Bak pao

Bak pao

AisyahNur's Diaryu Aasf       Comment   

resep BAKPAO
Bahan Kulit:
250 gr tepung hongkong
250 gr tepung terigu segitiga
50 gr gula halus (nina pake gula pasir aja)
1 bks ragi instant
1 sdt baking powder
1/2 sdt garam
250 ml air es
50 gr mentega putih
Note: kalo gak ada tepung hongkong, kedua tepung itu bisa diganti 500gr tepung cakra (protein tinggi yg biasa digunakan utk roti/donut)
Bahan Isi Daging :
2 siung bawang putih
1/2 siung bawang bombay
100 gr daging giling (boleh sapi atau ayam)
1 sdm kecap manis
1 sdm kecap asin
lada, garam, gula secukupnya
Bahan Isi Kacang Hijau :
100 gr kacang hijau kupas direndam 1 jam
75 gr gula pasir
100 ml santan kental
1 lembar daun pandan dirobek-robek
1 sdt garam
Cara membuat kulit:
* Campur semua bahan kering
* Masukan air es sambil di uleni
* Masukkan mentega putih dan uleni terus sampai kalis (tidak lengket ditangan)
* Ambil sejumput adonan, pipihkan dan isi dengan isi sesuai selera
* Bentuk adonan, taruh dikerta roti yang sudah dipotong-potong
* Kukus selama 10 menit
Cara membuat isi daging:
* Tumis bawang uptih dan bawang bombay sampai harum
* Masukan daging giling, aduk rata
* Masukan kecap manis + asin, gula, garam, lada
* Aduk rata sampai daging empuk…angkat dan dinginkan
Cara membuat isi kacang hijau:
* Campur semua bahan dalam wajan anti lengket
* Taruh diatas api, aduk terus sampai kalis
* Angkat dan dinginkan

Telur mayonaise

Telur mayonaise

AisyahNur's Diaryu Aasf       Comment   

Satu lagi resep telur yang tentu akan jadi sesuatu yang istimewa.
Simak ya..!!!!!
Make Simple Deviled Eggs
Deviled eggs are a delicacy, wonderful at parties, and astonishingly simple to make. Use this recipe to make a healthy dish that everyone will love.
1
First, cut each hard-boiled egg in half lengthwise. Remove yolks and place in bowl.
2
In bowl, add mayonnaise, mustard, salt and pepper. Stir well, until you have a creamy paste.
3
Spoon or pipe filling back into egg whites.
4
Sprinkle lightly with paprika and garnish with chives/scallions.
5
Enjoy

Chocolat ice cream.

Chocolat ice cream.

AisyahNur's Diaryu Aasf       Comment   

Chocolate Ice Cream
Pictures and commentary by AngelChibi.
Makes 1 servings.

yumyum ym
By AngelChibi
Ingredients
3  tbsp · Cornstarch
6  cup · Milk
2 2 ⁄ 3  cup · Sugar
4  Eggs
¾  tsp · Salt
13  oz · Evaporated milk
2  cup · Whipping cream
2  oz · Semisweet chocolate -- melted
1 ¾  tbsp · Vanilla
Directions
1 Mix cornstarch with 1/2 cup milk until smooth.Add Picture
2 Add additional 1 1/2 cups milk and cook over very low heat until thick and smooth, stirring constantly to avoid lumps.Add Picture
3 Blend sugar, eggs, salt and evaporated milk in electric mixer bowl.Add Picture
4 Add hot cornstarch mixture and beat well.Add Picture
5 Add whipping cream, remaining 4 cups milk, chocolate and vanilla.Add Picture
6 Pour into gallon electric or hand-crank freezer.Add Picture
7 Churn and freeze according to manufacturer's directions until firm, then carefully remove paddle.Add Picture
8 Seal ice cream container well.Add Picture
9 Fill ice cream freezer to top with crushed ice and ice cream salt.Add Picture
10 Cover freezer tightly and set aside several hours to let ice cream season.
11 Or spoon ice cream into another container which has been chilled and store in home freezer to season.
12 Makes about 1 gallon.

Gloutinouse rice ball

Gloutinouse rice ball

AisyahNur's Diaryu Aasf       Comment   

Ingredient to make the glutinous rice ball soup:

300g glutinous rice floursugar
2 cup water (for rice ball)Handful of nata de coco (optional)
100g gingko3 pandan leaves
Dash of food coloring (red)800ml to 1L water ( to make soup)

To make the glutinous rice balls:

add in rice flour in a big bowl, pour in water slowly and mix well till form a dough that not stick to your hand

knead the dough for 5 – 8 minutes

 

tang yuan dough

divide the dough into 2 portion, add in a dash of food coloring to one of the portion.

Bring water to boil in a cooking pot, pinch a small dough and roll to form a ball, drop in the rice ball into the boil water. Repeat. It float when cooked.

 

when tang yuan float, means cooked

Scoop the cooked rice balls and put in a bowl of water.

To make the soup:

bring 800ml – 1L water to boil, add in gingko and cook for 10 minutes

add in pandan leaves, nata de coco, sugar and the cooked rice balls, bring back to boil.

Mango pamelo sago

Mango pamelo sago

AisyahNur's Diaryu Aasf       Comment   

Ingredients:
300 grams mango pulp diced (2 large mango) better Harum Manis
100 grams pomelo pulp
100 cc evaporated milk
500 grams mango puree (I used 2 large mango and blended in food processor)
600 cc simple syrup
100 grams sago pearls
Mint leaves

Directions:
1. Soaking the sago for 5 minutes.
2. Boiling water 2 litres, adding sago and cook until they looks clear without colour.
3. Turn of the flame, and left it for 15 minutes until totally transparent.
4. Drain the sago in a sieve with water and rinse in cold water. Set aside.
5. Peel mangoes and chunk the flesh into large cubes.
6. Blend the mango with simple syrup until smooth.

Serving:
1. In a bowl, mixing mango puree and evaporated milk, stirr it.
2. Pouring the diced mango, pomelo pulp and sago pearls.
3. Chill the dessert for several hours until ready to serve or if you in a hurry using ice cube.
4. Laddle into cup and garnish with left mango cubes, pomelo pulp and mint leave

Cheese cake

Cheese cake

AisyahNur's Diaryu Aasf       Comment   

Cheese cake adalah semacam akanan khas Eropa karena berbahan dasar keju,teksturnya yang lembut lezat membuat kue ini menjadi kue favorit dari setiap kalangan.Dibawah ini ada Strwaberry cheeese cake yang pastinya enak banget

Bahan :
200 ml susu cair
250 gr cream cheese
90 gr mentega tawar
6 kuning telur, kocok lepas
2 sdt kulit jeruk lemon parut
½ sdt esens lemon
200 gr putih telur
150 gr gula halus

ayak:
40 gr tepung terigu
20 gr tepung maizena

Setup strawberry (hiasan) :
700 gr strawberry ukuran kecil, bersihkan
50 gr gula pasir halus

Cara membuat:
1. Panaskan oven hingga suhu 180 °C. Siapkan 2 buah loyang oval bervolume 1,5 liter, alasi dengan kertas roti, olesi margarin, taburi terigu. Sisihkan.
2. Taruh cream cheese dan susu dalam satu wadah lalu tim di atas panci berisi air di atas kompor dengan api sedang. Aduk-aduk hingga cream cheese menjadi lembut dan tercampur rata dengan susu. Masukkan mentega, aduk hingga leleh. Angkat. Biarkan hingga adonan cream cheese hangat. Masukkan kuning telur kocok, kulit jeruk lemon parut dan esens lemon, aduk rata. Sisihkan.
3. Kocok putih telur hingga berbusa, masukkan gula halus sedikit demi sedikit sambil terus dikocok hingga kaku.
4. Tuangi adonan susu sedikit demi sedikit sambil dikocok perlahan dengan mixer kecepatan rendah hingga rata. Masukkan tepung terigu dan tepung maizena, kocok perlahan hingga rata. Bagi adonan menjadi 2 bagian.
5. Tuang masing-masing adonan ke dalam loyang panggang selama 40 menit hingga permukaan cake berwarna keemasan. Angkat. Dinginkan. Keluarkan dari loyang.
6. Setup strawberry : masak strawberry dan gula di atas api kecil hingga berair dan strawberry lunak. Angkat. Dinginkan.
7. Hias setiap permukaan cake dengan setup strawberry. Biarkan sebagian saus mengalir ke sisi kue.
8. Sajikan hangat atau dingin.

Strawberry Cheesecake ini dapat juga dipanggang au bain marie yaitu teknik memanggang dengan air (merendam loyang berisi adonan kue ke dalam loyang yang lebih besar yang berisi air panas setinggi ½ loyang adonan kue). Tujuannya agar cake matang dalam keadaan lembab dengan tekstur yang lembut. Beberapa tip pemanggangan dengan cara au bain marie :
1. Air dalam loyang harus mencapai setengah tinggi loyang kue.
2. Sebelum dituang ke loyang, air harus dipanaskan dulu sampai mendidih. Tapi setelah berada dalam oven, air harus dijaga jangan sampai bergolak/mendidih dan tidak masuk ke dalam kue.
3. Kalau air kurang dan yang dimasukkan tidak cukup panas, cake tidak akan matang.

How to make pancake?...

How to make pancake?...

AisyahNur's Diaryu Aasf       Comment   

Pancake.

Ingredients:

The following ingredients will make about 8 10-inch pancakes (more or fewer, depending on the size). You may change the amounts of ingredients according to the amount of which you wish to serve.
2 cups (9oz/255g) self-raising or all-purpose flour (See tips below)
2 eggs
1 1/2 cups (350ml) of milk
1/2 teaspoon baking powder
2 tablespoons butter/Vegetable oil
3 tablespoons sugar (optional)
2 teaspoons baking soda.

Step:

1
Crack eggs into a bowl and beat until fluffy. Add in the dry ingredients, (omit baking powder if using self-raising flour), and milk. Do not stir mixture at this point.

2
Melt the butter in a microwave-safe bowl. Make sure that it's completely melted; about a minute is sufficient.

3
Add the butter and the milk to the mix. Stir gently, leaving some small clumps of dry ingredients in the batter. Do not blend until completely smooth. If your batter is smooth, your pancakes will be tough and flat as opposed to fluffy.

4
Heat your frying pan to a medium low flame. If you have an initial "pancake" setting on your stove, use that. Be sure to use non-stick spray, or a pat of butter so the pancakes won't stick.
5
Sprinkle a few flecks of water onto your pan. If it 'dances', or jumps from the pan with a sizzle, the pan is ready for the batter.

6
Pour about 3 tablespoons to 1/4 cup batter from the tip of a large spoon or from a pitcher onto the hot griddle(Or your greased frying pan). The amount you pour will decide the final size of your pancakes. It is best to begin with less batter, and then slowly pour more batter onto the pan to increase the pancake size.

7
Cook for about two minutes or until the pancake is golden. You should see bubbles form and then pop around the edges. When the bubbles at the edge of the batter pop and a hole is left that does not immediately close up, flip the cake gently.

8
Cook the other side until golden and remove. Want a deeper color? Repeat the steps for another thirty seconds per side until the pancake is done enough for your tastes.

9
Enjoy! Try adding butter, peanut butter, syrup, jelly, chocolate chips or fruit to your pancakes for a different, more exciting flavor. The varieties are endless. These are the most delectable pancakes you will ever taste.

Tips
Try low carb pancakes - virtually no carbs: if you use high protein powders and egg or egg whites -- you'll like these delicious, "sugar free" pancakes.
If you choose to use self rising flour omit the salt and baking powder from the recipe. Self rising flour contains both those ingredients.
Add a little vanilla essence to the batter for an even sweeter pancake.
Lemon juice and fine sugar make a very traditional and delicious topping.
Instead of using butter or non-stick cooking spray on the pan, try melted bacon fat, which works great if you are making bacon at the same time as you make the pancakes.
Try putting cinnamon sugar on the pancake while it is in the pan. After it is finished cooking, roll it up, and serve it as a "mock crepe" for a delicious treat.
Stir in two tablespoons of lemon juice and two additional tablespoons of sugar into the pancake batter before cooking it.
Try adding ingredients to your batter instead of topping your pancakes with them. Need a few ideas? Try chocolate chips (milk or dark), fruit (strawberries, bananas, blueberries), or different spices (cinnamon).
As there are many cultures in which pancakes are made, there are many different recipes. Some things to experiment with are for example:
Using beer or sparkling water along with the milk will give it a slightly different taste in the case of beer and make it rise better if you're not using baking powder.
The ratio between the fluids (milk, sparkling water, beer) and the solids (wheat) determines whether the pancake will be thin (more like a French crepe) or thick (more like an American style pancake) so experiment until you find the recipe that you like most.
By whisking the egg-white (as seen in the movie) and adding it later you are in fact making [1] Austrian-style Kaiserschmarrn] dough, that is usually torn apart after/during baking into a scrambled eggs like dish.
If you don't want the pancakes to stick to the pan you can also put in sunflower oil, the oil has a higher burning temperature (smoke point) than butter so it is better suited for use in hot pans.
For a very fluffy pancake use vanilla or fruit yogurt mixed with water for your liquid portion. Try sour cream too!
If you want them just right, make sure you leave them on for enough time!

Warnings
Be careful not to burn yourself.
Do not press down on pancakes while cooking, this prevents them from getting fluffy.
Do not stack them on top of each other as that will cause them to drape from the steam and make them soggy.

Tips Membuat cake

Tips Membuat cake

AisyahNur's Diaryu Aasf       Comment   

Tips-tips Membuat Cake 2

Tips Membuat Cake

Jangan meletakan loyang terlalu dekat dengan sumber api pada bagian bawahnya (atau suhu oven terlalu panas) karena permukaan cake bagian atas masih tetap basah walaupun bagian bawahnya sudah hangus.

Jika cetakan terlalu tinggi sehingga bagian atas loyang dengan dinding atas oven terlalu dekat atau jika suhu oven terlalu panas maka hasil cake juga tidak akan sempurna karena bagian atas cake sudah hangus sementara bagian tengahnya masih belum matang.

Dasar loyang sebaiknya dilapisi dengan kertas roti dan jangan dipoles dengan margarine, serta ditaburi tepung karena akan membuat bagian bawah cake menjadi tebal dan terkelupas.

Memanggang cake yang tipis membutuhkan suhu oven yang lebih tinggi (± 200°C), sedangkan untuk memanggang cake yang tebal suhu oven harus lebih rendah (± 180°C).

Bungkus cake dengan aluminium foil dan masukkan ke dalam freezer, maka cake akan tahan lebih dari 5 minggu.

Oven sudah harus dalam keadaan panas sebelum cake dibakar. Air kukusan juga sudah harus dalam kondisi mendidih sebelum mengukus kue.

Coklat bubuk dalam adonan harus diayak bersamaan dengan tepung terigu yang digunakan membuat cake, supaya coklatnya dapat tersebar lebih merata dan tidak berbutir-butir dalam adonan.

Pewarna cair yang digunakan harus dimasukkan pada saat adukan pertama. Jika dimasukkan pada saat adonan sudah jadi, maka volume cake tidak akan maksimal.

Margarine cair harus dalam keadaan dingin sebelum ditambahkan ke dalam adonan cake. Jika panas, maka tekstur cake yang dihasilkan akan menjadi kasar.

Jika cake ingin diberi butter cream, usahakan cake sudah dalam keadaan dingin selama 2 jam. Jika tidak, maka butter cream akan meleleh dan cake menjadi tidak tahan lama.

Adonan yang paling cocok untuk membuat cake yang diberikan buah adalah adonan pound cake.

Jangan memasukkan beberapa jenis buah-buahan yang berlendir di dalam adonan cake untuk isian, sebab akan membuat cake menjadi tidak tahan lama.

Tips Membuat cake

Tips Membuat cake

AisyahNur's Diaryu Aasf       Comment   

Tips-tips Membuat Cake 1

Memanggang cake yang tipis membutuhkan suhu oven yang lebih tinggi (± 200°C), sedangkan untuk memanggang cake yang tebal suhu oven harus lebih rendah (± 180°C). Bungkus cake dengan aluminium foil dan masukkan ke dalam freezer, maka cake akan tahan lebih dari 5 minggu.

Oven sudah harus dalam keadaan panas sebelum cake dibakar. Air kukusan juga sudah harus dalam kondisi mendidih sebelum mengukus kue.

Coklat bubuk dalam adonan harus diayak bersamaan dengan tepung terigu yang digunakan membuat cake, supaya coklatnya dapat tersebar lebih merata dan tidak berbutir-butir dalam adonan.

Pewarna cair yang digunakan harus dimasukkan pada saat adukan pertama. Jika dimasukkan pada saat adonan sudah jadi, maka volume cake tidak akan maksimal.

Margarine cair harus dalam keadaan dingin sebelum ditambahkan ke dalam adonan cake. Jika panas, maka tekstur cake yang dihasilkan akan menjadi kasar.

Jika cake ingin diberi butter cream, usahakan cake sudah dalam keadaan dingin selama 2 jam. Jika tidak, maka butter cream akan meleleh dan cake menjadi tidak tahan lama.

Adonan yang paling cocok untuk membuat cake yang diberikan buah adalah adonan pound cake.

Jangan memasukkan beberapa jenis buah-buahan yang berlendir di dalam adonan cak

MASHED TARO and SAGO soup

MASHED TARO and SAGO soup

AisyahNur's Diaryu Aasf       Comment   

Bismilahiromanirohim.

Ingredients :

- 3/4 lb taro.
-1,1/3 ons sago.
-5 ons rock sugar.
-3,1/2 cup water.
- 1/2 cup.fresh milk.

Methode :
1. cut taro into large pieces,and steam for 30 minute.whilst hot,press to pure.

2. parboil sago until transparant,rinse and drain

3. cook sugar in water until melt.blend in taro pure and stirr.

4. bring to the boil stirr in sago.and milk.

serve.
sederhana sekali.ini mudah banget lo.
Alhamdulilah