Hello!!

Salam Jumaat semua..hari ni nak share gambar baby emir..Alhamdulillah setakat ni masih fully breastfeed..Semoga dipermudahkan urusan untuk menyusukan sampai 2 years..Ameen..Perkembangan setakat 3 bulan lebih ni: pandai ngoceh(melayu punye meaning pe ek??), pandai isap jari, pandai tgk tv..hehe..tibe2 rindu lak kt budak sorang ni..xsabar nk balik..cpt la kol 3.30(padahal baru hantaq kol 7++)..

mke happy da mandi..

muke bangun tido

ade gaya tak saya tido??

Cream Puff with Vanilla Custard

Assalamualaikum dan selamat malam semua..sebelum tido nak share resepi cream puff yg sedap nih.nk wat pun senang..Buat ni mase anak buah kite tunang mase raya cina hari tu..so jangan tanye ade lagi ke tak ye..sebab da jadi baja pun..hikhikhik..ni kes orang malas nk update blog..Resepi tengok kt umah Kak Rima..Kite sekeluarga da hook dgn resepi ni..sedap sangat..Amani makan berketul2 mengalahkan walid die..next time kalau musim durian nk try sos durian..mesti lagi mantop kan..bertambah kesedapan nye bila kite pipe kn dgn choc ganache..wallahhh!!rase cam nk wat lg..macam da terase-rase kt tekak nih..jom tengok resepi pulak..Selamat Mencuba!! 

Ingredients:

225ml water

100g margarine

1tbsp granulated sugar

125 high protein flour (bread flour) 

4 eggs

Method:

1) Sift flour on paper

2) Place water, butter and sugar in a pot and heat until butter melts and the mixture starts to boil

3) Remove from heat and pour in all the flour while continue beating

4) Put back on the stove and mix until the dough forms a ball and leaves the sides of the pot

5) Remove the pot and pour the dough into a mixing bowl. Using a beater start beating the dough for 2 minutes.

6) Add eggs one at a time making sure thoroughly mixed. Dough should be soft and shiny

7) Place into piping bag and pipe into shapes - used nozzle 1M

8) Bake in preheated oven 180C unil it's golden brown..abt 25mins

Vanilla Custard

3 egg yolks

1/4 cup sugar 

1 stick vanilla bean - used EV

1 cup UHT milk

15g corn flour

1tbsp salted butter

Method:

1. Mix the egg yolks, sugar, corn flour, stir until well blended and pale yellow in colour

2. Heat the milk and vanilla bean until almost boiling, remove vanilla bean, pour half of the boiled milk into beaten egg+ sugar+corn flour, stir, then pour back into remaining milk, reheat, stirring constantly until custard thicken, remove from fire, add butter, stir until well blended, let it cool before putting into piping bag.

Brownies Kukus Ketan Hitam (Bronketem)

Tengah semangat nk mengukus-ngukus nih..sebab baru beli steamer..hehe..jadi try ler resepi yg lame dok peram..punye la susah nk cari tepung pulut hitam..kt kampung gak baru jumpe..macam org mengantuk disorongkan bantal..jadi dok godek2 la time si kecik tgh tdo.. resepi ni agak popular kt indon ..amek resepi kt blog Ordinary Kitchen..Kite wat setengah je resepi ni..sbb xramai yg nk makan..tp mmg sedap la mkn mase sejuk even rupe buruk x macam mbak Ricke punye..Tq ye mbak Ricke share resepi yg mabeles nih..

Bahan-bahan :

6 biji telur

200g gula pasir

1sdt emulsifier

1/4 sdt garam

1 sdt vanilla

2sdm susu pekat manis

250g tepung pulut hitam

20g serbuk koko; diayak

100g dark cooking choc, chopped

200g minyak masak/butter cair

choc rice utk filling

Cara-cara:

1) Panaskan pengukus

2) Cairkan cooking choc, masukkan minyak.Kacau rata dan sejukkan

3) Pukul telur, gula, emulsifier dan garam pada kelajuan tinggi hingga kembang dan pekat

4) Masukkan vanilla, kacau rata, masukkan susu pekat, kacau rata

5) Masukkan campuran tepung pulut hitam dan serbk koko sedikit demi sedikit sambil dipukul dgn kelajuan rendah sampai rata

6) Masukkan campuran cooking choc. Kaup balik dgn spatula hingga rata

7) Bahagi dua adunan. Tuang setengah dlm acuan 20x20 yg digris dan dialas dgn kertas. Kukus 10minit dgn api sederhana

8)Taburkan coklat rice. Tuang baki adunan dan kukus semula selama 20-25/ hingga masak

Caterpillar Bread

 Dinner malam ni makan roti je..diet la kunun xmakan nasi..hehe..sambil2 challenge diri sendiri..slalu dok pikir cmne la org wt roti ni..hari ni da tau da..senang je pn..rase same macam kt kedai..kite uli pkai tangan je sebab xde breadmaker..tetap lembut the next day nye..Resepi tengok kt blog Kak Rima..Kite copy je sebab kemalasan nk menaip..hehe..neway tq Kak Rima and Mbak Ricke..Resepi nye mantop skali..Akan ade siaran ulangan..

Ingredients
375g bread flour
100g plain flour
35g milk powder
75g caster sugar
1 tsp salt
1 sachet (11g) instant dry yeast
2 egg yolks
1/2 tsp bread improver
150ml (approx.) ice water
50g butter, cubed


Water-Roux Paste:
25g (just under 2 tbsp) bread flour
125ml (1/2 cup) water

Water-Roux:

Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65ºC. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, place a cling film over the paste and leave until lukewarm, or room temperature, before using. (Alternatively if you don’t have a thermometer, cook as before until it starts to thicken, then continue to cook for about 1 more minute before removing from heat.) This water roux can be kept in an airtight container after cooling in the refrigerator for 1 day if not used immediately. However DO NOT USE if it turns grey in colour, that means it has gone bad.

Method

1. Sift bread flour, plain flour, milk powder, caster sugar and salt onto the working surface. Add instant dry yeast and mix well. Form the flour mixture into a well. Add lightly beaten egg and lukewarm water roux and mix in. Gradually add just enough lukewarm water to form into a slightly sticky, soft dough. Knead for 10 minutes until smooth and elastic. During hand kneading, the dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure. (I usually just pick up the dough to about head-high and throw it down onto the working surface 10 to 20 times every few minutes between kneading.)

2. Knead in butter until incorporated. (In many cookbooks, they mentioned that the dough at this stage should be able to be pulled and stretched into membrane, but it’s hard to achieve with hand kneading. I usually stop kneading when the dough sticks to the work surface and stretches like chewing gum when pulled!) Form the dough into a round ball and let it rise until double in size in a large greased bowl, cover with cling film (should take about 1 hour in warm weather, longer in winter months). Optimum room temperature for this first prove is 28°C with a humidity of 75%. To test if the dough has risen properly, dip a finger into bread or plain flour and poke down into the centre of the dough as far as your finger will go and pull out again – the hole should remain if it is ready. If the dough springs back, then it is not ready, continue to prove further.

3. Punch down, knead briefly and form into a ball shape. Then divide into 16 equal portions. The easiest way is to first divide equally into 4 larger portions first, then divide each of these again into quarters each. Form each into balls and let rest for 10 minutes.

4. Shape and fill the buns according to recipe. Place all finished buns on a greased baking sheet, lightly cover with cling film, and let rise until double in size (about 1 hour in warm weather, longer in winter months). Optimum room temperature for this final prove is 38°C with a humidity of 85%.

5. Bake in preheated 180°C oven for about 12 to 15 minutes, or until golden brown.

**Untuk cara-caranya boleh klik sini..Kite topping kan dengan seaweed and fish flakes..

Banana Chocolate Butter Cake

Assalamualaikum semua..da lunch ke??hari ni nk share resepi yg simple n sedap..sesuai untuk dihidang waktu minum petang atau sarapan pagi..tapi kalu kite xkire mase..asal nk mkn je..haha..Resepi tengok kat umah Kak Rima..mmg sedap la..rase nk wt lagi..tp pisang je xde..huhu..

Ingredients:

250g butter

200g sugar - used 180g

4 eggs

80g choc (chopped)

80ml fresh milk

250g plain flour

5g baking powder - used DABP

1/4 tsp baking soda

15g cocoa powder - used valrhona

200g banana (sliced thinly)

Method:

Preheat oven to 160C..line 7"(18cm) - kite gune loaf pan

Beat butter and sugar till creamy. Add eggs once at a time

Melt choc with fresh milk over low heat. Cool aside

Stir into batter until blended

Fold in sifted flour, BP, Bs and cocoa powder

Fold in banana slice and mix

Bake for 50 to 60 mins or till bake..