Facebook Like And Send

Pages

Tuesday, December 7, 2010

Chocolate Chip Muffin ( Muffin Wilton)



Tekstur muffin ini padat tapi lembut, hampir mirip dengan tekstur butter cake. Coba deh...enak dan lembut. Cocok di bawa untuk rekreasi.

Muffin Wilton
Source : Ruri

Ingredient:
350 gr tepung terigu
  25 gr susu bubuk
230 gr butter
110 cc air
   2 gr garam (gak perlu kalo butternya pake yang salted)
200 gr telur (tanpa kulit)
300 gr gula pasir (me : 250 gr)
   8 gr baking powder
   1 sdt vanilla essence
 50 gr bahan tambahan sesuka hati (misalnya coklat chip ato keju dipotong dadu)

Directions:
1. Rebus butter, air dan gula sambil mendidih dan gula larut
2. Masukkan tepung dan susu bubuk kedalam mixer, tuangkan PERLAHAN LAHAN campuran butter panas-panas lalu dimixer dengan kecepatan sedang sampai hangat.
3. Masukkan vanilla
4. Masukkan telur satu persatu
5. Masukkan baking powder, kocok sampai cukup rata
6. Masukkan bahan tambahan (choco chips/kacang/keju/buah dll)
7. Masukkan adonan kedalam piping bag, potong ujungnya
8. Semprotkan kedalam cetakan muffin sampai 3/4 penuh taburi atasnya dengan sisa bahan tambahan
9. Oven dengan suhu 200° ± 15-20 menit

Saturday, December 4, 2010

Butter Cream

Butter Cream ala Elly

Ingredient:

125 gr mentega putih ( vegetable shortening)
 75  gr mentega putih ( mixture cream)
100  gr margarin
175 gr gula halus
  1 sdt vanilla extract
  2 sdm susu cair

Direction :
Kocok veg shortening, margarin, gula halus, susu cair, vanilla extract  hingga mengembang.
Kocok +/- 15 menit
Masukkan mixture cream, kocok lagi sebentar.
 


Buttercream ala Ani Lizzarni

Bahan:

250gr Mentega putih tawar
Catatan: kalo mau lebih enak ganti ½ mentega putih australi dengan Hollman Softcream
125ml susu kental manis
3sdm air garam
catatan: didapat dari 1 sdt yang dilarutkan di 1 cangkir air, aduk rata, lalu ambil 3 sdm
100gr gula pasir direbus dengan air garam
1sdm vanilla essence

Cara membuat:
- Gula dicampur air garam, dimasak diatas api kecil hingga gula benar2 larut. Selagi panas segera campurkan dengan susu, jangan tunggu dingin. Kalo tunggu dingin gula akan menggumpal lagi.
- Setelah gula dan susu tercampur rata, boleh ditunggu dingin dulu baru masukkan mentega putihnya dan kocok sampe mengembang.
- Kalo mau ditambahkan Hollman softcream, kocok dulu campuran diatas, setelah tercampur baru holman dimasukkan terakhir.



Peanut Butter Cookies



Peanut Butter Cookies
Source : Fatmah Bahalwan - NCC

Bahan:
250gr     tepung terigu ( me : 260 gr)
90 gr      gula halus   (  me : 80 gr)
125 gr     selai kacang halus / peanut butter
110 ml     minyak sayur 
1 sdm      susu bubuk
½ sdt      garam
1 sdm      mentega

Bahan polesan:
2 btr        kuning telur, kocok lepas
Kacang tanah cincang secukupnya.

Cara membuatnya:

Aduk rata : gula halus, selai kacang, minyak sayur, susu bubuk, garam dan mentega hingga rata.
Tuang tepung terigu, aduk rata. Bentuk bulat dan tata dalam loyang.
Poles bagian atasnya dengan bahan polesan, beri hiasan kacang tanah cincang.


Choux Pastry aka Kue Soes






Kue ini termasuk jenis gampang sekaligus susah di buat. Gampang karena proses pembuatannya memasak semua bahan yang ada. Susah terjadi pada memanggang adonannya. Ada hasil yang tidak bisa mengembang sempurna atau melempen pas keluar dari oven. Memanggang harus dengan suhu yang sangat panas sekitar 200'C (api atas dan bawah untuk oven listrik) dan oven harus sudah panas sebelum adonan masuk. Tanda tanda sudah matang bisa dilihat jika bui-bui yang keluar sudah kering semua. Setelah api di matikan jangan langsung keluarkan dari oven tapi biarkan sekitar 5-10 menit baru angkat keluar dr oven dan taruh di cooling rack sampai dingin.

Berikut saya sertakan tips lainnya dari buku Phil Vickery's:
I always found this pastry difficult to make but then, one day, I think I found out the reason. When you boil the water, if the butter is in large cubes you tend to get quite a bit of evaporation before the fat is completely melted. This changes the proportion of water to butter; you end up with the wrong balance so the cooked pastry will not fully rise when cooked. So make sure the butter is cut into very small pieces and you should be  fine.

 



Wednesday, December 1, 2010

Roti Manis



Pernah baca tentang Buku resep Roti karya Manfred Lange di blog-nya Mbak Camelia, tapi menyesal belum bisa memilikinya, kalau ke Indo pasti akan saya cari itu buku kayaknya bagus sekali. Tadi pagi lagi iseng2 googling resep roti....eh...ketemu blog-nya Mbak Indry tentang roti Manfred...wah..kebetulan sekali ini....mohon ijin copas resepnya Mbak.
Memang betul, jadinya enak dan lembut sekali. Oh ya, untuk penggunaan air dan susu tadi saya tidak sampai 250 ml, masih sisa sedikit.


Roti manis Manfred Lange
Source : Indry's Site

Ingredients:

• 250 gr bread flour
• 250 gr plain flour
• 125 gr gula pasir
• 11 gr ragi instant 
• 1 sdt Bread improver
• ½ sdt garam
• 1 kuning telur
• 125 ml susu cair
• 125 ml air dingin
• 40 gr margarine
• 40 gr butter

Olesan :
• Susu evaporated + 1 kuning telur



Directions:
• Campur jadi satu bahan bahan kering, aduk rata.
• Tambahkan telur, air dan susu secara bertahap. Aduk hingga tercampur rata dan setengah kalis. Tambahkan garam, butter dan margarine, aduk lagi hingga kalis.
• Diamkan selama 10 menit, lalu timbang adonan masing masing 30 dan 40 gr. Bulatkan dan biarkan lagi selama 15 menit
• Kempiskan adonan, beri aneka isi, bentuk sesuka hati.
• Letakan di loyang yang telah diolesi margarine tipis aja. Diamkan selama 45-60 menit. Oleskan dengan campuran kuning telur.
• Panggang dengan suhu 200 derajat selama 10 menit hingga matang.

Tuesday, November 30, 2010

Death by Chocolate



Death by Chocolate
Source: suite101.com

Ingredient:

200 g of Chocolate (I use 50% Cocoa Solid , but any good quality chocolate will do.)
150 g Caster Sugar
150 g Light Muscavado Sugar
200 g of Butter cut into small chunks
85 g of Self Raising Flour
85 g of Plain Flour
3 eggs (medium sized)
125 ml of Orange Juice
5 tbsp Milk
¼ tsp Bicarb. Of Soda


For the Topping:

200 g of Chocolate (Same as above!)
284 ml Double Cream/ Whipping Cream


Method:


Pre-heat your oven to 140c if it's a fan assisted oven or 160c for a conventional oven or Gas Mark 3
Grease and line two (20cm round) cake tins. (Or you can use one tin and cut the cake in half later.)
Break the chocolate into small pieces and melt, with the chunks of butter and orange juice. (You could alternately use coffee dissolved into the same amount of cold water, depending on your personal preferences.) Use a low heat so as not to overheat the mixture.
Sieve and mix the two flours, sugars and bicarbonate of soda into a large mixing bowl: use your hands to make sure there are no lumps!
Add the eggs and milk and stir thoroughly.
Add the melted chocolate to the mixture and stir thoroughly.
Divide the mixture between the two tins and bake for about two hours. Check that the cakes are cooked by pushing a knife into the cakes: when they come out clean, the cakes are done.
When the cakes are cooked, leave both to cool. Once the cakes are cooled, slice off the top, where it has risen, in order that both cakes have even tops. This will help for the next step.
It’s now time to make the topping. Break up the chocolate into a pan and add all of the cream. Stir occasionally until the mixture has melted.
Place one of the cakes on a sandwich board: pour some of the topping mixture over the cake and smooth with the back of a spoon.
Place the second cake on top of the first, creating a layered effect. Pour the rest of the mixture over the top of the cake, covering the top and sides. Leave to cool.
If you do want to decorate the cake, you can use grated chocolate (white or dark) or sprinkle icing sugar over for a Christmassy effect!


Friday, November 26, 2010

Bluberry Torte








Bluberry Torte

Source : Delicious Cake by Amy Heng

Ingredients:
Chocolate sponge cake
A. 250 gr eggs 
    125 gr caster sugar
    110 gr cake flour
      15 gr cocoa powder
      50 ml UHT milk
      15 gr ovalette
      65 gr corn oil
B.   1 tsp vanilla essence
     65 gr corn oil

Filling
400 gr blueberry pie filling
300 ml whipping cream
1 tsp gelatine powder ( mixed with 30 ml water)

For garnish
250 gr whipping cream

Method:
1. For cake : line and grease a 8" or 9" round cake tin. Preheat oven at 180'C.
2. In a mixer, whisk at high speed for 5 min all the ingredient (A). 
    Mixture should be thick and fluffy.
3. Turn to low speed and add in ingredient (B) and mix until just combined.
4. Pour batter into cake tin and bake for 35-40 min. 
    Invert cake for 5 min before turning over to cool completely. Slice cake into two.
5. Filling : Sprinkle the gelatine into the water and let it soak for 5 min. 
    Double boil until mixture is clear.
6. Whip up the cream until fluffy and spread over one layer of the cake. 
    Top with 180 gr of pie filling to the rest of the pie filling, add in gelatine mixture 
    of no. (5).
7. Repeat step no. 6. 
    Pipe rosette or shells on sides before putting on the filling on the centre. 
    Refrigerate until set before serving.

Wednesday, November 17, 2010

Lapis Legit









Lapis Legit Ny. Liem ( 1/2 resep)

Bahan:
A.
  25 butir Kuning Telor
150 gr Gula Halus ( saya : 200 gr)
1/2 sdt vanili bubuk
B.
200 gr Butter ( saya : 250 gr)
150 gr Margarine ( saya : 100 gr)
2 sdm Susu Kental Manis
C.
35 gr Tepung Terigu ( saya : 30 gr)
10 gr Susu Bubuk     
 1/2 sdm bumbu spekuk

Cara Membuat:
1. Kocok Bahan B sampai lembut & putih. Sisihkan.
2. Ayak bahan C jadi satu, sisihkan.
3. Kocok Bahan A sampai naik & kental. Masukkan bahan B, kocok rata. Masukkan bahan C,  aduk rata dengan spatula.
4. Tuang 1 sendok sayur adonan dan ratakan ke dalam loyang yang sudah dialasi kertas roti & dioles mentega, aku pake loyang kotak 18 x 18 cm.
5. Oven dengan menggunakan api atas dengan suhu 170'C selama 7 menit.
6. Angkat dari oven, tekan2 permukaan cake dengan penekan khusus lapis legit , kemudian  tuangi lagi dengan 1 sendok sayur adonan cake keatas lapisan pertama, ratakan. Panggang dengan api atas selama 7 menit. Lakukan sampai adonan habis.
7. Untuk lapisan terakhir, panggang dengan api atas bawah selama 10 menit.

Monday, November 15, 2010

Chocolate Chip Cookies

Dari resep-resep yang pernah saya coba, resep ini yang paling mendekati cookies-nya Famous Amous. Thanks to hubby yang udah bawain buku resepnya jauh-jauh dari UK:-)

Chocolate Chip Cookies
by Phil Vickery's


225 g unsalted butter, softened
225 g castor sugar ( me : Castor sugar 100 gr + Light Muscovado Sugar 80 gr)
350 g self-raising flour, sifted
175 g bitter chocolate, chopped
100 g condensed milk


Cream the butter and sugar together and then stir in the flour, chocolate and condensed milk. Roll the mixture into a sausage shape, about 30 cm long, wrap in foil or cling film and then chill for 30 min.
When ready to bake, preheat the oven to 180'C. Cut off slices of the mixture, the size is up to you, then peel off the cling film or foil. Place on a greased baking sheet, spacing well apart, and bake for about 12-14 min or until just browned.



Thursday, November 4, 2010

Christmas Fruit Cakes




Light Fruit Cakes
Modified by Elly


Ingredient:

100 gr glace cherries (mixed red and green, coarsely chopped)
 50 gr raisins, 100 gr currants, 50 gr sultanas (or whatever combination u prefer)
200 ml apple/ orange juice
 50 gr dried pineapple; 50 gr dried apricot; 30 gr mixed peel.  
250 gr butter
150 gr soft dark brown sugar
225 gr all purpose flour
   4 large eggs
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/2 tsp ground mixed spice


Direction:

1. Macerate all the fruits with apple/orange juice, overnight preferably.
2. Cream butter and sugar until light and fluffy.
3. Beat in eggs, one by one, beating well after each addition.
4. Mix in flour, salt, nutmeg, mixed spice until well combined.
5. Fold in macerated fruits and whatever juice that is remaining.
6. Place batter into 2 oval pans
7. Bake in a preheated oven at 140C for 45-50 min. 



Sunday, October 31, 2010

Cupcakes


Cupcakes ini pesanan Meli untuk ultah Kezia, tadinya pilihan jatuh dengan hiasan dari Fondant tapi karena gak suka yang terlalu manis akhirnya beralih ke hiasan dari Butter Cream. Sekali lagi Meli pesan jangan terlalu manis ya:-) iya...ya...noted, Mel..he..he...
Related Posts Plugin for WordPress, Blogger...