Kek Coklat Putih

Ini adalah antara resepi yang saya invent sendiri setelah terasa bosan memakan kek coklat (brown chocolate) yang biasa-biasa tu.

Kek Coklat Putih Lembap

1 cawan cip coklat putih (bar masakan dia pun boleh)
1/2 cawan krim (thickened)
1/2 cawan susu cair/segar

Masukkan cip dan krim ke dalam periuk dan panaskan. Biarkan cip sebati. Masukkan susu cair/segar untuk 2 minit. Tutup api. Biarkan sejuk.

250gm mentega
1 cawan gula kastor
4 biji telur sederhana
1 sudu teh esen vanilla/serbuk vanilla
2 1/2 cawan tepung gandum/tepung superfine
2 sudu teh serbuk penaik

1. Pukul mentega dengan gula sampai kembang. Masukkan telur satu persatu. Masukkan vanilla.

2. Masukkan sedikit demi sedikit tepung gandum yang telah diayak bersama serbuk penaik sehingga sebati.

3. Kemudian masukkan sedikit demi sedikit adunan cip coklat putih yang telah sejuk tadi.




4. Masukan dalam loyang dan bakar selama 1 jam (atau hingga masak) pada suhu 180°Celsius menggunakan api bawah. Untuk hasilkan permukaan seperti gambar di atas, 40 minit yang pertama kena api atas bawah, 20 minit yang berikutnya api bawah saja.

5. Masak dengan kaedah steam bake.


Untuk ganache:

250gm cip coklat
125ml krim putar
60gm mentega
1 sudu kecil minyak jagung

Untuk menyediakan ganache, cairkan cip coklat, mentega dan krim putar mengunakan kaedah water bath. Kemudian masukkan sesudu minyak jagung dan gaul sebati. Biarkan semalaman di dalam chiller hingga pekat.

* Resepi ganache ini boleh juga digantikan dengan resepi yang terdapat di resepi Boston Creme Pie dalam entry sebelum ini.

Boston Creme Pie

Hari ni saja mencuba resepi dari JoyofBaking ni. Resepi yang diberi nama Boston Creme Pie. Comot kan hasil kerja saya ni... hehehe. Well, it's not actually 'pai' but a layered sponge cake.

Some of the reasons why they called this pie, instead of cake is:

There are two questions that immediately come to mind when you hear Boston Cream Pie. One is "Why is it called a pie?", and the other is "Why the name 'Boston'?". To answer the first question of why "pie" instead of "cake", it is probably because colonists baked their cakes in pie tins as they did not own cake pans. As far as calling it Boston Cream Pie, the story began when a New York newspaper in 1855 published a recipe for a 'Pudding Pie Cake'. This recipe was similar to the Boston Cream Pie recipe of today except that it had a powdered sugar topping. From there we go to Boston where a man named Harvey D. Parker opened a restaurant called the Parker House Restaurant. On the menu was a 'Parker House Chocolate Pie', the recipe to which was similar to the New York newspaper recipe except a chocolate glaze had replaced the powdered sugar topping. We are not sure how it was renamed to 'Boston Cream Pie', but Bo Friberg in his book 'The Professional Pastry Chef' thinks "the name stems from the original title (in the New York paper) combined with the reference to Boston.

Ok, biar saya alihbahasakan resepinya:

Krim:

1/4 cawan (50 g) gula kastor/halus
3 kuning telur bersaiz besar
1/8 cawan (20 g) tepung serbaguna
3 sudu besar (20 g) tepung jagung (saya gantikan kepada tepung kastad)
1 1/4 cawan (300 ml) susu segar/susu cair
1 sudu teh vanila

Penyediaan krim:

1. Kisar kesemua bahan di atas dan tuang ke dalam periuk. Kacau tanpa henti di atas api yang perlahan sehingga adunan likat dan kental. Setelah masak, tuangkan adunan ini terus ke dalam piping bag.


Kek:

Bahan (A)

5 biji telur bersaiz besar (saya hanya menggunakan 2 biji telur)
75 g gula halus/kastor
1/2 sudu teh vanila
3 sudu besar susu cair/segar
1/2 cawan (60 g) tepung gandum*
1/4 cawan (35 g) tepung serbaguna*
1 sudu kecil serbuk penaik*
1/4 sudu kecil garam* (ayak yang bertanda * bersama)

Bahan (B) (Meringue)
3 putih telur (dari krim tadi)
75 g gula halus/kastor
1/8 sudu kecil cream of tartar (saya tak menggunakan ini)
2 sudu besar (28 g) mentega tanpa garam (saya gantikan dengan 45 ml minyak)

Cara penyediaan:

1. Bahan A : Pukul telur, gula kastor, vanila dan susu segar sehingga berbuih dan memutih.

2. Masukkan kedua-dua tepung yang telak diayak bersama serbuk penaik & garam tadi sedikit demi sedikit. Ketepikan.

3. Bahan B : Sediakan bekas yang bersih dan kering. Masukkan putih telur di dalam bekas tersebut, pukul sehingga menjadi soft peak. Masukkan gula, pukul lagi sehingga ia berkilat & bertanduk. Dalam keadaan ini, sekiranya ia diterbalikkan ia tidak akan jatuh.


4. Masukkan bahan B ke dalam bahan A sedikit demi sedikit. Saya masukkan separuh dahulu. Kemudian ambil spatula dan kaup balik sahaja. Buat perlahan-lahan sehingga habis dan warna putih bahan B hilang sepenuhnya.

5. Tuangkan minyak perlahan-lahan ke dalam adunan tersebut dan kacau perlahan hingga sebati.

6. Tuang ke dalam loyang yang telah dilapisi dengan kertas bakar. Dalam peringkat ini, anda boleh memilih untuk memasak kek ini sekaligus (kena potong dengan serrated knife kemudian) atau boleh membakar satu persatu. Adunan tidak akan rosak walau pun yang kedua itu dibakar kemudian sedikit. Saya memilih untuk membakar berasingan. Setiap satu adunan dibahagi dua dengan berat lebih kurang 220 g setiap satu.

7. Masukkan ke dalam oven yang telah dipanaskan terlebih dahulu. Bersuhu 160°C. Selama 30 minit (bakar yang berasingan, sekiranya sebiji sekaligus masa ini kena lebih lama) menggunakan kaedah steam bake (letakkan sedulang air di bawah loyang kek). Boleh juga mengikut cara bakar terus.

8. Bila kek masak, letakkannya di atas jaring untuk menyejukkannya terlebih dahulu.


Salutan coklat (chocolate glaze)(resepi ini sedikit berbeza dari resepi asal di JoyofBaking):

4 ounces (120 g) coklat 'semisweet', cincang
2 sudu besar mentega tanpa garam
1/2 cawan (120 ml) krim putar
1/2 cawan gula aising
1/2 sudu teh vanila

1. Cairkan coklat dan mentega di dalam periuk menggunakan kaedah double boiler.

2. Tutup api dan tuangkan krim putar perlahan-lahan sambil coklat dikacau tanpa henti. Bila adunan telah menjadi licin, masukkan gula aising sedikit demi sedikit. Masukkan juga esen vanila. Kemudian pukul ke semuanya hingga sebati.

3. Sedia digunakan apabila sudah sejuk.


Cara susunan:

1. Letakkan kek di bahagian bawah.

2. Ambil adunan krim di dalam piping bag tadi. Gunting sebesar 1 cm di muncungnya. Picitkan adunan ke atas lapisan kek tersebut.

3. Letakkan lapisan kek yang kedua di atasnya.

4. Tuangkan glaze coklat tadi mengikut citarasa anda.


Nota:

1. Seeloknya biarkan kek dalam tempoh 30 minit sebelum dihidangkan.

2. Kek ini juga sesuai dimakan sejuk.

3. Saya sangat sukakan glaze ini sebab ia sangat licin dan tidak mudah keras.

Thanks to my superb husband who cooked fried rice today too! Te quiero mucho!

Chocolate Toffee Caramel Crunch Cake with Peanut Butter Meringue Frosting

I got this recipe from Mississippi Kitchen. Previously on hold as I don't know where to get the toffee bits. Recently a friend of mine gave me the toffee recipe. The only different is the ingredient I chose for substitution. In the recipe she gave me, they usually use almond. Instead, I used peanuts.

By the way, some info on this recipe:

1. This recipe took top honors at the Hershey's Cocoa Classic at the Pennsylvania State Fair in 2008.

2. It was created by Kelly Madey.

I haven't been able to translate this recipe to BM yet. So I just share with you the original in English.

Chocolate Toffee Caramel Crunch Cake

Nonstick cooking spray for baking

2 cups sugar

2 cups cake flour

1/2 cup cocoa

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

2 large eggs

1 cup buttermilk (subs with 1 cup of milk + 1 teaspoon lemon juice/vinegar)

1/2 cup canola oil (subs with corn oil)

2 teaspoons vanilla

1/2 teaspoon espresso powder (subs with 1 teaspoon of coffee powder)

1 cup boiling water

1 8-ounce bag toffee bits (subs with 40 g crushed peanuts + 60 g castor sugar, caramelized)

Peanut Butter Meringue Frosting (recipe follows)

Caramel Sauce (recipe follows)

1. Preheat oven to 350 degrees. Line three 9-inch cake pans with parchment circles and spray with nonstick cooking spray. Set aside. (I just greased the cake pan).

2. In a large bowl, sift together the dry ingredients. Add the eggs, buttermilk, oil and vanilla to the dry ingredients. Beat mixture until combined and smooth (about 1 minute). Stir espresso powder into hot water. Add to batter and mix until just combined. Pour batter into pans and bake for approximately 17 to 20 minutes or until skewer comes out clean. Let cool for 10 minutes, then remove cakes to wire racks to finish cooling.

3. While cake is cooling, make frosting and caramel sauce.

4. To assemble cake: Place bottom cake layer on serving plate. Spread with 1 cup frosting. Sprinkle 1/4 cup toffee bits over top. Drizzle with caramel sauce. Place second layer on top. Spread with 1 cup frosting. Sprinkle 1/4 cup toffee bits over top. Drizzle with caramel sauce.5. Spread remaining frosting over cake. Place 3/4 cup toffee bits on top of frosted cake. Drizzle with remaining caramel sauce.

Peanut Butter Meringue Frosting

1 1/8 cups sugar (reduced it to 3/4 - 1 cup only)

1/4 cup water

1/2 cup pasteurized organic egg whites (see NOTE)

3 sticks unsalted butter at room temperature (3 sticks equal to 1 1/2 cup)

1 1/2 cups creamy peanut butter

1 teaspoon vanilla

1 1/2 cups confectioners' sugar

Place sugar and water into a saucepan. Stir to combine. Cook over medium heat until temperature reaches 240 degrees. During the last 5 minutes of cooking, whip egg whites in a stand mixer to stiff peaks. Slowly add hot sugar syrup and continue to beat for approximately 15 minutes or until mixture has cooled. Add butter, a tablespoon at a time, whipping after each addition. Add peanut butter and vanilla. Whip until fluffy. Add confectioners' sugar and whip until combined and creamy.

NOTE: Since the egg whites in the frosting aren't cooked, it's best to use pasteurized egg whites. Look for cartons of pasteurized liquid egg whites near the eggs in the supermarket.

Caramel Sauce (I omitted this step)

1/2 cup light brown sugar

1 tablespoon cream

2 tablespoons unsalted butter

1/2 teaspoon vanilla

Place all ingredients except vanilla into a small sauce pan. Heat to a boil, stirring. Cook for 2 more minutes. Remove mixture from heat. Carefully add in vanilla (mixture will sputter). Stir to combine. Let cool until thickened but still liquid enough to drizzle.

Some tips:

1. To make toffee : place 40 g crushed peanuts/almonds on non-stick pan without oil. Cook until golden brown. Set aside. Caramelize 60 g sugar. Pour on the nuts immediately as it will be harden the minute it cools.

2. The sugar syrup method in making the frosting is quite similar with the one in making macaron. I used the swiss meringue method. Double boiled the egg whites & some sugar from '1 1/8 cup'. Keep on stirring until the sugar dissolved and when you touch with your finger, it's a bit warm on the surface so that we know that the egg whites are cooked. Then follow the rest of the recipe.

3. I find this cake to be best served chilled.