Egg Tart

Egg tart = RM20 / 16pcs  (tart shell’s size = 6.3cm)

Naik keretapi

After a week kat KL, we all balik Kulim naik keretapi malam.. bertolak dari KL Sentral at 10pm.. sampai Butterworth at 6am.. and this time naik koc yang ada katil.. mmg best and selesa.. budak2 mmg suka la.. panjat sana sini.. seronok betul dia orang main.. aku apa lagi.. lelap mata la.. lagipun kepala pening la pulak.. tu yg buat tak tau je budak2 tu main.. tapi last2 diorang tido jugak sampai pagi..

Cupcakes

Check for the price detail here

Moist Chocolate Cake

Moist Chocolate Cake

1.3kg – RM40 - 8”

Add RM 5 for ganache topping.

Famous Chocolate Chip Cookies

Dapat order from few people for this special choc chip cookies.. ada member cakap cookies paling sedap dia penah jumpa kat Kulim nih..

I’m selling it for 1kg – RM50.00

12 March–18 March

The whole week of school holidays are spent in KL.. We all balik KL naik AirAsia yang dah dibooking lebih sebulan awal… sampai LCCT, my auntie dah tunggu.. bila gi kat kereta, dia dah kene saman.. kesian my auntie tapi alhamdulillah.. since dia pegi bayar saman tu cepat.. saman tu telah didiskaunkan.. ok la tu.. kesian my auntie..

anyway.. the whole week kat KL.. we stayed at my parents house in shah alam.. Man cuti until Rabu je.. then he is back to Kulim.. kitorang stay till friday..

banyak jugak la activities.. especially for me.. not for the kids.. hahaha.. aku jadik chauffer for my mom for her medical checkup kat spital klang and for my dad for his medical checkup kat spital serdang.. and then for my sister for her prenatal checkup kat klinik kesihatan seksyen 7.. makna kata banyak spent ulang alik spital la.. hehe.. but no problem.. tak kesah pun..

and one of the activity yg paling dinanti2kan ialah belajar buat kek with kak lea from leaoven.. best betul.. dari pagi kul 11 sampai kul 11 malam.. hehehe.. punye la marathon.. sebab supposedly 2 days.. tapi since tak de transport nak ke sana.. we cramp kan the modules jadik 1 day..

so here are the pictures yg diambil..

 

Kek-kek yang siap di ‘deco’

 

 

 

Deco cake yang bagi aku sangat hebat.. sebab leh buat bunga rose and then tulis nama aku.. with my own hands..

 

 

Cupcakes yang aku buat from baking the cupcakes until deco..

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

moist Chocolate Cake

 

Butter Cake

 

 

 

dan the last 2 days kat sana, aku belajar buat tartlets ngan adik.. aku buat blueberry cheesetart and egg tart..

 

 

 

below are the egg tarts..

 

2nd Attempt of Roti Boy (Mexican Bun) from different Recipe

Oleh kerana tak puas hati sangat on my first attempt buat roti boy ari tu.. so aku buat lagi sekali semalam.. this time.. rasa dah ada.. rupa dah ada tapi sekejap je.. sebab selepas beberapa minit di keluarkan dari oven.. the bun terturun sket di tengah.. and agak lembik..

atas: sebelum di letak topping..

bawah: selepas di letak topping..

 

 

Recipe: (Makes about 17 buns)

Coffee Topping Ingredients

200 g softened butter
160 g icing sugar
3 lightly beaten eggs
2 tbsp instant coffee dissolved in 1 tbsp water
a pinch of ground cinnamon
200 g flour

Method
Beat the butter and sugar until the mixture is light and fluffy. Gradually beat in eggs. Mix in coffee flavoring. Sift flour onto mixture and mix until combined. Refrigerate the mixture.

Sweet Bun Dough Ingredients
500 g bread flour
20 g milk powder
75 g castor sugar
6 g salt
8 g instant yeast
5 g bread improver (vital wheat gluten – optional)
1 lightly beaten egg
270 g water
60 g softened butter

Method

1. Mix flour, milk powder, sugar and salt in mixer on low speed 1 min.

2. Add in yeast, egg and water. Mix on low speed for 1 minute, then medium speed for 8 minutes.

3. Add butter and mix for 5 minutes more on medium speed until a soft, smooth and elastic dough forms.

4. Remove dough from mixing bowl and shape into a ball.

5. Divide the dough into 55 gram portions. Roll each portion in to a ball and then cover and set aside for 10 minutes.

6. Flatten a ball of dough and place a 10 gram cube of butter into the center of the dough. (Masa nak buat ni, leh sapu butter sket kat tangan.. doh tak melekat tapi masa nak seal tu.. jari jgn ada butter.. nanti tak leh nak tutup lepas masukkan butter)

7. Gather the edges and pinch to seal. Pat into shape and place on a greased baking tray. Proof the buns for 45 minutes.

8. Preheat oven to 200*C (400*F).

9. Scoop the topping mixture into a piping bag and pipe the topping in a spiral pattern onto the buns.

10. Bake for 12-15 minutes or until the buns are lightly brown.