Melt Valentine Cake

Bahan:

200 g dark couverture chocolate
150 g mentega tawar
3 butir telur ayam
3 kuning telur ayam
100 g gula pasir
100 g tepung terigu, ayak

Pelengkap:
150 g dark couverture chocolate, cincang, lelehkan

Cara membuat:

• Siapkan 8 buah cetakan tahan panas bentuk bundar atau yang lain. Semir mentega.
• Cincang cokelat, sisihkan 50 g untuk isian.
• Tim sisa cokelat bersama mentega hingga leleh.
• Kocok telur dan gula hingga kental dan pucat.
• Masukkan cokelat leleh, aduk rata.
• Tambahkan tepung terigu, aduk hingga rata.
• Tuang adonan ke dalam cetakan.
• Masukkan beberapa potong cokelat di bagian tengahnya.
• Panggang dalam oven panas 180 C selama 30 menit.
• Angkat, biarkan hingga agak dingin.
• Perciki permukaannya dengan cokelat leleh.

Untuk 8 buah

Sweet Valentine Brownies

100 g tepung terigu
20 g cokelat bubuk
1/4 sdt soda kue
100 g gula palem
50 g gula pasir
2 butir telur ayam
2 sdm minyak sayur
125 g sour cream (krim asam) low fat
60 g dark cooking chocolate, lelehkan
60 g dark cooking chocolate, cincang



Cara membuat:

• Siapkan loyang bentuk hati 18 cm atau 20 m. Semir mentega dan taburi sedikit tepung terigu.
• Ayak tepung terigu, cokelat dan soda kue jadi satu.
• Kocok gula, telur, krim asam dan minyak sayur hingga rata.
• Tambahkan cokelat leleh, kocok rata.
• Masukkan campuran terigu, aduk hingga rata.
• Tuang ke dalam loyang, ratakan.
• Taburi cokelat cincang. Panggang dalam ovenpanas 180C selama 35 menit.
• Angkat, dinginkan.

Untuk 12 potong

Loin With Oran

Ingredients:

• 8 veal loins
• 1 cup orange juice
• 1/4 cup red wine
• 4 tbsp oi
• 2 tbsp mustard
• 2 tbsp orange zest
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 1/2 tsp thyme
• 1 garlic clove, crushed
• Salt and pepper

Preparing:

1. Season the veal loins with mustard, garlic, soy sauce, 1/2 tsp thyme, salt and pepper.
Seal loins in a pan with oil on both sides, remove from pan and reserve.

2. Add the red wine to the skillet, 1 tbsp thyme, orange zest and let it reduce for a few minutes.

3. Add the cornstarch dissolved in orange juice and cook for 5 more minutes.
Serve veal with orange sauce and thyme.

CAKE of BEET SWISS

Substance

• 10 egg yolk
• 600 gr of sand sugar
• 2 tablespoon of peel rasp
• 600 gr of bean almond, attenuating
• 600 gr beet, grat
• 8 whole-wheat tablespoon
• 2 teaspoon of yeast instan
• 1/4 salt teaspoon
• 1 tablespoon of cinnamon flour
• 1/4 teaspoon of powder clove
• 6 teaspoon of jam strawberry
• 10 protein
• 4 tablespoon of orange gist
• 1 teaspoon of baking powder

Coat substance

• 300 smooth gr sugar
• 1 protein, shake
• 4 tablespoon of orange gist

Way of making

• Mingle the egg yolk, rasp of peel and sand sugar, shake refine. Including smooth bean almond and beet rasp. Swirl to flatten
• Enhancing whole-wheat mixture, yeast instan, salt, cinnamon, clove, and orange gist. Last, mixing flattenedly
• Shake the stiff protein till, including to wheat dough. Swirl to flatten
• Decant the dough into circular brass nub with cream the margarine and grill during ± 1 clock
• Releasing from mould and olesi with the jam
  

Make the coat:

• Mix of substance of sugar coat, swirl to flatten
• Decorate the cake tabletop meagrely smooth sugar coat and cutting of bean almond - Present as interval food

To 10 portion

Assess the nutrition per portion

• Energi: 417 Kal
• Protein: 9,0 gr
• Fat: 11,4 gr
• Carbohydrate: 70,7 gr.

Chocolate Cake

INGREDIENTS

Cake layers

• 3 ounces fine-quality sweet chocolate

• 1 1/2 cups hot brewed coffee

• 3 cups sugar

• 2 1/2 cups all-purpose flour

• 1 1/2 cups unsweetened cocoa powder

• 2 teaspoons baking soda

• 3/4 teaspoon baking powder

• 1 1/4 teaspoons salt

• 3 large eggs

• 3/4 cup vegetable oil

• 1 1/2 cups well-shaken buttermilk

• 3/4 teaspoon vanilla

For ganache frosting

• 1 pound fine-quality semisweet chocolate such as Callebaut

• 1 cup heavy cream

• 2 tablespoons sugar

• 2 tablespoons light corn syrup

• 1/2 stick (1/4 cup) unsalted butter

DIRECTIONS

Make cake layers:

• Preheat oven to 300° F and grease pans. 
• Line bottoms with rounds of wax paper and grease paper.
• Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
• Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
• Slowly add oil, buttermilk, vanilla and melted chocolate mixture to eggs, beating until combined well.
•  Add sugar mixture and beat on medium speed until just combined well.
•  Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
• Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make frosting:

• Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
• Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
• Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). 
• Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Puree Peach

Bahan:

• 170 gr butter, 
  
• 30 gr cheese cream
  
• 2 egg
  
• 3/4 cup gula pasir (white sugar)
  
• 2 tea spoon lemon juice
  
• 1/2 cup Milk
  
• 1 cup Can Peach 
  
• 1 cup green grape:
  
• 2 cup tepung terigu
  
• 1 1/2 sendok teh baking powder 
  
• 1/2 sendok makan soda kue 
  
• 1/4 Tea spoon salt
  

Cara Membuat:

• Masukkan  butter dan cream cheese ke dalam wadah dan tekan dengan sendok kayu hingga hancur. Lumatkan hingga halus.
• Masukkan gula pasir dan lemon juice. Kocok rata. Tambahkan telur, kocok hingga berbuih.
• Ayak bersama bahan-bahan kering, lalu bersama dengan milk dimasukkan ke adonan butter, sedikit demi sedikit secara bergantian.
• Aduk rata dengan sendok kayu setiap kali menambahkan bahan-bahan kering dan susu.
• Masukkan green grapes dan potongan puree peach yang berbentuk bulan sabit ke dalam mangkuk sedang. 
• Panggang di oven yang sudah dipanaskan sebelumnya hingga 180oC/350’F selama 30 menit atau hingga permukaan menjadi cokelat keemasan. Dinginkan di alas kawat.
• Tusuk bagian tengah cake dengan pisau/pemotong daging. Cake sudah matang apabila pisau/pemotong daging yang dikeluarkan bersih.

Dark Chocolate

Kue ini dapat disajikan dalam berbagai moment. saat santai, pesta, hadiah natal,tahun baru dan sebagainy. Semua bahan dapat diubah sesuai selera.

Bahan Utama :

• 280 gr self raising flour (tepung terigu murni )
  
• 1 sdt baking soda
• 85 gr coklat bubuk (Chocolate Powder)
  
• 375 gr caster sugar( gula kaster)
• 155 gr mentega cairkan (Bukan Margarine)
  
• 250 ml susu cair segar
  
• 3 butir telur ayam ras

Langkah Pembuatan :

• Panaskan oven hingaa mencapai suhu 180 celcius. Olesi loyang berdiameter 24cm dengan mentega yang telah dicairkan
  
• Campur tepung terigu, baking soda, bubuk chocolate.
• Masukkan gula, susu, telur.
  
• Aduk dengan mixer berkecepatan rendah sekitar 3 menit.
  
• Naikkan kecepatan mixer hingga kecepatan sedang selama 3 - 5 menit.
• Kurangi kecepatan, tuang mentega cair, aduk hingga merata.
• Tuang dalam loyang, panggang dalam oven kurang lebih 45 menit hingga matang.
• Untuk memastikan telah matangnya adonan ku tusuk bagian tengah adonan dgn lidi, jika adonan tidak lengket pertanda adonan kue sudah matang.

KUE STRAWBERRY

Bahan Untuk Resep:

• 200 gr mentega (Bukan margarine)
  
• 3 bh kuning telur (Hanya Kuningnya)
  
• 60 gr gula Pasir putih halus
• 1 sdm susu bubuk Full Cream
  
• 240 gr terigu Murni (segitiga)
  
• 60 gr tepung Maizena
• 1 Kuning telur
  
• Selai Strawberi

Cara membuat resep:

• Masukkan telur, mentega dan gula sampai putih, dalam satu wadah kemudian kocok hingga semuanya menyatu
  
• Masukan terigu, susu bubuk full cream, dan tepung maizena .
  
• Aduk semua resep tersebut hingga merata.
• Bentuk sesuai selera isi dengan selai strawberi
• Olesi permukaan dengan kuning telur, panggang dengan api sedang hingga matang.

KUE MARTABAK

Bahan Utama :

• 20 buah kulit lumpia (satu bungkus)
• 5 butir telur (egg)
  
• 400 gram daging sapi (beef) cincang
• 3 butir bawang merah, iris halus (Onion) (kalau bawang merahnya kecil2 pakai 6 buah)
• 5 siung bawang putih (Garlic) , iris halus
• 2 batang daun bawang, iris halus
• 1 batang seledri, iris halus
• 1 bungkus bumbu gulai instant
• 1 sdm ketumbar bubuk
• 1 sdt garam (Salt)
  
• 2 sdt gula (Sugar)
  
• 1/2 sdt lada

Langkah Membuat:

• Tumis bawang merah dan bawang putih sampai harum.
• Masukan daging cincang, bumbu gulai, lada, ketumbar, garam, gula.
• Aduk rata sampai daging kering. Kalau memakai daging yg agak murah (banyak lemkanya), disaring dulu sampai minyaknya keluar semua. Sisihkan.
• Aduk telur dengan daun bawang dan daun seledri.
• Masukan nomor 3 ke nomor 4. Aduk rata.
• Sendokkan adonan nomor 5 ke dalam kulit lumpia. Tutup/lipat rapat. Goreng. Sajikan dengan bumbu cuka.

Kue Donat

Bahan A:

• - Tepung terigu Bogasari Cakra Kembar/tepung terigu Jepang 850 gram, siap pakai
• Ragi instan 30 gram
• Garam 10 gram
• Air matang 600 ml

Bahan B:

• Tepung terigu Bogasari Cakra Kembar/tepung terigu Jepang (Komachi) 200 gram
• Garam 10 gram
• Susu bubuk full cream 60 gram
• Gula pasir 125 gram
• Telur ayam 100 gram
• Mentega putih/shortening 125 gram, siap pakai

Cara Membuat:

1. Aduk bahan A hingga rata lalu istirahatkan selama 90 menit dalam wadah tertutup, jadikan sebagai bahan biang, sisihkan.
2. Campur adonan A dengan bahan B lalu uleni hingga kalis selama 10 menit. Istirahatkan dalam wadah tertutup selama 15 menit.
   
3. Gilas tipis adonan setebal kurang lebih 1 cm, diamkan 10 menit lalu cetak dengan cetakan bentuk donat, diamkan kembali selama 10 menit.
4. Goreng donat dalam minyak padat dengan api kecil saja hingga berwarna kuning kecokelatan, angkat dan tiriskan.
5. Setelah dingin, beri topping sesuai selera.

Kue Lapis Legit

BAHAN

1. 570cc atau 30 butir kuning telur
2. 525-600 gram Orchid butter dikocok
3. 100 gram tepung terigu
4. 300 gram gula pasir
5. 3 sdm susu manis
6. 1 sdm bumbu kue lapis (dapat dibeli di toko-toko bahan kue ataupun di supermarket)
7. ½ sdt vanila

CARA MEMBUAT

1. Kuning telur, gula dan vanila dikocok sampai naik.
2. Masukkan bumbu lapis dan terigu, terakhir masukkan mentega kocok.
3. Siapkan panggangan dengan api atas, 200°C.
4. Gunakan loyang berukuran 20x20x8 cm. Dasar loyang diberi mentega dan kertas roti lalu dipoles lagi.
5. Masukkan 3-4 sdm adonan, panggang selama 5 menit. Setelah kuning, poles loyang dengan mentega kocok, lalu ditekan-tekan lapis yang sudah matang, masukkan 3-4 sdm adonan, panggang lagi. Ulangi terus sampai adonan habis.
6. Sesudah adonan habis, sediakan kertas roti untuk alas kue yang sudah matang. Loyang yang berisi kue dibalik di atas alas kertas roti. Potong-potong, siap dihidangkan.

Cinnamon Cake

INGREDIENTS

• 2 cups all-purpose flour
  
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt (garam)
  
• 2/3 cup shortening
• 1 1/3 cups white sugar (gula putih)
  
• 1 1/2 teaspoons vanilla extract
• 3 eggs (Telor)
  
• 2/3 cup milk (susu)
  
• 1/2 cup white sugar
• 6 tablespoons butter
• 1/3 cup water
• 1 teaspoon vanilla extract
• 3/4 teaspoon ground cinnamon

DIRECTIONS

• Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10 inch Bundt pan. Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt; set aside.
• In a large bowl, beat shortening, 1 1/3 cups white sugar and 1 1/2 teaspoon vanilla until light and fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack. Remove cake from pan while it is still warm, and poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.
• To Make Cinnamon Syrup: In a saucepan, combine 1/2 cup white sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon. Heat and stir until butter melts.

Brownis Pisang Pizza

Recipes

• 1 (19.8 ounce) package fudge brownie mix (tepung brownies)
• 1/3 cup boiling water ( air hangat)
• 1/4 cup vegetable oil (minyak sayur)
• 1 egg (telur)
• TOPPING:
• 1 (8 ounce) package cream cheese, softened (kju Cream)
• 1/4 cup sugar (gula)
• 1 egg (telur)
• 1 teaspoon vanilla extract (vanilla)
• 2 cups sliced fresh strawberries (strawberry)
• 1 medium firm banana, sliced (pisang ukuran sedang)
• 1 (1 ounce) square semisweet chocolate, melted ( cokelat, lelehkan)

Serve direction

• In a bowl, combine the brownie mix, water, oil and egg until well blended. Spread into a greased and floured 12-in. pizza pan. Bake at 350 degrees F for 25 minutes.
• In a mixing bowl, beat the cream cheese, sugar, egg and vanilla until combined. Spread over brownie crust. Bake 15 minutes longer or until topping is set. Cool on a wire rack.
• Just before serving, arrange strawberries and bananas over topping; drizzle with chocolate. Refrigerate leftovers.

Carrot Pineapple

Recipes

• 1/3 cup packed brown sugar (gula putih)
  
• 2 tbsp butter (mentega)
  
• 1 tbsp water (air)
  
• 6-8 1/2 inch thick slices fresh pineapple, cored and halved (nenas segar)
  
• 2 cups all purpose flour (tepung murni)
  
• 1 tbsp baking powder
• 1/2 tsp salt (garam)
  
• 1/tsp ground nutmeg
• 1/2 cup butter, softened
• 2 eggs (telor)
  
• 1 tsp vanilla
• 3/4 cup milk (susu)
  
• 3 carrots, finely shredded (1 1/2 cups)

Make it

1. Preheat Oven to 350F. Lightly coat a 9x9x2 inch baking pan with non-stick cooking spray or oil; set aside.
2. In a small sauce pan, combine brown sugar, 2 tbsp butter, and water. Cook and stir over medium heat until mixture comes to boiling and is smooth. Pour in prepared pan; tilt to evenly coat bottom. Arrange pineapple slices over top.
3. In a medium bowl, combine flour, baking powder, salt and nutmeg; set aside.
4. In a large mixing bowl, beat 1/2 cup butter on medium-high for 30 seconds.
5. Gradually add granulated sugar, beating until combined; beat 2 minutes more.
6. Add eggs, one at a time, beating well after each addition.
7. Beat in vanilla.
8. Alternally add flour mixture and 3/4 cup milk; beat on low after each just until combined.
9. Stir in carrots. Spread batter over pineapple.
10. Bake 45 minutes or until golden and wooden pick inserted in centre comes our clean. Cool in pan on the rack for 5 minutes. Invert on platter. Cool 30 minutes.

Resep Cakes & Tarts natal.

Jumlah 8 potong
Lama penyajian: 45 minutes
lama memasak: 10 minutes
Sajian hangat

Christmas recipe ingredients

• oil for greasing
• caster sugar (gula pasir), 125 g
• flour (terigu), plain 75 g (3 oz)
• eggs (telur), 3
• cocoa powder (cokelat bubuk), 30 ml (2 tbsp)
• chestnut paste(pasta) 440 g (15.5 oz)
• icing sugar
• decoration, holly sprigs

Christmas recipe instructions

1. Prepare a swissroll cake tin, about 13 x 9 inch, inserting greaseproof paper into the greased tin and then greasing the paper itself. Shake a small amount of caster sugar around the tin, then do the same with some flour, finally shaking out the extra.

2. Whisk the eggs and sugar in a bowl placed over steam from water at just at boiling point. Be careful not to over heat the mixture. It should be just thick enough to make strands as you lift the whisk out of the ingredients.

3. Take thr mixture away from the heat and continue whisking as it cools, (about 5 minutes). Blend in the cocoa powder and flour followed by hot water (15 ml, 1 tbsp).

4. Take the tin from step one and pour in the mixture. Bake at gas mark 6 (200 degrees centigrade, 400 F) until the cake has come away from the sides of the tin a bit (about 10 minutes).

5. Remove the cake from the tin and place on greaseproof paper, previously coated then shaken with caster sugar. Trim the hard edges off the cake, then bake the rolled up cake (with paper inside) for an additional 20 minutes.

6. Melt the chocolate with water (15 ml, 1 tbsp) in a bowl placed over water just at boiling point. Mix icing sugar into some softened butter and then add the melted chocolate.

7. Take the cold swiss roll, unroll it and add the chestnut paste, spreading over the complete surface. Remove the paper, roll up again and put on a plate.

8. Attach a slice of the roll to the side of the log with butter cream. Preferably a diagonal slice.

9. Complete the presentation by using a piping bag with star shaped nozzle to run lines of butter cream along the swiss roll log. Finally, sprinkle with icing sugar and decorate with sprigs of holly.

Marmer Cake Recipes

Bahan :

• 150 gr margarin (bukan mentega)
• 125 gr gula pasir (white sugar)
• 1/2 bungkus vanillin zucker (shake sugar with vanili)
• 5 butir telur, pisahkan bagian kuning dan putih telornya.
• 150 gr tepung + 1/2 sdt baking powder
• 3 sdm coklat bubuk (chocolate powder)

Cara membuat :

• Kocok putih telur hingga kaku.
• Kocok margarin, gula, vanillin zucker, dan kuning telur hingga mengembang.
• Masukkan terigu terigu sedikit-sedikit sambil diaduk-aduk dengan sendok (tanpa menggukan mixer).
• Masukkan putih telur (dengan bantuan sendok ambil bagian busa putihnya yang sudah kaku). Aduk sampai rata.
• Ambil sebagian dari adonan, lalu campur dengan bubuk coklat.
• Siapkan loyang, yang sebelumnya telah diolesi mentega kemudian taburi tepung dengan tipis untuk menghindarkan adonan lengket.
  
• Masukkan adonan putih ke loyang, lalu tambahkan adonan coklatnya.
• Dengan garpu buat gerakan memutar untuk membentuk motif marmernya.
• Panggang didalam oven dengan suhu 175 derajat C, selama 25-30 menit hingga matang.

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