文章分類: I love to eat (tin tin 在想)

Egg custard tarts (蛋撻) (5)

tintin0661 — Sun, 08 Mar 2009 00:08:25 +0800

I think keeping the dough in the freezer for a week has helped the egg custard tarts to become flakier. You can really clearly see the different layers now!

Egg custard tarts (蛋撻) (4)

tintin0661 — Fri, 20 Feb 2009 16:45:49 +0800

I cannot help it that I love egg custard tarts! So I made them again. Haha.

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Flaky curry puffs (咖哩酥)

tintin0661 — Wed, 18 Feb 2009 02:08:23 +0800

I just wanted to eat something spicy today. When I found a recipe for making flaky curry puffs, I gave it a try. The dough for making the puffs required more time to make than the one used for making wife cakes (老婆餅). The dough for both pastries consists of a so-called water dough and a oil dough. In contrast to the wife cakes, the water dough for the curry puffs contains yeast. Therefore, the dough has to prove which takes about two hours.

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Egg custard tarts (蛋撻) (3)

tintin0661 — Mon, 16 Feb 2009 07:42:38 +0800

I know I made egg custard tarts again! Three times is enough now. Really! When I was making the tarts, I found out that I ran out of white sugar. So I used brown sugar for making the filling instead. As you may have guessed, the egg custard tarts did not quite look like what they should have looked like. I later found out that I could have used cane sugar....

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Egg custard tarts (蛋撻) (2)

tintin0661 — Sun, 15 Feb 2009 07:17:12 +0800

I kind of like making something a few times consecutively. It is probably because I think I am a perfectionist. I have to keep doing the same thing over and over again, until I get it right. The second time of making egg custard tarts went better. I made five batches of dough and stored them in the fridge. And today I only used two batches of the dough to make two dozens of egg custard tarts. I baked the tarts at a lower temperature (180 degrees Celsius) to avoid the caramelization of the egg custard filling.

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Egg custard tarts (蛋撻)

tintin0661 — Fri, 13 Feb 2009 22:15:49 +0800

I did not know that making egg custard tarts is so much easier than making wife cakes. It took me less time. And I could keep the dough in the fridge until I had time to bake the tarts.

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Pandan chiffon cake (2)

tintin0661 — Fri, 13 Feb 2009 03:13:56 +0800

I tried to make a pandan chiffon cake from scratch. The recipe I used was supposed to be okay. I did everything according to the instructions. I think I used a too small chiffon cake form. So actually, the cake should rise more than it did. And the bottom part of the cake was not fully cooked.... Also, I used cake flour for making the cake instead of plain flour, so my cake was more spongy than it actually should be.

Pineapple bun (菠蘿包)

tintin0661 — Fri, 13 Feb 2009 02:55:56 +0800

I have always loved eating pineapple buns, especially the ones with coconut filling. Though I have found recipes for the pineapple buns on the internet, I have never had the courage to make them. Haha. So today I tried to make it. Well, the buns I made did not turn out to be okay. First of all, I did not have bread flour at home, so I used plain flour instead. But that was stupid, because after I let the dough ferment for the first time, I already knew it was too soft...... So I put the dough in cake forms my mum bought in Hong Kong instead. And my pineapple buns looked more like muffins than buns. Haha.

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Pandan chiffon cake

tintin0661 — Sun, 08 Feb 2009 07:22:23 +0800

The first time I tasted the pandan chiffon cake was when I first came here to live. It looked kind of funny to me, because it was green. My mum immediately thought food coloring was used to make the cake look green. All we knew about it was that Chinese people from Indonesia liked to make it. Well, the cake looked green, because pandan was used. Pandan is a tropical plant that is used in Southeast Asian kitchen. The pandan chiffon is green, because of the chlorophyll from the pandan juice. At least if you make the cake from scratch.

The pandan chiffon cake I 'made' today was not made from scratch. I used a cake mix instead. The ingredients I had to add were 7 eggs (approximately 400 grams), 150 mL of coconut milk, and 3 tablespoons of water.

This is the pandan chiffon cake mix I used.

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Sponge cake (海綿蛋糕)

tintin0661 — Wed, 04 Feb 2009 04:37:20 +0800

When I was surfing on the internet, I found a recipe for making sponge cake using the 'whole egg method'. With this method, the egg white and yolk do not need to be whipped separately, so it saves time. The only drawback is that the texture of the sponge cake is a little more coarse. I found a pretty detailed series of videos on how to make a sponge cake in Cantonese here. It is pretty useful.

The ingredients you need are cake flour, sugar, eggs, and olive oil/melted butter. The amount of the ingredients needed can be easily calculated based on the weight of the number of eggs you want to use for making the sponge cake.

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Nougat (鳥結糖)

tintin0661 — Tue, 03 Feb 2009 04:44:20 +0800

Since my mum loves nougat and I found a very easy recipe on the internet, I tried to make it. It is so simple that I think anyone can make it. The ingredients you need are marshmallows, milk powder, almonds and icing sugar. I could not find white marshmallows and milk powder, so I used colored marshmallows and coffee creamer instead. Because it was not as sticky as expected and I did not want to make the nougat too sweet, I did not use icing sugar.

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More and more 老婆餅

tintin0661 — Wed, 14 Jan 2009 09:28:46 +0800

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馬拉糕

tintin0661 — Tue, 13 Jan 2009 21:01:51 +0800

I tried to make 馬拉糕 again using the same recipe as before. This recipe came from 何家私房菜:

低根麵粉 100 gram, 蔗糖 80 gram, 吉士粉 10 gram, 蛋 3 隻, 牛油 60 gram, 發粉 (baking powder) 1.5 茶匙, 水 2 湯匙

I increased the amount for each ingredient used though. Maybe that is the reason that the 馬拉糕 did not turn out to be as spongy as before. And it was a bit too sweet, though I used a little less sugar than required.

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老婆餅 - Third attempt

tintin0661 — Mon, 05 Jan 2009 21:25:13 +0800

Yeah! Three must be a lucky number! My effort in making 老婆餅 has finally paid off. I made 36 of them this time. It took me nearly 5 hours to make them....

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老婆餅 - Second attempt

tintin0661 — Fri, 02 Jan 2009 06:09:55 +0800

I tried to make the 老婆餅 again. This time they taste much better. Though I am saying it myself. Haha.

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