Butter cake? Pound cake?

Sebenarnya saya pon konfius mana satu sebab rasanya dua dua sama je. Resepi ni dapat daripada website leng lui ni:

 memang best la kek dia, gebu, lembut, tak kering, terbaik lah wa cakap lu. Rahsia dia, dia putar putih telur dengan gula sampai kembang lepas tu fold dengan bahan-bahan lain. Genius tak beliau? Jadi, apa lagi tunggu? mariii

Mrs NgSK's Super Moist Butter Cake

230g Salted Butter, Softened (Cool at 18-20C, not glossy)

200g Eggs, No shell (4 Medium Eggs)

50g + 150g Sugar

200g Self Raising Flour, Sifted.

60ml Milk

1 Vanilla Bean, Seeds Scraped (or 1 tsp vanilla extract)

1. Preheat oven at 150C. Prepare a 8 inch square pan. Line the base and grease the sides. (greasing helps the cake’s sides to rise well)
2. Separate the eggs, and place the whites into a medium sized bowl. Beat egg whites until soft peaks, gradually add 50gm sugar and beat until stiff. Set aside.
3. Cream butter and 150gm sugar until pale and fluffy.  Put in vanilla paste and and beat for a while.  Put in egg yolks one by one and beat well after each addition. Put in half the flour and mix on low speed until incorporated. Put in milk in 2 additions and mix until well incorporated.  Mix in balance of flour.
4. Put half the egg whites in and mix on low speed.
5. Pour the balance of egg whites in and FOLD. 
6. Pour batter into pan and level.
7. Bake for 50 - 60 minutes or until skewer comes out clean.

Nak letak gambar tapi xjumpa pulak huhu. Okay selamat mencuba!

Penkek atau Lempeng yang gebu dan lembut

Setiap kali saya makan penkek di Mekdi, saya selalu terfikir macam mana mereka buat penkek selembut ini? Saya cuba mencari resepi-resepi penkek di internet dan mencuba, saya tak tahu ini resepi yang ke berapa ratus ribu [tipu sangat tu] saya cuba, alhamdulillah berjumpa dengan resepi yang menghasilkan penkek yang lembut dan gebu.

Resepi ini diperolehi daripada laman web

Press to go to the original recipe's website

dan hasilnya, memang memuaskan hati.

Dreamy Fluffy Pancakes

Ingredients:

3/4 cup milk

2 tablespoons white vinegar

1 cup all-purpose flour

2 tablespoons white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 tablespoons butter, melted

Some oil [to cook the batter]

Simple steps:

1. Combine milk with vinegar in a medium bowland set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, bakingsoda, and salt in a large mixing bowl.
3. Whisk egg and butter into"soured" milk.
4. Pour the flour mixture into the wetingredients and whisk until lumps are gone.
5. Heat a large skillet over medium heat, andcoat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cookuntil bubbles appear on the surface. Flip with a spatula, and cook untilbrowned on the other side.
6. Voila! Can be eaten with margarine/butter, honey,maple syrup, jam, whipped cream and berries or anything else that suits you!

I will upload the picture later

Lembut dan lembut =9

Gebu

Cream Puff

Resepi cream puff ini saya dapat first hand daripada tok guru sendiri, iaitu Aunty Mariani kawan baik kepada mak saudara saya. Beliau ajar saya first hand dan alhamdulillah first attempt guna resepi ni, terus jadi. Resepi ni dapat lah dalam 20 bijik creampuff, so kalau nak buat banyak-banyak doublekan/triplekan lah ehh.



INTI/ FILLING
1 cawan susu cair@ segar.
2 cawan air
1/2 cawan tepung jagung
2 merah telur
160 grm @ 3/4 cawan gula
esen vanila

1. Masak kan dgn api perlahan sehingga mendidih.
2. Kalau nak elakkan dia berketul, kacau secara konsisten dengan whisk
3. Dah sejuk masukan dlm piping beg tembak kan kedlm cream puff
4. Kalau nak sedap lepas dah tak panas, sejukkan dalam fridge dulu sementara buat shell dia. Bila nak tembak dalam creampuff, kacau dulu lepastu masukkan kedalam piping bag lepas tu tembak kedalam cream puff

SHELL/ PUFF
73 grm butter
125 grm air
100 grm tepung gandum@ tepung roti
175 grm telur [lebih kurang 3 biji yang besar]
esen vanila

1. Masak kan air dan butter hingga mendidih
2. Perlahan kan api masukan tepung kacau sehingga menjadi sebuku bulat
3. Bila dah nampak ada kesan campuran tepung melekat dibawah periuk, tutup api dan alihkan. Pukul dgn beater sebentar sampai agak-agak dah sejuk sedikit, kemudian masukan telur dan juga esen vanila.
4. Dah mesra/sebati masukan ke dlm piping beg
5. Kalau ada nossle no 854 boleh guna...kalau tak ada tak apa.
6. Pipe kedlm dulang. Bila susun kena jarak sbb dia akan mengembang sgt2.
7. Bakar 200 Celcius selama 25 min
8. Selepas 15 min pertama jgn buka oven. Nak selamat bila dh berwarna kekuningan/kecoklatan [ikut selera anda] turun kn ke 180 Celcius aje tunggu sampai 25 min baru boleh buka.
9. Tapi tengok lepas turunkan suhu tu, creampuff runtuh ke tak. kalau runtuh, naikkan balik suhu
10. Tembak inti creampuff kedalam shell.

#######masak kan dulu inti cream puff ini dulu

Shell tengah masak

Triple layer choc cookie

Resepi ini adalah kahs untuk penggila-penggila dan penggemar-penggemar coklat diluar sana, dimana biskut ini ada tiga jenis coklat: serbuk koko dalam dough, chocolate chip dan juga coklat Herseys yang dipatah-patahkan. Kalau anda suka coklat, memang wajib cuba lah resepi ni. Saya dapat resepi ini daripada

COOKIE

tetapi linknya sudah tidak boleh ditekan lagi, nasib baik saya copy paste resepinya kedalam handphone saya.

INGREDIENTS
1 stick of butter (softened) [113g]
1 cup brown sugar
1 large egg
1 tsp vanilla extract
1 cup flour
1/2 cup dark cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1 Hersey's Bar broke into pieces
1 cup semi sweet chocolate chips

STEP-BY-STEP

1. Preheat the oven to 350 degrees (180 celsius).
2. Line a cookie sheet with parchment paper.
3. Sift together dry ingredients (flour, dark cocoa powder, baking soda and salt) set aside.
4. Cream butter and sugar.
5. Add egg and vanilla, mix well.
6. Slowly stir in dry ingredients.
7. Stir in Hershey's Bar pieces and chocolate chips.
8. Place teaspoon sized drops on a parchment lined cookie sheet.
9. Bake for 8-10 minutes.
10. Cool on the cookie sheet for 1 minute, move to rack to cool completely.

Famous Amos Cookies

Cookies atau biskut terutamanya chocolate chip merupakan antara kudapan tersedap yang boleh dibuat sendiri. Disamping itu, biskut juga boleh dijadikan hadiah.

Di sini, saya ingin meletakkan resepi yang diperolehi daripada webpage ini

FAMOUS AMOS

yang juga merupakan resepi daripada penjual biskut ternama Famous Amos.

Disebabkan resepi ni banyak sangat bahan-bahan dia, boleh kurangkan setengah kalau takut banyak.

INGREDIENTS

2 cups butter [480g]
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal & blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
18 oz. Cadbury bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla

INSTRUCTIONS

1. Preheat oven 190C.
2. Cream the butter and both sugars.
3. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda.
4. Add chocolate chips, Cadbury bar and nuts.
5. Roll into balls on a cookie sheet
6. Bake for 10 minutes.

New York Cheese Cake

Resepi ini diambil dan diubahsuai daripada laman web ini:

GOOD FOOD

Antara banyak-banyak resepi cheesecake yang telah saya cuba, ini antara yang boleh saya katakan saya berpuas hati lah hehe. Kalau ikut webpage dia, boleh buat 1 cheesecake yang besar. Tapi biasanya saya akan menggunakan resepi ini untuk membuat dua cheesecake saiz sederhana.

The result. . .

-----------------::INGREDIENTS::-----------------

For crust

150g butter [melted]
2 tbsp granulated sugar
300g  Marie biscuit [finely crushed]

For filling

1kg cream cheese [room temperature]
300g castor sugar
3 tbsp plain flour
a pinch of salt
2 tsp vanilla extract
zest of 1 lemon [grated]
1+1/2  tsp lemon juice
3 large eggs + 1 yolk
200ml soured cream

For soured cream topping

230ml soured cream
1 tbsp caster sugar
2 tsp lemon juice

-----------------::INSTRUCTIONS::-----------------

1. Oven shelf => middle of the oven. Preheat oven 160C. Line 2 8" round tin with parchment paper.
2. For CRUST: melt the butter in a medium pan, stir in sugar then biscuits so it is evenly moisten. Press the mixture in the baking tins and bake for 10 minutes. Cool on wire rack while preparing the filling.
3. For FILLING: Increase oven temperature to 200C. Beat the soft cheese in mixer at medium-low speed until creamy, about 2 minutes.
4. With the mixer on low, gradually add sugar, then flour and a pinch of salt.
5. Add vanilla, lemon zest and juice. Whisk in eggs and yolk, one at a time. Add soured cream then keep the mixer on low until the filling is smooth. Don't over beat.
6. Brush the sides of the tin with butter then pour in the filling. Bake for 10 minutes.
7. Reduce the oven temperature to 90C then bake for 25 minutes more.
8. If you shake the tin, the filling should have slight wobble. Turn of the oven and open the oven door for creamy-middle-cheesecake texture and let it close for drier texture. Let cool in oven for 2 hours.
9. For TOPPING: Combine all the ingredients for topping and spread it over cheesecake. Refrigerate for at least 8 hours or overnight.
10. Run a knife around the sides of the tin to loosen any stuck edges. Cut the cheesecake and voila! it is ready to go into your system.

You can ask me if you have any inquiry.