Kos penggunaan gas pada oven gas

 Sepagi sis tercari-cari kos penggunaan gas untuk oven gas kat Malaysia, tapi tak jumpa. Jadi setelah habis buat research, sis pun decide untuk buat blogpost pasal ni.

Benda paling penting untuk note adalah kos penggunaan tenaga per hour oven korang. Boleh cari dekat tepi oven atau dekat user manual. 

Oven sis, 30MJ/hour

Jadi, semua calculation akan dilakukan dalam MJ lah untuk menyenangkan hidup.

Hasil carian google, ada satu website yang memang dedicated untuk convert segala unit gas ni ikut keperluan kita. Boleh tekan gambar dibawah kalau nak rujuk wesite dia:

Disebabkan sis beli gas ikut tong gas 12kg (homebaker je), lagi senang kerja kalau ada conversion diantara MJ dengan kg. Setelah diteliti, alhamdulillah ada. 

1MJ = 0.02kg

Jika satu tong gas 12kg berharga dalam rm30 (bagi senang nak kira) 

12kg =>Rm30

0.02kg =>? 

Jika 12kg ÷ 600 =0.02kg

Maka, Rm30 ÷ 600 = Rm0.05

Betul tak? 

Maka 

1MJ = 0.02kg = Rm0.05

Jadi, untuk sejam penggunaan oven sis

Sejam 30MJ

30 × Rm0.05

=Rm1.50

Maksudnya kos penggunaan oven sis adalah Rm1.50 sejam. Gitu. Senang kan? 

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.