tag:blogger.com,1999:blog-22390930815300982242024-03-14T20:09:08.350+07:00DAPUR BUJANG MUNGILBunda 2 bujang mungil, Azka dan Luthfi. Senangnya baking dan mencoba jadi bakulan kue. Cita-cita jadi chef wkwkwk..... Yang ini mah ngarang..... Happy baking!!Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.comBlogger95125tag:blogger.com,1999:blog-2239093081530098224.post-29194231403492560142019-08-07T10:35:00.000+07:002019-08-07T10:35:23.013+07:00Dadar Jiwo<span style="font-family: Courier New, Courier, monospace;">Assalamualaikum...</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Sudah lama nggak posting disini.</span><br />
<span style="font-family: Courier New, Courier, monospace;">Simpan disini dulu fotonya. Orderan dadar jiwo minggu lalu.</span><br />
<span style="font-family: Courier New, Courier, monospace;">Have a good day everyone 😍</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><br /></span>Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.com0tag:blogger.com,1999:blog-2239093081530098224.post-76858346375685063452015-02-01T00:20:00.000+07:002015-02-01T00:23:52.816+07:00KBB # 44 : Pisang Molen<span style="font-family: Verdana, sans-serif;"><br /></span>
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<span style="font-family: Verdana, sans-serif;">Tantangan KBB kali ini adalah pisang molen, salah satu pastry yang identik sebagai oleh-oleh khas Bandung.</span><br />
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<span style="font-family: Verdana, sans-serif;">Sudah lama ga bikin pisang molen ini, jadi ga terlalu ingat caranya. Modal bikin tantangan ini hanya surtjin doang hehee.... Bismillah.....</span><br />
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<span style="font-family: Verdana, sans-serif;">Secara bikinnya SKS (kebiasaaaann...), maka tidak ada waktu lagi buat bikin ulang. Pisang molennya baru keluar oven langsung di foto. </span><br />
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<span style="font-family: Verdana, sans-serif;">Rasa pisang molennya enak, apalagi pakai pisang raja yang sudah matang, rasanya manis banget. Layernya jadi euy... Walaupun di foto tidak terlalu nampak layernya secara take photonya juga buru-buru. </span><br />
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<span style="font-family: Verdana, sans-serif;">Terlampir resepnya yaa...</span></div>
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<span style="font-family: Verdana, sans-serif;">KBB#44 Pisang Molen (khas Indonesia)</span></div>
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<span style="font-family: Verdana, sans-serif;">By Ariesta Mikdar Gunawan</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Bahan kulit A</b></span></div>
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<span style="font-family: Verdana, sans-serif;">100gr tepung trigu all purpose</span></div>
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<span style="font-family: Verdana, sans-serif;">1sdm minyak goreng</span></div>
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<span style="font-family: Verdana, sans-serif;">80gr margarin</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Bahan kulit B</b></span></div>
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<span style="font-family: Verdana, sans-serif;">300gr tepung trigu all purpose</span></div>
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<span style="font-family: Verdana, sans-serif;">50gr gula halus/gula kastor</span></div>
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<span style="font-family: Verdana, sans-serif;">100gr margarin</span></div>
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<span style="font-family: Verdana, sans-serif;">100ml air dingin dari kulkas</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4sdt garam halus</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4sdt vanili bubuk</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Bahan isian</b></span></div>
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<span style="font-family: Verdana, sans-serif;">10buah pisang raja/pisang tanduk yang manis, kukus dan potong melintang 4cm kemudian belah menjadi 2</span></div>
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<span style="font-family: Verdana, sans-serif;">100gr keju cheddar potong memanjang menjadi seukuran pisang sebanyak 20buah</span></div>
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<span style="font-family: Verdana, sans-serif;">50gr coklat beras/messes<br /><b><br /></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Bahan olesan :</b></span></div>
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<span style="font-family: Verdana, sans-serif;">1butir kuning telur</span></div>
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<span style="font-family: Verdana, sans-serif;">1sdm mentega cair</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Cara membuat :</b></span></div>
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<span style="font-family: Verdana, sans-serif;">1. Buat adonan kulit A, yaitu campur smua bahan dan aduk dengan spatula/sendok kayu sampai merata kemudian bagi menjadi 20, bulatkan</span></div>
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<span style="font-family: Verdana, sans-serif;">2. Buat adonan kulit B, sama campurkan smua bahan kemudian uleni sampai kalis dan bagi menjadi 20bagian, bulatkan</span></div>
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<span style="font-family: Verdana, sans-serif;">3. Ambil 1 adonan B, gilas agak tipis menjadi segiempat, letakkan 1adonan A diatasnya. Lipat seperti amplop sehingga A tertutup kemudian rapihkan menjadi bulat kembali. Lakukan untuk kesemua 20adonan</span></div>
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<span style="font-family: Verdana, sans-serif;">4. Ambil 1 adonan (gabungan A dan B tersebut) dan tipiskan lagi menjadi persegi panjang, gulung/lipat ke dalam dari sisi yang pendek, gilas tipis lagi, dan ulang hingga 3 kali proses. Kerjakan smua adonan dan akhiri dengan bentuk gulungan/lipatan. Biarkan beristirahat kurang lebih 30menit</span></div>
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<span style="font-family: Verdana, sans-serif;">5. Sementara itu panaskan oven pada suhu 180C dan siapkan loyang, poles dengan margarin, beri kertas dan poles lagi</span></div>
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<span style="font-family: Verdana, sans-serif;">6. Ambil 1 gulungan adonan yang telah diistirahatkan, buka gulungan/lipatannya, gilas tipis menjadi segiempat samasisi. Letakkan sepotong pisang, messes, keju dan tutup dengan pisang lagi. Lipat seperti amplop atau martabak telur mini. Kerjakan sampai habis adonan, kemudian oles permukaannya dengan kuning telur</span></div>
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<span style="font-family: Verdana, sans-serif;">7. Panggang selama kurang lebih 60menit, sesaat setelah matang, poles pisang molen dengan mentega cair tipis-tipis</span></div>
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<span style="font-family: Verdana, sans-serif;">Happy baking!</span></div>
Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.com0tag:blogger.com,1999:blog-2239093081530098224.post-7982733436282160412015-01-28T15:49:00.001+07:002015-01-28T15:52:13.964+07:00LBT # 37 : Choco Chiz Cake<span style="color: red; font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>HAPPY 4TH ANNIVERSARY LBT</b></span><br />
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<span style="font-family: Verdana, sans-serif;">Tema pr bulan ini adalah Anniversary LBT yang ke-4.</span><br />
<span style="font-family: Verdana, sans-serif;">Awal ikutan di LBT ini pas pr ultah LBT yang ke-1. Banyak pelajaran yang didapat, teman-teman baru, dan yang pasti LBT adalah tempat aktualisasi diriku semenjak berhenti bekerja hehee... Mari berkarya dirumah yuukk...</span><br />
<span style="font-family: Verdana, sans-serif;">Sukses selalu buat LBT, mmuuaacchh.....</span><br />
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<span style="font-family: Verdana, sans-serif;">Kembali ke laptop... Ikut serta memeriahkan ultah LBT, akhirnya dibuatlah spongecake coklat dilapisi cream chiz frosting. Atasnya dikasih ganache yang diselang-seling dengan cream chiz frosting juga.</span><br />
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<span style="font-family: Verdana, sans-serif;">Spongenya bisa pakai resep yang mana saja yaa... Silahkan pakai resep favorit masing-masing. Kalo aku pakai resep Rainbow Roll Cakenya mbak Nien Ing, disesuaikan dengan kebutuhanku yang ingin cake coklat. Resep sbb :</span><br />
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<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: large;">Choco Chiz Cake</span></b> </span><br />
<span style="font-family: Verdana, sans-serif;">(source : Rainbow Roll Cakenya Nien Ing, modified by Sari Suwesmin)</span><br />
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<span style="font-family: Verdana, sans-serif;">Bahan :</span><br />
<span style="font-family: Verdana, sans-serif;">6 telur ayam</span><br />
<span style="font-family: Verdana, sans-serif;">100 gr gula pasir ---> <span style="color: red;">me : 125 gr</span></span><br />
<span style="font-family: Verdana, sans-serif;">75 gr terigu pro. sedang</span><br />
<span style="font-family: Verdana, sans-serif;">Emulsifier secukupnya</span><br />
<span style="font-family: Verdana, sans-serif;">15 gr maizena</span><br />
<span style="font-family: Verdana, sans-serif;">10 gr susu bubuk ---> <span style="color: red;">me : 10 gr coklat bubuk</span></span><br />
<span style="font-family: Verdana, sans-serif;">125 mentega, lelehkan</span><br />
<span style="font-family: Verdana, sans-serif;">1 sdt pure vanilla ---> <span style="color: red;">me : ga pakai</span></span><br />
<span style="font-family: Verdana, sans-serif;">20 ml susu cair ---> <span style="color: red;">me : ga pakai</span></span><br />
<span style="font-family: Verdana, sans-serif;">Pasta rainbow ---> <span style="color: red;">me : ga pakai</span></span><br />
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<span style="font-family: Verdana, sans-serif;">Metode kocok : all in 1 method</span><br />
<span style="font-family: Verdana, sans-serif;">Loyang : 30x30x3cm</span><br />
<span style="font-family: Verdana, sans-serif;">Suhu 200C selama 15 - 20 menit.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKE_ickLaH6XQZOVsaPV5IEaFObQC9JvMFy3UyAbVygqAdHfNItgKNd11sdS8_hjunXfijebqsawbc3G8-z-eIYDlCn1TkszFwJjLjJ_t9XDuj-wxpGcLB_7Bil4NVR76Jki76bV01Mak/s1600/lbt%2337+chocochiz+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKE_ickLaH6XQZOVsaPV5IEaFObQC9JvMFy3UyAbVygqAdHfNItgKNd11sdS8_hjunXfijebqsawbc3G8-z-eIYDlCn1TkszFwJjLjJ_t9XDuj-wxpGcLB_7Bil4NVR76Jki76bV01Mak/s1600/lbt%2337+chocochiz+cake.jpg" height="320" width="240" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Cake dipotong 4 sama rata, setiap lembar cake oleskan dengan cream chiz frosting, tutup dengan lembaran cake yang lainnya, oles kembali frostingnya. Lakukan hingga cake habis.</span><br />
<span style="font-family: Verdana, sans-serif;">Siapkan ganache dan cream chiz frosting didalam piping bag, hias sesuai selera.</span><br />
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<span style="font-family: Verdana, sans-serif;">Untuk ganachenya , aku pakai ganache yang sudah jadi aja, bisa dibeli di toko bahan kue yaa...</span><br />
<span style="font-family: Verdana, sans-serif;">Sedangkan cream chiz frostingnya, aku bikin dari :</span><br />
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<span style="font-family: Verdana, sans-serif;">100 gr cream cheese</span><br />
<span style="font-family: Verdana, sans-serif;">100 gr whipp bubuk merk Haan</span><br />
<span style="font-family: Verdana, sans-serif;">200 ml air es</span><br />
<span style="font-family: Verdana, sans-serif;">2 sdm gula bubuk atau sesuai selera</span><br />
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<span style="font-family: Verdana, sans-serif;">Biarkan cream cheese disuhu ruang.</span><br />
<span style="font-family: Verdana, sans-serif;">Campur whip bubuk dengan gula bubuk, aduk rata.</span><br />
<span style="font-family: Verdana, sans-serif;">Tambahkan air es, kocok hingga mengembang.</span><br />
<span style="font-family: Verdana, sans-serif;">Masukkan cream cheese, kocok hingga rata dan kaku.</span><br />
<span style="font-family: Verdana, sans-serif;">Cream cheese frosting siap digunakan.</span><br />
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<span style="font-family: Verdana, sans-serif;">Happy baking!</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.com0tag:blogger.com,1999:blog-2239093081530098224.post-32661473665141215322015-01-28T14:57:00.001+07:002015-01-28T14:57:34.738+07:00LBT # 36 : Bread Butter Pudding<br />
<span style="font-family: Verdana, sans-serif;">Postingan yang terlambat, seharusnya dipost bulan lalu hehee...</span><br />
<span style="font-family: Verdana, sans-serif;">Tema pr bulan lalu adalah puding panggang. Kebetulan ada stock roti tawar di kulkas, jadi aku bikin bread butter pudding aja.</span><br />
<span style="font-family: Verdana, sans-serif;">Bikinnya gampang banget kok.</span><br />
<span style="font-family: Verdana, sans-serif;">Siapkan beberapa lembar roti tawar, oles bolak balik rotinya dengan mentega. Sisihkan. Campur susu cair (1 botol kecil) dengan 3 butir telur dan gula pasir 150 gr (manisnya disesuaikan dengan selera), aduk rata.</span><br />
<span style="font-family: Verdana, sans-serif;">Siapkan alfoil cup, susun roti tawar yang sudah dioles mentega (susunnya sesuai selera ajah), siram dengan campuran susu tadi, biarkan sekitar 5 menit hingga susu meresap ke dalam roti. Panggang hingga matang. Bisa dikasih topping kismis, almond slice, keju parut dll.</span><br />
<span style="font-family: Verdana, sans-serif;">Gampangkaann.... Cobain yuukk!</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.com0tag:blogger.com,1999:blog-2239093081530098224.post-33957810997008359712015-01-14T22:53:00.000+07:002015-01-14T22:53:49.485+07:00B/W Picture Challenge<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Sehari setelah di wisuda dari food challenge (hallaahh...), kecolek lagi sama teman buat ikutan black and white picture challenge.</span><br />
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<span style="font-family: Verdana, sans-serif;">Challengenya mesti setor foto hitam putih, ROTGnya sama dengan food challenge. Merasa ga bisa bikin foto b/w n ga paham juga, akhirnya foto diambil dari file yang ada aja. Edit pakai Photoscape, jadilah foto hitam putihnya hihiii....</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.com0tag:blogger.com,1999:blog-2239093081530098224.post-27631783334009582062015-01-14T18:26:00.000+07:002015-01-15T22:07:27.985+07:00Food Challenge<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Ceritanya gie rame di FB challenge foto makanan. Jadi siapapun yang dicolek teman yang ikutan food challenge, harus setor foto makanan selama 5 hari berturut-turut dan juga mesti tag 1 orang teman untuk diajak challenge juga.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Soo... Kecoleklah daku hihii...</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Foto makanan boleh kue/masakan bikin sendiri, boleh beli jadi, boleh dikasih tetangga, dll hehee...</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Kebetulan gie belajar jepret2, jadi moment food challenge ini dimanfaatkan buat memfoto kue seindah mungkin. Masih amatiran, beberapa foto kayaknya ada yang kurang apaaa gitu... Namanya juga masih belajar yaa, mohon dimaklumi hehee....</span></div>
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Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.com0tag:blogger.com,1999:blog-2239093081530098224.post-78132840733945950392014-12-01T02:35:00.001+07:002014-12-01T02:38:19.691+07:00KBB#43 Mexican Buns aka Rotiboy<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Duluuu sekali pernah bikin rotiboy. Sudah....., sekali bikin itu aja dan ga pernah bikin lagi. Penasaran aja yang bagaimana sih rotiboy itu. Hingga akhirnya KBB pun memberikan tantangan membuat rotiboy. Jadi ini yang kedua kalinya aku bikin rotiboy hehee.....</span><br />
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Bikinnya sudah melewati batas waktu yang sudah ditentukan. Maaf ya Bu Host..... Semoga masih diperkenankan ikut partisipasi tantangan kali ini, puuhliiisss.....</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Mexican Buns</b> aka <b>Rotiboy</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">sumber : adaptasi dari The Fresh Loaf dan Wendy Kor Baking Recipes<br /><b><br /></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Adonan 1 - tangzhong/water roux</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">20 gr tepung protein tinggi</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">100 gr susu segar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">* Aduk rata, kemudian masak diatas api kecil sampai terbentuk garis2 mengikut adukan sendok, suhunya kurang lebih 65derajat celcius.. dan ingat jangan sampai mendidih ya.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">*Sisihkan, tutup dengan cling wrap hingga tersentuh permukaannya supaya tidak mengering membentuk kerak<br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Adonan 2: Buns</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">380 gr tepung protein tinggi</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200 gr susu segar, suhu agak hangat</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">40 gr gula pasir</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">50 gr telur, kocok lepas</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 gr instant yis</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6 gr garam halus</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">40 gr unsalted butter</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">keseluruhan adonan tangzhong</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Cara membuat :</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1. Campurkan kesemua bahan kering kemudian tuang adonan tangzhong kedalamnya, aduk dengan mixer sampai tercampur rata</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Masukkan butter dan teruskan mengaduk, sehingga adonan menjadi kalis</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3. Dapat juga diteruskan dengan menguleni manual, sampai adonan kalis elastis. Adonan buns yang kalis elastis ini akan menentukan kualitas hasil rotinya.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4. Bulatkan dan simpan dalam bowl yang sudah dioles sedikit butter/olive oil, tutup dengan lap lembab bersih dan biarkan rehat kurang lebih 40-60menit atau sampai double size</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5. Kempiskan adonan, kemudian timbang masing-masing 55gram dan biarkan 10menit</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6. Giling dengan bantuan rolling pin, kemudian beri filling, kunci dan bulatkan kembali. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7. Letakkan di atas loyang dan biarkan berehat lagi selama 40menit </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">8. Sementara preheat oven pada suhu 190C, semprotkan topping ke atas bun membentuk lingkaran obat nyamuk, dan panggang pada suhu selama 15-20menit</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Filling:</b></span></div>
<div style="line-height: 14.65pt; margin-bottom: 0.0001pt;">
<span style="font-family: Trebuchet MS, sans-serif;">200 gr butter beku, potong kotak dengan ukuran 2x2x1cm, </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Topping:</b></span></div>
<div style="line-height: 14.65pt; margin-bottom: 0.0001pt;">
<span style="font-family: Trebuchet MS, sans-serif;">50 gr unsalted butter, lembutkan</span></div>
<div style="line-height: 14.65pt; margin-bottom: 0.0001pt;">
<span style="font-family: Trebuchet MS, sans-serif;">50 gr gula pasir</span></div>
<div style="line-height: 11.9pt; margin-bottom: 0.0001pt;">
<span style="font-family: Trebuchet MS, sans-serif;">50 gr telur, kocok lepas</span></div>
<div style="margin-bottom: 0.0001pt;">
<span style="font-family: Trebuchet MS, sans-serif;">70 gr all purpose flour</span></div>
<div style="line-height: 14.65pt; margin-bottom: 0.0001pt;">
<span style="font-family: Trebuchet MS, sans-serif;">Coffee / mocha essence secukupnya</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">**note: essence bisa diganti dengan membuat campuran 1sdt kopi instant+sedikit air</span></div>
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</div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Cara membuat topping :</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Kocok butter dan gula hingga creamy, kemudian masukkan telur dan teruskan mengocok. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Masukkan tepung terigu, dan tambahkan essence coffee/mocha lalu aduk merata, </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Masukkan kedalam piping bag</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Siap digunakan dan bisa disimpan di icebox hingga 2hari</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Rotinya lembut dan empuk banget. Jadi suka pakai metode tangzhong (water roux) ini. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Terima kasih Bu Host untuk tantangannya kali ini.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Happy baking!</span></div>
Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.com0tag:blogger.com,1999:blog-2239093081530098224.post-46183078634345150072014-11-23T23:47:00.001+07:002015-01-14T18:26:46.797+07:00Black Forest Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEize4GRas-nx7HVIoEtVkvn1hD8Q4qMvQA0CIz0qIlBQOCyUKdcFF5GdhO_E6sHBJ82f5yb0g3_oGBCj9k3PTbZiSk8CjsssE6U1zDFcvWaQDxZDryYBurMtEbYr-w3hkLYoPIZp2TkZo4/s1600/BF.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEize4GRas-nx7HVIoEtVkvn1hD8Q4qMvQA0CIz0qIlBQOCyUKdcFF5GdhO_E6sHBJ82f5yb0g3_oGBCj9k3PTbZiSk8CjsssE6U1zDFcvWaQDxZDryYBurMtEbYr-w3hkLYoPIZp2TkZo4/s1600/BF.jpg" height="320" width="300" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbE9dBhnxvn9lbli77Ky7HkhXsDZrETaC5WYTUyYbXcN4rc-AEoPvhypKdyGKyemsvK3KK_r-vVtJTmD7yX6W1P08cwuh0XEXb7aKdNoYT4lhc_bUK2QyiNoQVmyHSq5MYaVyjORXE64/s1600/BF1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbE9dBhnxvn9lbli77Ky7HkhXsDZrETaC5WYTUyYbXcN4rc-AEoPvhypKdyGKyemsvK3KK_r-vVtJTmD7yX6W1P08cwuh0XEXb7aKdNoYT4lhc_bUK2QyiNoQVmyHSq5MYaVyjORXE64/s1600/BF1.jpg" height="320" width="240" /></a></div>
<br />Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.com0tag:blogger.com,1999:blog-2239093081530098224.post-68964409104790222122014-11-18T14:16:00.000+07:002014-11-18T14:16:29.245+07:00LBT # 35 : Bika Ambon<span style="font-family: Trebuchet MS, sans-serif;">Tantangan LBT # 35 yaitu bika ambon...</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Belom pernah bikinnya, sering dengar kata teman2 bakulan kalo membuatnya sedikit ribet, sering gagal hehee... sudah bikin jiper duluan...</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Percobaan pertama, pakai resep yang beredar di group. Hasilnya kalo buat pemula seperti aku lumayanlah hehee... Kalau sabar dikiiit aja nungguin seratnya sampe ke permukaan kue, pasti cakep dah. Keliatan kan di foto kalau seratnya ga sampai ke atas :D</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-HBUOwEyHA6etU8T-_v0WKtIUAjYz_aSUNkDFAUfGQhhI1pxWMisBV25t7flxSM9z2dAr7X9xbhZ5ZDf4uVPxvuXii4W_TEgXepFdUeRBjIESxcjrdHBxc3WLelnegpZRGj48gRo4eA/s1600/bika+ambon+kuning.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-HBUOwEyHA6etU8T-_v0WKtIUAjYz_aSUNkDFAUfGQhhI1pxWMisBV25t7flxSM9z2dAr7X9xbhZ5ZDf4uVPxvuXii4W_TEgXepFdUeRBjIESxcjrdHBxc3WLelnegpZRGj48gRo4eA/s1600/bika+ambon+kuning.jpg" height="320" width="240" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Masih penasaran sama si bika ambon ini, maka dibuatlah percobaan kedua hehee... Kali ini pakai resepnya Ny. Liem (buku 100 Resep Kue & Cake Pilihan Ny. Liem).</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Alhamdulillah banget, yang kedua ini berhasil, seratnya sampai ke permukaan kue... Kudu sabar memang nungguin sampai ada buih2 di permukaan kue. Sengaja pintu otang tidak ditutup hingga kue matang. Aku bikin 1/2 resep ajah, terlampir resep dibawah yang full ya.....</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Og8L7eo-mKdwV22zTllR-97CtRvzRpavCqqFwRGcIn2QerOp9NhiTLQzK-A7tzkEYRnW-iNoW7DMNA2kCs8hwnRH7GVetsVgZ1U69lD-mTpnH1DYGaSivKBd6QrfKgwgUGe1mfkgZok/s1600/lbt%2335+bika+ambon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Og8L7eo-mKdwV22zTllR-97CtRvzRpavCqqFwRGcIn2QerOp9NhiTLQzK-A7tzkEYRnW-iNoW7DMNA2kCs8hwnRH7GVetsVgZ1U69lD-mTpnH1DYGaSivKBd6QrfKgwgUGe1mfkgZok/s1600/lbt%2335+bika+ambon.jpg" height="320" width="240" /></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Bika Ambon </span><span style="font-family: 'Trebuchet MS', sans-serif;">(resep Ny. Liem)</span></b><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">Bahan I :</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 sdm ragi instan</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">120 ml air</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">60 gr terigu protein rendah</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Bahan II :</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">225 ml (11 butir) kuning telur <span style="color: red;">-----> sebaiknya ditimbang</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">500 gr gula pasir</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 sdt vanili bubuk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 sdt garam halus</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Bahan III :</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">500 gr tepung sagu kualitas baik</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Bahan IV :</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 liter santan, masak dengan 2 lembar daun jeruk, 2 lembar daun pandan, 2 batang serai, dinginkan <span style="color: red;">-----> aku pakai serainya 1 aja</span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Bahan V :</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">pewarna kuning telur secukupnya <span style="color: red;">-----> kuganti pasta pandan secukupnya</span> </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Bahan VI :</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">50 gr almond cincang untuk taburan <span style="color: red;">-----> aku skip, ga punya sih</span></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">Cara membuat :</span><br />
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<ol>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Bahan I : campur semua bahan I, aduk rata. Diamkan selama 1 jam hingga mengembang. Sisihkan.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Kocok bahan II hingga mengembang dan kental. Masukkan bahan I, aduk rata <span style="color: red;">(aduk pakai spatula ya...)</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Masukkan bahan III sedikit demi sedikit sambil terus diaduk hingga menjadi adonan yang tidak berbutir.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Tuangkan bahan IV dan bahan V, aduk rata. Diamkan selama 3 - 4 jam <span style="color: red;">(adonan bisa ditutup pakai plastic wrap)</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Olesi cetakan dengan sedikit minyak hingga rata. Panaskan cetakan dalam panggangan yang telah dialasi pasir hingga panas.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Tuang adonan ke dalam cetakan hingga ada suara mendesis, tutup dengan tutupan yang berlubang. Panggang hingga berserat <span style="color: red;">-----> aku ga ada tutupan yang berlobang, jadi pintu oven tangkringku ku buka sedikit. Kalau aku pintunya dibuka hingga kue matang, saat akan mengeringkan permukaan kue, loyang dipindahkan ke rak atas, baru deh pintu otang ditutup.</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Masukkan ke dalam oven, panggang sebentar dengan menggunakan api atas hingga bagian atas kue berwarna kuning kecoklatan <span style="color: red;">(aku skip point 7 ini, karena aku langsung masuk oven). </span>Angkat dan keluarkan dari cetakan.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Sajikan.</span></li>
</ol>
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<span style="font-family: Trebuchet MS, sans-serif;">Resep aslinya menggunakan cetakan ovel yang kecil, sementara aku pakai loyang 20x20x6cm (1/2 resep).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5MrCG-c_XAoiox3EPeMSZASUItPc3BL2WU-mR_ZO0aSfHQxU2bwoNqb6PQuon3pxnqZ14NEfoVZpY23fZOggv5Ftbx2eS3oCR-Lu6MazRmu2y1egW4SEg4aUzlj6Cq9uZSUzVtQ6t3bI/s1600/bika+ambon+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5MrCG-c_XAoiox3EPeMSZASUItPc3BL2WU-mR_ZO0aSfHQxU2bwoNqb6PQuon3pxnqZ14NEfoVZpY23fZOggv5Ftbx2eS3oCR-Lu6MazRmu2y1egW4SEg4aUzlj6Cq9uZSUzVtQ6t3bI/s1600/bika+ambon+1.jpg" height="320" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDwfucnaISiEzwIrkzOhB61StofJQeriLxkF6R_g3ILRHw3RkiA99P5jBGqh9KdQe2BSatlCmG1ny0ERdWUOII8h3VEB0hDiUnRPLE290Wgcx7F3tMOZ2lmB6BDbAjqcacNvUyODba20/s1600/bika+ambon+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDwfucnaISiEzwIrkzOhB61StofJQeriLxkF6R_g3ILRHw3RkiA99P5jBGqh9KdQe2BSatlCmG1ny0ERdWUOII8h3VEB0hDiUnRPLE290Wgcx7F3tMOZ2lmB6BDbAjqcacNvUyODba20/s1600/bika+ambon+2.jpg" height="320" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9utSSQijhNxZndJTOI1ccF2ks5sKosG9AB4qLLIgdh5fDFW2bsHgHZg31Lz6yuNMuiePOTEPC7IHyCHPMGTokURSvVIui7yA1Zk9tAKvoshkKwzAUaLr-RkWl6e7f7RcQ4wptVNreqEI/s1600/bika+ambon+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9utSSQijhNxZndJTOI1ccF2ks5sKosG9AB4qLLIgdh5fDFW2bsHgHZg31Lz6yuNMuiePOTEPC7IHyCHPMGTokURSvVIui7yA1Zk9tAKvoshkKwzAUaLr-RkWl6e7f7RcQ4wptVNreqEI/s1600/bika+ambon+3.jpg" height="320" width="240" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">PR done!</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Happy baking yaa..... </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.com3tag:blogger.com,1999:blog-2239093081530098224.post-59536005340580129572014-10-22T14:42:00.001+07:002014-11-21T20:47:56.752+07:00Dadar Jiwo (NCC Culinary Weeks)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1lfNV6IAmY6Dv3uw9l4P0m4yQaaPS7oFAG3_8Z9dddfkl4T9-7oIxHtCYe27Avy58Gl7fRR49S9IqxgBOP1KLwgtesa7kGL-y5bS4S2qigFIQiDcXiDY08XKQqa9Ej3hKmDqSc6gqsLg/s1600/Dadar+Jiwo1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1lfNV6IAmY6Dv3uw9l4P0m4yQaaPS7oFAG3_8Z9dddfkl4T9-7oIxHtCYe27Avy58Gl7fRR49S9IqxgBOP1KLwgtesa7kGL-y5bS4S2qigFIQiDcXiDY08XKQqa9Ej3hKmDqSc6gqsLg/s1600/Dadar+Jiwo1.JPG" height="320" width="240" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Verry berry late post.....</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Bulan Juli lalu, saya ikutan event NCC Culinary Weeks temanya sajian Ramadhan dan lebaran. Soo, saat tau ada event tsb, akhirnya dibuatlah dadar jiwo ini sebagai sajian berbuka puasa. Ga bosan makannya secara dadar jiwo ini memang enak. Ada 2 versi isiannya, bihun dan kates yang ditumis dengan bumbu. Kali ini versi yang bihun yaa.....</span><br />
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<div style="background-color: white; color: #222222;">
<span style="color: #333333; font-family: Trebuchet MS, sans-serif;"><span style="line-height: 17.6800003051758px;">Dadar jiwo adalah kue khas Palembang. Terdiri dari kulit dadar yang isinya irisan kates/pepaya muda yang ditumis dengan udang ragout atau isian yang lain adalah bihun goreng. Untuk selengkapnya mari dilihat diresepnya yuuukk.....</span></span></div>
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<span style="color: #333333; line-height: 17.6800003051758px;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<span style="background-color: white; color: #333333; line-height: 17.6800003051758px;"><span style="font-family: Trebuchet MS, sans-serif;">Dadar Jiwo (Resep : Keluarga Sari Suwesmin)</span></span><br />
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<span style="color: #333333; line-height: 17.6800003051758px;"><span style="font-family: Trebuchet MS, sans-serif;">Bahan : </span></span></div>
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<span style="color: #333333; line-height: 17.6800003051758px;"><span style="font-family: Trebuchet MS, sans-serif;">Kulit dadar siap pakai </span></span></div>
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<span style="color: #333333; line-height: 17.6800003051758px;"><span style="font-family: Trebuchet MS, sans-serif;">Bihun yang sudah ditumis dengan sedikit minyak goreng, bawang putih cincang + garam (sesuai selera aja, tambahin chicken powder juga boleh kok) </span></span></div>
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<span style="color: #333333; line-height: 17.6800003051758px;"><span style="font-family: Trebuchet MS, sans-serif;">Santan glondo (santan kental + gula pasir sedikit, dimasak hingga kental, dinginkan) </span></span></div>
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<span style="color: #333333; line-height: 17.6800003051758px;"><span style="font-family: Trebuchet MS, sans-serif;">Daun seledri cincang </span></span></div>
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<span style="color: #333333; line-height: 17.6800003051758px;"><span style="font-family: Trebuchet MS, sans-serif;">Cabai merah yang diiris </span></span></div>
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<span style="color: #333333; line-height: 17.6800003051758px;"><span style="font-family: Trebuchet MS, sans-serif;">Bawang goreng </span></span></div>
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<span style="color: #333333; line-height: 17.6800003051758px;"><span style="font-family: Trebuchet MS, sans-serif;">Caranya : </span></span></div>
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<span style="color: #333333; line-height: 17.6800003051758px;"><span style="font-family: Trebuchet MS, sans-serif;">Ambil kulit dadar, isi dengan bihun tumis secukupnya kemudian gulung/lipat.</span></span></div>
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<span style="color: #333333; line-height: 17.6800003051758px;"><span style="font-family: Trebuchet MS, sans-serif;">Ambil 1 sdm santan kental, oleskan diatas dadar. </span></span></div>
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<span style="color: #333333; line-height: 17.6800003051758px;"><span style="font-family: Trebuchet MS, sans-serif;">Selanjutnya taburkan seledri cincang, cabai merah iris & bawang goreng. </span></span></div>
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<span style="color: #333333; line-height: 17.6800003051758px;"><span style="font-family: Trebuchet MS, sans-serif;">Taraaaa... Dadar jiwo siap disantap :))</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeDXZNQFHlonfyXLwOh1LCX_TVJkkZt1vE1f6EBs2kn0XqhBOuXPU1KgCoLpmP-vnnxSd_Sbd_zJ_gxHhzAXUpEQtg_LDlh8OOnJ6l_u2VCglKymtfpQUfveXTWT7s3vk1lgloof4olNw/s1600/ncccwrz2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeDXZNQFHlonfyXLwOh1LCX_TVJkkZt1vE1f6EBs2kn0XqhBOuXPU1KgCoLpmP-vnnxSd_Sbd_zJ_gxHhzAXUpEQtg_LDlh8OOnJ6l_u2VCglKymtfpQUfveXTWT7s3vk1lgloof4olNw/s1600/ncccwrz2.jpg" /></a></div>
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<span style="color: #333333; line-height: 17.6800003051758px;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<span style="color: #333333; line-height: 17.6800003051758px;"><span style="font-family: Trebuchet MS, sans-serif;">Logo lulusnya dapat!</span></span></div>
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Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.com0tag:blogger.com,1999:blog-2239093081530098224.post-70099428956062845092014-09-30T16:22:00.002+07:002014-11-21T20:53:05.199+07:00KBB#42 Genoise Cake<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Happy Birthday Klub Berani Baking yang ke-7 tahun.....</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Semoga dengan bertambahnya usia, KBB semakin lebih baik dan semakin lebih maju ke depan. Tetap menjadi wadah yang memberikan inspirasi dan kreatifitas untuk semua orang di bidang perbakingan yaa.... Aamiin aamiin allahumma aamiin.....</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Bertepatan dengan ultah KBB yang ke-7, tantangan kali ini adalah Genoise Cake. Saya tau Genoise Cake tapi belum pernah membuatnya secara kalo baca resepnya kok kayaknya rada ribet gituu...</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pas baca resep yang agak horor ini hihiii... ternyata cara pembuatan cakenya mirip2 dengan pembuatan mousse tiramisu yang pakai kuning telur. Okelah... memang waktu yang tepat untuk trial genoise cake.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Genoise, adalah jenis kue tradisional Italia yang namanya diambil dari sebuah kota di Italia, Genoa. Cake ini banyak dipakai dalam kuliner negara Perancis dan Italia. Genoise dan turunannya banyak ditemui dalam pastry dua negara tersebut. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Genoise adalah jenis sponge cake atau foam cake yang bersifat ringan, sedikit beremah dan agak kering. Dalam proses pembuatannya genoise tidak menggunakan pengembang seperti baking soda/baking powder dan juga mengandung sedikit fat. Komponen utamanya adalah telur, gula dan tepung, namun kadang ada yang menambahkan sedikit fat (butter /clarified butter sebagai flavor). </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pengembangan /volume cake mengandalkan dari kualitas kocokan telur dan gula. Ini yang membedakan genoise dengan sponge cake Amerika. Untuk mendapatkan volume cake yang tinggi, gula dan telur perlu dihangatkan, yaitu mengocok gula dan telur di atas panci yang berisi air panas (bain marie).</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Karena teksturnya yang bersifat agak kering, untuk mendapatkan genoise yang lebih lembab, biasanya direndam atau diperciki dengan simple syrup kemudian di tambahkan filling yang lebih kaya rasa, misal cream dan buah, ganache, mousse, butter dan cheese frosting dll.</span></div>
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<b><span style="font-family: courier new, monospace; font-size: medium;">Genoise Cake</span></b></div>
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sumber: Emma Isti</div>
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<b>I. Chocolate Genoise</b></div>
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Bahan :</div>
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3 putih telur</div>
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6 kuning telur</div>
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115 gr gula kastor</div>
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40 gr terigu</div>
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40 gr coklat bubuk</div>
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50 gr mentega leleh hangat</div>
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1 sdt vanilla ekstrak</div>
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<b>II. FILLING/FROSTING</b></div>
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<b>White chocolate cheese frosting</b></div>
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Bahan :</div>
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200 gr white chocolate</div>
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<span style="color: #222222;">200 gr cream cheese </span><span style="color: red;">---> diganti dengan whipped cream</span></div>
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250 gr mascarpone cheese</div>
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100 gr mentega tawar</div>
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100-125 gr icing sugar</div>
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1 sdt vanilla</div>
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75 gr coklat pekat parut bekukan sebentar*</div>
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<span style="color: #222222;">75 gr Strawberry potong kecil/slice* </span><span style="color: red;">---> adanya jeruk mandarin kaleng</span></div>
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<b>Caramel syrup</b></div>
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100-125 ml air hangat</div>
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100 gr gula pasir</div>
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<b>Perasa kopi*</b></div>
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4 sdt kopi instant</div>
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2 sdm air hangat</div>
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<b>III. GARNISH</b></div>
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Sabuk coklat/Lace chocolate wraps:</div>
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200 gr coklat pekat (dark chocolate)/white chocolate</div>
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Paper cone/plastic piping</div>
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100 gr Fresh strawberry</div>
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Chocolate curl/cigarette</div>
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<ol>
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Panaskan oven 180 C. siapkan loyang bulat ukuran 20 -22 cm, olesi minyak/mentega, alasi bagian bawahnya dgn kertas roti/anti lengket.</div>
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Campur terigu dan coklat bubuk ayak 2-3 kali, sisihkan</div>
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Lelehkan mentega hingga terlihat minyak bening agak sedikit kecoklatan dengan endapan dibawah, saring dan sisihkan.</div>
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Panaskan air hingga mendidih, kecilkan api dan jaga air tetap panas, gunakan panci yang sedkit lebih kecil dari wadah kocokan telur.</div>
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Putih dan kuning telur dipisah. masukan putih telur kocok hingga berbuih, tambahkan gula sedikit demi sedikit sampai gula habis dan larut, kocok dengan kecepatan tinggi hingga soft peak. Masukan kuning telur satu persatu, dan lanjutkan ke tahap 6-10</div>
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Pindahkan dari panci bain marie tadi, kemudian lanjutkan mengocok dengan kecepatan tinggi hingga putih dan kental (jika diangkat tidak mudah meluncur/sudah berjejak seperti pita), kemudian turunkan kecepatan kocok kembali kurang lebih 3 menit .</div>
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Masukan campuran terigu dan bubuk coklat bertahap 2-3 kali, aduk rata,</div>
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Ambil sedikit adonan ,campur dengan mentega yang sudah dilelehkan kemudian aduk rata dan campurkan kembali ke dalam adonan . Aduk dan pastikan hingga semua tercampur rata.</div>
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Tuang ke dalam loyang, bake selama 25-30 menit hingga permukaannya kecoklatan dan bagian kue pinggir mulai lepas.</div>
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Keluarkan dari oven, balikkan loyang dan dinginkan sebentar. Lepaskan kue dari loyang dengan bantuan pisau mengelilingi sisi loyang kemudian lepaskan juga kertas pada bagian bawah kue.</div>
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<b>FILLING</b></div>
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Lelehkan coklat putih, sisihkan</div>
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Kocok cream cheese dan mentega (dalam keadaan lunak/lembek)</div>
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Tambahkan coklat leleh, gula halus, keju mascarpone dan vanilla ,kocok terus hingga tercampur rata dan creamy.</div>
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<b>Caramel syrup:</b></div>
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Panaskan panci, kemudian masukan gula, biarkan gula larut kemudian aduk hingga semua larut dan berwarna kecoklatan. Angkat panci dari api, tuang air panas perlahan, hati2 saat menuangkan air. Kemudian aduk rata dan panaskan kembali hingga semua gula larut , tidak ada gula yang menggumpal, tambahkan vanilla.</div>
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<b>Sabuk Coklat/Lace Chocolate Wrap</b></div>
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Potong coklat kecil-kecil, tim dan aduk sesekali hingga semua coklat leleh.</div>
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Siapkan mika ring cake atau parchment paper, ukuran disesuaikan dengan keliling dan tinggi cake, lebihkan 2 cm untuk keliling cake dan 1cm untuk tingginya. Panjang sabuk kira-kira 65 cm untuk loyang 20 dan 72 cm untuk loyang 22. Tinggi sabuk disesuaikan dengan tinggi cake hasil masing-masing.</div>
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Siapkan pola lace, atau langsung gambar pada parchment paper, dibagian yang tidak licin.</div>
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Tuang coklat leleh dalam paper cone atau piping plastic, gunting sedikit ujungnya.</div>
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Bila menggunakan mika plastik, gunakan double tape untuk lekatkan pola pada plastik. Sedangkan untuk parchment paper, gunakan sisi yang licin atau yang tidak digambar.</div>
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Aplikasikan coklat sesuai pola. Agar hasilnya cantik, tebalkan karakter gambar yang akan ditonjolkan terlebih dahulu, kemudian rekatkan dengan garis lurus, lengkung sebagai penghubung. Seluruh garis dan bentuk gambar harus saling terkait, agar sabuk tidak mudah patah.</div>
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Saat setengah set, tempelkan sabuk coklat disekeliling cake. Pastikan semua tertempel pada dinding cake</div>
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<b>Assemble Cake</b></div>
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Potong genoise menjadi 2 lapisan. Timbang cheese frosting @ 250 gr untuk filling.</div>
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Masukan 1 lapisan genoise ke dalam cake ring (bisa juga spring form), perciki dengan karamel sirup, jika suka aroma kopi bisa tambahkan kopi yang sudah dilarutkan dengan air.</div>
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Tambahkan frosting tadi pada lapisan genoise ratakan dengan spatula atau spuit dengan piping bag. Taburi dengan coklat parut yang sudah dibekukan atau potongan strawberry (sesuai selera).</div>
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Tutup dengan lapisan genoise kembali, dinginkan 30 menit agar frosting lebih kokoh.</div>
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Lepaskan ring, tutup semua permukaan kue dengan sisa frosting. Ini juga bisa dilakukan bertahap, oleskan tipis seluruh cake. Dinginkan kembali kira-kira 10 menit, kemudian oleskan kembali hingga seluruh cake tertutup merata dengan frosting.</div>
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Tempelkan sabuk coklat yang sudah setengah ngeset, mengelilingi cakes sampai batas titik awal sabuk ditempelkan. Biarkan sisa kelebihan wrap terlepas, agar mudah melepaskan coklat nantinya.</div>
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Spuit keliling pinggir permukaan kue dengan sisa frosting. Taburi coklat serut/chocolate cigarette/curl atau sebagian buah strawberry yang dicelup dengan coklat</div>
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Dinginkan, kemudian lepaskan kertas/plastik sabuk coklat dengan hati-hati. Potong dengan pisau panas sisa sabuk coklat yang menempel menutupi kertas/plastik sabuk saat pertama di tempelkan. Jika kertas/plastic sudah terlepas, tutup bagian coklat yang terkelupas atau rusak dengan coklat cair.</div>
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<li style="margin-left: 15px;"><div align="JUSTIFY" style="margin-bottom: 0cm;">
Lepaskan cake dari ring/spring form bila menggunakan , chocolate genoise with cheese frosting siap dinikmati.</div>
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<u><b>Catatan</b></u> :</div>
<ol>
<li style="margin-left: 15px;"><div align="JUSTIFY" style="margin-bottom: 0cm;">
Gunakan tepung protein rendah, cookies & cake flour (di Indonesia kunci biru salah satunya)</div>
</li>
<li style="margin-left: 15px;"><div align="JUSTIFY" style="margin-bottom: 0cm;">
Gunakan coklat yang sudah diproses (Dutch processed cocoa), jika menggunakan natural cocoa powder, sebaiknya dilarutkan dengan air hangat dan dicampurkan dengan mentega leleh, baru kemudian di campur ke dalam adonan.</div>
</li>
<li style="margin-left: 15px;"><div align="JUSTIFY" style="margin-bottom: 0cm;">
Untuk menghindari penggumpalan, sebaiknya bubuk kakao dan tepung diayak beberapa kali.</div>
</li>
<li style="margin-left: 15px;"><div align="JUSTIFY" style="margin-bottom: 0cm;">
Dalam panci bain marie didihkan air kemudian kecilkan api dan jaga air tetap panas walau tidak harus mendidih lagi.</div>
</li>
<li style="margin-left: 15px;"><div align="JUSTIFY" style="margin-bottom: 0cm;">
Bila tidak ada gula kastor, bisa digantikan dengan gula pasir biasa.</div>
</li>
<li style="margin-left: 15px;"><div align="JUSTIFY" style="margin-bottom: 0cm;">
Untuk Frosting, cream cheese dan mentega sebaiknya dalam agak lunak.</div>
</li>
<li style="margin-left: 15px;"><div align="JUSTIFY" style="margin-bottom: 0cm;">
Jika mascarpone sulit didapat, bisa dipakai cream cheese seluruhnya.</div>
</li>
<li style="margin-left: 15px;"><div align="JUSTIFY" style="margin-bottom: 0cm;">
Gunakan Baloon Whisk /spatula /scraper yang besar agar lebih merata dan mempercepat proses pengadukan, sehingga adonan tidak banyak turun karena terlalu lama proses pengadukan.</div>
</li>
<li style="margin-left: 15px;"><div align="JUSTIFY" style="margin-bottom: 0cm;">
Cake ring / spring form cake saat pelapisan cake dengan frosting dipakai untuk memudahkan dan menghasilkan lapisan yang rapi saja, jika tidak ada bisa diabaikan.</div>
</li>
<li style="margin-left: 15px;"><div align="JUSTIFY" style="margin-bottom: 0cm;">
Untuk membuat sabuk coklat, diperlukan area yang luas, jika tempat tidak memungkinkan plastik mika/parchment paper bisa dibagi 2 sebelum di gambarkan pola lace dengan coklat.</div>
</li>
</ol>
</div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Soo.... ini dia Genoise Cake made by me ;-)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUVquEtp00bFkTBRRePmDMiEeZQUABiH2EmxP7nEbzNchBBcvssXr0W7SKmK2MQMZ5Z1od1dzZRt7_6lMlE14BLo3g-6vZ8jzVG5TQ8-SdJYPWjq-gHXDI6MoCtqObQiMU7sMmgFXLx7U/s1600/KBB42+genoise+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUVquEtp00bFkTBRRePmDMiEeZQUABiH2EmxP7nEbzNchBBcvssXr0W7SKmK2MQMZ5Z1od1dzZRt7_6lMlE14BLo3g-6vZ8jzVG5TQ8-SdJYPWjq-gHXDI6MoCtqObQiMU7sMmgFXLx7U/s1600/KBB42+genoise+cake.jpg" height="320" width="240" /></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Bikin sabuk coklatnya kurang tebal jadinya di beberapa bagian ada yang retak saat melepas plastik mikanya dari cake.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Walaupun beberapa bahan ada yang diganti karena bahannya sulit didapat, alhamdulillah kelar juga bikin tantangan kali ini. Harapan saya semoga lulus hehee....</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Terima kasih buat mbak Arfi Binsted atas tantangannya kali ini yaa....</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZRhtMtmEGrqU0iPpaObwwxtmnkvm12ad7oc98Y9D_ShPIe1YUEScgMTZj4i0lLSGrLa6y0VXGwjYbL0M32KsLawPTuKwG6BsupPy9Ynsp-1u4DOe_QnvRpiUafKvOGsRyV6rWFVnu2E/s1600/Logo+Lulus+KBB-42-Genoise+Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZRhtMtmEGrqU0iPpaObwwxtmnkvm12ad7oc98Y9D_ShPIe1YUEScgMTZj4i0lLSGrLa6y0VXGwjYbL0M32KsLawPTuKwG6BsupPy9Ynsp-1u4DOe_QnvRpiUafKvOGsRyV6rWFVnu2E/s1600/Logo+Lulus+KBB-42-Genoise+Cake.JPG" /></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.com0tag:blogger.com,1999:blog-2239093081530098224.post-49721780954724396692014-05-31T20:32:00.001+07:002014-11-21T20:51:39.937+07:00KBB #40 : Shepherd's Pie<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6KsOB3yYqmK02TTy4Y2Wski49pCHNbJHMtOrWjs0Gt8MUMr3ipU02eAH7sTJjEe3r54tYQDw23jIW3EJh7i-lVf13BqxpRjOZK33CyZMhea0pd-dHqAztYbkm149532p2tP4pOgNA1SY/s1600/Shepherd's+Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6KsOB3yYqmK02TTy4Y2Wski49pCHNbJHMtOrWjs0Gt8MUMr3ipU02eAH7sTJjEe3r54tYQDw23jIW3EJh7i-lVf13BqxpRjOZK33CyZMhea0pd-dHqAztYbkm149532p2tP4pOgNA1SY/s1600/Shepherd's+Pie.jpg" height="320" width="240" /></a></div>
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<br />
<span style="font-family: Trebuchet MS, sans-serif;">Kembali tantangan KBB yang ke-40. Kali ini temanya Shepherd's Pie. Pas dibaca deskripsinya mirip banget sama pastel tutup. Terlampir resepnya :</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<blockquote style="background-color: white;" type="cite">
<div>
<b><span style="font-family: Trebuchet MS, sans-serif;">Shepherd's Pie</span></b></div>
<div>
</div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Sumber:</span></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">The Cooking Book - DK</span></i></div>
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</div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Bahan:</span></b></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">750 gr daging domba, cincang/potong kecil ---> me : daging cincang</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">2 sdm minyak</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 bh bawang bombay besar, potong</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 siung bawang putih, geprek</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">2 bh wortel, potong dadu</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">90 ml dry red wine ---> skip</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">2 sdm tepung terigu</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">250 ml kaldu domba ---> me : kaldu daging</span></div>
</blockquote>
<blockquote style="background-color: white;" type="cite">
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 sdm Worcestershire sauce</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">2 sdm flat-leaf parsley, potong</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 sdm rosemary, potong ---> skip</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">garam</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">black pepper, freshly ground</span></div>
<div>
</div>
<div>
<b><span style="font-family: Trebuchet MS, sans-serif;">Bahan mashed potato & leek:</span></b></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">900 gr floury potato, mis: King Edward, kupas</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">2 bh leek ukuran besar, belah dua, iris</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">60 gr butter</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">150 mL susu, hangatkan</span></div>
<div>
</div>
<div>
</div>
<div>
<b><span style="font-family: Trebuchet MS, sans-serif;">Cara:</span></b></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1. Membuat mashed potato & leek:</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Potong kentang, masukkan ke panci. Isi air hingga terendam, didihkan. Didihkan selama 12 menit, masukkan leek, masak kembali selama 5 menit atau hingga kentang matang, tiriskan.</span></div>
<div>
</div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">2. Hancurkan/lembutkan kentang dan leek. Masak kembali dengan api kecil. Masukkan butter dan susu, beri garam dan black pepper. Panaskan oven hingga 200<sup>o</sup>C.</span></div>
<div>
</div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">3. Membuat filling:</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Jika menggunakan daging cincang, tumis dengan api sedang-panas selama 5 menit hingga agak kecoklatan. Buang lemak yang meleleh, sisihkan daging.</span></div>
<div>
</div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">4. Menggunakan wajan yang sama, panaskan minyak, tumis bawang bombay dan bawang putih selama 3-5 menit atau hingga lunak, kemudian tambahkan wortel. Masukkan daging yang ditumis atau daging potong. Aduk rata.</span></div>
<div>
</div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">5. <strike>Tambahkan wine, naikkan panas dan masak selama 2-3 menit. Masukkan tepung jika wine sudah menguap.</strike> Masukkan kaldu, Worcestershire sauce, parsley,<strike> rosemary</strike>, garam, black pepper. Masak hingga mendidih, kecilkan api dan masak selama 5 menit.</span></div>
<div>
</div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">6. Pindahkan filling ke pinggan tahan panas (ovenproof dish) dan tutupi dengan mashed potato. Letakkan pinggan di loyang, panggang selama 30 menit.</span></div>
</blockquote>
<div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Rasanya enak banget.... habis difoto langsung disantap. Cara bikinnya juga sangat mudah loh.....</span></div>
</div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Wanna try???</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tengkyu to bu host untuk tantangan kali ini. Mmuaachh..... :-)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.com0tag:blogger.com,1999:blog-2239093081530098224.post-48715199345618483162014-05-17T01:03:00.000+07:002014-05-17T01:03:32.058+07:00Birthday Cakes<br />
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<br />Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.com0tag:blogger.com,1999:blog-2239093081530098224.post-32295477229913083942014-05-17T00:58:00.001+07:002014-05-17T01:00:49.058+07:00Roll Cake<div class="separator" style="clear: both; text-align: center;">
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<br />Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.com0tag:blogger.com,1999:blog-2239093081530098224.post-84008703307109144922014-05-17T00:55:00.001+07:002014-05-17T00:55:49.322+07:00Rosette Cake, Wedding Cake & The Cars Bday Cake<br />
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<br />Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.com0tag:blogger.com,1999:blog-2239093081530098224.post-57095051718373763342014-05-17T00:52:00.002+07:002014-05-17T00:52:40.831+07:00LBT # 31 : Bakpia<br />
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<br />Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.com0tag:blogger.com,1999:blog-2239093081530098224.post-16365590581072440692014-05-17T00:48:00.001+07:002014-05-17T00:48:16.188+07:00Bolu Gulung & Sus Maker<br />
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<br />Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.com0tag:blogger.com,1999:blog-2239093081530098224.post-85049483638206496902014-05-17T00:42:00.000+07:002014-05-17T00:42:03.171+07:00Edible Cake dll<br />
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<br />Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.com0tag:blogger.com,1999:blog-2239093081530098224.post-42549787777837310542014-05-17T00:35:00.001+07:002014-05-17T00:35:52.419+07:00Rainbow Pudding<br />
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Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.com0tag:blogger.com,1999:blog-2239093081530098224.post-55554145028273232772014-05-17T00:33:00.000+07:002014-05-17T00:33:09.383+07:00Bento Hello Kitty and Friends :D<br />
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<br />Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.com0tag:blogger.com,1999:blog-2239093081530098224.post-82613676807562353172014-05-17T00:27:00.001+07:002014-11-21T20:50:38.899+07:00KBB # 39 : Lapis Legit Prunes<br />
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<b><span style="font-size: 18pt;">KBB # 39 Made in Indonesia</span></b></div>
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<b><span style="font-size: 14pt;">Lapis Legit Prune</span></b></div>
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Sumber: Binder Primarasa</div>
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<b>Bahan:</b></div>
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margarin/mentega untuk olesan</div>
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200 gr mentega</div>
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200 gr margarin</div>
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2 sdm susu kental manis</div>
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27 kuning telur</div>
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2 putih telur</div>
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200 gr gula kastor</div>
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20 gr emulsifier (TBM), optional</div>
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½ sdt vanili bubuk</div>
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60 gr tepung terigu, ayak dengan</div>
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25 gr maizena</div>
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<b>Taburan:</b></div>
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200 gr manisan buah prune, buang bijinya, belah dua.</div>
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<b>Cara:</b></div>
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1. Olesi dasar loyang ukuran 18x18x5 cm dengan margarin, alasi kertas roti, olesi margarin.</div>
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2. Kocok mentega, margarin, susu kental manis dengan mixer hingga putih dan lembut (± 15 menit).</div>
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3. Dalam mangkuk lain, kocok kuning dan putih telur, gula, emulsifier, vanili hingga putih dan kental (± 20 menit).</div>
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4. Masukkan campuran mentega sedikit demi sedikit ke dalam telur kocok, aduk rata dengan mixer. Tambahkan tepung terigu sedikit demi sedikit, aduk dengan spatula hingga rata.</div>
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5<b>. Lapisan I</b>: Panaskan oven dengan api bawah sampai mencapai suhu 180<sup>o</sup>C. Tuang 1 sendok sayur (± 50 mL) adonan ke dalam loyang, ratakan dengan punggung sendok makan/spatula.</div>
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6. Masukkan ke dalam oven, taruh di rak paling bawah. Panggang kue sampai kecoklatan (± 3 menit), keluarkan dari oven, olesi permukaannya dengan margarin/mentega, tekan-tekan dengan alat pemadat supaya rata dan padat.</div>
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7. <b>Lapisan II</b>: Tetap menggunakan api bawah, tuang 2 sdm (± 25 mL) adonan, ratakan, panggang kembali sampai kecoklatan (± 3 menit), olesi margarin/mentega, tekan-tekan.</div>
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8. <b>Lapisan III dan seterusnya</b>: Ulangi step 7 sebanyak 4x.</div>
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Matikan api bawah, nyalakan api atas. Pakai api kecil saja. Teruskan melapis sampai sisa adonan habis. Setiap selesai memanggang tekan kue supaya rata dan padat, baru tuangi adonan.</div>
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Setiap selesai mengerjakan 3 lapisan, susun potongan prune di atasnya. Sisakan 4-5 potong prune untuk hiasan bagian atas kue.</div>
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Setelah adonan habis, matikan api atas, nyalakan kembali api bawah pada suhu 180<sup>o</sup>C. Pindahkan kue ke rak tengah, teruskan memanggang selama ± 15 menit, agar setiap lapisan kue masak. Keluarkan dari oven, dinginkan. Potong-potong sesuai selera.<br />
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Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.com0tag:blogger.com,1999:blog-2239093081530098224.post-5568533898394166222014-05-17T00:23:00.003+07:002014-05-17T00:23:58.707+07:00Tiramisu & Blue Heart Cake<div class="separator" style="clear: both; text-align: center;">
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<br />Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.com0tag:blogger.com,1999:blog-2239093081530098224.post-62736025561941592032014-05-17T00:22:00.001+07:002014-05-17T00:22:54.168+07:00Rainbow Pudding & Puding Telur Ceplok<br />
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<br />Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.com0tag:blogger.com,1999:blog-2239093081530098224.post-651071833564792442014-05-17T00:14:00.000+07:002014-05-17T00:14:23.596+07:00Bento<div class="separator" style="clear: both; text-align: center;">
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Album baru..... belajar bento :-)<br />
<br />Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.com0tag:blogger.com,1999:blog-2239093081530098224.post-71376422405341849152014-05-17T00:06:00.001+07:002014-05-17T00:10:18.186+07:00Lapis Sagu<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Lapis Sagu (sajian sedap.com)</span><br />
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<span style="background-color: white; color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Bahan :</span><br />
<span style="background-color: white; color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">500 gr tepung sagu</span><br />
<span style="background-color: white; color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">25 gr tepung beras</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br />1,5 sdt garam halus<br />800 ml santan de 1,5 butir kelapa<br />50 ml air daun suji (30 lembar daun suji, 1 lembar daun pandan, 1 tetes pewarna hijau muda)<br />4 tetes pewarna merah cabai<br /><br />Bahan sirup :<br />500 ml air<br />500 gr gula pasir<br />2 lembar daun pandan<br />10 lembar daun jeruk, buang tulang daunnya<br /><br />Cara membuat :<br />1. Campur tepung sagu, tepung beras dan garam. Masukkan santan sedikit@ sambil diaduk sampai larut. Sisihkan.<br />2. Rebus bahan sirup dengan api kecil sampai gula larut dan harum. Saring. Ukur 750 ml. Biarkan hangat.<br />3. Tuang sedikit2 ke campuran tepung sagu. Aduk rata dan saring.<br />4. Ambil 500 ml adonan, tambahkan air daun suji.Aduk rata. Sisanya biarkan putih.<br />5. Tuang 100 ml adonan putih ke loyang 20x20x7cm yang dialas plastik. Kukus 5 menit diatas api sedang. Tuang lagi 100 ml adonan putih. Kukus 5 menit.<br />6. Tuang 100 ml adonan hijau. Kukus 5 menit. Lakukan bergantian dengan susunan 2 lapis adonan putih dan 1 lapis adonan hijau.<br />7. Terakhir tuang 100 ml adonan putih yang sudah ditambahkan pewarna merah cabai.<br />8. Kukus 20 menit sampai matang. Dinginkan dan potong.</span>Sari Suwesminhttp://www.blogger.com/profile/04229130917498373452noreply@blogger.com0