Young Coconut Praline

FILLING

100 ml Anchor Whipping Cream
20 gm Hawaiian Coconut (Roasted)
150 gm Colatta Milk Couverture
50 gm Colatta Dark Couverture
25 gm Butter


Working Method :

1. Cook the Whipping Cream at 80 C then add the Hawaiian Coconut and mix till combined

2. Then add the Milk and Dark Couverture till dissolve

3. Add Butter and stir till dissolve

4. Insert mixture into the bagpipe and pipe it into chocolate shell

( To make the shell (coating) - Double boil the Dark Chocolate Compound Colatta - )

Peppermint Praline

PEPPER MINT PRALINE ( Coat with White Chocolate Compound Colatta )

FILLING

Anchor Whipping Cream 100 ml
Colatta Mint Dip 50 gm
Colatta White Couverture 200 gm
Butter 25 gm


WORKING METHOD

1. Cook the Whipping Cream at 80 C , then add the Mint Dip and mix till combined.

2. Then add the White Couverture till dissolve.

3. Add Butter and stir till dissolve

Macademia Rose Praline

FILLING

100 ml Anchor Whipping Cream
60 gm Macademia Nuts (Roasted)
250 gm Colatta White Couverture
35 gm Butter


Working Method:

1. Boil the Whipping Cream at 80 C then add the Macademia Nuts and mix till combined

2. Then add the White Couverture till dissolve

3. Add Butter and stir till dissolve

Durian Praline

DURIAN PRALINE ( Coat with Dark Chocolate Compound Colatta )


FILLING

Fresh Durian 100 gm
Anchor Whipping Cream 100 ml
Colatta Milk Couverture 150 gm
Colatta Dark Couverture 50 gm
Butter 25 gm


WORKING METHOD

1. Boil the Whipping Cream at 80 C , then add the fresh Durian and mix till combined.

2. Then add the Milk and Dark Couverture till dissolve.

3. Add Butter and stir till dissolve

Hazelnut Praline

HAZELNUT PRALINE ( Coat with Milk Compound Colatta )

FILLING

Anchor Whipping Cream 100 ml
Colatta Hazelnut Chocolate Cream 50 gm
Whole Hazelnut (Roasted) 100 gm
Colatta Milk Couverture 150 gm
Colatta Dark Couverture 50 gm
Butter 25 gm


WORKING METHOD

1. Cook Hazelnut Chocolate Cream with Anchor Whipping Cream at 80 C

2. Then add the Milk and Dark Couverture till dissolve.

3. Add Butter and stir till dissolve

Colatta Chocolate Granite

GANACHE ( soft dough chocolate )

Anchor Whipping Cream 200 gm
Colatta Dark Compound 600 gm
Paper Cup (small) 1 roll


DECORATION

Colatta Dark Chocolate Rice Crispy 100 gm
Colatta White Chocolate Rice Crispy 100 gm
Colatta Strawberry Chocolate Rice Crispy 100 gm


WORKING METHOD

1. Cook Anchor Whip Cream at 80 C and pour the Dark Chocolate inside.

2. Stir until all combined. Keep chill a few hours ( till frozen ).

3. Shape it into a ball ( 10 gm ).

4. Dip into the Chocolate Compound and cover with the Chocolate Rice Crispy.

5. Keep chill and ready to serve

Minty Chocolate Kisses

DOUGH

Anchor Salted Butter 100 gm
Castor Sugar 50 gm
Egg 1 No
Flour 150 gm
Coco Powder 30 gm
Colatta Dip Mint 50 gm
Colatta Dark Compound 50 gm
Vanilla essence


FILLING

Colatta Dip Mint 80 gm


DECORATION

Colatta Dark Compound 50 gm
Colatta Dip Mint 150 gm


WORKING METHOD :

DOUGH

1. Mix the Flour and Coco Powder in a medium bowl. Beat the Butter and Sugar in a large bowl with an electric mixer at high speed until pale and add the Mint Dip, Vanilla essence and Egg. Beat until blended.

2. With mixer on low speed, beat in the mixed dry ingredients. Press the dough into a disk, wrap in plastic wrap and chill in refrigerator for 30 minutes. Pre heat the oven to 180 C. Butter two baking sheets.

3. Roll out the dough on a lightly floured surface to 3mm thick. Use a 5mm cookie cutter to cut out the cookies. Bake until just golden at the edge for 6 to 8 minutes


FILLING ( optional )

1. Melted the Mint Dip and pipe in at the centre of cookies and stick together in pairs with the filling.

DECORATION

1. Use Dark Compound and Dip Mint as a decoration

Orang Fruity Ball

DOUGH


Anchor Salted Butter 120 gm
Castor Sugar 25 gm
Brown Sugar 45 gm
Egg 1 No
Flour 320 gm
Baking Soda 1 gm
Colatta Dip Orange 110 gm
Vanilla essence


FILLING

Mix Peel 100 gm


DECORATION

Colatta Dip Orange 200 gm
Colatta Colour Rice 150 gm
Paper Cup Small 1 roll


WORKING METHOD ;

DOUGH

1. Blend Butter, Brown Sugar , Vanilla essence and Sugar until fluffy

2. Then add the Egg at a time

3. Pour in Flour till all combined and become a dough


FILLING

1, Make a ball (10gm), then put in Mix Peel at the centre

2. Arrange the cookies on a baking tray and baked at 180 C approximately 10 to 20 minutes


DECORATION

1. Use Dip Orange, Colour Rice and Paper Cup as a decoration

Hazelnut Chocolate Stiks Cookies

DOUGH

Anchor unsalted Butter 150 gm
Icing Sugar 80 gm
Egg 1 No
Flour 400 gm
Colatta Hazelnut Chocolate Cream 150 gm
Whole Hazelnut (chopped) 50 gm
Vanilla Essence


DECORATION

Colatta Milk Compound 400 gm
Colatta Dark Compound 50 gm
Colatta Rice Crispy Vanilla/Chocolate


WORKING METHOD ;

DOUGH

1. Beat Butter and Icing Sugar in a large bowl with an electric mixer at medium speed until creamy. Then add egg at a time, next add vanilla essence.

2. With mixer on low speed, beat in the mixed dry ingredients. (Flour, Hazelnut, and Hazelnut Chocolate Cream)

3. Roll out the dough in rectangular tray. Let it set a few hours or overnight. Then cut into stick and baked at 180 C for 10 to 20 minutes


DECORATION

1. Melted the Milk Compound and Dark Compound separately in double boilers over barely simmering water. Spoon the Chocolates into piping bag and drizzle over the cookies in a decorative manner.

2. Use Rice Crispy Vanilla/Chocolate as a decoration. Let stand for 3 to 5 minutes in chiller until set

3. Ready to serve

Strawberry Nut Wheels Cookies

DOUGH

Anchor Salted Butter 125 gm
Castor Sugar 50 gm
Egg 1 No
Flour 200 gm
Colatta Dip Strawberry 50 gm
Vanilla Essence 5 gm


FILLING

Colatta Dip Strawberry 100 gm
Walnut (Chopped) 100 gm
Colatta Rice Crispy Strawberry 30 gm


DECORATION

Colatta Dip Strawberry 100 gm
Colatta Rice Crispy Strawberry 50 gm


WORKING METHOD ;

1. In mixing bowl, blend Cream Butter and Sugar. Add Egg and Vanilla Essence, mix well combine Flour and Dip Strawberry. Gradually add to creamed mixture. On a lightly floured surface, roll dough into rectangle. Spread dip to within 1/2 inch of edge. Sprinkle Nut and Rice Crispy over dip. Roll up starting with a long side. Wrap in plastic wrap. Refrigerator for at least 3 hours or overnight

2. Unwrap and cut into 1/4 inch for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool.

3. Use Dip Strawberry and Rice Crispy as decoration

Almond Cuppucino Cookies

DOUGH

Anchor Salted Butter 150 gm
Icing Sugar 80 gm
Egg 1 No
Flour 330 gm
Coloatta Dip Cappucino 100 gm


FILLING

Whole Almond (Roasted) 150 gm

DECORATION

Colatta White Compond 150 gm
Colatta Dep Cappucino 100 gm
Paper Cup Small 1 roll


WORKING METHOD ;

1. Blend Butter and Icing Sugar until fluffy
2. Then add Egg slowly
3. Pour Flour and Melted Dip Cappucino together till all combined


FILLING

1. Cover the whole Almond with dough and baked at 180 C approximately 8 to 10 minutes

DECORATION

1. Use White Compound, Dip Cappucino and Paper Cup small as decoration

Bake Potato & Cheese Frittata (Mat Gebu)

Benda ni agak baru juga bagi mat, maklumlah kami biasa bedal resipi local dan more to asian taste sahaja...Mula2 tengok resipi kat dapur kak ummi...pas tu semalam merayau2 tak tentu hala kat dapur kak jun, nampak lagi, tapi dia boh dalam ramekin...manyakkk cute woooooo!!


Jadi mat pun buat juga dalam ramekin ala2 datin jun..ahak kita pinjam idea lah ni (bukan tiru ekk!!)...resipi seperti dibawah, mat cuma buat 1/2 resipi saja....Malas nak tulis laa, kita "kopi paste" kak jun nya jelahh....hehehe terima kasih!!!

Bahan-Bahannya :-)
4 biji kentang sederhana besar (800 gm)
4 biji telor - pukul sikit
1/2 cawan cincangan daging (boleh ganti dgn sosej)

1 biji tomato - dadu
2 labu bawang besar (sederhana) - hiris nipis
1 sudu besar hirisan daun parsley /daun sup n bawang
1 cawan parutan cheddar cheese

Cara Membuat :-)
Preheat oven pada suhu 180 C dan griskan loyang 7 x 7 x 3 cm (jun guna ramekin..)Parut kentang, dan perah buang sikit airnya. Campurkan semua kentang, telor, sausage, tomato, bawang, daun sup/parsley dan separuh parutan cheese. Gaul rata dan tuangkan ke dalam loyang. Tabur rata lebihan parutan cheese tadi. Bakar selama 40 minit atau sehingga kekuningan. Sejukkan dan potong untuk hidangan bersama sos cili dan mayonis.

Kek Marble Speechless Ever After

Bahan-Bahannya:-

• 250 g butter (apa2 je butter..buttercup kee..farmcow kee..tak kisah)
• 250 g tepung kek blue key,
• 250g gula kaster dan
• 4 biji telur 'A"
• Sedikit esen vanilla , klu nk rasa coco letak laa elmco coco..klu tak nk guna kaler2 mknan ada pink, kuning, hijauu..:-)

(Atas nasihat Sabar Sabariah, gula dikurangkan kepada 200g agar tidak terlau manis)

Cara2nya:.

• Pukul butter + gula sampai kembng pakai hand mixer
• Selepastu masuk telur sebijik2..
• Kemudian letak esen vanila..
• Bila dah sebati tuee..masukkan tepung dan terus mixerkan..dh siap..
• Bagi2kan kebeberapa mangkuk untuk letak kaler2..
• Selepastu griskan loyang dan ...letak kertas minyak..
• Kemudian sudukan kler2 tu selang seli..

(klu Ksal nk kek Ksal moise sikit kan..Ksal campurkan adunan tadi tuee yg belum kaler2 ..dgn susu cair suku cawan susu cair..) pastu over panas dalm 150 "C..bakar dlm 45 minit /sejam..nk tahu masak ketidakk masa nk angkat tu cucuk dgn lidi sate..tggk melekat2 takk.klu tak melekat kat lidi tu..dh masak la tuee..hihihii..:-D

(Sedikit pesanan lagi dari Sabar Sabariah : "hehehee 200g sja ye KSal..nanti rasa dia sedang2 sja..klu nk tukar jadi cup cake..cuma masukkn dlm cup cake sja setengah penuh kemudian bakar dgn cup2 dia terus cuma 20~25 minit sja..Insya-Allah..:-D )

Roti Naik Cik Tat

Bahan-Bahan :

• 500 gm High Protein Flour (tepung buat roti)
• 3 sudu besar susu tepung (apa brand pun boleh , tomato suka Nespray)
• 1 cawan gula kastor
• 60 gm butter
• 1 biji telur di pukul (sekadar bagi telur ni bersatu)
• 1 peket yeast segera (brand mauripan pun boleh)
• 1/2 camcateh garam
• 200 - 250 ml air

Caranya :


Kesemua bahan di atas campurkan ke dalam satu mangkuk dan di uli.
Griskan loyang (bukan loyang leper yek, guna yang tinggi) dengan butter
bulat2kan dan susun dalam loyang rapat bersentuhan.
Rehatkan sekejap dalam 15 - 20 minit, pastu bakar
Bakar dalam 15 hingga 20 minit (Cucuk ngan lidi macam Speechless Ever After ajar)
Suhu oven 150 - 160 celcius
Panas oven kena pandai sendiri sebab size oven berbeza

lebih kurang macam nilah hasilnya. Gambar hiasan yek, orang lainnyer

Chocolate Moist S.E.A.

Bab pertama kena buat :-

• 1 cawan serbuk coco vanhountan,

• 1/2 cawan gula kaster,

• 1 cawan air panas masak,

• 1/2 cawan susu cair..

~semua yang kat atas ini nk di satu kn...mula2 letakan serbuk coco tu dlm periuk..pastu masuk gula..pastu curah air panas dan kacau rata..past...u tenggek atas dapur tuk api sederhana kecillll jee..sambil kacau lagi kasi coco tu rata betul..pastu dh rata dn npk mcm kilat tutup api..campurkan dgn susu cair dan kaco rata lagi..pastu biar jee kat c tu..;-)

Bab Kedua sediakan bahan2 ni :-

• 1 buku butter (250 g..buttercup bulehh..farmcow pun bulleh asal 250g),
• 2 cawan gula kaster,
• 4 bijik telur ayam A (bukan itik tauu..:-P),
• (2 cawan tepung gandum + 2 sudu teh baking powder~ diayak sbyk 3 kali) kena buat 3 kali jugakk..tak boleh tidak.. petuaa tuee..;-)..
• 1 sudu teh esen vanilla...

Untuk adunan bab kedua tuee, caranya ....

1. Mula2 lembutkan butter
2. Pastu campurkan gula..maxerkan
3. Kemudian masuk telur sebijik2..
4. Pastu masukan esen vanilaa..maxerkan teruss..
5. Dah tu masukan tepung yg telah diayak 3 kali tuee..berselang seli dgn coco yg kita dh pan...askan tadi tu..sampai habiss..
6. Bila dah rata semua boleh laa bakar kat loyang pembakar yg telah digriskan dan letak kertas minyak atau masuk cup ..cup cake..
7. Suhu oven 150'C api atas bawah dan kipas jugakk (klu oven berkipas-nanti kek masak rata cantikk..;-)..
8. Bakar dlm 1 jam ++ teknik cucuk dgn lidi nak tahu dh masak ke lumm...tapi dia sgt2 moise..klu cup cake..dlm 45 minit...

Mustahak:

(Ksal bila dh betul2 sejuk baru kuarkan dari loyang ekk..sbb dia terlalu2 moistt..selalu kita biarkan satu hari baru kuarkan dari loyang..klu cup cake dh sejuk dh boleh deco fresh cream putar2 pstu letak cerry atau stwberry atau biskut oreo atas dia..pastu apa lagi..mknnn laa hehehe..smt mencuba ..;-)

Kuah Puding Cornflour

 

 

 

 Bahan-Bahan

1 tin susu cair
1 tin air
sedikit gula pasir
1 biji kuning telur di pukul dgn sedikit cornflour
esen vanila

Caranya

Semua di atas di satukan dalam periuk.

Nyalakan api yang sederhana dan kacau sampai cantik pekatnya

Sambal Jawa Speehless

 

heheheheheheeh..ini nama diaa..sambal jawa OOpo e kei versi kita punyer nii..kita photong tampe nipis2..gorengkan dia..pastu letak tepi ksi sejukk..pastu goreng ikan bilis yg terbelah tengah..supaya mkn tak penat kunyahh..heheh..kedua2nya goreng garing..ksi dia sejuk..letak tepi laa..pastu belander kan lada kering + bawang putih +belacan sikit..(buat sampal) pastu goreng sampai sambal masak..letakan asam keping..bubuh garam sikit + gulaa..bila dah garing..masukan teampe yg dah goreng tu..ratakan..pastu letak ikan biliss..klu nk letak petai letak laa.klu tak nkk pun tak apaa..pastu sagai kann letak kat tepi2 kuali..buat cm kolam kat tengah tuee..tuk minyak2 turun kat lekuk kuali tu laa..nanti xlaa minyak byk sgt kat sambal tuee.

.taraaa..cm tuu jeeee..senangg knnn..;)

 

 

Muffin Chef Wan

BAHAN2:

11/4 cwn tepung serbaguna
1 cwn gula halus
4 biji epal hijau (buang kulit,3 biji diparut, 1 biji di dadu kecil)
11/2 sudu teh baking powder
1/2 sudu teh cinnamon powder
secubit garam
1 biji lemon- diparut kulit dan ambil jusnya
esen vanilla
1/2 cwn corn/vege. oil
1 biji telur- size L
almond nibs secukupnya

CARA2:
ayak tepung,baking powder,cinnamon powder.
pukul telur,minyak,gula,jus lemon & parutan kulitnya,vanilla sampai sebati then taruh bahan2 kering. lastly, masukkan parutan/potongan epal dan kacau rata.
letak dalam acuan muffin dan di tabur dengan almond nibs di atasnya kemudian bakar dlm preheated oven pd suhu 180 c selama 20-25 minutes atau sehingga kelihatan golden brown.. Nota:

Sangat sedap dan menjadi kegemaran anak2