Having cracked hundreds of eggs, this is my first time getting this:
Cute rite? If only I can always get double yokes when I make kueh lapis, I could have save many egg whites. Ha!
Made the marble cake today using Richard's recipe. To be safe, I made half recipe, however the chocolate part is not very distinctive, will add more chocolate next time.
Luckily the texture turns out fine. At least I got some consolation after failing so many chiffon. =)
Attended my second last lesson with Richard today for stage 1 and he taught us marble cake and egg tarts. This is a butter cake texture marble cake.
The zebra pattern he taught us to create. Reminds me of Aunty Lucy's Fly African... 
Don't the egg tarts look yummy? This is especially so when they are freshly out of the oven...
Richard gave us a bonus recipe by telling us an alternative filling for the tarts. These are chocolate feuilletine tarts made using the same pastry crust. Nice and crispy and chocolatey! Coincidentally, saw on Lucy's blog today that she made chocolate tarts using feuilletine too. What a good idea!
After my yet another failed attempt on chiffon cake, I decided to make something quite foolproof to make myself feel better. Cookies.
Cookies are usually quite 'safe' and can't go too wrong. I flip through my recipes and pick the Almond Biscotti and Rolled Oats Chocolate Chips since I have the ingredients available. I had some difficulty shaping the biscotti dough as it is very sticky, lucky it still turn out acceptable. However I find it not hard enough, maybe I should bake a little longer.
The rolled oats chocolate chips cookies are crispy with a little chewy texture due to the oats.
Attended my third lesson with Judy today on cake foundation and we covered swiss rolls. We are taught the rainbow roll, feather roll and tiger roll. Me and my partner decided to make feather roll and tiger roll to try something different since many others are doing the rainbow roll. This is how the feather roll looks like before rolling up.
Here's the 'skin' of the tiger roll:
And here's the 'body' of the tiger roll, a chocolate sponge:
We are suppose to roll up the chocolate sponge and wrap the tiger skin around it. Here's the end product of what I have made today:
Judy also demostrated to us how to make the adorable mouse on the rainbow roll. It is so colourful and cute, I think children will love this. I will be buying the swiss roll tin size that this recipe calls for and give it a try.
Went marketing with my mum yesterday morning and got the ingredients since I intend to make Quiche for dinner. This is the spinach quiche (suppose to be spinach and ham but I forgot to add in the ham).
And here's the pumpkin and bacon quiche.
I went to get a few smaller pans today so that I can make more, but smaller portions. I find it more convenient either to give away or keep for later consumption.
On the third last lesson with Richard for the Stage 1 class, he taught us Banana Muffin, Pandan Chiffon and Lace Cookies. As I am not a big fan of banana, I did not fancy it very much. But to be fair, it is indeed rather tasty just that I find it too sweet for me.
When I see the title "Lace Cookies" on the recipe book, I thought it is those buttery piped soft cookies with a lacy edge. But turn out that it is a hard cookie. Richard says this is a Japanese type of cookies and is very crunchy. The original recipe uses raisins but he says it is harded to cut the dough so he change it to chocolate chips, which I am more than happy. =) This is definitely on my to-do list!
I have always had this love-hate relationship with chiffon. I love to eat chiffon as it is light and spongy, but I always have problem with making it. Sigh! I had numerous failed attempts and only one successful one. Whenever I make chiffon, I will get nervous and pray hard that this one turns out well, but always disappointed. Wonder when can I achieve something like Richard's:
Attended Valerie's class on quiche today and she taught us pumpkin & bacon quiche and spinach & ham quiche. Unlike some, her recipe does not require us to blind-bake the pastry.
The orange chunks on the top are pumpkin.
Red pepper was used to decorate the top of the spinach & ham quiche to give it some colour.
She said we can substitute the fillings accordingly to our own preference such as mushroom & smoked salmon. Think I will try making this over the weekend. It is so yummy!
