Creamy Chocolate Glazed Cake


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Bare yourself.. chocolate and strawberry are showing up everywhere 😝 This time I tried to make soft chocolate glaze instead of crisp chocolate ganache, so that gelatin was finally used in #recipega kitchen for the very first time. . . Recipes from Cookpad Japan (cake), Choco Recipe (cream), @homecookingadventure (glaze). I put all the links in the blogpost. See detail of this choco cake making at my ea5512 blog (Method in Bahasa Indonesia 🇮🇩)👩🏻‍🍳 . . Cerita di balik kue ini: Dua hari lalu kangmas bilang mau bikin cake buatku, padahal doi cuma setahun sekali turun gunung ke dapur. “Punya baking powder? Baking soda? Cocoa?” tanyanya. Jelas lah ada semua. Itu kan basic, hellooo. Wkwk. Okelah let’s see.. kayanya doi mo bikin kue coklat.. ternyata hari-H ada dinas ke luar kota. Pastinya pulang malam. Jadi saya nggak berharap banyak rencananya terwujud. . . Jam 9 lebih ditungguin kagak pulang-pulang, daripada bete n kuciwa nggak karuan, akhirnya akulah yang eksekusi wacana “bikin kue” 🙄 Kata @sstefchan itu namanya teamwork, ada yang buat plan, ada yang realisasiin 😬 Whatever lah yang jelas pas doi pulang jam 10 malem, kangmas protes karena kuenya udah jadi 🤭 . . Resep lengkap dari kue sampai saus coklat, tips dan trik pembuatan/penyusunan, foto-foto before and after ada di blog juga, ya! Cus buru cek 😊

A post shared by Ega Dioni Putri (@egadioniputri) on

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

Strawberry and chocolate cake . Continue reading

Klappertart


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

Strawberry Daifuku Mochi


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.

Continue reading

Chesnut Mont Blanc


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

Continue reading

Chocolate Cheesecake


Posted by egadioniputri via Instagram at October 11, 2017 at 05: 19 am JST

Chocolate cheesecake 🍫 and an attempt to create “black crust” from regular brown cookies 🤣 This is #flourless, so you can call it #glutenfree or something 😜 (resep ala #recipega bhs 🇮🇩 bisa dibaca di bawah)
👩🏻‍🍳 Recipe inspired from @thereciperebel (click here), but I modified it quite much considering the available ingredients.

Dalam rangka penyelamatan sisa yogurt, cream cheese, dan butter (ini mah tahan lama 😬) sebelum trip penghabisan cuti tahunan yang bermula hari ini. Hahaha. Biasanya saya kalo bikin #cheesecake ala bule gini nggak pakai telur, tapi kali ini eksperimen pakai telur dan tanpa tepung sama sekali. Teksturnya lebih moist kayanya sih, rasanya kurang bisa bedain enakan mana. Dasarnya doyan #ciskek sih.. wkwk.

Resep #chocolatecheesecake (2 round pan 5 and 6 inches) ini versi pas-pasan pakai bahan yang ada di rumah saya ya.. kalo niat banget mau bikin silakan ke website akun tersebut di atas 👆Rasanya tetep uenak, kok.

🍪CRUST

– Dark cookies 1 cup digiling halus (saya pakai 1/2 pak biskuit Kelapa Ijo merk Nissin yang udah melempem plus bubuk pewarna makanan hitam sekalian eksperimen 😂)

– Butter 5-6Tbs dilelehkan (bisa pakai butter yang tawar atau asin, sesuaiin aja sama rasa kukis dan pastinya budget 😝)

📝Di resep-resep suka ditambah gula, kalo saya nggak, soale kukisnya udah manis. Takaran mentega juga kadang harus ditambah/dikurangi (tergantung jenisnya) asalkan pas dipegang dah nyatu serbuk kukisnya berarti oke.

🧀 CAKE

– 200 g cream cheese (atau kemasan 8oz / 226 g), biarkan di room temperature

– 70 g brown sugar (atau gula biasa)

– 50 g chocolate (bar atau chips)

– 50 ml fresh milk

– 1 Tbs butter

Milk + butter sebenarnya pengganti cream, kalo punya cream pakai aja 1/4cup

– 1 cup yogurt (plain/tanpa rasa)

– 2 eggs

– 1/4 cup cocoa powder (saring)

– 1 tsp vanilla extract

– a pinch of salt (sejumput aja)

🎂 METHOD

(1) Lelehkan coklat bersamaan dengan susu dan butter di microwave / double bowl alias ditim, lalu dinginkan

(2) Panaskan oven 160 derCel, pasang loyang oven dan tuang air 1/4 tinggi. Saya pakai metode #waterbath, kalo nggak skip aja airnya. Lapisi bagian luar loyang dengan aluminium foil agar air tidak masuk ke loyang.

(3) Alasi dasar dan samping loyang dengan kertas kue

(4) Susun campuran CRUST di dasar loyang. Tekan-tekan hingga tingginya merata. Panggang di oven sampai kering, sekitar 10 menit.

(5) Cream cheese dan gula dikocok rata, masukkan yogurt, telur, vanila, dan cocoa powder. Kocok semua bahan hingga tercampur sempurna. Step ini bisa dilakukan manual dengan whisk atau mixer.

(6) Tuangkan campuran isi cheesecake ke dalam loyang. Panggang 1 jam.

(7) Dinginkan minimal 3 jam dalam kulkas sebelum dihidangkan