HOW TO MAKE SWISS BUTTERCREAM

Tedapat banyak jenis buttercream yang boleh kita buat jika ingin menghias kek atau cupcakes. Ada yang hanya menggunakan krimwell, buttercream biasa, Italian Buttercream atau pun Swiss Buttercream. Bergantung kepada selera masing..method yang digunakan adalah berbeza. Italian dan Swiss Buttercream memerlukan gula dan putih telur dimasak. Penting dalam proses ini ialah menjaga suhu adunan. Saya lebih suka menggunakan Swiss Buttercream kerana prosesnya lebih mudah sedikit. Putih telur dan gula dimasak atas double boiler sehingga gula larut. Kemudian bahan dipukul sehingga soft peak dan agak sejuk..baru dimasukkan mentega yang dipotong kube. Adunan dipukul sehingga bekilat dan konsistensinya cantik. Boleh siimpan di alam fridge dan menggunakan bila perlu.

Swiss Buttercream 
Adapted from - http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/

 

Ingredients

10 large, fresh egg whites (300 g) / 10 biji putih telur segar

2-1/2 cups (500 g) sugar / 2 1/2 cawan gula pasir

3 cups (680 g) unsalted butter, cut into cubes and cool, but not cold / 3 cawan mentega dipotong..bukan yang beku tapi sejuk

1 tablespoon + 1 teaspoon (20 ml) pure vanilla extract / esen vanila

pinch of salt / secubit garam

Instructions

Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. / Bersihkan mangkok sebolehnya elak dari bekas yang berminyak

Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot. / Masukkan putih telur dan gula dan kacau cara double boiler sehingga pada suhu 160 F atau sehingga gula larut

With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). / Pukul sehingga menjadi soft peak. Jangan masukkan mentega sehingga adunan sejuk

Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined.Add additional flavours, purees, as desired. / Masukkan mentega dan pukul sehingga adunan nampak berkilat.

Notes

*Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.

**Can freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.

***If buttercream still doesn't have its satiny finish after rewhipping, microwave 1/3 of the buttercream for approximately 10 seconds and add to remaining buttercream in mixer bowl, beating for a few moments to incorporate.

CLASSIC BUTTERMILK PANCAKE

Pancake yang mudah disediakan kalau kita sudah tekocoh-kocoh hendak mengerjar waktu. Menyediakanya cukup mudah dan bahanya pula memang sentiasa ada dalam almai dapur. Saya masukkan sedikit serbuk kayu manis..bagi menambahkan keharumanya. Kalau tidak mempunyai buttermilk jangan bimbang..guna susu secawan dan masukkan satu sudu besar cuka atau air lemon..biarkan seketika.

Sesuai dihidangkan bersama madu dan mentega sejuk...memang enak..kali

CLASSIC BUTTERMILK PANCAKES

INGREDIENTS:

1 cup all purpose flour
2 tablespoons sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk (or 3/4 cup regular milk plus 1 tablespoon vinegar - let sit for 5 minutes)
1 teaspoon vanilla
1 egg
2 tablespoons butter, melted

DIRECTIONS:

1. Combine the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a large mixing bowl.
2. In a small bowl, mix together the buttermilk, vanilla, egg, and melted butter until well combined.
3. Pour the wet ingredients into the dry and whisk together until most of the lumps are gone. Do not overmix.
4. Heat a large skillet over medium heat and spray with cooking spray.
5. Pour 1/4 cup of batter into the skillet and cook until bubbles form on the surface. Flip the pancake and cook until browned on the bottom and the center is done.

EASY CREAM PUFF

Resipi yang mudah dan senang diingati. Cream puff ini sedap dimakan samada berintikan kastad atau pun krim. Untuk jalan mudah saya hanya menggunakan krim putar aje...dan untuk memastikan krim puff ini tidak turun apabila sejuk pastikan puff ini dimasak dengan betul....puff akan menurun jika ia masih basah dan berat.  Sajian yang sesuai untuk minuman petang mahu pun majlis keramian.

Easy Cream Puff

Puff Shell

1 cups water / 1 cawan air

½ cups butter (1 stick) / 1/2 cawan butter

1 cup all-purpose flour / 1 cawan tepung

4 large eggs / 4 biji telor

Custard Cream Filling

¾ cup sugar / 3/4 cawan gula

⅓ cup all-purpose flour / 1/2 cawan tepung

½ teaspoon salt / 1/2 sdt garam

2 cups milk / 2 cawan susu

4 egg yolks, beaten / 4 biji telur dipukul

2 teaspoons vanilla/ 2 sdt vanilla

For the sweetened whip cream:

1 pint whipping cream / 1 pint krim putar

Granulated sugar to taste / gula secukup rasa

Vanilla to taste / sedikit vanilla

Confectioners’ sugar / gula ising

Instructions

For the cream puff shells:

Preheat oven to 400 degrees F. Set aside a large (12 or more) muffin tin, ungreased./ Panaskan ketuhar pada 400 darjah/ Jika menggunakan acuan muffin..oleskan dengan butter tapi kalau menggunakan piping bag alas baking sheet dengan pachment paper.

Bring water and butter to a rolling boil in heavy saucepan. / Renehkan air dengan mentega

Stir in flour over low heat, stirring until mixture forms a ball. / Masukkan tepung

Gaul rata sehingga adunan tidak melekat di periuk

Remove from heat. Stir in eggs, one at a time, beating until dough is a smooth ball./ Alihkan dari api dan masukkan telur yang dikocok tadi....saya menggunakan hand mixer supaya sebati.

Adunan menjadi sebati - lihat texturnya

Using a tablespoon, drop dough into deep muffin tins. This doesn’t have to be an exact measurement, but depending on how big you want your shells to be, my aunt uses generous tablespoons. / Kalau menggunakan beg pipping..masukkan dengan menggunakan samada open star atau round nozzle

Bake shells in 400 degrees F oven for 25 to 35 minutes or until puffed, golden brown and dry. Important that the puffs are dry or they may collapse. Remove from oven and cool completely. The shells can be prepared the day before. Just cover with foil when completely cooled. / Bakar selama 25-35 minit..atau sehingga puff kering. Puff seharus kering supaya ia tidak menurun apabila sejuk.

For the custard cream filling:

1. Mix sugar, flour and salt in saucepan. Stir in milk. Cook over medium heat, stirring constantly. Bring to boil and boil for one minute only.
2. Remove from heat. Stir about half of the mixture into beaten egg yolks.
3. Blend this back into remaining hot mixture in the saucepan. Bring just to a boil.
4. Add vanilla and stir until combined. Remove from heat. Set aside.

For the sweetened whipped cream:

1. Whip your cream using electric beaters and add sugar and vanilla to your liking.
2. Assembling the cream puffs:
3. Cut off shell tops and fill puffs ⅔ full with Custard Cream Filling. Top generously with sweetened whipped cream.
4. Replace top of puff and cover with sifted confectioners’ sugar.

HOW TO FROST CUPCAKES WITH DIFFERENT KIND OF NOZZLES/TIPS

Membuat cupcake memang fun. Jika mempunyai daya kreativiti yang tinggi macam-macam boleh dihasilkan. Hari ini saya hendak berkongsi mengenai hiasan cupcake dengan menggunakan beberapa tips/nozzle yang boleh menolong memperlbagaikan cupcakes anda. Hasil kerja saya simple aje...kerana saya suke yang simple...ha..ha..jom kita lihat

Grass Tips

Wilton 2D

Wilton 1M - Rosette

Petal tips 104 - boleh buat kelopak bunga dan juga bunga Rose

Petal nozzle 104

 Terdapat 9 rangkaian tips dan nozzle. Antaranya ialah 

Round tips are used so frequently it is practical to have a wide variety of sizes on hand. This smooth, round nozzle is an essential in decorating as it can be used for outlining, writing, flooding, line work, stems of flowers, swirls, dots, balls, lacework…and the list goes on! They are even great in large sizes to quickly apply frosting to cupcakes in neat swirls.

Star Tips - Star tips come in two different types – open or closed. They can be used for decorative boarders, star flowers, rosettes, shells and for piping coloured icing onto a 3D sculpted cake; like a bear or car. Like round tips, large star tips can also be used to top cupcakes with mounds of frosting in a number of ways. The beautiful rose swirls on cakes and cupcake are achieved by using a large star tip

Drop Tips - The easiest flower to make with a piping bag, this tip will give you a pretty blossom with just one squeeze of the piping bag…and if you add a slight twist as you pipe, it will give you a different looking blossom with the same tip. The number of openings in the tip is equivalent to the number of petals on the flower.  The post in the centre of the tip creates an empty centre and full, detailed petals.

Petals Tips - Petal tips vary from having a long, tear-drop shaped tip to curved tear-drop shapes and narrow S shapes. They are wide at one end and narrower at the other. They can be used to create petals for roses, carnations, daisies, fan shaped petals and other blossoms.

Leaf Tips - Leaf tips are used to create realistic looking leaves, petals and poinsettias. V-shaped leaf tips, work well for leaves with fine pointed ends. Depending on how you hold and use the nozzle leaves can be plain or ruffled.

Basket Wave - Basket-weave tips are wonderful for woven designs. These decorating tips have a smooth side for making smooth, wide icing stripes and/or a serrated side for making ribbed or textured, wide icing stripes.  This tip is also good for ruffles,  shell-like borders and ribbon effects – not just basket weaves.

Grass and Multi Open - Tips with multiple openings – like two or three holes,  can pipe a number of parallel lines or dots at the one time.  Great for saving time with an intricate design or even for getting music bar lines straight and even.  A special tip in this category pipes bundles of piped lines at a time and is a great effect for hair, fur or grass.

Ruffles a Ribbon Tips -Similar to the petal tip, the ruffle tips are tear-drop shaped nozzles that are thin, curved or keyhole-like. Good for creating ribbons, ruffles and covering cupcakes, they are also useful for boarders, edging, bows and scalloped edges. 

MISCELLANEOUS/SPECIAL TIPS

There are several other tips that are available for various uses.  The bismark tip, for example, is great for filling cupcakes with luscious, oozy centres. Chrysanthemum tips have a U-shaped tip that create long, cupped petals, and there are various other specialty tips that allow very precise, specific designs and decorations to be piped. These specialty tip pipe decorations like, hearts, crosses and trees. they are awesome to have, but compared to the other tips you might like to collect, they won’t be used as often (if you like goopy-centred cupcakes the bismark may actually be over used!)

Untuk memudahkan atas adalah nozzle/tips yang selalu digunakan..dan bagi membantu anda dengan lebih mendalam lagi sila lihat video ini....Harap semua ini dapat membantu

RUFFLES WEDDING CAKE

Pengalaman yang menarik menyiapkan kek ini. Menariknya..kek ini tidak mengambil masa yang lama untuk menyiapkanya. Biasanya wedding kek mengambil 3-4 hari untuk menyiapkannya..yang ini saya cuma mengambil masa sehari sahaja,,,tidak termasuk membakar kek dan menyiapkan bunga hiasannya. Ruffles wedding kek ini merupakan trend wedding kek sekarang ni. Boleh disediakan cara "ombre" atau pun menggunakan satu warna sahaja. Bergantung kepada kreativiti..ruffles boleh dibuat berbagai cara....cara memanjang, melintang,..mahupun kerapan rufflesnya, Kek nampak lebih rustic dan menarik.

Untuk kek ini saya menggunakanbeberapa jenis bunga hiasan..dari stanza lily, briar rose, small tulips dan blossom. Untuk menambah tarikkan pada kek ini saya letakan kelopak bunga mawar. Bagi yang berminat boleh mempelajari cara membuatnya di sini,