Saturday, May 24, 2008
Boleh dikatakan kek cawan ni menu biasa kepada orang Barat. Mungkin kerana mudah dibuat dengan banyak dan senang disimpan.
Orang putih ni memang gila sikit apabila tiba 'part' makan . Mereka ni kreatif kalau mencipta resepi baru. Sebab itulah agaknya, mereka dapat hasilkan beraneka jenis resepi.
Kalau kek cawan ni, tak usaha cakap. Ada beribu-ribu resepinya - daripada resepi konvensional seperti vanilla, coklat atau mentega - hinggalah yang eksotik.
Setakat kek cawan pelbagai jenis buah-buahan, perkara biasa. Mereka cipta resepi kek cawan perisa serai, kari dan lada pula. Kak Hawa tak pernah mencubanya, tetapi agaknya sedap bagi mereka.
Melihat gambar kek cawan yang comel ini, tentu ramai menyangka ia adalah kek cawan berperisa coklat semata-mata. Apabila dicuba baru tahu - hangatnya!
Inilah Mini Chili Chocolate Cupcakes.
1. Fill your cupcake wells 1/2 to 2/3 full.
Any more and you will get a gooey mess instead of a beautiful cupcake. If you use less than 1/2 a well of batter, then you will get wimpy cupcakes and will have to use extra frosting to make them look larger.
2. Choose the right cupcake pan.
Good cupcake pans are shiny and on the heavy side. They will cook 6 to 12 cupcakes at a time. Large muffin pans don't work well for baking precious little cupcakes. Make sure you have 2 pans available because then you won't have to cool a pan before you finish baking your cupcakes. Two 12 well cupcake pans should be enough for one batch of cupcakes.
3. Make it easy o remove the cupcakes from your pan.
Either use paper or foil wrappers or spray the individual wells with a nonstick spray. If you are using the new silicone pans, wrappers or nonstick spray work fine in these also.
4. Don't overmix your batter.
This will cause your cupcakes to be rather chewy instead of perfectly moist. Follow the directions in your cupcake recipe. If your recipe calls for a hand mixer and you are using a stand mixer, you will need to reduce you mixing time. Stand mixers mix batters faster than regular hand mixers. Consult your owners manual for mixing time adjustments.
5. Bring all ingredients to room temperature before mixing your cupcake batter.
The items will mix evenly, and the result will be a wonderful cupcake batter. By mixing cold items into your batter, you risk having a lumpy batter which might cause you to overmix your batter. GASP! What a No No!
6. Bake your cupcakes at the proper temperature.
Preheat your oven to the correct temperature BEFORE you put your cupcakes in the oven. An oven thermometer would also be a great idea to make sure your oven is set to the right temperature. If your oven cooks food faster at the rear of the oven, then make sure you rotate your cupcake pan halfway through the baking time.
7. Use your favorite cake batter to make cupcakes.
Batter for an 8 inch layer cake usually makes 20-24 cupcakes. Just make sure you have mixed the batter well, and only fill the cupcake liners 1/2 to 2/3 full. Bake approximately 20 minutes, and check for doneness using a toothpick or cake tester inserted into the center of the cupcakes.
8. Test for doneness after the minimum cooking time.
If the cupcakes aren't finished cooking after the minimum time, then place them back in the oven for some additional cooking time. Cupcakes are done when a toothpick inserted in the center comes out clean.
9. Cook only one pan of cupcakes at a time.
Place your cupcake pan in the very center of your oven. If your oven tends to cook items more that are towards the back, then rotate your cupcake pan halfway through the cooking time. If you absolutely have to bake 2 pans of cupcakes at one time, make sure you switch cupcake pans halfway through the cooking time. By this I mean put the bottom pan on the top and move the top pan to the bottom.
10. Cupcakes are best eaten the same day they are made.
Undecorated cupcakes can be frozen up to 3 months.
Who really knows how cupcakes originated? Right now, two possible theories are circulating in the food world. Both theories are based on cupcake recipes found in cookbooks from eras long ago.
The first theory is that cake batter was cooked in teacups and other small containers since it took such a long time to cook cakes in hearth ovens. The small teacups cut the cooking time of cakes dramatically.
The second theory is based on how the ingredients in the cupcake recipes were measured. (1 cup flour, 2 cups sugar, etc.)
However they first came about, these wonderful creations we call cupcakes are still near and dear to everyone's heart whether we're young or just young at heart.
Friday, May 16, 2008
- 150 g mentega
- 185 g tepung naik sendiri
- 150 gram gula kastor
- 1/2 sudu teh soda bikarbonat
- 3 biji telur
- 1 sudu teh vanilla
- Pukul butter dan gula hingga kembang
- Masukkan telur sebiji demi sebiji dan esen vanilla
- Masukkan tepung yang dicampur dgn soda bikarbonat. Adun sebati
- Susunkan kertas kek cawan kedalam acuan. Masukkan adunan hingga 3/4 penuh
- Bakar selama 10 minit dgn suhu 180 C
• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.
Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.
Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely.
Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.