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~♠BERsantai sambil BERkuiz @PAHANG[Berpinats]♠~
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2440# adabintang
CLUE apa nk bg? |
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gugel japp |
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lama nya soklan ni masih lom terjawab lagi
takde idea nak menjawap |
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lama nya soklan ni masih lom terjawab lagi
takde idea nak menjawap
cintan66 Post at 30-3-2010 09:53 
meh la jwapa cin |
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2441# masarju
SOALAN tghari Selasa{:1_130:}
a.Apa DIA?
b.Tepek 1 picnya yg jelas.
c.Tepek 1 resipinya.
d.Tepek dan namakan 2 bahan UTAMAnya.
a........pecan pie
b........
c........resepi
Ingredients:- 2 squares (2 ounces) unsweetened chocolate, melted
- 3 eggs
- 1 cup light corn syrup
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup light brown sugar, firmly packed
- 2 tablespoons melted butter
- 1 cup pecan halves
- pie shell, unbaked, 9-inch
- sweetened whipped cream or whipped topping
Preparation n a medium mixing bowl, whisk eggs to beat slightly. Stir in melted chocolate, corn syrup, salt, vanilla, brown sugar, and butter; stir to blend well. Stir in nuts and pour into unbaked pie shell.Bake at 400° F. for 15 minutes; reduce heat to 350° and bake 30 to 35 minutes longer. Outer edge of filling should appear set.Let butterscotch pecan pie cool completely on a rack. If desired, decorate the edge with whipped topping, or serve chocolate pecan pie with whipped cream or whipped topping.
d......
i) butter
ii) egg
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kak mas.... nak klu...
berapa perkataan |
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2441# masarju
SOALAN tghari Selasa{:1_130:}
a.Apa DIA?
b.Tepek 1 picnya yg jelas.
c.Tepek 1 resipinya.
d.Tepek dan namakan 2 bahan UTAMAnya.
a.......Kouign amann
b.....
c,....
Kouign AmannAbout 8 to 10 servings
1 tablespoon (12 g) dried yeast, not instant
¾ cup (175 ml) tepid water
2 cups (260 g) all-purpose flour
½ teaspoon sea salt
1 cup ( 200 g) sugar (which will be divided later)
(Plus additional sugar for rolling out the pastry)
1 stick salted butter (110 g), cut into ½-inch (2 cm) pieces and chilled
2-3 tablespoons additional salted butter, melted
1. In a medium bowl, dissolve the yeast in the water with a pinch of sugar. Stir briefly, then let stand for 10 minutes until foamy.
2. Gradually stir the flour and salt. The dough should be soft, but not too sticky. Lightly dust your countertop with flour and transfer the dough onto it.
Knead the dough with your hands until the dough is smooth and elastic, about 3 minutes. If the dough is very sticky, knead in just enough flour, one tablespoon at a time, until the dough doesn't stick to your hands.
3. Brush a medium bowl with melted butter, put the dough ball into the bowl. Cover, and let rest in a warm place for 1 hour.
4. Meanwhile, line a dinner plate with plastic wrap and set aside.
5.On a lightly floured countertop, roll the dough into a rectangle about 12" x 18" with the shorter sides to your left and right.
The dough may be sticky and difficult to handle. Use a metal pastry scraper to coax the dough into shape, and a minimal sprinkling of flour, as necessary.
(It will all be beautiful later, trust me.)
Distribute the butter in the center of the dough and sprinkle with ¼ cup (50 gr) of sugar. Grab the left side of the dough, lift and fold it over the center, than do the same with the right side (like a letter). You should have what resembles a 3-level pastry.
6. Sprinkle the entire length of the dough with ¼ cup (50 gr) of sugar and (without rolling) fold again into thirds, as before.
Place on the plastic wrap-covered dinner plate and chill for 1 hour.
(At this point, wipe excess flour from the countertop and dust the countertop with a rather liberal handful of sugar for rolling out the pastry again.)
7. Once chilled, remove dough from refrigerator.
Ease it away from the plastic onto the sugar-covered countertop.
(Use more sugar than shown. I was busy doing double-duty as the photographer and baker.)
Top the dough with ¼ cup (50 gr) of sugar, press it in a bit with your hands, and roll into a rectangle for the last time.
Now wasn't it easier this time?
Again, fold into thirds and let rest in the refrigerator for 30-60 minutes.
8. Preheat oven to 425° F (220° C) and brush a 9-inch (23cm) pie plate, preferably non-stick, with melted butter.
9. Remove dough from refrigerator. Roll dough into a circle about the size of the baking pan. It will be sticky; dusting the top with a sprinkle of sugar will help.
Once rolled, lift the dough and coax it into the pan. (It will want to break. If so, fold it in half and quickly slide something flat under it, like the metal bench scrape AND a metal spatula and quickly slip it into the pan. If it does break, just piece it back together in the pan.)
10. Sprinkle with the remaining ¼ cup (50 gr) of sugar and drizzle with 1 tablespoon melted butter.
Bake for 40-45 minutes, until the top is deeply caramelized. Let stand a few minutes, then run a spatula around the edges to release the Kouign Amann and slide the cake from the pan onto a cooling rack.
d.......
i) butter
ii) flour
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Rasanya blom ada JAWAPAN :re: |
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Dh check..masih xde JAWAPAN .
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bagi lah clue yg terang lagi bersuluh Mas......... |
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koi dah puas gugel nie ..tak jumpa iras picca masarju ... |
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a...baked macaroni
b...
c...
Bahan-bahan ( 12 biji )
- 200 g makaroni, direbus hingga lembut, toskan dan gaul dgn sedikit minyak.
- 300 g udang hidup, dibersihkan
- 1 tangkai cili merah, dihiris
- 1 tangkai cili hijau, dihiris
- 50 g cendawan butang, dihiris nipis
- 100 g parutan keju cheddar
- 1/2 cawan potongan daun kucai
- BAHAN2 KASTARD:-
- 5 biji telur gred A
- 200 ml susu cair
- 2 camca besar mentega cair
- 2 camca teh tepung gandum
- 1 camca teh gula
- 1 camca teh garam
- 1 camca teh serbuk lada sulah
Cara-cara
Dalam bekas besar, satukan semua bahan2 kecuali bahan2 untuk kastard. Gaul rata dan ketepikan.
Dalam bekas lain, satukan bahan2 utk kastard dan kacau rata menggunakan wisk.
Satukan kastard ke dalam No.1. Gaul rata. dan isikan ke dalam acuan muffin berlubang 12 (berisipadu 1/2 cawan setiap satu lubang) yg telah disapu dgn mentega. Isi hingga penuh. Bakar 20 minit pada suhu 180C. Hidangkan bersama sos cili.
d...
i) keju
ii) makaroni
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Category: Negeri & Negara
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Author
Post time 30-3-2010 08:42 AM
