Sudah lama tak menjengok blog ..dah bersawan...hahaha...disebabkan kekangan masa ..dalam tempoh yg dh berkurun ni ..sekarang saya bangkit balik untuk teruskan apa yang tertinggal....
Saya akan bagi resepi yang ringkas saja kali ni
BISKUT DAHLIA QISTINA
1 CAWAN MARJERIN /BUTTER
3/4 CAWAN GULA KASTER/GULA AISING
1 BIJI KUNING TRLUR
1 SUDU TEH ESEN VANILA
3 SUDU BESAR SUSU PEKAT
1 CAWAN TEPUNG GANDUM
SELEBIHNYA TEPUNG UBI
HIASAN
MANIK WARNA ATAU CHERRY
CARA;
1 . PUKUL MARJERIN DENGAN GULA HINGGA KEMBANG,
2. MASUKAN KUNING TELUR ,VANILA DAN SUSU PEKAT..PUKUL LAGI.
3. MASUKKAN TEPUNG GANDUM GAUL SEBATI .
4. MASUKKAN TEPUNG UBI SEDIKIT -SEDIKIT SAMBIL ULI DOH.
5. JIKA ADUNAN HANYA MELEKAT DI HUJUNG JARI
BARU BERHENTI MASUK TEPUNG UBI
6. TEKAN DALAM ACUAN DAHLIA DAN HIAS DENGAN CHERRY ATAU MANIK WARNA, BAKAR SELAMA 15-20 MINIT..
TIPS;; JIKA ADUNAN TERKERAS MASUKKAN SEDIKIT MARJERIN DAN ULI DOH..JIKA DITERUSKAN JUGA DGN DOH YG KERAS BISKUT INI AKAN TERLEBIH KEMBANG...
KEPADA YANG INGIN MENCUBA ...SILALAH...
ANAK-ANAK MEMANG SUKA BUAT BISKUT NI,,,
Friday 15 August 2014
Monday 24 October 2011
yummy ....PAVLOVA
pinjam gambar fazlini...4 biji putih telur
1 cawan gula kasta
1 sudu teh cuka atau lemon
1/2 sudu besar tepung jagung
kertas minyak
untuk topping/hiasan
1 cawan whipping cream
1 1/2 cawan gula halus
1/2 sudu teh esen vanila
caranya;
pukul putih telur hingga likat atau meringue.masukkan gula pukul lagi dan campurkan tepung jagung pukul hingga putih dan gebu jika diangkat ia akan berbentuk tanduk.
2 lukiskan bulatan di atas kertas dan letakkan di atas dulang .masukkan adunan tadi dan oleskan sepenuh bulatan tadi.kemudian bakar selama 45-55 minit dgn suhu 140C.bila dah nampak kekuningan jgn dikeluarkan lagi dari oven biarkan ianya sejuk seketika..baru keluarkan,
Untuk toppingnya;
pukul whipping cream hingga ringan masukkan gula halus serta asen vanila pukul biar betul2 berkrim sapukan di atas doh tadi dan hiaslah dgn buahan segar..tarraaaa dah siap..nak rasa lebih sedap lg masukkan dlm peti sejuk sekejap dan hidangkan...
[sila pastikan semua peralatan dikeringkan terlebih dahulu]
Sunday 24 July 2011
jom cuba tart strawberry barefoot contessa show ...
Foto Tart Strawberry Barefoot Contessa Show.
Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
Ingredients
- 1 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons (3/4 stick) cold unsalted butter, diced
- 2 tablespoons cold shortening (recommended: Crisco)
- 1/4 cup ice water
- 2 cups Pastry Cream, recipe follows
- 2 pints whole strawberries, hulled and halved
- 1/3 cup apricot jelly
- 3 tablespoons shelled pistachios, halved, optional
Directions
Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
Meanwhile, preheat the oven to 375 degrees F.Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
Pastry Cream:
5 extra-large egg yolks, room temperature
3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups scalded milk
1/2 teaspoon pure vanilla extract
1 teaspoon Cognac
1 tablespoon unsalted butter
1 tablespoon heavy cream
In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.
Yield: 2 cups
kuih tradisional
SELERA TERENGGANU nak share resepi dgn selera terengganu..terima kasih empunya resepi memang sedap .cubalah...
Sunday 3 July 2011
Thursday 30 June 2011
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