Description:
A typical German cake :-)
A layer of yeast dough cake covered with a vanilla pudding layer then topped with streusel (crumb).
It is easy to make, looks good and tastes good for sure :-)
I found this kind of cake texture first time in german's baking book... I dont know if it is originally from Germany or from other country but it is interesting.. there are a lot of german cakes are made this way, I mean with yeast dough and it is surprisingly good.

I made this for Gisela's husband's birthday party together with blueberry cheesecake.

This is for 26cm round springform.

Ingredients:
For the yeast dough, you need:
100 ml warm milk (I use 3,5% but you can use any kind. I think half and half would be good)
7 gram instant yeast
275 gram AP flour
1/4 tsp salt
25 gram caster sugar
1 egg, loosely beaten
50 gram melted butter


For the pudding:
500 ml milk
40 gr custard powder
150-200 gram sugar
1 tbsp lemon rind
400 gram cream cheese (you can also mix Quark with sour cream)
1 tsp vanilla flavoring

For the streusel, mix together with fork or pastry knife:
50 gram flour
40 gram cold butter (no margarine, it tastes different)
25 gram powdered sugar

Topping
15 gr dried cranberries (or any other dried fruits, eg. raisins )

Directions:
For the yeast dough, mix all ingredients, process it like bread (it has to elastic). Let rest.

Mix the ingredients for the pudding, except cream cheese and lemon rind.
Cook until thick. Remove from stove then mix it with the cheese and lemon rind. You can add a little bit of salt if you want, it can improve the taste.


Put the yeast dough in a already buttered baking pan evenly, put the pudding on top of it then scatter the streusel on top of it. Lastly, scatter the cranberries all over.

Bake for about 30 minutes, 180°C or until done.

Description:
A copy cat recipe from the famous Olive Garden restaurant' chicken marsala. I Like the smell :D
Love the taste.

Actually I planned to make satay because today, a friend of my husband suppose to come but he cancelled it yesterday and I already cubed my chicken. Don't feel like to make satay anymore, I turned the material into another dish :-)
I've added some sugar because I think it tastes much better that way :-)
I have to admit though, I am addicted to put sugar in almost all of my cooking :D (sweet tooth?)
The oregano smell surrounds my kitchen while i was browning the chicken pieces... hmmmm

Ingredients:
4 chicken breast halves -- boneless, skinless (mine are cubed)
1/4 cup cake flour ( i use AP Flour)
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon pepper
4 tablespoons oil
4 tablespoons butter ( i use 1 tbsp)
1 cup fresh mushrooms -- sliced
1/2 cup Marsala wine

Directions:
Combine flour, salt, pepper, and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.

Description:
The smell of this dish while roasted was so fragrant, combination of garlic and the herbs :D
I forgot where I got this recipe from, my fault :-(

Ingredients:
10 cloves garlic
1 teaspoon kosher salt
1/2 teaspoon black peppercorns
1 bay leaf
1 teaspoon cumin
1 teaspoon oregano
2 tablespoons olive oil
1/2 cup each orange and lime juice
3 lbs. pork roast (feel free to substitute it)

Directions:
Prepare the marinade by grinding the garlic, salt and peppercorns
into a paste with a mortar and pestle or knife.

Put garlic paste and all other ingredients except for the pork in a
large ziplock bag and whisk carefully.

Remove any excess fat from the roast. Pierce the meat all over and
add to the bag with the marinade. Refrigerate overnight, turning to
ensure that the marinade reaches all the roast.

About 3 hours before dinner, preheat oven to 350 degrees. Remove
roast from bag and place fat side up in a roasting pan. Keep the
marinade for basting.

Roast pork, basting frequently, for 2 1/2 hours or until desired
doneness is reached. Remove from oven and let rest several minutes
before slicing and serving.

Description:
No photo :-)
But this dish is guaranteed will make you earn compliments :-)

Ingredients:
1 whole chicken (about 2kg), cut into 4 pieces or use chicken thighs
15 dried chillies (adjust the amount to your liking)
10 shallots
3 garlics
1 stalk lemon grass, sliced thinly first.
2cm fresh ginger
2cm fresh turmeric (or ½ tsp turmeric powder)
2cm galangal
1 tbsp curry powder
assam juice (2 tbsp assam mix with some water, strain and discard seeds)
1 cup water
200 ml thick coconut milk
salt and oil



Directions:
Finely grind chillies, shallots, garlics, lemon grass, ginger, fresh turmeric and galangal.

Heat oil in a wok, stir in the ground ingredients. Cook until fragrant.

Add the assam juice, curry powder, coconut milk, 1 cup of water, and salt . Mix well and add in the chicken pieces . Simmer till gravy has thickened.

Remove the pieces of chicken and place them on a tray. Baste some gravy over the chicken and grill them until the chicken is golden brown, slightly burnt would be preferred.

Serve hot with lettuce, shredded cucumber and slices of tomato. Ayam Percik is a dish by itself but also goes well with rice or bread.

Description:
I bought pina colada liquer yesterday and i end up looking for ways to use it up :-) The light chiffon texture combined with aromatic coconut taste and a hint of liquer smell makes this cake perfect.

Ingredients:
A:
250 ml egg whites
150 gr caster sugar
1/2 tsp salt
1 tsp cream of tartar (you can omit this)

B:
50 gr caster sugar
30 gr corn starch or custard powder if possible
20 gr cream of coconut powder
150 gr flour
100 ml vegetable oil
100 ml pina colada cocktail
8 egg yolks
1 tsp double acting baking powder

Directions:
Preheat oven 180°C.
Heat up your tube pan (22 cm) in the oven while preparing the cake.

Whip the A ingredients until stiff, put aside.

Sieve together all the dry ingredients.
Whip egg yolks and sugar until light, add in the dry ingredients then the liquid (oil + the coctail).

Add the whipped egg whites to the egg yolks dough, a little at a time, mix well.
Pour in the hot tube pan, bake for about 45 minutes or until skewer inserted comes clean.
Put the pan upside down until the cake cool down before remove it to cool completely.

Description:
Ini sebenarnya bisa dibikin model cupcake tapi bisa juga dipanggang pake loyang gede, tapi karena yg ini dibikin utk pesta di sekolah anak-anak, kupikir lebih praktis kalau bisa dipegang :-)

Untuk variasi, tambahkan potongan buah.

Ingredients:
200 gr cream cheese
200 gr butter
180 gr gula kastor
4 butir Telur

ayak bersama:
150 gr tepung terigu
50 gr tepung custard (kalau ngga punya pakai maizena sbg pengganti)
1/2 sdt baking powder




Directions:
Kocok sampai halus: cream cheese, butter, gula.
Tambahkan telur satu per satu sambil terus dikocok sampai tercampur rata dan mengembang.
Tambahkan bahan kering, aduk rata.

Panggang dgn suhu 160°C selama kira-kira 30 menit atau sampai matang bila ingin permukaan kue yg rata. Pakai suhu 180°C bila ingin permukaan yang menjulang.

Description:
This is a present for my friends. They like eating cake but they don't bake :-)
Lucky me hahahahaha

The scent of this cake is calming me down, makes me feel happy :D
It is a mixture of cinnamon and nutmeg, my all time favorite :-)

Ingredients:
1/2 cup butter, softened
3/4 cup sugar
3 eggs
2 cups flour
1 tsp ground nutmeg
1 tbsp cinnamon powder
1 tsp baking powder
1/2 tsp baking soda
1 cup sour cream

Directions:
In a large bowl, cream the butter and the sugar until light and fluffy.
Beat in the eggs, mix well.
Combine the flour, nutmeg, cinnamon, baking powder, and the baking soda. Add to the creamed mixture alternately with the sour cream.
Pour into a 9 x 5 inch loaf pan that has been coated with cooking spray.
Bake at 350 F for 45-60 minutes or until a toothpick inserted near the center comes out clean.
Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Description:
I think everyone know how to make this :D
Basically it is just cooked pasta mixed with bechamel sauce.
Now, the sauce is the key of the whole story :D
This one is gourmet because of the ingredients, not just one but 4 types of cheese plus sour cream.

Yes, it is calory bomb but to make it sounds healthier, I've added carrot and onions. See? There are some vegetables in it :D :D :D

You can add extra veggies if you like :-)

Ingredients:
500 gr cooked pasta (I use penne, but any other kind of pasta will do too)

Cheesy Bechamel Sauce:
100 gr butter
1/4 cup flour
3 cups milk
1 cup sour cream
2 teaspoons salt
1/2 teaspoon white pepper (you can use black pepper but it will taste and look different)
1-3 cloves garlic, minced
1 onion, diced
100 gr carrots, diced, cooked
1/2 cup shredded mozzarella
1/2 cup shredded cheddar
1/4 cup shredded gouda
1/4 cup shredded parmesan

Directions:
In a medium saucepan, heat the butter over medium-low heat until melted. Stir in garlic and onion, cook until fragrant.
Add the flour, salt, pepper and stir until smooth.
Cook until the mixture turns a light, golden color so the flour makes a roux.

Mix in the milk and sour cream into the roux (preferably warm) slowly while whisking constantly until the sauce is smooth and creamy.
Bring to a boil then turn heat down, add all the cheeses except for half of the mozzarella and half of the cheddar and mix again.

Cook for a few more minutes until the sauce is nice and thick and all the cheese has melted. Taste the sauce to make sure it has enough seasoning. It should be a bit salty as it will go over pasta and needs a little extra salt to season the pasta dish.

Once your sauce is ready, add the cooked pasta and carrots to the pan and mix well. Make sure to spray your baking dish and then pour the pasta and cheese sauce into the baking dish.

Sprinkle the rest of cheese on top and bake at 200°C for 15 minutes or until the cheese on top is as golden as you like it. I love kind of burnt cheese on top of my mac n cheese so I left mine in a little longer.

Description:
Yes, oatmeal again :-)
It is easy to make when you have food processor, just pulse all of them then bake until done.

Ingredients:
500 gr shrimp
100 gr oatmeal
1 egg
1 tbsp shao xing wine
1 tbsp sesame oil
2 garlic or more if you like
1 spring onion, finely chopped
salt and pepper
1/2 tsp sugar

Directions:
Pulse all ingredients in food processor until well blended.
Form it into patties, baked in a pan until done.
If you want, you can also coat them with bread crumb and egg wash before bake them.
Serve warm with choice of salad.

Description:
Iya, ini resep hasil nyontek dari Lia :D
Kebetulan minggu ini ayam segar dijual murah, ya beli dah.. trus tadinya mo bikin ayam goreng tapi karena ngga pengen goreng2 akhirnya bikin ayam kuah aja :-)
Resep aslinya pake telor rebus, punyaku ngga pake.

Ingredients:
500 gr ayam kampung, potong-potong
800 ml santan encer
300 ml santan kental
Garam & gula pasir secukupnya
2 sdm air asam

Bumbu yang dibutuhkan:
1 batang serai, memarkan
4 lembar daun jeruk
5 butir cengkeh
5 cm kayu manis
2 lembar daun salam

Haluskan:
7 butir bawang merah
4 siung bawang putih
2 sdt ketumbar sangrai
½ sdt jintan
½ sdt merica bubuk
½ sdt pala bubuk
4 butir kemiri sangrai
2 ruas jari jahe

Directions:
Didihkan santan encer, masukkan ayam, bumbu dan air asam.
Tumis bumbu halus sampai harum dan matang, masukin ke rebusan ayam. Masak dengan api kecil sambil sesekali diaduk biar gak pecah. Tambahkan garam dan gula secukupnya.
Setelah ayam empuk dan kuah berkurang, tambahkan santan kental. Didihkan lagi 10 menit sambil terus diaduk.
Angkat, sajikan.

Description:
Easy to make :-)

Ingredients:
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups of flour
1/4 teaspoon salt
3/4 cup finely chopped almonds
1/3 cup powdered sugar to roll cookies in when baked

Directions:
Beat butter, powdered sugar, and the vanilla in a large bowl.
Stir in flour and salt and almonds. Shape dough into 1-inch balls place about 2-inches apart on ungreased cookie sheet.
Bake at 400° F. for 9 to 12 minutes.
Immediately remove from cookie sheet and roll in powdered sugar.
Cool completely on wire rack. Roll in powdered sugar again.

Description:
Ini sebenarnya kubuat karena ingin menyelamatkan pisangku yang mau dibuang suamiku :D
Ceritanya, temenku suka kelebihan pisang di tempat kerjanya, trus dia cerita kalau pisang2 itu akhirnya suka dibuang kalau sudah terlalu matang, jadi kubilang jangan dibuang, lain kali buat aku saja :D
Nah, pisang2 itu akhirnya berdatang dan menuh-menuhin kulkasku hahahaha, suamiku jadi gatel mo buang-buangin semua.. trus kubilang jangan dibuang, segera mo dipake kok.. memang ngga heran sih mo dibuang sama dia, soalnya tuh pisang dah kelamaan disimpan, kulitnya sudah keriput, item lagi hahahaha
Trus karena dah lama ngga ikutan MFM, hayuk dah, aku mo nyumbang puding pisang aja ya :D
MFM edisi Maret 2009 kali ini digawangi oleh Yeni.



Ingredients:
4-5 buah pisang matang, tambah bonyok tambah legit :D
50 gr custard powder atau maizena tambah 2-3 kuning telor
100 gr gula pasir (sesuaikan selera, kalau pisangnya manis mungkin ngga perlu sebanyak ini)
500 ml susu cair

Directions:
Haluskan pisang, campur dengan semua bahan lainnya.
Masak dengan api sedang sampai mengental.
Tuang di wadah, dinginkan.

Kalau mau, santap bersama buah segar atau saus favorit :.-)

Description:
The basic of this recipe is Indonesian traditional steam cake. I made a little twist by adding oatmeal and use caramel instead of caster sugar :-)


Ingredients:
3 medium eggs
50 gr caster sugar
1/2 tsp baking soda
1/2 tsp baking powder
350 gr sugar, make caramel with 400 ml of water (be careful not to burn it)
400 gr all purpose flour
100 gr oatmeal
200 ml vegetable oil



Directions:
Sieve together flour, baking powder and baking soda.
Beat sugar and eggs until very thick and pale, stop only when your mixer already makes trail on the dough.
Add all other ingredients to the dough a little by a little while mixing it.

Pour the dough in little ramekins which already lightly oiled until almost full.
Steam on high heat for about 25-30 minutes (or more, depends on the size of your mould) until done. Make sure you cover the lid of your steamer with cloth to prevent the water from dripping down to your cake.

Description:
This is a simple and quick meal, but tasty :-)
The idea comes from the way to make schnitzel.
The oatmeal crust gives nutty taste. Eat it with sauce of your choice, mine was with Indonesian sambal :D

Ingredients:
1 cup fat-free milk
1 large egg white, lightly beaten
2 cups oatmeal
1/4 cup all-purpose flour (about 1 ounce)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 (6-ounce) pangasius fillets or any kind of fish you like
4 lemon wedges

Directions:
Combine milk and egg white in a shallow dish, stirring well with a whisk. Combine oatmeal, flour, salt, and black pepper in another shallow dish.

Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Dip fish in milk mixture, and dredge in oatmeal mixture. Add fish to pan, and cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with your favourite sauce and lemon wedges.

Description:
Actually you can add just anything you want in this soup, peas or beans for example :-)
Easy to make, perfect for cold days :-)

Ingredients:
3 cloves garlic, chopped
1 cup onion, chopped
1/4 teaspoon basil, crushed
1 cup potato, raw diced
1/4 teaspoon thyme, crushed
1 cup carrots, sliced
1 bay leaf
1 cup celery, sliced
1/4 teaspoon pepper
32 ounces tomatoes, whole, coarsely chopped
2 tablespoons instant beef bouillon
7 ounces canned sweet corn, undrained
4 cups water
1 cup white wine
1 tablespoon salt


Directions:
Heat up some oil in the pot, stir in chopped garlic and onion, cook until fragrant.
Add the rest of ingredients, cook until the potatoes and carrots soft.
Adjust the taste. Serve warm.

Description:
Challah is traditional Jewish yeasted bread, it is the hebrew word for loaf. It is made with eggs, as well as flour, yeast, and water, and may be sprinkled with sesame seeds. It is sometimes called egg bread, and has a distinct yellowish interior if egg yolks are used. It is a part of many Sabbath celebrations, and also is consumed during many Jewish holidays.

Challah usually is braided in threes, but during Rosh Hashanah, a high Jewish holiday, the challah is in a form of a circle to represent life. There are many variations of this bread :-)

This is my entry for World Bread Day event hosted by Zorra. Actually it is for World Day of Bread on 16th Oct, but since I am flying tomorrow, Zorra said it is ok to post it today :-)


This is my second Challah, I made another version before and very impressed with the result, because out of such simple ingredients can create so fluffy and soft bread. This one too is a winner I would say :-)

One of the ingredient is mashed potato, which is interesting for me because usually breads are made mostly just with flours, so I know I have to give this a try when I read the recipe.
This is adapted from Das Buch vom Backen.





Ingredients:
275 gr cubed potato
7 gr dry yeast
80 ml oil
2 Eggs, size L
2 egg yolks
2 tsbps honey
1 1/2 tsp salt
560 gr bread flour

glaze:
1 egg yolk
poppy or sesame seeds

Directions:
Cook the potatoes with 625 ml of water until very tender, about 10 minutes. Drain and mashed. Put the potato water aside .

Mix yeast with 125 warm water, let it sit for 10 minutes until it is frothy.

Mix oil, eggs, egg yolks, honey, salt, 125 ml potato water and the mashed potato in a big bowl until well blended.
Add in the yeast mixture and then 250 gr of flour, mix it well.

Add another 185 gr of flour, knead it.
Put the dough onto floured working table and knead it for 10 minutes.
Add the rest of the flour if necessary, knead it well.

Put the dough in oiled bowl, brush some oil on to the dough surface, cover it with plastic wrap or damp cloth. Let it sit in warm temperature about 1,5 hour until it is double in size.

Knead the dough another 5 minutes. Cut the dough into 2 pieces then divide each of them into 1/3. Let them sit another 10 minutes then roll into a long sausages. Make braid with 3 of the dough rolls (I made 4), tuck the end underneath the braid, then put it on the baking tray.

Brush the surface with egg yolk then sprinkle with poppy or sesame seeds.
Let it sit for 30 minutes until it doubles then bake for 50-55 minutes, 180°C.

Note:
You can also make 1 big and 1 small braid and put the small one on top of the big one :-)

Description:
Brazilian deep fried chicken filled dough. Taste not bad at all but I prefer the Indonesian version.

Ingredients:
3 boneless chicken breast

½ chopped onion

2 chopped cloves of garlic

6 tablespoon margarine

2 cubes beef bouillon

salt

ground pepper

3 cups all-purpose flour

1 (8oz) cream cheese

2 eggs

Bread crumb


Directions:
Combine chicken breast, chopped onion, garlic, beef bouillon, salt, ground pepper, margarine and 3 cups of water in a pressure cooker. Place the pressure cooker in medium-heat. Chicken is ready 10 minutes after the regulator starts to blow steam.

(If you don’t have a pressure cooker, cut chicken breast into 2-inch cubes and cook with the same ingredients in a saucepan over medium-heat for about 30 minutes or until done.)



Remove chicken breast from broth. Finely chop chicken breast to make the coxinha filling.

You can increment the filling with parsley, green onions. But do not add liquids to the filling.



Bring exactly 3 cups of the remaining broth to boil. Add the 3 cups of flour into the boiling water and stir vigorously with a wood spoon for about 1 minute until it become dough. Take dough out of pan. When warm, knead dough until it becomes smooth and dissolve the flour lumps (about 10 minutes).



Flatten dough with a rolling pin to about ¼-inch thick and cut medium size circles with a biscuit cutter. Place the dough in your palm, place a small cube of cream cheese and a teaspoon of chicken filling previously prepared.

Dose the ingredients according to the size of the dough circle you cut so that you can close the dough with the filling inside. Knead scraps and re roll, repeat cutting circles until all dough is used.

Fold and close the dough in a shape of a drum stick (a little chicken drum stick in Portuguese translate to "coxinha"). Grease hands if necessary.

Baste the filled dough with egg whites and roll them over breadcrumb.



Deep-fry the snacks 350 °F for about 8 minutes or until golden brown.


SERVE:

Place in baking cups and serve with guaraná.



SERVING SIZE: 60 bite size coxinhas or 30 mediums.

.

http://cookbrazil.com/

Description:
I would say this is Greek's version of goulash :D
The smell while cooking this surrounding my kitchen and it's divine!
I fried the cumin together with garlic to let it smell even more fragrant.
The flavour is mildly sweet and sour. When serving this, bring the pot on the table to let everyone smell it while you're serving it :-)

Note: I noticed there are many variations of this recipe, this one's using feta cheese. I personally don't like this cheese, so next time I'd omit it.

Ingredients:
3 1/2 lbs (1,8 kg) boneless shoulder or top round of beef, cut into 2-inch cubes
3-4 Tbsp olive oil (more if needed)
1 tsp cumin powder
1 cup dry red wine
2 cups beef or chicken broth
3 cloves garlic, finely chopped
3 tbsp tomato paste
4 tbsp red wine vinegar
10 whole cloves
2 cinnamon sticks (you can use powder one too)
1 tsp oregano
2 bay leaves
2 tsp sugar
1/8 tsp freshly ground black pepper
2 lbs (1 kg) tiny white onions, or coarsely chopped regular onions
4 tbsp corinthian raisins
8 oz (200 gr) feta cheese, cut in small cubes


Directions:
Heat the oil in a large heavy pot over high heat and cook the beef, garlic and onion until the beef is browned on all sides and the onion is lightly browned around the edges, about 10 minutes. Add the remaining ingredients, except the cheese, and bring to a boil. Reduce the heat and simmer covered until the beef is tender, about 90 minutes. Add the feta cheese at the end of the cooking process, gently cook until it's completely dissolve. Adjust the taste to your liking. You can serve it with rice or pasta.

Serves 4 to 6.

(I put the cloves in a tea egg so later on it is easy to take it out)

Description:
This is a brazilian banana cobbler, very easy to make and taste good. Imagine this: creamy custard combined with sweet banana then comes the hint of cinnamon... how would you like that? :-)

This torta comes from Minas Gerais region.
I got the recipe from http://cookbrazil.com

Especially for Joice, to let you know that I have you in my thought :-)

(Wi, kamu bantuin abisin yaaaa..)

Ingredients:
1 qt milk (about 950 ml, i mixed mine between cream and milk)

10 tbs granulated sugar

3 tbs of powdered sugar

5 tbs corn starch (you can use custard powder)

3 separated eggs

ground cinnamon

6-12 bananas (depends on the size) split in halves (prefer slightly green but i used ripe ones)


Directions:
Cream:

In a saucepan, combine 10 tbs of granulated sugar with 5 tbs of cornstarch. Stir in the egg yolks. Pour the milk in. Mix with a wood spoon. Bring the liquid to boil and simmer for about 20 minutes until you get a cream. Let cream cool before assembling the pie.



Cover the bottom of pan with 1/2 of cream.

Make a layer with 1/2 of the bananas and sprinkle granulated sugar and cinnamon.

Distribute the remaining cream.

Make a second layer with the remaining bananas and sprinkle sugar and cinnamon.



Beat egg whites in small mixer bowl until it becomes stiff peaks, keep mixing and add 3 tbs of powdered sugar.

hint: add a pinch of baking powder while beating make it increase in volume.

Cover the pie with this icing.

Preheat oven to 325 °F and bake pie for 5 minutes or until icing becomes golden brown.


SERVE:

Serve warm or refrigerated.



STORAGE: Keep refrigerated for one week. Do not freeze.

Description:
Nih resep sekarang jadi favorit terbaruku, sudah 4 kali bikin pake resep ini, yang makan semuanya muji. Memang teksturnya lebih halus dibanding buttercake umumnya, lah telornya aja banyak gitu :-)

Resepnya diposting Liana di NCC dan Dapurbunda. Satu resep ini cukup untuk loyang 26 cm.
Sumbernya: Resipi.net

Ingredients:
Bahan A

10 biji telur sejuk (telur yg baru dikeluarin dari kulkas) -> saya pakai telor suhu ruangan

50 gr air (ngga pake)

30 g ovalette (pake 1 sdt)

1 1/2 tsp baking powder

350 gr castor sugar (pake 300 gr)

400 gr tepung terigu (boleh gunakan superfine flour,tepung hongkong)ayak --> saya pakai 350 gr terigu + 50 gr maizena

1 tsp vanilla essence/bubuk


Bahan B

350 gr butter

2 sendok makan penuh SKM (kadang pake, kadang ngga, tergantung stock)

Directions:
Kocok telur sampai putih dan mengembang. Masukkan ovalette, gula, baking powder dan air serta vanila esen. mixer lagi sampai kental, masukkan tepung. mixer lagi sampai tercampur rata dan kental.

ditempat lain mixer mentega sampai putih, masukkan SKM, kemudian campurkan kedua adonan dan mixer sampai tercampur rata.

Kalau cara saya: telor, gula dan ovalet kukocok sekalian semuanya sampai kental, trus masukin terigu dan mentega kocok bergantian, trus dipanggang.

Menteganya juga kalau lagi males ngga kukocok, dipanasin aja sampai lembek tapi ngga cair, jadi kayak bubur, trus dicampur di adonan.. hasilnya ternyata sama dengan mentega yg dikocok dulu.. jadi buat yg pemalas spt saya bolehlah dicoba :D

Tuangkan ke loyang ukuran 8 inc x 8 inc dan bakar ampe mateng. mengenai suhu oven adalah tergantung kepada suhu oven masing2..saya pakai 170°C, 60 menit.. kalau pakai 180°C kalau ngga salah ingat 45an menit dah kelar.

ngga pake foto ya :-)