Chocolate Cream Cheese Loaf Cake

Paduan keju dan coklat selalu yummy. Sebelum keburu lupa, buat yg kemaren nanya, ini resepnya ya :)

Chocolate Cream Cheese Loaf Cake

Chocolate Cream Cheese Cake
source : Thibeaultstable


Mixture ‘A’
250g cream cheese, softened
60g castor sugar
1 egg
1 teaspoon vanilla

1. Beat cream cheese with sugar until light and fluffy
2. Beat in egg until well incorporated and set it aside

Mixture ‘B’
180g butter, softened
150g sugar
3 eggs
3 tbsp cocoa
120g self-raising flour
1 tsp baking powder
2 teaspoons vanilla

chocolate cream cheese loaf

1. Sieve flour, baking powder and cocoa together and put aside
2. Beat butter and sugar until light and fluffy
3. Add egg, one at a time and beat until well incorporated into mixture
4. Fold flour mixture into egg mixture.
5. To assemble, pour half of mixture ‘B’, then all of mixture ‘A’, then followed by the remaining mixture ‘B’.
6. Bake in preheat oven at (350°F)180C for 45-50 min or until skewer comes out clean.


Raspberry Jelly Swiss Roll Cake

Jaman masih kecil dulu siapa sih yang gak tertarik sama Swiss Roll Cake aka Bolu Gulung. Udah capek-capek digulung sama yang bikin eh sama yang makan dibuka gulungannya :D. Kejadian juga sama anak-anak gue. Emaknya udah deg-degan nggulung cakenya, begitu udah dipotong-potong, kuenya dibuka gulungannya sama mereka :P.

Resep ini bukan resep bolgul ala Indonesia yang telornya seabrek-abrek. Cukup 3 telor dan hasilnya empuk dan lembut.

Silahkan dicoba! Bikin bolu gulung gak sesusah yang dibayangin kok

Raspberry Jelly Roll Cake

Swiss Roll Cake

Recipe Ingredients
3 eggs
1 cup granulated sugar
1/3 cup water
1 tspn vanilla
3/4 cup all-purpose
1 tspn baking powder
1/4 tspn salt
Powdered Confectioner's sugar - for dusting
2/3 cup spreadable raspberry jelly/jam (or any other filling of your choice)

Heat oven to 375 deg F. Line a baking pan, preferably (15 × 10 × 1) inches, with cooking parchment paper or aluminum foil. Spray with non-stick cooking spray.

Beat eggs in small bowl with electric mixer on high speed for about 5 minutes or until very thick and lemon colored. Gradually beat in the granulated sugar. Beat in water and vanilla on low speed. Finally add the flour, baking powder and salt, beating just until batter is smooth. Pour into the prepared pan, spreading out well to form a thin even layer.

Bake for 12 to 15 minutes (NOT MORE) until toothpick inserted in center comes out clean. Spread a clean kitchen towel on the platform and sprinkle some powdered sugar on it. Now loosen the edges of the cake, then turn the whole pan upside down upon the towel. Carefully remove the paper from the top. Trim off the hard edges of the cake, and while its hot, carefully roll cake lengthwise from one end to the other. Keep the roll as tight as possible, but apply very little pressure so as not to crack the cake a lot. A few cracks are normal, so don't worry. it is going to be covered with frosting later! Now refrigerate the rolled cake for 40 mins to an hour. (This was the only change I made from the About recipe video)

Remove the cake from fridge and unroll it gently and remove the towel. Beat the raspberry jelly/jam slightly to soften; it's better to use a spreadable jelly. Now spread it evenly over the cake. Do NOT use a lot of jelly as it would ooze out of the cake once you finish rolling it up again.

Raspberry Jelly Roll Cake

Now again roll up the cake, which should be fairly easier this time. If you are not ready to serve, place it in the fridge again, so it becomes a bit harder and easier to slice. When ready to serve, place it on a serving dish, with the seams facing down. Sprinkle generously with confectioners sugar, making sure you cover all the flaked ends or cracks and edges that you incurred while rolling it up. You can even cover the whole cake with chocolate icing or any other frosting. Gently slice at a 30deg angle to form beautiful raspberry swiss rolls.


New York-Style Homemade Bagels

Permisi...nongol bentar ya sharing resep...
Ternyata emang gue bener-bener gak bisa ninggalin dunia baking dan food photography. Walopun sekarang rada kurang leluasa untuk masuk dapur dan motret tapi sesekali gue perlu refreshing baking.

Entah kenapa ujug-ujug pengen banget makan bagel. Udah ngincer resepnya mbak Wien Wardana, tapi akhirnya gue nyobain satu resep ini yg konon otentik rasanya seperti New York Style Bagels yang kondang itu.

Rasanya enaakkkk!! Dicocol cheese spread sedap banget!


Authentic New York-Style Homemade Bagels
source : CD Kitchen

1 1/2 cup warm water (110 to 115*F / 45*C )
1 tablespoon dry active yeast
1 tablespoon sugar
1 tablespoon vegetable oil
2 teaspoons malt syrup
2 teaspoons salt
4 1/2 cups unbleached bread flour (more if needed)

***Kettle Water:***
6 quarts water
2 tablespoons malt syrup or powder
1 teaspoon salt

***Toppings: (optional)***
Sesame seeds
Poppy seeds
Minced fresh garlic
Minced fresh onion
Caraway seeds
Coarse salt
Corn meal for sprinkling baking sheets (optional)


In a large mixing bowl, stir together water, yeast, and sugar. Let stand for 5 minutes. With a wooden spoon, stir in oil, malt and one cup of the flour. Add salt, then enough of remaining flour to make a stiff dough. On a lightly floured surface, knead for 10 to 12 minutes. Cover with a floured dish towel and allow dough to rest on a board for about 15 minutes. Divide dough into 8 sections and form each section into 10-inch long strips. Roll the ends together to seal and make a ring. Place on a lightly floured surface, cover, and let bagels rest 15 to 20 minutes, rising about halfway and becoming slightly puffy. Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water. Add the malt syrup and salt. Bring water to a boil. Preheat oven to 450F (230C). Line two large baking sheets with baking parchment and, if desired, sprinkle generously with corn meal. Set aside.

Line two other baking sheets with a kitchen towel, set near your stove. Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot). Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet. Carefully place bagels on the parchment-lined baking sheets. Bake bagels plain or sprinkle with a topping of your choice. Place in the hot oven, immediately reduce heat to 425F (220C), and bake about 17 to 25 minutes. When almost baked, turn bagels over (a pair of tongs do the job easily). If you have a baking stone, finish bagels on the stone directly. Transfer bagels to wire rack to cool. These freeze well, which helps to retain a just-baked taste, if they aren't all eaten on the first day. To freeze, slice cooled bagels first, place a small strip of plastic between the bagel halves and place in a plastic self-sealing freezer bag. When you're ready for a bagel, they'll come apart easily, ready to pop into the toaster/oven and enjoy.

NY style bagels

Serves 8


Mini Potato Bread

Waktu liat foto roti gendut ginuk-ginuk ini di tempat Lina, gue langsung tertarik. Begitu nodong langsung dikasih pulak resepnya *thanks ya Lin*.

Bikinnya emang agak lama...proofingnya sampe 3 kali bow! Tapi worth to try kok. Proofing beberapa kali kan untuk menghasilkan tekstur roti yang soft and light.

Sekalian juga nyobain mikser BOSCH kecil gue buat ngulenin adonan roti (bilang aja males ngulenin pake tangan...wakakakakak)...woooww takjub gue....ternyata doi sanggup :D

Mini Potato Bread

Mini Potato Bread
sumber : Majalah SEDAP via Lina Hidayat

200 gr kentang kukus, haluskan
300 gr tepung terigu protein tinggi
100 gr tepung terigu protein sedang (Dita - pake 400 gr all purpose flour)
20 gr susu bubuk
75 gr gula pasir
8 gr ragi instan
2 btr putih telur
100 ml air es
50 gr mentega tawar
1 sdt garam

3 sdm susu evaporated (Dita - pake sisa kuning telur)
50 gr keju parut

Cara bikinnya:
1. Campur terigu, susu bubuk, gula pasir & ragi instan. Aduk rata.
2. Masukkan kentang, uleni rata.
3. Masukkan putih telur dan air es sedikit-sedikit sambil diuleni sampai kalis.
4. Tambahkan mentega tawar & garam. Uleni sampai elastis. Diamkan kurleb 30 menit.
5. Kempiskan adonan, timbang @30gr. Bentuk bulat. Diamkan 10 menit.
6. Pipihkan adonan bentuk bulat lagi (gue diberi isi dulu). Letakkan di sup kertas. Diamkan 60 menit sampai ngembang.
7. Oles susu evaporated. Tabur keju parut.
8. Oven 10 menit dengan suhu 190 derajat celcius sampai matang

Mini Potato Bread