Corner Café

July 1, 2012

Mini Lime Ricotta Cakes with Lime Syrup

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April 12, 2010

Pâte à Choux / Choux Pastry (milk version)

Update October 11, 2016: Just finished watching an episode of Paul Hollywood City Bakes on SBS Food Network, and finally found the answer as to why the need to add milk in making choux pastry! According to Paul, the addition of milk makes a softer choux pastry; use water only if making choux to construct something such as the croquembouche tower as this gives a firmer choux bun.

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August 23, 2009

Kuih Koci Pandan 班蘭裹糍

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July 9, 2009

Chocolate Fondant Puddings

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July 3, 2009

Individual Chocolate Ganache Tarts

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June 26, 2009

Buttermilk Hotcakes

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June 16, 2009

Lemon Butterfly Cupcakes

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June 14, 2009

Microwaved Lemon Curd

Filed under: Basics,Jams & Preserves,MasterChef Australia Test Kitchen — SeaDragon @ 12:00 am
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