Diari Dapur Ayong

Beautiful weather beautiful day and it's Apple Walnut Cake

2013-09-28T21:50:00.001-07:00

Usually on Sunday we just lazed around watching tv, nothing to do. I bought this green apple a few days ago, no one want to eat it, masam agaknya. Hehehehehe buat cicah ok jugak ni, layanzzzzsssss!!!

Ok back to the green apple, to me all green apple ni sama je, rupa2 nya ada few types kann!!!?? So I choose Granny Smith, orang panggil Granny Smith aku pun ikut je le.

I found the recipe here at Kitchen Guardian's blog, better cuba sbb nampak sedap tambahan pulak dari apple tu kena buang baiklah dimasak atau dibuat sesuatu.

Here's the recipe

Source : Smitten Kitchen

Mom’s Apple Cake

6 apples, I used Granny Smith's
1 tablespoon cinnamon
5 tablespoons sugar

2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, I added

Preheat oven to 170C.
Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

I purposely drizzled it with salted caramel, saja je, nak lagi sedappppp!!! Heheheheh.........

Hummingbird Cake

2013-09-17T04:25:00.001-07:00

Hmmmmm hmmmm hummingbird cake itulah namanya! Super delicious cake I would say. Hehehehe angkat bakul nampak 😝😜!

Dah lama tak update blog ku ini sampai one of my BFF siap tanya bila nak update blog yg dah semak tu....... Tq tq sbb Ada gak sudi baca my humble blog ni!

I decided to bake this cake for makan2 on 31st Aug bersempena dengan Syawal yang masih ada, niat hati untuk bersedekah tu kena ikhlaslah kan, so hati ni rasa macam nak try bake this cake. Actually I'm a carrot cake lover, so when I saw the picture of this cake in Joy of Baking blog terus buat ku tertarik, apa lagi.... Da bomb la jawabnya!!!!

So here is the recipe:

Hummingbird Cake Recipe:

1 cup (110 grams) pecans, toasted and finely chopped

3 cups (390 grams) all-purpose flour

2 cups (400 grams) granulated white sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

3 large eggs, lightly beaten

3/4 cup (180 ml) safflower, corn, or canola oil

1 1/2 teaspoons pure vanilla extract

1 - 8 ounce (227 grams) can crushed pineapple, do not drain

2 cups mashed ripe bananas (3-4 medium sized bananas)

Pecan Cream Cheese Frosting:

1/4 cup (57 grams) unsalted butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

1 pound box (454 grams) (about 3 2/3 cups) confectioners (powdered or icing) sugar, sifted

1 teaspoon (4 grams) pure vanilla extract

1/2 cup (55 grams) finely chopped pecans

Garnish: (Optional)

Pecan halves

Hummingbird Cake: Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) round cake pans and line the bottoms of the pans with a circle of parchment paper.
Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely.
In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon.
In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
Frosting: In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then stir in the finely chopped pecans.
To assemble: Place one cake, top side down, onto your serving platter. Spread with about a third of the frosting. Gently place the other cake layer, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. Can garnish with pecan halves. Refrigerate the cake for about one hour so the frosting has time to set.

I tweaked a bit dengan tambahkan imported Hawaiian coconut, sedap , tak nak letak pun tak apa and i used walnut coz i don't have pecans at home...sorryyy!!!

My guest said this cake is soo sedappp!!! So apa lagi cubalah!!!

Rich Moisture Chocolate Cake

2013-08-29T00:46:00.001-07:00

Today is my 'kelam Kabut' day!!! Hahahahahahaa apa tak nya , my daughter told me last night that today is her Hari Raya and Merdeka celebration in school. Her agama school not far from our house, so I just called the school to confirm. Betul, today is the day, apa lagi kelam Kabut prepare something for her to bring to school later.

I decided to bake her a chocolate cake, the one that she like most importantly. Came back from school, her face is beaming with smile, suka Le tu!!!

Here is the recipe. To my housemate from ITM Dungun Terengganu who have asked me about the recipe, here you are.

Buat ye, Jgn tak buat.....hehehehe

Ingredients
(A)
170g butter (i used unsalted butter)
300gm caster sugar
3 eggs (grade A)

(B)
2 tsp instant nescafe
1 tbsp warm water
1 tsp essence vanilla
1 tsp choc emulco

(C)
225gm flour (i used superfine flour)
65gm cocoa powder
1/2 tsp salt
1 tsp soda bicarbonate
1 1/2 tsp baking powder

180ml cold water fm fridge

Method
1. Using stand mixer, beat butter and sugar till light and fluffy
2. Add in egg one at a time (abt 30sec each) and continue to beat on high speed
3. Mix (B) in a small bowl and drizzle on butter mixture and continue to beat on medium speed.
4. Sieve (C) and add into butter mixture in 3 addition.. cold water in 2 addition using folding technique with rubber spatula.. (flour-water-flour-water-flour)
5. Greased a 9" round cake pan and place baking paper. Pour batter and bake at preheated oven of 175C for abt 40mins (i had to bake mine for 55mins)
6. Leave cake in pan for abt 20mins bef unmoulding
7. Slice cake into 2 and spread chocolate ganache in between... pour the rest onto cake and decorate as you

Still not too late to wish Salam Aidilfitri ke pada semua yang meraikannya.

Source: Rima bisousatoi

Ramadhan week two

2013-07-19T23:49:00.001-07:00

Dah Nak Masuk Minggu ketiga kita berpuasa baru dapat luangkan masa untuk menulis sedikit di blog ni. Too busy and rushing everyday with all the nitty gritty that I can't even have time to check the date!!! Omg!

Kepada kawan kawan yg menyokong saya ingin diucapkan jutaan terima kasih to you. Thank you for supporting me😃. From the first day of the holy month of Ramadhan I'm a bit busy with all the work that I have to handle, kids, their homework, housework, grocery, marketing, driving them to and from school, hehehe sounds easy but it's not.

Tried my best to do all that, including orders from customers, so far things were pretty awesome. I'm happy with it. A little bit tired, but I'm satisfied!

This holy month we should do more prayers, zikir, tadarrus, terawih , sedekah so that it will be the month of barakah to all of us. Use it to the maximum, coz it is the chosen month by Allah for us to maximise our effort to get pahala.

These are among the orders that I managed to get it done and they are all happy with it. Bake with love from me, Ayong!

Chicken pie, beef pie, quiche, Japanese soft cotton cheesecake, carrot cake, orange and poppyseed cake, red velvet, walnut and banana with salted caramel frosting cuppies and cake, coffee and walnut brownie, chocolate walnut brownie, rainbow cake, prune layer cake etc.

Thanks everyone and selamat menjalankan Ibadat puasa semoga Ibadat kita di terimaNya.

Rambling.........

2013-07-06T18:40:00.003-07:00

Ramadhan akan menjelma dalam dua tiga hari lagi. I hope this year will be a blessed Ramadhan, di penuhi dengan amalan dan ibadat. Jangan memonteng puasa udah le....hehehehehe!!!

MIL will be coming this Monday and will be staying with us for Ramadhan, glad to hear that. At least she can join us in KL during this fasting month. Well, enough with it, i have baked a few cakes this week. Thanks to Watty and Ita my lovely friend and also not to forget Ateh and Junita.
Selamat menyambut Ramadhan Al Mubarak everyone!

Cream Puff

2013-06-24T22:14:00.001-07:00

Dah lama tak update my humble blog ni, today baru Ada kelapangan sikit. I noticed that every year at this time around, haze mesti melanda , betul tak? Don't know what is going on with human being nowadays, money is more important than health.

Well, enough said. I'm making cream puff this week for my lil' ones at home since they can't go out to school. They love it very much, and I keep some for my daughter's lovely piano teacher.😃

Here's the recipe

Source Joy of Baking

Ingredients:

Choux Pastry:

1/2 cup (65 grams) all purpose flour

1/2 teaspoon granulated white sugar

1/4 teaspoon salt

1/4 cup (4 tablespoons) (57 grams) unsalted butter, cut into pieces

1/2 cup (120 ml) water

2 large eggs, lightly beaten

Glaze:

1 large egg

Whipped Cream:

1 cup (240 ml) heavy whipping cream (double cream) (35-40% butterfat)

1/2 teaspoon pure vanilla extract

1 1/2 tablespoons granulated white sugar, or to taste

Garnish:

Powdered (Confectioners or icing) sugar

Instructions:

Choux Pastry: Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper or lightly butter or spray the pan with a non stick vegetable spray.
In a bowl sift or whisk together the flour, sugar and salt.
Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.) Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute). Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon). Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart. With a pastry brush, gently brush the tops of the dough with a lightly beaten egg.
Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake for a further 30 to 35 minutes or until the shells are a nice amber color and when split, are almost dry inside. Turn the oven off, poke a couple of holes in each puff and, with the oven door slightly ajar, let the shells completely cool (and dry out).
Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 15 minutes. When chilled, whip the cream just until stiff peaks form.
To Assemble: Split the pastry shells in half and fill (or pipe) with whipped cream. Place the top half of the pastry shell on the whipped cream and dust with powdered (confectioners or icing) sugar. Leftover Cream Puffs can be stored in the refrigerator.

Makes 12 cream puff

I saja je put chocolate ganache, tak letak pun tak pe.
To make Profiteroles, just put chocolate ganache on top or you can make chcolate sauce and pour over the cream puff.

Chocolate Macaron

2013-06-16T07:39:00.001-07:00

Macaron! Tell me who doesn't love the little cookies?My oh my.......first time I looked at it, I knew it that one day I'll try my best to bake it.

Wahhhh..... Dah berjaya juga buat cookie ni. This little French cookie that is tough to make it! This one I try the recipe from Rima. Memang sedap! But after a few failure akhirnya berjaya juga aku buat macaron! Hehehehehe.......

Siapa yang tak pernah fail buat macaron? Mesti Ada yang sama experience nya macam I! First attempt semua Masuk tong sampah! After that, tak buat dah until lately I went to KG class, baru Lah dapat buat, now I'm still learning using Italian meringue method.

Well this is the recipe for chocolate macaron.

Source Rima

Ingredients

50g egg whites (aged for 1 or 2 days)

25g granulated sugar

100g icing sugar

50g ground almonds

5g cocoa powder

Method

Grind almonds and icing sugar till fine. Sift together with cocoa powder.

Beat egg whites on high speed till foamy. Add sugar gradually and beat till glossy and stiff peak form.

Fold in almond mixture in batches until well blended.

Transfer batter into piping bag and pipe on baking sheet lined with parchment paper (i rested them for 15-30 mins or until skin "dried).

Baked at preheated oven at 160deg for 5 mins and peel the cookies fm parchment paper.

Cool completely on wire rack.

I used chocolate ganache to sandwich my macaron

Roti Naik Pahang with Cranberries

2013-06-10T02:16:00.001-07:00

Nama roti ni pun dah buat I smile to myself. Apa taknya , roti naik! Naik ke mana tu? Perut agaknya .......wakakakakaka ! Anyway dah lama I buat only lately Ada masa nak update blog, a bit busy since Mak was admitted to hospital plus school holidays..... Yada yada bla bla........hehehe

Back to myself yg suka bakes ni, I made this simple bread for my little kiddos for their breakfast before going to school.

Here is the recipe

Source Tok Mak fb

Mamafami

Ingredients :

1 egg
2 tablespoons condensed milk
Water (weigh egg + condensed milk + water to make 300ml)
3/4 cup sugar
500 g flour
1 tablespoon milk powder
2 teaspoons instant dried yeast (I used Mauripan)
2 tablespoons butter
1 teaspoon shortening ( I use Crisco brand-all veg)

Topping :
A bit of butter

Bread maker method :

1. Into the breadmaker pan, pour in the water, egg and condensed milk. Add sugar.

2. Top it with flour, milk powder and instant dried yeast.

3. Set the bread maker to DOUGH setting and press start. When the dough is just combined, add in margarine and shortening. Leave the bread maker to finish the cycle which will takes about 1 1/2 hour or so.

4. Remove the dough from the pan and divide the dough into 20 equal portions. Roughly about 49 to 50g each.

5. Form each portion into a ball and arrange on a baking tray. Leave to rise for another 30 minutes or so.

6. Bake in a pre-heated oven at 180c for 30 minutes or till golden brown.

7. Once out of the oven, brush with a bit of butter. Place on a wire rack to cool. Keep in an airtight container.

I used Mr KA, put everything in and lastly add butter, leave it to prove. And follow step 5 till end.

Well, happy baking people!!!

Now I'm busy making Lapis Prune , so yummy and delicious!!! Will update the recipe soon!!!

Making a macaron shell.....at last!

2013-05-22T01:19:00.001-07:00

Today's weather is so so hot and dry ! How I wish I have a 24hr aircond on and I don't need to pay a single cent for the electricity bill !

Kat dalam fridge I have aged an egg white for few days, I think 3 days!? I decided to give it a try, making macaron shell today. Apa salahnya kan? Tak jadi tak apa next time you know what went wrong.

Berdebar-debar juga dalam hati bila bab beating the egg white tu and folding it with the almond and sugar. In the middle of doing it, sedar2 dah almost 1.30pm, oh my oh my..... Have to pick my children from school. Sempat la piped the batter on the tray and I leave it dry. Almost an hour plus I leaved it to dry. By the time I came home, straight away I heat the oven and put it in. After a few minutes I saw the pretty feet emerged and I'm so damned happy!!!! Woohoooo!!!!

So here is the photo of my mac shell, I'll do the fillings tomorrow coz penat la sangat hari ni. But I think there is still some improvement to be done

Florentine Cookies.....can't stop munching it!

2013-05-20T20:30:00.000-07:00

Weather nowadays so unpredictable. Nak pergi gym pun malas betul rasanya. Hehehehe.....alasan kannnnn!!!!While clearing things from my cupboard i found one recipe that i printed from one of the blog quite sometime ago. Laaaaaa....kat sini rupanya...!!!! Patut le satu rumah carik tak jumpa, bukan cari dengan mata tapi dengan mulut, like my mak always said.

I memang suka makan kacang, any kind of nuts. When i was flying with MAS dulu, if we have Dubai trip, mesti akan beli kacang di sana especially pistachio. Murah and they have different size. Yang besar, sederhana dan kecil at a different pricelah!! Berkilo crew bawak balik sampai bagi sepaket dua to abang and kakak custom....hehehehe baik hatikan as a crew!?

This recipe is from Azlita

FLORENTINE COOKIES / KRUNCHY KARAMEL ALMOND
Rujukan : Kak Patmah Aspar

200 gm tepung Florenta
200 gm badam keping
100 gm kuaci hitam( i guna pumpkin seed)
20 gm bijan hitam( i tak ada bijan hitam, guna bijan putih)

Badam dan kuaci di bakar sebentar dalam oven pada suhu 160 C selama 5 minit
Satukan semua bahan dalam bekas
Gaul rata, hingga semuanya bersalut sempurna

Sediakan loyang 14x14 inc, alas loyang dengan kertas kek sahaja
Panaskan oven pada suhu 160C
Tuangkan adunan tadi dalam loyang dan ratakan nipis
Bakar dalam oven selama 10 minit
Sejurus keluar dari oven terus potong kepada kepingan
Simpan dalam bekas kedap udara.

Senangkan! Cubalah....

Sedia mengambil tempahan. Sebarang pertanyaan sila email reyna2423@gmail.com atau hubungi/whatsapp 019-219 3124

Birthday Dinner....Queen of Sheba

2013-05-19T18:52:00.000-07:00

Yesterday was my brother in law's birthday....nak keluar dinner malas pulak rasanya, so i decided to cook dinner for them. Mulanya tak tau apa nak masak, setelah baca a few blog one of it from Azian Hasan, terus dapat idea. Recipenya pulak simple.

Pagi-pagi lagi, we went to the supermarket to buy the ingredient. Decided to make Baked Chicken Cordon Bleu (recipe is here). Salad i beli je prepacked from Cold Storage and add cherry tomato and Avocado.
Birthday cake pulak, i bake Reine de Saba or Queen of Sheba's cake......Kelassssss nama kek tu kak Timahhhhh!!!! hehehehe.....Actually it's Chocolate almond cake from Julia Child recipe. Hubby pulak suruh make it two layer. So i baked twice and layer with chcolate and coat it with chocolate and slivered almond. Menarik juga!!!

This is the recipe for the cake

Source Food.com

Ingredients:

Servings:

3 ounces semisweet chocolate, plus
1 ounce unsweetened chocolate
2 tablespoons dark rum or 2 tablespoons strong coffee
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
3 egg yolks
3 egg whites
1/4 teaspoon cream of tartar (I omit this)
1 pinch salt
2 tablespoons granulated sugar
1/3 cup blanched almond (pulverized in blender or food processor with 2 tablespoons granulated sugar)
1/4 teaspoon almond extract
1/2 cup cake flour

Directions:

1 Preheat oven to 350 degrees. Set the oven rack in lower middle level.
2 In a saucepan over low heat, melt the chocolate in the rum or coffee. Set aside. In a mixing bowl, cut butter into.
3 pieces and cream it. When soft and fluffy, add sugar and beat 1 minute. Beat in egg yolks until well blended.
4 In another bowl, beat egg whites until foamy. Beat in cream of tartar and salt and continue beating until soft peaks are formed. Gradually beat in 2 tablespoons sugar and continue beating until stiff, shiny peaks are formed. Blend melted chocolate and coffee or rum into yolk mixture, then add almonds and almond extract.
5 Stir a quarter of the egg whites into the chocolate using a rubber spatula. Scoop the rest of the whites over chocolate and, alternating with sprinkles of flour, rapidly and delicately fold in the egg whites. Turn batter into buttered and floured 8-by-1 1/2-inch round cake pan, tilting it in all directions up to the rim all around. Set in preheated oven. Bake 25 minutes.
6 Cake is done when puffed to the top and a toothpick inserted 2 to 3 inches from edge comes out clean. The center should move slightly when the pan is gently shaken. Remove pan to a rack and let cool 15 minutes. Unmold onto rack. Let cool 2 hours before storing or icing.

For frosting Recipe from here

For Frosting:
2 tablespoons bittersweet chocolate, chopped
2 tablespoons brewed coffee, or dark rum
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, at cool room temperature

For Frosting:

Place the chocolate and coffee/rum in a medium heat-proof bowl and set atop a pan of simmering water. Melt, stirring occasionally, until smooth.
Off the heat, beat in the butter, one tablespoon at a time, with a wooden spoon. Once the butter is thoroughly incorporated, and no lumps remain, place the mixing bowl inside a larger mixing bowl that is filled partway with ice.
Mix the frosting over the ice bath, until it has chilled down to a spreadable consistency.
Spread the frosting over the top and sides of the cake.
Decorate with the slivered almonds (bonus: this helps hide any imperfections in the frosting job!) For the creme anglaise just heat up 200 ml heavy cream, 1 tsp vanilla, boil till bubbling on the side. Beat 4egg yolk with 1/2 cup castor sugar. Put half of the hot cream into the egg mixture, continue whisking, don't stop and put the mixture back into the pan with half of the cream just now and stir till it stick at the back if your spoon. sebab dah prepare lama the creme anglaise jadi pekat coz agaknya I put it in a fridge, if not it will be a bit runny but not watery. Next time I know what to do:)

I do take orders, any enquiries please email me at reyna2423@gmail.com or contact/whatsapp 019-219 3124

Sibuk semua nak meniup candle sebatang...hehehe

Birthday Boy

Rendang Ayam Resepi Bonda Tersayang

2013-05-13T19:30:00.001-07:00

Today as usual after sending my kids to school, I have to think what to cook for lunch. My son don't really like pasta, unlike the sister. Well, I think it's better for me to cook rendang. Dah lama tak makan rendang, the last time makan rendang masa Mak Ada di rumah dulu.

Masakan Mak memang tak disangkal memang sedap, walaupun Mak memang amat cerewet tentang cara memasak, tak dapat nak kata masakan dia tak sedap. Rugi besar kalau tak makan bila Mak masak! Kalau Mak masak boleh makan 3 pinggan! Hehehehehe.......

Rendang ayam Mak is my all time favourite, especially during raya. Mak selalu guna ayam 'telur' . Ayam ni kalau dimasak isinya tak cepat lembik , jadi daging ayam ni masih lagi sedap dan tak cepat basi.

Ini dia bahan untuk rendang ayam Mak

7 ketul ayam sederhana besar potongnya

3 batang serai

2 helai daun kunyit

6 biji bawang kecil

Halia dalam 3 inci

Kerisik dalam 3-4 sudu makan

Santan dalam $1

Asam keping saya letak 2keping

Garam secukup rasa

Cili mesin-2 sudu makan

Hiris nipis bawang, halia, daun kunyit, serai kemudian campur sekali dengan ayam. Panas kan dalam kuali, masukkan kerisik, santan dan garam Serta cili mesin tadi. Bila mendidih, perlahan kan api. Biar seketika, kalau suka berkuah, angkat segera lepas mendidih, kalau suka kering biarkan lama sedikit atas kuali. Dah siap!

Devil's Food Chocolate Cake

2013-05-12T07:16:00.002-07:00

My family memang suka chocolate cake, even my hubby loves chocolate, macam arwah Papa my hubby. Usually i baked the chocolate cake yang dah biasa buat tu but today rasa nak buat this cake called Devil's Food Chocolate Cake. Bukan apa, i always blog walking, suka tengok kek yang cantik-cantik di decorate by the great baker. One of the food blogger that i admire is Bisousatoi and Kitchen Guardian. I always showed it to my daughter how nice and the cake look so delicious.

Today, kebetulan Mother's Day, she ask me to bake this cake and she want me to do the same like the one in the picture!!! Alahai....mummy tak pandai nak decorate kek ni anak oiiiii...tapi tak nak kecewakan dia, i try aje lah!!!

This afternoon i went to TMC in Bangsar to get all the ingredient. First time baking this cake and first time using Valrhona chocolate for the cake and ganache. Tak tau le apa rasa coz i'm fasting today. Have to wait lepas berbuka baru tau. Thanks to Kitchen Guardian, jangan marah ye i ikut cara mendekorasi kek tu, coz my daughter nak yang sama gak macam dalam gambar katanya.Tak sabar tunggu 18 May nak jumpa and belajar ilmu dari Kitchen Guardian aka Osmayani Osman. She's one of the great baker i would love to meet and get all the useful tips in baking.Same with Rima from Bisousatoi, tak kedekut ilmu, semoga tuhan membalas orang2 sebegini dengan rezeki melimpah ruah!

Here is the recipe

Source Bisousatoi

Ingredients
1 cup all purpose flour
1/4 cup cocoa powder (i used valrhona)
3/4 tsp bicarbonate soda
1/4 tsp salt (i used 1/2 tsp)
1/2 cup granulated sugar
1/2 cup brown sugar
65 gram butter
1 large egg - size A
1 tsp vanilla extract
1/4 cup buttermilk (i used fresh milk and added 1tbsp vinegar)
1/2 cup warm water

Methods
Preheat oven at 170C .. greased cake tin
Sieve flour, cocoa powder, bicarbonate soda, salt, and set aside.
Beat butter with sugars until light and fluffy, add egg.
Add dry ingredients (flour, cocoa powder etc) alternately with liquid ingredients (buttermilk + warm water) in three portions
Add vanilla extract and continue to mix till well blended
Bake for about 30 minutes or until just cooked

Cream Cheese Frosting
250 g cream cheese (room temp)
125 g butter (room temp)
1 cup icing sugar - sifted
1 tsp vanilla extract
juice of a squeezed slice of lemon, to rid the cheese taste

Beat cream cheese and butter, just until creamy, add the icing sugar, vanilla and lemon juice.

Chocolate Ganache
200 ml double cream with at least 30% fat content
250 g dark chocolate, chopped finely (i used valrhona)
a pinch of salt

In a double boiler, warm double cream until just at boiling point, add chopped chocolate and salt and stir, when all chocolate is melted, remove from the heat and continue stirring until all well mixed.

Cool cake completely, spread the cream cheese frosting and pour cool ganache on top.

I layered the cake with cream cheese and coat with chocolate ganache, top it up with maltesers .

Orange Breakfast Muffin

2013-05-04T17:50:00.002-07:00

Today is our country big day! The day that everybody's been waiting for.....well, as for me and family, we will have a good breakfast before we head out.Got up this morning and feel like making something that is a bit of the English Breakfast...perasan sikit!!!Kakakakakakaka.............

I love Nigella books and i have a chance to buy her books at a cheaper price during the Big Bad Wolf sale last year at the Mines in Sg Besi. It was worth buying.Can't explain how happy i was masa tu! Hehehehehe...dear hubby you don't have to worry ya! Buku tu takkan collect habuk le, for sure i will use it not just to fill up the book shelves aje! Don't worry, dear!

Ok ok, here is the recipe. Malas nak do the typing so i link it with this page from

Source Food Network UK
From the book Nigella Bites by Nigella Lawson

Ingredients

75 g unsalted butter

250 g self-raising flour

25 g ground almonds

0.50 teaspoon bicarbonate of soda

1 teaspoon baking powder

75 g caster sugar

1 oranges, zest of

100 ml orange juice

100 ml full-fat milk

1 eggs

Method

Preheat the oven to 200?C/gas mark 6.

Melt the butter and set aside.

Combine the flour, ground almonds, bicarb, baking powder, sugar and orange zest in a large bowl.

Measure the orange juice and milk into a jug and whisk in the egg and then the cooled, melted butter.

Now pour the liquid ingredients into the dry ingredients, mixing with a fork as you go. The batter will be lumpy but that's as it should be: you want everything to be no more than barely combined. The whole point of muffin mixture is that it must never be

Spoon out the mixture equally into the muffin cases and cook for 20 minutes.

Remove, in their paper cases, to a wire rack and let cool slightly (but not completely) before devouring.

Sorry, gambar kurang memuaskan, my eyes is blurry lah!

Siap letak on my lap lagi buku ni....hehehehe

Chocolate Brownie Cookies With White Chocolate and Roasted Walnut

2013-05-04T05:51:00.002-07:00

Sedang hati berdebar-debar waiting for what will happen tomorrow 050513 and the day after, sempat juga menenangkan hati ni buat cookie. Bukan apa, we hope for the best, no matter who win tapi kena jalankan tanggungjawab seperti yang dah dijanjikan. Jangan janji tinggal janji saja.

Enough said. We talk about this cookie. I saw it from the book i bought in Kinokuniya KLCC. It's from Joy Wilson or she is best known as Joy The Baker from her famous blog. I found this recipe also from this blog call Eats well with others.Actually she used macadamia nut but i don't have it in hand so i replaced it with walnut.Well, the next time i bake this cookie i will use macadamia nut and roast it first.

Here is the recipe
Source Eats well with others

Chocolate Brownie Cookies with White Chocolate and Roasted Macadamia Nuts
Makes 2 dozen cookies, adapted from The Joy the Baker Cookbook

Ingredients

8 oz bittersweet chocolate chips or chunks ( i used Valrhona)
3 tbsp unsalted butter
1 cup AP flour
1/4 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1 tsp instant espresso
1 tsp pure vanilla extract
3 large eggs
3/4 cup white chocolate chips
3/4 cup macadamia nuts, roasted and salted

Instructions

Place racks in the upper third and middle of the oven and preheat oven to 325. Line 2 cookie sheets with parchment paper and set aside.
Gently simmer 2 inches of water in a medium saucepan. Place bittersweet chocolate and butter in a medium-sized heatproof bowl and place the bowl over, not touching, the simmering water, creating a double boiler. Melt the chocolate and butter together until butter is melted. Remove from the simmering water and stir until chocolate is completely melted. Allow the chocolate to cool.
In a large bowl, whisk together flour, baking powder and salt. Set aside.
Whisk the granulated sugar, espresso powder, and vanilla extract into the warm chocolate mixture. Whisk in the eggs, one at a time, until well incorporated. Add the chocolate mixture, all at once, to the flour mixture. Fold to incorporate. When flour just begins to disappear into the chocolate mixture, add the white chocolate and macadamia nuts. Fold thoroughly. Batter will be THICK.
Dollop batter by the tablespoonful (or use a medium cookie scoop) onto prepared baking sheets. Bake for 11 minutes (the cookies are best slightly undercooked). Let rest for 5 minutes on the baking sheet before removing to a cooling rack.

If you want you can use Sicao barry or other brands of chocolate but i prefer either Sicao Barry or if i have Valrhona, i will use it, a bit pricey lah in KL but for family why not? The taste....Voila!!! Sedapppp....very chocolatey! Tambah2 guna Valrhona sedap banget! Cubalah!

Pasta All'uovo Per Pizze......

2013-05-03T06:29:00.001-07:00

Fuhhhhhh tengok nama semacam je. Sebenarnya gempak je lebih! Bosan dengan pizza base yg biasa buat tu, I decided to try the enriched pizza based.

Resepinya biasa saja cuma tambah butter, milk and egg. So the pizza base is quite filling for me and the kids. Makan sekeping dua dah penuh perutku.

The recipe I got it from The Pizza Express Cookbook by Peter Boizot yang my hubby beli masa dia belajar Kat UK dulu.

This is the recipe

2 level tsp dried yeast
4 tbsp milk
1 tsp sugar
224g plain flour
11/2 tsp salt
1 egg
28g unsalted butter

Dissolve the yeast in 4 tbsp of tepid milk. Dissolve the sugar in the liquid. Sift the flour and salt together. Add the dissolved yeast mixture and begin to mix the dough. Add more milk, half a teaspoon at a time if necessary . Beat the egg and add it to the mixture . Smear the soft butter on the dough, place on a lightly floured work surface and knead till all the butter is worked into the dough. Place in a lightly oiled bowl and cover with a damp cloth and allow to rise for an hour in a warm spot. This dough makes a soft, light crust. I baked mine at 180C for 15 minutes, depending on your oven, you should know better.Nampak dah masak ok lah tu, tak payah lah tunggu sampai hangus ekkkkk.

For the topping, macam biasa lah I put the red sauce( can use the prego sauce kalau malas and nak cepat), sprinkle generously cheese topping, I use mozzarella, Parmesan and cheddar . Lastly I topped it up with salami and beef bacon (koyak-koyakkan). Siapppp!

Sebelah kiri tu dah siap dan sebelah kanan tu sebelum siap di bakar

Healthy Italian Bread

2013-05-01T17:26:00.001-07:00

Italian bread ini selalu ya tak pakai butter, they used olive oil instead. That's the best part, my Mak pun 'sudi' makan sebab she don't like the buttery taste yg kadang-kadang tu agak kuat rasa lemaknya. But I always use Anchor or Tatura butter. For cakes sometimes I used SCS or Golden Churn since ianya dah di declare halal.

Suka tengok choice of Italian bread ni, macam-macam ada. But bread is good if it is eaten fresh from the oven!

This is one that I have tried and its from Christine Darrock from allrecipe.com

Mama D's Italian Bread

3 cups warm water (110 degrees F/45 degrees C)

1 teaspoon white sugar

1 tablespoon active dry yeast

1 tablespoon salt

7 cups all-purpose flour

Directions

Add the sugar and yeast to the warm water and let proof.
Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.

I added 1 tsp bread softener(i used Format, i get it from Pastry Pro made from plants and does not contain chemical) and 2 tbsp olive oil according to the blog I followed which she use half of the recipe.

To all my friends and relatives....i would like to wish you have a good polling week! Vote wisely!:)

Source : Mamafami

Crepe.......Nutella or Jam?

2013-04-30T17:50:00.001-07:00

Pagi ni ingat kan nak rehat.... Maklumlah public holiday . Labourer macam saya ni hehehehehe kena lah cuti kann? Baru berangan ingat nak pergi makan roti canai Mr Hubby dah bagi tau hari ni banyak kerja nak siap kan . Adoiiiiiii!

Tetiba rasa nak buat crepe, Teringat masa flying dulu, kat Europe dulu mesti ada small kiosk selling crepe, tapi dia letak Pisang dengan Nutella, sedap makan sambil jalan-jalan especially winter time perut asyik lapar je.

Ok here is the recipe
Source : Periuk Belanga Zarin
Original recipe makes 8 crepes

Ingredients

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted

Directions

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot

Kalau rajin buat lah apple filling macam apple pie tu tapi I malas!

2 biji apple – diced

1 tbsp sugar

1 tbsp butter

a pinch of nutmeg powder n a pinch of cinnamon powder

put everything in non stick pan until the apple pieces are soft.

Bun

2013-04-29T05:45:00.001-07:00

Hujan lebat lagiiiiiiii........ Mulalah perut masing-masing kelaparan. Last week ingat nak buat bun sausage ni tapi sibuk sangat dengan my daughter and her activity, hmmmmm nanti je lah!

Baru hari ni dapat buat bun ni, gebu dan lembut. Sambil blog walking , teringin nak cuba resepi ni dari Mamafami, suka baca blog nya, macam-macam ada. Uihhhh dah macam slogan Astro pulak......!

Source:
Posted by Mamafami
Source : Bun Lovers Book by K.S.Lee

Ingredients :

300ml full cream milk
1/8 teaspoon salt
30g caster sugar
350g high protein flour / bread flour
50g flour
50g milk powder
11g dried instant yeast
1/2 teaspoon bread improver
50g butter

Method (Bread maker) :

1. Into the breadmaker pan, add in fresh milk, sugar and salt.
2. Top it with high protein flour, all purpose flour, milk powder, instant dried yeast and bread improver.
3. Set the bread maker to DOUGH setting and press start. When the dough is just combined, add in margarine. Leave the bread maker to finish the cycle which will takes about 1 1/2 hour or so.
4. Remove the dough from the pan and divide the dough into 10 equal portions.
5. Roll out each portion using a rolling pin. Then roll tightly like a swiss roll. Arrange in a baking tray and leave to prove till double the size.
6. Brush the proved rolls with milk.
7. Bake in a pre-heated oven at 180c for 25 minutes or till golden brown.
8. Once out of the oven, brush with a bit of butter. Place on a wire rack to cool. Keep in an airtight container.
I use my helper Mr Kitchen Aid untuk menguli ni, malas le pulak guna tangan nak menguli roti ni.

Kebetulan my friend Miss Huzz yang mengajar my daughter keyboard datang, adalah nak dijamukan untuk guest. Hehehehehe rezeki!!!!!

Makan dengan sausage sedap juga

Gebu dan lembut bun ini

Baru angkat keluar dari oven ni......

Miss Huzz teaching my daughter

Wholemeal Pita Bread

2013-04-27T00:00:00.001-07:00

Lunch on Saturday normally simple aje. Nak western sikit sebab weekdays hari2 makan nasi, quite boring isn't it.Nak kata western tak juga, mediterranean pun ok je lah!

Tengah blog walking, suddenly it gives me the idea of making my own pita bread. Senang saja bahannya, semua dah tersedia dalam fridge ku yang tak seberapa tu.

Ok, here is the recipe for pita bread.
Source: Pastry Affair

Pita Bread
Yields 8-10 pitas

1 1/4 cups (300 ml) warm water
2 teaspoons active dry yeast
1 tablespoon olive oil
1 teaspoon salt
1 1/2 cups (190 grams) bread (or all-purpose) flour
1 1/2 cups (180 grams) whole wheat flour

In a large mixing bowl (or bowl of a stand mixer), sprinkle the yeast over the barely warm water and allow to sit about 5-10 minutes until activated (looks frothy). Mix in the olive oil, and salt. Gradually add bread flour and whole wheat flour, mixing until the dough comes together. If the dough is too dry and will not come together, add small amounts of water until it does. Conversely, if the dough is too sticky, add flour until it becomes workable; however, do not add too much flour or the bread will become dense.
Turn out dough on a lightly floured surface and knead the dough for 7-10 minutes, or until elastic. Alternatively, using the dough hook on a stand mixer, knead the dough on the slowest setting for 7-10 minutes, or until elastic. Cover dough with plastic wrap or a kitchen towel and let rise in a warm place until doubled, about 1 1/2 to 2 hours.
Punch down the dough before turning out onto a lightly floured surface. Divide the dough evenly into 8 to 10 pieces (depending on how large you would like the pitas) and roll into balls. Using a rolling pin, roll out the balls until they are 1/4 to 1/8-inch thick. If the dough resists rolling out, allow it to rest for 10 minutes and it will roll out easier. Cover the rounds with a kitchen towel and let rise for another 30 minutes or until puffy.
Preheat oven to 500 degrees F (260 degrees C). Place a baking sheet in the oven and allow it to heat as well.
Toss as many pitas into the oven as you can fit onto the hot baking sheet and bake for 3-5 minutes. Once they are finished baking, wrap each pita in a damp paper towel or cloth to soften them. Press down on the pitas lightly to flatten.
Serve warm or store until later use.

And for the filling, I masak je chicken slice tu with green and red capsicum, stir fried it, put some onion, a dash of Worcestershire sauce and a dash of fish sauce,Japanese mayonnaise( kewpie), salt and pepper to taste! Siapppppp!

Pita bread my style

belum siap lagi ni

Dah puffing up dah!

siapppp!!

Pumpkin Bread

2013-04-25T03:13:00.004-07:00

Petang-petang je hujan. Lately almost everyday hujan petang, kilat dentam-dentum. Banjir kilat. Exactly around the time that i've to pick up my little girl from her agama school. Adoiiiiii....driving during heavy rain is quite challenging, tambah pulak mata pun tak berapa nampak because of the rain.

Mak dah balik kampung semalam. Thought of asking her to cook gulai labu for me....maklum lah air tangan mak, sambal belacan ikan goreng pun boleh tambah nasi 3 kali...hehehehehe!!!! So, ada labu yang tak masak lagi dlm fridge tu might as well i bake pumpkin bread for the family. At least my little girl can bring it to school tomorrow.

Well, here is the recipe.
Source: Bobby Flay at Epicurious

Ingredient

4 tablespoons unsalted butter, softened, plus more for the pan
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
Scant 1 cup canned pumpkin puree, not flavored pie filling
2 large eggs

Preparation

1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.

2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.

3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.

4. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined. Spread the batter into the prepared panand bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.

Butter and Sugar Bun......a very busy weekend !

2013-04-21T20:07:00.001-07:00

Last week it was quite a busy week for us at home. We are having 'kenduri' and I invited some of my relatives including my family member to come over.

Since Friday was a public holiday in Perak, apa lagi cuti sakan Le orang Perak! Our kenduri Aqiqah for my daughter which was supposed to be on Saturday was moved to Sunday coz Al Ghufran Mosque in Taman Tun Dr Ismail was booked earlier on and they're quite busy on Saturday.

Malam tadi sebelum menghantar adik2 tersayang ke KL Sentral pulang ke kampung, I pun buat lah butter and sugar bun buat bekalan dalam train nanti, jadilah buat alas perut!

Here is the recipe

Source: Daily Delicious

270 g ................................ Bread flour
30g ................................... Cake flour
5g ..................................... Salt
2tsp ................................. Instant yeast
50g .................................. Sugar
30g .................................. Unsalted butter
100g ................................ Milk
1 ....................................... Egg
80g .................................. Water

Topping
90 g ............................... Butter
90g ................................ Granulated sugar

Mix together egg, water and milk.
Put the flour, the sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the egg and milk mixture into the bowl.
Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.
Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.
Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny. But this dough is a bit sticky, use a bit of flour will help (1-2 tbsp)
See how to knead bread here.
Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).

Preheat the oven to 200°C.
Line 2 baking sheets with baking paper.
Take the dough out of the bowl, deflate by touch it lightly.
Cut the dough into 10 pieces roll into a ball and let them rest for 10 minutes.
Flatten each ball with the side of your hand, fold the dough and roll into a small batard. I didn't do it, am in a hurry so I just round the dough.

Let the dough rise until almost double in size, about 30 minutes.
5 minutes before baking, cut the top of the dough and place the butter cubes over the dough and sprinkle with granulated sugar.
Bake for 15 minutes or until golden brown.

Hokkaido Milk Loaf

2013-04-17T04:57:00.001-07:00

Actually dah lama nak buat roti ni tapi tak berkesempatan lagi. So hari ni dengan penuh semangat nak meroti, jadik Lah my first ever Hokkaido Milk Loaf.

Texture roti ni sangat lembut! My daughter dah tak sabar tunggu roti keluar from oven. Straight away ask me to cut her a slice of the bread. Panas2 lagi tu........alahai anak mummy!

The recipe I got it from Table for Two, thanks Wendyinkk for sharing the recipe.

Here is the recipe:

Source: Angie's recipes
Makes: One 5X5X13 inch pullman tin, without lid

540 gm Bread flour
60 gm Cake flour
10 gm instant yeast
30 gm Milk powder
80 gm Sugar
9 gm Salt
1 large Egg
250 gm Fresh milk
150 gm Whipping cream

1. Mix everything together and mix until a dough forms.
2. Knead on speed 4 (Kitchen Aid) for 20 minutes until a smooth, glossy and elastic (It will pass the window pane test)
dough is achieved.
3. Cover and let dough proof for 1 hour or until doubled.
4. Punch down and separate dough into 4 pieces. Make them round and let them rest for 10-20 minutes.
5. Roll out dough (like a longish oval) and roll up (like making swiss roll) and place them into a greased pullman tin.
6. Let dough rise until 2/3 full. Preheat oven at 150(fan)/170C. Brush on egg wash if preferred.
7. Bake for 40 minutes or until pan sounds hollow when tapped.

Verdict: Manual kneading friendly, final dough is not tacky, but very workable, texture is very soft, beautiful crumbs, soft for 2 days. Crumb turns crumbly on 3rd day, best if reheated but still fine if eaten just like that.

Burger Roll

2013-04-11T05:18:00.001-07:00

Setelah agak lama tak berblog ni rindu pulak rasanya. Yup! I missed blogging especially about food.
Been sick for the last 2 weeks, flu, cough and fever, and it runs in the family, one after another.....starting with my boy, my girl, me and now my dearest hubby!

Well, enough said. Talking about my children, I tried this very simple burger roll. It's from mamafami Spice and Splendour. Love reading it.

Here's the recipe for burger roll

110 ml warm h2o
1 tbsp sugar
1/2 tsp salt
1/2 tsp bread softener
11/2 cup bread flour
11/2 tbsp milk powder
1 tsp yeast
11/2 tbsp butter( abt 22.5gm)
I didn't put bread improver, but if you want put 1/4 tsp bread improver.

I used Kitchen Aid to knead the dough! Kalau tak,pakailah tangan untuk menguli ye😝! Mix everything together, switch on KA, add water and lastly add butter. Knead till dough become elastic and doesn't stick to the bowl. Leave it to prove for one hour. Give it a light punch and divide into 4 portion. Shape it into a ball and leave it to prove again for another half to one hour. Brush with and egg wash and sprinkle some sesame seeds. Bake at 180c for 20-25 minutes! Brush with a bit of butter! And it's ready to eat with a choice of your chicken patties or beef patties! Make your own burger!

Crunchy Chocolate Chip Cookies

2013-03-21T20:57:00.001-07:00

Friday
22nd March 2013

Pagi ni agak free sikit, bukan apa, my daughter habis Sekolah a bit late today. So ada peluang le nak intai2 resepi dan nak cuba2. Actually i have a lot of Chocolate Chip Cookies recipe but i like to try all of it and then only you will know which is the best!

This recipe i jumpa kat Fb Tok Mak. Kagum dengan Tok Mak, rajin dan pandai masak serta tak kedekut ilmu. Itu yang paling bagus!

Ok, this is The recipe, actually it's from Senyum Sokmo

Any enquiries or orders please contact/whatsapp 019-2193124 or email reyna2423@gmail.com

A
250 gm butter
150 gm brown sugar
1egg yolk
All the above you whisk it using handheld mixer

B
1tsp emplex
2tsp baking soda
2 tsp baking powder
260 gm all purpose flour
2tbsp Cocoa powder ( mix it with The flour equal to 260gm)

C
1 cup almond nib-toasted
2cups cornflakes- break it into small pieces
1 cup chocolate chip

Method
Mix the B and C , stir it using spatula. Add to A. Use teaspoon to scoop the dough or you can shape it to a small ball and press a little bit on the top, bake for 13-15 min, depending on your oven at 160 Celsius .