Chocolate Custard Muffin

Kemaren bener-bener ga bisa membendung hasrat buat nyobain resep ini, choclateholic sih.. dan voila! jadi 9 cup muffin sedang dan langsung ajah berguguran satu persatu.

Resep aseli nya bisa dilihat di sini

Karena ga punya choco chips jadi toppingnya ku gant dengan white chocolate melt... ealah, malah white chocolate meltnya masih ada, muffin nya dah ludes, maksud hati sih pingin nyisihin satu ajah, buat di test kira-kira kalau ngina lebih enak gak yaaaaa... tapi ketahuan si kakak, dan gak jadi deh cerita inapin muffin nyes nyes ini.

Muffin empuk dan pas bangeuuuuddd manisnya, meleleh di lidah, ga bisa berhenti deh kalo dah nggigit.

Bener bangeud mbak Hesti's kitchen nih resep very RECOMMENDED

ngeBrokus keju nya pak sahak

Bikin kuih ini karna pingin nyobain loyang baruuuu.. hehe, janji abah dah tunai, janji beliin loyang dan alat-alat baking sepulang dinas di vietnam.

Pas dah nemu hari nya, dan semua yang ingin dibeli udah di list, berangkatlah ke Toko delapan yang ada di pucang, karna disitu yang aku tau lengkap dan harga murah, loyangnya produksi sendiri juga. Beli yang seperlunya dulu, masih banyak sih yang ada di list yang masih mau dibeli, dan rasanya kalau masuk TBK tuh bawaannya kalap. Untungnya kesana ama si abah, ga jadi kalap nya.

Dan resepnya nyontek di sini, hasilnya lembut, empuk, tapi rasanya yang rusak karna keisenganku nambahin vanilla susu nya L'rome, #tepokjidat. tapi tetep ajah ablas meski menuai protes. hihihihi.. karna punya nya kukusan mini, saya pakenya loyang ukuran 16, dan jadi 2 luyang yang satunya loyang brownies, ga kepoto karna dah ludes.

Pancake lagii..

Rasanya ga pernah bosan dengan nge-pancake ini, udah beberapa hari gak bikin sarapan pancake, eh suami request (agak maksa sih requestnya) karna udah lama minta nya hihihi. Dan karna kehabisan tepung akhirnya semalam aku minta suami belikan tepung di indomaret.
Karna semalam juga lagi browsing menu eggles dan vegan kok ya langsung kepingin eksperimen, karena memang mestinya atau udah waktunya untuk lebih concern about healthy diet (maklum dah kepala 3 umurnya). atau karena keabisan telur ya jadinya cari resep yang tidak pakai telur.. hihihihi

Dan resep sarapan pagi ini adalah
The Best Vegan Pancakes Ever!

Kalap benernya lihat resep-resep di web ini. Tapi ga boleh maruk ah, nyobain satu dulu. Ada yang di skip dengan sengaja ada juga yang ga sengaja karna lupa, dan ada yang gak ada.

Tepungnya pakai all purpose semua, eggless lho nih pancake, oatmeal punya si adek, aku kelupaan kasih garam, susu nya pake dairy bukan almond milk. Untuk hasil jadinya sih fluffy banget mentul mentul, chocolate nya kurang nendang ya musti ditambahin dikit lagi atau nambah choco chips hmmm, gula nya ku tambahin 4 sdm, soalnya diprotes kurang manis ma pak suami.

so selamat mencoba...

Kitchen dictionary: ingedients: chocolate

  

source: http://en.wikibooks.org/wiki/Cookbook:Chocolate

Chocolate is a common ingredient in many kind of sweets. It is made from the fermented, roasted, and ground seeds of the tropical cacao tree. The substance yielded is intensely bitter. In the U.S. this substance is usually sweetened and the sweetened product is referred to as chocolate.

History

The word "chocolate" comes from the Aztecs of Mexico, and is derived from the Nahuatl word xocolatl, which is a combination of the words, xocolli, meaning "bitter", and atl, which is "water".

When it was first introduced into European culture, chocolate referred to a bitter beverage, often with Chili pepper and/or Corn added. It became popular in Europe only after these ingredients were replaced with Vanilla and Sugar to make the beverage we now know as hot chocolate.

Chocolate Making

To prevent the fatty skin that forms on hot chocolate, a defatted product known as cocoa was developed. The terms "hot cocoa" and "hot chocolate" are now often used interchangeably, but they denote a difference in the amount of cocoa butter in the beverage. Excess cocoa butter from this process is now used to make chocolate bars more durable and palatable, so that cocoa and chocolate are almost always made in tandem. As a general rule, elite cocoa makers (Hershey, Nestle) make good-but-not-excellent chocolate, and elite chocolate makers (Scharffen Berger, Ghiradelli) make good-but-not-excellent cocoa.

A further elaboration was the development of Dutch process cocoa, in which some of the acids in the chocolate liquor are neutralized to reduce its sour taste and allow more subtle flavors to come to the fore. A given amount of Dutch cocoa therefore tastes more chocolatey than the same amount of unprocessed cocoa. In the ingredients list of commercial foods, it is often listed as "cocoa processed with alkali".

Types of Chocolate

Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration.

There are many kind of chocolate, including:

Unsweetened or Baking Chocolate

Unsweeted chocolate, or baking chocolate, is simply chocolate with nothing added. It has a very bitter flavor so is not often eaten plain, but it is used in baking.

Dark Chocolate

Dark chocolate has no added milk, but does have sugar added, and is sometimes called plain chocolate. The U.S. government calls this Sweet Chocolate and requires 15% concentration of chocolate liquor. European rules specify 35% cocoa solids.

Researchers in Scotland and Italy say dark chocolate has much better anti-oxidant properties than milk chocolate - and much like drinking red wine in moderation, it may help protect against heart disease and cancer.

Bittersweet and Semi-Sweet Chocolate

Bittersweet and semi-sweet chocolates are dark chocolates with high percentages of cocoa liquor (bittersweet having more than semi-sweet) and added sugar. They have a bitter flavor and are mostly used for cooking, but can be eaten plain. The two are interchangable in most recipes.

Milk Chocolate

Milk chocolate is chocolate with milk and sugar added. The U.S. government requires 10% concentration chocolate liquor. European rules specify a minimum of 25% cocoa solids.

White Chocolate

White chocolate is a confection based on cocoa butter and sugar, but not the cocoa solids.

Cocoa Powder

Cocoa powder is an unsweetened chocolate with most of the cocoa butter removed and pulverized into a powder, making it more convenient for cooking since melting is not required.

Chocolate Chips

Chocolate chips are small chunks of sweet chocolate, often sold in a round, flat-bottomed teardrop shape, usually 1 cm in diameter.

Storing Chocolate

Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 degrees Celsius (59 to 63 degrees Fahrenheit), with a relative humidity of less than 50%.

Chocolate should be stored away from other foods as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature. Additionally, chocolate should be protected from light by storing in a dark place or wrapping in paper.

Various types of "blooming" effects can occur if chocolate is stored or served improperly. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Moving chocolate from one temperature extreme to another, such as from a refrigerator on a hot day can result in an oily texture. Although visually unappealing, these conditions are perfectly safe for consumption.

Kitchen dictionary: ingredient: arrowroot

An herbaceous, tropical perennial plant with a creeping rhizome indigenous to the tropical Americas. The plant has fleshy cylindrical tubers, from which the final product is derived. Arrowroot grows for 6 - 12 months before harvest. The starch is extracted from the rhizomes not older than a year. The starch can be used as a thickener for sauces and gravies. It is also used for making clear glazes for fruit pies. In South America, the starch is used by the natives as babypowder, being a very light weight white powder that when applied to the skin, gives a soft, silky smooth feel.

Ingredient

Season: available year-round

Substitutions: 2 tsp arrowroot = 1 tbsp all-purpose flour = .5 tbsp cornstarch, potato starch or rice starch

Read more at: http://www.food.com/library/arrowroot-365?oc=linkback

Kira-kira artinya begini kali yaa, garut itu sejenis tanaman herba, tumbuhan tropis dengan adat rimpang, tanaman menjalar. Tanaman ini memiliki umbi silinder berdaging, dari mana produk akhir berasal. Garut tumbuh selama 6 - 12 bulan sebelum panen. Pati yang diekstrak dari rimpang tidak lebih dari setahun. Pati dapat digunakan sebagai pengental untuk saus dan gravies. Hal ini juga digunakan untuk membuat glasir yang baigus untuk pie buah. Di Amerika Selatan, pati digunakan oleh penduduk asli sebagai babypowder, menjadi bubuk berat yang sangat ringan putih yang bila diaplikasikan pada kulit, memberikan nuansa lembut, halus seperti sutra.

bahan

Musim: tersedia sepanjang tahun

Substitusi: 2 sdt garut = 1 sdm tepung terigu = .5 sdm tepung maizena, tepung kentang atau beras pati

Agak bingung ya saya dengan terjemahan google jadi sebagian saya terjemahkan sesuka hati. Maap kalau tidak nyaman bacanya. Hwehehehe