PIZZA BASE - A KEEPER RECIPE

PIZZA BASE

Ingredients :

250g high protein flour/bread flour
30g sugar
a pinch of salt
1 whole egg
90ml chilled water from the fridge
50g margarine
4g instant dried yeast (Saf Instant)

For the topping :

Spagetti sauce
Mozarella cheese
Beef pepperoni
Sweet onion - sliced thinly
Olives - sliced
Green capsicum - julienned

Method : Using a mixer

1. Into the mixer bowl, add in high protein flour, sugar and salt. Turn on the mixer with dough hook attached, on low speed.
2. Add in the egg. Increase the speed to medium.
3. Add water a little at a time and knead till the dough is incorporated.
4. Add in the margarine. Continue kneading till well combined.
5. Add in yeast and knead till you get a soft and elastic dough with a window pane effect.
6. Remove the dough from the mixer and divide into two.
7. Roll the dough to a 1/2 cm thick and place them on a baking tray. Prick the surface of the rolled dough using a fork.
8. Spread the spagetti sauce and arrange the toppings to your liking.
9. Cover the baking tray with a clean plastic bag till the dough rises.
10. Bake in a preheated oven at 180C for 20 to 25 minutes. Different oven may have different settings.
11. Enjoy!

Blueberry Yogurt Chiffon Cake

BLUEBERRY YOGURT CHIFFON CAKE
Adapted from Rima @bisousatoi Oreo Blueberry Chiffon Cake recipe

Ingredients :

6 egg yolks
100g blueberry yogurt
150g flour
1 teaspoon baking powder
100g caster sugar
3g salt
100g corn oil

6 egg whites
1/4 teaspoon cream of tar tar
100g sugar
vanilla essence 
Purple food coloring

Method :

1. Preheat oven 170C
2. Whisk egg yolks with sugar till pale in colour. Add in yogurt and also oil. Add in your sifted flour, baking powder and also salt. Lastly add in purple colour. Set aside.
3. In another bowl, whisk egg white with cream of tar tar till foamy. Slowly add in sugar a little at a time and whisk till soft peak.
4. Scoop 1/3 egg white meringue and add to egg yolk mixture. Fold in gently. Once combined, pour your egg yolk mixture into meringue and continue to fold in gently and lightly. Once mixed, pour the mixture into a tube pan, NOT GREASED.
5. Bake it for 40 to 45mins. Once baked, turn your chiffon pan upside down and leave to cool. Remove from pan, slice and serve.

Sweet Bun

SWEET BUN
Adapted from : Tok Mak's Sweet Bun Raisins @tok.mak

Ingredients :

1 egg * 
2 tablespoon condensed milk* 
250 ml iced water * (egg + condensed milk + iced water = 300ml) 
100g sugar
1 teaspoon Cream Super
1 1/2 teaspoon salt 
350g high protein flour 
150g all purpose flour 
11g instant dried yeast (saf instant)
2 tablespoons margarine 
Glazing : 
Enough fresh milk

Bread Maker method :

1. Into the breadmaker pan, add in mixture of water, milk powder and egg. Add in cream super, sugar and salt.
2. Top it with high protein flour, all purpose flour and instant dried yeast.
3. Set the bread maker to DOUGH setting and press start. When the dough is just combined, add in margarine. Leave the bread maker to finish the cycle which will takes about 1 1/2 hour or so.
4. Remove the dough from the pan and divide the dough into 36 equal portions. Roughly about 24g each.
5. Form each portion into a ball. Arrange the rolls on a greased baking tray and leave to prove till double the size.
6. Brush the proved rolls with milk.
7. Bake in a pre-heated oven at 180c for 25 minutes or till golden brown.
8. Once out of the oven, brush with a bit of butter. Place on a wire rack to cool. Keep in an airtight container.

Pau Kacang Merah

PAU KACANG MERAH

1 1/4 cawan air sejuk
1/2 cawan gula
Pewarna merah jambu
500g tepung pau
1 sudu kecil baking powder
1 sudu kecil yis segera
50g (1/4 cawan) lelemak sayuran/ shortening

Cara Breadmaker :

1. Tuangkan air sejuk ke dalam BM pan. Masukkan gula dan pewarna merah.
2. Masukkan tepung pau yang telah diayak bersama dengan baking powder. Taburkan yis di atasnya.
3. On kan BM dan pilih setting dough. Bila dough dah bersatu, masukkan shortening. Uli hingga lembut dan elastik.
4. Keluarkan doh dan bahagikan kepada bebola kecil seberat 45g. Rehatkan 15 minit.
5. Leperkan doh dan isi inti kacang merah seberat 20g. Bulatkan semula dan aturkan di dalam pengukus.
6. Rehatkan kuih pau sehingga naik sekali ganda.
7. Panaskan periuk pengukus dan kukus pau dalam kepanasan tinggi selama 15 minit. Padamkan api tapi jangan buka tutup kukusan. Biarkan 10 minit baru dibuka dan dihidangkan.

Pandan Butter Cake (A Keeper)

PANDAN BUTTER CAKE (A Keeper)
Adapted from : Rima

Ingredients :

250g butter
200g sugar
4 eggs
250g plain flour
5g baking powder
100ml milk
50g popoy seeds (i omit. Instead, I added chocolate rice/vermicelli)
1/4 tsp pandan essence
Apple green food coloring

Method :

1. Preheat oven to 170C, greased and line a 7" baking pan. I used 2 loaf foil pans.
2. Beat butter and sugar till creamy.
3. Add in eggs, one at a time, beating well after each addition.
4. Fold in sifted flour and baking powder.
5. Stir in fresh nilk, mix to form batter.
6. Add a teaspoon of flour into the chocolate rice and stir to coat. Pour the chocolate rice into the batter and fold to mix.
7. Pour the batter into prepared pans. Bake it in oven for 40 - 45 minutes or until cooked

EnaZamri's Sweet Buns (a keeper)

ENAZAMRI'S SWEET BUNS
Source : EnaZamri FB

Ingredients :

400g high protein flour
100g flour
30g milk powder (not baby formula please)
75g caster sugar
1 packet instant dried yeast (11g)
80g whip cream (liquid)
2 egg yolks
8g salt
220g iced water
60g butter

Method :

1. In the bowl of a standing mixer fitted with a dough hook, add in the high protein flour, flour, milk powder, caster sugar, yeast, whip cream, egg yolks and salt.

2. Turn the mixer on, low speed. Pour in the iced water a little at the time till the mixture is incorporated. Add in butter.

3. Turn the speed up to medium high and keep kneading till a soft and shiny dough is formed. Roughly about 10 minutes or so.

4. Remove the dough from the bowl and onto your working sheet. Let it rest for 10 minutes.

5. Divide the dough to about 38g each. Should get 27 pieces.

6. Make the dough into round balls and arranged them in the well greased 6 inch round tins. Let it rest, covered for an hour or till doubled the size.

7. Milk wash to top of the buns.

8. Bake in a preheated oven at 180 C for 30 minutes.

9. Once baked, removed from oven and brush with a bit of margarine on top. Remove the buns from the tins and onto a wire rack to cool. Keep in an airtight container.

Have a nice day!

Coconut Cake (A keeper)

COCONUT CAKE
Source 1 : Chef Khairi Mansur
Source 2 : Noor Abd Rahim

Ingredients :

1½ cups flour
1 teaspoon baking powder
3 large eggs
½ cup coconut milk
3 tablespoons condensed milk
Yellow food coloring
1½ teaspoon vanilla extract
1 cup butter (250g) - room temperature
¾ cup caster sugar
1/4 cup Desiccated coconut
Green food coloring
Pink food coloring

Method :

1. Sift together flour and baking powder. Set aside.
2. In another bowl, add eggs, coconut milk, condensed milk, yellow food coloring and vanilla extract. Whisk together. Set aside.
3. In a mixing bowl, beat butter and sugar till light.
4. Pour in half the eggs mixture. Add half the flour.
5. Pour in the balance of egg mixture. Then fold in the rest of the flour.
6. Divide the desiccated coconut into two portion. Add a tint of food coloring to each portion. Stir to mix well.
7. Pour the colored desiccated coconut into the cake batter. Cut and fold.
8. Pour into the prepared greased tin.
9. Bake in a preheated oven at 180C for 45 minutes or till done.

Note :

I don't have desiccated coconut at home. So I airfryed the freshly grated coconut to dry them.

Have a nice day!

Kuini Muffins (A Keeper)

KUINI MUFFIN (A KEEPER)
Posted by MamaFaMi
Source : Che Mat Gebu

Ingredients :

90g butter
70g caster sugar
1 large egg
1/2 teaspoon vanilla essence (I added)
110g flour *
1 teaspoon baking powder * (sift both ingredients marked *)
30ml fresh milk
50g kuini - diced and coat with 1/2 tablespoon flour
sliced kuini for the topping

Method :

1. Pre heat oven at 180 C. Line the muffin cups with paperliners. Set aside.

2. Cream butter and sugar. Add egg and vanilla essence. Continue beating till light and fluffy.

3. Add flour alternately with milk, starting and ending with flour.

4. Fold in the diced kuini.

5. Spoon the batter into the prepared cups, 3/4 full. Place 2 slices of kuini on top.

6. Bake for 25 minutes or till golden brown.

7. Remove from the oven and place onto a wire rack to cool. Ready to serve.

Have a nice day!

Soft Plain Buns

Good day everyone! Yes, I slept late again. This time, I was aware of the time but I was so into 'digging' that I just let time pass by. I managed to retrieve another page of the the COOKIES THREAD. Alhamdulillah...

Well, to continue with yesterday's story, these are the other two things that I had made for my sister and her hubby. I used the recipe from the Roti Paun Lembut but added more sugar to it.

SOFT PLAIN BUNS
Posted by MamaFaMi
Adapted from : HERE

Ingredients :

500g high protein flour
50g milk powder
250ml chilled water
11g instant dried yeast (I used Mauripan)
140g castor sugar
a few drops of yellow food coloring
100g margarine (I used Planta margarine)

Method :

1. Gease all the baking tins thoroughly. I used vegetable shortening. Keep aside.

2. Place all ingredients except margarine in a mixing bowl.

3. Fasten the dough hook onto the mixer and start kneading.

4. Once the ingrediets have just combined, add in the margarine. Knead till a soft, elastic and shiny dough is formed.

5. Remove from the bowl and rest the dough for about 10 minutes.

6. Divide the dough into a 27g balls. Shape it nicely and arrange in the prepared tins.

7. Cover the tins and leave the dough to rise till almost double the size.

8. Mix a bit of milk powder with a bit of water and brush lightly on top of the dough.

9. Bake in a preheated oven at 170 C for 15 to 20 minutes. Oven temperature and baking time may vary, depending on your oven.

10. Once baked, remove from the oven and onto a wire rack to cool.

Made these too for Mak Chu and Pak Chu. For the pastry, I bought the readymade Kawan Puff Pastry and used the fan setting in the oven when baking.

Have a nice day!

Simple Steamed Chocolate Cake (A Keeper)

T.H.E R.A.M.B.L.I.N.G.S

HANDBOOK 2014
HEALTH

1. Drink plenty of water.

2. Breakfast like a king
Lunch like a prince
Dinner like a begger

3. Live with the 3 E's
Energy
Enthusiasm
Empathy

4. Make time to pray.

5. Play more games.
... hik hik hik... so it is not wrong for me to play Candy Crush eh? *wink*

6. Read more books than you did in 2013.

7. Sit in silence for at least 10 minutes each day.

8. Sleep for 7 hours.

9. Take a 10 to 30 minutes walk daily. And while you walk, SMILE!


T.H.E R.E.C.I.P.E

When baking or even when doing anything, you have to focus and also, the confident level musn't be too high. When I prepared this cake I was slightly focus and too confident! Hence, blunders! The recipe calls for all ingredients to be measured by cups. And I confidently took a small measuring cup since my 1 CUP measuring cup is always in the flour container. Thinking that I took the 1/4 cup measuring cup (it does look like one!) and without checking, I started to measure the sugar. 4 scoops went into the bowl. Then the cocoa powder. After 2 scoops of cocoa powder went into the bowl, I decided to look at the cup and it stated there 1/3 CUP!!! Hohoho.... what do I do now?? To remove the cocoa powder and sugar, it is just not possible. So then, I decided to just keep on pretending that I am using a 1/4 CUP measuring cup! Yeay, happily I measured all the ingredients, assuming I didn't do any blunders. And I added an extra egg into the recipe, making it 4 eggs instead of 3. And the rest... I just leave everything to Allah. Tawakkal!

Alhamdulillah, the cakes turned out good. My daughter brought back a friend for sleepover and they were my food testers for that day. The way they enjoyed their piece, tells it all. I sent my cake photos to my cousin, Nora together with the recipe and she tried it straight away, using the correct measuring cup of course... and she said it was delicious!

So thank you so much to Farrah Ffa from Buku Resepi for sharing this lovely recipe with us.

SIMPLE STEAMED CHOCOLATE CAKE
Posted by MamaFaMi
Source : Farrah Ffa

Ingredients :

1 cup sugar
1 cup cocoa powder
1 cup evaporated milk (I used Ideal)
1 cup cooking oil (I used Naturel Corn Oil)
1/2 cup condensed milk (I used SAJI brand)
3 eggs (beat till light and fluffy)
1 cup self-raising flour (use 3/4 cup flour if you want your cake to be more moist)

Method :

1. In a bowl, add in sugar, cocoa powder, evaporated milk, oil and condensed milk. Mix well and cook on slow fire using double boil method. I used a whisk to stir. Once melted, remove from heat and leave to cool.

2. Once cooled, add in the eggs. Mix well.

3. Fold in the flour.

4. Pour into the baking tin. Cover the tin with aluminium foil.

5. Steam for 45 minutes.

6. Remove from steamer and let it cool.

Topping :

1 cup cooking chocolate

2 tablespoons margarine (I used Planta)

1/2 cup condensed milk (I used SAJI)

Method :

Combine all the ingredients for topping in a pot and cook on slow fire using double boiler method. Stir till all the ingredients melted. Let the cake cool completely before pouring the topping. Decorate as you wish. I piped mine with a bit of fresh cream and sprinkle with some grated cooking chocolate.

Have a nice day!

Sunquick Orange Cupcakes (A keeper)

Thank you to Friedbluetomato for sharing this lovely recipe with all of us.

SUNQUICK ORANGE CUPCAKES
Posted by MamaFaMi
Adapted from : Friedbluetomato via Allrecipes dot com
Makes 30 cupcakes

Ingredients :

3g salt (I omit)
225g butter (I used Planta margarine)
400g castor sugar
4 eggs, room temperature
2 teaspoons vanilla essence
1/2 teaspoon orange oil (I added)
2 tablespoons sunquick orange
375g self-raising flour - divided into 3 portions
235 ml full cream milk (Dutch Lady) - divided into 2 portions

Topping :

Whip cream (I used Value Pride)

Method :

1. Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.

2. Sift the self-rising flour and salt together in a bowl. In another bowl, beat the margarine and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla essence, orange oil and sunquick orange.

3. Gently fold in the flour mixture into the margarine mixture, alternating with the milk, starting and ending with flour. Beat until just combined; do not over mix.

4. Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.

5. For the topping, I used whip cream. Pipe onto the cupcakes and decorate as you please.

Have a nice day!

Roti Paun Lembut - A KEEPER

T.H.E R.A.M.B.L.I.N.G.S

How should I feel, when I hear someone said that I have not been forgotten despite the VERY slow updates in my blog, the vanishing act that I've performed on FB world and the way I hide myself from the real world.. well frankly speaking, I'm trully touched. Trully trully trully....

It really touched my heart when I read what Kak Wan Nita of Fadelicious Cakes wrote when we were whatsapp-ing yesterday night. Anyway I will not reveal our conversation and will keep it to myself. Something that can perhaps boost my mood to update more often, In Shaa Allah...

To be frank, I've always have doubt about myself... about the things that I posted in my blogs... about the recipes that I've tried... Well, to me, I can't find anything fantastic in these blogs of mine. The only thing that I've always been proud of showing...hok aloh, cam riak je bunyi dia kan? Eh mama bukan riak ok.. bangga je sikit... tak salah kan? are the photos of my brownies. Hahahaha... and most of the time, it is the same recipe!! Kak Wan said, maybe it's my mindset! How can I reset? Huhuhu...

I'm taking this opportunity to thank all my visitors, followers (if there's any) and friends for all your support. In Shaa Allah MAMAFAMI's BLOG will stay 'alive', even if the owner is no longer in this world. If it is not much to ask, please recite Al-Fatihah for me whenever I cross your mind. Jazakallahu khairan.

T.H.E  R.E.C.I.P.E

ROTI PAUNG LEMBUT
Posted by MamaFaMi
Sources : Shamsiah Abd Rahim and May Agumo
Copied from : MaDiHaA

Ingredients :

500g high protein flour
50g milk powder
250ml chilled water
11g instant dried yeast (I used Mauripan)
120g castor sugar
a few drops of yellow food coloring
100g margarine

Method :

1. Gease all the baking tins thoroughly. I used vegetable shortening. Keep aside

2. Place all ingredents except margarine in a mixing bowl.

3. Fasten the dough hook onto the mixer and start kneading.

4. Once the ingrediets have just combined, add in the margarine. Knead till a soft and shiny dough is formed.

5. Remove from the bowl and rest the dough for about 10 minutes.

6. Divide the dough into a 27g balls. Shape it nicely and arrange in the prepared tins.

7. Cover the tins and leave the dough to rise till almost double the size.

8. Mix a bit of milk powder with a bit of water and brush lightly on top of the dough.

9. Bake in a preheated oven at 160 C for 15 to 20 minutes. Oven temperature and baking time may vary, depending on your oven.

10. Once baked, remove from the oven and onto a wire rack to cool.

HAVE A NICE DAY!

Hokkaido Chiffon Cupcakes - A KEEPER

T.H.E R.A.M.B.L.I.N.G.S

I read somewhere in the internet that when a woman said she's going to sleep, she won't just go straight to bed but will divert here and there and doing these and that, before she finally goes to sleep. I totally agree with this because I am exactly like that.

For example yesterday, when I came back from sending my son to his tuition class, I saw these small patches of dried grass stuck to my car. Said to myself, let me just wash these few patches... then changed my mind and washed the whole car. About done with my car, these eyes of mine fell onto my daughter's car full of 'bedak sejuk'. So I thought of just, running the water onto the car... and the next thing I know, I was washing her car as well. Tired but satisfied to see two clean cars parked in my porch!

In the afternoon, my sister called and while chatting with her, I was cleaning the dressing table in my room and also my working table. Wallah Voila... by the time I finished talking to her... everything is nice clean and tidy...

In the evening, I meant to just reverse my car and park outside since hubby will be home before Maghrib and park his car in the porch. Then I saw the leaves on the floor and on the grass of our tiny garden, if it may be called one. And yes, I swept them clean...

And you know what..... I didn't plan for any of the above to happen... it just happened along the way.... good ey?!

T.H.E R.E.C.I.P.E

Whenever I experimented a recipe, I won't repeat the same recipe many times in less than a month's time. I just love to explore new recipes. But this particular recipe, I've bake TRICE in less than a month's time. My daughter loves it, my mom loves it and I too love this cake! I didn't post it earlier because I can't seem to be satisfied with all the photos that I took. But then, if I were to wait for THE photo to appear, then this blog will be covered with spiderwebs everywhere! Hahaha...

Thank you so much to DG and Jane for this lovely lovely lovely recipe. It is indeed a keeper!

HOKKAIDO CHIFFON CUPCAKES
Posted by MamaFaMi
Source : DG of Tested and Tasted

Chiffon Cupcake
Ingredients :

2 egg yolks
Pinch of salt
20g corn oil
20g fresh milk
½ teaspoon Vanilla essence
25g cake flour

2 egg whites
40g sugar
¼ tsp cream of tartar

Method :

1. Preheat the oven to 170C

2. Use hand whisk to whisk egg yolk, salt until creamy. Then add oil, milk and vanilla essence.

3. Add in flour mixture into yolk mixture. Put aside.

4. Beat egg white and cream of tartar until big bubbles formed, then add the sugar a little at a time and beat until medium stiff perks formed.

5. Pour ½ egg white mixture into flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.

6. Bake it for 20 minutes or until cooked.

7. Leave it cool. (I turned each and every cup upside down and leave to cool)

Custard Cream Fillings
Ingredients :

70g fresh cream (beat until stiff)
15g Instant custard powder
40g fresh milk

Method for cream:

1. Beat Instant custard powder and fresh milk until thick.
2. Pour the mixture into fresh cream, stir till well mixed.

How to assemble:

- Use a straw to make hole into the chiffon cupcake.

- Pipe custard cream filling into hole and stop piping as soon as you see cream excess out from the hole.

- Refrigerate it once done.

- Best serve when it is cold.

** Note : I didn't do the custard cream filling. I just piped the readymade fresh cream on top.

Have a nice day!