KEK BUAH KUKUS / BAKAR

zieA

[quote]Originally posted by adnil at 25-3-2005 10:18 AM
adnil ada satu resepi kek kukus buah yang memang tiap raya buat ni.

KEK KUKUS BUAHAN

BAHAN-BAHAN
600 gm Tepung Gandum
340gm Mentega (Golden Churn 1 tin)
300 gm Gula Castor

hanieliza

Originally posted by zieA at 2-2-2007 10:55 AM

zie dah try resepi ni & hasilnya sedap  thanks to adnil..resepi on 1# page..zie buat 1/2 adunan jer..loyang kt rumah ni kecik..kek buah ni warna brown sebab guna gula hangus.
...

cantiknya...
nampak sedap jer...:pompom::pompom:

pinKy180

knapa klo kek buah kena kukus lama ye?

zieA

pink, tak pasti lak kenapa kena kukus lama..tapi pernah terbaca kt sini..nak kasi tahan lama..sbb kita tak guna bahan pengawet..tp zie kukus 2 jam jer hari tu..dah :gantuk: kul 1.00 pg tutup api.

tunteja78

kek buah kukus resepi kak liza..tak tau cmn rupa kt dlm sbb lom potong..deco ngan fondant..teja ubah skit resepi boh susu pekat sbb tersalah teknik cairkan gula..shida kata sedap

MAKLANG

Uiyooo...musim buat fruit kek plak...maklang pun sama gak....pagi semalam buat fruit chiskek bebop ni..nak ngabihkan chis yg tinggal secoet jer lagi. sedap fruit chiskek ni compare ngan fruit kek biasa tu...

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sitipayung

maklang, kakliza

ref:fruit cheese kek bebop

kalau kita tak der brown sugar boleh tak ganti dengan  gula castor ? kalau tak letak lemon paste terjejas tak kek tu?

lagi satu nak tanya kek yg kakliza buat warna kurnning terang cantik dan berseri taruh pewarnakuning ker?

yg mane satu menjadi pilihan korang?kalau gru, gru suke yg kukus lebih sedap...

Caramel Peach Upside-Down Cake
Upside-down cakes are great for summer barbecues -- and the leftovers make a fantastic breakfast. We've used grits here to add crunchy, moist texture; the combination of caramel and allspice adds complex, sweet, fruitiness.

What to know more?

Hey, tell us more about it, i d like to make it for my BF

what are you waiting for?

Softened unsalted butter
Caramel peaches:
2/3 cup sugar
1 tablespoon light corn syrup
6 whole allspice berries, optional
1 tablespoon water
3 large ripe peaches (about 1 pound)
Cake:
3/4 cup all-purpose flour
1/2 cup old-fashioned grits
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup unsalted butter (1 stick), at room temperature
2/3 cup sugar
2 large eggs, at room temperature
1/2 cup sour cream, at room temperature
Position a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9-inch cake pan, line bottom with parchment paper and brush the paper with butter.
Caramel peaches: Combine the sugar, corn syrup, allspice and water in a medium saucepan. Stir over medium heat until the sugar dissolves. Increase the heat to high, and continue to cook, without stirring, until the mixture becomes an amber caramel, about 5 minutes. Pour the caramel into the prepared pan and set aside to cool.
Halve and pit the peaches, but leave their skins on. Cut each half into 3 wedges. Arrange the wedges in concentric circles in the pan. Set aside while you make the cake batter.
Cake: Whisk the flour, grits, baking powder, baking soda, and salt in a medium bowl.
Slowly mix the butter and sugar in a large bowl with a hand-held electric mixer. Increase the speed to high, and continue beating until the butter is light and fluffy, about 5 minutes. Add the eggs 1 at time, waiting for each to be fully incorporated before adding the next.
While mixing at a low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour. Increase the speed to medium and mix briefly to make a smooth batter. Pour the batter over the peaches and smooth over.
Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Cool the cake in the pan on a rack, about 20 minutes.
Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Serve warm or at room temperature with ice cream or whipped cream, if desired.

thx,i will have a  try. make food has a lot of fun!

fanz

hi siti
kita baru cuba kek buah mudah ni. Bau dia mmg sedap, warna pon cantik. Tapi kek kita mcm jatuh sikit kat tengah. Kita buat 1/2 recipe je. Kita potong, nampak tengah dia ok. Selalu kan kek kat surface tu flat atau dome sikit. Tapi ni mcm jatuh sikit kat tengah. Apa silap kita ?

mom66

Originally posted by nhuda at 5-1-2007 03:27 PM
FRUIT CAKE BY MELTING METHOD

225 gm self rising flour
115 gm butter/margarine
115 gm soft light brown sugar
150 ml water
115 gm sultanas
115 gm raisins
115 gm currants
55 gm cherries
...

nampak mcm sedap dan senang.  nanti boleh try

nhuda

Originally posted by DARSITA at 19-7-2005 01:38 AM

[archived]

Kacip_Fatimah

semalam try wat kek buah utk kasik orang nk raya punya..boleh tahan jugakk sedapp laa..[kita calit rasa yg lekat kat tepi2 loyang..hehehe..] guna resepi bebop..
tapi nk tanya nie..saya ada beli esen fruit cake..mcm mana erkk??
mende nie nk subtite dgn apa??
esen vanilla ke atau bleh masuk ke dua-duanya skali..??

Kacip_Fatimah

pinKy180

Originally posted by MAKLANG at 5-2-2007 10:22 AM
Uiyooo...musim buat fruit kek plak...maklang pun sama gak....pagi semalam buat fruit chiskek bebop ni..nak ngabihkan chis yg tinggal secoet jer lagi. sedap fruit chiskek ni compare ngan fruit  ...

fruit chiskek kak bebop ni tahan lama mana?kena simpan dlm fridge dak utk sehari dua pertama?

berkenan tgk kek maklang nya ni......warna cantik

meya

Kek Buah Kak Kacip_Fatimah tuh mengancam jiwa dan kalbu ler ...