resep masakan kuno

Saturday, April 14, 2012

Roti susu Hokaido

Roti Susu Hokaido

Bahan-bahan

Roti bertexture lembut ini enak rasanya, menggunakan whipp cream, susu bubuk dan susu cair, jadi begitu terasa susunya.

Bahan :

540 gr tepung terigu untuk roti

60 gr tepung terigu protein sedang

10 gr instant yeast

30 gr susu bubuk

40 gr gula pasir

9 gr garam

1 butir telur

250 gr susu cair

150 gr whipping cream

Caranya membuatnya :

Campur semua bahan dan aduk dengan stand mixer sampai tercampur rata.

Knead pada kecepatan 4 (stand mixer) selama 20 menit sampai lembut, glossy dan elastic (sampai terlihat transparant dengan test window pane).

Bungkus dengan plastik dan istirahatkan adonan selama 1 jam sampai volumenya 2x.

Kempiskan adonan dan bagi adonan menjadi 12 bagian. Buat bulat2 dan istirahatkan 10-20 menit dan simpan dalam loyang yang sudah disemir mentega.

Istirahatkan adonan sampai naik 2/3 penuh. Panaskan oven 180°C. Olesi permukaan atas adonan dengan telur atau susu cair.

Pangang selama 20 menit, sampai roti matang (tekan permukaan roti dengan jari, kalau sudahmatang maka akan kembali kebentuk semula).

Knead adonan dengan stand mixer

Istirahatkan selama 1 jam

Adonan sudah mengembang 2x volume

Masukkan dalam loyang mufin ukuran besar

Roti fresh from the oven

Texture roti yang lembut.

Sisa adonan dibuat roti loaf dengan sapuan warna (gaya roti jadul)

Thursday, April 12, 2012

Rengginang

Bahan-bahan

Kerupuk tradisional dari beras ketan ini rasanya gurih, renyah dan enak buat cemilan iseng. Kadang bikin kangen saat tidak tinggal di tanah air. Yuk buat didapur sendiri.

Ingredients:
1 kg beras ketan, dicuci bersih, rendam 1 jam
5 sendok teh garam
300 ml air mendidih
5 siung bawang putih, haluskan
1 sdt terasi

Directions:
1.Rendam beras ketan selama 3 jam. Angkat, tiriskan. Kukus dalam dandang panas selama 30 menit sampai ketan setengah matang.
2.Masukkan bawang putih, terasi, dan garam ke dalam air mendidih, aduk-aduk sampai larut. Masukkan ketan, masak sampai air meresap habis dalam ketan.
3.Lalu pindahkan ketan sudah berbumbu tadi ke dalam dandang, kukus selama 25 menit sampai matang. Angkat, keluarkan ketan dari dandang.
4.Selagi ketan masih panas, cetak tipis-tipis dengan menggunakkan cetakan bundar berdiameter 4 cm. (gunakan tatakan gelas)
5.Jemur di bawah panas terik matahari, bolak balik ketan sampai benar-benar kering merata.
6.Panaskan minyak goreng yang cukup banyak. Goreng rengginang di sambil disiram-siram minyak dengan sutil. Goreng sampai rengginang mekar dan renyah. Angkat, tiriskan. Simpan dalam toples kedap udara.
Hasil : Rengginang mentah 820 gram
Setelah digoreng 1050 gram
Tips : Agar rengginang dapat mekar dengan sempurna, saat menggoreng gunakan minyak goreng yang sudah panas.

Rengginang sebelum digoreng

Rengginang matang (didepan dan dalam stopless) dan yang mentah dibelakang

Simpan dalam tempat kedap udara agar rengginang tetap garing.

Wednesday, April 11, 2012

Pie Tee / Top Hats

Ingat di KL suka makan Pie Tee (Top Hats) ini di Resto Chicken Rice. Kebetulan ada teman yg meminjamkan cetakannya. Akhirnya uji coba didapur. Berhasil sukses... seneng bisa makan pie tee dirumah.

Ingredients:
Kulit / mangkuk pie tee
1 cup tepung terigu (all purpose flour)
1/4 cup tepung beras
1 1/4 cup air
1 telur (kocok lepas)
1/2 sdt garam
Minyak goreng untuk menggoreng

Isi dan topping :
1 sdm margarine
3 buah wortel
10 buah buncis
100 gr ayam filet
1 sdm bawang putih (parut halus)
1 sdt garam
1 sdt penyedap rasa (chicken stock)
sedikit air
Topping :
Bawang goreng
Cabe merah (iris)
Saus sambal bangkok

Directions:
Membuat Kulit :
campurkan terigu, tepung beras, telur, garam dan air, aduk rata dan saring. Pindahkan kedalam gelas agar mudah merendam cetakan kedalam adonan.
Siapkan panci sup yang kecil, isi dengan minyak goreng sampai cetakan pie tee terendam penuh. Panaskan minyak dan cetakan dalam minyak panas. Masukan cetakan dalam adonan sampai terendam 90% pastikan cetakan terselubungi oleh adonan dan segera goreng dalam minyak panas, goyangkan cetakan agar kulit mudah lepas, bantu dengan sumpit untuk melepaskan kulit pie tee. Goreng hingga kuning kecoklatan dan garing.
Isi :
Iris wortel, buncis dan ayam filet.
Tumis bawang putih halus dalam margarine, dan masukkan bahan isi, tambahkan garam, penyedap rasa dan sedikit air, masak 5 menit sampai matang.
Isi kulit pie tee dengan bahan isi matang dan garnish dengan bawang goreng, cabe merah dan saus sambal bangkok.

Bentuk cetakan pie tee

Menggoreng Pie Tee

Kulit Pie Tee yang renyah dipadu dengan sayuran didalamnya, ditambah saus dengan rasa asam manis pedas sangat cocok menjadi hidangan di siang hari yang panas. Menu pie tee ini biasanya tersedia di Resto Chicken Rice Malaysia. Saat tidak ingin makan berat, biasanya saya memilih pie tee sebagai lunch.

Kulit Pie Tee matang

Pie Tee siap dinikmati

Tuesday, April 10, 2012

Panmarino aka Italian Rosemary Bread

This sourdough bread, generous with the fresh rosemary, has a light tender crumb and golden crisp crust topped with a sprinkling of coarse salt.

The revival of this beautiful recipe is connected with the name Luciano Pancaldo, a baker from the town in the north of Italy, Ferrara.
Reading the biographical materials about D'Este family, the rulers of Ferrara at that time, Luciano Pancaldo came across the description of the bread, which was baked for the Dukes. The bread, which was full of rosemary aroma, had a light crumb and golden crust decorated with salt crystals shimmering like diamonds.
Being very inspired by the description he decided to create the recipe for Panmarino.

Panmarino aka Italian Rosemary Bread

adapted from Sourdough

1st Preferment Build	2nd Preferment Build	Dough
12 g 100% Hydration sourdough rye starter 24 g Bread flour 14 g Water	50 g Starter 1st build 94 g Bread flour 56 g Water	200 g Preferment from 2nd build 150 g Water 150 g Milk 1 tsp Malt extract 500 g Bread flour 10 g Salt 40 g Olive oil 30 g Fresh rosemary leaves, chopped Coarse sea salt A handful of ice cubes to create the steam

To prepare the first preferment, mix all the ingredients in a bowl. Cover and leave it at room temperature for 10-12 hours.
To prepare the second preferment, add flour and water to the starter of first build. Mix well. Cover and leave it at room temperature for 10-12 hours.
Dissolve the preferment with water, milk and malt extract in the mixing bowl of your stand mixer. Set aside for 10 minutes while preparing other ingredients.
Add the flour to the liquid mixture. Mix all to form a dough. Allow it to sit for 20-30 minutes. Stir in the salt, olive oil and chopped rosemary into the dough and knead until the gluten develops. Turn out the dough and shape into a ball. Grease the mixing bowl with a bit of olive oil and return the dough to the bowl. Put it inside a plastic bag and leave it in the fridge overnight.
In the morning (about 6am) of day 3, take out the dough and fold it once and return it to the fridge.
In the late afternoon (about 5pm) of day 3, take out the dough and let it warm to room temperature over the next 4-5 hours as you gently stretch and fold it. I just folded it once every hour for five hours and kept it from drying out by putting it inside the plastic bag in-between folds. The dough should be velvety smooth, moist and blistered by the time it is ready for shaping.
Divide the dough into two portions and shape. I shaped one portion into a boule and one into a baton. Place the boule in a round bread basket dusted with semolina and the baton in a tray dusted with homemade soya meal. You can use the flour or semolina instead. Place each inside a plastic bag and let rise for an hour or so before putting them in the fridge for baking in the morning. Be sure to cover the dough in the fridge so it does not dry out too much.
In the morning (about 8am) of day 4, heat the oven to 250C/500F. Invert the boule onto a baking paper-lined baking tray together with baton. Just before putting the bread into the hot oven, slash the tops in an asterisk with a sharp knife or a razor blade. Sprinkle some sea salt into the cuts.
Place the baking tray with bread in the oven and throw a handful of ice cubes into the bottom of the oven. Close the oven door and bake for 10 minutes at 250C/500F. If you are using a fan-forced oven, then turn the oven off for 10 minutes or the fan would blow all the stem away.
Now set the oven temperature at 210C/410F and bake for 30 minutes longer until nicely golden brown and crusty. Remove the bread and allow them to cool on a wire rack to room temperature before cutting.

I am sending this to the "Bake Your Own Bread-April" at Girlichef.

Friday, April 6, 2012

Provençal Tomato Tartelettes

For a refreshing Easter lunch appetizer, fill small vine tomatoes with your favourite fillings. I've chosen aromatic provencal flavoured breadcrumbs with herbs and garlic. There is no good cuisine without good oil and there is no Provençal cuisine without garlic. Rest each filled tomatoes on a bed of puff pastry disc and baked them until puffed and golden.

This is a super easy appetizer recipe that I found in Ricardo’s Entrees and Appetizers archives, but tweaked mine a bit by using small vine tomatoes. You can try to improvise yours with different kinds of tomatoes and fillings or just based on what you have at home.

200 g Store-bought fresh puff pastry dough
9 Small vine tomatoes
Salt and pepper
3 tbsp Breadcrumbs
2 tbsp Butter, softened
2 Garlic cloves, finely chopped
2 tbsp Flat-leaf parsley, chopped
1 tsp Fresh thyme, chopped
Olive oil

Line a baking sheet with parchment paper. Roll out the fresh puff pastry dough and cut out 9 dough discs with a 5cm/2inch fluted cookie cutter. Save the trimmings for other use and arrange the discs on the baking sheet, leaving 5-cm/2-inch between each discs. Cover and chill while preparing others.
Preheat the oven to 200C/400F. Bring a pot of water to a boil. Using a knife, make a small cross-shaped cut in the bottom of each tomato. Place the tomatoes in boiling water for 10 seconds. Drain and plunge into ice water to stop the cooking. Peel the tomatoes. Slice a small slice off the bottom and scoop out the seeds and pulp. Set aside.
In a bowl, place breadcrumbs, softened butter, finely chopped garlic, and herbs. Stir until well combined. Spoon the filling into the tomato cups. Place a tomato cup on the centre of each puff disc. Season with salt and pepper. Spoon the filling into the tomatoes. Bake for about 25 minutes.
Drizzle each serving with olive oil. Season with pepper. Serve as an appetizer or as a side dish with Provençal-style roast chicken or leg of lamb.

Tuesday, April 3, 2012

Tri-coloured Castella Layer Cake

A tri-coloured cake, light and luscious, with castella leftover frosted with vanilla-flavoured whipped cream and garnished with toasted almond slices. It’s a perfect dessert to welcome Easter. If you plan to serve this at your garden party, I would recommend buttercream to frost the cake, so it remains stable throughout the celebration.

1x18x8 cm Orange castella
1x18x8 cm Matcha castella
1x18x8 cm Chocolate castella
250 ml Heavy cream, chilled
15 g Vanilla sugar
80 g Almond slices, toasted

Cut each castella into three 18x2.5cm strips. Place your mixing bowl and wire whisk in the freezer for about 30 minutes. Then place chilled heavy cream and the vanilla sugar in the cold bowl and beat until stiff peaks form.
Stack 9 cake strips into 3 layers, applying whipped cream between strips and layers to ensure they stick together and alternating with colour cake strips.
Spread the top and sides with the remaining whipped cream. Chill in the fridge for 2 hours until set. Remove and coat the cake with almond slices. Slice and serve.