Tart Telur

Bahan-bahan ( utk satu bekas tart yg besar tuh )

 bahan utk crust : 2 cawan tepung gandum

 1/4 cawan gula halus
 1/2 teaspoon baking powder
 1/4 teaspoon garam
 1/2 cawan butter (bhgikan kpd 8 bhgn kecil2)
 2 biji telur
 bahan utk filling : 1 cawan susu cair
 4 biji telur
 1 cawan gula halus
 1 cawan air
 1 tbs tapung kastard
 ½ tsp vanilla essence

Cara-cara

1. Utk buat crust : Masukkan tepung, gula, baking powder dan garam ke dlm doh
mixer/food processor/guna tgn pun boleh. Sebatikan.
2. Masukkan butter. Sebatikan.
3. Masukkan telur sebiji demi sebiji. Tunggu hingga menjadi bentuk doh.
4. Cara utk buat filling dia pulak : Pukul gula dan telur.
5. Masukkan semua (bahan filling) yg belum dimasukkan. Kacau hingga sebati.
6. Tekan2 doh ke dalam bekas tart/pie. Then tuang je bahan filling ke dalam
acuan bekas tart yg diletakkan doh tadi.
7. Bakar dlm oven. linda agak2 jer temp dia. huhu. agak2 nmpk mcm dah
kekuning orangean tuh masak la tuh! hihi. tunggu sejuk baru potong tau!
8. Selamat menjamu selera!
Resipi Kek Tiramisu Simple

 1 biji sponge kek atau apa2 kek

 250ml whipping cream
 200ml cream cheese
 1/2 cawan gula halus
 1 cawan air panas (nak bancuh nescafe)
 1 sudu makan serbuk nescafe
 serbuk koko untuk hiasan

1. Bancuhkan nescafe dengan satu cawan air panas tadi

2. Satukan gula, cheese dan cream
3. Pukul adunan tadi sampai kembang dan gebu
4. Potong kek pada 2 bahagian
5. Tuangkan bancuhan nescafe ke atas kek
6. then sapukan adunan cream+cheese tadi atas kek
7. Susun lagi bahagian yang selebihnya sapukan nescafe n baki cream cheese td.
8. kemudian tutup dengan cling film dan simpan dalam fridge sebentar…
9. Hiaskan dengan serbuk koko bila masa nak menghidangkannya…
10. p.s yg kek bulat kicik tue, kite guna mould donat. Letak kek dulu, pastu letak
krim. Biar dlm peti kejap sebelum keluarkan mould.:)
 Jay's Signature Pizza Crust

Ingredients
 2 1/4 teaspoons active dry yeast
 1/2 teaspoon brown sugar
 1 1/2 cups warm water (110 degrees F/45 degrees C)
 1 teaspoon salt
 2 tablespoons olive oil
 3 1/3 cups all-purpose flour

Directions

1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is
no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise
until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the
dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza
stone, you may place your toppings on the dough, and bake immediately. If you are baking your
pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and
baking it.
5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20
minutes.

Topping and Baking Pizza

There's almost no limit to the toppings that can be placed on a pizza crust.
Pizza can be made with exotic topping like apples and walnuts or fresh figs
and prosciutto just as easily as traditional tomato sauce and pepperoni.
There is an infinite amount of creativity that can go into this fun process. In
Europe and Japan, common pizza toppings include sweet corn and peas.

1. Place a pizza stone on a lower oven rack. Preheat the oven

between 450 and 500 degrees F (250 to 260 degrees C)--the
stone needs heat up while the oven heats. Generally, the hotter
the oven, the better the pizza will be. Large thick-crusted pizzas
might need the oven's temperature to be closer to 400 degrees
F (200 degrees C) in order to cook completely before the
toppings burn. A great way to create a crunchy crust is to
preheat a baking sheet or cast iron skillet in the bottom of the
oven. Once you load the pizza, toss ice cubes into the hot pan to
create a burst of steam.
 2. Once the pizza dough has been formed and placed on a
dusted peel (see Forming Pizza Crust instructional guide), lightly
brush the crust with olive oil. This helps ensure a golden brown,
crispy crust rather than a dry, dusty outer crust. However, oil is
not required; for a lower-fat pizza, skip the oil altogether.

 peel

3. We topped our crust with tomatoes and fresh basil, followed

with a thin layer of cheese.

4. The order in which the ingredients are layered is important:

the same ingredients layered in a different order will yield a
completely different product. If we had put the cheese down
first, the tomatoes, then the basil, the basil would burn and the
cheese would not brown. We selected Mozzarella, Fontina and
Parmesan cheeses to top our pizza. These cheeses are all very
low in moisture and will brown fairly quickly. The tomatoes,
however, have a high moisture content and will not caramelize,
but will dehydrate slightly for a more concentrated tomato
flavor. With the cheese on the top, the basil will not burn, and
the tomatoes will retain most of their moisture.

5. Once the oven is hot and the pizza is topped and ready to go,
it is time to place the pizza on the hot pizza stone. Before
placing the pizza in the oven, jiggle the peel. Make sure the
pizza slides around easily and does not stick to the peel. If it is
stuck at all, gently lift the sticky dough and dust with more flour
or cornmeal.
6. Place the tip of the peel on the edge of the stone at the back
of the oven. With one swift motion, jerk the peel back out from
under the pizza. If the pizza sticks to the peel, all of the toppings
will slide off the pizza onto the stone, which will create a big
mess and ruin dinner. If the pizza slides freely on the peel, it
should land perfectly in the middle of the pizza stone. Close the
oven door and let the pizza bake.

7. Depending on your oven and the size of the pizza, it might

need to be turned to ensure even baking. Check the pizza after
the first five minutes in the oven. If some areas are browning
more than others, slip the peel underneath the pizza like a giant
spatula. Rotate the pizza on the peel and return it to the baking
stone using the same swift motion described above.

8. If you like, remove the pizza from the oven halfway during
baking to brush more oil on the crust. This added oil will help the
crust darken and make it even tastier. To add a garlic flavor,
infuse the oil with minced garlic before brushing it onto the
crust.

9. The pizza is done when the cheese is melted and medium to

dark brown in color--color is flavor. Carefully remove the pizza
with the peel and let it cool slightly.

10. It can be topped with additional fresh basil, if desired. Slice

with a pizza wheel or chef's knife, and serve.