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By: Mama FaMi

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Monday, 6-Jul-2009 06:06 Email | Share | | Bookmark
RICH CHOCOLATE MOIST CAKE (ZACK)

 
 
 
I didn't realise that I am that courageous! I bravely accepted another challenge from my sifoo Kak Liza . We were chatting on Yahoo Messenger when she asked me if I could bake for her a chocolate cake to be delivered to her son in Shah Alam, as a surprise birthday cake for her daughter Azlina. I have doubt at first, as I have never before successfully decorate a cake with chocolate ganache. But then, I said to myself, if I don't try it now, when will I try it then? And if I don't dare to try, how am I supposed to know that I am capable or not! What's more, I mustn't let all the tips that Ana had kindly taught me, go to waste! On top of that, the cake that Kak Liza requested came from a well known sifoo in baking, non other than RinnChan who took the recipe from a talented lady in baking, Zack aka Mrs Zairul in Japan. As you can read, all the names mentioned above are all BIG names in this baking world. That means, the recipe should be nice, insyaAllah. I will bake another cake for us to taste... when? Don't ask....



Anyway, thanks to....
~ Kak Liza for trusting me with this order
~ Ana, for coaching me with the ganache
~ Zack, for discovering the recipe and sharing it with us
~ Rinn, for promoting the recipe and for making me suffer to see the glossy look of her chocolate cake!

And presenting to you....my almost successful chocolate moist cake with chocolate ganache... hahaha...



RICH CHOCOLATE MOIST CAKE
Source : Zack aka Mrs Zairul

Ingredients A :

170gm butter
300gm castor sugar
3 eggs

Ingredients B :

2 teaspoons Nescafe granules
1 tablespoon lukewarm water
1 teaspoon Vanilla essence
1 teaspoon Chocolate emulco

Ingredients C :

225gm flour
65gm cocoa powder
1/2 teaspoon salt
1 teaspoon bicarbonate soda
1 1/2 teaspoons baking powder

180ml chilled water from the refrigerator

Method :

1. Beat butter and sugar on high speed till light.
2. Add eggs, one at a time and continue beating.
3. Mix well ingredients B and pour a little at a time into the batter. Beat a few minutes more.
4. Sift ingredients C. Cut and fold ingredients C into the batter alternately with chilled water, starting and ending with flour.
5. Grease a 9 inch round tin or lined it with greaseproof paper. Pour the batter into the tin and bake in a preheated oven at 175 C for 40 minutes or till done.

TOPPING

1 can condensed milk
90gm cocoa powder
100ml corn oil or melted butter
1 teaspoon Vanilla Essence

In a small pot on slow fire, heat the milk (make sure the milk doesn't get burnt!). Add in sifted cocoa powder and stir to mix. Add in vanilla essence and corn oil/melted butter. Stir to mix well and shiny, about 5 minutes. Once lukewarm, pour onto the cooled cake and decorate as you wish.


The following recipe, in Bahasa Malaysia was copied and pasted from Rinn's Fotopage. Halal yek!



RICH CHOCOLATE MOIST CAKE

Bahan-bahan :

BAHAN A:
170gm butter
300gm gula castor
3 biji telur

BAHAN B :
2 tsp serbuk nescafe segera
1 tbs air suam
1 tsp esen vanilla
1 tsp choc emulco

BAHAN C :
225gm tepung gandum
65gm serbuk koko
1/2 tsp garam halus
1 tsp soda bicarbonate
1 1/2 tsp baking powder

180ml air sejuk dari petiais

CARA-CARA:
1. Gunakan mixer dengan kelajuan tinggi, putar Bahan A sehingga kembang.
2. Masukkan telur satu demi satu dan terus putar.
3. Campur sebati semua bahan B dan titiskan ke adunan butter tadi. Putar seketika dan hentikan putaran.
4. Ayak Bahan C. Masukkan berselang-seli dengan air sejuk bermula dengan tepung dan berakhir dengan tepung. Gunakan spatula untuk mengkaup balik adunan. Jangan putar.
5. Alas dan gris loyang bulat 9". Bakar pada suhu 175 darj cel selama 40min atau sehingga kek masak.

TOPPING
1 tin susu pekat
90gm serbuk koko
100ml minyak jagung atau butter cair
1 tsp esen vanilla

Di dalam periuk, panaskan susu sebentar. Ayakkan serbuk koko ke dalam susu, terus kacau rata. Masukkan minyak/butter cair dan vanilla. Kacau sehingga rata dan berkilat, lebihkurang 5 minit. Biarkan suam baru tuang atas kek yang telah sejuk. Hias ikut suka




Sunday, 5-Jul-2009 02:38 Email | Share | | Bookmark
SHABANA'S CUPCAKES

 
 
 
View all 4 photos...
Quote:
so sweetttt...cupkek tu pakai kek ape ye kak?
Posted by:dona


To answer Dona's question, here are the recipes for the cupcakes. Actually I baked 3 different flavours for the cupcakes that I posted in the previous entry. Thank you to Shabana, a good friend of mine in Malawi for emailing me this recipe so that I could try it out and share with others. Shabana gave me the Vanilla Cupcake recipe. From there I played around with the recipe to produce another two different flavours just to give more variety.



VANILLA CUPCAKES
Source : Shabana (Malawi)

Ingredients :

500g cake flour
250g butter
250g castor sugar
2 teaspoons baking powder
2 teaspoons vanilla essence
260ml fresh milk
5 eggs

Method :

1. Sift flour and baking powder. Set aside.
2. Cream butter and sugar till fluffy. Add eggs one at a time.
3. Add vanilla essence.
4. Add flour, alternately with milk, starting and ending with flour.
5. Spoon the batter into the prepared muffin pan lined with papercups.
6. Bake in a preheated oven at 175 C for 22-25 minutes.




STRAWBERRY CUPCAKES

Ingredients :

250g cake flour
1 teaspoon baking powder
125g butter
125g castor sugar
2 large eggs
1 teaspoon strawberry essence
1/2 teaspoon strawberry paste
red food coloring
130ml fresh milk

Method :

1. Sift flour and baking powder. Set aside.
2. Cream butter and sugar till fluffy. Add eggs one at a time.
3. Add strawberry essence, strawberry paste and red food coloring.
4. Add flour, alternately with milk, starting and ending with flour.
5. Spoon the batter into the prepared muffin pan lined with papercups.
6. Bake in a preheated oven at 175 C for 22-25 minutes.




CHOCOLATE CUPCAKES

Ingredients :

220g cake flour
30g cocoa powder
1 teaspoon baking powder
125g butter
125g castor sugar
2 large eggs
1 teaspoon vanilla essence
130ml chocolate flavoured milk

Method :

1. Sift flour, cocoa powder and baking powder. Set aside.
2. Cream butter and sugar till fluffy. Add eggs one at a time.
3. Add vanilla essence.
4. Add flour, alternately with chocolate flavoured milk, starting and ending with flour.
5. Spoon the batter into the prepared muffin pan lined with papercups.
6. Bake in a preheated oven at 175 C for 22-25 minutes.




I am taking this opportunity to wish.....

~ Happy birthday to MAMAZIEZA
~ Happy birthday to AZLINA, daughter of Kak Liza
~ Happy Anniversary to my brother and his wife, AHMAD FAUZI & FAUZILAH





Thursday, 2-Jul-2009 15:27 Email | Share | | Bookmark
LATEST TO DATE PROJECT

 
 
 
View all 4 photos...








Just photos for now. I am so sleepy at the moment..... good nite everyone.....



Tuesday, 30-Jun-2009 13:45 Email | Share | | Bookmark
STEAMED CAKE WITH CHICKEN FILLING

 
 


STEAMED CAKE WITH CHICKEN FILLING
Source : Chef Zubaidah Chepa

Ingredients for cake :

3 eggs grade B
20g castor sugar
a pinch of salt
100g cake flour (I used multipurpose flour)
1/4 teaspoon baking powder

Method :

1. Beat eggs, sugar and salt till smooth and creamy on high speed for 8 minutes.
2. Sift flour with baking powder. Cut and fold gently into the egg batter using a spatula.

Ingredients for Filling :

250g minced chicken
1 onion - diced
1 teaspoon pepper
2 tablespoon grated cheddar cheese
salt to taste
1 tablespoon flour
1/2 teaspoon Corriander powder
1/4 teaspoon cummin powder

To garnish :
Spring onions
Fresh red chillies

Method :

Heat oil in a wok and add in diced onion, pepper, corriander powder, cummin powder and minced chicken. Saute till chicken are cooked. Add in
cheese, flour and salt to taste. Remove from heat and set aside.

Preparing the steamed cake

1. Get the steamer ready.
2. Grease the mould with a bit of butter. Sprinkle with a bit of spring onion and sliced red chillie. Spoon the filling in the middle and lastly add enough cake batter on top.
3. Bake for 15 to 20 minutes. Remove from steamer, leave to cool slightly before removing from the mould.




Thanks Rinn for sharing this recipe with all of us!





Friday, 26-Jun-2009 01:11 Email | Share | | Bookmark
CUSTARD ROLLS

 
 
 
View all 4 photos...


MamaFaMi's sembang mak nenek can be read at her Spice N Splendour Blog. ...malas nak buat siaran ulangan... sebab mata dah ngantuk!



CUSTARD ROLL
Source and adapted from : Chef Khoo See Yew

Ingredients :

60g condensed milk
15g egg (about 1/2 an egg)
170g cold water (from the refrigerator)
2.5g salt
2.5g bread improver
5g instant yeast
300g high protein flour (I used multi purpose flour)
20g butter
5g milk powder


Method : (I used my breadmaker to do this job! Cheating, but it works! Hahaha)

1. Pour the cold water into the bread maker pan.
2. Add in the flour followed by all the other ingredients except for butter.
3. Set to the BASIC DOUGH programme and let the BM does it's job.
4. After about 5 minutes or until the dough is well incorporated, add in the butter and let the BM continue kneading until a soft and smooth dough is formed. Let it rest for 30 minutes.
5. Divide the dough into 50g each. Make into small balls and let it rest for another 10 minutes.
6. Shape into long strip and arrange on the baking tray.
7. Prove till double in size.
8. Pipe the custard topping.
9. Bake in a preheated oven at 180 C for 25 to 30 minutes.



CUSTARD TOPPING (my version)

15g custard powder
15g sugar
250ml fresh milk

Method :

Thoroughly mix custard powder, sugar and 25ml milk, while 225ml milk is being brought to boil. Add boiling milk to mixture, stirring well. Return to low heat, stirring continuously until it thickens. Set aside.

Butter Cream Filling (I didn't do this)

*125g butter
*75g margarine
*50g shortening
125g icing sugar - sifted twice
1/2 teaspoon vanilla essence

Method :

Beat ingredients marked * till smooth. Add in sifted icing sugar and vanilla. Whisk till light and fluffy.







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