Chocholate Chip Norbaini Bahan A 60gm shortening 150gm butter ... 60gm peanut butter 60gm gula caster 90gm brown sugar 1 biji telur 1tsp vanilla essen Bahan B 1/2tsp baking soda 1tbsp serbuk koko 60gm tepung jagung 180gm tepung gandum Bahan C 120gm chocolate chip 1/2 cawan hazelnut/almod/walnut Cara2: Sebatikan bahan A, masukkan Bahan B dan sebatikan akhir sekali masukkan Bahan C, gaul hingga sebati. Ambil adunan dan dijemput bulat2 tapi jgn dikepal krn biskut akan rasa padat ataupun keras. Bakar pd suhu 140C - 150C sehingga masak.See More

KEK LAPIS BLUEBERRY CHEESE

Bahan-Bahan 450 gm mentega 250 gm Philadelphia cream cheese (jenama Kraft) 1 sudu makan ovalette 170 gm gula halus 10 biji telur 1 tin (kira-kira 400 gm) susu pekat manis 300 gm tepung Hong Kong 100 gm Horlick 250 gm blueberry pie filling 1 sudu teh esen blueberry (optional) sedikit pewarna ungu Cara : 1. Pukul mentega, cream cheese dan ovalette sehingga sebati. 2. Masukkan gula sedikit-sedikit dan terus pukul hingga kembang. 3. Masukkan pula telur sebiji-sebiji dan terus pukul hingga kembang dan rata. 4. Seterusnya, perlahankan speed mixer anda dan masukkan susu manis. Pukul sebentar. 5. Kemudian, perlahankan lagi speed mixer anda dan bubuh tepung Hong Kong dan horlicks. Gaul rata. 6. Bahagikan adunan kepada dua bahagian. Satu dibiarkan plain dan yg satu lagi dibubuh blueberry pie filling, esen blueberry dan pewarna ungu. 7. Bakarlah menggunakan loyang 10”x7”, 8”x8” atau 9” x 9” yg telah di alas kertas dan digris pada dasar loyang dan sekelilingnya. Suhu kira-kira 180 – 200 darjah Celsius. 8. Ambil 2 senduk adunan plain dan ratakan dalam loyang kek. Bakar dgn api atas bawah sehingga masak. Utk l;apisan kedua hingga akhir, tukarkan suhu oven kpd api atas jer (grill). Ambil 2 senduk adunan plain lagi dan ratakan dia atas lapisan pertama tadi. 9. Utk lapisan ketiga, ambil 2 senduk adunan blueberry dan ratakan atas lapisan kedua tadi. Buat begini sehingga habis semua adunan. http://rozzan.blogspot.com/2010/09/kek-lapis-blueberry-cheese.html

KEK LAPIS OREO

http://rozzan.blogspot.com/2009/11/kek-lapis-oreo.html Bahan-Bahan 10 biji telur (saiz besar) 500 gm mentega 200 gm gula halus 300 gm susu manis 100 gm keju cheddar, diparut (optional) 50 gm horlicks 50 gm santan serbuk (peket) 100 gm biskut Marie (ditumbuk halus) 180 gm tpg Hong Kong 1 sudu teh serbuk vanilli 1 sudu teh pes pandan (optional) secukup biskut Oreo (dibuang krimnya) pewarna hijau dan merah Cara: 1) Pukul mentega, gula dan vanilli sehingga kembang. 2) Masukkan pula telur satu persatu sambil terus memukul hingga kembang dan sebati. 3) Kemudian perlahankan kelajuan mixer dan masukkan susu manis. Pukul terus. 4) Seterusnya, perlahankan kelajuan mixer ke paras minimum dan masukkan tepung Hong Kong, serbuk biskut Marie, horlicks dan santan serbuk. Pukul sebentar sekedar utk meratakan adunan. 5) Bahagi adunan kepada 3 bahagian: a) 1 bahagian dibubuh pewarna hijau & pes pandan (optional) b) 1 bahagian dibubuh pewarna merah c) 1 bahagian dibiarkan plain (warna asal) 6) Sediakan loyang persegi empat berukuran 8" x 8" yg telah dialaskan dgn kertas tracing dan digriskan pada dasar dan kelilingnya. Suhu oven sekitar 180 -200 darjah Celsius. 7) Ambil 2 senduk (bumbung) adunan berwarna hijau dan bakar lapisan pertama dgn api atas bawah sehingga masak (kira-kira 6-8 minit). 8) Seterusnya, tukarkan suhu oven kpd api atas jer (grill). Kemudian, ambil 2 senduk (bumbung) adunan berwarna merah dan bubuh di atas lapisan pertama tadi dan tabur kan sedikit keju parut. Bakar hingga masak (kira-kira 5-7 minit) 9) Selepas itu, ambil 2 senduk (bumbung) adunan plain dan bubuh ke atas lapisan merah tadi dan susun pula biskut oreo di permukaannya. Banyak sikitnya biskut, terserah kpd anda seperti contoh di bawah ni. 10 ) Bakarlah sehingga adunan selesai. Nota: 1) Anda boleh gunakan apa jua warna yg anda sukai. 2) Anda boleh tiadakan keju parut atau pes pandan jika anda tidak menggemarinya. 3) Anda boleh gunakan sepenuhnya 100 gm horlicks jika anad tidak menggemari santan serbuk. http://mira-keklapis.blogspot.com/

Karipap vs Empanadas

http://www.kakinakl.com/2010/10/resepi-karipap-kentang.html
Kulit Karipap
1/2 kg tepung gandum
2 sudu besar mentega/marjerin
2 sudu besar minyak masakAir masak bercampur garam (agak-agaklah sampai jadi doh)
Cara-cara
1. Panaskan minyak masak bersama mentega/margerin. Biarkan mendidih.
2. Masukkan tepung dalam mangkuk tahan panas dan buat lubang kat tengah.
3. Tuang campuran minyak dan kacau dengan sudip kayu dan kacau cepat-cepat sampai minyak bercampur dengan tepung gandum.
4. Tuangkan air masak yang bercampur garam dan ulilah doh seperti biasa.
5. Jangan lembek sangat dan jangan pulak keras sangat. Agak-agaklah dan perap sekejap.(tutup dengan kain basah)
6. Siap untuk di gunakan.

Inti Karipap
1kg ubi kentang-dadu
1 biji bawang besar-dadu
3 sudu besar kari daging-ikut suka
400gm daging kisar(nak guna ayam pun boleh-kalau lebih lagi sedap)
1 stok ayam
1 biji bawang besar*
4 biji bawang kecil*
3 biji bawang putih*
1 inci halia*
3 tangkai daun kari
air secukupnya
garam dan sedikit minyak
Cara-cara
Basuh dan potong dadu ubi kentang dan bawang besar. (guna f/p pun boleh)Toskan.
Tumbuk/kisar bawang besar,bawang kecil, bawang putih dan halia.
Panaskan sedikit minyak dan tumis bahan yang telah ditumbuk /kisar bersama daun kari.
Setelah naik bau masukkan pulak bawang besar yang telah didadu bersama serbuk kari dan kacau sehingga naik minyak.
Masukkan daging kisar dan masukkan sedikit air dan biarkan sebentar.
Masukkan pulak ubi kentang, stok ayam, garam dan air sehingga tenggelam semua bahan.(agak-agak yer)
Biarkan ubi empuk dengan menggunakan api perlahan, masukkan garam dan kacau sekali sekala.
Bila ubi telah empuk , rasa dulu baru di tutup api.

http://www.whats4eats.com/meats/empanadas-recipe
Ingredients
Pastry

All-purpose flour -- 3 cups
Baking powder -- 1 tablespoon
Salt -- 1 teaspoon
Lard, shortening or oil -- 1/4 cup
Milk, water or broth -- 1/2 to 3/4 cup, as needed
Pino Filling

Oil -- 2-3 tablespoons
Onion, minced -- 1
Garlic, minced -- 2-3 cloves
Ground beef -- 1 pound
Paprika -- 1 tablespoon
Cuminseed -- 1 teaspoon
Oregano -- 1 teaspoon
Water or stock -- 1 cup
Raisins (optional) -- 1/2 cup
Black or green olives (optional), pitted and chopped -- 1/4 cup
Flour -- 1 tablespoon
Method
Mix the flour, baking powder and salt together in a large bowl. Rub the lard or shortening into the flour with your fingers, breaking it up into small pieces. If using oil, simply stir it in.
Stir in just enough milk, water or broth to form a kneadable mass. Remove it to a floured work surface and knead for about 5-10 minutes, or until it is silky smooth. Add a little flour if it is too sticky. Cover it with a towel or bowl and let it rest at least 30 minutes.
While the dough is resting, heat the oil in a sauté pan over medium flame. Sauté the onions until they are translucent, 3-4 minutes. Add the garlic, paprika, cuminseed and oregano and sauté 1-2 minutes more. Add the ground beef, salt and pepper and sauté, breaking up the beef until it is cooked through, 5-7 minutes.
Stir in the water or stock, raisins and olives and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes, or until lightly thickened. Adjust seasoning, remove from heat and set aside to cool.
Preheat oven to 375°F. Cut the rested dough into 12 equal portions. Lightly flour a work surface and roll each portion out into a 6- to 8-inch round. Add about 1/4 cup of filling to the center of the pastry round, leaving a 1/2-inch border. Wet the edges with a finger dipped in water, fold over into a half moon and seal the edges with the tines of a fork or by rolling them up into a scalloped edge. Lay out on a baking sheet.
Brush tops with an egg beaten with a little water if you like. Bake for 30-40 minutes until browned on top. Serve warm.

Conchas (Mexican Sweet-Topped Buns)

http://www.food.com/recipe/conchas-mexican-sweet-topped-buns-119586
3 teaspoons active dry yeast
½ cup warm water (105 degrees F to 115 degrees F or 40 to 46 celsius)
½ cup lukewarm milk (scalded, then cooled)
1⁄3; cup granulated sugar
1⁄3; cup butter , softened
1 teaspoon salt
1 egg
3 ½-4 cups all-purpose flour
Flavored Topping Dough
1⁄3; cup granulated sugar
¼ cup butter or ¼ cup margarine
½ cup all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon vanilla extract
1 ½ teaspoons orange zest
Directions:

1
Dissolve yeast in warm water in large bowl.
2
Stir in milk, sugar, butter, salt, egg and 2 cups of the flour.
3
Beat until smooth.
4
Stir in enough remaining flour to make dough easy to handle.
5
Turn onto a lightly floured surface.
6
Knead until smooth and elastic, about 5 minutes.
7
Place in a large greased bowl, then turn greased side up.
8
Cover and let rise in a warm place until double, about 1 1/2 hours.
9
The dough is ready if it leaves an indentation when touched.
10
Meanwhile, prepare Flavored Topping Dough.
11
Punch dough down; divide into 12 equal pieces.
12
Shape each piece into a ball; place on greased cookie sheet.
13
Flavored Topping Dough.
14
Beat sugar and margarine until light and fluffy.
15
Stir in flour until mixture is the consistency of thick paste.
16
Divide into 3 equal parts.
17
Stir cinnamon into one part, vanilla extract into one part and orange peel into one part.
18
Divide each part of dough into 4 equal pieces.
19
Pat each piece into a 3-inch circle.
20
Place 1 circle of Topping Dough on each ball of dough, shaping it down over the ball.
21
Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern.
22
Cover and let rise until double — about 40 minutes.
23
Heat oven to 375 degrees F (190 celsius).
24
Bake buns until golden brown, about 20 minutes.


Read more: http://www.food.com/recipe/conchas-mexican-sweet-topped-buns-119586#ixzz1nS0ucGhi

roti boy@mexican bun

http://www.foodbuzz.com/recipes/800618-homemade-rotiboy-mexican-coffee-bun-recipe
Roti



500gm tepung high protin

1st bread improver

1st bread softner

3st yis kering

28gm susu tepung

250ml air

1st garam

70gm gula custor

60gm butter

1biji telur





campurkan tepung, bread improver, bread softner, garam, gula, yis dan susu tepung. gaul rata. masukkan telur dan air, uli sampai sebati dan tidak melekat. campurkan butter dan uli lagi sehingga kenyal n tidak melekat. buatkan bulat2 kecil dan biarkan 10 min.



Inti



200gm butter

70gm gula perang

1/2 st esen vanilla



campurkan semua dan pukul hingga kembang. simpan dlm fridge sekejap.



Topping

100gm butter

80gm gula custor

2 biji telur

1 sm nescafe + 1/2 sm air

100gm tepung gandum



pukul butter + gula dan pukul lagi + telor dan pukul. masukkan nescafe dan tepung, gaul rata.





isikan inti dlm adunan roti dan biarkan 45min.

letakkan topping atas roti dan bakar selama 15min.

“Rotiboy” Mexican Coffee Bun Recipe
(makes about 17 buns)

Coffee Topping Ingredients

200 g softened butter(14 TBS is 200 grams of butter)
160 g icing sugar
3 lightly beaten eggs
2 tbsp instant coffee dissolved in 1 tbsp water
a pinch of ground cinnamon
200 g flour

Method

Beat the butter and sugar until the mixture is light and fluffy. Gradually beat in eggs. Mix in coffee flavoring. Sift flour onto mixture and mix until combined. Refrigerate the mixture.

Sweet Bun Dough Ingredients

500 g bread flour
20 g milk powder
75 g castor sugar
6 g salt/1 tsp
8 g instant yeast/1 tbsp
5 g bread improver (vital wheat gluten – optional)
1 lightly beaten egg
270 g water 1 1/4 cup
60 g softened butter

Method

1. Mix flour, milk powder, sugar and salt in mixer on low speed 1 min.

2. Add in yeast, egg and water. Mix on low speed for 1 minute, then medium speed for 8 minutes.

3. Add butter and mix for 5 minutes more on medium speed until a soft, smooth and elastic dough forms.

4. Remove dough from mixing bowl and shape into a ball.

5. Divide the dough into 55 gram portions. Roll each portion in to a ball and then cover and set aside for 10 minutes.

6. Flatten a ball of dough and place a 10 gram cube of butter into the center of the dough.



7. Gather the edges and pinch to seal. Pat into shape and place on a greased baking tray. Proof the buns for 45 minutes.

8. Preheat oven to 200*C (400*F).

(Notice that we’re using the wrappers from sticks of butter to line the baking sheet. Annie learned this tip from Fine Cooking magazine. The butter wrappers are like pre-greased parchment paper!)

9. Scoop the topping mixture into a piping bag and pipe the topping in a spiral pattern onto the buns.



10. Bake for 12-15 minutes or until the buns are lightly brown.



Remove from oven to cool, but not too long. They are best eaten warm. Can’t eat just one!



These buns also freeze well, and it’s always nice to have a stash in your freezer for a quick fix when a craving hits! All you need to do is to heat it up in a hot oven (I usually use 180°C) for about 10 minutes until it’s heated through

Jelly Santan Gula Melaka

Bahan-bahan : 1 paket serbuk agar-agar 10 gm (setengah paket ) 1 liter air (4 cawan) 1 ketul gula melaka/jawa (lebih kurang 200 gm) 1/4 cwn gula pasir 250 ml santan pekat (Yatie guna 100 ml santan pekat kara dan selebihnya tambahkan air) 1 biji telur ayam - masukkan dalam santan dan kocak sikit dengan garfu Secubit garam 2 helai daun pandan - dibasuh dan disimpulkan Cara-cara: Masak gula melaka yg diracik halus, gula pasir bersama 2 cwn air. Masukkan daun pandan yg di simpul. Masak hingga didih dan sentiasa di kacau. Dalam periuk bersih, masak 4 cawan air bersama dengan agar2. Masak hingga mendidih. Tapiskan lepas masak dan campur dgn Gula Melaka tadi...sentiasalah di kacau hingga didih. Kecilkan api dan masukkan campuran santan bersama telur dan garam. Kacau dan tunggu hingga menggelegak atas api sederhana. PENTING!! Bila menggelegak, biar seketika lebih kurang 1-2 minit atau boleh kuatkan api dapur dan biar adunan mengelegak kuat sambil dikacau-kacau. Kacau ni untuk mengelakkan adunan membuak dan melimpah dari periuk. Pandai-pandailah adjust api dapur tu ye. Nanti akan kelihatan adunan santan jadi berbintil-bintil. Tutup api. Basahkan loyang atau apa-apa acuan kegemaran dengan air. Kemudian tuang adunan agar-agar santan dan biarkan mengeras. Boleh simpan di dalam peti ais untuk mendapatkan agar-agar yang sejuk dan umpphhh bila masuk ke tekak..heheheeee... TIPS DAN NOTA NAZ: Banyak orang yang tertanya-tanya kenapa bila membuat agar-agar santan, tidak mendapat 2 lapisan seperti yang sepatutnya walaupun masing-masing selalunya dah ikut betul-betul resepi yang mereka guna. Jadi, tipsnya ialah selepas memasukkan santan ke dalam periuk, biar adunan menggelegak lama sikit dalam 1 minit atau lebih. Ataupun, selepas masukkan santan, bila adunan mula mengelegak, kuatkan api dapur hingga adunan mengelegak kuat. Tapi kena hati-hati jangan sampai adunan membuak dan melimpah keluar dari periuk. Kacau-kacau adunan dalam 1 minit. Insyallah..confirm anda akan mendapat hasil agar-agar yang mempunyai 2 lapisan selepas keras nanti. Kalau yang suka lapisan santan tu nipis jer, kurangkan kuantiti santan di dalam resepi ye. Nanti dapatlah lapisan santan (yang bahagian atas tu), nipis sikit berbanding dengan bahagian bawahnya. http://yatiememories.blogspot.com/2012/12/agar-agar-santan-gula-melaka.html

Donut Malaysia