Friday, August 31, 2012


After many trial and error in making roll and bun I finally, am happy with this chocolate custard sweet bun. Recipe heavily adapted from kimmy -cookingpleasure, I made a minor tweak to fit the ready stock in my cupboard. Instead of the chocolate custard I used cooking chocolate that I melted using double boiler. Chocolate lovers will definitely love these bun.

Step 1 - Ingredients
100 gm plain flour
150 gm bread flour [you can replace plain flour and use all 250 gm bread flour]
4 tsp instant yeast [I used 3 tsp]
130-150 ml  cold water
Mix yeast with water in mixing bowl, then add in flour.  Knead to form a smooth dough.
Cover and leave to proof for 1-1 1/2 hours or double in size.

Step 2 - Ingredients
250 gm bread flour
100 gm sugar [I used 80 gm]
1 tbsp milk powder
1 tsp salt
1 small egg [20 gm] - can used large egg and set aside some for egg glaze
130 ml cold water
50  gm butter
Egg glaze
Filling - Sweet chocolate custard paste 

  1. Add all Step 2 ingredients  [except butter] to dough from Step 1.  Knead from low speed until well combined.  Continue to knead on medium speed until dough is soft and smooth [takes about 7-10 minutes].  Add in butter, continue to knead until dough is soft and elastic or window pane stage [N otes - if not baking buns immediately, the dough can be kept in plastic bag tied up and refrigerate.   Thaw to room temperature before using.   Advisable to keep up to 48 hours only]. OR
  2. Shape dough into a ball.  Cover and leave to proof for 15 minutes.   Punch down and divide dough into 14-16 portions of equal weight [you can make smaller or bigger buns according to your own preference].  Shape dough into round balls.
  3. Roll out each ball and flatten dough, pipe in some chocolate custard filling in the centre [not too much because the filling may ooze out when baking].  Gather up the seam and seal well.   Place bun on paper casing, seam side down on baking tray.  Finish shaping all the buns.
  4. Leave to rise for 30-45 minutes or until double in size.  Brush with egg glaze. Decorate buns by piping lines with chocolate paste with any desired designs.
  5. Baked in preheated oven at 190-200 degrees [middle shelf]  for 12-15 minutes or until golden.
  6. Remove and leave to cool on rack or serve.

Sweet Chocolate Custard Paste - Bun Filling [quantity should be enough for 14-16 buns]
30 gm instant custard powder
1 tbsp cocoa powder
2 tbsp condensed milk [more if you prefer the paste to be sweeter]
100 ml hot water

  1. Mix cocoa powder, condensed milk with hot water.  Stir until well blended.  Set aside to cool before mixing with instant custard powder.
  2. Stir until paste is well combined and smooth.  Keep in a plastic bag or piping bag.  Refrigerate before using.
Berpeluh juga kalau meroti ini kadang-kadang jadi kadang-kadang buat hal...setiap kali membuat selalunya berderau darah dibuatnya. tetapi alhamdulillah kali ini boleh tahan jadinya. Saya terjumpa resipi ini dalam blog kimmy nampak menarik jadi saya cuba, cuma saya tidak membuat chocolate custard..saya gantikan dengan chocolate yang dicairkan. Boleh tahan sedap dan sesuai buat sajian minum petang.

Next Post - How To Colour Fondant 

Wednesday, August 29, 2012


A simple pudding that you can prepare in advance. I've seen this in many blog and give a go to try since many of our blogger friend gave a strong recommendation. Soft and silky pudding that is perfect for any sweet ending. For the recipe please click here -

Thanks Rose for sharing and to make it more lively I added some fruits cocktail...overall I can said that it was AWESOME !!!!!!

Next Post - Chocolate Fillings Bun

Monday, August 27, 2012


It irritates me if I can't get a smooth frosting. I envy those who made it well...I always did it my way until I stumble into a video on making a smooth frosting. Ever since that I used the techniques and OMG it turned out well.  Learn this techniques you sure be happy with the result. The video from  makes your job easier - Happy Trying

All you need
*a round cake to be frosted
*cardboard cake round to fit your cake
*offset spatula (a butter knife will do)
*a large cutting board
*freezer space
*4 inch tape knife (find one at the hardware store)
*cake turntable or Lazy Susan

And the most important element is you got to be very patience

Let your cake cool. Most cakes will form a dome on the top. Level the top off with a serrated knife or sciccor

Pour a dallop  buttercream at the centre of the cake. Using your butter knife or spatula spread your buttercream frosting . You will want to hold your spatula at a 45-degree angle and move the cake stand in order to frost it perfectly. Most people make the mistake of moving around the cake, while the cake should really be the only thing to move. Now, for the really smooth part, use a “bench scraper” (if you don’t have one, this is a great tool) to smooth the sides of the cake to a glassy finish. You can always use your spatula to fix any small smudges or mistakes, but finish it off with the scraper. Following this step, you will want to refrigerate the cake until it the frost is rather firm.

It is okay for your frosting to be a little thick. It will be better than getting it too thin so you see crumbs. The corner where the sides meet the top will be crisp and clean. Using your spatula or butter knife remove any frosting on the wax paper that is excess and pick up your cake and slide the wax paper out from under it. Your cake is now smoothly frosted and ready for decorating.

Mula-mula menghias kek memang cukup menyakitkan hati, kerap kali kek tidak kemas dan tidak lincin..tetapi kini tidak lagi...walau pun bukan pakar tetapi teknik membuatnya jika diamati betul-betul boleh menghasilkan kek yang dihajati. Paling penting dalam menghias kek adalah :

1 - Kesabaran
2 - Peralatan kek
3 - Cara yang betul.

Saya telah meletakkan alat penting menghias kek. Selalunya untuk krim atau butter krim, krimnya dicurahkan ditengah-tengah kek, kemudian putarkan lapik pemutar kek., Tangan hendaklah 45 darjah..dan tangan jangan dierak...cuma putarkan lapik kek..krim akan leper dan menurun ke bawah. menggunakan putaran yang sama lincinkan keliling. untuk menambahkan kelincinan gunakan scrapper dibahagian tepi sambil memutar lapik pemutar. Insyallah kek anda akan menjadi cantik dan lincin.

Sila lihat video di atas..anda pasti akan mendapat gambaran yang lebih jelas. Lihat experiment saya di atas...saya sudah berjaya menepati apa yang saya inginkan. Anda pun boleh membuat yang lebih hebat dari ini. Selamat Mencuba.

Sunday, August 26, 2012


Make a potato cakes recipe with beef ,a wonderful light meal or side dish.This potato cake is originated from Indonesia and best serve with Soto. 

Ground Beef Potato Patties
6 medium potatoes, boiled, cooled, peeled
250 g mince meat
2 stalk spring onion, chopped
1 1/2 tsp ground coriander
1/2 tsp or more ground black pepper
1 cup fried shallot
1/2 tsp or more salt or according to taste
1/2 egg, beaten
1 egg extra, beaten
Sufficient oil for frying

  1. Break up the potatoes with a fork roughly. Do not mash.
  2. Add the mince meat.
  3. Add the chopped herbs, ground coriander, pepper, fried shallots and the salt.  Taste for salt. If necessary add some more salt. Add 1/2 a beaten egg and using your hands bring the mixture together and form them into patties and fried till golden brown
Begedil daging yang dibuat sebagai sampingan bagi hidangan seperti Soto Ayam. Begedil ini memang sesuai dimakan bersama soup dan hidang sampingan dengan nasi. Untuk resipi yang sama boleh juga digunakan ayam mahupun salmon. Boleh dimakan begitu sahaja memang sedap dan mengasyikkan.

Next Post - Cheese Triffle Pudding 


It is hard to believe this delicious cheesecake is actually fantastic. Try it with some fresh berries as a swirl garnish. You don't have to bake a big one this mini cheese cake is good enough and easy to serve, its cute and fast to prepare and definitely will please anyone.

Heavenly Individual Cheese Cake
For The Crust
1 cup crushed biscuits
5 tbsp melted butter

For the Raspberry Coulis
6 ounces fresh Blueberries
2-4 Tablespoons granulated sugar, depending on the sweetness of the berries
1 teaspoon freshly squeezed lemon juice

For the Filling
250 g cream cheese, at room temperature
1 1/2 cups granulated sugar
1/8 teaspoon kosher salt
1 teaspoons pure vanilla extract
2 extra large eggs, at room temperature

  1. Preheat the oven to 325° F.  Line standard size muffin tins with paper liners and place one cookie in the bottom of each cup; set aside.
  2. In the bowl of a food processor, puree the raspberries, 2 tablespoons of sugar, and lemon juice until completely smooth.  Strain the mixture through a fine-mesh sieve set over a bowl.  Taste for sweetness, adding more sugar if necessary.  Discard the seeds and set the coulis aside.
  3. In a clean bowl of a food processor, puree the cream cheese, sugar, salt, vanilla, and eggs until completely smooth.  Spoon three tablespoons of the cream cheese mixture into each cupcake liner on top of the cookie.  Dot a 1/2 teaspoon of raspberry coulis (total) in a few dots over the cheesecake filling.  Use a toothpick or wooden skewer to lightly swirl the raspberry coulis to create a marbled effect.

Bake the cheesecakes until the filling is set, about 22 minutes, rotating the pans halfway through baking.  Transfer to a wire rack and cool to room temperature.  Carefully remove the cheesecakes and transfer to a rimmed baking sheet.  Refrigerate for at least 4 hours before serving.  Enjoy!Moist cream cheese muffins studded with fresh berry chunks.
Sejak saya cuba membuat cheese cake mini....saya sudah kerap membuatnya lagi kerana rasanya sama macam cheese cake biasa tapi ia lebih murah. mudah dan cukup senang untuk dihidang. Resipi ini adalah resipi cheese cake biasa yang dibuat dengan menggunakan acuan muffin. Untuk kali ini saya masukkan bluberry cloutis serta dihias seperti swirl...hemmmmmmmm..memang heavenly sedap.

Next Post - Potato Beef Cake / Bergedil Daging

Saturday, August 25, 2012


Quite often we heard people claimed that their chocolate chips cookies are "the best ever" wow interesting ha...but I do believe that the "best ever" will definitely depends on how you like it. Some love crispy and some love chewy..but what ever it is I love the crispy version...the one like Famous Amos, so when I saw this in Amanda blog I gave a try...OMG I love the texture of the cookies...its...crunchy and crispy...close to Famous Amous cookies. Ever since then it became my favourite chocolate chips cookies and I stick to the recipe. This is really a hit at home and the best cookies for this Raya.

Best Ever Chocolate Chips
1 cup unsalted butter
1 cup brown sugar
1 cup white sugar
1 egg
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
1 1/2 cups chocolate chips

  1. preheat oven to 350 degrees fahrenheit and line baking sheet with parchment paper.
  2. cream sugars and butter in the stand of a mixing bowl until light and fluffy. add egg and vanilla and mix until evenly combined.
  3. add flour, baking soda, salt and cinnamon to mixing bowl and combine.
  4. add chocolate chips and stir by hand until evenly distributed.
  5. drop cookies six to a sheet and baking for 8-12 minutes or until golden brown, rotating halfway through.
  6. let cookies rest for 2-3 minutes on baking sheet before carefully transferring to wire rack
Resipi cokolat chips cookies yang menjadi favourite saya...ranggup dan garing...dan bila makan memang krup..krup...cukup puas hati...hampir sama dengan Famous Amous. Mudah danringkas membuatnya malah ramuanya mudah diingati. Kalau yang sukakan kacang bolehlah masukkan kacang seperti macadamia atau hazel nut. Hemmmm memang mantap.

Next Post - Individual Blueberry Cheese Cake

Tuesday, August 21, 2012


Indulge yourself with this heavenly moist and fudgy chocolate cake - perfect for celebrations birthdays, weddings and festive. This is a steam version and everything about this cake is divine. I made several's easy to put together and the frosting of the cake is easy and fast. It's a hits around my house.

"The BEST chocolate cake EVER - moist rich chocolaty - with amazing chocolate ganache frosting. Trust me this is really the best, most moist, most rich. 

Recipe adapted from -

Best Ever Chocolate Cake - The Steam Version
2 cups all-purpose flour, plus more for pans

1 cup sugar
1 cup good cocoa powder
2 teaspoons baking powder
1/2 teaspoons baking soda
1 teaspoon kosher salt
1 cup warm water
¾  cup vegetable oil
3 extra-large eggs, at room temperature
½ cup condensed milk
1 teaspoon pure vanilla extract

  1. Preheat the steamer F. Prepare you cake pans. I used 8in rounds, you can use rectangle pans or cupcakes or whatever floats your boat!
  2. Sift the flour, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
  3. In another bowl, combine the oil, water and vanilla.
  4. With the mixer on low speed, slowly beat eggs and sugar till fluffy.
  5. Alternately add the dry and wet ingredients. With mixer still on low, add the condensed milk and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans, covered with aluminium foil and steam for 1- 1 ½ hours  until a cake tester comes out clean.
  6. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely

Rasanya ramai yang setuju kalau saya katakan bahawa kek cokolat ini memang hebat. Ramai yang sudah mencubanya berulang kali. Ha..ha...ini kali kedua saya membuat. Menariknya tentang kek ini ialah ianya mudah disediakan. keknya fudgy, moist dan kaya dengan cokolat walaupun hanya menggunakan serbuk koko. berbagai cara boleh digunakan untuk menghiaskan kek ini. Untuk kali ini saya menggunakan cokolat ganache. Memang gandingan yang mantap antara cokolat kek dan cokolat ganache. Boleh juga digunakan buttercream. Memang kek yang tidak boleh ditolak, sesuai untuk sebarang acara.

Next Post - Best Ever Chocolate Chips

Monday, August 20, 2012


Salam everyone, hope you're have a splendid Eid Mubarak, which literally means "Blessed Festival." Eid is a great day of celebration for Muslims. Traditional  celebrations include gathering with friends and family and having a big feast, wearing new clothes, giving each other gifts, decorating their homes and "balik Kampong".

Food items for celebrating include everything from ketupat-rendang, soto  vermicelli in saffron sweet cream, curries, kebab,biriyani and it varies all around the globe. It's joyful event and the central of it has always been fabulous food.

Normally we will lined up the menu from first till the third Eid. Open houses organized by Muslim friends is the best experience in organizing functions at home. Since I do not have parent's my Eid is a simple celebrations with  my kids. No "balik kampung" for us". Ziarah to relatives normally be on the third Eid Mubarak. First and Second Eid are more to Open House for my kids friends and buddy.  Depending on the crowd...the usual menu and favourite has always be Ketupat-Rendang. I made some Soto Ayam (an Indonesia signature) and of course cakes and cookies.

We started the day by waking up early to pray at a mosque, contribute money to the poor, prepare special meals, and small forgiven exercise among the families. It is customary to exchange greetings so house got to be preared for guests and family members.

  So here's are the colourful moment of my 2012 EID MUBARAK

Soto Ayam

Cookies and Cakes
Blessing and Forgiveness
For Album


Sunday, August 19, 2012


Its more than just an Eid wish,
more than a message too.
For it comes with warm and loving thoughts
because it's meant for all my Blogger friends, 

May Allah shower
countless blessing
upon You and Your Family.
Keep me in your prayers.

Stay tune I have more  Hari Raya recipes to share and thanks for all the support shown to patyskitchen.

SELAMAT HARI RAYA dan MAAF ZAHIR BATIN untuk semua kenalan blogger...semoga sinar Idil Fitri ini membawa seribu kerahmatan. Patyskitchen akan tetap bersiaran walaupun Raya kerana dapur patyskitchen tidak pernah tahu erti terus bersama kerana banyak lagi juadah-juadah Raya yang dapat dikongsikan bersama.

Saturday, August 18, 2012


I have this habit...of can't see any berries ...I will grab and store in the fridge..and always ended up looking for new recipe to try. This is one of it.

This light and delicious blueberry cake is quick and easy to make, and it is different from most blueberry cakes because the blueberries are baked inside the cake instead of added as a topping after the cake is baked. This cake also freezes well. Serve blueberry bars warm for dessert with a big dollop of whipped cream or a scoop of vanilla ice cream. Or, serve this tasty cake as a coffee cake with coffee or milk and a generous sprinkling of powdered sugar. 

Blueberry Snack Cake

1/4 cup shortening (I use butter)
1/2 cup granulated sugar
1 egg
1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1 cup blueberries

Cream shortening and sugar until the mixture is very light and creamy. Add the egg and beat well. Sift the dry ingredients or mix them together with a whisk. Add the dry ingredients and milk all at once to the creamed shortening and egg mixture and mix again until everything is well-blended. Stir in the blueberries. Bake in a greased and floured 8-inch square pan at 350°F for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool on a rack, then remove the cake from the pan.
Saya mempunyai satu tabiat...yang pantang tenguk berries...pasti beli dan akhirnya terkial-kial memikir apa yang hendak dibuat dengan berries ini. Resipi ini adalah salah satu daripadanya. Kek ini ringan dan lembao. Cukup sedap kalau dihidangkan dengan krim atau dengan air krim. Sesuai buat sajian atau minum petang.

Next Post - Eid Mubarak Special

Thursday, August 16, 2012


Popular  cookies during Eid Mubarak among Malaysian Bloger. I have book marked these cookies since last year but was unable to do so...and this year I made a try. It's a simple crispy cookies coated with chocolate and breadcrumbs. Love it. Recipe adapted from  adated from Sinar Kehidupan Ku -

Bahan A 

260 gm butter
150 gm gula caster
1 sudu kecil esen vanila
50 gm serbuk badam

Bahan B

300 gm tepung Red Rose (kalau takde ganti tepung gandum pun boleh)
50 gm tepung kastard
50 gm susu tepung
40 gm tepung jagung
Bahan Hiasan
Coklat masakan - cairkan cara double boiler
Sedikit breadcrumb putih - untuk menyalut

Cara- Cara
1.       Pukul bahan A hingga berkrim
2.       Masukkan bahan B dan uli hingga menjadi doh yg lembut
3.       Canai dan terap dengan acuan yg di sukai
4.       Susun dalam loyang dan bakar pada suhu 140C selama 30 minit atau sehingga masak
5.       Sejukkan biskut atas redai
6.       Celup biskut dalam coklat masakan yg telah di cairkan cara double boiler
7.       Golekkan biskut ke dalam breadcrumb
8.       Simpan biskut dalam bekas kedap udara.
Rasanya ramai yang sudah mencuba resipi ini, cuma saya baru sahaja mendapat kesempatan untuk mencubanya. Sedap cookies ni ranggup dan disalut dengan cokalat dan serbuk roti.
Next Post - Blueberry Snack Cake

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