1. campuran segera BIENETTA (seperti gambar yang di bawah)

2. 2 senduk kecil hirisan almond
3. 2 senduk kecil bijiran labu (pumpkin seed)
4. 2 senduk kecil bijiran kuaci (sunflower seed)
5. 2 sudu besar bijan

Caranya : -

1. panaskan oven dengan suhu 160 *F dengan menggunakan api atas dan bawah.
2. Satukan semua bahan-bahan di atas dan ratakan ke
dalam dulang.
3. Bakar selama lebih kurang 15 minit atau bila warna
bertukar menjadi perang dan keluarkan dari oven.
Warna akan menjadi lebih gelap setelah di angkat keluar .
4. Potong dan keluarkan daripada dulang. Jangan tunggu
sejuk. Kalau dah sejuk akan menjadi lebih sukar untuk
kopek keluar.
5. Selamat mencuba :)

Kulit Popia Sira

Kulit Popia Sira - Opah Ju

 

 

Bahan - bahannya :-

kulit popia
tepung gandum + sikit air(utk buat gam)
gula halus (utk tabur lepas goreng)
minyak utk mengoreng

cara:
gulung kulit popia.......gamkan......potong serong dgn gunting dapur
goreng smpai kuning angkat tos kejap........tabur dgn gula halus dan
simpan dlm tupperware.......

aaaaah ni tips untuk bagi yang pedasnya pulak

agak-agak aje ye bahan-bahannya ;

blend kan lada kering bersama2 bawang putih

pastu tumis, pastu masukkan garam, gula (biar banyak sikit) dan sedikit air asam (pakai yang paste punya yang macam dalam bekas kaya tu)

rasa dah sedap dan pekat kering, tutup api

bolehlah gaul pada kulit popia goreng tu.

nak sedap lagi taburkan bijan goreng

Mee Hoon Singapore

 

Mee Hoon Singapore oleh Akhi Ibrahim

 

Bahan-bahannya :

1. 1 bungkus mee hoon ( direndam, dah lembut tos )
2. 1 biji bawang besar yang besar ( dihiris )
3. 3 biji buah tomato ( setiap biji dipotong 8 )
4. 300 gm isi ayam ( ikut suka nak banyak mana di dadukan )
5. 1 suduteh garam masala ( bumbung/penuh )
6. sayur sawi ( ikut suka nak banyak mana )
7. sayur kobis ( ikut suka nak banyak mana )
8. air secukupnya
9. garam
10. serbuk lada hitam ( ikut suka banyak mana )
11. 8 biji telur ( goreng hancur/scrabble )
12. 1 chicken cube ( terpulang )

Caranya pula :

1. Panaskan minyak
2. Tumiskan bawang
3. Masukkan pula buah tomato
4. Seterusnya potongan daging ayam
5. Air secukupnya
6. Terus masukkan garam, garam masala , chicken cube
dan sebuk lada hitam
7. Setelah ayam empuk, masukkanlah mee hoon
8. Kacau hingga rata
9. Selepas itu masukkan sayur-sayuran
10. Akhir sekali telur

Cheese & Egg Tart - Nurul Aufa Che Ibrahim

 

Bahan-Bahan

200 - 300 gm kulit doh puff pastry

A:

2 biji telur
4 biji telur kuning
250 ml susu sejat
150 - 180 gm gula pasir
250 ml susu segar
1 sudu esen vanilla


60 gm keju mozarella


Caranya;

1. Letakkan kulit puff pastry dalam acuan muffin

2. Taburkan keju mozarella

3. Tuangkan bahan A (semua bahan A disatukan dan
dipukul hingga sebati).

4. Bakar hingga masak

Strawberry Cheese Pie

Base

300 gm Anchor Salted Butter
125 gm Icing Sugar
1 Nol. Egg
400 gm Flour
50 gm Colatta Strawberry Dip

(Slow Speed)
(api atas dan bawah)


Filling

80 gm Colatta White Couverture
100 gm Anchor Whipping Cream
80 gm Anchor Cream Cheese

(High Speed)


Decoration

250 gm Fresh Strawberry Fruit
80 gm Colatta White Couverture (Shaving)
50 gm Neutral Glaze


Working Method:

Base

1. Blend Butter and Sugar until creamy, add Egg and continue mixing until the dough comes together. Roll the pastry into a ball, wrap in plastic wrap (Cling Film) and chill in the refrigerator.

2. Reheat the oven to 195 C. Roll the pastry out to 5mm thick on a floured work surface. Using the rolling pin, roll up the pastry and gently lay it over each case. Push the pastry into the pie case smoothing the base and pressing into the sides. Trim off excess pastry. Bake for 7 to 10 minutes

3. Remove from the oven and apply the Strawberry Dip on the surface.


Filling

1. Blend Cream Cheese until smooth

2. Melt the Couverture i
n double boiler over barely simmering water. Remove from the heat and transfer to a bowl. Add the Whipping Cream and stir until all combined together. Then pour into the pie shell.


Decoration

1. Use Fresh Strawberry , White Couverture and Neutral Glaze as a decoration

Chocolate Orange Pie

Base

300 gm Anchor Salted Butter
125 gm Icing Sugar
1 No. Egg
400 gm Flour
50 gm Colatta Orange Dip


Filling

100 gm Colatta Dark Couverture
100 gm Anchor Whipping Cream
50 gm Orange Peel


Decoration

80 gm Anchor Whipping Cream (Whipped)
80 gm Orange Mandarin Wedges
80 gm Colatta Dark Couverture (Shaving)
20 gm Snow Powder


Working Method :

1. Blend Butter and Sugar until creamy, add Egg and continue mixing until the dough comes together. Roll the pastry into a ball, wrap in plastic wrap (Cling Film) and chill in the refrigerator.

2. Reheat the oven to 195 C. Roll the pastry out to 5mm thick on a floured work surface. Using the rolling pin, roll up the pastry and gently lay it over each case. Push the pastry into the pie case smoothing the base and pressing into the sides. Trim off excess pastry. Bake for 7 to 10 minutes.

3. Remove from the oven and apply the Orange Dip on the surface


Filling

1. Melt the Couverture in double boiler over barely simmering water. Remove from the heat and transfer to a bowl. Add the Whipping Cream and stir until all combined together. Lastly add the Orange Peel shell.


Decoration

1. Use Whipping Cream , Orange Mandarin, Dark Couverture and Snow Powder as a decoration

Milk Walnut Crumble Pie

Base

300 gm Anchor Salted Butter
125 gm Icing Sugar
1 No. Eggs
400 gm Flour


Filling

125 gm Colatta Milk Couverture/Compound
100 gm Anchor Whipping Cream
50 gm Walnut (Roasted & Chopped)


Crumble (Topping)

40 gm Anchor Salted Butter
25 gm Sugar
75 gm Flour
40 gm Walnut (Roasted & Chopped)


Decoration

20 gm Snow Powder


Working method

Base

1. Blend Butter and Sugar until creamy, add Egg and continue mixing until the dough comes together. Roll the pastry into a ball, wrap in plastic wrap (Cling Film) and chill in the refregerator.

2. Reheat the oven to 195 C. Roll the pastry out to 5m thick on a floured work surface. Using the rolling pin, roll up the pastry and gently lay it over each case. Push the pastry into the pie case smoothing the base and pressing into the sides. Trim off excess pastry. Bake for 7 to 10 minutes.

3. Remove from the oven and apply the Hazelnut Chocolate Cream on the surface.

Filling

1. Melt the Couverture in double boiler over barely simmering water. Remove from the heat and transfer to a bowl. Add the Whipping Cream and stir until all combined together. Lastly add the Walnut. Then pour into the pie shell.


Crumble (Topping)

1. Mix the Sugar, Butter and flour together

2. Then add the Walnut insidethe crumble mix

3. Sprinkle it on topof the pie


LASTLY - Use Snow Powder as a decoration