Got up from the wrong some of the bed and was a little hardworking today. 😬
@ 2pm - after cleaning the peach gum time to cook. The peach gum I bought from Hock Hua is very clean, I love it!
What I always need to do to expedite the cooling down, with another hand stirring continuously.
Ms Thermie washed n cleaned. At 5.30pm after prepping ingredients started makings corn soup
Using the same recipe as I used in June this year. My sweet corn came up to 543g.
Cook the soup: Cook for 15 min / 100°C / Speed 1.
I used chicken stock (correctly this time)
Must hold on to Ms Thermie while she blends, afraid my $2k baby commit suicide
Adding milk.
This milk gives a creamier, richer and more flavourful taste to the soup that even Meiji milk can’t match up. It’s for our consumption so I never like to 偷工减料.
All weighed into the mold, so it’s proportionate.
@ 6.41pm All 90g except the last one is 36g
Into the freezer it goes until I’m free to vacumn seal them.
No comments:
Post a Comment