BUTTER CREAM

Ingredients :
10 eggs
2500 gr Sugar
400 ml water
2500 gr White butter
2500 gr unsalted butter
10 gr Glucose

How to make :
1. Boil sugar, water and glucose. Don’t mix
2. Stir eggs until duble volume.
3. Add boil sugar,water and glucose to the eggs
4. Add white butter and unsalted butter, mix until soft butter.
5. Give colour.

WARM CHOCOLATE CAKE

Ingredients :
520 gr Butter
520 gr Dark chocolate couverture
4 egg yolks
10 eggs
300 gr Sugar
220 gr medium Flour
8 gr baking powder
150 gr Cocoa Powder

How to make :
1. Melted butter and dark chocolate couverture, set aside.
2. Mix egg yolks, eggs and sugar until double volume in a mixer.
3.add flour,Baking powder and cocoa powder.
4. Finally add butter and dark chocolate couverture melted, stir until well mixed.
5. Mould in small glass.
6. Oven in 180 degrees celcius. 10-15 minutes

Note : don’t input melted butter and dark chocolate when hot because batter won’t to be good result.

BRANDY SNAP

Ingredients :
400 gr Icing sugar
100 gr medium or soft flour
150 gr Fresh milk
150 gr Butter melted
2 TBSP Brandy

How to make :
1. Mix icing sugar, flour, brandy and fresh milk with ballon whisk.
2. Add butter melted, mix again.
3. Mould brandy snap
4. Oven with temperature 180 degrees celcius 5-10 minutes

NOTE : Don’t input butter when the temperature is still HOT!

ALMOND

Ingredients :
250 gr butter
100 gr icing sugar
2 eggs
350 gr Medium Flour
100 gr Almond ground
1 Tbsp Orange Zest

How to make :
1. Mix butter with icing sugar until soft.
2. Add eggs one by one, mix again.
3. Finally add medium flour, almond groung and orange zest. Mix
Don’t over mix  !!

CHOCO CHIP

Ingredients:

125 gr Margarine
75 gr Sugar Palm
1 Grain Eggs
¼ teaspoon baking powder
Soft wheat flour 140 gr
10 gr cornstarch
70 grw Nuts
10 g of brown powder

How to Make:
1. Beat Margarine, brown sugar, eggs, baking powder, flour, cornstarch and cocoa powder.
2. Stir and let stand for 10 minutes until mixture hardens.
3. Then add the beans that have been chopped fine. Let stand for another 5 minutes to allow dough to harden.
4. Prepare a pan that has been smeared by a little margarine.
5. Form the dough using a small spoon, so that round.
6. Put in pan that has been smeared by the margarine.
7. Oven.

BUBUR SUMSUM DAN CANDIL

The slurry material marrow:

75 g of rice flour
Wheat starch 30 g
1 sheet of pandan
350 ml coconut milk

Thick coconut milk:
350 ml coconut milk
Liquid cornstarch
Pandan leaves

Candil materials:
Sweet 75 gr
50 gr Kanji
palm sugar
2 tablespoons cornstarch
salt

How to Make:

Sum-sum for the slurry boiled coconut milk in a saucepan, boil the input after the rice flour, sugar, pandan leaves and because of taste. Stir until blended.
To Candil; boiled yams until smooth. Was boiled sweet potato peel and puree thoroughly.
Put potatoes in a container that has been mashed and mixed with flour and salt mix well, after that round shape and boiled with water until it floats Candil keatas.angakt and drain.
Boil brown sugar to boiling and thickened, then enter Candil, add the cornstarch, stirring until boiling and thickened.
To Santan; Boil coconut milk and pandan leaves to boil
Then enter the liquid cornstarch thickens just enough to milk.
Serve porridge Candil marrow mixed with Chinese girlfriend for an additional (“Chinese girlfriend” previously boiled with sugar and coconut milk).

 

ONION RINGS

Onion Rings

Ingredients

  • 2 large yellow onions, peeled, sliced into 1/2-inch to 3/4-inch thick ringed slices, rings separated
  • 2 cups buttermilk, or 1 cup plain yogurt mixed with 1 cup milk
  • Salt
  • Freshly ground black pepper
  • 1 1/4 cups all-purpose flour and 1/4 cup cornmeal OR 1 cup prepared cornbread flour plus 1/2 cup all-purpose flour
  • 2 or 3 cups of grapeseed oil, or other high smoke-point oil such as canola oil or peanut oil

Equipment needed: a 5-quart heavy-bottomed dutch oven, tongs, candy thermometer, paper towels, cookie sheets

Method

1 Combine the buttermilk (or yogurt and milk) with 1 1/2 teaspoons salt and 1 teaspoon black pepper in a large bowl. Add the onions to the buttermilk mixture and coat thoroughly. Let sit at least 15 minutes.

2 In a separate bowl combine the flour and cornmeal, 1 teaspoon of salt and 1/2 teaspoon of pepper. Set aside.

3 Add the oil to a largish Dutch oven pan – about 5-quart or 6 quart size. Make sure that the pan is absolutely dry inside before you add the oil. Any water droplets in the pan will cause the oil to splatter violently as it heats up. The oil should create a layer anywhere from 3/4-inch to an inch thick. Use more oil if necessary. Heat the oil to 350°F. Use a candy thermometer to measure the heat of the oil. You may need to tilt the pan in order to cover the thermometer’s sensor completely and get an accurate reading. I have found some instant-read thermometers to be useless for this purpose as their sensors are 2 1/2 inches up from the bottom. A good old fashioned metal-encased thermometer works best.

Be very careful whenever handling hot oil. No running kids in the kitchen. No distractions. Do not answer the phone if it rings. Pay attention. Have the pan’s lid close by.

You can test if the oil is ready by moistening a little bit of the flour and dropping it in the pan. If it sizzles and fries, it’s ready. If it burns, take the pan off the heat and let the oil cool down a bit.

onion-rings-1.jpg onion-rings-2.jpg

4 Working in batches, lift some onion rings out of the buttermilk and coat them in the flour mixture. Use tongs to place them one by one in the hot oil. Fry for a minute on each side, until golden brown. Do not crowd them. Place finished onion rings on a cookie sheet lined with paper towels to absorb the excess oil. Keep the complete onion rings warm in a 200°F oven while you fry the rest. Between batches, if you end up needing more oil, add some. Let the temp get back up to 350°F before starting the next batch.

Serve hot.

Note: It’s best not to pour the leftover oil down the drain. Better to pour into an extra empty jar, and discard with your trash.


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