DONAT

Lega bgt.... berhasil bikin donat. Kebetulan mgg lalu wkt mampir di tbk sempet beli 'donut dusting'... jadi gak ada alasan lagi u/ nunda2 nyoba bikin donat.
Ini pertama kalinya sy nyoba bikin donat~makanan favorit keluarga. Kalo selama ini pasti beli di luar.... sekarang bisa bikin sendiri. Resep donat kali ini sy ambil dari buku ROTI, Teori & Resep International by Manfred Lange & Bogasari Baking Center ~buku yg sy beli di pameran buku Ikapi, wkt mudik kemaren (dpt discount 30% lho!). Sy cuma bikin 1/2 resep, itupun sudah menghasilkan 20 biji donat bolong, plus 20 biji donat bola (sisa bagian tengah donat bolong), donat2 yg cukup empuk & tidak berminyak. Donut dusting pun... amazing, manisnya mild bgt @ tdk terlalu manis, tdk lumer dan ada sedikit rasa mint-nya. Euuunak deeh.

700 gr tepung terigu protein tinggi
300 gr tepung terigu serba guna
120 gr gula pasir
40 gr susu bubuk
15 gr ragi instant
15 gr garam
15 gr baking powder
1 gr vanili bubuk
100 gr telur
440 ml air
150 gr margarine

1. Campurkan tepung terigu, gula, susu, ragi, garam, baking powder dan vanili dalam mangkuk mixer, aduk hingga rata. Tambahkan telur, air dan margarine, aduk lagi hingga adonan kalis. Bulatkan adonan, diamkan hingga mengembang selama 10 menit.
2. Kempiskan adonan dgn cara ditinju. Timbang masing2 adonan seberat 50 gr & bulatkan. Diamkan kembali selama 15 menit.
3. Taruh adonan dalam loyang bertabur tepung, tekan masing2 adonan spy agak pipih. Lalu cetak masing2 adonan dgn cetakan donat. Diamkan lagi selama 30 menit di dalam lemari pengembang.
4. panaskan minyak yg byk dlm wajan, goreng masing2 donat sampai matang, angkat, tiriskan (sebaiknya diletakkan sebentar di atas kitchen towel/napkin dapur). Setelah dingin hias dgn aneka icing atau sesuai selera.

Chocolate TRUFFLE Cake

Cake ini sy bikin dalam rangka.... a very long weekend. Buat penghuni rumah, juga...mana tau ada tamu. hi..hi..hi.. jarang banget rumah kita kedatangan tamu selain org2 yg dateng nangih iuran kebersihan, iuran tv cable, dan si bapak penagih koran plus tukang sayur langganan :(
Untuk topping; cake crumbs-nya sy pake cappucino muffin yg sy bikin 1 hari sebelumnya... 3 biji sy 'selamatkan' demi bikin cake ini. Hasilnya, si topping mantep bgt dikombinasikan dgn dark rum. Yummy ...
Dan berhubung loyang bongkar pasang sy ukurannya 9 inch, jadi sy bikin 1.5 x resep cake sponge cakenya, tapi topping-nya tetep 1x resep (krn jumlah bahan yg tersedia cuma muat u/ 1x resep ajah. Hasilnya... aaah uenak bgt! Ya kan Pah...!?
Source: What's Cooking CHOCOLATE by Jacqueline Bellefontaine

Sponge Cake
1/3 cup butter
1/3 cup superfine sugar
2 eggs, lightly beaten
2/3 cup self-rising flour
1/2 tsp baking powder
1/4 cup unsweetened cocoa
1/2 cup ground almonds-sy ganti kacang mete
Truffle Topping
12 ounces dark chocolate
1/2 cup butter
1 1/4 cups heavy cream
1 1/4 cups plain cake crumbs-sy pake sisa cappucino muffin
3 tbsp dark rum
To Decorate
ground cherries-sy pake cherry biasa ajah
dark chocolate, melted-sy pake MCC

1. To make the sponge cake, lightly grease an 8 inch round springform pan and flour the base. Beat together the butter and sugar until light and fluffy.
Gradually add the eggs, beating well after each addition.
Sift the flour, baking powder, and unsweetened cocoa together and fold into the mixture, along with the ground almonds. Pour into the prepared pan and bake in the preheated oven at 350 F for 20-25 minutes, or until springy to the touch.
Cool the cake slightly in the pan, then transfer to a wire rack to cool completely.
Wash and dry the pan and return the cooled cake to it.
2. To make the topping, heat the chocolate, butter and heavy cream in a heavy-based pan over a low heat and stir until smooth. Cool, then chill for 30 minutes.
Beat well with a wooden spoon and chill for a further 30 minutes. Beat the mixture again, then add the cake crumbs and rum, beating until well combined. Spoon the topping over the sponge cake base and chill for 3 hours. (sy diingepin di kulkas 1 malem krn bikinnya sore)
3. Meanwhile, dip the ground cherries in the melted chocolate until partially covered. Set on baking parchment. Transfer the cake to a serving plate; decorated with ground cherries.
Untuk tahap ke 3, sy hias permukaan cake yg sudah memadat dgn MCC cair (coret2 melingkar), kemudian dihias dgn cherries yg udah dicelup sebagian dlm MCC cair (spy wkt diletakkan diatas cake posisinya lebih kokoh). Dan terakhir taburi cocoa powder sesuai selera.

Peuyeum Cake a.k.a Cake Tape Singkong

Tiba2 pengen bikin cake yg agak 'tradisional' atao local taste :), dan pilihan jatuh ke peuyeum cake ini. Krn beli peuyeum-nya ternyata kebanyakan jadi bikin 2x, satu-nya versi cake gede pake loyang tulban (sesuai resep-nya), satu-nya lagi versi cupcake.
Resepnya sy modifikasi dari resep Femina no.27-July 1999. Sy upload resep aslinya dan modifikasi sy adalah yg warna orange
Hasilnya empuuuuks bgt.

300 gr peuyeum (tape singkong) yg tua, buang seratnya (~sumbunya)
75 ml susu kental manis --50 ml
6 kuning telur ayam & 4 putih telur ayam -- 5 telur utuh
200 gr gula pasir halus --180 gr
1/8 sdt vanili bubuk --1/4 sdt
150 gr mentega, lelehkan --100 gr butter+50 gr margarine
100 gr keju cheddar parut
Ayak:
175 gr tepung terigu
1/2 sdt baking powder --1 sdt

1. Siapkan loyang bundar 20 cm berlubang tengah. Semir mentega, taburi sedikit terigu.
2. Haluskan peuyeum dengan garpu, campurkan dengan susu kental manis. Aduk rata, sisihkan.
3. Kocok telur dan gula hingga gula larut dan kental. (pake mixer berkecepatan tinggi ya)
4. Tambahkan vanili, kocok rata. Masukkan campuran peuyeum halus sedikit2 sambil kocok hingga rata.
5. Tuang mentega leleh, aduk rata.
6. Tambahkan campuran tepung terigu dan 50 gram keju cheddar, aduk rata.
7. Tuang ke dalam loyang dan panggang dalam oven panas bersuhu 160 C (sy pake 180 C) selama 45 menit hingga matang. (u/ cupcake wkt-nya lebih pendek)
8. Angkat, dinginkan. Potong2 dan sajikan.

White Chocolate TRUFFLE CAKE

Cake ini sy bikin di hari terakhir mudik ke Jkt kemaren buat keluarga di rumah. Lucunya, setelah nyampe airport (keesokan harinya) sy baru sadar kalo sy cuma sempet makan 2 suap kecil ajah. Jadi setelah 'photo session' :)) sy langsung nyobain slice yg abis di foto (foto bawah)- cuma 2 suap trus sy cobain adek sy, nyokap, dan Patrick yg ngabisin. Udah itu krn sibuk packing dah lupa deh. Rencana besoknya mo nyoba lagi, tp lupa. Mmmm nyesel bangeet!
Bikinnya gampang bgt, satu saran sy sih...kalo bisa cream cheese-nya dibiarin di suhu ruangan dulu (pada saat lagi baking cake-nya keluarin aja cream cheese dari kulkas), jadi gampang nyampurnya. Kemaren itu krn byk yg kudu dikerjain dan sy dah buru2... kesabaran udah berkurang, sementara si cream cheese masih padat... jadi sy mixer campuran white truffle-nya~padahal harusnya cuma diaduk2 ajah. Hasilnya jadi agak creamy, kudunya agak lebih padat. Tapi tetep yummy....
Source: What's Cooking CHOCOLATE by Jacqueline Bellefontaine

Sponge Cake
2 eggs
4 tbsp superfine sugar (caster sugar)
1/3 cup all-purpose flour
1 3/4 ounces white chocolate, melted

Truffle Topping
1 1/4 cups heavy cream
12 ounces white chocolate, broken into pieces
1 1/4 cups cream cheese

To Decorate:
Dark, milk or white chocolate, melted
unsweetened cocoa, to dust

1. To make the sponge cake *Grease an 8 inch round springform pan (~loyang bongkar pasang) and flour the base.
*Beat the eggs and superfine sugar in a mixing bowl fo 10 minutes, or until the mixture is very light and foamy and the whisk leaves a trail that lasts a few seconds when lifted.
*Sift the flour and carefully fold in with a metal spoon
*Fold in the melted white chocolate.
*Pour the mixture into prepared pan and bake in a preheated pan and bake in a preheated oven at 350 F (180 C) for 25 minutes or until springy to the touch.
*Cool slightly, then transfer to a wire rack to cool completely. Return the cold cake to the pan.

2. To make the truffle topping, place the cream in a pan and bring to a boil, stirring to prevent it from sticking to the bottom of the pan. Allow to cool slightly, then add the white chocolate pieces, and stir until melted and combined.
Remove the pan from the heat and stir until almost cool, then stir in the cream cheese (room temperature yah). Pour the mixture on the top of the cake and chill for about 2 hours. Remove the cake from the pan and transfer to a serving plate.

3. To make large chocolate curls, pour melted chocolate onto a marble or acrylic board (sy sih diatas tray yg dialasi wax paper) and spread it thinly with a spatula. Allow to set at room temperature. Using a peeler (sy pake pisau ajah), push through the chocolate at a 25 degree angle until a large curl forms. Remove each curl as you make it and refrigerate until set. Decorate the cake with chocolate curls and springkle with a little unsweetened cocoa.
** please jgn minta terjemahin yaah, lg ogah ngetik neeh.