Saturday, November 30, 2013

Chocolate Pretz Sticks

Assalamualaikum dan Hi semua...

Just nak share resepi snacks kegemaran anak-anak saya ...nak membuatnya sangat senang ...dan lepas siap kejap ja dah licin ...

Chocolate Pretz
Adaptasi dari :Yani , Deco Choco
  • 180g tepung gandum
  • 2 Sudu besar serbuk koko
  • 1 Sudu besar susu tepung
  • 1 sudu kecil baking powder
  • 2 sudu besar gula kastor
  • 100ml air
  • 2 sudu besar mentega/marjerin -dicairkan

cara-cara :
  1. Masukkan semua bahan-bahan ke dalam mangkuk. Uli sehingga menjadi bentuk doh.
  2. Canaikan lebih kurang 1cm tebal. Kemudian potong seperti dalam gambar di sebelah.
  3. Panaskan oven sehingga suhu 170 degree. Bakar selama 20-25 minit atau sehingga jadi rangup.

Sunday, November 24, 2013

Fruits Tart with Cream Cheese Filling

Assalamualaikum and hi peeps...

Can't talk much and I would like to share this easy peasy fruits tart that I've made yesterday....It was delicious and my hb said it's like eating a cheese cake....couldn't agree more ^__^
The recipe was taken from Joy of Baking and I just C n P for my future reference....

Easy Fruits Tart
Adapted fr: Joy of Baking
Shortbread Crust:
1 cup (130 grams) all purpose flour
1/3 cup (35 grams) confectioners (powdered or icing) sugar( I used caster sugar)
1/8 teaspoon salt
1/2 cup (113 grams) cold unsalted butter, cut into pieces

Cream Filling:
1/2 cup (120 ml) mascarpone cheese (or cream cheese)(I used Cream Cheese)
1/2 cup (120 ml) cold heavy whippingcream (35-40% butterfat content)( I used non-diary)
2 tablespoons (30 grams) granulated white sugar(I Omit this)
1/2 teaspoon pure vanilla extract
(raspberries, blackberries, strawberries, blueberries, kiwifruit, bananas, plums, pineapple, melon, etc.)

Shortbread Crust:
 Butter or lightly spray with a nonstick vegetable cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. 
In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)
Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven. 
Place the tart pan on a larger baking sheet and bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool. Can be covered and stored for a few days.

Cream Filling: In the bowl of your electric mixer (or with a hand mixer or wire whisk) beat the mascarpone cheese, heavy whipping cream, sugar and vanilla extract just until soft peaks form. If too thick to spread, beat in a little more heavy cream.

To Assemble Tart: Evenly spread the cream onto the baked and cooled tart shell. Scatter the berries on top of the cream. If not serving immediately, refrigerate. Remove from fridge about 30 minutes before serving to give the fruit and cream a chance to warm to room temperature.
Serves about 6 - 8 people.

Bake this and you'll be more love...bye

Saturday, November 16, 2013

Banana Walnut Cake with Caramel Meringue Buttercream

12 Nov 2013 was my darling husband's big day....and walaupun this is a belated post he..he..(sgt malas sekarang ni nak update blog hmm..jgn marah ya ) but I nak wish juga kat alam maya nih...
'happy birthday to the love of my life and wish you always be blessed by Allah the Almighty and may our love remains strong both in this life and hereafter,Insyallah...Amin Ya Rabbal Alamin'.

Just a simple celebration .... I just made "pulut Kuning" with Chicken curry and compliments with this Banana Walnut Cake...

This cake was inspired by Martha Stewart Banana Cupcake with Caramel buttercream ....and the recipe was adapted from Kak Yani ,Thekitchenguardian and for the caramel sauce I sourced the recipe from Sarah Jasmine from The world of baby cakes ....
The results turn out really good even my darling hubby loves it ...^__^ and me too....

Banana Walnut Cake
original recipe: Kitchen guardian
250g unsalted butter-melted n cooled
180g castor sugar(the original recipe is using 250g)
2tsp vanilla essence

4 large eggs(grade A)

4 large ripe banana-mashed

350g all purpose flour
4 tsp baking powder
1 tsp baking soda
a pinch of salt

6 tbsp buttermilk/yogurt
handful of roasted chopped walnuts

How to:
1-Mix (A) till well incorporated and add egg one at a time
2-Add mashed Banana
3-Add (D) in 3 additions
4-Lastly add (E)-pour into two greased 8" round pans
5-Bake in a preheated oven 160C for 40 to 45 mins

Caramel Sauce
original recipe: Sarah Jasmine 
1/2 cup sugar
1 cup whiping creame

-melt the sugar
-when sugar has melt and has turn to amber colour-turn off the heat
-pour cream bit by bit and stir till all incorporated
-put back the pan on the stove and let the caramel simmer a little bit-remove from the heat
-let it cool and pour into container and refrigerated.

Caramel Meringue Buttercream
Original Recipe: Sonia -Nasi Lemak Lover
100g white egg
135g castor sugar
227g unsalted butter-anchor-cut into small pieces-but let it cooled
1/2 quantity of caramel sauce
1 tsp vanilla essence

How :
-combine the egg whites,sugar in the heatproff bowl of a standing mixer set over a pan of simmering water
-whisk canstantly by hand until mixture is warm to the touch and sugar has dissolved(the mixture should feel completely smooth when rubbeb btwn your finger)
-Attach the bowl to the mixer fitted with whisk attachment-with medium to high speed-whisk until stiff and fluffy and glossy-kalau nak test ok ke tak- sentuh mangkuk akan rasa sejuk...
-with lower speed add butter one at at time,mixing well after each addition-once all butter has been added,whisk in vanilla and caramel.
-switch to paddle attachment-and continue beating on low speed until all air bubbles are eliminaated,about 2 minutes-continue beating until the frosting is completely smooth.

How to assemble the cake:
-cut the cake into 4 layers
-spread the buttercream on the 1st layer of cake then drizzle the caramel sauce then top it with 2nd layer of cake-repeat the same process till the 4th layer of cake

happy baking ^__^