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。