Dari dapur forumer overseas ~ masak masak

eyzlyn

cantiklah bunga atas kek tu.. so sweet

bitterchoc

roha, flowers tu betul or made of sugar? boleh mintak resipi?

rohamica

eyzlyn - thank you. Ala bunga tu je membuatkan kek tu nampak cantik. Tapi kek biasa je.

bitterchoc - tu rose betul. I dulu pernah ikut Wilton class. So memang suka la hias-hias kek ni. Untuk buttercream tu I guna Dede Wilson punya Meringue Buttercream recipe. sedap tak manis sangat. kalau you nak resepi meringue buttercream tu I ada la. Yg kek nya tu pulak I guna yg dalam kotak je. Nak cepat. lagipun ramai org prefer guna cake mix je. senang dan sedap.

rohamica

Ni pandangan dari tepi. Comot jugak la.

mallanhead

Roha
Boleh tak bagi resipi meringue buttercream tu. Nampak very smooth je kat kek you tu.

eyzlyn

hehehehehe.. ku pun skang wa kek pakai tepung mix dlm kotak jer, rasa pun standard. senang dan cepat

rohamica

Boleh.

Italian Meringue Buttercream
(The Wedding Cake Book by Dede Wilson)

1/2 cup water
1 1/4 cups plus 1/3 cup sugar
8 large egg whites, room temperature
1 teaspoon cream of tatar
1 1/2 pounds (6 sticks) unsalted butter, at room temperature

Place the water and 1 1/4 cups sugar in a saucepan over medium heat. Stir quickly to moisten all the sugar, but do not stir again during boiling because this encourages the formation of sugar crystals. As the mixture becomes hot, use a pastry brush dipped in cold water to brush any sugar crystals down from the sides of the pan. You may also cover the pan briefly at this point. Steam will develop and wash down the sides of the pans automatically. Bring to a boil.

Meanwhile, place the egg whites in a clean, grease-free mixing bowl, and with the balloon whip attachment beat the whites on low until frothy. Add the cream of tatar and turn the speed to medium-high. When soft peaks form, add the remaining 1/3 cup sugar gradually. Continue beating until stiff, but not dry peaks form.

Raise the heat under the sugar mixture and bring it to a rapid boil. It must cook for about 5 minutes to reach the desired temperature, between 248 and 250 F. Try to have the syrup ready at the same time as the meringue. If the meringue is ready first, reduce the speed so that the whites move continuously, but slowly. If the syrup is done first, add a small quantity of hot water, not cold water, to lower the temperature and continue cooking until the meringue catches up.

When the syrup is ready, turn off the mixer briefly and quickly pour about 1/2 cup syrup onto the meringue. Immediately turn the mixer to high speed and continue to pour the syrup in a steady stream. Do not let the syrup get onto the beaters. Alternatively, turn off the mixer to add the syrup. Do not let the meringue sit motionless for longer than a few seconds.

Whip the meringue until it cools, about 15 minutes, depending on the room temperature. When the bowl is no longer warm, stop the mixer and touch the surface of the meringue to be sure it is cool. Do not add the butter which the meringue is warm, or the butter will melt and ruin the texture and decrease the volume. Turn the mixer down to medium speed and add the butter, 2 tablespoons at a time. The butter immediately becomes incorporated and the mixture becomes creamy. Continue to whip the buttercream and add the remaining butter. Keep mixing until the mixture is evenly blended and smooth. If at any time the mixture looks lumpy or separated, continue to beat until it smooths out. Any flavorings may be added at this point.

Store in an airtight container in the refrigerator or freezer.
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I malas nak type. so I googled and found the recipe. Recipe ni la I guna. I beli buku dia nie dulu sebab konon-konon ingat time kahwin haritu nak buat kek sendiri. (tapi tak jadi sebab tak nak stress). Nampak susah tapi sebenarnya senang je. 2nd time buat mesti senang dah.

mallanhead

Thanks roha. :flower: I try nanti2 bila ada masa. Kumpul dulu resipi2 ni. Birthday my anak2 mmg I buat kek sendiri. Nak tempah mahal sangat. Lagipun since I banyak masa, baik I buat sendiri kan.

Yang bestnye recipe ni tak de ingredient yg pelik2. Kat sini kkdg susah nak cari benda2 gitu.

mallanhead

I pun selalu gak buat gitu. Certain instant mix tu mmg sedap gak rasanye. Lebih2 lagi bila anak2 mintak nak cake, jam jam tu jugak diaorg nak.

Baiduri Othman

Originally posted by mallanhead at 6-4-2008 05:59 PM
Tadi sebelum gi tgk circus, I buat churros. Malas nak buat choc sauce dia, kitaorg makan ngan cinamon sugar je.

http://i49.photobucket.com/albums/f285/mallanhead/Churros.jpg

Ah finally jumpa. Mallanhead boleh minta recipe for churros? Tadi saya pm nazha minta resipi?

Thanx.

Baiduri Othman

Nazha, dah jumpa dah gambar churros. Rupa2nya mallanhead yg buat churros. Kalau ada resipi, share lah kat sini. Nampak menggoda betul churros tu.

Baiduri Othman

Dah jumpa resipi churros. Anyone yg teringin buat boleh cuba.

http://www.xmission.com/~dderhak/recipe/churros.htm

Org yg kasi resipi churros ni cakap - kena include her web/e-mail add. sp. korang boleh comment her recipe.

Kat nazha, thanx for pau goreng recipe. Selalu buat tapi tak bubuh mentega/margarine. Prefer simple recipes mcm ni sebab sedap makan dgn dhall curry.

nazha

nanti dah menjadik paste gambo kak...penat menguli kemarin tu tak ilang lagi..nanti baru nak try resepi mallan pulak..

sarah_jane09

Bunga di cake tu original ke? So sweet.

NadiaMurad75

Till your pics are all excellent, siap dgn recipes!!

lilo_kill

Nad. gambau sate tarak ker???

NadiaMurad75

Baru nak mintak resepi cream dah ternampak .. sib baik tak tanya, kalau idak mau kena piat telinga gue

mallanhead

Resipi yg I buat 2x5 resipi yg kat website tu. I dpt resipi I dari Aussie Magazine.

Churros (Spanish doughnuts)

(+ 15 mins cooling time)
Preparation Time

20 minutes
Cooking Time

15 minutes
Ingredients (serves 8)

    * 250ml (1 cup) water
    * 100g unsalted butter
    * 150g (1 cup) plain flour
    * 1/4 tsp salt
    * 3 eggs, lightly whisked
    * Vegetable oil, to deep-fry
    * 80g (1/2 cup) icing sugar mixture, sifted
    * 200g good-quality dark chocolate, coarsely chopped
    * 250ml (1 cup) milk

Method

   1. Combine water and butter in a medium saucepan and bring to the boil over high heat. Cook, stirring, for 3-4 minutes or until butter melts. Remove from heat.
   2. Add the flour and salt and stir with a wooden spoon until well combined and the dough comes away from the side of the saucepan. Cover with plastic wrap and set aside for 15 minutes or until cool.
   3. Add the eggs, 1 at a time, beating well after each addition, until well combined. Spoon dough into a piping bag fitted with a 2cm-diameter fluted nozzle.
   4. Add enough oil to a large saucepan to reach a depth of 6cm. Heat to 180癈 over medium heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Using a small sharp knife to cut the dough, pipe four 10cm lengths into the oil. Deep-fry for 1-2 minutes or until golden brown. Use a slotted spoon to transfer churros to a plate lined with paper towel. Dust with icing sugar. Repeat with the remaining dough, reheating oil between batches.
   5. Meanwhile, combine the chocolate and milk in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until chocolate melts and the mixture is smooth.
   6. Arrange churros on a platter and serve with chocolate dipping sauce.


credit to : Australia Good Taste Magazine.

rohamica

Bunga tu bunga rose betul. Tu la, ala-ala sweet je kan. Tapi rasa cake tu sedap jugak   Sebab guna cake mix and buttercream yg sedap.

Baiduri Othman

Thanx Mallanhead. Hopefully this weekend saya boleh cuba resipi ni. Mesti rasa dia lemak2 kan.

Lupa nak mention kat mallanhead - 1st time tengok gambar churros yg mallanhead paste tu terus tergoda. Mcm donut je ttp mesti ada rasa lemak2 mcm tu. InsyaAllah saya akan paste gambar churros saya.

BTW, recipe churros ni sesuai juga utk cream puff. Dough dia kena bulat2kan mcm bola kecil & let it stand for 15 -20 min to cool baru masuk oven. So bake dlm 15 - 20 min. Boleh glaze top dgn choc cream & bubuh tuna filling. Dulu attend function kat one hotel diaorg hidang cream puff with tuna/chicken filling.

[ Last edited by  Baiduri Othman at 11-4-2008 07:11 AM ]