Sunday, January 13, 2019

White soft bread

Image may contain: food

Easy Perfect Bread

320 gm japanese bread flour
32 g sugar
5g salt
140ml cold water
100ml cold fresh milk
6gm instant yeast
32gm butter

Mix all ingredient to form smooth and elastic dough
Let it prove until doubles its size
Divide the dough in 3 part into 200 gm each, let them rest in 10 minutes.
Flatten the dough into rounds.
Let them prove again  between 45-60 minutes
Brush with egg wash
Bake it at 180Cfor 25-30 minutes, serve.

Adapted from, @nurul pan, @maryamliyana 

Saturday, January 5, 2019

Pandan Layer Cake


Sponge Cake

200 g  cake flour /super fine
1 tsp baking powder
6 eggs (A)
15 g ovalete
80 g oil / melted butter
1 tsp pandan paste
180 g caster sugar

sponge cake
Whisk up all  ingredients except melted butter/oil until almost stiff, add in pandan paste and continue to beat. When mixture is stiff, add in melted butter/oil use a spatula to stir well.
Grease and line the tin. Bake the sponge at 150-degree for 45 minutes.

Pandan Custard
1000 ml pandan juice
600 g coconut milk/ fresh milk
2 Tbsp jelly powder
90 g  custad flour/ hong kwee flour
200 g sugar
1 tsp pandan paste

 pandan kaya
Put all ingredients into a heavy saucepan and cook over medium heat. Stir constantly using a hand whisk to prevent sticking. Do not overcook. Turn off the flame when mixture thickens.

Roti canai ke..roti telur?

Home is where the  cafe or kedai mamak is..Have a productive day peeps!

Super duper moist Brownies.....

No words can say..CONFIRM SEDAP!


400 gm coklat kompound - potong kasar
150 gm mentega
100 gm gula perang
100 gm gula kastor
4 biji telur
1 sdk perasa vanila
100 gm tepung naik sendiri*
30 gm serbuk koko* - *satukan dan ayak

1. Dalam mangkuk stainless steel, satukan coklat kompound dan mentega. Cairkan adunan dengan kaedah 'double boiler'. Tutup api dan angkat.
2. Dalam mangkuk lain, satukan pula gula perang, gula kastor, telur dan perasa vanila, gaul sebati.
3. Tuang dalam mangkuk adunan coklat dan gaul sehingga kesemua adunan rata dan sebati.
4. Masuk sedikit demi sedikit adunan tepung dan gaul rata.
5. Sediakan loyang bersaiz 10 x 10 inci, lapik kertas minyak dengan melebihkan sehingga paras ketinggian loyang. Ini supaya senang untuk ditarik keluar dari loyang dan oles sedikit mentega.
6. Tuang dalam loyang dan ratakan.
7. Bakar dalam oven yang telah dipanaskan dengan suhu 160C selama 30 minit atau mengikut kesesuaian oven masing-masing.
8. Tutup suis oven, biarkan brownies dalam oven dengan pintu terbuka selama lebih kurang 15 minit.
9. Keluarkan dan potong mengikut pilihan anda.

Nota :-
- Jika mahu buat separuh adunan gunakan loyang bersaiz 8 x 8 inci.
- Boleh juga guna tepung gandum cuma tambahkan 1/2 sdk serbuk penaik.
- Gunakan mentega dan coklat kompound yang bermutu tinggi untuk mendapatkan rasa yang lebih sedap.
- Boleh juga ditambah kekacang 100 gm jika suka.

Adapted from; juicy cafe

Rose pistachio cake

...... Better late than never! my blog have been sleeping almost one year...
and here i love to  share One of my favorite  recipe..
I have not baked this cake for like a year now.. while blog hopping i saw this cake in azalitaziz blog and what  did i do??? Try and bake  it again. One of my cake ..mmm i likeeeee. But this time use coconut chai  recipe instead of the original pistachio cake.. and the result was superb!

Coconut Chai Cake with Coconut Buttercream
Makes: 1 three-layered 6 inch cake

Coconut Chai Cake:
185 g unsalted butter, at room temperature
1 1/3 cup granulated sugar
3 eggs
2-1/4 cup flour
1-1/2 tsp baking powder
3/4 tsp salt
3/4 cup unsweetened shredded coconut
200 ml coconut milk
100 ml milk
2 chai teabags (~2 tbsp chai tea leaves)

Coconut Buttercream:
227g (1 cup) butter, at room temperature
3 cups icing sugar
3 tbsp coconut milk

1. Preheat oven to 350°F and grease the 6-inch cake pans.
2. Over medium heat, let the two chai tea bags steep in the milk. Once milk comes to a light boil, remove from heat and let tea bags steep for 5-10 minutes. Once milk has cooled down, combine the milk with the coconut milk.
3. In a stand mixer with a paddle attachment, cream the butter and sugar together. Gradually add in the eggs, one at a time.
4. In a separate bowl, whisk to combine flour, baking powder, shredded coconut and salt.
5. Add half of the dry ingredients to the butter-sugar mixture and mix on slow to combine.
6. Pour in the milk and coconut milk and add in the remaining of the dry ingredients. Mix until combined.
7. Divide the mixture evenly among the three prepared cake pans and bake for 33-35 minutes. Check for doneness by using a toothpick. If the toothpick comes out clean, you’re good to go! You can also test for doneness by gently pressing your finger on the cake — it should spring back up.
8. For the icing, using a stand mixer with a paddle attachment cream the butter until mixture is pale in colour and fluffy. Add the icing sugar, one cup at a time and alternating between adding the icing sugar and coconut milk, beat until light and fluffy. Add more coconut milk, 1 Tbsp at a time if buttercream is too thick.

Adapted from;

Sambal telur

A quick and simple dished for the family!

tumis chili blend,  kasi garing 
add onion and garlic
till naik minyak
add sos cili, sugar, salt..
masuk telur rebus. 

Tuesday, January 24, 2017

Uskumru...Grilled Seabass with Mustard Mayonnaise

This recipe was adapted from my favourite author, a lovely gift from my hubby" Rebecca Seal"..Istanbul from the heart of Turkey"
Salt an Freshly ground black pepper
100 ml mayonnaise
2 heaped tsp mustard ( Djion and english mustard)
2 tsp vinegar

Preheat the grill ..season the fish . Place the fish skin on the grill and cook...then flip. Meanwhile,mix together the mayonnaise, mustards and vinegar. Serve the fish hot with dallop of the sauce.