Creme Brûlée

Friday, 9/3/2012
(Hot and Cold Dessert)

Creme Brûlée, also known as burnt cream, is a dessert consisting of a rich custard base topped with a contrasting later of hard caramel. It is normally served cold. The Custard base is traditionally flavored with vanilla, but us also sometimes flavored with lemon or orange zest, chocolate, coffee, pistachio or fruits. 

Creme Brûlée is usually served in individual ramekins. The caramel may be prepared separately and put on top just before serving or the caramel may be formed directly on top of the custard, immediately before serving. Sprinkle sugar onto the custard, then caramelized under a torch or salamander. 

Recipe

(A) Egg Yolk - 6 no, Sugar - 120g

(B) Vanilla bean - 1, Cream - 357g

Heat (B) until almost boil.

Whisk (A).

Add (B) to (A) slowly, mix to a smooth custard.

Strain.

Fill 3/4 full and place in a pan. Cover with foil.

Fill the pan with hot water.

Bake at 150 for 40 minutes or the custard is set.

Cool them in the fridge.

Sprinkle some sugar and caramelize with a touch.

- Picture above -
Over-baked brûlée.
The perfect brûlée should be smooth inside.

Creme Caramel

Friday, 9/3/2012

(Hot and Cold Dessert)

Creme Caramel,
or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to creme brûlée, which is custard with a hard caramel on top. This dessert is eaten throughout the world. 

Creme Caramel is a variant of plain custard where sugar syrup is cooked to caramel stage and is then poured into the mould before adding the custard base.

Creme Caramel is usually cooked in a bain-marie on a stove top to in the oven in a water bath. It is turned and served with caramel sauce on top.

Ingredients:

(A) Sugar - 200g, Water - 100g
(B) Milk - 500g, Vanilla Essence - 5g
(C) Eggs - 4 no, Sugar - 60g
(D) Water - 90g (hot boil water)

:Caramel:
Boil (A) and cook to a golden caramel. Then add in (D). Pour them in a mould and set in the fridge.

:Custard:
Heat (B) to 80 degree.
Mix (C).
Pour (B) to (C) slowly while whisking continuously.
Sieve the custard.
Pour the custard to the mould.
Place the mould in a tray filled with hot water bath.
Bake at 165 until the custard is set, about 30 minutes.
Remove from oven and allow to cool at least 1 hour in the fridge.

To remove creme caramel, slide a knife around the top and the edge of the mould and shake carefully to loosen the bottom. 

Turn it out on the plate with the caramel sauce.

Serve with sugar or tulle garnishes.

Brownies

Thursday, 8/3/2012
(Prepare and Produce Cakes)

Brownies, also known as chocolate brownies, is a flat, baked square or bar introduced in the US at the end of nineteenth century and is popular in both US and Canada during the first of the twentieth century. 

Brownies are usually very dense and heavy, glazed with a rich chocolate fudge or ganache. 

Brownies is like a cross between a cake and a cookie texture. 

The addition of baking powder and the whisking of eggs can make the brownies more cake like and nice to eat. 

Brownies are excellent for desserts, petit fours and can be varied, by changing the nuts or chocolate. 

Recipe

(A) Butter - 290g, Dark couverture - 240g

(B) Eggs - 350g, Sugar - 520g, Salt - a pinch, Vanilla Essence - 5g

(C) Flour - 240g, Walnuts (toasted and chopped coarsely) - 240g

(D) Baking Powder, optional - 10g

• Melt (A) and leave to cool. 
• Mix (B) and combine with (A) after (A) is cool down. 
• Mix in the flour, then the nuts.
• Pour to a silicon sheeted trays
• Bake at 190 for 30 minutes or until it is cooked.
• Remove and leave to cool.
• Glaze with ganache after it has cool down.

Chocolate Mud Cake

Thursday, 8/3/2012
(Prepare and Produce Cakes)

Before Bake

Mud Cake, is a rich chocolate cake which has a very soft, mud like in the centre. 

This texture is a achieve by adding lots of liquid to the cake mixture. 

This results an unbalanced cake formula, therefore structure is too weak to raise the cake. 

It has a excellent eating qualities and are commonly used for wedding cakes. 

After Bake

Ingredients include:

(A) Eggs - 141g, Sugar - 470g, Vegetable oil - 188g

(B) Cocoa Powder - 94g, Biscuit Flour - 283g, Baking Soda - 15g (sift)

(C) Milk - 318g, Sour Cream - 313g

Whisk (A) until pale, add (B) and (C) alternately to (A). 

Pour in moulds. 

(This recipe can produce 2 mould like the picture shown)

Bake at 175 for 40 minutes.


Chocolate Ganache
Ingredients include:
(A) Milk - 100g, Cream - 400g
(B) Nougat - 100g, Dark Couverture - 650g

Boil (A) and pour to (B) slowly.
Stir well.

JUST POUR ABOVE THE MUD CAKE!!!

Braise and Stew

Tuesday, 6/3/2012
(Unit Kitchen)

Today for this class, I have done Osso Bucco, Lamb Roganjosh, Rice Pilaf and Ratatouille.

-- picture on the left --

 *Osso Bucco with Rice Pilaf*

Osso Bucco, is a Italian word for 'bone with a hole', a reference to the marrow hole at the center of the cross-cut veal shank. This is a Milanese specialty of cross-cut veal shanks braised with mire poix, red wine and stock. There are 2 types, a modern version has tomato and the original version does not have. The older version is flavored with cinnamon, bay leaf and gremolata. The modern and more popular recipe include tomatoes, carrots, celery and onion.

*Lamb Roganjosh* 

-- picture on the right --

Lamb Roganjosh,  is a aromatic lamb dish hailing from Kashmir. Rogan means oil in Persian, while Josh means heat, hot, boiling or passionate. Thus, it means cooked in oil at intense heat. Another interpretation of the name is derived from the word 'Rojan', means the color and 'Josh' means passion, hot and red. So, this dish is red in color. The red color is the characteristic to this dish. A modified version of the dish is yogurt based.

-- picture on the left --

*Ratatouille*

Ratatouille, is a traditional French Provencal stewed vegetable dish, originated in Nice. Ratatouille is usually served as a side dish, but it also may be served as a meal on its own, accompanied with pasta, rice or bread. Tomatoes are the key ingredient, with garlic, onion, zucchini, aubergine, bell peppers and herbs. Ratatouille is a dish that is extremely popular with dieters. This is because not only is low in fat and calories, but is actually high in nutrients.

-- picture on the right --

*Rice Pilaf*

Pilaf, is a dish in which rice is cooked in a broth. The rice may also attain its brown color by being stirred with bits of cooked onion, as well as large mix of spices or herbs. The English term, pilaf is directly from Turkish. Depending on the local cuisines, it may contain meats and vegetables.

十二星座心理学

有一种喜悦，叫心花怒放；有一种心跳，叫怦然心动；
有一种默契，叫心照不宣；有一种感觉，叫心有灵犀；

有一种共鸣，叫心心相印；有一种思念，叫朝思暮想；

有一种凝望，叫一往情深；有一种美好，叫相知相守；

有一种爱情，叫白头偕老；有一种幸福，叫有你相伴。

～ 人生的十大难处 ～

1、最难改变的是习惯；

2、最难提高的是素质；

3、最难把握的是机遇；

4、最难控制的是情绪；

5、最难处理的是关系；

6、最难平衡的是心态；

7、最难实现的是梦想；

8、最难遇到的是知己；

9、最难积累的是财富；

10、最难超越的是自己.

面对10难，成功者不断跨越，失败者畏缩不前。

＊ 越成长越该明白 ＊

1、在单位里，少说话，多微笑；

2、控制情绪，控制思绪；

3、金钱、事业、学业、前途、尊严、亲情等都比爱情重要；

4、害人之心不可有，防人之心不可无；

5、对未来应有规划，然后按部就班的实现；

6、不要依靠任何人，只有自己是最靠得住的；

7、多学知识，学历高永远比学历低好.

七条感情公式

1.气你+逗你=喜欢你 ；

2.学你+跟你=暗恋你 ；

3.疼你+顺你=想追你 ；

4.想你+念你=爱上你 ；

5.追你+顺你=想娶你 ；

6.打你+骂你=心中有你 ；

7.烦你+不理你=想甩你 。

有5点以上的人都重感情

1.总有一种被忽视的感觉；

2.偶尔会有种想消失的念头；

3.不喜欢等待，却总是等待；

4.总会把事情想得很长久；

5.心事放在心底，有一个自己的世界；

6.不喜欢一个人逛街；

7.一点点事就胡思乱想；

8.自己走路会很快；

9.莫名地孤单，无法抗拒的恐惧感。

十二星座心理学-水瓶座

水瓶座的五大缺点

1、胆子太小害怕恋爱；

2、杞人忧天胡思乱想；

3、唯唯诺诺没有自信；

4、喜欢吃醋容易嫉妒；

5、情绪化又容易歇斯底里。

水瓶独自一人的时候会迷茫拿著手机不知道做什么。水瓶和不熟悉的人在一起很斯文不说话，会给人很好的感觉。但一熟悉起来你会发现水瓶的单纯和没有长大的心、却又爱玩什麼都敢尝。 水瓶懒的连下楼买早餐都嫌烦。房间永远乱乱的却给人舒适感。好好珍惜身边的水瓶，只因他们太单纯。

水瓶座是个需要人保护的孩子，任性；爱花钱；怕黑；怕寂寞；有精神洁癖；外表漂亮女人；内在其实很爷们；单纯；简单；世界在她们的眼里很简单；不喜欢复杂；习惯性的对别人好；从来不知道自私是什么；大人和老人缘很好；小朋友缘不好；很惹男生心疼。

水瓶座对最亲最爱的人容易暴走脾气，特别不好；

对外人从来和善，常被说人好；

水瓶座废话多，貌似对话过程中不知不觉就会强加灌输自己的想法给别人；

水瓶座死要睡觉，常常迟到健忘，对大多数人和事不上心，无视“路人”，不在意周围，太自我；

水瓶座忽冷忽热会有冷淡期，让朋友有些受不了。

水瓶座是伪装高手，用不在乎，无所谓来掩饰“非常在乎”，

明明拿不起、放不下，却硬要假装，结果苦了自己。

看似乐观开朗的水瓶，对很多事情，

其实并没法像双子可以靠着适时装傻或处女的务实面对，也不擅长表达悲伤，

不想毁掉多年建立的乐观形象。

午夜梦回拔下假面时，才独自面对忧郁，不知身在何处。

水瓶座，理解她们的人很少，她们理解的人却很多。

水瓶座总是充当守护天使最佳的人选。

因为人们大多数看见的是她们的笑容，水瓶座拥有灿烂的笑容，可以掩饰一切的笑容。

水瓶座一直被人当作小孩子，一直被当作不懂悲伤的幼稚小孩子，水瓶座的内心一直奢求别人更多的安慰和呵护。

水瓶座私底下总是很任性和小孩子气的固执，即使是错，下次还是固执；

水瓶座决定要做的事，就会坚持到底，只要想做就会把它做到最好；

水瓶其实很开朗，不开心的时候就会隐藏自己，只是想让自己显的更独立更坚强；

他们不善表达自己的情感，所以常常用沉默取代表达；

如果你也是水瓶座，记得一定要幸福。

Random

After chatting with my mom last week, a sentence always appear on my mind. That is "what is the point I go back home is knowing that the same thing is going to happen.." what same thing?? Well, is always the same thing and will always be if you, X don't change it. If it is like this, why don't you let T and Y come? If I go back, I have only 4 Saturdays and Sundays to be with you at home. If z stole my 4 weekends, I'll talk back with you, when the time come, don't blame me. You deserve it.

Although I have other days, but those days are only be me and L. Where were you? Work. From morning 8am to at night 8pm, if overtime, 10pm. Calculate the time, please. When you go to work, I'm still sleeping; when you get home, I have only 2 hours with you. Time is very very precious. We cannot turn back time. Sometime I don't want to go to bed early, why? I just want to be with you, watching tv, laugh on funny scenes... (although sometime I was very tired), still worth it. I really hope you can change, you already married and have your own family, so you should put your family first. I know that Z is important, but the way you do is wrong. Whenever we plan something, 80% will be ruined when Z comes. Why?? I'm getting sick of it. I really hope that my only 4 weekends will not be ruined. If not, I will not come back on the next holidays. I'll asked T and Y to come and leave you alone like you always love to do. You like to go C so much and leave us at home; now at home left T and Y, you still do the same. WTF??? The time you going to spend for life is not your DOGS, is T.

Your family is the past and now you have your own family, why can't you appreciate them? So disappointed in you. For years the same things always happened, I kinda fed up of it. Don't you?? Suck it~~~~~