Friday, March 28, 2008

Ebi Mayo

Resepi udang yg simple

Ebi Mayo @ Udang Mayones
recipe by Ringo of myresipi.com
http://myresipi.com/top/detail/3751

Bahan-bahan ( 4 orang )
30 ekor udang (kupas kulit, belah belakang)
garam secukup rasa
1 sb air perahan halia
2 sb tepung ubi (maisya guna tepung jagung sebab tepung ubi tak de)
minyak untuk menggoreng
5 sb mayones
1 sb condense milk
salad (lettuce, cucumber, celery - potong nipis memanjang)

Cara-cara
1.Basuh bersih udang, gaul dengan garam dan air halia. Ketepikan sebentar.
2.Potong sayuran, letak dalam pinggan.
3.Dalam bowl, kacau mayones dengan condense milk.
4.Panaskan minyak. Gaul udang dengan tepung ubi. Goreng hingga kekuningan, tos minyak. Masukkan kedalam 3, gaul rata. Hidangkan diatas 2. Siap

Tuesday, March 25, 2008

23 Mac datang lagi....

Buttercream sebelum dan selepas dilicinkan
Gambar penuh




Cepatnya masa berlalu...dah bertambah lagi setahun umur...

Ini kek yg dibuat utk birthday diri sendiri . Dok beria mendeko sampai hubby pun tanya ' ni nak bagi kat sapa? ' . Iyelah kan...sesekali dpt peluang mendeko cake...kali ni buttercream agak susah nak diratakan so timbul le segala serdak-serdak tu...rasanya patut tambah susu sikit kat buttercream tu supaya lebih smooth. First time cuba guna buttercream yg guna sugar syrup. Cake tu guna resepi Red Velvet Cake. Selalunya red velvet cake ni dibubuh cream cheese frosting macam carrot cake punya frosting tu....tapi cream cheese tak de kat rumah so salut dengan buttercream jer pas tu buat le cottage cheese sikit utk letak kat layer dalam tu. Bunga ros pun tak berapa menjadik...tapi syok sebab berjaya buat renda kat bawah tu!

Red Velvet Cake ni sedap jugak...dia agak moist.....cuma yg tak best tu guna byk betul pewarna...2 tbsp pewarna merah tu dah dekat sebotol pewarna brand star tu....maisya pun kurangkan sikit....nak kurangkan byk pun boleh sebab pewarna je ..tak menjejaskan rasa dia cuma tak dapat le warna merah dia tu...

Untuk tahu lebih lanjut pasal Red Velvet Cake ni boleh baca kat website ni:
http://www.joyofbaking.com/RedVelvetCake.html

Red Velvet Cake:
recipe taken from
http://www.joyofbaking.com/RedVelvetCake.html

2 1/2 cups (250 grams) sifted cake flour *
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons (15 grams) cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk **
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda

*kalau tak de cake flour:
1 cup cake flour = 1 cup all-purpose flour minus 2 tbsp + 2 tbsp cornstarch
**You can make your own buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Let this mixture stand 5 to 10 minutes before using

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

Red Velvet Cake:
In a mixing bowl sift together the flour, baking powder, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Makes one - 9 inch (23 cm) four layer cake.


Untuk buttercream, maisya buat sempoi je:

250g Butter
Sugar syrup secukupnya
sedikit vanilla essence
sedikit susu jika perlu

Pukul butter hingga kembang, vanilla essence dan sugar syrup sedikit demi sedikit.Tambah susu jika buttercream kental sgt.

Sugar syrup:
100gm Air
300gm Gula pasir kasar
2tsp Lemon juice
* sugar syrup ni tak guna semua...ikut byk mana yg perlu je.


sedikit info tambahan:
Dari apa yg maisya baca, rasa cuka tu akan hilang bila ia dipanaskan so kalau guna sikit jer memang tak terasa le lepas kita bakar kek tu.Baking soda akan bertindakbalas dengan acidic ingredient; contohnya dlm resepi ni vinegar dan berfungsi sebagai bahan penaik kek."Baking soda starts to react and release carbon dioxide gas as soon as it is added to the batter and moistened. Make sure to bake the batter immediately. Baking soda and vinegar react together, along with the buttermilk and cocoa powder in the cake, to give the cake a slight reddish-brown tinge in its natural state (hence the name). The intensity of the coloring is determined by how alkaline the cocoa powder is; if you use Dutch-process cocoa, it will be almost imperceptible; if you use a more-neutral cocoa powder, it'll be more visible. In any case, most red velvet cakes have been colored, either with beet juice or food coloring."

Decoration Cookies




Weekend haritu try buat decoration cookies. Seronok plak dok conteng-conteng atas cookies ni

Chocolate Sugar Cookies
recipe taken from
http://www.joyofbaking.com/ChocolateSugarCookie.html

2 3/4 cups (385 grams) all purpose flour
3/4 cup (75 grams) cocoa powder
1/2 teaspoon salt
1 teaspoon (4 grams) baking powder
1 cup (227 grams) unsalted butter, room temperature
1 3/4 cups (350 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

Royal Icing Using Egg Whites:
2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

For Chocolate Sugar Cookies:
In a large bowl whisk together the flour, cocoa powder, salt, and baking powder.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.

Bake cookies for about 10 - 12 minutes (depending on size) or until they are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure that the frosting on the cookies dries completely before storing. (This may take several hours.) Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

Makes about 36 - 4 inch (10 cm) cookies.

For Royal Icing with Egg Whites:
In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. Mix in food coloring, if desired. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

*royal icing tu dapat baaanyak so utk satu adunan cookies tu guna separuh resepi royal icing pun dah cukup.
*lepas dah hias dengan royal icing tu maisya bakar semula guna api atas shj suhu 100 C selama lebih kurang 10 minit( letak di middle rack ye )..saja nak percepatkan proses pengeringan dan jugak sebab royal icing tu guna raw egg kan so rasa selamat le sikit lepas bakar semula tu.
*kalau nak buat decoration cookies ni sebaiknya cookies tu dibuat agak tebal supaya tak mudah lemau bila kita tunggu icing tu mengeras

Wednesday, March 12, 2008

French Cruller/Doughnut



French Cruller / Donut
==>Crullers are also known as French donuts. They are circle shaped but twisty. They are soft inside and not heavily fried
==>A French cruller is a doughnut made from choux pastry. They are usually shaped like a fluted ring and have a light airy texture. Sometimes these are also simply known as "crullers", but they have little resemblance to the other kind of cruller other than that they are both types of doughnuts - wikipedia


Try buat ni last week. Sesapa yg pernah gi Jepun maybe pernah nampak donut ni kat kedai Mr. Donut tu. Resepi dan cara nak buat dia sama je dengan adunan cream puff cuma ditambah sikit gula dan digoreng bukan dibakar. Rasanya Churros pun cam ni jugak cara buatnya.

Part yg susah nak buat twist dia tu since maisya cuma ada nozzle star yg size kecik je so kena buat double layer baru nampak besar sikit.

Resepi suruh masukkan je sekali kertas minyak tu masa goreng dan nanti dia akan tanggal sendirik tapi maisya buat dia tak tanggal pun maybe sebab maisya lupa nak gris kertas minyak tu dengan minyak. Jenuh jugak nak tarik kertas tu

Nak kena carik nozzle star yg besar sikit baru nampak cantik, tak de la nampak kurus sangat macam ni. Kalau ikutkan ....sepatutnya adunan ni akan mengembang le jugak bila digoreng tapi maisya buat dia kembang sikit je... Nanti le akan cuba lagik buat.

Cruller ni boleh di gaul dengan gula halus/icing sugar (+ cinnamon powder kalau suka) atau boleh jugak bubuh glaze ( icing sugar + lemon juice ). Nak celup dlm melted chocolate pun boleh. Maisya gaul dengan powdered sugar je.
**Yg kat kedai Mr Donut tu tak nampak garing cam kena goreng pun....elok je warna dia kuning...maybe tak payah goreng lama sgt. Yg maisya buat ni nampak cam keras or rangup jer kan...tapi dia lembut je sebenarnya.
Nie ada video macamana maisya buat bentuk twist tu...sorry tak clear sgt, just perhatikan pergerakan tangan...sambil buat bentuk bulat tu pusing-pusing kan piping bag supaya adunan akan berpintal dengan cantik.