NUTRISARI CHRISTMAST COOKIES

NUTRISARI CHRISTMAST COOKIES

BY :

EVI TRIANA

MODIFIED BY:

WIDYA SRI RUSDIANTI

BAHAN YANG DIBUTUHKAN:

150 gr margarin

30 gr butter

50 gr gula halus

2 sachet nutrisari

250 gr terigu

25 gr maizena

25 gr susu bubuk

CARA MEMBUAT:

Kocok margarin+butter+gula halus+nutrisari sebentar cukup sampe tercampur aja.

Masukkan terigu,aduk pakai spatula smpe rata.

Setelah itu gilas adonan setebal ±0,5cm,lalu cetak menggunakan cookies cutter.

Lalu panggang dgn suhu 150C smpe matang.

CHOCOLATE MACAROON (COKLAT MACAROON)

RECIPE IN ENGLISH

CHOCOLATE MACAROON

(COKLAT MACAROON)

RECIPE FROM :

KHO LIAN ENG

INGREDIENTS:

MACAROON:

2 egg whites

65 g almonds powder

110 g icing sugar

2 tablespoon cocoa powder

50 gr caster sugar

CHOCOLATE FILLING:

160 ml whipping cream

100 g dark cooking chocolate

HOW TO MAKE :

MACAROON:

Place the Icing sugar, almond powder, and cocoa powder in a food processor fitted with a blade attachment and pulse several times to aerate.

Process until fine and combined, about 15 seconds. Sift through a flour sifter into a large bowl; set aside.

Line a baking tray with baking paper.

(To make the macaroons, you'll need a template. Cut two pieces of baking parchment to fit your baking tray and, using a glass or pastry cutter about 3 cm or 7 cm in diameter, cover one piece with dark ink circles spaced about 2cm apart. Put this on the baking tray and cover with the other piece of parchment: you should be able to see the circles through it. Prepare a piping bag with a 1cm nozzle, or cut the end of a disposable one so you have a hole about 1cm in diameter).

Put the egg whites into the mixer and begin whisking. As soon as the whites begin to hold their shape, whisk in the caster sugar, and continue whisking at high speed until you have a stiff meringue.

Fold in the dry ingredients, and then beat the mixture vigorously until it's of a consistency which falls off the spatula: if it's too thick, it will be hard to pipe.

Put the mixture into a piping bag then pipe round mounds about 3 cm or 7 cm in diameter.

When finished, tap the tray to remove any air bubbles. Set aside for 30 minutes.

Preheat the oven to 160 degrees C.

Bake the macaroons in the oven for 15 minutes. Remove from the oven and cool.

CHOCOLATE FILLING:

Place the whipping cream in a saucepan and bring to almost the boil.

Remove from the heat and stir in the chocolate until melted. Place in the fridge until it firms up.

FINISHING:

Add a teaspoon of chocolate filling on the flat side of a macaroon, take a second macaroon and put it on the filling creating a sandwich.

RESEP DALAM BAHASA INDONESIA

CHOCOLATE MACAROON

(COKLAT MACAROON)

RECIPE FROM :

KHO LIAN ENG

BAHAN YANG DIGUNAKAN:

MACAROON:

2 putih telur

65 g bubuk almond

110 g gula putih halus

2 sendok makan bubuk coklat

50 gr gula pasir halus

COKLAT UNTUK ISIAN:

160 ml whipping cream

100g dark cooking chocolate (DCC)

CARA MEMBUAT :

MACAROON:

Gula halus,almond powder dan coklat bubuk diblender 15 detik ,diayak ,taruh di baskom

Alas 2 baking sheets dengan baking paper yg sudah digambar dengan pencil bundaran-bundaran dengan diameter 3 cm atau 7 cm,balik kertasya ,tetapi lingkaran harus terlihat.

Kocok putih telur sp agak kaku lalu masukkan gula pasir halus sedikit demi sedikit sampai habis ,kocok terus sampai kaku dan berkilat..

Aduk campuran almond powder ,gula halus dan coklat bubuk ,tetapi setiap kali satu pertiga nya ,kalau sudah tercampur betul sepertiga lagi,sampai semua sudah tercampur betul.

Masukkan ke kantong segitiga kemudian Semprot membentuk lingkaran-lingkaran sekitar 3 cm atau 7 cm diameter, yg sudah digambar di baking paper.

Baking sheets yg sudah ada macaronsnya  diagkat kira-kira 10 cm dari tempat kerja dapur dam dijatuhkan ke tempat kerja dapur sebanyak 3 kali, untuk membuat supaya jangan berlubang2

Biarkan 30 menit

Pasang oven 160 derajat Celcius

Baru dipanggang satu per satu baking sheetnya  selama 15 menit.

Angkat dari oven dan dinginkan.

COKLAT UNTUK ISIAN:

Panaskan whipping creamnya datas api,jangan sp mendidih.

Kalau sudah panas ,siram ke coklat yg sudah dipotong2 kecil,aduk2 sp lumer coklatnya dan licin dan tercampur betul.

Taruh di kulkas agar sedikit mengental.

PENYELESAIAN:

Letakkan 1 sendok the isian coklat di atas permukaan macaroon yang halus, kemudian tangkupkan lagi dengan macaroon yang lain. Isi macaroon menyerupai sandwich.

CHOCOLATE CHIP BISCOTTI

This is my work at LBT.

Finally I can participate to submit my work at LBT #27 with the theme "BISCOTTI".

I have never tried BISCOTTI before and this is my first time to try it..

Finally, I could submit this LBT’s homework on time.

When I got home from work, 

I went straight to the kitchen.

While cooking, 

I also made Biscotti.

After finished baking, 

I took the pictures.

It is delicate, crunchy and perfect to pair with your drink.

RECIPE IN ENGLISH

CHOCOLATE CHIP BISCOTTI

TAKEN FROM:

http://www.crunchycreamysweet.com

INGREDIENTS:

1/2 c unsalted butter, softened

2/3 c packed light brown sugar

2 tsp. baking powder

1/2 tsp. salt

2 large eggs

1 tsp. vanilla extract

2 c all-purpose flour

3/4 c chocolate chips

HOW TO MAKE:

Line baking sheet with parchment paper or silicone baking mat. Set aside.

Preheat oven to 180 C.

In a large mixing bowl of a stand mixer, beat butter for 30 second.

Add brown sugar and cream until fluffy.

Add baking powder and salt and mix well.

Add eggs, one at a time, and vanilla. Beat well.

Lower the speed of your mixer and add as much flour as you can. Stir the rest in.

Stir in the chocolate chips.

Transfer the biscotti dough onto the floured surface.

Divide into two portions. Shape into rectangle, sprinkle with flour to reduce the stickiness

Place both onto prepared baking sheets.

Bake for 20 minutes or until cracked on top and just starting to brown.

Remove from oven and cool for 15 to 20 minutes.

Slice the biscotti as you like using sharp knife.

Place the slices onto a baking sheet laying them on their sides.

Bake 10 minutes, then flip each piece onto other side. Bake additional 8 to 10 minutes.

Cool completely on a wire rack.

RESEP DALAM BAHASA INDONESIA

CHOCOLATE CHIP BISCOTTI

TAKEN FROM:

http://www.crunchycreamysweet.com

BAHAN YANG DIGUNAKAN:

1/2 cup buter

2/3 cup gula palem

2 sendok teh baking powder

1/2 sendok teh garam

2 butir telor

1 sendok teh bubuk vanilla

2 cup tepung terigu

3/4 cup coklat chip

CARA MEMBUAT:

Alasi Loyang dengan kertas roti anti lengket. Sisihkan.

Panaskan oven 180 derajad celcius.

Didalam mangkuk berukuran besar kocok buter selama 30 detik.

Masukkan gula palem dan kocok sampai putih, mengembang dan berjejak.

Tambahkan baking powder, garam, bubuk vanilla dan telor satu persatu. Kocok sampai merata dan mengental.

Rendahkan kecepatan mikser, dan tambahkan tepung. Matikan mikser dan aduk merata dengan spatula.

Masukkan coklat chip, aduk merata dengan spatula.

Pindahkan adonan biscotti ke permukaan atau tempat yang datar yang sudah ditaburi tepung.

Bagi adonan menjadi 2 bagian, bentuk masing-masing bagian menjadi panjang, jika lengket bias ditaburi tepung.

Pindahkan keduanya kedalam Loyang yang sudah dialasi kertas roti anti lengket.

Panggang selama 20 menit sampai adonan terlihat kecoklatan dan retak-retak dibagian atasnya.

Pindahkan dari oven dan dinginkan selama 15 sampai 20 menit.

Potong-potong biscotti sesuai selera dengan menggunakan pisau yang tajam.

Taruh kembali kedalam Loyang , dan panggang selama 8 sampai 10 menit.

Kemudian balik setiap potongan biscotti.

Bakar lagi selama 8 menit.

Skanaus

Bon Appetit

бон appetit

KUE SATU

This is my work at LBT. Finally I can participate to submit my work at LBT #26 with the theme "KUE SATU". I have never tried kue satu before and this is my first time to try it. 

At the beginning, I found it difficult to shape this kue satu and almost gave up. 

After tasting the kue satu, I found it very yummy, sweet and crispy. The natural taste of mung bean was very obvious.

RECIPE IN ENGLISH

KUE SATU

TAKEN FROM:

TABLOID BINTANG

MODIFIED BY:

WIDYA SRI RUSDIANTI

INGREDIENTS:

200 gr mung bean, saute and peel the skin.

175 gr caster sugar

2 table spoon of water

1/4 teaspoon of vanilla essence

HOW TO MAKE:

Grind mung bean and blend with food processor, then sift.

Mix with caster sugar, vanilla essence, and water until fully mixed.

Shape the kue satu by using cookie cutter lined with cling wrap plastic and press the mixture using your fingers to make it solid.

Release the shaped mixture from cookie cutter by pulling the plastic liner carefully

Arrange the cakes on baking tray which has been brushed with margarine

Put the cake inside oven at 150 degree Celcius for 30 minutes

Let stand to cool down before you put it into cookie jar.

RESEP DALAM BAHASA INDONESIA

KUE SATU

TAKEN FROM:

TABLOID BINTANG

MODIFIED BY:

WIDYA SRI RUSDIANTI

BAHAN YANG DIGUNAKAN:

200 gr kacang hijau, sangrai dan kupas kulitnya.

175 gr gula halus

2 sendok makan air

1/4 sendok teh esens vanilla.

CARA MEMBUAT:

Giling kacang hijau sampai halus menggunakan food processor, lalu ayak.

Campur dengan gula halus, esens vanilla dan air sampai merata.

Bentuk kue satu menggnakan cetakan kue kering yang dilapisi dengan plastik cling wrap dan tekan tekan adonan dengan jari sampai padat.

Keluarkan adonan dari cetakan dengan menarik lapisan plastiknya keluar dengan perlahan.

Susun kue satu di atas alas panggang yang sudah diolesi margarin.

Masukkan kue ke dalam oven dengan suhu 150 derajat Celcius selama 30 menit.

Keluarkan kue dari oven dan biarkan dingin sebelum dimasukkan ke dalam toples biskuit.

GOOD LUCK

YUMMIEEEE

MILO DOGGIE COOKIES

RECIPE IN ENGLISH

MILO 'doggie' COOKIES

Taken From:

http://catatan-nina.blogspot.com.au

INGREDIENTS:

180 g margarine at room temperature

80 gr milo

1 tablespoon sugar

200 gr flour

25 gr corn-starch

25 gr full cream milk powder

100 gr Choco chips

messes or sprinkle chocolate as you wish

Koko Crunch to taste (around 75 gr)

HOW TO MAKE:

Preheat oven 140'C, Cover with baking paper without smeared

Sift the flour, corn-starch and full cream milk powder. Set aside.

Beat margarine, sugar and milo briefly, for about 3 minutes with a low speed mixer. Do not overbeat.

Add the flour mixture and mix well using a spatula until the dough can be rolled.

Shape the dough into a round (around 7-8 g), place on a baking sheet.

Give messes or chocolate sprinkle for the eyes

Choco chips for the nose.

Koko Crunch for the ear.

Bake for 25 minutes until cooked.

Remove and let cool on a cooling rack.

RESEP DALAM BAHASA INDONESIA

MILO 'doggie' COOKIES

Taken From:

http://catatan-nina.blogspot.com.au

BAHAN:

180 gr butter suhu ruang

80 gr milo

1 sdm gula pasir halus

200 gr tepung terigu

25 gr maizena

25 gr susu bubuk full cream

100 gr Choco chips

meises secukupnya

koko krunch secukupnya (kurleb 75 gr)

CARA MEMBUAT:

Panaskan oven 140'C, alasi dengan baking paper tanpa dioles.

Ayak terigu, maizena dan susu bubuk. Sisihkan.

Kocok butter, milo dan gula pasir halus sebentar saja, kurang lebih selama 3 menit dengan mixer kecepatan rendah. Jangan overbeat ya.

Masukkan campuran terigu dan aduk rata menggunakan spatula hingga menjadi adonan yang bisa dipulung.

Bentuk adonan menjadi bulat (aku timbang kurleb 7-8 gr), letakkan di atas loyang.

Beri meises untuk mata, chocochips untuk hidung dan koko krunch untuk telinga.

Panggang selama 25 menit hingga matang.

Angkat dan dinginkan di atas cooling rack baru dimasukkan ke dalam wadah kedap udara.

MACAROON CHOCOLATE FILLINGS

RECIPE IN ENGLISH

CHOCOLATE  FILLING MACAROON

TAKEN FROM:

NENIS YASMINE CAKES

MODIFIED BY:

WIDYA SRI RUSDIANTI

MATERIALS A:

150g Almond powder

150g icing sugar

55g egg whites

1 drop of orange dye

MATERIAL B:

150g granulated sugar

40g water

55g egg whites

HOW TO MAKE:

Blend ground almond and icing sugar until smooth, then filter using a fine sieve.

Beat the egg whites until 55 grams softpeak.

Meanwhile boil water and sugar over medium heat until the temperature reaches 115 degrees Celsius (use long thermometer) and slightly thickened sugar water.

Add the sugar water while still hot into the expanding egg white mixture, mix using a mixer until egg temperatures warms up (*)

In another bowl, mix ingredients A (without coloring) stir with a wisk, then add the egg white mixture (*),stir with  whisk until well blended and then put orange dye.

Put in a piping bag, cut the tip of the piping bag and squeeze on a baking sheet

Let stand for 45 minutes.

Bake at 150 degrees Celsius for 15 minutes.

TIPS:

Use a non-stick wax paper or parchment paper.

Draw circles with a coin and give 3 cm distance between the circles.

FILLING:

GANACHE:

Steam 125gram whipping cream, add 110gram  dark chocolate and 30gram butter, and stir to cool.

CHEESE FILLING:

Beat 130g cream cheese until soft, then insert the ganache, beat until blended, ready to use as macaroons filling.

Take a piece of macaroon, spread the ganache filling, cover with the other piece.

Before you consume, put macaroon into a closed container such as Tupperware, let stand for 1 night in the refrigerator, ready to eat on the next day.

RESEP DALAM BAHASA INDONESIA

MACAROON

TAKEN FROM :

NENIS YASMINE CAKES

MODIFIED BY :

WIDYA SRI RUSDIANTI

BAHAN A :

150g Almond bubuk

150g icing sugar

55g putih telur

1 tetes pewarna orange

BAHAN B:

150g gula pasir

40g air

55g putih telur

CARA MEMBUAT :

Almond bubuk dan icing sugar diblender sampai halus, lalu disaring pakai saringan halus.

Kocok 55 gram putih telur sampai softpeak (kental dan berjejak).

Sementara itu masak air dan gula pasir dengan api sedang hingga mencapai suhu 115 derajad celcius (pakai termometer panjang) dan air gula sedikit mengental.

Panas-panas masukan air gula ke dlm adonan putih telur yg mengembang, dimixer sampai suhu telur hangat. (*)

Dalam wadah lain,campur bahan A (tanpa pewarna) aduk dengan wisk, lalu masukan adonan putih telur (*) , aduk dg wisk sampai tercampur dan beri pewarna orange.

Masukan dalam piping bag, gunting ujung piping bag dan semprotkan ke atas loyang

Biarkan selama 45 menit.

Panggang dengan suhu 150 derajad celcius selama 15 menit.

TIPS:

Gunakan lah kertas minyak atau kertas roti yang antoi nempel.

Gambar bulatan-bulatan dengan uang logam dan masing-masing di beri jarak 3 cm.

FILLING:

GANACHE

125gram whipping cream ditim, masukan 110gram dark chocolate dan 30gram butter, aduk rata dinginkan. 

CHEESE FILLLING:

Kocok 130g cream cheese smp lembut, lalu masukan ganache, kocok sampai rata, siap digunakan sebagai filiing maccarons. 

Ambil sekeping macaron, semprotkan ganache filling tadi, tutup dengan keping satunya lagi.

Sebelum dikonsumsi, masukan macaron ke dlm wadah misal tupperware tertutup, diamkan 1 malam di dalam kulkas, besoknya siap disantap.

GOOD LUCK