Sunday, June 26, 2011

Pembekal Barang Kek dan Biskut

bolehlah kunjungi web ni untuk dapatkan senarai pembekal barang2 kek n biskut:

http://alkiram.net/salam/2008/03/28/alamat-kedai-menjual-barang-barang-kek-biskut-dan-kueh/

Namun, kedai yang selalu aku kunjungi kebelakangan ini adalah di
Yummies Bakery, 22 Jalan Medan Pb 2a, Seksyen 9, Bandar Baru Bangi, 43650 Bangi, Selangor. Yummies juga menganjurkan kelas-kelas masakan setiap minggu dengan harga yang agak murah. Sekiranya berminat bolehlah tengok jadual di sini


Selain itu, aku juga ke Rakan atau Rakanda Semenyih, 18,20,22,22A-G , Jalan semenyih sentral 6, 43500 Semenyih, Malaysia Get Directions.

Bagus - Bakery Supplier

Jika nak dapatkan barang2 buat biskut dan kek, boleh la kunjungi kedai Bagus dan boleh ikuti kelas2 yang di anjurkan. Di sinilah aku bermula belajar membuat kek.

http://www.bagus.com.my/


214 Jalan Negara 2,
Taman Melawati,
53000 Kuala Lumpur.
Tel : 03 4106 0688
Faks : 4101 0488

2724,Jalan Permata 4,
Taman Permata,
53300 Ampang.
Selangor Darul Ehsan.

56-58 Jalan Rugbi 13/30,
Seksyen13,
41000 Shah Alam,
Selangor Darul Ehsan.
Tel : 03 5511 0688
Faks : 03 5511 0689


3A,Jalan Jelok 6,Metro Point,
43000 Kajang,
Selangor Darul Ehsan.
Tel : 03 8736 5688
Faks : 03 8733 5689

No 27,Lorong Batu Nilam 21C,
Bandar Bukit Tinggi,
41200 Klang,
Selangor Darul Ehsan.
Tel : 03 3324 0288

Saturday, June 25, 2011

Butter Cream

Sumber: Chef Fauziah

Buttercream Untuk Sapuan atas Cupcake
250gm butter
500gm gula ising

Buttercream Untuk Bunga dan Hiasan
250gm butter
500gm gula ising
500 gm shortening
500gm krimwell

Mesin sekejap. Kelajuan yang perlahan selama 1 minit. Selepas itu lajukan selama 10 minit

---------------------------------------------------

ini pula resepi dari Chef Baini:

Butter Cream
120g butter/creamlite
360 icing sugar
1 1/2 tsp clear vanilla

Pukul semua bahan2 di atas. Jika keras, boleh masukkan sikit air. Butter cream ni juga untuk sapuan atas kek.

**resepi ni banyak gula dan agak kering compare Chef Fauziah. Aku lbh suka ikut resepi chef Fauziah untuk butter cream

** Guna clear vanilla je, jika guna vanilla yang hitam tu, nanti warna jd tak putih pulak....

White Egg Royal Icing
1 white egg
250g icing sugar
1/2 lemon juice
water

Mix together all ingredients.

*Royal icing ni macam mask atau gam untuk lekatkan bunga gum paste atas fondant.
Jika nak guna butter cream ok juga sekiranya tak nak guna royal icing ni


Petua Chef Fauziah

Menghadiri kelas Chef Fauziah, bermacam-macam tips yang di perolehi. Antara tips tersebut:

  • tepung superfine = 3 kali ayak tepung gandum
  • Tepung naik sendiri = 1 kg tepung gandum + 3 sudu teh baking powder. Ayak 3 kali
  • Elak kek mengecut selepas dibakar, cepat-cepat angkat kek dan keluarkan dari oven dan terbalikkan. Jangan keluarkan kek dari loyang ketika itu. keluarkan kek dari loyang setelah sejuk
  • Agar kek rata: sebelum bakar, ketuk2 kan sebanyak 3 kali
  • Untuk sapukan krim atas kek, kedudukan spatula 45 darjah
  • Untuk cantikkan cheese cake ketika memotong, panaskan pisau terlebih dahulu
  • Sebab kek kecut lepas bakar kerana pukul gula caster dan butter agak lama serta tak korek2 bahagian bawah semasa mix gula dan butter. Lepas 5 minit kena berkenti kejap utk korek2 agar gula dan butter dipukul rata

Chocolate /Almond Cupcake

Ini adalah resepi dari kelas pertama aku di Bagus. Guruku adalah Chef Fauziah.

Bahan-bahan:
250gm gula kastor
5 biji telur gred A atau B (jika gred C, 6 biji)
1 sudu teh esen vanilla
2 sudu besar susu cair atau susu segar
30 gm badam serbuk / chocolate
230 tepung naik sendiri

Cara membuat:
1- Mesin butter dengan gula hingga kembang.
2- Masukkan telur sebiji demi sebiji dan mesin lagi selama 10-15 minit
3- Masukkan esen vanilla dan susu cair
4-Masukkan tepung dan badam serbuk/chocolate. Gaul rata
5-Tuangkan ke dalam cupcake dan bakar selama 10-15 minit pada suhu 180.C

Red Velvet Cupcake













Ingredients:

2 1/2 cups (250 grams) sifted cake flour

1/2 teaspoon salt

2 tablespoons (15 grams) cocoa powder

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk –

2 tablespoons liquid red food coloring (I added to 4 tablespoon)

1 teaspoon white distilled vinegar

1 teaspoon baking soda

1 tespoon baking powder

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two – 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

Buttermilk Recipe

Add 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Let this mixture stand 5 to 10 minutes before using.

Cream Cheese Frosting

250ml whipping cream

200ml cream cheese

1/2 cup confectioner sugar

Mix everything in a big bowl and whip the cream until stiff peaks formed.

Assemble: With a serrated knife, cut each layer in half, horizontally. You will now have four layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Makes one- 9 inch (23 cm) four layer cake.


Source: http://www.blogresipi.com/2010/08/09/red-velvet-cake/

can see demo here http://www.joyofbaking.com/RedVelvetCake.html

Oleh kerana first time try, kek ini agak manis, aku telah kurangkan gula pada cubaan yang kedua.