Creamy Mango Pavlova

Pavlova is meringue based dessert named after Russian ballet dancer Anna Pavlova . Its a meringue with crisp crust and soft. The dessert is believed to have been created in honour of the dancer either during or after one hers tours to Australia and New Zealand in the 1920s.
The nationality of its creator has been a source of argument between the two nation for many years, but formal research indicates New Zealand as the probable source.
The dessert is a popular dish an important part of the national cuisine of both countries, and with its simple recipe, is frequently served during celebratory and holiday meals (wikipedia).

And today I made a creamy mango pavlova.. its very delicate, crispy crust outside dan chewy inside..:)

Creamy Mango Pavlova

Ingredients

• 4 egg whites
• 1 cup caster sugar
• 1 teaspoon white vinegar
• 2 cups thickened cream
• 2 manggo, sliced thinly

Method

• Beat egg whites in mediun bowl with electric mixer until soft peaks form
• Gradually add sugar, beat until sugar is dissolved
• Fold through white vinegar
• Cut a 25 cm circle of foil or parchment paper, place onto greased baking tray. Spread meringue evenly over parchment paper.
• Bake at 120 c for 1 hour
• Turn oven off, leave door closed allow pavlova to cool in the oven
• Carefully peel awal the parchment paper, place pavlova onto serving dish.
• Pure 1 mango
• Whip cream until firm peaks form, fold in mango. Spread over pavlova
• Decorate with remaining sliced mangoes.

Choco Cheese Bread

Saya bener2 jatuh cinta dengan resep dari ibu Fatmah Bahalwan ini. Memang boros kuning telur tapi kalau soal kelembutan dan rasanya tiada tara :)..meski gak pake bread improver rotinya tetap lembut. Untuk resep ini saya menggunakan meses untuk taburan di atasnya

Bahan A :

500 gr tepung protein tinggi

100 gr gula
11 gr ragi instan

1/2 sdt bread improver (saya skip ini)

4 butir kuning telur

200 ml air es

Bahan B :

100 gr mentega

5 gr garam

Bahan C :

100 gr keju cheddar parut

100 gr mentega

(saya tambahkan 50 gr gula kastor)

1/2 cup meses untuk taburan

Cara membuatnya:

1. Aduk bahan A, uleni hingga bergumpal gumpal, masukkan bahan B, uleni hingga kalis dan istirahatkan 20 menit
2. Kempiskan adonan dan timbang masing 40 gr
3. aduk rata bahan C
4. Ambil satu adonan dan isi dengan bahan C. Lakukan untuk semua adonan
5. Diamkan 30 sd 60 menit
6. Setelah adonan ringan dan mengembang poles dengan kocokan kuning telur
7. Bakar 20 menit dengan suhu 180 C

Hazelnut Macarons

Akhirnya memberanikan diri juga untuk mencoba resep ini. Setelah ketemu resepnya dan dicoba dipahami berkali kali, baru berani masuk dapur dan nimbang bahan..

Bikin macarons memang rada-rada tricky, setelah bener mengerjakan langkah-langkahnya, tahap berikutnya adalah pemahaman akan oven kita. Untuk percobaan pertama ini satu loyang yg saya taruh paling duluan dan paling atas itu tidak menghasilkan macarons yg berkaki, kemungkinan krn saya suhu oven saya sebelah atas lebih panas dibanding rak kedua dan ketiga.
Alhamdulillah loyang di rak ke 2 dan ke 3 bagus , tidak lengket dan berkaki.

Saking happynya..udah berniat minggu depan mau bikin lagi dengan rasa lain. :D

Resep saya modifikasi dari tartelette.com

Bahan

• 90 gr putih telur (dari 3 telur)
• 110 almond bubuk
• 30 gr gula kastor
• 200 gr gula bubuk
• 1 1/2 sdt kopi hazelnut instant
• 1/2 sdt esen kopi mocca

bahan filling :

• Nutella

Cara :

1. Kocok putih telur hingga berbuih, masukkan sedikit demi sedikit gula kastor sambil terus diaduk hingga mencapai soft peak, masukkan segera esen kopi mocca aduk sebentar. Sisihkan
2. Ayak gula bubuk dan almond bubuk kemudian tambahkan kopi bubuk instan
3. Masukan adonan tadi kedalam adonan putih telur secara bertahap (saya membagi campuran almond + gula bubuk menjadi 4 bagian) setiap kali memasukkan campuran almond aduk dengan cara membalik adonan kurang lebih 10 kali adukan
4. Setelah rata masukkan adoan kedalam piping bag yg ujungnya sudah dipasang spuit bulat
5. Semprot adonan ke atas loyang yg sudah dialas baking paper, sehingga membembentuk lingkaran dengan diameter 3 cm
6. Diamkan adonan selama kurang lebih 30 sd 1 jam sampai lapisan diatas adonan menjadi kering (jika disentuh ujung jadi tidak menjadi lengket)
7. Panaskan oven dengan suhu 140 C (masing2 oven akan berbeda ..kenali oven anda :D)
8. Bakar kurang lebih 20 sd 25 C
9. Keluarkan dari oven, dinginkan dan angkat
10. Lapisi macaron bagian bawah dengan nutella, tempelkan bagian lain.
11. Siap dinikmati

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

Roti Tuna Jagung

Minggu ini begitu happy dengan pinjaman bread maker dari seorang sahabat. Hari pertama langsung bikin Tuna Corn Bread. Bener-bener empuk dan yummy untuk sarapan pagi dingin dingin begini. Roti ini masih bersisa sampai besoknya, tp rasanya masih tetap empuk. Yippiii akhirnya bisa juga bikin roti empuukkk. Resep saya dapat dari blog Shinta

Bahan :

• 300 gr tepung protein tinggi
• 50 gr gula pasir
• 6 gr yeast (saya pake 7 gr)
• 50 gr butter (saya pake unsalted butter)
• 120 ml susu cair dingin
• 1 butir telur
• 1/2 sdt garam

Topping:

• 1 kaleng tuna @ 60 gr (saya pake 2 kaleng)
• 1 sdm mayonaise (saya pake 2 sendok makan)
• 1/4 bawang bombay (saya ga' pake)
• dried parsley (saya ga' pake)

Cara membuat :

1. Campurkan terigu, gula dan ragi. Aduk rata
2. Masukkan telur sambil diuleni
3. Tambahkan susu sedikit demi sedikit, selingi dengan butter. Uleni terus hingga kalis dan elastis
4. Masukkan garam. Uleni sebentar
5. Istirahatkan kurang lebih satu jam hingga mengembang menjadi 2 kali lipat. Lalu kempiskan
6. Bentuk adonan seperti foto berikut ini

foto courtesy home-baking.net

Setelah itu bakar kurang lebih 15 menit dengan suhu 180 C...