Friday, September 30, 2011

Doughnuts Recipe Red Bean Taro

Doughnuts Recipe Red Bean Taro content
Material:

    250 g taro, steamed, mashed
    250 gr flour
    2 tsp instant yeast
    2 egg yolks
    1 egg white
    2 tablespoons granulated sugar
    2 tablespoons powdered milk
    2 tablespoons margarine
    1 teaspoon salt (to taste)
    600 ml cooking oil


Filling:

    75 g red beans, soaked 4 hours, boiled until tender
    75 grams sugar
    50 ml thick coconut milk
    1 / 4 teaspoon salt (to taste)
    2 pandan leaves lbr


Method:

    Mix the flour, salt, milk, yeast, eggs, mix well. Enter taro and butter. Knead until smooth. Let stand for ± 15 minutes.
    Rounded shape as much as + 12 pcs.
    Make filling: red bean and coconut milk mixed, put into a blender and puree.
    Mix the dough red beans with sugar, salt, pandan leaf, stir well. Then cook over low heat until thick. Remove, let cool and form small round.
    Take a donut dough, flatten, then fill with red bean paste contents, cover with another donut dough, flattened sphere shapes so.
    Heat oil and fry until golden yellow donuts. Remove and drain.
    Serve while warm.

Serves 6

Nutritional value per serving:
Energy: 206 Cal
Protein: 6.0 g
Fat: 5.8 grams
Carbohydrates: 32.9 grams

Source: tabloid-nakita.com

Chicken Souffle

Chicken Souffle Ingredients:

     200 grams of minced chicken meat
     100 grams margarine
     100 grams flour
     400 ml of liquid milk
     100 grams of spinach (boiled and chopped fine)
     100 grams grated cheese
     5 egg yolks
     5 egg whites beaten stiff
     salt and pepper to taste
     1 / 2 teaspoon ground nutmeg
     margarine for greasing

How to Make Chicken Souffle:

     Melt margarine. Enter the flour. Stir until browned. Pour the milk. Stir until bubbling. Enter the minced chicken. Stir until chicken is cooked.
     Add the spinach, grated cheese, and egg yolks. Stir until mixture is bubbling again. Sprinkle salt, pepper, and nutmeg powder. Stir well and remove from heat.
     Once the dough is lukewarm, pour the beaten egg whites. Stir well.
     Pour mixture into a heat resistant dish that has been covered with paper as well as the base and sides are iolesi margarine.
     Oven for 30 minutes.

For 8 portions
Source: Tabloid-nakita.com

Thursday, September 29, 2011

Blueberry Dew Donuts

Ingredients To Make Blueberry Dew Donuts Snack:

    560 g high protein flour
    240 g low protein flour
    352 g of ice water
    12 g instant yeast
    12 g baking powder
    12 g salt
    96 g sugar
    32 g milk powder
    120 g margarine
    2 btr chicken eggs
    1 tsp bread developers
    1 / 2 tsp vanilla powder


Material Content:

    250 cc of liquid milk
    50 g cornstarch, dissolved in a little water
    1 / 2 tsp vanilla
    100 g sugar
    1 tablespoon blueberry jam

How To Make Blueberry Dew Donuts Snack:

    Stir all dry ingredients (flour, yeast, baking powder, salt, sugar, milk powder, softeners bread) together until blended.
    Add the eggs and stir the water with your hands until well blended and dull. If using bread mixer, use a speed for 2 minutes.
    Add margarine, knead with hands until completely dull (about 30 minutes). If using bread stirrer, stirring with a speed of 2 for 13 minutes.
    Round the dough, put in bowl, cover with a sheet of plastic. Let stand for 15 minutes.
    Roll pastry dough with rolling pin until as thick as 15 mm. Or weigh the dough @ 50 g.
    Place donuts on a baking sheet, cover with a sheet of plastic, leave on for 30-40 minutes at room temperature until fluffy.
    Fry in hot oil until golden brown and a lot. Remove and drain.
    Make filling: Combine milk and sugar and cornstarch solution and stir well. Simmer over low heat, stirring frequently, until mixture becomes thick. Add the vanilla and blueberry jam, stir quickly, then immediately turn off the flame.
    Take a plastic triangle, pour the batter contents, and close tie, scissors tip. Then fill the donuts to fill any part of the center.
    Serve while warm or serve cool and sprinkle with powdered sugar.

For 25 servings

Nutritional value per serving:
Energy: 181 kcals
Protein: 3.6 g
Fat: 5.4 g
Carbohydrates: 29.4 g

TIP

    To be crunchy and delicious donuts fried in oil should be twice the flour used. Example when using 500 g of wheat flour using 1000 ml cooking oil. Before frying, the oil must be really hot (around 1200C).
    Knead the donuts by hand. If using a mixer, use a special mixer such as bread mixer.
    If batter is too thin (soft), use a straight donut mold can be dipped in oil when frying

Source: Tabloid-Nakita.com

Papaya Cake

Papaya Cake Making Materials:

     6 eggs btr
     175 g sugar
     200 g wheat flour
     15 g milk powder
     20 g cornstarch
     150 g ripe papaya, mashed
     50 g margarine, melted
     paper cup

How to Make a Cup Cake Papaya:

     Beat eggs and sugar until stiff.
     Enter a mixture of flour, cornstarch and milk powder.
     Enter papaya margarine and stir well.
     Pour batter into a paper cup that is inserted in a muffin cetakkan.
     Bake for 15 minutes.


For 10 servings

Nutritional value per serving:
Energy: 241 kcals
Protein: 6.0 g
Fat: 12.1 g
Carbohydrates: 26.6 g

Source: Tabloid-nakita.com

Wednesday, September 28, 2011

Egg Tart Original

Egg Tart Original Material:

     1 lbr puff pastry


contents:

     2 egg yolks, beat until white
     100 g sugar
     80 ml milk
     80 ml of water

How to Make Egg Tart Original:

     Preheat oven at 180 ° C, basting the pie round mold with margarine 7-8 cm in diameter.
     Tata puff pastry on top of the mold, so close the round shape like a mold.
     Make filling: Heat water and sugar until a thick syrup. Enter the egg yolks until white, add milk and syrup and stir well.
     Pour contents into a puff pastry, baked until cooked.


Serves 6

Nutritional value per serving:
Energy: 221 kcals
Protein: 5.1 g
Fat: 10.8 g
Carbohydrates: 25.2 g

Source: Tabloid-nova.com

Tuesday, September 27, 2011

CRISPY AND creamy Doughnu

Material Making Donuts, CRISPY AND creamy Doughnut:

     14 g yeast
     50 ml warm water
     355 ml of warm liquid milk
     100 g sugar
     6 g of salt
     2 eggs btr
     68 g butter
     625 g flour
     1000 ml cooking oil, for frying


coatings:

     76 g butter
     250 g castor sugar
     8 ml vanilla
     60 ml of hot water, if needed
     100 g almonds, toasted briefly

How To Make Donuts, CRISPY AND creamy Doughnut::

     Soak yeast in warm water, let stand for 5 minutes, or until foamy.
     Combine yeast, milk, sugar, salt, eggs, butter, 2 cups flour. Whisk in the low speed, or beat with a wooden spoon. Add the remaining flour, beat until dough is dull. Stir up to 5 minutes or until elastic.
     Place the dough in the container and lid, let stand in warm place until doubled in size. Dough is ready formed.
     Sprinkle with flour and roll gently to 1.3 cm thick. Print a donut mold. Let the donuts rise until doubled. Cover with a clean napkin.
     Make coating: Melt half the butter until melted, insert the castor sugar and vanilla until well blended, remove and stir in hot water plus a little water.
     Heat oil and fry until cooked donuts or golden yellow.
     Dip donuts in one of the coating surface while hot, and sprinkle with almonds.
     Serve while warm or cold.

For 20 servings

Nutritional value per serving:
Energy: 209 kcals
Protein: 4.1 g
Fat: 6.3 g
Carbohydrates: 33.6 g

Source: Tabloid-Nakita.com

Bolu Steam

Bolu Steam Ingredients Suji Leaves:

     125 grams sugar
     200 ml of water
     25 ml water of 10 pieces of leaf suji suji leaves pounded + 2 pandan leaves
     1 drop of pandan paste
     1 / 2 teaspoon salt
     3 eggs
     150 grams of wheat flour
     1 / 2 teaspoon baking powder

How to make Suji Bolu Steam Leaves:

     Boil water and sugar to boil, remove and cool after measuring 175 ml.
     Beat eggs until thick, put flour, sifted with baking powder.
     Enter the water with sugar, salt, and water, stirring rate suji leaves.
     Pour batter into molds, steamed for 15 minutes.
     Lift and serve.

For 12 pieces

Sources: Saji 3/th edition. I/25 September - 9 October 2003

Monday, September 26, 2011

Fruit Pudding

Various Fill Materials Make Fruit Pudding:

     Roll 1 piece of cake, cut into pieces, ready to buy
     Agar-agar powder 3 packs of white, beaten
     400 grams granulated sugar
     Water 100 ml

Material Ornament Various Fruit Pudding Contents:

     Cans mandarin oranges 1 / 2 cans, ready to buy
     2 fresh kiwi fruit, cut
     15 pieces of fresh strawberries,
     1 red cherry fruit

How to make the contents of Various Fruit Pudding:

     Cook water, sugar and gelatin until boiling. Lift and reserving 100 ml of agar-agar, set aside.
     While whipped whip cream until thick. set aside.
     Set, roll the cake has been cut into a round baking pan, set aside.
     Mix the gelatin into the whip cream, mix well using a mixer.
     Pour gelatin mixture into the pan and chill in the fridge.
     Arrange mandarin orange, kiwi, strawberries and cherries on top of agar then flush with the rest of the agar.
     Serve.

For 10 pieces

Source: Chef Edition 0004 November 2003

Lolipop

Candy Making Children's Materials Pantastis Lolipop:

     125 cc of vanilla syrup
     510 tbsp sugar fructose, can be purchased at the grocery store cake
     a few drops of red dye, yellow, and green (for food)
     2 tablespoons flour
     3 tablespoons vanilla syrup, Popsicle sticks to spread (to taste)
     Prints a variety of funny characters (such as flowers, animals, etc.)

How to Make Candy Lolipop Pantastis:

     Combine syrup, fructose sugar and white flour. Cook over medium heat while stirring occasionally for 15 minutes.
     Reduce heat, and cook until temperature is 130 ° C. Divided into 3 parts, add on each piece of red dye, yellow, and green according to taste.
     While hot or printed form according to taste and stick with stick lollies.

Source: tabloid-nakita.com

Candy Making Tips:

     Can actually produce sucrose sugar candy with a better texture. But for children, better use of the sugar fructose or fruit sugar in order to avoid high levels of sugar in the blood or for those who are dieting. Sugar fructose also had higher levels of sweetness than the sugar sucrose, so the fewer the number of its use.
     Choose materials with oil-based dye coloring so evenly. Special dyes for coloring candy or candy can be purchased at the grocery store cakes. Avoid the main made ​​of water and alcohol.
     Use medium heat and constant with temperature over 100 ° C.

Sunday, September 25, 2011

Pudding Ingredients

Pudding Ingredients Make compote:

     1,000 ml thin coconut milk
     2 bananas horns, steam
     200 grams of yellow squash, steamed
     1 packet gelatin
     150 grams of brown sugar
     2 pieces of pandan leaves
     2 egg yolks

How to Make Pudding compote:

     Blend bananas with horns and yellow squash 400 ml coconut milk
     until smooth.
     Mix with brown sugar, remaining coconut milk, and gelatin.
     Cook with pandan leaves to boil. Turn off the heat. enter
     egg yolk. Stir briefly.
     Insert the dough into the mold that has been moistened. Cool.

For 16 pieces

Source: Tabloid-nakita.com

Pudding Ingredients Kopyor

Making Pudding Ingredients Kopyor I:

     600 ml of water
     150 grams of brown sugar, finely combed
     2 pieces of pandan leaves
     2 egg yolks
     1 packet gelatin powder
     1 Kopyor coconuts, grab the meat

Making Pudding Ingredients Kopyor II:

     400 ml of coconut milk 1 / 2 coconut
     70 grams sugar
     1 packet gelatin powder
     1 yolk
     3 egg whites
     30 grams sugar

How to Make Pudding Kopyor:

     Boil the ingredients I while stirring until boiling. Remove from heat and enter the egg yolks, stir again until smooth. Pour half the mixture into a mold shaped semi-circle, sprinkle coconut Kopyor, let it harden.
     Cook II materials, ie coconut milk, sugar, and gelatin, stirring until boiling, then asukkan egg yolks and stir until boiling again. Lift.
     Beat the egg whites until foamy, then enter 30 grams of sugar gradually while whipped until stiff. Pour the cooking liquid to boil while II are already shaken again.
     Pour some batter on top of layer II I. After a bit stiff, put some more material I. Sprinkle coconut Kopyor. After a bit stiff, reinsert the batter II. And so on until the dough runs out.
     Cool the pudding and cut into pieces before serving.

For 20 pieces

Source: Tabloid-Nakita

Fruit Pie

Wafer Vla Ingredients Fruit Pie Make:

     150 grams of vanilla wafers, crushed
     75 grams unsalted butter, melted
     Canned oranges, 1 can, drained
     5 pieces of red cherries, slivered 2 parts
     5 pieces of green cherries, slivered 2 parts

Wafer Vla Vla Ingredients Fruit Pie:

     200 ml of liquid milk
     Sugar 50 grams
     2 tablespoons cornstarch, dissolved in 2 tablespoons water
     Esen vanilla to taste

How to Make Pie Fruit Wafer Vla:

     How to Make Vla: Mix all ingredients, except Esen vanilla, mix well. Insert the plastic triangle.
     Mix wafers and melted butter and stir well.
     Print a small pie dough in the mold, padatkan. Enter in the refrigerator until hardened.
     Remove the pie from the mold skin. Spray pie VLA in the skin.
     Set jruk and cherry on the VLA.
     Serve

Source: Tabloid Koki, snacks Edition 00 182

Saturday, September 24, 2011

Peanut Milk Pudding Kopyor

Material Making Peanut Milk Pudding Kopyor:

layer I

     1 pack white gelatinous
     750 cc of coconut water
     100 grams sugar
     200 gr young coconut, mashed
     100 gr young coconut, flower shape

layer II

     1 pack white gelatinous
     500 cc water
     100 grams peanuts, boiled
     50 g pumpkin seeds pumpkin seeds, peel the skin
     10 tablespoons honey
     1 can of sweet corn, mashed
     5 sm sugar

How to make Peanut Milk Pudding Kopyor:

     Create a layer I: cook jelly, coconut milk, sugar, and coconut mixture until boiling.
     Arrange the flowers in coconut form the basis of the mold, pour a little jelly, chill.
     If it has hardened, pour the remaining gelatin mixture. Let stand.
     Create a second layer: Mix water, peanuts and watermelon seeds, puree in blender. Add honey and stir well.
     Mix with gelatin, sweet corn, and sugar. Jerang to the boil, stirring constantly. Lift and pour on top of layer I. Let stand until hard.

For 15 pieces

Nutritional value per piece:
Energy: 101 Cal
Protein: 1.4 g
Fat: 2.3 grams
Carbohydrates: 20.4 grams

Source: Tabloid-nakita.com

Mickey Candy

Mickey Candy Making Ingredients:

     400 g white cooking chocolate, chopped
     100 g dark cooking chocolate, chopped
     Oil-containing brown dye (red, green, and yellow)

How to Make Candy Mickey:

     Team white cooking chocolate until melted. Lift and for four parts. Add a special dye brown (green, yellow and red) in three parts chocolate.
     Team dark cooking chocolate until melted.
     Take the taste of chocolate molds. For example, the shape of Mickey's head. Pour chocolate into the mold shape of Mickey Mouse's head to form a candy to taste interesting. Add garnish with brown eyes and a nose that has been colored. Give the stalk and store in freezer. Remove from mold.
     Wrap each chocolate candies with a transparent plastic and a matching ribbon.
     Serve for a children's party,

For 10 servings

Nutritional value per serving:
Energy: 203 kcals
Protein: 4.2 g
Fat: 19.3 g
Carbohydrates: 24.3 g

Source: Tabloid-nakita.com

Friday, September 23, 2011

A Cake Ingredients Panca Color

A Cake Ingredients Panca Color:

     90 grams brown rice flour
     175 ml thin coconut milk, boil until boiling
     60 g cornflour
     60 grams sugar
     150 ml thick coconut milk
     A little salt

Panca Warna Cake Ingredients B:

     75 g glutinous rice flour
     100 gr chinese girlfriend, boiled
     100 ml thick coconut milk
     15 g cornflour
     60 grams sugar
     a pinch of salt

How To Make Panca Cake Color:

     Create A batter: Mix the rice flour with boiling dilute coconut milk, stir until thick. Cool. Enter starch, sugar, salt, add the coconut milk little by little, stirring rate.
     Take the bowl cake pan, basting with cooking oil, briefly steamed. Enter A half-bowl batter, steamed for 15 minutes.
     Make dough B: Mix all ingredients B and stir well. Put the dough onto the dough A B being steamed, continue steaming for 25-30 minutes. Remove, let cool, remove from mold.

For 20 pieces

Nutritional value per piece:
Energy: 105 Cal
Protein: 1 g
Fat: 10 grams
Carbohydrates: 10.3 grams

Source: Tabloid-Nakita

Coconut Cake

Yellow Coconut Cake Ingredients Domino:

     150 g margarine
     100 g powdered sugar
     1 yolk
     1 / 2 egg whites
     225 grams of wheat flour proteins are being
     1 / 2 teaspoon baking soda
     75 grams of ready-made dried coconut

Chocolate Coconut Cake Ingredients Domino:

     150 g margarine
     100 g powdered sugar
     1 yolk
     1 / 2 white te; ur
     1 / 2 teaspoon baking soda
     75 g desiccated coconut ready
     200 g of wheat flour proteins are being
     25 g cocoa powder
     1 / 4 teaspoon baking powder

How To Make Coconut Cake Domino:

     How To Make Coconut Cake Batter yellow Domino: Beat the margarine and sugar flour 1 minute. Add eggs, beat well.
     Enter the flour and sifted with baking soda and mix evenly. Add the desiccated coconut. Stir well.
     How to Make Pastry Dough Chocolate Coconut Domino: Make the same way.
     Milled each chocolate dough and kuing 1 x 1 cm thick. Cut into 4 pieces long term. Do the same thing in chocolate batter.
     Arrange dough Intermittent. Padatkan then wrap it with butcher paper and insert it into the freezer.
     Cut a piece of cake. Leakan on a baking sheet that spread with margarine thinly.
     Oven 35 minutes with a fire below the temperature of 150 degrees Celsius until cooked.

For 700 grams

Sources: Cake Lebaran FOOD 187

Thursday, September 22, 2011

Sweet Acid Ball

Material Making Sweet Acid Ball Ball Dates:

     200 g dates, seeded and diced
     100 g roasted cashew nuts, roughly chopped
     100 gr raisins
     30 g sukade orange peel (candied orange peel is made from)
     1 / 4 teaspoon cinnamon powder.
     1 tablespoon honey
     100 g cheddar cheese, grated and roasted

How to Make Sweet Acid Ball Ball Dates:

     Combine dates, cashew nuts, raisins and sukade and stir well.
     add cinnamon powder, stir well. Enter the honey and stir well.
     Take a teaspoon of the mixture of dates. spherical shape and then roll into a round roast shredded cheese. Serve

For 20 pieces.

Sources: Info Culinary, Issue 26

Wednesday, September 21, 2011

Banana King Cake Tray

Ingredients Banana King Cake Trays:

     1 banana king
     1 tablespoon granulated sugar
     1 tablespoon tapioca starch
     2 tablespoons coconut milk
     Salt and vanilla to taste

How to Make Banana Cake Trays King:

     Set aside 2 slices of plantain, to decorate the cake salver
     Combine bananas, sugar, tapioca flour, coconut milk, salt, and vanilla, then blend.
     Prepare molds and basting oil
     Pour batter into molds and decorate the top with banana slices.
     Steam over medium heat.

Serves 2

Value of Energy and Nutritional Substances:
Energy 199.9 kcal
Protein 3.8 g
Fat 11.0 g
Carbohydrates 23.7 g
Fiber 1.7 g
PUFA 4.4 g
Koelsterol 35.1 mg

Sources: Various Recipes for People with Hiperkolesterolmia

Sweet Purple Flower

Sweet Purple Flower Making Materials:

     150 grams butter
     75 grams powdered sugar
     Yellow telu 2 eggs
     Purple sweet potatoes, steamed 100 grams
     Low-protein wheat flour 250 grams
     1 tablespoon baking powder
     100 grams cheddar cheese, grated

How to Make Sweet Purple Flowers:

     Beat margarine and powdered sugar until smooth
     Enter the egg yolks, beat well.
     Add sweet potatoes, beat again until blended.
     Enter the flour, cornstarch and baking powder.
     Stir with menggunkaan spatula / wooden spoon until blended.
     Trimmed thick dough 1 / 2 cm. Then the dough is shaped flower print.
     Sprinkle with cheese center.
     Bake in a preheated oven at 150 degrees Celsius for about 20 minutes. Remove and let cool.
     Serve in an airtight jar.

For 615 grams

Source: Tabloid Koki, snacks Edition 00 182

Tuesday, September 20, 2011

Kastengel Nuts

Material Kastengel Nuts:

     200 grams margarine
     1 yolk
     Kobe 50 grams of white flour seasoning
     100 grams grated cheddar cheese, aerated
     100 grams of peanut powder
     150 grams of wheat flour proteins are being

Kastengel Beans recipe spreads:

     50 grams grated cheddar cheese length

How to Make Peanut Kastengel:

     Beat 1 minute origin of soft margarine. Add the egg yolks. Beat well.
     Enter kobe ​​white flour and seasoning shredded cheddar cheese. Stir well. Add the peanut powder. Stir well.
     Enter as she sifted flour and mix evenly.
     Pulung length. Cut into pieces 4 cm. Place on a baking sheet that thin smeared margarine.
     Rub top with egg yolk. Sow grated cheese.
     Oven 45 minutes with the temperature 130 degrees Celsius until cooked.

For 542 grams

Sources: inforesep.com

Monday, September 19, 2011

Steamed Black Forest

material:

     8 egg yolks
     3 egg whites
     125 grams sugar
     75 g of wheat flour proteins were
     40 g cocoa powder
     15 g milk powder
     ½ teaspoon baking powder
     50 ml of liquid milk
     75 g margarine, melted
     50 g of DCC, cut - cut
     ½ teaspoon brown paste

Material Content:

     30 ml of liquid milk
     15 g unsalted butter
     100 gr DCC, cut - cut

Garnishes:

     150 g butter cream
     150 g chocolate shavings

How to Make:

     Heat the milk, melted margarine and add the pieces of DCC. Stir until chocolate dissolves, set aside.
     Beat eggs and sugar until fluffy. Add cocoa powder, baking powder, flour and milk powder while sifted and mix evenly.
     Enter the liquid milk and chocolate mixture a little pasta, stirring gently.
     Pour into baking pan 20x20x4 cm dialas smeared with margarine and bread of the base paper only.
     Steam 20 minutes over medium heat until cooked.
     Contents: heat the milk liquid. Add unsalted butter and pieces of DCC. Stir until the chocolate has dissolved. Let warm.
     Cut 2 into 2 parts. Rub one of them with content. Cover with another cookie. Let cool.
     Rub butter cream. Garnish with chocolate shavings.
www.resep-resep-kue.com

Black Forest Cake

Bolu Material:

    6 eggs
    150 g caster sugar
    100 g butter, melted

Sift:

    125 g flour
    25 g cocoa powder
    1 / 2 teaspoon baking powder

Layers:

    1 can (480 g) black cherry
    2 tsp cornstarch
    2 packs @ 250 g cream powder
    250 ml cold milk
    3 tablespoons rum / kirsch
    2 sticks @ 250 g dark cooking chocolate / dark cooking chocolate
    10 pieces of candied red cherries

Method:

    Prepare a round baking pan 20 cm, polish margarine and sprinkle a little flour.
    Preheat oven to temperature 180 C.

Bolu:

    Beat eggs and sugar until thick and fluffy.
    Enter the flour mixture gradually, alternating with melted butter while mixing well.
    Pour in baking dish, smooth.
    Bake in hot oven for 35 minutes until cooked. Remove and let cool.

Spread:

    Drain cherries, cut into each of the two. Set aside the water.
    Jerangkan water over low heat until hot. Dissolve cornstarch in water cherries and stir well.
    Pour cherries into the water, and cook until boiling and thickened.
    Enter the black cherries and stir well. Lift.
    Mix the powder with cold milk cream. Beat until stiff. Set aside.
    Rough shaved chocolate cooking and set aside.

Completion:

    Cut cake lengthwise into 3 equal parts.
    Sprinkle each with a rum / kirsch. Brush the surface with one of the most dough black cherry.
    Stacked with one slice of cake. Brush top with remaining batter black cherry. Cover with one slice of cake.
    Brush on all sides with whipped cream. Close around the sides with chocolate shaved with a tap-tap until the glue.
    Spray the remaining whipped cream forms on the surface of the cake decoration. Garnish with candied red cherries and shaved chocolate.
    Save for 3 hours in the refrigerator. Cut into wedges and serve.

For 12 pieces
www.resep-resep-kue.com

Steamed Milk Cake

Ingredients To Make Steamed Milk Cake Miscellaneous:

     200 grams of brown sugar
     175 grams of coconut water
     200 gram rice flour
     1 / 2 teaspoon instant yeast
     80 grams flour
     25 grams of starch
     1 teaspoon salt
     1 teaspoon seasoning spekuk
     1 teaspoon baking powder
     250 ml milk

How to Make Steamed Milk Cake Miscellaneous:

     Boil brown sugar and coconut milk until boiling, remove and let stand until lukewarm.
     Pour in the rice flour and knead until smooth. Cool.
     Enter instant yeast, flour, salt, seasoning spekuk, baking powder and milk while dikeplok-keplok for 15 minutes. Let stand for 25 minutes.
     Pour into cupcake molds and steam for 20 minutes.

For 25 pieces

Source: Tabloid-nakita.com

Milk Pudding Recipe

material:
1. 1 can sweetened condensed milk
2. Cait UHT milk 1 quart white yg
3. Yg white gelatin 1 pack
4. 3 cups water
5. 5 tablespoons white sugar or to taste
6. Esen 1 teaspoon almond flavor
7. Cocktail 1 can or nata de coco, according to taste

How to Create:
1. All the ingredients are mixed and cooked, stirring often to have milk or sugar will not stick in the pan. Once it starts to boil removed, wait 5 minutes, add almonds Esen.
2. After a rather cold, put into molds kecil2 (ice-cream)
3. Once frozen, put on top of nata de coco or cocktail
from: fitri.net

Milk Pudding Recipe

material:
1. 1 can sweetened condensed milk
2. Cait UHT milk 1 quart white yg
3. Yg white gelatin 1 pack
4. 3 cups water
5. 5 tablespoons white sugar or to taste
6. Esen 1 teaspoon almond flavor
7. Cocktail 1 can or nata de coco, according to taste

How to Create:
1. All the ingredients are mixed and cooked, stirring often to have milk or sugar will not stick in the pan. Once it starts to boil removed, wait 5 minutes, add almonds Esen.
2. After a rather cold, put into molds kecil2 (ice-cream)
3. Once frozen, put on top of nata de coco or cocktail
from: fitri.net

Sunday, September 18, 2011

Chocolate Black Forest

Black Forest Chocolate Cake Ingredients

     8 egg yolks
     4 egg whites
     175 grams sugar
     1 / 2 tablespoon VX / TBM
     150 grams of margarine / butter, melted
     100 grams of wheat flour + 50 g cocoa powder + 25 g cornstarch (sifted together)
     1 can of black cherries, drained
     200 grams of cooking chocolate (cooking chocolate) for garnish
     Some red cherry fruit

buttercream
- 200 grams unsalted butter / margarine + 50 cc of sweetened condensed milk (whipped until soft)

How To Make Chocolate Cake Black Forest:

     Beat eggs, sugar, and TBM until fluffy, put a mixture of flour, cocoa powder, and cornstarch into beaten, stir well.
     Enter the butter / margarine liquid, stirring gently until blended. castings in sizes 20 cm round baking pan that has been smeared with margarine and sprinkled with flour,
     Bake in oven for about 45 minutes with a hot 180 degrees Celsius.
     Once cooked, remove and let cool. divide the cake into 2 parts.
     Give butter cream and black cherry fruit, cover again, rub the entire cake with remaining butter cream.
     Give cooking chocolate shavings, and red cherry garnish.

Cut into 8-12 pieces
www.resep-resep-kue.com

Blackforest Roll

material:

     4 Egg Yellow grains
     3 Eggs Whole grains
     120 grams Sugar
     1sdt Emulsifier
     75gram Wheat Flour
     Chocolate Powder 10gram
     70gram Butter - melted
     Chocolate pasta 1sdm BF

Filling & Topping:

     Butter Strawberry / Blueberry - her sufficiently
     150gram Chocolate Coating - team up to melt
     50gram White Cooking Chocolate - melted

Method:

     Egg + Sugar + Whisk until njambul Petruk Emulsifier (viscous and tread)
     Enter Flour + Chocolate Powder with sifted - stir dg whisker
     Enter Liquid Butter + Chocolate Pasta - stir through until well blended
     For two dough - pour into the pan size 27x17cm
     Bake until cooked
     Remove from the oven, turning hot cake onto baking sheet basting with butter, roll
     Cut into 6 or 8 parts
     Chocolate Dip Coating, enter the refrigerator for 15 minutes until brown nge'set '
     Add graffiti WCC as a sweetener ..
www.resep-resep-kue.com

Blackforest Caramel Cream Cake

Cake Ingredients:

    10 egg yolks
    4 egg whites
    150 grams sugar
    75 g of wheat flour proteins were
    25 gr cocoa powder
    15 g milk powder
    1 / 2 teaspoon baking powder
    125 g margarine
    1 teaspoon brown paste

Caramel cream Ingredients:

    100 gr cream powder
    200 ml ice water
    75 grams sugar
    200 ml warm milk
    25 gr cornstarch
    100 gr milk cooking chocolate, chopped
    1 / 4 teaspoon salt
    2 egg yolks, beaten off
    5 sheets gelatin, soak, wring

Filling:

    200 grams of dark cherries, halved

Materials syrup (mix well):

    1 tablespoon granulated sugar
    1 tablespoon hot water
    2 tbs rhum

Toping ingredients:

    150 gr dark cooking chocolate, shaved wide

Method:

    Spread margarine on 2 pieces of pan diameter 22 cm height 3 cm. Cover a cookie sheet. Set aside.
    Cake, beat eggs and sugar until fluffy.
    Enter the flour, milk powder, cocoa powder, and baking powder sifted and stirred with a flat.
    Heat the margarine until melted. Add the chocolate paste. Stir well. Pour a little into the beaten eggs while stirring gently.
    Pour in the prepared baking sheet.
    Oven 25 minutes with a fire below the temperature of 190 Celsius derajar until cooked.
    Cream caramel, whipped cream powder and ice water until half fluffy. Chill in refrigerator.
    Gosongkan sugar. Enter liquid milk. Stir until dissolved. Lift.
    Stir milk mixture, cornstarch, and salt. Boil, stirring over medium heat until thick.
    Add milk cooking chocolate. Stir until dissolved. Turn off the heat. Enter the egg yolks. Stir well.
    Light the fire. Cook, stirring frequently, until cooked again. Add gelatin. Stir until dissolved. Lift.
    Pour a little cream into beaten as he shuffled slowly.
    Take a piece of cake. Apply the syrup ingredients. Apply a cream caramel.
    Tata dark cherries. Cover with cake. Rub the syrup ingredients. Cover the entire surface of cake with remaining cream. Chill in refrigerator.
    Cover the entire surface of cake with dark cooking chocolate shavings.
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Black Forest Cherry Black

Cake Ingredients:

     6 eggs
     150 grams sugar
     ½ tbsp cake emulsifier (SP / TBM / ovalet)
     125 gr flour
     25 g cocoa powder
     ¼ tsp Vanilla
     75 g butter / margarine, melted

Simple Syrup:

     100 grams sugar
     100 ml of water
     5 tablespoons rhum / kirsch
     [how to make: boil sugar and water until boiling, let cool and add the rhum / kirsch]

filling:

     1 can of black cherry, separate filtered water
     25 ml of water
     2 tablespoons cornstarch, dissolved in a little water
     [how to make: boil water and black cherry and water to boil, put cornstarch solution and cook until bubbling, remove and let cool]

topping:

     red cherry stalk
     125 g cooking chocolate (dark cooking chocolate)
     500 ml whipped cream (can also use butter cream)

How to Make:

     Mix the flour and cocoa powder and stir well. Set aside
     Beat eggs, sugar and cake emulsifier until fluffy and thick, put the flour mixture with sifted flour, stirring until well blended. Then enter the melted butter and stir well.
     Pour batter in a round baking dish diameter 20 cm that has been spread with butter and covered with baking paper. Oven for 30 minutes with a dough temperature of 180 ° C until cooked, let cool.
     Cut cake crosswise into three pieces, then wet the surface of the cake with simple syrup.
     Take a piece of cake that has been soaked with simple syrup. Spread with filling. Cover with a piece of cake. Brush again with the simple syrup.
     Beat whipped cream until stiff, then rub onto the surface of the cake. Then groom black cherry on top, cover with a sheet cake.
     Close all the surface of cake with whipped cream. Garnish with shaved chocolate and make a few small ornaments on top with whipped cream and paste the cherry red stalks.
www.resep-resep-kue.com

Black Forest Cherry and Zabaione Sauce

material:

     20 g Bolu Chocolate
     5 g Sugar Syrup / Simple syrup
     20g Dark Sweet Cherry
     60 g mascarpone cheese
     10 g Dark Chocolate

Zabione Sauce:

     1 yolk
     tablespoons granulated sugar
     10 ml of water
     10 ml Grand Manier




How To Make

     Zabione sauce: Whisk egg yolks, sugar and water over a pan of hot water until thick and pale.
     Add Grand Manier, if you like, beat well and lift. Set aside to cool.
     Stir in mascarpone cheese until blended. Set aside.
     Cut the chocolate sponge oval shape 2 mm thick, as much as 3 pieces.
     Place 1 piece of cake in the mold ring oval, basting with syrup.
     For the second layer: Put a piece of chocolate cake, basting with syrup. Spread cheese mixture up to 1mm thick.
     Give a black cherry. Cover with a piece of chocolate cake and basting with syrup.
     Put the mixture on it.
     Store in freezer until slightly hard.
     Remove the oval ring. Sprinkle cake with cocoa powder, garnish with shaved chocolate.
     Serve with Berry Sauce and Zabaione, if desired.

     For 1 piece
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Black Forest Cake Lebaran

 Ingredients:

     12 egg yolks
     2 eggs whites
     1 teaspoon SP
     60 grams flour
     15 grams milk powder
     15 grams of cornstarch
     20 grams cocoa powder
     1 teaspoon baking powder
     150 grams sugar
     120 grams butter, melted
     ¼ teaspoon vanilla
     Strawberry jam to taste

Black Forest Cake Lebaran buttercream:

     400 grams of white butter
     100 grams butter
     300 grams of sugar syrup
     100 grams of sweetened condensed milk

How to make Black Forest Cake Lebaran:

     Buttercream: Beat butter and white butter for 20 minutes, give sugar syrup, sweetened condensed milk. Whisk again, 5 minutes. Set aside.
     Beat the egg yolks and egg whites, vanilla, SP, sugar to rise and thick. Enter the cocoa powder, baking powder, flour, milk powder, cornstarch, stirring until blended. Add melted butter and stir well.
     Prepare a 22 × 22x8 baking dish rub the butter, pour the batter. Oven 160 ° Celsius, 30 minutes until cooked.
     Let cool, cut into pieces and dress with strawberry jam, decorated with buttercream.
www.resep-resep-kue.com

Black Forest Cake ala Kersten Fey

material:

     1 piece of chocolate sponge size 26x5 cm
     1000 g whipped cream / whipped cream
     80 g icing sugar / powdered sugar
     60 g Cherrie schnapps
     *) 300 g filling Cherrie
     100 g dark chocolate, shaved
     16 dark cherry fruit canned in syrup
     120 g sugar syrup / sugar syrup

Method:

     Beat cream with powdered sugar and 30 g Cherrie schnapps until blended.
     Mix the remaining sugar syrup Cherrie schnapps together until blended. Set aside.
     Cut the sponge cake lengthwise into 3 equal parts thick.
     Take 1 part sponge cake, filling Cherrie dab in the middle until blended.
     Brush the edges with ¼ of the whipped cream until blended.
     Stack on top of it with a sponge cake hemisphere.
     Sprinkle with ½ the sugar syrup that is mixed with Cherrie schnapps until wet.
     Close topped with sponge cake, drizzle with the remaining sugar syrup.
     Brush the surface and around the sides of cake with whipped cream until blended. Set aside a little whipped cream for garnish.
     Spray the remaining whipped cream with a rose (16 pieces) on the circumference of the cake as decoration.
     Sprinkle the surface and sides with shaved chocolate until blended. Garnish with a dark cherry. Cake can be decorated according to taste.
     Store in refrigerator at least 1 hour before serving.

For 16 pieces
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Black Forest

Materials and how to make it:

Beat until fluffy:

     ½ kg of eggs (the white waste of 3 points)
     ¼ kg of refined sugar
     ½ cup small SP

Then add the mixture

     175-200 gr flour
     50 g cocoa powder
     vanilla
     mix until blended

then enter

     ¼ kg of butter that has melted, stir well
     pour into the pan, until cooked panggan.




Cream for garnish:

Boil until the sugar melts,

     ¼ kg of refined sugar
     ½ tsp citrun Suur
     ½ teaspoon salt
     70 cc of water. then cool
     Beat the whites ½ kg of butter (butter Australi a good thing)
     3 tablespoons butter
     ½ can of sweetened condensed milk
     and boiled sugar, beat until smooth.

Decorate cake to taste.
www.resep-resep-kue.com

Beef Potatoes Salad With Thousand Island Sauce

material:

     200 g beef, cubed 1 x1 cm
     200 g potatoes, diced 1 x 1 cm
     150 g carrots, diced 1 x 1 cm
     60 g leaves romaine lettuce
     1 teaspoon chopped sledri

Thousand Island sauce:

     100 gr mayonnaise
     2 tablespoons tomato sauce
     ½ tbsp tomato paste
     1 tsp French mustard
     ¼ tsp pepper powder

How to Make:

     Boil the vegetables and meat in place terpisang, remove and chill in refrigerator.
     Thousand Island: Mix mayonaisse with tomato sauce, tomato paste, French mudtard and salt. Stir until well blended and chill.
     Solution: Prepare a plate / serving bowls, enter the ingredients and pour salad with mayonnaise. Serve cold.

Makes 4 portions
from: www.resep-masakan.net

Snow White Cake Recipe

Snow Cake Ingredients:

175 grams margarine
3 egg yolks
100 grams of grated Edam cheese
1 / 4 teaspoon salt
175 grams flour, sifted
30 grams of cornstarch

for the topping
350 grams powdered sugar

snow princess cake material can be obtained at the nearest supermarket or market place or in shopping malls you, a lot really ..:)

nah How to Make Snow Cake is as follows:

1. Prepare a flat baking pan, spread with margarine and set aside
2. Beat the margarine until fluffy, enter the egg and continue to beat until fluffy
3. Enter the flour, cornstarch, stir well, add cheese, Edam and salt, stir until a dough that can be formed
4. Take one teaspoon of dough. forms a ball, place on a baking sheet, give the distance
5. Bake in the oven with a temperature of 160 degrees centigrade for 15 minutes until cooked
6. Refrigerate in advance, sprinkle with powdered sugar and coat, until the entire cake covered with sugar, store in airtight jars.
from: fitri.net

Crepes Cake with Whipped soft Cream

KOMPAS.com - When the weekend arrives, it could not hurt to enjoy the little pleasures of food without thinking of the usual diet is executed. Because it's time to pamper your tongue with a variety of delicious menu Pancious Pancake House. Although titled pancake house, does not mean the restaurant is only serving just pancakes. Other dishes such as pasta until steak is also available here.

Increasing number of western food fans in Jakarta was made Pancious not be tired to continue to innovate. After introducing a new variety of topping last year, now comes with innovation Pancious new menu called Crepes Cake. Crepes made from flour, eggs, milk, butter, and salt, made supertipis but still soft.

"Ketipisannya can reach about 1 mm per share," said Fransisca Tjong, owner Pancious Pancake House, when encountered in launching the new menu Pancious "Layers of Crepes de la Creme" at Pacific Place, South Jakarta, Thursday (15/09/2011) ago. "Now customers have an alternative other than pancakes and waffles, crepes, they can choose a cake that is soft and rich flavor."

Uniquely, in order to form a cake that is large enough, sheets of thin crepes are prepared as much as 20 sheets. To be more tender, each sheet is coated with whipped cream crepes that is not less delicate.

Pancious also provides several options that can be dikreasikan topping itself by its customers. Topping this latest creation is dedicated to you who like the taste of fresh fruit. Toppings to choose from, among others, Apple and Orange Crumble Cake Crepes Suzette.

Apple Crumble Cake Crepes are perfect eaten by you are crazy about pancakes layered with a perfect blend of whipped cream, with sweet sour taste of the apple pieces. To feel the sensation of fresh sour, select Crepes Suzette Orange Cake, which layered whipped cream and lemon sauce served with slices of fresh citrus fruit plus the original. In a portion Crepes Cake is also served with a scoop of ice cream flavors such as vanilla, chocolate, and cookies.

Savory flavor
In addition to offering serbamanis menu, as penyeimbangnya Pancious also provide tasty menus. The latest innovation is presented Pancious include Nachos with Beef Bacon, Grilled Sausage with Hash Brown, Beef & Red Wine Sauce, Salmon with Mustard Pesto, Pesto Salmon and Seafood Salad.

Nachos with Beef Bacon, who served as the appetizer menu, served with a splash of tomato sauce and extra mustard. A sprinkling of sliced ​​beef bacon is tasty, even more solid feel and blends perfectly with nachos renyahnya.

Salmon with Mustard Pesto, also worth a try. It features, salmon is not cooked well (overcooked). So it looks crisp on the outside, but when eaten the meat still looks red and fresh. The flavor was very special because it was eaten with extra splash of mustard and fresh pesto.

Eleven new menu introduced this Pancious already enjoyed starting 19 September 2011 in all outlets Pancious Pancake House. During the promotion period, Pancious give rewards to its customers by providing vouchers for transactions of at least Rp 250,000 (non member) and Rp 200,000 (VIP member). Vouchers can be exchanged with Complimentary Specialty Cakes Crepes on subsequent visits. Interested? Good luck.

Saturday, September 17, 2011

Donat Bakar

Donat Bakar Making Materials:

     350 g of wheat flour proteins tinggiResep Breakfast Healthy Families: Recipes Donat FUEL
     1 / 2 teaspoon salt
     1 pack instant yeast
     1 tablespoon sugar (simple syrup)
     50 g sugar
     200 ml warm water

To Boil:

     2.5 ltr water
     1 teaspoon simple syrup

Material Content Donat:

     6 tablespoons bottled chili sauce
     6 tablespoons tomato sauce
     3 tablespoons mustrad
     12 tablespoons mayonnaise
     6 lbr bacon, thinly sliced
     12 lbr cheese
     12 lbr lettuce
     4 pcs red tomatoes, sliced
     2 pcs Japanese cucumber, envy oblique

How to Make Doughnuts Fuel:

     Stir in flour, salt, instant yeast, simple syrup, sugar, and water, then knead until elastic. Allow the dough for 1 hour.
     Kempiskan dough, weigh @ 50 g, and then round holes in the middle, rest 10-20 minutes.
     Boil the ingredients to boil, put the dough, boiled for 30 seconds. Lift and drain.
     Preheat oven and bake until cooked or golden yellow. Remove and let cool.
     Flat sides of each donut into 2 parts. Spread sauce, ketchup and mustard. Tata leaf salad, bacon, cheese, tomatoes and cucumbers, then flush with mayonnaise.
     Fuel briefly to exit the tempting aroma.
     Serve while hot.

Serves 6

Nutritional value per serving:
Energy: 241 kcals
Protein: 14.2 g
Fat: 10.6 g
Carbohydrates: 22.8 g

Source: Tabloid-nakita.com

Kue Nastar Recipe

Kue Nastar Recipe Ingredients:

* 4 egg yolks
* 2 egg yolks for spreads
* ½ kg butter butter or margarine
* ½ kg flour
* 100 grams of refined sugar for the cake
* 300 gr sugar for jam
* 1 package vanilla
* 100 gr cheese, Gouda or Cheddar cheese as a substitute
* 1 piece of pineapple
* 1 small piece cinnamon

How to Make Cake Nastar:
butter:

* Pineapple peeled and grated
* Enter the granulated sugar and cook until soft and thick
* Refrigerate until he could dibulat-round of pearl

dough:

* Prepare a rectangular baking pan and spread with margarine
* Beat the 4 egg yolks with powdered sugar and butter until fluffy
* Enter the grated cheese into the batter
* Stir in the flour and vanilla
* Stir to form a dough that can be rounded

cake:

* Round cake with hands up to size slightly smaller than the size of golf balls
* Insert the sphere into the sphere of jam cake
* Brush the surface of the pastry with egg yolk
* Arrange the cookies on the baking sheet and bake in the oven until cooked (For 40 items)

from: fitri.net

Friday, September 16, 2011

Cinnamon Cookies recipe pastries

Ingredients:

* 2 tablespoons sugar
* 1 / 2 teaspoon ground cinnamon
* 2 / 3 cup packed brown sugar
* 1 / 2 cup butter, softened
* 1 egg
* 2 teaspoons ground cinnamon
* 1 teaspoon vanilla
* 2 1 / 2 cups Bisquick baking mix

Directions:

1. Heat oven to 375 degrees.
2. Mix sugar and 1 / 2 tsp cinnamon; reserve.
3. Mix brown sugar, butter, egg, 2 tsp cinnamon, and the vanilla.
4. Stir in baking mix.
5. Drop dough by rounded teaspoonfuls about 2 "apart onto ungreased
cookie sheet.
6. Flatten with glass dipped in sugar-cinnamon mixture reserved.
7. Bake until edges are light brown, 8 to 10 minutes.

Pastries recipes semporong

Material A:

Btr 4 eggs
150 grams sugar
1 tsp cake emulsifier

Material B:

150 gr flour
2 tablespoons corn starch
1 teaspoon baking powder
1 tbsp milk powder

Ingredients C:

100 gr margarine, melted

How to Make:

1. A Whisk ingredients until fluffy and thick, stir well enter the material B, C and then pour the ingredients, stirring until blended through.
2. Heat the mold Egg Roll (segita fold or roll), pour 1 tablespoon batter in the middle, immediately close the mold and let lk. 5 minutes until dough is cooked.
3. Open the mold, then roll cake with the help of chopsticks. Lift let cool, remove from the chopsticks. Repeat until dough runs out.
4. Pack tightly in jars.

Crispy Onions recipe pastries

Material:
- 1000 g starch / sago
- 250 gr flour
- 6 stalks celery, thinly sliced
- 50 g onion, finely minced
- 100 gr garlic, finely minced
- 2 packs of chicken Masako
- 3 eggs, beaten off
- 1 tablespoon fine salt
- 1 teaspoon flavoring (Ajinomoto)
- 700 ml water
- 3 tablespoons margarine / butter

How to Make:
- Dissolve the flour with water, add celery, garlic, onion, Masako, beaten eggs, salt, flavors, and margarine and cook on medium heat until mixture thickens.
- Move the flour mixture into skillet, add the sago, adon until dough is dull.
- Take a little dough, round with a diameter of ± 7 cm.
-Milled dough using cookie cutters onion (ampia) with a thickness according to taste.
- Cut the dough with a length of 5 cm.
- Molding milled on noodle (Shahe)
- Fried in hot oil until golden brown color, drain, remove from heat.
- Dry and store in tightly sealed container (jar)

tips: to grow onions delicious cake, the dough may be added 50 grams of sesame seeds that have been roasted.

Milk Cake

Rising Milk Cake for Hari Raya Idul Fitri

Material:
-4 Cups sago
1 cup flour
-1 Can of sweetened condensed milk white / brown
-2 Egg yolks
-3 Tablespoons butter
-1 / 2 tsp baking soda
-2 Packs of vanilla

how to make:
Milk in the shake-up liquid.
-Enter the eggs, butter, vanilla and baking soda. Stir well.
-Enter the sago and flour, stir well.
-Print according to taste.
-Roast over medium heat until cooked.

Rising cheese pastries recipe

 - simple Eid cake recipe simple easy

Material:
-100 Gr blue band
-300 Gr sago farmers
-50 Grams of powdered sugar
-1 Egg yolk
-2 1 / 2 ounces of milk diluted
-50 Gr grated cheese.

Method:
-Whipped blue band and refined sugar.
-Add the egg yolks, stirring.
Added to diluted milk, stirring.
-Add the grated cheese, stir.
-Add the sago farmers, stirring.
-Print, bake.

Tip: to make it more attractive, may sprinkle cheese on top.

Recipe caramel cake pastries Bidaran Eggs Eggs Belanak cork Caramel Cake - a cake dish Lebaran

Material:
-4 Eggs
-300 Gr tapioca flour
-Salt to taste
-1 Tablespoon powdered sugar
-1 / 2 tsp water whiting
-Oil for frying
-Layer: 3 tablespoons sugar, 1 teaspoon brown sugar comb, 2 tablespoons water,

How to Make:
-Beat eggs until fluffy. Put all ingredients, mix well.
-Gyre dough, put the cooking oil cool.
Dg-cook over medium heat until the dough is floating. Remove and drain.
-Mix all coating ingredients, and cook until menidih and benar2 thick.
Cork-enter the egg mixture, stirring constantly, until dough is completely coated. Remove and serve.

Bidaran Cork Cheese Egg Cheese

 - recipe Lebaran

Recipes that make this one dish is always on holiday, as well as daily snacks. Salty taste that makes you never feel bored to eat it.
Therefore, Doyan Cook [DM] bidaran cheese recipe serves, both based flour or glutinous rice, and delicious rasanyapun

Material:
-125 Gr tapioca flour
-2 Eggs
-200 Grams of grated Edam cheese
-Salt to taste
-Oil for frying

Method:
Hinggb-whipped egg expands.
-Enter the tapioca flour and stir well.
-Add cheese and salt and stir well.
-Gyre dough, put the cooking oil cool.
-Heat oil, fry dg medium heat while stirring occasionally until the floating and browned.
-Lift, drain.

Dry pastry recipe Cats Tongue ( lidah kucing )

Cats Tongue Cookies Ingredients:
250 grams margarine
150 grams powdered sugar
1 / 2 teaspoon vanilla powder
250 grams flour
5 egg whites beaten until stiff
food is enough for 21 pieces.

How to make:
1. It hot oven with a temperature of 160 degrees centigrade and a special baking pan or flat cat's tongue, spread with margarine and set aside
2. Beat margarine with sugar until soft, put the vanilla powder and flour, stir well.
3. Mix the dough with beaten egg whites that have been stiff, stir well.
4. Insert the dough into a plastic triangle, cut edges a little and spray it into the cake pan, bake for 15 minutes until browned and cooked through, remove from heat.
5. Cool and store in airtight jars.

Nastar Pineapple Butter

Dry pastry recipe Nastar Pineapple Butter - pastries complete the full widths

Material:
250 grams flour
25 grams cornstarch
1 tablespoon powdered milk
175 grams butter
50 grams powdered sugar
eggs 4 items, 3 for the dough, and one to spread
50 grams cloves, for garnish

Pineapple jam Ingredients:
pineapple 1 / 2 fruit, grated
sugar 100 grams
salt 1 / 2 teaspoon

how to make pineapple jam cookies Nastar is as follows
1. Pineapple jam = boiled grated pineapple, sugar, cinnamon, and salt until slightly dry, stir to form a jelly.
2. Nastar = mix flour, cornstarch, milk powder and then sifted. whipped butter, powdered sugar, and egg yolks until smooth
3. Combine all the batter, mix well using a spatula until the dough can be formed.
4. Take the dough, shape pineapple jam-filled sphere. garnish top with cloves then spread with egg yolk
5. Place on a baking sheet that has been spread with margarine to taste, bake for 25 minutes.

food is enough for 33 pieces.

Snow pastries recipe

Snow pastries recipe
Material:
175 grams margarine
3 egg yolks
100 grams of grated Edam cheese
1 / 4 teaspoon salt
175 grams flour, sifted
30 grams of cornstarch

For the topping
350 grams powdered sugar

How to make Snow Cake is as follows

1. Prepare a flat baking pan, spread with margarine and set aside
2. Beat the margarine until fluffy, enter the egg and continue to beat until fluffy
3. Enter the flour, cornstarch, stir well, add cheese, Edam and salt, stir until a dough that can be formed
4. Take one teaspoon of dough. forms a ball, place on a baking sheet, give the distance
5. Bake in the oven with a temperature of 160 degrees centigrade for 15 minutes until cooked
6. Let cool, sprinkle with powdered sugar and coat, until the entire section covered sugar cookies, store in airtight jars.

For 400 grams

Orange Pudding

Make Orange Pudding Ingredients:

     2 bks agar-agar powder white
     200 gr sugar
     750 cc of liquid milk
     6 tablespoons orange juice powder, ready-made
     5 egg whites, beaten until stiff
     350 gr mandarin oranges, Suir, Suir

VLA Orange Pudding Ingredients:

     500 cc of liquid milk
     125 grams sugar
     25 gr cornstarch, dissolved in a little water
     5 egg yolks, beaten
     1 / 2 tsp vanilla powder

How to make Orange Pudding:

     Mix gelatin with sugar, milk and orange juice powder. Jerang to the boil. Lift.
     Stir continuously until the steam is gone, pour into beaten egg whites while stirring with a mixer, add mandarin oranges.
     Pour batter into molds or cups legged taste. Allow to cool and freeze. Keep refrigerated
     Create VLA: cook the milk with sugar until boiling and sugar dissolves. Pour the cornstarch solution, stirring until thick. Take a little mixture of milk, mixed with egg yolk. Stir well, pour into the milk back. Stir until blended. Lift. Stir until slightly cool, season vanilla, mix well.
     Serve pudding with orange VLA.

For 10 servings.

Nutritional value per serving:
Energy: 244 Cal
Protein: 6.1 g
Fat: 7.6 grams
Carbohydrates: 37.3 grams

Source: Tabloid-Nakita.com

Banana Ring

Banana Ring Material:

     250 g banana horn, boiled, mashed
     100 ml of milk formula
     1 tablespoon granulated sugar
     3 tablespoons flour
     400 ml cooking oil
     1 / 2 teaspoon salt

Banana Ring Ornament:

     100 g white chocolate, melted
     Candy colors

How to Make Banana Ring:

     Combine bananas, milk, sugar, flour, and salt.
     Flat round shape, and holes in the middle to form a ring.
     Heat oil and fry until cooked or golden yellow.
     Dip into a liquid white chocolate 1 / 2 parts, and sprinkle with colored candies.

For 10 servings

Nutritional value per serving:
Energy: 84 kcal
Protein: 2.2 g
Fat: 2.9 g
Carbohydrates: 12.9 g

Source: Tabloid-Nakita.com

Potato Flan

Potato Flan Ingredients:

     400 gr flour
     4 tablespoons powdered sugar
     200 g butter
     2 egg yolks
     1 / 2 teaspoon salt
     5 tablespoons ice water

Potato Flan Fill Material:

     150 g butter
     5 tablespoons powdered sugar
     2 eggs btr
     4 tablespoons sweetened condensed milk
     250 grams of potatoes, fried and mashed
     2 tablespoons flour
     150 gr grated cheese
     150 g raisins

How to Make Potato Flan:

     How to Make Potato Flan skin: Mix all the ingredients of the skin. Toss with fingertips until blended.
     Fill in the leather at the base and the flat edge of the pie mold with a diameter + 10 cm which had been spread with margarine. Prick-prick dough with fork and bake until golden yellow
     How to Make Potato Flan contents: Beat butter and sugar until white. Add the eggs and sweetened condensed milk. Beat until fluffy. Enter the potatoes, flour, grated cheese, and raisins. Stir well. Pour into the pie and the oven until cooked.

Serves 8

Nutritional value per serving:
Energy: 641.2 Kal
Protein: 11.0 g
Fat: 37.5 g
Carbohydrates: 65.6 grams

Source: Tabloid-Nakita.com

Fruit Candy

Making Material Mixed Fruit Candy Recipes:

     10 tablespoons sugar fructose
     220 cc honey
     1 / 2 teaspoon salt
     65 cc of water
     1 egg white
     1 teaspoon vanilla extract
     125 gr unsalted butter
     100 g mixed fruit (sukade, raisins, cherries), small slices
     50 g almonds, toasted briefly

How To Make Mixed Fruit Candy Recipes:

     Mix the sugar fructose, honey, salt, and water in a heavy kettle. Jerang over low heat until sugar dissolves. Cook until thick and boiling.
     Beat the egg whites in a heat resistant container until stiff, enter 1 / 4 part of the liquid sugar. Whisk until thick.
     Cook returned 3 / 4 remaining sugar until thick liquid. How to measure the thickness of the ice drops into the water. When thick enough it will arise fragile threads.
     Enter into beaten egg whites. Add vanilla and butter, beat for 5 minutes.
     Enter a mixture of dried fruit and almonds, stir with a wooden spoon and pour into a baking pan covered with aluminum foil that has been spread with melted butter.
     Cool and cut into funny shapes and wrap in plastic or plastic that can be eaten plain.

Source: tabloid-nakita.com

Candy Making Tips:

Can actually produce sucrose sugar candy with a better texture. But for children, better use of the sugar fructose or fruit sugar in order to avoid high levels of sugar in the blood or for those who are dieting. Sugar fructose also had higher levels of sweetness than the sugar sucrose, so the fewer the number of its use.
Choose materials with oil-based dye coloring so evenly. Special dyes for coloring candy or candy can be purchased at the grocery store cakes. Avoid the main made ​​of water and alcohol.
Use medium heat and constant with temperature over 100 ° C.

Vanilla cookies

Material Make Vanilla Layer Cake:

     175 grams margarine
     100 grams powdered sugar
     2 egg yolks
     1 / 2 teaspoon vanilla essens
     290 grams of wheat flour proteins sedang30 grams cornstarch
     20 grams of milk powder
     1 / 2 teaspoon baking powder

Fill Materials Make Vanilla Layer Cake:

     50 g margarine
     100 grams dark cooking chocolate, cut into pieces
     30 grams of rice crispy

How to Make Vanilla Layer Cake:

     Beat margarine and powdered sugar 30 seconds. Enter the egg yolks. Beat well. Essens Add vanilla. Beat well.
     Enter the flour, cornstarch, milk powder, and sifted with baking powder and mix evenly.
     Grind the dough thin. Print the serrated ring diameter of 3 cm. skewer skewer with a toothpick. Place on baking sheet that spread with margarine.
     Oven 20 minutes with a fire below the temperature of 150 degrees centigrade.
     How To Make Usu Vnila Layered Cake: Tim margarine and cook thick pieces of chocolate. Stir until dissolved. Lift. Stir stir until warm. Add the rice crispy. Stir well.
     Oles pastries. Stack with other pastries. Allow frozen.

For 500 grams

Sources: Cake Lebaran FOOD 187

Thumbprint Cookies

Materials make Thumbprint Cookies:

     125 g margarine
     80 g powdered sugar
     1 egg
     50 g roasted peanuts, crushed
     160 g low protein flour
     25 g butter
     100 g cashew nuts, cut into small pieces

Materials Glasur Thumbprint Cookies:

     15 g egg whites
     50 g powdered sugar
     1 / 4 teaspoon vinegar
     1 teaspoon brown paste

How to Make Thumbprint Cookies:

     Beat margarine and powdered sugar 2 minutes. Add the eggs while continuing to be shaken until blended.
     Add the peanuts. Stir well. Enter the flour sifted with flour and cornstarch and mix evenly.
     Round the dough of a marble. Roll over the chopped cashews.
     Put diloyang a thin smeared margarine. Gaian press center with thumb.
     Oven 25 minutes with the fire temperature below 140 degrees Celsius until cooked.
     Make fig Glasur: Beat egg whites until thick. Enter the powdered sugar gradually while whipped until thick. Enter the vinegar. Beat until stiff. Add the chocolate paste. Stir well.
     Spray glasur the middle of cake. Lai oven 10 minutes in low heat. After the dry lift.

For 400 grams

Sources: Cake Lebaran FOOD 187

Resep Donat

Materials to make potato donuts

275 g flour
2 tsp baking powder
¼ teaspoon salt
¼ teaspoon baking soda
100 g sugar
2 chicken eggs, beaten
50 g butter, melted
125 ml of liquid milk, mix with ½ tablespoon lemon juice
150 g potatoes, peeled, steamed, mashed
cooking oil

How to make Potato Doughnuts

Mix all dry ingredients together. Make a hole in the middle.
Add the eggs and melted butter while stirring until blended.
Pour the milk a little while knead until smooth.
Add the potatoes smooth, stirring until the dough is not sticky in the hand.
Shape dough into balls or a ring.
Fry in oil over low heat many donuts until lightly browned.
Remove and drain.
Sprinkle with powdered sugar, if desired.
Serve.
For 16 pieces

black forest

Material needed to make black forest is:

1. 12 egg yolks
2. 2 eggs whites
3. 1 teaspoon SP
4. 60 grams flour
5. 15 grams milk powder
6. 15 grams of cornstarch
7. 20 grams cocoa powder
8. 1 teaspoon baking powder
9. 150 grams sugar
10. 120 grams butter, melted
11. ¼ teaspoon vanilla
12. Strawberry jam to taste

Black Forest Cake Buttercream:

1. 400 grams of white butter
2. 100 grams butter
3. 300 grams of sugar syrup
4. 100 grams of sweetened condensed milk

How to Make Black Forest Cake:

1. Buttercream: Beat butter and white butter for 20 minutes, give sugar syrup, sweetened condensed milk. Whisk again, 5 minutes. Set aside.
2. Beat the egg yolks and egg whites, vanilla, SP, sugar to rise and thick. Enter the cocoa powder, baking powder, flour, milk powder, cornstarch, stirring until blended. Add melted butter and stir well.
3. Prepare a baking sheet 22 × 22 × 8 topical butter, pour the batter. then input into the oven with a temperature of 160 ° Celsius, 30 minutes until cooked.
4. Let cool, cut into pieces and dress with strawberry jam, decorated with buttercream.


from: fitri.net