Fluffy Chai cupcakes with Honey meringue frosting

Chai cupcake recipe.

113 g / 1 stick of butter
25+75g/half cup of sugar
2 eggs separated
1 egg
110 g cake flour/ all purpose flour / low protein flour
1 tsp baking powder
1 packet of Lipton chai tea latte+ 2 tbsp /30 ml of hot water


Cream butter and sugar till fluffy 5 min
Add an egg and the 2 egg yolk
Sift the flour and baking powder.
Mix the flour and chair tea alternately.
Set aside

Beat 2 egg whites till foamy.
Add sugar gradually and beat until soft peak.

Fold the egg white meringue to the cake mixture.
Fill 2/3 full and bake in a preheated oven 170/180 c for 20-30 min.

Honey meringue frosting

1 egg white
1 tsp of honey
1/2 tsp of glucose syrup
A pinch of cream of tartar


Mix all ingredient over double boiler and whisk for 5 min
Turn off the stove and beat using stand mixer for 10 min

Homemade pasta using semolina/ sugee flour

 Recipe adapted from allrecipes

After being cooked

 This recipe has the right amount of liquid to flour mixture.

 Suitable for making lasagna/ne?
and also ravioli!

The use of semolina gives it a sturdier yet tender dough which is needed  to roll it without sticking in your pasta maker . anddd uses lott lesss flourr.

You can dust the pasta sheet with a generous sprinkle of more semolina to keep it from sticking. Don't be to selfish or you will end up with pasta sheet that sticks to each other and you will have to roll it again **like me** sigh



• 2 cups all-purpose flour
• 2 cups semolina flour
• 1 pinch salt

• 6 large eggs
• 2 tablespoons olive oil

1. Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
2. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
3. Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce
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Chocolate cream pie

 My first attempt to make chocolate cream pie . the chocolate filling takes time to set .


I use non dairy because it is always available in our freezer. Hv to use 2nd option because the dairy one is always expensive here :p


Recipe :

Crust
1 1/2 cups of flour
Pinch of salt
1 tsp of sugar
70 g of butter- approximately 5 tbsp
40 g of shortening- approximately 4 tbsp
2 tbsp ( or more) yogurt /or substitute with 1/2 tbsp of white distilled vinegar + water just enough to form the dough into a ball


Put the flour, salt,sugar in a bowl and stir to combine
Add cold butter and shortening into the bowl and rub the cold butter and shortening into the flour mixture until smearing the butter into the flour until resemble coarse crumb.
Add enough yogurt / vinegar mixture . stir to combine and form a ball.
Rest the dough in Refridgerator about 30 min( or longer - more better)
Preheat oven to 190-200C
Roll the dough to even thickness and place in a grease baking dish.
Blind bake the pie crust ( aluminum foil+beans for weight) for 20 min
Then lift the aluminium foil and bake more for approximately 20 min 160-180C till crust became golden

Chocolate filling recipe tomorrow :)

Dadih

1 1/2 sudu kecil konyakku jelly powder
5 1/4 cawan air
400 g susu cair/1 tin
200 g gula
50 g milk powder>

Campur saja semua Dan masak ats api sehingga didih skjp saja.

Add caption

Chocolate Indulgence Cake

 Resepi cake adapted from  sini



 5 eggs / 5 bii telur
125 g caster sugar / 125 g gula caster
125 g flour / 125 g tepung
15 g ovelette / 15 g ovelette
1 tbsp baking powder / 1 sdb baking powder
40 ml water / 40 ml air
70 g melted butter / 70 g mentega cair
1 tsp vanilla essence / 1 sdt esen vanilla

 Heat up oven at 180 C / Panaskan ketuhar pada 180 C

Whisk all ingredients except melted butter till light and fluffy. Batter should be thick / Pukul semua bahan kecuali mentega cair sehingga putih dan gebu.

Add in melted butter and vanilla / Masukkan mentega cair dan esen vanilla

 For the same recipe you can used for chocolate sponge cake. Reduce flour to 100 plus 20 g cocoa powder  / Untuk mendapatkan kek sponge koko kurangkan tepung kepada 100 dan tambahkan 20 g serbuk koko.


Recipe mousse from  heree

Filling : Mousse Coklat Hitam :
200gm chocolate masakan hitam
2 kuning telur (di pukul dahulu)
2 putih telur (di putar hingga kembang)
60gm gula kastor
1/2 tbsp mentega
250ml Anchor whipping cream (tawar) - di pukul hingga pekat
1 1/2 tbsp gelatin
50ml air
simpan sedikit adunan untuk di sapu tipis kepada kek)

Filling : Mousse Coklat Putih :
200gm coklat masakan putih
100ml susu segar UHT
2 kuning telur (di pukul dahulu)
2 putih telur (di putar hingga kembang)
60gm gula kastor
250ml Anchor whipping cream (tawar) - di pukul hingga pekat
2 tbsp gelatin
50ml air

Topping Coklat Ganache
150ml Anchor whipping cream (tawar)
350gm coklat masakan hitam
1 tbsp mentega cair
(Masak secara double boiler, panaskan whipping cream *** hingga berbuih di tepi periuk, masukkan coklat dan mentega, kacau hingga cair dan tuang ke atas kek

Chocolate ganache  sini

*** Hiasan : Untuk piping coklat ganache di atas kek, sejukkan dahulu coklat di dalam peti sejuk selama 4 jam. Keluarkan dari peti sejuk dan kacau dengan hand whisk hingga rata, masukkan ke dalam piping bag dengan nozzle pilihan dan pipe di atas kek atau di tepinya. Setelah siap masukkan kembali kek yang di hias dengan coklat ke dalam peti sejuk.

*** Untuk mendapatkan coklat ganache yang lebih keras tambahkan sukatan coklat masakan lagi banyak lagi pekat teksturnya dan sesuai untuk membuat bunga atau border.

Cara-cara :

Mousse Coklat Hitam
1. Rendam gelatin dgn air sehingga kembang. Cairkan secara double boiler hingga gelatin larut. Ketepikan
2. Cairkan coklat masakan secara double boiler, masukkan kuning telur ke dalam adunan coklat cair diikuti mentega dan gelatin cair, gaul hingga sebati. Angkat.
3. Di dalam mangkuk lain, putar putih telur dan gula hingga kembang, kaup balik ke dalam adunan coklat yang masih panas kemudian masukkan whipping cream yang diputar, gaul hingga rata.

Mousse Coklat Putih
1. Rendam gelatin dan air sehingga kembang. Cairkan secara double boiler hingga gelatin larut. Ketepikan.
2. Cairkan coklat masakan putih secara double boiler, masukkan kuning telur ke dalam adunan coklat cair diikuti gelatin cair, gaul hingga sebati. Angkat.
3. Di dalam mangkuk lain, putar putih telur dan gula hingga kembang, kaup balik ke dalam adunan coklat yang masih panas kemudian masukkan susu cair dan whipping cream yang diputar. Gaul hingga rata.
4. Masukkan mousse ke dalam peti sejuk selama 4 jam sehingga beku. Kemudian keluarkan dan pukul dengan whisk menggunakan high speed hingga pekat dan bertanduk. Seeloknya mousse coklat putih di buat sehari lebih awal. *** dan di simpan di dalam peti sejuk. Apabila hendak di gunakan, whisk semula hingga kembang baru di sapu ke atas kek.

Cara-cara :
1. Potong chiffon kek kepada 4 lapisan.
2. Lapisan Pertama : Letak kek ke dalam loyang 9" (loose base tin). Tuang mousse coklat putih di atasnya dan ratakan.
3. Lapisan Kedua : Letak kek di atas lapisan pertama, tuang mousse coklat hitam di atasnya dan ratakan.
4. Lapisan Ketiga : Letak kek di atas lapisan kedua, tuang baki mousse coklat putih dan ratakan.
5. Untuk lapisan terakhir, letak kek di atas lapisan ketiga dan simpan di dalam peti sejuk semalaman.
6. Keluarkan kek dari acuan, sapu tipis dengan mousse coklat hitam keseluruh kek dan simpan sekejap di dalam peti sejuk hingga beku.
7. Letak cake di atas wire rack dan tuang topping coklat ganache, biar coklat mengeras baru di hias.
8. Potong menggunakan pisau yang direndam di dalam air panas, lap dan potong kek. 

kuih puteri ayu

Recipe adapted from here

macam ufo .. gune kamera fon kahkah

dikopipes dari sumber di atas
Bahan2 membuat PUTERI AYU:


4 biji telur yang disimpan di dalam peti sejuk
300 gm gula (diblend halus)
250gm tepung gandum
400 ml air
1 biji kelapa diparut
sedikit kelapa putih yang diparut
10 helai daun pandan
1 sudu teh tepung ubi
1 sudu teh pewarna hijau
1 sudu teh baking powder
1 sudu besar ovalett
sedikit minyak
sedikit garam
acuan kuih



Cara2 membuatnya:



1. Ayak tepung gandum bersama2 baking powder.ketepi kan dahulu.




2.Sapu rata minyak sekitar bahagian dalam acuan supaya kuih tidak melekat pada permukaan acuan.. kemudian gaulkan kelapa putih bersama sedikit garam + tepung ubi (supaya dia melekat) di dalam sebuah bekas. Tekankan sedikit kelapa secara kemas ke dalam acuan seperti gambar di bawah:



3. Masukkan siap2 acuan ke dalam bekas kukus.



4. Pukul gula + telur sehingga betul2 kembang... masukkan ovalett ( untuk menggebukan adunan)... pukul lagi sehingga betul2 gebu adunan tersebut....
*mcm ni ya kembangnya.. klu kembang cam telur dadar je x jadikkk..

source:blog raihannavanilla

5. Sambil menunggu adunan tadi betul2 berkrim, anda boleh menyediakan santan pekat bersama pandan dengan cara... mula2... potong kecil2 daun pandan tadi. kemudian dengan menggunakan blender hancurkan daun pandan bersama 400 ml air untuk mendapatkan pati pandan.... 1 biji kelapa yang telah diparut tadi letakkan siap2 dia atas penapis...




6. Tuangkan pati pandan tadi ke atas kelapa yang telah diparut tadi... perah bersama2 kelapa tersebut...asingkan hampasnya.

Peringatan: Ada yang menggunakan cara blend sekali kelapa bersama2 pati pandan then baru tapis. kalau wat camtu,nanti kuih anda akan berasa sedikit pahit.. so jangan malas k. haha.


7. Tuangkan pati pandan + santan tadi ke dalam penyukat. tunggu beberapa minit hingga anda nampak 2 lapisan...

source: blog raihannavanilla

8. ok...sekarang korang nampak tak gambar di atas... ada 2 lapisan kan.... untuk pengetahuan korang, lapisan atas adalah pati and lapisan bawah sekali itu adalah air. so kita tak perlukan air nie..

Peringatan: kalau korang terus je masukkan semua2 nie tanpa mengasingkan air + pati, nanti kuih korang mula2 dalam kukus gebu.. tapi bila da angkat... nanti die jatuh and kecut. sebab kandungan air nie watkan kuih tak menjadi.


9. ok...kita HANYA PERLUKAN 250 ml pati. contoh rai bagi untuk amek 250 ml pati nie... sekarang bacaan di penyukat 450 ml kan? so untuk dapat kan 250 ml pati sahaja... kita tolakkan... (450-250 =200 ml)... kita kena tuangkan pati pandan + santan nie sampai bacaan dia menjadi 200 ml.ha.. so kita dapat la 250 ml pati! hehehe.


10. Langkah seterusnya... kaupkan tepung gandum sedikit demi sedikit.. sambil diselang seli kan dengan pati ke dalam adunan yang telah dipukul gebu tadi.. maknanya buat serentak... wat sedikit2 tau..

Peringatan: jangan wat sekali gus semua tepung masuk sekali..nanti kuih anda bantat. 



11. Kacau rata adunan tadi... bila da sebati,baru lah masukkan tepung lagi diselang selikan dengan pati.... buat sampai tepung + pati habis.




12. nie la hasilnya bila campuran adunan + tepung + pati tadi telah betul2 sebati.. kalau nak colour hijau dia kuat,leh la masukan pewarna hijau...




13. Masukkan sedikit ke dalam acuan tadi...




14. Pastikan air sudah menggelegak dalam kukus then baru lah letak k. kukus selama 15-20 minit hingga ia menjadi gebu!!! hik2...


Peringatan: Rajin2 angkat penutup kukus sekali sekala dan buang air nya supaya air yang terperangkap di tutup kukus tak kena kuih kita.

resepi oleh rossitamz 

• 5 biji telur (saiz kecil)
• 250gm tepung gandum
• 300gm gula
• 2 camca teh ovallate
• 1 camca teh baking powder
• 250ml santan
• Pewarna hijau
• 2 camca teh paste pandan
• Kelapa putih secukupnya (digaul dengan sedikit garam dan tepung ubi)
• Cara-cara
• 
  
• Panaskan kukusan.
• Pukul telur, gula dan ovallatte hingga kembang dan gebu.
• Masukkan santan, tepung gandum, baking powder, paste pandan dan pewarna. Kacau lagi hingga sebati.
• Sapu sedikit minyak pada acuan. Masukkan kelapa di bahagian bawah acuan dan mampatkan.
• Masukkan adunan dan kukus selama lebih kurang 5 minit.
• Setelah dikeluarkan dari kukusan, tunggu hingga sejuk sikit supaya senang dikeluarkan dari acuan.

Healthy rolled oat bun

recipe adapted from here

Sticky bun

Recipe adapted from here with minor changes

No Knead Mini doughnut with Chocolate ganache

Refer here for step by step guide

 Recipe Originated from
 sini

• 3 cawan tepung gandum
• 1 cawan air suam kuku
• 2 sudu besar mentega
• 6 sudu besar gula pasir (boleh kurang bagi yang tak suka manis)
• 3 sudu besar susu pekat manis
• 1 paket yis (jenama mauripan)
• 1 biji telur

Cara-cara

1. Cairkan mentega dan ketepikan.
2. Gula dan susu disatukan di dalam air suam, kacau supaya gula larut. masukkan yis, kacau lagi. Biarkan selama 10 minit.
3. Pukul telur sedikit dan campurkan bersama mentega cair tadi.
4. Selepas 10 minit yis akan naik berbuih-buih, masukkan pula mentega yang dicampur telur tadi.kacau.
5. Masukkan campuran yis kedalam mangkuk yang berisi tepung gandum, gaul sebati dengan senduk kayu. biar adunan lagi selama 45 minit.
6. Banyakkan tepung ditangan supaya adunan tak melekat.(adunan memang agak lembik). ambil sedikit adunan, bulatkan dan leperkan atas papan pencanai. tekan acuan donut yg telah dicelup sedikit tepung.
7. Sediakan minyak untuk menggoreng. gunakan api sederhana. alih selalu supaya dapat warna yang sekata. setelah agak kekuningan bolehlah diangkat. Tabur gula caster atau hias dengan coklat cair dan ditabur dengan coklat rice...

shiny shiny chocolateee

Resepi chocolate ganacheeee 

8 oz or 227g dark chocolate,chopped

250ml/1 cup heavy cream/ whipping cream-also can use evaporated milk or full fat cream milk

Mix in a heatproof and microwaveable bowl and microwave for 10 second interval stir each 10 second 

Use medium microwave power level or lower to be safe;p

Eggless Pancake

http://www.rakskitchen.net/2012/08/eggless-pancakes-recipe-pancake-recipe-soft-fluffy.html

Ingredients

All purpose flour/ plain flour(Maida)	1 cup
Milk	1 cup
Brown or white sugar	1 tblsp
Salt	1/2 tsp
Oil	1 tblsp
Baking powder	1 tblsp
Butter and honey	For topping

 

Method

1. Mix flour,baking powder, salt and sugar with the whisk. Add milk along with oil and mix gently. Set aside for 10 minutes.
2. After 10 minutes again give it a mix and heat an iron skillet (dosa pan) until it gets hot. Switch off the stove and leave it for 5 minutes. Again switch on the flame and put it in medium flame. Grease with butter and pour one big laddle full of batter carefully. Do not spread.
3. Wait until bubbles pop over the pancakes and the colour changes and flip carefully. Cook the other side for a minute and transfer to serving plate. 

Churros

: recipe by Nigella Lawson

Ingredients Churros:

1/4 cup superfine sugar
2 teaspoons ground cinnamon
 2/3 cup plus 2 tablespoons all-purpose flour
 1 teaspoon baking powder
 1 tablespoon olive oil
 1 cup freshly boiled water
2 cups corn or vegetable oil, for deep-frying

Chocolate sauce:

4 ounces good-quality dark chocolate (or 1/2 cup chips) 1 -ounce milk chocolate (or 2 tablespoons chips)
1 tablespoon golden syrup (recommended: Lyle's), or corn syrup
2/3 cup double cream

 Directions Mix the sugar and cinnamon for the churros in a wide, shallow dish; this is for coating the cooked churros.

 Churros: Put the flour into a bowl and stir in the baking powder, then beat in the olive oil and 1 cup freshly boiled water. Keep mixing until you have a warm sticky dough, and let rest for about 10 minutes or for as long as it takes for the corn oil to heat up. Heat the oil in a smallish saucepan; it should come about a third of the way up the sides of the pan. When you think it's hot enough, toss in a cube of bread and see if it sizzles and browns. If it browns in about 30 seconds, it's hot enough; or if you're using an electric deep-fat fryer regulate the temperature, it should be at 325 degrees F. Keep a watchful eye on your hot oil pan at all times. Preheat the oven to 175 degrees F. When you are ready, load up a piping bag with a large star shaped nozzle (8mm) and fill it with the churro dough. Squeeze short lengths, approximately 1 1/2 to 2 inches, of dough into the hot oil, snipping them off with a pair of scissors as you go. Cook about 3 or 4 at a time. Once they turn a rich golden brown, fish them out with a slotted spoon or tongs onto a kitchen towel lined baking sheet. To keep the churros warm while you fry the remaining dough. Blot them with paper towels and transfer them to a parchment lined baking sheet. Put the baking sheet into the oven to keep the churros warm. Even if you let them sit out of the oven, they do need 5 to 10 minutes to rest before you eat them, to allow them to set inside. Chocolate sauce: Melt all of the chocolate sauce ingredients in a heavy based saucepan over low heat. Once combined and the chocolate has melted, remove the pan from the heat and set it aside in a warm place. Toss the hot churros into the sugar and cinnamon mixture and shake them about to get a good covering, just before serving. Arrange the churros on a serving platter and serve. Pour the chocolate sauce into individual pots for serving (to avoid the double dipping dilemma) and dip'n'dunk away.


From Nigella Kitchen by Nigella Lawson. Copyright (c) 2010 Nigella Lawson

Creme Caramel using egg whites

A healthy version of creme Caramel .
Meh :/ kekekkeke

Resepi Puding Karamel :

Karamel -

5 sudu besar gula- 5 tbsp sugar

2 sudu besar air - 2 tbsp water

Puding -

7-8 putih telur (about 230 g)- stir lightly- (230g egg whites)

7-10 sudu besar susu pekat .( 7-10 tbsp condensed milk)

2 1/2  cawan susu segar - Ive used 3/4 cwn susu cair + 1 1/4 air + 3 sudu besar tepung susu kekekee-(2 1/2 cups of milk)

1 1/2 sudu kecil esen vanilla-( 1 1/2 tsp vanilla extract)

2 1/2 sudu besar tepung kastard- ( 2 1/2 tbsp custard powder)

1. untuk karamel, masak gula bersama 1 sudu besar air, bila dah perang sedikit, letak lagi satu sudu besar air, kacau (hati2 sebab gula panas dia boleh percik bila kena air :). letak kat acuan nonstick cepat2 sebab kalau biar lama nanti die jadi keras kat periuk masak tu .-( acuan nonstick more safe lorr

2. campurkan semua bahan2 puding . tapiskan

3. letak campuran atas karamel tadi. karamel tadi sepatutnya dah keras. 

4. bakar dalam oven dalam suhu 150C ikut kepanasan oven sendiri ya. 40 - 45 min . selepas masak memang tengah die goyang2 lagi.

5. nak kukus pun boleh juga. But pls make sure low heat..balutt dengan aluminium foil kalau nk kukus.

Nigella’s Chocolate Chip Cookies

Recipe source : KITCHEN -Recipes from the heart of the home by Nigella Lawson

Ingredients

• 150 grams soft unsalted butter- 150 g mentega tanpa garam
• 125 grams soft light brown sugar - gula perang
• 100 grams caster sugar- gula kastor
• 2 teaspoons pure vanilla extract- 2 sk vanilla
• 1 egg fridge-cold - 1 bj telur sejuk dri peti ais
• 1 egg yolk fridge-cold- i bj kuning telur sejuk dr peti ais
• 300 grams flour- tpg
• ½ teaspoon bicarbonate of soda- soda bikarbonat
• 1 x 326 grams packet milk chocolate morsels or chips- cip coklat( sy guna chopped dark chocolate compound)

Method

1. Preheat the oven to 170°C/325°F. Line a baking sheet with baking parchment.
2. Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together.
3. Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy.
4. Slowly mix in the flour and bicarb until just blended, then fold in the chocolate chips.
5. Scoop the cookie dough into an American quarter-cup measure or a 60ml/quarter cup round icecream scoop and drop onto the prepared baking sheet, plopping the cookies down about 8cm/3 inches apart. You will need to make these in 2 batches, keeping the bowl of cookie dough in the fridge between batches.
6. Bake for 15–17 minutes in the preheated oven, or until the edges are lightly toasted.
7.   Cool on the baking sheet for 5 minutes before transferring to wire rack 
8. Enjoy!!
   
   
   

   
   
   

   fresh from oven kkekekke

   
   
   
   
   
   
   
   

Klu nk lg chewy/soft kt middle blh underbake skit