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Thursday, August 2, 2012

Resepi Puding Kastard Berkuah Dengan Buah-buahan



Bahan2 Puding dan Cara Buat (6-7 orang makan) - sumber resepi: MyResepi.com
1 cawan tepung kastard
5 cawan air
1/2 sudu kecil garam 
2 sudu makan susu pekat manis

Campurkan semua bahan dan kacau dengan senduk sehingga sebati. Masak atas api sederhana sehingga berkilat. Sentiasa kacau untuk mengelakkan adunan menjadi berkerak. Tuang ke dalam bekas dan sejukkan dalam peti ais. 

Bahan2 Kuah dan Cara Buat
1 tin susu cair 
1 tin air
1 biji kuning telur
2 sudu makan tepung kastard
1 sudu kecil esen vanilla 
2 senduk gula (boleh adjust ikut suka. saya buat kurang manis)

Campurkan semua bahan dan masak atas api sehingga mendidih. Setelah kuah sejuk, tuang atas puding, taburkan buah-buahan dalam tin. Nak letak buah-buahan segar pun boleh. Terserah kepada anda. JANJI SEDAP! Selamat mencuba!

Tuesday, February 21, 2012

The history of cake decorating

A Short History of Cake Decorating

Cake decorating is one of those oft-ignored culinary arts. Although the sight of a beautifully decorated cake delights almost everyone, most people are not aware of the long and intricate history of cake decorating. Cake decorating indeed has a long and colored history. Here is a brief overview of the history of cake decorating.
The Roots of Cake Decorating
What are the origins of cake decorating? Compared to other forms of food preparation, cake decorating is actually one of the newer culinary arts. Cake decorating can be traced back to the mid-17th century. This is around the same time, probably not coincidentally, that cake pans made their first appearance in domestic kitchens across Northeastern Europe. Beginning in the mid-17th century, cake decorating gained widespread popularity as a way to create elaborate desserts that were used as displays during the feasts and banquets of the wealthiest aristocracy. However, these were mainly used as display pieces.
The Mid-19th Century Brings Cake Decorating to the Forefront
The history of cake decorating, as we know it today truly got its start in the mid-19th century. This coincides with the period in which the French began to serve the dessert as a completely separate sweet course that was served at the very end of the meal. This is the time in which decorated desserts, namely cakes, began to appear on banquet tables with some kind of regularity.
The Development of Temperature-Controlled Ovens Changes Everything
In the 1840s, there was an important development in kitchen and cooking technology: the temperature controlled oven. This, of course, made baking much more pleasant and convenient. During this period, cake baking became easier and thus more popular. However, during this period, most cake decorating consisted of the elaborate and difficult old English method, which generally consisted of decorating with dimensional over piping. The cakes would generally be covered in rolled fondant, and the borders would be intricately over piped. Another important development during this same period is the introduction of baking powder and baking soda. This, of course, also makes baking cakes much easier.
The Wilton Method Arrives in the Early 20th Century
Around 1929, a business known as Wilton Enterprises began to advertise its own cake decorating classes. Their classes were advertised to enterprising chefs, caterers and other gourmands with an interest in baking and cake decorating. The cake decorating classes took off and became a great success among bakers and chefs. In 1947, the Wilton's began to develop and promote their own line of baking and cake decorating products. Wilton enterprises made a great splash, and by the 1960s, the so-called Wilton Method became a stand-by method of cake decoration. In 1983, the Wilton Company merged with the Copco kitchenware company. Then, in 1991, the company merged again with Rowoco, who changed the name of the company to Wilton Industries.
The Lambeth Method Becomes Another Popular Decorating Method
A few years after the Wilton school came into existence, Joseph Lambeth published a book that would become a classic of cake decorating. The book was known as The Lambeth Method of Cake Decoration and Practical Pastries. The book became widely popular with budding cake decorators, bakers and other gourmands. The book contained real step-by-step instructions and clear, oversized drawings and photographs that showed readers how the Lambeth Method of cake decorating was constructed.
The International Cake Exploration Society Come Onto the Scene
In 1976, a new organization known as the International Cake Exploration Society in Michigan came into the cake decorating scene. The organization is still active, and meets each year during their annual conventions. 

sumber: http://www.cakedecoratingart.com/articles/a-short-history-of-cake-decorating/

Tuesday, November 22, 2011

Kek Karemel




Anda boleh view gambar2 cara penyediaan kek ini di blog di atas. Terima kasih kepada tuan empunya blog, resepi ni memang mudah untuk disediakan dan terbukti sedap!.
( Saya telah kurangkan sedikit kandungan gula. Agak terlalu manis. Selamat mencuba!) 

Gula Hangus
2 sudu besar gula pasir


Sediakan loyang 8 inc.
Tabur gula dalam loyang dan masak atas api perlahan.
Biar gula hancur dan warna tukar jadi perang.
Ratakan gula dgn menyenget2 kan loyang kiri dan kanan
Biar gula sejuk. Gula yg sejuk ni akan keras dan akan retak2 dan berbunyi spt kaca pecah bila dah keras.
Ketepikan
Bahan Karemel
1/2 tin susu cair
70g gula castor
1/2 sudu teh esen vanilla
3 biji kuning telur

Kacau susu dan gula hingga gula larut.
Kacau telur dan esen perlahan.
Satukan kedua2 bahan dan kacau rata perlahan aje.
Kemudian tapis ke dalam loyang gula hangus tadi.
Ketepikan.
Kalau nak dapatkan lapisan karemel yg tebal gandakan sukatan susu dan kuning telur.
(Adunan ni tak perlu di bakar dulu ye! kita akan bakar adunan ni bersama adunan kek nanti )
Adunan Kek Bahan 1
70g gula kastor
3 biji telur kuning
135ml air
45ml minyak masak

Pukul telur kuning, minyak dan air sampai gebu dan tukar ke warna putih.
Kemudian masukkan gula kastor dan pukul lagi sampai naik sekali ganda.

Adunan Kek Bahan 2
140 gm tepung gandum
1 sudu teh baking powder

Matikan  mixer dan masukkan tepung dan baking powder yg telah diayak
Masukan  sikit2 dan kacau perlahan secara kaup balik hingga kesemua bergaul sempurna.
Ketepikan.
Merinque 
6 biji putih telur - pastikan jgn tercampur sedikit pun telur kuning
70g gula castor
1 sudu teh krim of tar2

Pastikan semua peralatan dalam keadaan kering
Pukul putih telur hingga berbuih
Masukkan gula dan tatar dan terus memukul dgn speed tinggi hingga adunan kental dan kaku. kalau kita terbalikkan loyang adunan putih telur tu tidak jatuh
Masukkan 1/3 bahan merinque kedalam adunantepung tadi.
Gaul rata secara kaup balik
Kemudian masukkan semua baki adunan merinque dan ratakan dgn kaedah kaup balik hingga bergaul sempurna. Kacau perlahan sahaja.
Bahagikan adunan kepada 3 bahagian yg sama banyak.
Letakkan pewarna yang anda sukai.
Kemudian tuangkan adunan kek ni ke atas lapisan karemel tadi.
Belang- belangkan adunan
Tuang 3 sudu lapisan pupple, kemudian 3 sudu lapisan pink di tengah-tengah lapisan purple. Kemudian tuangkan pula  3 sudu lapisan biru di tengah-tengah lapisan pink.
Buat begini sehingga 3/4 adunan, kemudian buat pula cara yg sama dgn 2 sudu pula.
Akhir sekali dengan satu sudu.
Lorekkan atas adunan dengan lidi.

Bakar dengan kaedah waterbath selama 1 jam atau sehingga masak menggunakan api bawah sahaja. 

Gambar-gambar kaedah penyediaan.

Cara buat gula hangus. Guna api slow sahaja.

Ratakan gula hangus dengan cara menyengetkan loyang. Buat masa tengah panas dan cair di atas api yg kecil. Tetapi berhati-hati jangan sampai jadi hangit pula.

Asingkan telur kuning dan putih. Pastikan putih telur bersih, jangan ada sedikit pun kuning telur yang masuk ke dalamnya.

Adunan karemel. Kacau sehingga sebati.

Tapiskan adunan karemel ke dalam loyang yang berisi gula hangus, dan ketepikan dahulu.

Pukul adunan telur kuning, minyak dan air sehingga gebu dan berwarna putih. Kemudian masukkan gula kastor sedikit demi sedikit dan teruslkan pukul sehingga kembang dua kali ganda.

Masukkan tepung yg telah diayak dgn baking powder ke dalam adunan telur kuning yang telah kembang tadi sedikit2. Gaul perlahan2 secara kaup balik.

Cara buat meringue: pukul putih telur dengan kelajuan tinggi sehingga kembang dan berwarna putih. Masukkan serbuk krim of tar tar dan gula. Teruskan pukul sehingga kental dengan high speed.

Ini lah rupa meringue yang dah siap.

Masukkan 1/3 meringue ke dalam adunan kek. Kaup balik kan sehingga sebati.

Masukkan baki 2/3 meringue ke dalam adunan kek tadi. Gaul secara kaup balik dengan perlahan2 supaya kek tak batat nanti.

Cara letak adunan kek ke atas adunan karemel. Letak 3 sudu secara berselang-seli, kemudian 2 sudu berselang-seli dan akhir sekali 1 sudu. (yang ini, saya hentam saja. x kisah lah, janji berbelang2...hihihi)

Bakar cara steam bath. Guna api bawah sahaja. Bakar selama 1 jam atau sehingga masak.

Rupa kek di bahagian atas.

Taraaa!!

Sejukkan dalam peti sejuk, sedia dihidangkan...

Monday, November 7, 2011

Biskut Kacang Tanah


Sumber resepi: Majalah Keluarga Keluaran Ogos 2011.

Bahan-bahan: 
2 cawan tepung gandum
1 cawan gula icing
2 cawan kacang tanah - digoreng dan dikisar
1 cawan minyak

Cara-cara membuat:

Campurkan kesemua bahan dan gaul hingga menjadi bentuk doh. Kemudian bentukkan dan bakar sehingga berwarna keperangan/ sehingga masak.