5/11/09 Frog Prince Cake & Frog chocolate for Azzura

Theme frog. Frog coloured white chocolate for my friends & frog cake.

Recipe below.

Kek coklat tanpa butter dari fendi75@myresipi.com

Bahan-bahan ( saiz 20 cm )
• 2 biji telur
• 1 cawan minyak masak (Suzi guna butter cair gantikan minyak)
• 1 cawan gula pasir
• 1 cawan gula perang
• Bahan A
• 1 sudu kecil vanila
• 1 1/2 cawan susu segar perisa coklat
• 1/2 cawan air campur dgn 2 sudu kecil nescafe. (Suzi omit this line totally)
• Bahan B
• 2 sudu kecil sodium bicarbonate
• 1 sudu kecil baking powder
• 1/2 cawan serbuk koko
• 2 cawan tepung gandum
• ==============================
• ** Topping **
• 1/2 cawan koko van hauten
• 1/2 cawan susu pekat
• 1 sudu besar minyak masak
Cara-cara
1. Pukul telur hingga kembang
2. Masukkan gula dan pukul lagi
3. Kemudian masukkan minyak masak
4. Ayak semua bahan B dan masukkan sedikit demi sedikit ke dalam telur tadi berselang seli dengan bahan A. Gaul sehingga sebati.
5. Bakar pada suhu 170 degree selama 1 jam atau sehingga masak
6. Untuk toppingnya.. masukkan semua bahan-bahan ke dalam periuk, dengan api kecik panaskan sampai nampak dah ok...taruk je atas kek yg dah sejuk

I use this recipe 3 times and heres a note for those who would want to try this cake. Make sure that you fill the cake mould 3/4 of the size of the mould. Otherwise the cake does not rise so well.

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.

10/9/09 Cookies and cakes for Pn Rozi

More cookies and cakes coming up for these festive season. Here is a batch ordered by Pn Rozi. I am really sorry for the mistake I've made. Pn Rozi actually asked for steam chocolate cake not moist chocolate cake. Anyway, thinking that it was for her daughter's birthday, I made the following.







Very special chocolate cake. The chocolate moist cake is top first with fresh cream and poured with ganache. The chcolcote flowers are hand made. Very2 easy. Just melt the cooking chocolate let it cool a little while so that it is thinker then add glukos and stir with spoon. When you stir the batter it becomes curdle and then you can kneed them into dough and make what ever you want with it.

1/9/2009 - London Almond Cookies & Bird Nest Cookies

This fasting month is the busiest month. For raya I am intoducing london almond biscuit with decorated chocolate other tham my usual products steam fruit cakes and layered cake.



I also make bird nest biscuits for Raya.



Resepi:

Resepi Biskut Sarang Burung:

salutan kacang.

Racik memanjang kacang tanah yang dah dibuang kulit yang putih. Ni ada jual di kedai2 yang jenis besar tu.

putih telur.

Dough

2 buttercup

1 cawan icing sugar/brown sugar. Suzi guna icing sugar sebab warnanya akan nampak garing baru tau dia dah masak. Kalau pakai brown sugar dia nampak garing tak kadang2 dalam tak masak.

2 kuning telur

tepung self raising flour.

1 sudu kecil vanilla essence/vanilla powder

1 sudu kecil emplex (optional - kalau nak rangup biskut tu)

jam jenis jelly (Suzi pakai tap taste raspberry)

chopstick/sudu.

Caranya:

Pukul butter cup & icing sugar hingga kembang + kuning telur & pukul lagi + vanilla. Tepung dimasukkan sedikit sedikit sampai jadi dough lembut. Jangan keras sangat janji boleh bulatkan dah ok.

Pukul/kocak sedikit putih telur. Ambil dough sebesar ibu jari (Suzi timbang 10gm each). celup dalam putin telur. leperkan sikit & roll keliling dough tadi pada kacang racik. Letak dalam dulang pembakar sampai habis. Bakar dalam oven macam biskut biasa. Bila dah masuk dalam oven dalam 3-5 minit keluarkan/Masa ni dough baru nak naik. Buat lubang (cucuk) di tengah dough dengan chopstik atau tangkai sudu. Masukkan dalam oven semula & bakar hingga masak. Sejukkan. ambil sedikit jan dengan belakang sudu & masukkan ke dalam lubang pada biskut tu. Dah siap simpan dalam bekas kedap udara.

09/7/09 Kek for Hartini

Yesterday I baked a sponge kek for Hartini. The sponge cake turn out quite big so I did not cut it into layers. I decorated it with Swiss Meringue Butter icing which turn out to be a bit soft. So I have adjusted it by adding krimwell. Resepi below:

Ingredient:

1/2 cup (4 oz) of egg whites

1 cup (8 oz) of granulated sugar

1 1/2 (12 oz) cup butter 1 tsp of flavoring (I use 1/2 tsp vannila, 1/2 tsp almond & a bit of lemon oil)

Put eggs and sugar in your mixing bowl and beat with whisk until well combined. Put bowl over a hot bath on stove top and KEEP mixing until mixture is no longer grainy to the touch (aprox 3 min). When that's done, take bowl to mixer using the balloon whisk on medium speed for 4 min. Replace ballon whisk for paddle. Slowly add your room temp butter in pieces and mix until smooth. Now add your extracts and (color optional-pref gel). You will notice it curd a bit aprox. 3 min into mixing, keep it on medium for another 3-4 min and it will be smooth & silky. Don't get impatient it will turn out so good!

30/6/09 Blueberry chocolate turtle cake

Today 1/7/09 is my dearest friend Anim's birthday and I made this turtle cake for her. The turtle shell is made of chocolates. Hope she enjoys it.





Kasturi, Kesuma, Ena, Lynn Sham, K.Mis, Anim...gather2 di Nelayan Tasik Titiwangsa.







Chef Tania's Butter cake.

Ingredient:
6 whole eggs
2 egg yolk
230gm sugar
230gm self raising flour (or sifted flour + 1tspt baking powder)
1 tbspsm ovalette
250gm butter
1tsp vanilla
2 tbsp cocoa (I added this. It is not in the original recipe)
1 tbsp chocolate emulco. (I added this. It is not in the original recipe)

double boil butter till melted. Mis all the other ingredient into 1 bowl and beat them all at once untill fluffy about 10-15 minutes. Then add in melted butter and mix well. Bake with 175C for 45 minutes. Test the cake.

20/6/09 strawberry tart

Iuse the following recipe but I added strawberry paste & colour to the dough. I use ready made strawberry jam tart from Yummie for filling.

TAT GULUNG
Sumber : Hanieliza

Bahan
60 gm butter
190 gm majerin
70 gm gula halus
1 biji kuning telur
1 s/k esen vanilla
350 gm tepung gandum
50 gm tepung jagung

Jem Nenas..boleh dibeli dikedai bahan kueh/kek
atau..
1 biji nenas ] blend dan masak sampai pekat baru + gula
1/2 cawan air ]
1 cawan gula
Bahan Glaze/pengilat
2 kuning telur
2 s/kecil air
pewarna kuning

Cara.
1. Gaulkan butter,majerin dan gula supaya rata.
2. Masukkan kuning telur dan esen vanilla dan gaul sehingga rata.
3. Masukkan tepung gandum dan tepung jagung yg telah diayakkan.
4. Gaulkan sehingga rata dan sebati.
5. Gunakan acuan Nestar dan pamkan adunan.
6. Kepalkan jem nenas sebesar biji kurma.
7. Letakkanjem nenas diatas adunan dan gulungkan.
8. Masukkan adunan biskut dalam acuan kertas.
9. Sapukan dengan bahan glaze tadi.
10. Bakar dalam oven suhu 180'C sehingga kuning keemasan atau masak
dalam 20 minit.

11. Bila telah masak, sejukkan dan simpan dalam bekas kedap udara.
Kalau kak liza rajin dan ada pembantu/kawan. .kak liza selalu buat kueh ni..
kalau rasa macam nak cepat jer.. kak liza buat saperti ini..masukkan bahan
adunan dalam acuan bunga dahlia/bunga cina tu dan pamkan dlm acuan kertas..
tekan tengah sikit.. pastu kak liza mmasukkan jem nenas dalam beg
pelastik kecil dan lubangkan hujung bucu.. pamkan jem kedalam adunan
bunga dahlia tadi..
bakar sehingga kuning keemasan..[15 - 20 minit gak]. cara ni memang
cepat..dan ada kelainan dari biskut tat yg selalu disajikan dirumah
orang lain.. tat dahlia sebelum dibakar
tat dahlia setelah dibakar

JEM NENAS [hanieliza]

1 biji nenas muda [yg kulit hijau tu]
kupaskan kulit dan buangkan mata...pastu racikkan semua nenas tu kecik
sikit. [batang tengah pun pun amik..jangan buang..rugi wooo]
Masukkan dalam blender..+ 1/2 cawan air..kisarkan [JANGAN TAPIS selepas kisar]
Masukkan dalam kuali [kalu boleh gunakan non-stik wok/kuali..kalau tak
der..p beli kat COSWAYker..kat GIANT ker..K4 KER..]
Panaskan [masakkan] sehingga agak pekat.
Masukkan 1/2 cawan gula..tambah 1 s/b gula kalau nak manis sikit tapi
kak liza rasa dah okey dah tu..
Pastu kacaulah..jangan tinggal sebab dia akan hangus oleh kerana ada gula..
kak liza tidak bubuh pewarna kuning..nanti jem tu lebam..dan juga apa
asam limau sebab nenas tu kak liza amik airnya..dah cukup masam
dah..original masam sebab nenas tu kan nenas muda..
kacau sehingga agak pekat dari jem nenas yg kita beli [dalam botol tu]..
so bila nak gunakan masukkan dalam pelastik saiz 5' x 7' tu..
aduhai panjangnye bab jem ni..

Cara membuat tart gulung
1. Bulatkan jem nenas dan ketepikan dalam pinggan [tujuannya untuk
mengelakkan tangan berlengas nanti]
2. Pamkan doh. Terbalikkan bahagian bunga jalur tart itu ke bahagian bawah.
3. Letakkan inti jem yg telah dibulatkan dan gulungkan. Potong
bahagian yg berlebihan.
4. Susunkan dalam loyang dan sapukan kuning telur. Bakar sehingga
kuning keemasan.
5. Siap untuk dihidangkan

20/6/09 London Almond & Chocolate Munchy

I tried to make new look of London Almond cookies and tried to make Chocolate Munchy.
It is very easy to make chocolate munchies. All you have to have is sqaure wafer munchy biscuit, melted chocolate and chocolate embosser plastic shown below. Just dip the munchy into the chocolate with a fork and place them gently on the emboss plastic. Try to use the same technic as normal chocolate to let the air out.



Below is London Almond.


I use Suria recipe for london almond.

London Almond sumbangan Sifu Suria RN

250g butter
1 cup icing sugar
1 cup serbuk almond ( kisar punya)
1 cup tepung jagong
1/2 cup tepung beras
1 sudu kecil emplex
Tepung gandum guna sampai boleh uli doh tu, lebih kurang 2+ cup lah. saya guna measuring cup standard ni kat bake with yen ada jual cup ni.
Almond kena goreng dulu ( sangai ke orang biasa cakap, tanpa minyak tu), saya biasa masuk aja dlm oven dalam 10 min, jgn hangus pulak nanti tak sedap.

Bulat2kan letak almond sebiji(setengah biji tak jadi nya), susun banyak2 dalam loyang bakar dalam oven. Lapik loyang dgn kertas
daripada sapu marjerin, senang nak angkat tak pecah kuih. As usual salut dgn choc. choc murah boleh + coco butter nak cairkan choc, tak pun guna choc mahal, nama dia lebih kurang morangue glance ke, satu bar kat bake with yen tu cost 25+++ tapi hasil cantik, berkilat. Kuih ni kembang sikit so jgn buat besar2, bagi comel2 muat isi satu biji almond tu dahlah. Adunan jgn keras sangat, nanti tak boleh bentukkan bentuk bujur tu.

18/6/09 Plain Chocolate Butter Cookies for CT Rahayu

Very nice plain chocolate butter cookies. I use this resepi but I nees to adjust the dough by rubbing more butter as it is too dry. Recipe below.







Recipe Peni Respati
Buku: Kue Kering Hias, AgroMedia Pustaka, 2006

Kue Kering Cokelat (Chocolate Cookies)

Bahan-bahannya:
750gm tepung rendah protein (Saya guna 500gm tepung ajer bila saya verify dengan buku resepi lain)
300gm mentega/margerine/campur 1:1
200gm gula icing
1 telur (whole egg) + 1 kuning telur
1 sdm tepung jagung
1 sdm tepung susu full cream
50gm koko

Cara:
Pukul mentega & gula sampai sebati ajer. jangan pukul kembang. masukkan telur dan kacau guna spatula.
Dicampurkan semua bahan-bahan kering (tepung, koko, tepung susu, tepung jagung).
Masukkan kedalam adunan mentega sedikit sedikit dan kacau dengan spatula sehingga menjadi doh. (Masa ni Suzi tengok dia berderai susah nak jadi doh, jadi saya tambahkan butter setiap kali saya ambil sedikit untuk terap)
Bakar dalam ketuhar 150 C selama 20 minit. (Saya bakar 30 minit.)

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.

17/5/09 More cookies for Siti Rahayu

I've made these cookies for Siti Rahayu yesterday. She wanted cookies without stick. The cookies are then packed in clear plastics. I use another recipe for the cookies i.e the famous badam intan.




The italic writting is the changes I've made to the recipe.

Biskut Suji Badam Kak Intan (Yang Suzi ubah suai)

Bahan-bahan
1 kg tepong gandum
350 gm badam, dikisar (Suzi pakai 250gm aje sebab itu ajer yang ada)
400 gm gula halus ( gula tepong) (Suzi guna gula castor & Cuma guna 250gm aje sebab nak topping royal icing nanti)
1 sudu teh baking powder
1 sudu teh bicarbonate soda
secubit garam

2 kuning telur (Suzi tambah ini sebab nak bagi cookies tak rapuh sangat nanti cepat patah)

2 sudu besar koko (Suzi tambah ini untuk bagi perisa koko)
Minyak makan secukup nya (Suzi guna 4 cawan butter yang dijadikan minyak)

Cara-cara

Masukkan kesemua bahan dalam satu bekas kecuali minyak. Gaul rata.
Masukkan minyak sedikit sedikit hingga menjadi satu dough yg boleh diterap.
Bakar dalam oven pada suhu 170’C sehingga biskut masak.

Note: Resepi royal icing dah ada di sini.

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.