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!

buttermilk crumb muffins

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt,

lepas tengok cerita the lorax sama2.. anak2 sedara datang rumah
katanya nak bawak something utk potluck (or isit farewell?) ke opis esok
dia nak buat yang simpel2 ja.. say.. a muffins?
saya pun belek2 buku nigella.. buku jamie.. tp xdak yg menarik hati
bila terjumpa buttermilk crumb muffins dlm buku baking with julia
terus tergoda! sebab ada buttermilk! pasti lembut gebus ;)

sumber: baking with julia by dorie greenspan

• 2 1/2cups all-purpose flour
• 2cups light brown sugar <-- next time i'll reduce to 1 1/4C
• 2/3cups solid vege shortening <-- i use butter (150g)
• 2tsp baking powder 
• 1/2tsp baking soda
• 1/2tsp cinnamon
• 1/2tsp ground nutmeg
• 1/2tsp salt
• 1cup buttermilk
• 2 large eggs, beaten

1. Preheat the oven to 350° (170C) . Line with muffin-liners, a 12-cup muffin tin. Set aside.
2. In a large bowl, combine the flour and brown sugar. Cut the butter into small pieces and add to the bowl. Rub the butter into the dry ingredients. When the mixture looks like coarse breadcrumbs, measure out 1/2cup and set it aside to use as the crumb topping.
3. Add the baking powder, baking soda, cinnamon, nutmeg, and salt to the remaining flour mixture and stir with forks. Add the buttermilk and eggs. Using a rubber spatula, mix until the ingredients are well blended, until batter is thick and shiny.
4. Divide the batter among the 12 muffin cups about 2/3cups full. Sprinkle the top of each muffin with the reserved crumb mixture and pat it gently onto the batter. if you have any empty muffins mould, fill halfway with water. this will help muffins bake evenly.
5. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Serve warm. Makes 12 muffins.

lembut! i simply love buttermilk :)

Variations:

• Add ½ cup chocolate chips along with the spices.
• Add ½ cup chopped nuts to the reserved topping mixture.
• The batter and crumb topping may be spread in a greased and floured 9x9-inch baking pan to make a coffee cake.

to be frank.. i totally forgot abt the leavening agent: baking soda & baking powder! huhuhu.. it does raise a bit.. but not as nice and as soft as a muffins-should-be. its quite good tho.. love the buttermilk effect ~ soft. harap2 teman sepejabat anak sedara sudi makan.. anyhow, next time (insyallah.. will do it again) i will just put 2tsp baking powder and omit the baking soda. and add chopped nuts to the crumb.. insyaallah.. insyaallah..

cinnamon swirl buttermilk pound cake - tish boyle's recipe

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt.

ever since shirley @kokken69 posted it in her blog..
i've been dreaming of this cake
imagining how am i going to do it - sort of exercising the steps in my mind
ok. its a little bit overboard since its only a pound cake
nobody can go wrong making pound cake, i suppose.
but then, when i saw sis rima posted it. aduyai..
i feel like running back home from the office
and bake this cake there & then!
i finally made this for my department meeting
(yup! i need a reason to bake)

moist + gebu + lemak merdu - everything u asked for in a cake!

sumber: kokken69
Cinnamon Streusel Swirl

• 1/2 cup (60g)             All purpose flour
• 1/3 cup (72g)             Firmly packed light brown sugar
• 1/4 tsp                        Ground Cinnamon
• Pinch of salt
• 3 tbsp(42g)                Unsalted butter melted

Buttermilk Pound Cake

• 2 cups (242g)            All purpose flour
• 1/2 cup (57g)            Cake flour
• 1 tsp                          Baking powder
• 1/4tsp                        Baking soda
• 1/4 tsp                       Salt
• 1/8 tsp                       Ground cardamom
• 1cup (227g)              Unsalted butter, softened
• 2 cups (400g)            Castor sugar (I used 340g)
• 3 large                       Eggs
• 2 tsp                          Vanilla Extract
• 1 tsp                          Finely grated orange zest <-- i used lemon zest.
• 1cup (240ml)            Butter Milk

the best pound cake i ever made. sungguh! tak tipu!

1. Preheat oven to 170C / 325F. If using a bundt pan, grease the inside of a 10inch bundt pan with butter  and dust it with flour. I used a loaf pan and lined it with baking paper.

2. In a small bowl, whisk together the dry ingredients of the Cinnamon swirl. Add the melted butter and stir until blended and crumbly.

3. Sift together the flours, baking powder, baking soda, salt and cardamom into a medium bowl. Whisk to combine and set aside.

4. Using a paddle attachment, cream butter for 2 mins at medium speed in a mixer until very creamy. (2mins) Gradually add in the sugar and continue beating at medium high speed until pale and light. (4mins)

5. At medium speed, add in eggs one at a time and mix to incorporate eggs well.

6. Add vanilla extract and orange zest. Add in the flour in 3 portions, alternating it with milk (2 additions). Mix until just combined.

7. Scrape half of the batter into the prepared pan and smooth it into an even layer. Sprinkle the streusel mixture evenly over the batter. Scrape the remaining batter on top and smooth it into an even layer.

8. Bake the cake for 65 to 75mins, until the cake tester inserted into the center comes out clean.

9. Cool the cake for 15 mins before turing out the cake to cool completely.

u complete me.

nota:
utk kek yg sedap sila guna butter yg sedap. hehe.. sah2 la kan..? :p
butter yg paling sedap utk buat cake to me so far is SCS.. tapi mahalnya tak ampun!

and pls.. don't opt out the ground cardamom (buah pelaga) - that is one of the reason this pound cake is different from others. combined with the fresh grated lemon/ orange zest.. it tastes so exotic & dramatic! (ayat yg sgt over.)

eggless orange buttermilk poppyseed muffins

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt,

anak teruna gebu was asking for cakes/ muffins since last week
he wanted to bring to school for his friends & lovely teacher zarina
(he was so happy to get teacher zarina as his class teacher & kakak was so jealous of him!)
but ummi was busy entertaining her officemate (ye lah tu :p)
so.. last nite i embarked on making this eggless muffins for him
i had to look for eggless recipe since we have only 1 egg left in the fridge!

a part of 20 mini muffins

source: priyaeasyntastyrecipes

• 2cups All purpose flour
• 1/2cup Sugar
• 1/4cup Butter
• 1/4cup Sunflower oil
• 1/2cup Buttermilk
• 1/2cup Orange juice <-- 1 orange
• 1tsp Orange zest <-- i just use 1 whole orange zest
• 1tsp Baking powder
• 1/2tsp Baking soda
• 1tsp Vanilla extract
• 2tsp Poppy seeds <-- i just sprinkle a little bit ~ less than 1tsp i think

1. Preheat the oven to 350F..Sieve the flour with baking soda and baking powder,add the poppy seeds and keep aside.
2. Beat the sugar,butter and oil until the sugar gets well dissolved, immediately add the buttermilk,orange juice,orange zest and vanilla extract, whisk everything well.
3. Gradually add the dry ingredients to the wet ingredients, mix it well with a spatula,batter will be quite thick but don't overmix the batter,else ur muffins will turn hard.
4. Drop enough batter to the silicon muffin tray and bake for 20-25minutes until a skewer inserted comes out clean..

using anie's tips to capture the internal texture - camera same level as object :)

buttermilk-blueberry breakfast cake

bismillahirrahmaanirraheem..
assalamu'alaikum wrm wbt,


this cake is long overdue..
hajat nak buat dari malam jumaat yg lalu
baru mlm ni terlaksana..
alhamdulillah..

yumminess!

Buttermilk-Blueberry Breakfast Cake

source: alexandracooks

• ½ cup unsalted butter, room temperature <-- abt 115g-120g
• 2 tsp. lemon zest or more — zest from 1 large lemon <-- gotta opt out this. no lemon in the house.
• 7/8 cup + 1 tablespoon sugar <-- i just use 3/4cup + 1Tbs
• 1 egg, room temperature
• 1 tsp. vanilla
• 2 cups flour
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 2 cups fresh blueberries <-- blueberry is so very expensive here.. i just use  1cup :|
• ½ cup buttermilk

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving. <-- i bake for 40mins..

the breakfast cake which is lovely for tea ;)

buttermilk is simply magic!
lembut dan gebu ja kek ni..

buttermilk banana bread versi marble

saya suka nak cuba macam2 resepi..
maka, jarang sekali saya buat satu2 resepi lebih dr 2x
melainkan ada permintaan.. macam rvc & blackforest
tapi kek pisang yang satu ni saya sgt suka..
jadi kali ni saya lainkan sikit - 'marble'kan ia ;)

sumber: oneordinaryday
bahan2:

• 1/2cwn butter (115g) <-- dilembutkan pada suhu bilik
• 1 1/2cwn gula <-- saya kurangkan ke 1 1/4cwn
• 2biji telur
• 1cwn pisang, dilenyek2 dilecek2
• 4sdb buttermilk <-- 1sdk cuka+4sdb susu
• 1sdk vanilla
• 1 3/4cwn tepung
• 1sdk baking powder
• 1/2sdk garam
• 1/4sdk baking soda

tatacara:

1. panaskan oven ke 175C, gris dan tabur tepung pada loaf pan 9x5inci.
2. pukul butter dan gula hingga kembang.
3. masukkan pisang, telur, buttermilk dan vanilla. gaul sebati.
4. masukkan bahan2 kering: tepung, bp, garam dan bs. gaul sebati.
5. tuang kedalam loaf pan dan bakar selama 55-65minit.

marble:
sepatutnya campurkan 2sdb coklat emulco kedalam sebahagian adunan tapi saya nak habiskan coklat ganache DFCC semalam.. saya cuma drop few spoonfull of choc ganache kedalam adunan kek dan lorekkan hingga kesan marble terbentuk.

nota:
saya tersilap masukkan tepung masa nk putar butter dan gula. jadi terputar tepung, gula & butter sekaligus. kemudian, saja buat eksperimen.. kurangkan suhu 170C dan bakar 60min.. kek agak lembut dan mudah lerai. tak pasti pulak kesan drp tercampur tepung-gula-butter atau coklat ganache ataupun penurunan suhu.. tapi cek tetap sukaaaaaaaaaaaa :D

devil's food chocolate cake

pagi ni bangun dengan perasaan tak best
astaghfirullah.. patutnya bersyukur sebab masih bernyawa!
semalam tidur mati! dan termimpi sahabat di opis telah meninggal dunia
saya terasa betapa hampirnya kematian itu dengan diri ini..
tapi bila bangun lupa nak istighfar.. lupa nak bersyukur!
apa yg saya buat? capai hp tgk jam pukul berapa..
dan bukak fb.. tgk notifikasi.. ada birthday sahabat usrah.
hah? lupa ada usrah! apa pun tak buat semalam
lagi sekali perasaan tak best itu datang
astaghfirullahal 'azim..

masa tengah mandi.. kepala rewind menu2 kek yang ada
dalam masa yg sama.. dok fikir bahan2 yg masih dlm stok
walnuts, fruits, coconuts.. semua dah habis.
akhirnya, DFCC ni jadi pilihan..

bila turun kedapur selepas subuh, jam dahpun 7am
tiba2 mixer pulak buat hal! astaghfirullah 'azim...
beater tak boleh insert sebab tepung berketul kat dalam lubang kecil tu
saya beristighfar beberapa kali & muhasabah sekejap
tarik nafas dalam2.. tenangkan diri dulu.. cuba godek2 kembali..
dah cuba berkali-kali masih belum berjaya.. akhirnya biar dia pusing dgn perlahan saja
jenoh jugak menunggu butter+gula kembang.
udahla buat 2adunan sekaligus.
740am baru berjaya masuk oven..
konfem lambat lagi hari ni!

kek ni dah pernah buat dulu tapi tak puas rasa..
then saja ngengade mintak kak yani of KG buatkan.. ;)
konon2 utk bday luqman.. tapi kami anak beranak yg habiskan!
uuu.. very the delisioso! menjilat jari dengan penuh perasaan!
thank you so much kak yani! mmmmuuaaahhhssssssss :-*

nampak macam hedgehog-lah!

sumber: kakyani, sis rima, err.. originally tatau daripada siapa

but this cake really rocks!!!! eh. tetiba macam ganas plak :p

the cake
bahan2:

• 1cwn tepung
• 1/4cwn serbuk koko
• 3/4sdk baking soda
• 1/4sdk garam
• 1/2cwn gula castor
• 1/2cwn gula perang
• 65g butter 
• 1biji telur
• 1sdk vanilla
• 1/4cwn buttermilk
• 1/2cwn air suam

tatacara:

1. panaskan oven ke 170C dan gris loyang 
2. ayak tepung, koko, soda dan garam dan ketepikan.
3. pukul butter dan gula hingga gebu. masukkan telur & pukul sebati.
4. masukkan bahan kering (tepung etc) secara selang seli dgn bahan basah (buttermilk & air).
5. akhir sekali masukkan vanilla dan pukul sebati.
6. tuang kedalam loyang dan bakar 30minit (saya bakar 40min)

the cream cheese layer

bahan2:

• 250g cream cheese
• 125g butter
• 1cwn gula aising
• 1sdk esen vanilla
• sedikit lemon juice (tak letak)

1. pukul cheese dan butter hingga creamy.
2. masukkan gula dan vanilla dan pukul sebati.

the ganache

bahan2:

• 200ml double cream
• 250g dark chocolate
• secubit garam
• 1/2sdb butter <-- saja tambah tadi

1. panaskan cream dgn cara double boil hingga agak2 nak didih.
2. masukkan coklat dan garam dan kacau hingga coklat cair.
3. tutup api dan kacau hingga adunan betul2 sebati.
4. masukkan butter semasa adunan masih panas. 

the assembly

1. tunggu hingga kek sejuk baru sapu cream cheese dan tuang ganache keatas layer cheese.

nota1:

the cream cheese portion agak banyak.. makanya.. separuh adunan dah cukup utk sebiji kek.

nota2:

saya buat 2 adunan..

satu untuk bday sahabat usrah yg tak dpt datang usrah dan tak dapat makan bday kek-nya :p

dan satu lagi konon2 untuk reunion skolah pada sabtu depan tapi saya ingat sabtu esok!

ya rabbbiiiii.. banyaknya dosa! segala benda pun lupa!!!

sila buat solat sunat taubat dgn segera!

buttermilk banana bread

semalam sikecik bukak peti ais cari kek..
lepas tu abangnya pulak tanya, takde kek ke ummi?
pelik agaknya.. selalu ada aja stok kek utk kunyah2
kebelakangan ni tak pernah ada!
kesian anak2 ummi..

so, ptg tadi blk dari the curve.. terus ON baking mode

sumber: oneordinaryday
bahan2:

• 1/2cwn butter (115g) <-- dilembutkan pada suhu bilik
• 1 1/2cwn gula <-- saya kurangkan ke 1 1/4cwn
• 2biji telur
• 1cwn pisang, dilenyek2 dilecek2
• 4sdb buttermilk <-- 1sdk cuka+4sdb susu
• 1sdk vanilla
• 1 3/4cwn tepung
• 1sdk baking powder
• 1/2sdk garam
• 1/4sdk baking soda

tatacara:

1. panaskan oen ke 175C, gris dan tabur tepung pada loaf pan 9x5inci.
2. pukul butter dan gula hingga kembang.
3. masukkan pisang, telur, buttermilk dan vanilla. gaul sebati.
4. masukkan bahan2 kering: tepung, bp, garam dan bs. gaul sebati.
5. tuang kedalam loaf pan dan bakar selama 55-65minit.

verdict:

sungguh lembut!

anak teruna sungguh suka!

sikecik pun sama :)

double trouble chocolate cake

introducing...

the devil's food chocolate cake
and..

the moistest chocolate cake

yg devil's tu.. buat utk opismate..
dia mintakkan buat besdey kek utk anak dara dia
yg moist tu.. buat utk santapan sendiri..
sebab kecoq tgk devil's cake masa dia dok dlm oven :p

resepi devil's food choc cake disedut dari blog sis rima
resepi moist chocolate cake intai kat blog puan hana
lebih kurang je dua2 kek nih.. resepi sgt2 similar
rasa pun lebih kurang je.. :)
devil's food choc cake
the cake
bahan2:

• 1cwn tepung
• 1/4cwn serbuk koko
• 3/4sdk baking soda
• 1/4sdk garam
• 1/2cwn gula castor
• 1/2cwn gula perang
• 65g butter 
• 1biji telur
• 1sdk vanilla
• 1/4cwn buttermilk
• 1/2cwn air suam

tatacara:

1. panaskan oven ke 170C dan gris loyang 
2. ayak tepung, koko, soda dan garam dan ketepikan.
3. pukul butter dan gula hingga gebu. masukkan telur & pukul sebati.
4. masukkan bahan kering (tepung etc) secara selang seli dgn bahan basah (buttermilk & air).
5. akhir sekali masukkan vanilla dan pukul sebati.
6. tuang kedalam loyang dan bakar 30minit (saya bakar 40min)

the cream cheese layer

bahan2:

• 250g cream cheese
• 125g butter
• 1cwn gula aising
• 1sdk esen vanilla
• sedikit lemon juice (tak letak)

1. pukul cheese dan butter hingga creamy.
2. masukkan gula dan vanilla dan pukul sebati.

the ganache

bahan2:

• 200ml double cream
• 250g dark chocolate
• secubit garam

1. panaskan cream dgn cara double boil hingga agak2 nak didih.
2. masukkan coklat dan garam dan kacau hingga coklat cair.
3. tutup api dan kacau hingga adunan betul2 sebati.

the assembly

1. tunggu hingga kek sejuk baru sapu cream cheese dan tuang ganache keatas layer cheese.

nota:

the cream cheese portion agak banyak.. makanya.. separuh adunan dah cukup utk sebiji kek.

moist choc cake

bahan2:

• 1cwn tepung
• 1/3cwn serbuk koko
• 1sdk baking soda
• 1/4sdk garam
• 1cwn gula castor
• 1/2cwn minyak jagung 
• 1biji telur
• 1sdk vanilla
• 1/2cwn buttermilk
• 1/2cwn air panas
• 1/4cwn susu pekat (tambah ikut hana)

tatacara:

1. panaskan oven 160C dan gris loyang (saya guna loyang 8inci).
2. ayak tepung, soda dan garam. ketepikan.
3. pukul gula dan minyak. masukkan telur. kacau.
4. masukkan serbuk koko. masukkan buttermilk. kacau.
5. masukkan air panas dan esen vanilla.
6. akhir sekali masukkan tepung dan gaul sebati.
7. tuang kedalam loyang dan bakar 30-35minit.

nota:

• saya guna tatacara spt buat devils food choc cake. selang seli masuk bahan kering & bahan basah. 
• saya cuba bakar guna kaedah bain-marie (lebih kurang steam jugak) dan bakar selama 45minit. alhamdulillah.. jadi molek kek tu.
• ada lebihan cream cheese & ganache sikit so, saya curah atas moist choc cake ni.. 

verdict:

moist choc cake memang sgt moist! 

bila topup dgn cream cheese & ganache.. 

mak aii.. slrrppp.. tak sabaq rasa nk balik rumah
sbb nak makan lagi dan lagi dan lagiiiiiiiii....

nyamm.. nyamm..!

moistest prune cake

puasa pun buat kek :p
dah lama sangat berhajat nak buat
niat awal nak buat bagi kawan.. sblm puasa
tapi dah terlajak ke bulan puasa..
buat jugaklah.. senang je pun..

sumber resepi: the pioneerwoman

bahan2: kek:

• 1cwn prune
• 1cwn gula
• 3biji telur
• 1cwn minyak jagung
• 1 1/2cwn tepung
• 1sdk baking soda
• 1sdk serbuk pala
• 1sdk serbuk kayu manis
• 1sdk serbuk allspices
• 1sdk vanilla
• 1cwn buttermilk

bahan2: glaze:

• 1cwn gula
• 1/2cwn buttermilk
• 1/2sdk baking soda
• 1sdb white corn syrup <-- saya guna golden syrup
• 1/4cwn butter
• 1/2sdk vanilla

tatacara: kek:

1. panaskan oven ke suhu 150C. gris loyang 9x13inci (saya tak gris :p)
2. rendam prune dalam air dan masak hingga prune lembut. toskan air dan lenyek2kan dia. ketepikan dulu.
3. dalam mangkuk sedang, satukan minyak, gula dan telur. pukul sebati.
4. dalam mangkuk lain, ayak bahan2 kering: tepung, soda & segala serbuk2.
5. masukkan bahan basah kedalam bahan kering dan gaul hingga agak2 sebati. jangan terlebih gaul.
6. masukkan prune dan gaul lagi.
7. masukkan buttermilk dan vanilla dan gaul lagi.
8. tuang kedalam loyang dan bakar selama 35-40minit.

tatacara: glaze:

1. agak2 lagi 5minit kek nak masak, campurkan kesemua bahan glazing kedalam periuk dan masak hingga mendidih. biar didih tanpa dikacau dalam 5-7minit atau hingga keperangan. tutup api dan kacau. 
2. tuang keatas kek yang masih panas. yummm!!

nota:

saya teruja nak buat kek ni sebab nak habiskan glaze.. glaze tu saya dah buat utk carrot cake oderan mak tempoh hari.. tak guna kesemuanya.. memang resepi glaze yang sama (walaupun sumber berbeza).

verdict:

kek ni sangat moist! dan seperti biasa.. kek omputeh ni manis bangat!  saya lupa nak kurangkan gula :(

lagi satu.. saya berpendapat kek ni lebih sedap dimakan begitu saja.. tanpa glaze.. sbb dengan glaze.. kek yang dah sedia moist tu bertambah2 moist. rasanya orang malaysia tak biasa dengan kek camtu.. moist choc cake pun x moist mcm kek ni, rasanyalah... tapi mungkin ada yang suka?? macam saya! :p

kek pisang lembab

saya jumpa resepi kek pisang lembab dari mybakingaddiction

apa yang membuatkan saya teringin sangat nak cuba..

cara pembakaran yang sangat2 berbeza!

dan juga.. buttermilk!!

i just love the magic of buttermilk!

antara kek yang paling sedap yang menggunakan buttermilk

ialah RED VELVET CAKE!

lari dari tajuk pulak

kek pisang ni dibakar pada suhu yang sangat rendah

dan kemudian terus di sejuk-bekukan

pelik! pertama kali jumpa kaedah ni

rasa tak sabar nak cuba

saya telah menseparuhkan resepi asal (pisang x cukup)

dibawah ini adalah resepi yang telah diseparuhkan

peralatan: mengikut separuh resepi, boleh guna bekas pembakar 9inci, mixer, 1 mangkuk kecil, 1 mangkuk sedang.

tahap: senang-sederhana

bahan2:

• 3/4cwn pisang yang telah dilecek <-- saya guna pisang emas, 6biji
• 1sdk jus lemon
• 1 1/2cwn tepung
• 3/4sdk baking soda
• 1/8sdk garam (secubit)
• 85gm butter (suhu bilik)
• 2biji telur sederhana/ kecil
• 1cwn gula
• 1tsp esen vanilla
• 3/4cwn buttermilk

tatacara:

1. lecek pisang dalam mangkuk kecil. campurkan jus lemon dan gaul sebati (jus lemon akan mengelakkan pisang jadi lebam).
2. sediakan buttermilk: 3/4sdb jus lemon dicampur kedalam 3/4cwn susu.
3. panaskan ketuhar ke 135C dan gris bekas pembakar dgn butter & tabur tepung.
4. campurkan tepung, baking soda dan garam dalam mangkuk sederhana.
5. putar butter dan gula dalam mixer. masukkan telur satu per satu. masukkan vanilla.
6. masukkan tepung dan buttermilk kedalam adunan butter secara selang seli: tepung-buttermilk-tepung-buttermilk-tepung.
7. masukkan pisang dan gaul sebati.
8. tuang dlm bekas pembakar dan bakar selama 45minit atau sehingga lidi yang dicucuk pada kek keluar dengan bersih.
9. selepas keluar dari ketuhar, terus masukkan ke dalam freezer (sejukbeku) selama 45minit.
10. selepas itu boleh disimpan didalam chiller.

verdict:

sangat lembab & basah!! tapi sedap!

umpama kek yang dikukus..

macam puding/ bengkang (bingka) pun ya jugak..

tetapi, hanya orang yang suka pisang yang boleh makan kek ini..

sebab sangat terasa ke'pisang'annya..

bos saya, orang bangladesh.. sangat suka kek ni :D

bos sorang lagi siap mintak resepi :p

oat & raisin muffins

i've been wanting to update what i've baked

but time is not on my side..

i made oat & (not) raisin muffins

last thursday..

just wanted to try out the rolled oat

which is actually past due!

got it from little sis though..

i suppose i'm falling in love with buttermilk..

everything i bake with buttermilk ingredient

feels so soft.. so velvet-y.. so yummy!

materials:

• 3oz rolled oats
• 1cup buttermilk
• 4oz butter
• 3.5oz brown sugar
• 1 egg
• 4oz flour
• 1tsp baking powder
• 0.5tsp baking soda
• 0.25 salt
• 3oz raisins

method:

1. prepare buttermilk: add 1tbs white vinegar or lemon juice into abt 1cup milk (milk must be in room temperature)
2. soak oats in buttermilk & let it sit for 1hour (for hi temperature country, i suppose 30mins is enough)
3. after 30mins, preheat oven 200C and line muffin tray with papercups
4. beat sugar & butter until light & fluffy. add egg
5. in another bowl, sift flour, baking powder, soda and salt
6. stir flour and oat mixture alternately into butter. flour-oat-flour-oat-flour
7. fold in the raisins (i forgot!!!!!)
8. scoop into muffin cups. bake 20-25mins.

verdict:

tasty!

almost velvety (if not for the oats)!

yummy!