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Sunday, 15-Apr-2007 19:33 Email | Share | Bookmark
MAGNOLIA'S VANILLA CUPCAKES AND POTATO BREAD

hari nie kita buat cupcakes atas permintaan anak dara kita,mek ngah Ika...dia nak decorate cupcakes tu sendiri....tertarik tengok cupcakes yg cantik2 di dlm fotopages nie. dah order Wilton's decorating tips tp belum sampai lagi so kita decorate pakai sudu je..




Magnolia’s Vanilla Cupcakes- just copy from http://www.recipelink.com/cookbooks/2005/0743246616_3.html

Everyone is always asking us which is the most popular cupcake at the bakery. Most people are surprised that it is what we call the vanilla vanilla - the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink).


Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)

CUPCAKES:
• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract

• ICING:
• Vanilla Buttercream or Chocolate Buttercream

Method

1. Preheat oven to 350 degrees.
2. Line two 12-cup muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.
Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.

and i baked Potatoe Bread, recipe from http://mamafami.fotopages.com/..i just copy the recipe from her fp....thanks mamafami...



POTATO BREAD

Ingredients :

(A)
600g bread flour
70g sugar
1 1/2 teaspoons salt
1 1/2 tablespoons milk powder
4 teaspoons instant yeast

(B)
1 egg
270ml cold water

(c)
120g mashed potato*
60g butter

(D)
Custard

Since there's been a bit of confusion here, let me just edit. Mashed potato that I used are just peeled potatos that you boil till soft and then mashed. It's not the ready made in powder form ya. Please take note....tq

Method :
1. Mix (A) till well blended. Add (B) and knead to form a dough.
2. Add (C), continue to knead to form a smooth and elastic dough.
3. Make the dough into a ball. Put in a bowl and cover with clear film. Put in a warm place to prove for 45 minutes.
4. Mould the dough into a balll and leave it to rest for a further 15 minutes.
5. Divide the dough into several 30g pieces. Mould them into balls and put them on a greased 23cm square baking pan, 16 pieces per pan. Makes 2 pans.
6. Cover and leave to prove for 40 minutes or till twice the size.
7. Brush with egg wash and pipe the custard to make a cross on top.
8. Bake at 180 C for 25 minutes on the lower shelf of the oven. Serve.

** As the dough is a bit sticky, put some flour on your hands before you start to make into balls.

Quote:
mamazieza: terima kasih krn sudi singgah tgk fp kita......


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