Cokelatia

Masih bertema lemon: ✨Lemon Meringue Pie✨ Isian lemon custardnya pakai sisa dari bikin lemon cupcakes 🍋😋 Bahan kulit pie: 200 g terigu 115 g mentega dingin, potong-potong 1/4 sdt garam 3-4 sdm air dingin Bahan custard: 1 resep lemon custard (lihat resep Lemon Cupcakes with Lemon Custard Filling ) Bahan meringue: 3 putih telur 6 sdm gula pasir Vanilla (opsional) Cara membuat: Kulit pie: aduk terigu, mentega, garam hingga berbutir. Tambahkan air dingin sedikit-sedikit, aduk dengan ujung jari hingga bisa dibulatkan. Tipiskan adonan, tekan ke dasar loyang pie 22 cm. Tusuk-tusuk dengan garpu. Panggang suhu 170 C hingga matang, kurang lebih 20 menit. Dinginkan. Tuang lemon custard ke dalam kulit pie, sisihkan. Meringue: kocok putih telur hingga berbusa. Masukkan gula sesendok demi sesendok sambil dikocok hingga soft peak. Beri vanilla bila pakai, kocok rata. Oleskan meringue ke atas pie, mulai dari pinggiran kulit pie agar bisa menempel. Panggang lagi hingga matang kecokelatan, 15-20 ...

Waktu kemaren-kemaren bikin Japanese Cream Puffs, nggak semua adonannya dibuat besar-besar. Sebagian dispuit kecil-kecil terus dipanggang sampai kering. Pas udah dingin dibolongin, semprot selai cappuccino. Jadi deh cemilan favorit bocah 💕👦

Siapa yang kalo ke airport mesti mampir beli sus b*ardp*pa? (Saya! 🙋) Bikin sendiri lebih puas walau ribet 😋 Resep diadaptasi dari  @doyanbaking . Japanese Cream Puffs Bahan isi: 3 sdm maizena 1 kuning telur 250 ml susu cair 75 g gula pasir 250-300 ml whipcream, kocok hingga soft peak. Bahan sus: 220 ml air Sejumput garam 120 g butter/margarin 150 g terigu protein tinggi 3 btr telur Bahan topping: 50 g terigu 50 g gula halus 50 g margarin 1 sdm air Cara membuat: Buat isinya dulu. Aduk maizena, kuning telur, dan sedikit susu hingga larut. Didihkan sisa susu bersama gula, masukkan larutan maizena, aduk hingga mengental dan meletup-letup. Dinginkan, lalu campurkan dengan whipcream yang sudah dikocok. Simpan dalam plastik segitiga di kulkas. Sus: didihkan air, garam, mentega. Masukkan terigu sekaligus, aduk cepat hingga kalis dan terigu matang. Angkat, biarkan hangat. Masukkan telur, kocok hingga lembut. Masukkan adonan ke plastik segitiga, spuit bulat2 di loyang, beri jarak. To...

Homemade Hokkaido Baked Cheese Tart Resep dari  @dreamersloft17 Bahan tart pastry: 120 g terigu 25 g gula kastor 60 g salted butter dingin 1 kuning telur 1/2 - 1 sdt air/susu Bahan Cheese Custard: 150 g cream cheese 60 g mascarpone cheese 40 g salted butter 100 g susu cair 30 g gula kastor 8-10 g maizena 1 btr telur 1 sdm perasan lemon 1/4 sdt sea salt 1 kuning telur + sedikit susu untuk olesan. Cara membuat: Pastry: campur terigu dan gula, masukkan mentega, aduk2 dengan ujung jari hingga berbutir. Masukkan telur dan air/susu, aduk rata, bulatkan. Bungkus plastic wrap, istirahatkan di kulkas. Custard: tempatkan cream cheese, mascarpone, butter, susu, dan gula di panci stainless steel yang diletakkan di atas panci lain berisi air (ditim). Panaskan sambil diaduk hingga meleleh dan larut. Ayakkan maizena, aduk rata. Masukkan telur, lemon, dan garam, aduk hingga mengental. Angkat, biarkan dingin. Gilas tipis adonan pastry, cetak lingkaran, padatkan di loyang tartlet, tu...

Bahan kulit: 250 g terigu 25 g gula bubuk 150 g butter/margarin 1-2 kuning telur Air dingin secukupnya Bahan vla: 20 g maizena 250 ml susu cair 2 kuning telur 50 g gula pasir 1 sdm mentega Bahan topping: Buah-buahan sesuai selera 1/2 sdt agar bening + 1/2 sdt gula pasir + 50 ml air, didihkan. Cara membuat: Kulit: aduk terigu, gula, mentega, dan kuning telur dengan garpu hingga berbutir. Masukkan air dingin sesendok demi sesendok hingga adonan bisa dibulatkan. Tipiskan hingga menutupi alas dan pinggir loyang pie 22 cm. Tusuk-tusuk dengan garpu. Panggang suhu 160 C hingga matang kecokelatan. Dinginkan. Vla: Larutkan maizena dengan sedikit susu cair, tambahkan kuning telur, aduk rata. Didihkan sisa susu dengan gula, masukkan larutan maizena, aduk cepat hingga mengental dan mendidih, dinginkan. Oleskan vla di kulit pie, tata buah-buahan. Olesi buah dengan larutan agar, sajikan dingin.

Cheese Pie Bahan kulit: 250 g terigu 25 g gula bubuk 150 g butter/margarin 1-2 kuning telur Air dingin secukupnya Bahan isi: 250 g cream cheese 100 g susu kental manis (180 g kalau suka manis) 1 telur besar + 1 kuning telur Opsional: selai bluberi dan keju parut Cara membuat: Kulit: aduk terigu, gula, mentega, dan kuning telur dengan garpu hingga berbutir. Masukkan air dingin sesendok demi sesendok hingga adonan bisa dibulatkan. Tipiskan hingga menutupi alas dan pinggir loyang pie. Tusuk-tusuk dengan garpu. Panggang suhu 160 C hingga matang namun masih pucat. Isi: kocok cream cheese dan susu kental manis hingga lembut. Masukkan telur, kocok rata. Untuk rasa bluberi, sendokkan selai di dasar pie, lalu tuang adonan isi. Untuk rasa keju, campur adonan dengan keju parut, langsung tuang ke kulit pie. Panggang lagi hingga set.

Mushroom & Caramelized Onion Quiche Bahan: 150 g terigu 1/4 sdt garam 60 g mentega tawar dingin, potong2 Air dingin secukupnya 1 butir bawang bombay 1 butir bawang putih cacah halus 1 plastik jamur champignon segar iris2 3 butir telur 120 ml susu cair 120 ml susu evaporate (atau krim kental) 150 g keju parut Garam, merica, pala bubuk, gula pasir Minyak untuk menumis Cara membuat: Kulit: Aduk terigu, garam, mentega hingga berbutir. Tuang air dingin sesendok demi sesendok hingga adonan bisa dibulatkan. Istirahatkan di kulkas. Isi: Iris membujur bawang bombay tipis panjang. Usahakan ketebalannya sama. Panaskan 1 sdm minyak di wajan. Tumis bawang bombay hingga layu. Beri garam dan sejumput gula pasir, masak hingga kecokelatan. Sisihkan. Panaskan lagi 1 sdm minyak di wajan. tumis bawang putih dan jamur hingga matang, layu, dan airnya habis. Bumbui garam merica. Sisihkan. Kocok lepas telur, masukkan susu dan krim (kalau pakai), bumbui garam, merica, pala, aduk rata. Sisihkan. Panask...

Diadaptasi dari  @justtryandtaste Bahan: 250 ml air/susu cair 113 g mentega/margarin 1/2 sdt garam 1/2 sdt greentea bubuk 180 g terigu protein tinggi 4 btr telur Gula bubuk/gula donat untuk taburan Cara membuat: Rebus air/susu cair, mentega, garam, dan greentea bubuk sambil diaduk hingga larut dan mendidih. Kecilkan api, masukkan terigu sekaligus, aduk cepat hingga kalis, angkat, biarkan hangat. Masukkan telur satu persatu sambil dikocok hingga lembut. Masukkan adonan ke kantung plastik segitiga, pakai spuit bintang. Panaskan minyak goreng di wajan. Spuit adonan panjang-panjang, goreng hingga kecokelatan. Sajikan dengan gula bubuk. Jika tidak ingin langsung digoreng, spuit adonan ke loyang datar, bekukan di freezer. Sewaktu-waktu ingin tinggal digoreng.

I have apples~ I have pineapples~ 💥 Apple-Pineapple-Pie! 🍎🍍🙈🙊 Untuk loyang 22 cm . Bahan kulit: 300 g terigu protein rendah 1/2 sdt garam 1 sdm gula pasir 150 g mentega dingin 4-6 sdm air es . Bahan isi: 1 butir nanas madu dan 2 butir apel (total 500 g) Perasan lemon/jeruk nipis 2 sdm gula palem 1 sdm terigu 1/2 sdt kayumanis bubuk 1/4 sdt garam . Opsional: 3-4 keping biskuit speculaas dihancurkan untuk taburan, Sedikit susu kental manis dicairkan dengan sedikit air untuk olesan. . Cara membuat: Kulit: aduk terigu, garam, gula. Masukkan mentega beku yang dipotong-potong atau diparut, aduk dengan garpu hingga berbutir. Masukkan air es sedikit2 sambil diaduk dengan ujung jari hingga adonan bisa dibulatkan. Sisihkan sebagian kecil adonan untuk hiasan, bentuk/cetak sesuai selera. Giling tipis sisanya, padatkan di dasar loyang pie. Tutup plastic wrap, simpan di kulkas sementara menyiapkan isi. Isi: kupas buah, potong2 sesuai selera. Beri perasan jeruk, gula, terigu, kayumanis,...

Saya bikin pakai daging asap untuk isinya, bisa diganti dengan daging cincang atau sosis atau jamur atau bayam atau apapun yang enak-enak. Pakai bawang bombay doang aja juga enak, bawangnya banyakin, iris ala french cut terus tumisnya dilamain dikit biar terkaramelisasi. Kejunya bisa pakai cheddar atau quickmelt atau parmesan atau swiss cheese (kalau mau rada fancy). Makin mahal kejunya makin enak hasilnya 😁😁😁 Bahan kulit: 150 g terigu 1/2 sdt garam 1/2 sdt gula 115 g mentega tawar dingin 3 sdm air es Bahan isi: 1 buah bawang bombay, iris-iris Daging asap secukupnya, iris-iris 1 blok keju, parut 3 butir telur 240 ml susu cair Garam merica secukupnya Cara membuat: Aduk terigu, garam, gula. Potong2 atau parut mentega dingin ke dalam terigu, aduk dengan garpu/ujung jari hingga berbutir. Tambahkan air es sesendok demi sesendok, aduk hingga adonan bisa dibulatkan. Giling tipis, tempatkan hingga menutupi dasar dan pinggiran loyang bundar 22cm (atau kalau pemalasan seperti saya, cukup...

Yes, I've posted about this very pie here . This is the same recipe, with just a little adjustment here and there so it suits my palate better. And I just recently found that this pie taste better when served with plain yogurt. Vanilla ice cream is good, too, but while vanilla ice cream adds sweetness to the already sweet pie, plain yogurt gives balance with its mild flavor and sourness. Just give it a try! Apple Crumble Pie Adapted from  epicurious This recipe makes a 15 cm round pie. Crust : 100 grams pastry flour  1/4 teaspoon salt 1/2 teaspoon sugar 50 grams very cold butter, grate or cut into small chunks 2-3 tablespoon ice water Preheat oven to 160 Celsius. Mix flour, salt, and sugar in a bowl. Add grated butter, rub in with fingertips until the butter has distributed evenly. Add water little by little, continue rubbing until the dough can come together. Press into a 15 cm pie pan. The dough should cover the bottom and side of the pan. Make holes with a...

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...

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...

This is the first time I ever succeeded in making choux. The last time I made it, the batter was too runny, it spreaded and overflowed on the baking sheet, and refused to bloom. What was the matter? Too much eggs. So it's important to add the lightly beaten eggs little by little, and to stop once the batter has the right consistency. It should be smooth, soft and fluffy but hold still when you pipe it into the baking sheet. I ended up only need about 2 and a half eggs. Choux Yields 10-12 pieces Ingredients: 100 grams unsalted butter 110 grams water 1 teaspoon salt 120 grams bread flour 2-3 eggs, lightly beaten Methods : Preheat oven to 200 degrees C. Cook the butter, water, and salt until boiling. It's important to let the butter melt before the water evaporates. Add flour all at once, whisk vigorously until smooth and cooked, then quickly remove from heat. Let cool a bit. Add eggs gradually, whisking along, until smooth but not too liquid. Most likely you...

Adapted from epicurious This recipe makes a 15 cm round pie. Crust : 3/4 cup pastry flour (or more if the dough is too soft to work with) 1/4 teaspoon salt 1/2 teaspoon sugar 1/4 cup very cold butter, grate or cut into small chunks 1 tablespoon ice water Mix flour, salt, and sugar in a bowl. Add grated butter, rub in with fingertips until the butter has distributed evenly. Add water little by little, continue rubbing until the dough can come together. Press into a 15 cm pie pan. The dough should cover the bottom and side of the pan. Refrigerate while preparing filling and topping. Note: you could also half-bake this crust before adding filling. Topping : 1/2 cup flour 2-4 tablespoons palm sugar (I personally prefer it to be less sweet) 1/2 teaspoon cinnamon 1/4 teaspoon salt 3 tablespoons butter Combine all the topping ingredients until crumbly and sandy. I use a fork, it's easier that way. Set aside. Filling : 4 apples (about 700 grams) freshly...

Recipe from  http://sallysbakingaddiction.com/2014/11/12/double-crust-chicken-pot-pie/ , adapted with some adjustments.

Here's a confession. When making pies/tarts, I seldom do it the right way. This link will show you how to make pate brisee or pie crust the right method. But look at those many steps and chilling and waiting, only to make the crust! Who has got time for that? I'm sure the right method will make the best taste and texture, but with a very active kid always around I often just want to cut the process short as much as I can. So here's how I do it, try it when you crave for some pies and want it fast. But if you got spare time, also try the right method at least once in a lifetime. I think it would be worth it. For the crust: Disclaimer 1: this recipe is enough for a layer of around 20 cm thin crust, simply double or triple it if you prefer a thicker crust or want to make a double crust pie. Disclaimer 2: Most pie crust recipes call for 2-3 parts flour to 1 part butter. For example, the recipe in the link above calls for 2,5 cups (350 grams) flour and 1 cup (2...

My Favorite Lemon Meringue Pie, recipe from here.

Having regularly made homemade cream cheese , I'm intrigued to try to make cheesecake out of it. It makes slightly different taste and texture but enough to satisfy my cheesecake craving.  Strawberry Cheesecake Roughly modified from here   For the crust: 100 grams digestive biscuit, finely crushed 50 grams butter/margarine, melted For the cheesecake: 150 grams homemade cream cheese 50 grams powdered sugar 1/2 tbsp cornflour 1 egg 1/2 tbsp fresh lemon juice a pinch of salt 150 grams plain yogurt (You could use sour cream. Plain yogurt is all I have in hand) For the topping: 150 grams strawberries, chopped 2 tbsp sugar 1/2 tsp cornflour a squeeze of lemon Methods: Crust: combine crushed biscuit and melted butter/margarine together, then press into a 16-18 cm pie pan. Set aside. Cheesecake: whisk all the ingredients together until smooth. Pour into the pie pan, bake until set. Let cool. Chill in the refrigerator a few hou...

Remember this and its not-supposedly-runny lemon custard? I tried different recipe this time, which resulted in beautiful, thick custard. I was so happy! The custard looked so right and tempting we couldn't resist the urge to do some custard-tasting, right from the sauce pan. A considerable amount of custard didn't make it to the pie crust, that's for sure. Look at that mountain high meringue! This recipe calls for more egg yolks so there were more egg whites for the meringue. I didn't even use all the meringue because i thought it would be too much. Then I tried to make pavlova from the rest of the meringue (but failed). But you know, oddly enough, I kind of missed the last version of the pie. The custard might have been runny, the meringue was thin and sunk when it cooled down, but after stored overnight in the fridge it turned out just right. The custard and the meringue kind of melted together on my plate, created a perfect blend of taste, ...