cinnamon bun

original recipe is from:http://whatscookingamerica.net/Bread/CinnamonRollsFantastic.htm

ingredient:

1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup granulated sugar
5 cups bread flour
1 tablespoon vital wheat gluten (optional)*
3 teaspoons instant active dry yeast

note: The Vital Wheat Gluten helps the sweet bread dough rise better, be more elastic, and easier to roll out. I have these cinnamon rolls both with and without this ingredient with excellent results.

method (if u using stands mixer):

1-In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms.

2-Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size.

(if u using the bread machine):

1- Add all the ingredients, except the Cinnamon Filling and the Butter Frosting, in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. NOTE: During the dough setting in the bread machine, there is a rise cycle that will rise the dough.

2-When the bread machine has completed the dough cycle, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a plastic wrap and let rest for 10 minutes.

NOTE: Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can't judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.

(if using food processor):

1-Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients, butter, and egg. Process until mixed. Continue processing, adding remaining flour until dough forms a soft ball.

2-Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size.

3-After dough has risen, roll and stretch the dough.then brush the 1/2 cup softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal.

NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.unless u intend to do that

4-With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared baking pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

TWO OPTIONS: Refrigerating or Freezing Unbaked Cinnamon Rolls: At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours. If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking. NOTE: If you rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking. Bake Immediately After Making: Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan). Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven. Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown. Baked in a regular oven approximately 20 to 25 minutes in a regular oven until they are a light golden brown.

Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Best served warm, but room temperature is also great!

Yields 15 cinnamon rolls.

CINNAMON FILLING:
1/2 cup butter, melted or softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon
3/4 to 1 cup chopped nuts, i use pecan (optional)

Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional).

BUTTER FROSTING:
2 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 cup powdered (confectioners) sugar
1/2 teaspoons pure vanilla extract
1/8 teaspoon lemon extract or oil (optional)

In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.

oreo caramel cheesecake

ingredient:

700g soft cheese

1c caster sugar

1/2c caramel sauce

2 large eggs

1c sour cream

1tspn vanilla extract

2 tbspn corn starch

2 pckt oreo (for base)

5 tbspn melted butter

method:

1- crush the oreo & mix with the melted butter to make the base, then refrigerate for at least 30minute.

2-now,for the cheesecake, u'll need to beat the soft cheese with caster sugar until well cooperate.then add the vanilla extract,sour cream,caramel sauce and continue mix it using electric mixer.

3-then,pour in eggs one at the time & continue beat it until u get smooth&fluffy mixture.next,u need to add corn starch into the batter.

4-pour in spring form or regular cake tin and bake for about 1 hour on 190degree or until the cake is set,don't forget to bake usingwater bath or else ur cake will crack or collapse when u want to take it out from cake tin.

for topping:

i just mix 200g of soft cheese with 1c of caramel sauce.stir until well mix.then pour on top of cool cheesecake.remember to refrigerate cheesecake for at least 2 hrs before pour the topping.

happy baking!

oreo choc caramel nut cheesecake

the picture might make cake looks worst but the taste is superb

ingredient:

700g soft cheese

1c caster sugar

1/2c caramel sauce

2 large eggs

1c sour cream

1tspn vanilla extract

2 tbspn corn starch

2 pckt oreo (for base)

5 tbspn melted butter

method:

1- crush the oreo & mix with the melted butter to make the base, then refrigerate for at least 30minute.

2-now,for the cheesecake, u'll need to beat the soft cheese with caster sugar until well cooperate.then add the vanilla extract,sour cream,caramel sauce and continue mix it using electric mixer.

3-then,pour in eggs one at the time & continue beat it until u get smooth&fluffy mixture.next,u need to add corn starch into the batter.

4-pour in spring form or regular cake tin and bake for about 1 hour on 190degree or until the cake is set.

**for topping

melted dark chocolate with 1 tbspn butter then let it cool for at least 10minute.next,pour on top of cool cheesecake that u have refrigerate at least 2 hrs.sprink a bit nut or any kind of nut that u like on top of chocolate.

happy baking!!

paste untuk char kueh teow

ingredient untuk paste:

300g udang

2cup air

5 ulas bawang putih (diketuk)

7tbspb sos tiram

4tbspb kicap pekat

3tbspn kicap manis

1tspn petis (bahan yang orang guna buat kuah rojak.me,ganti dgn otak udang + udang kering blend sbb ssh nak cari)

1tspn garam

1tbspn gula

1 kiub pati ikan bilis/pati udang

method:

1) rebus udang dgn air smp separa masak,tos udang & ambil air rebusan td.

2) campurkan semua bahan utk paste dgn air rebusan,reneh sehingga jadi paste yg agak pekat.tutup api dapur & simpan dalam fridge.

ingredient untuk kueh teow:

1 peket kueh teow

1 tbspn cili kisar

kerang

daun kuchai & taugeh (untuk hiasan)

2 biji telur

method:

1) tumis cili kering hingga garing.masukkan 4tbspn paste kueh teow td.kemudian masukkan udang yg telah direbus & kerang.char kueh teow selalunya berkuah,jadi masukkan air lebih kurang 1cup.

2) bila air mendidih,masukkan kueh teow,kuchai,taugeh & kacau rata.siap untuk dihidang.proses masak kueh teow sekejap je.dalam 3-5min,pastikan api kuat ketika masak.

note:Paste ni selalu org guna ntuk meniaga so udang yg direbus mmg diaorang pakai. Tapi utk kegunaan sendiri kalau tak nak rebus ngan udang pun boleh tp petis kena tambah lg, jd 1tbspn. Paste ni juga sepatutnya sudah cukup masin dan manisnya so tak perlu letak lg garam n gula masa masak buat kuey teow tp kalau rasa cam tawar leh adjust ikut selera masing2.

SELAMAT MENCUBA!!

chocolate peanut squares

this is a simple dessert that u can do with ur children on weekend since there is no bake involve.it's really simple yet delicious recipe and ur kids will ask more.u'll think to double the recipe =)

ingredient:

1/2 cup (120 grams) smooth peanut butter

1/3 cup (80 ml) light corn syrup

1/3 cup (80 ml) honey

1/2 cup (45 grams) cocoa powder, unsweetened or Dutch-processed

1 teaspoon pure vanilla extract

3 cups (80 grams) crisp rice cereal

1 cup (120 grams) peanuts

ingredient for topping:

8 ounces (230 grams) semi sweet chocolate, chopped

1 tablespoon (14 grams) unsalted butter

method:

1) Butter or lightly spray with a non stick vegetable spray, an 8 x 8 inch (20 x 20 cm) square pan. Set aside.

2) Place the peanut butter, corn syrup, honey, cocoa powder, and light brown sugar in a large saucepan. Place over medium high heat and bring this mixture to a boil. Reduce the heat to low, add the marshmallows, and stir constantly until mixture is melted and smooth.

3) Remove from heat and stir in the vanilla extract, rice cereal, and peanuts. Press this mixture into the prepared pan and allow to set.

Topping: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the squares and refrigerate until chocolate has set. Cut into squares with a sharp knife.

pecan chocolate pie

ingredient for crust:

1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon salt

1 tablespoon (14 grams) granulated white sugar

1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces

1/8 to 1/4 cup (30 - 60 ml) ice water

method:

1) In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.

2) Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.

3) After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle.(To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative borderor else crimp the edges using your fingers. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling.

4) Preheat oven to 350 degrees F (180 degrees C). Place the oven rack in the bottom third of the oven.

note: alternatively u can buy ready made crust at ur nearest store if u don't have enough time to bake the crust or if u are not sure how to make it.i buy crust sometime..lol ^_^

ingredient for pecan filling:

1 cup (215 grams) dark brown sugar

2/3 cup (160 ml) Golden Syrup (or dark corn syrup)

1 cup dark chip chocolate

4 tablespoons (56 grams) unsalted butter

3 large eggs

1/4 cup (60 ml) cream

1/4 tspn salt

1 1/2 - 2 cups (150 - 200 grams) pecans, toasted and coarsely chopped

method:

1) In a large saucepan, heat the brown sugar, Golden Syrup, dark chocolate and butter until boiling, stirring constantly. Remove from heat and let cool until tepid. Meanwhile, in a separate bowl, whisk the eggs. When the boiled syrup has cooled, beat in the eggs, salt, and cream.

2) Remove the chilled pastry crust from the refrigerator and evenly distribute the chopped pecans over the bottom of the crust. Then pour the filling evenly over the nuts. Bake for about 45 to 50 minutes, or until the filling is just set (a toothpick inserted into the center of the pie will come out clean. (If you find the edges of the pie crust are over browning during baking, cover with foil.) Remove from oven and place on a wire rack to cool. Serve warm or at room temperature with whipping cream or vanilla ice cream.

Note: To toast pecans - Place pecans on a baking sheet and bake for about 8 minutes in a 350 degree F (180 degree C) oven until lightly browned and fragrant. Let cool and then chop coarsely.

happy baking every one!

kek batik

ingredient:

1 bar dark chocolate

250g unsalted butter

1/2 caster sugar

2 eggs

1/2 cup milo ( can be swap with cocoa powder)

1 packet tea biscuit (marie)

1/4 cup water

method:

1-melt the butter,dark chocolate ,caster sugar, milo & water.stir until well combine.

2-break the biscuit into small pieces,then pour into the chocolate butter mixture. fold up until nice combine then, pour into cake tin.press the cake mixture so the texture will be dense.let's it cool for about at least 2 hours or overnight is better.

happy trying!

chocolate pecan brownies

ingredient:

125g unsalted butter
200g dark chocolate, chopped
3/4 cup brown sugar
1 tsp vanilla essence
1 cup plain flour
3 eggs, lightly whisked
1/2 cup dark choc bits
1/2 cup chopped pecans

method:

1-using double boiler,melted the butter and dark chocolate together.

2-then add the brown sugar, vanilla extract.the brown sugar will caramelize the mixture.taken the sauce pan off.mix the flour & eggs.u need to do this part really quickly cause the chocolate still warm,because we don't want the eggs become scramble.

3-after that add pecan & fold up until pecan well combine.then bake for 190 degrees & bake for about 30-40 minute depends on your oven.

HAPPY BAKING!

double choc mud cake

ingredient:

1 bar dark chocolate (70% cocoa, the dark the chocolate the better it is)

1/2 cup caster sugar

250g unsalted butter

1/4 cup water

1 cup self raising floor

1/2 cup flour

2 eggs

1/2 cup cocoa powder

method:

1- melted the butter with chocolate in the medium heat. then add caster sugar and water.you need to careful so the chocolate doesn't split.keep stirring for 4-6 minute or until well combine.put a side,let it cool for 10 minute.

2- add 2 whole eggs,whisk.give it good mix.sift in plain flour,self-raising,cocoa powder fold in until get form and nice cake mixture.

3- after get consistency of the cake mixture, pour in the cake pan and bake for about 30-40 minute,190 degree depends on your oven.

ingredient for chocolate ganache:

1 bar dark/plain chocolate

1 cup whipping cream

method:

1- melted the chocolate and cream until well combine.pour into bowl,let it cool and store in fridge until get thick chocolate ganache mixture or store for about 30minute.

2- pour on top of your mud cake.

happy baking!!

kuah kacang wif daging

ingredient:

bhn A

1kg kacang tanah

500g daging (potong kecil)

1 c. santan

1/2 c. gula merah

5 biji buah keras

1 tbspn udang kering (blend/tumbuk lumat)

1/2 c air asam jawa

8 biji bawang merah*

5 ulas bawang putih*

1cm halia (sebesar ibu jari)*

1 tbspnserbuk jintan manis

1 tbspn serbuk jintan putih

bhn B

15 tangkai cili kering

6 ulas bawang merah

4 ulas bawang putih

7 batang serai

1cm lengkuas (kalau xde lengkuas lebihkan serai sampah 10 batang)

*kisar hingga lumat

method:

1-kisar bahan B sampai hancur,kemudian tumis sehingga pecah minyak.masukkan bahan yg bertanda *. masak sehingga naik bau.kemudian masukkan jintan manis,jintan putih dan udang kering.kacau sebati.

2- masukkan daging,masak sehingga daging empuk.bila daging sudah masak,masukkan air asam jawa di ikuti dengan santan. kacau supaya tidak berketul.

3-akhir sekali masukkan kacang yang sudah blend.masak sampai pecah minyak.DONE!

HAPPY COOKING!!!!!!!