Miss A's Secret Life.

Friday, 13 September 2013

Snow Skin Mooncake (冰皮月餅)

中秋節又快到了.
我個人十分喜愛吃冰皮.但是這兒的冰皮$8.8 只得2個.還是mini 的....
所以今年決定自己整冰皮月餅.買了的月餅模終於可以用了！今次用了玫瑰花模和福字模.極愛玫瑰花模.出來的效果超靚.成個月餅高貴晒.哈哈.

由於男友要求要sesame flavor. 所以一次過整多幾種口味. 最後整了5種口味.包括 Green tea red bean (綠茶紅豆) , Sesame(芝麻) , Chocolate(朱古力) , Mung bean(綠豆蓉) and Red bean(紅豆) flavors. 一次過滿足晒.哈哈.下次我要整榴槤同奶黃味！

下圖分別是搓圓的餡料和已包好了等待放入模中月餅.

製成品：

完成後放入冰箱冷藏. 隨時隨地也可以品嘗味美的冰皮月餅.太開心了！！！

Wish everyone have a happy Mid-Autumn festival.

Saturday, 8 June 2013

Pepper 成長記 (Week 8)- Pepper is HOME!

11/05/13
Week 8

萬事區備. 只欠Pepper.
打完羽毛球後. 終於把Pepper帶回家了.
一個星期沒見.Pepper你變了!
你的白毛開始變金了.
Pepper你比上星期重了!

回程中.Alan 開車.而我抱著Pepper.
我們曾想過她會否在回家途中賴尿.要否為她準備什麼?
萬萬沒想過這小朋友太驚的時候.竟然不停流口水.
猶如開水喉一樣...我的衫袖全濕了. =.=

現在想起來.我也覺得我們太勇敢了.
第1天就替Pepper Shower. 因為她太臭了. Smelly Girl.
她叫到要死一樣. 她果然不喜歡在花園洗澡.
洗澡後香香公主出來了.

Pepper's first toy. It's name is Bob. It will be your best friend!

Pepper and my pooh pooh.

Pepper經過好幾小時的不安.害怕後. 終於可以靜下來. 小睡一會.
是的. 你也累了. 從今天起你不會跟狗爸爸.媽媽和兄弟姊妹一起生活.
你會在這個新家和新爸媽一起生活.你是這個家的一份子!
我們一定會讓你在這兒健康快樂地成長. 我們都會很愛你.所以你也一定要乖乖聽話.做隻好狗狗.

Friday, 7 June 2013

Pepper 成長記 (Week 7)- First meet with Pepper.

Week 7
05/05/13

從小到大都希望養一隻小狗.
無奈地男友愛大狗.還要是GSD- German shepherd...狼狗呀!
受他的熏陶漸漸開始覺得狼狗其實也蠻可愛.
最後...一個偶然+失而復得的機會.所以我們決定去看看這個pretty girl.
其實已經做好心理準備要買她回家.不過還是要看看合不合眼緣.
想了一整晚狗名.最後決定狗狗名叫PEPPER.

登登登登!

OMG!!! 太可愛了. 狗爸爸是一隻十分英俊的灰白色大狼狗. 而Pepper也有幾分爸爸的帥氣. 面和頸都帶有白毛.

Pepper你太可愛了. Alan 說她是善良樣.

她很明顯是傻豬樣.

狗媽媽一胎生了12隻BB.
這隻是仔仔. 明顯Pepper比仔仔呆很多.
Pepper下星期我們會把你帶回家.
現在2位養狗新手要為你添置日常用品.

Tuesday, 23 October 2012

Salted-butter caramel Macarons

Salted-butter caramel

Ingradients (for 40 macarons)
Caster sugar: 250g
Water: 75ml
Fresh full-fat pouring cream: 120ml
Salted butter: 200g

1. Heat the sugar and water in a saucepan, over a medium heat. Without stirring!! Otherwise, it will be crystallization.

This is the right colour of the caramel.

Overcooked caramel.

2. Next add the pouring cream into the caramel.

3. Once the cream is well incorporated into the caramel, remove from the heat when it reaches 108 degree, and incorporate the butter in small pieces.

4. Beat until the caramel is smooth and even.

5. Chill in the fridge for at least 1.5 hours

Wednesday, 10 October 2012

Vanilla butter cream and Chocolate ganache Macarons.

心意意試新野.
這是我的生日禮物.
愛死我的朋友們 !
所以相約Macaron Buddies一起試新玩具.
第一次嘗試整Macarons.好緊張同好興奮.

Italian macarons

Ingredients: (for 40 macarons, shells 3cm)
Ground almonds: 200g
Icing sugar: 200g
Water: 75ml
Caster sugar: 200g
Aged egg whites: 2 x 80g
Vanilla bean: 1/2

Vanilla butter cream
Softened butter: 350g
Icing sugar: 140g
Ground almonds: 160g
Vanilla bean: 1/2 or few drops of vanilla extracts

When the syrup reaches 115 degrees, remove the saucepan from heat and pour the syrup in a thin stream into the beaten egg whites.

Combine to beat the meringue for about 10 mins, so that it cools a little.
Combine the tant pour tant with the remaining egg whites, making a smooth almond paste.

Incorporate about 1/3 of the meringue into the almond paste in order to loosen the mixture a little, then add the rest of the meringue, working the batter.