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Sunday, December 11, 2011

Lapis Cream Cheese (Keju)


Lapis Cream Cheese


Bahan :
A.  25 bj kuning telur
       5 bj putih telur
   210 gr gula halus
   100 gr top flour
     1 sdm ovalette

B. 400 gr butter
   140 gr cream cheese
     3 sdm SKM
     1 sdt garam

Cara membuat :
1. Kocok bahan A hingga kental dan mengembang.
2. Kocok bahan B hingga mengembang.
3. Satukan bahan A dan bahan B. Aduk rata.
4. Sediakan loyang 20 cm kotak. Ambil 2 1/2 sendok sayur ratakan.
5. Panggang dengan suhu 170 C selama 6-7 menit.
6. Ulangi hingga adonan habis.
7. Untuk lapisan terakhir panggang dengan api atas bawah selama 7-8 menit.


Source : Rabiah Amit - Kek Lapis Sarawak



Wednesday, December 7, 2011

Lapis Legit Durian


Lapis Legit Durian by Doddy Pamudji
Modified by me

Bahan :
300 gr mentega
  80 gr gula halus
  90 gr susu kental manis
300 gr daging durian yang telah dihaluskan
  35 gr tepung terigu
  15 butir kuning telur
    2 butir putih telur



Cara membuat :
1. Kocok mentega dan gula halus hingga mengembang. Masukkan SKM dan daging durian. Tambahkan kuning telur satu persatu sambil terus dikocok hingga adonan rata. Sisihkan.
2. Masukkan tepung terigu secara bertahap kedalam adonan telur, aduk rata. Sisihkan.
3. Kocok putih telur hingga kaku, masukkan kedalam adonan kuning telur. Aduk rata.
4. Panaskan oven dengan api atas. Alasi loyang uk 18 cm x 18 cm dengan kertas roti atau loyang bulat dia bawah 20 cm, dia atas 24 cm, olesi dengan mentega dan taburi tepung terigu. Tuangkan 2 sendok sayur adonan, ratakan. Panggang dengan api 170 C selama 5 menit tiap lapisan. Ulangi hal yang sama hingga adonan habis. Untuk lapisan terakhir, nyalakan api atas bawah dan panggang selama 7 menit hingga matang.

Monday, December 5, 2011

Lapis Cream Cheese Ice Cream


Lapis Cream Cheese Ice Cream
Modified by Me

Bahan :
A.  30 butir kuning telur
        4 butir putih telur
    300 gr gula halus
    100 gr Top flour
        1 sdm ovalette
B. 500 gr mentega
        4 sdm susu kental manis
        1 sdt vanilla essence
C.  60 gr bubuk ice cream vanilla
    250 gr cream cheese spread
        1 sdt pasta lemon


Cara membuat :
1. Kocok bahan A hingga ringan dan mengembang. Sisihkan.
2. Kocok bahan B hingga mengembang dan kental.
3. Masukkan bahan A ke adonan B. Bagi 2 bagian sama rata.
4. Ambil bagian I masukkan ice cream powder ( C1), aduk rata. Bagi ke dalam 3 mangkok dan beri warna biru, merah, hijau. Ambil bagian II masukkan cream cheese dan pasta Lemon( C2), aduk rata. Bagi ke dalam 2 mangkok untuk lapisan bawah dan lapisan atas.
5. Sediakan loyang ukuran 20 cm x 20 cm. Ambil 2 sdm C2 dan panggang dgn api 180C selama 5 menit. Ulangi hingga adonan habis.
6. Ambil adonan C1 dan tuang bagian warna biru, merah dan hijau selapis demi selapis hingga habis.
7. Ambil bagian C2 dan panggang sesuai step (5).
8. Untuk lapisan terakhir panggang dengan suhu 180C selama 5 menit.


Source : Rabiah Amit - Kek Lapis Sarawak

Tuesday, November 29, 2011

Chocolate Mousse - Gordon Ramsay


Ingredients:
  • 100g dark chocolate (70% cocoa solids) broken up into pieces
  • 300ml double cream
  • 50g caster sugar
  • 1 large egg white
  • chocolate shavings, to garnish
  • 2 tbsp Amaretto or other liqueur (optional)
 Method :
Step 1: cream + Chocolate
  • Break the chocolate into small pieces and set aside.
  • In a small saucepan, heat half of the cream until it begins to boil
Note: this happens faster if you preheat the saucepan before adding the cream
  • Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.
  • Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and Amaretto, if using.
  • Using a hand-held electric whisk, beat the mixture to soft peaks. Remove the bowl from the iced water.
Step 2 : Egg White + Sugar
  • Separate egg white into a bowl
  • Whisk the egg white with a hand-held electric beater until stiff peak.
  • Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue.
Step 3 : Fold together and Devour
  • Carefully fold the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses.
  • Top with chocolate shavings.

Source : http://www.instructables.com/id/4-minute-Chocolate-Mousse/

Saturday, November 26, 2011

Cotton Sponge Cake



Cotton Sponge Cake
by Alex Goh

Ingredients:
A. 60 gr Butter
B. 80 gr Top Flour
C. 80 ml Evaporated Milk
D. 1 egg + 5 egg yolks
E. 5 egg whites
    120 gr Sugar
    pinch of salt



Method :
1. Melt (A) then add (B) and mix till well blended.
2. Add (C) and mix till well combined.
3. Add (D) and mix till well combined.
4. Whip the egg white from (E) till foamy. Add sugar and salt. Continue to whip till stiff.
5. Mix the egg white batter with egg yolk batter till well incorporated.
6. Pour it into the swiss roll pan fully lined with paper.
7. bake at 170C on middle rack for 25 minutes.
8. Unmould it immediately when it is baked.
9. When it becomes cold, cut it into 2 horizontal layers and sandwich together with butter cream.

Friday, November 25, 2011

Chocolate Fudge Cakes



This is a very moist chocolate cake. I used Valrhona chocolate powder...taste really great.

Ingredients :
Cake 
A.   90 gr cocoa powder
     180 ml water
     240 gr caster sugar
B.     5 eggs
      1/4 tsp salt
     150 gr caster sugar
       12 gr cake emulsifier
C. 220 gr Self Raising Flour
D.     1 tsp vanilla essence
       20 ml water
E. 300 gr butter (soften)

Topping and filling :
F. 250 ml whipping cream
    400 gr dark Cooking Chocolate

Method :
1. Mix ingredients A, stir over low heat until the sugar melts only. Set aside.
2. Pour ingredients B into Food Processor and processed until thick and fluffy about 2 min. Fold ingredients C, mixing in lightly. Add ingredients D and mix well. Mix in result from step (1), stir well.
3. Pour ingredients E and processed for 2 min until thick and fluffy.
4. Mix the result of steps 2 and 3. Pour batter onto a lined 8 inch round cake tin.
5. bake in preheated oven at 130 C for 60 minutes.

For the Topping and Filling :
Cut chocolate into small pieces.
Heat the whipping cream and then pour into the chocolate. Mix them thoroughly into a paste.

Sunday, November 20, 2011

Chiffon Cheese Cupcakes


Ingredients :
A.   4 egg yolks
     60 milk
     50 gr caster sugar
     60 gr melted butter
   120 gr top flour
       1 tsp Baking powder
    1/4 tsp salt
       1 tsp vanilla extract
B.   4 egg whites
     50 gr caster sugar
    1/2 tsp cream of tar tartar

Decoration :
150 gr grated cheddar cheese
Some melted butter
Some icing sugar

Method :
1. Mix all ingredients (A) in the food processor until smooth batter. Leave aside.
2. In a mixing bowl, whisk egg whites and cream of tartar until foamy. Add in sugar and continue whisking until stiff.
3. Add no. (1) into egg white batter mix well. Add in half yhe grated cheese. Scoop into piping bag.
4. Pipe batter of no. (3) into prepared cupcakes tin and decorate with cheddar cheese.
5. Bake at 170C for 15-20 min. When done brush with melted butter and sprinkle with icing sugar.

Source : Delicious Cakes - Amy Heng




Saturday, November 19, 2011

Meringue Squiggles

Can't wait to share this recipe...very easy and quick...only need egg white and sugar....enjoy...

Ingredients :
2 egg whites
75 gr caster sugar
some icing sugar for brush to decorate

Method :
Preheat the oven to 130C -150C. Line a large baking sheet with baking parchment.
Put the egg whites in a large clean bowl and whisk with a hand held electris whisk until they form firm peaks.
Add a spoonful of caster sugar to the whisk for abaout 15 seconds to combine. Add another spoonful ad whisk again. Continue in this way until all the sugar has been added.
Spoon the meringue mixture into a large piping bag fitted with a large plain nozzle.
Pipe neat, wavy lines of meringue abaout 13 cm/ 5 in long on the baking sheet, then bake for abaout  45 min - 1 hour until dry ang crisp.
Spread with icing sugar and decorate with hundreds and thousands.

Source : Great Cookies for Kids - Joanna Farrow

Friday, November 18, 2011

Gingerbread

Gingerbread Boy n Girl for my son..

The recipe :
350 gr plain flour
   1  tsp bicarbonate of soda
   1 tsp ground ginger
   1 tsp gingerbread powder
   1 tsp spekoek spices
125 gr unsalted butter
175 gr brown sugar
    1 egg
    2 tbsp golden syrup

Method:
Preheat oven to 180 C.
Put the flour, bicarbonate of soda, ginger and diced butter into the bowl of the food processor. Process until the mixture begins to resemble fine breadcrumbs.
Add sugar, egg, and golden syrup to the food processor and process the mixture until it begins to form into a ball.
Turn the dough out on to a lightly floured surface, and knead until it is smooth and pliable.
Roll out the dough on alightly surface. Cut out figures using gingerbread man/ girl cutters, then transfer to the baking sheet.
Bake for 15 min until slightly risen and starting to colour around the edges. Leave for 5 min, then transfer to a wire rack to cool.

Source : Great cookies for kids - Joanna Farrow

Friday, October 28, 2011

Lapis Legit Moscovis



 Resep pakai resep Lapis legit Ny. liem yang sudah pernah di post sebelumnya, perbedaan sedikit di jumlah tepung terigu dan gula halus yang di pakai.

Bahan:

A.
 25 butir Kuning Telor
180 gram Gula Halus
1/2 sdt vanili bubuk

B.
250 gram Mentega
100 gram Margarine
   2 sdm Susu Kental Manis

C.
33 gram Tepung Terigu
10 gram Susu Bubuk
  1 sdt 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 ukuran 18x18x4cm.
5. Oven dengan menggunakan api bawah selama 10 menit dengan suhu 170C
6. Angkat dari oven, tekan2 permukaan cake dengan alat khusus penekan lapis legit, kemudian tuangi lagi dengan 1 sendok sayur adonan cake keatas lapisan pertama, ratakan. Panggang dengan api atas selama 10 menit. Lakukan sampai adonan habis, setiap lapisan kedua beri mixed fruit.
7. Terakhir, panggang dengan api bawah selama 10 menit.


Thursday, October 20, 2011

Hazelnut Cheese Cup


Oleh-oleh buat mudik....+/- 11 kotak

Hazelnut Cheese Cup

Ingredients :
A.  65 gr icing sugar
     1 egg yolk
   125 gr butter
B. 160 gr plain flour 

    40 gr corn flour
    50 gr Parmesan Cheese Powder
   1/2 tsp bicarbonate of soda
C. Some cooking chocolate ( put in piping bag, close and melted with microwave about 1 min)
   Roasted hazelnuts (halved)
   Some hundreds and thousands ( butiran warna warni)

Method :
1. Cream ingredient (A) until smooth. Fold in ingredient (B), mix to a soft dough.
2. Fill no. (1) into cups, reaching half level only. Stick in half piece of hazelnut into each cup.
   Bake in preheated oven at 150C for 25 min. Remove to cool.
3. Pipe melted chocolate on (2). Sprinkle some hundreds and thousands on top. Store cookies well.
 

Lapis Legit 3 Rasa ( Rempah, Coklat n Prune)




Hari ini tgl 20 Oktober rencana memang mau bikin Lapis Legit Coklat untuk di bawa pulang ke Jakarta besoknya, dan paginya pas buka email milis NCC langsung melihat  postingan Bu Fatmah resep lapis legit, lebih semangat lagi mau buat tadinya udah malas2an capek bayangin mesti nunggu lama pas manggang:-) selain itu paling gak suka bikin kue yang mentega-nya mesti dikocok dulu terpisah, memang dasar pemalas krn cuci mangkok jadi banyak gitu.... resep aku pakai punya Ny. Liem yang sdh aku modifikasi dikit, sedangkan cara buat ikut Bu Fat.

Lapis Legit Coklat Prune
Modifikasi dr resep asli Ny. Liem

Ingredients :

Bahan I :
400 gr mentega
200 gr margarin
375 gr gula bubuk

Bahan II :
700 gr kuning telur

Bahan III :
50 gr Top Flour
15 gr maizena
15 gr susu bubuk

Bahan IV :
   1 sdm coklat bubuk
1/2 sdm pasta coklat

Bahan V :
1 sdm bumbu spekuk
12 biji Prune, belah 2 dan pipihkan.



Method :
1. Kocok bahan I hingga mengembang sekitar 15 menit kecepatan sedang ( speed 3-4)
2. Turunkan kecepatan ke speed 1, masukkan kuning telur bertahap, kocok hingga rata tercampur.
3. Tambahkan campuran tepung, kocok rata. Matikan mikser.
4. Bagi adonan menjadi 2 bagian, satu bagian tambahkan bahan IV, sisanya tambahkan bumbu spekuk.
5. Panggang dengan api atas 170 C selama 7 menit per lapis hingga adonan habis.





Tuesday, September 27, 2011

Elmo Cakes



Base cake Brownies Kukus Coklat uk 18 cm. Elmo Head dibuat dengan teknik Buttercream transfer.



Friday, September 23, 2011

Basic Sugar Cookies



Basic Sugar Cookies
Recipe by Peggy Porschen
Modified by me

Makes about 30 cookies
1 3/4 sticks (200 gr) unsalted butter
1 cup (150 gr)  castor sugar
1 extra large egg, lightly beaten (about 60 gr without skin)
3 cups (330 gr) plain flour ( add +/- 75 gr)
1/2 tsp salt
1/2 tbsp corn flour
1/2 tbsp milk powder

Optional Flavors :

for vanilla cookies, add seeds from 1 vanilla bean
for lemon cookies, add finely grated zest of 1 lemon
for orange cookies, add finely grated zest of 1 orange
for chocolate cookies, replace scant 1/2 cup( 60 gr) of the plain flour with scant 1/2 cup ( 60 gr)unsweetened cocoa pwd

Method :
Cream the butter with the sugar and chosen flavouring until well mixed and just creamy in texture. Do not overwork, or the cookies will spread during baking.

Beat in the egg untill well combined. Add the dry ingredients and mix on low speed until a dough forms.
Place the dough on a floured surface and knead briefly.

Use cookie cutters to cut out shapes. I roll my cookie direct on parchment paper. Preheat the oven to 170C - 180 C. Bake for about 10 to 12 min until golden brown at the edges. Let cool on a wire rack.


Tuesday, September 13, 2011

Ice Cream Layered Cake




This is the first time i made this kind of Layer Cake with the different method too. I was very excited when i got this recipe from book Fancy cakes & Jellies by Vickie Chieng. Here is the recipe....enjoy.

Ice Cream Layered cake

Ingredients:

A. 400 gr butter
B. 5 egg whites + 15 egg yolks
   200 gr caster sugar
   180 gr top flour, sieved together with 1 tsp baking powder ( me: 150 gr flour)
C.  50 gr vanilla flavoured ice cream powder + few drops of yellow and green coloring
D.  25 gr strawberry flavoured ice cream powder + few drops of pink and orange coloring




Method:
1. Beat ingredient (A) till light and fluffy.
2. In a clean mixing bowl, beat egg whites till it starts to bubble. Very gradually, add in sugar and beat till a well combined. Add in egg yolks, one at a time. Beat after each addition. Add in half amount of the sieved flour.
3. Fold no.(1), no.(2) and the remaining half amount of flour together. Mix well till properly combined.
4. Divide no.(3) into two portions. To the first portion, add in ingredient (C), subdivide it into another two parts. To the second portion, add in ingredient (D), subdivide it into another two parts.
5. Grease an 8" square cake tin, line base with greaseproof paper. Scoop 1 ladle of vanilla ice cream orange colour mixture into cake tin, level it and bake in a preheated oven at 170 C for 7 min on the upper shelf. Repeat again the next layer with vanilla ice cream green mixture, each color for 4 layers. Then strawberry ice cream pink mixture and strawberry ice cream yellow mixture.
Continue the full process alternating between the four color mixture till ingredients are used up.




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