ขนมปุยฝ้าย [ Steamed Cake ]

ปุยฝ้าย

สูตร

   

ส่วนผสม	น้ำหนัก(กรัม)	สูตรตวง
แป้งบัวแดง	200  กรัม	2 1/4  ถ้วย
ผงฟู	3  กรัม	1  ช้อนชา
ไข่ไก่	100  กรัม	2  ฟอง
น้ำตาลทรายป่น	175  กรัม	1  ถ้วย
SP	10  กรัม	2  ช้อนชา
น้ำ	100  กรัม	1/2  ถ้วย
นมข้นจืด	50  กรัม	3  ช้อนโต๊ะ
น้ำมะนาว	5  กรัม	1 1/2  ช้อนชา
กลิ่นมะลิ	1.4  กรัม	1/2  ช้อนชา
สีผสมอาหาร	-	เล็กน้อย

RECIPE 

Ingredients	Weight ( gram )	Measure
Special Flour for      making steamed      Dumpling (BAO)	200  g	2 1/4  cup
Baking powder	3  g	1   tsp
Eggs	100  g	2   pieces
Granulated sugar	175  g	1  cup
Leavening Agent	10  g	2   tsp
Water	100  g	1/2  cup
Evaporated Milk	50  g	3   tbsp
Lime Juice	5  g	1 1/2   tsp
Jasmine Essence	1.4  g	1/2   tsp
Food dyes

Pui-fai (Thai steamed cake)

วิธีทำ


1. ร่อนแป้ง ผงฟู รวมกัน

2. นำไข่ไก่ ใส่เครื่องผสมตามด้วย เอสพี+ น้ำ 100 กรัม +น้ำตาลทราย ตีไข่ใช้หัวตีรูปตะกร้อนะคะ ตีด้วยความเร็วสูงของเครื่องจนส่วนผสมข้นขาวประมาณ 5-7 นาที

3. เมื่อส่วนผสมข้นอยู่ตัวได้ที่ ให้ตีตัดฟองอากาศให้เล็กลง โดย ลดความเร็วจากความเร็วสูง เป็นความเร็วปานกลาง ประมาณ 5-6 วินาที แล้วลดความเร็วเป็นความเร็วต่ำอีก ประมาณ 5 วินาที


4.นำแป้ง ที่ร่อนรวมกับผงฟู ใส่ลงไปใช้ความเร็วต่ำ แค่พอแป้งเข้ากับส่วนผสมแล้วเติม สีอ่อนๆ+ นมข้นจืด + น้ำมะนาว + กลิ่นมะลิหรือกลิ่นนมแมวลงไปจากนั้นตะล่อมให้เข้ากันด้วยพายยาง ซึ่งตอนนี้ส่วนผสมจะข้นมาก ให้ใช้พายยางตะล่อมเบา ๆ ให้ส่วนผสมเหลวกว่าเดิมโดยให้ไหลเป็นสายๆ


5. ใส่ภาชนะตามชอบนำขึ้นนึ่งโดยนึ่งน้ำเดือดก่อนใส่น้ำ 3/4 ของลังถึง แล้วหรี่ให้ไฟอ่อนๆ นึ่ง 12-15 นาทีสำหรับถ้วยจีบกระดาษ ...ถ้าใส่ภาชนะใหญ่กว่านั้น ให้นึ่งเวลานานขึ้นตามความเหมาะสมค่ะ

METHOD


1. Sift flour & Baking Powder together 


2. Whisk Eggs, Sugar, Leavening Agent and Water at Highest Speed until tripple in volume,Thick and Creamy or like Shaving Cream for 5-7 mins


3.  Reduce speed to medium for 5-6 secs then use low speed for another 5 secs


4.  Then Fold in or beat at low speed the Rest of ingredients : Flour, Jasmine Essence,Evaporated Milk Lime Juice and Food dyes  til well-mixed


5.  Then pour in a cupcake molds. set steamer until boiled then lower to medium-low heat for 12-15 mins or till cooked 

The texture of this cake is soft, light and sweet.

It's the one steamed cake that I like. I have known this cake since I was young. Yes,I used to watch my mother make it ,but right now she's so busy. I have to cook by my self  !!!! 

TADA!!!

 

Success!, it had open up three or four buds everywhere.  

              "Alhamdulillah..........no fail today!"

Download eBook Ketika Cinta Bertasbih 1-2

pada siapa yang suka novel ini :)
  ketika cinta bertasbih



ketika cinta bertasbih 2

Free glitter pics

DATE...ONE OF THE FRUITS MENTIONED IN THE QUR'AN

dates

The fruit of the date palm: its possible use as the best food for the future?

The fruits (dates) of the date palm (Phoenix dactylifera L.) contain a high percentage of carbohydrate (total sugars, 44-88%), fat (0.2-0.5%), 15 salts and minerals, protein (2.3-5.6%), vitamins and a high percentage of dietary fibre (6.4-11.5%). The flesh of dates contains 0.2-0.5% oil, whereas the seed contains 7.7-9.7% oil. The weight of the seed is 5.6-14.2% of the date. The fatty acids occur in both flesh and seed as a range of saturated and unsaturated acids, the seeds containing 14 types of fatty acids, but only eight of these fatty acids occur in very low concentration in the flesh. Unsaturated fatty acids include palmitoleic, oleic, linoleic and linolenic acids. The oleic acid content of the seeds varies from 41.1 to 58.8%, which suggests that the seeds of date could be used as a source of oleic acid. There are at least 15 minerals in dates. The percentage of each mineral in dried dates varies from 0.1 to 916 mg/100 g date depending on the type of mineral. In many varieties, potassium can be found at a concentration as high as 0.9% in the flesh while it is as high as 0.5% in some seeds. Other minerals and salts that are found in various proportions include boron, calcium, cobalt, copper, fluorine, iron, magnesium, manganese, potassium, phosphorous, sodium and zinc. Additionally, the seeds contain aluminum, cadmium, chloride, lead and sulphur in various proportions. Dates contain elemental fluorine that is useful in protecting teeth against decay. Selenium, another element believed to help prevent cancer and important in immune function, is also found in dates. The protein in dates contains 23 types of amino acids, some of which are not present in the most popular fruits such as oranges, apples and bananas. Dates contain at least six vitamins including a small amount of vitamin C, and vitamins B(1) thiamine, B(2) riboflavin, nicotinic acid (niacin) and vitamin A. The dietary fibre of 14 varieties of dates has been shown to be as high as 6.4-11.5% depending on variety and degree of ripeness. Dates contain 0.5-3.9% pectin, which may have important health benefits. The world production of dates has increased 2.9 times over 40 years, whereas the world population has doubled. The total world export of dates increased by 1.71% over 40 years. In many ways, dates may be considered as an almost ideal food, providing a wide range of essential nutrients and potential health benefits.

source : http://www.ncbi.nlm.nih.gov/pubmed/12850886

   I think dates are really beneficial for my health ... 

   I wanna thank you for all the things that you’ve done ...           Allah is the Most Merciful....

Spooning The Yogurt

Most often yogurt cups come with extra plastic spoons, which for the moment may seem handy, but are they really? Aww come on; get your eco-green-caps on! We need to re-think, for that matter Cho Hye-seung has already done that bit, and come up with the Yogurt Spoon Package Design. The top seal of the cup comes off and can be folded into the shape of a functional spoon. Now be honest, how many of you actually lick the yogurt stuck to the seal paper…isn’t this a more legit way of doing that?

      -via Yanko Design.

chiffon cake recipe

The high oil and egg content creates a very moist cake, and as oil is liquid even at cooler temperatures, chiffon cakes do not tend to harden or dry out as traditional butter cakes might. This makes them better-suited than many cakes to filling or frosting with ingredients that need to be refrigerated or frozen, such as pastry cream or ice cream. Chiffon cakes tend to be lower in saturated fat than butter cakes, potentially making them healthier than their butter-heavy counterparts. The lack of butter, however, means that chiffon cakes lack much of the rich flavor of butter cakes, and hence they are typically served accompanied with flavorful sauces or other accompaniments, such as chocolate or fruit fillings. Wikipedia

Ingredients

1 1/4 sifted cake flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
1/3 cup water
3 egg yolks
1 teaspoon *flavoring*
1/4 teaspoon cream of tartar
3 egg whites

In a large bowl, combine flour, sugar, baking powder and salt. Make a well in the center of the flour mixture and pour in oil, water, egg yolks and flavoring. Note: Use vanilla, orange, lemon or 1/2 teaspoon almond other extract of your choice. Beat for 2 minutes, or until smooth.In a separate bowl, beat egg whites with cream of tartar until they form very stiff peaks. Gently fold (do not stir) the egg whites into the first mixture until well blended.
Turn batter into an ungreased 8 or 9 inch tube pan or an 8 inch square pan.
Bake at 325F for about 1 hour or until cake springs back when lightly touched with finger.
When the cake is done, remove from the oven and suspend the pan upside down until cool

a slice of my pretty cake!

the first time i made chiffon cake.it looks awesomely delicious right? (or not) haha



thankyou http://allrecipes.com its really so much help to a newbie like me.

happy baking!

Koh Samet Island

Ao lungwhang [lungwhang bay] on koh samed

Everyone said it is a tropical paradise and one of the best islands in Thailand.

in the Morning in Koh Samet

Yahh! it's time to relax ...

bub bye