Tuesday, January 27, 2015

Victoria Sandwich Slice With Swiss Meringue Buttercream


Assalamualaikum dan salam sejahtera semua,
Hidangan minum petang.  Kali ini mencuba resepi yang lain pula.  Saya buatkan dalam saiz comel supaya mudah untuk dinikmati.


VICTORIA SANDWICH CAKE
Recipe adapted from : Kitchen Guardian


250g butter
250g caster sugar
5 large eggs
1 tsp vanilla 
2-3 tbsp milk
280g self-raising flour


Method
Preheat oven at 170C.
Cream butter and sugar and vanilla until light and fluffy. 
Add eggs in three additions! 
Lastly add self raising flour in 3 additions, fold in milk until incorporated.

used 3, 7 inches round cake tins...
Bake for about 30 minutes until golden in colour.

Let cool and sandwich with Raspberry jem, and layered whipping cream n put rasberry n strawberry, sprinkle sugar on top!!




Swiss Meringue Buttercream
Recipe Source: Tartelette
Source  :  wendyinkk (Tq)

Ingredients:
60gm egg white (about 2 large whites)
100gm sugar
170gm unsalted butter (taken out from fridge and cut into 10-12 small pieces just before you start to heat the egg whites)



Method: (instructions are adapted to tropical weather and hand held mixer)
1. Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream. 
(egg whites in buttercreams are safe for consumption once it reaches 65C, to know how much is 65C w/o a thermometer, just mix 250gm ice with 500ml boiling water. Stir the water gently and wait until all ice has melted, then feel the water. It is approximately there)

2. Pour the mixture into a bowl. Put the bowl into a basin of water. The water should feel cool, like tap water on a rainy day. Do not use very cold water, not icy water. Beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes. 

3. Now add in add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.

It also holds up well in our room temperature. If you want it to hold up longer, don't beat it too much at step (3), 5-6 minutes will be good. 8-10 minutes you will have a very fluffy icing, but one with less capacity to hold at +30C for long periods of time. 


.
Important: 
Temperature: If you have a room temperature and humidity like mine, try to add 3-4 pices of ice cubes into the water in step (3) when you add in the butter to prevent the whole mixture's temperature from going too high. The movement of the mixer will heat up the buttercream. Temperature plays an important role whether cream or soup will form. Too cold and the butter can't get fluffy, too hot and you'll get runny soupy cream.

Butter: It must be at 19-23C. Most recipes call for butter to be at room temperature. Yes. But that is non tropical room temperature. Our room temperature can be somewhere 28-37C. So, if you leave your butter to come to our room temperature, failure is not far from grasp. The butter should not be shiny. It should be matte in colour, and you will be able to hold it firmly with your fingers like what you see in the picture and soft enough to be dented thoughout with some pressure.
updated 12/12/14: If you want a whiter outcome, use French butter (Lescure is my fav) or Danish butter (Emborg, Lurpak)

Eggs: Do not use pastuerized eggs. The egg whites won't melt the sugar. I saw this in one blog.. I forgot where.
**Additional notes on eggs : I have tried beating pastuerized egg whites for meringues before. It works. But I haven't tried making buttercream with it yet, as I prefer to go through the heating steps. You have to use 1/4 tsp cream of tartar with each egg white to ensure it whips up beautifully. Pastuerized egg whites are rather 'tightly' bound, so you must use lots of cream of tartar to 'loosen' it. It won't whip to the volume as regular egg whites, which is another reason for me not to use it. The brand I used is SafeEgg, different brands may differ.

Common types of buttercream
1. Simple buttercream -icing sugar and buter. Less stable in tropical weather.
2. Italian buttercream -sugar and water cooked to soft ball stage, poured over beaten egg whites and then beaten with butter. Very stable
3. Swiss meringue buttercream -egg whites and sugar heated together, then beaten like a meringue and beaten with butter. Stable.

4. French buttercream -method similar to italian buttercream, but yolks are used in place of whites. Less stable





Tuesday, January 20, 2015

Super Fudgy Brownies


Assalamualaikum dan salam sejahtera semua,
Ini lagi satu kudapan enak yang saya buat masa cuti sekolah yang lalu.  

Semenjak dua menjak ni suka sangat buat hidangan yg bersaiz comel comel, bitesize,  senang untuk dinikmati.  Tengahari buat, petang dah habis.  Maklumlah hidangan bercoklat, memang sangat sangat digemari semua kat rumah saya.

Brownies ni memang sangat sedap, tapi agak terlalu manis bagi saya.  Saya paipkan salted caramel sauce di atasnya bagi menutupi permukaannya yang sedikit berkedut, hehehe kedut bukan sebarang kedut okay.

Jom kita layan resepinya pula ya.

Super Fudgy Brownies
Resipi : Martha Stewart
Di Olah : Che CT  (tkasih ya)


Bahan-bahan :
120 gm unsalted butter - (8 sudu besar)
130 gm all purpose flour - (1 cawan)
1/2 sudu teh baking powder
30 gm serbuk koko - (1/4 cawan)
1/2 sudu teh garam 
220 gm coklat masakan - dadu kecil-kecil 
240 gm gula perang - (resepi asal 1 1/4 cawan gula kastor)
3 biji telur gred A
3/4 cawan choc chips

Bahan untuk ditabur :
Almond slice / choc chips (sy letak biji kuaci)

Cara-cara :
1. Panaskan oven 180'C. Sapu loyang dengan mentega dan alas dengan baking paper dan lebihkan ditepi loyang untuk memudahkan untuk dikeluarkan brownies nanti, dan sapu juga baking paper dengan mentega. Ketepikan.
2. Ayak tepung gandum, serbuk koko, baking powder, garam dan choc chips sekali. Ketepikan. Pindahkan choc chips yang telah diayak kedalam bekas lain.


3. Cairkan coklat masakan dan butter guna keadah double boiler. Pastikan air tidak masuk dalam coklat. Matikan api.
4. Masukkan gula dalam adunan coklat dan kacau rata dengan whisk hingga gula larut dan sebati dengan coklat. Masukkan telur satu persatu dan kacau rata-rata dengan perlahan-lahan.
5. Masukkan adunan tepung yang telah diayak tadi sedikit-sedikit hingga tercampur rata. Masukkan sekali choc chips yang diayak tadi.Jangan aduk terlalu lama, cukup sekadar bercampur dan tiada tepung lagi.
6. Tuang adunan dalam loyang dan ratakan. Taburkan almond slice dan choc chips ikut suka. CT guna loyang 10x10x2 inci.
7. Bakar selama 50 minit atau hingga masak. Keluarkan dari oven dan sejukkan 30 minit. Bila dah sejuk baru keluarkan dari loyang dan letak atas redai dan boleh dipotong-potong. Hias ikut suka... 
Ini pula versi asal dlm bahasa Inggeris.
Apa tunggu lagi, terailaaaa

SUPER FUDGY BROWNIES
Source  :  Martha Stewart

INGREDIENTS
8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 cups sugar
3 large eggs

DIRECTIONS


Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.

Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.

Wednesday, January 14, 2015

Cream Puff Maulidur Rasul

 Assalamualaikum wbt dan salam sejahtera semua,
Tempahan ulangan daripada Hidayah Taman Pauh Jaya.  Cream puff sebagai buah tangan  jamuan di rumah saudara.





Terimakasih byk diucapkan.  Sebarang kekurangan harap dimaafkan.