Monday, December 29, 2008

Chiffon Strawberry

Bahan-bahan:

6 biji telur ayam (asingkan putih)
300 g gula halus
1/4 cawan minyak jagung
240 g tepung naik sendiri
1 sudu teh baking powder
1/4 sudu teh krim tar-tar
1 sudu teh garam
1 cwn santan pekat
strawberry emulco (secukup rasa)

Cara:

1. Pukul 1/2 sukatan gula dengan kuning telur hingga putih warnanya, masuk minyak jagung dan pukul lagi.
2. Masuk santan, emulco dan garam.
3. Masukkan tepung yang telah diayak bersama baking powder sedikit demi sedikit hingga habis sambil di gaul rata.
4. Dalam bekas lain pukul putih telur dan krim tar-tar sampai kembang kemudian masukkan baki gula halus dan pukul lagi sehingga betul-betul pekat.
5. Campurkan adunan tepung tadi ke dalam putih telur sedikit demi sedikit sambil di kacau perlahan guna spatula satu arah sahaja.
6. Bakar pada suhu 180 darjah celcius selama 50 minit atau sampai masak.

Sunday, December 14, 2008

Choux Pastry

This paste is the one used for making eclairs, cream puffs and other confections. On baking, the paste should puff up and be quite hollow inside. It should not be necessary to scoop out any uncooked paste if a carefully balanced basic recipe is used. Don't skimp the beating of the paste once the eggs have been added, since the pastry is entirely dependent for its rise on the air which is incorporated at this stage.

Choux Paste

2 oz butter
1/4 pint milk and water mixed
2 1/2 oz. plain flour, sifted
2 standard eggs, beaten

Put the butter, milk and water in a small saucepan and heat until the butter is melted ; bring to the boil. Meanwhile sift the flour on to a piece of grease proof paper. Drwa the pan aside and shhot in all the flour at once. Beat thoroughly with a wooden spoon until the mixture is smooth and comes away from the side of the pan, bu do not overbeat or the fat may separate out. Cool slight, then beat in the eggs a little at a time. The paste should look shiny and be thick enough to hold its shape, but not stiff

Tatlet Buah-buahan

Bahan-bahan

Kulit

250 g pastri rapuh bergula
100 g coklat buku (dicairkan)

Kastard

1 cawan krim putar
buah-buahan dalam tin (pir,pic,nanas)
buah-buahan segar ( anggur hijau, anggur hitam, kiwi dan strawberi)
1/2 cawan glis aprikot
kepingan badam (dikeringkan di dalam ketuhar)

Kaedah menyediakan

1. Canaikan doh setebal satu per lapan inci dan alaskan tin tat kecil. Cucukkan permukaan doh dengan garpu ( untuk mengelakkan daripada menggelembung). Rehatkan doh selama 10 minit sebelum membakar.
2. Aturkan tin tat di dalam dulang pembakar dan bakar di dalam ketuhar bersuhu 190 darjah celcius selama 15-20minit. Sejukkan selama 10 minit dan keluarkan dari tin sebelum mengisi dengan krim pastri dan buah-buahan.
3. Buah-buahan dalam tin dituskan airnya dan dipotong nipis.
4. Berus sedikit dengan coklat cair dipermukaan kulit tat. paipkan sedikit krim dan aturkan buah-buahan menutupi krim ( gunakan berus pastri).
5. Hias tepi tat dengan kepingan badam dan glis engan glis aprikot.

* Kulit pastri tidak akan lembab jika diberus dengan coklat cair.

Pastri Rapuh Tanpa Gula

Bahan-bahan

200 g tepung gandum
2-3 camca besar air sejuk
100 g mentega
secubit garam

Kaedah menyediakan

1. Tepung diayak bersama garam.
2. Gaul ramas tepung dan mentega sehingga menyerupai serbuk roti.
3. Masukkan air dan gaul rata sehingga adunan agak lembut.
4. Rehatkan adunan pastri setengah jam sebelum digunakan.

Kegunaan: Sardin gulung, karipap dan lain-lain ( untuk pastri berisian pedas)

Pastri Rapuh Bergula

Bahan-bahan:

250 g tepung gandum
1 camca besar gula kastor
secubit garam
125 g mentega
1 biji telur
1-2 camca besar susu segar

Kaedah menyediakan:

1. Tepung di ayak bersama dengan garam.
2. Gaul serta ramas tepung dan mentega sehingga menyerupai serbuk roti.
3. Masukkan telur, gula kastor dan susu.
4. Gaul rata sehingga menjadi doh yang lembut.
5. Rehatkan doh setengah jam sebelum digunakan.

Kegunaan: Pai epal, tat buah-buahan dan lain-lain.

Friday, December 5, 2008

Pastry Making

Ingredients

Plain flour is recommended, but you can obtain reasonable results by using self raising flour , at least for shortcrust, though it will be softer and more crumbly. Butter, margarine and lard are the traditional fats for pastry making, but proprietary vegetable shortenings are frequently used nowadays. For shortcrust pastry, used lard or a vegetable fat alone, or a mixture of fats, but not margarine alone, as it produces hard, yellow pastry. For the richer pastries it is better to keep to the fat specified in the recipe.

Shortcrust Pastry

8 oz. plain flour
1/2 level tsp. salt
2 oz. margarine
2 oz. lard
Cold water to mix

Sift the flour and salt into the basin. Cut the fats into the flour and complete the mixing by rubbing in with the finger-tips, until no lumps of fat remain. Add just enough cold water to bind the mixture, mixing with a round bladed knife until it is evenly distributed. Draw the pastry together with the finger-tips to form a stiff dough; knead lightly until smooth. Turn it onto a lightly floured board and roll out and use as required.

Conversions

Mass
1 oz=28.35 g
2 0z=56.7 g
4 oz=113.4 g
8 oz=226.8 g
12 oz=340.2 g
16 oz=453.6 g
1 kilogramme=2.2 Ib

Abbreviations
oz=ounce(s)
ml=millilitre(s)
cm=centimetre(s)
g=gramme(s)

Temperature
32 F= 0 Celcius.
212 F= 100 C.
225 F= 107 C.
250 F= 121 C.
275 F= 135 C.
300 F= 149 C.
325 F= 163 C.
350 F = 177 C.
375 F= 190 C.
400 F = 204 C.
425 F = 218 C.
450 F = 232 C.

Capacity
1/4 pint = 142 ml
1/2 pint = 284 ml
1 pint = 568 ml
1/2 litre = 0.88 pint
1 litre = 1.76 pints

Length
1 inch = 2.54 cm
6 inches = 15.2 cm
100 cm = 1 metre

The above is based on information agreed by the UK Federation for Education in Home Economics 1970.