11月25日第一次在Island East Markets 擺檔, 當天雨下過不停, 鄰檔說人流比平常少了很多
但我們都很開心覺得很好玩
因為有許多好朋友輪流來幫忙, 來探班, 來幫襯
感恩大部份的產品都賣光, 感恩我們看到許多滿足笑臉
其實我很變態, 賺錢不是擺檔的目的
只想有一個駐腳點, 讓自己跟一班老朋友聚舊, 一起做一件事
跟來支持我們的朋友拍照
讓新相識的人試吃我們的產品
讓大家分享我們最好的食譜
就算每次多辛苦, 預備功夫有多繁複, 製作過程有多傷腰骨
只要有機會繼續參與, 都一定會瞓身努力擺檔
身邊兩位好拍檔絕頂好, 義無反顧陪我傻
從來無計較得失,讓我每次都可以笑住焗好多甜品
是次活動有多間大品牌參與, 不免有壓力
大家都給我們信心
最深刻是Katherine 說既然是神擁有的品牌(JOMB - Jesus owns my business), 有甚麼好怕
對. 只要做著神喜悅的事, 祂一定會給我們開路
自愉景灣開始, 每一次擺檔我們都會增添起碼一樣新產品
今次的新蛋糕是Gateau Basque
特別之處是在蛋糕內放入自製的pastry cream及jam 一起焗
看落以為是普通的海綿蛋糕, 吃下去就感受到不同的質感了
食譜修改自Not So Humble Pie:
Pastry Cream
1 cup whole milk
5 tablespoons granulated sugar
3 large egg yolks
2 tablespoons cornstarch
1 teaspoon pure vanilla extract
In a small sauce pan over medium heat, combine 2 tablespoon of the sugar and 3/4 cup of the milk. Stirring occasionally until the sugar dissolves and the milk begins to simmer.
While attending to the milk, whisk together the remaining sugar with the egg yolks in a separate bowl. Add the remaining milk and corn starch and whisk thoroughly. Temper the egg mixture with the hot milk, adding it in a thin stream, whisking constantly. Pour the mixture back into the sauce pan and bring to a boil over medium heat whisking constantly. Once thick, whisk in the vanilla and then strain through a fine sieve into a clean bowl (我分別試過隔篩同唔隔篩, 效果一樣滑). Set aside to cool completely.
Once the pastry cream is cool you can start the cake batter.
Gâteau Basque
9吋分量
adapted from The Williams-Sonoma Baking Book
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 medium orange
3 large eggs
1 1/4 cups granulated sugar
2 teaspoons pure vanilla extract
3/4 cup unsalted butter
1 cup pastry cream
1/4 cup raspberry preserves (feel free to use cherry, blackberry, etc)
Preheat your oven to 165C and arrange a rack on the lower third of the oven.
Melt the butter and set it aside to cool.
Zest and juice the orange (you'll need 1/3 cup of fresh orange juice for the cake) and set aside.
Sift together the flour, baking powder and salt into a small bowl and set aside.
In your stand mixer's bowl, using the whisk attachment, beat the eggs and sugar on high speed for several minutes until the mixture has doubled in volume. Reduce your mixer's speed to low and add the orange juice and zest and combine.
Add a third of the flour to the egg mixture and beat on medium speed, then add half the melted butter and repeat. Alternating the flour and butter. Mix until just combined.
Immediately pour half of the mixture into your prepared pan. Spoon the pastry cream onto the batter (留意動作要快, 否則pastry cream 好易沉底)staying a full inch away from the sides of the pan. spread the jam onto the cream and then pour the remaining batter into the pan, around the outside of the pastry cream and jam and then spread gently with an offset spatula to cover.
Place into the oven and bake for 50-65 minutes. Until firm to the touch and the cake no longer jiggles loosely in the center
Allow the cake to cool completely in the pan on a wire rack
http://notsohumblepie.blogspot.hk/2010/07/gateau-basque-cake.html
