Day 5, last day of the winery class, soup and paste tasted soo yummy and not to mention it was brandy night :p Tried a few of them, due to the alcohol content is a little bit too high, most of us didn’t try a whole lot, just a few zips and that was it :p I really didn’t know there are soo many grades in Cognac : V.S., V.S.O.P., Club, Club Special, Napoleon Extra Old, Superieur Vielle Reserve, X.O. Special, Extra, Extra Perfection and Louis… woow, soo much to memorize :p 101 is finished, 201 will start in 6 weeks!!! AND it was my pleasure to meet Winnie Zhang, the president of Cambridge Food & Wine Society the very very first time 😀
Nov 20 2010
DOMO!!!
Call me a big kid, I just can’t wait to share this to you all. As most of my friends know, I like toys, any kind really :p but there is one kind of toy that I really have a lot, stuffed critters!!! If you don’t know what that is, it’s a mini size stuffed toy and I had a lot of them including DOMO 😀 Anyways, here is a picture of my new once, huge thanks to Simon for getting me those btw 😀 Maybe I should post a picture of all my critters all together? hehe
Nov 20 2010
杏仁脆片
材 料 ：
– 蛋 白 2 個 ( 室 溫 )
– 糖 粉 (icing sugar) 80 g ( 篩 好 )
– 麵 粉 (all purpose flour) 30 g ( 篩 好 )
– 杏 仁 片 200 g
– 牛 油 ( 煮 融 ) 30 g
做 法 ：預 熱 焗 爐 325F
1. 將 篩 過 的 糖 粉 逐 些 加 入 蛋 白 內 ，用 打 蛋 器 攪 拌 至 糖 粉 溶 化 。
2. 加 入 篩 過 的 麵 粉 ，仔 細 攪 拌 至 均 勻 。
3. 再 加 入 杏 仁 片 ，用 刮 刀 拌 勻 。
4. 最 後 加 入 煮 融 牛 油 ，拌 勻 成 為 麵 糊 。
5. 取 一 大 匙 杏 仁 麵 糊 ，放 在 有 parchment paper 的 焗 盆 上 ，用 叉 慢 慢 推 開 杏 仁 片 ，成 薄 薄 的 片 狀 。
6. 放 入 焗 爐 焗 15 分 鐘 ， 直 至 金 黃 色 。
7. 取 出 後 ，放 在 架 上 待 涼 。
Nov 19 2010
Hotpot at Queenie’s House
After our cooking class this afternoon, we headed to H mart on Yonge st. to get food for the hotpot dinner. One of the snacks they made was a deep fried silver fish which tasted amazingly good, another good one was the deep fried salmon fillet, they are both in the pictures below. In case you were wondering what was that cat (毛毛) doing, well, he was playing with the bag and didn’t want to move at all, so I held the bag up and took a picture, hehe! Of course, how can I miss taking pictures of 波波 and 豆豆 :p Anyways, the night was super awesome, thank you all 😀
Nov 19 2010
蛋 撻
材 料：
水 12 oz
白 糖 5 oz
蛋 8 oz (約 4 只 extra large)
花 奶 2 oz
撻 皮 24 個
做 法：
– 溶糖 於 水 ，待 冷
– 打 蛋 ，用 篩 隔 渣 ，加 入 糖 水 攪 勻
– 加 入 花 奶 ，攪 勻
– 倒 入 撻 皮 內 ，約 8 分 滿
預 熱 焗 爐 400F ，焗 15 分 鐘