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Friday, April 27, 2012

Tiramisu







Tiramisu Cakes for hubby birthday tomorrow ( i'll post hubby cake pic tom). Selain itu juga buat Vincent and Samuel yang berulang tahun tgl 27 dan 29 April..."Happy Birthday to both of you.."
Resep sponge cake coklat pakai resep Ricke Indriani..thanks ya Mbak...cake coklatnya enak deh :-)...i like it...apalagi dengan coklat Valrhona. Sedangkan resep Tiramisu pakai resep Bu Fatmah...resep Bu Fat semuanya enak2 jadi gak ragu untuk mencobanya although for the first time and always success...

Here is the recipe ..

Sponge Cake Coklat by Rieke Indriani

 Bahan:
4 butir telur
60 gram gula pasir halus
1 sdt cake emulsifier
1/2 sdt vanilla

55 gram Top Flour
15 gram coklat bubuk
10 gram maizena
1 sdm susu bubuk full cream

50 gram butter/margarin
35 gram dark cooking chocolate
---> Lelehkan bersama, aduk rata
1 sdt pasta coklat ~ optional

Cara membuat:
1. Panaskan oven 180'C. Siapkan loyang bulat diameter 20 cm, alasi bagian dasarnya dengan kertas roti, oles dengan mentega. Sisihkan
2. Campur dan ayak terigu, coklat bubuk, maizena dan susu bubuk.
3. Kocok gula dan telur hingga kental. Kocok dengan mixer kecepatan tinggi hingga mengembang dan kental berjejak.
4. Masukkan campuran tepung, aduk rata. Masukkan butter dan dark cooking chocolate, juga pasta coklat bila pakai. Aduk balik hingga benar-benar tercampur rata.
5. Tuang ke loyang. Panggang sampai matang sekitar 25 menit (tergantung oven masing-masing). Dinginkan.




Tiramisu Cake NCC

Bahan:
250 gr keju mascarphone
300 ml whipped cream --- i use thickened cream
100 gr gula bubuk
½ sdt esence vanilli
4 btr kuning telur
50 gr gula kastor--- i use only 30 gr

Bahan lain:
2 sdm kopi instan, cairkan dengan
150 ml air hangat
1 sdm gula pasir
150 ml kahlua / rhum (bila suka)---- skip
20 bh lady finger atau sponge cake coklat 3 lembar ukuran 22x22x3cm

Garnish:
Whipped cream dan coklat bubuk secukupnya

Cara membuat:

    Kocok keju mascarphone, sisihkan.
    Kocok whipped krim dan gula bubuk hingga kental dan kaku. Sisihkan dalam kulkas agar tidak meleleh.
    Kocok kuning telur, gula kastor, dan vanilli hingga kental, lalu lanjutkan mengocok di atas air mendidih (kocok tim) hingga telur hangat.
    Angkat, teruskan mengocok hingga telur kembali dingin. Matikan mikser.
    Keluarkan whipped cream dari dalam kulkas. Masukkan keju mascarphone yg sudah dikocok, aduk rata (atau kocok dengan mixer speed 1),
    tuangkan pula kocokan kuning telur, aduk hingga rata benar.
    Ditempat lain, campur gula, air kopi, dan rhum (optional), aduk rata, sisihkan.

Penyelesaian :

    Siapkan loyang bongkar pasang atau gelas saji, susun lady finger (ato cake coklat sesuai selera) di bagian dasar hingga rata, perciki dengan
    cairan kopi hingga lembab. Tuangkan adonan mascarphone, ratakan.
    Susun lagi lady finger, seperti paling bawah tuang lagi dengan adonan mascarphone.
    Buat dua atau tiga susun paling atas, hias dengan whipped krim, lalu ayakkan coklat bubuk.
    Bekukan dalam kulkas selama 4 jam.

Catatan:

    Pengocokan mascarpone hanya bertujuan untuk menghilangkan bungkahan-bungkahan kejunya saja, bukan untuk membuatnya mengembang.
  


Boy Cookies





Wednesday, April 11, 2012

Rich Chocolate Fudge Cake



Ingredients :

Cake:
250 gram of self raising flour, sieved
50 gram of cocoa powder
260 gram of brown sugar
250 gram of dark cooking chocolate, break into pieces
250 gram of butter, softened
200 ml of water
4 eggs


Rich chocolate frosting (Icing) and filling:
280 gram of semi-sweet dark chocolate , melted
120 gram of icing sugar
40 gram of cocoa powder
30 gram of butter, melted
30 - 50 ml of milk

1 - 2 teaspoon of cocoa powder for dusting (Optional)
 
Method:
1) Melt milk chocolate and butter together with double boiler on stove over slow fire.
2) In the meantime, place flour, sugar and cocoa powder in a large mixing bolw. Add eggs and water into the dry mixture. Beat with electrical mixer with low speed for 1 – 2 minutes.
3) Stop beating, add in warm melted chocolate and butter mixture. Continue beating with medium-low speed for 6 minutes, or until it looks smooth and lightly foamy kind of consistency 
4) Grease 8” square cake tin evenly using butter. Spoon cake mixture into cake tin.
5) Preheat oven using 150°C (top and bottom heat on). Place cake tin at centre rack. Bake for 1 hour. Toothpick inserted to the cake should come out clean. Allow cake to cool on wire rack, for about an hour.
6) While waiting for cake to cool, let’s do the chocolate frosting and filling: Combine melted chocolate and butter in a mixing bowl. Beat in 30g milk in stages, followed by cocoa powder and sugar. Slowly add in more milk (by teaspoon) to get the right spreading consistency while beating the mixture with electrical mixer, if necessary.
7) When cake is completely cooled, remove from tin and slice it horizontally into 2layers. Then, sandwich the cake by spreading chocolate frosting on each layer of cake before placing another layer on top. Thereafter, frost the entire cake in a thick layer and smooth it down evenly.
8) Keep in the refrigerator for 1 hour to serve it chilled, as desired.

Source : www.mywoklife.com

Sunday, April 8, 2012

Banana Chocolate Cake





Ingredients A :
150 gr margarine ( i use hard margarine )
150 gr caster sugar
    3 eggs
100 gr milk
130 gr mashed banana ( about 2 bananas, medium size)

Ingredients B :
200 gr cake flour
  30 gr chocolate rice
 1/4 tsp baking soda

 Topping :
1 piece banana, sliced.
sprinkle some walnut.



 Method :
1. Beat margarine and sugar till whitened.
2. Add eggs for three times. Combine the mixture with the first egg before adding second and third egg. Beat well.
3. Alternately fold in ingredients B and milk, mix well.
4. Slowly add mashed banana and mix well.
5. Pour the mixture into 8x3x3 inches baking mould.
6. Arrange sliced banana on top and sprinkle some walnut.
7. Bake at 170 C about 40 min or till cooked.

Source : Lovely Butter Cakes

Saturday, April 7, 2012

Choco and Cheese Muffin



Ingredients :
230 gr butter
260 gr castor sugar
    4 eggs (separated)
380 gr Plain Flour
  15 gr baking powder
150 gr milk
150 gr cocoa powder
100 gr chocolate chip
100 gr grated cheddar cheese




Method :
1. Cream butter and 130 gr sugar until light yellow color and foamy. Add in egg yolks and mix well.
2. Sift in plain flour and baking powder
3. Mix with milk. Set aside.
4. Beat egg white until foamy. Add 130 gr of sugar and continue to whisk.
5. Stop whisking until soft peak form.
6. Pour the meringue into the mixture in 3 separate times. Mix well. 
7. Separate the mixture evenly into 2. Sift cocoa powder in one of the mixture and mix well.
8. Add chocolate chips.
9. Add grated cheese in the remaining mixture and mix well.
10. Put muffin cases in muffin tins. Pour the mixture in until it reaches the edge of the case.
11. Top with grated cheese and chocolate chips. Put in the 190 C preheated oven and bake for 20-25minutes.

Wednesday, April 4, 2012

Ayam Suwir Bumbu Rujak


Bahan :
    1 ekor ayam, rebus matang
200 cc santan kental ( kara)
    5 lembar daun jeruk
    2 batang serai, memarkan
    1 cm lengkuas, memarkan
    2 lembar daun salam
    2 sdm air asam jawa
    1 sdt garam dan 1/2 sdt merica bubuk
    4 sdm minyak goreng

Bumbu halus :
10 buah cabai keriting merah
10 siung bawang merah
 5 siung bawang putih
 1 sdm gula jawa, sisir.



Cara membuat :
1. Suwir-suwir ayam rebus, dan sisihkan.
2. Panaskan minyak goreng, tumis bumbu halus hingga harum, masukkan santan, ayam suwir, daun jeruk, serai, lengkuas, salam, air asam, garam dan merica. Masak hingga bumbu mengering, angkat.

Monday, April 2, 2012

Olio e Aglio Spaghetti



Ingredients :
450 gr dried spaghetti ( No. 5)
125 ml extra virgin olive oil
    3 garlic clove, finely chopped
    3 tbsp chopped fresh flat-leaf parsley ( i buy at carrefour)
    salt and black pepper to taste

Method :
1. Bring a large, heavy saucepan of lightly salted water to the boil ( 1 tbsp). Add the pasta, return to the boil and cook for 8-10 min, or until tender but still firm to the bite.
2. Meanwhile, heat the oil in a heavy-based frying pan. Add the garlic and a pinch of sal and cook over a low heat, stirring constantly, for 3-4 min, or until golden. Do not allow the garlic to brown or it will taste bitter. Remove the frying pan from the heat.
3. Drain the pasta and transfer to a warmed serving dish. Pour in the garlic-flavoured olive oil, then add the chopped parsley and season to taste with salt and pepper. Toss well and srve immediately.

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