Sunday, March 18, 2007

KEK LAPIS COFFEE PRINCESS

Dah lama takde entry kat blog ni. Bukan apa, virus "M" dah banyak kat tubuh nie heheh... Seperti kata mamafami kat FP beliau, kekadang tu rasanya banyak yg nak dibuat but in the end satu kerja pun tak jadi.. Entah apa phenomenonnya, I really dont know. Just relax....one corner jer!

Anyway, got over a little laziness and managed to whip up this Kek Lapis Coffee Princess. For those who love the aroma or the taste of coffee, this one's for you. Utk yg lain, jom cuci mata K!


BAHAN (A)

15 BIJI KUNING TELUR SEJUK
4 BIJI PUTIH TELUR SEJUK
270 GM GULA HALUS
40 CC AIR SEJUK
160 GM TEPUNG HONG KONG
¾ SUDU BESAR OVALETTE
1 SUDU TEH BAKING POWDER

BAHAN (B)

270 GM MENTEGA
4 SUDU BESAR SUSU PEKAT
2 SUDU BESAR COFFEE OIL
¼ SUDU TEH GARAM HALUS
SEDIKIT PEWARNA MERAH

PERATURANNYA

1. PUKUL BAHAN A HINGGA SEBATI DAN KETEPIKAN.
2. PUKUL BAHAN B SAMPAI PEKAT.
3. MASUKKAN BAHAN B SEDIKIT-SEDIKIT KE DALAM BAHAN A. KACAU RATA-RATA.
4. BAHAGI ADUNAN KEPADA 2 BAHAGIAN. SATU DIWARNAKAN MERAH DAN YANG SATU LAGI DIBIARKAN PLAIN. ANDA BOLEH GUNAKAN LOYANG BERUKURAN 9" X 6".
5. BAKARLAH 1 LAPIS PLAIN DAN 1 LAPIS MERAH SEHINGGA SELESAI.


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19 comments:

  1. sofeaMonday, March 19, 2007

    Morning Rozzan...wah...pinkcoffee..the colour really tempts me to gobble up those yummy cake of yours...hehehe...not to worry Rozzan...we humans sometimes need a break(tak kan hari2 nak update blog ekk ..mcm takde kerja lain..lain lah org yg duduk rumah atau mempunyai kerja yg senang ekk....

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  2. JamaMonday, March 19, 2007

    can replace coffee oil with coffee emulco?

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  3. BRMonday, March 19, 2007

    Boleh mummy jam. The difference is dlm coffee emulco tu dah dicampur pewarna whereas coffee oil is just the essence & stonger in taste but without added colour.

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  4. BRMonday, March 19, 2007

    Sofea > Betul tu! Kekadang tu banyak sgt keje sampai tak larat nak update. Btw, dah boleh view pic cik Pon kat blog lagi satu?

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  5. AnonymousTuesday, March 20, 2007

    wow,cantik tul ler..mengancam abis ler..kenapa letak air sejuk pulak..tak faham ler..boleh abg rozz eplain..

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  6. BRTuesday, March 20, 2007

    anonymous > selalunya, bila membuat kek menggunakan telur sejuk & ovalette, air sejuk digunakan utk bertindak balas dgn telur dan ovalette agar texture kek tu akan menjadi lebih baik dan rata. Tapi oleh kerana kandungan air tu kekadang sikit jer, sometimes boleh ditiadakan. Hope Ive inswered you.

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  7. AnonymousThursday, March 22, 2007

    tq,abg rozzan..ilmu yg berguna nih!!

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  8. BRFriday, March 23, 2007

    you're welcome.

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  9. AnonymousWednesday, September 19, 2007

    Rozzan

    Baru terserempak yr blog..oh..bestlah..banyak info & resepi. You're definitely very generous. Semua yr kek lapis look delicious.

    Nak tanya 1 perkara - size senduk yg bagaimana u gunakan utk setiap lapisan kek u..

    ReplyDelete
  10. BRFriday, September 21, 2007

    Hi anonymous. Thanks for de compliment.

    Senduk yg saya selalu gunakan ialah senduk bujur (oval) yg muncung/hujungnya tajam sket. Cuba you go thru my entries on kek lapis, perhaps ada foto ttg senduk tu. kalau tak jumpa gak nanti saya update lagi bab senduk tu yaa!

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  11. AnonymousThursday, September 27, 2007

    Terimakasih kerana menjawab pertanyaan saya.
    I dah nampak foto senduk tu..tapi sizenya macam sudu makan. Jadi keliru pulak. Boleh tak u terangkan atau update lagi fotonya sekali lagi. Utk loyang kuih lapis u gunakan size apa pulak?

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  12. BRWednesday, October 03, 2007

    Hi anonymous, sorry fr my late reply. Perhaps you can gv me ur email address. I'll post you the pics yaa.

    ReplyDelete
  13. AnonymousMonday, October 08, 2007

    TQ Rozzan

    Here's my email add:

    rossila_salim@moe.edu.sg

    ReplyDelete
  14. AnonymousThursday, March 06, 2008

    Hi Rozzan, saya nie dah semakin minat dengan resepi2 yg ade kat blog awak, lebih2 lagi nie ar kek2 lapis yg rozzan bikin very the warna warni mungkin satu hari saya nak try lapis kek lapis horlicks milo. anyway rozzan awak ade tak resepi kek lapis lembab? ape2 pun saya ucapkan terima kaseh terlebih dahulu dgn Rozzan

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  15. AnonymousMonday, August 18, 2008

    I chance upon ur blog sumtime ago and have been an ardent follower of ur recipes.. :)

    bang... I nak try buat kek ni for hari raya nanti. 1st time nak cuba buat kek lapis.. hehehehe..
    nak tanya... In general.. for all kek lapis... kita kena sapu butter tak lepas satu lapis ke satu lapis.

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  16. BRThursday, August 28, 2008

    anonymous>
    sorry terlepas baca ur comments. Kek Lapis Sarawak byk yg "lembab" sbb penggunaan susu manis & gula. Cubalah ..

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  17. BRThursday, August 28, 2008

    fad >
    Actually, secara keseluruhan, anda tak perlu nak sapu setiap lapisan kek lapis tu dgn mentega. Cuma kdg2 tu mmg terdapat resipi yg suruh melakukan demikian seperti resipi Kek Lapis Ice-Cream Strawberry.

    Harap maklum ya.

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  18. AnonymousMonday, September 01, 2008

    ooooo... :o sekarang baru saya tahu...
    Terima kasih banyak2.
    Insha'allah, akan saya cuba membuatnya.
    Kek Lapis Ice-cream Strawberry tu pun macam sedap gitu......

    ReplyDelete
  19. BRTuesday, September 02, 2008

    Mekasih kembali. Insya'allah sedap, cubalah pastu feedback k!

    ReplyDelete