Aneka resep kue

BASIC PASTRY

ð PASTRY CREAM

- 1,5 liter milk

- 225 gr sugar

- 12 pcs egg yolks

- 75 gr maizena

- 75 gr flour

Methode;

Heat milk + sugar until just boil whisk egg yolks + sugar until creamy and add flour +maizena , beat again for a minute pour half of the milk to the egg mixture and whisked on low fire, add rest of the milk whisk constantly until fluffy , remove from heat and place in container cover with plastic film to prevent from skinning.

ð ALMOND CREAM

- 270 gr butter

- 115 gr icing sugar

- 150 almond powder

- 3 pcs eggs

- 470 gr pastry cream

- 30 gr flour

- 40 ml rum

Methode;

Beat butter , sugar and almond add egg one by one fold in pastry cream and rum.

ð BANANA CREAM

- 300 gr pastry cream

- 150 gr banana puree

- 10 ml lemon juice

Methode;

Mix all ingredients use for cake , pie filling

ð LIME CREAM

- 300 ml water

- 300 gr sugar

- 2 pcs lemon zest

- 100 ml lemon juice

- 100 gr butter

- 45 gr maizena

- 3 pcs eggs

Methode;

Heat water , sugar , butter ,and lemon zest . combine maizena ,lemon juice and eggs when the water start to boil , add lemon juice mixture and whisk slowly until smooth creamy.

ð BUTTER CREAM

- 500 gr egg white

- 500 gr sugar

- 1250 gr soft butter

Methode;

Beat egg white until soft peak and add sugar little by little, add butter and beat again until creamy soft.

ð TULIP DOUGH

- 250 gr butter

- 500 gr icing sugar

- 300 gr flour

- 250 egg white

Methode;

Whisk the butter and icing sugar until creamy add flour with medium speed add egg white little by little. Keep the dough in the chiller for 1 hour

ð ROULADE

- 225 gr egg yolks

- 190 gr sugar

- 250 gr egg white

- 60 gr sugar

- 195 gr flour

- 100 gr melted butter

Methode;

Whisked the egg yolks and sugar until creamy , take out , whisk egg white and sugar until stiff then mix slowly with the egg yolk mixture add flour and still continue combined add melted butter at last minute. Prepare buttered baking tray with greased paper pour on the dough and baked in the oven for 10 minute at 200 C

ð WHITE SPONGE

- Telor 30 pcs

- Gula 1200 gr

- Quix stabilizer 100 gr

- Tepung terigu 1000 gr

- Air 500 ml

- Baking powder 1 tsp

Methode ; kocok semua bahan secara bersamaan higga mengembang, lalu siapkan Loyang yang sudah di olesi butter, lalu di oven kurang lebih 30 menit

ð CHOCOLATE SPONGE

- Telor 30 pcs

- Tepung terigu 800 gr

- Gula 1200 gr

- Cocoa powder 90 gr

- Baking powder 10 gr

- Quix stabilizer 100 gr

- Air 500 ml

Methode ; kocok semua bahan,setelah mengembang tuang adonan ke tray yang sudah diolesi butter.

ð LADY FINGER

- 21 pcs egg white

- 270 gr sugar

- 21 pcs egg yolks

- 240 gr sugar

- 540 gr flour

- 75 gr maizena

Methode;

Beat egg white + sugar until stiff and take out from the mixer. Beat egg yolks + sugar until foamy, combine both of egg mixture. Add flour and maizena. Dusted baking sheet with icing sugar piped out the dough onto baking sheet. Baked in low heat oven.

ð SUGAR DOUGH 1 x r= 2200 ml

- 700 gr butter

- 1330 gr flour

- 120 gr icing sugar

- 6 pcs eggs

Methode;

Kocok butter sampai mengembang, setelah itu masukan flour, icing sugar dan eggs. Setelah menjadi adonan, di giling tipis dan diletakkan di tray yang sudah diolesi butter.

SAUCE

ð ORANGE SAUCE 1 x r = 600 ml

- 500 ml orange juice

- 50 ml lemon juice

- 60 gr sugar

- 1 pcs greated lemon rind

- 30 gr maizena

- 20 ml wine

ð LEMON SAUCE = 1 x r 800 ml

- 250 gr lemon marmalade

- 60 gr sugar

- 500 gr water

- 2 pcs greated lemon zest

ð BERRY SAUCE 1 x r = 1000 ml

- 500 ml water

- 125 gr sugar

- 2 pcs lemon zest

- 350 gr mix berry

- 10 gr maizena

ð CHOCOLATE SAUCE 1 x r = 850 ml

- 500 gr dark chocolate

- 250 gr water

- 60 gr sugar

- 30 ml wine

ð STICKY SAUCE 1 x r = 800 ml

- 100 gr butter

- 180 gr brown sugar

- 500 gr cream

- 20 ml wine

ð BUTTER SCOTH SAUCE 1 x r = 700 ml

- 150 gr butter

- 135 gr brown sugar

- 375 ml cream

- 50 ml brandy

Methode;

Boil butter and brown sugar. Kemudian masukan cream dan brandy.

BREAD

ð WHITE TOAST ; 1 x R (1 loaf)= 30 pcs 4 x 400 gr

Bake 200 C, 30 minute

- 1000 gr flour

- 15 gr yeast

- 10 gr improver

- 20 gr salt

- 1 pcs egg

- 10 gr milk powder

- 60 gr sugar

- 50 gr butter

- 575 ml cold water

ð BROWN BREAD 1 x R= (1 loaf) = 30 pcs 4 x 400 gr

Bake 200 C, 30 minute

- 900 gr flour

- 100 gr whole weath flour

- 5 gr improver

- 40 gr butter

- 20 gr sugar

- 20 gr salt

- 15 gr yeast

- 650 ml cold water

ð PIZZA DOUGH 1 x R =( 1 ml)= 8 pcs

- 1000 gr flour

- 15 gr salt

- 25 gr olive oil

- 20 gr yeast

- 575 ml cold water

ð MUFFIN 1 x R = 24 pcs (80 gr)

- 400 gr sugar

- 3 pcs eggs

- 550 ml milk

- 550 ml salad oil

- 600 gr flour

- 25 gr baking powder

Methode;

Kocok eggs dan sugar dengan menggunakan balon whisk (tangan), kemudian masukan salad oil dan milk, terakhir tambahkan flour dan baking powder. Siapkan Muffin cup. Bake 180 C = 30 minute

ð DONAT 1 x R = 40 pcs (40 gr)

- 1000 gr flour

- 20 gr yeast

- 50 gr sugar

- 20 gr salt

- 10 gr improver

- 2 pcs eggs

- 100 gr butter

- 400 ml milk

Methode;

Campurkan semua bahan, permentasi 30 menit, roll adonan (pakai dough shitter) tebal 3 ml, cetak pakai cetakan donat. Permentasi lagi kurang lebih 30 menit. Kalau sudah mengembang ,goreng. Garnish (chocolate rice).

ð BURGER BUN 1 x R = 23 pcs (80 gr/pcs)

- 1000 gr flour

- 60 gr milk powder

- 20 gr yeast

- 100 gr sugar

- 10 gr improver

- 20 gr salt

- 2 pcs eggs

- 100 gr butter

- 460 ml water

Methode;

Campur semua bahan hingga mengembang, setelah itu siapkan tray yang sudah diolesi butter, bentuk adonan tadi seperti bola pingpong, biarkan mengembang, setalah mengembang olesi diatas adonan dengan kuning telor, kemudian ditaburi seasemed lalu oven.

ð CHURROS

- 350 gr flour

- 5 gr salt (1 tsp)

- 5 gr yeast (1 tsp)

- Warm water (appro ximatelly)

Methode;

Combine the ingredients in a bowl, whisk leave it rest for 5-8 minute. Put in piping bag and pipe out into tear drop shape, fry in a hot olive oil until golden brown, rolled . out on sugar. Served.

ð TORRIJAS

- 2 slice toast bread, trimmed The rind and cut in triangle (1 slice = 4 pcs)

- ½ liter fresh milk

- 1 o2 white wine

- 10 gr cinnamon stick

- ½ pcs lemon skin

- 3 pcs eggs , whisked

- 50 gr sugar

- 10 gr cinnamon powder

Methode;

Soaked the bread in the milk + white wine + cinnamon stick + lemon skin, leave in the chiller overnight. Take out from the milk then dip in egg, fry in a hot olive oil until golden brown, place on a plate with absorbent paper sprinkled with cinnamon sugar, or pour with honey on top.

HOT DESSERT

ð ALMOND TART 1x R 60 pcs (40x40cm)

- Base= sugar dough

- 250 gr butter

- 200 gr icing sugar

- 2 pcs eggs

- 1 pcs egg yolk

- 250 gr almond powder

- 20 gr flour

Methode;

Kocok butter dan gula halus hingga mengembang , kemudian masukan eggs dan egg yolk, terakhir masukan almond powder dan flour , siapkan Loyang (sugar dough), bake 45 menit (180 C)

ð CHOCOLATE PUDDING

- 400 gr dark chocolate

- 320 ml milk

- 100 gr gula pasir

- 2 pcs kuning telor

- 4 pcs gelatine leaf

- 400 gr butter

Methode;

Panaskan susu dan gula, ambil sedikit susu panas dan masukan kocokan ke kocokan telor dan masak lagi, angkat dari api dan masukan gelatine , tuangkan ke dark chocolate masukan butter , siapkan Loyang.

ð DIPLOMAT PUDDING 1 x R= 60 pcs

- 30 pcs croissant or dannish

- 200 gr banana

- 2 liter milk

- 150 gr raisin

- 12 pcs eggs

- 200 gr sugar

Methode;

Potong-potong croissant dan dannish taruh di insert oval, tambahkan raisin dan slice banana, boil susu dan gula sampai mendidih + kocoka egg, tuangkan ke potongan-potongan tadi dan istirahatkan 5 menit kemudian di bake 180 C, 30 menit.

ð HONEY PUDDING 1 x R =45 pcs/insert oval

- 500 gr butter

- 240 gr sugar

- 8 pcs eggs

- 500 gr flour

- 300 gr honey

Methode;

Kocok butter dan gula hingga mengembang, masukan egg satu persatu, tambahkan flour dan honey, siapkan insert oval yang sudah diolesi butter kemudian masukan adonan tutup dengan aluminium foil, kemudian di bake200 C, 2 jam

ð APPLE TOFFEE PUDDING 1 x R= 45 pcs/insert oval

- 180 gr apple cube

- 200 gr maple syrup

- 375 gr sugar

- 180 gr butter

- 6 pcs eggs

- 375 gr flour

- 30 gr baking powder

- 375 ml milk

Methode;

Potong-potong apple bentuk dadu lalu campurkan dengan maple syrup,kocok butter dan gula sampai mengembang, masukan egg satu persatu, masukan flour, baking powder dan susu, siapkan insert oval yang sudah diolesi butter, masukan adonan tutup dengan aluminium foil. Bake (bein marie) 200 C kurang lebih 2 jam.

ð SERIKAYA PUDDING

- 1500 liter water

- 750 gr palm sugar (brown sugar)

- 750 gr coconut milk

- 5 sct agar-agar powder 10 gr

- 5 pcs eggs

Methode ;

Boil all ingredients except eggs, then cool down. Beat the eggs and whisk into the mixture, and refrigerate until firm.

ð LAPIS SURABAYA; 1 x R= (30x40 cm)

- 18 pcs egg yolks

- 2 pcs eggs

- 200 gr sugar

- 20 gr quik 75

- 180 gr flour

- 60 gr milk powder

- 40 gr maizena

- 200 gr butter melted

Methode;

Kocok egg yolks, egg, sugar, quik 75 sampai mengembang kurang lebih 5 menit, kemudian masukan flour, milk powder, maizena aduk pelan-pelan (low speed), terakhir masukan melted butter. Siapkan Loyang ukuran 30 x 40 cm. Bake 180 c 30 menit.

ð CHOCOLATE BROWNIES; 1 X R

- 900 gr butter melted

- 1360 gr sugar

- 1 tsp vanilla essen

- 5 gr salt

- 225 gr cocoa powder

- 11 pcs eggs

- 300 gr flour

Methode;

Cairkan butter lalu dinginkan, jika sudah dingin kocok bersama sugar, masukan telor satu persatu hingga mengembang , kemudian masukan flour, salt, dan cocoa powder. Siapkan Loyang yang sudah diolesi butter. Bake 180 c.

ð CHOCOLATE MOUSSE

- 25 gr butter

- 250 gr dark chocolate couverture

- 250 gr egg white

- 75 gr icing sugar

- 250 ml whipped cream

- 25 ml rum

Methode;

Melt the butter + chocolate. Beat egg white + sugar until stiff, combine both of mixture and fold in cream + rum. Filled up the refrigerator. Garnish with chocolate stick or tulles cherry or strawberry and topping cream + mint leaf.

ð PUMPKIN PIE

- 1 kg pumpkin, boiled and mashed

- 300 gr brown sugar

- 7 pcs eggs

- 50 gr maizena

- 100 gr flour

- 500 gr sugar dough 22 cm

Methode;

Blend pumpkin and brown sugar, add egg one by one. Sifted together maizena and flour, and add into the mixture. Prepare the ring with greased paper and place on the sugar dough. Fold in the mixture and bake at 180 C 30 minutes.

ð CHOCOLATE CHIP PUDDING

- 225 gr butter

- 500 gr sugar

- 8 pcs eggs

- 100 gr bread crumb

- 500 gr flour

- 225 gr chocolate chip/rice

- 225 ml orange juice

Methode;

Kocok butter dan sugar hingga mengembang, kemudian masukkan talor satu per satu, tambahkan bahan kering hingga tercampur rata, terakhir masukan orange juice, setelah semua bahan dimasukkan, siapkan insert oval yang sudah diisi butter, tutup dengan aluminium foil. Bake (bein merie) 2 jam 200 C.

ð APPLE PIE= 1 x R = 40 pcs (40x40)

- 25 gr butter

- 1 kg apple

- 100 gr sugar

- 100 gr raisin

- 50 ml white wine

- 3 gr cinnamon powder

- 50 gr maizena

- 400 gr sugar dough

- 1 pcs egg yolk

Methode;

Cairkan butter hingga mencair, kemudian masukkan apple yang sudah diiris tipis, tunggu hingga berwarna kecoklatan, setelah itu masukkan sugar, raisin, white wine, cinnamon powder, dan maizena. Aduk hingga merata. Setelah merata tuang ke tray yang sudah diisi sugar dough, oleskan sugar dough di setiap pinggirnya dengan egg yolk dan tutup lagi dengan sugar dough. Bake -+ 30 minute.

ð CORN FLAKES COOKIES = 850gr =42 pcs (20 gr/pcs)

- 250 gr butter

- 250 gr sugar

- 2 pcs eggs

- 350 gr flour

Methode;

Kocok butter dan sugar hingga mengembang, masukan telor satu persatu, terakhir masukan tepung kemudian cetak cookies dan di bake menggunakan tray yang sudah diolesi butter .

ð OAT MEAL COOKIES 1 x R= 14 pcs (20gr/pcs)

- 360 gr sugar

- 360 gr brown sugar

- 500 gr butter

- 220 gr eggs

- 725 gr quaker

- 360 gr flour

Methode;

Kocok sugar ,brown sugar dan butter hingga mengembang, masukan telor satu persatu, kemudian masukan quaker dan flour. Cetak cookies diatas tray yang sudah diolesi butter dengan menggunakan piping bag, lalu oven.

ð AMERICAN COOKIES 1 x R =1700 gr 85 pcs (20 gr/pcs)

- 200 gr sugar

- 200 gr palm sugar

- 270 gr butter

- 5 gr salt

- 5 gr baking powder

- 3 pcs eggs

- 415 gr flour

- 270 gr chocolate rice

- 270 gr almond slice

- 75 gr raisin

Methode;

Kocok sugar, palm sugar, butter, salt dan baking powder hingga mengembang, masukan telor satu persatu, kemudian masukan flour, chocolate rice dan almond slice, setelah adonan selesai, cetak cookies bentuk bundar letakkan di atas tray yang sudah diolesi butter, kemudian oven.

ð MIXFIEL SABLE COOKIES

- 500 gr butter

- 250 gr icing sugar

- 1 gr vanilla

- 750 gr flour

- 100 gr mixfiel

Methode;

Kocok butter, icing sugar dan salt hingga mengembang, masukan vanilla ,flour dan mixfiel. Setelah adonan rata tercampur, bentuk adonan bulat memanjang (bambu) lalu di cover menggunakan aluminium foil dan diamkan di frozen hingga membeku. Setelah membeku, potong-potong adonan cookies tadi, lalu siapkan tray yang sudah diolesi butter lalu oven.

CAKES

ð BANANA CAKE

- 1 kg banana

- 1 kg sugar

- 9 pcs eggs

- 900 gr flour

- 30 gr baking powder

- 300 gr milk

- 350 gr salad oil

Methode;

Kocok banana/gula pasir masukan eggs satu persatu tambahkan tepung dan baking powder , terakhir masukan milk dan salad oil. Siapkan Loyang yang sudah diolesi butter kemudian oven 180 C =45 menit

ð CHEESE CAKE yield;

- Cream cheese 500 gr icing sugar 250 gr

- Maizena 20 gr sour cream 140 gr

- Telor 3 pcs orange zest 1 pcs

- Lemon zest 1 pcs fresh cream 500 gr

Methode; whisked cheese, maizena, and sugar until smooth, add egg one by one, and sour cream and fresh cream, place white sponge as a base in the ring and fold in the mixture. Bake at 150 C for 1hour.

ð CHOCOLATE CAKE = 1 KG/32 pcs buffet

= 12 pcs ala carte

- 1x r chocolate sponge

- 500 gr chocolate ganache

- 150 gr simple sirup

- 100 gr strawberry fruit

- 150 gr chocolate dark for dekorasi

- 100 gr kiwi fruit

- 100 gr mango

- 50 ml rum.

ð BLACK FOREST CAKE= 1 kg/32 pcs buffet

=16 pcs ala carte

- 1 x r chocolate sponge

- 150 gr simple sirup

- 50 ml rum

- 200 gr dark sweet cherry

- 500 gr dark chocolate for coating and decoration

- 500 gr whipp cream

- 200 gr red cherry.

ð STRAWBERRY CAKE = 1 kg/32 pcs buffet

= 16 pcs ala carte

- 1 x r white sponge

- 50 ml grand manier

- 200 ml simple sirup

- 300 gr whipp cream

- 300 gr pastry cream

- 500 gr strawberry fruit

- 200 gr apricot jelfix

ð TUTTY FRUTTI CAKE = 1 kg/32 pcs buffet

= 16 pcs ala carte

- 1 x r white sponge

- 50 ml grand manier

- 200 gr simple sirup

- 300 gr whipp cream

- 300 gr pastry cream

- 100 gr strawberry fruit

- 100 gr mango

- 100 gr kiwi

- 100 gr orange

- 100 gr crepe

ð TIRAMISU CAKE

- 1 x r lady finger

- 200 gr coffee sirup

- 600 gr mascarpone cheese

- 600 gr whipp cream

- 200 gr icing sugar

- 6 pcs egg yolks

ð CARROT CAKE 1 x r

- 600 gr sugar

- 8 pcs eggs

- 480 ml salad oil

- 520 gr flour

- 10 gr baking soda

- 14 gr baking powder

- 6 gr salt

- 10 gr cinnamon powder

- 680 gr greated carrot

- 200 gr toast chop nut

Methode;

Kocok sugar dan egg sampai mengembang, kemudian masukan salad oil, tepung, baking soda, baking powder cinnamon powder, salt. Tambahkan greated carrot dan chop nut. Bake 180 C 40 minutes.

ð COCONUT CAKE

- 12 pcs egg yolks

- 150 gr sugar

- 12 pcs egg white

- 450 gr sugar

- 375 gr flour

- 400 gr coconut greated

- 350 gr butter melted

Methode;

Kocok egg yolks dan gula sampai mengembang. Kocok egg white dan sugar sampai kaku (meringue), kemudian kombinasikan dengan kocokan egg yolks tadi. Masukan flour, coconut greated dam terakhir masukan butter melted. Siapkan Loyang yang sudah diisi baking paper oles dengan butter.

DESSERT ASEAN AMARTA RESTAURANT

ð GODOH ; 10 portion

- 400 gr rice flour

- 100 gr flour

- 200 ml water

- 10 pcs strawberry fresh

- 15 pcs banana (2 kg)

- 10 scop vanilla ice

- 0,5 kg vanilla sauce

- 100 gr cinnamon sugar

Methode;

Kocok rice flour, flour, dan water menggunakan balo whisk (tangan), kemudian potong pisang bagi 3, (potong memanjang),lalu campurkan ke dalam adonan dan goreng. Setelah matang letakkan di atas piring panjang 3 biji, siram di atasnya dengan vanilla sauce dan cinnamon sugar. Lalu di sebelahnya (tengah-tengah piring) letakkan irisan strawberry, terakhir di sebelahnya lagi letakkan vanilla ice di atas sponge satu scop, begitu seterusnya sampai 10 porsi.

ð DADAR NANGKA = 10 portion

Crepes

- 200 gr flour

- 2 pcs eggs

- 25 gr sugar

- 250 ml milk

- 25 gr butter

Unti

- 400 gr greated coconut

- 200 gr gula pasir

- 500 gr buah nangka

- 5 gr salt

Sauce

- 300 gr gula jawa

- 100 ml water

Methode;

Crepes ; campur semua bahan smpai rata, setelah itu oleskan Teflon dengan butter lalu goreng tipis-tipis hinge berwarna kecoklatan, angkat.

Unti; campur semua bahan lalu gulung dengan crepes yang tadi selesai di goring, letakkan dipiring panjang 2 biji.

Sauce; panaskan gula jawa hingga mendidih, selesai, lalu siram di bawah dadar nangka tadi, terakhir di sebelahnya isi irisan-irisan nangka,begitu seterusnya, Dan siap dihidangkan

ð BUBUR INJI N= 10 portion

- 300 gr beras hitam

- 200 gr sugar

- 5 gr salt

- 300 ml santan

- 10 scop tiramisu ice

Methode;

Rendam beras hitam kurang lebih 20 menit, setelah itu masak dan campur dengan sugar dan salt lalu aduk hingga mendidih dan angkat tuang ke dalam gelas lalu siram di atasnya dengan santan dan diatasnya lagi tiramisu ice cream satu scop, begitu seterusnya.

ð BUBUR SAGO= 10 portion

- 300 gr sago

- 300 ml santan

- 200 gr sugar

- 300 gr young coconut

- 300 gr buah nangka

- 10 scop coconut ice

- 100 gr caramelized nut

Methode;

Masak sago,santan dan sugar hingga mendidih. Sambil menunggu, iris kecil-kecil buah nangka dan parut young coconut, setelah mendidih tuang ke dalam gelas lalu sirami santan dan coconut ice satu scop lalu diatasnya isi caramelized nut secukupnya, begitu seterusnya, dan siap dihidangkan.

ð PUTRI PASAR= 10 portion

- 10 pcs kue lapis

- 10 pcs dadar gulung

- 10 pcs onde-onde

- 100 gr buah nangka

- 500 gr bubur injin

Methode;

Langsung hidangkan satu persatu, lalu di sebelahnya isi buah nangka yang sudah diiris secukupnya (10 gr) dan disebelahnya lagi 50 gr bubur injin di atasnya isi daun pandan secukupnya.

ð PUMPKIN PUDDING=10 portion

- 300 gr water

- 350 gr pumpkin puree

- 100 gr gula pasir

- 7 ½ gr agar-agar

- 125 ml fresh cream

- 125 ml milk

- 300 gr red bean

- 200 gr dark chocolate

- 100 gr passion fruit sauce

Methode;

Kupas pumpkin lalu cuci dan rebus hingga mendidih, jika sudah mendidih saring buang airnya,lalu blender dan rebus kembali campur dengan gula pasir, agar-agar,fresh cream dan milk hingga mendidih, selesai, cetak dengan cetakan, istirahatkan kurang lebih 15 menit. Setelah itu keluarkan pumpkin pudding dari catakan dan potong di bagi 10 bagian, letakkan satu persatu di atas piring panjang, lalu disebelahnya isi dark chocolate dan disebelahnya lagi red bean secukupnya (30 gr), terakhir siram dengan passion fruit sauce diantara pumpkin pudding dan red bean,begitu seterusnya dan siap dihidangkan.

Sabtu, 26 Oktober 2013