Lapis Malang Pandan

I made this last night and wasn't planning on posting the recipe here, for couple of reasons ...
A. Because this isn't original lapis malang, I must admit I cheated by using my classic jelly rolled recipe :P, so I am not sure if I can call this lapis Malang or not.
B. I did not take a good pictures, I only took couple snaps with my IPad ...

But I ended up posting it here because my friends requested me for the recipe, so here it is

Ingredients :
10 egg yolk
5 egg white
150 gr sugar
Vanilla essence
Pandan essence, orriginally using chocholate powder or essence, but you can be creative playing with your favorite flavour
Stawberry jam, or your favorite jam
150 gr all purpose flour
25 gr Custard powder, I use vanilla pudding mix
150 gr melted butter

Method

Heat the oven 400F
Prepare 2 square 8 inches pans with butter and dust it with flour, set aside.
Using high speed mixer, beat egg yolk, egg white, vanilla essence and sugar until well arrised and fluffy, I'd say arround 12 minutes. It's important to have eggs in room temperature, it will raise more and faster in my opinion.
Mix flour and custard powder, turn the mixer to the lowest speed.
Gradually add melted butter and mixed flour.
Continue folding the batter with spatulla.
Devide the batter into 2 part, pour one part into first pan
Add pandan essence into another part, and folded well.
Pour it into another prepared cake pan.
Bake it for 12 minutes, turn. The oven down to 375F and continue baking for another 10 minutes.

When it's done, smear strowberry jam evenly on the frist cake surface, release another cake and place it on top of jam smeared cake. Put the pan on top of the cake to make sure the two cakes are attached and well glued.

Slice it, and ready to serve :)

Strawberry cupcakes with vanilla creme frosting

Last week we celebrate my oldest son birthday, and I made this simple yet delicious and surprisingly moist strawberry cupcakes, with vanilla creme frosting
I wasn't sure when I baked it, and not even plan to post it here! but once it came out of the oven then I tasted ... and I was like .. OMG I can not believe how moist it is, knowing that this cupcakes recipe isn't calling for any egg yolk. YES it only use white eggs.

I know so many Indonesian use lots of egg yolk to make some Indonesian cake like Lapis Surabaya or Lapis Legit, so if you have any leftovers white eggs, don't waste it baby ... but try this recipe.

STRAWBERRY CUPCAKES WITH VANILLA CREME FROSTING
Recipe adopted from http://yummycakesbylynn.com/?p=204

Makes 12 cupcakes

2 tbsp strawberry jam or preserves (You will need to strain or buy seedless for making frosting or you can use seedless for both cupcakes and frosting)
¼ cup finely chopped fresh strawberries, more for garnish
1 ¼ cups all-purpose flour
1 ¼ tsp baking powder
¼ tsp salt
3/4 cup of sugar
1/2 cup of unsalted butter, room temperature
3 large egg whites, room temperature
1/2 tsp vanilla pure vanilla extract
4 drops of food coloring (I used pink food coloring paste)
1/3 cup whole milk

METHOD :

Preheat oven to 350 degrees. Position a rack in the middle of the oven

1. In a small bowl, stir together jam and chopped fresh strawberries.
2. In a second bowl, whisk together flour, baking powder, and salt.
3. Using mixer beat sugar and butter until light and fluffy, 2-3 mins. Add egg whites, vanilla, and food coloring and beat until combined. Add flour mixture in three additions, alternating with milk in two additions, beating on low speed until just combined; scrape sides of bowl as needed. Fold in strawberry mixture until just combined.
4. Fill cupcake liners in your cupcake pans ¾ full. Bake about 25 minutes, until centers bounce back when touched or when toothpick inserted in center comes out clean. Let the cupcakes cool in the pan for five minutes or the paper will fall away from the sides of your cupcakes. Transfer the cupcakes to the wire rack and let cool completely, about one hour.
5. Frost with Vanilla creme frosting (I use vanilla beans to a regular butter cream recipe)

Mocha Cake with buttercream frosting

OMG! I am spending so much time updating my BENTO blog I neglecting this one :P ... I have made several dishes that I'd love to share here, but let me start with this birthday cake!

I made this simple birthday cake for my 2nd son's 7th Birthday and it was a total hit!! I'd definitely make it again! I did not have a chance to take any picture of the sliced one, it was gone right away.

The original recipe is actually for cup cakes, I got it HERE.
I modified it a little bit by adding one more yolk and using heavy cream instead of whole milk, just because I have some in the fridge and I do not like to waste food :D

INGREDIENTS :

1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk (I used heavy cream)
½ cup strong brewed coffee
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature ( + 1 yolk)

METHOD

1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

Buttercream Frosting

1 cup (2 sticks) unsalted butter, at room temperature
1½ cups powdered sugar
1 Cup powdered milk
1½ teaspoons vanilla extract

1. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add vanilla and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

White Chocolate Fruit Tart

Ingredients:

KULIT :

3/4 cup butter (simpan dlm suhu ruangan)

1/2 cup gula halus

1 1/2 cups all purpose flour

ISI

1 pack (10 - 12 ounce) vanilla atau white chips. lelehkan dan dinginkan.

1/4 cup heavy whipping cream (tdk usah dikocok)

1 pack (8 ounce) cream cheese, simpan dlm suhu ruangan

TOPPING :

1 kaleng nanas, simpan airnya untuk olesan buah

Strawberry secukupnya

1 kaleng mandarin orange (buang airnya)

2 buah kiwi, kupas dan potong tipis

GLAZE (Olesan buah)

3 sdm gula pasir

2 sdt cornstarch

1/2 sdt lemon juice

Air sisa nanas tadi

Directions:

1. Aduk butter dan gula sampe bersatu (speed 1 ajah) kemudian masukan terigu, lalu aduk (pake tangan/spatula) sampe adonan bisa dibentuk. Kemudian masukan dengan cara ditekan-tekan kedlm 11-inches loyang tart yg bawahnya bisa dicopot, dan tidak usah dipoles mentega dulu. Bakar dlm suhu 300F selama 25 - 30 menit ato sampe kecoklatan. Dinginkan.

Bolu Tiwul Kukus

Ingredients:

5 buah telor

300 terigu allpurpose

150 gr gula merah sisir /palm sugar

50 gr gula putih

200 cc santan.

1 sdm emulsifier mereknya apa aja bisa SP, quick atau ovalet.

isian:

100 gr gula merah sisir agak halus 

taburan : kelapa muda parut kasar beri sedikit garam dan daun pandan lalu kukus hingga matang

Directions:

kocok telur dengan gula pasir dan gula merah 150 gr lalu hingga gula hancur lalu masukkan emulsifiernya kocok lagi hingga mengental.

Masukkan santan bergantian dengan terigu.

Tuangkan 1/2 bagian adonan dalam loyang tulban/yang tengahnya ada lubangnya, lalu taburi dengan gula merah sisir, tutup lagi dengan adonan.

Kukus dalam dandang selama 30 menit dan jangan lupa tutup dandang diberi serbet dan ketika masuk dandang sudah beruap banyak.

Keluarkan dari dandang diamkan sebentar hingga dingin baru dibalik, karena kalau masih panas kuenya empuk betul karena ada gula merah cair didalamnya.

Taburi kelapa dibagian luarnya.

Sumber Resep : Bunda Estherlita Suryoputro

Mocha Cake

Ingredients:

18 butir telur dan sedikit putih telur totalin jadi 500cc, buang sisa putih telur

200 gr terigu

250 gr mentega cair ( bisa dimix dengan butter)

350 gr gula pasir halus

2 sdm kopi instant dicairkan dengan 1 sdm air panas, dinginkan

1 sdm susu bubuk

1 sdt baking powder

1/2 sdm emulsifier (diskip, gak punya)

1 sdm mocca pasta

Directions:

panaskan oven suhu 350'F atau 180'C, digunakan loyang 28 cm

Ayak terigu dengan baking powder, susu bubuk sebanyak 3 kali.

Kocok telur dengan gula sampai gula larut masukkan emulsifier, kocok sampai kaku.

Campurkan mocca pasta dengan mentega cair.

Campurkan terigu berseling dengan campuran mentega kedalam telor kocok sambil dimixer pelan2 sampai campur.

Tuang pada cetakan yang sudah diolesi margarine dan ditaburi tepung.

Oven selama 45 - 60 menit, atau sampai matang.

Bila sudah dingin dapat dihias sesuai selera.

Pada foto, dihias dengan mocca cream dan coklat messes.

Mocca cream :

1 bungkus whipping cream

375 cc air es 

25 cc air panas buat nyeduh 1 sdm kopi instant atau coffee ekspresso instant, setelah larut lalu dinginkan.

1 - 1 1/2 sdm mocca pasta

kocok semua bahan hingga keras dan olesi kue dengan bahan ini.

taburi coklat messes (ato kacang, coklat serut dll) dan dinginkan

Hidangkan dalam keadaan dingin...

Bolu Gulung

Ingredients:

10 btr Kuning Telur (aku pake medium size egg, biar sesuai dengan telor di indo)

5 btr Putih telur

110 gr gula pasir

100 gr terigu (bisa diganti 85 gr terigu 15 gr maizena) --> maizena-nya aku ganti dengan custard powder.

25 gr susu bubuk

130 gr margarine

1 sdt Emulsifier (optional)

Directions:

- Kocok Telur dan gula (dan emulsifier jika di gunakan) hingga mengental putih dan berjejak

- Campurkan tepung dan susu bubuk yang telah di ayak, aduk dengan spatula

- campurkan margarine yang sudah dicairkan, aduk hingga rata

- Tuang pada loyang 30X30

- Oven dengan suhu 180-200 derajat selama 10-12 menit

Ikuti Tips dan Trik menggulung bolu gulung DISINI 

Ini beberapa tips tambahan dariku :

1. Sesudah baca tips dari mba Ine, aku putusin untuk ngegulung bolu-nya pas anget ajah, jadi nggak terlalu panas tapi juga bolu-nya nggak terlalu kaku krn terlalu dingin.

2. Sesudah dibakar 12 menit aku tambahin lagi 1 menit tapi pake api atas, jadi bagian atas bolu berwarna kuning kecoklatan dan rata.

3. Sesudah diangkat, biarkan adonan beberapa saat, lalu tutup adonan yang masih didlm loyang dengan serbet bersih, spt tampak pada photo yg kedua dislide-nya. Supaya bolu tetep moist dan tidak kering. Tutup lagi bagian atas serbet dengan tin foil yang heavy duty supaya mudah pas bolu-nya dibalikan nanti. Lipat rapi semua tepian loyang dengan tin foilnya. 

4. Sesudah agak dingin springkle bagian atas bolu dengan sedikit icing sugar supaya nggak lengket pas digulung. Tutup lagi dengan serbet dan tin foil dan siap untuk dibalikan.

5. Balikan bolu, dengan cara memegang tepian loyang dan make sure tin foilnya betul mengunci supaya bolu tidak jatoh krn lumayan lebar. Buka kertas roti-nya dan siap untuk dilapisi dengan sele ato butter cream. Apabila menggunakan butter cream bolu-nya harus betul2 dingin supaya butter cream-nya nggak melted.

7. Gulung bolu dengan perlahan tapi mantap, yg agak harus sabar bagian pertama aja, sesudah itu ikuti serbetnya ajah. Barkan beberapa saat supaya bolu betul2 nge-set, potong2 dan siap dihidangkan.

Sumber Resep : Mba Ine Elkaje

Lapis Surabaya

Ingredients:

30 kuning telur

5 putih telur

100 gr terigu protein rendah (bisa pake all purpose flour)

25 gr tepung custard (custard powder) 

25 gr coklat bubuk dicampur tepung custard 25 gr 

300 gr gula pasir

150 gr butter

100 gr margarine

100 gr butter untuk olesan akhir.

1 sdm emulsifier 

1 sdt vanilla bubuk 

2 sdm susu bubuk 

sele strawberry atau nanas untuk olesan

Directions:

campur terigu dengan vanilla dan susu bubuk lalu ayak 3 kali.

lelehkan margarine dan mentega lalu sisihkan.

kocok telur dengan gula dan emulsifier sampai kaku.

campurkan kedua bahan diatas berseling dengan terigu yang sudah diayak 

aduk rata lalu bagi menjadi 3 bagian.

2 bagian diberi coklat bubuk, dan satu bagian diberi custard bubuk.

oven pada loyang terpisah, kalau ada 3 loyang kalau tidak ada 2 loyang hanya yang bagian coklatnya agak tinggi jadinya. 

setelah matang yang coklat bila dipakai 1 loyang harus dibelah 2

taruh dalam loyang yang sudah di alasi kertas dan diolesi margarine dan ditaburi tepung.

oven dalam suhu 170 selama 45 menit atau sampai matang.

Penyelesaian :

setelah matang keluarkan dari oven, cepat2 selagi panas olesi dengan butter semua permukaannya ketiga kue tsb.

kemudian tata, bolu coklat dibawah olesi sele, tutup dengan lapisan bolu kuning, olesi sele dan tutup dengan lapisan bolu coklatnya.

Setelah ditempel semua bagian, bungkus serbet bersih lalu tindihin loyang diberi sedikit saja pemberat lalu diamkan 1 jam, supaya lapisan kuenya gak gampang lepas.

Sumber Resep : Bunda Estherlita Suryoputro