Unlike everyone else in the northern hemisphere, the down-under we are enjoying longer days and pretty flowers at this time of the year... Feeling strange? Yeah... a little. In regardless, I like to make the best of this season but...
... sad that Melbourne, Australia is actually having a yucky Spring this year! Although, we are only a month more approaching to summer, the past weeks were mostly overcast, rainy, cold and windy... like an extended winter!
Despite the weather, nice that the flowers are blooming. At least, these flowers have brighten our gloomy days with their bright beautiful colours. Like I mentioned in my earlier bake-along post, I like to be inspired by these pretty Spring colours and I have baked this second batch of flower-like Tuiles, with Joyce from Kitchen Flavours and Lena from Frozen wings for our bake-along.
Despite the weather, nice that my bright and sparkly bling-bling flowery Tuiles have brighten our day!!! The feeling of munching these light and crisp cheerful-looking tuiles is actually pretty good!!!
Time files... Today is Halloween day and also the last day of October 2013. I hope that the weather at this time of the year has been good for you.
Despite all weather, everyone seems to be cooking and eating well with healthy soy food. For Little Thumbs Up Soy event, we have more than 227* posts linking with Mich at Piece of Cake at this post. Due to the flexibility of this soy theme, we have large number of participating posts that used soy-related products such as tofu, tempeh, soya bean milk, soya sauce and miso. Amongst all the delicious soy food that linked with us, some are traditional Japanese ones which can participate another blogging event, Asian Food Fest, organised by Wendy (Table for 2) and Alan (Traveling Foodies)... Due to my marathon run and hectic work load in Oct, I have slacken a little bit for my blogging and can't participate LTU with any Japanese cooking. To redeem myself, the k-po me has actually referred some LTU participants to link with AFF and hope that Wendy and Alan didn't mind me doing this. - LOL!
I hope that everyone including Mich, Doreen, Alan and Wendy has enjoyed their cooking with Little Thumbs Up and Asian Food Fest. Have a Happy Halloween today and hopefully, a better Spring day (or Autumn day) tomorrow!
*I will update the final number at the end of this event.
|These are my tuiles for Spring!|
|Then beat in melted butter...|
|These tuiles need colours!|
|I didn't have a stencil or template to do this and all I did is piping out an outline roughly.|
|More Spring colours!|
|Please do not judge me with these... I like pink but I'm not exactly a pink person! - LOL!|
|Draping cookies on a rolling pin|
|Apart from their looks, these cookies are delicious and crispy!|
Like I mentioned in my previous post, timing is critical for tuiles baking including these...
If these cookies are not under-baked or over-baked, they can form nicely-curved cookies with a nice snap when you eat them!
Here's the recipe from Martha Stewart
(with my notes and modification in blue)
Makes sixteen 4 1/4-inch cookies
(the number of cookies yield depends on the sizes of cookies made)
1 large egg white
1/4 cup superfine sugar
1/4 cup all-purpose flour, sifted
Pinch of salt
4 tsp unsalted butter, melted
(please note it is tsp, not tbsp!)
2 tsp heavy cream
(replaced by 2 tsp melted butter)
replaced with melted butter
1/4 tsp pure almond extract
(replaced with natural food colouring)
hundred and thousands and food sparkle to decorate
Preheat oven to 350°F (or 160°C fan forced). Line a rimmed baking sheet with a Silpat baking mat.
In the bowl of an electric mixer, whisk egg white and sugar on medium speed until combined, about 30 secs. Reduce speed to low; add flour and salt. Beat to combine. Beat in butter, cream (I didn't add this) and extract (or colouring), about 30 secs. - I didn't use an electric mixer and whisk everything by hand.
Place a leaf stencil in corner of prepared baking sheet. Using a small offset spatula, spread batter in a thin layer over stencil. Carefully lift stencil. Repeat, filling baking sheet with leaves.
Instead of using a stencil, I have piped outlines of my flowers and leaves with Wilton round tip no. 7 and use a toothpick to spread the batter inside the outlines. I have also sprinkled some hundred and thousands to decorate the flowers before baking. Please note too that the larger tuiles are easier to curve than the smaller ones.
Bake until tuiles are golden, 6 to 8 mins. Using a small offset spatula, lift cookies, and quickly drape over a rolling pin to cool.
Repeat process until all batter is used. Store cookies in an airtight container at room temperature up to 2 days or serve immediately with some food sparkle!
Here are our baking friends that have joined us for this bake-along. Please visit their blogs for more of their Tuiles baking.
Please submit your details if you wish to link your post with this bake-along. This linking tool is open from 28 Oct to 6 Nov 2013. For our next bake-along, we are baking Italian Almond Tart (Recipe from the book, Williams-Sonoma Baking, page 265 or here) which is to be posted on 25 Nov 2013. Please bake-along with us! All you need to do is to bake this recipe and blog hop with us on this day or within the next 10 days.
To blog hop with us, simply copy and paste this linky HTML code into your blog post where you want the blog hop list to appear. Make sure you are in HTML view/mode when you paste in the code. get the InLinkz code
Before using this linky tool, please make sure that: (1) Your post must be a current post. (2) Please mention Bake-Along in your post and link back to any of our hosts' Bake-Along post, (Joyce, Lena or Zoe). (3) Appreciate if you can display the Bake-Along badge in your post when linking up with us. Cheers!