Labels

A KEEPER (9) Advertisement (5) Airfryer (1) announcement (4) Apam (21) Articles (3) Awards (24) Beef (7) Bread (136) Brownies (15) Cakes (131) Charity (6) Chicken (17) Chiffon (12) Contest (5) Cookies (68) Crafts (1) Cuppies Design (56) Dedication (57) Dessert (4) Donut (6) Drinks (10) Equipments (6) Fish (6) Flashback (1) Fondant (1) Gifts (1) Health (4) HELP (2) Information (4) Ingredients (7) Islam (4) Jalan-jalan Cari Makan (2) Kuih-muih (112) Lauk-pauk (129) MANUALS (2) Muffins (41) MY BOOK (3) Orders (3) Pasta (15) Phillips AirFryer (2) Pies n Pastry (21) Pies/Pastry/Puffs (5) Pudding (10) Ramblings (25) Rice n Noodles (60) Seafood (7) Snacks (37) Step-by-Step (15) Stories (14) Tag (9) Trips (12) Vegetables (7) Video (3) Western (15)

Search This Blog

Thursday, October 22, 2015

Kuih Bakar Pandan


KUIH BAKAR PANDAN
Source 1: Wendy Inkk
Source 2 : Makcikmanggis

Ingredients :

3 grade B eggs
150g sugar
¼ teaspoon salt
125ml water + pandan essence
250ml pure coconut milk
2 drops of green food coloring
140g plain flour

1 tablespoon sesame seeds
1 tablespoon butter or coconut oil



Method :

1. Combine eggs, sugar, pandan water, salt, coconut milk and green food coloring in a blender. Turn on the blender.
2. Turn off the blender and add flour. Using a spatula, stir the flour into the mixture. Place the lid back and blend again till smooth.
3. Preheat oven at 180C. Put your baking mould into the oven during preheating.
4. When the oven is done preheating, open the door of the oven and carefully put the butter onto the pan.
5. Remove the pan from the oven and swirl the pan to let the melted butter cover the pan’s inner surface (or you can use a brush to get it all over). Be quick, don’t let the pan cool down too much.
6. Pour the batter into the hot pan. Sprinkle sesame seeds over.
7. Return pan to the oven and bake for 5 minutes, then lower the heat to 160C. Bake it for 40 to 45 minutes.
8. Turn the heat up to 200C and bake for another 10 minutes until the color reaches your preference.
9. Remove the cake from the oven and let it cool down TOTALLY before slicing


Tuesday, October 13, 2015

Pandan Butter Cake (A Keeper)


PANDAN BUTTER CAKE (A Keeper)
Adapted from : Rima

Ingredients :

250g butter
200g sugar
4 eggs
250g plain flour
5g baking powder
100ml milk
50g popoy seeds (i omit. Instead, I added chocolate rice/vermicelli)
1/4 tsp pandan essence
Apple green food coloring

Method :

1. Preheat oven to 170C, greased and line a 7" baking pan. I used 2 loaf foil pans.
2. Beat butter and sugar till creamy.
3. Add in eggs, one at a time, beating well after each addition.
4. Fold in sifted flour and baking powder.
5. Stir in fresh nilk, mix to form batter.
6. Add a teaspoon of flour into the chocolate rice and stir to coat. Pour the chocolate rice into the batter and fold to mix.
7. Pour the batter into prepared pans. Bake it in oven for 40 - 45 minutes or until cooked


Monday, October 12, 2015

Karipap Besar


KARIPAP BESAR

Ingredients :

1 1/2 cups flour
1 teaspoonful shortening (or margarine)
salt to taste
1/2 cup water

1 onion ~ diced
1 fresh red chillie - chopped
spring onion
3 eggs ~ lightly beaten with a bit of salt and white pepper
white pepper salt to taste paprika

Method :

1. To make the dough, dissolve salt into water.
2. Add shortening to the flour. Pour in the water till a soft, smooth dough is formed.
3. Roll flat as big as a plate.
4. Place the flatten dough on the plate.
5. Sprinkle the onions, fresh red chillie and spring onion on top.
6. Heat the oil in the pan. When the oil is hot, pour the beaten egg onto the flatten dough.
7. Fold over and pleat the ends of the pastry to seal the filling.
8. Deep fry the karipap and make sure to keep pouring the hot oil on top of the karipap so that it fluffs up nicely.
9. Remove from heat once golden brown.
10. Serve with chillie sauce.


Thursday, October 8, 2015

EnaZamri's Sweet Buns (a keeper)


ENAZAMRI'S SWEET BUNS
Source : EnaZamri FB

Ingredients :

400g high protein flour
100g flour
30g milk powder (not baby formula please)
75g caster sugar
1 packet instant dried yeast (11g)
80g whip cream (liquid)
2 egg yolks
8g salt
220g iced water
60g butter


Method :

1. In the bowl of a standing mixer fitted with a dough hook, add in the high protein flour, flour, milk powder, caster sugar, yeast, whip cream, egg yolks and salt.
2. Turn the mixer on, low speed. Pour in the iced water a little at the time till the mixture is incorporated. Add in butter.
3. Turn the speed up to medium high and keep kneading till a soft and shiny dough is formed. Roughly about 10 minutes or so.
4. Remove the dough from the bowl and onto your working sheet. Let it rest for 10 minutes.
5. Divide the dough to about 38g each. Should get 27 pieces.
6. Make the dough into round balls and arranged them in the well greased 6 inch round tins. Let it rest, covered for an hour or till doubled the size.
7. Milk wash to top of the buns.
8. Bake in a preheated oven at 180 C for 30 minutes.
9. Once baked, removed from oven and brush with a bit of margarine on top. Remove the buns from the tins and onto a wire rack to cool. Keep in an airtight container.



Have a nice day!