KBB#15 : Mud Cake Cookies Sandwiches

Tantangan KBB yang ke-15 ini sebenernya gampang *sotoy*, cuman prosesnya aja yang agak panjang. Ada 3 proses yang harus kita lalui, dari bikin cookies, cake coklat dan nyiapin ganache-nya.

Dari diskusi dengan temen-temen Bakers, banyak yang mengurangi jumlah gula pada resep. Tadinya gue juga udah mau ngurangin, tapi terus nyadar, ternyata coklat yang gue beli 70%. Untung aja gak jadi gue kurangin, ini aja jadinya agak pahit coklat, jadi kurang manis. Mana untuk bikin ganache-nya salah ngambil coklat, gue ambil yang 85%...kwakwawww!!

Karena gak punya cookie cutter bulat, gue akalin dengan pake tutup nutella terus pinggirnya diiris pake ujung pisau *ihhh kerajinan*

Cake-nya sendiri kayak brownies. Dan gampang rapuh pada saat dipotong. Mungkin harus dikurangin waktu pemanggangannya biar gak terlalu kering. Tapi untuk ukuran resep, rasanya terlalu tipis kalo harus dibagi 2 loyang dengan ukuran segitu. Gue bikin 1/2 resep semuanya, baik untuk cookies dan cake-nya.

Buat penggemar coklat, resep ini recommended. Rasanya nyoklat banget. Sayang di rumah gue rada kurang laku, mungkin karena rasanya agak pahit jadi anak-anak males makannya *untung gak bikin banyak-banyak*

Mud Cake Cookie Sandwiches
Source: The Australian Women's Weekly: cupcakes, cheesecake, cookies. ACP Magazine Ltd. 2008
Makes 24



Ingredients :
250g butter, softened
330g firmly packed brown sugar
2 eggs
450g plain flour
75g self-raising flour
50g cocoa powder
2 Tbs cocoa powder, extra

Chocolate Mud Cake
150g butter, chopped
100g dark eating chocolate, chopped coarsely
220g caster sugar
125ml water
2 Tbs coffee liqueur
150g plain flour
2 Tbs cocoa powder
2 egg yolks

Combine butter, chocolate, sugar, the water and liqueur in small saucepan. Stir over low heat until smooth. Place mixture in medium bowl; cool 10 minutes. Whisk in sifted flour and cocoa, then egg yolks. Bake about 25 minutes. Cool cakes in pans. Using 6.5cm round cutter, cut 12 rounds from each cake.



Chocolate Ganache
80ml cream
200g dark eating chocolate, chopped coarsely

Bring cream to a boil in small saucepan; remove from heat. Add chocolate; stir until smooth. Refrigerate until spreadable.

1. Preheat oven to 170C/150C fan-forced. Grease two 20cm x 30cm lamington pans; line with a strip of baking paper, extending paper 2cm above edges of pans.
2. Make chocolate mud cake.
3. Make chocolate ganache.
4. Beat butter, sugar and eggs in small bowl with electric mixer until combined. Transfer mixture to large bowl; stir in sifted flours and cocoa, in two batches. Knead dough on floured surface until smooth; divide in half, roll each portion between sheets of baking paper until 5mm thick. Cover; refrigerate 30 minutes.



5. Preheat oven to 180C/160C fan-forced. Grease oven trays; line with baking paper.
6. Using 6.5cm round cutter, cut 48 rounds from dough. Place about 3cm apart on oven trays. Bake about 12 minutes. Cool on wire racks.



7. Spread ganache onto underside of cookies; sandwich a mud cake round between two cookies.



8. Using heart template, dust cookies with extra cocoa.

Carrot Cake with Cream Cheese Frosting

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.

Roti Sobek 3 Bahan

Hihihi...pasti menganga baca judulnya. Cuman 3? Yang bener? Iya cuman 3, 4 kalo mo ditambah gula sedikit. Dan hasil akhir roti ini...surprise surprise ternyata empuk banget.



Awalnya juga gak sengaja bikin roti pake resep ini. Sebenernya ini resep untuk kue pengantin Arab. Diisi coklat or keju or something sweet, dibuletin terus digoreng. Tapi karena waktu itu gue gak sabar ngegorengnya sementara udah diburu-buru waktu mau pergi...akhirnya bismillah...adonan yg udah diisi dan dibentuk bulet-bulet gue susun di loyang jadi roti sobek. Gak berharap bakal syukses toh adonan yg digoreng juga udah banyak. Dan ternyata....gue malah lebih demen dipanggang sebagai roti daripada digoreng. Bikinnya gak pake lama, proofing sebentar (sekitar 20-30 menitan) dan cuman sekali.

Pertama kali bikin, buat fillingnya gue isi dengan snickers....enak deh, pas rotinya udah jadi ada rasa coklat, kacang dan karamelnya. Akhirnya ini malah jadi resep andalan gue kalo bikin roti sobek. Mau dishaping individual juga bisa aja kok, tergantung selera. Fillingnya juga bisa macem-macem.

Roti Sobek 3 Bahan

Bahan-bahan :
170 gr krim kental/thickened cream
2 1/2 cup tepung terigu
1 sachet/11 gr ragi instant
1/2 cup gula (optional)



Cara Membuat :
1. Campur semua bahan jadi satu, mikser dengan hook roti sampai adonan gak lengket di wadah.
2. Matikan mikser, uleni sebentar dengan tangan. Tutup wadah dengan plastic wrap atau lap, simpan di tempat hangat sekitar 20-30 menit sampai mengembang.
3. Panaskan oven 180˙C. Ambil adonan sedikit demi sedikit kemudian isi dan susun dalam loyang yang sudah dialasi kertas roti atau parchment paper. Olesi atasnya dengan susu atau kuning telur kocok plus susu, taburi topping.
4. Panggang selama kurang lebih 30 menit. Dinginkan. Dan siap disajikan.

Buat temen minum chai latte...hmmmmm enyaakkkknya

Donat Kampung/Doughnut

Makasih Elsye Suranto buat resepnya. Postingan lo sukses membuat gue ngacai dan bela-belain bangun pagi buat bikin donat ini. Sejak dibikin dari pagi sampe sore ini donatnya masih empyuk. Mari kita liat sampe besok pagi apakah akan bertahan kelembutannya.

(update : setelah 2 hari menginap di wadah tertutup, donatnya masih empuk...me likeeyyyy!!!)

Tapi yang jelas gue suka banget, apalagi proses bikinnya gak panjang dan njelimet, semua bahan dicampur jadi satu, tunggu ngembang trus cetak dan goreng. Simple!

Doughnut
Source : Alliefoodtalk

Ingredients:

500g high protein flour
50g milk powder
100g castor sugar
75g butter
3 egg yolks
2 tsps instant yeast
225ml water



Method:
1. Put ingredients in mixer and knead into smooth dough, left it to rise before proceed to step #2.
2. Flatten dough (~ 1cm) and use a doughnut cutter to cut out doughnut shape.
3. Heat oil in wok, reduce to medium heat, add doughnuts and deep fry until golden brown.
4. Remove and coat with castor sugar.

Chocolate Cream Cheese Loaf Cake

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



Chocolate Cream Cheese Cake
source : Thibeaultstable

Ingredients

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



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



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)

Method
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.



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
Ingredients:

***Dough:***
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)

Directions:

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.



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
sumber : Majalah SEDAP via Lina Hidayat

Bahan:
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

Olesan:
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

Chocolate Rice Krispies Cookies

Si Papin salah beli cereal. Paling males beli rice krispies soalnya anak-anak kalo makan cereal ini pasti messy kemana-mana. Berantakan, rumah jadi makin penuh remah-remah. Yang ada gue umpetin tuh cereal, gue bilang udah abis....xixixixixixiiii. Dan lama banget ngendon di lemari dapur.

Pas bersih-bersih laci dapur gak tega mbuangnya, akhirnya rice krispies-nya gue bikin cookies aja. Bosen cookies yang chewy and cakey, gue putusin untuk bikin yang crispy.

Resepnya standar resep cookies biasa aja :). Kalo mau ditambahin oatmeal juga bisa loh, tepungnya jadi 2 cup aja, terus masukin 1 cup oatmeal.....jadinya bakal agak chewy)



Chocolate Rice Krispies Cookies

Ingredients :
1 cup Butter
1 cup brown sugar
1 cup sugar
2 large Eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups flour
2 cups Rice Krispies

Directions :
Preheat oven to 350˚F.

Cream butter and sugars. Mix in eggs, vanilla, baking soda and salt. Then add remaining dry ingredients and mix thoroughly. Place heaping teaspoons full on an ungreased cookie sheet.

Bake at 350˚F for 12 minutes or until golden brown around edges.

KBB # 14 : White Bread

Setelah absen di KBB #13 2 bulan lalu, paska melahirkan, kali ini gue memberanikan diri untuk menyanggupi ikut tantangan ke-14. Sempet maju mundur, bisa gak ya gue ngerjain dengan adanya baby yang belum genap 3 bulan. Tapi kemudian gue jadi makin semangat ketika melihat "surat cinta" yang dikirimkan ke e-mail gue. Ternyata challenge kali ini emang bener-bener menantang.....bikin roti tapi pake metode Baker's Percentage (BsP)!

Waduh apaan lagi nih? Bener-bener baru denger metode BsP ini. Ternyata metode ini sering digunakan oleh professional Bread Baker. Mereka biasanya tidak menggunakan istilah resep tetapi menggunakan istilah formula. Formula ini menunjukkan proporsi dasar bahan-bahan, terhitung dan diekspresikan sebagai hitungan persen walaupun BsP bukan merupakan hitungan persentasi sebenarnya yang jumlah total adalah 100%. BsP ini menghitung bahan-bahan baik kering atau basah dalam satuan berat, baik metric atau imperial. BsP menggunakan berat tepung sebagai acuan dasarnya. Lebih jauh mengenai BsP silahkan klik di sini.

Singkat cerita, gue nekad mau ikutan, saking penasarannya sama metode ini. Bener juga yang gue duga, baby Neo dikit-dikit nyari emaknya...walah-walah gimana gue mo kerja kalo kayak gini. Akhirnya baby bouncer gue boyong ke dapur, nyalain mesin cuci dan baby Neo pun anteng (terhibur suara mesin cuci) nungguin emaknya ngulenin roti :D.



Untuk resep/formula, gue menggunakan patokan tepung cuman 250 gr (gak berani banyak-banyak dulu, takut gagal), bahan-bahan lain menyesuaikan dg BsP. Proses pembuatannya sendiri gak terlalu ribet dan gak susah. Menurut gue kita mesti jeli di awal aja, saat menghitung formula.

Shapingnya gue bikin dinner rolls, biar cepet abis dan anak-anak gampang makanya. Hasil akhirnya cukup memuaskan. Empuk tapi tidak lembut, menurut gue sih cocok dibikin dinner rolls atau loaf. Buat yang suka manis, mungkin roti ini akan terasa kurang manis.



White Bread, variation 1
Source: The Bread Baker’s Apprentice by Peter Reinhart, 2001, page 265-267

Ingredients - Baker’s Percentage
Bread flour - 100%
Salt - 1.8%
Granulated sugar - 7.7%
Powdered milk (Dried Milk Solid) - 6.2%
Instant yeast - 1%
Egg, slightly beaten at room temperature - 7.7%
Butter, room temperature - 7.7%
Water - 62.8%



Methods :

* Mix together the flour, salt, powdered milk, sugar and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Pour in the egg, butter and water and mixt with a large metal spoon (or on low speed of the electric mixer with the paddle attachement) until all the flour is absorbed and the dough forms a ball. If the dough seems very stiff and dry, trickle in more water until the dough is soft and supple.
* Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook), adding more flour, if necessary, to create a dough that is soft, supple, and tacky but not sticky. Continue kneading (or mixing) for 6 to 8 minutes. (if the electric mixer, the dough should be clear the side of the bowl but stick ever so slightly to the bottom.) The dough should pass the windowpane test and register 80oF. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
* Ferment at room temperature for 1.5 to 2 hours, or until the dough doubles in size (the length of time will depend on the room temperature).
* Remove the fermented dough from the bowl and divide it in half for sandwich loaves, into eighteen 2-ounce pieces for dinner rolls, or twelve 3-ounce pieces for burger or hot dog buns. Shape the pieces into boules for loaves or tight rounds for dinner rolls or buns. Mist the dough lightly with spray oil and cover with a towel or plastic wrap. Allow to res for about 20 minutes.
* Shaping. For loaves, shape like rolling a Swiss roll but pinch the crease with each rotation to strengthen the surface tension. Pinch the final seam closed with the back edge of your hand or with your thumbs. Lightly oil two 8.5 by 4.5-inch loaf pans and place the loaves in the pans. For rolls and buns, line 2 sheet pans with baking parchment. Rolls require no further shaping. For hot dog buns, shape into a pistolet without tapering the ends. Transfer the rolls or buns to the sheet pans.
* Mist the tops of the dough with spray oil and loosely cover with plastic wrap or a towel. Proof the dough at room temperature for 60 to 90 minutes, or until nearly doubles in size.
* Preheat the oven to 350oF for loaves or 400oF for rolls and buns. Brush the rolls or buns with the egg wash and garnish with poppy or sesame seeds. Sandwich loaves also may be washed and garnished, or score them down the centre and rub a little vegetable oil into the slit.
* Bake the rolls or buns for approximately 15 minutes, or until they are golden brown and register just above 180oF in the centre. Bake loaves for 35 to 45 minutes, rotating 180 degrees halfway through for even baking, if needed. The tops should be golden brown and the sides, when removed from the pan, should be golden. The internal temperature of the loaves should be close to 190oF, and the loaves should sound hollow when thumped on the bottom.
* Cooling. When the loaves have finished baking, remove them immediately from the pans and cool on a wire rack for at least 1 hour before slicing or serving. Rolls should cool for at least 15 minutes on a rack before serving.

Sedikit tips :
Untuk pembagian telur berhubung telur susah untuk dibagi-bagi, sebaiknya dikocok lepas dulu baru dibagi sesuai ukuran. Kalo gue sendiri menggunakan telur sesuai dengan berat telur perbutirnya, sisanya ditambahin dari bahan hidrasi (bahan yang mengandung air) lain seperti, susu/air/air jus.

CLICK July 2009 : BI-COLOUR : Turkish Delight

Bee and Jai, this is my entry for Click : Bi-Colour


Camera : Canon EOS 500D
Lens : 50 mm f/1.4
Natural lighting

If you are interested, please join the fun here.

Here's another shot

Strawberry Yoghurt Ice Cream

Summer treat!!!! Fiiuuhhh....It's really hot in here (45˚C), we need something fresh. Simple yet refreshing. You don't need to think to make this dessert :)....easy peasy! And the most important thing, my kids like it.



Strawberry Yoghurt Ice Cream
(No Ice Cream Maker needed)

Ingredients :
Fresh Strawberries
1 cup yoghurt
1 cup whipping cream
sugar

Directions :
Put all the ingredients on Food Processor and process until smooth. Cool in the refrigeratorfor 2 hours. Taarraaaaa and enjoy your treat.

KBB # 12 : Cheese Soufflés

I never made souffle before, because some people said, it's a bit tricky to make one. So this is my first attempt. If it wasn't KBB's challenge, I don't think I want to try making it :)).

Then I made it. And you know what? Believe it or not, it wasn't as difficult as I thought! The taste was great. I added chopped spinach in it.

The thoughest part actually came up on the photo session. I have to work fast. Maaannn....souffle is easy to collapse. On the oven it rises beautifully...and DANG...5 minutes outside the oven, it collapsed!! And it become ugly. See my souffle? Not that appetizing, eh?



Cheese Souffles
Source : The Perfect Cookbook by David Herbert. Penguin Books Australia Ltd 2003.

Ingredients/Bahan-bahan:
* 100g unsalted butter / mentega tawar
* ½ cup plain (all-purpose) flour / tepung terigu
* 300ml milk / susu
* 1 cup grated cheddar / cheddar parut
* 2 Tbs / sdM freshly grated parmesan / parmesan parut
* ½ tsp Dijon mustard / mustard Dijon
* pinch / sejumput cayenne pepper
* 4 eggs / telur, separated / pisahkan


Directions/Cara Pembuatan:
Preheat the oven to 190C (375F, Gas Mark 5). Grease and lightly flour six ½-cup-capacity souffle dishes.
Panaskan oven suhu 190C (375F, Gas Mark 5). Minyaki/olesi mentega dan taburkan tepung loyang souffle dengan kapasitas ½ cup sebanyak 6 buah.

Melt butter in a small saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk and whisk continuously over medium heat until the mixture is smooth, thickens and comes to the boil. Allow to cool for 5 minutes.
Lelehkan mentega di panci kecil dengan api kecil. Tambahkan tepung lalu masak sambil diaduk-aduk selama 1 menit. Tambahkan susu sedikit demi sedikit dan whisk terus menerus dengan api sedang hingga adonan lembut, mengental dan mendidih. Biarkan dingin sejenak selama 5 menit.

Transfer the mixture to a bowl and stir in the cheddar, parmesan, mustard and cayenne pepper. Mix well.
Pindahkan adonan ke dalam mangkuk dan masukkan keju cheddar, parmesan, mustard dan cayenne pepper. Aduk rata.

Lightly beat the egg yolks and add these to the cheese mixture. Mix well.
Kocok ringan kuning telur dan masukkan ke dalam adonan keju. Aduk rata.

With an electric mixer, whisk the egg whites in a clean bowl until firm peaks form. Fold a quarter of the whites through the cheese mixture to slacken it slightly, then gently fold through the remaining whites.
Kocok putih telur menggunakan electric mixer hingga mencapai firm peak. Masukkan seperempat adonan putih telur ke dalam adonan keju untuk sedikit 'melemaskan' adonan, lalu masukkan sisanya perlahan.

Spoon the mixture into the prepared dishes and bake for 20-25 minutes, or until risen and golden. Don't be tempted to open the oven until the souffles have risen. Serve immediately.
Sendokkan adonan ke dalam loyang yang sudah disiapkan lalu panggang selama 20-25 menit, atau hingga mengembang naik dan kecoklatan. Jangan tergoda untuk membuka oven sebelum souffles betul-betul sudah mengembang/naik. Hidangkan segera.

Black Cherry Sour Cream Muffins

It's cherry season! And I got a bunch of cherries in my hand. Kids and me are cherry-addict so I always stocked them in my fridge. We like to eat them as it is or in baking goods.

Mindy post this recipe on her blog and I'd love to try. And this recipe turned out great. Love it! The texture of the muffin is so light and soft with a touch of sourness from the cherries.



Black Cherry Sour Cream Muffins
Source : Baking Bites via Mindy's Deli

Ingredients :
1 3/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
1 large egg
1 tbsp butter, melted
1/2 cup sour cream (light or regular)
1/4 cup cherry juice (or milk, if juice is unavailable)
3/4 cup pitted black cherries (defrosted, if frozen), chopped
coarse sugar, for topping

Directions :
Preheat oven to 375F and line a 12-cup muffin tin with paper liners.
In a small bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, beat together sugar, egg and melted butter. Add in 1/2 of the flour and the sour cream and stir to combine. Stir in cherry juice (or milk) and remaining flour, just until no streaks of flour remain. Stir in cherries and divide into prepared muffin cups. Sprinkle each generously with sugar.
Bake for 16-19 minutes, or until a toothpick inserted into the center comes out clean.

Makes 1 dozen.

Black Forest Cake and Cupcakes

Now it's time to treat myself. I've been wanting to make my own Black Forest Cake since a long time ago. This classic cake always attracted my attention. Actually I'm a bit picky with BF recipe. I want my cake turn to be moist. When I saw the recipe at Eliza's, I fell in love at the first sight. I knew this is what I really wanted. And that was my first self made proper birthday cake for myself. Happy birthday to me! :)



If you ask me which Black Forest recipe that I recommend...definitely this is the ONE!

I also made a cupcake version for this cake. For the filling, I use cherry puree which cooked with sugar.



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



On the next day we had a fabulous family dinner at Le Notre.....the food is so yummy!!!