Sunday, October 12, 2014

Aku.Zack Cakery

2

Assalamualaikum,

Lama tak update blog. Sekadar nak beritahu makcik masih sihat walafiat di sini. Baru buka page baru kat Facebook, namanya Aku.Zack Cakery. Kalau rajin singgah la sekali skala, manatau saja nak intai kek-kek kat sana nak dapatkan idea.

OK nak sambung membaking. Mood dah beberapa minggu ke laut dah ni. Terasa macam nak "rehat" dari membuat kek. Haha..

Selamat malam~

Saturday, September 20, 2014

Friday, September 19, 2014

Saturday, September 6, 2014

Resepi Durian Butter Cake

4

First post selepas merajuk taknak update blog :P

Layan~

Resepi Durian Butter Cake (Kek Mentega Durian)
Diadaptasi dari blog Aunty Yochana, resepi asal dari Chef Alex Goh, diderhaka oleh Aku.Zack

2 loyang bersize 9x9in
Menghasilkan kek berat minimum 2kg+ gitu sebelum dideco

A:
240g isi durian - mou sang king, 101, apa-apa durian yang wangi dan manis
120g whipping cream - susu segar pun boleh
80g tepung kek@tepung superfine

B:
500g anchor salted butter - guna pure butter, bukan lepa susu
340g gula kastor
10 kuning telur gred A

C:
400g tepung kek
100g tepung kastad
1st baking powder
1/2st baking soda
***Ayak

D:
10 biji putih telur gred A
100g gula kastor
1st cream of tartar

Cara:

  1. Blend/whisk/kacau isi durian bersama whipping cream, kemudian gaulkan dengan 40g tepung. Ketepikan.
  2. Pukul butter + gula sampai pucat dan gebu. Masukkan kuning telur satu per satu hingga sebati.
  3. Masukkan tepung kek berselang seli dengan Bahan A tadi. Mulakan dengan tepung-durian-tepung-durian-tepung.
  4. Dalam mangkuk bersih, putar putih telur bersama cream of tartar hingga berbuih, masukkan gula sedikit demi sedikit hingga habis sambil terus memukul. Pukul hingga medium peak dan putih telur tidak mengalir apabila mangkuk diterbalikkan.
  5. Kaup balik ke dalam adunan durian tadi hingga sebati.
  6. Tuang ke dalam dua loyang bersaiz 9x9 inci yang dialas dasarnya dengan baking paper dan dilengser sedikit dengan majerin/mentega.
  7. Bakar 175C selama 50min+-.
  8. Keluarkan dari oven dan biarkan 5 minit dalam loyang sebelum dikeluarkan serta disejukkan sepenuhnya atas redai kek.


p/s: boleh juga letak esen durian dalam 1/8~1/4st. Jangan banyak-banyak, nanti ada yang pengsan.
p/s2: kaedah meringue (putih telur) in stead of using whole egg method menghasilkan kek yang lebih ringan dan gebu.

Tak nampak isi dalam, kek customer punya

Monday, November 18, 2013

Berhenti Berblogging

8

Assalamualaikum,

Rasanya memang dah lama tak update blog. Tahun ni tahun yang bizi bagi mak Taufiq. Tahun depan rasanya sambung juga bizi, cuma mungkin kelas taknak buat tiap-tiap minggu lagi (kot). Taufiq pun dah nak masuk 6 tahun, tak lama lagi nak masuk sekolah rendah. Fikir-fikir macam nak masukkan dia ke sekolah tahfiz kalau ada rezeki. Hmm.. Bila anak makin besar, rasa macam masa kita nak spend dengan dia pun makin singkat. Nanti dah sekolah rendah konfem banyak aktiviti sekolah, lagi-lagi kalau sekolah pagi-petang. Sayang pula masa kita dengan anak tak digunakan sebaiknya... Nanti dah makin besar, dah masuk sekolah menengah, masuk U, lagi la singkat masa nak bersama anak. Mak Taufiq pun cuma ada anak seorang je (yang masih hidup). Yang adiknya memang dah takde lagi kat dunia ni. Lagi la terasa sunyi...

Ni gambar latest anak mak Taufiq Haiqal. Suka dia nasi kuning. Nasi lemak dah tak pandang dah. Hahaha.. Betul-betul orang Sabahan >.<

Taufiq dan nasi kuningnya. Habis dia makan sorang-sorang

Rasanya macam nak stop berblogging lepas ni. Macam takde masa dan takde idea nak tulis. Hmm.. Kadang kala nanti akan singgah kat sini, jawab mana-mana pertanyaan. Kalau ada terlepas harap ampun maaf dari mak Taufiq >.< Blog ni saya tak delete, still biarkan untuk mereka-mereka yang baru nak berjinak membaking. Lagipun fikir macam sayang pula...banyak kenangan dalam ni...

Apapun terima kasih masih setia bersama blog Aku.Zack. Biarpun tahun 2013 blog ni banyak sangat bersawang. Kadang-kadang kalau ada masa tu nanti kemas-kemas la sikit, kasitau orang blogger-yang-tak-rajin-ni masih lagi wujud di alam realiti. Hingga kita bertemu di lain waktu, assalamualaikum...

Sunday, June 9, 2013

Thank You, My Daughter

It's nearly been two years since my daughter died. Looking back at the photos since 2011, I could say I've been through some rough spots. However it's because of those rough spots that made me come this far. 2 months from now, it'll be the birth/deathday of my dearest daughter, Nurfatihah Humairah bt. Muhammad Rahmat. Even though it (sometimes) kinda break my heart, but I have to say, it's because of her I've been striving hard to achieve some kind of 'trademark' for my cakes. It's not something that I had wished to achieve since I started baking, it just came suddenly (even desperately) when that bleak day came into my life. Baking started to become a kind of lifebuoy to me, something I could cling desperately onto when everything seemed grey and bleak. I found I could pour out my heart and soul when making a cake for somebody, especially if it was for a little girl. Maybe silently I had been wishing those cakes were for my own daughter. Maybe, just maybe, I had silently hope that one day, I might perhaps make a cake for my own little girl and not for somebody else's daughter. And maybe, just maybe, who knows that day might come...

For those who think I've been blessed with some kind of talent, I would say it wasn't quite like that. It didn't happen overnight. It happened because I've been through unimaginable pain, emotional and physical pain that had forced me to sit and carve and decorate a cake as smooth as could be, without any flaws (if it can be helped). I did it because achieving cakes as smooth as a piece of cake wrapped in fondant acted like a kind of therapy to me. And in a way it helped, with a strong support from my husband and son, and not to mention the remembrance in Allah swt.

There were times I felt that all seemed hopeless, especially if my body (to be exact, my ruptured uterus) didn't agree with me. I wasn't as able or as strong as I used to be. I couldn't stand on my feet for hours till end without feeling stabs of pain in the injured area. I couldn't tell others I was feeling 'unwell' and couldn't take any orders because of my 'health'. I felt frustrated that nobody understood what I was going through. Matters didn't help when time passed by and people quickly forgot I had a burst uterus that could burst again if I became pregnant. In the end, it all depended on me. Only I know my own capability and health. So I made plans, I took a week or two from taking orders. And, yes, it might have taken months, years possibly, for me to accept that I couldn't be as active as other bakers. And yes, maybe some might say I have no 'cita-cita' or desire to achieve more. For me, if it was God's will, all will come in time. For me, achieving what (little) I have today is no other than having gone through the roller coaster ride of emotional, physical and spiritual turbulence of  accepting that, indeed, nothing in this life is forever and a hard experience/life can either make you a strong person or a broken one, depending on your will.

I am proud of what I'm doing today, but not proud enough to admit it all came because of my 'talent'. I have no talent, I'm just a hobbyist (gone patisserie) who just come to love decorating cakes because it allows me to express my feelings. What I've achieved now is not something most people have gone through. I'm not proud of what I have, other people are more capable than me. I'm just doing what I love, and it happened because of the sadness I've been through. I love my daughter, it's because of her I find comfort in cake decorating. And now it's time a pave a new path, sow new seeds of hope and happiness, for a brighter future.

Thank you, my daughter. May Allah bless your soul and may you find happiness in Jannah.

Fullly fresh cream barbie doll cake, decorated with penuh perasaan

Fullly fresh cream barbie doll cake, decorated with penuh perasaan


Monday, April 29, 2013

Step-By-Step: Basic Piping Jelly Image

12

Assalamulaikum,

Hari ini sekadar ingin berkongsi cara buat image pada kek menggunakan teknik yang paling ringkas. Cuma teknik ni ada drawback dia, tak boleh buat atas kek disalut ganache atau kek fresh cream. Sebabnya fresh cream takkan keras dan masih melekit-lekit walaupun dah letak dalam peti sejuk, dan kek yang disalut ganache terlalu kelam/hitam untuk memperlihatkan warna piping jelly.

Biasa kalau kek yang dilukis menggunakan piping jelly hanya untuk kek-kek buttercream sahaja. Sebabnya buttercream akan mengeras bila disimpan dalam peti sejuk, jadi masa buat transfer image dari kertas transparency ia tak melekat pada kek.

Makcik malas nak cerita banyak, jadi kita teruskan tengok cara-cara melukis atas kek menggunakan piping jelly:


Step-By-Step: Basic Piping Jelly Image
Bahan:
Piping jelly berwarna (ikut warna lukisan yang ingin ditiru)
Piping beg
1 keping kertas lutsinar/transparency paper
Kek disalut buttercream (simpan dalam peti sejuk sampai bc keras)
Image yang ingin ditiru

Cara:
1. Sediakan semua peralatan dan bahan-bahan termasuk kek.
2. Letak transparency paper atas kertas image yang ingin ditiru. Pastikan kertas dikepil/diselotap bersama untuk elak ia bergerak ketika piping.
3. Pipekan outline image menggunakan warna yang agak gelap (untuk bagi image lebih menonjol).
4. Alihkan transparency paper dari kertas image. Terbalikkan transparency paper di atas kek yang sudah keras. Perlahan-lahan gosokkan transparency paper hingga piping jelly ditransfer atas kek.
5. Alihkan transparency paper. Outline yang dilukis tadi akan ditransfer di atas kek. Bolehlah warnakan kek mengikut warna image sebenar.


NOTE:
- Masa nak transfer piping jelly jangan terlalu berlengah-lengah, nanti buttercream akan cair dan transparency paper akan melekit-lekit pada kek.
- Kalau piping jelly terlalu pekat, boleh dilute dengan sedikit air.
- Teknik ni hanya untuk buttercream, tak berapa sesuai untuk kek fresh cream sebab transparency paper akan melekat pada kek. Lagipun warna piping jelly senang 'bleeding' pada kek fresh cream (terutama kalau fresh cream berair dan tak dipukul dengan kental).
- Kalau nak cuba guna piping jelly atas kek fresh cream, pastikan ada 'pemisah' antara fresh cream dan piping jelly. Contohnya, buat outline yang lebih tebal dari biasa menggunakan ganache di antara dua warna berbeza dan di antara fresh cream. Jadi piping jelly (yang berwarna dan bersifat water-base) tak mudah nak 'bleeding' ke background kek yang dilepa dengan fresh cream.


Contoh dummy cake yang menggunakan teknik piping jelly image transfer