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Thursday, November 11, 2010. 02-10-2010 Dark Chocolate With Rasberry Jelly Filling. Ingredients: 125gm Rasberry Puree, 60gm Red Wine, 150gm Fine Sugar, 10gm Pectine Powder, 300gm Dark Chocolate Couverture (For Coating of Moulds). 1 Coat chocolate moulds with melted dark couvertures. 2 Freeze it till chocolate is set (over 10min). 3 In a pot, boil Raspberry Puree, Red Wine and Fine Sugar together. When mixture is about to boil, add in Pectine Powder and keep stirring to avoid lumps form forming. Butter 10...

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Thursday, November 11, 2010. 02-10-2010 Dark Chocolate With Rasberry Jelly Filling. Ingredients: 125gm Rasberry Puree, 60gm Red Wine, 150gm Fine Sugar, 10gm Pectine Powder, 300gm Dark Chocolate Couverture (For Coating of Moulds). 1 Coat chocolate moulds with melted dark couvertures. 2 Freeze it till chocolate is set (over 10min). 3 In a pot, boil Raspberry Puree, Red Wine and Fine Sugar together. When mixture is about to boil, add in Pectine Powder and keep stirring to avoid lumps form forming. Butter 10...
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my memories... | yelinn83.blogspot.com Reviews

https://yelinn83.blogspot.com

Thursday, November 11, 2010. 02-10-2010 Dark Chocolate With Rasberry Jelly Filling. Ingredients: 125gm Rasberry Puree, 60gm Red Wine, 150gm Fine Sugar, 10gm Pectine Powder, 300gm Dark Chocolate Couverture (For Coating of Moulds). 1 Coat chocolate moulds with melted dark couvertures. 2 Freeze it till chocolate is set (over 10min). 3 In a pot, boil Raspberry Puree, Red Wine and Fine Sugar together. When mixture is about to boil, add in Pectine Powder and keep stirring to avoid lumps form forming. Butter 10...

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yelinn83.blogspot.com yelinn83.blogspot.com
1

my memories...: Choux Pastry

http://www.yelinn83.blogspot.com/2010/11/choux-pastry.html

Thursday, November 11, 2010. Butter 100gm, Water 250ml, Salt A Pinch, Sugar 1/2 teaspoon. 1 Using a hand whisk or wood spoon, melt GROUP 1 in a pot under slow fire until all ingredients are melted together and slightly boil. 2 Turn off the fire. Slowly add in the sieved flour into the melted mixture and mix it thoroughly. Make sure that there are no lumps in the mixture. 3 Put the mixture into a mixing bowl. Whisk the mixture until the temperature has slightly cool down. Swan neck and holder 5min. Http:/...

2

my memories...: 27-07-10 K in CCK Centre

http://www.yelinn83.blogspot.com/2010/08/27-07-10-k-in-cck-centre.html

Sunday, August 1, 2010. 27-07-10 K in CCK Centre. Subscribe to: Post Comments (Atom). View my complete profile. 27-07-10 K in CCK Centre. Http:/ hweelan.blogspot.com. Http:/ pandaeyesdiy.blogspot.com/. Http:/ springhandmade.blogspot.com/. Http:/ www.bat-dna.com. Http:/ www.chonghwa.edu.my/. Http:/ yelinn.multiply.com/. Meng Jun Creative design.

3

my memories...: April 2009

http://www.yelinn83.blogspot.com/2009_04_01_archive.html

Wednesday, April 29, 2009. 26-04-09 Jasmine Lai ROM. 18-04-09 Hong Kong Dinner. Sunday, April 19, 2009. 为什么。。。为什么。。。。 烦~~~. 不知道该怎么做,没有人愿意做冒险又亏本的生意吧??? 好烦,不知道该怎么做才对。。。为什么这样. Friday, April 3, 2009. 29-03-09 Qin Ming Festival. Kulai game and food. Subscribe to: Posts (Atom). View my complete profile. 26-04-09 Jasmine Lai ROM. 18-04-09 Hong Kong Dinner. 29-03-09 Qin Ming Festival. Kulai game and food. Http:/ hweelan.blogspot.com. Http:/ pandaeyesdiy.blogspot.com/. Http:/ springhandmade.blogspot.com/.

4

my memories...: December 2009

http://www.yelinn83.blogspot.com/2009_12_01_archive.html

Tuesday, December 22, 2009. 19&20-12-09 Mom in Singapore. 15-14-09 Christmas Gift 2009. 13-12-09 Joey Come Out. Monday, December 7, 2009. 12-11-09 Dinner in Tiong Bahru. 21-11-09 Yee Ling home Christmas Tree. 22-11-09 Sis'home Christmas Tree. 22-11-09 Sis'home Christmas Tree. Subscribe to: Posts (Atom). View my complete profile. 19&20-12-09 Mom in Singapore. 15-14-09 Christmas Gift 2009. 13-12-09 Joey Come Out. 12-11-09 Dinner in Tiong Bahru. 21-11-09 Yee Ling home Christmas Tree. Meng Jun Creative design.

5

my memories...: 02-10-2010 Dark Chocolate With Rasberry Jelly Filling

http://www.yelinn83.blogspot.com/2010/11/02-10-2010-dark-chocolate-with-rasberry.html

Thursday, November 11, 2010. 02-10-2010 Dark Chocolate With Rasberry Jelly Filling. Ingredients: 125gm Rasberry Puree, 60gm Red Wine, 150gm Fine Sugar, 10gm Pectine Powder, 300gm Dark Chocolate Couverture (For Coating of Moulds). 1 Coat chocolate moulds with melted dark couvertures. 2 Freeze it till chocolate is set (over 10min). 3 In a pot, boil Raspberry Puree, Red Wine and Fine Sugar together. When mixture is about to boil, add in Pectine Powder and keep stirring to avoid lumps form forming.

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my memories...

Thursday, November 11, 2010. 02-10-2010 Dark Chocolate With Rasberry Jelly Filling. Ingredients: 125gm Rasberry Puree, 60gm Red Wine, 150gm Fine Sugar, 10gm Pectine Powder, 300gm Dark Chocolate Couverture (For Coating of Moulds). 1 Coat chocolate moulds with melted dark couvertures. 2 Freeze it till chocolate is set (over 10min). 3 In a pot, boil Raspberry Puree, Red Wine and Fine Sugar together. When mixture is about to boil, add in Pectine Powder and keep stirring to avoid lumps form forming. Butter 10...

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