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Tuesday, January 2, 2018

Hokkaido Cheese Tarts

 Posting something I’ve tried many months ago…. thought it is not too late to share here…. at least keeping this blog alive….

Who does not like cheese tarts…. these are so irresistible! May be I was a bit stingy on the filling…. it was supposed to look fat and full but I was desperate for quantities…. LOL! Anyway it was sufficiently cheesy and complimented the pastry well.

Source: K1@Citarasawan
(Translated into English by HomeKreation)
Yields: ~3 dozens
PASTRY:
100g Margarine
30g Caster Sugar
150g Flour
½ bj Egg Yolk (or 1 grade C)

1.    Mix margarine & sugar with spatula.
2.    Add in egg yolk & mix well.
3.    Mix in flour to form dough.
4.    Roll flat and line tart molds. Chill 15 minutes. Bake 170OC for 15 minutes.
5.    Keep until filling is ready.

CHEESE TARTS FILLING:
250g Cream Cheese
40g Unsalted Butter
1 tsp Vanilla Essence
120g Plain Yogurt / Dairy Whipping Cream
60g Caster Sugar
1 Egg White
1 Egg Yolk  – for egg wash

1.    Place cheese, butter & yogurt in a pot and whisk above small fire until smooth.
2.    Off fire, mix in egg white and EV.
3.    Return to fire and cook until boiled and thickened.
4.    Pour into a bowl & cover with plastic wrap. Chill 2-3 hours.
5.       Stir well and pipe into the pastries. Brush surface with egg yolk and bake 200OC for 8 minutes and surface a bit browned.

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BAHASA MALAYSIA VERSION
   Along buat ni lama sangat dulu..… dok kemaskini folder, banyak betul resipi2 yg belum sempat di kongsikan… blog ni pun dah bersawang sakan. Sayang pula jika di perapkan jer resepi2 ni…. teringin nak aktifkan semula blog ni tapi tak banyak kesempatan semenjak dah bergelar warga pencen ni.

Hokaido Cheese tarts ni sepatut nya boncit2 kembung gitew…. ni sebab nakkan banyak tu yg tak berapa nak boncit…. hahahaaa. Walau bagaimana pun rasa tetap maintain dgn cheese filling yg gebu dan lemak berkrim di padankan dgn pastry yg rangup! Nak tengok cheese tarts yg lawa boncit, gi link K1 kat bawah ni ya.

Meh santai2 tepi kolam sambil makan cheese tarts…. heheee

(Along taip semula sbb tak dapat nk copy/paste)
Hasil: ~3 dozen
BAHAN2 PASTRY:
100g Majerin
30g Gula Kaster
150g Tpg Gandum
½ bj Kuning Telur (atau 1 bj gred C)

1.    Kacau majerin & gula dgn senduk sehingga rata.
2.    Masukkan kuning telur dan kacau sehingga sebati.
3.    Masukkan tepung dan gaul rata.
4.    Gelek doh dan tekan ked lm acuan tart. Sejukkan 15 minit sebelum di bakar 170OC selama 15 minit.
5.    Simpan kulit pastry dlm bekas kedap udara sehingga di perlukan.

CHEESE TARTS FILLING:
250g Cream Cheese
40g Mentega Tawar
1 sk Esen vanilla
120g Plain Yoghurt / Dairy Whipping Cream
60g Gula Caster
1 Putih Telur
1 Kuning Telur – utk sapuan

1.    Satukan keju, mentega & yoghurt dlm periuk dan whisk di atas api kecil sehingga licin & tidak berketul.
2.    Tutup api, campurkan putih telur, EV, kacau rata.
3.    Masak semula dgn api kecil sehingga meletup2 & pekat.
4.    Tuang ked lm mangkuk & tutup dgn plastic wrap. Sejukkan 2-3 jam.
5.    Kacau rata & masukkan ked lm piping bag & picit ked lm kulit tart. Sapu kuning telur di atas nya.
6.    Bakar 200OC selama 8 minit dan permukaan sedikit terbakar.


Sunday, December 31, 2017

Light Banana Cake (Kek Pisang Gebu)

 I’m very happy with the outcome of this…. Very light and fluffy cake with rich banana taste…. In a simple word I say it is delicious!!! It is so very easy to make…. dump all the ingredients and zap the mixer…. the batter is ready in less than 5 minutes!

Source: Izah (original by Chef Zubaidah ChePa)
(Translated into English by HomeKreation)
Yields: 8” x 8” sq
INGREDIENTS:
150g Banana - mashed
200g Flour
160g Castor Sugar
3 Eggs
120g Veg Oil
1 tbsp Ovalet
1 tsp Bicarbonat Soda
1 tsp Baking Powder

METHOD:
1. Dump all the ingredients into a bowl and whisk until thick.
2. Pour into lined and greased tin.
3. Bake 180oC for 45 minutes or until done.
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BAHASA MALAYSIA VERSION
  Dari dulu sehingga kini…. di mana sahaja Along tinggal, rezeki buah pisang memang tak pernah putus… alhamdulillah. Pokok pisang di tanah yg sekangkang kera ni pun tak putus2 berbuah….

Kali ni saja2 nak cuba resipi kek pisang yang lain dari yg selalu Along biasa buat. Tertarik nak cuba resipi ni sebab nampak sangat mudah…. campak jer semua bahan dan adukkan sekali gus… siap tak sampai lima minit pun. Hasil nya amat lah teramat puas hati…. sedap sangat…. kek yg lembut ringan tapi tetap kaya dgn rasa lemak pisang nya….

Source: Izah (original by Chef Zubaidah ChePa)
(Along taip semula utk mudah rujuk)
Hasil: 8” x 8” persegi
BAHAN2:
150g Pisang - dilenyek
200g Tepung Gandum
160g Gula Kastor
3 biji Telur
120g Minyak Masak
1 sb Ovalet
1 st Soda Bikarbonat
1 st Baking Powder

CARA2:
1. Masukkan semua bahan2 ke dlm mangkuk pengadun & whisk sehingga adunan pekat.
2. Masukkan adunan ke dlm tin yg di lapik kertas & di gris.
3. Bakar dgn suhu 180oC selama 45 minit atau sehingga masak.




Friday, October 27, 2017

Portuguese Egg Tarts

 Tested this recipe for an evening tea…. I was looking for a recipe which does not use heavy cream because I didn’t have that in hand and found this one. The verdict…. sweet filling and nicely matched with the flaky pastry…. In comparison, cream-based filling is creamier and smoother in texture. Overall it is not bad at all but the filling gives you slightly different texture which is light & spongy.


Source: link
Recipe below has been adjusted for half portion and retyped for my own reference
Yields: 12 cups
INGREDIENTS:
1½ tbsp Cornstarch
½ tsp Vanilla Essence
½ cup Sugar (can reduce a bit)
½ cup Milk
3 Egg Yolks
1 pc 8”x8” Frozen Puff Pastry

METHOD:
1. In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens.
2. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks.
Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly.
Cook, stirring constantly, for 5 minutes, or until thickened.
3. Roll puff pastry until about 10”x10”. Roll and then cut into 12 pieces.
Flatten each piece, the cut side up and place into a greased muffin tin.

4. Fill pastry with mixture and bake in preheated oven 190C for 20 minutes, or until crust is golden brown and filling is lightly browned on top.


BAHASA MALAYSIA VERSION
 Tentu ramai yg suka beli Portuguese Egg Tart kat bakery kan. Kalau rajin boleh lah cuba buat sendiri…. Sekejap jer dah siap buat ni sebab anda cuma perlu sediakan filling custard dan bakar – kulit pastry tu banyak di jual sejuk-beku di supermarket. Jimat masa dan wang dan dapat makan lebih…. hehee. Jika ada tetamu pun sesuai sangat dapat di hidangkan panas2 tentu tetamu and teruja.

Source: link (alih bahasa oleh HomeKreation)
Resipi di bawah ni Along dah ubahsuai utk separuh bancuhan dan di tokok tambah cara2 utk lebih jelas.
Hasil: 12 cups
BAHAN2:
1½ sb Tepung Jagung
½ st Esen Vanilla
½ cwn Gula (kurangkan jika mahu kurang manis)
½ cwn Susu
3 bj Kuning Telur
1 keping  8”x8” Puff Pastry

CARA2:
1. Satukan susu, tepung jagung, gula & EV dan masak sehingga sedikit pekat, kacau senantiasa.
 thickens.
2. Tuangkan separuh adunan, perlahan2 kedalam mangkuk berisi kuning telur sambil di pukul rata.
Tuangkan semula adunan kuning telur kedlm periuk adunan susu dan masak ~5minit sehingga pekat.
Kacau senantiasa supaya masak sekata & tidak berketul.
3. Gelek puff pastry sehingga saiz 10”x10”. Gulung & potong 12 ketul.
Gelek setiap ketul (bahagian di potong sebelah atas – lihat gambarajah) dan letak ke dlm tin muffin yg telah di minyakkan.
4. Tuang adunan ked lm pastry dan bakar 190C selama 20 minit, sehingga keperangan.


Thursday, October 26, 2017

Juicing for Health


Drink a glass of freshly squeezed vegetables and fruits for health and revitalisation. You can juice any vegetable, be it carrot, cucumber, celery, turnip, spinach, bitter gourd, bottle gourd, tomato, or beet. Just ensure to wash the vegetables thoroughly before juicing. Also, cut the vegetable into small pieces to easily extract the juice.

I like mixing whatever vegetables I have in the fridge... Avoid adding too much fruits as it contain sugar... therefore green apples are preferred over the red ones.


I'm using a coarse filter so that I could get some fibres in the drinks:


Buy juicing machine which squeezing instead of blending to avoid oxidisation.You don't have to buy expensive brand... mine is a local brand but equally good and most of all I still get good quality juice....! It is all pure juice without having to add water at all.

Wednesday, October 25, 2017

Steamed Brownies and Cheesecake (Kek Lapis Kukus Cream Cheese)


  Who can resist brownies and cheesecake…. Combine the two and you’ll get a perfect compliments…. Moreover make it Asian way by steaming…. It produces soft and moist most delicious dessert that no words can describe enough…..!!



By: Roz@HomeKreation
Source: Ummi@HomeSweetHome (orig by YatieMemories)
Translated into English by HomeKreation
Yields: 8” round
INGREDIENTS - CHEESECAKE:
250g Cream cheese
60g Fine Sugar
1 Egg
1 tbsp Water
1 tbsp Flour

METHOD:
Beat cream cheese & sugar until smooth.
Add in egg and whisk until well mixed.
Add in water & flour and mix well.

INGREDIENTS -  BROWNIE:
 2 Eggs
1 cup Fine Sugar
1 tsp Vanilla Essence
A pinch of Salt
½ cup Boiling Water
½ cup Milk
½ cup Oil
1 cup Flour*
3 tbsp Cocoa Powder*
1 tsp Baking Soda*
½ tsp Baking Powder* (* combine& sift)

METHOD:
Whisk egg & sugar until frothy.
Add in VE & salt.
Add in hot water, milk & oil.
Add in flour mixture*.
Stir well in each addition above.

COOKING METHOD:
1. Line & grease tin.
2. Steam above medium heat, half of the brownie mixture for 15-20 minutes, until the surface is dry to touch.
3. Pour cream cheese mixture on top and continue steaming for another 15-20minutes.
4. Finally pour the remaining half of the brownie batter and steam another 30 minutes until done.
5. Cool cake before inverting. 
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BAHASA MALAYSIA VERSION
Kek ni dah lama popular di alam maya ni…. tapi sampai sekarang masih di sukai ramai sebab kek coklat dan cheesecake memang sampai bila pun tetap akan di sukai…. Betul tak?

Kek ni di kukus.... tu yang buatkan kek ni lebih lembut dan moist…. sedap sangat…. Tentu anda boleh bayangkan tapi kalau tak pernah rasa kena lah cuba buat. Mudah saja dan bahan2 pun tak remeh.

Sorry lah gambo pun comot…. Pakai hp jer snap dan tak sempat nak deko2 bagai sbb amik gambo ni kat rumah emak dan dah siap kena kerumun nak serbu…..heheeee


Source: Ummi@HomeSweetHome (orig by YatieMemories, link ada kat blog Ummi)
… ditaip semula untuk mudah rujuk sendiri
Hasil: 8” bulat
BAHAN2 CHESSECAKE:
250g Cream cheese
60g Gula Halus
1 bj Telur
1 sb Air
1 sb Tepung Gandum

CARA2:
Pukul cream cheese bersama dgn gula hingga sebati.
Masukkan telur dan di pukul sehingga sebati.
Masukkan air & tepung gandum, gaul sebati.

BAHAN2 BROWNIE:
 2 bj Telur
1 cwn Gula Halus
1 st Esen Vanilla
Secubit Garam
1/2 cwn Air Panas Didih
1/2 cwn Susu Segar / Cair
1/2 cwn Minyak Sayuran
1 cwn Tepung Gandum*
3 sb Serbuk Koko*
1 st Baking Soda*
1/2 st Baking Powder* (*satukan &  ayak)

CARA2:
Pukul telur & gula sehingga kembang.
Gaulkan esen vanilla dan garam.
Masukkan air panas, susu dan minyak.
Masukkan campuran tepung* dan gaul sebati.
Bahagi dua bahagian.

CARA2 MEMASAK:
1. Sediakan tin yg di alas kertas dan di gris. Panaskan air kukusan dgn api sederhana.
2. Tuang 1 bahagian adunan coklat dan kukus selama 15-20 minit (permukaan nya kering).
3. Tuang adunan cream cheese perlahan2 dan ratakan ke atas adunan coklat.
Kukus 15-20 minit sehingga permukaan kek kering.
4. Akhir sekali tuangkan adunan coklat dan kukus selama 30 minit.
5. Angkat dan sejukkan kek sebeleum di keluarkan dari tin.
Tunggu sehingga betul2 sejuk sebelum di hiris dan dihidangkan. 

TIPS MENGUKUS:
 Di sini Along nak kongsikan cara2 Along kukus kek ni. Sebelum ni ramai yg bertanya cara2 nak kukus kek....
Tin kek yg di gunakan di sni hanya 8" bulat, jadi nak jimatkan perkakas, tak susah2 nak basuh banyak2 lapisan pengukus, Along gunakan periuk biasa sahaja:

1. Letak lapik pengukus atau apa2 jaring besi pun ok:


2. Letak air secukup nya dan didihkan sehingga betul2 menggelegak.
3. Balut tin kek dgn aluminium seperti gambar di bawah & letakkan atas pelapik pengukus.

4.Letakkan sehelai tuala bersih dan tutup.
Kukus kek seperti arahan resipi.
Selamat berjaya.....!