Ontbijkoek

Minggu ini udah 2 kali bikin resep ini. Seisi rumah doyan banget, apalagi begitu mencium aroma bumbunya pas keluar dari oven. Bikinnya pun cepat, gak pake lama, cocok banget temen minum teh atau kopi.
Cake ini lembut banget dan gak seret.
Karena gak punya bumbu spekuk saya akhirnya bikin sendiri kayu manis bubuk: cengkeh bubuk:pala bubuk dengan perbandingan 3:1:1

Ontbijkoek

source : sajiansedap.com

Bahan

• 5 butir telur
• 100 gr gula merah
• 50 gr gula pasir
• 120 gr tepung terigu protein sedang
• 25 gr maizena
• 1 sdm bumbu spekuk
• 75 gr margarin
• 100 gr kenari cincang (elsa : pake almond )

Cara

• Kocok telur, gula merah dan gula pasir sampai mengembang
• Tambahkan tepung terigu, tepung maizena, bumbu spekuk aduk rata.
• Masukkan margarine leleh dan sebagian kenari cincang sedikit sedikit sambil diaduk pelan
• Tuang kedalam tulban ukuran 22 cm tinggi 6 cm (elsa : pake loaf). Taburi kenari
• Oven 30 menit dengan suhu 190 C

Hazelnut Tiramisu

Untuk cake yg satu ini 'enak' is not enough .. enaaak banget...

mari dicoba..

Bahan :

250 gr keju Marscarpone
400 ml whipped cream (suhu dingin)
125 gr gula kastor

1/2 sdt vanilla essence

4 kuning telur

50 gr gula kastor

24 buah biskuit lady finger

1 sachet hazelnut kopi instant

200 ml air hangat

Cara:

1. Kocok keju marscarpone dengan mixer sebentar
2. Keluarkan whipped krim dari kulkas, kocok bersama gula kastor hingga kaku, dan simpan kembali kedalam kulkas
3. Kocok kuning telur + gula halus + vanilla essence dengan mikser hingga kental. Panaskan air didalam panci, kemudian taruh di atasnya mangkuk tahan panas tuang adonan kuning telur tadi sambil terus dikocok sampai telur hangat, angkat dinginkan.
4. Aduk 1 sachet hazelnut kopi instan dg 200 ml air hangat. sisihkan
5. Kocok whipped cream dan marscarpone dengan sambil dituang adonan kuning telur, setelah rata matikan mikser
6. Siapkan piring saji persegi ukuran 22 cm x 22 cm. Celupkan lady finger ke dalam kopi, susun rata didalam piring saji, tuang setengah adonan adonan marscarpone, kemudian susun lagi lady finger dan lapisi dengan sisa adonan marscarpone.
7. Simpan di kulkas kurang lebih 3 jam
8. Sebelum disajikan taburi coklat bubuk yg diayak.
9. Jangan fikirkan diet pada saat menikmatinya :)

Black Forest

Setelah googling lama akhirnya saya menemukan resep ini di rekomendasi bbrp blogger . Cake ini saya bikin pas ulang tahun anak2 awal Juli kemarin. Cake yg bener2 moist dan komposisi gula yg pas dengan selera saya . Sayang saya ga sempet memoto kue setelah dipotong krn dah keburu lenyap:).

Saya copykan disini resepnya

BLACK FOREST CAKE
Makes 9-inch three-layered cake
source : Eliza

Cherries and syrup:
2 cups jarred sour cherries in light syrup, drained with 1 cup syrup reserved
1/2 cup (3 1/2 ounces) sugar
1/2 cup kirsch or other cherry flavored liqueur

Whipped cream frosting:
1/4 cup (1 3/4 ounces) sugar
1 tbsp cornstarch
3 cups heavy cream, chilled
1 1/2 tsp vanilla extract

1 recipe Devil’s Food Layer Cake, baked and cooled, but unfrosted, recipe below
Chocolate shaving (see note), for serving

FOR THE CHERRIES AND SYRUP: Reserve 8 of the prettiest cherries for garnish in a small bowl. Slice the remaining cherries in half and place in a medium bowl. Simmer the reserved cherry syrup and sugar together in a medium saucepan over medium heat until mixture is thickened and measure about 1/2 cup, 8 to 10 minutes. Off the heat, stir in the kirsch.

Toss 1 tbsp of the syrup with the cherries reserved for garnish. Toss 3 tbsp more syrup with the halved cherries. Poke the top of the cake layers thoroughly with a wooden skewer and brush with the remaining syrup.

FOR THE WHIPPED CREAM: Whisk the sugar and the cornstarch together in a small saucepan and slowly whisk in 1/2 cup of the cream. Bring the mixture to a simmer over medium heat, whisking constantly, until the mixture thickened,2-3 minutes. Let the mixture cool to room temperature, about 30 minutes.

In a large bowl, whip the remaining 2 1/2 cups cream and the vanilla together with an electric mixer on low speed until frothy, about 30 seconds. Increase the mixer speed to medium and continue to whip the mixture until it begins to thickened, about 30 seconds. Slowly add the cooled cornstarch mixture and continue to whip until the mixture forms soft peak, 1-3 minutes.

Line the edges of a cake platter with strip of parchment paper to keep the platter clean while you assemble the cake. Place one of the cake layers on the platter. Spread 1/2 cup of the whipped cream over the top, right to the edge of the cake, then cover with half of the sliced cherries. Repeat with another cake layer, 1/2 cup more whipped cream, and the remaining sliced cherries. Place the remaining cake layer on top and press lightly to adhere. Frost the cake with the remaining whipped cream.

Refrigerate the cake until it absorbs the soaking syrup, at least 2 hours or up to 24 hours. Before serving, let the cake sit at room temperature, 30-60 minutes, then gently press the chocolate shavings into the sides of the cake. Evenly space 8 small pile of chocolate shavings around the top of the cake and top each with a cherry. Remove the parchment strip from the platter before serving.

NOTE: Be sure to buy jarred or canned cherries packed in syrup, not water. You will need about 7 ounces of chocolate for the shavings to decorate the sides and top of the cake. Letting the cake to sit at least 2 hours before serving allows the soaking syrup to sink in and the flavors to meld; however in a pinch, you could serve it right away.

DEVIL’S FOOD LAYER CAKE

1/2 cup Dutch-processed cocoa powder, plus extra for dusting
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/4 cups boiling water
4 ounces unsweetened chocolate, chopped
1 tsp instant espresso or instant coffee
10 tbsp (11/4 sticks) unsalted butter, softened
1 1/2 cups packed light brown sugar
3 large eggs, room temperature
1/2 cup sour cream, room temperature
1 tsp vanilla extract

Adjust the oven racks to the upper-middle and lower-middle position and heat the oven to 350 degrees Fahrenheit. Grease 3 9-inch round cake pan, then dust with cocoa powder and line the bottoms with parchment paper. Whisk the flour, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the boiling water, chocolate, 1/2 cup of the cocoa powder, and instant espresso together until smooth.

In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds. Beat in the sour cream and vanilla until incorporated.

Reduced the speed to low and beat in 1/3 of the flour mixture, followed by 1/2 of the chocolate mixture. Repeat with half of the remaining flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.

Give the batter the final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 15-20 minutes, rotating and switching the pans halfway thorough baking
Let the cakes cool in the pans for 10 minutes. Runs a small knife around the edge of the cakes, then flip them out onto the wire racks. Peel off parchment paper, flip the cakes side up, let cool completely before frosting, about 2 hours.

Source: adapted from America’s Test Kitchen Family Baking Book

Coklat Almond Chiffon Cake

Entah kenapa semangat baking bergelora lagi *lebay*. Kepengen bikin chiffon tapi yg ada pake Almondnya. Akhirnya ketemu resep ini dari NCC Chiffon Week punyanya mbak Rahmah. Tapi aku modifkasi dikit.

Bahan :

50 gr tepung

50 almond bubuk

15 gr coklat bubuk

1/2 sdt baking powder

75 ml susu cair

50 gr dark cooking coklat

40 ml minyak goreng

1 sdt pasta coklat

6 kuning telur

25 gula kastor

6 putih telur

100 gr gula kastor

Cara :

• Panas Oven dengan suhu 170 C
• Ayak tepung + coklat bubuk+ baking powder kemudian campurkan dengan almond bubuk.
• Panas susu matikan api dan masukan DCC, aduk hingga larut. Tambahkan minyak dan pasta coklat.
• Masukkan bahan kering kedalam adonan coklat aduk hingga rata.
• Kocok kuning telur dengan gula hingga kental, kemudian masukkan kedalam adonan coklat, aduk hingga rata, sisihkan.
• Kocok putih telur hingga berbuih, masukkan sedikit demi sedikit gula kastor. Kocok hingga mencapai soft peak.
• Masukan 1/3 adonan putih telur kedalam adonan coklat, aduk dengan cara membalik. Kemudian masukkan 1/3 lagi lakukan pengadukan seperti cara pertama sampai putih telur habis. Ingat jangan terlalu lama mengaduk
• Masukkan adonan kedalam loyang chiffon. Bakar selama 50 menit

Lagi lagi menemukan foto masakan dari dapur saya yg belum saya posting di blog ini,

akhirnya dengan pasrah mengcopy dari note di Facebook saya..hehehe gak mau repot..:)

Chocolate Orange Cupcakes

untuk 12 cupcakes ukuran sedang

bahan:115 gr Dark Cooking chocolate
90 gr butter
175 gr gula kaster
1 buah jeruk ( parut kulitnya dan peras untuk mendapatkan 75 ml juice)
2 buah telur
185 gr tepung
1/2 sdt baking soda
1/2 sdt baking powder
1/2 sdt garam
1 sendok susu

cara:
Panaskan oven 180 C

Lelehkan coklat dengan cara di tim atau di microwave. Sisihkan

Aduk butter, gula kaster, kulit jeruk hingga lembut dan pucat
Masuk telur dan aduk dengan kecepatan tinggi.

Campurkan tepung, baling soda, baking powder dan garam. Sisihkan
Campurkan Air Jeruk dan susu. Sisihkan

Masukkan coklat leleh kedalam adonan butter, aduk hingga rata. Masukkan 1/3 campuran tepung, kemudian 1/2 campuran jus jeruk, teruskan mengaduk. Masukan setengah sisa tepung dan sisa jus jeruk, lakukan sampai semua bahan tercampur rata.
Sendok adonan kedalam loyang yg telah dialas kertas cupcakes. Gunakan dua sendok untuk mempermudah memasukan kedalam loyang. Oven selama 30 sd 35 menit.

Chocolate Buttercream Icing

100 gr Dark Cooking Chocolate
120 gr butter
125 gr gula icing
1 sdt vanilla extract

Lelehkan DCC dengan cara di tim ( klu saya lebih praktis pake microwave) sisihkan.

Kocok butter, vanilla dan gula icing sampai lembut dan pucat. Masukkan coklat leleh, aduk rata.
Jika adonan masih kurang kental, teruskan mengocok sampai kental.
Buttercream siap dipakai

Lemon Chiffon Cake

Setelah berberapa kali bisa menaklukan si chiffon ini .. akhirnya setiap kali mau 'baking' kepikiran mau mencoba rasa-rasa lain selain yg standar pandan dan coklat. Kali ini mencoba lemon chiffon cake.

Kunci sukses si Chiffon salah satunya adalah di keberhasilan mengocok putih telur hingga pas pada titik soft peak. Setelah itu ketika mencampur dengan adonan kuning telur cukup gunakan spatula dengan metode membalik adonan.

Lemon Chiffon Cake

Bahan

• 150 gr tepung
• 2 sdt baking powder
• 1 sdt garam
• 5 kuning telur
• 75 gr gula kastor
• 75 ml vegetable oil
• 75 ml air
• 40 ml air jeruk lemon
• kulit jeruk lemon parut (dari 2 buah lemon)

• 5 putih telur
• 60 gr gula kastor

Cara

• Panas oven 180 C
• Ayak tepung bersama baking powder
• Kocok kuning telur dan gula kastor hingga pucat
• Masukkan minyak goreng dan teruskan mengaduk.
• Masukkan campuran tepung + baking powder dan kulit jeruk parut aduk hingga rata
• Masukkan air. Aduk hingga rata. Sisihkan
• Di wadah yg bersih dan kering kocok putih telur hingga berbuih, kemudian masukan sedikit demi sedikit gula kastor. Kocok hingga menyacapai soft peak.
• Masukan sepertiga putih telur kedalam adonan kuning telur dan aduk dengan cara membalik balik adonan dengan spatula. Jangan terlalu lama mengaduknya. Kemudian masukkan sepertiga bagian putih telur , aduk dan lanjutkan dengan sisa putih telur hingga habis.
• Tuang kedalam cetakan chiffon yg sudah dipanaskan di dalam oven bbrp menit
• Tuang adonan dan bakar selama 50 menit pada suhu 180 C. Jangan sekali kali oven dibuka sampai adonan benar matang dibagian atas.

chocolate pancake

Tadi pagi sy bikin pancake ini. Ini sudah menjadi sarapan favorite kami terutama suami, bisa bolak balik nambah. Anak anak suka menaburi diatas dengan meses, atau whipped cream sementara suami suka dengan sirup maple atau hanya polos saja.

Thanks to mbak Wien yg sudah memberi inspirasi untuk resep ini.

Resep aslinya saya tulis dibawah ini, tapi untuk kami ber empat satu resep ini tidak cukup saya selalu membuat 2 atau 3 resep dan habis tak besisa

BAHAN :

75 gr terigu

1 sm coklat bubuk

1/2 st baking powder

1 btr kuning telur

2,5-3 sm gula pasir

100 ml susu cair

3 sm butter (cairkan)

1 btr putih telur

CARA :

Kocok putih telur sampai kaku.

Campur semua bahan dan aduk rata.

Masukkan putih telur, aduk perlahan.

Panaskan pan dengan api kecil, tuang adonan dan masak sampai terlihat gelembung-gelembung lalu balik, setelah matang segera angkat.

Green Tea Cupcakes

Udah lama kepingin bikin cupckes atau chiffon green tea, baru kesampaian hari ini setelah 2 hari lalu ketemu matcha (green tea) di Asian grocery.

Saya pakai resep cupcakes yg pernah diposting Ria di blognya kemudian saya modifikasi dengan menambahkan matcha

Green Tea Cupcakes

Bahan A

• 200g butter
• 50g mentega
• 250g gula kastor
• 1 sdm susu kental manis

Bahan B

• 6 butir telur
• 50g fresh cream
• 1 sdt vanila

(aduk semua bahan B hingga rata)

Bahan C

• 225g terigu rendah protein
• 1/2 baking powder
• 2sdt matcha

(aduk semua bahan C hingga rata kemudian ayak)

cara:

• Panaskan Oven 180C
• Masukkan paper cup ke dalam loyang muffin
• Aduk bahan A dengan kecepatan rendah hingga rata (tidak perlu lama)
• Kemudian masukkan bahan B dan C secara bergantian hingga habis sambil terus dikocok
• Setelah rata matikan mixer dan masukkan adonan kedalam paper cup kurang lebih 2/3 bagian
• Bakar kurleb 20 sd 25 menit

Green Tea Butter Cream

• 125g butter
• 125g copha (lelehkan)
• 180g icing sugar
• 1/2 sdt vanila
• 40ml susu segar (suhu ruang)
• 2 sdt matcha

cara:

• Aduk matcha dengan susu hingga rata , sisihkan
• Kocok butter dengan copha hingga lembut
• Masukkan icing sugar sambil terus dikocok
• Masukkan adonan matcha
• Siap digunakan

Peach Cheesecake

Klu untuk cheesecake gak usah komentar lagi deh..

yummy...

Resepnya saya ambil dari webnya NCC.

Toppingnya saya pake thickened cream dicampur gelatin. Thanks Nana yg udah ngasi gelatin halal, hasil import dari Indonesia. Dihias buah peach kaleng.

Pengen bikin lagi aahhh..

decadent triple chocolate cheesecake

This the most yummiest cake I ever made..soft, moist and very cheesy..

I've got the recipe from Philadelphia Kraft pack but I made just 2/3 portion of recipe and used 22cm pan.

Ingredients

• 3 x 250 g block Philadelphia cream cheese, softened
• 100g dark chocolate, melted
• 100g milk chocolate, melted
• 100g white chocolate, melted
• 40g dark chocolate, melted
• 40g butter, melted
• 1 cup plain chocolate biscuit crumbs (I used marie Regal)
• 1 cup thickened cream, whipped
• 2/3 cup caster sugar
• 1/4 cup hazelnut meal ( I used almond meal)
• 3 teaspoons gelatine, dissolved in 1/4 cup boiling water

Method

1. Combine biscuit crumbs, hazelnut meal, butter and chocolate and press into base of greased 24 cm (9") springform tin, chill
2. Beat cream cheese and sugar using electric mixer until smooth. Add gelatine mixture and beat untill well combined. Divided mixture evenly into 3 bowls. add quantity of melted chocolate to each bowls and mix until smooth. fold through a third of whipped cream into each mixture
3. Spoon mixture into prepared base, alternating between the three mixture untill all has been used. Lightly swirl mixture with skewer and shake to smooth. Refrigate 3 hours or overnight until set.

Oooh yuuumm.. I cant stand to another beat.

How to do drop strings

kereeen yaa..
pengen belajar aaahhh

more about "How to do drop strings", posted with vodpod

Cheesy Chiffon Cake

Chiffon ternyata bukanlah cake gampang. Harus sabar menunggu ngaduknya, membakarnya, nunggu dingin dan lepas dari cetakan. Secara saya memang doyan dengan chiffon, rasanya gak afdol klu gak bikin sendiri.
Senengnya pas keluar dari cetakan dgn mulus dan aroma kejunya memenuhi dapur.

Saya ambil resep dari blog Kitchen Corner. Kalo rasa emang ngeju banget, gimana enggak... pake powder cheese (saya pake parmesan bubuk) dan cheddar cheese yg dipotong kecil kecil.
Hanya saja resep ini terlalu kecil untuk rasanya yg nikmat. Gak sampe 15 menit udah langsung lenyap. Kalo bikin lagi saya harus bikin 2 resep nih..




Cheesy Chiffon Cake
From : Kitchen Corner
Recipe for 17cm round chiffon

Ingredients :

The egg whites mixture:
110g egg whites
55g caster sugar
5g corn flour

The egg yolks mixture:
40g egg yolks
36g water
36g vegetable oil or olive oil (saya pake Olive oil)
50g plain flour
24g cheese powder (saya pake parmesan powder)
40g cheddar cheese

How to made it:

Cut the cheddar cheese in 0.7cm cubes and leave aside.


For the chiffon cake, mix all the egg yolks mixture except flour. When everything well combined then gradually add in sifted flour and cheese powder. Mix everything well combine and no lumps left. The mixture would be very thick and and smooth.

Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then finally add in corn flour. Make sure the corn flour mix well in the egg mixture. The egg whites mixture should be peak foam, smooth and shiny.

Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in the 1/2 of the remaining egg whites mixture. Lastly, fold in the remaining egg whites mixture. (Note: This stage took some times and patient and practice. Make sure all the egg whites mixture well combine with the egg yolks mixture without breaking the egg whites. Little egg whites left will cause a big hole in the cake during baking. And, over mixing will cause it hardly rise during the baking.)


Fold in the cheese cubes then pour the well mix mixture into a 17cm chiffon cake tin and bake at a 160'C preheated oven for 35-40 minutes. After baked, let the baked cake turn upside down for cooling before unmold it.

Brownies Kukus

Setelah menemukan kukusan berdiameter besar, semangat untuk kukus mengukus mulai muncul, bolu kukus lah, brownies kukus , bahkan wajik segala dah selesai. Untung di negara ini masih banyak toko Asia, jadi gak sampe sedih sedih amat kalau kangen makan makanan kampung halaman, peralatan dan bahan tersedia, tinggal kemauan untuk bikinnnya.Kembali ke brownies kukus, minggu ini aku bikin sampe bbrp kali, soalnya anak2 sama ayahnya doyan. Bbrp hari yg lalu mencoba resep rekomendasi Nana , nah yg ini aku pake resep NCC nya Mbak Fatmah Bahalwan.

Porsi resep ini cukup besar, aku hanya bikin setengah nya saja.

ini resep aslinya sumber : NCC

Bahan A:

12 btr telur

450 gr gula pasir

20 gr emulsifier

1 sdt garam

Bahan B:

75 gr coklat bubuk

300 gr tepung terigu

1 sdt vanilli

Bahan C:

300 gr mentega/margarine

200 gr dark cooking chocolate

1 sdm pasta coklat black forest

Bahan filling :250 gr coklat meisyes

Cara membuat:
Siapkan loyang kotak ukuran 26x26x8cm, poles mentega dan alasi kertas, poles lagi
Kocok bahan A sampai kental, masukkan bahan B sambil diayak, lalu tuang bahan C, aduk hingga rata benar. Bagi menjadi 3 bagian sama rata.
Tuang satu bagian adonan kedalam loyang, kukus selama lk. 10 menit.
Buka kukusan, taburi 1/2 bagian mesis, tuang lagi satu bagian adonan, kukus lagi. Lakukan sampai adonan habis

.