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....