(supposed to be) Black Forest

This is supposed to be a Black Forest cake without the cream. The recipe is from Angie's recipe and it's marvelous indeed!!! Not too black because I used Java dark chocolate and I fear the cake will be too bitter, so I reduce the choco into 25gr from original recipe of 40gr. It's using a combination of all purpose flour and tapioca flour, great bounce of the cake. Didn't take too long in the oven and with only 40gr of butter, it was smell great once I finish the cake. :) I also make the cherry juice and it adds moist and nice taste to the cake. I love the recipe. Thumbs up for Angie's

Bola-bola ubi

Bola-bola ubi ini jadi mirip dango yah? camilan khas Jepang :p ..... enak loh karena ada filling butternya.

Rainbow rice cake

Guess, what it is!!
It's a rainbow rice cake from Maangchi.com. It should look and taste beautiful but I've failed. :(
If you notice the brown layer, it's from brown rice flour and it's totaly dry and scattered still as flour not dough. The other layers are quite done (???) (though I doubt it's done) but still, they all turn out very dry the next hours. How can Maangchi made it so fluffy? Oh, how I have failed to create a beautiful cake like she did, so sad. After the hard work I've done the other night just to make my own rice flour from rice grain. I use long grain rice, maybe it matters too, because Maangchi use the short grain rice flour. Hmmm....I wonder now.
Hope I have the strength to give another try of it.

Sus versi tepung sagu

Resepnya gw dapet dari blog Evan's Kitchen Ramblings, dah rada lama sih, tapi baru kemaren sempat praktek. Penasaran gitu loh, kue pake tapioca starch. Tapi dasar Indo, gak ada barang gituan, jadi gw ganti tepung sagu tani alhasil susah banget dikocoknya, yang ada semua nempel di mixer. Terus adonannya jadi lembek kayak adonan bakwan. Pas di panggang sih pada naek tinggi dan kopong dalamnya, seratnya jadi kayak cakwe pula.
Sewaktu masih panas sih enak, crunchy + sedikit alot-alotnya sagu. Pas udah dingin, duuuh, alot bangets!! :D hahahhahahaahaa.......kata emak gw kue apaan sih ini? :D  Tapi karna gw pake butternya Lurpark + susunya Bearbrand...gak usah dikata deh wanginya kayak apa.....enaaaak bangetsssss !

Steam cake

I really really love steam cake.
They are easy to make and moist, unlike baked cake or cookies that tends to taste dry.

Plus this has a lot of green from the leaves....and the sweetness of fresh grated coconut.


Hmmm....so yummy

Why is my bread so dry?

 Duuuh....sudah kesekian kalinya bikin roti, tapi tetap saja kering
:'(  
Padahal udah pake olive oil loo...hahahhahaa...keren amat roti pake olive oil.

Cotton cake

Dapet resep ini pas lagi maen ke rumah temen. Iseng-iseng nyoba karena caranya yang aneh banget utk sebuah cake. Cotton cake jenisnya.

Cara bikinnya mirip bikin Eclair gitu. Menteganya dimasak trus diaduk sama terigu dan telur nya pun gak dikocok. Bedanya disini, putih telurnya yg dikocok terpisah. Pake susu cair pula, alhasil laaaammaaaa banget matengnya. Manggangnya pun macam au ban marie gitu deh, pake aer. Tambah lama lagi...duh,biyung.

Jadinya yah memang lembut banget. Rada melempem sih sesudahnya. Hahahaha....not so bad lah for 1st attempt. Di resep sih mintanya mentega tawar, tapi karena cuma ada sisa Lurpark di kulkas..yah, itu lah yang dipakai. Plus susu Bearbrand...hmmm..kebayang deh wangi susunya kayak apa :D Nikmat deh!!

Mexican bun

Resep dari buku - yang sangat gw sukai cetakannya - HongKong Memorable Bakery, tapi entah kenapa kok tiap kali manggang roti pasti kering kerontang yah????Duuuh, gak enak banget deh buat lidah emak gw. Buat gw sih asik aja karna gw doyan roti kering. Salah ovennya kali yah? Males banget sebetulnya baking, tapi kepengen juga punya oven bagus. Hmmm....modal gede nih buat hobby doang. :p