RECIPE : BUTTER CHEESE CAKE

BUTTER CHEESE CAKE - www.bagus.com.my

160 gm butter

100 gm cream cheese

200 gm castor sugar

5 eggs

210 gm self-raising flour

Method :

1. Cream butter, cheese and sugar until light.

2. Add one egg at a time, blend well.

3. Add sifted self-raising flour.

4. Bake in 8" duely lined pan.

RECIPE: MADEIRA CAKE

MADEIRA CAKE

575 grm plain flour

3 tsp baking powder

500 grm castor sugar

500 grm margerine/butter

10 eggs (grade A)

3 tbsp. Milk

Method

1. Cream butter and castor sugar.

2. Add egg one after another beating well.

3. Add flour which has already been sifted with baking powder, alternately with milk.

4. Lined and buttered 10" round or 11" square pan.

5. Put in preheated oven 170c until cake is done.

* this cake suitable for carving.

APAM TEPUNG GANDUM / STEAM CAKE

Mak saya suka mencuba resepi-resepi yang ditanya kepada pembuatnya. Dulu mak pun selalu jugak buat kuih apam ni -macam-macam resepi orang bagitau dicubanya. Selalu jugaklah tak jadi, yalah resepi agak-agak, sekali buat jadi, bila dua kali buat tak jadi pulak. Sampai la ni, mak masih suka menanyakan resepi kepada sesiapa saja bila terjumpa kuih atau makanan yang dia berkenan. Ibu mertua ku, opah bi, buat apam tepung beras pakai tapai nasi amatlah asyiknya bila dimakan, ish, ish....

Kuih apam rasanya masam-masam manis, ada yang dibuat dari tepung gandum atau dari tepung beras. Agen penaik samada yis ataupun tapai nasi. Saya suka kedua-dua jenis sedap dimakan begitu saja ataupun dengan kelapa parut.

Ada seorang makcik (arwah) sebelah mak meniaga apam tepung gamdum. Laris sungguh ! Tak sempat berjualan di gerai orang dah datang beli kat rumah. Masa budak-budak dulu mana tau nak tanya resepi, tau makan je. ..

When I was small my mother who likes to cook and bake, tried her effort making this steam cake. A number of times she tried, recipes she got from neighbors and anyone she met - most of the time it doesn't turn out the way that she want or should be. No blame on them, this is may be due to undocumented details and recipes.

Kuih Apam a soury and sweet taste cake - made of wheat flour or rice flour while the rising agent would be either yeast or fermented rice. I like both types. It can be eaten on its own or with some coconut.


450 gm Tepung Gandum (all purpose flour)
1/2 cup gula (sugar)
6 gm ibu roti (dry yeast)
3 1/2 cup air (water)

1. Dalam blender, masukan 3 1/2 cawan air sejuk diikuti tepung gandum dan dikisar supaya tidak berketul.
In a blender place the 3 1/2 cup of water, all purpose flour, blend till well mixed.
2. Pindahkan adunan ke dalam mangkuk lain dan masukkan gula kacau sehingga larut.
Pour out in a bowl and add sugar and mix well.
3. Masukkan ibu roti pastikan dikacau rata dan ibu roti larut.
Add in the yeast and mix it till disolve.
4. Peramlah selama 1 jam.
Ferment the batter for an hour.
5. Masukkan kedalam acuan 8" bulat dan kukus dengan air kukusan yang telah mendidih. Perlu dilap penutup kukusan setiap 10 minit sehingga kuih masak.
Place in a round 8" pan and steam under rapid boiling water utill cake is cooked. Wipe the steamer cover every 10 minutes.

Adunan sedang diperam (fermenting)

.

Sedia untuk dikukus (ready for steaming)

Dalam Kukusan (in the steamer)

Apam dah kukus (steaming done)

Jemputlah rasa

Resepi Kek Marble

Resepi ini dari Alaf21.

Kek Marble

250 g mentega

130 g gula halus

3 camb susu pekat

1 camb ovalette

3 biji kuning telur Gred A

230 g tepung naik sendiri

1 camt vanila

1-2 camt chocolate emulco

3 biji putih telur Gred A

Cara-caranya:

Pukul mentega, gula dan susu hingga kembang dan ringan. Masukkan ovalette, pukul lagi kelajuan maksima selama 5 minit. Masukkan sebiji demi sebiji kuning telur, putar rata. Akhir sekali, bubuh tepung dan vanila. Kacau rata. Pukul putih telur hingga kental, kaupbalikkan ke dalam adunan tadi. Bahagikan 2, masukkan emulco ke dalam satu bahagian. Sudukan secara berselangseli ke dalam tin 20 cm yang dialas kertas kalis minyak dan dilengser marjerin. Bakar pada 190 C selama 40-45 minit atau hingga masak.

Melapis adunan kek.

Sedia untuk dibakar.

My CAKES IN THE OVEN

My first bake when I was 15 years old. "Kek Milo" a recipe from a tv programme. It surprised my mother. Using marjerin, as in those years butter was not that a fame in kampung. However, the cake had a soft texture, and the taste was great. I'm not going to share the recipe of Kek Milo as I can't remember the recipe.

I love butter cakes. Butter cake gives the "original" cake taste, its aroma travels your neighbourhood and makes one wondering - Who's baking hah....??? A Number of butter and marjering products, therefore we may want to know what best for your baking.

For making a butter cake the taste lies on the butter used. Let us have some reading on the butter and margarine captured from various websites.

BUTTER AND MARGARINE

"Butter comes in two forms salted and unsalted (sweet). Unsalted butter has a shelf life of around 3 months refrigerated because it contains no preservatives. Salted butter has a longer shelf life (up to 5 months) because salt acts as a preservative. However, salt can overpower the sweet flavor of the butter and can also mask any odors. The amount of salt added to salted butter can vary from manufacturer to manufacturer and it is hard to know how much extra salt to add to your recipe. The rule of thumb is that if you are substituting salted for unsalted butter in a recipe, omit the extra salt in the recipe (i.e. Omit ¼ teaspoon of salt per 1/2 cup (113 grams) of butter).

Most butter has an expiry date on it. It should be stored well-wrapped in foil away from any strong odors and in the coldest part of the refrigerator. Foil is used to prevent exposure to light and air which can cause the butter to oxidize and become stale. Check your butter's freshness by cutting a small slice and the outside of the butter should be the same color as the inside. If the outside is a darker color than the inside the butter has oxidized. You can freeze butter for around six months. Just make sure you defrost the butter overnight in the refrigerator before using it. It is best not to use butter that has been frozen for baking, as freezing can affect the texture of the butter and change its moisture content. When the butter thaws it can be grainy with droplets of water.

Butter adds flavor and texture to your baking and helps to keep it fresh. The temperature of the butter is very important in baking. When room temperature butter is used in your recipe this means your butter should be between 65 degrees F (18 degrees C) and 70 degrees F (21 degrees C). This temperature allows the maximum amount of air to be beaten into your batter. This creaming or beating of your butter or butter and sugar creates air bubbles that your leavener (baking powder or baking soda) will enlarge during baking. Most experts recommend 4 to 5 minutes of creaming the butter for maximum aeration.

Margarine, a butter substitute made originally from other animal fats, but nowadays exclusively from vegetable oils, is, like homogenization and pasteurization, a French innovation.
Like its model, margarine is about 80% fat, 20% water and solids. It is flavored, colored, and fortified with vitamin A and sometimes D to match butter's nutritional contribution. A single oil or a blend may be used. During World War I, coconut oil was favored; in the thirties, it was cottonseed, and in the fifties, soy. Today, soy and corn oils predominate. The raw oil is pressed from the seeds, purified, hydrogenated, and then fortified and colored, either with a synthetic carotene or with annatto, a pigment extracted from a tropical seed. The water phase is usually reconstituted or skim milk that is cultured with lactic bacteria to produce a stronger flavor, although pure diacetyl, the compound most responsible for the flavor of butter, is also used. Emulsifiers such as lecithin help disperse the water phase evenly throughout the oil, and salt and preservatives are also commonly added. The mixture of oil and water is then heated, blended, and cooled. The softer tub margarines are made with less hydrogenated, more liquid oils than go into stick margarines"

Classic Butter Cake

250 gm Butter

200 gm castor sugar

250 gm Superfine Flour

5 eggs

1 tsp of baking powder

1/4 cup of fresh milk 1 tsp vanila essence

Method:

1. Beat butter with sugar using until sugar dissolved.

2. Add eggs one after another. Blend well and add the vanila essence.

3. Add flour alternately with fresh milk.

4. Line based of 8" round tin. Pour in the batter and bake in a preheated oven at 170C until done.