RECIPE: Making beef bak kwa at home

Making beef bak kwa at home

Ingredients:
1kg minced beef
1 cup sugar
4 tbsp fish sauce
2 tbsp rice wine
1 tsp five-spice powder
2 tsp sesame oil
2 tbsp light soy sauce
1 tsp salt
1 tbs red food colouring



Method:
1. Mix all the ingredients except for the beef in a large bowl. Add the minced beef and marinate for at least 2 hours.
2. Preheat the oven to 100C/210F. Grease baking trays. I used 2 since it was all I could fit into the oven.
3. Oil the baking trays generously with cooking oil. Spread ( using the back of 2 oiled spoons ) the marinated minced beef thinly onto the baking trays, approximately 0.5cm or thinner.
4. Place the baking trays in the oven, either on the same shelf if your oven is big enough or on two different levels. Dry the mixture for 60 - 70 minutes with the oven door ajar. Switch the baking trays halfway through if they are on different levels. Flip the beef when one side of it becomes dry/slightly charred, in order to cook the underside. The time depends on how thick you’ve spread the mixture. It might be a plus minus 60 minutes. It really depends. You just have to watch and cook it till you think it’s best.
5. When done, the mixture will be semi-dry (some liquid from the marinade may appear around the beef) and the beef will shrink slightly away from the edges of the baking trays. Remove carefully from the trays and cut into smaller squares or rectangles as you wish.
6. Place all the meat onto a baking/grilling tray or broiler and bake for a further 5 to 8 minutes on each side. It should sizzle and caramelise nicely; make sure the edges do not become charred.

cr: sarah-loft.com

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专属天使の悪戯なKiss　m(~_~)m

동방신기,

언제나 비가와도 칠흙같이 캄캄한 어둠이 와도...

그대 곁에서 기다릴께 ...

Nothing better than that...

[Color - Melody & Harmony]

誰かのために

For someone’s sake

僕らはここで

we are here,

小さな事しかできないけれど

Although we can only achieve small things,

一秒だけでも

Even just for 1 second,

世界上に涙止めて

We still want to stop all the tears in this world,

笑顔になってくれるのなろ

And turn them all into smiles

My music is my life

For you, for your smile..

.

RECIPE: Organic Chicken Jerky (Organic Chicken Bak Kwa)

Organic Chicken Jerky (Organic Chicken Bak Kwa), adapted from Little Inbox
Ingredients:

• 1/3 lb (150gm) organic ground chicken
• 1tbsp light soy sauce
• 3 tsp brown sugar
• few squirts of honey
• 1/2tbsp cooking wine
• 1-2tsp canola oil

Directions: Mix all the seasonings in a bowl. Add 3/4 of seasonings (keep remaining in a bowl) into ground chicken; add in cooking wine, canola oil. Mix and combine well in a separate bowl, marinating the ground chicken, set aside for about 15-20mins. Preheat oven 350 degrees F. Lay the marinated chicken onto parchment paper lining a flat baking tray. Use another parchment paper* as the "tool" (or acting like a "glove") to press down the chicken, flat and thin.

Bake at 350 degrees F for about 15-20mins (Note: Do not cover the ground chicken with *parchment paper when baking). (Note1:At the halfway mark, remove tray from oven, brush the chicken with remaining seasoning + more squirts of honey; turn chicken jerky over on the parchment paper, then brush with more seasonings + more squirts of honey - this ensures more caramelization at the surface due to the honey and sugar). Send it back to oven with other side up and continue baking for the rest of 20 mins.

☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

专属天使の悪戯なKiss　m(~_~)m

동방신기,

언제나 비가와도 칠흙같이 캄캄한 어둠이 와도...

그대 곁에서 기다릴께 ...

Nothing better than that...

[Color - Melody & Harmony]

誰かのために

For someone’s sake

僕らはここで

we are here,

小さな事しかできないけれど

Although we can only achieve small things,

一秒だけでも

Even just for 1 second,

世界上に涙止めて

We still want to stop all the tears in this world,

笑顔になってくれるのなろ

And turn them all into smiles

My music is my life

For you, for your smile..

.

RECIPE: Homemade Pork Jerky (Bak Kwa/Yoke Gon/Long Yoke)

Homemade Pork Jerky(Bak Kwa/Yoke Gon/Long Yoke)

Ingredients:1 kg ground pork (50% fats and 50% lean meat)

Seasoning:

2 tsp fish sauce
2 tsp soy sauce
200 gm sugar
1/8 tsp 5 spiced powder
1/2 tsp cinnamon powder
1/2 tsp white pepper
1 tbsp oil
2 tbsp Chinese wine


Method:

1:Combine ground pork with all the seasoning,mix well.Pre-heat oven to 250 F.
2:Prepare 2 large baking sheet with parchment paper or baking sheet .Spread meat as thinly as possible to cover the whole sheet. Use spatula or flat knife to smooth surface.
3:Bake in oven for 15 minutes or until firm to the touch.Remove from oven and using a scissor or pizza knife to cut meat into your desire size or shape.
4:Turn oven setting to broil or you can use open grill to grill the final step of bak kwa.This is critical step,must watch the flame in order not to burn the meat.
5:Serve bak kwa with bread as sandwich or as it's...

#1:Combine the meat with all the seasoning,mix well

#2:spread the meat mixture as thin as you can on the baking sheet lined with parchment paper

#3:bake meat in the oven for 15 minutes or until firm

#4:remove meat from oven

#5:use scissor or pizza knife to cut the meat to your desire size or shape

#6:then use broiler or open grill to grill the meat for the final part..

* I wanna try this soon!!!
GOD I LOVE BAK KWA!!!

☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

专属天使の悪戯なKiss　m(~_~)m

동방신기,

언제나 비가와도 칠흙같이 캄캄한 어둠이 와도...

그대 곁에서 기다릴께 ...

Nothing better than that...

[Color - Melody & Harmony]

誰かのために

For someone’s sake

僕らはここで

we are here,

小さな事しかできないけれど

Although we can only achieve small things,

一秒だけでも

Even just for 1 second,

世界上に涙止めて

We still want to stop all the tears in this world,

笑顔になってくれるのなろ

And turn them all into smiles

My music is my life

For you, for your smile..

.

Basic Mayonnaise Recipe

Homemade mayonnaise is fast and easy to make in a blender or food processor. Flavored variations are also included.

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

• 1 large egg
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 1-1/2 teaspoons white wine vinegar
• 1 cup oil, peanut or corn
• 1 to 2 Tablespoons lemon juice

Preparation:

Place everything but the oil and lemon juice in the blender or processor container. Process 5 seconds in the blender; 15 seconds in the processor. With the motor running, add the oil, first in a drizzle, then in a thin, steady stream. When all the oil has been added, stop the motor and taste. Add lemon juice to your taste. If the sauce is too thick, thin with hot water or lemon juice. If too thin, process a little longer.

Yield: 1-1/4 cups

Mayonnaise Variations
(Except for Remoulade, each starts with one cup.)

Aioli: Add 4 cloves garlic mashed with 1/8 teaspoon salt and 1/2 teaspoon lemon juice. Add 1 to 2 tablespoons olive oil, enough to make a soft consistency. Good with fish soups, fish, poached or boiled eggs, vegetables.

Creamy: Stir in as much as an equal amount of sour cream or unflavored yogurt. For salad dressing, use cream or buttermilk.

Green Goddess: Add 1 small clove garlic, chopped, 2 to 3 chopped anchovy fillets, 3 tablespoons chopped parsley, 6 tablespoons sour cream and lemon juice to taste. Serve on salad or with fish and shellfish.

Herb: Puree 2 tablespoons chopped fresh herbs with an equal part lemon juice. Press out liquid, stir into mayonnaise. Nice with fish, poached or boiled eggs, vegetables.

Horseradish: Add horseradish to taste. Serve with ham, beef, corned beef.

Remoulade: Add to 1-1/2 cups mayonnaise 1 finely chopped hard-cooked egg, 1 tablespoon chopped capers, 1 tablespoon chopped parsley, 1 teaspoon lemon juice. Classic accompaniment to cold poached or boiled eggs, fried fish, cold vegetables, cold meats.

Scandinavian Mustard: Add 2 tablespoons Dijon mustard, 4 teaspoons brown sugar, 2 tablespoons fresh dill. Sweet and luscious with smoked or fresh salmon, ham, cold meats.

Tartar Sauce: Add 1 tablespoon minced pickles, 1/2 tablespoon minced onion, 2 teaspoons parsley, 1 teaspoon lemon juice. A little dried tarragon is optional. Serve with fish and shellfish.

Thousand Island or Russian: Stir in 1/4 cup chili sauce, 2 tablespoons chopped gherkins, 1 chopped shallot or green onion, 1 teaspoon grated horseradish. Serve with boiled eggs, fish, shellfish, cold meats, cold vegetables, green salad or a Reuben sandwich.

☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

专属天使の悪戯なKiss　m(~_~)m

동방신기,

언제나 비가와도 칠흙같이 캄캄한 어둠이 와도...

그대 곁에서 기다릴께 ...

Nothing better than that...

[Color - Melody & Harmony]

誰かのために

For someone’s sake

僕らはここで

we are here,

小さな事しかできないけれど

Although we can only achieve small things,

一秒だけでも

Even just for 1 second,

世界上に涙止めて

We still want to stop all the tears in this world,

笑顔になってくれるのなろ

And turn them all into smiles

My music is my life

For you, for your smile..

.

Homemade Japanese mayonnaise without tears (Basics)

By maki

Created 2006-02-21 04:06

If there is one food that has defeated me over the years, it's mayonnaise. For the longest time I couldn't figure out how to make a good mayonnaise. I read the instructions in numerous cookbooks. I watched the Good Eats episode about it. I tried using a food processor, a stick blender, whipping by hand.
Every time, I'd end up with a mess - eggy globs floating in a sea of oil, sort of like a Chinese eggdrop soup. Eggdrop soup is delicious, but eggdrop oil is not.
Why would I even bother to make mayonnaise? All I can say is that once you've tried homemade mayonnaise made with real fresh eggs, the store bought stuff would just not be enough. Even my favorite commercial mayonnaise in the world, Kewpie Mayonnaise [1], pales in comparison.
But finally and completely by accident, I discovered how to make mayonnaise that is creamy, eggy, and smooth without fail.
So if you have had mayonnaise problems too, read on....

Technorati Tags: mayo [2], mayonnaise [3]

The ingredients

You will need:

• 2 large, fresh, organic or pasteurized eggs. The egg is not cooked so it must be certifiably fresh and/or pasteurized. This is not just to avoid any problems with salmonella and so on, but because fresh eggs emulsify much better. I use date-stamped eggs, or the fresh ones I can buy from a local farm.
• 1 to 1 1/2 cups of oil. The choice of oil varies based on what you intend the mayo to be used for. Normally I use a flavorless oil such as peanut or safflower, but for making a mayo for dipping vegetables in, or as a basis for aioli (garlic mayonnaise) I use either a mixture of safflower and extra virgin olive oil, or olive oil alone. If you use all olive oil, the predominant taste in your mayo will be olive oil. My usual preference is for the egg flavor to be more forthcoming.
• 1-2 Tbs. lemon juice or white wine vinegar. Again, the amount of acidic liquid you add will influence the flavor of your mayo.
• 1/2 to 1 tsp. salt, to taste.
• Optional: 1/4 Tbs mustard powder, OR 1 Tbs. mustard. Again...the type of mustard and the amount will also change the flavor. I actually prefer no mustard at all, or just a smidgen of mustard powder.
• Finally, all the ingredients (and equipment) should be at room temperature.

The equipment

• I prefer to make mayonnaise with an electric whisk. You can use a food processor or a stick blender, but I find that both of those methods make a mayo that is very stiff. Whisks seem to make a lighter mayo. A hand whisk would work too, but electric is easier. The hand-cranked type of beater will not work because it requires two hands. One hand for your beater of choice, one hand for the squeeze bottle, is what you will need.
• 2 small to medium sized bowls.
• A moistened kitchen towel, to place under the bowls to keep them from moving about. This is critical since you will be using both hands as mentioned above.
• A plastic squeeze bottle with a small nozzle. Mine is a $1 'dressing bottle' that I bought at the almost-everything-for-$1 store in Japantown in San Francisco.

• Optional equipment: an iPod. You'll be standing around drizzling oil s-l-o-w-l-y for some time so the iPod will keep away the boredom. (You may choose to substitute another MP3 player.) For maximum effect use noise-cancelling headphones to shut out most of the egg beater racket.

The procedure

Put your chosen oil into the plastic squeeze bottle. My pink capped bottle just happens to hold exactly 1.5 cups.
Separate the egg yolks from the whites; discard the whites or keep them for something else. Put the two egg yolks in the two bowls - one yolk per bowl. Why? You will see.
Add about 1/2 tsp of salt and the optional mustard to one of the bowls.
Start beating at low speed. In short order the egg yolk will look rather sticky. Add the oil, drop by drop, to the egg yolk mixture. And I do mean drop by drop. This is really critical to creating the emulsion that is the basis of mayonnaise.
Keep adding the oil, drop by drop.

After a while you'll get tired and bored and start thinking, it's safe to add the oil faster now, and you'll squeeze that bottle a bit harder. It's human nature to do so, and besides, the books tell you that you can add the oil faster once the emulsion has started. Now, if you are lucky your mayo will still be smooth and cohesive. But in my case this is rare. Usually it separates into that icky eggdrop oil:

This is where the second yolk comes in. Transfer your whisk or beater to the other bowl, the one with the second yolk. Beat this one like the first one until it looks a bit sticky. Now add the egg-oil mixture from the first bowl to this, one spoonful at a time, making sure to beat each spoonful in. Here you see the eggdrop oil mix going into the new emulsion:

It's quite safe to add that partially emulsified but separating mixture in spoonfuls rather than drop-by-drop to the new egg yolk emulsion. Just be sure that each spoonful is incorporated. Keep adding until all the eggdrop oil is gone. At this point you can resume adding the rest of the oil in the squeeze bottle, in a thin stream - keep beating, and it will not separate.

When all the oil is added, add the lemon juice. Start with 1 tablespoonfull, beat in, then taste. Add more if you want it a bit more lemony. The lemon juice will lighten the color of the mayo. Adjust the salt too, if needed.
You will end up with approximately 2 cups of beautiful mayonnaise.

This is pure, preservative-free mayonnaise, so use it up within a couple of days. Store it well covered in the refrigerator.

Variations and uses

• Add 1 to 2 crushed garlic cloves to turn mayonnaise into aioli.
• To make saffron aioli like you are served with a bouillabase in Marseilles, soak a pinch of saffron threads in a tiny bit of warm water. Whisk this into the garlic aioli above.
• For Japanese style mayonnaise a la Kewpie, use rice vinegar for the vinegar component, a neutral flavored oil such as canola or safflower oil, and add a little sugar (about 1/2 teaspoon) when you add the salt.
• Add about 1/2 cup of finely chopped pickles to turn it into tartar sauce.
• Add a bit more lemon to the mayo than you normally might, and use as a sauce for seafood like shrimp and other shellfish. (At a certain restaurant in Strasbourg, France, they serve a humongous assiette de fruits de mer (seafood platter with a variety of steamed and chilled shellfish) with home made mayonnaise that is almost green because of the use of extra virgin olive oil.)
• To lighten up mayonnaise, mix with plain yogurt or totally emulsified (in the food processor) cottage cheese.
• Add chopped hardboiled eggs, or even just the egg yolks, to make it very eggy. Incease the amount of egg to make it egg salad.
• My stepfather loves to eat grilled himono (dried fish), especially dried octopus or squid, with mayonnaise sprinkled with a little red pepper powder.
• Mayonnaise is used as a sauce for okonomiyaki [4] - Japanese savory pancake, and takoyaki [5]

☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

专属天使の悪戯なKiss　m(~_~)m

동방신기,

언제나 비가와도 칠흙같이 캄캄한 어둠이 와도...

그대 곁에서 기다릴께 ...

Nothing better than that...

[Color - Melody & Harmony]

誰かのために

For someone’s sake

僕らはここで

we are here,

小さな事しかできないけれど

Although we can only achieve small things,

一秒だけでも

Even just for 1 second,

世界上に涙止めて

We still want to stop all the tears in this world,

笑顔になってくれるのなろ

And turn them all into smiles

My music is my life

For you, for your smile..

.

Homemade Mayonnaise Recipe

You'll be amazed at the bright flavor of homemade mayonnaise. It's really very simple and fast to make with a blender or processor. Variations are given for flavored mayonnaises as well.
Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients:
2 egg yolks
3/4 teaspoon salt
1/2 teaspoon powdered mustard
1/8 teaspoon sugar
Pinch cayenne pepper
4 to 5 teaspoons lemon juice or white vinegar
1-1/2 cups olive or other salad oil
4 teaspoons hot water

Preparation:
Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week.

Yield: 1-1/2 cups

Blender or Processor Mayonnaise Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender cup or work bowl of a food processor fitted with the metal chopping blade, and buzz 15 seconds (use low blender speed). Now, with motor running, slowly drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from sides of blender cup or work bowl as needed.

Variations
Remoulade Dressing: Prepare mayonnaise as directed, then mix in 1 tablespoon each minced capers and gherkins, 2 teaspoons each anchovy paste and Dijon mustard, and 1 teaspoon each minced parsley and fresh chervil. Serve with seafood or use to dress cold vegetable salads or sliced tomatoes.

Sauce Nicoise: Prepare mayonnaise as directed and set aside. Mix 2 tablespoons tomato puree with 2 minced pimientos and 1/2 crushed clove garlic; press through a fine sieve and blend into mayonnaise.

Russian Mayonnaise: Prepare mayonnaise, then mix in 1/4 cup black or red caviar, 1/2 cup sour cream, and 1 tablespoon minced fresh dill.

Mustard Mayonnaise: Prepare mayonnaise, then mix in 4 teaspoons Dijon mustard.

Curry Mayonnaise: Prepare mayonnaise, then blend in 1 to 2 teaspoons curry powder.

Chantilly Mayonnaise: Prepare mayonnaise, then fold in 1/2 cup heavy cream, beaten to soft peaks.

Fruit Mayonnaise: Prepare mayonnaise, then beat in 3 tablespoons each orange juice and superfine sugar, 1 teaspoon finely grated orange rind, and a pinch nutmeg. For added zip, mix in 1 tablespoon Grand Marnier or other fruit liqueur. Serve with fruit salads.

Thin Mayonnaise: Prepare mayonnaise, then thin to desired consistency by beating in hot water, a tablespoon at a time.

Source: About.com

☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

专属天使の悪戯なKiss　m(~_~)m

동방신기,

언제나 비가와도 칠흙같이 캄캄한 어둠이 와도...

그대 곁에서 기다릴께 ...

Nothing better than that...

[Color - Melody & Harmony]

誰かのために

For someone’s sake

僕らはここで

we are here,

小さな事しかできないけれど

Although we can only achieve small things,

一秒だけでも

Even just for 1 second,

世界上に涙止めて

We still want to stop all the tears in this world,

笑顔になってくれるのなろ

And turn them all into smiles

My music is my life

For you, for your smile..

.

French Chocolate Macaron Recipe

One of the most vexing tasks some bakers come across is making the perfect Parisian macaron, those ethereal little domes of almond meringue seen all over Paris, often filled with buttercream, ganache, or a fruity filling of jam. Although the original macaron didn't have filling, but were simply fused together while warm.

So I decided to create two recipes for chocolate macarons: one with an Armagnac-scented prune filling, and another with the a pure, dark chocolate filling.

Tender, picture-perfect macarons are not easy to make. Les Macarons are all about technique, rather than about just following a recipe. Armed with a good recipe, almost anyone can make a decent brownie. You just mix, pour, and bake. I'm also a firm believer in cultural divides; there are some foods from other cultures are best left to their home turf. I've never had a great Madeleine in America and if you've ever had a 'croissan-wich' in the US, you know what I mean.

Using my anti-globalization stance as an excuse, I've never tackled macaronsuntil I moved to France. But here I am and I have no excuse.

I phoned my friend Rob who worked at Fauchon, and he warned that the batter for perfect macarons needs to be folded just-so. One extra fold, and it's all over. Not enough, and you won't get that little foot. And he also advised that the chocolate macarons were the most difficult of all to get right But since those are my favorite, I was determined to get them right, no matter how many batches I had to make.

Curiously, many recipes warn to let the piped cookies sit for two hours before baking to develop a shell. Testing that theory, I baked one tray right away which rose nicely but didn't have the perfect 'foot'. Two hours later, I baked the second baking sheet, the same mixture, the only difference was letting it sit. The second batch rose and had a nice little 'foot' around each.

I spoke with my friend from Fauchon again, who said, "Let them sit for a few hours? No way, we just popped those suckers in the oven right away."

So I tried another batch, baking them off as soon as I piped them out. This time the first batch had the perfect 'foot' and the second batch didn't. Then I made yet another batch, where I tried rapping the baking sheet hard on the counter top to flatten the batter before baking, and that first batch looked great with little 'feet' but the second batch I baked later formed little domes.

Determined, another batch followed. I took the advisement of Pierre Hermé who says to begin baking macarons at a very high temperature, then turn it down quickly. That caused all the macarons to crack (ouch!) which I knew could be alleviated by using double-baking sheets but I didn't feel like trying it again and washing all those dishes.

Anyhow, to make a long story short(er), here's the successful recipe I came up with after seven tries, which are perfect. You can choose from either filling.

Chocolate Macarons

Makes about fifteen cookies

Adapted from The Sweet Life in Paris (Broadway) by David Lebovitz

Macaron Batter
1 cup (100 gr) powdered sugar
½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar

Chocolate Filling
½ cup (125 ml) heavy cream
2 teaspoons light corn syrup
4 ounces (120 gr) bittersweet or semisweet chocolate, finely chopped
1 tablespoon (15 gr) butter, cut into small pieces

Prune Filling
15 medium prunes (pitted), about 5 ounces (150 gr) prunes
2½ ounces (70 gr) best-quality milk chocolate, finely chopped
2 tablespoons Armagnac

Preheat oven to 350º F (180º C).

Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.

Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn't quite fine enough.

In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you're alone).

Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.

Rap the baking sheet a few times firmly on the counter top to flatten themacarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.

To make the prune filling:

Cut the prunes into quarters and pour boiling water over them. Cover and let stand until the prunes are soft. Drain.

Squeeze most of the excess water from prunes and pass through a food mill or food processor.

Melt the milk chocolate and the Armagnac in a double boiler or microwave, stirring until smooth. Stir into the prune puree. Cool completely to room temperature (it will thicken when cool.)

To make the chocolate filling:

Heat the cream in a small saucepan with the corn syrup. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using.

Assembly

Spread a bit of batter on the inside of the macarons then sandwich them together. (You can pipe the filling it, but I prefer to spread it by hand; it's more fun, I think.)

I also tend to overfill them so you may or may not use all the filling.

Let them stand at least one day before serving, to meld the flavors.

Store in an airtight container for up to 5 days, or freeze. If you freeze them, defrost them in the unopened container, to avoid condensation which will make the macarons soggy.

☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

专属天使の悪戯なKiss　m(~_~)m

동방신기,

언제나 비가와도 칠흙같이 캄캄한 어둠이 와도...

그대 곁에서 기다릴께 ...

Nothing better than that...

[Color - Melody & Harmony]

誰かのために

For someone’s sake

僕らはここで

we are here,

小さな事しかできないけれど

Although we can only achieve small things,

一秒だけでも

Even just for 1 second,

世界上に涙止めて

We still want to stop all the tears in this world,

笑顔になってくれるのなろ

And turn them all into smiles

My music is my life

For you, for your smile..

.