PRETZELS
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(Sumber Resipi : Chef Alex Goh)
Bahan A
160 gm mentega
70 gm gula aising
Bahan B
1 biji kuning telur
¼ sudu teh esen vanilla
1 biji parutan kulit lemon
Bahan C
260 gm tepung
1 sudu teh baking powder
½ sudu teh tepung susuCara:
1. Adun Bahan A hingga sebati. Masukkan Bahan B dan pukul hingga lembut dan ringan.
2. Campurkan Bahan C yg telah diayak dan gaul hingga rata.
3. Simpan dalam peti sejuk selama 1 jam. Ambil sedikit doh tadi dan canai menjadi jejari 9sm dan bergaris pusat (diameter) 8mm. (kalau susah sgt, agak2 jer!)
4. Pintal dari kedua-dua bahagian utk menghasilkan simpul longgar.
5. Sapukan air ke atas doh yg sudah dipintal tadi. Ayakkan gula kasar di permukaan nya.
6. Bakar pada suhu 175 darjah Celsius selama 15-20 minit.
Saturday, 15 May 2010
CHOCOLATE ORANGE CUPCAKE
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Ingredients
150g self raising flour
150g wholewheat self raising flour
55g almonds, ground
55g soft brown sugar
2 large eggs
finely grated rind and juice of an orange
175g cream cheese
60g good quality chocolate roughly chopped
Preheat the oven to 190 deg C/375f & prepare a cupcake tin with cases
Sift the two flours, into a bowl adding in the almonds and sugar.
In a separate bowl, mix the orange juice, rind, eggs and cream cheese until blended and then add this mixture slowly to the flour beating well.
Fold in the chocolate pieces.
Divide amongst the cupcake cases and bake for 20-25 minutes or until firm to the touch.
YUMMY CHOCOLATE CUPCAKES
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Ingredients
175g self-raising flour
2 tbsp cocoa powder
1 teaspoon Bicarbonate of Soda
150g caster sugar
2 tbsp golden syrup
2 medium size eggs - beaten
150 ml sunflower oil
150 ml milk
Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Sieve the flour, cocoa and Bicarbonate of Soda into a bowl.
Add the sugar and mix well. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well until smooth.
Spoon the mixture into the two tins and bake for 20-25 minutes until risen and springy to the touch.
Remove from oven, leave to cool before turning out onto a cooling
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Ingredients
150g self raising flour
150g wholewheat self raising flour
55g almonds, ground
55g soft brown sugar
2 large eggs
finely grated rind and juice of an orange
175g cream cheese
60g good quality chocolate roughly chopped
Preheat the oven to 190 deg C/375f & prepare a cupcake tin with cases
Sift the two flours, into a bowl adding in the almonds and sugar.
In a separate bowl, mix the orange juice, rind, eggs and cream cheese until blended and then add this mixture slowly to the flour beating well.
Fold in the chocolate pieces.
Divide amongst the cupcake cases and bake for 20-25 minutes or until firm to the touch.
YUMMY CHOCOLATE CUPCAKES
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Ingredients
175g self-raising flour
2 tbsp cocoa powder
1 teaspoon Bicarbonate of Soda
150g caster sugar
2 tbsp golden syrup
2 medium size eggs - beaten
150 ml sunflower oil
150 ml milk
Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Sieve the flour, cocoa and Bicarbonate of Soda into a bowl.
Add the sugar and mix well. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well until smooth.
Spoon the mixture into the two tins and bake for 20-25 minutes until risen and springy to the touch.
Remove from oven, leave to cool before turning out onto a cooling
CAPPUCCINO CUPCAKES
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Ingredients
225g butter
225g soft brown sugar
4 large eggs
3 tablespoons instant coffee dissolved in 25ml hot water
1 teaspoons cocoa powder
125g finely grated carrots
225g self raising flour
1 teaspoon baking powder
Preheat the oven to 180 deg C/375f & prepare a cupcake tin with cases
Sift the flour, baking powder and cocoa into a bowl and add all the remaining ingredients. Beat until smooth using a wooden spoon or electric whisk.
Divide amongst the cupcake cases and bake for 20 minutes or until firm to the touch.
BLUEBERRY CUPCAKES
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Ingredients
60g plain flour
110g butter
2 egg whites
75g icing sugar
110g blueberries
110g ground almonds
zest of a lemon
Preheat oven to 180ºC/350ºF/Gas Mark 4 & prepare your cupcake pan with cases.
Whisk the egg whites until they form stiff peaks and leave to one side.
Beat the butter and icing sugar together until light and fluffy.With the flour in a separate bowl, coat the blueberries in the flour and leave to one side.
Combine the remaining flour and ground almonds with the butter mixture and mix well.Add in the blueberries and mix.
Carefully fold in the egg whites using a metal spoon.
Fill the cases to halfway and bake for 15 minutes.Allow to cool completely before decorating.
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Ingredients
225g butter
225g soft brown sugar
4 large eggs
3 tablespoons instant coffee dissolved in 25ml hot water
1 teaspoons cocoa powder
125g finely grated carrots
225g self raising flour
1 teaspoon baking powder
Preheat the oven to 180 deg C/375f & prepare a cupcake tin with cases
Sift the flour, baking powder and cocoa into a bowl and add all the remaining ingredients. Beat until smooth using a wooden spoon or electric whisk.
Divide amongst the cupcake cases and bake for 20 minutes or until firm to the touch.
BLUEBERRY CUPCAKES
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Ingredients
60g plain flour
110g butter
2 egg whites
75g icing sugar
110g blueberries
110g ground almonds
zest of a lemon
Preheat oven to 180ºC/350ºF/Gas Mark 4 & prepare your cupcake pan with cases.
Whisk the egg whites until they form stiff peaks and leave to one side.
Beat the butter and icing sugar together until light and fluffy.With the flour in a separate bowl, coat the blueberries in the flour and leave to one side.
Combine the remaining flour and ground almonds with the butter mixture and mix well.Add in the blueberries and mix.
Carefully fold in the egg whites using a metal spoon.
Fill the cases to halfway and bake for 15 minutes.Allow to cool completely before decorating.
Devil’s Food Chocolate Cake
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makes 24 cupcakes / 350 degree oven
2 cups flour2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter2 teaspoons vanilla2 eggs
Preheat oven to 350 degrees.
1. Measure out everything but the eggs directly into your mixer bowl.
2. Mix on low speed just until incorporated.
3. Beat on high speed for 2 minutes.
4. Add eggs, beat on high speed again for 2 minutes.
Measure out into cupcake pan lined with cupcake papers. A 2″ ice cream scoop works great for this. Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting.
Chocolate Buttercream
enough to lightly frost 24 cupcakes
1 stick butter1/2 cup cocoa
4 cups confectioner’s sugar~
1/4 cup milk
1. Beat butter on high for about 30 seconds until soft.
2. Add cocoa and 1 cup of sugar and beat until incorporated
3. Add half of the milk and the remainder of sugar and beat until incorporated.
4. Continue to add milk until you get to the consistency you want.
AssembleThere are many ways to go here, in this case, I simply piped the frosting onto the cupcakes with a large star tip.
Old-Fashioned Chocolate Cupcakes~
30 regular cupcakes / 375 degree oven
1 cup (2 sticks) butter, room temp
2-1/2 cups sugar
4 large eggs, room temp
1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsweetened cocoa powder
1 cup milk
2 teaspoons vanilla
1. Preheat oven to 375 degrees.
2. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
3. Add eggs, one at a time, beating until well combined.
4. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
5. Measure out the milk and vanilla and stir to combine
6. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
7. Scoop batter into cupcake cups about 1/2’s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.
Note: As mentioned previously with this recipe, if you overfill the cupcakes, they will overflow and then sink.
To be on the safe side I am now recommending that you fill the cupcakes 1/2 full. With a big batch you may still have some problems with one or two of them, but the majority should work out just fine.
Your oven must be for sure hot enough, so it doesn’t hurt to get an oven thermometer and make sure it’s at the correct temperature.
These cupcakes are temperamental, but the resulting cake is worth it.
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makes 24 cupcakes / 350 degree oven
2 cups flour2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter2 teaspoons vanilla2 eggs
Preheat oven to 350 degrees.
1. Measure out everything but the eggs directly into your mixer bowl.
2. Mix on low speed just until incorporated.
3. Beat on high speed for 2 minutes.
4. Add eggs, beat on high speed again for 2 minutes.
Measure out into cupcake pan lined with cupcake papers. A 2″ ice cream scoop works great for this. Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting.
Chocolate Buttercream
enough to lightly frost 24 cupcakes
1 stick butter1/2 cup cocoa
4 cups confectioner’s sugar~
1/4 cup milk
1. Beat butter on high for about 30 seconds until soft.
2. Add cocoa and 1 cup of sugar and beat until incorporated
3. Add half of the milk and the remainder of sugar and beat until incorporated.
4. Continue to add milk until you get to the consistency you want.
AssembleThere are many ways to go here, in this case, I simply piped the frosting onto the cupcakes with a large star tip.
Old-Fashioned Chocolate Cupcakes~
30 regular cupcakes / 375 degree oven
1 cup (2 sticks) butter, room temp
2-1/2 cups sugar
4 large eggs, room temp
1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsweetened cocoa powder
1 cup milk
2 teaspoons vanilla
1. Preheat oven to 375 degrees.
2. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
3. Add eggs, one at a time, beating until well combined.
4. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
5. Measure out the milk and vanilla and stir to combine
6. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
7. Scoop batter into cupcake cups about 1/2’s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.
Note: As mentioned previously with this recipe, if you overfill the cupcakes, they will overflow and then sink.
To be on the safe side I am now recommending that you fill the cupcakes 1/2 full. With a big batch you may still have some problems with one or two of them, but the majority should work out just fine.
Your oven must be for sure hot enough, so it doesn’t hurt to get an oven thermometer and make sure it’s at the correct temperature.
These cupcakes are temperamental, but the resulting cake is worth it.
Friday, 14 May 2010
BEST NO BAKE CHEESECAKE
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Bahan-bahannya
3 cawan biskut digestive, dihancurkan
2/3 cawan gula perang, dipadatkan
¾ sudu teh serbuk kayu manis
2/3 cawan mentega, dicairkan
250G(8 oz) krim keju
2 sudu makan chocolate emulco
2 sudu besar serbuk gelatin
½ cawan air panas
2 cawan krim putar
2/3 cawan gula
1 tin strawberi topping
Cara-caranya
1. Dalam mangkuk yang kecil, campurkan biskut digestive, gula perang dan serbuk kayu manis. Masukkan mentega cair dan gaul sehingga sebati. Tekan adunan ini ke dasar loyang springform berukuran 9 inci. Sejukkan sehingga biskut keras sedikit.
2. Dalam mangkuk mixer, masukkan whipped cream dan pukul dengan kelajuan laju sehingga ia kental. Angkat dan ketepikan.
3. Serbuk gelatin dicampurkan dengan air panas dan dikacau sehingga ia larut. Ketepikan.
4. Pukul krim keju, gula, chocolate emulco sehingga sebati. Masukkan bancuhan gelatin yang telah disediakan tadi dan pukul sehingga sebati.
5. Akhir sekali masukkan krim putar dan pukul adunan sehingga ia sebati dan rata.
6. Tuang adunan keatas biskut yang telah disediakan dan sejukkan didalam peti sejuk selama berapa jam atau semalaman. Sebelum dihidang tuangkan topping strawberi dan kemudian keluarkan cheesecake dari loyang springform.
NOTA: Sekiranya anda inginkan cheesecake perasa original gantikan 2 sudu makan chocolate emulco dengan 2 sudu makan jus lemon. Dan boleh juga gunakan topping blueberi.Bergantung kepada jenis krim putar yang anda gunakan, sekiranya cheesecake anda agak tidak mengeras dan mantap, boleh masukkan kedalam freezer selama 1 jam dan kemudian keluarkan dan potong dan hidangkan.
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Bahan-bahannya
3 cawan biskut digestive, dihancurkan
2/3 cawan gula perang, dipadatkan
¾ sudu teh serbuk kayu manis
2/3 cawan mentega, dicairkan
250G(8 oz) krim keju
2 sudu makan chocolate emulco
2 sudu besar serbuk gelatin
½ cawan air panas
2 cawan krim putar
2/3 cawan gula
1 tin strawberi topping
Cara-caranya
1. Dalam mangkuk yang kecil, campurkan biskut digestive, gula perang dan serbuk kayu manis. Masukkan mentega cair dan gaul sehingga sebati. Tekan adunan ini ke dasar loyang springform berukuran 9 inci. Sejukkan sehingga biskut keras sedikit.
2. Dalam mangkuk mixer, masukkan whipped cream dan pukul dengan kelajuan laju sehingga ia kental. Angkat dan ketepikan.
3. Serbuk gelatin dicampurkan dengan air panas dan dikacau sehingga ia larut. Ketepikan.
4. Pukul krim keju, gula, chocolate emulco sehingga sebati. Masukkan bancuhan gelatin yang telah disediakan tadi dan pukul sehingga sebati.
5. Akhir sekali masukkan krim putar dan pukul adunan sehingga ia sebati dan rata.
6. Tuang adunan keatas biskut yang telah disediakan dan sejukkan didalam peti sejuk selama berapa jam atau semalaman. Sebelum dihidang tuangkan topping strawberi dan kemudian keluarkan cheesecake dari loyang springform.
NOTA: Sekiranya anda inginkan cheesecake perasa original gantikan 2 sudu makan chocolate emulco dengan 2 sudu makan jus lemon. Dan boleh juga gunakan topping blueberi.Bergantung kepada jenis krim putar yang anda gunakan, sekiranya cheesecake anda agak tidak mengeras dan mantap, boleh masukkan kedalam freezer selama 1 jam dan kemudian keluarkan dan potong dan hidangkan.
KEK GULUNG NUTELLA
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Bahan-bahannya
25g air sejuk ( dari peti ais)
60g tepung jagung
185g gula caster
100g tepung gandum
30g ovelette
1 sudu teh baking powder
10 biji kuning telur
6 biji putih telur
100g mentega cair
1 botol Nutella
Cara-caranya
Acuan untuk kek gulung 8X8 atau 10x10in(Alaskan loyang dengan kertas kek. Sapukan sekililingnya dengan mentega dan taburkan sedikit tepung)Satukan semua bahan kecuali mentega cair dan Nutella.
Pukul dengan high speed sehingga menjadi putih dan gebu. Masukkan mentega cair dan dipukul lagi sehingga kembang. Bahagi ke beberapa bahagian dan warnakan mengikut kegemaran anda.
Masukkan adunan ini kedalam piping bag berasingan dan picitkan adunan ini keatas loyang . Berjalur-jalur mengikut susunan warna yang anda minati.
Ratakan. Bakar dalam ketuhar dengan kepanasan 160 darjah.
Ketuhar hendak lah di panaskan dahulu sekurang-kurangnya 30minit sebelum digunakan.Setelah masak, keluarkan dari ketuhar dan biarkan sehingga ia sejuk. Keluarkan dari acuan dan buangkan kertas nya lalu sapukan permukaannya dengan Nutella sehingga rata. Kemudian gulung dengan cermat. kukus dengan kertas kek atau plastic wrap.
Simpan didalam peti sejuk.Apabila hendak dihidangkan, keluarkan dan dipotong bulat-bulat.
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Bahan-bahannya
25g air sejuk ( dari peti ais)
60g tepung jagung
185g gula caster
100g tepung gandum
30g ovelette
1 sudu teh baking powder
10 biji kuning telur
6 biji putih telur
100g mentega cair
1 botol Nutella
Cara-caranya
Acuan untuk kek gulung 8X8 atau 10x10in(Alaskan loyang dengan kertas kek. Sapukan sekililingnya dengan mentega dan taburkan sedikit tepung)Satukan semua bahan kecuali mentega cair dan Nutella.
Pukul dengan high speed sehingga menjadi putih dan gebu. Masukkan mentega cair dan dipukul lagi sehingga kembang. Bahagi ke beberapa bahagian dan warnakan mengikut kegemaran anda.
Masukkan adunan ini kedalam piping bag berasingan dan picitkan adunan ini keatas loyang . Berjalur-jalur mengikut susunan warna yang anda minati.
Ratakan. Bakar dalam ketuhar dengan kepanasan 160 darjah.
Ketuhar hendak lah di panaskan dahulu sekurang-kurangnya 30minit sebelum digunakan.Setelah masak, keluarkan dari ketuhar dan biarkan sehingga ia sejuk. Keluarkan dari acuan dan buangkan kertas nya lalu sapukan permukaannya dengan Nutella sehingga rata. Kemudian gulung dengan cermat. kukus dengan kertas kek atau plastic wrap.
Simpan didalam peti sejuk.Apabila hendak dihidangkan, keluarkan dan dipotong bulat-bulat.
KEK KEJU KAROT
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Bahan A
125 gm cream cheese - dilembutkan pada suhu bilik
150 gm mentega - dilembutkan pada suhu bilik
230 gm gula castor5 biji telur
Bahan B
230 gm tepung gandum1 sudu teh baking powder - kedua bahan ini diayak
Bahan C
50 gm parutan lobak merah - perah buang airnya1 sudu teh esen vanila
Cara menyediakannya
Panaskan suhu pada 170'C.Putar bahan A hingga ia menjadi berkrim. Masukkan gula castor dan putar hingga ia kembang. Masukkan telur sebiji demi sebiji dan putar lagi hingga ia gebu.
Tuangkan bahan B sedikit demi sedikit menggunakan kelajuan perlahan sahaja. Masukkan
parutan lobak merah dan esen vanila.Bakar secara bain marie (iaitu meletakkan bekas kek di dalam bekas yg berisi air) selama 60 minit @ sehingga masak.
Sejukkan terlebih dahulu sebelum dipotong
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Bahan A
125 gm cream cheese - dilembutkan pada suhu bilik
150 gm mentega - dilembutkan pada suhu bilik
230 gm gula castor5 biji telur
Bahan B
230 gm tepung gandum1 sudu teh baking powder - kedua bahan ini diayak
Bahan C
50 gm parutan lobak merah - perah buang airnya1 sudu teh esen vanila
Cara menyediakannya
Panaskan suhu pada 170'C.Putar bahan A hingga ia menjadi berkrim. Masukkan gula castor dan putar hingga ia kembang. Masukkan telur sebiji demi sebiji dan putar lagi hingga ia gebu.
Tuangkan bahan B sedikit demi sedikit menggunakan kelajuan perlahan sahaja. Masukkan
parutan lobak merah dan esen vanila.Bakar secara bain marie (iaitu meletakkan bekas kek di dalam bekas yg berisi air) selama 60 minit @ sehingga masak.
Sejukkan terlebih dahulu sebelum dipotong
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