FAMOS AMOS COOKIES-RIMAS RCP

Ingredients 250g salted butter,softened (i used SCS) 200g light brown sugar 1/4 tsp salt (i didnt add) 1/2 tsp coffee oil 1 egg 1 tsp vanilla extract 1/4 cup oats,processed to bits in a chopper (i used nestum) 1/4 cup ground almonds 1/2 cup of your favourite nuts,chopped finely (optional)(i used whole cashew nuts.. toasted) 1 pack of Nestle Tollhouse semi-sweet chocolate chips OR chocolate chunks (ran out of Tollhouse - I used dark chocolate chip bought fm Bagus) 300g self-raising flour (i used plain flour with 1/2tsp of baking powder)

Method This is the most important step,at least 2 hours before,or the night before,beat the egg with the vanilla and the coffee oil to infuse or you can do this the night before,refrigerate it then bring it to room temperature before baking. Preheat oven to 160C. To the softened butter,beat in the sugar and the salt to combine. Beat in the egg and stir in the processed oats,ground almonds,optional chopped nuts and the chocolate chunks. Sift the flour and fold it in,this dough will not be too stiff but not too wet either.

For small cookies,place half-tsp of the dough,spaced slightly apart on the cookie sheet and bake for 9 to 10 minutes. For large cookies, place rounded tbsp of the dough spaced apart on the cookie sheet and bake for 20 to 22 minutes. Cool completely and let it sit overnight in an airtight container,this is for the flavour and fragrance to develop further. Note: I baked mine for 10mins cos hb prefers the semi chewy type of cookie (If it was up to him he would say "no need to bake, just put the cookie dough into a Tupperware...") note to myself: it will look alike kinda mak itam's choc chip

DANISH BUTTER COOKIES-RIMAS RCP

Ingredien ts 75g butter 50g fine sugar 1/4 tsp salt 1 egg yolk + 1/2 tsp vanilla essence (lightly beaten) 150g cake flour (remove 1 tbsp) pinch of baking powder 1 tbsp skim milk powder 1 egg white Dry Demerara sugar for sprinkling Meth od 1. Cream butter, sugar and salt with electric beater till pale and fluffy. 2. Add in egg yolk and beat till well incorporated. 3. Sieve in the flour and baking powder, add in the milk powder, use the lowest speed of your electric beater to combine. Mixture will be bread-crumbs like and will form a dough easily. 4. Put dough into a plastic bag and roll it into a flat sheet as in Photo 5. Chill in the fridge till harden before cutting out the cookie. 5. Cut out cookie with cutter. Brush on some egg white and sprinkle dry demerara sugar on the surface. 6. Bake on a lined tray at 180C for 10 minutes in the middle rack and shift to the upper rack and bake a further 2 - 3 minutes to get the golden brown color. (i baked mine at 170C for 8mins)

Notes: 1. The sprinkling of the dry demerara sugar is optional. If you omit this step, please increase sugar to 60g. 2. Please really only use a pinch of baking powder as you don't want the cookie to be out of shape when it is baking in the oven. 3. Chill the dough again if it is too soft to be cut out. source: bisousatoi.com

ORANGE POUND CAKE

RESEPI MAT GEBU

225 g mentega atau marjerin 1 1/2 cawan gula halus 4 biji telur Gred A, diasing kan putih dan kuning 2 cawan tepung naik sendiri (self-raising flour) diayak 2 biji oren, diparut kulitnya dan perah kan jusnya.

Cara-cara

1. 2.

Pukul mentega/merjerin dengan gula hingga kembang atau hingga gula hancur. Masukkan parutan Masukkan kuning telur satu persatu sambil terus memukul hingga habis. Terus memukul hingga

kulit oren terus memukul. gebu. 3. Masukkan tepung yang telah diayak sedikit demi sedikit berselang seli dengan jus oren tadi. Gaul hingga rata. Ketepikan. 4. Dalam bekas lain pukul putih telur hingga kemabng dan pekat. Kaupkan putih telur ke dalam adunan kek sambil digaul sehala hingga sebati (jangan terlebih gaul). 5. Tuangkan adunan ke dalam tin kek yang telah disapu mentega dan dialas kertas pada dasar tin. Bakar dalam oven yg terlebih dahulu dipanaskan pada suhu 175C selama 40 minit. Suhu bergantung pada oevn masing-masing. 6. Sejukkan kek sebentar sebelum dikeluarkan dari acuan sesuai untuk minum petang. *BIAR BETUL2 SEJUK BARU KUAR DR LOYANG

BLENDED ORANGE CAKE Bahan-bahan ( loyang 9 inc ) 1 bji buah limau - ita tambah 1 biji lagi parutan kulit orange 1 cawan minyak 2 cawan gula halus - ita letak 1 1/2 cwn 3 biji telur 2 cawan tepung gandum* 1 sb baking powder* ( *diayak bersama ) hasue tambah sedikit pewarna oren ita tambah 1 sudu besar orange sunquic Cara-cara Cuci buah limau,potong dan buang biji dan urat putih di tengah2.Potong lagi buah limau kecil2 bersama kulitnya sekali. Masukkan kedalam blender bersama,minyak,gula dan telur dan kisar hingga halus. Tuang bahan yang dikisar kedalam mangkuk dan masukkan campuran tepung sedikit2 sambil dikacau sebati. Tuangkan adunan kedalam loyang yg beralas dan gris. Bakar pd suhu 170C selama 40 min hingga 1 jam atau hingga masak.

RED VELVET- KAK ITA& RIMA

Ingredients 1 1/4 cup sifted flour 1/2 tsp baking powder 1/2 tsp salt 1 tbsp cocoa powder - i used berry callebaut 1 tbsp red colouring - I used 1 1/2 tsp wilton red paste(no taste) 1/4 cup soft unsalted butter - 57g 3/4 cup sugar 1 egg 1/2 tsp vanilla extract 1/2 cup buttermilk - I used 1/2 cup whole milk plus 1/2 tbsp vinegar/lemon 1/2 tsp vinegar - i used heinz distilled white vinegar 5% 1/2 tsp baking soda Cream cheese frosting 125g cream cheese 50g unsalted butter 110g powdered sugar - i reduced it to 80g 1 cup fresh cream, whipped until stiff - i used double cream Method 1. Preheat oven to 175 degrees Celsius. 2. In one container, sieve flour, baking powder and salt. Set aside. 3. In a small container, combine cocoa powder and red coloring and stir well until form a paste (I added a little water). 3. Using a stand mixer, beat butter with sugar until light and fluffy. Add the egg, beat until blended. Add the vanilla extract and cocoa powder mixture, beat until well blended. 4. Add in sifted flour and buttermilk alternately. Beginning and ending with flour. (F-M-F-M-F) 5. In a small bowl, combine vinegar and baking soda and add it to ur batter. Stir well with a spatula. Pour into a 6" baking pan and bake it for 50mins or until cooked. 6. Let cool on wire rack. 7. Once cool, slice cake into two and spread cream cheese filling.. top it with the rest of ur cream cheese too... chill for a few hrs..

Cream Cheese frosting: 1. Beat cream cheese with butter until soft. 2. Turn mixer to low speed, add powdered sugar a little at a time. Whisk until well blended. 3. Add whipped cream, stir through with a spatula.

EASY CHOC CAKE

Bahan A 2 cwn tepung gandum/superfine cwn serbuk koko 2 sudu kecil soda bikarbonat 2 sudu kecil b.powder Bahan B 2 cwn gula castor 1 cwn susu cair 1 cwn myk masak @ butter dicairkan (saya guna butter) 1 cwn air panas suam 1 sudu besar coklat emulco 3 biji telur Cara-Cara 1. Ayak Bhn A, ketepikan 2. Campur semua Bhn B dan kacau sebati (guna whisker aje) 3. Masukkan Bhn A ke dlm bahan B dan gaul rata 4. Bakar 50-1 jam, suhu 150C, api atas bawah atau sehingga masak. 5. Guna loyang 8x8 Topping mudah tapi sedap 1/2 cwn serbuk koko 1 cwn gula 2 1/2 cwn air (saya guna susu cair) 1/2 cwn tpg jagung 2 sudu besar majerin/ butter Cara- Cara 1. Masuk semua bhn dlm bekas dan masakkan atas dapur dngan menggunakan api kecil, sentiasa dikacau. Bila dah siap, sejukkan sebentar dan sapu terus disekeliling kek. Hias ikut kreativiti masing2.

CARROT CAKE

Bahan- Bahan 2 1/2 cwn tepung naik sendiri 1 1/2 sudu kecil baking powder 1 sudu kecil soda bicarbonate 1 1/4 sudu kecil serbuk kayu manis Secubit garam halus 3 /4 cwn gula perang halus- Yatie guna 1 cwn 3/4 cwn (atau kurang) gula castor- Yatie guna 1/2 cwn je 4 biji telur 1 cwn minyak jagung/masak 100gm mentega, dicairkan 2 cawan lobak merah, diparut 30gm hazelnut (Boleh ganti dengan kekacang lain... )- yg ni Yatie tak letak CREAM CHEESE TOPPING: 250gm cream cheese- Yatie tambah 125 gm lagi 4 sudu besar butter 1/3 cwn gula icing, diayak 1 sudu kecil jus lemon

*Cara2nya=> Campurkan kesemua bahan dan pukul sehingga lembut dan gebu. Sapu atas kek yg telah sejuk tadi. Hias ikut kreativiti masing2. Cara Membuat Kek 1. Ayak bersama tepung, baking powder, soda bicarbonate dan garam halus. Masukkan ke dalam mangkuk pengadun. 2. Masukkan kesemua bahan lain. 3. Putar adunan pada kelajuan perlahan untuk beberapa saat dan kemudian kelajuan sederhana untuk selama dua minit. 4. Lengser loyang 9 inci dengan sedikit mentega dan alas dengan kertas. Tuang adunan. 5. Bakar pada suhu 180 darj cel selama 45min ke 1 jam ikut oven masingmasing. 6. Sejukkan kek dan hias dengan cream cheese frosting. 7. Bila dah siap sapu cream cheese frosting atas permukaan kek, saya letakkan kek tadi ke dlm petisejuk selama 1 jam. Biar beku sedikit permukaan cream cheese tadi dan mudah utk memotongnya. Selamat Mencuba....

MASTERCHEF RECIPE UDANG,KETUMBAR,MINYAK, GARAM

1. 2. 3.

Ambil udang dan bersihkannya Ambil udang tersebut dan perap ia di dalam pes yang dibuat selama 10 minit Ambil udang yang diperap dan panggang hingga warnanya keemasan

BAHAN-BAHAN-CEVICHE UDANG EPAL

Udang

Epal Jus lemon Lada benggala merah, hijau, kuning (dipotong dadu) Garam Gula

CARA-CARA MEMASAK:
1. 2. 3. 4. Bersihkan udang dan potongnya menjadi kuib besar Goreng kuib udang itu sehingga separuh masak Udang akan dimasak lagi di dalam jus lemon Campur semua bahan di dalam balang dan biarkan ia perap

BAHAN-BAHAN: MINYAK LADA

Lada kering Minyak Garam

CARA-CARA MEMASAK:
1. Masukkan lada, minyak, garam kisar hingga lumat

Notes: macam udang grill dgn salsa

RED VELVET RIMAS RECIPE

1 1/4 cup sifted flour 1/2 tsp baking powder 1/2 tsp salt 1 tbsp cocoa powder - i used berry callebaut 1 tbsp red colouring - I used 1 1/2 tsp wilton red paste(no taste) 1/4 cup soft unsalted butter - 57g 3/4 cup sugar 1 egg 1/2 tsp vanilla extract 1/2 cup buttermilk - I used 1/2 cup whole milk plus 1/2 tbsp vinegar/lemon 1/2 tsp vinegar - i used heinz distilled white vinegar 5% 1/2 tsp baking soda Cream cheese frosting 125g cream cheese 50g unsalted butter 110g powdered sugar - i reduced it to 80g 1 cup fresh cream, whipped until stiff - i used double cream

Method 1. Preheat oven to 175 degrees Celsius.

2. In one container, sieve flour, baking powder and salt. Set aside. 3. In a small container, combine cocoa powder and red coloring and stir well until form a paste (I added a little water). 3. Using a stand mixer, beat butter with sugar until light and fluffy. Add the egg, beat until blended. Add the vanilla extract and cocoa powder mixture, beat until well blended. 4. Add in sifted flour and buttermilk alternately. Beginning and ending with flour. (F-M-F-M-F) 5. In a small bowl, combine vinegar and baking soda and add it to ur batter. Stir well with a spatula. Pour into a 6" baking pan and bake it for 50mins or until cooked. 6. Let cool on wire rack. 7. Once cool, slice cake into two and spread cream cheese filling.. top it with the rest of ur cream cheese too... chill for a few hrs.. slice and and oh la la hehhe Cream Cheese frosting: 1. Beat cream cheese with butter until soft. 2. Turn mixer to low speed, add powdered sugar a little at a time. Whisk until well blended. 3. Add whiped cream, stir through with a spatula.

SCONE-RIMAS Ingredients plain flour, for dusting 3 cups self-raising flour 80g butter, cubed - i used scs unsalted butter and added 1tsp of salt 1 to 1 1/4 cups milk - i used 1 1/4 cups of milk 1/2 cup of dried cranberries jam and whipped cream, to serve Method Preheat oven to 200C. Lightly dust a flat baking tray with plain flour. Sift self-raising flour into a large bowl. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs. Add cranberries. Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don't knead dough too much or scones will be tough). Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour (i brushed milk and sprinkle a little sugar). Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with jam and cream.

So how abt baking urself scones to go along with ur cup of hot tea and pretending ur on Mt Dandenong hahaha.. thats me.. right now! ahaks - a woman can only dream huhu

By the way... good scones should go with good jam... when buying commercially made jam, what I like a lot and I usually get it from TESCO in Malaysia... are the SCHWARTAU branded jams.. goes well with scones and croissants as well as just on normal bread... (the best in my opinion is the wild berry jam)...

PAVLOVA Ingredients for the passion fruit sauce 150 gm passion fruit flesh 50 gm granulated sugar 20 gm water 2 gm cornflour To make the Passion Fruit Sauce, in a small saucepan, place the passion fruit flesh, water, sugar and cornflour, well mixed. Cook over a low heat until the sugar dissolved. Bring the sauce to the boil, stirring occasionally, then cover the pan and remove from the heat. Let cool and chill for 12 hours until cold.

Ingredients 150ml eggwhite (approximately 4 eggs) 1 cup (220g) caster (superfine) sugar 2 tbsp cornflour (cornstarch), sifted 2 tsp white vinegar 1/2 tsp vanilla extract (if u wish to hv a white Pavlova .. omit vanilla ok) 1 cup (250ml) single (pouring) cream 1/2 cup passionfruit pulp (approximately 4 passionfruit) 250g strawberries, hulled and halved (I used strawberries, raspberries, blueberries and mangoes)

Method Preheat oven to 150C (300F). Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy. Add the cornflour and vinegar and whisk until just combined. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper. Reduce oven to 120C (250F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven. Whisk the cream until soft peaks form. Spread over the Pavlova, top with passionfruit and strawberries and serve immediately. Serves 810.

OR Line a baking sheet with non-stick baking paper. Use a 6cm diameter cake ring to outline 18 circles and turn the baking paper over (so the meringue does not touch the pencil marks. Spoon the egg white mixture into a piping bag fitted with No. 9 nozzle. Pipe 18 swirls following the outlines on the marked paper. Pipe flowers along edges of swirls on to each meringue..

Ok i hv to go.. i hv to pipe fillings on all my 200 oadd macs and also bake one more layer cake for a customer bef sending it off to Goodwood Park Hotel.. hv a fun day everyone! Note:

* Youll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted. * The low heat puffs up the meringue while the long cooking time dries it out to give you a lovely crisp shell. * Store your pavlova, undressed, in an airtight container at room temperature for up to 5 days.

APPLE CRUMBLE PIE

Ingredients Crust 190g flour 40g caster sugar 1/4 tsp salt 120g butter 1 egg yolk Filling 5 green apples (pealed, diced ) - i sliced 2 tbsp butter 100g sugar 40g raisins 1/2 tsp cinnamon powder 2 tbsp plain flour Crumble 150g plain flour 40g sugar 1/4tsp salt 75g butter

Method 1. To make crust, combine flour, sugar and salt. Rub in butter.. add in egg yolk to form dough. Refrigerate. 2. To make filling, heat up frying pan to melt butter and sugar. Add in apple dices and raisins. Stir fry until apples are tender. Add in cinnamon powder and flour, stir well and dish up. Leave to cool. 3. Roll out dough and press into pie mould. Trim off edge. Spoon in filling. 4. To make crumble, combine flour, sugar and salt. Rub in butter until resembles bread crumbs. Sprinkle on top of pie. 5. Bake on preheated oven at 180C for 25 to 30 mins or until cooked.

It wasnt a "challenging" recipe but it sure satisfied my cravings.. yumms! Bake it and u will know the difference :op

Note: I used cold cubed unsalted butter for my crust and also for my crumble.. work fast and if possible do not let ur butter melt while doing the rub in method.. as for the filling.. Do not panic if ur sugar and butter harden after u add ur diced apples.. keep on stirring till it melts again..

KIWI PANNA COTTA source : Gert (Mango Panna Cotta) diolah : K.Nor@SecubitGaram Bahan2: 9gm gelatin (lebih kurang 1 sudu besar dan di lebih sket) 4 sudu besar air 2 cawan susu segar/fresh milk 1/4 cawan gula 1 sudu teh vanila 3 biji buah kiwi ~ blend utk dijadikan puri + 3 sudu besar gula Cara2: 1. Masukkan gelatin ke dalam air dan biarkan mengembang. 2. Masukkan susu dan gula ke dalam periuk dan masak dgn api sederhana hingga susu di bahagian tepi periuk mengeluarkan buih2 kecil. 3. Padamkan api dan masukkan adunan gelatin dan kacau sehingga gelatin larut sepenuhnya. 4. Tuangkan ke dalam ramakin atau gelas yg sesuai. Boleh juga jika nak masukkan sedikit potong buah kiwi ke dalamnya. 5. Sejukkan dalam peti ais lebih kurang 5 - 6 jam. 6. Tuangkan puri kiwi keatasnya dan bolehlah dihidangkan. ** updated: K.Nor lupa nak mention yg K.Nor ada masukkan 3 sudu besar gula masa blend kiwi. Ni supaya puri kiwi yg dihasilkan tak terlalu masam. *****Kak nor kata..kalau nak warna hijau kiwi tuh mengancam..titik kan sedikit pewarna hijau dlm puree..nampak tak puree kiwi haku tuh warna dia dah lebam..hehehe..

PAVLOVA-NANI ROSTAM
When preparing a Pavlova recipe, the most important thing is to have scrupulously clean utensils, free of grease or egg shell. The success of the meringue depends on it. It is also important that the egg whites are at room temperature before beating them. Pavlovas have a habit of deflating and forming cracks when you open the oven. Don't be disheartened, just make some extra whipped cream to fill in the hole if this happens. It will still be a spectacular dessert. If you use bananas in the topping, toss them in lemon juice to stop them going brown. View Pavlova step-by-step instructions. Prep Time: 40 minutes Cook Time: 1 hour, 15 minutes Total Time: 1 hour, 55 minutes Ingredients: 4 large egg whites at room temperature 1 cup of Castor sugar, also known as "Berry sugar" 1 tsp of white vinegar 1/2 Tbsp of cornstarch 1/2 tsp of pure vanilla extract 1/2 cups of whipping cream Fresh fruit such as strawberries, raspberries, kiwi fruit, passionfruit, bananas, blueberries 1 Tbsp fresh lemon juice Preparation: Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil). Set aside. In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks. Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks. Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again. Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle. Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish egg shell color. Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly. Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.

Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing. Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.

CHEEZY RED VELVET-KUKUS (KONGSI RESEPI)

Bahan A 1 1/2 cwn gula kastor/granulated sugar - bleh kurangkn ckit klau nk 225ml minyak masak 3 biji telur Gred B sedikit esen vanila Bahan B 225ml susu segar dlm kotak/susu cair 1 1/2 sudu besar pewarna merah pekat 1 sudu teh cuka - satukan bersama Bahan C 2 1/2 cwn tepung gandum 3 sudu besar serbuk koko 2 sudu teh baking powder - ayak bersama Bahan Cheese 250gm cream cheese 1/4 cwn gula kastor 1 biji telur Gred B 2 sudu besar susu segar/cair sedikit esen vanila 1 sudu besar tepung jagung Cara2 Cara2 1. Satukan bahan cheese & pukul hgga kembang & lembut 2. Satukan Bahan A dlm mangkuk & kacau sebati. Kacau guna sudu je.. 3. Masukkn B & C ke dlam Bahan A dlam Langkah 2 td. Masukkan secara berselang-seli. tepung, susu, tepung, susu & akhir sekali tepung. Kaup balikkan hgga sebati 4. Tuang adunan kek ke dalam loyang yg telah digris & dialas ngn kertas 5. Tuang plak adunan cheese. Ratakan 6. Kukus selama 1 jam @ hgga kek masak sepenuhnya... resepi asal kena bakar. Loyang kek kena tutup ngn aluminium foil. Penutup kukusan pn kena balut ngn kain bersih.

PRETZEL..
Bahan A: 300 ml air 4 1/2 cwn tpg gandum (ayak) 3 tbsp marjerin 1/4 tsp garam 1 bungkus mauripan (11 gm) Bahan B:utk rendam adunan 4 cwn air 5 tbsp baking soda Uli bahan A (kalau adunan melekat ditangan boleh tambah tpg sikit...jgn terlebih nnt susah nak roll) Setelah siap uli biar adunan naik 2x ganda Tumbuk adunan utk keluarkan angin kemudian bolehlah di gulungkan memanjang dan bentukkan Siap bentuk biarkan 1/2 jam baru di rendam dlmair baking soda selama 3-5 saat.. (pastikan baking soda larut dahulu dan air hampir mendidih baru celup adunan) Angkat letak atas loyang sapu marjerin (xmau bg lekat bila masak nnt) Bakar 210-220..5-7 min atau keperangan.. *dah masak sapu karamel ..honey..choc..tabur kekacang kesukaan

FANCY COOKIES
bhn2: 250g buttter 50g gula kaster 1 biji telur 1 biji kuning telur 300g tepung gandum 1 sudu mkn tepung jagung 100g serbuk badam 1 sd teh esen vanilla cara membuatnya : - putar butter bersama gula hingga kembang - msukkn telur & esen vanila.putar sehingga sebati - msukkn tepung & serbuk badam. uli sehingga menjd doh - canai doh setebal 6mm dan tekan ngan penerap biskut. - bakar selama 20minit pd suhu 150'c - sejukkn sblm diangkat untuk royal icing : 1 biji putih telur - lebihan dr biskut td 200g gula icing - nk kurangkkn pun boleh 1sd teh perahan lemon - putar putih telur hingga soft peak - msukkn gula & air lemon td & putar hingga menjd stiff peak. - msukkn pewarna yg disukai.. * dh hias 2 msuk dlm oven blk dlm 5mnit.klu x msuk takut bebdk skit perut pulak mkn telur x msk...

OATMEAL & BERRY COOKIES (MENGHASILKAN 130-140) BAHAN2NYA 200 G BUTTER 150 G BROWN SUGAR 100 G GULA KASTOR 2 BIJI TELUR GRED B 400 G TEPUNG GANDUM (DIAYAK) 10 G BAKING SODA (DIAYAK) 100 G BIJIRAN OAT 160 G HIRISAN BADAM (SLICE ALMOND) NAK PAKAI KACANG LAIN PUN BOLE (BAKAR DULU SEBENTAR SELAMA 5 MINIT PADA SUHU 180C) 100 G CRANBERI KERING 100 G CORNFLAKES CARA2NYA 1. PUKUL BUTTER DAN KEDUA GULA SEHINGGA KEMBANG. 2. KEMUDIAN MASUKKAN TELUR SATU PERSATU DAN PUKUL LAGI. 3. MASUKKAN PULA TEPUNG, BAKING SODA, OAT, BADAM, CRANBERI DAN CORNFLAKES. GAUL HINGGA SEBATI. 4. AMBIL DOHBENTUKKAN BULAT DAN TEKAN DENGAN KEDUA TAPAK TANGAN TUK MELEPERKAN NYA. 5. SUSUN DI ATAS DULANG PEMBAKAR DAN BAKAR PADA SUHU 170C SELAMA 10-12 MINIT ATAU HINGGA MASAK BERGANTUNG KEPADA OVEN MASING2.

KEK PANDAN LAYER

200 gm tepong gandum * 2 sudu besar susu tepong* 1 sudu kecik baking powder* 6 biji telor 2 sudu besar ovellate 120 gm gula halus 2 sudu besar pes pandan 120 ml minyak masak satukn bhn yg bertanda* n asingkn... pukul telor, gula, ovellate n pes pandan sampai kembang n berkerim....(betul2 kembang tau) pastu msukn bhn yg betnda* pukul sebati last sekai msukn minyak n kuap balikn sahaja.... barak pd suhu 180 selama 1 jam(brgantung pd oven masing2..) lepas kek masak hendaklah diterbalikn adai jaring besi lau x kek jd bantat...

bhn2 ntk kastad... 1130 air yg dibancuh ngan 2 peket santan serbuk... 225 gm gula biasa 10gm serbuk jelly/agar2 100gm tepong hoen kwee(hijau) 2sedu besar pes pandan.. campurn semua n masak atas api perlahan sampai likat n berkilat.... dah masak blhlah di layer kt kek.... siap.... sejukn dlm peti ais... bila dah betul2 sejuk bru diterbalikn... n hiasa ngan kelapa kering....

Cinnamon Roll-juicycafe.blogspot.com

Bahan2 doh.. 100 gm air putih 100 gm susu segar 400 gm tepung protin tinggi - ayakkan* 100 gm tepung whole wheat* 50 gm susu tepung* 50 gm gula castor* 11 gm yis* 5 gm bread improver* 5 gm bread softener* - *bahan2 kering 5 gm garam 1 sdk jus lemon 2 biji telur - pukul sedikit 100 gm butter

Bahan2 inti.. 30 gm butter - utk dsapu 40 gm gula perang* 1 1/2 sdb ground cinnamon* 1/2 sdk ground nutmeg* - *satukan dan gaul rata 100 gm kismis 7 biji ceri - belah dua Bahan2 glaze.. 150 gm gula aising - ayakkan* 1 sdk esen vanilla* 5 sdb susu segar* - *satukan dan gaul rata - masuk dalam piping bag Cara2nya.. KAEDAH TANGAN 1. Dalam mixer, masukkan air, susu dan bahan2 kering, pukul sehingga rata. 2. Masukkan garam, jus lemon dan telur, pukul lagi. 3. Masukkan butter dan terus pukul sehingga menjadi doh. 4. Tutup mangkuk mixer dengan tuala dan rehatkan selama 1 jam. 5. Keluarkan doh, letak atas meja, uli doh bagi mengeluarkan angin. 6. Canaikan doh menjadi empat segi tepat yang lebar. 7. Sapukan butter pada doh dan taburkan bahan2 inti, seterusnya taburkan kismis. 8. Dengan perlahan gulungkan doh dan ketatkan doh pada bahagian yang akhir. 9. Potong doh sebesar 2 inci setiap satu dan letak dalam papercup yang sesuai, letak separuh ceri, bule juga di susun dalam loyang

yang sesuai. Kalau guna loyang sapukan sedikit butter pada loyang. 10. Biarkan doh naik dalam 1/2 jam. 11. Bakar dalam oven yang telah di panaskan dengan suhu 180C selama 25 minit. 12 Keluarkan dari oven, pipe kan glaze di atas doh dan siap di hidangkan. KAEDAH BREADMAKER 1. Masukkan air dan susu segar di ikuti semua bahan2 doh dalam loyang breadmaker. 2. Tekan 'setting dough' dan tunggu sehingga siap selama 1 1/2 jam. 3. Keluarkan doh dari loyang breadmaker, uli doh bagi mengeluarkan angin. 4. Seterusnya ikuti cara2 KAEDAH TANGAN mulai dengan nombor 6 sehingga selesai.

tepung gandum penuh (whole wheat)..

gula perang, ground cinnamon dan ground nutmeg yang telah di gaul..

doh yang baru di keluarkan dari breadmaker..

no. 6..

no. 7..

no. 7..

no. 8..

no. 8..

no. 9..

no. 9..

CHURROS Bahan-bahan

1 cawan air 1 sudu makan gula (kita lebihkan sikit) 11/2 cawan tepung gandum - hana buh 11/4 je (kita pun guna 1 1/4 cawan) 1 biji telur - size L 1/2 sudu kecil garam 1 sudu makan butter For dusting - Gula+cinnamon powder atau hot chocolate

Cara :

Didihkan air, garam, butter dan juga gula. Kecilkan api. Masukkan tepung. Kacau cepat2 agar tepung tidak berketul2. Angkat dari api. Masukkan telur dan kacau sebati.

Panaskan minyak. Masukkan adunan ke dalam acuan (bleh gune nozle bentuk bintang dan masukkan lam piping bag). Picit dan potong panjang ikut suka@ picit dan bulatkan macam french crullers. Goreng hingga keemasan.Angkat dan toskan. Taburkan gula+cinnamon atau celupkan ke dalam hot chocolate.

sally-rashid.blogspot.com

KEK LAPIS CHEESE PERSONAresipi : Ryo@Ryoazhar sumber : K.Nor@SecubitGaram Bahan2: (Saiz 9x9) A: 2 bungkus biskut marie perisa coklat-lebih kurang 600 g (ryo guna jenama LEE, k.nor guna biskut marie perisa kopi jenama Ping Pong) (kita guna biskut marie coklat - tapi tak habis 600 grm..mungkin sebab loyang kita kecik) 500 ml susu segar,dipanaskan ~ k.nor guna 300ml sahaja B: 500 g cheese cream (Philadelpia/Tartura) 10 ml susu segar ~ k.nor lebihkan 20ml 1/2 cawan gula halus 50gm butter ~ yg ni k.nor tambah (kita juga tambah butter mcm k.nor) Caranya :Satukan cheese dan gula halus,pukul sebati (pukulkan sekali juga butter jika ikut cara k.nor tambah butter) Masukkan susu segar sedikit demi sedikit,jangan sampai adunan terlalu cair Pukul lagi hingga kembang dan sebati,ketepikan Sediakan bekas yang di alaskan terlebih dahulu dengan plastik/kertas

minyak/baking paper. Panaskan susu segar,padamkan api. Ambil sekeping2 biskut dan celup ke dalam susu (suam2 panas)..terus susun dalam bekas..(Celup 1 saat je taw) Pastu sapukan adunanan cheese di atasnya,ratakan Ulang proses melapis biskut,kemudian sapukan lagi adunan cheese tadi Ulang proses melapis hingga habis,biarkan lapisan cheese di atas sebagai lapisan terakhir. Kemudian,kisar baki biskut yang ada,taburkan dengan cara menapis serbuk biskut tu dia atas lapisan cheese.(Kalau pakai jenama LEE,boleh ramas2kan je dalam penapis tu..jadi serbuk lah ia..) Tekan2 sikit permukaan tu..masukan dalam peti sejuk,biarkan selama 6 jam sebelum dipotong sally-rashid.blogspot.com, fromintankitchen.blogspot.com

UDANG SALUT TEPUNG-MULAT2 MCM KEDAI

20 - 30 ekor udang 80 gram tepung gandum 100 ml air 1 sudu kecil baking powder sedikit garam sedikit kunyit (kalau nak putih tak perlu letak kunyit)

Cara Membuatnya : 1. Masukkan tepung gandum, garam dan baking powder ke dalam mangkuk. 2. Masukkan air dan kacau rata supaya tidak berketul. 3. Biarkan selama 20-30 minit sebelum digunakan. Kalau masuk dalam peti sejuk lagi bagus. (Goreng terus pun boleh)

4. Udang di bersihkan. dibahagian ekornya.

Buang

kulit,

tinggalkan

sedikit

kulit

5. Keringkan udang dengan kitchen tissue. Pastikan bahagian ekor udang benar-benar kering. 6. Panaskan minyak yang banyak (boleh tenggelam udang). 7. Pegang bahagian ekor udang dan celupkan rata ke dalam bancuhan tepung. 8. Bahagian ekor tidah perlu bersalut tepung. 9. Masukkan ke dalam minyak dan goreng sehingga keperangan. 10. Angkat dan toskan.

11. Hidangkan bersama sos pencicah kegemaran anda. Boleh guna sos cili thai, sos pencicah, sos cili, mayonis, tar tar sauce dan sebagainya. (makan gitu2 jer pun sodapppp..)
TIPS

Pastikan bahagian ekor udang (yg tidak bersalut tepung) betul2 kering sebelum masak bagi mengelakkan dari minyak meletup. Mungkin jenis tepung yang berbeza sukatan air pun berbeza...bancuhan tepung jangan cair supaya boleh melekat pada udang. Dan jangan terlalu pekat.... (80grm tepung dgn 100ml air tu memang dah ngam sgt) Biarkan bancuhan tepung selama 20-30 minit sebelum digoreng untuk dapat salutan tepung yang kembung pada udang

GARLIC ROLL-azlita

3 cawan tepung gandum ~ ita guna tepung roti 1 cawan air suam 1 sudu besar yeast 1 sudu teh garam 2 sudu besar gula 2-3 sudu besar olive oil ~ ita letak 2 Campurkan semua bahan kecuali minyak dalam sebuah bekas dan uli sehingga menjadi doh yang lembut Tambahkan minyak dan uli semula sehingga mendapat doh yang elastik

Sapukan sedikit minyak pada doh, tutup doh dengan tuala lembab yang bersih dan biarkan doh rehat selama 40 ~ 45 minit Doh akan naik sekali ganda Sementara menunggu doh naik kita sediakan garlic spread Setelah adunan doh naik buka tuala lembab dan tumbuk-tumbuk doh dan uli sekejap Kemudian bahagikan doh kepada 2 bahagian ~ seelok-eloknya di timbang setiap bahagian supaya sama beratnya. Gelek doh dengan kayu pencanai 1/2 inc tebal berbentuk empat segi memanjang Sapukan 1 sudu Garlic Spread di atasnya dan gulung. Buat kaedah yang sama pada doh yang kedua juga Potong doh sama lebar sebanyak 4 potongan Kita akan mendapat 8 potongan doh Susun doh dalam tray yang telah di sapu dgn butter hingga habis tutup semula doh dengan kain lembab dan rehatkan semula selama 30 minit supaya doh naik sekali ganda lagi. Angkat kain lembab tadi dan sapukan baki Garlic Bread di doh tadi Sapukan kuning telur pada permukaan doh dan taburkan bijan atau serbuk lada hitam jika suka. Bakar doh dalam oven pada suhu 170 - 180 C selama 20 - 25 minit Panduan Untuk mengetahui sama ada roti sudah masak betul atau belum, jentik bahagian bawah roti. Jika bunyinya seperti kosong, tandanya roti telah di masak dengan sempurna ~ Chef Wan
GARLIC SPREAD

50 gm Butter bergaram ~ suhu bilik 3 ulas bawang putih ~ dicincang halus 2 pokok daun ketumbar ~ dicincang halus secubit garam ~ ita tambah sedikit lada hitam kisar ~ ita tambah Gaulkan semua bahan Siap digunakan.

CHILLED OREO CHEESECAKE Sumber: fb-ima ramli Bahan-Bahan 200 gm Oreo (buangkan krimnya)-hancurkan 60 gm mentega (dicairkan) 1 biji lemon (diambil jusnya) 500 gm krim keju (creamcheese) 65 gm mentega (pada suhu bilik) 100 gm gula halus 2 sudu besar gelatine 300 ml whipping cream 100 gm biskut Oreo - dipotong 4

CARA 1. Gaulkan 60gm butter bersama 200gm biskut Oreo tadi dan bubuh ke dalam loyang kek keju (bulat) lalu tekan hingga mampat. Masukkan ke dalam peti sejuk.

2. Pukul whip cream sehingga pekat dan ketepikan. 3. Pukul krim keju bersama 65gm butter dan gula sehingga kembang dan putih. 4. Campurkan jus lemon dgn gelatine dan panaskan dlm microwave oven lalu kacau hingga gelatine larut. 5. Masukkan whip cream ke dalam mixture krim keju tadi (3) dan bubuh gelatine dan biskut Oreo. Gaul sehingga rata. 6. Sejukkan dalam peti sejuk selama 4-5 jam.