Homemade Martabak Bangka

Yang deg2an itu nunggu sarang nya keluar…
Alhamdulillaah , nongol jugaaa, insha Allah gak kalah deh yaa sama abang abang..
Ig mahakicakes

WA 08158962222

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Egg Tart

Resep Egg Tart 

Original recipe Just Try and Taste, modified by myself

Bahan kulit :

250gr terigu

150gr margarin (menurutku agak kebanyakan yah, too oily, next dikurangin aja jqdi 140gr)

1 butir telur, kocok lepas

Bahan filling :

4 kuning telur

200ml SKM 

180gr air

15 gr maizena

Panggang suhu 150C selama 50 menit.

Notes :

* menurutku margarin pada kulit pie dikurangi saja jadi 140gr

* 200ml SKM buat aku kemanisan, jadi yang aku lakukan barusan adalah , 200gr SKM + air, tambahkan hingga total menjadi 500ml, lalu yg dipakai dari campuran tsb hanya 380 ml.

Setelah itu baru dicampur dengan kuning telur dan maizena, jangan lupa di saring biar filling nya muluss.

* pie shell aku blind bake dulu 15 menit, lalu baru diisi dengan filling
* setelah diiai filling, aku panggang lagi selama 30 menit dgn suhu 150C, ternyata kelamaan, sehingga filling nya banyak yang menguap. Next time, baking time nya musti dikurangin lagi.
Semoga bermanfaat yah teman, japri aja kalau ada pertanyaan 🙂

Happy baking all!!

Oreo Hazelnut Brownies

Browniew dengan filling chopped oreo & chocochip.
Pake topping crushed oreo & crushee hazelnut.

Berikut resepnya, diambil dari ig doyan baking

Bahan :

2 butir telur

130gr gula halus (aku pakai gula pasir 100gr, masih terlalu manis mwnurutku)

140gr dcc

50gr margarin/butter

6 sdm cooking oil (aku pakai sunflower oil)

100gr terigu

25gr cocoa powder

Filling : chopped oreo, chocochip

Topping : chopped oreo, chopped hazelnut

Loyang kotak 20cm

Bake @180c for 30-40 mins

Choux Pastry with cheese custard aka Kue Sus Vla keju

Sudah beberapa kali bikin kulit sus pakai resep ini alhamdulillah berhasil, mekar menul menul hehehw. Kali ini diisi dengan vla keju yg dicampur dengan whipped cream, hasilnya jadi light n cheesy … sukaa deh sama rasanya

Berikut resep kulit sus (diadaptasi dari dapur milis bunda) :

130 gr terigu cakra/segitiga

100 gr margarin / butter (Aku pakai margarin blueband, kadang2 pakai royal palmia yg butterblend)

1/2 sdt garam

250 ml air
Resep vla keju : (saya bikin setengah resep), diadaptasi dari Kitchen Conundrum Thomas Joseph

4 kuning telur

1/4 cup maizena

1/2 cup gula (saya kurangi krn terlalu manis)

2 cup milk

2 tbs butter

1 tsp vanilla extract

2 tbs butter

30 gr keju cheddar

** setelah custard matang, campur dgn 50-100ml whipped cream (cream yg sudah dikocok kaku), aduk rata ** Happy baking !

Tips :

* untuk vla, tambahkan lagi takaran maizena nya, krn menurutku hasil akhir custard masih kurang “thick”

Victoria Sponge Cake

Victoria  sponge cake ini menggunakan resep dari Cupcake Jemma. I did exactly the same as instructed, the cake rose beautifully, however it taste way too sweet for me.
The second time I baked, aku kurangi takaran gulanya s/d 75 gr. Rasanya pas, tetapi tidak setinggi yg pertama.

Berikut resep yg aku ambil dari channel youtube nya. Untuk cara membuat, silahkan mengunjungi channel tersebut untuk menghindari kesalah pahaman.


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Happy baking all !
Insta @mahakicakes

Web page http://www.mahakicakes.com

Homemade Pizza

Selalu penasaran, ingin bikin pizza sendiri. It looks so easy, kalau lihat di youtube, tapi gak pernah berani bikin karena kepikiran musti beli loyang pizza.

Tapi setelah browsing sana sini, ternyata ya gak musti pake loyang pizza , toh buat dimakan sendirii. Iya juga siih hahaha gak kepikiran.

Yowes, lanjutt ajaa. Resep diambil dari youtube channel Croutons Jack, ini aku screenshot resepnya

Bisa jadi 2 loyang bundar uk 23 cm, atau kalau bikin yang thun crust bisa jadi 2 x 26 cm. Gilas yg tipis adonann

Bisa juga pakai loyang kotak untuk kukis. Aku bikin jadi 30×40 dan 30×30.

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Aku pakai topping paprika kuning & hijau, smoked beef, bawang bombay, mushroom, keju cheddar parut dan keju Quick melt parut.

Panggang suhu 200C selama 12-15 menit, pakai api atas dan bawah

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Swiss Meringue Buttercream with Shortening

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Selalu penasaran dengan Korean flower buttercream. Bentuknya yang aduhai cantiknya, color palette yang bagus, dan buttercream yang terlihat sangat mulusss luss luss…

Setelah browsing di mbah google, rupanya mereka menggunakan Italian meringue buttercream (IMBC), hmmm buttercream jenis ini memang jarang digunakan disini, selain teknik pembuatannya yang agak rumit, diperlukan candy thermometer, standing mixer; bahan yang digunakan pun lebih mahal dibandingkan buttercream biasa.

Gak heran,  cake seperti ini dijual dengan harga yang ehmmm cukup mahal yah. Berbagai kursus pun diselenggarakan, tentu mahal juga ya kursusnya.

Namun, IMBC ini yang resep aslinya menggunaksn full butter, tidak bisa tahan dengan suhu seperti di Jakarta (room temp sekitar 33-35 C), it will melt right away.

Anyway, berangkat dari rasa penasaran akan BC ini, aku memutuskan untuj mencoba membuat swiss meringue buttercream, yang konon rasanya enak, namun pembuatannya lebih mudah daripada Italian Meringue Buttercresm.

Resep asli SMBC ini menggunakan full buttercream — disini aku modify sedikit agar BC ini cukup kokoh dan tidak mudah lumer melawan suhu panaasszzz di Jakarta.

Swiss Meringue Buttercream tahan panas/kokoh
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Resep asli : rumah kue ratri, modify by myself
Bahan :
2 putih telur yang fresh
1/2 cup granulated sugar (aku pakai gulaku yang di blender)
55gr unsalted butter
55gr shortening
55gr margarin
A pinch of salt
1/4 tsp cream of tar tar
1 tsp vanilla

Setelah jadi, kok rasanya kurang manis, akhirnya aku tambahkan 4tbs icing /powder sugar.

Buttercream ini kokoh sekali, bisa dilihat pada gambar

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Next, ingin coba kasih flavor yang lain…

Oh ya untuk cara pembuatannya, silahkan lihat di youtube yaa 🙂 Continue reading “Swiss Meringue Buttercream with Shortening”

Marble Chiffon Cake

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I’vee never had enough courage to bake chiffon cake — it looks easy but tricky at the same time. I was worried that the egg whites couldn’t reach stiff peaks, …what’ll I do with the rest of the batter, then?

Lately, I was craving for a light cheesy sponge cake, so I thought ’bout chiffon; couldn’t find the cheesy version, and stumbled into this marble chiffon. I looove marble cake – so, hey, why not give it a try?

This recipe is adapted from My Sweet Ambition youtube channel
Marble Chiffon Cake
8 yolks
1/2 cup sugar ( I used 1/4 cup)
100ml vegetable oil ( I used canola)
100ml milk ( use full milk for best result)
150gr flour
1/4 tsp salt

8 egg whites
1/2 cup sugar
1/4 tsp cream of tar tar

2 tbs coco powder mix with 1/3 of the batter

For baking instructions, please visit the channel .

A few notes :
I used 15 cm chiffon pan + 1 – 18 cm round pan
Baked in 160 C for 55 minutes, passed the toothpick test, but when I took it out, I thought it needed extra 5 minutes, therefore I put them back in the oven (upper rack, used upper heat)
I love the taste, so soft and pillowy 🙂 the cake finished within hours only 

Moist Vanilla Sponge Cake – part 1

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Most of my customers request to have chocolate cake cake – which make me realize that I haven’t found a nice, moist and fluffy vanilla cakes.

Therefore, I decided to try as many vanilla cake recipe as I can, until I find the one that suits my taste — well, I don’t have sweet tooth, so every time I bake a cake, I always cut down the sugar amount — mostly if I adapt the recipe from US youtubers / bloggers, since I found it way too sweet for my liking.

My friend told me that in U.S the taste of the sugar is not as sweet as the one that we have in Indonesia — well, now I know the reason 🙂

I prefer to have sponge cake rather than butter cake, why? Because I need to bake them ahead (at least a day ahead), freeze them – this is important so that I’ll have less crumb when I torte, fill and decorate them.

Butter cake, obviously use butter as the fat, and we’ll have nicer taste compare to sponge cake, but then when we freeze them, the cake will be rock hard , even if we have thawed them in room temp.

Whereas sponge cake usually use vegetable oil as the fat, and this keeps the cake stay moist, even if we freeze them.

I tried sponge cake recipe from Ann Reardon of How to Cook That, and it turned out very moist and fluffy. I baked using 3 — 20cm round pan because I wanted to have three layers.

I turned the two layers into tiramisu cake for my son’s birthday. I freezed the other one and I’ve just sliced them and tasted them (after a week). Unbelievable, there’s no change at all.

You guys should go and check her web, she posted so many amazing recipes

Here is the recipe :
320 gr all purpose flour
327 gr castor sugar ( I use 265gr)
1 Tbs baking powder
1 tsp salt
1,5 tsp gelatin powder
125ml vegetable oil ( I use canola)
7 egg yolks
250ml cold water
7 egg whites
0,5 tsp cream tar tar

For baking instruction, please go ahead to her youtube channel in order to avoid miscommunication.

A few notes :
* I cut down the sugar into 265gr
* I baked in 3-20cm round pan
* After the cake was done, I flipped the cake upside down, and followed the instruction, but then the cake just slides straight away on to the cooling rack — well, I just let them as it is until they are completely cool. Not sure what happened.

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My second trial of baking this recipe turned out very nice. Moist, tasty, the top was flat, I didn’t have to trim the top part at all for layer cake.

When I flipped the pan upside down to cool, it didn’t slide; it stayed there til the cool down process finished (about one hour).
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I then decorated this cake into Liverpool soccer theme
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