Saturday, December 27, 2014

~ Chocolate Peanut Butter Cake...

Sheery Dream Cakes | 7:46 AM | Be the first to comment!


Assalamualaikum dan Salam Sejahtera...

Bagi penggemar kek coklat dan peanut butter, sememangnya kek ini sesuai untuk anda. Masih menggunakan resipi Super Moist Dark Chocolate Cake dari   Sweetapolita, kali ini Diana gabungkan dengan Peanut Butter Cream. Dulu Diana juga pernah kongsikannya di SINI tetapi menggunakan resipi kek coklat yang berbeza.

Jom semak resipi kek untuk kali ini.


:: Resipi Oleh ~  Sweetapolita  ( TQ ) 

SUPER MOIST DARK CHOCOLATE CAKE

Ingredients
  • 2 1/4 cups ( 285 grams ) all-purpose flour
  • 2 1/3 cups ( 470 grams ) superfine sugar
  • 3/4 cup ( 90 grams ) dark Dutch-process cocoa powder ( I use Cacao Barry Extra Brute )
  • 2 1/2 teaspoons ( 12 grams ) baking soda
  • 2 teaspoons ( 10 grams ) baking powder
  • 1 teaspoon ( 8 grams ) salt
  • 1 1/4 cups ( 300 ml ) buttermilk
  • 3/4 cup ( 180 ml ) brewed coffee or espresso
  • 2/3 cup ( 160 ml ) vegetable oil
  • 3 eggs, room temperature
  • 1 tablespoon ( 15 ml ) pure vanilla extract


Instructions
  1. Preheat oven to 350°F. Prepare three 7-inch round cake pans with nonstick spray and parchment rounds.
  2. In bowl of electric mixer fitted with the whisk attachment, sift all dry ingredients, including sugar. Combine eggs, buttermilk, coffee, oil and vanilla in a measuring cup and beat lightly with a fork.
  3. Add milk mixture to the dry ingredients mix for 1 minute on medium speed ( you may need the plastic splash-guard that comes with mixer ). Divide batter evenly among prepared pans--each pan should contain about 600 grams of batter.
  4. Bake the first 2 layers for 20 minutes and rotate pans in oven. Continue to bake until toothpick or skewer comes almost clean ( a few crumbs ), about 5 more minutes. Cool on wire racks for 20 minutes. Repeat with remaining layer, and then gently invert onto racks until completely cool.



PEANUT BUTTER CREAM
Oleh ~ skybluemelleymey

Bahan-Bahan
  • 375 gm fresh cream / Non-Dairy whipping cream _ dipukul hingga kental
  • 6 tbsp peanut butter with chocolate stripes _ boleh dikurangkan kepada 4 tbsp / ikut citarasa masing-masing

Cara-Cara
  1. Campurkan keduanya dan gaul menggunakan spatula hingga rata.
  2. Sedia untuk di gunakan.


CHOCOLATE GANACHE

:: Sumber Dari ~ Poires au Chocolat ( TQ )
( Cake recipe adapted from this recipe on the little red house. blog )


For the ganache
  • 125 ml coconut milk
  • 125 gm dark chocolate ( 70% )

Method
  1. Pour the coconut milk into a small saucepan and place over a medium heat. 
  2. Chop the chocolate into small chunks and place into a small bowl. 
  3. When the coconut milk just comes to a boil take off the heat and pour over the chocolate.
  4. Leave for one minute then whisk until smooth. 
  5. Let cool for 10 minutes before pouring over the cake.

Cara melapis kek 
  1. Ambil sekeping kek coklat dan sapukan peanut butter cream di atasnya. 
  2. Tuangkan sedikit Chocolate Glaze di atasnya dan lapis dengan sekeping kek coklat lagi.
  3. Ulang langkah di atas sehingga kek habis digunakan.
  4. Sapukan keseluruhan kek dengan peanut butter cream dan hias mengikut kreativiti masing-masing.




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Saturday, December 13, 2014

~ Resipi Lasagna Daging...

Sheery Dream Cakes | 9:51 AM | Be the first to comment!

Assalamualaikum dan Salam Sejahtera... 

Lasagna daging memang kegemaran kami sekeluarga.. Resipi yang Diana ambil dari blog Che Mat Gebu ini memang sedap... Terima kasih kepada tuan empunya resipi dan juga Che mat Gebu kerana mengetengahkan resipi ini.. Izinkan Diana pula kongsikannya di sini ya..


:: Resipi Oleh ~ Joayee My Resepi  ( TQ )
:: Sumber ~ Che Mat Gebu @ Dapur Tanpa Sempadan  ( TQ ) 



LASAGNA DAGING

Bahan Utama 
  • Kepingan Lasagne secukupnya ( mat guna jenis kecil, 10 keping )
  • White sauce ( resipi dibawah )
  • Inti daging ( resipi dibawah )
  • Parutan keju mozarella secukupnya
  • parutan keju cheddar secukupnya

Bahan Inti 

  • 450 g daging kisar
  • 2 biji bawang besar, didadu
  • 3 ulas bawang putih*
  • 1 cm halia**ditumbuk halus )
  • 1 camca besar cili kisar
  • 2 helai bay leaf
  • 1 camca teh serbuk lada hitam
  • 1 tin tomato "plum" diramas
  • 1 camca besar rempah kari daging
  • 2 camca besar tomato puri
  • 1 tin cendawan butang, tos, cuci dan hiris nipis
  • Garam dan gula secukup rasa

Bahan Untuk White Sauce 

  • 600 ml susu segar
  • 3 camca besar tepung gandum
  • 1/2 camca teh serbuk lada hitam
  • Secubit garam


Cara membuatnya 
  1. UNTUK INTI :- Panaskan minyak dalam kuali, tumis bahan-bahan tumbuk, tomato puri dan cili kisar hingga wangi, masukkan rempah kari, bawang besar, bay leaf dan gaul rata. Masukkan daging cincang dan masak hingga daging berubah warna. Tuang tomato plum yang telah diramas tadi bersama lada hitam. Masak hingga mendidih. Tambah garam dan gula secukup rasa, masak hingga kering tetapi masih lembap. Angkat dan sejukkan.
  2. UNTUK WHITE SAUCE :- Panaskan susu bersama tepung, kacau dengan whisk hingga sebati. Masukkan secubit garam dan juga lada hitam, masak sambil terus mengacau hingga bancuhan pekat. Gunakan api perlahan. Angkat dan sejukkan.
  3. PENYEDIAAN LASAGNA :- Panaskan air hingga mendidih, campur 1 camca teh minyak makan dan celur kepingan lasagna sehingga lembut, angkat dan letak atas dulang yang disapu sedikit minyak masak. Buat hingga siap. 
  4. Sapukan bekas lasagne dengan sedikit mentega, alas dasarnya dengan sekeping lasagne ( mat guna 2 keping sebab kecil ), sudu dan ratakan inti daging, tabur sedikit parutan keju cheddar dan alas dengan kepingan lasagna, kemudian sapu dengan white sauce, lapis lagi dengan kepingan lasagne dan ratakan lagi inti daging. Buat hingga siap dan lapisan terakhir diakhiri dengan baki inti daging dan tabur dengan keju mozarella.
  5. Bakar dalam oven pada suhu 175C selama 30 - 35 minit. Boleh dihidang panas atau pun suam.




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Saturday, December 6, 2014

~ Chocolate Strawberry Cake

Sheery Dream Cakes | 9:30 AM | | Be the first to comment!
Assalamualaikum dan Salam Sejahtera…

Kek coklat digandingkan bersama buah strawberry sememangnya serasi berasama.. Dicurah chocolate ganache lagi… Berganda sedapnya.. Untuk kek coklat ini Diana gandingkan juga cream cheese frosting bersama.. Rasa coklat ditambah rasa masam manis buah strawberry, keenakan cream cheese frosting bersama chocolate ganache sememangnya mencetuskan rasa yang amat sedap.. 

Jom cuci mata dengan beberapa gambar kek ni lagi..




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Thursday, November 20, 2014

~ Red Velvet Cupcakes with SMB Recipe...

Sheery Dream Cakes | 10:09 AM | Be the first to comment!

Assalamualaikum dan Salam Sejahtera... 

Bersiaran bersama Red Velvet Cupcakes bersama Swiss Meringue Buttercream ( SMB ).. Resipi untuk Red Velvet Cupcake ada di SINI. Kali ini Diana gabungkannya dengan SMB.. Jom semak resipi SMB ni...


:: Resipi Oleh ~ Sweetapolita ( TQ )

Swiss Meringue Buttercream 
Yield: ~ 10 cups of buttercream
Ingredients
  • 10 large, fresh egg whites (300 g)
  • 2-1/2 cups (500 g) sugar
  • 3 cups (680 g) unsalted butter, cut into cubes and cool, but not cold
  • 1 tablespoon + 1 teaspoon (20 ml) pure vanilla extract
  • pinch of salt
Instructions
  1. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  2. With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don't begin adding butter until the bottom of the bowl feels neutral, and not warm.
  3. Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined.
  4. Add additional flavours, purees, as desired. 
Notes
*Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.
**Can freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.
***If buttercream still doesn't have its satiny finish after rewhipping, microwave 1/3 of the buttercream for approximately 10 seconds and add to remaining buttercream in mixer bowl, beating for a few moments to incorporate.




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