29 November 2010

demam lagi

demam aarrrr... sakit tekak n fenin sejak pagi tadi lagi.. baru jerr demam ari tu... rasa macam baru jerr demam kan......

lama betul aku tak masak.. so, pmalam ni.. walau pun fenin2 aku. tekak ni, rasa mcm nk makan sumting yg sweet n sour jerr.. tah ce mana terpikir nak makan apple strudel. pernah sumone request apple strudel satu ketika dulu. tapi yang tu version lain. yang ni version lain. whatever it is, still apple strudel nama dia..

baunya harum semerbak

apple strudel oh apple strudel
apple strudel yang diliputi oleh salji tebal

resepi asal kat sini

seperti biasa aku adjust dengan bahan2 yang ada kat umah ni.. standard la kan...

bahan2 untuk pastry dough, aku amik kat sini tapi aku wat 1/2 adunan jerr... sebab wat sikit saje..

  • 3 cup all-purpose flour
  • ¾ cup chilled unsalted butter
  • 1½ tsp salt
  • 12 tbsp water
  • Cut the butter into tablespoon-sized slices and keep them refrigerated until you are ready to use them.

    In a large bowl, sift the flour and salt together. Add the butter on top of the flour.

    Using a pastry cutter or two butter knives, cut the butter into the flour until the butter and flour are mixed together. To cut the butter, press down with the pastry cutter or draw the two knives through the butter away from each other. The butter should be crumbly and about the size of peas or slightly smaller.

    Add half of the water and mix it into the crumbly flour mixture to create a dough. Then add the rest of the water a tablespoon at a time, mixing each time until the water is just incorporated.

    Once all of the water is added, the dough should look glossy and uniform. Form the dough into a cohesive ball.

    Wrap the dough in plastic film. Refrigerate the dough for an hour.

    Sprinkle approximately two tablespoons of flour onto your preparation surface.

    Take the dough out of the refrigerator and place on the floured surface and knead for approximately five minutes, adding flour if the dough is sticky or water if the dough is crumbly.

    Roll the dough into a fat cylindrical shape to aid in equal division of the dough. Divide the dough into five to six equal portions. The pasties will be larger if you use only five portions.

    Wrap the dough in plastic wrap and refrigerate until you are ready to assemble your pasties.

    bahan2 untuk inti,
    • 1 small granny smith apple, peeled, cored, coarsely chopped - 2 biji aku guna
    • 1 small firm, ripe packham pear, peeled, cored, coarsely chopped
    • 65g (1/3 cup) seedless raisins, coarsely chopped
    • 55g (1/2 cup) walnut halves, coarsely chopped
    • 1 1/2 tsp ground cinnamon
    • 70g (1/3 cup) caster sugar
    • 5 sheets filo pastry (Antoniou brand) - pastry dough
    • 2 tbs vegetable oil
    • Icing sugar, to dust
    1. Preheat oven to 220°C. Kids' task: Combine the apple, pear, raisin, walnut, cinnamon and caster sugar in a medium bowl.

    2. Place filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 sheet of filo with a little oil. Top with another sheet and brush with oil. Continue layering process with remaining filo. Spoon apple mixture along short edge of filo, leaving a 4cm border. Fold in the ends and roll up to enclose filling. Brush with remaining oil and place on a baking tray.

    3. Bake on the top shelf of preheated oven for 15 minutes or until golden brown and cooked through.

    4. Dust strudel with icing sugar. Cut into 4 equal slices to serve.

    perrrgghhh mmg best.

    kepala pun makin berat, jom tido jom,...

    ....from kekwa22 with love....