Dah tantangan ke 12 aja nih KBB.. Kali ini savoury baking, bikin Cheese Shouffles.

Bikinnya ga rumit, walo rada tricky. Berurusan dengan putih telur kocok kan emang rada tricky.

Hasil akhirnya…DOYAANNNN. DOYANNNNN. Hehehee… Jangan sampe nunggu dingin, berkurang jauh deh kelezatannya hehehe..trus resep-nya ga gue modif pake bayam dll, cukup keju ajah..:-) Bikinnya juga setengah resep…coba2 dulu, maksudnya:-)

Hmm berhubung meja makan baru gue itu ada dilokasi yg kurang strategis, kurang cahaya, jadi kurang asoy bgt deh motret disitu. Belum beli lampu untuk di atasnya. Ada sih lampu, tp lampu standar di langit2 gitu. Kalo dibawa motret deket jendela, kejauhan..kburu mingpes banyak deh shouffle-nya. Masih mimpi aja nih beli soft box huaahhaa…:-)

Ini foto sang shouffle ketika masih di dalam oven hehe

Ini deh resepnya. Nti kapan2 mo bikin lagiii..kejunya dibanyakin. Makasi utk Mba Zita, host tantangan kali ini..:-)

Cheese Souffles

Sumber: The Perfect Cookbook by David Herbert. Penguin Books Australia Ltd 2003.

Ingredients/Bahan-bahan:

100g unsalted butter / mentega tawar

½ cup plain (all-purpose) flour / tepung terigu

 300ml milk / susu

 1 cup grated cheddar / cheddar parut

 2 Tbs / sdM freshly grated parmesan / parmesan parut

 ½ tsp Dijon mustard / mustard Dijon

 pinch / sejumput cayenne pepper

 4 eggs / telur, separated / pisahkan

 Directions/Cara Pembuatan:

Preheat the oven to 190C (375F, Gas Mark 5). Grease and lightly flour six ½-cup-capacity souffle dishes. Panaskan oven suhu 190C (375F, Gas Mark 5). Minyaki/olesi mentega dan taburkan tepung loyang souffle dengan kapasitas ½ cup sebanyak 6 buah.

Melt butter in a small saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk and whisk continuously over medium heat until the mixture is smooth, thickens and comes to the boil. Allow to cool for 5 minutes. Lelehkan mentega di panci kecil dengan api kecil. Tambahkan tepung lalu masak sambil diaduk-aduk selama 1 menit. Tambahkan susu sedikit demi sedikit dan whisk terus menerus dengan api sedang hingga adonan lembut, mengental dan mendidih. Biarkan dingin sejenak selama 5 menit.

Transfer the mixture to a bowl and stir in the cheddar, parmesan, mustard and cayenne pepper. Mix well. Pindahkan adonan ke dalam mangkuk dan masukkan keju cheddar, parmesan, mustard dan cayenne pepper. Aduk rata.

Lightly beat the egg yolks and add these to the cheese mixture. Mix well. Kocok ringan kuning telur dan masukkan ke dalam adonan keju. Aduk rata.

With an electric mixer, whisk the egg whites in a clean bowl until firm peaks form. Fold a quarter of the whites through the cheese mixture to slacken it slightly, then gently fold through the remaining whites. Kocok putih telur menggunakan electric mixer hingga mencapai firm peak. Masukkan seperempat adonan putih telur ke dalam adonan keju untuk sedikit ‘melemaskan’ adonan, lalu masukkan sisanya perlahan.

Spoon the mixture into the prepared dishes and bake for 20-25 minutes, or until risen and golden. Don’t be tempted to open the oven until the souffles have risen. Serve immediately. Sendokkan adonan ke dalam loyang yang sudah disiapkan lalu panggang selama 20-25 menit, atau hingga mengembang naik dan kecoklatan. Jangan tergoda untuk membuka oven sebelum souffles betul-betul sudah mengembang/naik. Hidangkan segera.

Biasa, mo ngabisin stok bahan-bahan kue. Kali ini yang mo diabisin dessicated coconut. Bikin ini aahhh..
Bikin sesuai resep, tapi kok yang ada layer atasnya jadi tebel banget yah..beda bener ama yg dibuku. Biarin deh, daripada dibuang.

Rasanya yah mayan lah..karena lapisan kelapa parutnya ketebelan jadi dominan bener..mustinya lapisan kelapa parutnya lebih tipis daripada lapisan bawah.

Coconut Jam Slice
Source : ‘Superb Brownies, Cake & Slices’ book (Periplus)

Ingredients :
1 cup (125g / 4 oz) plain flour
½ cup (60g /2 oz) self-raising flour
150 g (5 oz) butter, chopped
½ cup (60g/2 oz) icing sugar
1 egg yolk
½ cup (150g/5 oz) strawberry jam
½ cup (125g/4 oz) caster sugar
3 eggs
3 cups (270 g/9 oz) desiccated coconut

1. Line a lightly greased, shallow 23 cm (9 inch) square tin with non-stick baking paper, overhanging two opposite side. Preheat the oven to moderate 180°C (350°F/Gas 4).
2. Put the flours, butter and icing sugar in a food processor and, using the pulse action, mix until fine and crumbly. Add the egg yolk and process until the mixture just comes together. Press the dough into the tin and chill for 10 minutes.
3. Bake for 15 minutes, until golden brown. Cool, then spread with the jam.
4. Beat the sugar and eggs together, then stir in the coconut. Spread over the jam, processing down with the back of a spoon. Bake for 25-30 minutes, or until lightly golden. Leave to cool, then cut into pieces to serve.

Sering ga kjadian bgini : beli bahan kue, trus lupa. Nemu lagi bgitu bongkar-bongkar laci, eh dah expired hehehe..mubazir banget yaa..

Ga mau buang-buang bahan lagi..jadi harus diabisin segera tuh stock bahan kue. Ada raisins, ground almond, cooking chocolate, dll. Cari2 resep yang bahannya sama. Nemu ini yang kayaknya menarik, bikin deehhh..

Boleh nih resep..mayan lah..dapet nilai 7.5 skala 10 hehehe..

Hmmm resep gue dapet dari sini. Makasi yaaa…

Oatmeal Raisin Cookies
Source : http://www.bigoven.com/160180-Oatmeal-Raisin-Cookies-recipe.html

Ingredients
• 1 1/4 cups Butter
• 3/4 cup Brown sugar
• 1/2 cup Sugar
• 1 Egg
• 1 teaspoon Vanilla
• 1 1/2 cups All purpose flour
• 1 teaspoon Baking soda
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• 3 cups Oats quick or old-fashioned
• 1 cup Raisins

Instructions
Preheat oven to 375 degrees.
Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well. Stir in oats and raisins.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8-9 minutes for chewy; 10-11 minutes for crunchy cookies.
Cool 1 minute on cookie sheet. Remove to wire rack.
Store tightly covered.

Hihihihihihi..coklat lagiii…skalian ngabisin stok..

Fotonya kok kurang asoy ya..ancur gitu brownies-nya..

Resep gue dapet dari buku “Superb Brownies, Cakes & Slices” dari Periplus. Bagus nih buku..liat foto2nya gigi langsung ngilu hehehe..manisss semua hehehhe..

Jumlah gulanya bikin kaget..maniss bangettt..tapi waktu bikin tetep nekat bikin sesuai resep..penasaran..
Setelah jadi, aduuhh gula bangettt..serasa makan batangan gula hehhe..

Chocolate Peanut Brownies
Source : “Superb Brownies, Cakes & Slices” book

Prepare a 20×30 cm (8×12 inch) tin. Sift 1/3 cup (40 g) plain flour and 1/2 cup (60 g) cocoa into a large bowls and mix with 2 cups (500 g) sugar and 1 cup (160 g) chopped peanuts. Make a well in the center and add  chopped dark chocolate. Melt 250 g butter over low heat and stir into the dry ingredients with 2 teaspoon vanilla essence and 4 eggs. Mix well and pour into the tin. Smooth the surface and bake for 40-45 minutes. Leave for up to 2 hours to firm up before cutting. Makes 24 brownies.