Skip to main content

#Oct 5th# Strawberry&coconut tart

Whoops, the topic today might seem too simple? 


My 2014 didn't really start as I wished, too much hustle and bustle to handle; some changes to life. According to Chinese Lunar Calendar, it is actually the year of horse, which is my year. I know it doesn't really make sense, but I'm supposed to be super unlucky in this year. I don't really believe in such sayings, but I did taste it quite a bit- all those frustrations and desperations did exist.
Don't really want to dig into that. But things are changing. Life seems to be back on track now, and even better! When now again enjoying the present me, I feel that life does consist of the lucky and the unlucky- just embrace both. 


What never changes is my love for baking when good mood and bad mood both make perfect reason for doing it! The tart is adapted from Pierre Herme's Tarte Mangue Kiwi, only I replaced kiwi and mango to my favorite strawberries~~~
http://indigoseas.blogspot.fr/2014/01/pierre-hermes-tarte-mangue-kiwi.html


#Oct. 5th# is a blissful day, xoxo~~~

Comments

Popular posts from this blog

Continue the whole crepe theme: cocoa& banana infused crepe cake

I've been making crepe cakes in a row for three weeks! That sounds ridiculous even to myself, but I just like to keep practicing one recipe until I finally feel happy about it. As a result, I never get the have the 'beliked' cakes often. Now, after my crepe cake battle, I did learn some tricks, especially about how to have really thin crepes. Let's have some troubleshooting, shall we? For those who are not familiar with crepe cakes, or care only about how they taste but never bother to know how they're made, crepe cakes are assembled by layers of crepes, filled with cream in between. To make a crepe cake, you make the crepes individually, let them cool, and layer them to compose the cake with the cream as 'glue'. The whole process is nothing fancy, just get your 'bricks and cement' ready and be a good builder! What is tricky are the quality of your materials, in other words, to get your crepes as thin as possible. There are professional crepe ...

Mooncakes from scratch: what I learn from both BAKING& EXPERIMENTS

Here comes my yearly tradition: making my own moon cakes! You know, it is Chinese tradition that everyone should make moon cakes on Mid-autumn Festival (Moon cake Festival)- just KIDDING... But we do eat those sweet& delicate cakes on that day every year, and you can always find them in Chinatown if you're ever curious how they taste. Since I moved to US, I've more&more realized that I never really appreciated things I easily reached to enough, such as moon cakes. I used to have tons of well-packaged moon cakes at home, fancy-looking and of so many different flavors. And I used to complain quite a lot about having to consume them while they're always too sweet for me. I NEVER imagined it is so complicated to make good, authentic moon cakes. Basically, to make your own mooncakes from scratch, you need to make some special caramel syrup for the dough, slowly saute bean paste to dehydrate them and render the filling, and last but not least to use extrem...

Another summer-versioned cake: double-layered green tea cheesecake (For LOVELY I-Li >3<)

It was actually only until now when I am writing the post do I find that "This cake is TOO summer-y lol". I guess it is because it is a kind-of-chilled rainy Saturday morning now. (Love it so much btw!)  I don't know since when have I also fallen into the thought that "It is time to do fall-proper things now!". Apple tarts, pumpkin pies... plumy lip colors and purple eye shadows (= ̄ω ̄=) .  Hahaha can't believe I was searching for a dark lipstick in the market, though without buying one eventually. Going back to this cake, it was made purely out of my FOREVER LOVE for green tea and cheese. Composed of a tart base, one baked green tea cheese cake layer and one green tea cream cheese mousse layer. (I know I know, lots of green tea and cream cheese~~~) To add more texture and funs, I topped it with some toasted almond slices and dusted it with powder sugar (which is the secret to make everything look fancy!) Most importantly, it is for the LOV...