Wednesday, October 28, 2009

Oil Cookies

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 tepung jika terlalu lembik.
-Jemput-jemputkan adunan( boleh juga guna sudu ), dan susun atas dulang pembakar yg telah digris atau dialas kertas minyak. Leperkan sikit adunan ikut ketebalan yg disukai. Maisya ambil satu sudu besar adunan, bulat-bulatkan sikit dan letak atas tray kemudian leperkan sikit guna tangan sebab nak yg besar tapi tak tebal sgt.
-Bakar dengan suhu 160 C selama 15 minit , api atas dan bawah ( sila ikut suhu dan masa yg sesuai dengan oven masing-masing ye )
-Sejukkan sebelum disimpan.


yang dibawah ni guna resepi yg sama cuma maisya tambah 1 sudu besar serbuk koko

Monday, October 26, 2009

7th Birthday


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 menjadik sgt, nampak kasar sepatutnya jadik beralun cantik je...hu..hu..tak pe lah kan nie semua buat cuba-cuba sendiri bukan ada berguru dgn sesiapa. Bahagian bawah sekali suppose to be ropol-ropol, then bahagian tengah tu Maisya just guna butter knife tu je bagi nampak corak sikit macam tu. Bahagian atas tu guna nozzle star dan pipekan je bagi penuh.

Ni dah cantum dengan badannya. Tapi sebab Maisya just guna separuh badan doll tu je(selalunya kalau barbie cake tu depa buat lubang kat kek dan cucukkan the whole doll ) dan just letak kat atas tu dia tak stabil ...ada la 2 kali tergolek jatuh badannya tu...kalau perhatikan gambar ni dengan gambar kat atas sekali tu corak kat bahagian badannya dah lain sikit. Sebabnya lepas tergolek jatuh kali kedua tu terpaksa betulkan semula buttercream kat badannya sebab dah rosak.



Begitulah kisahnya proses nak buat doll cake ni. Leceh juga tapi anak-anak bukan main suka....anak-anak still kecik dan tak pandai mengomen ni oklah nak buat kek camni , kalau comot-comot pun still cantik pada mata anak-anak.

Bahagian lebihan kek yg kena trim tu maisya gaul dgn coklat topping, bulat-bulatkan dan golek dalam badam cincang, jadilah chocolate balls macam ni. Kena simpan dlm petiais supaya keras.

Friday, October 23, 2009

Fluffy Scrambled Eggs

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 mixing bowl and beat them until they turn a pale yellow color.

Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. You're going to want to work up a sweat here. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs.

Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.

When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.

With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.

Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don't break up the egg, though. Try to keep the curds as large as possible. If you're adding any other ingredients, now's the time to do it. (See note.)

Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they'll continue to cook for a few moments after they're on the plate.


NOTE: There's no limit to the variations you can create by adding ingredients to this basic scrambled egg recipe.

Some ingredients you could add include:
Chopped fresh herbs
Grated cheese
Diced and sautéed onion (sauté the onion separately and then add)

Thursday, October 22, 2009

Butterscotch Surprise Cake

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 custard powder in a small saucepan. Gradually add milk and stir over heat until mixture boils and thickens. Stir in butter. Remove from heat. Cool for 5 minutes and then stir in egg. Use when warm.

Spread half into a greased and lined 20cm ring cake tin. Place spoonfuls of filling over the cake mixture and carefully spread to the edges of the cake tin with the back of a spoon. Carefully spread other half of cake mixture on top. This is the fiddly bit of the recipe and requires a little patience and concentration.

Bake in moderate oven for 30-40 minutes. Stand 10 minutes before turning out onto a wire rack to cool.


Tuesday, October 20, 2009

Kuih Kayu Keramat


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

Monday, October 19, 2009

Candied Ginger

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.

Wednesday, October 7, 2009

Bday Sarah Yg Ketiga


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 rasanya kalau disalut tebal sikit. Maisya letak orange paste kat buttercream tu so jadi warna kekuningan. Tapi memang bestlah steamed buttercream ni...dia seolah-olah poured fondant hasilnya. Boleh check kat blog kak Min utk cara-caranya:
http://bakingproject.com/?p=1235

Untuk gambar Tweety tu mula-mula lorek dengan pencungkil gigi sebagai lakaran. lepas tu baru buat ouline guna coklat. Lepas tu yg lain guna buttercream. Asalnya nak guna piping jel tapi terlupa nak beli bahan utk buatnya.