Chocolate Mud Cupcakes - 2nd attempt

Eh hei hei now we're talking! :) I did not achieve the gooey-flowing chocolate centre though, but they are still very much edible. Best eaten warm. Will reduce the baking time the next time I attempt again.

I used fresh eggs to avoid any hiccups and 75% cocoa Lindth chocolates this time. No more Cadbury...I've learnt my lesson. With the dark chocolate, there is no need to reduce the sugar in the recipe.

(Recipe from 500 Cupcakes & Muffins - Fergal Connolly Pg 91)

Chocolate Mud Cupcakes - FAILED!

Peeking into my fridge, I noticed I've collected a nice stack of chocolates. Since chocolate cakes can't go wrong with most people. I thought it'll be nice to bring some homemade desserts for Antoine this evening.

As I gathered all ingredients getting ready to melt the butter and chocolate, I realised my eggs were refrigerated! Darn... I left it out for a while to reach room temperature, and carried on stirring the melting chocolate. Did not occur to me then to dip them in hot water so they warm up quicker. By the time I was ready with the eggs, they were still relatively cold. It seemed to take longer for the eggs to reach the 'light and fluffy ' stage. Then I knew it is gonna be a flop. :( I increased the mixer speed and was jumping for joy when it was light and fluffy!

I ran out of self-raising flour and substituted with plain flour and baking powder - minus the salt. The sifted flour was added into the egg mixer and as I was folding in, I noticed the egg liquid beneath the fluff - something I have never experienced or seen before. As the flour was evenly distributed, the liquid was no longer visible. The batter looked alright then and I poured in the warm chocolate and butter at a go and continued blending. The batter looked heavy and as I was scooping the batter into the muffin cups, I noticed the oil separating from the batter.

I baked the muffins anyway to see what the end result is like and tasted. It was hard and really dry.. :(

The cold eggs is definately one of the reasons for the flop, and I probably overbeat the eggs causing separation. However I do not undertand why the oil got separated when I was mixing in the chocolate. Is the chocolate too hot when I poured in? I allowed some cooling time but do I have to let it cool completely? I also experimented with a mix of Lindth and Cadbury chocolate (Cadbury being my 1st time). Is Cadbury giving this problem? Nevertheless, I got fresh eggs to give this another go.

Squid ink bolgnaise

Mum spent the afternoon tidying and clearing out the kitchen cabinets and I thought I might as well lend a hand and clear out the existing drystores as well as the fridge.

I have an open pack of squid ink fettucine with no seafood. :( Made Bolognaise instead.. haha so tak match. :P So instead of opening a bottle of wine, it's a can of Suntory premium to wash it all down..Yumz!

Kitchenaid's 1st produce: Madeleines

I was out getting bakewares yesterday and decided to pop by chinatown to La Choy Seng to check out what they have in stall. I've read about the shop online but never noticed it when I was there previously. They gave me a pretty good deal and I was all excited waiting for it to be delivered this afternoon.

It was given a cleanup and on it's way to making it's first batch of produce - madeleines. Much to my dismay, the madeleine pans I bought yesterday was 5mm too long for my oven. Sighz... so much for my judgement. The pan did not have any measurements indicated and I don't suppose the shop allows exchange. Uh well, will see how it goes. Just my luck. I have to make do with my tiny madeleine pan which produces 5 at a time.

Madeleines

(Fergal Connolly's 500 Cupcakes & Muffins)

4 large eggs

175 g caster sugar

125 g plain flour

1 tsp baking powder

115 g unsalted butter, melted and cooled

I tbsp grated lemon zest (I used zest of an 1 lemon.)

1. Strain the melted butter to remove the solids before cooling.
2. Preheat the oven to 175 degrees C.
3. Grease the madeleine pan. (I used an oil spray.)
4. Beat the eggs and sugar until pale and thick.
5. Sieve the flour and baking powder into a separate bowl.
6. Slowly add the flour to the egg mixture.
7. Pour in the melted butter and stir in the lemon zest.
8. Refrigerate the batter for 20 minutes.
9. Spoon the batter into the pan, filling each mould about 2/3 full.
10. Bake for 20 mins. (Adjust according to mould size. I baked mine for 10 mins.)
11. Remove the pan from the oven and give it a tap. The madeleines should fall off quite easily.
12. Cool on wire rack.

Update: The flavour and texture was good. I love the flavour the zest imparts. However I find it too sweet and the colour did not turn out golden as I would like it to be.

Ramen - Missing Kyoto

It was tiring shopping around for bakewares in the hot afternoon and I was so hungry and tired when I got home I could barely walk a couple more steps to get dinner.

Julz got a friend to buy more of the ramen we tried at Kyoto. Thought it will be healthier alternative to instant noodles. I got some nice pork ribeye to compliment the noodles since I can't make char siew ;).

I cooked the pork ribeye in the soup stock till cooked and tender and set aside. Ladle the soup into serving bowl and blanch the noodles in boiling water. Place noodles in soup. To add some colour and fibre, blanch some vegetables. Slice up the pork and arrange with vegetables on top of noodles. Serve with some la yu or tonkarashi. A generous serving of chopped shallots will be good.