That day I was very busy packing my stuffs that would be sent to Indonesia. But I couldn’t stop thinking about making any dessert. And finally I made this because I’ve already bought nutella several days before. As Laura said, it tasted like mousse but in baked version. 😛 Well, this was my last baking in Japan.
You can find the recipe here. (I skip cream of tartar)
This is my today’s experiment, Japanese Cheesecake, Cotton Soft Cheesecake, Soufflé Cheesecake, or whatever you named it. Really fluffy and melted in your mouth. It’s my first time making this cheesecake style, and I’m really happy that it’s perfect and even didn’t shrink, kyaaa.. It’s also the first time for me to bake using bain-marie (or water bath or double boiler) technique. I love the texture and the taste since the cream cheese flavor is not too strong. I only made a half of the recipe, using my leftover cream cheese after making red velvet cupcakes several days ago. And I just obtain a small cake, 12 cm diameter. In less than 10 minutes, I ate 3/4 of the cake, haha.
You can find the recipe here.
I had two ripe bananas and banana muffins were the phrase that came to my mind to do with that bananas. Previously I read several banana muffin recipes that use egg. Then I thought that if I used that recipe, I would get many muffins although I used only one egg (not in mood to eat many muffins by myself). If I made only a half of the recipe, I should also use a half of egg. I didn’t want to do that, so I searched the eggless one. In my opinion, the eggless cake recipe is really appropriate if you want to make only small amount of the cake. Like I did here, I only made 1/3 of the recipe and obtained 4 small muffins. 😛 Those muffins were not sweet for me, but they’re really nice to be accompanied by sweet drink.
You can find the recipe here.
Before leaving, Hicha gave me this Tokyo Banana’s product, the strawberry cake from Ginza, as written there. Although I’ve been 3 years living in Tokyo, it’s my first time trying Tokyo Banana, haha. It’s really delicious. The cake was soft, and there were strawberry cream and custard cream inside the cake. By the way, for moslems, please be careful when buying Tokyo Banana’s products. We can’t eat all of the products. Some of them contains wine or gelatin. You can check the お土産 (=omiyage) you can consume here.
Finally I had chance to make this red velvet thingy. It’s been looong time I want to try making red velvet cake, but this time I made the cupcakes version. I’ll make the cake version later. 😛 Today we had PPI Waseda gathering at TIEC Odaiba, and I think that’s a nice timing to try making this cake and bring them to the gathering. I planned to make the cupcakes early in the morning, but in fact I overslept, haha. I started preparing the ingredients and everything around 10 am. My oven is quite small, so I should bake the cupcakes in 2 batches. Rush, rush, rush, and in the end, the shape was not as I expected, haha. I finished around 12 pm, and therefore late to the gathering, hihi. I like the taste of this cake. At least I got this comment from Amil: the cake was soft and not too sweet, with sweet and sour taste from the cream cheese frosting, they produced a really nice combination. 😀
You can find the recipe here. (I substitute vinegar with lemon juice)
It’s been long time I want to try making something using puff pastry. I’ve never found it in the nearby supermarket, and I didn’t have enough will to make it from scratch since it would need looong time, hehe. Until one day Sre introduced me to a frozen pie sheet in OK Store. I guess it’s similar to puff pastry, haha. So here we are, my first experiment result. Mille-feuille, also known as the Napoleon, is a pastry of French origin. I first knew this dessert from Masterchef Indonesia. There was a challenge where Chef Marinka made a beautiful Napoleon and then the contestants should make it. My mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière). The top pastry layer is dusted with powdered sugar and cocoa sugar. Well, still not perfect yet, but not bad for a first experiment. And trust me, if you have frozen puff pastry, this one is really easy to make. 😀
You can find the recipe here.
Several times ago I found a cake named Lamington, a dessert of Australian origin. I think it’s really easy to make. It’s simply a sponge cake coated with chocolate icing and desiccated coconut. So finally I tried to make it yesterday, and this is my result. 😛 Actually I feel the icing is too sweet for me (maybe because I’m more familiar with Japanese cake recipes which are never too sweet). No wonder, it contains much sugar. I think it’s better to replace some of the sugar with melted chocolate, but I don’t know if it still could be called as Lamington or not, haha.. By the way yesterday I used dark cocoa powder instead of cocoa powder. It’s my first time using dark cocoa powder, and it came really dark, almost black, haha.
You can find the recipe here.
Today I took the last lesson from my cake course at ABC Cooking Studio. Among the available menus this month, I guess other menus mainly contain making cream or cake mixture by using mixer. I wanted to learn different technique on making cake and therefore I chose this menu. Apparently this cake (or cookies?) didn’t need mixer and egg. I could say that the basic mixture is like pie dough. We used the same dough for these two. The Carré Alsacien, the sweet one, ended with the mixture of sliced almond, dry raspberries, honey, cream, and butter plus raspberry jam on the top of the circle shaped dough. Salé Stick, the savory one, as its name (“salé” is French word for salt), is a stick with rock salt plus grated cheese as topping. Different from my previous lesson, today we got a nice box for bringing these home. It is look like I bought it in a shop, isn’t it? 😀
Happy New Year 2013 everyone! Finally we — Sre, Nova, and I — executed our plan to cook and stay overnight together. Our first menu was tofu hamburg, the same menu I learned at Survival Cooking III event. We chose it because Sre couldn’t attend the event but she wanted to try the recipe. Then we made simple salad from vegetables, smoked salmon, and 1000 island salad dressing. The next experiment, my choice, was sweet potato mont blanc. Many efforts were needed to make this dessert, especially the sweet potato cream, haha. The last one was fried tofu, Nova’s idea. 全部, 美味しかった. 😀
Kelas kedua terakhir saya di ABC Cooking Studio. Ribet beut dah namanya. Intinya sih ini butter cake rasa coklat campur chestnut. Tekstur butter cake emang lebih padat ya. Saya sepertinya prefer yang sponge cake atau chiffon cake :p Oia dari 6 buah kuenya ini mestinya toppingnya ada 3 macam, satu lagi marron glasse, tapi saya skip karena dulu pernah dibilangin Mbak Melia itu ada brandy-nya.