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Sunday, March 20, 2016

Killer Bread (Part 2)


Killer Bread (Part 2)
NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal


260g bread flour
3g instant dry yeast
160-180g + 2 egg yolk + full cream milk
30g to 40g sugar
2g salt
40g butter

– mix all ingredients (except butter) together and knead till you get a silky and elastic dough
– incorporate butter and knead till window pane stage (crucial)
– divide dough into 3 portions, then roll out flat. swiss roll, and place into greased loaf pan
– rise till dough reaches 90% of height of pan


– bake in preheated oven of 170 degrees C, second lowest rack for 20-25mins, tenting bread with foil if it browns too quickly

Monday, March 14, 2016

Killer Bread




 NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal

Killer Bread

260g bread flour
3g instant dry yeast
160-180g egg (use ONE XL egg) + full cream milk
30g sugar
2g salt
30g butter 
pandan paste

– mix all ingredients (except butter) together and knead till you get a silky and elastic dough
– incorporate butter and knead till window pane stage (crucial)
– divide dough into 3 portions, then roll out flat. swiss roll, and place into greased loaf pan
– rise till dough reaches 90% of height of pan

– bake in preheated oven of 170 degrees C, second lowest rack for 20-25mins, tenting bread with foil if it browns too quickly
Ady Greatsword Empire Kitchen Recipes,,

Sunday, February 21, 2016

Kek Cawan Bahulu (Pandan)

Kek Cawan Bahulu

NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal

by LinaKz Shaari

Bahan A:
3 biji telur ayam (akk guna gred B)
3/4 cawan gula pasir
1sk esen vanilla
Secubit garam

Bahan B:
1 cawan tepung gandum (ayak)

Cara:
Satukan bahan A dan pukul hingga gebu (akk guna mixer). Bila bahan A dah gebu, (PENTING - pastikan sampai gebu tau) masukkan bahan B sikit2.. kaup balik guna spatula. Bubuh 3/4 saja doh dlm paper cup. Bakar suhu 190C selama 8 minit (ikut oven masing2 tau.. sebab setiap oven tak sama) Pastikan oven tu dah dipanaskan terlebih dahulu lebih kurang 15 minit. Selamat mencuba.

Nota ~ 1 adunan menghasilkan 15 kek cawan bahulu (ikut saiz paper cup yg akk guna)

~ buat corak atas tu guna kaedah yg sama kita buat corak atas cheese tart

Friday, February 19, 2016

EGG TARTS

               EGG TARTS

NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal
 recepi: AY
Custard Filling
240 g eggs
160 g sugar  
480 ml milk
1¼ tsp vanilla extract

Tart Shells
125 g salted butter, softened
60 g icing sugar, sifted
15 g egg white
15 g egg yolk
1 tsp vanilla extract
210 g plain flour

To make tart filling, whisk sugar with eggs till melted. Add milk and vanilla extract. Whisk till evenly mixed. Sieve to remove big bubbles, into something that can pour without dripping. Set aside till small bubbles subside, about 1¼ hours.

To make tart dough, mix butter and icing sugar till smooth. Add egg white, yolk and vanilla extract. Mix till well combined. If dough is sticky, sprinkle with flour 1 tsp at a time and mix through. If dough is dry and crumbly, sprinkle with water instead 1 tsp at a time. Place dough in freezer till just firm, spread out to cool down faster. This should take 10 minutes or so. When lining tart moulds, remove dough from freezer ¼ portion at a time.

To line tart moulds, smooth 2 plastic sheets so that there are no folds. Roll 30 g dough into a ball. Place ball between plastic sheets. Press evenly with flat-bottomed plate to form a circle 2 mm thick and 10 cm wide, checking thickness and evenness by touching dough with palm. Remove top plastic sheet. Place 8 x 2.5 cm tart mould on dough, rim side down. Flip mould, along with dough and remaining plastic sheet, to face upward. Press dough into mould, from centre to rim. Remove plastic sheet. Trim excess dough around edges. Run fingers round tart mould, gently pressing to even out thickness and remove air pockets if necessary. Trim again if there's excess dough.

To bake tart shells, preheat oven to 150°C. Place shells on baking tray. Bake 15 minutes in middle of oven. Increase temperature to 180°C. Continue baking till slightly brown, another 5 minutes or so. Remove from oven. Leave on wire rack to cool down completely.


To bake tarts, preheat oven to 165°C. If you want to line your baking tray with foil, it should be shiny side down. Pour custard into shells, to 2 mm from rim. Bake 15 minutes in bottom of oven. Reduce temperature to 150°C. Move tray to middle of oven. Top up filling to make up for evaporation. Bake till custard is just slightly wobbly in the middle when shaken, another 15 minutes or so. If custard puffs up during last few minutes but is still too watery in the middle, remove tarts from oven to cool down till custard subsides, then continue baking. Watch custard closely towards the end to make sure it doesn't overcook.
Ady Greatsword Empire Kitchen Recipes,,

Tuesday, February 16, 2016

Ayam Goreng Berempah



Ayam Goreng Berempah
NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal

Resepi: ovenkecil.blogspot.. nadz..
Bahan-bahan :

1/2 ekor ayam

2 sudu besar biji ketumbar
1 sudu teh jintan manis
1 sudu teh jintan putih
(bahan ni di tumbuk atau dimesin kering halus)

*6 biji bawang merah
*2 ulas bawang putih
*2 inci halia
*2 inci lengkuas
*2 inci kunyit hidup
*4 batang serai(ady lebih kan)
(bahan bertanda *ditumbuk atau diikisar kasar. Kalau halus tak sedap)

1-2 sudu besar serbuk kari daging
Sedikit serbuk cili atau cili kisar
Garam secukup rasa
Beberapa helai daun limau purut dan daun kari -diracik halus
Beberapa daun kari

Minyak untuk menggoreng


Cara penyediaan: 
1.  Basuh ayam dan potong kecil. Toskan.
2.  Masukkan ayam dan semua bahan kisar halus dan kasar beserta bahan-bahan yang lain ke dalam mangkuk besar. Gaul biar rata dan rempah ratus menyaluti ayam.
3.  Perap dulu dalam 1 jam sebelum digoreng. Perap lama sikit lagi best.
4.  Goreng dalam minyak penuh dengan api sederhana.
5. Angkat dan toskan. Angkat sekali rempah-rempah yang jatuh ke dasar kuali semasa menggoreng. Rempah ni yang best .Kalau tak angkat terus nanti rempah-rempah tu hangit dan pahit. Then teruskan menggoreng hingga habis.
6.  Bolehlah dihidangkan ketika panas-panas.
Ady Greatsword Empire Kitchen Recipes,,

Monday, February 15, 2016

Sambal Petai (sambal belacan petai)

Sambal Petai (sambal belacan petai)

NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal

6 papan petai, dikupas kulitnye
5 butir cabai merah besar- (cili merah)
15 butir cabai rawit merah- (cili padi)
6 siung bawang merah-(bawang kecil)
2 siung bawang putih- (bawang putih)
2buah tomato- (me use 1 only)
1 in terasi goreng - (belacan di goreng)
gula
garam
minyak untuk menumis

CARA MEMBUAT SAMBAL PETAI :
goreng cabai merah, cabai rawit merah, bawang merah, bawang putih dan tomato sampai matang.
uleg(atau tembuk) bahan2 tadi bersama garam, gula dan terasi.
masukkan kembali dalam wajan bekas goreng tadi, masukan petai.. tumis sampai petai layu dan sambal mulai berminyak..

angkat dan siap disajikan bersama nasi panas..
Ady Greatsword Empire Kitchen Recipes,,

Friday, February 5, 2016

Bingka Ubi

Bingka Ubi
NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal

resepi:Kak Ann Periuk Tanah

Bahan-bahan:
4 cawan ubi kayu siap diparut
2 cawan santan pekat daripada 1 biji kelapa
1 cawan gula pasir
1/2 sudu teh garam
sedikit pewarna kuning 

Cara membuatnya:
Panaskan ketuhar pada suhu 200 darjah Celcius (api atas dan bawah. Masukkan semua bahan ke dalam loyang berukuran 7 X 7 inci (atau 6 X 6- bingka agak tebal. Gaul rata hingga gula hancur dan santan sekata. Ratakan. Masukkan loyang ke dalam ketuhar dan letakkan di rak paling bawah. Bakar bengkang selama 1 jam - 1 1/2 jam atau hingga bahagian atas bengkang keperangan. Setelah masak, keluarkan dan lebih kurang 3-5 jam sebelum dipotong dan dihidang.
Ady Greatsword Empire Kitchen Recipes,,
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