Alhamdullilah dah seminggu kita di bulan Ramadhan :) minggu nih as plan turn rumah Kak Ngah ku plak destinasi berbuka puasa keluarga. Cuma kali ini lebih meriah kerana abg long ku yang duduk di Kedah dapat balik ke Johor dan berbuka puasa bersama..Almaklum..tahap setahun sekali kami berjumpa jadi peluang duduk berkumpul bersama begini mmg dinanti, meriah dengan senda gurau dan gelak ketawa..makan beramai-ramai dan "berebut-rebut" nih mmg tak sedar nasi licin dipinggan..sesekali melupakan diet (selalu sebenarnyer) takperlah kan..
Minggu hadapan InsyaAllah dirumah Kak Long haku plak..whoa..tahun niiiih baru haku perasan..adik bradik haku beraya sakan!! Menukar cat rumah, perabot, langsir, baju tu of coz lah kan..haku nih tumpang bahagia jelah..yelah nak beria duduk menyewa..nanti lah kalau ader rezeki berumah sendiri..(entah bila)
Untuk sessi Iftar nih haku buat Cream puff sebagai buah tangan..banyak haku simpan resepi cream puff nih..tapi kali nih again I follow Kak Rima recipe.Haku tak buat pun filling nyer..sbb masa suntuk..just drizzle dgn coklat dan dusting dgn powder sugar.Tapi kat sini haku paste kan sekali version filling yang kak Rima buat..boleh juga kalau nak buat filling kastard. Thank you sis Rima for this lovely recipe.:)
Ingredients
225 ml water
100 g margarine - i used unsalted butter
1 tbsp granulated sugar
125g high protein flour - bread flour
4 eggs
Method
1. Sift flour on paper.
2.Place water, butter and sugar in a pot and heat until butter melts and the mixture starts to boil.
3. Remove from heat and pour in all the flour while continue beating.
4. Put back on the stove and mix until the dough forms a ball and leaves the side of the pot.
5. Remove the pot and pour the dough into a mixing bowl. Using a beater start beating the dough for 2 minutes.
6. Add eggs one at a time making sure thoroughly mixed. Dough should be soft and shiny.
7. Place into piping bag and pipe into shapes.
8. Bake in a preheated oven 180C until it's golden brown... abt 25mins
Vanilla custard
3 egg yolks
1 / 4 cup sugar
1 stick vanilla bean
1 cup UHT milk
15gr corn flour
1 tbsp Salted butter
Method
1. Mix the egg yolks, sugar, corn flour, stir until well blended and pale yellow in color.
2. Heat the milk and vanilla bean until almost boiling, remove vanilla bean, pour half of the boiled milk into the beaten egg + sugar + corn flour, stir, then pour back into remaining milk , reheat, stirring constantly until custard thickens, remove from fire, add butter, stir until well blended, let it cool bef putting into piping bag.
2. Heat the milk and vanilla bean until almost boiling, remove vanilla bean, pour half of the boiled milk into the beaten egg + sugar + corn flour, stir, then pour back into remaining milk , reheat, stirring constantly until custard thickens, remove from fire, add butter, stir until well blended, let it cool bef putting into piping bag.
Durian custard
220g durian flesh
3ooml milk
110g sugar
40g corn flour
1 egg yolk
1/4 teaspoon salt
Method
1. Blend durian flesh and milk
2. Add in sugar and salt - place it in a pan
3. Heat the milk/durian until it starts to boil. Add in corn flour and continue to stir.
4. Add in egg yolk and continue to stir using a whisk until small bubble appear. Cook for another 2 minutes. Remove and pour into another container and cover with cling film. Cool down and chill for 2 hours.
2. Add in sugar and salt - place it in a pan
3. Heat the milk/durian until it starts to boil. Add in corn flour and continue to stir.
4. Add in egg yolk and continue to stir using a whisk until small bubble appear. Cook for another 2 minutes. Remove and pour into another container and cover with cling film. Cool down and chill for 2 hours.
