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4th Recipe : Dodol

Kali nie saya akan buat dodol sempena Raya Aidilfitri nie . Hehehe . Lama gila saya x update blog nie . Selalu sangat busy . Hahaha . Mari lihat ap resepi nye :)

Ingredients :

1.8 kilograms Glutinous Rice Flour .

300 grams Rice Flour .

3.6 kilograms Palm Sugar .

12 no Coconut , extract as much milk as possible . Seperate the thin from the thick .

10-15 no Screw Pine Leaves .

Method :

1. Mix both types of flour with the thin coconut milk and strain into an iron pan .
2. Cook the palm sugar and screw pine leaves with a little bit of water and when it has dissolved pour into the pan .
3. Bring the mixture to boil over a very low flame , stirring continuously.
4. When it is half cooked add the thick coconut milk and continue stirring until cooked .
5. When mixture are no longer sticks to the fingers , it is ready to be removed from the fire .

If you like to eat the dodol in cold you just put it in the chiller for half an hour . Tapi saya lagi suka kalau panas sikit . Lembut . Sedap . Hehehe . Btw , To all Muslim people out there I would like to wish Happy Eid Mubarak ! Maaf Zahir dan Batin jika ada salah dan silap . Semoga Hari Raya Aidilfitri tahun nie kita semua berbahagia bersama keluarga dan sanak saudara . Itu saja dari saya . Assalamualaikum :)

3rd Recipe : Macarons

This week i do this macarons for testing . And it's not well made from me . But I'm surely that your guys can make it better than me . So , here the recipe . I just take from my book .

INGREDIENTS :

serves makes 30-50 macaron sandwiches / ganache recipe makes about 2 cups (550 grams)

• Basic Macaron Cookie:
• 225 grams icing sugar
• 125 grams ground almonds
• 110 grams egg whites (about 4) , aged overnight at room temperature
• 30 grams granulated sugar
• Pinch of salt

Method :

1. On three pieces of parchment , use a pencil to draw 1-inch (2.5 cm) circles about 2 inches apart. Flip each sheet over and place each sheet on a baking sheet. (Note: You only have to draw circles on the parchment paper if you want absolutely even-sized macarons. If you're skilled with piping and don't mind eyeballing the amount of batter per cookie, skip this step.)
2. Push almond flour through a tamis or sieve , and sift icing sugar . Mix the almonds and icing sugar in a bowl and set aside . If the mixture is not dry , spread on a baking sheet , and heat in oven at the lowest setting until dry .
3. In a large clean , dry bowl whip egg whites with salt on medium speed until foamy . Increase the speed to high and gradually add granulated sugar . Continue to whip to stiff peaks — the whites should be firm and shiny .
4. With a flexible spatula , gently fold in icing sugar mixture into egg whites until completely incorporated . The mixture should be shiny and ' flow like magma . ' When small peaks dissolve to a flat surface , stop mixing .
5. Fit a piping bag with a 3/8-inch (1 cm) round tip . Pipe the batter onto the baking sheets , in the previously drawn circles . Tap the underside of the baking sheet to remove air bubbles . Let dry at room temperature for 1 or 2 hours to allow skins to form .
6. Bake, in a 160°C/325°F oven for 10 to 11 minutes . Use a wooden spoon to keep the oven door slightly ajar , and rotate the baking sheet after 5 minutes for even baking .
7. Remove macarons from oven and transfer parchment to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.
8. Pair macarons of similar size, and pipe about 1/2 tsp of the filling onto one of the macarons. Sandwich macarons , and refrigerate to allow flavors to blend together . Bring back to room temperature before serving.

• Ingredients for Bittersweet Chocolate Cream Ganache :
• 
  
• 8 ounces (230 grams) bittersweet chocolate , preferably Valrhona Guanaja , finely chopped
• 1 cup (250 grams) heavy cream
• 4 tablespoons (2 ounces ; 60 grams) unsalted butter , at room temperature

1. Place the chocolate in a bowl that's large enough to hold the ingredients and keep it close at hand . Bring the cream to a full boil in a heavy-bottomed saucepan . While the cream is coming to the boil , work the butter with a rubber spatula until it is very soft and creamy . Keep the butter aside for the moment .
2. While the cream is at the boil , remove the pan from the heat and, working with the rubber spatula, gently stir the cream into the chocolate . Start stirring in the center of the mixture and work your way out in widening concentric circles . Continue to stir—without creating bubbles—until the chocolate is completely melted and the mixture is smooth. Leave the bowl on the counter for a minute or two to cool the mixture down a little before adding the butter .
3. Add the butter to the mixture in two additions , mixing with the spatula from the center of the mixture out in widening concentric circle s. When the butter is fully incorporated , the ganache should be smooth and glossy . depending on what you're making with the ganache , you can use it now , leave it on the counter to set to a spreadable or pipeable consistency (a process that could take over an hour , depending on your room's temperature) or chill it in the refrigerator , stirring now and then . (If the ganache chills too much and becomes too firm , you can give it a very quick zap in the microwave to bring it back to the desired consistency , or just let it stand at room temperature .)

Sorry coz longer no updating this blog b'coz I'm busy right now . Sorry again . I will updated as much as I can if I'm not busy . And the pictures is not mine . I take it from other site . Hope your enjoy cooking ! No stress okay :)

2nd Recipe : Chocolate Oreo Ice-Cream

This home made ice cream was made by my auntie and she teach me how to do it .
So , I wanna share with you guys . This is the recipe .

CHOCOLATE OREO ICE-CREAM

INGREDIENTS :

Dutchlady Full Cream Milk (chocolate flavour) 2½ cup

Nestle Coffee-mate Creamer Powder 2½ cup

Oreo Cookies 1 small packets

Method :

1. Pour the chocolate milk and coffee-mate into the blender and blend it up to 5 minutes. Then put 2 or 3 slices of Oreo cookies (with it cream also) and blend until smooth. You don't have to put sugar because the Oreo cookies already sweet.
2. After that put the blend mixture into a bowl and put it into the freezer about 2 hours or before it freeze and then took it out from the freezer and blend it again.
   
3. And then break the remaining Oreo cookies and stir it in the mixture and sprinkle a little for topping .
   
4. After that put again the mixture in freezer and freeze it overnight . Done . Ready to eat .

ps : you can use other flavour of dutchlady milk if you wanna make other flavour of ice-cream.