Caveidea Birthday Event: June 2013

Vanilla Buttercream Cupcakes Recipe

INGREDIENTS

1 1/2 cups (3 sticks) unsalted butter

3 cups sugar

9 large eggs, separated

1 1/2 teaspoons pure vanilla extract

3 cups cake flour, (not self-rising)

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups buttermilk

Cupcake Cafe Vanilla Buttercream

DIRECTIONS

STEP 1

Preheat oven to 350 degrees. Line three 12-cup muffin tins with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat in egg yolks. Add vanilla; mix until incorporated.

STEP 2

In a medium bowl, sift together cake flour, baking powder, baking soda, and salt; set aside. In another medium bowl, whisk egg whites until soft peaks form; set aside. With mixer on medium-low, add dry ingredients to mixer bowl in 3 parts, alternating with the buttermilk, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat. Gently fold in egg whites.

STEP 3

Divide batter evenly among liners, filling about three-quarters full. Bake, rotating halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.

STEP 4

Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature. - martha recipe

Rasa Susah Nak Buat Sendiri? Tak ada Masa?

Order Cake and Biskut Raya Home Delivery Area Klang Valley, Kuala Lumpur, Shah Alam, Puchong, Petaling Jaya, Sg Buluh

Whatsup/Line/Wechat/SMS 018 263 7833 (Cake)SMS 013 308 4906

PM http://www.facebook.com/caveidea

Biskut Love Sugar Recipe

Judy's Old Fashioned Sugar Cookies Recipe

Ingredients:

3 cups sifted all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup white sugar

1 cup butter (softened at room temperature)

1 egg, lightly beaten (egg should be at room temperature)

3 Tablespoons half-and-half

2 teaspoons vanilla extract

Directions:

1. Preheat oven to 400 degrees F (200 degrees C) .

2. Sift together all-purpose flour, baking powder, sugar and salt.

3. Cut in butter and blend with a pastry blender until mixture is crumbly.

4. With a fork, stir in lightly beaten egg, vanilla and half-and-half. Blend well with fork, then your hands to ensure thorough blending. Chill dough for one hour for easier rolling.

****If you are not rolling the dough, chill for 15 minutes then skip to step 6 for baking.

5. On a floured surface, roll out dough to 1/4 inch thickness. Cut into shapes.

6. Place on baking sheet covered with parchment paper. Sprinkle with sugar or leave plain for decorating with icing.

7. Bake for 6 - 7 minutes, or until lightly brown.

Karen's Recipe for Perfect Rolled Sugar Cookies

Ingredients:

1 cup butter, softened

1 cup powdered sugar

1 cup granulated sugar

1 cup vegetable oil

2 large eggs

2 teaspoons vanilla

5 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cream of tartar

Directions:

1. Preheat oven to 350 degrees F. Beat butter and sugars until smooth.

2. Slowly add vegetable oil.

3. Add eggs, one at a time; then vanilla.

4. Add flour, 1 cup at a time until blended.

5. Add baking soda, salt and cream of tartar.

6. Chill in refrigerator for at least one hour.

7. Roll chilled dough out on a generously sugared surface (to about a 1/4" thickness).

8. Using cookie cutters or a clean round drinking glass, cut out into desired shapes.

9. Bake 10 to 12 minutes, or until edges are lightly golden brown).

Sugar Cookie Icing Recipe

Ingredients:

2 teaspoons milk

1 cup confectioners' sugar

2 teaspoons light corn syrup

1/2 teaspoon vanilla extract

assorted food coloring colors

Directions:

1. In a small bowl, stir together the milk and confectioners sugar until smooth.

2. Beat in corn syrup and the vanilla extract until icing is smooth and glossy. If the icing is too thick, add additinal corn syrup to thin slightly.

3. Divide the icing into separate bowls, and add food colorings to each to the preferred color intensity. Paint the icing onto the cookies or pipe with decorator icing tubes and tips.

4. Top with candy decorator balls, holiday sprinkles or any other festive design. Enjoy, these are as much fun to decorate as they are to eat!

The following are sure fire tips for the perfect sugar cookies:

* If you are rolling the dough to use cookie cutters, remember to keep the dough chilled. As it warms it sticks to the rolling pin and the surface you're rolling on.

* The thinner you roll your dough, the crispier the cookie will be. This recipe calls for rolling the dough 1/4 inch thick, which makes them soft with just the right amount of crispness around the outside of the cookie.

* Soften the butter at room temperature for about an hour or two before mixing. Butter that isn't softened won't mix properly and your cookies will be flat. Do not microwave butter to soften, it will soften unevenly.

* The eggs should also be room temperature. Cold eggs can cause the batter to curdle.

* Halfway through the baking process, take a minute to rotate the baking sheets from back to front for even baking. This step is worth it to prevent unevenly baked batches of cookies.

* If you are making more than one batch, do not put the dough on hot cookie sheets. It will spread as you're placing the dough on the sheet, and baking will be uneven.

* The brand of flour makes a difference. Gold Medal or Pillsbury flours are lower-protein. King Arthur flour is higher protein which produces slightly drier, cakier cookies.

* If you want extra dough, this sugar cookie recipe freezes well. You can freeze the dough for about four weeks as long as it is tightly wrapped.

Rasa Susah Nak Buat Sendiri? Tak ada Masa?

Order Cake and Biskut Raya Home Delivery Area Klang Valley, Kuala Lumpur, Shah Alam, Puchong, Petaling Jaya, Sg Buluh

Whatsup/Line/Wechat/SMS 018 263 7833 (Cake)SMS 013 308 4906

PM http://www.facebook.com/caveidea

Angry Bird Cake Design Fondant

Biskut Angry Bird

Hazelnut Chocolate Cookies Recipe

Ingredients

Send To Mobile

Save Recipe

Add to Menu

Add to Shopping List

4.5 ounces all-purpose flour (about 1 cup)

1 cup powdered sugar

1/3 cup unsweetened cocoa

1/4 teaspoon salt

1/2 cup butter, softened

2 large egg yolks

1 teaspoon instant espresso (optional)

1/2 teaspoon vanilla extract

2/3 cup finely chopped hazelnuts, toasted

1/3 cup hazelnut-chocolate spread (such as Nutella)

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk, adding espresso, if desired. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.

3. Turn dough out onto a sheet of wax paper; knead 6 times or until smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350° for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.

cookinglight.com

Rasa Susah Nak Buat Sendiri?

Order Cake and Biskut Raya Home Delivery Area Klang Valley, Kuala Lumpur, Shah Alam, Puchong, Petaling Jaya, Sg Buluh

Whatsup/Line/Wechat/SMS 018 263 7833 (Cake)SMS 013 308 4906

PM http://www.facebook.com/caveidea

Macadamian Blossom Cookies Recipe

In the bowl of your electric mixer (or with a hand mixer), beat the butter until creamy and smooth. Add the peanut butter and sugars and beat until light and fluffy (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.

Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.

Roll the batter into 1 inch (2.5) round balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Bake the cookies for about 8 - 10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a unwrapped Chocolate Kiss into the center of each cookie, pressing down gently until the cookie just starts to crack. Cool completely on a wire rack.

Makes about 4 dozen cookies.

Peanut Blossom Cookies:

1/2 cup (113 grams) unsalted butter, room temperature

3/4 cup (185 grams) peanut butter (smooth or crunchy with macadamian)

1/3 cup (70 grams) light brown sugar

1/3 cup (65 grams) granulated white sugar

1 large egg

1 teaspoon pure vanilla extract

2 tablespoons milk

1 1/2 cups (195 grams) all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

Coating (optional):

1/3 cup (65 grams) granulated white sugar

Garnish:

48 Chocolate Kisses, unwrapped or you can make your own chocolate style

Rasa Susah Nak Buat Sendiri?

Order Cake and Biskut Raya Home Delivery Area Klang Valley, Kuala Lumpur, Shah Alam, Puchong, Petaling Jaya, Sg Buluh

Whatsup/Line/Wechat/SMS 018 263 7833 (Cake)SMS 013 308 4906

PM http://www.facebook.com/caveidea

Fruit Tart Recipe

Sweet Pastry Crust:

1 1/2 cups (195 grams) all purpose flour

1/8 teaspoon salt

1/2 cup (113 grams) unsalted butter, at room temperature

1/4 cup (50 grams) granulated white sugar

1 large egg, lightly beaten

Pastry Cream:

1 1/4 cups (300 ml) milk (whole or 2%)

1/2 vanilla bean, split lengthwise or 1 teaspoon pure vanilla extract or vanilla bean paste

3 large egg yolks

1/4 cup (50 grams) granulated white sugar

2 tablespoons (20 grams) all-purpose flour

2 tablespoons (20 grams) cornstarch (corn flour)

Apricot Glaze: (optional)

1/2 cup (120 grams) apricot jam or preserves

1 tablespoon water

Topping:

3 cups (720 ml) fruit (raspberries, blackberries, strawberries, blueberries, kiwifruit, bananas, plums, pineapple, melon, etc.)

Sweet Pastry Crust: In a separate bowl, whisk the flour with the salt. Place the butter in the bowl of your electric mixer, or with a hand mixer, and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm (can place in freezer for about 10-15 minutes.)

Sweet Pastry Crust

Lightly butter and flour, or spray with a non-stick vegetable/flour cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and place in the freezer for about 15 minutes.

Meanwhile, preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Place tart pan on a larger baking pan and bake crust for 5 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue to bake the crust for about 15 minutes or until dry and lightly golden brown. Remove from oven and place on a wire rack to cool completely before filling. Can be covered and stored for a few days.

Pastry Cream: In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Don't let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.

Pastry Cream

Meanwhile, in a saucepan bring the milk and vanilla bean just to boiling (just until milk starts to foam up.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture. (The vanilla bean can be washed and dried and placed in your sugar bowl to give the sugar a vanilla flavor.) Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes thick. Remove from heat and immediately whisk in the liqueur (if using). (Stir in vanilla extract is using instead of a vanilla bean.) Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Beat or whisk before using to get rid of any lumps that may have formed.

Apricot Glaze: Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid (melted). (Can also heat in the microwave.) Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.

To Assemble Tart: To remove the tart from the fluted sides of the pan, place your hand under the pan, touching only the removable bottom not the sides. Gently push the tart straight up, away from the sides. The fluted tart ring will fall away and slide down your arm. If you want to remove the bottom of the pan, run a knife or thin metal spatula between the crust and metal bottom, then slide the tart onto your platter.

Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Let the glaze dry (about 20 minutes). Then spread the pastry cream onto the bottom of the tart shell. Place fruit randomly on top of cream or in concentric overlapping circles, starting at the outside edge. After arranging the fruit, rewarm the glaze, if using, and gently brush a light coat on the fruit. If not serving immediately, refrigerate but bring to room temperature before serving. This fruit tart is best eaten the same day as it is assembled. Cover and refrigerate any leftovers.

Serves about 6-8 people.

Le Cordon Bleu, London.

Rasa Susah Nak Buat Sendiri?

Order Cake and Biskut Raya Home Delivery Area Klang Valley, Kuala Lumpur, Shah Alam, Puchong, Petaling Jaya, Sg Buluh

Whatsup/Line/Wechat/SMS 018 263 7833 (Cake)SMS 013 308 4906

PM http://www.facebook.com/caveidea

Chocolate Cheese Brownies Recipe

Ingredients

Cooking spray

Cheesecake topping:

8 ounces reduced-fat cream cheese (Neufchatel)

1/3 cup sugar

1/2 teaspoon vanilla extract

1 large egg

Brownie Layer:

2 ounces semisweet chocolate, coarsely chopped

3 tablespoons unsalted butter

2 tablespoons canola oil

1 cup all-purpose flour

1/2 cup unsweetened Dutch-process cocoa powder

1 teaspoon baking powder

1/2 teaspoon fine sea salt

Pinch cayenne pepper

3/4 cup packed dark brown sugar

1/4 cup granulated sugar

1/2 cup lowfat buttermilk

2 large egg whites

2 teaspoons vanilla extract

Directions

Position the rack in the lower third of the oven and preheat the oven to 350 degrees F.

Line an 8 by 8-inch baking pan with foil so it hangs over the edges by about 1-inch. Spray with cooking spray.

Cheesecake topping: In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy, about 1 minute. Beat in the sugar and the vanilla until very smooth, 1 to 2 minutes. Beat in the egg until well blended. Set aside.

Brownie layer: Put the chocolate, butter, and oil in a small microwave-safe bowl and heat at 75 percent power for 30 seconds. Stir and microwave again until melted and smooth, about 30 seconds longer. (Alternatively, put the chocolate, butter, and oil in a small heatproof bowl. Bring a small saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally, until melted and smooth.)

Combine the flour, cocoa powder, baking powder, salt, and cayenne in a medium bowl.

Combine the brown sugar and granulated sugar in a large bowl. Whisk in the buttermilk, egg whites, and vanilla. Add the chocolate mixture and whisk vigorously until fully incorporated and the batter is thick and glossy. Gradually add the flour mixture and stir just until it disappears.

Reserve 1/2 cup brownie batter and set aside. Scrape the remaining brownie batter into the prepared pan. Pour the cheesecake mixture evenly over top. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a wooden spoon through the two batters to create a swirled effect.

Bake until the top is just set, 40 to 45 minutes. Let cool completely in the pan on a wire rack. Lift brownies out of the pan by the foil and peel off the foil. Spray a knife with cooking spray and cut into 2-inch squares.

Nutritional analysis per serving: 1 brownie. Calories 200; Total Fat 10g; (Sat Fat 4 g, Mono Fat 3 g, Poly Fat 1 g); Protein 4 g; Carb 27 g; Fiber 1 g; Cholesterol 30 mg; Sodium 180 mg

Food Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe.

foodnetwork.com

Rasa Susah Nak Buat Sendiri?

Order Cake and Biskut Raya Home Delivery Area Klang Valley, Kuala Lumpur, Shah Alam, Puchong, Petaling Jaya, Sg Buluh

Whatsup/Line/Wechat/SMS 018 263 7833 (Cake)SMS 013 308 4906

PM http://www.facebook.com/caveidea

Red Velvet Cupcake Resepi

Bahan-bahan

250g tepung kek (atau guna tepung gandum biasa campur 1st baking powder)

1/2 sdt garam 15g serbuk koko @ 2 sb serbuk koko

113g butter @ 1/2 cawan butter (guna 1/2 dari 1 ketul butter 250g)

160g gula kastor

2 biji telur -gred A

1 sk esen vanila

240ml @ 1 cawan buttermilk - jika tiada, kita buat sendiri

1 cawan susu segar + 1 sudu besar cuka - untuk buttermilk

2 sm perwarna merah @ 4 sm serbuk perwarna merah

1 sk cuka

1 sk soda bikarbonat

Cara membuat buttermilk

Satukan 1 cawan susu segar + 1 sudu makan cuka. Biarkan sebentar dalam 10-15min sehingga susu jadi agak pekat. Boleh gantikan cuka dengan jus lemon dgn sukatan yang sama.

Boleh juga menggunakan yogurt plain.

Cara membuat kek

Panaskan oven suhu 170darjah celcius. Sapu loyang dengan butter. Dalam mangkuk, satukan gula dan juga butter. Pukul hingga lembut lebih kurang 1-2minit. Masukkan telur satu persatu dan teruskan memutar hingga kembang dan gebu.

Dalam cawan buttermilk satukan dengan pewarna merah dan kacau sebati hingga pewarna tidak berketul2. Kurangkan kelajuan mixer, masukkan tepung berselang seli dengan buttermilk sebanyak 3 kali. (tepung,buttermilk,tepung,buttermilk,tepung)

Mangkuk kecil, satukan soda bikarbonat dan juga cuka hingga berbuih. Tuang cepat2 ke dalam adunan kek dan kaup balikkan sebati.

Tuang ke dalam loyang dan bakar selama 30-40min atau sehingga masak. Cucuk lidi dahulu untuk memastikan kek masak. Jika bersih tandanya sudah masak.

Sejukkan di atas redai kemudian belah 2 atau 3 bahagian.

Sementera menunggu kek sejuk, sediakan cream cheese frosting. Satukan creamcheese bersama bahan2 lain dan putar sehingga smooth dan sedikit pekat (agak2 kepekatannya dah sesuai utk disapu pada kek) Sapukan setiap lapisan kek dan hias ikut suka.

Sejukkan di dalam peti ais dahulu untuk kenikmatan yang berganda.

kak.nor.annurbeauty

Rasa Susah Nak Buat Sendiri?

Order Cake and Biskut Raya Home Delivery Area Klang Valley, Kuala Lumpur, Shah Alam, Puchong, Petaling Jaya, Sg Buluh

Whatsup/Line/Wechat/SMS 018 263 7833 (Cake)SMS 013 308 4906

PM http://www.facebook.com/caveidea

Japanese Cotton Cheese Cake Resepi

6nos Egg whites

6nos Egg yolks

1/4tsp Cream of tartar

1/4cup+3tbsp Super fine sugar

50grms Butter

250grms Cream cheese

100ml Fresh milk

1tbsp Lemon juice

1/3cup+1tbsp All purpose flour

2tbsp+1tsp Cornflour

Melt the cream cheese,butter and milk in double boiler method, cool it completely.

Fold in the flour,cornflour,egg yolks,lemon juice and mix well.

Meanwhile whisk the egg whites with cream of tartar until foamy,slowly add in the sugar and whisk it until soft peaks form.

Add now the cheese mixture to the egg white mixture and slowly mix well.

Grease a 8inch springform pan and line the bottom and sides of the pan with baking paper.

Pour this cheesecake batter into the already prepared springform pan.

Place the springform pan in a baking pan and pour enough boiling water in a baking pan.

Steam will help making the soft and moist cake and hot water around the cake will gradually cook inside.

Arrange it in the middle rack of the oven.

Bake at 320F for 60minutes and reduce the temperature to 300F and bake for 15minutes.

When a skewer inserted comes out clean,turn off the oven. Dont take out the cake immediately from the oven.

Remove the cake from the oven and cool it completely.

Refrigerate for few hours before serving..

Birthday Themed Event
Tak ada masa nak buat event tapi nak buat demi kebahagiaan anak-anak?
Berikan kepada team caveidea event, kami boleh berikan sesuatu yang melebihi dari bajet anda!
Pm at top or SMS/Whatspp 018 2637833

Tart Nanas Resepi Chef Liza

Bahan A

110g tepung gandum

60g tepung naik sendiri

50g tepung jagung

30g tepung kastad

30g gula aising

1/2 sk serbuk penaik

1/2 sk kulit oren - diparut (tak letak)

Bahan B

1 biji kuning telur - Gred B

1 sk air ais (pakai air suam jek...)

1 sb air oren (aku letak oren sunquick)

Bahan C

*140-160g minyak jagung daisy (aku letak 140g saje)

*1/8 sudu garam (aku letak 1/2 sk)

* campur kedua-dua bahan dan kacau sehingga garam larut

Cara-cara :-

1. Campur kesemua bahan A dalam mangkuk - putar selama 1 minit dengan kelajuan perlahan. Edit - aku campurkan semua bahan dan gaul dengan senduk supaya semua bahan bercampur. 2. Masukkan bahan B dan putar lagi.

3. Akhir sekali masukkan minyak jagung Daisy dan garam ke dalam adunan tepung - sebatikan. Edit - Aku masukkan semua bahan B dan bahan C sekali. Gaul sekali je hingga bahan2 sebati dan membentuk doh.

4. Adunan tadi dimasukkan ke dalam acuan tart dan picit memanjang, lebih kurang 4cm-5cm.

5. Jem nenas dibentuk bujur dan diletakkan di atas tart dan digulung kemas.

6. Sapukan telur glaze dan hias dengan kepingan gula berbunga (aku tak letak kepingan bunga ni).

Bakar pada suhu 170c selama 25-30 minit.

Chef Liza Zainol

Danish Butter Cookies Resepi

DANISH BUTTER COOKIES

Bahan-bahan ( 50 keping, lebih kurang )

125 g mentega (1/2 buku)

45 g gula icing (1/3 cwn)

140 g teoung Top/gandum* (1 1/4 cwn)

1/4 sk baking powder* - (*ayak bersama)

1/2 sk butter oil atau 1 sk esen vanilla

choc chips atau kismis - utk hiasan -hasue letak badam cincang,gaul sekali dalam adunan

gula halus - utk tabur (opt)

Cara-cara

Putar mentega dan gula icing hinga berkrim.Masukkan butter oil atau esen vanilla dan akhir masukkan campuran tepung Top/gandum dan pukul sebati.

Simpan doh dalam peti sejuk selama 1/2 jam.Masukkan doh dalam piping bag dan bentukkan atas dulang pembakar.Hias dengan choc chip atau kismis.

Bakar pada suhu 150C selama 15 min atau hingga perang.Taburkan gula halus diatas kukis jika suka dan sejukkan

*Bentuk kukis boleh dipelbagaikan ikut suka.

Sumber : HaSue & K.Nor

----------------

Chocolate Brownies Recipe

BROWNIE:

4 ounces unsweetened chocolate, finely chopped

1 cup salted butter, melted

2 cups light brown sugar, packed

4 large eggs

2 teaspoons vanilla extract

1 cup all-purpose flour

1/2 cup mini- chocolate chips

COOKIE DOUGH (EGG FREE!):

**See Tips Below...**

3/4 cup salted butter, at room temperature

3/4 cup light brown sugar, packed

3/4 cup granulated white sugar

3 Tablespoons milk

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 1/2 cups mini chocolate chips

1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional

Directions:

1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, whisk together the butter and brown sugar. Add the eggs and vanilla extract and whisk those in too. Mix in melted chocolate. Whisk in the flour and mix just until combined (don't over-mix). Stir in the chocolate chips. Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.

2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.

3. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It's okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.

4. If you'd like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.

Tips:

*You'll find that the cookie dough layer is quite sweet. If you'd like a thin layer of cookie dough, prepare the recipe as directed above. If you'd like a thicker layer of dough as pictured, use these ingredients for the dough instead of what is listed above:

1 cup salted butter, at room temperature

1 cup packed light brown sugar

1 cup granulated white sugar

1/4 cup milk

1 1/2 teaspoons vanilla extract

1 3/4 cups + 2 tablespoons all-purpose flour

2 cups miniature chocolate chips

Source: RecipeGirl.com

Biskut Chocolate Chip Rangup Resepi

Resepi biskut Coklat Chips rangup.

Bahan-bahan ( ~100 keping )

1 cawan gula

1 cawan gula perang *

1 cawan mentega (~150gm)

1 cawan minyak

1 biji telur

1 sb susu segar

4 cawan tepung gandum

1 sk garam *

1 sk cream of tartar

1 sk baking soda

½ cawan walnut cincang [ Walnut boleh diganti dengan kacang jenis lain.]

2 cawan chocolate chips

1 sk vanilla extract

Cara-cara:

Pukul gula, mentega, minyak, telor, susu and vanilla hingga sebati.

Masukkan bahan2 kering, walnut dan chocolate chips

Adunan nampak lembik, sudukan satu sudu kecil ke atas dulang pembakar, tak perlu di gris.

Bakar pada suhu 350 ‘F (175’ C) dlm 10-15 minit (bergantung pada jenis oven)

Tips *

Jika rasa agak manis, boleh kurangkan gula perang kepada ½ atau ¾ cawan.

Jika mentega dah masin kurangkan garam kepada ½ sk.

Cookies ini agak rapuh, jika suka keras sedikit, tambahkan tepung jagung ikut kesesuaian keras adunan.

Utk cookies yang bentuknya cantik - selepas siap mengadun masukkan dlm fridge 30 minit, selepas tu boleh disudukan ke dlm dulang pembakar.

Rasa Susah Nak Buat Sendiri?

Order Cake and Biskut Raya Home Delivery Area Klang Valley, Kuala Lumpur, Shah Alam, Puchong, Petaling Jaya, Sg Buluh

Whatsup/Line/Wechat/SMS 018 263 7833 (Cake)SMS 013 308 4906

PM http://www.facebook.com/caveidea

Resepi Biskut London Almond Yang Rangup

Bahan-bahan:

250gm mentega

100gm gula kaster

50gm nestum(kalau nak kisar boleh, tak kisar pun ok)- akak kisar halus

100gm tepung jagung

200gm tepung gandum(secukupnya) - akak guna tepung redrose dan menambah 30g lagi utk mendptkan doh2 yg sedang elok

Kacang badam secukupnya (dipanggang)

1 sudu teh esen vanilla - resepi asal tak ada, ni akak tambah

Almond nib secukupnya sbg hiasan.

Coklat masakan

Papercup

Cara2 membuatnya:

1) Putar mentega dgn gula hingga sebati

2) Masukkan nestum dan putar(sekejap shj) hingga adunan sebatii

3) Masukkan tepung jagung dan gaul hingga rata

4) Masukkan tepung gandum sedikit demi sedikit hingga adunan menjadi doh yang lembut

5) Rehatkan dlm 15 minit & ditudung dgn kitchen towel yang lembap

6) Ambil sedikit doh dan isi badam dan bentukkan samada bulat atau bujur.

7) Bakar pada suhu 170 dlm 20 - 25 minit

Untuk salutan coklat:

1) Cairkan coklat masakan menggunakan kaedah double-boiling. Bila coklat dah cair, celupkan biskut menggunakan penyepit dan masukkan terus dlm papercup dan tabur sedikit almond nib diatasnya.

2) Buat hingga habis dan biarkan coklat beku, baru dimasukkan dlm container kedap udara.

* Hiasan atasnya akak ubah, sepatutnya letak almond nib tp akak letak coklat putih.

dapur-digital.blogspot.com

Sumber: Millsnboon Forum Cari

Resepi asal: Arwah Sh Rodziah

Birthday Themed Event
Tak ada masa nak buat event tapi nak buat demi kebahagiaan anak-anak
Berikan kepada team caveidea event, kami boleh berikan sesuatu yang melebihi dari bajet anda!
Pm at top or SMS/Whatspp 018 2637833

Pages