Icing Sugar

Also known as pure icing sugar, this is a pure form of sugar which has simply been ground to a powder dust so that it dissolves instantly. It is used to make icings for cakes, fondants for pastries and decorating, or on its own as a dusted decoration. Its use in making pastry is varied and in most cases it can be replaced by ordinary or caster (superfine) sugars in recipes. It is used in some shortbread and biscuit (cookie) doughs so that sugar spots do not show, and in sponge mixtures such as savoy sponges for the same reason. As pure icing sugar contains no additives, it needs to be kept airtight when stored. It should be sifted frequently because it absorbs moisture easily, causing the formation of hard, unusable lumps.

Non lumping sugar (soft icing mixture) is a form of icing sugar which contains a starch or drying substance - cornflour (cornstarch), phosphate or silicate - to prevent the sugar absorbing moisture and forming lumps. Due to these drying agents, this form of icing sugar should not be used in all recipes, but in biscuit (cookie) mixtures it increases the shortness of the product. The icing sugar should be sieved in order to remove the lumps.

Buttercream

is produced by creaming butter and incorporating as much air possible. When the butter has changed from yellow to a creamy white color, sweeteners and other ingredients are added for flavor and bulk. There are many varieties of buttercream used in the pastry kitchen, and these differ according to personal, regional and national tastes, and availability of certain products. Most buttercream contain sugar, icing sugar or fondant and either egg yolks, egg whites or the entire egg, and can be flavored as desired. Buttercream range from the very ligh and airy to those which are rich and heavy in flavor and texture. It is best to use butter cream as soon as it is made, when it is light, airy and fresh. Never make more buttercream than is required just to save time on the next cake. It is quicker to make it fresh than to reconstitute chilled buttercream and better result are obtained for the finished product. If buttercream has to be stored, it should be kept in an airlight container in the refrigerator. Never store buttercream for more than two weeks in the refrigerator. Remove from the refrigerator when required and stand at room temperature for one hour to soften.
Beat in a mixing bowl until light and fluffy The following are the main ingredients contained in the buttercream produced by different countries :

• French Buttercream : Butter, fondant and eggs;
• German Buttercream : Butter, custard and flavouring;
• Italian Buttercream : Butter, italian meringue and flavouring
• Russian Buttercream : Butter, icing sugar and flavouring
• Danish Buttercream : Butter, icing sugar and cream

Breadcrumbs

Fresh, dried and powdered breadcrumbs are an important ingredient for the pastry chef. Not only can breadcrumbs be used to cover foods for frying or as a simple topping for some of the pastry dishes, but bread crumbs can also be used to replace more expensive ingredients such as ground nuts or dessicated (shredded) coconut.

There are three main ways to produce breadcrumbs, each method giving a different type of breadcrumb :

• Fresh bread can help the crust removed and grated and the fresh breadcrumbs can be used as a topping for dessert, or saute or fried in alittle butter to give color and then mixed with some sugar, for example, to make a crunchy crumble topping.
• Stale bread may be sieved or minced finely to produce a fine white crumb which is firm and can be used for the outside crust of dumplings,for example.
• Golden-colored breadcrumbs can produced by baking bread scraps till golden brown and then crushing the crust in a mortar and pestle or in a blender. These crumbs will last from months as long as they are stored in airtight container or jar.

--Patisserie, Aaron Maree, 1993 (p. 35)

">Biscuit

Biscuit comes from French, the words ‘bis’, meaning twice, and ‘cuit’, meaning baked or cooked, and in days done by referred to

twice-baked pieces of dough or bread that were baked to a firm crispness so that they would keep on long voyages where there were no proper storage condition. This style of biscuit is these day known as pulled bread or rusks. It was first mentioned in the journals of seafarer Tannhauser, who in 1260 wrote ‘My Water is Cloudy’, my wheat “piscot”hard’.

In most countries today, however, the word biscuit refers to both sweet and savory, crisp and soft biscuit, leavened or unleavened, iced and decorated or those simply left plain, except in America, where a sweet biscuit is known as a ‘cookie’ and a savory biscuit known as ‘cracker’. Biscuit, in America refers to what other countries call ‘scones’ or small tea cakes.

That is very complicated biscuit. In fact, the biscuit term is not simply word that we knew before.

Biscuit is term that exist in English but there is some term about biscuit such as, biscotte comes from French and Biscotti comes from Italian.

Biscotti

Similar in both name and nature to the French biscotte, this double-baked Italian delight is more like a solid biscuit or cookie than the biscotti. It is quite firm and is served with cappuccino; it is meant to be dunked into the forhty drink to soften the biscuit and add flavor to the coffee.

Biscotte

Similar to a rusk, the French biscotte is a thin slice of bread, usually brioche, which is individually buttered, sprinkled with sugar and rebaked on the oven so that both sides of the slice are lightly golden brown. It is served with some dessert and for snacks or afternoon tea.

---Patisserie, Aaroon Marie ,1993(p. 24)

Biscuit Base
The term biscuit base can refer to two different types of bases. The first is a base for cheesecakes and mousse-style dessert where leftover or unneeded biscuit (cookies) are crushed into small pieces, mixed with melted butter and pressed into the base of cake tins. The second is a disc of sweet or short crust pastry which is baked round and used to place underneath decorated cakes or gateaux so that when a slice is cut from it, the slice is easier to serve because it is sitting on a stable base.

---Patisserie,Aaroon Marie ,1993(p. 25)

Opera Cake

"A classic for the past twenty years, the Opera was created for those who unabashedly choose chocolate and butter cream over fruit desserts. What makes this low, flat cake more modern than any of its predecessors is its shape (usually square or rectangular), and its undecorated sides that show all the layers. L'Opera is traditionally composed of layers of Biscuit Joconde, an almond sponge, that have been thoroughly soaked with coffee syrup...Some pastry shops decorate the top with the word Opera, written in panach with all the swirls that the French love so much..."

---New French Baker, Sheila Linderman [William Morrow:New York] 1998 (p. 66)

Ingredients:
Jaconde biscuit:
125 grams of almond powder (can be replaced with cashew nuts or peanut powder )
125 grams of sugar fine
30 gr wheat flour
4 yellow
25 grams butter, melted
4 egg white
20 grams of refined sugar

Chocolate ganache:
5 gr instant coffee powder [nescafe]
200 gr dark cooking chocolate, cut into pieces
150 gr whip cream / thick cream
75 gr butter

Coffee buttercream:
2 tsp instant coffee [nescafe]
1 tbsp hot water
125 gr butter
200 gr finely powdered sugar / icing sugar

Glazing:
80 gr dark cooking chocolate, cut into pieces
80 gr thick cream / whip cream

How to create:
1. Jaconda biscuit:
Intervention almond powder, sugar fine, wheat flour and yellow, with a shake mixer about 15 minutes. Then shake egg white with sugar until stiff fine, and enter into the almond paste and stirred it up to average with the spatula. Enter the butter has melted, slowly poke until evenly mixed. For the cake batter into 3 parts to 22 cm in brass X 22 cm with a high temperature (200 C) about 10 minutes or until cooked. [cake can also be divided into 6 sections, according to taste it]

2. Chocolate ganache:
Enter a thick cream and instant coffee powder in a bowl to hold hot cooked ago with the way the team (not the bottom of the bowl until the water), and enter the discount chocolate to it, to poke evenly mixed. Enter the butter, and even poke gentle. Let the ganache cool until set.
Coffee buttercream:
The coffee is dissolved in hot water, leave to cool. Shake butter and sugar until soft, and then enter the solution coffee, poke to the average. coffee buttercream is ready for use.

3. Glazing:
Put cream in a thick heat-resistant bowl ago the team on the fire, enter the discount brown, cook until the chocolate melt and mixed evenly, leave the cold.

4. Finishing:
Take one sheet cake ago and then spread with chocolate ganache, let it rest for 15 minutes in the refrigerator. Remove cake from the refrigerator ago oles with coffee buttercream to the average surface of the cake overlooks. Take one sheet cake and the bank over the cake before. Let it cool in the refrigerator for approximately 1 hour. Justify fringe cake ago pour with glazing. Ornamental appropriate taste.(resep.dekap.com)

Bika Ambon Cake
Bika Ambon cake is a kind of Indonesian origin. Made from materials such as eggs, sugar and coconut milk, Bika Ambon generally sold in the sense of pandanus, although now also feel a sense-like durian, cheese, chocolate.


The origin Bika Ambon is not known clearly. Although the name contains the word "South", known as Bika Ambon by special by-city Medan, Indonesia. In Medan, Jalan Medan Petisah Mojopahit in the area of sales Bika Ambon, the most famous. Here, there are at least 40 shops that sell this cake.

Bika Ambon usually can survive in the best condition for about 4 days, because after the cakes begin crust. This is original recipe from Medan-Indonesia.

Bika Ambon Cake

Biang materials:
15 g instant yeast
20 g sugar
15 g wheat flour
75 ml of water

Powder Materials:
200 gr sago flour
300 gr sugar
8 yellow
½ tsp vanilla powder
½ tsp lime zest
15 sheets lime leaves
350 ml coconut milk
½ tsp salt
½ tsp yellow coloring
oil to polish the mold

Method:

1. Dough source: the intervention all the materials and Leave for 25 minutes.
2. Boiled coconut milk, salt and lime leaves to boil a mix that is not broken coconut milk, lift. Discard lime leaves and coconut milk mixed with sago flour, mixed flat.
3. Shake the yellow eggs and sugar until sugar dissolve. Enter the sago flour mixture, grated lime skin, vanilli and yellow pigments. Mixed average. Leave the dough for ± 3 hours.
4. Cast dough into the mold that has been smeared and oil be heated before the dough dituang.
5. Roast in oven with a fire down, leave the oven door remains open until the bubbles stop.
6. Turn off the bottom of the oven, then switch on the top of the oven and roast until cooked and khaki. Lift.
7. After the cold remove cake from the mold, serve.

Apple Strudel

Apple Strudel or Apfelstrudel is traditional pastry of Austria and a popular dish in many countries that once belonged to the Austro-Hungarian Empire. In this countries, Apple Strudel is the most widely known kind of strudel (Apfelstrudel in Hungarian is called Almásrétes). Apple Strudel consist of an oblong strudel pastry jacket with a filling of chopped apples, sugar,cinnamon, raisins,and bread crumbs. Rum is used to add flavor. Other ingredients include ground walnuts, silvered almonds or pine nuts. The art of preparation is in making the pastry very thin and elastic, it is said that a single layer should be so thin that one could read a newspaper through it. The rolled up and filled Apple Strudel is baked in a pan in the oven, sliced and traditionally is served warm, usually sprinkled with powdered sugar. Topping with vanilla ice cream, whipped cream, custard or vanilla sauce are also popular in other countries. (wikipedia.org)

Okay, that is simple explanation about Apple Strudel. How about the recipe? You could see it below.

Apple Strudel
1.Strudel Dough
ingredients : Yield : 1 whole = 12-15 ports
30 gr Olive oil
pinch of salt
1 tsp Sugar
1pc Egg
125 ml Water
300 gr High Flour Protein

How to make it :
• Pour olive oil into mixing bowl, add salt sugar and egg.
• The water is warm up before use it
• Blend liquid ingredients in high flour protein until smooth and elastic consistency of the
dough is reached which should not be too strong (add more remaining of water if necessary)
• Cover with a cloth and let rest for 20 minutes

2. Filling
ingredients :
100 gr Bread crumb
1250 gr Apples
3 gr Cinnamon powder
150 gr Sugar (it is depending on the sweetness and the acidity of the apple)
100 gr Raisin Little White wine
100 gr Ground Walnut (Roasted first) How to make it :
• Peel apples and remove the center part and cut them into 4 section (quarters),
slice them very thin.
• The apples is cooked by medium fire of stove
• Cinnamon powder, sugar, raisins are added into cooked apples,
cook them until the apple is fading.
• Remove it from stove and put into norm-tray and spread over surface.
Let it cool and mix with white wine.

3. Finishing
• Roll out the prepared strudel dough and transfer it ti a cloth dusted with flour.
• Stretch it out, with the hands, as thin as possible, one side about 45x55 cm wide.
• For glazing mixture, prepare : 1 pc Whole egg and 30 gr Melted butter (combine it well),
The edge of strudel dough is glazed about 2 cm.
• The bread crumbs is sprinkled over the surface except the glazing edges.
• Put apple filling, spread it up over surface except the glazing edges.
• Roll on the dough with the help of the cloth.
• Place the strudel on a greased baking sheet,
brush strudel dough with the glazing mixture.
• The strudel dough is baked until golden brown at 180 Celsius degree.
• Remove from the oven and let it cool.
• Cut into 12-15 ports.

For garnishing you can dust it with icing sugar. Apple Strudel can be accompanied with Tea, Coffee or even Champagne. Just enjoy your great taste...

Panna Cotta With Raspberry Sauce
Panna Cotta is an Italian dessert made by simmering together cream, milk, and sugar, mixing this with gelatin, and letting it cool until set. An Italien pharse which literally means "cooked cream', it generally refers to creamy, set dessert from the northern Italian region Piedemont. It is eaten all over Italy where this desert came to b, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hezelnuts. Earlier recipes for the dish used boiled fish bones in place of gelatin;however sugar, sugar,a main ingredient, would not have been widely available as it was an expensive imported commodity. After years this threat evolved into what is now a gelatin dessert, flavored with vanilla and topped with fruit or spices, and served chilled. Simmiliar version of this dish are also found in Greece an France.(wikipedia.org).

So ...
That is little explanation of the Panna Cotta. Although the material is used very simple. However, we can serve in attractive way. for example, we serve Panna Cotta with Raspberry Sauce. Process and the creation of material that is easy to apply in your home kitchen.

Panna Cotta Yield : 10 ports
Ingredient :
750 ml Fresh Cream
250 ml Fresh Milk
120 gr Sugar
20 gr Gelatin powder

How to make it :

• Prepare your equipment and utensil, such as stove, pan, balloon whisk, milk jug, ladle, bowl, and Panna Cotta form (that you like).
• First, mix fresh cream and fresh milk into a bowl, then divide liquid into two parts.
• The first part should be cooked on stove in a small fire, take aside the other part of the liquid and put it in the refrigerator.
  
• Stir the liquid well, and insert the sugar, stir it again until the sugar is dissolved and leave it when the liquid is warm enough (but don't boil it). Remove it from the stove.
  
• Mix one ladle the sweet liquid with gelatin powder, stir it until the two mixed together. And then, pour the mixture back to the larger portion of sweet and warm liquid.
• Take the cooled liquid back from the refrigerator, and mix it with the warmer one.
• Pour the mixed liquid into the Panna Cotta form.
• Put the Panna Cotta in the refrigerator until it firm.

Raspberry Sauce
250 gr Fresh Raspberry
100 ml Sugar syrup (100 ml Water and 25 gr Sugar)
25 gr Corn starch

How to make :

• The fresh raspberry and sugar syrup is blended by food processor until smooth.
• Then separate the seeds by a strained.
• The raspberry juice is boiled, when raspberry juice get quite warm, put 1 ladle of raspberry juice and mix into corn starch until well combine. Pour it into boiled of raspberry juice, stir until become thick
• Remove it from stove and pour it into a bowl, let it cool.
• Raspberry sauce is ready to use.

That is easy to make your Panna Cotta become delight dessert. Have a nice try and see you at the next recipe.

		Angel Food Cake Angel food cake is often called "Angel cake" that is very popular in the United States in the 19th century. Angel called because the cake shaped like a circle above the heads of angels. Angel cake, known in French as "Chiffon". Angel cake-based whipped the egg white with sugar until stiff, then mixed with other ingredients such as wheat flour, yellow, egg, vegetable oil (not to cake is too dry during storage in the Refrigerator). To keep the cake with both, should be added Baking powder, where each 140 grams of flour used 5 g Baking powder. Please note, in making the angel cake use wheat flour protein low, add rice flour or corn to refine the texture of cake. In toaster use Chiffon form form or chiffon form. Angel can be removed form the pair, aims to when the cake will be no damage to the fragile surface. In general, this type of cake given topping the form of frosting or glazing. The following examples Angel food cake recipe, along with the making method. Pandan Chiffon Cake (Angel Food Cake) Yield: 4 whole cake Materials: Batter I 600 gr White eggs 300 gr Sugar 3 g Cream of tartar Batter II 250 gr Sugar 300 gr Yellow eggs 6 gr Salt 7 g Baking powder 450 g Low Protein flour Additional Little green food coloring Few pandan essence 15 sheet pandan leaves 180 ml coconut milk (from 450 gr grated coconut) How to make: Heat milk while stirred occasionally until boiling, lift from the oven and stirred continuously until temperatures drop. Blend pandan leaves with a little water (± 50 ml), take the water filter, Mix with coconut milk. Shake the sugar, salt and yolk in a bowl with the whisking using mixer speed until stiff. Entry Baking powder and flour that has been filtered and then little by little green food coloring and pandanus essence mixed with a spatula until evenly mixed, then add the coconut milk (fold in). I shake the dough ingredients in another container with the mixer speed until stiff. Mix the dough dough I to II, in three stages (so mixed with the good). Move on chiffon form the (base) coated with waxed paper and thin spread with fat and give little flour over. Roast in oven with a temperature of 170 ˚ C to mature. After cooked, remove from oven. Leave ± 30 minutes, then remove the form of chiffon. This cake is very suitable to enjoy in the tea time. You should try it in the kitchen for your beloved family. The atmosphere is harmonious with the Angel Food Cake accompany your relaxed afternoon.

Chocolate Fudge Cake Fudge cake is a cake that produce in the use Butter-ya method or methods in which the first is whipped Butter / margarine with sugar until dough is pale in color and sugar has been protracted. The shape of the circle with a diameter of 20 cm (standard) and consists of 2 to 3 layers. For the field can use the cream ganache and diplomats. Then the outer surface to be decorated with icing the cake by menyiramkannya wide surface fudge base. Here's an example of fudge cake recipe, along with ways to produce. Chocolate Fudge Cake Yield: 1 whole cake Ө 20 cm Ingredients: Fudge Base 175 gr Sugar 90 g Margarine 175 gr liquid milk 2 BTR Eggs 60 gr Brown cooking (lelehkan) ½ tsp Baking soda Few Salt 180 g protein, low grain Powder Brown powder 25 gr Additional Chocolate Icing Mixture of sugar and rum syrup 110-120 g Choc. Ganache 150 gr Custard Cream 50 gr Whipped Cream Materials: 200 gr Brown cooking Few Rum 50 gr Shortenings 20 gr Sugar flour How to make: Fudge Base Mix the sugar with the margarine in the bowl whisking with the mixer speed to dissolve sugar dough and changed the color of pale। Decrease speed to be moderate, entry of liquid milk little by little until evenly mixed, and the input of eggs one by one. Entries that have been cooked brown dilelehkan little by little until evenly mixed. Lower keepatan a low input flour, Baking soda, cocoa, which has been filtered shade until mixed evenly. Move the dough on the round cake tin that has been coated with waxed paper on the principle oleskan fat and thin, and then give sowing flour. Roast in oven with a temperature of 175 ˚ C for ± 35 minutes. Once cooked, take a medium level (the bottom round cake tin that is more wide) coated with a cloth, to remove the fudge base. Fudge is ready for the base decorated. Chocolate Icing Chocolate, who previously chopped cooked first, along by melted shortenings, the average mixed. Lift from the oven, add the rum and sugar flour, and mix until smooth. Finishes Cut fudge base into 3 layers. Layer I: sprinkle a mixture of sugar and rum syrup and oleskan choc। ganache (the top surface). Cover with layer II. Shake custard cream and whipped cream whisking in a bowl with mixer speed to the average. Layer II: sprinkle a mixture of sugar syrup and rum mixture and then oleskan between custard cream and whipped cream. Cover with layer III. Layer III: sprinkle with a mixture of sugar syrup and rum. Spread Choc. icing to the cake surface evenly and wide, make waves on the surface above with the pallet. Save in Refrigerator until ready to serve.