bingka cheese sarawak

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt

tadi kata kat cik abe.. letihnya badan..
dia petik kata2 prof muhaya "semua tu dalam minda sahaja.."
cemana nak kuatkan badan kalau dah memang betul keletihan?
saya tak pasti org lain buat macam mana..
bagi saya, kalau rehat cukup.. insyaallah kembali segar
tapi dah banyak hari rasa macam ni..
oven pun dah lama tak beraksi.. :|
blog pun dah tak dijengah lagi..

anyway, malam ni cuba paksa diri..
sekurang-kurangnya dapat update cerita basi :p
bingka ni dah buat laaama dah.. ahad lepas lagi..
dah nak seminggu baru berkesempatan nak post di sini..
alhamdulillah.. Allah masih bagi peluang utk hidup hingga hari ini..

sumber: hasue & izah
Bahan A:
1 peket agar2 cap ros (13g) *izah guna agar2 serbuk 10gm

3 cawan air

1 cawan gula pasir *izah kurangkan sedikit

Bahan B:

250g mentega

250 cream cheese Philadelphia

½ tin susu pekat manis

1 ½ cawan tepung hong kong *izah guna tepung gandum

3 biji telur ayam

1 sudu kecil esen vanilla/jus lemon

Cara2:

1. Bahan A dimasak sehingga mendidih dan ketepikan buat seketika.

2. Pukul telur ayam sehingga kembang.

3. Masukkan mentega dan susu pekat manis. Pukul rata.

4. Masukkan tepung, cream cheese, esen vanila dan pukul sehingga benar2 sebati.

5. Masukkan agar-agar (yang masih panas) sambil dipukul laju

6. Tapis adunan ke dalam loyang dan bakar didalam oven yg sudah dipanaskan pada suhu 175c selama satu jam atau sehingga masak (bergantung pada jenis oven).

satu adunan ni insyaallah boleh dapat satu loyang 9x13 yg besar tu. saya guna satu loyang 8x8 dan satu loyang bulat 9inci. yg loyang bulat bawak ke rumah sedara.. yg loyang 4segi mamam sendiri.. :D

saya saja tambah sesudu besar chocolate emulco.. lidah terasa nak jamah sesuatu yg bercoklat ;)

mekasih hasue & izah.. lajat bangat bingka ni! lemak merdu je rasanya.. 

peach yogurt bundt cake

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt

waduh.. layout blog dah ditukar! err.. posting page je kot ek?
makin sanggih.. makin kelabuhasap diri yg tak cukup sanggih ni. huhuhu..
macamtu lah jugak kehidupan.. makin sanggih semuanya skrg ni..
daripada hidup tak perlukan henfon, majoriti manusia kini ber"smartfon"
daripada tak perlu pikir nak makan apa.. nganga ja mulut
sampai kena fikir nak masak apa utk seminggu..  
namun, apa saja fasa perubahan yg berlaku..
manusia tetap kena bergantung sepenuhnya kepada Maha Pencipta
daripada kecik.. sampai dewasa.. sampai tua.. dimana2 saja.
berharap hanya pada Yang Satu.
dan jgn sesekali putus harap!

sekian bebelan jumaat malam sabtu.

kek ni buat utk meeting dgn staff + usrah
niat asal nak share separuh2..
tapi laku pulak masa meeting..
tinggal 3 potong ja utk usrah
langsung tak jadi sbb takut tak cukup!
sama ada mmg betul sedap atau mmg staff semua kelaparan :p

one moist peach cake. i lurrve moist cake!

sumber: weekofmenus

• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 vanilla bean, split, seeds  <-- i replaced with vanilla essence
• 1 cup sour cream
• 1 ½ cups diced fresh peaches

1. Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.
2. Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside.
3. Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes.
4. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Beat in vanilla bean.
5. At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.)
6. Scoop half of batter into pan and spread with spatula. Sprinkle with peaches. Scoop remaining half of batter on top of peaches. Smooth with spatula.
7. Bake cake for 50 to 60 minutes, or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack. Place the cake, on the rack, over a baking sheet.

resepi asal guna freash peach dan ada soaking syrup. saya cuma guna peach dlm tin dan tuang sikit sirap dalam tin keatas kek. sikit je.. dlm 2sudu besar.. 

chocolate caramel banana upside down cake

bismillahirrahmanirraheem..

assalamu'alaikum wrm wbt

tak aman nak update blog..

tengah tengok siaran langsung di TV1
proton preve.. "drive it to believe it"

hemsem! body nampak mantop! 

daku tergodaaaaaaaaaaaaaaa...........!

kebetulan cik abe kehilangan kereta awal bulan 2 yg lalu..

hingga kini masih tercari2 kereta yg nak diganti..

kata bini: proton preve.. saya mesti pilih!

ye ye o je! cik abe yg nk beli.. bini yg lebih2 :p

cerita kek pulak.. dah lama tanda kat buku.. nak buat

tapi bila ada pisang.. asik lupa.. asik la cari resepi muffin pisang

wiken lepas saja belek2 buku.. langsung letak atas dapur.. supaya tak lupa lagi!

nyumm!

sumber: cake keeper cakes

For The Topping :

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed light brown sugar
• 3 ripe bananas, peeled and cut into 1/4-inch thick slices

For The Cake :

• 3/4 cup plus 2 tablespoons unbleached all-purpose flour
• 6 tablespoons unsweetened Dutch process cocoa powder, sifted
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons (3/4 stick) unsalted butter, softened
• 1 cup granulated sugar <-- i use 3/4cup
• 2 large eggs
• 2 tsp vanilla
• 2/3 cup buttermilk

next time senduk batter perlahan kedalam loyang.. jgn tuang skaligus..
habis terkona2 banana tu..

Make the topping :

1. Preheat the oven to 350F. Grease a 9-inch round nonstick pan and dust with flour.
2. Heat the butter in a medium saucepan over a medium heat until foaming. Whisk in the brown sugar, turn the heat to low, and cook, whisking, for 2 minutes. Scrape the mixture into the prepared pan and smooth with a spatula. Arrange the banana slices in concentric circles on top of the sugar mixture. Set aside.

Make The Cake :

1. Combine the flour, cocoa powder, baking soda, and salt in a medium mixing bowl.
2. Combine the butter and granulated sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes.
3. With the mixer on low speed, add the eggs, one at a time, scraping down the sides after each. Turn the mixer to high speed and beat until the mixture is light and increased in volume, about 2 minutes. Stir in the vanilla.
4. With the mixer on low, stir in 1/3 of the flour mixture. Stir in 1/2 of the buttermilk. Repeat with the remaining flour and milk, ending with the flour. Scrape down the sides of the bowl and beat the batter on high speed for 30 seconds.
5. Pour the batter over the bananas, gently spreading it into an even layer.
6. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let stand for 5 minutes. Holding the pan and a plate together with oven mitts, immediately invert the hot cake onto the plate. If necessary, replace any fruit stuck to the bottom of the pan. Let the cake cool for 20 minutes and serve warm, or serve at room temperature. Store uneaten cake in a cake keeper, or wrap in plastic and store at room temperature for up to 2 days.

saya cukup suka kek yg ada buttermilk! konfem kek akan lembut gebus!
kek ni pulak chocolate cake yg ada banana.. amboila.. double suka! :D
alhamdulillah.. sikecik pun sgt suka.. kejap2 bukak peti es mintak kek.

buttermilk frangipane cake

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt.

1st time ever after loooong time..
i feel "tak cukup nafas" with office task
running from one meeting to another
beginning from yesterday..
more meetings means more works to be done!
but alhamdulillah.. i still feel very happy!
walaupun hasilnya wont be captured in KPI
walaupun in the end gaji tetap sama tiada bezanya..
but i feel happy contributing to the ummah!
fuhh.. ayat.. bak kata org muda.. ayat tak ble blah! hehe..
anyhow, this happy-feeling is actually a blessing. kan?
thank you O Merciful Allah.. for Your Rahmah!

this "butterfinger" (as one of my friend calls it) cakes was done in hurry
7am baru stat buat.. 8am baru ting! sampai lewat punch-in!
even the picture was snapped in the car, while waiting at the traffic light
alhamdulillah.. dalam kalut2 dapat jugak dimakan ramai orang..

kek miss kalut :p
parchment paper tertangkup atas kek semasa baking
lantas mengeluarkan isi perut "filling"  :|

source: tarteletteblog
Ingredients:
1/2 cup (125ml) buttermilk
1/2 cup (125ml) sour cream
1/2 cup (100gr) sugar
2 eggs
1/2 cup (125ml) olive oil
zest and juice of one lemon
2 cups (280gr) Jeanne's gluten free all purpose flour mix (or 2 cups regular flour)
2 teaspoons baking powder
1 portion frangipane filling (recipe follows)

Directions:
Preheat the oven to 350F. Position a tray in the middle. Grease two loaf pan and line the bottom with parchment paper. Place the pans on a baking sheet. Set aside.
In a large mixing bowl, whisk together the buttermilk, sour cream, sugar and eggs until pale (takes about 2 minutes). Add the oil and lemon juice and zest and mix until well blended. Add the flour mix and baking powder and whisk about 50 strokes until the batter is smooth. Divide half the batter in between the two pans. Top each pan with the frangipane filling over that first layer. Divide the remainder of the cake batter in between the two pans to cover the frangipane.
Bake for about 40-45 minutes (on convection) to a hour (regular) until a knife inserted in the middle comes free of raw batter.

Frangipane:

Ingredients:
1/2 stick (55 gr) butter, softened
1/4 cup (25gr) sugar
1/2 cup (50 gr) ground almonds (blanched, slivered, whole, your call)
1 egg
2 tablespoons (30gr) heavy cream

Directions:
Place the butter, sugar, ground almonds, and the eggs in a large bowl and whisk until smooth (can also be done in a food processor). Add the cream but stir in it instead of whisking not to emulsify it or it will rise while baking.

personally, i think the whole batter can fit into my 9x5loaf pan.
this simple cake has a wonderful taste.. the cake itself is moist and lemony and the frangipane filling is lemak2 manis. next time.. (there's a high possibility am making it again insyaallah..) i might swirl the filling instead of just layering it.. and maybe.. i will put some color to the swirl?? jom kita cuba terai!

puding pelangi tak jadi

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt,

mak pesan suruh buat puding roti zebra utk kenduri nanti
saya teruja nk cuba puding roti pelangi kak azlita yg lawa
(puding lawa, tuan puding pun lawa!!)
tapi pelangi saya entah kemana.. xdak aghah sungguh!
malu nk tepek kat sini tapi nak rekodkan jugak..
utk kesenangan diri sendiri bila nak cari esok2 ni.. insyaallah..

sumber: kak azlita aziz fromintankitchen
yg kat bawah ni olahan saya sbb saya guna 1 peket agar2 serbuk
original resepi sila refer blog fromintankitchen

• 1 peket agar-agar serbuk (11gm rasanya)
• 2 1/2cwn air
• 2biji telur
• 1 tin susu cair
• 3 sudu makan susu pekat manis
• 4 keping roti
• 3 sudu gula <-- next time nk lebihkan 5sdb sebab tawar pulak rasanya
• 1 sudu teh esen vanila
• 2 sudu teh strawberry emulco 
• Pewarna hijau, purple, kuning 

1. Masak agar-agar dgn air dan gula hingga agar-agar dan gula larut
2. Dgn menggunakan blender, kisar roti bersama telur, susu cair dan susu pekat manis hingga sebati.
3. Tuang bahan yg dikisar tadi ke dalam periuk agar-agar tadi dan terus memasak dengan api yang perlahan sambil dikacau hingga didih.
4. Masukkan esen vanila. Biarkan masak seketika.
5. Tutup api dan masukkan strawberry emulco. kacau rata.
6. Ambil sedikit 1/4 daripada adunan dan bahagikan kepada beberapa bahagian dan letakkan pewarna pada setiap bahagian yang telah diasingkan
7. Baki adunan yang tidak diwarnakan tadi, di tuang ke dalam loyang yang telah dibasahkan dahulu dengan air. Ketepikan
8. Kemudian ambil adunan yang telah diwarnakan tadi dan titiskan atas puding dalam loyang tadi secara berselang seli antara satu warna dengan warna yang lain.
9. Buat hingga habis. Kemudian sejukkan.

tengkiu kak! puding ni sedap! mantap elok je.. cuma saya lupa nak lebihkan gula.. bahan lain dah dilebihkan.. tapi gula menten 3sdb.. manalah tak tawar heber! huhuhu.. takpalah.. sekurang-kurangnya boleh kurangkan risiko sweet-urine :D

victoria sandwich cake

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt,

2 tahun lepas pernah buat victoria sandwich cake..
tahun ni revisit with a different recipe..
which is kak yani's MIL's recipe
thank you kak yani! everybody love it!
everybody tu beradik2 yg datang rumah mak smlm
mak buat kenduri kecik.. ajak adik beradik sekitar kl

 

source: kak yani KITCHENGUARDIAN

• 250g butter
• 220g gula castor
• 1tbs golden syrup
• 5biji telur
• 1tsp vanilla
• 280g self raising flour <-- saya guna tepung superfine + 3tsp baking powder + 1/2tsp garam
• 2-3Tbs milk

1. Preheat oven at 170C. Line baking tin with parchment paper or just grease & sprinkle flour. (i use 2  8inch round tin + 3 muffin cups.)
2. Cream butter and sugar and vanilla until light and fluffy. Add eggs in three additions. What I did was to break 5 eggs and beat slightly. <-- i follow u kak yani!
3. Lastly add srf in 3 additions, fold in milk until incorporated.
4. Bake for about 30 minutes until golden in colour.
5. Let cool and sandwich with Raspberry jem, and sprinkle sugar on top!



saya cuma ada 2 loyang 8inci so.. guna 3muffins cup sebab taknak kek tinggi sangat. tapi macam tinggi jugak. mebe kena guna 4 muffins cup kot?

anyway, the cake is superb. cukup ciri2 macam kak yani kata.. spongy & yet very moist. tapi tak taulah kenapa.. it still not one of my feberet kind of cake! ngengade sungguh!

lagi satu part ngengada..

ngengada tambah creamed butter.. ikut resepi yg pernah buat dolu-kala dari bbcgoodfood

cuma pukul sampai kembang 100g butter + 120g icing sugar.

strawberry lemon yogurt cake

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt

setelah lama oven berada dlm mode idle
semalam kembali aktif. 2 kek skali jalan.
kek stoberi yogurt ni buat utk bekfes esoknya (pagi ni)
semata2 sebab nak habiskan stoberi dan yogurt
padahal boleh ja nk jadikan yogurt stoberi kan?
tapi kureng minat lah..
lebih minat utk ternak lemak lagi :p

bekfes pagi ni.. with sugarless green tea dan sesudu besar madu

sumber: sweetlyserendipity.com

• 1 1/2 cups all purpose flour
• 1 1/2 cups white whole wheat flour <-- tak letak
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Zest of 1 lemon
• 1 cup (2 sticks) butter, at room temperature (if you use unsalted, add another 1/2 teaspoon of salt)
• 1 1/4 cups sugar
• 3/4 cup brown sugar
• 3 eggs
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 8 ounces plain Greek yogurt
• 12 ounces (about 2 cups) fresh strawberries, diced

1. Heat oven to 165C. Grease and flour a 10-inch bundt pan and set it aside.
2. In a bowl, stir together flour, baking soda and salt. Mix in the lemon zest and set aside.
3. With an electric mixer or stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in lemon juice and vanilla extract until incorporated.
4. Alternate beating in the flour mixture and the yogurt – starting and ending with flour – and mixing just until incorporated. Gently fold strawberries into the batter.
5. Pour the batter into the prepared bundt pan. Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
6. Allow to cool 25 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, whisk together the powdered sugar and lemon juice in a small bowl. Drizzle glaze over top of the cake, letting it drip down the sides.

saya separuhkan resepi dan guna loaf pan. dan juga tak buat glaze. 

boca negra = mulut hitam

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt

banyak resepi yg ditanda dalam buku baking with julia
tapi satu pun belum terlaksana.. eh.. ada satu rasanya..
lepas dinner semalam saja buat kek "mulut hitam" ni
hajatnya nak share dgn kawan2 opis nanti
tapinya aduhai.. takdak rupa kek! jadik puding la pulak!

tangkap leleh....!

sumber: baking with julia

• 12 ounces bittersweet chocolate, coarsely chopped
• 1 1/3 cups sugar
• 1/2 cup bourbon <-- saya ganti ribena
• 2 sticks (8 ounces) unsalted butter, cut into 10 pieces, at room temperature
• 5 large eggs, at room temperature
• 1 1/2 tablespoons all-purpose flour

1. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter a 9-inch round cake pan and line the bottom with parchment or wax paper; butter the paper. Put the cake pan in a shallow roasting pan and set aside until needed.
2. Put the chopped chocolate in a medium bowl and keep close at hand. In a 2-quart saucepan, mix 1 cup of the sugar and the bourbon and cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a full boil. Immediately pour the syrup over the chocolate and stir with a rubber spatula until the chocolate is completely melted and the mixture is smooth. Piece by piece, stir the butter into the chocolate mixture. Make certain that each piece of butter is melted before you add another.
3. Put the eggs and the remaining 1/3 cup sugar in a medium bowl and whisk until the eggs thicken slightly. Beating with the whisk, add the eggs to the chocolate mixture and whisk until well blended. Gently whisk in the flour.
4. Pour and scrape the batter into the prepared pan, running your spatula over the top to smooth it. Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan. Bake the cake for exactly 30 minutes, at which point the top will have a thin, dry crust. Remove the cake pan from its water bath, wipe the pan dry and cover the top of the cake with a sheet of plastic wrap. Invert the cake onto a flat plate, peel off the parchment and quickly but gently invert again onto a serving platter; remove the plastic.
5. Serve the cake warm or at room temperature with the chilled white chocolate cream.

lepas makan tangkap gambar tayang gigi.. konfem semua lari!!! :p

saya separuhkan resepi.. sebab coklat cuma cukup utk separuh.. tapi telur guna 3 bijik saiz B. mungkin itu antara sebab kek saya jadi puding??? tapi bila makan sejup2 amboi mak.. nikmat kecoklatan tak terhingga! yang pasti, kek ni hanya sesuai utk "hantu coklat" macam saya ;)