MY CAKES: ROTI JOHN SARDIN

Wednesday, August 27, 2008

ROTI JOHN SARDIN

Bahan-Bahannya..

* Roti john 3 buku.
* Sardin (1 ekor ikan shj), 2 biji telur, 1 biji bawang, daun bawang (jika ada).

* Gaulkan telur, sardin, bawang, daun bawang, letakkan atas roti.
* Sapukan sedikit minyak atas kuali, dan goreng hingga masak.
* Setelah masak, sapukan mayonis dan sos cili diatas roti.
* Potong dan sedia untuk di makan..

Happy Cookin'

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Resepi brownies untuk Lin di Moscow

Resepi ini khas untuk Lin (minta chocolate cake, tapi bagi brownies pula ye..) Tapi brownies ni memang sedap... moist brownies... hope you like it. Anak-anak saya memang suka!

Bahan-bahannya :

680gm cooking chocolate
225gm butter

6 biji telur / eggs (300gm)
400 gm gula / sugar
1 tbsp vanila

210 gm tepung
1 tsp baking powder
1/4 tsp salt / garam

80 - 100 gm walnut / almond

Caranya :

Panaskan oven 180 C. Biarkan (dlm 20min sementara persediaan membancuh brownies).

Cairkan coklat dan butter (double boil). Setelah cair, ketepikan.

Ayakkan tepung, baking powder dan garam. (Kalau boleh ayakkan 2 kali supaya tepung lebih ringan dan kek menjadi). Ketepikan.

Putarkan telur dan gula dalam satu mangkuk yang besar sehingga kembang (gunakan mixer), setelah kembang masukkan coklat cair tadi dan perisa vanila, kacau gunakan sudip pula (jangan pukul), masukkan tepung yang telah di ayak tadi; kacau guna sudip juga.

Setelah sebati (jangan kacau lama sangat), masukkan dalam tin membakar (9 / 10 in), taburkan kacang di atas adunan. Bakar 40 - 60 min (bergantung pada jenis oven).

Setelah masak, biarkan sejuk sebelum di potong. Simpan dalam peti sejuk (potong dahulu sebelum di simpan supaya senang di makan).

SELAMAT MENCUBA!! Sorry tak de gambar! Nanti bila saya buat lagi saya poskan gambar...

18 TIME SAVING TIPS FOR BAKING CAKES AND COOKIES

1. Add a pinch of baking powder to powdered sugar homemade icing. It will help it stay moist and not crack.

2. If you have time, freeze the layers of your cake before frosting. It makes your frosting job much easier and no crumbs.

3. Frosting will look more professional if you first frost with a thin layer and let it set. Then apply a second coat of frosting.

4. After adding batter to your cake pans, tip slightly from side to side to level the dough and put a little on the sides of the pan. When the cake rises, it will make a flatter layer.

5. Form drop cookies by dropping them on a cookie sheet and then press them with the bottom of a water glass dipped in sugar.

6. Preserve the creamy texture of frozen cheesecake by thawing it in the refrigerator for 12 hours.

7. Dip your cookie cutter in slightly warm salad oil for a cleaner cut.

8. Quick frosting can be made by adding a little chocolate syrup to prepared whipped topping. (Cool whip type)

9. Sprinkle powdered sugar on each layer of your cake before filling or frosting. This will keep the filling from soaking through the cake.

10. Uncooked spaghetti is great to use instead of toothpicks for holding a cake together while waiting for the icing to set.

11. Uncooked spaghetti works well to light birthday candles.

12. Substitute two egg whites stiffly beaten for each whole egg in a recipe for lower cholesterol.

13. Add a pinch of salt to the sugar and your icing won't become grainy.

14. Use cocoa instead of flour to "flour" your baking pans so your cakes and cookies won't have that floury look.

15. Trace the bottom of your baking pan onto waxed paper and cut it out. Use this in the bottom of the pan and grease the sides like normal. When the cake is done, it comes out easily and the paper can be removed while the cake is still warm.

16. Roll the dough directly onto a greased and floured cookie sheet, cut the cookies out then pick up the scrap for thinner crispier dough.

17. Cookies wills stay moist if a slice of bread is placed in the cookie jar.

18. A pinch of salt added to chocolate dishes enhances the flavor.

MY CAKES

Wednesday, August 27, 2008

ROTI JOHN SARDIN

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MY FIRST CAKE

1st cheese cake

Cheese cake baking hints

BISKUT RAYA 2008

SUJI BRUNEI - RM18 / 36 biji

GAJUS TURKISH : RM27 / 50 pcs

BALQIS : RM28 / 50 biji

BISKUT ZIG ZAG : RM28 / 50 biji

CHOCOLATE PARADISE : RM28 / 50 biji

TAT BUNGA : RM 25 / 48 biji

TAT GULUNG : RM26 / 45 biji

Resepi brownies untuk Lin di Moscow

18 TIME SAVING TIPS FOR BAKING CAKES AND COOKIES