Gehu - Toge tahu goreng

Bahan:

- Tahu, potong tipis2, rendam dalam air + bawang putih cincang + garam
- Tauge, 1 kaleng kecil
- Wortel, diserut, 1 genggam serutan
- 1/2 sdt garam
- a pinch lengkuas bubuk
- 2 daun salam

Bahan tepung
- 3/4 cup tepung terigu, 1/4 cup tepung beras
- 3/4 cup air
- 1/2 sdt garam
- 1/2 sdt ketumbar
- 1/2 sdt bawang putih bubuk
- 1/2 sdt merica
- 1 telur

Tumis bahan isi, aduk semua bahan tepung,
Ambil satu potong tahu, taruh sedikit bahan isi diatasnya, dengan garpu, angkat tahu dan isinya, celupkan di bahan tepung, goreng =D

Bubur kacang hijau

Resepnya dapet dari sini

Bikinnya 1/2 resep aja udah lebih dari cukup buat sarapan + cemilan berdua.
Daku sukanya tapi bubur kacang hijau yg tipe kental gitu, dan santennya dipisahin, jadi gulanya dikurangin banyak.
Di bawah ini udah ukuran 1/2 resep dan dikurangi gulanya:

Bahan:
150 gr kacang hijau --> 3/4 cup kacang hijau
1.5 ltr air
1/2 cup gula jawa/gula merah --> daku pakenya brown sugar/zucchero di canna berhubung adanya itu hehe
1 sdt garam
2 lbr daun pandan
250 ml santan kental. --> + susu sesukanya, biar kuahnya banyak hehehe

Cara membuatnya:
- cuci bersih kacang hijau, buang yang mengapung. Rebus bersama air sampai kental (yah, sekitar berjam-jam lah xD)
- Kalau sudah lumayan kental, masukkan gula, aduk-aduk
- Masak santan kental (+ susu) + garam sampai mendidih, aduk-aduk biar ngga pecah

Devil's food + best ever frosting

Kue ini dibuat pas ultah mbak Nova + perpisahan mbak Nova sekeluarga, + lulusan mbak Ida + lulusan mas Luthfi. Hihihi, banyak ya.
Resep devil's food cakenya dapet dari sini
Trus resep frostingnya dari sini

Resep cakenya dibuat 2/3nya aja (Ukuran yg kutambahin), udah menuh-menuhin cetakannya banget.
Kalo mau dua kali bikin, bikin setengah resep setengah resep.
Yang harus hati-hati itu pas masukin cairan coklat

Frostingnya harus hati-hati pas ngaduk manasin terigu + susunya ga usah ampe lama-lama + kental banget, ntar jadi bener-bener keras soalnya :D (pengalaman gagal xP)


1 1/2 cups (3 sticks) unsalted butter, plus more for pans --> 1 cup --> 337.5
3/4 cup Dutch-process cocoa powder, plus more for pans ->1/2 cup
1/2 cup boiling water -> 1/3 cup
2 1/4 cups sugar -> 1.5
1 tablespoon pure vanilla extract-> 2/3 tbsp
4 large eggs, lightly beaten-> 2,6 eggs?
3 cups sifted cake flour(not self-rising) * -> 2 cup
1 teaspoon baking soda -> 2/3 tsp
1/2 teaspoon salt -> 1/3 tsp salt
1 cup milk -> 2/3 cup milk

1. Heat oven to 350°; arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in 1/2 cup boiling water. Set aside to cool. --> Don't do the contrary, i.e. sifting the cocoa powder onto the water. It will be hard mixing this, whisk it with all your might :D
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.
3. In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.--> be careful for chocolate splatters everywhere when you are pouring the chocolate mixtures.
4. Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.
5. Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.

Strawberries Cupcake

Resep dapet dari sini.
Beneran sukses, loh, cupcakenya, enak dan empuk.
Kalo J sih lebih suka bagian atasnya yg kering kepanggang.
Jadi biasanya kerjasama, bagian bawah buat gw, yg atas buat J :P

Strawberry Cupcakes

1/2 cup sugar -> dikurangin dikit
1/4 cup (1/2 stick) unsalted butter --> 62.5 gr, 1/8 dari butter ukuran 500gr hihihi
1 large egg -> adanya yg medium kemaren, tp gpp
6 ounces Dannon® All Natural Vanilla Lowfat Yogurt (or any other fruit flavor of yogurt) --> 1-1/2 cup kecil yoghurt @ 125 ml (kemaren adanya yg yoghurt intero ga berasa apa2)
1 tsp. vanilla extract -> ga pake
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. kosher salt -> garem biasa
1/4 tsp. baking soda
1/2 cup fresh strawberries, diced -> sekitar 5-6 biji

1. Preheat oven to 350 degrees. Line a muffin tin with paper liners. With an electric hand mixer, beat the sugar and butter until light and fluffy. Add the egg, Dannon® All Natural Vanilla Lowfat Yogurt and vanilla, blending until smooth. --> ga bisa smooth banget sih, cair2 ada yg misah2 gitu yoghurtnya

2. Measure the dry ingredients into the bowl and blend, then fold in the strawberries. -> dimixer sebentar aja, adonannya nanti jadinya kental, lengket-lengket, berudara, hahaha kebayang ga? hampir mirip kaya adonan roti tapi ga seberat adonan roti.

3. Divide the mixture equally between the 12 paper-lined cupcake cups. Bake for 20-25 minutes or until cake tester comes out clean.

Pancake

Super easy and fool-proof recipe for a quick breakfast for two

- 1 cup all purpose flour
- 2 tsp baking powder
- 1 tbsp sugar (I like it heaped)
- a pinch of salt
- 1/8 cup vegetable oil/melted butter
- milk, add to the vegetable oil/melted butter up to 3/4 cup
- 1 egg

1. Mix all the dry ingredients in a bowl
2. Beat the egg, add the vegetable oil/butter+milk mix, beat further
3. Pour the egg+ milk + oil/butter mix into the flour, mix the batter using whisk until you have smooth batter.
4. Heat the pan, oil it with some butter, make the pancake in the size you prefer.

Serve them hot with freshly whipped cream and some tangy fruits.
Additionally, chocolate chips or fruits can also be mixed in the batter. Mix them with the dry ingredient in the first step.

Fresh cream lemon cake

So, I found a cup of almost-expired fresh cream in my fridge and lots of uneaten oranges,
and, voilà, this cake is made xP

It's soft, and the lemon hint in the taste and smell of the cake really give this cake some freshness. Best eaten warm! =D



The recipe called for sugar powders on top of it,
but who needs it when we have fresh whipped cream instead? =9




Recipe as taken from here :
4 ounces (1 stick) unsalted butter, melted, plus more for greasing the pan
--> 113 grm

10 ounces cake flour --> 2 cup, 14/8 cup + 4 tbsp

1 teaspoon baking powder

½ teaspoon baking soda

Grated zest of 1 lemon

5 large eggs, at room temperature --> 6 medium eggs

11 ounces sugar --> 311 gram --> 1-1/3 cup

¾ cup crème fraîche, at room temperature

½ cup freshly squeezed lemon juice --> juice from 2 oranges, 1 lemon

Powdered sugar, for dusting



Preheat the oven to 350ºF. Butter a 9×3-inch round cake pan, line the bottom of the pan with parchment paper, and butter the parchment. Sift together the flour, baking powder, and baking soda. Stir the lemon zest into the flour mixture.



In a mixer fitted with a whip attachment, mix the eggs and sugar on high for 4 to 5 minutes, or until light and fluffy and doubled in volume. Add the crème fraîche and mix on low until just combined. Add 1/3 of the flour mixture, then the butter, then 1/3 of the flour mixture, then the lemon juice, and then the remaining 1/3 of the flour mixture, mixing on low for only a few seconds after each addition until just combined, and stopping the mixer once or twice to scrape down the sides of the bowl. Do not overmix. Transfer to the cake pan and spread evenly. Bake for 55 to 60 minutes, or until the edges of the cake start to shrink away from the pan and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes. Invert onto a cooling rack and finish cooling completely. Dust with plenty of powdered sugar, cut into portions, and serve.

J's cake of choice

J request cake yg bukan coklat, empuk, berlapis pake buttercream coklat yg biasanya buat dobos torte :D
Setelah beliaunya browsing-browsing ketemu resep layer cake ini. Jadi dibuatlah si cake request J ini.

My not-so-neat finishing touch of the cake frosting ^^



A slice of soft, yummy cake with thick frosting =9



The remaining cake with evident proof of failed upper layer cake xD



So, this cake is supposed to serve up to 20 people, hahaha.
I baked it in 2 batches, with the second batch kept in the fridge before baking.
aaanndd, that wasn't a smart move :D
See, the butter was heated along with milk as to ensure it stays liquid and mixed well with the batter. And of course keeping the batter in the fridge cooled off the butter and successfully separating it from the rest of the batter :D
Hence the failure in the upper layer cake xP

Copy paste dulu, ntar dirapiin resepnya:

* 1 3/4 cup(s) cake flour
* 2 teaspoon(s) baking powder
* 1 cup milk
* 2 tablespoons unsalted butter --> 30 gr
* 4 large eggs --> 5 medium
* 2 cup(s) granulated sugar (1-1/2 cup for me)
* 1/2 teaspoon(s) salt
* 2 teaspoon(s) vanilla extract --> 1 sachet of vanilla powder


Directions

1. Make the cake: Heat oven to 350 degrees F. Butter the bottom of a 9-inch by 13-inch baking pan. Fit parchment paper into the bottom of the pan, butter the parchment and pan sides and dust with flour. Set aside. Sift the flour and baking powder together and set aside.
2. Heat 1 cup of milk just to a boil. Stir in 2 tablespoons butter and keep hot. Beat eggs in a large bowl using a mixer set on high speed until they become foamy. Add the granulated sugar, salt, and 2 teaspoons vanilla and beat until batter doubles in volume and becomes very thick and pale -- about 5 minutes.
3. Reduce mixer speed to low and add the hot milk and butter. Add the flour mixture, in 1/4 cupfuls, scraping sides occasionally. Pour the batter into the prepared pan and bake until a wooden skewer inserted into the middle of the cake comes out clean -- 25 to 30 minutes. Let cool for 15 minutes on a wire rack. Release the cake and cool completely.


Chocolate Buttercream

* 4 large eggs, at room temperature --> 5 medium
* 1 cup (200g) caster (ultrafine or superfine white) sugar --> 3/4 cup
* 4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
* 2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.

Directions for the chocolate buttercream:

NB. This can be prepared in advance and kept chilled until required.

1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.
3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.
4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.