Thứ Tư, 16 tháng 4, 2014

Cách làm kem để phết bánh

Công thức 1:

1 lòng trắng
35-40gr đường (tùy lúc nướng bánh độ ngọt bao nhiêu gia giảm)
80gr bơ (bình thường 3 lòng trắng mình làm đúng 1 cục bơ Landliebe 250gr)

1. Lòng trắng với đường mình hấp cách thủy tầm 70°C (khoảng này mình kỹ vì thường trẻ con ăn nhiều nên đánh lòng trắng ko đủ chín lòng trắng sống sợ ăn bị gì lắm :))
2. Bỏ lòng trắng và đường vào máy đánh sôq mạnh nhất cho tới khi bông cứng, dẻo, mịn, có vân đẹp (lòng trắng này ko như lòng trắng đánh bánh có thể đánh vô tư lâu cũng dc ko lo bị cứng hay bị hư gì cả)
3. Bơ để ngoài ko để trong tủ lạnh từ hôm qua, thái hình vuông hay cục vừa phải, khi lòng trắng đánh đạt hạ số vừa thả từng cục bơ vào cho tới hết, sau đó bật số to lên lại đánh cho tới khi đạt thành kem.



Công thức 2: kem bơ lòng sữa tươi

100gr bơ
50gr đường
40-60ml sữa (tùy theo mỗi người thích kem cứng hay nhiều mềm tí)

1. Bơ và đường bỏ vào chung dùng máy đánh từ số nhỏ nân lên số mạnh nhất cho tới khi chuyển sang màu trắng ngà.
2. Trở về số vừa múc từng muỗng sữa cho vào, kiêng nhẫn từng muỗng ko sẽ bị vữa hư kem tách nước. 
3. Khi cho hêt sữa vào rồi tăng số mạnh đánh cho tới khi đạt thành kem.

Kem này đánh nhanh hơn kem bơ lòng trắng trứng và mình thích và thường dùng kem này nhiều hơn vì trẻ con thích ăn hơn, vì vị nó thơm ngon hơn, mà an toàn hơn lòng trắng trưng. Chỉ trong vòng 15-20 phút là mình xong, đừng đánh lâu và nhiếu quá kem sẽ tách nước hoặc trở về trạng thái bơ lại như sáp đèn cày ăn bợn miệng ko ngon.

Thứ Sáu, 11 tháng 4, 2014

Me in kitchen to kill the bore

 
Here it comes! I expected to bake the Hokkaido milky bread but it turned out totally different to what I thought. Baking grocery in Austria is far confusing to what you thought due to several types of flour. And it is even more tricky with types of flour in Germany and in Austria (I read the reviews from Germany but had no idea that Austrian flour is different to Germans) So I picked the wrong type of flour, "Roggenmehl" which is for brown bread, not the white bread. But it's fine in the end as my outcome is not so hard like normal brown bread. Totally feel relieved! 



Then, I came up with this creme broccoli, sweet potatoes, and carrot sup to eat with the bread that I made above. Because it is so lame to eat the bread alone. Nevertheless, the soup is wonderful!! I have to say that!! So proud of myself!! 

Here is the recipe:

Ingredients: 10gr unsalted butter, 500gr pack of broccoli, 5 medium carrots, 300gr sweet potatoes, 1/4 cup all purpose flour, 1 cup of heavy cream, 1 cup of normal milk, 1/2 cup of cheese, chop of salt, pepper, parsley, and oregano. 

Steps: Cut carrots and sweet potatoes into square, medium size (not too small because the nutrient will be gone after being boiled in the water), put all those sweet potatoes and carrots in the boiled water (10mins). Then pour the water out, dry the potatoes and carrots. In another pan, after heating the pan, put the butter (10gr) inside, then put the broccoli inside, stir well for 5mins, then put salt inside, then put the sweet potatoes, and carrots in this pan also. Stir well for 2mins, then put heavy cream, normal milk inside, stir for 3 mins. Put the flour in the mix then stir for 5mins. Lastly, put all the cheese inside, stir for 3 more mins. 

Note: If you don't like the hard mixture, use the blender to mix. 

Now is my steps to make the bread:










Chủ Nhật, 6 tháng 4, 2014

Some time confused.

This period of time is hard to me because I figure out that something has changed in me, in my confidence, in my lively-ness and in my perception of happiness. It's hard to say when it got started. It could be the environment here, the people here, the course here, blablabla and that's all I could blame on. Let's think about me, why I changed?

1. That's the moment when I lost my close friend here in a strange and still brand new country.
2. Then I knew that the people I chose to stay with, to connect with in the longterm, to believe in, have turned out to be kind of the people I don't usually get along with when I am in my country.
3. I learnt, learnt a lot, but when I don't feel I am learning anymore, I feel I am forced to learn these things. I lied myself that it's fine to me, I lied myself that I am always welcomed to the new knowledge no matter what it is, I lied myself that I will be adapted soon to this new life and these new people. BUT I did not. Because these things do not fit me, and I do not fit into these neither. That was totally something I had drawn for my life. I know that now. It should be the price I pay in the end of the day for my super fast and stubborn choice.
4. But I accept the challenge. I accept the way I am changing now. I am not giving up. And I am not gonna think that I am a loser. Old ways are not always fit to me, and it's not necessary to be with me the whole life. Sometimes it would be better to understand my new self and get to accept it, right?

And these days are waiting days for me, with 99% I am wasting my time to wait for those stupid acceptance for my internship interviews. Who cares about it, right? It is still fine when I am with my family, back to my old friends, back to my hometown, and back to my used-to-be-person. I have experienced enough? No, I haven't. It's just I figured out I belong to where I was. Or am I too memory-belong-person? And I would be disappointed if those memories do not keep on.

Still, too much confusion in my mind now. My heart is too small to love somewhere else.

Confused weekend.
April 6th 14