Breakfast treat for a serene day

I wonder if patient wasn't embbeded into me while I was budding inside my mom.
I always forget my boiling pot on the stove, high temp oven baking bread,
burning smell roaming in the house, charcoal formed in my pot,on and on.
Sometimes, this wasn't because of my early senile but impatient to wait infront of stove
or oven, I love multi-tasking, waiting is kind of wasting time (though I wasn't away
for some important thing).

So I came out with a better solution, where I put a pot on stove to allow
the water to boil, cut and chop the ingredient, start saute and boil noodle,
when everything was in the grip, I could start bakingbread or cake/cookies.
Combined pot to pan, check the oven, served pasta on plate,
garnish and withdraw bread from oven. I was busy with knife, pan, pot, laddle,
oven,bread... I smirked with risible acheivement.



The other morning I was cooking linguini, meanwhile bread was slathered with butter,
sprinkled with parsely and black pepper, covered with layer of thinly sliced tomato,
pickle, red chili and goat cheese. Before linguini proceed to studio, the first batch was
pushed into oven.



When the first batch had done, second batch of baked freach bread topped with soft cheese
and garnished with yellow pepper.



Each of them was lovely for breakfast, though it look like starter of a meal,
but I prefer starter to be a main course, cause it was too wasteful to switch them
to a subordinate role.

Low fat low carb cake as breakfast

The other day, I was happened to read a culinary blog,
it intrigued me to bake such a fuffly cake in a nice morning.
I was almost ashame to admit I read it while I was working in the boutique,
the low traffic quite shop was not a good excuse, but the online-cabled pc,
I don't see why we need to access to internet, aren't they purposely strike us to do so?!

What so ever, I'm glad I had used it wisely and found out few great blogs,
all of them filled the spaces with beautiful description and delicious pisture,
which I enjoyed every click on them.

Long story short, I shouldn't have spend too much on the preface,
sight on the cake, u can visually tell its fluffliness, I was almost want it to
take over the place of bread, due to its texture and low carb non salt properties.
However, This idea gone after mate told me the fact brutally that its made out of
3 EGGS. Still it's high in cholesterol.

The cakes shown above was baked in oven at 180degree celcius.
The original recipe was designed for those who don't have a oven at home,
where a non stick pan can do the job of oven, but it took me more than 30mins
to bake it to a buff finish (which shown below). I prefer the texture of oven baked cake
much more than pan baked one, as 30mins was more than enough to reduce its moisture,
creating some dryness to it.

I filled them with strawberry jam and red bean paste, it taste really yum with them,
I'd love to add some drizzle of icing sugar or honey with banana slices if I've some at home.



Note: If you have a rectangle baking pan at home please do use it to try this recipe,
you can easily make a swiss roll out of it.



In the same morning we had this 8 grains beany soup with our cake,
but he doesn't really like this soup, and I bought the premixed grains and bean from
chinese grocery shop, I actually love it but mate left quite a spoonful in his bowl，
telling me his disagreement. I realised I started being prone to the taste of my love one,
to delight him spontaneously myself.

Almost forgot to post the recipe, here it is,

1. crack n separate 3 egss
2. measure 3 teaspoon of sugar
3. measure 1 table spoon of flour
4. whip the eggs white and sugar to soft peak
5. fold in egg yolks
6. fold in flour.
7. pour in butter wiped baking pan/non-stick frying pan
8. Bake at 180degree celcius or bake on fryin pan with lid covered at gentle heat.

Good night

Transformed red bean crisp

I had hoped to see a multi-layered red bean crisp, but the resulted white babies looks cute,

taste like red bean pao, honestly this is the best product of a spoilt process.

As if I were a failed witch, who always produce unexpected things from her poor magic.






If you don't know my intention you can't tell these are failed product.



Of cause, I'm not going to show you the recipe, as I messed up the materials,

I added a wrong quantity of flour to dough A and B, luckily some thing gross didn't happen,

as I kept adding flour to dough A and adding butter to dough B to balance it back.

Yet I didn't follow the flour that requested on the recipe, as I don't know what is it in english,

and I don't see where could I get it (might try to seek it in china town).



However the biggest problem of mine is lack of kneading skill,

I almost sprain my wrist to knead the dough.. it's not only tiring,

but wasting time as well...






The whole article sound like the limitations of my "experiment".



What a shame, I don't feel like to improve/redo it, I gonna go back Malaysia and take a kneading course.