Grape Cheese Tart..

Resipi:

BAHAN:

Sweet Pastry

200 gm mentega

100gm gula icing

1/4 sudu essen vanila

1 biji telor

420 gm Tepong Gandum

1 sudu besar Tepong Susu

CARA:

Pukul mentega bersama gula icing sehingga lembut, masukkan essen vanilla.

Masukkan telor putar lagi sampai gebu.

Masukkan tepong gandum dan tepong susu, gaul sehingga sebati.

Canaikan dan masukkan kedalam acuan.

Bakar sebentar...kira2 setengah masak... Suhu 170 darjah.

Filling:

250 gm Cream cheese

150gm susu pekat manis

3 biji telor(asing kan putih dan kuningnya)

sedikit cream of tartar

1 sudu makan gula

CARA:

Pukul putih telor sampai kembang dan pekat, masukkan cream of tartar, gaul lagi sehingga rata. Kemudian masukkan gula, gaul sampai lembut dan gebu... ketepikan.

Pukul cream cheese sehingga lembut, kemudian masukkan susu pekat manis dan telor kuning. Gaul lagi sehingga rata. Campurkan bahan putih telor tadi dan pukul perlahan-lahan sehingga sebati. Kemudian tuangkan kedalam pastry yang telah di masak tadi. Susun buah di atas nya...

Bakar pada suhu 180 darjah selama 25 - 30 minit atau sehingga masak...

BAHAN HIASAN

Buah anggur (seedless grape)

PAU Ayam

Bahan-bahan

• 250g (2 1/2 cwn) tpg pau diayak ( tpg gandum pun bleh)
• 3g (3/4 sudu teh) yis kering
• 2g (1/2 sudu teh) baking powder
• 50g (4 sudu makan) gula castor
• 20g (1 sudu makan) lemak sayuran
• 2g (1 sudu teh) bread softener
• 1/2 cawan air suam

Cara-cara

1. Satukan tepung, yis, baking powder, bread softener didalam mangkuk adunan.
2. Uli sebati dengan memasukkan air suam sedikit demi sedikit.
3. Masukkan lemak sayuran, uli lagi sehingga doh tidak melekat/licin
4. ***Jika menggunakan Bread Maker, masukkan mengikut turutan, air suam, yis, tepung pau, baking powder, gula castor, bread softener dan lemak sayuran kemudian pilih menu dough dan tekan start
5. Biarkan doh selama 10 minit pada suhu suam.
6. ***Jika menggunakan Bread maker, biarkan doh didalam bread maker selama 10 minit sahaja, tak perlu tunggu sehingga masa tamat (1 1/2 jam)
7. Bahagikan doh kepada 10 bahagian
8. Masukkan inti dan tutup kemas.
9. Letakkan setiap pau diatas kertas empat segi (2" x 2 ") dan susun didalam pengukus.
10. ***untuk inti, bolehlah menggunakan inti apa saja, mengikut kesukaan.
11. Rehatkan pau selama 45 minit didalam kukusan.
12. Untuk mengukus, didihkan air didalam periuk pengukus. Bila air mendidih, barulah diletakkan kukusan yang berisi pau tadi. Kukus pau selama 10 minit.
13. ***Tips : Air perlu lah betul2 panas/mendidih untuk mengukus pau bagi mendapatkan pau yg lembut dan gebu dan utk pau yg sentiasa panas dan lembut, letakkan dlm rice cooker di atas nasi (jika mempunyai rice cooker yg ade pengukus).

Spiral Puff Ubi Keledek..

Resipi

Bahan:

2-3 biji Ubi keledek...
2 keping puff pastry
1 egg

Cara:
Rebus ubi sehingga lebut dan lecekkan sehalus-halusnya.

Ambik 1 keping puff pastry, potong memanjang.

Isikan inti ubi keledek dan gulung perlahan-lahan dgn mengunakan sedikit air sebagai pelekat.

Buatlah seperti spiral dan tekan dgn jari untuk menyambongkan gulungan seterusnya sehingga habis.

Sapu dengan sedikit telor kuning di atas dan bakar pada suhu 180 darjah selama 15 minit sehingga masak.

Apple Galette

For the dough:

• 1 cup (120 g) unbleached all-purpose flour
• 1/2 teaspoon granulated sugar
• 1/8 teaspoon salt
• 6 tablespoons (3 oz., or 84 g) unsalted butter, frozen, cut into 1/2″ pieces
• 3 1/2 tablespoons chilled water

For the filling:

• 2 pounds apples (I used one Fuji, one Braeburn), peeled, cored and sliced (save the peels and cores)
• 3 tablespoons sugar

For the glaze:

• 1/2 cup (100 g) granulated sugar

The procedure:

Make the dough first: sift together the flour, sugar and salt in a large bowl. Cut in the frozen butter cubes with your preferred method of choice; I used a pastry blender, then my fingertips (though a food processor or two knives would work just as well). Make sure that you do this rather quickly, you want to keep the butter as cold as possible to insure a light, flaky pastry dough. No need to blitz the heck out of the butter; just cut it in until the biggest pieces are about the size of large peas.

Add the chilled water one tablespoon at a time, stirring with your other hand, just until the dough just holds together (you might not need all the water, depending on your flour and the humidity of your kitchen). Dump the dough out on a mat and pat into a circle about 1.5″ inches thick. Double-wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes (or up to 2 days).

After the chilling period, take the dough out and let it sit on the counter for 10 minutes; this allows the dough to soften slightly so that when you roll it out, it doesn’t break into a million pieces on you (trust me this has happened to me and it’s not fun nor pretty). Roll out the dough on a lightly floured mat into a 14″ circle, about 1/8″ thick. Using a pastry brush, dust off the excess flour. Carefully transfer the dough to a sheet of parchment paper-lined baking sheet.

Preheat the oven to 400 F (205 C).

To fill the tart, overlap the sliced apples on top of the dough in a ring 2 inches from the edge and continue towards the center. To complete the tart, fold over the edges of the dough. It doesn’t have to look perfect, the beauty of a galette lies in its rusticity.

Sprinkle 1 tablespoon of sugar over the dough edge and 2 tablespoons of sugar over the apples. Use more or less sugar to your preference.

Place the baking sheet in the center of the oven and bake the galette for 45 minutes, or until the apples are soft and have slightly browned edges. Try to rotate the tart every 15 minutes to ensure even browning of the crust.

While the tart is baking, you can work on the glaze; place the reserved peels and cores in a large saucepan with the sugar. Pour enough water into the saucepan just so it barely covers the peels and sugar and simmer for 25 minutes. Strain the apple-infused syrup through cheesecloth and set aside. Your kitchen will smell amazing at this point.

When the tart is done baking, remove from the oven and slide it (parchment and all) off the baking sheet and onto a cooling rack. Let it cool for at least 20 minutes before brushing glaze over the tart.

Slice and serve immediately, alone or alongside a scoop of vanilla ice cream if you’re feeling decadent.

Snicker CHEESE Cake

Recipe:

Crust

* 150 gm Digestive biscuits, dihancurkan ( kita guna biskut OREO)

* 70 gm Butter, dicairkan

Cheesecake Filling

* 500 gm cream cheese

* 1/4 cup castor sugar

* 2 (A) eggs

* 1tsp vanilla essence

* 3 snickers bar ( 1 batang dipotong 4 bahagian. kemudian dipotong kecik2)

Topping

Choc Ganache

* 150 gm whip cream

* 200 gm Dark Choc

* 100 gm peanuts, roasted, chopped

Cara-cara

1. Prepare crust. Chill in fridge
2. Beat cream cheese and sugar
3. Add eggs and vanilla essence
4. Spoon enough cheesecake batter to cover the crust.
5. Place cut up snickers into cheesecake batter. Press it down to avoid air bubbles.
6. Spoon the rest of the cheesecake batter on top and bake150 C for 20-25 mins
7. Once cool place in fridge until ready to use
8. Prepare choc ganache. Double boil whip cream and dark choc until thicken
9. Remove cheesecake from fridge and let it come down to room temperature.
10. Spoon choc ganache and sprinkle with chopped peanuts

Garlic Sprial Bread..

Ingredients:

Plain Flour - 1.5 cups
Warm Water- 1/2 cup + 1 tbsp
Yeast - 1/2 tbsp
Salt - 1tsp
Sugar - 1 tbsp
Olive Oil - 1 tbsp + 1 tsp

For Garlic Spread:
Salted butter, at room temperature - 6 tbsp
Minced garlic - 2 tbsp
Chopped coriander leaves - 2 tbsp

How I Made It:

1. Mix flour, yeast, warm water, salt and sugar together until you get a smooth, slightly stick dough.

2. Add oil to your fingertips and knead until the dough springs back when you press with your fingers - about 4-5 mins.

3. Wrap in cling film and allow to double by keeping in a warm place for about 45 mins. Meanwhile, make the garlic spread by simpy mixing all the ingredients.

4. Grease a baking pan or loaf tin with olive oil. I used my Pyrex loaf pan which was the perfect size for 8 mini garlic rolls.

5. Knock down the air in the dough and divide the dough into two equal portions.

6. Transfer one portion of the dough to a floured surface and roll gently into a rough

rectangle of 1/2" thickness. Apply more flour sparingly if sticky.

7. Spread about 2 tbsp of garlic spread on one side.

8. Roll from one end gently and firmly.

9. Cut into half and then each half again into two halves to get 4 equal portions.

10. Now place the rolls with the cut side up in the greased pan.
Repeat the same procedure for the remaining dough.

11. Spread a little milk on the rolls and add sesame seeds on top.

12. Allow to rise for another 20 minutes. In the mean time preheat the oven to 180C / 375F.

13. Bake for about 30 mins until the top is golden brown.

DONUT

Suasana sejuk d subuh hari Selasa....so bangun pagi menguli doh nak buat donut untuk buat bekal anak2 g sekolah...

BAHAN-BAHANNYA :-)

3 cawan tepung gandum

3 camca besar susu tepung
3 camca besar gula halus
3 camca besar lemak sayur (shortening)
200 ml air suam*
2 camca teh instat yeast*(*disatukan dan biar berbuih)
Sedikit lagi air (extra)

CARA MEMBUATNYA :-)

1. Satukan tepung gandum, susu tepung, gula halus, lemak sayur dan garam. Kacau rata. Tuang bancuhan yeast + air suam dan gaul rata hingga menjadi doh, jika tak cukup air, tambah dengan sedikitlagi air. Uli hingga licin dan tidak melekat di mangkuk adunan.
2. Canai doh tadi dan terap dengan acuan donut, alih ke dalam dulang yang telah ditabur sedikit tepung, buat hingga siap. Biarkan 30 minit hingga naik.
3. Goreng dalam minyak sederhana panas hingga kuning keemasan, angkat, toskan dan letak atas paper towel. Gaul donat dengan gula halus atau hias ikut suka.

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