been super busy this week. have been putting off baking Portuguese egg tarts.. Found this really easy 3 ingredient nutella brownie at kirbiecravings and decided to make it at 12am a day ago. ((: didn’t take any photos though, but it tasted great (since we finished it within 2 days)
3 ingredient Nutella Brownie
1 1/4 cup Nutella
1/2 cup all purpose flour
Grease a 9 x9 baking pan and preheat oven to 350F. Mix all ingredients into a large bowl with a large wooden spoon until batter is smooth. Pour into baking pan and smooth top with spatula. Bake for about 15 minutes until toothpick inserted comes out clean. Careful not to bake too long otherwise brownies will dry out. Let brownies cool and set before cutting and serving.
midterm week )): so bad
i don’t understand shit. went to bake and baked a batch of cracked and hollow macarons >< cries
Got the post below from here!
1. Having to go around the room and say a fun fact about yourself. (And the moments spent waiting for your turn.)
2. Someone tells you something that you already know because you Facebook stalked them, and you have to pretend it’s the first you’ve heard of it.
3. Having to poop in a crowded restroom.
4. AND people you know saw you go into the stall and will know it’s you.
5. Saying “hi” to someone as they pass but it comes out a whisper and they don’t hear you.
6. When you’re the last person to get passed the sign-up sheet in class and you have no idea what to do with it after you sign it.
7. Starting to say something in a conversation and then getting interrupted — twice.
8. Going to a party by yourself and having to hover near some other people talking and then conversation-bomb them because you have no one to talk to.
9. Being seated at the quiet end of the table at a dinner party and struggling to think of questions to ask the two people next to you, while the loud end looks like they’re having A BALL.
10. When someone in real life brings up a tweet or status update you made.
11. Having to read a lease or contract in front of someone who’s waiting for you to sign it.
12. Having to stand just outside a circle of your friends talking because there’s no room in the circle.
13. When you’re out with a friend and their friend who you don’t know comes up and starts talking to them, and you just stand there.
who knows taking 51 units can be more stressful than taking 75units )): FML. keep complaining about work but im too lazy to start. gotta start reading the secret.tv website for inspiration again
My mum always sends me to buy baguette from delifrance whenever she cooks curry. Now i can say NO! Heh, i know im lazy. I rather make my own baguette than change and walk 5minutes to anchorpoint ((: But anyways, this is really easy. You spend 10minutes getting all the ingredients together & kneading the dough, and then let it rest for 30mins. Shape then let it rest for another 30mins. Then bake for 15. AND YOU ARE DONE!! How easy can it be (that’s really easy considering i’ve been baking and failing macarons, and then the liu sha bao, and I made a last minute coffee cake for a friend’s birthday which ended up too sweet )): )
Here’s the baguette recipe. And you get the nice crust too!
adapted from here
2 envelopes dry active yeast (1 1/2 tablespoons)
2 tablespoons honey
3 1/2 cups all-purpose flour
2 teaspoons salt
Canola oil (i used Olive oil)
Cornmeal, for dusting pan
3 to 4 ice cubes (or 1 cup cold water)
Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam (about 5 minutes).
Mix the flour and salt in a large mixing bowl with just a fork and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (i only added about 3/4 cup). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it’s ready.
Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth. Let rest in a warm environment until doubled in size, 30 minutes.
Punch down the dough and shape into a baguette by making a flat rectangle with of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it’s about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes.
Preheat the oven to 450F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.
When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes.
Note from recipe: If you have a glass window on your oven, place a towel over it when throwing the ice in, hot glass can shatter if ice touches it.
curry with baguette. PERFECT! He actually finished up so much of the baguette we have to cook rice for lunch tomorrow. )):
I made liu sha bao!!! They aren’t that difficult to make, just that the ingredients are hard to get (at least in pittsburgh with no chinatown )): ). Had to make my own evaporated milk (just simmer 2 and 1/4 cups of regular milk to 1 cup).. and the salted duck egg i got were pale yellow so they don’t look as appetizing.
but, HERES THE LIU SHA BAO RECIPE! btw, it tastes like the real thing, even though it doesn’t look like the real thing. I think i made my bao too thin because i wanted to have more space to pinch the thing together. But I guess you should try with less filling for the first one, and then you can add more when you get the hang of it. And don’t make the same mistake of making your bao too thin! ((:
LIU SHA BAO
adapted from here
Creamy salted egg and milk custard filling:
Salted egg yolks – 100 g
Condensed milk – 120 g
All purpose flour – 20 g
Evaporated milk – 400 g
Butter – 60 g
Instant dry yeast – 1½ teaspoons
Milk – 240 g
Sugar – 45 g
Salt – ¼ teaspoon
All purpose flour – 450 g
Butter – 45 g
Prepare the salted egg yolk – if the salted egg yolks are raw, roast them in the oven until they become fragrant but not oily. If the salted egg yolks are already cooked, they are ready to use. Smash the eggs with the back of a fork. Whisk the condensed milk and cake flour into a paste. Cook the evaporated milk in a pot until it boils then pour it into the condensed milk/cake flour paste. Whisk until everything is incorporated. Pour the mixture back into the pot, add butter and keep cooking until it boils. Turn the heat off. The mixture needs to be stirred constantly so the bottom of the pot won’t burn. Add the smashed salted egg yolks into the mixture and stir until everything is incorporated. Pour the mixture into a bowl and let it cool. Refrigerate the mixture until it is ready to use. **the thickness of the custard can be adjusted by adding more/less flour.
For the dough: start with the first ingredient then add the second one to it. Mix well. Add the third ingredient, mix. Add the remaining ingredients in that sequence and mix in between each addition. All the ingredients should pull together and form a dough. Knead one half until the surface becomes smooth. Cover the doughs. Place them in a warm place and let them rise for 1 hour. Divide the dough into 12 pieces (about 65g). Flatten each dough. Put one scope of the egg custard filling (about 40g) in the center of the dough slice. Push the edge of the dough toward the center to seal the opening tightly (2 of my baos leaked..). Place the golden lave baos seam side down in the steaming baskets (I just used a pyrex dish) lined with steaming lining paper (i used normal parchment paper) to prevent the baos from sticking to the bottom of the steaming basket). Allow adequate room between each bao to prevent the baos from sticking to each other while steaming. Put the steaming baskets in a warm place to let the baos rise one more time for 30 minutes. Let the water in the steamer boil first then put the steaming baskets on to steam for 12 minutes. Make sure the heat is not too high.
and then TADAAAHHHHH! If you eat it immediately the custard is super hot, so be careful. The bao becomes more chewy after a while (~15mins).
**he asked for lian rong bao (lotus paste buns) right after he ate this. dang. more work for me )):