Hello , everybody ! I want show you the direction of how to make pancake ^^

 

HOW  TO  MAKE  PANCAKE  ?

Ingredients

A good basic recipe to start you on your way to making pancakes from scratch is this one:

• 1 cup flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 cup milk
• 2 tablespoons vegetable oil

Instructions

1. Mix the flour, sugar, salt and baking powder in a bowl. If you have a whisk, use it, and make sure the ingredients are well mixed. Otherwise you can use a fork.
2. In another bowl, beat the egg, then add the milk and oil. Mix until it is thoroughly combined.
3. Add the wet ingredients to the dry ingredients and whisk them together for about a minute. The mixture should be a bit lumpy.
4. Heat a griddle or large cast iron skillet over medium heat until a drop of water dropped onto the skillet sizzles.
5. Now pour about a third of a cup of batter into the pan. This isn't exact. If you want larger pancakes, pour more. For smaller pancakes, pour less batter.
6. Cook the first side approximately two minutes two minutes or until the bubbles that form on the top pop.
7. Flip it over and let the other side cook for about a minute or until golden brown.

最后的一个月。 。 。

最后的一个月。 。 。

我叫吴丽芳，十四岁， 这个blog我想用来说我的爱情，在一个月的时间里。
介紹一些吧！可以说今年是我从小到现在最特别的一年，原因很简单，因为我遇到他。。。
这个是新的学期，我刚转学校，所以什么人都不认识，我比较安静，也没跟谁说话呀！开头时，我有喜欢一个男生，不过也是暂时的事。上学了好一个星期，我才敢跟那个男生表白，可是结果他已经有他喜欢的人，我只有一点点不开心，然后就忘了，这应该只是一时的好感。
过了第二个星期，我们都熟了，我现在变的很顽皮（都是拜他们所赐的）我跟他都成为好朋 友。但是那时后，我还没喜欢他。我记的友一次我问他喜欢谁，他回答我他有喜欢两个女生，不过又不跟我说那两个人是在学校内或外，弄的我好奇极了。他只是坐 着笑（=。=）这件事我又跟班里一个同学说，打算问那个同学他喜欢谁，奇怪的是全班都不知到，除了我外。。。

NOW IS CHOUX PASTRY :))

How to make choux pastry

 

	1. Choux pastry is the lightest, crispiest, airiest pastry, which can be used to make profiteroles, éclairs or savoury gougères. It puffs up in the oven until it is eventually set by the heat. The airiness, in fact, is caused because choux has a high water content, which is turned into steam during baking and this forces the pastry shell outwards and gives it volume. What is really good about choux is that it doesn't call for any particular pastry skills, like lightness of hand or careful rolling. I never pipe choux because I am convinced that a freshly baked golden profiterole looks so much crustier if it is spooned, rather than piped, on to a baking sheet.
	2. To make about 30 choux buns you will need 2½ oz (60 g) of strong plain flour, which, with its higher gluten content, gives crisper results than ordinary soft, plain flour. As you are going to need to 'shoot' it quickly into the water and melted butter, fold a sheet of silicon paper (baking parchment) to make a crease and then open it up again. Sift the flour straight on to the square of paper and add a teaspoon of caster sugar if you are making sweet choux, otherwise use a seasoning of salt and pepper.
	3. Next, put 5 fl oz (150 ml) of cold water in a medium-sized saucepan together with 2 oz (50 g) of butter, cut into small pieces, then place the saucepan over a moderate heat and stir with a wooden spoon. As soon as the butter has melted and the mixture comes up to the boil, turn off the heat immediately, as too much boiling will evaporate some of the water.
	4. Then tip the flour in – all in one go – with one hand, while you beat the mixture vigorously with the other. You can do this with a wooden spoon, though an electric hand whisk will save you lots of energy.
	5. Beat until you have a smooth ball of paste that has left the sides of the saucepan clean – this will probably take less than a minute.
	6. Next beat 2 large eggs well, then beat them into the mixture – a little at a time, mixing each addition in thoroughly before adding the next.
	7. Beat until you have a smooth glossy paste. At this stage, lightly grease a baking sheet then hold it under cold running water for a few seconds, and tap it sharply to get rid of excess moisture. This will help create a steamier atmosphere, which, in turn, helps the pastry to rise.
	8. To make the choux buns, place teaspoons of the mixture on the baking sheet, leaving 1 inch (2.5 cm) between them, then bake on a high shelf in a pre-heated oven – gas mark 6, 400°F (200°C) – for 10 minutes. After that, increase the heat to gas mark 7, 425°F (220°C), and bake for a further 15-20 minutes until the buns are crisp, light and a rich golden colour.
	9. Pierce the side of each one to let out the steam, then cool them on a wire rack.

Chocolate Coffin Cup Cake =))

Ingredients

4 cups (1 L) mint chocolate chip or vanilla ice cream


Silver dragée


Fruit leather


Chocolate cake:


1-1/2 cups (375 mL) butter, softened


2-1/4 cups (550 mL) granulated sugar


3 eggs


1-1/4 tsp (6 mL) vanilla


3 cups (750 mL) all-purpose flour


3/4 cup (175 mL) cocoa powder


1-1/2 tsp (7 mL) baking powder


1-1/2 tsp (7 mL) baking soda


1/4 tsp (1 mL) salt


2-1/4 cups (550 mL) buttermilk


Chocolate icing:


3/4 cup (175 mL) butter, softened


1-1/2 cups (375 mL) icing sugar


3 tbsp (45 mL) whipping cream


3 oz (85 g) unsweetened chocolate, chopped, melted and cooled


1 tsp (5 mL) vanilla

Preparation:




Grease sides of 13- x 9-inch (3.5 L) metal cake pan; line bottom with parchment paper. Set aside.



Chocolate cake: In large bowl, beat butter with sugar until light. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt ; sift again to blend completely. Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Scrape into prepared pan; smooth top.



Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 50 minutes. Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely on rack. (Make-ahead: Wrap in plastic wrap and store at room temperature for 24 hours.)



Chocolate icing: In bowl, beat butter until fluffy. Alternately beat in sugar and cream, making 3 additions of sugar and 2 of cream. Stir in chocolate and vanilla, leaving streaks to resemble wood. (Make-ahead: Cover and refrigerate for up to 24 hours; let come to room temperature and beat until smooth.)



Let ice cream soften in refrigerator for 10 to 20 minutes. Place cake, top side down, on cutting board. Trim off corners to resemble coffin. Trace same shape onto heavy cardboard and cut out; wrap tightly with foil.



Cut cake in half horizontally. Place bottom layer on cake board or dark tray. Using palette knife, spread with ice cream; cover and freeze until firm, about 4 hours.



Working quickly, spread sides of bottom layer with icing. Position skeleton on top. Place large piece of cake trimming beside skeleton to prop open lid. Cover and freeze until firm, about 2 hours.



Meanwhile, place top of cake on prepared foil-covered cardboard; place on baking sheet. Spread top and sides with icing. Arrange silver drag? around edge; cut cross out of fruit leather and position in center . Lightly cover and refrigerate until firm, about 2 hours.



Place coffin lid on cake. Crumble cake trimmings and scatter over platter for dirt. (Make-ahead: Cover and freeze for up to 24 hours.) To serve, remove coffin lid; set skeleton aside and cut cake.

Coffee ice cream =))

I love coffee ice cream, but rarely get it because the caffeine does a number on me. And this is favorite dessert of a special person of me , so now I want to share it to you !

Coffee Ice Cream Recipe

Ingredients

• 1 1/2 cups whole milk
• 3/4 cup sugar
• 1 1/2 cups whole coffee beans (decaf unless you want the caffeine in your ice cream)
• Pinch of salt
• 1 1/2 cups heavy cream
• 5 large egg yolks
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)

Method

1 Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.

2 Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.

3 Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.
4 Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.

5 Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.

6 Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
Makes one quart.


That's all how to make a cup of coffee ice cream . Hope you will enjoy it ^^

Assignment 3 - Welcome !

Hello , I'm Kris ! I love cooking so that is the reason why I start this topic .
First , I want to introduce myself . Kris Ly _ my full name , 14 years old , and studying in grade 9 .  My hobby are read books ( most of it are about detective ) ,  comics and cooking . I love mathematics but my teacher said that I'm keen on literature . I'd like to play badminton , archery and shooting , maybe baseball ( but I just played it twice before ) . I love cooking and especially is make the desert .
In this blog , I will share my cooking experience and how to make different types of cakes that I had learn . It may be is not good enough but I will try my best =)) My topic will be about what types of desert , most of  those will be cakes and how to make it ! Sometimes I will post about the traditional food of my country ( Vietnam ) such as Banh xeo , banh beo , etc . and some Japanese food ( because I love Japnese food  I will show you some making videos so that you can easily to follow .
This is my first post so if I have made anything wrong , I'm very sorry !  And at last , thanks for your reading , welcome to the next view !