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Reply #228 zaiima's post
kak zaiima..akak ada resepi ker..nanti tepek yer..dah lama cari resepi tat yg rangup nih..tp x jumpa.. |
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humyrah..kak liza..
tq yer bg resepi..nanti zira try buat ikut resepi kak liza pulak.. |
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Originally posted by chempaka_ku at 23-8-2008 09:54 AM 
menarik tapi apa serbuk hijau tu?
chemp..
dlm majalah tulis camtu..kita agak tepung honkwee hijau kot..logik tak |
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Originally posted by ixora_xr at 23-8-2008 10:36 AM
kak zaiima..akak ada resepi ker..nanti tepek yer..dah lama cari resepi tat yg rangup nih..tp x jumpa..
ok zira..ni resepinya.kalau tak cukup rangup,jangan marah ye
pineapple tart with crunch
sumber : http://bakingvideos.wordpress.com/2007/01/26/pineapple-tarts-with-crunch/
300g pineapple filling (see www.boostprints.com/Delicious_Asian_Sweet_Treats)
200g unsalted butter
260g plain flour (all-purpose flour)
2 pinches of salt
4 tablespoons fine sugar
1 teaspoon vanilla essence
egg glaze: 1 egg yolk mixed with a few drops of water
- Cut butter into cubes and melt in the microwave oven for a few seconds. Or melt over low heat over the stove. Remove butter from the heat source when more than half of it has melted. Do not overheat. Mash the remaining lumps of butter. Set aside to cool.
- Sift flour and salt. Add sugar and mix well.
- Add vanilla essence to cooled butter and mix. Add to the flour mixture. Combine to form a dough.
- Preheat the oven at 180 degrees Celsius for 10 minutes.
- Prepare a floured work surface, rolling pin, cookie cutter, flat scraper and a small bowl of flour.
- Line a baking tray with greaseproof paper.
- Roll dough to a thickness of about 7mm. Dip cookie cutter in flour and cut out shapes. Use the scraper to lift the shapes and place on the baking tray. Make a slight dent in the centre of each shape.
- Bake for 6 minutes. Brush the edges of cookie shapes with the egg glaze. Roll pineapple filling into small balls and flatten slightly. Place on the cookie shapes. Decorate with a criss-cross dough pattern on the filling. Brush egg glaze on the criss-cross pattern.
- Bake for another 15 minutes. Allow tarts to cool for a few minutes on the baking tray before transferring them to a wire rack to cool completely. Store in an airtight container.
kat link tu jugak ada diberi tip-tip
[archived]
[ Last edited by maisya at 24-9-2008 08:38 PM ] |
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kai sini ada orang jual biskut raya tak??? |
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Reply #238 zaiima's post
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ok tq kak zaiima..akan ku cuba nanti.. |
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Salam semua,
Nak tanya sifu - sifu kat sini, betul ke shortening kalau letak dalam biskut boleh bau hanyir, especially kalu simpan lama..
Lepas tu, apa beza pure butter ngan butter yg lain? |
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Saya nak tanya kepada sesiapa yang pernah menjual biskut snow almond... berapa ya harga biskut ini dalam 100 keping (mengikut pasaran sekarang)... terima kasih... ada org berminat nak order tapi saya tak pernah buat untuk jual... |
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Originally posted by zaiima at 22-8-2008 05:15 PM 
zira..
lepas raya lepas akak ada buat tat rangup, atas permintaan. tukang makan siap bg sampel camna rangupnya tat tu.
bila zira dah tanya,nanti akak tepek resepi ye
letak emplex la kot ...misti rangup tak hengat |
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Originally posted by msms at 25-8-2008 04:54 PM
Salam semua,
Nak tanya sifu - sifu kat sini, betul ke shortening kalau letak dalam biskut boleh bau hanyir, especially kalu simpan lama..
Lepas tu, apa beza pure butter ngan butter yg lain?
Dulu kita ada belajar ngn chef yg guna shortening dalam biskut...biskut manis la ye pggl...biskut tuh i saw him put lots of essence mgkn kerna bau hanyir kot...tp seriously biskut mmg rangup kalo pakai shorening...kata dia shortening ni lebih sesuai untuk savouries cam tart / pie ayam ker or other savoury pastries..kalo guna dalam cookies kena campo sikit butter atau margerine...mgkn utk hilangkan bau hanyir kot ...tp i noticed kalo letak kat coklat (utk coating almond london) ok jerk...mgkn bau coklat tuh lg kuat kot...
Pure butter (pure creamery butter/sweet butter) macam scs, anchor, lurpak bla2 adalah cream semata yg digaram atau tidak digaramkan dan mengandungi sikit lembapan berbanding blended butter / dairy spread yg lain...yg org kata 'butter' gak cam butter cup, farmcows, butterlite etc...`butter' nih adalah campuran sedikit pure butter dan lemak sayuran dan sedikit perasa ala2 butter...quality mgkn tak sebest butter yg pure coz ada lemak sayuran (lemak kelapa sawit the most) yg tingi kandungan air ...kalo leh exp sendiri biskut/cake lagi wangi semerbak dan tahan lama (makin lama makin best ) kalau pakai pure butter nih..rather than the blended 'butter'. sekian - (source dari salesperson auric fermentation - sole distributor for SCS butter n buttercup...ada gak usha2 brp rega SCS seketul kalo beli direk / in bulk - RM 6.80/pc/60pcs ctn..mahal tuhhh  )
ada gak butter lagi pure - ghee
[ Last edited by kacang^soya at 26-8-2008 01:45 AM ] |
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Reply #241 msms's post
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last year buat crystal balls.... bebola yang warna warni tu, pakai shortening 1/3 , ghee 2/3 ..... rasanya ok je tapi campur ground almond, tahan berbulan-bulan simpan di air-tight container...... |
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tima kasih kacang soya & chempaka ku, terjawab gak soklan saya..
Raya 3 tahun lepas saya ada beli biskut raya ala - ala ferrero roche tu..sedap.. sampai sekarang dok mencari resepi die.. sapa - sapa yang tau, tolong le tulih. teringin nak wat untuk raya nie, kalu nak beli mahal...  |
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msms:
Ana ada gak penah buat biskut ala-ala forero reoche tu....kalau tak salah kita org panggil truffle ball.
Resepi ada kat umah...insya allah ana bawa 2moro |
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Reply #242 cguct1970's post
biskut green princess
sumber : majalah saji sept'07
bahan A
100gm mentega
75gm minyak sapi
60gm gula kastor
1/2 sudu kecil pewarna hijau epal
bahan B
50gm serbuk badam
15gm tepung beras
220gm tepung gandum
bahan hiasan :
coklat masakan putih
Cara
1. Pukul mentega,gula kastor, minyak sapi dan pewarna hijau epal
sehingga sebati.
2. Kemudian, masukkan tepung beras dan tepung gandum dan gaul sebati.
Masukkan serbuk badam.
Rehatkan adunan seketika
3. selepas itu, bolehlah diuli dan canai doh dan terapkan acuan
4. Bakar pada suhu 175C selama 20 minit
5. setelah sejuk, paip atau lorek dgn coklat masakan putih |
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Reply #242 cguct1970's post
sorry tersilap tadi ....
Greenlace cookies
Bahan2 A
120 gm butter
20 gm shortening
80 gm gula castor
Bahan2 B
180 gm tpg gandum
30 gm tpg honkwee
1/4 sudu teh baking powder
1/4 sudu teh garam
30 gm biskut marie - blend
20 gm gajus dibakar - blend
pewarna hijau
Hiasan : Coklat putih & colour rice
Cara-Cara
1. Sebatikan semua bahan A sehingga sebati
2. Msukkan semua bahan B dan adun menjadi doh yg lembut
3. Canai, terap & bakar
4. Hiaskan dgn coklat putih dan taburkan dgn colour rice.
[ Last edited by honeyponey at 26-8-2008 11:33 AM ] |
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Reply #242 cguct1970's post
ambik dari fp maklang
sumber: baya
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.
1/4 sudu teh baking powder.
1/4 sudu teh garam.
30 gram serbuk biskut marie.
20 gram serbuk hazelnut /gajus.
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..
petua : masa nak terap tu celup acuan dalam tepung jagung.
Hiasan selepas bakar: white chocolate dan sanding sugar |
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Post time 23-8-2008 10:36 AM
