MCO = 'main masak-masak' in the kitchen for our in-house teenage chef since she's house-bound and has no where to channel her overflowing energy and creativity.
Sherilyn has now perfected her skills in making sublime souffle pancakes that's uber soft, pillowy, airy and fluffy. They're the best I've tasted thus far. And dishing them out seems to be a no-brainer for her. The pancakes are so good that I encouraged her to sell them so that people could taste how good her pancakes are but she said it's a tricky business as the pancakes will deflate if they're not eaten immediately. True that.
Yesterday Sherilyn used up a lot of egg yolks to make orange Frangipane tart and orange custard. Today she utilized the whites to make souffle pancakes. Several days ago she prepped fresh orange juice agar-agar so that she could make Fresh Orange Fluid Gel to go with the souffle pancakes. I've never heard of what orange fluid gel is until educated by Sherilyn today 😆. Gosh, it's such a delicate and cumbersome process making it!
The Frangipane tart is still resting in the fridge. Later she'll decorate it with fresh orange slices. Sherilyn wants to try selling the Frangipane tart in a Flash Sale. I told her that Flash Sale is for selling something at a dirt cheap price and there's no way she could sell slices of Frangipane tarts at a dirt cheap price as she used up my expensive organic almond flour, organic unbleached flour, kampung eggs and almost 10 oranges to produce the tart! 🤨 Throw in the electricity and water costs and the kitchen wet wipes I used to clean the greasy tops and floor!