Baking

On 15 September 2009, I have try to bake the bread pudding again without the pineapple which turned out really good.

Today 5 September I have try out a recipe book that I brought from the local magazine shop, the recipe writen in Bahasa Malaysia which I could understand pretty well. It taste alright, the first time I learned to use the ingredients shortening, I managed to find this ingredients from Cold storage, Bangsar Shopping Centre. If you guys wanted to try out any western cookies or recipes, could check out this supermarket that supplies a lot of overseas products to cater for the expatriates residents.

Biskut Jejari Nestum

Bahan A

200g mentega

50 g shortening

1 sudu besar vanila

90g gula kastor

Bahan B

300g tepung gandum

30g tepung jagung

1/2 sudu kecil serbuk penaik

10g tepung kastard

60g nestum/kisar

Cara Meyediakan

1. Pukul bahan A hingga lembut dan masukkan bahan B

2. Terap menggunakan acuan dan hiasan

3. Bakar pada suhu 180 C selama 20 minit

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Nestum Cake
Ingredients
- 240g butter/margarine
- 200g castor sugar
- 1 tbsp honey
- 4 eggs
- 50g Nestum
- 200g self-raising flour, sifted
- 150ml milk

Method:
1. Put A into a mixing bowl and cream till light
2. Add in eggs one by one, beating well after each addition till creamy
3. Add nestum and mix well
4. Divide flour and milk into 3 parts and fold in alternately till well-combined
5. Pour mixture into a 22cm/9" lined and greased square baking tin, baked in a pre-heated oven at 180C till golden brown and cooked, about 45 minutes
6. Remove from oven, leave to cool before serving.


Hollander Torte
- 100g butter/margarine
- 60g icing sugar, 1 egg yolk
- 200g plain flour, sifted
- 2tbsp strawberry jam

Filling:
- 120 g butter/margarine
- 80g castor sugar, 2 eggs
80g plain flour, sifted
100g ground almond
Decoration
30g flaked almonds

Method:
1. Pastry: Cream butter and icing sugar till light, add egg yolk and cream till well-combined. Add flour and mix into a pliable dough. Rest for 20 minutes
2. Roll pastry in between two sheets of plastic till 3mm thick and big enough to line a 22cm/9" pie dish.
3. Remove the top plastic sheet, invert and place the pastry over the pie dish. Press neatly and remove the excess pastry from the sides. Brush strawberry jam on the base.
4. Filling: Cream butter and castor sugar till light, add eggs one at a time, beating well after each addition. Fold in sifted flour and ground almond, mix till well combined.
5. Pour filling mixture onto the pie dish and spread neatly. Sprinkle flaked almonds on tops as decoration.
6. Bake in a pre-heated oven at 180C for 35-40 minutes till golden brown. Remove, leave to cool before serving.

Butter Cookies Recipe
Ingredients A
150g butter
100g Castor sugar
1 tbsp condensed milk
1 egg yolk
1/2 tsp vanilla
Ingredients B ( Sifted Together)
200g plain flour
50g cornflour
1/8 tsp salt
some crushed cornflakes or Nestum

Marble Cake Recipe

Ingredients

250g butter

200g castor sugar

4 eggs

1tsp vanilla

250g self-raising flour

4tbsp milk

1tbsp cocoa powder, add 3tbsp hot water and mix into paste

Method

1. Get ready all the ingredients

2. Put butter and caster sugar into the mixing bowl

3. Use low speed to mix until even. Change to medium speed and beat until light ( sugar has not dissolved yet) Add in the first egg

4. Beat well after each addition of egg until creamy

5. Scrape down the sides of even mixing

6. Add in Vanilla and mix well

7. Divide flour into three portions, use lowest speed to mix in flour. Scrape down sides for even mixing

8. Finally, add milk

9. Mix until well-combined.

10. Pour into a 22cm lined and greased baking tin. Shake lightly to distribute cake miture evenly. Bake in a pre-heated oven at 180C for about 45 minutes until golden brown and cooked. Remove from oven and leave to cool.

Pineapple Bread Pudding Recipe

Ingredients
8 pcs bread, trimmed

120g butter

1 tin pineapple rings, drained, chopped

60g raisins

A(mixed)

5 eggs, beaten

2 cups pineapple juice

50g castor sugar

Method

1. Spread butter onto bread ( both sides) and cut into triangles. Arrange 4 slices of bread on a greased 22 cm/9" square oven proof dish.

2. Pour in half of mixture A, spread chopped pineapple, raisins on top and cover with the remaining 4 slices of bread. Pour in the remaining mixture A, put aside for 3-4 hours for the bread to soak up the liquid.

3. Bake at 180C till cooked and golden brown ( about 45 minutes). Remove, decorate with pineapple rings and red cherries.