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Archive for April 2009
Sumber : Majalah Jelita
Bahan-Bahan:
4 biji telur
¾ cawan minyak jagung
145 gm gula halus
100 gm kurma, dicincang dan digaul bersama sedikit tepung
450 gm lobak merah, diparut
70 gm walnut tumbuk
Marzipan dan walnut untuk hiasan
Bahan diayak bersama:
255 gm tepung serba guna
¼ camca teh garam
2 camca besar soda penaik
1 camca teh serbuk kulit kayu manis
Bahan untuk keju krim:
60 gm mentega tanpa garam
220 gm keju krim, biarkan pada suhu bilik
130 gm gula aising
Sedikit vanila
Cara:
Pukul telur hingga kembang tiga kali ganda.
Masukkan minyak jagung perlahan-lahan dan kacau rata.
Masukkan gula dan pukul hingga sebati.
Masukkan bahan-bahan diayak bersama, kurma, lobak merah dan walnut.
Kacau rata tetapi jangan terlebih kacau.
Tuangkan adunan ke dalam acuan yang dilengser dengan sedikit mentega dan beralaskan kertas minyak.
Bakar adunan 55 minit pada suhu 190'C.
Apabila kek masak angkat dan sejukkan.
Kemudian kek dibelah dua dan disapu bahan keju krim ditengah-tengah kek dan ditangkup semula. Hias marzipan dan walnut di atas kek.
Untuk menyediakan keju krim, satukan semua bahan dan gaul sebati.
MENU :
Cakes
Bahan-Bahan:
4 biji telur
¾ cawan minyak jagung
145 gm gula halus
100 gm kurma, dicincang dan digaul bersama sedikit tepung
450 gm lobak merah, diparut
70 gm walnut tumbuk
Marzipan dan walnut untuk hiasan
Bahan diayak bersama:
255 gm tepung serba guna
¼ camca teh garam
2 camca besar soda penaik
1 camca teh serbuk kulit kayu manis
Bahan untuk keju krim:
60 gm mentega tanpa garam
220 gm keju krim, biarkan pada suhu bilik
130 gm gula aising
Sedikit vanila
Cara:
Pukul telur hingga kembang tiga kali ganda.
Masukkan minyak jagung perlahan-lahan dan kacau rata.
Masukkan gula dan pukul hingga sebati.
Masukkan bahan-bahan diayak bersama, kurma, lobak merah dan walnut.
Kacau rata tetapi jangan terlebih kacau.
Tuangkan adunan ke dalam acuan yang dilengser dengan sedikit mentega dan beralaskan kertas minyak.
Bakar adunan 55 minit pada suhu 190'C.
Apabila kek masak angkat dan sejukkan.
Kemudian kek dibelah dua dan disapu bahan keju krim ditengah-tengah kek dan ditangkup semula. Hias marzipan dan walnut di atas kek.
Untuk menyediakan keju krim, satukan semua bahan dan gaul sebati.
PDFSumber : Majalah Jelita
Bahan-Bahan:
250 g biskut Marie, dihancurkan
100 g mentega cair
350 g keju krim
150 g gula kastor
2 biji telur ayam
4 camca besar perahan mangga
6 camca teh gelatin, dibancuh bersama
4 camca teh air, sejukkan di dalam peti sejuk sebentar
300 ml krim putar
2 camca besar serbuk kulit kayu manis
Cara:
Satukan biskut Marie bersama mentega cair, gaul hingga ia sebati. Ratakan adunan di dalam tin bakar yang telah dialas kertas kalis minyak.
Putar keju krim bersama gula kastor hingga ia kembang. Masukkan telur, putar lagi hingga ia kembang.
Masukkan perahan mangga ke dalam gelatin. Kemudian masukkan di dalam bancuhan keju krim tadi.
Tuang adunan di dalam tin bakar tadi. Sejukkan di dalam peti sejuk, 2 jam. Keluarkan. Ayak serbuk kulit kayu manis pada seluruh permukaannya.
MENU :
Cheese Cakes
Bahan-Bahan:
250 g biskut Marie, dihancurkan
100 g mentega cair
350 g keju krim
150 g gula kastor
2 biji telur ayam
4 camca besar perahan mangga
6 camca teh gelatin, dibancuh bersama
4 camca teh air, sejukkan di dalam peti sejuk sebentar
300 ml krim putar
2 camca besar serbuk kulit kayu manis
Cara:
Satukan biskut Marie bersama mentega cair, gaul hingga ia sebati. Ratakan adunan di dalam tin bakar yang telah dialas kertas kalis minyak.
Putar keju krim bersama gula kastor hingga ia kembang. Masukkan telur, putar lagi hingga ia kembang.
Masukkan perahan mangga ke dalam gelatin. Kemudian masukkan di dalam bancuhan keju krim tadi.
Tuang adunan di dalam tin bakar tadi. Sejukkan di dalam peti sejuk, 2 jam. Keluarkan. Ayak serbuk kulit kayu manis pada seluruh permukaannya.
Sumber : Majalah Wanita
Bahan-Bahan:
¾ cawan gula kastor
1/3 cawan air
125 gm mentega
1 sudu kecil esen vanila
3 biji telur (asingkan putih dan kuning)
3 biji epal (kupas kulit dan potong setebal 1 cm)
Bahan-bahan topping:
150 gm tepung
75 gm mentega
30 gm gula kastor
Cara:
Masak gula dan air ke dalam periuk hingga cair. Sejukkan.
Putar mentega, vanila dan kuning telur hingga kembang. Masukkan air gula.
Campurkan telur dan putar sebati.
Dalam mangkuk berasingan, putar putih telur hingga kembang. Campur putih telur ke dalam adunan kuning telur. Kacau rata.
Masukkan separuh adunan ke dalam acuan bulat. Susun epal dan tambah adunan untuk toppng di atasnya.
Ratakan dan bakar selama 35 minit.
Untuk membuat topping, gaul semua bahan hingga menjadi serbuk roti. Sejukkan.
MENU :
Cakes
Bahan-Bahan:
¾ cawan gula kastor
1/3 cawan air
125 gm mentega
1 sudu kecil esen vanila
3 biji telur (asingkan putih dan kuning)
3 biji epal (kupas kulit dan potong setebal 1 cm)
Bahan-bahan topping:
150 gm tepung
75 gm mentega
30 gm gula kastor
Cara:
Masak gula dan air ke dalam periuk hingga cair. Sejukkan.
Putar mentega, vanila dan kuning telur hingga kembang. Masukkan air gula.
Campurkan telur dan putar sebati.
Dalam mangkuk berasingan, putar putih telur hingga kembang. Campur putih telur ke dalam adunan kuning telur. Kacau rata.
Masukkan separuh adunan ke dalam acuan bulat. Susun epal dan tambah adunan untuk toppng di atasnya.
Ratakan dan bakar selama 35 minit.
Untuk membuat topping, gaul semua bahan hingga menjadi serbuk roti. Sejukkan.
Sumber : Majalan Jelita
Bahan-Bahan:
175 gm mentega
175 gm gula perang
3 biji telur
200 gm kismis hitam
100 gm kismis emas
100 gm ceri hijau
100 gm ceri merah
50 gm nanas (dipotong dadu)
50 gm kurma (dipotong dadu)
Bahan-bahan diayak: 225 gm tepung berserbuk penaik
1 sudu teh rempah kek
Cara:
Pukul mentega bersama gula hingga kembang. Masukkan telur berselang-seli dengan tepung. Gaul semua buah-buahan ke dalam adunan. Tuang ke dalam acuan bulat berukuran 17 cm. Bakar pada suhu 160C selama 1 3/4 hingga 2 jam.
MENU :
Cakes
Bahan-Bahan:
175 gm mentega
175 gm gula perang
3 biji telur
200 gm kismis hitam
100 gm kismis emas
100 gm ceri hijau
100 gm ceri merah
50 gm nanas (dipotong dadu)
50 gm kurma (dipotong dadu)
Bahan-bahan diayak: 225 gm tepung berserbuk penaik
1 sudu teh rempah kek
Cara:
Pukul mentega bersama gula hingga kembang. Masukkan telur berselang-seli dengan tepung. Gaul semua buah-buahan ke dalam adunan. Tuang ke dalam acuan bulat berukuran 17 cm. Bakar pada suhu 160C selama 1 3/4 hingga 2 jam.
Bahan-Bahan:
10 biji ubi kentang sederhana
120ml susu segar
1 tsp serbuk lada hitam (black pepper)
1/4 tsp garam halus
Sos
500ml air
4 Tbsp stok ayam
1 biji bawang besar di cincang
1 batang saderi di cincang
1 Tbsp mentega
2 Tbsp tepung gandum
1 Tbsp sos tomato
1 Tbsp sos tiram
1 tsp serbuk lada hitam
beberapa titik kicap pekat
1/8 tsp garam halus
Cara:
1. Kupas ubi kentang, rebus hingga empuk. Toskan airnya.
2. Lenyek hingga halus ketika masih panas. Gunakan hand mixer, putar bersama majerin, susu segar, sedikit garam dan lada hitam sehingga sebati.
Sos Kentang
Cara-cara :
1. Masak air bersama stok ayam, saderi dan bawang besar hingga mendidih. Renehkan sekejap, kemudian tapis airnya ke dalam mangkuk.
2. Di dalam periuk, cairkan mentega, masukkan tepung gandum dan kacau dengan api yang kecil hingga tidak melekat di tepi periuk.
3. Masukkan air rebusan tadi sedikit demi sedikit, kacau menggunakan hand whisk supaya tidak bergentel. Masukkan sos tomato, sos tiram dan beberapa titik kicap pekat (untuk warna), serbuk lada hitam dan garam secukupnya.
4. Masak hingga agak pekat, angkat dan hidang bersama kentang putar.
MENU :
Masakan Kentang
10 biji ubi kentang sederhana
120ml susu segar
1 tsp serbuk lada hitam (black pepper)
1/4 tsp garam halus
Sos
500ml air
4 Tbsp stok ayam
1 biji bawang besar di cincang
1 batang saderi di cincang
1 Tbsp mentega
2 Tbsp tepung gandum
1 Tbsp sos tomato
1 Tbsp sos tiram
1 tsp serbuk lada hitam
beberapa titik kicap pekat
1/8 tsp garam halus
Cara:
1. Kupas ubi kentang, rebus hingga empuk. Toskan airnya.
2. Lenyek hingga halus ketika masih panas. Gunakan hand mixer, putar bersama majerin, susu segar, sedikit garam dan lada hitam sehingga sebati.
Sos Kentang
Cara-cara :
1. Masak air bersama stok ayam, saderi dan bawang besar hingga mendidih. Renehkan sekejap, kemudian tapis airnya ke dalam mangkuk.
2. Di dalam periuk, cairkan mentega, masukkan tepung gandum dan kacau dengan api yang kecil hingga tidak melekat di tepi periuk.
3. Masukkan air rebusan tadi sedikit demi sedikit, kacau menggunakan hand whisk supaya tidak bergentel. Masukkan sos tomato, sos tiram dan beberapa titik kicap pekat (untuk warna), serbuk lada hitam dan garam secukupnya.
4. Masak hingga agak pekat, angkat dan hidang bersama kentang putar.
Bahan-Bahan:
2 sudu besar tepung jagung
1 mangkuk tepung gandum
setengah kotak whipping cream
1 bj bawang besar dipotong dadu
3 ketul dada ayam dipotong kecil
1 tin cendawan butang dihiris halus
garam secukup rasa
2 sudu besar marjerin/butter
Cara:
1. masukkan butter/marjerin dlm periuk. biar sehingga panas.
2. tumis bawang besar hingga layu.
3. masukkan ayam. kacau dan biar selama 5 minit.
4. kemudian masukkan cendawan butang
5. masukkan whipping cream diikuti 3-4 mangkuk air.
6. kacau dan biar hingga mendidih.
7. masukkan tepung gandum. kemudian tepung jagung yang telah dicampur dgn air. kacau hingga pekat.
8. masukkan garam secukup rasa dan tutup api.
Cadangan Hidangan:
sesuai dimakan panas2 bersama dengan roti atau dijadikan gravy dan dimakan bersama spaghetti
MENU :
Pasta
2 sudu besar tepung jagung
1 mangkuk tepung gandum
setengah kotak whipping cream
1 bj bawang besar dipotong dadu
3 ketul dada ayam dipotong kecil
1 tin cendawan butang dihiris halus
garam secukup rasa
2 sudu besar marjerin/butter
Cara:
1. masukkan butter/marjerin dlm periuk. biar sehingga panas.
2. tumis bawang besar hingga layu.
3. masukkan ayam. kacau dan biar selama 5 minit.
4. kemudian masukkan cendawan butang
5. masukkan whipping cream diikuti 3-4 mangkuk air.
6. kacau dan biar hingga mendidih.
7. masukkan tepung gandum. kemudian tepung jagung yang telah dicampur dgn air. kacau hingga pekat.
8. masukkan garam secukup rasa dan tutup api.
Cadangan Hidangan:
sesuai dimakan panas2 bersama dengan roti atau dijadikan gravy dan dimakan bersama spaghetti
img credit to : fadilatunnisaibtisam.blogspot.com
JENIS-JENIS MASAKAN MAKARONI
Bahan-Bahan:
Bahan 1 kotak makaroni (Buitoni-3 minit dah masak)
1 mangkuk Keju cheddar diparut
1 mangkuk sayuran campur
½ mangkuk daging ayam/lembu cincang
3-4 batang sosej ayam/daging
1 tin mashroom/chicken soup
2-3 ulas bawang putih
1 tin cendawan butang(di hiris nipis)
1 biji telur ayam
Sedikit Parmesan Cheese
Cara:
1.Rebus makaroni bersama butter sehingga lembut dan toskan.Cincang bawang putih dan tumiskan sehingga naik bau.masukkan Daging cincang dan sosej yang telah di hancurkan apabila daging sudah agak masak masukkan cendawan butang yang telah dihiris nipis dan sayuran campur tadi.Masak sehingga semuanya sebati. Taburkan sedikit lada putih.
2.Sementara itu campurkan 1 tin mashroom/chicken soup dengan sebiji telur dan kacau sedikit sehingga menjadi sos.
3.Sediakan satu loyang untuk membakar dengan dilengserkan dengan sedikit butter supaya makaroni tidak melekat apabila telah masak.
4.Mula-mula taburkan makaroni satu lapisan dan diikuti dengan sayur campur dan satu lapisan keju yang telah diparut.kemudian buat satu lagi lapisan seperti tadi sehingga 2 lapisan dan lapisan yang terakhir sekali taburkan makaroni sahaja dan diikuti dengan sos mushroom/chicken soup tadi dan taburkan sedikit keju lagi diatasnya.
5.Bahan tadi di bakar didalam oven selama 1/2 jam atau sehingga masak dan lapisan atas kelihatan agak kekuningan tapi jangan sampai hangus.
Cadangan Hidangan:
Apabila telah masak biarkan sedikit sejuk dan dipotong seperti memotong kek dan letakkan diatas pinggan leper dan taburkan sedikit pamesan cheese dan dimakan bersama sos cili ataupun tabasco.
Tambahan:
Apabila masukkan sos mushroom soup tadi biarkan seketika sehingga sos meresap ke bawah. Kemudian barulah dibakar
Sumber : Rozlinah
Bahan:
500gm tepung kanji (aka tepung ubi kayu)
600 – 800 gm tepung gandum (sampai boleh dicanai)
16 oz ghee (1 tin ghee yg kecik) - 448gm
12 oz gula aising (1 oz = 28 gm) – 336gm
1 sudu teh soda bikarbonat
Susu Nespray – atau mana2 susu yg sedap
Cara Menyediakannya:
1. Ayak tepung kanji, tepung gandum dan soda bikarbonat. Ketepikan.
2. Pukul ghee dan gula halus hingga sebati.
3. Masukkan campuran tepung sedikit demi sedikit dan gaulkan hingga tepung hingga sebati. Kalau adunan masih tak boleh dicanai dan terap, tambahkan tepung gandum sikit-sikit dan uli hinggalah adunan boleh dicanai.
4. Canai alas plastik, terap dan bakar dengan api sederhana, agak2lah ek...tak leh nak nolong sbb oven lain2.
5. Bila dah masak sira dengan susu Nespray. Biskut ni bila dah masak jadi putih, tak yah bakar sampai kekuningan.
MENU :
Cookies
Bahan:
500gm tepung kanji (aka tepung ubi kayu)
600 – 800 gm tepung gandum (sampai boleh dicanai)
16 oz ghee (1 tin ghee yg kecik) - 448gm
12 oz gula aising (1 oz = 28 gm) – 336gm
1 sudu teh soda bikarbonat
Susu Nespray – atau mana2 susu yg sedap
Cara Menyediakannya:
1. Ayak tepung kanji, tepung gandum dan soda bikarbonat. Ketepikan.
2. Pukul ghee dan gula halus hingga sebati.
3. Masukkan campuran tepung sedikit demi sedikit dan gaulkan hingga tepung hingga sebati. Kalau adunan masih tak boleh dicanai dan terap, tambahkan tepung gandum sikit-sikit dan uli hinggalah adunan boleh dicanai.
4. Canai alas plastik, terap dan bakar dengan api sederhana, agak2lah ek...tak leh nak nolong sbb oven lain2.
5. Bila dah masak sira dengan susu Nespray. Biskut ni bila dah masak jadi putih, tak yah bakar sampai kekuningan.
Sumber : zubaidah/diana
Bahan-bahannya
130gm mentega
60gm gula aising
160gm tepung gandum
20gm tepung jagung
20gm tepung kentang
10 gm tepung kastad
1/4 sudu teh serbuk penaik
20gm serbuk badam
Topping coklat dan butiran permata sebagai hiasan
Cara-caranya
Pukul mentega dan gula sehingga kembang.
Kemudian campurkan tepung-tepung yang telah diayak bersama dengna serbuk penaik dan juga serbuk badam. Gaul rata sehingga menjadi doh.
Canai doh dan kemudian gelek dengan penggelek gerigi dan teram dengan acuan ais krim.
Atur diatas loyang pembakar. Sapukan telur diatas biskut dan bakar pada suhu 180 darjah C sehingga ia masak.
Setelah itu celup hujung biskut dengan coklat dan tabur manik berwarna diatas coklat tersebut.
Nota maklang : maklang campurkan strawberry emulco dan pink colour utk dapatkan rasa yg berbeza dan maklang buat 2 adunan...resepi kat atas tu skit sangat...
MENU :
Cookies
Bahan-bahannya
130gm mentega
60gm gula aising
160gm tepung gandum
20gm tepung jagung
20gm tepung kentang
10 gm tepung kastad
1/4 sudu teh serbuk penaik
20gm serbuk badam
Topping coklat dan butiran permata sebagai hiasan
Cara-caranya
Pukul mentega dan gula sehingga kembang.
Kemudian campurkan tepung-tepung yang telah diayak bersama dengna serbuk penaik dan juga serbuk badam. Gaul rata sehingga menjadi doh.
Canai doh dan kemudian gelek dengan penggelek gerigi dan teram dengan acuan ais krim.
Atur diatas loyang pembakar. Sapukan telur diatas biskut dan bakar pada suhu 180 darjah C sehingga ia masak.
Setelah itu celup hujung biskut dengan coklat dan tabur manik berwarna diatas coklat tersebut.
Nota maklang : maklang campurkan strawberry emulco dan pink colour utk dapatkan rasa yg berbeza dan maklang buat 2 adunan...resepi kat atas tu skit sangat...
sumber : baya / Maklang
Bhn A
450gm tepung ubi (sangai)
150gm tepung gandum
1 tsp b.powder
Bhn B
1 bji telur
200gm gula aising
110gm kelapa kering (toasted coconut) - yg kaler kuning
300gm butter/ marjerin ( honey guna marjerin)
1 tsp esen vanila
Bhn Hiasan
Kuning telur
kelapa kering diwarnakan hijau (mklang drizzle ngan coklat aje...)
Cara Ayak bhn A.
Campurkan bahan A & B.
Putar hingga sebati & menjadi doh
Canai & terap. sapu kuning telur & taburkan kelapa kering. bakar hingga masak
MENU :
Cookies
Bhn A
450gm tepung ubi (sangai)
150gm tepung gandum
1 tsp b.powder
Bhn B
1 bji telur
200gm gula aising
110gm kelapa kering (toasted coconut) - yg kaler kuning
300gm butter/ marjerin ( honey guna marjerin)
1 tsp esen vanila
Bhn Hiasan
Kuning telur
kelapa kering diwarnakan hijau (mklang drizzle ngan coklat aje...)
Cara Ayak bhn A.
Campurkan bahan A & B.
Putar hingga sebati & menjadi doh
Canai & terap. sapu kuning telur & taburkan kelapa kering. bakar hingga masak
Bahan A
120 gram butter
20 gram shortening
80 gram gula kastor
1 sudu teh perasa pandan
Bahan B
140 gram tepung gandum
30 gram tepung arrowroot (tepung sagu)
¼ sudu teh baking powder
¼ sudu teh garam
30 gram serbuk biskut marie (putih)
20 gram serbuk hazelnut/gajus
Cara
1. sebatikan semua bahan A
2. masukkan bahan B dan adun sehingga menjadi dough yg lembut
3. canai, terap dan bakar
4. keluarkan dari oven dan hiaskan
MENU :
Cookies
120 gram butter
20 gram shortening
80 gram gula kastor
1 sudu teh perasa pandan
Bahan B
140 gram tepung gandum
30 gram tepung arrowroot (tepung sagu)
¼ sudu teh baking powder
¼ sudu teh garam
30 gram serbuk biskut marie (putih)
20 gram serbuk hazelnut/gajus
Cara
1. sebatikan semua bahan A
2. masukkan bahan B dan adun sehingga menjadi dough yg lembut
3. canai, terap dan bakar
4. keluarkan dari oven dan hiaskan
Sumber : Noorbaya / Maklang
A.
180g butter
130g gula castor
20g shortening
1 biji kuning telur
1st nescafe (mklang tak letak)
1st coffee/cappucino emulco
B
1/2st baking powder }
200g tepung gandum } ayak
100g tepung ubi }
40g nestum (kisar kasar)
Hiasan:
putih telur – sapuan, badam flake dihancurkan dan choc. rice (mklg drizzle aje)
Cara
Sebatikan semua Bahan A lalu masukkan Bahan B. Canai dan terap.
Sapukan dengan putih telur dan taburkan badam flake dan Choc Rice.
Nota: Nestum kisar boleh diganti dgn cornflakes kisar
Nota maklang : mklang guna nestum...dan kalau nak nampak cantik better guna kuning telur utk sapuan tu...kalau putih telur tak berkilat bisku
MENU :
Cookies
A.
180g butter
130g gula castor
20g shortening
1 biji kuning telur
1st nescafe (mklang tak letak)
1st coffee/cappucino emulco
B
1/2st baking powder }
200g tepung gandum } ayak
100g tepung ubi }
40g nestum (kisar kasar)
Hiasan:
putih telur – sapuan, badam flake dihancurkan dan choc. rice (mklg drizzle aje)
Cara
Sebatikan semua Bahan A lalu masukkan Bahan B. Canai dan terap.
Sapukan dengan putih telur dan taburkan badam flake dan Choc Rice.
Nota: Nestum kisar boleh diganti dgn cornflakes kisar
Nota maklang : mklang guna nestum...dan kalau nak nampak cantik better guna kuning telur utk sapuan tu...kalau putih telur tak berkilat bisku
Ingredients
150g (5 oz) self-rising flour
150g (5 oz) plain flour
2 teaspoons ground cinnamon
125g (4 ½ oz) butter
100g (3 ¾ oz) sugar
1 egg beaten
Preparation method
Set oven at 160 degrees C (Gas Mark 3).
Sift flours and cinnamon into a large bowl.
In a separate bowl, mix butter and sugar until smooth. Add egg and mix well.
Stir in the dry ingredients and mix into firm dough. Lift on to a lightly floured board, knead until smooth. Roll to 5mm thickness. Cut into shapes and place on a greased oven tray.
Bake in the preheated oven until light golden colour, 10 to 15 minutes. Let cool and har
MENU :
Cookies
150g (5 oz) self-rising flour
150g (5 oz) plain flour
2 teaspoons ground cinnamon
125g (4 ½ oz) butter
100g (3 ¾ oz) sugar
1 egg beaten
Preparation method
Set oven at 160 degrees C (Gas Mark 3).
Sift flours and cinnamon into a large bowl.
In a separate bowl, mix butter and sugar until smooth. Add egg and mix well.
Stir in the dry ingredients and mix into firm dough. Lift on to a lightly floured board, knead until smooth. Roll to 5mm thickness. Cut into shapes and place on a greased oven tray.
Bake in the preheated oven until light golden colour, 10 to 15 minutes. Let cool and har
Sumber : internet
BHN A
310g butter
250g coklat
BHN B
300g gula (brown sugar)
1/8 st garam
5 biji telur
1/4 st mint flavour
BHN C
20g serbuk koko } ayak
190g tepung }
BHN D
150g walnut, dicincang
CARA -Masak bhn A secara double boil sehingga cair. Ketepi dan sejukkan. -
Adun bhn B hingga gula larut. Masukkan bhn A yang telah sejuk dan adun sebati. -Kaup dan balik bhn C yang telah diayak. Gaul sebati. -
Alas loyang 31x22cm dengan kertas kuih. Sapukan atas kertas ngan butter. - Tuang adunan dlm loyang dan bakar dengan suhu 180 selama 40'. -
Bila dah masak dan sejuk, sapu ngan ganache. Potong jadi kepingan dan hias dengan walnut
MENU :
Brownies
BHN A
310g butter
250g coklat
BHN B
300g gula (brown sugar)
1/8 st garam
5 biji telur
1/4 st mint flavour
BHN C
20g serbuk koko } ayak
190g tepung }
BHN D
150g walnut, dicincang
CARA -Masak bhn A secara double boil sehingga cair. Ketepi dan sejukkan. -
Adun bhn B hingga gula larut. Masukkan bhn A yang telah sejuk dan adun sebati. -Kaup dan balik bhn C yang telah diayak. Gaul sebati. -
Alas loyang 31x22cm dengan kertas kuih. Sapukan atas kertas ngan butter. - Tuang adunan dlm loyang dan bakar dengan suhu 180 selama 40'. -
Bila dah masak dan sejuk, sapu ngan ganache. Potong jadi kepingan dan hias dengan walnut
Tiramisu
Bahan-bahan
Base 9 keping biskut sponge fingers (patahkan 2)
Filling
2 kuning telur
60gm gula kaster
50ml susu segar
1/2 tbsp gelatine + 30ml air panas
250gm mascorpone atau Phil cream cheese (pada suhu bilik)
125ml UHT whipping cream (di pukul sedikit hingga nampak pekat)
Sirap Kopi
2 tbsp serbuk kopi segera
4 tbsp gula kaster
90ml air panas
1 tsp serbuk koko (optional)
(Campurkan semua, kacau hingga gula larut)
Hiasan : serbuk koko
Cara-cara:
1. Satukan kuning telur, gula dan susu segar. Masak secara double boiler hingga nampak pekat. Ketepikan.
2. Larutkan gelatin dengan air panas, masukkan ke dalam kuning telur. Gaul sebati.
3. Kacau mascorpone cheese dengan sudu (jika menggunakan Phil cream cheese, pukul dengan whisk kerana lebih keras dari mascorpone cheese) hingga lembut dan tidak berketul. Masukkan No. (2) dan whipping cream, gaul hingga sebati.
4. Celup biskut sponge fingers di dalam sirap kopi, jangan terlalu lama nanti biskut hancur. Letak dan susun biskut tadi ke dalam gelas atau mangkuk kaca. Tuangkan adunan filling tadi separuh dari gelas. Atur lagi biskut di atasnya, tuang baki filling dan ratakan.
5. Simpan di dalam peti sejuk selama 4 jam atau lebih. Hias dengan serbuk koko sebelum dihidangkan.
Jika menggunakan cream cheese Phil, campur 3 tbsp sour cream(krim masam) dan 2 tbsp whipping cream untuk mendapatkan rasa seakan Mascorpone cheese
Sumber : Icip-Icip di dapur
Bahan :
250 gr roti tawar, potong 2 tiap lembarnya
100 gr unsalted butter, lelehkan
600 cc susu evaporated
2 btr telur utuh
4 kuning telur
100 gr gula pasir
1 sdt vanili bubuk
5 bh pisang raja, potong kecil
290 gr kismis
2 sdm selai apricot
2 sdm air matang
Cara membuatnya :
Panaskan oven dan olesi loyang dengan margarin.Letakkan potongan roti tawar pada loyang lalu siram permukaanya dengan butter leleh dengan bantuan sendok, secara merata.Taburi atasnya dengan sebagian potongan pisang dan kismis.Tutup lagi dengan potongan roti tawar, lakukan cara yg sama sperti sebelumnya. Kerjakan sampai habis.
Kocok lepas telur, gula dan vanili, sampai gulanya larut (ga usah pake mixer, pake garpu aja).Panaskan susu dalam panci sampai hangat lalu masukkan kocokan telur kedalam susu hangat, aduk rata dengan cepat. Dan tuang ke loyang berisi roti tawar. Ratakan.Panggang dengan cara au bain marie selama kurang lebih 1/2 jam. Angkat.Panaskan apricot dan air sampai selainya larut, lalu segera oleskan pada permukaan pudding yang masih panas.
Penyajian :Hmm.... selagi pudding masih hangat disajikan dengan ice cream vanilla.... yummmyy !!!Atau, mau didinginkan di dalam kulkas dulu juga oke banget :)
Btw, kismisnya gede-gede yah ? itu beli di Carrefour udah di kemas plastik seberat 90 gram (lupa merknya).
Buat info aja, kalau di resep2 "luar" campuran susu dan telur diatas biasanya disebut juga dengan custard.
Susunya boleh diganti pake yang UHT plain, atau kalau mau lebih enak... setengah bagian susu diganti dengan fresh cream.
MENU :
Desserts
Bahan :
250 gr roti tawar, potong 2 tiap lembarnya
100 gr unsalted butter, lelehkan
600 cc susu evaporated
2 btr telur utuh
4 kuning telur
100 gr gula pasir
1 sdt vanili bubuk
5 bh pisang raja, potong kecil
290 gr kismis
2 sdm selai apricot
2 sdm air matang
Cara membuatnya :
Panaskan oven dan olesi loyang dengan margarin.Letakkan potongan roti tawar pada loyang lalu siram permukaanya dengan butter leleh dengan bantuan sendok, secara merata.Taburi atasnya dengan sebagian potongan pisang dan kismis.Tutup lagi dengan potongan roti tawar, lakukan cara yg sama sperti sebelumnya. Kerjakan sampai habis.
Kocok lepas telur, gula dan vanili, sampai gulanya larut (ga usah pake mixer, pake garpu aja).Panaskan susu dalam panci sampai hangat lalu masukkan kocokan telur kedalam susu hangat, aduk rata dengan cepat. Dan tuang ke loyang berisi roti tawar. Ratakan.Panggang dengan cara au bain marie selama kurang lebih 1/2 jam. Angkat.Panaskan apricot dan air sampai selainya larut, lalu segera oleskan pada permukaan pudding yang masih panas.
Penyajian :Hmm.... selagi pudding masih hangat disajikan dengan ice cream vanilla.... yummmyy !!!Atau, mau didinginkan di dalam kulkas dulu juga oke banget :)
Btw, kismisnya gede-gede yah ? itu beli di Carrefour udah di kemas plastik seberat 90 gram (lupa merknya).
Buat info aja, kalau di resep2 "luar" campuran susu dan telur diatas biasanya disebut juga dengan custard.
Susunya boleh diganti pake yang UHT plain, atau kalau mau lebih enak... setengah bagian susu diganti dengan fresh cream.
Sumber : Stephen Wong
Bahan-bahan
1 sdb serbuk gelatin (Saya tambah lagi 1 sdb dan 2 inci agar-agar stripe tu nak kasi keras mcm agar-agar)
3/4 cawan gula
1 cawan air panas
3 cawan puri mangga (ambil isi mangga dan blend)
1 cawan susu sejat
8 ketul kiub ais
Cara
1. Blend isi mangga hingga halus.
2. Satukan puri mangga, susu sejat dan ais.
3. Masukkan gelatin, gula dan air panas dan kacau hingga hancur semuanya.
4. Satukan bancuhan puri mangga dan bancuhan gelatin.
5. Kacau hingga semua ais cair.
6. Tuangkan bancuhan puding ke dalam bekas puding.
7. Sejukkan dalam peti ais sekurang-kurangnya 3 jam.
MENU :
Desserts
Bahan-bahan
1 sdb serbuk gelatin (Saya tambah lagi 1 sdb dan 2 inci agar-agar stripe tu nak kasi keras mcm agar-agar)
3/4 cawan gula
1 cawan air panas
3 cawan puri mangga (ambil isi mangga dan blend)
1 cawan susu sejat
8 ketul kiub ais
Cara
1. Blend isi mangga hingga halus.
2. Satukan puri mangga, susu sejat dan ais.
3. Masukkan gelatin, gula dan air panas dan kacau hingga hancur semuanya.
4. Satukan bancuhan puri mangga dan bancuhan gelatin.
5. Kacau hingga semua ais cair.
6. Tuangkan bancuhan puding ke dalam bekas puding.
7. Sejukkan dalam peti ais sekurang-kurangnya 3 jam.
Sumber : Kenwood Chef/Major Recipe Book
Bahan-bahan
Sponge kek
4 biji telur
115 g gula kastor
100 g tepung gandum
15 g tepung jagung
25 g butter di cairkan
Cara
1. Pukul telur dan gula smpai kembang sehingga bila diangkat whisk, adunan tak jatuh
2. Masukkan tepung gandum dan tpg jagung y telah di ayak berselang dgn butter yg telah di cairkan.
3. Bakar selama 20-25 mnit pada suhu 180 C
Cream filling
Serbuk koko secukupnya ( dlm 2 sudu besar)
Coklat masakan yang diparut secukupnya untuk hiasan
50 ml bancuhan nescafe (1 sudu besar nescafe dan 350 ml air panas)
300 ml whipping cream
50 g gula kastor
3 x 250g(paket) mascarpone cheese
Method
Pukul whipping cream dan gula sampai gebu, kemudian masukkan cheese. Ketepikan.
Potong cake kpd 3 bhgian, pd lapisan pertama renjiskan bancuhan nescafe/kopi hingga kek agak lembab.
Ratakan filing dan dust kan dgn serbuk koko.
Letak lapisan kedua dan ulang letak bancuhan kopi, filling dan dusting.
Pada lapisan terakhir pun sama. sapukan fiiling ke seluruh bahgian kek dan taburkan dengan coklat masakan y siap diparut, simpn dlm peti 3/4 jam.
Sedia untuk di makan.
MENU :
Cakes
Bahan-bahan
Sponge kek
4 biji telur
115 g gula kastor
100 g tepung gandum
15 g tepung jagung
25 g butter di cairkan
Cara
1. Pukul telur dan gula smpai kembang sehingga bila diangkat whisk, adunan tak jatuh
2. Masukkan tepung gandum dan tpg jagung y telah di ayak berselang dgn butter yg telah di cairkan.
3. Bakar selama 20-25 mnit pada suhu 180 C
Cream filling
Serbuk koko secukupnya ( dlm 2 sudu besar)
Coklat masakan yang diparut secukupnya untuk hiasan
50 ml bancuhan nescafe (1 sudu besar nescafe dan 350 ml air panas)
300 ml whipping cream
50 g gula kastor
3 x 250g(paket) mascarpone cheese
Method
Pukul whipping cream dan gula sampai gebu, kemudian masukkan cheese. Ketepikan.
Potong cake kpd 3 bhgian, pd lapisan pertama renjiskan bancuhan nescafe/kopi hingga kek agak lembab.
Ratakan filing dan dust kan dgn serbuk koko.
Letak lapisan kedua dan ulang letak bancuhan kopi, filling dan dusting.
Pada lapisan terakhir pun sama. sapukan fiiling ke seluruh bahgian kek dan taburkan dengan coklat masakan y siap diparut, simpn dlm peti 3/4 jam.
Sedia untuk di makan.
Source: Cupcake Fun
Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
3/4 cup buttermilk
3 eggs
1 teaspoon pure vanilla extract
1 1/2 cups granulated sugar
1 can (8 ounces) crushed pineapple drained
1 cup coconut shredded or flaked
Makes: About 18 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 325°F. In medium bowl, combine flour, baking soda and salt. In separate bowl, whisk together oil, buttermilk, eggs and vanilla. Stir in sugar, pineapple and coconut. Add flour mixture; mix well. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
MENU :
Cupcakes
Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
3/4 cup buttermilk
3 eggs
1 teaspoon pure vanilla extract
1 1/2 cups granulated sugar
1 can (8 ounces) crushed pineapple drained
1 cup coconut shredded or flaked
Makes: About 18 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 325°F. In medium bowl, combine flour, baking soda and salt. In separate bowl, whisk together oil, buttermilk, eggs and vanilla. Stir in sugar, pineapple and coconut. Add flour mixture; mix well. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Source: Cupcake Fun
Ingredients:
1 pkg (18.25 ounces) white cake mix (no pudding in mix)
1 1/3 cups water
3 eggs
1/3 cup vegetable oil
1 teaspoon coconut extract
1 cup coconut flaked or shredded
Makes: About 24 standard cupcakes or 5 Mini Tasty-Fill cakes. Each cupcake serves 1.
instructions
Preheat oven to 350°F. Line standard muffin pan with baking cups. In large bowl, combine cake mix, water, eggs, oil and coconut extract; beat with electric mixer 2 minutes. Fold in shredded coconut. Spoon into baking cups. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.
Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing
MENU :
Cupcakes
Ingredients:
1 pkg (18.25 ounces) white cake mix (no pudding in mix)
1 1/3 cups water
3 eggs
1/3 cup vegetable oil
1 teaspoon coconut extract
1 cup coconut flaked or shredded
Makes: About 24 standard cupcakes or 5 Mini Tasty-Fill cakes. Each cupcake serves 1.
instructions
Preheat oven to 350°F. Line standard muffin pan with baking cups. In large bowl, combine cake mix, water, eggs, oil and coconut extract; beat with electric mixer 2 minutes. Fold in shredded coconut. Spoon into baking cups. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.
Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing
Source: Cupcake Fun
Ingredients:
1 pkg (8 ounces) cream cheese softened
1/2 cup confectioner's sugar
1/2 teaspoon ground cinnamon
1/4 cup milk
Makes: About 1 1/2 cups.
instructions
In large bowl, combine cream cheese, sugar, cinnamon and milk. Beat with mixer until well blended. Refrigerate until ready to use. Fill cupcake. Refrigerate until ready to serve.
MENU :
Filling
Ingredients:
1 pkg (8 ounces) cream cheese softened
1/2 cup confectioner's sugar
1/2 teaspoon ground cinnamon
1/4 cup milk
Makes: About 1 1/2 cups.
instructions
In large bowl, combine cream cheese, sugar, cinnamon and milk. Beat with mixer until well blended. Refrigerate until ready to use. Fill cupcake. Refrigerate until ready to serve.
Source: Cupcake Fun
Ingredients:
2 cups (12 ounces) semi-sweet chocolate chips divided
3/4 cup (1 1/2 sticks) butter or margarine
1 1/2 cups granulated sugar
3 eggs
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups water
Makes: 12 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 350°F. Melt 1 cup chocolate chips and butter together either in microwave oven or on top of range over low heat. Stir until chocolate is completely melted. Pour into electric mixer bowl. Add sugar; beat until well blended. Beat in eggs, one at time. Add vanilla. Stir in 1/2 cup flour, baking soda and salt; mix well. Add remaining flour and water; mix until smooth. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Sprinkle remaining 1 cup chocolate chips over cupcakes; let stand 2-3 minutes or until chips have softened. Gently spread melted chocolate over top of cupcakes. Cool 10 minutes in pan on rack; remove and cool completely before decorating
MENU :
Cupcakes
Ingredients:
2 cups (12 ounces) semi-sweet chocolate chips divided
3/4 cup (1 1/2 sticks) butter or margarine
1 1/2 cups granulated sugar
3 eggs
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups water
Makes: 12 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 350°F. Melt 1 cup chocolate chips and butter together either in microwave oven or on top of range over low heat. Stir until chocolate is completely melted. Pour into electric mixer bowl. Add sugar; beat until well blended. Beat in eggs, one at time. Add vanilla. Stir in 1/2 cup flour, baking soda and salt; mix well. Add remaining flour and water; mix until smooth. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Sprinkle remaining 1 cup chocolate chips over cupcakes; let stand 2-3 minutes or until chips have softened. Gently spread melted chocolate over top of cupcakes. Cool 10 minutes in pan on rack; remove and cool completely before decorating
Source: Cupcake Fun
Ingredients:
7 eggs
pinch salt
3/4 teaspoon cream of tartar
3/4 cup granulated sugar sifted
1/2 cup cake flour sifted
1/2 cup cocoa powder sifted
1 teaspoon pure vanilla extract
Makes: About 24 standard cupcakes. Each cupcake serves 1.
instructions
Set oven at 400°F. Separate eggs; beat egg yolks 1 minute. Add pinch of salt to egg whites; beat until foamy. Add cream of tartar and continue beating whites until they cling to bottom and sides of bowl, then beat 1 minute longer. Fold beaten egg yolks into egg whites gently but quickly. Fold in sifted sugar, flour, cocoa and vanilla. Do not over mix. Pour batter into prepared pan, spreading evenly from center out with a spoon. Strike pan several times on table to break any air bubbles. Bake in center of oven 18 to 20 minutes or until cupcake springs back when touched lightly. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
MENU :
Cupcakes
Ingredients:
7 eggs
pinch salt
3/4 teaspoon cream of tartar
3/4 cup granulated sugar sifted
1/2 cup cake flour sifted
1/2 cup cocoa powder sifted
1 teaspoon pure vanilla extract
Makes: About 24 standard cupcakes. Each cupcake serves 1.
instructions
Set oven at 400°F. Separate eggs; beat egg yolks 1 minute. Add pinch of salt to egg whites; beat until foamy. Add cream of tartar and continue beating whites until they cling to bottom and sides of bowl, then beat 1 minute longer. Fold beaten egg yolks into egg whites gently but quickly. Fold in sifted sugar, flour, cocoa and vanilla. Do not over mix. Pour batter into prepared pan, spreading evenly from center out with a spoon. Strike pan several times on table to break any air bubbles. Bake in center of oven 18 to 20 minutes or until cupcake springs back when touched lightly. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Source: Cupcake Fun
Ingredients:
3/4 cup (1 1/2 sticks) butter softened
1 3/4 cups granulated sugar
6 eggs
6 squares (1 ounce each) semi-sweet chocolate melted
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1/8 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
Makes: About 18 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 325°F. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, chocolate and vanilla; mix well. Combine flour and salt; stir baking soda into sour cream. Alternately add sour cream and flour mixture to butter mixture. Pour batter into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
MENU :
Cupcakes
Ingredients:
3/4 cup (1 1/2 sticks) butter softened
1 3/4 cups granulated sugar
6 eggs
6 squares (1 ounce each) semi-sweet chocolate melted
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1/8 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
Makes: About 18 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 325°F. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, chocolate and vanilla; mix well. Combine flour and salt; stir baking soda into sour cream. Alternately add sour cream and flour mixture to butter mixture. Pour batter into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Source: Cupcake Fun
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter softened
1 1/2 cups granulated sugar
3 eggs
1 tablespoon lime juice
1 teaspoon pure vanilla extract
2 ripe bananas mashed
1 teaspoon lime zest grated
3/4 cup sour cream
Makes: About 18 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 350°F. In medium bowl, combine flour, baking soda, and salt; set aside. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, lime juice, vanilla, banana and lime zest; mix well. Add flour mixture alternately with sour cream; blend thoroughly but do not overmix. Pour into prepared pans. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before deco
MENU :
Cupcakes
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter softened
1 1/2 cups granulated sugar
3 eggs
1 tablespoon lime juice
1 teaspoon pure vanilla extract
2 ripe bananas mashed
1 teaspoon lime zest grated
3/4 cup sour cream
Makes: About 18 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 350°F. In medium bowl, combine flour, baking soda, and salt; set aside. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, lime juice, vanilla, banana and lime zest; mix well. Add flour mixture alternately with sour cream; blend thoroughly but do not overmix. Pour into prepared pans. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before deco
Source: Cupcake Fun
Tools:
Food Processor
Ingredients:
2 (6 oz.) pkgs dried apricots
1 1/2 cups water
2 teaspoons Grand Marnier (optional)
1 tablespoon lemon juice
1/2 - 3/4 cups granulated sugar
Makes: 3 cups of filling.
instructions
In small saucepan place apricots and water and allow to stand, covered, 2 hours. Simmer 20 minutes on very low heat, tightly covered or until apricots are soft. Puree along with any remaining liquid in a food processor fitted with a steel blade. Add Grand Marnier, lemon juice and sugar, mix with several on-off turns. If desired, for a sweeter filling add more sugar. Fill cupcake.
MENU :
Filling
Tools:
Food Processor
Ingredients:
2 (6 oz.) pkgs dried apricots
1 1/2 cups water
2 teaspoons Grand Marnier (optional)
1 tablespoon lemon juice
1/2 - 3/4 cups granulated sugar
Makes: 3 cups of filling.
instructions
In small saucepan place apricots and water and allow to stand, covered, 2 hours. Simmer 20 minutes on very low heat, tightly covered or until apricots are soft. Puree along with any remaining liquid in a food processor fitted with a steel blade. Add Grand Marnier, lemon juice and sugar, mix with several on-off turns. If desired, for a sweeter filling add more sugar. Fill cupcake.
Source: Cupcake Fun
Ingredients:
2 eggs
3/4 cup milk
1/3 cup butter melted
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 tablespoon baking powder
2 cups Granny Smith apples peeled and chopped
Makes: About 18-24 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 350°F. In large bowl, beat eggs with milk, butter and vanilla. In separate bowl, combine flour, sugar, baking powder and cinnamon. Add to egg mixture; stir just until moistened. (Do not overmix.) Stir in apples. Pour into prepared pan 1/2 - 2/3 full. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling grid 5 minutes; remove from pan and cool completely.
MENU :
Cupcakes
Ingredients:
2 eggs
3/4 cup milk
1/3 cup butter melted
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 tablespoon baking powder
2 cups Granny Smith apples peeled and chopped
Makes: About 18-24 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 350°F. In large bowl, beat eggs with milk, butter and vanilla. In separate bowl, combine flour, sugar, baking powder and cinnamon. Add to egg mixture; stir just until moistened. (Do not overmix.) Stir in apples. Pour into prepared pan 1/2 - 2/3 full. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling grid 5 minutes; remove from pan and cool completely.
Source : my true passion
Ingredient :
280g toasted tapioca or sago
150g butter and margarine (1:1)
125g icing sugar
1 egg yolk
125g old cheese, such as : parmesan, edam or gouda
50ml coconut cream(KARA)
Beat mixed butter and margarine until pale and fluffy, about 8 minutes using hand-held mixer. Beat in egg yolk until well-combined. Fold in toasted tapioca/sago and cheese alternately, and then add in coconut cream. Mix well. Spoon into a piping bag fitted with Wilton 4B nozzle/tip. Bake for 140C for 40 minutes
MENU :
Cookies
Ingredient :
280g toasted tapioca or sago
150g butter and margarine (1:1)
125g icing sugar
1 egg yolk
125g old cheese, such as : parmesan, edam or gouda
50ml coconut cream(KARA)
Beat mixed butter and margarine until pale and fluffy, about 8 minutes using hand-held mixer. Beat in egg yolk until well-combined. Fold in toasted tapioca/sago and cheese alternately, and then add in coconut cream. Mix well. Spoon into a piping bag fitted with Wilton 4B nozzle/tip. Bake for 140C for 40 minutes
Bahan
40 gm serbuk agar-agar
2 kg gula batu
1 kg gula pasir
4 liter air
Beberapa pewarna dan perasa - boleh gunakan warna dan perasa untuk konyaku jelly
Cara menyediakannya
Satukan semua bahan dan masak hingga tua/matang dalam 1 jam dengan api sederhana.
Sementara itu, siapkan beberapa loyang 10x10in.
Setelah adunan siap dimasak, sukatkan 280ml untuk setiap loyang.
Tuang adunan ke dalam loyang dan ratakan.
Setelah agar-agar sejat, gulung dan jemur dalam tapisan yang dialas dengan aluminium tray.
Nota
Untuk setiap 1120ml agar-agar yang sudah dimasak, campurkan dengan 2 tsp perasa dan masukkan pewarna secukupnya (sukatan ini menghasilkan 4 loyang).
MENU :
Desserts
40 gm serbuk agar-agar
2 kg gula batu
1 kg gula pasir
4 liter air
Beberapa pewarna dan perasa - boleh gunakan warna dan perasa untuk konyaku jelly
Cara menyediakannya
Satukan semua bahan dan masak hingga tua/matang dalam 1 jam dengan api sederhana.
Sementara itu, siapkan beberapa loyang 10x10in.
Setelah adunan siap dimasak, sukatkan 280ml untuk setiap loyang.
Tuang adunan ke dalam loyang dan ratakan.
Setelah agar-agar sejat, gulung dan jemur dalam tapisan yang dialas dengan aluminium tray.
Nota
Untuk setiap 1120ml agar-agar yang sudah dimasak, campurkan dengan 2 tsp perasa dan masukkan pewarna secukupnya (sukatan ini menghasilkan 4 loyang).
Sumber : Buku The Joy of Baking
Bahannya:
Lapisan bawah
120gm mentega
150gm semi-sweet coklat
2 sudu besar golden syrup
2 biji telur size A (dipukul)
1 sudu teh esen vanila
60gm tepung kek
1/2 sudu teh serbuk penaik
Lapisan Cheese
250gm cream cheese
100gm gul halus
1 biji telur
Cara membuatnya:
Cairkan coklat dan mentega.Biarkan sejuk.
Pukul telur hingga kembang dan sedikit demi sedikit tambah golden syrup dan campuran coklat mentega tadi.
Kemudian tuang campuran tepung dan serbuk penaik.
Tuang 3/4 campuran ke dalam acuan 6"x9"x2".Bakar pada suhu 180c (ikut jenis oven masing2) selama 10 minit.
Tuang inti keju ke atas lapisan kek yg sudah masak.
Tuangkan campuran yg lebih itu keatas inti keju dan bentukkan corak marble.
Bakar pada suhu 180c selama 25 minit atau hingga masak.
MENU :
Brownies
Bahannya:
Lapisan bawah
120gm mentega
150gm semi-sweet coklat
2 sudu besar golden syrup
2 biji telur size A (dipukul)
1 sudu teh esen vanila
60gm tepung kek
1/2 sudu teh serbuk penaik
Lapisan Cheese
250gm cream cheese
100gm gul halus
1 biji telur
Cara membuatnya:
Cairkan coklat dan mentega.Biarkan sejuk.
Pukul telur hingga kembang dan sedikit demi sedikit tambah golden syrup dan campuran coklat mentega tadi.
Kemudian tuang campuran tepung dan serbuk penaik.
Tuang 3/4 campuran ke dalam acuan 6"x9"x2".Bakar pada suhu 180c (ikut jenis oven masing2) selama 10 minit.
Tuang inti keju ke atas lapisan kek yg sudah masak.
Tuangkan campuran yg lebih itu keatas inti keju dan bentukkan corak marble.
Bakar pada suhu 180c selama 25 minit atau hingga masak.
Sumber : Chef Wan
Bahan-bahan
4 cawan whole wheat bread, potong kecil2
4 cawan susu
2 tbsp butter
6 biji telur
1 1/2 cawan gula castor
2 tbsp vanilla essence
1 cawan kismis
2 cawan pisang, dilenyek
1/2 tsp ground cinnamon
Cara Membuatnya
Rendam roti ke dalam susu selama 1 jam.
Gris kan loyang dengan butter.
Pukul telur, gula dan vanilla essence dan tuang kan kedalam roti yang direndam dengan susu.
Taburkan kismis, pisang dan cinnamon.
Tuangkan kedalam loyang yang dah di gris.
Bakar sehingga masak.
MENU :
Desserts
Bahan-bahan
4 cawan whole wheat bread, potong kecil2
4 cawan susu
2 tbsp butter
6 biji telur
1 1/2 cawan gula castor
2 tbsp vanilla essence
1 cawan kismis
2 cawan pisang, dilenyek
1/2 tsp ground cinnamon
Cara Membuatnya
Rendam roti ke dalam susu selama 1 jam.
Gris kan loyang dengan butter.
Pukul telur, gula dan vanilla essence dan tuang kan kedalam roti yang direndam dengan susu.
Taburkan kismis, pisang dan cinnamon.
Tuangkan kedalam loyang yang dah di gris.
Bakar sehingga masak.
Puding Kastard Fruit Cocktail
Sos Kastard
400ml susu sejat Ideal
200ml air
200ml sirap cocktail
200gm gula
1 biji kuning telur
1 tsp esen vanilla
2 tbsp tepung kastard
1 tin fruit cocktail (asingkan sirapnya)
Cara-cara
Satukan semua bahan sos kecuali fruit coctail, kacau hingga gula larut kemudian tapis dan masak diatas api perlahan hingga agak pekat, Angkat dan sejukkan di dalam peti sejuk.
Puding Kastard
140gm tepung kastard @ 1 cwn
1/2 tsp garam halus
1200ml air
2 tbsp gula/2 tbsp susu pekat manis
Cara-cara
1. Campurkan semua bahan puding dan tapis. Masak diatas api sederhana sehingga menjadi pekat dan berkilat.
2. Basahkan dulu acuan dan letak sedikit fruit cocktail di dalamnya. Tuang puding ke dalam acuan dan hentakkan sedikit supaya rata ke dasar acuan. Buat hingga habis apabila suam sedikit sejukkan di dalam peti sejuk.
3. Keluarkan dari acuan dan hidang bersama sos kastard dan fruit coktail. Sedap dimakan sejuk.
Sumber : Nigella Lawson
Bahan
250g tepung serbaguna
2 tsp baking powder
1/2 tsp soda bikarbonat
2 tbsp serbuk koko
175g gula kastor
150g coklat cip
250ml susu
90ml minyak sayur (75g mentega)
1 biji telur (L size)
1tsp esen vanila/ ekstrak vanila
Cara
Gaul tepung, baking powder, soda bikarbonat, gula dan serbuk koko dalam mangkuk besar.
Gaul rata minyak, susu, esen vanila dan telur dalam mangkuk lain.
Tuang bahan basah ke dalam bahan kering dan gaul rata.
Masukkan coklat cip dan gaul rata.
Tuang adunan dalam papercup dan tabur sedikit coklat cip di atas.
Bakar pada suhu 200C untuk 20 minit.
MENU :
Muffins
Bahan
250g tepung serbaguna
2 tsp baking powder
1/2 tsp soda bikarbonat
2 tbsp serbuk koko
175g gula kastor
150g coklat cip
250ml susu
90ml minyak sayur (75g mentega)
1 biji telur (L size)
1tsp esen vanila/ ekstrak vanila
Cara
Gaul tepung, baking powder, soda bikarbonat, gula dan serbuk koko dalam mangkuk besar.
Gaul rata minyak, susu, esen vanila dan telur dalam mangkuk lain.
Tuang bahan basah ke dalam bahan kering dan gaul rata.
Masukkan coklat cip dan gaul rata.
Tuang adunan dalam papercup dan tabur sedikit coklat cip di atas.
Bakar pada suhu 200C untuk 20 minit.
Sumber : Ringo – http://myresipi.com/
Bahan-bahan ( 10 biji )
140gm choco chip
100gm cream cheese
80gm butter
2 biji telur size M
60gm gula
100gm tepung gandum
2sk baking powder
Cara-cara
1. Panaskan oven ke 180℃.
2. Potong dadu 1cm cream cheese dan butter. cairkan bersama choco chip dengan kaedah double-boiled. bila dah cair, angkat dari api, masukkan telur dan kacau dengan whisk. (cream cheese tinggal ketul2 kecil putih pun tak apa)
3. Tambah gula dan kacau lagi.
4. Ayak tepung bersama baking powder kedalam adunan dan kacau dengan spatula.
5. Masukkan kedalam bekas muffin 70% penuh dan bakar selama 20 minit.
MENU :
Muffins
Bahan-bahan ( 10 biji )
140gm choco chip
100gm cream cheese
80gm butter
2 biji telur size M
60gm gula
100gm tepung gandum
2sk baking powder
Cara-cara
1. Panaskan oven ke 180℃.
2. Potong dadu 1cm cream cheese dan butter. cairkan bersama choco chip dengan kaedah double-boiled. bila dah cair, angkat dari api, masukkan telur dan kacau dengan whisk. (cream cheese tinggal ketul2 kecil putih pun tak apa)
3. Tambah gula dan kacau lagi.
4. Ayak tepung bersama baking powder kedalam adunan dan kacau dengan spatula.
5. Masukkan kedalam bekas muffin 70% penuh dan bakar selama 20 minit.
Sumber: Alaf 21 / Maklang
Bahan-bahan:
250g tepung naik sendiri - ayak
80g gula castor
265g choc chip
1 biji telur
60g butter – dicairkan
¾ cawan susu cair
Cara-cara penyediaan:
1. Masukkan tepung + choc chip + gula dalam bekas dan gaul sampai rata
2. Masukkan telur + butter + susu cair = pukul sebati (maklang pukul dengan whisker jer)
3. Kalau kelihatan kering, tambahkan susu lagi (maklang tambah sikit lagi susu)
4. Tuang dalam papercup dan bakar selama 20-25’ dengan suhu 170
MENU :
Muffins
Bahan-bahan:
250g tepung naik sendiri - ayak
80g gula castor
265g choc chip
1 biji telur
60g butter – dicairkan
¾ cawan susu cair
Cara-cara penyediaan:
1. Masukkan tepung + choc chip + gula dalam bekas dan gaul sampai rata
2. Masukkan telur + butter + susu cair = pukul sebati (maklang pukul dengan whisker jer)
3. Kalau kelihatan kering, tambahkan susu lagi (maklang tambah sikit lagi susu)
4. Tuang dalam papercup dan bakar selama 20-25’ dengan suhu 170
Sumber : Asmah Laili / Suria Channel
Bahan-Bahan
60 gm mentega cair
100 gm madu
125 gm susu cair
1 biji telur dikocok
130 gm tepung gandum
1 sudu makan serbuk koko diayak
1 sudu teh baicabonet of soda
1 sudu teh vanilla
50 gm chocolate chips
50 gm cocoa chips putih
50 gm walnut dibakar sebentar dan dicincang
50 gm raisins
Secukup acuan muffin dan mangkok kertas
Cara-cara
Panaskan ketuhar 180 C.
Alaskan acuan muffin dengan mangkok kertas. Atau sapukan acuan muffin dengan mentega.
Campurkan mentega cair,madu,susu cair ,vanilla dan telur. Kacau sehingga rata dan sebati.
Masukkan campuran tepung yang telah diayak dan dikacau rata.
Masukkan chocolate chip,walnut dan raisins kacau sehingga rata.
Sendukkan adunan muffin kedalam acuan muffin atau mangkok kertas. Bakar selama 25 minit atau sehingga masak.
Jika menggunakan mangkok kertas yang kecil kecil, bakar adunan selama 12-15 minit atau sehingga masak.
MENU :
Muffins
Bahan-Bahan
60 gm mentega cair
100 gm madu
125 gm susu cair
1 biji telur dikocok
130 gm tepung gandum
1 sudu makan serbuk koko diayak
1 sudu teh baicabonet of soda
1 sudu teh vanilla
50 gm chocolate chips
50 gm cocoa chips putih
50 gm walnut dibakar sebentar dan dicincang
50 gm raisins
Secukup acuan muffin dan mangkok kertas
Cara-cara
Panaskan ketuhar 180 C.
Alaskan acuan muffin dengan mangkok kertas. Atau sapukan acuan muffin dengan mentega.
Campurkan mentega cair,madu,susu cair ,vanilla dan telur. Kacau sehingga rata dan sebati.
Masukkan campuran tepung yang telah diayak dan dikacau rata.
Masukkan chocolate chip,walnut dan raisins kacau sehingga rata.
Sendukkan adunan muffin kedalam acuan muffin atau mangkok kertas. Bakar selama 25 minit atau sehingga masak.
Jika menggunakan mangkok kertas yang kecil kecil, bakar adunan selama 12-15 minit atau sehingga masak.
Sumber :Ishzah
Isi Ayam Goreng
Bahan-Bahan
400gm isi ayam 1 s/mkn halia kisar * Lumurkan halia kisar dengan ayam. Perapkan sebentar.
2 s/mkn besar tepung beras
1 s/mkn besar tepung jagung
1 s/mkn lada sulah
1 s/teh garam
1 s/mkn gula
2 butir telur
2 s/mkn susu sejat
Cara penyediaan
Dalam satu mangkuk satukan kesemuanya .
Gaul hingga adunan menjadi sebati.
Masukkan isi ayam yg telah di perap dengan halia.
Goreng ayam dalam minyak yang agak panas dengan api yg sederhana.
Bila ayam sudah di goreng, toskan minyaknya.
Lalu potong ayam dengan menggunakan pisau yg tajam.
Letakkan di atas piring lalu siramkan dengan sos lemon.
Sedap dihidangkan semasa panas.
Sos Lemon
Bahan-Bahan
4 s/mkn jus lemon 5 s/mkn gula 3 s/mkn tepung jagung 300 ml air atau secukup kepekatan yang anda inginkan. 1 s/mkn cuka Setitik dua lemon paste
Cara penyediaan
Satukan kesemuanya dalam periuk kecil.
Lalu didihkan, kacau hingga sos agak pekat sedikit.
Rasa apa yang kurang, bolehlah ditambah.
Padamkan api lalu sejukkan. Sedia untuk di gunakan.
Note:
Rasa sos haruslah masam manis.
Resipi Asal : Mama Zieza
Diolah semula oleh : Mummy Roz
Gambar : Mummy Roz
Base
150 gm butter
30 gm gula perang
1 tbs instant coffee (campur dgn 1/2 sudu besar air panas)
200 gm digestive biscuits (Mc Vities) - hancurkan dan lumatkan
50 gm walnut – diblender halus
60 gm cooking chocolate (dicairkan)
Cara
Gaul biskut, kacang, gula, nescafe dgn butter tu tadi.
Tekankan ke dalam acuan springform berukuran 8 x 8 inci.
Bakar dalam 10 min dan sejukkan.
Ratakan chocolate yang telah dicairkan dan simpan dalam freezer sekejap.
Fillings
500 gm Philadelphia Cream Cheese
130 gm gula kastor
2 tbs instant cofee (campur dgn 2 sudu besar air panas)
20 gm tepung jagung
50 gm walnut halus
4 biji telur
300 ml whipping cream
Cara
Putar Krim Cheese dgn gula sampai kembang.
Masukkan telur satu persatu dan pukul hingga sebati.
Masukkan instant coffee, pukul hingga sebati.
Masukkan kacang dan tepung, pukul hingga sebati.
Masukkan whip cream dan kacau hingga sebati.
Tuang ke atas base tadi.
Bakar secara steambath....lebih kurang 45 minit ke 1 jam.
Tutup api oven dan biarkan kek tu di dalam oven, sekurang-kurangnya 1 jam.
Letak ganache sebagai topping.
MENU :
Cheese Cakes
Diolah semula oleh : Mummy Roz
Gambar : Mummy Roz
Base
150 gm butter
30 gm gula perang
1 tbs instant coffee (campur dgn 1/2 sudu besar air panas)
200 gm digestive biscuits (Mc Vities) - hancurkan dan lumatkan
50 gm walnut – diblender halus
60 gm cooking chocolate (dicairkan)
Cara
Gaul biskut, kacang, gula, nescafe dgn butter tu tadi.
Tekankan ke dalam acuan springform berukuran 8 x 8 inci.
Bakar dalam 10 min dan sejukkan.
Ratakan chocolate yang telah dicairkan dan simpan dalam freezer sekejap.
Fillings
500 gm Philadelphia Cream Cheese
130 gm gula kastor
2 tbs instant cofee (campur dgn 2 sudu besar air panas)
20 gm tepung jagung
50 gm walnut halus
4 biji telur
300 ml whipping cream
Cara
Putar Krim Cheese dgn gula sampai kembang.
Masukkan telur satu persatu dan pukul hingga sebati.
Masukkan instant coffee, pukul hingga sebati.
Masukkan kacang dan tepung, pukul hingga sebati.
Masukkan whip cream dan kacau hingga sebati.
Tuang ke atas base tadi.
Bakar secara steambath....lebih kurang 45 minit ke 1 jam.
Tutup api oven dan biarkan kek tu di dalam oven, sekurang-kurangnya 1 jam.
Letak ganache sebagai topping.
Resipi Asal : Snickers Cheesecake
Sumber : Sherina
Diolah semula : Mummy Roz
Bahan-bahan
9 inch round pan
Crust
200 gm Digestive biscuits, di hancurkan
100 gm butter, dicairkan
Cheesecake Filling
750 gm cream cheese
90 gm castor sugar
3 (A) eggs
1 tsp vanilla essence
3 snickers bar (dipotong jadi kiub2 kecik)
Topping - Chocolate Ganache
150 gm Whip Cream
200 gm Dark Choc
100 gm peanuts, roasted, chopped (Roz beli je kacang yang dah sedia nak makan kat snack counter kat supermarket tu)
Caramel Sauce
1/2 cup brown sugar
1 cup whipping cream (guna emborg)
1 tbsp butter
Place brown sugar, whip cream and cook until ticken. Stir in butter. Let cool.
Cara
Prepare Crust, bakar sekejap dalam 10 minit dan sejukkan.
Pukul Cream Cheese dan gula.
Masukkan telur, satu persatu, dan vanilla essence.
Masukkan cheesecake batter, cukup untuk menutup permukaan crust.
Susun snickers yg dah dipotong ke atas cheesecake batter. Press it down to avoid air bubbles.
Masukkan lebihan cheese batter ke atas snickers dan bakar 160c selama 60 minit.
Bila dah masak, biarkan dalam oven selama 1 jam.
Bila dah sejuk, Freeze dalam peti sejuk.
Keluarkan dari loyang.
Tuang choc ganache and sprinkle with chopped peanuts.
Kemudian sprinkle caramel sauce di atas chopped peanuts
MENU :
Cheese Cakes
Sumber : Sherina
Diolah semula : Mummy Roz
Bahan-bahan
9 inch round pan
Crust
200 gm Digestive biscuits, di hancurkan
100 gm butter, dicairkan
Cheesecake Filling
750 gm cream cheese
90 gm castor sugar
3 (A) eggs
1 tsp vanilla essence
3 snickers bar (dipotong jadi kiub2 kecik)
Topping - Chocolate Ganache
150 gm Whip Cream
200 gm Dark Choc
100 gm peanuts, roasted, chopped (Roz beli je kacang yang dah sedia nak makan kat snack counter kat supermarket tu)
Caramel Sauce
1/2 cup brown sugar
1 cup whipping cream (guna emborg)
1 tbsp butter
Place brown sugar, whip cream and cook until ticken. Stir in butter. Let cool.
Cara
Prepare Crust, bakar sekejap dalam 10 minit dan sejukkan.
Pukul Cream Cheese dan gula.
Masukkan telur, satu persatu, dan vanilla essence.
Masukkan cheesecake batter, cukup untuk menutup permukaan crust.
Susun snickers yg dah dipotong ke atas cheesecake batter. Press it down to avoid air bubbles.
Masukkan lebihan cheese batter ke atas snickers dan bakar 160c selama 60 minit.
Bila dah masak, biarkan dalam oven selama 1 jam.
Bila dah sejuk, Freeze dalam peti sejuk.
Keluarkan dari loyang.
Tuang choc ganache and sprinkle with chopped peanuts.
Kemudian sprinkle caramel sauce di atas chopped peanuts
Try this recipe taken from http://resep.dekap.com/
Bahan :
100gm gula kaster
150 ml susu cair
150 gm mentega/margarin
100 ml susu pekat manis
50 gr serbuk coklat / koko
150 gr tepung gandum
1 sdt baking powder
½ sdt soda bikarbonat
2 butir telur, pukul rata
Cara Membuat:
1. Dalam periuk, masukkan gula, susu cair, mentega dan susu pekat manis, masak di atas api kecil (jangan sampai mendidih) hingga gula larut dan mentega cair. Ketepikan.
2. Tuangkan sedikit campuran susu ke dalam mangkuk berisi serbuk coklat, sebatikan. Masukkan sisa campuran susu ke dalam campuran coklat tadi, gaul rata. Ketepikan.
3. Masukkan telur satu persatu, kacau menggunakan whisk sampai bergaul rata.
4. Ayak tepung gandum, baking powder dan soda bikabonat, masukkan ke dalam campuran susu coklat, gaul perlahan hingga rata.
5. Tuang ke dalam loyang bulat 20 cm dan kukus selama 45 minit hingga masak (cucuk dengan lidi, jika tidak melekat, bolehlah diangkat. Biarkan sejuk baru dikeluarkan dari dalam loyang.
6. Tuangkan coklat ganache di atasnya jika suka.
MENU :
Brownies,
Brownies Amanda
Bahan :
100gm gula kaster
150 ml susu cair
150 gm mentega/margarin
100 ml susu pekat manis
50 gr serbuk coklat / koko
150 gr tepung gandum
1 sdt baking powder
½ sdt soda bikarbonat
2 butir telur, pukul rata
Cara Membuat:
1. Dalam periuk, masukkan gula, susu cair, mentega dan susu pekat manis, masak di atas api kecil (jangan sampai mendidih) hingga gula larut dan mentega cair. Ketepikan.
2. Tuangkan sedikit campuran susu ke dalam mangkuk berisi serbuk coklat, sebatikan. Masukkan sisa campuran susu ke dalam campuran coklat tadi, gaul rata. Ketepikan.
3. Masukkan telur satu persatu, kacau menggunakan whisk sampai bergaul rata.
4. Ayak tepung gandum, baking powder dan soda bikabonat, masukkan ke dalam campuran susu coklat, gaul perlahan hingga rata.
5. Tuang ke dalam loyang bulat 20 cm dan kukus selama 45 minit hingga masak (cucuk dengan lidi, jika tidak melekat, bolehlah diangkat. Biarkan sejuk baru dikeluarkan dari dalam loyang.
6. Tuangkan coklat ganache di atasnya jika suka.
Bahan-bahan :
125 gm mentega
60 gm gula kastor
1 biji kuning telur
250 gm tepung gandum serbaguna
sedikit garam
1/2 sudu teh esen vanila
1-2 sudu besar air
Cara Membuatnya:
1. Pukul mentega, gula, garam dan esen vanila hingga kembang.
2. Masukkan telur dan pukul sebati.
3. Masukkan tepung dan gaul hingga menjadi doh yang lembut. Jika agak kering, tambahkan air dan uli semula.
4. Bulatkan doh sebesar ibu jari dan tekan ke dalam acuan tat. Bakar selama 20 minit pada suhu 180 darjah celcius.
Inti Krim Keju :
250 gm krim keju Philadelpia
50 gm mentega
70 gm gula kastor
1 biji telur
1/2 cawan bluebery pie filling
Cara Membuatnya :
1. Pukul krim keju bersama mentega dan gula hingga kembang dan gebu. Masukkan telur dan pukul lagi hingga sebati.
2. Sudukan inti ke dalam tat yang telah dibakar tadi.Letakkan sedikit bluebery pie filling ke tengah tat dan lorekkan dengan lidi.
3. Bakar semula selama 20 minit pada suhu 180 darjah celcius sehingga inti masak
MENU :
Pastry
125 gm mentega
60 gm gula kastor
1 biji kuning telur
250 gm tepung gandum serbaguna
sedikit garam
1/2 sudu teh esen vanila
1-2 sudu besar air
Cara Membuatnya:
1. Pukul mentega, gula, garam dan esen vanila hingga kembang.
2. Masukkan telur dan pukul sebati.
3. Masukkan tepung dan gaul hingga menjadi doh yang lembut. Jika agak kering, tambahkan air dan uli semula.
4. Bulatkan doh sebesar ibu jari dan tekan ke dalam acuan tat. Bakar selama 20 minit pada suhu 180 darjah celcius.
Inti Krim Keju :
250 gm krim keju Philadelpia
50 gm mentega
70 gm gula kastor
1 biji telur
1/2 cawan bluebery pie filling
Cara Membuatnya :
1. Pukul krim keju bersama mentega dan gula hingga kembang dan gebu. Masukkan telur dan pukul lagi hingga sebati.
2. Sudukan inti ke dalam tat yang telah dibakar tadi.Letakkan sedikit bluebery pie filling ke tengah tat dan lorekkan dengan lidi.
3. Bakar semula selama 20 minit pada suhu 180 darjah celcius sehingga inti masak
Bahan-bahan pastri :
125 gm mentega
60 gm gula kastor
1 biji kuning telur
250 gm tepung gandum
sedikit garam
1/2 sudu teh esen vanila
1/2 sudu besar air
Cara Membuatnya :
1. Pukul mentega, gula ,garam dan esen vanila.
2. Masukkan telur dan pukul sebati.
3. Masukkan tepung dan gaul jadi doh yang lembut. Jika kering, tambah air dan uli lagi.
4. Bulatkan doh sebesar ibu jari dan tekan dalam acuan tat.
5. Bakar selama 20 minit hingga masak.
Krim Kastad :
130 gm kastad segera (instant custard)
330 gm susu segar/uht (air juga boleh digunakan)
1.Untuk membuat kastad ini,tuangkan susu atau air ke dalam serbuk kastad segera dan kacau hingga pekat dan sebati. Anda tidak perlu mencampur gula atau memasaknya. Ia sudahpun manis.
2. Sudukan kastad ke dalam tat dan ratakan. Susun buah-buahan yang disukai seperti peach, kiwi, anggur, mangga dan lain-lain diatasnya. Kemudian bolehlah dihidangkan.
Nota :
Anda boleh menyediakan kulit tat lebih awal. Simpan dalam peti sejuk dan dibakar semula sebelum memasukkan inti kastad.
MENU :
Pastry
125 gm mentega
60 gm gula kastor
1 biji kuning telur
250 gm tepung gandum
sedikit garam
1/2 sudu teh esen vanila
1/2 sudu besar air
Cara Membuatnya :
1. Pukul mentega, gula ,garam dan esen vanila.
2. Masukkan telur dan pukul sebati.
3. Masukkan tepung dan gaul jadi doh yang lembut. Jika kering, tambah air dan uli lagi.
4. Bulatkan doh sebesar ibu jari dan tekan dalam acuan tat.
5. Bakar selama 20 minit hingga masak.
Krim Kastad :
130 gm kastad segera (instant custard)
330 gm susu segar/uht (air juga boleh digunakan)
1.Untuk membuat kastad ini,tuangkan susu atau air ke dalam serbuk kastad segera dan kacau hingga pekat dan sebati. Anda tidak perlu mencampur gula atau memasaknya. Ia sudahpun manis.
2. Sudukan kastad ke dalam tat dan ratakan. Susun buah-buahan yang disukai seperti peach, kiwi, anggur, mangga dan lain-lain diatasnya. Kemudian bolehlah dihidangkan.
Nota :
Anda boleh menyediakan kulit tat lebih awal. Simpan dalam peti sejuk dan dibakar semula sebelum memasukkan inti kastad.
Sumber : http://www.bagus.com.my/
Bahan-bahannya :
250ml Susu segar
15 gm Gula kastor
100 gm Mentega
125 gm Tepung roti
5 gm Garam
150 gm Telur
Cara Membuatnya:
1. Panaskan susu sehingga mendidih.
2. Masukan mentega, garam, gula.
3. Masukan tepung dan digaul hingga sebati.
4. Masukan ke dalam “mixing bowl” dan dipukul hingga suam.
5. Masukan telur sebiji demi sebiji dan pukul hingga kembang.
Adunan menjadi pes yang lembut.
6. Masukkan ke dalam “piping bag” dan bentukkan mengikut citarasa anda.
7. Bakar didalam oven yang bersuhu tinggi 200 darjah C selama 20 – 25 minit.
Bahan-bahannya inti:
125 gm Instant custard
325 ml Susu UHT
Kaedah menyediakannya :
1. Satukan kedua-dua bahan, kacau pada kelajuan tinggi sehingga adunan pekat.
2. Paipkan custard kedalam krim puff.3. Sedia dihidang.
MENU :
Pastry
Bahan-bahannya :
250ml Susu segar
15 gm Gula kastor
100 gm Mentega
125 gm Tepung roti
5 gm Garam
150 gm Telur
Cara Membuatnya:
1. Panaskan susu sehingga mendidih.
2. Masukan mentega, garam, gula.
3. Masukan tepung dan digaul hingga sebati.
4. Masukan ke dalam “mixing bowl” dan dipukul hingga suam.
5. Masukan telur sebiji demi sebiji dan pukul hingga kembang.
Adunan menjadi pes yang lembut.
6. Masukkan ke dalam “piping bag” dan bentukkan mengikut citarasa anda.
7. Bakar didalam oven yang bersuhu tinggi 200 darjah C selama 20 – 25 minit.
Bahan-bahannya inti:
125 gm Instant custard
325 ml Susu UHT
Kaedah menyediakannya :
1. Satukan kedua-dua bahan, kacau pada kelajuan tinggi sehingga adunan pekat.
2. Paipkan custard kedalam krim puff.3. Sedia dihidang.
Sumber : resipi citarasawan
Base :
300gm biskut oreo (dihancurkan)
120gm mentega (dicairkan)
150gm chocolate chips
Filling :
500gm cream cheese
150gm castor sugar
4 biji telur Grade A
200gm chocolate putih (cairkan secara double boiler)
2 sdb tepung gandum
Cara :
Base : Campurkan bahan base menjadi seperti serbuk roti tekan rata kedalam loyang 9" dan bakar selama 10min.
1. Filling : Putar cream cheese dan gula hingga sebati, masukkan telur satu persatu, chocolate putih dan tepung pukul hingga rata.
2. Tuang keatas base tadi dan bakar selama 30 - 40min dlm suhu 160c
3. Sejukkan kek selama 6 jam atau semalaman.
Hiasan :
Chocolate Ganace
250gm chocolate masakan
100ml whipping cream
Secara Double Boiler
Panaskan whipping cream, masukkan chocolate masakan, kacau hingga cair, biarkan suam sedikit baru dituangkan keatas kek.
MENU :
Cheese Cakes
Base :
300gm biskut oreo (dihancurkan)
120gm mentega (dicairkan)
150gm chocolate chips
Filling :
500gm cream cheese
150gm castor sugar
4 biji telur Grade A
200gm chocolate putih (cairkan secara double boiler)
2 sdb tepung gandum
Cara :
Base : Campurkan bahan base menjadi seperti serbuk roti tekan rata kedalam loyang 9" dan bakar selama 10min.
1. Filling : Putar cream cheese dan gula hingga sebati, masukkan telur satu persatu, chocolate putih dan tepung pukul hingga rata.
2. Tuang keatas base tadi dan bakar selama 30 - 40min dlm suhu 160c
3. Sejukkan kek selama 6 jam atau semalaman.
Hiasan :
Chocolate Ganace
250gm chocolate masakan
100ml whipping cream
Secara Double Boiler
Panaskan whipping cream, masukkan chocolate masakan, kacau hingga cair, biarkan suam sedikit baru dituangkan keatas kek.
Cappuccino Cheesecake (Chilled)
Bahan A (Base)
1 1/2 cwn tepung gandum @ 210gm
1/2 cwn serbuk koko @ 50gm
1/2 cwn gula perang @ 100gm
1/2 cwn @ 125gm mentega dilembutkan
50gm badam nibs (optional)
atau 200gm biskut oreo di hancurkan digaul bersama 50gm mentega cair hingga sebati, tekan padat dalam loyang dan simpan dalam peti sejuk selama 15 minit. (jika mahukan base yang rangup, bakar selama 10 minit pada suhu 160c dan sejukkan.
Bahan A : Gaulkan semua bahan base diatas menjadi seperti serbuk roti, tekan adunan hingga rata dan padat kedalam springfoam pan 9 in. Bakar 15min pada suhu 170C. Ketepikan.
Bahan B (Bahagian Bawah)
250gm cream cheese
3/4 cwn @ 130gm gula castor
1 cwn whipping cream (diputar sedikit hingga nampak pekat)
1 1/2 sdb gelatin dicampur 3 sdb air (rendam dulu baru dimasak secara double boiler hingga cair)
1 sdb esen cappuccino
1/2 cwn chocolate rice
Bahan C (Bahagian Atas)
250gm cream cheese
3/4 cwn @ 130gm gula castor
1 cwn whipping cream (diputar sedikit hingga nampak pekat)
1 1/2 sdb gelatin dicampur 3 sdb air (rendam dulu baru dimasak secara double boiler hingga cair)
1 sdt esen vanila
1/2 cwn chocolate rice @ 100gm
Cara
1. Lapisan Bawah : Bahan B, Putar cream cheese dan gula hingga sebati dan tidak berketul-ketul, masukkan gelatin yang masih panas, gaul rata.
2. Kaup balikkan dengan whipping cream, esen cappuccino, dan chocolate rice.
3. Tuangkan keatas (A) Base, sejukkan kedalam peti sejuk biar set dulu lebih kurang 20minit
4. Lapisan Atas : Bahan C, Putar cream cheese dan gula hingga sebati dan tidak berketul-ketul, masukkan gelatin yang masih panas, gaul rata
5. Kaup balikkan dengan whipping cream, esen vanila dan chocolate rice. Tuangkan keatas (B).
6. Simpan dlm peti sejuk selama 6 jam atau semalaman. Potong dengan pisau yang dicelup dengan air panas dan lap baru di potong.
Puding Epal
Bahan Puding
100gm tepung gandum
50gm mentega - dicairkan
40gm gula halus
1 biji telur
250ml susu segar
Bahan Inti
300gm epal hijau - dihiris nipis
100gm kismis hitam
75gm gula perang
1 sudu kecil serbuk kayu manis (opt)
Satukan semua bahan hingga rata
Bahan sos
3 biji kuning telur
1 biji telur
50gm gula halus
350ml susu segar
Cara membuat Puding
1. Campurkan tepung gandum, gula halus dan susu cair dalam sebuah mangkuk. Bancuhan jangan terlalu pekat. Tapis dan masukan mentega dan kacau rata adunan ini.
2. Ambil satu senduk dari adunan ini dan masukkan ke dalam kuali. Masak seperti membuat kuih dadar. Buatlah sehingga habis.
3. Gulungkan setiap dadar dengan inti. Kemudian susunkan gulungan ini didalam bekas tahan bakar. Tuangkan sos kastard ke atasnya dan bakar hingga kekuningan
Sumber : resipi citarasawan
Bahan kek span:
75gm gula halus
60gm tepung superfine
40gm mentega - dicairkan
25gm tepung jagung
3 biji telur
Bahan inti:
700ml susu segar
170gm gula halus
5 biji telur
1 sudu kecil esen vanila
Hiasan :
50gm hirisan kulit oren kering (peel oren)
40gm kismis hitam
Cara membuat puding
1. Pukul telur dengan gula halus hingga putih dan gebu. Masukkan tepung superfine dan tepung jagung. Gaul hingga rata. Kemudian gaul adunan ini dengan mentega cair.
2. Tuang adunan ke dalam tin pembakar dan bakar dalam ketuhar dgn suhu 200c hingga span kekuningan.
3. Potong span kecil-kecil dan masukkan ke dalam bekas tahan panas. Taburkan dengan kismis dan hirisan kulit oren.
4. Tuangkan atasnya dgn bahan inti. Bakar lagi dgn suhu 180c.
Cara membakar
Bekas puding hendaklah diletakkan diatas tin pembakar yang berisi air sebelum dimasukkan ke dalam ketuhar
Puding ini enak dimakan dengan soso susu, sos coklat atau sos kastard.
MENU :
Desserts
Bahan kek span:
75gm gula halus
60gm tepung superfine
40gm mentega - dicairkan
25gm tepung jagung
3 biji telur
Bahan inti:
700ml susu segar
170gm gula halus
5 biji telur
1 sudu kecil esen vanila
Hiasan :
50gm hirisan kulit oren kering (peel oren)
40gm kismis hitam
Cara membuat puding
1. Pukul telur dengan gula halus hingga putih dan gebu. Masukkan tepung superfine dan tepung jagung. Gaul hingga rata. Kemudian gaul adunan ini dengan mentega cair.
2. Tuang adunan ke dalam tin pembakar dan bakar dalam ketuhar dgn suhu 200c hingga span kekuningan.
3. Potong span kecil-kecil dan masukkan ke dalam bekas tahan panas. Taburkan dengan kismis dan hirisan kulit oren.
4. Tuangkan atasnya dgn bahan inti. Bakar lagi dgn suhu 180c.
Cara membakar
Bekas puding hendaklah diletakkan diatas tin pembakar yang berisi air sebelum dimasukkan ke dalam ketuhar
Puding ini enak dimakan dengan soso susu, sos coklat atau sos kastard.
Pelangi Mousse
Bahan-bahannya :
450ml susu segar
200ml whipping cream
250gm gula halus
50gm tepung kastard
50gm badam cincang dibakar hingga kekuningan
50gm chocolate rice
10gm serbuk agar-agar
Sedikit perisa vanila
Sedikit perisa strawberri
Perwarna hijau, kuning, merah
Cara membuatnya:
1. Didihkan 450ml air didalam periuk. Masukkan gula halus dan kacau hingga gula larut. Kemudian masukkan serbuk agar-agar dan susu segar.
2. Tepung kastard dan kuning telur dipukul dgn sedikit air. Masukkan adunan tadi dan kacau lagi hingga pekat.
3. Whipping cream dipukul hingga pekat dan masukkan ke dalam adunan yang sama dan kacau rata. Sejukkan.
4. Bahagi adunan kepada dua bahagian satu perisa strawberri dan satu perisa vanila.
5. Paipkan mousse berselan-seli dgn taburkan badam cincang, chocolate rice serta hirisan agar-agar warna. Sejukkan sebelum dihidangkan.
MENU :
Desserts,
Pelangi Mousse
Bahan-bahannya :
450ml susu segar
200ml whipping cream
250gm gula halus
50gm tepung kastard
50gm badam cincang dibakar hingga kekuningan
50gm chocolate rice
10gm serbuk agar-agar
Sedikit perisa vanila
Sedikit perisa strawberri
Perwarna hijau, kuning, merah
Cara membuatnya:
1. Didihkan 450ml air didalam periuk. Masukkan gula halus dan kacau hingga gula larut. Kemudian masukkan serbuk agar-agar dan susu segar.
2. Tepung kastard dan kuning telur dipukul dgn sedikit air. Masukkan adunan tadi dan kacau lagi hingga pekat.
3. Whipping cream dipukul hingga pekat dan masukkan ke dalam adunan yang sama dan kacau rata. Sejukkan.
4. Bahagi adunan kepada dua bahagian satu perisa strawberri dan satu perisa vanila.
5. Paipkan mousse berselan-seli dgn taburkan badam cincang, chocolate rice serta hirisan agar-agar warna. Sejukkan sebelum dihidangkan.
Sumber : resipi citarasawan
Bahan Kek
300gm tepung naik sendiri
200gm mentega
200gm gula halus
4 biji telur dipukul sedikit
1 biji lemon diparut kulitnya
1 sudu kecil esen epal
3 biji epal hijau - dibuang kulitnya dan dihiris keping
Sedikit jem buah-buahan dicairkan diatas api
Cara membuatnya
Panaskan ketuhar pd suhu 180c
Griskan tin pembakar dgn mentega dan alaskan dengan kertas tahan minyak.
1. Mentega dan gula halus dipukul hingga kembang. Masukka telur sebiji sebiji hingga habis
2. Kemudian masukkan pula gandum naik sendiri bersama parutan kulit lemon dan gaul.
3. Masukkan adunan kek kedlm tin pembakar. Susun hirisan epal dan bakar sehingga kuning. Bila kek sejuk, sapu jem dipermukaannya.
MENU :
Cakes
Bahan Kek
300gm tepung naik sendiri
200gm mentega
200gm gula halus
4 biji telur dipukul sedikit
1 biji lemon diparut kulitnya
1 sudu kecil esen epal
3 biji epal hijau - dibuang kulitnya dan dihiris keping
Sedikit jem buah-buahan dicairkan diatas api
Cara membuatnya
Panaskan ketuhar pd suhu 180c
Griskan tin pembakar dgn mentega dan alaskan dengan kertas tahan minyak.
1. Mentega dan gula halus dipukul hingga kembang. Masukka telur sebiji sebiji hingga habis
2. Kemudian masukkan pula gandum naik sendiri bersama parutan kulit lemon dan gaul.
3. Masukkan adunan kek kedlm tin pembakar. Susun hirisan epal dan bakar sehingga kuning. Bila kek sejuk, sapu jem dipermukaannya.
Source: Cupcake Fun
Ingredients:
3 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 cup granulated sugar
1 cup half & half
5 egg yolks
2 teaspoons pure vanilla extract
3 squares (3 oz.) semi-sweet chocolate, finely chopped
Makes: About 1 1/2 cups of filling.
instructions
Mix the flour, salt and sugar in a saucepan and blend in a little of the cream. Place on medium heat and stir constantly. Add the rest of the cream and and continue stirring until the mixture reaches the consistency of medium cream sauce. Stir a little of the sauce into the egg yolks, then pour egg yolks into the sauce in pan. Cook for a few minutes on low heat until thickened. Remove from heat, add unsweetened chocolate to the mixture along with the vanilla and cool quickly. To prevent a skin from forming, brush with melted butter. Stir a little before using. Fill cupcake.
MENU :
Filling
Ingredients:
3 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 cup granulated sugar
1 cup half & half
5 egg yolks
2 teaspoons pure vanilla extract
3 squares (3 oz.) semi-sweet chocolate, finely chopped
Makes: About 1 1/2 cups of filling.
instructions
Mix the flour, salt and sugar in a saucepan and blend in a little of the cream. Place on medium heat and stir constantly. Add the rest of the cream and and continue stirring until the mixture reaches the consistency of medium cream sauce. Stir a little of the sauce into the egg yolks, then pour egg yolks into the sauce in pan. Cook for a few minutes on low heat until thickened. Remove from heat, add unsweetened chocolate to the mixture along with the vanilla and cool quickly. To prevent a skin from forming, brush with melted butter. Stir a little before using. Fill cupcake.
Source: Cupcake Fun
Ingredients:
4 eggs separated
1 cup milk
1 1/2 cups (4 ounces) semi-sweet chocolate chips
1 teaspoon pure vanilla extract
1 cup heavy cream whipped
Makes: 5 cups.
instructions
In medium saucepan, combine egg yolks and milk. Heat over low heat, stirring constantly, until mixture is almost boiling and is thickened enough to coat spoon. Remove from heat. Stir in chocolate chips, vanilla and liqueur; continue stirring until chocolate is melted. Cool to room temperature, stirring occasionally. Beat egg whites until stiff; fold gently into the chocolate mixture. Fold in whipped cream. Refrigerate until ready to use. Fill cupcake with icing.
MENU :
Filling
Ingredients:
4 eggs separated
1 cup milk
1 1/2 cups (4 ounces) semi-sweet chocolate chips
1 teaspoon pure vanilla extract
1 cup heavy cream whipped
Makes: 5 cups.
instructions
In medium saucepan, combine egg yolks and milk. Heat over low heat, stirring constantly, until mixture is almost boiling and is thickened enough to coat spoon. Remove from heat. Stir in chocolate chips, vanilla and liqueur; continue stirring until chocolate is melted. Cool to room temperature, stirring occasionally. Beat egg whites until stiff; fold gently into the chocolate mixture. Fold in whipped cream. Refrigerate until ready to use. Fill cupcake with icing.
Cream Cheese Filling is a must for our Carrot Cupcakes—but is just as delicious on Pumpkin or Apple Cupcakes.
Source: Cupcake Fun
Ingredients:
1 pkg (8 ounces) cream cheese softened
1/2 cup confectioners' sugar
1/4 cup milk
Makes: About 1 1/2 cups.
instructions
In large bowl, combine cream cheese, sugar, and milk. Beat with mixer until well blended. Refrigerate until ready to use. Fill cupcake.
MENU :
Filling
Source: Cupcake Fun
Ingredients:
1 pkg (8 ounces) cream cheese softened
1/2 cup confectioners' sugar
1/4 cup milk
Makes: About 1 1/2 cups.
instructions
In large bowl, combine cream cheese, sugar, and milk. Beat with mixer until well blended. Refrigerate until ready to use. Fill cupcake.
Source: Cupcake Fun
Ingredients:
3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup cold water
2 egg yolks slightly beaten
1 teaspoon lemon peel grated
juice of a medium lemon
1 tablespoon butter or margarine
Makes: 1 cup.
instructions
Combine sugar, cornstarch and salt in a small saucepan. Gradually add water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Cool to room temperature, without stirring. Fill cupcake.
MENU :
Filling
Ingredients:
3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup cold water
2 egg yolks slightly beaten
1 teaspoon lemon peel grated
juice of a medium lemon
1 tablespoon butter or margarine
Makes: 1 cup.
instructions
Combine sugar, cornstarch and salt in a small saucepan. Gradually add water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Cool to room temperature, without stirring. Fill cupcake.
Ingredients:
1 1/2 tablespoons butter, softened
1/2 cup chunky style peanut butter, room temperature
3/4 cup confectioners' sugar, sifted
Makes: Approximately 30 candy centers.
instructions
Cut butter in small pieces and put in small saucepan over low heat. Add peanut butter and stir until melted. Remove from heat. Stir in confectioners’ sugar, blending well. Add more confectioners’ sugar, as necessary, to form a pliable mass. Wrap in plastic and refrigerate for about an hour. Use filling as a candy center for dipping, or as a center between two layers of coating.
MENU :
Filling
1 1/2 tablespoons butter, softened
1/2 cup chunky style peanut butter, room temperature
3/4 cup confectioners' sugar, sifted
Makes: Approximately 30 candy centers.
instructions
Cut butter in small pieces and put in small saucepan over low heat. Add peanut butter and stir until melted. Remove from heat. Stir in confectioners’ sugar, blending well. Add more confectioners’ sugar, as necessary, to form a pliable mass. Wrap in plastic and refrigerate for about an hour. Use filling as a candy center for dipping, or as a center between two layers of coating.
Source: Cupcake Fun
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups firmly packed brown sugar
6 tablespoons butter, softened
3/4 cup peanut butter
2 eggs
1 teaspoon clear vanilla extract
1 cup milk
Makes: About 24 standard cupcakes or 4 Mini Tasty-Fill cakes.
instructions
Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, cream butter, sugar and peanut butter with electric mixer until smooth. Add eggs and vanilla; mix well. Alternately add flour mixture and milk to butter mixture; mix well. Spoon into baking cups. Bake 22-24 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.
MENU :
Cupcakes
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups firmly packed brown sugar
6 tablespoons butter, softened
3/4 cup peanut butter
2 eggs
1 teaspoon clear vanilla extract
1 cup milk
Makes: About 24 standard cupcakes or 4 Mini Tasty-Fill cakes.
instructions
Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, cream butter, sugar and peanut butter with electric mixer until smooth. Add eggs and vanilla; mix well. Alternately add flour mixture and milk to butter mixture; mix well. Spoon into baking cups. Bake 22-24 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.
Source: Cupcake Fun
Ingredients:
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter or margarine
1 3/4 cups granulated sugar
2 eggs
1 teaspoon pure vanilla extract
1/4-1/2 teaspoon mint extract, as desired
1 1/4 cups milk
Makes: About 18 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 350°F. Sift together flour, baking powder and salt. Set aside. Cream butter and sugar together until light and fluffy. Add eggs, vanilla and mint extracts to butter mixture. Add flour mixture alternately with milk, beating well after each addition. Continue beating one minute. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating
MENU :
Cupcakes
Ingredients:
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter or margarine
1 3/4 cups granulated sugar
2 eggs
1 teaspoon pure vanilla extract
1/4-1/2 teaspoon mint extract, as desired
1 1/4 cups milk
Makes: About 18 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 350°F. Sift together flour, baking powder and salt. Set aside. Cream butter and sugar together until light and fluffy. Add eggs, vanilla and mint extracts to butter mixture. Add flour mixture alternately with milk, beating well after each addition. Continue beating one minute. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating
Source: Cupcake Fun
Ingredients:
1 pkg (16 ounces) frozen raspberries packed in sugar thawed
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
Makes: About 2 cups of filling.
instructions
Drain raspberries, reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir thawed raspberries into cooled mixture. Fill cupcake
MENU :
Filling
Ingredients:
1 pkg (16 ounces) frozen raspberries packed in sugar thawed
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
Makes: About 2 cups of filling.
instructions
Drain raspberries, reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir thawed raspberries into cooled mixture. Fill cupcake
Source: Cupcake Fun
Ingredients:
1 cup (2 sticks) butter, softened
1 1/4 cups granulated sugar
4 eggs
1 teaspoon pure vanilla extract
2 3/4 cups sifted cake flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup milk
1 pkg (10 ounces) frozen raspberries in syrup thawed
Makes: About 18 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 350°F. Spray pan with vegetable pan spray or line with baking cups. In medium bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla; mix well. Combine flour and baking powder. Alternately add flour mixture and milk, mixing well after each addition. Fold in raspberries. Spoon batter into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
MENU :
Cupcakes
Ingredients:
1 cup (2 sticks) butter, softened
1 1/4 cups granulated sugar
4 eggs
1 teaspoon pure vanilla extract
2 3/4 cups sifted cake flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup milk
1 pkg (10 ounces) frozen raspberries in syrup thawed
Makes: About 18 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 350°F. Spray pan with vegetable pan spray or line with baking cups. In medium bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla; mix well. Combine flour and baking powder. Alternately add flour mixture and milk, mixing well after each addition. Fold in raspberries. Spoon batter into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Source: Cupcake Fun
Ingredients:
1 cup sugar
1/2 cup butter or margarine, softened
2 eggs, slightly beaten
1/4 cup milk
3 ounces unsweetened chocolate, melted
3/4 teaspoon clear vanilla extract
1/8 teaspoon orange oil
2/3 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Makes: About 12 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 350°F. In mixer bowl, cream butter and sugar. Add eggs, milk, chocolate, vanilla, and orange oil, mixing after each addition. Add flour, baking powder and salt; mix just until blended. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
MENU :
Cupcakes
Ingredients:
1 cup sugar
1/2 cup butter or margarine, softened
2 eggs, slightly beaten
1/4 cup milk
3 ounces unsweetened chocolate, melted
3/4 teaspoon clear vanilla extract
1/8 teaspoon orange oil
2/3 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Makes: About 12 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 350°F. In mixer bowl, cream butter and sugar. Add eggs, milk, chocolate, vanilla, and orange oil, mixing after each addition. Add flour, baking powder and salt; mix just until blended. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Source: Cupcake Fun
Ingredients:
3 cups cake flour sifted
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter or margarine softened
1 3/4 cups granulated sugar
2 eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups milk
Makes: Each cupcake serves 1.
instructions
1. Preheat oven to 350°F.
2. Line pan with baking cups.
3. Sift together flour, baking powder and salt; set aside.
4. In large bowl, cream butter and sugar with electric mixer until light and fluffy.
5. Add eggs and vanilla; mix well.
6. Add flour mixture alternately with milk, beating well after each addition.
7. Continue beating one minute.
8. Pour into prepared cups.
9. Bake 18-20 minutes or until toothpick inserted into center of cupcake comes out clean.
10. Cool 10 minutes.
11. Turn out onto cooling rack; cool completely.
MENU :
Cupcakes
Ingredients:
3 cups cake flour sifted
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter or margarine softened
1 3/4 cups granulated sugar
2 eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups milk
Makes: Each cupcake serves 1.
instructions
1. Preheat oven to 350°F.
2. Line pan with baking cups.
3. Sift together flour, baking powder and salt; set aside.
4. In large bowl, cream butter and sugar with electric mixer until light and fluffy.
5. Add eggs and vanilla; mix well.
6. Add flour mixture alternately with milk, beating well after each addition.
7. Continue beating one minute.
8. Pour into prepared cups.
9. Bake 18-20 minutes or until toothpick inserted into center of cupcake comes out clean.
10. Cool 10 minutes.
11. Turn out onto cooling rack; cool completely.
Source: Cupcake Fun
Ingredients:
1 pkg (16 ounces) frozen sliced strawberries , packed in sugar and thawed
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
Makes: 2 cups of filling.
MENU :
Filling
Ingredients:
1 pkg (16 ounces) frozen sliced strawberries , packed in sugar and thawed
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
Makes: 2 cups of filling.
Strawberry Cupcakes
Ingredients:
1 cup (2 sticks) butter, softened
1 1/4 cups granulated sugar
4 eggs
1 teaspoon pure vanilla extract
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 cup milk
1 pkg (10 ounces) frozen strawberries in syrup thawed
Makes: About 18 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 350°F. In medium bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla; mix well. Combine flour and baking powder. Alternately add flour mixture and milk, mixing well after each addition. Fold in strawberries. Pour batter into prepared pan. Bake 17-20 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Source: Cupcake Fun
Ingredients:
1 pkg (18.25 ounces) white cake mix (no pudding in the mix)
1 1/4 cups water
2 tablespoons vegetable oil
3 egg whites
1 tablespoon lemon zest grated
1 tablespoon fresh lemon juice
Makes: About 24 standard cupcakes or 5 Mini Tasty-Fill cakes.* Each cupcake serves 1.
instructions
Preheat oven to 350°F. Line standard muffin pan with baking cups.
In large bowl, combine cake mix, water, oil and egg whites; beat with electric mixer 2 minutes.
Add lemon zest and juice; mix until well blended. Spoon into baking cups.
Bake 20-22 minutes or until toothpick inserted comes out clean.
Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.
MENU :
Cupcakes
Ingredients:
1 pkg (18.25 ounces) white cake mix (no pudding in the mix)
1 1/4 cups water
2 tablespoons vegetable oil
3 egg whites
1 tablespoon lemon zest grated
1 tablespoon fresh lemon juice
Makes: About 24 standard cupcakes or 5 Mini Tasty-Fill cakes.* Each cupcake serves 1.
instructions
Preheat oven to 350°F. Line standard muffin pan with baking cups.
In large bowl, combine cake mix, water, oil and egg whites; beat with electric mixer 2 minutes.
Add lemon zest and juice; mix until well blended. Spoon into baking cups.
Bake 20-22 minutes or until toothpick inserted comes out clean.
Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.
Ingredients:
2/3 cup dark brown sugar
1 egg
1 cup butter , softened
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon ginger
Makes: About 6-7 dozen cookies.
instructions
Preheat oven to 375°F.
In mixer bowl cream butter, sugar and egg until fluffy.
Add flour and remaining ingredients. Mix until dough is smooth and just combined.
Shape dough into small logs and place in Cookie Master Plus.
Using desired disk, press shapes onto ungreased cookie sheet.
Bake 8-10 minutes or until edges turn slightly brown.
Cool on cookie sheet on cooling rack 2 minutes.
Remove from cookie sheet and cool completely on rack.
MENU :
Cookies
2/3 cup dark brown sugar
1 egg
1 cup butter , softened
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon ginger
Makes: About 6-7 dozen cookies.
instructions
Preheat oven to 375°F.
In mixer bowl cream butter, sugar and egg until fluffy.
Add flour and remaining ingredients. Mix until dough is smooth and just combined.
Shape dough into small logs and place in Cookie Master Plus.
Using desired disk, press shapes onto ungreased cookie sheet.
Bake 8-10 minutes or until edges turn slightly brown.
Cool on cookie sheet on cooling rack 2 minutes.
Remove from cookie sheet and cool completely on rack.
Source: Cupcake Fun
Ingredients:
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon ground
1/2 teaspoon ginger ground
1/4 teaspoon cloves
1/2 teaspoon salt
2 eggs
3/4 cup milk
1 teaspoon pure vanilla extract
1/3 cup butter melted
Makes: About 12 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 325°F. In large bowl, combine flour, sugar, baking powder, cinnamon, ginger, cloves and salt. In separate bowl, beat eggs with milk and vanilla; stir in melted butter. Add all at once to flour mixture; stir just until moistened. Fill prepared pans. Bake 15-18 minutes or until cupcake springs back when lightly touched. Cool completely on rack.
MENU :
Cupcakes
Ingredients:
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon ground
1/2 teaspoon ginger ground
1/4 teaspoon cloves
1/2 teaspoon salt
2 eggs
3/4 cup milk
1 teaspoon pure vanilla extract
1/3 cup butter melted
Makes: About 12 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 325°F. In large bowl, combine flour, sugar, baking powder, cinnamon, ginger, cloves and salt. In separate bowl, beat eggs with milk and vanilla; stir in melted butter. Add all at once to flour mixture; stir just until moistened. Fill prepared pans. Bake 15-18 minutes or until cupcake springs back when lightly touched. Cool completely on rack.
Sumber : resipi citarasawan
Bahan A
250gm mentega
1/3 cawan gula kaster
3 biji kuning telur
1/2 tsp esen vanila
Bahan B
2 1/4 cawan tepung gandum
1/2 tsp garam halus
Bahan C (Untuk Tabur)
2 tbsp mentega dicairkan
1/2 cawan jem raspberry
1/4 cawan gula perang halus
1 cawan kelapa kering
1/2 cawan hirisan badam
Loyang yang mempunyai cutter
Cara-cara :
1. Panaskan oven 150C.
2. Pukul bahan A hingga sebati, masukkan telur dan esen vanila. Gaul rata.
3. Masukkan bahan B dan gaul sebati, uli menjadi doh. Bungkus doh dengan plastik dan simpan sekejap di dalam peti sejuk.
4. Alas loyang dengan kertas dan griskan. Ambil doh dan tekan ke dasar loyang, ratakan dan letak cutter diatasnya. Tekan cutter hingga ke dasar.
5. Bakar selama 30 minit hingga kekuningan. Keluarkan cutter dan sapu tipis jem raspberry di atasnya. renjiskan dengan mentega cair dan tabur dengan bahan C yang lain.
6. Bakar semula selama 20 minit hingga bahagian atas kekuningan.
7. Sejukkan dahulu sebelum dipotong.
MENU :
Cookies
Bahan A
250gm mentega
1/3 cawan gula kaster
3 biji kuning telur
1/2 tsp esen vanila
Bahan B
2 1/4 cawan tepung gandum
1/2 tsp garam halus
Bahan C (Untuk Tabur)
2 tbsp mentega dicairkan
1/2 cawan jem raspberry
1/4 cawan gula perang halus
1 cawan kelapa kering
1/2 cawan hirisan badam
Loyang yang mempunyai cutter
Cara-cara :
1. Panaskan oven 150C.
2. Pukul bahan A hingga sebati, masukkan telur dan esen vanila. Gaul rata.
3. Masukkan bahan B dan gaul sebati, uli menjadi doh. Bungkus doh dengan plastik dan simpan sekejap di dalam peti sejuk.
4. Alas loyang dengan kertas dan griskan. Ambil doh dan tekan ke dasar loyang, ratakan dan letak cutter diatasnya. Tekan cutter hingga ke dasar.
5. Bakar selama 30 minit hingga kekuningan. Keluarkan cutter dan sapu tipis jem raspberry di atasnya. renjiskan dengan mentega cair dan tabur dengan bahan C yang lain.
6. Bakar semula selama 20 minit hingga bahagian atas kekuningan.
7. Sejukkan dahulu sebelum dipotong.
Source: Cupcake Fun
Ingredients:
2 cups (12 ounces) semi sweet chocolate chips divided
3/4 cup (1 1/2 sticks) butter or margarine
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon mint extract
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups water
Makes: About 18 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 350°F. Melt 1 cup chocolate chips and butter together either in microwave oven or on top of range over low heat. Stir until chocolate is completely melted. Pour into electric mixer bowl. Add sugar; beat until well blended. Beat in eggs, one at time. Add vanilla. Stir in 1/2 cup flour, baking soda and salt; mix well. Add remaining flour and water; mix until smooth. Fold remaining cup of chocolate chips into batter. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
MENU :
Cupcakes
Ingredients:
2 cups (12 ounces) semi sweet chocolate chips divided
3/4 cup (1 1/2 sticks) butter or margarine
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon mint extract
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups water
Makes: About 18 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 350°F. Melt 1 cup chocolate chips and butter together either in microwave oven or on top of range over low heat. Stir until chocolate is completely melted. Pour into electric mixer bowl. Add sugar; beat until well blended. Beat in eggs, one at time. Add vanilla. Stir in 1/2 cup flour, baking soda and salt; mix well. Add remaining flour and water; mix until smooth. Fold remaining cup of chocolate chips into batter. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Source: Cupcake Fun
Ingredients:
2 cups all-purpose flour unsifted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter or margarine room temperature
2 cups sugar
3 eggs
1 teaspoon pure vanilla extract
1 1/2 cups milk
3 ounces unsweetened chocolate melted
Makes: About 24 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 350°F. Combine flour, baking powder, soda and salt. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla; beat thoroughly. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Add melted chocolate and beat thoroughly. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating
MENU :
Cupcakes
Ingredients:
2 cups all-purpose flour unsifted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter or margarine room temperature
2 cups sugar
3 eggs
1 teaspoon pure vanilla extract
1 1/2 cups milk
3 ounces unsweetened chocolate melted
Makes: About 24 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 350°F. Combine flour, baking powder, soda and salt. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla; beat thoroughly. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Add melted chocolate and beat thoroughly. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating
Source: Cupcake Fun
Ingredients:
1 1/2 cups butter room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon pure vanilla extract
3/4 teaspoon no-color almond extract
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
Makes: Makes about 24 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 350°F.
In mixer bowl cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla and almond flavor.
Mix flour with baking powder and salt.
Add flour mixture alternately with milk, starting with the flour.
Pour into prepared pans.
Bake 20-25 minutes or until toothpick inserted comes out clean.
Cool 10 minutes in pan on rack; remove and cool completely before decorating.
MENU :
Cupcakes
Ingredients:
1 1/2 cups butter room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon pure vanilla extract
3/4 teaspoon no-color almond extract
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
Makes: Makes about 24 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 350°F.
In mixer bowl cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla and almond flavor.
Mix flour with baking powder and salt.
Add flour mixture alternately with milk, starting with the flour.
Pour into prepared pans.
Bake 20-25 minutes or until toothpick inserted comes out clean.
Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Source: Cupcake Fun
Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
4 squares unsweetened chocolate chopped
1 1/2 cups (3 sticks) butter cut into pieces
1 1/2 cups granulated sugar
4 eggs lightly beaten
2 teaspoons clear vanilla extract
2 cups pecans chopped (optional)
Makes: Each cupcake serves 1. Makes about 20 standard cupcakes or 4 Mini Tasty-Fill cakes.
instructions
Preheat oven to 350°F.
Line standard muffin pan with baking cups.
In medium bowl, combine flour and salt.
In small heavy saucepan or microwave-safe bowl, melt butter and chocolate; stir until blended.
In large bowl, combine chocolate mixture with sugar; mix well.
Whisk in eggs and vanilla.
Add flour mixture to chocolate mixture; mix until blended.
If desired, stir in nuts.
Distribute brownie mixture evenly into baking cups.
Bake 18-20 minutes or until toothpick inserted comes out clean.
Cool cupcakes in pan on cooling rack for 5-8 minutes.
Remove cupcakes from pan; cool completely
MENU :
Cupcakes
Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
4 squares unsweetened chocolate chopped
1 1/2 cups (3 sticks) butter cut into pieces
1 1/2 cups granulated sugar
4 eggs lightly beaten
2 teaspoons clear vanilla extract
2 cups pecans chopped (optional)
Makes: Each cupcake serves 1. Makes about 20 standard cupcakes or 4 Mini Tasty-Fill cakes.
instructions
Preheat oven to 350°F.
Line standard muffin pan with baking cups.
In medium bowl, combine flour and salt.
In small heavy saucepan or microwave-safe bowl, melt butter and chocolate; stir until blended.
In large bowl, combine chocolate mixture with sugar; mix well.
Whisk in eggs and vanilla.
Add flour mixture to chocolate mixture; mix until blended.
If desired, stir in nuts.
Distribute brownie mixture evenly into baking cups.
Bake 18-20 minutes or until toothpick inserted comes out clean.
Cool cupcakes in pan on cooling rack for 5-8 minutes.
Remove cupcakes from pan; cool completely
Source: Cupcake Fun
Ingredients:
3 cups cake flour sifted
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups granulated sugar
2/3 cup butter or margarine
2 eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups milk
Makes: About 12 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 350°F. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
MENU :
Cupcakes
Ingredients:
3 cups cake flour sifted
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups granulated sugar
2/3 cup butter or margarine
2 eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups milk
Makes: About 12 standard cupcakes. Each cupcake serves 1.
instructions
Preheat oven to 350°F. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Cappuccino Chocolate Chunk Muffins
Bahan-bahan
1 1/2 cawan tepung serbaguna
3/4 cawan gula perang (halus)
100gm coklat masakan (diparut kasar)
100gm walnut/pecans , dicincang kasar
50gm serbuk koko, dicampur dgn 1 tbsp air panas, kacau rata
1 tsp baking powder
1/2 tsp serbuk kayu manis
1/4 tsp garam
3/4 cawan susu segar
2 tbsp cappuccino/coffee emulco
1/4 cawan mentega, dicairkan
1 biji telur - dipukul sedikit
Hiasan : walnut/pecans/choc chips atau coklat ganache
Cara-cara :
1. Panaskan oven pada suhu 180c. Sediakan acuan muffin.
2. Satukan tepung, gula, coklat parut, walnut, baking powder, serbuk kayu manis dan garam. Gaul rata.
3. Masukkan susu cair, cappuccino emulco, koko, kaup balikkan sehingga sebati. Kemudian masukkan mentega cair dan telur, pukul sekejap dengan hand mixer.
4. Tuangkan 3/4 adunan ke dalam acuan muffin. Taburkan walnut/pecans atau coklat chips.
5. Bakar selama 25 - 30 minit.
6. Jika suka boleh dihias dengan coklat ganache.
Source: Cupcake Fun
Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
4 eggs
1 cup vegetable oil
4 cups (approx. 1 lb) carrots freshly shredded
2/3 cup nuts chopped
Makes: About 2 1/2 dozen standard cupcakes or 8 Mini Tasty-Fill cakes. Each cupcake serves 1.
instructions
Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, combine flour, sugar, cinnamon and baking soda; mix well.
In large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well. Add flour mixture to egg mixture; mix well. Fold in carrots and nuts. Spoon into baking cups.
Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.
Do not use pre-shredded carrots.
Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.
MENU :
Cupcakes
Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
4 eggs
1 cup vegetable oil
4 cups (approx. 1 lb) carrots freshly shredded
2/3 cup nuts chopped
Makes: About 2 1/2 dozen standard cupcakes or 8 Mini Tasty-Fill cakes. Each cupcake serves 1.
instructions
Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, combine flour, sugar, cinnamon and baking soda; mix well.
In large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well. Add flour mixture to egg mixture; mix well. Fold in carrots and nuts. Spoon into baking cups.
Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.
Do not use pre-shredded carrots.
Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.
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