Durian Cake

DURIAN CAKE

Bahan/ingredients:
6 butir kuning telur. 6 pcs egg yolk.
5 butir putih telur. 5 pcs white egg
150 gr mentega tawar. 150 gr unsalted butter.
140 gr gula pasir (sesuaikan dengan kemanisan  duriannya). 140 gr granulated sugar (adjust the sweetness of the durian)
100 gr tepung rendah protein. 100 gr low protein flour.
75 gr almond bubuk. 75 gr almond powder.
½ sdt garam. ½ tsp salt.
100 gr daging durian + 50 ml susu tawar, campur, hancurkan dan saring. 100 gr durian + 50 ml plain milk, combine, mashed and strain.

Cara/method:
1. Panaskan oven 160C (sesuaikan dgn iven anda). Oles loyang persegi 20 cm dengan mentega dan alasin dgn kertas roti. Campur tepung terigu, tepung almond dan garam, sisihkan. Preheat oven 160C(adjust to your oven). Oles a 20 cm square pan with butter and cover with baking paper. Mix flour, almond flour and salt, set aside.
2. Kocok putih telur hingga mengembang kaku dengan kecepatan tinggi dan sisihkan. Beat the egg whites until they inflate stiffly at high speed and set aside.
2. Kocok dengan mixer kecepatan tinggi gula dan mentega, hingga mengembang. Masukkan satu persatu kuning telur, kocok hingga adonan pucat. Beat with a high speed sugar and butter mixer, until it expands. Add one by one egg yolk, beat until the mixture is pale.

3. Ubah kecepatan mixer di paling rendah. Masukkan bahan kering dan terakhir masukkan daging durian. Change the mixer speed at the lowest. Add the dry ingredients and finally add the durian meat.
4. Matikan mixer, masukkan bertahap putih telur ke adonan kuning telur sambil diaduk balik dan rata. Turn off the mixer, add the egg white gradually into the egg yolk mixture while stirring back and evenly.
5. Panggang cake 20 menit atau hingga permukaan cake kecoklatan. Lakukan test dengan tusuk sate untuk memastikan cake sudah matang.  Bake the cake for 20 minutes or until the surface of the cake is browned. Do a test with a skewer to make sure the cake is cooked.

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JAPANESE CHEESE PILLOW CAKE


Bahan/ingredients:

150 gr tepung rendah protein + ½ sdt garam. 150 gr low protein flour + ½ tsp salt. (Kunci biru).

125 gula pasir. 125 gr granulated sugar.

60 gr mentega. 60 gr butter. (Elle & Vire).

20 gr minyak canola. 20 gr canola oil.

50 gr cream cheese. 50 gr cream cheese. (Philadelphia).

50 ml susu segar tawar. 50 ml plain fresh milk.

7 butir kuning telur. 7 pcs egg yolk.

7 butir putih telur. 7 pcs white egg.

½  sdt vanilla. ½ tsp vanilla.

Keju cheddar parut untuk taburan. Grated cheddar cheese for topping.

Cara/method:

1. Panaskan minyak dan butter sampai terlihat gelembung. Heat oil and butter until bubbles appear.

2. Panaskan oven 180C. Lapisi Loyang loaf 20x15cm dgn kertas roti. Campur tepung dan garam. Campur cream cheese dgn susu. Preheat oven 170 C. Coat a loaf 20x15cm pan with baking paper. Mix flour and salt. Mix cream cheese and milk.

3. Masukkan terigu kedalam larutan minyak yang masih panas, aduk cepat sampai rata menggunakan whisk. Add the flour in the oil mixture that is still hot, stir quickly until it is even using whisk.

4. Masukan kuning telur satu persatu, masih menggunakan whisk, masukkan campuran cream cheese, vanila dan aduk sampai tercampur rata. Add egg yolks one by one, still using whisk, add mixed cream cheese, vanilla and stirring until evenly mixed.

5. Kemudian kocok putih telur kecepatan sedang hingga mengembang, kemudian masukan gula bertahap sampai lembut berjejak. Then beat the egg white with medium speed until it expands, then enter the sugar gradually until soft peak.

6.  Masukkan putih telur ke adonan telur bertahap sambil di aduk balik. Tuang ke loyang. Taburi keju parut. Add the egg whites to the egg mixture gradually while stirring back. Pour into a baking pan. Sprinkle with grated cheese.

7. Letakkan loyang yang sudah berisi adonan cake ke loyang berisi air panas dan panggang dengan suhu 190 C selama 15 menit, keluarkan loyang dan buat goresan sedikit di bagian atas cake. Dan kembalikan lagi ke oven, dan turunkan suhu di 170 dan panggang selama 45-50 menit. (sesuaikan dgn oven anda). Place a baking pan that has filled the cake mixture into a pan of hot water and bake it at 190 C for 15 minutes, remove the pan and make a slight scratch on the top of the cake. And return it to the oven, and lower the temperature to 170 C and bake for 45-50 minutes. (adjust to your oven)

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Vanilla Marble Chiffon Cake

VANILLA MARBLE CHIFFON CAKE

Bahan/ingredients:
8 btr kuning telur. 8 pcs egg yolks.
8 btr putel. 8 pcs white eggs
140 gr terigu serba guna. 140 gr low protein flour. (Kunci Biru)
20 gr fiber cream. 20 gr fiber cream.
150 gr gula pasir. 150 gr granulated sugar.
1 sdt ekstrak vanila. 1 tsp vanilla extract.
½ sdt garam. ½ tsp salt.
80ml susu tawar. 80 ml plain milk.
50 gr cream cheese. 50 gr cream cheese. (Philadelphia)
80 ml minyak canola (atau minyak pilihan). 80 ml canola oil.(or your choice oil)
1 sdt green tea bubuk + ½ sdm air utk pasta green tea. 1 tsp green tea powder + ½ tbsp water for green tea paste.
1 sdt coklat bubuk + ½ sdm air untuk pasta coklat. 1 tsp cocoa powder + ½ tbsp water for chocolate paste. (hershey’s)

Cara/method:
1. Panaskan oven 180C. Preheat oven 180C.
2. Campur dan ayak tepung, garam, fiber cream dan sisihkan. Campur susu dgn cream cheese, sisihkan. Mix and sift flour, salt, and fiber cream and set aside. Combine milk and cream cheese, set aside.
3. Mixer putih telur dgn kecepatan tinggi hingga mengembang dan kaku. Sisihkan. (2 menit dgn KitchenAid). Beat white egg with mixer high speed until fluffy and stiff. Set aside.(2 minutes using KitchenAid)
4. Kocok dgn kecepatan tinggi kuning telur dan gula hingga mengembang, (2 menit dgn KitchenAid). Beat with high speed egg yolks and sugar until fluffy (2 minutes using KitchenAid)
5. Kocok dgn kecepatan rendah, masukkan campuran tepung dan susu bertahap. Masukkan minyak canola. Mixer slow speed, add mix flour and milk step by step, add canola oil.
6. Masukkan dan aduk dengan whisk bertahap putih telur ke adonan kuning telur. Add and stir well with whisk white egg into egg yolk mixture.
7. Ambil masing2 3 sdm adonan dan campur dgn pasta green tea dan pasta coklat. Take each 3 tbsp mixture and combine with green tea paste and chocolate paste.
8. Tuang adonan putih kedalam loyang sifon 22 inch. Masukkan adonan coklat, adonan putih diatasnya dan adonan green tea diatas adonan putih, kemudian gunakan sumpit untuk membuat motif dgn mengaduk perlahan memutar. Dan oven selama 45-50 menit. Pour the white mixture into the 22 inch chiffon pan. Add the chocolate mixture, the white mixture over the chocolate mixture and add the green tea mixture over the white mixture, then use chopsticks to make the motive stirring slowly rotating. And oven for 45-50 minutes
9. Keluarkan loyang dari oven dan balikkan loyang hingga suhu ruang. Keluarkan cake dr loyang dan iris. Remove the baking pan and turn the pan to room temperature. Remove the cake from the pan and sliced

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Japanese Fluffy Pancake with Bacon & Egg


JAPANESE FLUFFY PANCAKE with BACON & EGG

Bahan/ingredients:
90 gr tepung serba guna. 90 gr all-purpose flour (Kunci Biru)
10 gr gula halus. 10 gr castor sugar
Sejumput garam. A pinch salt.
180 ml susu tawar. 180 ml plain milk.
25 gr mentega tawar, lelehkan dan dinginkan. 25 gr unsalted butter, melted and cooled, (Elle & Vire)
¼ sdt ekstrak vanilla. ¼ tsp vanilla extract.
1 kuning telur ayam kampung + 40 ml putih telur. 1 farmer egg yolk + 40 ml white egg
¼ sdt ekstrak vanila. ¼ tsp vanilla extract.
5 gr keju parmesan parut. 5 gr grated parmesan cheese

Isian/topping:
Bacon dan telur ceplok atau yg lain sesuai selera.
Bacon and sunny sunside or the other topping to taste

Cara/method:
1. Kocok putih telur dan sisihkan. Whisk white egg and set aside.
2. Campur semua bahan dan aduk rata. Combine all ingredients.
3. Campur adonan cair dengan putih telur aduk perlahan dengan whisk. Combine the liquid ingredients with beaten egg whites and stir gently with whisk.

4. Panaskan teflon dan ring stainless semprot dengan cooking oil, dan tuangkan adonan ½ dari tinggi ring. Heat the teflon and spray stainless rings with cooking oil, and pour ½ mixture of the ring height.

5. Bungkus tutup dengan kain serbet dan tutup kan ke teflon masak dgn api sedang. Wrap the lid with a napkin cloth and cover it to cook with medium heat.

6. Bila adonan mulai naik lepas ringnya dan balikkan pancake bila bagian bawah pancake mulai kecoklatan, tutup kembali teflonnya dan biarkan sisi yang lain kecoklatan angkat pancake. (Persisi 5 menit) If the dough starts to rise off the ring and turn the pancakes over when the bottom of the pancake starts to brown, cover the teflon again and let the other side brown up the pancakes. (5 minutes to complete)

7. Sajikan fluffy pancake dengan topping pilihan. Serve fluffy pancake with topping your choice.

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Cracked Coffee Chiffon Cake


CRACKED COFFEE CHIFFON CAKE

Bahan/ingredients:
8 btr kuning telur. 8 pcs egg yolks.
8 btr putel. 8 pcs white eggs
140 gr terigu serba guna. 140 gr all purpose flour. (segitiga biru)
150 gr gula palem. 150 gr palm sugar.
20 gr susu bubuk. 20 gr milk powder.
80 ml minyak canola. 80 ml canola oil
100 ml kopi hangat (air panas + 3 sdm kopi instan). 100 ml warm coffee(hot water + 3 tbsp coffee instant)
½ sdt garam. ½ tsp salt.
2 sdt coklat bubuk+1 sdm air, utk membuat pasta coklat. 2 tsp cocoa powder+1 tbsp water, for choco paste.

Cara/method:
1. Panaskan oven 170C (sesuaikan dgn karakter oven masing2) Preheat oven 170C.(match with the character of each oven)
2. Campur dan ayak tepung, garam, susu bubuk, coklat bubuk dan sisihkan . Mix and sift flour, salt, milk powder, cocoa powder and set aside.
3. Mixer putih telur dgn kecepatan tinggi hingga mengembang dan kaku. Sisihkan. (2 menit dgn KitchenAid). Beat white egg with mixer high speed until fluffy and stiff. Set aside.(2 minutes using KitchenAid)
4. Kocok dgn kecepatan tinggi kuning telur dan gula palem hingga mengembang, (2 menit dgn KitchenAid). Beat with high speed egg yolks and palm sugar until fluffy (2 minutes using KitchenAid)
5. Kocok dgn kecepatan rendah, masukkan campuran tepung dan kopi bertahap. Masukkan minyak canola. Mixer slow speed, add mix flour and coffee step by step, add canola oil.
6. Masukkan dan aduk dengan whisk bertahap putih telur ke adonan kuning telur. Add and stir well with whisk white egg into egg yolk mixture
7. Ambil 2 sdm adonan dan campur dengan pasta coklat. Tuang adonan kopi kedalam loyang sifon 20 inch dan beri adonan coklat utk membuat motif. Take 2 tbsp of mixture and mix with chocolate paste. Pour the coffee mixture into a 20 inch chiffon pan and add the chocolate mixture to make a motive.
8. Dan oven selama 40-45 menit. Bake for 40-45 minutes.

9. Keluarkan loyang dari oven dan balikkan loyang hingga suhu ruang. Keluarkan cake dr loyang dan iris. Remove the baking pan and turn the pan to room temperature. Remove the cake from the pan and sliced

Note:
Untuk membuat chiffon retak caranya/How to make the chiffon crack:
Panggang cake selama 15 menit (permukaan cake mulai berkulit) gores cepat dengan pisau dan oven lagi selama 50 menit. Bake the cake for 15 minutes (the surface of the cake starts to crust) scratch quickly with the knife and oven again for 50 minutes.

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Bolu Kuno – Classic Sponge Cake


BOLU KUNO – CLASSIC SPONGE CAKE

Bahan/ingredients:
200 gr tepung rendah protein. 200 gr low protein flour. (Kunci Buru)
½ sdt garam. ½ tsp salt.
170 gr gula pasir. 170 gr granulated sugar.
70 ml mentega leleh. 70 ml melted butter.
1 sdt ekstrak vanila. 1 tsp vanilla extract.
8 btr kuning telur. 8 pcs of egg yolk.
4 btr putih telur. 4 pcs white egg.
2 sdt coklat bubuk + ½ sdm air, utk pasta coklat. 2 tsp cocoa powder + ½ tbsp water, for choco paste. (Hershey’s)

Cara/method:
1. Panaskan oven 160 C dan oles loyang 20 inci dengan mentega/minyak, sisihkan. Preheat oven 160 C and smear the round pan 20 inch with butter/cooking oil, set aside.
2. Campur tepung dan garam, sisihkan. Combine flour and salt, set aside.
3. Kocok gula dan telur hingga mengembang lembut dan putih. Beat sugar and eggs until they are soft and white.
4. Gunakan mixer dengan kecepatan rendah, masukkan tepung bertahap, masukkan mentega dan vanila. Matikan mixer. Use the mixer at low speed and add flour gradually, add butter and vanilla. Remove mixer.
5. Ambil 2 sdm adonan dan campur dengan pasta coklat, aduk. Take 2 tbsp of the mixture and combine with cocoa paste, stir.
6. Tuang adonan kedalam loyang beri adonan coklat dan buat motif dengan sumpit. Pour the mixture into the baking pan and give the chocolate mixture and make a motive with chopsticks.
7. Oven selama 30 menit. test dengan tusuk sate, bila tidak ada adonan yg lengket berarti bolu sudah matang. Keluarkan dari oven dan keluarkan dr loyang serta diamkan hingga suhu ruang. Bake for 30 minutes. Remove from the oven, Test with a skewer, if there is no sticky dough the cake is cooked. Remove from the pan and leave it to room temperature.
8. Hias sesuai selera dan potong2 sebelum disajikan. Decorate as your desire and cut before serving.

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20 Menit Kue Coklat Macadamia – 20 Minutes Chocolate Macadamia Cake


20 MENIT KUE COKLAT MACADAMIA – 20 MINUTES CHOCOLATE MACADAMIA CAKE

Bahan/ingredients:
1 btr kuning telur ayam kampung kocok lepas. 1 pcs of beaten farmer egg yolk.
4 sdm tepung terigu. 4 tbsp cake flour. (Kunci Biru)
½ sdm coklat bubuk. ½ tbsp cocoa powder. (hershey’s)
3 sdm gula merah. 3 tbsp brown sugar.
5 sdm air mineral. 5 tbsp mineral water.
1½ sdm minyak sayur. 1½ tbsp veggie oil.
½ sdt baking powder. ½ tsp baking powder.
8 butir macadamia oven. 8 pcs roasted macadamia nut.

Cara/method:
1. Panaskan AIRFRYER (KUCHE) 140C selama 20 menit. Preheat AIRFYER (KUCHE) 140 C for 20 minutes.
2. Oles 2 buah ramekin dgn minyak sayur dan taburi coklat bubuk. Sisihkan. Smear 2 ramekins with veggie oil and dusting with cocoa powder. Set aside.
3. Masukkan semua bahan kering dna aduk dalam mangkuk dengan menggunakan sendok takaran. Dan aduk adonan menggunakan sendok makan. Masukkan air, minyak dan telur kocok dan aduk rata. Add all dried ingredients on a bowl using mixturing spoon. Stirring using tablespoon. Pour water, oil and beaten egg and stir well.
4. Tuang adonan kedalam ramekin beri macadamia dan letakkan ramekin ke dalam airfryer saat airfryer masih berjalan dan biarkan hingga timer berbunyi, uji kue dengan tusuk gigi bila tidak ada adonan yang lengket berarti kue sudah matang sempurna. Pour the mixture into ramekin, add macadamia nut and place the ramekin into the airfryer when the air fryer is still running and leave it until the timer sounds, a toothpick test cake if there is no sticky dough that means the cake is perfectly cooked.
5. Keluarkan ramekin dari airfryer dan keluarkan cake dr ramekin dan hias sesuai selera sebelum disajikan. Bisa dihidangkan panas or dingin. Remove the ramekin from the airfryer and remove the ramekin and ornamental cake according to taste before serving. Can be served hot or cold

Note:
1 resep hanya utk 2 kue. 1 recipe just for 2 cakes

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