Macam-Macam Tepung Gandum

Wheat Flour

All-Purpose Flour All-purpose flour is the finely ground endosperm of the wheat kernel separated from the bran and germ during the milling process. All-purpose flour is made from hard wheats or a combination of soft and hard wheats from which the home baker can make a complete range of acceptable baked products --- yeast breads, cakes, cookies and pastries. Enriched all-purpose flour has iron and 4 major B-vitamins (thiamin, niacin, riboflavin and folic acid) added in amounts equal to or exceeding that in whole wheat flour. Actually, all enriched flour has twice the folic acid as does whole wheat flour. All but about 5 percent of white flour in the United States is enriched. Bleached all-purpose flour is exposed to chlorine gas or benzoyl peroxide to whiten and brighten flour color. Chlorine also affects baking quality by "maturing" or oxidizing the flour, which is beneficial for cake and cookie baking. The bleaching agents react and do not leave harmful residues or destroy nutrients. Unbleached all-purpose flour is bleached by oxygen in the air during an aging process and is off-white in color. Nutritionally, bleached and unbleached flours are equivalent. But bleached flour is beneficial for cake and cookie baking. Bread Flour Bread flour, ground from the endosperm of the hard red spring wheat kernel, is milled primarily for commercial bakers, but is available bleached or unbleached at most grocery stores. It is usually enriched. Although similar to all-purpose flour, it has greater gluten strength and is generally used for yeast breads. Self-Rising Flour Self-rising flour is an all-purpose flour with salt and leavening added. One cup of self-rising flour contains 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt. Self-rising can be substituted for all-purpose flour in a recipe by reducing salt and baking powder according to these proportions. Cake Flour Cake flour, milled from soft wheat, is especially suitable for cakes, cookies, crackers and pastries. It is low in protein and low in gluten. Pastry Flour Pastry flour has comparable protein, but less starch than cake flour. It is milled from a soft, low gluten wheat and is used for pastries. Gluten Flour Gluten flour, processed from high protein wheat, contains a much higher protein content than bread flour. It is used by bakers in combination with low protein or non-wheat flours. The gluten flour improves baking quality and produces yeast breads of high protein content. Vital Wheat Gluten Vital wheat gluten is derived from wheat flour and is the texture of flour; it is concentrated dried gluten protein with very little starch remaining. Semolina Semolina is the coarsely ground endosperm of durum wheat. High in protein, it is used by American and Italian manufacturers to make high quality pasta products such as macaroni and spaghetti. It is also used for couscous in Africa and Latin America. Durum Flour Durum flour is a by-product in the production of semolina and is used for American noodles, some types of pasta and occasionally in specialty breads. Whole Wheat Flour Whole wheat flour is a coarse-textured flour containing the bran, germ and endosperm. The presence of bran reduces the gluten development, therefore, baked products made from whole wheat flour tend to be heavier and denser than those made from white flour. Whole wheat flour is rich in B-vitamins, vitamin E and protein, and contains more trace minerals and dietary fiber than white flour. It also contains about five percent fat. In most recipes, whole wheat flour can be mixed half and half with white flour. Graham flour is another term for whole wheat flour. Farina Farina is the coarsely ground endosperm of hard wheats. It is the prime ingredient in many hot breakfast cereals. It can also be used for pasta. (Source: http://www.wheatfoods.org)

Melt Chocolate Agogo 1

Melt chocolate agogo ini adalah pesanan dari seorang teman di Kemayoran. Pesanan pertamaku ^_^ . Seneng sih..., cuma penuh kekhawatiran. Takut gosonglah, takut bantetlah, takut gak enaklah ;-( Wong gak pernah jualan kue jadi begini nih.

Karena ini kali pertama aku menerima pesanan, aku kasih bonus cake pisang tepung beras hitam. Pagi hari kuenya diantar oleh kurir. Siang hari aku belum dapat kabar dari temanku apakah dia sudah menerima atau belum dan bagaimana rasanya. Sore hari...kok masih gak ada kabar dari dia, aku putuskan untuk mengirim sms. Dan, wahh...Alhamdulillah dia suka (begitu tulisan smsnya) dan agak sibuk jadi belum sempat sms. Tengkyuuu... (sambil senyum-senyum sendiri). Cuman ternyata temenku itu suka manis, jadi menurutnya kue yang aku buat kurang manis. Hihihi...aku lupa, harusnya aku tanya dulu sebelumnya apakah dia mau yang manis atau tidak. Aku patokannya pada keluargaku dan teman-teman kantorku yang kebetulan suka kue yang manisnya sedang (cenderung gak manis). Oke...oke...nexttime will be better :-)

Green Tea-Vanilla Cupcake

Cupcake untuk pengajian minggu subuh.

Bolu Kukus Pisang

Menurutku bolu ini enak banget. Orang serumah suka. Bolunya sangat lembut. Makan satu potong rasanya tidak cukup (hihihi...gagal diet dehh). Resepnya aku ambil dari mbak Reni (Dapur Rayya). Makasih lho mbak :-)

Berikut resepnya...

Bahan :

4 butir telur

175 gr gula pasir

1 sdt emulsifier

1/4 sdt vanili

200 gr tepung terigu

1 sdt baking powder

150 gr margarin, lelehkan

50 ml susu kental manis

200 gr pisang ambon matang, haluskan dengan garpu

meises secukupnya

Cara Membuat :

1. Panaskan kukusan

2. Campurkan tepung terigu dan baking powder, sisihkan

3. Kocok telur, gula pasir, emulsifier hingga mengembang dan kental

4. Masukkan campuran tepung terigu, sedikit demi sedikit bergantian dengan pisang. Aduk hingga rata

5. Masukkan mentega yang sudah dicampur dengan susu kental manis. Aduk hingga rata.

6. Masukkan meises secukupnya. Aduk kembali hingga rata

7. Tuang kedalam loyang ukuran 20x20 cm atau loyang tulban yang sudah dioles margarin

8. Kukus selama 45 menit

9. Angkat dan sajikan.

Ayam Tangkap

Ayam Tangkap adalah salah satu makanan favorite-ku yang biasa aku pesan jika ada teman kantorku tugas ke Banda Aceh. Sebenarnya rasanya seperti ayam goreng biasa, tetapi karena ada sensasi macam-macam daun yang digoreng dan disajikan bersamaan dengan ayamnya, membuat menu ayam ini menjadi luarrr biasa.

Makan Ayam Tangkap serasa menangkap ayam di antara semak belukar . Sayangnya Ayam Tangkap yang aku buat ini kurang banyak daunnya, jadi ayamnya kelihatan dan mudah ditangkap (hehe...). Soal rasa...hmm tetep enak kok. Lain kali kalau buat lagi, daunnya harus dibanyakin.

Aku dapat resep ini dari mamanya teman senam hamilku yang kebetulan orang Aceh. Thanks a lot bunda Nafila :-)

Cupcake Tape Beras Hijau

Di kulkas masih ada sisa tape beras hijau. Awalnya bingung mau diapain. Dibuat minuman lagi, bosen. Tiba-tiba kepikiran..."kenapa gak dibikin cupcake aja". Akhirnya aku putuskan membuat cupcake tape beras hijau.

Setelah setengah jam dipanggang dan diangkat dari oven...., bau harum tape beras hijau memenuhi ruangan. Baru mencium baunya saja sudah mau meneteskan liur, gimana kalo memakannya ya. Gak sabar nunggu dingin, aku, suami, dan Kaka langsung mengambil masing-masing satu cupcakenya. Wuihhh...ternyata memang bener enak dan sangat lembut :-)

Karena ukuran cupcakenya kecil, hasilnya menjadi banyak. Kebetulan juga keesokan harinya (hari Minggu) ada pengajian subuh di masjid dekat rumah, cupcake-cupcake tersebut sebagian aku bagikan ke masjid. Dan...Alhamdulillah ternyata peserta pengajian banyak yang suka, bahkan ada yang ngambil double ^_^ . Resepnya sama dengan resep Cake Tape Singkong, hanya mengganti tape singkong dengan tape beras hijau.

Cake Peuyeum (Tape Singkong)

A cake for my friend's children. My friend said that her children really like this cake. One cake pan was not enough. Thanks God...I'm so happy to hear it.

I took this recipe from mbak Puji Acha's blog. Thank you mbak Puji...

If you want this recipe, you can take here.

Or...here my version

100 gr gula pasir (I use 75 gr)

87 gr tepung terigu + BP sedikit aja

75 gr margarin - dilelehkan

37 gr susu kental manis

150 gr tape -- buang tulang serat

3 btr kuning telur + 2 btr putih telur (3 btr telur, buang putih telurnya 1 btr)
50 gr keju parut (I dont use)
10 gr keju parut untuk taburan -- sesuai selera, boleh lebih boleh kurang (I dont use)

cara:

1. kocok gula dengan telur hingga kental dan pucat (pake hand mixer philips kurleb 10 mnt)
2. Masukkan tape yg sdh dicampur/aduk rata dengan susu kental manis, sedikit demi sedikit sambil tetap dikocok dg speed tinggi
3. Matikan mikser, masukkan margarin leleh. aduk balik hingga rata.
4. Masukkan tepung secara bertahap, aduk balik hingga rata
5. Terakhir, masukkan keju, aduk rata
6. Masukkan adonan ke dalam loyang, lalu tabur keju parut di atasnya
7. Panggang dalam oven kurleb 150 C selama 45 menit