Blueberi ciskek dr fp kak ana (http://elianas.fotopages.com). Buat setengah adunan je.
Kak Ana saya copy paste je ni...
Blueberry Cheesecake
sumber: kek keju menawan Catherine Lau
Kulit
mentega 110gm dicairkan
biskut digestive 200gm dihancurkan halus-halus
gula perang 2 sudu besar mumbong
kepingan badam 50 gm dipanggang
Inti
krim keju 500gm didadu
mentega 30gm
gula caster 120gm
kulit lemon diparut daripada 1 biji lemon
jus lemon diperah daripada 1 biji lemon
tepung jagung 30gm - diayak
whipping cream 300ml - Ana guna jenis UHT whipping cream
telur 4 biji, dipukul sedikit
inti beri biru 150gm
Hiasan atas
serbuk gelatin 1 sudu teh
air 30ml
inti beri biru 150gm
cara:
Kulit: cairkan mentega di dalam periuk di atas api kecil. Masukkan biskut, gula perang dan badam dan gaulkan. Tekan adunan ini ke dalam acuan loyang 9" hingga padat. Tutup acuan kek dan simpan di dalam peti sejuk selama 30 min.
Inti: Pukul keju krim dan mentega sehingga tidak berbintil-bintil. Tambah gula,kulit dan jus lemon dan tepung jagung. Pukul sehingga sebati. Masukkan krim dan pukul sehingga adunan pekat. Tambah telur sedikit demi sedikit dan pukul adunan sehingga sebati.
2.Tuang separuh inti ini ke dalam kulit. Dengan berhati-hati, ratakan inti beri biru rata-rata di atas inti keju. tuang inti keju yg selebihnya ke atasnya.
3.Letak acuan ke dalam berisi air. Bakar selama 1 jam atau sehingga inti keras tetapi masih lembut di bahagian tengahnya. Tutup suis ketuhar dan biarkan kek di dalamnya selama 30 min.Keluarkan bekas air dari ketuhar. Biar kek betul-betul sejuk di dalam ketuhar dgn pintu direnggangkan sedikit.
4.Tutup acuan kek dan dinginkan di dalam peti sejuk selama 6 jam.
Hias Atas: Tabur gelatin di dalam air dan biarkan selama 5 min. Kacau di atas api kecil sehingga campuran menjadi jernih. Masukkan inti beri biru dan kacau. Keluarkan kek dari acuan dan bubuh campuran gelatin dan beri biru diatasnya.Sejukan didalam petis sejuk sebelum dihidang...
Blueberi cheese cake
Sunday, April 19, 2009
Choc moist cake
Sunday, April 12, 2009
First attempt after class. CMC rose ganache Fizah order utk majlis birthday.
TQ to my fren fizah.... and TQ also to my dear hubby tlg coating the cake dgn sabarnya...
Blueberry cheese tart
Wednesday, April 1, 2009
First time buat blueberi cheese tart.
| BLUEBERRY CHEESE TARTS 125g icing sugar 1 ‘B’ egg 440 plain flour 60g castor sugar 20g butter 1 ’B’ egg Blueberry filling · Pukul butter & icing sugar smpi kembang. · Masuk telur, pukul sebati. · Masuk tepung, gaul hingga rata.
|
Fondant and Buttercream Instruction
Tuesday, November 18, 2008
I hope that, in the time you've been a reader of mine,
that you've come to know that I only send you mail when
something is truly valuable. I get asked to tell my readers
about new things all the time, but I more often do not pass
on the information unless and until I know it's going to
help you or save you money.
But when something is important -- you'll hear from me.
A big part of what we focus on here at cake-business.com is the
business part of cake decorating and less on the creative artistry
of cake decorating.
In times like these, perhaps before you've really felt the
crunch of the economic downturn in your community, it's more
important than ever that you have the tools to create the kinds of
cakes your customers are seeking in the most efficient way. This
means educating yourself to master the most popular techniques for
cake decorating --fondant and buttercream.
If you don't know her already, Sharon Zambito is not only a
talented cake decorator, but also a great teacher. Check out her
videos at
http://clicks.aweber.com/y/ct/?l=KqfTS&m=1Zebq0Tag9q.Gi&b=CBMq7KJzK31q5lDH3NY1eQ
http://clicks.aweber.com/y/ct/?l=KqfTS&m=1Zebq0Tag9q.Gi&b=y4I9gXLhOJccHe76DQKVfA
Go watch and learn! Even if you are an experienced cake decorator
you can learn from these videos.
To Your Success,
--Paula Spencer
p.s. This is the best price you will find on Sharon's videos and
they make an awesome gift.
Start a Business in this Economy?
zam
The most frequent question that I've been getting over the last few
weeks is about starting a business in a very tough economy. Is it
a bad idea? Will people part with their money when times are tough?
Should I wait? Is the risk too great?These are stressful times, I
know.
Of course, everyone has to decide for themselves how much money
they can comfortably invest in any new business. The reality
is...there's never a "better" time to start a business. Most
successful businesses have in fact, started when there is a
downturn in the economy -- out of necessity, for example a layoff
in the family.
What I have found is that in tough economic times, entrepreneurs
proceed with better decisions. They are more careful and diligent
in their decision-making. They are more focused on making a profit,
charging what they are worth, collecting outstanding debts, and
overall, smarter with their money. In a poor economy you can't
afford to be anything other than a good business person, and I
think the fear makes us more disciplined and creative.
As I've said (and heard) so many times before, people will
celebrate in good economic times and bad. And while they'll cut
corners in some areas, cake is tradition -- people will always need
great cake. If you are just starting out, find a niche in a
specific region where you can excel. Grow slowly and be creative.
Often smaller, very focused cake businesses will handle an economic
downturn better than their larger competitors.
I wish you courage and good luck!
Paula
http://www.cake-business.com?awt_l=KqfTS&awt_m=1gaO8xkCSPq.Gi
