Coconut Cup Cake

Coconut Cup Cake

Ingredients

• 4 egg yolks
• 30 g sugar
• 1 tsp emulsifer (SP / TBM)
• 4 egg whites
• 1 / 4 teaspoon salt
• 1 / 2 teaspoon cream of tartar
• 50 g sugar
• 50 g low protein flour
• 50 g white glutinous rice flour
• 15 g instant dry coconut
• 50 g margarine, melted
• 25 g instant coconut milk
• 1 / 4 tsp vanilla essence
• 5 g instant dry coconut for sprinkling

Method:

1. Whisk the egg yolks, sugar and half emulsifer expands. Set aside.

2. Beat the egg whites, salt and cream of tartar until fluffy half. Add the confectioners' sugar until fluffy in small increments.

3. Mix the mixture of egg yolks with whipped egg until fluffy. Add the flour and white rice flour with sifted and stirred slowly. Add the desiccated coconut instant. stir well.

4. Enter the melted margarine, coconut milk and vanilla essens a little, stirring gently.

5. Pour in paper muffin Cup. Sprinkle with desiccated coconut.

6. Oven for 20 minutes until cooked to a temperature of 180 degrees celsius.

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Cup Cake Kelapa

Bahan-bahan

• 4 kuning telor
• 30 gr gula pasir halus
• 1 sdt emulsifer (SP/TBM)
• 4 putih telor
• 1/4 sdt garam
• 1/2 sdt cream of tartar
• 50 gr gula pasir halus
• 50 gr tepung terigu protein rendah
• 50 gr tepung ketan putih
• 15 gr kelapa kering instan
• 50 gr margarin, lelehkan
• 25 gr santan kental instan
• 1/4 sdt esens vanilla
• 5 gr kelapa kering instan untuk taburan

Cara membuat:

1. Kocok kuning telor, gula pasir halus dan emulsifer sampai setengah mengembang. Sisihkan.

2. Kocok putih telor, garam, dan krim of tartar sampai setengah mengembang. Tambahkan gula pasir halus sedikit-sedikit sampai mengembang.

3. Masukkan kocokkan kuning telor sambil dikocok sampai mengembang. Tambahkan tepung terigu dan tepung ketan putih sambil diayak dan diaduk perlahan. Tambahkan kelapa kering instan. Aduk rata.

4. Masukkan margarin leleh, santan dan essens vanilla sedikit-sedikit sambil diaduk perlahan.

5. Tuang di cetakkan muffin yang dialas Cup kertas. Taburi dengan kelapa kering.

6. Oven selama 20 menit sampai matang dengan suhu 180 derajat celsius.

Economical Tiramisu

Cake Ingredients:

3 eggs eggs

60 grams sugar

1 tsp emulsifer (SP / TBM)

75 g of wheat flour proteins were

30 g margarine, melted

Vla Cream Ingredients:

250 ml of liquid milk

20 grams sugar

50 ounces grated cheddar cheese

20 gr cornstarch dissolved in 2 tablespoons water (for thickening)

50 ounces cream powder

100 ml ice water

1 teaspoon cocoa powder for topping

Coffee Solution Ingredients:
1 / 2 tablespoons instant coffee
100 ml boiling water
1 tablespoon granulated sugar

Ingredients Topping (whipped):
75 grams cream powder
150 g of ice water

Method:

1. Cake: Beat eggs, sugar and emulsifer until fluffy. Add the sifted flour and mix evenly while.

2. Enter margarine melted gradually while stirring gently. Pour into baking bread 20x20x4 cm that has been smeared with margarine and layered baking paper.

3. Oven 20 minutes until cooked with temperature of 190 degrees centigrade.

4. Cut the cake into 2 parts, then cut a round cake with a diameter of 8cm. Set aside.

5. Vla cream: whipped cream powder with ice water until fluffy. Chill in refrigerator.

6. Boil milk and sugar, stirring until boiling. Add grated cheddar cheese. Stir well. Thicken with cornstarch solution. Cook, stirring frequently, until bubbling. Turn off the heat.

7. Pour a little cream as he shuffled slowly shaking.

8. Take a piece of cake. Place in a ring-coated mica. Flush with a solution of coffee.

9. VLA: Pour the cream over the cake. Cover with cake only. Flush with a solution of coffee.

10. Spray top with cream. Freeze. Serve with a sprinkling of cocoa powder.

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Tiramisu Ekonomis


Bahan Cake :
3 butir telor
60 gr gula pasir
1 sdt emulsifer (SP/TBM)
75 gr tepung terigu protein sedang
30 gr margarin, lelehkan


Bahan Vla Krim :
250 ml susu cair
20 gr gula pasir
50 gr keju cheddar parut
20 gr tepung maizena larutkan dengan 2 sdm air ( untuk pengental)
50 gr krim bubuk
100 ml air es
1 sdt coklat bubuk ntuk taburan


Bahan Larutan Kopi :
1/2 sdm kopi instan
100 ml air mendidih
1 sdm gula pasir
Bahan Topping (dikocok) :
75 gr krim bubuk
150 gr air es


Cara membuat:
1. Cake : kocok telor, gula pasir dan emulsifer sampai mengembang. Tambahkan tepung terigu sambil diayak dan diaduk rata.
2. Masukkan margarin leleh sedikit demi sedikit sambil diaduk perlahan. Tuang diloyang 20x20x4 cm uang sudah dioles margarin dan dialas kertas roti.
3. Oven 20 menit sampai matang dengan suhu 190 derajat celcius.
4. Belah cake jadi 2 bagian, lalu potong bulat cake dengan diameter 8cm. Sisihkan.
5. Vla krim : kocok krim bubuk dengan air es sampai mengembang. Dinginkan dalam lemari es.
6. Rebus susu cair dan gula pasir sambil diaduk sampai mendidih. Tambahkan keju cheddar parut. Aduk rata. Kentalkan dengan larutan tepung maizena. Masak sambil diaduk sampai meletup-letup. Matikan api.
7. Tuang sedikit-sedikit kekocokan krim sambil dikocok perlahan.
8. Ambil selembar cake. Letakkan dalam ring yang dilapis mika. Siram dengan larutan kopi.
9. Tuang vla krim diatas cake. Tutup dengan cake satunya. Siram dengan larutan kopi.
10. Semprot atasnya dengan krim. Bekukan. Sajikan dengan taburan coklat bubuk.

Choco Peanut Butter Torte

Choco Peanut Butter Torte

Ingredients:
75 g  butter
25 ml of water
50 gr dark cooking chocolate (chopped)
15 g cocoa powder
3 eggs
125 grams sugar
1 tsp emulsier (SP / TBM)
60 g of wheat flour (medium proteins)
30 g of peanut (crushed smoothly)

Toping :
50 g butter
30 ounces sweetened condensed milk
1 tablespoon cocoa powder (dissolved in 1 tablespoon boiling water)
50 gr dark cooking chocolate, melted
50 ounces peeled peanuts, dioven / toasted, roughly chopped for sprinkling

Method:

1. For the cake: preheat the butter and water. Insert pieces of dark chocolate cook until dissolved. Add the cocoa powder. Stir until thick, set aside.

2. Beat eggs, sugar and emulsifer until fluffy. Enter the chocolate mixture. Gently rock.

3. Add the flour and peanuts. Beat slowly while sifted. After well mix, pure in the mold, cast in brass spherical average diameter of 20 cm height 4 cm who had been smeared with margarine.

4. Oven 35 minutes until cooked to a temperature of 180 degrees centigrade.

5. Topping: Beat butter and sweetened condensed milk until smooth. Enter the solution of dense chocolate and cooking chocolate. Beat well.

6. Oles cake with topping. Sow sides with chopped peanuts.

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Choco Peanut Butter Torte

Bahan cake:
75 gr margarine / butter
25 ml air
50 gr coklat masak pekat (potong-potong)
15 gr coklat bubuk
3 butir telor
125 gr gula pasir
1 sdt emulsier (SP/TBM)
60 gr tepung terigu protein sedang
30 gr kacang tanah bubuk

Bahan Toping:
50 gr margarine/butter
30 gr susu kental manis
1 sdm coklat bubuk (larutkan dengan 1 sdm air mendidih)
50 gr coklat masak pekat, lelehkan
50 gr kacang tanah kupas, dioven/sangrai, cincang kasar untuk taburan

Cara membuat:
1. Untuk Cake: panaskan margarine dan air. Masukkan potongan coklat masak pekat sampai larut. Tambahkan coklat bubuk. Aduk sampai kental, sisihkan.

2. Kocok telor, gula pasir dan emulsifer sampai mengembang. Masukkan campuran coklat. Kocok perlahan.
3. Tambahkan tepung terigu dan kacang tanah. Kocok perlahan sambil diayak. Setelah terampur rata tuang dalam loyang bulat diameter 20 cm tinggi 4 cm yang telah dioles margarine dan dialas keras roti.

4. Oven 35 menit sampai matang dengan suhu 180 derajat celcius.

5. Topping: kocok margarine dan susu kental manis sampai lembut. Masukkan larutan coklat dan coklat masak pekat. Kocok rata.

6. Oles cake dengan topping. Tabur sisinya dengan kacang tanah cincang.

Devil Cake

 Devil Cake

Ingredients:

200 g margarine
150 g caster sugar
75 g dark cooking chocolate (melted)
4 egg (white)
175 gr flour (medium proteins )
1 teaspoon baking powder
25 g cocoa powder and 60 ml of warm milk, dissolve

 

Spreads:
50 ml of liquid milk
150 gr dark cooking chocolate, melted

Method:
1. Cake: Beat margarine and sugar until smooth. Enter the dark cooking chocolate melted. Beat well.

2. Add the eggs one by one part flour alternately with sifted and shaken with a flat.

3. Add the remaining flour and baking powder alternately with sifted and shaken with a solution of powdered chocolate.

4. Pour in baking pan diameter 22 cm height 4 cm it had been smeared with margarine and layered baking paper.

5. Oven for 45 minutes until cooked, with a temperature of 180 degrees centigrade.

6. Spread: Heat milk, put pieces of ripe dark chocolate. Stir until dissolved, let thick.

7. Rub the entire surface of the cake is not bearturan. Let cool.

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Devil Cake

Bahan Cake:
200 gr margarine
150 gr gula pasir halus
75 gr coklat masak pekat (lelehkan)
4 butir telor
175 gr tepung terigu protein sedang
1 sdt baking powder
25 gr coklat bubuk dan 60 ml susu cair hangat, larutkan

Bahan olesan:
50 ml susu cair
150 gr coklat masak pekat, lelehkan

Cara Membuat:
1. Cake : Kocok margarin dan gula sampai lembut. Masukkan coklat masak pekat leleh. Kocok rata.

2. Tambahkan telor satu persatu bergantian dengan sebagian tepung terigu sambil diayak dan dikocok rata.

3. Masukkan sisa tepung terigu dan baking powder sambil diayak dan dikocok bergantian dengan larutan coklat bubuk.

4. Tuang di loyang diameter 22 cm tinggi 4 cm yang telah dioles margarin dan dialas kertas roti.

5. Oven selama 45 menit sampai matang, dengan suhu 180 derajat celcius.

6. Olesan : Panaskan susu cair, masukkan potongan coklat masak pekat. Aduk sampai larut, biarkan kental.

7. Oles di seluruh permukaan cake secara tidak bearturan. Biarkan dingin.

Coconut Cup Cake

Coconut Cup Cake

Ingredients

• 4 egg yolks
• 30 g sugar
• 1 tsp emulsifer (SP / TBM)
• 4 egg whites
• 1 / 4 teaspoon salt
• 1 / 2 teaspoon cream of tartar
• 50 g sugar
• 50 g low protein flour
• 50 g white glutinous rice flour
• 15 g instant dry coconut
• 50 g margarine, melted
• 25 g instant coconut milk
• 1 / 4 tsp vanilla essence
• 5 g instant dry coconut for sprinkling

 
Method:
 
1. Whisk the egg yolks, sugar and half emulsifer expands. Set aside.
 
2. Beat the egg whites, salt and cream of tartar until fluffy half. Add the confectioners' sugar until fluffy in small increments.
 
3. Mix egg yolk with whipped egg until fluffy. Add the flour and white rice flour with sifted and stirred slowly. Add the desiccated coconut instant. Stir.
 
4. Mix the melted margarine, coconut milk and vanilla essens a little, stirring gently.
 
5.  Pour in paper muffin Cup. Sprinkle with desiccated coconut.
 
6. Oven for 20 minutes until cooked to a temperature of 180 degrees celcius.

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 Bolu Cup Kelapa

Bahan-bahan

4 kuning telor
30 gr gula pasir halus
1 sdt emulsifer (SP/TBM)
4 putih telor
1/4 sdt garam
1/2 sdt cream of tartar
50 gr gula pasir halus
50 gr tepung terigu protein rendah
50 gr tepung ketan putih
15 gr kelapa kering instan
50 gr margarin, lelehkan
25 gr santan kental instan
1/4 sdt esens vanilla
5 gr kelapa kering instan untuk taburan

Cara membuat:

1. Kocok kuning telor, gula pasir halus dan emulsifer sampai setengah mengembang. Sisihkan.

2. Kocok putih telor, garam, dan krim of tartar sampai setengah mengembang. Tambahkan gula pasir halus sedikit-sedikit sampai mengembang.

3. Masukkan kocokkan kunig telor sambil dikocok sampai mengembang. Tambahkan tepung terigu dan tepung ketan putih sambil diayak dan diaduk perlahan. Tambahkan kelapa kering instan. Aduk rata.

4. Masukkan margarin leleh, santan dan essens vanilla sedikit-sedikit sambil diaduk perlahan.

5. Tuang di cetakkan muffin yang dialas Cup kertas. Taburi dengan kelapa kering.

6. Oven selama 20 menit sampai matang dengan suhu 180 derajat celsius.

 

Opera Cake

   Opera Cake

Cake ingredients :
 250 gr white [of] egg
 1 / 4 tsp salt
 1 / 2 tsp emulsifer (tbm / sp)
 150 gr of sand sugar
 50 gr peanut pare, sautee, blend till smooth
 100 gr of whole-wheat [is]
 50 gr margarine, melting

Fill ingredients I:
 75 gr white butter
 20 gr margarine
 50 gr sweet heavy cream turn white
 100 gr dark cooking milk chocolate, melting
 1 / 2 tsp mocca pasta

 Fill ingredients II :
 75 gr white butter
 20 gr margarine
 50 gr sweet heavy cream turn white
 100 gr dark cooking chocolate, melting
 1 tbsp chocolate powder dissolve by 1 tbsp hot water

For Coffee (stir) :
 1 tbsp instant coffee
 1 1 / 2 tbsp of sand sugar
 150 ml boil water

Layer ingredients :
 50 ml fresh milk
 150 gr dark cooking chocolate condensed, melting
 1 tbsp margarine

Method:
1. Cake : shake to turn white the egg, salt, and emulsifer until semi flower. Add sand sugar a few/little at the same time [in] shaking until flower
2. Enhancing whole-wheat and peanut [is] at the same time swirled to [by] flatten. Add margarine melt a few/little [is]  at the same time swirled slow
3. Decant in brass 22x22x4 cm which nub with cream the margarine and pallet of bread paper
4. Oven 30 minute until cook and the colour change brown, with the temperature 180 degree celcius .
5. Cleaving cake become 4 shares
6. Substance fill the I
   shake the white butter and bland margarine until light and. Add milk. Shake to flatten. Enhancing ripe    chocolate [of]    milk and mocca pasta. Shake to flatten the
7. Substance fill the II
   Make in the same way with the ingredients I
8. Take the sheet cake, nub with cream with the condensation coffee. Nub with cream with the substance fill the I
9. Cover with the sheet cake. Nub with cream with the condensation coffee. Nub with cream with the content II. Repeat until       used up. Cover with the cake, made cool.
10.For layer : Heating fresh milk. Add condensed ripe chocolate melt. Swirl to flatten. Enhancing margarine, swirl to flatten dissolve until and jell. Nub with cream above cake, last keep in refrigerator a few moments.

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Cake Opera

Bahan Cake :
250 gr putih telor
1/4 sdt garam
1/2 sdt emulsifer (TBM/SP)
150 gr gula pasir
50 gr kacang tanah kupas, sangrai, diblender halus
100 gr tepung terigu protein sedang
50 gr margarin, lelehkan

Bahan isi :
75 gr mentega putih
20 gr margarin
50 gr susu kental manis putih
100 gr coklat masak susu, lelehkan
1/2 sdt moka pasta

Bahan isi II :
75 gr mentega putih
20 gr margarin
50 gr susu kental manis putih
100 gr coklat masak pekat, lelehkan
1 sdm coklat bubuk larutkan dengan 1 sdm air panas

Bahan Larutan kopi (aduk rata) :
1 sdm kopi instan
1 1/2 sdm gula pasir
150 ml air mendidih

Bahan Olesan :
50 ml susu cair
150 gr coklat masak pekat, lelehkan
1 sdm margarin

Cara Membuat :
1. Cake : kocok putih telor, garam, dan emulsifer sampai setengah mengembang. Masukkan gula pasir sedikit-sedikit sambil di kocok sampai mengembang.
2. Tambahkan tepung terigu dan kacang tanah sambil diaduk rata. Masukkan margarin leleh sedikit-sedikit sambil diaduk perlahan.
3. Tuang dalam loyang 22x22x4 cm yang dioles margarin dan dialas kertas roti.
4. Oven 30 menit sampai matang, dengan suhu 180 derajat celsius
5. Belah cake jadi 4 bagian.
6. Bahan isi I:
kocok mentega putih dan margarin sampai lembut dan ringan. Masukkan susu kental manis. Kocok rata. Tambahkan coklat masak susu dan mocca pasta. Kocok rata.
7. Bahan isi II :
Buat dengan cara yang sama dengan bahan I.
8. Ambil selembar cake, oles dengan larutan kopi. Oles dengan bahan isi I.
9. Tutup dengan selembar cake. Oles dengan larutan kopi. Oles dengan isi II. Ulangi sampai habis. Tutup dengan cake, dinginkan.
10. Olesan : Panaskan susu cair. Masukkan coklat masak pekat leleh. Aduk rata. Tambahkan margarin, aduk rata sampai larut dan kental. Oles di atas cake, lalu simpan dalam lemari es beberapa saat.