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Saturday, December 8, 2012

Onbijtkoek


 
Onbijtkoek....kue jaman Belanda yang biasanya di makan pada saat sarapan pagi dengan olesan butter. Suka sekali dengan wangi rempah dan gula merah-nya. Di resep Sedap ini ada pemakaian margarin jadi tidak terlalu seret rasanya. 

Bahan :
   6 biji telur
 75 gr gula pasir
 75 gr gula merah, sisir halus
180 gr tepung terigu
1/2 sdm bumbu spekuk
 75 gr margarin, lelehkan
secubit garam

Bahan taburan : [optional]

 25 gr kenari/ almond, iris panjang




Cara Membuat :
1. Kocok telur, gula pasir dan gula merah hingga mengembang. Masukkan tepung terigu dan rempah sambil diayak dan aduk rata.
2. Masukkan margarin cair sedikit demi sedikit sambil diasuk perlahan.
3. Tuang di loyang loaf 25 cm x 10 cm x 7 cm yang sudah di oles margarin dan dialasi kertas roti.
4. Panggang selama 40 menit dengan api bawah suhu 160 C hingga matang.

Friday, December 7, 2012

Lapis Legit Yongki Gunawan ( Sarawak Style)


Untuk buat setengah resep tinggal bagi 2 resep dibawah.

Bahan I :
900 gr kuning telur
400 gr gula halus
    1 sdt banili bubuk

Bahan II : (ayak)
50 gr tepung terigu
20 gr susu bubuk
15 gr maizena
  1 sdm bumbu lapis legit

Bahan III :
200 gr margarin
700 gr butter
  60 gr susu kental manis
    1 sdm Toffieco Bakar





Cara membuat :
1. Kocok bahan I hingga mengembang dan kental
2. Kocok bahan III hingga mengembang dan lembut.
3. Campur bahan I dan bahan III sedikit demi sedikit sambil diaduk dengan spatula hingga rata ( dengan mixer speed 1). Masukkan bahan II, aduk kembali secara perlahan dengan spatula hingga tercampur rata.
4. Siapkan loyang 20x20x6 cm yg telah diolesi margarin dan dialasi kertas roti. Tuang 70 gr adonan, ratakan, Panggang dengan api atas 160C-170C selama 7 menit hingga kecoklatan. Lakukan hingga adonan habis. Untuk mengecek adonan sudah matang lakukan tes tusuk tiap lapisan selesai dipanggang.
5. Untuk lapis terakhir panggang dengan api atas bawah selama 10 menit hingga matang.




Tips :

Untuk membuat motif sarawak seperti diatas dibutuhkan 2 botol saos lalu isi adonan lapis yg sudah di beri warna, lalu semprot  baris per baris antara warna hijau dan warna orange. Untuk lapisan selanjutnya putar loyang agar lapisan barisan warna mendatar. Lalu semprot lagi baris per baris hingga adonan warna habis dan dilanjutkan adonan tidak berwarna.

Saturday, November 17, 2012

Chocolate Chiffon Cake






Ingredients :

A.
6    Grade A egg yolks
50  gr  caster sugar
80  gr  cooking chocolate
70  ml  corn oil
140 ml  evaporated milk
1   tsp chocolate emulsion

B.
20  gr  cocoa powder
110 gr  super fine flour
1/4 tsp baking powder
1/4 tsp baking soda

C.
6    Grade A eg whites
1/2 tsp cream of tartar

D.
100 gr  caster sugar



Method :
1. Beat A till well combined, add in B and mix well, set a side.
2. Whip C till foamy, gradually add in D and whisk until soft peak form.
3. Mix egg white mixture and batter gradually and gently till well incorporated. Pour the batter into a 21 cm chiffon mould.
4. Bake in a preheated oven at 175 C for 40-45 minutes till baked. Remove and invert, set aside. Unmolud once the cake is cool about 2 hours.




Source : Alan Ooi Book

Sunday, November 11, 2012

Zebra Lines Cake




Ingredients:
A. 250 gr cold egg whites
    50 ml cold water
   170 gr caster sugar
   1 1/2 tsp ovalette
     2 egg yolks
   180 gr superfine flour - original 200 gr
    3/4 tsp BPDA
     1 tsp vanilla essence
B. 200 gr butter ( melted) - original 170 gr
     2 tbsp condensed milk
C. 1 1/2 tbsp chocolate paste
  

Method :
1. Line and grease a 7" square baking tin. Preheat oven at 170 C.
2. Whisks ingredient A at high speed until thick and fluffy. Fold in ingredient B and mix well.
   Take out 1/3 of the batter and fold in ingredient C.
3. Scoop 2 tbsps of plain batter into the center of the tin. Top with 1/2 tbsp of chocolate batter.
   Repeat until batter is finished.
4. Bake for 40-45 min.


Source : Delicious Cakes by Amy Heng

Steamed Fruit Cake



This is the first i made steamed fruit cake. I used Rima of Bisousatoi recipe, original recipe from CMG.

Ingredients
375 gr mix fruits
250 gr butter - i used Golden Churn
300 gr flour*
    1 tsp Sodium Bicarbonate*
    1 tsp Cream of tartar* (* mix and sifted)
    3 grade A eggs
150 gr brown sugar 

150 gr sugar (for sugar burn)
1/4 cup almond slices (almond flakes) - skip
A seed nutmeg, grated
Cherry red / green for decorations
1 tbsp black treacle (I added for darker colour)


Method
- Boil water in kukusan (steamer). Cover steamer lid with kitchen towel. 

  Grease and layer with baking paper an 7x7x3 inches.
- Mix flour with cream of tartar and soda bicarbonate - sieve.
- Add in grated nutmeg seeds and mix well.
- Add mix fruits in the flour, mix well. This is to avoid fruits fm sinking - Set aside.
- Beat butter & sugar until fluffy.
- Add in black treacle - mix well

- Add in egg one by one & continue to whisk till well combined. (add in egg and whisk for a minute bef adding the second egg)
- Add in flour/fruits mixture until just mixed.
- Melt sugar in a non stick pan with slow heat until bubble starts to form.. Let it bubble for a few sec or till sugar colour turn dark
- Quickly but carefully pour into the cake mixture while stirring with wooden spatula.
(It will get harden once it touches batter, so fold in fast.. Dont worry if there is some crystallised caramel in the batter).
- Pour batter into baking tin.. arrange cherries.
- Steam for 4hrs on medium heat.. (on high for 2 1/2hr.. medium for 1 1/2hr)
(whenever u wanna add water to ur steamer make sure u use boiling water).

Monday, October 15, 2012

Dark Chocolate Muffins



Ingredients :
260 gr All Purpose Flour
    1 tbsp baking powder
    a pinch of salt
  60 gr unsweetened cocoa powder
180 gr castor sugar
150 gr bittersweet chocolate chip
180 ml corn oil
    2 eggs
210 ml + 2 tbsp milk
    1 tsp vanilla extract

Method:
Preheat the oven to 180C.
Put flour, baking powder, salt, cocoa powder, sugar and chocolate chips in a large bowl.
In a separate bowl, whisk together the corn oil, eggs, milk and vanilla extract, then pour onto the dry ingredients. Beat all the ingredients together until just smooth.
Spoon the mixture into the paper cases, filling three-quarters full. Bake in the preheated oven for 25-30 min or until well risen and a skewer inserted into the middle of a muffin comes out clean. Remove from the oven
 and transfer to a wire rack and allow to cool slightly.

Saturday, October 13, 2012

Steamed Bread




Ingredients for skin :
A.   80 gr Pao Flour
         1 tsp instant yeast
       80 ml water

B. 250 gr Pao Flour
      50 gr icing sugar
     1/2 tsp salt
      30 gr egg white
      30 gr shortening
     1/4 tsp alkaline water
      60 ml water

Method :
1. For skin : Combine ingredient (A), cover with a piece of cloth, proof for 20 min.
2. Combine ingredient (B) in a big mixing bowl. Add in (1), mix well. Invert onto a tabletop, knead with your palms for 5 min till dough becomes shiny and soft. Return dough to big bowl, cover with a piece of cloth, proof for 30 min.
3. To shape : shape no (2) into 12 parts, flatten and roll up like swiss roll, cut the other side into 4 parts, and roll up all. Proof for 30 -40 min.
4. Bring water to boil, place into wok a steaming rack. lay a piece of cloth and parchment paper on top. Arrange dough on it. Steam over medium heat for 10 min or till cooked through.


Source : Y3K Steamed Bread

Tuesday, September 18, 2012

Cheese Tart



Ingredients :
I. Pastry :
80 gr unsalted butter
30 gr caster sugar
pinch of salt
20 gr beaten egg
10 gr evaporated milk
70 gr bread flour
50 gr cake flour

II. Cheese Filling :
100 gr cream cheese
  40 gr caster sugar
140 gr whipping cream (whipped)
120 gr yoghurt
    1 tsp lemon juice

Method :
1. Combine unsalted butter, caster sugar and salt with low speed mixer. Adjust to high speed and beat until fluffy. Add beaten egg and evaporated milk, beat until smooth and pale. Add bread flour and cake flour. Mix well with rubber spatula.
2. Preheat oven at 150C. Divide pastry dough into 8 portions and 2 mini portions. Use toohpick to poke some small holes.
3. Put tart base into lower section of oven. bake at 180C until tart base changes colour. Adjust to 150C. The entire baking process takes 20 min.
4. Filling : Combine cream cheese and caster sugar with mixer speed 1. Adjust to high speed and beat until fluffy. Add Whipping cream, yoghurt and lemon juice. Beat until smooth and creamy. Transfer to piping bag. Pipe evenly into each tart mould. Refrigerated until set.


Source : Charles Ho - Jolly Kitchen Series

Sunday, September 16, 2012

Betty Crocker - Chocolate Chip Cookies




I only want to say..this is a must try recipe...

Ingredients :

340 gr salted butter, softened, make sure your butter have 81% - 82 % min fat. 
280 gr granulated sugar 
280 gr packed brown sugar 
   1 tbsp vanilla extract 
   2 eggs 
440 gr Gold Medal® all-purpose flour, i dont have Gold Medal Flour, use Pillsbury Flour. 
   2 tsp baking soda 
   1 tsp salt...yes put salt:-) 
2 package (24 ounces) semisweet chocolate chips, i use Herseys semi sweet chocolate chip. 


Method :
 

1. Heat oven to 160C. 
2. Mix butter, sugars, vanilla and eggs in large bowl using mixer speed 1 for 2 minutes.
3. Stir in flour, baking soda and salt. Stir in chocolate chips.
4. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
5. Bake 12 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool slightly.
    Remove from cookie sheet to wire rack.




Source : Betty Crocker

Wednesday, September 12, 2012

Lapis Malang - Yongki Gunawan


Kesampaian juga bikin Lapis Malang-nya pak Yongki, selama ini cuma ngiler lihat fotonya. Minggu lalu waktu ke Batam ketemu bukunya di Gramedia BCS Mall, tinggal satuuu ajah, langsung sambar deh:-) hmmm.... sekarang tinggal atur waktu buat praktekin resep satu per satu. Hari ini bikin Lapis Malang Gaya Baru. Bikin setengah resep dengan loyang lapis surabaya ukuran 30 cm x 25 cm
.
Bahan I :
13 (250 gr) butir kuning telur
 5 (   75 gr) butir putih telur
137 gr gula pasir
1/2 sdt vanilla extract

Bahan II :
7 gr Ovalett

Bahan III :
  63 gr tepung terigu
  10 gr Maizena
  10 gr susu bubuk

Bahan IV (lelehkan) :
  50 gr margarine
150 gr butter
1/2 sdm rum bakar
1/2 sdm SKM

Bahan V :
1/2 sdm Mocca pasta

Bahan VI :
1/2 sdm pasta coklat BF

Bahan VII :
Selai Mangga secukupnya

Cara Membuat :

1. Kocok bahan I dengan kecepatan tinggig hingga mengembang & kaku.
2. Masukkan bahan II, kocok kembali sebentar.
3. Masukkan bahan III, kocok hingga tercampur rata.
4. Tuang bahan IV. aduk perlahan hingga tercampur rata.
5. Ambil 1/3 adonan dan beri dengan bahan V ,lalu aduk rata pelan2 hingga rata dan masukan kedalam 1 loyang. Sisa adonan bagi menjadi 2 bagian dan masukan kedalam 2 loyang.
6. Ambil 4 sdm adonan kuning lalu beri bahan VI, aduk rata, masukkan ke dalam plastik segitiga. Semprotkan ke dalam adonan kuning hingga menembus kedalam.
7. Lalu panggang selama 20 menit dengan suhu 180C hingga matang.
8. Setelah matang masukan kedalam kulkas 2 jam hingga dingin. Lalu lapisi dengan selai dengan susunan kuning , coklat , kuning.

 


Wednesday, September 5, 2012

Belgian Waffle



Finally found this recipe with similar taste with bakery sell here. Crispy outside but soft inside. You can eat it with fruits, chocolate and ice cream off course. Waffle and ice cream is to die for partner, isn't it?? :-)


Belgian Waffle

Ingredients:

500 gr plain flour
2/3 cups milk
  2 eggs
pinch salt
  1 tsp vanilla extract
  2 tbSp sugar
  1 tbSp instant yeast
200 gr soft butter
150 gr castor sugar

Method :

1. Mix all ingredients except the butter and sugar till dough forms.
2. In a large bowl knead the dough 4-5 minutes. Dough will seem dry - do not be tempted to add fluids. Form a ball and cover with a towel.
   Put aside until doubles in size.
3. Add the butter to the dough until completely incorporated. It may take a few minutes of kneading.
4. Add the castor sugar  and knead until the dough is soft.
5. Weight each 70 gr and set aside on tray. Cover for 15 minutes.
6. Meanwhile heat the waffle machine. Place the ball in the machine and cook till golden brown, approx 2-3 minutes.


Can be frozen and reheated.



Source : prettybakinginisrael

Monday, September 3, 2012

Neapolitan Marble Cake









Recipe from Peggy Porschen latest recipe book "Boutique Baking". Recipe also in on the net already here.



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