Tuesday, July 28, 2009

KBB #12: Cheese Souffles



Sampai juga tantangan KBB yang ke-12.. sstt bentar lagi dah mau ultah kbb nih..:p Balik ke tantangan ke-12, kali ini kita harus membuat Souffle..tepatnya Cheese Souffle. Boleh menambahkan bahan yang diinginkan seperti ham, oregano, daging cincang, dll.. Tapi aku buat souffle ini persis ikutin resep, tanpa tambahan. Rasanya enak asin-asin... lembut... membelai lidah...:) Silakan disimak resepnya dan dicoba ya...

cheese-souffle2

Oh ya.. soufflenya sudah agak turun waktu difoto, harusnya langsung pas keluar oven, masih diloyang, jepreett.... Berhubung aku pindahkan dulu ke meja, jadi udah ga membumbung tinggi.. Dan kemungkinan pengaruh mangkuknya yang sedikit melengkung (bagian bawah), jadi ga membumbung sempurna ya.. ada belahannya.. Atau pengisian adonan yang kurang banyak??

cheese-souffle1
Cheese Souffles
Sumber: The Perfect Cookbook by David Herbert. Penguin Books Australia Ltd 2003.

100g unsalted butter
� cup plain (all-purpose) flour
300 ml milk
1 cup grated cheddar (vin-melted cheddar) 2 Tbs freshly grated parmesan
� tsp Dijon mustard (vin-mustard biasa)
pinch cayenne pepper
4 eggs, separated

- Preheat the oven to 190C (375F, Gas Mark 5). Grease and lightly flour six �-cup-capacity souffle dishes.
- Melt butter in a small saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk and whisk continuously over medium heat until the mixture is smooth, thickens and comes to the boil. Allow to cool for 5 minutes.
- Transfer the mixture to a bowl and stir in the cheddar, parmesan, mustard and cayenne pepper. Mix well.
- Lightly beat the egg yolks and add these to the cheese mixture. Mix well.
- With an electric mixer, whisk the egg whites in a clean bowl until firm peaks form. Fold a quarter of the whites through the cheese mixture to slacken it slightly, then gently fold through the remaining whites.
- Spoon the mixture into the prepared dishes and bake for 20-25 minutes, or until risen and golden. Don't be tempted to open the oven until the souffles have risen. Serve immediately.

process-souffle

Monday, July 20, 2009

Cheesecake Brownie

Cheesecake Brownie

Lagi menggila nih si brownies, dan berhubung ada stock cream cheese yang udah mendekati expired, so cepet2 dikaryakan menjadi Cheesecake Brownie nya David Lebovitz. Hasilnya betul2 yummy... lembut banget apalagi bagian cheesecakenya:p Layak dicoba?? Pasti!!

Sedikit modifikasi seperti biasa:p

Cheesecake Brownie
by David Lebovitz

85g unsalted butter, cut into pieces
115g bittersweet or semisweet chocolate, chopped
130g sugar (vin-100g)
2 large eggs, at room temperature
70g flour
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
80g chocolate chips


200g cream cheese, at room temperature (vin-250g)
1 large egg yolk
75g sugar (vin-100g)
1/8 teaspoon vanilla extract


1. Line a 9-inch (23cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly. (vin-22cm square pan)

2. Preheat oven to 180C.

3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 100g sugar, then the eggs.

4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.

5. In a separate bowl, beat together the cream cheese, the yolk, 100g of sugar, and vanilla until smooth.

6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.

7. Bake for 35 minutes, or until the batter in the center of the pan feels just set.

Thursday, July 2, 2009

Muffin Wilton

Ikutan nyoba Muffin Wilton yang terkenal dengan kelembutannya:) Setelah mengintip hasil muffin buatan Mindy, tergoda deh.... Gula aku kurangi 16% sehingga hasilnya tidak terlalu manis ditambah aku pakai chocolate easimelt yang dark. Jadi yang suka manis, pakai sesuai resep saja. Sedikit review muffin ini, yang namanya muffin tentu padat ya.. tapi bener teksturnya lembut.. Layak dicoba deh...

Muffin Wilton

Muffin Wilton

Resep asli: Ibu Dinie Kursus Wilton, Fatmawati Jakarta Dishare oleh: Ruri Hasil: +/- 20 bh

350 gr tepung terigu (vin-300gr terigu protein sedang, 50gr susu bubuk)
230 gr butter (vin-unsalted butter)
110 cc air (vin-110gr whipping cream)
200 gr telur
300 gr gula pasir (vin-250gr gula pasir)
1 sdm vanili ekstrak
8 gr baking powder
50 gr atau lebih tambahan lain (vin-chocolate easimelt blend Tulip)

Cara: (original lihat di ci Ine)
- Panaskan butter, whipping cream dan gula pasir sampai mendidih dan gula larut.
- Tambahkan vanilla ekstrak, aduk rata.
- Masukkan terigu, susu bubuk, dan baking powder sambil diayak, aduk rata menggunakan whisk.
- Masukkan telur satu persatu, aduk rata.
- Terakhir tambahkan chocolate chips.. (krn pakai easimelt, langsung coklat meleleh, sehingga membentuk marble).
- Tuang ke dalam loyang muffin yang sudah diberi papercup, isi penuh, taburi chocolate chips..
- Panggang dengan suhu 200 derajat celcius selama kurang lebih 20 menit.