GONG XI GONG XI...CUPCAKES AGAIN

Esok kita raya....raya Gong Xi...Gong Xi..saya baru aje selesai menyiapkan tambahan cupcakes. Menarik kali ini saya cantumkan dua cupcake menjadi 1 figure..cupcake pertama kepala Little chinese boy dan bahagian bawahnya iaitu cupcake yang kedua saya buatkan cheongsam..bila isusun maka nampak seperti keseluruhan little chinese boy. Proses  yang sama juga saya buatkan untuk little chinese girl. Yang lain saya tetap menggunakan simbol CNY cuma untuk kali ini saya tambahkan kipas dan kuda sempena tahun kuda kayu. memang mengasyikkan buat kerja ni dan yang pasti cukup memuaskaan bila ianya terhasil elok.

and to all my Chinese friends and viewer..GONG XI FAT CAI and may this year brings you luck, prosperity, health and safty

CHINESE NEW YEAR....CORPORATE GIFT CUPCAKES

Kata orang musuh jangan dicari rezeki jangan ditolak..berpegang pada itulah..saya mencuba dan memberanikan diri...membuat cupcake ni....Peluang datang depan mata tak kan hendak ditolak..walaupun tidak tahu membuatnya tetapi masih boleh berusaha untuk membuat research dan cari bahan..sokongan..alhamdulillah banyak saya goggle dan ber "youtube" akhir nya jumpa..tutorial yang menunjukkan bagaimana membuat CNY cupcake ini...memang menarik dan ini adalah hasilnya..

To all my Chinese viewers..GONG XI..GONG XI and may the year of horse brings more prosperity, good luck, good health and happiness

SEXY VIOLET CAKE POP

Sebenarnya lama dah berhajat hendak buat Cake Pop ini tetapi tidak kesampaian...alhamdulillah hari menjadilah hajat dihati..buat 50 pcs..untuk majlis kawan..katanya untuk dijadikan berkat dan diletakkan di Candy Buffet Table. Warna tema sweet purple. Saya guna butter kek biasa aje dan dicelup dengan chocolate putih yang saya warnakan dengan candy color purple. Hiasan saya guna manik-manik kek..berbagai jenis.  Sebenarnya mudah membuat cake pop..ini tidak ada resipi khas..cuma menggunakan kek yang dihancurkan..digaul dengan frosting (tidak kira apa jenis pun..boleh guna buttercream mahupun chocolate ganache..gaul sehingga boleh dikepal cantik..sejukkan dalam fridge 1-2 jam...cairkan chocolate putih..disalutkan batang lolipop dengan chocolate putih..untuk menguatkan kek dan sejukkan lagi selamat 15 minit...keluarkan dan salutkan seluruh kek pop dengan chocolate putih dan dihias dengan manik-manik pilihan sendiri. Cukup mudah. Saya sertakan di video..ilmu yang saya pelajari membuat kek pop..ini..dari Youtube..aje....menarik dan hebat.

DEEP AND DARK GANACHE CAKE

Saya masih mencuba mana-mana chocolate cake resipi yang saya jumpa sehingga saya temui yang sesuai dengan saya. Resipi ini adalah salah satu daripadanya. Tidak jauh beza dengan resipi chocolate cake yang lain menggunakan bahan asas seperti minyak sayuran, buttermilk dan kopi panas. Untuk hiasan saya menggunakan ganache biasa dan hiasan besesuaian dengan tema birthday boy.

Deep Dark Ganache Cake

           6 ounces bittersweet chocolate, chopped

           1-1/2 cups hot brewed coffee

           4 eggs

           3 cups sugar

           3/4 cup canola oil

                       2 teaspoons vanilla extract

                       2-1/2 cups all-purpose flour

                       1 cup baking cocoa

                       2 teaspoons baking soda

                       3/4 teaspoon baking powder

                       1-1/4 teaspoons salt

                       1-1/2 cups buttermilk

                                               

GANACHE FROSTING:

                      16 ounces bittersweet chocolate, chopped

                      2 cups heavy whipping cream

                      5 teaspoons light corn syrup

Directions

1. Preheat oven to 325°. Line bottoms of three greased 8-in.-square baking pans with parchment paper; grease paper.
2. Place chocolate in a small bowl. Pour hot coffee over chocolate; stir with a whisk until smooth. Cool slightly.
3. In a large bowl, beat eggs on high speed until lemon-colored. Gradually add sugar, oil, vanilla and chocolate mixture, beating until well blended. In another bowl, mix flour, cocoa, baking soda, baking powder and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition.
4. Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely.
5. For ganache, place chocolate in a large bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth.
6. Let stand at room temperature to cool and thicken slightly, about 45 minutes, stirring occasionally. (Mixture will be very soft, but will thicken when spread onto cake.)
7. Place one cake layer on a serving plate; spread with 1/3 cup ganache. Repeat layers. Top with remaining cake layer. Spread remaining ganache over top and sides of cake. Yield: 24 servings.
8. TWO-LAYERED DEEP & DARK GANACHE CAKE & CUPCAKES: Prepare cake as directed, using twelve paper-lined muffin cups and two greased and parchment-lined 8-in.-square baking pans. Fill muffin cups three-fourths full; bake at 375° for 15-17 minutes or until a toothpick comes out clean. Divide remaining batter between prepared cake pans. Reduce oven setting to 325°; bake cake layers as directed. 

DOUBLE CHOCOLATE CAKE

Kek ini sebenarnya kecil aje tapi saya buat adunan...fillingnya adalah vanilla krim tapi saya letak chocolate ganache biasa aje...saya cuma hendak test keknya aje. Untuk kelembapan kek dimasukkanya mayonis. Seperti kek chocolate yang lain kek ini lembap dan tentu kegemaran peminat chocolate. Resipi adaptasi dari -http://sweetapolita.com/2013/02/vanilla-cream-filled-double-chocolate-cake-for-two/

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Vanilla Cream-Filled Double Chocolate Cake for Two

Yield: One 6-layer, 5-inch round caked from -  adapted - http://sweetapolita.com/2013/02/vanilla-cream-filled-double-chocolate-cake-for-two/

Moist, dark and decadent chocolate chip devil's food cake stacked high and filled with vanilla cream and covered in a rich and super chocolaty glaze . . .

Ingredients

For the Cake:
• 1 stick (115 g) unsalted butter, softened
• 1-1/3 cups (300 g) packed dark brown sugar
• 2 teaspoons (10 ml) pure vanilla extract
• 2 eggs, at room temperature
• 1 cup + 2 tablespoons (145 g) all-purpose flour
• 1/2 cup (60 g) Dutch-process dark cocoa powder
• 3/4 teaspoon (4 g) baking powder
• 3/4 teaspoon (6 g) kosher salt
• 3/4 cup (180 ml) buttermilk, shaken and warm
• 1/4 cup (60 ml) coffee or espresso
• 3 tablespoons (45 ml) mayonnaise
• 1/3 cup premium dark or extra dark chocolate chips
• 3/4 teaspoon baking soda
• 2 teaspoons (10 ml) white vinegar
For the Vanilla Cream Filling:
• 2 tablespoons (30 ml) cold water
• 2 teaspoons (10 ml) unflavoured gelatin (such as Knox brand)
• 1-3/4 cups (420 ml) whipping cream (35-37% fat), cold, divided
• 1/4 cup (30 g) icing sugar
• 1 teaspoon (5 ml) pure vanilla extract
• Pinch of salt
For the Chocolate Glaze:
• 6 oz (180 g) premium dark or extra dark chocolate, chopped
• 1 stick (115 g) unsalted butter
• 1 tablespoon (15 ml) light corn syrup
• Pinch of sea salt (regular salt, if necessary)

Instructions

For the Cake:
1. Preheat oven to 350° F. Butter three 5-inch round cake pans, line with parchment rounds, and dust with flour, tapping out the excess.
2. In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and vanilla on medium-high speed until lighter in color and slightly increased in volume, about 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next.
3. Sift the flour, cocoa powder and baking powder into a medium bowl. Add the salt to the dry ingredients after sifting, and whisk dry ingredients.
4. In a small bowl or measuring cup, combine the coffee and buttermilk. Alternate dry ingredients and buttermilk mixture into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated, then fold mayonnaise into batter with a whisk, until just blended. Fold in chocolate chips. In a small bowl, combine the vinegar and baking soda (it will foam) and quickly add to batter, mixing until just combined.
5. Divide the batter evenly between the prepared pans. If possible, weigh the batter in each cake pan for 275 g each (excluding the pans--you will want to tare the scale each time.) This ensures even layers. Smooth with small offset palette knife, and bake for about 25 minutes, rotating once after 20 minutes. Cake is done when toothpick or skewer comes out clean. Try not to over-bake.
6. Let pans cool on wire rack for 20 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.
For the Vanilla Cream Filling:
7. In a small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup of the cream just to a simmer, then stir into the gelatin mixture. Refrigerate, stirring frequently, until cool but not set, about 8 minutes.
8. In a chilled stainless steel bowl, beat the remaining whipping cream, icing sugar, vanillla and salt until it thickens slightly and soft peaks form. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form (should be thick enough to spread). Keep covered and chilled until ready to use.
For the Chocolate Glaze:
9. Place the chocolate, butter and corn syrup in a medium heatproof bowl over a pot of simmering (not boiling) water. Stir the mixture using a rubber spatula until melted and smooth. Remove from heat and stir in liqueur and salt.
Assembly of the Vanilla Cream-Filled Double Chocolate Cake for Two:
10. Cut your 3 cake layers each once horizontally with a long, serrated knife, so you have a total of 6 layers.
11. Place your first layer face-up on a plate and cover with an even thin layer of the Vanilla Cream Filling, taking it right to the edge. Place another cake layer face-up and spread another layer of the filling on top. Repeat until you come to your final cake layer, which you will place face-down. If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume.
12. Cover the entire cake gently with plastic wrap, and then, once covered, use your hands to carefully ensure the cake is lined up straight. Chill for at least 30 minutes.
13. Pour the warm chocolate glaze all over cake. Dig in.

I saw this in Bee - Rasa Malaysia blog...looks tempting and simple so I made i batch..ha..ha..failing to follow the instruction..I baked the brownie and cake separately....and my cake failed to get the smooth and gorgeous  look..ha..ha..will try again with the exact instruction to get as beautiful as Bee's Cake. Anyway this cake is awesome...an perfect for tea.

Brownie Butter Cake

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Ingredients:

Brownie:

140g (5oz) Dark Chocolate (broken into pieces)

50g (¼ cup) Butter

50g (¼ cup) Brown sugar

1 Egg

35g (¼ cup) All purpose flour

Butter cake:

120g (½ cup) Butter

100g (½ cup) Sugar (I reduced by 1 Tbsp)

2 Eggs

120g (1 cup) All purpose flour

2g (¼ tsp) Baking powder

50ml (3 ½ Tbsp) Fresh milk

Method:

Grease and line a 10cm x 20cm (4×8-in) loaf pan with aluminium foil.

Preheat oven to 180C/350F.

To make brownie, melt chocolate and butter over low heat. Remove and leave to cool slightly. Stir in brown sugar until blended.

Add in egg, mix well. Fold in flour, mix until well combined. Pour batter into prepared pan. Bake in preheated oven for 15 minutes. Remove.

To make butter cake, beat butter with sugar until creamy. Add in eggs, one at a time, beating well after each addition.

Fold in sifted flour and baking powder, alternately add in fresh milk, mix to form batter.

Spread the butter cake batter over brownie, bake in oven at 160C/320F for 25-30 minutes or until cooked.

CHICKEN SOUP FOR THE SOUL

Soup ayam mudah disediakan. Biasanya saya rebus semua kali ini saya tumis dengan sedikit lada hita,..tidak cukup dengan itu saya hidangkan dengan cili oil supaya tidak terlalu mual

Spicy Chicken Soup

500 gm ayam - dipotong kecil

2 biji kentang belah 4

1 batang lobak merah

2 biji tomatobelh4

2 sudu makan rempah sup

1 batang kayu manis, 2 biji bunga lawang, 2 biji pelaga

* 3 ulas bawang putih

* 5 biji bawang merah

* 2 cm halia

Sedikit lada hitam, air, garam & serbuk perasa.

Cara-cara

1. Panaskan minyak dan tumis bahan kisar bersama lada hitam sehingga wangi.
2. Masukkan kayu manis, bunga lawang dan pelaga & tumis sehingga wangi
3. Masukkan serbuk kurma & biarkan hingga naik minyak.
4. Masukkan ayam & gaulkan rata.
5. Tuangkan air bersama lobak merah & kentang. Tutp periuk dan biarkan sehingga mendidih.
6. Akhir sekali perasakan dengan garam & bahan perasa. Angkat setelah kentang cukup lembut dan empuk

STRAWBERRY MELTY CHEESE

Satu lagi versi cheese cake meleleh kali ini berperisa strawberry. Bahan dan cara membuatnya sama aje dengan resipi cheese meleleh yang original atau yang biasa..saya cuma tambah 1 sdb pes strawberry.

Melty Strawberry Cheese Cake

100g tepung hongkong (kalau takde boleh guna tepung gandum)*

60g tepung jagung*

1 sudu kecil baking powder*

1 sudu besar ovalette
1 sdb pes strawberry

100g gula kastor

4 biji telur

2 biji kuning telur

50ml air sejuk (air dari peti sejuk)

75g mentega cair

Cara:

Ayakkan dahulu bahan yang bertanda*

Mixkan semua bahan di atas kecuali mentega cair.

Pukul sampai gebu baru masukkan mentega cair.Sebatikan.
Masukkan pes strawberry

Bakar dalam oven pada suhu 150'C selama 45 minit.

Untuk Cream:

250g cream cheese

120g susu pekat manis

50ml UHT Whipping cream

*Mix semua bahan dia tas hingga sebati,adunan ini memang cair

Untuk hiasan:

1 buku (250g) cheddar cheese,diparut

Cara penyediaan:

Kek yang masak tadi sejukkan dulu kemudian bahagi pada 2 keeping,tuangkan cream cheese

di atas kepingan pertama.Lapiskan dengan kek,tuang semua baki cream cheese tadi.

Parutkan cheddar cheese di atas kek.

© PATYSKITCHEN. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write 

PA-JEON KOREAN TRADITIONAL SAVOURY PANCAKE

Sesekali ubah selera sarapan pagi. Pa-jeon adalah lempeng Korea yang selalu dihidangkan sebagai sarapan pagi. Kalau dilihat pada bahan lebih kurang cucoq udang kita cuma ianya disediakan secara lempeng. Banyak menggunakan daun bawang dan kucai dan jika suka boleh diletakan ramuan seafood sedikit. Saya letakkan udng hidup cincang sedikit. Pa-jeon ini disajikan bersama sos kicap saya ubah suaikan sedikit mengikut selera Melayu sengan memasukkan hirisan cili padi.

Shrimp Chives Pa-jeon

2 cups all-purpose flour

2 eggs, lightly beaten

1 tablespoon canola or other neutral oil, more as needed

1 1/2 cups water

5 scallions, green parts only, cut into 3-inch lengths and sliced lengthwise

20 chives or 5 chopped scallions

1 medium carrot, julienned

1 small yellow or green squash, trimmed and julienned

100 g fresh shrimp chopped

1 tablespoon rice or white vinegar

1 teaspoon sesame oil

1 teaspoon hot pepper oil

3 - 4 tablespoons soy sauce

1 teaspoon sugar

In a medium bowl, mix the flour, eggs and oil with the water until a smooth batter is formed. Stir in the scallion greens, chives, carrots, squash and shrimps.

Heat the oil in an 8- inch nonstick skillet over medium-high heat. Ladle in about a quarter of the batter and spread it out evenly into a circle. If the batter seems too thick you can thin it with a little more water for the next ones. Turn the heat down to medium and cook until the bottom is browned, about 3 minutes, then flip and cook for another 2 minutes. Repeat with the remaining batter.  As the pancakes are finished you can drain the on paper towels, and place in a warm oven to keep hot.

Make the dipping sauce by mixing together the vinegar, sesame oil, hot pepper oil, soy sauce and sugar.

Cut pancakes into small triangles and serve with dipping sauce.