Brioche

Salah satu momen favorit saya sejak tinggal di rumah, adalah waktu menonton tv. 

Selain film drama yang gak bikin mikir, acara tivi favorit pastinya adalah acara masak memasak. Either yang beneran ngajarin masak, kompetisi masak, atau kulineran. 

Akhir akhir ini, sering banget nonton Bake with Anna Olson, dari malem sampe ke re-runnya yang di pagi hari. She really make baking seems effortless. Even bikin macaron aja kaya lagi bikin pisang goreng *errrrr...kayanya ga tepat ya perumpamaannya*

Nah, salah satu resep yang bikin saya jadi pengen banget bikin, adalah Brioche.

Menurut wikipedia, Brioche adalah sejenis roti yang berasal dari Prancis, dengan kandungan mentega dan telur yang lebih tinggi, sehingga menghasilkan remah roti yang kaya dan lembut. 

Nah, untuk pembuatan Brioche kali ini, saya 100% mengikuti resep dari Anna Olson. Dan uniknya, meskipun sejenis roti, Brioche ini menggunakan tepung terigu protein sedang/ serbaguna dalam pembuatannya. Tidak seperti roti biasa yang selalu menggunakan tepung terigu protein tinggi untuk menghasilkan tekstur roti yang baik. 

Resep Brioche (Resep aslinya dari Anna Olson di Food Network) 

Bahan-bahan: 

59 ml + 2 sdm susu UHT plain, sedikit diatas suhu tubuh. 

2 sdm + 210 gr terigu serbaguna

1 sdm ragi ( saya pakai fermipan )

2 sdm gula halus, ayak

2 butir telur

1/4 sdt garam

90 gr unsalted butter

1 kuning telur + 2 tetes susu uht plain ( untuk olesan)

Isian : 

100 gr Chocolate chip

Cara Membuat :

1. Campur 59 ml susu, 2 sdm terigu, dan ragi. Aduk hingga menyatu. Diamkan 5 menit. 

2. Masukkan sisa susu dan terigu, tambahkan gula, telur, dan garam. Kocok menggunakan mixer roti hingga menyatu dan tidak ada bahan yang terpisah lagi (kurleb 3-5 menit). 

3. Tambahkan mentega sedikit demi sedikit sambil terus dikocok, hingga kalis. Lanjutkan menguleni dengan tangan hingga adonan benar2 halus dan tidak lengket di tangan. 

4. Pindahkan adonan ke dalam wadah yang sudah diolesi minyak, tutup dengan plastic wrap, diamkan 30 menit hingga mengembang, lalu masukkan ke kulkas. Diamkan semalaman. 

5. Panaskan oven 175 derajat celcius. 

6. Keluarkan adonan dari kulkas. 

7. Bentuk adonan bulat bulat kecil, pipihkan, masukkan chocolate chip sebanyak yang kamu suka, bulatkan kembali, lalu masukkan ke cetakan muffin yang sudah dialasi oleh papercup. 

8. Diamkan selama 90 menit hingga mengembang 2x lipat. 

9. Olesi bagian atas brioche dengan campuran kuning telur+2 tetes susu uht plain. 

10. Panggang selama 15 menit hingga bagian atasnya kecoklatan. 

Gimana, beda kan teksturnya? Lebih rich yah. O ya, menurut saya, brioche ini better dikonsumsi pada hari yang sama. Atau kalau mau dikonsumsi pada hari berikutnya, disimpan dulu di wadah kedap udara. 

Happy Baking! 

Roti Kering Manis

Entah udah berapa ratus kali saya makan roti kaya gini waktu kecil sampe udah menginjak dewasa.  

Hal yang paling inget dari makan roti kering ini adalah, waktu masih sekolah, kalo pas sore lagi laper dan males makan nasi, langsung bikin roti kering ini buat ngemil. 

Diajarinnya sama siapa? Pastinya sama mamah. Gak mungkin kan diajarin sama tetangga 😁. 

This snack is super healthy dan mengenyangkan banget. Tambah diminum sama teh manis hangat, waktu sore, atau susu pada saat sarapan, udah pasti kenyang banget. 

Dari jaman kecil dulu juga, I heart roti lauw so much. Meskipun udah banyak roti2 berkeliaran di sekitar rumah, nothing beats Lauw. Udah berapa kali coba yang lain, tetep aja lidahnya nempel ke roti lauw. Hihihihi. 

Nah, kemarin itu ceritanya lagi ada satu stok roti tawar lauw bulet semi kupas. Sebenernya rencana mau bikin roti cokelat bakar kesukaan anak2, tapi liat di lemari, masih banyak juga stok susu kental manis putih kesukaan kakak, akhirnya saya eksekusi jadi roti manis kering. Kebetulan belum pernah bikinin buat anak2. 

Ehhh, ternyata pada suka. Apalagi si toddler. Suka bangettt!! , sampe mulutnya penuh sama roti. Hahaha. 

Ini resepnya, yaa 

Bahan-bahan :

1 plastik roti tawar 

Susu kental manis sesukanya

Gula pasir sesukanya

Mentega secukupnya

Cara membuat : 

1. Oleskan mentega ke setiap helai roti tawar. 

2. Taburi gula pasir secukupnya. 

3. Siram dengan susu kental manis secukupnya. 

4. Panggang dengan suhu 200 derajat celcius selama kurleb 30 menit, hingga bagian atas berwarna kecoklatan dan garing. 

5. Angkat. Sajikan. 

Bolu Gulung Ekonomis

Setelah 2x pernah coba bikin bolu gulung tahun lalu dan keduanya gagal total 😆, motivasi saya muncul lagi waktu liat japanese roll yang lucu2, dihias pakai pattern jerapah, love2, sampe ke pola minion juga ada. 

Pengen banget bisa bikin japanese roll yang unyu2 gitu. Tapi, bagaimana mungkin, membaca saja aku sulit #eh. Gimana mungkin bisa bikin pattern unyu2, kalo bikin bolgul aja masih patah patah. Hahahaha.

Resep yang bikin saya bangga bukan kepalang ini saya dapetin dari blognya Mbak Nina. Bahan bahannya bisa dibeli di warung, bikinnya gampang, hasilnya bikin saya girang banget, karena kali ini berhasil!!!  Yeayyy. Alhamdulillah. 

Bahan :

6 butir telur utuh 

90 gr gula kastor

1 sdm SP

70 gr tepung terigu protein rendah

10 gr maizena

10 gr susu bubuk full cream

1 sdt essens vanilla 

125 gr margarine. Lelehkan dan biarkan dalam suhu kamar

Cara membuat :

1. Siapkan dua buah loyang ukuran 22x22x4. Olesi dasar loyang dengan margarine, alasi kertas roti, lalu olesi kertas roti dengan margarine. Sisihkan. 

2. Ayak tepung terigu, susu bubuk dan maizena. 

3. Campur semua bahan menjadi satu kecuali mentega cair. Kocok dengan kecepatan tinggi hingga mengembang, kental dan putih. Kalau saya, indikasi sudah dapat dihentikan pengocokan adalah ketika sudah terbentuk adonan berbentuk jambul petruk di mixer, dan tidak jatuh lagi ke bawah. 

4. Masukkan mentega cair, aduk balik dengan menggunakan spatula hingga tercampur rata dan tidak ada mentega yang tertinggal di dasar wadah.

5. Tuang dalam loyang, ratakan permukaannya. Panggang pada suhu 190-200 derajat celcius, hingga bagian atasnya kecoklatan dan cukup kering ketika disentuh. 

6. Keluarkan dari loyang. Balikkan ke atas kertas roti, lalu balikkan lagi ke atas rak pendingin. Dinginkan. 

7. Setelah cukup dingin, balik lagi bolu ke atas kertas roti yang lebih besar ukurannya dari bolu. Beri isian selai strawberry. 

8. Gulung dengan cara tekuk sedikit bagian paling atas bolu, tarik kertas roti dengan cara menarik bagian paling atas kertas (bolunya diam) jalankan kertas roti hingga bolu tergulung sempurna. Ikat ujung kanan dan kiri kertas roti untuk menjaga bolu tetap tergulung sempurna. 

9. Diamkan beberapa saat. Buka ikatannya, potong-potong bolu gulung. Sajikan. 

Bread Pudding Part 2

Alhamdulillah, setelah kurang lebih setengah tahun ga ngisi2 ini blog, akhirnya bisa juga ada waktu luang buat nulis.

Sebenernya ga brenti banget baking sih, tapi sejak si baby beranjak masuk tahap merambat, jalan, naik2an kursi, meja, dan apapun yang bisa dipanjat 😅, emak ini gak bisa lengah sedikit. 

Baiklah, glad to be back, supaya tetep bisa berbagi manfaat buat orang lain ☺️. 

Beberapa bulan yang lalu, anak anak lagi seneng banget makan bread pudding. Tapi kayanya bosen bikin bread pudding resep yang sama. 

Setelah browsing browsing, kayanya bread puddingnya Mbak Mae menggoda banget, teksturnya gak padat, mirip2 sama tekstur bread pudding salah satu gerai roti franchise yang kehalalannya masih diperdebatkan. Hiks. Sayang. Padahal red velvet disitu is one of my favorite. 

Back to bread pudding, akhirnya saya coba mengeksekusi resepnya mbak Mae yang dari review katanya enyakkk banget. Memang terbukti bread pudding ini lebih creamy dan secara tekstur lebih lembut. 

Resep : 

4 buah roti tawar, disobek sobek

Untuk Custard :

1 kuning telur

1 butir telur

25 gr gula pasir

100 ml fresh cream

200 ml susu cair

Essens vanilla secukupnya

Taburan :

Kismis secukupnya

Gula palem secukupnya

Kayu manis bubuk secukupnya

Cara membuat :

1. Siapkan loyang loaf atau ramekin. 

2. Masukkan sobekan roti ke dalam wadah, taburi kismis sesuai selera. Sisihkan. 

3. Kocok telur dan gula hingga mengental. Masukkan fresh cream, susu cair dan essens vanilla. Kocok sebentar hingga rata. 

4. Tuang perlahan custard ke dalam wadah berisi roti hingga terendam. 

5. Tusuk tusuk roti supaya custard terserap seluruhnya. 

6. Diamkan selama 30 menit. 

7. Panaskan oven. Masukkan loyang untuk teknik memanggang secara au bain marie (steam bath)

8. Menjelang dipanggang, taburi puding dengan gula palem dan kayu manis bubuk. 

9. Panggang dengan cara au bain marie selama kurleb 40 menit di suhu 180 derajat celcius. 

10. Angkat. Biarkan dingin. Sajikan

Lamington Cake

 

I actually never ever heard about this cake before. Until I visit ncc-indonesia.com, which featured this cake in one of it's cake recipe. 

A lamington is a dessert of Australian origin. It consists of squares of sponge cake coated first in a layer of traditionally chocolate sauce, then in desiccated coconut. 

The ncc's cake is the one modified, with chocolate cake as the base cake. I then seek for further reference of this cake, which for me is quite easy to follow, and taste-wise look good, since it has a sweet, savory, and salty taste from chocolate and desiccated coconut. 

There are many variations of this Lamington cake, one of the example is the one ncc has. Most recipes also use jams to fill in its layer. They usually use strawberry jam to get the sour taste so the cake's taste would be very rich. 

For my starter Lamington cake, I choose to use Mardi Michels's recipe which features in Jamie Oliver's site. This recipe is very easy and you can use all ingredients found in your pantry.  

I did a modification, though. When the recipe calls out for 1 1/2 tsp of baking powder, I used 1 tsp of emulsifier. Since based on my experience, using emulsifier for sponge cake will give a better cake texture, and I also use my own chocolate icing recipe. It still tastes great, though. 

Ingredients

For the cake4 eggs
200g (1 cup) granulated sugar
1 teaspoon vanilla extract
200g (1 ⅓ cups) cake flour
1 teaspoons emulsifier
110g margarine, melted and cooled

For the icing
200 gr dark cooking chocolate
100 gr whip cream powder (I use wippy cream haan)
200 ml mineral water
50 gr butter

Topping
Around 6 cups of desiccated coconut

Directions 

For the cake

1. Preheat the oven to 350˚F/180˚C/gas 2. Grease and flour a 22 x 22 cm pan, lining the base of the pan with parchment paper. 
3. Beat the eggs, sugar and vanilla in a large bowl with an hand mixer (medium-high speed). Add emulsifier, then continue to mix until pale and thick (around 3 minutes). 
4. Sift the flour and baking powder over the egg and sugar mixture, and use a rubber spatula to gently combine the dry ingredients. 
5.  Add the melted butter, about ⅓ at atime, gently mixing with a rubber spatula until completely combined, then pour the mixture into the prepared pan.
6. Bake for 25 minutes, or until a skewer inserted into the middle of the cake comes out clean. 
7. The cake should spring back when lightly touched in the centre. Turn cake onto a wire rack to cool.
8. Cut cake into even, bit-sized pieces about 4-5cm.  You will probably end up discarding the edge pieces, as they won’t be completely square. At this stage you can refrigerate the cake for a few hours or leave the cake overnight in an airtight container, because a slightly less fresh cake will be easier to dip in the chocolate icing.
9. When you are ready to dip the cakes, set up an area large enough to accommodate bowls for the cake pieces, the chocolate icing, the coconut and also a large tray topped with parchment paper and a cooling rack. 10. You will need to work quickly to dip the cakes so having everything organised in advance will help.

For the icing

1. In a large saucepan, dissolve the whip cream powder with mineral water, then bring to boil. 

2. Add chopped dark cooking chocolate until all chocolate melt, and mix altogether. 

3. Turn of the heat, then add the butter quickly into the mixture. 

4. Working quickly, using a fork, dip the cake cubes into the chocolate mix and roll them around with the tines of the fork to completely coat. 

5. Drain any excess mixture off the cakes then drop them in the coconut and roll them around lightly to coat evenly with coconut. 

6. Set the cake cubes on the cooling rack placed over parchment paper to drain. You can refrigerate the cakes to help set the icing, then bring them to room temperature before serving.

Desiccated coconut
1. Buy the grated coconut in your nearest market. Trust me, it helps a lot! LOL. 
2. Place the coconut flakes in a food processor if you want smaller flakes. Add 1/4 cup to 1/2 cup of salt with the coconut in the food processor if you want a salty one. 
3. Spread the coconut on a baking sheet, in a thin layer. Warm it in a 200F oven until dried. Make sure not to overbrown the flakes.

Mille Feuille Crêpes Cake

 


A song played on the television during the afternoon show. It played a song I used to love back then, because of the piano sounds and Vanessa Carlon's beautiful voice. It is called a Thousand Miles, which inspires me to make a thousand layer cake or widely known as Mille Crepe, when I woke up the next morning. 

Actually I once made this Mille Crepe last year, and it turned out great. But now I'd like to seek for a recipe which comes from it's original country, France. 

I spent my mornings to do blogwalking and my fingers stopped at parislovepastry.com, when I found a Pierre Hermé pastry cream recipe. 

Pierre Hermé is a French pastry chef most famous for his macarons, many of which have unusual flavor combinations. French Vogue magazine dubbed him as "The Picasso of Pastry". 

Though he is most famous for his macaron, this pastry cream he created is sooooo good, soft, and delicious! 

Mille Feuille Crêpes Cake 

Ingredients for crêpes batter:
- 6 tablespoons butter
- 3 cups milk
- 6 eggs
- 1 ½ cups all-purpose flour
- 7 tablespoons sugar
- ½ teaspoon salt

Ingredients for vanilla pastry cream:
- 2 cups milk
- 1 tablespoon pure vanilla extract
- 6 egg yolks
- ½ cup sugar
- 1/3 cup cornstarch, sifted
- 3 ½ tablespoons butter

Ingredients for assembling cake:
- 2 cups heavy cream
- 1 tablespoon sugar

Instructions for crêpes batter:
- The day before serving the cake, make the crêpes batter and the pastry cream.
- Cook the butter in a small pan until it is brown like hazelnuts.
- In a large pan, heat the milk until steaming. Allow to cool for 10 minutes.
- With a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a contair with a spout, cover and refrigerate overnight. Bring batter to room temperature.
- Place a nonstick or seasoned 9-inch crêpe pan over medium heat and cover the surface with oil. Add 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute. (you need to peek constantly, do this with a rubber spatula) Then carefully lift an edge and flip the crêpe with your fingers. (the crêpes are super hot, so cover your fingertops, or just your thumbs, with a band aid) Cook on the other side for 5 seconds. Flip the crêpe onto a flat surface. Repeat until you have 20 perfect crêpes.

Instructions for vanilla pastry cream:
- Bring the milk to a boil. Turn off the heat and stir in the vanilla, then set aside for 10 minutes.
- Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
- In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk. Then place the pan over high heat and bring to boil, whisking vigorously for 1 to 2 minutes.
- Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on a thermometer. Stir in the butter. Cover and refrigerate overnight.

Instructions for assembling cake:
- Whip the heavy cream with the sugar and Kirsch. Fold a quarter of the whipped cream into the pastry cream, then the rest.
- Lay 1 crêpe on a cake plate. Using an a rubber or icing spatula, cover with a layer of pastry cream. Repeat until you've used all of the crêpes. Lay the best-looking crêpe on top.
- Chill for 2 hours. Dust with sifted confectionars' sugar. When ready to serve, slice it like a cake.

Remember, this cake is best when you really make the batter and vanilla pastry cream a day before. Enjoy!

Strawberry Pancakes

 

Do you like pancakes? I bet if you asked youngsters that question today, everyone will agree with you.  

Pancakes are very popular in Indonesia now, as restaurant serving Pancakes widely open around the city. Either being part of the mall, or having their own building.  

Such examples are Pancious Pancake, Pancake Parlour, and Mr. Pancake. Those are the most popular Pancake restaurant in Jakarta based on detikfood's review. Though detikfood chose Pancious as its favorite, mine still goes to Mr. Pancake, especially in Setiabudi 1 building.  It's cozy and noise-free environment, good hospitality, and taste, especially it's Pancake topping, made me always chose it when I had a meet up with my ex colleagues. 

Anyhow, It's been a while since I've tasted how pancake melt in my mouth, and I missed it so much, that I'd like to try a recipe which texture and taste gets any closer with my favorite pancake. 

So I browsed some of the Pancake recipes, and I found out that to make your Pancake moist and fluffy, you need to add some buttermilk, milk only, or vegetable oil. 

For today, I chose to use recipe from allrecipes which use vegetable oil in it, but after having read the review, I then decided to use melted butter. 

Ingredients :

- 1 cup all purpose flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg, beaten
- 1 cup milk
- 2 tablespoons of unsalted butter

Strawberry Sauce :
- Take 3 tablespoons of strawberry jam, and dissolve it in 2 tablespoon of warm water. 

Directions :

1. In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and melted butter. Mix until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

3. Pour strawberry sauce and icing sugar on top of it, yummmy