Friday, June 26, 2009

Roti Gambang Almond / Almond Gambang Bread

I have this picture for long time ago, well.. a month or two , I couldn't remember LOL. And this is my entry for event CLICK which is theme for this month is STACK.

Jai and's my entry for Stacks.

Roti Gambang Almond / Almond Gambang Bread
Source : Ms. Irma

Ingredients :

250 grams dark palm sugar (Java Dark Sugar)
175 ml water

375 grams all purpose flour

125 dry fine bread crumbs

25 gram milk powder

1/4 tsp salt

1 tsp baking soda

2 tsp baking powder

2 tsp cinnamon powder

1/4 tsp vanilla powder/vanilla extract

2 egg yolks

100 grams margarine

100 grams almonds, chopped

3 Tbsp water, for brushing

3 Tbsp sesame seeds

Instructions :

1. Boil Java red sugar with water until dissolved and hard boiled. Set aside and let cool.

2. Mix flour, breadcrumbs, milk powder, salt, baking soda, baking powder, cinnamon, vanilla and egg yolks. Blend well. Pour in sugar syrup, knead until well blended.

3. Blend in margarine, knead until well blended.

4. For the dough into ball shaped, cover with plastic sheet. Set aside for about 30 minutes at room temperature until the dough becomes dry and easy to roll.

5. Uncover, form the dough into round oval shape, each weighed 75 g. Arrange them on greased cookie sheet, give space among them as they will rise. Brush the surface with water, sprinkle with sesame seeds.

6. Bake in a preheated oven at 150 Celsius degree for 30 minutes until done.

Tuesday, June 16, 2009

Rainy Day .. Happy Day ..

To much rain in my city St.Louis Missouri since Saturday until today ... not only rain but comes along with thunderstorm too. For me, stay at home much better than driving around if not necessary. Because of that, I always try to find an activity around home for my little daughter, so she will not get bored .

One activity that I love to do with her is make a simply craft art, we have a small table in the corner of my basement filled up with many craft tools. I let her to do painting , playing around that table I called make a mess day LOL . So far she is enjoy it that. Like a couple days ago we made some animals craft from recycle papers such an old yellow pages book, left over fabric .. so simply but make her happy too. You don't have to buy an expensive toys to make your kids happy but do something simply together, believe me they will more appreciate. (*Thank you to Ms.Dita, who inspiring me ^-^
Since we love play together during the heavy rainy day, I let her to help me around the kitchen too. This time I made a simply cake for snack, no mixer need, just mixing all the ingredients together and let her little hands stir the batter , then bake.. voila... cake comes so good.

Sitting in the chair with my daughter look at the rains drop through the window with a piece of cake , a cup of hot tea . aah.. what a wonderful day :-)

Mango Ginger Bread
Adapted from Meta Kumara - What's For Lunch Honey

250 gr all purpose flour (I used cake flour)
190 gr fine sugar
3 eggs
180 ml canola oil
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground ginger
1 teaspoon ground cinnamon (I used 2 tsp)
1/4 teaspoon salt
100 gr brown sugar (I used Javanese Dark Brown Sugar)
1 large ripe mango, cubed
115 gr plump golden raisins
Optional Icing/confectioner's sugar

Preparation Center a rack in the oven and preheat to 180 degrees C. Butter and flour a loaf pan tapping out the excess flour. Wrap the loaf pan with thick aluminum foil. This keeps the bottom of the bread from over baking.

In a clean mixing bowl whisk the eggs and oil together.

In separate, larger bowl, whisk flour, sugar, baking powder, baking soda, spices and salt.

Add the brown sugar, breaking up any lumps with your fingers.

Pour in the wet ingredients over the dry, then using a rubber spatula or a wooden spoon mix until incorporated. Stir in the mangoes and raisins. pour the batter into the pan

Bake the bread for 1 hours or until golden brown and a knife inserted into the center comes out clean. If you find the bread is getting too dark, simply cover the top with a sheet of baking paper or loosely with a foil tent.
Transfer the pan to a rack and allow the bread to cool for 5 minutes. Run a knife around the sides of the pan and unmold. Invert and cool to room temperature right side up on the rack.

Sieve some of the icing sugar on top and serve!

Storing: Wrapped in plastic wrap or stored in a air-tight container the bread will keep for 4-5 days at room temperature (and taste better each day!).

Monday, June 8, 2009

Pinky..Pinky Strawberry ^_^

My daughter, Annisa asked me to make a pink cake.. Aah.. she was in the good mood for pink color, OK I made pink cake for her , she loves the cake. Until the next day, she wants purple sand for her play-sand's box . Gosh .. she already drove me nut, and I went to several store try to find it, and finally got what she want , She was happy , off course ^_^ When we came back home, she said : "mommy, I want purple door for my room and purple cake too" . Oh NOOOOOOOOO.. !! *and she just turn 3yo ^_^

Fool Proof Sponge Cake
Source : Christopher Kimball's - The Kitchen Detective

Softened unsalted butter for the pans
1/2 cup cake flour
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon table salt
2 tablespoons milk
4 tablespoons unsalted butter
1/2 teaspoon vanilla extract
5 large eggs, at room temperature
3/4 cup granulated sugar
1/4 teaspoon cream of tartar

Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C).
Grease two 8-or-9-inch cake pans and cover pan bottoms with rounds of parchment paper.

Whisk/sieve the flours, baking powder, and salt together in a medium bowl and set aside.

Heat the milk and butter in a small saucepan over low heat until the butter melts.

Take the sauce pan off the heat and add in vanilla extract; keep the mixture covered and warm.

Separate the eggs, placing the whites in the bowl of a standing mixer fitted with the whisk attachment (or a large mixing bowl if using a hand mixer or whisk) and reserving the yolks in a small bowl. Beat the whites on high speed until foamy.

Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat the whites to soft, moist peaks.

If using a standing mixer transfer the beaten egg whites to a large bowl and add the egg yolks to the standing mixer bowl (you don't need to clean the bowl).

Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and turns a pale lemon color, about 5 minutes.

Add in the beaten egg whites to the yolks, but do not mix.

Sprinkle/sieve the flour mixture over the egg whites and mix on low speed for 10 seconds.

Remove the bowl from the mixer, make a well in one side of the batter and pour the melted butter mixture into the bowl.

Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes.

Also make sure that you have incorporated the butter into the mixture.

There should not be visible grease/oil as you pour the mixture into the cake pans.Immediately pour the batter into the prepared pans.

Bake until the cake tops are light brown and feel firm and spring back when touched, about 16 to 18 minutes for 9-inch cake pans and 20 to 22 minutes for 8-inch cake pans.

Cool completely on racks. Run a thin knife around the inside of the cake pans and then invert them onto the racks (or onto cardboard rounds or tart pan bottoms) to release the cakes from the pans. Remove the parchment paper.

Strawberry Butter cream Icing
1 cup
1/2 cup
4 egg whites
1 teaspoon
2 cups
butter, cut up
1/4 cup finely diced
strawberries, drained

In a saucepan, place the sugar and carefully pour the water around the edge.

Bring to a boil and cook to softball stage (about 235 degrees F.) Meanwhile, whip the egg whites in a mixer with a whip attachment until light and fluffy.

When sugar is at the softball stage, slowly pour it into the bowl down the side and continue whipping, adding vanilla, butter, and strawberries until incorporated and then cooled.

Strawberry White Chocolate Ganache
¼ cup finely chopped fresh strawberries
¾ cup heavy whipping cream
7 oz white chocolate, very finely chopped

Stir chopped strawberries into cream, cover and refrigerate at least 8 hours or overnight

Strain cream, pressing gently on strawberry to release as much liquid as possible,

Place white chocolate in medium bowl, bring cream to a simmer in small saucepan over medium heat. Immediately pour over white chocolate.

Stir until completely melted and smooth. Cool , cover and refrigerate at least 4 hours. Ganache can be made 2 days ahead)

Remove ganache from refrigerator. Check consistency , if its smooth and creamy , it can be use right away