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

Birthday Cake for Ali

Inge Desiree

Cupcakes fondan

Inge Desiree

Marshmallow Caramel Cone

Inge Desiree

Angry Birds Cake For Rania

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.

Cake Edible For Aurora

Inge Desiree