Saturday, November 26, 2011

KBB # 26 Panettone (traditional Italian christmas bread)

After 3 weeks vacation, now it's time to retrieve the baking mood. Ha..ha.. but don't think too long...the time is ticking, it's getting closer to the reporting deadline...

The challenge this month is the Italian bread, panettone precisely, bread typical Christmas dish.

I remember once bought Pannetone before Christmas two years ago at Sultan Al Kout (grocery store). At the time, I was interested by its unique packing. This bread only appears during Christmas. It tastes like a rich fruit cake. This the Panettone I bought looks like:

(Image: from Bauli)

Panettone is considered as rich yeast dough, means containing quite a lot fat, sugar, eggs. When compared with ordinary bread, panettone will taste more tender, just like Brioche.

Panettone (traditional Italian christmas bread)
Source: The Worldwide Gourmet

- 1 1/2 cakes of fresh baker's yeast (My note: 1 cake = 1 sachet or 7 gram instant dry yeast, source: Joy of Cooking book)
- 65 ml (1/4 cup) sugar
- 6 tbsp. warm water (I use fresh milk)
- 6 egg yolks
- Finely grated zest of 1 lemon
- A pinch of salt
- 500-750 ml (2-3 cups) flour (I use bread flour)
- 100 ml (6 tbsp.) diced candied peel (I use mix fruit)
- 100 g (6 tbsp.) + 2 tbsp.butter
- 4 tbsp. sultanas
- 4 tbsp. currants (I use dry cranberry)
- 1 tsp. vanilla

Sprinkle 1 tbsp. granulated sugar and the yeast over the warm milk and let sit 3 minutes; mix and let rest in a warm draft-free place (e.g., a warm oven that has been turned off) until the mixture has doubled in volume, approximately 5 minutes;

Pour the mixture into a bowl, add in the egg yolks, vanilla, lemon zest, salt and remaining sugar;

Gradually mix in 500 ml (2 c.) of the flour by hand until a smooth consistency is attained - the dough should easily come together into a ball;

Gradually add the butter cut into small dice and beat until the dough becomes smoother and more elastic;

Add 125 to 250 ml (1/2 to 1 c.) more flour until the dough is firm and silky but not sticky;

Place the ball onto a lightly floured surface. Knead the dough for approximately 10 minutes. When the dough is smooth and shiny, place into a buttered bowl; dust lightly with flour, cover with a kitchen towel and place in a warm draft-free place for about 45 minutes until doubled in volume;

Punch down the dough firmly with your fist and flatten it out in the bowl; add the candied lemon peel, raisins and currants and knead until well distributed but without working the dough more than necessary;

Line a large bread pan with brown paper that has been well buttered on both sides; place the dough in the pan and trace a cross on top;

Cover with buttered paper and let rise again in a warm place for 15 minutes;
remove the paper from the top; brush the top with softened butter.

Preheat the oven to 200°C (400° F);
place the bread pan on the middle rack of the oven and bake for 10 minutes;

Reduce the oven temperature to 160° C (350° F) and continue baking for another 30 to 40 minutes, brushing again with melted butter; the bread is done when the surface is golden and crispy;

Remove from the oven; remove the paper and let cool for 15 minutes before unmolding.

This how fresh Panettone looks after come out from the oven..

My note about Panettone making:
- I mixed sultanas, dry fruit, dry cranberries, marinate them with lemon Zest and heated orange juice. Once cool, cover and leave overnight in the refrigerator, then drained. This makes the bread more moist. (Reff: Professional Baking, Wayne Gisslen, p. 192)
- Do not add all the 3 cups wheat flour. For first stage, just add 2 cups. During kneading, add more flour little by little until the dough not sticky anymore. At the begining, I use heavy duty mixer, then countinue with hand until I got elastic dough.
- For me, the this panetone has less sweet, less spice taste. It need to be added with more lemon Zest to balance the 6 egg yolks.

Now, the beautiful Panettone is ready being wrapped for Christmas gift...

Sunday, October 2, 2011

Paris in Photographs

City of Beauty

Inside Musée du Louvre

Old City

Locked Love in Paris

Friday, September 30, 2011


5 years ago, I got an assignment to make a dream book. I have to make list 10 of my dreams. Some of them are: taking Shifa to Disneyland and a picture of a hotel window in Paris with Eiffel Tower view...It's just a wish and a dream... but it keep on dreaming & don't let your dream died..., you'd never know someday...

Actually, we can say that this is a unintentionally trip... Almost 2 years we did not go on vacation to our home country Indonesia. We feel super duper bored. Our daughters Shifa & Naila also angry because 3 month vacation doing noting, except "playing games". Remember Susy Ardianto in her blog said: "two years in Kuwait, practically we already explore all around Kuwait or we can say "khatam". Our weekly entertainment only going from one mall to another. And, during summer Kuwait is very hot. It can reach 45-50°C in midday.

Then, we start browsing to go to Turkey for this Eid Holiday. But it turn to be expensive. So we change the plan to Europe after this Eid holiday... Ooo. it was become more cheaper....
We decided to have third party Al Qabas to take care our Schengen Visa application. Al Qabas was just taking care of Visa of 3 destination countries, namely Germany, Italy, French. Finally, we decided to go to French only, Paris.

Here some of our preparation:
1. Book the hotel. We like to use
2. Book the aeroplane ticket. We use Turkish Airline, which the meals were recommended by our friend.
3. Complete the documents for visa requirements
4. Collect the documents to Al Qabbas and our Visa ready in 9 day. Al Qabas gave us sms when the visa ready. We also can track our visa status online.
5. Then we prepare the clothes, foods, medicines, and the most important the traveling allowance.

Preparation after the Visa were ready
1. Clothes
Going to Europe, it's necessary for us to know the weather at the time. For end of September, Paris weather will be 12oC - 24oC (for references can be found at Wikitravel). So we bring jackets & umbrella just in case raining.

2. Foods
As Indonesian, I feel more comfortable if I can eat rice at least once a day. So we brought rice, rendang (spicy beed stew), Ceres (chocolate sprinkle), noodles, Quaker Oats, and palm sugar.

3. Medicines
I brought thermometer, children medicines, and my husband medicines.

4. Hotel
We prefer to stay in an aparthotel.There is a kitchen, kichenette (pots, plates, bowls, glasses, knives, spoons, cutting board, electric kettle), microwave, dishwasher, iron & board. Then the Adagio Paris Tour Eiffel become our choice. It about 2 Km from the Eiffel tower (8 minutes by car, 20 minute walk) .. For us, this hotel is quite satisfying.... close to Monoprix grocery store (300 meters, 3 minutes walk), Mc Donald's (450 meters, 5 minutes walk), Darty electronic store (450 meters, 5 minutes walk), Sushi restaurant, Laundry, taxi station.

5. Money change
We had Euro from Al Muzaini, Fahaheel and from money changer counter at Fahaheel Bazar.

6. Others
- Compas for prayer Qibla direction.
- Universal adapter for electronic equipment connections such as: laptop, mobilephone, camera, camcorder.

Ready to go....
Day-1 (Flight & Paris City Tour)
We had flight from Kuwait early morning. Then after 7 hours flight with Istanbul stopover, finally we arrived at Charles de Gaulle International Airport/CDG. We continued the trip with taxi to the hotel. It was quite expensive..50 Euros...
During the trip, Naila seems happy and keep saying: I love Paris ... Kuwait only dessert...

After check in the hotel, we directly went to Eiffel Tower with taxi. Then changed the transportation to Paris L'Open Tour bus, a double dekker city tour bus. Then we began the Paris Grand Tour, including Seine River cruise package on it. We started the tour from the Tour Eiffel, the Hôtel des Invalides, the Esplanade des Invalides, Concorde - Royale, Madeleine, Opéra - 4 septembre, Musée du Louvre, Pont Neuf - Quai des Orfévres, Notre Dame, Concorde, La Boetie - Champs-Elysées, Charles de Gaulle -Etoile (The Arch of Triumph), Trocadero Square, ended at the Eiffel tower .... wow ... Paris, a beautiful city ... After that we went back to the hotel with taxi.

There are things to remember about the transportation in Paris:
1. Stop the taxi at taxi station, not in any place.
- We can not directly open the taxi door, until the taxi driver agreed on route & number of passengers. Because they rarely speak English, we've better write our destination/hotel address/showing map. Then the driver will then count the number of passengers. Usually max 4 will instantly approved. If more than 4, there will be extra charge for the 5th passenger.
- Do not sit directly in front of / beside the driver, until we have the command to be sitting beside the driver.
- Most taxi are equipped with GPS. Their rates are standarized. Initial rate is 2.3 Euros, and when we arrived at destination, there will be additional charge.
- Taxi usually will reject if the destination is too close.
- Taxi easily found around Paris, especially in tourist areas. But if you go far away from city, you would have difficulties to find taxi.

2. There are two hop on hop off bus for tourists. There is a Paris L'Open Tour (yellow color) and there is Les Cars Rouges (the red one). We chose yellow bus because, according to the reviews on Tripadvisor , the frequency of yellow buses are more frequent. This double dekker bus is also equipped with an audio tour guides in various languages. Same like taxi, the bus has to be stopped at its station. On this yellow tour bus, is green/yellow/red/blue label stick on the front window. The label color shows its route.

Day-2 (Seine River cruise & Champs-Elysées)
Since we arrived at the Louvre Museum late, and saw that there were already a long queue, we gave up. Change the next destination to the Seine River cruise, ride the yellow bus, get off at Pont Neuf, and walked to the base Seine River cruise (manage by Batobus).

Then we continued to the Champs-Elysées. Ate Margarita Pizza .. Hmmm soft crust pizza, crips, so yummy .. the best we ever taste.

On the way home, we stopped to nearby Monoprix grocery store. We bought some oranges, apples, papaya, bread, butter, eggs, sugar, oil, and drinking water. On the upstairs floor, we found orange squeezer and electronic adapter for our laptop, mobilephone, and camera.

On the afternoon, I cooked rice with old-fashioned way. Only using pan & correct amount of water, started with medium heat then continued to low heat until cook thoroughly.

Day-3 (Louvre Museum & Louis Vuitton)
Early morning on the next day, we went to Louvre. Louvre is a museum with the most complete collection of the world. The maestro masterpiece and world famous historical relics are stored here.
To go inside the Louvre, we queued for a while in front of the pyramid for security check, then went downstairs to pick up brochures and buy tickets at automated machines. Ticket price is 10 Euros/person.
To study the museum map, we sat for a while at Paul Cafe. We gave chance to Shifa & Naila to decided, which collections will be seen. Because if you do not have any plan, surely you will get tired all day long exploring the museum. Finally, Shifa decided to see Mona Lisa and the Aphrodite statue.

After 3 hours of walking around inside Louvre, we decided to buy souvenirs.
We went to Notre Dame area to buy souvenirs.. Tired.. we went back the hotel ..take a short rest, shower, and then continue our tour.

The next destination: Louis Vuitton ... To buy a LV bag was a special request from a close friend of mine. While we queued to get into the store...suddenly, a LV officers came out.. said "We're close, come again tomorrow ".... oooo alaaa.. it still 6:30 pm. For us, it's too early to close a store..But fine.. Then we went back to Eiffel Tower and back to the hotel.

We back to the hotel but first want to stop by to the Monoprix. Unfortunately, it was closed... So remember, most shops closed on weekend and you should already enough food stocks for the weekends.

Hari ke-4 (Disneyland, Arc de Triomphe, dan Louis Vuitton)
Next destination: Disneyland.
The night before we bought a reservation ticket at the hotel. We took 1 day, 1 park package.
We went from the hotel at 7 am, ride taxi to the Charles de Gaulle Metro station, Triopme D Arc. Buy return tickets to Marne-la-Vallee station (Parcs Disneyland). It took 35 minutes to the Disneyland.

Arriving at the Marne-la-Vallee station(Parcs Disneyland), we entered into the queue area of Disneyland and had security checks to the ticket counter .. here we are .. in Paris Disneyland...

The first step, we're looking for a restaurant. My friend Mba Rita gave us reference to eat at Hakuna Matata (located in Adventureland). Here, while studying the map, we once again asked Shifa & Naila to decided which playground will be visited. They chose the Phantom Manor (Haunted house) in Frontierland, Alice's Curious Labyrinth in Fantasyland. But unfortunately Haunted house was closed, perhaps in preparation for Halloween.

After 4 hours in Disneyland, we returned to Paris. Incidentally exit the Metro right in front of the Arc D Triompe. We immediately took family photo....and yes there will be someone always grumpy for photo session....Shifa...

Look around.. there was LV store in sight ... queued again .. until finally succeeded in carrying a special LV bag..

Back to hotel...preparing for check out tomorow and booked a taxi van for our transportation to the airport..hmmm...again.... quite expensive, 70 euros.

Hari ke-5 (Eiffel Tower go to the top)
Woke up in the morning, we went to Eiffel tower by walk. The ticketing cashier open at 9:30 am, you should already lining up 30 minutes earlier. At the Eiffel top, we took some picture and had Paris sightseeing.
This is my sugesstion: If you want to ride up to the Eiffel tower, you should come early morning to avoid long queue !!!

At 10:30, we went back to the hotel ... Ready for check out ... Going to the airport.

Bye bye Paris, till meet u again ...
In fact, there are still many places that want to visit. I still want to take picture in front of "Le Cordon Bleu", an international culinary school icon.

Visiting Paris in 4 nights wa not enough. But most of all ... We have fun .. During this trip.
Alhamdulillah ....

I hope this sharing can be useful ...

Al Qabbas Assurex
Catatan Ardi's Family
Disneyland Paris
Google maps
Paris L'Open Tour

Tuesday, September 20, 2011

KBB # 25 Devonshire"Birthday Party" Tea

Let's celebrate the 4th KBB's birthday with Devonshire-style tea party, which is a typical British dish of tea came from Devon. In Devonshire-style tea time, scones served with clotted cream and jam.

In this challenge, KBB member were expected to create a light textured scones then serve them with a "tea party" presentation.

Talking about scones.... it remind me of the raisin scones that I bought at Al Kout Sultan Center. This kind of scone is one of my choice when I want to eat something starchy other than bread or cake.. Actually, while eating the crispy scone, I wondering myself how to make it. Then I looked the ingredients list...there're flour, butter, buttermilk, baking powder .. ooo...Let's make it anyway

Baking 911 said about the Scones: If any breads deserve the name "quick," it's the English Scone.
Instead of sweet, scones can be savory: add some caraway seeds or chopped dill, etc. to the plain dough with a pinch of salt. Serve with sour cream or crème fraiche.
Scones have been described as smoother than an English muffin, heavier than a muffin, and thicker than a flat bread. When made, scones have some height from rising in the oven, though not as much as a biscuit, are lightly browned on the outside and cooked all the way through on the inside. When opened, they should be slightly crumbly, tender and almost cake-like or flaky depending on how they are made. They are served freshly baked, warm from the oven, with butter, lemon curd, cream, honey and/or jam. Scones are traditionally served at English Tea Time, but in America they are served at any time during the day.

So, scone should be light, crumbly, not expanding too much, and the most important: it should cook thoroughly....

After browsing, my scone recipe choice is: Basic Raisin Scone Recipe from Baking 911 (By: The California Culinary Academy )
Makes 18 - 24

3 1/2 cups all-purpose flour
2 tablespoons cream of tartar
2 teaspoons baking soda
1/2 teaspoon salt
1/3 cup sugar
3/4 cup unsalted butter, cold
1/2 cup buttermilk, cold
2 large eggs
1-1/4 cups raisins, currants or dried cranberries (can be mixed)

1. Preheat oven to 375 degrees F. In a large bowl combine flour, cream of tartar, baking soda, salt, and sugar.
2. Cut in butter until mixture resembles fine crumbs.
3. Mix together buttermilk and eggs. Add to dry ingredients, mixing to form a soft dough. Stir in raisins.
4. Knead dough on a floured surface several times.
5. Pat out dough 1 inch thick. Cut into desired shapes and place on ungreased baking sheets.
6. Bake until golden brown (15 to 20 minutes).

Makes 18 to 24.

Place scones 1-1/2 to 2 inches apart on baking sheets. Bake in a preheated 375 degrees F oven until golden brown (20 to 25 minutes).
Notes: You can make scones in any size or shape you wish -- circles, squares, triangles, hearts, crescents, stars. They're delicious as "sandwiches" filled with thinly sliced ham.

Per serving: 191 Calories; 8g Fat (35% calories from fat); 3g Protein; 28g Carbohydrate; 37mg Cholesterol; 262mg Sodium; 2 grams fiber

After all, I got the conclusion that making scone is easy & quick...
Come, try it...

The most important key in making scone is almost the same like making pie crust: use chill butter, do not touch the dough with hand intensely. Better use pastry cutter (look step by step photo) or 2 knives to blend the butter & flour.
Shape the scone with push down pressure, no need to press it around. If the oven already full, the left shaped dough can be refrigerate until ready to bake.
The complete tips can be seen in Baking 911.

Since the amount of baking powder is use quiet a lot, scones tent to be bitter. And for those who have low salt/sodium diet (hipertension), they should consider the amount of baking powder consumption.

Thursday, September 8, 2011

Barbie & Kuwait Tower Tumpeng

Tumpeng is an iconic Indonesia food and has certain traditional meanings. Want to know more about it...????? You can read the following NCC article here.
Although before, we can only see the traditional cone shape of this sticky yellow rice, but now we often see the other creations & shape of tumpeng, such as the Barbie & Kuwait Tower tumpeng below. Both tumpengs stand beautifully at Indonesian stall in English School Fahaheel, during International Day, April 2011.

(Photo courtesy of Dudi Mulyadi & Menti Russiantini via Facebook)

(Photo courtesy of Dudi Mulyadi & Menti Russiantini via Facebook)

(Photo courtesy of Dudi Mulyadi & Menti Russiantini via Facebook)

I am using the sticky yellow rice recipe from NCC, while the others side dishes recipes using my own recipes which have not been standarized.

The sticky yellow rice recipe from Fatmah Bahalwan:
800 gram rice
200 gram white glutinous rice
1200 mL coconut milk
1 tablespoon finely grated turmeric
2 tablespoons salt
4 salam leaves
1 pandan leaves
2 stalks lemongrass
1 tablespoon lemon juice.

1. Mix the rice and glutinous rice, wash and drain well, steamed.
2. Meanwhile, mix turmeric and coconut milk, strain, discard turmeric pulp. Cook with the salam leaves, pandan and lemongrass. Add salt. Continue to cook until boiling. Turn off the heat.
3. Add the hot rice into the coconut milk and stir well. Allow until the coconut milk is absorbed. Pour the lime juice. Stir well.
4. Cook in steamer for 20 minutes, remove from heat.
5. Shape into Barbie skirt & Kuwait Tower. These tumpeng can spend as much as 2.5 recipe of the sticky yellow rice above.

For food hygiene, always use plastic gloves when shape the tumpeng and putting together the side dishes. And to prevent contamination during the transportation, tumpeng should be covered with plastic with enough hole to vent the food steam.

Monday, August 29, 2011

Red & White Macarons

Indonesian Foodblogger : Red & White Food Photo

To celebrate Indonesian Independence Day (August 17), Indonesian Foodblogger Community held a Red & White Food Photo Challenge. For this challenge, I choose to make red & white macaron, as same theme of our National flag.

The attention for my challenge are... how to make bright red macaron with smooth dome & its famous feet. And shoot the red object with my camera. Yeah...quite challenging...

Let's start...
Just like previous posting French Macaroon dan Love Macaroon, I use basic macaron recipe from Helen Dujardin "The Macaron Queen". And the bright red macaron recipe from Red Velvet Valentine's Macarons by Jayme, the same color idea with Red Velvet Cake.

Basic French Meringue Macaron Rcipe (Helen Dujardin)

3 egg whites or 100 gr weighed
50 gram granulated sugar
200 gram powdered sugar
110 gram blanched almonds, whole or ground

Coloring: (adapted from Jayme )
1/4 sdt red coloring (powder)
1/8 sdt cocoa powder

Methode (Modified):
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. Dived the batter into 2 parts. Add red velvet coloring into the 1 part with folding motion.
6. Insert each 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.

Resep Filling: Lemon Swiss Meringue Buttercream (adapted from Meyer Lemon Macarons by Jayme
makes approximately 1 1/2 cups

2 egg whites
1/2 cup sugar
1/4 teaspoon salt
1/8 teaspoon cream of tartar
2 sticks unsalted butter, at room temp cut into chunks
1/2 teaspoon vanilla extract
3 tablespoons lemon juice
zest of 1-2 lemons, or to taste

In a double boiler, combine the egg whites, sugar, salt and cream of tartar. Use a hand held mixer to beat until the mixture becomes too hot to comfortably touch - approximately 5 minutes or so. Remove from heat and transfer mixture to the bowl of a stand mixer fitted with a whisk. Continue to beat until you have stiff peaks. Add the butter a few pieces at a time, beating the mixture thoroughly. Lastly, beat in the vanilla, lemon juice and zest. Use at room temperature.

Well... finally I can write the report and participate in my beloved country Independence Day..
Dirgahayu Indonesia.... MERDEKA !!!!

Sunday, August 28, 2011

Differences between Extra Virgin Olive Oil & Olive Oil

What is the difference between Extra virgin olive oil (EVOO) & Olive oil ? How to use them?

These questions are related to the extraction process of olives into oil and the characteristics of its smoke point .

Generally, olive oil is processed by grinding olives into a paste which is then extracted using a mechanical process by squeezing (traditional method) or centrafugation (modern method). Once olive oil is extracted, there will be the remaining solids called pomace (which still contains a small amount of oil).

Based on its process, the olive oil can be grouped into:
1. Virgin , where oil is produced from a physical process without chemical treatment. Often called cold procces.
2. Refined oil. Furthermore, after going through a cold process , the oil will go through the refinery process, such as chemical processing to neutralize the sharp taste & acid content.
3. Pomace , produced by extraction process using a solvent (usually hexane) with the aid of heat.

Simply, Extra virgin olive oil can be called as the first extract of olives. This oil has a low smoke point because it still contain many unrefined compounds. Extra virgin olive oil will burn at temperatures above 117oC. So Extra virgin olive oil suitable for salad dressings or food served cold.

While Olive oil (the common word for olive oil that has been through a refinery process), has a higher smoke point. So, it could be used for sauteing.

Then, what is a smoke point?
Smoke point shows temperature when the cooking oil/fat will split into glycerol & free fatty acids and produces bluish smoke. This smoke is also a sign of decline in the quality of taste and nutrition content.
Cooking oil which has changed the color to be darker, has a risk as cancer trigger (carsinogenic).

So that, the key of selection on oil/fat for deep fried (fry until submerged) is the higher smoke point, higher than olive oil smoke point. And try to read the nutrition label, especially its saturated fat/trans fatty acids/polyunsaturated fat/monounsaturated fat content.

Further information about saturated fat/trans fatty acids/polyunsaturated fat/ monounsaturated fat, can be read this link.

Wikipedia - Olive Oil
Wikipedia - Cooking Oil
Wikipedia - Smoke Point

Heart Healthy Diet: Low Fat, Low Cholesterol, Low Sodium Diet

The article from this link is very good and and simple. It can be used as a guide for the attention of low-fat diet, low cholesterol, low in salt diet. The original article can be found here

Department of Nutrition Services, The Ohio State University Medical Center

Monday, July 25, 2011

KBB # 24 Rich Chocolate Tart

The challenge for this month is "Rich Chocolate Tart"

What the difference between Tart & Pie ????? Let's the answer from Wikipedia...
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard.
The categories of 'tart', 'flan', and 'pie' overlap, with no sharp distinctions, though 'pie' is the more common term in the United States.
Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard.
Tarte Tatin is an upside-down tart, of apples, other fruit, or onions.
Savoury tarts include quiche, a family of savoury tarts with a mostly custard filling; German zwiebelkuchen 'onion tart', and Swiss cheese tart made from Gruyere.


Well this time we'll make a Chocolate Tart, which is basically a short crust pastry filled with chocolate custard.

To get a crispy/flaky crust: try minimize overmixing the fat with flour. This can be achieved by application of a food processor, cold butter, and chilling the pastry dough. Avoid overmixing dough by hand, where the heat from hand will melt the butter.

Let's see the recipe:
KBB#24: Rich Chocolate Tart
Source: Best Food: Desserts. The Australian Women Weekly.
For 10 servings

185 gram flour
25 gram cocoa powder
55 gram icing sugar
150g cold butter, chopped
2 egg yolks
1 cup cold water

Mix flour, cocoa powder, sugar and butter in food processor bowl, and process until well blended. Add egg yolk and water, mix until become a ball.
Put on floured table, shape into a big ball. Cover with cling film, chill in refrigerator for 30 minutes.
Preheat the oven with moderate temperature (I use 160oC).

Roll the pastry dough into large disk, large enough to cover 24 cm in diameter tart tin which already greased with butter. Place the pastry dough into tart tin and press the tin bottom and wall. Close, chill in refrigerator for 30 minutes. Cover with baking paper, fill with dry beans or rice, place them in oven. Bake uncovered for 15 minutes. Remove the paper and beans, bake another 10 minutes until brown. Chill.

Chocolate Filling
4 egg yolks
2 eggs
55 gram caster sugar
80ml thick cream
300 gram dark cooking chocolate, melt
1 teaspoon vanilla extract

Beat the egg yolks, eggs and caster sugar in a small bowl with mixer until thick and creamy. Add the cream, chocolate and vanilla extracts. Pour the chocolate mixture into the crust that is already chilled. Bake for 30 minutes or until filling is cooked/set. Chill for 10 minutes. If you like, you can pour an extra sprinkle with chocolate powder and then serve.

Note from me:
- So obviously that the usage of food processor, cold butter, cold water, and chilling the dough in the refrigerator. All of these methods is purpose to get a crispy/flaky crust. In addition, there are several other ways, such as: use low-protein flour (pastry flour), hydroganated shortening (trans fat), lard (pig fat, which would not allowed for me as Moslems)

- Beans/rice is use to hold the crust from lifted when it baked. This technique has known as "baking blind".
That pie crust is first baked without the filling. Then baked again after filled with custard. This method is different from the traditional apple pie, which is the double pie crust (bottom & cover crust) & fruit filling are baked at the same time.

- This chocolate crust must be baked throroughly using moderate temperature.(I use 160oC). So that the crust is not burnt or has soggy bottom.

- Once the cooked tart is kept overnight, it taste even better. It taste like brownies with additional cruchy crust & well balance of sweetness. My daughter Shifa said: "I like the crust ... it's so cruchy ..... And my other daugther Naila also said: " this tart is good for children".

- For those who want to sprinkle chocolate powder as a decorative topping, better sprinkle it only a little so it will not taste bitter. And do not fill the custard into the crust to much, because the custard will expand during baking.

Then frinds, let's try & taste it....

Monday, May 30, 2011

KBB # 23 Cheesy Fun

KBB's challenge this month is Cheesecake. "Hmmm ...." It's time to make my own cheesecake, after tasting many kind of cheesecake from Pizza Hut, KFC, IKEA resaturant, cafes, and even a mini cheesecake store "Delight" near my home.

Let's discuss a glimpse of the cheesecake. Reading from Baking 911, and "35 variasi Resep Cheesecake book from Yasaboga" and other literature said that: Cheesecake is a kind of fine-textured cake, soft, with young cheese as main ingredient. Some cheesecake tastes creamy sweet, others savory, depending on materials & techniques used.

The manner of cheesecake producing can be divided into:
1. Chilled Cheesecake: cake is not baked, but only shaped & cooled in the chiller (freezer) then cutted .
2. Baked Cheesecake: baked in an oven, can be done in two ways:
2a. Normal baking
2b. Au-bain-marie baking (steamed), which pan containing cheesecake batter put into pan larger sizes pan that filled with water. The amount of water must not too much, but used should be sufficient for long time baking.

Soft cheese that commonly used are: cream cheese, mascarpone cheese, ricotta cheese, cottage cheese, Neufchatel cheese, feta cheese. Each of this cheese has a different taste & texture.

Now let's see the recipe Lemon Cheesecake, Source: Successful Baking. This Italian style cheesecake has a citrusy taste that is very delicious eaten accompany withwith thick espresso.

For 8-10 servings
¼ cup port ----- (*can be substiture with orange juice)
¼ cup orange juice
75 gram sultanas
150 gram mascarpone
400 gram ricotta
125 gram caster sugar
2 eggs, separate white and egg yolks
3 lemons, zest
60 gram flour
80 gram dry apricots, slice

30 gram unsalted butter
185 gram nuts, grinder (I use almond powder)
8 teaspoons caster sugar
4 teaspoons dark brown sugar
½ teaspoon cinnamon powder
¼ teaspoon allspice powder

1. Preheat oven at 170C. Prepare 23 cm baking pan (I use 21 cm diameter spring form pan), spread inside with melted butter. Cover pan bottom with parchment paper then greased with melted butter.
2. Heat orange juice and sultanas (I put sliced sultana & sliced apricot ) in pan for 5 minutes. Remove from heat, cover, let stand 15 minutes.

1. Melt butter, add nuts (I use almond powder), sugar, spice, mix well. Cover the pan bottom & wall and press to compact.
2. Beat the mascarpone and ricotta until smooth, then add the sugar, egg yolk and grated orange peel, then add flour, stirring until blended and smooth.
Add sultanas, apricots, orange juice mixture.
3. Beat the egg whites in a clean & fat-free bowl until soft peaks.
Add the beaten egg whites into the cheese mixture. Pour into the baking dish
4. Place pan on baking tray. Baked for 1 hour, or until the surface of the cheesecake set and golden brown in the middle. Turn off oven. Leave the cheesecake in the oven with the door open slightly for 50-60 minutes.
5. Remove the cheesecake from the oven. Use a blunt knife around the cheesecake slowly and let cool.
Remove cheesecake from pan and chill in refrigerator for 2 hours before serving.
(I skip this step. What I done: after cheesecake baked, resting in the oven 1 hour, remove from oven, let it really cool 2-3 hours , cover the cake with cling film, store in refrigerator overnight, then opened the pan, decorated with whipped cream & lemon)

Whipped Cream Recipe by me (according packing direction):
2 sachet non dairy whipped cream (@ 36 gram), whisk with 1/2 cup cool fresh milk.

This time, I feel lucky. Because I can find Sultana, apricots, Mascarpone, and ricotta easily in grocery store eventhough it considered expensive. Some of my friends in Indonesia have difficulty in finding these ingredients. They have to make their own mascarpone & ricotta. It remembering me when doing chiffon cake challenge, hard for me to find chiffon pan like in Indonesia...

Here are some note & tips:
* Slice sultana & apricots into small pieces to make them easy when cutting cheesecake.
* Spread butter around the pan and wrapped with nuts thickly & evenly.
* Some problems may happened in making cheesecake: the surface of the cheesecake is cracking (usually when chesecake baked directly without au-bain-marie method).
* Further tips on how to mix the batter, baking, cooling, removing from pan, cutting, storage, etc., can be read in Baking 911, and "35 variasi Resep Cheesecake book from Yasaboga"