Tuesday, May 03, 2016

Pandan Gula Melaka Cake

Pandan Gula Melaka Cake ni pula untuk birthday kita tahun lepas...recipe pun sama macam Ondeh Ondeh Cupcakes yang pernah kita buat..cuma yang ini kita gunakan loyang...Then the buttercream pula kita gunakan Italian buttercream, tukar gula castor tu ke gula melaka...Siap semuanya deco sikit dengan salted caramel ..sedappp..

Pandan Cake
Sources:- Ayu@curlybabesatisfaction
Bahan:-
220g tepung gandum
170g castor sugar
4 biji telur sederhana besar
11/2 sudu kecil baking powder
1/2 sudu kecil garam
1 sudu kecil vanilla essence
1 sudu kecil pandan essence
pewarna hijau
1 kotak kecil santan -(200ml) + 1 sudu besar air
1 sudu besar minyak jagung

Cara:-
Pukul telur & gula hingga kembang dengan menggunakan speed tinggi. Masukkan vanilla, pandan essence dan juga pewarna hijau, gaul rata. Masukkan tepung, garam & baking powder yang sudah diayak kedalam adunan berselang seli dengan santan dan tepung hingga habis dan sekata diakhiri dengan bahan kering. Gaul rata dan akhir sekali masukkan minyak jagung dan gaul rata. Masukkan adunan dalam loyang 8'' dan bakar hingga masak dengan mengikuti oven masin2.


Italian Buttercream
(A):-
200g gula melaka
100ml air
Panaskan gula & air sehingga mendidih, gunakan garfu untuk meniup seperti belon.
(Ayu masak gunakan thermometer hingga 110c atau hingga gula larut)

(B):-
3 biji putih telur grade A

(C):-
500g butter- dipotong kecil-kecil(mesti gunakan butter sejuk)
1 sudu teh vanilla essen

Cara:-
Masak bahan (A) sehingga mencapai 110c. Sementara menunggu air gula masak putar (B) putih telur sampai kembang. Apabila air gula dah masak terus tuangkan pelahan2, kedalam putih telur tadi. Putar lagi sehingga adunan sejuk dengan menggunakan whisk. Apabila adunan sejuk masukkan (C) butter sedikit demi sedikit sehingga habis. Pukul sehingga krim sebati dan kembang dan masukkan esen vanilla. 

Friday, April 29, 2016

Nasi Ayam Bangkok

Nasi Ayam Bangkok..pertama kali dengar & rasa..sedappp pada kami..satu kelainan dan  berbaloi mencuba..this is half the taste of Nasi Komok to me...another menu yang akan dibuat lagi next time...
Pada mulanya a bit skeptical..sebab tengok ayamnya putih aje ..tak digoreng..maklum ler..my family kureng sikit kalau nasi ayam yang ayamnya putih aje..hehehe..
Kita tengok gambar puan punya recipe terus macam terliur pulak....just got the feeling that it would be nice...Alhamdullilah memang kena dengan selera kami...

Kita masak nasi ni pun perlu berhati2 juga takut berasnya patah dan ayam terlerai dari tulang..Bila arahan, ayamnya dimasak didalam nasi tu macam nasi arab..ada sedikit kebimbangan sebab, sejarah dirumah ni kalau ayam dimasukkan dalam nasi..dengan ayam & nasi sekali semuanya hancur digodek orang yang menyeduk nasi...so this time, kita yang volunteer sendukkan nasi kepinggan mereka..hehe...genyah sikitlah tapi asalkan nasi ayam ku tak hancur ku rela u...hehe...
Acar Kobis tu pun sedap juga tau..tak sangka kobis pun boleh dibuat acar.. trust me..mesti buat dan lawankan dengan nasi ayam ni ya..baru ada umpph...:)
Terimakasih puan punya recipe..akak mohon dipanjang2kan disini pula... 


Nasi Ayam Bangkok
Oleh:Nur Alwanie@Buku resepi

Tried &Tested:- Ayu@curlybabesatisfaction
Bahan2 : Ayam (seekor)-potong ikut suka
Beras 3 1/2 tin susu, (Ayu guna 6 cawan beras basmathi direndam 20 minit dan toskan)

garam, gula, (Ayu guna aji)
5 sudu besar minyak utk menumis
(lihat cara memasak nasi dibawah)

Bahan Tumbuk:
(UNTUK BUAT PASTE NASI AYAM)- masak dalam periuk lain
1 biji buah pala (ketuk amik isi saja)-(Ayu guna 1 sudu kecil serbuk buah pala)
1/2 inci halia, -(Ayu guna 1 inci)

1 sudu teh lada hitam
1 sudu teh jintan putih,

2 sudu teh jintan manis
8 biji bunga cengkih-(Ayu tak tumbuk just campak aje)
1 biji buah pelaga
(Ayu tak tumbuk just campak aje)
 4-5 biji bwg merah-(Ayu guna 2 biji bawang besar)
2 ulas bwg putih-(Ayu gunakan 5 ulas)
1 inci kulit kayu manis
(Ayu tak tumbuk just campak aje) 
3 kelopak bunga lawang-(Ayu tak tumbuk just campak aje)

Cara buat Paste Nasi :
Panaskan minyak, masuk bahan tumbuk tadi.(Ayu masukkan cengkih, pelaga, kayu manis &  bunga lawang dulu hingga naik bau, kemudian baru masukkan bahan2 tumbuk) Bila pecah minyak, masukan air, biar hingga mendidih. Jangan terlalu cair atau pekat. -(Ayu guna 2 cawan air masak hingga  jadi 1 cawan)


Cara Masak Nasi :
Masukkan paste nasi, ketulan ayam, garam serta gula dlm periuk berisi beras, jerang hingga masak.(Ayu masak ayam hingga masak, kemudian masukkan beras, gaul sekejap. Selepas itu baru masukkan semua kedalam periuk nasi dan tambah air lagi, dan masak macam biasa. Tambah garam & perasa kalau kurang.)
(satukan semua bahan-bahan ini dalam rice cooker dan masak seperti biasa. caranya seperti memasak nasi arab, ayam dimasukkan bersama-sama beras. Ayam lebih lembut dan sebati dgn nasi)


SAMBAL
Bahan bahannya:
20 biji cili padi
2 biji cili merah
Seulas bwg putih-(Ayu  guna 4 ulas)
1 1/2 biji air asam limau nipis
2 camca besar air

1 sudu besar gula(Ayu tambah)

Cara caranya :
tumbuk cili padi, cili merah dan bwg putih. Kemudian masukkan air asam limau, garam, gula serta air. Gaul sebati. (klu malas blend aje..)-(Ayu blender kering)



Acar Kobis
BAHAN-BAHANNYA :
Bwg besar sebelah-potong nipis, kobis sejurai- potong panjang, cili merah-potong serong, daun bawang-potong anggaran satu inci, gula, garam, cuka dan air 


CARA-CARANYA :
Gaul bwg besar, kobis,cili merah dan daun bawang.
Bancuh gula, garam, cuka dan air.(Ayu guna 1 sudu kecil cuka, 1 sudu besar gula, 1 sudu besar air & garam secukup rasa)
Gaul bersama bahan diatas ( acar ni tidak dimasak cuma gaulkan aje...)


UNTUK ULAMAN:
timun dan salad

* Ayam boleh diganti dengan daging. Cukup untuk 4-6 orang makan.
siap! selamat mencuba...

Thursday, April 28, 2016

Triple Chocolate Layer Cake

'A double layer homemade devil's food chocolate cake with milk chocolate frosting and chocolate chips on top. Why do I call it triple chocolate layer cake but only has two layers? Well, chocolate is used three times: chocolate cake, chocolate frosting, chocolate decoration'. - Sally's Baking Addiction


The above quote explains why this cake is called Triple Chocolate Layer Cake..Baked this for Iqram's 14th birthday...forever chocolate cakes lah ..my kids ni..so dah macam2 chocolate cakes dah buat...tak tahu lah apa lagi next time...
This time top with chocolate ganache, chocolate buttercream,ferrero rocher & salted caramel...another nice & moist cake...sedappp...:)


Triple Chocolate Layer Cake
Sources:- from Sally's baking addiction 
Tried & Tested:- Ayu@curlybabesatisfaction

Ingredients:

DEVIL'S FOOD CHOCOLATE LAYER CAKE-Ina Garten

  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 and 3/4 cup (350g) granulated sugar-(Ayu used 200g castor sugar)
  • 3/4 cup (65g) unsweetened cocoa powder (not dutch processed)-(Ayu used Phoon Huat Brand)
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk1
  • 1/2 cup (120ml) vegetable oil (or canola oil, or melted coconut oil)
  • 2 large eggs, at room temperature2
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) freshly brewed strong hot coffee3- (Ayu used 1 tbsp nescafe powder + 1 cup hot water)

MILK CHOCOLATE FROSTING

  • 1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature-(Ayu used 250g cowhead butter +20g shortening + 20g krimwell)
  • 3-4 cups (360-480g) confectioners' sugar-(Ayu used 200g icing sugar)
  • 3/4 cup (65g) unsweetened cocoa powder-(Ayu used valrhona)
  • 3-5 Tablespoons (45-75ml) heavy cream (or half-and-half) -(Ayu used 2 tbsp whipping cream)
  • 1 teaspoon vanilla extract
  • 1/2 - 3/4 teaspoon salt (to taste)
  • 15 oz (1.5 bags) chocolate chips, optional

Directions:

  1. Preheat oven to 350F degrees. Butter & flour two 9 inch round cake pans4, or use non-stick spray. See note about 9x13 pan option.-_(Ayu used 2 9' round tray)
  2. Make the cake: Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
  3. Using a handheld or stand mixer on high speed, mix the buttermilk, oil, room temperature eggs, and vanilla in a large bowl until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin. This is ok.
  4. Pour the batter into prepared baking pans and bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. My cakes took exactly 24 minutes. Allow to cool before frosting.
  5. Make the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 2 full minutes. This creates a creamy base for the frosting. Turn speed to LOW and slowly add 3.5 cups of confectioners' sugar and the cocoa powder. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute. Add up to 1/2 cup of confectioners' sugar if you'd like to increase the frosting's thickness. Taste, and add salt to taste.
  6. Assemble the cake: Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with chocolate chips or as desired.
  7. Make ahead tip: Cake stays fresh, moist, and soft at room temperature (covered) for up to 4 days. Cake can be refrigerated (covered) for up to 7 days. Cake can be frozen up to 3 months, thaw overnight in the refrigerator before serving.
  8.  

Additional Notes:

  1. Buttermilk is required for this recipe. You can make your own DIY version of buttermilk by measuring 1 Tablespoon of lemon juice or white vinegar in a measuring glass. Add enough milk (1%, 2%, or whole) in the same measuring glass to reach 1 cup. Stir it around and let sit for 5 minutes. The soured milk will be somewhat curdled and ready to use in your recipe.
  2. Cake will not set up properly if using cold eggs. Please see note in the text of the post for a shortcut to bring eggs to room temperature.
  3. Instead of hot coffee, try hot water or hot chai tea. You can't taste the coffee; it simply brings out more deep chocolate flavor.
  4. A 9×13 pan will work since it takes approximately same amount of cups of batter as 2 round cake pans. However, I am unsure of the baking time.

Sambal Goreng Kecambah

Sambal Goreng Kecambah..rasanya orang lama2 yang tahu tentang masakan ni...kita ni nak kata orang lama tak juga nak kata orang baru pun tidak juga..I am in between..hehehe..
My mum dulu2 pernah juga masak guna bahan 'kecambah' ni...tapi kita tak ambil pusing pun... disebabkan dah ada blog ni..cubalah juga buat & experiment...kecambah ni adalah kacang hijau yang direndam semalaman dalam air.. then ada sedikit 'akar' akan keluar dari kacang hijau tu...selepas tu kulitnya dibuang ..isi kacang hijau tu digoreng garing..rasanya lemak2 kacang hijau..sedap..

Menu ni pun dah lama kita buat.....huhu..disebabkan I misplaced the recipe..baru ni terjumpa...sabor ajelah kan...maklum ler..bila masak tu buka buku ...lepas masak terus campak mana2...anyway layankan ajelah ya..:)

Sambal Goreng Kecambah
Source:- Jumi Maslam
Tried & Tested:- Ayu@curlybabesatisfaction
Bahan:-
300g kacang hijau-(direndam semalaman hingga jadi kecambah)
2 keping tempeh -dihiris nipis
200g udang basah- (Ayu guna 15 ekor)

Bahan dihiris:-
4 biji bawang besar-(Ayu guna 3 biji aje)
3 biji bawang putih
4 biji cili merah
3 biji cili hijau
20g ikan bilis (dibelah)


Bahan dikisar:-
2 sudu makan cili kisar

2 batang serai
1cm lengkuas
1cm halia
sedikit belacan
1/2 cawan air asam
11/2 sudu besar gula
1 sudu kecil garam

Cara:-
Kacang hijau direndam satu malam, buangkan kulit luarnya dan ambil kacangnya saja.
Panaskan minya, goreng tempeh, udang, kacang hijau, satu persatu dan ketepikan.
Dikuali itu juga dikurangkan minyak dan tinggalkan sedikit buat menumis.
Tumis bahan2 hiris hingga garing. Masukkan cili kisar dan bahan kisar. Tumis lagi hingga garing, baru perahkan air asam dan belacan, bubuh garam & gula.Masak hingga pekat dan kering.Baru masukkan bahan2 yang digoreng tadi.

Wednesday, April 27, 2016

Chocolate Salted Caramel Cake

This was for Mr Hubby's birthday last year..love the taste of this cake that I've decided to bake it again ...the last time was for Hasif's 16th birthday...browsed through for some idea on how to decorate the cake....came across some 'Henna' design cake ..thats when I decided to incorporate it here..the chocolate ganache, somehow..was a bit diluted..I cant get the right & nice point...anyhow...just proceeded ajelah...(biasalah when comes to baking birthday cakes if there is not perfect or no blunder then its not Ayu)..kita tak pandai...huhu..tapi nak letak juga kat sini untuk kenang- kenangan...

Anyway, in the next few postings, I will be updating some birthday cakes that I baked last year, during my 'hibernating' period...kalau sudi jengah2lah ya nanti...:)

Chocolate Salted Caramel Cake

Sources:-From Yumsilicious Bakes
Sources:-From Ayu@curlybabesatisfaction
Double Chocolate Layer Cake
3 oz semi-sweet chocolate, chopped [I use a combination of bittersweet and semi-sweet]-(Ayu also used mixture of dark & semi sweet chocolate 90g)
1 1/2 cup [120 g] cocoa powder
1 1/2 cup hot brewed strong coffee-(Ayu used 2 packets of 3-in -1 instant coffee +11/2 cup hot water)
1 stick [4 oz / 113 g] unsalted butter-(Ayu used salted butter)
1 1/2 cup [340 g] granulated sugar-(Ayu used 11/4 cup-[277g] fine sugar)
1 cup [220 g] light brown sugar-(Ayu used 1/4 cup-[57g])
2 3/4 cup [350 g] cake flour
2 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt-(Ayu added only 1 tsp)
3 large eggs
3/4 cup [165 g] oil-(Ayu used corn oil)
1 1/2 cup [360 g] sour cream
2 tsp vanilla extract


Instructions -

  1. Preheat oven to 300 F [150 C]. Grease and line two 10 inch, or 3 8 inch cake pans.(Ayu used 3 9"tray, cake slight quite high)
  2. Over low heat, stir together the chopped chocolate, cocoa powder, coffee and butter until everything melts and a nice thick paste is formed. Set aside to cool.
  3. In a medium bowl, sift together the sugars, flour, baking soda, baking powder and salt.
  4. In a large bowl, beat the eggs till slightly thickened and lightened in color. Whisk in the oil, sour cream and vanilla. Stir in the chocolate mixture, mix well. Add in the flour mixture, mixing till just combined.
  5. Bake for 50-60 minutes, or until a wooden skewer inserted comes out clean, and the top feels springy to touch. It's alright if the top feels slightly sticky, it's still baked through, that's just how the cake is. Cool on wire rack. Since this cake is very soft, I recommend freezing the cake layers before using! It always makes for easier cake assembly.
 For the salted caramel filling -
1 cup [220 g] sugar
2 tbsp [20 g] light corn syrup
1/2 cup [130 g] heavy cream-(Ayu used whipping cream)
1 tsp fleur de sel-(Ayu just used normal salt)
1/4 cup [60 g] sour cream-

Instructions -

  1. Combine 1/4 cup water, the sugar and the corn syrup in a medium saucepan, stir to combine. Boil on high heat till the mixture reaches 350 degrees on a candy thermometer. If you don't have one, just cook till it's amber colored, about 8-10 minutes.
  2. In the meanwhile, heat together the cream and fleur de sel till it dissolves. Don't let the cream boil. Add it to the caramel once the caramel mixture is ready. Whisk it together. Whisk in the sour cream.Once the caramel has reached to amber colour, Ayu just added the rest of the whipping cream, salt and sour cream quickly till incorporated on low heat till mixture has melted) Allow to cool to room temp.
  3. You can use this immediately, or refrigerate upto 3 days before using.

For the whipped caramel ganache -(Ayu made 1/2 of this amount)
1 pound dark chocolate, chopped-(450g-Ayu used 225g )
1 cup [220 g] sugar-(Ayu used 1/2 cup)
2 tbsp [20 g] light corn syrup-(Ayu used 1 tbsp)
1 1/2 cups [390 g] heavy cream-(Ayu used 195g whipping cream)
4 sticks [1 pound / 452 g] butter, cut into tbsp sized pieces, slightly softened-(Ayu used 1 butter-250g)


Instructions -
  1. This portion is the same as the caramel filling, so you already have a base to judge on.
  2. Combine 1/4 cup water, the sugar and the corn syrup in a medium saucepan, stir to combine. Boil on high heat till the mixture reaches 350 degrees on a candy thermometer. If you don't have one, just cook till it's amber colored, about 8-10 minutes.
  3. In the meanwhile, heat the cream, without letting it boil. Add it to the caramel once the caramel mixture is ready. Whisk it together. Let cool for 5 minutes.
  4. Add the chopped chocolate to the bowl of a stand mixer. Pour the caramel sauce over the chocolate, letting it sit for about a minute before mixing till the chocolate has completely melted.-(Once the caramel has reached to amber colour, Ayu just added the rest of the whipping cream & chocolate into the caramel and quickly stir till incorporated using very low heat till all the mixture has melted)
  5. Now fit the micture with a paddle attachment, and beat the mixture on low till the bowl feels cool to the touch. Add the butter and increase speed to medium high till it's well incorporated, thickened and whipped, about 2-3 minutes. Let cool slightly before using, to make it easier.

Assembling the cake -
  1. Slice the cake layers into 2 using a serrated knife or a cake slicer. I made a 3 layer cake,(Ayu used 3  9" tray) but you could make it a 4 layer cake as well, in fact, the salted caramel filling would be the perfect amount for a 4 layer cake.
  2. Also slice off the tops of the cake. Lay down one sliced layer on a cake board, and add about 1/3rd of the filling. It will seem like it's too little, but it has so much flavor that the amount is perfect. Spread to the edges. You'll notice that some of it gets absorbed into the cake, that's supposed to happen!
  3. Lay on the next layer, add another 1/3rd of the filling, and lay on the last layer. Save the bottom half of a sliced layer for the top, and lay it on inverted so that you have a flat top.
  4. Now put on a light layer of the ganache, just to seal in the crumbs, called a crumb coat. Refrigerate for 5 minutes, then lay on the rest of the ganache and frost as desired [I used a cake comb, it's a lazy decorators best friend!]. Serve immediately. If you must refrigerate, reheat the cake for 10-20 seconds in the microwave, there's nothing worse than cold cake!!(Ayu didnt put in the fridge just leave it outside at room temperature but in a covered cake caddy for 3 days)