KBB #32 : Japanese Roll Cake

Hi there, long time no see... ^^
Been doing a new hobby lately, lurking at sweet potato days chat box and forgetting all the food photography and baking activities for quite long time ^^. However, as always, feeling grateful of being a KBB member with the regular challenge given, therefore I've always come back here, and update you with another baking journey of mine.

For the 32nd challenge, we are doing a Japanese Roll Cake baking. This type of roll cake was introduced by Junko a Japanese Baker. I have seen my fellow Indonesian baker made this type of cake and upload it on Facebook. I'm not a fan of a roll cake, but looking at those cute pattern that we could make I decide to give it a try (I have to do it anyway as it is a challenge ^^).

So, for this challenge we have to make two roll cakes. The first one with heart pattern, and the second one is up to us. For the free style pattern, I ask my daughter to help me with it. She decided to make an under the sea pattern, with fish; seaweeds; clam and so on. We were having a good time while making it.

Here is the recipe :

Japanese Roll Cake
source : Junko Book, modified by Rachmah Setyawati

Ingredients
A
4 egg yolks
40 gr castor sugar
40 cc sunflower seed oil
60 cc water
80 gr flour

B
60 gr egg white
15 gr castor sugar
10 gr corn flour

C
160-175 gr egg white
pinch of fine salt
50 gr castor sugar
1 tsp lemon juice
15 gr corn flour

Filling
Whipped fresh cream

How To
1. Prepare mixture A, beat egg yolks and castor sugar until pale white, thick and fluffy. Leave mixer on medium speed, while adding oil a little at a time. Once the oil are completely mixed, add water and then fold flour into the cake batter.
2. Prepare mixture B which will be used to draw the pattern. Beat egg whites and half of sugar to soft peak batter, add remaining sugar, leave mixer speed at medium. Fold in corn flour.
3. Mix 5-6 tablespoon of mixture A to mixture B. Divide into several container, according to your pattern colors. Add coloring, and mix thoroughly.
4. Prepare two 20 cm square pan. Put your pattern paper on it, and lay a sheet of baking paper on top of it. Glue with margarine to make it steady. Start drawing pattern with your batter which already put in a decorating plastic bag. Once it finished, put them inside the freezer for approximately 20 minutes.
5. While waiting for the pattern to fix, heat the oven to 165-175 C.
6. Prepare mixture C, beat white eggs and half of sugar to soft peak, add remaining of sugar, lemon juice. Finally fold in corn flour.
7. Get half of mixture C, and mix it with mixture A. Fold it gently. Once it's completely mixed, add remaining mixture C and mix it again.
8. Pour cake batter on top of the frozen pattern on both pans. Bake in the preheated oven for 20 minutes (approximately, depends on your oven).
9. Once it is done, remove cake from the pan, peel baking paper carefully. Cool the cake.
10. After the cakes are completely cool, spread whipped cream on top of it, roll, and put them in the refrigerator over night. Cut it when completely set to get a clean result.

Actually I made this cake twice. I was not really satisfied with the first result, since all the pattern I drew, stick on the baking paper. On the second attempt, I smear margarine thinly on the baking paper. The pattern came out nice, but there are some brown spots visible. Though it doesn't seem so clean, I would rather choose the second method as I can see my pattern clearly.

The cake tastes nice, fresh, and it would be better if you put chopped peach on top of the cream. It is not too sweet, absolutely my type of cake, and I plan to challenge my self with another cute pattern. This is  no doubt is one of my family favorite dessert.

KBB #31 : 6th Birthday - Savoury Pie

KBB is already 6 years old, congratulations to KBB. I am very proud to be a KBBers. Thank you for being there and always challenge me for something new. 

For The Birthday Celebration of KBB, we were challenged to make Savoury Pastry. And we have to make our own pastry, by referring to  these two recipes by  Chef Gordon Ramsay and Donna Hay.  

Hot Water Pastry
by Donna Hay

150g butter, chopped
160ml water
375g all-purpose flour
1/2 tsp sea flakes

Place the butter and water in a saucepan over high heat and bring to the boil. Remove from the heat. Add the flour and salt and stir until a smooth dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic.

Rough Pastry
by Gordon Ramsay

250g strong plain flour
1 tsp fine sea salt
250g butter , at room temperature, but not soft
about 150ml cold water

Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.
Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect.
Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.


For the Pie I pick this recipe :

Chicken and Mushroom Pie
By Sanjeev Bhaskar

Ingredients
2 tbsp olive oil
3 chicken breasts, skin and bone removed
150g/5½oz button mushrooms, quartered
1 small onion, chopped
1 garlic clove, finely chopped
50g/2oz butter
2 tbsp plain flour, plus extra for dusting
300ml/½ pint milk
200ml/7fl oz chicken stock
freshly grated nutmeg, to taste
freshly ground white pepper
pinch salt
small handful fresh parsley, chopped
500g/1lb 2oz ready-made short-crust pastry
1 free-range egg, beaten

Preparation method
Preheat the oven to 200C/400F/Gas 6.
Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white.
Add the mushrooms and continue to fry until the chicken is golden-brown.
Remove the chicken and mushrooms from the pan and set aside. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Remove from the heat and set aside with the chicken and mushrooms.
Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste (this is called a roux).
Mix the milk and stock together in a jug, then add the nutmeg, white pepper and salt, to taste. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened.
Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. Mix well, then spoon into a pie dish and leave until completely cool.
Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin. Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. Brush the top of the pie with beaten egg and cut some leaf shapes out of the left-over pastry to decorate the top of the pie.
Make two or three slits in the top of the pie to allow steam to escape and then bake in the oven for 20-25 minutes or until golden-brown on top.

For the pie, thankfully I have found no problem at all. It's just that I red the instruction wrongly and put the Donna Hay's pie on top and Gordon's on the bottom. However it still came out nice, and fluffy. Though I believe that it would better if I did the other way around. 

To those of you who would like to try to make your own pastry in a short time, I would recommend the Gordon Ramsay's rough puff pastry. You'll get a nice one within a short time ;) 

KBB #30 : Rosemary-Cheese Spritz Cookies

Marhaban ya Ramadhan

Alhamdulillah, masih diberi kesempatan untuk bertemu bulan mulia ini ya. Semoga kita bisa memanfaatkan bulan penuh berkah ini semaksimal mungkin, amiin.

Nah, buat yang hobi bikin kue kering untuk Idul Fitri, berikut ini ada resep tantangan KBB yang ke-30. Judulnya "Rosemary-Cheese Spritz Cookies". Mungkin bisa menjadi alternatif untuk yang bosan dengan kue lebaran yang itu-itu saja. Ini dia resepnya :


Rosemary-Cheese Spritz Cookies
From Food Network Kitchens

Ingredients

1 cup (2 sticks) unsalted butter
1 teaspoon finely grated lemon zest
1 large egg yolk
6 tablespoons heavy cream
1 3/4 cups all-purpose flour
3/4 cup finely grated Pecorino cheese
1/2 cup finely grated Parmesan cheese
1 tablespoon sugar
2 teaspoons minced fresh rosemary leaves
1 teaspoons fine salt
Pinch freshly ground nutmeg

Special Equipment: Cookie Press

Directions

Bring all ingredients to room temperature.
Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.
Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.
Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes.
Preheat oven to 325 degrees F.
Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.

Cook's Notes: These freeze beautifully. Press the cookies out into desired shapes on cookie sheets and freeze. Transfer frozen cookies to a plastic bag, seal, and keep frozen for up to 1 month. When ready to bake, lay out frozen cookies on cookie trays and bake from frozen for 25 minutes.

Kesan-kesan waktu bikin kue ini, adalah seru ternyata nyetak kue dengan cookie press. Ini adalah pertama kalinya aku berurusan dengan cookie press, dan yang jadi tutornya adalah anakku karena dia pernah pake di sekolahnya. Mohon maklum kalau bentuknya jadi ajaib, karena dianya kekeuh pengen ganti-ganti disc sesuai selera. Walaupun begitu kuenya tetep enak. Agak berbeda dengan kue lebaran klasik, karena penggunaan rempah. Dengan begitu bisa menjadi pilihan untuk variasi suguhan saat Idul Fitri nanti.

Selamat mencoba ya ^_^

KBB #29 : Eccles Cake

Yaaay.... Ketemu lagi dalam tantangan KBB nomor 29. Tantangan kali ini cukup bikin jiper para member KBB, karena buktinya sampe tanggal 24 baru dua orang yang mengumpulkan tugas. Stress deh pasti yang jadi host. Jipernya gara-gara haruuus bikin kulit pastry sendiri. Buat yang tinggal di negara empat musim atau yg iklimnya dingin, mungkin nggak akan terlalu masalah, tapi buat yang tinggal di Indonesia saya mau ngucapin "wilujeng" alias selamat menikmati tantangan ini. *tanduk mode 'on'

Tantangan kali ini kami diminta untuk membuat sejenis pastry yang berasal dari sebuah kota di Inggris. Kue ini pertama kali tahun 1793 dijual oleh toko James Birch, yang terletak di jalan Vicarage di kota Eccles. Kue dengan bentuk bundar pipih, dan berisi kismis ini menjadi kue yang sangat laku di kala itu dan kemudian dikenal dengan nama "Eccles Cake" sesuai dengan nama kota tempatnya berasal. 

Aturan main tantangan ini.... 

1. Pastry nya wajib dibuat sendiri, tidak diperkenankan membeli puff pastry beku siap bakar. *just as I always did.

2. Isian seperti kismis, kacang-kacangan dapat ditambahkan/diganti sesuai selera. *aku pake kombinasi dried fruit dan peanut yang ready to eat

3, Penggunaan alkohol seperti Brandy, dalam resep ini dapat dihilangkan. *aku ganti dengan fresh lemon juice; catatan juga kalau jalan2 ke kota Eccles nggak bakalan bisa cicip yang aslinya karena mungkin saja pake alkohol. 

Ini dia Resepnya :

ECCLES CAKE

untuk 50 buah

Bahan Isian

6 sdm mentega tawar

1 batang kayu manis

1 sdt pala bubuk

1/2 sdt cengkih bubuk

parutan kulit 2 buah jeruk mandarin

parutan kulit 2 buah jeruk lemon

2 cangkir currants

1/2 cangkir sultana

2 sdm brandy 

1/4 cangkir perasan jeruk lemon

1 sdm gula pasir

Bahan Pastry

1 pound mentega tawar / setara 452 gram

4 cangkir tepung serba guna

1 sdt garam

1-1,5 cangkir air es

Cara Membuat

1. ISIAN

- Panaskan mentega di dalam wajan atau panci kecil.

- Masukkan rempah-rempah, biarkan sampai tercium wanginya.

- Masukkan buah kering, kacang dan lemon juice, brandy (bila menggunakan).

- Masak sampai cairan habis.

- Simpan semalam sebelum digunakan. 

2. PASTRY

- Timbang 339 gram mentega, lalu letakkan di antara dua plastik, gilas hingga rata dan membentuk segi empat berukuran sekitar 9x12 inch.

- Potong dadu sisa mentega, masukkan ke dalam food processor bersama tepung dan garam, kemudian nyalakan food processor dan giling sampai adonan berbulir seperti pasir.

- Tuangkan adonan tepung ke dalam mangkok besar, buat lubang di tengah dan tambahkan air es sedikit demi sedikit.

- Uleni adonan dengan ujung jari sampai terbentuk adonan yang homogen. 

- Bungkus adonan dengan plastik, masukkan ke dalam kulkas dan biarkan semalaman. 

- Keluarkan adonan dari kulkas, dan giling sampai setebal 1/4 inchi. 

- Letakkan mentega yang sudah diratakan di atasnya, tutup dengan adonan, jaga jangan sampai ada mentega yang tidak tertutup. Rapatkan lalu gilas dengan rolling pin sampai terbentuk segi empat berukuran 9x12 inch.

- Lipat seperti melipat surat, masukkan adonan ke dalam plastik dan simpan di dalam kulkas selama 30 menit.

- Keluarkan adonan, giling lagi sampai kira-kira berukuran 9x12 inch, kemudian ulang langkah melipat seperti surat dan dinginkan dalam kulkas selama 30 menit.

- Ulangi lagi sampai sekitar dua kali. *step ini tergantung kepada seberapa renyah pastry yang ingin anda hasilkan, jadi makin banyak lipatan makin renyah jadinya. 

Untuk lebih lengkapnya mengenai cara membuat pastry bisa diintip disini http://www.bakeinfo.co.nz/Facts/Pastry/Puff-pastry

3. MEMBUAT ECCLES CAKE

- Kocok kuning telur, siapkan kuas, sisihkan.

- Giling pastry dengan ketebalan 1/4 inchi, potong dengan cookie cutter diameter 5 cm. 

- Isikan isian, kemudian rapatkan ujung-ujung yang berseberangan (seperti membuat siomay).

- Balikkan, kemudian giling dengan rolling pin (atau ditekan dengan tangan lebih mudah ternyata).

- Kerat sebanyak tiga atau empat garis.

- Tata dalam loyang, olesi kuning telur. 

- Panggang dalam oven bersuhu 190 derajat celcius selama 20 menit. 

Hasilnya, kue yang renyah, dan enak dimakan saat waktu minum teh sore bersama lime and ginger infusion. Bikin menyesal kenapa nggak dikerjakan lebih awal, sempat menunda-nunda karena sudah ketakutan dengan pembuatan pastry yang ternyata cukup mudah walau udara disini sudah mulai panas. Yang pasti dengan membuat kulit pastry sendiri, kita bisa tau persis bahan-bahan apa saja yang digunakan, dibandingkan bila kita membeli yang sudah jadi. Walau beli jadi lebih praktis, tapi selalu dong ingin memberi yang terbaik untuk keluarga. So... SIlahkan dicoba ya resepnya, dan jangan lupa undang saya minum teh setelah kuenya selesai. *wink

Porkless Sekba

Alhamdulillah, seneng banget deh tinggal deket toko Asia. Jadi biar jauh dari mertua tetep bisa makan masakan-masakan khas yang biasa beliau buat kalau kita lagi pulang ke cianjur... *homesick berkurang dikit.

Kali ini, karena nemu sayur asin, diputuskan untuk bikin Sekba. Yes, Sekba... hehe... tapi Sekba yang aku buat ini bahan dasarnya ayam. Jadi insya Alloh halalan thoyiban... *wink

Sekba Ayam
Source : Resep Mertua

Bahan
1/2 ekor ayam, potong2
300 gram tahu putih, potong dadu, goreng setengah matang.
250 gram kentang, rebus (potong2 kalau kentangnya besar)
250 gram sayur asin, potong-potong
2 sdm kecap ikan
6 butir bawang merah
5 siung bawang putih
cuka
kecap manis
chinese five spice

Cara
1. Lumuri ayam dengan kecap ikan, lalu diamkan selama sekitar 30 menit
2. Goreng ayam setengah matang.
3. Haluskan bawang merah, bawang putih dan merica.
4. Lumuri ayam setengah matang dengan bumbu yang dihaluskan.
5. Panaskan 3 sdm minyak, kemudian tumis ayam dan bumbu halus, sampai wangi.
6. Tambahkan kecap manis, sedikit kecap ikan dan 1 sdt chinese five spice.
7. Tambahkan air mendidih ke dalamnya, kemudian cicipi. Bumbui seperlunya (harus terasa wangi merica dan kental hitam kecapnya).
8. Setelah ayam empuk, masukkan kentang, sayur asin dan tahu.
9. Bumbui dengan garam, gula dan cuka sesuai dengan selera.
10. Sajikan dengan sambal rawit (cabe rawit, garam, gula pasir dan cuka dihaluskan)

Yang bikin masakan ini enak adalah kombinasi wangi five spice, manis dari kecap dan asam dari cuka dan sayur asinnya. Jadi pastikan ketiga rasa itu seimbang ya.

Selamat mencoba :)

KBB #28 : Torta Pasqualina

Naah, makin aneh-aneh kan nama makanan yang jadi tantangannya KBB. Begitu dapet surcin dari Mbak Ami, langsung deh ngubek-ngubek youtube. Dapet satu video, dimana yang membuat sejenis pie ini ibu-ibu yang sudah agak berumur. Aku tertarik banget melihat bagaimana dia melambai-lambaikan si kulit pie yang tipis tapi keliatannya elastis banget dan ga robek. Semangat deh buat nyoba. Mumpung disini keju kejuan lebih murah jadi nggak kebanyakan mikir untuk segera buat.

Oh ya, buat yang belum tau apa itu Torta Pasqualina, ini ada penjelasan dari host untuk tantangan KBB #28 ini 

Torta Pasqualina adalah istilah dalam bahasa Italia yang secara harfiah berarti Kue Paskah. Merupakan hidangan khas Paskah dari Piemonte dan Liguria. Adonannya merupakan adonan berlapis, sedikit seperti 'adonan fillo', tapi lebih tebal dan disebut 'pasta matta' (=crazy dough). Kue yang berasal dari Liguria ini mengandung keju lokal "Prescinseua" yang hanya dapat ditemukan di Liguria. Kejunya sangat creamy, lembut dan sedikit asam. Jika tidak memungkinkan menemukan Prescinseau di tempat anda, bisa disubtitusi dengan ricotta yang sangat lembut atau ricotta biasa dengan tambahan sedikit susu.

Mau coba buat, ini dia resepnya :

Torta Pasqualina
Source: Old Time Cooking Recipes

Ingredients:

DOUGH:
600 g (1 lb 5 oz) white flour
6 Tbs olive oil
a pinch of salt

FILLING:
1 kg (2 lb) Swiss chard (silver beet) or spinach
400 g (0.9 lb) cottage cheese/ricotta cheese
100 g (3.5 oz) parmesan
10 eggs
2 teaspoons marjoram, chopped
2 teaspoons parsley, chopped
garlic, minced (optional)
olive oil
salt, pepper

Preparation:
1. DOUGH:
-Combine flour, oil, a pinch of salt and enough cold water to make a medium soft dough.
-Knead well for 10 minutes or until the dough becomes elastic.
-Divide the dough into 14 balls.
-Cover with cloth and let stand for about 1 hour.

2. FILLING:
-Clean, wash and dry the Swiss chard.
-Place in a saucepan with little boiling water and cook at high heat until wilted.
-Cool, then squeeze out excess liquid and chop finely.
-Add 50 g (1.7 oz) parmesan cheese, marjoram, parsley, garlic and 2 eggs. Season with salt and pepper. *modifikasi aku langsung campur sama ricotta cheese -- mengakali picky eaters ;)

3. Oil a round shallow oven dish, 9 inches (22 cm) in diameter.
4. Flatten each piece of dough, one at a time, making each a very thin disk, larger than the baking pan you are going to use.
5. Lay the pastry on the oven dish, allowing it to flow over the edges. Oil it lightly.
6. Place another disk over it and repeat until you have used 7 disks.
7. Spread the Swiss chard stuffing over the dough, and then spread the cottage cheese over the greens level with a knife. *aku jadi cuma ada satu lapis aja karena sudah dicampur bayam dan kejunya
8. Make 8 small cavities. Pour a raw egg into each cavity and sprinkle each with salt, pepper and remaining parmesan cheese.
9. Cover the whole lot with the same number of pastry sheets, each brushed with oil.
10. Pinch the borders and trim the excess dough, prick the top of the pie in a few places and then brush with oil. *kayanya tusuk2nya kurang sadis, jadi tutup pieku ngembaaaang kaya jamur hehehe
11. Bake for 1 hour in 190 C (375 F) oven. Allow to rest before removing from the cake tin

Ini pie udah pasti sehat banget, ada keju, sayuran, telur, lengkap karbohidrat, protein, lemak, kalsium dan serat hehehe. Kalo punya anak fussy eater, bisa dicoba nih resepnya. Dijamin nggak perlu masak dua kali buat anak sama bapaknya, karena dua-duanya juga bisa suka. 

Well, selamat mencoba yaaa....

Caribbean Banana Bread

Sekarang ini sudah 3 minggu kami pindah ke Belfast. Ayah sudah mulai dengan aktivitas penelitiannya, dan k-chan juga sudah sekolah. Seperti biasa, Ibu yang nggak bisa diem ini sudah mulai gatel ingin panggang-panggang kue lagi. Dengan agak nekad, walau belum punya mixer maupun timbangan, coba-coba bikin kue ala tante Inggit alias segalanya serba secukupnya (pake feeling aja). So, cari-cari resep kue yang kayanya beresiko rendah dikerjakan tanpa presisi dan akurasi, akhirnya dapet juga di buku hadiah dari uni Alda.

Berikut ini resepnya :

Caribbean Banana Bread
Resep dari Cakes Galore by Valerie Barrett

Bahan
2 pisang, kupas
2 sdm madu
200 gr self raising flour
1/2 sdt baking powder
1 sdt parutan pala
150 gr unsalted butter, suhu ruang
175 gr soft light brown sugar
2 telur, kocok lepas
50 gram pecans, cincang halus

Cara Membuat
1. Panaskan oven dengan suhu 180 derajat celcius. Oles loyang roti *loaf tin dengan mentega dan alasi dengan kertas roti.
2. Haluskan pisang bersama madu. Ayak tepung, baking powder dan bubuk pala.
3. Kocok mentega dan gula sampai pucat dan lembut. Lalu tambahkan telur secara bertahap, aduk rata.
4. Tambahkan pisang halus, tepung dan kacang ke dalam adonan telur. Aduk rata.
5. Tuang adonan ke dalam loyang, ratakan.
6. Panggang dalam oven selama 50-60 menit, atau sampai mengembang dan matang.
5. Dinginkan dalam loyang selama 10 menit, keluarkan dan biarkan dingin, potong-potong.


Kuenya enak, sayangnya karena tidak sabaran, panas-panas kuenya sudah aku keluarkan dan aku potong-potong. Jadi agak kurang rapi kelihatannya. Walaupun begitu, kuenya tetap laris tandas (ayah suka banget ternyata) dan sepertinya akan jadi kue andalan untuk sekedar ngopi-ngopi atau ngemil di sore hari.

Nggak percaya? Silahkan dicoba resepnya :)