Kek Lobak Merah / Carrot Cake

Kek ni ada penggemarnya dan ada juga yang tak berapa sukakan nya sebab ada rasa rempah2 sikit..Tapi kek ni sangat sesuai untuk dijadikan hidangan minum petang ...resepi ni saya selalu gunakan untk buat kalaua ada yg oder kek kat BITTERSWEETS OVEN .. so jom tengo resepinya ...

Bahan-Bahan :

SUP AYAM

Mak mak yang bekerjaya mesti suka kalau dapat masak dengan cepat dan sedap kan. Ye la, banyak benda nak kene buat kan. Kat sini saya nak share resepi paling senang sekali utk masak campak2 je lam periuk ...

Resepi Sup Ayam

Bahan2:

1/2 ekor ayam
1 biji bawang besar hiris
5 ulas bawang putih ketuk 
5 batang cili api (patah2 kan je)
1 inci halia
1 batang saderi
1 biji carrot
2 biji tomato
2 biji kentang
1 Biji Limau Nipis
Paste Sup Siam Adabi
Air
Garam
Daun sup

Cara masak:

Masuk kan je semua tu dalam periuk kecuali tomato dgn daun sup. pastu tutup periuk, buat api slow je.

Bila dan mendidih masukkan tomato. dan siap masak sume baru tabur kan daun sup tu...

Ni la rupa Perencah Sup Siap tu...

Salad Peria / Bitter Gourd Salad

Ramai orang tidak sukakan rasa peria yang pahit dan payau tetapi tidak ramai yang tahu tentang khasiat serta kebaikan peria ini. Pada hari-hari anda inginkan diet yang lebih sihat, anda boleh cuba resepi salad peria ini yang boleh dinikmati sebagai hidangan sampingan bersama pelbagai jenis lauk lain.

RESEPI : 

1 biji peria (buang kulit dan hiris nipis - jika suka perap dengan sedikit garam dan ramas2 - kemudian bilas)
5 biji cili padi (hiris)
1 labu bawang besar (mayang)
1 labu bawang merah (mayang)
3 biji limau kapas (ambil airnya)
1 biji tomato (hiris)
sedikit ikan bilis, bersihkan, cuci dan tos
1/2 sudu garam
2 sudu gula

Campur kesemua bahan dalam satu bekas. Gaul bersama gula dan garam, dan perahkan air limau kapas. Biarkan selama lebih kurang 20 minit sebelum dihidangkan.

COCONUT CAKE

COCONUT CAKE by The Cake Blog

Coconut Cake – homemade coconut cake with creamy coconut milk, brushed with coconut syrup to keep it extra moist, and topped with vanilla bean buttercream frosting.

INGREDIENTS

FOR THE COCONUT CAKE:

• 3 cups cake flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups sugar
• 2 teaspoons pure vanilla extract
• 4 large eggs
• 1 ½ cups coconut milk, stirred **

FOR THE COCONUT SIMPLE SYRUP:

• ¼ cup coconut milk solids **
• ¼ cup water
• ½ cup sugar
• ½ cup shredded coconut

FOR THE VANILLA BEAN BUTTERCREAM:

• 4 large egg whites
• 1 1/3 cup white sugar
• 2 cups unsalted butter, softened
• 2 teaspoons vanilla extract
• ½ vanilla bean, seeds scraped out

FOR THE DECORATION:

• 1M piping tip
• 4B piping tip
• soft gel paste food color
• white nonpareils

INSTRUCTIONS

MAKE THE COCONUT CAKE:

1. Pre-heat oven to 350 degrees. Grease and flour three 8-inch cake pans and set aside.
2. Sift together the flour, baking powder and salt.  Set aside.
3. In the bowl of an electric mixer, beat the butter on medium speed until smooth. Add in the sugar and continue to mix until light and fluffy – 3 to 5 minutes.
4. With the mixer on medium-low, add in the eggs, one at a time. Add in the vanilla extract. Stop the mixer and scrap down the bowl.
5. With the mixer on low, carefully add in half of the dry ingredients. Once incorporated, slowly stream in the coconut milk. Add in the remaining dry ingredients. Once incorporated, mix the batter on medium speed for no more than about 30 seconds.
6. Evenly divide the batter into the three prepared pans. Bake for 22 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool on a wire rack for 10 to 20 minutes before removing the cakes from their pans. While the cakes are still warm, brush them with the coconut simple syrup.

MAKE THE COCONUT SIMPLE SYRUP:

1. While the cakes are in the oven, start your simple syrup. Both the cakes and syrup should be slightly warm, so it is best to start making the syrup once the cakes go into the oven.
2. Place the coconut milk solids, water, and sugar in small saucepan. Heat the mixture oven medium-high heat until everything melts together and the syrup begins to simmer.
3. Reduce the heat to low and stir in the shredded coconut. Simmer for about 10 minutes then remove from heat.
4. Once the cakes have been removed from their pans, strain out the shredded coconut and generously brush the warm syrup over the tops of the cakes. Allow the syrup to sink into the cakes (about 20 minutes) before being wrapped plastic and chilled. Slightly chill the cakes in the refrigerator for easier assembly or store overnight.

MAKE THE VANILLA BEAN BUTTERCREAM:

1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
2. Place bowl over a pan of simmering water to create a double-boiler. Whisking constantly, heat the egg mixture until it registers 160 degrees on a candy thermometer. Carefully transfer the bowl onto the stand mixer.
3. Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes until the bowl is no longer warm to the touch and the meringue is fluffy, glossy and holds a stiff peak.
4. Switch to the paddle attachment. With the mixer on low, slowly add cubed butter and mix until incorporated.
5. Add the vanilla extract and vanilla bean seeds. Whip on medium-high until silky and smooth, about 3 to 5 minutes. The buttercream may look like it’s broken at some point. Keep mixing until it is completely smooth.

ASSEMBLE AND DECORATE:

1. Place one layer of cake onto serving plate or cake stand and top with roughly ½ cup of vanilla buttercream.
2. Repeat with second cake layer, more frosting and then last layer of cake.  Lightly coat cake with a thin layer of frosting, letting some of the cake layers show through.
3. Pipe pink and peach buttercream rosette using a 1M piping tip, creating a crescent shape around the top of the cake. Overlap a few to create some dimension.
4. Fill in the gaps, by piping buttercream star buttons/kisses using both the 1M piping tip and 4B piping tip in peach and pale green.
5. Finish with white nonpareils as desired.

NOTES

1. Most cans of full-fat coconut milk with separate into watery milk and solids. Save ¼ cup of the solid coconut milk for the coconut simple syrup. Be sure to thoroughly mix together the 1 ½ cups coconut milk for the cake batter.

• Author: Tessa Huff
 
• Yield: One 8" Round Cake
 
• Category: ✽ ✽ ✽ ✽
• 
  

Coconut Cupcakes

COCONUT CUPCAKES by The Cake Blog

ok..dengar nama dia cam sedap kan...act..kami belum try resipi ni lagi dan akan buat dalam masa yang terdekat ni......kalau ada yang try boleh la tag kami ye..

• Author: ellenJAY
 
• Yield: 24 cupcakes
 
• Category: ✽ ✽ ✽

INGREDIENTS

For the Coconut Cupcakes:

• 3 cups cake flour
• 4 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, room temperature
• 2 ⅓ cups granulated sugar
• 5 large egg whites
• ½ cup milk
• 1 cup canned unsweetened coconut milk
• ½ cup sweetened shredded coconut flakes

For the Coconut Buttercream:

• 2 cups unsalted butter, room temperature
• 8 cups confectioners’ sugar
• 4 teaspoons coconut extract
• ½ cup heavy cream
• ½ cup coconut milk
• 2 cups sweetened shredded coconut flakes

INSTRUCTIONS

Make the Coconut Cupcakes:

1. Preheat oven to 350 degrees and line cupcake pan with cupcake liners.
2. In medium bowl combine dry ingredients: cake flour, baking powder and salt.
3. In another bowl combine egg whites, milk and coconut milk.
4. In bowl of stand mixer, beat butter and sugar on high for 2 minutes until light and fluffy.
5. Slowly add the flour mixture until combined.
6. Gradually add the egg mixture and beat until incorporated.
7. Stir in the coconut flakes.
8. Fill cupcake liners ¾ full.
9. Bake for 15-18 minutes, or until toothpick inserted comes out with a few crumbs.
10. Allow cupcakes to cool in pans for 5 minutes, then remove to wire racks to finish cooling.

Make the Coconut Buttercream:

1. Beat butter and coconut extract in bowl of stand mixer on medium speed for 2 minutes, until smooth.
2. Reduce mixer speed to low, and slowly add in confectioners’ sugar 1 cup at a time while mixer is running and mix until smooth.
3. Combine heavy cream and coconut milk and add to icing slowly while continuing to beat until smooth.
4. Prepare a piping bag fitted with a large round tip and fill with frosting.
5. Swirl coconut buttercream on top of cupcakes then dip upside down in the reserved coconut flakes to cover the tops and mound like a snowball.

Moist Choc Cake

Siapa yang tak suka kek coklat moist yang sangat enak, sangat gebu dan paling penting, melt dalam mulut?

Hari ini kitorang nak kongsikan kepada anda resepi KEK COKLAT MOIST  yang sangat sedap dan sentiasa mendapat sambutan hangat dari kalangan customer-customer kami setiap kali order...

Mudah je bahan-bahan nya..Jom kita tengok resepi

Bahan bahan

Kek

• 1 cawan susu segar*
• 1/2 cawan susu pekat*
• 1 cawan minyak*
• 1 cawan gula castor*
• 1  cawan koko*
• 1 cawan tepung gandum
• 1 sdk baking powder
• 1 sdk baking soda
• 3 biji telur

** Ayak tepung,serbuk koko, baking soda dan baking powder
** masukkan semua bahan dan mix sebati
** bakar pd suhu 180'c selama 45 minit

Choc Ganache :

Method 1 :

• 1 Bar Coklat Beryls (200g )
• 1/4 kotak whipping cream (anchor uht)
• 1 sudu kecil butter
• ** double boiled kan sehingga cair dan licin)

Method 2 :

• 200gm1 cawan susu pekat
• 1/2 cawan koko
• 1 sudu kecil butter
• 1/2 cup susu segar