Resepi Puddle Triffle Sahabatku Emy Ezrine

This is for my personal note only, I haven't tried this yet but hopefully I will in the not-so-distant future. Hehehehe..


RESEPI PUDING TRIFFLE

LAYER BOTTOM
AKU BELI JE KEK KAT KEDAI ROTI...SAMA ADA SWISS ROLL, PADAN LAYER ATAU CHOC MOIST...TAPI AKU PALING SUKA CHOC MO...IST N PADAN LAYER LA RASA DIA SEDAP...ITU PANDANGAN AKU LAA

LAYER KE2
2 SUDU BESAR TEPUNG CUSTARD
2 SUDU BESAR GULA (SUKA MANIS LETAK LEBIH TAPI KAN JGN LA 2 JE CUKUP, COMPEM)
1 TIN SUSU CAIR (GUNA SUSU IDEAL SEBAB MMG IDEAL DGN TASTE AKU)

LAYER 3
1 TIN FRUITS COCTAIL (JENAMA SUKA HATI DEPEND PADA BUDGET ANDA)

LAYER 4
1 BUNGKUS JELLY (PERASA SUKA HATI TAPI AKU SUKA PAKAI JENAMA NONA N PERASA STRAWBERI OR BERRY KASI COLOUR DIA NAIK SIKIT)

CARA2 NAK BUAT

FIRST-> POTONG N SUSUN JE CAKE YG BELI KAT KEDAI TU..TEKAN SIKIT KASI MAMPAT K...ADA ORG SUKA BASAHKAN DGN AIR FRUIT COCTAIL TAPI AKU XSUKA SEBAB NANTI DIA BASAH SGT JADIK LEBIK N BERAIR...

SECOND->MASUK DLM PERIUK SEMUA BAHAN2 UTK LAYER DUA...KACAU SAMPAI RATA BARU LETAK ATAS DAPUR K...THEN KACAU SAMPAI CUSTARD TU PEKAT...DAH PEKAT LETAK JE ATAS LAYER 1 TADI THEN RATAKAN...JAB JE KERAS LAYER 2 NI DLM 3 MINIT DAH KERAS PUN..

THIRD-> LETAK FRUIT COCTAIL TU ATAS LAYER 2 TAPI TOLONG TAPIS AIR FRUIT COCTAIL TU DULU K !SEBELUM LETAK ATAS LAYER 2..COZ AIR TU TIDAK DIPERLUKAN..

LASTLY-> MASAK JELLY NONA TU SEBUNGKUS..IKUT JE INSTRUCTION KAT BELAKANG KOTAK TU..BILE DAH DIDIH JELLY TU TUANG PLAK ATAS LAYER 3...

THEN MASUK DLM PETI AIS KASI SEJUKKAN.

Resepi Blueberry Cheese [or Peach] Tarts

Here's a recipe of tarts I've tried a couple of times and got words of high encouragements from various friends. Hehe.. The base or pastry of the tart I cilok from Jo's Deli Bakery, while the custard filling is from Myresepi.com.

UPDATE: entry terbaru resepi cheese tart ada di sini dalam bahasa Melayu.

UPDATE 11 JUNE 2011: Berdasarkan live traffic feed, ramai yang taip 'blueberry cheese kek' tapi tersasar ke post blueberry cheese tart. Jadi saya linkkan ke resepi Kek Keju Blueberry Bakar (Bake Blueberry Cheesecake) la ye.

Peach Custard Tart

Pastry (Jo's Deli) - Makes about 10 big ones or 36-40 mini ones

Ingredients

125g cold butter, but soft enough to leave a print when pressed

200g tepung gandum@all purpose flour

10g icing sugar

1 medium egg (I use gred A but not all of it)

200g jam of your choice

Method:

1. Sift flour and icing sugar into a mixing bowl.
2. Rub in butter with hands or use a paddle attachement on your mixer at low speed, until mixture resembles breadcrumbs (I just use my hands).
3. Add in egg gradually. Observe the change in dough consistency. Don't be tempted to add all egg if not necessary. Mix until pastry begins to form large lumps. Press together gently with your hands until pastry forms a ball.
4. Chill dough for about 30min to 1hour to relax the dough.
5. Grease tart moulds (I just use a small muffin tray and just press out the pastry using a round cookie cutter and line it inside, bowl-like).
6. Divide chilled dough into 10 portions. Press dough evenly into each tart mould. Trim off excessive dough. Prick base with fork to allow air to escape during baking.
7. Bake for 10-15 min, 180C or until edges turn light golden brown.
8. If you want you put blueberry cream cheese filling, pipe the fillings and continue to bake for another 10-15 min until cheese starts to look rather dry (but not too dry ok).
9. If you want to make a peach custard tart, bake for another 10-15min till the center look light golden brown, leave it to cool, then pipe in your custard. Decorate as desired.

N/B: Pastri yang tak berapa manis, sesuai untuk inti yang manis-manis. Untuk pastri yang rapuh, simpan dalam peti sejuk 10min sebelum dibakar.

Inti Custard untuk Peach Tart (NisaMPB@myresepi.com)

Bahan:

1/2sb tepung gandum

1/2sb tepung kastad atau tepung jagung

2sb gula kastor

1/4C susu segar

1/2 biji telur Gred A

1/2 sb mentega

Hiasan:

buah peach, dihiris ikut suka

Cara:

1. Campurkan tepung gandum, kastad dan gula dalam periuk kecil.
2. Campurkan hanya 2sb susu daripada 2C susu tadi dan kacau rata.
3. Masukkan telur sebiji demi sebiji dan aduk rata lagi.
4. Masukkan lebihan susu segar dan kacau hingga larut.
5. Kacau atas api kecil hingga agak kental (Pastikan adunan sentiasa dikacau supaya tidak berbentil-bintil).
6. Sesudah kental, alihkan dari api lalu masukkan mentega dan aduk sebati.
7. Ambil sesudu kecil inti kastad dan bubuh dalam tart yang telah sejuk (atau pipe guna piping bag).
8. Hias dengan buah peach.

N/B: Resepi di atas adalah suku daripada resepi yang asal. Boleh hias 36-40 biji mini tart.

Inti Blueberry untuk Cheese Tart (haz_amon@myresepi.com)

Bahan:

120g cream cheese

25g gula aising

10g mentega (lembutkan)

1/4sb perahan lemon (eliminated this)

1/2bj telur gred A

Hiasan:

blueberry pie filling

Cara:

1. Pukul cream cheese, mentega, dan gula aising hingga kembang.
2. Masukkan telur dan perahan lemon, pukul lagi.
3. Pipekan cream cheese ke dalam tart yang sudah dibakar tadi. Hiaskan dgn blueberry filling dan bakar lagi 180C, 10min hingga cream cheese nampak agak kekeringan.

N/B: Resepi di atas adalah separuh dari resepi yang asal. Boleh hias 36-40 biji mini tart.

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