Down but not out

 

Picture is of self with flour-ed hands attempting to arrange the cut-dough in a neat series on the tray. If we only knew then....the rusk-hard KB we were making.....*sigh*  I wish the recipes you find on the net would state the exact consistency of dough. Note to others: adding water to dough to get the consistency right does the exact opposite.  

Useless at baking  from CHRISTIANE ENGEL's Scrapbook Blog. 

Red Velvet cupcakes....

 The obsession with red velvet cupcakes is a strong one. This picture is taken ( with kind permission ) from olyf.com. Isn't it simply a gorgeous gorgeous sketch? I'll blog a longer post re our red velvet experience in a min. Our Kuih Bangkit making sessions ( we did two ) were disappointing. Incredibly frustrating as the first time we did it ( years ago ) it came up perfect. White, melt-in-the-mouth perfect. Naturally we were smug and pooh-poohed other feeble attempts made by others. Well, we were justly punished two days back when our own sorry attempts yielded rusk-hard kuih bangkit. Bleah!

A spot of baking

It has been many years since we last did a batch of kuih bangkit. As a direct result of this, we ( mother and self ) could not remember the exact consistency of the dough. We ended up with a rather dry ( hard to knead) dough. The weight of which could well bean a human being should you choose to hurl it across the room at a certain someone you hate. ( Just a thought!) I've uploaded some pictures taken at the begining of the venture. Mid way through the hands got sticky with dough and my arms starting aching that I decided to leave the pictures out completely and concentrate on kneading instead. Tip to those folks out there, too dry a dough results in a rusk-like end-product. Most disappointing. Tomorrow's exciting venture is "Red Velvet" cupcakes/ cakes. Wish us both luck.