edit mengedit...hehehe

hari tu.....tengah online fb tibe tibe nampak gambar kawan edit gambar.....rase macam nak cube la pulak .....cube test.....dah banayak gamabr aku edit....hahahaha...semue gambar hawan...hari ni....dieorang semue keja aku....hahahaha....teruk jugak la aku edit...sampai tak nampak muke dah.....teruk giler......dieorang semue marah....nie gambar gambar yg aku edit....hahaha....sedia kan tisu sebelum tengok....takut menangis sebab banyak sangat gelak....hahaha.....:-

hahahaha.....nie la gambar gambar yg saya edit....tapi sebenar nye banayk lagi.....hehehe malas nak masuk kan.....ok la bye......semoga anda terhibur dengan saya punye cerite nie.....

yUm YuM black forest cheese cake

Ingredient

250g plain chocolate biscuits
125g butter, melted
3 teaspoons gelatine
½ cup (125ml) water
250g packet cream cheese, softened
¾ cup (165g) caster sugar
1 tablespoon lemon juice
300ml thickened cream
425g can pitted black cherries

topping
1 tablespoon cornflour
1 tablespoon caster sugar
1 tablespoon Cointreau or Grand Marnier

METHOD

Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter; process until combined. Press biscuit mixture evenly over base and side of a 20cm springform tin, place on oven tray; refrigerate for about 30 minutes or until firm.

Meanwhile, sprinkle gelatine over the water in a small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.

Beat cream cheese, sugar and juice in a small bowl with an electric mixer until smooth; transfer to a large bowl.

Whip cream until soft peaks form, fold into cheese mixture in two batches; fold in gelatine mixture. Drain cherries over a bowl, reserve ¾ cup of the syrup for the Topping. Pat cherries dry on absorbent paper. You will need half the cherries for this recipe (keep remainder for another use).

Spoon 1/3 of cheese mixture into crumb crust, top with half of the reserved cherries; repeat layering, ending with cheese mixture. Refrigerate until just firm.

Topping
Combine the cornflour and sugar with reserved cherry syrup in a small saucepan. Stir over heat until the mixture boils and thickens, stir in Cointreau; cool 10 minutes.

Spread Topping over cheesecake. Refrigerate cheesecake overnight. 

YuM yUm PuDiNg RoTi :0

Puding Roti - Kali kedua buat ni..muahaha..

BAHAN-BAHAN

• 4 keping roti
• 2 biji telur ayam
• 1 sudu besar butter - cairkan
• 1/4 cawan gula (equals to 50gram)
• 235ml susu cair - nak guna fresh milk pon boleh (aritu me guna fresh milk, sedap je..)
• 1 sudu teh esen vanilla - takde pon takpe (aritu me terlupa nak letak, sodap gak..)
• kismis ikut suka hati (sape hantu kismis cam saya letakla banyak-banyak)

CARA-CARA

1. Toast roti ke dalam toaster sehingga garing (saya bakar atas kuali je, takde toaster..huhuhu). Carik-carikkan roti dan masukkan ke dalam acuan.
2. Tabur sedikit kismis di celah-celah dan di atas roti, kemudian tuang butter yang telah dicairkan tadi ke atas roti tersebut.
3. Pukul telur, susu, gula dan esen vanilla sehingga sebati dan tuang ke dalam acuan yang berisi roti tadi.
4. Tabur lebihan kismis dan biarkan adunan telur menyerap sebentar ke dalam roti.
5. Bakar di dalam oven yang telah dipanaskan sehingga keperangan selama 20-25 minit dengan suhu 180 C.
6. Angkat, hidang dan ngap..hehehe.. Sedap di makan begitu sahaja, nak lagi besh boleh makan dengan aiskrim vanilla ataupun vanilla sause.. Yang vanilla sauce ni lain entri..muahaha.. Selamat mencuba..

Read more: http://www.ceritaindahkami.com/2011/05/resepi-puding-roti-yang-simple-dan.html#ixzz1reFuuY4A

CrEaM pUfF yUm YuM..:)

CREAM PUFFS WITH CUSTARD FILLING

Pastry -

250 ml (1 cup) water150 gm (1/2 cup) butter or margarine125 gm (1 cup) all purpose flour
4 large eggs
1/2 tsp salt (reduce or omit if using salted butter or margarine)

Method -

1) Heat water, salt and butter to a rolling boil; reduce heat. Tip in the flour and stir vigorously over low heat until mixture forms into a ball, about 1 minute.

2) Remove from heat. Add in the eggs, one at a time, while beating until dough mixture is smooth.

3) Heat oven to 200 degrees Celcius or 400 degrees Fahrenheit.

4) Use rounded teaspoonfuls (to tablespoonfuls, depending on the size you like) or a piping bag to make mounds of dough set about 2 inches apart on an ungreased cookie sheet.

5) Bake puffs until they are puffed and golden brown, 20 to 30 minutes. Cool.

6) Slit each puff halfway and put in the custard filling (recipe below).

Custard Filling :-

3 egg yolks

200 gm sugar (slightly less than 1 cup)( - or adjust the amount to your preference )

750 cc or ml milk (3 cups)

20 gm flour (1 1/2 tbsps)

20 gm cornstarch (1 1/2 tbsps) (or flour + cornstarch = 1/6 cup)

1/2 tsp vanilla

1) Beat yolk and sugar until white. Pour in milk bit by bit while mixing until sugar is melted.

2) Put in flour, cornstarch, vanilla and mix until smooth.

3) Cook over medium heat, stirring constantly until mixture boils and is thick.

4) Cool before putting into puffs.

There may seem to be many steps to follow here but really, this recipe is very easy and the yummy taste is well worth the effort! Hope you like the taste!

Bon Appetit!

choesf 

*** Note – Please read Comment # 26 below to get some tips for Cream Puffs

Added on 12 February, 2010 -

Wow, blog visitor “apple blossom” tried out tip # 26 and used bread or high protein flout for the choux pastry and her cream puffs turned out fantastic. I am posting her photos below….all credit goes to her for sharing her photos and for her wonderful feedback of the bread flour with us. 

YUM YUM...KEK TIRAMISU..

Kek Tiramisu
Resipi Kek Tiramisu Simple

• 1 biji sponge kek atau apa2 kek
• 250ml whipping cream
• 200ml cream cheese
• 1/2 cawan gula halus
• 1 cawan air panas (nak bancuh nescafe)
• 1 sudu makan serbuk nescafe
• serbuk koko untuk hiasan

1. Bancuhkan nescafe dengan satu cawan air panas tadi
2. Satukan gula, cheese dan cream
3. Pukul adunan tadi sampai kembang dan gebu
4. Potong kek pada 2 bahagian
5. Tuangkan bancuhan nescafe ke atas kek
6. then sapukan adunan cream+cheese tadi atas kek
7. Susun lagi bahagian yang selebihnya sapukan nescafe n baki cream cheese td.
8. kemudian tutup dengan cling film dan simpan dalam fridge sebentar…
9. Hiaskan dengan serbuk koko bila masa nak menghidangkannya…
10. p.s yg kek bulat kicik tue, kite guna mould donat. Letak kek dulu, pastu letak krim. Biar dlm peti kejap sebelum keluarkan mould.:)