Tuesday, October 28, 2008

PAVLOVA


PAVLOVA

3 egg whites
1 1/2 cups sugar
1 1/2 teaspoons vanilla
1 1/2 teaspoons vinegar
1 cup whipping cream
1/2 teaspoon vanilla
4 cups sliced fresh fruit, such as kiwi fruit, strawberries, bananas, peaches, pineapple chunks or fruits cocktail.

Directions:
Bring egg whites to room temperature. Line a baking sheet with foil. Using an 8x1 1/2 inch cake pan as a guidesdraw a circle on the foil. In a large mixer bowl combine egg whites, sugar, 1 1/2 teaspoons vanilla, vinegar, and 1/4 cup boiling water. Beat about 12 minutes, scrapping bawl constantly, till stiff peaks form and mixture holds shape. Spread egg white mixture over circle on foil. shape into shell with back of spoon, making the bottom 1/2 inch thick and the sides 2 1/2 to 3 inches high. Preheat oven to 450 degrees. Place baking sheet in center of oven and turn oven off. Let stand 4 to 5 hours. DO NOT OPEN OVEN DOOR!

Combine whipping cream and 1/2 teaspoon vanilla. Beat till soft peaks form. Remove meringue shell from foil; place on serving plate. Spread whipped cream in shell, reserving 1/2 cup for garnish. Arrange fruit in shell. Mound reserved whipped cream in center of fruit. Cut into wedges. Serve immediately. Makes 8 to 10 servings

Thursday, October 23, 2008

KEK KUKUS PRUNE


KEK KUKUS PRUNE LEEN
Sumber : Leen Omar of RNet

Bahan-bahan:
250gm butter
2 cwn tepung naik sendiri
1 cwn gula caster
1/4 tin besar susu pekat manis
5 biji telur
20 biji buah prunes, diblend halus dgn 100ml air (Rinn guna Sunsweet pitted prunes)
5 biji buah prunes, dihiris kasar

Cara-cara:
1. Didihkan air dalam pengukus.
2. Putar butter, gula halus dan susu pekat hingga sebati.
3. Masukkan telur satu per satu.
4. Masukkan prunes yg dikisar halus.
5. Kaup balikkan tepung. Jangan terlebih putar.
6. Masukkan prunes yg dihiris kasar.
7. Gris loyang dengan sedikit butter dan alaskan dengan kertas greaseproof.
8. Tuangkan adunan dan letak beberapa biji prunes di atas adunan sebagai
hiasan.
9. Kukus selama 1 1/2jam.
** Balut tutup pengukus dengan kain supaya air tidak menitis ke atas kek.
10. Biarkan kek sejuk seketika sebelum dipotong.

Monday, October 20, 2008

ASSORTED BUNS


BRAIDED CHEESE BUN

CHOCOLATECHIPS RAISIN BUNS

CHRYSANTHEMUM BUNS

Thursday, October 16, 2008

CHOCOLATE MINT CUPCAKES



KEK COKELAT PUDINA[dari kotak tepung BLUEKEY]

tepung bersebuk penaik 'bluekey' 200g
mentega 230g
gula castor 220g
telur 5 biji [besar sederhana]
perasa vanilla 1/2 sudu teh
serbuk koko 30g
susu 50g
perwarna hijau secukupnya
perasa pudina [peppermint] 1 1/2 sudu teh

HIASAN

coklat untuk masakan 150g
cream segar 90g [1/3 cawan]
mentega 30g [2 sudu makan]
Madu 15g [2 sudu makan]

CARA-CARA

1.Panaskan oven pada suhu 180 degrees

2.Lapik dengan kertas minyak disekeliling acuan kek yang berbentuk bulat berukuran 20cm (8 in)

3.Kisar tepung berserbuk penaik 'Blue Key' yang telah diayak bersama mentega/marjerin supaya menjadi pes yang lembut.

4.Pukul telur dan gula sehingga kembang dan masukkan perasa vanila.Kemudian,dengan perlahan-lahan tuangkan aduan ini ke dalam pes tadi sambil dikacau hinggga menjadi lembut dan sebati.

5.Bahagikan aduan yang dipukul itu kepada dua bahagian.Campurkan serbuk koko dan susu kepada salah satu bahagian adunan.Kisar sehingga lembut.Kemudian,masukkan pewarna hijau dan perasa pudina ke dalam bahagian yang satu lagi.

6.Tuangkan kedua-dua bahagian silih berganti ke dalam acuan pembakar.

7.Masukkan ke dalam oven selama 45 hingga 50 minit.

8.Untuk menyediakan hiasan,masukkan kesemua bahan-bahan ke dalam mangkuk dan direndam air panas (atau gunakan kukus).kacau bahan-bahan itu perlahan-lahan selama 5-10 minit sehingga cair dan licin.Hiaskan bahagian atas dan di tepi kek dengan coklat yang panas itu.

NOTES : saya taburkan chocolate chips pada cupcakes

Tuesday, October 7, 2008

COCONUT BLOSSOM


COCONUT BLOSSOM [Yochana]

3 nos. cold eggs
250 gm. sugar
10 ozs. (about 280 to 300 gm.) Softasilk flour or any superfine flour (Hong Kong flour)
2 1/2 tsp. baking powder
1 Tbsp. ovalette
130 gm. (5 ozs.) coconut cream (can buy the box coconut milk e.g. Kara)
30 gm. pandan juice (blend about 6 pandan leaves)
1 tsp. pandan paste

Method:

(1) Beat all the ingredients together until thick and fluffy.
(2) Scoop 1 Tbsp. of batter into madeleine mould (lined with paper cup), top up with 1 tbsp. of coconut filling and then another 1 Tbsp. of batter.
(3) Steam over high heat for 15 mins.

Coconut fillings:

250 gm. grated coconut
30 gm. castor sugar
100 gm. gula melaka
60 gm. water
1 tsp. cornflour
2 pcs. pandan leaves - cut into small pieces

Method:

(1) Cook sugar, gula melaka and water in a wok till sugar melts.
(2) Add in grated coconut and pandan leaves and fry till dry.
(3) Sprinkle cornflour on top and stir till well mixed.
(4) Cool before using.

notes: sy gunakan inti kacang merah.