Sup Telur Pecah

Resepi by: Puan Mastura Brahim via kongsiresepi.my 

Recooked by:@kim_kimberly1509 

Takaran sukatan saya untuk 2 orang

Bahan-bahan:

1/2 labu bawang besar potong dadu

3 keping jejari

2 kuntum cendawan hitam kering rendam lembut, potong dadu atau hiris panjang

1 tin jagung

Isi ayam direbus dan carikkan, jangan dibuang air rebusan

2 ~ 3 biji telur dikocok

1 ketul kiub pati ayam, kalau banyak air guna lebih

Sedikit tepung jagung dibancuh dengan sedikit air untuk memekatkan kuahnya, saya guna tepung ubikayu

Caranya:

Air rebusan ayam tadi diguna  dan Tambahkan air jika kurang air. 

Panaskan air rebusan sehingga mengelegak dan mendidih. 

Masukkan bawang besar dan biarkan seketika. 

Masukkan kuib pati ayam dan cendawan, kemudian kacau. 

Masukkan telur, sambil tuang telur sambil gaul telur supaya telur hancur. 

Masukkan perisa, jika perlu tambahkan garam. 

Masukkan jejari ketam dan jagung. 

Kemudian masukkan tepung jagung yang sudah dibancuh dengan air. 

Biarkan seketika dah siap untuk di hidangkan. 

 

Kek Mentega ~ Mesin Pembakar Roti

Bahan-bahan (A):-
125g mentega
60g gula halus
1/4 cawan susu
2 biji teur size A

125g Tepung gandum

Caranya:-
Masukkan bahan A secara berturutan ke dalam bread machine.
Masukkan Tepung penaik.
Tekan butang start.
Tunggu hingga bunyi bip, buka penutup Dan ratakan adunan.
Tekan butang start semula.
Bila bunyi bip sudah siap dibakar.

Blueberry and Summer Fruit CheeseCake

Recipe sourced: Mary Berry

Sachertorte

Recipe sourced: Mary Berry's Simple Cakes ~ simple yummy and delicious cake
Ingredients:
265g plain chocolate, broken into pieces
6 eggs, 5 of them separated
215g caster sugar ~ i used 160g
150g ground almonds

For the topping and icing:
4 tbsp apricot jam ~ i omitted
150g plain chocolate, broken into pieces
150ml double cream ~ i used cooking cream
25g white chocolate

Method:

Lightly grease the cake tin and line hte base with a circle of non-stick baking parchment.

Pre-heat the oven to 180C.

Put the chocolate into a bowl placed over a pan of hot water.

The water in the pan must not touch the bowl or the chocolate may overheat.

Place the plan over a low heat until the chocolate has melted, stirring occasionally.

Allow to cool a little.

Whisk the 5 egg whites into a large mixing bowl until stiff but not dry.

In a separate hand-held electric mixer's whisk together the 5 eggs yolks, whole egg and sugar until thick and pale.

The mixture should be thick enough to leave a trail on the surface, when the whisk is lifted from the bowl.

Whisk the ground almonds, melted chocolate and 1 tablespoon of the whisked egg whites into the egg yolk mixture.

Carefully fold the remaining egg whites using a large metal spoon or a straight edged plastic spatula.

Turn the mixture into the prepared tin and gently tilt the tin to level the surface.

Bake for 40 - 45 minutes, until the crust that forms on the top is firm and the cake has begun to shrink away from the side of the tin.

Allow the cake to cool in the tin for about 10 minutes before loosening it around the edge with a small palette knife.  Turn the cake upside down on to a wire rack covered with a tea towel, remove the lining paper and leave to cool completely.

For the icing:

Put the chocolate into a bowl with the double cream (cooking cream) and melt slowly over a pan of hot water.

Stir occasionally until smooth and glossy.

Allow the icing to cool and thicken slightly, then pour it into the centre of the cake.

Spread it gently over the top and down the sides with a palette knife and leave to set.

To finish, melt the white chocolate slowly in a bowl over a pan of hot water.

Spoon into a small paper icing bag or polythene bag and snip off the corner.

Pipe "Sacher" across the cake and leave to set.

Devil's Food Cake

Recipe Sourced: Milo

Ingredients:
100g (3 1/2 oz) unsalted butter, softened, plus extra for greasing
275g (9 1/2 oz) caster sugar ~ used 180g brown sugar
2 large eggs ~ used 3 larges grade C
200g (7 oz) self-raising flour
75g (2 1/2 oz) cocoa powder
1 tsp baking powder
1 tbsp coffee powder mixed with 125ml (4fl oz) boiling water, or equivalent cooled espresso
125ml (4fl oz) milk
1 tsp vanilla extract

For the frosting:
125g (4 1/2oz) unsalted butter, diced
25g (scant 1 oz) cocoa powder
125g (4 1/2 oz) icing sugar
2-3 tbsp milk
dark or milk chocolate, for the shavings

Method:
Preheat the oven to 180C (350F / Gas 4).  Grease the cake tins and line the bases with baking parchment.  Using an electric whisk, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, whisking well after each addition, until well mixed.
In a separate bowl, sift together the flour, cocoa powder and baking powder.
In another bowl, mix together the cooled coffee, milk and vanilla extract.
Beat alternate spoonfuls of the dry and liquid ingredients into the cake batter.
Once the mixture is well blended, divide in between the tins.
Bake for 30 - 35 minutes until the cakes are springy to the touch and a skewer inserted into the middle comes out clean.  Leave to cool in the tins for a few minutes, then turn out onto a wire rack to cool completely. Remove the baking parchment.

For the frosting:
Melt the butter in a pan over low heat.  Add the cocoa powder and continue to cook for a minute or two, stirring frequently.  Allow to cool slightly.
Sift in the icing sugar, beating thoroughly to combine.
Blend in the milk 1 tablespoon at a time, until smooth and glossy.
Allow to cool (it will thicken) and then use half to sandwich the cakes together and the remaining to decorate the top and sides of the cake.
Finally, use a vegetable peeler to create chocolate shavings and scatter them evenly over the top of the cake.

Store: This cake will keep in an airtight container in a cool place for 5 days.

For topping i used Chocolate Ganache:
200g cooking chocolate
145ml whipping cream
1 tablespoon butter

Method:
Use double boiler pan to melt cooking chocolate.
Pour whipping cream and stir till thickened.
Cool and garnish as desire.

Mrs Ng SK's Butter Cake

Recipe sourced: Mrs Ng SK / Method by WendyinKK, thank you both of you, a keeper recipe, soft and moist

Ingredients:
230gm butter (salted), softened (cool at 18 ~ 20C, not glossy) (I mixed with margerine)
200gm eggs, no shell or 4 grade B eggs (I used 5 eggs grade C)
50gm + 150gm sugar (I used 11gm + 90gm)
200gm self raising flour, sifted (I sifted twice)
60ml milk
1 vanilla bean, seeds scraped or 1 tsp vanilla extract

Method:
Preheat oven at 180C (conventional) or 170C.
Prepare a 8" square pan, Line the base and grease the sides (greasing helps the cake's sides to rise well).
Separate the eggs and place the whites into a medium sized bowl (6 cup capacity).
Beat egg whites until soft peaks, gradually add 50g (11gm) sugar and beat until stiff.  Set aside.
Cream butter and 150gm (90gm) sugar until pale and fluffy.
Put in vanilla bean seeds and beat for a while.
Put in egg yolks one by one and beat well after each addition.
Put in half the flour and mix on low speed until incorporated.  Put in milk in 2 additions and mix until well incorporated.  Mix in balance of flour.
Put half the egg whites in and mix on low speed.
Pour the balance of egg whites in and FOLD.
Pour batter into pan and level.
Bake for 45 minutes or until skewer comes out clean.
You may reduce oven temperature to 150C for the last 15 minutes because the top seems to getting too brown.
(Note: You may used butter in the stand mixer and egg whites with the hand mixer)

Light Fruit Cake

Recipe sourced: Faeez fuzzymazing.blogspot.com - adapted from Joy of Baking

Ingredients:

250g mixed fruits (candied mixed peel, candied red or green cherries & dark raisins)

20g plain flour

50g ground almond - almond meal/flour

170g plain flour

1 tsp baking powder

120g unsalted butter, room temperature

80g granulated white sugar - i used 70g 

1/2 tsp salt (omit is using salted butter)

3 large eggs, room temperature

1/4 tsp pure almond extract - i omitted

1 tsp pure vanilla extract

Zest of one small lemon (outer skin) - i used orange

60ml milk - i used orange juice

Method:

Pre-heat oven to 180C with oven rack in the center of the oven.  Line and grease a 9 x 5 x 3" loaf pan.

In a bowl, combine the mixed fruits and 20g plain flour and mix well until all the fruits are coated with flour.  Set aside.

In a different bowl, whisk together the rest of flour, ground almond and baking powder.  Set aside.

In a bowl of your electric mixer, or with a hand mixer, beat the butter, salt and sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition.  Scrape down the sides of the bowl as needed.  Beat in the extracts and lemon zest.

Beat in half the flour mixture just until incorporated.  Then beat in the milk (orange juice) and then the remaining flour mixture.  Mix just until incorporated.  Do not over mix.

Scrape the batter into the prepared pan and, if desired, decorate the top of the cake with sliced or flaked almond. 

Bake for about 50-70 minutes or until a toothpick inserted into the center comes out clean.

(If you find the cake is browning too much, cover with a piece of aluminium foil).

Remove from oven and let cool on a wire rack for about 10 minutes before removing from pan.

The cake does benefit from being stored a day or two before serving, as this softens the outer crust and allows the flavour to mingle.

Kek Karot Nana Ain

Sumber Azie Kitchen

Olahan semula oleh Kim

Bahan-bahan:

1 ¼ cawan minyak jagung

4 biji telur – guna 5 biji telur saiz C

120gm gula kastor – guna 90gm gula kastor

120gm gula perang

100gm walnut, dicincang kasar campuran walnut dan pekan

250gm tepung gandum - guna campuran tepung gandum 50gm dan tepung high protin 200gm

1 sudu teh baking soda – guna 1 sudu teh serbuk penaik

¼ sudu teh garam

¼ sudu teh serbuk kayu manis

1 ½ cawan karot parut

1 cawan kismis – rendam dengan air panas lebih kurang 2 minit dan toskan

Bahan untuk topping:

120gm gula

250gm cream cheese

120gm unsalted butter

Semua bahan dicampur dengan dipukul hingga kembang

Caranya:

Pukul telur dengan gula hingga kembang.  Masukkan minyak, kacau rata dengan spatula.

Masukkan tepung gandum, baking soda (serbuk penaik), serbuk kayu manis dan garam.

Masukkan karot, walnut (pecan) dan kismis.  Kacau rata dengan spatula.

Tuangkan dalam acuan yang sudah digriskan.

Bakar selama 45 minit pada suhu 180C.

Sapukan cream cheese apabila sudah sejuk.

Kek Buah Ringkas @ Simple Fruits Cake

Sumber: Mat Gebu ....terima kasih sharekan resipi yang mudah dan sedap.  Daripada aku tunggu dok tunggu berjam-jam nak kukus baik bakar begini.  Tak rugi mencuba.

Bahan-bahan:

160g mentega

100g gula perang (soft brown sugar) - sukatan gula tak perlu dikurangkan

3 biji telur Gred A (guna 4 biji Gred C)

160g tepung gandum*

1 camca teh baking power *

¼ camca teh garam halus * (*gaul rata dan ayak)

1 camca teh pes oren

1 biji oren, parut kulitnya (bahagian warna oren saja dan perah jusnya

200g buah-buahan campurang kering

Caranya:

Panaskan oven pada suhu 170C.

Lenser tin berukuran 8” x 4” x 3” dengan mentega dan alas dasar tin dengan kertas minyak.

Lenser juga kertas tadi (resipi asal guan tin berukuran 6” x 6” x 3”).  Ketepikan

Dalam mangkuk, masukkan mix dried fruits (asingkan sedikit untuk hiasan).  
Masukkan jus oren, pastikan buang bijinya.  Kacau dan perap sekejap.

Sementara itu, putar mentega dan gula perang hingga gula larut dan sebati, masukkan telur satu persatu sambal diputar hingga kembang.  
Tambah parutan kulit oren dan pes oren. Putar sebati.

Perlahankan kelajuan, masukkan tepung berselang-seli dengan buah-buahan kering tadi, buat hingga habis.  Matikan mixer dan gaul sekejap dengan spatula agar semua rata. 
Tuang dalam tin kek dan tabor rata buah-buahan kering yang diasingkan untuk hiasan tadi.

Bakar selama 1 jam atau hingga kek masak, bergantung pada oven masing-masing.

Jika kek belum masak tapi permukaannya kelihatan perang, tutup permukaan tin kek dengan tudung periuk atau aluminium foil dan bakar sekejap lagi.

Uji kek dengan mencucuk lidi sate atau cake tester dibahagian tengah kek.

Kalau keluar bersih, tanda kek anda telah masak.

Keluarkan dari oven.  Biarkan 5 minit, kemudian boleh dikeluarkan dari tin.

Sejukkan sepenuhnya atas jaringan sebelum dipotong.

Kek Span Chestnut

Bahan-bahan:

75g / 1/2 cawan tepung penaik

75g / 1/2 cawan tepung chestnut

70g  gula halus

70g butter

3 biji Telur 'C'

2 sudu teh serbuk penaik

1 tsp vanilla extract

2 sudu besar susu / buttermilk 

1 sudu teh vanila

Caranya:

Panaskan oven pada suhu 180C dan sapukan butter dan tepung pada loyang kek bersaiz 20cm .

Masukkan kesemua bahan-bahan kek ke dalam mangkuk adunan yang besar.

Pukul dengan elektrik mixer selama 4 minit atau sehingga pucat.

Pastikan bahagian di tepi adunan dikaup dengan spatula dan dipukul rata.

Bakar selama 45 - 50 minit atau dengan lidi di cucuk pada permukaan kek keluar bersih, boleh diangkat keluar..

Setelah  masak sejukkan diredai kuih.

Jika suka boleh di ttitiskan dengan coklat pada permukaan kek sebagai hiasan 

Hiasan:

55g coklat gelap

25g butter

Caranya:

Masukkan bahan-bahan di atas pada mangkuk yang tinggi dan letak pada periuk yang berisi air mendidih.

Larutkan coklat dan butter, kacau sehingga pekat.

Angkat dan boleh menggunakan sudu dan titiskan pada permukaan kek.

  

Coklat Gugelhupf

Resipi: 400 Resipi Terbaik Chef Wan
Bahan-bahan:
170g tepung serbaguna (guna tepung kek)
1 sudu teh serbuk penaik
6 biji telur (guna 7 biji gred C)
250g gula kastor (guna 180g)
200g coklat masakan kurang manis, cincang kasar
170g mentega, dicairkan dan sejukkan
180g hazelnut, dikisar (guna hazelnut serbuk)
50g coklat masakan kurang manis, cincang

Caranya:

Ayakkan tepung dengan serbuk penaik.

Dalam mangkuk yang berasingan, pukul telur dan gula hingga ringan dan gebu.

Cairkan coklat dalam mangkuk yang tahan panas, letakkannya di atas periuk yang berisi air sedang mendidih.  

Perlahan-lahan kacaukan coklat cair itu ke dalam campuran telur bersama mentega, hazelnut dan bahan yang diayak tadi.

Masukkan coklat cincang.

Tuangkan ke dalam loyang kek yang digriskan.

Bakar pada suhu 175C selama 50 minit.

(Kek yang padat seperti roti tetapi sedang lembut dan tidak berminyak, kaya dengan rasa coklat. Bagi penggemar kek coklat, kek ini tidak mengecewakan.  Saya suka kek seperti ini kerana tidak berminyak dan bila mengunyah tidak rasa seperti "tersangkut di anak tekak")

Kek Minyak (Bakar)

Original : MyResipi / Sumber: Lina Pg, Izah, Yatie; Kim buat 1/2 adunan, sedap tak berminyak dan lembut

Bahan-bahan:

5 biji telur gred A

1/2 cawan gula halus ( Kim kurangkan sedikit )

2 cawan tepung gandum *

1 sudu kecil baking powder * (* diayak bersama)

1 cawan susu pekat manis ( Kim kurangkan sedikit )

1 sudu besar ovallate

1 cawan minyak masak

Perasa dan pewarna kegemaran ( Kim bubuh perisa coklat )

1 sudu teh esen vanilla 

Caranya:

Panaskan oven suhu 170C.

Ayak tepung gandum bersama baking powder, ketepikan.

Lenser loyang kek dengan mentega.  Alaskan dengan baking paper atau taburkan tepung gandum.

Pukul telur bersama gula dan ovallate hingga kembang.

Masukkan susu pekat dan esen vanilla, pukul lagi sekejap.

Masukkan minyak masak dan perasa sambil dipukul lagi tapi hanya sekadar untuk adunan bergaul rata.

Akhir sekali masukkan tepung gandum yang sudah diayak bersama baking powder.  Gaul rata.

Selepas itu, bahagikan adunan kepada 2 atau 3 warna.

Tuangkan ke dalam loyang, buat bentuk marble atau kreativiti.

Bakar hingga masak.  Suhu bergantung kepada oven masing-masing atau bakar pada suhu 170C selama 60 minit api atas dan bawah.

Biarkan kek sejuk barulah dipotong dan hidangkan. 

Tish Boyle's Plainly Perfect Pound Cake

Source: Life is Great, original recipe from Tish Boyle's The cake Book
Yield: 5 x 9" loaf pan

Ingredients:
200gm / 2 cups plain flour or All purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
227gm / 2 sticks unsalted butter
120gm castor sugar
4 large eggs
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
1 teaspoon vanilla extract
80ml full fat milk

Method:

Preheat oven to 170C.  Prepare and line a 5x9" loaf tin.  Sift flour with baking powder and salt, set aside. 

Cream butter in a mixer at medium high speed until cream, about 2 minutes.

Add sugar gradually and continue beating for 4 minutes until light and fluffy.  

Reduce the mixing speed of the mixer to low and add eggs one at a time mixing until well mixed.  Add the citrus zests and vanilla extract.

Add flour mixture in 3 additions, alternating it with the milk (added in 2 additions).

Pour into prepared tin and bake for 60 - 70 minutes or until the cake turns brown and a testing skewer comes out clean.

Cool cake completely on a wire rack.

(A very moist and soft cake, a keeper recipe)