Apam comel

Resepi
3 biji telur - dari peti sejuk
275 gm tepung gandum
220 gm gula halus
150gm susu segar
3 sudu teh baking powder
1 sudu kecil ovallete
Filling secukupnya
Pewarna ikut suka
Cara-cara
Masukkan semua bahan apam ke dalam mangkuk mixer dan pukul kelajuan maxima selama 6 - 8 minit.
Bahagikan adunan kepada beberapa bahagian & titiskan pewarna mengikut citarasa.
Masukkan setiap warna ke dalam piping bag
Picitkan sedikit adunan ke dalam mangkuk kertas yang telah disusun didalam acuan lompang.
Picitkan inti **
Picitkan lagi adunan yang berlainan warna sehingga ¾ penuh.Kemudian dot dot kan dengan warna pilihan.
Kukus didalam kukusan yang telah dipanaskan selama 10-15 minit. Guna api sederhana. Jangan gunakan api besar semasa mengukus untuk mengelakkan apam ni jadi merekah/mekar

simple chocholate frosting

Ingredients:
10 0z semi sweet chocolate
1 1/2 cups unsalted butter, softened at room temperature
2 tbsp milk
1 tsp vanilla extract
2 1/2 cups of sifted confectioner’s sugar

Directions:
In a glass bowl, melt the semi-sweet chocolate (I like Valhrona or Ghirardelli chocolate.) in a bain marie (double boiler) until it’s smooth, and then let it cool until lukewarm. (So it won’t melt the butter.)
In a separate mixer bowl, beat the butter on medium speed.
Throw in milk and vanilla extract, and mix until everything is incorporated.
In a steady stream, pour in the melted chocolate and beat for 2 minutes.
Put your mixer speed on low, and add 2 1/2 cups of sifted powdered sugar until it’s a nice smooth consistency. (Add more sugar to taste!)