Wednesday, February 25, 2009

Muffins - from the Wikipedia

From Wikipedia, the free encyclopedia


A muffin is a type of bread that is baked in small portions. Many forms are somewhat like small cakes or cupcakes in shape, although they usually are not as sweet as cupcakes and generally lack frosting. Savory varieties, such as cornbread muffins, also exist. They generally fit in the palm of an adult hand, and are intended to be consumed by an individual in a single sitting.

Muffin can also refer to a different baked good: the smaller, disk-shaped English muffin, although this usage is uncommon outside of the Commonwealth of Nations. As American-style muffins are also sold in Commonwealth countries, the term muffin can refer to either product, with the context usually making clear which is meant.

There are many varieties and flavors of muffins made with a specific ingredient such as blueberries, chocolate chips, cucumbers, raspberry, cinnamon, pumpkin, date nut, lemon, banana, orange, peach, strawberry, boysenberry, almond, and carrot. These ingredients are then baked into the muffin. Muffins are often eaten for breakfast; alternatively, they may be served for tea or at other meals.

Modern history

Muffins baking in an oven

A somewhat odd combination of circumstances in the 1970s and 1980s led to significant changes in what had been a rather simple, if not prosaic, food. The decline in home-baking, the health food movement, the rise of the specialty food shop, and the gourmet coffee trend all contributed to the creation of a new standard of muffin.

Preservatives in muffin mixes led to the expectation that muffins did not have to go stale within hours of baking, but the resulting muffins were not a taste improvement over homemade. On the other hand, the baked muffin, even if from a mix, seemed almost healthy compared to the fat-laden alternatives of doughnuts and Danish pastry. "Healthful" muffin recipes using whole grains and such "natural" things as yogurt and various vegetables evolved rapidly. But for "healthful" muffins to have any shelf-life without artificial preservatives, the sugar and fat content needed to be increased, to the point where the "muffins" are almost indistinguishable from cupcakes. The rising market for gourmet snacks to accompany gourmet coffees resulted in fancier concoctions in greater bulk than the original, modestly sized corn muffin.

The marketing trend toward larger portion sizes also resulted in new muffin pan types for home-baking, not only for increased size. Since the area ratio of muffin top to muffin bottom changed considerably when the traditional small round exploded into a giant mushroom, consumers became more aware of the difference between the soft texture of tops, allowed to rise unfettered, and rougher, tougher bottoms restricted by the pans. There was a brief foray into pans that could produce "all-top" muffins, i.e., extremely shallow, large-diameter cups. Along with the increasing size of muffins is a contrary trend of extremely small muffins. It is now very common to see muffin pans or premade muffins that are only one or two inches in diameter.

Types of muffins

English Muffin

A split English muffin

The English muffin is very different from the variety described on this page. The "English muffin" is yeast leavened and predates the baking powder leavened muffins. This produces a type of muffin with a thick, fluffy pastry and is usually baked as a disk typically about 8 cm in diameter. It is usually split into two, toasted and buttered, and bears a vague resemblance to a crumpet or pikelet. It also is eaten cold with a hot drink at coffee shops and diners. In her Boston Cooking-School Cook Book, Fannie Farmer gave recipes for both types of muffins, distinguishing between "raised" and adding instructions for a version that is nearly identical to today's "English muffin." Here the raised-muffin mixture was cooked in muffin rings on a griddle and flipped to brown both sides, producing a grilled muffin. Farmer indicated this was a useful method when baking in an oven was not practical.

Corn Muffin
Muffins made from cornmeal are popular in the United States. Though corn muffins can simply be muffin shaped cornbread, corn muffins tend to be sweeter. Similar to the pan variety, corn muffins can be eaten with butter or as a side dish with stews or chili.

Muffin paper cups

A blueberry muffin in a paper muffin cup.

Muffin paper cups are round sheets of paper, foil or metal,[1] with scallop-pressed edges, giving the muffin a round cup shape. Their shape can be compared to that of a disposable coffee filter. Muffin paper cups are used to line the bottoms of muffin pans, used in the baking of muffins to facilitate the easy removal of the finished pastry from the muffin tin.

The advantage to cooks is easier removal and cleanup, more precise form, and moister muffins; however, using them will prevent a crust.[2]

[1] "Hormel Foods". Retrieved on 2007-04-19.
[2] "The Joy of Baking". Retrieved on 2007-04-11.

Tuesday, February 24, 2009

Chocolate Moist Cake for Hantaran

Macam pernah tengok jer kek cam ni kan? Ya betul!!! Memang pun... ada yang berkenan bila tengok kek yang dihiasi dengan coklat toppers. Customer kali ini pun mintak sebijik macam yang dia tengok sebelum ini. Kita ikut apa customer mintak cuma rupa 'heart shape choclote toppers' sedikit beza dan kita tambahkan dengan border disekelilingnya dan parutan chocolate di tengah permukaan kek. Kalau tidak nampak plain sangat. frankly, kita lebih suka toppers yang sebelumnya...
Apa2pun kita memang suka dengan permintaan deko yang ringkas begini. Tak perlu pening kepala mencari ide yang terlalu malas nak menginap kat kepala otak kita nih...

Wednesday, February 11, 2009

Chocolate Cheese Cake

Chocolate Cheese Cake with ganache and strawberries, order by Six Point Riverside Restaurant 'first lady'. Thank you and hopefully, they enjoyed the cake.

Tuesday, February 10, 2009

Donat Kentang NCC

Setiap hari membaca very positive feedback pasal donat kentang resipi dari blog NCC ni, membuatkan hati bergoncang, teruja untuk menyertai NCCers lain mencuba. Tidak dinafikan resepi sumbangan Ibu Fatmah Bahalwan ni memang marvellous... tetap lembut membelai walaupun setelah sejuk.
Sumber: Fatmah Bahalwan

500 gr tepung terigu protein tinggi
50 gr susu bubuk
11 gr ragi instant
200 gr kentang, kukus, haluskan dan dinginkan
100 gr gula psir
75 gr mentega
½ sdt garam
4 btr kuning telur
100 ml air dingin

Cara membuatnya:

  1. Dalam wadah, campur tepung terigu, gula, susu bubuk, ragi instant, aduk rata, masukkan kentang halus ,tuang telur dan air dingin, uleni hingga rata dan setengah kalis.
  2. Beri mentega dan garam, uleni terus hingga kalis elastis. Istirahatkan 15 menit.
  3. Bagi adonan, masing-masing 50 gr, bulatkan. Diamkan 20 menit, hingga mengembang.
  4. Lubangi tengahnya, menjadi bentuk donat, segera goreng sampai kuning kecoklatan.
  5. Angkat, tiriskan. Taburi gula donat, atau hias dengan coklat.

Sunday, February 8, 2009

My Mexican Bun

I've tried this most people's favorite - Mexican Bun. Just use any sweet bun or sweet dough recipe. Fill in with cubed butter and sprinkle with sugar. Close the edge properly and neatly. Topped the buns with coffee paste toppings.

This is my version of Mexican Bun's Topping

100g flour
100g butter/margarine
100g sugar
1 egg
1 tbsp cappucino emulco
Mix all together. Using piping bag, pipe as circle direction from inside to outside.

Sausage Bun

Emmm... yum! yum!

Sweet Dough

600g high protien flour
84g sugar
12g instant yeast (use 1 packet of mauripan)
6g bread improver
12g bread softener
12g salt
1 egg
300 ml water (substitute fresh/uht/full cream milk)
18g milk powder (omit if use fresh/uht/liquid milk)
62g magerine/shortening

For Noxxa bread machine method: Put all liquid ingredients first, follow by sugar, salt, softener and magerine. Then all dry ingredients in. Lastly, the yeast. The set the programme 12 & 11. Let it rise in the machine. Take out the dough from machine and divide the dough for 50g each. Shape it into round ball. Leave for 10 minutes and shape as u like or follow the step by step above.

To apply for other machine, please follow the manual given.

Meat Curry Bun

Suitable for any Sweet Dough recipe, just try it...
For fillings:
1 kg potatoes - diced
400g mince meat
1 pack meat curry powder
3 tbsp blended chillies
1/2" ginger
4 shallots
2 cloves garlic salt to taste
1/2 cup mild tamarind juice
4 tbsp cooking oil

Heat cooking oil in a pan. Pound shallots, garlic and ginger. Stir fry chillies, salt and pounded ingredients in hot oil. Add in curry powder, stir well. Put in mince meat and mix well. Drop in potatoes, water, tamarind juice and sugar. Cook until the water disappear and the potatoes are really done. Ready to use.

Sardine Bun

Use any sweet dough recipe for the bun...

For fillings:
1 can sardine
1 big onion
1 red chillie

Add all ingredients and mix well. Ready to use.

Happy trying!!!

Krim Paff

Sumber: Umi Imah
250ml air
125g butter
150g tepung - diayak
¼ st garam
1 st gula
4 biji telur

1. Didihkan air dan butter hingga cair. Kemudian masukkan tepung yang diayak. Gaul sebati hingga adunan tidak melekat di periuk. Angkat dan sejukkan.
2. Bila sejuk pukul sedikit and masukkan telur sebijik sebijik. Bakar 25 minit dgn suhu 200˚C atau sehingga kekuningan.
500ml susu segar
100g gula
80g tepung custard

Hangatkan susu dan gula atas api sederhana. Masukkan tepung kastard and kacau sehingga pekat.

Checkerboard Cake

Got the recipe from internet...
Tools: Checkerboard Cake Pan Set

1 cup (2 sticks) butter or margarine, softened
2 2/3 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour (cake flour)
1 tablespoon baking powder
1 teaspoon salt
2 cups milk
4 squares (4 oz.) semi-sweet chocolate, melted
Chocolate Buttercream

Preheat oven to 350°F. Spray pans with vegetable pan spray. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla; mix well. Combine flour, baking powder and salt. Add to butter mixture alternately with milk; mix well after each addition. Continue beating 1 minute. Divide batter in half. Stir melted chocolate into half the batter; mix well.

Place Batter Dividing Ring into one prepared pan. Follow instructions in pan set for filling sections shown below (for convenient filling, place batter in disposable decorating bag) and remove ring. Follow filling instructions for 2nd and 3rd pan.

Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely.

Assemble cake. Position layer with chocolate cake on outside onto serving plate; spread top with chocolate icing. Position layer with yellow cake on outside on top of 1st layer; spread top with chocolate icing. Position final layer; ice entire cake with chocolate icing.

Note: Other colored batters may be substituted for vanilla and chocolate. Pan set instructions for filling sections:
  1. Place Batter Dividing Ring in the first prepared 9 x 11/2 in. pan. Pour darker colored batter in outer and center sections and lighter colored batter in the middle section. Fill sections halfway.
  2. Remove ring from pan by carefully lifting straight up on handles. Rinse and completely dry ring.
  3. Place ring in 2nd prepared pan and repeat steps 1 and 2. These will be the top and bottom layers of your checkerboard cake.
  4. Place clean and dry ring in 3rd prepared pan. Pour lighter colored batter in outer and center sections and darker colored batter in the middle section. Fill sections halfway. This will be the middle layer of your checkerboard cake.
  5. Remove ring from pan as before. Bake and cool cakes following recipe directions. Remove and stack cakes. DO NOT PUT DIVIDING RING IN OVEN.
With this unique baking set, you'll create cakes with an exciting multicolored pattern—there's style in every slice! Baking is easy with the Batter Dividing Ring included. Just place the Dividing Ring in one of the three 9 x 2 in. pans in the set and follow instructions for adding dark and light colors of batter in the divisions. Repeat for 2 more layers, pouring the dark and light batters in opposite sections for the middle layer. Use the Dividing Ring's easy-lift handles to lift out ring before baking, then stack cakes to form the checkerboard. Enjoy two tastes in one cake—try the Golden Yellow/Chocolate recipe on the package. Great for colorful holiday cakes, too! Three pans feature oversized handles for safe lifting from the oven; each takes 5 1/2 cups batter. Non-stick steel pans; plastic Dividing Ring.

Another Old Days Project - Oats Fingers

From Cikgu Suria's friend, Siti Hajar, this recipe had good feedbacks from friends, forced me to try.
Here is the result. Not bad. Very easy and very quick to finish. Nice to eat too.

JEJARI OATS (Oats Fingers)

250g butter
4 oz castor sugar
2 cups roll oats - blend
2 tablespoon coco
2 cups flour gentel2

shape fingers, bake, drop in icing sugar + milk powder.

Sesame Wheat Germ Bread

This is an Healthy bread. Suitable to anyone who has healthy problems such as Diabetes and hypertension like me. Senang dan sedap sbb rasa dia lemak masin. Boleh kurangkan kadar garamnya ye...
Sesame Wheat Germ Bread

450 gm Tepung Roti
11 gm instant yeast (wa guna mauripan)
50 gm bijan hitam
50 gm Wheat Germ (ni beli kat Cold Storage)
8 gm garam
20 gm gula perang
300 ml air sejuk
25 gm minyak jagung (wa tukar guna minyak matahari)
  1. Campurkan tepung, yis, bijan hitam, wheat germ, garam dan gula perang di dalam mangkuk, kemudian tuangkan air stir for 10 second.
  2. Terus masukkan minyak jagung ke dalam mixture dan uli selama 8 minit atau sehingga doh menjadi lembut dan licin.
  3. Bahagikan doh kepada bahagian kecil seberat 60 gm tiap satu. Bulat2kan dan rehatkan doh selama 30 hingga 45 minit.
  4. Bakar roti pada suhu 200 darjah celcius selama 25 minutes.

Sunflower Seeds Loaf for Noxxa Breadmaker

Sebenarnya resipi ni untuk pengguna2 breadmaker Noxxa yang boleh di order dari Amway. Anyway, bagi pengguna2 breadmaker jenama lain pun boleh, cuma perlu gunakan setting 'RAPID' atau pun setting untuk wholemeal bread. Kalau guna manual pun boleh, sama jer caranya... Tengok hasilnya memang tak mengecewakan. Sedappppppppp... Kita ada buat sedikit pindaan ke atas resipi tersebut tapi tak lah ketara. Kita gantikan air kepada susu segar dan kita omit kan penggunaan susu tepung. Kebetulan pulak shortening dah habis dan tak beli2 lagi, kita gantikan dengan majerin planta...

Sunflower Seeds Loaf (Prog No. 4)

250gm tepung wholemeal
175gm tepung roti
75gm tepung biasa
50gm biji bunga matahari
300ml air
2 sudu besar gula
2 sudu besar susu tepung
2 sudu besar shortening
1 sudu teh garam
2 sudu teh yis segera
Biji bunga matahari tambahan

1. Letakkan blade penguli dalam breadpan
2. Masukkan air, gula, garam, shortening dan susu tepung ke dalam breadpan
3. Masukkan semua tepung dan akhir sekali yis segera.
4. Pilih Program 4 dan tekan mula.
5. 2 minit sebelum process menguli berhenti, bukan pintu oven dan masukkan 50 gm biji bunga matahari. Tutup pintu oven dan sambung process menguli.
6. Bila process menguli berhenti, sprinkle lebihan biji bunga matahari (optional). Tutup oven dan teruskan dengan process membakar.
7. Bila siap, remove bread dan biarkan sejuk sebelum di potong.

Roti Naik MIL Roziyati

Resipi dari ibu mertua kak Roziyati dr RNet JB. Dulu memang selalu buat resipi nih... gambar2 ni dari xtvt terdahulu...
400 gm tepung roti
100 gm tepung superfine
290 ml air
40 gm tepung susu
180 gm soft brown sugar
100 gm majerin/butter
11 gm yeast
1 tsp vanilla esen
yellow colour

  1. Dengan menggunakan bread maker, semua masuk sekali. sama cam buat roti lain gak ler... ikut peraturan di manual.
  2. Kalau guna tangan, bancuh yeast ngan sedikit air, gula (1 sudu) dan tepung. Bancuh hingga adunan jadi cam adonan cekodok tu pekatnya. Biarkan kembang 2x ganda.
  3. Dalam mangkuk lain, satukan semua bahan yang tinggal tadi. Kemudian campurkan ngan bancuhan yeast tadi. Uli hingga licin.
  4. Doh tu nnt memang lembik dan sedikit melekit. kemudian boleh bentukkan sesuka hati. kalau nak boh inti pun ok gak...

Apam Warna Warni

ni apam warna warni resipi Mas... cantik dan sedap, senang dan tidak mengambil masa yang lama untuk menyediakannya. Suka tengok dia merekah cam bunga...


320 gm tepung gandum
1 tsp baking powder
250 gm gula castor
2 tsp esen vanilla
2 biji telur gred A
1 tsp ovallate
240 gm air
2 tbsp susu manis

Masukkan semua bahan ke dalam mixer. Putar dengan kelajuan maximum hingga kembang (texture macam sponge cake). Isikan dalam paper cup. Kukus dengan api kuat selama 10 minit. Angkat dan hidang... Selamat mencuba!!!!

Bun Asas Chef Annuar

Bun Asas
Source : Chef Anuar

400 gm Tepung Roti (High Protein Flour)
12 gm Ragi Kering (Brand Mauripan boleh) - kalau guna freash yeast double the quantity
1 gm bread improver (optional)
6 gm garam
50 gm telur (approx. 1 biji gred B)
48 gm gula castor
12 gm tepung susu (susu anak pun boleh)
60 gm marjerin
190 ml air


1. Campurkan kesemua bahan kecuali telur, marjerin dan air. Gaul sebati

2. Masukkan telur, marjerin dan air. Uli sehingga doh elastik @ tidak lekat di tangan

3. Tutup doh dengan cling film/tuala lembab. Biarkan doh nak hingga double the size

4. Tumbuk doh. Bahagikan doh kepada bahagian2 kecil yang sama saiz. Timbang dlm 50-60gm sebiji. Rehatkan antara 5 - 10 min.

5. Isikan inti dan bentukkan mengikut pilihan.

6. Rehatkan lagi sehingga kembang dua kali ganda.

7. Sapu telur dan bakar sehingga masak dengan suhu 190C selama 15-20 min

  1. Pesan Chef, jangan masukkan kesemua air. Gandum yang digunakan mungkin berbeza dari segi kandungan air.
  2. Suhu dan masa membakar adalah bergantung kepada oven yang digunakan.
  3. Nak suruh doh naik cepat senang jer, masukkan dlm kereta yg tertutup (ni chef ajar)/panaskan oven, tutup, pastu masukkan doh. mmg naik tak hengat/ masukkan dalam kotak

Kek Butter Susan

3 cawan tepung kek
1/2 sudu teh baking soda
1 sudu teh baking powder
1 sudu teh garam
1 cawan mentega, dilembutkan
1 1/2 cawan gula
1/2 cawan gula perang (brown sugar)
4 biji telur
2 sudu teh esen vanilla
1 cawan sour cream
  1. Panaskan ketuhar pada 165 darjah C. Sapukan mentega dan tepung pada loyang 10 inci.
  2. Ayak tepung, baking powder, baking soda dan garam. Ketepikan.
  3. Dalam mangkuk pengadun pukul butter, gula dan gula perang sampai kembang. Masukkan telur satu persatu dan pukul lagi hingga kembang. Masukkan juga vanilla. Masukkan tepung dan juga sour cream dan gaul hingga sebati.
  4. Tuangkan adonan dalam loyang dan bakar selama 75 minit atau sehingga kek masak.
Untuk cupcake ni kita bakar selama 25 minit pada suhu 165 darjah C sebab cup tu kecit jer... utk menambah rasa dan warna kita boh chocolate emulco.

SAUSAGE PIZZA BUN - dr buku Bun Lovers K.S. Lee

Ni percubaan pada awal2 membaking dulu... saja share the recipe kat sini...
350g high protein flour
6g instant yeast
1/8 tsp salt
20g caster sugar
200ml fresh milk
20g milk powder
1/2 tsp bread improver
1/2 tbsp pizza seasoning
50g butter

100g mix vege
2nos sausage (sliced)
3 tbsp tomato sauce
3 tbsp chilli sauce
1 tbsp oregano whole
50 g shredded ceddar cheese
3 tbsp mayonnaise

  1. Combine all ingredients in a mixer, mix well with medium speed until to be a dough. Add in butter, continue beat with medium speed until a smooth and elastic dough is formed. Rest dough for about 30 minutes.

  2. Divide dough into 50g each portion and flatten. Spread with some tomato sauce and chilli sauce, sprinkle with some oregano whole. Place sausage slices, mix vege and shredded cheese, leave to rise until douled in size.

  3. Bake in preheated oven at 200C for 10 minutes until cooked.

  4. Leave to cool and pipe with tomato sauce and mayonnaise.

Topping tu pepandai korang ler nak boh apa. Kita adjust mana yang patut. Sos sapuan tu guna campuran puri tomato & tomato fresh yang diblend dan ditumis ngan bawang besar dadu dan bawang putih. tambah sikit garam.

Saturday, February 7, 2009


900 g bread flour
100 g superfine flour/cake flour
430 g water (+/-)
20 g instant yeast
12 g salt
180 g sugar
40 g butter
60 g margarine
150 g egg (=/- 2 grade B eggs)
10 g (2 teaspoons) bread improver
5 g bread softener
30 g milk powder
10 g vanilla essence

dari resipi ini dah bermacam2 roti aku buat... terimakasih pada gang RN Selatan yang bermurah hati bagi resipi nih... mahal tu, depa gi kelas tu kena bayau RM170 wooo...

Friday, February 6, 2009

From Wife with Love

Back to 2007 projects... From a Mdm Doctor or Putrajaya to a Mr Doctor of HUKM.

Chocolate Sponge Cake

500g Chocolate sponge mix
8 eggs
100ml water
100ml vege oil (use cooking oil if desperate)

Pre-heat oven at 160 degree Celcius for at least 20 minutes. Combine sponge mix, eggs and water. Beat at high speed until double, light and fluffy. Add in oil - just mix well. Pour mixture into mould lined with baking paper and bake into oven until done. Turn up side down on wire rack after 5 minutes taken out from oven. Cool. Make-up as you wish.
Chocolate Sponge Cake
500g Chocolate sponge mix
8 biji telur
100ml air
100ml minyak (use cooking oil if desperate)
  • Panaskan oven 160 darjah Celcius selama sekurang2nya 20 minit.
  • Satukan sponge mix, telur dan air. Pukul kelajuan tinggi sehingga kembang berganda dan gebu.
  • Masukkan minyak, gaul sebati jer.
  • Masukkan dalam acuan yang dialas kertas minyak dan bakar sehingga masak. (cucukkan lidi dan tarik keluar, jika bersih tanda sudah masak. seluruh rumah akan berbau keenakkan kek tersebut)
  • Selepas 5 minit keluar oven, terbalikkan di atas redai. kalau loyang tak mau tanggal pun x per... biorkan dia menonggeng seketika atau hingga sejuk. Hias ikut suka.


5 keping pratha segera - bahagi 8 bahagian
5 batang sosej - jadikan 8 bahagian
1 biji telur
sedikit bijan

Ambil 1 bahagian pratha, gulungkan sosej didalamnya. Sapu sedikit telur dan taburkan bijan di atasnya. Bakar pada suhu 180 darjah celcius selama 12 minit.

Wednesday, February 4, 2009


inilah hasil tangan kita yang pertama, masa mula2 berjinak-jinak dengan baking. Berbaloi betul... memang pun cheesecake mahal... bahan mentah pun mak ai... cheese sahaja pun dah modal besau. tapi kalau korang 'don't mind' nak bayar, kita terima jer kalau nak oder.... hehehehe....
15 graham crackers,crushed (biskut oreo 150gm==1 paket)
2 tablespoon melted butter
2 packages 8 ounce) cream cheese (beli yg 500gm kat Bagus)
3/4 cup white sugar (castor sugar)
1/2 cup fresh milk
2 biji telur
1 cup sour cream (1 bekas plain yogurt)
1 tablespoon vanilla extract(lemon flavor)
1/4 cup all purpose flour
1/2 cup whipping cream
Blueberry filling

*Cara membuatnya*
  1. Panaskan oven pada suhu 160C.Lengserkan loyang 9 inci (springform).
  2. Gaulkan biskut digestive/oreo dengan mentega cair.Masukkan dlm loyang dan tekan agak padat.sejukkan dalam peti ais.
  3. Pukul cream chesse dan gula hingga smooth,masukkan susu segar.
  4. Kemudian masukkan telur satu demi satu,pukul sedikit saja.
  5. Masukkan sour cream, vanilla, whipping cream dan tepung. Gaulkan adunan hingga rata.
  6. masukkan adunan ke dalam loyang berisi biskut tadi dan bakar selama 1 jam [bakar secara steam bath]
  7. kemudian bakar lagi dgan api bwah 10 minit dengan suhu 140C.
  8. Kemudian biarkan di dalam oven selam 5 hingga 6 jam.Ini untuk mengelakkan kek tersebut merekah.
  9. Apabila kek telah sejuk sapukan dengan blueberry filling dan kalau rajin hiaslah ikut creativity masing2…
Disebabkan tak paham apa tu vanilla extract (lemon flavor), kita masukkan 2 sudu besar lemon juice. Pada kita base biskut orea lebih sedap dari digestive biskut tu. Creamcheese yang mahal tu lebih sedap kalau digunakan... hehehe...

Sumber: norish [];
Happy Baking


Recipe given by a colleague (Rozaina) which she got from her mother. It was kept for more than a decade. This is an old project pasted in my old blog.
Digaul bersama
4 biji apple hijau (dipotong nipis)
3 tbsp. brown sugar
2 tbsp. tepung gandum
2 tsp. serbuk kayu manis

Bahan Kek
4 biji telur
1 cawan gula caster
1 cawan minyak jagung
1 tsp. vanilla 
garam (I put 1/2 tsp.)
12 tbsp. air sejuk (ni wa convert jadi 180ml)
2 1/2 cawan tepung gandum
4 tsp. baking powder
  1. Pukul gula dengan telur hingga gebu. Slowkan beater, masukkan minyak jagung, vanilla dan garam. Masukkan juga air, tepung & baking powder (seelok2nya tepung & baking powder diayak terlebih dahulu), kacau rata.

  2. Masukkan separuh adunan ke dalam acuan 9 x 9 (tapi wa guna acuan bundt). Aturkan hirisan apple, kemudian masukkan separuh lagi adunan tadi.

  3. Bakar dengan kepanasan 160C/220F selama 45 minit - 1 jam. Sejukkan dan siap untuk dihidang.

Sekarang ni, nak tanya lah... apa topping yang sesuai ngan kek apple nih? Tlg bagi idea sikit...


This time I present this nice and delicious cupcakes from
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 2/3 cup shortening
* 1 1/4 cups white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1/4 cup buttermilk
* 1 cup ripe bananas, mashed
* 2 apples - peeled, cored and shredded

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

  2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full.

  3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

Tuesday, February 3, 2009

Chocolate Cake for Love

Chocolate moist cakefor 'hantaran' but this one was for an engagement ceremony. I like simple deco for a chocolate-riched cake like this. Cool, huh?