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Orang yang menunjukkan kebaikan kepada anda adalah sahabat yang baik. Dan orang yang menunjukkan kesalahan anda adalah sahabat yang paling baik.(Hukamak)

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Saturday, September 17, 2005
KEK KEJU


Bahan
1 biji span biasa/vanilla nipis dalam acuan bulat 9 inci

Bahan A
250 gm Krim Keju
30 gm mentega
30 gm gula kastor
3 biji kuning telur grade A
2 biji limau kasturi..ambil jusnya
1 s/k esen vanilla

Bahan B
3 biji putih telur grade A
30 gm gula kastor
1/2 s/k cream of tartar

1 s/b tepung jagung

Hiasan..cream coklat cair

Oven setting 140'C
Masa Bakar 1 jam secara steam-bake

Cara:
1. Pukulkan krim keju, mentega, dan gula dalam mangkuk sehingga kembang.
2. Masukkan telur kuning satu persatu.
3. Masukkan perlahan esen vanilla dn jus limau kasturi.
4. Masukkan semua bahan B dalam mangkuk yg lain dan pukul sehingga menjadi ringan dn gebu.
5. Campurkan bahan B kedalam bahan A. Kacau rata.
6. Masukkan tepung jagung kedalam adunan perlahan. Kacau rata.
7. Masukkan adunan dalam acuan yg sedia ada kek span nipis taadi.
8. Masukkan acuan ini dalam acauan yg lebih besar dan masukkan air.
9. Bakar sehingga masak.
10. Kelauarkan kek dan sejukkan. Hiaskan dengan coklat cair.
11. Bila nak potong gunakan pisau plastik yg telah dicelupkan dalam air panas.


Posted at Saturday, September 17, 2005 by nurdia
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Cheese Tartlets

Basic sugar dough (pastry)

165 gm Unsalted Butter

85 gm Castor Sugar

1/2 no Egg (Grade B - pukul dahulu)

250 gm Flour

Salt (secubit)

Vanilla (beberapa titik)

Cara:

1. Butter/salt/vanilla/lemon paste/castor sugar - putar hingga sebati.

2. Masukkan 1/2 telur yg telah dipukul, putar lagi.

3. Masukkan tepung sedikit2 & gaul dengan tangan hingga menjadi doh.

4. Sediakan loyang mini tart, tekankan doh ke dlm loyang & buatkan lubang ditengah utk diisi dengan adunan cheese. potong keliling menggunakan pisau untuk mengemaskan tepi pastry tuhh.

Filling (nie actually sama ngan adunan untuk cheese cake)

450 g creame cheese

95 g castor sugar

2 egg yolk

200 g whipping cream

40 g castor sugar

2 egg white

20 g corn flour } sift

60 g flour / superfine flour } together

Step 1

1. Beat together cream cheese/castor sugar (95g)/1 tsp lemon juice (optional) until soft.

2. Masukkan egg yolk satu persatu - putar lagi

3. Masukkan whipping cream - putar lagi

4. Masukan tepung sedikit demi sedikit - putar perlahan.

Step 2

Beat together egg white/castor sugar at high speed sehingga gebu.

Step 3

Gaulkan adunan Step 1 bersama Step 2 bersama menggunakan tangan.

Soo.. next, dah siap nie masukkan je dlm piping bag & paipkan kedlm acuan tart yg tlh disediakan.

kalau nak yg ada choc sket tu mcm i kt smlm just campurkan sedikit batter tu dgn choc emulco & pipekan ke filling yg pertama tadi... so jadila choc cheese tart. & klu nak blueberry cheese tart lak just drop in some blueberry filling kat atasnye... & bake @ 180c for abt 10min. O-ye batter nie klu lebeh boh je kat dlm loyang kecik lapikkan ngan kertas minyak bakar (double-boiler) dah jd plain cheese cake.... Good Luck.

Tang final touch up klu nak yg cam jual kat bakery tu:

Bahan:

100 g apricot glaze } mixed together & boil sekejap, sapukan kat atas cheese tart yg dah sejuk...

250g water } sure nampak menyelerekan lagie...


Posted at Saturday, September 17, 2005 by nurdia
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Kuih Tako

 

Sumbangan: mohd nor atirah [atirah74@yahoo.com] 
Bahan A
1 pkt tepung H/Kwei Hijau              
7 cawan air                              
1 cawan gula

Bahan B
1 pkt tepung H/kwei Put -kalau tpg h/kwei tak ada gunalah tpg jagung (1 cwn tambah lagi 1 @ 2 sudu tpg jagung     
8 cawan santan (1 biji besar kelapa)
½ cawan gula
1 sudu kecil garam

Acuan - kena buat sendiri, caranya gunakan daun pandan dipontong lima ( sampai kat tulang tengah daun) dan dibentuk 4 segi.
 
Sengkung cina - dipotong halus2
 
Cara
-Campur semua bahan A dan kacau atas dapur sehingga berbuih.
-Angkat dan masuk dlm acuan sebagai lapisan bawah yang sudah diisi dengan sengkuang cina.
-Cara untuk Bahan B sama dgn bahan A kacau dan masuk dalam acuan tadi
-Tunggu kuih tako sejuk lepas tu makan.

Posted at Saturday, September 17, 2005 by nurdia
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AYAM BAKAR SOS LIMAU



 
Bahan:
1 ekor ayam di potong 4
1 s/b kunyit dan garam
3 ulas bawang merah. ..]
1 ulas bawang putih......] hiriskan
2 inci halia...................... .]
2 sudu tomato sos
2 biji limau lemon.....]perah air
2 biji limau kasturi....]
1/2 cawan air
gula 
butter


Cara:
1. Bersihkan ayam dan lumurkan garam dan kunyit. Susunkan dalam loyang pembakar.
2. Bakar dalam oven 200C selama 1 jam atau masak kemasan
3. Susunkan ayam dalam pinggan.
4. Tumiskan bahan yang dihiriskan dengan butter sehingga wangi.
5. Masukkan air, air limau, sos tomato, gula dan garam secukupnya.
7. Biarkan mendidih sekejap.
8. Angkat dan tuangkan keatas ayam.
9. Hiaskan dengan salad, timun dan tomato.

Posted at Saturday, September 17, 2005 by nurdia
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apam pisang

BAHAN-BAHAN :-

7 biji pisang awak
3 butir telur - dipukul sedikit sehingga telur kuning & putih sebati
1 1/2 cawan gula perang
1 1/2 cawan tepung gandum
1 sudu teh rata soda bikarbonat
1 sudu teh rata baking powder
1 sudu teh rata garam
1/2 cawan minyak jagung

CARA-CARA :-

1.panaskan kukusan
2.ayak tepung bersama soda, baking powder & garam.  ketepikan.
3.kisar pisang hingga hancur.
4.masukkan telur, gula perang dan minyak ke dalam pisang. gaul rata.
5.masukkan pula campuran tepung tadi.  gaul hingga rata.
6.masukkan adunan ke dalam acuan. tutup acuan dengan aluminium foil
dan kukus atas api sederhana sehingga masak (anggaran 1 1/2 jam).
7.keluarkan dari kukusan dan biarkan sejuk dalam acuan sebelum
dialihkan ke pinggan menghidang.

Nota :-
mungkin lebih sedap lagi kalau dimakan dengan kelapa parut putih yang
dicampur dengan sedikit garam.


Posted at Saturday, September 17, 2005 by nurdia
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SUPERSOFT BUTTER CAKE



Bahan A

10 biji telur sejuk
50 gm air sejuk                                 

30 gm ovalette
1 ½ sudu tea baking powder
350 gm gula
400 gm tepung gandum

Bahan B
350gm butter
2 sudu tea susu manis


Caranya

Pukul telur hingga putih. Masukkan ovalette,
gula, baking powder dan air. Pukul lagi hingga
pekat, kemudian masukkan tepung.

Pukul mentega hingga putih, masukkan susu.
campurkan kedua-dua bahan kacau perlahan hingga
rata. Tuangkan dalam acuan kecil-kecil dan bakar
hingga masak.


Posted at Saturday, September 17, 2005 by nurdia
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BLUEBERRY MUFFINS

Source: Jo's Deli Bakery
 

INGREDIENTS:

Makes 12 small muffins

 

    130g all-purpose flour

    145g superfine flour
    2-1/2 tsp baking powder
    1/2 tsp salt
    170g castor sugar


    1 large egg, lightly beaten
    240ml milk
    80g butter, melted and cooled

   

    190g blueberry filling (canned)

   

 

 

METHOD:

  1. Preheat oven at 200 degC. Line muffin tray with paper cups.

  2. Sift flours, baking powder and salt into a mixing bowl. Add sugar into the flour mixture. Use a whisk to lightly blend the mixture.

  3. In another mixing bowl, combine egg, milk and melted butter.

  4. Make a well in the middle of dry ingredients. Add the wet ingredients and mix just until all the flour is moistened. The batter should look lumpy. Do not overmix.

  5. Scope 1 full tablespoon of batter into the paper cups. Spoon about 2 tsp of blueberry filling to the centre of batter. Divide the remaining batter among the paper cups such that it covers the blueberry filling.

  6. Reduce oven temperature to 180 degC. Bake muffins for 25-30 minutes or until well risen.

  7. Transfer to wire racks to let cool.

 

 

NOTE:

  1. Chewy texture is undesirable in the preparation of muffins. Therefore, only minimum mixing is required to produce tender products. There are two methods in the preparation of muffins, namely the muffin method and the creaming method.

  • The muffin method - Dry ingredients and wet ingredients are prepared separately in two mixing bowls.   They are then mixed until the dry ingredients are just moistened by the wet ones. This method is easier and faster than the creaming method. However, there is a tendency of overmixing the batter which results in tough texture.

  • The creaming method - Fat, sugar and salt are creamed until light and fluffy. Eggs are than added, one at a time. Add liquids and finally fold in flour and baking powder. Mix until just smooth. Although this method is time consuming, possibility of overmixing is actually low.     

  1. Basic baker's percentage of muffins:

  • Flour                     100%

  • Sugar                    60%

  • Baking powder    6%

  • Salt                       1.25%

  • Egg                       20%

  • Milk                       80%

  • Fat                        30%


Posted at Saturday, September 17, 2005 by nurdia
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CREME CARAMEL (CARAMEL CUSTARD)


To serve 3

Ingredients :

2 eggs
2 egg yolks
2 tsp castor sugar
1 tsp vanilla essence
pinch of salt
½ pint milk

Caramel:

90 g sugar
5 tbsp cold water


Methods:


(I) Caramelizing a mould (using 1 pint soufflé mould):

In a heavy pan over a low heat, dissolve sugar in a little water. Cook over moderate heat until the mixture is a light amber colour
Stop the cooking by dipping the pan momentarily in a bowl of ice cubes and water



Immediately pour the caramel into a warmed, dry mould. Using oven gloves, pick up the mould and rotate it so that the caramel runs round the inside of the mould, coating it completely. Allow the excess caramel to form a layer on the base.
To prevent the custard from sticking to the mould, use a pastry brush to put a little oil on any areas of the mould that remain uncoated with caramel.



Allow the caramel to become cold whilst making the custard.

(II) Making the custard:

Put the whole eggs, egg yolks into a bowl with the castor sugar, vanilla essence and a pinch of salt and mix them together with wooden spoon . Heat the milk and pour it slowly on to the egg mixture, stirring all the time. Strain the custard into prepared mould then skim off any foam from the surface. Covered with greased paper or aluminium foil. Steam VERY SLOWLY for about an hour until the custard feels firm in the centre OR steam bake in a oven preheated to 170’C with some warm water round the mould about two thirds of its depth.(see picture below).



Test that the custard has set by inserting a knife into it. The knife should come out clean if it does not , cook the custard for a further 10 minutes, then test again.

Remove the mould from the steamer or oven dish and leave it to cool. When the custard is tepid, insert a knife a little way down the side of the mould and run it round to free the sides of the custard.



Hold the mould steady with one hand and use the fingertips of the other hand to ease the custard from the sides of the mould by pressing gently on the surface
Continue until the custard is not sticking to the mould at any point.




Info:

The propotion of egg white to yolk is important. Too much white will produce a coarse, rubbery-textured custard; too litle will produce a custard that will collapse when it is unmould. A ratio of 4 whole eggs and 4 egg yolks to every 1 pint of liquid provides the correct balance.

Creme caramel is a vanilla custard which has been baked in a caramelized mould. As the custard cooks, the hard caramel lining melts in the heat, allowing the cooked custard to slide easily out of the mould. When the custard is turned out, it is capped with a layer of caramel and surrounded by caramel sauce.

Posted at Saturday, September 17, 2005 by nurdia
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NO BAKE OREO CHEESECAKE

Source: Florence
 
Ingredient (18cm mould) :

Base:

110g digestive biscuits crumbs
40g melted butter

Filling:
(A)
250g cream cheese
45g milk
50g icing sugar
1 tbsp rum
8 oreo cookies coarsely crushed

(B)
250ml whipping cream

(C)
1 tbsp gelatine powder
10ml lemon juice
3 tbsp hot water

Method:

1. Toss biscuit crumbs into melted butter and press firmly on to base of cake pan. Chill in the fridge.
2. Whip whipping cream till about 70% stiff or mousse state.
3. Double boil (C) until gelatine powder dissolved. Keep warm.
4. Cream (A) until smooth and creamy. Blend in gelatine solution.
5. Blend in whipped cream.
6. Pour 1/2 cheese mixture onto cake base top it with oreo cookies crushed coarsely and pour the rest of the cheese mixture on top. You can also stir in the crushed oreo cookies during Step (5). Chill for 3 hours.
7. Decorate with some cream and finely crushed oreo.

Notes:

1. You can add finely ground oreo into cheese mixture but the colour of the cake will then become dark grey instead of cream coloured.
2. Better to do this cake on a pan with a removable base. I wrapped the cake pan base with aluminum foil and serve the cake on it.
3. To easily remove chilled cake, wrap a warm towel around the pan and remove cake from the bottom.

Posted at Saturday, September 17, 2005 by nurdia
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ENGLISH COTTAGE BREAD

Source: Jo's Deli Bakery
 

INGREDIENTS:

    400g high protein/bread flour

    100g all-purpose flour, sifted

    60g  castor sugar

    2 tsp/10g salt

    20g milk powder

    3 tsp/10g instant yeast

    1 egg

    220g water

    1 tsp bread improver

    60g butter/margarine, unsalted

 

Topping:

    Granulated sugar

    Butter

       

 

METHOD:

 

  1. Combine  both flours, castor sugar, milk powder, instant yeast, egg, water and bread improver in a mixing bowl. Use dough hook of your stand mixer to knead the mixture at low speed (Speed 1 of Kenwood). When all ingredients are just combined, add salt and continue to knead until the surface of dough looks smooth. This process takes about 8 minutes.

  2. Add butter or margarine. Use medium-low (Speed 1.5) speed to continue kneading dough for about 10 minutes. Increase to medium-high speed (Speed 2) and knead for further 10 minutes. The dough should be elastic, smooth, non-sticky and pull away from the sides of the bowl. To test, stretch a pinch of dough. This dough should form a thin membrane before it breaks.

  3. Form the dough into a ball. Place dough in a greased stainless steel bowl and cover with a damp tea towel. Leave in warm place for about 1 hour until doubled in size. Use the "finger-tip" test to check if the dough has fully risen. (Refer to Note 4 of Sandwich Loaf for details).

  4. Punch the dough down to release gases produced in the proving process. Divide into 2 portions, roll into balls and rest for 5 minutes.

  5. Roll each one into a long strip and roll into a swiss-roll. Roll the dough length wise and roll into a swiss-roll again. Repeat for the other dough. With the seam side down, place them in a greased loaf tin, cover with a damp tea towel and leave to rise for 30 minutes.

  6. At the meantime, preheat oven at 200 degC.

  7. When finished rising, spread some butter on top of the bread dough. Sprinkle sugar on to butter.

  8. Bake for 30 minutes. When done, leave the loaf in tin for 5 minutes before turning it onto a wire rack.

  9. Only start slicing when the loaf has fully cool. Consume within 2 days.

 

NOTE:

  1. In general for all breads making, the amount of liquid (eggs and water in this recipe) is variable. It depends on types of flour used, type of liquid used, temperature and humidity of atmosphere at the time of making the bread. You may need to adjust the water content of a particular recipe accordingly. As far as this recipe is concerned, keep water amount of sponge at 180ml but adjust the milk amount in (B).
  2. Salt has deteriorating effect on the yeast. I always add it in only after all the rest of the ingredients are well incorporated.
  3. Make sure all ingredients are in room temperature before using them. However, it is advised to place the dough at warm places during the rising process. Yeast activity is very much depending on the surrounding temperature. I always try to make bread in the afternoon. The result is always satisfying.

  4. After the punch down, remember not to knead the dough.


Posted at Saturday, September 17, 2005 by nurdia
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Next Page












Sukatan untuk bahan-bahan
dari cup/cawan ke gram/liter.
Sebagai panduan.

Tepung
1/4 cup = 30gm
1/2 cup = 60gm
1 cup = 125gm
6 3/4 cups = 1kg (1000gm)

Gula atau Mentega
1/4 cup = 60gm
1/2 cup = 125gm
1 cup = 250gm

Cecair
1/4 cup = 50ml
1/2 cup = 125ml
3/4 cup = 180ml
1 cup = 250ml
4 cups (1 quart) = 1 Liter

sukatan cawan ke gram (oz)

1 cup plain flour = 125g ( 4 0z)
1 cup self raising= 125g ( 4 oz)
1 cup castor sugar = 250g ( 80z)
1 cup brown sugar = 185g ( 4 oz)
1 cup icing sugar = 125g ( 4 oz)
1 cup sultana= 125g ( 4 oz)
1 cup coco = 125g ( 4 0z)
1 cup walnut = 125g ( 4 oz)



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