Kneading and baking

After all the baking talk with Nancy earlier this week, I was all inspired to bake more. Made my own pizzas from scratch on Friday. It was actually pretty easy, though I think I either didn't knead the dough enough or kneaded too much, as the crust was a bit too dry and tough. And, it could be thinner :D But, at least it was edible, and tasted healthy (hah, no oil and butter!)

Then, we had tau suan, mung bean soup, for dessert. I thought it was pretty ok, though Minghao felt that it wasn't sweet enough. It would have been better it there were you tiao, but alas, the quality of the dough fritters sold in the supermarket here is horrendous. They all had a smelly oil smell ;(

And because I now know how to fold mixture and beat the egg whites (getting those soft peaks and stiff peaks :D), I decided to make souffle just now. Found a super easy recipe from foodnetwork, and yeah, we got ourselves a rather yummy dessert in about half an hour time :D

The recipe called for a bit too much chocolate, so I will probably cut down on the chocolate quantity next time, and just prepare some chocolate syrup to be mix into the souffle after it is done. Hah, just like how they do it at those fancy schmancy restaurants :)