Sunday, October 10, 2010

Lapis Surabaya



Lapis Surabaya is an Indonesian classic cake. Because it considered as a luxury cake, it ussualy served in special occasion such as Eid or as a gift for family or relatives. 1-2 small slice is quite enough to satisfied our appetite.

This Lapis Surabaya cake is using Fatmah Bahalwan (NCC) recipe. The recipe can be seen here. So for 3 layer will use as following recipe:

Lapis Surabaya Cake
30 egg yolks
250 grams sugar (original recipe total 300 grams)
375 grams butter, whipp until light & pluffy
150 grams wheat flour

Method::
1. Beat egg yolks and sugar until thick, turn off the mixer.
2. Add the whipped butter and stir well. Add the flour. Mix well.
3. For the 3 layers cake, dived the batter into 3 part. Add 1/2 tablespoons brown pasta into 1 part batter.
4. Pour the batter each into 22x22x4cm baking pan greased with butter and floured. Bake 12-20 minutes, at 180oC.
5. Chill. Stack the plain-chocolate-plain alternately, which each layer spread with jam.

Note: this Lapis Surabaya cake can be slice into 30 serving pieces.

Tuesday, September 28, 2010

KBB # 19 Birthday Edition

It's KBB Birthday!! Hoorayyy..Let's Party...
To celebrate KBB'sbirthday, members are given the freedom to choose recipes from KBB #1 - KBB #18 challenge.








So, this time I present a sweet gift for KBB ... Love Macarons. I use basic macaron recipe from Helen Dujardin with modification in sugar amount. I reduce the sugar from 200 grams into 150 grams.
The results were not much different from original recipes. This love macaron is a not too sweet compare to the original recipe. It seemed more suitable for my kids who really fond of macaron shell.

The Basic French Macaron can be seen in the previous post KBB #18 French Macaroon .

Basic French Meringue Macaron
3 egg whites or 100 gr weighed
50 grams granulated sugar (for meringue, Widya: fine caster sugar)

150 grams powdered sugar (for a mixture of almonds, Widya: icing sugar)
110 grams blanched almonds, whole or ground. (Widya: almond slice)

Method (modified by Widya):
1. Blend the almonds and icing sugar using food processor.
2. Sift the icing sugar & almond mixture 3 times. Set aside
3. Whisk the egg whites in a clean and free of fat bowl. Add caster sugar slowly. Beat until stiff but not dry.
4. Add the almond mixture into egg white mixture. Do into 2 levels. Do this by beating action in the early phase.
5. Add coloring with folding motion.
6. Insert the batter into piping bag. Make love shape in a baking sheet covered with parchment paper.
7. Let stand at room until macaron dry (not wet. It may takes 1-3 hours (depending on humidity).
8. Bake in a preheated oven at 140 degrees Celsius for 13-17 minutes.
9. Let stand in baking sheet for 5 minutes. Remove from oven.
10. Store in air tight containers.



Wednesday, July 21, 2010

KBB # 18 French Macarons

I am so happy that my registration as KBB's member KBB is approved..yipiii....
Apparently the challenge letter was also suprising like the previous before Chiffon Cake dan Savory Bake.

The challenge this time is to make French Macarons . Wow .. again playing with the ​​sensitive egg white.






Before making my own macarons, I start to browsing recipes & tips, even visit Patisseries for taste.

The recipe from KBB letter: Pink Macarons .
Source: Cupcakes, Cheesecakes, Cookies. The Australian Women Weekly. 3 egg whites
2 tbsps caster sugar
pink coloring
200 grams icing sugar
120 grams almond meal
2 tbsps icing sugar

Prepare the baking pan, spread with butter thinly; cover with baking paper.
Beat the egg whites to soft peaks, add sugar and coloring, beat until sugar dissolves.
Transfer the dough to bigger bowl. Add the icing sugar and almond meal, in two parts. Spoon dough into piping bag with a 1.5 cm plain spuit. Spray onto 36 x 4 cm baking pan circles, a distance of 2cm. Tap-pan on the tabl. Sprinkle with icing sugar, let stand for 15 minutes. Preheat fan-forced temperature oven 150C/130C. Bake macarons about 20 minutes. Allow 5 minutes, then remove from oven. Glue a piece of macarons with ganache. Sprinkle a little with icing sugar, if desired.

White Chocolate Ganache
100 grams white chocolate, cut into rough pieces
2 tbsps thickened ream / heavy cream (thick cream)

Stir in white chocolate with thick cream in a saucepan over low heat until smooth. Move to a smaller bowl. Close, chill in refrigerator until dough can be spread.



Eventough the KBB's letter a reference recipe, in my on kitchen I use a recipe from Helen Dujardin. Recipe & tips come from Macaron Tutorial PDF (Dessert Magazine)..

Basic French Meringue Macaron
3 egg whites or 100 gr weighed
50 grams granulated sugar
200 grams powdered sugar
110 grams blanched almonds, whole or ground

Instruction:
1. In a stand mixer fitted with the whisk attachment, whip the egg white to a foam, gradually add the sugar until you obtain a glossy meringue.
2. Combine the almonds and powdered sugar in a food processor and give them a quick pulse if you use already ground almonds (that you have ground yourself separately). It will break the powdered sugar lumps and combine your almonds with it evenly. If you use whole almonds, pulse throughly for a minute or so.
3. Add them to the meringue, and start to give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the top flatten on its on, you are good to go. If there is a small beak, give the batter a couple more folds.
4. Fill a pastry bag fitted with a plain tip with a batter and pipe small rounds (1.5 inch in diameter) onto parchment paper baking sheet.
5. Preheat the oven to 300 degrees F. Let the macarons sit out for and hour to harden their shell a bit and bake for 10-12 minutes, depending on their size. Let them cool completely before filling.
6. Pipe or spoon some of your filling on one shell and sandwich with another one.

Ganace Filling:
3/4 cup heavy cream
1 cup bittersweet chocolate

Instruction:
1. In a heavy saucepan set over medium heat, bring the heavy cream to a boil.
2. Remove from the stove and add the chocolate to it. Let stand 2 minutes and then stir untill fully combined.
3. Let cool until firm enough to put in a small piping bag.

I make my own variation with making chocolate, pandan, and pink macarons. Also make my own pandan and strawberry filling. But note that make macarons with additional color should be done very carefully.
For filling, I use strawberry flavor (heavy cream + strawberry jam + white cooking chocolate) and pandan flavor (heavy cream + white cooking chocolate + pandan paste).

After 3 times trial, finally I success make my own macarons. I'm so happy. The macarons crunchy outside, chewy on the inside.
The French Macaron recipes are able to produce about 25 macaron Sandwiches.







It's seems like a lot of questions about French Macaron, then I edit this post with tips in making macarons.
1. I use the recipe from Helen Dujardin Macaron Tutorial PDF (Dessert Magazine)..

Basic French Meringue Macaron
3 egg whites or 100 gr weighed
50 grams granulated sugar (for meringue, Widya: fine caster sugar)

200 grams powdered sugar (for a mixture of almonds, Widya: icing sugar)
110 grams blanched almonds, whole or ground. (Widya: almond slice)

Method (modified by Widya):
1. Blend the almonds and icing sugar using food processor.
2. Sift the icing sugar & almond mixture 3 times. Set aside
3. Whisk the egg whites in a clean and free of fat bowl. Add caster sugar slowly. Beat until stiff but not dry.
4. Add the almond mixture into egg white mixture. Do into 2 levels. Do this by beating action in the early phase.
5. Add coloring with folding motion.
6. Insert the batter into piping bag. Make round shape in a baking sheet covered with parchment paper.
7. Let stand at room until macaron dry (not wet. It may takes 1-3 hours (depending on humidity).
8. Bake in a preheated oven at 140 degrees Celsius for 13-17 minutes.
9. Let stand in baking sheet for 5 minutes. Remove from oven.
10. Store in air tight containers.

The notes & tips on macaron:
1. Macaron is humidity sensitive. I do not use almond powder from the grocery store, but make it by blend the whole almonds with icing sugar in a food processor. I use a good quality of icing sugar. I sift the almonds & sugar mixture 3 times.
2. Always remember, egg whites must be free fat and egg yolk. Use room temperature egg whites. I usually use the leftover egg white from making Lapis Surabaya cake. If kept from the refrigerator, let stand until room temperature first. Egg white storage container should also be free of fat. Bowl for whisking egg whites, should be free of fat, egg yolk. Use a medium stainless steel / glass bowl that has been washed with warm water. Same with the whisker. Drain. Avoid using a plastic container, plastic container is difficult to clean all the fat perfectly.
3. Beat the egg whites until stiff but not dry. Initial whisking, use low speed than add caster sugar bit by bit until the end. Then continue whisking with high speed until soft peaks egg white, stiff but not dry (cracked)
4. Mixing the egg whites & almond with folding motion. If you want to add coloring, use food coloring paste or powder. Avoid liquid coloring dye because it would add moisture.
5. Let rest macaron, better air-conditioned room. Let stand until the surface is not shiny.
6. Keep the heat in oven distribute evenly.
7. You'll be amaze to see macaroon leg growing in the first 3-4 minutes baking and the dome will get higher but remain smooth ...

Thursday, May 27, 2010

KBB # 17 : Savoury Bake

Pre-trial challenge KBB # 17 this time themed Savoury Bake, which makes savoury pie topped with lattice.





The main challenge is how to make a lattice pie. But for me there is another challenge ... the challenge to make puff pastry. Actually, we are allowed to use ready made ​​puff pastry, but I still curious and want to make my own puff pastry.

The reference for this challeng is the recipe of Ham and Cheese Lattice Pies.

For this occasion, we can any filling, as long as it considered savoury. So my choice is Chicken Mushroom Puff Pie.
Working step:
# 1. Create pake puff pastry recipes Puff pastry KBB # 9: Classic Puff Pastry (pate Feuilletee)
# 2. Make Filling Chicken Mushroom
# 3. Form pie with puff pastry and stuffed with filling
# 4. Close the filling with the lattice. Smeared with egg yolk.
# 5. Bake in a preheated oven at a temperature of 180 degrees Celsius. Bake for 45 minutes.


Step by Step Puff pastry

Step #1. Create a puff pastry

using: Classic Puff Pastry (pate Feuilletee
----------------------------------------------------
Source: King Arthur Flour 200th Anniversary Cookbook

1 pound (4 cups) unbleached all purposed flour/plain flour(or 3 ½ cups all-purposed/plain flour + ½ cup cornstarch/cornflour-)

1 pound (4 sticks) unsalted butter, ½ stick chilled, the rest at room temperature
1 – 2 tsp salt/garam (1 for sweet, 2 for savory)

1 ¼ cups cold water (or substitute it with 1 Tbs lemon juice for 1 water if you wish to further temper the gluten in the flour)

*Dough:
---------
Measure the flour into a mixing bowl. Remove ½ cup and set it aside in another bowl.

Take the half stick of chilled butter, cut it into small pieces and drop it into the flour. With two knives, a pastry blender or your fingertips, cut or rub the butter into the flour until it resembles cornmeal.

Add the salt (and optional lemon juice) to the water and add this to the flour. Mix gently with a fork until you have a rough dough that pulls away from the sides of the bowl. If you need to add more water, do it a tablespoon at a time until the dough holds together.

Turn the dough out onto a lightly floured surface and knead until it is smooth and the gluten has been somewhat developed, about 2-3 minutes. Wrap it in plastic and refrigerate for at least 30 minutes.




*Butter
---------
Take the remainder of the butter and the reserved flour and mix the two together until they're well blended and smooth. You can do this with a mixer, a food processor or with a spoon, by hand.

Pat this butter/flour mixture into an 8-inch square on a lightly floured piece of waxed paper. Cover it with second sheet of waxed paper and refrigerate it for at least 30 minutes. By mixing the butter with flour, you stabilize it somewhat so it won't decide to 'flow'.




Rolling-Folding
----------------
Remove the dough from the refrigerator and put it on a lightly floured surface. Gently roll it into a square about 12 inches on a side. You don't have to be obsessive about the dimension but be pretty close.

Put the butter square in the centre of the dough square but turn it so that the corners of the butter square point toward the sides of the dough square. Fold the corners of the dough over the butter until they meet in the middle. Pinch and seal the edges of the dough together.

Turn the square over and tap it gently with your rolling pin or by hand into a rectangular shape. Rolling the dough into a larger rectangle 20 inches long and 10 inches wide.

When the dough is the right size, fold the bottom third of the dough up to the centre and the top third over and turn the dough package ¼ turn to the right so it looks like a book ready to be opened. If the dough is still nice and cold and still relaxed, do another rolling and turning the same way. (If it begins feel too soft or wants to resist being rolled, cover it, put it on a small baking sheet and refrigerate it for 15 minutes).

If you've successfully rolled it out and folded it twice, you've completed 2 turns. Classic puff pastry gets six. Continue refrigerating it after each 2 turns (or more often if necessary) until all 6 turns are completed.




*Chill
--------
When all 6 turns are done, put the dough in the refrigerator for at least an hour (and preferable overnight) before shaping.


*Shaping
----------
After being thoroughly chilled, the dough can be shaped into croissants, patty shells, twists, straws, etc. Scraps can be chilled and rerolled.


*Freezing
-----------
Like other pastry doughs, you can freeze puff pasty in a non-self defrosting freezer for up to a year if it's well wrapped. It can also be frozen at any time during rolling, folding, turning process. Defrost it thoroughly before you use it, just to make sure it does not get too soft.



Step #2. Make Filling Chicken Mushroom
Chicken Mushroom Filling Recipe:
Ingredients:
- 500 grams of chopped chicken meat
- 100 grams of canned sliced ​​mushrooms (drained, rinsed)
- 1 piece Onions, roughly chopped
- 4 cloves garlic, roughly chopped
- 1 tsp salt
- ½ teaspoon pepper
- ¼ tsp nutmeg powder
- ½ tbsp sugar
- 50 ml of liquid milk
- 50 ml cooking cream
- 2 tablespoons flour, diluted with a little water
- Cooking oil for frying

Method:
1. Saute onion and garlic until fragrant.
2. Add the chopped chicken meat, mushrooms, salt, pepper powder, nutmeg powder, sugar. Cook until chicken is cooked and the water receded.
3. Add the cooking liquid milk and cream. Cook until boiling. Stir in the flour is dissolved in a little water. Cook until the liquid to recede. Set aside to cool.


Step #3. Form pie with puff pastry and stuffed with filling

Step #4. Close the filling with the lattice. Smeared with egg yolk



Step #5. Bake in a preheated oven at a temperature of 180oC.
Bake for 45 minutes until cooked.



Monday, March 22, 2010

KBB # 16 Made in Indonesia - Chiffon Cake: Black Chiffon Cake

Black Chiffon Cake

It's a black chiffon cake and this one is quite tempting. If you try one slice of it, I'll bet you wanna try to make its your own ..






This Black chiffon cake is presented for meet pre-trial challenge of KBB # 16 Chiffon Cake . Selection of black glutenous rice flour is based on its unique traditional taste.

I modified NCC's chiffon recipe with adding some bananas. The original recipe is here.



Black glutenous rice flour with banana chiffon cake
Ingredients A:
160 grams egg yolks
75 grams caster sugar
1 teaspoon vanilla

Ingredients B:
240 grams egg whites
125 grams caster sugar
1 teaspoon salt

Ingredients C:
50 grams flour
100 grams black glutenous rice flour
1 teaspoon baking powder

Ingredients D:
150 ml instant coconut milk
3 tablespoons vegetable oil
100 grams mashed bananas

Method:
1. Preheat oven 160oC.
2. Ingredients A: Beat ingredients A until thick. Set aside
3. Ingredients B: In another bowl, whisk egg whites until foamy, add salt, sugar, whisk until stiff (but not dry).
4. Ingredients C: Sieve of C, put into a large bowl. Add ingredients D, mix with a whisk to form a smooth paste. Add the beaten ingredients A, fold with a large spatula.
5. Add the egg whites in 3x increments, fold with large spatula.
6. Pour batter into baking pan without any grease around inside pan (I use angel food cake pan, 20 cm in diameter bottom). Bake at 160oC for 100 minutes until toothpicks come out clean
7. Remove from the oven. Immediately cool in upside down position with a bottle.
8. Cool for 1 hour. Remove cake from the the pan with a thin plastic or sharp knife.

Note:
1. Black glutenous rice flour can made from dried black glutenous rice that mill with grinder or special equipment. The resulted flours are quite sandy. But it's not affect the cake texture or taste. The chiffon texture is remains soft.
2. Mashed bananas until smooth. I use hand blender.
3. I use angel food cake pan, outside of pan wrapped with aluminum foil to helps the heat distribute evenly.

Tips:
1. Choose fresh eggs.
2. Wisk egg white in clean bowl, free from oil/egg yolk/water .
3. Mix the egg white and batter with folding motion.
4. Chiffon pan does not need to be greased.
5. Remove chiffon from the pan with a thin plastic spatula with a rotating motion around the pan, not up & down motion, to keep the cake skin being smooth.
6. Cut the chiffon cake with serrated knife.

Tempting to make Black Chiffon? Have fun ...




Pandan Chiffon Cake & Orange Chiffon Cake

Practice to Make Chiffon Cake



This chiffon making is a pre-challenge practice for KBB #16 Chiffon Cake. The next posting KBB #16 Made in Indonesia - Chiffon Cake: Black Chiffon Cake will be reported for KBB # 16 Chiffon Cake challenge.

Chiffon cake... In Indonesia, if we mention the chiffon cake, the memory remind us to a very light green cake with pandan leaf fragrant.. Yes the most popular chiffon cake in my country is pandan chiffon cake.

Well, let's make a chiffon cake...

Chiffon cake is soft, light-textured cake like sponge cake, different from the dense butter cake.

Chiffon cake making also more sensitive because it requires circumspection in the selection of eggs, egg white whisking, baking temperature, cooling time, and of course the selection of the right pan. So failures can occur due to one or more of the above factors. Failure can be happened in such way like burnt skin cake, flat cake, waisted cake, cracked cake surface.

Here are some tips from me after dozen practicing ha ... ha .. ha ...
1. Use tube pan with high walls, such as legged chiffon pan or angel food cake pan.
I use angel food cake pan. I cover the outside wall of pan with aluminum foil. With this method, the heat become more evenly for bake which is need to be baked more than 60 minutes.
Tube on middle of the pan and high wall pan will help chiffon to expand properly. I fill the pan only ½ of the pan high.



2. Do not overmix the pasta batter, just until reach a smooth paste.

3. Use fresh eggs, which are the egg whites still hold shape.
Bowl for whisking egg whites must be free from fat/oil/egg yolk/water.
Whisk the egg whites start from low speed, then add cream of tartar, then use high speed until they reach the stiff foam but not dry.

4. Fold the egg whites and the batter slowly to prevent flatting the batter.

5. Baking temperature is depend on recommended in the recipe. The temperature should be quite hot enough to make baking powder working in expanding the cake. Do not open oven door before 3/4 baking time.
Cooked Chiffon can be test using toothpicks that come out clean when insert into the cake.

6. Chiffon should be immediately cooled upside down or propped with a bottle. After cool, chiffon can be removed from the pan with the help of plastic spatula or sharp knife. Make a round motion around the pan, not the up down motion to get the smooth skin cake.

These are some pictures of fail chiffon cake..




Pandan Chiffon Cake with Almond



Below, I make Almond Pandan Chiffon Cake, using Pandan Chiffon, Fatmah Bahalwan NCC
This time I do a little modification. Have fun ...

Pandan Chiffon Cake recipe
Pasta batter:
75 gram caster sugar (original recipe 50 grams)
20 gram full cream powder milk
20 gram corn flour
140 gram wheat flour
1 tsp baking powder
100 ml vegetable oil
100 ml coconut milk
140 gram egg yolks
1 tsp pandan paste

Egg White:
300 ml egg whites
150 gr caster sugar
1/2 teaspoon salt
1 teaspoon cream of tartar (optional)

Sprinkle:
25 grams Almond flake


Method:
1. Preheat oven to 180oC.
2. Pasta batter: Combine the wheat flour, cornstarch, milk powder, baking powder, salt. Sift. Set aside in a big bowl.
Combine milk, oil, caster sugar, pandan paste and stir well. Add to the flour and stir in one direction using whisker until become a smooth paste.
Place egg in the center, stir in one direction.
3. Egg white: Whisk the egg whites until foamy. Add cream of tartar, salt, caster sugar gradually. Whisk until stiff but not dry.
4. Mix the egg white mixture into the pasta mixture in increments 3x with fold motion.
5. Pour batter into the chiffon pan without any grease around inside pan.
Bake at 180oC for 60 minutes
6. Remove the cake from the oven. Allow to cool upside down.
7. Run a thin plastic spatula or thin knife around the pan with a straight motion. Also at the bottom of cakes.
8. Release the center of the cake with a skewer. Back cakes on wire racks or directly into the serving dish. Cut into pieces using a serrated knife.




Orange Chiffon Cake
Orange Chiffon Cake Recipe from Yasaboga Book (Terampil membuat Cake & Pastry)
Sift:
200 grams wheat flour
1 teaspoon baking powder
½ teaspoon baking soda

Whisk:
7 egg whites
100 grams caster sugar
½ teaspoon cream of tartar

Orange pasta:
5 egg yolks
125 grams caster sugar
½ tsp orange coloring
100 ml vegetable oil
50 mL water
50 mL orange syrup (I use Sunquick Mandarin)


Method:
1. Preheat oven to 160oC.
2. Whisk the egg whites, sugar, and cream of tartar with a high speed, set aside.
3. In a big bowl, mix flour, sugar. Make center hole, add egg yolks, pour oil and other materials (if any). Stir until the dough becomes smooth while adding syrup. Pour the egg whites in 3 levels.
4. Pour batter into a chiffon pan without any grease around inside pan
5. Bake at 160oC for 90 minutes.
6. Chill the cake upside down. Remove the cake carefully with the help of a knife.

Friday, January 29, 2010

Banana Sweet Martabak

Usually I make sweet martabak with chocolate sprinkle (meises) stuffing or shredded cheese. But in this Banana Week, I want to make sweet martabak with chocolate, cheese, and banana stuffing.











The original recipe for 1 kg of wheat flour come from Mba Tati's blog The Kitchen Corner .
Here in Kuwait, the martabak recipe popularize by Mba Menti.

This martabak recipe considered as easy. All of we have to do is get familiar with the nonstick skillet & the heat.

For 250 grams of wheat flour in the recipe below can result: 2 martabaks with 18 cm & 1 martabak 14 cm in diameter, which is sufficient to satisfy my family.

I use Indian banana. It looks same as Indonesian banana, pisang tanduk. For this recipe, I choose the rape banana.


Ingredients:
Ingredients A:
250 grams wheat flour (I use bread flour)
1/4 tsp baking soda

Ingredients B:
1 eggs
60 grams sugar
1/4 teaspoon vanilla
1/2 tsp salt
375 ml water

Ingredients C:
1/2 tsp baking soda
1 teaspoon baking powder
1 tbsp water

Ingredients D:
Sugar
Butter
Sweet condensed milk
Grated chedaar cheese
Chocolate sprinkle
Chopped peanuts
Sesame


Method:
1. Mix the ingredients A. Sift. Set aside.
2. Mix the ingredients B. Beat at high speed to go up 2-3 minutes.
3. Add mixture A into mixture B until blended. Cover the batter,let stand 30 minutes.
4. Mix ingredients C. Stir well. Pour into the flour batter.
5. Heat a nonstick skillet until quite hot but not smoking.
6. Pour batter into nonstick skillet. After holes come out, sprinkle with sugar (ingredients D) then cover skillet and turned down the heat.
7. Once cooked, lift the martabak from skillet. Spread with butter, condensed milk, divided into 2 parts, sprinkle with grated cheese/chocolate sprinkle/chopped peanuts & sesame. Close martabak together. Brush the outside with butter again.
7. Cut with a sharp knife and always wipe the blade with kitchen napkin.


Tips :
1. Use good quality non-stick skillet that has thick bottom so it heats evenly
2. Heat the skillet but not until the smoking so that the martabak skin does not burn fast.
I use touch test; If I feel hot touching the skillet, it means that the skillet ready to be pour with the batter. It's silly...but it works well.
3. Add baking soda & baking soda mixture shortly before the batter pour into the skillet.
4. Don't pour too much or too little batter into the skillet
5. The heat must be hot enough to cause bubbles.
6. Pour sugar when the holes already pop off.
7. I think key success of making martabak is the correct way to use the skillet and the heat.