caramel apple pie

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Bondi

No Bullshit, photos first!

I will do the bullshit

appetizer, from left to right, beef tenderloin with mango($: I believe it's peach)?

middle mushroom, right salmon salad 

coffee before dinner-caffe macchiato

Cappuccino

Gnocchi with cheese n snail

http://www.youtube.com/watch?v=uPjaW818Sek how to pronounce

Main:

Lamb Rack

Steak

Blue berry cheese cake

just cheese cake?

Gonna try this one next time?

Lemon tart

It is still in the oven......

it's out now, but I think it might not just set.

yessssssss, i am right, the first attempt, .......

中間未set , 睇電視話, 一路check住中間個溫度, 70度拎番出黎就O岩O岩好

或者我個溫度計唔準啦, 個邊邊就好, 中間就唔得
仲有個皮都係, 未焗得夠


第2次, 今次扮蛋撻, 細個D易控制, 個皮今次好正.

Recipe tbc

The never success puff pastry

看似簡單的puff pastry, 睇食譜睇片覺得好簡單, 其實可以整死人

面對住千千萬萬個recipe, 都唔知邊個係堅, 邊個係流

有D塊水皮入面有牛油, 有D冇 請指教

有D用高根粉, 有D用普通粉

暫且唔理D材料

整一塊pastry 絕對係吃力不討好的工作, 唔係話付出左努力就可以得到回報

即係好似人手打蛋白咁, 你打成個鐘, 都唔代表會發得起

就算塊皮最後成功左, 世人係唔會知道佢出現背後所付出既代價

或者我整左咁耐, 就係教識左我點樣去欣賞一塊好食既puff pastry, 唔係就咁食左佢就冇左件事

突然間好多野諗, puff pastry 永遠都係配角, 但係冇左佢舊甜品就即刻收皮

puff pastry 之所以能夠成為puff pastry, 係因為佢精密既結構

大多數既甜品, 都係將材料mix到得番一樣野

但係佢唔係, 慢慢一次一次咁對摺, 令到牛油同面粉一層一層間開, 到最後焗完皮中間出現一層一層既空氣,達至鬆脆既效果

好啦吹完水, 講我點解失敗

1.趕

如果你係冇咩時間既, 就真係落街買算數啦, 最基平既一塊, 請最少預留3個鐘既時間
每一次摺疊後, 一定要比舊面休息, 同埋要雪番凍佢, D牛油先唔會變左流質

2.技術

點樣去用支面粉棍(佢個名係唔係咁), 其實係好大既學問, 兩隻手點樣每一下都平均用力, 將塊皮慢慢咁變番平, 大力左, D牛油會由水皮入面飛出黎, (我已經衰O係lee 樣好多次), 細細力, 又會整到佢一舊舊

O係長達3個整既整皮過整入面, 真正要落手做既, 可能係得15-20分鐘
但係O係lee15分鐘入面, 一個錯都唔可以犯, 如果唔係就冇得番轉頭, 這就是酥皮的可怕之處

最惡頂既係, 你整完塊皮, 先發現原來點樣小小心心去用塊得來不易既皮, 先係最大既難題

預告, 今日星期要再次挑戰!

CLOTTED CREAM

今日咩都冇整, 講下遙遠既clotted cream

點解英國人好地地有牛油唔用, 要去發明clotted cream

其實琴日買完黎試之後, 就係cream既味(即係冇乜味) , 牛油既質地

以前D英國人整野食真係整到冇野好整, 咁鬼得閒

wiki係話佢地D奶多到唔知點用好, 就咁樣玩下玩下玩出黎

唔想次次用七十蚊既我, 想試下自己整唔整到

幾個月前, google教我用低溫焗D cream 8個鐘, 即刻放棄左


O岩O岩睇,wiki又話, clotted cream 係made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. 


我又唔知邊度睇到個網話 waterbath 1個鐘, cool 2個鐘, 雪番12個鐘


又咁O岩屋企有就過期既cream , 就試下煲煲佢 


結果, 我相都費事影


個面頭的確係clot左層野, 但係底D cream 又仲O係流既


雪完第2日就係個面就變左堆好粉既野, 一放上熱野度就變番做liquid


食落又唔係牛油既質地, d cream 又怪怪地(唔知係唔係因為過期)

個conclusion 就係失敗啦

琴日睇多幾個教人整clotted cream既recipe. e, 人地係water bath 12個鐘wor, 唔通我之前睇錯
 痴線, 我諗一係食少D, 一係買算啦, 12個鐘你唔好玩我, 媽媽真係會鬧

另外waterbath 12個鐘應該係幾堅, 因為youtube 係搵唔到片教你整clotted cream

Little recipe on panna cotta

Let's build the habit, if I got nth on the planning may be I can still put a recipe here for reference.

Start with an easy one.

Panna Cotta (for 2-4)

Single Cream 250ml
Milk (better with full cream) 50ml
Sugar 50g
Rum 1-2 table spoons
Gelatine 2 sheets, approx 10g

Method:

Heat cream, milk and sugar until hot, with little bubbles and smokes, add the rum. Taste.

Leave the heat and stir in the gelatine.

Pour it in a cup, then fridge it until set.

Done

Could add some thickened juice on top (all kind of berries). Boil juice with sugar until it reduced and thickened.
And then may add a little bit of chocolate decoration.