KBB#22 : Made in Indonesia Plus

Dalam tema KBB kali ini diharuskan mencoba membuat "spun sugar"...

Seru banget... karena nantang abizzz...

Aku baru berhasil setelah 3x bikin

Yang pertama : pake resep dr KBB, gak kental2, malah jadi "air gula"

Yang kedua : pake resep dr KBB, kelamaan diatas api, encer tapi coklat banget

Yang ketiga : resep "sendiri"... 20 g gula + 2 sdm air + 2 tetes air lemon ... sukses !!!

Spun Sugar (KBB)
Medium use 1 ¼ cups sugar to 1 cup water







Hollanda Klappertart
Source : Kumpulan Resep & Tips

Bahan :

1 ltr susu segar
200 gr gula pasir
1/2 sdt garam
50 gr tepung terigu
50 gr tepung maizena
50 gr tepung custard
150 gr butter
6 btr kuning telur
4 btr kelapa muda, ambil dagingnya, potong2 sesuai selera
100 gr kenari cincang/potongan (lebih enak kalau disangrai dulu)
1 sdm kayu manis bubuk

Topping :

12 butir putih telur
8 sdm gula pasir
4 sdm tepung terigu
kismis (rendam dalam rhum atau air biasa)
kayu manis bubuk

Cara Membuat :
1. Cairkan tepung terigu, tepung maizena dan tepung custard dengan susu secukupnya, sisihkan.
2. Rebus sisa susu segar, gula pasir dan garam sampai mendidih
3. Masukkan larutan tepung kedalam susu sambil diaduk sampai mendidih
4. Masukkan butter, aduk rata
5. Masukkan kayumanis bubuk, kenari cincang, daging kelapa muda dan kuning telur
6. Masukkan ke dalam loyang sampai 1/2 tinggi (atau cetakan kecil2... jangan penuh2)
7. Panggang dengan cara au bain marie sampai setengah matang
8. Kocok putih telur sampai berbusa, masukkan gula sedikit demi sedikit, kocok lagi sampai kaku
9. Masukkan tepung terigu, aduk rata
10. Semprotkan keatas adonan setengah matang, taburi kayu manis bubuk dan kismis (kayu manis bisa dicampurkan dalam adonan putih telur juga)
11. Panggang sampai kuning kecoklatan

KBB#21 : Creme Brulee

Source: Jamie Oliver: The Naked Chef 2

Serves 6

300g fresh rhubarb (atau buah lain : mangga mengkal, apel, cherry, ... )

3 Tbs caster sugar

2 vanilla pods

300ml double cream

200ml full fat milk

8 egg yolks

80g sugar

Preheat the oven to 140C/275F/Gas 1.
Roughly slice up the rhubarb and place it in a pan with the caster sugar and 5 tablespoons of water. Simmer until tender, divide between 6 small serving dishes which your brulee will be cooked in, then set aside.

(Tidak semua buah perlu dimasak dulu. Aku pakai mangga mengkal yang diserut, ditambah buah cherry kering)

Score the vanilla pods lengthwise and run the knife up the pod to remove the vanilla seeds. Scrape these into the pan with the pods, cream and milk and slowly bring to the boil.
Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy.
When the cream and milk are just boiling, remove the vanilla pods and add little by little to the egg mixture, whisking continuously.
I like to remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb.





Stand these in an appropriately sized roasting tray filled with water half way up the containers, and bake in the pre-heated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre.

Allow to cool to room temperature then place in the fridge until ready to serve.
Sprinkle with sugar and caramelize under a very hot grill or using a kitchen blowtorch.
Lovely.