Kek Dalam Bekas

                                                                   Cheesekut

                                                         Oreo Cheese Cake No Bake

                                                                        Triffle

                                                                 Kek Tiramisu

Kuih Muih

                                                     Terembas AKA Belimbing

Brownies

                  Brownies Chocolate Fudge

                           Brownies Oreo

                    Congo Bar Tanpa Kacang

                   Brownies Chewy Goowy

                                Congo Bar

Brownies Chewy Gooey With Choc. Filing &                            Sos Butterscotch

Cupcake

                         Hokaido Cupcake

      Red Velvet ( belum masok dalam oven )

                            Green Velvet

           Red Velvet ( belum letak toping )

          Red Velvet (selepas letak toping )

                         Hokaido Cupcake

             Cupcake Coklat ( Kek Coklat )

                      Cupcake Red Velvet

Cupcake Oreo

Cupcake Carrot ( Kek Carrot )

Cream Puff

Japanese Crispy Cream Puff

Mula-mula kita sediakan Kastard dahulu. Krim kastard ni kita kena sediakan lebih awal supaya bila puff kita siap, kastard kita dah dingin. Krim Puff ni sedap kalau kita makan dingin kerana taklah terasa muak.

Sebelum tu ita nak bagi tau bahawa sukatan Krim Kastard ni agak banyak boleh buat 2 adunan Krim Puff. Jika nak buat 1 adunan resepi Krim Puff di bawah, resepi krim kastard ni boleh lah buat 1/2 adunan sahaja.

Tapi kastard ni kalau buat 1 adunan pun tak apa sebab ia boleh di simpan dalam peti ais. Cuma jangan campurkan dengan Whipping Crem dahulu. Whipping Cream kita campurkan bila kita dah nak letakkan ia  dalam puff kita nanti.

Macam mana... faham kan??

Ok kita mulakan sekarang

Krim Kastard
Bhn2

1/2 cawan tepung gandum ~ 85 gm

1 1/2 sudu makan tepung kastard atau tepung jagung ~ tambah

1/2 cawan gula ~ tambah lagi anggaran 2 sudu besar

4 biji kuning telur

3 cawan susu ~ boleh guna susu segar atau susu cair

30 gm butter

1 sudu teh esen vanilla

Secubit garam

Non Dairy Whipping Cream secukupnya.

Cara2

Ayakkan tepung terlebih dahulu. Satukan tepung dan gula dalam satu bekas. Masukkan 4 biji kuning telur dan 1 cawan susu. Kacau hingga adunan sebati. Masukkan semua baki susu, secubit garam dan esen vanilla. Kacau rata. Panaskan atas dapur dengan api sederhana hingga adunan pekat. Sentiasa kacau supaya adunan tidak hangit dan berkerak di dasar. Bila ia dah meletup-letup segera tutup api. Tambahkan butter dan kacau hingga adunan menjadi licin dan berkilat. Biarkan ia sejuk. Simpan dalam bekas bertutup atau balut bekas dengan plastik dan simpan dalam peti ais hingga ia dingin.

Adunan ini dapat agak banyak. Ia boleh terus di gunakan jika kita inginkan rasa kastard. Tapi jika inginkan rasa yang sedikit creamy, macam Cream Puff Beard Papa's boleh lah kita campurkan dengan Non Dairy Whipping Cream caranya:

Ambil 1 cawan Non Dairy Whipping Cream, pukul hingga mengental. Kemudian campurkan ke dalam Cream kastard kita tadi. Kaup balik hingga adunan sebati Jika adunan berketul, masukkan dalam mixer dan pukul sekejap aje anggaran ia sebati dan kental.

Sekarang kita boleh lah sediakan pula Pai Shuu Crust.

Pai Shuu Crust

Bhn2

50 gm butter

1/3 cawan gula icing

1/3 cawan Tepung naik sendiri / Self Raising Flour ~ jika tak ada gunakan tepung gandum dan campurkan dengan 1/2 sudu teh baking powder

Cara2

Cairkan butter. Dalam satu bekas satukan tepung dan gula icing kemudian ayak. Bila butter dah mencair, tuangkan dalam adunan tepung dan gula. Berhati-hati kerana butter panas. Segera kacau adunan dengan garfu hingga sebati dan menjadi doh yang lembut. Tutup dengan plastik supaya doh tidak kering. Sekarang bolehlah kita mulakan proses untuk membuat Puff.

Puff Pastry

Bhn2

120 gm butter

3/4 cawan air

1 1/3 cawan tepung ~ 170 gm di ayak

5 biji telur ~ berat telur 60 gm sebiji atau timbang telur seberat 300 gm untuk 5 biji

1/4 sudu teh garam

1 sudu teh gula ~ nak letak boleh tak letak pun ok!

Cara2

Dalam satu periuk kecil, satukan butter yang di potong kiub bersama garam, gula dan air. Panaskan atas dapur hingga ia mendidih. Bila dah mendidih, segera alihkan dari api atau tutup api. Dengan segera tuangkan tepung yang telah di ayak tadi. Kacau dengan senduk kayu hingga adunan menjadi doh yang lembut. Panaskan semula atas dapur dengan api yang sederhana dan terus kacau hingga  dasar periuk terbentuk kepingan-kpingan nipis. Tutup api dan masukkan telur ~ sebelum tu telur hendaklah di pukul dahulu hingga rata. Tuangkan telur sedikit-sedikit dan terus kacau hingga adunan menjadi licin dan sebati.

Masukkan adunan ini ke dalam piping bag. Jika ada nozel boleh letak nozel jika tak de potong aje bucunya.

Panaskan oven terlebih dahulu ~ 15 minit sebelum adunan di bakar. Suhu 210 ~ 220 bergantung kepada kepanasan oven masing-masing. Guna api atas dan bawah dan jika  oven ada kipas boleh hidupkan kipasnya, jika tiada tak mengapa.

Sediakan dulang pembakar. Lapik dulang dengan baking paper.

Paipkan adunan atas dulang pembakar. Biarkan ia agak meninggi sedikit. Jarakkan sedikit kerana adunan akan mengembang 2 kali ganda. Taburkan Pai Shuu Crust di atasnya. Dengan segera masukkan ke dalam oven. Bakar pada suhu 210 C selama 20 ~ 25  minit sehingga permukaannya kuning keemasan. Turunkan suhu kepada 100 C dan bakar lagi selama 15 ~ 20 minit. Jika puff dan nampak coklat masa pembakaran 20 minit pertama tadi, tutup api atas, hanya guna api bawah  untuk membakar lagi pada 20 minit kedua.

Keluarkan puff dan letakkan atas redai hingga ia sejuk. Untuk dapatkan puff yang naik membuncit tinggi, selepas di paipkan atas dulang pembakar jangan berlengah lagi, terus bakar supaya doh tidak turun.

Tunggu puff benar-benar sejuk barulah di paipkan Cream Custard di dalamnya. Untuk paipkan Cream Custard, masukkan Cream Custard dalam paiping bag. Cucukkan ke dalam puff dan picitkan hingga ia penuh dan terkeluar sedikit.

Pai Shuu Cream Puff

Cream Puff Pastry (Choux) 20~24 large

120 g butter

3/4 cup water

1 1/3 cup plain flour, sifted (must be sifted)

5 eggs (60g each egg)

1/4 tsp salt

1 tsp sugar

Custard Cream:

1/2 cup flour

1/2 cup sugar

4 egg yolks

3 cups milk

30g real butter

1/2 or 1 vanilla bean OR Vanilla extract

+/- a cup of whipped fresh cream

Pai-Shuu Crust:

30g butter

1/3 cup icing sugar (powdered sugar)

1/3 cup SR flour    (OR plain flour with 1/2 tsp baking powder (or a pinch bicarb soda))

STEP 1:  Make Custard Cream several hours before or the day before

STEP 2:  Prepare Pai-Shuu Crust Dough if desired

STEP 3:  When everything's ready, make the Cream Puff Shells

STEP 4:  When Cream Puff Shells are fresh out of the oven, fill with cold Custard Cream and serve. (Or within 24 hours if possible.)

Custard Cream

1. Using a whisk, Combine flour and sugar,

2. Add:  4 egg yolks and about 40mL of the milk, whisk until combined.  Add remaining milk and scrape in vanilla pod.

3. Stir over medium heat, till it thickens (Often scraping the bottom). When it's thick and bubbles start to blob up, remove from heat.

4. Stir in 30g real butter

5. Allow to cool with plastic wrap on surface to prevent a "skin". Refrigerate until cold.

+/- 6. If you like, fold a cup of whipped fresh cream into the cold custard cream.

Pai-Shuu Crust

1.  Gently melt butter (microwave or small saucepan)

2.  Stir in Sugar and Flour.

Cream Puff (Choux) Pastry

1. Place butter, salt, sugar and water in a large saucepan over high heat.  When butter is melted and it starts to boil, remove from heat and...

2. Immediately tip in flour all at once, and beat into a firm dough with wooden spoon.

3. In a separate bowl, lightly whisk 5 eggs.  Add approximately one egg to the dough at a time, beating well in between with a wooden spoon.

4. Spoon into a piping bag and pipe directly downward onto paper-lined tray.  If you like, use chopsticks or fingers to pull pastry upwards on the sides, to make them taller and rough-surfaced.

5.  Place discs of Pai-Shuu Crust Dough on top.

6.  Immediately bake in a very hot oven 210-220 degrees Celcius, 25-30min until well puffed and browned then down to 100 degrees C for 40 min or more to dry.

7.  Allow to cool (the puffs will firm up and become strong) before peeling the baking paper from the bottom of the puffs.

**oven MUST be well pre-heated, esp for big cream puffs.  And don't turn the heat down too early, or they might fall. Wait until they're well puffed and the colour is fully developed.

Pancake

Blueberry Pancake

smlm teringin nok mkn penkek jd bermula lah projek penkek ku ini. sy ambil dari resepi org putih sbb sy tengok gambo penkek die lawo jd sy ambil la resepi die tu... rasenye blh la tahan walaupun sy ni bkn la penggemar penkek tp best la... sy ikut resepi 98%.. yg 2 peratus tu sy pakai tepung penaik sendiri sbb itu aje yg sy ade n doh buke.. dan satu lagi tentang blueberi sy pakai yg fresh n bknnye yg filling...manakala tentang hiasan tu ikut citarase masing2 la ye...sy pakai maple syrup sbb kebetulan mase g shoping tu terpandang maple syrup terus ambik n beli... n butter pula sy pakai yg ketul kecik yg cute hehehe....

di sini sy ade beberape kpg gambo yg sy ambik n buat sendiri berdasarkan resepi yg tlh sy ambik... 

                                                         Blueberry Pancake

Golden Extra Fluffy Pancake

inila resepi yg sy ambik dari internet blh la sape2 nok mencube....

Pancake Coklat
Bhn Kering

1 cwn tepung gandum
1 sudu besar serbuk koko *
3 peket 3 in 1 milo / 3 sudu besar milo *
2 sudu kecil baking soda *
1 sudu kecil soda bikarbonat
4 sudu besar gula ( guna aising je ) *
Secubit garam *

Bhn Basah

1 1/2 susu cair / segar *
3 sudu besar butter ( cairkan ) / minyak
1 biji telor
1 sudu kecil esen vanila *

Yang bertanda bintang di ubah sendiri...

Golden, Extra Fluffy Pancakes

Ingredients

1 1/4 cups flour

2 1/2 tablespoons sugar

3/4 teaspoon salt

2 teaspoons baking powder

1 egg

1 1/3 cups milk

3 tablespoons oil

Directions

In a small bowl, whisk milk, egg, and oil together.

In a larger bowl, combine all dry ingredients.

Slowly add liquid mixture to dry mixture and whisk well.

Spray large frying pan with cooking spray, and heat to medium heat.

Wait until pan gets nice and hot.

Make pancakes whatever size you wish-- allowing top to form bubbles before turning over.

Cook until both sides are golden brown.

These can be frozen and toasted in the toaster to be reheated.

They are wonderful reheated!

Serve with maple syrup, or whatever you wish to put on your pancakes!

Blueberry Pancake

Ingredients:

• 2 eggs, separated
• 1 1/2 cups sifted all-purpose flour
• 2 1/4 teaspoons baking powder
• 3 tablespoons sugar
• 3/4 teasooon salt
• 1 cup milk
• 3 tablespoons butter, melted
• 1 cup blueberries, fresh or frozen, thawed

Preparation:

In a small bowl, beat egg whites until stiff; set aside.
In a separate bowl, sift together flour, baking powder, sugar and salt. Beat egg yolks in a medium mixing bowl; add milk and melted butter. Stir egg mixture into dry ingredients; mix until batter is smooth and stir in blueberries. Fold in beaten egg whites. Bake on hot greased griddle.
Makes about 12 pancakes.

Blueberry Buttermilk Pancake

Ingredients:

• 2 eggs, separated
• 1 1/2 cups sifted all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3 tablespoons sugar
• 3/4 teasooon salt
• 1/2 cup milk
• 1/2 cup buttermilk
• 3 tablespoons butter, melted
• 1 cup fresh or frozen thawed blueberries, rinsed and let dry

Preparation:

In a small bowl, beat egg whites until stiff; set aside.

In a separate bowl, sift together flour, baking powder, sugar and salt. Beat egg yolks in a medium mixing bowl; add milk, buttermilk, and melted butter. Stir egg mixture into dry ingredients; mix until batter is smooth and stir in blueberries. Fold in beaten egg whites until blended. If batter seems too thick, add a little more milk. Bake on hot greased griddle.

Makes about 10 to 12 4-inch pancakes.

Basic Pancake

Ingredients:

• 2 cups all-purpose flour, stirred or sifted before measuring
• 2 1/2 teaspoons baking powder
• 3 tablespoons granulated sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 to 1 3/4 cups milk
• 2 tablespoons melted butter

Preparation:

Sift together flour, baking powder, sugar, and salt. In a separate bowl, whisk together the eggs and 1 1/2 cups of milk; add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to pour, add a little more milk. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. Recipe for pancakes serves 4.

Buttermilk Pancake

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 2 large eggs
• 2 cups buttermilk *
• 3 tablespoons melted butter

Preparation:

In a large bowl, combine the flour, baking powder, soda, salt, and sugar.

Whisk eggs, buttermilk, and butter together in a small bowl. Combine the mixtures and stir until smooth, but don't overbeat.

Heat a griddle over medium-low heat or lower, depending on your range. I use a gas range which is fairly hot, so I move it just a notch above the lowest setting or use a cast iron diffuser.

Using a 1/4 to 1/3 cup measure, cook until you see bubbles over the top and the edges are somewhat dry looking. Flip over and brown the other side. Keep warm in a 175° oven if you are serving all at once. Serve with butter and syrup.

Makes about 10 to 15 4- to 5-inch buttermilk pancakes.

*Tip for making a buttermilk substitute: For each cup, add about 1 tablespoon of vinegar or lemon juice to a 1 cup measure then add milk to the one-cup mark. Let stand for about 5 to 10 minutes before you use it in the pancake batter.

Oatmeal Pancake

Ingredients:

• 1 1/2 cups rolled oats
• 2 cups buttermilk
• 1/2 cup flour
• 1 teaspoon sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs, beaten

Preparation:

Combine oats and buttermilk. Beat in remaining ingredients. Heat a griddle and coat with a little oil or shortening.

Cook pancakes on hot griddle, turning to brown both sides.

Makes about 12 4-inch pancakes.

Tip: To keep pancakes warm, line a plate or platter with a kitchen towel or cloth napkin and cover with the towel. Then cover with an inverted colander or place an inverted bowl over the plate, positioning so steam can easily escape.

Strawberry Pancake

Ingredients:

• 2 cups sliced strawberries
• 3 tablespoons sugar
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 cups to 1 2/3 cups milk
• 2 tablespoons melted butter
• 1/2 teaspoon vanilla extract

Preparation:

Combine the strawberries with 3 tablespoons of sugar in a bowl. Gently mix and set aside for at least 1 hour, stirring occasionally.

In a bowl, combine the flour, baking powder, 2 tablespoons sugar, and salt; stir to blend.

In another bowl, whisk eggs with 1 1/2 cups of milk. Stir into the flour mixture along with the melted butter and vanilla. Add a little more milk if the batter is too thick. Stir just until smooth and well blended.

Using about 1/4 cup of batter for each pancake, cook on a hot, greased griddle. Cook until bubbly and lightly browned on the bottom; flip over with a spatula and brown the other side.

Layer pancakes with the sliced strawberries and serve with your favorite syrup.

Yogurt Pancake

Ingredients:

• 1 cup flour (or 3/4 cup flour and 1/4 cup cornmeal or other flour for texture and flavor)
• 1 Tbsp. sugar
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup plain yogurt (nonfat, low-fat, or whole milk all work here)
• 2 eggs
• 2 Tbsp. melted butter or vegetable oil
• Oil or spray oil for cooking

Preparation:

1. Heat a griddle or large frying pan over medium high heat. Meanwhile, combine flour, sugar, baking soda, and salt in a medium bowl; then whisk yogurt and eggs together; add yogurt and eggs to flour mixture and stir to combine. Stir in melted butter or oil.
2. Spray oil on hot griddle and spoon batter into even cakes – about 8 – and let cook until bubbles form on the surface of the cakes, about 2 minutes. Flip and cook until golden brown on the other side, about another 2 minutes.

Serve pancakes hot, with butter, maple syrup, honey, or jam as you like.

Red Velvet Pancake With Cream Cheese Glaze

Ingredients:

• For Pancakes:
• 1 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 tablespoon cocoa powder
• 1 teaspoon salt
• 2 eggs
• 1/4 cup milk
• 8 ounces buttermilk
• 4 tablespoons butter, melted and cooled slightly
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 2 teaspoons red liquid food coloring
• Extra butter or nonstick cooking spray
• For Cream Cheese Glaze:
• 4 ounces low-fat cream cheese, softened
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 tablespoon milk, if needed

Preparation:

1. Preheat a griddle to medium-high heat. In a bowl, use a whisk to combine the flour, sugar, baking powder, cocoa powder and salt. Set aside.
2. In a separate bowl, whisk the eggs, then add the milk, buttermilk, butter, vanilla extract, white vinegar and food coloring, whisking to combine completely. Stir the dry ingredients into the wet ingredients, stirring just until combined. Do not overmix.
3. Brush a little butter or spray nonstick cooking spray on the hot griddle, and spoon batter into the desired sized pancakes. Cook until bubbles form in the batter, the edges are dry and the underside is lightly brown, about 5 minutes, then flip over and cook the other side 1 to 2 minutes more. Repeat as needed until all of the batter is used.
4. As pancakes cook, make the cream cheese glaze: In a small bowl, use a fork to stir together the cream cheese, powdered sugar and vanilla extract. Add a little milk if needed to make a glaze that has a thin enough consistency to drizzle.
5. To serve, stack three pancakes on a plate and drizzle cream cheese glaze over them.

Jenis Mufin

Mufin Chocolate Chip

           Mufin Pandan Kelapa