Blueberry Cheese Streusel Cake

One thing that I can't refuse to do is when my son asking me to cook or bake something for him. He usually accompany me when I read recipe book or searching new recipe to try in my little kitchen. He doesn't just accompany me, but he also randomly pointed cake or bread that looks interest and yummy in his opinion then said "Bunda, please make this cake/bread". So here it is one of the cake that he pointed when we saw cooking magazine together.

This cake is so yummy, truly i love it. I always tempted to any cake with cheese inside. The streusel gives the cake that extra crunch and sweetness while on its own, it tastes nice and light. This cake suitable to eat in the morning with your tea or coffee. I can't say no to eat this cake, for temporary just forget your diet program, LOL. The recipe is so quick and easy to make, everyone who is still in beginner level of baking like me will love this recipe.

It was so difficult to find frozen blueberry in my city. Sometimes i can find frozen blueberry in famous Asian market in here, Lai-lai but if i am not mistaken it has been 6 months later since the last I see frozen blueberry pack in frozen food section. Poor me.. It would be so nice if I can make my own blueberry jam but it's okay. I still can use any kind of blueberry jam that I can find in local market. Then I use St. Dalfour from France, my favourite fruit jam's brand.

Happy weekend!!

Blueberry Cheese Streusel Cake

from: Sedap Magazine

Ingredients:

• 100 g white cooking chocolate, melted
• 200 g unsalted butter
• 125 g castor sugar
• 1/4 tsp salt
• 4 eggs
• 180 g all purpose flour
• 1/4 tsp baking powder
• 50 ml fresh milk
• 50 g cheddar cheese, grated
• 100 g blueberry jam

Streusel topping:

• 60 g cold unsalted butter
• 1 tbsp sugar powder
• 1/4 tsp salt
• 100 g all purpose flour

Directions:

• Streusel topping, in a medium bowl, mix together sugar powder, flour, and salt. Cut in butter using fork until well combined and mixture resembles course crumbs.
• Preheat the oven 180 degree Celcius and grease a 22x22x4 cm baking pan with parchment paper.
• In a medium bowl, mix using mixer in medium speed unsalted butter, castor sugar, and salt together. Add melted white coking chocolate. Mix well.
• Add egg one by one alternates with some of flour and mix well. Add the rest of the flour, baking powder and fresh milk, mix until combined. Add grated cheddar cheese. Mix well.
• Add blueberry jam in some part of dough, whisk the jam in dough only for a while, until you can see the tinge of the jam in the dough. Pour into prepared baking pan. Sprinkle the streusel topping on top.
• Bake for 40-45 minutes or until a toothpick inserted into centre of the cakes come out clean. 
• Allow to cool at least 10 minutes before cutting it into desired size.

Roti Kasur (Sweet Bread Rolls)

Making bread for me is like a nightmare. I never succeed make it without history of failure, except when I made it with my mother. Don't know why every time I tried to knead the dough it was not go well. I am not expert in kneading the dough. I am hopeless in bread making. 

But you know, my son really love bread so much, and always ask me to buy bread for him. Whenever we pass by our favorite bakery shop, he always said that "Mom, bread....". Then, I try to force myself to boost my spirit to learn how to make bread well. I bought baking book, read many resource in internet about that and of course learning by doing. However how hard I tried it ended nothing. Hence, I choose shortcut way, I bought a bread-maker machine, LOL. That machine will be my savior in making bread.

And here it is finally I CAN MAKE BREAD by myself and assisted by my Kenwood bread-maker machine, LOL. 

I made this bread using Komachi, a wheat premium flour brand from Japan. Actually you can use any kind of high-protein wheat flour that is available in your city. I am using dark cooking chocolate and cheese for the filling. But you can use anything that you like such as jam, melted chocolate, and so on. Above the bread roll I only spread chocolate jimmies and grated cheese. I got the recipe from Natural Cooking Club. It turned out really god, I love the tenderness of this bread. This bread is a good choice if you want to make bread as your family breakfast menu.

 

Sweet Bread Rolls

Source : Natural Cooking Club

Ingredients:

• 500 g bread flour
• 3 eggs yolk
• 100 g sugar
• 30 g milk powder
• 11 g instant yeast
• 5 g salt
• 250 ml cooking water
• 100 g butter
• 1/2 tsp bread improver (optional)

For filling : 

• Dark cooking chocolate
• Grated cheese

For the topping:

• 1 egg
• 1/2 tsp salt
• 1 tbs cooking water

Directions:

1. In a bowl, combine bread flour, sugar, milk powder, and instant yeast. Make a well in the center. Whisk and combine well all egg yolk and water, then add into the well of dry ingredients. Mix and knead it until half elastic, add butter and salt. Continue to knead until the dough is no longer sticky but elastic enough. You want the dough to be elastic. So if you were to take a part of it and stretch it out, you can stretch it to a very thin membrane without it breaking. When you poke a hole in the thin membrane, it should form a close to perfect circle.
2. Divide the dough into small pieces of dough about 40 g, make ball shape. Cover with cling wrap and let rest for 15 minutes. Deflate the dough, fill with the filling, make ball shape again and place the balls into baking pan that has been spread by butter or lined with parchment paper. Leave it for second round of proofing about 30 minutes until double in size.
3. Whisk the topping ingredient: egg, salt and water in a small bowl. Brush egg wash on the surface of the bun and spread chocolate jimmies or grated cheese. Bake in a preheated oven 180 degree Celsius for 15 minutes or until the surface golden brown. Transfer into wire rack and let cool completely.

Directions if using bread machine:

• Put in the order listed below:
• Eggs yolk, whisked with cooking water
• Bread flour, milk powder, bread improver. Combine well and put inside the machine.
• Sugar (on top of the flour in one corner)
• Salt (on top of the flour in another corner)
• Butter (on top of the flour in corner, at other side corner where you put salt)
• Instant yeast (on top of the flour in center, make well and put into the well)

• Set the setting to "Dough"
• Wait until the dough process done and continue with manual directions as you can read above.

Milo Sandwich Bread

I felt very satisfied for making my own sandwich bread. All this time, my family usually consume sandwich bread that is produced by one of famous bread factory in Indonesia that we always but in the local supermarket. Sure, it is so easy for us, just go to the nearest supermarket and bring home the bread. But sometimes i feel not so comfort about it, however there must be many preservatives and other chemical additives inside the sandwich bread that we usually buy, we can't avoid that. Then, i just hope i can make my own sandwich bread that is healthier and tastier. Ya, you can control the ingredients that you use when you make it homemade.

You know, i am still in period of euphoria of having a bread maker machine. So, i try to make any kind of bread that I want, LOL. Hence, i take my time to search in internet the sandwich bread's recipe and I found this recipe, so easy to make (of course easy if using bread maker). Actually the real recipe this sandwich bread is a white bread. But i did some experiment, because of my husband and son love to eat anything than contain chocolate so in the first time i want to add some cocoa powder to make it chocolate sandwich bread. Unfortunately, when i went to kitchen, my cocoa powder stock was run out. So, I just used Milo powder as a substitute of cocoa powder. But i little bit disappointing with the result because it is not too chocolate-taste or Milo-taste. Just spread the Nutella hazelnut chocolate spread or any kind of spread that you like. I prefer the chocolate spread.
 
Generally when i use my bread machine i choose sweet bread setting. Now, i try to use white bread setting (or in other bread machine brand, sandwich setting). So, what is the difference between this two setting, sweet bread and white bread? If I see in the manual book, it is written there that the process time with sweet bread is longer than white bread. Actually, i do not really understand why this one is longer than the other. In my humble opinion (after some experience), i taste that if I use white bread setting, the bread become more dense and even use flour by the same amount, the bread result of basic bread is not as large and as fluffy as sweet dough.


If you want to make like I make, just try this recipe

Sandwich Bread Recipe

Taken from Monica's blog

Ingredients (put in the order listed below):

• 1 cup warm water
• 3 tbsp vegetable oil
• 3 cups bread flour
• 4 tbsp sugar (on top of the flour in one corner)
• 1 1/2 tsp salt (on top of the flour in another corner)
• 2 1/2 tsp instant dry yeast
• 3 tsp Milo powder (optional, you can change it with cocoa powder)

How to make:

• Set to setting: sandwich (1.5 loaf, light crust)
• Wait until 5 minutes before taking the bread out of the bread pan
• Let it cool
• Slice and enjoy

 

Banana Chocolate Chip Cake

Here it is the recipe of Banana Cake that I have ever baked (beside the other recipe that I posted before). Actually I love this one than another. Maybe because I am not into chocolate and prefer this one that is didn't use too much chocolate as a part of the cake and only use chocolate chip, LOL. I baked this cake to bring at office and you know what my colleagues comment about this cake? All said that this cake was so yummy and one of them ever said that this banana cake is bakery-like cake than a homemade one. 

I got this recipe from Mbak Ienas Tsuroiya, my old friend in Multiply who ever share the recipe in her blog. If you love banana, this cake is a must. Just try to bake it then you will never forget this amazing cake. You can decrease the amount of sugar, just adapt to your daily taste and suitable for you. Actually i try to decrease the amount of sugar if I think the banana is over-ripen so much and the original taste of banana is over-sweet.

BANANA CHOCOLATE CHIP CAKE

Original Recipe of Julie Hasson in 30 Best Chocolate Recipes

Ingredients:

• 2 1/2 cup all purpose flour
• 2 tsp baking soda
• 1/4 tsp salt
• 1 cup vegetable oil (I used canola oil and sometimes coconut oil)
• 1 1/2 cup granulated sugar
• 4 eggs, medium sized
• 2 cup ripe banana,  mashed
• 1 tsp vanilla
• 1 1/2 cup semi sweet chocolate chips
• 3/4 cup toasted walnut/almond

Directions:

• In a bowl, combine flour, baking soda, and salt.
• In other bowl, mix vegetable oil and sugar. Add eggs, one at a time, beating well after each addition. Add mashed banana and vanilla, mix well. 
• Add flour mixture, beating just until smooth. Stir in chocolate chips and walnut/almonds (if using).
• Preheat oven to 180 degree Celcius.
• Use any loaf pan that you want. I used 24x10x7 cm loaf pan, lined with parchment, greased. Spread the batter in that pan. Bake in oven for 60 to 65 minutes or until a tester inserted into center of cakes comes out clean.
• Let cakes cool in racks for 15 minutes. Remove from the pan and let cool completely.
• Ready to be served.

[KBB#33] Something Artisan: BAGELS

 

This is my second probation test/challenge from Klub Berani Baking. If I did all my probation test well, officially I will be one of KBB's member and be a part of big family of a community who love to bake so much. Before the theme of this month challenge out, Arfi Binsted give us time to guess what we will make this month. She only said that this month we will work with some yeast. Oops.. at that time i just feel worried so much because i guess it would be some kind of bread or something like that. And finally, at the right time Arfi send email to all of us and sure enough, nothing else but, we must make bread o bread. It is Bagels!!

 

And when I read the recipe, i understand nothing, LOL. Bagels is sooo difficult..

Actually I never have had success make any bread, although it was the easy one, moreover make this kind of difficult and complicated one if I can say like that. Due to my lack of understanding the recipe I tried to search by Google all the way that I can about Bagels itself. I try to watch the tutorial video in YouTube how to make Bagels. Then one by one I read every part of the recipe (need to read it several times) to make me understand what the recipe want me to do. I tried to give mark on the important step that I have to do.

This month my new semester of postgraduate study has been started. The schedule is so tight, on weekday I live in Malang and on weekend I must go to Solo. It happened every week. This limitation make me can't work this challenge as early as I can. I postpone to do it until I have enough time to bake in my own home. So, it went bad because until the end of the month I still do nothing. Really bad... 

Feel so anxious, I pluck up my courage to do this challenge. Hopefully the result will go well, I am not hoping so high, at least my Bagels can be bake, LOL. I copied directly from the recipe here, and if you need the original Mr Peter Reinhart recipe can be found here.

First step, while mixing the flour and malt syrup/honey water I was helped by mixer. I used dough hook for it. The one thing that you must remember that when you mix malt syrup/honey, yeast, and salt, the water must be lukewarm and not too hot. Because if the water too hot, it can make the yeast not work optimally anymore. Well, after I let the dough rest for the first time, I continue the process by using my hand. I knead the dough not using mixer anymore, but using my own hand. Slowly but sure, I knead the dough like the video tutorial that I saw before in YouTube.

I only make half of recipe, so after it has been well enough I divide the dough to make 5 mini bagels, the weight of each bagels about 60 grams. I formed the shape then let it rest in the refrigerator about one and half day. Well, the next process so excited to me, the float test. From 5 bagels that I made, there is no one that pass the float test in first period. Then I tried to proofing the bagels in room temperature for about 20 minutes. Do the float test again, and I got 2 bagels passed the float test, but it was not happened with the others. So I decide to proofing again one more time for 20 minutes, and happily finally the rest of bagels pass the test.

After the bagels passed the float test, you should immediately poached and baking it. But because I must go to work then I postpone to bake it. I put the bagels again in fridge, and baked it in afternoon after went back to home. I used cinnamon sugar as topping, and the fragrant was so nice when it was come out from oven. Actually, I am not too satisfied with the result. I thought my bagels can't be said as the truly Bagels because the size of the Bagels was small :p

Bagels

by Peter Reinhart

Ingredients:

Dough

• 1 tablespoon (0.75 oz / 21 g) barley malt syrup, honey, or rice syrup, or 1 teaspoon (0.25 oz / 7 g) diastatic malt powder
• 1 teaspoon (0.11 oz / 3 g) instant yeast
• 1 1/2 teaspoons (0.37 oz / 10.5 g) salt, or 2 1/2 teaspoons coarse kosher salt
• 1 cup plus 2 tablespoons (9 oz / 255 g) lukewarm water (about 95°F or 35°C)
• 3 1/2 cups (16 oz / 454 g) unbleached bread flour

Poaching liquid

• 2 to 3 quarts (64 to 96 oz / 181 to 272 g) water
• 1 1/2 tablespoons (1 oz / 28.5 g) barley malt syrup or honey (optional)
• 1 tablespoon (0.5 oz / 14 g) baking soda
• 1 teaspoon (0.25 oz / 7 g) salt, or 1 1/2 teaspoons coarse kosher salt

Directions:

Do ahead

• To make the dough, stir the malt syrup, yeast, and salt into the lukewarm water. 
• Place the flour into a mixing bowl and pour in the malt syrup mixture. 
• If using a mixer, use the dough hook and mix on the lowest speed for 3 minutes. If mixing by hand, use a large, sturdy spoon and stir for about 3 minutes, until well blended. The dough should form a stiff, coarse ball, and the flour should be fully hydrated; if it isn’t, stir in a little more water. Let the dough rest for 5 minutes. 
• Resume mixing with the dough hook on the lowest speed for another 3 minutes or transfer to a very lightly floured work surface and knead by hand for about 3 minutes to smooth out the dough and develop the gluten. The dough should be stiff yet supple, with a satiny, barely tacky feel. If the dough seems too soft or overly tacky, mix or knead in a little more flour.
• Place the dough in a clean, lightly oiled bowl, cover the bowl tightly with plastic wrap, and let the dough rise at room temperature for 1 hour.
• When you’re ready to shape the bagels, prepare a sheet pan by lining it with parchment paper or a silicone mat, then misting it with spray oil or lightly coating it with oil. Divide the dough into 6 to 8 equal pieces. (A typical bagel is about 4 ounces or 113 grams before baking, but you can make them smaller. If you make more than 6 bagels, you may need to prepare 2 sheet pans).
• Form each piece into a loose ball by rolling it on a clean, dry work surface with a cupped hand. (Don’t use any flour on the work surface. If the dough slides around and won’t ball up, wipe the surface with a damp paper towel and try again; the slight bit of moisture will provide enough traction for the dough to form into a ball).
• There are two methods to shape the balls into bagels.
  

1. The first method is to poke a hole through the center of the ball to create a donut shape. Holding the dough with both thumbs in the hole, rotate the dough with your hands, gradually stretching it to create a hole about 2 inches in diameter.
2. The second method, preferred by professional bagel makers, is to use both hands (and a fair amount of pressure) to roll the ball into a rope about 8 inches long on a clean, dry work surface. (Again, wipe the surface with a damp towel, if necessary, to create sufficient friction on the work surface). Taper the rope slightly at each end and moisten the last inch or so of the ends. Place one end of the dough in the palm of your hand and wrap the rope around your hand to complete the circle, going between your thumb and forefinger and then all the way around. The ends should overlap by about 2 inches. Squeeze the overlapping ends together by closing your hand, then press the seam into the work surface, rolling it back and forth a few times to seal. Remove the dough from your hand, squeezing it to even out the thickness if need be and creating a hole of about 2 inches in diameter.

• Place each shaped bagel on the prepared sheet pan, then mist with spray oil or brush with a light coating of oil. Cover the entire pan with plastic wrap and refrigerate overnight or for up to 2 days. (You can also proof the full piece of dough in the oiled bowl overnight and then shape the bagels on baking day, 60 to 90 minutes before boiling and baking them, or as soon as they pass the float test).

On baking day

• Remove the bagels from the refrigerator 60 to 90 minutes before you plan to bake them, and if you plan to top them with dried onion or garlic, rehydrate those ingredients (see the variations).
• Immediately check whether the bagels are ready for baking using the “float test”: Place one of the bagels in a small bowl of cold water. If it sinks and doesn’t float back to the surface, shake it off, return it to the pan, and wait for another 15 to 20 minutes, then test it again. When one bagel passes the float test, they’re all ready to be boiled. If they pass the float test before you are ready to boil and bake them, return them to the refrigerator so they don’t over-proof. About 30 minutes before baking, preheat the oven to 500°F (260°C) and gather and prepare your garnishes (seeds, onions, garlic, and so on).
• To make the poaching liquid, fill a pot with 2 to 3 quarts (64 to 96 oz / 181 to 272 g) of water, making sure the water is at least 4 inches deep. Cover, bring to a boil, then lower the heat to maintain at a simmer. Stir in the malt syrup, baking soda, and salt.
• Gently lower each bagel into the simmering poaching liquid, adding as many as will comfortably fit in the pot. They should all float to the surface within 15 seconds. After 1 minute, use a slotted spoon to turn each bagel over. Poach for another 30 to 60 seconds, then use the slotted spoon to transfer it back to the pan, domed side up. (It’s important that the parchment paper be lightly oiled, or the paper will glue itself to the dough as the bagels bake).
• Sprinkle on a generous amount of whatever toppings you like as soon as the bagels come out of the water (except cinnamon sugar; see the variation for details).
• Transfer the pan of bagels to the oven, then lower the oven heat to 450°F (232°C). Bake for 8 minutes, then rotate the pan and check the underside of the bagels. If they’re getting too dark, place another pan under the baking sheet. (Doubling the pan will insulate the first baking sheet.) Bake for another 8 to 12 minutes, until the bagels are a golden brown.
• Cool on a wire rack for at least 30 minutes before slicing or serving.

Variations

• You can replace any amount of the bread flour with an equal amount of whole grain flour (by weight), such as wheat or rye. If you do so, increase the water in the dough by 1 tablespoon (0.5 oz / 14 g) for every 2 ounces (56.5 g) of whole grain flour you substitute.

• Top your bagels with any combination of the following garnishes: poppy seeds, sesame seeds, coarse salt, or rehydrated dried onions or garlic. (Soak dried onions or garlic in water to cover for at least 1 hour before applying.) The toppings will stick even better if you first brush the top of each bagel with an egg white wash made by whisking 1 egg white with 1 tablespoon (0.5 oz / 14 g) of water. If using coarse salt as a garnish, remember that a little goes a long way.

• For raisin bagels, mix in 1 1/3 cups (8 oz / 227 g) of raisins during the final 2 minutes of mixing and, if you like cinnamon, stir 1/2 teaspoon (0.14 oz / 4 g) of ground cinnamon into the flour before you start mixing. When the bagels come out of the oven, brush the tops with melted butter and dip the top into a bed of cinnamon sugar to give it a very tasty cinnamon crust. You can make cinnamon sugar by whisking 2 tablespoons (1.6 oz / 44 g) of ground cinnamon into 1/2 cup (4 oz / 113 g) of granulated sugar.  

Chocolate Banana Cake

This is for banana lover around the world. Yipieee.... I usually get many bananas from my grandmother when she come to my home. And totally, the amount of bananas was so absurd, never been success to eat all of them without throw some of them in the rubbish bin because the banana was spoiled.

It happened again several days ago. My home became a kingdom of banana, LOL. Finally, there were 3 ripe bananas remain in my fruit basket. I tried to not throw them out into the rubbish bin. Then i got idea why not use them to make banana cake. My friend ever told me that those blackish-brown banana are the best ingredient to make super yummy banana cake.

Then I made this cake (the original recipe said that it was not cake, it is bread. Forgive me that i prefer to say that this is a cake). 

I got the original recipe from Mbak Hesti, adapted from Savory Sweet Life The cake is so rich and moist, i can't imagine i used only 1 egg and the texture of the cake very moist. I made some adjustment to the ingredient, i didn't use sour cream because I didn't have it at home so I substituted it with fresh milk. Maybe the taste would be better if i use sour cream or maybe buttermilk. If you ate this cake when it was still warm you will get the melting sensation of the chocolate chip inside the cake.

Just enjoy it...

Chocolate Banana Cake

Ingredients :

• 100 g salted butter, softened to room temperature (if you use unsalted butter like me, you must add 1/4 tsp of salt)
• 120 g sugar
• 1 egg
• 3 large ripened bananas mashed
• 1/2 tsp vanilla
• 150 g flour
• 1 tsp baking soda
• 2 tbs cocoa powder
• 1/2 cup of sour cream (can be substituted with yogurt, buttermilk or fresh milk)
• 1 cup of chocolate chips

Directions:

• Preheat oven to 175 degrees Celcius.
• Lightly grease a 9x5 loaf pan or any size of baking pan that you have at home with butter and sprinkle a little amount of flour.
• In a bowl, mixture butter and sugar together. Add egg, mashed bananas, sour cream, and vanilla, mix it well. 
• Add baking soda, cocoa powder, and flour. Mix well. Then add chocolate chips, stir briefly.
• Pour batter to the pan and bake it for 50-60 minutes. Remember not to over baked it. You can insert a tooth pick to check if it has been enough, but because the chocolate chip melt you will see the batter still stick to the tooth pick.
• Remove from heat and let the cake still in the pan for 10 minutes.
• Take away the cake from the pan and let it cool in the cooling rack.
• Ready to be served.

Recipe in Bahasa Indonesia

[KBB#32 Rolls Nice] Love and Dotted Japanese Roll Cake

Roll Cake is a type of sponge cake roll. In Japan, we call it “Roll Cake” but in some other countries people all it Swiss roll or jelly roll. You will be amazing how Japanese made fancy-decorated roll cake. For me, Japanese are the most creative people around the world. They can make anything appear more fancy than usual. Several weeks ago, I seen this Japanese Roll Cake in Mbak Rachmah's photo album when she share this in her Facebook account. I fall in love with the fancy and beautiful look of this roll cake. Amazing, unusual, full of creativity. She told me that she got the inspiration from Junko's book.

There are a lot of cute and pretty decorated roll cakes that we can made - polkadot, sakura flower, strawberry, cartoon character such as Angry Birds, Pokemon, and so on. Even, the President of United States can be seen in the roll cake. LOL. If you don't believe just visit Junko's blog, hehehe..

Just by read the recipe, one thing that I think only, it was so straightforward, nevertheless need a lot of work to do. First we have to make cake batter separately for the decor and for the cake base. Also separate the batter into different bowl to color it. I ended up more time than usual to finish after-baked, washing and cleaning supposed to be can not be fun anymore, LOL.

 But, just because I need to do my probation test for Klub Berani Baking, then I made it :D
 

The cake was really soft, probably because we batter the egg yolk and egg white separately. Also, the use of cornstarch helped the cake to be more moist and have fine texture. But, I was not to satisfied with the result. For this recipe, I made 2 roll cake, the first one was good (but not at all), and the second one was failure. Don't know why, my second roll cake didn't taste and as soft as the first one. Maybe because it was too long in room temperature and I didn't use emulsifier at all.

Based on the recipe in here, the direction said that to make a decor just apply it in the baking paper then take it in the freezer. I use other technique that is been usually used by Junko, i didn't freeze it but baked only for 1 minute in 170 degree Celsius.

I was also not satisfied with the decor. Maybe because the oven was too hot or something like that, there was a little bit brownish in the decor pattern and make the roll cake wasn't looked fine. But tomorrow I plan to baked another to give it to my son's pediatrician. Hope the result will be good...

Here it is my Japanese Roll Cake...

JAPANESE ROLL CAKE

Adapted from : Junko's book

Modification by : Rachmah Setyawati

Ingredients:

Batter A

• 4 egg yolk
• 40 g fine sugar
• 40 cc cooking oil (canola or sunflower oil would be better)
• 60 cc water
• 80 g flour
  

Batter to decorate the motif

• 60 g egg white
• 15 g fine sugar
• 10 g cornstarch flour

Batter B

• 160 - 175 g egg white
• 0,5 g salt
• 50 g fine sugar
• 1 tsp lemon water, squeeze from a half of lemon
• 15 g cornstarch flour
• 1 tbs blueberry paste

Filling　

• Non dairy fresh cream
• Some fruit of your choice (I used Mandarin Orange)

Directions:

• Batter A 

1.  Combine egg yolk and sugar in a small bowl. Mix it until you get smooth batter. In medium speed, while mixture the batter, add cooking oil gradually. Mix it well. Then add some water gradually (maintain the medium speed when mixture it).
2.  After the batter combined well, pour some flour. Mix it until smooth batter and foamy. Set aside the batter and prepare next step.

• Batter to decorate the motif

• Place the egg white in a cleaning  mixing bowl and some part of sugar, mix it until foamy. Add remaining sugar and mix in medium speed until you get glossy and soft peak form batter.
• Pour cornstarch flour, mix for a while until soft peak form. Set aside.

• Take about 5 - 6 tablespoons of Batter A, combine it with Batter to decorate the motif, beat lightly. Divide the batter into 4 bowls. Add little food coloring into each bowl (it depends on your taste). I used light pink, red, and green.

       
• Use 20 x 20 x 5 cm baking pan. Before that, don't forget to prepare the paper that has been drawn with pattern/motif that we like. Take that paper in the base of pan, spread butter/margarine over the paper. Cover the paper with baking paper (you can use silicon mat for better result). Then make the pattern by using food colored-batter. 
• After that, take the baking pan in freezer about 8-10 minutes. Let the batter freeze. If you want to save the time, you can just bake the food colored-batter in 170 degree Celsius for 1 minute. Just choose the easiest method for you.
• Batter B
• Place the egg white in a cleaning  mixing bowl and some part of sugar, mix it until foamy. Add remaining sugar and mix in medium speed until you get glossy and soft peak form batter.
• Add lemon water, beat lightly. Then pour cornstarch flour, mix for a while until soft peak form. Set aside.
• Take a half of Batter B and combine it with Batter A, whisk lightly. Pour remaining Batter B, whisk lightly. Add food flavor paste, I used blueberry food paste.
• Take the frozen batter from the freeze. Gently pour the cake batter (combination of Batter B and A) and spread evenly with an offset spatula or dough scraper. Bake for 20-25 minutes in 165-175 degree Celsius. After baked it, take out from the oven and detach the baking paper carefully. Set aside until cool enough to roll.
• After the cake cool enough, spread the upside of the cake (the one that is brown) with cream and fruit, spread it thick. Then roll the cake, tightly wrap the cake with baking paper and refrigerate to set. This cake is best served the day it is made.

Bolu Gulung Pisang (Banana Roll Cake)

Ini pertama kalinya saya membuat bolu gulung, kebanyakan resep bolu gulung memakai telur dalam jumlah yang banyak. Demi mempertimbangkan unsur kesehatan dan penghematan, saya mencoba mencari resep bolu gulung yang minimalis. Alhamdulillah di milis NCC ada yang mau berbagi resepnya. Jadilah resep aslinya saya modifikasi sedikit dengan menambahkan unsur pisang didalamnya. Alhamdulillah membaking kali ini terbilang cukup sukses -melihat track record perbakingan saya yang tidak pernah lepas dari kata gagal total.

Berhubung pisang yang saya potong terlalu tipis dan kondisi pisang juga sudah matang sekali, jadi di bagian bawah ketika memanggang hampir-hampir gosong. Jadi ada baiknya kalau teman-teman mau mencoba, cari pisang yang tak terlampau matang. Pada awalnya pun ketika menggulung kulitnya tidak retak, tapi saking saya masih pemula karena saya pikir kurang padat saya buka lagi gulungannya dan menggulung ulang, eh ternyata ada yang retak dikit.

Sayang, warnanya kurang hijau, ketika difoto malah jadi terlihat kuning Tapi tak apalah, yang penting rasanya tak mengecewakan...

Banana Roll Cake

Sumber : Milis NCC

Ingredients:
Bahan:

• 5 kuning telur
• 1 putih telur
• 1/2 sdm SP
• 80 gr gula pasir
• 60 gr tepung terigu protein sedang
• 15 gr tepung maizena
• 2 sdt susu bubuk
• 100 gr margarin, lelehkan
• 1 1/2 sdm santan instan
• 5 tetes pewarna hijau tua
• 3 tetes pasta pisang

Bahan Isi:

• Susu kental manis untuk olesan
• 3 buah pisang raja, belah 3 panjang
• 2 lembar keju slice

Directions:

• Tata pisang berjajar di loyang 28x28x4 cm yang dioles margarin dan dialas dengan kertas roti. Tata keju slice diatasnya. Sisihkan.
• Kocok telur, SP, dan gula sampai mengembang.
• Masukkan tepung terigu, tepung maizena, dan susu bubuk sambil diayak dan diaduk rata.
• Tuang margarin leleh, santan, dan pewarna hijau serta pasta pisang. Aduk perlahan. Tuang ke loyang yang sudah ada pisang dan lembaran keju.
• Oven 25 menit dengan suhu 190 derajat Celsius.
• Setelah matang, oles dengan susu kental manis. Gulung dan padatkan.

Brownies Kukus Pak Sahak

Ini kali kedua aku nyoba bikin Brownies Kukus. Dulu pertama kali nyoba bikin pake resep brownies kukusnya Sedap Sekejap yg ditengahnya ada lapisan mesis ama keju (aku waktu itu nyoba bikin dua resep, masing-masing lapisan tengahnya berbeda). Enak banget deh.. Cuma sayang, catatan resepnya hilang. Akhirnya karena si Mas request Brownies melulu ya buka-buka koleksi resep, eh nemu resep Brownies Kukusnya Pak Sahak di MPnya Mbak Rea ini.

Kenapa saya milih Brownies yang kukus??? Soalnya saya masih trauma membaking, secara beberapa minggu sebelumnya saya belajar bikin Black Forest buat kue ulang tahunnya keponakan si Mas yang hasilnya GATOT!! Saking bantatnya tu kue sampe bisa buat nimpukin orang kali ya. Nunggu traumanya ilang kali ya baru aku terjun untuk belajar baking lagi

Ok.. daripada baca preambule yg ga penting ini mending langsung ke resepnya aja deh. Ni resep agak saya modifikasi sedikit di waktu pengukusannya. Secara kalo ikut resep aslinya kok ya masih belum matang benar pas aku coba angkat...

Bahan-bahan:

Bahan A:

• Coklat blok 150 gr
• Mentega 100 gr

Bahan B:

• Telur 5 butir
• Gula pasir 200 gr
• TBM/SP 1 sdm

Bahan C:

• Tepung terigu protein sedang 100 gr
• Maizena 20 gr
• Susu bubuk 40 gr
• Coklat bubuk 40 gr
• Garam 1 sdt
• Baking powder 5 gr

Mesis secukupnya

Cara Membuat:

• Cairkan coklat blok dengan cara ditim. Cairkan mentega dengan api kecil. Campur kedua bahan A lalu dinginkan.
• Kocok bahan B sampai mengembang (+ 10 menit) lalu masukkan bahan A sambil dikocok.
• Masukkan bahan C sambil diayak ke dalam adonan A + B.
• Tuang setengah adonan bahan dalam loyang yang sudah diolesi mentega.
• Kukus selama + 15 menit atau sampai permukaan atas cukup keras untuk ditaburi mesis.
• Angkat dan taburi mesis. Tutup lagi dengan sisa adonan.
• Kukus selama + 20 menit. Angkat. Dinginkan.
• Sajikan.

Note:

• Penggunaan mesis bisa diganti dengan keju lembaran yang disusun di atas adonan pertama yang sudah cukup matang.
• Kalau mau mudahnya, kukus semua bahan langsung dalam satu loyang. Trus setelah jadi dan sudah dingin, dibelah jadi dua, baru deh ditaburi mesis.