Happy Newyear with Newyork Cheesecake

Hello tinggal diitung jam siap2 mengucapkan Bye-bye 2012 Welcome 2013....
Happy Newyear sebelumnyaa...taun ni pada ngapain nih?hehee
btw Untuk Newyear gak masak2 sih sebenernya tapi ada request dari Jainie buat cheesecake buat Jainia(dede nya)Ultah...so gw coba2 buat Newyork Cheesecake... berikut resepnya...

                 
                                 New York Cheesecake 
           

Crust:

2 cups (200 grams) of graham cracker crumbs or finely crushed Digestive biscuits

1/4 cup (50 grams) granulated white sugar

1/2 cup (114 grams) unsalted butter, melted

Filling:

32 ounces (1 kg) cream cheese, room temperature(use full fat, not reduced or fat free cream cheese)

1 cup (200 grams) granulated white sugar

3 tablespoons (35 grams) all purpose flour

5 large eggs, room temperature

1/3 cup (80 ml) heavy whipping cream (double cream)

1 tablespoon lemon zest

1 teaspoon purevanillaextract

Topping:

1 cup (240 ml) sour cream(notlowfator fat free)

2 tablespoons (30 grams) granulated white sugar

1/2 teaspoon purevanillaextract

New York Cheesecake: Grease, or spray with Pam, a 9 inch (23 cm)springformpan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.

For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.

For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.Scrape downthe sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a largerbakingpanand place in the oven.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 -90 minutesor until firm and only the center of the cheesecake looks a little wet and wobbly. (The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.) Remove from oven and place on a wire rack.

Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.  Remove from oven and carefully run a knife orspatulaaround the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).

Let cool completely before covering with plastic wrap. Refrigerate several hours,preferably overnight. Serve with fresh fruit or fruit sauces.

Makes one - 9 inch (23 cm) cheesecake.

To freeze:  Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Then wrap in aluminum foil and place in afreezerbag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.

Tips:  Sometimes the surface of the cheesecake cracks.  To help prevent this from happening do not over beat the batter, especially whencreamingthe cheese and sugar. 

Another reason for cracking is overbaking the cheesecake.  Your cheesecake is done when it is firm but the middle may still look a little wet. 

Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.

Whopp whoppie Pies (Redvelvet)

Uda lama banget sebenernya pengen buat whoopie  pies n tiba2 pas lagi natal kepikir mm coba deh buat whoopie pies Redvelvet n sumber seperti biasaaa siapalagi kalo bukannnn joybaking

Red Velvet Whoopie Pies: 2 1/4 cups (295 grams) all purpose flour 1/4 cup (30 grams) Dutch-processed cocoa powder (can use regular unsweetened) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (170 grams) unsalted butter, room temperature 1 cup (200 grams) granulated white sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 3/4 cup (180 ml) buttermilk 1 tablespoon liquid red food coloring Cream Cheese Filling: 1/2 cup (113 grams) unsalted butter, room temperature 1 - 8 ounce (227 grams) cream cheese, room temperature 3 cups (345 grams) confectioners' (powdered or icing) sugar, sifted 1 teaspoon pure vanilla extract

Red Velvet Whoopie Pies:Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

Ina large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.

Inthebowlofyour electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugars until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions, beginning and ending with the flour. Drop heaping tablespoons (can also use a small icecreamscoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.

Bake for about 9-10 minutesor until the tops of the cookies, when lightly pressed, spring back(or a toothpick inserted into the center of a cookie comes out clean). Remove from oven and transfer to a wire rack to cool completely.

Cream Cheese Filling: Beat the butter until smooth and creamy. Add the cream cheese and beat until smooth. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the confectioners' sugar, and continue to beat until smooth and creamy.

To Assemble:Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. If desired, take a little of the filling and thin it out, to piping consistency, with a little milk or cream. Place in a small piping bag or plastic bag and pipe lines back and forth over the tops of the Whoopie Pies. The assembled cookies can be stored, covered, in the refrigerator for several days.

Makes about 17sandwichcookies.

Read more:http://www.joyofbaking.com/RedVelvetWhoopiePies.html#ixzz2GM8HpoiE

Cupcake Brownie

Haloo pecinta Chocolate pas banget dingin2 makan brownies tapi gak mau yang terlalu padat...
yess sipirilii ini cocok banget buat kalian yang suka brownies atau chocolate tapi gak mau yang padat n kerass ini cocok disajikan untuk teman minum teh/kopi berikut disimakkk:

Brownies Cupcake

Source: Joyofbaking

Brownie Cupcakes:

4 ounces (120 grams)unsweetened chocolate, chopped

1/2 cup (113 grams) unsaltedbutter, cut into pieces

1 1/4 cup (250 grams) granulated whitesugar

1 teaspoon purevanillaextract

3 largeeggs

3/4 cup (95 grams) all purposeflour

1/4 teaspoon salt

ChocolateFudgeFrosting:

4 ounces (120 grams) unsweetened chocolate, coarsely chopped

2/3 cup (150 grams) unsalted butter, room temperature

1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted

1 1/2 teaspoons pure vanilla extract

Brownie Cupcakes: Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line 12 muffin tins with paper or foil baking cups.  Melt the chopped chocolate and butter in a stainless steelbowl placed over a saucepan of simmering water. Once the chocolate is melted and smooth, remove from heat and let cool for a few minutes. Then stir (can also use a hand mixer) in the sugar. Add the vanilla and then add the eggs, one at a time, mixing well after each addition. Mix in the flour and salt until well blended.  Evenly divide the batter between the muffin cups. Place in the preheated oven and bake for about 20 - 25 minutes or until a toothpick inserted in the center of a cupcake has moist crumbs. Remove from oven and let cool on a wire rack. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, using a large Wilton plain, or open or closed star tip. Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes). Makes 12 cupcakes.

Happy Mother's Day

Selamat Hari Ibu...
Tahun ke 3 gw buat onde di Beijing...hehee kali ini disertai Wiwi membantuuu
hehehe
ondenya di kasi rainbow ama Wiwi hahaah kalo gw buat normall sajaa warnanya

Resepnya simplee :

Bahan Onde:
Tepung onde (1/2 bungkus-1bungkus)
Air kira2 250ml (Air sedang saja)

Cara :
Tuang tepung ke dalam baskom bersih lalu masukkan air perlahan2 lalu aduk2 dengan tangan
lalu masukkan lagi air kedalam nya aduk lagi sampai kalis dan adonan bisa dibentuk
lalu bagi menjadi beberapa bagian dan beri pewarna. (ak biasa diruma merah,ijo tapi kalo mau buat
rainbow bole tambah)
lalu setelah diberi pewarna sisihkan
dan pulung2 jadi bulat2 dan rebus di air mendidih sampai mengapung angkat sisihkan,rendam air dingin/es supaya ondenya kenyal2 kalo gak ada bole masukkkan freezer sebentar kira2 10 menit.

Kuah gulanya rebus daun pandan 3 batang bersama air gula lalu siram ke ondenya dan onde siap disajikan.

Snow White Musical Show

21 Desember 2012 kemarin atas usul Yongky kita nonton Snow White Drama Musikal yang di selenggarakan oleh Beijing Playhouse n di sponsorin oleh banyak Company ternama di Beijing seperti British school o Council, Beijinger,City Weekend,Jenny Lou's etc 

Show nya memakan waktu selama kurang lebih 2jam setengah dan diselenggarakan di National Olympic Stadium. Disana suasananya ramai oleh anak-anak sekolah.Drama Musikalnya menarik dan di perankan oleh para volunteer dari berbagai negara dengan English language n sedikit mandarin. Mereka bisa berinteraksi dengan penonton sangat menarik dan mereka hanya ada di beberapa event besar seperti sekarang untuk menyambut Natal.

Berikut foto-fotonya hehe

Agnes Lemon cheesecake Birthday cake

Ini sebenernya uda sebulan lalu tapi lupa di post hehee

ini cheesecake ak buat ultah agnes karena gk tau mau kasi kado apa soalnya dia tiap kali tanya 

mana cheesecake buat gw hahaa akhirnya ter realisasikan lhaaa hahaa

dan gw dapet n combine resep dari my lovely guru JoyofBaking silahkan diserap hahaa

Buat yang suka asem ini bakalan enakk tapi buat yang gak suka asem bisa kurangin kulit lemon gk usa pake 

Berikut resep nya 

Lemon Cheesecake 

by joyofbaking

Crust:

1 cup (100 grams) graham wafer crumbsor crushed digestive biscuits

1 tablespoon (15 grams) granulatedwhitesugar

4 - 5 tablespoons (55-65 grams) butter, melted

Filling:

2 - 8 ounce (454 grams) packages of full fat cream cheese, room temperature

2/3 cup (130 grams) granulated white sugar

1/8 teaspoon salt

2 large eggs, room temperature

1 teaspoon purevanillaextract

1/2 cup (120 ml) sour cream, room temperature

Lemon Curd Recipe:

3 largeeggs

3/4 cup (150 grams) granulated whitesugar

1/3 cup (80 ml) freshlemonjuice

4 tablespoons (56 grams)butter, at room temperature

1 tablespoon finely shreddedlemon zest

Cheesecakes:Preheat oven to 300 degrees F (150 degrees C) and place oven rack in the center of the oven. Line 12 muffin cups with paper or foil liners. For Crust: In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press a heaping tablespoon of crumbs onto the bottoms of the 12 muffin cups. Cover and refrigerate while you make the filling.

For Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until creamy and smooth. Add the sugar and salt and beat until combined.Scrape downthe sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated. Add thevanillaextract and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups. 

Bake for about 18 -22 minutesor until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate for several hours or overnight.

Lemon Curd:In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and cover immediately to prevent a skin from forming. Let cool until it of pouring consistency.

To Serve:Once the cheesecakes have been chilled, pour a heaping tablespoon of the lemon curd on top of each cheesecake. Gently smooth the lemon curd to form an even layer. Cover and return to the refrigerator for several hours or even overnight. To serve, gently remove the paper liners. If desired, use a small metal spatula, that has been dipped in hot water and wiped dry, to smooth the sides of the cheesecakes. The cheesecakes can be stored for several days in the refrigerator.

Makes 12 individual cheesecakes. 

Bread Pudding

Kali ini beralih ke dessert hehee...jadi ceritanya pertamaaa kali banget makan di restoran Feast pas lagi brunch terus langsunggg fall in lopheee gitu ceritanya ama si Bread pudding
terus Marisa cerita juga kalo si stanley perna buat juga enak jadi tertantang pengen cobaaa
terus pas lagi search2 e di JoyofBaking link favorit kuuu ini adaaa hehee
abis liat videonya langsung deh pengen cobaaa dan ternyata bener setelah dimakann...mmppphhh
enakkk nyamnyamm gk berasa pudding katanyaa temen2 tapi bener2 lembuttt gk bsa diungkapin hehe
berikut resepnyaaa

BREAD PUDDING
by joyofbaking

Bahan :
8-10 cups bread cut into dice (aku pake croisant golden phoenix jual sekantong kira2 isi 15 uk sedang)
*optional bole pake french,broiche,challah,croissant,itallian,panettone 

Fruit :(optional,aku gk pake soalnya lupa beli )
1bh Apel (potong kotak2) (peeled)
1 cup Sultana (raisin hijau)

Custard :
4 large eggs (aku buat setengh resep jade pake 2 butir)
200 gram granulated sugars (100gram sugars)
1 1/2 tsp Vanilla extract 
1/2 tsp Cinnamon (optional kalo gk suka gk usa pake gpp)
57 gram butter melted cooled (25grm)
960 ml half n half cream (ak buat ndiri resepnya dibawah kalo gk ada bole gnti whole milk aja)

Cara :
 1.Olesi pan (Ukuran 9inch kotak) dengan butter lalu letakkan potongan roti, sisihkan
 2.Mixer telur dan gula dengan speed tinggi sampai kental dan warna pucat seperti kuning lemon lalu
    masukkan vanilla dan cinnamon matikan mixer.
 3.Aduk-aduk dengan spatula lalu masukkan half n half cream aduk rata setelah itu masukkan 
    butter yang sudah dilelehkan(jangan panas2) aduk rata.
 4.Lalu tuang adonan ke pan roti dan tekan2 dengan spatula 
 5. Letakkan pan di dalam roast pan yang sudah terisi air panas dan  panggang selama kurang lebih 30-  
    60menit dengan suhu 150 derajat.
 6. Keluarkan dari roast pan dan diamkan di rack pan 10menit siap disajikan dengan ice cream.


Half n Half Cream substitution
7/8 cup (210 ml) whole milk plus 2 tablespoons (25 grams) melted unsalted butter

1/2 cup (120 ml) light cream (5% butterfat) plus 1/2 cup (120 ml) whole milk

1/2 cup (120 ml) partly skimmed milk plus 1/2 cup (120 ml) heavy whipping cream (35%)

ada 3 pilihan bole dicoba salah satunya 
aku pake yang ke 1 dan itu 3-3nya untuk 240 ml