Hainanese Kopi-O A place to share, keep events and thoughts.

July 25, 2009

Weekly Craft Discovery

Filed under: Artsy & Craftsy — agnes @ 7:27 am

costume_capesafepin_small   phjoy UpperCase
perfectbound   updatedtag 
creaturecomforts

July 21, 2009

Kim Gary July’s Special – Club Sandwich for Members

Filed under: Eating Out — agnes @ 6:15 am

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July 20, 2009

Inspiration: Highly Organised & Effective Kitchens

Filed under: Kitchen — agnes @ 6:27 am

Susy's Perfectly Organized Kitchen Open Storage in Small KitchensOpen Storage in Small KitchensForgot where i got this pot-rack-x pic..

Kampong Baru Fish Ball Noodle Lost and Found

Filed under: Eating Out — agnes @ 6:08 am

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Dream House Inspiration Board #8

Filed under: Dreams — agnes @ 5:35 am

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The Bread Shop @ Damansara Heights, Kuala Lumpur

Filed under: Eating Out — agnes @ 5:16 am

The Bread Shop at Damansara Heights, Kuala Lumpur

Mian bao written by young artist #2. Visited The Bread Shop as recommended by Masak-masak.

July 19, 2009

Sunday Lazy Lemon Cake

Filed under: Kitchen — agnes @ 7:52 am

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Ingredients:
2 large lemons:
– Zest of 2 lemons, juice of 1 lemon for cake flavouring
– Juice of another lemon to be mix with 4 tbsps icing sugar
Half block or 125g of unsalted butter – cut into small cubes

1-1/4 cups or 275g soft brown sugar
1-1/2 cups or 225g self-raising flour
4 eggs: Separate egg white and yolk into 2 mixing bowls

What I did:
For mixing bowl A, I cut half a block of unsalted butter into small cubes, about size of cube sugar, put all the egg yolks and supposed to leave all the brown sugar as well. While I was measuring 1 cup of brown sugar, my mind went into day dreaming mode accidentally poured the 1 cup of brown sugar into bowl B where egg whites were. As for the last 1/4 cup of brown sugar, it ended up in bowl A – its original destination. I left bowl A aside while tending to bowl B.

Heat up the pan with a rack with medium fire, prepare paper cups.

In bowl B, I tried to manually whisk up egg whites, now with brown sugar into “the soufflé’s egg white result”. I stopped at the point where it could produce a light brown tinted thick ribbon. Then I went back to bowl A.

With the same balloon whisk, I whipped ingredients of bowl A until well mixed, add on flour – a little at a time. Then bring on mixture of bowl B into bowl A, mix well. Spoon into paper cups. Place onto rack inside the hot pan.

Once you smell lemon in the air from the pan, check for doneness. Before I open the glass cover, the cakes are browning on its top, used a long skewer or bamboo stick to check its inside for doneness.

What I wanted to achieve initially:
I like Genoese sponge cake from Michel Roux’s book Eggs which is heavy to hold in hand but light, airy to eat. I wanted to create a “Genoese” sponge cake with lemon flavour bake in a pan on gas. I took part of lemon cake recipe ingredients from Women’s Weekly Cakes, Biscuits & Slices, methods based on Michel Roux’s “Genoese” sponge cake from Eggs page 268.

Result:
The first batch is spongy, a little crispy top. burnt bottom. Baking time is very short, less than 15 minutes. I reduced fire very slightly for second batch which doesn’t burn on the bottom but longer baking time.

Difficulties:
More lemon zests stuck on the grater. My stupid mistake of adding brown sugar into egg whites instead of yolks failed to produce airy texture of Genoese sponge cake. Manual whisking requires great arm muscle consistent strength.

Plan B: Lemon & Poppy Seed Cup Cake
Ingredients:
5 tbsps of poppy seeds.
2 large lemons & 1 orange:
– Zest of 2 lemons and 1 orange, juice of 1 lemon and 1/2 orange for cake flavouring
– Juice of another lemon and another half orange juice portion to be mix with 4 tbsps icing sugar
Half block or 125g of unsalted butter – cut into small cubes in mixing bowl A

1-1/4 cups or 275g soft brown sugar
1-1/2 cups or 225g self-raising flour
4 eggs: Separate egg white and yolk into 2 mixing bowls A & B

What I am going to do:
Bowl A
– Cut half a block of unsalted butter into small cubes, about size of cube sugar,
– Put egg yolks, brown sugar

Before proceeding to Bowl B, heat up the pan with a rack with medium fire, prepare paper cups.

Bowl B:
– Put egg whites here.
– Whisk until egg whites stiff, turn bowl upside down to ensure stiffness – nothing flows out of the bowl.

Back to bowl A:
– Whisk butter and sugar till evenly distributed.
– Add poppy seeds, zests and juice, whisk till well mixed.
– Fold in egg whites.
– Spoon into paper cups
– Place onto rack inside the hot pan.

Check for doneness:
– When you smell lemon in the air, check for visual doneness.
– If the cakes are not browning on its top, wait for another few minutes.
– Once you are satisfied with the shade of cake’s brown top, open the glass cover.
– Use a long skewer or bamboo stick to check its inside for doneness.
– The stick should come out clean and easily.
– Brush the cooled cup cakes with sweetened citrus mix.

Serving ideas:
– Eaten along preserved lemon or/and orange peel.
– Vanilla ice cream.
– Warm custard sauce
 
Warm custard sauce:
(Source)
1 Egg
1 Egg Yolk
1 tbsp Sugar
Vanilla Pod (or Lemon Rind)
1/2 pint Milk

To Make the Custard:
– Lightly wisk together the Egg and the Egg Yolk in a large bowl.
– Into a saucepan add the Milk, Sugar, Vanilla Pod (or Lemon Rind) and gently bring to the boil.
– When ready, remove the Vanilla Pod (or Lemon Rind).
– Allow to cool down a little. Pour this mixture onto the wisked Eggs. Gently stir. Set aside.

Pour the Custard down the side of the dish – avoiding covering the cake – it should come just below the rim.

 

July 17, 2009

This Week’s Style Discovery

Filed under: Eye Candy — agnes @ 1:47 am

Park & Cube's Starmoss: Doo.Ri TightsDujour magazinergroovemarketMila Loveologyloverslabel 2lobjurulf_45561570 3643377607_8b4ca9899e_o marquis camus sarah kang tc_logo madarasz 01 kristomanic

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