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.

RAINBOW LAYER CAKE RECIPE!

Some of my friend has been asking ahkak the recipe of this gorgeous and colorful rainbow cake and I decided to post it out here so everyone can copy this recipe and its easy for me some more..

i have been drooling for this rainbow cake for quite some time until i have the courage to bake it on last thursday. Thank god it turns out to be good! errrr except for the almond flavor that i used instead of lemon flavor..me no likey the almond flavor, it gives me headache.hahah.. next attempt, vanilla flavor it is!

Rainbow Cake

Adapted from Dorie Greenspan

Ingredients

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites

1 1/2 cup sugar
2 teaspoons grated lemon zest
120gm unsalted butter, softened
1/2 teaspoon pure lemon extract
Gel or powder food coloring

1. Preheat the oven to 375 degrees F and put a rack in the middle or upper third of the oven. Butter two 5 inch pans and line with buttered parchment paper.
2. Sift together the flour, baking powder, and salt. In another bowl, whisk together the egg whites and buttermilk. I whisked the mixture using hand for about 1 minute.
3. Cream the butter and sugar in a mixer on medium speed for a full 3 minutes until very light and fluffy.
Beat in half of the egg-buttermilk mixture, then flour mixture, then the last of the egg-buttermilk mixture, and finally the last of the flour, beating until the batter is smooth. Beat the entire batter on medium high for two minutes until completely smooth and mixed.
4. Divide the batter in 6, dye each batter with different colour. Bake 20 minutes, rotating halfway through, or until a thin knife inserted in the middle comes out clean. Cool in the pans five minutes, then turn out onto a cooling rack. To ensure moistness, once the cakes are cooled, wrap immediately and chill.

For the Cream Cheese Frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
4 ounces mascarpone cheese, at room temperature
1 cup powdered sugar
1 tablespoon vanilla extract

To make the frosting: Using the whisk attachment, whip the butter and  cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

Meriah tak kek ahkak u olsssss??? kalau tak meriah awassss!! (this is Kak Senduk version) wakakaka..he's so funny..

i think i should learn how to watermark my picture.. barula vassss ala2 food blog .. tak gittew ahkak2 sekalian? muahaha..

okay darlsss...thats it for today..hope u try the recipe and feel free to ask me anything..much love.

SATISFIED

Really impressed with the quality of canon EOS 60D.. Keep taking picture wherever i go...almaklum la,jakun katakan... Hewhew ala ala hanis zalikha once more... ;p

Aha..gambar tuan tanah harussssss lebih..ececece

Oppsss sorry..ade lagi

The food..

Okay, last subject for today adalah air kelapa.

sekian laporan dari Pantai Cahaya Bulan, Kelantan

- Posted using BlogPress from my iPad

EOS 60D

Trying on my new canon EOS 60D...

Xnyempat nak senyum nampak gigi..hewhew ala ala hanis zalikha... ;p





- Posted using BlogPress from my iPad