Chocolate Pannacota

Omg, I am still addicted to the silky smooth,wobbly texture of panna cotta and melt in mouth feeling. So when i look at layered coffee panna cotta recipe in christine'blog, i really want to try it as soon as possible.

the layer is so thin

as i don't drink much coffee, i change the coffee powder to cocoa powder. and change cream to evaporated milk since i don't have whip cream in my fridge. it is don't make much difference i think. And i need to reduce amount of sugar next time. it is really really too sweet for me. i can't handle it. i reduce half amount of sugar next time. hahahha

Layered Chocolate Panna Cotta

---

Source : Christine Recipe with slightly modification

Ingredients

2 tsp gelatin powder

3 heaped tsp ) cocoa powder
250 ml milk, room temperature
250 ml Evaporated milk
60 gm sugar
⅛ tsp salt
milk chocolate bar, shaved, for garnish

Method

1. Measure out 2 tablespoons of milk from the recipe and mix with the gelatine powder. Let it sit until softened. 
2. Take out another 3 tablespoons of milk to combine with cocoa powder. Set aside.
3. Use a sauce pan to heat the remaining milk, evaporated milk, sugar and salt over medium heat until sugar dissolved. Stir in the gelatine. Make sure to dissolve it completely.
4. Remove from heat. Pour in the cocoa mixture and stir to combine well. Drain through a fine sieve. 
5. Pour into the cups and jars. Let them sit for 30 minutes, or until two layers are formed. 
6. Chill in fridge for at least 3 hours. Serve with shaved milk chocolate on top with cherries.

Marble / Zebra Butter Cake

Butter cake is the very first type of cake that i know and been eaten, my mom like to baked it. Long time ago, while we don't have electric mixer, i used to help my mother beat the egg using manual balloon whisker.

 

This cake is really fragrance with the rich butter smell. i beat the egg whites separately for more moist and soft texture, but still maintained the dense texture of butter cake.   

and do some marble pattern inside. it does look pretty i think.

Marble Butter Cake

---

150 gr margarine
100 gr sugar
5 large eggs, lightly beaten
175g all purpose flour
3/4 tsp BP
2 tbsp milk
1/4 tsp vanilla essence
1 tsp chocolate paste

Method

1. Pre-heat oven at 180 C. Grease with margarine and flour the sides of a 20cm pan, line the base with parchment paper, set aside.
2. Place butter, sugar in a mixing bowl, beat until light and creamy.
3. Add the egg yolks, one at a time, beating well. add in  flour, BP and milk, mix and combine well
4. In a separate clean and grease free bowl, beat egg white until soft peak Take 1/3 portion of egg whites mixture, stir well to the batter.
5. Fold in 2/3 portion of egg whites to the batter using spatula until well combine.
6. Divide the batter to two portion, add chocolate paste to one portion of batter, mix well with spatula.
7. Scoop a ladle of plain batter to the pan (drop in middle of the pan), then spoon a ladle of chocolate to the pan (in middle of pan too) then continue until both of plain & chocolate batter finished.
8. Bake for 30 - 40 minutes in middle rack. (when you inserted skewer to the cake it comes out clean).

Crab Stick Jeon

Another korean pancake / jeon. this one is crab stick jeon. The combination of crab stick and other vegie is very good.

it is create natural sweetness, not too heavy taste and really suitable for side dish or appetizer. I made this 8 pieces of crab stick pancake for my lunchbox side dish. #nomnom

Crab Stick Jeon

---

Source: aeri's kitchen

Ingredients

2 Crab-stick

1 Eggs

some Onion

1/2 Green Onion

1/2 Tbsp Carrot

some  Hot Peppers

3 Tbsp Flour

1/4 Tsp Salt

Method

1. Break and then beat the eggs. Add the chopped vegetables and crab-sticks to the egg and then mix everything together
2. Add  flour to the mixture. Add  salt and mix again
3. When you scoop the batter, it should not run off the spoon. Get a spoonful of batter
4. In a oiled pan, put a spoonful of batter and make the shape round. Plenty of oil gives better flavor. Fry them on medium with patience.
5. When the bottom of the jeon becomes golden brown, flip it over. When the other side of jeon becomes golden brown, it is done.