Choco Almond Madeleines

Choco Almond Madeleines

Madeleines? what is madeleines, perhaps some people do not familiar with this name.
The traditional small cake namely madeleines cames from Commercy and Liverdun, two communes of the Lorraine region in northeastern France, according to Wikipedia source.

Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madeleines.
A génoise cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest, for a pronounced lemony taste.

I hunted the madeleines pans around Singapore as I looked for Phoon Huat the pans are not the want that I like. After googling I went to Sia Huat store; where is specialize selling kitchen equipments over there. Sia Huat is located in Temple street, near the well-known Vihara in chinatown.

Before I read blog from Little Teochew; blogger from Singapore that she bought madeleines pan in Daiso with 2 bucks??? Wow sound cheap, based on her information I went to the shop, but there is no madeleines pans anymore. Somehow Daiso doesn't sell the pans anymore. The pans look like martabak loyang, round.

The ones I bought madeleine pans is rectangular which is 12 madeleine moulds and the most I like is good quality, under 20 sgd rather than bought from TOT or Pantry Kitchen ;-p



Choco Almond Madeleines
Source: www.thelittleteochew.com
Modified by Kimkim

Ingredients:
140 gr all-purpose flour (terigu Segitiga)
7 tbsp dutch processed cocoa powder, preferably Valrhona
175 gr sugar
pinch of salt
1/2 tsp grated zest
4 large eggs
200 g unsalted butter, melted

Directions:

1. Sift together flour, cocoa powder and baking powder. Set aside. Put the sugar, salt and lemon zest into a bow and mixed it with spoon.

2. Using a whisk beat the eggs into the lemon-sugar until creamy afterthat put it the melted butter. Gently whisk in the sifted flour mixture, stirring only until the flour is incorporated and the mixture is smooth. Press a piece of plastic wrap against the surface of the batter and chill it overnight before baking. The overnight rest helps the cookies develop their characteristic bump on their backs; if you don't have time for an overnight rest, try to give the batter at least an hour in the refrigerator.

3. When you are ready to bake the cookies, center a rack in the oven and preheat the oven to 425F (220C). Butter a 12-mold madeleine pan, I don't use the flour anymore.


4. Divide the batter evenly among the madeleine molds. Place the pan in the oven, insert wooden spoon in the door to keep it slightly ajar, and immediately turn the oven temperature down to 350F (180C). Bake the cookies for 13 to 15 minutes, or until they are domed and spring back when pressed lightly. Unmold the cookies onto a work surface - you may have to rap the madeleine pan against the counter to release the cookies - then transfer them to a rack to cool to room temperature.

Tofu Fa a.k.a Bean Curd

Tofu Fa a.k.a Bean Curd

Yippiee, finally I can make Tofu Fa, you know how many times I try and fail for the bean curd recipe that searching from google. They use gypsum for making tofu, but once try doing the recipe, the result is not good.
Tofu fa was not firm like I bought from tofu fa stall. How dissapointed I was at that time, all of the goods went to garbage. Duuuh, what's wrong with the recipe, I followed all the step exactly.

Anyway, last minute I know, the gypsum I used is not 'cooked gypsum version' but they called it "cooling agent" which is usually using for chinese medicine.
Instead of using gypsum, I use GDL; glucono delta lactone or Lactone for short.
Lactone that I used it; bought from Singapore when I was there. Actually I still curiousity why I failed for making bean curd. And visiting Phoon Huat in Singapore, my eyes looked up the GDL, suddenly I grabbed and bought it.

If you want to buy GDL in Jakarta; you can go to Fortuna; ingredients store in Central Jakarta. You don't need to buy in Singapore at least. I read also that Singapore banned gypsum for making bean curd, they use GDL as the ingredients.

Speak frankly using GDL is better than gypsum, the texture is so smooth like silk, so no wonder the bean curd stall mention their bean curd texture is so silky ;-p

Ok, for making bean curd, I used organic soy bean; why?  if using non organic, too much skin left over, different from using organic ones; there is no much skin and easier to handle.

Organic Bean Curd

Source: ieatishootipost.sg
Modified by Kimkim

Ingredients:
250 grm soy bean
1,250 ml water
2 grm of GDL
50 ml water
5 Pandan leaves, knotted it.

Directions:
1. Grinding into food processor the soy bean after soaking for 8 hours.
2. After grinding, sieve into cheese cloth for filtering the bean and water.
3. Cooking the soy bean water for about 15 minutes with knotted pandan leaves until boiling, using small fire and continue to stirr.
4. Dissolve the lactone with water.
5. Mixing the soy bean milk with GDL into the pan.
6. Closing the lid with cloth
7. Waiting for 45 minutes until your bean curd is firmed.

Sauce:
300 grm palm sugar (gula aren)
500 ml water
Ginger
pandan leaves, knotted it

Directions:
1. Cut into small the palm sugar: for this case I prefer "gula aren" than "gula kelapa"
2. Put the water and palm sugar into pan and knotted pandan leaves
3. Cut into slices the ginger and put into the pan as well.
4. Boiling all of the ingredients

Tadaaaa, the bean curd is ready to serve, you can serve either hot or with ice.

Le Soufflé

Ini percobaan yang ke 2 kali bikin Souffle, tapi kali ini tetep gagal, tidak sesuai dengan harapan, Souffle yang membungbung tinggi kayak di restorant….aaahhhh kecewaa.

Waktu baca resep ini ada harapan optimis bahwa Souffle ini akan berhasil…sebelum dipanggang, kue asal Prancis ini dimasukkan ke kulkas dulu untuk di dinginin.

Setelah menit ke 12, looh souffle ini tidak sesuai diharapkan padahal semua step telah dilakukan, duuh salah apa yah…

Terus gimana rasa kue ini, eiittss tunggu dulu, soal rasa Souffle ini jelas enak sekali, daku aja bisa habisin 2 ramekin coklat super duper enak ini, walaupun penampakkan belum sesuai yang diharapkan. Luar sedikit keras tapi dalam nya lembut membelai lidah.

Masih penasaran membuat Souffle yang sesuai harapan kayak chef-chef bule tersebut?

Berikut ini resep yang daku ambil dari website nya Valrhona. Tapi coklat yang saya pakai adalah DGF 61% dark chocolate.

Le Soufflé
 
Types of chocolate: Cocoa Powder & Valrhona Le Noir 61% or Le Noir 68% or Caraibe 66%
For 6 servings - 6 small ramekins
Cooking time: 20 minutes
 
Ingredients
6 oz Valrhona Le Noir 61% or Le Noir 68% or Caraibe 66% ==> 170 gram used DGF 61% dark chocolate courverture 61%
4 very cold eggs, separated
3.5 oz (3/4 cup) powdered sugar ===> 100 gram
1 tsp Cornstarch
1 tsp Cocoa Powder
6.75 oz Cold Cream ===> 190 gram
Butter and sugar (to grease mould)
 
 
Preparation

• Beat the egg whites until stiff, gradually incorporating the sugar.
• Carefully butter the molds and sprinkle with sugar.
• Roughly chop chocolate.
• Sift together the cornstarch and cocoa powder.
• Add the cream to the cornstarch and cocoa in a pot. Bring to a boil, whisking constantly.
• Take the pot off the heat and add the chocolate, whisk thoroughly and then add the egg yolks. Mix until smooth and glossy.
• Carefully fold part of the beaten whites and then add the remaining whites.

Assembly

• Pour into the prepared molds.
• Set aside in fridge until ready to bake.
• When you are ready, preheat the oven to 375 F.
• Put soufflés in the oven straight from the fridge.
• Bake for 10-12 minutes, until puffed and crusted on the top, but still soft ine the center. Serve immediately.

Chef’s tips:
Serve immediately on a plate with Ice Cream, Whipped Cream, Fruit Compote or Fresh Fruit.
Alternate Method:
You can also make one large soufflé and bake it at 350 for about 20 minutes.

Tiramisu

Tiramisu, my blackberry group's friends discussed it until late three days ago, they discussed where find the mascarporne; sometimes difficult to find it in big supermarket such as C4.
The one that we find easily is Yummy's product; local mascarporne from Indonesia, but the shelf life is too short, only 1 month and the price is not cheap, 42,000 idr.

Actually, I have already made tiramisu 2 weeks ago in Palembang once visited my parent for Cap Go Mei festive.  when i looked for mascarpone in my hometown; Palembang, could not find it. Perhaps the shelf life is too short that some bakery ingredients stores do not store it. So I've tried tiramisu powder that the taste is not really my preference, but no choice.

Have you other choice for mascarpone products besides Yummy?
Puglia and Tatua, Puglia is made from Australia, weight 500 gram cost you 123,500 idr and Tatua is made from New Zealand, price is cheaper than Yummy and Puglia, cost you 33,000 idr for 250 gram. Anyway the most important, the shelf life is longer, 3 months.

When blogwalking, I've found sponge cake that made me want to try it, as my previous sponge cake did not make me satisfied, the texture did not spongy, dissapointed. But once I tried this sponge cake recipe from Ria Icip2 di dapur, I'd love this recipe. Why, the owner recipe said the truth, it's not sweety, chocolate, moist, and still spongy. I love you mbak Ria, thanks for sharing the recipe.

If you don't use sponge cake, you can use Lady Finger, buy it in big supermarket or big fruit stores. Actually standard of Tiramisu cake is cookies from Italian, but for this time I used sponge cake instead of cookies.

Source : Ria-Chocoloveid

Ingredients :

5 eggs
10 egg yolks
150 gram castor sugar
15 gram emulsifier
100 gram cake flour
10 gram corn flour
10 gram milk powder
30 gram choco powder, I used varlhona
50 gram dark cooking chocolate
100 gram butter
1 tbsp choco pasta
1 tbsp mocca pasta

How To :

1. Preheat oven 180 celcius
2. Grease baking pan 22 cm
3. Combine dark cooking choco dan butter, melted in microwave. Let it cool.
3. Sieve together cake flour, corn flour, milk powder, choco powder.
4. Beat eggs, castor sugar and emulsifier until fluppy and light.
5.  Adding dried ingredients, mix it until combined.
6. Pouring pasta into melted butter and add into the mixture. Mix it until combined.
7. Bake for about 20 minutes.

Cream
Source: NCC recipe
Modified by Kimkim

Ingredients:
250 gr mascarphone Puglia
300 ml whipping cream, whipped
100 gr powdered sugar
½ sdt vanilla extract
4 egg yolks
50 gr castor sugar
2 pieces of gelatine, melted with cold water, and steamed it.

For the syrop imbibage:
2 tbsp instant coffee, I used Starbucks Espresso
150 ml warm water
1 tbsp sugar, I don't use
150 ml kahlua / rhum, I used Baileys original

Mix the ingredients above together.

Garnish:Whipped cream, choco powder, red cherry or choco shards.

How To :

1. Beat whipping cream and powdered sugar until thick.
2. Beat egg yolks, castor sugar and vanilla until thick, then put it the on the steamed water, beat until the egg yolks dissolve and warmed. Remove the bowl from the heat, continue to beat until the batter become cold.
3. Put out the whipped cream from the refrigerator, adding mascaporne to the whipped cream, beat until the batter combined together. Pouring the gelatine and whipped cream to the egg yolks, stirred it together.

To assemble :

1. Prepare spring form or pudding glass. Then place sponge at bottom of the form. Soak it with syrop until moist. Pouring with mascarporne cream, smooth it with pallete. 
2. Place again the sponge cake, and repeat the step 1.
3. On top decorated with whipped cream, and sieve with choco powder.
4. Put the cake into the refrigerator for about 4 hours.

And the result, hmmm you can compare it with Tiramisu from 5th star hotel in Jakarta. Coz my ingredients with top premium coffee, Starbucks Coffee and using Baileys..nyam..nyam

Cookies like Famous Amos

Cookies like Famous Amos, I said that, as I've tried this recipe many times, but my husband's opinion said that too much nuts for the cookies. Portion of nuts too much than the others ingredients.
Ok, lemme try again, using my friend's recipe, hmm still not find the taste that I like; Famous Amos.

Back again, tried the recipe I used before, but modified some ingredients, yippie, finally taste almost Famous Amos hehehe. If you want to make it, you can try my modification. If you have no time to make it you can order it from me ;-p is it simple, right?

Almost Famous Amos

Ingredients

115 gram butter
100 gram caster sugar
90 gram brown sugar, I change into palm sugar
1 egg
½ tsp vanilla extract
125 gram Oats, grind to a fine powder, sieved
125 gram plain flour
1/­8 tsp salt
½ tsp baking powder
½ tsp baking soda
50  gram almond, chopped coarsely
75 gram Guanaja, melted

75 gram milk chocolate chips

100 gram sultana, chopped coarsely

Cooking Methods
1. Whisk butter, palm sugar, and castor sugar until light and fluffy
2. Adding egg and vanilla, beat till well combine
3. Adding oats mixture and mix till combine
4. Adding chocolate and nut then mix till just combined.
5. Leave the dough in the fridge for about 20 minutes
6. Preheat oven to 160 Celcius
7. Lay a baking paper on the cookie sheet
8. Take about ½ tsp of the mixture and put on the cookie sheet
9. Bake for about 22 minutes
10.  Return the remaining dough to the fridge while waiting for the batch to come out from the oven.
11.  Cool on the cooling tray


The taste of cookies are so crunchy, you can't help just pick one cookie, you will pick and pick again and don't blame me if you will forget your meal ;-p



Green Tea Chiffon Cake

Sudah lama tidak buat cemilan untuk sarapan pagi, semalam setelah pulang kantor tertarik bikin sesuatu, tapi apa yah, bingung cari ide.

Bongkar lemari ketemu majalah Sedap edisi Chiffon Cake, mata langsung tertuju pada resep Chiffon Cake Cokelat, tapi kok tidak tertarik dengan  segala coklat kali ini. Oh yah, langsung teringat ada bubuk green tea yang masih tersimpan.

Mulai deh resep tersebut saya modifikasi total, pengen tahu hasilnya bagaimana. Waktu proses pemanggangan aroma green tea harum semerbak memenuhi ruangan dapur…

Green Tea Chiffon Cake

Source: Majalah Sedap

Modified by Kimkim

Bahan:

145 gram tepung terigu protein rendah

5 gram green tea bubuk

95 gram gula kastor

100 gram minyak goreng

60 ml susu cair

7 kuning telur

7 putih telur

½ sdt garam

95 gram gula kastor

Poppy Seed

Cara Membuat:

1. Campur terigu, green tea bubuk ayak kemudian tambah gula pasir. Aduk rata.
2. Tuang campuran minyak goreng dan susu cair ke campuran terigu sambil diaduk dengan whisk kemudian tambahkan kuning telur. Aduk rata. Sisihkan.
3. Kocok putih telur dan garam, kocok sampai setengah mengembang kemudian tambahkan gula pasir sedikit demi sedikit sambil dikocok sampai mengembang.
4. Tuang sedikit sedikit adonan putih telur ke campuran terigu sambil diaduk perlahan dengan spatula.
5. Kemudian tuang adonan ke loyang chiffon diameter 20 cm tanpa dioles margarine. Taburin dengan poppy seed di atasnya. Oven selama 35 menit dengan suhu 180 derajat
6. Setelah matang balikan loyang di atas piring, berhubung loyang chiffon saya berkaki jadi tidak usah di atas botol. Biarkan sampai dingin, baru keluarkan dari loyang.

Pagi tadi sebelum sarapan, mulai deh tata dikit meja makan buat acara pemotretan, kasih garnish buah cherry sekadar pemanis. Jepret menjepret..selesai, chiffon cake nya langsung dimakan...wow so yummy karena ada aroma green tea yang mengoda. Apalagi ditemenin secangkir Latte, hasil french press Starbucks Coffee "Pike Place" tambah serasa berada di cafe.

Sayang kopinya tidak difoto karena di buat setelah selesai pemotretan, next mau cobain Starbucks Via for the cake.

Klappertart Wilton

Siapa sih yang tidak tahu Klappertart, dessert ini begitu populer dengan bahan dasar kelapa muda yang di mix dengan susu dan kismis, jadi adonannya seperti vla. Paling enak dimakan dingin-dingin...so yummy.

Sudah berapa kali coba resep klappertart tapi resep Klappertart Wilton termasuk yang paling enak, karena di lapisin dengan putih telur dan dibake.

Klappertart Wilton
Source: Resep Kursus Wilton Fatmawati
Posted by Alm Ruri

Bahan

1000 cc fresh milk

250 gr gula pasir
50 gr tepung terigu
50 gr tepung custard
50 gr maizena
150 gr mentega
6 btr kuning telur ==> bisa ditambah max 3 btr kuning telur
2 btr kelapa muda
100 gr kenari panggang cincang kasar
kayu manis bubuk

Topping:
6 btr putih telur
4 sdm gula pasir
2 sdm terigu
kismis direndam air hangat, peras dan ciprati rhum dan kayu manis bubuk
kayu manis bubuk

Cara membuat:
1. Didihkan 800 cc fresh milk dan gula pasir.
2. Larutkan terigu, custard, dan maizena dengan 200 cc fresh milk
3. masukkan campuran susu dan tepung ke dalam susu panas, aduk terus sampai mengental dan meletup-letup.
4. Adari api, masukkan mentega aduk rata
5. Masukkan kenari dan kayu manis bubuk
6. Masukkan kuning telur satu persatu
7. Masukkan daging kelapa muda, aduk rata
8. Masukkan adonan ke dalam cup sampai 3/4 tinggi

9. Bakar dengan cara au bain marie selama 15 menit dengan suhu 160 der sampai setengah matang.

10. Kocok putih telur dengan dimixer sambil dimasukkan gula sedikit demi sedikit sampai kaku.
11. Masukkan terigu, aduk rata dengan spatula.
12. Semprotkan toping putih telur ke atas adonan 1/2 matang sampai cukup tinggi, taburin dengan kismis dan kayu manis bubuk.
13. Bakar lagi sampai topping berwarna kekuningan.
14. Selamat menikmati.