Tantangan KBB # 32 - Rockin' Rolls

Happy New Year 2013...

First Challenge in 2013. Baking Japanese Roll Cake. 

As we know, Japanese known as people who always do extra miles in anything including baking. Basically, this roll same like swiss roll but with extra touch by adding a pattern on the top of the roll. 

First person who introduce this japanese roll cake is JUNKO -  you can read her book review here .

The recipe that I use taken from the KBB#32 Rockin' Rolls invite posted on KBB Facebook Group. 

And of course with an adjustment to suit my pattern. The pattern I've choose for this challenge is ANGRY BIRD - since my son love Angry Bird :)

Recipe as below:

Ingredients:

1st Batter

- 4 Eggs yolk

- 40gr Sugar

- 40cc Cooking Oil

- 60cc Water

- 80gr Flour

Batter for a pattern

- 60gr Eggs white

- 15gr Sugar

- 10gr Corn Flour

2nd Batter      

- 160 -175gr Eggs white

- 0.5gr Salt

- 50gr Sugar

- 1tsp Lime juice - I use Lemon Juice due to no lime at home

- 15gr Corn Flour

Filling

- Fresh cream

- Sugar

- Strawberry

Directions:

  

1. Mix Eggs yolk & sugar till its thick. Keep mixing with a medium speed, pour in cooking oil until mixed well, then pour in water bit by bit. 
2.  Then add up flour while mixing it at the same time. Once it's mixed well & thick, put aside 
3. Now we are going to make a batter for a pattern. Mix eggs white & Sugar until puffy. Add up corn flour mixing together with a medium speed until become soft peak.
4. We need to know how many colours we are going to use to create the pattern, for my Angry Bird pattern, I need 4 Colours - Red, Black, yellow & pink. I take about 5spoons of 1st batter then mix with batter for a pattern, then divided batter into 4 small bowls.
5. Put the pattern in a baking tin. - I drew pattern on the baking paper that I'm going to use to line the baking tin.  Then, with a toothpick, i started put the colours into my pattern. First black colours applied to frame the red-bird face, then I put it in the oven for 2mins until its become hard - another alternative to shorten the waiting time for the colours to be set. Next step red colours applied, again I put it in the oven for 2mins. Yellow applied same process but only stay in the oven for less than a minute due to only small spot coloured  & last is pink colour. 
6. Once all the colours set, put aside
   
7.  Now we are working on 2nd Batter. Mix Eggs white & sugar until its thick then add a lemon juice mix in a medium speed, add up corn flour until soft peak formed.
8. Once its ready, pour in a remaining 1st batter into 2nd batter, mixed well with spatula. 
9. Pour the batter into the baking tin that already have a coloured pattern on. Tap the baking tin to make sure that the batter evenly distributed.
10. Put it in the oven for 20-25 mins in 165degree celcius heat or until it's baked nicely.
11. Once cake turning brown, get the cake out from the tin, carefully peel the baking paper - this is the tricky bit, I think I need more practice to peel it. My first attempt, the surface is not really smooth because some of the cake stick onto the baking paper :(  Let it cool.
12. Making filling, Mixed fresh cream & sugar until soft peak. Cut strawberry into small piece. Put aside
    
13.  It's time to put the filling into the cake.Lay a baking paper bigger then the cake size, then put the cake on top it, make sure the brown bit facing up. Then spread the cream evenly. Put the strawberry in the middle. Roll the cake nicely. Wrap in cling wrap. Put it in the freezer for 15mins to make it more firm. It's ready to served - don't forget to cut it into small bite piece :)

My son insist to help me - lucky me, having my own little helper :)

And now I presented Japanese Roll Cake - Red Angry Bird

 Enjoy !!....

Tantangan KBB # 30 Rosemary-Cheese Spritz Cookies

After along awaiting, finally email notification arrived. This time challenge is to bake  cookies using a cookie press. I don't have cookie press at all. Tried to get a bargain through trademe but no luck. Luckily, One day I was at Westfield Riccarton Mall and went pass STEVENS and guess what?? I've got the bargain. It's 50% off from the original price --- woot woot ...

Back to Challenge # 30 - Rosemary-Cheese Spritz Cookies, after I read the recipe I knew it's going to be a challenging time in the kitchen, since I never use the cookie press. But hey... there's always first time for everything rite

Here's The recipe :

Rosemary-Cheese
Spritz Cookies From Food Network Kitchens

(for this challenge I only use half of the recipe)

Ingredients

1 cup (2 sticks) unsalted butter

1 teaspoon finely grated lemon zest

1 large egg yolk

6 tablespoons heavy cream

1 3/4 cups all-purpose flour

3/4 cup finely grated Pecorino cheese === I used Edam cheese

1/2 cup finely grated Parmesan cheese

1 tablespoon sugar

2 teaspoons minced fresh rosemary leaves

1 teaspoons fine salt

Pinch freshly ground nutmeg

Special Equipment: Cookie Press

Directions

Bring all ingredients to room temperature.

Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.

Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.

Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes.

Preheat oven to 325 degrees F.

Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.

Cook's Notes: These freeze beautifully. Press the cookies out into desired
shapes on cookie sheets and freeze. Transfer frozen cookies to a plastic bag, seal, and keep frozen for up to 1 month. When ready to bake, lay out frozen cookies on cookie trays and bake from frozen for 25 minutes.

Some disk shapes work better than others. Since this is savory cookie, we liked the cutters that result in a cracker shape cookie.

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The ingredients


















First thing to do is mix all the ingredients based on the recipe. It's not too difficult to do.

Beat butter & lemon zest. Then add egg yolk and cream.

Whisk the flour, edam cheese, permesan, sugar, rosemary, salt and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.























The challenging time begin, I fill the cookie press with the dough. I choose snowflakes disc for this cookie

Feel confidence at first, but then dough not sticky enough to stay on baking tray. It doesn't shape the snowflakes at all

I tried to add more flour into the dough but it doesn't work. Maybe because it was my first time using the cookie press so I wasn't familiar with it.

And the show must go on, I keep continue trying to make a cookie but only 2 survived. Thinking to re-bake again at some stage but then, time flies and now nearly reach the deadline.

Here's the cookies for now, but will try again another time and keep you posted

Cheesy Choux Pastry

Cheesy Choux Pastry

Original recipe source from here

The recipe is in Bahasa Indonesia, here's the recipe in english:

The ingredients :

100 gr butter
225 cc water
1/4 sdt salt
3 Eggs
125 gr all purpose flour
1 sdt baking powder
25 gr Permesan Cheese
25 gr Cheddar cheese,grated

Directions :

- Heat oven on 180 degree celcius. Prepare the baking tray
- Put butter & water in a saucepan until boiling & butter is melted. Pour flour, stir until mixed, put aside
- Pour permesan cheese & baking powder into flour-butter-water mixture, stir let it cool.
- Add egg one at a time. Stir until mixed
- Put the mixture into piping bag use star tip & make small round shape. sprinkle cheddar cheese over
- Bake the pastry until turn golden brown

Sus Kering Keju

Nemu resep Sus Kering Keju di sini

Dan hari ini nyoba bikin dan hasilnya agak sedikit bantat. entah kenapa ya? ada yang bisa bantu cari tahu kenapa agak bantat?

Tapi soal rasa sih kejunya udah berasa banget.

Bumbu Pengganti

Dapat info ini dari teh Lina..

Hatur nuhun teh

Kehabisan bumbu spekkoek/lapis legit/speculaas? jangan khawatir ... bikin aja sendiri, berikut ini resepnya :

4 tsp cinnamon/kayu manis
1 tsp cloves/cengkeh
1 tsp nutmeg/pala
1/4 tsp white pepper/merica putih
1/2 tsp ginger/jahe
1/4 tsp cardamom/kapulaga
1/4 tsp mace/bunga pala

Kalo mau lebih otentik lagi tambahkan ini :
1 tsp coriander/ketumbar
1 tsp star anise/bunga lawang/bunga pekak

Jadi siap2 deh baking yang pake spekkoek

Tantangan KBB # 29 Eccless Cake

My 3rd challenges for this year. Eccless cake.
What is Eccless cake?. According to wikipedia :

Eccles cakes are named after the English town of Eccles. It is not known who invented the recipe, but James Birch is credited with being the first person to sell Eccles cakes on a commercial basis, which he sold from his shop at the corner of Vicarage Road and St Mary’s Road (now known as Church Street) in the town centre, in 1793.^[1]

Nicknames for the Eccles cake include Squashed Fly Cake, Fly Cake, Fly Pie or even a Fly's Graveyard, owing to the appearance of the currants that it contains. Eccles cakes do not currently have Protected Geographical Status, so may be manufactured anywhere and still labelled as "Eccles" cakes.^[2]

I never try eccless cake before and judging from the recipe, it's going to be a long process to bake yet fun. Let's hoping that the pastry will light & eccless cake taste delicious

Eccless Cake

The recipe as below  (Source From Here )

Eccles Cakes
Makes about 50 smallish cakes

Filling
6 tablespoons unsalted butter
1 cinnamon stick
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Peel from 2 lemons
Peel from 2 oranges
2 cups dried currants
1/2 cup golden raisins
2 tablespoons brandy
1/4 cup fresh-squeezed lemon juice

Melt the butter in a small saucepan over medium heat. Add the spices and peel and fry until they are fragrant in the butter. Add the fruit, brandy, and juice. Simmer for ten or fifteen minutes, stirring occasionally. Let cool, then put in the fridge overnight to let the flavors really meld.

Puff Pastry
1 pound (4 sticks) unsalted butter
4 cups AP flour
1 teaspoon salt
Between 1 and 1/2 cups ice water

Take three of the sticks of butter and slice them in half lengthwise and then again widthwise. Arrange them into a rectangle on a large piece of wax paper. Put another piece of wax paper on top and roll them the butter out into a 9x12-inch rectangle between the sheets of waxed paper. Chill for at least four hours.

Put the four cups of flour into a food processor. Cut up the remaining stick of butter and add it, bit by bit, to the flour and pulse into dusty crumbs. Dump the butter-flour crumbs into a big bowl and add ice water gradually, stirring, just until the dough comes together. Knead for a couple minutes until smooth. Wrap and refrigerate four hours or overnight.

Roll the dough out into a 1/4-inch-thick rectangle and place the butter rectangle on top. Fold the corners of the dough over the butter and roll out to its previous size. Fold the sides of the dough up to the middle, like folding a piece of paper into thirds, then fold it again in half — like closing a book. You're working the butter into the dough in finer and finer layers; the butter if it stays cold will puff the pastry up in delicious and spectacular ways when you're finished. Wrap this parcel well and put back in the fridge for at least an hour or two.

Take the dough out and roll the parcel out into the rectangle again, then repeat the folding process. This is working the butter into the pastry in finer and finer layers. Continue this process - rolling out, then folding. These are called turns. Do at least four turns - six or more is even better. It's very simple: the longer you let the dough rest and chill between turns, and the more turns you do, the lighter and flakier your pastry will be. I did five turns over the course of about 8 hours, and mine was fine - but if I was doing some other kind of pastry I would definitely let it sit overnight at least once.

Assembly
1 egg, beaten
Coarse sugar

Heat the oven to 375°F. Line a baking sheet with parchment paper. Take a third of the the puff pastry dough from the fridge. It should be very cold and firm, but not hard. Roll it out to a thickness of about 1/8-inch.

Cut small circles - I used a biscuit cutter that gave me four-inch circles. You could do larger, but I wanted a lot of individual pastries. Put a small dollop of filling (about 1 teaspoon) in the center of each dough circle.

Fold in half, like a potsticker dumpling, and seal the edges with your fingers. Now bring the two pointy edges up and fold them in the center, on the curved seam. Flatten out the little pouch with your fingers, and roll it into a small circle - just thin enough that the filling shows through the dough a little. Try not to let it leak out, though. Make two or three shallow slashes in the top of the finished round cake.

Brush with beaten egg, and sprinkle with sugar. (Note: I think that my pastry dough was pretty warm by this point, from all the handling and rolling. I didn't try this at the time, but in the future I think I would put the finished, unbaked pans of cakes in the fridge or freezer to let them chill again - maybe for an hour. This would make a higher, lighter pastry.)

Bake for about 20 minutes, or until golden brown and puffy. Try not to eat one immediately - the hot raisin filling will scorch your mouth - believe me, I know. These are amazingly good even a few days later.

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I only use half of the recipe for this challenge

Here's step by step in baking Eccless Cake

 

First, I have to make butter block. It's not difficult to do. Basically, what you need to do is to roll out the butter and chill it in the fridge for 4 hours (since I only use half of the recipe i only chill it for 2 hours)

Next, preparing the flour for the dough. Put the flour into food processor &
add butter bit by bit to the flour and pulse into dusty crumb. Once its ready, dump the flour-butter crumbs into a bowl add water gradually until it comes together. Knead the dough for few minutes until smooth. Wrap & refrigerate  for 2 hours.
(my son insisted to hold the dough for me)






After 2 hours, get the butter block & dough out from the fridge. Roll out the dough and place butter block on the top. Fold the corners of the dough over the butter, roll out to its previous size. Fold the sides of the dough to the middle then fold it again in half. You have to make sure that the butter & dough are mixed together. Wrap it and refrigerate for 2 hours.

                                                                                                                            While waiting puff pastry ready, it's a perfect time to make the filling. Melt the butter & spice in saucepan until its fragrant. Pour the currants and juice,stirring occasionally . Let cool and then leave it in the fridge for 2 hours.



Assembly time - Finally it's time to assembly the dough & filling to make Eccless Cake. Get the dough & filling out from the fridge. Roll out the dough & cut it to round shape. Place the filling in the middle. brush the edge with water to sealed it. Fold in half then bring the two pointy edges up and fold them in the center, on the curved seam. Flatten out the little pouch with your finger and roll it to round shape. Make three slashes on the top of the finished round cake. Brushed the cake with beaten eggs & sprinkle with sugar. Bake for 20 minutes or until its golden brown.

And after hours spent in the kitchen, I proudly present Eccless Cake


"Puff pastry and currants taste beautiful. This challenge boost my confidence. The puff pastry so light I couldn't believe I made it from scratch