View allAll Photos Tagged baking
To make: pack diced peeled apples (2-3) and croissants (5-6) into a 9 x 13 in. baking dish; soak overnight in the refrigerator with a vanilla/cinnamon-flavored, brown sugar-sweetened egg custard; top with a brown sugar & cinnamon streusel and a generous pinch of flaky sea salt before baking at 350 deg F for 40 minutes. For serving, top cooled slices with sprinkles of powdered sugar and/or drizzles of warmed maple syrup.
Resep Bolu Gulung Meranti
Resep Asli Hadi Tuwendi modified By Vita NCC
Bahan A :
6 butir kuning telur
5 telur
125 gr gula pasir
10 gr emulsifier
20 gr susu bubuk
100 gr terigu
1 gr Baking powder
1 sdm air
Cairkan :
100 gr mentega
25 gr butter
1 sdm rhum bakar / vanilla flavour
cara :
Kocok semua bahan A sampai mengembang (bila menggunakan mixer guedi -signora/kenwood, etc).
Lalu masukkan mentega cair
Bila menggunakan hand mixer, kocok telur dan gula, emulsifier sampai mengembang, masukkan air.
Tambahkan campuran terigu BP dan susu bubuk. Masukkan mentega cair
Panggang di loyang 28x28 atau 30x30 dengan suhu 180C
Penyelesaian :
Oles bolu dengan butter cream tipis, taburi keju parut. Pada satu sisi jejerkan keju yang sudah dipotong memanjang 1x1 cm sebanyak 3 buah. Gulung sambil dipadatkan
Catatan :
Bolu gulung digulung panas2 ..keluar dari oven ...balik kue diatas kertas roti yang sudah ditaburi gula tepung atau serbet bersih ..kemudian gulung dari arah yang paling dekat dengan badan menjauhi badan sambil dipadatkan ..boleh sambil ditekan dengan penggaris besi atau alat pengulung ..
Tips:
Setelah ngumpulin berbagai tips yang sarannya macem-macem, ternyata yang paling sukses adalah tips berikut:
- Kalo pake loyang ukuran 28x28 cm, adonan mendingan dibagi dua, karena hasilnya akan ketebelan dan susah dilipet. Kalo mau mending pake loyang ukuran 30x45 cm dijamin keren hasilnya. Intinya, ketebalan adonan di loyang sebaiknya sekira 1 cm aja.
- Critical point bikin bolgul adalah saat menggulung, karena kalo bikin bolu nya sih gampang banget, tinggal ikutin resep. Naa cara menggulung yang dijamin sukses dan sudah kami buktikan adalah sbb:
- Mau pake isi butter cream ataupun selai, setelah bolu matang dan dibalik di atas kertas roti, lebih baik dalam keadaan panas-panas, langsung gulung si bolu dengan kertas rotinya.
- Setelah itu buka lagi gulungan bolu, langsung isi selai atau isian lainnya. Lalu gulung lagi dong tentu...
- Sebelum kertas roti dibuka dan bolgul dipotong, masukkan dulu dalam kulkas supaya betul-betul montok bolunya, ceile..gadis kali montok.
- Jangan lupa saat menggulung harus hati-hati dan usahakan betul-betul rapat supaya hasilnya keren. Oya saat menggulung tahan bagian ujung dengan penggaris atau benda keras lainnya.
Was going to make baked ziti but the store was fresh out, so we made do with penne instead. Italian sausage, ricotta, mozarella, and Pecorino Romano all feature.
OurDailyChallenge Chores
It seems that my better half is always baking and today she is preparing muffins and loaves for next week.
Baked Zucchini with bologne sugo, cheese and rice.
www.blogger.com/blogger.g?blogID=1851396716866903669#edit...
5079
For a bake sale fundraiser for Off the Street Club (to raise money to send kids to summer camp), Meg and I decided to take the camp concept to the extreme. We literally spent all day on these cupcakes.
Blankets are made out of rolled out Air Heads.
Heads are made out of 100 calorie pack Oreo Mini Cakesters.
Teddy bears are made out of Teddy Grahams.
Hair is made out of frosting
Lips and bows are made out of our leftover Air Heads
I finally picked up the square Butterfly Gold baking dish today! There is a bit of a story behind finally finding this dish!
Last year, when I first started collecting, I came across a Butterfly gold loaf pan and square pan at Salvation Army. Both were priced at $5 each. At the time, I assumed that since these dishes were so handy, that there was a large abundance of them. Because of this, I only purchased the loaf pan. After a few weeks, I began to realize that in fact, the baking dishes weren't as common as I thought!
Every time I'd see a photo of a Butterfly Gold square pan, I'd regret not picking up that first one! Well, finally today I found another! And the best part is, it is in almost perfect condition and it was only $2! I feel much better now :D
My collection of square and loaf dishes is all matchy now!
This was an adventure in baking. I wanted to make some birthday cake for my stepson Dylan. My partner Jim and I are leaving for vacation Monday, so I wanted to make (a) small cake. The 4.5-inch spring form pans were just the right size. A recipe for one 9-inch layer will make four 4.5-inch layers. (That's true! Cake Are Round. Pie Are Square. Do the cacklations.)
I was worried that the cakes would rise too much in the middle as they did last time. So I spread more batter to the edges and left a little indentation in the middle.
Guess what? The indentations stayed there. Instead of rising in the middle like a muffin, it was more like the shortcake sponge cakes where you fill them with fruit and top with whipped cream.
The phone rang. Dylan and his sweetie Beth were arriving 90 minutes early. So I said, OK, let the cakes cool. I'll puzzle this out when we get back.
The waitress at Gourmet Pizza and More misunderstood my order, so I had wine and beer with my Marco Polo Pizza.
OK. So when I got back, I had quite a buzz. I was feeling inspired and uninhibited. I made such a mess in the kitchen. I turned on the mixer on high and confectioner's sugar flew everywhere.
Anyway, I filled the indent with banana slices, frosting and blueberries--piled them up. Then inverted the top layer. Worked out great.
Dylan said I should have made a career as a pastry chef. That's all I needed to hear.
We finished off the blueberry frosted cake. The one with the pecans is waiting for Jim and me tomorrow.
And that's when I'll clean up the kitchen!
Maybe I should take some cake to the waitress at Gourmet Pizza.
Cupcakes for a fourth of July bake sale using a recipe by Giada De Laurentiis. Despicable Me decorations inspired by Bakerella.
Baked a blueberry pie - or what would you call this as it hasn't got the top crust? - to cheer up a miserable grey Saturday. It's almost the end of the blueberry season here.
ugly and old, not to get clean any more. It made all the moves with us: the best baking tray ever.
for Scavenge Challenge #15 Why am I keeping this? Worn-out but still functional items apply here.
Jo and Maddie spent the afternoon baking scones and then a chocolate cake.
Natural light shot, processed in Lightroom 3 and Photoshop CS3.
K is up to her annual scone baking, and melts the hugs for the drizzle on top. These are the lone survivors.
347/365
Based on the Buttermilk bread recipe in Beard on Bread: dissolved Tbl sugar and Tbl yeast in 1/2 cup warm water, threw in bread machine with 4 cups bread flour, 3 Tbl butter, 1 1/4 buttermilk, Tbl salt, set it on dough, take it out, knead, divide into 6, roll them into, um, rolls, put them in a greased pyrex brownie pan, let them rise, bake at 375 for 20 minutes, turn them out, break them up seperately and throw them back in the oven for another 8 minutes loose. I tried to do the whole put a slit in the top thing, but it didn't really do much. Before the 2nd rise would have worked better than after.
Soon, there will be homemade cheesesteaks.
Tue 24 Nov 09. I baked today! Some of you know I'm not a kitchen person at all and baking dosen't happen too often here.
Not sure what to call these in English, but in Finnish these are called 'mokkapalat', which translates to 'mocha pieces'. These turned out surprisingly good. Very soft and airy, sweet but not too sweet.
Ingredients: 3 eggs, 3 dl sugar, 5 dl wheat flour, 3 tsp baking powder, 2 tbs cocoa, 2 dl milk, 200 g cooking margarine. Icing: 50 g cooking margarine, 5 tbs coffee dissolved in water, 1 tbs cocoa, 4 dl icing sugar, 2 tsp vanilla sugar. I can try and translate the whole recipe, if someone's intrested.
A baked potato! No, sorry, actually it's a new CandyFab heater design wrapped in foil-backed ceramic fiber insulation. But close enough.)
Part of the Heater 2.1 design for CandyFab. Read more here.