My Raya won’t be complete without chocolate chip cookies. It’s kind of like our kuih Raya staple. 🍪🍪🍪
I tried making this chocolate chip cookies by Modern Honey the other day, and it was a success (probably have to make smaller for Raya - this was just for testing hehe). I used Buttercup for this recipe as it gives a buttery aroma and great quality baked goods at affordable price. These cookies are crispy at the edges, chewy in the middle, and exploding with chocolate! Best part is, it’s SO easy to make.
Ingredients:
1 cup cold Buttercup, cut into cubes
1 cup brown sugar
1/2 cup + 2 tbsp sugar
2 large eggs
2 tsp vanilla essence
2 3/4 cups all-purpose flour
1 tsp cornstarch
3/4 tsp baking soda
2 cups chocolate chips
Steps:
1. Preheat oven to 200 degree Celsius.
2. Cream butter, brown sugar and sugar until light and fluffy.
3. Add eggs and vanilla, and mix. Then add in the flour, cornstarch and baking soda. Mix until combined.
4. Fold in the chocolate chips.
5. Line baking sheets with baking paper. Roll the dough into balls and place them onto the baking sheets (I just use ice-cream scoop tho).
6. Bake for 9-12 minutes and let them rest for 5 minutes to set before transferring to wire rack to cool completely.
Happy baking!
#raya #bakewithButtercup #FiestaRayaButtercup #Buttercup #PeraduanButtercup #hariraya #raya2021
#homebaked #homemadewithlove #izareviews #partipost @partipost_my
同時也有2部Youtube影片,追蹤數超過60萬的網紅Tasty Japan,也在其Youtube影片中提到,ストロベリーアイスクリームをクッキー型でくり抜いて、ホワイトチョコでコーティングした、まるでパイナップルそっくりなアイスキャンディーバー♪夏にぴったりのひんやりスイーツ!ぜひ作ってみてくださいね。 パイナップル型が可愛い♪アイスキャンディーバー 8個分 材料: ストロベリーアイスクリーム(室温に...
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buttercup ingredients 在 Resepi Mutiara HATI Facebook 的最佳解答
Resep Royal Pineapple Cheese Tart
Bahan-Bahan:
Tepung gandum 350grm (anggaran)
Buttercup 250grm
2sb tepung kastad
2 sb tepung jagung
6 sb Cream Cheese (saya guna jenama Tantura) kalau nak letak lebih pun boleh
Sedikit garam halus
1 biji kuning telur
Jem nenas secukupnya
Cara Membuat:
1. Satukan Buttercup cream cheese dan garam. Masukkan kuning telur kacau sebati, kemudian masukkan tepung gandum, tepung kastad dan tepung jagung.
2. Uli bahan hingga sebati. Kalau adunan agak lembut boleh tambahkan sedikit lagi tepung.
3. Terap mengunakan acuan semperit dan gulung seperti biasa. Bila hendak dibakar, sapukan kuning telur yang telah dicampurkan sedikit pewarna kuning.
4. Bakar dalam suhu 170~180 darjah Celsius selama lebih kurang 25 minit hingga 30 minit mengunakan api atas bawah.
Royal Pineapple Cheese Tart Recipe
Material:
Wheat flour 350 grm (budget)
Buttercup 250 grm
2 sb castle flour
2 sb corn flour
6 sb Cream Cheese (I use the brand Tantura) if you want to put more in
A little bit of fine salt
1 pieces of egg yolks
Pineapple jem is enough
How to Make:
1. Together with Buttercup cream cheese and salt. Insert the egg yolks, then insert wheat flour, castle flour and corn flour.
2. Uli ingredients to sebati. If the mix is quite soft, you can add a little more flour.
3. Therap uses semperit and rolls as usual. When to burn, apply the egg yolk that has been mixed with some yellow dye.
4. Burns in temperature 170 ~ 180 degrees Celsius for about 25 minutes to 30 minutes using fire above.Translated
buttercup ingredients 在 Sajian Dapur Bonda Facebook 的最佳解答
Pelbagai resepi chocolate topping
Resepi Topping Coklat
.
.
RESEPI TOPPING COKLAT 1
Bahan-bahan:
2 sudu marjerin
3 sudu besar susu cair @ air panas
1/2 cwn serbuk koko
4 sudu besar susu pekat
Cara-cara'y:
1.Masak cara double boiler
2.Biarkan sebentar & curahkan diatas kek yg tlh sejuk..
RESEPI TOPPING COKLAT 2
Bahan-bahan:
150gram coklat masakan
35gram susu cair
1sudu kecil butter
Cara-cara'y:
1.Masak secara double boiler
2.Biarkan sebentar & curahkan diatas kek yg tlh sejuk..
RESEPI TOPPING COKLAT 3
Bahan-bahan:
1/2 cawan koko
1/2 cawan susu
1 sudu besar minyak masak
Cara-cara'y:
1. Masak kesemua bahan atas api perlahan
2. Biarkan sebentar & curahkan diatas kek yg tlh sejuk..
RESEPI TOPPING COKLAT 4
Bahan-bahan:
250gram coklat masakan (potong kecil-kecil)
1sudu besar majerin/butter
130ml double cream atau whipping cream
gula halus secukup rasa (optional)
Cara-cara'y:
1.Cairkan coklat secara double-boiler
2.Alihkan dr api, kemudian masukkan majerin, gula dan cream..Kacau sehingga sebati..
3.Curahkan atas kek..
RESEPI TOPPING COKLAT 5
Bahan-bahan:
1/2 bar coklat masakan
2 sudu besar butter
1/2 sudu besar gula halus
Esen vanilla beberapa titik
Cara-cara'y:
1.Masak secara double boiler
2.Biarkan sebentar & curahkan diatas kek yg tlh sejuk..
RESEPI TOPPING COKLAT 6
Bahan-bahan:
200gram coklat masakan
2 sudu besar susu pekat
6 sudu besar air panas
Cara-cara'y:
1.Masak secara double boiler
2.Biarkan sebentar & curahkan diatas kek yg tlh sejuk..
RESEPI TOPPING COKLAT 7
CHOCOLATE GANACHE:
450g Coklat - potong kecil
300g Cream - (heavy cream/thick cream/whip cream)
Masukkan ke dlm periuk kecil & masak dgn api kecil sehingga coklat cair.
Sejukkan sedikit sebelum di sapu ke atas kek.
RESEPI TOPPING COKLAT 8
200 gm susu isian sejat
600 gm coklat masakan
1 sb madu atau mentega
Masukkan ke dlm periuk kecil & masak dgn api kecil sehingga coklat cair.
Sejukkan sedikit sebelum di sapu ke atas kek.
RESEPI TOPPING COKLAT 9
300 gm coklat masakan - potong kecil
200 gm UHT whipping cream
1 sb mentega
Panaskan cream hingga mendidih sedikit dan matikan api. Masukkan coklat dan kacau hingga coklat cair dan sebati. Masukkan mentega dan sebatikan
RESEPI TOPPING COKLAT 10
1 sb gelatin
150gm coklat bar - compound
1 biji kuning telur
2 biji putih telur
2 sb gula castor
200 gm whipping cream
caranya
Larutkan 1 sb gelatin dengan sedikit air panas.
Cairkan 150gm coklat bar. Guna kaedah double boiler.
Masukkan 1 biji kuning telur yg dah dipukul, butter 2 sb & gelatin. Gaul sebati. Ketepikan.
Pukul 2 biji putih telur dengan 2 sb gula kastor hingga bertanduk. Campur dlm adunan coklat guna kaedah kaup balik.
Pukul 200 gm whipping cream dan masukkan dalam adunan coklat.
Simpan dalam peti ais selama 2 jam sebelum digunakan
RESEPI TOPPING COKLAT 11
1/2 ketul buttercup
1/2 cwn serbuk koko
1/2 cwn susu pekat
Masak guna kaedah double boiler hingga sebati
DIHARAP RESEPI2 NI DPT MEMBANTU ANDA SEMUA CARA NK BUAT TOPPING COKLAT YE..
;) ;) ;)
Chocolate Topping recipe
.
.
Chocolate Topping Recipe 1
Ingredients:
2 Spoon of margarine
3 tablespoons of liquid milk @ hot water
1/2 wickets of koko powder
4 tablespoons of condensed milk
Face-face ' and:
1. Cooking the way to double boiler
2. Let it be for a while & pour it on a cold cake..
Chocolate Topping Recipe 2
Ingredients:
150 grams of chocolate cooking
35 grams of liquid milk
1 small spoons of butter
Face-face ' and:
1. Cooking in double boiler
2. Let it be for a while & pour it on a cold cake..
Chocolate Topping Recipe 3
Ingredients:
1/2 cups of koko
1/2 cups of milk
1 tablespoons of cooking oil
Face-face ' and:
1. Cooking all ingredients on slow fire
2. Let it be for a while & pour it on a cold cake..
Chocolate Topping Recipe 4
Ingredients:
250 grams of chocolate cooking (small cut)
1 tablespoons of majerin / butter
130 ml double cream or whipping cream
Fine Sugar Taste (optional)
Face-face ' and:
1. Double Chocolate Double-boiler
2. Move from the fire, then insert majerin, sugar and cream.. Stir it up..
3. Pour on the cake..
Chocolate Topping Recipe 5
Ingredients:
1/2 bar chocolate cooking
2 tablespoons of butter
1/2 tablespoons of fine sugar
Esen Vanilla some points
Face-face ' and:
1. Cooking in double boiler
2. Let it be for a while & pour it on a cold cake..
Chocolate Topping Recipe 6
Ingredients:
200 grams of chocolate cooking
2 tablespoons of condensed milk
6 tablespoons of hot water
Face-face ' and:
1. Cooking in double boiler
2. Let it be for a while & pour it on a cold cake..
Chocolate Topping Recipe 7
CHOCOLATE WIN:
450 g chocolate - small cut
300g Cream - (heavy cream/thick cream/whip cream)
Put it in a small pot & cook it with small fire until the chocolate melts.
Cool down a little before being applied to the cake.
Chocolate Topping Recipe 8
200 gm of milk stuffing milk
600 gm of cooking chocolate
1 SB of honey or butter
Put it in a small pot & cook it with small fire until the chocolate melts.
Cool down a little before being applied to the cake.
Chocolate Topping Recipe 9
300 gm chocolate cooking - small cut
200 gm UHT whipping cream
1 SB of butter
Heat up the cream until it boils a little and turn off the fire. Put in the chocolate and stir it up until the chocolate melts and melts. Insert Butter and sebatikan
Chocolate Topping Recipe 10
1 SB of gelatin
150 gm chocolate bar - compound
1 pieces of egg yolk
2 pieces of egg whites
2 SB Castor sugar
200 gm whipping cream
How
Dissolve 1 SB Gelatin with a little hot water.
Cash 150 gm chocolate bar. Use the double boiler method.
Insert 1 Yellow eggs that have been beaten, Butter 2 SB & Gelatin. Gaul. Put aside.
At 2 EGG WHITES WITH 2 SB of sugar castor to the horned. Mix in the chocolate mix using you method.
At 200 gm whipping cream and put it in the chocolate mix.
Keep it in the fridge for 2 hours before it's used
Chocolate Topping Recipe 11
1/2 piece buttercup
1/2 wickets of koko powder
1/2 wickets of condensed milk
Cooking using double boiler method to mix
Hope this pictures can help you all the way to make chocolate topping..
;) ;) ;)Translated
buttercup ingredients 在 Tasty Japan Youtube 的最佳解答
ストロベリーアイスクリームをクッキー型でくり抜いて、ホワイトチョコでコーティングした、まるでパイナップルそっくりなアイスキャンディーバー♪夏にぴったりのひんやりスイーツ!ぜひ作ってみてくださいね。
パイナップル型が可愛い♪アイスキャンディーバー
8個分
材料:
ストロベリーアイスクリーム(室温に置いて柔らかくする) 2kg
ホワイトチョコレートチップス 525g
ココナッツオイル 120ml
食用色素(黄) 適量
カラーシュガー(緑) 適量
パイナップルのクッキー型(7×12cm) 1個
アイスキャンディー棒 8本
作り方:
1.クッキングシートを敷いた天板に、柔らかくしたストロベリーアイスクリームをのせて、スパチュラなどで均等に広げる。表面にクッキングシートを被せて、冷凍庫で6時間冷やす。
2.クッキー型をお湯に浸け、(1)のアイスクリームを8個くり抜く。再びクッキングシートを被せて、冷凍庫で1時間冷やす。
3.お湯で温めた金串でアイスクリームの底から7cm程度まで穴を開け、アイスキャンディー棒を刺し込み、冷凍庫で1時間冷やす。
4.ボウルにホワイトチョコレートチップス、ココナッツオイルを入れ、600Wの電子レンジで30秒加熱する。取り出してなめらかになるまでかき混ぜ、食用色素を加えて全体が黄色くなるまで混ぜる。
5.冷凍庫からアイスバーを取り出し、(4)に両面浸してコーティングする。上部にカラーシュガーをまぶす。
6.冷凍庫で10分冷やしたら、完成!
#TastyJapan #レシピ
---
Cookie Cutter Ice Cream Pops
Makes 8 pops
PREP_TIME_MINUTES
5
COOK_TIME_MINUTES
780
TOTAL_TIME_MINUTES
785
DESCRIPTION
Write a brief blurb about your dish (see guidelines)
INGREDIENTS
64 ounces (4 pints) strawberry ice cream, softened
White Chocolate Magic Shell
3 cups white chocolate chips
½ cup coconut oil
Yellow food coloring (about 60 drops)
Green sanding sugar, for sprinkling
Special Equipment
3 x 5-inch pineapple cookie cutter
8 ice pop sticks
Metal skewer
Offset spatula
PREPARATION
1. Line a baking sheet with parchment paper.
2. Scoop the softened ice cream onto the baking sheet, distributing evenly. Use a large offset spatula to spread the ice cream in an even layer. Cover the ice cream with a second piece of parchment paper. Freeze for at least 6 hours, up to overnight. Place another baking sheet in the freezer to chill.
3.Fill a bowl large enough to fit the cookie cutter with hot water.
4. Remove the empty chilled baking sheet from the freezer and line with parchment paper.
5. Remove the ice cream from the freezer. Peel the top layer of the parchment paper off the ice cream. Working quickly, dip the cookie cutter in the hot water and press into the ice cream to cut out shapes. You may need to wiggle the cookie cutter around a little to get the shape to release. Use an offset spatula to transfer the shapes to the clean baking sheet. Return to the freezer for 20 minutes.
6. Fill a medium bowl with very hot water.
7. Remove the ice cream pops from the freezer. Place a metal skewer into the hot water for 10 seconds. Working carefully and quickly, insert the skewer 3 inches into the base of a pineapple pop. Remove the skewer and immediately insert a popsicle stick into the space created by the skewer. Repeat with the remaining pops.
8. Return the pops to the freezer for 1 hour.
9. While the pops set, make the magic shell. In a wide and shallow microwave-safe dish, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until melted and smooth.
10. Continue stirring the magic shell until it cools down, about 3 minutes. Add the yellow food coloring, a few drops at a time, and stir until a pale, buttercup yellow color is achieved.
11. Remove the ice pops from the freezer. Pick up a pop by the stick and quickly dip the ice cream into the magic shell to coat completely. Sprinkle green sanding sugar over the top section of the pineapple to resemble the crown. Repeat with the remaining pops.
12. Return the pops to the freezer for 10 minutes to set and harden completely. Store in the freezer until ready to eat.
13. Enjoy!
![post-title](https://i.ytimg.com/vi/qUTJIqwV2FY/hqdefault.jpg)
buttercup ingredients 在 KawabatiLove Youtube 的最佳貼文
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