70g21nm4bcL9g93X0OYv-aSdKGqjG74ihZoSxMswOYqg56nSSrL2040oH4YxSstqyVQpmsd-lvGRpnj-e3AsXQI/s1600-h/09.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0j83v5Fnf7bI4sTgChmzwcaBf5s3o_fdTv75JbjnRJUyHB3C1ulSv70g21nm4bcL9g93X0OYv-aSdKGqjG74ihZoSxMswOYqg56nSSrL2040oH4YxSstqyVQpmsd-lvGRpnj-e3AsXQI/s400/09.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5410539131829179922" /></a>Tiny bakeryhttp://www.blogger.com/profile/02483234632690028062noreply@blogger.com4tag:blogger.com,1999:blog-4139502088218288929.post-2410868156915488612009-11-23T02:22:00.000-08:002009-11-23T06:01:19.040-08:00Banana Mascarpone Cake: Simply sweet from my lovely sister!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn4QZ5Z34EYA9s9pmH_DK-NFPDfYSKHkgAxLhOVo2QxXKNWIevh1_jxDBQyIEU2rnojQeEbXsZMsV1fHghUWhlQwbaZIzv0Dbh4d5IrJqH9Zi6TS-HACsVjf_Zq2LjvelXqSy4OtmT8Mc/s1600/08.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn4QZ5Z34EYA9s9pmH_DK-NFPDfYSKHkgAxLhOVo2QxXKNWIevh1_jxDBQyIEU2rnojQeEbXsZMsV1fHghUWhlQwbaZIzv0Dbh4d5IrJqH9Zi6TS-HACsVjf_Zq2LjvelXqSy4OtmT8Mc/s400/08.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5407285748402415490" /></a><br /><br /><br /><br /><br /><br />long long long time since my last blog ^^"<br /><br /><br />I love a tangy taste of cream cheese so mascarpone cheese is not my love.<br />but my lovely sister..dailydelicious..said that it's great with almost everything and i saw this recipe in her blog, look so yummy!!<br /><br /><br /><br />ok, Let's try this one and you will know why i change my mind!!<br /><br /><br />The original recipe is roll cake.<br />But i change to layer cake because for me it's easier to make ^^<br />and decided to use caramelized banana instead of fresh banana.<br /><br /><br /><br /><br />Chiffon roll<br /> <br /><br /><br />40g Cake flour<br /><br />30g Sugar<br /><br />1+1/2 Egg yolks<br /><br />2 Egg whites<br /><br />30ml Water<br /><br />1 tbsp Salad oil<br /><br />¼ tsp Vanilla extract<br /><br /><br />Preheat the oven to180°C<br />Line the base of 30X30 cm pan with baking paper.<br />Sift the flour and set aside.<br />Beat the egg yolk with half of the sugar until light, then gradually add the oil, vanilla and water.<br />Pour the flour into the egg mixture, whisk to combine.<br /> <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhaZPQF0fYLOtGIfk-jIpUa1Aauq3zyL1fVSkOK6w_yai1yRAzDphiRU_W6QEZCzrDsgmHTX1Rfs8XayYBuCwEuYglw-RUInVDdLK2-s1uJ05yLP8GqZvLK9J7s-fEHqtTEKblpboAIg/s1600/01.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 163px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhaZPQF0fYLOtGIfk-jIpUa1Aauq3zyL1fVSkOK6w_yai1yRAzDphiRU_W6QEZCzrDsgmHTX1Rfs8XayYBuCwEuYglw-RUInVDdLK2-s1uJ05yLP8GqZvLK9J7s-fEHqtTEKblpboAIg/s400/01.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5407285570414288706" /></a><br /><br /><br />Beat the egg white with the rest of the sugar until stiff peaks form.<br />Fold the egg white into the egg and flour mixture, until combine.<br />Pour the batter into the pan, level the batter.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDE6w2xAaiNCxYB-Zw-f7mqdY566iAJEIYAH9mEcsM0Vtwkv_TKY89_ONdpan44zj3kU-3BTgq1LDLKvev0QJ77_8StL0rzwTEvnuLYkOuIioXcCq8dzGGwBDM8KBbL7sA2GxKn8vDd8/s1600/02.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 163px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDE6w2xAaiNCxYB-Zw-f7mqdY566iAJEIYAH9mEcsM0Vtwkv_TKY89_ONdpan44zj3kU-3BTgq1LDLKvev0QJ77_8StL0rzwTEvnuLYkOuIioXcCq8dzGGwBDM8KBbL7sA2GxKn8vDd8/s400/02.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5407286882281829666" /></a><br /><br /><br />Bake for 12-15 minutes or until golden.<br />Let the cake cool on the wire rack.<br />Brush the cake with the golden rum.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6Vjd7cw2vSFth044rAcVdQdtR5-5dQIVAHz-WiDV5Z_omivNAf_aZOoNC1mQAkAYUUfaV3sY05qYbioHB6ztXeUub-_gnuF7g0K6mTvCd9l5WxDI6M4hwbYvsh45xrqbR4BUzWBBB1M/s1600/03.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 275px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6Vjd7cw2vSFth044rAcVdQdtR5-5dQIVAHz-WiDV5Z_omivNAf_aZOoNC1mQAkAYUUfaV3sY05qYbioHB6ztXeUub-_gnuF7g0K6mTvCd9l5WxDI6M4hwbYvsh45xrqbR4BUzWBBB1M/s400/03.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5407287146525945378" /></a><br /><br /><br /><br />Make the filling<br /><br /><br />150g Mascarpone cheese<br /><br />150ml Whipping cream<br /><br />40g Sugar<br /><br />2tbsp Milk<br /><br />2 bananas, slightly green, not quite ripe, sliced crosswise into 1/4″ slices<br /><br />2tbsp light brown sugar<br /><br />2tbsp unsalted butter<br /><br />dash of cinnamon<br /><br /><br /><br /><br />Beat the mascarpone cheese until soften, then add the sugar and milk. Mix until combine.<br />Whip the whipping cream until soft peak.<br />Fold into the cheese mixture.<br />Grease, then line base and side of a 13cm springform tin with baking paper. <br />Slice the cake into 2 pieces, place one cake in tin.<br />Carefully spoon mascarpone mixture over cake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRYgTXSouQbeGaM3A8UBwE3TAq3ty7VJ3n69BWOIoQlmjkmBVFxfQoiP6WpeLfEPWWEbG1b4mHlwmwQPRt4v9QvmfKT0CZvsLLxRCe6Xqusd92Fu1ieHGj0pkMSb_StI9Q6CKu6AeNWVg/s1600/04.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRYgTXSouQbeGaM3A8UBwE3TAq3ty7VJ3n69BWOIoQlmjkmBVFxfQoiP6WpeLfEPWWEbG1b4mHlwmwQPRt4v9QvmfKT0CZvsLLxRCe6Xqusd92Fu1ieHGj0pkMSb_StI9Q6CKu6AeNWVg/s400/04.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5407289358503082866" /></a><br /><br /><br /><br />Place one tablespoon of butter in the non-stick frying pan for a few seconds, then add bananas. <br />Allow bananas to brown for about 30 seconds without stirring or moving them. <br />Turn bananas over, then add brown sugar, cinnamon, and remaining tablespoon of butter.<br />Shaking pan to keep bananas moving, cook about one minute more, until sugar is melted and bananas are caramelized, but still solid. Remove from heat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0sfOMMG3-o0_8fn7fJ0yu97RtO590Ugtl_Qj3O1dGcg0aFqozBrpxMj3fXXmgje6eA20e0RbOMnQzthfAu6fLUCJrnKNj6HaK9Zr0RVYS3w9qdvgkzZtx5d-m9JzMY4emh4ji7Tyod44/s1600/05.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0sfOMMG3-o0_8fn7fJ0yu97RtO590Ugtl_Qj3O1dGcg0aFqozBrpxMj3fXXmgje6eA20e0RbOMnQzthfAu6fLUCJrnKNj6HaK9Zr0RVYS3w9qdvgkzZtx5d-m9JzMY4emh4ji7Tyod44/s400/05.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5407293642149307314" /></a><br /><br /><br /><br />Place caramelized banana over creamcheese mixture.<br />Sprinkle with chopped pecan<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01GvAFcva5nBPk93lZ9GNN_5dNYkTKhRJ5EvKavLId-CIGDaarToWiNkEdhxjNYimPh-UZpC7tYNgv72weiDLGwF-cpmvuWxm-nCCVth66K5uqEbTGFwB6SGXgrdpUEtsoBSIXtg-IBI/s1600/06.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01GvAFcva5nBPk93lZ9GNN_5dNYkTKhRJ5EvKavLId-CIGDaarToWiNkEdhxjNYimPh-UZpC7tYNgv72weiDLGwF-cpmvuWxm-nCCVth66K5uqEbTGFwB6SGXgrdpUEtsoBSIXtg-IBI/s400/06.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5407294644008704530" /></a><br /><br /><br /><br />Filling the gaps with cheese mixture then level the top. Place other cake layer over filling.<br />I finished with whipped cream and put the cake in the refrigerator.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4R51Hy6i2kXCw-WhOceo4-vtf1mmjjphlWKDOrDT3LhyphenhyphencKsNTUKJSFwzZVyOvOvtnVj1rphOR0S3H-4CFRAwRIuKpPBcayM5EAONOOJRN2MMGXMkh19McaJ2Xu2FYgZGsoGXO4l8Gj0/s1600/07.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4R51Hy6i2kXCw-WhOceo4-vtf1mmjjphlWKDOrDT3LhyphenhyphencKsNTUKJSFwzZVyOvOvtnVj1rphOR0S3H-4CFRAwRIuKpPBcayM5EAONOOJRN2MMGXMkh19McaJ2Xu2FYgZGsoGXO4l8Gj0/s400/07.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5407295445943982706" /></a><br /><br /><br /><br />Sprinkle the cocoa powder over the cake <br />I know It's better to put the cake in the for 2 hour before serving, it will be neater when you cut it<br />But I can't wait for....it's too long for me ,haha<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqiuvPS35ZBky5bueShtfrLe38KGFI_mz5cCvyp1RPRiAZdoGCspscnqiFh6ffZQkW-ojSOaiH2awJpLq5w74w_2CjpSH21infCqEUU1klJ1LlfGUfcPlPLwjCfMZn88l2kAayfK4St7w/s1600/09.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqiuvPS35ZBky5bueShtfrLe38KGFI_mz5cCvyp1RPRiAZdoGCspscnqiFh6ffZQkW-ojSOaiH2awJpLq5w74w_2CjpSH21infCqEUU1klJ1LlfGUfcPlPLwjCfMZn88l2kAayfK4St7w/s400/09.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5407297227399554482" /></a><br /><br /><br /><br />I love caramelized banana, so yummy!!!!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKuvk4CpPBhlSabE8omfch9v-_iulLK_NsV41nilDL7HON6mEKpBboYIV4powElmoqmEZ6Ibfl9GbHvuVMgwKgh753WnequLkMZbvbweUCCTg_OvpRB4bd0kGi_GX04tsG160wOaKUxFQ/s1600/10.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKuvk4CpPBhlSabE8omfch9v-_iulLK_NsV41nilDL7HON6mEKpBboYIV4powElmoqmEZ6Ibfl9GbHvuVMgwKgh753WnequLkMZbvbweUCCTg_OvpRB4bd0kGi_GX04tsG160wOaKUxFQ/s400/10.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5407297440172323826" /></a>Tiny bakeryhttp://www.blogger.com/profile/02483234632690028062noreply@blogger.com7tag:blogger.com,1999:blog-4139502088218288929.post-47650411778139752722009-03-26T20:25:00.000-07:002009-03-27T06:33:27.916-07:00" Roscon de Reyes " Bready Cake for Your King !!!Roscon de Reyes is a traditional holiday dessert, served the night before or morning of “Reyes” or Epiphany, January 6th. <br /><br />It is traditional to put several surprises inside the roscon. <br />Before the baker places the roscon in the oven, <br />she wraps porcelain figure of a baby in aluminum foil and a haba or dry bean. Whoever finds the baby in their piece of roscon will have good luck and be <br />the king of the party, for today is my darling hahaha!!<br /><br />This delicious bready cake is eaten with hot chocolate. <br />It is round, big, with a hole in the middle likes a huge flat doughnut. <br />The texture and flavor are pretty much alike the italian "Panettone". <br /><br />I used only candy orange for this time<br />because accually i didn't like taste of candy cherry ^^"<br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivaQjlQzUBzCGH5Ck1vqvEepoap7L2v6z6-D0boz_pmPYLF1OBzzBTz5WtcpKbctAeBjZ8_qQjh_nza61S1zdxOIPKD43UEzygUo0CbrAt9rgIyxFKx18jaenEsAxXIy1Qipj4EdK8bS0/s1600-h/17.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivaQjlQzUBzCGH5Ck1vqvEepoap7L2v6z6-D0boz_pmPYLF1OBzzBTz5WtcpKbctAeBjZ8_qQjh_nza61S1zdxOIPKD43UEzygUo0CbrAt9rgIyxFKx18jaenEsAxXIy1Qipj4EdK8bS0/s400/17.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5317858550888756994" /></a><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhebOWACM2RHlYj91KRPQImTYPdUZ9lfRqCMZxOhHMw1DXSjD6G3RrWmwompskXVWYC3VcNpeopJv5LTUZj3CLpmwyLN-HxGNMuxdFQ5pCV-2OyHgNVfHhjMjWstRYMX19lG3oL3buvobo/s1600-h/19.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhebOWACM2RHlYj91KRPQImTYPdUZ9lfRqCMZxOhHMw1DXSjD6G3RrWmwompskXVWYC3VcNpeopJv5LTUZj3CLpmwyLN-HxGNMuxdFQ5pCV-2OyHgNVfHhjMjWstRYMX19lG3oL3buvobo/s400/19.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5317858740139094194" /></a><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qFDLTnpB-FwKJP32tMt1JLUwCm-xNepn1PpfUg0c9E-CyguEC21uKxCOCEcLqVy-hl1AcU_HX2NyGvK0BA1OFwL4AvAYIi8rTcXFWHZQaUhNMM1Tu8lMH5vlS0Fo2Gk-bFdOCzt5irg/s1600-h/20.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 294px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qFDLTnpB-FwKJP32tMt1JLUwCm-xNepn1PpfUg0c9E-CyguEC21uKxCOCEcLqVy-hl1AcU_HX2NyGvK0BA1OFwL4AvAYIi8rTcXFWHZQaUhNMM1Tu8lMH5vlS0Fo2Gk-bFdOCzt5irg/s400/20.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5317858922155315954" /></a><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ETe1rJXLrdNYWGYqg-IZV2nX1tex_dfGRdeVBbnhzkPxpMxHgcs7HwXWIP_P4EY4OE9rIt8DJqgHHzcqX7FDypuFJpGWYJNaxY33ZFoZzKuoIN2rtdaWLsCaLZY1fdRr_Gj3mwcui6Y/s1600-h/21.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ETe1rJXLrdNYWGYqg-IZV2nX1tex_dfGRdeVBbnhzkPxpMxHgcs7HwXWIP_P4EY4OE9rIt8DJqgHHzcqX7FDypuFJpGWYJNaxY33ZFoZzKuoIN2rtdaWLsCaLZY1fdRr_Gj3mwcui6Y/s400/21.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5317859133584729874" /></a><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeFZhiL_-8OUfzjzznwIo8nELXgb7s-VUD354VoZFAQyRoruv9tb5ezWOythvAT6sW6aHdN2DeWCMM4cuuJEsKDM9afpyXwjWm770DBvnvSsgHV8thwpyuFFprhghTqeXAlyvt0C7NOF4/s1600-h/23.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeFZhiL_-8OUfzjzznwIo8nELXgb7s-VUD354VoZFAQyRoruv9tb5ezWOythvAT6sW6aHdN2DeWCMM4cuuJEsKDM9afpyXwjWm770DBvnvSsgHV8thwpyuFFprhghTqeXAlyvt0C7NOF4/s400/23.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5317859286247496146" /></a>Tiny bakeryhttp://www.blogger.com/profile/02483234632690028062noreply@blogger.com2tag:blogger.com,1999:blog-4139502088218288929.post-45649471349282234392009-02-17T22:23:00.000-08:002009-02-17T22:45:47.753-08:00My sweet Cinnycherry Dutch Gateau : for my valentine<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4MiwrdqOvnyM0KSDu_a38oxfkGLG4CGvvNaDMMNMHQNOX5H6M5F6VOF4-3pygdQWAakkz7T7KyB6YegAO2MqaWsOQxM2IZp70KL3J8deyGMFbdFVi9ktTzWiD8ilCkZSRUCxLEnqK-dU/s1600-h/7.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4MiwrdqOvnyM0KSDu_a38oxfkGLG4CGvvNaDMMNMHQNOX5H6M5F6VOF4-3pygdQWAakkz7T7KyB6YegAO2MqaWsOQxM2IZp70KL3J8deyGMFbdFVi9ktTzWiD8ilCkZSRUCxLEnqK-dU/s400/7.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5304023697338641554" /></a><br /><br /><br /><br /><br /><br /><br />Just for Valentine !!!!<br /><br />Accually, i made this cake for my sister's birthday<br />she was born on valentine day, not for my sweet!! hahaha<br /><br />but i know that my darling love cherry<br />so this cake have cherry as main ingredien.<br /><br />i add cinnamon in cherry mixture to make the warm taste in my cake<br />and use maraschino cherry instead of dark one for valentine color<br />that make it very very valentine ^^<br /><br />in the middle of moose, you can see puff pastry<br />it's very great texture <br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrVqI6Rkfc227M6xtIfAn9U86n88zfvqMw2yt8wv5x1A12INs10tb06HPq501uiF7IXthBcybqCD8TPHQEyJ2MsUiC0WZBfYlLT9qUIS8KmeGgC60DGw_8Rzu85h8b2d1BWcDAVp0Yp40/s1600-h/8.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrVqI6Rkfc227M6xtIfAn9U86n88zfvqMw2yt8wv5x1A12INs10tb06HPq501uiF7IXthBcybqCD8TPHQEyJ2MsUiC0WZBfYlLT9qUIS8KmeGgC60DGw_8Rzu85h8b2d1BWcDAVp0Yp40/s400/8.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5304024236376622626" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />wanna be my sweet? haha<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRXr4oA30hjv7OG0-rBdbehi87aR84nBDGsmPH_iuEFB854FXZyo3yTSrxWiIejCGZmgILVpDaZA_VNVex9qi_173PHnLSvDCtBhmcRhDQVB6b-dHlgKnZVQ1Nm2pq_SzItchBEbZZBE/s1600-h/10.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRXr4oA30hjv7OG0-rBdbehi87aR84nBDGsmPH_iuEFB854FXZyo3yTSrxWiIejCGZmgILVpDaZA_VNVex9qi_173PHnLSvDCtBhmcRhDQVB6b-dHlgKnZVQ1Nm2pq_SzItchBEbZZBE/s400/10.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5304024448451051682" /></a>Tiny bakeryhttp://www.blogger.com/profile/02483234632690028062noreply@blogger.com1tag:blogger.com,1999:blog-4139502088218288929.post-9944765773005156152009-02-09T04:05:00.000-08:002009-02-09T05:55:03.100-08:00More than softness.....Soft PretzelsI am a hard pretzel addict!!<br />But this my first to make soft one :)<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9RcoL_PDMHEJG2PXEjOgax5slq6PLSq77p_PJtsQ0277_QwWTAD8i5KC8Gqis7truUkZ3S_7N3uZT_m1iiLZ_U2SL8cShvQW_kaO2brJO7IeNrWLpF65W0Cm5O3l473hv0W1Y1W6pno/s1600-h/1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9RcoL_PDMHEJG2PXEjOgax5slq6PLSq77p_PJtsQ0277_QwWTAD8i5KC8Gqis7truUkZ3S_7N3uZT_m1iiLZ_U2SL8cShvQW_kaO2brJO7IeNrWLpF65W0Cm5O3l473hv0W1Y1W6pno/s400/1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5300787464402032962" /></a><br /><br /><br /><br /><br />This recipe is super easy and extraordinary flavor in these pretzels! <br />They remind me of wonderful pretzels from street vendors German many many years ago. <br />It is no different taste from any soft pretzel I've had from Auntie Anne's but so worry even the ugly one i made!! :P<br /> <br />The water bath gives a slight crunch to the pretzel soft and crunchy. What more could one want? The only problem is wanting to eat the entire batch as they come out of the oven. For that fact alone, these will have to be a once a month treat!<br /><br /><br />6 gram Instant dry yeast <br />110 ml. warm water (110 degrees to 115 degrees) <br />30 gram sugar <br />1/2 tbsp olive oil <br />1/2 tsp salt <br />2 cups all-purpose flour <br />250 ml. water<br />25 gram baking soda<br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxY-iFsNLcD3wcUAk0xt0z0LpZCVSgeUFH6St4sIZm2I9A1KuYv_ZZaFeHaVEWnvsqC2qSX_3G35kvXBfU27J0W-KyzvKk7lo1HgyDtk7k0Ddebm9SEmFnR81iaFeAqv9ByTvtwczYD8c/s1600-h/6.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxY-iFsNLcD3wcUAk0xt0z0LpZCVSgeUFH6St4sIZm2I9A1KuYv_ZZaFeHaVEWnvsqC2qSX_3G35kvXBfU27J0W-KyzvKk7lo1HgyDtk7k0Ddebm9SEmFnR81iaFeAqv9ByTvtwczYD8c/s400/6.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5300790392707169554" /></a><br /><br />Dissolve the yeast in the warm water and let stand for 10 minutes. Add the vegetable oil, salt and 1 1/2 cups flour. Stir togrther until thoroughly combined. Add remaining flour and knead dough for 10 minutes. Let the dough rest for 1 hour.<br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7H84K9IlxfXgKIse9eiZZwqbIMS_3DHf0JkXWa7zUhMe_qHoYhp82aNHNPRju_7e9MbHqIe2Neq-Uo42Yjf4iHDCGn7s1cDh9Rux0eELDMqcdiajzu5Ejp_Vv6DJ2AIrn9R6pmV23Wno/s1600-h/12.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7H84K9IlxfXgKIse9eiZZwqbIMS_3DHf0JkXWa7zUhMe_qHoYhp82aNHNPRju_7e9MbHqIe2Neq-Uo42Yjf4iHDCGn7s1cDh9Rux0eELDMqcdiajzu5Ejp_Vv6DJ2AIrn9R6pmV23Wno/s400/12.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5300792229773434962" /></a><br /><br />Divide the dough into 8 equal shapes and reform them into small balls. Let them rest for 15 minutes. Roll them into 18″ lengths and form them into pretzel shapes or cut each length in half to make sticks. Preheat oven to 400 degrees.<br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh4OXk18e5vI2gS-4qYPeU1VU4Y0f-LnP4J1XemBd8LLAjczFt-QCgxyqiET5k_EsK9imKcAQdqej3WiEjCzgvAr0C3J3fvD-RyT7EBrJdZPcXKvPgwyKUW4UquPfO2R4Hk8UBTGnFBrQ/s1600-h/11.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh4OXk18e5vI2gS-4qYPeU1VU4Y0f-LnP4J1XemBd8LLAjczFt-QCgxyqiET5k_EsK9imKcAQdqej3WiEjCzgvAr0C3J3fvD-RyT7EBrJdZPcXKvPgwyKUW4UquPfO2R4Hk8UBTGnFBrQ/s400/11.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5300793507654208610" /></a><br /><br /><br />In a large pot, place the baking soda and water to dissolve. <br />Add the pretzels to the soda water for 1 minute. Remove and place on a greased sheet pan. Bake for 12 minutes.Brush with melt butter and sprink with cinnamon sugar.<br /><br /><br /><br /><br /><br /><br /><br /><br />and that's it!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZeBoeqC1lfXYHOJaaNy0YY0si-RrDsMWvmA167P2l29fB12Q5JvqoC48d6a6v5CTjjNJycMtsVrSgELGhiGtGErnkz3PMFJTPKI4GPQ56zQPBRgCufzKWWvAcHU_H5pKn7q-DW7I4s6c/s1600-h/15.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZeBoeqC1lfXYHOJaaNy0YY0si-RrDsMWvmA167P2l29fB12Q5JvqoC48d6a6v5CTjjNJycMtsVrSgELGhiGtGErnkz3PMFJTPKI4GPQ56zQPBRgCufzKWWvAcHU_H5pKn7q-DW7I4s6c/s400/15.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5300793787602708658" /></a><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifFGMY9Fca_azNA2w1RYxbF9YgAYb5QGl-_IlL6EC8BCrt-iJgRpvZv5gQRWeurtzUjJpoVaGV-0qxI7G3T89Q3vDUkEx54fQXd4OB7HP9URPhzBXBjQhO6MOiSu45-PugAkQ-W-cRzw/s1600-h/16.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifFGMY9Fca_azNA2w1RYxbF9YgAYb5QGl-_IlL6EC8BCrt-iJgRpvZv5gQRWeurtzUjJpoVaGV-0qxI7G3T89Q3vDUkEx54fQXd4OB7HP9URPhzBXBjQhO6MOiSu45-PugAkQ-W-cRzw/s400/16.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5300794470540084322" /></a><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGNkOzaeX0PLOK0YATRsDlijneKPPudftsETUJmDJkToL5euhLdb_PfaktnaLnGlGQJzSbFSaY-V0dtAiFbaYNDu6WYmkB6KIAYalIkeieJ_bvuGUeDYrJxemOWgTo7FDiY8P0kTqP7w/s1600-h/19.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGNkOzaeX0PLOK0YATRsDlijneKPPudftsETUJmDJkToL5euhLdb_PfaktnaLnGlGQJzSbFSaY-V0dtAiFbaYNDu6WYmkB6KIAYalIkeieJ_bvuGUeDYrJxemOWgTo7FDiY8P0kTqP7w/s400/19.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5300794952517672674" /></a><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2rWNL2P8oJVF04JTmDn8vYZU9FyA_L2weLAjhXwKeFR4muvOGgfqJF5gBcmPQ6xoUflOtoYTbeCbiRdegvfrZUYh_lWpmn-ybPiYfDR2_qM9W1wvMLPL5fVmL-D4_gWIz9OeytCuLXg/s1600-h/18.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2rWNL2P8oJVF04JTmDn8vYZU9FyA_L2weLAjhXwKeFR4muvOGgfqJF5gBcmPQ6xoUflOtoYTbeCbiRdegvfrZUYh_lWpmn-ybPiYfDR2_qM9W1wvMLPL5fVmL-D4_gWIz9OeytCuLXg/s400/18.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5300795132839564082" /></a><br /><br /><br /><br />You will love it!!Tiny bakeryhttp://www.blogger.com/profile/02483234632690028062noreply@blogger.com1tag:blogger.com,1999:blog-4139502088218288929.post-51324118891180581812009-02-05T04:12:00.000-08:002009-02-05T05:33:37.518-08:00Truffle Tarts with Strawberry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrNhlTPCFKMhxDmJkBH0pdDciJj3h-L3Re07O58vn3kgufnHDY-EpL88mTuawX5qZhK_APCmrrGFBX-L3bCFQPZZ4bshRowH9xphiHQRHEAnLi3EE43NAbF-H9xosNVkzkpg2eRBJYF10/s1600-h/19.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrNhlTPCFKMhxDmJkBH0pdDciJj3h-L3Re07O58vn3kgufnHDY-EpL88mTuawX5qZhK_APCmrrGFBX-L3bCFQPZZ4bshRowH9xphiHQRHEAnLi3EE43NAbF-H9xosNVkzkpg2eRBJYF10/s400/19.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5299294795373378754" /></a><br /><br /><br /><br />Ahhh...Valentine is coming!!<br /><br />but i made this truffle tart for my little party, not for my sweet ^^<br />It's very very for party because it's fast and easy to make.<br /><br />I found this recipe from The show:How To Boil Water :Tyler Florence<br />I have made this recipe many times before and realized my mistake about truffle.<br /><br />Truffle mixture was tough to pipe out and it was difficult to make it look pretty but the taste was good.Don't let the truffle mixture cool. Before you start the truffle mix, prepare the crust and put it in the tins and have everything ready. Then go ahead and make the truffle mix. Immediately, put it into a plastic ziplock bag and begin piping. If you feel that the mix is starting to get hard, throw it in to the microwave for 5 to 10 sec. I used strawberries instead of raspberries and chocolate oreos for the crust. Also used with mini muffin trays.<br /><br /><br /><br />Let's go!!<br /><br /><br /><br />For crust<br /><br />1 1/2 cups fine chocolate wafer crumbs <br />6 tablespoons melted butter <br />6 fresh Strawberry, plus extra for serving <br /><br />Use a fork to mix together the chocolate wafer crumbs and butter. <br />Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you'll need this overhang to remove the tarts). Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches. Place a berry in the center of each crust.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqWX51L04HWzWeSM4MbnMuXHc5GLBxBzbT4SvDjn3JHCKkbcfgWnss3pAeeIL3TulWf1Ve65hEOmMYEh52tqA0_cNG6xiZXzsRKZkinKfGIwOJf8LriGiswA1hY_pHjPTSahyo3vjq_s/s1600-h/5.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqWX51L04HWzWeSM4MbnMuXHc5GLBxBzbT4SvDjn3JHCKkbcfgWnss3pAeeIL3TulWf1Ve65hEOmMYEh52tqA0_cNG6xiZXzsRKZkinKfGIwOJf8LriGiswA1hY_pHjPTSahyo3vjq_s/s400/5.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5299293450478173714" /></a><br /><br /><br /><br />and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvPj6kxI88zAaUcFdZoobQb2e_Bndy1xM0nluvyUwobqr-Aovh2kw5bxyWu2546l6r-kyGrt7g3yy3VeL3WjBfounrCxmSWHUOOdmDQuiZESnDtGeZTw3UkEZSr9x83V_nuA211tHLQ7E/s1600-h/10.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvPj6kxI88zAaUcFdZoobQb2e_Bndy1xM0nluvyUwobqr-Aovh2kw5bxyWu2546l6r-kyGrt7g3yy3VeL3WjBfounrCxmSWHUOOdmDQuiZESnDtGeZTw3UkEZSr9x83V_nuA211tHLQ7E/s400/10.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5299293760116509666" /></a><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhqCrnTTJ6SNTS6PdkGFV0icowtQ-ESIar3eIngwjIJ0lrZcaDj5E1WFk6rfijA51DkcNU0WGbU9ChSMvbxx7wapqBkxT72NetS44jx2QwPhbdgI-IYVwQJk9SDS-QbG-6Gnw7rnRxS50/s1600-h/11.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhqCrnTTJ6SNTS6PdkGFV0icowtQ-ESIar3eIngwjIJ0lrZcaDj5E1WFk6rfijA51DkcNU0WGbU9ChSMvbxx7wapqBkxT72NetS44jx2QwPhbdgI-IYVwQJk9SDS-QbG-6Gnw7rnRxS50/s400/11.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5299294105742244290" /></a><br /><br /><br /><br /><br /><br />For filling<br /><br />1/2 cup heavy cream <br /><br />8 ounces good-quality (70 percent) bittersweet chocolate, chopped <br /><br />1 teaspoon pure vanilla extract <br /><br />1 tablespoon rum<br /><br /><br />In a saucepan, bring the cream just to a simmer over low heat. <br />Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiStUfrvK6cNruGDV1kyWULh4V_rMMe5zdgZSbnPyXuOPkX9SyZWHAxpNKGZMGrUjGARGP_DMSfrKD1E6JkU7pV_zpSmENThJlJYMIDIlSASDq9m5Ld4kSzzqgEmDjwH0t30ixMFScehk/s1600-h/9.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiStUfrvK6cNruGDV1kyWULh4V_rMMe5zdgZSbnPyXuOPkX9SyZWHAxpNKGZMGrUjGARGP_DMSfrKD1E6JkU7pV_zpSmENThJlJYMIDIlSASDq9m5Ld4kSzzqgEmDjwH0t30ixMFScehk/s400/9.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5299289351707531026" /></a><br /><br /><br /><br /><br /><br />And that's it!!<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVE8bH8yJZ2Vlk5w3xFG2l9cm0OeGm2NP3UaH0q12lH5WqLnykF5BK9-ZqDdLs4ygp57xhU_FJ2dHokraElPy3Xbbm7qtFWcswyeVtHtWcPdbdCfvTjz8IgDp0XQvwtdj7Yc8wVWoJ9L0/s1600-h/14.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVE8bH8yJZ2Vlk5w3xFG2l9cm0OeGm2NP3UaH0q12lH5WqLnykF5BK9-ZqDdLs4ygp57xhU_FJ2dHokraElPy3Xbbm7qtFWcswyeVtHtWcPdbdCfvTjz8IgDp0XQvwtdj7Yc8wVWoJ9L0/s400/14.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5299294433204713314" /></a><br /><br /><br /><br /><br />wanna be my sweet? ^^Tiny bakeryhttp://www.blogger.com/profile/02483234632690028062noreply@blogger.com2tag:blogger.com,1999:blog-4139502088218288929.post-75082609911351161792008-12-19T07:42:00.000-08:002008-12-19T17:11:33.983-08:00Financier...my love at first bite<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV1Zz2afnLGzY4Ndvd56jRohdoBGpO7He-SarQ-rq82P1U63hsvHtctoFNsEBL33t8oAivDjExsO2xwIUKd2cCKzpWl0ZHzq7kJnreOh1fQ4QyxZP8mXTced91VPhy4CTR3ovcKfw0mGk/s1600-h/15.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV1Zz2afnLGzY4Ndvd56jRohdoBGpO7He-SarQ-rq82P1U63hsvHtctoFNsEBL33t8oAivDjExsO2xwIUKd2cCKzpWl0ZHzq7kJnreOh1fQ4QyxZP8mXTced91VPhy4CTR3ovcKfw0mGk/s320/15.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5281563933875796354" /></a><br /><br /><br />First time i've eatten it, i knew that this is my dessert!!! haha<br />but i don't know how can i call this "financier" cookie or cake.<br /><br />Some financier recipe are a sort of sponge cake batter made <br />with almond powder and whipped egg whites it's soft and flakly <br />but Dorie let me know how to make financiers in their best!<br />accually, better than every recipe i've ever try, haha <br />a texture is something of a cross between the two,how can i say...i love it haha:) crisp crust but soft interior <br />i made for my mom's birthday party last year<br />she told me that "wow, your soft cookies are so yummy, but next time can you make crispy one for me" ...oh, mom - -"...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbOg09MivlymkL2g7cM9tkp2SQx_K25l8cM3QT6iuzasdmByuNr2DmOGIhFO2rw_rMOaQYT9-WINROEQ6GITwOc4fjoQLuveypfmsl7yeuZ6Yuh71tTjoV_svNa-DdvNCocH-PzKkpdQY/s1600-h/21.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbOg09MivlymkL2g7cM9tkp2SQx_K25l8cM3QT6iuzasdmByuNr2DmOGIhFO2rw_rMOaQYT9-WINROEQ6GITwOc4fjoQLuveypfmsl7yeuZ6Yuh71tTjoV_svNa-DdvNCocH-PzKkpdQY/s320/21.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5281564205624075538" /></a><br /><br />because the egg whites on tihs recipe are not whipped,only simply stirred into the batter over a gentle heat, and you have to cook butter until it reaches the point of being brown butter, i love the nutty and rich flavor of brown butter so much coz they always make me hungry!!<br /><br /><br />Today i make it in boat-shaped coz i didn't have rectangular financier molds,<br />Ahhh not important for me!!!<br />and i have some fruit on top of the batter,like a friands <br />that i made last blog<br />It's not a classic way,but works pretty well :)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDSU-5RUIUYraQywdF5A4JCb1m2Z9agehlIJ6xFxpOi_mGZ6xsWzbbNdWP3xhndxnUhB2MD1iMF0xSWBM_xz4RDHXixELfS_OHq2g6w0Zu-ub8pe9Abus7sVCNsHCp1X4bTHc6VzmfbLM/s1600-h/12.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDSU-5RUIUYraQywdF5A4JCb1m2Z9agehlIJ6xFxpOi_mGZ6xsWzbbNdWP3xhndxnUhB2MD1iMF0xSWBM_xz4RDHXixELfS_OHq2g6w0Zu-ub8pe9Abus7sVCNsHCp1X4bTHc6VzmfbLM/s320/12.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5281564558294560450" /></a><br /><br /><br />I found a classic French financier recipe from Dorie Greenspan's blog <br />This Poujauran-Greenspan financiers recipe was printed in "Paris Sweets"<br /> <br />FINANCIERS<br />Adapted from Paris Sweets, Great Desserts from the City’s Best Pastry Shops<br />by Dorie Greenspan<br /><br /><br />Makes 12 cookies<br /><br />1 1/2 sticks (6 ounces; 180 grams) unsalted butter<br /><br />1 cup (200 grams) sugar<br /><br />1 cup (100 grams) ground almonds<br /><br />6 large egg whites<br /><br />2/3 cup (90 grams) all-purpose flour<br /><br />Put the butter in a small saucepan and bring it to the boil over medium heat, swirling the pan occasionally. Allow the butter to bubble away until it turns a deep brown, but don’t turn your back on the pan – the difference between brown and black is measured in seconds. Pull the pan from the heat and keep it in a warm place.<br /><br />Mix the sugar and almonds together in a medium saucepan. Stir in the egg whites, place the pan over low heat, and, stirring constantly with a wooden spoon, heat the mixture until it is runny, slightly white and hot to the touch, about 2 minutes. Remove the pan from the heat and stir in the flour, then gradually mix in the melted butter. Transfer the batter to a bowl, cover with plastic wrap, pressing it against the surface of the batter to create an airtight seal, and chill for at least 1 hour. (The batter can be kept covered in the refrigerator for up to 3 days.)<br /><br />Center a rack in the oven and preheat the oven to 400 degrees F (200 degrees C). Butter 12 rectangular financier molds (these were tested in 3-3/4 x 2 x 5/8-inch [10 x 5 x 1-1/2-cm] rectangular molds that each hold 3 tablespoons), dust the interiors with flour and tap out the excess. Place the molds on a baking sheet for easy transport.<br /><br />Fill each mold almost to the top with batter. Slide the molds into the oven and bake for about 13 minutes, or until the financiers are golden, crowned and springy to the touch. If necessary, run a blunt knife between the cookies and the sides of the pans, then turn the cookies out of their molds and allow them to cool to room temperature right side up on cooling racks. <br /><br />I add fresh nectarine and strawberry on top of the batter in the mold, pressing them down gently to partially settle into it<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBpSvYaZfjNFs7tQ4UFzu7svC9Evg-wikeIaPZKQwMkzPjklouMOVNpn_uT_K-jw3StZnOKDN2gzGxwL0jxvdmOLeiHysGTB8iSrqm0HrsgLgwly3gqXKk3SUYeU1eJZbBkt2PJhT6vg/s1600-h/13.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBpSvYaZfjNFs7tQ4UFzu7svC9Evg-wikeIaPZKQwMkzPjklouMOVNpn_uT_K-jw3StZnOKDN2gzGxwL0jxvdmOLeiHysGTB8iSrqm0HrsgLgwly3gqXKk3SUYeU1eJZbBkt2PJhT6vg/s320/13.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5281565145860570498" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br />And.....that's it!!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3SnaY3JL5SXrhPBN_-QnYYarjxsDkbj_0M6fuUerjxixr4orNk8i1bwZVcXDbMpwTDOwffFZ4yMM_lOeHhg56ZR0-aTUyJ49ZMio2Kis_ztMuGNMMMM_viYhyLHxk6H9svB4TKSCFEAg/s1600-h/16.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3SnaY3JL5SXrhPBN_-QnYYarjxsDkbj_0M6fuUerjxixr4orNk8i1bwZVcXDbMpwTDOwffFZ4yMM_lOeHhg56ZR0-aTUyJ49ZMio2Kis_ztMuGNMMMM_viYhyLHxk6H9svB4TKSCFEAg/s320/16.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5281565702099762130" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br />Wanna try some ?, hehe<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwhtWFrYWwLUxcHgZYsyNYWFJoKXFCwE3yYmRYrLwwKEKmeQnVB7POVpPvd1QGglIsYi0SeTPs6PGTbB6zTvUbe3MxXBUtdMwuViyoLwqPpOk8jgpPLpsm4_pt_-XlkSs3uqR4XkJvAk/s1600-h/20.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwhtWFrYWwLUxcHgZYsyNYWFJoKXFCwE3yYmRYrLwwKEKmeQnVB7POVpPvd1QGglIsYi0SeTPs6PGTbB6zTvUbe3MxXBUtdMwuViyoLwqPpOk8jgpPLpsm4_pt_-XlkSs3uqR4XkJvAk/s320/20.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5281565976421596242" /></a><br /><br /><br /><br /><br /><br /><br /><br />Enjoy eating and baking!!Tiny bakeryhttp://www.blogger.com/profile/02483234632690028062noreply@blogger.com5tag:blogger.com,1999:blog-4139502088218288929.post-81440315606223713922008-12-12T02:23:00.000-08:002008-12-12T08:24:13.469-08:00..Friands...mini sweet...big taste<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnpmnbpadV5mHZVDp4siBzGEZsxJduNeA8LjjLMS9FUXAf-SLg7QiZbDBrSnFO24OqNEeQd48BzGz47gx1LG8dgpdi1tW5CpBfrAKRTUXVOcebJgaz25QuX5lxCye521_m1Fbaypjuzz4/s1600-h/muffin6.JPG"><img id="BLOGGER_PHOTO_ID_5278936122675633554" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnpmnbpadV5mHZVDp4siBzGEZsxJduNeA8LjjLMS9FUXAf-SLg7QiZbDBrSnFO24OqNEeQd48BzGz47gx1LG8dgpdi1tW5CpBfrAKRTUXVOcebJgaz25QuX5lxCye521_m1Fbaypjuzz4/s320/muffin6.JPG" border="0" /></a> This is one of my favorite sweet from my little kitchen, "Friands" I always have them with tea to call up my morning haha!!
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<br /><div>sometimes called a financier, originated in France but has become most popular in Australia and New Zealand. My friend told me that Friand from Oz, Financier from France.</div>
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<br /><div>It's good for me to know coz I love both of them, haha</div>
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<br /></div><div>The friand is small, mini oval shape, moist, dense, rich almondy flavor, so can never stop at just one. Wonderful to eat it fresh out of the oven, with teaspoon of jam drop.</div><div>The different between Friand and Financier is brown butter, I'll talk about it next blog :)</div>
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<br />Friands have additional flavorings such as coconut, chocolate, fruit, and nuts.For me I prefer fresh or frozen blueberry on top of the batter in the mold. I also add a dollop or two of jam right on top. That works pretty well too, maybe just for me haha, I think the best way is just do the way you like it :)</div>
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<br /> </div><div>Ingredients
<br />180 g butter
<br />200 g icing sugar
<br />60 g plain flour, sifted
<br />120 g ground almonds
<br />5 large egg whites</a>
<br />1 teaspoon grated fresh lemon rind</div>
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<br />- Heat oven to 200 degrees C.
<br />- Melt butter and allow it to cool.
<br />- Butter muffin tin moulds (I used individual oval baking moulds )</div><div>- Sift icing sugar and flour into bowl, mix in the ground almonds.
<br />- Lightly beat egg whites with a fork, fold them into dry ingredients.
<br />- Add melted butter and orange rind, mix well.
<br />- Fill each mould with mixture and frozen blueberry on top of the batter</div>
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<br /><div>- Bake on the middle shelf of oven for 10 minutes.
<br />- Turn tray around, and bake for another 5 minutes, till tops are golden, and springy to the touch.
<br />- Leave in the tins for 5 minutes, then gently unmould onto a wire tray and leave to cool.
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<br /><div>And.........that's it!!!!!</div>
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<br /><p> </p><p>Enjoy baking and Eating :)</p><p> </p><p> </p><p> </p>Tiny bakeryhttp://www.blogger.com/profile/02483234632690028062noreply@blogger.com6