KEK BATIK / HEDGEHOG SLICE

 

 

This recipe is from one of my favorite blog. However if u guys need more specific technique in making this cake please refer to this. Thanks Wendy for sharing this delicious yummiest recipe

 

 INGREDIANTS:

1 pack 250gm Marie biscuits

1 pack 200gm Milo

1 can 397gm Sweetended Condensed Milk

4 large eggs

1 tsp vanilla

150gm butter

 

METHOD:

1. Prepare one 7 inch square pan. Fully lined with non stick baking paper. Make sure the paper is much higher than the pan.
2. Lightly beat eggs. Put in Milo, and condensed milk and whisk until well combined.
3. Pour egg mixture into a non stick pot/pan , put in butter. On medium low heat, cook while stirring all the while until mixture starts to thickens. Reduce to low heat.
4. When the egg custard is cooked, it looks grainy and thick. Remove from heat.
5. Spread one layer of custard into the pan. Arrange marie biscuits onto custard.
6. Repeat step 5 until all biscuits or custard are used up. A thin layer of custard is enough for the interlayers.
7. When the layering is all done, fold in the high collars of the paper. Press down and compact the cake with ur hands.
8. Chill in fridge overnight before cutting.

 

FLORENTINE SLICE

INGREDIANTS:

• 375g packet mixed dried fruit (iols pakai aje apa dried fruits yg ada dalam peti sejuk iols :))
• 125g slivered almonds
• 200g mixed glace cherries, finely chopped
• 1/4 cup plain flour, sifted
• 150g butter, chopped
• 1/2 cup honey
• 1 egg, lightly beaten
• 200g good-quality dark chocolate, broken into pieces

METHOD:

1. Preheat oven to 170°C. Grease a 3cm-deep, 18cm x 28cm (base) slab pan. Line with baking paper. 
2. Combine dried fruit, almonds and cherries in a large bowl. Stir in the flour. 
3. Combine butter and honey in a small saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until butter melts. Allow to cool slightly. Add honey mixture and egg to fruit mixture. Mix until well combined. 
4. Spoon mixture into prepared pan and smooth surface. Bake for 30 to 35 minutes or until golden brown. Set aside in pan to cool completely. 
5. Place chocolate in a microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Spread chocolate over cooled slice. Set aside for 2 hours or until set. Cut into pieces. Refrigerate for 2 to 3 hours or until firm. Serve.

 

 

MUFFIN PISANG

Resepi ni iols selongkar kt dapur Che Mat Gebu yang fofular tu. CMG wat kek tp iols derhakakan sikit la jadikkan muffin and tambah sedikit chocolate chips. Jangan marah no tuan tanah sebab tuan tanah pon selalu gak derhakakan resepi..ekekeke

This one is perfect for me...lembut, gebu, moist and not too sweet. Nak buat pun senang tak perlu berpeluh ketiak gitu. Memang sedap untuk breakfast atau  juadah minum petang

BAHAN-BAHAN: 

 

200 gram tepung gandum*

1 camca teh soda bicarbonate*

1 camca teh baking powder*(*satukan dan ayak)

150 gram pisang

170 gram gula kastor

Secubit garam

3 biji telur gred A

120 gram minyak sayur

1 camca besar ovallate

1 sudu kecil esen vanilla

1/2 cawan coklat cip 

 

CARA-CARA:

1. Panaskan oven pada suhu 170C, sediakan loyang muffin bersama acuan kertas. Ketepikan.
2. Lecek pisang, gula, garam dan ovallate hingga semua bergaul dan sebati. Masukkan telur, kacau hingga rata. Tambah tepung yang telah diayak, minyak sayur dan esen vanilla. Gaul hingga sebati. dan masukkan coklat cip.
3. Sendukkan ke dalam acuan kertas tadi  ( iols guna ice cream scoop) dan bakar selama 20-25  minit atau hingga masak bergantung pada oven masing2. Keluarkan muffin dari oven dan biarkan selama 5 minit sebelum dikeluarkan dari loyang muffin, biar sejuk atas jaringan dan boleh hidangkan..

HUMMINGBIRD CUPCAKES

 Hi... uols penah ke makan Hummingbird Cake ni? Kalau tak pernah apa kata uols try resepi ni sebab nak buat dia senang je..main campak-campak je gitu but its not to my liking because i think its  kind of dense. Maybe memang macam gitu kot tekstur dia sebab iols pun tak penah rasa kek ni kt mana-mana sebelum ni.
Iols berani cuba resepi ni pun sebab mendapat review yang agak bagus. Resepi asal dari Valli Little. Iols buat half of the recipe.  Apa-apa pun belum cuba belum tahu so terpulang pada citarasa masing-masing..Jom layannnn...

INGREDIANTS:

• 250g self-raising flour
• 1/2 tsp ground cinnamon
• 1/2 tsp ground coriander (iols tak letak)
• 270g brown sugar
• 440g can crushed pineapple, drained (iols guna fresh pineapple)
• 50g desiccated coconut
• 2 ripe bananas, mashed
• 1/2 cup chopped walnuts
• 2 eggs, lightly beaten
• 250ml (1 cup) sunflower oil (iols guna vegetables oil)

 Cream cheese icing

• 100g cream cheese
• 50g unsalted butter
• 1 tsp vanilla extract
• 225g (1 1/2 cups) icing sugar mixture
• 1/2 cup finely chopped walnuts, to garnish (optional) 

METHOD:

1. Preheat oven to 170°C.
2. Grease and line the base of a 23cm square cake pan. Sift flour and spices into a large bowl. Add sugar, pineapple, coconut, banana, walnuts, eggs and oil. Stir to combine
3. Spread into lined pan and bake for 40 minutes or until a skewer inserted into the centre comes out clean. Place on a rack and set aside to cool. 
4. To make icing, place cheese, butter, vanilla and icing sugar in an electric mixer and beat until smooth. Spread on top of cooled cake. Garnish with walnuts, if desired.