1/20/2024 0 Comments Mom on time out pukin ginger bars![]() 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. Overall our evening is enjoyable and the drinks are decent enough, but whisky bars are abundant in this town. 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. Glazed Pumpkin Ginger Bars 1 3/4 cup unbleached flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp nutmeg 1/2 tsp. Upstairs is a more intimate, loft-like space with cosy leather armchairs. 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. Sift all the dry ingredients (the flour through all the spices) into a large mixing bowl. Spray the top of the parchment and set it aside. Drop 2 tablespoons of the cooled blackberry filling onto the center of each square. Spray an 8x8-inch baking pan with a flour and oil nonstick spray and line the bottom with a square of parchment paper. Use a pizza cutter (or sharp knife) to cut each pastry sheet into 4 squares. Roll out the thawed pastry sheets on a lightly floured surface. This small space is neatly split over two floors. Turnovers: Preheat your oven to 400☏ and line a large baking sheet with parchment paper. 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. If you touch the top of the cookie and it bounces back instead of indenting, that means it’s ready. For larger cookies, bake for 13 to 15 minutes. 10.įor small cookies, bake for 10 minutes, or until lightly golden around edges. Scoop dough onto baking sheet, leaving 2 inches between scoops, 5 minutes before baking. Gradually add flour mixture to wet ingredients, mixing just until combined. 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. Let’s take a look at how they will come together: Crispy Chocolate Bottom Layer. Beat the cream cheese until light and fluffy. In a large mixing bowl, beat the eggs on high speed for 5 minutes, until light and foamy. There are four layers in these Snickers Bars. Mix the flour, baking soda, baking powder, pumpkin pie spice, and salt in a small bowl, and set aside. Whisk together flour, cornstarch, baking soda, and salt in a small bowl. Line a 15x10x1-inch baking sheet with parchment paper, then spray the paper with nonstick spray. Beat in the egg and vanilla until thoroughly combined. 8.īefore baking, make sure the dough is at room temperature. Cream butter and sugars together in a large mixing bowl. Add the flour mixture to the butter mixture, slowly stirring until well combined. Scrape down sides of bowl and add eggs, one at a time. Combine flour, graham cracker crumbs, oats, cornstarch, baking powder, and salt in a small mixing bowl. Put in refrigerator for at least 3 hours ideally overnight. Add brown and white sugar to butter mixture and mix for 4 minutes. 6.Īdd all chocolate chips and pecans, if desired, with a wooden spoon. Slowly add this mixture 1/2 cup at a time to mixer, scraping down sides. In a separate bowl, add all purpose flour, cake or pastry flour, baking powder, cinnamon and salt, and mix to combine. 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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