|
|
ANEKA PENCUCI MULUT [PUDING & MANISAN LAIN]
[Copy link]
|
|
|
I think this one boleh letak under this thread jugaklah...combination kek dan jelly.
Resepi asal menggunakan gelatin tapi maisya guna agar-agar. Kalau ikut kata empunya resepi, bila tuang adunan jelly tu ke atas kek, adunan jelly tu akan meresap ke dalam kek dan berkumpul di bahagian bawah kek...tapi maisya buat tak jadik camtu pun...dia dok stay kat atas kek tu jer , adakah sebab penggunaan agar-agar ? Tak taulah....tapi sedap jugak kombinasi dua ni...lebih kurang pandan layer cake lah cuma perasanya jer berbeza.
KEK CAPUCCINO - [email protected]
http://myresipi.com/top/detail/3272
Bahan-bahan ( loyang 20cm )
1 keping kek span berukuran 20cm
250ml air kopi (3sb serbuk kopi segera + air panas)
2sb serbuk gelatin
250ml susu pekat
Cara-cara
Alas dasar tin 20 cm dengan kek span
Larutkan gelatin di dalam air kopi panas, campurkan dengan susu pekat. Kacau rata.
Tuangkan ke atas kek span dan biarkan ia meresapsepenuhnya. Simpan di dalam peti sejuk (bhgn bawah) selama beberapa jam atau hingga keras. Cover loyang dgn cling film
Bila dah elok beku, keluarkan dari loyang dengan cara terbalikkan loyang untuk mendapatkan lapisan jeli di bhgn atas. |
Rate
-
1
View Rating Log
-
|
|
|
|
|
|
|
|
|
|
|
Originally posted by maisya at 20-1-2008 11:40 AM 
Rich Chocolate Pudding.....first time buat masa bulan puasa yg lepas, terus jatuh cinta dengan puding ni...sedap! Memang terasa coklatnya. First time dulu buat ikut resepi dari myresipi, tapi sec ...
maisya..agak2 kalau puding ni kita serve dgn susu cair..ok tak? |
|
|
|
|
|
|
|
|
|
|
|
Originally posted by ninoZ at 20-1-2008 02:12 PM
maisya..agak2 kalau puding ni kita serve dgn susu cair..ok tak?
boleh jugak...tapi makan macam tu saja pun dah ok. |
|
|
|
|
|
|
|
|
|
|
|
Originally posted by nsutra at 20-1-2008 10:13 AM 
pinat....lawa la bekas puding kaler puteh tu..beli kat mana?..
buat banyak2 nie untuk jamuan ke?..hehehehe
bekas tu sebenarnya utk bakar kek dlm microwave..dah lama dulu beli kat Ostolia...
buat banyak tu bukan utk jamuan tapi nak bagi kat mak,mak mentua dan makan sendiri... |
|
|
|
|
|
|
|
|
|
|
|
ala.....sy dok cari thread lama....rupanya dah kena buang....
oklah sy tanya semula kat sini....
camna nak elakkan puding blackmore tu dari berketul2......?sy buat aritu berketul2.....
harap ada yg sudi bantu......raya cina ni nak buat utk sepupu yg nak bertunang.....klau berketul2 lg tak bestla.....wlaupun rasa sedap... |
|
|
|
|
|
|
|
|
|
|
|
Reply #89 pinKy180's post
|
|
|
|
|
|
|
|
|
|
|
Reply #90 chempaka_ku's post
sy tak paham.......
panaskan waktu mana...?sbb selepas sy masukkan telur tu dia mula berketul dah......jadi mcm mana nak elakkan dia berketul....? |
|
|
|
|
|
|
|
|
|
|
|
Reply #91 pinKy180's post
pinky kena ikut betul2 cara-cara yg ditulis sis blackmore..zie dah buat 3x..alhamdulillah menjadi.
Cara yg zie buat..selepas adunan agar2 mendidih, tutup api/ketepikan..tapis adunan telur+susus+tpg kastard dan masukkan ke dlm adunan agar2..kacau guna whisker senang..tambah mentega dan esen..bila dah sebati baru panaskan balik.
Pinky cubalah lagi..puding ni mmg cantik dan sedapkan ..sesuai utk hantaran. |
|
|
|
|
|
|
|
|
|
|
|
Reply #91
ingatkan membeku or berketul-ketul semasa sedang melapis..... kadang kalau kita buat jenis yang lapis-lapis, adunan selebihnya boleh membeku sikit jadi boleh didihkan semula atau pun simpan dalam air suam.....tapi ni jenis agar-agar saja....
maybe boleh ikut cara zieA...... kalau cara creme caramel, angkat dan tuang campuran susu (sini maybe agar-agar) ke campuran telur sikit dan gaul then baru tuang yang selebihnya......
[ Last edited by chempaka_ku at 22-1-2008 07:45 PM ] |
|
|
|
|
|
|
|
|
|
|
|
puding betik guna resepi yang dalam majalah saji...
rasa okla..tapi terlalu manis...
yang ne pula agar2 cendol resepi kak liza...
 |
Rate
-
1
View Rating Log
-
|
|
|
|
|
|
|
|
|
|
|
Reply #94 bakul_rotan06's post
|
cantiknya agar2 cendol tu..rasa dia camne ek? yg hitam tu manis, n yg bahagian cendol tu tawar ke cane..?? |
|
|
|
|
|
|
|
|
|
|
|
Cr鑝e Br鹟閑
|
Siapa ada recipe Cr鑝e Br鹟閑, boleh share?? |
|
|
|
|
|
|
|
|
|
|
|
Reply #1 kreuk's post
aku fes time dengar mendealah ni dlm My Best Fren Wedding...
Jello can never be Creme Brulee -  |
|
|
|
|
|
|
|
|
|
|
|
Sumber dari Gourmet.Sleuth.Com
Cr鑝e Br鹟閑 is a French term for what the English refer to as Burnt Cream. The word brulee refers to dishes, such as custards, finished with a sugar glaze.
This simple custard is cooked and cooled. A small amount of sugar is sprinkled on the top of the cooled custard and the sugar is caramelized using a small torch or beneath a broiler.
This classic custard inherits its' delicate flavor from the simple mixture of cream and eggs. Traditional creme brulee does not use any additional flavorings such as vanilla.
This is an old creme brulee recipe that dates back to 1909. It was taken from The Ocklye Cookery Book by Eleanor L. Jenkinson.
I N G R E D I E N T S
2 1/2 cups heavy cream or 1 1/4 cups heavy cream and 1 1/4 cups light cream
4 large egg yolks, well beaten
1/4 to 1/3 cup superfine sugar*
I N S T R U C T I O N S
Bring cream to a boil, and boil about 30 seconds. Pour it immediately into the egg yolks and whisk them together. Return the mixture to the pan and continue cooking without allowing it to boil. Stir the mixture until it thickens and coats the spoon. Pour the mixture into a shallow baking dish. Refrigerate overnight.
Two hours before the meal, sprinkle the chilled cream with the sugar in an even layer and place it under a broiler preheated to the maximum temperature. The sugar will caramelize to a sheet of brown smoothness. You may need to turn the dish in the grill to achieve an even effect. It is important that this step be done very quickly in order to keep the custard cold and firm and the top crisp and brown.
*The custard in this recipe does not call for sugar. The sweetness is derived from the burnt sugar crust.
Serving size - 4 to 6
I tak pernah cuba, maybe lepas ni u cuba dan bagi feed backnyer. |
|
|
|
|
|
|
|
|
|
|
|
|
crem brulee sangat sedap......... |
|
|
|
|
|
|
|
|
|
|
|
Reply #5 nhuda's post
|
maybe dalam desserts juga...... ada lagi ke thread ni? |
|
|
|
|
|
|
|
|
|
|
|
|
thread cream brulee nie akan dimerge dgn thread dessert...harap maklum |
|
|
|
|
|
|
|
|
|
| |
|
Post time 20-1-2008 12:06 PM
