KOONINGSKROON

Jika anda pernah google blog dari teman-teman dari tanah seberang, pastinya akan terserempak dengan KONINGSKROON ini. Ianya cukup popular di sana makanya saya jadi penasaran untuk mencubanya. Namanya agak pelik dan saya cuba google untuk mendapatkan namanya tetapi kurang berhasil, pada firasan saya mungkin namanya dari bahasa Belanda yang pernah menjajahi Indonesia seketika dahulu.

Koningskroon ini lebih kurang macam lapis Surabaya yang banyak menggunakan kuning telur. Tektur keknya embut seperti kek span. Kek ini dilapisi dengan hirisan buah prunes dan jem Kek enak ini sesuai buat menyambut hari raya, majlis atau pun buat minum petang

Koningskroon

Yield: - lebih kurang 1 loyang 8"

Kek Lapis prunes yang lembut dan sedap. Tektur kek seperti kek span dan popular di Indonesia

• 12 kuning telur
• 2 putih telur
• 120 gram gula pasir
• 65 gram tepung protein sedang
• 10 gram tepung jagung
• 15 gram susu tepung
• 135 gram mentega asin
• 1 sdb susu pekat manis
• 12 buah prunes, hiris nipis
• 50 gram jem

Cara membuat :

1. Susun prunes (step) di dasar satu loyang 24x12x4 cm yang dialas kertas roti, dan dioles margarin.
2. Pukul telur bersama gula pasir sampai mengembang. Tambahkan tepung, tepung agung dan susu tepung sambil diayak dan dikacau rata.
3. Cairkan mentega. Tambahkan susu pekat manis. Aduk rata. Tuang ke dalam adonan telur sedikit demi sedikit sambil diaduk rata.
4. Tuang sebagian ke dalam loyang 24x12x4 cm  yang dioles margarin dan dialas kertas roti. Satu bagian adonan lagi dituang ke dalam loyang yang berisi prunes.
5. Oven dengan api bawah suhu 190 derajat Celsius 25 minit sampai matang.
6. Ambil sekeping cake. Oleskan jem. Tutup dengan cake lain. Padatkan. 

RECIPE SOURCE:  PATYSKITCHEN. BLOGSPOT.COM

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CUCUMBER TUNA TEA SANDWICHES / TUNA TIMUN SANDWICH

Tea Sandwiches are an elegant and easy finger food that can be catered too all kinds of tastes. You don't have to have afternoon tea to have tea sandwiches (though afternoon tea is a great idea).

I made a petite version of this for a high tea organized for a corporate event. They were cute and delicious.

Simply spread some cream cheese on bread, add tuna mayo mix and  thinly sliced cucumbers, then cut the assembled sandwiches into any adorable shape you desire!

Cucumber Tuna Tea Sandwiches

Ingredients

• 1 tin tuna in water
• 1/2 biji bawang besar dicincang halus
• 3 biji cili padi dihiris nipis
• 2 sdb mayo
• sedikit garam dan serbuk lada sulah
• sedikit cream cheese untuk sapuan pada roti
• 1 biji timun Jepun dihiris nipis

Cara Menyediakannya

1. Campurkan semua bahan kecuali timun dan gaul rata
2. Sapukan cream cheese ke atas roti dan letakkan tuna spread ini 
3. Akhir sekali cucukkan timun di atas sandwich

Recipe Source :- PATYSKITCHEN

@PATYSKITCHEN, all images & content are copyright protected. please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank You

FLANKY BUTTERMILK BISCUITS

Bagi yang meminati English Tea...scones atau biscuits ini adalah salah satu daripada menu utamanya. Bahan yang sentiasa ada digerobok dapur dan mudah disediakan. Dengan penggunaan teknik yang betul kita dapat menghasilkan scones yang berlapis dan nyata sedap.

Cukup sedap dihidang bersama mentega sejuk...jem dan juga krim.

Flaky Buttermilk Biscuits/Scones

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Prep time

Cook time

Total time

8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough

1 Tbs. granulated sugar

2-1/4 tsp. baking powder

3/4 tsp. kosher salt

1/4 tsp. baking soda

4 oz. (8 Tbs.) very cold unsalted butter

3/4 cup very cold buttermilk

Mix the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

Cut the butter into small bits and toss with the flour. With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

 @PATYSKITCHEN, All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please rewrite.

FRENCH MADELEINES - MY FIRST TRY

French Madeleine

I've seen these in a few blogs, and wanted to do this so much until one fine day when my sister bought me the mold. Ha...ha...I was thrilled...it's not that complicated...easy to prepare and these mini sponge cake is just like our own "kuih bahulu". Delicious and soft. Perfect for Tea. Madeleines are delicious when eaten just from the oven and cooled until barely warm.  They will keep for a day or two in an airtight container.

 

Some context about these mini sponge cake from Wikipedia:-

The madeleine (French pronunciation: ​[mad.lɛn], English /ˈmædleɪn/ or /ˌmædlˈeɪn/[1]) or petite madeleine ([pə.tit mad.lɛn]) is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.

Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madeleines.

A génoise cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest, for a pronounced lemony taste.

What You Need

Adapted from -http://www.thekitchn.com/how-to-make-classic-lemon-madeleines-cooking-lessons-from-the-kitchn-187109

 

Ingredients

4 oz (1 stick), plus 3 tablespoons unsalted butter

2/3 cup white sugar

1 cup all-purpose flour, plus 1 tablespoon, divided

2 large eggs

1 teaspoon vanilla

Pinch of salt

1 tablespoon lemon juice

1 tablespoon lemon zest

Powdered sugar (optional)

Instructions

Melt the butter.  Melt the butter in a small sauce pan.  If you feel you can get it slightly toasty brown, go right ahead and do so by leaving it to bubble in the pan until it smells toasty and starts to color.  Just remember that the butter will turn very quickly from toasty to burnt and that it will continue to color after it is off the heat unless you pour it into a new container.  Spoon 3 tablespoons of butter into a small bowl or cup and set aside. Let the rest of the butter cool slightly.

Prepare the dry ingredients and the wet ingredients in separate bowls.  In a medium bowl, whisk together one cup of the flour and the sugar, and set aside.  In another medium bowl, whisk the two eggs with the vanilla, salt, lemon juice, and lemon zest until the eggs are frothy.

Combine the dry and wet ingredients.  Add the eggs to the flour. Using a spatula, stir until just combined.  Add the 4 ounces of melted butter and continue to stir.  It may take a minute for the butter to blend into the mixture but do not over mix.

Rest the batter.  Cover the bowl with a plate (or plastic wrap) and place in the refrigerator to rest at least one hour and up to overnight.

Prepare the pans.  Add the remaining one tablespoon of flour to the 3 tablespoons reserved butter and stir to combine.  Using a pastry brush, brush the interiors of the shells with the butter-flour mixture so that they are well coated.  Place the pans in the freezer for at least an hour.

Preheat the oven and fill pans.  Preheat the oven to 350°F. Remove the batter from the refrigerator and one pan from the freezer.  Fill each well in the madeleine pan with 1 tablespoon of the batter.  Remove the other pan and fill in the same way.

Bake the madeleines.  Place both pans on a baking sheet for easy handling and place in the oven.  Check after 8 minutes and rotate plans.  Check again 5 minutes later.  The madeleines should be browning around the edges and puffed up a little in the middle.

Using your forefinger, press lightly on the center hump -- when the madeleines are finished baking, it should spring back at your touch.

Cool and dust with sugar.  Remove the madeleines from the oven and let cool for 2 minutes.  Using a fork, gently loosen the madeleines from their molds and then tip the whole pan out onto a cooling wrack or tea towel.  Once cool, dust lightly with powdered sugar and serve.  If you are freezing or storing the madeleines, do not dust with the sugar until you are about to serve.

To store.  Store cooled madeleines in an airtight container for a few days or freeze them in a double wrapping of plastic wrap for several months.  Let the cakes defrost before dusting with sugar.

BREAKFAST SCONES - CRANBERRY SCONES

What I love about scones is that it's easy to prepare with simple ingredients. Sometimes when I'm craving for something sweet I just bake a small batch of scone. Serve with butter, jam or cream. Perfect for breakfast or tea. You can add anything in, raisins, cranberry, chocolate chips, any dried fruits. It's lovely. I do add some oats for crunchiness. For this cranberry scones I used dried cranberries. The perfect scone has a crisp exterior with an interior that is light and fluffy with a rich buttery flavor. So this recipe from Martha Stewart has that texture.

The scone is a small Scottish quick bread especially popular in the United Kingdom, the United States, Canada, Australia, New Zealand, Belgium andIreland, but are also eaten in many other countries. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent. The scone is a basic component of the cream tea or Devonshire tea. - excerpted from Wikipedia

Cranberry Scones

2 cups all-purpose flour, plus more for work surface

5 tablespoons sugar, plus 1 tablespoon for topping

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons chilled unsalted butter, cut into small pieces

2/3 cup (plus 1 tablespoon) half-and-half

1/2 cup halved cranberries, drained on paper towels

Directions

Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. 

Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.

On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack

Membuat scones ini macam membuat cucur udang aje..main campak aje semua bahan. Kalau sudah pakar tak perlukan recipi lagi boleh agak-agak basah tepung. Biasanya scones dibuat dua cara, satu dengan bulat2kan kecil dan satu lagi dibentuk dan dipotong macam pizza. Ikut selera masing-masing. Scones yang baik sepatutnya ranggup diluar dan lembut di dalam. Scones cranberry dari martha Stewart memiliki ciri itu. Sedap  makan panas-panas bersama butter, cream ataupun jam

Next Post - Yogurt Souffles

VICTORIA SPONGE CUPCAKE

This is a mini version of Victoria Sponge Cake. I love this little cupcake it has a layer of jam inside, dusted with powdered sugar. It’s a light and fluffy, afternoon tea cake. Without heavy frosting and toppings, it’s a sweet you can indulge in the afternoon.

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VICTORIA SPONGE CUPCAKES

INGREDIENTS

1 1/2 sticks (12 tbsp softened butter)

1 cup sugar

3 large eggs

1 1/2 cup self rising flour

1 tbsp warm water

1 tsp vanila

1/4 cup raspberry jam 

Confectioner's sugar for dusting

1. Adjust oven rack to lower-middle position and heat oven to 400 degress. Grease and flour a 12-cup muffin tin
2. Beat butter and sugar till light and fluffy. Starting and ending with egg, 
3. alternate adding eggs and flour, beating until each is throughly incorporated. beat in water and vanilla until just incorporated
4. Spoon two heaping tablespoon of batter into each cup followed by 1 tsp of jam. Top with 1 heaping tbsp of batter, spreading to ensure jam is fully covered
5. Bake until golden brown about 15 minutes. remove from oven, let cupcakes stand a couple of minutes, turn into wire rack to cool. When ready to serve dust with powdered sugar.

Saya memang cukup meminati kek ini, rasanya inilah kek pertama yang saya pelajari di sekolah, tetapi kalau berhajat dan hendak membuatnya kadang-kadang rasa sayang pula sebab kalau tidak ada yang makan membazir pula. Oleh itu saya search net dan jumpa version kecil ini. Victoria Sponge Cake dalam versi cupcake. Comel dan mudah menyediakan.Cupcake ini diisi dengan jam ditengah-tengah persis versi asal yang melapiskan kek dengan jam. Boleh juga dihidangkan bersama dengan krim jika mahukan keaslian kek ini.

Next Post - Breakfast Menu

HONEY OATS SCONES

We always associate scones with HI-TEA party, but we don't really have to wait to be invited to tea party to have scones. Thought scones have been part of afternoon tea since the beginning of the 20th Century, they are very simple to make if you use fresh quality ingredients.

 

Scones are best served warm and fresh, split open, and topped with either lemon curd or thick homemade jam and clotted cream. 

 

The success of scones depends on working as quickly and as lightly as possible, keeping all the ingredients as cool as possible and if you want to ensure your scones are light, fluffy and well risen have a look at these simple tips to making the perfect scone.

Here's the recipe from Chef Wan cookbook, I made a little tweak by adding some honey.

HONEY OATS SCONES

¾ cup milk / ¾ cawan susu

1 egg / 1 biji telur

3 tbsp brown sugar / 3 sdb gula perang

1 tsp vanilla/ 1 sdt vanilla

2 ½ cup flour / 2 ½ cawan tepung

1 cup oats / 1  cawan oats

1 tbsp baking powder / 1 sdb baking powder

½ tsp baking soda/ ½ sdt baking soda

½ sdt salts / ½ sdt garam

2 tbsp honey / 2 sdb madu

6 tbsp chilled butter – cubed / 6 sdb besar mentega sejuk didadu

PREPARATIONS

1. Whisk egg, milk, brown sugar, honeyand vanilla. Set aside / Kacau susu, telur, gula perang,madu dan vanilla dan letak sebelah
2. In another bowl combine all dry ingredients.  Add butter and pulsing until comine and mixture resembles bread crumbs./ Satukan semua bahan kering. Masukkan ke dalam processor dan masukkan mentega sehingga adunan menjadi seprti serbuk roti
3. Add milk / Masukkan susu
4. Roll and use cookie cutter to shape the dough / Canai dan terap menggunakan pemotong biskut
5. Bakar for 15-18 minutes at 390F / Bakar selama 15-20 minit atau sehingga kekuningan pada suhu 390 F

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Kita jarang buat scones di rumah kerana scones ni selalunya dikaitkan dengan English Hitea dan amalan hitea dimulakan zaman Queen Victoria lagi. Sudah menjadi kebiasaan kita akan terbawa-bawa kalau hendak buat scones ni hanya untuk hitea, sebenarnya kalau tekak sudah terasa hendak makan kita tidak payah tunggu sampai dijemput ke hitea baru nak buat scones, kerana membuatnya mudah, bahan yang digunakan pun mudah. Boleh diuat berbagai jenis dan bentuk. Sedap dimakan bersama krim atau pun jam.

Resipi scones ini saya ambil dari buku masak Chef Wan, cuma saya tambahkan madu untuk mendapatkan kelembapan.

Next Post - Spice Apple And Berry Slice

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ANNA OLSON CINNAMON PROFITEROLES

Profiteroles are another version of cream puff. I learned to make this in my home science class way back in the 70's and when I saw Anna Olson TV program - Sugar, I was quite confused in the beginning...Anna named it profiteroles while I'm used to the name of cream puff. Basically both are the same, a pastry choux with cream or ice cream filling.

Profiteroles begin with a baked puffed shell of choux pastry. Choux pastry or pate choux is an unusual pastry in that flour is added to a boiled mixture of butter and water (like a roux) and then this mixture is cooked until it forms a smooth ball of dough. After cooling the dough to lukewarm, eggs are slowly added and the dough is beaten until it becomes a smooth thick paste. This paste can either be piped or dropped into mounds onto a baking sheet and then they are baked, first at a high temperature and then at a slightly lower. Favourites fillings for this pastry are custard fillings, whipped cream fillings or even ice cream. Dust the pastry withicing sugar or drizzle with chocolate to have a better impact.

INGREDIENTS

1/2 cup milk / 1/2 cawan susu

1/2 cup water / 1/2 cawan air

7 tbsp usalted butter / 7 sdb mentega

1 tbsp sugar / 1 sdb gula

1 tsp ground cinnamon / 1 sdt serbuk kayu manis

1 tsp salts / 1sdt garam

1 1/2 cups flour / 1 1/2 cawan tepung

5 large eggs at room temperature / 5 biji telur ayam suhu bilik

cooking chocolate for topping / cokolat masakan untukhiasan

1. Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper. / Panaskan oven
2. In a bowl sift together the flour, sugar and salt. Set aside. / Ayak semua bahan kering
3. Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two). Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste. Spoon or pipe 12 mounds of dough onto the baking sheet, spacing them a couple of inches apart.  Beat together the egg and salt for the glaze. With a pastry brush, gently brush the glaze on the tops of the dough. / Masukan mentega, susu dan air masak pada api sederhana. Alihkan dari api dan masukkan bahan kering. Kacau sehingga adunan tidak bergentel.Alihkan adunan kedalam mixer dan masukan telur sebiji demi sebiji. Pukul sehinggga benar-benar rata dan lincin. Masukkan adunan ke dalam pipping bag dan pipekan. Sapukan kuning telur diatas.

 
Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Bake for a further 30 to40 minutes or until the shells are a nice amber color and when split, are dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 - 15 minutes. Remove from oven and let cool on a wire rack. / Bakar pada suhu yang tinggi selama 15 minit dan rendahkan suhu dan bakar sehingga masak,


For whipped cream:  In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 30 minutes. When chilled, whip the mixture until soft peaks form. 

Whipped Cream:

1 cup (240 ml) heavywhipping cream

1/2 teaspoon pure vanilla extract

1 tablespoon (14 grams) granulated whitesugar

To Assemble:  Split the pastry shells in half and fill (or pipe) with whipped cream. Place the top half of the pastry shell on the whipped cream and dust with powdered (confectioners or icing) sugar.

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Profiteroles dan krim puff adalah dua sajian yang sama. Saya mula membuatkrim puff ini ketika di sekolah menengah lagi, selepas itu tidak pernah membuatnya sehinggalah terpandang dalam progrm SUGAR - Anna Olson, tiba-tiba tekak teringinkan sesuatu yang manis, jadi saya gunakan resipi Anna Olson tetapi intinya saya gunaka whipped cream. Denga resipi yang sama anda boleh gunakan sos kastad atau punice cream. Hiaskan samada dengan taburan icing sugar atau picitan cokolat. Sesuai buat minum petang majlis HITEA.

Kepada semua pembaca PATYSKITCHEN saya mengambil kesempatan ini untuk menggucapkan SELAMAT MENYAMBUT ADIL ADHA semoga mendapat keberkatan semua.

Next Post - ADIL ADHA SPECIAL

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