Aim for the day : Make a crepe cake in 2 hours
Participants : Joey, Valerie, Alan Siew
Location : The Kitchen
Time : 5 p.m
Participants : Joey, Valerie, Alan Siew
Location : The Kitchen
Time : 5 p.m
●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●
first,
look for a decent recipe from the net
this is the recipe i used for the crepe batter:
- 6 tablespoons butter- 3 cups milk
- 6 eggs
- 1 1/2 cups all-purpose flour
- 7 tbsp. sugar
- Pinch salt
START WORKING
prepare the ingrediants and equipments
get help from friends
7 tablespoon of butter finally end up to be the whole chunk of butter...==
cook the butter till a nutty aroma is produced and leave to cool
beat the eggs and sugar together
but not too much
just to melt the sugar in the eggs
but not too much
just to melt the sugar in the eggs
measure the milk
(joey wouldn't believe my measurement..so she stared at me while i was measuring the milk)
boil the milk and leave to cool
combine EVERYTHING together
best to combine with the spatula so less air will be incoporated in the mixture
best to combine with the spatula so less air will be incoporated in the mixture
done with the crepe batter
cover with plastic and put inside the fridge overnight
but i'm going to use it straight away because i was lazy yesterday XD
●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●
serve the crepe cake with some creme anglaise
it will taste so much better!!!!!!
you can vary the flavour of the anglaise
i made earl grey flavour anglaise because i couldn't find vanilla bean in the market and i don't like to use vanilla essence as it has this fake vanilla flavour that i hate alot.
recipe for the earl grey creme anglaise:
- 250 ml milk
- earl grey
- 80 g egg yolks
- 50 g sugar
separate egg yolk from egg white
red coloring in the egg whites
ewwww!!!!!!
heat up milk (not to boil) and infuse earl grey into the milk
beat the sugar and egg yolks together till light
boil the milk
pour the boiled milk into the egg yolk mixture half by half (careful not to cook the eggs)
ewwww!!!!!!
heat up milk (not to boil) and infuse earl grey into the milk
beat the sugar and egg yolks together till light
boil the milk
pour the boiled milk into the egg yolk mixture half by half (careful not to cook the eggs)
put the mixture on water bath
cook to 85 degrees
while cooking, remember to stir constantly
and the anglaise is done!!! ^^
leave to cool down in fridge
●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●
leave to cool down in fridge
●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●
let me introduce you to the newest member of my equipments
KENWOOD
she's going to be one of my greatest helper ever!!!
for the crepe cake filling (cream that goes in between the layers)
i made creme chantilly which is really really really simple to make and taste quite nice too~
recipe for creme chantilly:
- 1000 g whipping cream
- 100 g icing sugar
[the amount of icing sugar is 10% amount of the whipping cream]
just whip up the whipping cream till very soft peak and add in the icing sugar
whip till soft peak or desireable consistency
careful not to overwhip the cream!!!! or you'll get butter!!!
leave in the fridge
leave in the fridge
●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●
start cooking the crepes!!!!
prepare a non-stick pan, wipe the pan with tissue and a little oil
val's little advice: prepare also a pair of chopsticks and a plastic "铲"
you will find them really really useful!!
to cook the crepes,
just pour suitable amount of batter into the pan and cook
flip cover when the base starts to turn brown
DO NOT BURN THE CREPES
when both sides and ready,
remove from pan and leave to cool
val's little advice: prepare also a pair of chopsticks and a plastic "铲"
you will find them really really useful!!
to cook the crepes,
just pour suitable amount of batter into the pan and cook
flip cover when the base starts to turn brown
DO NOT BURN THE CREPES
when both sides and ready,
remove from pan and leave to cool
our 4th crepe..
the only one without a hole in it so far...==
the only one without a hole in it so far...==
after that, we were "pros" at crepe cooking!!!
look how many crepes we made!!!
actually there's only 8 pieces on the plate...>.<
look how many crepes we made!!!
actually there's only 8 pieces on the plate...>.<
disgusting looking alan trying out the crepe
●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●
●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●
when the crepes are cool
it's time to assemble it into a cake!
spread a layer of creme chantilly on the crepe
and place another piece of crepe on top
repeat the action
till you get a "cake"
till you get a "cake"
almost done!!!!
last layer of cream on top...
walahhh~~~~ it's done~~~~
eheheheheheh....>0<
final touch on the cake
american style XP
close up
"masterpiece"
disgusting look...
best to leave the cake in the fridge for about 3 hours before eating
serve with earl grey creme anglaise
bon apettit~
●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●
while waiting for the crepes to cool down
we went out
to the market...=0=
●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●
wonder why i call this the "AMERICAN STYLE" crepe cake?
ehehehehe~
it's because i'm lazy to make the cake nice and tidy
american style cakes are more modern looking cakes with not very very tidy layers
french style cakes focus more on the looks and tidy-ness
so there you have it~
val's "american style" crepe cake ^^
Solid state lighting does not have any moving components inside
ReplyDeleteit. There health benefits outnumber their disadvantages, if any.
Next it will be time of the lesser folks like 60w, 40w and 25w.
Feel free to visit my webpage; LED Deckenleuchten