Sweet Raisin Bun

Salam All,
Kali ni my kitchen mau mengganas lagik.. hahaha.. Geram tgk resepi kat HanaMemories. Mmg nk try sangat even xder Bread Maker. So, i uli lah pakai bese yg hmpir pecah.. hahaha..
So, lets rolled out. I just try half from the recipe coz takot x jadik, rugi plak~
Mintak share ye cik Hana.. hehehe

Bahan-Bahan
1 biji telur *
2 sb susu tepung *
300ml air sejuk* (telur+ susu tpg +air sejuk= 300ml)
50g gula - lebih lagi best, me letak 40gm utk half adunan 
1 1/2 sk garam
300g tepung roti
200g tpg gandum
2sk yis @ 6g
2sb marjerin@butter
1sk bread softener dan bread improver - Me just letak Bread Improver ajer

Cara-cara
(Resepi asal pakai  Bread Maker, mine uli pakai tangan smbil tgk citer seindah sakura @ tv3)
1. Mix all dry ingredient
2. Masukkan wet ingredient dan uli sehingga menjadik doh.
3. Biar doh kembang 11/2 jam then uli semula. Kungfu2 utk buang angin dalam doh.
4. Lepas tuh, add on raisin kalo suke.
5. Bahagikan bulat2 kecil.. i just buat dalam 30gm sebijik (utk tmpak comey la kunun) and susun dalam loyang yg digris ngan tepung dan marjerin. Biar lagik 40 minit 1jan smbil panaskan oven (180C)
6. Sblm bakar, spray permukaan roti dgn air dan tabur gula kalo suka. I just renjis2 air ngan tangan coz x de spray. Bakar pd suhu 180C(20-25 minit atau sehingga masak.
7. Da masak? Kuarkan n gris roti ngan marjein/butter untk tmpak lagik yummy!
 
Before:
 

And after:

 
Lepas masak hubby blasah half loyang..hahaha.. sukenye tgk org mkn.. Mmg sedap mkn panas2. Mebi next time lah wat utk kawan2 di opis.
 
So guys, happy trying~
 

Orange Muffin

Time to bake again... I made Orang Muffin for DiGi SSF Badminton Tournament, request by Cik Nan.
Mmg dalam process to gain experience, so i have to learn and keep trying to improve the skill~.
I oso bake moist choc cake and muffin after this orange muffin but i dont capture the pic coz i start baking 00:00am and finish late. Mate da ngantok n kesian hubby temankan. Maybe next time i share ~


Ingredients

290gm plain flour ~ i use 300gm
2 tsp baking powder --> if use self-raising flour, no need to use baking powder
1 tsp baking soda
230g sugar -- i use 210 gm-xmo manis sgt
3(nos) eggs --Grade B
120 ml milk - i use 2 tblspoon of powdered milk and replace the liquid with the orange juice
200 ml melted butter -- i use corn oil to replace it
1 tsp vanilla
Grated zest of 1 orange
Juice of 1 Orange
2 tblspoon of sunquick - kasik rase orange.
1 teaspoon of mayonise - add on to get the moist cake
choc chip/raisin - on your own


Method:
1. Preheat oven to 180C.
2. Mix all dry ingredient (flour,sugar,baking soda, baking powder). Separated
3. Mix all wet ingredient together - egg, orange juice, mayonise, vanila- . Pour into dry ingredient.
4. Mix well untill its fully combine. Do not overmixed as it will creat glutens and makes the cake dense.
5. Add choc chip/ raisin on your own

senang kan?
and here's the result

 
so, slamat mencoba~

Tip and Tricks for Cup Cakes

Hello Guys,
I do love reading this tip and tricks how to bake nice cupcake. Just found the website today and wanna keep it for further references:
Source: CupCake Blog
And this this is sample step how she did it Choc CupCake Tips

                                    Pic from the web: cupcakeBlog
Baking is not easy, generally speaking. If there is one thing I have learned over the years, it is that the end result of any baking project is unpredictable. The key is to:

– learn how to see problems coming and adjust in advance
– learn how to turn apparent failures into delicious and attractive treats
– learn what ingredients can and can’t be swapped
– take the time to pre-read the recipe and follow it closely, while adjusting for your circumstances
– take the time to practice and experiment before baking for a special event!


With practice, patience, and attention to some basic rules, there is a good chance your baking project will be a success. Best of luck in the kitchen and I hope this information is helpful!

Basics
» Preparation is Key
I can’t stress enough how necessary it is to pre-measure all ingredients and allow crucial items like butter and eggs to fully come to room temperature. The bottom line is baking must be pre-meditated.

» Be Careful What You Swap
It is helpful to understand where you have flexibility with your ingredients and how to effectively swap them out. I personally recommend Regan Daley’s book In the Sweet Kitchenfor its very helpful ingredient substitution section. Otherwise get to know your ingredients by researching them on the web or in cookbooks.

» Just Enough but Not Too Much
You have measured out all your ingredients and double checked the recipe. You are ready to start. While recipes attempt to describe the steps in as much required detail as possible, successful mixing of ingredients often comes about with experience. Knowing just how much mixing is enough is key. For example, over mixing once flour has been added can build up glutens and result in a tough end product. Under mixing, say for example, the butter and sugar, can result in separation of ingredients and possible sinking. Recommendations include 1) scraping down your bowl often to ensure that all ingredients are combined, 2) beating well during the steps before the flour is added, and 3) mixing only enough to combine ingredients once flour has been added.

» Its All About the Oven
No matter how well you measured, mixed, and otherwise painstakingly prepared your batter, it can all go to waste if you don’t follow some very important rules of baking

Check your oven temperature!
Ovens, even new ones, can be far off. I can’t stress how important it is to use an oven thermometerto ensure that your oven is at 350 degrees.

Know your oven!
In addition to ovens being off temperature-wise, they can also have hot and cold spots. You might come to learn of those, likely if you pile a lot of cupcakes in your oven. In my oven for example, the lower, left-hand corner always gives me trouble. If you have hot/cold spots, minimize how many cupcakes you bake at a time. I recommend a maximum of 24. If you need to bake more, use convection and drop the temperature in the recipe by 25 degrees. In addition, you can move the baking pans around to adjust, but be careful when doing so (see recommendations below).

Do not disturb!
Absolutely do not disturb those precious cupcakes for at least 15 minutes of baking (or 8 in the case of minis). It is important to let them develop some structural integrity. After 15 minutes you might want to shift the position of the pans in order to move cupcakes in and out of hot spots. Otherwise let them do their thing. Start testing cupcakes 2 minutes before the end of the recommended bake time, usually with a light tough or shimmy of the pan. Once the cupcakes give a slight resistance to the touch, you can start testing them with a toothpick or other pointy object. Now this is important… Bake cupcakes until the tester comes out clean. And that means NO CRUMBS. If you take them out prematurely, they are very like to fall or at least sink slightly. Lastly, don’t just check one… Due to oven hot/cold spots, you might have some done and some not. Do what you can to make sure they all finish baking without drying any out.


Troubleshooting

» My Cupcakes Are Sinking!
 See “Its All About the Oven” above. There is a good chance that you didn’t allow the cupcakes to bake fully. If the sinking is accompanied by pools of melted butter, it is likely the ingredients were not mixed adequately.

» My Cupcakes Are Overflowing!
See “Its All About the Oven” above. There is a good chance that your oven temperature is too low or you have too many cupcakes in the oven at once. If the cupcakes don’t get adequate heat during the early phase of the baking process, they will overflow. I guarantee it…

Fresh Berry Muffin vs Banana Choc Muffin

Hi all,
this is invention from original muffin recipe i learn from Bagus Bakery, Shah Alam. They demo us the muffin's steps (which very simple - tutop mate pon boley buat kunun..:P) using bluberry filling. But for me, its just an ordinary muffin and we can try sumting better. Really? for me its up to ur creativity and they just teach u the basic. The rest is up to u. if mau belajar lebey, boley byr lebih.. hahah.
I copy paste the idea from here OriginalNakedChef-Blueberry Muffin.

Ingredients
290gm plain flour
2 tsp baking powder --> if use self-raising flour, no need to use baking powder
1 tsp baking soda
230g sugar -- i use brown sugar
3(nos) eggs --Grade B
120 ml milk
200 ml melted butter -- i use corn oil to replace it
1 tsp vanilla
100gm bluebery
100 gm banana -- agak2 1/2 cawan after lecek

Steps
1.Separate dry and wet ingredients.
2. Flour + sugar + baking soda + baking powder - sift and separate it
3. Eggs + milk + oil + vanilla mix together
4. Then can mix step 2 and step 3. Devide to 2 portion
5. 1st portion add in fresh blueberry/mix of berries. Mix then put it muffin cup
6. 2nd portion add in the banana. Mix then out in muffin cup. Deco with choc's chip. senang kan.. hehe..

here's the result:

Banana Choc Chip Muffin fresh from oven..

Fresh Berry Muffins - only this left. I forget to take the pic earlier. :(

But i believe it will be super duper easy if we buy ready muffins mix, which u guys only add on oil and eggs.
The texture a  bit moist and the aroma taste great. It based on other reviews lah.. i'm gonna try it!

okay guys, happy trying~

Chocolate Chip Cookies

Today wanna try choc chip cookies after seen few video from youtube plus other blogger's site.. cam menareek.. lets try~
source:
HanaMemories and AllRecipe


Ingredients
114 g butter, softened
50 g white sugar (nk manis, boley letak lebey)
70 g packed brown sugar
1 eggs
5 ml vanilla extract
137 g self raising flour
50 g corn flour
3 g salt - x letak
150 g semisweet chocolate chips
60 g chopped walnuts - x letak
2 tablespoon - peanut butter - optional

Directions
1.Preheat oven to 175 degrees C.
2.Cream together the butter, white sugar, and brown sugar, peanut butter until smooth.
3.Beat in the eggs then stir in the vanilla.
4.Stir in flour, chocolate chips. Keep in fridge for a while, then drop by large spoonfuls (or use hand only) onto ungreased pans.
5.Bake for about 15-20 minutes (depend on ur oven) in the preheated oven, or until edges are nicely browned.

and, here's the result~~

x susah sangat.. boley try k?

Fault of Making Cake

Credit to Bagus Bakery ;)

Berry Tarts

Hi all,
last March i do join a cooking demo class by Jaya Grocer @t Subang Empire Gallery, Subang Jaya. Its a free class organize by the fresh market (which i start to love it~). I guess its free since they are promoting their market. Else, no money no talk hokey.. heheh..
Ok, let go tru the original recipe and my invention :P. u guys can get the original recipe @t Jaya Grocer-Cherry Tarts for further info- i do paste it below

Ingredients
Pastry Dough

250g plain flour
40g sugar
15g walnut, roasted and blended
110g butter
50g water
10g salt

Almond Cream
2 tbsp unsalted butter --> use 50gm for bigger tarts
2 tbsp sugar --> use 50gm for bigger  tarts2 tbsp beaten egg (whole egg)


3 tbsp almond powder --> use 6 tbsp for bigger tarts
1 drop Vanilla essence

Custard Cream
4 egg yolks
50g sugar
2 tsp cornstarch
2/3 cup milk
2 tbsp unsalted butter

Decorations
Pitted dark cherries -->i'm using fresh frozen berry's

Cooking MethodsPastry Dough
1. Mix all the ingredients together until a dough is formed.
2. Roll out dough to 3mm thickness.
3. Cut dough with a pastry cutter and place into tart mould
**i'm buying ready made pastry coz dunt have roller and the mould. senang kije :P

Almond Cream

1. Cream unsalted butter and sugar with a wooden spatula
2. Add beaten egg, almond powder and vanilla.
3. Mix well and make almond cream paste.

Custard Cream
1. Mix egg yolks, sugar and cornstarch until creamy white.
2. Add lukewarm milk and unsalted butter and cook over high heat until it becomes thick and creamy.
3. Leave aside to cool.

To assemble:
1. Pour almond cream onto pie mould. Using a pastry bag fitted with nozzle, pipe custard cream onto almond cream.
2. Drain pitted dark cherries; place cherries on each tart.
3. Bake in the preheated oven at 160C for 25 to 30 minutes. Cool on a rack.

And... below is the result:
Before put in oven : -

After: -

Happy Trying u ols~