Martabak Bolu

 

 

 

 

Madeleine

 

Sudah lama penasaran dengan kue ini, yang aslinya dari French, apalagi waktu nonton Asian food Channel chef nya Laura Cadler "French food at home" dia pernah bikin kue ini ...kayaknya gampang banget, yang susah malah cari cetakan yang berbentuk kerang. Nah waktu jalan-jalan ke kelapa gading, aku nemu cetakan ini cuma seharga 22k, di toko Satu Harga. ...wah girang banget gak mikir lagi langsung ambil. Tapi waktu browsing resep malah dapet dari blognya www.eugeniekitchen.com. Blognya keren banget. ...Madeleine ini enak dinikmati waktu masih hangat dan sambil minum hot coklat....yummy...

Madeleine 

Ingredients

• 1/2 cup & 1 ts of confectioner’s sugar (65g)
• 1 orange for zest
• Pinch of salt
• 1 egg
• 2 ts of whole milk (10ml)
• 1/2 cup & 1 ts of all-purpose flour (65g)
• 1/2 ts of baking powder (2g)
• 5 tbs of unsalted butter, melted then cooled until lukewarm (65g)
• Confectioners’ sugar for garnish

Method

1. Preheat oven to 375°F (190°C).

2. In a large mixing bowl, beat an egg, milk, confectioner’s sugar, orange zest and a pinch of salt just to blend. And set aside.

3. In another bowl, whisk flour and baking powder. This eliminates the sifting process of flour.

4. Pour the dry to the wet mixture, and fold turning the bowl just until moistened.

5. Beat in melted butter slowly until thick ribbon is formed.

6. Fill 2/3 of madeleine molds with batter.

7. Bake for 11-13 minutes, or until puffed and golden brown.

 

 

Churros

 

I really love churros, it's Spain or Mexico fried flitter . I love churros began  at over year ago when i visited Mexican café . I ate  churros  with hot chocolate and love it. I try some recipes about churros but I think this recipe bellow ...it's near the  real churros that i wanted.

 

Churros Recipe

1 cup water
1/4 teaspoon sea salt
1 tablespoon olive oil
1 cup all-purpose flour
1 large egg
1 tea spoon vanilla extract 

Coconut oil for frying
1/2 cup  icing sugar
1/2 teaspoon cinnamon powder

Place the water,  salt and oil in saucepan over medium-high heat and bring to a boil. Add the flour all at once, lower the heat, and mix  with a wooden spoon until it forms a stiff, dry ball.

Let it cool for about 5 minutes. Beat it on medium-high speed for 1 minute, or until the dough softens and becomes more malleable. Add the egg and continue beating. . Set it aside to cool.

 

Heat oil for frying and pipe the dough into hot oil using piping bag. Fry until golden and drain on paper towel

Mix the sugar and the cinnamon and set aside

Dust churros with icing sugar and cinnamon powder

 

Make the chocolate sauce

1/2 cup dark chocolate, chopped
1/2 cup heavy cream

Place the clocolate and heavy cream in a pan and heat, stirring until the chocolate has melted.  Cook on low heat, whisking constantly, until the chocolate is thickened, Remove and whisk smooth. Pour and server in cups or bowls for dunking churros.

 

 

Baklava

 

 

Although the history of baklava is not well documented, there is evidence that its current form was developed in the imperial kitchens of the Topkapı Palace in Istanbul based on a Central Asian Turkic tradition of layered breads.

Baklava is normally prepared in large pans. Many layers of phyllo dough, separated with melted butter, are laid in the pan. A layer of chopped nuts—typically walnuts or pistachios, but hazelnuts are also sometimes used—is placed on top, then more layers of phyllo. Most recipes have multiple layers of phyllo and nuts, though some have only top and bottom pastry.

Before baking, the dough is cut into regular pieces, often parallelograms (lozenge-shaped), triangles, or rectangles.

A syrup, which may include honey, rosewater, or orange flower water is poured over the cooked baklava and allowed to soak in.

 

 

 

My friend in Baking club give it the recipe. it’s easy to make it . Thanks  to  Mba Tsuroiya for the recipe,

Ingredients,

For the syrup

½ cup honey

½ cup caster sugar

¾ cup water

1 tsp  grated orange peel

For the the cover

1 packet filo pastry

1 cup butter (melted)

 For the filling

2 cup almond

1 cup unsalted pistachio/ hazelnut

2 cup semisweet chocolate chip

1/3 cup brown sugar

1 tsp cinnamon

 

Method

For the syrup :

Mix together the water and caster sugar in a large saucepan over a low heat until the sugar dissolves. Simmer for 30 minutes to reduce to a syrup and  add  grated orange peel . Allow to cool.

For the cover and filling

Divide the filo in half and cut into sheets to fit a pastry tin (ideally about 30 x 20 cm). Brush the bottom of the tin with melted butter and cover with a sheet of filo pastry. Continue until you have used half the pastry. Cover with a thick layer of crushed pistachios / hazelnut , almond, chocolate chip and continue the pastry and butter process until the pastry is finished.

Score through the pastry layers carefully, making diamond shapes, about 5-6 cm long.

Bake in a moderate oven for about 15 minutes or until golden brown. While still hot, pour over the cooled syrup and set aside to cool before removing from the tray.

 

 

 

 

Castella Cake(カステラ, Kasutera)

I work in Japanese Company , around me all Nihonjin (  Japanese people). Working with them , make me always on schedule and detail . He really proud of nationality and love to recognize all of Japanese food. When they give us "Omeage" means are present like food or stuff , always packing so beautiful . There's one cake ..that really  love it, the cake is more soft , honey.... ., you want to try it....here the recipe..
I copy from www.anncoojournal.com . Thanks for the recipe, but I don't have  wooden mould. I use glass mould .

 

Castella Cake(カステラ, Kasutera)

Ingredients:

     250g Eggs (4 large eggs) at room temperature

     80g Caster sugar
     50g Honey
     75g Milk
     10g Cake emulsifier (SP)
     55g Bread flor
     90g Plain flour
     a pinch of salt
     50g Melted Butter
     10g Mirin ( I skip  and  use  Vanilla extract )

Method:

• Preheat oven to 160C.
• Sieve bread flour, plain flour and salt together twice.
• Whisk eggs and sugar at medium speed for about 8-10 minutes until batter is thick and creamy white.
• While whisking the batter, at the same time add warm milk (microwave 30 seconds), honey and SP in a small bowl and stir mixtures till smooth with a hand whisk. (after mixing for a couple of minutes,  I found the SP is not easily dissolved in the liquid, so I put the mixtures through a sieve to make sure the SP is thoroughly smooth)
• Scrap bowl and switch machine to low speed, slowly add in the milk mixture, mix well.
• Then add in flour bit by bit (about one tablespoon at a time) until well combined.
• Lastly add in melted butter and mirin in two batches and mix well. 
• Pour batter into prepared wooden mould and bake for 50-60 mins on middle rack of the oven or skewer inserted comes out clean. (I baked for 50 mins)
• Take the baked cake out from oven. Let it rest for a while and cover with a parchment paper on top then invert mould and remove the wooden mould.
• Let the cake cool down slightly and wrap it up with cling wrap and parchment paper. Store the warmed cake in the refrigerator overnight. This is to ensure the castella cake has a moist texture. If you let it cool to room temperature before wrapping, it will end up a bit dry.
• Trim the sides of the cake before serve.

 

Serabi Kinca

Kalau jalan-jalan ke Bandung, Bogor atau di daerah Sumatra Barat ada makanan Serabi ini. Kudapan ini enak dimakan dalam keadaan dingin atau hangat, tapi kalau udara mendung lebih baik dimakan dalam keadaan hangat. Aku sendiri lebih senang makan ketika kuah kincanya hangat dan serabi baru diangkat dari tungkunya dan bau-bau sengit....ha..ha...
Mula-mula tanya resep serabi ini sama ibu mertua dan diajarin tehnik bikin serabi, tapi cara mertua ini bikin tangan pegal semua...ha..ha..., gimana gak pegal, adonan harus diadonin lama banget , dikeplok-keplok pake tangan......katanya supaya timbul serat nya. Hampir kapok dech bikin serabi ini, ...tapi pas buat lagi, cara-cara ibu mertua gak dipakai, tapi resep tetap dipakai, setelah diaduk pake whisk sampai benar-benar adonan halus, lalu diamkan saja...ternyata tetap berserat...horay, jadi tehniknya diamkan adonan, kemudian pada saat memanggangnya pakai api yang sedang dan ditutup, sehingga panas merata .

Bahan serabi

250 gram terigu
2 butir telur
500 ml santan ( aku pakai santan instan 300 ml + air 200 ml)
1/2 sdt garam
15 duan suji+5 daun pandan+50ml air blender dan saring , sebagai pewarna hijau


Cara membuat serabi
1. Masukkan tepung terigu, telur dan garam dalam wadah, aduk sambil dituangi santan sedikit demi sedikit hingga adonan rata dan halus.
2. Diamkan adonan hingga 15 menit, aduk lagi.
3. Siapkan cetakan serabi ( pakai cetakan Tanah liat ) dan panaskan diatas kompor dengan api sedang, jangan oles cetakan dengan minyak.
4. Tuang adonan dan tutup , tunggu hingga adonan matang.
5. Angkat adonan dan hidangkan dengan kuah kinca


Kuah kinca
300 ml santan
30 gram gula merah
45 gram  gula pasir
2 lb daun pandan
1/2 sdt garam

Cara buat kuah kinca

campur semua adonan , aduk hingga matang , angkat dan saring.

Siap dihidangkan dengan serabi.