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Showing posts from March, 2015

#BakingWithKids: Cookie Pops

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A date with my boy <3 i="">
Chocolate Sugar Cookie Pops
Source: Ruri Hujiansyah
Ingredients: 75 grams butter 75 grams margarine 50 grams confectioners' sugar, sifted 2 egg yolks 200 grams flour 50 grams cocoa 1/2 tbsp corn starch
Methods: Sift together flour, cocoa, and corn starch. Mix butter, margarine, and confectioners' sugar using a spatula/wooden spoon. Add egg yolks, stir until well combined. Gradually add flour mixture, stir until just combine. Roll out the dough about 1 cm thick. Cut into shapes using cookie cutter. Carefully turn a cookie upside down, press an ice cream stick, patch with small chunks of cookie dough so the stick is securely attached. Flip it again carefully, place in a greased cookie sheet. Bake at 150 Celsius until set and crisp, about 30 minutes. Let cool.  Decorate cookies with royal icing, bake again at 120 Celsius until the icing is set. 

Royal Icing
Source: Fatmah Bahalwan, NCC Indonesia
100 grams confectioners' sugar or icing s…

#BakingWithKids: Super-Easy-Kids-Can-Do-It-Themselves Cookie Bars

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These are masterpieces of 'Superkids Rocky Bakers: Cookie Bars Party' participants.
Super Easy Cookie Bars
Adapted from Martha Stewart
Ingredients: 85 grams butter+margarine 40 grams white sugar 40 grams palm sugar 1 egg 120 grams flour 1/2 tsp baking soda 1/2 tsp salt 70 grams chocolate chips Toppings of your choice
Methods: Preheat oven to 180 Celsius. In a medium bowl, stir together butter, margarine, white sugar, and palm sugar with a spoon (yes, using only a spoon would do) until smooth. Add egg, mix until combined. Add salt, baking soda, and flour gradually, stir slowly until just combine. Add chocolate chips, stir until distributed evenly. Spread the cookie dough in an approximately 11 cm x 16 cm square pan or 15 cm round pan. Sprinkle with toppings. Bake in the preheated oven until the surface is golden and a bit crusty but the center is still gooey, about 30-35 minutes (or depending on your oven).

Pao De Queijo

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Pao De Queijo is often called Brazilian Cheese Bun, although in my opinion they are quite similar to choux rather than buns. The methods are also similar, add the eggs gradually to prevent the batter becoming too thin. Many recipes use cassava flour, but others find using sago flour would result in better taste and texture.
Pao De Queijo
Source: Ade Sjarif Murtadho, from NCC Indonesia mailing list
Ingredients: 220 grams sago flour 186 grams milk 70 grams butter 95 grams parmesan 2 eggs, lightly beaten 3 grams salt
Methods:
Preheat oven to 190 Celsius.
Put butter, milk, and salt together in a pan, bring to boil.
Add sago flour, mix until smooth. Let cool for a bit.
Add parmesan and eggs gradually while beating until smooth and fluffy. The batter should hold it shape, stop adding eggs just before it becomes too liquid.
Use buttered hands to shape them into balls, or use a piping bag.
Bake in the preheated oven until well risen and golden.
Enjoy them warm. They would turn elastic and chew…

Juna's 5th Birthday Cake

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It was a chocolate cake with chocolate frosting, as requested by the birthday boy. I'm grateful for such a simple kid. The cake was made using this recipe. Such a delicious, soft, and moist chocolate cake, really, perfect texture. I may not want to switch to another chocolate cake recipe ever again. (Don't recoil by the long and excessive title, the cake is practically simple, trust me). 
The frosting is buttercream, the recipe was derived from Pennylane Kitchen.
Buttercream Frosting
Ingredients: 250 grams Hollman Soft Cream 250 grams shortening 180 grams sweet condensed milk 12 grams powdered milk
Methods: Using a mixer, beat soft cream, shortening, and sweet condensed milk for 15 minutes. Add powdered milk, continue beating for another 15 minutes until very light, fluffy, and shiny.
Notes: This recipe yields tremendous amount of frosting, mind you. There were still so much waste buttercream in my fridge... I think even half of it would be more than enough to frost a 22 cm rou…

Chocolate Meringue Pie

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Chocolate Meringue Pie

Modified from Pennylane Kitchen

For the crust

100 grams chocolate biscuits without the cream (I used Oreos)
40 grams butter/margarine, melted

Place the chocolate biscuits in a large plastic bag, finely crush with a rolling pin. Pour into a bowl, add melted butter/margarin, stir until combined. Press into the base of a 20-22 cm round cake pan. Set aside.

For the filling

3 egg yolks
3 tablespoons sugar
4 tablespoons corn starch
2 1/4 cups milk
100 grams dark chocolate, melted
2 tablespoons cocoa

Whisk egg yolks, sugar, and corn starch together until smooth. Set aside. Heat milk until almost boiling, pour slowly into the egg yolks mixture, whisking along. Bring the mixture back to the stove, cook gently, whisking constantly, until boiling and thickens. Remove from heat. Add melted chocolate, whisk throughly. At this point, I tasted it a little and felt it was not chocolatey enough, so I add 2 tablespoons cocoa.

For the topping

3 egg whites
6 tablespoons sugar

Using a m…