Aku. Zack.

Roti sosej berpintal~

Resepi Roti Sosej (fendi@myresipi.com)

Bahan (6 biji)
175g tepung roti
25g whole wheat flour (brown colour) -ku guna je tepung roti
10g gula halus
3g @ 1sk dry yeast
12g butter
130ml air/fresh milk
6 batang sosej
telur untuk sapu
3g garam (just a pinch)

Cara:

1. Masukkan semua bahan dalam breadmaker. Setkan untuk buat doh. ON. (ku guna mixer je, malas nak uli. Dry ingredients dulu, mix thoroughly, gradually pour in liquid sampai doh lekat kat hook dan jadi licin)
2. Keluarkan angin dan bahagikan kepada 6 bahagian. Buatkan bentuk bulat. Rehatkan 10-15min.
3. Sementara tu, rebus sosej dan sejatkan. Atau juga boleh dibakar sekejap dengan toaster.
4. Ambil satu doh, buat bentuk panjang 20-30cm, lilitkan pada sosej. Buat sampai habis.
5. Penaikkan doh 2 kali ganda sebelum dibakar.
6. Sapukan doh dengan telur, bakar dalam preheated oven 180C 12-13 min.
7. Sejukkan roti atas redai.

The ol' non-working momma's been having fun in the kitchen for a few days now. Muahaha...

Baked a Moist Chocolate Chiffon cake yesterday but didn't have time to get it decorated. Huhu... Only today I had the 'free' time to go sit and play around with my buttercream. And it's not always I get to handle buttercream. For one thing it's a messy job washing the utensils after making it. And for another, I haven't found THE ONE buttercream that suits my liking. That's one of the reasons why I haven't done any 'promosi' for cakes that uses buttercream. Huhuhu... (Tak suka buttercream yang terlampau manis).

Oh yeah, pity I forgot to take a picture of the Japanese Souffle Cheesecake I baked last Monday. What to do, sekali hadap je dah habis. Huhu.. Rumah ni gila cheese, termasuk anakku Taufiq. Hehe.. Last night went to bakery supply shop, konon mau beli cream cheese. But they ran out of stock, so I drove to Giant, thinking I could buy a block or two there. Turns out Giant didn't sell any cream cheese that day. Sob sob.. Karsian... Anyway, the Souffle Cheesecake I baked was really delicious, a lot like Cotton Soft Japanese Cheesecake, but a bit more tastier and padat then Cotton Soft . Souffle Cheesecake uses about 200g cream cheese for 3 eggs, compared to the Cotton Soft which uses 250g cream cheese for 6 eggs, so you can taste more cheese in the Souffle Cheesecake.

As it didn't have too many eggs in it, I didn't have much problem in beating the egg whites into fluffy clouds (my stand mixer's too small, that's why I avoid making cakes that uses 6 egg whites, unless I halved the recipe.) Taste-wise, I'll stick to the this Japanese Souffle Cheesecake next time.

Moist Chocolate Chiffon decorated using buttercream

In case you're wondering, here's the recipe for the buttercream I used. It uses egg whites, so for those who are health-concious people, better use meringue powder or Omega-3 eggs. The bacteria gets killed when we pour in the hot syrup while whisking the eggs whites, so I don't think there's any problem there. It keeps up to two weeks in the fridge, months in the freezer, when stored in an-air tight container. Though I doubt the cake will last that long if a lot of people are eating it :p

Resepi Buttercream [using egg whites] (By Aunty Yochanna@blogpsot.com)
Bahan:
200g sugar
60ml air

140g putih telur (1 telur approx. 35g egg white)

300g cold butter (dari peti ais)
300g majerin

Cara:

1. Didihkan gula dan air hingga pekat tapi masih dapat dituang. Jangan terlebih didih nanti sirap gula jadi keras dan tak boleh dituang (kalau kena, tambah air sikit dan didih kembali).
2. Pukul putih telur hingga kental/medium peak, tuangkan sirap gula.
3. Pukul hingga putih telur menjadi sejuk/cool.
4. Masukkan butter (yang seeloknya dipotong kiub) satu persatu, diikuti majerin, dan pukul hingga pekat dan gebu.

Note: Ku guna 1/3 bahagian butter, 1/3 bahagian shortening, 1/3 bahagian krimwell@cremello. And I added more powdered sugar and 1tsp vanilla essence at the end to sweeten it more. Rasa seakan buttercream kat kedai kek, but then, I never really like buttercream even from the shops! :p You can use this as a frosting, icing cakes, swiss rolls, the likes. I added a bit of chocolate emulco to make the frosting in the middle of the cake.

Mini pizza @ bun (I likee cheezeee)
Cheese rolls (and one sausage roll sebab nak habiskan sosej :p) See the brown bits? That's the parmesan. Buat spoil make-up roti daku jek :p

Resepi Soft Butter Buns (mamafami@fotopages.com)
Bahan:
250g tepung roti
50g tepung superfine (ku takde, guna je tepung roti)
50g gula kastor
1 sk garam
2 1/2 sb susu tepung
1 1/2 sb yis segera (ku guna baker's yeast)
1 telur kecil
30g butter-suhu bilik (ku takde jd guna majerin je :p)
140ml air suam

Glaze:
1 telur, dipukul sedikit
butter cair, untuk glis

Cara:

1. Campur sume bahan kecuali butter dan uli hingga doh lembut terbentuk.
2. Tambahkan butter dan teruskan uli hingga doh menjadi elastik, lembut dan licin.
3. Perapkan doh selama 2 jam (ku wat 1 1/2jam je).
4. Tumbuk doh untuk keluarkan angin, uli secara lembut dan bahagikan doh kepada saiz-saiz kecil yang sama. Boleh dimasukkan inti pada ketika ini.
5. Letak ban dalam loyang yang dilengser dengan butter dan ditabur tepung, rehatkan hingga naik 2 kali ganda.
6. Panaskan oven 200C.
7. Beruskan ban dengan telur dan bakar 15min atau keperangan.
8. Keluarkan dari oven dan beruskan dengan butter cair.
9. Sejukkan ban di dalam tin sebelum di letakkan atas redai.

Note: I made mini pizzas, mini cheese buns dan cheese rolls. The cheese buns I used mozzarella cheese and serbuk parmesan. Seems like the serbuk parmesan doesn't stand too well in a hot oven and got pretty brown before the bread. So I guess next time I'll hold the parmesan cheese. And p'bably I'll use custard and pipe it on the cheese buns so that'll stay moist and soft, with a squirt of mayonnaise and mozzarella cheese on top. I don't quite get the hang of it making the cheese bun moist like the sell in the bakery shop. I wonder how they do it? I brushed using water before baking but that didn't seem to do the job. Hmmmm... More research I guess.





A Happy Birthday to Firdaus, Kak Ti's son who's now 4 years old. Waaah... Cepatnya dah besar ek? Huhu... Thank you for the order Kak Ti. Lain kali order lagi k? ;)

Wilson's cake with a bit of almond nibs around the cake

Dympna's cake - a bit of fondant goes a loooong way...

Fondant tak berapa tahan panas jadi tak letak kat kek Wilson, takut cair sampai ke kampung :P For the recipe, maybe later 'cuz ah-juz-dun-feel-like-typing-long-sentences-right-now :P

A picture paints a thousand words. Need I say more?

One thing that makes me smile from ear to ear. This is one time I'm trully satisfied with the outcome of my breads@buns. Even hubby couldn't believe his eyes/mouth/fingers when he saw/tasted/touched the buns. 'Macam beli kat kedai', he said.

Kembang hidung semangkuk. Huahahaha...

1. Campur semua bahan kecuali butter dan kacau selalu atas api kecil hingga mendidih.
2. Masukkan butter dan kacau hingga pekat.
3. Angkat dan masukkan ke dalam loyang yang disukai (I used cute little moulds for jellies).
4. Note: Untuk pudding ni dan pudding-pudding lain, nak senang keluarkan bila dan beku basahkan dulu acuan sebelum masukkan pudding. InsyaAllah akan mudah keluar.

And just for fun, here's a picture of some steamed crabs my hubby and I concocted a few months back. Don't ask me for the recipe, it's all bedal-jela-labu. Huhu.. But main ingredients was 2 crabs, butter, pureed pear (blended pear that is), oyster mushroom, carrots, brokoli and erm I think a pinch of dried parsely. Yup, that's all I guess. And a pinch of salt. Be forewarned however, try at your own risk~! But the taste was suprisingly nice and sweet. I guess the pear magnified the natural sweetness of the crabs. Yummy...

Steamed crabs

Huhu..

Lama sudah tak hapdet blog. Si Taufiq tak berapa sihat. Pula tu bila dah sihat maknya pula tak berapa sihat. Huhu.. No sense of smell @ taste = takde-mood-nak-try-resepi-baru-sebab-tak-dapat-detect-makanan-sedap-atau-tak.

Anyway, a few weeks back before my nose and ears started to malfunction, I made a banana cake using (what else?) uneaten, over-ripe bananas. Rather than throw 'em all away, I decided to try a cake recipe using those bananas. And thankfully, it turned out very nice, thank you very much (although the top part was rather uncooked, due to using an oven tangkring which doesn't have any heaters at the top). To tackle this annoying problem, I shoved it in my old doorless oven and gave it a few more sunburn under the make-believe sun and- voila, problem solved.

Although I ain't a big fan of banana cakes, here's a thumbs up for the taste and texture (I added choc chips and choc rice 'cause I love chocs, yes-ah-dooo). Oh yeah, recipe's courtesy of adsweet@myresipi.com. The instruction's pretty simple, just put 'em in a blender and blend to your heart's content (with a little beat of beating of course). Yeeehaaaw..

Kek pisang with choc chips and choc rice

Resepi Kek Pisang (adsweet@myresipi.com)
Bahan-bahan:
7 biji pisang berangan (I used unknown bananas but I think they're usually used for pisang goreng)
1C minyak masak (healthy version, use veg oil)
2sk soda bikarbonat
5 biji telur (I halved the recipe and used 2 Gred A eggs)
2C gula halus
1sk esen vanilla
3 cawan tepung gandum
choc chips and choc rice to your desire (my own version)

Cara-cara:

1. Lengserkan acuan kek dengan minyak atau butter.
2. Panaskan oven, 180C.
3. Blendkan pisang, minyak dan soda bikarbonat sampai lumat. Ketepikan.
4. Gunakan mixer (I just use a whisk), pukul telur dan gula sampai sebati. Masukkan esen vanilla (atau boleh juga vanila diblendkan bersama bahan diblend).
5. Masukkan pisang yang telah diblend ke dalam bancuhan telur dan gula.
6. Akhir sekali masukkan tepung sedikit demi sedikit, sambil dikacau rata.
7. Masukkan choc chips dan choc rice (kalau mahu) dan kacau rata.
8. Tuangkan adunan ke dalam acuan dan bakar 25-30min suhu 180C.

Note: I've a confession to make. I'm hopeless at detecting and naming bananas. Huhu.. They all look alike to me. However, I've tried several unknown (to me that is) varieties of bananas in different kinds of cooking, and when using over-ripe bananas, they usually taste the same once they're cooked. Well, that's what they taste to me. And note of caution, please avoid using too much baking soda or soda bikarbonat than the recipe warrants. Your cake will leave a bitter taste in your mouth (this is what I've read and it's true. So jangan gatal-gatal, guna sukatan betul okay?)

Selamat hari raya dan maaf zahir batin kepada seluruh umat Islam terutama yang mengenali diriku.

Huhu.. Awal gila ucap selamat hari raya :P

Biasalah, dah balik kampung ni. Ndak tau bila mo online lagi. Hehe.. Jadi semuanya diucap dengan advance ;)

Andai kata ada kekurangan dan kecacatan semasa membeli biskut/makanan lain dariku diharapkan diampunkan kekurangan dan kecacatan tersebut. Sesungguhnya hamba hanya seseorang manusia yang hina dan dina serta serba kekurangan. Yang baik datangnya dari Allah, yang buruk datangnya dari diri kita sendiri. InsyaAllah pada masa akan datang akan diperbaiki dan diperbetulkan lagi mana-mana yang kurang. Minta dihalalkan segala yang telah diberikan.

Selamat hari raya dan maaf zahir batin dari keluarga Rahmat.

~Tata~ Sehingga berjumpa di lain waktu~

Burpp.. Alhamdulillah..

Sedap juga ya rosemary grilled chicken yang hubby dan aku masak untuk berbuka. Ada rasa kemasaman limau dan sangatlah lemboot. Best makan dengan sos cendawan dan mashed potato, nasi sebelah mata pun tak pandang. Hehehe...

Disebabkan takde grill yang sesuweyy untuk masuk dalam oven tangkring aku, last-last guna grill oven lama, letak atas dulangnya dan letak mende alah tu atas dulang tangkring. Hehe.. Menjadi juga homemade grill :p

As always, to the resepi. Dicolek dari resipi.net from jeni@resipi.net dan diedit memandai je oleh hubby and me. Hehehe.. Jangan maraaah..

Lemon Rosemary Grilled Chicken (jeni@resipi.net)
Bahan-bahan (1kg ayam)
1 kg ayam (ku guna 2 paha je)
1 biji lemon (ku guna 2 limau kasturi je)
3 ulas bawang putih
2 sb olive oil (tarak, jadi guna 1sk minyak bijan+minyak masak. Jangan banyak, kang terover bau pula)
segenggam rosemary kering (ku guna dalam 2sb)
1sb serbuk lada hitam
2 biji kentang dibelah 2
2 biji tomato
baby karot
1bj bawang besar dibelah 4

Caramu:

1. Lemon, kentang, dan bawang putih direbus selama 15 min. Angkat dan tos.
2. Tumbuk bawang putih dan rosemary sampai lumat.
3. Gaulkan bahan tumbuk dengan olive oil dan campur sedikit garam dan serbuk lada hitam.
4. Ambik sedikit bahan tadi dan gaulkan kentang, bawang besar, karot dan tomato.
5. Ambik lemon tadi, cucuk dengan garfu supaya jusnya keluar nanti dan sumbat ke dalam perut ayam.
6. Sumbatkan juga kentang, bawang dan karot ke dalam ayam.
7. Cucuk lubang ayam supaya tidak terkeluar bahan-bahan tadi.
8. Lumurkan ayam dengan bahan tumbuk tadi.
9. Susun ketang, tomato, bawang dan karot, bakar dalam oven 180C selama 1 jam/hingga masak.

Caraku:

1. Tumbuk bawang putih, lada hitam, dan rosemary hingga lumat.
2. Ambik plastic seal bag, masukkan 2 dada ayam tadi bersama bahan tumbuk, kentang, tomato, karot dan bawang.
3. Masukkan jus limau kasturi, minyak bijan, minyak masak, garam, dan gaul-gaulkan guna tangan supaya rata.
4. Perap semalaman.
5. Susun ayam dan bahan-bahan lain atas grill, bakar 180C selama sejam. Air jus ayam akan menitik ke dalam loyang dibawah grill. (Seeloknya tomato masuk 10 min terakhir, takut dia kecut but it's up to you. Kalau nak letak sume dalam dish dan bakar gitu aje pun takde masalah.)

Yummy.. Tapi terlupa nak letak tomato dan bawang daaa.. Al-kisahnya letak terung, tapi tengok jadi layu je. Huhu.. Patut last minit letak :p Grill macam ni tak berapa basah, sebab ayamnya dak direndam dalam jusnya sendiri. Mau basah letak je dalam caserole dish.

Sedap diratah atau makan dengan nasi beriani, coleslaw, mashed potatoes, dan sos cendawan/black pepper

How about that!