Resep CARROT Cake

5 eggs
2 cups sugar (caster sugar)
2 cups flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup oil
3.5 cups shredded carrot
1/2 cup almonds
Raisins (1 small box – 1.5 oz)

1. Preheat the oven to 1800C. Grease a 13x9 inch cake pan (or two 9 inch round pan), dust with flour.
2. In a large bowl, with an electric mixer, beat eggs and sugar until light and fluffy.
3. Sift together the flour, cinnamon, baking soda, baking powder and salt.
4. Fold in the flour mixture until just combined.
5. Fold in the carrots, oil, almonds and raisins until combined.
6. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean – about 45 minutes.

CREAM CHEESE FROSTING
Mix together, until smooth:
1 tbsp (20gr) butter
4 oz cream cheese
1 tbsp vanilla
1/8 tsp salt
1 cup icing sugar

Resep Dasar Putri Salju tanpa Kacang

Sebenarnya putri salju ini adalah adonan sisa dari kastangel kemarin. Kebetulan taburan keju cheddarku habis (efek keju ditaruh kulkas--> dicemil suami. Kalau di rumah ibu, keju blok ini sukanya dikerikiti adik-adikku -__-"). Jadi terpaksalah putar otak agar adonan dasar tak terbuang percuma. Kebetulan sebelumnya sempat baca resep Putri Salju di milis NCC dan tanpa kacang! woh, kebetulan banget. Selain tidak ada kacang di rumah, aku juga lagi alergi kacang. Gampang diare bow... Cuma di milisnya NCC tidak pake margarin melainkan butter, which is, mahal boww... Hihihi...

Resep Dasar Putri Salju Tanpa Kacang Ekonomis Murah Meriah

Bahan:
1 butir kunir telur
200 gr margarin asin/ salted (aku biasa pake simas. Murah, haha)
200 gr terigu
50 gr maizena (optional, agar kastangel tidak gampang pecah--> aku ga pernah pake)

Bahan taburan:
gula halus secukupnya
gula dingin/gula donat secukupnya (optional,aku gak pake)

Cara membuat:
Kocok kuning telur dan margarin dengan speed rendah. Cukup aduk sebentar saja sampai adonan menyatu. Matikan mixer. Tuang tepung terigu (dan maizena jika kamu pakai) ke dalam adonan. Aduk rata dengan tangan.Tutup adonan dengan plastik. Masukkan ke kulkas. Diamkan sekitar 30 menit.
Cetak sesuai selera. Tata di loyang yang sudah dioles margarin. Atau bisa juga gunakan kertas roti di atas loyang, jadi loyang tidak kotor oleh lemaknya margarin.
Panaskan oven 180 derajat (kalau ovennya ga ada termometer, dikira-kira saja). Masukkan adonan yang sudah dicetak. Panggang selama 15-20 menit. Kalau warna kue sudah kuning tua dan bagian bawah sudah berwarna coklat muda, berarti kue sudah matang. Segera angkat. Pindahkan ke toples. Dalam kondisi hangat-hangat kuku, taburi dengan gula halus/kastor. Setelah dingin, taburi lagi dengan gula donat / kalau tidak ada, taburi gula halus aja.Tutup toples rapat-rapat agar kerenyahannya terjaga.
Selamat mencoba :D

Resep Kue Kastangel Ekonomis Murah KEJU banget

Kastengel adalah kue wajib yang musti dihidangkan saat lebaran, hihi.
Resep ini sudah mulai saya praktekkan sejak SMP, kalau tidak salah resep ini aslinya modifikasi dari resepnya bu Sisca Soewitomo. Kata adik saya yang doyaaaaan banget kue ini, resep kastangel punyaku 'ngeju' banget. Padahal di adonan dasarnya sama sekali tidak ada keju lo... Dan juga tidak ada butter sama sekali disini. Bisa dibilang, ini adalah resep kastangel yang ekonomis abis... Kekurangannya cuma satu, terlalu ngeprul aka lumer di mulut, jadi jangan dibanting-banting yaaaa :D

Resep Kastangel Ekonomis

Bahan:
1 butir kunir telur
200 gr margarin asin/ salted (aku biasa pake simas. Murah, haha)
200 gr terigu
50 gr maizena (optional, agar kastangel tidak gampang pecah--> aku ga pernah pake)
50 gr keju parmesan (optional, agar rasanya semakin ngeju--> aku ga pernah pake)
50 gr keju cheddar parut (optional, agar rasanya semakin ngeju--> aku ga pernah pake)

Bahan taburan:
keju cheddar parut secukupnya

Bahan olesan:
Kuning telur kocok secukupnya (agar pemakaian kuning telur irit, aku biasa pake kuning telur+pewarna kuning tua/telur+air/minyak goreng secukupnya. Kocok rata)

Cara membuat:
Kocok kuning telur dan margarin dengan speed rendah. Cukup aduk sebentar saja sampai adonan menyatu. Matikan mixer. Tuang tepung terigu (dan maizena jika kamu pakai) ke dalam adonan. Aduk rata dengan tangan. Masukkan keju parmesan dan keju cheddar parut (jika kamu pakai). Ratakan.
Tutup adonan dengan plastik. Masukkan ke kulkas. Diamkan sekitar 30 menit.
Cetak sesuai selera. Oles dengan kuning telur dan taburi keju. Tata di loyang yang sudah dioles margarin. Atau bisa juga gunakan kertas roti di atas loyang, jadi loyang tidak kotor oleh lemaknya margarin.
Panaskan oven 180 derajat (kalau ovennya ga ada termometer, dikira-kira saja). Masukkan adonan yang sudah dicetak. Panggang selama 15-20 menit. Kalau warna kastangel sudah kuning kecoklatan dan bagian bawah sudah berwarna coklat muda, berarti kastangel sudah matang. Segera angkat dan dinginkan. Setelah dingin, simpan dalam toples. Tutup rapat agar kerenyahannya terjaga.
Selamat mencoba :D

Resep Pennylane Brownies Paling ENak Gampang

This recipe is so popular in Indonesia. Pennylane brownies is crunchy and yummy. The outer slice also shinny and when you use knife to cut it off,, the chocolate inside would be melting. Very recommended brownies recipe for everyone!!!!

Bahan:

4 butir telur
2 cup gula pasir (untuk yg gak suka manis, biasanya aku kurangin jadi 1 1/2 atau 1 3/4)
1 cup minyak goreng (pake minyak tidak jenuh supaya sehat. i.e. minyak canola, minyak kedelai, etc. Tapi pake minyak goreng biasa juga gpp kok)
3/4 cup bubuk coklat
1 1/2 cup tepung terigu
1 sdt garam
2 sdt vanili
cincangan kacang tanah Cara Membuat :

1. Telur dikocok sampai mengembang.
2. Masukkan gula sambil dikocok terus. Masukkan bahan-bahan lainnya, aduk perlahan-lahan sampai tercampur.
3. Olesi loyang dengan mentega, panaskan oven 180 derajat celcius.
4. Tuang adonan ke loyang, panggang +/- 35 menit. Test dengan tusuk gigi/lidi yang bersih.
5. Dinginkan sebelum dikeluarkan dari loyang dan dipotong-potong.

Note: For best result, please put the brownies in the absolutely 'hot' oven, to get the shinny look of your brownies. Also remember to put the recipe in the brass (loyang), with maximum height 4cm so your brownies will be well-cooked. This recipe is for 2 brass with 30x10 cm size. Enjoy!!!!

Resep PUff Pastry Part 3

Shortcrust pastry is made with twice the amount of flour to fat and the texture of the pastry largely depends on which type of fat is used and how it is integrated into the flour.

A good pastry requires very little handling indeed, which sometimes can be quite tricky.

Below is some helpful information about the ingredients and techniques used to make a "perfect" shortcrust pastry, followed by a simple recipe.

Flour
The first item you will need to make a shortcrust pastry is flour. This flour will always be a soft plain flour ideal for cakes and pastries, rather than the stronger type of flour used to make bread. Do not use really old flour; the best results are obtained with a fairly fresh batch of plain flour.

Although shourtcrust pastry does not rise during baking, it is imperative that lots of air is incorporated into the pastry dough, so that the pastry is kept light.

One of the most important factors is to keep all ingredients as cold as possible, therefore if you live in a particularly warm country or are working in a warm kitchen, it may be an idea to place the flour and bowl in the refrigerator for 10 - 15 minutes before starting.

To make the pastry, start of by sifting the flour and a pinch of salt into a large bowl. Hold the sieve as high as possible over the bowl when sifting the flour, to incorporate as much air as you can.

Shortening (fat)
Usually an equal amount of butter and lard is used to make shortcrust pastry. The butter gives the pastry a deliciously rich flavour, whilst the lard is used for optimum texture. The amount of fat should be half that of the flour.

Whichever type of fat you use, it should be cold, but not too cold so that it is impossible to rub into the flour. On the other hand, if the fat is too soft and warm, it will begin to melt and become oily, which will result in a pastry that does not stay intact when it is being rolled out. The fat may become warm from taking too long to rub it into the flour, which could also happen if the fat is too cold. For the best pastry results, you have to work quickly and therefore the temperature of the fat must be taken into consideration.

The second stage of pastry making is to add the fat to the flour and salt. For shortcrust pastry particularly, the fat must be cut into small pieces and added to the flour.

Then, using a knife or even better, a pastry blender (see introduction to pastry), cut the fat into even smaller pieces with the flour until the mixture looks fairly even and all the fat has been coated. Finish off by quickly and lightly rubbing the fat into the flour with your fingertips until the mixture resembles fine breadcrumbs, lifting the mixture as high as possible and letting it fall into the bowl, to incorporate even more air. If the mixture starts to warm up or the fat becomes oily, place it in the fridge for the necessary amount of time to cool the ingredients down a bit.

Adding the liquid
For shortcrust pastry you will always be required to use water rather than any other type of liquid. Ensure that the water is chilled beforehand and remember that only a small amount of water, a few tablespoons, is required.

Once your flour and fat mixture resembles breadcrumbs, begin by evenly sprinkling one or two tablespoons of water over the flour mixture. If a mistake is made and too much water is added, this will turn the pastry into a sticky mess, making it almost impossible to roll out. However, if not enough water is added, the baked pastry will crumble and fall to pieces.

Once the liquid has been added, the mixture needs to be brought together to form a dough. The best method is by using a knife rather than your fingers to start with, as the pastry should be handled very little.

Work the knife using cutting and stirring motions, and the mixture should start to come together. Finish off by pressing the ingredients together with your fingers, adding more water if necessary, until the bowl has been completely cleaned and a nice and smooth ball of dough has been formed.

Resting the pastry
It is really important to give the pastry a rest before rolling it out, so that the gluten in the flour has enough time to react with the water and gain elasticity, which will make rolling the pastry out that much easier.

Wrap the pasty dough ball in cling film and place it in the refrigerator for a minimum of 30 minutes.

If you are not going to use the pastry immediately, it can be stored in the fridge for up to 3 days.

Rolling the pastry
When you remove the pastry from the refrigerator, let it stand for a while to bring it back up to room temperature before rolling, so that it softens up and is more manageable.

Make sure that the surface on which you are going to roll out the pastry dough is clean and dry. Lightly dust the surface with flour and do the same with the rolling pin.

Roll the pastry out to the desired thickness and shape for the recipe that you are following.
Recipe for shortcrust pastry (for a 9 inch pastry case)
Ingredients

8 oz (225g) of plain flour
4 oz (115g) of butter or 2 oz (55g) each of butter and lard
3 - 4 tbsp of ice cold water
pinch of salt

Method

Sift the flour and salt into a large bowl, lifting the sieve high above the bowl.
Cut the chilled fat into small pieces and add to the flour.
Using a knife, cut the butter and work it into the flour.
Use your fingertips to rub the fat into the flour until a breadcrumb like mixture is obtained.
Sprinkle the water, 1 tbsp at a time, evenly over the flour and fat mixture.
Begin to bind all of the ingredients together using a round-bladed knife.
As the mixture starts to come together, finish off by using your hands, until all the mixture has been incorporated and a round ball of dough has been formed.
Wrap the dough in cling film and refrigerate for 30 minutes.
Remove the dough from the fridge, allow to warm up and knead gently on a lightly floured clean surface.
Roll out to desired thickness.


Two-crust pie
To make a two-crust pie, as opposed to a pie with just a pastry base, the proportions of the ingredients must be increased by 50%. This is due to the fact that the pastry dough must be divided into two pieces and therefore more pastry is required. The first piece is rolled out and used to line the base of the pastry tin, the filling is added, and the second piece of pastry is then placed over the top of the filling, like a lid.

Therefore, for a 9 inch pastry case, you will need 12 oz (340 g) of plain flour, 6 oz (170 g) of fat, 5 - 6 tbsp of iced water and ½ tsp of salt.

Rich shortcrust pastry
This is basically the same as shortcrust pastry but it is richer in flavour and crumblier in texture, due to the higher amount of fat used. To make a sweetcrust pastry to be used for sweet pies or tarts, add 1 oz (30 g) of caster sugar to the ingredients below.

For a 9 inch pastry case made from rich shortcrust pastry, you will need: 8 oz (225 g) plain flour, 6 oz (170 g) butter, 2 - 3 tbsp of water, 1 egg yolk and a pinch of salt. For a two-crust pie, increase the proportions by 50% as above.

Resep PUff Pastry Part 2

Classic Puff Pastry


Source: King Arthur Flour 200th Anniversary Cookbook
1 pound (4 cups) unbleached all purposed flour(or 3 ½ cups all-purposed + ½ cup cornstarch/cornflour
1 pound (4 sticks) unsalted butter, ½ stick chilled, the rest at room temperature
1 – 2 tsp salt (1 for sweet, 2 for savory)
1 ¼ cups cold water(or substitute it with 1 Tbs lemon juice for 1 water if you wish to further temper the gluten in the flour)



Dough

Measure the flour into a mixing bowl. Remove ½ cup and set it aside in another bowl.

Take the half stick of chilled butter, cut it into small pieces and drop it into the flour. With two knives, a pastry blender or your fingertips, cut or rub the butter into the flour until it resembles cornmeal.

Add the salt (and optional lemon juice) to the water and add this to the flour. Mix gently with a fork until you have a rough dough that pulls away from the sides of the bowl. If you need to add more water, do it a tablespoon at a time until the dough holds together.

Turn the dough out onto a lightly floured surface and knead until it is smooth and the gluten has been somewhat developed, about 2-3 minutes. Wrap it in plastic and refrigerate for at least 30 minutes.

Butter (Block)

Take the remainder of the butter and the reserved flour and mix the two together until they're well blended and smooth. You can do this with a mixer, a food processor or with a spoon, by hand.

Pat this butter/flour mixture into an 8-inch square on a lightly floured piece of waxed paper. Cover it with second sheet of waxed paper and refrigerate it for at least 30 minutes. By mixing the butter with flour, you stabilize it somewhat so it won't decide to 'flow'.

Rolling-Folding

Remove the dough from the refrigerator and put it on a lightly floured surface. Gently roll it into a square about 12 inches on a side. You don't have to be obsessive about the dimension but be pretty close.

Put the butter square in the centre of the dough square but turn it so that the corners of the butter square point toward the sides of the dough square. Fold the corners of the dough over the butter until they meet in the middle. Pinch and seal the edges of the dough together.

Turn the square over and tap it gently with your rolling pin or by hand into a rectangular shape. Rolling the dough into a larger rectangle 20 inches long and 10 inches wide.

When the dough is the right size, fold the bottom third of the dough up to the centre and the top third over and turn the dough package ¼ turn to the right so it looks like a book ready to be opened. If the dough is still nice and cold and still relaxed, do another rolling and turning the same way. (If it begins feel too soft or wants to resist being rolled, cover it, put it on a small baking sheet and refrigerate it for 15 minutes).

If you've successfully rolled it out and folded it twice, you've completed 2 turns. Classic puff pastry gets six. Continue refrigerating it after each 2 turns (or more often if necessary) until all 6 turns are completed.

Chill

When all 6 turns are done, put the dough in the refrigerator for at least an hour (and preferable overnight) before shaping.



Shaping

After being thoroughly chilled, the dough can be shaped into croissants, patty shells, twists, straws, etc. Scraps can be chilled and rerolled.


Freezing

Like other pastry doughs, you can freeze puff pasty in a non-self defrosting freezer for up to a year if it's well wrapped. It can also be frozen at any time during rolling, folding, turning process. Defrost it thoroughly before you use it, just to make sure it does not get too soft.

Resep PUff Pastry

Ingredients

1 2/3 cups (250g) plain flour
125g unsalted butter, chilled, finely chopped
1 egg, chilled

Add above ingredients to your shopping list
Method

Process flour, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs.

Whisk egg and 1 tbs chilled water in a bowl until combined, then with food processor motor running, add to flour mixture. Process until mixture begins to form large clumps, stopping machine before mixture forms a ball.

Turn pastry out on to a work surface and knead gently to bring together. Form into a disc for a round tart or into a log shape for a rectangular tart. Wrap in plastic wrap and refrigerate overnight or for at least 2 hours.

Notes

Variations: Cornmeal pastry - Follow basic pastry recipe, reducing plain flour to 200g and adding 50g fine polenta with the flour. Sweet pastry - Follow basic pastry recipe, adding 80g sifted icing sugar with the flour and replacing egg with 2 egg yolks. Parmesan pastry - Follow basic pastry recipe, adding 50g finely grated parmesan with the flour.

Resep Green Tea Cookies

Matcha (green tea powder) can add great flavor and color to many sweets. When you want to make green cookies, try making matcha flacored cookies.

Ingredients:

1 cup butter
3/4 cup sugar
1/2 large egg, beaten
1 Tbsp matcha green tea powder
2 1/2 cup flour

Preparation:
Cream butter in a large bowl. Add sugar and mix well. Next, add egg and mix well. Sift flour and green tea powder together. Add it in the dough and mix lightly. Wrap the dough with plastic wrap and refrigerate for about 30 minutes. Preheat the oven to 340 degrees F. Roll the dough on floured board into 1/4 inch thick and cut out cookies. Place cookies on a lined baking pan. Bake cookies in the oven for about 10-15 minutes.

Cornflakes Cookies (YummY and CruncHY)

Preparation Time

10 minutes
Cooking Time

20 minutes
Ingredients (serves 20)

125g butter
140g (2/3 cup, firmly packed) brown sugar
1 tsp vanilla essence
2 eggs, at room temperature
275g (1 3/4 cups) self-raising flour
170g (1 cup) sultanas
80g (1 1/2 cups) cornflakes, lightly crushed

Method

Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat together the butter, sugar and vanilla in a large bowl until pale and creamy.

Add eggs, 1 at a time, beating well after each addition until combined. Fold in flour and sultanas until combined.

Place the cornflakes on a plate. Use your hands to roll tablespoonfuls of the cookie mixture into balls, then roll in cornflakes to coat. Place the balls, about 3cm apart to allow room for spreading, on prepared trays.

Bake in preheated oven, swapping trays halfway through cooking, for 18-20 minutes or until golden. Remove from oven. Set aside on the trays for 5 minutes before transferring to a wire rack to cool completely.

Notes

These cookies will keep in an airtight container out of direct sunlight for up to 3 days.

Resep Brownies Gampang Mudah Enak

I have tried several brownie recipes and I have found this one to be the best. Not only are they easy to make they are delicious. Try these warm with a scoop of vanilla icecream on top. My family absolutely loves it!

Ingredients

1 cup butter; melted
2 cups flour
4 eggs
2 cups of white sugar
1/2 cup cocoa
1 tsp. vanilla
frosting:
5 T. butter
1/3 cup milk
1 cup sugar

How to make it

Mix flour, sugar and cocoa in large bowl.
Pour in butter add eggs and vanilla.
Once all ingredients are in the bowl, mix well.
Pour onto a greased and floured 9x13 pan.
Bake at 350 degrees for 25 minutes.
The last five minutes of baking make the frosting.
Bring the frosting mixture to a boil and boil for 1 minute.
Remove from heat immediately and add:
1 cup chocolate chips
Stir until smooth and pour over warm brownies.

Resep Puding Susu Enak Gampang

Bahan yang diperlukan untuk membuat puding susu:
1. 1 kaleng susu kental manis
2. 1 Liter susu cair
3. 1 bungkus Agar-agar, pilih yang warna putih
4. 3 gelas air putih
5. 5 sendok makan gula pasir
6. 1 sendo teh esence rasa almond
7. Koktail 1 kaleng atau nata de coco, sesuai selera



Cara Membuat :
1. Semua bahan dicampur dan dimasak, harus sering diaduk agar susu atau gula tidak lengket di panci. Setelah mulai mendidih diangkat, tunggu 5 menit, masukkan esen almond.
2. Setelah agak dingin, masukkan ke cetakan kecil2 (cetakan es krim)
3. Setelah beku, beri diatasnya nata de coco atau koktail

Resep Donat Kentang Enak Empuk

ini ada juga resep donat kentang... tuz atas nya gw kasi topping coklat

Donat Kentang
recipe by Fatmah Bahalwan



Bahan:
500 gr tepung terigu protein tinggi
50 gr susu bubuk
11 gr ragi instant
200 gr kentang, kukus, haluskan
100 gr gula pasir
75 gr mentega
½ sdt garam
4 btr kuning telur
100 ml air dingin

Cara membuatnya:
- dalam wadah, campur tepung terigu, gula, susu bubuk, ragi instant, aduk rata, masukkan kentang halus dan kuning telur, uleni hingga rata dan setengah kalis.
- Beri mentega dan garam, uleni terus hingga kalis elastis. Istirahatkan 15 menit.
- Bagi adonan, masing-masing 50 gr, bulatkan. Diamkan 20 menit, hingga mengembang.
- Lubangi tengahnya, menjadi bentuk donat, segera goreng sampai kuning kecoklatan.
- Angkat, tiriskan. Taburi gula donat, atau hias dengan coklat.

dari 3 resep donat diatas,, menurut gw yg paling enak resep donat kentang yg ini

Resep Cheese Ball Donut

Bahan donat :
250gr terigu protein tinggi
100gr kentang kukus, haluskan
25gr gula pasir
3gr ragi instan
½ sdt baking powder
10gr susu bubuk
1 kuning telur
125ml air es
25gr margarin
½ sdt garam

Bahan topping:
300gr wcc, lelehkan
600gr keju parut

Cara :

• donat : campur terigu, kentang, gula pasir, ragi instan, baking powder dan susu bubuk, aduk rata
• tambahkan kuning telur. Uleni rata. Tuang air es sedikit2 sambil di uleni sampai kalis
• masukan margain dan garam. Uleni sampai elastis. Diamkan 15 menit
• kempiskan adonan. Timbang masing2 10gr. Bulatkan, diamkan 10menit
• kempiskan adonan. Bulatkan lagi. Letakkan diloyang yg ditabur sedikit tepung. Diamkan 60menit sampai mengembang
• goreng dalam minyak padat yg sudah dipanaskan dg api sedang sampai matang. Dinginkan
• celup donat ke dalam wcc leleh, gulingkan di keju parut

yang ini donat dicelup ke dalam mcc leleh,, tuz kasi keju parut..sama enaknya

Resep Bolen Kartika (Pisang Molen Khas Bandung)

Description:
Waktu itu husband baru pulang dr Medan, en ngasih oleh2 buku "Kreatif Pastry Lengkap & Lezat", hihihihi...mungkin ngebayangin istrinya nganggur terus dirumah, jd dibeliin deh ni buku, drpd ngelamun kali ya....
Trus setelah diliat-liat isinya ok juga bow, berbagai macam pastry ada disini, buatnya jg kayaknya gampang-gampang bgt, cuman kadang disini bahannya yg ga ada...:(
udah sempet jg nyoba beberapa, tp yg kefoto cuman ini doang..., maybe next time kl buat lagi trus inget buat difoto...:D, abis biasanya begitu mateng langsung diserbuuuuu, mana sempet difoto dulu lageee.
Jadi sekarang saya baru mosting Pisang Molen Keju Kartika Sari Bandung aja yaaa...Insya Alloh temans semua udah pd tau gimana bentuk en rasanya deh ya....

Ingredients:
Bahan untuk kulit :
500 gr tepung terigu
10 gr garam
15 gr gula pasir
1 butir telur
200 ml air dingin
20 gr margarin

Bahan Isi :
4 buah pisang, dikukus matang lalu dipotong-potong 10 cm
50 gr keju ceddar, dipotong sesuai ukuran pisang

Bahan Olesan:
2 kuning telur
 
Directions:
1. Adonan kulit, tepung, garam, gula, telur, margarine dicampur semua jd satu, aduk rata.
2. Tuang air dingin sedikit demi sedikit sambil diuleni hingga kalis.Istirahatkan 15 menit dlm lemari es.
3. Giling adonan bentuk persegi -+ 10 x 10 cm dgn tebal -+ 1/2 cm.
4. Tata potongan Pisang dan Keju.
5. Lipat Rapi dengan lipatan di bagian bawah
6. Susun di loyang 12x24x4cm yg telah dioles margarin
7. Kocok bahan olesan. Oleskan ke adonan, lalu oven sampai matang.
8. Selesai...:)

Resep Donat Enak dan Empuk

niy sayah berbagi resep donat.. dijamin enak dan empuk..
sudah di uji coba.. heheh..

Donat ala J-Co
Source : Lezaat - NCC Cooking Show 18 November 2006



di closee uppp gambarnyaaa



nyamm nyamm kasi topping coklaatt




Bahan A :
850 gr tepung terigu "Cakra" / tepung terigu Jepang (Komachi)
30 gr ragi instant
10 gr garam
600 ml air matang (kalo pake tepung cakra, kurangi 75 - 100 ml)

Bahan B :
200 gr tepung terigu "cakra" / tepung terigu Jepang
10 gr garam
60 gr susu bubuk FC
125 gr gula pasir
100 gr telur
125 gr mentega putih / shortening

Cara Membuat :
1. Aduk bahan A sampai rata, istirahatkan selama 90 menit diwadah
tertutup, jadikan sebagai bahan biang.
2. Campur adonan A dengan bahan B, lalu uleni sampai kalis. Lk. 10
menit. Istirahatkan diwadah tertutup selama 15 menit.
3. Gilas tipis adonan setebal lk. 1 cm, diamkan 10 menit, cetak
dengan cetakan bentuk donat, diamkan 10 menit lagi.
4. Goreng dalam minyak padat dengan api kcil saja hingga berwarna
kuning kecoklatan.
5. Angkat, dinginkan. Beri topping sesuai selera.

Note : - Jika menggunakan Tepung Cakra, takaran air harus
dikurangi sebanyak 75 s.d 100 ml

gw bikinnya pake tepung komachi.. empukk.. ga tau kalo pake cakra sama apa engga rasanya :P

tuz gorengnya lebih bagus pake minyak padat (gw pake frybest) karna hasil gorengan donatnya gak berminyak dibanding pake minyak goreng biasa
mnurut gw,, rasa donat ini yaa jco wannabe kali yak heheh.. tekstur nya 'kopong' gituh
tapi tetep enak kok ^_^

Recipe MAMBO ROLL CAKE (LOS ANGELES)

Mambo Roll Cake (Los Angeles)

Ingredients:

* 10 egg yolks
Egg whites * 2 eggs
* 150 grams of icing sugar
* 13 grams of cake emulsifier
* 70 grams cake flour
* 10 grams of corn flour
* 10 grams of milk powder
* 100 grams of margarine, melted
* 100 grams butter, melted
* 150 grams of orange clock
* perwarna red, yellow, green taste

How To:

1. Beat the egg yolks, egg whites, icing sugar, and cake emulsifier until fluffy.
2. Add flour cake. corn flour, and milk powder, and mix well.
3. Pour margarine and butter have melted.
4. For the dough into 3 parts. Give red, yellow, green in each section.
5. Prepare a roll pan that has been smeared, pour the red dough. Then add the yellow dough, and add the green dough
6. Do it until the dough runs out, after the dough out, put into the oven.
7. Once cooked remove from oven, let cool.
8. Rub with orange hour roll, roll roll. cut according to taste and serve.

Resep Kastengel (Kue Keju)

Tip: Gunakan keju jenis edam agar aroma dan rasa kue lebih lezat. Namun jika tidak tersedia, keju cheddar yang harganya lebih ekonomis bisa menggantikan keju edam.
Bahan:
1000 g tepung terigu rendah protein/cap kunci
850 g margarin
1 sdm susu bubuk
3 butir kuning telur
100 g keju edam/cheddar, parut
2 sdm tepung maizena
1/4 sdt garam halus
Olesan, aduk rata :
4 butir kuning telur
Taburan:
150 g keju cheddar/edam, parut
Cara Membuat :
1. Campur tepung terigu, tepung maizena, susu bubuk, keju parut dan garam, aduk rata. Tambahkan margarin, kuning telur, keju parut dan mentega kedalam campuran tepung. Aduk hingga terbentuk adonan yang bisa di pulung.
2. Ambil sebagian adonan, bentuk sehingga menyerupai batang pensil. Potong-potong sepanjang 4 cm dan letkkan di atas loyang beroleskan margarin.
3. Olesi bagian atas adonan yang telah dibentuk dengan bahan olesan. Taburi keju parut. Panggang adonan di dalam oven bertemperatur 150 derajat celcius selama 30 menit atau hingga kue matang dan berwarna kuning kecokelatan, angkat. Dinginkan.
4. Atur kue di atas piring saji, hidangkan.

Resep Kue Cookies Kacang Sukro

Tip: Hasil kue kering yang mentah pada bagian dalam biasanya disebabkan oleh suhu oven yang terlalu tinggi atau bentuk potongan kue yang terlalu tebal.
Bahan:
400 g tepung terigu
100 g kacang sukro, tumbuk kasar
300 g margarin
200 g gula halus
1/2 sdt garam halus
3 butir kuning telur
Cara Membuatnya:
1. Campur tepung terigu, kacang sukro, margarin, garam dan kuning telur, aduk rata.
2. Ambil satu sendok makan campuran tadi, dan letakkan di atas loyang beroles margarin. Rapikan bentuknya dan pipihkan. Lakukan hingga adonan habis.
3. Panggang kue di dalam oven bertemperatur 150 derajat celcius selama 25 menit atau hingga kue matang dan berwarna kecokelatan. Angkat, dinginkan.
4. Atur kue di dalam piring saji. Hidangkan.
Untuk 1000 g

Resep Cookies Bulan Sabit

Tip: Jangan mengaduk adonan terlalu lama dengan tangan, karena panas dari tangan akan membuat lemak mencair dan kue menjadi bantat. Aduk seperlunya saja.
Bahan :
300 g tepung terigu rendah protein
150 g gula halus
200 g margarin/mentega
200 g kacang mete
2 butir kuning telur
1/2 sdt garam halus
Olesan, Campuran rata :
3 butir kuning telur
2 sdt gula halus
Cara Membuat :
1. Campur gula halus, kuning telur, margarin dan garam. Aduk rata. Tambahkan tepung terigu ke dalam adonan margarin. Aduk menggunakan tangan atau sendok kayu hingga tercampur rata dan terbentuk adonan yang dapat dipulung.
2. Giling adonan dengan ketebalan 1/2 cm. Cetak menggunakan cetakan bulan sabit. Olesi permukaan adonan yang telah dibentuk dengan bahan olesan. Letakkan satu potong kacang mete di atas adonan.
3. Atur kue yang telah dibentuk di atas loyang beroles margarin. Panggang di dalam oven bertemperatur 150 derjat celcius selama 20 menit atau hingga kue matang dan berwarna kuning kecoklatan. Angkat dan dinginkan.
4. Atur kue pada piring saji atau di dalam stoples. Hidangkan.

Recipe Muddy Mud Pie

Muddy Mud Pie (Australia)

Ingredients:

* 100 gr OREO
* 150 gr chocolate ice cream
* 150 grams of vanilla ice cream
* 60 g egg
* 100 gr dark chocolate

Method:

1. Combine OREO biscuits  with white yolk of egg .
2. Save the dough into the pan and let stand for 15 minutes in freezer
3. Place the vanilla and chocolate ice cream over the dough, let stand in the freezer
4. Cut into pieces, put a piece of fruit garnish and serve to taste