28 Januari 2010

Pandan Chiffon Cake


Cake ini sebenernya dah dibikin beberapa waktu yang lalu. Belum sempat naik cetak... sibuk banget 2 minggu terakhir ini.

Chiffon cake... cake yang lembuttt teksturnya... memberikan sensasi tersendiri ketika menggigitnya.

Browsing di inet, dari mbak Wiki... ada artikel begini nih :

A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. In contrast to butter, the traditional fat used in cake making, it is difficult to beat air into oil, so chiffon cakes, like angel cakes and other foam cakes, achieve a fluffy texture by beating egg whites until stiff, and folding them into the cake batter before baking.

The chiffon cake was invented in 1927 by Harry Baker, a California insurance salesman turned caterer. Mr. Baker kept the recipe secret for 20 years until he sold it to General Mills. At this point the name was changed to "chiffon cake" and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948.

Jadi, ternyata ini awalnya adalah resep rahasia dapur dari Oom Harry. Termasuk kue yang "baru" kali ya... dibandingkan dengan butter cake dll.

Sebenernya, pas bikin cake ini, maunya bikin warna warni, rainbow gitu loh. Karena si mungil Kalila ngalem banget.. akhirnya dibikin pandan tok aja.. cepet.

Biarpun cepet... namun soal rasa....nyeemmmm.... gak usah ditanya. Ravi habis setengah loyang sendiri loh....

24 Januari 2010

Devil's Food Cake


Wiken kemarin nyobain bikin devil's food cake. Trus di rumah lagi gak ada cemilan apa2, padahal pangeranku gak tahan kalau gak nyemil apa2...hehe..

Sempat ngintip di wikipedia, perihal kue setan ini... ternyata begini ceritanya :

Devil's food cake is a moist, airy, rich chocolate layer cake. Devil's food cake is considered a counterpart to the white or yellow angel food cake. Due to differing recipes and changing ingredient availability over the course of the twentieth century, it is difficult to precisely quantify what distinguishes devil's food from the more standard chocolate cake. The cake is usually paired with a rich chocolate frosting.

Devil's food cake is generally more moist and airy than other chocolate cakes, and often uses cocoa as opposed to chocolate for the flavor.The lack of melted chocolate is typically what distinguishes a 'devil's food cake' from a chocolate cake, though some recipes call for both, resulting in an even richer chocolate flavor. The use of hot, or boiling water as the cake's main liquid, rather than milk, is also a common difference.

Devil's food cake is sometimes distinguished from other chocolate cakes by the use of additional baking soda (sodium bicarbonate) which raises the pH level and makes the cake a deeper and darker mahogany color. Devil's food cake incorporates butter (or a substitute), egg whites, flour (while some chocolate cakes are flourless) and less egg than other chocolate cakes.Devil's food cake was introduced in the United States in the early 20th century with the recipe in print as early as 1905.

A similar cake, the red velvet cake, is closely linked to a devil's food cake, and in some turn of the century cookbooks the two names may have been interchangeable. When used in cakes, baking soda causes reddening of cocoa powder when baked, and before more alkaline "Dutch Processed" cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name "Red Velvet" as well as "Devil's Food" and a long list of similar names for chocolate cakes.

Oh ya, resep lengkap yang aku pakai sbb :
Devil's Food Cake
Buku Cake Klasik dari Primarasa edisi Istimewa

brown sugar 200 gr (kemarin sebagian campur gula pasir, krn habis)
coklat bubuk 50 gr
Buttermilk 250 ml (aku bikin sendiri dr susu plus air jeruk nipis)
vanili bubuk 1 sdt
Tepung terigu 240 gr
Baking Powder 1 sdt
Garam 1/2 sdt
Mentega 100 gr
Gula pasir 100 gr
Telur 2 butir

Cara :
1. Campur brown sugar, coklat bubuk, dan 1/2 bagian buttermilk, aduk hingga gula dan coklat larut, sisihkan. Campur sisa buttermilk dengan vanili, sisihkan. Ayak tepung terigu, BP dan garam, sisihkan. Panaskan oven 180 derajat.
2. Kocok mentega dengan mixer kecepatan sedang hingga lembut, masukkan gula bertahap, kocok hingga putih dan mengembang. Masukkan telur satu persatu. Tambahkan adonan butermilk, kocok hingga rata, angkat mixer.
3. Masukkan campuran terigu bergantian dengan sisa buttermilk dalam 2 tahap, aduk dg spatula.
4. Bagi 2 adonan, tuang ke dalam cetakan 20 cm 2 buah. Oven hingga matang.

Waktu bikin ini, aku pakai loyang 7 cm, jadi aku tuang jadi 1 lalu belah.

Ternyata dia ini bersaudara akrab dengan Red Velvet cake (kapan2 musti coba nih). Telurnya sedikit (cocok dg resep yg aku pilih), pake BP agar warna lebih gelap (sama), pake coklat bubuk dan bukan DCC (betul!!!).

Yang agak beda dengan resep yang aku pake adalah aku pake buttermilk. Di Oom wiki, aslinya si kue setan ini pake air panas dan hanya pake putih telur.

Tapi gpp... lanjut.. wong bukunya enak...hehe... gambarnya apik2..hehe..

Filling pakai ganache, aku pakai resep ganache 1:1, type ganache dadak, spt yang dulu pernah dishare mb Widya.

Jadi, ganache aku pakai 50 gr whipped cream bubuk, 100 ml air dingin, 150 gr DCC.
Aku bikinnya kemarin whipped cream bubuk dikocok ama air hingga kaku, lalu masukkan coklat leleh sambil terus dimixer. Setelah tercampur, lgs aku gunakan.

Ternyata, saat aku tanya ke milist kenapa warna ganache tidak sehitam warna cakenya.. sarannya adalah ganache musti masuk kulkas dulu. Itu baru bisa jadi gelap warnanya. Ntar kapan2 deh dicoba.

Kemudian, cover cake dengan menggunakan coklat siram dari collata.. hehe.. males bikin adonannya.. Dengan collata coating tinggal panasin dan siram...hehe.. pemalas.
Ini pertama kali aku bikin cake dengan hiasan coklat siram. Menyenangkan, hanya saja kemarin aku kurang banyak ngelelhin coklat siramnya.. jadi yg bagian tepi gak bisa tertutup semuanya.

Soal rasa,.. rasanya ...heemm... nyummmyyyy... Sepotong tak akan pernah cukup.. apalagi cuma secuil..hehe....

22 Januari 2010

Moccavado Pudding

Minggu kemarin pas ada kerjaan ke Pasuruan, di perjalanan terlihat beberapa pedagang mulai mendisplay Apokat. Oooo berarti dah mulai masuk musim apokat nih...

Aku kutip dari Wikipedia, yang bahasa Inggris aja,.. soalnya lebih lengkap daripada yg versi bhs Indonesia (hiks.. kenapa yaa...) :

The avocado (Persea americana), aguacate or palta (Spanish), butter pear or alligator pear, is a tree native to the Caribbean, Mexico,South America and Central America, classified in the flowering plant family Lauraceae along with cinnamon, camphor and bay laurel. The name "avocado" also refers to the fruit (technically a large berry that contains a large seed of the tree which may be egg-shaped or spherical.

Avocados are a commercially valuable fruit and are cultivated in tropical climates throughout the world (and some temperate ones, such as California), producing a green-skinned, pear-shaped fruit that ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.

Health benefits

High avocado intake has been shown to have an effect on blood serum cholesterol levels. Specifically, after a seven-day diet rich in avocados, hypercholesterolemia patients showed a 17% decrease in total serum cholesterol levels. These subjects also showed a 22% decrease in both LDL (bad cholesterol) and triglyceride levels and 11% increase in HDL (good cholesterol) levels. Additionally a Japanese team synthesised the four chiral components and identified (2R, 4R)-16-heptadecene-1, 2, 4-triol as the natural antibacterial component.

Nutritional value

About 75% of an avocado's calories come from fat, most of which is monounsaturated fat. Avocados also have 60% more potassium than bananas. They are rich in B vitamins, as well as vitamin E and vitamin K.[22] They have a high fiber content among fruits - including 75% insoluble and 25% soluble fiber.

A fatty triol (fatty alcohol) with one double bond, avocadene (16-heptadecene-1,2,4-triol), is found in avocado.[24]

The avocado is very popular in vegetarian cuisine, making an excellent substitute for meats in sandwiches and salads because of its high fat content. The fruit is not sweet but fatty, distinctly yet subtly flavored, and of smooth, almost creamy texture. It is used as the base for the Mexican dip known as guacamole, as well as a filling for several kinds of sushi, including California rolls. Avocado is popular in chicken dishes and as a spread on toast, served with salt and pepper. In Brazil, Indonesia, Vietnam, and south India (especially the coastal Karnataka region), avocados are frequently used for milk-shakes and occasionally added to ice cream and other desserts. In Brazil, Vietnam, the Philippines, and Indonesia, a dessert drink is made with sugar, milk or water, and pureed avocado. Chocolate syrup is sometimes added. In Australia and New Zealand, it is commonly served in sandwiches, on toast, or often with chicken. In Ghana, it's often eaten alone in sliced bread as a sandwich.In Sri Lanka it is a popular dessert once well ripened, flesh is thoroughly mashed with sugar/sugar and milk or treacle (a syrup made from the nectar of a particular palm flower).

In Mexico and Central America avocados are served mixed with white rice, in soups, salads, or on the side of chicken and meat. In Peru avocados are consumed with tequeños as mayonnaise, served as a side dish with parrillas, used in salads and sandwiches, or as a whole dish when filled with tuna, shrimps, or chicken. In Chile it is used as a puree in chicken, hamburgers, and hot dogs; and in slices for celery or lettuce salads. The Chilean version of Caesar salad contains large slices of mature avocado. In Kenya, the avocado is often eaten as a fruit, and is eaten alone, or mixed with other fruits in a fruit salad, or as part of a vegetable salad. In Iran it is used as a rejuvenating facial cream.

A puree of the fruit was used to thicken and flavour the liquer Advocaat in its original recipe, made by the Dutch population of Suriname and Recife, with the name deriving from the same source.

So teman2 semua, dari Oom Wiki ini, ketahuan banget kan bahwa apokat bermanfaat untuk menurunkan kadar kolesterol total dalam darah. Dia menambah level kolesterol baik.
Dia juga asalnya dari Meksiko (no wonder Mexican food selalu pakai guacamole). Banyak digunakan di segala penjuru dunia dengan cara penyajian yang beragam.

Well.. balik lagi ke acara musim alpukat di sini.
Mengingat,.. menimbang... memahami segala manfaat alpukat serta fakta bahwa di rumah kalau si Alpukat ini tidak laku bila hanya berwujud sbg buah saja, so aku bikinlah pudding MOCCAVADO.

Asalnya resep dapat dari Fitri.. as usual.. thank Fit !! Dia jg dapet dari situs pudding week di milist tempo hari. Cocok... pas seperti yang kumau !!!

Karena aku masih punya stock putih telur.. so lapisan mocca aku ubah pake pudding busa.

Pudding Moccavado
resep asal : tabloid saji dan dari Fitri
Modified abis by Helena

Lapisan I
Bahan : alpukat 200 gr, haluskan
susu cair 600 ml
Agar2 1 bungkus
Gula 150 gr
mentega 1 sdm
Biskuit oreo, buang krimnya, hancurkan, secukupnya

Cara : kecuali alpukat dan oreo, campur semua bahan. Masak hingga mendidih sambil terus diaduk. Angkat dari api. Masukkan alpukat halus, aduk hingga rata, tuang ke dalam loyang. Setelah agak beku, susun biskuit oreo di atasnya.

Lapisan II
Bahan : susu cair 450 ml
agar2 1 bungkus
Gula 150 gr
Putih telur 150 ml
mentega 25 gr
kopi instan 1 sachet

Cara : kecuali putih telur, masak semua bahan jadi 1 hingga mendidih, angkat dari api. Kocok putih telur hingga kaku. Masukkan adonan pudding ke kocokan putih telur, kocok lagi hingga rata. Tuang ke atas lapisan pertama.

Masih inget pembahasan di milist kapan hari itu. Alpukat gak boleh kena api.. so puree nya masuk setelah adonan pudding matang yaaa.

So, this is it... MOCCAVADO pudding, yummy nan lezatttoooo...

10 Januari 2010

Banana Doughnut

Mulai tanggal 4 Jan sampai dengan 31 Januari ini, ada event Banana Week di milist.
Kebetulan, mb Nana suuuukkkkaaa banget ama pisang.


Minggu lalu kebetulan ada temen milist yg posting artikel manfaat pisang. Ternyata, selain kaya kandungan folat seperti yang selama ini aku tahu, pisang juga sangat kaya akan TNF penangkal sel jahat/anti kanker.
Juga, hasil penelitan ilmuwan di Jepang, semakin matang khasiatnya akan semakin tinggi untuk menangkal kanker.

Jadi, gak kebanyakan acara... langsung saja bikin cemilan dari pisang.

Karena Ravi minta dibikinkan donat... so ini dia.. donat pisang. Resep aku dapat dari blog Uni Dewi. Resep lengkapnya sbb nih :
DONAT PISANG
Sumber : Sedap Pemula
Bahan :
100 gr tepung terigu protein sedang
400 gr tepung terigu protein tinggi
100 gr gula pasir
1 bungkus ragi instant (aku pake yg kemasan isi 11gr)
1/2 sdt garam
1 sdt bread improver (aku gak pake, krn gak punya)
100 ml air
3 kuning telur
100 gr mentega
300 gr pisang ambon, haluskan
Minyak untuk menggoreng
Gula donat untuk taburan
Cara Membuat :
1. Ayak semua terigu masukan ragi aduk rata, baru masukan gula pasir.
2. Tambahkan garam, air dan telur sambil terus diaduk dan diuleni, sebaiknya air dimasukan 1/2 bagian dulu, simpan yg 1/2 bagian lagi
3. Masukan pisang halus, aduk rata, terakhir masukan mentega, uleni terus hingga kalis
4. Tes adonan, bila dirasa masih keras tambahkan sisa air, uleni sampai kalis
5. Diamkan adonan selama 20 menit sampai mengembang
6. Kempiskan, timbang adonan seberat 30gr untuk tiap2 donat, lalu bulatkan
7. Bentuk, dan lubangi tengahnya, atur dalam wadah datar sesuai dengan urutannya
8. Diamkan kembali selama 10 menit, lalu goreng dimulai dng urutan yang pertama dibentuk , hingga kecoklatan, angkat dinginkan
9. Taburkan gula donat

Hasil experiment hari ini, donut aku bentuk 2 macam. Bolong tengah spt layaknya donat. Satunya lagi hanya bulet.. tanpa bolong di tengah.

Yang bulet, aku isi 2 macam. Selai strawberry dan vla. Kebetulan lagi ada order soes... jadi sekalian aja..hehe...

Yang isi strawberry... wow.. mantap... penampilannya pun cuantik...

Yang klasik dan isi vla pun tidak kalah menarik....


So, sore tadi,... menikmati sejuknya udara... bila tidak boleh dibilang dinginnn... sembari makan donut....yuukk marrriiii......

08 Januari 2010

Black Forest Pudding Express


Pudding Black Forest ini pesenen Ika.. my lovely customer.
Pesennya.. tolong bikinkan pudding black forest lagi dunk... minta coklat yang banyakkk....

Judulnya Black Forest pudding express karena cepet ... proses bikinnya cepet.. mefet dengan delivery time....diambilnya pun cepet... jam 04:30 pagiiii... soalnya mau dinikmati sehabis senam pagi.


And this is it.. black forest pudding express 2010 ..
Ditunggu lagi order berikutnya....

06 Januari 2010

Layered Pudding Busa


Happy New Year !!!!
Setelah tepar menyelesaikan pesenan dr Ika kemarin... aku menikmati sisa cuti dengan bener2 hanya leyeh2...hehe...

Di hari terakhir libur, Minggu 3 Januari lalu, tiba2 pengin bikin puding busa lagi, secara di kulkas masih ada stock putih telur lumayan banyak.

Untungnya Nana suuukkkaaa sekali ma pudding. Eh, Ravi juga suka ding.. dia hanya gak suka megang-nya... basah kan. So, Ravi suka makan puding bila disuapin.... ngalem nya anakku yaa....

Kali ini, mo modif pake lapis... tapi semuanya puding busa.
Belajar pengalaman kapan hari yg bikin puding busa lapis juga.. tapi kurang berhasil.

Analisaku, karena aku bikin adonan lapis kedua setelah lapis pertama dituang. Padahal, puding busa relatif lebih cepet kaku dibanding puding susu.

So, kemarin aku bikin jadi satu... krn juga lapisannya antara vanila dan coklat aja..hihi... dan berhasil sodara !!!! Lapisannya gak misah.

Jadi.. this is it !!! Layered puding busa ala NaViLa... yang so yummmmyyyyy....