Mikkychops’s Small Chops Learn How To Make Cake And Somany Fast Food

September 5, 2008

Mikkychops’s Small Chops Learn How To Make Cake And Somany Fast Food

Filed under: Uncategorized — mikkychops @ 2:56 pm
WE CAN DO IT FOR YOU AT CHEPER PRICE WE DO AND TEARCH PEOPLE HOW TO MAKE ALL THIS THING
SOME LITTEL INFOMATION ABOUT IT IS THIS YOU WILL CONTCAT ME FOR MOER INFO ABOUT EVERYTHING THAT YOU SEE HERE
YOU CAN ORDER YOU’R PRODUTH FROM US FOR BARTHDAY PATY, WEDING OKETION, BERIA CERIMONEY, CONFRIENDS AND ANY OKETION
 

 

 

WE ALSO DO INDOR AND OUTDOR SERVICE


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Dinner Rush: Week of September 8 Quick, flavorful meals feature the best of late-summer produce, including Swiss chard, eggplant, and the last of summer’s peaches. From an easy sandwich night to a simple but delicious Moroccan feast, this week has it all.

see moreWeekly Planners Dinner Rush: Week of August 18 Light vegetarian options, refreshingly cool salads and soups, and tasty turkey burgers make for easy eats during the hottest days of summer.
MIKKY SMALL CHOPS IS A LEGITMATE COMPANY THAT TEARCH PEPPLE HOW TO MAKE CAKE AND SPRING ROLL
ANY TIPE OF FAST FOOD.

IF YOU NEED ANY TIPE OF FAST FOODS LIKE CAKE, SPRING ROOL, POFF-ROLL, SAMOSA CHICKEN, FISH IN BATTER, JUMBO PEPPERD PRAWN , PEPPERD SNAIL, YAM BALL , CHICKEN KEBAB

WE DO AND TEACH PEOPLE HOW TO MAKE ALL THIS THING
WE CAN DO IT FOR YOU AT CHEPER PRICE
SOME LITTEL INFOMATION ABOUT IT IS THIS YOU WILL CONTCAT ME FOR MOER INFO ABOUT EVERYTHING THAT YOU SEE HERE
1. Put the kumquat slices and their juices into a small saucepan, add the cream and salt, and warm over medium heat just until bubbles form around the edges of the pan. Remove from the heat.
2. Put the chocolate into the bowl of a food processor and pour the hot kumquat cream over it. Let sit for 2 minutes, then process until the mixture becomes smooth and shiny. Add the egg yolk, Grand Marnier, and butter and process to combine.
3. Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap. Pour the chocolate mixture into the pan and transfer to the freezer. Freeze, uncovered, until completely hard.
4. Unmold the chocolate bar and peel off the plastic wrap. Cut the bar lengthwise in half, then cut each half crosswise into 1/2-inch slices. You should have 36 chocolate bars.
5. Lightly brush the entire surface of a spring roll wrapper with a bit of the beaten egg. Turn the wrapper so that you see a diamond, and lay a chocolate bar across the end closest to you so that the ends of the bar meet the edges of the wrapper to form a triangle. Take the corner of the wrapper closest to you and wrap it around the chocolate, then roll the chocolate away from you one full rotation. Tightly fold the sides in toward the center, then continue to roll up to the end of the wrapper, making sure the end is tightly sealed. Set on a baking sheet. Repeat with the remaining wrappers and chocolate. Freeze the spring rolls for at least 10 minutes or up to 2 days; take them out only when you are ready to fry them.
6. Fill a saucepan with oil to a depth of 2 inches and heat to 350°F. When the oil is ready (a tiny pinch of flour will sizzle), add a few spring rolls, taking care to not crowd the pan, and cook, turning occasionally and adjusting the heat as necessary to maintain 350°F, until golden brown, about 4 minutes. Drain on paper towels and cook the remaining rolls. Serve warm.
Spring rolls are the quintessential Asian appetizer, but I have adapted the concept to dessert. When cooked, these rolls are like cylindrical molten cakes with warm chocolate oozing out of an impossibly thin and crisp “pastry” shell. The kumquats not only cut through the richness with their distinct citrus tartness, but also are a symbol of good fortune, as kum is a homonym for “gold” in Chinese.
CHEF’S TIP: Make sure you use thin spring roll wrappers, which can be found in Asian markets, not egg roll wrappers.
Servings: Makes 3 dozen spring rolls, about 10 servings.
1. Put the kumquat slices and their juices into a small saucepan, add the cream and salt, and warm over medium heat just until bubbles form around the edges of the pan. Remove from the heat.
2. Put the chocolate into the bowl of a food processor and pour the hot kumquat cream over it. Let sit for 2 minutes, then process until the mixture becomes smooth and shiny. Add the egg yolk, Grand Marnier, and butter and process to combine.
3. Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap. Pour the chocolate mixture into the pan and transfer to the freezer. Freeze, uncovered, until completely hard.
4. Unmold the chocolate bar and peel off the plastic wrap. Cut the bar lengthwise in half, then cut each half crosswise into 1/2-inch slices. You should have 36 chocolate bars.
5. Lightly brush the entire surface of a spring roll wrapper with a bit of the beaten egg. Turn the wrapper so that you see a diamond, and lay a chocolate bar across the end closest to you so that the ends of the bar meet the edges of the wrapper to form a triangle. Take the corner of the wrapper closest to you and wrap it around the chocolate, then roll the chocolate away from you one full rotation. Tightly fold the sides in toward the center, then continue to roll up to the end of the wrapper, making sure the end is tightly sealed. Set on a baking sheet. Repeat with the remaining wrappers and chocolate. Freeze the spring rolls for at least 10 minutes or up to 2 days; take them out only when you are ready to fry them.
6. Fill a saucepan with oil to a depth of 2 inches and heat to 350°F. When the oil is ready (a tiny pinch of flour will sizzle), add a few spring rolls, taking care to not crowd the pan, and cook, turning occasionally and adjusting the heat as necessary to maintain 350°F, until golden brown, about 4 minutes. Drain on paper towels and cook the remaining rolls. Serve warm.
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You can contact me on this phone number 08035152278 ,08023754090

email me at mikkychops@gmail.com
officc add #2 Alarape street off ayonuga
Fadeyi Lagos Nigeria
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