Soul Caramel

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I just created another blog in vietnamese: hamyle.wordpress.com. If you are viet and you want to read my posts in viet, please check my another blog 🙂 Here is for my international friends.

I just literally messed up two cakes yesterday 😦 While I tried separating egg yolks and egg whites, my dump skill messed everything up. There was a lil bit of yolks in egg whites, thus, the cakes became a big mess. In total, I wasted 10 eggs -_____- Commonly said ‘Practice makes the best’ but it’s also a waste of money as well…I tried not to think about those 2 cakes this morning so I decided to make other cake. I found raisins in the fridge so I decided to bake Raisins Pound Cake.

It’s so easy to make because the ingredients are proportional. Moreover, it’s really tasty and suitable for a breakfast with milk 🙂 I was about to have pound cake for breakfast but it turned out my whole 5 lil pound cakes are all gone before dinner today >.< oh well…

I hope you all liked this and gave me some comments ❤ Love you all

Viet blog: hamyle.wordpress.com

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It has been so long since the day I updated my blog here lols. I was being lazy because most of photos and notes are all updated on facebook. However, facebook has been locked in infinite time in Viet Nam [yes, and I am not sure why would they do such things?] I did unlock facebook and continue using it [THEY all know they cannot keep us away from facebook] but it’s running slower than before >.< So depressing!!!! So I decided to move my little home to here, WordPress, to continue sharing my thoughts, my photos and my everything.

I have an album on facebook named “Baking baking” where I post my entire baking journey up 🙂 I’m an amateur but I never stop practicing so my baking skill definitely is improving quickly 😀 *yay* It’s gonna take a long time to move the whole album from facebook to wordpress >< but I’ll finish it soon.

Today is a nice day in Viet Nam. And I feel content 🙂 I’m gonna introduce my cookies baked last night and formed by a tool called cookie press that I just got from my sister in USA.

ALMOND COOKIES!!!!!!! THUMB UP IF YOU LOVE ALMOND! Oh gosh, I so do 🙂

The cookies smell really really good ^___^ thanks to almond powder. According to the recipe, the amount of sugar is over 100g, which is quite too much for a person like me to take >< I reduced it to 90g and found it the best flavor. The cookies are not too sweet, thus, highlight the smell that cookies should have 🙂 yum!!! I myself love love love almond so much so this cookie is def my fav 🙂 What about you?

Kathy Le

Yay me!

I finally successfully baked some lemon cookies. It took me quite long time to figure out the ingredients and the amount needed but it’s worthy enough. The cookies smell really nice and taste amazingly good. I was surprised myself haha

If you were not fans of sour stuffs, you would still love these cookies, seriously. The cookies are not too sweet or sour. Instead, they taste just enough to make you feel good and comfortable. Can’t wait for a tea party!

I’ll describe and show you how to make these cookies later on, okay? lol I’m so freaking hungry now

Thanks for reading my post.

Kathy Le

Chocolate egg yolk pudding is a wonderful dessert for Valentine’s Day because it is totally made from chocolate. As you know chocolate represents for love, for romance, and also a good remedy. Please don’t mistake chocolate with milk chocolate. Milk chocolate can make you fat but not dark chocolate. It’s good for your health, especially your heart. So, why not trying to make chocolate pudding for yourselves?

Ingredients:

– 85g (3 oz) unsweetened chocolate

– 2 cups  milk, scalded

– 1 vanilla pod (Note: When I made one, I didn’t have vanilla pod, thus I used vanilla powder instead and it was still really good. However, vanilla pod would give you a funnier taste. You would feel like you’re eating some tiny seeds in your mouth and it is a nice experience to try)

– 1/2 cup sugar

– 5 egg yolks, beaten

– 1 tbs (table spoon) plain flour

– 1/4 tsp (tea spoon) Salt

Let’s do it:

– Open the vanilla pod, scrape down the seeds and stir them into the milk. Place the whole pod into the milk, set aside for 15 mins.

–  Melt chocolate over hot water, stirring constantly.

– Heat the milk with vanilla pod until just boiled. Dispose the vanilla pod.

– Mix sugar, flour and salt, and blend with chocolate.

– Stir in 1 cup of the hot milk and beat until smooth, then cook over direct heat until mixture boils, stirring constantly.

– Stir rest of hot milk slowly into beaten egg yolks, add to chocolate mixture and cook 5 minutes longer over boiling water, stirring constantly.

– Remove from heat. Let cool and serve plain or with cream.

Source: http://en.kokotaru.com/2009/04/chocolate-egg-yolk-pudding/#more-451

Thanks for reading my post

Kathy LeGalbraith

PS: I actually made all puddings but forgot to take pictures. That’s why, I copied pictures from Kokotaru Website with instructions as well. After I finish all exams, definitely I will make some again and post on this blog really soon. Thanks 🙂

Again, I don’t have enough time to bake any cake since A.P exam is coming within one week. But my blog would be upset if I did not put something on it. Then, I hope owner of this website: http://en.kokotaru.com/2009/08/orange-yogurt-brulee/#more-1067 would not be upset as well since I have copied her pictures and posted here.

Orange yogurt brulee is a low fat, healthy and delicious dessert that I think anyone would love to try. This yummy desert would satisfy anyone, including ones in diet. So you can enjoy it as much as you want without hesitating and worrying about your weight because there is NO SUGAR, NO FAT 😛 teeheee

It takes only few minutes to prepare and get ready for this irresistible healthy dessert.

Ingredients (for two people): plain yogurt, brown sugar and an orange. Noted that you don’t need a lot of Brown Sugar because Orange and Yogurt are tasty enough. But if you liked sweet, then just go for it 🙂

Let’s do it:

1/ Peel the orange and cut it into small pieces. Place them equally in two cups or ramekins.

2/ Pour plain yogurt into those two ramekins.

3/ Sprinkle the yogurt on top and use blowtorch to caramelize the sugar. Note: if you don’t have a blowtorch, just caramelize sugar on a fried pan but it doesn’t make the caramel look as good as it should be (I tried and I swear it looked ….well….)

DONE! WOW!! ENJOY IT MUCH? 🙂 Please enjoy your dessert and tell me if you love it 🙂 Thank you for reading my post.

Source: http://en.kokotaru.com

Owner: Linh

Kathy LeGalbraith

Usually, when we bake a cake, being accurate is really important because the amount of any ingredient can affect our product. With people who already have measure cups and spoons, it would not be a big problem. But with people who are new in baking, definitely you would feel hard to follow exactly the instructions. These are some conversion from CUP to GRAM and vice versa that I think it may be helpful for you all.

Thanks for reading my post 🙂

Source: http://kokotaru.com/vn/2009/07/chuyen-doi-nguyen-lieu-thuong-dung/#more-4504 (Vietnamese)

A. Flour and Icing Sugar

1/8 cup 15g
1/4 cup 30g
1/3 cup 40g
3/8 cup 45g
1/2 cup 60g
5/8 cup 80g
2/3 cup 85g
3/4 cup 95g
7/8 cup 110g
1 cup 125g

B. Sugar

1/8 cup 30g
1/4 cup 55g
1/3 cup 75g
3/8 cup 85g
1/2 cup 115g
5/8 cup 140g
2/3 cup 150g
3/4 cup 170g
7/8 cup 200g
1 cup 225g

C. Brown sugar

1/8 cup 25g
1/4 cup 50g
1/3 cup 65g
3/8 cup 75g
1/2 cup 100g
5/8 cup 125g
2/3 cup 135g
3/4 cup 150g
7/8 cup 175g
1 cup 200g

D. Butter or Magarine

1/8 cup 30g
1/4 cup 55g
1/3 cup 75g
3/8 cup 85g
1/2 cup 115g
5/8 cup 140g
2/3 cup 150g
3/4 cup 170g
7/8 cup 200g
1 cup 225g

Hi there,

When you come to my page, it means you enjoy baking and tasting cakes like me. I have loved baking cakes for a long time and I have baked a lot already. Thus, I was thinking to come up with a blog that can share how to make simple cakes and also to study from you all.

And Soul Caramel is created.

I don’t simply create this blog just to show my cakes because I’m not a professional one. I hope you would share your thoughts, your comments and your tips on how to make my cakes look and taste better. Together, we will have a great baking house.

Thanks

Kathy LeGalbraith.


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Different types of cake