Couverture Chocolate (with hotcakes..??? sedap jgk)

Its a blessing having a friend who is a chef...ehehhe!
He is like the walking recipe-nary. =)

Ingredienst for the Couveture Chocolate:
200ml Whip cream
50g Couverture Chocolate - preferably coin size
(the amount of chocolate may seems little..but once u have mixed in together with the whip cream...=) wohoo! u can spare some for your finger licking good moments)

Method:
Boil abit of the whip cream, once cream has simmer down pour into chocolate
Cool your chocolate mixture, till it feels thick when stirred.
Fold the chocolate into the whip cream (folding method k..folding method horz!)

And volaa, the simple yet irresistable Couverture Chocolate-y.

simple ah.
eheh...this was the 2nd part of my Choux experiment that went wrong actually...eheh!
sape kata baking is senang..umph!
its like being in a chemistry lab tau.
stress!

Keindahan Bercinta

Few days ago, I started asking myself.
What it feels like falling in love? Being in love?

The truth is I dont know if the past feelings I had was even love to begin with?

I know for sure, my heart was crying out loud for attention. yet, I have no idea how to grab hold of it.
The heart was crying out loud to hear the words, yet didnt know who to turn to.

What is love anyway?
Superficial love?
Will anyone be able to love someone who at times is uncertain about herself?
Who cant express herself well, thru words thru actions?

All these questions were in the mind.

This entry is more to self doubt - doubt that i have the ability to express love and receive one.

Since I am searching for the true meaning of love, i stumpled upon this passage (in malay), which really touches the heart:


"Ya Allah, Jika aku jatuh cinta
cintakanlah aku pada seseorang yang melabuhkan cintanya padaMu
Agar bertambah kekuatanku untuk menyintaimu"

"Ya Muhaimin, Jika aku jatuh hati.
izinkanlah aku menyentuh hati seseorang yang hatinya terpaut padaMu
Agar tidak terjatuh aku ke dalam jurang cinta nafsu"



Amin! Love to Him =)

wakena(balik)beb

Me (to dad): Wahh! bought new handphone ah... :)
Dad: yep, its a gift! Birthday gift.
Me: ouhh relie! (pretty surprised!) you mean Singtel gave it to you? Gave you a voucher?
Dad: No. Its a gift from my daughter (giving me a wide smile! And laughed!).

yes, every year w/o fail I would ask him for a gift...shamelessly.
Either I hinted it directly or indirectly.
and this year, he decided to get back at me for once.
wakena(balik)beb!

Confession

* i appreciate lame jokes *

hence this lame entry.
;P

Experiment : - Roux, Choux

*Hadippa*
The Choux experiment went well.

Ingredients:
Butter (yes, the unidentified butter. unsalted butter will release an amount of oil if mixture is let to rest.)
all-purpose floor (plain flour will do. some website states that one should use a mix of cake flour and bread flour. but plain flour will do.)
a pinch of salt

Method:
Boil a pot of water (200ml).
Add in butter (100g)
Boil the mixture - constantly stirring the mixture

Remove mixture from the heat.

Add in flour bit by bit (this is where you have to start breathing deeeeppp. u need all the energy and oxygen to stir. constantly stirring with all your might. this is the best way to vent your frustrations at. =))

Mixture will look like a dough now.
Nice smelling, golden dough...cantik sangat.

ok thats roux for you.
To make Choux..you will need the dough to cool first.

Can cool it by putting it in the fridge OR using the mixer.

Get ready 4 beaten eggs and a tsp of vanilla essence

When dough is cool, add in the eggs and essence...use the mixer. mix it well baybeh!
ouhh...add the eggs slowly k...u wont want your dough to be watery...
mixture shld be light and creamy.

Now, it ready to be ermmmm...creamed out?
whatever shape you want.

Remember it will puff up twice the size of its initial state.

There is no need for you to glaze the baking trays or use the tracing paper.
Once you have taken out the Choux out of the oven just remember to remove the choux out of its original place (on the tray). If not it will stick to the tray once it has cooled.

Ok the 1st part of my experiment went well.
The 2nd part :- Couverture chocolate, didnt turn out well. Aint so sure if Dairy Cream is equivalent to Dairy Whipping Cream? Maybe i have added too much of the whipping cream hence the couveture chocolate refuses to set in.
Nevertheless, its gonna be another trial and error!

insyaAllah (God's willing) will upload the pic of my chocolate choux.
its on my handphone. Cuma malas nak upload.

The amatuer baker signing off.

Experiment went wr0ng

Roux..that was the experiment that I was planning to do today.
A simple dessert..well it seems that way BUT.....the amount of energy required to keep stirring the mixture..tires me out.
or maybe its because i carried AniQ? ahhah!

ok anyways. here i am going to confess that i am one terrible baker. who sembarang substitute ingredients. and mix it sesuka hati.
ermm, abit angry at myself..but then again, i knew that it will happen. =)

ok here's the list of my mistakes:

list of ingredients included:
mentega - which means butter in malay. i bought unsalted butter. i have no idea what much difference would it make using the unsalted, salted and the unidentified butter. which i am going to find out...google it!

tepung gandum serbaguna - direct translation would means...ermmm..all-purpose flour. which the shop (shall not mentioned) didnt sell any. so me being me, contemplated to either buy the plain flour, self-raising flour and cake flour. i read the "instructions" behind each packages. Plain flour seems more suitable for Roux making (again, i assumed!).

And so with all the wrong ingredients - maybe its rite but wrong method- the baking aka experiment for today bantot!

Nevertheless, yok experiment again yok.
But nak kena buat homework (with extra effort!) again...