ALFAETEHA :BUAT ACU KU HENDON SHARIFF

semlm dapat berita makcik ku hendon yg selalu melayani ku bila ku balek ke kampong ayah di tapah..sekarang dah tiada lagi ..sedih dan hampa kerana tak dapat pergi ke bumian nya di senawang kebetulan dia meninggal di sana dgrnya dia di kebumikan lepas zohor 16.12.2011.ku sedekah dgn fateha buat acu ku


ku doa acu di letakkan di dlm org2 yg beriman .

NO WORD TO XPRESS JUST BODY LANGGUAGE

YES!!.....KEK SPONGE LAPIS PANDAN

 alhamdullilah di beri kesempatan untok bersama u all semua sekali lagi dan di berikan kesihatan yg baik .hari ini buat kek sponge pandan untok makan pagi sebagai sarapan.dan makan petang.biasa lah kalau ada masa terluang ini lah hobby kegemaran bila balek dari kerje atau cuti2 sekolah.biasa lah start sekolah pun dah tiba terpaksa perah otak untok fikir apa yg patut untok anak2 di rumah supaya mereke lekat di rumah selain entertainkan mereke dgn main computer dan nonton tv.jadi terpaksa buatkan juadah untok bebudak tu termasuk hubby yg sekarang musim bola katakann..:))  dapat recepi pun dari laman website teman yg dudok di cardiff http://shima27.fotopages.com cuma ada sikit kite ubah suaikan dgn recepi shima untok ikut selera tekak kite heheheh maaf banyak2 ye shima oiiii heheheh 

PANDAN LAYER CAKE
resepi: umieaisyah @shima uk fotopages

sponge cake: 
5 bj telur (B) atau 4 bj (A)
250 gm tepung sponge mix - i guna sponge mix ready made so ikut arahan pada paket, 
1 sdb ovallet 60 ml air
60 ml minyak 1 sdt pes pandan

lapisan pandan:
400 ml santan +550ml air
5 helai pandan
1 s/b serbuk agar-agar
9 s/b tepung hoen kwe -
180ggula
1 s/k garam

CARA:
1. Panaskan oven 180 celcius.
2. Pukul sponge mix ,telur dan ovelate pd kelajuan tinggi hingga gebu dan pekat.
3. Tambah air dan pes pandan dan pukul lagi.
4. tambah minyak dan pukul pada kelajuan rendah sahaja.
5. Bakar selama 40 minit secara water bath 160`dgree fan mode  
6. Lepas siap dibakar..segera terbalikkan kek ke atas jaring selama 5 minit.
7. Keluarkan dari acuan dan sejukkan. potong kpd 4 lapis (kalau ikut resepi asal)
tuk lapisan pandan: blend santan + daun pandan & tapis ke dalam periuk..satukan semua bhn..gaul sebati & masak atas api sederhana sampai pekat likat.. kemudian lapiskan setiap sponge cake dgn lapisan pandan sampai abes 4 layer..lkite buat dua lapis jer senang cite hehehehhe..lepas tu buboh kat chiller untok beri sejok kek sponge ni.

JALAN2 HAVING FUN...SOLEHA N DE GENG

 selamat berjumpa lagi.gamat bawa budak2 ni ke hubourfront ada yg melonjak lah berlari lah ish macam2 kerenah diorg ni ....ingatkan nak ke kebun bunga masa tu tapi oleh kerana hujan lebat bila kami sampai di circleline kebun bunga jadi kami terpaksa tukar rancangan. jadi kami bawa bebudak tu ke hubour front tu je untok mengelakkan bebudak tu kene hujan katakan.

posing dgn gajah2 yg di pamerkan di tempat itu 

posing plak kat taman ..masa ni hujan dah takder

posing plak depan kedai heheheh

kueh kegemaran hubby putri salat 

SERI MUKA PUTERI SALAT 
resepi: nanasham@myresepi.com @shima uk fotopages

Bahan lapisan bawah:- 
500gm beras pulut
400ml santan cair
1 st garam
2 sm minyak

Bahan lapisan atas:- 
120gm tepung gandum
3 sm tepung jagung
140gm gula
3 biji telur
450ml santan pekat
1/2 st garam
300ml air + 10 helai daun pandan dikisar utk dijadikan air pandan (bagi yg tak mudah nak dptkan daun pandan..boleh digantikan dgn 1 st pandan paste)

CARA MEMBUAT:
1. Sediakan kukusan terlebih dahulu. Biarkan air mendidih.
2. Bersihkan beras pulut dan direndam selama 10-20min.
3. Toskan beras pulut. Tak perlulah lama2 sekejap je pon boleh.
4. Satukan semua bahan2 didlm loyang dan dikacau sedikit agar minyak dapat diratakan.
5. Kukus diatas kukusan yg telah sedia mendidih selama 20-30min.
6. Keluarkan loyang dari kukusan dan ratakan permukaan pulut tadi. Siap untuk dilapis dgn lapisan atas.
Untuk lapisan atas:-
1. Pukul gula bersama telur hingga kembang..sikit je pon boleh.
2. Masokkan santan yg telah dilarutkan bersama garam. Diikuti dgn air pandan dan dipukul/dikacau lagi...
3. Akhir sekali ayakkan tepung gandum & tepung jagung ke dlm adunan tadi. Dipukul/dikacau lagi agar tidak berbiji. Hendakla ditapis adunan ini dan siap untuk dikukus!!
4. Sekali lagi dgn kukus yg sedia mendidih tapi INGAT api biar sederhana aje...letakkan loyang yg berisi pulut tadi tu....kedlm kukusan dan dgn perlahan tuangkan lapisan atas. Kukus la selama 45min atau 1jam...
.
PERINGATAN...kuih ini hendak la betol2 sejuk barula mudah dipotong n cantik dihidangkan... 

MAJLIS DI PUTRAJAYA 20.11.2011

wajah2 di majlis kawin di putrajaya. suasananya agak meriah macam di sg ..ini yg pertama mereke buat di putrajaya.selalunya mereke akan buat di kampong jer senang untok kekawan atau sedara mara yg dudok di kampong untok dtg ke majlis tu. oleh kerana yg kawin tu  anak sedara so mesti lah kawan2nya ingin hadir di majlis tu so rasa2 sebab tu majlis ni di buat di bandar jer. untok ke sini pun tak lah susah sangat boleh naik kerete atau bus .untok kami bagus juga bleh dtg hari tu juga balek pun bleh hari tu juga ...senangkan :)setengahari dah sampai.harap2 majlis yg akan dtg pun cam ni juga bleh lah kami sama2 meraikannya nanti.

20.11.2011 ....

 dalam sejarah jatohnya hari jadi hubby ..ingatkan nak sambut bersama .siapkan sebiji kek sambut bersama anak2 kat rumah.ambil off pada hari tu tapi syg semuanya tak menjadi ...kek tak siap itu pun separoh jln.aus plak merayap dgn kekawannya balek plak jauh mlm .perlu attend majlis kat putrajaya pada hari tu.so buat sambut awal secara sederhana pada 19 nov tu dgn apa yg ada ...suroh anak yg besar tu beli kek yg kecik  kat northpoint sebelom bertolak ke putrajaya.jadi yg ada kat rumah soleha ,tuti dan nurra je ..sambut hari jadi hubby yg ke 52 tahun....happy birthday hubby sorry to celebrates like this ..may be next year we will celebrates with more joys full with de other .hope u like ...i love u 

.satu2nya dessert di hari jadi hubby kelmarin ..selepas ishak kami bergegas cepat2 untok ke putrajaya untok menghadiri majlis kawin anak sedara di putrajaya.

1

SEHARI DI PUTRAJAYA - FRUITS N WALNUT MUFFIN

kelmarin kami pergi ke putraja menhadiri mjlis kawin anak sedara yg duduk di kajang .ayahnya sepupu dgn ku datoknya adik beradik dgn ayah ku..kami pergi ke sana pada hari sabtu malam minggu oleh kerana ku cuma ada dua hari jer off  day kebetulan sabtu dan minggu tu memang hari tak kerje  kebetulan hubby pun tak kerje kedua2 hari tu maka aku, hubby,nurra dan soleha pergi ke sana bersama kakak ku sariah dan umairah di putrajaya baru berconvoy bersama abg ku shafie dan anak2nya serta kakak ku halimah  yg dudok di kampar bersama anaknya fadli..isteri anak sedara tak dapat hadir kerana menduduki peperiksaan .seronok juga jalan ramai2 macam ni macam suasana raya pula.

sebelom ke putrajaya sempat juga aku buat sebiji kek untok hubby kebetulan esoknya jatoh hari jadi nya yg ke lima puloh dua tahun. aku buatkan kek velvet biru  kebetulan tengok2 kat website kegemaran ku http://www.bisousatoi.com apa lagi aku try lah walau hasilnya tak lah secantik yg cik rima buat tapi aku puas hati .ingatkan nak lah celebrate sebelom ke putrajaya tapi keadaan tak mengizinkan. so terpaksa lah ku simpan dlm peti sejok dulu .nanti bila balek dari sana baru lah kami raikan sesama nanti di rumah.nanti edisi akan dtg akan ku pamerkan gambar kek veklvet biru tu ye wat masa sekarang kite ronda2 kat putrajaya ok :)

setiba kami di putrajaya suasana dan cuaca cukop baik ..terang dan dan tiada tanda2 nak hujan.di sana kami pergi ke tempat majlis tu dgn menaiki bus saja jadi boleh lah kami cuci mata sambil tengok tempat2 yg di lalui bus tersebut sebelom sampai ke prenstit diplomatik..best juga tempat suasana di jln diplomatik tu sunggoh menarik tenang dan santai sekali .tak macam di sg...   hiruk pikok mana2 ramai org ok lah walau tempat ni tak lah berapa besar tapi menarik untok bersantai sambil minum segelas air bergas atau minum secangkir kopi panas dan sekeping kek banyak juga restaurant kat situ .

si sini ku lapirkan recepi muffin yg ku buat selepas balek dari putrajaya .kebetulan tekak ni nak makan muffin setelah terjumpa satu nota recepi yg anak2 ku nak buang kebetulan terjumpa keratan kertas recepi muffin tu di lantai sebelom di buang ke dalam tong sampah  :)

FRUIT N WALNUT MUFFIN
Ingredients
100 g plain flour
1/2 tsp baking soda
1/2 tsp baking powder
pinch of salt
1/4 tsp ground cinnamon(optional)
2 strawberries
2 tbsp blueberries
75 g granulated sugar
1 small egg lightly beaten
1 tbsp butter melted
1 tbsp coarsely chopped walnuts(optional)




Method
1.Line a muffin tray with muffin cups or grease lightly with butter.
2.Sift the flour, baking powder, baking soda, salt, cinnamon, strawberries in to cubes and blueberries into a large bowl.
3.In another bowl, add sugar egg and butter.
4.Stir the flour mixture and walnuts into the sugar egg and butter mixture until combined.
5.Scoop the mixture into the muffin tray.
6.Bake in preheated oven at 160C on mode fan on the middle shelf for 20mins or till golden brown.

Tart White Chocolate Lemon Ganache

Tart White Chocolate Lemon Ganache
6 Tbsp heavy cream
1 tsp lemon zest
6 oz. white chocolate, coarsely chopped
1/2 to 3/4 tsp citric acid
Pinch of salt

Heat cream and lemon zest in a small saucepan, and bring to a boil. Slowly pour the cream into a heatproof bowl containing the chopped white chocolate and let sit for 3 to 5 minutes. Stir gently until all of the chocolate is melted and you've obtained a smooth ganache. Sprinkle the citric acid and salt over the ganache and stir in thoroughly. Let cool to a cool room temperature until thickened before filling macarons. (It's fine to speed up the cooling by popping the ganache in the fridge but make sure it doesn't get too hard to pipe/spoon on

lemon filling

For the Buttercream:

• 1 cup sugar
• 1 cup water
• 4 egg yolks
• 1 egg
• 1/2 cup (1 stick) cold butter, cubed
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest

french pastry cream

French Pastry Cream
Creme Patissiere

6 egg yolks
A heavy bottomed 21/2 quart stainless-steel or enameled saucepan
1/2 cup granulated sugar
1/2 cup all-purpose flour
2 cups hot milk
2 TBS butter
1 TB vanilla extract or 1/2 TB vanilla and 1 or 2 TB run or Kirsch or....

Place the egg yolks in the saucepan, and with a wire whip gradually beat in the sugar. Continue beating for a minute or two until the mixture is thick, pale yellow, and forms ribbons.
Beat in the flour, then beat in the hot milk in a thin stream. Set over moderately high heat and stir slowly and continuously with a wire whip, reaching all over bottom and sides of pan, until mixture thickens. As it turns lumpy, beat vigorously to smooth it out.

Lower the temperature and continue stirring for several minutes to cook the flour and thicken the cream. Be very careful about scorching cream in bottom of pan; be sure your pan is heavy, be sure to keep stirring, and do not use high heat, particularly after cream has started to thicken.

Remove from heat; beat in butter and the flavouring. Clean off sides of the pan with a spatula. Film top of the pastry cream with 1/2 TBS milk, rum or kirsch to prevent crusting. Chill. (Pastry cream will keep 3 or 4 days under refigeration or may be frozen.)

macaron filling salted caramel

Salted Caramel Frosting

Ingredients

• 2 sticks (1 cup) room temperature butter
• 1 brick (8-ounces) room temperature cream cheese
• 1/2 cup salted caramel (homemade or store bought, if you cannot find salted caramel, add about a teaspoon of sea salt)
• 3-4 cups powdered sugar

Instructions

1. Cream together the butter and cream cheese.
2. Pour in the salted caramel. Beat until combined.
3. Slowly add the powdered sugar, and beat for a few minutes until really light and fluffy.

macaron 3

•200g almond meal (approx 2 cups)


•200g powdered sugar (approx 1 3/4 cups)

•75g egg whites (approx 2 egg whites from large eggs)





•(another) 75g egg whites (approx 2 egg whites from large eggs)

•200g regular sugar (approx 1 cup)

•50g water (approx 1/5 of a cup)





•food coloring (optional)

•filling (ganache, buttercream, jam, frosting, etc. - whatever you like!)





•sturdy cookie (baking) sheet (one that won't warp in the oven)

•standing mixer (like a Kitchen Aid) with whisk attachment

•food processor

•pastry bag (or gallon-sized freezer bag with corner cut off)

•kitchen thermometer (not absolutely necessary, but highly recommended)

•a big bowl

•parchment paper- I use If You Care organic paper, which is inexpensively available on Amazon (see right), and which contains no chrome (a heavy metal) like in standard parchment paper

I do not recommend using silpats; due to the thicker silicone, the bottoms never cook through completely, and your macarons will stick.





(click to enlarge) 1. Put egg whites in your mixer & preheat your oven

Put one of your 75g egg white portions in your mixer, to allow it to warm up to room temperature. If your egg whites are already at room temperature, then you can skip this step (or, rather, just do it later)



If it takes some time for your oven to heat up, you might as well start preheating now: you'll want to set the temperature to 320F (or 160C).



2. Blend almond meal and powdered sugar

Put your 200g of almond meal and 200g of powdered sugar in a food processor. Blend until fully mixed and without any lumps (consider sifting if you can't get all the lumps out).





The "cooked sugar" (sucre cuit) will be bubbly and frothy, but will not caramelize, due to the presence of the water. 3. Start cooking sugar and water

Put the 200g of regular sugar and 50g of water in a small pan and begin heating it. When it dissolves and starts to bubble, start checking the temperature. The goal is to get to 245F (118C).



If you don't have a thermometer, cook until it is bubbly and frothy.





Whisk until you have stiff peaks...but don't overbeat! 4. Start whisking egg whites

The egg whites from step 1 should be at room temperature by now. Begin whisking them in your standing mixer until they achieve stiff peaks. As soon as you have reached the stiff peak stage, stop whisking! (Don't overbeat your egg whites)





Slowly drizzle the melted sugar in...

...and whip until you get a "bird's beak" 5. Pour in melted sugar into whipped egg whites

Lower your mixer to "low" and slowly pour in your melted sugar (at 245F/118C) in a thin stream while the eggs are being whipped. Once all the sugar is in, raise the speed to "high" and let it whip for another 2-3 minutes. The whipped egg whites will go from a pale, translucent white to a brilliantly shiny, glossy, bright white color and will develop a creamy texture (it will become a meringue). It is very, very much like marshmallow topping, if you're familiar with this ice cream sundae topping.



The meringue is done when you pull out the whisk and turn it sideways, and a "bird's beak" of meringue dangles off the tip of the whisk (see right).





I added red & yellow dyes since I wanted orange macarons for this batch. 6. Mix egg whites into almond/sugar mixture

Mix the other 75g of unbeaten egg whites into your almond meal/powdered sugar mixture. It will result in a fairly stiff batter.



This is the time to add any food coloring if you wanted to. Go heavy on the dye, since, after adding the meringue and baking, the macarons will be much lighter in color than the batter now.





Before...

...and after about 30 folds. 7. Gently fold in the meringue into the batter

In a step the French call macaronnage, gently fold in the meringue into the batter. Do not mix aggressively; you do not want to deflate the meringue you've made.



What I've found works best is to take a small portion of the meringue, and fold that into the batter first. This will help "liquefy" the batter somewhat, making it less stiff and less resistant to folding in with the rest of the meringue. Then, add the rest of your meringue to this softened batter, gently folding it in. I've found that about 20-30 folds incorporates the meringue into the batter.



The resulting batter should have the texture of lava--when you pull your spatula/spoon out of the batter, a ribbon of batter drips back into the bowl and slowly reincorporates into the batter.





Stand your bag in a tall glass, open it up, and fill it this way. Very easy!

Piped and "rested." 8. Pipe the batter onto your parchment paper

Into either a piping bag, or a large clean plastic bag with the corner cut off, fill with your batter about halfway. It's a good idea to put your bag into a tall glass, open it up, and fill it with a spoon or spatula.



Put parchment paper onto your cookie sheet, and pipe small circles of batter (maybe 1 1/2" in/4 cm diameter), leaving plenty of room between batter drops.



When done with a sheet, pick up the cookie sheet and drop it on your counter carefully but forcefully, to help the batter spread a little bit and for any air bubbles to pop. This is an optional step, but if done right, it will lead to better-shaped macaron shells.



Most recipes call for the pre-baked, piped macarons to "rest" for at least an hour before going in the oven. With the Italian meringue (au sucre cuit method), this isn't crucial, but it's absolutely fine to pipe and then wait for a while before baking--it's very stable.



9. Bake

Bake for 15 minutes in a 320F (188C) oven. If you have a convection oven, 15 minutes is good. If you don't have a convection oven, rotate your cookie sheet once halfway through to make sure the baking is even.



Pro tip! Put an empty baking sheet or two below the cookie sheet you're using, to deflect any direct heat from the bottom. Too much direct heat from the heat source at the bottom can cause the macarons to build up into mounds that crack (like mini volcanoes) instead of the flat, unbroken tops they should have.





Your macarons should be flat on top, with "feet"--the ruffly bottoms you see here.

The macarons should slide off the parchment paper easily and yield a flat bottom like you see here. 10. Finish off!

Pull your macarons out of the oven; they should be able to pull off your parchment paper without too much effort and with almost no residue. If your macarons are sticking to the paper or leaving behind quite a bit of the dough, then bake them a bit longer--they're underdone.



Allow them to cool, and pair similarly-sized macaron shells together.



Spread a bit of filling (the recipe for the caramelized white chocolate ganache I used is below the picture and video below). You can put ganache, jam, jelly, buttercream, icing, or anything you like, really, that will glue together the two halves and provide a complementary flavor to your sweet, almondy shells.



If you overcooked your macarons and they are hard (like a meringue cookie) instead of soft inside, don't worry! Use a filling with some moisture, like a wet ganache or jam, and wait a couple of days. The moisture from the filling will rehydrate your macarons and make them soft inside again. (Note that buttercream is not recommended in this case, since buttercream has very little moisture)





The finished macaron...with bite taken out. Video instructions!

Caramelized white chocolate ganache

This is easy to make and so delicious!



You'll need:



•high-quality white chocolate (at least 30% cocoa butter) - avoid "white baking chips" or anything that doesn't explicitly say "white chocolate"

•heavy (double) cream, equal in weight to 1/4 the weight of your white chocolate

•a dash of sea salt (if you want a salted caramel flavor)

Preheat your oven to 250F (120C). Chop up your white chocolate and spread it in a deep baking sheet (not completely flat, since the chocolate is going to liquefy and run!). Place in the oven.

Every 10 minutes, take the sheet out of the oven and mix with a silicone spatula. The liquid will continue to darken, and eventually take on a light-brown/caramel color. The color may be uneven and the texture similar to goat cheese - that's OK.

After about 5 cycles (about 50 minutes), heat the cream to boiling and add both it and the melted, caramelized white chocolate to a metal bowl.

Whisk aggressively for at least 5 minutes, until you have a creamy ganache. Cool in the refrigerator until it's room temperature (about 10-15 minutes) before attempting to use.

macaron

Ingredients170g icing sugar


160g ground almonds

120ml egg whites from about 4 medium eggs, separated into 2 equal batches

160g granulated sugar

½ tsp red food colouring (see tip)



FOR THE FILLING120g double cream

110g dark chocolate , finely chopped

25g unsalted butter , room temperature

75g raspberry jam


Prep 35 mins





Cook 14 mins

1.Place the icing sugar and ground almonds in the bowl of a food processor and pulse about 15 times until fully combined. Sieve this mixture into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.

2.Tip the second batch of egg whites into a spotlessly clean, heatproof bowl and have an electric whisk at the ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture - the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine.

3.Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter - it should fall in a thick ribbon from the spatula (A). The ribbon should also fade back into the batter within about 30 secs - if it doesn't, fold a few more times.

4.Heat oven to 170C/150C fan/gas 3-4. Line 3 baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a plain nozzle. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets (B). Leave to rest for 30 mins out of the fridge, or until the macaroons have developed a skin.

5.Bake the macaroons for 14 mins (this needs to be precise so you could test a macaroon first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macaroons off the paper.

6.To make the filling, place the cream in a small saucepan and the chocolate in a medium bowl. Bring the cream just to the boil and pour over the chocolate. Leave to stand for a few mins, then stir to combine. Add the butter and stir until smooth, then leave to set until thickened. Place the chocolate mix into a clean piping bag with a smaller nozzle and pipe around the edge of half the macaroons (C). Fill the centre with jam and sandwich with another macaroon shell.



MINT CHOCOLATE MACAROONS

Use 1 tsp green colouring instead of red to make the macaroons. For the filling, make a double amount and add 1 tsp peppermint extract when adding the cream. Pipe or spoon onto half the macaroon shells and sandwich with another shell.

TIP

For best results, use water-based liquid food colouring and avoid any that are oil-based gels as they will change the texture of the macaroons. Most supermarket food colourings are water based, but check the ingredients before using to make sure. Once finished, the macaroons actually improve with an overnight rest in the fridge.

BLUEBERRY & CREAM MACAROONS

Use 1 tsp violet food colouring instead of red to make the macaroons. For the filling, whip 100ml double cream to stiff peaks and spoon or pipe onto half the macaroon shells, top with a couple of blueberries and sandwich with a second macaroon shell.

PER MACAROON

macaron

Ingredients




2 cups confectioner’s sugar (480g)

1 cup plus 3-1/2 tablespoons ground

almonds (280g)

7 egg whites

An appropriate filling

(or, try more than one filling with a

particular meringue flavor to see

what combinations you prefer—for

example, pistachio with pistachio

buttercream versus chocolate

ganache or white chocolate ganache)

A few drops of flavoured food coloring, such as raspberry

Fan favorites include Pistachio, Raspberry and Salted Butter Caramel. You may want to start out with Raspberry, as it’s easy to find a good flavoring/coloring as well as good artisan raspberry jam. We’re also including a recipe for a chocolate raspberry ganache below.



If you’re a whiz in the pastry kitchen, try these stunners: chocolate with gold leaf.



Preparation



Preheat the oven to 355°F (180°C). Line two baking trays with parchment paper.

If using whole almonds, pulse in a food processor until very finely ground, 2 to 3 minutes.

Add the confectioner’s sugar and process to a fine powder. Sift to remove any lumps.

Beat the egg whites in bowl with an electric mixer at medium speed, adding the food coloring as you go until you reach the desired shade. Then increase speed to high and continue to beat until the whites just hold stiff, glossy peaks.

Quickly and carefully add the almond-sugar powder. (Meringue will deflate.)

With a wooden spoon, mix from the center of the bowl outwards, turning the bowl as you go. You want to achieve a smooth, lightly colored mixture.

Spoon batter into a piping bag with a 1/4-inch round tip. If you don’t have a piping bag, use a plastic freezer bag, pressing out excess air. Snip off one corner to create a 1/4-inch opening. Pipe inch-wide macaroons onto the baking trays, about 1-1/2 inches apart. You should have peaked mounds of batter, about the size of a chocolate kiss.

Cook for eight to nine minutes, leaving the door of the oven slightly ajar.

Remove the macaroons from the oven. Pour a little water between the baking tray and the parchment paper; this makes the macaroons easier to lift off when they have cooled. Cool completely on racks, about 30 minutes.

Carefully peel macaroons from parchment; they are fragile. Sandwich a thin layer of fillings between two macaroons—ganache, marmalade, jam or whipped cream. The two bottoms face the filling.

At right, violet macaroons with blackcurrant

jam. You can make them, too.

If you can, leave the finished macaroons in the refrigerator for 24 hours. This allows the flavors and texture to develop and intensify.

Whipped cream macaroons must be stored in the refrigerator; others can be kept in airtight tins at room temperature for up to three days after production.

chee kong

laksa johor

nasi jagong

kek sarang semut aka kek nomanis

110 gram gula pasir


120 ml air

30 gram mentega

3 biji telur gred "A"

80 gram susu pekat manis

90 gram tepung gandum*

1 1/4 camca teh soda bikarbonat*(*gaul rata dan ayak)

1/2 camca teh baking powder * (gaul rata dan ayak)



CARA MEMBUATNYA:

1. Panaskan oven pada suhu 180C, lenser tin berukuran 7 x7 x 3 inci dengan mentega, alas dasar tin dengan kertas minyak (i guna fan oven, so suhu oven dikurangkan jd 150C).

2. Masak gula pasir hingga menjadi gula hangus, guna api sederhana. Perlahan2 tuangkan air tadi..berhati2 sebab gula akan memercik. Kacau rata dan masukkan mentega, biar mentega larut. Sejukkan.

3. Putar telur hingga berbuih. masukkan susu pekat manis dan putar hingga sebati.

4. Pada kelajuan sederhana, masukkan tepung sedikit demi sedikit.

5. Putar rata, tuang gula hangus tadi dam gaul rata. Perap adunan tadi 2-3 jam..

6. Bakar selama 50 minit hingga 1 jam, bergantung pada oven masing2. Uji kek dengan mencucuk lidi sate, bila keluar bersih, tanda kek telah masak. Keluar dan dari acuan dan biar sejuk sebelum dipotong

vanila cupcake

brownies cupcakes

BAHAN BROWNIES :-) 

250 g mentega

1 cawan serbuk koko

1/2 cawan susu cair

1 1/2 cawan gula halus

3 biji telur gred B

1 1/2 cawan tepung gandum*

1 camca teh baking powder*

1 camca teh soda bicarbonate*(*digaul rata dan diayak)

1 camca teh esen vanilla


2.UNTUK BROWNIES :- Cairkan mentega (gunakan kaedah double-boiler) hingga cair, masukka serbuk koko dan kacau hingga rata. Kacau gula halus + telur dengan whisk hingga sebati. Masukkan ke dalam bancuhan koko + butter dan gaul rata. Masukkan susu cair, kacau rata. Tambah tepung sedikit demi sedikit sambil diadun hingga sekata. Tuang esen vanilla, gaul rata . Tuang kedalam cupcakes tabur kepingan badan di atas, bakar 25 - 30 minit 160deg atau hingga brownies masak.

cheese cake

Bahan base biskut:
100g biskut marie, dihancurkan (ku guna 80g oreo diblend sampai hancur dalam blender rempah)
100g butter, dicairkan (ku guna 40g je. Kalau guna 80g juga macam terlalu berminyak)
*Gaul rata biskut dan butter dan tekan-tekan pada dasar loyang sampai padat.


Bahan cream cheese:
250g cream cheese, suhu bilik
65g whipping cream (ku guna fresh cream yang sudah dikocok kaku. Kes baki deco kek sebelum ni)***
30g gula kastor (ku kurangkan jadi 20g)
3 kuning telur Gred A
1/2st esen vanila
1/2st jus lemon/lemon oil (ku guna limau kasturi)


30g gula kastor
3 putih telur Gred A
1/4st cream of tartar (optional)


200g blueberry filling (ku terpaksa guna buah samak sal stock blueberry
abis
gelatin halal
sedikit air panas


Cara:
1. Panaskan oven pada suhu 160C. Bakar base biskut untuk 5 minit, kemudian sejukkan pada suhu bilik. (kalau base biskut menggelembung sedikit, ratakan balik dengan belakang sudu).


2. Dalam bekas besar, pukul cream cheese bersama 30g gula, perlahan-lahan masukkan whipping cream dan esen vanila serta jus lemon. Pukul sampai adunan jadi sebati, smooth dan gebu. Guna speed sederhana (ku guna whisk telur je).


2. Masukkan kuning telur satu per satu dan pukul sebati, sambil berhenti sekali-sekala untuk scrap tepi-tepi bekas tersebut.


3. Dalam bekas lain, pukul putih telur hingga berbuih. Masukkan cream of tartar dan baki 30g gula sedikit demi sedikit, hingga bertanduk dan kaku (bila terbalikkan bekas, putih telur tak mengalir atau jatuh. Pastikan tiada walaupun secubit/setitik pun kuning telur atau minyak dalam putih telur sebelum memukul. Kalau tak 'meringue'- nama putih telur yang dipukul kaku ini- tak jadi. Kalau ada sedikit kuning telur, boleh dibuang dengan sudu).


4. Ambil satu senduk meringue dan kaup balikkan ke dalam adunan cream cheese (stage ini boleh kasar sikit sampai tak nampak jalur/streaks putih telur). Ambil lagi sesenduk dua meringue dan kaup balikkan perlahan-lahan dalam adunan cream cheese. Buat dalam 3-4 kali.


5. Tuangkan adunan ke dalam loyang berisi base biskut dan hentak loyang sekali atas meja (hentak dari paras siku) untuk keluarkan buih-buih yang besar (kalau tak nanti nampak lubang-lubang di atas atau di dalam kek bila sudah masak)


6. Balut luar loyang cheesecake dengan aluminium foil 2-3 kali dan bakar secara bain marie/water bath/steam bake (loyang kek diletakkan dalam loyang lebih besar, isikan air panas dalam loyang besar hingga mencecah separuh ketinggian loyang kek tersebut. Tak perlu banyak sangat, asalkan loyang kek tu boleh bergoyang sikit oklah) untuk 1 jam (ku buat 55 minit, dengan 5 minit terakhir loyang di'rotate'kan)


7. Keluarkan dari oven dan sejukkan dalam loyang sebentar di atas redai, sebelum dikeluarkan cheesecake dan disimpan dalam peti sejuk. Dah sejuk hiaskan sesuka hati atau tuangkan blueberry filling di atasnya.




Bila nak gantikan whipping cream dengan fresh cream atau yoghurt?


***Masa ni ku tak ada stok UHT whipping cream, cuma ada fresh cream/non-dairy whipping cream. Pula tu sudah dipukul kaku (baki decoo kek sebelum ni). Sebab kek ni guna kaedah meringue dan bukannya masukkan keseluruhan (sebiji-sebiji) telur sekali gus dalam adunan, masa bakar tu tak jadi masalah. Adunan cream cheese pun jadi lebih gebu dan ringan, dan kek tak turun secara mendadak bila tengah sejuk.


***Sebelum ni ada cuba resepi lain, guna fresh cream yang dah dipukul kaku untuk gantikan whipping cream (yang sepatutnya masih dalam bentuk cecair). Dalam resepi tu ada tulis, masukkan telur sebiji demi sebiji, tanpa asingkan putih dan kuning telur. Kemudian masukkan whipping cream (yang masih dalam bentuk cecair). Dan ku gantikan dengan fresh cream yang dalam bentuk kaku. Hasilnya? Kek naik semasa tengah masak dan turun secara mendadak tak lama kemudian dalam oven. Contoh kek ada di sini.


***Kesimpulannya, nak ganti whipping cream dengan fresh cream boleh, cuma tengok resepi dulu. Kalau resepi tu guna kaedah meringue (putih dan kuning telur diasingkan dulu), boleh guna fresh cream yang sudah dipukul kental/kaku untuk gantikan whipping cream. Tak jadi masalah sebab udara dalam meringue akan sebati dengan fresh cream yang dipukul kental/kaku tadi. Kalau resepi menyatakan guna whipping cream( dalam bentuk cecair), boleh gantikan dengan fresh cream yang dalam bentuk cecair (bukan bentuk kental). Tak pun ganti dengan yoghurt je, sebab tujuan guna whipping cream/fresh cream/yoghurt/sour cream/dll. terutama dalam cheesecake serta menggunakan kuantiti yang banyak adalah sebagai thickening agent (agen pemekat). Kalau resepi cuma guna 2-3sb je rasanya tak ada masalah ganti dengan susu segar/sejat, cuma adunan mungkin lebih cair nanti.

apam pelangi

Bahan-bahan
• 2 biji telur
• 1 sudu teh ovellet
• 1/2 sudu teh esen vanila
• 150 gm tepung gandum
• 150 gm gula halus - hana cume buh 90g je
• 125 ml santan kara
• 1 sudu teh baking powder
• garam secubit
• pewarna




Cara-cara
• Pukul telur dgn gula dan ovelet sampai gebu.
• Masukkan santan dan esen vanilla kacau sebati.
• Masukkan tepung yg diayak bersama baking powder kacau rata.
• Bahagi kepada 3 warna yg kita suka. Tuangkan selapis demi selapis sehingga habis dan kukus 30 minit sehingga masak

cream puff

CREAM PUFF
(Sumber : Sweetlilly Kitchen)
Bahan utk kulit
70 gm marjerin
140 gm tepung gandum red ross (kita guna gandum biasa aje cap sauh)
4 biji telur
200 ml air
1/4 sudu garam
1 sudu teh perisa vanilla

Caranya:
1. Masak air dgn garam, bila dah menggelegak, masukkan marjerin.
2. Bila marjerin cair, masukkan tepung gandum, kacau hingga sebati . Tutup api.
3. Kacau lagi adunan tadi hingga jadi doh seketul. Sejukkan.
4. Bila betul2 sejuk, masukkan ke dalam mesin adunan, campurkan vanilla dan telur. Putar hingga kembang.
5. Bila sudah kembang dan sebati masukkan dalam piping beg, kalau hendak senang bulatkan dgn sudu pun boleh.
6. Panaskan oven 180C dan bakar selama 15- 20 min atau hingga masak kembang.
7. Sebelum bakar kak rus spray dulu air di permukaan cream puff tu.
8. Bila dah masak, angkat dan belah. (Bubuh inti)

kole-kole

kueh kole2
resepi dari Sazlyna Ramly

Bahan-bahan :
500 gm tepung kacang hijau
30 gm gula melaka (dimasak dengan 1 cawan air ditapis dan disejukkan)
450 gm gula pasir
1 kampit santan (fresh coconut) dijadikan tahi minyak
1 kampit santan (fresh coconut) dijadikan 1800 ml untuk dijadikan santan cair
3 sudu makan color brown (sarsapella liquid) garam secukup rasa
1 biji telur
Peraturannya :
1. Campur semua bahan kecuali tahi minyak.
2. Jadikan satu adunan ini didalam kuali kacau rata hingga sebati dan
pekat.
3. Masak diapi yang sederhana, senantiasa dikacau supaya tidak bergentel, terus kacau hingga adunan menjadi kilat dan berminyak, Adunan ini dikacau selama 30 hingga 40 minyak hingga adunan tanak.
4. Bila sudah kelihatan berminyak masukkan didalam loyang ratakan dan taburkan tahi minyak. Sejukan dan boleh dipotong mengikut cita rasa.

sambal belacan nenas

5 biji cili merah
1/2 keping belacan bakar
nenas secukopnya sedikit gula dan garam

cara membuatnya
cili ditumbuk bersama belacan  sehingga lumat.setelah itu masukkan nenas sedikit di lecek-lecekkan .kemudian tambahkan garam dan gula secukupnya sambil di gaul sama rata.


kalau untok mangga
mangga harus di hiris2kan caranya serupa dgn cara2 membuat sambal belacan nenas.

kaswi

300g tepong


60g tepong sagu

1 sudu tepong beras

1 sudu hongkwee

250 g gula melaka

125g gula pasir

1 sudu teh kapo

perwarna cokolat warna cokolat seperti coco

1240ml air

daun pandan



gul pasir dan gula melaka di cairkan dgn air

sukat air tu 1240ml

bancih kapo garam dan tepong

anggaran 40 min ia itu sampai kental kalau pakai mangkok lebihkan air 250mlm dlm 15/20 min.



setelah sejok baru potong

kelapa anpa kulit

lemon cupcakes

Vanilla Cupcakes:




1/2 cup (113 grams) unsalted butter, room temperature



2/3 cup (130 grams) granulated white sugar



3 large eggs



1 teaspoon pure vanilla extract



Zest of 1 large lemon (outer yellow skin)



1 1/2 cups (195 grams) all purpose flour



1 1/2 teaspoons baking powder



1/4 teaspoon salt



1/4 cup (60 ml) milk



Buttercream Frosting:



2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted



1/2 cup (113 grams) unsalted butter, room temperature



1 teaspoon pure vanilla extract



2 tablespoons milk or light cream



Assorted food colors (if desired)



Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.




In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.



In a separate bowl whisk together the flour, baking powder, and salt.



With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.



Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.



Buttercream Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).



Makes about 12 cupcakes







Read more: http://joyofbaking.com/VanillaCupcakes.html#ixzz1gLEARrtP

















Read more: http://joyofbaking.com/VanillaCupcakes.html#ixzz1gLDd8aEV

kueh kaswi

Bahan-bahan ( Loyang bulat 30cm )


BAHAN A :-)

350 g gula melaka (mat guna 300 g)

240 g gula pasir

450 ml air

2 helai daun pandan, disiat dan simpul

BAHAN B :-)

190 g tepung gandum*

120 g tepung ubi*

60 g tepung beras*(*disatukan dan diayak)

900 ml air

2 camca besar air abu (alkaline water)

3/4 camca besar air kapur

1 camca besar pewarna coklat

BAHAN C :-)

1 cawan kelapa parut putih

Secubit garam

Cara-cara 1.Satukan bahan2 A dan masak atas api sederhana hingga semua larut. Sejukkan. 2.Satukan bahan2 B dalam satu bekas. Kacau rata dengan wisk. 3.Satukan no1 dan no2. Kacau rata dan tapis ke dalam loyang yang telah disapu dengan sedikit minyak masak. 4.Kukus 40 - 45 minit atas air mendidih. Balut tutup kukus dgn kitchen towel. Jika lepas 45 minit terdapat air pada permukaan kuih. Letakkan paper towel (yg baru) dan biar ia terserap. Angkat perlahan hingga kering. Biarkan sejuk betul sebelum dipotong dan hidangkan bersama bahan C. 5.KATA2 DARI MAT GEBU:- Jika buat separuh dari resipi diatas, boleh guna loyang/tin kek berukuran (8 x 8 x 3) inci dan jika suka boleh juga dikukus dalam acuan apam yg comel2 tu, dan jangka masa mengukus 10 - 12 minit utk bekas2 comel. Harap maklum.. Tag

soft cheese cake

Bahan-bahan ( 8-inci )



Bahan A:


250g cream cheese


50g butter


100 ml susu segar (fresh milk)


6 biji kuning telur


1 sdb jus lemon


1/4 sdk garam


60g tepung kek / tepung superfine


20g tepung jagung (cornflour/cornstarch)


Bahan B:


140g gula (granulated sugar)


6 biji putih telur


3/4 sdk jus lemon


Cara-cara 1.Utk adunan A: Cairkan cream cheese, butter & susu dgn teknik double boiler. Bila dah cair, sejukkan adunan cream cheese tu td. Kemudian, campurkan ke dlm adunan c/chs td dgn tepung, tepung jagung, kuning telur, garam & jus lemon ke dlm adunan cream cheese & gaul hgga sebati (gaul guna senduk kayu sj). 2.Utk adunan B: Dalam bekas lain, pukul putih telur bersama jus lemon, sampai berbuih2 (foamy). Lepas tu, tmbhkan gula & pukul lagi sampai bertanduk (soft peak). 3.Campurkan adunan Bahan A td ke dalam adunan Bahan B yg dah gebu tu & kacau smpai sebati. Sediakan tin/bekas kek yg bulat berukuran 8 inci, yg digriskan bwhnye & tepi tu salut dgn kertas baking. Tuang adunan kek dlm tin kek. 4.Bakar kek dlm kire2 sejam, dgn cara au bain-marie (waterbath), pd 160 degrees C / 325 degrees F. Pd sesapa yg kurang pasti waterbath tu cmner, buatnye simpel jer. Lepas letak adunan dlm dlm tin kek, balut bwh hgga sparuh tinggi tin kek dgn aluminunium foil (ni double protection agar air xmasuk esp springfoam pan, saya x konfiden tu yg wat gitu hehe, kalo xmo buat ok je tp advisable balut). Then, letak tin kek tu atas dulang pembakar, pastu tuang air panas atas dulang pembakar, preferably ½ tinggi tin kek tu, lepas tu letak ler dlm oven then bakar ler, tu aje). 5.Ni kek yg baru siap bakar, ter-over golden brown sket hihi (oven buat hal jap, signal kena beli oven baru kot adehhh kantoiii).