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sendiri buat kek butter..
sendiri makan kek butter..
mananya tak macam dipam-pam badan ni... |
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nampak sedap-sedap belake..
dalam banyak2 reseipi kak dar yg paling senang.....nak cuba lah  |
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Reply #823 cupcakes's post
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hihihi..ada je nko ye nyah..nanti la aku cube2 belajo cara menepek dulu |
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Fluffy Banana Cupcakes yg resipinya diambil dari blog Mat Gebu..Thanks Bro..
Gambar cupcake yg dah dibelah takde..lupa nak snap gambar
[ Last edited by cupcakes at 19-2-2008 09:31 PM ] |
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Transfer to Kek Oren punyer thread...:victory:
[ Last edited by cupcakes at 20-2-2008 03:19 PM ] |
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Reply #826 cupcakes's post
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Alamak tak tahan le ngok gambo kek oren cupcakes tu.Terlior dibuatnya.Macam terasa aje oren tu.... |
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Reply #826 cupcakes's post
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ishhh ishhh mengancam kalbu tengok kaler kek itew..sedap nyerrrrr |
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mlm tadi buat butter cake tu..tapi tak menjadi.. |
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Reply #827 mrs_lopez's post
hi..hi... texture cake kasar sikit sbb mak saya kata dia guna tepung gandum jerr.. |
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Originally posted by nsutra at 20-2-2008 09:01 AM 
ishhh ishhh mengancam kalbu tengok kaler kek itew..sedap nyerrrrr
..sampai la pun kek tu tak habih lagi still ada dalam peti ais |
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ladies..
kita dah ada thread kek oren itself..
nnt saya bump thread tu ekkk..then u all continue kat situ..
thanks.. |
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Originally posted by Kacip_Fatimah at 20-2-2008 09:38 AM
ladies..
kita dah ada thread kek oren itself..
nnt saya bump thread tu ekkk..then u all continue kat situ..
thanks..
Yipes...sorry..noted for future compliance.. |
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Reply #830 cupcakes's post
ntahlah..agaknye coz barang2 (telur, butter, susu) sejuk kot..
aku rasa nak buang je kek tu..tak sampai ati nak kasi org makan  |
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semalam buat butter cake, ikut resipi kak tenko, tapi instead of using blueberry yogurt, saya guna strawberry yogurt, yg extra creamy nestle tu, sebab kat giant blueberry punya dah habis kot.
so, strawberry plus tak sampai sebuku cream cheese saya added into the recipe.
dek sebabkan malas nak guna hand-mixer & later on cuci, so pukul pakai tangan je la.
i think itu kot ada sikit sebanyak menyumbang ke arah "ketidakjadian" kek tu
kek nya sedap, memang no doubt. cuma nya texture dia nak ke arah bingka lah pulak
post-mortem:
1) putih telur dipukul hingga kembang, tapi tak lah sampai soft peaks formed... dalam resipi pun tak sebut kena sampai soft peaks muncul.. err.. yang dah berjaya buat kek mentega resipi kak tenko ni, nak tanya, pukul putih telur sampai macam mana?
by the time nak masukkan putih telur dalam adunan, ada layer kat bawah tu macam dah cair, dah macam putih telur belum dipukul pulak... adakah ini penyebab kek tak naik gebu?
2) gula & butter tu, pukul setakat dah kembang & warna jadi creamy je, tak lah sampai putih melepak macam warna cream cheese tu. chef2 kat sini kalau pukul gula & mentega sampai kembang & putih tu, putih macam mana ye? adakah sampai gula tu dah tak berbiji, & seakan2 macam icing sugar hancur nya?
saya dah tak larat pukul, huii lenguh tgn, so, gula still berbiji2 lah.
adakah ini pulak penyebab kek macam bingka?
lain2 tu rasanya macam suhu etc, betul i think, selama ni buat kek memang ok je.
harap dapat tunjuk ajar dari semua ya.
nanti ada chance saya post pictures nya.
[ Last edited by mclaren at 20-2-2008 03:51 PM ] |
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sori...nk tanya sket apa perbezaan antara soda bikarbonat gan baking powder? |
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saya penah buat butter cake (resipi asas) campur nestum yang dikisar..
bila dah masak jadi macam bingka sket..
tapi sedap bila makan panas2..
laku.. adik beradik saya makan dalam sehari aje dah habis satu loyang |
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Reply #837 nottie's post
Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.
Baking Soda
Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!
Baking Powder
Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.
How Are Recipes Determined?
Some recipes call for baking soda, while others call for baking powder. Which ingredient is used depends on the other ingredients in the recipe. The ultimate goal is to produce a tasty product with a pleasing texture. Baking soda is basic and will yield a bitter taste unless countered by the acidity of another ingredient, such as buttermilk. You'll find baking soda in cookie recipes. Baking powder contains both an acid and a base and has an overall neutral effect in terms of taste. Recipes that call for baking powder often call for other neutral-tasting ingredients, such as milk. Baking powder is a common ingredient in cakes and biscuits.
Substituting in Recipes
You can substitute baking powder in place of baking soda (you'll need more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder. Baking soda by itself lacks the acidity to make a cake rise. However, you can make your own baking powder if you have baking soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda.
source: http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm |
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Reply #838 mesmerize's post
mers, memang sedap pun, in fact, keluar je oven, panas2 tu saya potong, terkial2 sebab panas he he..
masa tu sebab piping hot, gebu la lagi, terus ngap masuk mulut.
tapi still tak puas hati sebab tak secantik kek2 kat thread ni.
so nak tau reason dia. takde ke sifu nak tolong jawab soalan saya kat atas tu? |
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Post time 19-2-2008 12:16 PM
