Sultana Scones

Devonshire tea adalah sebuah sajian minum teh khas Inggris yang konon berasal dari daerah Devon, dimana scones disajikan bersama clotted cream dan selai. Berhubung belum nemu clotted creamnya jadi diganti dengan campuran schlagsahne/whipped cream dan Mascarpone.

Scones berasal dari kata sconbrot, merupakan ‘roti’ khas Skotlandia yang pada akhirnya diadaptasi oleh masyarakat Inggris menjadi makanan khas Inggris yang pembuatannya hanya meliputi tiga bahan utama: tepung, mentega dan susu. Tekstur scones haruslah ringan, dan tidak berat dan tidak basah seperti brownies, dengan demikian baking powder banyak digunakan sebagai bahan pengembang.

Rasa scones bermacam.macam, namun secara tradisional, scones disajikan plain dan tidak memakai banyak gula. Selain itu, scones populer dipanggang bersama cincangan kurma, kismis, sultana, atau currants.

KBB#25 Devonshire ‘Birthday Party’ Tea for KBB´s 4 th birthday !

Resep Scones:
Sumber: Edmons Cookery Book, NZ
untuk 12 potong
3 cups tepung terigu
6 sdt baking powder
1/4 sdt garam
75 g mentega
1 - 1 1/2 cups susu segar
ekstra susu

Ayak tepung, baking powder, dan garam ke dalam mangkuk. Masukkan mentega dan remas hingga berbulir2 seperti remah roti. Tambahkan susu dan aduk cepat menggunakan pisau sampai adonan lembut. Gilas beberapa kali. Tabur tepung sedikit ke atas baking tray. Letakkan dan tekan-tekan adonan scones di atas baking tray. Iris 12 potongan yg sama. Sisakan jarak 2cm antara satu scones dengan yang lainnya. Olesi susu segar di atas scones. Panggang dengan oven 220 ° C selama 10 menit atau hingga matang kecoklatan.

Date Scones

Tambahkan ¾ cup kurma cincang, 1 sdM gula dan ½ sdt bubuk kayu manis ke dalam tepung. Sebelum dipanggang, taburi scones dengan campuran bubuk kayu manis dan gula.

Sultana Scones

Tambahkan ¾ - 1 cup sultanas ke adonan tepung.

English version

The scone is a small British quick bread of Scottish origin. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent. The scone is a basic component of the cream tea or Devonshire tea. (source: Wikipedia)

I only use a half of  the recipe  

Sultana Scones

ingredients:

1 1/2 cups all purpose flour

3 teaspoons baking powder

1/4 tsp salt

1/2 cup milk

1/2 cup sultana

extra milk

directions :

Preheat oven to 220°C. Cover a baking tray with baking paper

Sift flour, baking powder and salt into a bowl and rub in the butter until the mixture resembles breadcrumbs.

Add the milk and mix lightly into a soft dough.

Turn the dough out onto a floured board and knead briefly

Roll the dough out about 1/2 inch in thickness and knead briefly.

Place on the baking tray, brush the tops with milk.

Bake for about 10 minutes until golden brown.

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Rich Chocolate Tart

KBB#24: Rich Chocolate Tart

Sumber: Best Food: Desserts. The Australian Women Weekly.

Untuk 10 porsi

Pastry

185g tepung terigu

25g coklat bubuk

55g icing sugar mixture

150g mentega dingin, cincang

2 kuning telur

1 sdt air dingin

Campur tepung, bubuk coklat, gula dan mentega di dalam mangkuk FP, lalu proses hingga tercampur rata. Masukkan kuning telur dan air, proses lagi hingga menggumpal. Uleni adonan hingga lembut. Tutup menggunakan plastik, dinginkan di kulkas selama 30 menit.

Panaskan oven, suhu sedang (moderate).

Giling adonan pastry hingga cukup lebar untuk memuat loyang tart bongkar pasang ukuran 24cm yang sudah diolesi mentega hingga ke sisi2nya. Letakkan pastry ke dalam loyang, tekan-tekan ke sisi-sisinya, lalu ratakan pinggirannya. Tutup, dinginkan di kulkas selama 30 menit.

Tutup pastry dengan baking paper, isi dengan kacang2an kering atau beras, letakkan di atas loyang oven. Panggang tanpa ditutup selama 15 menit. Keluarkan kertas dan kacang2an/beras, panggang lagi 10 menit hingga sedang kecoklatan. Dinginkan.

Chocolate Filling

4 kuning telur

2 butir telur

55g gula caster

80ml krim kental

300 DCC, lelehkan

1 sdt ekstrak vanilla

Buatlah pastry, lalu turunkan panas oven hingga suhu rendah (moderately slow).

Kocok kuning telur, telur dan gula caster di dalam mangkuk kecil dengan mixer hingga kental dan creamy. Masukkan krim, coklat dan ekstrak. Tuang adonan coklat ke dalam pastry yang sudah dipanggang. Panggang selama 30 menit atau hingga filling matang/set. Dinginkan selama 10 menit. Jika suka taburi dengan ekstra coklat bubuk, hidangkan.

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Lemon Cheese Cake

KBB#23: Cheesy Fun

Lemon Cheese Cake , Sumber: Successful Baking

Cheesecake ala Italian ini memiliki rasa citrusy yang enak sekali disantap dengan espresso kental.

Ingredienst/bahan :

for 8-10 portion

¼ cup port ----- (*sejenis wine - bisa diganti) - I omitted this

¼ cup orange juice

75g sultanas

150g mascarpone (me: 250 g mascarpone)

400g ricotta (me: 500 g ricotta)

125g caster sugar

2 eggs, separated white and egg yolks , 2 btr telur, pisahkan kuning dan putihnya

3 buah lemon, parut kulitnya/lemon zest

60g all purpose flour/tepung teri gu

80g manisan apricot, iris tipis (me: Peach)

Crust:

30g margarine/mentega tawar

185g ground nuts/kacang2an, haluskan (me: 200 g kacang Almond)

8 sdt caster sugar/gula kastor

4 sdt dark brown sugar

½ tsp cinnamon powder/ sdt bubuk kayu manis

¼ tsp mixed spice

Panaskan oven 170C. Siapkan loyang ukuran 23c m , olesi dasar dan sisi2 loyang dengan mentega leleh. Alasi dasar loyang dengan baking paper, lalu olesi mentega leleh.

Panasi port, orange juice, dan sultanas di dalam panci selama 5 menit. Angkat dari api, tutup dan biarkan selama 15 menit.

Crust: panaskan mentega hingga leleh, masukkan kacang2an, semua gula dan rempah-rempah; aduk rata. Letakkan di dasar dan sisi loyang, tekan-tekan supaya padat dan melekat.

Kocok mascarpone dan ricotta hingga lembut, lalu masukkan gula, kuning telur dan parutan kulit jeruk, lalu masukkan tepung, aduk hingga rata dan lembut. Masu kkan campuran sultanas-port-orange juice dan apricots.

Kocok putih telur di dalam mangkuk yang bersih dan bebas l emak hingga soft peaks. Masukkan putih telur kocok ke dalam campuran keju. Tuang ke dalam loyang, ratakan permukaannya.

Letakkan loyang ke atas loyan g oven/loyang biscuit (oven tray/baking tray), panggang selama 1 jam, atau hingga permukaan cheesecake set tengah2nya dan berwarna emas kecoklatan di sekelilingnya. Matikan oven. Biarkan cheesecake di dalam oven dengan pintu dibuka sedikit selama 50-60 menit.

Keluarkan cheesecake dari oven. Gunakan pisau tumpul secara perlahan ke sekeliling cheesecake, lalu biarkan hingga betul2 dingin. Keluarkan cheesecake dari loyang dan dinginkan dalam kulkas sel ama 2 jam sebelum disajikan.

Tips: olesi mentega leleh ke sekeliling loyang agak tebal sehingga crust kacang akan terbalut secara merata.

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Wingko Pandan/Pandan Glutinous Rice Cake plus Spun Sugar

ingredients:
3 eggs, separate white and egg yolks
200 g sugar
250 g glutinous rice flour
1/2 teaspoon pandan pasta
1/4 tsp salt
200 g kokosraspel/shredded coconut
500 ml schlagsahne/whipped cream or can be substituted with 500 ml coconut milk

directions:
beat white eggs until stiff peak, add sugar and pandan pasta. Pour in schlagsahne/whipped cream, glutinuous rice then kokosraspel/shredded coconut. Mix well. Bake in moderate oven 180°C about 25 minutes. Brush the eggyolks on the top of cake, then bake again for about 5 - 10 minutes.

Spun Sugar (Angel’s Hair) source: Dessert Techniques by Le Cordon Bleu Cooking Schools

Sugar Syrup
Medium use 1 ¼ cups sugar to 1 cup water. (me: 1/2 cup sugar and 1 tablespoon water)
Heavy use 1 ¼ cups sugar to ⅞ cup water.

Step :
1. Heat the sugar syrup to 311 °F then plunge into a pan of cold water to halt the cooking process.
2. Cover your work surface with parchment paper. Holding a rolling pin in one hand over the paper, dip the whisk into the sugar syrup and flick it back and forth over the rolling pin so that railing threads are formed.
3. Gently gather up the strands and fold them back over the rolling pin. Loosen and lift them or slide them off the pin gently.
4. Break the sugar in half and gently shape each half as desired in your hands.

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Bangket Kacang/Peanut Biscuits

KBB#20 Biskuit tradisional/kue bangket

Bangket Kacang
source: Nadrah Shahab

Bahan:

750 kg Terigu, sangrai
500 gr Kacang tanah kupas
400-500 gr gula halus
500 ml-600 ml minyak goreng
1 sdt garam

Cara membuat:
1. Sangrai/panggang kacang tanah lalu blender halus. bisa juga masih ada kasar-kasarnya sedikit.
2. Campur terigu + kacang + gula halus+ garam. masukkan minyak sayur sedikit-sedikit higga semua tergampur rata,
4. bulatkan adonan lk 10 gr, lalu pencet perlahan bulatan dengan garpu (karena adonan gampang pecah.
5. Bakar dengan api kecil 140-150 derajad celsius sekitar 20 mnt.
6. angkat kukis ini jangan pada saat panas.

my combination
Bangket kacang/Peanut biscuits
ingredients:
400 g al l pur pos e flour
300 g peanut-> skinless, roasted then grinded
200 g - 250 g caster sugar
250 ml cooking oil
1/2 teaspoon salt

directions: put flour in frying pan (without oil) then cook about 5 minutes then set aside. Sift caster sugar. Put flour, sugar, salt and ground peanut in food processor, gradually add cooking oil until mix well. Form with biscuit cutters. Bake in moderate oven 150°C about 20 minutes.

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Tuna-fish Pizza

I´ve joined KBB (Klub Berani Baking) since KBB´s 4th challange. Now, time for the next challange: KBB#19 (birthday edition). I´m glad in this special edition we are free to choose the recipe from a series of past challanges. So, I decided to make something that I haven´t done it and the most important thing: my kids love it ^^
yeaaaah Pizzaaaaa, Let´s do it !

Pizza
Source: The Perfect Cookbook, David Herbert., Viking, V ictoria, Australia- 2003

Pizza base:
1 sachet (@ 7g = 1/4 oz = 2 tsp) dry yeas/hefe

1 teaspoon sugar
2 ½ cups bread flour/350 g flour (high-grade flour, tepung protein tinggi)

200 ml water (me: 200 ml milk)

2 Tablespoons olive oil, salt

topping (me):
1 can tuna fish, cheese, green and red paprika (bell peppers), onion, curry tomato sauce, salad mayonaise, fresh tomatoes

directions:
* Dissolve the yeast and sugar in a small bowl with 200ml (6 ½ fl oz) of tepid water.
*Stir well and set aside for 10 minutes, or until the mixture froths.
*Place the flour and a pinch of salt in a large mixing bowl.
*Make a well in the centre and add the yeast mixture and olive oil.
*Mix until a firm dough forms. Knead on a lightly floured surface for 5-7 minutes, or until smooth and elastic.
*Place in a clean, lightly oiled bowl, cover with a cloth or plastic wrap and leave in a warm place for 1-1 ½ hours (me: I put the dough in the oven at 50°C for about 1 hour), or until the dough has doubled in size.
* Preheat the oven to 210C (415F, Gas Mark 6-7). *Punch down the dough with your fist to release the air.
*Divide into two or three equal portions and roll out or press to a thickness of 4-5mm (¼ in). Transfer to lightly oiled pizza trays. *Top with your choice of toppings and cook for 15 minutes.
*Then slide the pizza off the tray onto the oven shelf and cook for a further 3-4 minutes, to crisp up the base.

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KBB#18: French Macarons

My first attempt to make macarons for KBB (Klub Berani Baking)#18: failed !. hikss...anyway, it´s to sweet and to much sugar for me :). Next time, I´ll try it again with less sugar, hopefully I can see the feet.

French Macarons
source : Helen, Tartelette
For the shells:
90 g egg whites (use eggs whites that have been preferably left 3-5 days in the fridge)
25 g granulated sugar
200 g powdered sugar
110 g almonds (slivered, blanched, sliced, whatever you like)

Prepare the macarons:
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

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Tuna Lattice Pie

KBB#17 : savoury bake
Klub Berani Baking´s challange this time is quite simple. We can use ready to use puff pastry.

ingredients: 450 g butter puff pastry
for filling:
1 can (195 g) Tuna fish/Tunfisch
1 can (170 g) mushrooms
50 g broccoli or celery, chopped
50 g grated cheese
500 ml milk
5 tablespoons all purpose flour
1 tablespoon butter
1 onion, chopped
1/2 teaspoon white pepper, 1/3 teaspoon nutmegs, salt


Make the filling:
Melt the butter in a pan, add th onion and fry until softened. Stir in the flour and milk, pepper nutmeg and salt bring to the boil, stirring. Add, tuna fish, broccoli, grated cheese and mushrooms, stirring and simmer for about 1 minute.

Arrange ready to use puff pastry in ovenproof dishes (see the picture above), fill in with tuna fish mixture. Brush top with egg yolk. Bake in oven 180°C for about 30 minutes.

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Pandan Chiffon Cake

After browsing many variations of chiffon cake, I decided to make Pandan Chiffon cake for KBB´s challange this month. No oil and no margarine needed in this recipe. Mbak Esther, thank you for sharing the recipe.

Pandan Chiffon Cake
Source: Bunda Estherlita
Ingredients:
I. 100 all purpose flour
115 g caster sugar (me: 100 g)
3/4 teaspoon baking powder sifted

II. 6 egg yolks
3 tablespoons water, a pinch of salt, 1 teaspoon pandan pasta
mix these ingredients by using electric mixer

III.6 egg whites
1/4 teaspoon cream of tartar
56 g caster sugar (me: 50 g)
beat the egg whites. Add caster sugar and cream of tartar, then continue to beat until the whites soft peak

directions: use a spatula to combine I+II, gently fold in the egg whites (III) to the mixture. Pour the mixture into the cake tin. Bake the cake in moderate oven temperature 180°C for about 40 minutes. Allow to cool.

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