Talam Sinar Pesona .... I'm back ;)

Salam semua....Uih berabuk sungguh rumah ni ya...Tuan rumah dah lama tak jenggok ha..ha...masih lagi ada di Kota Warisan tak pi mana pun...cuma mood nak berblog tu tak ada...

Ok lah sekarang ni tuan rumah tersangat suka buat kuih - muih  dan tentu nya makan sekalilah...
Tuan rumah buat Talam persona yang telah diubahsuai sedikit dari resepi asal...he..he..biasalah kerja2 olahan terpaksa dibuat disebabkan ada beberapa bahan tak ada...tapi kuih talam ni memang sedap dan terima kasih buat Sis Yatie yang sudi berkongsi resepi ni.Kalau nak resepi-resepi talam yang best memang saya akan ke blog beliau....memang terbaik...Saya copy and paste resepi dari blog beliau saja..he..he..mmg pemalas..

Kalau resepi asal ada 3 warna tapi saya hanya buat 2 warna saja....kira kata ni warna asli tak ada perwarna tiruan langsung....

Talam Sinar Pesona
Resepi asal Yatie Memories
Olahan :Cake2u

Lapisan Tengah - Guna Loyang 10x10x2 @3

• 1 cawan labu manis- yg sudah di parut/sagat halus
• 1 1/2 cawan tepung beras*
• 2 sudu besar rata tepung jagung*
• 1 cawan santan pekat*
• 2 cawan air*
• 1/2 cawan gula castor*
• 1/2 sudu kecil garam*

Cara- Caranya

1. Bancuh semua bahan yg bertanda (*) tapis  dan masak hingga naik wap, Sentiasalah di kacau guna whisk dan guna api sederhana je dlm 5 minit - tutup api.
2. Masukkan labu yg di parut tadi dan kacau rata. Ketepikan dulu.

Lapisan Atas dan Bawah.

• 1 1/4 cawan tepung gandum
• 2 sudu besar rata tepung jagung
• 1 cawan gula halus
• 3 biji telur
• 1 cawan santan pekat
• 2 cawan air + 10 helai daun pandan-mesin dan tapis utk dapatkan jus
• 1/2 sudu kecil garam

Cara- Caranya

1. Bancuh semua bahan. Tapis semua bahan ke dlm periuk & masak hingga naik wap. Hendaklah sentiasa di kacau guna whisk dan guna api sederhana dlm 5 minit.
2. Bahagikan adunan kepada 2 bahagian sama banyak.

Cara Melapis dan Memasak Kuih.

1. Panaskan kukusan. Alaskan loyang dngn plastik dan sapu rata sekeliling loyang dngn sedikit minyak.
2. Tuangkan 1/2  adunan hijau  dan kukus dlm 10 minit.
3. Cakar2kan sedikit permukaannya dan tuangkan adunan tengah dan kukus selama 15 minit.
4. Tuangkan pula adunan hijau yang selebihnya dan kukus selama 20 minit.
5. Setelah siap, angkat dan biarkan kuih betul2 sejuk barulah di potong dngn menggunakan pisau plastik supaya kuih kelihatan cantik. 

** Pastikan setiap lapisan tidak terdapat air di permukaannya. Sekiranya ada, sengetkan loyang dan buangkan airnya guna sudu/ kitchen towel, barulah tuang adunan seterusnya dan kukus spt masa yg di kehendaki. Ini bagi mengelakkan kuih lembik dan tak cantik setiap lapisan. Selamat Mencuba.
***saya buat olahan untuk lapisan hijau...kalau resepi asal diletakkan pewarna hijau dan pandan paste serta coklat emulco(.saya tak ada stok pandan dan coklat emulco..tu yang terpaksa ubah sikit dan hasilnya colour kusam sikit he..he..)

Croissants Kota Warisan... ahaks

Sarapan hari ini....fuh...dah lama teringin nak buat Croissant ni tapi macam biasala kan bila tengok cara pembuatan yang rumit (pada hemat saya la),maka terbantut la niat suci murni saya tu he..he..yang sebenarnya rasanya Cik Nurul Malas!!
Tapi sebab dah lama dok pendamkan...maka semalam saya memberanikan diri membaut Danish Pastry ni dan ternyata sangkaan saya meleset....tak sesukar mana pun....
Tapi rupa Croissants saya ni tak berapa cantik sangat....kena praktis lagi,ya nak dapat hasil yg cantik kena buat selalu :)) ayat penaik semangat nih ,Insyallah  ...tapi walaupun rupanya yang tak berapa CUN tapi saya sangat berpuas hati dengan tekstur pastry ni  yang lembut dan rasanya yang lemak-lemak masin...

Terasa seperti seorang Parisian pulak bila bersarapan dengan homemade Croissant ni...kui..kui...
Resepi saya ambil dari Buku BreadMagic by Chef Alan Ooi....dan untuk step by step boleh rujuk di sini ya.... Thanks Kak Nomie...

Croissant @ Danish Pastry
Sumber: BreadMagic Chef Alan Ooi
Bahan A
350g tepung roti
150g tepung gandum
50g gula caster
1/2 camt garam
15g susu tepung

Bahan B
1 biji telur gred B
250ml air
2 camt yis segera

Bahan C
25g Lemak Sayuran

Bahan D
250g mentega Danish (saya guna pastry margerine yg ada jual di bakery mart -tak jumpa Danish Butter)

Method:
1.Satukan bahan A didalam mixer.Masukkan bahan B dan pukul adunan speed perlahan hingga menyerupai doh yang kasar.Masukkan C dan pukul uli hingga membentuk doh lembut.Balut Doh dengan Clig Plastik dan simpan dalam peti sejuk selama 30 minits

2.Keluarkan doh tadi dari peti sejuk dan taburkan sedikit tepung di atas doh. Gelek doh da bentukkan bentuk segi empat  tepat.Letakkan Pastry magerin diantara 2 keping plastik dan gelekkan memanjang dan letakkan ditengah-tengah doh tadi.Lipat Doh supaya menutupi pastry magerin tadi.

3.Gelekkan doh tadi dari tengah ke hejung lipatan untuk membentuk segiempat tepat.kemudian lipat kepada tiga lipatan dan balut dengan plastik.Masukkan dalam petisekuk selama 20 minit.Ulang proses yang sama untuk 2 kali lagi.Akhir sekali sejukkan doh sekurang-kurangnya 2 jam atau semalaman(saya sejukkan selama 5 jam )

4.untuk membentuk Croissant:
-Keluarkan doh danish pastry dari petisejuk.Bahagikan kepada 2 bahagian.Gelekkan doh nipis diatas permukaan yang ditaburi dgn sekit tepung dalam  ketebalan 1cm.Potong bentuk segitiga
-Gulung kan dari yang lebar ke hujung yg tirus.Letakkan diatas tray yang teras di gris dan biar kan ia naik sekali ganda -dalam masa 1 1/2 jam.

-sapu permukaan croissant dengan telur dan bakar pada oven yg telah dipanaskan @ 190C selama 20 minit.

Maaf saya tak dapat ambil gambar step by step cara pembuatan tapi anda semua boleh rujuk di blog Kak Nomie ....

Carrot Cake

I've tried many carrot cakes, and this is my favorite recipe.
This recipe was given by a close friend at heart...Thanks Kak Fari....YESS it indeed delicious :-)
Examine this cake closely, look at all the goodies and hidden treasures in this slice of carrot cake. Do you see the raisins, and walnuts….Mmmmmm and carrot of course. Anyways this is the best carrot cake ever….well I think so
Made this specially for my Hubby...YEAH! Carrot cake is Hubby’s favorite....

Carrot Cake
Courtesy and credits to Kak Faridah Mansoor
Ingredients
(A)
250g Brown Sugar
3 eggs
230g vegetable oil (1cup)
1 tsp vanilla essence

(B)-sifted
300g All purpose flour
1 tsp Ground Cinnamon
1/2 tsp Mixed Spice
1 tsp Baking powder
1 tsp Baking soda

(C)
270g Grated carrot(apprx 3 cups)
100g Chopped nuts-(I used walnut jer!)
100g raisins

Methods:
1- Grease and line pan with baking paper.Preheat oven at 175 C.
2-In large mixing bowl beat sugar and eggs till tickened- add in oil and vanilla essece -beat well
3-Add in th (B) into egg mixture and mix well
4-Fold in carrots, nuts and raisins
5-Pour batter into prepared pan and bake in preheated oven for 50 minutes to 1 hrs or until done.(mine was baked for 1 hr 15 mins)
6- cool for 15 minutes and remove from pan -lets it completely cool before decorate with cream cheese.

Cream cheese
250g Cream cheese
125g butter
1/2 cup icing sugar ( if you prefer sweet taste please use 1 cup instead)
2 tbsp whipping cream
1 tbsp lime zest( from 1 large lime)

Cream butter, add cream cheese and sifted icing sugar  until nice and fluffy .Then add whipping cream and beat until well incoporated.Lastly fold in lime zest .
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And these cupcakes was made by my cousin...she asked me to teach her to decorate the cupcakes with fondant and how make the flowers too... well I was happy happy to help....cantikkan kerja tangan dia...( tepuk tangan jugak kat cikgu ... muhaha nak jugak orang puji..keh..keh...)

Kueh Angku or Red Tortoise Cake

Love eating them and making these Angku Kueh is not complicated at all.....I sourced the recipe from Chef Amy Beh and I have to say that this recipe is a keeper....for the filling I just used instant mung bean paste :)) muahaha..sangat pemalas ....

Angku KuehSource: Kuali.com Chef Amy Beh

Sift:

• 400g glutinous rice flour
• 1 1/2 tbsp cornflour
• 150g steamed sweet potato, mashed
• 5 tbsp castor sugar
• 3 tbsp corn oil
Combine:

• 250ml boiling water
• A little orangy red colouring (mix a little of red and orange colouring)
• Banana leaves trimmed into small round circles to line the angkus, lightly oiled.
Filling:

• 400g split, skinned mung beans (green beans), wash and soak overnight, drain well.
• 300g castor sugar
• 2 tbsp corn oil
• 2 shallots, thinly sliced
• 1/2 tsp salt

Method:

Filling:
-Steam mung beans for 30 to 40 minutes. Mash through a wire sieve or blend until fine whilst hot and leave aside.
-Heat a non-stick saucepan with oil, fry shallots till golden brown then discard the shallots, leaving the aromatic oil in the saucepan. Add sugar and cook, stirring constantly until sugar dissolves and turns syrupy.
-Add mung beans and salt and stir-fry until it doesn?t stick to the sides of the pan. Remove and set aside to cool. Divide into small equal balls for the filling. Refrigerate until required.

The skin:
-Put sifted ingredients and sugar in a large mixing bowl. Make a well in the centre, add sweet potatoes, corn oil and coloured water. Mix and knead into a shiny and pliable dough.
-Divide dough into equal portions. Roll each piece into a ball and flatten slightly. Place some filling in each piece of dough. Pinch and seal the edges to form round shapes.
-Lightly dust angku mould with glutinous rice flour. Press the base of filled dough into the mould. Knock or tap mould lightly on the surface of the table to dislodge the angku.
-Place angku on oiled banana leaf circles and steam, covered, over rapid boiling water for 4 to 5 minutes.
-Remove the lid from the steamer and continue to steam for a further 6 to 7 minutes or until cooked.
-Remove and brush lightly with corn oil

Multigrain Wholemeal Bread

This is one of our favorite breads, it is full of goodness! it has a sweet and savory flavor, good texture, and a great crust. It holds together well, making it ideal sandwich bread.
And plus more it is easy to make and your house will smell wonderful as it's baking! 
This is also a very customizable bread. If you don't have one of the grains or seeds I used, substitute something similar.

Ingredients:
(A)
250g bread flour
50g whole meal flour
1 tsp salt

(B)
190ml warm water
1 tbsp sugar
2 tsp instant yeast

(C)
30g water
15g sunflower seeds
10g black sesame seeds
15g flaxseeds
10g rolled oats
10g pumkin seed

(C)
20g butter-for topping

Method
1.Mix C,set aside for 30 minutes
2.Mix B -set aside for 10 minutes or until it become frothy
3.Mix A until well blended and add in B and C-knead to form elastic dough( I put everything in my mixer)
4.Cover the dough and let it proof for 40 minutes or until it double its size
5.Roll it flat and roll it up like swiss roll and place it on greased pan
6.Cover it with damp kithen towel and let it proof for another 40 minutes
7.Make some diagonal slashes on top of the loaf
8.Bake at 200C for 20 minutes....

Strawberry jam Scone Ring

 

Strawberry Jam Scone Ring

 

Nothing goes better with a pot of afternoon tea than scones made to a traditional recipe. This easy recipe is adapted from Easy Baking,The Australian Women's Weekly ,which the original recipe called Plum Jam Scone Ring and I used the strawberry jam instead . These scones came out light and fluffy, and the aroma of fresh baked goodness filled my home. (Hubby had 3 servings!!)

 

Ingredients:

(A)

300g Self Raising Flour-sift

1Tbsp Caster Sugar

30g butter-chopped coarsely

(B)

3/4 cup(180ml) milk

1 egg yolk

(C)

1/4 cup Strawberry Jam(whoaho... I used my homemade jam...less sweet :))

1/2 cup raisins -coarsely chopped

 

1 Tbsp icing sugar-for dusting

 

Method:

1-Preheat oven to 180C fan force or 200C.Line oven tray with baking paper

2-Mix (A) in a bowl and rub in butter until it resembles crumbs

3-Add in combined  (B) -use knife to cut milk mixture through flour mixture to make soft and sticky dough.Turn dough onto floured surface;knead lightly until smooth.Roll dough into 30cm x 40cm rectangle.

4-Spread jam over dough;sprinkle with raisins.Roll dough firmly(but not too tightly) from one long side;place log onto baking tray.Curve the log to form ring ; press ends together to seal.Cut around outside of ring at 4 cm intervals.Cutting all the way down to the tray but not cutting all the way through to the inside of the ring.

4.Bake for 30 minutes( I baked fo 25 mins only).Serve warm dusted with sifted icing sugar.

 

Happy Baking.....it surely will satisfy your tummy :))

Pavlova

 

 

Pavlova  

 

I baked this small pavlova recently for my pregnant neighbour and also to bid farewell to her and her family as well,she've moved to Subang Jaya......

It’s a recipe that I’ve baked before this , but it’s so reliable and so delicious that I thought it warranted another post.
I’ve baked it more than three times, without a single failure but it always produces a cracked shell – which doesn’t bother me in the least, because there’s always a thick layer of cream and fruit on the top to cover up any flaws.( I've paired it with Diplomat Creme-yummy...)

This is not a recipe for a smooth, “perfect” dessert – the finished result is always a little rustic. It is, however, the most delicious pavlova any of us have ever eaten – not overly sweet, with a thick marshmallowy centre.

This is a very easy dessert to make –  It’s especially comforting to know that even if the top cracks and sinks, the finished pavlova will still be fantastic!
And my neighbour, Nana said my Pavlova is the best and it makes me smile from ear to ear  :))

Pavlova
Sources: Joy of Baking ,Stephanie Jaworski

 

4 large (120 grams) egg whites

1 cup (200 grams) superfine (castor) sugar

1/2 teaspoon pure vanilla extract

1 teaspoon white vinegar

1/2 tablespoon cornstarch (corn flour)

 

Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice(I didn't top it with all these fruits instead I only top it with kiwi and grapes-the only fruits that available in my fridge)
 

Pavlova:

1- Preheat oven to 130 degrees C and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper. Turn the parchment paper over so the circle is on the reverse side.

 

2-In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers).

 

3-Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

 

4-Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) 

5-Spread the Diplomat Creme onto the cooled meringue and top it with your favourite fruits...serve immediately

 

Cream Diplomat Recipe

Ingredient(A)
200g milk
1/2 vanilla pod or 1 teaspoon vanilla essence
20g sugar
25g corn flour
2 egg yolk

1 cup whipping cream- whipped until stiff

1. Scald milk and vanilla pod, let it infuse for 5 minutes.
2. Mix the egg yolks, sugar and corn flour making sure there are no lumps.
3. Heat the milk until it starts to boil.
4. Pour 1/3 of the milk into the yolk mixture and pour back the yolk mixture into the pot.
5. Continuously stir using a whisk until small bubble appear. Cook for another 2 minutes. Remove and pour into another container and cover with cling film. Cool down and chill for 2 hours.
6. Once cold fold in the whipping cream. Place in fridge until ready to use.