Cake project: Handling the oven tangkring

Just got a useful tip from my best friend, Maya Effendi of pawonayu, about handling an 'oven tangkring'. I came to her with a question about my sponge cake that seems to turn out good when it is still in the oven, rise well and evenly, but then collapses after I take it out of the oven. She said that it is common for a sponge cake. But maybe it is about the baking time, maybe I remove the cake before it has finished in the oven. Aha...

We know that using an oven tangkring is a bit tricky. It doesn't have temperature and time setting. Then we have to really know the characteristic of our oven and stove. When I bake again the same cake the next day, I followed carefully the tip from maya.  Here is my ways to handle my oven tangkring: 

"Before we start making the batter of a cake, put the oven on a low heat. The fire from the stove just slightly touch the bottom of the oven. To bake a cake use the middle rack and don't open the door of the oven during the baking. The baking time is around 1 hour for 20 or 22 cm pan".

So, this is my second sponge cake. I used the same recipe as before, only skipped the emulsifier and used sunflower oil instead of melted butter or margarine. Can you see the difference between them? The taste of the second sponge is lighter than the first one, a bit close to a chiffon cake, maybe because of the oil. The texture is almost the same, fluffy and spongy.

Kue lumpur ubi ungu

Kue lumpur is one of my favourite snacks. My family usually make or buy the potato kue lumpur. Until I found a recipe that used the sweet potato instead of potato in an old femina magazine. It looked sooo tempting, just the same as the potato one. Let's give it a try, do they taste the same? 

The original recipe uses white sweet potato and I had substituted with the purple one. I also substituted the sultanas with sliced almonds, because I cannot find my sultanas...aargh, they dissapeared just before I need them. I also substituted half the coconut milk with milk, because I run out of coconut milk. Last, I  add some melted margarine. 

500 gr purple sweet potato, steamed and mashed
150 gr plain four
500 ml coconut milk (250 ml coconut milk + 250 ml milk)
180 gr sugar
3 eggs
1/2 tsp vanilla powder
1/4 tsp salt
I add 20 gr margarine, melted
1/2 tsp margarine for greasing
sultanas or young coconut flesh for topping (almonds sliced)

Place mashed sweet potato and flour in a bowl. Mix well. Gradually pour coconut milk and milk. Mix well. Strain out using a fine strainer. Set aside. 
Beat eggs, sugar, vanilla and salt. 
Fold in the sweet potato and flour mixture. Mix well. Strain out again. 
Add melted margarine and mix well. 
Heat the kue lumpur pan and grease each hole with margarine. 
Spoon the batter into the heated pan and close the lid. Cook over a low heat. Add almonds when they are about half cooked. 

Source: Femina magazine 2004

Super moist eggless chocolate cake

After my friend, hesti Saifuddin, posted this eggless, butterless, chocolate blockless yet super moist, chocolatey cake on facebook last month, many people then gave it a try. And they all share the same word, wonderfull! 

ingredients:
1 1/4 cup flour (160 gr)
1 tsp baking powder
1/2 tsp baking soda
1/2 cup cocoa powder (65 gr)
1 cup palm suiker/gula semut (I used only 1/2 cup = 100 gr)
1/2 tsp salt
2 tbs full cream milk powder
1 1/4 cup cold water (300 ml)
1 tsp vanilla essense
1/2 tsp mocca or chocolate paste
1/2 cup oil (100 ml sunflower oil)
1 tsp vinegar or lemon juice


Method

• Preheat the oven (160C). Butter a baking pan (I used 30 X 10 cm) and dust with a little flour or line the muffin tin with cupcake liners.
• In a bowl, sift the flour, cocoa powder, baking powder, and baking soda. Add sugar, salt, and milk powder. Mix well.
• Pour the water, oil, vanilla, vinegar, and chocolate paste. Mix until just combined using a ballon whisk. Do not overmix.
• Pour the batter into the baking pan (3/4 full if using muffin cup). You may add chocolate chip or almonds.
• Bake for about 1 hour (or 25 - 30 minutes if using muffin cup), depends on the size of the baking pan.

Source: http://hesti-myworkofart.blogspot.com/2012/02/super-moist-eggless-chocolate-cake.html

Peuyeum cake

This peuyeum or tape singkong or fermented cassava cake is highly recommended by my friend Tika Hapsari Nirmada of cemplang cemplung. She adapted this cake from Vania Samperuru's blog and then captured it sooo beautifully that it came directly to my mind when I saw peuyeum in the basket of si yuk sayur, the vegetable seller, yesterday. Yes, I want this cake. Tika is right, it is delectable... 

I make only half of this recipe and use a 16 cm square tin. Here is the original recipe with mine is in the bracket:

Ingredients:

300 gr peuyeum (fermented cassava), choose the mature ones, remove the fibre (axis) --- (150 gr)

50 ml sweetened condensed milk --- (25 ml)

5 eggs --- (2 whole eggs + 1 yolk)

180 gr caster sugar --- (75 gr) 

1/4 tsp vanilla

100 gr unsalted butter + 50 gr margarine, melted --- (50 gr + 25 gr)

100 gr grated cheddar cheese --- (50 gr)

sift together:
175 gr all purpose four --- (88 gr)
1 tsp baking powder --- (1/2 tsp)

Method

1. Generously butter a 16 cm square tin and dust with a little flour.
2. Pureed the peuyeum with a fork, mix well with the condensed milk. set aside.
3. Preheat the oven.
4. Beat the eggs and sugar until the sugar is dissolved and condensed. Start with low speed and gradually increase to high speed.
5. Add vanilla, beat well. Gradually add the peuyeum, mix while beating until blended.
6. Add the mixture of flour and half the cheddar cheese, stir well.
7. Pour the melted butter-margarine and stir well.
8. Pour into baking pan, springle with another half of cheese. Bake in hot oven 180 C for 45 minutes until cooked.
9. Remove, let it cool. Serve.

*This cake is best served warm from the oven.

Ayam bakar 2 bumbu

Walaupun judulnya 2 bumbu tapi ternyata bikinnya simpel banget. Hanya butuh bawang putih, kecap manis, saus tomat, merica dan garam. Rasanya? hmmm...finger licking good...

Cuci bersih 1 ekor ayam, lumuri dengan garam dan air jeruk nipis. Sisihkan. Kukus sebentar untuk menghilangkan lemak-lemaknya.
Haluskan 7 buah cabai merah, 4 siung bawang putih, 1 sdt garam dan 1/4 sdt merica bubuk. (Aku skip cabe merahnya karena anak-anakku tidak suka pedas). Tumis bumbu halus, tambahkan ayam, aduk rata. Tambahkan 200 ml air. Masak sampai ayam matang dan bumbu meresap.
Buat bumbu perendam, campur 5 sdm makan saus tomat, 3 sdm kecap manis, 1/2 sdt garam, 1/4 sdt merica bubuk, 1/2 sdt gula pasir dan 1 sdm minyak goreng. Campur bumbu perendam dan ayam. Aduk rata.
Panggang ayam di atas pan anti lengket sambil diolesi bumbu.
Panaskan sisa bumbu hingga kental dan meletup2.
Sajikan ayam dengan bumbunya.


Source: Tabloid saji, 2012