Lamingtons Square...

Assalamualaikum...

Selamat Petang untuk semua...dah minum petang belum hari ini orang yang tak berapa sihat nie...selsema dan rasa nak demam nie sempat jugak memasak...tulapasal namanya pun perempuan kalau duduk di rumah hari tak bekerja atau pergi kemana2 mesti nak ke dapur juga. Tadi pagi saya buat sarapan Lempeng Kampung ajer yang dimakan bersama sambal tumis bilis adik saya nora bawak..Nora datang berdua aje dengan anak dia si comel Irdina Qistina so Lempeng untuk Qis agak special sebab ada diletakkan cheese parut diatasnya..budak tecik yg comelkan takkan nak dibagi makan lempeng gan sambal tumis pulak..

Tengah hari pula saya sempat gak memasak Nasi gan Lauk Asam Pedas Ayam nak masak lauk2 lain dah tak larat rasanya..Aishah ada dan adam juga jadi tak sampai hati kalau xnak memasak..jadilah kan anak2 makan apa yang ada klau mak j sihat tentu macam2 lagi nak dipelbagaikan..Ok lah nanti klau ada masa n dikesempatan yang lain saya akan masukkan entry asam pedas lagi yang xjemu2 di makan oleh rakyat jelata Johor dan rumah ini...Dalam pada tak berapa sedap badan tu kan saya sempat pulak mengodek bahan untuk buat kek yang saya dah lama teringin nak buat iaitu Lamingtons square kali ini saya ambil resepi dari Joyofbaking.com dan kat situ ada macam2 kuih omputih yang sedap2 belaka nanti bleh dicuba lagi.  Oleh kerana tak berdaya nak menulis resepi saya copy paste jer dari blog JoyofBaking.com tu..jom lah kita semak resepi nie yang rasanya memang awesome sedappp beb...

 

Lamingtons Recipe:

Source : Joyofbaking.com

2 cups (260 grams) all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, at room temperature

3/4 cup (150 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup (120 ml) milk

Chocolate Frosting:

4 cups (1 lb.) (454 grams) confectioners' (powdered or icing) sugar, sifted

1/3 cup (30 grams) unsweetened cocoa powder

3 tablespoons (42 grams) unsalted butter

1/2 cup (120 ml) milk

Coating:

2 cups (480 ml) unsweetened desiccated coconut, finely ground

Lamingtons: Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter, or spray with a nonstick cooking spray, the bottom and sides of an 8 inch (20 cm) square cake pan. 
In a large bowl sift or whisk together the flour, baking powder, and salt.

In bowl of electric mixer, or with a hand mixer, beat the butter until soft. Add the sugar and beat until light and fluffy (about 2-3 minutes). Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with flour.  

Spread the batter into the prepared pan and smooth the top with an offset spatula. Bake in preheated oven for about 25 - 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool the cake in its pan on a wire rack for 10 minutes. Then place a wire rack on top of the cake pan and invert, lifting off the pan. Re-invert. Once the cake has completely cooled cut into 16 two-inch (5 cm) squares. Wrap the cake in plastic wrap and refrigerate (to make them easier to frost) for several hours or even overnight.

Chocolate Frosting: Place the confectioners' sugar, cocoa powder, butter and milk in a heatproof bowl over a saucepan of simmering water. Stir the mixture until it becomes smooth and of pouring consistency.

To assemble Lamingtons:  Make a production line; put the 16 squares of cakes on a wire rack that is placed over a baking sheet (to catch the drips). Have ready the coconut on a large plate and the chocolate frosting. Spoon or ladle the chocolate frosting over each square of cake, making sure you cover all sides. (It is best to do a few squares at a time.)  With a small offset spatula or knife transfer the chocolate covered cake to the plate of coconut and roll the cake in the coconut, covering all sides. Gently transfer the lamington to a clean wire rack to set. Repeat with the rest of the cake squares. Once the Lamingtons have set, store in an airtight container for several days.

Note: When you ladle the frosting over the cake, some of the frosting will drip onto the baking pan. Pour this frosting back in your bowl and reuse (strain if necessary). If the icing becomes too thick to pour, simply place the frosting back over the saucepan of simmering water and reheat until it is of pouring consistency. (You may have to do this a few times as the frosting has a tendency to thicken over time. Add a little more milk to frosting if necessary to get pouring consistency.) 

Makes 16 2-inch (5 cm) squares.

*Note: Untuk Chocolate frosting saya buat ikut sukatan saya sendiri  dan gunakan White ChocolateConfectioner (dlm 200gm campurkan dengan 2 sudu coco powder yang dibancuh dengan 1/2 cawan air dan 2 sudu majerin. Double boilkan semua bahan di atas hingga mencair dan celupkan pada kek yang telah di potong segi empat dan terus di golek pada desiccated coconut.

Bagi yang berwarna merah pula saya hanya gunakan strawberry concentrate juice  secukupnya celupkan cake dan golek pada kelapa kering. kalau tak ada boleh juga gunaka  jem strawberi dalam 1/2 cawan yang dicampur dengan 2-3 sudu air panas kacau dan boleh celupkan pada kek square dan golek dengan kelapa kering..sedap juga yang flavour  strawberry ini.

Read more: http://www.joyofbaking.com/Lamingtons.html#ixzz1lUMRdBWn