Khasiat 3 Bahan Utama dalam Florentine Almond Flake / Krunchy Karamel Almond

Khasiat Badam
rendah lemak tepu mengandungi zat-zat seperti kalsium danmagnesium yang amat baik untuk pembentukan tulang yang kuat.
 satu auns atau 20hingga 25 biji badam mengandungi kalsium sama banyak dengan ½ cawan susu. Zatini amat penting dalam mencegah osteoporosis.
Kalsium yang ditemui dalam badam juga boleh merendahkanrisiko kanser kolon dan tektum.
Serat yang terdapat dalam badam juga dikatakan mampumembantu melindungi diri daripada kanser kolon.
Lain-Lain Manfaat Badam:-
Cegah osteoporosis
Mengurangkan paras kolesterol,merendahkan risiko darah tinggi dan serangan jantung
Kurangkan risiko kanser serviks
Badam menghalang obesity
Cepatkan tahap intelektual
Meredakan diabetes
Membantu menghalang batu karang
Mengurangkan risiko berbagaipenyakit


Khasiat Bijan
Khasiat yang diberikan olehbijan terutamanya bijinya amat banyak. Bijinya dikatakan mampu memberi kebaikankepada tubuh terutamanya kepada buah pinggang, limfa, usus dan hati. Biji bijandikatakan kaya dengan besi, mangan, fosforus, protein, vitamin A, vitamin E,vitamin B1, serat, asid phytic dan mengandungi 55% minyak yang amat populardalam masakan Cina. Biji bijan juga mengandungi dua bahan unik iaitu sesamindan sesamolin. Kedua-dua bahan ini termasuk di dalam kumpulan serat istimewayang dikenali sebagai lignans yang telah menunjukkan kesan dalam merendahkankolesterol kepada manusia dn untuk mencegah tekanan darah tinggi danmeningkatkan bekalan vitamin E terhadap haiwan.

Sesamin juga dikatakan mampu melindungi hati daripadakerosakan oksidatif. Komponen ini juga merupakan sumber baik omega-6 dan asidlemak mono tidak tepu yang berupaya mencegah pembentukan selaput pada arteridan menganjalkan selaput pada arteri dan menganjalkan kulit.
Baik untuk kesihatan rambut,Mantapkan payudara, Penjulap dan Membantu pencernaan

 Khasiat Kuaci

(kuaci)merupakan salah satu sumber vitamin E yang sangat baik. 60 gram biji bungamatahari tanpa kulit memenuhi keperluan tubuh bagi mendapat vitamin E setiaphari
Kelebihan vitamin E :
Antioksidan
Pencegahan kanser dan penyakit kardiovaskular
Sangat berguna dalam rawatan “premenstrual syndrome”
Memelihara pembekuan darah yang normal
Mengurang kanparut yang diakibatkan oleh sesetengah kecederaan
Mengurang kantekanan darah
Membantu dalam pencegahan penyakit katarak
Mengendurkan otot kaki dari kekejangan
Meningkatkan pengeluaran air mani
Menguatkan dinding kapilari
Menggalakkan kulit dan rambut menjadi sihat
Mencegah anemia
Mencegah“retrolental fibroplasia”, sejenis gejala mata yang boleh Menjangkiti bayipramatang
Mengurangkan risiko kanser prostat di kalangan penghisap rokok
Memperlahankan perkembangan penyakit Alzheimer.

BERMINAT UNTUK DAPATKAN SNEK YANG RANGUP DAN BERKHASIAT INI BOLEH HUBUNGI :- ZAMRAINI TEL : 013-507 9849 (RM23/200gram)

BISKUT RAYA 2013 FOR SALES

BERMINAT BOLEH HUBUNGI : 

TEL: 013-5079849 / EMAIL : z_rainiey2004@yahoo.com

POPIA HORLICK / POPIA SNOWY

POPIA SNOWY / POPIA HORLICK

RM8/250gram
RM15/500gram

(Hasil ramuan Horlick/Nestum/Kacang/Gula)

BERMINAT BOLEH HUBUNGI :

TEL: 013-5079849/EMAIL : z_rainiey2004@yahoo.com

FLORENTINE ALMOND FLAKE / CRUNCHY CARAMEL ALMOND FOR SALES

 (RM25/200gram) excl. postage

Nikmati kerangupan setiap kepingan yang berkhasiat dan sangat-sangat sedap.

Berminat boleh hubungi :- ZAMRAINI Tel. No: 013-5079849/013-4523646.

 

Almond crunchy dibuat dari bijian yang berkhasiat

seperti almond,pumpkin seeds,white/black sesame seeds.

 

*kebaikan almonds:

protien,kabohidrat,vitamin B yang tinggi.baik untuk kanak2.

membantu pembesaran minda,membina tulang dan gigi.

menyihatkan jantung orang dewasa dan sesuai untuk ibu hamil.

 

*white/black sesame seeds:

kaya dengan kalsium,magnesium,copper,zat besi,zinc,

vitamins dan fiber.memberi kebaikan kepada tubuh terutama buah pinggang,limfa,usus dan hati.

*pumpkin seeds:

protien,magnesium,omega 3,zinc dan zat besi yang tinggi.

menghilangkan stress,membantu tidur yang lena dan mengekalkan ph badan.

Reverse Shell Border

BY : http://theicedqueen.blogspot.com

The reverse shell border is one of my favorites. Oftentimes when I'm watching TV, I'll catch myself subconsciously practicing the hand motion of the forward and backward whorls. One of the essential tools for the successful execution of any border is a good turntable; I have the one made by Ateco. 

 First, place the nonstick rubber mat on it…

 …and then your cake.

 Fill a piping bag with medium consistency buttercream icing and fit it with a star tip (I used a #21). Hold the bag at a 45 degree angle just above the cake's surface, close to the bottom (keep about a tip's width between the tip and the cake's board).

 Squeeze firmly, and move the tip in a counterclockwise circle; basically from 3 to 12 to 9 to 6, and then decrease and stop pressure all together as you pull the tip away, forming a tail.

 Over the rough end of the tail, repeat the process, only this time in reverse: 3 to 6 to 9 to 12 and then sweep down while decreasing and then stopping pressure. Note: you could simply do the above piped shape over and over and leave out the reverse part; it would still turn out cute.

 I attempted to take photos while piping one of these shells; this sort of thing is never easy. Here I am going from 3 to 12…

 …and then finishing off from 6.

 Eventually when you reach the back of the cake, you'll probably be faced with a decision:  pipe one shell and have two going the same direction next to each other…

 …or cram in two rather close to each other. I pretty much always go with the latter option.

 Fortunately, most of the border will look nice and balanced.

 If you like, you can also pipe a star in the center of each whorl in the same or a contrasting color.

SUPER FANCY CAKE DECORATING TUTORIAL

BY : http://pezarro.wordpress.com

This is a tutorial to show you how to decorate a cake that makes you look pretty clever.

The beauty of this method is that you can put anything you darn well want on a cake.

No problemo. All you need is a picture off the webz (or a coloring book page, or a drawing you did yourself) and you can make any design you want. In this case, A “Dora/Princess” cake. I didn’t know how I would do a “Dora/Princess”, but all I had to do was spend 10 seconds on Google, (“princess dora coloring page”) and there was a coloring page all ready to print out.First, bake your cake and let it cool thoroughly. It needs a flat top, so do what you have to to make it flat.

Make your icing; a buttercream made with butter is best. You want an icing that is smooth and soft, but that hardens in the freezer. You will probably want to make a double batch to be sure you have enough to divide into all the colors you need.*When you make your icing, you will want to sift the powdered sugar and mix the icing up quickly so you don’t get lumps. You don’t want lumps clogging up your icing tips in your detail work. Your icing should be of medium thickness, not too stiff. Soft peaks.*Ice your cake. You want a flat-topped cake. The icing job does not have to be perfect, just flat.

Print out a coloring page, and make sure it is the right size for the top of your cake. You need at least 1/2″ space around the edge of your design on the cake.
*your design will be reversed, so if you are doing a team logo or similar, you will want a mirror image of your original printout.*It is a good idea at this stage to decide how many colors you want to use in your finished design. You might want to mark those colors in the appropriate areas on your coloring page with markers. I didn’t this time, because the design was simple and I was lazy.Trim your coloring page, and tape it to the back side of a flat piece of glass. I always use glass from a spare picture frame.

Tape a similarly-sized piece of wax paper to the front of the glass. Now you have a coloring page/glass/wax paper sandwich.

Mix up the colors you will need for your design. Don’t forget to include a dark color for outlines and details.*I prefer to use paste colors because they are vibrant and easily blendable, they don’t thin out your icing, and they last pretty close to forever. One little jar of each of a few basic colors will last you for years. Sometimes you get lucky and find a marked-down pack of specialty colors, like I did.

Now the fun part! Fill your icing bags. For the finest details, use a #1 decorating tip — and you don’t have to get fancy if you don’t have actual decorating tips, they just make it easier. As you can see in the picture below, for some of the colors I just used ziploc bags with the tiniest speck of the corner cut off.But for the initial details, you are better off with an icing bag and a #1 decorating tip if you can get one.
Now, trace over the outlines that you want to see on your finished product. This bottom layer will be the top layer — the one you see — on your design.

Once your bottom detail layer is established, you can fill in larger areas over the details with other colors of icing. You can’t go back in and put details in at this stage if you leave them out, so think logically, one step at a time. It isn’t hard and you can fix things later if you need to, so don’t stress too much about it.

Color in all the areas with the icing layers to a depth of about 1/4 inch. Fill in right to the edges and on top of your detail lines, so your whole design is supported by that 1/4″ thickness of icing.You can hold your glass up to the light to see if there are any pinpricks of light shining through your icing design, so you can fix those thin areas before you go on.*This is when your children will come in and inform you that you have screwed up and your icing job was a good try, but it does not look like Dora. You may chuckle to yourself at how ignorant impertinent amazed they will be when you reveal the final design.* Now, take the whole coloring page/glass/wax paper/icing design sandwich, and slip it into the freezer. You want it in the freezer until the icing is hard to the touch. I don’t really know how long that takes, but I’d venture at least fifteen minutes.

Now is a good time to busy yourself with making the sides and bottom edge of the cake look pretty, or doing the dishes, or having a beer, or whatever.

Now — the magic! Take your coloring page/glass/wax paper/icing design sandwich out of the freezer and make sure the icing is nice and hard.Un-tape the wax paper/icing, and quickly but carefully, up-end your design onto the cake. Press it down a little so it sticks.
Then, also quickly but carefully, before the design softens, peel back the wax paper to reveal the design.Now, make the top edge of the cake look pretty with some stars or whatever (a #16 tip is good to use for decorating the sides and edges) and pipe your message. Voila! You are a genius!

Cake decorating tip chart