resep masakan kuno

Friday, December 20, 2013

Spelt Ginger Molasses Cookies

It isn't Christmas without some soft and chewy ginger molasses cookies. Seriously, those sublimely chewy, soft ginger molasses cookies, adapted from Pam at For the Love of Cooking, are the epitome of “Christmas” for me. The original recipe was perfectly lovely, but I wanted to use up the flours in my pantry, so I have tweaked a bit by using a mix of dark rye and white spelt flour instead of plain flour. Enjoy them with a big glass of cold milk or give away as holiday gifts.

100 g Dark rye flour
200 g White spelt flour
1 tsp Baking soda
2 tsp Cinnamon powder
1 tbsp Ginger powder
1 tsp Cloves powder
1/2 tsp Nutmeg powder

1/4 tsp Salt
200 g Brown sugar
60 ml Sunflower oil
110 g Molasses
1 Large egg
2 tbsp Crystallized ginger, chopped
1/3 cup Granulated sugar for coating

In a mixing bowl, add in the rye flour, spelt flour, baking soda, spices and salt. Mix thoroughly.
Beat brown sugar, oil and molasses until well combined. Add in egg and beat for a minute, scraping down the sides of the bowl as needed.
Stir the flour mixture to the molasses mixture until just combined. Add in chopped crystallized ginger and mix. Preheat the oven to 180C/350F.
Roll the mixture into 13/4-inch balls, then roll with white granulated sugar and place them on the parchment-lined baking sheets. Bake the cookies, one sheet at a time, on the upper rack for about 13 minutes. Remove and cool for 5 minutes before transferring them to wire rack to cool completely.

Thursday, December 19, 2013

Snow Skin Mooncakes

Snow Skin Mooncakes dengan isi kacang hijau kupas

Snow skin mooncakes (Ice skin mooncakes) ukuran Besar

Kue bulan dengan kulit seputih salju ini cantik sekali penampilannya dan rasanya enak, lembut seperti mochi ditambah isi kacang hijau yang gurih. Pembuatannya perlu kesabaran saat membentuk kue, gunakan tepung tapioka untuk melumuri tangan dan permukaan kue saat bekerja akan membantu menghindari lengket adonan kulit.

Resep dibawah ini menghasilkan 15 potong kue ukuran 60 gr (cetakan mooncakes besar)

Bahan kulit snow :

250 ml susu cair

70 gr tepung beras ketan

50 gr tepung beras

20 gr tepung terigu
50 gr gula pasir
10 gr minyak goreng

40 gr susu kental manis.

Bahan Isi :
300 gr kacang hijau (cuci, rendam selama 1 jam)

80 gr gula pasir
20 gr minyak goreng
30 gr tepung maizena (saya tidak pakai, karena adonan isi sudah cukup padat)

Cara membuat kulit :
Saring dan campur semua tepung dalam bowl. Campur dengan susu cair, gula, minyak goreng dan susu kental manis, aduk rata, saring. Kukus 20 menit sampai menjadi adonan. Uleni, Simpan di kulkas dalam plastik wrap.

Cara membuat isi :

Kukus kacang hijau selama 20 mnt dengan api sedang. Angkat, mixer/haluskan dengan gula pasir, dan minyak goreng. Simpan dalam plastik wrap dan dinginkan dikulkas.

Siapkan cetakan kue bulan. Gunakan tepung tapioka saat bekerja supaya tidak lengket saat mencetak.
Bentuk bulat seberat 30 gr untuk adonan isi, lakukan sampai adonan isi habis.

Cara mencetak kue :
Ambil adonan kulit seberat 30 gram, pipihkan dengan roll, dalam plastik, masukkan adonan isi ketengah adonan kulit, bungkus sampai tertutup dan bentuk bulat dengan tangan. Gulingkan dalam tepung tapioka. Cetak dalam cetakan mooncakes, tekan-tekan dengan tangan, dan press cetakan sampai terbentuk carving bunganya, dan simpan kue dalam wadah kedap udara di kulkas.

Kue siap disajikan.

Tips : Kalau ingin isi kue lebih lembab, rendam kacang hijau 2 jam dan kukus 30 menit dengan api sedang.

Lihat langkah-langkah pembuatannya :

Bahan kulit snow skin mooncake

Bahan isi snow skin mooncake

Pipihkan dengan roll

Diameter kulit sekitar 10 cm / 4 in

Isi dengan 30 gr adonan kacang hijau yang dibentuk bulat

Cetak dengan cetakan mooncakes

Sunday, December 15, 2013

Whole Spelt Pfefferkuchen

Pfefferkuchen, also known as Lebkuchen, is a German Christmas spice cookie, similar to gingerbread. There are many regional variations ( the most well-known is the Nürnberger Lebkuchen) to this traditional Christmas treat, but are usually flavoured with honey and spices and containing nuts and citron. Those Pfefferkuchen are not only great with coffee, they are also a wonderful accompaniment with cheese from FineFoodSpecialist, blue cheese particularly, and wine.

Pottasche or pearlash is also known as potassium carbonate (K2CO3). It is an alkaline salt which reacts with water or an acid to create carbon dioxide, which gives baked goods lift.

Whole Spelt Pfefferkuchen

adapted from Eat Smarter

10 g Potash
3 tbsp Warm water
30 g Honey
70 ml Chai
100 g Homemade vanilla sugar
25 g Milk sugar
60 g Coconut oil

125 g Almond, chopped
400 g Whole spelt flour
1 tsp Finely grated lemon zest
2 tsp Cinnamon powder
1/4 tsp Clove powder
1/4 tsp Anise powder
1/2 tsp Cardamom powder
Pinch of cayenne pepper

Dissolve the potash with warm water in a small bowl. Heat the honey and chai in a small pot. Stir in vanilla sugar, milk sugar, and coconut oil. Stir until the mixture is warm and well blended. Remove it from the heat and set aside until ready for use.
Whisk together the chopped almonds, whole spelt flour, lemon zest, and spices in a mixing bowl. Add in dissolved potash and honey-chai mixture. Using a hand mixer fitted with dough hooks, mix at low speed until you have a firm dough.
Place the dough in a large bowl, dust with a little of flour and cover it with a plastic film. Leave it on the kitchen counter for at least 1 week or up to 6 weeks to allow for the development of aroma and flavours.
Thoroughly knead the dough one more time, and place it between two sheets of plastic films. Roll out the dough to a 5-mm / ¼-inch thickness. Cut into diamond shapes or use your favourite cookie cutter to cut out the cookies. Place them on the parchment lined baking trays.
Preheat the oven to 180C/350F. Bake for 8-12 minutes. Remove from the oven and cool in the baking trays briefly. Transfer the cookies on the wire racks to cool completely before storing in the air-tighter containers.

Spelt Challah

The braided challah is the Jewish holiday bread. This sweet, golden and eggy bread is made in various sizes and shapes, all of which have a meaning. Round loaves are baked for Rosh Hashanah (the Jewish New Year) to symbolize continuity. For extra sweetness, you can add raisins to the dough. The inspiration for this delicious challah comes from whatsonmyplate.

120 ml Water, lukewarm
80 ml Milk, lukewarm
60 ml Coconut oil, melted and cool to room temperature
60 ml Honey
2 Eggs, lightly beaten
560 g White spelt flour
8 g Fine sea salt
20 g Fresh yeast
1 tsp Sesame seeds for topping

In the pan of your bread machine, fill in liquid ingredients, then white spelt flour, salt and the yeast. Select the “Dough” cycle, and press “Start”.
Once the “Dough” cycle is done, transfer the dough onto a lightly floured work surface and knead it briefly. Divide dough into 2 equal portions. Take one portion of dough and divide into 4 equal portions. Roll each piece into a rope. Arrange ropes in a criss-cross pattern and braid into a round.
Place braided round on a parchment-lined baking sheet. Repeat with another half. Or divide another half into 6-7 small portions to make dinner buns. Round up each piece and place them on another baking sheet lined with parchment paper.
Whisk a small egg, brush dough all over and sprinkle the challah with sesame seeds. Let rise again until almost doubled, about 30 minutes.
Preheat oven to 190C/375F. Bake the challah for about 30 minutes, and 22 minutes for the small buns, until golden and the bottom sounds hollow when tapped. Cool the bread on wire rack completely.

Wednesday, December 11, 2013

Pudding Sirsak plus Jelly

Puding ini sebenarnya modifikasi dari Jelly Yoghurt Pudding yang pernah saya buat.
Yoghurtnya saya ganti dengan Juice dari buah sirsak segar. Semua langkah pembuatannya sama.
Untuk 1 resep bisa menghasilkan 4 gelas kecil dan 2 loyang agar-agar sperti dibawah ini. masih ada 10 potong kecil sisa Jelly yang dicetak kedalam cetakan coklat.

Saturday, December 7, 2013

Gluten-Free Chewy Ginger Molasses Cookies

Chewy, sticky and moist, this gluten free molasses cookie recipe, adapted from bojongourmet, is made with a combination of ground glutinous rice and ground oats. It is super easy to throw together and has a deep, warm flavour to compliment the holiday season.

120 g Rolled oats, ground into flour
125 g Glutinous rice, ground into flour
30 g Mungbean starch
5 g Psyllium husks
1 tsp Baking soda
1 tbsp Ground ginger
1/2 tbsp Ground cinnamon
1/2 tsp Ground allspice

1/4 tsp Ground black pepper
1/4 tsp Fine sea salt
120 g Unsalted butter, melted and kept warm
120 g Molasses
50 g Muscovado sugar
100 g Granulated sugar
1 Large egg
1 tsp Vanilla extract

In a medium bowl, sift together the flours, starch, psyllium, baking soda, spices and salt.
In a large bowl, stir together the butter, molasses, brown sugar, and 50 grams of the granulated sugar. Whisk in the egg and vanilla extract. Stir in the flour mixture and beat with a handheld mixer until well combined. Cover the dough and chill until overnight until firm.
When you're ready to bake, position a rack in the upper third of the oven and preheat to 180C/350F. Line 2 cookie sheets with parchment paper. Place the remaining granulated sugar in a shallow bowl.
Shape the dough into 1-inch balls and roll each ball in the sugar. Place the balls at least 2" apart on the prepared baking sheets.
Bake the cookies, one sheet at a time, until they are puffed and cracked, and the dough between the cracks looks underbaked, 7-10 minutes, rotating the pan after 5 minutes to ensure even baking. Repeat with the second sheet.
Let the cookies cool slightly on the sheet, then transfer the cookies to a cooling rack to cool completely Store the cookies at room temperature in an airtight container for up to 3 days.

Thursday, December 5, 2013

Kue Soes Mini Kering Rasa Keju

Soes Mini Kering rasa Keju

Ingat Bandung, pasti ingat oleh-oleh kue Soes Mini Kering ini. Sebetulnya gak susah bikin Kue ini, cuma diperlukan sedikit kesabaran saat men spuit kecil-kecil kue ini kedalam loyang.

Bahannya, sama dengan Kue Soes biasa. Bisa ditambah rasa sesuai selera.

Bahan :
100 gram Margarine
250 ml air
140 gram Terigu protein tinggi (untuk roti)
4 butir telur
1 sdt kaldu ayam
1/2 sdt garam
3 sdm Keju parmeisan bubuk

Cara Membuatnya :
Didihkan air dan margarine, dalam panci. Kecilkan Api, masukkan terigu yang sudah dicampur garam dan kaldu ayam. Aduk rata sekitar 2 menit. Matikan api. Sisihkan.
Mixer pelan adonan dengan pengaduk roti, sambil ditambah telur satu persatu sampai tercampur rata.
Masukkan keju permaisan, mixer rata.
Masukkan adonan kedalam plastik segitiga dengan spuit kerang.
Panaskan oven 170°C
Spuit adonan kecil-kecil kedalam loyang. Panggang dalam oven selama 25 menit, sampai soes terlihat kering. Matikan oven, Biarkan soes dingin dalam oven selama 15 menit. Angkat.
Simpan dalam wadah kedap udara.

Tips : Agar soes lebih garing, keluarkan soes dari oven setelah 25 menit dipanggang. Biarkan 20 menit pada suhu ruang. Dan masukkan kembali kedalam oven yang baru saja dimatikan, simpan dalam oven selama 15 menit.
Lihat langkah-langkah pembuatannya :