Rezeki - Allah lebih mengetahui

Kakak,

Ibu suka sangat kalau orang buat pesanan kek 2 hari lebih awal..

Bukan ape..kek yang baru di buat..rasanya lebih segar. Kalau dah lama dalam peti sejuk,

rasanya kurang sedap la.. ( kita mesti beri orang makan, ape yang kita suka makan)

Macamana pun, kek kat kedai kita, ibu sentiasa pastikan usianya x lebih dari seminggu..

Kalau masih x dapat keluar dari peti sejuk tu...

ikut rezeki pelanggan seterusnya...

SEDEKAH je...x rugi kan? InsyaAllah..dapat pahala lagi..

Kedai biasanya kita tutup jam 6.15 petang..Kadang-kadang ada yang datang masa kita bersiap

nak balik rumah..( waktu Maghrib masuk awal )

Ibu x nak hampakan orang...Cuba bayangkan kalau kita berada di dalam keadaan mereka..

Ini salah seorang daripada pelanggan RBR Bakery yang datang lewat petang Khamis

hari tu...Terima kasih

banyak-banyak ya dik . Semoga berbahagia dengan keluarga tersayang. (Klik di sini)

Makluman

RBR Bakery tidak beroperasi mulai hari esok ( Jumaat 19hb. Nov. 2010 ) sehingga ( Selasa 7hb

Dis. 2010 )

Maaf, kami tidak dapat menerima sebarang tempahan, kek, roti dan biskut sepanjang tempoh ini.

Terima kasih atas kerjasama anda.

Projek

Nak tulis sikit tentang satu pengalaman yang menggetarkan perasaan...

Bukan apa..silap faham sikit, menggelabah dibuatnya. Ceritanya begini..

Ibu dapat satu pesanan melalui telefon , untuk 100 biji ( ? ) roti,

100 bungkusan biskut dan 100 biji kek coklat lembab. Bajet RM XXX.XX.

Hmm..tarikhnya pada 21hb Nov, 2010. Tengok kalendar..hari Ahad..Okay, set.

Abang Aji ni..datang untuk confirm at the very same day.

Ibu pun apa lagi..Ada seminggu untuk plan..

2 hari pertama, ibu buat biskut...kalau x silap hari Khamis dan Jumaat..Okay, half done!

Petang Jumaat tu, dapat panggilan dari adik ipar ...

J : Nape tak datang kenduri kawin rumah Abang Cik? Kami tunggu ni..

I : ??? Kenduri?? Err...hari ni ke?

J : 13hb kan? Ari ni la..Esok Majlis Qiqah Abang Aji..

I :Huh! Betul ke, esok dia kenduri? ( Allah!.. Roti ngan kek x buat lagi...)

Ibu pun..cuba bertenang...Tarik nafas dalam-dalam...dan mula plan..Alhamdulillah, semua

bahan dah ada..

I :Kakak, Angah, Iza..kita ada projek. Bukan minggu depan, tapi ESOK!!

Dipendekkan cerita..semuanya selesai pada jam 9 malam..

Malam tu..untuk pertama kalinya..ibu buat projek sampai terMUNTAH!

* Malam tu juga, ibu telan sebiji pil sakit urat dan alhamdulillah, pulih sepenuhnya keesokan hari.

Deepavali

Tiga hari lepas, bertungkus-lumus siapkan 'order' dari Vasanthi.
(Terima kasih sebab menaruh kepercayaan terhadap RBR Bakery)


Buat 3 jenis biskut-Bintang Malam,
Almond London,
dan AFCC Cookies.
3 bekas kecil,kek coklat lembap.


Disebabkan kamera lama yang dah rosak teruk...
memang x ada gambar untuk dijadikan bukti.


Geram Betul!
Hangin satu badan!
X boleh jadi..


Masa nak hantar biskut-biskut dan kek tu..
Buat2 terlajak gi kedai kamera..

*************************

Ibu: "Angah..tolong ibu pilih satu kamera.."

Angah: "Err...(Biar betul ibu ni?)..." -Memang dia x caya!

Ibu: "Betul...hm....bajet RM500..(Eh! Ade duit ke x ni? Biarlah...invest untuk bisnes)

Memang ibu betul-betul ALL OUT.



Ibu: "yang mana ok? Ni ke?"-sambil tunjuk yang harge RM500"

Angah: "Ntah..kalau nak gambar yang cantik,yang ni.."-Die tunjuk yang harge RM1500

Ibu: "Check tengok.."



Dan...pikir lagi..duit yang ini + yang itu,buat ini + buat itu =RM1800.

Ibu: "Okey,settle.."

Inilah rupa kamera baru saya...:)

Resepi Permintaan

Ini salah satu contoh resepi kek Red Velvet yang ibu jual kat RBR Bakery tempohari.

Ibu ikut resepi ni..tapi ada ubah suai sana sini. Resepi di kopipes dari Smitten Kitchen. ( Tq )

Red Velvet Cake

Adapted from “The Confetti Cakes Cookbook” by Elisa Strauss via the New York Times 2/14/07

Yield: 3 cake layers

1 tablespoon unsalted butter
3 1/2 cups cake flour
1/2 cup unsweetened cocoa (not Dutch process)
1 1/2 teaspoons salt
2 cups canola oil - guna minyak masak je..
2 1/4 cups granulated sugar
3 large eggs
6 tablespoons (3 ounces) red food coloring or 1 teaspoon red gel food coloring dissolved in 6 tablespoons of water
1 1/2 teaspoons vanilla
1 1/4 cup buttermilk
2 teaspoons baking soda
2 1/2 teaspoons white vinegar - ibu guna cuka masakan

1. Preheat oven to 350 degrees. Place teaspoon of butter in each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts. Remove pans from oven, brush interior bottom and sides of each with butter and line bottoms with parchment.

2. Whisk cake flour, cocoa and salt in a bowl.

3. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.

4. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.

5. Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.

Cupcake variation: Since this has been published, many readers have written in to express that it adapts well to cupcakes. The yield is approximately 35 cupcakes, with the liners filled only 3/4 of the way, and the baking time should be between 20 to 25 minutes, but check in on them 2/3 of the way through in case your oven gets the job done faster.

Cocoa Notes

• Some red velvet cakes have no cocoa, others have up to half a cup. The less cocoa, the brighter the red, and the less food dye is needed to give it the desired hue. This cake has more cocoa and quite a bit of red dye, but as you cans see from the picture, it is a real stand-out red. Feel free to use less, but make sure you dissolve it in 6 tablespoons of water to compensate for any moisture lost.
• Dutch versus Non-Dutched cocoa: This recipe uses baking soda, so it calls for non-Dutch-Processed cocoa. The reason is that Dutch-Process cocoa is neutral and will not react with baking soda, so it can only be used in 1) recipes with baking powder or 2) recipes with enough other acidic ingredients that will compensate for the lack of acidity. However, you’ll notice that this recipe has both vinegar and buttermilk in it, or quite a bit of acidity, leading me to wonder if either kind of cocoa could be used with success. I had non-Dutch on hand, so I used it, but if you only have Dutch and try this recipe, let us know if it works. Personally, I prefer the Dutched stuff because it usually is of a higher quality with a more delicate chocolate flavor.

Cream Cheese Frosting

Adapted from several sources

Makes 6 cups

8 ounces cream cheese, room temperature
1/2 cup (1 stick) butter room temperature
3 cups confectioner’s sugar, sifted
1 teaspoon pure vanilla extract

Place cream cheese and butter in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.

Icing Notes:

• Technique: Cake decorators will always tell you to ice a cake in two batches, first a “crumb layer” and then the more decorative one. Though I rarely bother, in this cake in particular, with its dark hue barely disguised by a thin layer of frosting, it is especially helpful. To do this, place a small amount of frosting on the cake and spread it over the entire surface that will be iced, thereby anchoring wayward crumbs in place so that they will not mess up the final product. A few minutes in the freezer or longer in the fridge will firm this up so that you have an ideal surface to build the real layer of frosting upon. (I did a rushed, half-assed one, hence the visible crumbs in the final product.)

• Quantity: The recipe here creates an amount of frosting that allows for a thin coat between and over the cake layers. I found it to have the ideal cake-to-frosting balance for this recipe. However, you might want to double the recipe if you prefer a more decadent, padded frosting layer.