Homemade dog treat - Chicken liver biscuit

I made a promise with my dog that i gonna do cookie for him once a month.

so today i have a new biscuit dog treat for you.

I already made sweets for people whos around me and now

look like starting to my pet. haha

  

This recipe adapted from the privous Dog treat last month, well i did't translate on this site

anyway here they are the recipe.

Home made dog treat - Chicken liver biscuit

chicken liver ............. 325  g 

egg ............................ 2 

whole wheat flour......450  g

corn meal................  140  g

chicken stock............  200 ml

Make your own chicken stock , i used about 1 kg of chicken bone 

and add water just enogh to cover it , soft boil about 40 minute - 1 hr.

no need to add any seasoning or ever salt.

cook the chicken liver , just add a little of chicken stock if it to dry

add a little bit more, then leave it cool down.

Bring cooked chicken liver to food processer add 2 eggs and blend it.

In another bowl mix whole wheat flour and corn meal together

make a hold in the center , add chicken stock then add

liver paste, knead till smooth with your's hand.

Roll the dough about 1/2 inch thick,use cookie cutter

as your desire.

Bake at 180°C about 20-25 minutes

Leave it cool before treating your's lovely dog!

Store in air tight container in refrigerator.

I'm not much confidence and think what about if my dog don't like it!

what can i do or what should i do , haha

May i ask my beloved dog, what's wrong???

Lucky me that he's love it!

buon appetito

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Gâteau Moka - coffee cake in a very hot day

Before i went to holiday i had update this recipe in thai language but didn't get a chance to write in English version one and here they are,

For coffee syrup

I used  illy Ground roasted coffee for moka


Expresso coffee  ...........150   ml. 

sugar .......................... ....50   g
coffee liqueur..................30   ml

After you get expresso coffee , pour sugar and stiring  then keep in low heat about 10 minutes,

leave to cool, pour coffee liqueur , set aside

For  biscuit Joconde ( 40 x 30 cm.)

almond........................90 g
icing sugar...................90 g
corn strach...................10 g
all purpose flour..........20 g
melt butter...................25 g
whole egg......................1
egg yolk.........................1
For meringue
egg white.......................3
sugar ..........................20 g

 
Preheat oven at 175°C  line the parchment paper on baking tray.
 
Ground almond,corn strach , all purpose flour and icing together , then sift them all, set aside



in a bowl of dry sifted ingredient , add whole egg, egg yolk and melt butter , fold just to combine.


beat egg white with 20 g of sugar until firm peak .


pour 1/3 the fisrt mixture to meringue  fold just to combine, pour the mixture back to the first bowl , fold again just to combine.


pour batter in to baking tray that you already line the parchment paper,and bake about 8- 10 minutes.


leave it cool then cut in 15x 15 cm size for 5 layer , well actully you will get full 4 layer of 15x15 cm size, the last one you have to cut in 2 pieces and join them together  .


For coffee butter cream
Adaption from  Le larousse des desserts - Pierre Hermè

whole egg ..................1 (about 53-55 g)
egg yolk......................1 (about 18-20 g)
sugar.......................... 68 g
water...........................20 ml
soft butter..................120 g
Fleur de sel ................. 1 g
vanilla extract ..............1/2 ts
instant coffee ...............3  g
coffee liqueur .............10 ml.


bring sugar and water to boil until temperature reach at 118 °C
 
meanwhile when the temperature reach at 110 °C start whisking the eggs
when the temperature reach at 118 °C pour the syrup and whisking until cold,
add salt, then butter a little at a time , whisking till fluffy and light in colour,

mix instant coffee with coffee liqueue then pour in butter cream,add vanilla extract
beat until combine.

to assemble the cake - sprinkle coffee syrup on the cake then spread coffee butter cream,place another cake layer and  repeat all this step until the last one.

Refrigarate at least 1 hr. before cutting

Decoration as you like!

 

Buon appetito!

my son helping me to make pizza dough

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