KBB #21 - CR3ME BRULEE

Creme Brulee


Holaaa...deadline specialist nehh....hehehe...bahan2 udah ada dari semingguan dweh...
Ternyata tanggal 30 tuw cepet bangets yhaa...
Sebenarnya resepnya mudah, ternyata waktu praktek baru tau kalau temp oven rusak :( dan baru nyoba pake blow torch juga yg baru beli di C4. Hasil akhirnya teteup enak, tapii secara tampilan belum sempurna karena kebesaran api dan hasil nge blow nya ada gosongnya..padahal yg diharapkan tampilan karamel yang manis gituuuu.... :)y
Okey, dibawah ini resepnya :
lSource: Jamie Oliver: The Naked Chef 2

Serves 6

300g fresh rhubarb (pakekny strawberry aja)

3 Tbs caster sugar

2 vanilla pods

300ml double cream (pakek whipcream)

200ml full fat milk

8 egg yolks

80g sugar (70gr aja soalnya ada yg lapor kalok kemanisan)

Preheat the oven to 140C/275F/Gas 1. Roughly slice up the rhubarb and place it in a pan with the caster sugar and 5 tablespoons of water. Simmer until tender, divide between 6 small serving dishes which your brulee will be cooked in, then set aside.

Score the vanilla pods lengthwise and run the knife up the pod to remove the vanilla seeds. Scrape these into the pan with the pods, cream and milk and slowly bring to the boil. Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy. When the cream and milk are just boiling, remove the vanilla pods and add little by little to the egg mixture, whisking continuously. I like to remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb. Stand these in an appropriately sized roasting tray filled with water half way up the containers, and bake in the pre-heated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre.

Allow to cool to room temperature then place in the fridge until ready to serve. Sprinkle with sugar and caramelize under a very hot grill or using a kitchen blowtorch. Lovely

Tags: klub berani baking

KBB #22 - SPUN SUGAR

Tantangan kali ini adalah "Spun Sugar" .... hiasan kue or dessert terbuat dari gula yang dibuat dengan tehnik khusus. Syarat dari host adalah Spun Sugar ini diaplikasikan ke kue lokal Indonesia.Berhubung milis tetangga sedang heboh "bolkus week" (bolu kukus week), so..dengan prinsip sekali merengkuh dayung dua pulau terlampui, jadilah bolu kukus dengan spun sugar...heheheh..
Whuaaaa....ternyata gak boleh pakek yang kukus, harus baked.... , walhasil mundur lagi niy.....n bikin kue Indonesia yang dipanggang, pilihan ke klappertaart potong yg dimodif sana sini :)
:KBB#22Made in Indonesia Plus
Resep Spun Sugar (Angel’s Hair)Sumber: Dessert Techniques by Le Cordon Bleu Cooking Schools
Alat: Pakailah whisk yang sudah tidak dipakai tetapi masih bagus (tidak karatan), lalu pakai wire cutter, potonglah jari-jari whisk di ujung (yang melengkung), sehingga whisk anda akan ‘gundul’. Gunakan whisk ini untuk membuat spun sugar.

Sugar Syrup

Silakan pilih:
Medium use 1 ¼ cups sugar to 1 cup water.
Heavy use 1 ¼ cups sugar to ⅞ cup water.

Step :

1. Heat the sugar syrup to 311 F then plunge into a pan of cold water to halt the cooking process.
2. Cover your work surface with parchment paper. Holding a rolling pin in one hand over the paper, dip the whisk into the sugar syrup and flick it back and forth over the rolling pin so that railing threads are formed.
3. Gently gather up the strands and fold them back over the rolling pin. Loosen and lift them or slide them off the pin gently.
4. Break the sugar in half and gently shape each half as desired in your hands.


  


Berhubung tidak boleh pake kue kukus...so, pilihan jatuh ke klappertaart kering supaya bisa dipotong. Dari hasil googling, nemu postingan Shirley Paiton, nah pakai ini aja dwey :Klapertaart Kering
:: Sumber: Demedia, dimodifikasi oleh Shirley (Paiton) n dimodifikasi lagi olehku

Bahan:
4 buah Kuning telor
150 gram Gula kaster (bisa diganti gula pasir diblender)
75 gram Tepung terigu (aku pake Segitiga Biru)
25 gram Tepung maizena
2 sdm Margarin, lelehkan100 ml
Air kelapa muda (diganti santan plus 8 lb daun suji dan 2 lb pandan yg diblender)2 buah Putih telor (4 putir telur dipake semua hehehe)30 gram Gula pasir

Optional:
1 sdt Rhum (gak pakek lah..)1 sdt Kayu manis bubuk

Topping:
30 gram Kenari, cincang kasar
30 gram Kismis (jika kering, rendam dulu dengan air panas hingga mekar dan lembut)
1 buah Kelapa muda, keruk mendatar dagingnya, seduh dengan air panas lalu tiriskan hingga kering (ini supaya degannya awet dan tidak mudah berlendir)

Cara Membuat:
1) Kocok kuning telor dan gula pasir sampai mengembang. Catatan: di sini adonan akan menjadi pasta kental, tidak sama dengan adonan sponge cake. Tidak perlu jambul petruk, cukup hingga kuning telor dan gula tercampur rata.
2) Masukkan tepung terigu yang sudah diayak bersama tepung maizena.
3) Beri margarin cair, air kelapa, kayu manis dan rhum (optional). Aduk rata. Sisihkan.
4) Kocok putih telur bersama 30 gram gula pasir sampai kaku dan gula larut. Campurkan ke dalam adonan klappertaart.
5) Sendokkan ke dalam pinggan tahan panas ukuran 20 cm bulat yang sudah disemir margarin sampai 3/4 penuh.
5) Beri daging buah kelapa muda, kenari cincang dan kismis di atasnya.
6) Panggang suhu 170 °C selama 40 menit atau hingga matang. Keluarkan dan dinginkan. Potong2 dan sajikan.

Komen hasil akhir : wangi pandannya menggoda selera....yummmmm..... !!!!

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KBB #25 - SCONES

Resep Scones:

Sumber: Edmonds Cookery Book, NZ.

Untuk 12 potong

3 cups tepung terigu

6 sdt baking powder

¼ sdt garam

75g mentega

1 - 11/2 cup susu segar

ekstra susu

Ayak tepung, baking powder, dan garam ke dalam mangkuk. Masukkan mentega dan remas hingga berbulir2 seperti remah roti. Tambahkan susu dan aduk cepat menggunakan pisau sampai adonan lembut. Gilas beberapa kali. Tabur tepung sedikit ke atas baking tray. Letakkan dan tekan-tekan adonan scones di atas baking tray. Iris 12 potongan yg sama. Sisakan jarak 2cm antara satu scones dengan yang lainnya. Olesi susu segar di atas scones. Panggang dengan oven 220C selama 10 menit atau hingga matang kecoklatan

 

 

Tags: klub berani baking

kbb #26 - PANETTONE

Bikin roti sebenarnya bukan pilihan yang menyenangkan hehehe...karena beberapa kali bikin gak pernah bisa jadi dengan sempurna. Tapi baca resep tantangan kali ini kelihatannya mudah, jadi lumayan semangat dey bikinnya :)




 




Resep asli dari Italy dan merupakan Italian Christmas Bread, nah silahkan disimak resepnya :

Panettone (traditional Italian christmas bread)
Source: The Worldwide Gourmet

Ingredients - 1 1/2 cakes of fresh baker's yeast
- 65 ml (1/4 cup) sugar

- 6 tbsp. warm water
- 6 egg yolks
- Finely grated zest of 1 lemon
- A pinch of salt
- 500-750 ml (2-3 cups) flour
- 100 ml (6 tbsp.) diced candied peel
- 100 g (6 tbsp.) + 2 tbsp.butter
- 4 tbsp. sultanas
- 4 tbsp. currants
- 1 tsp. vanilla

Method- Sprinkle 1 tbsp. granulated sugar and the yeast over the warm milk and let sit 3 minutes; mix and let rest in a warm draft-free place (e.g., a warm oven that has been turned off) until the mixture has doubled in volume, approximately 5 minutes;

- pour the mixture into a bowl, add in the egg yolks, vanilla, lemon zest, salt and remaining sugar;

- gradually mix in 500 ml (2 c.) of the flour by hand until a smooth consistency is attained - the dough should easily come together into a ball;

- gradually add the butter cut into small dice and beat until the dough becomes smoother and more elastic;

- add 125 to 250 ml (1/2 to 1 c.) more flour until the dough is firm and silky but not sticky;

- place the ball onto a lightly floured surface. Knead the dough for approximately 10 minutes. When the dough is smooth and shiny, place into a buttered bowl; dust lightly with flour, cover with a kitchen towel and place in a warm draft-free place for about 45 minutes until doubled in volume;

- punch down the dough firmly with your fist and flatten it out in the bowl; add the candied lemon peel, raisins and currants and knead until well distributed but without working the dough more than necessary;

- line a large bread pan with brown paper that has been well buttered on both sides; place the dough in the pan and trace a cross on top;

- cover with buttered paper and let rise again in a warm place for 15 minutes;
remove the paper from the top; brush the top with softened butter.

Baking
Preheat the oven to 200°C (400° F);
place the bread pan on the middle rack of the oven and bake for 10 minutes;
reduce the oven temperature to 160° C (350° F) and continue baking for another 30 to 40 minutes, brushing again with melted butter; the bread is done when the surface is golden and crispy;
remove from the oven; remove the paper and let cool for 15 minutes before unmolding.

Tags: klub berani baking

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KBB #27 - FORTUNE COOKIE

Yuhuuu....akhirnya sempet bikin juga....soale kelupaan terusss hehehe....

Di resep ditulis kalau tantangan ini bisa diselesaikan dalam waktu 30 menit..., jadi ya ditunda-tunda dey dan ternyata membuatnya cukup tricky yaaa..so, hasilnya nggak sempurna dey , tapiii berhubung deadline..ya disetor aja dulu.

Silakan disimak

Oya, dakuw bikin 1/2 resep sesuai anjuran BuCit.., host KBB kali ini.

Ini resepnya :

Fortune Cookie

Source: http://chinesefood.about.com

Fortune cookies can be tricky to make - it's important to make sure that the cookie batter is spread out evenly on the baking sheet. Instead of using the back of a wooden spoon to spread the batter, it's better to gently tilt the baking sheet back and forth as needed. Wearing cotton gloves makes it easier to handle and shape the hot cookies. This fortune cookie recipe makes about 10 cookies.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

2 large egg whites

1/2 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

3 tablespoons vegetable oil

8 tablespoons all-purpose flour

1 1/2 teaspoons cornstarch

1/4 teaspoon salt

8 tablespoons granulated sugar

3 teaspoons water

Preparation:

1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets.

2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.

3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.

4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.

Note: if you want to dye the fortune cookies, add the food coloring at this point, stirring it into the batter. For example, I used 1/2 teaspoon green food coloring to make green fortune cookies.

5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.

6. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes).

7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies

KBB #28 - TORTA PASQUALINA (savory cake)

Tantangan KBB #28 (Maret – April 2012)

TORTA PASQUALINA (SavoryCake)

Torta Pasqualina adalah istilah dalam bahasa Italia yang secaraharfiah berarti Kue Paskah. Merupakan hidangan khas Paskah dari Piemonte dan Liguria.

Adonannya merupakan adonan berlapis, sedikit seperti 'adonan fillo',
tapi lebih tebal dan disebut 'pasta matta' (=crazy dough). Kue yang
berasal dari Liguria ini mengandung keju lokal “Prescinseua” yang
hanya dapat ditemukan di Liguria. Kejunya sangat creamy, lembut dan sedikit asam. Jika tidak memungkinkan menemukan Prescinseau di tempat anda, bisa disubtitusi dengan ricotta yang sangat lembut atau ricotta biasa dengan tambahan sedikit susu.

Torta PasqualinaSource: Old Time Cooking Recipes

Ingredients: DOUGH: 600 g (1 lb 5 oz) white flour
6 Tbs olive oil
a pinch of salt

FILLING:1 kg (2 lb) Swiss chard (silver beet) or spinach
400 g (0.9 lb) cottage cheese/ricotta cheese
100 g (3.5 oz) parmesan
10 eggs

2 teaspoons marjoram, chopped
2 teaspoons parsley, chopped garlic, minced (optional)
olive oil, salt, pepper

Preparation:1. DOUGH:
-Combine flour, oil, a pinch of salt and enough cold water to make a
medium soft dough.
-Knead well for 10 minutes or until the dough becomes elastic.
-Divide the dough into 14 balls.
-Cover with cloth and let stand for about 1 hour.

2. FILLING:
-Clean, wash and dry the Swiss chard.
-Place in a saucepan with little boiling water and cook at high heat
until wilted.
-Cool, then squeeze out excess liquid and chop finely.
-Add 50 g (1.7 oz) parmesan cheese, marjoram, parsley, garlic and 2
eggs. Season with salt and pepper.
3. Oil a round shallow oven dish, 9 inches (22 cm) in diameter.

4. Flatten each piece of dough, one at a time, making each a very thin
disk, larger than the baking pan you are going to use.

5. Lay the pastry on the oven dish, allowing it to flow over the edges. Oil it lightly.

6. Place another disk over it and repeat until you have used 7 disks.
7. Spread the Swiss chard stuffing over the dough, and then spread the
cottage cheese over the greens level with a knife.
8. Make 8 small cavities. Pour a raw egg into each cavity and sprinkle
each with salt, pepper and remaining parmesan cheese.

9. Cover the whole lot with the same number of pastry sheets, each
brushed with oil.
10. Pinch the borders and trim the excess dough, prick the top of the
pie in a few places and then brush with oil.
11. Bake for 1 hour in 190 C (375 F) oven. Allow to rest before
removing from the cake tin

Tags: klub berani baking

KBB #31 - Who Ate the Pies ?

 

 

 

 

 

 

 

 

Resep Rough Puff Pastry

By Gordon Ramsay

www.bbcgoodfood.com

 

250g tepung protein tinggi

1 sdt garam

250g mentega, di suhu ruangan namun tidak lembek

150ml air dingin

 

1.   Ayak tepung dan garam ke dalam mangkuk lebar. Robek-robek atau iris mentega hingga potongannya kecil-kecil (dadu juga boleh tapi jangan terlalu fine), masukkan ke dalam campuran tepung dan garam dan remas sekedarnya. Kita masih harus bisa lihat bentuk mentega di dalam adonan. 

2.   Buatlah lubang di tengah-tengah adonan dan tuangkan 2/3 air dingin, aduk hingga membentuk adonan padat tambahkan lagi air dingin jika perlu. Bungkus dengan plastik bening dan biarkan istirahatdi kulkas selama 20 menit.

3.   Keluarkan dan letakkan di atas papan kerja yang sudah ditaburkan sedikit tepung, uleni seringan-ringannya dan bentuklah adonan menjadi empat persegi panjang. Gilas adonan hanya ke satu arah hingga 3 kali lebar asal, sekitar 20 x 50cm. Jaga sisi-sisi pastry tetap lurus dan rata. Jangan terlalu lama menguleni mentega yang terlihat nyata di dalam adonan, karena adonan yang seharusnya baik (untuk rough puff pastry) adalah adonan anda memiliki efek marble (dengan mentega--don't think about chocolate, girls!)

4.   Lipat pertiga atas adonan ke tengah-tengahnya, lalu lipat sepertiga adonan bawah ke atas dan di atas lipatan tadi. Putar adonan 1/4 turn (ke kiri atau ke kanan) dan gilas lagi hingga 3 kali lipas panjangnya. Lipat seperti sebelumnya (like you would puff pastry, girls), bungkus dengan plastik bening dan biarkan dingin kurleb 20 menit sebelum digilas untuk dipakai.

 

 

 

 

Hot Water Pastry

by Donna Hay

 

150g butter, chopped

160ml water

375g all-purpose flour

1/2 tsp sea flakes

 

Place the butter and water in a saucepan over high heat and bring to the boil. Remove from the heat. Add the flour and salt and stir until a smooth dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic.

 

Beef, Guinness and Mushroom Pies

by Donna Hay

Guinness bisa ditiadakan bagi kita yang mengkonsumsi minuman non-alkohol.

 

1 Tbs olive oil

1.5kg beef brisket, chopped into 6cm pieces

1 brown onion, chopped

2 cloves garlic, crushed

1 tablespoon tomato paste

2 teaspoons Worcestershire sauce

1 tablespoon brown sugar

500ml beef stock

430ml Guinness beer

2 tablespoons all-purpose flour

300g Swiss brown mushrooms, halved

2 x quantities hot water pastry

eggwash

 

Heat the oil in a heavy-based saucepan over high heat. Add the beef and cook, in batches for 4 minutes or until browned. Set aside. Add the onion and garlic and cook for 3 minutes or until softened. Add the tomato paste and Worcestershire sauce and cook for a further 1 minute. Return the beed to the pan with the sugar, stock and beer. Reduce heat to low and simmer, covered, for 1 hour. Remove the beef and shred with a fork. Add the flour to the pan and cook, stirring, for 2-3 minutes or until thickened. Remove from the heat, add the beef and mushrooms and stir to combine. Refrigerate until cooled.

 

Preheat oven to 200C. Divide the pastry in half and roll each portion out between 2 sheets of non-stick baking paper to 4mm thick. Line a lightly greased 17cm x 35cm pie tin with 1 sheet of the pastry. Spoon the filling into the pastry and place the remaining pastry on top. Press the edges to seal and trim the excess pastry. Brush with the egg

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