Cake Pepaya

Behind the post:
Sudah lama saya tidak menulis di blog yang ini karena kebanyakan curhat di blog sebelah. Kali ini postingan akan saya tulis dalam bahasa Indonesia karena saya sedang di Indonesia dan menggunakan bahan-bahan yang ada di Indonesia.
Akhir-akhir ini jiwa baking saya muncul lagi, sudah 3 cake yang saya buat dalam sebulan terakhir. Tadi siang, saya baru menyelesaikan cake terbaru.

Behind the experiment:
Sebelumnya saya tidak percaya bahwa cake ini akan enak seperti yang dijelaskan di resep yang saya baca, karena saya tidak bisa membayangkan bagaimana rasa pepaya kalau dijadikan bolu, alhasil rasa penasaran pun menjadikan saya mencoba resep yang saya dapat di cookpad oleh VinaY89. Thank you, mbak Vina! Apalagi ada pepaya yang sudah sangat matang di kulkas, rasanya sayang kalau resep ini dilewatkan.

Cake Pepaya

Bahan:

130 gr pepaya matang (blender tanpa air)

120 gr tepung terigu (saya pakai segitiga biru) - diayak

100 gr gula harus (atau disesuaikan selera manis masing2)

85 gr mentega (saya pakai Blue Band Cake and Cookies)

1 btr telur suhu ruangan (kalau dari kulkas, didiamkan sebentar di suhu ruang)

1/2 sdt vanilli

Coklat Bar Van Houten untuk topping

Alat:

Timbangan kue

Loyang

Oven

Blender

Mixer

Talenan

Ayakan

Cara membuat:

1. Siapkan loyang, olesi tipis dengan mentega dan tabur terigu

2. Mixer mentega dengan gula halus sampai dengan lembut selama lebih kurang 10 menit

3. Masukkan telur dan mixer lagi hingga tercampur rata

4. Tambah pepaya blender dan mixer lagi hingga tercampur rata dengan adonan

5. Masukkan vanili dan tepung secara bertahap dan dicampur sampai rata dengan teknik aduk balik.

6. Tuang adonan ke dalam loyang

7. Iris coklat tipis-tipis lalu taburkan di atas adonan

8. Panggang dengan api kecil selama 30-45 menit. Sebelumnya, panaskan oven sebentar

9. Tes tusuk dengan tusuk gigi, jika tidak lengket, maka kue sudah matang.

10. Angkat dan dinginkan baru kemudian dipotong2 sesuai selera.

11. Silakan nikmati aroma, rasa, dan teksturnya yang endesss!!!

Indonesian Vege-Risoles

Ingredients:
*Skin*
200 gr plain flour, sieve it
4 eggs, whisked
500 ml whole milk
2 tbsp melted butter
A pinch of salt

*Filling*
5 baby carrots
5 baby potatoes
4 garlic cloves
2 spring onions (if you like)
Salt, sugar, and pepper to taste

*Others*
Breadcrumbs
Extra butter
2 eggs, whisked
Olive oil or another cooking oil
Water

How to:
*Skin*
Mix all the ingredients till become a smooth. Take a ladle of it and pour into a medium rounded pan. Before pouring down, make sure you rub the pan with butter. Swing your pan until it is fully rounded. Leave in few seconds then put the skin aside and repeat the process.

*Filling*
Cut carrots and potatoes into tiny boxes. Cut the spring onions into small pieces, you can also add sweet corns and or bean. Slice the garlic.
Heat the oil and saute the garlic. Then add potatoes, carrots, and all other ingredients you want.  Add a little bit of water. Cover the pan. After few minutes, add salt, sugar, and pepper and cover again until it is well cooked.

Put a teaspoon of filling into a skin the roll the skin. Dip it into whisked eggs the roll it in a plate of breadcrumbs. Fry the risoles into hot cooking oil until the colour of its skin becomes golden.
Serve the risoles with sauce you like.

This recipe makes 25 risoles.

Spring Chocoballs

Ingredients:
15 Digestives Biscuits (original taste)
7 tbsp of condensed milk
Few drops of Vanilla essence
1 1/2 tbsp butter
2 tbsp of melted dark chocolate
A bit of icing sugar
Colourful sprinkles

Make a powder of biscuits. Sieve and use the fine biscuit powder. Beat 1 1/2 tbsps butter till smooth. To this, add the biscuit powder, dark chocolate, vanilla essence, sugar and condensed milk and combine well to form a smooth dough. Grease your fingers and palm with melted butter and roll into small balls. Keep aside. Roll the balls in sprinkles. Refrigerate the balls for at least an hour. Your spring chocoballs are ready to serve 😊

Tips:
Icing sugar is added to enhance the sweetness. You may not use it.
You can use chocolate sweetened condensed milk instead of evaporated milk, dark chocolate, and icing sugar.

For 20 mini chocoballs

My Nutella Cupcakes

Ingredients:
1 cup granulated sugar
1/2 cup softened butter
1 egg
1/2 cup nutella
2 cups self rising flour
1/2 cup chocolate powder
1 cup of milk
A bit of baking powder
 
Use mixer to mix all ingredients until it becomes like a paste. Put a spoon of the paste to the paper cups then bake. (Baking time: 15-20 minutes; temperature: 180`C)




Tips: 
1) The number of eggs depends on the size of the cup you use. I used the tiny espresso cup that's why I only need an egg. The bigger the cup, the more eggs you need.
2) When the cakes half baked, put the chocolate chips or other decorating sweets above them.
 
For 15 mini cupcakes