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PINKIE FOOD BLOG

Born to shop,Force to cook

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PINKIE FOOD BLOG | pinkiefoodblog.blogspot.com Reviews
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DESCRIPTION
Born to shop,Force to cook
<META>
KEYWORDS
1 pinkie food blog
2 puff
3 ingredients
4 5 egg yolks
5 1tsp vanilla essence
6 500ml milk/cream
7 1tbsp butter
8 preparation
9 posted by
10 3 comments
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pinkie food blog,puff,ingredients,5 egg yolks,1tsp vanilla essence,500ml milk/cream,1tbsp butter,preparation,posted by,3 comments,puff pastry,1 tsp sugar,1/2 tsp salt,5 comments,madeleine,make 2 dozens,2 large eggs,1tsp vanilla,preparations,2 comments
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PINKIE FOOD BLOG | pinkiefoodblog.blogspot.com Reviews

https://pinkiefoodblog.blogspot.com

Born to shop,Force to cook

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1

PINKIE FOOD BLOG: BASIC SPONGE CAKE

http://pinkiefoodblog.blogspot.com/2007/08/basic-sponge-cake.html

Born to shop,Force to cook. Thursday, August 16, 2007. Following the recipe of. The texture is just so soft,airy and fragrant.Instead of using normal baking powder,i used a spoonful of double-act baking powder(1/2 tsp).It just comes out so great.Everybody in my house loved it. Here is the pix. Just would like to find out from you is it that you replace the 1/2 tsp of baking powder (for Paper-Lined Sponge Cake) with 1 tsp of double-action baking powder (for the above sponge cake)Thanks. Cream puff(Bánh su...

2

PINKIE FOOD BLOG: Mini fruit tart (Bánh tạc trái cây)

http://pinkiefoodblog.blogspot.com/2008/06/mini-fruit-tart-bnh-tc-tri-cy.html

Born to shop,Force to cook. Thursday, June 5, 2008. Mini fruit tart (Bánh tạc trái cây). The same ingredients and methods as mini coconut tart. 100ml heavy whipping cream. 20g sugar ( or adjusted to taste). Fresh strawberries, kiwis,mango etc. Prepared the tart's dough and insert to the molds as instructed, then bake without fillings for 20-30 minutes or until golden. Whipped the cream until thicken, add in sugar and vanilla and beat until it gets to the peak stage. Labels: Pie and Tart. Pig skin cake(Bá...

3

PINKIE FOOD BLOG: BLACK FOREST ROLL (Bánh cuộn Chocolate)

http://pinkiefoodblog.blogspot.com/2007/07/black-forest-roll-bnh-cun-chocolate.html

Born to shop,Force to cook. Sunday, July 15, 2007. BLACK FOREST ROLL (Bánh cuộn Chocolate). Most of the swiss rolls i made use the whole egg method, i tried using the other way, beating the egg seperately, but the cakes did not turn out right.The recipe is adapted from Yochana's cake delight. For the better taste, i put into the batter 2tbsp rum and 1tsp baking powder. This swiss roll goes better with whipped cream than butter cream, i also added chopped strawberry.yum yum. View my complete profile.

4

PINKIE FOOD BLOG: Vietnamese Dipping Fish Sauce(Nước mắm chấm)

http://pinkiefoodblog.blogspot.com/2009/02/vietnamese-dipping-fish-saucenuoc-mam.html

Born to shop,Force to cook. Wednesday, February 11, 2009. Vietnamese Dipping Fish Sauce(Nước mắm chấm). Fish sauce for dipping sauce is normally saltier than the fish sauce for cooking. It can be seen by a darker color with a very high sodium contained ( normally 1490 1560mg) while the cooking sauce has a very light color with lower sodium ( approx 1420mg). Thus, the saltier the sauce is, the more water needed when making dipping sauce. Too much garlic will result in pungent smell. 2/3 cup fish sauce.

5

PINKIE FOOD BLOG: CREAM PUFF(Pâte à Choux,bánh su kem)

http://pinkiefoodblog.blogspot.com/2006/11/pte-chouxcream-puffbnh-su-kem.html

Born to shop,Force to cook. Friday, November 10, 2006. CREAM PUFF(Pâte à Choux,bánh su kem). Bring butter,water,salt and sugar to a boil in saucepan. Wait about 1 more min then remove from heat, add the flour to boiling mixture all at once and beat vigorously. The mixture will look like mashed potatoes and comes off from the side of the pan easily. Put the pan pack to the stove and continue beating until it forms a smooth ball. Fit a tip in a pastry bag and fill with batter. Cool cream before filling.

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