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Pavlova

Bahan-bahan:

4 biji putih telur
1 cawan gula castor
1/2 sudu teh esen vanilla
1 sudu teh cuka masakan
1/2 sudu besar tepung jagung



Topping/hiasan
1 cawan (240 ml ) whipping cream
1 1/2 sudu besar gula halus
1/2 sudu teh esen vanilla


cara-cara masak:

#Pukul putih telur dengan perlahan.
#Masukkan gula satu sudu demi satu sudu sambil putar dengan laju sehingga putih berkilat.
#Masukkan esen vanilla dan gaul.
#Masukkan tepung jagung dan cuka beserta gaul.

#Panaskan oven pada suhu 150 darjah celcius.
#Masukkan adunan ke dalam oven.
#Setelah 15 minit turunkan suhu kepada 140 darjah celcius.
#Bakar selama satu jam.
#Setelah siap dibakar, buka pintu oven sedikit dan tunggu sehingga meringue betul-betul sejuk sebelum dihias dengan menggunakan whipped cream dan buah-buahan masam seperti strawberi, kiwi, blueberi.

 

dorayaki

bahan-bahan

100gm tepung kek atau tepung gandum
½ sudu kecil baking soda
60gm gula halus
2 sudu besar madu
2 biji telur
½ sudu besar minyak masak
½ sudu kecil esen vanilla
Inti:1½ cawan kacang merah yg manis
  
cara-cara nak masak :

Dalam mangkuk besar, pukul telur bersama gula sehingga kembang.
Masukkan madu, minyak dan esen vanilla. Kacau sehingga sebati.
Masukkan tepung dan baking soda yg telah diayak ke dalam campuran telur. Kacau adunan secara kaup balik. Boleh tambah sedikit susu segar/cair jika adunan terlalu pekat.
Panaskan kuali yg tidak melekat (non-stick pan) dengan api kecil, masukkan 1/4 cawan adunan buat bulatan bersaiz 4".
Masakkan sebelah bawah sehingga berwarna perang, masak sebelah atas pula sehingga adunan nampak masak. Ulang sampai habis (20 keping).
Letak 1 sudu besar kacang merah ditengah sekeping pan-cake, tutup dgn satu keping pan-cake. Tekan dgn tangan pelahan-lahan untuk meratakan kacang merah.
Bagi yg tinggal kat Jepun, boleh guna sup kacang merah ini, tambah sedikit tepung gandum dan panaskan untuk memekatkan nya. 3pkt x 180gm cukup untuk 10 biji.

smoothie kiwi

bahan-bahan:

1. 1kiwi
2. 2banana
3. yogurt
4.water

cara-masak:

first we put the kiwi banana yogurt & water in a blender.then you blend it.then serve it

durian crepe

-20gm tpg gndum
-20gm tepung ubi
-10gm tpg kastard
-10gm tpg jagung
-1 biji telur
-1 sdk myk masak
-1 sdb gula halus
-40ml susu cair
-150ml air
-pwrna kuning
-perisa durian 

-masuk sume bhn dlm mngkuk..sebatikan dgn whisk dan tapis..
kalau pekat just tmbh air sikit..
-boleh jugak blander..cuma sedikit berbuih..kene hilangkn buih2 tu..dulu
tuk elakkn crepe akan berlubang bila byk buih..
-ambil sesenduk kecil..tuang adunan dlm kuali yg dipegang..
-layangkan kuali agar adunan sekata..
-masak atas api kecil..
-masak hingga kering..angkt..tk perlu terbalikkn msa angkat tu
|
FILLING..
-150ML FRESH CREAM diputar hingga kental..(boleh mix sekali dgn 2sdb isi durian)
-isi durian..

-ltkkn fc ltk isi durian ..dan letak lagi fc di atasnya..
-lipat kiri ke kanan dan atas ke bawah..
-siaapp..

chocolate ice-cream

bahan-bahan:

ice-cubes
2 tablespoon of double cream
4 tablespoon of milk
2 tablespoon of chocolate powder

cara masak:

put the ice-cubes in a big bowl.put a little big of salt at the ice cubes.put the double cream,milk & chocolate powder in a 1 cup.then stir it.put the cup in a middle of the ice-cubes.then put a clean clothes on the top of the bowl.about an  hour mix it.leave it about a couple of hours and wait for it to be an ice-cream.

macaroons

bahan-bahan:

macaroons butter:

1 cup (100 g)powdered sugar
1/2cup powdered almonds (about 2 ounces ,50g sliced almonds,pulverized)
3 tablespoon (25 g)unsweeted  dutch-process cocoa powder
2 large eggs whites,at room temperature
5 tablespoon (65 g) granulated sugar

chocolate filing:

1/2 cup (125ml) heavy cream 
2 tablespoon light corn syurp
4 ounces (120 g)semisweet or bittersweet,chocolate,finely chopped
1 tablespoon (15 g)butter,cut into small pieces 

cara masak:
 for the butter:






1.preheat oven to 350'f (180'c)
line two baking sheet with parchment paper and have a pastry bag with a plain tip (about 1/2-inch,2 cm ready)

2.grind together the powdered sugar with the almond powdered and cocoa so there are no lumps use a blender or food processor since almond meal that you buy isn't quite fine enough..in the bowl of a standing electric mixer,beaten the egg whites until they begin to rise and hold their  shape while whiping,beat in the granulated sugar until very stiff and firm,about 2 min.

3.carefully fold the dry ingrediants,in two batches,into the beaten egg whites with a flexible rubber spatula.when the mixture is just smooth and there are no streak of egg white,stop folding and scarp the butter into the pastry bag.(standing the bag in tall glass helps if you're alone.)

4.pipe the butter on the parchment.lined baking sheet in 1-inch (3cm)circles (about 1 tablespoon each of butter),evenly spaced one inch (3cm)apart.

5.rap the baking sheet a few firmly on the counter top to flatten the macaroons,then bake them for 15-18 min.let cool completely then remove from baking sheet.

for the chocolate filing:

heat the cream in  a small saucepan with the corn syrup.when the cream just begin to boil at the edges,remove from heat and add the chopped chocolate.let sit one min,then stir until smooth.stir in the pieces of butter.let cool completely before using.