Archive for kue kering

Checkerboard Cookies

Source: http://www.dyannbakes.com/index.php?post_id=129091

Vanilla Shortbread

12 tablespoons (1 1/2 sticks) (=180 gr) of unsalted butter, softened
1/3 cup (=75 gr) of granulated sugar
1 tablespoon of pure vanilla extract
1 large egg yolk
1 1/2 cups ( 210 gr) of all-purpose flour

Chocolate Shortbread
8 tablespoons (1 stick) (=120 gr) of unsalted butter, softened
1/2 cup(=112,5 gr)  of granulated sugar
1 teaspoon of pure vanilla extract
1 large egg
1 1/2 cup (=210 gr) of all-purpose flour
1/3 cup ( =27 gr) of Dutch processed cocoa powder (sifted after measuring)
1/2 teaspoon baking soda
1/8 teaspoon of table salt (not kosher)

Comments (1) »

PennyLane’s Chocolate Cookies

Original source: Joy of Baking
Modified by: Riana Ambarsari

60 grams cake flour (low protein flour)
1 teaspoon baking powder
450 grams bittersweet or semisweet chocolate, coarsely chopped
60 grams unsalted butter or margarine
250 grams granulated white sugar
4 eggs, room temperature
1/4 teaspoon salt
4 gram instant coffee powder (2 sachet @ 2 grams), diluted with a few drops of hot water
1 tablespoon pure vanilla extract
175 grams semisweet dark chocolate chips
175 grams white chocolate chips
200 grams your favorite nuts, coarsely chopped and toasted (I used 100 grams almond slices and 100 grams kenari nuts –what is kenari nut in English? Canary nut? Not walnut, mind you, they’re different. Some people refer it as Java Almond, if that could be of any help. Otherwise, just use whatever nuts you fancy)

How-to:

  1. Mix together the flour and baking powder. Set aside.
  2. Melt the chocolate and butter/margarine in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside.
  3. In the bowl of your electric mixer (or with a hand mixer), beat the sugar, eggs and salt until pale yellow and thick, about 5 minutes. Beat in the melted chocolate mixture, coffee and vanilla extract. Sift the flour mixture above the batter and fold it in. Mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter until firm, about 30-60 minutes.
  4. Preheat oven to 170-180 degrees Celcius and place rack in center of oven. Line baking sheets with parchment paper or silicone baking mat.
  5. Using ice cream scoop, small or medium –whatever you prefer, scoop and drop batter onto prepared cookie sheets, spacing evenly. With moist fingers, press batter a little bit. Bake cookies about 10 – 12 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not overbake these cookies.
  6. Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.

Note:

  • The time you need to let the batter harden in the fridge could be varied, depending on the chocolate you use. One chocolate could make the batter thicker or runnier than the other one. Check every 30 minutes, just until the batter is easy to scoop and drop without spreading.
  • When you found your batter is too hard to scoop, or the cookies are too flat, it means the batter is too cold to begin with. Let it stand at room temperature until it reaches right consistency, then continue baking. The cookies should not be too flat.

Comments (5) »

Chocolate Oatmeal Cookies

Source: Christmas Cookies-102 sweets to share. Special Interest Publications by Better Homes & Garden (Dec 2003)

prep: 25 min, bake 8 min per batch

Ingredients:
1 cup butter, softened
1 1/2 cup sugar (reduce to 1 1/4 cup)
1 tsp baking powder
1/2 tsp baking soda
3 ounces unsweetened chocolate, melted & cooled
1 egg
1 tsp vanilla
1 1/4 cups all-purpose flour
1 1/2 cups quick cooking rolled oats
1 6-ounces package semisweets chocolate pieces~1 cup
Walnut halves

Directions:
1. Preheat the oven to 375 F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in melted chocolate, egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the rolled oats, and chocolate pieces with a wooden spoon.
2.Drop dough by slightly rounded teaspoons about 3 inches apart onto ungreased cookie sheets. Top each dough mound with a walnut half.
3.Bake for 8-10 minutes or until edges are firm. Transfer cookies to wire racks and cool

Comments (1) »

Pennylane’s Chocolate Cookies

Sumber: Riana Ambarsari

Bahan:
200 gram kacang, cincang kasar, panggang hingga wangi dan keemasan (Riana: pake 100 gram almond + 100 gram kenari)
60 gr terigu protein rendah
1 sdt baking powder
1/4 sdt garam
2 sachet (4 gr) kopi instan, larutkan dengan beberapa tetes air panas
450 gram coklat bittersweet (Riana: waktu HBH pake Tulip yang bittersweet –bukan yang DCC biasa ya. Rasa kue ini ditentuin 99% oleh rasa coklat yang dipake, jadi pake coklat yang betul2 enak. Favoritku: Van Houten yang button 100% cocoa butter)
60 gram unsalted butter atau margarine
250 gram gula pasir
4 butir telur
1 sdm vanila ekstrak
175 gram chocolate chips dark
175 gram white chocolate chips

Cara Membuat:

  1. Lelehkan coklat bersama mentega, sisihkan.
  2. Campur terigu dan baking powder.
  3. Kocok telur, gula, garam dan vanila, hingga kental.
  4. Masukkan coklat+butter leleh, aduk rata. Masukkan kopi, aduk rata. Ayakkan terigu+BP, aduk asal tercampur. Masukkan kacang panggang dan kedua macam chocolate chips, aduk.
  5. Tutup mangkuk dengan plastik lengket, dinginkan di kulkas lk 30-60 menit jam hingga adonan mudah disekop.
  6. Panaskan oven 180 derajat celcius.
  7. Sekop atau sendokkan adonan ke atas loyang yang sudah dialasi parchment paper atau silicone mat. Biar sama dan bentuknya bagus, pake sekop es krim, yang kecil atau sedang sesuai selera. Beri jarak cukup lebar, karena nanti dia melebar sendiri.
  8. Panggang hanya sampai bagian atasnya kering dan retak-retak saja, kurang lebih 10-12 menit. Jangan terlalu lama memanggang, nanti kering, kurang asik :)
  9. Angkat, letakkan loyang di rak hingga agak dingin dan kue mengeras. Angkat kue, dinginkan sepenuhnya di atas rak.

Catatan:
Kalau hasil kue terlalu pipih, biasanya karena adonan terlalu dingin. Biarkan di suhu ruang hingga mudah disekop tapi masih cukup kaku, lalu teruskan memanggang.

Comments (2) »

EGG ROLL

Sumber: Wati (NCC)

Bahan A:
4 btr telur
150 gr gula pasir
1 sdt cake emulsifier

Bahan B:
150 gr tepung terigu
2 sdm tepung sagu
1 sdt baking powder
1 sdm susu bubuk

Bahan C:
100 gr margarine, leleh

Cara Membuat:

  1. Kocok bahan A hingga mengembang dan kental, masukkan bahan B aduk rata, lalu tuangi bahan C, aduk balik hingga rata.
  2. Panaskan cetakan Egg Roll, tuang 1 sdm adonan dibagian tengah, segera tutup cetakan dan biarkan lebih kurang 5 menit hingga adonan matang.
  3. Buka cetakan, lalu gulung cake dengan bantuan sumpit. Angkat biarkan dingin, lepaskan dari sumpit. Lakukan hingga adonan habis.
  4. Kemas dalam toples rapat.

Step by step proses pembuatan Egg Roll

Video proses pembuatan Egg Roll

Comments (17) »

Chocolate Waffle Cookie

Source: marthastewart.com

Ingredients:
3 ounces unsweetened chocolate, coarsely chopped
18 tablespoons (2 1/4 sticks) unsalted butter
4 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups granulated sugar
1/2 teaspoon coarse salt
1 1/2 teaspoons ground cinnamon
1/2 cup unsweetened Dutch-process cocoa powder, plus 2 tablespoons for icing
1 1/2 cups all-purpose flour
1/4 cup confectioners’ sugar, plus more for dusting
1 1/2 tablespoons milk
Vegetable oil cooking spray

Directions:

  1. Melt chocolate with 1 cup butter (2 sticks) in a saucepan over medium-high heat, stirring constantly. Let cool slightly.
  2. Put eggs, vanilla, and granulated sugar in bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale, 4 to 5 minutes. Mix in chocolate mixture, salt, cinnamon, 1/2 cup cocoa powder, and the flour.
  3. Heat a waffle iron until hot. Lightly coat grids with cooking spray. Spoon about 1 tablespoon batter onto center of each waffle-iron square to make 1 1/2-inch rounds. Close cover; cook until set, about 1 1/2 minutes. Transfer to a wire rack, bottom sides up. Let cool completely. Repeat with remaining batter, coating grids with cooking spray after each batch.
  4. Melt remaining 2 tablespoons butter in a small saucepan over low heat. Add confectioners’ sugar and remaining 2 tablespoons cocoa powder; stir until smooth. Stir in milk.
  5. Gently dip 1 surface of each cookie in icing so that just the waffle lines (not gaps) are coated. Repeat with remaining cookies and icing. Transfer to wire racks; let stand until set, about 10 minutes. Dust iced surfaces of cookies with confectioners’ sugar. Cookies can be stored in single layers in airtight containers at room temperature up to 2 days.

Comments (3) »

Raisin Scones

Sumber : Majalah Good Housekeeping edisi April 2006

Bahan :
600 gram tepung terigu
150 gram butter, jenis yang salted kalau ada di lemari dapur
150 gram gula pasir
40 gram baking powder
275 gram kismis
200 ml susu cair
200 ml double cream
1 butir telur, dicampur air sedikit untuk olesan akhir

Cara Membuat :

  1. Nyalakan oven pada suhu 220 derajat Celcius, kunci utama dari Scones adalah dia harus masuk ke oven yang benar-benar sudah panas.
  2. Campur terigu dan butter dengan menggunakan tangan, remas-remas sampai rata dan terbentuk seperti brindinlan.
  3. Setelah tercampur rata, masukan gula, baking powder dan kismis, aduk kembali hingga rata.
  4. Lalu masukkan cream dan susu, aduk dengan menggunakan sendok kayu sampai adonan benar-benar tercampur rata.
  5. Taburi meja kerja dengan sedikit tepung, tuang adonan ke atas meja kerja.
  6. Tekan-tekan adonan dan lipat beberapa kali hingga rata.
  7. Tuang adonan ke dalam wadah, tutup adonan dengan serbet dan biarkan selama 15 menit di dalam lemari es.
  8. Taburi kembali meja kerja, bentuk adonan dengan ketinggian 3 cm dan ukurannya sesuai dengan selera masing-masing, diresepnya 6.5 cm x 6.5 cm x 3 cm dan taruh di loyang panggang.
  9. Olesi Scones dengan telur, diamkan 2 menit, kemudian olesi kembali.
  10. Turunkan suhu oven menjadi 180 derajat Celcius, masukan loyang berisi Scones, panggang selama 20 menit sampai betul-betul naik dan berwarna kecoklatan.
  11. Nikmati selagi hangat diolesi butter untuk menemani teh hangat Anda di pagi/sore hari. Yummy!

Comments (2) »

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