Sunday, July 22, 2012

Chocolate Macarons ...4th attempts

The last baking before Ramadhan....Chocolate Macarons...the last bacth of leftover egg whites( aged about 15 days by the time I made these cookies)....Still using the Jill Collona's recipe and I just add 10g of cocoa powder to the cookie mixture.I'm using chocolate ganached for the filling...simply awesome....

Salam Ramadhan Al-Mubarak

 Rasanya tak terlambat lagi untuk saya mengucapkan salam ramadhan buat pengunjung dan rakan-rakan semua...Di kesempatan ini saya ingin memohon maaf andai ada salah dan silap dari saya.. semoga hari ini lebih baik dari semalam dan hari esok lebih baik dari hari ini.
dan semoga bulan Ramadhan kali ini lebih bermakna buat kita semua..
Selamat menjalani Ibadah puasa.....

Friday, July 20, 2012

Bolu Kukus Pelangi Putih Telur/Steamed egg white rainbow cake

I've told in my previous post that I have lots of unused egg whites to make used of it I made this steamed cake....Tak sia-sia I cuba tau...sebab it was so delicious and  moist ...the recipe was adapted from Citarasawan ...thanks ya K1 or Kak Wan all mesti tahu kan if I just put the link maknanya I was so lazy to type the recipe...he..he..tapi the cake was indeed yummy and delish...

I also made these....but I used fresh egg whites for the icing....the cookies was made to be given to my neighbours as an Aqiqah gift....actually the kenduri was held on May at MIL's house....Saje je buat bagi kat jiran-jiran dan bersempena menyambut Ramadan sama...

I also made pulut kuning and rendang ayam which went along with the cookies and the steamed cake....feast to my neighbours....Alhamdullilah...

Wednesday, July 18, 2012

Yess I did it...yeay!! .... 3rd attempts

Last Saturday my baking friend,Zarina gave almost 1.5 litre the unused egg whites from Raya cookies making.According to her the egg whites has been aged for almost a at first I was thinking to make the Pavlova but then I change to Macarons...tapi dalam hatikan takut juga nak buat kot-kot tak jadi he..he..

So the next day on Sunday afternoon straight away I'm having a macaronathon at my little kitchen...cross my finger and I'm recite "Bismillah" banyak-banyak ...hopefully my macaronathon will have good result....

I'm using Jill Collona recipe and alhamdullilah my macarons turns out the way I've been looking for...yeay!!!
Lemon Mousse Macarons

I'm trying not to stuck my nose at the window oven while it's baking ...I just coudn't help it by wacthing it he..he.....then after 5 minutes I almost jumped out of excitement when I saw that they're all have beutiful feet.....alhamdullilah...

My Macs may be not perfect yet, I still have a lot to learn and experiment but I consider this a milestone in my Macaron journey...dah excited nak cuba macam-macam flavour dan colour variations muahaha...I've to admit that Jill Collona is right once you try to make it you'll be hooked....

Lemon Macarons or Macaron Au Citron
Sourced from : Jill Collona
150g egg whites (aged at leat 3 or 5 days)
100g castor sugar
180g ground almonds
270g icing sugar
yellow colouring( I used wilton gel colour)

Method:Refer to Kitchen Guardian -my cyber Guru
1. Prepare your baking trays with baking or parchment paper
2. Sift almond flour with icing sugar, set aside...
3. Start beating egg whites at speed 2 on hand mixer until they are bubbly and frothy,then, slowly add in sugar. When all the sugar is gone, turn to medium speed and whip for about 3 minutes.
4. When you have a soft peak thick meringue, turn to high speed and whip the meringue to form stiff peak, dense and glossy meringue....probably for another 4 or 5 minutes.
5. You can add the colour in the meringue and continue beat until the colour blends
6. You can add the almond icing sugar mix into the meringue all together(just the way Jill Collona put in the book)
7. Mix the meringue and almond mix well, to ensure that they are blended. Then, start the macaronner to get rid of the air trapped in the meringue/batter.
8. Just press the batter against the wall of your bowl until you get a mass that is glossy and flows a ribbon consistency.
9. Pour into a piping bag and pipe the batter, with about an inch gap between them. The batter will spread a bit, not much!
10. Allow to dry until a skin forms...err when you touch the batter it is like touching your skin!
11. Bake at 150C for about 20 minutes....(ni depends on pada oven masing-masing ya....)

Lemon Mousse filling
3/4 cup heavy cream(I used 1 cup non diary whipping cream)
1/8 cup powder sugar
Juice of 1 fresh lemon
Grated zest of 1 lemon (optional)
1 teaspoon unflavored gelatin

Sprinkle the gelatin over lemon juice. Let it bloom for about 2-3 minutes. Then, add the heavy cream and beat at high speed until soft peak forms. Add the sugar and lemon zest and beat more until stiff peak forms. Transfer the mousse to a piping bag fit fit a round tip on top. Refrigerate for at least 30 minutes before use. The mousse will get thicker but still be easy to pipe in the cookies.

Tuesday, July 10, 2012

Hafiz and Lela

Hafiz is my ex-colleague...last 2 years he has ordered 3 tiers wedding cake for his sister and now his turn to have his own engagement cake.I was commissioned to do 4 different cakes for his side and also for his fiancee-to-be....kelam kabut makcik he..he..yalah..with the sick childrens in the house and to complete this task memang rasa sungguh kalut and mencabar....but because I already gave my words , I just proceed with the orders....

Hafiz's cake

 Tepak sireh cake specially requested by him

 He also requested me to do fancy characters onto the cupcakes...and I came out with this...

Lela's Cake

 Lela requested me to picture them dating di bawah bulan purnama..ha..ha..lawak sungguh

and these she specially requested to have the miniature engagement hantaran a.k.a gift...

And I was happy to know that both families love the cakes....

Chilled Mango cheesecake

Made this cake last week.....and the recipe was given by Kak Fari,my good baking friend...Derhaka sikit I made some adjustment  just to suit my taste he..he..Sorry ya Kak Fari

Chilled Mango Cheesecake
120g plain flour
60g self raising flour
55g soft brown sugar
1tbsp lemon rind
80g butter (diced)
1 whole egg

100ml water
1Tbsp + 2 tsp gelatine
250g cream cheese
150g fine granulated sugar
3 Tbsp freshly squeezed lime juice
1/2 cup(125ml) natural plain yoghurt
1tsp grated lime peel
1 cup(200g) manggo flesh,pureed
1 cup manggo flesh-cut into small cubes

1.To make crust:Preheat oven at 180C,lightlt brush 8" loose-base cake tin with corn oil.
Place all dry ingredients in a mixing bowl.Add in butter and beat at low speed until mixture resembles bread crumbs.Add in egg and beat until mixture binds.Press mixture into tin and prick holes with fork.Bake for 20-25 mins.Once cooked put aside and let it cool.

2.For the Filling:
Measure water into a bowl and sprinkle in gelatine(without stirring with spoon).Set aside to allow gelatine to swell(5 - 10 mins)before placing in a larger bowl of hot water(this will cause gelatine to liquify).Once gelatine melts, remove it from hot water and set aside

3.Meanwhile,beat creamcheese,sugar and lime juice together until smoothand creamy.Stir in yoghurt,lime peel,mango puree and gelatine liquid.Funally fold on in the diced mango and pour mixture to the crust.

4.Refrigerate until set(about 3 hrs).Serve cheesecake cold, although it's better left out at room temperature for about 5 minutes to give it a chance to "soften" slightly(otherwise texture can be slightly ruberry).Any leftover cheesecake should be stored,covered, in the refrigerator.