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Ada tak saper saper punya resepi Biskut Ulat Bulu? |
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1 kilo tepung
2 sudu besar tepung jagung
2 1/2 butter (anchor brand)
4 biji telur merah je
( 2 biji lagi utk sapuan di atas )
step 1
tepung and telur merah....di gaul....sampai jadi mcm serbuk roti
pas tu baru bubuh butter uli sampai rata
[archived]
[ Last edited by maisya at 22-9-2008 12:13 PM ] |
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Reply #62 anasue's post
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sis ana.....telur kuning yg untuk dimasukkan kedalam adunan 2 ke 4 biji......thx |
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Originally posted by anasue at 24-1-2008 02:25 PM 
Buat jem tart ...chinese staff.. oder..
http://i150.photobucket.com/albums/s90/sueryanna/613-1319_IMG.jpg
http://i150.photobucket.com/albums/s90/sueryanna/613-1322_IMG.jpg
comel ngan tart ni...my paberet nih..
macam mana uols isi inti jem tuh?....elok jer...
ada ker sesapa yg sudi tunjuk steps by steps nk buat tart nih....i mean cara nk bubuh jem tuh la.....tolong tunjuk ajar ye sifu2 F&R ....
mekasih.... |
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sorry eena05 lambat reply....
telur merah tu dlm adunan 4 biji.....
Utk ms Ajai.....masa nak isi jem tu supaya tak sememeh make sure masa kita masa jem tu biar jem tu kental sikit jangan lembik masa dok massak kena selalu gak kacau especially masa dia nak kering...sbb if not dia hangit...and akak guna sudu utk bubuh atas adunan yg telah di pam tu... |
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Weekend haritu try buat decoration cookies sebab nak bagi kat anak member sempena harijadi dia. Seronok plak dok conteng-conteng atas cookies ni
Chocolate Sugar Cookies
recipe taken from http://www.joyofbaking.com/ChocolateSugarCookie.html
2 3/4 cups (385 grams) all purpose flour
3/4 cup (75 grams) unsweetened Dutch processed cocoa powder
1/2 teaspoon salt
1 teaspoon (4 grams) baking powder
1 cup (227 grams) unsalted butter, room temperature
1 3/4 cups (350 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
Royal Icing Using Egg Whites:
2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
For Chocolate Sugar Cookies:
In a large bowl whisk together the flour, cocoa powder, salt, and baking powder.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.
Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.
Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.
Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.
Bake cookies for about 10 - 12 minutes (depending on size) or until they are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure that the frosting on the cookies dries completely before storing. (This may take several hours.) Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.
Makes about 36 - 4 inch (10 cm) cookies.
For Royal Icing with Egg Whites:
In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. Mix in food coloring, if desired. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
*royal icing tu dapat baaanyak so utk satu adunan cookies tu guna separuh resepi royal icing pun dah cukup.
*lepas dah hias dengan royal icing tu maisya bakar semula guna api atas shj suhu 100 C selama lebih kurang 10 minit( letak di middle rack ye )..saja nak percepatkan proses pengeringan dan jugak sebab royal icing tu guna raw egg kan so rasa selamat le sikit lepas bakar semula tu.
[archived]
[ Last edited by maisya at 22-9-2008 12:25 PM ] |
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Originally posted by long at 10-11-2007 01:13 PM 
gambar2 biskut raya orang & sendiri yg ada dlm simpanan..
http://i42.photobucket.com/albums/e337/longusa2/food/cakes_cookies/DSC00343.jpg
http://i42.photobucket.com/albums/e337/longusa2/foo ...
long, bawah gambo kueh mama keri tu kuih apa eikkk??cam sedappp jerk...ada resipi ker?? |
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Suka tengok sugar cookies maisya tu...meriah 
Kero buat biskut bwh ni dr resepi kat mathastewart.com
Espresso double choc chuck cookies ni sedap ala2 famaous amos. Cocoa powder yg kero guna tu gelap sgt...x sukanye
Oatmeal cookies ni rasa mcm apple cake. Sedap tp masa buatnya doh tu lembik mcm kek. Kero tambah tepung 1/2 cawan baru ok mcm yg kero nak.
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Ni 1st time kero buat french almond macaroon. Guna resepi dr kristen (cookie-crumbles.blogspot.com). Bentuk asalnya bulat leper & merekah sikit kat tepi.
Tp sebab kero malas nak buat accurate sgt...buat laa dgn nozzle star.
Ada merekah sikit & just sandwich dgn nutella je..Boleh jugak sapu dgn buttercream icing.
Bahaya kalo buat macaroon nih..asyik nak makan je..kena pandai2 sorok. Rasa rangup diluar & 'marshmallow-iy' di dlmnye.
Yg kero buat ni muat dlm papercup saiz mini.
French Almond Macaroon
 
For macaroons
3/4 cup almond flour
1 1/2 cups confectioners sugar
3 large egg white, at room temp
1/4 tsp salt
1/3 cup granulated sugar
1/4 tsp pure vanilla extract
1/8 tsp pure almond extract
Make macaroons:
Put oven racks in upper and lower thirds of oven and preheat oven to 300癋. Line 2 large baking sheets with parchment paper.
Finely grind almonds with confectioners sugar in a food processor.
Beat whites with salt in mixer at medium-high speed until they just hold soft peaks.
Reduce speed to medium, then add granulated sugar, a little at a time, beating, and continue to beat until whites just hold stiff, glossy peaks. Fold almond mixture in 2 batches into whites until just combined, then fold in vanilla and almond extracts. Transfer meringue to pastry bag and pipe 16 (1 1/2-inch-wide) mounds 1 inch apart on each lined baking sheet (32 total). Smooth tops of mounds with a wet fingertip.
Bake, switching position of sheets halfway through baking, until macaroons are puffed and tops appear dry, 15 to 17 minutes. (Macaroons should be crisp on the outside and chewy on the inside.) Slide parchment with macaroons onto racks and cool 10 minutes, then peel macaroons from parchment, transferring to a rack to cool completely, about 15 minutes.
Sandwich macaroon with buttercream icing.
Filled macaroons keep in an airtight container, layered between sheetsof wax paper, chilled, 2 days. Bring to room temperature before serving.
[archived]
[ Last edited by maisya at 22-9-2008 12:32 PM ] |
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rajinnya kero ni...ada saja masakan baru..... |
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Tahun ni cadangnya nak jual kuih raya la. Tapi tak nak jual banyak jenis, mungkin 2-3 jenis aje. akut tak terbawa dek badan.... nnt nak buat ibadat pun tak leh... |
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Originally posted by maisya at 3-12-2007 11:42 AM 
Tadi buat biskut ni resepi dari Betty Crocker. Resepi yg sama cuma buat 2 bentuk, satu tekan dengan garfu dan satu lagi bubuh choc chips kat atasnya.
http://img.photobucket.com/albums/v334/mais ...
Kak Maisya,
Ada 1 soalan.
Lps dah sejukkan 2 jam dalam petiais, bawak keluar terus bentukkan ke? ke kena bagi dia duduk kat luar sekejap dulu, then baru bentukkan? ke? |
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Originally posted by sayajemot at 27-3-2008 03:45 PM
Kak Maisya,
Ada 1 soalan.
Lps dah sejukkan 2 jam dalam petiais, bawak keluar terus bentukkan ke? ke kena bagi dia duduk kat luar sekejap dulu, then baru bentukkan? ke?
kalau keras sgt, bagi dia lembut sikit dulu baru bentukkan. |
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Reply #69 Kero_kero's post
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kero nak recipe dua2 niiiiii lehhh keeee |
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Originally posted by sue_rans at 27-3-2008 08:38 AM 
rajinnya kero ni...ada saja masakan baru.....
sue,
x de laa rajin sgt pun..buat ni pasal nak abiskan stok raya lepas. Biasa kero bancuh doh & simpat dlm fridge & bila ada masa, just sudukan doh tu & bakar. Pasang timer kalo nak siap cepat.... |
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eena,
ni resepinya dr website Martha Stewart..Sesetengah resepi dia ni ada yg kena adjust sikit...x tau le pasal typo error ke hapa
* Biskut choc chunk ni x de problem langsung..sedap & crunchy. Resepi ni menjadi pasal bukan resepi martha kot..
Resepi oleh Merritt, sorang arkitek..
Espresso Double-Chocolate Chunk Cookies (Merritt palminteri / marthastewart.com)
Makes eighteen 3-inch cookies
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Chocolate chip cookies - crispy and chewy
Salam... ni first time nak menyumbang resipi..selalu dok baca org lain punya je..resipi cookies ni simple and budak-budak suka. (mak bapak budak pun suka  ).. Saya cut n paste dari blog saya je ye..cuba tau. Terima kasih..
Ingredients :
2 2/3 cups of all purpose flour (sieve) tepung gandum
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt garam
1/2 cup granulated sugar gula halus
1/2 cup dark brown sugar (sieve if there are big clumps) gula merah
1 cup unsalted butter, soften to room temperature. (if using salted butter, omit the salt) butter lembut, kalau pakai salted tak payah bubuh garam.
2 large eggs telur
2 teaspoon vanilla essence esen vanilla
2 cups chocolate chips
1 cup chopped walnut (if you wish) walnut, di potong halus.
Method :
Preheat the oven to 400 F.Combine flour, baking powder, baking soda and salt in a bowl. In another bowl, mix the two types of sugar. Cream the butter and sugar until white and fluffy. Add eggs and vanilla. Then fold in the flour.At this point, you might want to mix using your hand since the dough is lumpy and will strain your mixer. After the dough is well mix, stir in the chocolate chips and nut. Take a tablespoon and shape into a ball,arrange on your tray. Leave about an inch space between the cookies.The cooking time is about 10 minutes.
Panaskan oven dlm 400C. Campur tepung, baking powder, soda & garam dlm satu mangkuk. Dlm mangkuk lain, campurkan gula halus dan gula merah. Putar butter ngan semua gula sampai kembang. Masuk telur dan esen vanilla. Mix lagi. Kemudian, masuk tepung. Time ni doh dah mula keras sikit, boleh uli pakai tangan sekejap je. Pas tu masuk chocalate chip and walnut. Satu sudu besar dibulatkan. Tinggalkan 1 inci ruang antara cookies. 10 minit sahaja dlm oven.
[archived]
[ Last edited by maisya at 24-9-2008 03:26 PM ] |
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ermm looks delicious..!! |
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Post time 25-1-2008 02:41 PM
