Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
What I am up to...
Hi hi...
Can't believe it's September... it's been a while indeed since my last post.
Nothing much happened but I am here in Indonesia for good, my hometown to be exact.
A small but peaceful city called Solo. lol!

I am currently trying to adapt with the new life, new people and new environment.
Maybe it doesn't make sense to you why I need to adapt with my hometown as I was born and grew up here. But trust me, it matters!

For example, I get no more freedom by living with your parents. Second and third and fourth and etc, the citizen, the place, the weather, the goods in supermarket, oh no...!

Anw, enough with the complaints. I am trying to open something here based on my passion.
The big issue is I am a bit dilemma whether I should go to Jakarta and work in the big companies, living surrounded with my bf and best friends or opening my small business in this city. While I haven't got any job, I am trying to realize what I have in mind... which is baking. A lot of trying here, baking in a new country with this humid weather is torturing.

What I have mastered in Melbourne is all now gone. I need to start new from a scratch. I need to understand and get to know with Indonesia's ingredients (I can't even find an exact same egg and castor sugar here). The feeling when you baked something and it turns out to be disaster is torturing. Oh God, help me!

So, yes! This is what I've been struggling of. I tried to bake and make what I make turned out perfectly with the new ingredients. It's a disaster I must say. It's just exploring new things from the very beginning again. You play with the recipe, the ingredients, the weather and a lot lot lot of research again. Arghhh! So frustrating.

But, I know I won't give up until I really find and make the perfect one and finally succeed.
Wish me all the best so I can start my own dream very soon :)
Ciao!
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Macaron and Drive Test
I read a blog from Trissalicious about macaron and driving license and this sounds exactly like me at the moment.

I am going to have my driving license test tomorrow morning and I am nervous as hell.
Not that I can't drive properly but because I've been driving too long... but in my home country not here in Australia.
Why that makes a problem? Because in my country, road laws are made to be broken (well, except the traffic light). So, in fact I've been driving more than 10 years there and with no proper lesson from the certified instructor (my instructor is my mom) who follows all the road rules, I have made all this behaviour planted to my body and to my brain. 
When I drive, I drive safely but in my own way. That means I discard all the steps in how to be a good driver, especially when you drive in Western countries but I still do all the basic and necessary steps in driving tho (I'm not that bad).

I had my driving lesson just to make myself sure what I need to do on the day and it just made me more nervous.
Head check, mirror, sign, break, road sign, merge, tram, bicycle. Oh man!
I know all of that things but do I need to literally move my head to check just on the mirror? Cry!!!!

I am seriously scared facing the test tomorrow, I hope I will pass though so I won't deal with it anymore.

And cos I am stressed out, I am baking macaron today.
I feel if I can make it right, I am gonna pass my test tomorrow. Finger crossed!!!!

Anyway, I did try the Italian method today in making my macaron.
This time is Oreo Cheesecake macaron. Sounds yum, isn't it?
I heard that the Italian method produces the best and stable results. 
Well, it probably is. My macaron has the stable form and feet, not like last time when I use the French method. Sometimes I get beautiful look macaron but sometimes I don't even dare to take a pic of it. hahaha...

So, I will probably stick with this Italian method from now. But, I still can't get that shiny surface on the top. I noticed it should be glossy but mine looks more matte. 
I wonder if this is because of the oreo mixture or I did something wrong. Sigh!

Recipe is adapted from here
In conclusion, I am able to make macaron perfectly today so I do really really hope everything is going to be fine tomorrow and I will get a kind tester.

Wish me luck!
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Obsession!!!!!
Current obsession: Kitchen Aid Artisan Stand Mixer.
I will definitely buy one when I am back to Indonesia.
Damn! Should buy this long time ago instead of buying several hand mixer that always get broken every time I tried to make cookies or bread. Lol!

I heard of this brand for a while and know that the price is crazy for a mixer.
Looking at the pictures just now, I have no idea if you can use your mixer for many things.
Pasta? Juicer? Slicer? Whatttttt????!!!!!

Damn damn damn!
I want it!
And look at those pretty colours. Faint!
Me? I love the red one. Hohohoho...
*pictures taken from Official Kitchen Aid website
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Nutella Filling Cookies
This is probably the easiest cookies recipe I've ever seen.
And it only needs 3 ingredients. YES, THREE! Unbelievable!

I was in doubt that it will taste good before making it.
But I should now, anything with Nutella taste good. Hahahahaha!

This cookies are so so yummy especially when it's still warm (not hot) cos you still get that melting Nutella inside. I suggest to put it on microwave for few seconds if you're going to eat it the next day.

Recipe is adapted from here.

However, the original recipe said to bake for 6 – 8 minutes, but I bake it for about 10-15 minutes cos I feel 8 minutes is a bit undercooked for me.
Enjoy trying and you won't regret it!
the real cookies are darker than the pic, this is affected by sun light.
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Green Tea & Coffee Macarons
I've been practising macarons recently as I had a lot lot lot of leftover egg white from nastar.
I've been trying to make lemon, coffee and green tea macarons. 
And I am struggling with the lemon one. I made twice and both failed.
I tried using my powder and liquid food colouring and both of them still does not work right.
Now, I am really confused what kind of colouring I should use in macaron. 
In fact, if I buy the colour in-store here in Melbourne, it's damn expensive.

I assume once I get it right (using food colouring), the rest is easy.

Anyway, pictures are here.
The green tea one I use recipe from here but only use 1/3 of the recipe. Also, I found out that this one is really sweet. I should prob find the exact recipe that is not too sweet.


The coffee one, I used my old recipe, I forget from where but I love this recipe cos it's not too sweet.
Also, you can clearly see the difference. This time is much much better than the previous trial. Practice makes perfect.


And if you notice, this time, the macaron has few brown dots on the top (that's the coffee powder). It comes naturally, not sure how, even I did grind my almond meal, icing sugar together with the coffee powder twice and sift it twice. It's kinda cool tho, I love it!

Until next post then!
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Hazelnut Chocolate Cheesecake
Second housewarming was done and no more. I am broke and tired of becoming a host.
Fiuhhh....

Here is the dessert I made. I was so lazy to cook main as usual so I ordered pizza for everyone.
Cos I still have some wonton skin leftover, I made them all to beef taco again.
Anyway, dessert is hazelnut chocolate cheesecake. I used nutella for the hazelnut and oreo for the base.
 I practically ate half of it and I couldn't finish it. Even my colleagues weren't surprised anymore, one of them said to another straight away 'You know her. She doesn't like sweet. She baked sweet stuff but doesn't eat it. Weirdo!'

Hahahhaa... I can't help but laughing. It's true but it's me. Or maybe because I have already made it, I have enough of it ;p

Recipe is from here.
It's pretty easy and simple and it is yummy.
Even I didn't finish mine, but I tasted it right?
And my colleagues had 2 each while another friend of mine came the day after and he ate 4. Yes, FOUR! Lol!


Last but not least, guess what they gave me as a gift? A coffee machine!!
Thank you. I am a happy girl.
But, I definitely need a bigger kitchen!!!!
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Mouth Watering Pineapple Tart
So, I decided to start selling pineapple tarts or cookies or nastar or whatever you call it.
It is an Indonesian or even Asian cookies that is really popular usually during Chinese New Year but people still like to eat it for daily snack accompanied with tea :)

Here in Melbourne or Australia, we barely can find good nastar.
As my passion is in baking and cooking, I am thinking to give it a go by starting with this pineapple tart. And maybe more to come?

Anyway, I am selling this for $10 (250gr). You can always order for bigger portion and with another filling (jam or cheese). It's basically just like cookies. I will make this regularly and will also make on orders. Contact me if you are interested :)


Thanks!!!
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Classic Cheesecake for Val's Day
Well well well... Time to start baking again!

First time baking in this new year and first time baking in this new apartment.
Trying my new oven, and the result is not too bad but need a lot of settings at first tho.

I baked New York Cheesecake for my colleagues and will bring it tomorrow on Val's Day.
Why cheesecake? Cos they said they love my NY Cheesecake that much. So honoured!

Anyway, I use my usual recipe but this time I decided to put and follow the topping which is just a mixture of 1 cup sour cream, 2 tbsp caster sugar and 2tsp lemon juice.

I took a bite of the cake just to taste and I feel it's too sour-y. Hmmm...
Maybe it's too much of sour cream and lemon....
I hope inside will taste fine from the sugar mix. 
I am happy with the look tho, I learn something here.
The topping actually makes the top edge does not look burnt as my previous cheesecake, but the taste? Still, I wonder why my very 1st cake in every new recipe always taste better. Sighhhh!
When it comes to baking, I bake into perfection so I am not that happy this time.
Need to edit my recipe then.... 

I am thinking to add something on the top so that it gives the sweet taste and make it not too sour-y but poor me my fridge is just empty at the moment :(

Anw, hope my colleagues will like it!

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Raspberry Cheesecake Cupcakes
Made this on Friday and gave some to my friend for her birthday :)
Hope she likes it.


Original Recipe is from Martha Stewart but I only make half batch.
Still good and I got 15 cupcakes.

The Recipe: Raspberry Swirl Cheesecake Cupcakes
Yield: 32 cupcakes
Ingredients:
For the crust:
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar
For the topping:
6 oz. fresh raspberries
2 tbsp. sugar
For the filling:
2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature
Directions:
Preheat the oven to 325˚ F.  Line cupcake pans with paper liners.  In a small bowl, combine the graham cracker crumbs, melted butter and sugar.  Stir together with a fork until well blended and all the dry ingredients are moistened.  Press 1 tablespoon of the mixture into the bottom of each cupcake liner.  Bake until just set, 5 minutes.  Transfer to a cooling rack.
To make the raspberry puree, combine the raspberries and sugar in a blender or food processor.  Process until smooth, then pour through a fine mesh sieve to remove the seeds.
To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.  Blend in the sugar until smooth.  Mix in the salt and vanilla.  Beat in the eggs one at a time, mixing well after each addition.
To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.  Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling.  Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking.  (They will look quite puffed initially but will return to normal quickly.)  Transfer to a wire cooling rack and let cool to room temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving.
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Coffee Macarons
Finally I make my coffee macaron after last time I made it, it was totally failed.
I found out that even I am using almond meal and icing sugar, I need to grind it again to make it perfectly smooth.
So I use blender as I don't have any food processor at the moment.
I blend the icing sugar, almond meal and also the instant coffee powder.


There was also an accident when making this.
The first batch, it fell to the ground when I tried to move around the pan to get it even.
I almost cry because the macarons are pretty, feet are perfect and skins are so smooth. 
Anyway, accident is accident, it can't go back so I need to let it go
T-T
Lucky I still have the second batch but not much.


Ingredients:

120 gr almond meal
120 gr icing sugar
120 gr caster sugar (divided into 2 portions)
2 tbsp instant coffee powder
100 gr eggs

Filling - Coffee Chocolate Ganache:

100 ml heavy cream
2-3 tbsp instant coffee powder
120 gr dark chocolate
25 gr unsalted butter

Directions: refer to the original recipe I use

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Kitchen, kitchen and kitchen
Damn, I want all of these so badly!

pressure cooker

slow cooker or crock pot

ice cream maker
stacker ring 


food processor

kitchen aid artisan mixer
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Creme Brulee Torch
Welcoming my new baby in the kitchen :)
Thanks to my friend who told me there is a sale price for this set and helped me to buy this first :))

Well, you know what this means right?
I will try to make some creme bruleeeeee!!!

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Sunday Scones
Happy Sunday... happy baking :)))

Me a happy child today....

My friends and I are having high tea on my apartment... with a bit of weirdness for the menu.
We have scones with strawberry jam and klepon. hahahaha...



Scones recipe:

3 cups self-raising flour
80gr butter, cubed
1 to 1 1/4 cups milk
jam and whipped cream, to serve

Method

  1. Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour. Sift self-raising flour into a large bowl.
  2. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
  3. Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don't knead dough too much or scones will be tough).
  4. Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with jam and cream.
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Cookies and Cream Cheesecake
I made Oreo cookies and cream cheesecake before I went to Thailand.
Made about 26 cups and it's gone in few hours.
Happy happy :))




Recipe:


Makes 30
  • 42 Oreo, cream-filled chocolate sandwich cookies, 30 left whole and 12 coarsely chopped
  • 908 grams (2 pounds or about 3 2/3 packages) cream cheese, room temperature
  • 225 grams (1 cup) sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 230 g (1 cup or 8 ounces) sour cream
  • Pinch of salt
  1. Preheat oven to 275° F.  Line standard muffin tins with paper liners.  Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
  2. In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed.  Gradually add the sugar, and beat until combined.  Beat in the vanilla.
  3. Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed. Add in sour cream and salt, beat to combine.  Using a large spatula, fold in the chopped Oreo cookies.
  4. Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top.  Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes.  Transfer the muffins tins to a wire rack to cool completely. Refrigerate (in the muffin tins) at least 4 hours (or overnight). Remove from tins just before serving.
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Kue Sus a.k.a Cream Puff Recipe
Finally have time to make this cream puffy yesterday.
Got the recipe from here.

The pastry was perfect but for the filling, I chose Vla Napoleon which there was a bit of technical issue. LOL!
I think I used wrong ingredients for the Whipped Cream.
Also, I read the recipe, it said 5 tbs of rhum. The results were too much, I can smell the alcohol really strong and the taste... omg! hahahaha...

If you like to drink alcohol then you will love this filling for sure.
But for general? I asked one of my friends to try, she said it is eatable and it actually tasted good.
I plan to bring this to Chinese New Year tonight, but I doubt it now.
Will see...


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