Macaroon

with chocolate filling...

strawberry filling..

Tempahan

Chocolate Moist Cake

Weight : 3kg

Height : 12"

Frosting : Buttercream

Birthday cake yang dikongsi dengan 4 orang puteri.....

Tempahan

Coklat Moist Cake

Weight : 1.7kg

Frosting : Steam Buttercream

Kek hantaran Pertunangan...

Coklat Hantaran

Coklat hantaran pertunangan rona hijau.....

Chocolate Mint Cake

Orange n Choc Marble Cake

Tempahan

Choc Moist Cake with edible image

weight : 1.7kg

frosting : Buttercream

Ordered by a customer...



Tempahan

~ Chocolate Moist ~

Birthday cake, repeat order from Suhaila... thanks Su. Kek yang didedikasikan khas buat kedua MIL , semoga dipanjangkan umur dan dikurniakan kesihatan yang sihat, InsyaAllah....

cerita macaroon

Setelah berguru dengan seorang pakar, saya memberanikan diri mencuba macaroon yang digeruni ramai (kerana kerumitan membuatnya...hihihihi). Yes, it's done but without my satisfaction.....Jika diberi markah lulus 10, saya hanya lulus 1.5% saja & selebihnya saya gagal dgn  cemerlang (pinjam kata2 kak Jun, Cupcekasih..) 1% lulus untuk rasanye (almond+choc+coffee) 1/2% peratus g untuk bentuk macaroon  (yg menjadi jew ler...yg x jd tidak diambik kira!)

Memang betul lar kata chef, percubaan pertama selalunya menemui kegagalan....but now I've learned from mistake!Memang benda nih kena banyak kali cuba baru betul2 menjadik....sekurang2 nya saya dah mencuba & akan terus mencuba....

Berbalik pd kisah macaroon td, inilah hasil pertama saya setelah berhempas pulas....heheheh....

~ sebelum dibakar ~

~ selepas dibakar ~

taraaaaaa....inilah hasilnya!!!

Macaroon yang saya buat berperisa coffee & fillingnya coklat+coffee.....Ikut resepi yg chef tu bagi tp bhgn meringue tu saya sudah kasik tukar la........Instead of boiling the sugar + water, I pour the sugar straight away onto the meringue ( gradually, 1 tbsp at a time) until the egg whites reach medium-soft peaks, without adding a water..(da cuba resepi asal, tp x jadik!!!!kelikatan air gula x betul...so meringue ku cair..huhuhuhu!)

Try alternavite lain, mintak tolong pak google and end-up I've follow a receipe from David Leboitz.....and it's works!! The meringue is done and now baking time....First I set the temperature @ 140'c ( recommended temperature is 150'C but mine is small oven, cpt panas, so kasik reduce ckit)...8' pertama tkde apa2 berlaku only the color turned to golden brown....2' minit terakhir, I saw the 'feet' (gigi macaroon) and I'm so happy! ( untuk dapatkan macaroon yg cantik perlu ada 'feet'..)

Switch off the oven & let it cool inside the oven....Meantime, start preparing the ganache.

Chocolate ganache

200g chocolate

50ml whipping cream

1tbs butter

1 tsp flavour ( any kind of flavour but me is using coffee emulco)

1. Heat the cream in a small saucepan. When the cream just begin to boil at the edges, remove from heat and add the chopped chocolate. Stir in the butter. Add in the flavour. Let it cool completely before using (at room temperature will do!)

Untuk Vanilla ganache, cuma gantikan ngan white choc (140g) n 1/2 tsp vanilla.

Saya hanya buat 1/2 adunan dari resepi asal coz takut x menjadi.....

Mad about Macaroon

French Macaroon

sumber : Website

Dek kerana tak tahan dengan godaan rupa dan warna macaron ni memaksa saya untuk join kelas macaron disalah sebuah pusat bakery...Pertama kali jatuh cinta dengan macaron bila tengok blog kak Jun, Cupcakekasih.....aduh!!! tak leh nk bayangkan rasanye.....( tp semalam dah dapat rase....yummmmmmy!!!)..

Try nk buat, tp bila kak Jun kata hampir 10x buat baru jadik,  terus ku lupakan hasrat ku itew! Tak berani buat sendiri tanpa tunjuk ajar....So I've made a decision to join a class of macaroon..Class anjuran chef Nirmala, menunjukkan cara-cara buat french macaroon. Basically, for the base, x banyak bahan cuma egg white + sugar....tp sume tu mesti accurate!!! tak boleh kurang tak bole lebih......

Itu baru bab menimbang, belum lagi proses step-by-step....phewww!!nak betul2 jaga dia punyer consistency tu yg payah....the meringue must stiff peak enough n the sugar must be boil to the right temperature! Otherwise ur macaron will go into 'tong sampah'....hehehehe...

But the most important thing, nak buat macaroon mesti ada stand mixer sebab kena buat 2 kerja dlm satu masa! unless you buat 1/2 adunan, hand mixer will do!

Second part is baking....actually not really baking, tp cuma nk kering kan macaroon shj....Pun satu hal, nak kene jaga suhu, tak boleh panas sgt......

For your easy reference, attached here the recipe given by the chef......

Ingredient:

250g ground almond

250g icing sugar ( sifted)

90g egg white

Flavour ( green tea/choc emulco/others)

Meringue:

250g castor sugar

65g water

90g egg white

Method:

1. Preheat  oven at 150'c for 10 '.

2. In a mixing bowl, using wooden spatula, mix the icing sugar n ground almond until well combined.

3. Put in the egg white ( beat litte bit with fork) into the mixture. Mix until moist texture. Add in coloring or flavours. Put aside. (chef is using choc emulco).

4. For meringue, beat the egg white gently until stiff peak (bertanduk). Start at medium speed. Meantime, boil sugar and water till ball stage, (once boiling in counting 1 to 3) turn off the fire.( this is why the stand mixer is highly recommended).Cool down the temperature for 2' (approx.120'c) Slowly, pour melted sugar over the stiff egg white while mixing. ( until shiny & stiff peak)

5. Put 1/3 of meringue into the almond mixture. Gently scrapping down the batter ( kaup-balik) using spatula. Repeat the step until the batter finish.

6. Next, place the parchment paper/baking sheet onto the tray ( double the tray). Using piping bag, pipe the the dough over the baking sheet ( see below picture), firmly tap the tray once ( sekali hentak shj) to eliminate any air pockets and let it dry for 20' at room temperature.

7. Bake at 150'c for 8-10' ( for best result, add 2' xtra for 'feet' (gigi macaroon)..Turn off the oven and let the macaroon cool down in the oven. ( it was advise tu use upper heat ( api atas) to get the smooth macaron..)

stiff peaks egg white

adunan yang dah siap

chef nirmala sedang paip adunan keatas loyang pembakar

~ french macaroon yang dah siap ~

Ni la rupa macaroon tu...tp yang hok ni ada coffe filling...next time saya share cara buat filling pulak....
Anda berani cuba????hihihih....buat masa ni saya belum tergerak hati nak cuba coz  agak busy ckit....tunggu betul2 ada lapang baru leh try test..!!

Choc Moist Birthday Cuppies

Choc moist birthday cuppies, repeat order from Teena..and this cute cuppies was dedicated to her beloved daughter, Ika...Happy Birthday to you! Hope she like it....

~ A small gift for Ika ~





Death by a chocolate cake

Heavenly choc!! what else can I say.....tengok rupa pun dah tau kan...hihihihi....semuanya bermula pagi tadi. Lepas jew google resepi kt website tanpa toleh kiri kanan, terus operasi..kebetulan bahan sume ada ( except the whipping cream..I x simpan stock so kene jugak beli!). Kalau tengok resepi, mcm x daya nk buat coz panjang sgt ( mcm resepi kek RV). Tapi bila ikut step by step, ok lar, tak susah mana pun.
So nak test power, saya buat 1/2 adunan jew dulu ( kut2 la x jadi kan...) Jom tengok resepi yg saya google kt Myresepi....resepi asal by Mrsdayat....


BAHAN-BAHAN  ( 1 biji kek )

2 cwn gula ( kisar)
2 cwn tepung ( saya guna all-purpose flour)
3 biji telur gred A ( saya guna gred B)
1 cwn cocoa powder
1 cwn susu cair
1 cwn minyak
1 cawan air panas mendidih
1 tsp soda bikarbonat
1 tsp baking powder
1 tsp essen vanilla

** bahan ganache **
2 cwn non dairy whipping cream ( saya guna fresh cream)
500g cooking chocolate
1/8 cwn golden syrup

** whipped cream **
1 cwn non dairy whipping cream


CARA-CARA:

1. Tepung, koko powder, soda bikarbonat & baking powder ayak bersama. Ketepikan.
2. Pukul gula n telo hingga kembang, tambah esen vanilla.
3. Masukkan susu & minyak dlm adunan & kacau sebati.
4. Masukkan bahan2 ayak kedlm adunan, gaul dgn cara kaup-balik.
5. Masukkan air panas n kacau sebati.
6. Bakar @ 175-180'c selama 45' atau hingga masak. ( Bole juga kukus approx. 1 hour)
7. Meanwhile, didihkan whipping cream dlm mangkuk kecik. Mendidih saja, padamkan api n masukkan cooking choc. Kacau sebati.
8. Masukkan golden syrup n kacau lagi.
9. Asingkan 1 cawan & bakinya simpan dlm fridge.

Setelah kek masak & sementara menunggu kek sejuk, start prepare whipped cream.

1 cwn whipping cream - pukul ngan mixer hingga bertanduk (soft peak).
Satukan 1 cwn choc ganache td ngan 1 cwn whipped cream tu. Kacau sebati.

Potong kek kepada 2 bhgn ( kalo rajin bole buat 3 bhgn ). Sapukan ngan bancuhan whipped cream diatas permukaan kek & keseluruhan kek. Chilled for at least 30'. Next, sapu lagi kek itu dgn lebihan choc ganache td dan sejukkan lagi 30'.

Mudah je kan...so sape2 yg rajin tuh bole la mencuba yer....

Kiwi Cheese Tart

Selalu buat bluebery cheese tart n fruits tartlet jew so this time try buat cheese tart ngan kiwi filling..bawak pegi makan2 masa family ghatering arituh...diorang cakap sedap! So I pun try la satu...ehmmmm ok gak rasa nye....
So pada sesape yg berminat nak rasa cheese tart ni bole la calling2 no kt atas tuh yer...

Chicken Breaded

A simple receipe but simply delicious..!! Sedap kalau cicah ngan sos cili atau mayonaise....ehmmmm....Selalunya bahagian daging ni bebudak x brape nak makan, so what I did, from the whole chicken, asingkan isi dan tulang ( masak sup or whatsoever)...fillet ayam dihiris tipis, perap ngan garam, blackpepper, bawang putih & halia tumbuk. Salut ngan tepung jagung, celup dlm telur n salut skali lagi ngan serbuk roti, goreng.....Siap. Sedap dimakan panas2!!

Tempahan

RED VELVET

My last minute order but finaly done...Alhamdulillah! Kek Red Velvet ini didedikasikan khas buat Zai Non.....terkabul gak hasrat Enon nak rasa RV ku ini....pasni jgn terliuq lagi yer...hihihi...Neway, Happy Birthday to you kawan....semoga dimurahkan rezeki & dilindungi Allah selalu...Amin.