Chocolate cake

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 recipe : bisousatoi

i replace butter with 3/4 cup canola oil

ganache: 150g cooking chocolate, 100ml whipping cream and 1tbsp butter. Double boil it.

let's mange

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Cream puff

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Bahan-bahan:
170 gm tepung gandum
1 sudu kecil baking powder
115 gm mentega
285 ml air
5 biji telur

Cara:
Panaskan oven dgn suhu 180-200 darjah Celsius. Ayak tepung bersama baking powder. Masukkan mentega ke dalam periuk bersama air lalu didihkan. Masukkan tepung, kacau rata-rata sehingga adunan licin dan tidak melekat pada periuk. Angkat periuk dari api dan salin adunan ke dalam sebuah mangkuk dan biarkan ia sejuk. Kemudian masukkan telur satu persatu ke dalam adunan sambil terus pukul hingga adunan licin dan berkilat. Masukkan adunan dalam forcing/piping bag dgn nozzle berbentuk bintang dan tekan untuk membuat bulatan2 kecil.
Bakar selama kira-kira 25-30 minit atau sehingga masak.
Biarkan ia sejuk sebelum dibuat sedikit belahan (jgn putus) pada puff tersebut. Isikan dgn krim kastad.

Krim Kastad

3 biji telur
115 gm gula
3 sudu besar tepung gandum
1 sudu kecil tepung kastad
225 ml susu cair (sejat)
225 ml air (didihkan bersama susu sejat)
2 sudu besar susu pekat manis
1 sudu kecil mentega
1 sudu kecil esen vanilla

Cara:
Pukul telur, gula, tepung & tpg kastad di dalam periuk. Kemudian, masukkan susu manis dan susu cair yg telah dididihkan ke dalamnya. Masak di atas api yg kecil hingga pekat lalu masukkan mentega dan esen vanilla. Sejukkan sebelum menggunakannya.

Nota: Dulang pembakar hendaklah digris dgn mentega atau dialas dgn kertas tracing/parchment sebelum krim puff dibakar. Jarakkanlah di antara setiap adunan puff yg telah dibentuk di atas dulang pembakar kerana ianya akan mengembang. 

Red Velvet

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get recipe here bisous a toi

i just replace butter with 3/4 vegetable oil

Super Duper Choc Chip Muffins

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Ingredients

• 2 cups all-purpose flour
• 3/4 cup white sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup vegetable oil
• 1 egg
• 3/4 cup mini semi-sweet chocolate buttons (Vochelle/Van Houton I forgot the brand)
• 2 tablespoons white sugar
• 3 tablespoons brown sugar

Directions

1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
2. In a medium bowl, combine flour, 3/4 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
3. Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 2 tablespoons sugar and 3 tablespoon brown sugar.
4. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

credit to miss bed for those awesome piccy  n http://myfoodtalks.blogspot.com

portugis egg tart

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Portuguese Egg Tarts Recipe
(Makes 10 tarts)

Ingredients A (Crust):

INSTANT  PASTRY PUFF OR

Ingredients B (Filling):

1 egg yolks
2/3 cup of heavy whipping cream
2/3 cup of milk
3 drops of vanilla extract

Method:

Stir the pie crust mix, cold water, and melted butter until pastry forms a ball. On a floured surface, roll the dough and cut it into 12 balls. Set aside.

Use an electronic hand beater to blend Ingredients B. Beat heavy cream till peaks, add milk n egg for about 3 minutes and strain the filling through a strainer. Set aside.

Preheat oven to 200 F. Butter the muffin pan.

Flatten the balls into small rounds and fit them well into the muffin pan by pressing firmly on bottom and side (do not over stretch). Fill the pie crust dough with the egg mixture (about 80% full). Sprinkle sugar on top of filling only a bit.

Bake the Portuguese Egg Tarts at 200F for about 25 minutes or until the filling turn brown.

Cook’s Note:

If you use Pillsbury frozen pie crust, you just use it as is, meaning just cut it out into 10 rounds and fit into your muffin pan