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Hari ini sekali lagi kita akan belajar memasak, kali ini resepinya Burger Bapaklahbeso. Adapun burger ini darjatnya terlebihlah tinggi berbanding burger DH mahupun burger lagenda Abg Hapez. Bahan2 yg terlibat dlm resepi anak bujang malas2 ubi ni ialah:-

Daging burger

Apa yg speselnya daging ni ialah ia dibuat dari lean meat..so maknya dtg dari portion of btl2 daging..bukan buat dari leftover parts of meat mcm setengah2 daging burger lain. Burger ini juga sgt tebal..sekeping lebih kurg 100 g, bersamaan 2 keping daging Ramly Burger. Selain itu syarikat ini juga telah mengambil salah seorg pelajar KYUEM menjadi duta produknya

Cheese

Adapu cheese mempunyai byk kepelbagaian produk nk dipilih, cuma ada duit ke x je jd persoaln. Dari cheddar ke mozarella sampailh pada blue cheese..sumanya sedap ditelan tp yg paling sesuai nk diguna dlm resepi kita kali ini ialah cheddar. Sekali lg Salah Seorg student KYUEM dipilih menjadi duta produk.

Sos & perasa

Bagi menyedapkn lg rasa burger kita, maka sos thousand island & yellow mustard dipilih sebagai pelengkap rasa

Cara2 memasak

Masukkan daging ke dalam ketuhar yg telah sedia dipreheatkn, pastikn tempoh memasak antara 9-11 minit mengikut citarasa. Bila nk test tahap daging yg sedang dimasak, ini tips yg ada:-

  • hold together ibu jari dgn jari kelingking(tgn kiri). Tekan muscle yg hold ibu jari kt tapak tangan anda(guna jari tangan kanan)..jika burger anda mempunyai kekenyaln pada tahap sama maka burger anda berada di tahap rare.
  • ulang langkah sama tp this time hold together ibu jari dgn middle finger. Kekenyaln otot anda indicate tahap medium rare.
  • Last skali..hold together ibu jari dgn jari hantu (ghoul finger??),kekenyaln otot anda indicate tahap well done.

setelah siap dimasak bulehlah gabungkn bersama roti,sauce & cheese kemudian masukkn sekali lg ke dlm ketuhar.Ini bertujuan menghasilkn melting effect bg cheese itu(gambar x brape nampk,sori la ye

Hasilnya, jadilh Burger Bapaklahbeso

p.s: post ni bkn bertujuan nk ajar sgt..saja nk berlagak burger best je haha!!!…

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Puma & Evisu..dua brand peberet ak wat kolaborasi(baku tuh) terbaru ngan menghasilkn crossbreed yg sgt entsem gayanya..cuma harganya saja yg mungkin membantutkn niat seta merabakkn poket org yg nk membeli…mcm mana pun ak tetap jatuh hati…warghhh!!!x pe lah x dapek beli pun nengok je lah..

Evisu lak br wat latest release ngan mengeluarkn beberapa lg jeans yg sangat masyuk antaranya yg ak letak gambar kt bwh..meleleh.

p.s: Kpd sesapa yg baek hati serta mempunyai lebihan uwang yg cukup nk support anak org laen..bulehlh membantu saya dgn menghadiahkn jeans ini kpd saya..sekian trima kasih..

Sedikit tips yg ak jumpa masa dok pusing2 carik recipe aritu..amat berguna bagi org yg first time nk masak cookies. Bagi sesapa yg nk terus ke site tu,klik kt allrecipe. p.s: kalo nk cari recipe..korg carik yg byk review e.g recipe biskut yg ak kasi tu dpt riview dr 3800 lebih org..so confirm best la.

Perfect Cookies

By: Allrecipes Staff

Some cookies should be crisp and delicate, while others ought to be chewy and tender.

The ingredients, mixing techniques and baking temperature all affect how a batch of cookies will turn out.

Ingredients

Using the correct ingredients is key. Follow the recipe closely and measure ingredients carefully for best results.

Fats Cookies are made primarily with butter, margarine or shortening. Fats play a major role in the spread of a cookie–whether a cookie keeps its shape or flattens in the oven. Shortening and margarine are stable, and will help cookies keep their original unbaked shapes. Butter melts at a much lower temperature than other solid fats–it melts at body temperature, resulting in a “melt-in-your-mouth” burst of flavor. Cookies made with butter tend to spread out. Butter is essential in certain cookies, such as shortbreads; if they don’t hold their shape, consider lowering the amount of butter, sugar, or baking soda in the recipe. The amount of fat also affects the cookies: in general, more fat equals flat, crispy cookies while less fat equals puffier, cake-like cookies. Whipped spreads are not suitable for baking: use solid sticks of margarine instead.

Flour Flour also affects how cookies behave. Most cookie recipes call for all-purpose or pastry flour. Both bread flour, with its high protein content, and cake flour, which is high in starch, produce cookies that tend to spread less. (The gluten in the bread flour and the absorbant starch in cake flour are responsible for the similar results.) Higher flour-to-liquid ratios are needed in shortbread and crumbly-textured cookies.

Baking Powder and Baking Soda Baking powder and baking soda are the two most common leaveners in cookies. Baking soda is simply bicarbonate of soda, while baking powder is a combination of bicarbonate of soda plus cream of tartar, an acidic ingredient. Baking soda neutralizes the acidity of the dough, allowing the cookies to brown in the oven. Since baking powder already contains its own acid, it will not reduce the acidity in the dough, and the resulting cookies will be puffier and lighter in color.

Sugars Like fats, sugars liquefy in the oven. The type and amount of sugar used play a big role in cookie performance. White sugar makes a crisper cookie than brown sugar or honey. Cookies made from brown sugar will absorb moisture after baking, helping to ensure that they stay chewy. Most chocolate chip cookie recipes contain both brown and white sugars. If you lower the amount of sugar called for in a cookie recipe, the final baked cookie will be puffier than its high-sugar counterpart.

Eggs and Liquids Eggs are a binding agent. Liquids can either cause cookies to puff up or spread. If egg is the liquid, it will create a puffy, cake-like texture. Just a tablespoon or two of water or other liquid will help your cookies spread into flatter and crisper rounds. Egg yolks bind the dough and add richness but allow a crisp texture after baking, whereas egg whites tend to make cookies dry and cakey. To make up for the drying effect of the egg whites, extra sugar is often added. This is why cookies made with just egg whites tend to be so sweet–think of macaroons.

Troubleshooting

If you have a cookie recipe that you love, but aren’t getting the desired results, use these tips to get your perfect cookie:

  • Flat If you want your cookies on the flat side, you can do some or all of the following things: Use all butter, use all-purpose flour or bread flour, increase the sugar content slightly, add a bit of liquid to your dough, and bring the dough to room temperature before baking.
  • Puffy For light, puffy cookies, use shortening or margarine and cut back on the amount of fat; add an egg, cut back on the sugar, use cake flour or pastry flour, use baking powder instead of baking soda and refrigerate your dough before baking.
  • Chewy Try melting the butter before adding it to the sugars when mixing. Remove cookies from the oven a few minutes before they are done, while their centers are still soft but are just cooked through. The edges should be golden. Use brown sugar, honey or molasses as a sweetener. Let cookies cool on the pan for several minutes after baking before transferring to cooling rack.
  • Crispy For crisp, crunchy cookies, use all butter and a proportion of white sugar. Use egg yolks in place of a whole egg. Cookies should be baked completely. Let cool on the baking sheet for one minute before transferring to a cooling rack.

Disebabkn peberet ak ialah mkn2,especially masakn best2..so ak jugak suka memasak serta test2 resepi baru.. Aritu ak ada blajar ngan Tuan Guru Laila masak cookies pasal family ak x minat cookies..terpaksa la menumpang kasih org len blajar masak cookies. Ak gak ada wat research kt tenet..maka setelah memandai2.. jadilah biskut yg amat best..resepi yg ak nk review ini diamek dari all recipe, sudah ditest dan hasilnya sgt best..x yah dh g carik biskut kt kedai abg itam Famous Amous tu

Award Winning Soft Chocolate Chip Cookies

SUBMITTED BY: Debbi Borsick PHOTO BY: Allrecipes

INGREDIENTS

US scaling

  • 4 1/2 cups all-purpose flou
  • 2 teaspoons baking soda
  • 2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups semisweet chocolate chips
  • 2 cups chopped walnuts (optional)

Metric scaling

INGREDIENTS

  • 560 g all-purpose flour
  • 9 g baking soda
  • 455 g butter, softened
  • 330 g packed brown sugar
  • 100 g white sugar
  • 190.4 g instant vanilla pudding mix
  • 4 eggs
  • 10 ml vanilla extract
  • 670 g semisweet chocolate chips
  • 240 g chopped walnuts (optional)

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
  2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Tips2 yg ak buleh kongsi

  1. Utk memastikn biskut ni jadi crispy kt luar & chewy kt dlm,korg biarkn je kt atas baking sheet tu sampai biskut tu sejuk sindri..baru alihkn ke tempat lain(proses ni lambat so kena sabar skit,tp bila dh siap mmg puas hati).
  2. Pastikan pan memasak yg korg nk pakai tu sentiasa pada suhu bilik,ini bagi memastikn biskut tu kembang dgn elok. Proses ni lambat skit so kalo nk cepat korang letak je bwh running tap water,
  3. Disbbkn 2 proses kt atas ni lambat..korg bulehla pakai 2-3 pan memasak,so sementara nk tunggu satu batch biskut tu sejuk,batch yg lain buleh terus dimasak. Takpun korg pakai je aluminium sheet(ak x pernah cuba,so x tau jd ke x)
  4. Ak x pakai vanilla pudding masa ak wat aritu,pasal ak x jumpa kt kedai masa nk beli..tp jadi gak. Cuma ada org kata bila pakai pudding tu, biskut tu akan kekal crispy & chewy lagi lama.
  5. recipe kt atas akan menghasilkn biskut yg teramat byk,so bagi 1st timer nk cuba..korg halfkan everything..so kalo x brapa berjaya utk 1st time..x de la membazir sgt.
  6. Recipe kt atas bg ak sedikit terlebih manis, so kalo nk kurangkn skit gula buleh la wat camtu,kurngkn white sugar je..brown sugar x yah..tp skit je tau..takut nanti dough tu x jadi. Ak cadangkn korg follow dulu recipe kt atas…mana tau sesway ngan citarasa korg.
  7. Bg memastikn cookies anda berjaya..sgt PENTING utk korg follow btol2 recipe yg dibagi..sbb bila memasak kek atau biskut..sedikit alteration buleh menyebbkn recipe tu terus x jadi.

Slamat Mencuba!!!

Watak katun yg sgt popular di kalangan bdk pompuan,Hello kitty pun dh join group elite. Dgn penggabungan jenama(cross brand) dgn French brand,Victoria Couture, produk yg terhasil mmglah mahal x ingat dunia serta berupaya m’bocorkan wallet anda.

Kalo terasa byk duit maka bolehlh invest dgn membeli utk nenek,makguard serta anak ketua kampung anda.

Kalo x de duit duduk diam2 sajalah,jgn sesekali minta dibelikan oleh abah anda kerana dipercayai berupaya mendatangkn mudarat seperti semput2,lelah serta sakit jantung.

Moga Esok Lebih Baik Dari Hari Ini

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