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kek butter bebop ni sapa penah try buat versi kukus? |
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macam terbau keharuman kek kuar dari oven je tengok gambar kek tu.... |
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sy pn ikut resepi bebop kek butter ni mmg senang dan ringkas..tp sy derhaka sket dgn menambah 2 sudumakan susu tepung & 2 sudu makan susu manis coz sy sukat gula 180g jer....so far alhamdulillah/...menjadi ajer x pernah fail...buat pon senang & ringkas...dlm 10 minit dh leh bakar...yelah senang bangat...tepung/butter/gula campur semua pastu putar..agak2 sebati terus masukkan telur sebiji2...agak dh nampak licin dh leh stop...utk bakar |
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Untuk hari raya haji yg lepas saya buat dua orange butter cake ikut resipi bebop ordered my schoolma ...
serikandi_gurl Post at 24-11-2010 12:47 PM 
seri, permukaan kek tu mmg gelembung2 ke?
saya buat gelembung2 mcm rupe bulan daa..
tp...hasilnye sgt kebabom la..thanks pada bebop, moga rezki anda melimpah ruah.
pagi ni bfast dengan kek butter..separuh bg kat opis husband. |
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seri, permukaan kek tu mmg gelembung2 ke?
saya buat gelembung2 mcm rupe bulan daa..
tp.. ...
nunul Post at 24-3-2011 09:11 
Haah, rasanya sbb ada kandungan cecair kot tu yg sebabkan dia menggelembung. Utk kek oren tu kan pakai jus buah oren. So dari jus tu maybe menyebabkan menggelembung  |
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neh butter cake ikut resepi bebop kat 1st page tu...
tp tambah sket fresh milk bg adunan tu cair sket... hehehhe
tenkiu bebop... sedap rasa dia...
yg neh dlm paper cup.. sebab adunan tu x muat dlm bekas acuan kek ai yg kecik ajer..
so balance tu, ai letak dlm paper cup..
 |
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naper yerk bila saya masak kek tu jadi berat dan mampat...tu namanya bantat yerk |
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lama benar tak bertempek di sini. since dah suka bake semula... kene rajin nyinggah sini. cari idea n resepi kawan2 yg bes. |
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Agak2nyalah....kalau kek ni nak dibuat versi kukus...apa alteration yang perlu dibuat ye?...ataupun sememangnya resepi dan method kek ni sekarang dah boleh dimasak secara kukus?...just curious...kalau boleh...nak juga try...nak tengok outcome dia...sebab kek kukus selalunya lebih lembut dan moist dari versi bakar...btw...i belum pernah lagi try buat kek ni... ... |
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Reply 1190# shiina
ce try...ce try kukus..ehee
akceli, dah 2 kali buat butter kek ni..mmg moist.
kali ke dua buat, sy tambah sket gula...b4 dis 180gm, sy tambah lagi 20gm.ok la manisnye.takde la manis bebeno.
1st time, rasa kek mcm kek telo..haha..penuh ngan rasa telo.kira yg ke2 ni, berjaya sgt la..pejam mata je buat..sbb resepi senang hafal. |
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Reply 1190# shiina
bam perasan kan..kalu kek kukus selalunya ada soda bikarbonat...
apa kata sifu2 kek sumer? |
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Reply 1191# nunul
Beriya2 tanya pasal kek ni konon nak buat secara kukus...last2 semalam buat kek coklat kukus bebop dan apam kek pisang diana...dua2 kukus dan dua2 memang best... |
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Reply 1192# tembamgirl09
A'ahhlah...memang kalau kek kukus je...pasti ada soda bikarbonat...perasan juga tu... |
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sapa pernah tgk reality tv "CAKE BOSS"? ...korang perasan x butter cake yg nak di deco tu diorg just pegang x patah pun walaupun kek 2 nipis je....kalau ada sesapa resipi butter cake cam dlm cake boss tu leh la share kat sini....bukan apa, saya tgk kebanyakan kek yg pernah saya buat semuanya bila potong nipis mesti patah2.... tq |
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Reply 1195# wak_lu
resepi kek vanilla Buddy CakeBoss
http://recipes.howstuffworks.com/valastro-vanilla-cake-recipe.htm
INGREDIENTS | 2 1/2 | cups cake flour, plus more for flouring the cake pans | | 2 | cups sugar, plus more for unmolding cake | | 2 | cups Italian Custard Cream, optional | | 3/4 | cup vegetable oil | | 2 1/4 | teaspoons baking powder | | 1 | teaspoon pure vanilla extract | | 1/2 | teaspoon fine sea salt | | 4 | extra-large eggs, at room temperature | | 1 | cup whole milk | | Unsalted butter, for greasing two cake pans (about 2 tablespoons); nonstick cooking spray or vegetable oil may be substituted |
PREPARATION: - Position a rack in the center of the oven, and preheat the oven to 350°F.
- Put the flour, sugar, custard cream, if using, vegetable oil, baking powder,vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment. (If you don’t have a stand mixer, you can put the ingredients in a bowl, and use a hand mixer with the blending attachments, but take extra care to not overmix.) Mix on slow just until the ingredients are blended together, a few seconds, then raise the speed to low-medium and continue to mix until smooth, approximately 1 additional minute.
- With the motor running, add 1 egg at a time, adding the next one after the previous one has been absorbed into the mixture. Stop the motor periodically and scrape the bowl from the bottom with a rubber spatula to integrate the ingredients, and return the mixer to low-medium speed. After all the eggs are added, continue to mix for an additional minute to ensure the eggs have been thoroughly mixed in. This will help guarantee that the sugar is dissolved and that the flour has been thoroughly mixed in, which will help produce a luxurious mouthfeel in the final cake.
- With the motor running, add the milk, 1/2 cup at a time, stopping the motor to scrape the sides and bottom between the two additions. Continue to mix for another minute or until the mixture appears smooth. Before baking, be sure the batter is at 70°F to 73°F, or the cake will crown. (Test by plunging a kitchen thermometer into the center of the batter; if it is too warm, put the bowl in the refrigerator for a few minutes; if too cool, let it rest at room temperature.)
- Grease two 9-inch cake pans (2 inches high) with the butter, and flour them.
- Divide the batter evenly between the two cake pans, using a rubber spatula to scrape down the bowl and get as much batter as possible out. Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 25 to 30 minutes.
- Remove the cakes from the oven and let cool for at least 30 minutes, preferably an hour. The cakes should be at room temperature before you remove them from the pan. Put a piece of parchment paper on a cookie sheet, top with sugar, and one at a time, turn the pans over and turn the cakes out onto parchment; the sugar will keep it from sticking. Refrigerate or freeze until ready to decorate.
p/s..akak pun nak try resepi jugak...nnt kita review kat sini sama2 ekk |
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Reply 1196# kodoklawa
thanks kak.... 
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last wiken pas buat cistat, fruitat & eggtat, ada balance bebarang kek termasuk lah susu cair - sayang la plak.. so pepagi tu masuk sini carik resepi butter cake guna susu cair.
terjumpa lah satu... derhaka sket tambah sket susu pekat..
sesaja asingkan 3 bahagian buat 3 kaler lah (itu jer kaler yg ada kat gobok tu - hijau & merah) ms nak tuang tu - alamak pekat likat nyer.. hati dah risau nih... kang terbantut kek nih kot.. sll adunan senang jer nak tuang, ni mmg kena scoop pas tu nak buat marbling tu pun anak dara dok goyang loyang tu kasik ke tepi tepi..
skali bila dah siap.. marveless i tell u.. sedap ya amat.. gebu dan tak kering... mmg sedap.. definitely a keeper this recipe... |
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share la resepinya kat sini kak adnil...... |
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Post Last Edit by azzu_me1 at 29-4-2011 09:27
sory tak jumpa rmh kek marble..tumpg tepek pic dkt rmh kek butter ya..sorry MOD
 
kek marble Trio mat Gebu..moist kek ni..dh bkr kasi brown surface..pg ni tgk mcm lembap...tak buleh nk bedah siasat sbb org punya.. |
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