For The Love Of Baking

March 5, 2008

The Other One

In the midst of doing this and that, you know, the usual; translations, web project (this time something I really had no clue about: programming, which I thank God that it’s over), I’ve been busy testing some recipes and taking their photos for one company’s website that soon to be launched. Finally somebody took my food photos seriously

I was so damn tired and bored, when an angel came my way and said these magic words, “Riana, do you need anything from SG?” Ow My God, yes! Yes, I need something I’ve been craving for almost 3 years now!

When I visited Singapore in 2005, I came across this heavenly bites called Bakin’ Boys. I remember I even kept the box and brought it home, just for the sake of remembrance of this God’s gift to the world. I craved for it ever since.

Now, the angel, had asked me if I need anything from the land of the lion. My answer was definite as the sun will rise tomorrow morning. I need some bites of The Beatles of the cookies realm: Bakin’ Boys.

So right here, right now, when I’m breathing the air, living the life intended for me, I’m waiting for the magic package to arrive safely at my door. Pray for me, will you?

Ok. Back to the title of this post.
Remember Lemon Meringue Pie? I did mention I also baked Chocolate Meringue Pie, didn’t I? Well, here is the recipe. And the photo. And it was so good.

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February 8, 2008

Guilty Pleasure

Ow, yeah, baby.

The photos speak more than the words could even describe, I hope. The sinful treats. The skeleton in our closets. The deep dark secret we keep, in which each one of us indulges ourselves to the core from time to time. Better than sex, better than p**n

The french macaroons were in pistachio, blueberry, strawberry, rose and cappucino flavors. Yes, they’re sweet. Even too sweet for some people. But the meringue must have that much amount of sugar to hold its pretty round shape. And they had lots of ground almond, which made them a divine delight melting in your mouth good. Got them from Bakerzin, the desserts paradise, one of my happiest places ever exist.

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September 21, 2007

Nigella’s Chocohotopots

I‘m not really a fan of Nigella’s recipes. But I sure am a ~~big~~ fan of the show! Well,… after Jamie At Home, of course. C’mon. I mean, really.

The following recipe was not oh-my-God good, but it’s very easy to make, boasted the simple sweet and bitter taste, beautiful crack on top, wonderful gooey texture in the inside. Besides, the pots looked pretty

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February 5, 2007

Dark Secret

Classic.
Dark, moist.
Light, very soft.
A true favorite.

Use good quality chocolate for best result. I used Burgundy powdered cocoa (I’m not Tulip’s sales person!), and it’s just heaven. It smelled wonderful, with wonderful deep-color and heavenly flavor.

This recipe has been with me for awhile, one of my most reliable recipes that works everytime. For those of you who are new to baking, I suggest you pay attention to the basic technique of handling egg whites and folding it into batter. Don’t worry, it’s not as difficult as it sounds.

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August 28, 2006

Exhibit A

I think, I think, only in Indonesia people can find a brownie that is steamed. I personally never consider it as brownies. Steamed-rich-chocolate-layer cake, that’s what it is. I’m not a big fan of it, either. I just like this shot and am looking for a reason to put it up on this blog. Call me narcist, I’m happy

By the way, the title is for the photo, not the post. Doesn’t it look like Agatha Christie kinda thing? Genius woman Agatha.

Anyway.

I’ve been thinking whether or not to write the recipe here. I mean, this recipe has been around the foodblogs (Indonesians) and group lists, I don’t think most people still need it anymore. They just like to see nice pictures of them, you know, to get the feel of eating it, maybe. I don’t know, whatever.

Then I decided to translate the recipe into English, so foreign foodbloggers can benefit from it. But you know, I know they won’t make it anyway, because while western cakes usually contain like 1 to 3 eggs for one cake, we use lots and lots of eggs. Yep, 14 eggs for one pan of chocolate cake is normal for us. I mean, we have Lapis Legit (1000 Layers Cake) and Lapis Surabaya (Surabaya Layer Cake) which alone can use up to 30 eggs each. Not to mention Mesuba and Kue 8 Jam (8 Hours Steamed Cake). God knows how many eggs my mom threw in when she made those things!

My Asian foodblogger friends probably would understand, though. Besides, recipes are not always to be tried. But more to be observed, I guess. When we feel we get this certain call to actually try it, that’s where the magic happens.

So, here you are my friend: The Recipe.
(I know I talked too much, but I hope you learnt something)

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June 18, 2006

Baking Class: Petite Desserts in Plastic Rings

Update: Recipe in English is now available
14/9/06: Mandarin Surprise & Strawberry Bavarois
29/10/06: Black Forest Mousse & Tiramisu

Pictures from the last baking class of NCC-Titan.. enjoy.

Pandan Tiramisu

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May 19, 2006

Twelve Layers of Heavens

Update 17/8/06: Recipe in English is now available…

6 layers of Jaconde Cake + 6 layers of ganache = 12 layers of heavens

‘Nuff said.

Opera Cake (English version click here)
by Ita Kustina

Jaconde Cake:
200 gram Almond bubuk/ Mete bubuk
150 gram gula pasir halus
6 butir telur ayam utuh
50 gram mentega, cairkan
55 gram tepung terigu
115 gram putih telur
55 gram gula halus
Air kopi untuk siraman cake

Ganache:
500 gram Dark Cooking Chocolate, cincang
500 gram whipping cream

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