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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Eggless Choco Molten Cake

EGGLESS CHOCO MOLTEN CAKE

Untuk 4 porsi. Makes 4 servings

Bahan/ingredients:
60 gr gula pasir. 60 gr granulated sugar.
10 gr coklat bubuk pekat. 10 gr dark cocoa powder. (African)
20 gr coklat bubuk sedang. 20 gr medium cocoa powder. (Bordeaux)

65 gr tepung serba guna. 65 gr all purpose flour. (segitiga Biru)
¼ sdt garam. ¼ tsp salt.
½ sdt baking powder. ½ tsp baking powder.
60 ml minyak canola. 60 ml canola oil.
1 sdt ekstrak vanila. 1 tsp vanilla extract
200 ml susu segar tawar. 200 ml plain fresh milk.
20 gr coklat masak (4 potong). 20 gr dark choco compound. (4 pieces)

Cara/method:
1. Panaskan oven 180C. Oles 4 ramekin atau almunium foil dgn mentega dan tuburi coklat bubuk. Preheat oven to 180C. Grease 4 ramekins or aluminum muffin molds with butter and sprinkle with cocoa powder.
2. Ayak dan campur dgn whisk tepung, gula, coklat bubuk, garam dan baking powder. Sift and combine with whisk together flour, sugar, cocoa powder, salt, baking powder.
3. Masukkan dan aduk minyak dan ekstrak vanila. Perlahan masukkan susu, aduk hingga rata dan lembut. Whisk in oil and vanilla extract. Gradually add milk until batter is well combined and smooth.
4. Bagi adonan ke dalam cetakan yg sudah disiapkan. Letakkan 1 potong coklat di tengah adonan pada tiap cetakan. Divide batter into the prepared molds. Place one piece of chocolate into the center of each mold.
5. Oven selama 20 menit. Biarkan dingin kira2 15 menit sebelum dikeluarkan dr cetakan. Bake for 20 minutes. Let cool slightly for about 15 minutes before removing from the molds.


6. Goreskan pisau di sekeliling cetakan dan pindahkan cake ke piring. Taburi dgn gula halus dan segera sajikan. Run a sharp knife completely around the inside edge of the molds and invert onto plates. Sprinkle with castor sugar on top, and serve immediately.

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Summer Birthday Cake

SUMMER BIRTHDAY CAKE

Ini cake special dan pertama yg kubuat utk ulang tahun emas ku hari ini, 7 Januari 2018 (50th). This is the first and special cake I made for my golden birthday today,  January 7, 2018 (50th)

Bahan/ingredients:
14 btr telur segar. 14 pcs fresh egg.
500 gr gula pasir. 500 gr granulated sugar.
400 gr tepung rendah protein. 400 gr low protein flour. (Kunci biru)
40 gr coklat bubuk pekat. 40 gr dark cocoa powder. (African)
60 gr coklat bubuk sedang. 60 gr medium cocoa powder. (bordeaux)
1 sdt garam. 1 tsp salt.
400 gr mentega tawar lelehkan. 400 gr unsalted butter, melting.
2 sdt pengembang kue. 2 tsp cake emulsifier. (QUICK 75)
Kahlua atau rhum secukupnya utk disemprotkan ke cake. Some kahlua or rhum for spraying on cake


Pelapis coklat leleh/choco ganache filling:
500 gr coklat masak. 500 gr dark choco compound. (Tulip)
300 ml whipping cream. (Greenfield)

Hiasan/garnish:
Strawberry, blueberry, raspberry, blackberry, Morel Berry/Gooseberry(ciplukan), red plum.

Cara/method:
1. Panaskan oven 160C. Oles 3 loyang bulat ukuran 20 inch dan alasi kertas roti. Preheat oven 160C. Smear 3 round pan 20 inch and cover with parchment paper.
2. Campur tepung, coklat bubuk, susu bubuk dan garam. Sisihkan.
3. Kocok kecepatan tinggi gula, telur dan pengembang hingga lembut dan mengembang. Mixer with high speed sugar, egg and emulsifier until soft and fluffy.
4. Masukkan bahan kering bertahap dan aduk dgn spatula. Add dried ingredients little by little and stir well with spatula.
5. Masukkan mentega leleh bertahap sambil diaduk dgn spatula. Add melted butter little by little while stirring with spatula.
6. Tuang adonan dlm 3 loyang dan oven selama 20-25 menit. Pour into 3 pans and bake for 20-25 minutes.
7. Lelehkan coklat dan whipping cream dgn 2 panci. Dan diamkan hingga suhu ruang. Melting choco and WP with double pan. And lets room temperature.
8. Keluarkan dr oven dan biarkan cake suhu ruang, iris menjadi 2 bagian, semprot dgn kahlua/rhum dan lapis dgn choco ganache, susun hingga menjadi 6 lapis. Simpan di freezer 20 menit. Take out the cake from the oven and lets room temperature, separated each cake into 2 layer, spray with kahlua or rhum and spread with choco ganache, arrange up to 6 layer. refrigerate for 20 minutes.
9. Hias dengan butter cream spt pada photo. Decor it with buttercream look like the photo.
10. Tata buah2 segar diatas nya sesuai selera. Place as your desire fresh fruits on top.

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Brownies Tepung Keto – Brownies Keto Flour

BROWNIES TEPUNG KETO – BROWNIES KETO FLOUR

Bahan/ingredients:
60 gr tepung keto. 60 gr keto flour.

20 gr coklat bubuk. 20 gr cocoa powder.
½ sdt garam laut. ½ tsp seasalt.
80 gr mentega tawar. 80 gr unsalted butter. (Anchor)
180 gr coklat masak. 180 gr dark choco compound.
4 bungkus gula diabetasol. 4 sachet diabetasol sweetener.
3 butir telur ayam kampung segar. 3 pcs fresh farmer egg.
50 ml kahlua (boleh ditiadakan atau diganti). 50 ml kahlua. (Can be skip or changing)
50 gr kacang almond cincang. 50 gr chopped almond
Almond iris secukupnya. Some sliced almond
Garam laut secukupnya. Some seasalt.

Cara/method:
1. Panaskan oven 170C, oles mentega dan alasin loyang 20x10cm dgn kertas roti. Sisihkan. Preheat oven 170C, smear the pan 20x10cm with butter and cover with parchment paper. Set aside.
2. Ayak tepung, coklat bubuk dan garam. Sisihkan. sift flour, cocoa powder and salt. Set aside.
3. Lelehkan mentega dan choco. Diamkan hingga suhu ruang. Melting butter and choco. Let it room temperature.
4. Kocok gula dan telur dgn whisk hingga kental. Beaten sweetener and egg with whisk until thickener.
5. Masukkan adonan choco sambil diaduk dgn whisk. Add choco batter while stirring with whisk.
6. Masukkan bahan kering dan aduk. Add dried ingredients and stir.
7. Masukkan kahlua dan kacang almond cincang, aduk. Add kahlua and chopped almond, stir.
8. Tuang adonan brownies ke dlm loyang, ratakan dan taburi garam laut secukupnya, hias dgn almond iris. Pour brownies batter into the pan, flatten and sprinkle some seasalt, garnish with sliced almond.
9. Oven selama 30-35 menit. Baked for 30-35 minutes.
10. Keluarkan dr oven dan potong brownies sebelum disajikan. Take out from the oven and cut brownies before serving.

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