Friday, December 23, 2005
Christmas cake
This is my first time to use whipped cream. (I used to use icing for my cake decoration.) It’s so hard to handle. Well, even though the cake does not look good, we will have a nice desert in the Christmas Eve. ^_^
I am so surprising there are cherries in the supermarket. And it is not that expensive! There are just for my cake! I used my favor plum yogurt for the middle layer. I know he will not mind~ ^_^
Merry Christmas to everybody!
Tuesday, December 20, 2005
Sweet Potato Bread
It is so hard to get use to the cold weather when you just came back from Asia. Snowing everywhere! It’s nice and disturbing. Snow is beautiful but I have to shovel. When I am lazy because of the weather, I am gaining weight. >_<
Christmas is coming, what I could make for it? I really hope I could bake some beautiful cookies or cakes. But I am so afraid failure is always around me. : P
Well, look at my breakfast roll, since having bake for a while, the shape looks so ugly…
Saturday, June 18, 2005
Friday, June 10, 2005
Steam Buns (Raisin Starter)
zucchini with chicken
Thursday, June 02, 2005
Sweet Potato (Raisin Starter)
I know they don’t look nice, but they taste not bad!
In the first one, sweet potato puree has 37%, white sugar, ginger candy, and water. In the second one, it has 17% sweet potato, brown sugar, 10% whole egg, cranberry, and the rest is water. From the ingredient, you can tell which one is tastier~ well; the first one can taste the sweet potato flavor, more softly. But the second one has the egg’s flavor; the sweet potato here is just for the texture, no taste at all!
I like the second one better, in my own opinion,
-- The bread with egg has the tender texture, smells good. The bread with only water is soft only.
-- White sugar is only for the sweetness. But the brown sugar gives the bread one nicer aroma; I think I will keep on using brown sugar only.
-- For the first bread, the sponge with Raisin starter raises 9 hrs (over night). But for the second one, the sponge with Raisin starter raises 9 hrs, and then in the Fridge over night. The following are the same - the 1.5 hrs for the first rise for the bread dough (with the oven warmed, around 30 C), 2-2.5 hrs for the second rise (room temperature, around 23 C).
Not only from the picture, I also can taste the second bread has more air in it! What a surprise discovery! How about extend the first rise of the bread dough in low temperature?
Hahaha… more experiment needed~ ^_______^
Wednesday, June 01, 2005
Purple Rice (Raisin Starter)
Today, I read a baking book in Chapters. It says, the starter is unpreditable. Different people, in different house, at different time, can make different taste of bread! This is so true. And that is why I love my starter. It always give me surprise about the texture of my bread.
This time, I added 80G of cooked purple rice in the bread dough (300G flour). The bread didn't disapponted me. the texture is so soft, with the chewy purple rice. Nice~
Sticky Rice
Monday, May 30, 2005
GreenTea (Raisin Starter)
I am falling in love with my Raisin Yeast! I am trying to use it everyday. To me, it’s alive. If I didn’t pay attention to it, it will play stubbing. The texture of the bread will task awful! But if I use my care to make the bread with the yeast, the yeast will be very happy! The bread is delicious!!!
Yesterday, I made two kind of bread with my Raisin Yeast. But they all fall! One didn’t rise well. The other one is, tasting so bad! I don’t know how to describe that texture, just tastes awful! >_<
This one is green tea taste with apricot. Even though it doesn’t look nice, but that is the texture I want! It’s soft and puff. The lightly sweet green tea taste with a little sour of the apricot, makes me can not stop to eat it. Feel so good when the bread is success!
Tuesday, March 29, 2005
Smoke Turkey Breast
Oak Meal Raisin Cookie
Butter: 115g
Salt: ¼ tsp
Sugar: 100g
Egg: 1
Cake flour: 150g
Vanilla Extra: few drops
Baking Soda: ½ tsp
Oak & Raisin: 150g
(I added some walnut and apricot, the total is still 150g)
- Butter and sugar mix well
- Add the egg, mix, then the oak & raisin, mix well again
- Stir in the flour, salt and baking soda (sifted)
- Spoon the cookie dough onto the baking sheet. Use your palm to press the dough down.
- 400F 10 minutes, 180F 10 minutes, then leave in the over for another 10 minutes.
- Serve cool
Potato Cream Cheese Filling
All Vegetable Power Bread
Sunday, March 27, 2005
My First Decorated Cake
Green Tea Cake Roll
Sweet Potato with Raisin
Failed Bread
Green Onion Bread Again
Banana Chiffon
Subscribe to:
Posts (Atom)