Regina's posts with tag: kbb
|  | Fifth challange of KBB. This time round is to make perfect sweet shortcrust pasty. The recipe is as follows:
Source: Foodtown Magazine. October-November 2007; Cuisine Magazine, November 2002. with adjustments of pastry making and filling.
Pastry
300g flour, 150g unsalted butter, diced, 5 Tbs sugar, 2 egg yolks, 3 Tbs cold water
Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.
Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes.
Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.)
Filling
75g butter, 50g brown sugar, 3 Tbs milk, 300g sweetened condensed milk, 2 firm bananas, 300ml cream, ½ -1 cup white chocolate curls or grated white chocolate
Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly.
Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill for at least 2 hours. Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate. (You can always use your piping bag and nozzle! You are allowed to use nuts if you'd like).
Makes 4-6.
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| | Here is the fourth challange... Meringue. This sweet treat is really easy to make but it's very tricky to make a perfect meringue. The recipe can be viewed by cliking this. Some more hints and tips can be sourced from here .
I guess that I still need more practice to make a good meringue. |
| Category: | | Baking | | Servings: | | Depending on the size |
Description:Source: Taste Here is the fourth challange for us who join Dare to Bake Club (Klub Berani Baking). The techniques involved are not difficult but tricky. The step by step photos can be seen here. Ingredients:4 egg whites 225g caster sugar 1 tsps cornflour 1 rounded Tbs cocoa powder thickened cream to serve Directions:Preheat the oven to 150C fanbake. Line a baking tray with baking paper. Put the egg whites and caster sugar in a large heatproof bowl and sit over a pan of simmering water. Don't let the bottom of the bowl touch the water or the egg whites will scramble. Stir with a wooden spoon until the sugar has completely dissolved and the mixture is quite hot to touch, then immediately remove from the heat. Whisk egg white mixture using a hand-held electric beater for about 10-15 minutes until very thick, white and glossy. Mix in the cornflour. Sieve in the cocoa powder and, using a large metal spoon, very lightly fold into the meringue using 2-3 strokes. Don't mix it thoroughly. Spoon the mixture (you can pipe it with the piping bag, if you wish-ab) onto the prepared baking sheets in 6 large spoonfuls, making each one as peaky as possible (don't have to do this when you want to make 10 small meringues-ab). Put the baking tray in the oven, reduce the temperature to 120C and cook for 1 hour 15 minutes. Turn off the oven and leave the meringues inside until completely cold. Serve with thickened cream.
 | Category: | | Baking | | Style: | | Italian |
Description: This is the third challenge for the Dare to Bake Club. The source of the pizza base recipe is from The Perfect Cookbook by David Herbert (Viking, Victoria, Australia. 2003) Just click here to see the pictorial step by step directions and some surprises behind the making of this challenge. Ingredients:1 sachet (@ 7g = 1/4 oz = 2 tsp) dry yeast 1 tsp sugar 2 ½ cups bread flour (high-grade flour, tepung cakra kembar) salt 2 Tbs olive oil 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, 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.
| | Here are the stories behind the delicious pizza... there are some joy and sadness.
Verdict of the taste: NICE :D
Click here for the recipe.
See the lighting? Dari terang terjadilah gelap ;-p |
Kemarinnya di milis KBB ada beberapa pertanyaan tentang ragi. Akupun jadi tergelitik untuk mencari tahu lebih lanjut tentang ragi. Informasi berikut adalah terjemahan bebas dari bagian dua buku baking yang ada di perpustakaan rumahku dan informasi ini ada di milis KBB juga. Kalau ada yang salah atau kurang, mohon dibetulkan dan ditambahkan.  Ada 2 jenis ragi kering: 1. Active dry yeast (ragi aktif kering) - harus dihidrasi dengan air hangat (43oC) berjumlah 4 kali dari berat ragi tersebut. Gunakan air bagian dari jumlah air yg akan digunakan utk adonan roti. Jangan menambah jumlah air utk hidrasi. Jika tidak memiliki termometer, cara yang digunakan oleh Sofie Minawati (salah satu anggota KBB) dapat diterapkan. Gunakan 1/3 bagian air mendidih dan 2/3 bagian air suhu biasa. Nanti aku coba dan aku ukur suhunya. Up-date: Barusan saja aku coba teknik tsb, yang aku gunakan 2 cup air dingin dari keran (suhu berkisar antara 22.8-23.2oC) dan 1 cup air panas dari pemanas air (Urnie) dengan suhu berkisar antara 84.4-85.2oC. Suhu akhir dari air campuran tersebut berkisar antara 42.8-43.5oC. Kesimpulannya, kalau mau pakai teknik ini harus hati-hati karena air dingin dan air panasnya tergantung sumber. Kebetulan air dingin dari keran di sini lumayan dingin sedangkan di Jakarta barangkali sekitar 25oC dan kalau pakai air mendidih suhunya bisa mencapai 100oC. Kalau kepanasan, nanti malah raginya mati. Lebih baik ditunggu sampai suhu air hangat tersebut terasa sama atau sedikit lebih hangat dari suhu tubuh kita. 2. Instant dry yeast (ragi instant kering) - tidak perlu dilarutkan dgn air sebelum digunakan karena menyerap air lebih cepat daripada ragi biasa. Ragi ini juga menghasilkan gas lebih banyak jadi diperlukan lebih sedikit drpd ragi biasa. Kadang disebut juga rapid-rise or quick-rise yeast. Ragi peka terhadap perubahan suhu: -20oC - utk ragi segar, secara perlahan2 kehilangan kemampuan utk fermentasi dalam waktu beberapa minggu. 1oC - tidak aktif (suhu penyimpanan) 15 - 20oC - beraksi dgn lambat 20 - 32oC - suhu optimum utk pengembangbiakan (suhu fermentasi dan proofing utk adonan roti) >38oC - reaksi melambat 60oC - ragi tidak aktif (mati) Kalau mau menyimpan adonan di lemari es, lebih baik disimpan pada suhu antara 0-10oC. Adonan akan tetap mengembang tetapi secara perlahan. Penyimpanannya dengan membungkus rapat adonan dengan plastik sehingga tidak terbentuk permukaan yang kering (skinning). Ragi kering (karena sedikit mengandung air, sekitar 5-7%) tidak terlalu sensitif utk dibekukan dan dapat disimpan dalam suhu freezer selama beberapa bulan. Kalau ragi segar (70% air), akan berkurang kemampuan fermentasinya jika disimpan di lemari pembeku. Konversi dari ragi segar ke ragi kering: active dry yeast = 0.4 sampai dengan 0.5 x fresh yeast instant dry yeast = 0.33 sampai dengan 0.35 x fresh yeast Ragi kering lebih sensitif terhadap kandungan gula dan garam yg banyak karena melalui proses pengeringan yg menyebabkan stress pada sel2 ragi tsb. Namun perusahaan pembuat ragi, mengembangkan jenis ragi lain (different strain of yeasts) yang lebih tahan terhadap kondisi yg manis dan asin tsb. Tambahan: Inactive yeast digunakan untuk mengolah adonan roti bukan digunakan untuk menghasilkan gas untuk pengembangan roti. Digunakan untuk memperbaiki kualitas tekstur adonan supaya tidak mudah pecah (tearing) dan adonan menjadi lebih (reduce shrinkage). Digunakan terutama untuk adonan roti yang diolah secara mekanik. Referensi: 1. Le Cordon Bleu Professional Baking 4th edition by Wayne Gisslen, pg 51 2. A Baker's Book of Techniques and Recipe by Jaffrey Hamelman pg 54-57 3. Pengalaman kerja 4. http://www.lesaffreyeastcorp.com/foodservice/inactive.html 
 This cake is the second challenge for KBB. The original recipe and the baking instructions are from Cuisine by Penny Oliver (2005). Cake:
4 eggs, ¾ cup caster sugar, 2/3 cup flour (all-purposed), 1/3 cup
cornflour, 1 tsp baking powder
Beat the eggs with an electric beater until very thick and fluffy.
Slowly add the sugar and continue beating until the mixture becomes
white and very thick. Sift all the dry ingredients together and gently
fold them into the egg mixture. Pour the cake mixture into a buttered
and floured 26-28cm spring form cake tin. Bake in a preheated oven at
190C for 25-30 minutes. Turn the cake onto a rack and cool. Transfer
the sponge to a serving plate. Fix a fold of strong tin foil around the cake to form a collar, ready to receive the chocolate mousse mixture. Mousse:
250g cooking chocolate, 6 egg yolks, 250g soft butter, 6 egg whites
Melt the chocolate over hot water. Beat the egg yolks and blend with
the chocolate to mix well. Beat in the softened butter. Beat the egg
whites stiff to the stiff peak stage. Fold the stiffly beaten egg
whites into the chocolate mixture. Pour the chocolate mixture over the
cake. Cover and refrigerate for 4 hours or overnight.
Note : For mousse you can mix with some flavours like frangelico, cointreau, brandy, vanilla etc, Egg whites you can replace with thickened cream and garnish with your taste…!! Topping:
300ml cream, whipped, 100g cooking chocolate melted with 50ml of cream
and 3 Tbs of brandy
Cover the cake with whipped cream and drizzle over a little melted,
flavoured chocolate. With each slice of cake serve a little extra
flavoured, melted chocolate on the side.
Here is half of the recipe and including the extras. Sponge cake: 2 eggs 125 g sugar 40 g all purpose flour 20 g corn flour ½ tsp baking powder + 1 tsp vanilla extract Chocolate mousse: 125 g chocolate (25 g 85% Lindt chocolate + 100 g Cadbury milk chocolate chips) 3 yolks 125 g reduced salt butter 3 whites + 8 tsp Cointreau + 1 tsp cocoa de liquor Topping: 200 mL whipping cream, Bulla + ¼ tsp gelatine powder (the idea was from Diana's dessert) + ½ tsp vanilla extract + 1 Tbsp icing sugar 100 g Cadbury milk chocolate chips 50 mL whipping cream + glace cherries  
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Since the quantity is slightly on the bigger portion for us, I halved the quantity of the original recipe. I used spring form tin with 20.5 cm in diameter. -
At 19 minutes, the cake was still wet. The total baking baking time was 24 minutes but I think it was slightly too long as the bottom of the cake was quite dark. -
I should use the side of the spring form tin to hold the baking paper. It will hold the paper tighter so that the mousse would not seep out. -
I put a little bit too much Cointreau in the mousse as I was afraid of taking raw eggs... what an excuse  -
I added icing sugar and gelatine to prevent weeping whipped cream. The texture of the whipped cream is mousse like. -
I find Cadbury milk chocolate chips having better taste and flavour than Nestle brand. -
I still need to learn to decorate the cake. It's damn difficult man to do it neatly!!!  Verdicts from the testers on the cake that I made: Pro: - Nice, very velvety - Not too sweet, just nice Con: - A touch too much cointreau so that the taste is overpowering the chocolate taste. However, the flavour becomes milder after 2 days. - The sponge is slightly too dry. My colleague suggested adding some punch so it will be like tiramisu. Thus, the texture will not be too contrast. - Slightly too sweet (I guess it depends on the preference)
Finally, I made the Paris-Brest. It's the first challange of the new founded baking club by Mbak Arfi. Here are the observations during the making of the pastry, the custard and the toffee... 
I will post the step by step photos later to show where I went wrong. No time to put the photos together yet. Promise... Choux Pastry - Baking Instruction - I guess as Ci Irma mentioned, there are some information needed to make the baking temperature clearer, especially for those who never have made the pastry before. I followed the baking temperature as mentioned by Ci Ine.
- Ingredients - I used reduced salt butter and 65 g egg (with shell).
- Put too little dough on the tray - I should not use the small piping bag tip to shape the pastry. I used 5 mm tip and the result was a very thin dough on the tray. I followed the first stage of the baking time and I had to cut down the second baking time with lower temperature. The pastry has been cooked and become dry. Also, I did not have to slice the pastry into two rings as the pastry did not raise due to the above reason. I should think ahead next time.
- Baking Time and Temperature - The first stage was set at 230 deg C for 7 minutes. The second stage was set at 180 deg C (by not openning the door so it was only to turn down the heat but the temperature in the oven was still around 220 deg C) and supposed to be for 10 minutes. I had to shorten the second stage baking time to 2 minutes. Just forget the drying stage... my pastry was already crunchy by that time.
- Assembly of the failed baked pastry - I put 2 rings together!
 Pastry Cream - Quantity - I guess since my pastry did not double in size, I did not need as much cream as suggested.
- Ingredients - I use reconstitute full cream milk powder. The proportion was 1/4 cup (about 25 g) FCMP added with water and made to 1 cup.
- Process - I used a whisk to combine egg, sugar and corn starch.
- Taste - I used vanilla extract instead of vanilla pod as 1 piece of vanilla pod costs over $5.00. I find the cream is slightly too sweet for me.
Toffee - Process - The toffee will still cook from latent heat eventhough it has been taken away from the heat. If you have a candy thermometer, use it. Use the toffee straight after the bubbles subsided or otherwise, it will thicken and difficult to work with. Brush the side of the pan with water to prevent burning of the sugar on the side of the pan.
- Quantity - It's the same comment as the pastry cream
Overall I think the taste would be different if the pastry was made well. With the thin and small amount of pastry, the dominant taste was just the sweetness from the cream and the toffee. Hazenut cream is another option to have with Paris-Brest.
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