SERIUS RASA INI!!!

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Adoi.................... serius rasa errrrgggggghhhhhhhhh!!!! Dah tak tau dah nak cakap apa dah. Ada ja yang tak kena....

MACARON

Resepi ini diambil dari laman web http://www.iluvislam.com/english/lifestyle/moms-recipes/706-recipemacaroon.html. Saya copy paste resepi ni supaya senang nak rujuk, mane la tau tiba-tiba teringin nak buat… So senang xpayah nak mengagau cari kat internet… Siap dengan tips lagi tu…

MACARON SHELLS

1 room temperatured egg white(39-40g)

50g icing sugar

30g ground almond

30g castor sugar

1/2 teaspoon of colouring in powder (you could also use cacao powder or matcha powder, ground coffee in this recipe)

Method:

1. Put ground almond and icing sugar along with the ground coffee in a food processor or a small blender. Blend them finely.

2. Sift the blended mixture and set aside.Blended and sifted ground almond, icing sugar & ground coffee.

3. With an electric beater, Beat the egg white, start from low speed and increase slowly to maximum speed. Beat until frothy (you will see lots of fine bubbles).

4. Now it's the time to add in the castor sugar, add half of the sugar, continue to beat in maximum speed for around 2 minutes, add in the othe half, continue until you get very stiff peak.

5. Mix the dry ingrediants into the eggwhites. This process is called Macaronage. Start folding with a rubber spatula. When you get smooth shiny mixture, stop folding, lift the mixture with spatula, if the mixture falls back slowly in the bolw means you're good to go. You could also check if the lines formed from the liften mixture, they should slowly disappear in within 30 seconds. At this stage you're good to go. Do not over fold, it will be too liquid and becoming very hard to pipe.

6. Line the baking tray with the parchment paper.

7. Fill your piping bag , pipe your macaron (about 2 cm diameter) it should spread a bit as it settles. The point should slowly disappear if the mixture is the right consistency.If not you could hit the bottom of the tray to smooth the point out.

8. Let your macaron sits for about 30minutes. This will depand on the humity in your house and the day. Try touching the macaron softly, after 30mins. it should not stick to your hand.

9. Heat your oven to 150 C on the (heating on the top only). When the oven is ready, put your macaron at the very bottom shelf. Bake for 12 minutes, check them in the mid time of 6 minutes, the feets should already start forming. Turn the baking tray to the opposite direction to allow even baking. When the 6 mins is up, change the heating setting of your oven to Bottom only. This will help cooking the macaron and rise the feet more. Bake for another 6 minutes. You can test if the macaron is cook, touch softly on the shell and when the macaron doesn't slide on the feet, it's cooked. if it's not add another 1 mins each time and check.

10. Let the macaron cool down before removing them. You could wet your working area and slide the baking sheet on it to speed up the cooling process, but do not let it sit there too long, if not the macarons will become soggy. Other wise you can leave them cool at room temperature and remove them.

FOR THE COFFEE CHOCOLATE GANACHE

Ingredients:

1 teaspoon ground coffee

50g dark chocolate (chopped finely)

10g liquid cream

Methods:

1. In a small pot warm up the cream, until it boil lightly.

2. Remove the pot from heat. Add in chopped dark chocolate & ground coffee.

3. Stir and mix until you obtain a shiny, smooth consistency.

4. Fill up your macaron shells and enjoy!

TIPS:

1. Whenever you could, age the egg white in room temperature. I had tried age egg whites and room tempeature egg whites, I see no difference apart than age egg white achieve stiff peak easier. It doesn't affect the macaron.

2. Weight the egg whites. As the dry/wet ratio is very important.

3. Underfold will result in no feet, rough looking macarons. Makesure you fold sufficiently but do not overfold. I would say about 50-60 strokes.

4. If you use food colouring, the macaron tends to take longer to dry and form a shell, so you might have to leave them drying a bit longer.

5. I only use powder food colouring as it doesn't add anymore liquid to the mixture. Also the colour is more intense.

6. You could find some icing colouring in the store or on ebay. I tried them and they're excellent!

MEMBLOGKAN RESEPI PERTAMA - Lemon Meringue Cheese Cake

Bahan-bahannya

Base

250 gm biskut (dihancurkan)

125 gm mentega (dicairkan)

Cara

Ramas biskut sehingga hancur bersama mentega yang telah cairkan. Untuk lebih mudah kisar dlm pengisar kering. Masukkan biskut yang telah diramas ke dalam acuan cheese cake tekan hingga padat. Jika suka, cucuk dengan garfu pada dasar base, masukkan ke dalam peti, juga boleh dibakar pada suhu 150 darjah celsius selama beberapa minit utk mendapatkan base yg agak rangup.

Filling

250 gm cream cheese

440 gm susu cair

2 biji kuning telur

2 sudu kecil perasa lemon + pewarna kuning

1/4 cwn jus lemon

Cara

Pukul cream cheese sehingga lembut. Masukkan susu cair, perasa lemon, jus lemon dan kuning telur, pukul sehingga lembut. (boleh masukkan sedikit serbuk gelatin/jeli yang dibancuh dengan air untuk mencantikkan adunan apabila dipotong). Tuangkan adunan ke dalam base dan sejukkan di dalam peti sehingga beku.

Meringue

2 biji putih telur

1/2 cwn gula kaster (boleh kurang kalau takut manis)

Cara

Pukul putih telur hingga kembang. Masukkan gula kaster sedikit demi sedikit dan pukul hingga sebati dan putih telur cukup kembang. Lepakan di atas filling yang telah beku tadi dan bakar di dalam oven pada suhu 180 darjah celsius selama 5 minit/sehingga meringue bertukar perang.

James Morrison - The Pieces Don't Fit Anymore

Mishary Rashid Alafasy - Surah Mulk (The Dominion)