![]() Ginger 12 On Wo Ln, Central fb.com/barginger.hk. As it stands, Ginger lacks the little something extra required to stand out from the crowd. Spread half of the brownie batter into the prepared pan. Add in pumpkin and pumpkin pie spice and mix until smooth and combined. Beat in the egg and vanilla extract until smooth. Add in the sugar and beat until combined. 1 cup pear frozen & diced (I buy fresh, dice, and freeze) 1/4 cup oats. Overall our evening is enjoyable and the drinks are decent enough, but whisky bars are abundant in this town. Beat the cream cheese until light and fluffy. The taste of whisky is not lost in the mix, but a sweeter blend would do well to abate the bite of the other ingredients. Blended with fresh instead of canned pineapples, the drink is a vibrant without being as tacky as some other fruity summertime cocktails. We are also tempted to order the Sendai ($120), a cocktail of Nikka whisky, dry vermouth and pineapple juice. This dram is distilled using water straight from Millbuies Loch, its texture is crisp and refreshing with distinctive fruity notes. He recommends that we try some of the whiskies that are currently off-menu and we eagerly follow his advice, selecting the single malt Linkwood 18 years ($180). Leung is highly knowledgeable, as you’d expect of a drinks connoisseur, but rather than come across as snobbish, he’s an enthusiastic and affectionate owner who's there on the night we visit. A first-time venture by whisky aficionado and critic Tony Leung, the bar’s menu is comprehensive, with an enticing selection of whiskies, cocktails and beers. The bar is two weeks into its soft opening when we visit. Upstairs is a more intimate, loft-like space with cosy leather armchairs. Stir wet ingredients into dry ingredients, mixing just until moistened and combined. In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, applesauce OR oil, eggs, and vanilla extract. ![]() The ground area, where the bar is located, is bare but inviting, even if the exposed concrete walls and wooden furniture are something we’ve seen a hundred times before. In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Let’s take a look at how they will come together: Crispy Chocolate Bottom Layer. This small space is neatly split over two floors. There are four layers in these Snickers Bars. Beat cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy. Every oven is different.Tucked away behind a tall, nondescript wall on On Wo Lane is Ginger, a new whisky bar that has taken up residence in the laidback surroundings of Central’s Kau U Fong. Pour the ginger snaps into the bottom of. While still pulsing, slowly pour in the melted butter. If you touch the top of the cookie and it bounces back instead of indenting, that means it’s ready. In a food processor, add the ginger snaps and pulse until fine. For larger cookies, bake for 13 to 15 minutes. 10.įor small cookies, bake for 10 minutes, or until lightly golden around edges. Combine flour, salt, baking powder, and sugar in the bowl of your mixer. Scoop dough onto baking sheet, leaving 2 inches between scoops, 5 minutes before baking. Line muffin tin with baking cups or spray with cooking spray. 8.īefore baking, make sure the dough is at room temperature. Put in refrigerator for at least 3 hours ideally overnight. Bake at 350 degrees F for 25-30 minutes or until a toothpick comes out clean. Pour into a greased 10 x 15 inch sheet pan. Add in flour, baking powder, baking soda, salt and spices. Divide dough in half and pl ace on top of a sheet of plastic wrap. Mix together oil, eggs, sugar and pumpkin in a large bowl or a stand mixer with paddle attachment. If dough appears too dry, add a teaspoon of water at a time until it comes together. Stir in flour, mixing until fully incorporated. 6.Īdd all chocolate chips and pecans, if desired, with a wooden spoon. Add in the egg and extract and mix until well combined. Slowly add this mixture 1/2 cup at a time to mixer, scraping down sides. Add the garlic and cook, stirring frequently, for an additional minute. Add the onions to the skillet and sauté for 4 to 5 minutes until translucent. Brown the ground beef in a large skillet over medium-high heat. In a separate bowl, add all purpose flour, cake or pastry flour, baking powder, cinnamon and salt, and mix to combine. Lightly grease an 8 or 9-inch baking dish with cooking spray. ![]() Scrape down sides of bowl and add eggs, one at a time. 2.Īdd brown and white sugar to butter mixture and mix for 4 minutes. ![]() Melt butter in microwave in 20-second increments (do not overdo!).
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