tttttttiramisu....
ok, i made my 2nd batch of tiramisu(ok, i dont know whether to call it that anymore, its more of like 'tiramisu-gay-liao'... hee...
anywya i wanted to chopchop finish up my other half of the mascarpone cheese.... plus the previous batch, tho despite my disappointed post, taste wise it was apparently not too bad, personally other than a less whipped cream, i passed myself! so ok, i went to get more cream 'de montare', the same mountain one cos it really cldnt be any of the rest with mushrooms(which i got also but to try baked pasta),cheese n i cant rem what else... i expected it to come out like a block but this time it was liquidy! n i was like yay!!!jsut like pour n whip! so i whipwhipwhip... n .... hwiphwiphiwp... till it finally started showing signs of being whipped n i was like 'finally la!!' it stuill suck to make stuff with the machine n all... hard work man!
so i now have more tiramisugayliao, with strawberry chunks n slightly-harder-than-sponge-fingers biscuits chunks(no one was eating that so i wanted to clear it) in it too ... so after leaving it a night, the flavours kinda came tog, like the cream had some strawberry taste etc... so all was gd... plus the cream was better this time.. yay!
today my mum sent me a recipe for tiramisu... n very excitedly i cldnt wait to try n make my very own! SO, i did run by the supermkt to get stuff n came back to make them.well... lets jsut say it didnt turn out tooooooooo well.... heh... n yess, i actually do blog abt my depressing moments...
lets start with grocery shopping...
well, for one, i didnt get caster sugar(bakign sugar which is finer than regular 'fine' sugar)... thot id save money n just use hte one i have at home, i mean in spore i dont bother getting caster sugar too...
then the cream thats meant to be whipped... this is the thing that totalyl screwed me up!!!! (jsut on top of other thigns) first i had to guess the kind of cream cos there were a few kinds of cream sold n had different names so must be for different purposes... there was some 'cucina' version, which translates to 'kitchen' n then there was some 'de montero' ( or soemthing like that), which i was cluessless abt so i shamlessly took out my translator n ti-ti-ti-ed it n got montero=mount... so im thinking... mount=like a mountain maybe? so maybe its trying to say whip till nice n tall like a mountain?? (seriosuly that was my train of thought) plus, cucina prob meant that it was for cooking which i didnt want.. so ok, jsut get the mountain one...
ok, then instead of kaluha, i got baileys instead, cos it was cheaper, n if i used kaluha, i needed only 3 tablespoons of it, n not likei wanna drink it n no way i can make that much tiramisu to finish the bot, baileys at least still more drinkable, n heck, baileys n coffee n tiramisu cant go that wrong... ok baileys i got! for e$9.90... for 700ml ..not too bad?
ok, so i got pretty much everything else, except for strawberries which i wanted in my tiramisu for the simplest of fact, i like them!
ok, then i came back had dinner n started on project tiramisu!
ok, first i had to sort the yolk from the white, needed 4yolks(the eggs r soooo tiny here i tell u!) after seperating nicely n skillfully 2 yolks, the 3rd egg, i dont know y, i dropped the dman white into the yolk container! argh!!! (must be the dyslexsic! msut be!) but i realised well, not the first time, for some reason i always have to think harder when i ahve to seperate the yolk-white thing... hai. so ok, re-do the 4 eggs, save the rest for fried egg for tmr's sandwich.
then measure sugar.. guess what, i dont have measuring scale! not even the damn cup! i jsut assumed like in jk(jalan kayu,my home if u didnt know) where i have everything! so ran over to my friend's n luckily he has a measuring cup... well, i jsut assumed it was 1ml=1g... i needed 80g, but the cup was so hard to read, so jsut wack.
then had to beat the yolk n sugar... when i looked at the suagr i knew i was sooo in for it... bloody hell coarse la!! freakin rocks for sugar! ok,figure of speech but these were coarse grain to the max! using fine sugar was tough, using fine sugar without a kenwood(mixer) is lagi chialat... NO KENWOOD+COARSE SUGAR... wah lau!!! i freakin hell beat like siao la! lynn cld totally hear my sounds effects when beating the damn thing.. thankfully she came to help n we kinda had to take shifts...in the end, we beat till i gave up.. some grains were kind enough to dissolved, the rest were jsut punks. so heck.
then now the cream... the mountain cream, when i cut open the pack, i knew somehting was weird.... i was expecting it to be liquid, like 'pour n whip!' but no way man, this is was thick, n almsot like cream cheese... so ok, very suspiciously i whipped anyyway, whip whipwhip then i look at it n man... its soo wrong... where the hell is my mountain? all i managed to do was to deform it, from the shape of a tetrapack to a creamy cream... no way n very very far form a mountain. so i thot maybe its a lil thick,n add a tiny lil bit of milk... tiny lil bit... but i whiphwipwhip again, more liquidy, n still no mountain! so ok, i sjut put in the fridge n took over fr lynn who was getting a muscle ache from the beating of yolk+rock sugar.
beating till i gave up, i jsut mixed in the mascarpone cheese(thanksfully this was an obedient ingredient to work with) n then suppose to 'fold in the whipped cream'... when i took our the cream... hohoho... like milk shake! ahhhh!!!!! ok, jsut mix n see how since the other mixture was rather thick.... the end result.... its like thick milkshake... damn dman damn chialat la... i was soo disappointed i wanted to throw away the cream mixture n get another cream tmr n try again... but in the end, i tasted it, it didnt taste bad, jsut not firm.. so jsut cont la, n see how, if still horribkle then tossed it tmr i guess..
so i made the coffee+baileys+milk(the coffee was esspresso, thot id add some milk to neutralise it)... tasted fine...really not bad actually! so ok, i soaked the sponge fingers... put in a cup n spooned in some cream 'sauce' n more sponge fingers soaked n mroe cream sauce... then jsut throw into the fridge n hipefully it wont eb THAT bad....
so i went on to fry eggs, wash up etc... n jsut b4 i started this blog i went to try a llil bit... NOT BAD man... jsut dont think abt the runny cream n assume tiramisu is like that... heh! taste wise, i can taste the liqueur which i like, n the coffee too! theonly thing is, the cream was a lil too sweet but not to a pt of death so its ok... overall, hai, still disappointed :( hate it when i fail! thats the thing with baking!(ok, tho i didnt ahve to bake anything to make tiramisu but u wont call it cooking wld u?) cooking u can still add this add that to try n save it, but baking ah, u make it or break it man! then in the midst of disappointment n still beaitng n mixing, i was asking myself, why on earth was i sooo damn it gay-kiang, wanna make tiramisu, n in all places in the world in ITALY where it originates!! liek who am i trying to bluff man! if i was i china ir india nevermind know, pple jsut assume its like that maybe? but NO, im in italy where pastries rule the world n tiramisu is probably their gift to the world....
conclusion : i must remember to not bake anythign that needs measuring or intensive beating cos i only have my cock eyes to agar agar ( its seriosuly cock,800 degrees nevermind, 1 side bigger than the other somemore... but i do have a badminton arm) n maybe ill try it out when im back in spore... hai...
anywya i wanted to chopchop finish up my other half of the mascarpone cheese.... plus the previous batch, tho despite my disappointed post, taste wise it was apparently not too bad, personally other than a less whipped cream, i passed myself! so ok, i went to get more cream 'de montare', the same mountain one cos it really cldnt be any of the rest with mushrooms(which i got also but to try baked pasta),cheese n i cant rem what else... i expected it to come out like a block but this time it was liquidy! n i was like yay!!!jsut like pour n whip! so i whipwhipwhip... n .... hwiphwiphiwp... till it finally started showing signs of being whipped n i was like 'finally la!!' it stuill suck to make stuff with the machine n all... hard work man!
so i now have more tiramisugayliao, with strawberry chunks n slightly-harder-than-sponge-fingers biscuits chunks(no one was eating that so i wanted to clear it) in it too ... so after leaving it a night, the flavours kinda came tog, like the cream had some strawberry taste etc... so all was gd... plus the cream was better this time.. yay!
today my mum sent me a recipe for tiramisu... n very excitedly i cldnt wait to try n make my very own! SO, i did run by the supermkt to get stuff n came back to make them.well... lets jsut say it didnt turn out tooooooooo well.... heh... n yess, i actually do blog abt my depressing moments...
lets start with grocery shopping...
well, for one, i didnt get caster sugar(bakign sugar which is finer than regular 'fine' sugar)... thot id save money n just use hte one i have at home, i mean in spore i dont bother getting caster sugar too...
then the cream thats meant to be whipped... this is the thing that totalyl screwed me up!!!! (jsut on top of other thigns) first i had to guess the kind of cream cos there were a few kinds of cream sold n had different names so must be for different purposes... there was some 'cucina' version, which translates to 'kitchen' n then there was some 'de montero' ( or soemthing like that), which i was cluessless abt so i shamlessly took out my translator n ti-ti-ti-ed it n got montero=mount... so im thinking... mount=like a mountain maybe? so maybe its trying to say whip till nice n tall like a mountain?? (seriosuly that was my train of thought) plus, cucina prob meant that it was for cooking which i didnt want.. so ok, jsut get the mountain one...
ok, then instead of kaluha, i got baileys instead, cos it was cheaper, n if i used kaluha, i needed only 3 tablespoons of it, n not likei wanna drink it n no way i can make that much tiramisu to finish the bot, baileys at least still more drinkable, n heck, baileys n coffee n tiramisu cant go that wrong... ok baileys i got! for e$9.90... for 700ml ..not too bad?
ok, so i got pretty much everything else, except for strawberries which i wanted in my tiramisu for the simplest of fact, i like them!
ok, then i came back had dinner n started on project tiramisu!
ok, first i had to sort the yolk from the white, needed 4yolks(the eggs r soooo tiny here i tell u!) after seperating nicely n skillfully 2 yolks, the 3rd egg, i dont know y, i dropped the dman white into the yolk container! argh!!! (must be the dyslexsic! msut be!) but i realised well, not the first time, for some reason i always have to think harder when i ahve to seperate the yolk-white thing... hai. so ok, re-do the 4 eggs, save the rest for fried egg for tmr's sandwich.
then measure sugar.. guess what, i dont have measuring scale! not even the damn cup! i jsut assumed like in jk(jalan kayu,my home if u didnt know) where i have everything! so ran over to my friend's n luckily he has a measuring cup... well, i jsut assumed it was 1ml=1g... i needed 80g, but the cup was so hard to read, so jsut wack.
then had to beat the yolk n sugar... when i looked at the suagr i knew i was sooo in for it... bloody hell coarse la!! freakin rocks for sugar! ok,figure of speech but these were coarse grain to the max! using fine sugar was tough, using fine sugar without a kenwood(mixer) is lagi chialat... NO KENWOOD+COARSE SUGAR... wah lau!!! i freakin hell beat like siao la! lynn cld totally hear my sounds effects when beating the damn thing.. thankfully she came to help n we kinda had to take shifts...in the end, we beat till i gave up.. some grains were kind enough to dissolved, the rest were jsut punks. so heck.
then now the cream... the mountain cream, when i cut open the pack, i knew somehting was weird.... i was expecting it to be liquid, like 'pour n whip!' but no way man, this is was thick, n almsot like cream cheese... so ok, very suspiciously i whipped anyyway, whip whipwhip then i look at it n man... its soo wrong... where the hell is my mountain? all i managed to do was to deform it, from the shape of a tetrapack to a creamy cream... no way n very very far form a mountain. so i thot maybe its a lil thick,n add a tiny lil bit of milk... tiny lil bit... but i whiphwipwhip again, more liquidy, n still no mountain! so ok, i sjut put in the fridge n took over fr lynn who was getting a muscle ache from the beating of yolk+rock sugar.
beating till i gave up, i jsut mixed in the mascarpone cheese(thanksfully this was an obedient ingredient to work with) n then suppose to 'fold in the whipped cream'... when i took our the cream... hohoho... like milk shake! ahhhh!!!!! ok, jsut mix n see how since the other mixture was rather thick.... the end result.... its like thick milkshake... damn dman damn chialat la... i was soo disappointed i wanted to throw away the cream mixture n get another cream tmr n try again... but in the end, i tasted it, it didnt taste bad, jsut not firm.. so jsut cont la, n see how, if still horribkle then tossed it tmr i guess..
so i made the coffee+baileys+milk(the coffee was esspresso, thot id add some milk to neutralise it)... tasted fine...really not bad actually! so ok, i soaked the sponge fingers... put in a cup n spooned in some cream 'sauce' n more sponge fingers soaked n mroe cream sauce... then jsut throw into the fridge n hipefully it wont eb THAT bad....
so i went on to fry eggs, wash up etc... n jsut b4 i started this blog i went to try a llil bit... NOT BAD man... jsut dont think abt the runny cream n assume tiramisu is like that... heh! taste wise, i can taste the liqueur which i like, n the coffee too! theonly thing is, the cream was a lil too sweet but not to a pt of death so its ok... overall, hai, still disappointed :( hate it when i fail! thats the thing with baking!(ok, tho i didnt ahve to bake anything to make tiramisu but u wont call it cooking wld u?) cooking u can still add this add that to try n save it, but baking ah, u make it or break it man! then in the midst of disappointment n still beaitng n mixing, i was asking myself, why on earth was i sooo damn it gay-kiang, wanna make tiramisu, n in all places in the world in ITALY where it originates!! liek who am i trying to bluff man! if i was i china ir india nevermind know, pple jsut assume its like that maybe? but NO, im in italy where pastries rule the world n tiramisu is probably their gift to the world....
conclusion : i must remember to not bake anythign that needs measuring or intensive beating cos i only have my cock eyes to agar agar ( its seriosuly cock,800 degrees nevermind, 1 side bigger than the other somemore... but i do have a badminton arm) n maybe ill try it out when im back in spore... hai...
posted by janey hia at 5:28 PM
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