tag:blogger.com,1999:blog-11189487020783295752024-03-13T00:52:10.276-07:00Apron and CreamApron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-1118948702078329575.post-15526380247125217322019-01-02T20:35:00.000-08:002019-01-02T20:35:17.182-08:00Klepon Cake Indonesian Infused Cake Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9GmnRp7ayaNDl_1EbajNx7ZMJY0YvNubPLYfrihHEvgoaIHXhhRCVoTRRhkkrJC37N98bxoE_8m-Zs_cfqbg-ZAcGBROtDV1E0cOYYElPSSC6KUf8LUMiwpWF6H4A0DiLif5SX5sQYCfd/s1600/TERANG+KLEPON_CAKE_APRON_AND_CREME_RECIPE_INDONESIAN_food_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1074" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9GmnRp7ayaNDl_1EbajNx7ZMJY0YvNubPLYfrihHEvgoaIHXhhRCVoTRRhkkrJC37N98bxoE_8m-Zs_cfqbg-ZAcGBROtDV1E0cOYYElPSSC6KUf8LUMiwpWF6H4A0DiLif5SX5sQYCfd/s640/TERANG+KLEPON_CAKE_APRON_AND_CREME_RECIPE_INDONESIAN_food_3.jpg" width="640" /></a></div>
In my country Indonesia now hits make traditional dessert into modern dessert, using the same ingredients, taste, and color but in a different form. I tried to make one of them, its Klepon, klepon have 3 main ingredients pandan, gula melaka, and coconut, it has chewy texture from glutinous rice flour and crunchy texture from shredded coconut. In my version or the modern one, I tried to make it into a cake form, its pandan cake, gula melaka syrup with buttercream, and shredded coconut in between the cake and buttercream.<br />
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Ingredients: <br />
Pandan ogura cake (I'm using tintinrayner recipe)<br />
Egg yolks mixture :<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-ZQqHHoumT3kI6oZe31Tzu1g_8Jrx3GS7ipePXGjPZdXuTcCtw51l23Jxe5okpRmzsRF6fzlGfFPn9ryDlL_53Hq-YNhWoVADjrrPbll6hVtBi3cYG5AwYKJoxi0A5PaKxuPSs1Ykxpy/s1600/KLEPON_CAKE_APRON_AND_CREME_RECIPE_INDONESIAN_food_4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-ZQqHHoumT3kI6oZe31Tzu1g_8Jrx3GS7ipePXGjPZdXuTcCtw51l23Jxe5okpRmzsRF6fzlGfFPn9ryDlL_53Hq-YNhWoVADjrrPbll6hVtBi3cYG5AwYKJoxi0A5PaKxuPSs1Ykxpy/s400/KLEPON_CAKE_APRON_AND_CREME_RECIPE_INDONESIAN_food_4.jpg" width="400" /></a>5pc egg yolks<br />
1pc whole egg<br />
40gr canolla oil<br />
80gr coconut milk<br />
1tsp pandan paste<br />
85gr cake flour ( shifted )<br />
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Egg white mixture:<br />
5pc egg whites<br />
80gr caster sugar ( shifted )<br />
1/4tsp cream of tartar or 1sdt lemon juice<br />
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Gula melaka syrup:<br />
100ml water<br />
100gr Gula melaka<br />
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Italian meringue melaka buttercream:<br />
100gr sugar<br />
100gr melaka sugar <br />
100ml water<br />
180gr egg whites<br />
400gr unsalted butter<br />
1tsp vanilla extract<br />
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Shreeded coconut<br />
Pandan leaves<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdbfuaPs7gW4UkjFGSLs4FGh4xJHwzjOCs5i01KaldxRv5BXpgnMQguyLs-OvRzEzJDWil5wD5zPBRfEW3An3eDw0kQGwycncsfm_bOW7xDal2dPbArww0wJnw5Lh60abAxJrxJwwVrzYO/s1600/KLEPON+CAKE+APRON+AND+CREME+RECIPE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdbfuaPs7gW4UkjFGSLs4FGh4xJHwzjOCs5i01KaldxRv5BXpgnMQguyLs-OvRzEzJDWil5wD5zPBRfEW3An3eDw0kQGwycncsfm_bOW7xDal2dPbArww0wJnw5Lh60abAxJrxJwwVrzYO/s640/KLEPON+CAKE+APRON+AND+CREME+RECIPE.jpg" width="640" /></a></div>
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Instruction:<br />
Pandan Ogura Cake<br />
1. Preheat oven 170C. Place a tray of water at the lowest rack.<br />
2. Mix all egg yolks mixture using whisker until well combined.<br />
3. Using standmixer, beat eggs until foamy, add cream of tartar, add sugar gradually until reach soft peak.<br />
4. Add egg white mixture into egg yolks mixture in 3 separate additions, fold gently using spatula until fully combined.<br />
5. Pour the batter into the pan for 50 minutes or until toothpick came out clean.<br />
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Gula Melaka syrup<br />
1. Cook gula melaka and water until dissolved and thick.<br />
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Italian Meringue melaka buttercream<br />
1. In a small saucepan add sugar and water to a boil, boil until syrup reach soft ball stage or 117C on a candy thermometer.<br />
2. In an electric mixer beat egg whites until stiff and foamy.<br />
3. Beat on high, pour the sugar syrup gradually at the side of the bowl after that add gula melaka syrup. Beat until steam no longer visible aroung 10-15minutes.<br />
4. Beat in butter a few piece at a time, add vanilla extract, keep beating until smooth.<br />
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Arrange the cake:<br />
1. Put 1st layer pandan cake on cake board.<br />
2. Brush gula melaka syrup into cake using pastry brush.<br />
3. Use plastic pipping squeeze in the frosting in an even layer over the cake.<br />
4. Sprinkle shreeded coconut evenly over the top of the frosting<br />
5. Repeat 2 times.<br />
6. Decorate top and side cake with buttercream and gula melaka or pandan leaves<br />
7. Enjoy :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBOk-S1YCqXfCHHI8YO3WiaHBBy41_KFWCk7C96JMXI8pyFxZeqeOZd7v-LPoC7TrZ0r6xCDIfiq5_-oyccjyGwyFb107awUH7MkS-9h_DrUIxuqPSjsCxpKUmBSXk51GYG6zj1Lb6O_k0/s1600/KLEPON_CAKE_APRON_AND_CREME_RECIPE_INDONESIAN_food_2+terang.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1015" data-original-width="1600" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBOk-S1YCqXfCHHI8YO3WiaHBBy41_KFWCk7C96JMXI8pyFxZeqeOZd7v-LPoC7TrZ0r6xCDIfiq5_-oyccjyGwyFb107awUH7MkS-9h_DrUIxuqPSjsCxpKUmBSXk51GYG6zj1Lb6O_k0/s640/KLEPON_CAKE_APRON_AND_CREME_RECIPE_INDONESIAN_food_2+terang.jpg" width="640" /></a></div>
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Apron and Creme</div>
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<br />Apron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.com0tag:blogger.com,1999:blog-1118948702078329575.post-69018874312232673722018-11-21T01:22:00.002-08:002018-11-21T01:23:33.601-08:00Fragrant Mango Sticky Rice Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRkiLSAt3edUL4ouIIfclzav48OAq-F9IC4bQh03XLwZaK6Mi78Oio6zOPW9ZvtL9WjvzmfqEBBCOb0lwuk2qUs7MnoGuyARbiL6UHNnyesjlqO2yzig-q6bVj8zThTPTT8VeIZPEDNWuh/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRkiLSAt3edUL4ouIIfclzav48OAq-F9IC4bQh03XLwZaK6Mi78Oio6zOPW9ZvtL9WjvzmfqEBBCOb0lwuk2qUs7MnoGuyARbiL6UHNnyesjlqO2yzig-q6bVj8zThTPTT8VeIZPEDNWuh/s640/Untitled-1.jpg" width="640" /></a></div>
One of my favorite Thailand desserts, I tried this dessert 10 years ago in Bangkok, and it's just so delicious until every time I eat in Thailand restaurant in Indonesia I always asking for this particular dessert, It's fragrant, chewy, sweetness and salty at the same time. I make it in sushi shape so I can taste everything in one bite đ<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_gspvSdiyydrkJ3t0rVvwbBFI8PW6yOccGGN9x2AV57a0CIR9Q6uoK8D-_FcHKfnGtLGzcIrnmXp1ohcoDeHHWZNEohUXQkhnjBtmsC61Ayd3AjOhVuH14-oL-6PAXqF7dXPAEalU0jan/s1600/Mango_sticky_rice_thailand_dessert_recipe_apron_and_Creme+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_gspvSdiyydrkJ3t0rVvwbBFI8PW6yOccGGN9x2AV57a0CIR9Q6uoK8D-_FcHKfnGtLGzcIrnmXp1ohcoDeHHWZNEohUXQkhnjBtmsC61Ayd3AjOhVuH14-oL-6PAXqF7dXPAEalU0jan/s640/Mango_sticky_rice_thailand_dessert_recipe_apron_and_Creme+6.jpg" width="640" /></a>Ingredients<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP7G8ECVBDtsiMEb1A8Dmzuvqld8Evv-1uwFcw-gHedTs11LbpgGl4ZrROB8MAgOyXqB9QAoqlvebnxoR-31Zkxvxvjm2F213XvtoYczurY16c9JYClKa40IdvcraAuGGhQnD0abgEG5ft/s1600/Mango_sticky_rice_thailand_dessert_recipe_apron_and_Creme+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP7G8ECVBDtsiMEb1A8Dmzuvqld8Evv-1uwFcw-gHedTs11LbpgGl4ZrROB8MAgOyXqB9QAoqlvebnxoR-31Zkxvxvjm2F213XvtoYczurY16c9JYClKa40IdvcraAuGGhQnD0abgEG5ft/s640/Mango_sticky_rice_thailand_dessert_recipe_apron_and_Creme+3.jpg" width="426" /></a>Glutinous rice:<br />
500gr glutinous rice (soak in water overnight, the longer it soaked, the faster it will cook, I soak it for 2days đ)<br />
400ml coconut milk<br />
200gr sugar<br />
1 1/2tsp salt<br />
6 pandan leaves ( for coconut milk )<br />
6pandan leaves ( for glutinous rice )<br />
2pc mango<br />
Coconut sauce:<br />
250ml coconut milk<br />
1/2tsp corn starch<br />
1tbsp sugar<br />
1tsp salt<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIK9joFL6vFmC7mZuU3X2pTVy6uVzXfkFe_8o16Gb7iAIVcOWFwa9vh6rvuyqPMkhBWdtCMkz7IYm4Q6fQruPX3EO2WSapjNiGj9Xmty3JqS-loUTpTr_X49RLvgF2uBLHOmfettLC9gVb/s1600/Mango_sticky_rice_thailand_dessert_recipe_apron_and_Creme+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIK9joFL6vFmC7mZuU3X2pTVy6uVzXfkFe_8o16Gb7iAIVcOWFwa9vh6rvuyqPMkhBWdtCMkz7IYm4Q6fQruPX3EO2WSapjNiGj9Xmty3JqS-loUTpTr_X49RLvgF2uBLHOmfettLC9gVb/s640/Mango_sticky_rice_thailand_dessert_recipe_apron_and_Creme+5.jpg" width="640" /></a>Instruction:<br />
1. Prepare steamer on high heat, place the soaked glutinous rice on top, steam for 15minutes. (if you soak it just a few hours, steam it for 30minutes )<br />
2. In a saucepan cook coconut milk, sugar, salt, and pandan leaf until hot.<br />
3. Add hot coconut milk mixture into half-cooked hot glutinous rice, stir using wooden spatula until incorporated.<br />
4. Add pandan leaves, cook again until the glutinous rice cooked.<br />
5. Peel and slice mango into bite size.<br />
Coconut sauce:<br />
1. Mix all the ingredients cook for 2-3minutes/until boiling<br />
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Ensemble:<br />
Shape glutinous rice into sushi shape, place the sliced mango on top and pour coconut sauce on top before serving.<br />
Enjoy :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRBKfrUyt4-dhBnUDzpwb6lk9lO1_33Bpr-E2zjhLmHgwbaUoB4BAkiJPClUEYR1p8F7JW7CWiKmICWS4gKQXpyMVev3oExfvqf_xu2bsN-452fpFE1WoRC8yoObYzwb_2ssH29pKlg4jQ/s1600/Mango_sticky_rice_thailand_dessert_recipe_apron_and_Creme+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRBKfrUyt4-dhBnUDzpwb6lk9lO1_33Bpr-E2zjhLmHgwbaUoB4BAkiJPClUEYR1p8F7JW7CWiKmICWS4gKQXpyMVev3oExfvqf_xu2bsN-452fpFE1WoRC8yoObYzwb_2ssH29pKlg4jQ/s640/Mango_sticky_rice_thailand_dessert_recipe_apron_and_Creme+4.jpg" width="640" /></a></div>
Apron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.com0tag:blogger.com,1999:blog-1118948702078329575.post-61271122316191380092018-11-14T21:02:00.002-08:002018-11-14T21:05:46.339-08:00Banana Cake with Rum Caramel Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwHnAgPFGgoFseHzFiyAuUtcx4OniLU_8HR9JnZGQuHvEvndZY_KFTVMhlREKyT605jMWg8X9A5-U8yje5MX8QoLqgFVOzHyX0GQgoYhRRL5Iye5YJfUPBiPzm-miRU1fMCZgt0AzN5b9G/s1600/banana_cake_with_rum_caramel_sauce_apron_and_creme_cream_recipe+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwHnAgPFGgoFseHzFiyAuUtcx4OniLU_8HR9JnZGQuHvEvndZY_KFTVMhlREKyT605jMWg8X9A5-U8yje5MX8QoLqgFVOzHyX0GQgoYhRRL5Iye5YJfUPBiPzm-miRU1fMCZgt0AzN5b9G/s640/banana_cake_with_rum_caramel_sauce_apron_and_creme_cream_recipe+1.jpg" width="640" /></a></div>
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When you get too many over ripped banana you can use it to make banana cake just like what I did đ These banana cake are very moist, soft, easy and not too sweet because I reduce the sugar amount, I find these recipes from Ottolenghi cookbook that I bought from Singapore last year.<span id="goog_778973355"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS390oyW7DPmOL7HAPbvtPlAhFNFpLDRfZBUhSUkLas1olsyXKpMHemAcRh7Hidc-kAUhpkKpGlAOk4z5-pZsaIYVc7021te5WeyD9FoOZbItgmUlF3tWqwf4fOPPeuDskP2b2nw5Wkt_Z/s1600/banana_cake_with_rum_caramel_sauce_apron_and_creme_cream_recipe+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS390oyW7DPmOL7HAPbvtPlAhFNFpLDRfZBUhSUkLas1olsyXKpMHemAcRh7Hidc-kAUhpkKpGlAOk4z5-pZsaIYVc7021te5WeyD9FoOZbItgmUlF3tWqwf4fOPPeuDskP2b2nw5Wkt_Z/s640/banana_cake_with_rum_caramel_sauce_apron_and_creme_cream_recipe+5.jpg" width="640" /></a>Ingredients:<br />
100gr unsalted butter<br />
40gr granulated sugar<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt4Fr5ViMUmrfU_VIbIgRWTTkEjqnCmGUHAah5yMspLe1yUIvqM2yjNEKS_qnlnLIuwi2cj39lWiQDTOxZMspsIHZHqFlJqDGuQtVpSpHx1r_J7KC7VmApTCj_4sieqgnS3mPWzERG1ZJP/s1600/banana_cake_with_rum_caramel_sauce_apron_and_creme_cream_recipe+4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt4Fr5ViMUmrfU_VIbIgRWTTkEjqnCmGUHAah5yMspLe1yUIvqM2yjNEKS_qnlnLIuwi2cj39lWiQDTOxZMspsIHZHqFlJqDGuQtVpSpHx1r_J7KC7VmApTCj_4sieqgnS3mPWzERG1ZJP/s400/banana_cake_with_rum_caramel_sauce_apron_and_creme_cream_recipe+4.jpg" style="cursor: move;" width="400" /></a></div>
40gr light brown sugar<br />
2 eggs<br />
1tsp vanilla extract<br />
110gr all purpose flour<br />
100gr ground almond<br />
2tbsp milk powder<br />
1/8tsp salt<br />
3/4tsp baking soda<br />
pinch of ground cinnamon<br />
225gr ripe banana<br />
100gr sour cream<br />
2tbsp dark rum<br />
Rum caramel:<br />
200gr caster sugar<br />
125ml water<br />
130ml double cream<br />
2tbsp dark rum<br />
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Instruction:<br />
1. Preheat oven 180c<br />
2. Beat butter, granulated sugar, and light brown sugar on electric mixer until light.<br />
3. Add eggs one at a time, beating well after each addition, then add vanilla extract, beat until combined.<br />
4. Sift flour, ground almonds, milk powder, salt, baking powder, and ground cinnamon. Set aside.<br />
5. Mashed ripe banana, then add sour cream and dark rum, whisk to combine.<br />
6. Mixer on low, add 1/3 mashed banana mixture to butter mixture one at a time alternately with flour mixture until everything is combined.<br />
7. Spoon the mixture into the silicone mold, filling them about three-quarters of the way up the sides. Bake for 35 minutes.<br />
Rum Caramel:<br />
1. In a saucepan place caster sugar and water, let it boil for 8-10minutes, don't stir it, but gently swirl the pan so it won't crystallize at the edge, keep swirl until it reaches dark amber color, remove from the heat.<br />
2. Carefully pour double cream and rum, mix using spatula until smooth.<br />
3. Drizzle rum caramel over the cakes.<br />
Enjoy :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB-kmyuBnxAm6v8Dqhj5xCrJEy-UyyOEtbufSC5sh_oIBoUV5CsNlFNySKF5Upy7zPThW0TGbwolCZmdpmqFb2N_bqLyTxPWHO1Hn2ZB4htzYrZ0R5sHfaRC95fAZ9cHLhsVXxrr0FeuIu/s1600/banana_cake_with_rum_caramel_sauce_apron_and_creme_cream_recipe+22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB-kmyuBnxAm6v8Dqhj5xCrJEy-UyyOEtbufSC5sh_oIBoUV5CsNlFNySKF5Upy7zPThW0TGbwolCZmdpmqFb2N_bqLyTxPWHO1Hn2ZB4htzYrZ0R5sHfaRC95fAZ9cHLhsVXxrr0FeuIu/s640/banana_cake_with_rum_caramel_sauce_apron_and_creme_cream_recipe+22.jpg" width="640" /></a></div>
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Apron and Creme</div>
Apron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.com0tag:blogger.com,1999:blog-1118948702078329575.post-64713382577940035352018-11-10T17:58:00.000-08:002018-11-14T21:18:41.453-08:00Moist Lemon Pound Cake with Lemon Glaze<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkD8CkMw1gVF1bi9Cj3gPHARgI07BK5JVm5px3DSi_5wHlDMDTq8szszfUFYVVIy1CPGxjrAF3UTwRXSKEUR-DLG7eAdjJdwCsfTQb_nkn26xSYoZuY0FDYYsIyM28aBhHpnrR_J5fCmfG/s1600/lemon+pound+cake+moist+sweet+easy+apron+and+creme+cream+with+lemon+glaze+and+edible+flower+3+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkD8CkMw1gVF1bi9Cj3gPHARgI07BK5JVm5px3DSi_5wHlDMDTq8szszfUFYVVIy1CPGxjrAF3UTwRXSKEUR-DLG7eAdjJdwCsfTQb_nkn26xSYoZuY0FDYYsIyM28aBhHpnrR_J5fCmfG/s640/lemon+pound+cake+moist+sweet+easy+apron+and+creme+cream+with+lemon+glaze+and+edible+flower+3+copy.jpg" width="640" /></a></div>
I made this cake for my best friend birthday, glad they like it đ This moist, not too sweet, with an intense refreshing lemon flavor is my current favorite pound cake. Nothing like freshly juiced lemon juice, I recommend don't use any artificial flavor for this cake đ I actually remade this cake a few times and try using lemon artificial flavor and the result is very different, lemon juice really enhance the lemon flavor much more.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACHTngOmvbMLRCkNsfcQ8am1gtgZDVY0PdAHestL-sCiuc8-Dx94DFOoSLZDO81c8VfnQYcDU-UAPZ63n5jZ7t4zDoDihOP7Dd-LPmRE6IHQQLaSqT2UZLiA3w54CBWJG_VTsueeK8PZC/s1600/lemonn+pound+cake+moist+sweet+easy+apron+and+creme+cream+with+lemon+glaze+and+edible+flower+7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACHTngOmvbMLRCkNsfcQ8am1gtgZDVY0PdAHestL-sCiuc8-Dx94DFOoSLZDO81c8VfnQYcDU-UAPZ63n5jZ7t4zDoDihOP7Dd-LPmRE6IHQQLaSqT2UZLiA3w54CBWJG_VTsueeK8PZC/s1600/lemonn+pound+cake+moist+sweet+easy+apron+and+creme+cream+with+lemon+glaze+and+edible+flower+7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACHTngOmvbMLRCkNsfcQ8am1gtgZDVY0PdAHestL-sCiuc8-Dx94DFOoSLZDO81c8VfnQYcDU-UAPZ63n5jZ7t4zDoDihOP7Dd-LPmRE6IHQQLaSqT2UZLiA3w54CBWJG_VTsueeK8PZC/s640/lemonn+pound+cake+moist+sweet+easy+apron+and+creme+cream+with+lemon+glaze+and+edible+flower+7.jpg" width="426" /></a><br />
Makes 2<br />
Ingredients:<br />
120gr unsalted butter<br />
70gr salted butter<br />
<br />
150gr confection sugar ( sifted )<br />
1tsp Lemon zest ( from 1 large lemon )<br />
4 large egg<br />
190gr almond powder<br />
45gr all-purpose flour (sifted)<br />
1/4tsp baking powder<br />
55ml Lemon Juice ( from 1 large lemon )<br />
Edible flower <br />
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Lemon Glaze:<br />
190gr confection sugar<br />
40ml lemon juice<br />
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Instruction:<br />
1. Preheat oven to 170c, spread butter and sprinkle some flour in small chiffon pan d: 10cm and turn to coat perfectly.<br />
2. Cubed unsalted and salted butter (or you can just use unsalted butter and add a pinch of salt), add confection sugar and lemon zest, use stand mixer beat until light and silky. Scrape the bowl.<br />
3. Mixer on low, add the egg to butter mixture one at a time alternately with 1/3 almond powder until all the mixture in.<br />
4. Fold in all-purpose flour and baking powder, until corporate, then fold in lemon juice.<br />
5. Scrape into chiffon pan and level batter. Bake for 35-40 minutes or until a toothpick inserted and come out clean.<br />
6. Place on the cooling rack until cooled down.<br />
Lemon glaze:<br />
1. Mix confection sugar and lemon glaze until smooth and pourable.<br />
<br />
Assembling:<br />
Pour lemon glaze on lemon pound cake and add some fresh edible flower<br />
Enjoy :)<br />
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<br />Apron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.com0tag:blogger.com,1999:blog-1118948702078329575.post-19205143950064855582018-10-18T00:45:00.003-07:002018-11-14T21:03:44.106-08:00Bite Sizes Lemper Ayam Sushi ( Glutinous Rice with shredded corriander chicken )<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWjO37ta7QX4MtGRiGwoGZRwrVaxu8Yv5NF89pppFD1nj7OzRlKKwCHLrKEKsW1xm_oRqZh0A31yHlXaxbnvaVO62lVl-Q6YH9TzsQjo-YsaaoubViZNzn3_0oD7gR1q2JETEoVPoVqqZ/s1600/Lemper_ayam_resep_recipe_indonesian_food_apron_and_creme_cream_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1132" data-original-width="1600" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWjO37ta7QX4MtGRiGwoGZRwrVaxu8Yv5NF89pppFD1nj7OzRlKKwCHLrKEKsW1xm_oRqZh0A31yHlXaxbnvaVO62lVl-Q6YH9TzsQjo-YsaaoubViZNzn3_0oD7gR1q2JETEoVPoVqqZ/s640/Lemper_ayam_resep_recipe_indonesian_food_apron_and_creme_cream_4.jpg" width="640" /></a></div>
Sticky fluffy rice, sweet-savory shredded chicken and fragrant aromatic spices are what make this Lemper Ayam or glutinous rice with shredded chicken taste so good. You can find this anywhere of course in Indonesia especially traditional market. I made it in bite-sizes like sushi, traditionally it wrapped in banana leafs and baked.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWaWvu1W__HQnTDYgSPOKjwa3Aebj8reGMiYhsEzbSbjo5lYaqiZhdbOJkGLYZOkru91d2FqasXy-s3jUp8SJNJVrhrEWicz61xAKbd0aBn8xchMKp7b3mK8DTV4edc5eDS0lq23XdX88T/s1600/Lemper_ayam_resep_recipe_indonesian_food_apron_and_creme_cream_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWaWvu1W__HQnTDYgSPOKjwa3Aebj8reGMiYhsEzbSbjo5lYaqiZhdbOJkGLYZOkru91d2FqasXy-s3jUp8SJNJVrhrEWicz61xAKbd0aBn8xchMKp7b3mK8DTV4edc5eDS0lq23XdX88T/s640/Lemper_ayam_resep_recipe_indonesian_food_apron_and_creme_cream_3.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjuKgPe51KPpbgtsE0MR2r2euV7mjzyaos_w4yRusqGd2ZxXbPoB_WXYzKvGHxrAYqdK7iQ0FXPZkfIQWuoJp9xjukQ56ZF9cJ-c0iPjRf5Q9-ir-hPBftORC1v9WkugHLdE8kJ-iASoR/s1600/Lemper_ayam_resep_recipe_indonesian_food_apron_and_creme_cream_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjuKgPe51KPpbgtsE0MR2r2euV7mjzyaos_w4yRusqGd2ZxXbPoB_WXYzKvGHxrAYqdK7iQ0FXPZkfIQWuoJp9xjukQ56ZF9cJ-c0iPjRf5Q9-ir-hPBftORC1v9WkugHLdE8kJ-iASoR/s640/Lemper_ayam_resep_recipe_indonesian_food_apron_and_creme_cream_2.jpg" width="426" /></a>Ingredients</div>
<div style="text-align: right;">
:Lemper rice</div>
<div style="text-align: right;">
500gr glutinous rice (soak in water overnight, the longer it soaked, the faster it will cooked, I soak it for 2days đ)</div>
<div style="text-align: right;">
500ml coconut milk</div>
<div style="text-align: right;">
1pc lemongrass stalk (smash the lemongrass)</div>
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2pc bay leafs</div>
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1tbsp salt</div>
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4 pandan leafs</div>
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4pc kafir lime leafs</div>
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Filling shredded coriander chicken:</div>
<div style="text-align: right;">
500gr chicken breast</div>
<div style="text-align: right;">
3pc bay leafs </div>
<div style="text-align: right;">
3pc lime kaffir leafs</div>
<div style="text-align: right;">
6pc garlic cloves</div>
<div style="text-align: right;">
5pc candlenut</div>
<div style="text-align: right;">
1tsp corriander</div>
<div style="text-align: right;">
1/4tsp pepper</div>
<div style="text-align: right;">
3tbsp oil </div>
<div style="text-align: right;">
1pc lemongrass stalk</div>
<div style="text-align: right;">
2tbsp sugar</div>
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1tbsp salt</div>
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6tbsp coconut milk</div>
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6tbsp chicken stock</div>
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Assembly:</div>
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Pandan leafs or banana leafs </div>
<span id="goog_52615943"></span><span id="goog_52615944"></span> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZHC01e7CQ2-uaGv9QiiAuRywMNt81HHWj3re8hhUadjiUIvoi_GhinFgQQV0AazzEoPLnhqN5WjlUR-fIBIOffjddm7rYFBkNuv0kKno0q4Fhahyphenhyphen8CgeGEIUNSTbTbXeA-Ck4_jmNcgBP/s1600/Lemper_ayam_resep_recipe_indonesian_food_apron_and_creme_cream_6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZHC01e7CQ2-uaGv9QiiAuRywMNt81HHWj3re8hhUadjiUIvoi_GhinFgQQV0AazzEoPLnhqN5WjlUR-fIBIOffjddm7rYFBkNuv0kKno0q4Fhahyphenhyphen8CgeGEIUNSTbTbXeA-Ck4_jmNcgBP/s640/Lemper_ayam_resep_recipe_indonesian_food_apron_and_creme_cream_6.jpg" width="640" /></a>Instructions:<br />
Lemper Rice:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKEqEXQKZrHY7LcPrhxhA3In-YsLx5WtBTudjFzyny6NC46yySSGprO1l15VmGZyW02ckMVn27NTJufNuZATbyLheefMgZAAgfWjER0hdSdB8MWJbUWeXHVVcXMvk7Q9Cgqt88yiKT5GkL/s1600/Lemper_ayam_resep_recipe_indonesian_food_apron_and_creme_cream_1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKEqEXQKZrHY7LcPrhxhA3In-YsLx5WtBTudjFzyny6NC46yySSGprO1l15VmGZyW02ckMVn27NTJufNuZATbyLheefMgZAAgfWjER0hdSdB8MWJbUWeXHVVcXMvk7Q9Cgqt88yiKT5GkL/s640/Lemper_ayam_resep_recipe_indonesian_food_apron_and_creme_cream_1.jpg" width="426" /></a>1. Prepare steamer on high heat, place the soaked glutinous rice on top, steam for 15minutes. (if you soak it just a few hours, steam it for 30minutes )<br />
2. In a pan add coconut milk, lemongrass, bay leaves, salt, pandan leaves, and kafir lime leaves, cook in medium heat until boiling.<br />
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3. Add steamed glutinous rice to coconut milk mixture, mix it until incorporated, put it back on the steamer, steam for another 15minutes.<br />
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4. After cooked, set aside.<br />
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Filling shredded coriander chicken:<br />
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1. In a pot add water, lemongrass, bay leaf, lime kafir leaves, let it boil, after boiling add chicken breast, let it cook for 20minutes. Let it cool cut and shredding the meat. ( don't throw away the chicken stock)<br />
2. Blend garlic clover, candlenut, coriander,pepper and add a little water so it blends easier in the blender.<br />
3. In a pan heat oil, saute blended coriander mixture and lemongrass stalk, after a couple of minutes add shredded chicken, coconut milk, chicken stock, sugar, and salt, reduce the heat mix all the coconut milk is absorbed into the chicken. ( don't cook until dry, it should be a little soggy ). Let it cool, set aside.<br />
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Assembly the Lemper:<br />
1. shape the glutinous rice into bite-size sushi shape, add the shredded chicken on top, wrap it with pandan leaves.<br />
2. Serve and enjoy :)<br />
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Apron and Creme</div>
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Indoctober</div>
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<br />Apron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.com0tag:blogger.com,1999:blog-1118948702078329575.post-27038860641057862992018-10-15T22:41:00.002-07:002018-11-14T21:04:03.516-08:00Marie Regal Layered Puding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0wwxPZYhwUKEe2-cMMeMc1EiS6j_5Col8T8vyourQ8pPt3C_0RI_efn7GMt8n178G8orLXCwjvqTmCgt1x8fJJTQf-x7-hEqwIPCs6QVwuKyG43Hbw3HSWpZJTPnljaVaqzsaDSnYF-rv/s1600/puding_biscuit_marie_regal_pudding_vanilla_chocolate_apron_and_creme_cream_6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0wwxPZYhwUKEe2-cMMeMc1EiS6j_5Col8T8vyourQ8pPt3C_0RI_efn7GMt8n178G8orLXCwjvqTmCgt1x8fJJTQf-x7-hEqwIPCs6QVwuKyG43Hbw3HSWpZJTPnljaVaqzsaDSnYF-rv/s640/puding_biscuit_marie_regal_pudding_vanilla_chocolate_apron_and_creme_cream_6.jpg" width="640" /></a></div>
Who doesn't know these nostalgic biscuits? Marie Regal Biscuits was very popular in the '90s era in my country especially Jakarta. Back then I always eat it soaked in a cup of milk and eat it like porridge, I will make it again later and post it here đ This biscuit hyped again but in a different form, in pudding form with Marie regal in it, layered with vanilla, chocolate, and plain agar-agar.<br />
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Ingredients:<br />
1pack marie regal biscuits<br />
700ml water<br />
1 sachet swallow agar-agar powder<br />
6tbsp sugar<br />
Milk Pudding:<br />
500ml water<br />
1 sachet swallow agar-agar powder<br />
1/2 can condensed milk<br />
5 egg yolks<br />
80gr melted butter<br />
3tbsp sugar<br />
Chocolate Pudding:<br />
1 sachet swallow chocolate agar-agar powder<br />
700ml water<br />
6tbsp sugar<br />
Additional: you can add 3tbsp cocoa powder<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQzFOwI8Yjqpa_-NrH1MRwFwbc-71a_K5BdahCJ0jrowxqGKfp2C5Au0lBqN44a7MKN2XKZboCBsrK2JlgAU1-0FBnmba8lknTsoEz-80FUo4jFwm2UPd7Ouwtdq62nyWUQ4OBGMII3URx/s1600/puding_biscuit_marie_regal_pudding_vanilla_chocolate_apron_and_creme_cream_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQzFOwI8Yjqpa_-NrH1MRwFwbc-71a_K5BdahCJ0jrowxqGKfp2C5Au0lBqN44a7MKN2XKZboCBsrK2JlgAU1-0FBnmba8lknTsoEz-80FUo4jFwm2UPd7Ouwtdq62nyWUQ4OBGMII3URx/s640/puding_biscuit_marie_regal_pudding_vanilla_chocolate_apron_and_creme_cream_2.jpg" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoXDRNXlguCcS-WhqABq_BgyPe3X3zdJ0n2CNtq5m0Qm8v_B4AuJ7rYUlnQSX49iID5_dCvBXGMdlo8SuQy6JgxmtEW6GZk62Oy8qVtiShJOp8XPEKswOM8W5IZuOMm1B_76CedKzYYgbF/s1600/puding_biscuit_marie_regal_pudding_vanilla_chocolate_apron_and_creme_cream_4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1208" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoXDRNXlguCcS-WhqABq_BgyPe3X3zdJ0n2CNtq5m0Qm8v_B4AuJ7rYUlnQSX49iID5_dCvBXGMdlo8SuQy6JgxmtEW6GZk62Oy8qVtiShJOp8XPEKswOM8W5IZuOMm1B_76CedKzYYgbF/s640/puding_biscuit_marie_regal_pudding_vanilla_chocolate_apron_and_creme_cream_4.jpg" width="482" /></a>Instruction:<br />
1. Place Marie Regal Biscuit on the bottom of the pudding pan ( i use silicon pan ).<br />
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2. Mix agar-agar powder, sugar, and water in the saucepan then turn on the stove on medium heat, stir until boiling.<br />
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3. Gently pour the pudding into pudding pan using the soup spoon, just until regal biscuit covered.<br />
4. Let cool in room temperature<br />
Milk Pudding:<br />
1. Whisk condensed milk, egg yolks, melted butter using whisker until incorporated, set aside.<br />
2. Mix agar-agar powder, sugar, and water in the saucepan until boiling.<br />
3. Pouring the pudding mixture into milk mixture slowly and whisk it using tempering egg method until all the mixture combined. ( you must whisk it very fast to prevent it from curdling )<br />
4. put it on stove whisk it until boiling.<br />
5. Gently pour it into the cooled pudding pan 3/4 halfway through. Let cool in room temperature.<br />
Chocolate Pudding:<br />
1. Mix Chocolate agar-agar powder, sugar, water, and cocoa powder, stir it until boiling.<br />
2. Gently pour it into pudding pan until full. Let cool in room temperature for 5hours.<br />
3. Slice and serve<br />
Enjoy :)<br />
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Apron and Creme</div>
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Indoctober</div>
<br />Apron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.com0tag:blogger.com,1999:blog-1118948702078329575.post-45355442074898517802018-10-13T18:20:00.000-07:002018-11-14T21:04:25.301-08:00Bubur Ketan Hitam or Black Glutinous Rice Porridge<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVEDD8A36rsNVgO6eKRP9ct7Sd3UJful07j3FpMH2AnrgtqSNe5fY5q17xdiNWafNLRJgnDsF0KeoZdWg7gxciaJNsZoS23fE6GHVu7h0654daAgaUk226MZEC56J3-yGJF4JFV_Surfw/s1600/bubur_ketan_hitam_black_glutinous_rice_porridge_recipe_resep_apronandcreme_apron_and_cream_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVEDD8A36rsNVgO6eKRP9ct7Sd3UJful07j3FpMH2AnrgtqSNe5fY5q17xdiNWafNLRJgnDsF0KeoZdWg7gxciaJNsZoS23fE6GHVu7h0654daAgaUk226MZEC56J3-yGJF4JFV_Surfw/s640/bubur_ketan_hitam_black_glutinous_rice_porridge_recipe_resep_apronandcreme_apron_and_cream_1.jpg" width="426" /></a></div>
Indonesia have lots of sweet porridge and Bubur ketam hitam or black glutinous rice porridge is one of them. Itâs easy, delicious, a good source of antioxidant and rich in fiber. The creamy savoury coconut milk sauce is very important to complement the sweetness of black glutinous rice porridge.<br />
This porridge can be served as a breakfast or dessert.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XuoXRofjQK5uNunIMB5MLUTAQmqMoKBvKhEwjvKXOAs7xJKYS0FeQO_nPlMJG3C2ahbEGdRo_KIVV96NS_-x2BPtri6_utMHke2J1FPp-WRI_57LxXMsG7kv9YWX150IF5-p43W7om14/s1600/bubur_ketan_hitam_black_glutinous_rice_porridge_recipe_resep_apronandcreme_apron_and_cream_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XuoXRofjQK5uNunIMB5MLUTAQmqMoKBvKhEwjvKXOAs7xJKYS0FeQO_nPlMJG3C2ahbEGdRo_KIVV96NS_-x2BPtri6_utMHke2J1FPp-WRI_57LxXMsG7kv9YWX150IF5-p43W7om14/s640/bubur_ketan_hitam_black_glutinous_rice_porridge_recipe_resep_apronandcreme_apron_and_cream_2.jpg" width="426" /></a>Ingredients:<br />
500gr Black glutinous rice<br />
3L water<br />
100gr sugar<br />
100gr palm sugar<br />
10 pandan leafs<br />
1tsp salt<br />
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For the sauce:<br />
200ml thick coconut milk<br />
500ml water<br />
2tsp salt<br />
4 pandan leafs<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8zfV0y2hNfbgcMNMIcMTJDZK-jqHZXW3JCF8qZ9v1KgpihL7DO6jXI0zMH1OakMtdz7yWuQHqE1utpXibOPXPgEf4vm41VYA129dmb0O7yPwjRtzZ6u3_CO2LbMN6johFr9uv_xGWwd5c/s1600/bubur_ketan_hitam_black_glutinous_rice_porridge_recipe_resep_apronandcreme_apron_and_cream_3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8zfV0y2hNfbgcMNMIcMTJDZK-jqHZXW3JCF8qZ9v1KgpihL7DO6jXI0zMH1OakMtdz7yWuQHqE1utpXibOPXPgEf4vm41VYA129dmb0O7yPwjRtzZ6u3_CO2LbMN6johFr9uv_xGWwd5c/s640/bubur_ketan_hitam_black_glutinous_rice_porridge_recipe_resep_apronandcreme_apron_and_cream_3.jpg" width="426" /></a>Instruction:<br />
1. Soak black glutinous rice in hot water for 2hours or cold water overnight, you can soak the rice at night and cook it the next day.<br />
2. In a pan add black glutinous rice, 2.5L water, and pandan leaves cook in low heat until thickened.<br />
3. Check if the rice cooked enough, it should be soft and thick with porridge-like consistency, if it does not reach that consistency you can add more water, stir it through occasionally.<br />
4. Add sugar, palm sugar, and salt stir until fully combined.<br />
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For the sauce:<br />
1. In a pan add coconut milk, water, salt, and pandan leaves, cook until boiling<br />
2. Serves black glutinous rice porridge with coconut milk sauce<br />
Enjoy :)<br />
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Apron and Creme</div>
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Indoctober</div>
Apron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.com0tag:blogger.com,1999:blog-1118948702078329575.post-9074036230670895382018-10-11T19:47:00.001-07:002018-11-14T21:04:49.718-08:00Bolu Kukus or Indonesian Steamed Sponge Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ECj-FgN5DtjYHI0r9L_gtjycX-lOKxIFW6o6wVLkZlNzfpPSvcVtqFbiT6PDvrbIn3ISWTAG-t6gw0-Pd267vgJYJMM4yCb_2DX-rM1n66yBV5duMzfgwKNZL6cL23n0Oshsz7lw8bB1/s1600/bolu_kukus_indonesian_dessert_steamed_sponge_cake_ice_cream_cone_apron_and_creme_apronandcreme_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ECj-FgN5DtjYHI0r9L_gtjycX-lOKxIFW6o6wVLkZlNzfpPSvcVtqFbiT6PDvrbIn3ISWTAG-t6gw0-Pd267vgJYJMM4yCb_2DX-rM1n66yBV5duMzfgwKNZL6cL23n0Oshsz7lw8bB1/s640/bolu_kukus_indonesian_dessert_steamed_sponge_cake_ice_cream_cone_apron_and_creme_apronandcreme_2.jpg" width="640" /></a></div>
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Another dessert from Indonesia! It's Bolu kukus or Indonesian steamed sponge cake, you can find this cake anywhere in the traditional market in Indonesia. Bolu kukus have soft and fluffy texture like chiffon cake but firmer. normally it steamed in a cup, today i made it in cone-shaped like ice cream using brown paper ( kertas nasi bungkus ) đ<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPiVC5NHK9q6Y8THTyjdNG-HZs1IzEnH-KpCkZip0e9hqamyNhBjAjXo5428rA5ColkKS8LjosF0NVkhXSfTP0gMgd6Ff58-o-0QJQw9-DjC2eiinhtdv9ZjdSXRhzpXj_0zrx3JZGWPi9/s1600/bolu_kukus_indonesian_dessert_steamed_sponge_cake_ice_cream_cone_apron_and_creme_apronandcreme_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPiVC5NHK9q6Y8THTyjdNG-HZs1IzEnH-KpCkZip0e9hqamyNhBjAjXo5428rA5ColkKS8LjosF0NVkhXSfTP0gMgd6Ff58-o-0QJQw9-DjC2eiinhtdv9ZjdSXRhzpXj_0zrx3JZGWPi9/s640/bolu_kukus_indonesian_dessert_steamed_sponge_cake_ice_cream_cone_apron_and_creme_apronandcreme_4.jpg" width="640" /></a></div>
If you want the simpler method, you also can just use the regular muffin pan so you will end up getting the cupcakes looks like steamed Indonesia sponge cake.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUvpvzlrg2cRPmYH-bNQH-1SeXNQv7ky2wijkv4_w2aXzOoCKHXaPkAkNyA2WlCQhu0NfUXHelvi5JsSCGM255Q7ZEKXkKoOE5x6CCOczgo0mKz1p27rpD3YrbPuxAGSw-gftwhz9nzuX/s1600/bolu_kukus_indonesian_dessert_steamed_sponge_cake_ice_cream_cone_apron_and_creme_apronandcreme_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUvpvzlrg2cRPmYH-bNQH-1SeXNQv7ky2wijkv4_w2aXzOoCKHXaPkAkNyA2WlCQhu0NfUXHelvi5JsSCGM255Q7ZEKXkKoOE5x6CCOczgo0mKz1p27rpD3YrbPuxAGSw-gftwhz9nzuX/s640/bolu_kukus_indonesian_dessert_steamed_sponge_cake_ice_cream_cone_apron_and_creme_apronandcreme_1.jpg" width="425" /></a>Ingredients:<br />
200gr sugar<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl1TAkwO81W-Lh7k-dnv9f1nvdD6tMgTauHvvlRC-LwhgNXyEuhC-VC96eDPkral4yaXT5iEa108W0BMr-lLjEr8zqZfeqoieEG_icoDixnFboFkKisdCNhIL-RgsQWrrN9Mq6laAS51FB/s1600/DSCF2438.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl1TAkwO81W-Lh7k-dnv9f1nvdD6tMgTauHvvlRC-LwhgNXyEuhC-VC96eDPkral4yaXT5iEa108W0BMr-lLjEr8zqZfeqoieEG_icoDixnFboFkKisdCNhIL-RgsQWrrN9Mq6laAS51FB/s640/DSCF2438.jpg" width="426" /></a>2pc eggs<br />
10gr emulsifier/TBM (i use butterfly brand)<br />
1tsp vanilla essence<br />
200gr cake flour<br />
25gr milk powder<br />
1tsp baking powder<br />
160ml Sprite<br />
Food Coloring<br />
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Instruction:<br />
1. Preheat steamer, steamer lid must be covered with fabric so the steam water not dripping into the cake.<br />
2. Mixer sugar and egg until white, add TBM mixer until thick and white.<br />
3. Sift cake flour, milk powder, and baking powder.<br />
4. Add 1/3 sprite, mix, add 1/3 flour mixture, mix until incorporated. Repeat this step until all sprite and flour mixture has been used.<br />
5. Divided the dough into 6 small bowls, add food coloring the mix using spoon until the color is incorporated.<br />
6. Fill the batter in cone cup, I'm using brown paper ( kertas nasi uduk ) and shape it into the cone shape. make sure you fill up the cone all the way to the top<br />
7. Turn the stove to high, steam until cooked for 12 minutes. Do not open the lid at all when steaming.<br />
8. Let them cool completely, Enjoy :)<br />
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Apron and Creme</div>
<div style="text-align: center;">
#Indoctober</div>
<br />Apron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.com0tag:blogger.com,1999:blog-1118948702078329575.post-66725895123449340032018-10-09T02:15:00.000-07:002018-11-14T21:05:31.439-08:00Easy Oxtongue Soto Betawi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilB5KxCDVtXAGPerCoY82XwFLSzy_H9TsW1qFT3K0_xOIRJnzHuxh3HW5FV-2H4p17W8EeCLBDPkkcZE2ERJBHRxsZAizyALR6UmC6oBEcXIEtTxRnO56sQ9BpA8LzTcdL46DhOzUkYkNT/s1600/OXTOUNGUE_SOTO_BETAWI_APRON_AND_CREME_cream_lidah_sapi_indonesian_food_recipe_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilB5KxCDVtXAGPerCoY82XwFLSzy_H9TsW1qFT3K0_xOIRJnzHuxh3HW5FV-2H4p17W8EeCLBDPkkcZE2ERJBHRxsZAizyALR6UmC6oBEcXIEtTxRnO56sQ9BpA8LzTcdL46DhOzUkYkNT/s640/OXTOUNGUE_SOTO_BETAWI_APRON_AND_CREME_cream_lidah_sapi_indonesian_food_recipe_3.jpg" width="640" /></a></div>
This đmy boyfriend favorite food, Its Soto Betawi with oxtongue meat, his mother often cook this to him, and she taught me now how to do it in eaassssyyyy way, the secret ingredients is bamboe instant seasoning đ its really easy and there is no msg in this instant seasoning, all good quality and fresh ingredients in it.<br />
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So here's my 2nd #Indoctober recipe, its Soto Betawi. You can find this comfort food from Indonesia from Sumatra until Papua and have lots of variation, you can use chicken, innards, lamb as the main meat, I'm using shank meats and ox tongue and milk for the broth.<br />
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Ingredients:<br />
1pc large Oxtongue<br />
500gr beef shank meats<br />
3 1/2 L water<br />
3pc fresh tomatoes (diced)<br />
200ml fresh milk (i'm using greenfields fresh milk)<br />
3 bamboe instant seasoning<br />
Lime<br />
Salt to taste<br />
<br />
Garnish:<br />
Melinjo crackers<br />
Fried onions<br />
Sweet soy sauce to taste<br />
<br />
Instruction:<br />
1. Add oxtongue to boiling water, cook until soft, cover and simmer ±40minutes in presto pan. throw all the oxtongue broth, we're gonna use shank meats as our broth because oxtongue has a strong odor.<br />
2. Add beef shank meats and bamboe instant seasoning to boiling water, cover and simmer for ±30minutes in presto pan<br />
3. Pour milk and salt to taste. (usually, people use coconut milk for Soto Betawi, we used milk instead for healthier reasons and it last longer from spoiling because coconut milk are very sensitive and easy to spoil) đ
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3. Cut limes and tomatoes<br />
4. Transfer soup into a bowl and serves with rice and garnish it with fried onions, sweet soy sauce, melinjo crackers you can add spring onions too đ<br />
Enjoy <br />
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Apron and Creme</div>
<div style="text-align: center;">
Indoctober</div>
Apron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.com0tag:blogger.com,1999:blog-1118948702078329575.post-33796177533579208652018-10-08T22:55:00.002-07:002018-11-14T21:06:12.276-08:00Grilled Salmon with Mango Pineapple Salsa <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAwMSgpTVWcmsaUD1L7U__cLpExtFJcRJcFFUh5kxnoyqS2a1NDv0hZR5sPLXu6Vm7HmkaXZXM77tsxR2QtirgIvs_IBlXcUcxsjJW9FZ6pbCfsgfplHjzOHzmHdQAdSdI4bJNNE9BZeR/s1600/try1.gif" imageanchor="1"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAwMSgpTVWcmsaUD1L7U__cLpExtFJcRJcFFUh5kxnoyqS2a1NDv0hZR5sPLXu6Vm7HmkaXZXM77tsxR2QtirgIvs_IBlXcUcxsjJW9FZ6pbCfsgfplHjzOHzmHdQAdSdI4bJNNE9BZeR/s640/try1.gif" width="640" /></a></div>
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Ingredients:<br />
6 salmon<br />
5tbsp olive oil<br />
salt and ground black pepper to taste<br />
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Mango Pineapple Salsa:<br />
2pc small pineapple (chopped)<br />
1pc mango (chopped)<br />
1pc red bell pepper (chopped)<br />
1pc green bell pepper (chopped)<br />
1/3 cup fresh cilantro<br />
3Tbsp lemon juice<br />
3Tbsp lime juice<br />
3Tbsp olive oil<br />
1Tbsp coconut water<br />
Salt and ground black pepper to taste <br />
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Instruction:<br />
1. Rub salmon with salt and ground black pepper,<br />
2. Preheat a grill over medium heat add oil.<br />
3. Grill salmon with skin skin side down until crispy then flip and cook briefly on second side.<br />
For pineapple salsa:<br />
1. In a medium bowl toss together pineapple, mango, red green bell pepper, cilantro, lemon juice, lime juice, olive oil and coconut water. Season with salt and pepper to taste.<br />
2. Serve salmon warm with rice top with pineapple mango salsa.<br />
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Enjoy :)Apron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.com0tag:blogger.com,1999:blog-1118948702078329575.post-64392808654901890662018-10-04T20:55:00.000-07:002018-11-14T21:07:15.943-08:00Putu Mayang Donut with Palm Sugar Syrup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIl6pxFfYm_Tf6n4t2VGtnSyZN-BWPp6gh4uU_vKFBiO3ChNmKJTktigBfnLl1vBvvBYVgYM8gin71N3N1OO0ElnZ8cc8fI0SW9U-y1FnoTxZGSeX9_vJyYayAvyUNxsXza8Y1cAz56UW1/s1600/PUTU_MAYANG_saus_gula_jawa_coconut_palm_sauce_apron_and_cream_creme_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIl6pxFfYm_Tf6n4t2VGtnSyZN-BWPp6gh4uU_vKFBiO3ChNmKJTktigBfnLl1vBvvBYVgYM8gin71N3N1OO0ElnZ8cc8fI0SW9U-y1FnoTxZGSeX9_vJyYayAvyUNxsXza8Y1cAz56UW1/s640/PUTU_MAYANG_saus_gula_jawa_coconut_palm_sauce_apron_and_cream_creme_3.jpg" width="640" /></a></div>
Itâs October already! the weather outside still very hot, I think it should be in the rainy season already isn't it? đ<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1NkGWLOUPlxnFnahcfXsvY2g52r3JMOjsBG7R8lBinTK6k6dgmEshWLvdXlbkQfSZ548_2oCx0aLlXIdwqXuN4mqdHUHQZIVoFvRKweuqb2GWutuwAVPJa2leZf3M7s1TTc_t4H_-mqLx/s1600/PUTU_MAYANG_saus_gula_jawa_coconut_palm_sauce_apron_and_cream_creme_5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1NkGWLOUPlxnFnahcfXsvY2g52r3JMOjsBG7R8lBinTK6k6dgmEshWLvdXlbkQfSZ548_2oCx0aLlXIdwqXuN4mqdHUHQZIVoFvRKweuqb2GWutuwAVPJa2leZf3M7s1TTc_t4H_-mqLx/s640/PUTU_MAYANG_saus_gula_jawa_coconut_palm_sauce_apron_and_cream_creme_5.jpg" width="425" /></a><br />
This October i want to challenge myself to learn lots of Indonesian food, I rarely cook Indonesian food because my mom always cooks it, well not always actually, often, she loves to cook Chinese food more and if we go out for dinner my dad always asks to have dinner at cafe Betawi.đ<br />
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Iâm gonna call it the #Indoctober challenge. Let's do it in a fun way to discover Indonesian food and dessert since traditional food is slowly being forgotten.<br />
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So here's my first try its Putu Mayang, Putu Mayang is one of Batavian traditional dessert from Indonesia. This dessert made from rice flour and tapioca flour combined then served with palm sugar syrup. I made it into donut shapes just for fun originally it doesn't have any holes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidBrqr6i5qOdNDBdS63CxZXw5zSArGVrWR92U_spqYdeeZduiZBDStFdZkJJ6KCiL62gfXoxnOsHdOevryJvdyOtgGN4bkURj7qfS687mTzVO4ftJgro1sKXtkslkxas-MhJ3E7buhLA8G/s1600/PUTU_MAYANG_saus_gula_jawa_coconut_palm_sauce_apron_and_cream_creme_4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidBrqr6i5qOdNDBdS63CxZXw5zSArGVrWR92U_spqYdeeZduiZBDStFdZkJJ6KCiL62gfXoxnOsHdOevryJvdyOtgGN4bkURj7qfS687mTzVO4ftJgro1sKXtkslkxas-MhJ3E7buhLA8G/s640/PUTU_MAYANG_saus_gula_jawa_coconut_palm_sauce_apron_and_cream_creme_4.jpg" width="426" /></a><br />
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So heres the recipe<br />
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Ingredients :<br />
200gr Rice flour<br />
50gr Tapioca flour<br />
300ml Coconut milk<br />
1tbsp Sugar<br />
1/2tsp salt<br />
Food coloring ( i'm using dusty rose, mustard, and dark green colour)<br />
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For palm syrup:<br />
180gr palm sugar<br />
3tbsp sugar<br />
500ml coconut milk<br />
1/2tsp salt<br />
1tbsp Cornstarch<br />
5 pandan leaves<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiptdnED-VWsZ0Sp7_lWtYRhVBuwzdfVUVY3waAwXk_VGK66wkGPS6aU7FJ3j94AqV5Tdj235dz4XIA9tERg5sw72LbRGP4XMmjLzQDo4bmOXgTyDJV9C8yd2m2C0SW9dwqAjhyphenhyphenxSPnI3MF/s1600/DSCF2087.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiptdnED-VWsZ0Sp7_lWtYRhVBuwzdfVUVY3waAwXk_VGK66wkGPS6aU7FJ3j94AqV5Tdj235dz4XIA9tERg5sw72LbRGP4XMmjLzQDo4bmOXgTyDJV9C8yd2m2C0SW9dwqAjhyphenhyphenxSPnI3MF/s640/DSCF2087.jpg" width="425" /></a></div>
Instruction:<br />
1. Put rice flour, tapioca flour, coconut milk, sugar, and salt into bowl mix well<br />
2. Cook it on medium heat using wooden spoon until combined and sticky, let it cool.<br />
3. Knead using hand until smooth then divided it into 4 different bowls.<br />
4. Add food coloring into each bowl, knead until fully combined.<br />
5. Put the mixture into putu mayang mold, then shaped it to your taste, I made donuts shapes :D<br />
6. Steamed it for 8 minutes.<br />
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Palm syrups:<br />
1. Mix all ingredients and cook it until boiling.<br />
Enjoy :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_g6ZpA_D5RjZmllxNF7JEUU_e32O2ovAAkuppkO1hahG5G8fKvGeEF1iwHOSgNjXKRTY2pv94LnMHYMvwqsLf_brmuCr80lUYRrfTnFuYlRmK1eCFwoBai0nyLdbtKQny5hqAzjjfri45/s1600/PUTU_MAYANG_saus_gula_jawa_coconut_palm_sauce_apron_and_cream_creme_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_g6ZpA_D5RjZmllxNF7JEUU_e32O2ovAAkuppkO1hahG5G8fKvGeEF1iwHOSgNjXKRTY2pv94LnMHYMvwqsLf_brmuCr80lUYRrfTnFuYlRmK1eCFwoBai0nyLdbtKQny5hqAzjjfri45/s640/PUTU_MAYANG_saus_gula_jawa_coconut_palm_sauce_apron_and_cream_creme_2.jpg" width="640" /></a></div>
<br />Apron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.com0tag:blogger.com,1999:blog-1118948702078329575.post-73368663674387355922017-11-29T20:20:00.001-08:002017-11-29T20:21:17.163-08:00Stacked Unicorn Poops<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh8z8NBxFRS4LHi-jTPnz_waKzeNl_8uFCu1UUujFrO8T6s0htx6NX18BnGtAbZv2vAY7O-Q-2trXkGqOjZ1nvjZ23XZWHaE7yG-9ry6cC6wvmzb4-r7_EV-lgjYyRrU0S5cc24D657a2p/s1600/STACKED_UNICORN+_POOP_MINI_CAKE_APRON_AND_CREME_CREAM_TIE_DYE_RAINBOW+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh8z8NBxFRS4LHi-jTPnz_waKzeNl_8uFCu1UUujFrO8T6s0htx6NX18BnGtAbZv2vAY7O-Q-2trXkGqOjZ1nvjZ23XZWHaE7yG-9ry6cC6wvmzb4-r7_EV-lgjYyRrU0S5cc24D657a2p/s640/STACKED_UNICORN+_POOP_MINI_CAKE_APRON_AND_CREME_CREAM_TIE_DYE_RAINBOW+1.jpg" width="640" /></a></div>
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7 month exactly my older sister and cousin have been pregnant, my cousin natasha ask me to celebrate our sister pregnancy days, so we do baby shower dinner for them. my older had a baby girl and the other had baby girl, so we decide to make some pink and blue themed mini cake and a whole baby shower cake for them. I call them stacked unicorn poop mini cakes its a tie dye cake with vanilla buttercream filling.</div>
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For this cake natasha help me make the cake and i decorate it, she is following a recipe from an instagramer and it turns out quite good, it has soft bouncy texture and not to sweet.</div>
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Ingredients:</div>
5pc egg yolks<br />
1pc whole egg<br />
40gr vegetable oil<br />
85gr cooking cream<br />
95gr flour <br />
1/2tsp vanilla essence<br />
<br />
3pc egg whites<br />
1/4tsp salt<br />
85gr castor sugar<br />
1/4tsp cream of tartar or you can substitute with lime juice<br />
pink and blue food colouring<br />
<br />
Instruction:<br />
<ol>
<li>Preheat oven at 180C</li>
<li>Mix all yolk ingredients </li>
<li>Beat egg whites until foamy then add cream of tartar add in castor sugar and salt gradually until hard peak.</li>
<li>Add egg white mixture into yolk mixture, fold gently until fully combined.</li>
<li>Divide into 3 mixture, add the other 2 mixture with red and blue food colouring.</li>
<li>Pour the batter randomly into greased and floured 25x25 square pans.</li>
<li>Use toothpick swirl the batter, bake for 40minutes.</li>
<li>Use cookie ring to stamp out 9 circles from the cake.</li>
<li>Use round tip in plastic pipping squeeze white bloops of buttercream around the edge of the cake,repeat 2 times.</li>
<li>For the top layer pipe 3 colours little bloops randomly.</li>
<li>Enjoy!</li>
</ol>
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<div style="text-align: center;">
<span style="font-size: x-small;">Apron and Creme </span></div>
Apron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.com0tag:blogger.com,1999:blog-1118948702078329575.post-45669271425147722722017-11-21T05:01:00.000-08:002017-11-21T05:01:56.433-08:00Momofuku Milk Bar Birthday Cake<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiV2Bh6nBzBYZ9IGuADAksrylmeP5GQJTnGOHgZ_4hHc2P3WAVKazm6cdm7_ERJh0GhUPKA2xPnzCXN0indBXAdUU1MMQ8HjcjMr19NchdUu-Ur3eKxNZ0C3k_8TLgcrRVGX0e8IQroXQf/s1600/BIRTHDAY_CAKE_MOMOFUKU_MILKBAR_FUNFETTI_CAKE_APRON_AND_CREME_6+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiV2Bh6nBzBYZ9IGuADAksrylmeP5GQJTnGOHgZ_4hHc2P3WAVKazm6cdm7_ERJh0GhUPKA2xPnzCXN0indBXAdUU1MMQ8HjcjMr19NchdUu-Ur3eKxNZ0C3k_8TLgcrRVGX0e8IQroXQf/s640/BIRTHDAY_CAKE_MOMOFUKU_MILKBAR_FUNFETTI_CAKE_APRON_AND_CREME_6+copy.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">This recipe is from Momofuku Milk Bar Cookbook by
Christina Tosi. I bought this best-selling Cookbook because I was curious about
the taste of the ultimate milk bar birthday cake since I have never tasted one. </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: red; font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;"> </span><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;"><br />
</span></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3vJm-kKAIZk1b3x_KDUdpgySymXVS2aXvgbdoRUvRUwDEcZywq76kDz7jCOHzH75VHxXhczVqNIoCiVHJx2ndZr47_-hZQD8DVkN5pDkKc48XHgEJEvMsxjxngDiLSc05zc4bmIfzWRbT/s1600/BIRTHDAY_CAKE_MOMOFUKU_MILKBAR_FUNFETTI_CAKE_APRON_AND_CREME_CREAM_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3vJm-kKAIZk1b3x_KDUdpgySymXVS2aXvgbdoRUvRUwDEcZywq76kDz7jCOHzH75VHxXhczVqNIoCiVHJx2ndZr47_-hZQD8DVkN5pDkKc48XHgEJEvMsxjxngDiLSc05zc4bmIfzWRbT/s640/BIRTHDAY_CAKE_MOMOFUKU_MILKBAR_FUNFETTI_CAKE_APRON_AND_CREME_CREAM_3.jpg" width="640" /></a></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: red; font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;"><span style="color: #444444;">From this cookbook, I have tried to make mini
cakes since the petite ones are always fun to make. You can easily share them
to your friends and family. Also, you can make them for special events; such as
wedding treats or birthday treats. </span></span></div>
<div style="text-align: left;">
<span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;"></span><br />
<span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">
</span></div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOlQuwMZtKW95kDuopcmdtgtr0Rp8FCZ13NJjcu48eUqCvE7emsTWRYm-bvqPh6Mcr10V8pMq3eQ2ofsZjt0YO6QNCoUtEdXOKmbuJF3zvSBW0wjhq-y9WSNZNvLBVi_HlMfLA65wlCX_t/s1600/BIRTHDAY_CAKE_MOMOFUKU_MILKBAR_FUNFETTI_CAKE_APRON_AND_CREME_CREAM_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOlQuwMZtKW95kDuopcmdtgtr0Rp8FCZ13NJjcu48eUqCvE7emsTWRYm-bvqPh6Mcr10V8pMq3eQ2ofsZjt0YO6QNCoUtEdXOKmbuJF3zvSBW0wjhq-y9WSNZNvLBVi_HlMfLA65wlCX_t/s640/BIRTHDAY_CAKE_MOMOFUKU_MILKBAR_FUNFETTI_CAKE_APRON_AND_CREME_CREAM_5.jpg" width="640" /></a></div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">I love the crumbly layer between every frosting and cake, it
gives a crunchy texture and exciting feelings on every bites. </span></span></div>
<div style="text-align: left;">
<span style="color: red; font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;"><span style="color: black;"> </span><span style="color: #222222; font-size: 9.5pt; line-height: 107%;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
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<div class="MsoNormal" style="text-align: left;">
<span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">Even though there are so many components to make
this cake, it is easy to assemble since it is a naked cake. So, do not worry
about how it looks. </span></span></div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">I have a sweet tooth, but I hate
an overly sweet cake. Therefore, I always reduce the sugar content in every
recipe I use. In this recipe, even though I reduced the sugar content from
250gr to 170gr, it was still too sweet for me. All and all it still tasted good
though. The vanilla extract made it smell like the birthday cake box. For next
time, I will only put 150gr of sugar and reduce the brown sugar as well to make
it a perfect cake. </span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">Ingredients:</span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">Birthday Cake:</span></span></div>
<ul>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">55g butter, at room temperature</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">60gr vegetable shortening</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">250gr granulated sugar (I reduce it to 170gr) </span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">50gr light brown sugar</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">3 eggs</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">110gr buttermilk</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">65gr grapeseed oil</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">8gr clear vanilla extract</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">245gr cake flour</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">6gr baking powder</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">3gr kosher salt</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">50gr rainbow sprinkle</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">25gr rainbow sprinkle </span></span></li>
</ul>
<div style="text-align: left;">
<span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">Birthday Cake Soak:</span></span></div>
<ul>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">55gr milk</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">4gr clear vanilla extract </span></span></li>
</ul>
<div style="text-align: left;">
<span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">Birthday Cake Frosting:</span></span></div>
<ul>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">115gr butter, at room temperature</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">50gr vegetable shortening</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">55gr cream cheese</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">25gr glucose</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">18gr corn syrup</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">12gr clear vanilla extract</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">200gr confectioners sugar</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">2gr kosher salt</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">0.25gr baking powder</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">0.25gr citric acid</span></span></li>
</ul>
<div style="text-align: left;">
<span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">Birthday Cake Crumb:</span></span></div>
<ul>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">100gr granulated sugar</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">25gr light brown sugar</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">90gr cake flour</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">2gr baking powder</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">2gr kosher salt</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">20gr rainbow sprinkle</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">40gr grapseed oil</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">12gr clear vanilla extract</span></span></li>
</ul>
<div style="text-align: left;">
<span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">Instruction:</span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">Birthday Cake:</span></span></div>
<ol>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">Heat the oven to 350F</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">Combine the butter, shortening, and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 minutes. Add the eggs one by one 2 to 3 minutes.</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">On low speed, stream in the buttermilk, oil, and vanilla. Increase the mixer speed mix for 4 to 6 minutes, until the mixture twice the size and completely homogeneous.</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">On very low speed, add cake flour, baking powder, salt, and the 50gr rainbow sprinkle, mix just until your butter comes together, don't over mix it.</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">Line the pan with parchment paper or silipat. Spread the cake batter and sprinkle the remaining 25gr rainbow sprinkle.</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">Bake for 30-35 minutes.</span></span></li>
</ol>
<div style="text-align: left;">
<span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;"><br /></span></span></div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">Birthday Cake Soak:</span></span></div>
<ol>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">Whisk together the milk and vanilla in a small bowl</span></span></li>
</ol>
<div style="text-align: left;">
<span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">Birthday Cake Frosting:</span></span></div>
<ol>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">Combine the butter, shortening, and cream cheese cream together for 2-3 minutes, until the mixture is smooth and fluffy.</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">Add glucose, corn syrup, and vanilla. Mix on high speed for 2-3 minutes, until the mixture smooth and a glossy white.</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">Add the confectioners sugar, salt, baking powder, and citric acid on low speed until smooth.</span></span></li>
</ol>
<div style="text-align: left;">
<span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">Birthday Cake Crumb:</span></span></div>
<ol>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">Heat the oven to 300F</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">Combine the sugars, flour, baking powder, salt, and sprinkles on low speed until well combined.</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">Add the oil and vanilla mix until form small clusters.</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">Spread the batter on silipat and bake for 20 minutes.</span></span></li>
<li><span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;">Let the crumbs completely .</span></span></li>
</ol>
Assemble:<br />
<ol>
<li>Cut the cake into 2, use cookie ring to stamp out 18 circles from the cake.</li>
<li>Clean the cookie ring and line the inside of the cookies ring with a stripe of acetate.</li>
<li>Put in the 1st cake layer in the ring and tamp it together into a flat layer.</li>
<li>Brush the cake soak using pastry brush.</li>
<li>Use plastic pipping squeeze in the frosting in an even layer over the cake.</li>
<li>Sprinkle birthday crumbs evenly over the top of the frosting</li>
<li>Repeat 2 times.</li>
<li>For the top give some bloop of frosting and birthday crumbs.</li>
<li>Put into the refrigerator for at least 2 hour before serving.</li>
</ol>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4esXvPicVIj4ijFxVKXVr0tu0153Ljna1pQowjktd_3pkr4AvlZTmhEwpryG5DYL9UrkFkV5m7QQ-7oRiW43ieyP04lQal37_-8ylJPF4ZFpHUJNvjHvtr1GnYg79W8djvm8gUc71p0Xw/s1600/BIRTHDAY_CAKE_MOMOFUKU_MILKBAR_FUNFETTI_CAKE_APRON_AND_CREME_CREAM_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4esXvPicVIj4ijFxVKXVr0tu0153Ljna1pQowjktd_3pkr4AvlZTmhEwpryG5DYL9UrkFkV5m7QQ-7oRiW43ieyP04lQal37_-8ylJPF4ZFpHUJNvjHvtr1GnYg79W8djvm8gUc71p0Xw/s640/BIRTHDAY_CAKE_MOMOFUKU_MILKBAR_FUNFETTI_CAKE_APRON_AND_CREME_CREAM_2.jpg" width="640" /></a></div>
<div style="text-align: center;">
<span style="color: #444444;"><span style="font-family: "arial" , sans-serif; font-size: 9.5pt; line-height: 107%;"> Recipe is adapted from <a href="https://www.amazon.com/Momofuku-Milk-Bar-Christina-Tosi/dp/0307720497" target="_blank">Momofuku Milkbar Cookbook</a> by Christina
Tosi</span></span></div>
Apron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.com0tag:blogger.com,1999:blog-1118948702078329575.post-22963455655267987152017-08-15T07:53:00.001-07:002017-08-15T07:56:42.966-07:00Movie Night Scrapbook Tutorial with Free Printable Templates<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioBuieLRim1znP4V3TX3WcRi8UoJdgsGlCPq7q5Y8OblFbL20eknH9QVoDjUnyFEf-2Kq4Nd4qQ8SoUyAYJbBqG4xFS-k6HiSZy8lKqeObMladv1GcXiCFpdGb_ImL2lDjvQGvGGE9kxj_/s1600/MOVIE_NIGHT_SCRAPBOOK_JOURNALING_EASY_COUPLE_IDEA+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="903" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioBuieLRim1znP4V3TX3WcRi8UoJdgsGlCPq7q5Y8OblFbL20eknH9QVoDjUnyFEf-2Kq4Nd4qQ8SoUyAYJbBqG4xFS-k6HiSZy8lKqeObMladv1GcXiCFpdGb_ImL2lDjvQGvGGE9kxj_/s640/MOVIE_NIGHT_SCRAPBOOK_JOURNALING_EASY_COUPLE_IDEA+2.jpg" width="640" /></a></div>
Salty popcorn, fizzy bubbly drink, warm blanket, Movie are a great way to spend time with your boyfriend, as for me, we watch movie almost every weekend, i always collect all my movie tickets, after 1 year here's the result page 2&3 of my scrapbook.<br />
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What you'll need:<br />
1. Double sided foam tape<br />
2. Double sided tape<br />
3. Movie tickets<br />
4. Scissor<br />
5. Apron and Creme Movie Night Templates<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAzaqrPGLz1ex21rW25GpPOPz0PM2M0tKl9dBXZ-DIi2RCqTJFu6XlujmPz3z2kwoEJY9gmlsDUn-_ThMst4uFMotOOiDgbuCLetA8YGZBTr9tmgFdf9AM3zB_Xondrx_e4Kk-5Si39f3l/s1600/MOVIE_NIGHT_SCRAPBOOK_JOURNALING_EASY_COUPLE_IDEA+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="903" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAzaqrPGLz1ex21rW25GpPOPz0PM2M0tKl9dBXZ-DIi2RCqTJFu6XlujmPz3z2kwoEJY9gmlsDUn-_ThMst4uFMotOOiDgbuCLetA8YGZBTr9tmgFdf9AM3zB_Xondrx_e4Kk-5Si39f3l/s640/MOVIE_NIGHT_SCRAPBOOK_JOURNALING_EASY_COUPLE_IDEA+3.jpg" width="640" /></a></div>
you can make this cute movie night scrapbook page too<i><b> <span style="color: #990000;"><a href="http://ge.tt/89QfV8m2" target="_blank">KLIK HERE TO DOWNLOAD</a></span></b></i> the templates.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDEuqT2BHysnGn125k4W-lY-AFey4UlRfsuj67GkLeVTm-FMKVLcn2Al2fueod1TA3_U7shKd_1Vz9VRj3HiXrn5ILoTYt0NpAnH0PrQU8KjF97s4f6Ba09SM1FnX0YK_aiF0qFsmE8BQi/s1600/MOVIE_NIGHT_SCRAPBOOK_JOURNALING_EASY_COUPLE_IDEA+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1133" data-original-width="1600" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDEuqT2BHysnGn125k4W-lY-AFey4UlRfsuj67GkLeVTm-FMKVLcn2Al2fueod1TA3_U7shKd_1Vz9VRj3HiXrn5ILoTYt0NpAnH0PrQU8KjF97s4f6Ba09SM1FnX0YK_aiF0qFsmE8BQi/s640/MOVIE_NIGHT_SCRAPBOOK_JOURNALING_EASY_COUPLE_IDEA+1.jpg" width="640" /></a></div>
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<img border="0" data-original-height="566" data-original-width="1600" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVQ1wtYGSI2txZBy8DbLxRcRuxKYuloslXXjbq7CXQXXb1qYudbL75BsHkQbpeaZUQOXXCTSoEmO6A52BXRVAd8__DYgME0r5PkLIACpDDMwLBhpyjDc8WLlN3g_Uuj3Ngcmfrlvq5gkT/s640/MOVIE_NIGHT_SCRAPBOOK_JOURNALING_EASY_COUPLE_IDEA+4.jpg" width="640" /> </div>
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You can put you and your boyfriend picture on the highlights too, and then movie tickets on the sides<span style="font-size: xx-small;">â„</span></div>
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Watch the entire step-by-step tutorial on how to use our movie night templates:</div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/ysOexdEHNtQ/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/ysOexdEHNtQ?feature=player_embedded" width="320"></iframe></div>
Apron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.com1tag:blogger.com,1999:blog-1118948702078329575.post-64450972987035542472017-07-18T05:20:00.000-07:002017-07-18T05:20:17.665-07:00DIY Unicorn Faux Marble Jewelry Bowl<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMhMz4Qex9CaOssC435HAvNXbMG5jJnOgCXD79PTkN9EciGqL1mLWXpF4MVXMxgZH3D7z9WvoWbk-lNoyCX_2RLy0wpyEFZM3HSUTet3t4nCU-ZTk60jroMdZb6GSPUFpaBstJnsdoDzGR/s1600/EASY_DIY_UNICORN_MARBLE_BOWL_FAUX_POLYMER_CLAY_APRON_AND_CREAM_CREME_9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1127" data-original-width="1534" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMhMz4Qex9CaOssC435HAvNXbMG5jJnOgCXD79PTkN9EciGqL1mLWXpF4MVXMxgZH3D7z9WvoWbk-lNoyCX_2RLy0wpyEFZM3HSUTet3t4nCU-ZTk60jroMdZb6GSPUFpaBstJnsdoDzGR/s640/EASY_DIY_UNICORN_MARBLE_BOWL_FAUX_POLYMER_CLAY_APRON_AND_CREAM_CREME_9.jpg" width="640" /></a></div>
Who already watch despicable me 3? Inspired by the love of agnes to unicorn make me want to made something colorful like this jewellery bowl with unicorn horn on it. You can make it as colorful as you want,all you need just add another color when you twist the clay. I've added step by step video tutorial too :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7N_K9OMGICOcpsIGpOaJonvVkUXuNE-ohTmvP045pe4q7mZhZwMc3bD5QOKPIwZ2jVd9T80f5vhXUfrE5IpaxjbPzgntN-RhKvt5agWH-Q9X5IrZUPTAKez5ry-EmSsZrtM01oumyfs7L/s1600/EASY_DIY_UNICORN_MARBLE_BOWL_FAUX_POLYMER_CLAY_APRON_AND_CREAM_CREME_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1127" data-original-width="1534" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7N_K9OMGICOcpsIGpOaJonvVkUXuNE-ohTmvP045pe4q7mZhZwMc3bD5QOKPIwZ2jVd9T80f5vhXUfrE5IpaxjbPzgntN-RhKvt5agWH-Q9X5IrZUPTAKez5ry-EmSsZrtM01oumyfs7L/s640/EASY_DIY_UNICORN_MARBLE_BOWL_FAUX_POLYMER_CLAY_APRON_AND_CREAM_CREME_3.jpg" width="640" /></a></div>
What youâll need:<br />1. Oven bake polymer clay<br />2. Knife<br />3. Gold Marker<br />4. Rolling Pin<br />5. Oven Safe Bowls<br />6. Glue<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxk87CaiznjLTD4WnNj_WbppC5iDzR3oFgkbpirgen6p3F1wyl8al5n40hJBjW6kYv_45PifWy1AvR41cG-njMasPwdBNthYJgjh0c661N74iDSW-18YkTJDgVx82npzua8QXq1VfX93Hv/s1600/EASY_DIY_UNICORN_MARBLE_BOWL_FAUX_POLYMER_CLAY_APRON_AND_CREAM_CREME_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1127" data-original-width="1534" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxk87CaiznjLTD4WnNj_WbppC5iDzR3oFgkbpirgen6p3F1wyl8al5n40hJBjW6kYv_45PifWy1AvR41cG-njMasPwdBNthYJgjh0c661N74iDSW-18YkTJDgVx82npzua8QXq1VfX93Hv/s640/EASY_DIY_UNICORN_MARBLE_BOWL_FAUX_POLYMER_CLAY_APRON_AND_CREAM_CREME_7.jpg" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"> In this photo Premoi! Oven Bake Clay</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPf24e2T7xq4ynUMlG3MXcu8Z_vLPXaMMXkOJLYT3x6D-4Mxy_Bc9RwTOxRgerUVYC-UH-pr6xjgqtMWz2IyPZwj3oUGaYDZzz9v3ykdFsdhcUod1Q5wIV_-TbFJsxyyf-xcgcODB9xNHH/s1600/EASY_DIY_UNICORN_MARBLE_BOWL_FAUX_POLYMER_CLAY_APRON_AND_CREAM_CREME_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1127" data-original-width="1534" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPf24e2T7xq4ynUMlG3MXcu8Z_vLPXaMMXkOJLYT3x6D-4Mxy_Bc9RwTOxRgerUVYC-UH-pr6xjgqtMWz2IyPZwj3oUGaYDZzz9v3ykdFsdhcUod1Q5wIV_-TbFJsxyyf-xcgcODB9xNHH/s640/EASY_DIY_UNICORN_MARBLE_BOWL_FAUX_POLYMER_CLAY_APRON_AND_CREAM_CREME_5.jpg" width="640" /></a></div>
You can watch the entire step by step tutorial here: <br />
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i9.ytimg.com/vi/r7wuemR3tgk/default.jpg?sqp=COTkt8sF&rs=AOn4CLBkmvmb-5StvVRoSUmOKEnN9PaHrA" src="https://www.youtube.com/embed/r7wuemR3tgk?feature=player_embedded" frameborder="0" allowfullscreen></iframe> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlExKu99K1kLro5mX_eETzK0UhDy25M_uQGQYMS1klfbaoooNAFBI3DuKdVldlWmShpkXEkB8VqtQtiB6O6Yxg5zTejYcuWwFTPcLpqK5lrNId2VeVwz4xDpQYdqnYW5P1NogfAqyrNLK-/s1600/EASY_DIY_UNICORN_MARBLE_BOWL_FAUX_POLYMER_CLAY_APRON_AND_CREAM_CREME_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1127" data-original-width="1534" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlExKu99K1kLro5mX_eETzK0UhDy25M_uQGQYMS1klfbaoooNAFBI3DuKdVldlWmShpkXEkB8VqtQtiB6O6Yxg5zTejYcuWwFTPcLpqK5lrNId2VeVwz4xDpQYdqnYW5P1NogfAqyrNLK-/s640/EASY_DIY_UNICORN_MARBLE_BOWL_FAUX_POLYMER_CLAY_APRON_AND_CREAM_CREME_1.jpg" width="640" /></a></div>
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<span style="font-size: x-small;"> Look how pretty these marble effect </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikexVtncqpk7FGIUAex1WuA6EYViQtXRlsPF00-gFjKvvbymEJboTpmSQGVlPvj_rV6McI9Ixt3FLpEUusPBO8_e81gIa-J7fUo4-UeROzItO3sEYdoz5foruO88WJjWbmO3os5ZSdp2Zk/s1600/EASY_DIY_UNICORN_MARBLE_BOWL_FAUX_POLYMER_CLAY_APRON_AND_CREAM_CREME_6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1127" data-original-width="1534" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikexVtncqpk7FGIUAex1WuA6EYViQtXRlsPF00-gFjKvvbymEJboTpmSQGVlPvj_rV6McI9Ixt3FLpEUusPBO8_e81gIa-J7fUo4-UeROzItO3sEYdoz5foruO88WJjWbmO3os5ZSdp2Zk/s640/EASY_DIY_UNICORN_MARBLE_BOWL_FAUX_POLYMER_CLAY_APRON_AND_CREAM_CREME_6.jpg" width="640" /></a> <span style="font-size: xx-small;">â„â„â„</span></div>
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<span style="font-size: xx-small;">
Kristina Liu </span></div>
Apron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.com0tag:blogger.com,1999:blog-1118948702078329575.post-79505728197864251192017-07-12T06:35:00.000-07:002017-07-12T06:35:35.444-07:00DIY Our Adventure Book cover Inspired from Disney Pixar Up <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDMLMmuBju7Gnof7dHjC0tTcjQJpxeN70DOQFPc_MfXo9KuqxYXz3EvniScdcrGcm6nlK9qk5dpmyFrLzKOQxkw5hPvfvMwGTRUsjWrX0D-HNrQwgJMMfS6TzAwmMjQ-SXIR5uwiDq-s9B/s1600/our_adventure_book_scrapbook_for_my_boyfriend_DIY_idea_journaling_journal_apron_and_creme_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="903" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDMLMmuBju7Gnof7dHjC0tTcjQJpxeN70DOQFPc_MfXo9KuqxYXz3EvniScdcrGcm6nlK9qk5dpmyFrLzKOQxkw5hPvfvMwGTRUsjWrX0D-HNrQwgJMMfS6TzAwmMjQ-SXIR5uwiDq-s9B/s640/our_adventure_book_scrapbook_for_my_boyfriend_DIY_idea_journaling_journal_apron_and_creme_2.jpg" width="640" /></a></div>
Recreate My adventure book into âOur Adventure bookâ from pixar movie UP as anniversary gift for my boyfriend to relive our memories being together for one year. itâs a great scrapbook cover ideas for couple anniversary, birthday , valentine, or any surprise gift for your loved one.<br />
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What youâll need:<br />
1. 2pc Cardboard 24x33cm ( or you can use unused shoes box/any thick boxes)<br />
2. 2pc Brown Leather 30x34cm<br />
3. 2pc Maroon Leather 18x30cm<br />
4. 2pc Printed Art Paper<br />
5. Double Tape<br />
6. Acrylic Paint ( I use Reeves )<br />
7. Leather Rope<br />
8. Sticker<br />
9. Cutting Mate<br />
10. HVS Paper<br />
11. Pencil<br />
12. Ruler<br />
13. Gold Marker ( I use Calligraphy Gold Marker )<br />
14. Pen Knife<br />
15. Cutter<br />
16. Scissor<br />
17. Cotton Bud<br />
18. Toothpick<br />
19. PVA Glue ( I used Fox Glue )<br />
20. Dish Sponge & Fork<br />
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You can watch the entire step by step tutorial here:<br />
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/XVpOnYwY7pI/0.jpg" src="https://www.youtube.com/embed/XVpOnYwY7pI?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
For cover fonts i use revees acrylic paints in orange, flesh tint,burnt amber, crimson, brilliant red, violet, and cerulean blue hue. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3hzcn3l-X_fa6H_LMOwol3e0lK8lq4ZAOp4ZfJXfrqrkUM2BcHVdzk8W1W2mIY003gPYLOSZKJClvKcACVACAxpRlE3J7eGg8VkO6w_qbFmRmCS7e3N1oW3wqpqwGtZF-9kuM2IaBKuB/s1600/our_adventure_book_scrapbook_for_my_boyfriend_DIY_idea_journaling_journal_apron_and_creme_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="964" data-original-width="1600" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3hzcn3l-X_fa6H_LMOwol3e0lK8lq4ZAOp4ZfJXfrqrkUM2BcHVdzk8W1W2mIY003gPYLOSZKJClvKcACVACAxpRlE3J7eGg8VkO6w_qbFmRmCS7e3N1oW3wqpqwGtZF-9kuM2IaBKuB/s640/our_adventure_book_scrapbook_for_my_boyfriend_DIY_idea_journaling_journal_apron_and_creme_3.jpg" width="640" /></a></div>
You can put as many scrapbook page into this book since you can adjust your rope length.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgETj-KUVNWM8CqaxHiYnddpLKrNLcnhAYcxteF5cFCZzYQSApOG6eIQROg-O2b4Yt1hoO-8cThMyqUd5SaAJTQGMlKNwvGg3EbRwCKHu8yJFLr2iCJCwvz7S3UcoIM9JAX4YuH1XCIL-TM/s1600/our_adventure_book_scrapbook_for_my_boyfriend_DIY_idea_journaling_journal_apron_and_creme_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="963" data-original-width="1600" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgETj-KUVNWM8CqaxHiYnddpLKrNLcnhAYcxteF5cFCZzYQSApOG6eIQROg-O2b4Yt1hoO-8cThMyqUd5SaAJTQGMlKNwvGg3EbRwCKHu8yJFLr2iCJCwvz7S3UcoIM9JAX4YuH1XCIL-TM/s640/our_adventure_book_scrapbook_for_my_boyfriend_DIY_idea_journaling_journal_apron_and_creme_1.jpg" width="640" /></a></div>
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Photos by Kristina Liu </div>
Apron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.com13tag:blogger.com,1999:blog-1118948702078329575.post-68917271412873313982017-02-03T18:47:00.001-08:002017-02-03T18:47:56.615-08:00La Maison Patisserie Jakarta<div class="separator" style="clear: both; text-align: center;">
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Welcoming the most anticipated French Patisserie Shop from Medan to Jakarta, La Maison Patisserie. This newly opened patisserie located in Grand Indonesia, East Mall, Upper Ground Floor.<br />
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La Maison has a clean minimalist looking space with touch of marble and white pink color. I love how they put lots of fresh flower on every tables ( and every corners too! )<br />
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Macaroons each IDR 20k</div>
Choose your own box of happiness from La Maisonâs main product : Macaroons. You can find lots of uncommon flavors from La Maison,they always make innovative macaroons such as salted egg yolk, thai milk tea, salted popcorn,etc. They well crafted macaroons has a perfect sweetness, crunchy to gooey texture, and flavor combination from its cookie and fillings.<br />
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They make fresh mini cakes everyday, heres what i got that day. </div>
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<span title="Telah disunting"> Bijou IDR 55K<span style="font-weight: normal;"><br />This cake consist of
black sesame sponge cake, refreshing tangy mango jelly, coconut
cremeux, activated charcoal velvet spray, topped with a light mango
mouse and crunchy toasted coconut dipped in chocolate.<br />It has a great texture balance, you can taste a sweet tangy crunchy smooth texture in one bite.</span></span></div>
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Chole IDR 50k</div>
This good looking cake got sweet and zesty flavours that ready to tickle your taste buds! It consists of 3 layers of moist coconut chiffon cake,lemon curd,covered in caramelized coconut meringue,and crowned with fresh fruits and flowers. For me this cake quite too sweet, but still bearable :)<br />
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Romeo 55k</div>
My fave mini cakes from La Maison,definitely a must-try! This sinfully healthy cake consists of avocado mousse, Baked Australian Brownie, covered in dark chocolate velvet spray, chocolate lava and a little rose petals adornment on top.<br />
I love how they make it not too sweet,it has a silky smooth texture mousse and gooeyness from the brownie, fresh avocado and chocolate is definitely a perfect combination after all.<br />
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Camomile Tea IDR 40K</div>
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La Maison Patisserie</div>
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Grand Indonesia Mall, Lantai Upper Ground, East Mall, Jl. MH Thamrin, Thamrin, Jakarta</div>
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<span class="tel left res-tel"><span class="fontsize2 bold zgreen"><span class="tel" tabindex="0">Contact Number - 08119876668</span></span></span> </div>
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Open Hour : 10AM - 22PM</div>
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Instagram : @lamaison.jkt</div>
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Website : Jakarta.lamaison.id </div>
Apron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.com0Grand Indonesia Shopping Town, Jl. M.H. Thamrin No.1, Kb. Melati, Tanah Abang, Kota Jakarta Pusat, Daerah Khusus Ibukota Jakarta 10230, Indonesia-6.1952260999999993 106.8200941-7.2042975999999994 105.52920060000001 -5.1861545999999992 108.1109876tag:blogger.com,1999:blog-1118948702078329575.post-53727188174505252362016-11-29T09:06:00.000-08:002016-11-29T09:06:24.854-08:00Kiss The Tiramisu Hongdae Seoul South Korea<div class="separator" style="clear: both; text-align: center;">
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A popular dessert place from Hongdae, Seoul, South Korea named Kiss The Tiramisu. They signature dessert served in a single gold rimmed plastic cup, it has a wonderful combination of Classic Italian Tiramisu and Soft Serve Ice Cream, which consists creamy mascarphone cheese, vanilla ice cream, crispy cookie crumbs, bittersweet from coffee liquour and cocoa, milkiest soft serve ice cream, and finished with grated chocolate bars.</div>
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They have other ice cream selection such as Berry, Banana, GreenTea Tiramisu Ice Cream.</div>
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Kiss the Tiramisu located at Hongdae fashion street intersection,you can go there by Subway, Hongik University Station ( Subway Line 2), Exit 9.</div>
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Apron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.com0tag:blogger.com,1999:blog-1118948702078329575.post-54822942056116844362015-09-04T04:39:00.000-07:002016-11-29T04:40:50.370-08:00Japanese Condensed Milk Cheesecake ( Soufflé Cheesecake )Six month ago, I went to Guangzhou, China to take language courses at
Jinan, Huawen. At that time, me and my friend loved to explore a lot of
places there, and try different kinds of food. In one perfect afternoon,
I found one of my most favorite cakes in Guangzhou, which is Uncle
Tetsu Japanese Cheesecake. And yes, itâs not Guangzhou local food
hahaha.<br />
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<br />
Uncle Tetsu Cheesecake is originated from Japan. The texture is
marvelous. It is light, soft, pillowy, and springy. On top of that, the
taste is wonderful and not overwhelming the texture. Who doesnât love
the perfect combination of those mouthwatering cakes? In my opinion, it
is worth every penny I spend.<br />
<br />
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<br />
After coming back from my study, I told my sister about it. All of a
sudden, my sister wanted to try the Japanese cheesecake, and I also
craved for one. Afterwards, I decided to make it. I failed at first
attempt since the top layer was too crunchy and a bit burnt. However,
the taste was okay and it was fluffy in the middle. It was edible in my
opinion x). A week later, I tried my second attempt. After tweaking and
playing around with the recipe (I was using the kat-kat recipe but made
some changes with the ingredients) and it turned out to be a successful
one. I used a small oven instead of a bigger one at my home, so it was
hard to prevent the top layer of the cheesecake from browning since the
distance between the top layer of the cake and the heat were close. the
top layer didnât crack but it became a little wrinkly. However, the most
important thing is that the cake was tall and did not sink.<br />
<br />
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<br />
Japanese Condensed Milk Cheesecake ( Soufflé Cheesecake )<br />
Ingredients :<br />
3 Egg Yolks<br />
2 Whole eggs<br />
60gr Condensed Milk<br />
50gr Flour (Sifted)<br />
120gr Cream Cheese<br />
35gr Butter<br />
3 Egg Whites<br />
45gr Castor Sugar<br />
1/8tsp Cream of Tartar<br />
Method :<br />
<ol>
<li>Preheat oven at 160C. Place a tray of water at the lowest rack.</li>
<li>Grease and line the the bottom and side of the 7 inch pan with baking paper.</li>
<li>Using
Double Boiled method to mix and melt cream cheese and butter, using a
hand whisk until the mixture become thick, creamy, and no lumps. Set
aside to cool.</li>
<li>Mix Egg Yolks, Eggs, and condensed milk together until well combined.</li>
<li>Pour in half the flour and mix well. Do not overmix.</li>
<li>Add in egg yolk mixture using hand whisk quickly until combined. Add the remaining flour and mix until the batter become smooth.</li>
<li>Now
prepare the meringue. Beat egg whites until foamy then add cream of
tartar. Add in castor sugar gradually and whip until soft peak.</li>
<li>Add egg white into cheese mixture in 3 separate additions and fold gently until fully combined</li>
<li>Pour
the batter into the pan, knock a few times to get rid of air bubbles.
Bake in oven at 160C for 20 minutes,then lower the temperature to 140C
for 40 minutes.</li>
<li>When the oven already off, leave the cake in the
oven with door slightly open for about 30 minutes to prevent the cake
from sinking quickly.</li>
<li>Enjoy!</li>
</ol>
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<br />
<div style="text-align: center;">
â„â„â„
</div>
<div style="text-align: center;">
Kristina Liu </div>
Apron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.com1tag:blogger.com,1999:blog-1118948702078329575.post-54430923302962642852015-08-17T19:03:00.000-07:002016-11-27T19:05:23.373-08:00Watermelon PizzaHappy Independence day everyone. Today is Indonesiaâs 70<sup>th</sup>
birthday. Independence day is accustomed to once a year neighborhood
competition. Every small road is blocked to hold the competition; such
as pole climbing (panjat pinang), sack race, football, and many more.
Because of the road blocks, I couldnât go anywhere. Since it is 33
degrees celcius outside, watermelon sounds awesome to freshen up my day.
Watermelon is one of my favorite fruits, and I could finish half of a
watermelon in one seating. Therefore, I decide to make something simple
and fun to eat out of a watermelon.<br />
<br />
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<br />
What do you guys think about watermelon pizza? I pulled this idea out of
Pinterest since I check Pinterest almost every day during my free time.
I have had this idea for months, and finally I have a chance to make it
today.<br />
<br />
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Watermelon Pizza is super easy to make. All you need is watermelon as
the base of your pizza and you are free to add anything to be the
topping; such as fruits, nuts, yoghurt, or even sauces to each slices.
Here is my version of my Watermelon Pizza.<br />
<br />
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<br />
<strong>Ingredients :</strong><br />
<ul>
<li>â
round of a medium watermelon</li>
<li>1 handful of crumbled almond</li>
<li>1 handful of fresh mint</li>
<li>4 longan</li>
<li>Mango Jelly</li>
<li>1tbsp chocolate sauce</li>
</ul>
<strong>Method :</strong><br />
<ol>
<li>Slice
the widest part of a round watermelon in half,then cut a 2 1-inch thick
slice from each half. Lay the watermelon circles down and cut into
pizza slices.</li>
<li>Sprinkle crumbled almond,fresh mint,longan,mango jelly, and chocolate sauce.</li>
<li>Enjoy! :D</li>
</ol>
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<div style="text-align: center;">
â„â„â„</div>
<div style="text-align: center;">
Kristina Liu </div>
Apron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.com0tag:blogger.com,1999:blog-1118948702078329575.post-72699092472190152702015-08-06T17:12:00.000-07:002016-11-27T18:51:24.575-08:00Chia Breakfast Bowl<div class="separator" style="clear: both; text-align: center;">
</div>
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<br />
Hello world! Finally, I decided to continue my blog. Again. *excited*
with new blog layout too! .Itâs been 3 years since the last time I
posted. Time surely flies. The reason behind it is that I have been
missing blogging so much, and some of my friends kind of persuaded me to
continue writing again. So, here I am.<br />
<br />
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<br />
A month ago, I went to Surabaya, Malang, and Batu. There were a lot
of yummy places there, and I could not resist the temptation to not try
them all. As a result, I gained 3 kg <span class="aBn"><span class="aQJ">in 4 days</span></span>. As soon as I got back, I started to eat right.<br />
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<br /></div>
Today,
I want to share one of my favorite diet breakfast food. It is Vanilla
Chia Pudding! I have been eating this chia seed breakfast bowl for a
month since I came back from Surabaya. Because this breakfast bowl is so
refreshing and tasty, I havenât gotten sick of it even though I eat it
every single morning. The best part is that I lose 3 kg <span class="aBn"><span class="aQJ">in 2 weeks</span></span>.
YESSSS!!! Chia Seed is also good for your body. You can put a lot of
things into Chia Seed Bowl and adjust the flavor into your likings. You
only need 3 minutes to mix all the ingredients, and it is ready to eat.
If you are not a morning person, this recipe is exactly for you. Since
you can prepare it the night before, the only thing that you need to do
in the next morning is to wake up and enjoy!<br />
<br />
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<br />
Did you know chia seeds have so many health benefits? These tiny
tasteless seeds can supply your body with omega-3 fatty acids, fiber,
protein, calcium, and antioxidants! They are surprisingly filling and
healthy too.<br />
<b>Ingredients :</b><br />
360ml Almond Milk*<br />
50gr Chia Seeds<br />
1tsp Vanilla extract<br />
1tsp honey**<br />
<b>Topping :</b><br />
10 Whole almond<br />
1Tbsp pumpkin seeds<br />
1Tbsp Raspberry Jam<br />
1 Banana<br />
<b>Method:</b><br />
<ol>
<li>Add
all ingridients to a mason jar/any container with a tigh lid, give a
good stir ley it sit in the refrigerate for at least one hour or
overnight. After the first and second 20minutes stir the mixture so it
doesnât clump together.</li>
<li>Once it has set up add the almond,
pumpkin seeds,raspberry jam, and banana. You can change it with your
favorite fruits and nuts.</li>
<li>Enjoy! :D</li>
</ol>
*You can substitute almond milk with coconut milk,soy milk, or even ultra milk :9<br />
** add more honey or sugar if you donât think itâs sweet enough.<br />
Storage Instruction: chia pudding stays fresh in the fridgerator for up to 5 days.<br />
<br />
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<div data-mce-style="text-align: center;" style="text-align: center;">
â„â„â„</div>
<div data-mce-style="text-align: center;" style="text-align: center;">
Kristina Liu</div>
<br />
<br />
<br />
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<br />Apron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.com0tag:blogger.com,1999:blog-1118948702078329575.post-6304804991821999582012-12-23T18:35:00.000-08:002016-11-24T17:17:18.881-08:00Wedang Ronde (Glutinous rice balls in ginger water)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOxvG092vvWTVhimtD-1Q3h4PSXqsiD_Y0Jfv0Qn7rYu21bMScWCqLKRaqRCBrsTvqfF_xs_hCL4lR_qdfaiYMvVVWAG8yxPCS2NPtb9n8vfYI-eZkJ4Hq1jhB1mIDipmZ9tp2zsgHEDU/s1600/APRONANDCREME_APRON_AND_CREME_WEDANG_RONDE_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOxvG092vvWTVhimtD-1Q3h4PSXqsiD_Y0Jfv0Qn7rYu21bMScWCqLKRaqRCBrsTvqfF_xs_hCL4lR_qdfaiYMvVVWAG8yxPCS2NPtb9n8vfYI-eZkJ4Hq1jhB1mIDipmZ9tp2zsgHEDU/s1600/APRONANDCREME_APRON_AND_CREME_WEDANG_RONDE_2.jpg" /></a></div>
<br />
<span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;">This 21 december
2012, my family had celebrated chinese festival as usual,it called Ko Ciet in
our hakka languange or DĆngzhĂŹ in mandarin and winter soltice festival in
english. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI1XISzMSOEG9EdBZ8q5It0LIE9ozpJWYuhLxG2awkx1sTiQUc4g7mCSATfU7FFtUzdREGIC3kaw0uWNt69-bcQ4HJj80_F2qKE8ROvjVgMDG2O8twaxYPtu0sEQ2UbcrtnVHRK6VRqHp7/s1600/APRONANDCREME_APRON_AND_CREME_WEDANG_RONDE_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI1XISzMSOEG9EdBZ8q5It0LIE9ozpJWYuhLxG2awkx1sTiQUc4g7mCSATfU7FFtUzdREGIC3kaw0uWNt69-bcQ4HJj80_F2qKE8ROvjVgMDG2O8twaxYPtu0sEQ2UbcrtnVHRK6VRqHp7/s1600/APRONANDCREME_APRON_AND_CREME_WEDANG_RONDE_4.jpg" /></a></div>
<br />
<span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;">Ko Ciet<span style="mso-spacerun: yes;"> </span>is one of the most
important festivals celebrated by the Chinese and other East Asians during the
Dongzhi solar term (winter solstice) on or around December 22 when sunshine is
weakest and daylight shortest, and it occurs on Friday, December 21, 2012.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Bx5H47HfhNNtc22m_neKuB3md869NMBsvZTSDIu_4PlCXbQ898SmQulF8AGu_AkgM_JXInE5eNp-rAAbmWY3jkbaZvJ884dPRa2jzt0hCqxs6WQkqcOEVqSsbOXS9aLH8u3nyKiE6yCy/s1600/APRONANDCREME_APRON_AND_CREME_WEDANG_RONDE_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Bx5H47HfhNNtc22m_neKuB3md869NMBsvZTSDIu_4PlCXbQ898SmQulF8AGu_AkgM_JXInE5eNp-rAAbmWY3jkbaZvJ884dPRa2jzt0hCqxs6WQkqcOEVqSsbOXS9aLH8u3nyKiE6yCy/s1600/APRONANDCREME_APRON_AND_CREME_WEDANG_RONDE_3.jpg" /></a></span></div>
<span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"> </span><br />
<span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;">Our
family follow it traditional activities and<span style="mso-spacerun: yes;">
</span>make balls of glutinuous rice or "wedang ronde" in our
languange. Usually wedang ronde are in ball shaped and brightly coloured, but
this year i made some cat's paw, love, and rabbit shape in pastel colour :D</span><span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;">, So
here the recipe </span>
<br />
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJUeLfjI7SHgXiKmcCO0qRZPsviT9ATRFFrWao5Olyxgmwp_K8YB6Sz7KPgyr2GQlxG5lnr1jKslrId2Y1A8bp_8FWH8iN4kRVLTO0pBXCVV2OSQOAzskzU9jpqxB-suyxsgxGYTlOtYzK/s1600/APRONANDCREME_APRON_AND_CREME_WEDANG_RONDE_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJUeLfjI7SHgXiKmcCO0qRZPsviT9ATRFFrWao5Olyxgmwp_K8YB6Sz7KPgyr2GQlxG5lnr1jKslrId2Y1A8bp_8FWH8iN4kRVLTO0pBXCVV2OSQOAzskzU9jpqxB-suyxsgxGYTlOtYzK/s1600/APRONANDCREME_APRON_AND_CREME_WEDANG_RONDE_1.jpg" /></a></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;">Wedang Ronde
(Glutinous rice balls in ginger water) (Make 6 Portions):</span></div>
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<br /></div>
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Ingredients</div>
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For
the rice balls:<br />
200gr Glutineous rice fluor </div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
160ml
Warm water</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
50
gr Peanut,roast, and grind coarsely.<br />
50 gr Sugar<br />
Food coloring <br />
<br />
<br />
For the ginger water :<br />
1lt water<br />
250 gr ginger, peel and crushed<br />
5 pandan (screwpine) leaves, tied knot<br />
200gr granulated sugar </div>
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<br /></div>
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To
Finish :</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
Peanut
roast</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
White
bread, cubed</div>
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<br />
Method:</div>
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<br /></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; text-autospace: none;">For the ginger water and filling</li>
</ol>
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In a pot boil water with
ginger, pandan, and granulated sugar for 15 minutes until the spiciness aroma
is infuse and quite strong. Sieve the ginger.</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
Mix ground peanut with
sugar,set aside.</div>
<ol start="2" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; text-autospace: none;">For the rice balls</li>
</ol>
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In a bowl, mix glutinous rice
flour with water little by little kneading until the dough can be shaped, divide
into 2-3 parts, each dyed a different colour. Form any shape you like, usually
it shaped in little ball,but I make cat paw,rabbit and love shape.Fill in the
peanut mixture.</div>
<ol start="3" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; text-autospace: none;">Boil plain water in a pot, cook the balls until they
floating. Rinse with cold water. Drain </li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; text-autospace: none;">Serve warm/hot ginger water with the glutineous
balls and add some roasted peanut or cubed white bread.</li>
</ol>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
Enjoy!<span style="font-family: "arial" , "sans-serif";">â„</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Sk3eJFLvGkMXkjD3Fnx06CZHwkvzWjdp2rf-rMBogNOlIvSSuvXgSjI5mMkVCTm2Ppc69yckqlMxK0uOYsU-hSRJjr1WGr1mkUznwOksYA3pA90g8YzsvzSCzGG6zogVgaR64dEKjVGK/s1600/APRONANDCREME_APRON_AND_CREME_WEDANG_RONDE_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Sk3eJFLvGkMXkjD3Fnx06CZHwkvzWjdp2rf-rMBogNOlIvSSuvXgSjI5mMkVCTm2Ppc69yckqlMxK0uOYsU-hSRJjr1WGr1mkUznwOksYA3pA90g8YzsvzSCzGG6zogVgaR64dEKjVGK/s1600/APRONANDCREME_APRON_AND_CREME_WEDANG_RONDE_7.jpg" /></a></div>
<div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">â„â„</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">â„</span></div>
<div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Kristina
Liu </span></div>
Apron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.com17tag:blogger.com,1999:blog-1118948702078329575.post-64416042174434502342012-12-13T04:23:00.000-08:002016-11-24T17:17:42.264-08:00Chocolate Marble Cake<span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;">The rainy weather for
the past few days has been the perfect excuse to stay home and cook after i
went home from my mother shop.So today i decide to make chocolate marble cake,a
quick and easy to mix and bake.</span><span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">O<span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;">h! and next week i
have plan to do photoshot on my jakjazz collection, i plan to start to sell
them.sooo exited! i will definitely post it!:D</span></span></span><br />
<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-lvjaKxZwJXVCKJlP15MRTEuQ7KPdmJRLRXPbqNEn-KMggB76t76MLxMmmjdTzKwcXDR-z7JIeokpUvOzyYMSy4BIO4N5zCp0UxgCuQHcl-piC0oUU1C8GSX7aDYKhid5NTdroQyE5TmB/s1600/MARBLE+CHOCOLATE+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-lvjaKxZwJXVCKJlP15MRTEuQ7KPdmJRLRXPbqNEn-KMggB76t76MLxMmmjdTzKwcXDR-z7JIeokpUvOzyYMSy4BIO4N5zCp0UxgCuQHcl-piC0oUU1C8GSX7aDYKhid5NTdroQyE5TmB/s1600/MARBLE+CHOCOLATE+2.jpg" /></a></div>
<span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"> </span></span>Here the recipe (Source bbcgoodfood) :</span><span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;">Ingredients (Make 1)
:</span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">225g butter , softened </span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">225g caster sugar </span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">4 <span style="color: black; mso-themecolor: text1;"><span style="color: black; text-decoration: none;">eggs </span></span></span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">225g self-raising flour </span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">3 tbsp milk </span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1 tsp <span style="color: black; mso-themecolor: text1;"><span style="color: black; text-decoration: none;">vanilla extract</span><span style="color: blue;"> </span></span></span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">2 tbsp cocoa powder </span><br />
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">some hazelnut </span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Method:</span></div>
<ol start="1" type="1">
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake
tin and line the bottom with a circle of greaseproof paper. If you want to
make life easy, simply put all the ingredients (except the cocoa powder)
into a food processor and whizz for 1-2 mins until smooth. If you prefer
to mix by hand, beat the butter and sugar together, then add the eggs, one
at a time, mixing well after each addition. Fold through the flour, milk
and vanilla extract until the mixture is smooth. </span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Divide the mixture between 2 bowls. Stir the cocoa
powder into the mixture in one of the bowls. Take 2 spoons and use them to
dollop the chocolate and vanilla cake mixes into the tin alternately. When
all the mixture has been used up (and if young kids are doing this, you'll
need to ensure the base of the tin is fairly evenly covered), tap the
bottom on your work surface to ensure that there aren't any air bubbles.
Take a skewer and swirl it around the mixture in the tin a few times to
create a marbled effect. Add hazelnut on top.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Bake the cake for 45-55 mins until a skewer inserted
into the centre comes out clean. Turn out onto a cooling rack and leave to
cool. Will keep for 3 days in an airtight container or freeze for up to 3
months </span></li>
</ol>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Enjoy!</span>â„</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd4K0GTXW2HTP9jNDMJWE9EtgGvNJYu_IIA3YKH6t2bQKZ95kXuHPxrHAxtJEFPW27BYmOqNDKgqNVj66s3T0m6U8RHOhrBxqjuGTH0GSK2KcyLfZmNOVc-p4ixT-rfywMJZM_L-S59IKk/s1600/MARBLE+CHOCOLATE+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd4K0GTXW2HTP9jNDMJWE9EtgGvNJYu_IIA3YKH6t2bQKZ95kXuHPxrHAxtJEFPW27BYmOqNDKgqNVj66s3T0m6U8RHOhrBxqjuGTH0GSK2KcyLfZmNOVc-p4ixT-rfywMJZM_L-S59IKk/s1600/MARBLE+CHOCOLATE+4.jpg" /></a></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><br /><span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"></span></span></div>
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</div>
<div class="MsoNormal" style="text-align: center;">
â„â„â„</div>
<div class="MsoNormal" style="text-align: center;">
Kristina Liu </div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"> </span> </span></div>
Apron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.com34tag:blogger.com,1999:blog-1118948702078329575.post-19474259521123614182012-12-12T02:24:00.000-08:002016-11-24T17:18:00.772-08:00Pear Tarte<div style="text-align: left;">
Has it really been over 10 month since my last post? It's been a while since the last time I wrote a blog post.Well, it is because I have been really busy with various college assignment, but finally! I finish all my classes and subjects in college! </div>
<div style="text-align: left;">
but still i had to wait for 4 months until the graduation day.sigh.</div>
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Pear pie are one of my favorite dessert,and this past weekend i had lot of time, so i bake a pie. I got a little experimental and while the results were even better than I had hoped for, i made this recipe for "Blogger Jagoan Masak" contest held by appmasakapa and detikfood! you can download that app at <a href="http://apps.detik.com/masak-apa" target="_blank">HERE</a> ,so here the recipe:<br />
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Pear Tarte (makes 1)<br />
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Ingredients:<br />
For the sweet shortcrust pastry<br />
185g plain all-purpose flour <br />
15gr ground almond <br />
1/4 tsp salt <br />
24gr granulated sugar <br />
1tsp lemon juice<br />
75gr unsalted butter, chilled & cubed <br />
1 egg yolk <br />
45ml whipped cream <br />
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For the crĂšme dâamandes:<br />
60gr all-purpose flour<br />
45gr ground almonds<br />
100gr granulated sugar<br />
2 eggs, at room temperature<br />
80gr butter<br />
50ml fresh cream<br />
a few drop almond extract<br />
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To finish:<br />
4 pears, stoned and sliced<br />
2tbsp cinnamon powder<br />
2tbsp glazing<br />
1tsp lemon juice<br />
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Method:<br />
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1. For the sweet shortcrust pastry<br />
Sift the flour,salt,ground almond into a bowl. Stir in the sugar. Add the butter and rub in using your fingertips until the mixture resembles breadcrumbs. Stir in the egg yolk, lemon juice and cream to bind. Form into a ball, wrap in plastic wrap and chill at refrigerator. After 30minutes roll out the pastry and use to a pie dish. Prick the base with fork, chill in the refrigerator while you make the filling.<br />
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2.Peel the pears,halve them,remove the cores and rub with cinnamon powder, bake the pear in the oven at 132 C/10minutes.<br />
Cut the pear side down, on a board and slice thinly crossways,keep the slices together.<br />
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3.For the filling<br />
Mix butter and sugar until creamy, then add the egg,flour,ground almond, butter, almond extract, and fresh cream, mix well.<br />
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4. Pour half of the filling into the pastry case. Slide a metal spatula under one pear half and press the top to fan out the slices. Transfer to the tart, placing the fruit on the filling like a wheel.<br />
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5.Bake the tart on the baking sheet for 200 C/ 40 - 50 minutes, or until the filling is set and well browned. Cool on the wire rack.<br />
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6.Mix the glazing with orange juice,brush over the top of the hot tart to glaze. Serve at room temperature.<br />
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Enjoy!â„<br />
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<div class="MsoNormal" style="text-align: center;">
â„â„â„</div>
<div class="MsoNormal" style="text-align: center;">
Kristina Liu </div>
<br />
<br />Apron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.com27tag:blogger.com,1999:blog-1118948702078329575.post-38616672720973106872012-01-27T20:45:00.000-08:002016-11-23T22:22:49.771-08:00Welcome <div style="text-align: center;">
Finally Iâve decided to create my own blog, I love fashion, photography, food, everything in between<br />
I would love to sharing whatever I find interesting, food, recipe, and DIY project.<br />
Enjoy! â„</div>
Apron and Cremehttp://www.blogger.com/profile/02688992081570789792noreply@blogger.com0