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Post Last Edit by aryn_mz at 11-3-2011 16:20
Arini buat cotton cheesecake versi alma...tk bra gebusss ler...
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salam rakan-rakan semua, nak tanya, non dairy whipping cream same ke dengan UHT whipping cream? |
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Reply 1602# butterfly_23s
tak sama yang! |
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nanges....
td tgh syok2 nk wat oreo cheese cake,tetibe whipping cream da luput tarikhnye....
maka nya ganti dgn yogurt plain saje...huhu...ape implikasinye pada kek ku nnt ye?...
kek tu tgh sunbath dlm oven skang...T_T
tulun2......da la kek tu utk besdei org..huhuhu...rusak2... |
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Post Last Edit by pinKy180 at 16-3-2011 12:01
semalam buat marble cheesekek...guna cream cheese gula, telor ja....pastu ambik skit adunan cheese campur coklat melt...bakar 55 minit....teknik bakar rak bawah sekali buh loyang air panas....pastu rak kedua letak loyang cheesekek...
pastu lepas 55 minit, saya keluarkan and biarkan sejuk...masa ni kek bergoyang2 lg...then pagi ni dah x bergoyang...
but bila potong tengah lembik arr.....kenapa ek?? x cukup bake ka?? sampai harini, still x konfident dgn tempoh bakar cheese kek....
sifu3, brapa tempoh ideal utk bakar chesekek?? |
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ni hasil kerajinan chill bluberi...alhamdulillah..ramai gak yg minat dan buat order...
tp ni versi chill buat pun taruk dlm bekas pie...sungguh mudah....so kalau yg nk rasa mcm2 flava tu sesuai sgt la guna size pie ni hah
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ni plak antara favourite anak2 dan warga dewasa gak...huhuhu
chill oreo ciskek (size pie kecik tu hah)
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kalau bakar cheesecake, letak air kan kat bawah, tp api guna atas bawah or bwh saja? suhu yg plg ideal berapa n lama masa brp? |
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Reply 1602# butterfly_23s
tulunggg...jadi kek apa yg sesuai tok uht whipping cream nih yer...sy pon ingt sama dgn non dairy whipping cream...huhuhu |
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Reply 1602# butterfly_23s
info dr citarasawan....take note msk dlm kepala....
1. Whipping Topping Cream atau di panggil Non-Diary Whip Cream
Kandungan : Minyak Kernel Sawit, Sirap Jagung (baca bahan pada kotak) tiada kandungan lemak dari susu
Tekstur : Mudah kental apabila di pukul mengembang 2 x ganda, rasa manis
Kegunaan : Sebagai Topping dan Filling untuk kek continental seperti Black Forest, Fruit Flan, Banana Choc dan lain-lain.
Kaedah Penyimpanan : Simpan di tempat beku (Freezer), tahan 1 bulan selepas dibuka
Jenama di Pasaran : Rich's, Shine Road, Value Pride, Golden Peak
Dimana Saya boleh mencarinya ? : Dikedai-kedai Bekalan Bakery, di Pasaraya jarang di dapati.
2. UHT Whipping Cream atau di panggil Dairy Whipping Cream @ Double Cream @ Thickened Cream
Kandungan : Pepejal susu
Tekstur : Lebih pekat dari susu segar (UHT full cream milk) tidak mengembang apabila dipukul, Rasa tawar
Kegunaan : Sebagai bahan campuran dalam membuat Cheese Cake, Tiramisu, Mousse, Dessert, Ice-cream dan Ganache (tidak sesuai untuk topping kek)
Kaedah Penyimpanan : Simpan dalam peti sejuk (Chiller) tidak perlu dibekukan, tahan 1 minggu selepas dibuka.
Jenama di Pasaran : Anchor, Emborg, Pauls,Shani, Greenfields, Bridel
Dimana Saya boleh mencarinya ? : Dikedai-kedai Bekalan Bakery dan Pasaraya juga boleh di dapati. |
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camana ek nak bagi cheesecake ni tak merekah..kadang tu panjang le rekahan tu cam gunung berapi pulak..;) sorok ngan tqopping jeq |
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Reply 1612# wakaka_eh
maybe.....
oven terlalu panas
masak terlalu lama
terlalu overbeat semasa memasukkan telur
boleh gunakan cara bain-marie/water bath or gradual cooling dalam oven.......... |
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Maaf saya nak tumpang tanya..
Ada sesape nampak tak resepi Tiramisu dari Dindaaz kalau tak silap saya.
Saya dah hilang resepinya 
Tq |
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Puas saya cari nih..naik juling mata..tak sure kat thread lama ker baru tapi resepi nih dah lamaa saya guna.
Google pun tak nampak lagi |
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Reply 1614# meya
ada kat dalam archive kek page 4. anyway, ni resipinya.. I found two recipes infact..
WORLD'S BEST TIRAMISU [dindazZz]
2 1/4 c. strong flavored coffee or espresso, cooled to room temp.
2 eggs, separated
1/4 c. caster sugar
250 g mascarpone cheese
1 c. cream
250g ladyfingers/savoiardi (see savoiardi recipe below).. or sponge cake (cut into fingers)
cocoa powder, for dusting
1. Put the egg yolks and sugar in a large bowl.
2. Beat with electric mixers until the mixture goes pale and thick.
3. Add marscapone and beat until combined.
4. It does not matter if it is marbled slightly.
5. Whip the cream until stiff peaks hold, and fold gently into the egg mixture.
6. I use a spatula, but you could use a metal spoon.
7. Do not beat!
8. Beat the egg whites to soft peaks in a perfectly clean metal bowl.
9. If there is any grease, they won't whip properly.
10. Make sure you rinse and dry your beaters well.
11. Fold the whites into the cream.
12. It is very important to retain as much air as possible.
13. For serving you can use a big dish or individual glasses.
14. If using a big dish: Put the coffee and liquer in a bowl.
15. Dip biscuits in coffee one at a time
16. Drain well.
17. Layer in your dish, covering the whole bottom.
18. Place half of the marscapone mix on top and spread out.
19. Repeat with remaining biscuits and marscapone, finishing with a creamy layer.
20. Smooth surface.
21. Dust with cocoa.
22. Refrigerate for at least 2 hours, but it works quite well if you leave for up to 24 hours.
23. If using glasses: Break the biscuits up into pieces that will fit your glasses and do the same soaking and layering as before.
..........
Lady's Fingers (Savoiardi)
Original recipe yield: 4 dozen.
INGREDIENTS:
* 4 eggs
* 2/3 cup white sugar
* 1 teaspoon vanilla extract
* 1/8 teaspoon salt
* 3/4 cup all-purpose flour
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Line three jelly roll pans with parchment paper. Prepare a pastry bag with a size 6 tip (1/2 inch).
2. Separate the eggs. Whisk the egg yolks with 1/2 of the sugar and all of the vanilla. Beat until very light colored. This will take about 5 minutes.
3. In a clean bowl beat the egg whites until they hold soft peeks. While beating, slowly add the salt and the remaining sugar until combined. Gently fold the beaten egg whites into the egg yolk mixture.
4. Sift the flour over the egg mixture and gently fold it in.
5. Fill the pastry with half of the batter and pipe 3 1/2 inch fingers, 1 1/2 inches apart, in rows on the parchment paper. Continue with the second half of the batter in the same manner.
6. Bake at 375 degrees F (190 degrees C) for about 15 minutes until firm to the touch and golden. Remove the paper and fingers from the baking sheet and place on racks to cool. After cooling, remove fingers from the paper and use, or store between layers of wax paper in a airtight container. These freeze well.
TIRAMISU STOBERI [dindazZz]
2 (6 oz) packages Nestle Toll House Premier White Morsels
1 1/2 c. heavy cream or whipping cream, divided
1 (3 oz) package cream cheese, softened
3 (3 oz) packages ladyfingers, split
1 1/3 c. cooled espresso or strong coffee
2 pints strawberries, sliced
1. Melt over hot, not boiling, water the white morsels and 1/4 C heavy cream, stirring until smooth; cool completely.
2. In a large mixer bowl, beat cream cheese until fluffy.
3. Stir in melted white morsels mixture.
4. In a small mixer bowl, beat remaining 1 1/4 cup heavy cream/or whipping cream until stiff peaks form; fold into cream cheese mixture.
5. Line side of 9 x 3 inch springform pan with ladyfinger halves, cut sides in.
6. Arrange half of remaining lady fingers on bottom of pan.
7. In small bowl, combine coffee; brush half over ladyfingers in bottom of pan.
8. Cover with half the cream cheese filling.
9. Cover with 1/2 of the sliced strawberries.
10. Repeat with ladyfingers, coffee mixture and remaining cream cheese mixture.
11. Top with the remaining strawberries; arranged attractively on top.
12. Cover; refrigerate until set, 4 hours or overnight.
13. Remove side of pan before serving. |
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Reply meya
ada kat dalam archive kek page 4. anyway, ni resipinya.. I found two recipes infact. ...
cupcakes Post at 5-4-2011 20:13 
Terima kasih banyak-banyak...
Dalam mencari kena layan Si Kecik...pergi check kat thread yang baru tuh aje .. |
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nak share blueberry ciskek yg orange wat utk member tempohari...
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adeii.. terliur nengok ciskek orange ni. |
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nak share blueberry ciskek yg orange wat utk member tempohari...
Orange_7491 Post at 6-4-2011 12:32 
bake or chill |
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Post time 11-3-2011 04:14 PM
