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