bib's favourite bake: 04/14/11

kek lapis strawberry kukus

source: easybakes

Bahan-bahan ( loyang 4 segi 7x7)

4 biji telur sejuk saiz B @ 3 biji saiz besar (A) (dari petiais)

1/2 cawan gula halus

1 cawan tepung gandum yang berkualiti

1/2 sudu kecil rata baking powder

1/2 sudu besar ovalette

75 ml susu cair

1/4 sk garam

50 ml minyak sayur atau minyak jagung

1/2 sudu kecil vanilla

sedikit coklat emulco - tukar to strawberry emulco

coklat bar/chip atau atau apa-apa coklat yang sesuai secukupnya

Cara-cara

1. Sediakan pengukus dan sapu sedikit butter pada loyang.

2. Ayak tepung garam dan baking powder, kemudian campur kesemua bahan-bahan di dalam mangkuk mixer kecuali minyak, coklat bar dan ~~eoklat~~ strawberry emulco.

3. Pukul selama 3-4 minit (stand mixer) atau 5-7 minit (hand mixer) sehingga adunan menjadi kembang dan ringan. Masukkan minyak dan kaup balik degan senduk kayu atau spatula hingga sebati. (masa ni jangan terlebih kacau je)

4. Tuang adunan coklat dan ratakan keseluruh loyang. Kukus selama 5 minit dalam kukusan yang telah mendidih (tutup loyang kek dengan aluminium foil agar air tidak menitik, cukup sekadar letak gitu je). Kemudian letakkan pula adunan asal (plain) dan susun coklat bar atau coklat chip secara rawak. Buat sampai habis.

5. Lapisan akhir sekali kukus selama 20 minit. Kemudian sejukkan dulu sebelum dipotong.

kek lapis masam manis

source: the kitchen guardian

Ingredients

450g butter (I used SCS salted)

210g sugar (I used 150g)

10 eggs grade A

300g Marie biscuits, finely ground .....err with my new basic Kenwood processor...this was a breeze!

300g sweetened condensed milk

85g sekaya...couldn't stop myself from calil-calit.....bliss!

1 tsp vanilla essence

1 tsp baking powder

2 packs haw flakes about 200 pieces, i didn't count but bought an extra packet just in case

Food colouring...I used wilton's red red and americolor's fuschia

Method

1.Preheat oven at 175 Celcius.

2.Whisk butter and sugar until light and fluffy, add eggs one at a time, and continue to whisk at high speed.

3.Add in vanilla, your batter might curdle...but fret not....it will resolve!

4.Turn speed to low and add in condensed milk and sekaya...yum!

5.Fold in Marie biscuit that you grind earlier.

6.Divide batter into equal parts...I did 2 portions.

7.Start layering!

8.Bake 2 layers of each color, the second layer spread the haw flakes:

red

red+haw flakes

fuschia

fuschia+haw flakes

9.Once all done, cover the top with an aluminium foil and bake using upper and lower heat at 150celcius for another 10 or 15 minutes.

lapis marie cheese

source : the kitchen guardian

Ingredients

1 packet Marie biscuit

1 packet Chocolate Marie biscuit

300ml whipping cream, I used the one that is at least 30% fat content

250g Philadelphia Cheese, at room temperature

250g condensed milk....or you can add to your liking

shreaded Kraft Cheddar Cheese

Preferably a loose bottom cake tin....I didn't have one in Ayer Baloi, so I used a 7 inch square cake tin

Method

1. Whisk cheese, until creamy, add whipping cream and condensed milk, continue to whisk until well incorporated and creamy.

2.Pour a cup of cream and cheese mix, even out at the bottom of cake tin.

3.Arrange Marie Biscuit, and cover those parts entirely by breaking the biscuits.

4.Next pour cream and cheese mix.

5.Arrange Chocolate Marie Biscuit, and cover parts not covered entirely by breaking the biscuits...

6. do that and so on and so forth, but make sure that the last party is the cheese cream mix, and before you chill the cake, shread some Kraft Cheddar Cheese on top of the cake.

7.Chill overnight.....

kek lapis prune

source : the kitchen guardian
Ingredients

(A)
250g butter (I used canned Golden Churn...yummeh!)
80g condense milk
1 tsp mix spice
1/2 tsp vanilla powder (I also added another 1 tsp vanilla extract)
80g golden syrup

(B)
15 egg yolk (my!)
3 egg whites
120g castor sugar
80g superfine or HK flour
1 tbsp ovalette
20ml cold water

(C)
a few drops of yellow colouring
150g pitted prunes (I used 220g...also yummeh!)
melted butter (sinful!)

Method

1.Grease a 8x8x4 pan, preheat oven at 180C
2.Whisk A on high speed until thick and creamy, set aside.
3.In another bowl, whisk B on medium speed until thick and fluffy.
4.Add butter mixture (A) into egg mixture (B) and continue to whisk until well incorporated, do not overbeat!
5.Add in yellow colouring.
6.Separate batter into 10 portions, about 90g each...I didn't, but ensured that I weighed a 90g batter (sometimes terlebi 100g tee hee...) for each layer!
7.Spread a portion evenly into pan, grill for about 7 minutes or until golden.
8.Remove from oven and press cake layer to remove excess air...I didn't press enough, so there were air bubbles in the layers....dang! Brush layer with melted butter and spread another portion of batter over the cooked layer, titlt pan to level batter and arrange flattened prunes onto batter. Grill for 5 minutes or until golden.
9.Repeat process 7 and 8 until batter is finished.
10.Bake last layer using upper and lower heat for a further 10 minutes, and use aluminium fli top cover the top so as to prevent the top from turning too dark.

kek lapis cempedak

source :the kitchen guardian.

Kek Lapis Cempedak

(A)

500g butter ( I used canned Golden Churn)

1 tbsp vanilla extract (I added a tsp vanilla powder)

(B)

14 yolks

6 eggs

275g caster sugar

2 tbsp ovalette

(C) sift together:

100g APF or HK flour (I used HK flour, yezza!)

1/2 tsp baking powder

(D) blend together:

500g cempedak flesh

150g condensed milk

Method

1. Prepare your oven with top and bottom heat. prepare your cake tin, I used 8x8x3.

2.Beat A for about 3 minutes, set aside.

3. Beat B until light and fluffy, about 10 minutes.....I loved my Kmix for this!

4.Fold A into B until well incorporated.

5.Fold C into the AB mixture, mixing well.

6.Start layering using the flour mixture, use about 90g for each layer, bake using grill heat only.

7.The next layer will be the cempedak paste layer using 2 tablespoon, and spread evenly. Bake this cempedak layer until well dried!

8. And don't forget to press each layer before the next layer to release any air bubble trapped in between the layers! I did mine this time diligently, ha ha!

9. And once all the layers are done....that is about 2 hours later......cover the top of the cake and set your oven to top bottom heat at 150C, bake for another 20 minutes....and the result voila! A house full of the smell of Golden Churn and Cempedak!