Thursday, December 18, 2014

Chocolate Sourcream Cake

Assalam, cuti sekolah bulan December ni, tentu ramai teman2 yang dah pergi bercuti..diawal bulan atau diawal permulaan cuti sekolah dibulan November kemarin...kita ni semenjak Hasif dah masuk Polytechnic, cuti sekolahnya dengan adik2 dah tak sama...bila dia bercuti adik2nya pula sibuk mengambil peperiksaan..bila adik2nya pula start cuti dia pula sibuk menghadapi exam...so basically breaknya dah lain2 ni susah kalau plan nak kemana especially kalau nak pergi bercuti...:(

So since the only time, yang dia orang sama cuti adalah waktu  2 minggu terakhir dibulan December (which will be next week)... time tu jugalah kita ingat nak pergi jalan2..Kalau nak ikut perkiraan kali ni kami akan pergi jauh sikit dari holiday2 yang lepas..for the family especially anak2..as of for me paling jauh kita dah pernah pergi was Geneva in Switzerland & Mr Hubby was Canada ...both was because of tugasan kami waktu itu...kalau sendiri jangan harap lah sampai..hehe...
Insya allah kali ni kami akan ke sebuah negara yang terletak diWestern Asia & Eastern Europe..Semuga kami selamat pergi dan balik ...


Actually posting kali ini adalah entry terakhir buat tahun 2014 ni, sebab by the time kita balik nanti dah mula tahun baru .Kita nak letak recipe chocolate sourcream cake  walaupun sebelum ni kita dah beberapa kali  buat disini...Cake yang sangat moist dan sedappp...
Mungkin it will take a while for me to start up blogging again as ada beberapa  family obligations yang harus kita settle ..
Disini kita juga ingin memohon maaf sekira kita ada buat  kesilapan dalam berbicara,comment2 yang kita tinggalkan dan reply diblog ini  atau diblog teman2.. 
begitu juga kalau kita telah mengambil recipe teman2  mohon dihalalkan..
Sehingga kita berjumpa lagi insya allah ...:)

Chocolate Sourcream Cake
Sources:- From Alia via Jamie
Tried & Tested:- Ayu@curlybabesatisfaction
Bahan-bahan ( 18 cm )-(Ayu buat 2 adunan)

  • 1/2 cawan mentega(pls use good butter ya)
  • 1/2 cawan gula halus-(Ayu gunakan 60g)
  • 1/4 cawan gula perang-(Ayu gunakan 20g)
  • 1 sudu kecil baking powder
  • 1/2 sudu kecil soda bikarbonat
  • secubit garam
  • 1/2 cawan sour cream
  • 1 sudu kecil esen vanilla
  • 80g coklat chips
  • 2 biji telur
  • 1 1/2 cawan tepung gandum 

[ sirap coklat ]
  • 1/2 sudu kecil serbuk kulit kayu manis-(Ayu tak letak ni)
  • 2 sudu besar fresh milk
  • 30g coklat
  • 1/4 cawan gula perang-(Ayu gunakan 20g)
Cara-cara 
  1. Pukul mentega dan gula sehingga berkrim
  2. Masukkan telur sebiji demi sebiji
  3. Masukkan sedikit demi sedikit tepung yang telah diayak dengan bahan-bahan kering. Kacau sebati.
  4. Masukkan sour cream dan esen vanilla
  5. Kemudian masukkan coklat chips. Kacau sebati.
  6. Sediakan sirap coklat. Masukkan semua bahan-bahan untuk sirap. Cairkan dengan kaedah double bowl.
  7. Masukkan 1/2 adunan ke dalam loyang.
  8. Masukkan 1/2 sirap coklat.
  9. Ulang kaedah 7 dan 8
  10. Bakar dalam oven pada suhu 180 degree selama 55-60 minit.-(Ayu bakar mengikut oven temp sendiri.)



Tuesday, December 16, 2014

Bubur Cha Cha

Kalau desert yang manis2 macam ni..normally Mr Hubbylah yang request...kita memang tak adalah teringin pun....Bila beli barang2 groceries..siap cakap 'Eh dah lama tak makan bubur cha cha..'..kalau dah cakap macam tu..dia nak makan lah tu..So kita yang tak berapa into dessert ni action tanya..You nak makan ke apa?..Boleh juga ..dia jawab... Time tu jugak kita buka handphone surf the net for the ingredients....hahaha..yalah orang yang  tak suka makan benda ni kena pulak buatkan untuk suami, tak ke panic sekejap..heheh...

Balik rumah, tanya mak kita..bubur cha guna gula pasir or gula melaka?..Sebab tengok kat net ada beberapa versi....ada yang guna gula melaka dan ada juga yang campur gula melaka & gula pasir. Yang kita buat ni mak kita yang ajar guna gula pasir aje..sukatannya pula kita base on the ingredients yang ada.. so kuahnya of coslah putih gitu...


Bubur Cha Cha
Tried & Tested:- Ayu@curlybabesatisfaction
Ingredients:-
700g  cubed taro, sweet potatoes & yam(ready cut)
150g cha cha flour- boiled & drained put aside
5 cups water
1 small box coconut milk (200ml)
1/2 cup sugar(add more if prfer swetter)
salt to taste
2-3 pandan leaves tie knot
2 tbsp sago

Method:-
Steam ready cut taro, sweet potatoes & yam dan sprinkle 1-2 tbsp of sugar till cooked. Put aside.



Boil cha cha flour till soft set aside.
Add water, sugar, sago,salt & pandan leaves to boil. Mix well and add coconut milk  stir continuosly, till boils. Turn off heat. 

Add, steamed softened readycut taro, sweet potatoes & yam in a bowl.
Add cha cha flour.
Pour over some of the coconut mixer.
Serve cold or warm.

Friday, December 12, 2014

Ayam Masak Lemak Daun Kesum

Assalam, mungkin ada yang dah tahu ayam masak lemak padi adalah lauk kegemaran anak kita Iqram...mana2 pergi kalau makan nasi campur/padang kat luar mesti lauk dia ayam masak lemak padi..itu ajelah lauk dia dengan nasi..kalau kat rumah kita ni ayam masak lemak versi macam2 dah cuba dah..kali ni versi letak  daun kesum pulak..

As usual juga, lauk2 kita kalau tak ada cili padi macam tak sah pulak..recipe asal just bubuh cili kering kisar  tapi kita letak cili padi dalam segenggam gitu then cili kisar sikit aje just to get the colour...bawang putih dah siap kopek, sekali dah blender cili dan terus tumis baru terpandang bawang putih tu terlupa nak masukkan..heheh..tapi apa2 pun..lauk ni sedap..Mr Hubby cakap ada kelainan dalam lemak kali ni...senang2 cubalah ..


Ayam Masak Lemak Daun Kesum
Sources:-Nurfaizah MdNoor
Tried & Tested:-Ayu@curlybabesatisfaction
Bahan-bahan untuk dikisar:
5 biji bawang merah
4 biji bawang putih-(ayu terlupa nak letak..hehe tapi sedapp juga)
2cm halia
2cm kunyit hidup

Cili padi secukupnya-(ayu tambah)
4 biji buah keras

1 ekor ayam - potong saiz ikut kesukaan
2 sudu besar cili boh - boleh lebihkan kalau suka pedas
250ml santan
seikat daun kesum
minyak untuk menumis
garam
asam keping
(2-3 keping)
 

cara-caranya :  
panaskan minyak terlebih dahulu, kemudian tumiskan cili boh sehingga garing. selepas itu masukkan bahan-bahan yang telah dikisar tadi. kacau sehingga naik minyak. kemudian masukkan santan dan air ikut keperluan kepekatan kuah yang dikehendaki. bila sudah mendidih, masukkan ayam dan kacau seketika. rasakan garam secukupnya dan masukkan asam keping. apabila ayam sudah agak mesra dengan kuahnya, bolehlah di masukkan daun kesum. kecilkan api dan biarkan sehingga terbit minyak dan kemudian bolehlah dihidangkan

Thursday, December 11, 2014

Vanilla Sugar Sweet Buns

Lama rasanya kita tak meroti..my family actually suka juga makan roti..tapi jenis yang sweet bun lah gitu...walaupun kat sini senang nak dapatkan roti manis yang halal..tapi kita rasa teruja nak buat sendiri..itu time mood adalah ..kalau mood tak ada jangan kata roti  tengok tepung pun tak kuasa...hehe...

Walaupun roti kita ni taklah secantik roti2 teman2 blogger yang lain yang dah memang pro meroti..Kita tetap nak uploadkan keblog kita ni for future reference...Only to take note pada kita sendiri bila tabur gula kat atas layers of dough tu kena lebihkan sikit gulanya sebab baru manis rotinya..Gigih kita ambil gambar step by step tu untuk sendiri juga kot2 next time nak buat lagi dah tahu dah stepsnya dan tak payah terkial2 baca recipe berbalik2 just to make sure...hehehe

Vanilla Sugar Sweet Buns
Sources:- Diana via tastebook.com
Tried & Tested:- 
Ingredients:-
Dough:
  • 1 cup milk
  • 1 vanilla bean or 2 tsp vanilla
  • 1/2 cup (melted butter)
  • 1/3 cup vanilla sugar
  • 2 eggs (beaten)
  • 2 teaspoon instant yeast
  • 1 teaspoon salt
  • 3 1/2 - 4 cups all purpose flour -(Ayu used 2 cups high protein flour/bread flour & 2 cups plain flour)

Filling:
  • 1/4 cup melted butter
  • 1/2 cup vanilla sugar
Egg Wash:
  • 1 egg
  • 2 tablespoons milk


Method:

  • Prep all your ingredients a head of time this will help to make things move faster. Pour the milk into a saucepan.
  • If your using a vanilla bean, slice down the center and using your knife scrap each side of the sliced vanilla bean to remove the seeds.
  • Place the seeds into the milk in the saucepan and the vanilla bean itself, slowly bring the milk to a scald (Do not boil ). Remove vanilla bean stock.
  • Pour the scalding milk into a large bowl. Allow to cool to 105F - 110F then add the melted butter and vanilla sugar.
  • Add in about one cup of flour and the beaten eggs and mix till smooth. Now, add in the salt and instant yeast. Sprinkle about a half a cup of flour on a flat surface. Pour out the sticky dough and add another half cup of flour on top.
  • Begin to knead in the flour slowly, add a little at a time till you get a slightly sticky dough but workable. Continue to knead for 8 - 10 minutes. The dough will become smooth and elastic. Pour a little oil into a clean separate bowl.
  • Place the dough into the bowl and flip over so all sides of the dough is lightly coated with oil. Cover with plastic wrap and allow to set for about 1 hour or till double in bulk. After dough has risen, pour out onto a flat surface.

  • Cut dough in half, place one piece back into the bowl and cover with plastic wrap. Using the piece of dough on the flat surface, cut into 8 equal pieces.
  • If you want your buns to be all the same size you need to weigh each piece so, they are all equal in weight. This will give you the best look and results. Mine were about 2 1/4 ounces each. Roll out one piece of dough at a time to a 6 by 4 1/2 rectangle.
    • Brush the top with a little butter and add a little vanilla sugar (about 3/4 teaspoon of sugar)
    • Do the same with the next piece of dough. Now place that piece on top of the other one, brush with butter again and add a little vanilla sugar. Do the same with the next two pieces of dough. After you should have 4 pieces of dough stacked on top of each other. Use your rolling pin and roll out the dough into a 6 by 4 1/2 inch rectangle again
    • Starting on the longest end roll up the dough tightly. Pinch the ends and seam closed. Place the dough seam side down and set aside. Continue to do the same with the next 4 pieces of dough. You will have two rolled dough’s now. Take out the other half of dough in the bowl and do the same with that half. At the end you should have 4 rolled dough’s
    • Cut each rolled dough into about 6 triangles. You will end up with 24 pieces of dough

    • Place into a 11 inch round flan pan or tart pan. Cover with plastic wrap and allow to rise for about 1 hour or till double in bulk.
    • Brush with the egg wash and bake in a preheated 375F oven for about 30 minutes or till top is golden brown. Allow to cool before removing from pan.

    Wednesday, December 10, 2014

    Belgian Chocolate Cake

    Birthday cake yang kita buat July lalu..waktu bulan puasa untuk ,Marsya's 8th birthday...actually nak masukkan asik tertangguh aje..sebabkan  kita maluuuu sangat nak tayang kat blog ni...Memandangkan  dia minta cake 'Frozen', alahai..kita cakap kat dia..Marsya mama tak pandai buat figurinelah dear..so ini ajelah yang mama boleh buat... Kalau dicompare dengan kek2 'frozen' out there..kek ni memang lari jauh dari temanya..yalah orang buat cake frozen, warna, keputih2han, kebiru2an..dan more figurine or edible image kat atas kek.. mama main curah chocolate pulak kan..huhu...sebab itu aje yang mama tahuuuuu..hahaha...nasib baik ada 'snow flakes' sikit ..hehe....lagipun same reasonlah abang2 tak makan kek yang colour putih !..
    Itupun cream yang putih2 tu dia orang kuiskan ketepi..

    Cream putih tu sebenarnya  Swiss Meringue Buttercream..pertama kali buat ..sebab nak rasa macam mana differencenya dengan Italian Buttercream...pada kitalah ya..I would prefer the Italian one..mungkin ada technical problem during the process atau sukatan gula tu kita terlupa nak adjust...which is  agak manis pada kita ..
    so I think I dont put the recipe yetlah until kita jumpa recipe yang betul2 sesuai to 
    me...Maklumlah cari recipe buttercream tu pun main tangkap muat aje time bulan puasa tak 
    kuasa..malas nak survey2 yang lain..dan compare..heheh itulah padahnya...


    Belgian Chocolate Cake
    Sources:- Yummy.ph/
    Tried & Tested:-Ayu@curlybabesatisfaction
    Yield 24 cupcakes -(Ayu used 8" tray)

    1/2 cup butter, melted(115g)
    100 grams bittersweet Belgian chocolate, chopped
    1/4 cup butter-(55g)
    1 1/4 cups sugar-(280g) -(Ayu used 170g only)
    2 eggs
    2 tablespoons cocoa powder
    1 teaspoon vanilla
    1 3/4 cup all purpose flour-(195g)
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup milk

    For the Belgian chocolate ganache
    2 cups cream
    400 grams bittersweet Belgian chocolate, chopped

    (Ayu did half amount) 
     

    Method:-
    In a small pan, melt butter. Stir in chopped Belgian chocolate and whisk until blended. Set aside. Preheat oven to 350ËšF. In a mixing bowl, cream together butter and sugar. Add eggs slowly and beat until creamy. Stir in cocoa powder and vanilla. Add melted chocolate. Combine dry ingredients and stir into creamed mixture alternatively with milk. Beat until smooth (about 1 minute) then scoop into paper-lined muffin pans.  Bake for 15 minutes or until toothpick inserted in the middle comes out clean. Cool before frosting. Make the Belgian chocolate ganache: Put cream in a pot and bring to a boil. Remove from heat and stir in chopped chocolate. Whisk until smooth. Cool until thick and use to frost cupcakes.