Sunday, February 26, 2012


I stole this recipe from my favourite website.JOYOFBAKING!!but this one,I put in muffin tins so it will be easier to divide soon,right?Let's get started!
You will need:

150 grams chocolate (chooped)

113 grams butter (cut into cubes)

2 tablespoons (15 grams) cocoa powder

1 cup (200 grams) granulated white sugar

1 teaspoon vanilla extract

3 large eggs

95 grams flour

Preheat your oven to 180 degree C and place the rack in the center of the oven.

Butter an 8 inch (20 cm)square pan,and line the botton of the pan with parchment paper.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water.Remove from heat and stir in the cocoa powder and sugar.

Next,whisk in the vanilla extact and eggs,one at a time,beating well after each addition.Finally,stir in the flour.

Pour into the prepared pan and bake for about 25-30 minutes or until a toothpick inserted in the center comes out with a little batter and a few moist clumps cligging to it.

Please do not over bake,ok?
Remove from oven and let cool on a wire rack.

Serve with a scoop of vanilla ice-cream.

Swiss Meringue Buttercream

Ok ,Untuk kali pertamanya,aufa akan kongsi resepi untuk buat nuttercrream atas permintaan pengunjung kt myresepi.hehe)Aufa pun ada myresepi ok??Tapi yang ni Swiss meringue buttercream.Buttercream yang Aufa paling sukaaaaaa!!!!!!It dissolve in your mouth!!

  • 4 biji telur putih (kira-kira 120g )
  • 200g gula
  • 340g butter(Potong kiub)

First,whisk putih telur dan gula menggunakan kaedah double boil/bain merie .

Transfer adunan putih telur ke dalam mangkuk lain dan whisk sampai whisk until it forms stiff peaks.

Tambah butter sikit demi sedikit sampai sebati.

TIPS:Jika adunan korang macam x melekat kat bowl tu kan,tambah lagi butter sampai dia kental gituuu..

Easy saja kan??

Boleh guna nozzle yg berlainan so kek/cupcakes akan jadi lebih menarik dan mantap lagi.Nozzle tu boleh dibeli di kedai bakery.
Good Luck!!

Italian Rainbow Cake

My school held a Teacher's Day event on....(I forgot the date)xP
so brought a rainbow cake for my classmates.One of my classmate(Farizi),he read this blog and he always asks for rainbow cake.'Aufa,nak Rainbow cake!!'-he said this all the time which annoys me so much!

Well,I did bring this to school but I just give it to my classmates and a few lucky teachers.hahaha,I'm such a mean student.Actually,I did promise my classmates to bring this to school and the will not be enough for everyone.And my seniors also want it too!

The rainbow cake recipe that I posted before is martha stewart's recipe.Click here
But today,I want to share a new recipe.JENG3!!!!

2 cups of flour

1 tsp baking powder

1 1/2 cup of granulated sugar

5 eggs

250g butter

2 teaspoon vanilla essence

Food colouring(Red,blue,purple,green,yellow,orange)

1/2 cup condensed milk mix with 1/2 cup of water

-Preheat the oven 180 degree celcius.

-Sift the flour and baking powder.set aside.

-Cream butter and sugar until light and fluffy.Add egg one by one until well combined.Drop the vanilla essence and the flour mixture and the milk.

-Divide the batter to 6 part and drop the food colouring.Pour into the baking tins and bake for 15 minutes.

For the cream,again I use swiss meringue buttercream.I already fall in love with it!!It melt in your mouth.You can click here to see the recipe.

Tuesday, February 7, 2012

French Chocolate Macarons

Salam,today I wanna share macaron recipe.It's a sweet meringue-based confectionery. The macaron is commonly filled with buttercream filling sandwiched between two cookies.The confectionery is characterised by its smooth, domed top, ruffled circumference (referred to as the "foot"), and flat base. It is mildly moist and easily melts in the mouth.

Chocolate Macaron via mamazieza.This one is chocolate macaron.I use French method.

You will need:
1 room temperatured egg white(39-40g)
50g icing sugar
30g ground almond
30g castor sugar
1/2 teaspoon of colouring in powder
(you could also use cacao powder
or matcha powder, ground coffee in this recipe)
1. Put ground almond and icing sugar along with the ground coffee in a food processor or a small blender. Blend them finely.

2. Sift the blended mixture and set aside

3. With an electric beater, Beat the egg white, start from low speed and increase slowly to maximum speed. Beat until frothy (you will see lots of fine bubbles

4. Now it's the time to add in the castor sugar, add half of the sugar, continue to beat in maximum speed for around 2 minutes, add in the othe half, continue until you get very stiff peak.

5. Mix the dry ingrediants into the eggwhites. This process is called Macaronage. Start folding with a rubber spatula. When you get smooth shiny mixture, stop folding, lift the mixture with spatula, if the mixture falls back slowly in the bolw means you're good to go. You could also check if the lines formed from the liften mixture, they should slowly disappear in within 30 seconds. At this stage you're good to go. Do not over fold, it will be too liquid and becoming very hard to pipe.