Monday, August 27, 2007

My First Fondant Cake

On 31 birthday suddenly desire to have myself a birthday cake. and finally have time to do some trial on fondant covering. using small TCCC round cake (dia. 16cm) smooth with apricot jam. TCCC cake recipe is under courtesy of Uceu of NCC, recipe follows later.

frankly speaking it's not easy to cover a fondant cake, the fondant is forming flaps on the side of cake that i have to cut them off and cover them with another piece of fondant. fortunately it still can be covered well. i think i didn't roll big enough to cover the cake. still have to practice more.


Wednesday, August 15, 2007

Oatmeal Chocolate Chip Muffin

From baking911.com i found out that we need a thick batter to have a dome muffin. They suggest to this recipe that is turn out true. The muffins did have dome but due to the thick consistency, the muffin is quite bit hard when they are stayed at room temperature. They should be served warm, right after get out from oven is the best.

Cinnamon Raisin Bran Muffin
Recipeby Sarah Phillips (baking911.com)
Makes 12
Vegetable oil cooking spray
2 1/2 cups unbleached all-purpose flour; spoon into dry measuring cup and level to top
1/2 cup unprocessed (raw) bran flakes; spoon into dry measuring cup and level to top - do not substitute with flour - just omit if do not have
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup buttermilk; well shaken; measure in liquid measuring cup
3/4 cup vegetable oil; measure in liquid measuring cup
2/3 cup sugar
2 large eggs
1/2 cup raisins or dried cranberries
1. Position rack in the middle of the oven and preheat to 400 degrees F. Spray the muffin tin cups, not the top of the pan, with vegetable oil spray. Optionally line with muffin cups and lightly spray, again.
2. Combine the flour, bran flakes, baking powder, baking soda, cinnamon and salt in a medium bowl. Make a well in the center and set aside. In another medium bowl, mix the buttermilk, oil, sugar and eggs. Beat with a wire whisk or handheld electric mixer on low speed until frothy. Pour into the well into the well in the dry ingredients and fold lightly with a rubber spatula until almost combined. Add the raisins and fold until the batter is just combined. Divide evenly among the muffin tin cups.
3. Place the muffin pan in the oven. Immediately turn the heat down to 350 degrees F. Bake for 20 to 25 minutes or until the tops are browned and the middle springs back when touched lightly. Let the muffin pan rest on a wire cake rack for 10 minutes before unmolding the muffins. Turn the muffins upright on the rack to cool. Serve warm.

I subtitute the bran with oatmeal and the raisin with chocolate chip. It's good.

Monday, August 6, 2007

Chiffon Ketan Hitam

karena aku gak tau ketan hitam inggrisnya apa, utk posting kali ini pake bahasa indonesia saja, daripada makin ngaco...:p


belakangan aku sedang keranjingan dg cake chiffon, metodenya gak ribet dan kuenya enak dan lembut. dulu suka ngumpulin guntingan resep Philip dari Kompas, ada 3 jenis resep chiffon yg aku dapat dan aku mutusin nyoba yg paling simple dulu. seperti biasa, gak bisa kalo cuma ngikutin resep plek, kali ini jg aku modif sendiri resep chiffon pandan, dg mengganti tepung terigu dg tepung ketan hitam dan tidak memakai air daun suji & pewarna.



CHIFFON PANDAN

Bahan A

7 putih telur
½ tsp cream of tartar
75 gram gula

Bahan B

125 gram gula pasir
100 ml santan (kara)
80 gram minyak
7 kuning telur
¼ sdt garam
150 gram tepung
25 ml air daun suji
4 tetes pewarna hijau

Aduk bahan B sampai rata. Sisihkan. (kalo aku aduk gula, telur, santan, minyak & garam dulu, baru masukin tepung).
bahan A: kocok putih telur dan cream of tartar sampai setengah mengembang. Tambahkan gula pasir lalu kocok mengembang.
tuang bahan A ke dalam bahan B sedikit demi sedikit sambil diaduk balik.
masukkan adonan ke dalam loyang chiffon tanpa dioles. Oven 45menit dengan suhu 170 derajat celcius.
setelah matang, telungkupkan loyang di botol. Diamkan sampai kue dingin.
keluarkan kue dengan bantuan pisau. Kerat adonan yang menempel di pinggir loyang. Dorong alas cetakan keatas untuk melepaskan kue dari sisinya. Selipkan pisau di dasar cetakan untuk melepaskan kue dari dasar loyang.

cake ini mengembang dg bagus, menggembung sampai melebihi tinggi loyang tapi setelah ditelungkupkan di luar oven permukaannya akan menjadi rata.
satu2nya kesulitan adalah mematangkan permukaan cake, aku menambah sekitar 20 menit lagi dari waktu yang ditentukan. mungkin ini tdk terjadi jika memiliki oven yg bisa nyala api bawah dan atasnya berbarengan.
walaupun penampakan cake pori2nya besar tapi teksturnya lembut, dan rasanya jelas enak...