Cream Puff

Dah lama tak update my humble blog ni, today baru Ada kelapangan sikit. I noticed that every year at this time around, haze mesti melanda , betul tak? Don't know what is going on with human being nowadays, money is more important than health.

Well, enough said. I'm making cream puff this week for my lil' ones at home since they can't go out to school. They love it very much, and I keep some for my daughter's lovely piano teacher.😃

Here's the recipe

Source Joy of Baking 

Ingredients:

Choux Pastry:

1/2 cup (65 grams) all purpose flour

1/2 teaspoon granulated white sugar

1/4 teaspoon salt

1/4 cup (4 tablespoons) (57 grams) unsalted butter, cut into pieces

1/2 cup (120 ml) water

2 large eggs, lightly beaten

Glaze:

1 large egg

Whipped Cream:

1 cup (240 ml) heavy whipping cream (double cream) (35-40% butterfat)

1/2 teaspoon pure vanilla extract

1 1/2 tablespoons granulated white sugar, or to taste

Garnish:

Powdered (Confectioners or icing) sugar

Instructions:

Choux Pastry: Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper or lightly butter or spray the pan with a non stick vegetable spray.
In a bowl sift or whisk together the flour, sugar and salt.
Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.) Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute). Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon). Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart. With a pastry brush, gently brush the tops of the dough with a lightly beaten egg.
Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake for a further 30 to 35 minutes or until the shells are a nice amber color and when split, are almost dry inside. Turn the oven off, poke a couple of holes in each puff and, with the oven door slightly ajar, let the shells completely cool (and dry out).
Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 15 minutes. When chilled, whip the cream just until stiff peaks form.
To Assemble: Split the pastry shells in half and fill (or pipe) with whipped cream. Place the top half of the pastry shell on the whipped cream and dust with powdered (confectioners or icing) sugar. Leftover Cream Puffs can be stored in the refrigerator.

Makes 12 cream puff

I saja je put chocolate ganache, tak letak pun tak pe.
To make Profiteroles, just put chocolate ganache on top or you can make chcolate sauce and pour over the cream puff.

Chocolate Macaron

Macaron! Tell me who doesn't love the little cookies?My oh my.......first time I looked at it, I knew it that one day I'll try my best to bake it.

Wahhhh..... Dah berjaya juga buat cookie ni. This little French cookie that is tough to make it! This one I try the recipe from Rima. Memang sedap!  But after a few failure akhirnya berjaya juga aku buat macaron! Hehehehehe.......

Siapa yang tak pernah fail buat macaron? Mesti Ada yang sama experience nya macam I! First attempt semua Masuk tong sampah! After that, tak buat dah until lately I went to KG class, baru Lah dapat buat, now I'm still learning using Italian meringue method. 

Well this is the recipe for chocolate macaron.

Source Rima

Ingredients

50g egg whites (aged for 1 or 2 days)

25g granulated sugar

100g icing sugar

50g ground almonds

5g cocoa powder

Method

Grind almonds and icing sugar till fine. Sift together with cocoa powder.

Beat egg whites on high speed till foamy. Add sugar gradually and beat till glossy and stiff peak form.

Fold in almond mixture in batches until well blended.

Transfer batter into piping bag and pipe on baking sheet lined with parchment paper (i rested them for 15-30 mins or until skin "dried).

Baked at preheated oven at 160deg for 5 mins and peel the cookies fm parchment paper.

Cool completely on wire rack.

I used chocolate ganache to sandwich my macaron

Roti Naik Pahang with Cranberries

Nama roti ni pun dah buat I smile to myself. Apa taknya , roti naik! Naik ke mana tu? Perut agaknya .......wakakakakaka ! Anyway dah lama I buat only lately Ada masa nak update blog, a bit busy since Mak was admitted to hospital plus school holidays..... Yada yada bla bla........hehehe

Back to myself yg suka bakes ni, I made this simple bread for my little kiddos for their breakfast before going to school.

Here is the recipe

Source Tok Mak fb 

Mamafami

Ingredients :

1 egg
2 tablespoons condensed milk
Water (weigh egg + condensed milk + water to make 300ml)
3/4 cup sugar
500 g flour
1 tablespoon milk powder
2 teaspoons instant dried yeast (I used Mauripan)
2 tablespoons butter
1 teaspoon shortening ( I use Crisco brand-all veg)

Topping :
A bit of butter

Bread maker method :

1. Into the breadmaker pan, pour in the water, egg and condensed milk. Add sugar.

2. Top it with flour, milk powder and instant dried yeast.

3. Set the bread maker to DOUGH setting and press start. When the dough is just combined, add in margarine and shortening. Leave the bread maker to finish the cycle which will takes about 1 1/2 hour or so.

4. Remove the dough from the pan and divide the dough into 20 equal portions. Roughly about 49 to 50g each.

5. Form each portion into a ball and arrange on a baking tray. Leave to rise for another 30 minutes or so.

6. Bake in a pre-heated oven at 180c for 30 minutes or till golden brown.

7. Once out of the oven, brush with a bit of butter. Place on a wire rack to cool. Keep in an airtight container.

I used Mr KA, put everything in and lastly add butter, leave it to prove. And follow step 5 till end.

Well, happy baking people!!!

Now I'm busy making Lapis Prune , so yummy and delicious!!! Will update the recipe soon!!!

Making a macaron shell.....at last!

Today's weather is so so hot and dry ! How I wish I have a 24hr aircond on and I don't need to pay a single cent for the electricity bill ! 

Kat dalam fridge I have aged an egg white for few days, I think 3 days!? I decided to give it a try, making macaron shell today. Apa salahnya kan? Tak jadi tak apa next time you know what went wrong.

Berdebar-debar juga dalam hati bila bab beating the egg white tu and folding it with the almond and sugar. In the middle of doing it, sedar2 dah almost 1.30pm, oh my oh my..... Have to pick my children from school. Sempat la piped the batter on the tray and I leave it dry. Almost an hour plus I leaved it to dry. By the time I came home, straight away I heat the oven and put it in. After a few minutes I saw the pretty feet emerged and I'm so damned happy!!!! Woohoooo!!!!

So here is the photo of my mac shell, I'll do the fillings tomorrow coz penat la sangat hari ni. But I think there is still some improvement to be done

Florentine Cookies.....can't stop munching it!

Weather nowadays so unpredictable. Nak pergi gym pun malas betul rasanya. Hehehehe.....alasan kannnnn!!!!While clearing things from my cupboard i found one recipe that i printed from one of the blog quite sometime ago. Laaaaaa....kat sini rupanya...!!!! Patut le satu rumah carik tak jumpa, bukan cari dengan mata tapi dengan mulut, like my mak always said.

I memang suka makan kacang, any kind of nuts. When i was flying with MAS dulu, if we have Dubai trip, mesti akan beli kacang di sana especially pistachio. Murah and they have different size. Yang besar, sederhana dan kecil at a different pricelah!! Berkilo crew bawak balik sampai bagi sepaket dua to abang and kakak custom....hehehehe baik hatikan as a crew!?

This recipe is from Azlita

FLORENTINE COOKIES / KRUNCHY KARAMEL ALMOND
Rujukan : Kak Patmah Aspar 

200 gm tepung Florenta
200 gm badam keping
100 gm kuaci hitam( i guna pumpkin seed)
20 gm bijan hitam( i tak ada bijan hitam, guna bijan putih)

Badam dan kuaci di bakar sebentar dalam oven pada suhu 160 C selama 5 minit
Satukan semua bahan dalam bekas
Gaul rata, hingga semuanya bersalut sempurna

Sediakan loyang 14x14 inc, alas loyang dengan kertas kek sahaja
Panaskan oven pada suhu 160C
Tuangkan adunan tadi dalam loyang dan ratakan nipis
Bakar dalam oven selama 10 minit
Sejurus keluar dari oven terus potong kepada kepingan
Simpan dalam bekas kedap udara.

Senangkan! Cubalah....

Sedia mengambil tempahan. Sebarang pertanyaan sila email reyna2423@gmail.com atau hubungi/whatsapp 019-219 3124

Birthday Dinner....Queen of Sheba

Yesterday was my brother in law's birthday....nak keluar dinner malas pulak rasanya, so i decided to cook dinner for them. Mulanya tak tau apa nak masak, setelah baca a few blog one of it from Azian Hasan, terus dapat idea. Recipenya pulak simple.

Pagi-pagi lagi, we went to the supermarket to buy the ingredient. Decided to make Baked Chicken Cordon Bleu (recipe is here). Salad i beli je prepacked from Cold Storage and add cherry tomato and Avocado.
Birthday cake pulak, i bake Reine de Saba or Queen of Sheba's cake......Kelassssss nama kek tu kak Timahhhhh!!!! hehehehe.....Actually it's Chocolate almond cake from Julia Child recipe. Hubby pulak suruh make it two layer. So i baked twice and layer with chcolate and coat it with chocolate and slivered almond. Menarik juga!!!

This is the recipe for the cake

Source Food.com

Ingredients:

Servings:

3 ounces semisweet chocolate, plus
1 ounce unsweetened chocolate
2 tablespoons dark rum or 2 tablespoons strong coffee
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
3 egg yolks
3 egg whites
1/4 teaspoon cream of tartar (I omit this)
1 pinch salt
2 tablespoons granulated sugar
1/3 cup blanched almond (pulverized in blender or food processor with 2 tablespoons granulated sugar)
1/4 teaspoon almond extract
1/2 cup cake flour

Directions:

1 Preheat oven to 350 degrees. Set the oven rack in lower middle level.
2 In a saucepan over low heat, melt the chocolate in the rum or coffee. Set aside. In a mixing bowl, cut butter into.
3 pieces and cream it. When soft and fluffy, add sugar and beat 1 minute. Beat in egg yolks until well blended.
4 In another bowl, beat egg whites until foamy. Beat in cream of tartar and salt and continue beating until soft peaks are formed. Gradually beat in 2 tablespoons sugar and continue beating until stiff, shiny peaks are formed. Blend melted chocolate and coffee or rum into yolk mixture, then add almonds and almond extract.
5 Stir a quarter of the egg whites into the chocolate using a rubber spatula. Scoop the rest of the whites over chocolate and, alternating with sprinkles of flour, rapidly and delicately fold in the egg whites. Turn batter into buttered and floured 8-by-1 1/2-inch round cake pan, tilting it in all directions up to the rim all around. Set in preheated oven. Bake 25 minutes.
6 Cake is done when puffed to the top and a toothpick inserted 2 to 3 inches from edge comes out clean. The center should move slightly when the pan is gently shaken. Remove pan to a rack and let cool 15 minutes. Unmold onto rack. Let cool 2 hours before storing or icing.

 For frosting Recipe from here

For Frosting:
2 tablespoons bittersweet chocolate, chopped
2 tablespoons brewed coffee, or dark rum
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, at cool room temperature

For Frosting:

1. Place the chocolate and coffee/rum in a medium heat-proof bowl and set atop a pan of simmering water. Melt, stirring occasionally, until smooth.
2. Off the heat, beat in the butter, one tablespoon at a time, with a wooden spoon. Once the butter is thoroughly incorporated, and no lumps remain, place the mixing bowl inside a larger mixing bowl that is filled partway with ice.
3. Mix the frosting over the ice bath, until it has chilled down to a spreadable consistency.
4. Spread the frosting over the top and sides of the cake.
5. Decorate with the slivered almonds (bonus: this helps hide any imperfections in the frosting job!) For the creme anglaise just heat up 200 ml heavy cream, 1 tsp vanilla, boil till bubbling on the side. Beat 4egg yolk with 1/2 cup castor sugar. Put half of the hot cream into the egg mixture, continue whisking, don't stop and put the mixture back into the pan with half of the cream just now and stir till it stick at the back if your spoon. sebab dah prepare lama the creme anglaise jadi pekat coz agaknya I put it in a fridge, if not it will be a bit runny but not watery. Next time I know what to do:)

I do take orders, any enquiries please email me at reyna2423@gmail.com or contact/whatsapp 019-219 3124

Sibuk semua nak meniup candle sebatang...hehehe

Birthday Boy

Rendang Ayam Resepi Bonda Tersayang

Today as usual after sending my kids to school, I have to think what to cook for lunch. My son don't really like pasta, unlike the sister. Well, I think it's better for me to cook rendang. Dah lama tak makan rendang, the last time makan rendang masa Mak Ada di rumah dulu.

Masakan Mak memang tak disangkal memang sedap, walaupun Mak memang amat cerewet tentang cara memasak, tak dapat nak kata masakan dia tak sedap. Rugi besar kalau tak makan bila Mak masak! Kalau Mak masak boleh makan 3 pinggan! Hehehehehe....... 

Rendang ayam Mak is my all time favourite, especially during raya. Mak selalu guna ayam 'telur' . Ayam ni kalau dimasak isinya tak cepat lembik , jadi daging ayam ni masih lagi sedap dan tak cepat  basi.

Ini dia bahan untuk rendang ayam Mak  

7 ketul ayam sederhana besar potongnya

3 batang serai

2 helai daun kunyit

6 biji bawang kecil 

Halia dalam 3 inci

Kerisik dalam 3-4 sudu makan

Santan dalam $1

Asam keping saya letak 2keping

Garam secukup rasa

Cili mesin-2 sudu makan

Hiris nipis bawang, halia, daun kunyit, serai kemudian campur sekali dengan ayam. Panas kan dalam kuali, masukkan kerisik, santan dan garam Serta cili mesin tadi. Bila mendidih, perlahan kan api. Biar seketika, kalau suka berkuah, angkat segera lepas mendidih, kalau suka kering biarkan lama sedikit atas kuali. Dah siap!