Bingka yang enak.

Assalamualaikum pada semua teman-teman semua.  Salam bersiaran.  Hari ini saya mencuba Bingka Suji  yang diambil dari dapur fuzzymazing.  Memandangkan tepung suji masih ada baki lagi sayapun cubalah untuk buat bingka ini.  Bingka ini sangat sedap, kurang manis dan enak dimakan ketika minum petang bersama keluarga tersayang.  Semasa proses pembuatan bingka ini saya nyaris-nyaris tak letak biji sawi di atas bingka sebagai hiasan.  Patutlah saya lihat kenapa lain macam saja rupa bijan saya ini.  Ini kerana saya tidak memakai kacamata.  Terlupa dimana letaknya.  Mujur saya jumpa kacamata saya balik.  Kalau tidak, tak tahulah macamana rasanya bingka ini.  Almaklumlah saya ni rabun dekat.  Kalau hilang aset saya ni mau kelamkabut kuih saya ni jadinya. Lucu pula rasanya!!

 BINGKA SUJI

 BINGKA SUJI

BINGKA SUJI


recipe from  :  fuzzymazing, CMG & lain-lain, tqvm pada semua teman.
tried by :    zaralovebaking.blogspot.com


Ingredients :

140  gm       superfine sugar
    3  whole   eggs
1/4   tsp        salt
150  gm        semolina
100  gm        sweetened condensed milk
125  ml         evaporated milk
575  ml         water
  80  gm        plain flour
    1  tsp        yellow food colouring
    1  tsp        vanilla extract
125  gm        butter
Sesame seeds -  for topping  (optional)


Method :

1.   Preheat oven to 180'C.  Grease 8 x 8 inch baking pan with butter.  Line with aluminium foil and grease foil as well.  Keep aside.
2.   Combine the egg, salt and sugar in a mixing bowl and mix thoroughly with a hand whisk.
3.   Add condensed milk and semolina, mix until well blended.  Then add evaporated milk, water and colouring and mix well.  Then add flour and mix until well blended.  (Sieve the batter if you wish).
4.   Pour mixture into saucepan and heat up on a stove, stirring continuously until mixture thickens slightly.  Turn off fire.  Lastly, add butter and vanilla and mix well until butter melts.
5.   Pour into baking pan and sprinkle with sesame seeds.  Bake for about 1 hour.  Then bake for 5-7 minutes using top fire only.  Remove pan from oven and let it cool completely.

Kek yang simple tapi enak.

 BUTTER CHERRY LEMON CAKE

BUTTER CHERRY LEMON CAKE (CMG)


rujukan dari  :  tiffinbiru (CMG, tqvm utk. resipi yang sedap ini)
dicuba oleh  :   zaralovebaking.blogspot.com


Bahan-bahan :

125  gm         mentega
1/2   cawan    gula kastor
   2   biji         telur (grade 'A')
   1   biji         lemon  -  ambil parutan kulitnya, yang kuning jer
   1   tsp.        esen vanilla
1 1/2 cawan   tepung naik sendiri  -  diayak
1/2   cawan    susu segar
   7   biji         ceri merah ,  belah 2 tiap satu
   7   biji         ceri hijau ,  belah 2 tiap satu
Badam cincang/flakes untuk hiasan

Loyang :  8 inci persegi/bulat

Cara membuat :

1.   Panaskan oven pada suhu : 175'C, lenser tin bulat/persegi 8 inci dan dialas dengan kertas minyak.  Ketepikan.
2.   Putar mentega dan gula kastor hingga putih.  Masukkan telur satu persatu dan putar hingga kembang.
3.   Masukkan parutan kulit lemon dan esen vanilla.  Putar rata.
4.   Kemudian masukkan tepung berselang-seli dengan susu segar hingga habis dan putar hingga sebati.
5.   Masukkan belahan ceri merah dan hijau.  (tinggalkan sedikit untuk hiasan) dan gaul rata dengan menggunakan spatula.  Tuangkan ke dalam tin/acuan, ratakan.  Hiaskan dengan baki ceri merah dan hijau tadi dan taburkan dengan badam cincang.
6.   Bakar selama 35-40 minit atau hingga masak.

Muffin yg. enak utk. minum petang.

 MINI CHOCOLATE CHIP MUFFIN

MINI CHOCOLATE CHIP MUFFIN


source from  :  foodnetwork.com
tested by  :   zaralovebaking.blogspot.com


Ingredients :

1        cup   chunky peanut butter
1        egg
1/3     cup   granulated sugar
1/3     cup   brown sugar
1        cup   milk
1 1/2  cup   all-purpose flour
1       tbsp   baking powder
1/4     tsp    salt
1/2     cup   mini chocolate chip (I use chocolate rice)

Method :

1.   Preheat oven to 375'F (190'C).  Line mini muffin tin with papercups (I use papercup no. 2).  Set aside.
2.   Mix together the chunky peanut butter, egg and both the sugars and beat until smooth.
3.   Add milk in 3 addition, mixing well each time.
4.   Stir in the sifted flour, baking powder and salt and add to the peanut butter mixture.  Mix on low just until the flour disappears.  Stir in the chocolate chips.  Mix until just combined.
5.   Spoon into muffin cups 3/4 full and bake for about 10-15 minutes.

(produce around :  40 pieces, papercup no. 2 - this muffin is delicious).

Cheesecake

PANDAN COTTON CHEESECAKE  (8-inch square)


source from :   book 'Fabulous Cake Business' - Alex Goh
tried by :   zaralovebaking.blogspot.com


Ingredients A :

100  gm   milk
150  gm   cream cheese
  30  gm   plain flour
  30  gm   corn flour
    3  nos  egg yolks  (A)
  60  gm   coconut milk
    1  tsp   pandan juice or pandan emulco
few drops green colouring

Ingredients B :

   3  nos   egg whites
1/8  tsp    cream of tartar
  85 gm    sugar

Method :

1.   Grease and line the sides and bottom of an 8-inch square pan.
2.   Cook milk until it boils.  Remove from heat, add cream cheese and stir mixture over double boiler until thick.  Remove it from double boiler.
3.   Add plain flour and corn flour and mix until well combined using hand whisk.
4.   Add egg yolks then coconut milk, pandan juice, green colouring and mix until evenly blended.
5.   Meanwhile, whip the egg whites with whisk at high speed until foamy.  Add the cream of tartar and sugar and whip until soft peaks form.  Add it into the cheese mixture and mix it with rubber spatula until well incorporated to form cheese filling.  Pour onto the prepared pan.
6.   Bake in water bath at the bottom rack of the oven at 160'C for 50-60 minutes or until firm and golden brown.
7.   Remove the cake from the oven.  Unmould and let it cool completely.

Pandan Loaf

 SRI PANDAN LOAF

SRI PANDAN LOAF


source from  :   book "Fabulous Cake Business" by Alex Goh
tried by :   zaralovebaking.blogspot.com


Ingredients :

(A)      4   nos   eggs  (A)
       160   gm    sugar

(B)  190   gm    plain flour
       1/2    tsp    baking powder

(C)    60  gm     butter
       130  gm     coconut milk
           1  tsp     pandan juice  (I use pandan emulco)
       few drops of green colouring

Method :

1.   Whip (A) with wire whisk at medium speed until light and fluffy.
2.    Sift (B) and fold into (1) and mix with rubber spatula until well blended.
3.    Place (C) over double boiler, cook until butter melts.  Stir into the above mixture and mix until well combined.
4.    Pour the batter into greased pan of your choice.  Sprinkle some desiccated coconut on top (optional).
5.    Bake at 175'C at the bottom rack of the oven for 30 minutes.  Remove the cakes from the tins immediately when baked.  Set aside to cool.