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Selasa, 23 November 2010

Resep Kue | Srikaya Bread Pudding

Sugar apple butter is sticky sweet to strong accent this Singapore-style bread pudding. Enjoy a blend legitnya with fresh sour taste of candied orange peel that so taburannya.

Material:
8 pieces of white bread, remove crusts
150 g sugar apple butter
4 eggs chicken
500 ml fresh milk
½ teaspoon vanilla powder
½ tsp cinnamon powder
75 g sugar
Topping:
2 tablespoons candied orange peel / sukade, small pieces
1 tsp sugar

Method:

* Brush each sheet of white bread with butter sugar apple. Cover with another sheet of bread.
* Cut into two or four.
* Arrange in a heat resistant dish that has been polished butter.
* Beat telr then mixed with milk, vanilla and cinnamon.
* Pour into a dish containing the bread.
* Sprinkle sukade. Bake in hot oven 180 C for 45 minutes.
* Lift. Serve.
Simak
Baca secara fonetik

Senin, 08 November 2010

Resep Kue White House Apple Pie

Pie is a favorite president since Obama is on the White House. 'Dangerously good', commented the president and the chef was nicknamed 'The Crustmaster'. Once a week the president's family enjoyed this pie. Want to try?

Material:
Skin:
420 g wheat flour
60 g sugar
11 / 2 tsp salt
300 g unsalted butter, cut into small pieces
90 g white butter, cut into pieces
125 ml ice water
Contents:
1 kg red apples, peeled, cut into rough
225 g granulated sugar
125 ml honey
50 g cornstarch
1 tsp vanilla powder
1 / 2 tsp cinnamon powder
1 piece of lemon, take the water, his skin scar

Method:

* Skin: Enter the dry ingredients into a food processor.
* Add butter and white butter. Process until small grained.
* Add ice water and process until the dough.
* For the dough into 2 parts. Round and plastic wrap.
* Store in the refrigerator for 1 hour or overnight.
* Thin dough to a diameter of 30 cm.
* Enter into a 22 cm diameter pie pan, let the rest of the dough as wide as 2.5 cm.
* Keep the dough in the refrigerator for 30 minutes.
* Give Bean ballast in the form of nuts in the middle of the pie shell.
* Bake in hot oven 180 C for 30 minutes. Lift.
* Content: Cook all ingredients in a saucepan.
* Stir-water and stir until slightly thickened. Remove and let cool.
* Pour into pie shell.
* Roll one pie shell up to 30 cm in diameter.
* Close to the top pie, spread whipped egg whites with a tap-tap around it with a fork until neat.
* Sprinkle the surface of the pie with sugar.
* Bake again for 30 minutes until golden yellow.
* Remove and let stand for 1-2 hours before serving.

For 16 pieces

Sabtu, 25 September 2010

Resep Kue Bulan

Leather Material:
250 gr flour
130 ml syrup
60 ml peanut oil
1 tsp water ash

Syrup Ingredients:
1 kg granulated sugar
750 ml water
1 piece of lemon, take the water

Material Content:
500 g lotus seeds, boiled with water to taste and blend until smooth
1 tablespoon water ash
350 gr sugar
2 tablespoons syrup
400 ml peanut oil
50 g walnuts
12 salted egg yolks

Method:

1. Syrup: Combine all ingredients, cook until thick, chill.
2. Skin: Mix the flour with the syrup, oil, water, ash, and knead until not sticky hands. Cover with damp towel. Rest 3 hours.
3. Contents: Heat the peanut oil with a little sugar, cooking so caramel, enter a lotus seed paste, water, ash, residual sugar, syrup and stir well. Pour peanut oil in small increments until well blended and can be formed, remove and let cool.
4. Enter the walnuts, stir, round dough content, give the middle with salted egg yolk and round it off again, take the dough skin, pipihkan, give the contents, round insert into the mold that sprinkled the flour, remove it.
5. Bake kurleb 15menit.

Material spread:
2 eggs mixed with water 1sdm, shake.

Selasa, 17 Agustus 2010

Resep Kue | Lumpia Pisang

Tired of back and forth to make fried bananas so I tried this banana spring rolls with the content. Gee, is not only easy, while breaking all be eating snatch. Yum .. yum .. Kriuk sweet!

Material:
10 sheets of spring roll skins ready to use
5 jackfruit or plantain fruit goods, peeled, halved, split
5 tbsp meisjes / brown rice
cooking oil
Sauce:
200 g brown sugar, mashed
2 tablespoons granulated sugar
150 ml water

Method:

* The contents of each sheet of spring roll skin with ½ banana slices halved.
* Give a little meisjes then roll neatly.
* Glue the ends with a solution of the flour until the meeting.
* Fry in hot oil until golden brown and a lot. Drain.
* Sauce: Cook brown sugar, granulated sugar and water until boiling and thickened. Lift.
* I stole the surface of the spring rolls with red sugar solution.
* If you like, can be replaced with melted chocolate or caramel.
* Serve warm.

For 10 pieces

Jumat, 30 Juli 2010

Resep Kue | Klappertaart Singkong Keju

Actually had long wanted to make this klapper tarts. Since there is an incomplete material, especially a young coconut. New deh made this afternoon, when Razaan asleep. Why make it easy, try yuk!

This cake was first known as Nur El Razaan pregnant. IBHS purchased at a hospital cafeteria in one of the BSD. It seems sold classical klapper tarts, good really.

After more than a year finally Nur El making this cake. Nur El select the material for cassava cassava easy to get everywhere, especially in Indonesia. And Nur El klapper tarts have never read a recipe that uses ingredients cassava. Pake Pingin was young coconut water, too, but for fear Razaan wake like this is made live-cemplung bland. Be the recipe imitation of El Nur.

This klapper tarts nice to be enjoyed. without given any actual cheese was delicious. This most delicious cake eaten after introduction into the refrigerator.

Material:
1. 500 gr of peeled cassava after
2. Young coconut (which used the meat, scraped or grated) 350 gr.
3. 600 ml of liquid milk.
4. 4 egg yolk granules, shake loose.
5. Granulated sugar 100 gr.
6. Margarine 80 gr.
7. Vanilla powder 1 / 3 tsp.
8. Edam cheese flavor of processed cheese (grated) 200 gr.

For steaming cassava: the water sufficiently.

Smear of two pyrex pan size 20.5 X18, 2x5, 0 cm (aluminum foil container supply small size again in short supply): margarine.

Method:
1. Steamed cassava until cooked and tender, then puree. Set aside.
2. Mix milk, sugar, margarine, and mashed cassava. Cook until done.
3. Enter the young coconut meat, vanilla powder, and egg yolks. While continuously stirring to evenly. Cook until boiling.
4 Pour into pyrex baking dish that has been spread with margarine. Flatten and sprinkle with grated cheese. Put the pyrex container that had been given into the water (so the bottom klapper tarts not crusty).
5. Bake with oven (oven is heated first approximately 15 minutes at 150 degrees celsius) for about 30 minutes at 150 degrees celsius. Remove, leave to cool or heat the steam is lost.
6. Enter into the refrigerator. Once chilled ready to eat.

Rabu, 28 Juli 2010

Resep Kue | Bolkus Zebra Batik

Confused utilize the remaining egg white? Try the following recipe, the result of prescription Bolkus modific Mocca Chocolate egg whites of his Bu Fatmah Bahalwan.

Material:
500 ml egg whites
200 gr sugar
1 tbsp emulsifier (I use SP)
1 teaspoon salt
1 tsp BP
200 gr flour
25 gr cornstarch
100 ml thick coconut milk
75 gr butter / margarine, melted
2 tablespoons SKM
Mocca pasta to taste

Method:

* Beat the egg whites, sugar, emulsifiers, salt, BP until thick & fluffy. Enter the flour and coconut milk powder, mix well.
* Pour the coconut milk, essence (not wear), butter and condensed liquid, mix well.
* For the dough into two parts: one who gave the pasta Mocca, let the other one white.
* Pour a small portion of white batter into greased 20 cm diameter tulband (basting with butter, thick), round baking pan, then turn the dough Mocca: middle batter is poured in white, then pour the white mixture, then batter Mocca, then overwritten again above dg white dough white .. .. .. Mocca continues alternately until the dough runs out, the last at the top to make the effect of "batik" wear his toothpick into the center of who outlined , the explanation .. .. Hopefully it's understandable .. , p)
* Then steam for wait 20 minutes, until cooked (do not forget to seal the lid on the pan clean cloth so that water vapor does not fall into the dough)

Senin, 19 Juli 2010

Resep Kue Chiffon Mocca Cake

Chiffon cake with a soft spongy texture and moist, especially the towering shapes make anyone want to enjoy it, might as friends for coffee or afternoon tea and morning.

Chiffon Cake Mocca this time that I make, by messing work on recipes that I get the right combination of recipes with steady results. Here is her recipe.

Mocca Chiffon Cake
by Ema Yudhisthira

Material:
1 tablespoon instant coffee
70 ml milk
50 g plain dark cooking chocolate
4 pcs egg yolks
40 ml vegetable oil
1 tablespoon granulated sugar
90 grams of wheat flour
½ teaspoon baking powder

Egg white batter:
5 pcs egg white
1 tsp lemon juice
80 gr sugar
60 ounces chocolate chips

Method:

* Heat the milk over the stove, then put instant coffee, dark chocolate, and stir well until all the oil mixed and dissolved, then remove from heat.
* Beat the egg yolks and sugar and mix until the milk had been mixed
* Stir in the flour mix aside
* Beat the egg whites, put the lemon juice and sugar, until thickened
* Sedikit2 enter the egg yolk mixture and stir the egg whites in a way stir until well blended back
* Combine chocolate chips, stir briefly.
* Enter in print chiffon 7 inch diameter (bottom diameter), without any prints smeared
* Bake on medium heat about 45 minutes or until cooked.
* Remove the cake pan immediately reverse it (for who chiffon pan-legged), if not in place over the bottle to cool closed
* With help run a knife around the pan edge and bottom, to remove the cake
* Just before serving, its surface flush with white and dark chocolate serve immediately.

KUMPULAN RESEP MAKANAN