I LOVE BEYONCE & BEYONCE LOVE ME~

BEYONCEEEEEEEEEEEE~~~

ahhhhh~~ my god~

she is so beautiful~

and her voice is so powerful like me~

kih kih

kih~

Artis malaysia takde yang

berani nak nyanyi lagu ni~

i will be the first one~ lol

ListennnNNN~~~

MACARON!!!

Hohoho~ Nak try buat macaron plak...
skarang benda ni berleluasa di mana2~
so teringin nak try buat~ hehehe...


Haaa~ ini la rupanya macaron tuh~


Ok ni plak bahan2 nyer~

Ingredients

• 90 grams (3 ounces) of egg whites (equal to whites of 3 large eggs), at room temperature
• 125 grams (4 ½ ounces) of ground almonds or almond flour
• 125 grams (4 ½ ounces) of icing sugar
• 25 grams (1 ounce) unsweetened cocoa powder (optional)
• 125 grams (4 ½ ounces) of caster sugar (superfine sugar) divided into two equal portions
• 125 grams (4.5 ounces) bittersweet chocolate
• 100 ml (3.4 fluid ounces) heavy cream
• 25 grams (1 ounce) unsalted butter

Directions

1. Pulse the almond powder, icing sugar and cocoa powder in a food processor just until a fine powder is obtained. Then sift the mixture into a large bowl. If using almond flour, you may simply sift the almond flour and icing sugar together.
2. Place the egg whites in a bowl and add half of t he caster sugar. Begin beating the whites and sugar at low-medium speed. After 2 minutes, when the mixture starts to rise and holds its shape, increase the mixer speed. Continue beating at medium speed until firm peaks are obtained. Add the rest of the caster su gar and beat until all the sugar is dissolved.
3. Transfer the beaten egg whites to a larger bo wl (if necesssary) and add all of the almond powder mixture. Using a spatula, gently fold the mixture until the dry ingredients are completely incorporated, taking care not to ov ermix. The batter should be smooth and glossy and have a lava-like consistency. It should form a ribbon when dripped from the spatula.
4. Line two baking trays with parchment paper. Fill a large pastry bag half full with batter and, using a 2-cm (1/2 inch) tip, vertically pipe t he mixture into small mounds about the size of walnuts. The batter should be fluid enough that the macarons slowly flatten themselves out. T ap the trays against a hard surface a couple of times to remove any air bubbles.
5. Allow to the macarons to sit for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.
6. Bake at 160 degrees C (325 degrees F) for 12 to 14 minutes. Shells should be smooth and shiny, with the characteristic “foot” or ridge undern eath. You can tell when they’re done by very lightly tapping the side with a knife or fork. The macaron top should not slide but remain firmly on its foot.
7. Remove macarons from the oven. Cool for a few m oments and remove with a lifter. They shoul d come off easily.

Hahaha Speaking Okey~ paham ke? copy n paste je~

Ni la hasilnya before bake~ nampak menarik~

Filling dia plak~

For the filling

1. Place finely chopped chocolate in a heat-resistant bowl.
2. Bring the cream to a boil in a saucepan. Remov e from heat and pour over the chocolate. Stir until melted and smooth. Add the butter and stir well. Allow to cool until thickened.
3. Using your thumb, carefully make a small opening on the flat side of one macaron shell. Place about a teaspoon of filling over the opening. Cover with another shell and twist until filling is evenly spread.

Hahaha~ tapi kan!! kalau nak mudah~ beli je cokelat nuttella tu..
sedap sangat boleh buat filling dia ga k sama je mungkin lagi sedap...
takyah susah2 kan nak buat2 ehehehhee...

Selamat Mencuba~ GooD LucK!!!

Jam Baru Very Cheap

YAHOOOO~~~

Dah Lebih 5 6 tahun tak pakai jam tangan..
akhir nyer ku beli juga dengan harga kira murah lah cuma rm55 jer~
ehehehehe.. warna dia menarik skali merah~
tak sabar nak tunggu sampai depan rumah...
hehehehehe...



BAEK PUNYER~~~