LBT#7 Cotton Roll Cake

Cotton Cake atau biasa juga disebut dengan Cotton Sponge Cake atau Cotton Soft Cake (atau orang Malaysia biasa menyebutnya dengan Kek Kapas) adalah salah satu jenis cake yang mempunyai tekstur yang lembut, empuk dan ringan seperti kapas. Itulah mengapa disebut cotton (kapas).

Cotton cake dibuat enggunakan teknik foaming method yang hampir mirip dengan metode pembuatan chiffon cake. Tetapi berbeda dalam pembuatan adonan pastanya. Dalam pembuatan cotton cake, adonan pasta dimasak/dipanaskan terlebih dahulu dan harus dijaga tetap hangat saat akan dicampurkan dengan kocokan putih telur, agar adonan tetap kental bagus dan putih telur tidak mudah mencair saat dicampurkan dengan adonan pasta.

Cotton cake mempunyai pori-pori cake yang rapat dan halus, tekturnya lembut sekali apalagi jika dipanggang dengan cara au bain marie (steam bake). Akan tetapi jika mau langsung memanggangnya dengan langsung tanpa au bain marie bisa saja dilakukan, tetapi teksturnya lebih lembut jika dipanggang dengan au bain marie. Hasilnya lebih maknyusss… ;)


Orange Cotton Roll Cake
:: Penulis : Fatmah Bahalwan

 
•    Bahan A.:
350 gr  putih telur
200 gr  gula pasir
•    Bahan B.:
10 btr   kuning telur
2 btr     telur utuh
120 gr  susu segar
30 gr    whipped cream
1 sdt     vanili
•    Bahan C.:
120 gr  tepung terigu
120 gr  mentega
•    Bahan D.: aku ga pakai, gantinya pasta talas
1 sdm   pasta orange
1 sdm   pasta coklat BF

Cara membuatnya:
1.    Siapkan 2 bh loyang 30x20x4cm, poles mentega dan lapisi kertas roti, poles lagi.
2.    Siapkan Butter Cream, jeruk mandaring kaleng dan kertas roti untuk menggulung.: aku ga pakai, gantinya selai blueberry
3.    Kocok bahan A hingga kaku, sisihkan.
4.    Bahan B : panaskan susu dan whipped cream tidak boleh mendidih, masukkan telur, dan vanili aduk rata dengan balloon whisk, sisihkan, jaga tetap hangat.
5.    Bahan C : lelehkan mentega, masukkan tepung terigu sekaligus, aduk rata hingga menjadi adonan pasta.
6.    Satukan adonan B dan C, aduk rata, beri adonan putih telur secara bertahap sambil diaduk hingga rata dan ringan.
7.    Ambil 200 gr adonan, beri pasta coklat BF, aduk rata masukkan kedalam piping bag.
8.    Ambil lagi 150 gr adonan, beri pasta orange, aduk rata, masukkan kedalam piping bag.
9.    Tuang sisa adonan kedalam loyang, buat motif dari adonan coklat dan orange.
10.    Panggang dalam oven steam bake selama lk. 45 menit dengan suhu 180’C.
11.    Angkat, dinginkan. Balikkan diatas kertas roti, beri filling butter cream dan jeruk mandarin kaleng, lalu gulung dan kencangkan. Hias sesuai selera

Emang hasilnya lembut banget bagai kapas dan nurut waktu digulung

Kunci sukses membuat Cotton Cake yang harus diperhatikan:
1.       Untuk hasil yang lebih lembut, gunakan terigu protein rendah/cake four/soft flour (kalau di Indonesia merk Kunci Biru). Akan tetapi tidak masalah jika mau menggunakan terigu protein sedang/all purpose flour (merk Segitiga Biru).
2.       Pada saat membuat adonan pasta, masukkan terigu ke dalam butter/margarine dan susu cair (bila pakai) yang masih panas. Kemudian masukkan kuning telur ke dalam adonan pasta dalam keadaan masih hangat. Jaga adonan pasta ini agar tetap hangat. Salah satunya dengan merendam adonan ini di dalam air panas (bukan mendidih) selama kita mempersiapkan kocokan putih telur.
3.       Kocok putih telur cukup sampai mengembang SOFT PEAK, yaitu sudah mengembang tetapi masih lembut, tidak berpori dan masih bisa jatuh kembali ke baskom bila kepala mixer diangkat. Biasanya pada kocokan putih telur yg ada di baskom akan membentuk puncak-puncak tumpul dan lemas bila kepala mixer diangkat.
Jangan kocok putih telur sampai kaku HARD PEAK dan kering serta berpori kasar. Apabila putih telur terlalu kaku dan kering, adonan putih telur akan mudah ‘pecah’ saat dicampur dengan adonan pasta dan sulit untuk disatukan. Dan juga akan membuat cake yang dihasilkan mengembang sekali sewaktu dioven, tetapi kempis dan turun drastis saat keluar oven. Juga membuat permukaan cake mudah sekali pecah/retak saat dipanggang.

LBT#6 Chocolate Whoopie Pies

Sebelum baking, browsing dulu ah... LBT#6 kali ini adalah whoopie pie yang sama sekali belum pernah dengar sebelumnya...jadi pertama kali nyoba nihh...

Whoopie pie

From Wikipedia, the free encyclopedia

The whoopie pie (alternatively called a gob, black-and-white, bob, or "BFO" for Big Fat Oreo) is an American baked good that may be considered either a cookie, pie, or cake. It is made of two round mound-shaped pieces of chocolate cake, or sometimes pumpkin cake, with a sweet, creamy filling or frosting sandwiched between them.^[1]

History

While considered a New England phenomenon and a Pennsylvania Amish tradition,^[2] they are increasingly sold throughout the United States.^[1] According to food historians, Amish women would bake these desserts (known as hucklebucks at the time) and put them in farmers' lunchboxes. When farmers would find the treats in their lunch, they would shout "Whoopie!"^[1] It is thought that the original Whoopie pies may have been made from cake batter leftovers.^[3]
The whoopie pie is the official state treat of Maine^[4] (not to be confused with the official state dessert, which is blueberry pie).^[4]
The world's largest whoopie pie was created in South Portland, Maine on March 26, 2011, weighing in at 1,062 pounds.^[5] Pieces of the giant whoopie pie were sold and the money was used to send Maine-made whoopie pies to soldiers serving overseas.^[5] The previous record holder, from Pennsylvania, weighed 200 pounds.^[5]

Origin controversy

Pennsylvania and Maine both claim to be the birthplace of the Whoopie pie.^[6]
In 2011, the Maine State Legislature considered naming the whoopie pie the official state dessert. The proposal received bipartisan support. L.D. 71, officially known as "An Act to Designate the Whoopie Pie as the State Dessert", read "The whoopie pie, a baked good made of two chocolate cakes with a creamy frosting between them, is the official state dessert".^[7] The Pennsylvania Dutch Convention & Visitors Bureau^[8] and other observers in Lancaster County, PA, note that the whoopie pie comes from the area’s Amish and Pennsylvania German culture – origins that are unlikely to leave an official paper trail – and has been handed down through generations.^[9] Most likely, Amish groups that migrated to Maine brought the treat to the people of Maine. Mainers assert that Labadie's in Lewiston, Maine has been making the confectionery since 1925.^[10] The now-defunct Berwick Cake Company of Roxbury, Massachusetts had been making the "Whoopee Pie" since 1931 and it is also claimed that the whoopie pie originated there in Massachusetts and spread both north and south. It appears though that German immigrants brought the predecessor of the Whoopie Pie to communities throughout the northeast.^[11]
The Maine Legislature eventually decided to declare the whoopie pie the official state treat, and chose blueberry pie (made with wild Maine blueberries) as the official state dessert.^[4]

Ok deh sekarang prakteknya
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Chocolate Whoopie Pies
Recipe : Joy of Baking (http://www.joyofbaking.com)

Bahan:
1 3/4 cups (230 grams) tepung
3/4 cup (75 grams) coklat bubuk
1 sdt baking powder
1/4 sdt baking soda
1/4 sdt salt
3/4 cup (170 grams) unsalted butter, temperatur ruang
3/4 cup (150 grams) gula
1 telur
1 sdt vanilla
1/4 cup (60 ml) buttermilk
1/2 cup (120 ml) lukewarm strong coffee or 1/2 cup (120 ml) lukewarm water : ganti nescafe


Vanilla Filling:
1/4 cup (55 grams) vegetable shortening : aku pake mentega putih
1/4 cup (55 grams) unsalted butter, temperatur ruang
1 cup (115 grams) gula halus
1 1/2 sdt vanilla
1/2 cup (120 ml) light corn syrup : aku pake rose brand

Cara membuat Chocolate Cookies:
1/. Panaskan oven 190 derajat C
2/. Campur dalam baskom tepung, coklat bubuk, baking powder, baking soda, vanila dan garam.
3/. Kocok mentega dan gula samapi mengembang, tambahkan telur
4/. Ditempat terpisah campur buttermilk dan kopi
5/. Masukkan tepung dan buttermilk bergantian , kocok speed rendah
6/. Ambil adonan dengan sendok atau scoop ice cream, ratakan bagian atas
7/. Panggang 9-10 menit sampai bagian atas cookis jika ditekan bisa kembali kepermukaan

Cara membuat filling:
1/. Kocok mentega sampai lunak kemudian masukkan gula halus dengan speed rendah selama 5 menit
2/. Masukkan vanila dan simple syrup, kocok sampai lembut

Penyajian:
Ambil 1 cookis dan ratakan dengan filling dibagian yang flat dan tutup dengan cookis yang lain

LBT #5 Kue Tradisional Indonesia - Klapertaart Durian

LBT #5 kali ini dengan tema kue tradisional Indonesia. Sebenarnya udah kepikiran untuk bikin bika ambon, trus berubah jadi kue lumpur.. Tapi..... berhubung durian montong lagi murah di Giant, akhirnya beralih untuk bikin klappy aja

Ok, sebelum bikin PR.. baca buku dulu ya, karena pas browsing ternyata literatur tentang kue tradisional ini tidak banyak. Buku ini kebetulan aku beli waktu ada expo di Gramedia. Judulnya Kue Indonesia dalam tampilan modren by Mahasiswa Program D3 Tata Boga UNJ angkatan 2005.
Kue Indonesia memiliki ragam yang sangat kaya. Dari bahan dasar utama saja, betapa banyak kue yang dapat diciptakan. Bahan utama yang biasa digunakan merupakan hasil alam yang ada di Indonesia baik itu berupa padi-padian, umbi-umbian, buah dan juga hasil olahan seperti tepung, manisan dan sebagainya.

Bahan utama :
1. Beras dan tepung beras
2. Beras ketan dan tepung beras ketan
3. Umbi-umbian
4. Buah-buahan seperti pisang dan durian
5. Pemanis seperti gula jawa dan gula pasir
6. Cairan seperti santan
7. Pengembang seperti ragi

Selain bahan utama adajuga bahan tambahan seperti kelapa parut, nangka, kelapa muda dan kacang-kacangan. Bahan pengharum seperti daun pandan, vanili, cengkih dan kayu manis. Bahan pembungkus seperti daun pisang, daun janur, daun bambu, daun pandan dan disertai teknik membungkus..(hehe jadi inget kursus ayam kodok bersama bu Fat)
Teknik pengolahannya pun bermacam-macam, dikukus, dibakar, panggang dan goreng. Alatnya pun juga bermacam-macam, ada yang menggunakan tembikar dan bambu yang memberikan citarasa dan aroma yang khas.

Ok deh.... selesai baca buku, yuk mari kita praktek.

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LBT #5 Kue Tradisional Indonesia

Klapertaart Durian

Resep dan step by step masih pake Klapertaart Wilton, cuma ditambahi durian... Mhmmm.. lezat ... Favoritnya Nuha yang baru nih...

Recipe : Wilton share by alm. Ruri, modify by Kue Bubun

Bahan :
1 liter fresh milk
250 gr gula pasir
50 gr tepung terigu
50 gr maizena
50 gr tepung custard Fino
6 btr kuning telur
150 gr butter
2 btr kelapa muda
4 buah durian montong
100 gr kenari panggang utuh
kayu manis bubuk

Topping :
6 putih telur
4 sdm gula
2 sdm terigu
almond
bubuk kayu manis

Cara membuat :
1/. Campur terigu, maizena, custard powder, cairkan dengan 200 ml susu
2/. Rebus 800cc susu dengan gula sampai mendidih
3/. Masukkan campuran tepung, aduk sampai matang
4/. Angkat dari api, masukkan mentega, aduk rata
5/. Masukkan kuning telur satu satu sambil diaduk rata
6/. Masukkan kenari, durian dan kelapa muda, aduk rata
7/. Panggang selama 15 menit
6/. Siapkan toping. Kocok putih telur sampai naik, maukkan gula sedikit demi sedikit. Aduk terus sampai soft peak. Masukkan terigu. Semprotkan keadata adonan. Tambahkan almond
7/. Panggang hingga matang kecoklatan

LBT#4 Rolled Cookies ( Kue Kering yg dicetak )

Sebelum bikin PR, browsing dulu ya.. PR LBT kali ini tentang cookies (kue kering) yang dicetak

Cookies

From Wikipedia, the free encyclopedia

In the United States and Canada, a cookie is a small, flat-baked treat, usually containing fat, flour, eggs and sugar. In most English-speaking countries outside North America, the most common word for this is biscuit; in many regions both terms are used, while in others the two words have different meanings. A cookie is a plain bun in Scotland,^[1] while in the United States a biscuit is a kind of quick bread similar to a scone. In the United Kingdom, a cookie is referred to as a baked biscuit most commonly containing chocolate chips.

Etymology

Its name derives from the Dutch word koekje or (informal) koekie which means little cake, and arrived in the English language through the Dutch in North America.

Description

Cookies are most commonly baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all. Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts or dried fruits. The softness of the cookie may depend on how long it is baked.
A general theory of cookies may be formulated this way. Despite its descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion. Water in cakes serves to make the base (in the case of cakes called "batter"^[2]) as thin as possible, which allows the bubbles – responsible for a cake's fluffiness – to form better. In the cookie, the agent of cohesion has become some form of oil. Oils, whether they be in the form of butter, egg yolks, vegetable oils or lard are much more viscous than water and evaporate freely at a much higher temperature than water. Thus a cake made with butter or eggs instead of water is far denser after removal from the oven.
Oils in baked cakes do not behave as soda in the finished result. Rather than evaporating and thickening the mixture, they remain, saturating the bubbles of escaped gases from what little water there might have been in the eggs, if added, and the carbon dioxide released by heating the baking powder. This saturation produces the most texturally attractive feature of the cookie, and indeed all fried foods: crispness saturated with a moisture (namely oil) that does not sink into it.

Classification of cookies

Cookies are broadly classified according to how they are formed, including at least these categories:

• Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet. During baking, the mounds of dough spread and flatten. Chocolate chip cookies (Toll House cookies), oatmeal (or oatmeal raisin) cookies and rock cakes are popular examples of drop cookies.
• Refrigerator cookies (also know as icebox cookies) are made from a stiff dough that is refrigerated to become even stiffer. The dough is typically shaped into cylinders which are sliced into round cookies before baking.
• Molded cookies are also made from a stiffer dough that is molded into balls or cookie shapes by hand before baking. Snickerdoodles and peanut butter cookies are examples of molded cookies.
• Rolled cookies are made from a stiffer dough that is rolled out and cut into shapes with a cookie cutter. Gingerbread men are an example.
• Pressed cookies are made from a soft dough that is extruded from a cookie press into various decorative shapes before baking. Spritzgebäck are an example of a pressed cookie.
• Bar cookies consist of batter or other ingredients that are poured or pressed into a pan (sometimes in multiple layers), and cut into cookie-sized pieces after baking. Brownies are an example of a batter-type bar cookie, while Rice Krispie treats are a bar cookie that doesn't require baking, perhaps similar to a cereal bar. In British English, bar cookies are known as "tray bakes".
• Sandwich cookies are rolled or pressed cookies that are assembled as a sandwich with a sweet filling. Fillings may be with marshmallow, jam, or icing. The Oreo cookie, made of two chocolate cookies with a vanilla icing filling is an example

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Ok deh, teorinya udah... Nah ini dia resepnya

Kukis Negro

(Ingredients by Tantenya Riana, Instruction by Fatmah Bahalwan)

Bahan:
300 gr Mentega

350 gr Tepung : aku tambah 50 gr

2 buah kuning telur

50 gr Coklat bubuk : ganti tepung 50 gr

200 gr gula halus

Cara membuat:

1/. Ayak tepung sisihkan

2/. Kocok mentega dan gula halus hingga lembut saja (speed tinggi tapi cukup 2 menitan yaa..!), masukkan kuning telur, kocok lagi sebentar. matikan mixer

3/. Tuang tepung secara bertahap kedalam adonan mentega, aduk rata, tuang lagi hingga habis. aduk rata.

4/. Masukkan kedalam kulkas

5/. Adonan siap dibentuk

LBT 3 : Butter Cake -- Bundt cake

Butter cake

Sebelum baking, browsing dulu tentang butter cake

From Wikipedia, the free encyclopedia

A butter cake is a cake in which one of the main ingredients is butter. Butter cakes consist of taking the most basic of ingredients butter, sugar, eggs, flour, and a leavening agent (baking powder or baking soda) and transforming them into a baked good.
These cakes are considered one of the quintessential cakes in American baking.^{[citation needed]} They find their origins in the English pound cake, which traditionally used equal parts of butter, flour, sugar, and eggs to produce a heavy, rich cake.

History

The invention of baking powder and other chemical leavening agents during the 19th century substantially increased the flexibility of this traditional pound cake by introducing the possibility of creating lighter, fluffier cakes using these traditional combinations of ingredients, and it is this transformation that brought about the modern butter cake.

Recipe

Butter cakes are traditionally made using a creaming method, in which the butter and sugar are first beaten until fluffy to incorporate air into the butter. Eggs are then added gradually, creating an emulsion, followed by alternating portions of wet and dry ingredients. Butter cakes are often considered to be unsurpassed in their richness and moistness when stored at room temperature, but they tend to stiffen, dry out, and lose flavor when refrigerated, making them unsuitable for filling or frosting in advance with ingredients that must be refrigerated, such as cream cheese frosting and pastry cream.

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Aku memilih resep bundt cake dari Sedap untuk PR kali ini. Cake ini asalnya dari Jerman, kalau dilihat dari pembuatannya memakai cara butter cake. Penamaannya datang dari loyangnnya yang disebut loyang bundt. Loyang dengan lubang ditengahnya dan motif yang ramai disisinya. Karena ga punya loyangnya, aku buat dengan cup cake

Bundt cake
Sedap 4/XI/2010
Hasil : 12 cup cake


Bahan:
3 butir telur
75 gr gula pasir halus
150 gr mentega
150 gr tepung
25 gr maizena (dilarutkan dengan susu)
50 ml susu cair
50gr gula pasir (dikocok dengan putih telur)
1/2 sdt poppy seed : aku ga pake
1/4 sdt vanila pasta : aku ga pake
50 gr choho chip : aku ga pake

50 gr almond slice : aku ga pake

Cara membuat:
1/. Kocok mentega and gula sampai mengembang
2/. Masukkan kuning telur satu per satu bergantian dengan tepung sambil terus dikocok dengan speed rendah
3/. Masukkan larutan maizena dan vanila pasta
4/. Masukkan poppy seed, choco chip dan almond
5/. Kocok putih telur sampai mengembang, masukkan gula sedit demi sedikit
6/. Tambahkan putih telur ke adonan
7/. Masukkan ke dalam paper cup, oven sampai matang (25 menit suhu 180 derajat)

Nah dimajalah Sedap ini penampakan Bundt cake pakai loyang yang motifnya rame. Jadinya cantik ya