Archive for the ‘cakes’ Category

Chocolate Swirl Meringues (KBB 4)

Monday, June 30th, 2008

meringue_small.jpg

Yes, this is still one of my overdue assingment =). I never thought that meringue will take shape like the above swirls. I always thought meringue as that doey and whitish mixture you find on top of klappertaarts or desserts. The recipe is very simple. Too simple, I thought at first. I did not realize that a certain amount of egg whites and sugar are enough to make hard and round swirls. For those sweet-tooths out there, this is a perfect dessert for you. As for me, I will opt for something less sweet =)

The Story Behind The Scene.
I did not run into much problems in making these meringues. The recipe is pretty straightforward. Just make sure you follow the recipe carefully, you will end up with a nice firm batch to pipe into swirls.

I gathered all the things I need and weighted them.

mr_awal.jpg

The egg whites and sugar over a pan of hot water.

mr_saturated.jpg

let the electric mixer do its job.

mr_mixer.jpg

Oops. I put too much cocoa =).

mr_habis.jpg

Pipe it into swirls and pop ‘em into the oven.
*Sorry I did not have picture of these baked meringues.

meringue2_small.jpg

Recipe in English
Source: Taste. Makes 6.

4 egg whites
225g caster sugar
1 tsps cornflour
1 rounded Tbs cocoa powder
thickened cream to serve

Preheat the oven to 150C fanbake. Line a baking tray with baking paper. Put the egg whites and caster sugar in a large heatproof bowl and sit over a pan of simmering water. Don’t let the bottom of the bowl touch the water or the
egg whites will scramble. Stir with a wooden spoon until the sugar has completely dissolved and the mixture is quite hot to touch, then immediately remove from the heat.

Whisk egg white mixture using a hand-held electric beater for about 10-15 minutes until very thick, white and glossy. Mix in the cornflour. Sieve in the cocoa powder and, using a large metal spoon, very lightly fold into the meringue using 2-3 strokes. Don’t mix it thoroughly.

Spoon the mixture (you can pipe it with the piping bag, if you wish-ab) onto the prepared baking sheets in 6 large spoonfuls, making each one as peaky as possible (don’t have to do this when you want to make 10 small meringues-ab). Put the baking tray in the oven, reduce the temperature to 120C and cook for 1 hour 15 minutes. Turn off the oven and leave the meringues inside until completely cold. Serve with thickened cream.

———————-
Bahasa Indonesia.
Sumber: Taste. (Untuk 6 porsi (besar), 10 porsi (kecil))

Ketentuan: Hasil akhir meringues harus tetap putih dan sudah masak; variasi sajian diserahkan kepada selera masing-masing (misalnya dengan menambahkan buah-buahan kesukaan anda dan keluarga, dsb)

Note: Resep meringues ini mempunyai teknik yang unik yaitu dengan merebus gula dan putih telur dengan panas yang sangat kecil di dalam mangkuk yang diletakkan di atas panci yang berisi air panas. Tingkat kegagalan bisa saja tinggi dan bisa saja rendah. Kunci kesuksesannya adalah saat merebus putih telur, jika api terlalu tinggi, bisa jadi putih telur akan berubah jadi putih telur rebus. Resep ini menantang untuk dicoba! Selamat berjuang!

4 putih telur
225g gula kastor
1 sdt tepung maizena
1 sdm coklat bubuk
thickened cream untuk sajian

Panaskan oven suhu 150C fanbake (kalo ga punya fanbake pake 120C aja, setting bake). Campur putih telur dan gula di dalam mangkuk tahan panas yang diletakkan di atas panci berisi air panas. Jangan sampai pantat mangkuk menyentuh air karena putih telur akan bergumpal-gumpal. Aduk pakai sendok kayu hingga gula betul2 larut dan adonan terasa panas jika disentuh, lalu angkat dari kompor.

Kocok adonan putih telur dan gula ini menggunakan mixer selama 10-15 menit sampai betul2 kental, putih dan mengkilap. Masukkan tepung maizena. Ayak coklat bubuk, lalu masukkan ke dalam adonan meringue menggunakan sendok metal dengan 2-3 kali aduk. Jangan aduk sampai rata.

Sendokkan (diijinkan menggunakan piping bag-ab) ke atas loyang 6 buah. Buatlah setiap tumpukan setinggi mungkin (kecuali jika ingin membuat 10 buah meringue kecil-ab). Masukkan ke dalam oven, turunkan suhu seketika ke 120C (yang tadi menggunakan 150C fanbake, jika yang menggunakan setting bake 120C tidak perlu menurunkan suhu oven lagi) dan panggang selama 1 jam 15 menit (tergantung panasnya oven masing-masing ya-ab). Matikan oven dan tinggalkan meringue di dalamnya sampai betul-betul dingin. Sajikan dengan krim kental.

logo-march-apr08.jpg

Pandan Chiffon Cake

Friday, May 30th, 2008

pandanchiffonsmall.jpg

source: Mbak Nining

I have been dying to try this recipe but was held back due to the increasing load in study time and the approaching deadline limit of research proposal. Anyhow, one day I got an excuse to try this recipe. I wanted to bring something to “pengajian”. Besides, I need to try my spankin’ new angel food cake pan ;) .

Ingredients:
A:
200 gr flour
150 sugar
100 ml oil
125 water
5 egg yolks
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
5 drops of pandan paste

B:
7 egg whites
1/2 tsp cream of tartar (substitute: salt)
100 gr sugar

Directions:
-Preheat the oven at 160 degrees
-Beat A with an electric mixer until it is well combined.
-Add in half of the sugar, resume beating for five minutes.
-Add in the rest of the sugar, beat the batter until it becomes stiff
-Beat B until it reaches hard peak.
-Fold the beaten egg whites into the flour/egg yolk mixture in three to four batches. Mix well.
-Pour into *ungreased* angel food cake pan (diameter: 24 cm).
-Let it bake for about 50 minutes at 160 degrees and continue to bake it for about 15-20 minutes at 180 degrees.
-Take out the pan from the oven. Let it cool while it is inverted.

Bahasa Indonesia

Bahan A:
200 gram terigu serba guna
150 gram gula kaster
100 ml minyak goreng
125 ml santan atau susu atau air
5 butir kuning telor
1/2 sdt baking powder
1/2 sdt soda kue
1/2 sdt garam
5 tetes pasta pandan

Bahan B:
7 putih telor
1/2 sdt cream of tartar (bisa diganti garam)
100 gram gula pasir

Cara
- aduk semua bahan A sampai rata, sisihkan
- kocok putih telur dengan cream of tartar sampai agak kaku
- masukkan setengah bagian gula, kocok lagi 5 menit
- masukkan sisa gula, kocok lagi sampai kaku
- masukkan putih telor kocok ke dalam campuran bahan A secara bertahap (bisa sampai 3-4 kali), aduk rata
- tuang ke dalam loyang chiffon ukuran 24 cm (diameter atas)
- panggang dalam oven dengan suhu 160 deg C selama 50 menit
- naikkan suhu 180 deg C, panggang selama 15-20 menit. Angkat
- keluarkan dari oven, balik loyang chiffon, sampai lepas.

It is indeed an angel food!

Turkish Brownies

Saturday, February 23rd, 2008

turkishbrowniessmall1.jpg

Since the recipe was gotten from a Turkish lady, thus it is named so. There are thousands of brownies recipe, but this recipe leads to a very soft and chewy brownies. I love Turkiye! =D

Ingredients (Lihat ke bawah untuk Bahasa Indonesia)
A:
345 gr sugar
340 ml sunflower oil
340 ml reduced fat milk (half-fat)

B:
3 eggs
8 gr vanilla
8 gr baking powder
5 tbs cocoa powder
325 flour

Direction:
- Preheat your oven at 150 degree Celsius.
- Mix together ingredients A. Take half of a cup from the mixture, set it in the refrigerator (small cup).
- Put the rest of the ingredients in B into the mixture.
- Prepare a 26×26 cm pan or a pyrex . Grease it and line a parchment paper inside it .If you use a pyrex, need not to line a parchment paper.
- Pour the batter into the pan.
- Let it bake for about 50 minutes.
- Pour the mixture –that you set aside in the refrigerator– over the cake when it is still hot.

Bahan (Please scroll upwards for English)
A:
345 gr gula pasir
340 ml minyak bunga matahari
340 ml susu cair (half-fat kalau bisa)

B:
3 telur
8 gr vanili
8 gr baking powder
5 tbs coklat bubuk
325 gr terigu

Cara:
- Panaskan oven di suhu 150 celsius
- Campur semua bahan A, sisihkan setengah gelas, taruh di kulkas (gelas kecil).
- Masukkan semua bahan B ke dalam campuran bahan A.
- Siapkan cetakan 26×26 cm yang sudah diberi mentega dan kertas roti, atau sebuah pyrex yang sudah diolesi minyak/mentega.
- Masukkan adonan ke cetakan.
- Panggang selama 50 menit
- Olesi permukaan kue dengan bahan campuran yang ditaruh di kulkas ketika kue masih panas.