Hello... How r u people? Hope you all do great.

It's been way too long since I blogged last time.
Days by days were quite busy. I almost baked everyday. If you were thinking that my business is going so great and popular that I need to bake everyday every time... NO, you are wrong. It doesn't always mean like that.

Macaron business is doing OK for now. Not like nothing at all but not THAT popular... yet. I wish *fingercross

Besides, I was busy traveling too. hahaha... Yes, I just went to Korea last month with friends in a tour. It was super fun, super exciting. Korean food was yummy, korean people were great and Korea itself... it's pretty. I don't mind going back there for the second, third or fourth time. A lot of things to be explored there and a lot of food you need to eat.

Anyway, right now I am thinking what I should do next for my business. How to make it grow? How to make it bigger and more popular? How to gain more market? Hence, I am thinking to move to another city, bigger city... but it's all just in mind and heart now. Nothing confirmed yet, especially the permission from my parents. Hope they agree... *fingercrossagain

Secondly, I made another macaron boxes which is prettier than before. I wish this can bring up the name and attract more people. If you want to see more about my macarons, you can visit its Instagram page (ID: cappellomacaron) or its Facebook page.

'til next time then :)

1. Sift the almond flour, cocoa powder and icing sugar together until you get a very fine mixture.
2. Place the egg whites in a bowl, begin beating the whites and sugar at low-medium speed until it gets bubbles, then add half of the sugar spoon by spoon. After 2 minutes, when the mixture starts to rise and holds its shape, increase the mixer speed. Continue beating at medium speed until firm peaks are obtained. Add the rest of the caster sugar and beat until all the sugar is dissolved.
3. Add the dry mixture, using a spatula, gently fold the mixture until the dry ingredients are completely incorporated, taking care not to overmix. The batter should be smooth and glossy and have a lava-like consistency. It should form a ribbon when dripped from the spatula.
4. Line two baking trays with baking paper. Fill a large piping bag half full with batter and, using a 2-cm (1/2 inch) tip, vertically pipe the mixture into small mounds about the size of walnuts. The batter should be fluid enough that the macarons slowly flatten themselves out. Tap the trays against a hard surface a couple of times to remove any air bubbles.
5. Allow to the macarons to sit for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.
6. Bake at 160 degrees C (325 degrees F) for 12 to 14 minutes. Shells should be smooth and shiny, with the characteristic “foot” or ridge underneath. You can tell when they’re done by very lightly tapping the side with a knife or fork. The macaron top should not slide but remain firmly on its foot.
7. Remove macarons from the oven. Cool for a few moments and remove with a lifter. They should come off easily.

1. Warm the cream until it boils lightly.
2. Put the chocolate in and stir until it mixed and it's glossy.
3. Put in the fridge for several minutes until it is a bit solid so it won't be runny when you pipe it into the macaron.

Method:

1. Butter the ramekin, put it in the large bowl, set aside.
2. Melt butter and chocolate, put it aside.
3. Mix the eggs and sugar until it changes to pale lemon color.
4. Pour the chocolate and butter mix to the egg and sugar mix, stir well.
5. Put flour and cocoa (sifted) into the batter and mix well.
6. Add the salt and vanilla then mix well.
7. Pour the batter into each ramekin, put in the fridge for 30 minutes.
8. Bake in 217 degrees Celcius for 15 minutes.

1. Put butter in a mixing bowl.
2. Sift dry ingredients together in separate bowl.
3. With a mixer, mix the dry ingredients in slowly with the butter.
4. Add 1/2 cup milk and the egg to the dry ingredients and beat until flour is fully moistened.
5. Add the remaining milk, vanilla and beat for about another minute.
6. Evenly divide the batter into six small bowls. Dye each bowl of batter a rainbow color; Purple – 9 red and 6 blue drops, Blue – 12 drops, Green – 12 drops, Yellow – 12 drops, Orange – 12 yellow and 4 red drops and Red– 18 drops.
7. Line 12 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, green, yellow, orange and then top with red, following the order listed. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
8. Bake at 375F for 15 to 18 minutes or until a cake tester or toothpick inserted into the middle of a cupcake comes out clean.

I am seeing this Master Chef Season 4 Episode 14 about the Pressure Test.
The 3 candidates need to make Peter Gilmore's Signature Eight-Texture Chocolate Cake.
Geez! I am watching it, I am saliva-ing, I am amazed, I am shocked, I want to eat it and I want to make it (but forget the last one).

It is so cool!! So awesome!
Like what he said in Master Chef episode:

"It was 7 main elements and there is one more, the 8th texture... the hot chocolate ganache to be served in the front of the guest as the key. When we put the ganache on the center of the cake, we went, and waited a little while... some magical happens."

God! Look so yummy!

Please do look at the pic, the video in youtube and the full video on how to make it in Master chef.

I think I am obsessed with Red Velvet.. for this moment.

So, I will definitely try make some later when my holiday ends :))

Wish me luck! Ciao!

Hi hi hi...
I have office team xmas party tonight in my apartment.
It's a potluck party so everyone needs to cook and bring their own country dish.
I am given a task to prepare the dessert and am planning to make martabak manis a.k.a terang bulan as it's Indonesian signature dish.
But, who knows there will be something ruining it... I make another dessert.

New York Baked Cheesecake! Tadaaaa!!!
I actually randomly picked this as I don't know what to make.
Egg tart is boring so I want to try something new.
My choices are between cheesecake or macaroon.
I compared both recipes, ingredients and how to make it... forget about macaroon.
It's so troublesome, in fact that if this does not turn well, I will be screwed.
So, I decided to make cheesecake and will try to make macaroon later on.

Here is the recipe:

Crust:
250gr biscuit
125gr butter

Filling:
750 gr cream cheese - softened
225gr cup caster sugar
3 eggs
169gr cup sour cream
1/4 cup lemon juice
lemon grind

Process:
Pre-heat the oven at 180 degrees Celcius.
1. Melt butter, ground biscuit. Mix both well, put it in the fridge for 30 minutes.
2. Mix cream cheese, lemon grind and sugar until it is mixed well.
3. Add egg one at a time and mix it well each time.
4. Add sour cream and lemon juice, mix it well.
5. Take the crust from the fridge, pour the filling on the top of the crust.
6. Bake in the oven at 180 degrees Celcius for 1 hour and 15 minutes. Leave it in the oven (door closed) for another 20-30 minutes.
7. Once it is cooled down and set, take from the oven, leave it for 15 minutes to cool down and put it in the fridge for 3 hours or overnight.

The results?




Not that hard, isn't it?
Enjoy and try it at home.