Original recipe by : Smitten Kitchen Adaption by : Andri Wibowo Ratna Sari
Ingredients : - 3 cup terigu protein tinggi - 1/3 cup terigu serbaguna - 2 1/2 sdm butter - 2 1/2 sdm gula pasir - 1 sdt ragi instan - 1 1/2 sdt garam - 1 telur - 1 cup air dingin - 3 sdm susu buat finishing : kocokan telur dan air. Ples wijen buat cakep2
Preparation : - campur terigu,gula,garem dan whisk sampe rata - masukin butter trs di rub pake tangan atau jari sampe jadi butiran. - masukin ragi, whisk rata, buat sumur ditengah2. - masukkan telur kocok,air dan susu. - aduk rata kemudian uleni sampe lolos window pane test. ini emang adonannya lengket tp ya memang begitu niatnya. Kalau mau uleni seadanya,tutup,masukin kulkas trs nanti diuleni lagi. Kalau saya malam diuleni sampe lolos window pane test,masuk baskom,tutup,masuk kulkas. Kalau mau ga diinepin ya fermentasiin aja sampe ngembang dua kalinya. ga sampe sejam lah. - kempesin adonan,bagi jadi 8 burger standar kaya di resto atau 12 burger yg rada kecilan. - naaah..ini yg bikin bentuknya cakep.. bikin bulet2...caranya agak dipipihin di tangan trs gulung dan ujung2nya dirapiin sampe nutup trs baru disempurnain buletnya - tata di loyang yg udah dialasin kertas roti,kasih jarak ya antar adonan. - tutup pake plastik yg udah dioles tipis minyak. Jadi rotinya bakal gepeng kaya roti burger tapi pas diangkat plastiknya bentuknya masih cakep,ga nempel ke plastik. - panasin oven 210 derajat dan create steam. Caranya kasih loyang isi air di rak oven paling bawah. - setelah adonan udah ngembang lg oles pake kocokan telur+air dan tabur wijen. - panggang sampe kecoklatan kurleb 15-20 menit. Jangan lupa dirotate. Kecuali klu ovennya ada fannya. - diemin bentar dan tata di cooling rack.
Ingredients of batter: 5 egg yolks 20 gm caster sugar 100 gm cake flour 1 tsp baking powder 100 ml coconut milk 2 Tbsp pandan juice (see below for making pandan juice)a few drops pandan essence/pandan paste, optional 3 Tbsp olive oil
Ingredients of egg whites: 5 egg whites 60 gm caster sugar 1/2 tsp cream of tartar
Ingredients of pandan juice: 10 pandan leaves, fresh or frozen 1 1/2 Tbsp water
Method: Preheat oven to 170C (338F). Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Add coconut milk, pandan juice, and a few drops of pandan paste (if desired). Combine well. Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, add olive oil. Set aside. Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the 60 grams of sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form. (Note: please refer to this video “How To Beat Egg Whites”.) Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined. (Note: please refer to this video "How To Fold-in Egg Whites.)Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150C(302F), continue to bake until cooked through. A needle comes out clean when inserted in the middle. Remove cake from the oven. Invert the pan immediately. Allow it to cool completely.
To make pandan juice: Chop pandan leaves into chunks, pop in a food processor and add about 1 1/2 tablespoons of water. Process to small pieces.Place pandan leaves in a muslin bag and squeeze out the juice. You need about 2 tablespoons of it to make this cake. If you don’t have a muslin bag, just use your clean hand to squeeze out the juice.
Bahan bahan yang diperlukan : 500 gram tepung terigu protein tinggi (Cakra Kembar) 50 gram susu bubuk 11 gram ragi instant (1 sachet) 200 gram kentang, kukus, haluskan (dengan blender) dan dinginkan 100 gram gula pasir 4 butir kuning telur 100 ml air dingin 75 gram mentega ½ sendok teh garam
Cara membuat Donat Kentang : - Pertama ambil wadah, campur tepung terigu, gula, susu bubuk, ragi instant, aduk rata - Masukkan kentang halus, kuning telur dan air dingin, aduk sampai rata. - Beri mentega dan garam, aduk terus hingga elastis. diamkan 15 menit. - Bagi adonan, masing-masing 50 gram, bulatkan. Diamkan 20 menit, hingga mengembang. (Biasanya untuk membagi dan membulatkan seluruh adonan sampai habis memerlukan waktu 15-20 menit, jadi begitu membulatkan adonan terakhir, bisa langsung panaskan minyak goreng untuk mulai menggoreng adonan yang pertama-tama yang sudah dibulatkan) - Lubangi tengahnya, menjadi bentuk donat, segera goreng sampai kuning keemasan. - Angkat, tiriskan. Taburi gula donat, atau hiasi dengan coklat.
Liburan gini memang enaknya masak2. Hari ini menunya kerang2an aja berhubung lagi ada yang segar2 di pasar.
Mussel in Sambal Tauco (Kerang Hijau)
Bahan : ½kg mussel 1sdm tauco 2bh cabe merah, iris serong 2bh cabe hijau, iris serong 1sdm cabe halus Bawang putih secukupnya Gula dan garam secukupnya Air secukupnya Minyak utk menumis
Cara : #Cuci bersih mussel. #Tumis bawang putih hingga harum, masukkan tauco, cabe halus dan cabe iris #Tambahkan sedikit air dan biarkan hingga mendidih #Tambahkan gula dan garam #Masukkan mussel sambil diaduk terus dan biarkan hingga mussel terbuka semua #Siap untuk dihidangkan
Fried Taro Cake / U yen / Kue Keladi (courtesy by : wat 2 cook 2day)
Ingredients : 12 oz peeled taro (grated) 1 Tbsp ground soy bean paste (tau cheo) 1 tsp of grated ginger 3 Tbsp of corn starch (this may vary depending on the water content of the taro itself) 1 tsp salt Vegetable oil for deep-frying
Instructions: Mix the washed Taro (using method mentioned in notes below) with the ground soy bean, grated ginger and corn starch. Mix them well. The mixture should be somewhat lumpy and you need to see if they hold up pretty nicely when you spoon it up to form a ball. It won’t be a perfect ball and don’t sweat it. Add more corn starch if you feel that the mixture is too dry and falling apart when you try to shape it
Heat generous amount of oil for deep-frying. Once the oil is hot enough, lower it to medium and drop one spoonful of the mixture in and fry until golden brown. If your heat is too high, it will brown quickly outside and uncooked inside. Have a taste of the one you just fried when it’s cool enough and adjust seasoning if needed. Then continue to fry the rest of the mixture
Notes: WORKING WITH TARO ROOT: Direct contact with Taro may cause itchiness to your skin especially if your hands are wet. I wear gloves while peeling the skin off the Taro. Another trick you can do is by applying vinegar to your hands if you choose not to wear gloves.
WASHING THE TARO ROOT: Now, you do not want to use water to wash the Taro. As I mentioned above, water and Taro equals to itchy skin. Mix the grated Taro with 1 Tbsp of salt and knead it as you are kneading a dough. Squeeze out the excess water from the Taro (Taro naturally contains water) as much as you can and discard the excess liquid. Set aside.