Recipe: Homemade Salted Caramel

Friday, November 13, 2015 Unknown 0 Comments

Recipe: Homemade Salted Caramel

Recipe adapted from HERE



Ingredients:

  • 1 cup (200g) granulated sugar
  • 6 Tablespoons (90g) salted butter, cut up into 6 pieces
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon salt

Directions:

  1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
  2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
  3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
  4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
  5. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
  6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
  7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
  8. Make ahead tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you're traveling or gifting it.

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Recipe : Soft Chocolate Cookies with Salted Caramel

Thursday, November 12, 2015 Unknown 0 Comments

Recipe : Soft Chocolate Cookies with Salted Caramel

RECIPE copy paste and adapted from  HERE






2 1/2 cups all-purpose flour

1 teaspoon baking soda
1⁄4 teaspoon salt
3/4 cup  cocoa powder
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips ( I didnt put any )
1/2 cup chopped pecans ( I didnt put any )
1/2 cup caramel bits or chopped caramels ( I didnt put any )
Salted caramel sauce for drizzling

directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat. Set aside.
2. In a medium bowl, whisk together flour, baking soda, salt, and cocoa. Set aside.
3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract and mix until combined.
4. Gradually add flour mixture and beat until just combined. Scoop the dough into rounded tablespoons and place on prepared baking sheet, about 2 inches apart.
5. Bake cookies for 8-10 minutes, or until cookies are set, but still soft in the center. Remove from oven and let sit on baking sheet for 3 minutes. Move to a cooling rack and cool completely. Drizzle cookies with caramel sauce and serve.

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RECIPE : Fairy Chocolate Cake

Thursday, November 12, 2015 Unknown 0 Comments


RECIPE : Fairy Chocolate Cake

Resepi ini diambil daripada instagram ABM









Bahan - bahan

3 cawan tepung gandum
2 1/4 sudu kecil soda bikarbonat
3/4 sudu kecil garam
3/4 cawan serbuk koko
3/4 cawan air suam
1 1/4 cawan gula kastor
1 1/4 cawan gula perang
195g butter
3 telur saiz besar
3/4 cawan buttermilk ( susu + sedikit cuka)


Cara -cara

1. Satukan serbuk koko dan air suam. Kacau dan ketepikan
2. Ayakkan tepung, soda bikarbonat dan garam
3. Di dalam mangkuk, masukkan gula dan butter. Putar sebati selama 3 minit
4. Tambah telur satu persatu. Pukul rata
5. Selang selikan adunan tepung, air koko dan buttermil dan pukul rata
6. Tambahkan esen vanilla dan pukul sebati
7. Masukkan kedalam loyang dan bakar selama 30-40minit pada suhu 170C


Selamat mencuba




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Recipe : Rainbow Caramel Cake

Thursday, November 12, 2015 Unknown 0 Comments




 Recipe : Rainbow Caramel Cake


 Resepi diambil dan di copy paste from HERE


Langkah 1 : Gula Hangus untuk lapisan atas Puding Karamel


    1. Masukkan 1 1/2 sudu besar gula ditengah2 loyang
    2. Buka api perlahan dan biarkan gula cair
    3. Ratakan keseluruhan loyang bila gula dah cair sepenuhnya.
    4. Biarkan sejuk.

 

Langkah 2 : Asingkan telur untuk Puding Karamel dan Kek



    1. Sediakan 3 bekas untuk bancuh puding, meringue dan adunan kek 2
    2. Bekas A : 3 biji kuning telur + 2 biji telur penuh
    3. Bekas B : 3 biji kuning telur
    4. Bekas C : 6 biji putih telur

 

Langkah 3 (Bekas A) : Adunan Puding Karamel



140gm gula
1 tin susu cair atau 400ml susu segar
1 sudu kecil esen vanila
    1. Kacau rata telur dengan perlahan jangan sampai berbuih
    2. Masukkan esen vanila, susu dan gula, kacau perlahan sampai sebati atau gula hancur
    3. Tapiskan ke dalam loyang gula hangus tadi
    4. Ketepikan

Langkah 4 (Bekas C) : Adunan kek 1 – Meringue




70gm gula
1 sudu kecil cream of tar tar
    1. Pukul putih telur sehingga berbuih.
    2. Masukkan gula castor dan cream of tar tar.
    3. Pukul lagi dengan speed tinggi sehingga kental dan kaku.
    4. Apabila mangkuk pengadun diterbalikkan adunan tidak tumpah.
    5. Ketepikan. Guna mixer yang sama tidak perlu basuh terus buat adunan kek 2

Langkah 5 (Bekas B) : Adunan kek 2




70gm gula
130ml air
50ml minyak
140gm tepung gandum
1 sudu kecil baking powder
    1. Ayak tepung bersama baking powder. Ketepikan.
    2. Pukul kuning telur, air dan minyak masak sehingga putih dan gebu.
    3. Masukkan gula castor dan pukul lagi sehingga kembang…matikan mixer
    4. Kemudian masukkan tepung gandum sedikit demi sedikit, kacau dengan senduk kayu dan kaup balik sampai sebati
    5. Masukkan separuh adunan 1 (meringue) ke dalam adunan 2. Kacau perlahan-lahan. Kemudian masukkan semua adunan 1 dan kacau rata juga dengan perlahan-lahan. 
    6. Bahagikan adunan kepada 3 bahagian sama banyak.
    7. Warnakan dengan warna pilihan anda.

Langkah 6 : Cara tuang adunan kek atas puding karamel



    1. Sendukkan adunan kek ke dalam loyang puding tadi. Adunan kek akan terapung di atas adunan puding. Adunan akan bergerak kiri kanan…bila sudah separuh adunan dimasukkan baru stabil.
    2. Sendukkan adunan berselang seli sehingga habis…
    3. 3 senduk warna Biru, 3 senduk warna merah, 3 senduk warna hijau
    4. 2 senduk warna Biru, 2 senduk warna merah, 2 senduk warna hijau
    5. 1 senduk warna Biru, 1 senduk warna merah, 1 senduk warna hijau
    6. Teruskan langkah ke3 sehingga adunan habis
    7. Panaskan oven 160 degree. (panaskan sekali dgn tray oven yang ada air utk bain marie nanti)
    8. Bakar secara double boiler atau bain marie selama 50 minit atau sehingga kek dan puding masak dengan menggunakan api bawah sahaja. 10 minit terakhir guna api atas dengan suhu 100 degree.
    9. Setelah masak biarkan kek di dalam oven selama 10 minit atau sehingga keliling kek lekang dari loyang…pastikan pintu oven dibuka sedikit…saya letak lidi dicelah pintu.
    10. Sejukkan dalam suhu bilik dalam 20-30 minit…baru terbalikkan adunan dalam pinggan.
    11. Segera lap lebihan air gula yang meleleh dan di atas puding secara perlahan dan berhati-hati supaya kek tidak basah.
Potong Kek Puding Karamel semasa kek benar-benar sejuk dan hidangkan. Sedap di makan selepas disejukkan di dalam peti sejuk.
Selamat mencuba.

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