The opportunity has, in turn, enabled me to try my hand at microfoam art, yet again witnessed with minimal success.
Frankly, the chocolate bars proved tastier than the cakes themselves. Sampled objectively, the layered rectangular desserts were quite delicious as cakes; that said, they bore zero similarities to the Italian signature.
- all made from scratch, of course.
Having secured ultra-sweet Japanese yellow yams on sale, it seemed fitting to re-purpose the remainder of the bag once we had consumed our fair share of the slow-roasted specimens.
I had, in fact, proofed double the amount of yeast required for the project, and ultimately resorted to frozen pizza dough with SPAM slices.
4) 雪耳番薯杞子糖水 / Sweet Potato Dessert Soup with Snow Fungus and Goji Berries
Constructed in an attempt to restore appeal to my Sweet Potato slices - while simultaneously making use of very ripe bananas - I commenced the weekend by roasting a heaping handful of pecans (inspiration derived from SK). They were then blended until smooth in my ever-trusty food processor and combined with an eggy milk mixture to form the base of the French toast blend.
Tradition recipes tend to rely on pork ribs for this dish, however home cooking is built off the concept of practicality. This can be - and should be - interpreted as using only the ingredients on hand, nixing the need for outsourcing specific components to complete an equation.
7) Tofu Doenjang Soup - made better with soft Chinese tofu!
Festive cookie decorations are another story altogether. I tried my best though, having secured black cocoa powder at bulk barn a few days after the fruitless trip to McCall's.