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...