World of Squid
BY: Ryan Baudisch
Intro
This creature has more powers than super man.Well,the squid can do what he can and still has ten arms,with the journey through movement,appearance,and diet! IT so power full you can go up to it and say hi...but you going to embarrass yourself
apperance
Movemant
Have you ever thought about traveling the world? You guessed it the squid can do just that too. The squid can travel all over the world and can be found in most places besides freshwater. This organism can be found deep under water around 2,300 feet below the surface! This is a safety hazard for fisher men that hunt for squid to make calamari. On account, the squid can confuse prey by shooting black ink and it will stun it. Also, the squid can use its arms so it can look like seaweed. This makes me jealous because they are masters at discuss and get to travel the world.
Diet
Closing
Diorama
Go Fish:Math
Red Tailed Shark
Neon tetra
Greek ruins
Think T@nk
Chef's corner
A tim tam is a choc covered cake with cream filling.This food is also known as the national food of australia.This chocolate treat was made by the australian company “Arnott's”.This tasty treat was invented in 1858 and skyrocketed from there.A “tim tam slam” in when you drink a hot beverage (hot chocolate) with a tim tam.The sides are cut off and you have to drink it(using the tim tam as a straw) before it crumbles in your hand.
Recipe for Tim Tam
185g butter, at room temperature, chopped
370g (1 3/4 cups) caster sugar
3 eggs
225g (1 1/2 cups) self-raising flour
75g (1/2 cup) plain flour
80g (3/4 cup) cocoa powder
1/2 teaspoon bicarbonate of soda
125ml (1/2 cup) milk
125ml (1/2 cup) water
100g Arnott’s Tim Tam Original, finely chopped
Chocolate ganache
400g milk chocolate, chopped
300ml ctn pouring cream
Chocolate filling
125g butter, at room temperature, chopped
450g (3 cups) pure icing sugar, sifted
2 tablespoons malted milk powder
2 tablespoons milk
200g milk chocolate, melted, cooled
Directions
In a small bowl, whisk the first 5 ingredients; set aside.In a large mixer bowl, cream the butter and sugar. With the mixer on low speed, add in the milk and the vanilla. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated. Shape dough into 2 logs, about 1 1/2 inches in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm. Heat oven to 375^.
Slice dough into rounds 1/4 inch thick only.(original cookies are rectangular in shape).If cookies are too thick, they will not be as crisp- and place on a parchment lined baking sheet. Cookies will not spread very much,so you can put them quite close together.Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before filling and dipping.
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Chocolate Mousse Filling:
In a chilled bowl blend ingredients, then whip until mixture holds a peak.Using 2 cookies spread 1 to 2 teas. filling on the flat side of 1 cookie and place another cookie ,flat side down on top of filling,press down slightly,to even out.Using finger or back of spoon smooth filling that squished out.Set aside on flat tray.Continue with remaining cookies and filling. Place cookies in refrigerator to chill.When all cookie are filled and chilled. Dip each cooled cookie quickly in melted chocolate,turning with a fork to coat, then transfer to a piece of parchment paper then refrigerate to set up for at least 30 minutes, or until chocolate is cool and firm. Reheat chocolate as needed to keep it smooth and easy to dip into. Keep stored in refrigerator.
Wikipedia.com
tasted.com