back seat

now it's 5 different desserts within 5 days.

so it's back to food for now.

last week i made jeffrey cookies in mini size for everyone going to tekong. turns out, these little nuggets could be very addictive.
i think the recipe is prefect, but i'm still trying to tweak it. i need less crunch, more bite.

last monday i was baking with jia en and seibu. we made a genoise sponge roll (that was intended to be a swiss roll), and pineapple tarts - thereby finishing the last packet of pineapple paste in the freezer.
like little 小馒头 again. i still like to eat the pastry more than the filling. and if you still don't do it, you should strain your beaten egg if you're using it for egg wash. this removes those immiscible egg white bits, and gives a very fine texture to the egg-washed surfaces when baked.

the genoise recipe comes from martha stewart, and was part of a trifle recipe. though it didn't say that it could be used for swiss rolls, i was under the impression that genoise could be used for jelly rolls, and - by extension - swiss rolls.
warmed eggs are whipped with sugar for super long until white and voluminous.
flour and melted butter are folded into the thick airy sweet eggs.
after baking, i rolled the sheet with a cloth to let it cool. however, i had no icing sugar for dusting, so in the end, the cake stuck a bit to the cloth.
diced strawberries and lemon curd lightened with whipped cream for the filling. the lightened lemon curd did feel a lot like the pierre hermé lemon cream. but it's got to be much fatter.
the swiss roll didn't turn out as circular as it should be. i didn't roll it tightly enough, because it felt like it would break. i think i should go and find out if genoise could be used for swiss rolls.

everything is always tomorrow. diet too.