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RESEPI PUDING KARAMEL

RESEPI PUDING KARAMEL

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Dipublikasikan oleh Mazidatul Ashiqeen

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Published by: Mazidatul Ashiqeen on Jun 30, 2012
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07/16/2013

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RESEPI PUDING KARAMEL

Langkah 1...

Sediakan periuk pengukus di atas api dapur.

Langkah 2

2 sudu makan gula Sebji loyang.

Cara-cara...masukkan gula di dalam loyang dan letak loyang di atas api dapur dalam masa lebih kurang 2 minit. Kacau gula sehingga berwarna kuning pekat keemasan. Angkat dan ketepikan.

Langkah 3

7 biji telur grade A. 1 tin susu pekat. 1 tin air (guna tin susu tadi) 1 sudu teh esen vanila (imported)

Cara-cara....dengan menggunakan sudu garpu, pukul telur menggunakan tangan sehingga sebati. Masukkan susu dan air....kacau lagi dan masukkan esen vanila. (Masa mengacau dianggarkan selama 5 minit).

Selepas itu tuang bancuhan telur tadi ke dalam loyang yang ada gula hangus tadi dan kukus.

Dalam masa 20 minit...angkat dan telangkupkan di atas pinggan besar. Potong dan sejukkan sebelum di makan.

Selamat membuatnya...semuga jadi dan sedap dimakan.

When preparing a Pavlova recipe, the most important thing is to have scrupulously clean utensils, free of grease or egg shell. The success of the meringue depends on it. It is also important that the egg whites are at room temperature before beating them. Pavlovas have a habit of deflating and forming cracks when you open the oven. Don't be disheartened, just make some extra whipped cream to fill in the hole if this happens. It will still be a spectacular dessert. If you use bananas in the topping, toss them in lemon juice to stop them going brown. View Pavlova step-by-step instructions. Prep Time: 40 minutes Cook Time: 1 hour, 15 minutes Total Time: 1 hour, 55 minutes Ingredients: 4 large egg whites at room temperature 1 cup of Castor sugar, also known as "Berry sugar" 1 tsp of white vinegar 1/2 Tbsp of cornstarch 1/2 tsp of pure vanilla extract 1/2 cups of whipping cream

Fresh fruit such as strawberries, raspberries, kiwi fruit, passionfruit, bananas, blueberries 1 Tbsp fresh lemon juice Preparation:

Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil). Set aside. In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks. Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Don't just lump the sugar in the bowl and never stop beating the eggs until you finish the sugar. Your egg whites should now be glossy stiff peaks. Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again. Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle. Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale, pinkish egg shell color. Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly. Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.

Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing. Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.

Roti 10 keping (kalau nak sedap sangat, sila guna roti butter seperti gradenia butter scotch atau beli apa sahaja jenis roti butter yang mahal-mahal dari bakery seperti di La Boheme kalau tak silap, jaya grocer atau jaya jusco dll. Susu full cream 2 cawan whipping cream 2 cawan gula 1 cawan telur 6 biji esen vanila 1tsb butter 4 tsb kismis-agak2 serbuk kayu manis.1tsb

Cara-caranya:

Sapu butter pada dasar mangkuk kaserrol. Susun roti di atas. Tuang bancuhan, susu, krim, gula esen vanila, telur yang telah dipukul tadi. Biarkan roti kembang selama sejam. Selepas kembang taburkan kismis dan serbuk kayu manis dan kalau suka sedikit taburan brown sugar. Bakar di oven yang telah dipanaskan selama 10 minit pada suhu 160 darjah celsius.Bakar selama 30 minit

Sos Krim.

Cara-caranya.

Panaskan satu liter susu full cream. Gula mengikut manis. Apabila mendidih masukkan bancuhan tepung jangung mengikut likat. Bubuh 1 sudu esen vanila. Kacau sehingga halus dan likat. Angkat. Sejukkan.

Bahan-bahan : Nak lebih kretip mak cipta resepi men humban jer apa yang sodap dimakan. Kentang 6 biji telur sebiji whipping cream untuk masakan 1 cawan ricota cheese 1 susu makan mozzarella cheese ikut suka. lada sulah.

Cara-caranya : Rebus kentang hingga empuk. Potong dua. Korek isi tinggalkan bahagian luar membentuk bentuk mangkuk. Isi kentang tadi blend dengan telur whipping cream, ricota cheese. Isikan kentang yang bentuk mangkuk dan taburkan diatasnya parutan cheese mozzarella. Bakar pada suhu 160 darjah celcius hingga kekuningan.

Ok sukatan dia, 1 cawan beras dua cawan air. Beras sushi tak yah basuh. Masuk periuk teruih boh ayaq then tanak macam tanak nasi baysa. Dah tu bancuh dalam cawan 2 sudu makan cuka, 1 sudu teh garam, 1 sudu teh gula. Kacau ligat. Dah siap masukkan dalam nasi yang dah nak kering tadi. Dah masak angkat. Sediakan sehelai seaweed dan bubuh nasi rata-rata atas dia then gulung. Dah jadi roll, then potong dengan pisau tajam then bubuh tuna yang dah dicampuq dengan mayonis atau fillet ketam..ikut suka hangpa..... Nak makan bohla kicap jepun dan wasabi. Lauk yang lain-lain tu macam kacang buncis dan cendawan saya tumeh macam nak buat lauk makan nasi baysa. Timun jepun dan jeruk lobak putih just potong tipih-tipih macam baysa. Ikan Tempura tu sebenaqnya saya guna resepi fish and chip saya. Tapi sebab saya yang masak bukan Imran maka nampaklah cun sket pada Imran punya. (Imran!!! masak jangan tingal-tinggal).

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