red bean paste

Koshian easily in a food processor

• About 30 minutes
 
• Less than $ 100

Material

(2-3 servings)

Dried red beans	1 cup (170g)
Sugar	Half of the weight of red beans (85g)
Water	Moderate amount

Without strain skin nutritious, easily Koshian I make in a food processor.

 liqueur

• One

  
  I boiled red beans with soft dry wash.
  In the pressure cooker for about 15 minutes at high pressure. (Adzuki beans. Immersed in water not from the night before)
  to not discard the broth.

• Two

  
  I put in a food processor until smooth and sugar with boiled red beans.
  I was transferred to the pot to a smooth paste.
  Put the broth in a food processor, I rinsed off with red beans around.

• Three

  
  I will continue to boil over low heat to red beans and broth-like paste.
  Remove from heat to the extent that I think, how a little soft. (Become compacted and cooled slightly.)

• Four

  
  Become your sweet red-bean soup (Cheng 400g) set aside roughly the jam, bean paste with water to loosen the pot about 1 cup, and a cup of sugar and boil 3 tablespoons (even if rice cake).

  Become a beautiful pot, there is no waste.

  
  

  http://recipe.rakuten.co.jp/recipe/
  
  

Butter Cookies (Melt-in-mouth Goodies)

Butter Cookies (Melt-in-mouth Goodies)

Do share these butter cookies with your family or friends. Yes, they are like melting moments. Each bit of the buttery cookies will literally melt in your mouth. It’s hard to stop eating after the first bite. I only make these cookies to bring along for our large social gatherings. Sharing is loving. Each person can only have one or two pieces. Not surprisingly, the whole tray was gone within minutes though.

Butter Cookies (Printable recipe)
By Christine's Recipes
Prep time: 30 mins 
Cook time: 15 mins 
Yield: 25 pieces

Ingredients:

• 150 gm plain flour / all-purpose flour
• 30 gm corn flour / corn starch
• 20 gm custard powder
• 160 gm butter, softened at room temperature
• 50 gm icing sugar
• 1/4 tsp vanilla extract
• 1 tsp baking powder

Method:

1. Combine the plain flour, corn flour, custard powder  and baking powder and sift through a sieve. Set aside.
2. In a large mixing bowl, use an electric mixer to beat the butter and icing sugar until fluffy and pale. Mix in the vanilla extract.
3. Sift in the flour mixture. Beat at low speed with an electric mixer. Remember to scrape down the sides of the bowl with a spatula. Lightly knead into a dough. Wrap with a plastic film and roll into a tube in 3½cm thickness. Wrap it up and refrigerate for about 15 to 20 minutes, or until it’s workable.
4. Preheat oven to 180C / 356F. Line two baking trays with baking paper.
5. Remove the dough from refrigerator. Slice into 1½cm-thick portions. Place each portion in single layer on the lined trays, each at least 3cm apart. Use a lightly greased fork to gently press the small dough. Bake in preheated oven, for about 15 minutes, or until lightly brown. Remove from oven and let them sit for 5 minutes. Transfer to a wire rack until completely cool down.

Notes:

• If you don’t have two baking trays or your oven is not big enough, you can bake in two batches. Keep the rest of the dough in refrigerator.
• If the weather is too warm, you find the dough is too greasy. Don’t worry. Just chill the dough for awhile until workable.
• I love simple cookies with a rustic look. You might like to use a cookies cutter or any moulds to make some delicate patterns on your cookies.

Read more: http://en.christinesrecipes.com/2012/09/butter-cookies.html#ixzz2Hw2sNqx1

cooking blog

http://en.christinesrecipes.com/

美式基础松饼 America waffle

美式基础松饼

6位厨友加分 平均3.7

+1分   +2分   +3分   +4分   +5分 

依每台松饼机大小不同，本材料份量约可做2份。面煳松弛30分钟，是为了使面煳稳定均匀吸收。

材料

A.蛋100公克，细砂糖40公克，B.牛奶100cc，C.低筋面粉160公克，玉米粉40公克，泡打粉6公克，D.融化奶油60公克，盐1公克，香草精数滴

做法

1.先将材料C混合，并过筛，备用。
2.将蛋打匀后，加入细砂糖，并充份拌匀。
3.接着倒入牛奶拌匀。
4.加入作法1，一起拌匀。
5.再倒入融化奶油、香草精拌匀，松弛约30分钟。
6.预热松饼机。
7.取适量面煳，倒入松饼机。
8.约3分钟后，松饼变金黄色，水气不再冒出，即完成。

crispy waffle malaysia style

Resepi Waffle Rangup

My Resipi: resepi Waffle: "Bahan-bahan ( 4 keping )

1/2 cawan tepung gandum
75 ml susu segar
2 biji telur ( saiz C) asingkan putihnya
1/2 sudu teh baking powder
1 sudu teh minyak masak
1 sudu teh gula halus
secubit garam
Cara-cara

Pukul putih telur dan gula hingga kembang dan gebu.Ketepikan
Dlm bekas berasingan,gaul rata telur kuning,tepung( ayak bersama baking powder terlebih dahulu) ,susu,garam,minyak masak. Masukkan adunan ini ke dlm telur putih tadi.Gaul rata.
Panaskan snack maker,sapukan sedikit marjerin ke atas dulang waffle. Masukkan adunan dan bakar kira-kira 2 minit. Sedap di makan dengan jem,kaya,aiskrim atau madu.
Boleh juga di masak dalam kuali.Walaupun rupa tak serupa ,rasanya tetap sama."

donut melayu

Semalam puteri bersembang ngan someone. Puteri gitau yang puteri terasa nak makan donut..hehehe. Tapi sayangnya semalam tak sempat nak buat. Memandangkan puteri tengah terover rajin ni, puteri pun masuk dapur dan buat donut ciptaan sendiri menggunakan keledek.

Puteri dah lama tak share resipi kat sini kan. Jadi untuk petang ni, puteri share resipi ‘Kuih Keria’

BAHAN-BAHAN:

500g keledek

1 cawan tepung gandum

1/2 cawan air

garam secukup rasa

1 cawan gula

minyak untuk menggoreng

CARA MEMBUAT:

1) Keledek dibuang kulit dan dipotong kecil.

2) Rebuskan keledek sehingga lembut. Jangan lupa tambahkan garam.

3) Tuskan air dan lumatkan keledek.

4) Gaul dengan tepung dan uli menjadi gelang kecil.

5) Goreng sehingga kuning keemasan. Angkat dan tuskan minyak

6) Masukkan gula dalam kuali dan masak hingga pekat.

7) Tutup api dan masukkan semula kuih tadi.

8 Kacau rata hingga gula melekat pada kuih.

honey comb cake / kek sarang lebah (bake)

antara kuih favorite saya terutamanya di waktu bulan Ramadhan



resepi ambil dari blog Mat Gebu - Dapur Tanpa Sempadan
(terima kasih lagi ya, CMG. saya selalu rujuk blog CMG resepi segala ni)

BAHAN-BAHANNYA :-)
110 gram gula pasir
120 ml air
30 gram mentega
3 biji telur gred "A"
80 gram susu pekat manis
90 gram tepung gandum*
1 1/4 camca teh soda bikarbonat*(*gaul rata dan ayak) 

CARA MEMBUATNYA :-)

1. Panaskan oven pada suhu 180C, lenser tin berukuran 7 x7 x 3 inci dengan mentega, alas dasar tin dengan kertas minyak (mat gebu guna acuan berlubang tengah jenis buatan silicone). 

2. Masak gula pasir hingga menjadi gula hangus, guna api sederhana. Perlahan2 tuangkan air tadi..berhati2 sebab gula akan memercik. Kacau rata dan masukkan mentega, biar mentega larut. Sejukkan.

3. Putar telur hingga berbuih. masukkan susu pekat manis dan putar hingga sebati. Pada kelajuan sederhana, masukkan tepung sedikit demi sedikit. Putar rata, tuang gula hangus tadi dam gaul rata. Perap adunan tadi 2-3 jam..

4. Bakar selama 50 minit hingga 1 jam, bergantung pada oven masing2. Uji kek dengan mencucuk lidi sate, bila keluar bersih, tanda kek telah masak. Keluar dan dari acuan dan biar sejuk sebelum dipotong...

* CMG kemudiannya tidak berpuas hati dengan sarang lebah kepunyaannya. Beliau mencuba untuk kali kedua dengan menambah sukatan baking soda (1/2 sudu teh lagi). Saya juga mengikut jejak langkahnya ini.

* Untuk memudahkan saya membuat gula hangusnya saya menggunakan skillet/non-stick pan.

* Saya memerap/membiarkan adunan ini selama 2 jam sebelum dimasukkan ke dalam oven.

sumber : 

- http://tiffinbiru.blogspot.com/2010/10/kek-sarang-lebaharghh-tak-puas-hati.html
- http://tiffinbiru.blogspot.com/2010/10/yessakhirnyaamat-gebu-boleh.html

waffle

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article: Finally, A Crisp Waffle

Light, Crisp Waffles

by Pamela Anderson

     read reviews (42)

Serve with melted butter and warm maple syrup, or try making your own Brown Sugar Syrup.Yields four or five 8-inch waffles.

To learn more, read the article:
Finally, A Crisp Waffle

  

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all-purpose flourcornstarchtable saltmore 

3-1/2 oz. (3/4 cup) bleached all-purpose flour 
1 oz. (1/4 cup) cornstarch 
1/2 tsp. salt 
1/2 tsp. baking powder 
1/4 tsp. baking soda 
3/4 cup buttermilk 
1/4 cup milk 
6 Tbs. vegetable oil 
1 large egg, separated 
1 Tbs. sugar 
1/2 tsp. vanilla extract 

---

Heat the oven to 200°F and heat the waffle iron. Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside.


In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.


Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.


Pour the batter onto the hot waffle iron (mine takes about 2/3 cup) and cook until the waffle is crisp and nutty brown (follow the manufacturer's instructions for timing at first and then adjust to your liking). Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don't stack them). When all the waffles are cooked, serve immediately.

variations

Whole-Grain Waffles
Add 1/4 cup wheat germ to the dry ingredients.
Chocolate Chip Waffles
Stir 1/2 cup coarsely chopped chocolate chips (or 1/2 cup mini chocolate chips) into the batter.
Cornmeal WafflesSubstitute 1/2 cup cornmeal for 1/2 cup of the flour (keep the cornstarch).
Cranberry Orange Waffles
Stir 2 tsp. finely grated orange zest and 1/2 cup coarsely chopped dried cranberries into the batter.

nutrition information (per serving):
Size : per waffle; Calories (kcal): 290; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 3; Protein (g): 5; Monounsaturated Fat (g): 4; Carbohydrates (g): 25; Polyunsaturated Fat (g): 10; Sodium (mg): 380; Cholesterol (mg): 45; Fiber (g): 1;

photo: Scott Phillips

From Fine Cooking 47 , pp. 62-65

honeycomb cake / kek sarang lebah

Malaysian Honeycomb Cake Recipe

Ingredients

210g sugar
240g water
80g butter
6 eggs
160g condensed milk
180g all-purpose flour
2½ tsp baking soda

(What’s that? Still haven’t gotten that digital kitchen scale yet? Tsk tsk!)

Method

1. In a saucepan over low heat, caramelize the sugar until it turns a dark golden brown.

Making Caramel Sauce for Malaysian Honeycomb Cake

2. Slowly and carefully pour the water into the caramel. CAUTION! The caramel is very hot and the water will quickly boil and steam. Stir until the caramel is dissolved in the water and it becomes a thin syrup. Remove from heat.

Pouring Water Into Caramel Sauce for Malaysian Honeycomb Cake

3. Add the butter and set the pan aside to cool.

Melting Butter in Caramel Sauce for Malaysian Honeycomb Cake

4. Preheat oven to 350*F.

5. Mix together the egg and condensed milk in a bowl.

6. Sift the flour and baking soda together into the egg and milk. Mix well.

7. Pour the caramel butter sauce into the batter and mix well.

Pouring Caramel Butter Sauce in to Malaysian Honeycomb Cake Batter

8. Pour the batter into a greased, 9-inch round cake pan. Let it sit for 5 minutes for the bubbles to begin developing.

9. Bake at 350*F with bottom heat only (no convection!) for 1 hour or until a skewer inserted into the cake comes out clean.

10. When the cake is cool,turn it out onto a plate. Slice and serve.

Malaysian Honeycomb Cake

How to make macaron (french chef)

Step 1:

140g egg whites at room temperature
180g caster sugar

(tips: the earliest u separate yolk and white, the best result you get. Top is 5 days in advance)

Whisk egg white slowly until no more liquid of egg whites, then speed up and add 90g of caster suger, beat until the egg whites stiff, then add in 90g caster sugar again until sugar is dissolved.


Step 2: Almond & Sugar

160g sifted Ground Almond.
160g icing sugar.
sift them together and weigh them again, get a total of 320g!
add in color and peppermint

Step 3: Macaronage
stir slowly first
then, scartch the surface while accelerating.
stop when it becomes more "liquid"
then pipe them in less humid room such as air-conditioned room.
hit against the table to eliminate the spike.
wait until they are no longer stick to your finger when u touch it.


Step 4: Baking

150 degree Celsius approximately 12 mins until the head and the tail of the macaroon stiff.
It is done. (Finger test)

Step 5: ganache

150g chocolate
7cl of cream or milk
0g of sugar, no need sugar!

microwave the chocolate and mix with cream/milk, then keep in fridge.


step 6: back to the shields

After 10 mins in oven, ( you can open the oven anytime)
Touch on it, it should not be moving or lembik, but must be solid.
after 12 min, it's solid, can be taken out from the oven now.

place the ganche on the shield and cover with another shield, then keep in fridge for 24 hours, and it's ready!

macaron video

Restism

posted from Bloggeroid

Restism cafe

posted from Bloggeroid

Macarons (french)

The basic batter and the fillings for these delectable little desserts can be varied endlessly simply by adding different flavorings and colorings; for starters, there's chocolate, coconut, peanut, pistachio, raspberry, and vanilla bean.

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Martha Stewart Living, January

• YieldMakes 35 macarons

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Ingredients

• For The Macarons

  • 1 cup confectioners' sugar
  • 3/4 cup almond flour
  • 2 large egg whites, room temperature
  • Pinch of cream of tartar
  • 1/4 cup superfine sugar

• Suggested Fillings For Macarons

  • Chocolate: Chocolate Ganache
  • Coconut: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup angel-flake coconut.
  • Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter.
  • Pistachio: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios.
  • Raspberry: 3/4 cup seedless raspberry jam
  • Swiss Meringue Buttercream

Directions

1. Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
2. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
3. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
4. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
5. Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.

Cook's Note

Piping the perfect macaroon takes a little practice. Treat it as you would a rosette, bringing the pastry tip to the side of the circle, rather than forming a peak, to finish.

Variations

Chocolate: Substitute 3 tablespoons unsweetened Dutch-process cocoa powder for 1/4 cup of the almond flour.