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Sunday, August 21, 2011

Marble Lemon Choco Chiffon




Marble lemon Choco Chiffon
Source: j3sskitch3n.blogspot.com
Modified by me

Ingredient for Lemon Chiffon:
  3     kuning telur
40 gr gula kastor
40 ml corn oil
80 gr Top flour
80 ml air
  1 tsp pasta Lemon

  3     putih telur
30 gr gula kastor

Method :
Kocok dgn balon whisk kuning telur dan gula kastor hingga gula larut, masukkan corn oil dan air, dan lemon pasta kocok rata, masukkan tepung, aduk hingga rata. Sisihkan.
Kocok putih telur hingga berbusa, masukkan gula pelan2, kocok hingga kaku.
Masukkan sebagian kocokan putih telur ke adonan lemon chiffon secara bertahap, aduk rata.
Tuang adonan ke loyang chiffon uk 21 cm. Sisihkan.

Ingredients for Chocolate Chiffon :
(A) 30g  DCC
      50 ml corn oil
(B)   3   kuning telor
      40g gula kastor
(C) 80ml air
(D) 60g Top flour
      20g cocoa powder
(E) 3 putih telur
      30g gula kastor

Method :
Larutkan coklat dengan corn oil dengan cara double steam, biarkan dingin.
Kocok dgn balon whisk kuning telur dan gula kastor hingga gula larut, masukkan campuran coklat dan air,  aduk rata, masukkan tepung, aduk hingga rata. Sisihkan.
Kocok putih telur hingga berbusa, masukkan gula pelan2, kocok hingga kaku.
Masukkan sebagian kocokan putih telur ke adonan coklat chiffon secara bertahap, aduk rata
Tuang adonan coklat ke atas adonan lemon, lalu buat marble dengan sumpit.
Panggang dengan api 170 C selama 50 menit.

Sunday, August 14, 2011

Royal Icing

Royal Icing
recipe by Peggy Porschen

Ingredients:
1 tbsp eggwhite powder
510 gr confectioners sugar, sifted
1/2 tbsp lemon juice
80 ml water

Method :
Mix the eggwhite powder with water and pass through a strainer to get rid of any lumps.

Place the sugar in the clean bowl, add about 3/4 of eggwhite mixture and the lemon juice, and start mixing on low speed.

Once the sugar and the eggwhite mixture are well combined, check the consistency. If the sides of the bowl still look dry and crumbly, add some more eggwhite mixture untill the icing lokks almost smooth, but not wet.

Keep mixing for about 4 to 5 min, until it reaches stiff peak consistency.

Spoon into a plastic container, cover with a clean damp cloth and the lid; store at room temperature.


Royal Icing Consistencies:

Simply thin down your basic royal icing with water, a little bit at a time, mixing with a spatula, until you have the right consistency. Keep your icing covered with plastic wrap or a damp cloth when not using it, to stop it from drying out.
Stiff-Peak Consistency
for piping sugar flowers and leaves
Soft-Peak Consistemcy
for piping lines, dots and borders
Runny Consistency
for filling in the middle of spaces

Pororo Head Cake










Pororo Head cake ini di pesan untuk ultah ke-2 Sophie, penggemar berat boneka Pororo.

Base cake Lapis Surabaya uk 20 cm, lapis ganache coklat cover fondant.

Happy Birthday dear Sop...Sop...

Thanks Juli.

Friday, August 5, 2011

Fresh Fruit Paradise




Sponge ingredients :
180 gr sponge mix
    3 eggs
  45 ml milk/ water
    1 tsp vanilla essence
  45 gr unsalted butter (melted)

Filling :
250 gr fresh cream ( whipped)
Strawberry
Peach
Grape

Method:
1. To make sponge cake, preheat oven to 180 C; line buttom of a 18 cm round cake tin with greaseproof paper.
2. Beat sponge mix, eggs and milk in a mixer with high speed untill light and fluffy. Turn to low speed, mix in essence and fold in melted butter untill well blended.
3. Spread batter into prepared tin and bake for 30 min. Remove from oven and cool completely. Split into 3 layers.
4. To make filling, whipped fresh cream untul stiff peks form.
5. Decorate the cake.

Tuesday, August 2, 2011

Lidah Kucing




Lidah Kucing Vanilla Keju
Penulis : Fatmah Bahalwan - NCC

Bahan:

250 gr         Mentega/ Butter
175 gr         Gula halus ---->ganti jd 140 gr
75 cc          Putih telur
250 gr         Tepung terigu protein sedang
1 sdm          Mocca pasta ----> ganti jd 1 sdt vanilla essence
¼ sdt          BPDA
½ sdt          Emplex (perenyah kue kering, optional) ----> skip
Keju Parut secukupnya

Cara Membuat:

Kocok mentega, gula, dan vanilla essence+/-  3-5 menit.
Tuang putih telur, lanjutkan mengocok, lalu masukkan tepung terigu dan baking powder, kocok dengan speed rendah hingga rata.
Poles loyang dengan mentega lalu spuit adonan bentuk jari lurus-lurus.
Panggang dengan panas api 150*C selama ± 15-20 menit.
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