Kath & Kenz Corner

Mau bikin kue buat sarapan, tapi ga pengen yg ribet, pilhan jatuh pada cupcake. Kali ini uda siap2 plain cupcake tanpa embel embel buttercream di atas atau isi apapun, seperti request nya princess kecil ku.... Koq yah di tukang sayur langganan lagi banyak bergantungan cempedak yang dah pada wangi...hmmm....langsung punya ide cemplungin daging cempedak ke adonan cup cake :) Emang dasar nya lagi males, daging cempedak pun ga di blender (kacau bener :) Harus nya tekstur adonan bisa lebih bagus kalau di blender dan di saring. Pakai resep butter cake favorit ku dari The Little Teochew... cetak di cup2 kecil.. jadilah cupcake yang bikin satu isi rumah wangi cempedak.... dan rasa nya hmmm...enakkk....

Butter cake
Source : The Little Teochew

Recipe
- 145g all-purpose flour
- 50g ground almonds (almond meal)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 170g butter, softened
- 170g sugar
- 1 large egg, plus one large egg yolk (I used 2 small whole eggs and it was fine)
- 1 1/2 tsp pure vanilla extract
- 12 tbsp whole milk
Method :
1. Preheat oven to 190ºC. Butter and line a 9-inch cake pan.

2. In a medium bowl, whisk together flour, almond meal, baking powder and salt.

3. Using a mixer on medium speed, cream butter and sugar until fluffy for about about 2 minutes.

4. Beat in egg, egg yolk and vanilla until well-combined.

5. On low speed, add flour mixture in 3 parts, alternating with milk.*
* Split the flour into 1/2, 1/4 and 1/4 portions (approximately). The first time you add in the flour, use the 1/2 portion. The reason for this is because the first addition of flour will be fully coated with the fat and does not form gluten (gluten is what makes a cake tough), so it is a good idea to add more flour at the first stage. I found Joy of Baking to be an excellent resource for butter cakes.

6. Switch mixer to medium and beat for 10 to 15 seconds, just until batter appears uniform.

7. Pour batter into prepared pan and smooth top with spatula or knife.

8. Bake for about 40 minutes, or until it reaches a dark-gold color and an inserted cake tester comes out clean.

9. Let to rest in pan for 5 minutes, then remove to a cake stand or platter. Sift with icing sugar if desired.

Total dapat 16 buah cupcake pake cetakan muffin, dan ini hasil jepretan nya (masih amatir banget.... lighting nya aja pucat banget hikss...) harus banyak latihan nie...

Akhir nya di realisasikan juga untuk menulis di blog....hhmmmm... tarik nafas panjang bisa meluangkan sedikit waktu untuk keinginan yang sudah lama di rencanakan... sebelum tahun 2012 ini berakhir... (hahaha... dipaksain banget nie mesti masuk agenda tahun 2012) Semoga blog ini tidak terabaikan oleh kesibukan kesibukan yang tidak dapat di prediksi sebagai seorang ibu rumah tangga... di tengah tengah 2(dua) bocah bocah yang masih batita yang tumbuh kembang nya masih dalam periode emas.
Ok, kali ini tentang roti... penganan yang praktis dan di sukai banyak kalangan. Ternyata  hembusan angin dari event online bread week di NCC menerpa juga untuk segera mengeksekusikan resep roti ini. Udah sering buat buat roti, dari yang gagal bantet...tet..sampai berhasil menul menul.. tapiiii... baru sekali ini dapat roti yang super duperrr...... puas banget dengan hasil nya. sejenis roti yang padat, tapi empuk, kokoh, permukaan mulus.. masih empuk dan enak setelah 3 hari...mungkin karena metode tangzhong (water roux) yang membuat adonan roti ini lebih empuk. Karena cuma punya sisa coklat dan keju, roti di isi coklat dan keju saja. Adonan agak lengket karna water roux, untung nya pake mixer bosch nya hibahan dari mertua (hihihihi... makasih Inang) jadi tangan ga usah belepotan dan LG ga pegel deh...

Resep saya ambil dari Christine Recipes... Thanks for this great recipe.

Japanese style bread
Source : Christine Recipes

Ingredients of tangzhong (湯種 The amount is enough to make two loafs):

• 50gm/ 1/3 cup bread flour
• 250ml/ 1cup water (could be replaced by milk, or 50/50 water and milk)

• 350gm/ 2½ cups bread flour
• 55gm/3tbsp+2tsp caster sugar
• 5gm/1tsp salt
• 56gm egg (equals to 1 large egg)
• 7gm/1tbsp+1tsp milk powder (to increase fragrance, optional)
• 125ml/ ½cup milk
• 120gm tangzhong (use half of the tangzhong you make from above)
• 5 to 6gm/2 tsp instant yeast
• 30gm/3tbsp butter (cut into small pieces, softened at room temperature)

• bacon, to taste
• cheese, to taste

1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature.  Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )

1. Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Mind you, it’d be quite messy at this stage (That's why I used a bread maker). Keep kneading until the dough is smooth, not sticky and elastic. To test if the dough is ready, you might stretch the dough. If it forms a thin “membrane”, it’s done. The time of kneading all depends on how hard and fast you knead. (Note: I use bread maker to do this hardest part and messy job for me. I added the wet ingredients into my bread maker first, then followed by the dry ingredients. The yeast is the last to add.)
2. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28C. I still used my bread maker in this stage. And my bread maker has a heater.)
3. Transfer to a clean floured surface. Deflate and divide the dough into four equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.
4. Roll out each portion of the dough with a rolling pin into an oval shape. Sprinkle bacon and cheese evenly as much as you like. Roll from the upper, shorter end down to the bottom (as picture shown). Flatten the dough with your rolling pin. Then roll once again. The seals face down.
5. Arrange the rolled-up dough in a greased or non-stick loaf tin (as picture shown). Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 3/4 of the height of the tin inside.
6. Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 35 to 40 minutes. Remove from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled.