Carrot Pound Cake

BAHAN-BAHANNYA :-)

125 g mentega
2/4 cawan gula halus
1/4 cawan gula perang (brown sugar)
1 1/2 cawan tepung naik sendiri (self-raising flour)
2 biji telur gred A
1/2 cawan whipping cream (kalau tak de boleh ganti dgn susu cair)
1 camca teh esen vanilla
3/4 cawan parutan lobak merah
1 genggam isi kacang pistachio, cincang kasar

CARA MEMBUATNYA :-)

1. Panaskan oven pada suhu 175C. Lenser loaf tin berukuran (9 x 4 x 3.5) inci dengan mentega, alas dasar tin dengan kertas minyak, lenser kertas minyak tadi. Ambil 2 camca besar tepung dalam resipi tadi dan gaul dengan lobak parut hingga rata. Ketepikan.

2. Putar mentega bersama gula halus dan gula perang hingga putih, masukkan telur satu persatu dan terus memutar hingga kembang dan gebu. Pada kelajuan sederhana, masukkan esen vanilla diikuti terpung berselang seli dengan whipping cream (atau susu cair), hingga habis, kacau rata.

3. Tambah lobak merah dan cincangan kacang pistachio. Gaul sebati. Tuang dalam tin tadi dan bakar 1 jam atau hingga masak. Uji kek dengan mencucuk lidi sate di bahagian tengahnya, jika lidi tadi keluar bersih, tandanya kek anda telah masak.

4. Keluarkan kek dari tin dan sejukkan sepenuhnya atas jaring sebelum dipotong. Sesuai untuk minum petang.

** Terima Kasih Mat Gebu

Moist Butter Cake

MOIST BUTTER CAKE

Ingredients :~

195g all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt ( I put 1/4 tsp only )
170g butter, softened
225g sugar
1 large egg, plus one large egg yolk
1 1/2 tsp vanilla extract
12 tbsp whole milk

Method :~

1. Preheat oven to 190 degrees celsius. Butter and line a 9-inch cake pan.

2. In a medium bowl, whisk together flour, baking powder and salt.

3. Using a mixer on medium speed, cream butter and sugar until fluffy for
about about 2 minutes.

4. Beat in egg, egg yolk and vanilla until well-combined.

5. On low speed, add flour mixture in 3 parts, alternating with milk.

6. Switch mixer to medium and beat for 10 to 15 seconds, just until batter
appears uniform.

7. Pour batter into prepared pan and smooth top with spatula or knife.

8. Bake for about 40 minutes, or until it reaches a dark-gold color and an
inserted cake tester comes out clean.

9. Let to rest in pan for 5 minutes, then remove to a cake stand or platter.
Sift with icing sugar if desired.

Cheese Poundcake

Bahan-bahan ( 5~6 )

100g cream cheese
50g non-salt butter
100g gula halus
3bj telur (asingkn putih & kuning)
2sudu besar air perahan lemon
1bj parutan kulit lemon
diayak: 160g tepung gandum dan 1 1/2 sudu teh baking powder

Cara-cara

1. Pukul cream cheese, butter dan gula sampai kembang.
2. Dlm mangkuk yg lain, pukul putih telur sampai betul2 kembang(meringue).
masukkn dlm adunan(1) kuning telur dan pukul sampai rata. Kemudian masukkan
putih telur yg telah dipukul kembang td dan kacau lg sampai rata.
3. Masukkn jus lemon dan kulit lemon. Kacau rata.
4. Masukkn bhn yg diayak dan kacau adunan sehingga sebati.
5. Lapik bekas dgn kertas minyak.
6. Tuangkan adunan dlm bekas 4segi panjang dan bakar dlm oven pd suhu 170C
selama 40 min.

Biskut Susu

Bahan A :

3 cawan quacker oats
1 1/2 cawan gula icing
1 cawan serbuk koko
1 cawan minyak sapi
1 tbsp butter/margarine
1 tsp baking powder
Secubit garam
Susu tepung - untuk menggaul

Bahan B :

1 cawan tepung kek
1 cawan tepung gandum

Cara:

1. Gaul semua bahan A dan perapkan selama 1/2 jam
2. Ayak bahan B, dan campurkan ke bahan A.
3. Terapkan dan bakar hingga cukup masak.
4. setelah sejuk, gaulkan kedalam susu tepung dan sedia dihidangkan.

Suhu : 180 C
Masa : 30 minit


Cara:

1. Gaul semua bahan dan perap selama 1/2 jam
2.

Ice Cream Cone Cup Cake

Favorite Chocolate Cupcakes

2 cups White Lily® All-Purpose Flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, melted

1/4 cup Crisco® Oil
1/2 cup buttermilk
2 eggs
2 teaspoons vanilla
1 cup boiling water

Preheat oven to 350° F. Line 24 muffin cups with paper or foil liners.

In large bowl, whisk together flour, sugar, cocoa, soda and salt. Add butter, oil, buttermilk, eggs and vanilla. Beat two minutes at medium speed. Stir in water until blended. Batter will be thin.

Divide batter among muffin cups. Bake at 350° F. for 30 to 35 minutes or until tooth pick inserted near center comes out clean. Cool in pan 5 minutes. Remove to wire rack; cool completely.

24 cupcakes
Chocolate Frosting

1/2 cup butter, softened
1/2 cup unsweetened cocoa powder
3 cups sifted confectioners' sugar
3 to 4 tablespoons milk
1 teaspoon vanilla

In large mixing bowl, beat butter and cocoa until creamy. Add sugar, 3 tablespoons milk and vanilla; beat on low until blended. Beat on medium until light and fluffy. Add more milk if frosting is too thick.

Makes enough to frost 24 cupcakes

CHOCOLATE CUPCAKES

Ingredients :

1 1/4 cups all-purpose flour
1/2 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla essance
3/4 cup buttermilk * ( guna pes oren ajee)
1/2 cup chocolate chips

Method :

1. In a small bowl, mix together flour, cocoa powder, baking soda and salt.
2. In a large bowl, whisk together sugar, oil, egg and vanilla essance until smooth.
3. Alternately whisk in flour mixture and buttermilk, making 3 additions of flour mixture and 2 of buttermilk, beating until bater is smooth. Stir in chocolate chips.
4. Scoop bater into prepared pan. Bake in preheated oven at 180 celcius for 22 - 27 minutes or until top of cupcakes spring back when lightly touched.
5. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

Note : To make buttermilk : 1 cup milk + 1 tablespoon lemon juice

PEANUT BROWNIES COOKIES

1 CUP RAW PEANUT, ROUGHLY CHOPPED
125G BUTTER
1 CUP CASTER SUGAR
1 EGGS LIGHTLY BEATEN
1 1/2 CUP PLAIN FLOUR
1 T/S BAKING POWDER
2 T/S COCO POWDER
1/2 CUP DARK CHOC BITS

1. in small bowl,beat the butter and sugar - creamy
2. gradually beat in the egg.
3. stir together the plain flour, baking powder & coco.
4. using a metal spoon,fold gradually into the butter mixture,incorporating well between each addition.
5. stir in the peanut and choc bits.
6. place heaped tablespoonsful of mixture, well spaced
to allow for spreading, on the prepred tray.
7. bake 180c = 8/10 minutes.

Chocolate Chips cookies

Bahanya

1 cawan tepung gandum
3/2 s/t baking soda
1/4 s/t garam
1/3 cawan butter + 1/4 cawan butter [cairkan]
1/2cawan gula perang
1/3 cawan gula halus
1/2 s/k esen vanila
1 cawan choc chip

Caranya

1. campurkan tepung, baking soda dan garam dlm bekas
2. panaskan oven 150c
3. dlm mangkok lain pukul marjerin, gula perang, gula halus dan esen vanilla - sehingga sebati
4. masukkan tepung+baking soda+ garam tadi = gaul sebati,akhir masukkan choc chip
5. letakkan satu sudu atas dulang pembakar - jarak2 sedikit ya
6. bakar 18/20minit or hingga kekuningan

Tart Bunga Tulip

Step by Step

TART NENAS

250gm butter
2 sudu besar gula castor
2 sudu besar minyak sapi (Ghee lagi sedap)
1 bj kuning telur
1 sudu besar tepung kastard
1/2 cawan tepung jagung
secubit garam
3 1/4 cawan tepung gandum ~ utk tart gulung
(3 3/4 cawan tepung gandum ~ utk tart bunga)

* kalau nak buat tart bunga kena tambahkan lagi tepung sedikit demi sedikit sehingga adunan boleh dicanai dan tidak terlalu lembik.. jgn terlalu banyak ya nanti keras lak

jem nenas secukupnya ~ digentel bulat2 (kecik sket dr guli)

hiasan:
1bj kuning telur
1 titik pewarna kuning
1 sudu air

Bancuh ketiga2 bahan ni hingga sebati.

Cara2:

Ayak ke tiga2 tepung.
Pukul butter dgn gula hingga putih/creamy.
Masukkan minyak sapi, kuning telur dan garam.
Pukul lagi hingga sebati.
Masukkan tepung sedikit demi sedikit dan gaul sebati hingga menjadi doh.
Perap sebentar (arahan tuan resipi asal ya..) supaya doh mesra.
Utk wat tart gulung ~ buat la cam biasa ya.. (dr start picit doh kat acu tart tu, letak inti yg digentel bujur, gulungkan, buang lebihan doh, kemaskan bahagian bawah tart, letak atas tray pembakar dan sapu kuning telur )
Utk tart bunga ~ambil sebahagian doh dan canai mengikut ketebalan yg disukai.

Tart Nenas ( Bunga )

250gm butter
2 sudu besar gula castor
2 sudu besar minyak sapi (Ghee lagi sedap)
1 bj kuning telur
1 sudu besar tepung kastard
1/2 cawan tepung jagung
secubit garam
3 1/4 cawan tepung gandum ~ utk tart gulung
(3 3/4 cawan tepung gandum ~ utk tart bunga)

* kalau nak buat tart bunga kena tambahkan lagi tepung sedikit demi sedikit sehingga adunan boleh dicanai dan tidak terlalu lembik.. jgn terlalu banyak ya nanti keras lak

jem nenas secukupnya ~ digentel bulat2 (kecik sket dr guli)

hiasan:
1bj kuning telur
1 titik pewarna kuning
1 sudu air

Bancuh ketiga2 bahan ni hingga sebati.

Cara2:

Ayak ke tiga2 tepung.
Pukul butter dgn gula hingga putih/creamy.
Masukkan minyak sapi, kuning telur dan garam.
Pukul lagi hingga sebati.
Masukkan tepung sedikit demi sedikit dan gaul sebati hingga menjadi doh.
Perap sebentar (arahan tuan resipi asal ya..) supaya doh mesra.
Utk wat tart gulung ~ buat la cam biasa ya.. (dr start picit doh kat acu tart tu, letak inti yg digentel bujur, gulungkan, buang lebihan doh, kemaskan bahagian bawah tart, letak atas tray pembakar dan sapu kuning telur )
Utk tart bunga ~ambil sebahagian doh dan canai mengikut ketebalan yg disukai.

Biskut Susu

Bahan-bahan ( satu adunan boleh dpt hampir 100 biji )

* 250grm tepung jagung
* 1 tin susu pekat manis (yang kecik jgn abiskan)
* 1 sudu baking powder
* butter /marjerin untuk uli tepung
* perwarna -ikut suka

Cara-cara

1. Gaulkan tepung + susu cair
2. Bila tepung dan susu dah sebati tambah marjerin utk menjadi doh .
3. Bahagian doh kepada dua bahagian - satu letak warna merah or warna yang disukai
4. Bakar dlm oven 180 = 15 minit...dah masak sejukan dulu baru alihkan dari dulang pembakar
5. Perhatian: Biskut nie amat lembut dan cair didalam mulut, jadi berhati2 bila mengangkat biskut dari dulang pembakar...pastikan sejuk betol baru alihkan..

* Jika inginkan lebih lemak, golekkkan dalam susu tepung lepas dibakar

kek vanilla untuk cup cakes

Bahan-bahan ( 35 biji )

* 150 g mentega
* 185 g tepung naik sendiri
* 150 gram gula kastor
* 1/2 sudu teh soda bikarbonat
* 3 biji telur
* 1 sudu teh vanilla

Untuk ising:

* 100 g mentega
* 200 g gula ising
* 2 sudu teh air panas
* 1 sudu teh esen vanilla
* chocolate rice utk tabur

Cara-cara

1. Pukul butter dan gula hingga kembang
2. Masukkan telur sebiji demi sebiji dan esen vanilla
3. Masukkan tepung yang dicampur dgn soda bikarbonat. Adun sebati
4. Acuan_cupcake susunkan kertas kek cawan kedalam acuan. Masukkan adunan hingga 3/4 penuh
5. Bakar selama 10 minit dgn suhu 180 C
6. Utk ising, pukul mentega dan gula ising hingga kembang. Masukkan esen dan air panas. Pukul lagi hingga putih dan berkrim
7. Sapukan ising atak kek. Pastikan kek betul-betul sejuk sebelum diletakkan ising. Kemudian boleh tabut manik atau choc rice

Buttercream

Bahan-bahan ( sebiji kek )

* 250 gm butter/shortening (kalau nak icing putih & lebih tahan panas, guna
shortening. tapi, kalau nak lebih sedap, baik guna butterlah)
* 125 gm marvello/supertact/krimwell (benda2 ni cari kat kedai bahan kek....takde
marvello, guna supertact, takde supertact, guna krimwell, shortening pun ok)
* 125 gm gula aising (kena ayak dulu supaya tak berketul2)

Cara-cara

1. Pukul butter + marvello hingga putih Ayak gula aising, masukkan ke dlm butter,
pukul lagi hingga kembang dan putih. Suaikan warna utk hiasan kek.
2. TIPS : pukul dengan kelajuan minima. makan masalah sket, tapi, insyaallah,
icingnya nanti lebih cantik & mudah dilepa.

KekCheese Berlapis

1kg cheese philadelphia
2 tin susu manis tinggi
4 bungkus biskut salt cheese
1 botol kecil susu segar
nestum

Cara membuatnya :

1. Pukul cheese dan susu sehingga sebati
2. Lapik acuan dengan plastik
3. Masukkan 3 senduk adunan cheese kedalam acuan dan di sapu rata
4. Celupkan biskut cheese kedalam susu
5. Susunkan biskut di atas adunan cheese di dalam acuan tadi
6. Sapukan adunan cheese di atas biskut yg disusun
7. Taburkan nestum dan susun biskut
8. Ulangi sehingga habis
9. Masukkan kedalam freezer semalam sebelum dipotong utk di makan

Lemon Tart

Ingredients:

Sweet shortcrust pastry

* 200g (7oz) plain flour, sifted
* 1 tbs icing sugar
* 100g (31/2oz) chilled butter, cubed
* 1/2–1 medium egg, beaten

Filling

* 2 passion fruit
* 3 eggs and 1 egg yolk
* Finely grated zest of 1 lemon
* 125g (41/2oz) caster sugar
* 150ml (1/4 pint) double cream
* Juice of 3 lemons and 1 orange
* Icing sugar, for dusting

Method
Sweet shortcrust pastry

1. Place the flour, sugar and butter in a food processor and whiz briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour (1) until it resembles coarse breadcrumbs (2) then, using your hands, add just enough egg to bring it together (3). With your hands, flatten out the ball of dough until it is about 2cm (3/4in) thick (4), then wrap in cling film or place in a plastic bag (5) and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes.

Filling

1. Make the pastry as described below, leaving to chill for 30 minutes before using.
2. Preheat the oven to 180°C (350°F), Gas mark 4. Line a 23cm (9in) tart tin and bake ‘blind’.
3. For the filling, cut the passion fruit in half and, using a teaspoon, scoop out the pulp from the centre and push through a sieve, reserving the seeds in the sieve for later.
4. Place the eggs, egg yolk, lemon zest and sugar in a bowl and whisk for a couple of minutes until the egg is all broken up.
5. Add the cream, lemon and orange juice and the strained juice from the two passion fruit. Mix well, skimming off any froth from the top of the mixture.
6. Carefully pour the filling into the cooked pastry case so it does not spill (sometimes I pour in the filling when it is sitting on a rack in the oven to avoid spilling it).
7. Clean about ten of the passion fruit seeds by removing them from the membrane that surrounds them and put to one side.
8. Reduce the oven temperature to 160°C (325ºF), Gas mark 3 and bake for 20 minutes, then place the passion fruit seeds on top. Bake for another 5–15 minutes or until the filling has just set in the centre – it should only wobble very slightly when you take it out of the oven.
9. Remove from the oven and allow to cool for about 15 minutes before removing the tart from the tin and transferring to a plate or cake stand. When it is cool, dredge a little icing sugar over the top and cut into slices to serve.

Croissant

* Resepi croissant yang tidak menggunakan pastry margarine... namun menghasilkan croissant yang cantik


MILK - cold 48 oz..
YEAST 4 oz.
BREAD FLOUR 5 #
SALT 2.25 oz.
SUGAR 6 oz.
BUTTER - softened 8 oz.
BUTTER 3 #
BREAD FLOUR 3 oz.

Yields: 120 Croissants weighing 1.75 oz. each.

METHOD:

1. DOUGH (detrempe): Mix the first 6 ingredients together - "Straight Dough Mixing Method". Mix on low speed for " 5 minutes" until a smooth loose dough is formed - do not overwork the dough! Allow to rise for 30 minutes. Then pin-out the dough out into the size of a sheetpan. Then place the dough onto a parchment lined and lightly floured sheetpan, and retard for 30 minutes.

2. BUTTER BLOCK (beurrage): Combine the remaining butter and flour, and knead until pliable and lump free. Spread evenly over 2/3 of a parchment lined sheet pan. Place in the refrigerate for 10 minutes.

3. When the butter and dough have reached the same consistency, place the dough on your work table, brush-off any excess flour, and cover 1/2 of the dough evenly with the butter.

4. Fold the other half of the dough over to cover the butter, seal the edges well. You have completed the LOCK-IN. Turn 90 degrees.

5. Roll out to 3x the width of a sheet pan, and as long. Complete the 1 3-FOLD. Refrigerate 30 minutes.

6. Complete the 2 3-FOLD, refrigerate 30 minutes, and the final 3 3-FOLD (total of 81 layers). Wrap tightly and refrigerate. Use the 2nd day.

GUIDELINES:

1. Pan 20 croissants per sheet pan. Reverse the last row of croissants to prevent the tips from over-browning!

2. French egg wash (equal parts yolks and cream) - before and after proofing.

3. Proof until doubled in size. When the sheet pan is shaken, the croissants should jiggle.

4. Bake @ 425 F.


Note: # is a symbol for pound ( 1 kg = 454 kg )
oz is a symbol for ounces( 1 oz = 28.35 gm )

Rich Chocolate Moist Cake

6 oz butter (170.1gm)
14 oz gula castor (396.9 gm) - boleh kurangkan 12 oz je
3 biji telur ayam

BAHAN2 INI DIBANCUH BERSAMA:

1 sudu teh NESCAFE
1 sudu teh air panas
1 sudu teh esen vanila - boleh tukar vanila kepada lemon / orange
1 sudu teh chocolate EMULCO - selain emulco, boleh guna PASTE atau OIL.. perisa tu boleh je guna coklat or coffee atau mocca..

BAHAN2 INI DI AYAK BERSAMA:

8 oz tepung HIGH PROTEIN (226 gm) - boleh juga guna tepung gandum
2 1/4 oz serbuk koko (63.8 gm) - guna yg non branded untuk warna kek yg kehitaman
1/2 sudu teh garam
1 sudu teh soda bicarbonate
1 1/2 sudu teh baking powder

7 oz air sejuk - air dlm peti ais


CARA MEMBUATNYA:

GUNA MIXER FULL SPEED:

1. Pukul mentega dengan gula sehingga kembang.

2. Masukkan telur satu persatu.

3. Masukkan campuran NESCAFE dan esen2.

PERINGKAT SETERUSNYA INI, SILA GUNAKAN SPATULA ATAU WHISKER - JGN GUNA MIXER LAGI (tu yg menyebabkan kek berkawah sebab kek berat, bila pukul laju2 dia merajuk..)

4. Masukkan tepung sedikit demi sedikit ke dalam adunan - KACAU PERLAHAN2 - SATU ARAH SAHAJA SAMPAI TEPUNG HILANG DARI PANDANGAN..
5. Masukkan air sejuk sedikit2 sambil di gaul perlahan2

6. Bakar dalam loyang 9" persegi dengan suhu 170C selama 50-60 minit.
ATAU
kukus - tutup loyang dgn aluminium foil - guna api biasa.. selama 1 1/2 jam..


BAHAN2 ICING:

semua bahan2 ini boleh je agak2 .. tak perlu exact.. rasa ikut citarasa masing2

1 tin susu pekat - kurangpun aiman tak kisah!!
1 sudu teh esen vanila - boleh ganti lemon atau orange
1/2 cawan minyak jagung - boleh ganti butter
1/3 cawan serbuk koko
sedikit garam
1/2 buku cream cheese - kalau suka.. nak letak lebih pun boleh.. make sure pecah2kan dulu cream cheese tu supaya well blend dlm tu.. kalau tak nanti takut dia masih berketul and ambik lama masa nak sebatikan..

CARA MEMBUAT ICING - PROSES INI SEKADAR SUAM2 JE.. AND BAHAN2 BERSATU.. JGN OVER HEAT, NANTI BERKETUL2 DAN TAK SMOOTH!!

1. Campurkan susu, koko dan minyak.

2. Masak di atas api yang sederhana sehingga pekat.

3. Masukkan garam dan vanila.

Bread Pudding

Creamy & Delicious Bread Pudding


A.

1 pkt ( Kecil ) Roti gardenia - Koyakkan kecil dan masukkan dalam mangkuk adunan


B.

3 cawan air panas
1 kotak santan ( kecil ) - kalau nak lemak letak 2 kotak
1 tin cream corn

* satukan dan gaul sebati

C.

1 cawan gula pasir
3 biji telur
100 gm cream cheese
1 tin susu cair


Cara:

1. Masukkan bahan B kedalam bahagian A.
2. Kisarkan C menggunakan mesin pengisar dan masukkan kedalam adunan A+B.
3. Biarkan terendam selama 30 minit.
4. Griskan dulang pembakar dan masukkan adunan roti tadi.Panaskan oven 190 C selama 15 minit. Masukkan Dulang berisi adunan dan bakar selama 20 - 30 minit.
5. Sejukkan dan hidang

Kek Gula Hangus aka Kek Sarang Lebah

Resepi diambil dari NITA di sudipkayu

Bahan2:

1 cawan gula
1 cawan air panas
1 cawan tepung gandum
1 cawan susu pekat
2 camca teh soda bikarbonat
4 biji telur
2 camca besar mentega

Cara2:

Masak gula dengan api sederhana hingga hangus. Masukkan air & kacau hingga cair. Berhati semasa masukkan air, sbb gula tu akan meletup2...tutup periuk utk elakkan terkena percikan (pasai i da kena dulu u!berbekas jari i yg halus ni ahaks!). Kemudian masukkan mentega.Sejukkan.

Pukul 4 biji telur tu sehingga kembang & pekat. Masukkan susu pekat dan kacau sebati.

Ayak tepung dan soda. Masukkan sedikit demi sedikit. Akhir sekali, masukkan gula hangus tadi...kacau rata. Perap adunan selama 3-4 jam (aku perap 6 jam sebab lupa2 kucing..ekekekeke). Bakar dgn api sederhana 160 -180 selama 45 ke 1 jam

Kuih Lapis

Resepi diambil dari blog periuktanah

Bahan-bahan: menghasilkan satu loyang bulat berdiameter 7 inci)

1 cawan tepung gandum
1 cawan tepung beras
1 cawan gula pasir
5 cawan santan sederhana pekat (daripada sebiji kelapa) - K.An guna pati santan yang dibeli dipasar RM 1 sebungkus tu. campur air menjadi 5 cawan... sedang elok lemaknya
sedikit pewarna merah dan esen ros/ pisang( setitik, dua je)
1/4 sudu teh garam

Cara membuatnya:

1. Panaskan pengukus.

2. Dalam satu mangkuk besar, campurkan tepung gandum, tepung beras, gula pasir dan santan. Gaul sebati menggunakan whisk. Tapiskan ke dalam bekas lain agar adunan sebati.

3. Bahagikan kepada 2 bekas. Untuk selamat kira secawan demi secawan. Kalau nak buat 7 lapis, bahagikan mengikut nisbah 3:4. Bahagian yang 4 cawan diwarnakan merah dan biarkan satu bahagian lagi putih.

4. Letakkan garam di dalam adunan putih dan esen ros di dalam adunan merah.

5. Letakkan loyang di dalam pengukus. Tuangkan satu cawan adunan berwarna merah dan kukus selama 7-10 minit. Ulang proses hingga lapisan terakhir berwarna merah. K.An tambah sedikit lagi pewarna merah untuk lapisan akhir agar warnanya menyerlah.

6.Setelah siap, keluarkan daripada pengukus dan sejukkan. Kalau nak cepat, rendamkan loyang dalam dulang berisi air ais dan bila loyang sejuk , barulah dimasukkan ke dalam peti ais.

Potong dan hidangkan.

Seri Muka

Serimuka Pandan
Sumber: Kelas talam chef asma
Resepi diambil daripada :resepidaria

LAPISAN BAWAH:

Bahan-bahannya

500gm beras pulut
300ml santan pekat (saya kurangkan kepada 250ml)
300ml air (saya kurangkan kepada 250ml)
2 tsp garam halus (sy kurangkan kepada 1 tsp)

Cara-caranya:-

1. Rendam pulut sekurang-kurangnya 4 jam
2. Basuh bersih dan toskan
3. Masukkan semua bahan diatas, gaul rata. Kukus selama 1/2 jam (kukus dengan loyang berlainan)
4. Apabila pulut masak, gaul sehingga sebati
5. Masukkan kedalam loyang dan tekan bagi padat.

LAPISAN ATAS

Bahan-bahan

(A)
300gm gula castor @ 250gm gula pasir (sy kurangkan kpd 250gm gula castor)
80gm tepung kastard(sy tambah 10gm lagi)
400ml santan pekat (santan kotak)
400ml air
20gm daun pandan-blander dengan air diatas

(B)
5 biji telur-dipukul rata(sy guna 3 biji sahaja)
1/2 tsp garam halus
pewarna hijau secukupnya

Cara-caranya:-

1. Satukan semua bahan-bahan A dan kacau rata. Masukkan bahan-bahan B, kacau sehingga sebati
2. Ambil 2 sudu bancuhan dan sapukan keatas lapisan pulut
3. Tapis kedalam periuk dan masak
4. Kacau sehingga naik wap
5. Tuangkan keatas lapisan bawah dan kukus selama 30 minit

Guna loyang 10" x 10" x 2"

Chinese Cruellers ( Cakoi )

Ingredients :400 g flour
1 cup water
1 tablespoon margarine ~ melted
1 teaspoon salt
3 tablespoons sugar
1 tablespoon condensed milk
1 egg yolk
2 teaspoon dry instant yeast
1/2 teaspoon bicarbonate of soda
oil for frying

Method :

1. Mix water, margarine, salt, sugar, condensed milk, egg yolk, yeast and bicarbonate of soda in a bowl. Stir well.
2. Add in flour, bit by bit till dough can be kneaded.
3. Knead till smooth and not sticky. Dough must be soft. Leave for half an hour, covered with damp cloth. But I prefer to wrap the container with the dough in a clean plastic bag.
4. Roll thin (+- 1/2 cm), if possible into a rectangle shape.
5. Cut to about 1 inch strips.
6. Dip a skewer into water and press a line on the strips.
7. Place one strip on top of the other, the lines to meet.
8. Heat oil. Stretch the strips slightly before putting in the oil
9. Fry till golden brown.

Thanks to : http://mamafami.fotopages.com/?entry=1047864 for sharing this great recipe and picture

REFRIGERATED GRAHAM CAKE

Recipe Part Ingredients:

3 packs graham crackers
condensed milk
evaporated milk
all purpose cream
sliced banana or mango

Recipe Part Instructions:

1.) In a bowl mix, big cans of condensed, evaporated milk and all purpose cream.
2.) In a big and deep tray, arrange in layer the graham crackers.
3.) In every 3rd layer, add the mixture of milk and cream enough to cover the crackers.
4.) Then put the sliced mangoes evenly.
5.) Then add the mixture mixture of milk and cream enough to cover the crackers and the mangoes.
6.) Serve with Love and creaminess...

Mango Murabba

a very delicious fruit recipe.

Ingredients:

• 2 Pounds raw mangoes
• 3 Pounds sugar
• 1 tsp Lemon juice
• 6 Green cardamoms (seeds only)
• 2-1/2 Cups water
• 1/4 tsp Kewra (screw pine essence)

How to make Mango Murabba:

• Wash and cut mangoes into thick pieces.
• Take a skillet and boil water.
• Add mangoes and boil them on low heat for 4 minutes.
• Remove the slices and dry them on a piece of cloth.
• Add sugar and lemon juice to the boiled water.
• Cook it properly on low flame to form syrup of one thread consistency.
• Add mango slices and cook until they become soft.
• Now leave for 12 hours at room temperature.
• Again remove the mangoes and add cardamom seeds to the syrup.
• Boil it for 5 minutes.
• Add mango slices and cook it on low heat for few minutes.
• Remove skillet from the heat and cool.
• Add kewra essence.
• Aam Ka Muraba is ready."

Karipap Rangup

Bahan-bahan (45-50 biji):

500gm tepung gandum - diayak
1/2 sudu besar garam
94gm marjerin/butter/shortening/vegetable fat - boleh letak 1/2 butter & 1/2 shortening
1 biji telur
1/2 cawan ais
250ml air

inti karipap secukupnya

cara:

* masukkan tepung yang telah diayak ke dalam mangkuk adunan yang besar. ketepikan

* kemudian masukkan ais dan garam ke dalam air

* kacaukan rata dan ketepikan

* pecahkan telur ke dalam tepung tadi dan gaulkan rata sehingga menjadi serbuk roti

* ketepikan

* sementara itu panaskan butter/marjerin/shortening dengan api sederhana panas sehingga kesemua cair dan hampir mendidih

* angkat dan tuangkan ke dalam adunan tepung tadi

* gaulkan dengan menggunakan hujung jari sehingga menjadi serbuk roti

* setelah itu tuangkan campuran air tadi ke dalam tepung sedikit demi sedikit sambil diuli sehingga menjadi doh dan tidak melekat di tangan (campuran air tidak digunakan kesemuanya cukup sekadar adunan menjadi doh)

* kemudian bentukkan doh menjadi bulat dan rehatkan selama 1 jam. tutupkan mangkuk adunan tadi dengan kitchen towel

* setelah itu bahagikan doh tadi kepada dua bahagian

* ambil satu bahagian doh tadi dan canaikan menjadi nipis (ketebalan kulit bergantung pada selera masing2)

* kemudian gulungkan bahagian paling panjang seperti swiss roll

* potong doh tadi sebanyak 20-25 biji dan ulangi lagi proses ini sehingga habis

* ambil satu biji doh kecil tadi dan canaikan menjadi bentuk bulat

* isikan 1 sudu besar inti dan kelimkan bahagian tepi atau boleh juga menggunakan acuan karipap

* lakukan sehingga habis

* selepas itu bolehlah digoreng dengan api yang sederhana panas sehingga garing dan keperangan

* hidangkan sebagai minuman pagi atau petang

* karipap atau doh bolehlah disimpan di dalam freezer

* apabila hendak menggoreng bolehlah keluarkan dan biarkan sekejap sebelum digoreng

* karipap sentiasa garing

Sweet Bun ( Sugar Craft EDU )

Sponge

Bread Flour----------------------50%
Yeast------------------------------1%
Water-----------------------------26%
Egg--------------------------------12%

Dough

Bread FLour---------------------50%
Ap FLour-------------------------50%
Yeast------------------------------1%
Bread Improver-----------------0.5%
Milk Powder----------------------5%
Water----------------------------10%
Butter Vanilla--------------------3%
Stabilizer-------------------------0.5%
Sugar-----------------------------20%
salt---------------------------------1%

Butter-----------------------------12%

METHOD

1.Prepare the sponge by mixing flour,yeast ,water and egg on 1st speed for 3 minutes

2.Ferment for 2 to 3 hours until dough is about 3 to 4 times the original size.

3.To Prepare the dough,add alll the dry ingredients into the mixing bowl.

4.Pour in cold water and eggs followed by sponge cut into a few pieces and mix
on 1st speed for 1 minute

5.change to second speed and mix for 3 minute until dough comes together.

6.Add butter in stages over 2 minutes on 1st speed

7.continue mixing on second for 4 to 5 minutes until is fully developed

8.Divide dough into 60g pieces and round up. Rest the dough for 10 minutes.

9.After resting,flatten douhg with the palm of hand. wrap filling of your choice

10.Prove at 37degree for 45minutes

11.egg wash on the bun

12.Bake at 180c for 15 minutes until top and bottom of buns turn golden .
(Chef Tips:when u mixing your sponge you dont put all the water 1st...because make sure that the dough is not to wet.. )

Butter loaf ( Bread Story )

Sponge

Bread Flour---------------------------70%
Yeast---------------------------------0.8%
Water---------------------------------42%

===============================================
-------------------------------------112.8%
===============================================

Dough

Bread Flour--------------------------30%
Sugar--------------------------------15%
Salt-----------------------------------1.5%
Yeast --------------------------------1%
Bread Improver----------------------1%
Milk Powder--------------------------4%
Ice Water-----------------------------9%
Egg----------------------------------10%

Butter-------------------------------10%

METHOD

1.Prepare the sponge by mixing flour,yeast and water on 1st speed for 3 minutes.

2.Ferment for 4 to 5 hours until dough is about 3 to 4 times the original size.

3.To Prepare the dough,add alll the dry ingredients into the mixing bowl.

4.Pour in cold water and eggs followed by sponge cut into a few pieces and mix

on 1st speed for 1 minute

5.change to second speed and mix for 3 minute until dough comes together.

6.Add butter in stages over 2 minutes on 1st speed

7.continue mixing on second for 4 to 5 minutes until is fully developed

8.Divide dough into 400-450g pieces and round up. Rest the dough for 10 minutes.

9.After resting,flatten dough. then u can round out without flling or u want to

roll up with ham and cheese is up to u!!u can check in BREAD STORY how

they do the loaf

10.Prove at 37degree around 45minutes!

11.Egg wash on the loaf (if ham cheese u need 2 egg wash only put some cheese on top)

12.Bake at 170c around 25-30 minutes until the bun change to golden brown!..

(At bread story they bake at UP FIRE 140 down FIRE 240 for 45 minutes!)

Baking a 3-D Bear Cake

* This 3D pan cost me RM 135.00



Steps:

Step 1: Prepare Pan



Preheat oven to 350°F. Generously coat the inside of both pan halves and both the inside and outside of the baking core using Wilton Cake Release or solid shortening. Be sure to cover all indentations. If using shortening, sprinkle about 2 tablespoons flour inside each pan half and shake so flour covers all greased surfaces. Turn pan halves upside down and tap lightly to remove excess flour. If any shiny spots remain, touch up with more shortening and flour to prevent cake from sticking.

Step 2: Fasten Pan with Clips



Fasten pan halves together with clips, making sure the halves fit snugly together.

Step 3: Mix and Pour Batter



Make cake mix according to package directions, or use your favorite scratch recipe. (Most 3-D pans require 5 1/2 - 6 1/4 cups of batter). Pound cake or a combination of pound cake and yellow or chocolate batters offer the best results. Batters that contain nuts or raisins do not work well. Place pan on cookie sheet. Pour cake batter into pan.

Step 4: Bake Cake



Insert baking core into center. The batter in the pan will come right to the rim, almost to the point of overflowing. Cake fills out best when batter overflows slightly while baking. Secure core by slipping tabs of longer prongs under the sides of the pan. Pour 2/3 cup batter into core. Bake 50-60 minutes, until toothpick inserted in vent hole on top of pan comes out clean. Top half of pan may be removed during last ten minutes of baking to check cake.

Step 5: Cool Cake



When cake is done, remove from oven and place upside down on cooling rack 5-10 minutes. Remove top half of pan and cool 5 minutes more. Replace top pan, turn cake over and remove bottom pan. It may be necessary to tap pan with the handle of a spatula to free cake from pan. Cool 15-30 minutes.

Step 6: Remove Pans and Cool



Remove pans; gently remove the baking core and the baked cake center. Set cake upright and cool completely.

Step 7: Fill in Cake Center and Decorate



Place the cake center inside the bear, filling any empty areas with buttercream icing. Position cake upright on plate, and secure to plate with icing or melted candy. Your teddy bear cake is now ready to decorate!
Tips for Baking 3D or Stand Up Cakes

All 3-D pans work best with a firm-textured cake batter (pudding added mixes and pound cakes). Do not use a traditional white cake as the crumb is too tender.

Be sure pans are either greased (with vegetable shortening, not oil or butter) floured or sprayed with a vegetable spray, or brushed with Cake Release.

It is important to follow pan directions for batter amounts.

Always allow cakes to cool overnight, resting in back half of pan.

Nectarine Golden Cake

What a delicate cake – so delicious and simple!

* 1 cup all-purpose flour
* 2 teaspoons baking powder
* Rounded 1/4 teaspoon salt
* 1 stick unsalted butter, softened
* 3/4 cup plus 1/2 tablespoon sugar, divided
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1/8 teaspoon pure almond extract
* 2 nectarines, pitted and cut into 1/2-inch-thick wedges
* 1/2 teaspoon cinnamon

Equipment: a 9-inch springform pan


Preparation

Step 1

Preheat oven to 350°F with rack in middle. Lightly butter springform pan.
Whisk together flour, baking powder, and salt.


Step 2

Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.


Step 3

Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top.


Step 4

Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.

Sardine Roll

For the pastry

* 250g butter
* 500g plain flour
* a pinch of salt
* cold water

Use rubbing in method to mix flour and butter until they become like bread crumbs.
Add in salt and pour in cold water and knead into dough. Wrap in plastic bag & put
inside the fridge while you’re working on the filling.

For the filling

* 1 can sardine in tomato sauce
* chopped onions
* chopped chilli
* a squeeze of lemon
* a pinch of salt

Mash sardine. Add in the rest.

Roll out the dough thinly. Cut into rectangles. Put in the filling and roll. Do
little cuts on the rolls before brushing egg yold on top. Bake for 40 mins, 175C.

Burger Buns

This is an absolutely brilliant recipe that uses only a few ingredients (compared to the 20 or more found in a typical supermarket burger bun). It produces superbly soft buns, so your burger won’t slide out the back when you take a bite, that also hold their shape so the whole thing doesn’t disintegrate while your eating it.

Ingredients

* 250g strong white bread flour
* 10g instant yeast
* 10g sugar
* 5g salt
* 30g unsalted butter
* 140ml warm water

Optionally:

* 1 egg white
* 2 teaspoons of sesame seeds

Preparation Time: 2 hours
Cooking Time: 20 minutes
Serves: 4 buns


Method of making :


Step 1



Weigh out the flour, salt, sugar and yeast into a large mixing bowl. (If your yeast needs activating in water, follow the instructions on the packet and subtract whatever water you need to use from the 140ml water listed above. Then add it with the rest of the water in stage 4.) the dry ingredients

Step 2

Mix them together so that they are evenly distributed.

Step 3

Heat the butter (either in the microwave or in a pan) so that it has just melted, it should be just warm, not hot.


Step 4



Weigh the water into the mixing bowl with the dry ingredients, pour in the melted butter and mix it all together (using your hands) to form a dough. adding the water

Step 5



Tip the dough out on to a floured work surface and knead it until it has formed a smooth, elastic dough. It will be sticky at first but will become smooth as you knead it. Form the dough into a ball, lightly oil the inside of the mixing bowl and put the ball of dough back into the mixing bowl. kneading in the butter

Step 6



Cover the bowl with a piece of cling-film/plastic-wrap, put the bowl somewhere warm and leave it to prove until it has doubled in size (it depends on how warm it is but this usually takes 1 - 2 hours). proving the dough - the first rise

Step 7.



When the dough has doubled in size, tip the dough out of the bowl, cut it into quarters and shape each quarter into a ball. dividing the dough

Step 8

Leave the balls of dough on the work-top, cover them with a piece of lightly oiled cling-film/plastic-wrap and leave them to prove for a second time until they have doubled in size. proving the portioned dough

Step 9

When the balls of dough have doubled in size, put them onto a lightly oiled baking tray and gently press them down to form the burger bun shape. Optionally, brush the top of each disk of dough with some egg white and sprinkle each with ½ teaspoon of sesame seeds. shaping and adding the sesame seeds

Step 10

Heat the oven to 170°c.

Step 11



Leave the buns to rise for the final time until they have puffed up (not necessarily doubled in size but close). proving the shaped burger buns

Step 12

Using your oven thermometer (you do have an oven thermometer, don’t you?) check that the oven is at 170°c and then put the tray with the buns into the oven and bake them for 20 minutes. cooling the cooked burger buns

Step 13



When they are cooked, take the burger buns out of the oven and leave them on the tray until they have cooled to room temperature (when they come out of the oven they will feel very firm but leaving them to cool on the tray greatly softens the crust).

Step 14

When they are cooled, cook your burgers and enjoy! a finished burger bun, cut in half

Roti Kismis

Gambar dan resepi diambil dari blog nor67

ROTI KISMIS GEBU
sumber : Che Mat Gebu

BAHAN-BAHANNYA :-)

300 g tepung roti (high protein flour)
1 camca besar susu tepung1 1/2 camca teh bread improver
1/4 camca teh garam halus
50 g gula halus
8 g instant yeast
50 g mentega (mat guna minyak sapi@ghee)50 g kismis
1 biji telur*
1/2 camca teh esen vanilla*(*disatukan dan kacau rata)
120 ml air
Sedikit mentega untuk disapu atas roti

CARA MEMBUATNYA :-)

Step 1:

Dalam satu bekas, satukan semua bahan diatas kecuali mentega dan juga mentega untuk disapu atas roti. Gaul rata hingga menjadi doh. Tambah mentega (50g) dan terus menguli hingga mendapat dok yang lembut, kenyal dan anjal. Bulat2kan dan letak dalam bekas, tutup dengan plastik dan biar 45 minit hingga kembang.

Step 2:

Keluarkan doh dari bekas. Tumbuh sedikit dan bagi kepada 10 bahagian, kurang lebih 64g setiap bahagian. Bulat2 kan dan letak dalam bekas (mat guna muffin cup saiz besar)...atau susun dalam loyang yang telah disapu mentega. Buat hingga siap.


Step 3

Biarkan 30 - 35 minit hingga doh naik. Bakar dalam oven pada suhu 190C selamat 15 - 20 minit atau hingga peerang. Keluarkan roti dari oven dan sapu permukaan roti dengan mentega. Biar sejuk dan hidangkan.....