Tag Archives: Putih Telur

KBB#27: Fortune Cookies

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Hola! This is my first post in year 2012. Got Fortune Cookies for Klub Berani Baking bi-monthly challenge. Yay!

Fortune Cookies

As I copy and paste the recipe below, I agree that making this cookie was really tricky. This was my second trial that not really successful but still edible. Please be sure to read What Happen in My Kitchen before you decided to make one. Thanks for visiting.

Happy New Year 2012 – more happiness & prosperity 🙂

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Fortune cookies can be tricky to make – it’s important to make sure that the cookie batter is spread out evenly on the baking sheet. Instead of using the back of a wooden spoon to spread the batter, it’s better to gently tilt the baking sheet back and forth as needed. Wearing cotton gloves makes it easier to handle and shape the hot cookies. This fortune cookie recipe makes about 10 cookies.

Fortune Cookies
written by Ade Sri, goodiebake.com

Ingredients:

2 large egg whites
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 tablespoons vegetable oil
8 tablespoons all-purpose flour
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
8 tablespoons granulated sugar
3 teaspoons water

Directions

1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets.

2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.

3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.

4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.

Note: if you want to dye the fortune cookies, add the food coloring at this point, stirring it into the batter. For example, I used 1/2 teaspoon green food coloring to make green fortune cookies.

5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.

6. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 – 15 minutes).

7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape.

Continue with the rest of the cookies

What Happen in My Kitchen?

  • I made half batch of the recipe and got 8 pieces already.
  • Reading the tips & trick in the community mailing-list, I decided to cut the foil nearly the cookie size so is easy to fold wearing the gloves.

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  • I spread a light fat to the foil to avoid stickiness.
  • Following above recipe was completely fail at my first batch, so on the second trial, I beat the white egg until frothy first and then add sugar, extracts, oil and water followed by sieving the flours in. Not bad.

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  • It is advised to use slightly below 150 Celsius to avoid browning at the edge of cookies but crunchy in the middle. I think this was will be easier to fold.
  • I fold all the cookies in front of the oven, without bringing the cookie tray out to avoid crack on folding.
  • Place the folded cookies in muffin tray to hold the shape.

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  • I just using the back of the spoon to spread the dough. For me it is easier 🙂

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Cake Ketan Hitam Putih Telur

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Entah sudah berapa kali saya bikin cake berdasar ketan hitam ini. Hobi banget.

Kali ini saya pingin coba pakai sisa putih telur yang selalu “melambai-lambai” tiap kali buka kulkas. Ok, you win!

putel ketan hitam

Saya pakai loyang panjang yang biasa saya gunakan untuk makaroni panggang, lalu dipotong-potong kecil dan dibawa ke sekolah Ammar untuk teman-teman dan gurunya.

Ini dia resepnya.

Cake Ketan Hitam Putih Telur
Loyang 24cm

Kocok sampai kental dan mengembang:
350 g putel
175 g gula pasir
1 sdt cake emulsifier
1/2 sdt garam – saran saya tambahkan garam supaya tidak terlalu manis.

Ayak dan aduk balik ke adonan di atas:
125 g terigu
150 g tepung ketan hitam
1 sdt BP

Masukkan cairan di pinggir mangkok lalu aduk balik:
150 ml mentega cair
2 sdm susu kental manis
50 ml santan kental

Panggang di suhu 180°C di loyang berminyak beralas kertas minyak kurang lebih 30-40 menit sampai matang. Jangan lupa tes tusuk ya.

Yumm…legit banget. Selalu nagih.

Macaroni Panggang Saus Keju

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Ini adalah hidangan untuk lebaran kemarin sebagai bawaan ke rumah mama mertua dan mamah saya sebagai ganti dari tidak membuat ketupat dan sayur pepaya di rumah.

Hidangan ini sempat terpaksa masuk kulkas dan dipanggang ulang keesokan paginya karena lebaran mundur hahahaha. Oh well…

Awalnya mau bikin rigatoni mascarpone tapi apa boleh buat akhirnya mengikuti bahan yang ada dengan modal macaroni, jamur shiitake, kornet sapi dan putih telur. Beruntung saya bisa buat saus Bechamel dengan bahan lengkap yang resepnya saya ambil dari buku Pasta Panggang Rinto Habsari.

macaroni saus keju
Alhamdulillah sukses berat dan pada nambah. Saran saya mungkin bubuk cabe pada saus Bechamel dihilangkan saja terutama jika punya balita karena hasilnya ternyata cukup pedas.

Ammar bilang enak dan dia suka, tapi menyerah pada sendok kelima 😀

Dalam kesempatan ini keluarga kecil Goodiebake mengucapkan Selamat Idul Fitri 1432 H, Mohon Maaf Lahir dan Batin.

Selamat menikmati resep dibawah ini 🙂

Macaroni Panggang Saus Keju
by Ade Sri

Bahan:
500 g macaroni, rebus 8 menit, tiriskan
250 ml putih telur
200 g kornet sapi kalengan siap pakai
100 g jamur shiitake, cincang
garam dan merica secukupnya

Saus Bechamel:
Sumber: Pasta Panggang, Rinto Habsari

1 lt susu UHT full cream
40 g mentega tawar, plus ekstra untuk olesan
40 g tepung terigu
1/2 sdt cabai bubuk
1/8 sdt biji pala parut
1/2 sdt garam
1 sdt merica hitam serpihan

Aduk rata:
150 g keju Cheddar parut
50 g keju Parmesan parut

Cara membuat.
Panaskan oven 200 derajat celcius.

Oles 2 loyang volume 1 liter dengan butter. Sisihkan.

Saus.
Panaskan susu, jangan sampai mendidih, sisihkan.

2011-08-29 12.22.07

Panaskan butter dengan api sedang sampai berbuih lalu masukkan terigu, aduk sampai bergumpal 5-6 menit. Angkat dari api.

Tuang susu panas sedikit demi sedikit sampai habis, aduk sampai larut. Masukkan bumbu-bumbu.

Jerang kembali diatas api besar, masak sambil diaduk-aduk hingga mendidih dan kental (2-3 menit).

2011-08-29 12.28.25

Kecilkan api, masukkan campuran keju, aduk-aduk hingga keju leleh. Siap digunakan.

Penyelesaian.
Kocok putih telur sampai berbuih.

Masukkan kornet dan jamur, aduk rata. Masukkan macaroni rebus, aduk rata.

2011-08-29 12.57.17

Campur dengan saus Bechamel, aduk rata.

2011-08-29 13.06.27
Tuang ke dalam 2 loyang, ratakan dan panggang 25 menit hingga mengembang dan permukaan kecoklatan.

2 loyang 4 cupsSiap dihidangkan.