Wednesday, February 20, 2008

Choux aka Kue Sus

Choux ala Dapur Bunda
130 g high protein flour/bread flour
1 t salt
100 g good quality margarine
4 eggs
250 ml water

OTW to yummy – yummy:
1. Put water, salt, and margarine in a big pot and bring to boil.
2. Add flour, quickly combined until incorporated and smooth. Set aside till warm.
3. Preheat oven on 200 C. Add egg one by one to flour mixture and mix well using electric mixer until form a smooth batter.
4. Put into piping bag and squeeze on to baking paper or silicon paper. Bake for 20-25 minutes until golden brown and puffy.
5. Fill with your favourite filling.

FW: Popovers

Quick and easy recipe for breakfast or snack time especially during the cold days....
Popovers (pics will be uploaded later)

2 eggs
1 c skim milk
1 T butter, melted
1 c minus 2 T flour
1/2 t salt

1. Preheat oven to 375°F. Generously oil up 10 cups in a 12 cup muffin tin and add the greased tin to the oven to get hot.

2. Meanwhile, whisk the eggs, milk and melted butter together.
3. Add in flour and salt and whisk until combined but still slightly lumpy. Remove hot muffin tray from oven and pour batter in each cup halfway.
4. Bake in the oven for about 25-30 minutes until the tops are golden brown and puffy.
5. Remove from oven and serve warm with preserves and fresh fruit.

Thursday, February 14, 2008

Wednesday, February 13, 2008

Birthday Cake for Papah

February 13th has special meaning to me because it happens to be my Papa birthday. But, this cake wasn't for my Papa. Mbak Ita, one of NCC-ers ordered this cake for her father-in-law who live in Tabanan-Bali.
Her choice fell into Valentine Cake with Roses but she changed into fewer roses for her father-in-law....

Hope you will like it Mbak Ita like your parents-in-law did.

Happy Birthday To Bapak Tu Aji and My dearest Papa
God bless You!!!

Saturday, February 9, 2008

Cakes for Titi Aussie

Pheewwww.....I finally found these pictures hiding in my comp :D... Heavenly chocolate Cake and Strawberry Japanese Cheese Cake were ordered by Titi from Aussie who spent holiday in Bali with her family. She knew me from my multiply page and asked for Rea's Cake price list.

I delivered the cakes by myself so I could met Titi and her family... I met her husband and beautiful baby Eileen....

Nice to meet you guys. See you again next year...

Sunday, February 3, 2008

Pumpkin Angel Food Cake

I am sooooooooo addicted to make something using egg-whites since I always have plenty of it in my frigde from left over cake-order-making. My cakes are dominately using yolks for having a moist texture and preservatise-free.

All in all, I got this recipe from Sedap magazine, January ed. This cake taste good in spite just using egg whites... Pumpkin enrich it by giving a vaguely natural sweet taste and moisten the cake...

Pumpkin Angel Food Cake

150 g cake flour
100 g pumpkin, cooked and finely mashed.
75 g vegetable oil
75 g thick coconut milk
300 g egg whites
1/4 t salt
1/2 t cream of tartar (subtitute with 1/2 lemon juice)
150 g sugar
few drops of yellow food colour (u could omit this)

On the way to "yummy-yummy":
  1. Preheat oven to 170C.
  2. Combine mashed pumpkin, vegetable oil, and coconut milk in large mixing bowl. Mix well.
  3. Add flour gradually. Mix thoroughly until form a smooth paste.
  4. Beat egg whites, salt, and cream of tartar until frothy. Add sugar gradually and continue mixing until it reach soft peak.
  5. Add 1/3 part of egg whites to pumpkin paste. Fold in gently. Pour the rest of egg mixture. Combine well.
  6. Pour into 20cm Angel-Food tin.
  7. Bake for 50 mins.
  8. Invert the cake tin as soon as possible. Let it cool for 15 mins or 20 mins.
  9. Loose the tin and serve..
  10. YUMMy YUMMY...