Resepi Japanese Souffle Cheesecake

All right, it's about time I sit and write this recipe down. For all I know there are people out there who've been waiting to see what I've put in the cheesecakes I sold recently. Hehe.. Don't worry, it's all easy peasy.

So, here's the recipe for the Japanese Souffle Cheesecake I've baked for my 'customers' (yes, 'customers'. Cewah, macam berbisnes besar la pulak yek ni kita :P ) The original recipe yielded an 18cm round cake about an 1.5" thick, more or less. For the 1kg++ I sold I doubled the amount of ingredients used; hence, the taller, mightier looking cake. If you don't want a tall cake you might as well halve the recipe and bake it in an 18cm round cake pan. *wink wink*

UPDATE 20 APRIL 2011: Recipe in Bahasa Melayu with simple step-by-step instructions on how to make a cheese cake without a spring form/loose pan can be found here.

Resepi Japanese Souffle Cheesecake (from http://rinnchan.fotopages.com) (n/b: typo error url sblm ni)

Ingredients

400g cream cheese, room temperature

100ml fresh milk

6 eggs, seperated

200g castor sugar

60g cornstarch

1 tbs lemon juice (I just use 1 small lime, it doesn't taste too over-powering)

1 tsp cream of tartar

Instruction

1. Preheat oven at 175C. Line two 18" round cake pan @ springform pan (I use two 8" round pans) with grease proof paper.
2. Beat soften cream cheese in a large bowl. Add milk and continue beating at medium speed.
3. Add 1/2 of castor sugar, egg yolks, cornstarch, lemon/lime juice and combine thoroughly.
4. In another bowl, whisk egg whites till foamy, add in cream of tartar and half of remaining sugar. Beat till soft peak, and the remaining sugar and continue to whisk at high speed till eggs turn stiff peaks (tip: at stiff peak stage, egg whites won't drop or drip/meleleh when the bowl is turned upside down. And another tip, when you stab the egg whites with your beaters, you feel it's like stabbing a sponge. Hahaha.. Don't overdo it or you'll end up with flatten egg whites. Once is enough laa).
5. Fold third of egg whites thoroughly (at this stage you can be a bit vigorous). Fold two-thirds of egg whites gently but thoroughly, not forgetting to scrap the bottom of the bowl. Lastly, fold in remaining egg whites gently but thoroughly, ending by scraping the sides of the bowl into the center (selalu saya buat tiga bahagian kaup balik).
6. Water bath bake @ bain marie bake cake for 45 minits on lower shelf (I use 160C, for about 55 min).
7. Leave in tin too cool enough to handle (I just invert the cake pan onto the rack till it's cool enough to be taken out).

Japanese Souffle Cheesecake, 1kg++ ditempah oleh Wilson sempena menyabut Hari Natal

Kek-kek Sempena Hari Christmas [n Non-Christmas] ~

Waaaah... So sleepy today. But MALAS mo tidur ;P

Sempena hari Christmas tahun ni, ada beberapa membe yang menempah kek-kek untuk menyambut hari yang spesel itu. Huhu.. Ni first time ku mendeco lebih dari biasa. Agak menggeletar tangan tapi satu experience yang best. Huhu..

Kek Seputih Salju tema X'mas, 1/2kg++. Ditempah oleh Dympna sempena hari X'mas


Blueberry kek, ditempah oleh Dympna juga. Untuk dimakan di kolej. Huhu..

Kek Seputih Salju, 1kg (atau berat sebenar 1.8kg) ditempah oleh Dympna. Kek ni dalam layer ganache, luar fresh cream. Tema ala-ala Santa Claus gitu, ho ho ho...

Choc moist kek 1kg, ditempah oleh Dympna untuk sambut befday studentnya. Bestnya jadi student tu. Huhuhu..

Kek Japanese Souffle Cheesecake, ditempah oleh Wilson Chang untuk menyambut X'mas di Sandakan. Jauh terbang kek ni. Huhu.. Tapi yang pasti, taste kaw-kaw punyeerrr..

Kek choc moist 1/2kg ditempah oleh Samsidar for someone who's special. Hehe..

BZ as a Bee~ Cakes

Huhu...

Bz bz bz... I don't even have time to sit down and relax for the last couple of days. Been baking and decoraing cakes like mad. Huhuhu.. Next week I've got another batch of cakes to bake. But, hey, I'm not complaining ;p

Here's a few pictures of the cakes I've made. Sorry, recipes next time, eh, folks? (Sambung bz kt dapur nanti :p)

1kg Kek choc moist, ditempah oleh Ustazah untuk birthday hubby

Kek 1.5kg, saje bagi jiranjiran :p hehe...

1.4kg Kek Seputih Salju, ditempah oleh Kak Nur. Specially requested by Kak Nur (dalam: ganache filling, kek: choc moist, luar: whip cream)

Kek ditempah kak Dyana, 1/2kg 6" choc moist untuk birthday anaknya.Saje bagi kaler-kaler sket, kek birthday kaan :p

Kek choc moist simple, 1kg ditempah oleh Kak Ogy. Taknak letak apa-apa, just simple-simple jak

P/S: Kepada kawan-kawan sekalian, terima kasih sebab membuat order. Huhuhu..

Resepi Sweet Bun [untuk roti sosej, roti pintal, bun dan seangkatan]

Made some sausage buns this afternoon for evening snack and tomorrow's breakfast. This time I made them flower-like instead of pintal-like. Huhu.. Buns are very soft and sweet, even without bread softer or improver. Here's the recipe's in case you want to try it our yourself:

Roti sosej berbunga

Roti sosej berbunga (kalau nak buat bun cheese pun boleh, taburkan gula, letak cheese dan pipekan moyonnaise sikit)

Resepi Sweet Bun [or Dough] (from happyhomebaking.blogspot.com)

Bahan: (makes 8 or 9 of 60g portions)
150g tepung roti
150g tepung kek (ku guna tepung gandum)
5g @ 1st menggunung yis
3g garam
125g susu (ku guna 125ml air + 1sb susu tepung)
1 telur (ku guna Gred A)
60g gula kastor
50g butter (ku guna shortening. Tapi lagi elok butter sebab shortening ada berbau sikit bila masak)


1 telur, pukul, untuk glis


Cara:

1. Campur semua bahan kering dalam mixing bowl. Masukkan susu, telur dan butter. Uli menjadi doh.
2. Keluarkan doh dan uli atas papan pencanai yang ditabur sedikit tepung. Uli hingga glutten roti terbentuk (lihat tip di bawah) dan doh menjadi licin, elastik dan tidak melekit. Kalau uli guna tangan dalam 25 min. Doh akan melekit pada awalnya tapi jangan tambah tepung, teruskan uli hingga doh betul-betul tak melekat (ku tambah 3sb tepung sebab guna tengok doh melekit-lekit walaupun dan 10min uli).
3. Lekatkan doh dalam bekas disapu butter, tutup dengan cling film atau tuala lembap. Biarkan sejam hingga doh naik 2x ganda.
4. Untuk pastikan doh betul-betul naik, celupkan jari dalam tepung, kemudian celupkan jari tersebut ke dalam doh (tepung nak bagi elak doh melekat kat jari). Kalau doh berlubang dan naik dengan lambat, doh nak cukup perap. Kalau doh tak tinggalkan kesan jari, doh tak cukup perap. Tambahkan lagi masa perapan.
5. Keluarkan doh, tumbuk-tumbukkan untuk keluarkan gas yang terbentuk. Bahagikan doh kepada beberapa biji 60g gram doh (ku dapat 8 biji).
6. Letak dalam bekas, tutup dengan cling film. Biarkan 10-15 min bagi membolehkan doh mudah dibentuk.
7. Bentukkan doh (ku letak 1/2 sosej, balutkannya, kemudian belah sosej kepada 6 bahagian tapi jangan sampai terputus, dan tolak-tolak hingga jadi bentuk bunga) dan letak atas dulang pembakar yang disapu butter.
8. Sapukan doh dengan telur dan pipekan mayonnaise, sos cili dan taburkan cheese diatas.
9. Perapkan 15 min lagi dan kemudian bakar atas oven yang telah dipanaskan terlebih dahulu, 190C, 15-20min atau hingga keperangan.
10. Sejukkan atas redai.

Tip:
Untuk test doh dan fully develope, ambil sedikit doh tadi dan tarik guna jari. Kalau tarik tu doh boleh ditarik hingga nipis tanpa mudah terputus, doh dan fully develope.

Untuk elak doh mengecut sangat bila membentuk, lepas perapan pertama, bahagikan doh kepada beberapa bahagian, bulatkan dan rehatkan (dalam cling wrap) untuk 10-15min sebelum membentuk.

Note: Sebab ku guna telur besar, jadi moisture dalam doh tu tinggi. Jadi susu/air yang aku masukkan tak sampai 125ml, lebih kurang 110ml gitu.

Pics Of Cakes the Past Few Weeks

Huhu...

So tired and yet not so sleepy...

Feeling lazy tonight, so let's just take some time-off looking at these photos, eh, folks?

Kek kak Myna, first time using chocolate plastic. Mencabar gak sebab asik layu akibat panas tangan :P

Kek kak Ti, 1/2kg choc moist. Kekeringan idea gak mau deco kek yang kecik-kecik ni, huhu.. Len kali kena jenjalan kat kedai bakeri tengok diorang wat camne kek kecik-kecik ni :P

Pesanan dari kak Ogy. Fav us family- Japanese Souffle Cheesecake. Letak peaches sket bagi nampak ceria. Yummy~ Tinggi gak kek ni, buat double adunan so 400g cheese tuuu :P

Percubaan guna loyang chiffon yang baru dibeli. Hahaha... Kek naik cantik masa masak, bila terlangkup nak sejukkan kek terjatuh sebab terlepas dari cengkaman loyang. Moral of the story - tak perlu gris dan alas dengan baking sheet bahagian bawah sebab keknya berat :P

Pesanan dari Jaja, choc moist 1kg kek. Sedikit kezutan bila jus pic meleleh kat tengah-tengah kek tu. Adoiii... Mengong tul..

Try resepi baru kek sponge coklat dari Aunty Yochana. Best gak rasanya, hubby pun bagi thumbs-up. Cuma tengah-tengah mendap sket bila sejuk sebab dengan blurnya ku pergi cucuk kat tengah-tengah dengan lidi nak testing kek dah masak ke tak. Pandainya aku.. Patut guna finger test tengok kek spring back again ke tak :P (kek ni dari tinggi sejengkal tiba-tiba bila sejuk jadi 3" lak :p )

Resepi 'Soft as wonder' white bread @ roti putih @ roti potong @ roti slice

Buka-buka peti ais, tengok takde roti nak makan pagi esok. Aiseh.. Terpaksa menggagahkan diri menguli roti untuk sarapan pagi esok. Huhu.. Petang tadi pun dah buat roti bun coklat (resepi sebelum ni). Takpelah, leh perhabiskan stok yis kat rumah ni, hehe.. Baker's yeast leh tahan 48jam je. Tengok lak dalam almari stok tepung roti dah habis, guna jelah tepung gandum biasa. Alhamdulillah, menjadi juga~ ;)

Ku guna resepi dari http://www.rezipezaar.com/print?id=154576. Buat separuh adunan je, nak test macam mana rasa roti ni dulu sebab guna madu ;) Esok pagi dah makan baru bagi verdict ya?

Roti putih~ku buat separuh adunan je :p

Resepi 'Soft as wonder' white bread @ roti putih @ roti potong @ roti slice
Bahan-bahan (12-14 keping)
1C air, suhu bilik
1 sk garam
3 sb margarine
1 sb madu
3C tepung serbaguna @ tepung gandum
1/4C susu tepung
2 sk gula
1 1/2 sk yis


Caramu:

1. Campur semua bahan ikut urutan ke dalam breadmaker.
2. Tekan cycle doh.
3. Bila siap, keluarkan doh dan tumbuk-tumbuk keluarkan angin. Bentukkan bentuk roti loaf, letak dalam loaf pan.
4. Biarkan naik 2kali ganda lebih kurang 40min.
5. Bakar dalam oven bahagian tengah, 175C selama 25-30min.
6. Sejukkan atas redai sebelum dipotong.

Caraku:

1. Kalau ada mixer, masukkan tepung gandum, gula, yis, susu tepung, margarine, dan madu dan kacau sebati. Pastu baru masukkan garam.
2. ON-kan mixer, perlahan-lahan tuangkan air ke dalam adunan. Pastikan guna doh hook tau bukan whisk :p
3. Uli sampai doh tak melekat (sangat) di dinding bekas (tambah tepung kalau perlu sebab lain tepung lain kuantiti serapan air) dalam 8-10 min.
4. Keluarkan doh dari bekas, uli sikit atas papan pencanai bersama sedikit tepung sampai doh jadi elastik (satu tip berguna: kadang-kadang doh rasa macam lekit, macam tidak masa uli tu. Bila doh dah rasa elastik dalam masa 10min+- menguli, tapi masih agak melekit, ku lengserkan tapak tangan dengan sedikit butter/margarine. Pastu teruskan uli sampai betul-betul tak lekit kat tangan/papan. Secara teori tak tahu orang lain buat macam ni ke tak, tapi dah berapa kali ku buat macam ni result baik dan tak memudaratkan malah lebih menyenangkan ku meng'handle' doh).
5. Perapkan doh sejam hingga naik 2kali ganda.
6. Tumbuk-tumbuk keluarkan angin, bentukan bentuk loaf dan letak dalam bekas dilengser margarine.
7. Perap 40min sampai naik 2kali ganda.
8. Bakar pada oven yang dipanaskan terlebih dahulu, 175C untuk 25-30min atau sampai warna atas keperangan.
9. Sejukkan atas redai (ku sapu margarine sikit bagi kekal lembut).
10. Note: Kalau uli tangan, cara sama diatas. Campur semua bahan dalam bekas dan uli sampai elastik dan lembut.
    

Tengah-tengah malam tengok gambar makanan terasa lapar la pula..

Update: Rotinya lembooot walaupun pada hari ketiga. Tekstur dalam berwarna sedikit keperangan (mungkin sebab penggunaan madu or maybe it is the salt?) dan manis-manis gitu. Kalau guna tepung roti mungkin lagi halus lagi dalamnya sebab ni guna tepung gandum jadi paham-paham jela ye ;)

Resepi Fondant Icing

Dah lama bermain fondant tapi tak sempat-sempat nak tuliskan resepinya. Huhu.. Takpelah, untuk tidak mendukacitan sesiapa, silalah lihat resepi dibawah. Kalau mahu cuba, boleh juga. Hehe..

Contoh-contoh yang ku buat

Resepi Fondant [Icing] (mentari_mrh@myresipi.com)
Bahan-bahan (untuk hias sebiji kek)
63ml air (untuk 1/3 adunan, guna 21ml, dapat buat banyak juga hiasan ie. haiwan-haiwan dan bunga-bunga)
1sb gelatin halal (ku guna 1tsp dan guna Halagel yang diimport dari semenanjung)
125ml sirap glukos (approx. ku guna 42ml)
1 1/2sb gliserin (ku guna 1st + 1/2st)
2sb shortening (ku guna 2st)
1kg gula icing, diayak (ku guna approx. 340g+-)
pewarna (guna jel or serbuk)

Cara:

1. Tuang air dalam bekas tahan panas. Masukkan gelatin. Tunggu 5min hingga kembang.
2. Double boil dan kacau hingga larut.
3. Masukkan glukos, gliserin dan shortening. Kacau hingga larut.
4. Tutup api, ketepikan hingga larutan jadi suam-suam kuku.
5. Masukkan icing sedikit demi sedikit sambil dikacau sebati. (lebih kurang 500g gula, doh akan keras sikit. Proses menguli boleh diteruskan guna breadmaker atau uli dengan tangan).
6. Doh yang dah siap akan berwarna putih. Ambil sedikit plastic wrap, lengserkan dengan shortening, dan balutkan doh sepenuhnya. Simpan dalam bekas kedap udara pada suhu bilik.
7. Untuk mewarnakan doh, ambil sedikit doh dan titiskan sedikit saja pewarna (boleh gunakan toothpick).
8. Uli @ tarik-tarik dengan jari sehingga warna menjadi sebati sepenuhnya.
9. Bentukkan mengikut kehendak kita.

Note:

1. Doh yang selebihnya (yang tidak dipakai) disimpan dalam plastic wrap untuk elak kering.
2. Penyimpanan fondant dalam peti sejuk akan menyebabkan fondant menjadi lekit (kalau terpaksa simpan sebab takut kek cair tak apa, cuma ia akan 'sweat' atau berpeluh je. Nanti fondant nampak sedikit berkilat).
3. Kalau masa uli doh rasa keras, tambahkan setitik air.
4. Kalau terlebih lembik, tambahkan sedikit aising.
5. Untuk meng'glu'kan fondant, gunakan food colouring @ perasa. Sebab ada alkohol, jadi mudah meruap. Kalau guna air, doh jadi lekit.
6. Untuk elak fondant lekat ditangan masa membentuk, sapukan shortening pada telapak tangan (ku skip, guna ising je sebab shortening buat doh agak lembik, lagi-lagi kat Malaysia yang bercuaca panas dan lembap ni :p )
7. Haiwan yang kat atas tu ku guna choc cip and chop rice untuk mulut dan hidung. Sebabnya takde pewarna hitam :p

Another Order~Mini-Animals Cake using Fondant

Last night got a call from my hubby's friend, Sabrina. She ordered a 2kg moist chocolate chiffon cake like I did a few months back. Huhu... Trouble was, when I baked the cakes and layed it on top of the other, it was to big to fit into the cake box. So I had to call and minta izin to divide it into two cakes. I made a Blackforrest Cake and the other moist chocolate chiffon with ganache and decorated it with fondant animals.

I think I'm getting the hand of shaping my mini-animals but it was a tricky job, doing it without the right tools. In the end I had to use a lidi to shape the mouths, ears, and other small parts of the body. Actually, they turned out pretty nice, although rather smudgy (fondant are rather sticky when you handle it too long in your hands).

Here's a close-up of the cakes I made:

Doggy peeping out of a gift box (see the nose? Guna choc cips je :p )

Bear-bear dibentuk guna lidi je :p Hidung pun pakai choc chip :p

1kg 8" Mini-manimals Moist Chocolate Chiffon cake with ganache (whip cream+choc bar)

1kg 8" Blackforrest cake with blueberry filling

Note: Sebenarnya Moist Chocolate Chiffon ni kena guna loyang chiffon tapi ku tiada. Jadi guna bulat biasa je. Agak sukar juga mau dikekalkan bentuknya sebab tiada 'tube' untuk mengekalkn bentuk spongey cake tu (for trapping the air bubbles). Nanti-nantilah ku tulis the theories and practicals for making chiffon cakes. Sekarang ni tengah hunting for THE ONE and only yummy sponge cake (banana, durian, orange, strawberry, pandan, and choc sponge). Tunggu ku try test lagi resepi yang setuju dengan tekak ku. Buat masa ni, moist choc chiffon ni la yang paling kena dengan tekak, cuma dia chiffon tu yang slack sikit.

Oh yeah, about the ganache, better use dark unsweetened cooking chocolate kalau guna whip cream yang manis. Nantilah, masih try mengeksperimentasi sebelum dapat di'lease'kan ke pasaran secara meluas.

Resepi Roti Sosej yang Berpintal

Huhu...

Another day, another roti. Another day of roti, another day of kneading.

Huhu..

What am I saying? (Malam-malam mula la tu nak merepek sebab mengantuk :P)

Last weekend (I think) I managed to bake some roti sosej @ sausage bread for breakfast. I thought, why not make it around midnight when lil' Taufiq's asleep? So I hitched up my sleeves and got rolling. I started about 10.30-ish pm that night, thinking 'Sempat ni, perap 1 jam mesti dah tidur dah Taufiq' and cluelessly continued my expedition with the hopes that everything will go according to plan.

Turns out my poor babe started crying his eyes out around 11.30pm, waiting for mommy to put him to bed. Huhu.. Abahnya dukung pun tetap dia menatap matanya yang sayu pada si ibu, mengharapkan belas kasihan (dan susu sekali) dari ibunya. Huhu...

So I abandoned my mission by putting a cloth over the dough, left it in the warm oven, and hoped for the best, with the wishful thinking that Taufiq will be fast asleep in less than an hour. As it was, a wishful thinking on my part. The dough rose beautifully but dangerously close of collasping back into itself after being left for an hour and a half. I managed to save what was left of the yeast and made it into several round balls, then let if proof for the second time. Right on cue Taufiq started merengek and called for me, and resolutely, I left the dough for another hour. Huhu.. After putting him back to sleep, I made some bread rolls and left them to proof for the third time, for 30minits. They didn't quite proof like the other breads I made.

N/B: Memang sah takleh tinggalkan doh lama-lama, lagi yang kuantiti sikit. Tapi nasib baik tekstur masih lembut cuma kurang menarik. Roti masih sedap cuma bentuk dia agak kempis selepas sejuk. Bukan salah resepi tapi silap keadaan. Andai kata kita dah pintal, lepas tu uli balik dan pintal balik, pun tak cantik sangat bentuknya. Mungkin nak kena uli biar betul-betul sebati balik sebab nanti bila masak rotinya terburai.

Leh picitkan cream dalam ni. Ku letak filling sardine je pagi tu :p

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.

Resepi Buttercream [using egg whites]

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.

Resepi Soft Butter Buns & a Happy B'Day

Yehawww...

Last few days I've been baking like mad making bread and buns for the family. (Jelik suda asik kuar duit beli roti dari van yang lalu depan rumah :P)

This time I tried a recipe from Mamafami's Fotopages called Soft Butter Buns. My comment? Very soft, gebus and goes well for making sweet buns, mini pizzas, mini cheese bread and the likes. The only thing was the dough is kinda soft to handle by hand so you might want to use a stand mixer for this. The first time I did this (it was a while ago) I did it by hand, and my, was it sticky :P The second time (last night) I tried using my mixer and it turned out very stretchy (kinda like a webbyskin- dough when stretched by hand) and just right for getting a good soft bread/bun.

So, here's the recipe for making soft butter buns/mini pizzas/mini cheese bun/hotdog bread/roti sosej:

Cheese bun (ter-over brown sebab syok sangat makan sampai lupa nak keluarkan yang dalam oven :p)

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.

Cutout alphabets fondant. Huhu... Do I have to buy fondant tools now? (Tak habis-habis experiment :p )

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? ;)

Happy Birthday & Thank You For Your Orders

I just want to say a (late) Happy Birthday and Thank You to both my hubby's friends, Wilson and Dympna, for ordering a kilo Choc Moist Cake each. Huhu.. Sorry, been a bit behind in my blog-updating these days.

Anyway, here's a sneak peek of the cakes I made. I've been trying to make decos using fondant (homemade, if I may say so myself) and find it to be challenging, if not, rather fun. OK, so my lamb turned into a puppy and my rabbit turned into a (bear?) but then it's my first time alright? :P

Fondant mini-animals - which one's the lamb, which one's the rabbit?

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

Pic Only OK Guys? Ngantuk Dah Ni..Roti Nasi, Nasi Goreng Seafood & Bun Coklat

Huhuhu...

I've been meaning to try this recipe using nasi or rice for making bread. Mmm.. Tasted very unique (lemak dan terasa nasinya :p ) but on the whole, it was very unique and a great way to use leftover rice :P

The texture after baking was soft but as it cooled down a little, it went a little hard-ish with tiny lumps of unblended rice in it. Hmmm.. Must be because I used cold rice from the fridge (couldn't wait for it to thaw) but I'll definitely will try this again, using warm rice. And absent-mindedly, I forgot to put in the salt which explained why it tasted a LOT like plain ol' nasi. Huhuhu... Padan muka gue :P Cuai sangat. Huahaha..

The Rising of The Dough

Out of the oven [tangkring]

Soft on the inside [can you see the tiny rice? Harhar..]

One thing I need to remember - get myself a serated knife. It just won't do cutting slices of bread using a regular knife. You'll just find yourself with a small mountain of breadcrumbs. Also, please wait for it to cool down a bit before slicing it (unlike yours trully :p )

N/B: Darn, I really got to get a taller loaf tin. The current one's just too short to make a decent-size sandwich bread. For 200g-250g of flour used, the current one's ok (it doesn't overflow) but for 500g of flour used, a taller loaf tin is needed. Better still, the one with a lid will give a block-shaped bread like in the supermarkets. Hmmm... Gotta go survey that bakery shop next time. Huahaha... Musti mahal ek?

Lebihan nasi menjadi nasi goreng seafood

A bit blurred, you say? Heck, I'm a housewife, not a photographer :P

Choc bun- excellently soft and chewy, just like from a bakeryshop :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...

Resepi Rich Chocolate Pudding

Hahaha..

What? You think I don't have anymore recipes up my sleeves to reveal?

Think again, my dear readers.

This one's pretty simple to make but really deliciousss. I got it from http://www.myresipi.com/ (where else?) and it's from junjs11@myresipi.com. A simple treat to serve your friends when they pop up suddenly at your house (providing you made it in advance, of course :p)

Cute lil' choc puddings

Rich Chocolate Pudding (by junjs11@myresipi.com) (makes about 1 loyang sederhana besar)

Bahan-bahan:

1/2C serbuk koko

1C gula

1/2C susu tepung

1/2st garam

4 1/4C air

4sb tepung jagung

1/2 st esen vanilla

3sb butter

1 peket serbuk agar-agar (10-11g)

Cara-cara:

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.

Note: As usual, I halved the recipe and unfortunately, the pudding turned out rather soft because I didn't have a digital scale and couldn't weigh how much was a 5g agar-agar (it wasn't 4 teaspoon so I guess roughly a 5g of agar-agar is approximately around 5-6teaspoons). The taste was not affected so that was thankful. Maybe next time I'll up the agar-agar a bit. Hmmm..

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

Resepi Kek Pisang (I'm Going Bananas)

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 in Advance

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~

Resepi Lemon Rosemary Grilled Chicken

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