Wednesday, September 29, 2010

Polenta Bun

Cornmeal is whole dried white or yellow corn ground to fine, coarse or medium texture. Cornmeal labeled ‘ stone-ground’ is most nutritious as the grinding process preserves some of the vitamin-containing germ and hull, but it is most perishable.

Polenta is the name of Italian take from boiled cornmeal dish.

Polenta is a medium ground cornmeal that has been a staple carbohydrate for most of northern Italy since the 1600s. It takes about 45 minutes of stirring by hand to make this delicious lava thick yellow porridge, during which one incurs ‘polenta burns’ from the spluttering mixture. Polenta can sometimes be found st health food shops; It makes breads or bun of purple hue and strong, nutty corn flavour.

Wednesday, September 22, 2010

Legendary of Mooncake 2

It’s September and everywhere you turn, in every bakery, Chinese restaurants, hotel and some billboards, whether obscure or obvious, there is a poster of the famous ‘ Chang Er’, the Lady in the Moon, and at bottom of the poster would be mooncakes.

The Mooncake or Mid-Autumn Festival falls on the 15th day of the eighth month in the lunar calendar. The Mooncake Festival evolves around 2 legends- one signifying the end of the Mongol Rule in China and other, if you remember last years i want to promise yet another story about a tale of the beautiful Moon Maiden ‘ Chang Er’.

The other is apparently a myth spun by storytellers of the Tang Dynasty. It tells of a time when the earth was illuminated by 10 suns. One day they decided to rise all at once, making it unbearably hot! To save the earth from being scorched, an expert archer named Hou Yi stepped out and saved the land by shooting down 9 of the suns. He received the Elixir of Life as a reward from the Emperor and was duly promoted. With this turn of event and good fortune, he turned into tyrant. Fearing for the worst, his beautiful wife Chang Er, stole the potion and fled to the moon to escape his wrath. Some say that when you look closely at moon today you might still be able to catch a glimpse of the shadow of the beautiful moon maiden.

Thursday, September 9, 2010

Presentation Cake Hari Raya to TYT

Kota Kinabalu Sabah Head of State of Sabah on the 8th September 2010, received in conjunction with the presentation of the cake celebrate Hari Raya Aidilftri from a variety of most hotels in the State Palace.

Presentation of the cake is an annual event each time the response Aidilftri.
Which hotel is performing cake is Promenade, Le Merdien, The Palace, Sutera Harbour, Nexus, STAR, Hyatt Regency and Imperial Hotel.

Wednesday, September 8, 2010

Making an Egg White Foam

Two descriptions are usually used to describe egg white form; both refer to its appearance when the whisk is slowly lifted vertically from the bowl. If it leaves behind a mound with gently drooping tip, then the whites are at the soft peak stage. If the mound tapers to a sharp, upright tip, they are at the stiff peak stage. Beating beyond this point makes the protein network contract and squeeze out water, producing a deflated, curdled looking mass oozing clear liquid. To avoid this, stop beating as soon as the whites are stiffly peaking. They should slide around a little bit when the bowl is tilted. Overbeaten egg whites will stick, not slide.

When you beat air into egg whites, the proteins they contain link up loosely to form thin, elastic walls surrounding the air bubbles. In the oven's heat, beating the bubbles expand and the protein set; this is what gives souffles, meringue, macaroon, chiffon and cake to puff and lightness.

To produce an extremely stable form that results in higher, lighter baked goods adding 1/4 tsp cream of tartar for every 2 egg whites helps to stabilize the form. Sugar in quantity produces a shiny, stable foam, while salt has slight destabilizing properties. One thing is lethal to an egg white foam; Fat, even the smallest trace of fat on bowl or beater will disrupt egg whites, foaming ability, so make sure oil, butter or egg yolk never go near them. Fresh egg whites yield a more stable foam but less volume and older whites, vice versa.

Saturday, September 4, 2010

Left Over Egg White for Decoration

Egg white are often left over in most kitchens, patisseries and bakeries, the following decoration is a handy way of using them up.

One of the most wonderful desserts ever is " pavlova" the elegantly sinful meringue is culinary institution in itself. But now what do we egg white is meringue for decoration. Whip the egg white with sugar until stiff, them mix the icing sugar and corn flour and carefully fold into the egg white.

The meringue mixture can also be easily coloured or dusted with coloured granulated sugar, pearl or chopped nuts before drying.

Sugary and crisp, we have always loved meringues and we salute you.