Friday, 21 March 2014
Sunday, 3 February 2013
Saturday, 19 January 2013
Sunday, 23 December 2012
Gingerbread man (my version)
Ingredient:
For 50 2-3 inches cookies
Flour (low protein) 300g-350g
Butter 140g
Brown Sugar/Dark Sugar 80g (dont use white sugar!!!)
Honey 1 table spoon
Egg (whole) 2
Cinnamon powder 2 tea spoons
Ginger powder 2 tea spoons to 4 tea spoons (depends how gingery you want)
Cloves powder 1 tea spoon
Method :
1.Soften butter in room temperature, then cream the butter with hand blender, then add-in sugar, until all sugar dissolved.
2. Add eggs to "1" bits by bits, until all well mixed. Then add honey, until well mixed.
3. sieve all the dry ingredients(flour,Cinnamon powder, Ginger powder, cloves powder and a pinch of salt) into a big bowl.
4. Add "3" into "2" then mix with hands. until a dough form (5 mins at most, or biscuits would become rock), it shouldn't be too sticky. (Add some flour if needed)
5.Roll out the dough in a plastic bag until a 0.3-0.5 cm thick sheet formed. Then put it in fridge to rest for 30 minutes.
6. cut the plastic bag and take the dough out, cut it into desire shape.
7. preheat the oven to 150 degree C. then bake it for 10-12 minutes.
8. Cool down on rack.
Icing:
1 egg white
120 icing sugar
few drops of lemon juice
1. Beat the egg whites until small bubbles form, then add lemon juice and half of the icing sugar.
2. Continue beating and add the remaining icing sugar, until the mixture become very very thick and would not drip even filp the bowl over.
3. Add food colouring. 1 drop of food colouring for each table spoon icing.
For 50 2-3 inches cookies
Flour (low protein) 300g-350g
Butter 140g
Brown Sugar/Dark Sugar 80g (dont use white sugar!!!)
Honey 1 table spoon
Egg (whole) 2
Cinnamon powder 2 tea spoons
Ginger powder 2 tea spoons to 4 tea spoons (depends how gingery you want)
Cloves powder 1 tea spoon
Method :
1.Soften butter in room temperature, then cream the butter with hand blender, then add-in sugar, until all sugar dissolved.
2. Add eggs to "1" bits by bits, until all well mixed. Then add honey, until well mixed.
3. sieve all the dry ingredients(flour,Cinnamon powder, Ginger powder, cloves powder and a pinch of salt) into a big bowl.
4. Add "3" into "2" then mix with hands. until a dough form (5 mins at most, or biscuits would become rock), it shouldn't be too sticky. (Add some flour if needed)
5.Roll out the dough in a plastic bag until a 0.3-0.5 cm thick sheet formed. Then put it in fridge to rest for 30 minutes.
6. cut the plastic bag and take the dough out, cut it into desire shape.
7. preheat the oven to 150 degree C. then bake it for 10-12 minutes.
8. Cool down on rack.
Icing:
1 egg white
120 icing sugar
few drops of lemon juice
1. Beat the egg whites until small bubbles form, then add lemon juice and half of the icing sugar.
2. Continue beating and add the remaining icing sugar, until the mixture become very very thick and would not drip even filp the bowl over.
3. Add food colouring. 1 drop of food colouring for each table spoon icing.
Sunday, 13 May 2012
gnocchi
對gnocchi 的認識,
其實就係薯粉撈面粉, 整個sauce上去, 估計o係以前D窮人食物, 咁多粉, 一定好飽
睇wiki, 佢話其實gnocchi可以由好多野整出黎, 例如芝士, 薯仔, 面包糠
用薯仔係十六世紀當歐洲有薯仔既時候, 先有人無啦啦諗出黎.
我O個日見到包發哂芽既蕃薯, 就O係度諗不如整左佢, 無啦啦諗不如整下 蕃薯gnocchi
之後就搵書睇啦, 原來jamie oilver有教, 就照抄佢, 將所有用薯仔既地方變哂做蕃薯.
1. Bake , 開盡焗爐220度, 洗乾淨薯仔, 用叉係咁吉佢, 搽olive oil o係面, bake for an hour until soft inside and crispy outside, <--- that's for medium size potato, for me, those sweet potatos are like half size of it, so I did it for 30 mins.
It smells nice.
then let it cool down a bit, the cut it in half , scoop the flesh out. And smash it!
for the skins, i just chuck them away, but probably , just probably, I think we could drop them into 100 ml milk, let the flavour infuse into the milk.<---- knowledge from heston.
then season the smash, n add a little bit nutmeg, (i dun have nutmeg, I used cinnamon, maybe it is better for sweet potatos, who knows. )
Then add half of an egg yolk, and a few handful of flour to try to bind the mash. Until something like the above. Until it is not too wet or not too dry. and not sticky. Just feel it.
then roll it out to sticks, then chop them into little boxes, reli small one will do. Test it by dropping it into boiling water, see if it falls apart.
Fridge them for 10 to 20 mins to set
Then i start thinking what sauce will be a good choice. First thing in my mind was never a cheese sauce, may be some herbs. Then finally came up with this. Porcini mushrooms and sage. LOL. IT DOESNT WORK AT ALL. 1.may be i put too much salt. 2.doesn't match.
This was a disaster. End of story...
Not yet. .....
The next day, I came up with another sauce. Apple sauce.
I pureed an apple and cooked it. Until soft, adding a little bit of cinnamon. This time it works, at least it tastes nice. However it looks bad and plain.
Further improvement: May be , may be some slice/dice of duck, could push that to another level.
Cuz duck and apple are friends. Apple ,cinnamon and sweet potato are too.
其實就係薯粉撈面粉, 整個sauce上去, 估計o係以前D窮人食物, 咁多粉, 一定好飽
睇wiki, 佢話其實gnocchi可以由好多野整出黎, 例如芝士, 薯仔, 面包糠
用薯仔係十六世紀當歐洲有薯仔既時候, 先有人無啦啦諗出黎.
我O個日見到包發哂芽既蕃薯, 就O係度諗不如整左佢, 無啦啦諗不如整下 蕃薯gnocchi
之後就搵書睇啦, 原來jamie oilver有教, 就照抄佢, 將所有用薯仔既地方變哂做蕃薯.
1. Bake , 開盡焗爐220度, 洗乾淨薯仔, 用叉係咁吉佢, 搽olive oil o係面, bake for an hour until soft inside and crispy outside, <--- that's for medium size potato, for me, those sweet potatos are like half size of it, so I did it for 30 mins.
It smells nice.
then let it cool down a bit, the cut it in half , scoop the flesh out. And smash it!
for the skins, i just chuck them away, but probably , just probably, I think we could drop them into 100 ml milk, let the flavour infuse into the milk.<---- knowledge from heston.
then season the smash, n add a little bit nutmeg, (i dun have nutmeg, I used cinnamon, maybe it is better for sweet potatos, who knows. )
Then add half of an egg yolk, and a few handful of flour to try to bind the mash. Until something like the above. Until it is not too wet or not too dry. and not sticky. Just feel it.
then roll it out to sticks, then chop them into little boxes, reli small one will do. Test it by dropping it into boiling water, see if it falls apart.
Fridge them for 10 to 20 mins to set
Then i start thinking what sauce will be a good choice. First thing in my mind was never a cheese sauce, may be some herbs. Then finally came up with this. Porcini mushrooms and sage. LOL. IT DOESNT WORK AT ALL. 1.may be i put too much salt. 2.doesn't match.
This was a disaster. End of story...
Not yet. .....
The next day, I came up with another sauce. Apple sauce.
I pureed an apple and cooked it. Until soft, adding a little bit of cinnamon. This time it works, at least it tastes nice. However it looks bad and plain.
Further improvement: May be , may be some slice/dice of duck, could push that to another level.
Cuz duck and apple are friends. Apple ,cinnamon and sweet potato are too.
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