Ini resep andalan gue dari dulu kalo bikin carrot cake. Udah kadung jatuh cinta jadi rada males coba-coba resep lain :). Wangi dan rasanya enak, gak ada bau langu wortel.
Carrot Cake Sumber: NCC, Bogasari Baking Center Cake Baking Course
Bahan Cake : 250 gr Telur (kira-kira 4 telur ukuran sedang) 300 gr gula kastor 2 gr garam 5 gr emulsifier (optional) 260 gr tepung Segitiga Biru 1 gr baking soda 1 gr baking powder 1 gr cinnamon bubuk 450 gr wortel (parut halus) (kira-kira 4 wortel ukuran kecil) 150 gr minyak
Bahan Cream Cheese Frosting (diambil dari resep dalam kemasan Philadelphia Cream Cheese) : 250 gr Philadelphia Cream Cheese 80 gr margarine 1 cup icing sugar 1 sdm perasan air jeruk lemon
Cara membuat cake : 1. Kocok telur, gula, garam hingga kental dengan speed tinggi. Masukkan emulsifier, kocok terus hingga kental dan meninggalkan jejak. 2. Ayak bahan kering, kemudian masukan kedalam adonan dengan speed rendah hingga tercampur rata. 3. Masukkan wortel parut, aduk rata. 4. Masukan minyak perlahan kedalam adonan hingga tercampur rata. 5. Tuangkan kedalam loyang bundar 20-22 m yang telah dialasi kertas. 6. Panggang dengan suhu 180ºC selama 30 - 45 menit (lakukan tes tusuk).
Cara membuat cream cheese frosting : 1. Kocok Philadelphia Cream Cheese dan margarine dengan mikser selama 4-5 menit atau hingga halus dan ringan (fluffy). 2. Tambahkan icing sugar dan air lemon, kemudian kocok lagi selama 30 detik atau sampai tercampur rata. 3. Oleskan pada Carrot Cake.
This is my first experiment with Ontbijtkoek. Apparently, it's easy to make and the ingredients are so easy to find. My family really love it. I made this cake 3 times. The first one, I used brown sugar because I didn't have coconut sugar/palm sugar at the moment I baked it. The texture was so soft but a bit fragile to cut. And I think, I baked it too long (1 hour). The second attempt, I used different recipe (will post it soon) which doesn't use egg. The third times, I used the same recipe as the first time, the KBB recipe but now I have palm sugar :). The cake become more dense and dry, and the baking time took only 30 minutes. I don't know why it has different texture with the first one. Was it because of the sugar I used? And different baking time?
But overall, I'm satisfied with this recipe. And one more thing, I found out that the almond I spread before the cake goes to the oven is better way rather than waiting for 20 minutes in the oven as the recipe suggested.
My first attempt
Ontbijtkoek source : Kue-Kue Indonesia. Yasa Boga-PT Gramedia Jakarta. 2007
Ingredients : 125g palm sugar
5 egg yolks
3 egg whites
mix together :
125g flour,
1 tsp ground cinnamon,
½ tsp ground nutmeg,
¼ tsp ground clove
50g almond, thinly slices (used slivered will do too)
Directions :
1. Beat the yolks, whites and sugar until fluffy and thick. 2. Fold in the sifted flour and spices, mix well. Pour into a lined and greased then floured loaf tin.
3. Scatter the sliced almonds on top and then bake for 20 minutes at 170˙C, turn the oven to 150˙C for 10-15 more minutes or until the cake is well golden brown and cooked.
Cute name!! Cinnamony butter cookies....definitely my favourite!
They were gone in a day! Thanks Van, for the recipe. Snickerdoodles adapted from : Vania's
Original Source: Martha Stewart's Cookies.The origin of the name of these homey, drop-style cookies is unclear, but recipes for them appear in early-twentieth-century American cookbooks and newspapers.After rolling balls to dough in cinnamon sugar, give them ample room on baking sheets; they spread quite a bit.
Ingredients : 2 3/4 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup unsalted butter, room temperature 1 1/2 cups plus 2 tbsps sugar 2 large eggs 2 tsp ground cinnamon
Directions : 1. Preheat oven to 350 F. Sift together flour, baking powder, and salt into a bowl. Put butter an 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
2. Stir together cinnamon and remaining 2 tbsp sugar in a small bowl. Shape dough into twenty 1 3/4 inch balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
3. Bake cookies, rotating sheets halfway through, until edges are golden, 12-15 minutes. Let cool on sheets on wire rack. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
When I saw the recipe at Rani's, I was stunned and I could almost smell the rolls. Then I couldn't resist to be curious. Because according to Rani, it's pretty similar with Cinnabon. She got the recipe from Jaden of Steamy Kitchen and Jaden said that was an orgasm on a plate *LOL*. And I said, "that was absolutely true!!!!" :D
This recipe is truly a no-knead. And Jaden even said no brainer! :D. It tasted so delicious and the rolls had a moist and densed texture, it was because they were soaked on caramel. Cinnamon Rolls and Caramel is really a perfect match! They are soulmates for a sweet tooth like me ;).
The book contains several master dough recipes, and this is an enriched, sweet dough, perfect for a loaf of Challah (the braided dough) and the Sticky Rolls. You start by mixing the master dough first, Let that rest overnight in the refrigerator, then the next day, pinch off a cantaloupe sized hunk-o-dough to make your Sticky Pecan Caramel Cinnamon Rolls! Return the rest to the refrigerator to use for another day.
1 3/4 cups lukewarm water 1 1/2 tbl instant yeast 1 1/2 tbl kosher salt (or 1 1/2 tsp table salt) 4 lg eggs, slightly beaten 1/2 cup honey 1/2 cup unsalted butter, melted 7 cups unbleached all-purpose flour
In a large bowl, mix together the eggs, water, honey, melted butter, yeast and salt. Stir well with a wooden spoon. Add in the flour. Stir until you don’t see any more dry bits of flour (about a minute). Cover (not airtight) and stick it in the refrigerator overnight, or up to 4 days. The longer you let it fart around in the refrigerator (literally!), the better tasting the dough will be.
If you want, you can let it rise for 2 hours on the counter, pinch off the dough that you need to make your rolls. Still good, but definitely not as good as if you had let it sit 1-4 days in the refrigerator.
NOTE: When you let the dough hang out in the refrigerator, it’s not going to “rise” like a normal dough
The Gooey Sticky Caramel Topping 6 tbl unsalted butter, softened 1/2 tsp salt 1/2 cup brown sugar 30 pecan halves
The Heavenly Sweet Cinnamon Butter Filling 4 tbl unsalted butter, softened 1/4 cup sugar 1 tsp ground cinnamon 1/4 tsp freshly grated nutmeg 1/2 cup chopped and toasted pecans pinch of freshly ground black pepper
9″ square or round cake pan
The first thing you need to do is take that master dough out of the refrigerator, grab a small cantalope sized chunk of dough. Return the rest of it to the refrigerator to use another time. Generously flour your hands and the dough. Shape the dough into a ball by stretching the surface of the dough and tucking it to the bottom all around, rotating hte ball a quarter-turn as you go. This creates a taut, smooth surface. Let the dough rest, covered with a towel to take the chill off while you prepare rest of ingredients.
While the dough is unchilling, mix the topping and the filling.
FOR THE TOPPING: Cream together the butter, salt and sugar. Spread this topping evenly on the bottom of the cake pan. Scatter with pecan halves (Dita-I used chooped walnut).
OR THE FILLING:Cream together all ingredients except the pecans. Set aside.
Dust your counter with flour and roll out the dough with a rolling pin to 1/8″ thick rectangle. Try to get it 13″ x 17". Spread the sweet butter filling evenly on the surface. Scatter chopped pecans all over.
Roll it up, starting with the long side.
Flour your serrated knife and cut roll into 9 even pieces (square pan) or 8 pieces (round pan).
Set it in the pan on top of the caramel, cover with towel and rest for 1 hour.
Preheat your oven to 350F. The book says to bake for 40 minutes, or until golden brown and well set in the center. But take a peek at the rolls around the 35 minute mark.
While still hot, run a knife round the edge of pan and invert immediately onto a plate. If you wait until it cools, the caramel will harden and it will be difficult to turn out.
Yum Yum!! Soft, pillowy dough. Sweet cinnamon and nutmeg butter dribbling down your chin. Sticky, gooey caramel. Crunchy walnuts.
To all my moslem friends, wishing you a blessed Ramadan.
I saw this coffee cake at Patricia's, my sweet foodie blogger buddy. Yes, it was love at the first sight. I never knew Glazed Apple Lattice before, so that was just my first time ever. And I was just so curious to try the recipe out. With that lattice top and the drizzle of the icing, it was just so pretty!
So I e-mailed dear Pati, asked a few things and I told her this would be great for my 5th episode of cooking podcast project "COOKING FRIDAY".
Just don't get fooled by the long list of ingredients. This delectable and fragrant coffee cake does take a bit of time to prepare, but is actually quite easy to make, and well worth the effort. The recipe itself is very detailed and well explained. It calls for orange zest but since I didn't have one, I substitute it for keylime zest.
When I made this, actually it wasn't really perfect at proofing stage. The dough didn't rise perfectly and doubled in volume. I doubt it and thought, "this is not gonna work!"
But to my surprise, when it came out from the oven, this coffee cake turned out so wonderful and rise perfectly (at least to me...hahaha), not to mentioned the fragrant of the cake hhmmm....makes my mouth watering!
Thanks for sharing, Patricia. The result was superb! I never expected the combination beetwen cardamon, nutmeg and cinnamon could be so delish!
Glazed Apple Lattice Coffee Cake source : Bon Appetit, Oct 2007 via Patricia's
Dough: 2 tablespoons warm water (40 to 46ºC/105ºF to 115ºF) 1 package (2 ¼ teaspoons) active dry yeast
½ cup (120ml) whole milk 6 tablespoons sugar 5 tablespoons (70g) unsalted butter, diced, room temperature 1 teaspoon salt 2 large egg yolks 1 teaspoon finely grated orange zest (dita-I used keylime zest) ½ teaspoon ground cardamom ¼ teaspoon ground nutmeg 2 to 2 ¼ cups (280 to 315g) all purpose flour
Filling: 2 tablespoons (¼ stick) unsalted butter 6 tablespoons (packed) golden brown sugar 1 ¼ pounds (565g) Golden Delicious apples (about 3 medium), peeled, cored, quartered, cut crosswise into ¼-inch slices 1 teaspoon finely grated orange zest (dita-I used keylime zest) 1 teaspoon finely grated lemon zest (dita-I used keylime zest) ½ teaspoon ground cinnamon 1/8 teaspoon ground cardamom 1/8 teaspoon ground nutmeg
Nonstick vegetable oil spray or vegetable oil 1/3 cup finely crumbled vanilla wafer cookies or soft ladyfingers
Glaze : 1 ½ cups powdered sugar (dita-I only used 5 tablespoon) 2 tablespoons (or more) orange juice (dita-I used keylime juice)
Start with the dough: place 2 tablespoons warm water in small cup. Mix in yeast. Let stand until yeast dissolves, about 6 minutes.
Stir milk, sugar, butter, and salt in medium saucepan over medium-low heat just until sugar dissolves and butter melts (mixture should be just warm). Scrape milk mixture into large bowl; cool to lukewarm if necessary. Whisk in yeast mixture, egg yolks, orange peel, and spices. Add 2 cups flour; mix with rubber spatula until dough comes together. Turn dough out onto floured work surface. Knead until smooth and silky, sprinkling with more flour by tablespoonfuls as needed, about 6 minutes – it’s a very tender dough, delicious to work with. Place in clean large bowl. Cover with plastic wrap and kitchen towel. Place in warm draft-free area (I use my microwave oven); let rise until light and almost doubled in volume, about 2 ½ hours.
Now, the filling: melt butter in heavy medium skillet over medium-high heat. Add brown sugar. Cook until thick grainy sauce forms, about 1 minute. Mix in apples. Cook until apples are tender and sauce is reduced to glaze, tossing often, about 7 minutes. Mix in all grated peel and spices. Cool filling at least 30 minutes and up to 3 hours.
Place large sheet of foil (dita-I used parchment paper) on work surface; spray with nonstick spray. Turn dough out onto foil. Roll out to 14x12-inch (35x30cm) rectangle. Sprinkle cookie crumbs in 4-inch-wide (10cm) strip down center, leaving ½-inch (1.25cm) border at top and bottom. Arrange apples with any juices atop crumbs. Starting ½ inch (1.25cm) from each long side of apples, cut straight to edge of dough at 1-inch (2.5cm) intervals, making about 13 strips on each side. Fold dough strips alternately and on slight angle over filling, forming lattice. Seal open ends of dough.
Slide foil with dough onto large rimmed baking sheet; trim foil overhang. Cover cake loosely with plastic and towel. Place cake in warm draft-free area; let dough rise until light and puffy, about 1 ¾ hours.
Preheat oven to 190ºC/375ºF. Bake cake uncovered until golden brown, 30 to 35 minutes. Cool 30 minutes.
For glaze: Mix powdered sugar and 2 tablespoons orange juice in small bowl to blend, adding more juice by ½ teaspoonfuls if too thick. Drizzle glaze over cake. Gently run spatula under cake to loosen from foil. Cut crosswise into slices. Serve slightly warm or at room temperature.
