For the english recipe please click here

Setelah mencoba beberapa resep, akhirnya dapat resep dari Irma (maturnuwun jeng) dan langsung ngakak bolu kukusnya Semalam saya bikin untuk disumbangkan ke sekolah Amara nanti siang, iseng-iseng mencoba resep dari Pennylane Kitchen bolkus dengan joghurt. Ternyata enak dan bolkusnya bisa ketawa juga.

Warnanya hitam, merah dan kuning untuk bendera Jerman… demam piala dunia nih… karena warnanya banyak jadi di fotonya kurang keliatan nih tertawa lebarnya bolu kukus. Senangnya…. akhirnya bisa bikin bolkus yg tertawa lebar, biasanya nyengir doang

Bolu kukus joghurt

Didihkan air dalam kukusan.

Masukkan ke dalam mangkuk:

1,5 cangkir gula pasir
1 sdt emulsifier, 1/2 sdt baking powder
2 cangkir terigu
1 cangkir yoghurt
2 butir telur

Kocok semuanya dengan mixer sampai pucat (putih), kental sekali, dan berjejak.
Pisahkan sedikit adonan, campur dengan  pewarna makanan. Untuk warna hitam saya pakai bubuk coklat, yang lain memakai pewarna makanan.

Tuang ke cetakan bolkus, bubuhi adonan warna, kukus 20 menit

Entah kenapa hasil mengembangnya lebih bagus yg saya buat dengan cetakan muffin. Yang dengan cetakan bolkusnya malah kurang mekar, jadinya malah seperti bunga mawar…. cantik juga sih…tapi tantangan bolkus itu kan justru mekarnya itu kan ? Tadinya saya pikir salah satu yang membantu bolkus jadi mekar justru lubang-lubang di cetakannya. Tapi ternyata pakai cetakan muffin yang tertutup juga bisa mekar. Ada yang tahu kenapa bisa begitu?

This indonesian steamed cup cake is common cake in Indonesia. In Bali they steamed cup cakes are used for the temple offering. Usually there is no joghurt in indonesian steamed cup cake ( I will post that recipe later) but I found this recipe and had to try it.

The challenge in baking them is wheter the cup cake will rise or not. As you can see the left one looked somewhat like a rose but the right one open up like it should be. I bake the left batch with a bolu kukus cup and the right batch with muffin form. But since the cups should have the german colour (in spirit of the world cup 2010), the left batch look very good for me.

I am happy

So here is the recipe I modified a bit from pennylane kitchen recipe.

Joghurt steamed cup

Bring your steamer to boil.

In a mixing bowl, beat together:

1,5 cups sugar
1 tsp emulsifier, 1/2 tsp baking powder
2 cups flour
1 cup fresh yoghurt (thick)
2 eggs

Beat all of them together until the batter becomes pale, thick, and the whisk leaves a vivid trail when stirring through the batter.
Spare some batter for the colour topping (about 3-5 Tbsp), I mix the black one with cocoa powder and the other colour with food colour
Drop the white batter into Bolu Kukus cups, then drop a teaspoon of colour batter on top of every cup. Steam for about 20 minutes.

Enjoy!!!

Resep in bahasa Indonesia coming soon.

Classic Lapis Legit by Hadi Tuwendi

Ingredients:

20 egg yolks

500 gr butter, beat until fluffy and pale

400 gr powdered sugar

200 gr all purpose flour

1 Tbsp spekkoek spice. If you are in Germany you can use the

10 egg whites, beat until stiff

How-to:

1. Preheat the oven at 180 degrees Celcius. Grease a 20 x 20 x 8 cm cake tin with margarine or butter, line it with baking paper, then grease the paper again. Mix flour with spekkoek spice.
2. Beat egg yolks and sugar until thick and pale in color. Using spatula, fold in butter alternately with the flour mixture. Blend well. Fold in the egg whites.
3. Weigh the batter 100 g, pour into the cake tin, spread evenly. Bake using lower and or upper heat for about 5 minutes or until the cake surface is set and golden in color. Turn off the lower heat.
4. Take the tin out of the oven, if any bubbles turn up, prick it with a clean toothpick. Using a smoother, press lightly the layer surface to make sure there is no gap formed between layers.
5. Weigh the same amount of batter for the next layer, pour on the previous layer, spread evenly. Using the upper heat only, bake for another 5 minutes or until the surface is golden and set.
6. Repeat the layering process until the batter is done. To finish the cake, bake using lower heat only for another 7-10 minutes.
7. Take the tin out of the oven, let it cool on the rack. Turn the cake out onto a wax paper, peel of the baking paper. Turn it again onto a cake plate, slice and serve.

The key is good ingredients, especially the chocolate chunks. I use good couverture (cooking chocolate) mostly the dark one. Last weekend I use couveture I bought here in Budapest, didn’t buy the good one  (because the good one cost 6€ for 100g!) , the cookies tasted good… the kids and the moms love them but for me it tasted less than the usual …

Anyway here is the recipe:

Ingredients:

• 280 g all purpose flours, 1 teaspoon baking soda (Natron if you are in Germany), 1 teaspoon salt –> mix them well and set aside.
• 250 g butter/margarine, room temperature
• 200 g sugar ( I use brown sugar)
• 1 teaspoon vanilla extract
• 2 eggs
• 350 g chocolate (chopped)

Directions:

Pre heat the oven to 190 C. Line your baking tray with baking paper .

Beat the butter and sugar and vanilla extract until creamy. Add the eggs. Beat until mixed well. Then add the mixed flour slowly. Mix them well. At last add the chopped chocolate and mix them with your spatula.

Put 1 spoon of the batter in the sheet, don’t forget to put a good distance because the batter will rise in the oven.

Bake about 9-11 minutes, take the tray out of the oven. The cookies will be a bit soft, let them in the tray for about 2-3 minutes then let them cool on a rack. Enjoy!

Kue kering coklat

Kuenya rasanya gak kalah dengan kue di Starbuck, beneran! Kuncinya adalah pemakaian bahan. Saya memakai coklat khusus untuk memasak yg berkualitas. Hari Sabtu lalu saya memakai coklat yg saya beli di Budapest, kualitas agak kurang karena yg bagus mahal banget (100 g harganya 6 EUR!), rasanya sih tetap enak karena laris manis langsung habis, tapi buat saya pribadi kurang mantep karena rasa coklatnya lain.

Bahan:

• 280 g tepung terigu, 1 sdt baking soda, 1 sdt garam –> campur dan sisihkan.
• 250 g butter atau margarine (sesuai selera), suhu ruangan
• 200 g gula pasir (saya pakai gula coklat)
• 1 sdt ekstrak vanilla
• 2 telur
• 350 g coklat (dicincang kasar)

Cara membuat:

Panaskan oven 190 C. Siapkan baki, lapis dengan kertas roti.

Kocok butter, gula dan ekstrakt vanilla sampai halus seperti krim. Tambahkan telur, kocok sampai rata. Kemudian tambahkan campuran tepung sedikit demi sedikit, kocok sampai tercampur rata. Terakhir tambahkan coklat, aduk dengan spatula.

Taruh 1 SDM adonan diatas baki. Jaga jarak karena kue akan mengembang begitu di panggang.

Panggang sekitar 9-11 menit. Keluarkan baki dari oven, kue agak empuk biarkan dulu sekitar 2-3 menit kemudian dinginkan di atas rak kawat. Selamat menikmati.

Ingredients:

125 g butter (room temperature)

125 g granulated sugar

2 teaspoon pure vanilla extract

1 egg (

250 g all purpose flour, mix with 1 teaspoon baking powder and a pinch of salt

For decorating: Powder sugar, lemon juice,food colors

Directions:

You need to prepare the dough about one hour before you bake because it need to cool in the fridge about one hour. Or you can prepare it the night before.

For the dough: With electrc mixer beat the butter first, then add sugar, vanilla extract and egg, beat until creamy. Change the attachment to the dough hook. Slowly add the flour mixture to the butter and sugar mixture, mixing on low speed until the dough comes together and is smooth. Form the dough into a ball and wrap it in a plastic wrap then put in the fridge for minimum one hour.

When you are ready to bake the cookies, first pre heat the oven to 200 C. Line the sheet trays with baking paper.

Take the dough out of the fridge, knead it a bit and roll it with a rolling pan on a lightly floured work surface, to a thickness you desire. I usually have them about 0,5 cm. Cut the cookies into your desired motives. Then move them with a spatula into the tray, don’t forget to put a space between the cookies. Bake them for about 5-6 minutes. Let them cool on the tray.

Decorating the cookies: mix the sugar  with the lemon juice and color. It depends how thick you want your sugar coat. I usually mix 3 teaspoon sugar with 1 teapoon water and 1/2 teaspoon lemon juice and a drop or two color.

Use a pencil to color the cookies, you can also put some other food decorations as you like it. Enjoy

Kue kering vanilla

Resep paling gampang dan tidak merepotkan buat Desi, seru loh hias kuenya sama anak, meriah
Adonan disiapkan sejam sebelumnya karena perlu didinginkan di kulkas, atau bisa juga dibiarkan semalam di kulkas.

Bahan:
125 gr butter (suhu ruangan,jangan langsung dari kulkas)
125 gr gula pasir
3 sdt pure vanilla extract, jangan pakai aroma vanilla. Kalau tidak punya diganti gula vanilla saja.
1 telur
250 gr tepung terigu, campur dengan 1 sdt baking powder dan sejumput garam

Untuk dekorasi: gula halus, air jeruk, pewarna makanan.

Cara membuat:
Pertama mixer butter dengan kecepatan sedang, kurangi kecepatannya kemudian tambahkan gula, vanilla dan telor. tambahkan kecepatan mixer, kocok sampai halus. Ganti kepala mixer dengan mixer untuk adonan berat. Mulai dengan kecepatan rendah tambahkan tepung pelan-pelan ke adonan butter. Kocok sampai adonan tidak lengket di wadah. Bentuk bulat kemudian bungkus dengan plastik. Simpan di kulkas minimal 1 jam.

Begitu siap memanggang, panasakan oven 200 C. Lapisi nampan untuk memanggang dengan kertas roti.

Ambil adonan dari kulkas, giling di atas permukaan yg sudah ditaburi dengan tepung. Tebal kue tergantung selera, saya biasanya sekitar 0,5 cm. Potong adonan dengan cetakan kue kering. Panggang selama 5-6 menit.
Angkat dan biarkan kue dingin di nampan.

Untuk dekorasi: campur gula dengan air jeruk dan pewarna makanan. Cair atau kentalnya lapisan gula terserah selera anda. Saya biasanya 3 sdt gula dan 1 sdt air dan 1/2 sdt air jeruk dan setetes pewarna makanan. Gunakan kuas untuk menghias kue. Selamat menikmati.

This is the second cake with the same fondant, but I only use fondant on the top, I used butter creme on the side of the  cake.

This is my first cake with MM Fondant. It was very hot that day and somehow the butter cream inside started to melt a bit.

This is two tiers cake with MM Fondant and a bit butter creme.

The cake was about 30 cm high and I didn’t think of the transportation.  I used my laundry basket and the taxi driver was very kind, he drove very careful without me asking for it. I used four chocolate and white sponge cakes.

It was for Amara’s and Dorka’s joint 8 th birthday party.

Bakpao came from Cina but the indonesian adaptions are usually bigger and the skin are not so damp like the one you see in the chinese dim sum. For me, indonesian’s bakpao is more like Dampfnudel in Germany.

There are many recipes and ways for bakpao, my  friend once told me her mom used to beat the dough to the table and for her it looked like a lot of works. I’ve tried and failed a few time until I finally found the ‘right formula’ for my bakpao (combinations from few recipes). It’s quite simple, I just have to be careful with what kind of  flour I use for the dough. The flour (all purpose) in Budapest is different than the one I used to use in Germany, so when we first move there were many trials and surprises in my kitchen.

Anyway, here is the recipe of my version of bakpao, hope you like it.

Ingredients:

6 cups (600 gr) flours (all purpose flour)

1 3/4 cups warm water (not hot!the rule is if you can put your finger in the water without crying then it is warm enough*lol*)

1 – 2 tablespoons sugar (depends on your taste)

1 tablespoon dry yeast

1 tablespoon baking powder

2 tablespoons (about 50 gr) shortening or margarine (don’t use butter)

For the filling:

Amara sometimes loves to eat bakpao with Nutella or Jam only. If she wishes that than I use 2 table spoons sugar for the dough.

Or you can use this: 250 gr minced pork (I use the pork belly, more delicious because all the fat), salt, pepper, spring onion (sliced), garlic (crushed and sliced) and onion or shallot (sliced thin). A bit oil. If you don’t eat pork you can used chicken instead or whatever you like.

Directions:

1. Put sugar into warm water and stir it until dissolve, pour the yeast then stir again. Let it set about 10 minutes until the foam rise. I know there are also yeast which says the don’t need water, I tried once but I didn’t like the smell of the yeast was so strong in the dough. So I just use the regular dry yeast.

2. Mix the flour and baking powder

3. Add the yeast mixture slowly to the flour, stir and then add the shortening.

4. Start to knead, I sometimes cheat and use a stand mixer, If it feels too dry you can add a little bit cold water. Continue kneading the dough until it becomes elastic, then cover it with a dry towel for 2 hours . My mom suggested the tupperware bowl famous for yeast dough – no need to cover it for hours, after about 15 minutes it will pop and the dough would be ready- do you know about that? That is not true, in my case I’ve tried several times and always failed. So it is save for me to say, just cover the bowl with a dry towel for about 2 hours.

5. Meanwhile prepare baking paper, cut them into squares about the size of the bun, we need this so the bun won’t stick in the pot. Prepare the steamer, cover the lid with a dry towel. It is important to cover the lid with a dry  towel because when the steam water fall on the bun, the bun will be moistly and won’t look good.

6. Prepare the filling: Put a bit oil in the pan, sauté the garlic and onion until fragrant, add the pork, season well and cook until done then add the sliced spring onion. If you like you can also add oyster sauce and indonesian sweet soy sauce.

7. Prepare a clean surface and spread it with a little bit flour. Knead the dough again and start make the bun. It is up to you how big you want to have the bun. Take a part of the dough, make it flat, put the filling in the middle and close it.

I found a direction to make the bun looks like a rose. I’ve tried and succeed. Here is the link.

8. Stem the buns for about 15 minutes. Serve them warm. Enjoy

Bakpao à la Ayu

Setelah beberapa kali mencoba dan gagal akhirnya berhasil dengan mengkombinasikan beberapa resep. Bakpao ini hasilnya kulitnya seperti bakpao nya pedagang dorongan yg hari minggu sering jualan di depan gereja Kotabaru atau Bintaran di Jogja (dulu jaman masih SMA, nggak tau deh sekarang masih ada atau tidak?). Beberapa kali saya coba dengan tepung merk berbeda warna kulit bakpao berbeda-beda, kadang bisa putih tapi biasanya kuning. Sejak di Budapest apalagi, karena kode tepung di sini beda dengan di Jerman sewaktu awal pindah sempat banyak gagal dan juga banyak kejutan di dapur saya

Bahan:

6 cangkir (600 gr) tepung serba guna

1 3/4 cangkir air hangat (jangan panas!ukurannya kalo jari masuk gak melepuh berarti udah pas *hihihi*)

1 – 2 SDM gula (sesuai selera)

1 SDM ragi kering/bubuk

1 SDM baking powder

2 SDM  (kurang lebih 50 gr) shortening atau margarine (jangan pakai mentega)

Untuk isi:

Amara suka bakpao isinya coklat (Nutella) atau selai strawberry. Kalau tuan putri minta isi manis biasanya untuk adonan saa pakai 2 SDM gula. Di Jogja biasanya bakpao manis diisi kacang hitam, saya kurang suka.

Bisa juga diisi dengan : 250 gr daging di cincang halus (daging sesuai selera, kalau saya lebih suka pakai daging babi bagian perut yg ada lemaknya), garam, merica, bawang putih (hancurkan dan potong halus), bawang merah (potong halus), daun bawang. Sedikit minyak untuk menumis.

Cara membuat:

1. Masukkan gula ke air panas, aduk sampai larut. Masukkan ragi, aduk rata. Diamkan kurang lebih 10 menit sampai berbusa dan naik.

2. Campur tepung dengan baking powder.

3. Pelan-pelan tuang adonan ragi ke campuran tepung.Aduk pelan kemudian tambahkan shortening/mentega.

4. Uleni adonan sampai elastis, bila terasa kering tambahkan sedikit air dingin. Menguleni adonan bisa juga dengan bantuan stand mixer, pakai kepala mixer untuk adonan kental. Tutup adonan dengan kain kering selama kurang lebih 2 jam. Mama pernah bilang untuk pakai tupperware yg khusus untuk adonan beragi, seharusnya dengan tupperware ini  tidak perlu tunggu 2 jam, begitu tutup bunyi pop dan membuka sendiri adonan sudah siap. Saya beberapa kali coba tidak pernah berhasil. Akhirnya paling aman ya cara tradisional saja.

5. Siapkan kertas roti potong persegi empat dengan ukuran sesuai besar bakpao yg diinginkan. Siapkan dandang, bungkus tutupnya dengan kain kering, supaya air tidak menetes ke bakpao agar tidak terlalu lembab dan lengket.

6. Siapkan isinya. Tumis bawang putih dan bawang merah sampai harum, masukkan daging, beri bumbu sesuai selera. Tumis hingga matang, masukkan daun bawang. Bila suka bisa ditambah saus tiram dan kecap manis.

7. Siapkan permukaan yg datar dan bersih, taburi sedikit tepung agar adonan tidak menempel. Ambil adonan, uleni sekali lagi dengan tangan agar elastis dan tidak lengket. Mulailah membuat bakpao dengan ukuran sesuai selera. Ambil sedikit adonan, ratakan, isi di tengah kemudian bungkus lagi. Saya menemukan cara membungkus bakpao seperti bunga mawar, sudah dicoba dan berhasil. Silahkan lihat di blog NCC ini.

8. Kukus bakpao selama kurang lebih 15 menit, angkat dan hidangkan hangat. Selamat menikmati

Rezept aus dem Buch GU ‘Noch mehr Muffins’

Lecker, schmeckt irgendwie wie Pizza, V liebt sie

Zutaten:

- 150 g salami
- 1 kleine grüne Paprika (120 gr)
- 125 gr Mozarella
- 1 Knoblauchzehe,1/2 Zwiebel
- 280 gr Mehl (type 405)
- 2 1/2 TL Backpulver, 1/2 TL Natron, 1/2 TL Salz
- Pfeffer, 1/2 TL Oregano, 1 Ei
- 40 gr geriebener Parmesankäse
- 50 ml Olivenöl
- 100 gr Tomatensauce/passierte Tomaten
- 200 gr Buttermilch

zum Bestreuen: 50 gr geriebener Emmentaler. Fett für die Backform

Zubereitung:

1. Backoven auf 180°C vorheizen. Muffinblech einfetten.

2. Salami, Paprika, Mozarella in kleine Würfel schneiden.

3. Knoblauhzehe zerdrücken, Zwiebel in kleine Würfel schneiden.

4. In einem Schüssel: Das Mehl mit Backpulver, Natron, Salz, Pfeffer, Oregano, Parmesan, Knobi, Zwiebel, Mozarella, Paprika und Salami vermischen.

5. In anderem Schüssel: Ei leicht verquirlen. Olivenöl, Tomatesauce und Buttermilch dazugeben und gut verrühren. Die Mehlmischung hinzufügen und kurz verrühren.

6. Den Teig in Blechform einfüllen und mit Käse bestreuen. Im Backoven (180°C, Mitte, bei Umluf 160°C) 20-25 Minuten backen. Muffins 5-10 Min ruhen lassen, dann raus nehmen und warm servieren.

MUFFIN SALAMI ala Itali

resep dari buku GU ‘Noch mehr Muffins’

Enak, rasanya rada2 kayak pizza, favoritnya si V

Bahan:
150 g salami
1 paprika hijau (120 gr)
125 gr mozarella
1 bawang putih
1/2 bawang bombay
280 gr tepung terigu
2 1/2 sdt baking powder, 1/2 sdt baking soda (Natron), 1/2 sdt garam
sedikit merica, 1/2 sdt oregano, 1 telur
40 gr parutan keju parmesan
50 ml minyak olive
100 gr saus tomat dari tomat yg dihaluskan (bukan dijuice, saya pakai dari kaleng)
200 gr buttermilk

untuk ditabur: 50 gr parutan keju Emmentaler

Cara membuat:

Panaskan oven 180°C. Oles loyang muffin dengan minyak (tipis)

Potong salami, mozarella dan paprika berbentuk dadu kecil.
Bawang putih dikeprek dan potong halus. Potong halus bawang bombay.

Di tempat 1: campur tepung dengan baking powder, baking soda, garam, merica, oregano, parmesan, bawang putih, bawang bombay, mozarella, paprika dan salami.

Di tempat 2: Kocok telur sebentar, tambahkan saus tomat dan buttermilk, aduk rata.
Tambahkan campuran tepung, aduk sebentar dengan spatula/sendok kayu.

Masukkan adonan ke loyang muffin, taburkan keju di atasnya.

Panggang sekitar 20-25 menit (tergantung oven).

Setelah matang diamkan 5-10 menit, kemudian angkat dari loyang dan hidangkan selagi hangat. Selamat mencoba.

Italian Salami Muffin

I got this from GU ‘Noch mehr Muffins’.

Ingredients:

- 150 g salami
- 1 small green californian paprika (120 g)
- 125 g mozarella
- 1 clove of garlic, a half onion
- 280 f all purpose flour
- 1,5 teaspoon baking powder, a half teaspoon naking soda, a half teaspoon salt
- pepper, a half teaspoon oregano, 1 egg
- 40 g grinded parmesan cheese
- 50 ml olive oil
- 100 gr tomato sauce/minced tomatos (I used from the tin)
- 200 gr buttermilk

To sprinkle: 50 g grinded Emmenaler cheese. A bit fat or oil for the baking pan.

Directions:

1. Pre heat the oven in 180°C. Grease the baking pan with fat or oil.
2. Cut salami, paprika and mozarella into small cubes.
3.Crush the garlic and cut the onion into small cubes.
4. In a bowl: mix the flour with baking powder, baking soda, salt, pepper, oregagno, parmesan cheese, garlic, onion, mozarella, paprika and salami.
5. In another bowl: whisk the egg easy, add olive oil, tomato sauce and butter milk, mixed well. Then add the flour mix and mix them easy.
6. Fill the baking pan with the dough and sprinkle the cheese on top of it. Bake about 20-25 minutes (depend on your oven). Let the muffin cool in the pan about 5 – 10 minutes, take them out and serve warm. Enjoy.

Ingredients:

- 3 cups flour

- 1/2 cup cacao

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 4 teaspoon baking powder

- 1 1/3 cup granulated sugar

- 10 tablespoons unsalted butter, melted and cooled slightly

- 1 cup whole milk, at room temperature

- 1 cup creme fraiche or sour cream ( I prefer sour creme), at room temperature

- 2 large eggs, at room temperature

- 1 large egg yolk, at room temperature

- 200 gr dark (or with white chocolate), coarsely chopped

Direction:

First, heat the oven to 180°C. Lightly oil the top of standard 12 cup muffin tins and line with paper baking cups .

In a large mixing bowl: sift together the flour, baking powder, baking soda and salt, mix well.

In another mixing bowl: whisk together the sugar, butter, milk, sour creme, eggs, egg yolk until well combined.

Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy), there should be quite a few streaks of dry flour. Add the chocolate and fold gently.

Fill the muffin cups, the batter should mound higher then the rim of the cups. Bake until the muffins spring back lightly when you press the middle, 30 to 35 minutes. Enjoy!

MUFFIN COKLAT

Bahan:

- 3 cangkir tepung

- 1/2 cangkir kakao/coklat bubuk

- 1/2 sdt baking soda

- 1/2 sdt garam

- 4 sdt baking powder

- 1 1/3 cangkir gula halus

- 10 SDM mentega, dicairkan dan tunggu sampai agak dingin

- 1 cangkir susu cair, suhu ruangan

- 1 cangkir creme fraiche atau sour cream ( saya lebih suka sour creme), suhu ruangan

- 2 telur besar, suhu ruangan

- 1 kuning telur besar, suhu ruangan

- 200 gr coklat hitam atau putih, dicincang kasar

Cara membuat:

Pertama, panaskan oven 180°C. Oles tipis cetakan standard 12 muffin kemudian letakkan mangkuk kertas muffin.

Di mangkuk besar: campur tepung, baking powder, baking soda dan garam, aduk rata.

Di mangkuk lain: kocok gula, mentega, susu, sour creme, telur, kuning telur sampai tercampur rata.Tidak perlu kocok dengan mixer listrik, cukup dengan mixer tangan.

Masukkan adonan basah ke adonan kering dan aduk pelan (gerakan melipat) dengan spatula hanya sampai adonan kering menjadi lembab (adonan akan menggumpal), akan terlihat sedikit tepung yg tidak tercampur, biarkan, jangan terlalu banyak diaduk. Tambahkan coklat dan aduk lipat pelan-pelan.

Isi penuh mangkuk muffin, agar tinggi adonan sebaiknya melebihi batas mangkuk kertas. Panggang muffin kurang lebih 30-35 menit (tergantung oven). Muffin matang bila mental sedikit jika ditekan ditengah.
Selain coklat muffin bisa dicampur macam-macam, silahkan lihat langsung di resep aslinya di sini. Selamat menikmati!

Jumlah bumbu silahkan disesuaikan dengan selera masing2, terutama lomboknya (saya gak doyan pedes soalnya, padahal resep asli lomboknya banyak banget)

Bahan:

Bahan A:

• Kacang panjang, kukus, kemudian potong kecil2
• Parutan kelapa, di sangrai
• 6 bawang putih, potong tipis, goreng
• 6-8 bawang merah, potong tipis, goreng
• 2 lombok besar merah, potong tipis2 (hilangkan biji biar gak pedes)
• 4-6 cabe rawit, potong kecil2
• 3 sdm sambel sere tabia (lombok, terasi, garam – digoreng)
• 2 sdm base gede

Bahan B:

• 250 g ayam, potong halus (saya pake fillet dada)
• Base be siap
• daun pisang

Bahan C:

• 1 sdm air perasan jeruk/limonensaft
• 1 sdt garam
• 1/2 sdt merica

Cara membuat:

Campur semua bahan A.

Campur bahan B, bungkus dengan daun pisang, kemudian kukus hingga matang

Setelah matang, buka daunnya kemudian hancurkan lagi.

Campur bahan A dengan bahan B dan tambahkan bahan C.

Sajikan dengan bawang goreng.

Habis latihan bikin kue lapis surabaya, sisa putih telur banyak banget, akhirnya dicoba untuk bikin bolu kukus..eh berhasil
Saya modifikasi bahan ini untuk bolu zebra atau pelangi.
Untuk loyang diameter 22 cm, alasi dengan kertas roti, tidak perlu diolesi mentega.

Bahan:

• 425 ml putih telur
• 175 gr gula pasir
• 1/4 sdt garam
• 1/4 sdt vanili
• 200 gr tepung & 1/2 sdt baking powder (campur)
• 50 ml santan

Cara membuat:
Kocok putih telur hingga setengah mengembang, masukkan telur sedikit demi sedikit, gula, garam dan vanili, kocok dengan kecepatan tinggi hingga mengembang dan kental.

Masukkan campuran tepung sedikit demi sedikit sambil diayak pelan2 dengan spatula/sendok kayu bergantian dengan santan. Jangan terlalu banyak mengayak tepungnya, soalnya begitu telat mengaduk bisa menggumpal adonannya.

Untuk bolu zebra: bagi adonan menjadi dua. 1 bagian campur pewarna coklat (saya pakai cocoa yg diayak).
Kemudian tuangkan adonan putih di tengah loyang dengan sendok sayur, tuang adonan coklat diatas adonan putih dengan sendok sayur juga. Begitu terus sampai adonan habis.

Untuk bolu pelangi: sama seperti bolu zebra, tinggal adonan di bagi banyak dan diwarnai sesuai selera.

Masukkan loyang ke dalam kukukan yg sudah mendidih. Jangan lupa bungkus tutupnya dengan kain. Ikat yg kencang (jangan kayak saya, iktan kurang kencang, kainnya nempel di kuenya …keliatan kan tuh di bolu zebra tengahnya gak mulus permukaannya).

Kukus selama 20 menit, sebelumnya jangan dibuka yah kukusannya

Coconut milk steamed cake (egg whites only)

Recipe for a round baking pan with 22 cm diameter, line it with baking paper no need to spray it with fat. This cake is delicious, steamed…AND less FAT

Zebra cake

Ingredients:

• 425 ml egg whites (about 12-13 eggs)
• 175 granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla sugar
• 200 gr all purpose flour and 1/2 teaspoon baking powder (mixed)
• 50 ml coconut milk

Directions:

Mix the egg whites slowly first and add sugar, salt and vanilla sugar then mix with high speed until thick and rise.

Fold the mixed flour and the coconut milk with a spatula. Add only a small portion of flour at time and don’t forget to shift them while you are adding it. This is important so the batter won’t lump up.

For the zebra cake: divide the batter in two and add cocoa or chocolate food color in one batter then mix well. You start with one laddle of white batter in the middle of the baking pan, then one laddle of chocolate batter on top of it. Continue until finish.

For the rainbow cake: divide the batter and add colors you like and proceed as describe above.

Steam the cake for about 20 minutes and don’t open the steamer before that. Please don’t forget to cover the lid of your steamer with a dry towel. This is important because when the steam water fall on the cake, the cake won’t look good.