suzinor@yahoo.com

FREEZE OPERATIONS

2011-11-05T23:20:00.001-07:00

Dear my beloved friends and customers...
Please take note that for the time being I will freeze my baking and chocolaty activities until further notice. Sorry for any inconvenience caused.

Jun - July Dim Sum & Daisy Competition

2011-07-16T19:42:00.000-07:00

It has been a long time I've not updated this blog but in FB is. So those of you who have FB can tag me there to see my activities. Here I am posting 2 activities i.e. Ajinomoto Dim Sum classes and Daisy competition that I have entered for cookies category and the recipe for my lovely Shrimpcut cookies also available here.

Just last week, I wanted to get the experience in entering a creative competition. Wow! it is really an effort. A week before competition I already started R&D on my new cookie. With all the preparation and excitement, I almost wanted to give up. Here some of the coverage in the papers and my name is on the top list. Too bad I don't have time for decorations. I also learn fruit carving while waiting for the competition.

Recipe: Shrimpcut

195gm tepung gandum

60gm tepung ubi

¾ sudu kecil soda bicarbonate

½ sudu kecil garam

30gm udang kering

1 tangkai daun kari

60gm cornflake dikisar

60gm gula kastor

3 sudu besar minyak sapi.

Minyak jagung Daisy secukupnya

Kuning Telur

Tabur udang geragau

Chocolate hiasan

Cara:

Campur semua bahan A dan ayak. Basuh, tos keringkan dan kisar udang kering dan daun kari. Campur semua bahan B ke dalam bahan A. Kacau rata. Letak minyak sapi dan minyak jagung Daisy hingga menjadi satu adunan.

Terap dan sapu kuning telur dan tabur udang geragau dan hias dengan chocolate hiasan.

Bakar dalam oven pada suhu 150C selama 25minit atau kekuningan.

Sorry... I don't have time to translate this. Please use google translate ( http://translate.google.com/ ) to do the translation.

Week prior to the Daisy competition, I went to Ajinomoto for free Dim Sum classes. I love Dim Sum. Doing it from scratch with our bare hands is fun. Those interested please register at www.ajinomoto.com.my and the classes is FREE.

18/6/2011 - Macaron

2011-06-28T08:24:00.000-07:00

The one on the right is bamboo charcoal macaron. I made this using French method which is quite easy. It is not the recipe that makes perfect macaron it's the technique that you have to master.

4/6/11-11/6/11 My Taj Mahal

2011-06-16T03:42:00.000-07:00

A more daring attempt to create my version of Taj Mahal for my nephew.

27/5/10- Simple cake

2011-05-29T06:43:00.000-07:00

Teddy bears for the young couple. Well I love pastel colour, they are so sweet....

24/4/2011 Teapot Cake (Kek Teko)

2011-04-24T05:53:00.000-07:00

This is for my niece...

I'm a little teapot,

Short and stout,

Here is my handle ,

Here is my spout

01/4/2011 Ladybird

2011-04-01T15:19:00.001-07:00

Ladybird cake for a friend...

29/3/2011 Fancy Tart

2011-04-01T14:48:00.000-07:00

These are strawberry tart, pineapple tart and blueberry tart shape into tropical fruits.

9/3/2011 Wedding cake for office mate

2011-03-12T05:48:00.000-08:00

Last week wedding cake pink rose (moist fruit cake) , Lilac Calla Lily (moist chocolate cake) and rose peach (moist chocolate cake). All flowers are handmade.

5/3/2011 Selamat Pengantin Baru Noorita

2011-03-10T04:12:00.000-08:00

Hi All. Last week I tried something different Kebaya Kek and Malaysia Soccer Jersey Cake for a wedding gift for Noorita. I also made some cupcakes for the wedding reception. All chocolate moist cake.

29/1/11 Selamat Bertunang Mastura

2011-01-29T16:06:00.000-08:00

Looks soft and sweet...

16/1/2011 Happy Birthday anakku Muhammad Aqlan

2011-01-16T15:47:00.000-08:00

Yesterday we celebrate 3 birthdays for the month for Kamarul (my brother in-law), Muhammad Aqil (my niece) and Muhammad Aqlan (my son).
Happy Birthday guys...

7/1/11-9/1/11 4th Malaysia Chocolate Fair

2011-01-10T07:00:00.000-08:00

1st attempt to join 4th Malaysia Chocolate Fair and present my product.

Chocolate lollipop, chocolate oreo and praline with filling.

A chess set made of chocolates.

and a swan with golden eggs.

1st attempt to join 4th Malaysia Chocolate Fair and present my product.

31st Dec 2010 - Happy New Year to ALL

2010-12-31T05:13:00.000-08:00

Happy New Year....

A lot of activities this month... Hoping for better future next year..

1st activity next year...See me at Malaysia Chocolate Fair at Mid Valley on 7/1/2011 - 9/1/2011.

These are some of my activities this month.

Chocolate boxes full of chocolates for Riaza.

Birthday cake for Thulasi.

Christmas log for Tina and friends.

A birthday cake for Lini... This is really wonderful. I got the chance to use my skill. I even make a chocolate masquerade mask but unfortunately it got broken and replaced with the artificial mask.

Birthday party for my youngest daughter Syahirah 19/12/2010.

Dadih.

Swan cream puff.

Grill baby lobster with white cheese sauce. Yummy!

Strawberry girl red velvet cake.

Novermber - Try out a lot of new things...

2010-12-07T06:54:00.000-08:00

Well when I am bored I try out these... Trifle any one?

The festive Raya Qurban is just round the corner, here is what I learn to make from my friends.. ketupat palas & sushi.

October - IWK Karnival

2010-12-07T06:35:00.000-08:00

It was rainy but I had a lot of fun during the sport carnival... I opened up a booth and sold these among other foods. Dadih (Jelly) & cheesy wedges.

7/11/2010 Roti Canai for breakfast

2010-11-06T18:51:00.000-07:00

Today I use my marble table to make Roti Canai...

02/10/10 Nasi Mandy + Kerabu Sotong

2010-10-02T04:45:00.000-07:00

Today I made a special meal (Nasi Mandy). The spices comes from middle east. You can eat the rice on its own. Really lovely.

September 2010 activity

2010-10-01T06:57:00.000-07:00

Hello, hello friends...I have been very busy for the last 2 month. This are some of the activity I manage to record for the last 2 month...I will share with you later if I repeat making some of the good dishes.

Rose garden cup cakes. The roses are hand made. I use the recipe which uses gelatine latex. The fondant is also home made which I use Chef asma recipe. Both recipes is available in this blog.

Chocolate moist cake for Pn Rozi's daughter. Princess Ariel (Little mermaid) sitting in the shell.

The sesame street theme, smiley and rainbow cupcake also for Pn Rozi's daughter. Thank you Pn Rozi... it has been a long time not decorating any cupcakes. I hope your daughter likes it.

23/7/2010 Kebaya Cake and chocolate basket

2010-07-27T14:28:00.000-07:00

This is my 1st trial of making embroidery kebaya dress cake for my nephew. I use the following tools to make the patchwork. (mentang2 baru balik dari Bukit Tinggi cubalah sulam tampal...he he he)

He also wanted basket of chocolates. I made with various flavours green mint, rose strawbwrry peanut butter, lavendar fan, peanut butter shell, marble cheese bar and plain chocolate mosque.

9/7/2010 Barbie princess and castle

2010-07-27T14:09:00.000-07:00

Hi, now that I'm free I can update my blog.
This chocolate moist cake is for my dear friend Farah Baini.

7/6/2010 Chef Amer's book launching, butterfly cookies,Norrizan Bakers & Blueberry cheese cake

2010-06-08T06:49:00.000-07:00

This is a blueberry cheese cake for a dear friend Evany.

This is what I do during my off time and light days. Go to classes on Sunday. Me and my sifu Kak Norrizan from Norrizan Bakers.

During heavy time... This is what happen. Actually these cookies are for my hubby's colleague.

I particularly like the blue & white batik design.

The following is an invitation to Chef Amer's book Launching. Chocolates, Chocolates, Chocolate.

The chef who made the white chocolate candle. Pretty cool yeah.

Chocolate Roses in pastry Basket.

Ta daaaa.... Chef Amer and his fans.

Lots of activity in May

2010-05-17T05:24:00.000-07:00

Hi All... This month is a very busy month. I put all my activities in here. Hope you enjoy them.

Simple fondant cake. I made this dummy cake when I went for a training at Norrizan Bakery. There is more to come. I use them for my home decorations.

Cookies for teachers day. Can also be use as a door gift.

More cookies made for CT Rahayu.

Running out of idea. Air Asia came to my mind. So I just draw it on my cookies.

This is blueberry cheese cake for Salmiah. Looks very tempting.

Small bee for a new friend Ainey.

More cookies....

This is also for Ainey. She wants something that looks sweet for her wedding.

Cookies for snack. Actually it is sample for Raya cookies.

Cake for my new friend Evany.

Cookies for Raya.

Mocha cookies.

Pandan Pecan.

True love. For Raya I will change the shape to oval.

Strawberry Love cookies.

I learn how to make macaroon from Nomie....

I helped Nomie with the red macaroon. Oh Yummy & Chewy.

The gang who loves baking and decorations of hampers.

Hampers anyone?

3/4/2010 Chocolate kek for Ruhana

2010-04-03T22:50:00.001-07:00

Happy Birthday Danish Danial.

3/4/10 Nasi Briyani with Chef Amer

2010-04-03T22:39:00.000-07:00

Surely those who have tasted the Briyani Dum Rice knows how it taste. Well I even enjoy making it. It's Briyani Dum, Jelatah, Ayam Masak Merah, Dalca & Mutton Briyani.

9/3/10 Launching 1nita at Time Square

2010-04-03T22:03:00.000-07:00

There is always a first time for everyone. Well this is my 1st launching of my own chocolate "SuzzChocs". Happy viewing.

Ang these lollipop chocolates sold out.

Chocolate boxes are a bit expensive. Non were sold.

25/2/10 Cake tower and Ben 10 for Salmiah

2010-04-03T08:51:00.000-07:00

I just came back from Jakarta during CNY and bought a cake mould with stairs. I tried this mould for a dear friend's brother and his nephew. The tower cake is chocolate cake and the Ben 10 is blueberry cheese cake.

7/3/10 Chocolates with Chef Amer

2010-04-02T16:26:00.000-07:00

Hi dear friends, it seems a long time I have not updated my blog. Actually... it is just a month...a very busy month. Well I have been visiting Jakarta & Padang, went for some cooking classes and launching my product... SuzzChocs. Here I attended the Advance Chocolate Making by Berita Publishing conducted by Chef Amer.

Love chocolate box with chocolates in it. Chocolates bites & Chocolate rose bud.

The chocolate team. Chocolate rose bud with plastic stem.

White chocolate fondant rose with plastic stem. Chef Amer posing with his chocolate rose.

7/2/10 Factory visit (chocolate & mould)

2010-02-09T05:31:00.000-08:00

We oraganised a trip to Dezzaris and CMR. Here are some photo to share. Not much varity of mould available but I just bought the chocolate boxes and kindabueno. Refer to the gold chocolate post.

On the left is "tepak sirih". See http://busanabridal.wordpress.com/2009/03/02/hello-world/

to know more on tepak sirih (an offering). I love the egg chocolate but I could not get the mould here.

6/2/10 Sugar cookies

2010-02-09T05:13:00.000-08:00

Just for fun. I went to a sugar cookies class at sugarflour Bangi. Really out of idea, then. But it turn put well. I like the glossy looks of these cookies. Here the royal icing uses meringue powder and does not require you to bake (drying) after decorating it.

I use fondant for the bear and pink gown. To paste fondant just brush a bit of water onto the fondant and paste on the cookies. Do not brush water on top of cookies as this will make the cookies turn soggy.

My Chef Shaharudin:

8/2/10 Gold, gold, gold cashewnut chocolates

2010-02-09T04:46:00.000-08:00

Happy Chinese New Year to all. Here some of the chocolates I made. I hope you guys like it. It is cashewnut chocolates... Emmm yummy.....

9/1/2010 Malaysia Chocolate Fair at Mid Valley

2010-01-17T08:46:00.000-08:00

Last weekend I went to Chocolate Fair in Mid Valley. I am happy to meet Chef Jean Marc Bernelin personally and also some of my friends who have the same passion of chocolate and baking with me. I bought some of the chocolate and saw how pictures can be printed on a chocolates. Really wonderful.

I have bought some chocolates.

17/01/2010 Chocolate Hazellnut Nestum

2010-01-17T08:19:00.000-08:00

Hi All,

I hope it is not too late to wish you all a Happy New Year. Well, for this new season, inspired by Chef Jean Marc Bernelin I have created a new chocolate recipe using nestum/cereals. I made them into bars and lollipop chocolate. The recipe follows below. Hope you guys enjoy it.

Just basic recipe, you can actually change the ingrediant with the same ratio. I baked the nestum/cereal until light brown for about 5 to 10 minutes and let it cool to retain crisp.

200gm chocolated (melted and tempered) add and mix well with

20gm hazelnut or peanut butter. lastly add

10gm nestum or cereal.

25/12/09 - Happy 9th birthday Dzakwan (transformers)

2009-12-25T03:39:00.000-08:00

This couldbe the last cake for the year.

21/12/09 Christmas log for Tina.

2009-12-21T06:54:00.000-08:00

Christmas log for Tina.

10/12/09 New Moon Choxolate Moist Cake for Nasha

2009-12-20T00:51:00.000-08:00

New Moon Chocolate Moist Cake for Nasha.

11/12/09 Oreo marble buttercake with fresh flowers

2009-12-11T18:24:00.000-08:00

Yoyo's friend request.

15/12/09 Gold line butterfliy cookies for Mas

2009-12-11T18:21:00.000-08:00

Special wedding door gift butterfly cookies with gold line color.

28/11/2009 Chocolate cuppies with simple decorations

2009-12-11T18:17:00.001-08:00

Chocolate cppies with simple decorations for my hubby's friend.

27/11/09 Chocolate moist for Mummy

2009-12-11T15:44:00.000-08:00

Chococlate moist cake with chocolate roses for mummy's friend.

26/11/09 Selamat Hari Raya Haji for Ija

2009-12-11T15:39:00.000-08:00

Selamat Hari Raya Aidil Adha chocolate moist cupcakes for Ija's friend.

25/11/09 Gold Theme cup cake for Azrita

2009-12-11T15:34:00.000-08:00

Gold Theme chocolate moist cup cake for Azrita's sister.

17/11/09 Jamuan Kelas 4 Alpha 2009

2009-11-18T03:46:00.000-08:00

Cake for school class.

12/11/09 - Chocolate Crispy Bar

2009-11-17T16:42:00.000-08:00

Children loves Chocolate Crispy Bar. I have to make about 80 of them for my children to celebrate last day of school .

8/11/09 Butterfly cookies for Mas

2009-11-08T20:59:00.001-08:00

Additional order. Butterfly cookies for Mas.

8/11/09 Chocolate cake for Cikgu Sue

2009-11-07T08:17:00.000-08:00

Today 1 made 6 recipes of the last chocolate cake for Cikgu Sue. Huge cake 14X25. The decorations are all chocolate. Happy viewing.

5/11/09 Frog Prince Cake & Frog chocolate for Azzura

2009-11-05T21:21:00.001-08:00

Theme frog. Frog coloured white chocolate for my friends & frog cake.

Recipe below.

Kek coklat tanpa butter dari fendi75@myresipi.com

Bahan-bahan ( saiz 20 cm )
• 2 biji telur
• 1 cawan minyak masak (Suzi guna butter cair gantikan minyak)
• 1 cawan gula pasir
• 1 cawan gula perang
• Bahan A
• 1 sudu kecil vanila
• 1 1/2 cawan susu segar perisa coklat
• 1/2 cawan air campur dgn 2 sudu kecil nescafe. (Suzi omit this line totally)
• Bahan B
• 2 sudu kecil sodium bicarbonate
• 1 sudu kecil baking powder
• 1/2 cawan serbuk koko
• 2 cawan tepung gandum
• ==============================
• ** Topping **
• 1/2 cawan koko van hauten
• 1/2 cawan susu pekat
• 1 sudu besar minyak masak
Cara-cara
1. Pukul telur hingga kembang
2. Masukkan gula dan pukul lagi
3. Kemudian masukkan minyak masak
4. Ayak semua bahan B dan masukkan sedikit demi sedikit ke dalam telur tadi berselang seli dengan bahan A. Gaul sehingga sebati.
5. Bakar pada suhu 170 degree selama 1 jam atau sehingga masak
6. Untuk toppingnya.. masukkan semua bahan-bahan ke dalam periuk, dengan api kecik panaskan sampai nampak dah ok...taruk je atas kek yg dah sejuk

I use this recipe 3 times and heres a note for those who would want to try this cake. Make sure that you fill the cake mould 3/4 of the size of the mould. Otherwise the cake does not rise so well.

6/11/2009 Butterfliy cookies for Mas

2009-11-05T21:15:00.001-08:00

Happy viewing.

3/11/09 Chocolate cake for Azreen

2009-11-05T21:12:00.000-08:00

Happy viewing...

3/11/09 Chocolate from Magnetic mould

2009-11-05T21:03:00.000-08:00

I bought a few magnetic mould and wanted to try out these mould. I made this chocolate from converture chococlate and use some edible transfer for decorations.

23/10/2009 - Happy Birthday Kesuma, Kasturi & Kak Misleha

2009-10-22T21:48:00.000-07:00

I had so much fun yesterday with all my friends celebrating their birthday at one of the restorant at Pandan Jaya. I brought a cake for them. I combined all that I have learned from Tan See Fong, Mr Haw and LKM to decorate this cake.
Unbelievably easy to make chocolate corals.

16/10/09 - Marble Cheese Cake & Chocolate moist cake for Salmiah

2009-10-18T06:22:00.000-07:00

Playing with my air brush again. With very little time to decorate cake I use my airbrush to decorate these cake. My edible printer was not working so I ordered the edible image.

19/10/09.... Salmiah's granddaughter's cake was tempered last Friday (16/10/09). I have to fixed it with strawberry. Then salmiah told me today after sending the other cake, the pink cake icing falls again. So Salmiah added the decoration with wafer rolls and smarties and it turn out very-very grand and beautiful.

14/10/2009 - Chocolate moist Ben10 figure & children's day cupcake

2009-10-14T20:58:00.000-07:00

Hi... Suddenly I got 4 cakes to bake... I don't even have time to decorate. The chocolate cake is for my daughter's friend. She ordered chocolate moist and plain chocolate marble cake. I think they love the marble cake because this is a repeat order in the last 2 weeks.

Just a few days ago my daughter told me that the school is celebrating children's day. So I told her I will make cup cake for your class. So here's a very simple rainbow colored cupcakes.

10/10/09-11/10/09 Flower Decoration with Tan See Fong

2009-10-11T21:53:00.000-07:00

Hi All....
Tired... that how I feel now... I went to 2 days class conducted by Tan See Fong. I wanted to learn how to make more flowers using my nozzle for so long. I realised I need a lot more practice in doing cake decoration. Tan See Fong has shown me how easy to decorate a cake once you have master it.
Here some of the photo I took during the class.

Master Tan See Fong's cake.

Finally... my cake... Oh well I really need a lot of practice.

30/9/09 - Happy Birthday Ravi & IT Dept Open House

2009-09-30T22:50:00.001-07:00

Happy Belated Birhday Ravi. I made Superman Cheese Cake just for him. Everyone enjoyed this cheese cake.

At the same time we celebrated Hari Raya and invited all our friends to IT open house. Here are some o the IT staff who organised the open day. We decided to have port-luck.

We wanted to make something different so I had an opening ceremony of my new gadget of chocolate fountain. My colleague Azura brought srawberry all the way from Cameron Highland. The strawberry is so huge and lovely. We could cut each strawberry into 6 pieces. The strawberry was like 1.5" X 2" size. She also bought some apple to go with the melting chocolate. I bought some munchy's wafer. I totally forgot to bring a lot of thing i.e. cake stand & fork for the chocolate dip. I should have also brought my bahulu at home to dip into the melting chocolate.

Other than the lovely fountain, I also brought bahulu gulong, kek lapis, sarang burung biscuit and decorated square london almond.

27/9/09 Baulu Kukus & kek untuk beraya

2009-09-27T08:37:00.000-07:00

My children is inviting friend home and made these simple decorated cakes for home. Sponge chocolate cake with conrnflakes and baulu gulung.

Baulu Kukus (Nona Yatie)

200 gm. cold egg white

1/4 tsp. salt

1/2 Tbsp. Ovalette

30 ml. water

100 gm. sugar

100 gm. flour

20 gm. milk powder

30 gm. cornoil or melted butter

1/2 tsp. chocolate paste

Strawberry jam for spreading

Method:

(1) Whisk all the incredients together except cornoil and chocolate paste. Whisk till thick and fluffy.

(2) Pour in cornoil and mix till combine.

(3) Scoop out 1/3 cup of batter and stir in chocolate paste.

(4) Pour the plain batter into a lined 10" sq. tray. Drop dollop of chocolate batter on top of the plain batter and then use a chopstick to swirl to create a marble design.

(5) Steam over high heat for 15 mins. or till cooked. Place swiss roll onto a sheet of plastic.

(6) Spread strawberry jam on the swiss roll when it's more than warm. Then roll it up quickly and then leave it in the fridge to chill.

(7) Slice and serve.

25/9/09 Cup Cakes Red Theme with Strawberry Tart

2009-09-24T23:24:00.000-07:00

It has been a long time since I last make a decorated cup cakes with fondant. This is Aishah Nor's (my youngest sister) friend request. The theme is red so everything red. I also make strawbwrry tart for her. Hopefully she likes it. I'll put up the recipe once I'm back home.

20/9/09 -Juadah Raya di rumah

2009-09-22T21:24:00.001-07:00

This is what's left in my fridge for Raya. Kek lapis & agar2 gulung. Agar2 gulung has crystalise on the outside but still soft inside with multy flavour of pandan, orange, manggo anf straberry. This raya I made a lot of kek lapis buluh betung for my friends.

20/9/09 Selamat Hari Raya from me and family

2009-09-22T21:18:00.000-07:00

This year the team is Green . I wish you all a joyous Hari Raya & maaf zahir batin. I did't realise how much weight I have put on until I see this picture.

18/9/09 - Hari Raya Cake for Pn Maria

2009-09-22T21:10:00.000-07:00

Selamat Hari Raya. These are the 3 decorated cake for Pn Maria. Ada tak ala2 Tan See Fong's decorations. Decorations made easy with chocolates. I also make 13 steam chocolate cake for the rest of my friends, neighbours and my mom.

10/9/09 Cookies and cakes for Pn Rozi

2009-09-14T21:47:00.001-07:00

More cookies and cakes coming up for these festive season. Here is a batch ordered by Pn Rozi. I am really sorry for the mistake I've made. Pn Rozi actually asked for steam chocolate cake not moist chocolate cake. Anyway, thinking that it was for her daughter's birthday, I made the following.

Very special chocolate cake. The chocolate moist cake is top first with fresh cream and poured with ganache. The chcolcote flowers are hand made. Very2 easy. Just melt the cooking chocolate let it cool a little while so that it is thinker then add glukos and stir with spoon. When you stir the batter it becomes curdle and then you can kneed them into dough and make what ever you want with it.

29/8/09 Wilton East Meet West & Hubby's Birthday

2009-09-06T21:54:00.000-07:00

During fasting month, I manage to slot 1 cake demo program into my busy schedule. I am happy to join this very educational cake demo. Thanks to kesuma who invited me to join this program.

Decorated cakes by Rosalind Chan

Decorated chocolates used for decorating by Alex Tan See Fong.

Alex Tan See Fong work of art each cake took him about 10 minutes to decorate. I am really amazed with his work.

On the same day.... My son reminded me, it's my hubby's birthday. I rushed home and make Pulut Kuning castle.

1/9/2009 - London Almond Cookies & Bird Nest Cookies

2009-09-06T21:18:00.000-07:00

This fasting month is the busiest month. For raya I am intoducing london almond biscuit with decorated chocolate other tham my usual products steam fruit cakes and layered cake.

I also make bird nest biscuits for Raya.

Resepi:

Resepi Biskut Sarang Burung:

salutan kacang.

Racik memanjang kacang tanah yang dah dibuang kulit yang putih. Ni ada jual di kedai2 yang jenis besar tu.

putih telur.

Dough

2 buttercup

1 cawan icing sugar/brown sugar. Suzi guna icing sugar sebab warnanya akan nampak garing baru tau dia dah masak. Kalau pakai brown sugar dia nampak garing tak kadang2 dalam tak masak.

2 kuning telur

tepung self raising flour.

1 sudu kecil vanilla essence/vanilla powder

1 sudu kecil emplex (optional - kalau nak rangup biskut tu)

jam jenis jelly (Suzi pakai tap taste raspberry)

chopstick/sudu.

Caranya:

Pukul butter cup & icing sugar hingga kembang + kuning telur & pukul lagi + vanilla. Tepung dimasukkan sedikit sedikit sampai jadi dough lembut. Jangan keras sangat janji boleh bulatkan dah ok.

Pukul/kocak sedikit putih telur. Ambil dough sebesar ibu jari (Suzi timbang 10gm each). celup dalam putin telur. leperkan sikit & roll keliling dough tadi pada kacang racik. Letak dalam dulang pembakar sampai habis. Bakar dalam oven macam biskut biasa. Bila dah masuk dalam oven dalam 3-5 minit keluarkan/Masa ni dough baru nak naik. Buat lubang (cucuk) di tengah dough dengan chopstik atau tangkai sudu. Masukkan dalam oven semula & bakar hingga masak. Sejukkan. ambil sedikit jan dengan belakang sudu & masukkan ke dalam lubang pada biskut tu. Dah siap simpan dalam bekas kedap udara.

17/8/09 Chocolates for Raya

2009-08-17T08:10:00.000-07:00

Here are some of my chocolate products for Raya. Email me to findout the prices. 10% discount on items more than 10 boxes. Each box contains 16 cavities except for "Masjid" which size does not fit the cavities and would have 12 cavities in the box. See below for details:

Mint filling

Strawberry filling

Apple filling

Crispy Chocolate bar @RM2.00 per piece.

Mecadamia nuts

Mocha filling.

Cashewnut

Peanut butter lollipop

Orange filling.

Masjid with almond

& this is a special limited edition of Mocha & cheese layer chocolate.

4/8/09 Flower Bouquet

2009-08-04T08:39:00.000-07:00

I just made these bouquet requested by a friend who is a teacher. She only request for 14 bouquet. It took me 3 days to complete it as I was doing it part-time. 1st day for baking, 2nd day for decorations and the last day for baking. Oh well ... this is the result.

1/8/09 - Chocolates for everyone & anytime

2009-08-01T06:08:00.000-07:00

I made these for a photography session and it turns out to be hot selling stuff...converture chocolates from LKM. Believe me you should try it. Here is the photo I have taken before it is sold out.

28/7/09-29/7/09 Lembaga Koko Malaysia

2009-07-30T08:30:00.000-07:00

Finally.... I've got a chance to join LKM. I am so grateful to all that make it possible for me to join this training. Namely En Khairul, Tuan Haji Bakri, En Karim, Pn Maizatul and En Sazmi. I love this class as it gave me the exposure to cocoa products. Enjoy the view.

En Kharirul (Chef at work) The early birds. 1st day I was so excited that I reaches LKM at 7 am...

Oh BTW we got a chance to be in TV on 25/10/09 Inspirasi Koko @11am TV2. You can view me in Inspirasi Koko.

Some of the product we made & package them nicely ready for the market.

This is not done in LKM. I tried my new "Ketupat mold". The result is too small.

25/7/09 Chocolate Training at Ryverra

2009-07-30T08:15:00.000-07:00

My advise if you love things that you do, never stop learning... I love chocolate and started with my 1st class with Dr Rahimah (Mas Des Fontaine) easy way of tempering chocolate using simple utensil in your kitchen (seeding technique & ice cool technique). Then I went to Ryverra (Strawchocz) which teaches us the marble tempering technique. Here are some of the pictures taken.

En Radzi the teacher.

09/7/09 Kek for Hartini

2009-07-09T22:19:00.000-07:00

Yesterday I baked a sponge kek for Hartini. The sponge cake turn out quite big so I did not cut it into layers. I decorated it with Swiss Meringue Butter icing which turn out to be a bit soft. So I have adjusted it by adding krimwell. Resepi below:

Ingredient:

1/2 cup (4 oz) of egg whites

1 cup (8 oz) of granulated sugar

1 1/2 (12 oz) cup butter 1 tsp of flavoring (I use 1/2 tsp vannila, 1/2 tsp almond & a bit of lemon oil)

Put eggs and sugar in your mixing bowl and beat with whisk until well combined. Put bowl over a hot bath on stove top and KEEP mixing until mixture is no longer grainy to the touch (aprox 3 min). When that's done, take bowl to mixer using the balloon whisk on medium speed for 4 min. Replace ballon whisk for paddle. Slowly add your room temp butter in pieces and mix until smooth. Now add your extracts and (color optional-pref gel). You will notice it curd a bit aprox. 3 min into mixing, keep it on medium for another 3-4 min and it will be smooth & silky. Don't get impatient it will turn out so good!

5/7/09 Cookies for Outreach Charity Walk

2009-07-05T03:06:00.000-07:00

I made these cookies yesterday for Outreach Charity Walk at Ampang Hilir. There are made into 2 flavours chocolate and plain butter cookies.

2/7/09 Chocolate butter cake with blueberry filling for K.Nas

2009-07-02T23:19:00.000-07:00

There you go Green team. It is actually chocolate butter cake with blueberry filing. Kek tunang for K.Nas.

30/6/09 Blueberry chocolate turtle cake

2009-06-30T22:28:00.001-07:00

Today 1/7/09 is my dearest friend Anim's birthday and I made this turtle cake for her. The turtle shell is made of chocolates. Hope she enjoys it.

Kasturi, Kesuma, Ena, Lynn Sham, K.Mis, Anim...gather2 di Nelayan Tasik Titiwangsa.

Chef Tania's Butter cake.

Ingredient:
6 whole eggs
2 egg yolk
230gm sugar
230gm self raising flour (or sifted flour + 1tspt baking powder)
1 tbspsm ovalette
250gm butter
1tsp vanilla
2 tbsp cocoa (I added this. It is not in the original recipe)
1 tbsp chocolate emulco. (I added this. It is not in the original recipe)

double boil butter till melted. Mis all the other ingredient into 1 bowl and beat them all at once untill fluffy about 10-15 minutes. Then add in melted butter and mix well. Bake with 175C for 45 minutes. Test the cake.

28/6/09 Chocolate from Mama Zieza to Mama Fami

2009-06-28T08:04:00.000-07:00

I have got very special request from Mama Zieza to send a belated present to Mama Fami...

This package contains strawberry choklate with hazelnut paste filling, munchy coated chocolates and munchy coated with peanutbutter chocolates.

I hope Mama Fami likes it.

Happy Belated Birthday Mama Fami.

20/6/09 strawberry tart

2009-06-21T06:00:00.000-07:00

Iuse the following recipe but I added strawberry paste & colour to the dough. I use ready made strawberry jam tart from Yummie for filling.

TAT GULUNG
Sumber : Hanieliza

Bahan
60 gm butter
190 gm majerin
70 gm gula halus
1 biji kuning telur
1 s/k esen vanilla
350 gm tepung gandum
50 gm tepung jagung

Jem Nenas..boleh dibeli dikedai bahan kueh/kek
atau..
1 biji nenas ] blend dan masak sampai pekat baru + gula
1/2 cawan air ]
1 cawan gula
Bahan Glaze/pengilat
2 kuning telur
2 s/kecil air
pewarna kuning

Cara.
1. Gaulkan butter,majerin dan gula supaya rata.
2. Masukkan kuning telur dan esen vanilla dan gaul sehingga rata.
3. Masukkan tepung gandum dan tepung jagung yg telah diayakkan.
4. Gaulkan sehingga rata dan sebati.
5. Gunakan acuan Nestar dan pamkan adunan.
6. Kepalkan jem nenas sebesar biji kurma.
7. Letakkanjem nenas diatas adunan dan gulungkan.
8. Masukkan adunan biskut dalam acuan kertas.
9. Sapukan dengan bahan glaze tadi.
10. Bakar dalam oven suhu 180'C sehingga kuning keemasan atau masak
dalam 20 minit.

11. Bila telah masak, sejukkan dan simpan dalam bekas kedap udara.
Kalau kak liza rajin dan ada pembantu/kawan. .kak liza selalu buat kueh ni..
kalau rasa macam nak cepat jer.. kak liza buat saperti ini..masukkan bahan
adunan dalam acuan bunga dahlia/bunga cina tu dan pamkan dlm acuan kertas..
tekan tengah sikit.. pastu kak liza mmasukkan jem nenas dalam beg
pelastik kecil dan lubangkan hujung bucu.. pamkan jem kedalam adunan
bunga dahlia tadi..
bakar sehingga kuning keemasan..[15 - 20 minit gak]. cara ni memang
cepat..dan ada kelainan dari biskut tat yg selalu disajikan dirumah
orang lain.. tat dahlia sebelum dibakar
tat dahlia setelah dibakar

JEM NENAS [hanieliza]

1 biji nenas muda [yg kulit hijau tu]
kupaskan kulit dan buangkan mata...pastu racikkan semua nenas tu kecik
sikit. [batang tengah pun pun amik..jangan buang..rugi wooo]
Masukkan dalam blender..+ 1/2 cawan air..kisarkan [JANGAN TAPIS selepas kisar]
Masukkan dalam kuali [kalu boleh gunakan non-stik wok/kuali..kalau tak
der..p beli kat COSWAYker..kat GIANT ker..K4 KER..]
Panaskan [masakkan] sehingga agak pekat.
Masukkan 1/2 cawan gula..tambah 1 s/b gula kalau nak manis sikit tapi
kak liza rasa dah okey dah tu..
Pastu kacaulah..jangan tinggal sebab dia akan hangus oleh kerana ada gula..
kak liza tidak bubuh pewarna kuning..nanti jem tu lebam..dan juga apa
asam limau sebab nenas tu kak liza amik airnya..dah cukup masam
dah..original masam sebab nenas tu kan nenas muda..
kacau sehingga agak pekat dari jem nenas yg kita beli [dalam botol tu]..
so bila nak gunakan masukkan dalam pelastik saiz 5' x 7' tu..
aduhai panjangnye bab jem ni..

Cara membuat tart gulung
1. Bulatkan jem nenas dan ketepikan dalam pinggan [tujuannya untuk
mengelakkan tangan berlengas nanti]
2. Pamkan doh. Terbalikkan bahagian bunga jalur tart itu ke bahagian bawah.
3. Letakkan inti jem yg telah dibulatkan dan gulungkan. Potong
bahagian yg berlebihan.
4. Susunkan dalam loyang dan sapukan kuning telur. Bakar sehingga
kuning keemasan.
5. Siap untuk dihidangkan

20/6/09 London Almond & Chocolate Munchy

2009-06-21T05:47:00.000-07:00

I tried to make new look of London Almond cookies and tried to make Chocolate Munchy.
It is very easy to make chocolate munchies. All you have to have is sqaure wafer munchy biscuit, melted chocolate and chocolate embosser plastic shown below. Just dip the munchy into the chocolate with a fork and place them gently on the emboss plastic. Try to use the same technic as normal chocolate to let the air out.

Below is London Almond.

I use Suria recipe for london almond.

London Almond sumbangan Sifu Suria RN

250g butter
1 cup icing sugar
1 cup serbuk almond ( kisar punya)
1 cup tepung jagong
1/2 cup tepung beras
1 sudu kecil emplex
Tepung gandum guna sampai boleh uli doh tu, lebih kurang 2+ cup lah. saya guna measuring cup standard ni kat bake with yen ada jual cup ni.
Almond kena goreng dulu ( sangai ke orang biasa cakap, tanpa minyak tu), saya biasa masuk aja dlm oven dalam 10 min, jgn hangus pulak nanti tak sedap.

Bulat2kan letak almond sebiji(setengah biji tak jadi nya), susun banyak2 dalam loyang bakar dalam oven. Lapik loyang dgn kertas
daripada sapu marjerin, senang nak angkat tak pecah kuih. As usual salut dgn choc. choc murah boleh + coco butter nak cairkan choc, tak pun guna choc mahal, nama dia lebih kurang morangue glance ke, satu bar kat bake with yen tu cost 25+++ tapi hasil cantik, berkilat. Kuih ni kembang sikit so jgn buat besar2, bagi comel2 muat isi satu biji almond tu dahlah. Adunan jgn keras sangat, nanti tak boleh bentukkan bentuk bujur tu.

18/6/09 Plain Chocolate Butter Cookies for CT Rahayu

2009-06-18T15:43:00.000-07:00

Very nice plain chocolate butter cookies. I use this resepi but I nees to adjust the dough by rubbing more butter as it is too dry. Recipe below.

Recipe Peni Respati
Buku: Kue Kering Hias, AgroMedia Pustaka, 2006

Kue Kering Cokelat (Chocolate Cookies)

Bahan-bahannya:
750gm tepung rendah protein (Saya guna 500gm tepung ajer bila saya verify dengan buku resepi lain)
300gm mentega/margerine/campur 1:1
200gm gula icing
1 telur (whole egg) + 1 kuning telur
1 sdm tepung jagung
1 sdm tepung susu full cream
50gm koko

Cara:
Pukul mentega & gula sampai sebati ajer. jangan pukul kembang. masukkan telur dan kacau guna spatula.
Dicampurkan semua bahan-bahan kering (tepung, koko, tepung susu, tepung jagung).
Masukkan kedalam adunan mentega sedikit sedikit dan kacau dengan spatula sehingga menjadi doh. (Masa ni Suzi tengok dia berderai susah nak jadi doh, jadi saya tambahkan butter setiap kali saya ambil sedikit untuk terap)
Bakar dalam ketuhar 150 C selama 20 minit. (Saya bakar 30 minit.)

14/6/09 Trying out chocolates

2009-06-14T15:01:00.000-07:00

While waiting for my friend & prepare for school starts tomorrow, I try out some more chocolates with variety of flavour, different brand chocolate, various filling inti & looks. Orchid kuning tu warnanya dari kunyit serbuk. Yang kipas tu dark chocolate colatta & lavendar kering. Yang square tu colatta milk chocolate + peanut butter & almond nibs. Strawberry selbourn strawberry, swirl selbourn blueberry, daun hijau colatta white chocolate & mint candy flavour.

10/6/2009 Trying out new Chocolate mould

2009-06-10T06:43:00.000-07:00

I was just trying out the chocolate mould I've got from Jakarta... Most Of my friends loves the sponge bob chocolate. It is so obvious that the chocolate sweat out when I took out from the fridge. Well better luck next time with more practise. I use the Dark Colatta Compound which taste semi sweet but the children would love the milk chocolate. & I use selbourn white chocolate to make all the colourfull chocolate.

5/6/09 Kek Choklat Kukus cawan for Kak Nas & cookies for Siti Rahayu

2009-06-10T06:27:00.000-07:00

I made these cookies for Siti but this cookies are plain butter chocolate cookies. Taste nice & melt in the mouth. I use the same recipe but omitted the gound almond. My children help me decorating some of the cookies & packing them.

While decorating cookies I steamed chocolate moist cake (kek kukus roha) for Kak Nas. I could not find the casing. Luckily Kak Nas bought the casing for me. I use my new steammer gadget which I have bought all the way from Jakarta.

24/5/09 Brownies and cookies for Cikgu Sue

2009-05-24T23:08:00.000-07:00

Yesterday I made brownies and 1st time packing in 190 small casing. She also requested 20 fancy cookies for 29/5/09 teachers day celebration. I made all with extra for my daughter as well.

CHEWY GOOEY YUMMY BROWNIES (Anim)

250g butter - potong kecik
400g chocolate - potong kecik

6 eggs
340g brown sugar (I only put in 250gm brown sugar)
2tsp esen vanilla
20g chocolate emulco

80g tepung gandum
60g cocoa powder
140g kacang walnut/pecan/ almond/macadamia (optional)-toastkan

1. Panaskan oven suhu 160C. Sediakan dan alas tray 11X11.
2. Double boil butter dan chocolate hingga cair, ketepikan biar suam sikit.
3. Masukkan telur, gula, esen dan chocolate emulco dalam satu mangkuk, guna hand whisk , kacau hingga gula cair.
4. Tuang adunan butter dan coklat tadi kedalam mangkuk dan gaul rata.
5. Ayak tepung gandum dan cocoa powder, jika bubuh kacang, masukkan dan gaul. Tuang tepung kedalam mangkuk diatas, gaul hingga rata.
Jangan gaul terlalu lama.
6. Tuang dalam tray dan bakar 160C/50 minit-1jam (bergantung pd oven).
7. Bila masak, biarkan dalam tray hingga sejuk. Lebih sedap kalau disimpan semalaman.
8. Sedap dimakan sama ada begitu shj atau bubuh ganache atau dgn icecream atau dgn sos kastad.

23/5/09 Chocolate Class

2009-05-24T22:36:00.000-07:00

I am so happy that I now knew more about chocolate. I went to Dr Rahimah chocolate class.
Here is some of the chocolate I've made in the class.

Above chocolates with ganache filling

The pink and white shell is fill with ganache and strawberry filling. The square chocolate with pattern are actually munchy wafer quoted with chocolate. The bear and flower chocolate are peanut butter chocolate.

17/5/09 More cookies for Siti Rahayu

2009-05-17T19:24:00.000-07:00

I've made these cookies for Siti Rahayu yesterday. She wanted cookies without stick. The cookies are then packed in clear plastics. I use another recipe for the cookies i.e the famous badam intan.

The italic writting is the changes I've made to the recipe.

Biskut Suji Badam Kak Intan (Yang Suzi ubah suai)

Bahan-bahan
1 kg tepong gandum
350 gm badam, dikisar (Suzi pakai 250gm aje sebab itu ajer yang ada)
400 gm gula halus ( gula tepong) (Suzi guna gula castor & Cuma guna 250gm aje sebab nak topping royal icing nanti)
1 sudu teh baking powder
1 sudu teh bicarbonate soda
secubit garam

2 kuning telur (Suzi tambah ini sebab nak bagi cookies tak rapuh sangat nanti cepat patah)

2 sudu besar koko (Suzi tambah ini untuk bagi perisa koko)
Minyak makan secukup nya (Suzi guna 4 cawan butter yang dijadikan minyak)

Cara-cara

Masukkan kesemua bahan dalam satu bekas kecuali minyak. Gaul rata.
Masukkan minyak sedikit sedikit hingga menjadi satu dough yg boleh diterap.
Bakar dalam oven pada suhu 170’C sehingga biskut masak.

Note: Resepi royal icing dah ada di sini.

15/5/09 Happy Teachers' Day

2009-05-14T17:58:00.000-07:00

Tomorrow 16/5/09 is Malaysia's Teachers' Day. Happy Teachers' Day to all teachers, lecturers, chefs, ustaz and ustazah... I've made these gift for my children to give to their teachers. It has cookies and jelly (agar2 gulong).

10/5/09 - Happy Mother's Day

2009-05-09T21:58:00.001-07:00

The lovely cake. A bit sweet. The next time I will reduce the amount of sugar.

My daughter Syahirah, my mom, my niece Adibah & my sister Surianor.

My naughty nephew Haziq.

Happy Mother's Day. Yesterday another baking marathon. I baked 2 blueberry butter cake and blueberry cheese tart. The square cake is for my cousin Intan and the love kek is for my dearest mom. I also baked blueberry cheese tartlet for my mom. Happy mothers day from those mother out there. I you want to try the recipe is just below the pictures. Happy baking....

Blueberry Poppy Seed Buttercake (Lynn Syam)

250 gram butter

200 gram gula castor (I would reduce the amount of sugar by 30gm -50gm)

250 tepung cake + 1 sudu kecil baking powder (ayak bersama)

4 biji telur (Grade A)

60 gram susu segar

2 sudu besar poppy seed (20gram)

1 sudu besar perasa blueberi

Cara nak buat

1. Butter, gula - dipukul sehingga kembang dan putih.

2. Masukkan telur sebiji, sebiji diselangselikan dengan tepung sehingga habis

3. Masukkan susu segar, gaul hingga rata.

4. Masukkan 2 sudu besar & perasa bluberi, gaul rata.

5. Gunakan loyang bulat 9 inci

6. Panaskan oven 170C - bakar lebih kurang 40 minit hingga masak.

BLUEBERRY CHEESE TARTS

Sugar Dough (as basis for all tart pastry)
250g butter
125g icing sugar
1 'B' egg
440g plain flour

Filling
250g Philadelphia cream cheese
60g gula caster
20g butter
1 'B' egg

Blueberry filling

1. Pukul butter dgn icing sugar sampai kembang.
2. Masukkan telur, pukul sampai sebati (well mixed).
3. Masuk tepung, gaul hingga rata.
4. Cubit sikit dan tekan dalam tart mould yang telah digris. Tekan dalam
mould dengan fork.
5.. Bakar 180C untuk 10-12 minit (3/4 masak). Keluar dan ketepikan.
6. Untuk filling, pukul cream cheese, gula dan butter sampai kembang, masuk
telur dan pukul hingga rata.Masukkan dalam piping beg.
7. Bubuh dalam 1/2 sudu kecil blueberry dalam tat shell dan pipekan cheese
keatasnya.
8. Bakar 180C dalam 5-10minit. Angkat.

7/5/09 - Happy 6th Birthday Syasya

2009-05-07T21:32:00.001-07:00

Today 8/5/09 is my niece's (Syasya) birthday. Yesterday I've made a wonderful chocolate moist cake for her. Printed for her the image of barbie princess and decorate the cake with fresh cream. Hope she loves it.

1/5/09 Orange Cornflake Butter Cake

2009-05-02T09:06:00.000-07:00

I've made this lovely cake for my 2 dearest friends. We celebrated their birthday at Kalumpang resort, Perak.

ORANGE CORNFLAKES BUTTER CAKE (Chef Tania)

250 GM BUTTER DI CAIRKAN(SCS BUTTER)
40 GM CORNFLAKES DI KISAR HALUS
220 GM TOP FLOUR DI AYAK
230 GM FINE SUGAR
9 BIJI TELOR BESAR AMBIL 7 BIJI PUTIH SAHAJA
1 SM OVALETT ATAU SPONGE GEL
2 SM SUSU MANIS
1 ST ORANGE ESSENCE
1 1/2 ST ORANGE PASTE
1 ST BAKING POWDER SATUKAN DGN TEPONG TOP DI AYAK SEKALI

CARA NYA: ALL IN ONE METHODS

SATUKAN SEMUA BAHAN BAHAN DI ATAS, KECUALI BUTTER CAIR, PUKUL DGN HIGH SPEED HINGGA KEMBANG
DAN MASUKAN BUTTER CAIR ADUK RATA, BILA MASUKAN BUTTER GUNA KAN SENDOK KAYU DI ADUK RATA JGN TERLALU LAMA, SIAP KAN ACUAN 4 PERSEGI 9 X 9 X 3 DI ALAS KERTAS DAN SAPU BUTTER KELILING.
PANASKAN OVEN DHN SUHU 180 DAN BAKAR SELAMA 45 MINS TO 1 HR....

26/4/09 Agar-agar gulong kering

2009-05-02T08:36:00.000-07:00

I made thia drid jelly using Chef Tania's recipe.

AGAR AGAR GULONG(CHEF TANIA)

BAHAN NYA

40 GM SERBUK AGAR AGAR

2 KG GULA BATU

1 KG GULA PASIR (I omitted this)

4000ML AIR

SATU KAN SEMUA BAHAN INI DI MASAK HINGGA TUA DLAM 1 JAM DENGAN API SEDERHANA. BEBERAPA WARNA DAN PERASA BOLIH GUNAKAN WARNA DAN PERASA UNTOK KONYAKU JELLY. SIAP KAN BEBERAPA LOYANG 10 X 10 MEASURING JUG SETIAP GULUNG GAN 280ML AGAR AGAR YG SUDAH MASAK SIAPKAN ALUMINIUM TRAY DAN TAPISSAN UNTOK PROCESS MEGERING. UNTOK PERASA SETIAP 1120ML YG SUDAH MASAK DI BERI 2 ST PERASA DAN WARNA SA-CUKUP NYA(UNTOK 4 LOYANG)

19/4/09 My first Chocolate

2009-04-19T06:31:00.000-07:00

Yesterday, I went to a chocolate demo at my friend's house and bring back just 5 chocolate. Not enaough for the family to taste. Today I've made my first chocolates. The rectangle dark chocolate has peanut butter filling and ground nuts, the pink and red love is just plain chocolate, the green and yellow pyramid has durian filling and the pinky rose has Macadamia nuts.

10/4/09 Chocolate moist Ben10 for Nor Hayati Azlina Alias

2009-04-09T16:34:00.000-07:00

Quite a long time I have not use my air brush on fresh cream. This time I use ben10 plague which I bought all the way from Jakarta. Simple & nice design. Oh well at least that is what it seem to me.

29/3/09 - Happy Birthday Hafiz

2009-03-30T14:51:00.000-07:00

Comelnya.... Chocolate Moist cake & cuppies as usual.

28/2/09 Fancy Jelly Marine Life & Fish for Siti Radhiah

2009-02-28T07:11:00.000-08:00

Suzi buat kek agar-agar ini untuk Siti Radhiah. Satu untuk hantaran dan satu lagi untuk majlis perkahwinan. Suzi masukkan kek pandan gulung sebagai dasar kek agar-agar ini. Setiap warna ada rasa yang berbeza. Yang putih adalah campuran santan dan perasa pandan. Yang oren perasa mangga dan yang merah jambu perasa strawberry.

I made these today for Siti Radhiah. One for wedding gift and the other for the wedding. I put pandan swiss roll as the base of the jelly. Each colour has different flavour. The white is actually a mix of coconut milk and pandan flavouring. The orange colour has a manggo flavour and the pink is strawberry flavour.

Malay

Resepi ni ambil dari buku "The Magic of Agar-agar" diterbitkan oleh Bake With Yen.

Resepi Asas Agar-agar

A (Masak Agar2)
25 gm agar2 serbuk (Suzi pakai agar2 yang bertali)
1200 ml/gm air
400gm gula (Suzi pakai gula batu semuanya)
Beberapa helai daun pandan ( Suzi tak guna ni)
(Suzi siapkan air panas untuk campuran)

B (coconut milk mixture)
Campur semua: (Suzi cuma pakai santan kotak cap ayam)
Sebahagian santan

Sebahagian susu full cream UHT

2 camca besar campuran santan -UHT Milk bagi setiap 100gm of campuran agar-agar.
1 camca besar campuran santan -UHT Milk lebih kurang 15gms

Caranya:
1. Jerang A sampai hancur. Buang daun pandan.
2. Letak campuran agar-agar di dalam “double boiler” supaya agar-agar panas dan cair sementara membuat lapisan agar-agar atau bunga agar-agar.

Note:
1. Resepi agar-agar di atas adalah resepi asas bagi semua corak agar-agar. Jikalau anda membuat banyak corak dan memerlukan lebih banyak campuran agar-agar, anda bolehlah gandakan resepi agar-agar ini mengikut berapa banyak yang anda perlukan.

2. Bagi mendapatkan warna kabut pada agar-agar tambahkan 2 camca besar campuran santan-UHT dan setitik warna bagi setiap 100gms campuran agar-agar.

3. Bagi mendapatkan warna yang jernih tambahkan 2 camca besar air panas bagi setiap 100gms campuran agar-agar. (ini bagi memsatikan kepekatan jelly adalah sama bagi semua corak).
4. Tiada campuran diperlukan bagi membuat agar-agar bunga. Ini untuk memastikan bunga itu keras dan boleh berdiri sendiri. Cuma tambah warna bagi mendapatkan warna agar-agar yagn jernih untuk bunga dan campurkan warna dengan campuran santan-UHT bagi mendapatkan warna bunga yang kabut.

5. Biarkan aje agar-agar mengeras dalam suhu biasa, tidak perlu di masukkan dalam peti sejuk sampai semua corak sudah digubah dan siap dihidangkan. Jika tidak agar-agar tidak bercantum sesame sendiri.

6. Ukuran bagi cecair di sini menggunakan berat (gm) berbanding dengan ukuran (ml) untuk memaastikan ianya tepat sebab lebih mudah ditimbang daripada dilihat ukuran pada mata kasar.

Fuh... jenuh menaip... sekarang penerangan Suzi pula.
Suzi jerang agar2 dengan gula batu tu sampai hancur. Padam api. Bila dia nak keras Suzi jerang semula. Suzi tak letak daun pandan. Tujuan Suzi supaya Suzi boleh guna perasa lain untuk setiap colour yang Suzi guna. Kebanyakkan ikan karp ada kombinasi 3 warna i.e. putih, merah, hitam atau putih, oren ,hitam. Cara membuat ikan karp.
1. Renjis/basahkan acuan plastik ikan. Ini gunanya supaya senang agar2 nak dikeluarkan.
2. ceduk dalam 50gm agar2 tadi buat warna merah atau warna oren. Campurkan perisa. Warna merah Suzi letak perisa strawberry. Warna oren Suzi letak perisa mangga. Campurkan 1 sudu besar/makan air panas/suam. Kacau sebati. Tuang sikit dalam acuan cara rambang aje. Biasanya Suzi tuang di sirip, ekor dan tengah badan atau kepala. Biar sekejap. sementara tu buat warna hitam.
3. ceduk 50gm agar2 taruh warna hitam chef master campur dengan perisa pandan yang tak berwarna (clearless) dan 1 sudu besar/makan air panas. Bila warna merah/oren macam nak beku/keras tuang warna hitam di tempat yang kita kehendaki.
4. ceduk dalam 150gm agar2 campur dengan 3 sudu makan santan kotak dan campur sedikit warna putih. Bila hitam agak nak beku/keras tuang warna putih dalm acuan. Kalau tak cukup tambah agar2 lagi sampai penuh acuan ikan tu. Masa tu Suzi tak ada fresh milk. Kalau ada tak payah guna colour putih. Susu akan memutihkannya. Kalau guna santan aje warnanya warna kabut/kabus/ cam tak putih sangatlah... . Biarkan beku. Suzi letak dalam freezer jap sebab nak cepat beku lepas tu keluarkan dari acuan kedalam loyang biskut yag telah dibasahkan terlebih dahulu.
5. Buat mata. Buat warna hitam lagi... kali ni sikit aje ceduk 1 sudu kecil agar-agar campur aje warna hitam. Guna lidi satay atau pencungkil gigi cucuk mata ikan. Lepas tu celup lidi tu dalam agar-agar warna hitam tadi dan cucuk mata ikan tu sampai dapat corak mata.

Dah jadi ikan karp.

Suzi guna 10 paket agar2 tali cap crocodile tu untuk kedua2 loyang agar-agar swiss roll tu. Bila nak letak swiss roll. Suzi jerang setengah paket agar-agar + 3 gelas air tanpa gula sebab swiss roll tu dah manis tak perlu guila lagi. Agar-agar tu pun mesti cair sikit. Suzi celup swiss roll tu dalam agar2 tawar ni dan susun dalam loyang. Biar sekejap untuk biar dia sejuk barulah tuang agar2 biasa yang dibawah ni dan hias dengan ikan2 yang dah keras tadi. Tuang agar2 biasa ni sampai had yang kita kehendaki. Lepas tu biar ajelah hingga agar-agar keras.

English

The recipe is extracted from "The Magic of Agar-agar" published by Bake With Yen.

Basic Jelly Recipe

A (Boiled jelly)
25 gm Jelly powder (I used string Jelly)
1200 ml/gm water
400gm sugar (I use rock sugar only)
A few pandan leaves ( I omitted this)
(I prepare hot water to mix with Jelly)

B (coconut milk mixture)
Mix the following together: (I use instant coconut chicken brand)
Equal amount of thick coconut milk
Equal amount of UHT Reconstituted Full Cream Milk (UHT Milk)

2 tablespoons Coconut-UHT Milk Mixture for 100gm of boiled jelly.
1 tablespoon Coconut -UHT Milk Mixture is approximately 15gms

Method
1. Boil A until dissolved. Discard pandan leaves.
2. Put the jelly mixture in a double boiler to keep the jelly hot while you make the jelly layers or the jelly flowers.

Note:
1. The jelly recipe above is the basic recipes for all the jelly designs. if you are making a lot of designs, you an double or triple the recipes according to your requirement.
2. when making the colored and opaque layer, add 2 tablespoons of coconut-UHT milk mixture and a dash of coloring for 100gms of agar2 mixture.
3. For the colored and transparent layer, add 2 tablespoons of hot water for 100gms of agar2 mixture. (the adding of hot water is to ensure the gel strength is the same for the whole design).
4. for the flowers do not add hot water or thick coconut milk as the gel strength of the agar2 mixture will be diluted and the flowers will not be able to stand up. For the transparent flowers add only the coloring and for the opaque flowers add the coloring and the UHT milk.
5. when the jelly mixture is left to set, do not chill the jelly in the fridge until it is completely finished and ready to serve as the agar2 mixture will not stick together especially when you are doing the layers.
6. the liquid ingredients in this book are listed by weight (gm) instead of volume (ml) to ensure accuracy as it is easier to weigh than to look at measuring cup.

Fuh... now ... I can explain what I actually did here to make a fish.

I boiled jelly and rock sugar until dissolved. Switch off the stove. When it is about to harden I boiled them again.

I discard pandan leaves because I want to put in other flavoring to the colors I have chosen. Basically the fish uses 3 colors i.e. white, red and black or white, orange and black.

To make a fish:

Sprinkle water or wet the fish mold. This is so that the jelly can be easily taken off the mold.
take 50gm jelly and add red or orrange colouring. Add flavour to it too. I use strawberry flavour for red and mango flavour for orange colour. Add 1 table spoon of hot/warm water and mix them. Pour them into the fish mold. I usually pour at the fins, tail and the center of the body. Let it set for a while I make a mixture of black.
Take 50gm jelly and mix with ”chef master” black colur with pandan clearless essence with 1 table spoon of hot/warm water. When the red/orange colour are set pour in the black mixture as you like.

Take 150gm jelly and mix with 2 table spoon coconut milk and a bit of american white colour. When the black colour is set, pour in the white mixture until all mold is covered. At this time I don’t have UHT milk so I substitute with coconut milk plus white colour. UHT milk would bring out the white colour to the mixture. If you only use coconut milk the colour is not white, you will get opaque colour. I put the mold in the freezer to speed up the harderning process. Once it has hardern I took it out and place it on a wet tray.
5. To make fish eyes I use black mixture. I took 1 small spoon of jelly and add chef master black colour. I use tooth pick to pock the eyes & dunk it in the black mixture and put them on the eyes until I am satisfied with the looks of the eyes.
The fish is done.

I use 10 packets of string jelly crocodile brand for 2 tray of swiss roll jelly. To place the swiss roll I boiled half packets of string jelly with 3 glass of water without sugar because the swiss roll is already sweet. I dip the swiss roll into the jelly mixture and place them into the pan. Let it set then pour in half of the balance of the clear jelly and place the fish and pour the balance of the jelly to cover the fish. Then let it harden and the jelly is ready to serve.

29/1/09 Chocolate Moist Cake for Mariana Seri Sakhti

2009-01-28T16:11:00.001-08:00

Chocolate Moist Cake for Mariana Seri Sakhti. Butter Cream and purple theme.

22/1/09 Selamat Pengantin Baru Zauf'an & Zyla

2009-01-23T13:36:00.000-08:00

Kek masjid ini untuk dipotong hari ahad 25/1/09 masa hari persandingan.

Ini makan beradap yang sempat Suzi tolong hias. (telur puyuh & pegedil, ayam panggang & udang goreng).

Gambar pengantin masa mengantar ke rumah perempuan.

Kek buku ni kek hantaran masa pernikahan.

Resepi Fondant Lembut Chef Asma:

A. Ayak gula icing & masukkan sedikit dari 700gm kedalam mixer & buat well. Nipis ajepun tak pe sebab kita taknak geleatin lekat pada mixer tu.

700 gm gula icing

300 gm gula icing untuk menguli

Shortening sedikit untuk sapu pada tangan sebelum menguli fondant.

B. campurkan & biar kembang dlm 5 minit & double boil biar cair

¼ cup air

1 tbsp serbuk gelatine

C campurkan glukos & gliserin & campur pada gelatine cair atas double boil tadi. Agak2 dah sebati & suam.

4 tbsp liquid glukos

6 tsp gliserin

D. tuang campuran gelatine, glukos & gliserin kedalam well gula icing tadi & guna paddle atau K beater at low speed untuk mengandun. Sambil mengadun masukkan sedikit demi sedikit (1 sudu/senduk at a time) gula icing yang selebih 700gm tadi ke dalam adunan. Bila dah habis mengadun. Sapu tangan dgn shortening & uli dgn tangan & guna gula icing yang 300 gm tadi sehingga tak melekat pada tangan.Masa kita uli tu boleh letak esen tak berwarna kalau kita nak. Balut fondant tadi dgn cling wrap & simpan semalaman supaya dia set. bila nak guna meti uli semula supaya licin & padat. Fondant boleh disimpan lama dlm cling wrap & masuk dlm bekas kedap udara.

Cara menggelek fondant untuk lapik kek.

Sebelum kita lapik kek dgn fondant., kita mesti pastikan fondant cukup untuk lapik kek. Biar lebih jangan kurang. Ini guidelinenya.

kek bulat pakai kurang dari kek empat segi.

kek 9" bulat pakai 900gm fondant.kek 9" empat segi 1.1 kg tapi Suzi selalu buat 1setengah resepi diatas aje senang kepala otak ni malas kira.

kek 9" bulat pakai 900gm fondant.kek 9" empat segi 1.1 kg

kek 10" bulat pakai 1.1kg fondant.kek 10" empat segi 1.5 kg

kek 11" bulat pakai 1.5kg fondant.kek 11" empat segi 1.8 kg

kek 12" bulat pakai 1.8kg fondant.kek 12" empat segi 1.9 kg

Suzi guna tepung jagung masa menggelek fondant ni.. Boleh juga guna gula icing kalau nak. Gelek dia macam kita buat roti prata/capati kalau taulah...kalau tak tau satu hari gi kedai mamak tengok cara mamak tu gelek capati. Kejap2 celup tangan dlm tepung sapu atas dough & terbalikkan...lebih kurang camtulah. Cara mudah nak ukur lebar mana nak lenyek fondant ni ukurlah dgn papan kek. Fondant yang digelek mesti lebih dari papan kek tu. Kalau kek besar lebih kurang 1cm tebalnya tapi kalau kek kecik setengah cm pun Ok. Pastu jangan pulak lupa sapu nipis kek dgn jam/pipping jelly/butter cream. Tujuannya nak lekatkan fondant pada kek.

Cara letak fondant atas kek.

Gulung fondant tadi pada menggelek panjang supaya senang angkat & tak koyak. Mulakan dari ujung opposite kita yang jauh tu make sure cover hujung kek & lebihkan sikit& loggarkan fondant pada penggelek ke arah kita. Sapu atas kek berfondant dgn tanagan kita biar lekat pastu barulah buat yang tepi dinding kek. Kalau kek empat segi lepas sapu tangan nak bagi licin kat atas kek kita mulakan sapu tangan kita pada bucu dinding kek dulu barulah dinding yang tengah. Susahnya nak explain carilah you tube yang ada basic cover cake with fondant kalau nak tengok life demo. Kalau fondant retak tak licin, gunalah air sapu sikit pada bahagian retak tu dgn tangan hingga hilang retak tu.

Resepi Fondant Keras Chef Asma (Untuk lapis pertama kek yang nipis & untuk frill):

Bahan2
A.
5 camt gelatin (direndam 1/4 cawan air)
1 camb glycerine
2 camb liquid glucose (penuh)
1 camb shortening (paras) - guna crisco lebih putih & cantik.
1/2 camt cream of tartar (fungsinya untuk mengebukan fondant)

B
1kg gula aising prai diayak.

Cara:
Rendam gelatine dgn air, masak guna double boiler.
Apabila sudah cair campurkan semua bahan A.
Biarkan sejuk seketika. sapu mangkuk dgn sedikit shortening supaya fondant tak melekat.
Masukkan gula aising kedalam mangkuk dan tuang bancuhan A sedikit demi sedikit sehingga adunan menjadi doh yang boleh dicanai.
Jika adunan lembik tambah sedikit gula aising & jika keras tambah air panas suam.

11/1/09 Chocolate Chips Butter Cake for Haniza

2009-01-11T16:26:00.001-08:00

10/1/09 Bread Pudding with Orange Sauce

2009-01-11T16:09:00.001-08:00

I made this lovely bread pudding. I cut the amount of sugar in the sos by half.

Bread Pudding with Orange Sauce
Ingredient:
6 cawan cubed French bread
¾ cawan raisins
3 biji telur
300ml susu pekat manis
2 ½ cawan air panas
2 sudu makan butter, cairkan
1 sudu makan kulit oren parut
2 sudu teh vanilla
1 sudu teh serbut kulit kayu manis
¼ sudu teh garam
Sos:
1 cawan jus oren
½ cawan gula pasir
1 sudu makan tepung jagung
Preparation:
Preheat oven to 350ºF (180ºC). Grease a 9” x 9” (2.5 L) baking dish.
Place bread and raisins in a large bowl.
Combine remaining ingredients in a separate bowl. Add to bread and raisin mixture. Stir well to combine. Pour into prepared dish.
Bake in preheated oven 40 minutes or until knife inserted in centre comes out clean.
SAUCE:
Combine ingredients in a saucepan. Cook over medium heat and stir until thickened and bubbly. Serve over warm bread pudding.

8/1/09 Birthday cake for Norhalawiyah

2009-01-11T16:08:00.001-08:00

7/1/09 MIB Training

2009-01-11T16:02:00.000-08:00

Last day of training we made slice cake and christmas log from sponge cake.

2/1/2009 Chocolate Moist Cake for Pn Rozi

2009-01-02T01:48:00.000-08:00

Yesterday I made this cake for Pn Rozi. It is chocolate moist cake with fresh cream topping. Even the roses is made of fresh cream using two tone technique pink outline on beige rose. The curls are made of coloured (brown) pipping jelly.

31/12/2008 Birtday cake for half year (IT-Application)

2009-01-02T01:31:00.000-08:00

31/12/2008 our section celebrate half year birthdays for staff. I made Mocha Walnut Cheese Cake (recipe below) and Oreo Almond (oreo dunk into chocolate ganache and sprinkle with roasted almond)

Mocha Walnut Coffee Cheese Cake

Base

150 gm butter
30 gm gula perang
1 tbs instant coffee (campur dgn 1/2 sudu besar air panas)
200 gm digestive biscuits (Mc Vities) - hancurkan dan lumatkan....
50 gm walnut – diblender halus
60 gm cooking chocolate (dicairkan)

Gaul biskut, kacang, gula, nescafe dgn butter tu tadi.
Tekankan ke dalam acuan springform berukuran 8 x 8 inci.
Bakar dalam 10 min dan sejukkan.
Ratakan chocolate yang telah dicairkan dan simpan dalam freezer sekejap

Fillings

500 gm Philadelphia Cream Cheese
130 gm gula kastor (Maybe reduced to 120gm because it taste sweet)
2 tbs instant cofee (campur dgn 2 sudu besar air panas) (The coffee taste was too strong for me, The next time I would reduce to 1 tbs)
20 gm tepung jagung
50 gm walnut halus
4 biji telur
300 ml whipping cream

Putar Krim Cheese dgn gula sampai kembang.
Masukkan telur satu persatu dan pukul hingga sebati.
Masukkan instant coffee, pukul hingga sebati.
Masukkan kacang dan tepung, pukul hingga sebati.
Masukkan whip cream dan kacau hingga sebati.

Tuang ke atas base tadi.

Bakar secara steambath... .lebih kurang 45 minit ke 1 jam.
Tutup api oven dan biarkan kek tu di dalam oven, sekurang-kurangnya 1 jam
Letak ganache sebagai topping

24/12/2008 Butter Cake with Mixed Fruits for Makcik Mazlifah

2008-12-24T16:09:00.001-08:00

I baked this cake with special request to have a tall cake without slicing it. I used one and a half recipe of Chef Tania's butter cake and add in some mixed fruits. To get a high rise cake I layered the wall of the tin with 2 patchment papers. Here is the recipe...

CHEF TANIA BUTTER CAKE(ALL IN ONE METHOD)

BAHAN NYA

10 EGGS GRADE A (USE 6 WHITES ONLY)
280 GM FINE SUGAR
230 GM TOP FLOUR(JIKA GUNAKAN PLAIN FLOUR TAMBAH 1/2 ST B. POWDER)
1 ST VANILLA ESSENCE
1 SM OVALETTE
250 GM BUTTER(MELT USING DOUBLE BOIL METHOD)

METHOD

1. MIXED ALL EXCEPT BUTTER AND BEAT AT HIGH SPEED UNTIL WHITE AND FLUFFY THEN MIX IN SLOWLY (AT LOW SPEED) THE BUTTER.
2. LINED CAKE PAN WITH PATCHMENT PAPER
3.BAKE AT 180C FOR 45 MINUTES TO 1 HOUR. (I use 150C at 1 hour). TEST THE CAKE WITH CAKE TESTER AND MAKE SURE IT COMES OUT CLEAN.

NOTE: YOU CAN ADA FLOVOURING, CHOCOLATE CHIPS OR MIXED FRUITS

Pictures of cake when it just came out from oven.

Finished products.