Sunday, April 28, 2013

Bread Pudding

Banana Coklat Rice Cake

Eggless Cupcake

Super Moist Eggless Chocolate Cake

Bahan-bahan :
1 cawan tepung gandum
1 sudu kecil baking powder
1/2 sudu kecil soda bikarbonat
1/2 cawan serbuk koko (DJ guna Cap Kijang)
2 sudu besar susu tepung
1 1/4 cawan air sejuk (air sejuk dari peti ais)
1 cawan gula perang
1 sudu kecil esen vanilla
1/2 sudu kecil coffee emulco atau chocolate emulco
secubit garam
1/2 cawan minyak masak sayuran atau minyak jagung
1 sudu kecil cuka atau jus lemon

Cara-cara :
Panaskan oven pada suhu 160C. Sediakan loyang kek. Griskan dengan mentega. Jika ingin menggunakan paper cup pun boleh juga.
Ayakkan tepung bersama baking powder, soda bikarbonat dan serbuk koko di dalam bekas besar. Masukkan tepung susu, garam dan gula perang. Kemudian dikacau rata-rata.
Masukkan air sejuk, minyak masak, esen vanila dan coffee emulco/chocolate emulco. Kacau perlahan-lahan dengan whisk. Pastikan adunan tidak berketul.
Akhir sekali masukkan cuka atau jus lemon. Terus dikacau serta merta sehingga sebati.
Tuangkan adunan ke dalam loyang dan bakar selama 40 minit atau hingga masak.
Sejukkan kek setelah masak. Boleh juga dihiaskan dengan topping kegemaran.

Source : Resepi C&P from Kak Nor

Easy Eggless Vanilla Cupcakes

Dry Ingredients:
  • 2 and 1/2 cups Cake Flour
  • 3/4 cup White Sugar
  • 1 and 1/2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 tablespoon Orange Zest (Zest of about 3 oranges)
Wet Ingredients:
  • 1 cup Milk (See My Notes)
  • 3/4 cup Orange Juice, freshly squeezed (See My Notes)
  • 1/2 cup Melted Butter
  • 1 tablespoon Vinegar (I used apple cider vinegar)
  • 1 tablespoon Vanilla Extract
  1. Preheat oven to 350F/180C for 15 minutes. Prepare muffin tins either by lightly greasing it with cooking spray or line it with paper liners.
  2. In a large bowl whisk together the dry ingredients and make a well.
  3. Incorporate the wet ingredients into the dry mix one by one, stirring with a whisk simultaneously. Don’t be bothered by some small lumps. Do not be tempted to dissolve the lumps by mixing the batter with an electric beater. (See My Notes)
  4. Fill each muffin cup 3/4th full, which is about 3 tablespoons of batter for each cupcake. Bake for about 13-16 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Mine was done in 14 minutes. But note that my oven usually bakes quicker than the time mentioned in a recipe by at least 3-5 minutes.
  5. Remove the pan/s from the oven and allow it cool for about 5 minutes on a cooling rack. Then take out the cupcakes from the pan and let it cool on the rack completely before frosting, if you decide to.
Source : Resepi C&P from Madhuram

Donut Tofu Lembut

Sunday, April 14, 2013


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