Friday 5 August 2011
Unactive Zachoes Food Blog
Minta maaf, blog ni tak aktif. Saya hanya aktifkan blog Aku.Zack. Asalnya nak asingkan tip/step-by-step dan resepi dengan 2 blog berbeza tapi tak jadi. Silalah follow blog Aku.Zack@zachoes.blogspot.com. TQ~ Segala kesulitan amat dikesali.
Sunday 8 February 2009
More icing
ICING
Source : Chef Norzailina
Ingredients :
125g krimwell
125g butter
100g condensed milk
40g icing sugar
1 teaspoon vanilla essence
Method :
Beat the above ingredients till white and fluffy. Ready to use.
Source : Chef Norzailina
Ingredients :
125g krimwell
125g butter
100g condensed milk
40g icing sugar
1 teaspoon vanilla essence
Method :
Beat the above ingredients till white and fluffy. Ready to use.
Choc icing
CHOCOLATE ICING (Naseem)
Ingredients :
250g margarine
3 tablespoons cocoa powder
1 can (397g) condensed milk
Method :
1. Beat margarine with cocoa powder till well blended.
2. Gradually add the condensed milk and stir till smooth.
3. Ready to use.
From http://mamafami.fotopages.com/?entry=1008039
Ingredients :
250g margarine
3 tablespoons cocoa powder
1 can (397g) condensed milk
Method :
1. Beat margarine with cocoa powder till well blended.
2. Gradually add the condensed milk and stir till smooth.
3. Ready to use.
From http://mamafami.fotopages.com/?entry=1008039
All kinds of cream
As a reminder to myself, I've cut n pasted this from http://mamafami.fotopages.com/?entry=1101359 (thank you MamaFami, ni amik sebab fridge dah penuh sangat dengan reminders, huhu...tu tempek kat sini :P)
WHIPPED/LIGHT/HEAVY/FRESH/DOUBLE CREAM
Double cream sama dengan whipping cream. Jika resepi perlukan heavy cream, anda boleh gunakan samada double/whipping cream. Cream jenis ini boleh diputar kelajuan rendah hingga kental dan disapu pada kek (Fresh Cream Cakes). Saya gemar menggunakan Non-dairy Whipping Cream kerana ia lebih mudah kental berbanding dengan whipping cream hasil tenusu. Single cream serupa dengan light cream. Ia tidak boleh kental bila dipukul. Ia lebih pekat daripada susu cair dan lebih cair daripada double/whipping cream. Gunakan double cream untuk ice-cream dan semi-freddo kerana ia akan melemakkan lagi sajian tersebut. Manakala single cream untuk isian tat atau sos pasta. Namun ini terpulang pada individu. Jika anda mahukan sajian lebih lemak, boleh juga gunakan double cream.
Icing Recipes - from Wilton's and others
Some interesting recipes on icings from Wilton's.
1) Chocolate Fudge Icing
Source: Santa's Holiday Treats
Ingredients:
2/3 cup butter or margarine
1 1/3 cup cocoa
6 cups confectioners' sugar
2/3 cup milk
2 teaspoons vanilla extract
Makes: 4 cups of icing.
Instructions:
Melt butter in saucepan over medium heat. Add cocoa and heat just until mixture begins to boil, stirring constantly until smooth. Pour into mixer bowl. Cool. Alternately add confectioners' sugar and milk, beating to spreading consistency. Blend in vanilla.
2) Dark Chocolate Buttercream Icing
We’ve intensified the flavor to make Dark Chocolate Buttercream Icing an amazing way to finish your cakes and cupcakes.
Source: Cupcake Fun
Tools:
Electric mixer
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 cup cocoa or
7 (1 ounce each) unsweetened chocolate squares, melted
1 teaspoon clear vanilla extract
4 cups (approx. 1 lb.) confectioners' sugar sifted
4-5 tablespoons milk
3-4 tablespoons light corn syrup (optional)
Makes: About 3 cups.
Instructions:
Cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.
Add 3-4 tablespoons light corn syrup per recipe to thin icing if desired. Keep icing covered with a damp cloth until ready to use.
3) Chocolate Buttercream Icing
Source: Cupcake Fun
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter softened
3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
1 teaspoon clear vanilla extract
4 cups confectioners' sugar sifted
3-4 tablespoons milk
light corn syrup
Makes: 3 cups.
Instructions:
In large bowl, cream shortening and butter with electric mixer until light and fluffy. Add cocoa and vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. **Add 3-4 tablespoons light corn syrup per recipe to thin for icing cake, if desired.
Keep icing covered with a damp cloth until ready to use.
4) Chocolate Cream (from http://resipimamaleza.blogspot.com/2008/09/chocolate-fudge-frosting.html)
Bahan-bahan :
750 gm coklat masakan, dicincang
175 gm mentega, dilembutkan
90 gm kuning telur
225 gm telur (seluruh)
Cara membuatnya :
1. Cairkan coklat secara double-boiler dan macasukkan mentega. Kacau hingga sebati.
2. Masukkan telur ke dalam mangkuk pengadun dan tuangkan coklat cair. Putar dengan kelajuan sederhana hingga ringan dan berkerim.
3. Biarkan sebentar supaya krim agak pekat. Kemudian bolehlah digunakan untuk membuat bunga ataupun membuat hiasan tepi kek.
1) Chocolate Fudge Icing
Source: Santa's Holiday Treats
Ingredients:
2/3 cup butter or margarine
1 1/3 cup cocoa
6 cups confectioners' sugar
2/3 cup milk
2 teaspoons vanilla extract
Makes: 4 cups of icing.
Instructions:
Melt butter in saucepan over medium heat. Add cocoa and heat just until mixture begins to boil, stirring constantly until smooth. Pour into mixer bowl. Cool. Alternately add confectioners' sugar and milk, beating to spreading consistency. Blend in vanilla.
2) Dark Chocolate Buttercream Icing
We’ve intensified the flavor to make Dark Chocolate Buttercream Icing an amazing way to finish your cakes and cupcakes.
Source: Cupcake Fun
Tools:
Electric mixer
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 cup cocoa or
7 (1 ounce each) unsweetened chocolate squares, melted
1 teaspoon clear vanilla extract
4 cups (approx. 1 lb.) confectioners' sugar sifted
4-5 tablespoons milk
3-4 tablespoons light corn syrup (optional)
Makes: About 3 cups.
Instructions:
Cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.
Add 3-4 tablespoons light corn syrup per recipe to thin icing if desired. Keep icing covered with a damp cloth until ready to use.
3) Chocolate Buttercream Icing
Source: Cupcake Fun
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter softened
3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
1 teaspoon clear vanilla extract
4 cups confectioners' sugar sifted
3-4 tablespoons milk
light corn syrup
Makes: 3 cups.
Instructions:
In large bowl, cream shortening and butter with electric mixer until light and fluffy. Add cocoa and vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. **Add 3-4 tablespoons light corn syrup per recipe to thin for icing cake, if desired.
Keep icing covered with a damp cloth until ready to use.
4) Chocolate Cream (from http://resipimamaleza.blogspot.com/2008/09/chocolate-fudge-frosting.html)
Bahan-bahan :
750 gm coklat masakan, dicincang
175 gm mentega, dilembutkan
90 gm kuning telur
225 gm telur (seluruh)
Cara membuatnya :
1. Cairkan coklat secara double-boiler dan macasukkan mentega. Kacau hingga sebati.
2. Masukkan telur ke dalam mangkuk pengadun dan tuangkan coklat cair. Putar dengan kelajuan sederhana hingga ringan dan berkerim.
3. Biarkan sebentar supaya krim agak pekat. Kemudian bolehlah digunakan untuk membuat bunga ataupun membuat hiasan tepi kek.
Icing Consistency - Handy Tips from Wilton
As a reminder to myself, I've cut-and-paste a handy tip from Wilton's website whenever I feel like making icing for my cakes (I usually lost track of websites so that's why I've put it here as a reminder, haha).
Icing Consistency
If the consistency of your icing is not right, your decorations will not be right either. Just a few drops of liquid can make a great deal of difference in your decorating results. Many factors can affect your icing consistency, such as humidity, temperature, ingredients and equipment. You may need to try using different icing consistencies when decorating to determine what works for you.
As a general guideline, if you are having trouble creating the decorations you want and you feel your icing is too thin, add a little more confectioners' sugar; if you feel your icing is too thick, add a little more liquid.
In royal icing recipes, if adding more than 1/2 cup confectioners' sugar to thicken icing, also add 1-2 additional teaspoons of Meringue Powder.
Option 1: Stiff Icing
Stiff icing is used for decorations such as flowers with upright petals, like roses, carnations and sweet peas. Stiff icing also creates your figure piping and stringwork. If icing is not stiff enough, flower petals will droop. If icing cracks when piped out, icing is probably too stiff. Add light corn syrup to icing used for stringwork to give strings greater elasticity so they will not break.
Option 2: Medium Icing
Medium icing is used for decorations such as stars, borders and flowers with flat petals. If the icing is too stiff or too thin, you will not get the uniformity that characterizes these decorations. Medium to thin icing is used for icing your cake. Add water or milk to your icing recipe to achieve the correct consistency.
Option 3: Thin Icing
Thin icing is used for decorations such as printing and writing, vines and leaves. Leaves will be pointier, vines will not break and writing will flow easily if you add 1-2 teaspoons light corn syrup to each cup of icing.
Icing Consistency
If the consistency of your icing is not right, your decorations will not be right either. Just a few drops of liquid can make a great deal of difference in your decorating results. Many factors can affect your icing consistency, such as humidity, temperature, ingredients and equipment. You may need to try using different icing consistencies when decorating to determine what works for you.
As a general guideline, if you are having trouble creating the decorations you want and you feel your icing is too thin, add a little more confectioners' sugar; if you feel your icing is too thick, add a little more liquid.
In royal icing recipes, if adding more than 1/2 cup confectioners' sugar to thicken icing, also add 1-2 additional teaspoons of Meringue Powder.
Options
Option 1: Stiff Icing
Stiff icing is used for decorations such as flowers with upright petals, like roses, carnations and sweet peas. Stiff icing also creates your figure piping and stringwork. If icing is not stiff enough, flower petals will droop. If icing cracks when piped out, icing is probably too stiff. Add light corn syrup to icing used for stringwork to give strings greater elasticity so they will not break.
Option 2: Medium Icing
Medium icing is used for decorations such as stars, borders and flowers with flat petals. If the icing is too stiff or too thin, you will not get the uniformity that characterizes these decorations. Medium to thin icing is used for icing your cake. Add water or milk to your icing recipe to achieve the correct consistency.
Option 3: Thin Icing
Thin icing is used for decorations such as printing and writing, vines and leaves. Leaves will be pointier, vines will not break and writing will flow easily if you add 1-2 teaspoons light corn syrup to each cup of icing.
From: http://www.wilton.com/decorating/icing/icing-consistency.cfm
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