Macaroon

Recently there is a trend on the Internet where u can get huge discount on an products or services if there are a minimum number of buyers to hit the deal and you will be able to get the wholesales price which is cheaper than the retail price. I always like to check it one or two days and see what they will offer, is really a steal.

I found a deal in Bigdeal which is what i want to blog on this post, Macaroon.

This deal actual cost $28 but i only paid $22 as i have the credit to deduce $6 off .
Me and LY decided to sign up and try as the both of us are interested in baking.
After the course, i would said not worth it.
It was conducted at the Orchard Central Mall open area which is not a baking class room.
I can hardly heard what the lady is trying to talk about because is held at a opening area and she didn't use a microphone to make it louder.

I thought that we will be learning how to make macaroon from the stretch but NO, the macaroon is already pre bake and done (on the left of the picture).

The entire course we just learn how to make the Ganache (on the right) and decorate the macaroon. The macaroon she gave us is only 8 pieces with a maracoon recipe handout.

I really disappoint with the course, even LY agree too.
I only ate one, is horrible sweet just the macaroon itself. I wonder how much sugar she added inside.
The rest i give it out to my friend and my HR lecturer.

Tip to note from the lecturer:

• For baking always use fresh and quality Egg. Do not put the egg in the fridge, if u are intend to use it for baking as the weight will be different.
• Do not wash the eggs 
• Some of the eggs will have a white jelly thing inside it, remove from the egg and discut it.
• Always use large eggs in recipes where egg size is not given
• Copper or stainless steel bowl is best for whipping egg whites

Tip to know more about Eggs - http://www.joyofbaking.com/eggs.html

Dorayaki / Azuki Pancake

I love eating azuki (Japanese sweet red bean paste). It is totally different from the chinese version which usually the paste is without the bean skin. As for azuki it remain with the skin, the texture is just so nice and yummy. Since i still left a big bag of cake flour, so thought of making Dorayaki and i found this recipe from cookingwithdog.

My dorayaki version is totally different from the video that i watch.

I print screen the step by step from the video. As u can see from the picture the pancake surface is perfectly even & dark brown without any small patch. The red bean is abit watery and smooth.

Mine is quite a disguise but it's alright. As i always believe that practice make perfect and there are no such thing as 一步腾天。
Mine dorayaki pancake is dry, uneven size, and the surface is not smooth and even.
For the red bean is too sweet and dry.

The rest i give it away to WT, as nobody at home will eat my end product. (I feel sorry as i should'nt have give the untasteful dorayaki to my friend.) 

Tip to note:

• Do not over mix the red bean with the sugar for too long in the pot if not it will become too dry without any moisture.
• Adjust the sweetness of the paste by putting some sugar first and taste instead of pouring all the sugar into the pot. (As the bean paste is horrible sweet) 
• When baking pancakes, set the griddle at about 340 degrees F (170 C). Higher temperature would cause the pancakes to burn easily and lower temperature would make them hard and dry.
• Pour the batter in by using a soup spoon so that all the pancake will be at the same size.    

Ingredients for the Azuki (Red Bean):
100g red bean
350ml water
100g brown sugar (Adjust at your own preference)
A little bit of salt

Method:

1. Rinse and soak the red bean overnight
2. After soaking the bean for one night, prepare to cook the red bean
3. Put the red bean into a pot, add water that are enough to cover the bean and bring to a boil in high heat. Slimmer for 5 minute at low heat.
4. Drain the red bean and discut the water
5. Place the red bean back to the pot and add water again to cover the bean and bring to a boil in high heat. Slimmer for 5 minute at low heat.
6. Drain the red bean and discut the water
7. Place the red bean back to the pot and add 350ml of water and bring to a boil in high heat. Slimmer for 30 minute at low heat.
8. Drain the red bean and discut the water
9. Place the red bean back to the pot and add in the sugar, mix the red bean and the sugar at medium heat. Stir continuously with a wooden spatula.
10. Add the salt in, drop the red bean to check the thickness. (Do not cook for too long) It will become firm when it turn cold.

Ingredients for the Batter:

2 Eggs (At room temperature)
80g white sugar
1 tbsp Honey
1/2 tsp baking soda
50ml water
130gm cake flour
1~3 tsp water to adjust the thickness of the batter

Method:

1. Crack both of the egg in a bowl and whisk it
2. Add the white sugar and the honey into the egg
3. Beat the mixture for about 3 minute, the mixture will slightly become thicker
4. Dissolve the baking soda with the water together
5. Add into the egg mixture and mix
6. Add in the cake flour
7. Mix the batter with the whisk and do not over mix
8. Cover the bowl of batter with the wrap and let the batter rest for 30 minute at room temperature
9. After 30 minute, adjust the thickness of the batter using the whisk. Let the batter flow in the bowl to check the thickness, add in one tablespoon of the water and mix to check the batter thickness
10. Lightly oil the surface of the pan with a paper towel and wipe off the excess oil with a paper towel so that the pancake will come out evenly
11. Using a small soup spoon and pour the batter into the pan.
12. When small bubble form on the pancake surface, flip them over, cook about 20 sec and remove the pancake from the pan
13. Place the pancake on a cooling rack and cover with a clean kitchen towel to keep the pancake moist 
14. Spread the azuki paste onto the pancake and is ready for serve.

English Pound Cake

A few month ago i realise that the Bengawan Solo marble cake is so moist, fragrant and tender.
So i decided to bake one myself and try it.

I went to research alot of baking website for recipe and in the end i choose the recipe from joyofbaking as they provide the video to guide along. As u can see the top is abit crack but no worry it is normal.

The cake is quite a disappointed to me. The sugar didn't disslove well and when it bake out the sugar can be see remain sitting on the surface of the cake. The guide was told to bake for about 60min however mine took 90min to bake well. (It must be my oven problem)  

Is abit tough though, not fragrant and sweet. I can taste the strong egg smell only.