Hugh Jackman Paintings

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A late night painting on one of my fav actor, Hugh Jackman. 
24x36 Arylic on Canvas. 

Cube Art

Few weeks ago I did a cube for a private show in Toronto. You are right. A cube. 
Our theme was hybrid and straight forward I thought of combining nature and human beings together. 
I am not a really big fan of DIY projects mainly because I am not good at making crafts with my own hand. Well, at least I tried. haha

Here are the process work: 

I combined 8 pieces of 12"x12" acrylic plastic and drew the flower patterns with a white markers on top. Lots of people thought I did laser print haha ;) 

And here is the final product in the show :) 

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NORTH YORK INK NIGHT

Old Paintings in my old phone

 

I found some work that I did back in Uni :) haha the good old times! 

Last Day :(

 

Last Day SUCKS, but these bought tears to my eyes.  I had fun at LOLART :) but the best is yet to come! 

Cupcakes! Lemon Cupcakes ✨ 💛

多倫多最近都在下雪 天氣冷了我又變懶了...
這幾星期都沒怎麼做甜品 é›–然做甜品的過程中 對cupcake沒有特別大的興趣 
但剛好有機會弄了幾款味道所以想分開幾集來分享一下 :)
做cupcake方法有好幾種 比如用普通在超級市場買的box mix
複雜點說 one bowl method, creaming method 的蛋糕也可以
個人比較喜歡原味再加上不同口味的topping
這次做的是 vanilla cupcake + lemon curd + meringue + lemon candy 

咬了一口後 滿滿的lemon curd在裡面 加上輕輕烤過的meringue還有自製的lemon candy簡直是太好吃了 :')
這種小小的又帶有驚喜的cupcake 做幾個當作是小禮物也是一個不錯的選擇 
加上一杯咖啡或是紅茶就真的完美了 哈哈 

最近跟一位朋友聊起來 說到了某個年紀交真心朋友開始很難了
在職場上遇上的有些人說總交不到知己
以前在學校遇上天真無邪的朋友也許長大後也維持不了
說到底要維系一段關係到底要有多難


 

 

 

My fav students work in 2017!

 
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Thought it will be a great idea to show you guys what my fav works from my student :) 
I LOVE teaching them, kids with their creativities are unlimited!  Everyone can do arts, trust me. 
It does not matter how the art looks, but most importantly is the message and story behind it. 

Enjoy xx

 

Christmas Projects

 
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This is what we did this christmas in LOLART! My students has tons of fun compare to the little fish painting that we did last week. haha Can't believe its the end of 2016 :) 2017 is going to be amazing! 

烤箱005: Baked Cheese (1) - Tarts

多倫多終於冷下來了 想著就想做點暖肚子的甜品
加上最近日系芝士甜品突擊多倫多 芝士蛋糕 芝士撻.... 實在是太多誘惑了!
但想想 能自己能做的話 又怎麼需要去排隊呢? :) 

所以接下來一系列 DIY 芝士甜品第一擊!
這次做的cheese tarts 跟之前的 檸檬撻的撻皮一樣 Lemon Curd Tarts
這次做的cream cheese filling 不需要用到任何 electrical mixer  
如果想做給別人吃 也可以先把芝士漿和撻皮先做好 
要吃之前放入烤箱裡就好 
快點來學學怎麼做吧 :) 

所需材料: ( for the filling) 6個撻

170g 忌廉芝士 cream cheese
15g 無鹽牛油 unsalted butter
1/2 tsp 雲尼拿油 vanilla essence
60g 純乳酪 plain yogurt
18g 糖  sugar
1 蛋白 egg white
1 蛋黃 egg yolk (讓起司tarts表面烤起來變金黃色) 

步驟: 

1) 將忌廉芝士 + 無鹽牛油 + 純乳酪,糖以慢火煮溶,不停攪拌至無明顯的粒粒
2) 離火後加入蛋白 + 雲尼拿油,再以慢火煮至略稠
3) 放涼後雪凍2-3小時
4) 準備好已放涼的撻皮,取出雪好芝士漿加到撻皮上,再掃一層蛋黃
5) 放入焗爐上層 230℃ 5~8分鐘 焗至表面上色即可 
完成

為了吃起來不這應膩 底層加了自家檸檬醬 讓整個吃起來更加清新 
你亦可以自我調整 可加不加亦可
淡淡的cream cheese我厭不夠 我還偷偷加了 parmesan cheese 令芝士味更濃厚 ✨ 
剛烤出來的cheese tarts 都是最好吃的啊  ç¿»ç†±å¯ç”¨å¾®æ³¢çˆåŠ ç†± 30 - 40秒 

我一共烤了兩次 第一次看起來烤過頭了其實是個人喜歡焦一點 :) 
隨著自己喜好 但小心會烤過頭 就沒有流心芝士的感覺了啊 
朋友和家人吃了都覺得夠香夠材料 小小的一個剛剛好 加上一杯熱咖啡就完美了 

下一次再教大家如何做日式輕芝士蛋糕 💛





 

烤箱 004: POPEYES BISCUIT 鬆餅 🍗

Baking 004系列 

最近多倫多天氣一直悶著悶著的,到這幾天終於下出雨了。
聽著下午雨聲滴答滴答在響,我本來真的不想計劃做什麼  ä½†æƒ³èµ·ä¾†ç­”應過自己每星期要弄一樣新的甜品
還是硬著頭皮 決定做這個簡單但又好吃的鬆餅。
說起鬆餅就想到炸雞 在多倫多想吃炸雞的話 我都會選擇吃 POPEYES 它是一家價錢合理也好吃的一家炸雞/快餐店
記得高中留學時常常和朋友一起吃星期二特價的套餐 便宜又暖肚子。
最出名的就是他們會連同一個暖暖的鬆餅給你配著炸雞一起吃 想到這我就餓了...

這種鬆餅可甜可咸的吃 喜歡吃甜的可配著草莓醬 å’¸çš„可配著炸雞牛扒等主菜來吃
我個人喜歡配著暖暖的mushroom cream soup來吃
這鬆餅看起來拍起來都很好看 哈哈 åšçš„過程需時不多也挺簡單的 :) 

所需的材料: ( 5-6 個鬆餅) 

2 1/2  æ¯ 面粉 all purpose flour
2 1/2  èŒ¶åŒ™ 發酵粉 baking powder
2       èŒ¶åŒ™ é¹½ salt ( 如果做咸的可以多加 )
1        æ¹¯åŒ™ 白糖 sugar (如果是做甜的可以多加,要咸的可以不加)
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 
1/2    æ¯ 冷的無鹽牛油 (一定要冷的❄️) cold unsalted butter 切小粒
3/4   杯 牛奶 milk
1        é›žè›‹ egg 輕輕打發開
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 
蛋漿: 
1        é›žè›‹ egg 輕輕打發開
1        æ¹¯åŒ™ 牛奶 milk


步驟: 

1. 先預熱烤箱至 400℉ 
2. 把面粉 +  ç™¼é…µç²‰ + 糖 + 鹽過一次篩
( 隨你自己喜歡的味道,因為這次我想做咸的所以過加了黑胡椒粉 )
3. 把篩過的材料一同放到盆子裡 加入已切成小粒的牛油 利用叉子或刀把牛油跟乾材料混一起
( 如果想用手的 見意帶上手套 這樣手中的溫度不會把牛油溶掉 ) 
4. 當牛油跟乾料慢慢成了團粒狀 就可以加入已打發的雞蛋和牛奶
( åœ˜ç²’狀的意思是冷的牛油並沒溶化而是跟面粉成了一粒一粒的狀況 有大也有小 )
5. 利用手 或者你所選用的工具 把搓出一團面團 ( 如圖1 ) 
6. 把面團轉移到一個板上 慢慢把面團和剩下的面粉混合 然後把面團壓至2cm-4cm厚
7. 此時可用任何的餅乾模具 切出鬆餅 (如圖2 ) 我選模具的比較大 所以切了五個左右 
8. 把切好的面團放在烤盆上 將雞蛋混合牛奶 將混好的蛋漿塗在每個鬆餅的表面 
(這個步驟能把鬆餅的表面烤成美麗的金黃色 :) ) 
9. 進烤箱 10-15分鐘 ( 我的多烤了5分鐘 因為我個人喜歡烤得焦一點哈哈 ) 
10. 從烤箱烤出來的鬆餅就完成啦 💜

之前一直在甜的 今天偶爾做一個偏咸的感覺其實不錯 : ) 
這種鬆餅可以在吃飯前半小時準備 因為剛出爐的鬆餅永遠是最好吃的 
注意如果面團太濕可以在板上加點面粉再把面團搓幾下 ( 反之太乾可以加點水或牛奶) 
由於每個人的烤箱溫度不一樣 烤的時間只作一個參考 
可以自己留意著鬆餅烤的情況而作出調整 ✨

陳爸爸和王先生本來就是 POPEYES 的愛好者
跟他們說這次做的是他們最喜歡的鬆餅都立刻叫我留一個給他們吃哈哈 
隔一天早上吃 把鬆餅放回 200℉ 的烤箱翻熱 5 分鐘  ( å¾®æ³¢çˆ 40 秒也可以 )  
配著草莓醬和一杯熱咖啡來吃原來也挺好吃的 ☕️

現在想想 好像加點蜂蜜在上面烤也會挺好吃的...💜

 

試試弄 大家一起來胖胖的 🤘🏼




 

 

Baking 003: Pear Frangipane Tart🍐 🎃

Fall finally came in Toronto. The leaves are turning red, Starbucks already selling their pumpkin spice latte and I have decided to make pear frangipane tarts to celebrate my favourite season. 
Fall in Canada is the shortest yet the best weather, it's not too hot yet too cold. The perfect weather to drink a hot cup of coffee and enjoy the view of maple leaves. 

This tart is very easy to make. Basically add the filling inside the tarts and pop them into the oven then BOM. They are ready to serve. I love having them nice and warm with a cup of English tea. 🍵 

These tarts are consider as French desserts. French Pastry Tarts typically have quite a few components. For Tarts we have a sweet pastry crust + raspberry jam + almond cream and slices of pears. I used the same almond crust receipt for my lemon curd tarts :) if you wanna know how, simply check that out on my last blog post.

For the filling, you will need: 

1 cup almond meal
2 tablespoons all purpose flour
1/4 teaspoon salt
1/2 cup  granulated white sugar
7 tablespoons  unsalted butter
2 large eggs, at room temperature
1/3 cup raspberry jam
6 Pear Halves (cooked) (I use canned Pears)


Steps:


Step1: In the bowl beat the butter and sugar until light and fluffy with your hand mixer.
Step2: Add the eggs and beat until incorporated. Scrape down the sides and bottom of your bowl as needed.
Step3: Then add the almond meal, flour, and salt and beat until combined.
Step 4: Place the seedless raspberry jam in a small piping bag fitted with a small plain tip.

Step5: Prick the bottom of each tart shell with the tines of a fork.
Step6: Pipe thin concentric circles of the raspberry jam on the bottom of each tart shell.
Step7: Then fill the tart shells about 2/3 - 3/4 full with the filling and smooth the tops with the back of a spoon or offset spatula.
Step8: Pat the pear halves dry with a paper towel. Slice each pear half into thin slices and place one pear half in the center of each tart.
Step9: Place the baking sheet with the filled tarts in the refrigerator while you preheat your oven.

Preheat your oven to 350 degrees F (180 degrees C).

Step10: Bake the tarts for about 30 to35 mins until golden brown (the filling will puff up during baking). Remove from oven and let cool on a wire rack.

 

ANDDDD, WA-LA 🎈 I was so addicted to these pear tarts. They tasted so good once they came out of the oven. I like to reheat them once more if they got cold. YUUUUMM. You can adjust the amount of pears you put on top if you love fruits as much as I do. 

Have fun! 



 

 

Baking: 002 - Berries Tarts with Lemon Curd 🍋 💛

I have been interested in baking since the first time I came to Canada. I remember I will always buy those box cake mix and made them on the weekends with my friends. Baking was one of the habits that I have to fill my spare time during school time.  Baking definitely needs a lot of efforts and patient but the end result and the process are always the most important. These are the ones that I made last Sunday afternoon.
Sweet almond butter crust + Lemon curd with fresh berries. (yummm) These were pretty easy to make and great for beginners :)

Only thing to be careful with is to get the exact measurement. Of course you can adjust the level of sweetness by yourself but I highly suggest you can follow the receipt first then change up the recipe on your own next time. These tarts took me less than 2 hours to make. They look pretty and taste define.  For alternative, you can add different fruits such as peaches or pears. Sky is the limit :) 

For the Sweet Almond Butter Crust | You will need: 

1 1/4 cups all-purpose flour
1/3 cup almond meal
1/2 cup confectioners sugar
1/4 teaspoon baking powder
Pinch of salt
5 tablespoons  cold unsalted butter, diced
3 large cold egg yolks

Step 1: Sift the flour with the almond meal, confectioners sugar, baking powder, and salt.
Step 2: Get ready a bowl and your hand mixer, add the chunks of cold butter and beat on medium low speed until the mixture has no visible pieces of butter.
Step 3: Add the cold egg yolks then beat on low speed until the dough comes together.
Step 4: Place the dough onto a work surface and gather into a ball then divide the pastry into 6 equal pieces. Wrap each piece of pastry in plastic wrap. Place in the refrigerator to chill for at least six hours.
Step 5: After the dough has chilled sufficiently, place on a lightly floured surface, and roll each piece into a circle. Then gently place each round into your tart rings.
Step 6: Preheat your oven to 350 degrees F (180 degrees C).
Step 7: Lightly prick the bottom of each pastry crust with the tines of a fork , this will prevent the dough from puffing up as it bakes. Bake for about 20 to25 minutes until crust is dry and lightly browned.
Step 8: Place on a wire rack. Remove the paper and weights and let the tart shells cool

Lemond Curd :

1/2 cup fresh lemon juice
2 teaspoons finely grated fresh lemon zest
1/2 cup sugar
3 large eggs
3/4 stick (6 tablespoons) unsalted butter, cut into bits

Step 1: Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
Step 2: Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

Simply combine these two together and add fresh fruits of your choices ( plus a little mint leaf for decorations ✨ ) 
These two will be heavens to start off early fall time :D xx 

 

 

Baking 001: fresh fruit naked cake 🍓 ⭐️

Baking 00x- this is a series of documentary of my sweet creations. I consider baking as a form of art yet you can taste the artwork itself. 
Baking desserts or cakes for the loved one is always a pleasure for me. I love seeing their reactions, comments and the smile i bought to their faces. 
Instead of icing the whole cake with cream ( which is a bite heavy ) I went with the "naked" theme, which turns out pretty good. 

There are lots of different way to make sponge cake. I found this method is more "fool prove". Feel free to give it a try :) 
Fruit cake is classic yet tasty. 3 layers of basic vanilla sponge cake with 3 layers of whipped cream + fresh fruits 💕  The sweetness of the whipped cream + the sponge cake makes the perfect match to pair it with some fresh fruits. 

Here are so close ups for you to feel guilty. 💙 ( Click for larger photos with HD )

You will need: 

4 Eggs Large
1 ¾ cup Granulated Sugar
1 cup Whole Milk
8 Tablespoons Unsalted Butter ( 1 Stick)
1 Tablespoon Vanilla Extract
1 cup All Purpose Flour
1 cup Cake Flour
2 teaspoons  Baking Powder (10g)
Pinch of Salt
 

Steps: 

  1. In the bowl and you hand mixer combine the eggs and sugar over a double boiler and whisk with a hand whisk until the sugar has dissolved slightly.
  2. On high speed whip to thick and pale colored
  3. The eggs will take about 6  minutes to reach the ideal stage.
  4. In the meantime combine the milk and butter in a microwave safe bowl and melt to just under a boil. 
  5. Fold in the sifted dry ingredients into the egg mixtures.
  6. Take out about 1 cups of the cake batter into a separate bowl, then add the hot milk-butter , Whisk. 
  7. Add the "new batter" back into the remaining batter.
  8. Pour batter between the two prepared pans.
  9. Bake in preheated 350°f oven for about 35 minutes. 

Feel free to decorate it with your desire fruits, I chose peaches + strawberries + blueberries. Plus whipped up 2 cups of heavy cream for icing. 
You can design it however you want and whatever you want. :)