Recipe 21 : Vanilla Cupcake with Buttercream Frosting

I try to make this cupcake just now and it's worth... This is the most delicious cupcake recipe. It is better than other cupcake that i've try... The buttercream is delicious too and not too sweet... Thanks to Aunty Wawa Waheeda and Aunty Auni for this recipe ;)

Roses Swirl Buttercream

VANILLA  MUFFIN
Sumber :
http://recipesasha.blogspot.com/
sumber:fiza cooking

Bahan A
1 biji telur
1/2 cawan minyak masak
3/4 cawan susu segar
1 sudu kecil esen vanilla

Bahan B
2 cawan tepung naik sendiri
3/4 cawan gula kastor (boleh di kurangkan)
kalau nk muffin coklat**tambah 1sb koko powder

Bahan C
1 cawan Chocolate Chips-optional

Cara membuat

1. Satukan semua bahan A

2. Satukan bahan B dalam mangkuk adunan, buatkan lubang di tengah campuran tepung.

3. Tuangkan bahan A kedalam lubang yang di buat pada bahan B

4. Masukkan bahan C, baru mula di kacau. Kacau jangan lebih dari 20 kali untuk mendapatkan tekstur muffin yang lembut.

5. Pindahkan ke dalam acuan muffin dan bakar dalam 20 hingga 25minit (suhu 170'C) atau bergantung pada oven masing-masing.

Buttercream Frosting 

Bahan-bahan

250 g shortening

125 g krimwell

125 g gula aising

Cara-cara

1-Pukul shortening dan krimwell sehingga kembang dgn menggunakan mixer selama 5 minit.

2- Masukkan gula aising dan pukul hingga sebati.

3- Masukkan pewarna pilihan anda.

English Version

Ingridients A
1 eggs
1/2 cup of cooking oil
3/4 cup of fresh milk
1 teaspoon of vanilla essence

Ingridients B 
2 cup of self raising flour
3/4 cup of castor sugar
if you want to make chocolate muffin**add 1 tablespoon cocoa powder

Ingridients C 
1 cup of Chocolate Chips-optional

Method 
1. Combine ingridients A.

2. Combine ingridients B in other bowl, make a hole in the middle of the flour mixture.

3. Pour ingridients A in the hole at ingridients B.

4. Add ingridients C, start to stir until it mix well.

5. Add the mixture into the muffin cup and bake for 20 to 25 minutes at 170 C.


Buttercream Frosting 

Ingridients 
250 g shortening
125 g creamwell
125 g icing sugar

Method
1.Beat shortening and krimwell until fluffy with stand or hand mixer for 5 minutes.

2. Add the icing sugar and beat well.


3.Add colour that you want and mix well.

The third trial for roses.. Have to improve this skill.. It's quite interesting to decorate but yeah need to practise more.. 

Recipe 20 : Chocolate Almond Torte

This is the recipe from Chef Ezani.. I have seen this in PastriBella Astro 105 .. I've decided to try these recipe quite long but I've try it on 29 June 2013. This torte is very delicious, it is full with almond and chocolate taste... All of you must try these. Haha. I'm so excited when Chef Ezani give her comment. She's my idol. I love her so much.

Comment from Chef Ezani ..

Bahan-bahan Torte

100g mentega

140g coklat hitam

6 biji telur, diasingkan putih dan kuning

140g badam kisar/serbuk badam

85g gula castor

Bahan-bahan Ganache Coklat
150g coklat hitam
150ml krim memasak/krim putar

Cara-Cara
1. Panaskan ketuhar ke suhu 170 darjah C. Sediakan tin pembakar kek “springform” berukuran 20cm. Alaskan dasarnya dengan kertas pembakar dan sapukan mentega di seluruh bahagian dalam tin.
2. Untuk menyediakan kek, pecah-pecahkan coklat hitam dan cairkan bersama mentega di dalam mangkuk tahan panas yang diletakkan di atas air mereneh (double boil). Kacau sehingga sebati. Biarkan sejuk seketika (5 minit).
3. Masukkan kuning telur dan serbuk badam ke dalam campuran coklat dan kacau sehingga sebati.
4. Dalam mangkuk yang berasingan, pukul putih telur sehingga kembang sedikit (soft peak). Masukkan gula kastor dan pukul sehingga kembang sepenuhnya (stiff peak).
5. Campurkan sepertiga putih telur yang telah dipukul tadi ke dalam adunan coklat dan badam. Lebihan putih telur dikaup balikkan ke dalam adunan kek dengan perlahan-lahan.
6. Tuangkan adunan kek ke dalam tin pembakar dan bakar di dalam ketuhar selama 35-45 minit sehingga kek naik dan permukaan atasnya kering. Bahagian dalam akan masih basah lagi jika dicucuk dengan lidi, tetapi tidak mengapa. Keluarkan dari ketuhar dan biarkan sejuk. Jangan risau jika kek mendap dan merekah.
7. Keluarkan kek dari tin dan tanggalkan kertas pembakar. Letakkan kek di atas pinggan hidang.
8. Sediakan ganache. Potong coklat hitam dan masukkan ke dalam mangkuk.
9. Panaskan krim di dalam periuk kecil sehingga mendidih.
10. Tuangkan krim yang telah dipanaskan tadi ke atas coklat, biarkan selama 5 minit, kemudian kacau sehingga ganache licin dan berkilat.
11. Tuangkan ganache ke atas kek.
12. Untuk menghias kek, lebihan ganache boleh disejukkan di dalam peti sejuk sehingga keras sedikit, kemudian pukul ganache dengan pemukul elektrik sehingga gebu dan bolehlah dipaipkan bentuk rosette di atas kek

English Version

Torte
100g butter
140g dark chocolate
6 eggs, separate the egg white and egg yolks
140g ground almonds/almond meal
85g castor sugar

Chocolate Ganache
150g dark chocolate
150ml whipping cream/cooking cream

Method
1. Preheat oven to 170 degrees C. Line the base and greese a 20cm springform tin.
2. For the torte, break up the dark chocolate roughly and melt together with butter in a heatproof bowl over a pot of simmering water (bain-marie). Stir until smooth. Remove from heat and leave to cool for about 5 minutes.
3. Stir in the egg yolks and almond meal.
4. In a separate bowl, beat egg whites until soft peaks. Add in the sugar and beat until stiff peaks and glossy.
5. Fold in 1/3 of the beaten egg whites (meringue) into the chocolate and almond mixture. At this stage you can beat in the egg whites quite vigorously just to slacken the mixture. Fold in the remaining egg whites gently.
6. Pour cake mixture into tin and bake for 35-45 minutes until cake is risen and the top is dry. Cake will still be wet when tested with a skewer but that is ok. Remove from oven and let cool. Don’t worry if cake cracks or sinks as it cools.
7. Remove cake from tin and peel off baking paper, place on serving platter.
8. Prepare the ganache. Break up the dark chocolate into pieces and place in a bowl.
9. Heat up the cream in a pot up to a boil.
10. Pour cream onto the chocolate and leave to rest for 5 minutes. Then stir the chocolate until combined.
11. Pour ganache all over cake.
12. To decorate cake, you may chill the leftover ganache until firm, then beat with an electric mixer until fluffy. Spoon into a piping bag and pipe rosettes on cake

http://www.youtube.com/watch?v=aHPx--USVew

Onde-Onde again :)

The recipe is here http://nsskitchen.blogspot.com/2012/11/onde-onde-buah-melaka.html. Cook and Enjoy :)

Recipe 19 : Tiramisu Cake

Assalamualaikum..

Tiramisu ni sangat senang untuk disediakan. Boleh siap dalam beberapa minit sahaja kalau anda menggunakan biskut ladyfinger atau kek sponge yang dibeli. Hehe. Tapi kena simpan di dalam peti ais sehingga tiramisu ini 'set' dan lagi sedap dihidangkan ketika sejuk..

Kek ni sedap sangat. Adik-adik selalu minta saya buat lagi.

Tiramisu Cake. Thanks to Azlinda Abd Hamid, Noor Dz Salleh for the recipe and help. To Auni Azalia and Rahel Blogspot thanks for ur help too ;) Kek ni sedap sangat. Satu hari pun dah boleh habis.. Sedap la tu kan maknanya. Lepas ni boleh buat lagi. Sekarang ni pun tengah mengidam. Hehe.

Resepi Kek Span

Bahan-bahan:
150g tepung superfine
150g gula kastor 
5 biji telur
1 sudu kecil baking powder 
1 sudu besar ovalette
80ml air
80ml minyak masak
*** jika nak buat kek span coklat,tambahkan 40g serbuk koko
*** jika nak buat kek span pandan,80ml air td ditukar kod 80ml jus pandan dan tambah 1sk pes pandan

Cara-cara
1- Pukul telur + gula + ovalete + tepung yg telah diayak dengan baking powder hingga pekat dan gebu
2- Masukkan air- pukul hingga ringan
3- Masukkan minyak - pukul perlahan atau kaup balik dgn senduk
4- Bakar 45 min @ 180C dlm loyang 8"
5- Bila dah masak terus keluarkan kek dan terlangkupkan 5 minit supaya kek x turun
6- Sejukkan kek - potong 3
7- susun kek yg pertama - pastu sapukan air nescafe , letak cream cheese dan taburkan serbuku koko..buat hingga habis.
8-Simpan kek di dalam peti ais sekurang-kurangnya 8 jam.

1sk serbuk nescafe *
2sb gula kastor *
1cwn air panas *
bhn * disatukan utk disapukan pada kek

Cream Cheese

Bahan-bahan

250g cream cheese

250g whipping cream

1/2 cawan gula kastor

Cara-cara

Pukul semua bahan hingga gebu. Sedia untuk digunakan.

English Version

Ingridients
150g superfine flour
150g castor sugar  
5 eggs
1 teaspoon of baking powder 
1 tablespoon of ovalette
80ml of water
80ml cooking oil 
***if you want to make chocolate sponge cake, just add 40 g of cocoa powder.
*** if you want to make pandan sponge cake, change the 80 ml 80 ml of pandan juice.

Method
1- Beat egg, sugar, ovaletter and flour that have been sifted with baking powder until thickened and fluffy.
2- Add water and beat until fluffy.
3- Add the cooking oil and use the folding method..
4- Bake for 45 minutes or until it is cook at 180C in 8" inch cake pan.
5- After the cake have cook, immediately take out the cake from the cake pan.
6- Let it cool and cut it for 3 layers.
7- Put the first layer and brush it with nescafe syrup add the cream cheese mixture and sprinkle with cocoa powder. Make it until finish for the other layers too.
8-Keep the cake in the refrigerator for at least 8 hours.

1 teaspoon of nescafe powder*
2 tablespoon of sugar *
1 cup of hot water *
Ingridients that is marked with * is combined to brush it on the cake or ladyfinger biscuits.

Cream Cheese

Ingridients

250g cream cheese

250g whipping cream

1/2 cup of castor sugar

Method

Beat all the ingridients until it mix well. Ready to use.

This is the second time on 4th April

Recipe 18 : Banana Cake with Chocolate Rice

Banana Cake with Chocolate Rice
Sumber Resepi - Azlinda Abd Hamid

Bahan-bahan
2 cawan tepung
1 cawan gula (klau nk manis tambah lagi secawan)
1 cawan minyak masak
1 cawan pisang lenyek
4 biji telur
1 sudu besar soda bikarbonat
1 sudu kecil esen pisang
Chocolate rice - optional

Cara-Cara
1-Panaskan ketuhar atau pengukus. Ayak tepung dan soda bikarbonat.

2-Pukul telur dan gula hingga kembang.

3-Masukkan tepung, pisang, minyak dan esen pisang.

4-Adun sehingga sebati.

5-Bakar atau kukus dalam 40-45 minit atau sehingga masak dengan suhu 180'C.

                                            English Version

Ingridients
2 cups of flour 
1 cup of sugar (if you want you can add sugar)
1 cup of cooking oil
1 cup of mashed banana
4 eggs 
1 tablespoon of soda bicarbonate 
1 teaspoon of banana essence 
Chocolate rice - optional

Method
1-Heat the oven or steamer. Sift flour and soda bicarbonate.

2-Beat eggs and sugar until light and fluffy.

3-Add flour, mashed banana, cooking oil and banana essence.

4-Mix well.

5-Bake or steam for 40-45 minutes or until it cooked well with 180'C.

Recipe 17 : Chocolate Mousse Brownie

Chocolate Mousse Brownie

Assalamualaikum. :) Hari ni Hari Lahir adik saya yang ke 14. Selamat Hari Lahir. Semoga anda menjadi seorang anak yang soleh dan berjaya di dunia dan di akhirat. Amin :) Cik Azlinda telah mencabar saya untuk buat kek hari jadi sebab katanya tak aci beli kek kalau dah pandai buat. Jadi saya pun manyahut cabaran Cik Linda. Alhamdulillah sedaplah juga. Birthday boy makan 2 potong hehe. Ada org x suka ada org suka. Biasala tu ikut selera masing-masing kan. Need to practise more :)
My sifu Cik Noor kata ada banyak improvement. Alhamdulillah but still have to practise more :)

Terima kasih kepada Cik Azlita yang sudi berkongsi resepi

Bahan-bahan ( 18cm )

Brownies 

45g butter

65g gula halus

1 biji telur

50g tepung gandum

1/2 sudu kecil baking powder

1 sudu besar serbuk koko

 Chocolate Mousse 

140g coklat masakan

1 sudu besar gelatin

100ml air

2 biji telur putih

200g whipping cream

40g gula halus

Penyediaan Brownies.

1-Pukul butter dengan gula sehingga kembang/putih.

2-Kemudian masukkan telur. Pukul lagi dalam 3-4 minit.

3-Ayak tepung, baking powder dan serbuk koko ke dalam no.2 tadi. Kacau rata.

4-Masukkan adunan ke dalam loyang. Kemudian bakar dengan suhu 190'C selama 12-15 minit.

5-Bila dah masak, keluarkan dari oven dan biarkan sejuk.

Penyediaan Mousse.

1-Masukkan gelatin ke dalam bekas yang mengandungi 100ml air. Biarkan dalam 5 minit. AWAS!!.. jangan    masukkan gelatin dulu kemudian air.. ini akan menyebabkan gelatin berketul2 dan x larut sepenuhnya.

2-Cairkan coklat masakan dengan kaedah 'double boil' (Guna 2 periuk, 1 periuk letak air dan 1 periuk letak coklat. Periuk yang ada coklat ni, letak pulak ke dalam periuk yg ada air. Kemudian panaskan sehingga coklat cair).

3-Bila coklat dah cair, padamkan api dan keluarkan periuk coklat dari periuk yg ada air tadi. Masukkan campuran gelatin tadi ke dalam coklat cair. Kacau sehingga gelatin sebati dengan coklat tadi. Biarkan sehingga sejukkan.

4-Pukul putih telur sehingga kembang atau sehingga bertanduk.( Kalau diterbalikkan bowl, telur x jatuh). Sambil pukul telur tu, masukkan gula sikit demi sedikit.

5-Dalam mangkuk lain pula, pukul whipping cream sehingga jadi btk krim.

6-Masukkan no.10 dan no.7 ke dalam no.9. Kacau perlahan-lahan sehingga sebati. Tuangkan adunan ini ke dalam loyang brownies. Simpan dalam peti sejuk sehingga mousse keras dan bolehlah dihidangkan.

7-Sebelum dihidangkan tu, boleh dihias dengan serbuk koko dipermukaan mousse.

English Version

Ingridients ( 18cm )

Brownies 

45g butter

65g powdered sugar

1 eggs

50g flour

1/2 teaspoon of baking powder

1 tablespoon serbuk koko

 Chocolate Mousse 

140g cooking chocolate

1 tablespoon of gelatin

100ml of water

2 egg whites

200g whipping cream

40g powdered sugar

Penyediaan Brownies.

1-Beat butter and egg until fluffy and white.

2-Add egg. Beat again for 3 to 4 minutes..

3-Sieve flour, baking powder and cocoa powder into mixture 2. Mix well.

4-Add the mixture into the cake pan. Bake at 190'C for 12 to15  minutes.

5-After it is cook well, take it out from the cake pan and let it cool.

Penyediaan Mousse.

1-Add gelatin into a bowl that contain 100 ml of water. Leave it for 5 minutes. Beware!! Don't add gelatin first then water because it can cause the gelatin to lump and don't fully dissolve.

2-Melt the cooking chocolate using double boil method.

3-After the chocolate has melt, turn off the fire and take the bowl that contain chocolate. Add the gelatin mixture. Mix well. Let it cool.

4-Beat the egg white until fluffy or until the mixture does not fall if you invert the bowl). While beating the eggs white add sugar.

5-In the other bowl, beat the whipping cream until fluffy.

6-Add the ingridents  number 1 and number 7 into the number 9. Mix well. Add the mixture into the brownies pan. Let it cool in the refrigerator until it is set.

7-Sprinkle the brownies with cocoa powder.

Moist Chocolate Cake Again

Chocolate Cake again and again. :D Kek ni sangat lembap dah banyak kali try tapi takdela hari2. Haha Kalau hari2 boleh gemuk jawabnya kann.. Sebenarnya ada bestfriend nak order tu yang rajin duk buat ni. Time exam pulak tu dia order u_u. Tapi dia order satu bekas kecil je, yang lain tu saya dengan family yang makan.. Tq again Cik Linda for the recipe. I love this cake.. <3

The recipe is here
Moist Chocolate Cake