Old Fashion Lemon Buttermilk Cake

Salam bersiaran,

Minggu ni tak sempat nak menghapdet blog ni sebab sibuk dengan presentation sebelum cuti easter hujung minggu ni and at the same time my mom dah nak balik Malaysia, maka sibuk jugaklah memenuhi undangan kengkawan kat sini yang nak ajak2 makan2 kat rumah sebelum dia balik.

Nampaknya minggu depan ni ah kak akan kesunyian sangat2, sebab my mom dah balik Malaysia and at the same day hubby pun nak gi outstation seminggu, urgh..dugaan betul. Sambil nak update blog ni pun mata dah rasa berat dengan airmata....hihi..mode: tangkap leleh sikit.

Neway, tak mo sedih2, meh citer pasal resipi ni. Actually buat kek ni sebab nak menyelamatkan buttermilk yang dah nak expired. Nak buat Red Velvet memang agak malas, jadi kita jalan2 lah cari resipi kek yang guna buttermilk dan tersinggah kat blog minah salleh NI.

Cara dia menulis tentang kesedapan kek ni memang tersangatlah marbeles kan. Ah kak pulak memang jenis yang senang terpengaruh. Btw, kek ni memang tersangat moist dan gabungan lemon tu memang menambah aroma dan perisa pada kek ni. Ok, jom kita tengok resipi.

Old Fashion Buttermilk Lemon Cake

Sumber : Bakingandbooks.com

Ingredients :-

1 cup unsalted butter, at room temperature

2 cups granulated sugar

4 large eggs, at room temperature

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

Grated zest of 2 large lemons

Juice of 1 large lemon (about 2 1/2 tablespoons)

For the Glaze:

2 cups confectioners sugar

Juice of 1 large lemon (about 2 1/2 tablespoons)

Method :

1. Preheat oven to 325 degrees F. Great a 10-inch Bundt pan and set aside. Using a wooden spoon, or the paddle attachment of an electric mixer, cream the butter and sugar together in a large bowl until fluffy and pale. 

2. Add the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl.

Sift the flour, baking soda, and salt into a small bowl. 

3. Add the flour mixture to the creamed mixture in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the dry ingredients. Don’t overmix; just fold gently until the batter looks well blended. Fold in the lemon zest and juice. (The batter may appear curdled with the addition of the lemon juice – don’t worry!)

4. Scrape the batter into the prepared pan, smoothing the top with a rubber spatula. Bake the cake for 1 hour to 1 hour and 15 minutes, or until a tester inserted into the center comes out clean, and the cake has begun to pull away from the sides of the pan. Transfer the pan to a wire rack and cool for 10 minutes. Meanwhile, prepare the glaze.

5. For the glaze: in a medium bowl add the lemon juice to the 2 cups of confectioners sugar, mixing vigorously to get rid of any lumps of sugar. If the glaze isn’t thick enough to coat the cake, add more sugar 1 tablespoon at a time, mixing well between additions. The glaze should be thick but pourable.

6. Invert cake onto a wire rack set over a baking sheet. Spoon the glaze over hot cake and allow to cool completely before cutting. Best the day it is made, it will keep fairly well, in an airtight container at room temperature, for up to 3 days.

Kek Lumut Derhaka

Salam bersiaran,

Hari ni lambat sikit bersiaran sebab sambil nak menaip resipi ni sibuk jugak nak menaip assignment hihi........Ok, just a quick update, kek lumut ni buat semalam untuk bawak ke rumah Kak Zetty as buah tangan. Tq to Kak Zetty and abg Asharaf for the hospitality given to my mom and us. Macam2 kak Zetty masak tapi sebab kitorang sampai pun dah lewat, tak larat nak makan banyak2.

Btw, kek lumut ni kira menderhaka sikit sebab kalau ikut resipi asal kaler lumutnya mestilah hijau kan tapi sebab kaler hijau dah habis, kita pakai je kaler merah tapi disebabkan penggunaan tepung biskut marie dan horlick tu menjadikan campuran warna tu tak naik sebab tepung2 tu dah sedia ada kaler cream tapi rasa memang marbeles, ala2 kek lapis dan tekstur kek memang gebus. Sayang tak dapat nak ambik gambar kek yang dah di potong sebab nak bagi kat orang kan, takkan nak potong siap2, tak gitew?

Resipi ni kalau tak silap asalnya dari dapur Dayang Jack tapi dah berjalan merata, so yang ni kita tengok kat blog Yati.

Kek Lumut

Sumber : Yati @ Sinar Kehidupanku

Bahan-bahan ( loyang 7 " x 7 ")

1 cawan tepung gandum (diayak) - (I used tepung biskut marie so bila letak kaler tak berapa naik)

1 cawan horlicks

3/4 cawan gula halus

250 g mentega

4 biji telur A

pewarna hijau secukupnya (I used light red colour - but looks brown in  the pics)

4 sudu besar seri kaya

1/4 cawan susu pekat manis

1 sk esen vanilla

Cara-cara :

Sediakan pengukus. Didihkan air. Griskan Loyang dgn mentega dan taburkan dgn sedikit tepung.

Pukul mentega bersama gula halus hingga kembang dan berkrim. Gunakan kelajuan maksima.

Masukkan telur sebiji dan pukul hingga sebati (guna speed sederhana). Kemudian, masukkan lagi sebiji telur dan pukul lagi. Ulangi proses ini sehingga habis.

Masukkan susu dan serikaya. Ratakan.

Masukkan tepung sedikit demi sedikit diselangselikan dgn horlicks dan gaulkan sebati.

Masukkan pewarna hijau dan esen vanilla. Sebatikan.

Tuangkan adunan ke dalam Loyang dan tutupkan dgn kertas foil.

Kukuskan selama 2 jam 30 minit. (tambah air panas jika hampir kering)

Kacang Salut Tepung

Salam bersiaran,

Hihi..minggu ni agak sibuk sikit sebab ada banyak event yang nak dijayakan dan minggu depan ni umi dah nak balik Malaysia :(, maka sibuklah ah kak nak bawak umi berjalan, shopping2 sikit sebelum balik.

Oleh yang demikian, kita share resipi tertangguh je lah hari ni ya. Kali ni kita buat kacang salut tepung. Actually teringin nak makan kacang ni masa jalan2 kat area London Eye hari tu, ternampak ada orang jual kacang ni, tu yang terus menjadi tu.

Neway, kacang ni pun memag sedap di buat kudap2, tak pun boleh ler buat jamu tetamu masa nak raya nanti. Ok, resipi pun sendiri punya je tapi kalau ada tersama dengan mana2 pihak, mintak halal ye.

Kacang Salut Tepung

Bahan Binaan :-

1 bungkus kacang tanah @ 500 g sebungkus 

1 sudu besar jintan - di kisar halus

1 sudu besar jintan putih - dikisar halus

1 biji telur

secubit garam

 2 sudu besar gula (Boleh lebihkan kalau nak manis)

1/4 cawan tepung gandum (Lebihkan kalau adunan masih cair)

Cara Binaan :-

1. Campur semua bahan (kecuali kacang) dalam mangkuk dan gaul sebati.
2. Masukkan kacang dan gaul hingga semua bahan salutan tadi menyalut kulit kacang.
3. Goreng dalam minyak yang panas hingga garing.
4. Angkat dan simpan dalam bekas kedap udara.

Kalau makan kacang ni memang tak boleh berhenti punya. Nak pulak time tengah kering idea buat assignment, rasanya habis kacang sebotol pun idea tak datang2. Ok, selamat mencuba.

Cinnamon Swirl Buttermilk Pound Cake

Salam Jumaat,

Hari ni lambat sikit bersiaran sebab tengah sibuk menyiapkan tempahan kek dan my umi's birthday cake tomorrow. So hari ni kita share resipi tertangguh ya. Oh ya, speaking about this recipe, I am a big fan of pound cake because this kind of cake is simply delicious on it's own and over a cup of coffee..wallah.

As for this recipe that I got from Shirley Blog is a recipe from Tish Boyle. The addition of cinnamon streussal and buttermilk make this cake so soft even for a few days. Love it..love it...love it.

Okie, here goes the recipe.

Cinnamon Swirl Buttermilk Pound Cake

Recipe : (From Tish Boyle's The Cake Book)

Source :  Shirley 

Cinnamon Streusel Swirl

1/2 cup (60g)             All purpose flour

1/3 cup (72g)             Firmly packed light brown sugar

1/4 tsp                        Ground Cinnamon

Pinch of salt

3 tbsp(42g)                Unsalted butter melted

Buttermilk Pound Cake

2 cups (242g)            All purpose flour

1/2 cup (57g)            Cake flour

1 tsp                          Baking powder

1/4tsp                        Baking soda

1/4 tsp                       Salt

1/8 tsp                       Ground cardamom

1cup (227g)              Unsalted butter, softened

2 cups (400g)            Castor sugar (I used 340g)

3 large                       Eggs

2 tsp                          Vanilla Extract

1 tsp                          Finely grated orange zest

1cup (240ml)            Butter Milk

Method :

1. Preheat oven to 170C / 325F. If using a bundt pan, grease the inside of a 10inch bundt pan with butter  and dust it with flour. I used a loaf pan and lined it with baking paper.

2. In a small bowl, whisk together the dry ingredients of the Cinnamon swirl. Add the melted butter and stir until blended and crumbly.

3. Sift together the flours, baking powder, baking soda, salt and cardamom into a medium bowl. Whisk to combine and set aside.

4. Using a paddle attachment, cream butter for 2 mins at medium speed in a mixer until very creamy. (2mins) Gradually add in the sugar and continue beating at medium high speed until pale and light. (4mins)

5. At medium speed, add in eggs one at a time and mix to incorporate eggs well.

6. Add vanilla extract and orange zest. Add in the flour in 3 portions, alternating it with milk (2 additions). Mix until just combined.

7. Scrape half of the batter into the prepared pan and smooth it into an even layer. Sprinkle the streusel mixture evenly over the batter. Scrape the remaining batter on top and smooth it into an even layer.

8. Bake the cake for 65 to 75mins, until the cake tester inserted into the center comes out clean.

9. Cool the cake for 15 mins before turing out the cake to cool completely.

Yums..yums..yums...I will never had enough of this. Will definitely bake this again.

Basic Pizza

Salam bersiaran,

Hm...hari ni rasa macam nak makan pizza pulak. Kat sini kalau teringin nak makan pizza kat pizza hut tu cuma boleh makan vege pizza je dan salad servingnya pun lain dari Pizza Hut kat Malaysia nun. Kalau nak makan pizza yang berdaging bagai, boleh beli kat kedai Pakistan atau Turki.

Tapi memandangkan nak keluar rumah setakat nak makan pizza tu amatlah tak berbaloi dengan cuaca yang sejuk beku ni, maka baiklah kita buat je sendiri. Lagipun dalam buku ajaib ku itu (The Big Book of Baking) ada resipi basic pizza. Kalau tengokkan bahannya tak lah susah mana cuma nak menguli tu je kena kerja kuat sikit. Tapi rasanya kalau ada Bread Machine lebih mudah. Neway, jom tengok resipi.

Basic Pizza Dough
Source : The Big Book of Baking

Ingredients:-

175 g plain flour, plus extra for dusting
1 tsp salt
1 tsp dried yeast
1 tbsp olive oil, plus extra for brushing and drizzling
6 tbsp lukewarm water

Topping
175 ml ready made pizza sauce or 350 g tomatoes, peeled and halved
1 pc milky mozarella (optional)
1 tsp dried oregano
salt and pepper
Grated mozarella and cheddar
chopped pineapple, tomatoes and mushroom (optional)
Chicken ham / minced meat (optional)

Method :-

1. Sift the flour and salt together into a bowl and stir in the yeast.
2. Make a well in the centre and pour in the oil and lukewarm water.
3. Stir well with a wooden spoon until the dough begins to come together, then knead with your hands until it leaves the side of the bowl.
4. Turn out onto a lightly floured surface and knead well for 5 - 10 minutes, until smooth and elastic.
5. Brush a bowl with oil. Shape the dough into a ball, put in the bowl and cover with a damp tea towel. Leave to rise in a warm place for 1 hour, until the dough has doubled in volume.
6. Brush the baking tray with oil. Turn out the dough onto a lightly floured surface, knock back with your fist and knead for 1 minute.
7. Roll out the dough to a 10 inch round. Place on the prepared baking tray and push the edge slightly all round. Cover the baking tray with a damp tea towel and leave to rise in a warm place for 10 minutes.
8. Preheat the oven to 200C or gas mark 6. Spread the pizza sauce over the base of the pizza almost to the edge. Sprinkle all the topping on the pizza sauce evenly. Bake in the preheated oven for 15-20 minutes, until the crust is golden brown and crisp.
9. Brush the crust with olive oil and serve immediately.

Okie, this is basically a version of thin crust pizza. The dough is just nice and the best thing is bila buat sendiri ni kita boleh letak segala macam topping yang kita nak. Selamat mencuba.

The Best Double Chocolate Brownies

Salam bersiaran,

Sejak dua menjak ni mandom pulak nak menhapdet blog ni. Lagipun, minggu ni agak sibuk sebab bawak umi gi berjalan2. Ye lah, lagi 2 minggu umi dah nak balik tapi ah kak ni pulak tengah sibuk ngan assignment, so nak keluar memang payah sikit, tambahan pulak last week en hubby pun tak de kat rumah.

This week semua orang dah ada kat rumah so boleh lah curi masa sikit keluar berjalan sebab ada orang nak tolong tengokkan bebudak kat rumah.

Anyway, brownies ni buat sabtu lepas untuk buat bekal masa gi Legoland. So far, dah macam2 resipi di cuba, rasanya resipi ni yang paling kena dengan tekak.

The cake texture is so soft, chewy and chocolaty. The added walnut make it a lil bit crunchy, memang just nice. My mom yang bukan peminat kek2 yang bercoklat ni pun duk craving for it until the next day . 

Resipi ni as usual from The Big Book of Baking. Jom tengok.

Double Chocolate Brownies
Source : The Big Book of Baking

Ingredients :-

115 g butter, plus extra for greasing
115 g plain chocolate, broken into pieces
300 g caster sugar (Boleh kurangkan)
pinch of salt
1 tsp vanilla extract
2 large eggs
140 g plain flour
2 tbsp cocoa powder
100g white chocolate chips ( I change to chopped walnut)

Fudge Sauce :-
4 tbsp butter
225 g caster sugar
150 ml milk
250 ml double cream
225 g golden syrup
200 g plain chocolate, chopped.

Method :-

1. Preheat the oven to 180C or Gas Mark 4. Grease a 7 inch cake tin and line the base with baking paper.
2. Place the butter and chocolate in a small heatproof bowl set over a saucepan of gently simmering water until melted. Stir until smooth. Leave to cool slightly.
3. Stir in the sugar, salt and vanilla extract. Add the eggs, one at a time and stir until blended.
4. Sift the flour and cocoa powder into the mixture and beat until smooth.
5. Stir in the chocolate chips, then pour the mixture into the prepared tin.
6. Bake in the preheated oven for 30-40 minutes. Leave to cool slightly while preparing the sauce.

Fudge Sauce Method :-

1. Place the butter, sugar, milk, cream and golden syrup in a small saucepan and heat gently until the sugar has dissolved.
2. Bring to the boil and stir for 10 minutes, or until the mixture is caramel-coloured.
3. Remove from the heat and add the chocolate. Stir until smooth.
4. Spread over the cool brownies.

Cinnamon Rolls

Salam barakah wal jumaah,

Ewah...hmm...hari ni tekak ni masih terasa-rasa nak makan cinnamon, dah macam orang mengidam pulak. Nak buat apple pie, baru je beli apple dah habis kena ngap ngan bebudak ni. So belek punya belek resipi, jumpa resipi ni.

Again, resipi ni dari The Big Book of Baking. Alhamdulillah, dah hampir 1/4 resipi dalam buku ni yang di cuba dan semuanya menjadi dengan rupa dan rasa yang sedap. 

Yelah, kengkadang resipi dalam buku resipi ni bukan semua nak menjadi sebab tak pernah tengok orang lain cuba kan but this book so far belum mengecewakan lagi. Tak sia2 bayar £5 hihi..

Ok, jom tengok resipi.

Ingredients :-

Dough
350 g self raising flour
pinch of salt
2 table spoon caster sugar
1 teaspoon ground cinnamon
100 g butter melted
2 egg yolks
200 ml milk plus extra for glazing

Filling
1 teaspoon ground cinnamon
some chopped walnut (I put this)
55 g soft light brown sugar
2 tablespoon caster sugar
1 tablespoon butter, melted

Icing
125g icing sugar, sifted (I reduced to 90 g only)
2 tablespoon cream cheese softened
1 tablespoon butter, softened
about 2 tablespoon boiling water
1 teaspoon vanilla extract

Method :
Dough
1. Preheat the oven to 180C or gas mark 4. Grease an 8 inch cake tin and line the base with baking paper.
2. Mix the flour, salt, caster sugar and cinnamon in a large bowl.
3. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough.
4. Turn out onto a large piece of baking paper lightly sprinkle with flour and roll out a rectangle measuring 30x25 cm.
5. For the filling : Mix all the ingredients, spread evenly over the dough and roll up, swiss roll style to form a log.
6. Using a sharp knife, cut the dough into 8 even sized slices and pack into the prepared tin.
7. Brush gently with extra milk and bake in the preheated oven for 30-35 minutes or until golden brown.
8. Remove from the oven and leave to cool for 5 minutes before removing from the tin.
9. For the Icing: Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour the water and stir to mix. Stir in the vanilla extract. Drizzle over the roll.

Hmm..walaupun nampak macam banyak bahan nak disediakan dan banyak step nak kena buat tapi sebenarnya it is so simple, tak sampai berjam2  pun nak buat. The taste is just nice, not too sweet even though the icing is a lil bit sweet but it just compliment the whole thing and I put walnut in the filling so it is crunchy to bite and the dough is just soft.

Overall, memang puas hati lah. I even bought to school for my classmate and it's gone in a second. They like the taste being an American, Russian and Columbian..hihi..

 Selamat mencuba.

Tart Nenas

Salam Aidilfitri....eh...hihi...awal pulak raya tahun ni ye.

Hari ni rasa macam nak makan kuih raya pulak. Lagi pun saja je nak mencuba resipi2 kuih raya yang kena ngan tekak so nanti nak dekat raya tak ler kelam kabut. Maklumlah, duduk kat perantauan ni, nak kuih raya kenalah buat sendiri, kalau kat Malaysia memang main order je.

Nak pulak kuih tart ni yang nampak macam senang nak buat tapi renyah jugak. Dari proses nak buat jem sampai lernak jadi biskut macam ni.

Anyway, kali ni kita cuba resipi dari dapur Mat Gebu dulu. Esok2 kalau datang angin rajin lagi, kita cuba lak resipi lain.


Tapi memula sekali kita kena buat jem dia dulu. Jem ni resipi sendiri je.

Bahan binaan jem :-


2 biji nenas masak
2 cawan gula (Ikut suka nak manis atau kurang dan bergantung pada kemanisan nenas jugak)
Sehelai kain kasa


Cara Binaan Jem :-


1. Kopek nenas dan parut.
2. Masukkan nenas yang telah diparut (sedikit demi sedikit) ke dalam kain kasa tadi dan perah air nenas hingga kering.
3. Campurkan parutan nenas yang telah diperah tadi dengan gula ke dalam periuk dan masak hingga pekat.
4. Angkat dan ketepikan.

Tart Nenas
Sumber : Mat Gebu

Bahan Binaan Doh :-

230 gram mentega berkualiti tinggi  

400 gram tepung gandum*

40 gram tepung kastard*(*disatukan dan diayak)

50 gram gula aising

2 kuning telur

1 camca teh esen vanilla

Inti nenas secukupnya, digentel sebesar duit 5 sen

Kuning telur untuk disapu

Cara Binaan :-

1. Putar mentega dan gula aising hingga sebati. Masukkan kuning telur dan esen vanilla. Putar rata. Perlahankan kelajuan, masukkan tepung sedikit demi sedikit hingga menjadi doh yang lembut. Mati kan mixer, ratakan adunan, dan tutup dengan tuala dapur bersih yang telah dilembapkan.

2. Isi sedikit doh tadi dalam acuan tekan yang dipasang muncung tat gulung. Picit panjang hingga habis. Letak inti tadi dan gulung kemas2. Alih ke dalam dulang pembakar, buat hingga siap.

3. Sapu kuning telur atas tat gulung tadi dan bakar dalam oven yang telah dipanaskan pada suhu 175C selama 20 - 25 minit atau hingga kuning keemasan. Keluarkan tat dari oven dan biar 2-3 minit dalam loyang pembakar.

4. Alih atas jaringan dan biar sejuk, simpan dalam bekas kedap udara.

Ok, dah siap. For me kulit tart ni just nice, tak terlalu rapuh atau keras. Rasa memang kena dah dengan tekak dan penggunaan tepung kastard menyebabkan kaler dohnya nampak cantik. 

Next time kita cuba resipi yang lain pulak. Selamat mencuba.