Cake, cookies, etc.
Inspiration came from many resources, but mainly I adopted the recipe and followed the instruction from Natasha’s Kitchen. The main differences were I changed raspberry into strawberry and I didn’t make the sponge cake.
Here is my version 😉 Continue reading
Inspiration:
Cake: https://cookpad.com/recipe/2095697
Chocolate cream: http://www.choco-recipe.jp/milk/smartphone/
Chocolate glaze: http://www.homecookingadventure.com/recipes/strawberry-chocolate-mirror-cake
All measurement here is based on what I used for the cake in frames
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INGREDIENTS
🎂 Cake (3 layer, round pan 18cm)
3 large eggs (cold OK)
120 g brown sugar (gula putih OK)
90 g all purpose flour (tepung terigu)
30 g cocoa powder
30 g butter —> melted
🥛 Chocolate cream
200 ml heavy cream
100 g chocolate bar —> grated
🍯 Glaze
50 ml sweetened condensed milk
90 g semisweet chocolate chips
70 g brown sugar
55 ml water
5 g gelatin powder
13 g unsweetened cocoa powder
Posted from egadioniputri‘s InstagramNever ate #klappertart, but I tried to make it yesterday (2/10) to use up SIX leftover egg yolks. It turned out simply creamy #custard (#カスタード) mixed with the #coconuts meat (ココナッツ身) and sliced almond + raisin sprinkles😅 #recipega . .
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👩🏻🍳 Recipe by @justtryandtaste (I made 150% portion of ingredients, except sugar)
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Insert pics show the main steps: (1) Eggs mixture (2) Milk mixture (3) Custard making by mixing 1 + 2 (4) Coconut meats addition 📝 Bagian yang agak tricky dan ada kemungkinan gagal kalo nggak biasa bikin custard di klappertart ini adalah pengadukan terakhir adonan (gambar insert no.3) agar tidak bergerindil. Seperti kata pemilik resep, harus kuat ngaduknya sampai adonan nggak punya kesempatan untuk menggumpal. . . Habis goreng ayam KFC pasti kuning telur nyisa banyak.. potong empat ekor buat pengajian, ternyata butuh enam biji putih telur. Setelah hunting resep berbahan kuning telur sebanyak itu dan menimbang ketersediaan bahan di rumah, resep #dessert khas #Manado inilah yang cocok. 🍯 Jajanan ini eneg kalo dimakan dalam jumlah banyak sekaligus dan lebih enak kalo dingin 😋 . . . . . . . #mamablogger #foodblogger #resepklapertart #cookingathome #foodinstagram #cookingtime #inmykitchen #recipeoftheday #yummymummy #eggyolk #indonesianfood #ママの時間 #ママタイム #私のおいしい写真 #doyanmasak #jajanantradisional
Every year, when the strawberry floods in the market, “pretty foods with the strawberries” image starts disturbing my mind too. The desire to put it on a dessert is much bigger than eating it sono mama (Japanese term to imply something “as it is”) like other fruits. Haha.. so here is the mochi version. See the recipe below.
My son’s favorite song these days is “Ookina Kuri no Ki no Shita de” (Under the Big Chesnut Tree). He seemed bringing home a deep memory about this song since it was taught in jidokan (children hall) during the last month, which is like compulsory song for Japanese kids in the autumn. Haha. Meanwhile, in the Mom’s world, kuri (chestnut) itself started stealing my heart by showing up more often on Japanese patisserie, Japanese cooking programs, Japanese foodie accounts, etc. right after the summer season ends.. 🤤 Anddd as a nuts big fan, I can’t resist its charm that impulsively bought a basket of fresh chesnuts without idea how much effort I need to peel until I spent 1,5 hours just to separate the meats and the shells of (only) two dozens chesnuts 😑. Phew!
I read the recipe to make maron paste (マロンペースト) from scratch indeed, but it didn’t tell anything about peeling process, just boiling, and between the hectic moments in preparing dinner meal, I had no time to watch the video, so I kept going. After boiling in the covered pot for 20 minutes, I added a pinch of salt, boiled again for 5 minutes, drained the water, soaked the chesnuts in the cold water, then peeled it using small knife.
I think I’ll buy the ready-to-eat chesnuts next time. Thank you for the experience though! LOL
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EGA ♥ AISAR 