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Minggu, 02 Maret 2014

resep hers








resep aneka cake & cup cakes - Thread Not Solved Yet


Resep Japanese Cheesecake by yasaboga

Campur & Ayak
50gr Tepung terigu serbaguna
50 gr Tepung Maizena

Bahan:
60 gr Mentega
250 gr Cream Cheese, biarkan pada suhu ruangan
120 ml whip cream
3 kuning telur
1 btr telur
2 sdt kurit jeruk lemon parut (biar gk amis hehehehe)
5 putih telur
1/8 sdt garam
125 gr gula pasir halus
1 sdt air jeruk lemon

Topping:
2 sdm selai apricot                      
2sdm air

Cara Membuat:
1. Siapkan loyang, alasi kertas roti olesi mentega. Pasang oven 150 derajat celcius.
2. Campurkan mentega, cream cheese dan whip cream dalam wadah. Didihkan dengan api kecil aduk hingga lembut, angkat dari api.
3. Masukan campuran terigu aduk rata. Masukkan kuning telur dan 1 butir telur, aduk rata. Masukan kulit jeruk lemon aduk rata sisihkan.
4. Kocok putih telur hingga berbusa, masukan gula dan air jeruk lemon sedikit-sedikit sambil terus dikocok sampai terbentuk kerucut2 tumpul (soft peak)
5. Tuang 1/3 adonan putih telur ke adonan cream cheese, aduk rata. Tuang campuran ini ke sisa adonan putih telur, aduk rata. Tuang adonan ini ke loyang, panggang dengan cara au bain marie kurleb 75 menit sampai permukaan matang, kuning keemasan. Keluarkan dari oven.
6. Setelah benar2 dingin, lepaskan cake dari loyang. Panaskan selai aprikot dan air, oleskan ke permukaan cheesecake.


Triple Choco Caramel Cake


Bahan- Bahan :
10 btr Telur
150 gr Gula
1 sdm Emulsifier
140 gr Tepung terigu
60 gr Cocoa Powder
75 gr DCC
100 gr Margarine cair

Chocolate Ganache

500 ml Fresh Cream
500 gr Dark Chocolate
50 gr Butter

Caramel syrup

100 gr Gula
50 ml air 1
100 ml air 2

cara membuat :
Cake
1. panaskan margarine sampai mencair, masukan DCC, aduk rata, dinginkan
dan sisihkan.
2. kocok telur dan gula hingga putih mengembang.
3. Tambahkan emulsifier.
4. Masukkan tepung terigu kedalam adonan.
5. Tambahkan kedalam adonan campuran margarine dan DCC, aduk rata.
6. Masukkan adonan kedalam loyang yang telah dialasi kertas roti.
7. Oven dengan suhu + 170oC, hingga matang.
8. Keluarkan dari loyang, dinginkan.

Ganache
1. panaskan fresh cream dengan api kecil, matikan api.
2. Masukan dark chocolate (iris kasar), butter aduk rata.
3. Dinginkan dan siap untuk dipergunakan.
Caramel syrup
1. Panaskan gula dengan air 1 diatas api (masak sampai menjadi caramel)
2. tambahkan air 2 kedalam campuran caramel tersebut, masak dan aduk sampai caramel mencair dan tercampur rata.Matikan api, dinginkan

Cara penyelesaian :
1. siapkan cake, belah menjadi 2 bagian.
2. siram kedua belah cake dengan menggunakan caramel syrup.
3. olesi bagian tengah cake dengan menggunakan ganache dengan ketebalan kurang lebih 1 cm. tutup dengan setengah bagian cake lainnya.
4. hias bagian atas cake dengan mempergunakan ganache, buah dan chocolate.


Another Cuppies


Bahan:

8 butir kuning telur
6 butir putih telur
250 g mentega
250 g gula pasir
250 g tepung terigu


Cara membuat:

Kocok mentega dan gula hingga mentega pucat dan mengembang, lalu masukkan kuning telur satu persatu, sambil dikocok terus hingga rata.
Masukkan tepung terigu, aduk rata.
Ditempat lain, kocok putih telur hingga kaku, campurkan pada adonan mentega, aduk rata.
Tuang dalam cetakan cupcakes panggang +/- 45menit dengan suhu 180derajal celcius

Chocolate Cuppies ....
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKbBu812oWkFMthOFCk5ijn4_S0FTyqEGIBZuixa8BUoas7QF75qNxUiQs2aqfonky0yw_YmRDu6y4QmAJjtSUI0zeP0L9J2ZAR7qGegTjuL4qJme4lMQrY4mXHgOn6pTMVk9lYUdSblg/s400/collage11.jpg


Bahan :
400 gram Margarin
350 gram Gula Tepung
12 Kuning Telur
8 Putih Telur (Kocok hingga kaku)
175 gram Terigu
75 gram Coklat
Vanili secukupnya7
5 gram Kismis ... (ibu pake coklat chips)

Cara Membuat:
Kocok Margarin, Gula Tepung dan vanili sampai tercampur rata kemudian masukan kuning telur satu per satu .... kocok hingga adonan mengembang dan pucat. Setelah itu masukan kocokan putih telur sedikit demi sedikit jangan sampai putih telur cair nya masuk karena bisa bikin cake jadi bantet ..... setelah itu masukan tepung terigu yang telah dicampur dengan coklat dan diayak sedikit demi sedikit.Setelah itu masukan adonan kedalam cups separo trus isi coklat chips ato kismis tutup lagi dengan adonan dan panggang dengan oven panas 160 derajat celcius kurang lebih 25 menit ....Setelah cake dingin baru di hias .....









Klappertart - Original Recipe by Ellen posting at Teras Kuliner

Bahan :
200gr gula
220- 250 gr tepung terigu
100 gr butter atau margarine, cairkan
210 ml air kelapa
1/2 kaleng SKM
2 kelapa muda,keruk isinya
240 gr telur utuh( dari ukuran 4x 60 gr telur)
40 gr kismis ( aku mix kismis golden dan kismis biasa)
20 gr irisan kenari/almondvanili

Cara :
Larutkan SKM dgn air kelapa, sisihkan.Kocok telur dan gula sampai fluffy lalu segera hentikan jgn sampai pucat ngocoknya, tambah vanili, tepung, susu dan mentega cair, aduk terus dgn sendok kayu sampai busanya hilang. Tuang ke cetakan glassproof dan panggang selama 30-40 min dgn suhu 170-180° Centigrade.


Klappertart



KLAPPERTART Recipe by : Uceu

Bahan :750 ml fresh milk / susu murni segar
200 gr gula pasir
250 ml fresh cream cair
125 gr tepung maizena
75 gr tepung terigu
150 gr margarine
9 btr kuning telur (kocok lepas)
3 btr kelapa muda
¼ sdt kayu manis bubuk
¼ sdt vanilla essenceToping :
9 btr putih telur
50 gr gula halus / gula pasir

Kismis (rendam dalam air hangat sebentar)
Kenari cincang
Kayu manis bubuk

Cara membuat :
1. Campurkan fresh cream cair, tepung maizena, tepung terigu sampai tercampur rata. Sisihkan.
2. Didihkan fresh milk / susu murni segar dan gula pasir dengan api sedang sampai mendidih.
3. Masukan campuran fresh cream tersebut diatas kedalam adonan fresh milk dan gula yang mendidih.
4. Aduk adonan dengan cepat sampai adonan tersebut mengental dan tercampur rata. Matikan api.
5. tambahkan margarine kedalam adonan, aduk rata.
6. tambahkan kuning telur yang sudah dikocok lepas, sedikit demi sedikit. Aduk rata.
7. Tambahkan kayu manis bubuk dan vanilla essence.
8. tambahkan kelapa muda, aduk rata.
9. Masukan kedalam loyang/cetakan almunium atau pinggan tahan panas.
10. Oven selama 20 menit dengan suhu 150-160 C, dengan cara au bain marrie.
11. Mixer 9 btr telur dan 50 gr gula pasir sampai menjadi menrique/mengembang kaku. Masukan kedalam plastik segitiga/piping bag.
12. semprotkan adonan topping keatas adonan yang telah setengah matang, taburi dengan kismis dan kenari cincang, oven lagi selama 20 menit sampai adonan topping menjadi coklat.
13. Keluarkan adonan, taburi dengan kayu manis bubuk. Dinginkan.




























Chiffon Ketan Item
http://photos1.blogger.com/blogger/1082/955/320/chiffon%20ketan%20item%20slice.jpg
Bahan 1 :
200 ml putih telur ~ sekitar 5 butir deh yaa
150 gr gula pasir ~ buat aku kemanisan, bisa kurangin ampe 100gr deh
1/2 sdt garam

Bahan 2 :
5 butir kuning telur
100 ml santan kental ~ aku pake kara.... hehehe.. pemalasssss
75 ml minyak sayur
150 gr tepung ketan item ~ diayak yaaaaa..... jangan ampe lupa !

Caranya :
1. masukin tepung ketan item kedalam wadah, buat lubang ditengahnya
2. tuang kuning telur, minyak sayur dan santan
3. aduk searah pake whisk sampe jadi adonan yang kental, pastiin si tepungnya larut semua ya, jangan sampe ada yang mringkil mringkil
4. campur putih telur, gula pasir dan garam
5. kocok campuran putih telur dengan mixer kecepatan tinggi sampai kental
6. campurin adonan putih telur ke dalam adonan tepung, aduk pake spatula sampe tercampur rata, jangan sampe masih ada adonan putih telur yang misah ya
7. tuang ke loyang chiffon yang tidak dioles sama sekali, bagian dasarnya boleh dialasi kertas roti
8. panggang dalam oven suhu 180° C selama ± 50 menit
9. setelah matang, keluarkan dari oven, langsung tunggingin si loyang sampai dingin, baru keluarin chiffonnya
• yang triky di chiffon adalah manggangnya, cek dengan cara pegang permukaan cake, kalo permukaan cake masih berasa bunyi kreess.... kayak yang ada busanya tuh, nah itu belon cukup mateng, panggang lagi sampai kalo permukaannya diteken dia akan naek lagi
• eh iya, waktu ngecek gini, cakenya jangan diangkat dari rak oven ya, jadi masih diatas raknya ajah
• terus, begitu keluar dari oven, langsung ditunggingin ya, jangan ditunggu dulu, dijamin bakal mimpes dengan suksesnya
• waktu ngeluarin cake, selipin pisau panjang yang tipis yang tajem di antara cake n loyang, jalanin muterin loyangnya, jangan naek turun ya, ntar pinggiran si chiffon jadi rompal rompal
• kalo cakenya masih lengket ke dasarnya, pake cara yang sama





















Cake Coklat Lapis Vla


http://photos1.blogger.com/blogger/1082/955/320/Cokelatlapisfla1.jpg
Sumber : Sahabat Nestlé

Sebagai selingan, sajikan Cake Cokelat Lapis Fla ini. Pas untuk menemani Anda bersantai dalam segala suasana.

Bahan
200 gr mentega
250 gr gula pasir yang halus
5 butir kuning telur ayam
5 butir putih telur ayam, kocok hingga kaku
100 ml NESTLÉ MILKMAID® Kental Manis Cokelat, larutkan dengan100 ml air

Ayak:
200 gr tepung terigu
50 gr cokelat bubuk
1 sdt baking powder

Vla:
50 gr tepung terigu
150 ml NESTLÉ MILKMAID® Kental Manis Putih
500 ml air hangat
4 butir kuning telur ayam
1/8 sdt vanili bubuk

Olesan:
150 gr cokelat masak pekat, cincang
100 ml NESTLÉ MILKMAID® Kental Manis Cokelat

Cara membuat :
Siapkan loyang bundar 20 cm dan tinggi 7 cm, olesi margarin, lapisi dasarnya dengan kertas. Taburi sedikit tepung terigu. Sisihkan.

Kocok mentega dan gula pasir hingga lembut.
Masukkan kuning telur satu per satu sambil kocok hingga kental.
Tuangkan larutan susu MILKMAID® Cokelat, aduk rata.
Masukkan campuran tepung terigu secara bertahap sambil aduk rata.
Tambahkan adonan putih telur kocok, aduk hingga rata.
Tuang adonan ke dalam loyang, ratakan.
Panggang dalam oven panas 180° C selama 45 menit hingga kecokelatan dan matang.
Angkat, keluarkan dari loyang dan dinginkan.

Vla:
Larutkan MILKMAID® Putih dan air hangat.
Aduk tepung terigu dan vanili dengan larutan susu hingga rata.
Jerangkan di atas api kecil hingga panas.
Ambil sedikit adonan susu, aduk dengan telur hingga rata. Tuangkan kembali ke dalam adonan susu panas. Aduk-aduk hingga mendidih dan kental. Angkat.

Olesan:
Tim cokelat masak dan MILKMAID® Cokelat hingga leleh. Angkat.Penyelesaian:
Belah cake membujur menjadi dua. Olesi bekas belahannya dengan adonan vla panas hingga rata. Satukan kembali.
Olesi keliling sisi cake dengan adonan Olesan. Hias sesuai selera.
Sajikan.














Stroop wafel


 STROOP WAFEL HERS
Ingredients
Original recipe makes 12 servings
•     4 cups all-purpose flour
•     1 1/8 cups butter, melted
•     3/4 cup white sugar
•     2 (.25 ounce) envelopes active dry yeast
•     1/4 cup warm milk
•     1 egg
•     1 1/2 cups molasses
•     1 1/3 cups packed brown sugar
•     1/3 cup butter
•     1 teaspoon ground cinnamon
Directions
1.    In a large bowl, mix together the flour, melted butter, sugar, yeast, milk and egg. When the dough becomes to stiff to stir, turn out onto a floured surface and knead by hand for a few minutes. Set aside to rise for 45 minutes.
2.    To make the filling, heat the molasses, brown sugar, remaining butter and cinnamon in a saucepan over medium heat. Stir to blend, and set aside.
3.    Preheat a pizzelle iron. Knead the dough briefly, and divide the dough into 2 inch balls, or a size compatible with your pizzelle iron pattern. Press the balls in the preheated iron, and cook until the iron stops releasing steam, or until the waffles are golden brown.
4.    Carefully remove with a knife or spatula, and split in half horizontally (like pocket bread) while they are still warm. Don't wait too long, otherwise they will break. Spread filling on the insides, and put the halves back together.

Food color, if desired
Directions
Combine flour, butter and whipping cream in small bowl. Beat at low speed, scraping bowl often, until well mixed. Divide dough into thirds; wrap in plastic food wrap. Refrigerate until firm (at least 2 hours).



Heat oven to 375° F. Roll out dough on well-floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 1 1/2-inch round cookie cutter. Dip both sides of each cookie in sugar. Place 1 inch apart onto ungreased cookie sheets; prick all over with fork.



Bake for 6 to 9 minutes or until slightly puffy but not browned. Cool slightly; carefully remove from cookie sheets. Cool completely.



Combine all filling ingredients except milk or juice and food color in small bowl. Beat at medium speed, gradually adding enough milk for desired spreading consistency. If desired, tint filling with food color. Carefully put cookies together in pairs with 1/2 teaspoon filling for each sandwich cookie.


"Jamaretti" Cookies

.
Ingredients
•    2 1/4 cups flour (spooned and leveled), plus more for work surface
•    1 teaspoon baking powder
•    1/2 teaspoon fine salt
•    1/2 teaspoon ground cinnamon
•    1/2 cup almond paste
•    3/4 cup sugar
•    1 stick unsalted butter, room temperature
•    2 large eggs
•    1/2 cup jam (apricot, blackberry, or raspberry)
•    1 cup confectioners' sugar
•    4 teaspoons whole milk
Cook's Note
This dough can be prepped and frozen up to a week in advance. Just thaw it in the refrigerator overnight.
Directions
Whisk together flour, baking powder, salt, and cinnamon. In a food processor, pulse almond paste and sugar until smooth. Add butter and eggs and blend until smooth. Add flour mixture and pulse until dough forms. Divide into 4 equal pieces, wrap in plastic, and chill 30 minutes.
Preheat oven to 350 degrees. On a lightly floured surface roll each piece into a 10-inch log. Transfer logs to two parchment-lined baking sheets and flatten to about 2 inches across. Bake until just dry, 12 to 15 minutes.
Remove from oven; with the handle of a wooden spoon, make a trench down each log. Spread 2 tablespoons jam into each trench. Bake until golden brown, 8 to 10 minutes more. Let cool on sheets on wire racks.
Whisk together confectioners' sugar and milk until smooth. Drizzle glaze over logs. Let glaze harden, 20 minutes. With a serrated knife, cut logs on the diagonal into 1-inch slices. (Store in airtight containers, up to 1 week.






Tea Time Sandwich Cookies

Cookies
2 cups all-purpose flour
1 cup LAND O LAKES® Butter,; softened
1/3 cup LAND O LAKES™ Heavy Whipping Cream
Sugar
Filling
3/4 cup powdered sugar
1/4 cup LAND O LAKES® Butter,; softened
1 teaspoon vanilla or lemon extract
1 teaspoon freshly grated lemon or orange peel
1 to 3 teaspoons milk, orange juice or lemon juice










Oatmeal-Raisin Cookies
Recipe Reviews Video
Save this recipe


Ingredients
•    1 cup(s) all-purpose flour
•    2 teaspoon(s) baking soda
•    1/2 teaspoon(s) salt
•    1 cup(s) (packed) brown sugar
•    1/2 cup(s) granulated sugar
•    1/2 cup(s) (1 stick) butter or margarine, softened
•    1 teaspoon(s) vanilla extract
•    2 large eggs
•    3 cup(s) old-fashioned or quick-cooking oats, uncooked
•    1.5 cup(s) raisins
________________________________________
Directions
1.    Preheat oven to 350 degrees F. Line large cookie sheet with nonstick foil (or use nonstick cookie sheet).
2.    On waxed paper, combine flour, baking soda, and salt.
3.    In large bowl, with mixer at medium speed, beat sugars and butter until creamy, occasionally scraping bowl with rubber spatula. Beat in vanilla, then eggs, 1 at a time, beating well after each addition. At low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl. With spoon, stir in oats and raisins.
4.    Drop dough by heaping measuring teaspoons, 2 inches apart, onto prepared cookie sheet. Bake cookies 11 to 13 minutes or until tops are golden. Cool cookies on cookie sheet 1 minute, then transfer to wire rack to cool completely. Repeat with remaining dough.
Serving size = 1 cookie

Chewy Chocolate Chip Oatmeal-Raisin Cookies


•    Nonstick cooking spray
•    1/2 cup(s) (1 stick) light corn-oil spread (56 to 60 percent fat)
•    3/4 cup(s) packed dark brown sugar
•    1/2 cup(s) sugar
•    2 large egg whites
•    1 large egg
•    2 teaspoon(s) vanilla extract
•    2 cup(s) all-purpose flour
•    1 cup(s) quick-cooking oats
•    1 cup(s) low-fat semisweet-chocolate pieces
•    1/2 cup(s) dark seedless raisins
•    1 teaspoon(s) baking soda
•    1/2 teaspoon(s) salt
________________________________________
Directions
1.    Preheat oven to 375 degrees F. Spray 2 large cookie sheets with nonstick cooking spray.
2.    In large bowl, with mixer at low speed, beat corn-oil spread, brown sugar, and sugar until combined. Increase speed to high; beat until light and fluffy.
3.    Add egg whites, egg, and vanilla extract; beat until smooth.
4.    With spoon, stir in flour, oats, chocolate pieces, raisins, baking soda, and salt until combined.
5.    Drop dough by level tablespoons, about 2 inches apart, on cookie sheets. Place cookie sheets on 2 oven racks. Bake cookies 10 to 12 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. With pancake turner, remove cookies to wire racks to cool.
6.    Repeat until all batter is used. Store cookies in tightly covered containers.



Ginger Cookies

•    1/2 cup(s) (1 stick) butter or margarine
•    1/4 cup(s) vegetable shortening
•    1 cup(s) light molasses
•    1 tablespoon(s) baking soda
•    3.5 cup(s) all-purpose flour
•    1 cup(s) sugar
•    1/2 cup(s) buttermilk
•    1 tablespoon(s) ground ginger
•    1/4 teaspoon(s) salt
________________________________________
Directions
1.    Preheat oven to 350 degrees F. Grease 2 large cookie sheets.
2.    In small saucepan, heat butter and shortening over medium-low heat until melted, swirling pan occasionally.
3.    In large bowl, with whisk, mix molasses and baking soda. Add butter mixture, flour, sugar, buttermilk, ginger, and salt, and stir until blended.
4.    Drop dough by rounded measuring tablespoons, 3 inches apart, on prepared cookie sheets. Bake cookies 13 to 15 minutes, rotating cookie sheets between upper and lower racks halfway through baking.
5.    Cool cookies on cookie sheets 1 minute, then with wide spatula, transfer to wire racks to cool completely. Repeat with remaining dough.
6.    Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.
One serving = 1 cookie
Hazelnut-Chocolate Sandwich Cookies
Nutritional Information

Yields: 6 dozen cookies
Prep Time: 1 hr 30 min
Cook Time: 9 min
Oven Temp: 350

Ingredients
•    Basic Cookie Dough
•    1/3 cup(s) hazelnuts, toasted and chopped
•    3/4 cup(s) hazelnut-chocolate spread
________________________________________
Directions
1.    Prepare Basic Cookie Dough.
2.    Preheat oven to 350 degrees F. With hands, shape dough by level measuring 1/2 teaspoons into balls. Place balls, 2 inches apart, on ungreased large cookie sheet. Dip bottom of flat-bottomed glass in sugar as needed; use to press each ball into 1-inch round. Sprinkle half of the rounds with hazelnuts. Bake cookies 9 to 10 minutes or until edges are golden-brown. Transfer to wire rack to cool. Repeat.
3.    Assemble sandwich cookies: Spread flat sides of plain cookies with 1/2 teaspoon hazelnut-chocolate spread. Top each with a nut-covered cookie, top side up, pressing lightly.
4.    Store cookies in tightly sealed container, putting sheets of waxed paper between layers, at room temperature up to 1 week or in freezer up to 3 months.
Nutritional information is based on one sandwich cookie.


Coconut Cookies
•    3 1/2 cups all-purpose flour
•    2 cups sugar
•    2 cups butter, softened
•    1 tablespoon baking powder
•    1 teaspoon baking soda
•    1 teaspoon vanilla
•    1 1/2 cups flaked coconut
Directions:
In large bowl, combine, flour, sugar, butter, baking powder, baking soda and vanilla.
Beat on low, scraping bowl often, until well blended, 3-4 minutes.
Stir in coconut.
Divide cookie dough into halves, shape into a roll 12 x 2.
Wrap in wax paper, refrigerate until firm- around 2 hours.
Heat oven to 350°.
Cut rolls into 1/4" to 1/2" slices.
Place 2-inches apart on ungreased cookie sheet.
Bake 9-14 minutes.
Cool slightly, then remove from