Monday, May 23, 2011

My special day

(Homemade) - Chocolate steamed brownies with ganache topping

Yup, my birthday ! But no party !! Just me, making this chocolatey steamed brownies with ganache topping. I'm sure I know how to pamper myself on my special day. Chocolate gives me pleasure and satisfaction at the same time. And I consider that as a present, lol. I also bought myself a digital balance scale. My birthday, I baked my birthday cake and bought my own present. Perfect !!! :D

Can't believe that my number has reached 35. Time goes by, and we can't do anything to stop it. I have a wonderful husband and a lovely son who have been supporting me. My birthday wish is, hope I could be with my family in heaven and earth. *oww... I think I'm crying !!

But you ... don't be sad, make yourself happy with this recipe. It's chocolate time everyone ... !!!

Steamed chocolate brownies with ganache topping

Ingredients I :
- 4 eggs
- 150 gr granulated sugar
- 7 gr cake emulsifier
- 1/4 teaspoon vanilla powder

Ingredients II :
- 85 gr all purpose flour
- 35 gr cocoa powder
- 1/2 teaspoon baking powder 

Ingredients III :
- 120 ml vegetable oil
- 70 gr dark cooking chocolate 

Ingredient IV :
- 70 gr dark cooking chocolate, cut into small pieces 

Topping :
- 75 gr dark cooking chocolate
- 50 ml milk

How to :

1.Line 21x8x7 cm pan with baking paper, grease it with vegetable oil. Prepare your steamer. When you put the cake batter into the steamer, the water has to be hard boiling producing big steams already.
2. Ingredients III : Melt butter and dark cooking chocolate, let it cool. Set aside.
3. Ingredients I : Beat eggs, sugar, salt, emulsifier, at high speed until pale and thick.
4. Fold in Ingredients II into egg batter with spatula until well blended. Fold in butter-chocolate mixture, mix well.
5. Divide the batter into 2 equal parts. Pour 1 part of the batter into prepared pan, steam for about 15 minutes or until the surface sets. (do the toothpick test, if necessary).
6. Sprinkle Ingredient IV evenly on the first layer.
7. Pour the 1/2 part of the batter. Steam for about 30 minutes or until the whole cake is done.
8. Topping : Heat the milk in a saucepan over medium heat. Bring just barely to a boil. Remove from the heat. Add in dark cooking chocolate, stir well until smooth.
9. Pour ganache mixture over the cake white ganache is still warm. Then keep it in the fridge.

TIPS : Make sure to heat the steamer and dont open the lid before 10 minutes each time
Also it's a good idea to wrap the lid with towel so the the steam is not dripping to the tin.

(Homemade) Steamed chocolate brownies with ganache topping

Bahasa Indonesia

Bahan I : 
- 4 butir telur
- 150 gr gula pasir
- 7 gr ovalet
- 1/4 sdt vanili bubuk

Bahan II :
- 85 gr tepung terigu
- 35 gr cocoa bubuk
- 1/2 sdt baking powder

Bahan III :
- 120 ml minyak sayur
- 70 gr dark cooking chocolate

Bahan IV :
- 70 gr dark cooking chocolate, potong kecil-kecil

Topping :
- 75 gr dark cooking chocolate
- 50 ml susu full cream cair (UHT)

Cara :

1. Lelehkan bahan III dengan cara ditim.
2. Campur dan kocok bahan I menjadi satu hingga kental dan mengembang.
3. Masukkan bahan II sedikit demi sedikit hingga rata. Tuang bahan III, aduk perlahan dengan spatula hingga tercampur rata.
4. Tuangkan ½ bagian sisa adonan tadi ke dalam loyang ukuran 21x8x7 cm, yang sudah diolesi dengan sedikit minyak dan dialasi dengan kertas roti. Kukus selama lebih kurang 15 menit (lakukan tes tusuk untuk memastikan kue sudah benar-benar matang)
5. Taburkan bahan IV secara merata ke atas adonan yang sedang dikukus.
6. Tuang sisa adonan. Kukus kembali selama 30 menit hingga matang.
7. Topping : panaskan susu (tidak sampai mendidih). Matikan api dan masukkan dark cooking chocolate.. Aduk-aduk sampai rata dan tidak bergumpal.
8. Tuang topping ke atas cake setelah cake dingin. Masukkan ke dalam pendingin, rasanya lebih mantap.


Monday, May 16, 2011

Chinese flaky pastry

This Chinese flaky pastry is also known as bakpia in Indonesia with mung bean  paste as the filling. But now there are various filling such as chocolate, cheese, durian, black sticky rice, etc.

(Homemade) Chinese flaky pastry

I never thought making this flaky pastry would be so easy :) You don't need a mixer, all you need is only your two hands to knead the dough. Too bad I was running out of matcha powder, so I have to reduce the usage of it for pastry dough and the result wasn't as green as in the magz. If you don't like green tea, you could replace the matcha powder with chocolate powder. Definitely will try this flavor next time !

I have funny story while I was making this pastry. I like the shape of this pastry since the first time I saw it from the magazine. They look so pretty with layers on the outside. Layer by layer with different colors, green and white. But flaky pastries didn't turn out the way they should be. I didn't see any layers on the outside of them ! What went wrong ? I used the wrong technique. Yeah, I should have checked the flaky pastry technique first. (I promise you, if I make the chocolate flavor ones, I'll share the technique including the photo!) 

Chinese flaky pastry with green tea and mung bean paste filling
make 16

Water dough (outer layer) :
- 100 gr all purpose flour
- 100 gr cake flour
- 25 gr castor sugar
- 1/4 teaspoon salt
- 80 gr water
- 75 gr unsalted butter

Green tea dough (inner layer) :
- 210 gr all purpose flour
- 140 gr unsalted butter
- 10 gr green tea powder

Filling :
- 150 gr peeled mung bean,  soak in water for 1 hour
- 50 gr thick coconut milk
- 100 ml water
- 5 gr green tea powder
- 1 pandan leaf
- 75 gr granulated sugar
- 1/4 teaspoon salt

How to :

1. Filling : Steam mung beans for 20 minutes on medium heat.
2. Transfer the cooked mung bean to a blender, add coconut milk, green tea powder, water, sugar and salt, and puree to a fine paste. Place mung bean paste in a saucepan, over medium heat, add pandan leaf. Stir well until dry. Move from the heat. Let it cool down.
3. If the filling already cool then form into ball, 25 gr for each ball. Set aside.
4. Water dough : Sift flour, sugar and salt. Add in water until the mixture resembles breadcrumbs. Add butter into the mixture and mix to form a soft and non-sticky dough. Cover and set aside to rest for 15 minutes.
5. Weigh the dough for 50 gr each and form into ball. Set aside.
6. Green tea dough : mix flour, butter and matcha powder. Mix to form a soft even coloured dough. Form  a soft ball that doesn't stick to your hands.
7. Weigh the dough for 50 gr each and form into ball. Set aside.
8. Take a piece of water dough, flatten. Place the green tea dough in the center of the flat dough. Gather the outer edges of the water dough circle and wrap up the green tea dough ball. Seal and pinch the edges.
9. With the heel of your palm, gently press the dough to flatten it lightly. Using a rolling pin, roll out the flatten dough. Roll the dough up.
10. Turn the rolled dough 90 degrees. Roll out the dough again. Roll up again.
11. Cut the dough crosswise into 2 pieces. Flatten out the dough. Place filling in the center. Gather the outer edges of the dough circle and wrap up the filling.
12. Grease the pan with butter then place sealed side down on baking tray.
13. Bake them in the oven for 25 minutes at 180 degrees Celcius.

(Homemade) Chinese flaky pastry

Bahasa Indonesia
16 buah

Bahan kulit luar :
- 100 gr tepung terigu protein sedang
- 100 gr tepung terigu protein rendah
- 25 gr gula tepung
- 1/4 sdt garam
- 80 gr air
- 75 gr mentega tawar

Bahan kulit dalam :
- 210 gr tepung terigu protein sedang
- 140 gr mentega tawar
- 10 gr green tea bubuk

Bahan isi :
- 150 gr kacang hijau kupas, rendam 1 jam
- 50 gr santan kental instan
- 100 ml air
- 5 gr green tea bubuk
- 1 lembar daun pandan
- 75 gr gula pasir
- 1/4 sdt garam

Cara :

1. Isi : Kukus kacang hijau kupas yang sudah direndam di atas api sedang selama 20 menit.
2. Blender kacang hijau dengan santan dan air. Tambahkan green tea bubuk, gula pasir dan garam. Masak di atas api sedang, masukkan daun pandan, aduk sampai kalis. Sisihkan.
3. Timbang adonan masing-masing 25 gr. Bentuk bulat. Sisihkan.
4. Kulit luar : campur tepung terigu, gula tepung dan garam. Tambahkan air, uleni sampai kalis. Tambahkan mentega. Uleni sampai licin. Diamkan 15 menit.
5. Timbang adonan kulit luar masing-masing 50 gr. Bentuk bulat.
6. Kulit dalam : campur tepung terigu, mentega dan green tea bubuk. Aduk sampai bergumpal.
7. Timbang adonan masing-masing 50 gr. Bentuk bulat.
8. Pipihkan adonan kulit luar. Beri adonan kulit dalam. Bentuk bulat.
9. Giling adonan memanjang. Gulung. Giling lagi adonan memanjang. Gulung.
10. Potong adonan menjadi 2 bagian. Pipihkan adonan. Beri isi. Bentuk bulat dan motif ada di luar. (yang ini saya rada bingung maksudnya gimana, jadi bentuknya ga sesuai dengan contoh di majalah !)
11. Letakkan di loyang yang dioles mentega putih.
12. Oven 25 menit dengan suhu 180 derajat Celcius sampai matang.


Monday, May 9, 2011

My first muffin

Believe it or not, these were my first ones I ever made !

(Homemade) Blueberry and yogurt muffin - 1

I usually try new recipes every weekend, I take photo of them then upload them to Flickr. But....I just don't have enough time to type all the recipes to my blog and write something to my blog really make me nervous. I'm not good in creating good story. For the good reason I really want to share the recipes I've tried to you all. :)

This Blueberry and yoghurt oats muffin is officially the first muffin I wanted to try and I did ! I read the recipe from a food magazine. Since I already had all the ingredients on hand, I had to give it try. I think I have to give myself credit for making my first muffin.

Blueberry and yoghurt oats muffin
make 9

Ingredients :

- 175 gr medium protein flour
- 1 tablespoon baking powder
- 30 gr oats
- 1/4 teaspoon salt
- 50 gr white sugar
- 50 gr unsalted butter
- 1 egg
- 50 ml milk
- 100 gr yoghurt
- 75 gr blueberry jam

How to :

1. Sift the flour and baking powder. Add oats, sugar and salt, Mix in unsalted butter.
2. In a separate bowl, whisk the milk, egg and yoghurt.
3. Mix in the liquid mixture into the dry ingredients. Mix just until dry ingredients are moistened. Fold in blueberry jam. Gently swirl the blueberry jam into the batter.
4. Lined up muffin cups with paper cups then fill with batter.
5. Bake for 23 minutes at 190 degrees Celcius.

Note : you could easily replace the blueberry jam with another flavor you like.

(Homemade) Blueberry and yogurt muffin - 2

Bahasa Indonesia
9 buah

Bahan :

- 175 gr tepung terigu protein sedang
- 1 sdm baking pwoder
- 30 gr havermut
- 1/4 sdt garam
- 50 gr gula pasir halus
- 50 gr mentega tawar
- 1 butir telur, kocok lepas
- 50 ml susu cair
- 100 gr yoghurt
- 75 gr selai blueberry

Cara :

1. Ayak tepung terigu dan baking powder. Tambahkan havermut, garam dan gula pasir halus. Aduk rata. Masukkan mentega tawar. Aduk sampai berbutir. Sisihkan.
2. Kocok lepas telur, susu cair dan yoghurt.
3. Tuang sedikit-sedikit ke campuran tepung terigu sambil diasuk rata. Tambahkan selai blueberry. Aduk rata asal bersemburat.
4. Tuangkan ke cetakan muffin pendek lebar yang dialasi cup kertas.
5. Over selama 23 menit dengan api bawah suhu 190 derajat Celcius sampai matang.


Monday, May 2, 2011

Pancake or crepe ?

I was tickled by a tweet from @IndonesiaEats, about why does people called crepe with filling as pancake. Crepes and pancakes are so different. Crepes are thin and light pancakes which are usually folded over, while pancakes are flat cakes of batter fried on both sides. Some people say crepes and pancakes are the same, pancakes are British and crepes are French, just another name for the same thing.

Crepes are supposed to be thin and elastic, pancakes should be thick and fluffy. Just like this one, these are actually crepes rather than pancakes. Thin and elastic, of course filled with something and rolled up. I don't know why the mag wrote it "Durian Pancake" not "Durian Crepe". Maybe they think thick or thin, elastic or not, rolled up or not, with or without filling they all are the same ! And the "crepes and pancakes" mistakes continue to happen, lol.

(Homemade) Durian Pancake

Durian Pancake
make 16

Ingredients :

Pancake :
- 400 gr flour
- 200 gr durian pulp, remove the seeds from the durian, mash the pulp with fork until creamy
- 500 ml milk
- 4 eggs, whisk
- 1/4 teaspoon salt
- 2 tablespoon granulated sugar
- 200 ml soda water

Filling :
- 200 ml coconut milk
- 100 gr granulated sugar
- 100 gr durian pulp
- 1/4 teaspoon salt
- 3 tablespoon cornstarch

How to :

1. Filling : Blend all ingredients in a blender. Set aside.
2. Heat the saucepan, pour the filling mixture. Gently stirring until the vla is uniform and somewhat gelatinous. Set aside.
3. Pancake : Mix the flour and durian pulp. Pour in the milk one at a time. Add eggs, salt and sugar. Stir well.
4. Add soda water into the batter. Mix well.
5. Heat the pan till you think it's hot enough then remove it from the heat. Pour the pancake batter into the pan using a ladle. Then swirl the pan with the other hand until the batter spread evenly. Cook with medium heat.
6. Transfer the pancake into a plate and fill it up with the filling. Roll it up. Serve.

(Homemade) Durian Pancake

Bahasa Indonesia

untuk 16 buah

Bahan kulit :

- 400 gr tepung terigu
- 200 gr daging durian, haluskan
- 500 ml susu cair
- 4 butir telur ayam, kocok lepas
- 1/4 sdt garam
- 2 sdm gula pasir
- 200 ml air soda

Bahan vla :

- 200 ml santan
- 100 gr gula pasir
- 100 gr daging durian
- 1/4 sdt garam
- 3 sdm tepung maizena

Cara :

1. Vla : haluskan semua bahan dengan blender.
2. Masak di atas api kecil sambil diaduk hingga kental dan matang. Angkat dan dinginkan.
3. Pancake : campur terigu dan durian. Tuang susu perlahan, tambahkan telur, garam dan gula. Aduk rata.
4. Masukan air soda, aduk perlahan hingga rata.
5. Buat dadar tipis di atas pan dadar anti lengket. Angkat.
6. Isi dadar dengan vla, lipat bentuk amplop dan gulung. Sajikan.


P.S : The first photo in this post has been criticized by Dario Milano on Food Photography Critique-5
Read behind the scene story here.

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