~:: KolekSi ReSepi::~

1.Apam Polka Dot

Bahan2 yg diperlukan:

275g tepung gandum
230g gula
150ml susu segar
1 st soda bikarbonat
2st baking powder
1st ovelette
esen vanilla
Filling kesukaan...

~Cara2
1. Pukul telur+ovalette+gula smpi kembang..
2. Masukkan tepung+susu+vanilla
3. Kukus dlm acuan(sy guna acuan kuih lompang)~ buat2la dot2 kesukaan.. tkpon ape2 corak la ikut suka hati

2. Kek COklat MOist Kukus

1 cawan gula
1 cawan serbuk koko
1 cawan air

* Bahan2 ini digaul sebati

1 cawan gula
1 1/2 cawan marjerin
3 biji telur
1 1/2 cawan tepung gandum+ soda bikarbonat

cara2nya~

1. Panaskan serbuk koko+air+gula dlm periuk..kacau smpi sebati.. sejukkn

2. Kt mangkuk adun yg lain.. pukul gula+marjerin smpi kembang

3. Masukkn telur+tepung dan cmpuran serbuk koko td... kacau rata..

4. Kukus 1 jam@smpi masak

** Teknik & Cara penyediaan adalah sma spt kek2 yg biasa jga...so klu korg buat tk jd.. kna sign up utk kelas baking sy k! hehe

REd Velvet Cake::

Red Velvet Cake:

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Serves 10 - 12 people.

Red Velvet Cake:

2 1/2 cups (250 grams) sifted cake flour

1/2 teaspoon salt

2 tablespoons (15 grams) regular or Dutch-processed cocoa powder

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated whitesugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream Cheese Frosting:

1 - 8 ounce (227 grams) cream cheese, room temperature

1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature

1 teaspoon pure vanilla extract

1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)