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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)

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How To Make Pie Dough



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Cheesecake

Cheesecake Filling

Ingredients:
2 pounds softened cream cheese (four 8 ounce bars)
1 cup of sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 eggs
One 9-inch spring form/round pan, bottom buttered, lined with a round of parchment
Directions:

1. Set a rack in the middle level of the oven and preheat to 325 degrees.
2. Using a paddle attachment on your mixer (if it has one), beat the cream cheese smooth. Stop the mixer and scrape the mixing bowl and beater/paddle.
3. Add the sugar in a stream, mixing until just combined. Stop and scrape.
4. Add the vanilla extract and lemon juice. Mix only until absorbed. Stop and scrape.
5. Add the eggs, one at a time, mixing only until each is absorbed. Stop and scrape after each addition.
6. Pour the filling into the pan over the crust , and place the pan in a jelly-roll or roasting pan filled with water to a depth of 1/2 inch.
7. Bake the cheesecake for about 60 minutes, or until firm except for the very center. Remove from the pan.
8. Cool completely. Wrap the cheesecake in plastic or foil and chill overnight before unmolding.

Cheesecake Crust

Chef Malgieri suggests using the following curst and its variations

Ingredients:

3 tablespoons unsalted butter, softened
3 tablespoons of sugar
1 egg yolk
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt

One 9-inch spring form/round pan, bottom buttered, lined with a round of parchment
Directions:

1. In a bowl, cream together the butter and sugar until light and fluffy. Beat in the yolk until smooth.
2. In a separate bowl, combine the dry ingredients and gently fold them into the butter mixture with a rubber spatula. The mixture will be crumbly.
3. Press the dough down evenly and firmly to cover the pan bottom, which has been buttered and lined with a round of parchment paper.
4. Bake for about 15-20 minutes at a low temperature (325 degree preheated oven), until the dough is golden and baked through.

Variations:
Crust with almonds: Add 1/2 cup (2 1/4 ounces) finely chopped sliced or slivered almonds to the dry ingredients

Crust with pecans: Add 1/2 cup (2 ounces) finely chopped pecans to the dry ingredients.

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Homemade Chocolate Fudge

Ingredients:
3 cups granulated sugar
10 fluid ounces of half and half
2 1/2 ounces of light corn syrup
Pinch of salt
7 ounces unsweetened chocolate, finely chopped
1 1/2 ounces unsalted butter, cut into cubes
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon vanilla extract
1 cup walnuts, coarsely chopped (optional)

Directions:

1. Line an 8-inch square baking pan with foil so that the foil extends 2 inches beyond the sides of the pan. Lightly butter the bottom and sides.
2. In a heavy saucepan add the sugar, half-and-half, and corn syrup. Stirring constantly with a wooden spoon, cook the mixture over medium-low heat for 5 to 10 minutes, or until the sugar crystals are completely dissolved. Do not let the mixture boil. Remove the pan from the heat. Add the chocolate and salt, and stir until completely smooth.
3. Return the pan to the heat and insert a candy thermometer, taking care that it does not touch the bottom of the pan. Bring the mixture to a gentle boil over medium-low heat. Cook the syrup without stirring until the thermometer registers 234 degrees (soft ball stage). If necessary, adjust the heat to low; the surface of the syrup must boil evenly and gently to avoid scorching the fudge. Carefully take the pan off the heat and remove the candy thermometer. Immediately wash the thermometer in hot water.
4. To cool the fudge, drizzle and evenly distribute cold water on a marble slab or an inverted sheet pan set on a wire rack. Holding the saucepan containing the hot fudge close to the surface of the marble/sheetpan, slowly pour the fudge on to the surface. Do not scrape out the fudge that clings to the bottom and sides of the pan. Evenly distribute the butter cubes on the surface of the fudge, and allow them to melt.
5. Using a bench scraper, manipulate the fudge across the surface of the marble/sheetpan until the butter is completely incorporated. Spread the fudge out on the marble/sheetpan and sprinkle the vanilla on the surface. Work in the vanilla until it is incorporated. If adding nuts, sprinkle into mixture at this point. Continue cooling the fudge, working it until it loses it’s shine the surface becomes dull. The fudge will become sticky and more difficult to move across the work surface as it cools.
6. Once the fudge has thickened and is dull in appearance, transfer it to the prepared pan. Smooth the fudge into the corners of the pan, and allow it to rest for at least 2 hours before serving.
7. Cut into bit-sized pieces and enjoy!

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Pembuatan Tahu alias Tofu

How To Make Tofu

You need:
600 g (21 oz) Soy beans
20 g (0.7 oz) Edible anhydrous calcium sulfate
250 ml lemon juice can be used as tofu coagulator to replace calcium sulfate (echa: video pertama menggunakan magnesium chlorida sebagai koagulan nya).

Blender
Cheesecloth (echa: bisa juga menggunakan serbet bersih)
containers
Mold (echa: bisa apa saja yang berlubang bawahnya, seperti kontainer buah dariplastik)
Heavy object

How-to:

  1. Cleanse the soybeans and soak in water for 6 hours in summer, or 12 hours in winter.
  2. Blend the soaked soybeans in several portions with 4200 ml water.
  3. Filter milk from the soy with cheesecloth.
  4. Cook soymilk for 10 minutes over medium heat until the fragrance of the soymilk is noticeable. Keep stirring the milk while cooking.
  5. Turn to low heat and continue cooking until boiling.
  6. Measure the temperature of the soymilk. The ideal temperature is about 85 degree C (185 deg F) if calcium sulfate is used as coagulator; or 40 deg. C (140 deg. F) if lemon juice is used.
  7. Use 20 g (0.7 oz) calcium sulfate mixed with 250 ml water, OR use 250 ml lemon juice (without water), as coagulator.
  8. Mix water and calcium sulfate evenly.
  9. Pour the coagulator into a container and shake well.
  10. Hold the soymilk 60 cm (24″) above the coagulator and quickly pour into the container.
  11. Do not move or shake the container and let the mixture set for 5 minutes until the soya pudding is set.
  12. Cover the mold with a big piece of cheesecloth. The mold has to have the ability to drain water.
  13. Gently break the soya pudding into pieces and put into the cheesecloth in the mold.
  14. Cover with the cheesecloth.
  15. Close up the mold and put the heavy object on top of the mold.
  16. Leave the weight on for 25 minutes for soft tofu, 30 minutes for medium tofu, or 35 minutes for hard tofu.
  17. When the tofu is ready, remove the mold.

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versi II: http://metta-marisinggah.blogspot.de/2012/06/tahu-cukabuatan-sendiri.html?m=1

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Making No-Knead Bread

Mark Bittman, a.k.a. The Minimalist, shares a recipe on how to make no-knead bread where the secret is letting the time do the work.

No-Knead Bread – Smitten Kitten Version
Jim Lahey at the Sullivan Street Bakery via Mark Bittman at New York Times

Yields one 1 1/2 pound loaf

Ingredients:
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

Directions:
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more
than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

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Hot Chocolypto

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