Kek butter klasik Cikelina
250g unsalted butter / marjerin (1 cawan)
1 cawan gula kastor
4 biji telur gred A
2 cawan tepung gandum (diayak)
1 sudu kecil baking powder
¼ cawan susu cair / segar
1 sudu kecil esen vanilla
Secubit garam
1. Pukul butter dan gula kastor hingga kembang, pucat dan gebu (lebih kurang 5 minit).
2. Kemudian masukkan telur satu demi satu sambil pukul. Tambahkan esen vanilla dan garam.
3. Ayak tepung gandum + baking powder.
Masukkan sedikit demi sedikit ke dalam adunan, selang-seli dengan susu. Kacau rata guna spatula.
4. Bakar selama 45-55 minit 170c hingga permukaan kek keperangan.
5. Sejukkan sebelum potong.
Simple banana cake glucosegalore
1 cup vege oil
3 eggs
1/2 tsp salt
1 cup brown sugar
4 large bananas
1 3/4 cups all purpose flour
1 tsp baking powder
1 tsp soda bicarbonate
1 tsp vanilla
In a blender, blend the oil, eggs, salt, sugar, vanilla and bananas until smooth.
Transfer mixture into a bowl and mix it with flour, baking powder and soda bicarbonate.
Put the batter into a baking pan, bake it at 175°C for 40 mins.
*180c 30-35mins
Puding roti Khairul Aming
2 cawan fresh milk
1/2 cawan brown sugar
1 sk esen vanilla
2 biji telur
Cinnamon
Garam
2 sb butter
Whisk semua bahan di atas kecuali butter. Panaskan atas kuali sehingga butter cair. Tuang atas roti 4 keping yang dicarik dan tabur choc chip. Biarkan meresap sekejap 15min. Bakar 180c/45min.
Sos custard
1 tin susu cair
1/2 cawan air
2sb gula
1sb tepung custard
Campur semua bahan dan masak sampai pekat.
Scoopable cookies yeastmode.ph
3/4 cup unsalted butter (170g)
3/4 cup brown sugar (150g)
1/4 cup white sugar (50g)
whole egg (large)
tsp vanilla extract (5ml)
2 cups all purpose flour (270g)
1 tbsp cornstarch (8g)
1/2 tsp baking soda (2.5g)
1/2 tsk baking powder (2.5g)
1/4 tsp salt (1.5g)
1 cup chocolate chips (150g)
*easy melt chocolate for filling
Mix butter with brown and white sugar using spatula. Then add egg and vanilla extract. In another bowl, put the flour, cornstarch, baking soda/powder, salt. Combine both mixture with choc chip and fillings. Bake at 180c for 15-20mins.
Magnolia banana pudding foodnetwork.com
One 14-ounce (1 3/4 cups) sweetened condense milk
1 1/2 cups (360g/12.7ounce) ice cold water
One 3.4-ounce instant custard powder
3 cups (720g/25.5ounce) whipping cream
One 11-ounce egg cookies/biscuits
4-5 ripe bananas
Beat the condensed milk and water on medium speed until well combined, about 1 minute. Add instant custard powder and beat until there are no lumps and smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
Whip the whipping cream on medium speed for about 1 minute, until the cream starts to thicken and stiff peaks form. Add the custard mixture a spoonful at a time. Mix until well blended.
After spreading the layer and garnish the top with crumbs, cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.
