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Friday, February 24, 2012

Bebe Chiffon (Amy Beh)

T.H.E R.A.M.B.L.I.N.G.S

TRAFFIC JAM! Gosh, who likes to be trapped in one? If given a choice, I bet, nobody in a good state of mind will ever want to be in one.

But just now I took the wrong way at the wrong time. Hmm it seems that my instinct is not with me today! I was on my way to drop the three boys to the Masjid for the Friday prayers. They have more than three choices of Masjid to go to, but my son wanted to go to the one that Saerah sends them every Friday. Since she was busy today, I had offered to drop the boys. Little that I know, I'll be stuck in the traffic jam. Normally the road is clear, and Saerah was surprised when I told her of our ordeal.

Luckily, now that I am more familiar with the roads, I managed to detour via the highway to get to another Masjid and the boys managed to perform their Jumaa prayers. Alhamdulillah.

Moral of the story : When Mr Hubby is driving and you're sitting at the passenger's seat, pay attention to the road and not toying with the phone... hahaha.... macam tak masuk je dalam cerita kat atas ek? Ada mama kesah? Ahaha....

T.H.E R.E.C.I.P.E

Saw this sweet looking baby chiffons at Kak Rus's Fotopages and decided to give it a try. Thanks Kak Rus and Amy Beh for sharing the recipe with us.


BEBE CHIFFON
Posted by MamaFaMi
Source : Kitchen Secrets - Amy Beh via Kak Rus


Ingredients A :

3 large eggs
135g caster sugar
1 tablespoon ovalette (cake emulsifier)
1/2 teaspoon vanilla essence
180g superfine flour*
1/2 teaspoon double action baking powder* (sift together)
150 ml evaporated milk
food coloring of your choice (I used pink and purple)

Ingredients B : mix well

1 cup freshly grated coconut (white)
1/4 teaspoon salt
1 tablespoon cornflour/maziena


Method :

1. Prepare the steamer. Grease the mini chiffon mould with a bit of cooking oil. Press B onto the base of the mould.
2. Using a mixer, beat eggs, sugar, vanilla essence and ovalette till light.
3. Add the sifted dry ingredients, a bit a at time and beat continuously.
4. Pour in the evaporated milk. Continue beating.
5. Divide the mixture into three bowls and add the coloring. Stir to mix.
6. Pipe the mixture into the mould till the top.
7. Steam for about 15 minutes.
8. When done, remove from the mould and ready to serve.


Have a nice day!

Thursday, February 23, 2012

Kek Batik Arora

T.H.E R.A.M.B.L.I.N.G.S

Practise makes perfect. I agreed to the max! I used to be fluent in English, be it in writing or conversing, especially when we were staying abroad for a good 10 years (3 years in Sri Lanka and 7 years in Malawi, Africa). Why was I fluent then? Because I had no choice but to speak in English. Nobody understands Bahasa Melayu over there except for the few Malaysians who were there during our first few years being there. Even with the housekeeper, I had to speak in English. So, whether I like it or not, I am forced to speak in English and that helps. And that also contributes to my writting in English. But now, at times, I find it hard to write. That explains the lack of ramblings nowadays! Other factor, maybe because I hardly read English books nowadays. Hmmm got to start reading English novels again huh?

But one thing for sure, when I am 'advising' or 'leter-ing' my children, I do it in English and guess what... I find no trouble at all finding words to say! Hahahaha... poor kids!

T.H.E R.E.C.I.P.E

Saw this cake almost everywhere. Just can't help but to try it out myself especially after looking at Mat's beautiful cake. With hope to get something like his, I started my project yesterday. But sad to say, it didn't turn out as nice as Mat's, not even close. Huhuhu... but then, the feedback from my dear neighbour Saerah, made my day. Thanks dear!

To be honest, I don't really know the origin of this recipe. I took it from Mat's Blog. He took it from Yatie's Blog who got the recipe from Cida. Thank you to all of you for sharing the ideas and the lovely recipe.


KEK BATIK ARORA
Posted by MamaFaMi
Adapted from : Che Mat Gebu


Ingredients :

250g butter
100g castor sugar
3/4 cup condensed milk
250g flour*
2 teaspoons baking powder*(*sift together)
6 large eggs
1 teaspoon ovalette
Rose essence
4 food colorings - pink, yellow, green and blue
1/2 teaspoon chocolate emulco

Note : Mat Gebu used the following colors and essence for his lovely looking cake :

5 essence and food coloring
Orange color = orange essence
Red color = strawberry essence
Purple color = blueberry essence
Brown color = chocolate emulco
Green color = pandan paste


Method :

1. Heat oven at 180C. Grease a bundt-pan with a bit of butter and dust with a bit of flour. Remove the excess flour. Since I am using the silicone bundt pan, I skip this step.
2. In the mixer bowl, cream butter, ovalette and sugar. Add condensed milk and continue beating.
3. Add eggs, one at a time. A minute after each addition.
4. Fold in flour using a spatula.
5. Divide the mixture into 5 small bowls and add essence and coloring into each bowl. Mix well and pour into a piping bag.
6. Pipe the mixture into the bundt pan, one color at a time. Repeat the process till all the mixture is used up.
7. Bake for 45 minutes or till the cake tester, inserted into the cake, comes out clean.
8. Remove from the oven and let it cool. Cut and ready to serve.


Have a nice day!

Wednesday, February 22, 2012

Garlic Baguette


GARLIC BAGUETTE

Posted by MamaFaMi

Adapted from : Bread Magic Book by Chef Alan Ooi


Ingredients A :

250g plain flour
1/2 tablespoon instant dried yeast
1/2 teaspoon salt
1/4 teaspoon bread improver

Ingredients B :

150ml water

Ingredients C :

1 teaspoon margarine (I added)

Filling (to be blended together) :

100g butter - softened (I used Planta)
5 pips garlic - finely chopped
1/2 tablespoon parsley - chopped
1/2 teaspoon salt (I omit this)

Method :

1. Combine ingredients A in a mixer. Add in ingredient B and beat to form a dough. Add in ingredient C and knead till dough is smooth and elastic to the touch.
2. Leave dough in a big bowl, covered with a damp cloth. Leave for it to rise. Punch down the dough and divide into 4 portions. Shape into balls. Leave to rest for 10 minutes.
3. Flatten the dough and make into long cylindrical shape about four inches in length. Leave to proof for 30 minutes.
4. When dough is ready, slit the front centre with a sharp knife and pipe in the filling.
5. Spray the buns with a bit of water and bake in a preheated oven at 180 C for 25 minutes. Once out of the oven, brush the buns with margarine.

Note :

I used my breadmaker.



Have a nice day!

Saturday, February 11, 2012

Main masak-masak!

We had a lovely evening at my dear neigbour, Saerah's house. We had fun in the kitchen, baking these three menus. Thank you Saerah and family for having us over.


For the recipe, please click CRUNCHY CHOCOLATE CHIP COOKIES


For the recipe, please click PANDAN CHIFFON CAKE (PUAN BASHAH)


For the recipe, please click BEST BROWNIES (ANGIES)


Thursday, February 9, 2012

Orange Chiffon Cake

Chiffon again??????
Yes, chiffon again. Why I like to bake chiffon cakes? These are the reasons...

1. I like chiffon cakes
2. It's easy to bake
3. The best reason... I don't have to grease or line the baking tin!!! :D Nampak bebenor malasnya ye... hahaha

This time, I came across the recipe while browsing through Kak Rusnah's Fotopages. And she tried the recipe from Gert's blog. So thanks to both of you lovely ladies for sharing the recipe with us.


ORANGE CHIFFON
Posted by MamaFaMi
Source : Gert via Kak Rusnah


Ingredients :

(A)
1 3/4 cups self-rising flour
1/8 tsp of salt

(B)
6 egg yolks
1/2 cup of sugar
3/4 cup Mandarin orange (tangerin) juice/orange juice (I diluted 1/4 cup sunquick + 1/2 cup water)
zest of 1 orange
1/4 cup of vegetable oil

(C)
3/4 cup of sugar
6 egg white
1 teaspoon of cream of tartar

Method :

1. Pre-heat oven to 325 degree F. Sieve all the (A) ingredient in a mixing bowl until well combined.
2. Mix ingredient (B) until well blended and then add in ingredient (A) and mix until smooth. Set it aside.
3. Beat ingredient (C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.
4. Pour batter into ungreased 10" tube pan and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.
5. Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan and remove cake.



Have a nice day!

Saturday, February 4, 2012

Strawberry Chiffon Cake (Sasha)

Made this chiffon cake for my mom to bring back to my brother's house. I took the recipe from Puan Zaharah's Facebook and according to her, she got the recipe from Puan Sasha Rahmat. Thank you to both lovely ladies for sharing the recipe.


STRAWBERRY CHIFFON
Posted by MamaFaMi
Source : Puan Zaharah Omar


Ingredients A :

6 egg yolks
2/3 cup corn oil
2/3 cup evaporated milk
½ teaspoon salt
3/4 cup castor sugar
a few drops of pink food coloring
1/2 teaspoon strawberry essence
2 cups flour
2 teaspoons baking powder

Ingredients B (meringue) :

6 egg whites
2/3 cups castor sugar
1 teaspoon cream of tartar

Beat egg whites till bubbly and add in castor sugar a little at a time. Finally add in cream of tartar and beat on high speed till stiff.


Method :

1. Sift flour and baking powder, preferably trice. Set aside.
2. Combine egg yolks, salt, sugar, food coloring and strawberry essence. Stir and add in corn oil and evaporated milk. Stir till well mixed.
3. Add in the sifted dry ingredients and mix well till a smooth batter is formed.
4. Fold in 1/3 of the meringue till well mixed and fold in the rest.
5. Pour the batter into the chiffon baking tin (do not grease).
6. Bake in a preheated oven at 180 C for 40 minutes.
7. Remove from the oven and place the tin upside down till the cake is completely cooled.
8. Remove from tin and ready to serve.


Have a nice day!