Dari Dapur Maisya

Biskut-biskut ni dibuat menggunakan minyak bukan mentega seperti kebiasaannya. Kadang-kadang teringin nak buat biskut tapi butter/marjerin tak de kat rumah, so ni satu alternatif yang bagus. Nak buat pun agak mudah sebab tak payah nak pukul butter & gula. Biskut ni tak lembut..dia keras(tak delah sampai tak boleh gigit) dan maisya suka keras macam ni...masa makan bunyik krup-krap :). Maisya sengaja jugak buat besar-besar. Crisp Choc Chips Oil Cookies ( anggaran boleh dapat 30 biji saiz besar ) A 1/2 cup vegetable oil 1/2 cup firmly packed soft brown sugar 1/4 cup icing sugar B 1/2 teaspoon vanilla essence 3 tablespoons water C 1 1/2 cups flour 3/4 teaspoon baking soda salt D 1/2 cup nestum 1/4 cup choc chips 1/4 cup nuts Panaskan oven. -Gaul rata semua bahan A, campurkan bahan B kepadanya dan gaul sebati. -Gaul rata bahan C( ayak kalau rajin ), tambahkan kepada adunan tadi. gaul rata. -Tambahkan bahan D, gaul rata. Adunan memang terasa agak berminyak tetapi bukan lembik, tambah tep

Last week bday anak sulung, Maisya buatkan doll cake utk dia. Bukan dia mintak pun...maknya yg teringin nak cuba buat :) . Keknya guna resepi Kek Coklat Kukus Bebop . Utk doll cake ni maisya kukus dalam bekas tau fu fah dan dadih( yg kecik ) so tak payah la nak trim kek yg besar, senang sikit. Lebihan adunan bubuh dlm loyang kek dan bakar dlm oven. Ini rupa kek yg dah dikukus dlm 2 bekas taufufah(dlm gambar ada 1 je) dan satu bekas dadih. Lepas tu tindan kek tu dan 'gamkan' guna coklat topping. Selalunya org guna kek span utk buat doll cake ni tapi since maisya guna kek coklat, dia berat dan tak berapa stabil bila dah ditindan. Kena extra careful supaya tak tergolek kek-kek tu. Trim kan sikit bagi nampak bentuk macam skirt. Kemudian salutkan dengan buttercream sikit...nipis je utk lekatkan cake crumbs. Simpan dlm petiais sekejap bagi keras, lepas tu barulah boleh decorate. Ni kek yg dah decorate bahagian skirtnya...badannya belum cantum lagi. Bahagian ropol-ropol tu tak menjadi

He..he..resepi scrambled eggs pun nak letak? Just nak share salah satu cara nak dptkan scrambled eggs yg fluffy. Scrambled Eggs Recipe http://culinaryarts.about.com/od/eggsdairy/r/scrambled.htm Making the perfect scrambled eggs isn't difficult. The key is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs. And fluffier is better! Overcooking is a common problem with scrambled eggs. For starters, scrambled eggs should never be even the slightest bit brown -- that means they're burnt! But the perfect scrambled eggs should be soft and just a little bit moist. One last thing: Eggs should always be cooked in a nonstick sauté pan. And for that reason, you should always use a heat-resistant rubber spatula. Prep Time: 5 minutes Cook Time: 5 minutes Ingredients: 8 eggs 1/2 cup whole milk 2 Tbsp clarified butter or whole butter Salt and ground white pepper, to taste Preparation: Crack the eggs into a glass m

Few weeks back ada someone yg tanyakan resepi kek butterscotch dekat forum cari so bila baca perbincangan mengenai kek ni teringin plak nak cuba.Resepi yg maisya cuba ni nama dia Butterscotch Surprise Cake.Dia ada butterscotch layer( soft macam puding ) kat dalamnya....kek tu jadik ok tapi part butterscotch tu tak tau la jadik ke tidak sebab rasa dia ala-ala kaya @ sekaya le plak...camna rasa butterscotch ni sebenarnya Maisya pun tak tau. Nie la rupa kek yg maisya buat Butterscotch Surprise Cake http://gggiraffe.blogspot.com/2009/06/butterscotch-and-banner-surprises.html Cake: 125g butter 3/4 cup sugar 2 eggs 3/4 cup plain flour 1/2 cup self raising flour 1/4 cup milk 1 tsp vanilla essence Filling: 1/2 cup brown sugar (packed) 2 tbsp custard powder 1/2 cup milk 2 tsp butter 1 egg Place all cake ingredients into mixing bowl and mix with electric beaters on low until combined and then on medium until the mixture changes colour and becomes lighter. To make filling, combine brown sugar and

KAYU KERAMAT Sumber : Nor Mariah http://mamawandiha.fotopages.com/?entry=1889820 Bahan2 500 gram tepung gandum 1 camca teh soda birkabonat 1 camca teh yis segera (mauripan) 6 camca makan gula 1 camca makan marjerin 300ml air suam Cara2 Menyediakan 1.Yis segera dibancuh dgn sedikit air suam tadi dan biarkan yis kembang seketika 2. Bancuh gula dengan air lebihan membancuh yis tadi. 3.Tepung digaulkan dgn marjerin sehingga sebati kemudian masukkan soda bikabonat dan gaul rata. 4.Kemudian masukkan air gula & yis yg dibancuh td. 5.Uli sehingga doh sebati dan biarkan doh mengembang 1 kali ganda(anggaran dlm 1jam camtu lah). Boleh juga dibancuh malam dan simpan dlm peti sejuk, besok paginya baru goreng. 5. Gorenglah hingga kuih bertukar warna coklat & hidangkan bersama teh panas atau dicicah dengan lebihan kuah gulai semalam

Ini resepi candied ginger yg maisya guna dlm resepi Gingersnaps Cookies haritu. Candied ginger ni boleh dimakan macam tu je....sesapa yg byk angin dlm badan tu bolehlah cuba. Sebaiknya gunakan halia muda sebab halia muda tak byk serat so senang nak dipotong. RECIPE FOR HOMEMADE CRISTALIZED OR CANDIED GINGER http://cookingtheideas.blogspot.com/2009/01/recipe-for-homemade-cristalized-or.html -Peel and thinly slice 1 pound (500 grams) fresh gingerroot. -Place sliced ginger in a heavy saucepan. -Cover with water. -Cook gently until tender, about 30 minutes. -Drain off water. -Weigh the cooked ginger and measure an equal amount of sugar. -Return ginger to saucepan. -Add sugar and 3 Tablespoons water. -Bring to a boil, stirring often, and cook until ginger is transparent and liquid has almost evaporated. -Reduce heat and cook, stirring constantly, until almost dry. -Toss cooled ginger in sugar to coat. -Store crystallized (candied) ginger in an airtight jar for up to 3 months.

Try buat kek Nestum sebab ramai yg dah cuba resepi ni dan kata sedap. Anak-anak suka...laju je habis. Terlupa lak nak ambik gambar kek yg belum decorate. NESTUM CAKE recipe by: Chanel2004 from forum cari FNR Ingredients: 250 g butter 200 g caster sugar (kurangkan kepada 180g) 1 tablespoon honey 4 eggs (grade B) 50 g nestum 200 g self-raising flour; sifted 150 ml milk Method : 1. Preheat oven at 180C 2. Lined & greased 9" baking tin. 3. Beat butter, sugar & honey till light & fluffy (do not overbeat). 4. Add in eggs one at a time. Beat well after each addition. 5. Add nestum and mix well. 6. Fold in sifted flour alternately with milk and blend till combined. 7. Bake for 40-45 minutes . Untuk decoration cuba guna steamed buttercream untuk salut kek. Risau juga takut tak jadi sebab first time cuba. Nasib baik menjadi tapi tak dapat cover keseluruhan kek ...bahagian tepi tu tak tutup habis...kek pun tak trim betul-betul so nampak bonjol-bonjol kat sana sini. Lebih cantik r