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By: Hajar Mohamed Yussof

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Tuesday, 11-Nov-2008 09:15 Email | Share | Bookmark
Aper-per jer lah...

 
 
Quote:
>> poppy seed ni sama dengan bunga poppy yang buat dadah tu ke...?
Sun 9-Nov-2008 14:27
Posted by:<< jeff >>


Muahahaha...tak tawww le kita nak jawap soklan Bro Jeff tu...tapi kita buat lagi poppy seeds cake ni, ketagih ke kita??? Tapi yg ni versi lain drpd yg ari tu punya, kali ni anak2 makan ( suap syafi pun, nganga je...) kecuali si Afiqah...kira kek ni better lagi dari yg sebelum ni...tapi kek kita ni kureng sikit rasa oren nya sebab kita ada sikit derhaka pd resepi...ngeh...ngeh...ngeh



Orange Poppy Seeds Cake
Sumber: MyKitchenSnippets

1/4 cup poppy seeds
3/4 cup fresh milk
200g butter, softened
2 tbsp finely grated orange rind - kita tak boh pun
3/4 cup sugar
3 eggs
2 cups plain flour
1 1/2 tsp baking powder
1/2 cup freshly squeezed orange juice – kita guna jus oren dlm kotak je

Syrup:
1/2 cup sugar
1 cup freshly squeezed orange juice – juga menggunakan jus dlm kotak, hikhikhik..derhaka

1. Preheat the oven to 350 F/ 180 C. Place the poppy seeds and milk in a bowl and stir to combine. Set aside.
2. Place the butter, orange rind and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well.
3. Sift the flour and baking powder over the butter mixture and add the orange juice and poppy seed and milk mixture. Stir to combine and spoon into a baking pan lined with parchment paper.
4. Bake for 55-60 minutes or until cooked when tested with a skewer. – oven kita +-40 minit dah masak kek nih
5. While the cake is baking, make the syrup. Place the sugar aand orange juice in a saucepan over low heat and stir until the sugar is dissolved. Increase the heat and boil for 5-6 minutes or until syrup thicken.
6. Pour the hot syrup over the hot cake. Set aside to cool.

>>> Yg ni pula swiss roll batik yg kita buat...malangnya batiknya tertanggal sana sini w/p dah ikut step by step Maklang ajor tu atau pun kita brutal sgt masa letak filling tu.., so malulah kita nak tunjuk badan kek yg seperti ada panau tu...lagipun masuk mulut, mana nampak lagi batiknya kan...kan...kan (ayat klise nak sedapkan hati nih )...apa-apa pun, pokok pangkal (takde daun, la ni autumn...)nya, "kita dah cuba buat yg terbaikkk" ( pinjam ayat budak2 AF yg diundi keluar )...lenkali kita akan cuba lagi, dan lagi...bila tu, tak tau ler lagi...ahaksss



Kek Gulung/Swiss Roll Batik
Sumber : Apek dan Maklang

6 biji telur gred A @ B
4oz gula castor
1 sudu teh baking powder
1 sudu teh esen vanilla
1 sudu bsr ovellete
3oz tepung gandum
1 sudu besar susu tepung
4oz mentega cair
sedikit coklat emulco – kita guna serbuk koko je
jem strawberri secukupnya – kita guna krim + blueberry jem

1. Telur,gula,ovellete,baking powder,esen vanilla,tepung gandum dan susu tepung masuk dlm bekas dan dipukul dgn kelajuan maksima sehingga gebu (5-7minit)
2. Masukkan mentega cair,kemudian kacau rata
3. Asingkan sedikit adunan tadi (skit je setakat nak buat line) ke dalam bekas lain, kemudian masukkan coklat emulco.Kacau rata kemudian masukkan adunan coklat ini ke dalam piping bag
4.Tuangkan adunan tadi ke dalam loyang kemudian ratakan permukaannya
5. Paipkan adunan coklat tadi di atas adunan yg diratakan dlm loyang
6. Lorekkan/corakkan dgn menggunakan lidi mengikut kreativiti sendiri
7. Bakar dlm oven selama 20 minit dgn suhu 170 C
8. Apabila kek sudah masak dan sudah betul2 sejuk, terbalikkan ke atas sekeping kertas minyak kemudian sapukan jem sehingga rata...jgn brutal sangat semasa membuat sapuan
9. Setelah jem disapu rata, gulung kek tadi perlahan2 sehingga kemas.
10. Dah gulung, bolehlah dipotong dan dimakan...memang sedap sroll ni, t/kasih Apek & Maklang


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