Chocolate Oil Cake

INGREDIENTS

• 2 cups white sugar
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 2 cups water
• 1 cup vegetable oil
• 2 tablespoons distilled white vinegar
• 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix sugar, flour, baking soda, salt and cocoa.
3. Add water, vegetable oil, vinegar, and vanilla. Beat by hand until smooth.
4. Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted into center of cake comes out clean.

Orange Sponge Cake

Ingredients:
7 eggs
200g Prima brand cake flour
2 tsp baking soda
200g icing sugar
350ml freshly squeezed orange juice (from abt 3 oranges)
150ml corn oil
2 Tbs orange zest
1/2 tsp cream of tartar

Method

1.  Pre -heat the oven to 170 deg C

2.  Separate the egg yolk from the egg white. If the amount of egg white falls short of the required 240ml, use more eggs and keep the egg yolks. Set aside.

3.  Sieve the cake flour, baking powder and icing sugar into a mixing bowl.

4.  Make a depression in the centre of the cake flour mixture, add egg yolks, orange juice and oil and stir with a spatula until well incorporated.

5.  Add orange zest to the mixture and stir well. Set aside.

6.  Beat the egg white and cream or tartar in an electric cake mixer on high speed for 5 minutes or until the egg white is stiff and able to hold its shape.

7.  Add the cake batter from before to the egg white mixture gradually and fold it in gently until the mixture is an even pale orange colour.

8.  Pour the mixture into a 25cm tube pan and bake for 50 minutes at 170 deg C.

9.  When done, remove the cake from the oven, invert it on a cooling rack and leave to stand for 2 hours.

10. Remove the cake from the tin by running a knife along the perimeter of the mould and inverting the cake into a serving plate.

Gunakan tepung yang sesuai!

Tepung Gandum

Sesuai untuk dibuat cucur, jemput2, batter untuk menggoreng ikan dan ayam. Kadar gluten tepung agak sederhana jadi ia sesuai untuk makanan gorengan.

Tepung Kek

Khas untuk membuat kek saperti Kek Mentega, Kek Buah, Kek Teh, Muffin dan kulit pastri puff. Kadar gluten dalam tepung kek ini rendah jadi ia amat sesuai untuk kek yang memerlukan struktur yang agak stabil.

Tepung Top

Khas untuk membuat Kek Span, Kek Angel atau Kek Shiffon dan Kuih Baulu. Kadar gluten tepung ini amat rendah sekali jadi struktur protein nya amat singkat menjadikan ia sesuai untuk membuat kek yang lembut dan gebu.

Tepung Hong Kong atau Super Lite Flour

Sesuai untuk membuat kueh pau kukus atau goreng donut. chakue dan roti paun.

Tepung Naik Sendiri atau Self-Raising Flour
Jenis tepung ini sudah dicampur bahan penaik iaitu baking soda untuk memudahkan kita membuat kek, pancake atau batter.

Tepung Roti

Sesuai untuk membuat roti sahaja kerana kadar gluten dalam tepung ini amat tinggi.

Tepung Wholemeal

Tepung in adalah tepung yang diproses tanpa kulit gandum dibuang. Ia berkhasiat dan lazimnya digunakan untuk membuat roti.

Tepung Kentang

Tepung ini dibuat daripada ubi kentang yang telah diproses. Jangan samakan tepung ini dengan tepung kanji. Tepung ini sangat sesuai dibuat roti apabila dicampurkan dengan tepung gandum. Ada juga sesetengah kek yang menggunakan tepung ini terutama untuk orang yang mempunyai alahan kepada tepung gandum.

Tepung Kacang Kuda atau Tepung Gram (Chickpea)

Penggunaan tepung ini begitu popular dalam masakan India. Ini termasuklah dalam membuat Pakora dan manisan. Di Itali tepung ini digunakan untuk membuat sejenis roti yang disebut Farinata.

Tepung Jagung

Digunakan lazimnya sebagai bahan pemekat dan untuk membuat biskut terutama untuk mendapatkan biskut yang rangup. Apabila dicampur dengan gula ia menjadi gula aising. Di Latin Amerika, tepung ini digunakan untuk membuat kulit pita yang dipanggil Tortilla.

Tepung Beras

Selain daripada kegunaannya untuk membuat kuih muih melayu, ia juga banyak digunakan untuk membuat biskut.

Setelah mengetahui jenis2 tepung dan kegunaannya, maka ini tentu akan memudahkan lagi anda memilih jenis2 tepung yang sesuai untuk apa jua masakan, untuk membuat kek atau biskut dan seumpamanya.

SELAMAT MENCUBA!

Ayam Masak Bombai

Bahan2:-
1 kg kepak ayam
2 biji bawang besar
5 ulas bawang putih
2 inci halia
1 senduk cili kisar
3 sudu besar kicap manis
3 helai daun kari
2 batang serai (di titik)
sadikit lada sulah

Cara2nya:-
Kisar bawang besar, bawang putih dan halia.
Perap semua bahan bersama kepak ayam selama 30 minit.
Panaskan sadikit minyak dan masukkan semua.
Gunakan api yang sederhana.
Tutup sampai masak.


SELAMAT MENCUBA!

Spekkoek Powder (or buy ready-made Rempah Lapis): 2 teaspoons cinnamon powder; 1 teaspoon ginger powder; 1 teaspoon aniseed powder; 1/2teaspoon nutmeg powder; 1/2teaspoon cardamon powder; 1/2teaspoon cloves powder Ingredients:- 2 tablespoons confectioners (icing) sugar 150 gr flour 225 gr butter, softened 230 gr sugar 10 large eggs, separated pinch of salt

Preparation: Cream butter and sugar together with an electric mixer. Beat in eggs yolks a few at a time. In another bowl, using clean beaters, beat the egg whites with the salt until stiff. Fold into yolk mixture. Fold in sieved flour. Divide batter between two bowls. Add the spice mixture to one bowl and mix in well. Line the bottom of a buttered 9" (25 cm) round cake pan (or springform pan) with wax paper and butter the wax paper. Pour about 1/2 cup of the spice batter into the pan, spreading to form a thin (about pancake thickness) layer. Place pan under a preheated broiler (oven grill) for 2 minutes, or until the layer is firm and very lightly browned. Spread 1/2 cup of the plain batter over the top and broil until firm. Repeat layering and broiling until all batter is used. Let cake cool, then remove from pan. Sprinkle top with confectioners sugar. Make Slices, serve in plate accompanying tea or coffee or even hot choco milk

Rempeyek (Video)

Ayam Goreng Penyet

Ingredients:

• 6 large chicken legs or breast, deboned
  
• 2 stalks lemon grass, crushed
• 2 bay leaves (salam leaves)
• 1 tbsp coriander seeds (ketumbar)
• 1/2 tsp ground cumin (jintan manis)
• 2 tbsp thick coconut milk
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp cooking oil

Ingredients to grind:

• 3 cloves garlic
• 1 red chilli, seeded
• 2 cm knob tumeric
• 120g lengkuas, peeled and sliced
• 4 slices ginger
• 3 candlenuts (bush keras)

How to:

1. Fry coriander seeds over slow fire till fragrant then grind coarsely.
2. Wash chicken and drain well. Prick chicken all over with a fork.
3. In a mixing bowl, combine ground spices with ground cumin, coriander, salt, sugar, coconut milk and crushed serai. Add chicken and mix thoroughly. Leave to marinade for 30 minutes.
4. Grease base of cooking pot with some cooking oil. Arrange chicken in pot, add crushed bay leaves. Cover pot and cook over moderate heat for 8 minutes. Turn chicken over, cover pot and continue to simmer for another 10 minutes or until almost dry. Remove chicken and drain off excess liquid.
5. Grill or roast chicken on high heat, 250 deg Celcius until golden brown on both sides.

Melt & Mix Chocolate Cake

Ingredients:-
1 1/3 cups self-raising flour
1/3 cup plain flour
1/3 cup cocoa powder
1 tablespoon instant coffee powder
3/4 cup caster sugar
1/4 cup soft brown sugar
200g unsalted butter
1 tablespoon golden syrup
1/2 cup hot water
100g dark chocolate, coarsely chopped
2 eggs, lightly beaten
2 tablespoons cocoa powder
1 tablespoon icing sugar

Method:-
Preheat oven to moderately slow 160C. Brush deep, 20cm round cake tin with melted butter or oil, line base and side aside with paper, grease paper.

1. Shift the flours, cocoa and coffee into a large mixing bowl. Make a well in the centre.

2. Combine sugars, butter, syrup, water and chocolate in a large pan. Stir over a low heat until the butter and chocolate are melted and the sugars dissolved, remove from heat.

3. Add butter mixture to the dry ingredients. Using a whisk, stir until just combined; add the eggs, mix well; do not overbeat.

4. Pour mixture into prepared tin. Bake for 1 hour 45 minutes or until skewer comes out clean when inserted in centre of cake.

Tips:-
Leave cake in tin for 1 hour before turning onto wire rack to cool. Dust cake with combined sifted cocoa and icing sugar.

Mango IceBox Cake (No bake)

Ingredients:-
6 large ripe mangoes (about 3kg/6lbs)
75 finger biscuits
500ml (2 cups) canned mango juice
3 x 225g (8oz) packs cream cheese
500ml (2 cups) double cream
375g (3 cups) powdered sugar

Method:
1. Peel mangoes and slice into wedges then set aside. Dip 25 of the finger biscuits one at a time, into the mango juice. Arrange in a 30 x 20 x 5cm (12 x 8 x 2 inch) cake tin, with the tops of the biscuits facing down.

2. In an electric mixer, beat together cream cheese and double cream. Gradually add sugar and beat until mixture is smooth. Divide the cream cheese mixture into three equal portions.

3. Spread a layer of the cream cheese mixture over the finger biscuits. Arrange one-third of the mango wedges over the cream cheese mixture. Dip 25 more finger biscuits, one at a time, in mango juice and layer over the mangoes. Spread another layer of the cream cheese mixer on the finger biscuits and arrange another layer of mangoes on top.

4. Dip remaining finger biscuits in mango juice an arrange on top of mangoes. Spread remaining cream cheese mixture on the finger biscuits. Arrange remaining mango wedges on top. Chill for 4-5 hours, or until firm, before serving.