Urgent!

Salam uolsss!!

Lame kan ahkak tak ke udara?? Paham-paham la yer, malas lettewww..
Anyway, sebenarnya ahkak tengah cari rumah sewa area kota bharu..tak kisah la pengkalan chepa ke, kubang kerian ke, lundang ke..asalkan dekat dengan bandar..preferably rumah single storey.ade sape2 boleh tolong tak?? Bukan tolong ape,tolong tanyekan sape2 la kot2 ade yang nak bagi sewa ke..rumah kecik takpe tapi mesti cantik..wakakaka..demand tak agak agak kan?
Susah beno nak cari rumah sewa dekat kb nih..try jugak cari kat mudah.my tapi asyik la ade yang jauh macam pasir mas, tanah merah..alahaiiii.
Okay, tengok la kalau rajin ahkak ko ke udara lagi malam ni yer..tata darlingsss

AHKAK DAH START TAKING ORDERS!!!!

Weeeeee~~

hello everyone, ni nak habaq mai ni.. ahkak dah start amik order for red velvet cake  and cuppies, opera cake, caramel cake, japanese cotton cheesecake, cream cheese chocolate cake and many more!

so if you are from Kota Bharu area, you can order from me via my  new facebook account Zee Bakeaholic Series.

if nak tanye ape2 boleh PM ahkak tau..

ni packaging nye.. meriah tak uolssss? kalau uolss cakap tak meriah nanti ahkak sentap! ;p

okay..thats it.. tata..have a good day darlingssss!

OPERA WHAT???

Salam..

Opera whatt? 

Opera cake lorr.. i never tried this cake until i have the urge to bake it and can't stop munching on it..hehehe..

Opera cake is the definition of heaven.... u know why? its because of the combination of almond sponge cake, mocha swiss meringue buttercream and the chocolate ganache.. me love it so much!!

So lets not talk much as i have nothing to say except sedap, lazat and you, you and you (i mean all of u!) should try to bake this cake..hehe

so here's the recipe i copied from Sis Rima's blog..
thanks to her for sharing this wonderful recipe..definitely will bake this again.

Ingredients
200g finely ground almond
100g caster sugar
6 eggs
50g butter, melted
60g all purpose flour
115g egg whites
55g confectioner sugar - i used caster sugar

Methods

-Preheat oven to 200C.. Prepare two pans (20 x 20 cm), greased and lined with baking paper.

-In a large bowl combine ground almond, caster sugar and 3 eggs, beat at high speed for 10 minutes, scraping often.

-Add remaining eggs one at a time, continue to beat for another 10 minutes.

Stir in 4 tbsp of almond mixture into melted butter and mix till well combined, set aside.

-Add sifted flour to the remaining almond mixture, mix well... put aside

In another bowl, beat egg whites til foamy, add sugar gradually and continue to beat until soft peaks formed.

-Take 1/3 of egg white and pour into almond mixture and mix it gently.. pour back almond mixture into the remaining 2/3 egg white mixture and continue to fold in gently.. dont overmix or u might deflate ur egg white..

-Divide and spread into prepared pans, bake both pans at once for 20 mins in 175C. Cool completely, remove from pans, discard paper and slice it into total 4 layers.

After making Joconde, here are the key components you cant't skip at all:

Coffee Syrup:
100ml hot brewed espresso - u can of cos use 15g of instant coffee with 100ml hot water
100g sugar

Mocha buttercream
100g egg whites
200g sugar
300g unsalted butter - cubed and chilled and let it out once u start to whip ur egg white/sugar
1/2 tbsp mocha paste
1tsp coffee oil - u can use coffee essence/flavor if u cant find coffee oil

Chocolate Ganache
200g dark chocolate compound
200g milk chocolate compound - i used a mixture of 70%, 64% and 55%)
75g unsalted butter
250 ml fresh cream - i used double cream

Method

Coffee Syrup:

Mix all ingredients, stirring until sugar dissolves. Set aside.

Mocha buttercream:

1. Using double boiler.. heat egg white and sugar till sugar dissolved - use ur thermometer ok.. heat till 65C..

2. Pour egg white mixture into ur mixing bowl and whisk using high speed till mixture turns glossy.. add in cubed butter one at a time and continue to beat till its slightly fluffy.. (buttercream texture)

3. Add in coffee oil, mocha paste and 50ml of coffee syrup into buttercream.. stir till well combined.. set aside

Chocolate Ganache:

1. Chop the chocolate into small pieces.

2. Heat cream until warm. Remove from heat and pour it over chocolate.. let it sit for 5 mins and stir

3. Add in butter and continue to stir well again.

4. Put it aside till it thickens.

Assembling

There are various way to assemble Opera, you can find many on internet. Heres my version..

- Place one sheet of joconde upside down (top of the cake on bottomside).

- Brush thoroughly with coffee syrup until moist.

- Spread one part of coffee cream evenly over the cake.

- Cover with another sheet of joconde, always upside down.

- Brush thoroughly with coffee syrup until moist

- Cover with thick ganache and cover with another sheet of joconde.

- Repeat above steps until all joconde, coffee cream and ganache are stacked completely. Chill for 10 minutes.

- Double boil remaining ganache over low heat just until simmer, pour evenly on the top. Chill for another 30mins.

- Trim the sides thinly to remove excess cream & ganache to reveal the layers of art and delicacy.

Serve it as a luxurious semifreddo dessert on your special occasion.

tak pernah dengar kan orang amik tempahan for this opera cake? hmmm.. aci tak kalau ahkak amik order if sape2 nak?? hehehhe

ok..uolss layan je gambar ni yer..penat ahkak ambik gambar tau.. ;p

ok..till next entry..tata..

BARU KU TAHU..

Ting ting ting!!!! attention attention...

nih nak bagitau sesiapa yang pakai Clinique and stay kat kota bharu, tapi xtau nak beli kat mana bila stock dah habis... almaklumla kat kb kan takde counter clinique.. ahkak before ni punye la menggagau kirim kat kawan yg stay kat kl suh beli.dahtu gi kl pn bukannye selalu kan.

so korang boleh la g parkson kb level 1 kot..alaa kat jual parfume  tu la.. kat situ ada satu kiosk untuk order online (betul2 tepi esculator), korang pilih la ape2 brand skincare @ parfume yang takde kat parkson kb dalam dia punyer e-catalogue tu then click add to shopping cart then click check out (paham tak ahkak ko bagitau nih?).. kalau xreti jugak korang panggil je SA suh tolong buatkan utk korang.senang citer.

barang2 either from parkson kl atau parkson kuantan...depends on the availability of the product yg korang nak la..okay dah.ahkak nak mandi dulu.tata

POWER PUFF GIRL EATING POWER CREAM PUFF ;P

My photography skill sucks! still banyak nak kena polish.. but i think its okay for a beginner like me..hew hew(popular kan hewhew hanis zalikha ni )...

ni gambar ambik time nak dekat maghrib dah. so there's no direct sunlight.. ahkak pun hentam saje la. dari takde gambar baik ade kan uolss.. 

resepi cream puff ni adapted from kak rima.. she's one good baker i tell u.. *wave and hi to kak rima ..hehe

sedap and lemak berkrim je this cream puff.. actually this is my second time buat.. first buat yesterday tapi  tak berapa nak cukup. so ahkak yang rajin ni buat once again today..

ingredients A85g butter
200g water
1tbsp sugar
1/4 tsp salt

Ingredients B

120g flour

1/2tsp double acting powder (i used self raising flour and 1/2tsp of baking powder)

Ingredients C

3 eggs (180g)

1/4 tsp vanilla oil

Method

Mix well ingredients A, bring to a boil and turn off fire

Add ingredient B and mixed into a smooth dough

Leave dough to cool, transfer to mixing bowl and add eggs gradually, blend well

Spoon a spoonful of dough mixture and push it onto a baking tray by using another spoon (i pipe my mixture)

Bake at a preheated oven at 200C for 20mins till golden brown

When puff cool down, slit an opening at the side by using a pair of scissors, fill it with fillings of ur choice.

Cream Patisserie

240ml milk

5tbsp castor sugar

1/2tsp vanilla essence

1egg+2egg yolks

2tbsp cornstarch

Method

Mix 60ml of milk with cornstarch till smooth

Add the beaten egg and yolks into the cornstarch mixture

Boil the remaining milk with sugar in a saucepan till bubbling hot. Pour 1/3 of this hot milk into the egg cornstarch mixture. Stirring constantly till mixture thicken. Do not burn the custard

Cling wrap custard with glad wrap with the wrap touching the surface of the custard (this is to prevent a hard film forming on surface of the custard) and chill till ready to use.