honey castella (kasutera) cake

bismillahirrahmanirraheem..
assamu'alaikum wrm wbt

this should be published yesterday ;)
dah lama teringin nak rasa castella cake
tapi rasa saspen... rasa macam susah jek..
sekali jumpa link rotinrice.. siap ada gambar step-by-step
haa.. baru ada rasa konfiden sikit :)
pagi tadi cuba buat.. sblm masak lunch
by now, dah tinggal separuh, jamu anak2 sedara

sumber: rotinrice

• 2 egg whites at room temperature
• 2 egg yolks at room temperature
• 5 tbsp (70g) sugar
• 1/3 cup (50g) bread flour, sifted
• 1 tbsp (25g) honey diluted with 1 tbsp hot water

1. Line a 7in x 3in (9cm x 19cm) [i use standard 8x4in] loaf pan with aluminum foil followed by parchment paper. Preheat oven to 325°F (165°C).
2. Place egg whites in mixing bowl and beat at high speed (speed 10*) for 30 seconds until slightly foamy.
3. Add sugar in 2 to 3 increments until firm peaks form, about 4 minutes.
4. Add yolks one at a time at medium low speed (speed 4*) until well combined, about 1 minute. Add sifted bread flour and beat until just combined.
5. Pour in honey mixture and continue to beat for 1 minute.
6. Pour batter through a sieve into cake pan. Press with a spatula to help batter go through sieve. Tap pan on the counter to remove air bubbles. Using a spatula, smoothen the top of batter to remove any remaining bubbles.
7. Bake in preheated oven for 45 minutes or until top is evenly browned. Toothpick inserted into cake should come out clean.
8. Remove pan from oven and drop it from a one foot height onto the counter to prevent shrinkage.

stairway to heaven? ngeri pulak tengok pisau kat sebelah tu..

alhamdulillah.. i think my cake does not shrink.. the cake is soft. very soft.. almost similar to chiffon.. but not as moist as chiffon.. but not really dry though. aiyah.. ai memang tak pandai describe-lah. huhuhu.. anyhow. i love it! i love the hint of honey in this cake. i can finish the whole cake by myself if i want to ;)

honey rolls

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt,

anak2 buah datang rumah nak belajar buat red velvet
mama diorang kata kalau ada roti bawak balik utk mama sikit..
kebetulan sblm diorang datang, tengah "study" resepi roti
roti-bun ni dah pernah buat dolu2-kala..
uli guna mixer saja. kali ni saja try guna BM pulak.
tapi guna BM, uli doh ambik masa 1jam 30minit. lamanya!!!
sudahnya di-BM-kan tak sampai 30minit.. sambung uli guna tangan
proses membulat2kan roti diserahkan kpd anak buah & anak dara dirumah

sumber: azcookbook

• ½ cup (4 ounces) unsalted butter
• 1 cup milk
• ½ cup honey
• ½ cup warm water, 110°F -115°F
• 2 packages (each weighing 1/4 oz - 7 g) yeast
• 2 tablespoons granulated sugar
• 2 teaspoons salt
• 2 eggs, lightly beaten
• 6 to 6½ cups all-purpose flour
• butter, to brush the tops

1. Melt the butter in a pot, then add milk and honey to it. Stir to mix. In a large mixing bowl, combine the water, yeast, and sugar. Allow yeast to dissolve 7-8 minutes. Add milk mixture to yeast mixture, stir. Add eggs. Beat in 4 cups flour and salt until combined. Add enough of the remaining flour to make a soft, but not sticky dough. You may not need all of the flour.
2. Place dough in large, greased bowl, turning to coat both sides. Cover and allow to rise about 1 hour. Punch down. Let dough rise again, about 1 hour. Knead briefly. Shape into rolls* and place rolls (almost touching) in a greased 9″ x 13″ pan.
3. Allow to rise 1 hour more, or until doubled in size. Preheat oven to 375°F. Bake the rolls 25 minutes or until golden. These are very soft rolls, so to keep the crust that way, make sure to brush the tops with butter as soon as they come out of the oven. Enjoy!

the balance from 9x13 pan. actual total = 18 ketul

yg ini dari 8x8 pan. ada 8 ketul. so ttl = 26 ketul.

kelembutannya terserlah.. makan panas2 laaaagilah sgt sedappp!
anak buah kata mama diorang suka! abah diorang skali hadap 3 ketul.
baru 2x buat roti ni.. tapi saya yakin.. roti ni takkan mengecewakan.. konfem jadi punya.. insyaallah.. bak kata omputeh, i swear by this recipe :D

banana honey walnut muffins

bila jualan disekolah semalam laku..

(bawak pun 5ketul je :p)
anak dara mintak ummi buatkan kek lagi
dia kata nak muffins special. apa yg special pun taktau :(
ummi dia teringin nak terai muffins lain
lain dalam ertikata tak pernah rasa..
dan tak pernah cuba buat sebelum ni
bila tanya banana & walnut ok tak?
mula2 katanya taknak walnut.. kemudian dia kata ok jelah..

banana honey walnut muffins
adapted from onceuponachef

•       ¾ cup chopped walnuts
•       ⅓ cup plus 1 tablespoon honey
•        ½ teaspoon cinnamon
•             1½ cups all-purpose flour
•           1½ teaspoons baking powder
•            ½ teaspoon salt
•            1 stick unsalted butter, at room temperature
•             ⅔ cup granulated sugar
•            2 large eggs
•            ½ cup mashed bananas (you'll need 1 large very ripe banana)
•            1 teaspoon pure vanilla extract
•            ⅓ cup whole or low fat milk 

1. Preheat the oven to 350°. Spray a 12-cup muffin tin with non-stick cooking spray, then line with paper liners (it is necessary to do both so that muffin tops don't stick to pan).
2. In a small bowl, toss the nuts with the 1 tablespoon of honey and cinnamon until nuts are evenly coated (obviously, it will be very sticky).
3. In a medium bowl, combine the flour with the baking powder and salt. Use a whisk to blend well. Set aside.
4. In a large bowl, using an electric mixer, beat the butter with the sugar and the remaining 1/3 cup of honey until fluffy, 2-3 minutes. Scrape down sides of bowl with rubber spatula if necessary. At medium speed, add the eggs one at a time and beat until fully incorporated between additions. Beat in the banana and vanilla until blended. (It will look grainy.) At low speed, beat in the dry ingredients in 2 batches, alternating with the milk.
5. Spoon the batter into the prepared muffin tin (I like to use an ice cream scooper) and sprinkle with the nut topping. Bake the muffins until the tops are golden and a toothpick inserted in the center comes out clean, about 30 minutes. Let the muffins cool in the pan for 10 minutes, then turn them out onto a rack and let cool for at least 15 minutes before serving.

     verdict: 

     sangat lembut & ringan. its the lightest banana cake/ muffins i ever taste!
     and the sweetness is just nice :) 

     harapnya laku la jugak jualan kat sekolah tu ;)

     tapi yang bestnya.. hasil jualan masuk tabung sekolah 

     ini macam bangkraplah tokey! :p    

honey poppy seed cake

i set my eyes on this cake
just because i wanna try again using the silicon pan
i have tried it before
and the cake sticks to the mould!
tensi sungguh!
this time around..
i greased like nobody's business. lencun! haha..
and flour it sampai jadi mcm tepung gomak. pueh ati!
and the result..

alhamdulillah...........
santek je keluarnya :)

i think the cake looks sexy! :p

sumber resepi: technicolor kitchen
bahan2:

• 184g unsalted butter
• 144g gula castor
• 3sdb madu
• 2biji telur
• 225g tepung
• 1sdk baking powder
• secubit garam
• 3sdb poppy seeds

tatacara:

1. panaskan oven 180C dan gris loyang muffin.
2. ayak tepung, baking powser dan garam. ketepikan.
3. pukul butter, gula dan madu hingga gebu dan warna pucat.
4. masukkan telur satu demi satu.
5. masukkan tepung dan poppy seeds dan gaul sebati.
6. senduk kedalam acuan dan bakar 15-20minit.

verdict:
tis. is one soft buttery cake with a hint of honey taste.
tis. is so sedap! and so kenyang!

feeling happy by just looking at it!

soft honey dinner buns

i adore cookingbread.com
for its step by step piccas
it truly helps me a lot!

as the name suggest..
i made half recipe of this buns..
... for dinner

when its just out from the oven..
dig it into mushroom soup
aahhh.. heavenly...



verdict:
its soft!
the hint of honey.. makes it delicious!
the top sprinkled with parmesan.. makes it fulfilling!

honey rolls

plan A: cinnamon bread
plan B: monkey bread

none of the above is executed!

they make way for the ever fulfilling honey bread :)

the recipe is taken from azcookbook.com

unlike scones..

i don't think of anything that can go wrong

with this bread

except for the non-active yeast

this honey rolls

is a cure

for a sadness

of scones failure

thankyou ms.farida!

note:

i halved the recipe & yield 13rolls weight 2oz each