Carrot Cake

Resipi yg diperolehi daripada buku masakan orang putih..maaflah saya lupa nama buku tu, pinjam kat library..insyaAllah, jika saya jumpa balik buku tu, saya bgtau semula di sini.

Bahan2:

1 cwn gula kaster
3 telur
1 cwn minyak sayur
sebiji limau [parut dan ambil jusnya]
2 cwn tepung naik sendiri
1 st serbuk cinnamon
1/2 st serbuk nutmeg
1/2 st garam
350 g grated carrot, squeezed dry
1 cwn walnut, kisar
225 g [8 oz] cream cheese
2 sb madu
1 sb jus oren

1. Panaskan oven 180 C.

2. Pukul gula, telur, minyak, parutan oren dan jusnya hingga ringan. Ayak tepung, rempah2 dan garam ke dlmnya, pukul lg bbrp minit.

3. Masukkan carrot dan kacang. Kacau dan masukkan dlm loyang.

4. Bakar selama 1 1/2 - 1 3/4 jam.

Icing :

Pukul cheese, madu dan 1 sb jus oren hingga lembut. Sejukkan 30 min utk firm up.

Whisked Sponge Cake

Bahan2:

2 telur [3, 4]
1/4 cwn gula kaster [1/3, 1/2]
1/2 cwn tepung gandum [3/4, 1 cwn]


1. Panaskan oven 180 C.

2. Pukul [whisk] telur + gula dlm bekas yg tahan panas sampai betul2 hancur. Pastu letak bekas tu atas saucepan yg ada air mendidih dlmnya. Sambung whisk lagi sampai jadi tebal dan pekat.

3. Angkat bekas dan whisk lg sehingga adunan sejuk.

4. Ayak tepung gandum dlm bekas td. Boleh masukkan apa2 perisa jika mahu. Kacau pakai spatula. Kaupbalikkan perlahan2 hingga sebati.

5. Bakar selama 10-12 minit.

Maple Pecan Brownies

An adaptation of the classica American chocolate brownies, using pecan nuts and maple syrup to give a delicious alternative.


Ingredients: [makes 12]

1/2 cup butter, melted
1/3 cup light soft brown sugar
6 tbsp maple syrup
2 eggs
1 cup self-raising flour
1/2 cup pecan nuts, chopped
3/4 cup plain chocolate chips [semisweet]
1/4 cup unsalted butter


1. Preheat the oven 180 C. Grease and line the cake tin.

2. Place the melted butter, sugar, 4 tbsp maple syrup, eggs and flour in a bowl and beat for 1 minute until smooth.

3. Stir in the nuts and transfer to the prepared tin. Smooth the surface and bake for 30 minutes, until risen and firm to touch. Remove from the oven, cool in the tin for 10 mins and transfer to a wire rack to cool.

4. Melt the choc. chips, butter and remaining syrup in a small pan over a low heat. Cool slightly.

5. Spread over the cooled cake. Leave for 5 mins to set.

Sugarpaste [Fondant Icing]

Ingredients:

1 egg white
2 tbsp liquid glucose
2 tsp rosewater
1 1/2 cups icing sugar, sifted
icing sugar to dust

1. Mix together the egg white + liquid glucose + rosewater. Add the icing sugar & combine with a wooden spoon until the icing begins to bind together.

2. Kneead together with the fingers until the mixture forms into a ball.

3. Place on a surface lightly dusted with icing sugar & knead until smooth and free from cracks.

4. If the icing is too soft to handle and is sticky, knead in some more icing sugar until firm & pliable. If the sugarpaste should dry out and become hard, knead in a little boiled water until the icing is soft & pliable.


Storing:

Wrap the icing completely in cling film [plastic wrap]

Tips for Marvelous Muffins

Saya dapat info ni daripada sebuah laman web masakan di sini. [allrecipes.co.uk]
Sebagai nota dan peringatan untuk diri sendiri yang memang suka buat pelbagai jenis mafin.


· The number one rule of muffin-making is don't over mix the batter unless you want hockey pucks instead of muffins.

· If you're wondering which recipe to choose, note that less butter and sugar in a recipe results in a bread-like muffin, while more butter and sugar produces something closer to cake.

· Have all ingredients at room temperature. Mix the dry ingredients, whisk the wet ingredients, then use a spatula or wooden spoon to gently stir the two together until everything is slightly moistened. Yes, there will be lumps. Small lumps are fine.

· Add fruit, nuts, etc. after lightly combining the wet and dry ingredients. Then give the batter one more light-handed stir and you're done. Is the batter still thick and lumpy? That's exactly what you want.

· That thick, lumpy batter is best portioned out with a ladle or a small ice cream scoop.

· Kids seem to love muffin tops. Bake the batter in shallow muffin tins or overfilled regular muffin tins. Even if you use paper liners, a quick spritz of vegetable cooking spray on the top of the muffin tin will make muffin removal much easier.

· Position your oven rack in the middle of the oven for even heat distribution.

· Let muffins cool for a few minutes before turning them out of the pan.

· Muffins are best when freshly made, but for muffins anytime you want them, wrap cooled muffins in plastic and freeze for up to two months. Thaw, still wrapped, at room temperature.

Homemade Marzipan

Saya biasa makan marzipan ni dalam coklat Thorntons. Anak2 memang tak suka bau marzipan ni. Saya pula, tiada masalah asalkan tekak saya boleh telan maknanya approved la tu. Marzipan ni sejenis pes yg boleh dilentur2 & diperbuat drpd serbuk badam & campuran gula.

Jom tengok camne cara nak buatnye.

Bahan2:

2 1/4 cwn serbuk badam [225 g]
1/2 cwn gula kaster [125 g]
3/4 cwn gula aising [125 g]
1 st jus lemon
beberapa titik esen badam
1 biji telur [dipukul]

Cara2:

1. Masukkan serbuk badam + gula kaster + gula aising dlm mangkuk. Kacau hingga sebati.

2. Buat lubang kat tengah2, masukkan jus lemon + esen badam + telur untuk menghasilkan doh yg lembut guna senduk kayu ye..

3. Bentukkan ia jadi macam bola. Pastu uli dgn menabur sedikit gula aising atas permukaan tmpt menguli tu..pastu ulilah sampai xde kesan retak..[crack].

4. Balut dlm cling film [plastic wrap] @ boleh juga simpan dlm plastik 'rok-rak' sehingga sedia utk diguna bila diperlukan.

American Frosting

Aising ni agak crispy di bahagian luarannya bila dibiarkan kering. Bagusnya aising ni bila ia xmelekat melekit2 berminyak di tangan @ bekas berbanding butter icing..hmm. Tapi, org mengandung tak digalakkan makan kek yg dihias aising ni sbb dia guna telur putih yg xdimasak..bahayaaaaa..

Bahan2:

1 biji putih telur
2 sb air [30 ml]
1 sb golden syrup @ light corn syrup [15 ml]
1 st cream of tartar
1 cwn gula aising [175 g], ayak


Cara2:

1. Masukkan putih telur + air + golden syrup + cream of tartar dalam mangkuk yg tahan panas. Pukul hingga sebati guna hand mixer.

2. Masukkan gula aising dlm adunan td. Pastu letakkan mangkuk yg tahan panas tu atas saucepan @ periuk yg mengandungi air panas [jerang atas dapur..kaedah double-boiled]. Pukul hingga adunan jadi kental & putih.

3. Angkat mangkuk dr saucepan. Pukul lagi sehingga adunan sejuk & tebal atau hingga jadi tanduk..'stands up in soft peaks'.

4. Sapu segera atas kek. Siap!