Jun - July Dim Sum & Daisy Competition

It has been a long time I've not updated this blog but in FB is. So those of you who have FB can tag me there to see my activities. Here I am posting 2 activities i.e. Ajinomoto Dim Sum classes and Daisy competition that I have entered for cookies category and the recipe for my lovely Shrimpcut cookies also available here.

Just last week, I wanted to get the experience in entering a creative competition. Wow! it is really an effort. A week before competition I already started R&D on my new cookie. With all the preparation and excitement, I almost wanted to give up. Here some of the coverage in the papers and my name is on the top list. Too bad I don't have time for decorations. I also learn fruit carving while waiting for the competition.




Recipe: Shrimpcut

A.

195gm tepung gandum

60gm tepung ubi

¾ sudu kecil soda bicarbonate

½ sudu kecil garam

B.

30gm udang kering

1 tangkai daun kari

60gm cornflake dikisar

60gm gula kastor

C.

3 sudu besar minyak sapi.

Minyak jagung Daisy secukupnya

D.

Kuning Telur

Tabur udang geragau

Chocolate hiasan

Cara:

Campur semua bahan A dan ayak. Basuh, tos keringkan dan kisar udang kering dan daun kari. Campur semua bahan B ke dalam bahan A. Kacau rata. Letak minyak sapi dan minyak jagung Daisy hingga menjadi satu adunan.

Terap dan sapu kuning telur dan tabur udang geragau dan hias dengan chocolate hiasan.

Bakar dalam oven pada suhu 150C selama 25minit atau kekuningan.

Sorry... I don't have time to translate this. Please use google translate ( http://translate.google.com/ ) to do the translation.

Week prior to the Daisy competition, I went to Ajinomoto for free Dim Sum classes. I love Dim Sum. Doing it from scratch with our bare hands is fun. Those interested please register at www.ajinomoto.com.my and the classes is FREE.

27/9/09 Baulu Kukus & kek untuk beraya

My children is inviting friend home and made these simple decorated cakes for home. Sponge chocolate cake with conrnflakes and baulu gulung.

Baulu Kukus (Nona Yatie)

200 gm. cold egg white

1/4 tsp. salt

1/2 Tbsp. Ovalette

30 ml. water

100 gm. sugar

100 gm. flour

20 gm. milk powder

30 gm. cornoil or melted butter

1/2 tsp. chocolate paste

Strawberry jam for spreading

Method:

(1) Whisk all the incredients together except cornoil and chocolate paste. Whisk till thick and fluffy.

(2) Pour in cornoil and mix till combine.

(3) Scoop out 1/3 cup of batter and stir in chocolate paste.

(4) Pour the plain batter into a lined 10" sq. tray. Drop dollop of chocolate batter on top of the plain batter and then use a chopstick to swirl to create a marble design.

(5) Steam over high heat for 15 mins. or till cooked. Place swiss roll onto a sheet of plastic.

(6) Spread strawberry jam on the swiss roll when it's more than warm. Then roll it up quickly and then leave it in the fridge to chill.

(7) Slice and serve.

24/5/09 Brownies and cookies for Cikgu Sue

Yesterday I made brownies and 1st time packing in 190 small casing. She also requested 20 fancy cookies for 29/5/09 teachers day celebration. I made all with extra for my daughter as well.



CHEWY GOOEY YUMMY BROWNIES (Anim)

250g butter - potong kecik
400g chocolate - potong kecik

6 eggs
340g brown sugar (I only put in 250gm brown sugar)
2tsp esen vanilla
20g chocolate emulco

80g tepung gandum
60g cocoa powder
140g kacang walnut/pecan/ almond/macadamia (optional)-toastkan

1. Panaskan oven suhu 160C. Sediakan dan alas tray 11X11.
2. Double boil butter dan chocolate hingga cair, ketepikan biar suam sikit.
3. Masukkan telur, gula, esen dan chocolate emulco dalam satu mangkuk, guna hand whisk , kacau hingga gula cair.
4. Tuang adunan butter dan coklat tadi kedalam mangkuk dan gaul rata.
5. Ayak tepung gandum dan cocoa powder, jika bubuh kacang, masukkan dan gaul. Tuang tepung kedalam mangkuk diatas, gaul hingga rata.
Jangan gaul terlalu lama.
6. Tuang dalam tray dan bakar 160C/50 minit-1jam (bergantung pd oven).
7. Bila masak, biarkan dalam tray hingga sejuk. Lebih sedap kalau disimpan semalaman.
8. Sedap dimakan sama ada begitu shj atau bubuh ganache atau dgn icecream atau dgn sos kastad.

10/5/09 - Happy Mother's Day

The lovely cake. A bit sweet. The next time I will reduce the amount of sugar.



My daughter Syahirah, my mom, my niece Adibah & my sister Surianor.



My naughty nephew Haziq.



Happy Mother's Day. Yesterday another baking marathon. I baked 2 blueberry butter cake and blueberry cheese tart. The square cake is for my cousin Intan and the love kek is for my dearest mom. I also baked blueberry cheese tartlet for my mom. Happy mothers day from those mother out there. I you want to try the recipe is just below the pictures. Happy baking....

Blueberry Poppy Seed Buttercake (Lynn Syam)

250 gram butter

200 gram gula castor (I would reduce the amount of sugar by 30gm -50gm)

250 tepung cake + 1 sudu kecil baking powder (ayak bersama)

4 biji telur (Grade A)

60 gram susu segar

2 sudu besar poppy seed (20gram)

1 sudu besar perasa blueberi

Cara nak buat

1. Butter, gula - dipukul sehingga kembang dan putih.

2. Masukkan telur sebiji, sebiji diselangselikan dengan tepung sehingga habis

3. Masukkan susu segar, gaul hingga rata.

4. Masukkan 2 sudu besar & perasa bluberi, gaul rata.

5. Gunakan loyang bulat 9 inci

6. Panaskan oven 170C - bakar lebih kurang 40 minit hingga masak.

BLUEBERRY CHEESE TARTS

Sugar Dough (as basis for all tart pastry)
250g butter
125g icing sugar
1 'B' egg
440g plain flour

Filling
250g Philadelphia cream cheese
60g gula caster
20g butter
1 'B' egg

Blueberry filling

1. Pukul butter dgn icing sugar sampai kembang.
2. Masukkan telur, pukul sampai sebati (well mixed).
3. Masuk tepung, gaul hingga rata.
4. Cubit sikit dan tekan dalam tart mould yang telah digris. Tekan dalam
mould dengan fork.
5.. Bakar 180C untuk 10-12 minit (3/4 masak). Keluar dan ketepikan.
6. Untuk filling, pukul cream cheese, gula dan butter sampai kembang, masuk
telur dan pukul hingga rata.Masukkan dalam piping beg.
7. Bubuh dalam 1/2 sudu kecil blueberry dalam tat shell dan pipekan cheese
keatasnya.
8. Bakar 180C dalam 5-10minit. Angkat.

26/4/09 Agar-agar gulong kering

I made thia drid jelly using Chef Tania's recipe.

AGAR AGAR GULONG(CHEF TANIA)

BAHAN NYA

40 GM SERBUK AGAR AGAR

2 KG GULA BATU

1 KG GULA PASIR (I omitted this)

4000ML AIR

SATU KAN SEMUA BAHAN INI DI MASAK HINGGA TUA DLAM 1 JAM DENGAN API SEDERHANA. BEBERAPA WARNA DAN PERASA BOLIH GUNAKAN WARNA DAN PERASA UNTOK KONYAKU JELLY. SIAP KAN BEBERAPA LOYANG 10 X 10 MEASURING JUG SETIAP GULUNG GAN 280ML AGAR AGAR YG SUDAH MASAK SIAPKAN ALUMINIUM TRAY DAN TAPISSAN UNTOK PROCESS MEGERING. UNTOK PERASA SETIAP 1120ML YG SUDAH MASAK DI BERI 2 ST PERASA DAN WARNA SA-CUKUP NYA(UNTOK 4 LOYANG)

10/1/09 Bread Pudding with Orange Sauce

I made this lovely bread pudding. I cut the amount of sugar in the sos by half.

Bread Pudding with Orange Sauce
Ingredient:
6 cawan cubed French bread
¾ cawan raisins
3 biji telur
300ml susu pekat manis
2 ½ cawan air panas
2 sudu makan butter, cairkan
1 sudu makan kulit oren parut
2 sudu teh vanilla
1 sudu teh serbut kulit kayu manis
¼ sudu teh garam
Sos:
1 cawan jus oren
½ cawan gula pasir
1 sudu makan tepung jagung
Preparation:
Preheat oven to 350ºF (180ºC). Grease a 9” x 9” (2.5 L) baking dish.
Place bread and raisins in a large bowl.
Combine remaining ingredients in a separate bowl. Add to bread and raisin mixture. Stir well to combine. Pour into prepared dish.
Bake in preheated oven 40 minutes or until knife inserted in centre comes out clean.
SAUCE:
Combine ingredients in a saucepan. Cook over medium heat and stir until thickened and bubbly. Serve over warm bread pudding.

1/10/2008 Selamat Hari Raya

Selamat Hari Raya dari kami sekeluarga...


Muhammad Aifaa, Mohamadzin, Nur Syahirah, Suzinor, Muhammad Aqlan, Nur Athirah.

2/10/08 Pavlova vanilla & mint

I made these pavlova. Plain with vanilla taste and blue with mnt flavouring. It is wonderfull but a little bit too sweet. I would adjust the sugar the next time I make pavlova. Here is the recipe:



PAVLOVA From: wannoorbaya wchik

3 atau 4 biji putih telor( room temp)
1/4 teaspoon cream of tartar,
1 cup castor sugar ( baya kurang gula dalam 2 sudu)
1 pinch salt.
flavouring/colouring ( I add this to the original recipe)

pukul putih telor, masukkan cream tartar dan salt.. kemudian sugar 1
spoon by spoon , sampai habis pukul medium high speed anggaran 12-17 minit or more
sehingga dia stiff peak. Bila ceduk dengan sudu dia menegak tak terlentuk.
masukkan dalam piping beg , pipekan bakar 300-35minit dan biarkan sejam didalam oven.
nak makan letak whip cream/ dan any buah yg disukai..nak makan dengan aiskrim pun boleh.

Design:
just paipkan adunan tu selapis saja, tak guna diameter..just paipkan 3 lingkar untuk dijadikan base ..kemudian barulah paipkan bunga ..guna nozzle dan piping beg yg sama .. baya guna nozzle wilton number 21.. bunga diatasnyaa paip 2 layer..buat 1 layerdulu then paip sekali lagi diatasnya.

My collection

My collection of cake server/stands:



These are my collection of trays: