04 October 2011

Produk Baru - Pai Tee

Sesiapa berkenan nak order bleh order...




Harga: RM 40/ 100 pcs termasuk sos

Ini untuk kulit sahaja ye...

Cadangan inti:



Timun, sengkuang, lobak, dll :P


I'm So Sorry :(

Thanks Suhaila




Tahniah Mira



Hari Raya 2011

Terima kasih watie 




Red Velvet

Source : Rima





Ingredients
1 1/4 cup sifted flour
1/2 tsp baking powder
1/2 tsp salt
1 tbsp cocoa powder - i used berry callebaut
1 tbsp red colouring - I used 1 1/2 tsp wilton red paste(no taste)
1/4 cup soft unsalted butter - 57g
3/4 cup sugar
1 egg
1/2 tsp vanilla extract
1/2 cup buttermilk - I used 1/2 cup whole milk plus 1/2 tbsp vinegar/lemon
1/2 tsp vinegar - i used heinz distilled white vinegar 5%
1/2 tsp baking soda

Cream cheese frosting
125g cream cheese
50g unsalted butter
110g powdered sugar - i reduced it to 80g
1 cup fresh cream, whipped until stiff - i used double cream

Method
1. Preheat oven to 175 degrees Celsius.
2. In one container, sieve flour, baking powder and salt. Set aside.
3. In a small container, combine cocoa powder and red coloring and stir well until form a paste (I added a little water).
3. Using a stand mixer, beat butter with sugar until light and fluffy. Add the egg, beat until blended. Add the vanilla extract and cocoa powder mixture, beat until well blended.
4. Add in sifted flour and buttermilk alternately. Beginning and ending with flour. (F-M-F-M-F)
5. In a small bowl, combine vinegar and baking soda and add it to ur batter. Stir well with a spatula. Pour into a 6" baking pan and bake it for 50mins or until cooked.
6. Let cool on wire rack.
7. Once cool, slice cake into two and spread cream cheese filling.. top it with the rest of ur cream cheese too... chill for a few hrs.. slice and and oh la la hehhe

Cream Cheese frosting:
1. Beat cream cheese with butter until soft.
2. Turn mixer to low speed, add powdered sugar a little at a time. Whisk until well blended.
3. Add whipped cream, stir through with a spatula.

Kek Hujan Panas

Sumber : Azlita Aziz





KEK HUJAN PANAS



325 g butter/margerin
1 1/2 gelas gula
2 1/2 gelas tepung gandum
5 biji telur gred A
150 g seri kaya
50 g susu pekat manis
300 g kelapa parut
sedikit pewarna merah,hijau dan kuning.

Sediakan pengukus dan biar hingga mendidih
Pukul butter bersama gula hingga kembang
Masukkan telur satu persatu
Masukkan serikaya,susu tepung
Pukul lagi hingga adunan sebati,ketepikan
Bahagikan kelapa parut kepada tiga bahagian dan warnakan satu persatu
Masukkan kesemua kelapa parut berwarna ke dalam adunan,gaul sebati
Tuang adunan ke dalam bekas 9"x9" yang sudah di griskan,tutup dengan aluminium foil
Bila pengukus dah mendidih,kukus selama 1 jam atau hingga masak.
Potong apabila kek dah sejuk.

P/s : kalau malas nak carik kelapa tua,pi kedai beli kelapa parut yang dah kering tu pun boleh,cuma rasanya sedikit berbeza ler.

Custard Teacake

Sumber : Tiffin Biru








BAHAN KEK :-)


125 gram mentega
1/3 cawan gula halus @ gula kastor
1 biji telur gred A
3/4 cawan teping naik sendiri (self raising flour)
1/2 cawan tepung kastard
1/2 camca teh esen vanilla

BAHAN KASTARD :-)
1 camca besar tepung kastard
1 camca besar gula kastor
2/3 cawan susu segar (mat guna 70% susu sejat IDEAL + 30% air)
15 gram mentega (kurang lebih 1 camca teh)
2 camca teh esen vanilla


CARA MEMBUATNYA :-) 
UNTUK KASTARD :-

1.             Satukan semua bahan untuk kastard kecuali mentega dan esen vanilla. Kacau rata dengan whisk dan masak dengan api perlahan sambil terus dikacau hingga pekat. Padam api, tambah mentega dan esen vanilla, kacau rata dan biar sejuk. Ketepikan.
2.             Panaskan oven pada suhu 175C, lenser tin bulat saiz 7 inci (mat guna acuan kaca macam dalam gambar). Ketepikan.
3.             Putar mentega dengan gula halus hingga berkrim, masuk telur dan putar hingga kembang. Tambah esen vanilla. Perlahankan kelajuan, masukkan tepung naik sediri + tepung kastard sedikit demi sedikit hingga habis. Gaul rata.
4.             Masukkan 1/2 adunan ke dalam bekas yang telah disediakan, ratakan dan buat sedikit lubang ditengah2nya. Tuang kastard, ratakan dan tutup dengan baki adunan, ratakan dan bakar selama 30 minit atau hingga masak.
5.             Sejukkan sebelum dihidangkan. Jika suka boleh ayak gula aising atas permukaan kek sebagai penyeri...Selamat mencuba!!!

Delivery

Area to be delivered will be charge as below:

1. Putrajaya / Cyberjaya = RM 15
2. Kuala Lumpur = RM 10
3. Seremban = RM 20
4. Perak/ Penang/ Kedah/ Perlis - Please mention in which area when ordering and we will inform
 (Please let us know in 2 weeks in advance. So that we can arrange our schedule)

It's FREE

Kindly take note that below area is a Pick Up area and FREE for delivery

1. Semenyih
2. Kajang
3. Shah Alam (Weekdays Only)
4. Nilai (Monday Only)

Apam Polkadot


Bahan-bahan ( 65 biji papercup medium )

3 biji telur-dari peti sejuk(gred A)
275 gm tepung gandum
220 gm gula halus
150 ml susu segar@susu cair
3 sudu teh baking powder
1 sudu kecil ovalette
filling-blueberry@strawberry@apa2 ikut citarasa
pewarna


Cara-cara

  1. Pukul telur, gula & ovalette sehingga kembang
  2. Masukkan esen vanila 
  3. Masukkan tepung & susu dan putar sehingga kembang & pekat
  4. Bahagikan adunan kepada beberapa bahagian,kemudian titiskan pewarna mengikut pilihan
  5. Masukkan setiap adunan berwarna kedalam piping bag
  6. Alas kertas cawan ke dalam loyang
  7. Picitkan adunan ke dalam mangkuk kertas-setengah sahaja
  8. Letakkan filling secukupnya-nak senang masukkan dalam plastik kemudian picitkan
  9. Picit lagi adunan sama @ warna berbeza sehingga hampir penuh.
  10. Last sekali dot-dot kan dengan warna pilihan,kemudian kukus selama 10-15minit @ sehingga masak


Resepi from MyResepi 


Kalau nak tengok step by step untuk apam polkadot bleh tgk kat sini dan untuk apam ladybird kat sini

Apam..againnnnn :P




















Layan je la gambar-gambar nie ek...

Apam Polkadot Price


WITH FILLING 
(STRAWBERRY, KAYA, BLUEBERRY, CHOCOLATE GANACHE, CHOCOLATE CHIPS, KIWI, ORANGE, 
PEANUT BUTTER, HAZELNUT SPREAD, RED BEANS, CUSTARD, PINEAPPLE, GREEN APPLE, NUTELLA)


100pcs = RM 30
50 pcs = RM 15

WITHOUT FILLING
100pcs = RM 25
50 pcs = RM 13



PACKAGING FOR 2

RM 0.70 - With Filling
RM 0.60 - Plain

Red Velvet Price


Cupcake = RM 3.50/pcs (Normal Deco)
1kg = RM 70 (Normal Deco)

Chocolate Moist Cake Price


1kg = RM 45 (Normal Deco with Chocolate Ganache)
1/2 kg = RM 25 (Normal Deco with Chocolate Ganache)


~ 300g = RM 15 (Chocolate Ganache Topping)

Cupcake Price



FLAVOURS
    • Vanilla 
    • Chocolate Moist
    • Marble
    • Orange 
    • Pandan
    • Carrot Walnut 
    • Coffee
    • Strawberry
    • Butter
    • Chocolate 
    • Choco Orange

FILLING 
    • Strawberry / Blueberry

TOPPING
    • Buttercream
    • Chocolate Ganache
    • Cream Cheese (*suitable with carrot walnut cupcakes & red velvet)
    • Fresh Cream



SIZE & PRICE

1) Small - 5 cm (W) x 3 cm (H) (2 oz Souffle Cup) - Price Start from RM 2.00

2) Medium - 5.5 cm (W) x 3.5 cm (H) (2.5 oz Souffle Cup) - Price Start from RM 2.50


Please take note that :


  • Price above is only for simple decoration
  • Add on RM0.30 - RM3.00 for individual packaging @ plastic casing
  • Add on RM 1.50/pcs for edible image
  • There will be additional charges on figurines which is price started from RM 5/pcs