Klaapertart

Ingredients:

1. Egg Yolks 10
2. Sugar 100 gram
3. Multi-Purpose Flour 3tbs
4. Milk/Coconut milk 400ml
5. Young coconut meat* from 4shells of young coconuts
6. Kenari or knows as java almond 125gram
7. Some raisins as desire
8. Salt to taste
9. Vanila extract 1tsp
10. Beaten egg yolk
    

How To Make:

1. Beat well egg yolks + sugar + vanilla extract with whisk in medium bowl until soft.
2. Add the flour per tablespoon, mix well.
   
3. Add the milk/ coconut milk, mix well then add salt to taste.
   
4. Remove the dough into one medium pan and heat it with medium flame on the stove, keep steering the dough for about 1minute.
5. Then add the young coconut meats + kenari , mix well while keep steering until the dough become thick. You may taste the flavor, add some more salt or more vanilla extract if needed. In this step...u may also add some rum.
6. After the dough become thick, turn off the stove then remove the dough into a glass bakeware sush as pyrex or into aluminum foil pan (20cm X 20cm).
7. Garnish with some raisins and kenari/java almonds and with some beaten egg yolks.
8. Bake it for 40-50minutes in 150C.
9. Remove from the oven, let it cool....your KLAAPERTART is ready to serve.

*The meat in a green young coconut is softer and more gelatinous than that in a mature coconut.

Gateau Africani

(source: For The Love Of Baking)

Sponge cake:
100 g sifted cake flour
30 g cornstarch
30 g cocoa powder
8 egg yolks
5 egg whites
175 gr powdered sugar
75 g unsalted butter, melted

Rhum syrup:
100 g castor sugar
80 ml water
4 Tbs rhum

Custard:
8 egg yolks
90 g cornstarch
700 ml milk
150 g castor sugar
4 tsp rhum
2 cans (@ 312 g) mandarin oranges, drained

Cocoa powder for garnish

Special tools:
1 round cake pan 22 cm for baking
1 round springform pan 20 cm for assembling

Instruction:

1. Butter 22-cm round cake pan. Line the bottom of the pan with parchment paper. Heat the oven at 180 degree Celcius.
2. Sift flour, cornstarch and cocoa powder twice. Set aside.
3. Beat eggs on high speed until it rises. Beat in sugar gradually while beating until thick and pale, and if you drop the batter with spoon, it leaves a trail that won’t dissapear for awhile. Turn off the mixer.
4. Sift flour mixture into the batter, fold well.
5. Fold in a little batter to the melted butter to thicken it. Fold the butter-mixture back into the egg batter gradually. Fold well.
6. Pour batter into cake pan, bake for about 30 minutes. Remove from oven, cool on rack. After 5 minutes, turn cake into rack and let cool.
7. When the cake is cool, tort/slice the cake horizontally into three layers. Put one layer into smaller cake pan (20 cm). Push a little so the layer fits perfectly in the pan. Wet the layer surface with rhum syrup. Set aside.
8. Rhum Syrup: Mix sugar and water, boil the mixture until the sugar dissolves (doesn’t have to reach boiling point). Let cool. Stir in rhum.
9. Custard: Beat eggs with fork, mix with cornstarch and a little bit of milk. Set aside. Boil milk and sugar, stir until it reaches boiling point. Remove from heat. Mix in a little bit of hot milk to the egg mixture, stir quickly to avoid lumps (we call this technique “fishing”). Pour back the egg mixture (now it’s warm) into the hot milk, stir. Put it back on heat, keep stirring until it thickens. Remove from heat, let it warm slightly (no vaporization anymore), stir in rhum and oranges.
10. Assembling:
    When the custard is still warm, pour 1/2 of it onto the cake layer in the pan, spread it quickly before it gets cooled. Put the second layer on custard, push a little so the cake stick well on custard. Wet the second layer surface with rhum syrup. Pour all custard onto the second layer, spread evenly. Put the third layer on custard, push a little bit to perfect its shape. Let it all cool in the pan.
11. Remove cake from pan, transfer to a plate. Garnish with cocoa powder.
12. Eat it already!!

Note:

• Generally, Gateau Africain is simply a chocolate sponge cake layered with custard. So feel free to use your favorite chocolate sponge cake recipe and custard , you get yourself a gateau (it’s better be sponge cake, though. Not butter type cake). But to its perfection, you’ve got to add oranges in the custard!

*photo and recipe by "For The Love Of Baking"

Simple Secrets to Perfect Cheesecake

Simple Secrets to Perfect Cheesecake

Use these 10 easy tips to make sure your cheesecake comes out uncracked and perfectly baked.

1. The cream cheese should be at room temperature (and soft) before you begin mixing, or you'll end up with lumps in your cheesecake

2. Do not overbeat your cheesecake batter

3. Cheesecake should be removed from the oven before it looks done, the center will appear jiggly. Cheesecakes become firm only after they’ve cooled and have chilled for several hours.

4. When you remove your cheesecake from the oven, immediately run a thin knife along the edges, pressing the knife against the wall of the pan to loosen the top. This prevents cracking as the cheesecake cools and contracts.

5. If your cheesecake batter has starch in the recipe (flour or cornstarch), you do not need a water bath.

6. If you use a water bath, use this foolproof method:

* Wrap aluminum foil around the sides and bottom of the springform pan.

* Place the springform pan which has all the cheesecake ingredients in it, into a larger deep baking pan (approximately 3 inches deep) that it will fit into with room to spare.

* Place the pans in a preheated oven. Using a teakettle filled with very hot water, pour water into the larger pan about halfway up the sides of the pan.

* Bake cheesecake as directed. When the cheesecake is done baking, remove the springform pan from the water bath pan and set aside so you can remove the larger pan with the water in it from oven. Be very careful, as it will be extremely hot.

* Remove the aluminim foil from the sides and bottom of the springform pan after the cheescake has chilled completely in the refrigerator.

7. Do not cool your cheesecake in the oven. If the recipe calls for the cheescake to finish baking in a turned-off oven, do so. However, if you are to remove it from the oven, do not leave it in to cool.

8. Do not attempt to remove your cheesecake from the pan until it has chilled overnight, at least 12 hours. This will ensure that it is firm enough to avoid breakage.

9. To remove the cheesecake from the springform pan bottom, make sure the cake has been chilled in the refrigerator overnight. Place the cheesecake in its pan (with sides) over a burner set at low heat and turn it every 10 seconds until the entire bottom is warmed. This softens the butter in the crust, which will help release the cake from the pan.

10. To remove the cheesecake from the springform pan sides, use a very thin knife that has been warmed by dipping in hot water and dried. Go around the edge of the cheesecake to loosen it using a slow up and down motion. Open the springform pan's ring. The cheesecake will slide easily on to a plate.

*******

BROWNIES

These brownies are just right, fudgy yet cakey

Ingredients:

1. 8 egg yolks + 3 whites, and little bit of vanilla essence.
   
2. 250gr caster sugar
3. 200gr butter/margarine (beat till soft)
4. 250gr dark cooking chocolate (get it melted) 150gr all-purpose flour + 25 gr milk powder + 50gr cocoa powder (in large bowl combine all these together)
5. 200gr Chopped Javanese almond/ chopped walnuts
6. For layer: 250gr dark cooking chocolate, get it melted.

How To Make:

1. Prepare a baking pan size 22cm x 22cm.
2. Stir eggs and caster sugar until white and stiff with electronic mixer, add vanilla essence , put aside.
3. Stir well the butter/margarine with melted dark cooking chocolate. Put aside.
4. Put half of flour-mix into dough no.2 then stir well. Add the butter/margarine batter (3), stir well. Put in the rest flour-mix and the almonds,stir well.
5. Pour chocolate brownie batter into a greased baking pan. Bake it in 160C for about 35minutes.
6. Let it cool, cut it into pieces, layer it with melted dark cooking chocolate. Ready to serve.

For about 24pieces.

ONDE - ONDE (Indonesian Snack)

This recipe available in Bahasa Indonesia only


Bahan kulit:
250gram tepung ketan
25gram tepung sagu
garam, vanili bubuk masing masing 1/2 sdt
15gram gula pasir...tapi gue pake 25-30gram
1butir telor
200ml air hangat
200gram wijen putih
air matang secukupnya
minyak utk menggoreng
ISI:
100gram kacang hijau kupas...rendam selama 2jam (gue sih tadi rendam selama 3jam)
75gram gula pasir
garam dan vanili masing masing 1/4 sdt atau secukupnya
50ml santan

CARA MEMBUAT:

1. ISI: kukus kacang hijau hingga matang dan empuk, angkat dan haluskan dengan blender selagi panas. Lalu masak kacang hijau bersama gula pasir, garam, vanili bubuk, dan santan dg api kecil saja sambil diaduk hingga dapat dipulung. Angkat dan dinginkan.
2. KULIT: Campur tepung ketan, sagu, garam, vanili, gula pasir, dan telor, aduk rata. Tuangi air hangat sedikit demi sedikit sambil diuleni sampai kalis dan dapat dipulung, sisihkan.
3. Ambil satu sendok teh adonan atau kira2 besarnya, pipihkan dan taroh bulatan isi tadi hingga tertutup kulit.
4.Celupkan sebentar dalam air (asal basah saja) lalu gulingkan ke wijen.
5. Goreng onde-onde dengan api kecill hingga kecoklatan. Angkat dan tiriskan.

***ENJOY**

Bolu Sakura (Caramel Steamed Cake)

Bahan :
500 gr gula pasir
500 ml air matang
220 ml telur ayam (4 butir telur ukuran sedang)
100 mentega lelehkan
1sdt vanili
Ayak :
450 gr terigu gluten sedang (misalnya segitiga biru)
1 sdm baking powder
1 sdm soda kue
1/4 sdt garam

Cara Membuat :

1. Siapkan cetakan bolu sakura, semir dengan mentega hingga rata. Taburi sedikit terigu. Sisihkan. Atau kalau mau gampang oles aja dengan pengoles loyang (carlo atau palmia) lebih praktis dan mudah serta cepat :)

2. Masak 250 gr gula pasir hingga jadi karamel. Tuangi air, jangan diaduk. Masak hingga mendidih lalu aduk. Angkat.

3. Kocok telur, vanili dengan sisa gula pasir hingga kental dan mengembang. Tuangi gula karamel sambil dikocok dengan kecepatan rendah hingga rata. Saat ini adonan akan encer banget tapi gak perlu khawatir.

4. Masukkan terigu, aduk rata. Tambahkan mentega cair secara bertahap sambil diaduk perlahan hingga rata.

5. Tuang adonan ke dalam cetakan sampai 3/4 cetakan. Kukus selama 15 menit hingga matang. Angkat. Keluarkan dari cetakan.

porsi : bisa untuk lebih dari 40 buah bolu sakura.

Jam Tart

Jam tart filled with strawberry and blueberry jam.
I got a nice crispy pie dough as i was using some almonds.

Dadar Gulung/ Indonesian snacks

This recipe is in Indonesian

RESEP kulit dadar gulungnya:

Bahan kulit: (untuk sekitar 12gulung)
* 150 gram tepung terigu
* 1 butir telur, dikocok
* ¼ sdt garam
* 25 cc air daun suji
* 200 cc air santan dari ½ butir kelapa
* margarine secukupnya
Cara membuat kulit:
-Campur terigu, telur, garam dan air daun suji. Aduk rata sambil dimasukkan santan sedikit demi sedikit sampai adonan menjadi halus.
-Panaskan wajan dadar (bulat) dengan garis tengah kurang lebih 20 cm. Olesi wajan dengan margarine (tipis). Tuang 1-1½ sdm adonan, wajan diputar supaya adonan menutupi permukaan wajan agar rata dan tipis. Setelah matang, sisihkan.

*ps: kalo nga mau pake telor juga bisa. Aku sometimes nga pake telor supaya kalo uda dingin nga bau amis hehehe. ATAU bisa tambahkan vanili bubuk kalo tetep mau pake telor supaya hilangin bau amisnya :)

Resep Bahan Isi Dadar Gulung :

200 gram kelapa parut kasar
100 gram gula merah, disisir halus
1/4 sendok teh garam
2 lembar daun pandan, disimpulkan
150 ml air