Monday, April 29, 2013

Agar agar kering

I am not sure why but there has been an  increase in the demand for agar2 kering....Yup these cute little  sun dried sugar jelly may look simple but God knows I am at his mercy...they are not so simple as simple can be...You depend on the sun to make them dry to crisp...mana boleh masuk oven kalau tak cukup kering...kena doa for Mr Sunshine to smile at me...This being the case...those yang nak order kena booking least 2 minggu... for bigger order like 500 a 1000 jar/pax ... 2 months...  
With so many packaging option now... you can definitely make agar agar kering look presentable ...boleh ikut warna tema...deco2 the tag with ribbons and many more...

Sunday, April 21, 2013

Always crazy about choc chip cookies

Oh how I remembered those days when I use to spend a fortune on Famous Amos cookies each time pegi Mall...with 4 kids bukan boleh beli 100gm jer that cost least 300gm baru tak berebut...koyak poket beli biskut jer yang tak sampai 40 ketul..( yup I counted)

Those days however are long gone since I am able to produce cookies as good (  masuk bakul angkat sediri hehe ) and most importantly less sweet -frankly..I find Amos to be too sweet for my liking but my kids love it and I suppose a lot of people do too which makes Amos a billionair ..

Knowing how my family enjoys choc chip cookies I was determine to experiment with various recipes from Guru GOOGLE..huhu...had a few flops but after countless trial and  improvise  sana sini , I have finally settle with something I can call my own that satisfied me...those bakes that made my kitchen smell like a heaven bakery...some said I must go commercial and sell in stores...huhu...I guess for now I am just happy operating from home with made to order...perhaphs in future my kids will be able to do better..

With cookies , its about ingredients, the kind of chocolate you use, the proportion of butter ,sugar and flour, the nuts and yes the quality of vanilla and coffee oil...( Yup coffee oil & cinnamon makes the difference in aroma)...these ingredients all comes with a kalau minta cookies yang murah2..I will have to use lower grade ingredients...some don't mind paying for better quality ingredients.... and.... yes....they always come back for more...

Saturday, April 13, 2013

Cupcake - Keeping it simple

People do ask me why don't I make cupcakes with fondant or sugarpaste/gumpaste as they are all so pretty  .
Well... I cannot agree more how pretty those cakes are and how amazingly  creative those sugar craft bakers can be ...sugarpaste flowers look so real ..... full bloom are the cute name it...they'll make it ....from cars, to cameras  to even your favourite designer handbag and make up on top of a cupcake ....its both gifted creativity and acquired  skill.... Perhaps my daughters  have this in them ...berseni dan sabar - Ummi tak ada kesabaran tu...nak buat yang cepat dan sedap jer...huhu 
When I decided to make cupcakes to sell ....I made up my mind that mine will be  kept simple yet ... delish...continuously  experimenting with texture and flavour....very much inspired by cafĂ© cakes from Australian recent trip to Europe cafes was inspirational
This morning I decided to bake for my neighbours... instead of using butter...I decided to use oil and buttermilk with a twist of lemon...later top the cake with buttercream and Hawaiian cocounut....Oh it was so sedap....I had to stop my kids from going for seconds....nanti tak cukup nak kasi jiran...( Oh yes...I can imagine how good they would be in jars too....makan sejuk...yummm)
Fluffy Lemon cake
2 1/2 cups cake flour
1 1/2 cups sugar
1 tsp salt
1 tsp baking soda
2 large eggs
1 1/2 cups oil
1 cup buttermilk
1 tsp fresh lemon zest
1.Preheat oven at 160C.
2.Prepare the dry ingredients. Sift cake flour, cocoa , salt and bicarbonate soda, set aside.
3.Prepare the wet ingredients, oil, buttermilk, vinegar and food colouring. Mix the oil and buttermilk and eggs until incorporated.
4.Mix dry ingredients with sugar, whisk well. Then, add in the wet ingredient and mix well.
5.Add lemon zest  well incorporated.
6.Bake for about 15 minutes.( I like using bottom heat only so that the cupcake does not crack on top)
7.When cool,  decorate with your fav buttercream recipe and sprinkle  with  Hawaiian coconut ( I beli kat Bake with Yen @ RM10 for 1 kg.... )

.....and then...enjoy, enjoy, enjoy.......