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Chocolate Chiffon Cake

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Tuesday, October 5, 2010

Chocolate Chiffon Cake
Material:
7 egg yolks
200 grams caster sugar
100 ml of salad oil
150 ml of liquid milk
200 grams of wheat flour sifter
50 grams of brown powder sifter
1 teaspoon baking powder
7 egg whites
100 grams caster sugar
1 teaspoon cream of tartar
Garnishes: chocolate cooking
Method:
1. Preheat oven to 180 degrees Celsius. Prepare a baking sheet chiffon
form a ring size of 24 cm, Cover with baking paper and dampen it with water.
2. Mix the egg yolks with sugar, stir well, put salad oil, stirring
Average add liquid milk mix well. Enter the flour, cocoa powder and
baking powder, mix well and set aside.
3. Beat the egg whites with sugar and cream of tartar until fluffy and
rigid, insert it into the egg mixture and stir well. Pour into baking pan and
bake for 45 minutes.
4. Once cooked, lift the pan back or hang upside down on the bottle, after
cake lost steam heat is released by itself, let cool and decorate
with cooking chocolate.
To: 12 pieces

source: recipe ebook offerings indosiar.com
(translate from indonesia to english)

CHIFFON PANDAN CAKE

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CHIFFON PANDAN CAKE
Material:
6 egg yolks
175 grams caster sugar
100 ml of salad oil
150 ml coconut milk from half coconut
250 grams of wheat flour, sifted
1 teaspoon baking powder
1 / 2 teaspoon baking soda
pandan paste to taste
8 egg whites
1 teaspoon cream of tartare
100 grams caster sugar
Garnishes: powdered sugar topping and cherry red
Method:
1. Preheat oven to 180 degrees Celsius prepared pan chiffon
form a ring size of 22 cm, Cover with baking paper and dampen it with water,
set aside.
2. Mix egg yolks and sugar, put salad oil, and coconut milk
flour, baking powder and baking soda, stirring until the dough
thick. Add pandan paste stir well.
3. Beat the egg whites with cream of tartar put a little sugar
while continuing to be whipped until fluffy and stiff.
4. Combine the egg whites into the egg mixture, stir well, pour into baking pan
and bake for 45 minutes until cooked.
5. Once cooked, lift, turn pan upside down or hang it on the bottle, after
cake lost steam heat is disengaged. Once cool sprinkle with sugar cake
powder and decorated with red cherries.
To: 12 pieces

source: recipe ebook offerings indosiar.com
(translate from indonesia to english)

ORANGE ANGEL FOOD CAKE

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Monday, October 4, 2010

ORANGE ANGEL FOOD CAKE
Bahan :
10 putih telur
1 sdt cream of tartar
250 gram gula pasir
1 sdt essens lemon
175 gram tepung terigu
50 gram almond iris
Cara membuat :
1. Panaskan oven dengan temperature 175 derajat celcius, siapkan loyang bentuk
cincin bongkar pasang, basahi dengan air, lapisi dasar loyang dengan kertas roti,
sisihkan.
2. Putih telur kocok bersama cream of tartar, masukkan gula sedikit-sedikit dan
kocok terus hingga mengembang dan kaku.
3. Masukkan essens lemon dan tepung terigum, aduk rata. Loyang bentuk cincin bila
telah kering basahi kembali bagian dalamnya, tuangkan adonan kedalam loyang,
taburi dengan irisan almons.
4. Panggang selama 30 menit atau hingga matang, angkat hilanagkan uap panasnya
dan balik.
Untuk : 12 potong

source: recipe ebook offerings indosiar.com
(translate from indonesia to english)

STEAM FRUIT CAKE

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STEAM Fruit Cake
Material:
6 egg yolks
2 eggs egg white
80 grams brown sugar
50 grams sugar
1 / 2 tsp cake emulsifier
125 grams flour
1 tablespoon ground cinnamon or spice spekuk
100 grams of margarine, melted
150 grams raisins
100 grams of a mixture of green red cherries, chopped
Garnish: melt cooking chocolate
Method:
1. Prepare a baking sheet form a ring size of 600 ml, spread with margarine and sprinkle with
wheat flour, prepare enough for the size of steamer pan, heat.
2. Beat eggs with brown sugar, granulated sugar and cake emulsifier, beat until
fluffy and soft.
3. Enter flour and cinnamon powder, stir well, put margarine
liquid, stir well, add raisins and green red cherries, mix well pour
into the pan.
4. Steam for 30 minutes until cooked, remove, cool and decorate with
cooking chocolate. Cut into pieces and serve.
Serves 8 slices

source: recipe ebook offerings indosiar.com
(Translate from Indonesian to bahasa)

STRAWBERRY CAKE RING

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Saturday, October 2, 2010

STRAWBERRY CAKE RING
Material:
275 grams self-raising flour
1 tablespoon ground cinnamon
100 gr brown sugar
60 ml salad oil
250 ml apple juice
1 apple peeled and diced
100 grams of diced fresh strawberries
Garnishes: fresh strawberries, sliced apple and strawberry jam
Method:
1. Preheat oven to 180 degrees Celsius temperature, prepare the pan form
ring size of 1 liter.
2. Combine self-raising flour with cinnamon powder and brown sugar, mix well
enter the salad oil and apple juice and stir well.
3. Add sliced apples and strawberries, stir well pour into the pan.
4. Bake for 35-40 minutes, remove and decorate with sliced strawberries, apples and
strawberry jam.
To: 10 pieces

source: recipe ebook offerings indosiar.com
(translate from indonesia to english)

Lemon APPRICOTE CAKE

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Lemon APPRICOTE CAKE
Material:
175 grams butter
175 grams granulated sugar
3 eggs
225 grams self-raising flour
1 tablespoon grated lemon peel
175 grams dried apricots, sliced
150 grams of roasted cashews, chopped
Oles Syrup: 3 tablespoons apricot, 1 tbsp water and 50 grams of sugar sand, heat
Topping: almonds, sliced to taste
Method:
1. Preheat oven to 180 degrees Celsius temperature, prepare the pan form
rectangular size 22 x 15 x 7 cm spread with margarine and Cover with paper
bread.
2. Beat butter with sugar until soft, put the eggs one by one while
continuing to be shaken.
3. Enter the self-raising flour, mix well, add dried apricots and
cashew nuts.
4. Bake for 40-50 minutes remove and sprinkle with sliced almonds and syrup
apricot.
To: 10 pieces

source: recipe ebook offerings indosiar.com
(translate from indonesia to english)

Choco RING CAKE

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Friday, October 1, 2010

Choco RING CAKE
Material:
100 grams of brown sugar
100 gr chocolate powder
175 grams margarine
3 eggs
250 grams self-raising flour
200 grams dark cooking chocolate & white diced
100 ml heavy cream
75 grams of cooking chocolate melted
2 tablespoons melted margarine
Method:
1. Preheat oven to 180 degrees Celsius temperature, prepare the pan form
ring size of 1 liter.
2. Combine self-raising flour with brown sugar, margarine and cocoa powder, stirring
average, enter the eggs one at a time and cooking chocolate and stir well.
3. Bake for 40-50 minutes remove and decorate with chocolate sauce, fruit cocktail
and strawberry.
4. To heat the heavy cream sauce, cooking chocolate and margarine mix well.
To: 10 pieces

source: recipe ebook offerings indosiar.com
(translate from indonesia to english)

MANGO TEA CAKE

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MANGO TEA CAKE
Material:
125 grams margarine
200 grams caster sugar
3 eggs
120 ml corn oil
275 grams flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
75 grams of dried grated coconut
75 grams raisins
1 piece harumanis ripe mango, diced
topping: sliced almonds
How to make
1. Beat margarine and sugar until soft, put the eggs one at a time while
continuing to be shaken to mix.
2. Enter corn oil and flour, stir well, add baking soda,
cinnamon powder, grated coconut and raisins and stir well. Add pieces
mango and stir well.
3. Pour into baking pan, sprinkle with sliced almonds and bake for 45 minutes or
until cooked, remove from heat.
4. Cut into pieces and serve.
To: 16 pieces

source: recipe ebook offerings indosiar.com
(translate from indonesia to english)

Choco TEA CAKE

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Tuesday, September 28, 2010

Choco TEA CAKE
Material:
275 grams cooking chocolate "dark"
150 grams caster sugar
175 grams unsalted butter
1 teaspoon vanilla essens
5 eggs separate yolks and whites
100 grams of wheat flour
garnish: chocolate rubbed and powdered sugar and pastries
Method:
1. Prepare a baking sheet size 22 cm apart pairs, Cover baking paper, spread butter and
sprinkle with flour, preheat oven to 180 degrees Celsius temperature.
2. Cooking chocolate, sugar and butter put in the container and lumerkan, stirring
flat, lift and remove the steam heat. Essens Add vanilla and stir well.
Uning gently and pour beaten eggs into chocolate mixture and stir well.
3. Enter the flour and stir well. Beat egg whites until fluffy and
stiff, mix into the chocolate mixture, stir well, pour into pan.
Bake for 45 minutes until cooked, remove from heat.
4. Sprinkle with powdered sugar, cut and serve as a serving tea or coffee.
To: 12 pieces

ebook: resource offering prescription indosiar.com
(translate from indonesia to english)

Spot Zebra CHOCOLATE CAKE

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Spot Zebra CHOCOLATE CAKE
Material:
300 grams margarine
250 grams granulated sugar
1 tablespoon rum baker
10 eggs, separate yolks and whites
300 grams flour
1 teaspoon baking powder
6 tablespoons brown meyses
chocolate dough:
3 tablespoons cocoa powder
2 teaspoon brown paste
Method:
1. Preheat oven to 180 degrees Celsius temperature, prepare the pan form
ring size of 24 cm, spread with margarine and sprinkle with flour, set aside.
2. Beat margarine and sugar until soft, put vanilla powder and yellow
eggs gradually and continue to beat until blended. Enter the flour and baking
powder, mix well.
3. Add egg whites that have been beaten stiff, mix well.
4. Chocolate dough: take 1 / 4 dough berries cocoa powder and chocolate paste, stirring
average.
5. Pour half of white batter into the pan, pour the dough 1 / 2 of dough
chocolate and sprinkle with 3 tablespoons brown meyses, stir create marble pattern,
pour remaining white batter and chocolate batter, sprinkle meyses and form patterns
marble.
6. Bake for 45 minutes until cooked, remove from heat. Serve as a complement
drinking tea or coffee.
To: 16 pieces
source: recipe ebook offerings indosiar.com
(translate from indonesia to english)

NUT LAYER CAKE sow ENTING

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Saturday, September 25, 2010

NUT LAYER CAKE sow ENTING

Material:
10 egg yolks
6 egg whites
175 grams granulated sugar
1 / 2 tsp cake emulsifier / TBM / sp / ovalet
150 grams of wheat flour
100 grams of margarine, melted
mocha paste to taste
vanilla nougat:
250 grams of brown bread oles
150 grams cream powder mixed with 200 ml cold milk, whipped
Enting beans 300 grams, roughly mashed
Decoration: enting beans and cherry red
Method:
1. Prepare a size 22 cm round baking pan, spread with margarine, sprinkle with flour,
set aside. Preheat oven to 180 degrees Celsius.
2. Beat the egg yolks, white cake with white sugar and emulsifier, up to
fluffy and soft.
3. Enter the flour, stir well, add melted margarine, mix well,
mocha add the pasta, stir well and pour into baking pan and bake
for 40 minutes until cooked.
4. Vanilla nougat: chocolate mix that has been rubbed with whipped cream and stir well.
5. Solution: cut the cake into 3 parts horizontally, spread with a smear of cream,
enting sprinkle with nuts, smooth flat back. Decorate the whole surface of the cake
enting and sprinkle with nuts and cherry red. Store in refrigerator. Serve
cold.
To: 12 pieces

source: recipe ebook offerings indosiar.com
(translate from indonesia to english)
 

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