tag:blogger.com,1999:blog-73611152213309764302024-03-05T15:43:30.461+07:00Mari Bermain di Dapura blog full of sweetness by Monica AdrianaMonica Adrianahttp://www.blogger.com/profile/16320888376449780337noreply@blogger.comBlogger131125tag:blogger.com,1999:blog-7361115221330976430.post-86234840220102965922014-07-04T11:22:00.001+07:002014-07-04T11:22:52.293+07:00Chocolate Marshmallow Piei am currently so busy doing my thesis and doesn't have any time to do anything much. i still bake, but not as much as last month or the last two months. and though i already ran my business in custom decorated cakes, i completely restrain my self from taking any orders 'til aug 4. i don't want to end up failing either my thesis or my business, so i sacrifice one of them for now :( what about blogging? i still post today yeay! i'll show you chocolate marshmallow pie today, this is however could be considered as late post.<br />
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i was requested to make this chocolate pie few months ago for a sunday school services, the order was 125 pcs, and i have some leftover to keep. it was actually just an ordinary basic pie crust, filled with chocolate ganache (with a dash of cinnamon), and topped with mini marshmallow. i ever thought of putting a little more marshmallow on top of the ganache and torched them, but then i felt like i shouldn't overdosed those little children with sugar. it looks prettier with just one marshmallow anyway, i guess. this one is a very practical dessert and easy to love as well.. you can even make it faster using store-bought shortcrust pastry and just fill it with ganache.<br />
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<a name='more'></a><span style="font-family: Courier New, Courier, monospace;"><b>Chocolate Marshmallow Pie</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">serves 10 pcs</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">shortcrust pastry:</span><br />
<span style="font-family: Courier New, Courier, monospace;">200 gr plain flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">50 gr icing sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">pinch of salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">125 gr butter, cut into small pieces</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 egg yolk</span><br />
<span style="font-family: Courier New, Courier, monospace;">1-2 tbsp cold water</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">filling:</span><br />
<span style="font-family: Courier New, Courier, monospace;">150 gr plain chocolate</span><br />
<span style="font-family: Courier New, Courier, monospace;">250 ml whipping cream</span><br />
<span style="font-family: Courier New, Courier, monospace;">100 ml whole milk</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/4 tsp cinnamon powder</span><br />
<span style="font-family: Courier New, Courier, monospace;">mini marshmallow for topping</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">directions:</span><br />
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<ol>
<li><span style="font-family: Courier New, Courier, monospace;">pastry: combine all the dry ingredients in a large bowl, rub in the butter until the mixture resembles fine breadcrumbs. add the egg and a little cold water to form a dough. wrap the dough in clingfilm and chill in the refrigerator for 30 minutes, remove the dough from the refrigerator and roll out. use to line ten 10cm tartlet cases. freeze for 30 minutes</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">preheat the oven to 180*C, bake-blind the tartlet cases in the oven for 15-20 minutes. leave to cool.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">filling: melt the chocolate in a heatproof bowl set over a pan of simmering water, then cool slightly. add in warm milk and warm whipping cream, stir altogether until evenly incorporated, let cool but not set.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">pour the filling into the tartlet cases, topped with one mini marshmallow each, refrigerate. best serve chilled.</span></li>
</ol>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7361115221330976430.post-87382938822404148522014-06-27T11:00:00.000+07:002014-07-04T11:45:18.704+07:00Japanese Cheesecake<div style="text-align: justify;">
this cake has to have its own fans club. every time i make this cotton soft japanese cheesecake, i've never met anyone who complained about anything in it. i bet you all have eaten japanese cheesecake and probably have already noticed the difference between it and the typical western cheesecake which is so dense, so creamy and so rich in taste. this one gives you some lightness but didn't miss any single cream cheese flavor in it, it also has the slight tangy flavor that comes from just a little lemon juice.</div>
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the best part of this cake is definitely the texture and the cheesy flavor that comes in sort of creamy-but-not-heavy taste. without feeling bias about my relationship with lemon flavor, i do feel that we ultimately need to add the lemon juice even when the recipe calls for just 1 teaspoon of it. the lemon juice brings out the balance of this cake and enhance the flavor depth of the cream cheese. truth be told, this is not an easy cake to make for me because i always failed on making this before. the key is to make sure you whip the egg whites firmly enough (soft peaks) as the recipe asks, then fold the peaked egg whites into the egg yolk-cheese mixture carefully so that the egg white doesn't lose its volume.</div>
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<a name='more'></a><div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><b>Japanese Cheesecake</b></span></div>
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<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">originated from YasaBoga 35 variasi resep cheesecake, modified by me</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">for 1x20cm round cakes or 12 cupcakes</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;">50 gr all purpose flour, sifted together with</span></div>
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<span style="font-family: Courier New, Courier, monospace;">50 gr cornflour</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;">75 gr butter, softened</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">250 gr cream cheese, softened</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">125 ml whipping cream</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">3 egg yolks</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1 egg</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">5 egg whites</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1/4 tsp cream of tartar</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1/4 tsp salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">100 gr caster sugar</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1 tsp lemon juice</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;">directions:</span></div>
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</div>
<ol>
<li><span style="font-family: Courier New, Courier, monospace;">preheat the oven to 160*C, prepare 20cm cake tin, line with baking paper.(or 12 cupcakes liners)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">combine butter, cream cheese, and whip cream in medium bowl. heat until all the cream cheese melted, stir until evenly incorporated and smooth. add in flour and cornflour, mix evenly. add in yolks and egg, mix evenly, set aside.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">beat egg whites until foamy, add cream of tartar and a pinch of salt. gradually add in sugar and lemon juice, continue beating until forms soft peaks.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">fold in 1/3 of egg whites mixture into the cheese mixture, fold evenly to loosen up the batter together. fold the rest of the egg whites into the loosen batter carefully just until evenly incorporated.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">pour the batter into the cake tin (in my experience so far, the cake doesn't rise much during baking, so it's okay to pour it to almost tin-full).</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">bake it in au bain marie method or you can make it like sauna effect (bigger pan in the bottom with boiling water, cover the pan with wire rack, put your cheesecake tin over the wire rack so the bottom of the cheesecake tin doesn't touch the water). bake for 75 minutes.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">let cool in the oven for 15-20 minutes to prevent it from cracking. when it's completely cooled, remove from tin serve with berry coulis or eat as it is with cup of coffee or tea.</span></li>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7361115221330976430.post-41761112858705483482014-06-20T11:00:00.000+07:002014-07-04T11:49:54.770+07:00Putri Salju / Cashew Melting Moments<div style="text-align: justify;">
don't bother about its name, putri salju literally means snow white. it has nothing to do with the cookie and probably the only reason why its named after snow white is due to the color of the cookie and the look of snowy-like icing sugar. this one is my favorite cookies growing up, i could never get enough of this. however, it's been a very very long time since the last time i ate this cookies. due to the crazy amount of its icing sugar-coating, my mom and people around me tend to keep their distant from this incredibly delicious and addictive cookies. i ever made this cookies once before i started blogging and i didn't really like the way it turned out to be, the reason is simply because the icing sugar didn't coat the cookies thickly enough and it lost its sensation of those cool and sweet effect of icing sugar, which made me feel like eating just another buttery cookies.<br />
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sometimes ago, i suddenly saw some photos of this cookies on instagram and just realized how i really really miss munching and having this sweet treats around. to favor my cravings, i decided to quickly make this cookie since i coincidentally also have 500 grams of cashews in hands. this cookie uses toasted cashew powder in it and that's probably the reason why they are so addictive aside than the icing sugar itself. it is originally crescent-shaped, but using cookie cutter is just not my favorite thing to do so i simply round them into balls, i personally thought they look cuter in ball form which makes them looks like a snowball.</div>
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<a name='more'></a><b><span style="font-family: Courier New, Courier, monospace;">Putri Salju</span></b><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">175 gr butter, softened</span><br />
<span style="font-family: Courier New, Courier, monospace;">50 gr icing sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">125 gr toasted cashew nuts, ground into powder (it's okay to leave some chunks)</span><br />
<span style="font-family: Courier New, Courier, monospace;">175 gr low protein flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/4 tsp vanilla extract</span><br />
<span style="font-family: Courier New, Courier, monospace;">pinch of salt </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">coating and dusting:</span><br />
<span style="font-family: Courier New, Courier, monospace;">confectioners sugar (choose the one for dusting), vanilla powder - combined together.</span><br />
<span style="font-family: Courier New, Courier, monospace;">*you will need no more than 200 grams</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">directions:</span><br />
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<ol>
<li><span style="font-family: Courier New, Courier, monospace;">preheat oven to 160*C, combine all dry ingredients, set aside. prepare some baking sheets or jelly roll pan.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">cream butter and sugar together until pale and fluffy, add vanilla. gradually add dry ingredients and mixed until evenly incorporated. chill the dough in the fridge for about 20-30 minutes.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">round the dough into a bite size ball, arrange on the pan leaving 2 inches apart from each other.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">bake in the preheated oven for 20-30 minutes until cookies are crunchy enough to your taste. remove from the oven. let it cool down a little.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">while the cookie is still warm to the touch, roll them in the confectioners sugar mixture. until it's thickly coated. (for the easier way, you can put some of the cookies in a container or plastic bag add the confectioners sugar mixture and carefully shake them, taking care of not breaking all the cookies into crumbs).</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">eat them when its completely cooled, they will taste better.</span></li>
</ol>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7361115221330976430.post-30940584466624846392014-06-13T11:00:00.001+07:002014-07-04T12:00:43.800+07:00Hoddeok 호떡<div style="text-align: justify;">
yup, a korean recipe.. :) i've been stuck with everything korean for the past month, hahaha. not that this was a new thing for me, i always been a fan of it since the first time Song Hye Kyo came out to the TV until now it's Song Ji Hyo's turn or when it was Won Bin and now Woo Bin (if you know what i mean). well, long story short, the craze goes on and now i'm trying to make many korean dishes at home. i found it rather hard to gather the ingredients because all of them are very rare, i had to go to a special korean groceries to buy some of them, or even asked my friend who's going to korea next month to buy me some. hahaha. but this hoddeok (read: hot-tok) is the simplest one i could find and make.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIVhEJn72IPYufwTB9NfVSc7Hg6TKeU0DA2n_GF17DbC-yalyGnZWlMApiCftjRLfxfW9gLptg2eKrjjMV7TlEvDgWrco-6KOxYnTMqs6K6nKwcpkTciL9UZIxuKItPFzMowMprSrH9DB-/s1600/2014-06-07+12.07.14+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIVhEJn72IPYufwTB9NfVSc7Hg6TKeU0DA2n_GF17DbC-yalyGnZWlMApiCftjRLfxfW9gLptg2eKrjjMV7TlEvDgWrco-6KOxYnTMqs6K6nKwcpkTciL9UZIxuKItPFzMowMprSrH9DB-/s1600/2014-06-07+12.07.14+1.jpg" height="640" width="480" /></a></div>
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this almost pancake-like cakes is a very famous street food there in Korea. it is best served hot so the gooey syrupy filling on the inside still puts on its justice. the dough is a simple bread dough and the filling consists of cinnamon, brown sugar, and walnuts.</div>
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i got this recipe from <a href="http://www.maangchi.com/" target="_blank">Maangchi</a>, a korean food-blog which i found ultimately interesting and helpful. the blog contains of mostly korean food with clear and elaborative recipe (also video!). so, all of you who is also under the same symptoms as me, i bet you'll find it 'daebak' as well. ;)</div>
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<a name='more'></a><span style="font-family: Courier New, Courier, monospace;"><b>Hoddeok</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">original recipe from <a href="http://www.maangchi.com/recipe/hoddeok" target="_blank">Maangchi</a></span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">dough:</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 cup lukewarm water</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 tsp instant dry yeast</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 tbsp sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 tsp salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tbs vegetable oil</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 cups all purpose flour</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">filling, mix together:</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 cup brown sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp cinnamon powder</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 tbsp chopped walnuts</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">directions:</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
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<ol>
<li><span style="font-family: Courier New, Courier, monospace;">combine water, yeast, sugar, salt, and oil in a medium bowl. stir well.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">add in flour, mix with hands or rice scoop or wooden spoon until incorporated.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">cover with damp clothes or plastic wrap, let rise for 1 hour or until dough has doubled in size. then knead to remove the gas inside. cover and let rise for another 10-20 minutes.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">divide the dough into 8, round them on a lightly floured surface, you may flour your hands too if you find the dough is too sticky to the touch.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">flatten each dough and fill with the filling, seal the dough and round them again.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">heat up your frying pan with some oil over medium heat. place one cake on the pan and cook for 30 seconds. when the bottom of the dough ball is light golden brown, turn it over and press the dough with a spatula to make a thin and wide circle (about the size of a CD). let it cook for 1 minute until the bottom is golden brown.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">turn it over again and turn the heat down very low. place the lid on the pan and cook for 1 more minute. the brown sugar mixture will be melted into syrup. serve hot.</span></li>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7361115221330976430.post-17411510339802805112014-06-06T11:00:00.000+07:002014-07-04T12:03:56.262+07:00Chocolate Lemon Macaronsif you've been a very loyal reader to my blog, i bet you know my struggle with those little babies called macarons. well, after a long hiatus of blogging and a more deepen (professional?) study about pastry, i finally able to tackle those pretty fancy cookies. so today, to show you my progress and tell you, who haven't succeed, to keep fighting for it, i will give you my rendition of chocolate lemon macarons.<br />
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this chocolate lemon macaron recipe is my invention during all these years' trials and errors. i find this recipe as the most reliable and efficient for me, and perfect for those who are still in their quest of battling macarons. i will give you the basic macaron recipe as well here, i love this recipe more because i adjust the amount of sugar quite decent here, so that the macarons would not make you clinch your teeth due to the oversweetness.<br />
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and to be completely honest, i learn the best from <a href="http://notsohumblepie.blogspot.com/2010/08/macaron-troubleshooting-new-recipe.html" target="_blank">Not So Humble Pie's macarons troubleshooting</a>. you might as well learn from it and knowing how beautiful and useful the elaborate post Ms.Humble wrote.<br />
i will include the clip from her post about the crucial macaronage and <a href="http://notsohumblepie.blogspot.com/2010/04/macarons-101-french-meringue.html" target="_blank">the rest of the troubleshooting</a> would be wiser if you just read it directly from her blogpost.<br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Chocolate Macarons with Lemon Cream Filling and Candied Lemon Slices</b></span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">2 egg whites (room temperature)</span><br />
<span style="font-family: Courier New, Courier, monospace;">25 gr caster sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">75 gr almond powder</span><br />
<span style="font-family: Courier New, Courier, monospace;">75 gr icing sugar/powdered sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tbsp cocoa powder</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">directions</span><br />
<ol>
<li><span style="font-family: Courier New, Courier, monospace;">sift almond powder, icing sugar, and cocoa powder together. set aside.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">beat egg whites with a pinch of sugar until it forms soft peak. gradually add the sugar (little by little) until it turns glossy and forms very stiff peaks.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">add in the almond powder mixture in 3-5 batch to the meringue. fold carefully with a little pressure (you don't want to fold it loosely as it will turn into meringue cookies and don't stir it vigorously as it will ruin all your mixture). look at the clip at the bottom and just follow it, you need the exact final consistency as hers.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">pipe all the macaron batter in double stacked tray lined with silicone mat or parchment paper, let rest for 30-60 minutes in a dry place OR preheat the oven to 100* C, turn the heat off and put the macarons in the oven for 5-10 minutes until the surface is completely dry and not tacky to the touch. take out the tray from the oven and let it sit on the counter, preheat the oven again to 160*C.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">bake in 160*C oven for 15-18 minutes. remove the macarons when it has completely cooled.</span></li>
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<span style="font-family: Courier New, Courier, monospace;"><b>Lemon Cream Filling</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">originally from Pierre Herme's Meyer Lemon Cream</span></div>
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<span style="font-family: Courier New, Courier, monospace;">100 gr sugar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">zest of 1.5 lemons</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 large eggs</span></div>
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<span style="font-family: Courier New, Courier, monospace;">75 ml + 1 tbsp freshly squeezed lemon juice</span></div>
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<span style="font-family: Courier New, Courier, monospace;">150 gr unsalted butter, cut into large cubes and softened</span></div>
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<span style="font-family: Courier New, Courier, monospace;">directions:</span></div>
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<ol>
<li><span style="font-family: Courier New, Courier, monospace;">bring a saucepan of water to the simmer. in the meantime, set up your food processor/blender ready to go. also prepare a sieve that will fit over your food processor/blender.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">combine the sugar and lemon zest in a metal bowl that will fit over the simmering pan of water without its base touching the water (au bain marie). rub the sugar and zest together with your hands until the mixture is moist, grainy, and very fragrant. then whisk in the eggs followed by the lemon juice.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">keep whisking over the bain marie until cream thickens and reaches 80*C. be sure to be sure to use a thermometer and watch carefully. it will not take too long.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">remove the curd off the heat when it has reached 80*C and sieve it into your food processor/blender. let cool to 60*C</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">blend on high speed while adding pieces of butter into the cream, about 3-5 pieces at a time. scrape down the sides of the blender when necessary. when all the butter has been incorporated, continue to blend for another 3 to 4 minutes to ensure that it is perfectly smooth and light.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">the curd ideally should be stored in refrigerator for a few hours to be able to piped.</span></li>
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<span style="font-family: Courier New, Courier, monospace;"><b><br /></b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><a href="http://maribermaindidapur.blogspot.com/2014/05/candied-lemon-slices.html" target="_blank">Candied Lemon Slices</a></b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">* diced them and sandwiched between the cream and macarons.</span></div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7361115221330976430.post-69529821646039913832014-05-30T11:00:00.000+07:002014-07-04T13:28:56.047+07:00Shepherd's Pie<div style="text-align: center;">
KBB#40: Shepherd's Pie</div>
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one of the best thing that still happened to me is that i'm still a member of KBB after all this time. though it's getting harder to keep committing to do all the challenges its given every 2 months, but i still always love all the challenges given. from a long time ago, there's always some connection about what i want to make and what i challenged to make. like this shepherd's pie, i've been wanting to make this pie during my internship program which happened last year, but due to the time constraint i never had the chance to make and try it at home and so the wants to make it just evaporated not long after.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYd5mhhR62j0ZMz_X924UgMstcZh20GviutRcSL_ErMDmtZKtZKvM-L_RHJ0002_zJxoq_T38dnBtMEY4XQopH3oaGEksaZTPXyLRBUm1lDPFtDnFKXvj3OuDXZNXbYOBlLF1nR7e8_J2s/s1600/2014-05-29-10-01-37_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYd5mhhR62j0ZMz_X924UgMstcZh20GviutRcSL_ErMDmtZKtZKvM-L_RHJ0002_zJxoq_T38dnBtMEY4XQopH3oaGEksaZTPXyLRBUm1lDPFtDnFKXvj3OuDXZNXbYOBlLF1nR7e8_J2s/s1600/2014-05-29-10-01-37_deco.jpg" height="640" width="480" /></a></div>
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then this month, the opportunity to actually make this pie comes again. it's really fun to make this kind of pie, my favorite part is making the mashed potato and cooking with wine is just something fancy that i love, hahaha, though at the end you barely taste any wine there. shepherd's pie is supposed to be made with lamb but i used beef instead. the final verdict, shepherd's pie has a nice delicate taste that is very good for you who's craving for something comforting without too much rich flavors, though i prefer something a bit rich and flavorful but nonetheless this one is very good for me and my diet.<br />
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<a name='more'></a><span style="font-family: 'Courier New', Courier, monospace;"><b>Shepherd's Pie</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">modified from The Cooking Book - DK via KBB</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">250 gr minced beef</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tbs vegetable oil</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 onion, minced</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 clove garlic, minced</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 medium sized carrot, diced</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 cup peas</span><br />
<span style="font-family: Courier New, Courier, monospace;">50ml dry red wine</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tbs all purpose flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">125ml beef stock</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 tbs worcestershire sauce</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tbs dried parsley</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp dried rosemary</span><br />
<span style="font-family: Courier New, Courier, monospace;">salt to taste</span><br />
<span style="font-family: Courier New, Courier, monospace;">black pepper freshly grounded, to taste</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">mashed potato:</span><br />
<span style="font-family: Courier New, Courier, monospace;">4 potatoes, peeled, diced</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 leek, chopped</span><br />
<span style="font-family: Courier New, Courier, monospace;">salt to taste</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp ground nutmeg</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 tbs butter</span><br />
<span style="font-family: Courier New, Courier, monospace;">75ml warm milk</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">directions:</span><br />
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<ol>
<li><span style="font-family: 'Courier New', Courier, monospace;">mashed potato: bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain and mash. mix in butter, chopped leek, and milk. cook for another couple minutes until butter melted and incorporated evenly. season with salt and nutmeg, set aside.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">filling: heat vegetable oil over medium-high heat, sautee meat until light brown, set aside.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">on the same pan, sautee onion and garlic until fragrant, add in peas and carrots, cook for about 5 minutes until vegetables soften but half cooked. add in the meat. sprinkle with flour. add in wine, simmer for about 2 minutes, add in stock and worcestershire sauce. simmer until the liquid thickens. season with salt and pepper and dried herbs.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">preheat oven to 200*C, put filling in heatproof bowl/ pie dish. topped with mashed potatoes. bake for about 20 minutes or until the potatoes browned and crisp enough.</span></li>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7361115221330976430.post-62867347516665008342014-05-23T11:00:00.000+07:002014-07-04T13:31:22.413+07:00Candied Lemon Slices<div style="text-align: justify;">
you know i've made lemon pound cake last week right? you do remember about the candied lemon i said too, don't you? well, this is the candied lemon recipe that i will post today, as a reward of your remembrance. however, for those who forgot or even don't know about it at all. here is a quick recap, last week i posted lemon pound cake recipe (link on your left) which contains candied lemon inside of it, and it was made from scratch. so here's the scratch i'll tell..<br />
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this candied lemon is just too easy to make, however it takes a lot of patience and care. you should understand that you are going to work with boiled sugar which is very hot, so be cautious. you too should know that the pith is very bitter at first and as you boil and rinse them frequently, all the bitterness will go away with those water and replaced by the sweetness from the sugar syrup. well, more on that later in the recipe. another thing that i wanted to show you is, i just stumbled upon an interesting picture on google, <a href="http://www.slim-shoppin.com/wp-content/uploads/2013/10/Lemon-Info.jpg" target="_blank">it's about lemon and its anatomy</a> and i find it very insightful for some reason. i hope you find it useful..</div>
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<a name='more'></a><span style="font-family: Courier New, Courier, monospace;"><b>Candied Lemon Slices</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 lemons, washed thoroughly and sliced thinly</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3/4 cup water</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 1/2 cup sugar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/4 tsp salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">dash of Cointreau</span></div>
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<span style="font-family: Courier New, Courier, monospace;">directions:</span></div>
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<ol>
<li><span style="font-family: Courier New, Courier, monospace;">cut the lemons crosswise into very thin slices. pick out and discard any seeds.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">put the lemon slices in a heavy-duty, nonreactive saucepan and add enough water to cover them by a few inches. bring to a boil, turn down the heat and let it simmer for 15 minutes.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">drain the lemon slices, return them into the saucepan, add more water and blanch them again for another 15 minutes. you can repeat this process once more to completely remove the bitterness, or if you don't mind a slight bitterness you can process to the next step.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">drain the lemon slices again. return them to the saucepan and add the 3/4 cup water, 1.5 cup sugar, and salt. bring to a boil, then turn the heat down and cook for 20 minutes or more until the liquid reduced to a thick syrup.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">if the syrup is too frothy to check whether the slices are done, remove the pan from the heat and let it cool for a moment. the lemon slices should be translucent and the syrup should be thick and shiny and not caramelized. remove from the heat and pour all of them into mason jar. let cool completely, uncovered.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">when it has cooled, add the cointreau and stir gently to the mixture. keep it covered in fridge for about 3 weeks.</span></li>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7361115221330976430.post-89637325824096273652014-05-16T11:00:00.000+07:002014-07-04T15:18:10.771+07:00Lemon Lemon Pound Cake<div style="text-align: justify;">
this one is a revisit from the elder and the more original version, <a href="http://maribermaindidapur.blogspot.com/2011/06/sweetened-condensed-milk-pound-cake.html" target="_blank">'Sweetened Condensed Milk Pound Cake'</a> from <a href="http://wendyinkk.blogspot.com/2009/09/sweetened-condensed-milk-pound-cake.html" target="_blank">Table for 2.. or more</a>. as what i've mentioned on <a href="http://maribermaindidapur.blogspot.com/2014/05/nastar-pineapple-tart.html" target="_blank">my last pineapple tarts post</a>, about lemon and my preferences, i couldn't stop my self from thinking about lemon flavor and i think aside than making it as lemon curd, i have another favorite way which is lemon cake. i really have a slight addiction to any lemon (all type of) cake, be it pound cake, cupcake, sponge cake, roll cake, you name it. that's clearly the reason why i made this cake and post it.<br />
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another reason is because, the post i posted before just didn't do any justice about the cake. it's the ugliest pound cake i ever seen perhaps, it was a long time before i know that a pound cake should stand up tall and proud. back then, i was planning to make a smaller version of it so i poured less batter to the normal size tin. i should've known that in order to pour smaller amount of batter you need a smaller tin too, that way your cake will still be pretty to see and savor. now that i've understood about it, i poured all the batter into the tin and make it bigger simply because i still haven't bought the smaller tin yet. LOL.<br />
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this cake is so awesome! totally in love with this. with the addition of lemon zest, lemon juice, candied lemon peel (though it didn't really seen) and lemon crunch icing, it took this cake to another level of flavor. the cake itself is so moist and tender and smell the best. even though you see that i might be slightly over browning the cake, it doesn't have that tough crust that you hate to chew, they are still incredibly soft. i bet nobody would hate this cake, so it's a safe choice for anyone who want to impress someone with a baking skill.</div>
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**you can make it more fancy by substituting the candied lemon peel with fresh raspberries aligned in the middle of your batter. i'm sure you'll be happily surprised with the inside when you slice it.<br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Lemon Pound Cake</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">modified from Table for 2 or more</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">125 gr butter</span><br />
<span style="font-family: Courier New, Courier, monospace;">50 gr sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">zest of one lemon</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/4 tsp salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 cup sweetened condensed milk</span><br />
<span style="font-family: Courier New, Courier, monospace;">3 tbsp lemon juice</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 1/2 tsp vanilla extract</span><br />
<span style="font-family: Courier New, Courier, monospace;">125 gr cake flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/4 tsp baking powder</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 tsp baking soda</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 large eggs</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 cup candied lemon peel or fresh raspberries</span><br />
<br />
<span style="font-family: Courier New, Courier, monospace;">Lemon Crunch Drizzle</span><br />
<span style="font-family: Courier New, Courier, monospace;">from Donna Hay</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">125 gr sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">60 ml lemon juice</span><br />
<br />
<span style="font-family: Courier New, Courier, monospace;">directions:</span><br />
<ol>
<li><span style="font-family: 'Courier New', Courier, monospace;">sift the cake flour and baking powder, set aside.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">rub the sugar and lemon zest until they are very moist and fragrant.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">cream butter and lemon sugar until light and fluffy for about 2 minutes.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">add in salt and vanilla paste. cream well.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">pour in condensed milk and lemon juice and beat them until well combined.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">using the mixer on low speed, add in flour in 3 batches. mix until batter is smooth.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">add in eggs one at a time. make sure it's well mixed and smooth. add in candied lemon peel or fresh raspberries.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">bake at 175*C for 45 minutes. let sit in the tin for about 3-5 minutes.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">meanwhile make the icing: put the sugar in medium size bowl, add in the lemon juice, stir until the sugar is just evenly wet. </span></li>
<li><span style="font-family: Courier New, Courier, monospace;">remove the cake into the tin, drizzle the icing over the cake. slice and serve.</span></li>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7361115221330976430.post-83903469594344585962014-05-09T11:00:00.000+07:002014-07-04T15:20:24.375+07:00Nastar / Pineapple Tart<div style="text-align: justify;">
during the time that i didn't blog, i still frequently bake a lot of good things and with the existence of instagram, i somehow become a bragger who almost always post my homemade creation there. though the picture might not be as pretty as the standard of professional food blog photos, it still looks decent on instagram. this one was taken last year, exactly last year. i was experiencing a sudden craving for my pastry teacher's pineapple tarts, thank God she gave me her recipe when i was her student.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn96vVbAa2W2DMY3GTNxlFhzud11z8LVopefhep2bDXEEwje07kZUuU07CXyrHmPWm96wm3rwitCElWT6RPx-hkjebV70MZdzJm-nPpsXmMx4SLprYcqo-6vnYCPAwVvJwdhfgkWJxaHzR/s1600/IMG_20130816_122715.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn96vVbAa2W2DMY3GTNxlFhzud11z8LVopefhep2bDXEEwje07kZUuU07CXyrHmPWm96wm3rwitCElWT6RPx-hkjebV70MZdzJm-nPpsXmMx4SLprYcqo-6vnYCPAwVvJwdhfgkWJxaHzR/s1600/IMG_20130816_122715.jpg" height="640" width="640" /></a></div>
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pineapple tarts was not my favorite cookies back when i was a child, i didn't like the acidity of the pineapple and also the fragrant of caramelized pineapple kinda made me sick. but now.. i love it, i love pineapple tart more than i could imagine. i realize that somehow my palate of taste has changed not only because of my sudden change of heart in this pineapple tarts but also because when i first wrote this blog i really really hate any lemon flavor in any sort of things, i personally felt like i was eating a car perfume, but lately i am completely in love with lemon. nowadays, everytime i have this tarts around i just couldn't stop munching it, especially with this recipe that is sort of sweeter and crumbly and melt in your mouth. </div>
<div>
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<div>
<a name='more'></a><span style="font-family: Courier New, Courier, monospace;"><b>Nastar / Pineapple Tarts</b></span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">original recipe from Ms. Aing Djap</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">tart dough</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">300 gr cake flour</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">250 gr unsalted australian butter</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">50 gr milk powder</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">50 gr cornflour</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">50 gr icing sugar</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">1 egg yolk</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">pinch of salt</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">pineapple jam</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">3 bunch of finely grated sweet small pineapple <a href="https://encrypted-tbn2.gstatic.com/images?q=tbn:ANd9GcS4zLl4cyQK4D49S0aQgcLTzRRfd47XOAZCrIJuUBP2iA8LhOBn3g" target="_blank">(nanas madu in Indonesian)</a> </span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">100 gr sugar</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">50 gr glucose</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">2 whole cloves</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">2 cinnamon sticks</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">pinch of salt</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">** the pineapple jam best made a day before so the caramelization process could be done longer which will turn the jam to be more pliable and easier to shape.</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">egg wash</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">3 egg yolk</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">1/2 tsp melted butter</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">1/4 tsp vanilla extract</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">pinch of salt</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">directions:</span></div>
<div>
<ol>
<li><span style="font-family: Courier New, Courier, monospace;">pineapple jam: grate the pineapple with the smallest setting available on your grater (preferably nutmeg grater) into a heavy bottomed saucepan. add in the remaining ingredients. let it simmer for hours until the mixture turns golden brown and left with no more juice or water. remove from heat, spread onto baking tray and let cool overnight. shape into a ball no bigger than small pearl the next day and let it sit in refrigerator for about 15 minutes.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">dough: cream butter and icing sugar until evenly incorporated, do not overbeat. add in egg yolks, beat until incorporated. sift all the dry ingredients into the mixture. knead just until the dough comes together and even. chill for 30 minutes in refrigerator.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">preheat the oven to 160*C. take out dough and shaped pineapple jam from the fridge. shape the dough a pinch at a time, roll it into a ball and flatten it with hands, put the pineapple jam in the center of the flat round dough and cover the jam completely, place about 1 inch apart on cookie sheets. repeat this process until you left with no more jams and dough (you may have left over dough as your jam will run out first).</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">egg wash: beat all the ingredients together loosely. with small pastry brush, glaze it over the arranged cookies.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">bake the cookies for about 15-20 minutes or until the egg wash turns light golden brown. let cool completely on tray then remove.</span></li>
</ol>
</div>
<div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7361115221330976430.post-18004175762826965322014-04-30T09:16:00.000+07:002014-07-05T09:49:43.960+07:00Japanese Deco Roll Cake<div style="text-align: justify;">
well, aside from the cake i posted here, i have never really telling you what i've been busy doing lately in my life since i'm back to blogging so let me tell you now. i am currently prepping my thesis due in August whilst i'm planning on creating some business lines. i hope everything goes well and i wish all of you would wish me luck for those serious stuffs i'm doing. i really anticipate the outcome of those and hopefully i could tell all of you some great news soon!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaI2zKQhUg3u2o0-_BKGIvm5-eH9JIjNd5nWtOHROluXlLifBqEq7Klkt4aI8vN3Q8GuDEj6m4mKIG0IJopBTIKhaO3CLdVZhilTmb6yPT1hIK91YCa5XIhByky4a09DJDWC_oil32RyJV/s1600/IMG_20130116_151109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaI2zKQhUg3u2o0-_BKGIvm5-eH9JIjNd5nWtOHROluXlLifBqEq7Klkt4aI8vN3Q8GuDEj6m4mKIG0IJopBTIKhaO3CLdVZhilTmb6yPT1hIK91YCa5XIhByky4a09DJDWC_oil32RyJV/s1600/IMG_20130116_151109.jpg" height="640" width="640" /></a></div>
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i made this roll cake on KBB's challenge last year. i am completely in love with this cake, the texture and the lightness of it is just blowing me away. the making process couldn't be simpler and what i love the most is that you can add any of your favorite filling into this cake and decorate it any way you like, sky is clearly the limit.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGA1GlGx4uKTA7-Qvjd8uIQnGvb2M58lgWszu5kfmf6YM0N6ONmJVt7j_C3GMwonrdiM-O6Svv9Ojb1HOeMwJECdfybIFxBBSk2f9NplvgmC6brTSr2OisZg54Ct4fZo8nsoegiRz7Tcxn/s1600/IMG_20130116_151901.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGA1GlGx4uKTA7-Qvjd8uIQnGvb2M58lgWszu5kfmf6YM0N6ONmJVt7j_C3GMwonrdiM-O6Svv9Ojb1HOeMwJECdfybIFxBBSk2f9NplvgmC6brTSr2OisZg54Ct4fZo8nsoegiRz7Tcxn/s1600/IMG_20130116_151901.jpg" height="640" width="640" /></a></div>
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my friend yesterday told me that most of the places she went to eat now serving some kind of roll cake for dessert, the japanese roll cake. no wonder about it though as it has the cloud like texture and not overly sweet, the signature style of japanese dessert. everything is just cuter and lighter in japanese dessert recipes. oh, and by the way, this is probably everyone's favorite Junko roll cakes recipes.</div>
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<a name='more'></a><span style="font-family: Courier New, Courier, monospace;"><b>Junko Japanese Deco Roll Cake</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">Adapted from Junko Cookbook</span><br />
<span style="font-family: Courier New, Courier, monospace;">through <a href="http://klubberanibaking101.blogspot.com/2012/12/resep-kbb32-rolls-nice.html" target="_blank">KBB</a></span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">batter 1:</span><br />
<span style="font-family: Courier New, Courier, monospace;">4 egg yolks</span><br />
<span style="font-family: Courier New, Courier, monospace;">40 gr sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">40 ml vegetable oil</span><br />
<span style="font-family: Courier New, Courier, monospace;">60 ml water</span><br />
<span style="font-family: Courier New, Courier, monospace;">80 gr all purpose flour</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">batter 2 (decor paste):</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 egg whites</span><br />
<span style="font-family: Courier New, Courier, monospace;">15 gr sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">10 gr cornflour</span><br />
<span style="font-family: Courier New, Courier, monospace;">food coloring</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">batter 3:</span><br />
<span style="font-family: Courier New, Courier, monospace;">5 egg whites</span><br />
<span style="font-family: Courier New, Courier, monospace;">pinch of salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">50 gr sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp lemon juice / white vinegar</span><br />
<span style="font-family: Courier New, Courier, monospace;">15 gr cornflour</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">filling:</span><br />
<span style="font-family: Courier New, Courier, monospace;">150 ml whipping cream</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp vanilla extract</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 tbsp icing sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/4 tsp salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">sliced fruits or chocolate</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">directions:</span><br />
<br />
<ol>
<li><span style="font-family: Courier New, Courier, monospace;"><i>batter 1</i>: grease and line a 24x24 cm flat jelly roll pan with baking paper (you may want to draw some outline of your decor on the baking paper to make you easier piping the decor paste). using an electric mixer, beat egg yolks and sugar on medium high speed until pale and creamy. combine water and oil in a small bowl. add to beaten egg yolk mixture and whisk at low speed until just combine, sift in flour and whisk at low speed until smooth and evenly incorporated.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;"><i>decor paste</i>: in a clean bowl, whisk the egg whites until soft peaks form, gradually add sugar, whisk until stiff peaks. scoop out 5-6 tbsp of batter 1 into the meringue, divide and color as you may for your suitable decor. piped onto the outlined baking paper according to your drawing. freeze for about 20 minutes or until stiff. meanwhile preheat the oven to 170*C.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;"><i>batter 3</i>: beat egg whites, salt, sugar, and lemon juice until soft peaks forms. mix in cornflour. take out about 1/3 of batter 3 into the remaining batter 1. if you want to color the cake, add in food coloring into the batter at this time. fold with metal spoon few times to lighten the batter, fold in the rest of batter 3. fold lightly until just combined.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">take the pan out of the freezer, pour the combined batter into the pan and spread evenly taking care of not breaking the decor you have made.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">bake in preheated oven for 20-25 minutes. cool cake in the pan for 3 minutes and invert to wire rack. let cool completely before filling.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;"><i>filling</i>: combine cream, vanilla, sugar, and salt. beat until soft peaks form.</span></li>
<li><span style="background-color: white;"><span style="font-family: Courier New, Courier, monospace;">when the cake has cooled completely, position the cake so you have the non-decorated side at the top. spread filling evenly, then roll, using the baking paper as guide. cut and serve. i personally prefer serving it cold with ice cream.</span></span></li>
</ol>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7361115221330976430.post-45774647845824626102014-04-21T10:30:00.000+07:002014-07-05T08:31:05.487+07:00Hot Cross Nutella Filled Bao<div style="text-align: justify;">
it's Easter all over again. i never really bake a lot during easter unlike the super hectic Christmas, but i have been knowing the Hot Cross Buns for quite a while and i knew that it is supposed to be the type of special occasion food (what exactly the word for that? ceremonial?). Hot Cross Buns meant to be baked during easter because of what else other than the 'cross', oh well also long ago it is made without yeast to complete the tradition of advent fasting. knowing all those reasons and the festivities of the buns itself, i decided to make one this year.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEJB8zsH9eQyxzFm2xDpexUMKuS6tc158RkRxEjxXI2hM7ueIc7URQvxOr97sA6QJrgzUBLC00IrbVoxVIMP6w-fgs_f91QzfMWRkbJQP9ZrX7xVaXmQM65nUK1-7sa7ub8YzsXU7VpsLb/s1600/nutella+bao.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEJB8zsH9eQyxzFm2xDpexUMKuS6tc158RkRxEjxXI2hM7ueIc7URQvxOr97sA6QJrgzUBLC00IrbVoxVIMP6w-fgs_f91QzfMWRkbJQP9ZrX7xVaXmQM65nUK1-7sa7ub8YzsXU7VpsLb/s1600/nutella+bao.jpg" height="640" width="640" /></a></div>
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it is technically not the standard hot crossed buns, i had some special bao flour that was supposed to be used asap or else it will expire soon so i decided to use it for this hot cross 'bao'. i love making and eating bao, especially when it's still warm. i don't have any fancy filling to stuff the bao, so i used the already-so-fancy nutella spread and give some cocoa powder in the bao dough. i know i will never go wrong with nutella and chocolate.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKoD0KfTh6Ic2WnYxCEAWVN7obxWIIU1ncyPV2IiT_kmIfLhNe7JJleCsC6vzpnuyLl5vticD2GmsrVxTG0N4jG0PANwSv2j56ECIB80vhyphenhyphenuItL0bY7f6bg9FK07EpkVedlEnydEbrd1Ss/s1600/IMG_20140420_141647.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKoD0KfTh6Ic2WnYxCEAWVN7obxWIIU1ncyPV2IiT_kmIfLhNe7JJleCsC6vzpnuyLl5vticD2GmsrVxTG0N4jG0PANwSv2j56ECIB80vhyphenhyphenuItL0bY7f6bg9FK07EpkVedlEnydEbrd1Ss/s1600/IMG_20140420_141647.jpg" height="640" width="640" /></a></div>
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the bao is then steamed and not baked like the way a hot crossed bun should be, because duh it is a bao. just before i steamed them, i made the flour paste used on the traditional hot crossed buns, and piped it onto the risen bao. i love how it turns out!</div>
<br />
<a name='more'></a><span style="font-family: Courier New, Courier, monospace;"><b>Hot Cross Nutella Filled Bao</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">made 15 bao @ 30gr</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">250 gr special bao flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tbsp cocoa powder</span><br />
<span style="font-family: Courier New, Courier, monospace;">50 gr sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">1.5 tsp instant dry yeast</span><br />
<span style="font-family: Courier New, Courier, monospace;">125 ml tepid water</span><br />
<span style="font-family: Courier New, Courier, monospace;">25 gr butter, softened</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">75 gr nutella spread</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">flour paste</span><br />
<span style="font-family: Courier New, Courier, monospace;">25 gr flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 tbsp milk / water</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">directions:</span><br />
<br />
<ol>
<li><span style="font-family: Courier New, Courier, monospace;">combine all the dry ingredients in the mixing bowl. gradually add in water, knead until the dough comes together and forms a ball.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">just before the dough becomes smooth and elastic, mix in the softened butter. knead until the dough becomes very smooth and elastic.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">divide the dough into 15 pieces, round each of them with your hand until it forms smooth ball shape. let rise for about 5 minutes.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">flatten each dough and fill with 1 tsp of nutella spread each. sealed the dough and shape into a ball. place it on 5cm diameter bao paper, sealed side down. let rise for 40-60 minutes.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">meanwhile, preheat the steamer. make the flour paste: combine the flour and the milk/water until it forms a thick pipeable mixture. pipe a cross on each buns.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">arrange the bao in the steamer and steam for 20 minutes. best served warm.</span></li>
</ol>
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7361115221330976430.post-20928820537008673292014-04-12T11:29:00.000+07:002014-04-12T11:29:55.359+07:00Lapis Legit<div style="text-align: justify;">
Hello,</div>
<div style="text-align: justify;">
I have been going AWOL for too long since 2012. i am sorry. So many things have happened and maybe you are not that interested to know what it was all about. Because really it's not that interesting either. Lol. Anyway, who cares, i am here now, blogging again. Let's make this year counts. This post was meant to show you all one very sophisticated traditional indonesian cake. The oh-so-famous thousand layer cake or lapis legit. Some people make and eat this cake only on some special occasions, due to the labor and expensive ingredients if you made it yourself and if you buy it, the cost will be doubled or even tripled.</div>
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<a href="http://1.bp.blogspot.com/-67bPD5hiiDQ/U0i8ZniSTGI/AAAAAAAABXg/wlhYdSF2ngA/s1600/2014-03-27-17-08-23_deco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-67bPD5hiiDQ/U0i8ZniSTGI/AAAAAAAABXg/wlhYdSF2ngA/s1600/2014-03-27-17-08-23_deco.jpg" height="640" width="640" /></a></div>
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This was actually KBB challenge for last month, making lapis legit. I have tried to make them several times last year and none of them succeed. Just when KBB challenged me to, it came to a success. I am that type of girl who can easily be excited just because of small things, such as this successful lapis legit i made. I don't care if it's still not that perfect, i love it, at least it is cakey and it is still taste really good just like store-bought lapis legit and it is actually a huge progress from the last lapis legit i was trying to make. It's pretty dense, almost layered perfectly, a little too sweet, and quite less spekkoek scent.. or i can say, some moments later i feel a little hatred to the cake i made. It has to be perfect! So the next morning i made it again just to make everything better and lovelier, and BAM! I failed again, it was worse than what i have made.. thankfully i still have some picture of the almost perfect cake, and i have learned some tips and tricks about how to make it to perfection. I am just not that eager to try it now since i still have so many leftover egg whites in my fridge. But i will revisit this cake again real soon.</div>
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** I cut the recipe down to quarter, because i feel this is still some kind of trial and error things, i should not take the risk of throwing away 30 egg yolks. so i made this with 7 egg yolks only, bake it in 12cm round cake pan so the layer will still end up quite much. you could email me for the actual recipe (translated to english) or just visit <a href="http://klubberanibaking101.blogspot.com/2014/03/kbb-39-made-in-indonesia-lapis-legit.html" target="_blank">KBB's Blog</a> (in indonesian).<br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Lapis Legit</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">modified from Primarasa</span><br />
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<span style="font-family: Courier New, Courier, monospace;">50gr butter</span><br />
<span style="font-family: Courier New, Courier, monospace;">50gr margarine</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 tbsp sweetened condensed milk</span><br />
<span style="font-family: Courier New, Courier, monospace;">7 egg yolks</span><br />
<span style="font-family: Courier New, Courier, monospace;">50gr caster sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/4 tsp vanilla extract</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tbsp low protein flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp cornflour</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp spekkoek powder</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Directions:</span><br />
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<ol>
<li><span style="font-family: Courier New, Courier, monospace;">Prepare 12cm round pan, 5-7cm deep. Line with greaseproof paper.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Cream butter, margarine, and condensed milk until very light and fluffy and tripled in volume. set aside in a cool dry place.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Beat egg yolks and sugar until stiff and very light and stable in volume with electric mixer. it will take about 10-15 minutes.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">fold in the butter mixture gradually in 3 parts. fold carefully just until evenly incorporated. your batter should not curdled and separated. fold in flour.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">weigh the batter 25gr per layer, bake the first layer with 180*C until golden brown. turn off the heat, change the setting to broil or grill. add another layer, bake each layer with grill setting until golden brown on the surface, then add and bake another layer with the same settings until you ran out of batter.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">when all the layers has been poured, change the oven setting to bake and bake for another 5-10 minutes until the cake is completely baked and until a skewer inserted into the center of the cake comes out clean. </span></li>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7361115221330976430.post-47146859454581100512012-10-22T19:55:00.000+07:002012-10-22T19:55:33.744+07:00strawberry frozen yogurt<div style="text-align: justify;">
i got another treat for ya! not for some of you on the northern side of the world though, it's more for us in the tropical or summery areas. i have frozen yogurt here! with my favorite fruit, strawberry. if i take a look to these last few posts of mine in the blog, i have been making things with fruits lately.. or not? however, i am craving for cheesecake right now..</div>
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<a href="http://1.bp.blogspot.com/-FZ9r-OxZ7-M/UIVBbuS1HlI/AAAAAAAABT0/ej6q6CyKW3s/s1600/photo3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-FZ9r-OxZ7-M/UIVBbuS1HlI/AAAAAAAABT0/ej6q6CyKW3s/s640/photo3.jpeg" width="640" /></a></div>
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this month has been a wonderful month for me in the kitchen. it opens with two special birthdays which i got the chances to make birthday cakes for both of it and it turns out great. not to mention just yesterday i've managed to make a very freakin awesome Rilakkuma cupcakes for my friend's girlfriend. not to mention last wednesday i also made a batch of super giga delicious savory puff pastry tart, which result in me being praised by my bf's mom. say October is my lucky month! and to top it off, i am planning on making some halloween treats! i never made any before, so i guess it's time for me to start, don't you think?!</div>
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<a href="http://3.bp.blogspot.com/-IvKWn6wRWzM/UIVBXuAhrXI/AAAAAAAABTs/rjymIM9JB-o/s1600/photo2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-IvKWn6wRWzM/UIVBXuAhrXI/AAAAAAAABTs/rjymIM9JB-o/s640/photo2.jpeg" width="640" /></a></div>
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anyhow, back to this frozen yoghurt. this one is a recipe from David Lebovitz ice cream cookbook. it is still so far my favorite ice cream cookbook in the house. this fro-yo is tangy enough to brighten your day and refresh one dull day. as what he's said there '... this vibrantly colored frozen yogurt provides the biggest blast of strawberry flavor imaginable', i couldn't be more agree with his words.</div>
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<a href="http://2.bp.blogspot.com/-L_rUZiw8hp4/UIVBNtorGFI/AAAAAAAABTk/W1gvUGu4DBM/s1600/photo1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-L_rUZiw8hp4/UIVBNtorGFI/AAAAAAAABTk/W1gvUGu4DBM/s640/photo1.jpeg" width="640" /></a></div>
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<a name='more'></a><span style="color: #0b5394; font-family: Courier New, Courier, monospace;"><b>Strawberry Frozen Yogurt</b></span></div>
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<span style="color: #0b5394; font-family: Courier New, Courier, monospace;">from The Perfect Scoop by David Lebovitz</span></div>
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<span style="color: #0b5394; font-family: Courier New, Courier, monospace;">makes about 1 quart</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 (450gr) pound fresh strawberries, rinsed and hulled</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2/3 cup (130gr) sugar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 tsp vodka or kirsch (optional)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 cup (240gr) plain whole-milk yogurt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tsp freshly squeezed lemon juice</span></div>
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<span style="font-family: Courier New, Courier, monospace;">directions:</span></div>
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<li><span style="font-family: Courier New, Courier, monospace;">slice the strawberries into small pieces. toss in a bowl with the sugar and vodka or kirsch, if using, stirring until the sugar begins to dissolve. cover and let stand at room temperature for 1 hour, stirring every so often.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">puree the strawberries and their liquid with the yogurt and lemon juice in a blender or food processor until smooth. if you wish, press the mixture through a mesh strainer to remove any seeds.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">refrigerate for 1 hour (me: overnight), then freeze in your ice cream maker according to the manufacturer's instructions.</span></li>
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so, that's all for today! now i am confuse what to brag on the next post, lol.</div>
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thanks for reading everyone!</div>
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have a nice day.. :D</div>
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Much Love,</div>
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Monica Adriana</div>
Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-7361115221330976430.post-52006944997613199852012-10-08T11:09:00.000+07:002014-07-07T16:49:19.576+07:00coconut milk pannacotta with mango jelly<div class="separator" style="clear: both; text-align: justify;">
hey there! i made coconut milk pannacotta with mango jelly last week. it turns out great, i love it. the tropical combo between coconut milk and mango never fail to freshen up the day. i have tons of things i wanted to make now but i just still couldn't find the right time to actually make it. i hope this week i could make at least two of them.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLCC3m6BQtiLfS3IsXPirqUdX2sPR4927UC4oOtYB4K8G-yUCcde4ezSer79I1jMb_nYiXbryMpaRW5j8YuFEx_NmWD-l6jh0eFJibPDnFNczoTfpXsRGEP-om8H1xIq9GgQvDcF_Umhv_/s1600/cocomilk+pannacotta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLCC3m6BQtiLfS3IsXPirqUdX2sPR4927UC4oOtYB4K8G-yUCcde4ezSer79I1jMb_nYiXbryMpaRW5j8YuFEx_NmWD-l6jh0eFJibPDnFNczoTfpXsRGEP-om8H1xIq9GgQvDcF_Umhv_/s1600/cocomilk+pannacotta.jpg" height="640" width="424" /></a></div>
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wow, turns out i'm so happy to see these photos of the pannacotta, the colors are so cheerful and brighten up my day. this is very good because i wasn't feeling that shiny today, i don't know why, but maybe i'm just a little exhausted over yesterday's work out. i'm starting a healthy life by this month, which means i'll be doing some sports and work my body. hopefully i could be very consistent about it. because i couldn't just stay in the kitchen baking and making a lot of sweets, eating it, and not having any sports. it's like drowning my self into the sea of diabetes. lol. so this is also a precaution and message for all of you my favorite readers, who have a very sweet tooth like me yet doesn't like doing sports, we really should do some exercise for our body! for the sake of our health.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Azqr0_EowQiG6pRxgDYQZzOIlkGa21RhMSxmoKubKAcTRt2-TNdQQROKaNmAj55j1ESkOrmrxb2adQdPf0aez8FQoASeM7BWWpfMVn3FKuIIrQTz9iy3nXJw8LRuz0v0WQIlYqtA5Mq9/s1600/cocomilk+pannacotta3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Azqr0_EowQiG6pRxgDYQZzOIlkGa21RhMSxmoKubKAcTRt2-TNdQQROKaNmAj55j1ESkOrmrxb2adQdPf0aez8FQoASeM7BWWpfMVn3FKuIIrQTz9iy3nXJw8LRuz0v0WQIlYqtA5Mq9/s1600/cocomilk+pannacotta3.jpg" height="640" width="424" /></a></div>
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well, now let's talk about the pannacotta.. pannacotta has becoming so famous lately. it's like everywhere i go to cafe or patisserie they must have some variations of pannacotta. the amount of people entering my blog with keywords 'pannacotta' is also seriously so much. i couldn't blame anyone for this, since pannacotta is like the best dessert in my world. i've made <a href="http://maribermaindidapur.blogspot.com/2010/12/raspberry-panna-cotta.html" target="_blank">the original one,</a> then <a href="http://maribermaindidapur.blogspot.com/2011/02/vanilla-yoghurt-pannacotta-with-orange.html" target="_blank">the yoghurt one</a>, and this is the coconut milk version. i wonder what will i modify again next. any idea? i want to make the matcha version of this. still don't know when though. lol. so anyway, for you pannacotta lovers, savor this!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBhxWkcCvFCSU2qN1DBXAg0tkG7TWtPidHSg2bykw7Qc3ddqMoz6bQUsIukCWTmM0q_-6AR3bwh_f38VSKNnzTo6RDChCmSrQb69AWYnluWDuGlA5wItLcYpNTHbo5YtNMGeg-zduhBvGa/s1600/cocomilk+pannacotta2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBhxWkcCvFCSU2qN1DBXAg0tkG7TWtPidHSg2bykw7Qc3ddqMoz6bQUsIukCWTmM0q_-6AR3bwh_f38VSKNnzTo6RDChCmSrQb69AWYnluWDuGlA5wItLcYpNTHbo5YtNMGeg-zduhBvGa/s1600/cocomilk+pannacotta2.jpg" height="640" width="424" /></a></div>
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<span style="color: #0b5394; font-family: Courier New, Courier, monospace;"><b>Coconut Milk Pannacotta with Mango Jelly</b></span></div>
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<span style="color: #0b5394; font-family: Courier New, Courier, monospace;">serves approx. 8 glasses</span></div>
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<span style="font-family: Courier New, Courier, monospace;">500 ml coconut milk</span></div>
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<span style="font-family: Courier New, Courier, monospace;">300 ml heavy cream</span></div>
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<span style="font-family: Courier New, Courier, monospace;">225 gr sugar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 tsp vanilla extract</span></div>
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<span style="font-family: Courier New, Courier, monospace;">pinch of salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4 sheets gelatine leaves, soaked in cold water</span></div>
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<span style="font-family: Courier New, Courier, monospace;">250 gr mangoes, pureed</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 tbsp sugar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tbsp lemon juice</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 sheets gelatine leaves, soaked in cold water</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tbsp white rum (light rum)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">directions:</span></div>
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<ol>
<li><span style="font-family: Courier New, Courier, monospace;">heat together coconut milk, cream, sugar, salt, and vanilla extract until just almost boiling. stir frequently. remove from heat. squeeze the soaked gelatine leaves to remove any excess water. add the gelatine into the hot coconut milk mixture. stir until gelatine dissolves.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">pour the coconut milk mixture into the prepared glass with the same amount (about 100ml each). chill in the refrigerator for 1-2 hours or in the freezer for 15-20 minutes.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">prepare the mango jelly: put the mango puree in a large bowl, set aside.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">heat lemon juice and sugar until the sugar dissolves, just hot but not boiling. squeeze the soaked gelatine to remove any excess water, add it into the lemon juice and sugar. stir until dissolve.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">add the gelatine mixture while still warm into the mango puree. stir until evenly incorporated. add the light rum into the puree.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">take out the coconut milk pannacotta from the chiller, pour the mango mixture on top of it. divide evenly each glass.</span></li>
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so, that's all for today i guess! i hope you enjoy this!</div>
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THANKS FOR READING! :D</div>
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<div style="text-align: right;">
Much Love,</div>
<div style="text-align: right;">
Monica Adriana</div>
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7361115221330976430.post-53665130794288368202012-09-23T22:07:00.000+07:002014-07-04T12:27:01.666+07:00traditional indonesian cheesecake<div class="separator" style="clear: both; text-align: justify;">
what so hard about leaving your holiday is adjusting your usually laid-back day back into rush-rush day. that's what has been happening to my self this week. school has started and my dearly beloved best friend has gone back to seattle. holiday is officially over. but the great thing is my favorite tv shows are coming back in its new season because summer break is over *big grin*. anyhow, last wednesday managed my self to bake a cake to remind me that even though i have started my busy routine again, i will always have time for doing things i love.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP7gvicP7N3BdPewVsk56FVRx1NpxK7bX4EgEMjJEpK-quD5NNfLQeSukbli7opLJTKrG8du4tP1-o_MdQm6baI19w803D_7FD_SLQIKrkiuF-ST8hOQwD33tmWoGmSRmSQ9JcgqM9wTuG/s1600/bolukeju.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP7gvicP7N3BdPewVsk56FVRx1NpxK7bX4EgEMjJEpK-quD5NNfLQeSukbli7opLJTKrG8du4tP1-o_MdQm6baI19w803D_7FD_SLQIKrkiuF-ST8hOQwD33tmWoGmSRmSQ9JcgqM9wTuG/s1600/bolukeju.jpg" height="640" width="424" /></a></div>
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this cake is the traditional Indonesian cheesecake. i have been wanting to make this cake from months ago and i kept skipping it with another baked goods. thankfully this time, a friend kindly requested me to make this tasty and moist cake. this cheesecake is different from the western cheesecakes. it is basically a super rich and moist sponge cake covered with buttercream and grated cheddar cheese. it may sound funny to eat a sweet cake with salt cheddar cheese. you know what, that's the thing that make this cheesecake so rich and tasty. the saltiness from the cheddar cheese elevates the sweetness and the richness from the sponge cake and they will melt in your mouth playfully. i love this classic cake so much.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8H06mNvlyyTmTU5LIuC7xArFe6pEMWb8VcVBfD2DFCe521Tz3G_ijMaqLKP3nQu8fBbu7cMx6IuDTETqaek-0b5778UxaaRrQlfVvbehKvQn5QwOxMTV_LKBJcC2gVkNnoulrIUnRow7/s1600/bolukeju3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8H06mNvlyyTmTU5LIuC7xArFe6pEMWb8VcVBfD2DFCe521Tz3G_ijMaqLKP3nQu8fBbu7cMx6IuDTETqaek-0b5778UxaaRrQlfVvbehKvQn5QwOxMTV_LKBJcC2gVkNnoulrIUnRow7/s1600/bolukeju3.jpg" height="640" width="424" /></a></div>
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however, there's one little thing i regret when i made this cheesecake. look at my sponge! it doesn't look very decent right?! first of all, i think i might set the oven temperature a little too high on the beginning and my cake browned too quickly. i quickly lowered the temperature and suddenly my (used to be) super high cake sinked slowly.. but fortunately it didn't really ruined but it should actually rise a little higher than this picture below. there will definitely be a next time for me to make this again, perfectly. high and not that brown. so, for anyone of you and especially for my friend, Rini, who has been waiting for the recipe, here's the recipe.... :D</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9oo3fDI8S-AGSdq4RIgzlbQPbo1C-NNQ9883sMX-oywNy8iOxE0O-gGHbRK1H3QDQ7_oHw-nEQiQy9HmcxKlNzxK_Jfi7Cgu0UoW2nMCA8OantwPyFMwu6Pe1kWpzfuOui1QOCkEeXSY/s1600/bolukeju4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9oo3fDI8S-AGSdq4RIgzlbQPbo1C-NNQ9883sMX-oywNy8iOxE0O-gGHbRK1H3QDQ7_oHw-nEQiQy9HmcxKlNzxK_Jfi7Cgu0UoW2nMCA8OantwPyFMwu6Pe1kWpzfuOui1QOCkEeXSY/s1600/bolukeju4.jpg" height="424" width="640" /></a></div>
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<span style="color: #0b5394; font-family: Courier New, Courier, monospace;"><b>Traditional Indonesian Cheesecake (Bolu Keju)</b></span><br />
<span style="color: #0b5394; font-family: Courier New, Courier, monospace;">adapted from Indonesia Patiserrie School</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">4 egg yolks</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 eggs</span><br />
<span style="font-family: Courier New, Courier, monospace;">50gr sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">30gr cake flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp (5gr) milk powder</span><br />
<span style="font-family: Courier New, Courier, monospace;">10gr cornflour</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/8 tsp baking powder</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 tsp vanilla extract</span><br />
<span style="font-family: Courier New, Courier, monospace;">pinch of salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">50gr unsalted butter, melted</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 tsp sweeetened condensed milk</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<i><span style="color: #3d85c6; font-family: Courier New, Courier, monospace;">buttercream:</span></i><br />
<span style="font-family: Courier New, Courier, monospace;">50gr unsalted butter</span><br />
<span style="font-family: Courier New, Courier, monospace;">25gr margarine</span><br />
<span style="font-family: Courier New, Courier, monospace;">25gr icing sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp rum</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 tsp vanilla extract</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">200gr grated cheddar cheese</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">directions:</span><br />
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<ol>
<li><span style="font-family: Courier New, Courier, monospace;">line two 15cm cake pan with approximately 7 cm depth with baking paper, do not grease. preheat the oven to 170 degree C. </span></li>
<li><span style="font-family: Courier New, Courier, monospace;">melt butter with sweetened condensed milk and vanilla extract. stir evenly, let cool and set aside. meanwhile, sift all the dry ingredients except sugar in a small bowl, set aside.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">beat all the eggs and yolks together using electric mixer in a large mixing bowl, gradually add sugar until tripled in volume. continue beating until the mixture become very pale and thick.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">gradually add sifted dry ingredients into the egg mixture, fold carefully by each addition. add melted butter into the batter, fold carefully with spatula just until incorporated.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">bake in the preheated oven for 30-45 minutes or until toothpick inserted in the center of the cake comes out clean. remove from heat and let cool on wire rack.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">buttercream: beat butter and margarine using electric hand mixer until very pale in color. gradually add the icing sugar, beat until reach the right consistency. add in rum and vanilla extract.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">assembling: when the cake has cooled down, cut the cake in half. sandwich the cake with buttercream frosting and a little of the grated cheddar cheese. cover the cake with buttercream and coat thickly with grated cheddar cheese on every side.</span></li>
</ol>
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so i guess, that's all for today everybody! i hope you really enjoy the recipe!</div>
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thanks for reading!</div>
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HAPPY BAKING :)</div>
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<br /></div>
<div style="text-align: right;">
Much Love,</div>
<div style="text-align: right;">
Monica Adriana</div>
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<br />Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-7361115221330976430.post-80825319355202705032012-08-27T22:21:00.003+07:002012-08-27T22:22:10.399+07:00durian pancake and a little reunionhello my dear readers, i'm so thankful for not forgetting today's post. i almost missed it. i spent too much of my time playing with my friend who's back in town again. she's completely insane and she's the one who shares almost all the same thoughts with me. well we have another best friend who knows us too well but she's a little wiser and not as crazy as we are. she brings balance to our friendship.<br />
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<a href="https://lh3.googleusercontent.com/-MbLVm3sYKxY/UDuNXfeykbI/AAAAAAAABPE/6yzTFfg9TA0/s640/blogger-image--815114745.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-MbLVm3sYKxY/UDuNXfeykbI/AAAAAAAABPE/6yzTFfg9TA0/s640/blogger-image--815114745.jpg" /></a></div>
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unfortunately, both of them don't eat durian, so none of them taste this durian pancake. but my mom is a durian fan and she enjoys this pancake. too bad i didn't really give it some justice because i made the crepes slightly thicker. my bad. the next time i make it, i hope i could make it thinner and more beautiful.<br />
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<a href="https://lh5.googleusercontent.com/-lHBF5ZHp6-k/UDuNaJztg7I/AAAAAAAABPQ/9wMaU_wOoEU/s640/blogger-image-1755112944.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-lHBF5ZHp6-k/UDuNaJztg7I/AAAAAAAABPQ/9wMaU_wOoEU/s640/blogger-image-1755112944.jpg" /></a></div>
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I got the recipe from <a href="http://indonesiaeats.com/" target="_blank">Mbak Pepy on Indonesia Eats</a>. If you love Indonesian food, you must love her food blog right away. Anyhow, back to me and my friends, it's nice to know that we are all completing each other with laughter and advices, hopefully til later even after we have had kids and family. I'm so happy and thrilled to be able to hang out again together at the same time in the same place with them. That's us below! And for those of you who are craving for this durian pancake, i have reposted the recipe from Indonesia Eats below.. :)</div>
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<a href="https://lh4.googleusercontent.com/-H1DNmqFXZ6E/UDuNVsWWvOI/AAAAAAAABPA/nhZKqbrtUAY/s640/blogger-image--1292271013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-H1DNmqFXZ6E/UDuNVsWWvOI/AAAAAAAABPA/nhZKqbrtUAY/s640/blogger-image--1292271013.jpg" /></a></div>
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<span style="color: #0b5394; font-family: Courier New, Courier, monospace;"><b>Durian Pancake</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">from Indonesia Eats</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pancake Batter:</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">250 grams (8.8 oz) unbleach all purpose flour<br />3 eggs<br />750 millliliter (2 cups) medium thick coconut milk<br />2 pandan leaves, chopped<br />½ teaspoon seasalt<br />couple pinches of stale turmeric powder<br />cooking oil or melted butter</span></div>
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</div>
<div>
<span style="font-family: Courier New, Courier, monospace;">Durian Pancake Filling</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">3 frozen seedless durian, thawed</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">250 milliliter (1 cup) 33% whip cream (heavy cream)</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">1 tablespoon icing sugar (confectioners’ sugar)</span></div>
<div>
</div>
<div>
<span style="font-family: Courier New, Courier, monospace;">directions:</span></div>
<div>
<ol>
<li><span style="font-family: Courier New, Courier, monospace;">In a medium saucepan, simmer coconut milk, stale turmeric powder, pandan leaves and seasalt until the coconut reach 500-milliliter (2-cups) in volume. Set aside to cool down.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Meanwhile, you can make the whipped cream. In a large bowl, whip 250 milliliter (1-cup) cream until stiff peaks are just about to form. Beat sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Cover the bowl with plastic wrap and set aside in the fridge until your mixture coconut milk is cool down</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">In another bowl, mash your durian, cover with a plastic wrap and keep it in the fridge until your mixture coconut milk is ready.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">When your coconut milk has reached a room temperature, transfer to a large bowl. Then, mix flour and eggs well. Stir in and mix by adding a small amount of mixture coconut milk a time until all is combined</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Heat a 20-centimeter (8-inches) crêpe pan or skillet over medium heat. For each pancake, brush pan with some of the cooking oil or melted butter. Pour scant 50 milliliter (1/4-cup) batter into centre of pan, swirling to coat; cook, turning once, until golden, 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 24 hours or freeze in airtight container for up to 1 month.)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Take a piece of pancake sheet. Place mashed durian and top with whipped cream on the centre. Then, fold like an envelope. Re-do this step until all filling and pancake sheet are used up. Place them in the fridge; it’s best to enjoy when it’s chilled.</span></li>
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so, i guess that's all for today..</div>
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thank you for reading and i hope you enjoy it!</div>
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have a nice day!</div>
<div>
<br /></div>
<div style="text-align: right;">
Much Love,</div>
<div style="text-align: right;">
Monica Adriana</div>
</div>
Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-7361115221330976430.post-78716675355275169422012-08-20T22:03:00.003+07:002014-07-07T16:51:44.035+07:00Happy Eid Mubarak with strawberry thumbprint cookies<div style="text-align: justify;">
hello everyone! first of all i would like to say Happy Eid Mubarak for all of my friends who celebrate this big day. :) well, we are in quite a long holiday because of Eid Mubarak here in Indonesia. Eid Mubarak is celebrated greatly here. we usually celebrate it with some cookies and rice patties with opor ayam, even if we don't celebrate Eid Mubarak, we would still crave for those rice patties. hahaha. but i could just present you this strawberry jam thumbprint cookies.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLFioTHOr6IZP__t_hPM8ef4r_LdoCIsimwhrk2BuHQoMDNaxiCPeIgdA6Khg6Y-xzzj2TOdvHRJo8_VO71SKv0xjOcwcoX2Zkr0HKc4Sz99rTGHXJdvf9IQ8_E4C2_unqiansCaw77JM3/s1600/thumbprint+cookies1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLFioTHOr6IZP__t_hPM8ef4r_LdoCIsimwhrk2BuHQoMDNaxiCPeIgdA6Khg6Y-xzzj2TOdvHRJo8_VO71SKv0xjOcwcoX2Zkr0HKc4Sz99rTGHXJdvf9IQ8_E4C2_unqiansCaw77JM3/s1600/thumbprint+cookies1.jpg" height="640" width="424" /></a></div>
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this strawberry thumbprint cookies was actually my modification of ananas tart or nastar. i was too lazy to make the pineapple jam by myself, so i tweaked it by using store-bought strawberry jam since i still have 2 jars of strawberry jam in my fridge. it really is a lot simpler to make it like this than make it with the pineapple version and let's be honest it really looks more beautiful right?! like a jewel, like ruby pendant. my mom said, it would be nicer if the dough was rolled in something crunchy like cornflakes or crushed nuts. i couldn't be more agree or at least i should give it some egg wash. we shall try it next time!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAa93MxBYnDShPLnqwFrAesguiuJwwqWz6sEt64zeidCciiLM8hAddZUT9fiHTTJAI5LMvx4s0Vfkcq1TeyfDXC5RwImoNw-pEjVRX9-7KP6bixScplfq_6PBXXkSXhSGMEIBBeJeVi_AR/s1600/thumbprint+cookies3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAa93MxBYnDShPLnqwFrAesguiuJwwqWz6sEt64zeidCciiLM8hAddZUT9fiHTTJAI5LMvx4s0Vfkcq1TeyfDXC5RwImoNw-pEjVRX9-7KP6bixScplfq_6PBXXkSXhSGMEIBBeJeVi_AR/s1600/thumbprint+cookies3.jpg" height="640" width="424" /></a></div>
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aside from this cookies, i was sooo happy to announce that my silliest high school best friend will be arriving in the city tomorrow! she's studying in Seattle and hasn't been going home for 2 years, so to see her again tomorrow will be terrific. i am so crazily excited! hahaha. i have planned to make her this and that but let's see what comes next. i bet she wants to go outside having some fun in fancy restaurant. but i will still make something for her :D okayy, now for you who has been waiting for the recipe of this thumbprint cookies, check it out!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVRF7L9W__PoZDlf3sa27KBWDG5gjEf5ECyEL3eZ5XMefK65eTzvviA30lWP2hnEEEXF7HDkeijv5tX2qDFxGh23zFzNCYc44ZvycfWfumHypXzUw-QW0QEz1wQYJUB1wkVkQnXj9NQxcW/s1600/thumbprint+cookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVRF7L9W__PoZDlf3sa27KBWDG5gjEf5ECyEL3eZ5XMefK65eTzvviA30lWP2hnEEEXF7HDkeijv5tX2qDFxGh23zFzNCYc44ZvycfWfumHypXzUw-QW0QEz1wQYJUB1wkVkQnXj9NQxcW/s1600/thumbprint+cookies2.jpg" height="640" width="424" /></a></div>
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<a name='more'></a><b><span style="color: #073763; font-family: Courier New, Courier, monospace;">Strawberry Thumbprint Cookies</span></b><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">125 gr butter</span><br />
<span style="font-family: Courier New, Courier, monospace;">25 gr icing sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">pinch of salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 egg yolk</span><br />
<span style="font-family: Courier New, Courier, monospace;">150 gr all purpose flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">50 gr cornflour</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">strawberry jam</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">directions:</span><br />
<br />
<ol>
<li><span style="font-family: Courier New, Courier, monospace;">preheat oven to 160 degree C. line baking sheets with parchment paper.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">cream butter and salt until a little pale, gradually add icing sugar. beat until light color and all the sugar has been evenly incorporated. add the egg yolk.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">sift flour and cornflour into the butter mixture. knead lightly until the dough comes together.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">add about 1 tsp of the dough and shape the dough into a ball. (you may roll the dough-ball in crushed nuts on this step). repeat until all the dough has been used.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">arrange all the balls on a baking sheets, press each ball with your thumb until it makes a well that won't leak.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">spoon strawberry jam into piping bag, pipe the jam into the well that you've made. bake at preheated oven for about 10-15 minutes or until golden brown on the edge.</span></li>
</ol>
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that's all for today guys!</div>
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thanks for reading!</div>
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HAPPY EID MUBARAK :)</div>
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<br /></div>
<div style="text-align: right;">
Much Love,</div>
<div style="text-align: right;">
Monica Adriana</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7361115221330976430.post-80598729056286988202012-08-13T15:38:00.002+07:002014-07-07T17:13:18.824+07:00strawberry and white chocolate mousse<div style="text-align: justify;">
hello everyone, i just looked at my blog's overviews and feel sad with the ongoing stats this week. hahaha. seems like i haven't been putting much attention and effort to this blog and its surroundings. but i'm here today, posting one lovely dessert i've made. it wasn't actually meant to be this thing. i got the original recipe from my favorite chocolate cookbook. it was at first written as white chocolate mousse. but the picture is so lovely because the clear white chocolate mousse was dotted with the red from raspberries, whole raspberry. then my mind went a little playful by thinking of making all of them turn pink. you may see the original picture from the book <a href="http://instagr.am/p/NIM0myi3q6/" target="_blank">here</a>, with my hands there, thinking of making some twist.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4R3-f8BNceJk9AO8rSaNe-LzmWmRKo_HZ5NvRzaBtW3hirSNqx1cCSOKhhOMkVkHjzwB6BROjEQ_EiXPKsZODIZ325-4SBNSFCMr65eJDhIT58Loh6Qw5j7CsNIPEtJ5m9xcp5zhtH9Xs/s1600/tobelimousse3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4R3-f8BNceJk9AO8rSaNe-LzmWmRKo_HZ5NvRzaBtW3hirSNqx1cCSOKhhOMkVkHjzwB6BROjEQ_EiXPKsZODIZ325-4SBNSFCMr65eJDhIT58Loh6Qw5j7CsNIPEtJ5m9xcp5zhtH9Xs/s1600/tobelimousse3.jpg" height="640" width="414" /></a></div>
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what i did to this white chocolate mousse is simple. in order to make it pink, i make strawberry sauce and just combined it with the chocolate mousse. tastewise, it tastes strawberry-ish, not completely strawberry. i think the flavor of the white chocolate still overpowers everything, yet it's quite scary to put more strawberry juice into it because i'm afraid too much juice wouldn't make the mousse set. however, this strawberry chocolate mousse still looks cute in my eyes, with those pink color and strawberry garnish. strawberry is just my favorite fruit. don't you think they're pretty as well?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjuR7OCIh4PEzz58Hmw3SJ8yVIyjNkRgofYFh8mGXUgl2r_CsXggNkFa7iwTs7fvqLEcOV4YHjZMHMAvYRJEAXfba4FDd2Su0mecFfxnbsp-sBzpGznpoiBy83CF5EVWZGDU0Cc5aolOye/s1600/tobelimousse2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjuR7OCIh4PEzz58Hmw3SJ8yVIyjNkRgofYFh8mGXUgl2r_CsXggNkFa7iwTs7fvqLEcOV4YHjZMHMAvYRJEAXfba4FDd2Su0mecFfxnbsp-sBzpGznpoiBy83CF5EVWZGDU0Cc5aolOye/s1600/tobelimousse2.jpg" height="640" width="424" /></a></div>
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well, this dessert is still refreshing and almost perfect to be eaten in a hot summer day, though some other twist might make it more delicious. next time i make it, i want to divide the mousse in layers, like one layer of white chocolate mousse then topped with strawberry mousse then topped with chocolate mousse and so on. also i think, making it with yellow-colored fruit such as mangoes or oranges might be yummy too. the color would be so summery. can't wait to make something yellow. anyhow, for you who curious with this dessert and its recipe, check the recipe and see if you can come up with another better twist! :D<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoLLCcn9gI8vnZQAYrv-TY4k-2tMStqaliygV18AQtNkhUWoH6UEFAbAEFj1uelkItPrZfNGIaiuiL-_41ftkmLicF6bpPrJIS1R_teRoIMyfjsOUV1ZFCrC6oXhmPhS9Q-B3yM-gjmKM8/s1600/tobelimousse1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoLLCcn9gI8vnZQAYrv-TY4k-2tMStqaliygV18AQtNkhUWoH6UEFAbAEFj1uelkItPrZfNGIaiuiL-_41ftkmLicF6bpPrJIS1R_teRoIMyfjsOUV1ZFCrC6oXhmPhS9Q-B3yM-gjmKM8/s1600/tobelimousse1.jpg" height="640" width="424" /></a></div>
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<a name='more'></a><span style="color: #0b5394; font-family: Courier New, Courier, monospace;"><b>Strawberry and White Chocolate Mousse</b></span><br />
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<span style="color: #0b5394; font-family: Courier New, Courier, monospace;">modified from The Big Book of Chocolate by Jennifer Donovan</span></div>
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<span style="color: #0b5394; font-family: Courier New, Courier, monospace;">serves approx 5 small glasses</span></div>
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<span style="font-family: Courier New, Courier, monospace;">150 gr strawberries, hulled and quartered</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tbsp freshly squeezed lemon juice</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tbsp sugar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">150 ml milk</span></div>
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<span style="font-family: Courier New, Courier, monospace;">200 gr white chocolate, broken into pieces</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tsp vanilla essence</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 sheets leaf gelatine</span></div>
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<span style="font-family: Courier New, Courier, monospace;">200 ml double-cream, whipped to soft peaks</span></div>
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<span style="font-family: Courier New, Courier, monospace;">directions:</span></div>
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<li><span style="font-family: Courier New, Courier, monospace;">cook strawberries with lemon juice and sugar in small saucepan until strawberries are just soften and becoming fragrant. let cool until room temperature, set aside.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">in another small saucepan, heat the milk, white chocolate, and vanilla essence over a low heat until the chocolate has just melted. stirring frequently with a wooden spoon. combine with the strawberry sauce.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">in a small bowl, soak the gelatine in cold water until soft. remove the gelatine from the bowl and squeeze out any excess water, then stir the gelatine into the warm chocolate milk mixture until dissolved. pour into a clean bowl, and set aside until <i>cool</i> and beginning to thicken. fold the whipped cream into the chocolate mixture using a metal spoon, then spoon the resulting mousse in the small glasses. refrigerate for 3 hours or overnight.</span></li>
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<span style="color: #0b5394;">what happened in my kitchen?</span></div>
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<li>be very careful not to overheat the chocolate and milk mixture. remove it quickly just until it has just melted. boiling the milk separately then pour it into the chocolate pieces might as well do the trick and safer not to let the chocolate separated from the milk.</li>
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that's all for today, guys!</div>
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thanks for reading, have a nice day and enjoy!</div>
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see you soon..<br />
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<a href="http://premeditatedleftovers.com/hearthnsoul150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://premeditatedleftovers.com/hearthnsoul150.jpg" /></a></div>
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Much Love,</div>
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Monica Adriana</div>
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<br />Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-7361115221330976430.post-6335335093367162902012-08-09T17:02:00.000+07:002012-08-13T15:39:01.832+07:00June - July 2012 IFP Round Up<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmGNwoN7S3emt-g9t4cDnOB11680_bVjzV_8Yell4jsQclUaxRWEv9zeGgalLxzHwGmu0jgbJ8Bep1aDoxafUPZVNnitmMj9IF1XrtibBH_vuYBx6rH38v2gR8lzgmBuxYPj3VVE3hG0/s640/IFP+Badge+Ok+Join+Us.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmGNwoN7S3emt-g9t4cDnOB11680_bVjzV_8Yell4jsQclUaxRWEv9zeGgalLxzHwGmu0jgbJ8Bep1aDoxafUPZVNnitmMj9IF1XrtibBH_vuYBx6rH38v2gR8lzgmBuxYPj3VVE3hG0/s640/IFP+Badge+Ok+Join+Us.jpg" width="339" /></a></div>
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hello guys, this time we will see another IFP round up from June 2012 until July 2012.. we didn't receive as much entries as previous months this time. but it will still makes us crave for some! so, without taking too long, let's see those beautiful foods..</div>
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<a href="http://farm8.staticflickr.com/7235/7311312070_7e04033654_b_d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://farm8.staticflickr.com/7235/7311312070_7e04033654_b_d.jpg" width="212" /></a></div>
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this is probably the easiest to find dish in Indonesia, most of the Indonesian Restaurant have this dish on their menu. it is Sayur Asem, various veggies cooked in sweet and tangy clear soup. it has lots of ingredients on the recipe which make this dish become richer in flavor. click <a href="http://lilkitchen.wulanphotospace.com.au/?p=641" target="_blank">here</a> to see what those ingredients are.. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyBpbQiLXiBWfSwiwa_yxkgQWYEBy3geCeloA7PokcMJSVUis2BUyasn4nMVLNxtj2u1XaGW8U_FUuqdj0pJrcmCckhfmy61nMCClVowsmyKFY6PpemULVZO9A6Fs59A46qr8xPJNsgvg/s320/gembus.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyBpbQiLXiBWfSwiwa_yxkgQWYEBy3geCeloA7PokcMJSVUis2BUyasn4nMVLNxtj2u1XaGW8U_FUuqdj0pJrcmCckhfmy61nMCClVowsmyKFY6PpemULVZO9A6Fs59A46qr8xPJNsgvg/s320/gembus.JPG" /></a></div>
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the next entry comes from Mbak Dwek, she made Gembus Goreng. i am quite familiar with this snack, and i love eating it especially with chili padi. it makes a wonderful mid day snack. <a href="http://daridapurdwek.blogspot.com/2012/06/gembus-goreng.html" target="_blank">check the recipe here..</a></div>
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<a href="http://1.bp.blogspot.com/-Kx8nTBxX4nk/UCKN9M0kHHI/AAAAAAAABNA/tyxedZt1ulM/s1600/7495246118_47760123dc_c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Kx8nTBxX4nk/UCKN9M0kHHI/AAAAAAAABNA/tyxedZt1ulM/s320/7495246118_47760123dc_c.jpg" width="213" /></a></div>
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another entry comes from Mbak Tika, she always produces delicious foods and beautiful photos at the same time. she made Indonesian Rice Pudding, which will be perfect for our moslem friends to have it on iftar in this fasting month. wow, seeing those rice pudding makes me wanting to try <a href="http://cemplangcemplung.blogspot.com/2012/07/remake-indonesian-rice-pudding.html" target="_blank">the recipe</a> soon..</div>
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<a href="http://1.bp.blogspot.com/-uiWQ4vxfER8/UCKN4kIR49I/AAAAAAAABM4/5WzuwAPmZbE/s1600/7400920120_c18592885d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-uiWQ4vxfER8/UCKN4kIR49I/AAAAAAAABM4/5WzuwAPmZbE/s320/7400920120_c18592885d.jpg" width="212" /></a></div>
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Indonesia also quite known for its traditional satay and we have many variants of it. one of them is this Sour Beef Satay. this food still comes from Mbak Tika, she also post this for Indonesian Food Blogger Challenge, so if you're interested to know more about the satay or the event, <a href="http://cemplangcemplung.blogspot.com/2012/06/idfb-challenge-5-sate-satay-sate-asem.html" target="_blank">check her blog</a>..</div>
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<a href="http://3.bp.blogspot.com/-mKwBd-xwhb8/UCKN2hmBAGI/AAAAAAAABMw/43BcUdJtV_8/s1600/7350141514_0d21c38244_c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-mKwBd-xwhb8/UCKN2hmBAGI/AAAAAAAABMw/43BcUdJtV_8/s320/7350141514_0d21c38244_c.jpg" width="213" /></a></div>
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this dish is also my family's favorite, growing up with my father who comes from East Java makes me fond of this ingredient called petis. some people love it, some people hate it. but i like it.. :) we usually made sauce from petis just like this Tahu Petis, the petis sauce is drizzled over the fried tofu which adds more depth to the tofu flavor. curious about this petis? <a href="http://cemplangcemplung.blogspot.com/2012/06/my-craving-for-tahu-petis-deep-fried.html" target="_blank">see more of it here..</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWLhZZKh0k4mwIXGBu5CzjFsZ_JdXY6XJHN7-LyMf1TYIEif9eY7drFe0Qk69Toq_x5JghRt-Xi352g4PcDn8U2rSQ0c5WLUfkImWmvcq1mdbMR9K6GUCpvgRciKwOqj3MyXCsnIgy5dM/s1600/klepon2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWLhZZKh0k4mwIXGBu5CzjFsZ_JdXY6XJHN7-LyMf1TYIEif9eY7drFe0Qk69Toq_x5JghRt-Xi352g4PcDn8U2rSQ0c5WLUfkImWmvcq1mdbMR9K6GUCpvgRciKwOqj3MyXCsnIgy5dM/s320/klepon2.JPG" width="202" /></a></div>
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teehee! another interesting dessert or traditional Indonesian cake. it's Klepon Ubi Ketan Hitam, almost looks like mochi but it was made from glutinous rice flour, and this one is uniquely made from black glutinous rice flour. mostly filled with gula melaka or palm sugar. but Mbak Ika made it with some cheese stuffing as well.. looks so delish and i'm really curious with the aftertaste! <a href="http://mamadhinarfun.blogspot.jp/2012/07/klepon-ubi-ketan-hitam.html" target="_blank">really want to try this</a>..</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5V3L3FGg-evp1ftCxz0mN4Wc6nbd_vtelIFhsp1M5ZShmpP75GajBYRT8zJ8BWud0X9LXPlD59zQLCmGMQTXQW48CwfC7115sf6RXL2e0hRU_-v1b9kpG-0ZRb_waBOVrEMlFGaMV48/s1600/tumis2_edit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5V3L3FGg-evp1ftCxz0mN4Wc6nbd_vtelIFhsp1M5ZShmpP75GajBYRT8zJ8BWud0X9LXPlD59zQLCmGMQTXQW48CwfC7115sf6RXL2e0hRU_-v1b9kpG-0ZRb_waBOVrEMlFGaMV48/s320/tumis2_edit.JPG" width="206" /></a></div>
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this one is also my favorite, Tumis Pare Teri. my mom usually make this super spicy so it will become more delicious. hahaha. this dish is made from dried anchovies with bitter melon, they're sauteed together with chili paste and it will be so fragrant and deliciously eaten with a bowl of warm rice. yum! <a href="http://mamadhinarfun.blogspot.jp/2012/06/tumis-pare-teri.html" target="_blank">check it out</a>!</div>
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<i>[photos will soon be attached]</i></div>
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now comes the entry from Tata Bonita, as all of you have known, she is my beloved partner on hosting this IFP event. and this time she made Nasi Pecel with Sambal Kemangi. sounds delicious.. to find out more about this dish, please check her blog <a href="http://bonitofood.blogspot.com/2012/07/colorful-pecel-bento-rainbow-bento.html" target="_blank">here</a>.. :)</div>
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<a href="http://2.bp.blogspot.com/-dkrhpSM404c/T_cDB2TLT5I/AAAAAAAABI0/IlF7ywR3BVc/s1600/steamed+brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-dkrhpSM404c/T_cDB2TLT5I/AAAAAAAABI0/IlF7ywR3BVc/s320/steamed+brownies.jpg" width="212" /></a></div>
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and the last is mine, i made the Chocolate Steamed Brownies, which was a hit for previous years in Bandung. you can see my complete post here..</div>
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so, it's all wrapped up for this June-July IFP. please join us for this August - September IFP by submitting your post and URL via email to indonesianfoodparty@yahoo.com. if you're looking for more information, <a href="http://bonitofood.blogspot.com/2011/10/indonesian-food-party-ifp-round-up.html" target="_blank">click here</a>.</div>
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Much Love, </div>
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Monica Adriana</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7361115221330976430.post-46456876884342182392012-07-30T15:29:00.000+07:002014-07-07T17:19:34.184+07:00KBB#30: rosemary cheese spritz cookies<div style="text-align: justify;">
this morning, i woke up with a strange feeling and curiosity. it may sound cheesy or cliche but i often dream about this person whom i haven't met again since such a long long time. there was once superstition that says somebody is missing you when you dreamed about him/her. do you believe it? or is it just us who miss them, lol. this things, the dream and the superstition, are somehow disturbing me. however, everything should still go on normally today. so, without getting too long talking about the dream i had last night, let me give you this cookies..<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH1OkMEVpOBIOFg0tQPqsia8t3pnzxvMwT50vv9cf_tnWy0HdhEJ0NUtrnrKyCSXNX_eMFeexMoisKcTkJavJ4yyekqyn51wjPq_KqI-Vv6rpXN_SqcCh6I4wMBwO0v96nHdXo9bHwIdep/s1600/rosemary+cheese+cookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH1OkMEVpOBIOFg0tQPqsia8t3pnzxvMwT50vv9cf_tnWy0HdhEJ0NUtrnrKyCSXNX_eMFeexMoisKcTkJavJ4yyekqyn51wjPq_KqI-Vv6rpXN_SqcCh6I4wMBwO0v96nHdXo9bHwIdep/s1600/rosemary+cheese+cookies2.jpg" height="640" width="424" /></a></div>
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this cookies were kbb challenge for this month. the theme is cheese and this cookies mainly consist of it and of course butter. when i first time read the recipe, i was kinda eager to try this recipe asap. the reason is basically because this is savory cookies and it has nutmeg and rosemary in it. i bet it would taste awesome. and i was right, it tastes awesome!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrLkzk0HCjasdQ4Lrk2K9HCFeyEt8xKezmX07P_XZmtV0WNsIczD-5YyB2rF1noD7KuzovcYEOjGX4XEVlYhPE_2WtAXis-vcB7LB0q_QnV1OplpLlp_vR7AyTdrIKGKPVWY2kOtZRIVcH/s1600/rosemary+cheese+cookies3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrLkzk0HCjasdQ4Lrk2K9HCFeyEt8xKezmX07P_XZmtV0WNsIczD-5YyB2rF1noD7KuzovcYEOjGX4XEVlYhPE_2WtAXis-vcB7LB0q_QnV1OplpLlp_vR7AyTdrIKGKPVWY2kOtZRIVcH/s1600/rosemary+cheese+cookies3.jpg" height="640" width="424" /></a></div>
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my family loves this cookies like crazy because it has the richness of the cheese. to be precise, this cookies almost taste like eating a creamy pasta dish, so lovely! i just can't stop myself after the first bite, i really want to keep eating it. so for all of you who loves savory cookies, this one might be your next favorite recipe. *wink*<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrNT0dnba-TqABEwXtydKHLTmmG-VTU6rhX-_1oCBoPwXfKIzofNJot6IZLS9X2dnv-79m5Uhb0DG9TTXAJWY20A84wH7CJkmbCdY9u-j2ldiA3NrDVspYLGOz-3zB9ZKyliJAS7PgCQHP/s1600/rosemary+cheese+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrNT0dnba-TqABEwXtydKHLTmmG-VTU6rhX-_1oCBoPwXfKIzofNJot6IZLS9X2dnv-79m5Uhb0DG9TTXAJWY20A84wH7CJkmbCdY9u-j2ldiA3NrDVspYLGOz-3zB9ZKyliJAS7PgCQHP/s1600/rosemary+cheese+cookies.jpg" height="640" width="424" /></a></div>
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<span style="color: #0b5394; font-family: 'Courier New', Courier, monospace;"><b>Rosemary Cheese Spritz Cookies</b></span><br />
<span style="color: #0b5394; font-family: 'Courier New', Courier, monospace;">from food network kitchen</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">2 sticks unsalted butter</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">1 tsp finely grated lemon zest</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">1 large egg yolk</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">6 tbsp heavy cream </span><br />
<span style="font-family: 'Courier New', Courier, monospace;">1 3/4 cup all purpose flour</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">3/4 cup finely grated pecorino cheese</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">1/2 cup finely grated parmesan cheese</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">1 tbsp sugar</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">2 tsp minced fresh rosemary leaves</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">1 tsp fine salt</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">pinch of freshly ground nutmeg</span><br />
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<span style="font-family: 'Courier New', Courier, monospace;">directions:</span><br />
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<li><span style="font-family: 'Courier New', Courier, monospace;">bring all ingredients to room temperature.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">beat butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. slowly beat in the egg yolk and cream.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">whisk the flour, pecorino cheese, 1/4 cup of parmesan, sugar, salt, rosemary, and nutmeg together in a bowl. gradually add the flour mixture into the butter mixture while mixing slowly. scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">fill the cookie press with the dough. assemble the press with the desired disk shape, and press cookies onto ungreased baking sheets. leave about one inch between cookies.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">sprinkle with remaining parmesan and refrigerate for 20 minutes.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">preheat oven to 325 degrees F. bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 30 to 25 minutes.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">briefly cool the cookies on the baking sheets, then transfer to racks to cool. serve or store in a tightly sealed container for up to one month.</span></li>
</ol>
<div>
<br />
what happened in my kitchen:</div>
<div>
<ul>
<li>i substituted pecorino with edam cheese because pecorino cheese were made from goat and the smell is too overwhelming for me.</li>
<li>i substituted fresh rosemary leaves with dried rosemary leaves and reduce the quantity to 1 1/2 tsp.</li>
</ul>
<div>
<br /></div>
<div>
that's all i could tell today, dear readers..</div>
</div>
<div>
i hope you can enjoy this cookies as much as i do.</div>
<div>
thanks for reading!</div>
<div>
happy baking!</div>
<div>
<br /></div>
<div style="text-align: right;">
Much Love,</div>
<div style="text-align: right;">
Monica Adriana</div>
Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-7361115221330976430.post-41425907663264586892012-07-16T09:44:00.006+07:002014-07-07T17:25:57.023+07:00cheddar cheese muffin<div style="text-align: justify;">
hello! i just got back from my vacation last thursday. i do have some photos to share with you, but it will be on next week's post. i haven't got the chance to finish sorting it. and this morning, freshly from my oven, i have some nice treat for you all. cheese muffin.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgyRLPSyizLN5zHgKbAYlsG82wCBbKtav-AC_QivtP7dtGrwn0yfVGKgF-PEN9OgIKwKy9xBmBSPJuE1iQI010DdAwL52hMUTrm2ys3uUj6klK8LJY1CKgMzbPTb5a09tJL1EVuw6O2Ke/s1600/cheese+muffin3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgyRLPSyizLN5zHgKbAYlsG82wCBbKtav-AC_QivtP7dtGrwn0yfVGKgF-PEN9OgIKwKy9xBmBSPJuE1iQI010DdAwL52hMUTrm2ys3uUj6klK8LJY1CKgMzbPTb5a09tJL1EVuw6O2Ke/s1600/cheese+muffin3.jpg" height="640" width="424" /></a></div>
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i am pretty happy to know that now i can make muffin with good result constantly. this muffin is so simple and it is completed with cheddar cheese. the cake itself is sweet but with the saltiness of the diced cheddar inside and grated cheddar on top, it gives the lovely flavor i would always miss and fond of. i think Dunkin Donut's used to have this kind of muffin in their store here. i love making muffin, it's so simple but delicious. with this basic cake batter, you can add anything you want inside the cake. such as fruits or anything savories like smoked ham or tuna and you can also add some veggies in it if you like.</div>
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i intended to make a matcha latte to accompany my muffin. but my matcha latte tastes completely ugly, i think my matcha powder isn't originally a matcha powder because even the color looks bad. i should buy a new one, the famous taiwanese one perhaps. so, in order to keep my self happy, i make another drink for me - a hot chocolate. it's easy and practical and always delicious. who wouldn't love it on a Monday morning breakfast?!</div>
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<a name='more'></a><span style="color: #134f5c; font-family: 'Courier New', Courier, monospace;"><b>Cheddar Cheese Muffin</b></span><br />
<span style="color: #134f5c; font-family: 'Courier New', Courier, monospace;">for 6 - 8 muffin cup</span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span style="font-family: 'Courier New', Courier, monospace;">175 gr cake flour, sifted</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">125 gr butter</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">50 ml milk</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">pinch of salt</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">2 eggs, lightly beaten</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">1/2 tsp vanilla extract</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">75 gr sugar</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">1 tsp baking powder</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">50 gr cheddar cheese, diced into small cubes</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">25 gr grated cheddar cheese, for topping</span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span style="font-family: 'Courier New', Courier, monospace;">directions:</span><br />
<br />
<ol>
<li><span style="font-family: 'Courier New', Courier, monospace;">preheat oven to 180 degree C or 350 degree F. line muffin tins with paper liner.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">in a medium saucepan, combine milk, butter, and salt. heat until all the butter has melted. let cool. <span style="background-color: white;">meanwhile, in a medium mixing bowl, combine the rest of the dry ingredients including the diced cheddar cheese.</span></span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">add in the eggs into the butter and milk mixture, beat together until foamy.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">add the eggs mixture into the dry ingredients. fold lightly just until evenly incorporated. do not overbeat. <span style="background-color: white;">spoon the batter into prepared muffin tins. topped each one with grated cheddar cheese.</span></span></li>
<li><span style="background-color: white;"><span style="font-family: 'Courier New', Courier, monospace;">bake in the preheated oven for about 20 minutes or until golden brown on the top.</span></span></li>
</ol>
<div>
<br /></div>
<div>
nom-nom.. i still munching it until now.</div>
<div>
have a nice Monday everyone!</div>
<div>
thanks for reading.. :)</div>
<div>
<br /></div>
<div style="text-align: right;">
Much Love,</div>
<div style="text-align: right;">
Monica Adriana</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7361115221330976430.post-51690366692607428722012-07-09T10:00:00.000+07:002014-07-04T12:51:23.243+07:00steamed chocolate brownie<div style="text-align: justify;">
by the time you read this post, i am sure i have already arrived in Bali. yup, i am going on a vacation! i will be in Bali for 5 days. looks like i'm gonna have so much stories and photos and foods to tell and report to all of you. yayy! hopefully i can freeze almost every wonderful moment i will have there. but today is my last day in Jakarta before i go on my holiday trip, so let me just quickly tell you what's on the menu today...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9DkBM8zlmKb_CMwJaKq7i9lmEbULNDh3n-jnJS8vGyYus1RuXGlbck0LNTtVimkiSR53hRGGIRlLm0vN-06dozV9Xfn2MeR-rTnr2HSAskQIGcLVmpDLLe-Ghyf6E1CYVOf8rNc_gz-S7/s1600/steamed+brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9DkBM8zlmKb_CMwJaKq7i9lmEbULNDh3n-jnJS8vGyYus1RuXGlbck0LNTtVimkiSR53hRGGIRlLm0vN-06dozV9Xfn2MeR-rTnr2HSAskQIGcLVmpDLLe-Ghyf6E1CYVOf8rNc_gz-S7/s1600/steamed+brownies.jpg" height="640" width="424" /></a></div>
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it's the super moist super chocolatey rich chocolate brownie. this cake was so famous here a few years ago, should i say this is one of Indonesian cake creation. we love steamed cakes. what makes this cake special is the richness of the chocolate and due to the steaming process, all the steam trapped inside the cake which makes it extremely moist and decadent. moreover, we usually add some real chocolate in between the cake layer. some use chocolate rice but yesterday i went smart with a rich chocolate ganache. it was magical.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6ItQUnTrrn7qOR7TchVnvdRYh3_rD6W0HztWHEO8NkBcHtnViRK6J1-8LsQZI7iG2TVYgXOP3UCf5qpM9Ndj5q3gGW8hiRBKhN4UWvW8aHzCeLbCLQ2zZ0aXltj5tzv58MYX_jw5ofQk/s1600/steamed+brownies3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR6ItQUnTrrn7qOR7TchVnvdRYh3_rD6W0HztWHEO8NkBcHtnViRK6J1-8LsQZI7iG2TVYgXOP3UCf5qpM9Ndj5q3gGW8hiRBKhN4UWvW8aHzCeLbCLQ2zZ0aXltj5tzv58MYX_jw5ofQk/s1600/steamed+brownies3.jpg" height="640" width="424" /></a></div>
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the key to success on steaming cake batter is you must make sure your steamer has already very hot and the water has boiled madly. be careful not to use high heat which can make your cake deflate by the time you remove it from the heat. just use medium heat and to prevent my cake deflating, i usually let my cake rest in the steamer with the heat off for about 10-15 minutes. i always love steamed cake due to its moisture, it is so satisfying and comforting..<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4TCKuFeS9F2tH1E7K_xhf79Ti5PjLtcEJ2oSp2ORHECbBXpJrcx2d5_lamX7-NOuCvJAB0UQfjQFraSPSYdjPPwe2yIFvDhM0HO9Otn-OahQfuCA-N-EdV0jQ4AM-7Loo-wM3NzdwwIzQ/s1600/steamed+brownies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4TCKuFeS9F2tH1E7K_xhf79Ti5PjLtcEJ2oSp2ORHECbBXpJrcx2d5_lamX7-NOuCvJAB0UQfjQFraSPSYdjPPwe2yIFvDhM0HO9Otn-OahQfuCA-N-EdV0jQ4AM-7Loo-wM3NzdwwIzQ/s1600/steamed+brownies2.jpg" height="640" width="424" /></a></div>
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<a name='more'></a><span style="color: #134f5c; font-family: 'Courier New', Courier, monospace;"><b>Steamed Rich Chocolate Brownies</b></span><br />
<span style="color: #134f5c; font-family: 'Courier New', Courier, monospace;">recipe modified from <a href="http://www.google.co.id/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CFEQFjAA&url=http%3A%2F%2Fwww.ncc-indonesia.com%2Fdetail.php%3Faid%3D566&ei=Fv72T5fAIIjsrAfJhPDJBg&usg=AFQjCNF9JzOb7QrPFFKiKpzzjb_pjViAxA&sig2=ypB15fVH9_bmBT8UfJd-DQ" target="_blank">NCC-Indonesia</a></span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span style="font-family: 'Courier New', Courier, monospace;">3 eggs</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">100 gr sugar</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">1 tsp cake emulsifier</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">1/4 tsp salt</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">25 gr cocoa powder</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">75 gr cake flour</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">1/4 tsp vanilla powder</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">75 gr butter</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">50 gr dark cooking chocolate</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">1/4 tsp rum flavoring extract**</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">1 qty dark chocolate ganache***</span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span style="font-family: 'Courier New', Courier, monospace;">directions:</span><br />
<br />
<ol>
<li><span style="font-family: 'Courier New', Courier, monospace;">prepare 18x18cm square baking pan, grease with butter and line with parchment paper, grease the parchment paper. preheat your steamer.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">melt butter and dark cooking chocolate together in a bowl, over the pan of simmering water. careful not to let the bowl touch the water.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">sift flour, cocoa powder, and vanilla. set aside.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">using electric mixer, mix together eggs, emulsifier, gradually add sugar and salt. mix until batter have tripled in volume and reached the ribbon stage.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">add dry ingredients and chocolate-butter mixture into the eggs mixture, fold carefully until evenly incorporated.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">divide batter into two. pour 1 part of batter into the pan and steam for about 10 minutes.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">pour the ganache over the first cooked part followed by another part of batter. steamed for another 15 - 20 minutes.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">turn the heat off, let cool in the steamer for 10-15 minutes.</span></li>
</ol>
<div>
<span style="font-family: 'Courier New', Courier, monospace;">***<span style="color: #134f5c;"><i>dark chocolate ganache </i></span></span></div>
<br />
<span style="font-family: 'Courier New', Courier, monospace;">1/4 cup dark cooking chocolate, finely chopped</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">1/4 cup heavy cream</span><br />
<br />
<ul>
<li><span style="font-family: 'Courier New', Courier, monospace;">heat the cream until almost boiling, pour over the chocolate. stir until evenly mixed. let cool and set a little before using.</span></li>
</ul>
<br />
<span style="font-family: 'Courier New', Courier, monospace;">**<span style="color: #134f5c;"><i>rum flavoring extract: </i></span>is a paste with transparent color and strong scent of rum. because it doesn't contain alcohol, the smell of rum doesn't evaporate when the cake is being cooked. widely available in the cake ingredients store around my place.</span><br />
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soo... that's all for today!<br />
thanks for reading!<br />
have a nice summer holiday.. :D<br />
<br />
<div style="text-align: right;">
Much Love,</div>
<div style="text-align: right;">
Monica Adriana</div>
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<br />Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-7361115221330976430.post-12489552105566340162012-06-26T19:14:00.002+07:002014-07-07T17:28:43.912+07:00truffle dough cookies<div class="separator" style="clear: both; text-align: justify;">
<span style="background-color: white; text-align: -webkit-auto;">hello everyone! sorry for delaying yesterday's post to today. i had cupcakes project to do :) but i'm free now, yay! so, let me show something i made a few days ago. i've been crazy for anything chocolatey these past weeks. at first, i didn't really want to make all the chocolate goodies i have made right now. this one is the first. then after eating this, suddenly i crave for more chocolate! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAWMOAbUNlD989n9KTe7HXR_apzak3wkkcVyGBtv2M_wobdGkfWnNkv3Cx4tzW1qUuz0A-zRrKHdhXkzyBN8Mjw35-mVVwzj1ILwNhiQrDaOZIAwpHroFSR1mKTflhQ-tldOETjshrsxtb/s1600/crackle+cookies1s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAWMOAbUNlD989n9KTe7HXR_apzak3wkkcVyGBtv2M_wobdGkfWnNkv3Cx4tzW1qUuz0A-zRrKHdhXkzyBN8Mjw35-mVVwzj1ILwNhiQrDaOZIAwpHroFSR1mKTflhQ-tldOETjshrsxtb/s1600/crackle+cookies1s.jpg" height="640" width="424" /></a></div>
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after baking this cookies, which actually are soft cookies, i ate it (of course, it couldn't be clearer) and i love those soft and chewy texture. no wonder it's called truffle dough cookies. and then, as usual, i gave this chocolate creation to my <i>bf </i>who is a major chocoholic. hours later, he texted me and said 'now i know what this cookies taste like, it tastes like steamed brownies!' and then i went like 'let's make steamed brownies!'. so the next days, steamed brownies are made. another days, i saw <a href="http://leitesculinaria.com/" target="_blank">Leite's Culinaria</a> tweeted about the milkiest chocolate ice cream recipe from <a href="http://leitesculinaria.com/author/jeni-britton-bauer" target="_blank">Jenni</a>. and you know what is going on next. lol. yes, i made that too. but now let me talk more about this cookies.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcIyc2reJKRb6LJHsEE5-nFPmtfPs4mBkGWVcb3FoiFAi8ef2dlpGH0wTahQNy7saM2yxQtszIiNgx6bzCRGdgOqK0iGX0ElaGYXs8mcAUiySkEZvfrLGhhibHEaniizBcm5uAUSwbI0v/s1600/crackle+cookies2s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcIyc2reJKRb6LJHsEE5-nFPmtfPs4mBkGWVcb3FoiFAi8ef2dlpGH0wTahQNy7saM2yxQtszIiNgx6bzCRGdgOqK0iGX0ElaGYXs8mcAUiySkEZvfrLGhhibHEaniizBcm5uAUSwbI0v/s1600/crackle+cookies2s.jpg" height="640" width="424" /></a></div>
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it is technically doesn't taste like steamed brownies. because it is a little crisp on the outside due to those icing sugar coating and it brings out the goodness from this itty-bitty sweets. when you bite it, the middle is still soft and sort of melt in your mouth. the key to this texture is the baking time and temperature. you have to be careful not over-baking it, because once you over-baked this cookies, you won't get the soft center we've been talking and longing. other tips from me, use your favorite chocolate brand. it will make you happier and more satisfied with any chocolate baked goods. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykt1DBZcgZQc1yiqVFZ3BO12Xeyb-KEKrel-hRZql3ExWZvcBGTkTEWiXaDr9rajyGC5Kjzo671GHiiL071pA-1LLm5MG72su2yu59_-ggrIUZa9hCDy9WRHVJieOZEs41nRj9y8UzcYA/s1600/crackle+cookies3s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykt1DBZcgZQc1yiqVFZ3BO12Xeyb-KEKrel-hRZql3ExWZvcBGTkTEWiXaDr9rajyGC5Kjzo671GHiiL071pA-1LLm5MG72su2yu59_-ggrIUZa9hCDy9WRHVJieOZEs41nRj9y8UzcYA/s1600/crackle+cookies3s.jpg" height="640" width="424" /></a></div>
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<a name='more'></a><b><span style="color: #134f5c;">Truffle Dough Cookies</span></b><br />
<span style="color: #134f5c;">recipe from <a href="http://www.amazon.com/The-Big-Book-Chocolate-Irresistible/dp/1844836207" target="_blank">'The Big Book of Chocolate' by Jennifer Donovan </a></span><br />
<span style="color: #134f5c;">makes 20 cookies</span><br />
<br />
1/3 cup + 4 tsp caster sugar (100gr)<br />
1/2 cup + 1 tbsp self raising flour (75gr)<br />
3 tbsp cocoa powder<br />
pinch of salt<br />
1 oz butter, chopped (25gr)<br />
1 egg, lightly beaten<br />
1 tsp vanilla essence<br />
icing sugar, sifted, for rolling and dusting<br />
<br />
directions:<br />
<br />
<ol>
<li>line a large baking tray with baking paper.</li>
<li>place the sugar, flour, cocoa, salt, and butter in the bowl of a food processor, and pulse for 30 seconds. add the egg and vanilla essence, and pulse for 15 seconds more, or until the mixture forms a dough. remove the dough from the processor and refrigerate for 30 minutes. preheat the oven to 180 degree C.</li>
<li>roll the dough into 20 balls about the size of a walnut, then roll these balls in icing sugar and place on the prepared tray, leaving approximately 10 cm between them to allow for spreading.</li>
<li>bake in the hot oven for 10-12 minutes until the cookies are just set. (you may need to cook them in batches). remove the cookies from the oven and transfer to a wire rack to cool completely. dust with icing sugar.</li>
</ol>
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so, that's all for today! i hope you like the recipe.</div>
<div>
thanks for reading</div>
<div>
HAPPY BAKING! :)<br />
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<tr><td style="text-align: center;"><a href="http://premeditatedleftovers.com/hearthnsoul150.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://premeditatedleftovers.com/hearthnsoul150.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">i added my cookies to the blog hop, have you entered yours?</td></tr>
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Much Love,</div>
<div style="text-align: right;">
Monica Adriana</div>
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Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-7361115221330976430.post-91815139189098760202012-06-18T10:00:00.000+07:002014-07-04T12:20:52.127+07:00auntie anne's pretzel<div style="text-align: justify;">
what a relief to finally be able making this pretzel successfully! this is my third attempt and the first two attempts didn't end up so well. it was some years ago where i was still so green on baking etc.. it's kinda stupid to reminisce those times, why? because i don't even aware that pretzel is just another friend of bread. and what to do with bread? knead! that's why my beginner-pretzel couldn't be chewed at all. lol. it was extremely tough.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjixeZZsmnnvmj7m73fhKIVdUenFBwHsjUl5YyMYexai2lJ44f5JDret_Sx1pUXlT4FTLTQFMOodl8DPVzUZZfvqpRGDbIldWpbBLaUw3iHH0j9J0LIwYJcIZ0EoKsV5NZQWOpiJfg8cPRq/s1600/pretzel2s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjixeZZsmnnvmj7m73fhKIVdUenFBwHsjUl5YyMYexai2lJ44f5JDret_Sx1pUXlT4FTLTQFMOodl8DPVzUZZfvqpRGDbIldWpbBLaUw3iHH0j9J0LIwYJcIZ0EoKsV5NZQWOpiJfg8cPRq/s1600/pretzel2s.jpg" height="640" width="424" /></a></div>
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but todaaay, yaaaayyy, i finally nailed it! this is just the pretzel i always love, chewy - not too tough - a little crisp outside - right amount of tenderness inside, just like Auntie Anne's. auntie anne's pretzel was my frequent childhood snack, momma used to buy it for me every time she went to the shopping mall. can you guess my all time favorite? definitely the cinnamon sugar with caramel dipping, LOVELY! the most satisfying part is when i eat <i>my own home-made pretzel</i> dipped in <i>my own home-made caramel sauce</i>, it tastes completely the same with Auntie Anne's. i couldn't be prouder, hahaha.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9UJSLnVviU30rza1u5dbCEsw2A9RppmPtPescboRKAB_J5YhpO3eozh1vu8SMuucJ-h0r0dAX8sbOLH0J7RhT5RIW2-fpjjas_S8D6NQ7q1QWVSmtaeEbeDTa0oboVjFccY8DzD_Urem/s1600/pretzel1s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9UJSLnVviU30rza1u5dbCEsw2A9RppmPtPescboRKAB_J5YhpO3eozh1vu8SMuucJ-h0r0dAX8sbOLH0J7RhT5RIW2-fpjjas_S8D6NQ7q1QWVSmtaeEbeDTa0oboVjFccY8DzD_Urem/s1600/pretzel1s.jpg" height="640" width="424" /></a></div>
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so, if you ask me what's the key to those texture, knead people knead until your arm hurts. okay, that's an exaggeration. but seriously, knead! haha. if you can produce a really smooth and elastic dough, then you're really good to go. key number two, the water-soda solution. dip the pretzel in the water-soda solution for ten second before baking. wanna try and challenge yourself? please try this and you'll never regret :D<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHpzuQfuOHjYLqBMR0mC90oCbzDqAX2V2vy4SnOms2SAavZb_1IbAmW5u6aI7pzJVXQ9nogG9VJDTchnT8ClJbOELSxodrXiyWab5ZIvE8hv9wOzY9afD7aA9FAe1Rtm-EBYvQ27BypZRU/s1600/pretzel3s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHpzuQfuOHjYLqBMR0mC90oCbzDqAX2V2vy4SnOms2SAavZb_1IbAmW5u6aI7pzJVXQ9nogG9VJDTchnT8ClJbOELSxodrXiyWab5ZIvE8hv9wOzY9afD7aA9FAe1Rtm-EBYvQ27BypZRU/s1600/pretzel3s.jpg" height="640" width="424" /></a></div>
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<span style="color: #0b5394; font-family: 'Courier New', Courier, monospace;"><b>Auntie Anne's Pretzel</b></span><br />
<span style="color: #0b5394; font-family: 'Courier New', Courier, monospace;"><b>recipe courtesy of <a href="http://www.cdkitchen.com/recipes/recs/352/Aunt_Annies_Soft_Pretzels13849.shtml" target="_blank">CDKitchen</a>, modified by me.</b></span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span style="font-family: 'Courier New', Courier, monospace;">1 1/2 cup warm water</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">1 1/8 tsp active dry yeast</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">2 tbsp brown sugar</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">1 1/8 tsp salt</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">1 cup bread flour</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">3 cups regular flour</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">2 cups warm water</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">2 tbsp baking soda</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">4 tbsp unsalted butter, melted</span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span style="font-family: 'Courier New', Courier, monospace;">cinnamon sugar topping:</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">1/4 cup caster sugar</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">1 tbsp cinnamon powder</span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span style="font-family: 'Courier New', Courier, monospace;">garlic topping:</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">2 cloves garlic, minced</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">1 tsp dried rosemary / parsley</span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span style="font-family: 'Courier New', Courier, monospace;">almond topping:</span><br />
<span style="font-family: 'Courier New', Courier, monospace;">1/4 cup almond, roughly chopped</span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span style="font-family: 'Courier New', Courier, monospace;">directions:</span><br />
<ol>
<li><span style="font-family: 'Courier New', Courier, monospace;">sprinkle yeast on lukewarm water in mixing bowl, add sugar and stir to dissolve. let sit for 2-3 minutes</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">add in flour and salt. mix together until dough comes together as a ball. knead until smooth and elastic. let rise for at least 30-45 minutes.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">while dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. be certain to stir often. prepare the topping. preheat oven to 450 degree F.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">after dough has risen, divide dough into 12. roll each one into a long and thin rope, about 1/2 inch or less thickness, and shape. (the longer and thinner you roll the dough, the more Auntie Anne's-like it will be).</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">dip pretzel in water-soda solution. place on greased baking paper. allow pretzel to rise again for 15-30 minutes.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">brush with melted butter and top with your favorite topping.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">bake in preheated oven for about 10 minutes or until golden brown. </span></li>
</ol>
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<span style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span style="font-family: 'Courier New', Courier, monospace;">caramel sauce dipping:</span></div>
<div>
<span style="font-family: 'Courier New', Courier, monospace;">1/2 cup granulated sugar</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">1 tbsp water</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">1/4 cup heavy cream, room temperature</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">1/4 tsp salt</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">1 tsp butter</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><br /></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">directions:</span></div>
<div>
<ol>
<li><span style="font-family: 'Courier New', Courier, monospace;">put sugar and water in a heavy based saucepan. heat until it becomes dark amber color.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">add in salt, pour in heavy cream (it will bubble like mad), stir until smooth and even color. remove from heat. let cool for 5 minutes.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">add in butter, stir evenly.</span></li>
</ol>
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<a href="http://www.21stcenturyhousewife.com/index/Blog/Blog.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="Hearth & Soul Hop" src="http://premeditatedleftovers.com/hearthnsoul150.jpg" /></a></div>
so i think that's enough for today.<br />
thanks for reading, readers!<br />
ENJOY! :)<br />
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<div style="text-align: right;">
Much Love,</div>
<div style="text-align: right;">
Monica Adriana</div>
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<br />Unknownnoreply@blogger.com17tag:blogger.com,1999:blog-7361115221330976430.post-6451190134429907352012-06-11T22:36:00.000+07:002012-06-11T22:36:09.530+07:00kbb#29: eccles cake<div class="separator" style="clear: both; text-align: justify;">
hello everyone! well, it's another monday. it means another post has to come! yayy! today's special is Eccles Cake. actually this is last month's KBB challenge, the theme for last month was English baking, but i just got a chance to post it now. so sorry! but i hope you'll savor each and every bit of it. it is really worth the effort to make. :) and just hours ago, i get a chance to talk about this cake with my English teacher whose coincidentally come from England. wow, turns out English has so many varieties of pastry, difficult kinds to be exact. </div>
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<a href="http://4.bp.blogspot.com/-iTjs9DaNE_U/T8zTd1k3Q8I/AAAAAAAABAw/naVE11y3BZ4/s1600/eccles+cake1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-iTjs9DaNE_U/T8zTd1k3Q8I/AAAAAAAABAw/naVE11y3BZ4/s640/eccles+cake1.JPG" width="640" /></a></div>
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eccles cake was originally invented in england. it was made from puff pastry, filled with raisins and currants. it tastes so rich, very appropriate over a nice cup of tea. the filling itself is also flavored with spices like lemon peel, cinnamon, cloves, nutmeg, and butter. but what makes it special is the puff pastry. when you make it with delicious puff pastry, it will come out delicious as well. but if you make it with so-so puff pastry, it will also be so-so. haha. let's just say, puff pastry is the main factor here. :D and i'm glad it is.</div>
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<a href="http://4.bp.blogspot.com/-my-bIBG_8Ts/T8zTix4WyfI/AAAAAAAABBA/ai1MA2HPUG8/s1600/eccles+cake3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="http://4.bp.blogspot.com/-my-bIBG_8Ts/T8zTix4WyfI/AAAAAAAABBA/ai1MA2HPUG8/s640/eccles+cake3.JPG" width="640" /></a></div>
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i'm glad puff pastry plays the biggest part on this cake, because unless it isn't, i will never get a chance to try making homemade puff pastry. i've been tempted to make homemade puff pastry since a few months ago, but after knowing that it may cause huge pain in your arms regarding those rolling and rolling and rolling process, i was kind of scared and stopped to try. who knows that eventually i still have try to make it. and yes, i did feel those cramps in my arms, but to be really honest.. it is really worth the effort, nothing can beat the richness of homemade puff pastry. store-bought puff pastry may be way more practical but in terms of taste i am now in doubt. store-bought puff pastry never taste as rich as homemade. well, i guess i won't be talking too much.. you can just see the recipe below!<br />
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<a href="http://2.bp.blogspot.com/-UaB5HBvRn4c/T8zTgUL2noI/AAAAAAAABA4/7xwGiT9zUlw/s1600/eccles+cake2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-UaB5HBvRn4c/T8zTgUL2noI/AAAAAAAABA4/7xwGiT9zUlw/s640/eccles+cake2.JPG" width="640" /></a></div>
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<span style="color: #073763; font-family: 'Courier New', Courier, monospace;"><b><a href="http://www.blogger.com/blogger.g?blogID=7361115221330976430" name="more"></a><span style="background-color: white; line-height: 17px;">Eccles Cakes</span></b></span><br />
<span style="background-color: white; color: #073763; font-family: 'Courier New', Courier, monospace; line-height: 17px;">makes about 50 smallish cakes filling</span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><br /></span><br />
<span style="background-color: white; color: #2a2a2a; font-family: 'Courier New', Courier, monospace; line-height: 17px;">6 tablespoons unsalted butter</span><br />
<span style="background-color: white; color: #2a2a2a; font-family: 'Courier New', Courier, monospace; line-height: 17px;">1 cinnamon stick</span><br />
<span style="background-color: white; color: #2a2a2a; font-family: 'Courier New', Courier, monospace; line-height: 17px;">1 teaspoon ground nutmeg</span><br />
<span style="background-color: white; color: #2a2a2a; font-family: 'Courier New', Courier, monospace; line-height: 17px;">1/2 teaspoon ground cloves</span><br />
<span style="background-color: white; color: #2a2a2a; font-family: 'Courier New', Courier, monospace; line-height: 17px;">Peel from 2 lemons </span><br />
<span style="background-color: white; color: #2a2a2a; font-family: 'Courier New', Courier, monospace; line-height: 17px;">Peel from 2 oranges </span><br />
<span style="background-color: white; color: #2a2a2a; font-family: 'Courier New', Courier, monospace; line-height: 17px;">2 cups dried currants </span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: white; color: #2a2a2a; line-height: 17px;">1/2 cup </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">golden raisins</span></span><br />
<span style="background-color: white; color: #2a2a2a; font-family: 'Courier New', Courier, monospace; line-height: 17px;">2 tablespoons brandy</span><br />
<span style="background-color: white; color: #2a2a2a; font-family: 'Courier New', Courier, monospace; line-height: 17px;">1/4 cup freshly-squeezed lemon juice </span><br />
<span style="background-color: white; color: #2a2a2a; font-family: 'Courier New', Courier, monospace; line-height: 17px;"><br />
</span><br />
<span style="background-color: white; color: #2a2a2a; font-family: 'Courier New', Courier, monospace; line-height: 17px;">directions:</span><br />
<ol>
<li><span style="background-color: white; color: #2a2a2a; font-family: 'Courier New', Courier, monospace; line-height: 17px;">Melt the butter in a small saucepan over medium heat.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: white; color: #2a2a2a; line-height: 17px;">Add the spices and </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">peels and fry until they are fragrant in the butter. </span></span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: white; color: #2a2a2a; line-height: 17px;">Add the fruit, brandy, </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">and juice.</span></span></li>
<li><span style="background-color: white; color: #2a2a2a; font-family: 'Courier New', Courier, monospace; line-height: 17px;">Simmer for ten or fifteen minutes, stirring occasionally.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: white; color: #2a2a2a; line-height: 17px;">Let </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">cool, then put in the fridge overnight to let the flavors really come together.</span></span></li>
</ol>
<span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: white; color: #073763; line-height: 17px;"><b>Puff Pastry</b></span><span style="color: #2a2a2a;"><span style="line-height: 16px;"><br />
</span></span></span><br />
<span style="background-color: white; color: #2a2a2a; font-family: 'Courier New', Courier, monospace; line-height: 17px;"><br />
</span><br />
<span style="background-color: white; color: #2a2a2a; font-family: 'Courier New', Courier, monospace; line-height: 17px;">1 pound (4 sticks) unsalted butter</span><br />
<span style="background-color: white; color: #2a2a2a; font-family: 'Courier New', Courier, monospace; line-height: 17px;">4 cups AP flour</span><br />
<span style="background-color: white; color: #2a2a2a; font-family: 'Courier New', Courier, monospace; line-height: 17px;">1 teaspoon salt</span><br />
<span style="background-color: white; color: #2a2a2a; font-family: 'Courier New', Courier, monospace; line-height: 17px;">Between 1 and 1/2 cups ice water </span><br />
<span style="background-color: white; color: #2a2a2a; font-family: 'Courier New', Courier, monospace; line-height: 17px;"><br />
</span><br />
<span style="background-color: white; color: #2a2a2a; font-family: 'Courier New', Courier, monospace; line-height: 17px;">directions:</span><br />
<ol>
<li><span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: white; color: #2a2a2a; line-height: 17px;">Take three of the sticks of butter and slice them in half lengthwise and </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">then again widthwise. </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">Arrange them into a rectangle on a large piece of </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">wax paper. </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">Put another piece of wax paper on top and roll them the butter </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">out into a 9x12-inch rectangle between the sheets of waxed paper. Chill </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">for at least four hours.</span></span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: white; color: #2a2a2a; line-height: 17px;">Put the four cups of flour into a food processor. Cut up the remaining </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">stick of butter and add it, bit by bit, to the flour and pulse into dusty </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">crumbs. Dump the butter-flour crumbs into a big bowl and add ice water </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">gradually, stirring, just until the dough comes together. </span></span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: white; color: #2a2a2a; line-height: 17px;">Knead for a </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">couple minutes until smooth. Wrap and refrigerate four hours or overnight. </span></span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: white; color: #2a2a2a; line-height: 17px;">Roll the dough out into a 1/4-inch-thick rectangle and place the butter </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">rectangle on top. Fold the corners of the dough over the butter and roll </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">out to its previous size. Fold the sides of the dough up to the middle, </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">like folding a piece of paper into thirds, then fold it again in half — </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">like closing a book. You're working the butter into the dough in finer and </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">finer layers; the butter if it stays cold will puff the pastry up in </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">delicious and spectacular ways when you're finished. </span></span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: white; color: #2a2a2a; line-height: 17px;">Wrap this parcel well </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">and put back in the fridge for at least an hour or two. </span></span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: white; color: #2a2a2a; line-height: 17px;">Take the dough out and roll the parcel out into the rectangle again, then </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">repeat the folding process. This is working the butter into the pastry in </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">finer and finer layers. Continue this process - rolling out, then folding. </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">These are called turns. Do at least four turns - six or more is even </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">better.</span></span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: white; color: #2a2a2a; line-height: 17px;">It's very simple: the longer you let the dough rest and chill between </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">turns, and the more turns you do, the lighter and flakier your pastry will </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">be. </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;"> </span></span></li>
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Assembling:</span><br />
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<span style="background-color: white; color: #2a2a2a; font-family: 'Courier New', Courier, monospace; line-height: 17px;">1 egg, beaten </span><br />
<span style="background-color: white; color: #2a2a2a; font-family: 'Courier New', Courier, monospace; line-height: 17px;">Coarse sugar </span><br />
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<span style="background-color: white; color: #2a2a2a; font-family: 'Courier New', Courier, monospace; line-height: 17px;">directions:</span><br />
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<li><span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: white; color: #2a2a2a; line-height: 17px;">Heat the oven to 375°F. </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">Line a baking sheet with parchment paper.</span></span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: white; color: #2a2a2a; line-height: 17px;">Take a </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">third of the the puff pastry dough from the fridge. It should be very cold </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">and firm, but not hard. </span></span></li>
<li><span style="background-color: white; color: #2a2a2a; font-family: 'Courier New', Courier, monospace; line-height: 17px;">Roll it out to a thickness of about 1/8-inch.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: white; color: #2a2a2a; line-height: 17px;">Cut small circles - using a biscuit cutter that gave me four-inch </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">circles. You could do larger.</span></span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: white; color: #2a2a2a; line-height: 17px;">Put a small dollop of filling (about 1 teaspoon) in the center of each </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">dough circle. </span></span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: white; color: #2a2a2a; line-height: 17px;">Fold in half, like a potsticker dumpling, and seal the edges with your </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">fingers. </span></span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;"><span style="background-color: white; color: #2a2a2a; line-height: 17px;">Now bring the two pointy edges up and fold them in the center, on </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">the curved seam. Flatten out the little pouch with your fingers, and roll </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">it into a small circle - just thin enough that the filling shows through </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">the dough a little. Try not to let it leak out, though. Make two or three </span><span style="background-color: white; color: #2a2a2a; line-height: 17px;">shallow slashes in the top of the finished round cake. Brush with beaten egg, and sprinkle with sugar.</span></span></li>
<li><span style="background-color: white; color: #2a2a2a; font-family: 'Courier New', Courier, monospace; line-height: 17px;">Bake for about 20 minutes, or until golden brown and puffy. </span></li>
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<span style="color: #0b5394; font-family: 'Trebuchet MS', sans-serif; line-height: 15px;">what happened in my kitchen?</span></div>
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<li><span style="color: #0b5394; font-family: 'Trebuchet MS', sans-serif; line-height: 13px;">if you want to make smaller portions of this cake, you may want to cut the filling recipe than cutting the puff pastry recipe. i am not brave enough to cut the puff pastry recipe.</span></li>
<li><span style="color: #0b5394; font-family: 'Trebuchet MS', sans-serif; line-height: 13px;">chill the puff pastry frequently on hot and sunny day, be very careful not to let the butter melt or else the finished puff pastry wouldn't rise.</span></li>
<li><span style="color: #0b5394; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 13px;">for tutorial on how to make a good puff pastry, i have some links that i used: </span><span style="line-height: 12px;"><a href="http://dailydelicious.blogspot.com/2008/03/all-butter-puff-pastry.html">http://dailydelicious.blogspot.com/2008/03/all-butter-puff-pastry.html</a> by Pook from dailydelicious and </span><span style="line-height: 11px;"><a href="http://www.notquitenigella.com/2009/09/27/quails-eggs-asparagus-vol-au-vents-daring-bakers-september-2009-challenge/">http://www.notquitenigella.com/2009/09/27/quails-eggs-asparagus-vol-au-vents-daring-bakers-september-2009-challenge/</a> by Lorraine from Not Quite Nigella.</span></span></li>
<li><span style="color: #0b5394; font-family: 'Trebuchet MS', sans-serif; line-height: 10px;">i added 1 tsp vinegar in my dough when it was in the food processor.</span></li>
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<span style="font-family: Georgia;"><span style="color: #0b5394; line-height: 10px;"><br /></span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #0b5394; line-height: 10px;">so, it may look so scary.. but never mind, you will forget how much works you put into it after you eat it..</span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #0b5394; line-height: 10px;">that's the most fun thing about cooking and baking, isn't it?!</span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #0b5394; line-height: 10px;">okay, that's all for today, thanks for reading!</span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #0b5394; line-height: 10px;">have a nice day, readers..</span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #0b5394; line-height: 10px;">Much Love,</span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #0b5394; line-height: 10px;">Monica Adriana</span></span></div>
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<br />Unknownnoreply@blogger.com2