Hanca Times Vol. 684

Vol. 684 2013.05.24 ()

6666#Fdyhqglvk#&448 8471

2 / 2013. May 24(Fri)

Belle Vue Golf Club - Chteauguay

(Tee off on hole #1 or #10) 880, boul. de Lry, Ville de Lery

QC J6N 1B7 450) 692-8201

3281 Cavendish, Montreal514) 489-6656

514) 939-3277qkbamail@gmail.com

$70

$25,000+tx

-#HYUNDAI PRESTIGE GABRIEL#(St.Jacques)

###$

##QKBA Golf Tournament3915320

13

+,#44

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Belle VBelle VBelle V

(Tee ofee of(T(T(Tee of(T 880, boul. de Lry880, boul. de Lry880, boul. de Lry

QC J6N 1B7QC J6N 1B7

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Belle VBelle VBelle Vue Golf Club - Chteauguayue Golf Club - Chteauguayue Golf Club - Chteauguayue Golf Club - Chteauguayue Golf Club - Chteauguayue Golf Club - Chteauguayue Golf Club - Chteauguayue Golf Club - Chteauguayue Golf Club - Chteauguayue Golf Club - Chteauguayue Golf Club - ChteauguayBelle VBelle V

ee ofee ofee off on hole #1 or #10)f on hole #1 or #10)f on hole #1 or #10)f on hole #1 or #10)f on hole #1 or #10)f on hole #1 or #10)f on hole #1 or #10)f on hole #1 or #10)f on hole #1 or #10)f on hole #1 or #10)f on hole #1 or #10)f on hole #1 or #10)f on hole #1 or #10)f on hole #1 or #10)ee ofee off on hole #1 or #10)880, boul. de Lry880, boul. de Lry880, boul. de Lry880, boul. de Lry880, boul. de Lry880, boul. de Lry880, boul. de Lry880, boul. de Lry880, boul. de Lry880, boul. de Lry880, boul. de Lry880, boul. de Lry, V, V, Ville de Leryille de Leryille de Leryille de Leryille de Lery, V880, boul. de Lry880, boul. de LryQC J6N 1B7QC J6N 1B7QC J6N 1B7QC J6N 1B7QC J6N 1B7QC J6N 1B7QC J6N 1B7 450) 692-8201450) 692-8201450) 692-8201450) 692-8201450) 692-8201450) 692-8201450) 692-8201

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ue Golf Club - Chteauguayue Golf Club - Chteauguayue Golf Club - Chteauguayue Golf Club - Chteauguayue Golf Club - Chteauguayue Golf Club - Chteauguayue Golf Club - Chteauguayue Golf Club - Chteauguayue Golf Club - Chteauguayue Golf Club - Chteauguayue Golf Club - Chteauguayue Golf Club - Chteauguayue Golf Club - Chteauguay

f on hole #1 or #10)f on hole #1 or #10)ille de Leryille de Leryille de Leryille de Leryille de Leryille de Lery

450) 692-8201450) 692-8201450) 692-8201450) 692-8201450) 692-8201450) 692-8201450) 692-8201

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$25,000+tx $25,000+tx $25,000+tx $25,000+tx $25,000+tx $25,000+tx $25,000+tx $25,000+tx $25,000+tx $25,000+tx

TIGE GHYUNDHYUNDHYUNDHYUNDAI PRESAI PRESAI PRESAI PRESAI PRESAI PRESTIGE GTIGE GTIGE GAI PRESAI PRESAI PRESHYUNDHYUNDHYUND(St.Jacques) (St.Jacques) (St.Jacques) (St.Jacques) (St.Jacques) (St.Jacques) (St.Jacques) (St.Jacques) (St.Jacques)

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$25,000+tx

$25,000+tx $25,000+tx

ABRIELTIGE GTIGE GTIGE GABRIELABRIELABRIELABRIELABRIELABRIELABRIELTIGE GTIGE GTIGE G(St.Jacques)

(St.Jacques) (St.Jacques) (St.Jacques) (St.Jacques) (St.Jacques)

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3281 Cavendish, Montreal3281 Cavendish, Montreal3281 Cavendish, Montreal514) 489-6656514) 489-6656514) 489-6656514) 489-6656

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3281 Cavendish, Montreal3281 Cavendish, Montreal3281 Cavendish, Montreal3281 Cavendish, Montreal3281 Cavendish, Montreal3281 Cavendish, Montreal3281 Cavendish, Montreal3281 Cavendish, Montreal3281 Cavendish, Montreal3281 Cavendish, Montreal3281 Cavendish, Montreal3281 Cavendish, Montreal3281 Cavendish, Montreal3281 Cavendish, Montreal3281 Cavendish, Montreal3281 Cavendish, Montreal3281 Cavendish, Montreal3281 Cavendish, Montreal3281 Cavendish, Montreal3281 Cavendish, Montreal514) 489-6656514) 489-6656514) 489-6656514) 489-6656514) 489-6656514) 489-6656514) 489-6656514) 489-6656514) 489-6656

514) 939-3277 514) 939-3277 514) 939-3277

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514) 939-3277 514) 939-3277 514) 939-3277 514) 939-3277 514) 939-3277 514) 939-3277 514) 939-3277 514) 939-3277 514) 939-3277 514) 939-3277 514) 939-3277 514) 939-3277qkbamail@gmail.comqkbamail@gmail.comqkbamail@gmail.com

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qkbamail@gmail.comqkbamail@gmail.comqkbamail@gmail.comqkbamail@gmail.comqkbamail@gmail.comqkbamail@gmail.comqkbamail@gmail.comqkbamail@gmail.comqkbamail@gmail.comqkbamail@gmail.comqkbamail@gmail.comqkbamail@gmail.comqkbamail@gmail.comqkbamail@gmail.comqkbamail@gmail.comqkbamail@gmail.comqkbamail@gmail.comqkbamail@gmail.com

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2013. May 24(Fri) / 3

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8 / 2013. May 24(Fri)

(France) #171 - (Europe) (Wonder) (281)

. (Brevibacterium Linens). . 2008 (Food & Wine) 10 .

1. (Pont l'Eveque) (Basse-Normandie) . 12 (Pont l'Eveque) (Angelot) . (Pont l'Eveque) 16 . (Pont l'Eveque) 10cm . (Norman) 12 . (Creamy) . 16 .

2. (Camemvert) (Basse-Normandie) . 18 (Brie) . (Camemvert) 19 . .

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4. (Epoisses) (Burgundie) (Bourgogne) (Auxerre) (Dijon) . . . (Bourgogne) (Marc) . (Bourgogne) .

5. (Brie de Meaux) (Ile de France) (Brie) . (Brie)

2.8kg 36cm 37cm. (Creamy). . 1815 (Vienna) (Brie de Meaux) (King ofCheeses) .

6. (Roquefort) (Millau) 15km (Roquefort surSoulzon) . . . .

7. (Limburger) (Limburg) . (Limurg) (Frankfurt) (West Germany) (Bonn) . (Wisconsin) (New Hamburg) .

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10 / 2013. May 24(Fri)

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2013. May 24(Fri) /11 J aime la Core; j aime le Qubec (5) ;

Ma vie En Core-ConfucianismeJoseph Hee Soo Chung, Ph.D., Professeur, UQAM

Les rapports entre des amis doiventtre rciproques aux mmes niveaux.Ces rapports sont purement horizontaux,alors que les autres sont verticaux.

D autre part, la vertu Y est la vertuque doit exercer le subalterne envers lesuprieur. Les sujets doivent tre loyauxau roi; les enfants doivent obir ses par-ents, ils doivent exercer la pit filiale;l pouse obir tout prix son mari;l enfant cadet doit couter le conseild un enfant ain.

Ce que Confucius aurait voulu estsans doute un quilibre entre le Inne et leY, c est--dire une harmonie entre lamanire dont le suprieur traite le subal-terne et la faon dont le subalternes occupe de ses suprieur.Malheureusement, au cours des annesde la dynastie Chosun, la vertu Y s estdveloppe beaucoup plus que la vertud Inne. Autrement dit, le suprieurn a pas t gnreux et magnanimeenvers le subalterne. Les Yangbansn ont pas gouvern le pays pour lebien-tre du peuple; il ont monopolis lepouvoir; ils ont accumul la richesse; ilsont abus leur privilges.

Au fait, les rois aurait d mieux dirigerles Yangbans. Mais, cause du rapportde vassalit avec la Chine, ils n ont paspu le faire. En absence d une surveil-lance adquate de la part des rois, lesYangbans ont pass leur temps enfaisant des intrigues politiques afin de

dominer sur la scne de la politiquenationale. Ayant monopolis le pouvoir etla richesse, la classe des Yangbans aabus leur privilge, exploit les peuple etimplant la racine de la corruptiongnralise qui est encore la ralit enCore. Cette tradition persiste mal-heureusement mme de nos jours.

Le groupe des gens le plus marginal-is a t celui des femmes maries.Selon les prceptes confucennes, unefemme marie doit obir son pre avantson mariage, obir son mari aprs lemariage et obir son fils aprs la mort deson mari.

Il y a d autres vertus indpendam-ment des rapports des groupes ou desindividus. Il y a le Shin (confiance),Sung (sincrit), Ie (justice) et Ji (connaissance) et Yonggie(courage). Il faut qu on soit fiable,sincre, juste et courageux. Ce sont desvertus universelles partages partoutdans le monde entier. Cependant, il fautnoter qu en confucianisme le Ji (con-naissance) constitue une des vertus per-sonnelle la plus importante. Le but del ducation est devenir une meilleurepersonne humaine. Or la seule voie d yarriver est l ducation en littrature, enphilosophie et en thique. Bref, le but del ducation est de devenir une personnesage. cause de cette tradition de lavertu confucenne de l ducation, lesgens des pays confucens attachent une

importance exagre l ducation,quoique le but de l ducation de nosjours ne soit plus de devenir une person-ne sage, mais d acqurir une comp-tence professionnelle pour l emploi.

J ai amplement vcu l exprienceconfucenne au cours de mon enfanceet adolescence. Mon pre a dcdlorsque j avais huit ans. Donc, je n aipas connu vraiment mon pre. Mais, il y aplusieurs choses dont je me souviens. Iltait un homme trs instruits. Il aenseign la littrature classique chinoise.Il s agissait bien de la philosophie con-fucenne. Les cours se donnrent cheznous. Notre maison tait grande avec dixchambres coucher et quatre portesd entre. Elle avait une superficied environs dix milles pieds carrs. Elleavait un immense jardin qui se servait deverger de pommes, de pois et d abri-cot. Les cours de mon pre se donnaientdans une de salles de notre maison.J tais un de ses lves. Apparemment,j tais un bon lve. On tait unetrentaine; on lisait haute voix un textede base de la littrature chinoise; on lisaiten courbettant continuellement dunemanire rythmique. Durant la saison deprintemps, en entendait les chants desoiseux et d insectes. On voyait despapillons qui dansaient dans l aire. Ons endormait. Alors le bout de pipe demon pre qui se mesur d un mtretombe sur la tte qui s endormait.

Mon pre tait un homme puissant,fodal and autoritaire. Mme la policejaponaise avait peur de lui. Je me sou-viens qu il punissait souvent mes frresains. Je ne savais pas pourquoi. Unjour, ma mre me disait que mes frrestaient punis parce qu ils ne satisfai-saient pas l exigence de mon pre,mais elle ne me disait pas qu ellestaient ses exigences. Autrement dit,tous ses enfants doivent devenir despersonnes selon son plan. Lorsqu onn est pas ou ne devient pas ce qu ilvoulait, on a de la mrite de recevoir lafouette d amour paternel.

Cependant, il y a une chose dontj tais certain. Mon premier frre ain,Kisoo, voulait aller au Japon pour devenirun musicien. Mais, c tait une choseimpossible d accepter pour mon pre,car, l poque, un musicien tait unmtier inacceptable pour une familleaussi Yangban (noble) que mafamille. Ce qui est encore pire c taitque mon pre a forc mon frre semarier avec une fille d une famille aussiYangban. Cette friction a eu pour rsultatde drouter sa vie entire ; il n a jamaiseu un mtier stable toute sa vie; pireencore, il a ruin la fortune de ma familleen jouant aux cartes. Mon pre m alaisse trois montagnes et une quantitimportant de rizires et fermes agricolesfertiles. Il les a tout perdus lors de jeu auxcartes.

12/ 2013. May 24(Fri)

#'4

2013. May 24(Fri) /13

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14 / 2013. May 24(Fri)

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2013. May 24(Fri) /15

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20/ 2013. May 24(Fri)

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2013. May 24(Fri) /21

One of my childhood favourite

snacks is Castella (or Kasutera , sweet honey sponge) cake. Itssweet and soft and a well made version

of it melts in your mouth. My mum also

used to use this cake when making

Korea rice cake balls (Gyeongdan )after grinding it. Back then I didnt

know that the origin of Castella was

Nagasaki, Japan. Regardless, Castella is

a very common cake/bread in Korea

and many people like it.

Conveniently, there is also a pre-mix

version you can try as well. I only

found out about this a few months ago.

I was very delighted because even

though the real ingredients that go in

to this cake seem simple, many people

said that it is a quite a difficult cake to

bake from scratch. I guess it all comes

down to how desperately you want a

perfect cake?

As far as I know, there is only one

Castella pre-mix brand in Korea (possi-

bly in the world), called Beksul Castella

Mix by CJ. CJs popular bakery brand

Tous les Jours is also involved in prod-

uct development as well. Unfortunately,

they dont have English

instructions/recipe for this cake mix, so

I thought I might translate this for you.

As with most Korean manuals, there

was some ambiguity in the instructions,

so I added my personal tips and com-

ments based on my experiments.

Product details and a list of

other ingredients and equipment

you will need for baking Castella

Mix

Product name Beksul Castella

mix (by Tous les Jours)

Made by CJ

Purchase price around AUD

$4.00 at a Korean grocery store (under

3,000 won in Korea)

Weight 300g (This packet gave

me about 8 to 10 medium sized slice of

Castella.)

Contents Flour mix 100g (2nd

from the left in the photo), Sugar mix

140g (3rd ) and Corn syrup 60g (4th )

Difficulty level Hard (written on

the back of the box)

Other ingredients you need to sup-

ply

-3 large eggs

-1 egg yolk

-20ml milk

Baking equipment

-Large kneading/mixing bowl

-Hand mixer

-Sieve

-Baking spatula

-Baking paper

-Cake tray

Manufacturers instruction

1. Add 3 eggs, 1 egg yolk, sugar mix

140g and corn syrup 60g into a knead-

ing bowl and mix them with a hand

mixer on high speed for 5 to 6 mins.

2. Add the Flour mix 100g into the

bowl above (step 1) and quickly mix it

in with the spatula. (If you mix it for

too long, the Castella can get chewy, so

watch out.)

3. Add the milk and mix well.

4. Pour the dough into the cake tray

(cover up 2/3 of the tray) and bang the

cake tray on the board lightly a couple

of times to remove air bubbles.

5. Put the cake tray in the bottom of

the pre-heated oven and bake it at

150C to 170C for 30 to 40 mins.

(Adjust the time by checking the cake

during the baking as it will be different

depending on the type of the cake tray

and the oven.)

6.Take the Castella out and cool

down enough and enjoy!

Manufacturers Tip:

For best taste

-Use hand mixer if you like to taste

authentic Castella.

-You can enjoy the extra moist

Castella if you eat it after wrapping it

with glad wrap for 2 hours once the

Castella completely cools down.

-You can also decorate the cake with

freshly whipped cream and fresh fruit

(e.g. strawberries)

For convenience

-Pre-heat the oven at 150C (300F).

-Take out the eggs and leave them

at room temperature for 30 mins.

-Place the baking paper on the cake

tray before you start making the mix-

ture.

My additional tips and com-

ments

-I pre-heated my oven at 170C

(325F) for 10 mins. (I have an electric

oven with 56L capacity and its not fan

forced.)

-Sieve the sugar mix (from step 1)

and the flour mix (from step 2) before

adding them in to avoid any lumps.

-The setting for the hand mixer I

used was high (ranges between low

and high) and speed 3 (ranges from 0

to 5, with 5 being the highest).

-I baked the Castella at 160C (320F)

for 40 mins.

-I cool the cake on a rack (still in the

baking tray) for 20 mins.

-It goes very well with warm milk.

Outcome

Appearance

-Crust is not as dark as the picture

on the box and also as you can see it

had a somewhat crater looking surface.

-The Castella shrunk a lot while it

was cooling down. It got wrinkly to

some degree so it looked less appetis-

ing compared to when I first took it out

of the oven.

Texture and taste

-It was thoroughly cooked overall

(no undercooked or overcooked area)

and it was soft. However the top and

bottom crust was a bit sticky and it did-

nt stay on the cake, meaning as I was

cutting the slices, the crust got stuck to

my fingers.

-It tasted just like I remembered it

should be.

Beksul Castella Mix (Sweet Honey

Sponge Cake - Pre mix version) sliced

Overall

I thought any pre-mix version of

cakes or cookies are easier to work

with and you can always expect an

above average outcome. Obviously, its

not that easy! (I read a lot of people

failing to work successfully with this mix

on the internet and more closely I saw

my sister making literally uneatable

Castella a few weeks back and we

ended up throwing most of it away.

For your information, she cooked it on

170C for 30mins and it was under-

cooked inside and burnt outside.)

So I was also very curious, how CJ

managed to display such a successful

looking Castella cake on the box cover.

Maybe with help from Photoshop? :)

Regardless, it is a very convenient way

of creating an instant Castella cake.

Yet, Im sure it cant beat the real

Nagasaki Castella particularly in texture

and taste!

http://mykoreankitchen.com

Sweet Honey Sponge Cake Pre mix version( )

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