Cupcake

Brownies

Chewy Gooey Yummy Brownies

Rich Choc Cheese Cupcake

RICH CHOCOLATE MOIST CAKE

Bahan A
6 oz butter (170.1gm)
14 oz gula castor (396.9 gm)
3 biji telur

BAHAN2 INI DIBANCUH BERSAMA:
1 sudu teh NESCAFE
1 sudu teh air panas
1 sudu teh esen vanila
1 sudu teh chocolate EMULCO

BAHAN2 INI DI AYAK BERSAMA:
8 oz tepung HIGH PROTEIN (226 gm)
2 1/4 oz serbuk koko (63.8 gm)
1/2 sudu teh garam
1 sudu teh soda bicarbonate
1 1/2 sudu teh baking powder

7 oz air sejuk - air dlm peti ais


CARA2:

GUNA MIXER FULL SPEED:

1. Pukul mentega dengan gula sehingga kembang.

2. Masukkan telur satu persatu.

3. Masukkan campuran NESCAFE dan esen2.

PERINGKAT SETERUSNYA INI, SILA GUNAKAN SPATULA ATAU WHISKER - JGN GUNA MIXER LAGI (tu yg menyebabkan kek berkawah sebab kek berat, bila pukul laju2 dia merajuk..)

4. Masukkan tepung sedikit demi sedikit ke dalam adunan - KACAU PERLAHAN2 - SATU ARAH SAHAJA SAMPAI TEPUNG HILANG DARI PANDANGAN..
5. Masukkan air sejuk sedikit2 sambil di gaul perlahan2

Bahan B

CREAM CHEESE FILLING

250gm cream cheese - disyorkan guna brand philadelphia
1/3 cawan gula kaster
1 biji telur
perahan jus lemon, ikut masam yg dikehendaki, saya letak 2 sudu kecil jer

Cara-caranya:

1. Pukul cream cheese dan gula hingga kembang atau sehingga ringan, nak tau ringan, cuba angkat adunan dengan sudu, kalau jatuh dengan mudah maknanya dah ringan dah tu...
2. Masukkan telur & kacau sebati, time ni tak payah pukul kuat2 lagi...
3. Akhir sekali masukkan jus lemon.
4. Masukkan adunan A dalam cup diikuti 1 sudu adunan B.

6. dengan suhu 170C selama 50-60 minit ATAU kukus - tutup loyang dgn aluminium foil - guna api biasa.. selama 1 1/2 jam..

Rich Choc Moist Cupcakes

Nasi Ayam

Black Bottom Cupcakes @ Black Bottom Apoms

Versi x jadikkkk

Cream Cheese Filling:
8 ounces (227 grams) cream cheese, room temperature
1/3 cup (65 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
Chocolate Cupcakes:
1 1/2 cups (210 grams) all purpose flour
1 cup (210 grams) light brown sugar
1/3 cup (30 grams) natural unsweetened cocoa powder (not Dutch processed)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (240 ml) water
1/3 cup (80 ml) unflavored vegetable oil (I use safflower)
1 tablespoon white vinegar
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F (177 degrees C) and lightly butter or spray with a non stick vegetable spray, 12 muffin cups.
Cream Cheese Filling: In your food processor or electric mixer beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.
Chocolate Cupcakes: First, in a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool.
These cupcakes can be stored in the refrigerator for about 3 - 4 days.
Makes 12 cupcakes

Choc Cheese Tart

Tart Shell:

*beli siap kat kedai..hehehe

Cream Cheese Filling:
8 ounces (227 grams) cream cheese, room temperature
1/3 cup (65 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract

Sedikit cooking choc for deco

Cream Cheese Filling: In your food processor or electric mixer beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Then piping a few of the cream cheese filling into the center of each tart shell. bake for 10 min.

Fruit Tarts

Source: Erna(mommy d&d kitchen)

Kulit

225gm mentega tanpa garam
150gm gula halus 3 biji telur 500gm tepung roti
(Kita guna kulit tart yang da siap bakar..heheheh)

Putar mentega&gula sampai tak berbintil.
Masuk telur sebiji demi sebiji.
Diikuti dgn tepung.
Bulat-bulat doh,bungkus dgn plastik,dinginkan dlm peti sejuk 2jam (kita tunggu 1jam jer sbb tak larat tunggu lama sbb dah pukul10.30 masa tu)
Canai dan lapis dlm acuan tart kecil.
Bakar kosong,tutup dgn kertas timah dan isi kekacang. (kita tak tutup&isi kacang sbb 'M'..tapi kita cucuk2 dgn garfu jer dasar tu )
Bakar 175'c selama 10min hingga kuning keemasan/dasar kering.
Sejukkan.

Custard Cream

2 cawan susu segar
1 sudu teh esen vanilla
4 biji kuning telur
125gm gula halus
50gm tepung jagung(guna tpg kastard)
100gm mentega
Renih susu&vanilla dlm periuk.
Dlm mangkuk lain pukul kuning telur,gula dan tepung jagung hingga tak berbintil.
Perlahan2 masukkan campuran susu-esen vanilla.
Tuang kastard semula dlm periuk dan masak atas api kecil hingga pekat dan berbuih.
Masuk mentega,kacau, tutup api.
Simpan dlm peti sejuk.
Finishing Sikit coklat cair (kita panaskan dlm microwave jer,buleh gak double boil) Buah-buahan Jem aprikot untuk mengglis
Sapu coklat cair pada dasar kulit tart (supaya kulit tak lembik bila letak krim)
Paip krim custard dlm kulit tart, atur buah atasnya.
Glis dgn jem aprikot.
Masuk dlm peti sejuk semula.

My Chewy Gooey Yummy Brownies

Bahan-bahan
250g butter - potong kecik
400g chocolate - potong kecik

6 eggs
340g brown sugar
2tsp esen vanilla
20g chocolate emulco

80g tepung gandum
60g cocoa powder
140g kacang walnut/pecan/almond/macadamia (optional)-toastkan

Cara Membuatnya
1. Panaskan oven suhu 160C. Sediakan dan alas tray 11X11.
2. Double boil butter dan chocolate hingga cair, ketepikan biar suam sikit.
3. Masukkan telur, gula, esen dan chocolate emulco dalam satu mangkuk, guna hand whisk , kacau hingga gula cair.
4. Tuang adunan butter dan coklat tadi kedalam mangkuk dan gaul rata.
5. Ayak tepung gandum dan cocoa powder, jika bubuh kacang, masukkan dan gaul. Tuang tepung kedalam mangkuk diatas, gaul hingga rata. Jangan gaul terlalu lama.
6. Tuang dalam tray dan bakar 160C/50 minit-1jam (bergantung pd oven).
7. Bila masak, biarkan dalam tray hingga sejuk. Lebih sedap kalau disimpan semalaman.8. Sedap dimakan sama ada begitu shj atau bubuh ganache atau dgn icecream atau dgn sos kastad.