fattura casalinga

• Roller Grill Convention Oven
• Dualit Electric Hand Mixer
• Infra-red Thermometer
• Heavy Base Iron Grill pan
• Wooden Lemon Squeezer
• Cake Turntable
• Food Processor

Hm... I want these!~

Cake from Joanne's class:
Sachertorte:
http://good-times.webshots.com/photo/2219932900101901175JlWaSX
Frankfurter Kranz:
http://good-times.webshots.com/photo/2417977920101901175hKcmPF

Method: 
Sponge Cake
1. Beat butter and sugar until soft and fluffy, add the yolk of the four eggs.
2. Sift in flour and baking powder, beat until smooth, add in vanilla essence.
3. Pour batter into a 20cm or 8 inch greased and floured angel cake pan. Bake in 160 degree oben for 50 minutes.
4. Let it cool on rack and slice into four pieces. 

Buttercream
1. Boil sugar and water in a saucepan until it reaches 108 degree Celsius.
2. Beat egg while until it becomes light in colour. Slowly pour in the syrup while beating. Beat mixture until thick.
3. Slowly beat in butter until smooth. 

Almond Praline
1. Boil sugar and water until it turns into a caramel colour. Immediately stir in the almond flakes.
2. Pour it over parchment paper and let it cool down. Chop into tiny pieces. 

Assembling
1. Frost each layer of the cake with buttercream and stack them together.
2. Frost the entire cake and cover with praline.

I've been searching around for the old honey cookie recipe I've printed out long long time ago but have lost it. Can't find it anywhere over the internet... I was pretty disappointed but I decided to try out other ones that I've found over the internet and do some customization to fit in what I wanted.

These cookies are relatively crunchy, for a less crunchy texture, try using all purpose flour. The marshmallow ones are actually crunchier and taste funny!~

Honey Cookies
Ingredients:
Butter                                            200g
Sugar                                            1/2 cup
Honey                                           1/4 cup
Cake Flour                                    2 1/2 cup
Baking Soda                                  1 1/2 teaspoon
Chocolate Chunks
Marshmallow

Method: 
1. Cream together butter and sugar until light and fluffy.
2. Add honey and stir to blend.
3. Sift in flour and baking powder, and mix well forming a dough.
4. Scoop some dough and add a piece of chocolate chunk. Wrap the chocolate and roll the dough into a ball. Repeat the process with marshmallow.
5. Bake in 180 degree celcius oven for 10 minutes. Remove from pan and cool on rack.

Made my first Pandan Cake today! The texture was really good, it's actually a flavoured Chiffon Cake. I really like the smell of pandan and I've wanted to make this for a long time but never went to the Thai shop to get some pandan leaves. Finally, today I did!! However my cake didn't work out really nicely because the recipe I used never indicate what cake pan size to use. I've used one that is too small, the cake didn't have enough space to climb up so it didn't rise nicely. I'll definitely make it again as it taste really nice and I still have some pandan juice left.

Other than Pandan cake, I've also made Tomato and Oregano bread. The original recipe I learnt from Joanne was made with Basil but I can't basil anywhere near my place so I substitue basil with oregano and it tasted as good! I've also added some diced mozzarella. Mmmm taste GOOD~!

Dinner was Chicken Noodle, this is especially made for Kenny, he really likes it~! however, the soup was overloaded with chunks of ingredients  too greedy.

I had so much fun making food today, hm...~ Pictures uploaded already.

Pandan Chiffon Cake
Ingredients: