labbaikallah..

Labbaik Allahumma LabbaikKami (datang) memenuhi dan melaksanakan perintah-Mu ya Allah.
Labbaika la syarika laka labbaik
Tiada sekutu bagi-Mu dan kami (insya Allah) (datang) memenuhi panggilan-Mu.
Inna al hamda wa an ni’mata laka wa al mulka la syarika laka
Sesungguhnya segala pujian, nikmat dan juga kerajaan adalah milik-Mu dan tidak ada sekutu bagi-Mu.

subhanallah.. alhamdulillah.. ALLAHU AKBAR!!!

blog ini akan berhenti beroperasi buat sementara

ampun dan maaf dipinta andai ada salah dan silap dalam berkata2

mohon halalkan segala resepi yang di'copy'

semoga dapat bertemu kembali.. sebulan selepas ini..

insyaallahu taala..

coffee marble chiffon cake

bismillahirrahmanirrahim..
setelah 2 hari bertangguh.. akhirnya terlaksana jugak..
alhamdulillah..
entah kenapa, baking mood lari tak terkejar lagi!
ibu mertua & ipar duai datang,
cuma dijamu DFCC
niat nak buat kek lain terbantut
bila adik kata nak datang,
niat nak buat nectarine cake pun tak terbuat
saya usahakan jugak buat coffee chiffon ni
as an early birthday present for her..

adaptasi dari cosybake & cornercafe

• 90g tepung kek/ tepung low protein (superfine pun boleh)
• 2/3tsp Baking powder
• 40g Castor sugar
• 3 Egg Yolk
• 40g minyak jagung
• 90ml air
• 1Tbs serbuk kopi
• 1Tbs serbuk susu 
• 4 Egg white
• 40g Castor sugar

marble:

• 1Tbs serbuk kopi
• 1Tbs air

Method:

1. Sift flour and baking powder and set aside.
2. In a bowl, mix yolks , oil and water + coffee + milk powder. Add in sugar, followed by the flour. Mix to a thick batter.  
3. Whip egg white till foamy and slowly add in sugar and whip together a stiff peak.
4. Mix 1/3 of white to the flour batter and blend well. Fold the rest of the egg white in and fold them gently till well blended.
5. Scoop about 3 to 4 tablespoons of the cake batter and mix with the coffee for marbling. This marbling batter will be quite thin and runny.
6. Pour about 1/3 of the cake batter into the tube pan to cover the base of the pan. Using a spoon, drop about 1/3 of the marbling batter randomly over the cake batter. Use a chopstick to swirl around twice to create a marbling effect. Repeat with the next third of the cake batter and marbling batter. Finish repeating with the remaining cake batter and marbling batter.
7. Bake the cake at 180C for 10 minutes, and bring down to 160C and bake for further 30 minutes.
8. Cool the cake with the tin inverted on a wire rack till it’s completely cool before slicing.

verdict:
love the taste.. cuma chiffon kali ni agak lembab berbanding sebelumnya.. adakah sebab saya sukat minyak = 50ml instead of 40g? ada efekkah?? ataupun putih telur x cukup stiff?? masa tonggengkan bekas memang tak jatuh tapi masa kaup, ada kesan macam sedikit  berair.. yang mana satu silapku???

linzer muffins

dah lama tak buat muffins utk anak2 bawak kesekolah..
sblm subuh tadi dah turun godek2 dapur
utk buat linzer muffins yg dah berhari2 dikelebek resepinya
kat technicolorkitchen nampak sgt sedap!
tapi saya belum sempat rasa..
rupa muffins yg saya buat sangat pucat lesi - langsung tak berseri :|
kak insyirah yg tengah demam tak selera nak bawak kesekolah
abang gebu dah makan 2 ketul tapi akhirnya taknak bawak jugak
sayu rasa hati ummi..
takpalah.. bukan rezeki classmate kakak & abang..
insyaallah kawan2 di ofis ummi boleh tlg makan :)
lagipula pagi ni ada acara angkut mengangkut..
boleh jamu muffins yg entah apa rasa ni..

sumber: technicolorkitchen

• 1 ½ cups (210g) all-purpose flour
• 1 ½ cups (150g) almond meal (finely ground almonds)
• ¾ cup (150g) superfine sugar
• ½ teaspoon finely grated lemon zest
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 cup (240ml) whole milk, room temperature
• 6 tablespoons (¾ stick/84g) unsalted butter, melted and cooled
• 1 large egg
• 1 teaspoon vanilla extract
• about 1/3 cup raspberry jam
• confectioners’ sugar for dusting

1. Preheat the oven to 200°C/400°F. Butter a muffin pan with twelve ½ cup capacity muffin cups.
2. Whisk together flour, almond meal, sugar, lemon zest, baking powder, salt, and cinnamon in a large bowl. 
3. Whisk together milk, butter, egg and vanilla extract in a small bowl, then stir into dry ingredients just until combined – do not overmix; batter should be lumpy.
4. Put a scant ¼ cup batter into each muffin cup. Top each with 1 rounded teaspoon jam. Divide remaining batter among cups. 
5. Bake until golden and muffins pull away from edges of cups, about 20 minutes. Cool in pan on a rack 5 to 10 minutes, then turn out onto a rack. 
6. Dust with confectioners’ sugar before serving. <-- tak buat ni. 

gambar akan diupload malam nanti, insyaallah.

orange chiffon cake

i got hit by a chiffon bug!
hehe.. ayat ngada2 :p
sejak buat matcha setompok chiffon hari tu
asikla terngiang2 dilidah & ditekak
akan perasaan lembut dan gebus kek cifon itu
abih separuh di bantai sorang pun tak puas2 jugak
lagi separuh bagi kat mak.. mak mintak lagi.. tp sudah sadaqallah..

dulu pernah buat orange chiffon cake
tapi dengan eksennya langsung tak refer resepi lama
sebab jatuh chenta dgn resepi baru
dan sememangnya dah lupa macam mana rasa resepi lama tu..
so, pandai2 sendiri ubah 90ml air jadik 90ml orange juice
hasilnya...
alhamdulillah.. menjadi la jugak.
terasa keorenannya.. dan yg utama.. kelembutan kek cifon tu..
nyaman ja ditekak :D

diadaptasi dari sumber utama: cosy bake

• 90g tepung kek/ tepung low protein (superfine pun boleh)
• 2/3tsp Baking powder  
• 40g Castor sugar
• 3 Egg Yolk
• 40g minyak jagung
• 90ml freshly pressed orange juice 
• 4 Egg white 
• 40g Castor sugar  
• parutan sebiji kulit oren <-- parut dulu baru perah 

Method:

1. Sift flour and baking powder and set aside.
2. In a bowl, mix yolks , oil and orange juice together. Add in sugar, followed by the flour. Mix to a thick batter. blend in the parutan kulit oren. 
3. Whip egg white till foamy and slowly add in sugar and whip together a stiff peak.
4. Mix 1/3 of white to the flour batter and blend well. Fold the rest of the egg white in and fold them gently till well blended.
5. Bake the cake at 180C for 10 minutes, and bring down to 160C and bake for further 30 minutes.
6. Cool the cake with the tin inverted on a wire rack till it’s completely cool before slicing.

simple!

gambar nanti petang atau malam akan diupdate. 

tapi gambar cifon sama saja macam cifon lain.. 

crostata

crostata is a sweet tart from italy
tapi resepi nigella yg saya buat ni..
is nothing like a tart
more like a bread.. a cakey bread
dah jam 7am baru nak godek2 dapur..
memang tak sempat nak ber-tat2
makanya, resepi ini jadi pilihan..

tangkap leleh....

sumber: how to be a domestic goddess by nigella
bahan2:

• 75g butter, suhu bilik
• 150g gula castor <-- saya kurangkan ke 120g
• 2biji telur
• 200g tepung
• 1sdk baking powder
• 300g jem stoberi atau apa2 jem. lebih enak kalau homemade

tatacara:

1. panaskan oven ke 180C dan gris loyang springform atau loyang tart dan lapik dengan kertas pada dasarnya.
2. pukul butter dan gula hingga sebati.
3. masukkan telur satu demi satu dan pukul hingga sebati.
4. ayak tepung + baking powder dan gaulkan kedalam adunan butter+gula+telur hingga sebati.
5. ratakan adunan pada loyang dan biarkan dibahagian hujung agak tinggi (buat macam kolam) lebihkurang dalam 2cm.
6. ratakan jem dalam bahagian tengah adunan.
7. bakar selama 30-40minit.

crusty & crunchy top paired with sweet jem filling..

verdict:
nak kata sedap.. takdela marvelous sangat..
tapi utk resepi yg tak sampai sejam siap.. kira okela..
dan sangat mengenyangkan bila di buat as breakfast &tea

saya ada jumpa resepi crostata de marmelatta (jam crostata) disini..
nampak sungguh enak!

matcha marble chiffon

adik yg tinggal nun jauh diutara nak balik ke"kampung" kl
so, kakak yg baikhati (:p) tanyalah.. nak kek apa for your birthday?
katanya dia suka beli (dan makan) kek coffee chiffon
lahai.. tidak kusangka.. si adik suka cifon rupanya..
oleh kerna dah lama tak buat chiffon
malam tadi kakak yg baikhati ni (sila muntah!) try test skill..
sebab kakak yg nak makan.. dia buat apa yg dia suka
which is green tea/ matcha chiffon ;)

sumber: cosy bake

• 90g Top Flour <-- saya guna superfine flour
• 2/3tsp Baking powder  
• 40g Castor sugar
• 3 Egg Yolk
• 40g Salad oil <-- saya guna mazola  
• 90ml Water  
• 4 Egg white 
• 40g Castor sugar  
• 1Tbs Matcha powder  
• 2tsp Water  

Method:

1. Sift flour and baking powder and set aside.
2. Mix matcha powder with 2tsp of water to make a paste.
3. In a bowl, mix yolks , oil and water together. Add in sugar, followed by the flour. Mix to a thick batter.
4. Whip egg white till foamy and slowly add in sugar and whip together a stiff peak.
5. Mix 1/3 of white to the flour batter and blend well. Fold the rest of the egg white in and fold them gently till well blended.
6. Take 1/4 portion of the batter to mix with the matcha paste. Fill the chiffon tin with plain batter and in between layer filled with matcha batter. With a skewer, run through the tin to create the marble effect.
7. Bake the cake at 180ç for 10 minutes, and bring down to 160’c and bake for further 30 minutes.
8. Cool the cake with the tin inverted on a wire rack till it’s completely cool before slicing.

setompok!

nota:
greentea saya berketul2 sebab malas nak kacau betul2 (eh! macam pantun pulak :p)
dan marble efek pun tak nampak rupa. cuma setompok saja!
kita tukar nama aci tak? matcha setompok chiffon. hehe..
itulah hasilnya bila buat kerja menghampiri masa tidur.
semua nak cepat aja sebab bodyclock dah bagi signal.

tolak ketepi greentea/ matcha yg berketul dan setompok itu,
kek ni sangat lembut! supersoft!
dan kemanisannya just nice.
x terasa manis tapi takdaklah sampai tawar heber.
and i just cant stop at just 1 slice!
boleh guna resepi ni utk buat coffee chiffon cake nanti :)

summer nectarine cake

mula-mula jumpa resepi ni terasa familiar
almond meal + egg whites + melted butter + icing sugar
bila diingat-ingatkan balik.. hah! friands!
tapi donna hay suruh guna patty tins.
kalau ikut gambar hasil dlm buku donna,
rasanya tin tu berbentuk bulat tp tak berapa dalam..
resepinya tulis sendukkan 1Tbs adunan kedalam acuan
saya rasa acuan madeleine pun sesuai jugak..

friands in madeleine mould :)

sumber: simple essentials fruit by donna hay

• 3 eggwhites
• 1 cup almond meal (ground almonds)
• 1/2 cup icing (confectioner’s) sugar, sifted
• 1/4 cup plain (all-purpose) flour
• 1/4 teaspoon baking powder
• 50 g (1 3/4 oz) butter, melted
• 1 tablespoon finely grated lemon rind
• 1 nectarine, halved and sliced
• icing (confectioner’s) sugar, extra for dusting (I skipped this)

1. Preheat the oven to 180˚C.
2. Place the eggwhites, almond meal, sugar, flour, baking powder, butter and lemon rind in a bowl and mix well to combine.
3. Spoon 1 tablespoon of the mixture into 12 lightly greased 1/4 cup capacity patty tins and top with a slice of nectarine.
4. Bake for 15 minutes or until puffed and golden. Dust over extra icing sugar to serve.

nota:
donna hay tulis makes 12pcs. sebab saya guna madeleine pan yg nipis tu, dapat 18pcs.
anak teruna kecik tu suka sangat! lembut dan tak manis sangat tapi nectarine tu yang manis!
ok. sebab nectarine dah habis, lepas ni takkan ada dah resepi nectarine ;)

nectarine cake with cinnamon-nut topping

dah lama tercari2 buah nectarine ni
bulan puasa hari tu cik abe ada beli kat pasar haram korea
tapi dia pun tak tau buah apa
cik adik dengan pandai2nya meneka: peach kot ni?
sedap bangat! manis & rangup..
sabtu lepas terjumpa kat MBG wangsawalk..
baru kutahu.. loh.. kok ini namanya nectarine! :p
apalagi.. terus sambar 4biji RM10

sumber

tapi tekak ni tak berapa sedap. perit & pahit ja..
hidung pulak tersumbat rapat.. cuma bernafas melalui satu serombong..
memanglah kurang perasaan dalam menikmati makanan
tapi buat jugak sebab dah lama kepingin nak rasa kek ni
sudahnya.. satu slice pun tak boleh nak habis :(

tekstur buah yg rangup jadi lembik.. nyaman ja kat tekak yg perit ni..

tapi terlebih bakar.. rangup bangat! susah tekak yang perit nak telan. huhuhu..

sumber: cake keepers cake by lauren chattman
(memang tak rugi beli buku ni! kek simple ja tp best!)

 For The Topping :

• 1 cup plus 1 tablespoon sugar <-- i put 1/4cup brown sugar <-- hasilnya kek hitam!
• 1/2 teaspoon ground cinnamon
• 1/3 cup walnuts or pecans, finely chopped

For The Cake :

• 1 cup unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar <-- saya guna 3/4cwn
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 5 medium ripe nectarines, halved, pitted and peeled <-- saya guna 3 biji dan belah 4

Make the Topping:

1. Preheat the oven to 375F. Grease the inside of a 10-inch round springform pan.
2. Combine sugar, cinnamon, and the nuts in a small bowl. Set aside.

 Make The Cake :

1. Combine the flour, baking powder and salt in a medium mixing bowl.
2. Combine the sugar and butter in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. With the mixer on low, add the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla. Add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition.
3. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Arrange the nectarines, cut side down, on top of the batter. Sprinkle with the topping. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to a wire rack. Cool completely, cut into wedges, and serve.
4. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.

hotpot potatoes

entah kenapa.. tiap kali tiba hujung minggu
mood memasak pudar sepudar-pudarnya..
be it for lunch or for dinner
tapi nak kena masak jugak!
kesian anak2.. dpt ummi pemales :|

oleh sebab ke"tidak-ada-mood"an melanda
saya niat nak buat one-bowl dinner saja
dari awal dah keluarkan minced meat
tapi sampai lepas maghrib tak bergerak daging tu!
akhirnya buat resepi yang terjumpa dlm blog irmadilondon
alhamdulillah.. kenyang jugak budak2 tu semalam..

sumber: irmadilondon
sila klik link irma utk gambar step by step yang sgt menggiurkan!

Bahan-bahan :

• 500 gram daging ayam/ lembu - didadu atau dicincang. <-- saya guna minced meat
• 1 labu bawang besar - didadu
• 3 ulas bawang putih - dicincang
• 1 sudu besar serbuk kari
• 1 mangkuk sayur campur ( kacang peas, carrot dan jagung ) <-- saya guna buncis + jagung
• 1 tin tomato yang dicincang <-- saya guna 1/2tin tomato sup + tomato buah.
• 1 sudu teh mixed herb
• 1 sudu besar tepung gandum
• 3 sudu besar air
• Minyak zaitun untuk menumis
• 1 kiub ayam <-- guna suku kiub lembu
• 2 biji cili dipotong nipis. <-- setengah bijik sbb budak2 tak suka cili..
• Garam

Topping :

• 5 biji kentang dihiris nipis. Gaulkan bersama minyak, garam dan pepper. Kalau suka kentang lebih. Boleh tambah lagi.
• Keju Mozarella <-- saya campur dgn cheddar utk mencukupkan taburan
• Parsley. Takda pun tak pa.

Cara-Cara :

Bismillahirrahmanirrahim..

1. Tumis bawang merah dan bawang putih sampai garing. Masukkan rempah kari. Kacau dengan api perlahan.
2. Masukkan tomato dalam tin. Kacau sampai sebati.
3. Masukkan ayam, mixed herb dan kiub ayam. Masak sampai kering.
4. Campurkan tepung gandum dan air. Kacau sambil selawat. Tuangkan dalam kuali. Kalau rasa kering boleh tambah sedikit air.
5. Masukkan sayur campur. Perasakan dengan garam. Tunggu 10 minit. Sampai semuanya masak dan sebati. Boleh tutup api.
6. Leserkan loyang dengan minyak. Tuangkan inti dan ratakan.
7. Kemudian, susun kentang secara bertindan-tindan. 
8. Taburkan dengan parutan cheese Mozarella atau cheese biasa pun boleh.
9. Bakar dengan suhu 180’C selama 50 minit atau 1 jam. <-- saya bakar 30min ja sebab anak2 dah kelaparan :p. lagipula kentang saya hiris sgt nipis (guna sllicer).. insyaallah dah cukup masak.
10. Boleh ditabur dengan parsley semasa menghidang. Kalau takda pun tak apa.

terimakasih dik irma utk resepi yang enak ini!
lain kali boleh buat lagi.. insyaallah..

night of disasters

yup. truly deeply madly disastrous night!
one after another.
org melayu kata sudah jatuh ditimpa tangga
perkara kecik saja.. tp akibatnya besar!
akibat kepada emosi, fizikal & perasaan pada lidah..
and of course.. wang ringgit berjuta2 rupiah

mula2 execute rasa excited. no. not overly excited
just a normal kinda of excitedness.. the way i always feel when i bake
it was all washed away when i tasted the batter..
dengan spontan keluar dari mulut "yuck!"
namun teruskan jugak.. sebab tak tau cara nak alter
sambil berdoa.. pls.. pls come out ok & taste a lot better
huh. who am i kidding? its a simple logic. what goes in goes out.
kalau dah batter rasa pelik. how come the cake would taste lovely?
from now on, the vanillin powder can go to the tongsampah!
serik!

dengan semangat waja.. teruskan another recipe..
what can goes wrong with banana bread?
well.. today i have proven that it can!
adaka patut pi letak baking powder berganda2
just because i dont have srf?
sigh.. sigh...... haishhhhhhhhhhhhhhhhh......
i shouldve known there must be sumthing wrong
but i pushed my hunch - back to notre dame
and proceed with the konon2 correct conversion
the result? another "yuck!" batter
huhuhuhu..

frust!

letih sungguh rasanya..
bila hasil kerja terpaksa ditongsampahkan
letih otak. letih badan.

ok. masa utk muhasabah.
wassalam. ma'assalamah.

no knead cinnamon rolls

dah berhari2 niat nak buat rolls ni
tapi asik bertangguh dan tertangguh
sampai termimpi2.. sampai terbayang2 dok buat rolls ni..
sungguh over! :p

dulu pernah buat tapi resepi lain
yang ini guna oil instead of butter
and no eggs!
dan paling penting, no knead!
sesuai utk org yg "rajin" mcm saya :p

resepi asal: pioneer woman
sumber: happyhomebaking

for dough:

• 250ml (1 cup) milk (I used low fat fresh milk)
• 50g (1/4 cup) sugar (I used brown sugar)
• 62.5ml (1/4 cup) vegetable oil (I used canola oil)
• 1 teaspoon Instant yeast (or 1.5 teaspoons Active Dry Yeast)
• 250g (2 cups) + 30g (1/4 cup) plain flour
• 1/4 teaspoon baking powder 
• 1/4 teaspoon (scant) baking soda
• 3/4 teaspoon salt

for filling:

• 1 tablespoon ground cinnamon (cinnamon powder)
• 50g (1/4 cup) sugar (I used brown sugar)
• 50g (1/4 cup) unsalted butter (melted)

Method:

1. Mix milk, sugar and vegetable oil in a pan. Scald (heat until just before boiling) the mixture. Leave to cool for 45mins ~ 1 hour.
2. Place 250g (2 cups) plain flour and Instant yeast in a mixing bowl. Make a well in the centre and add the above mixture. Stir with a spatula until the mixture comes together to form a thick batter. (If using Active Dry Yeast, sprinkle the yeast into the mixture and let it sit for a minute before adding it to the plain flour.) Cover and let the batter sit for at least 1 hour.
3. Add in the remaining 30g (1/4 cup) flour, baking powder, baking soda and salt. Stir until the mixture comes together. Either go ahead to make the rolls or cover and leave to chill in fridge over night or until needed. If left to chill, check the dough and punch it down by folding with a spatula if the dough rises almost to the rim of the mixing bowl. (Note: dough will be more firm and easier to work with if left to chill in fridge).
4. When ready to make the rolls, mix ground cinnamon and sugar in a small bowl.
5. Dust the work surface freely with flour. Dust the top and bottom of dough with flour. Roll out the dough into a rectangular shape. Then roll out as thin as possible. Dust the dough and work surface with flour when necessary.
6. Brush the rolled out dough with melted butter. Sprinkle the cinnamon and sugar mixture evenly over the surface.
7. Start from the opposite end of the dough, roll the dough neatly in a line towards you. Roll as tightly as possible. Dust fingers with flour if the dough feels sticky. Pinch the seams to seal.
8. Cut into 1 inch thick slices and arrange on baking pan lined with parchment paper (or greased with butter). Place the rolls close together so that they are almost touching.
9. Cover and leave to rise for 30mins (1 hour if dough was left to chill over night) or until the rolls double in size. (Note: the rolls can be left to chill in the fridge over night and bake them the next morning. If rolls have doubled in size, bake them right away. Otherwise leave to sit on counter until double in size before baking.)
10. Bake in preheated oven at 180degC for 20mins until golden brown. 

verdict:

fuyoooo!!!! lembut bangat rotinya!

me likey :)

crazy cake aka wacky cake

planning asal nak ke ceramah ustaz azhar idrus
tapi tak jadi sebab sepupu cik abe datang ziarah
saudara datang dari jauh, wajib kita ra'i
lagipula, tetamu datang bawa rahmat, insyaallah..

sabda rasulullah s.a.w:

"Apabila masuk tetamu pada satu keluarga (rumah), maka dimurahkan Allah rezeki keluarga itu, dan apabila tetamu itu keluar, maka Allah mengampuni dosa-dosa keluarga itu." [HR. Dailami dan Anas]

ameen.. ameen Ya Rabbal 'Alameen..

masalah saya yang tak pandai memasak cuma satu
GABRA! nak masak apa ni? nak jamu apa ni? AIYAIYAI..
masa dah sangat suntuk!
saya belek2 resepi.. hah! jumpa resepi kek ni..
sangat simple! no butter (ganti dgn minyak) & no eggs!
and yet it looks so moist!
saya godek2 kejap, dlm 15minit dah masuk oven.. very the easy!

sumber: bakeforhappykids

• 1 1/2 cup (225g) plain flour
• 1 tsp bicarbonate of soda (replaced with baking powder)
• 1/2 cup (50g) cocoa
• 1 cup (220g) caster sugar
• 100ml rice bran oil <-- i replaced with minyak jagung
• 1 tsp vanilla extract
• 1 tbsp white wine vinegar (replaced with basic white vinegar)
• 1cup water
• 150g strawberries, hulled, halved, to serve (we didn’t eat the cake with this)
• pure icing sugar, to dust (we didn’t do this)

1. Preheat oven to 160°C or 140°C fan forced. Grease and line base of a 20cm springform pan. (saya guna 2 loyang bersaiz 6inci)
2. Sift together flour, bicarbonate of soda (baking powder), cocoa and a pinch of salt into a large bowl. Stir in caster sugar.
3. Whisk oil, vanilla, vinegar and 1 cup of water in a jug. Pour into dry ingredients and mix until combined. Pour into prepared pan. Bake for 30 min, until a skewer inserted into center comes out clean. Cool in pan for 15 min, then transfer to a wire rack to cool completely.
4. Top cake with strawberry and dust with icing sugar (we didn’t do this). Cut into wedges and serve.

nota:
saya frost kek dengan sakibaki chocolate frosting yang terjumpa dalam petisejuk.

verdict:
its very moist tapi tak lemak atau muak but then tak rasa macam kek coklat yg stended.
bila saya campur dalam kuah kastad istimewa.. hmm.. sedap jugak ;)
btw, saya cuma jamu kek ni, chicken & pasta bake dan kuah kastad istimewa+fresh fruits.

green tea cheesecake

dah lama oven tak beraksi..
tuan punya oven asik mengerekot ja
kes hormon lari tak dapat dikejar lagi
akibatnya.. selepas dinner hanya katil yg dituju
anak2 mintak ummi pelukkan..
come here my dear.. i'll hug you guys from here..
cik abe kata.. ujian kecil dari Allah.. redhalah wahai cik adik
insyaallah.. ujian tanda Allah sayang pada hambaNya

alhamdulillah.. semalam sudah dapat pencerahan
akan punca dan juga countermeasure sekali
dan sekarang, tawakkal kepada Yang Esa..

dan semalam jugak dengan penuh semangat
saya laksanakan projek ciskek ni..
namun, tak semua orang suka dan boleh layan green tea
nak kata minat tu, saya tak minum hari2
tapi tiap kali masuk secret recipe, saya akan oder ice blended green tea.
teman opis kata.. macam air rumput! tapi saya sangat suka!

that last slice...

  

adaptasi dari: museinthekitchen (sila klik link utk resepi asal. resepi dibawah saya olah sendiri)

Ingredients:

• 200g (7 oz) digestive biscuits
• 70g butter
• 2tsp coffee (serbuk)
• 2Tbs cocoa powder
• 75ml (about 1/3 cup or 2.5 fluid oz) double cream
• 25ml fresh milk
• 2Tbs green tea powder (matcha)
• 250g cream cheese
• 2Tbs yogurt
• 1/2cup + 1Tbs icing sugar
• 2 small eggs

 Directions:

1. Pre-heat oven to 350 degrees F.
2. Spray a 9” spring-form cake tin with non-stick cooking spray. <-- i use 9inch tart tin
3. Place biscuits (coffee and cocoa powder) in food processor, crush and place crumbs in a bowl.
4. Melt the butter in a small sauce pan, add to the biscuits and mix.
5. Pour the biscuit mixture into the cake pan and press down to create a firm layer.
6. Chill crust in the fridge for 10 minutes to allow it to set.
7. Bake crust in the oven for 10 minutes, then set aside and cool.
8. Reduce oven to 300 degrees F.
9. Heat the double cream and milk in a small sauce pan and add the green tea powder. Stir using whisker. Do not let the cream get hotter then 185 degrees F or it will separate.
10. In a large bowl, using an electric hand mixer, mix the cream cheese and sugar until smooth on low speed.
11. Add the eggs, yogurt and the double cream mixture and mix on low until smooth.
12. Pour the mixture into the cake tin and bake in the lower third of the oven for 30 minutes (at 300 degrees F).

verdict:

tidak kusangka.. sahabat usrah suka!

alhamdulillah..