Fortune Cookies KBB # 27

OMG itu yang pertama kali di pikiran pas nyoba tantangan ke 27. Kalau di liat dari ingredients yang sangat sederhana dan baca cara pembuatannya sepertinya nggak ada sesuatu yang sulit. Tapi ternyata pas buat kok susah banget untuk ngebentuk cookies ini supaya bentuknya sesuai dengan aslinya.

Putus asa nyoba pake loyang akhirnya beralih ke penggorengan dengan diameter 12 cm. Akhirnya meskipun bentuk belum ok tapi lumayan deh hehehehe. Dari satu resep ternya yang rada lumayan bentuknya cuma sedikit.

Bu cit ... ini laporannya yaa :o)

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

2 large egg whites
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 tablespoons vegetable oil
8 tablespoons all-purpose flour
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
8 tablespoons granulated sugar
3 teaspoons water


Preparation:

1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets.

2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.

3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.

4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
Note: if you want to dye the fortune cookies, add the food coloring at this point, stirring it into the batter. For example, I used 1/2 teaspoon green food coloring to make green fortune cookies.

5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.

6. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes).

7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies 

Inge Desiree

Panettone ( KBB #26 )

Nggak kebayang bahwa tantangan kali ini bikin "Panettone" secara biasanya suka gagal kalo buat roti..heheheh. Sebelum bikin tanya kiri kanan melalui bb gimana supaya sekali buat langsung sukses. Ternyata ada yang 2 kali buat masih gagal. Aduh makin ciut nih nyalinya. Akhirnya kemarin siap2 in bahannya dan baca instruksi resepnya. Harus fokus takut ada step yang kelewat. Akhirnya... alhamdulillah berhasil.. cihuyyy langsung joget ala dora heheheh

Panettone (traditional Italian christmas bread)
Source: The Worldwide Gourmet

Ingredients
 - 1 1/2 cakes of fresh baker's yeast
- 65 ml (1/4 cup) sugar

 - 6 tbsp. warm water
- 6 egg yolks
- Finely grated zest of 1 lemon
- A pinch of salt
 - 500-750 ml (2-3 cups) flour
 - 100 ml (6 tbsp.) diced candied peel
 - 100 g (6 tbsp.) + 2 tbsp.butter
- 4 tbsp. sultanas
- 4 tbsp. currants
 - 1 tsp. vanilla

>> Method
 Sprinkle 1 tbsp. granulated sugar and the yeast over the warm milk and let sit 3 minutes; mix and let rest in a warm draft-free place (e.g., a warm oven that has been turned off) until the mixture has doubled in volume, approximately 5 minutes;

 pour the mixture into a bowl, add in the egg yolks, vanilla, lemon zest, salt and remaining sugar;
gradually mix in 500 ml (2 c.) of the flour by hand until a smooth consistency is attained - the dough should easily come together into a ball;
 gradually add the butter cut into small dice and beat until the dough becomes smoother and more elastic;
 add 125 to 250 ml (1/2 to 1 c.) more flour until the dough is firm and silky but not sticky;
place the ball onto a lightly floured surface. Knead the dough for approximately 10 minutes.

 When the dough is smooth and shiny, place into a buttered bowl; dust lightly with flour, cover with a kitchen towel and place in a warm draft-free place for about 45 minutes until doubled in volume;

 punch down the dough firmly with your fist and flatten it out in the bowl; add the candied lemon peel, raisins and currants and knead until well distributed but without working the dough more than necessary;
line a large bread pan with brown paper that has been well buttered on both sides; place the dough in the pan and trace a cross on top;

cover with buttered paper and let rise again in a warm place for 15 minutes;
remove the paper from the top; brush the top with softened butter.
 Baking

Preheat the oven to 200°C (400° F);
place the bread pan on the middle rack of the oven and bake for 10 minutes;
 reduce the oven temperature to 160° C (350° F) and continue baking for another 30 to 40 minutes, brushing again with melted butter; the bread is done when the surface is golden and crispy;
 remove from the oven; remove the paper and let cool for 15 minutes before unmolding.

Inge Desiree

KBB # 25 Buttermilk Scones

Nggak Banyak gambar yang bisa di ambil untuk tantangan kali ini. Karena adonan scones ternyata cukup lengket sehingga susah pada waktu yang sama memotret dan menguleni adonan ...hehehhe alasan aja yaa..Tapi bener2 beruntung saya bisa menjadi anggota KBB karena kalau nggak saya gak mungkin untuk mencoba buat scones ini. Ini dia hasil uji cobanya


Buttermilk Scones
(The Australian Women's Weekly)


2 1/2 cups self-raising flour
1 tbsp caster sugar
30 gr butter
1 1/4 buttermilk

1. Preheat oven to 220C fan-assisted. Grease deep square cake tin.
2. Sift flour and sugar into large bowl,rub in butter with fingertips.
3. Make well in center of flour mixture add buttermilk. Using a knife "cut" the buttermilk through the flour mixture to mix to a soft, sticky dough. Knead dough on floured surface until smooth.
4. Press dough out to a 2 cm thickness. Dip 4,5 cm cutter into flour, cut as many rounds as you can from the piece of dough. Place scones side by side just touching in tin. Gently knead scraps of dough together, repeat pressing and cutting of dough. Place in the same tin. Brush tops with a little extra milk.
5. Bake scones about 15 mnt or until just browned and scones sound hollow when tapped firmly on the top with fingers.

KBB # 21 Creme Brulee

Awal tahun semangat begitu terima email untuk tantangan kali ini Creme Brulee...asssiikkk kebetulan belum pernah buat nich. Langsung hunting untuk beli bahan2nya. Biasanya sering liat rhubarb di ranch market (granindo) begitu ke sana ehh barang nya lagi kosong :0( untung boleh di skip jadi tenang deh. Lanjut untuk cari vanilla pods juga kosong disana gak putus asa cari kemchick (pacific place) ternyata sama barangnya kosong...akhirnya baru seminggu kemudian dapet di ranch market (PI). Bahan2 udah lengkap ehh ternyata mertua sakit jadi harus bolak balik ke rumah sakit. Begitu liat tanggal yaaa ampunnn udah mepet waktu nya nichhh.. Baru sabtu kemarin buat dan laporannya hari ini... maaff yaa untuk ibu2 host..
Ini dia hasilnya...

Creme Brulee

Source: Jamie Oliver: The Naked Chef 2

Serves 6

300g fresh rhubarb

3 Tbs caster sugar

2 vanilla pods

300ml double cream

200ml full fat milk

8 egg yolks

80g sugar

Preheat the oven to 140C/275F/Gas 1. Roughly slice up the rhubarb and place it in a pan with the caster sugar and 5 tablespoons of water. Simmer until tender, divide between 6 small serving dishes which your brulee will be cooked in, then set aside.

Score the vanilla pods lengthwise and run the knife up the pod to remove the vanilla seeds. Scrape these into the pan with the pods, cream and milk and slowly bring to the boil. Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy. When the cream and milk are just boiling, remove the vanilla pods and add little by little to the egg mixture, whisking continuously. I like to remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb. Stand these in an appropriately sized roasting tray filled with water half way up the containers, and bake in the pre-heated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre.

Allow to cool to room temperature then place in the fridge until ready to serve. Sprinkle with sugar and caramelize under a very hot grill or using a kitchen blowtorch. Lovely.

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KBB #19 Birthday Edition

Happy Birthday KBB.....
Seneng banget begitu dapat " Surcin " tema tantangan kali ini boleh pilih resep apa aja yang udah pernah di coba di KBB. Karena waktu pertama kali gabung di tantangan yg ke #15 dan udah lama banget pengen nyoba resep Banoffie Pie tapi gak sempet terusssss. Jadi sekarang pas deh waktunya untuk nyoba resep ini dan ternyata bener banget rasanya enakkkkk banget dan alhamdulillah langsung dapat pesenan....aduhhh senengg banget.

KBB # 17 Savory Pie

Wahhh gak terasa udah deket akhir bulan "PR" belum di kerjain...Sebenernya ini pertama kali buat cemilan yang pake kulit pastry. Akhirnya baru minggu ini kesampean untuk beli bahan-bahannya termasuk kulit pastry. Biasanya suka liat kulit pastry dimana-mana banyak .. tapi giliran perlu kok bisa ya pada gak ada stock ... akhirnya dapet juga di Food Hall. Setelah dapet sekarang bingung untuk pake resep yang mana :0( setelah browsing ada yang simple dapet dari blognya " tante Martha Stewart"

Savory Pie

(Martha Stewart)

Ingredients :
1 pound whole milk ricotta
3 large eggs
1/4 cup freshly grated parmesan cheese
1/4 pound mozzarella cheese
1/4 pound prossiutte, thinly sliced (change with smoke beef)
2 tbs chop fresh fresh parsley
1/2 teaspoon freshly ground pepper
1 large egg, lightly beaten for brushing

Direction :

1.Roll out the pastry thinly on a lightly floured work surface. Place s on the prepared baking trays.

2. Prepare filling

    In a large bowl stir together ricotta,eggs, parmesan, smoke beef, and pepper. Set aside.

 

3. To make lattice pattern, fold the remaining rectangles lengthways, then, leaving a 2.5 cm/1 inch border, cut vertical lines across the folded edge.Brush with egg, and bake until filling is firm 40 to 45 minutes.

4. Let cool completely before serving