Italian Macarons

Italian Macarons

2 minggu lalu tepatnya 1 Oct 2011 daku ke pameran Interfood, kegiatan ini hampir selalu dilakukan tiap tahun. Di pameran food and beverage biasa nya kita bisa melakukan tester kue-kue yang di demokan oleh para chef dari bakery atau perusahaan.

Kebetulan daku mengunjungin booth terigu "Lumbung" dimana lagi diperagakan cara membuat Macarons.

Metode yang diperagakan itu versi Italian, gula dan air dimasak lebih dulu. Lain dengan cara French, gula dikocok dengan putih telur.

Penasaran banget dengan cara chef Antonio dari BCC, and you know dia tidak mendiamkan Macarons tersebut selama 1 jam, langsung di bake, ternyata hasilnya macarons tersebut berkaki, WOW!

Jadi, Senin kemaren gw bikin lah resep yang telah dicatat tersebut.

Macarons version Italian

Bahan:

A.
500 gr almond powder
500 grm icing sugar merk fiesta===> Diayak jd satu
160 grm putih telur

B.
170 gr putih telur450 gr gulaku, yg butiran halus
160 gr air


Cara:
A. Tpg gula, almond, putih telur, diaduk pake spatula jd satu. Sisihkan
B. Gula, air di didihkan sampe 120 der, kemudian pth telur dikocok sampe kaku, speed 3 lalu masukkan gula cair, lalu dicampur ke adonan A dan diaduk rata, kemudian spuit, diamkan 1 jam, kemudian panggang dg suhu 150 der selama 15 menit.


Tips.
1. Putih telur sebaiknya yang telah di inapkan 1 malam sebelumnya.
2. Sebaiknya pewarna yang bubuk, jikalau mengunakan pewarna cair, kurangin air nya.
3. Dioven dengan suhu rendah, jikalau tidak akan pecah or crack atas nya.

SOES ECLAIR

SOES ECLAIR

Udah lama banget nggak update blog ini, biasa penyakit malas datang mendera.
Resep yang dipake dari pak Hadi Tuwendi, dijamin yummy.

Bolu Kukus Ketan Hitam

Bolu kukus ini di adaptasi dari resep bu Lisa at http://alleykitchen.blogspot.com
Untuk lebih lengkap silakan berkunjung ke blog beliau dimana ada step step pembuatan bolu kukus anti gagal.

Berhubung saya pakai kitchen aid, semua bahan saya masukan jadi satu, jadi kalo pakai hand mixer sebaiknya bertahap.

Selamat menikmati!

Mini Blueberry Roll Cake

Source by Bunda Inong, modified by Yuri

Ingredients:

7 egg yolk
4 egg whites
80 gram granulated sugar
1 tablespoon Emulsifier
1 tablespoon milk powder
1 tablespoon corn starch
1 tablespoon water
50 gram flour
1 teaspoon Baking powder
65 gram Butter or margarine, melted
1 teaspoon extract vanilla

Filling:

Blueberry jam
Cheddar cheese, grated (optional)

Directions:

1. Preheat oven to 200 celcius.Line the pan with cooking spray or margarine, put baking sheet, margarine again set aside.

2 Mix the ingredients into one, except butter and vanilla, beat until pale and creamy, with heavy duty mixer around 12 until 15 minutes.

3. Add butter/margarine and vanilla until combined

4. Pour the batter into the prepared pan, for me I used 30 x 30 x 3 cm pan

5. Bake until 15 minutes

6. Put the cake on the kitchen towel, roll it. After slightly cool, open the roll, give the blueberry jam, roll it again.

PS. I divide the cake into 2 slices, and roll it, so become mini roll cake.

Breakfast with Bread

Soft Bread

Source: Natural Cooking Club
Link: http://www.ncc-indonesia.com/detail.php?aid=635

Red Bean Bakpao

Red Bean Bakpao

Oh mine!!!! I've forgot my email address for my blog....hiks

So now I create again a new blog....namely Spatula

I remember once I was kid, my mom always made bakpao for our breakfast..it cud be anything for the filling, meat, mung bean paste, red bean paste, chocolate...I love itttttt...

Currently I made it by myself the red bean bakpao with my kitchen aid, it's really help me, don't need to take extra energy to knead the dough.

Here we go for the recipe...

Bakpao Mini

Source by NCC

Ingredients A:

400 gr cake flour

100 gr Tang Mien flour

11 gr instant yeast

25 gr milk powder

100 gr caster sugar

5 gr Baking Powder

Ingredients B:

275 cc ice water

Ingredients C :

70 gr shortening

5 gr salt

Directions:
1. Mix ingredients A.

2 Adding the ingredients B, knead until incoporated.

3. Then give the ingredients C, knead until not sticky in your hands.

4. Divide the dough into small ball likes 30 gr or 40 gram

5. Let's proofing until 30 minutes.

6. Fill with red bean paste or whatever you want to add, here I add instant red bean paste
7. Proofing again until 20 minutes.

8. Steam for 20 minutes.