Cendol
by eza on Nov.22, 2009, under cendol, indonesian ice, nice
Copy at, 08 May 2010
Cendol is a traditional dessert originating from South East Asia, which are still popular in Indonesia, Malaysia, Singapore, Vietnam, Philippines and Southern Thailand. The desserts basic ingredients consist of coconut milk, noodles with green food coloring (usually derived from the pandan leaf), and palm sugar.
Cendol vendors are a common sight in Indonesian cities. In Sunda (West Java), Indonesia, cendol is dark green pulpy dish of rice (or sago) flour worms with coconut milk and syrup of areca sugar. It used to be served without ice. In the Javanese language, cendol refers to the jelly-like part of the beverage, while the combination of cendol, palm sugar and coconut milk is called dawet.
Source : http://en.wikipedia.org
Mini Pizza Bread- Roti Pizza Mini
by eza on Nov.22, 2009, under
Ingredients :
A Loaf of White Bread, make a round shape
5 Beef Sausage, sliced
1/2 Onion, minced
1 Green Bell Pepper, cut into tiny cube
5 tablespoons Tomato Sauce
Mozzarella Cheese
1 teaspoon Unsalted Butter
1 teaspoon Black Pepper Powder
Directions :
1. Preheat oven on 240 Celsius Degrees for 15 minutes.
2. Mix in a small bowl : sausages, butter, green bell pepper, onion and black pepper powder
3. Spread tomato sauce onto the bread, add sausage mixture, with green bell pepper and onion.
4. Slice thinly mozzarella cheese, place over the sausages.
5. Put in the pizza bread into the oven for 15 minutes until cheese melted and sausages done. Serve.
The Secret of Great Bread: Let Time Do the Work
by eza on Nov.22, 2009, under
INNOVATIONS in bread baking are rare. In fact, the 6,000-year-old process hasn’t changed much since Pasteur made the commercial production of standardized yeast possible in 1859. The introduction of the gas stove, the electric mixer and the food processor made the process easier, faster and more reliable.
From top: 1. When dough is bubbly, it is ready to be worked. 2. Fold dough once or twice; do not knead. 3. Shape it into a ball and let it rise. 4. Wheat bran flies as Jim Lahey lifts dough and drops it into a hot pot. 5. After baking, the crusty result.
I’m not counting sliced bread as a positive step, but Jim Lahey’s method may be the greatest thing since.
This story began in late September when Mr. Lahey sent an e-mail message inviting me to attend a session of a class he was giving at Sullivan Street Bakery, which he owns, at 533 West 47th Street in Manhattan. His wording was irresistible: “I’ll be teaching a truly minimalist breadmaking technique that allows people to make excellent bread at home with very little effort. The method is surprisingly simple — I think a 4-year-old could master it — and the results are fantastic.”
I set up a time to visit Mr. Lahey, and we baked together, and the only bad news is that you cannot put your 4-year-old to work producing bread for you. The method is complicated enough that you would need a very ambitious 8-year-old. But the results are indeed fantastic.
Mr. Lahey’s method is striking on several levels. It requires no kneading. (Repeat: none.) It uses no special ingredients, equipment or techniques. It takes very little effort.
It accomplishes all of this by combining a number of unusual though not unheard of features. Most notable is that you’ll need about 24 hours to create a loaf; time does almost all the work. Mr. Lahey’s dough uses very little yeast, a quarter teaspoon (you almost never see a recipe with less than a teaspoon), and he compensates for this tiny amount by fermenting the dough very slowly. He mixes a very wet dough, about 42 percent water, which is at the extreme high end of the range that professional bakers use to create crisp crust and large, well-structured crumb, both of which are evident in this loaf.
The dough is so sticky that you couldn’t knead it if you wanted to. It is mixed in less than a minute, then sits in a covered bowl, undisturbed, for about 18 hours. It is then turned out onto a board for 15 minutes, quickly shaped (I mean in 30 seconds), and allowed to rise again, for a couple of hours. Then it’s baked. That’s it.
I asked Harold McGee, who is an amateur breadmaker and best known as the author of “On Food and Cooking” (Scribner, 2004), what he thought of this method. His response: “It makes sense. The long, slow rise does over hours what intensive kneading does in minutes: it brings the gluten molecules into side-by-side alignment to maximize their opportunity to bind to each other and produce a strong, elastic network. The wetness of the dough is an important piece of this because the gluten molecules are more mobile in a high proportion of water, and so can move into alignment easier and faster than if the dough were stiff.”
That’s as technical an explanation as I care to have, enough to validate what I already knew: Mr. Lahey’s method is creative and smart.
But until this point, it’s not revolutionary. Mr. McGee said he had been kneading less and less as the years have gone by, relying on time to do the work for him. Charles Van Over, author of the authoritative book on food-processor dough making, “The Best Bread Ever” (Broadway, 1997), long ago taught me to make a very wet dough (the food processor is great at this) and let it rise slowly. And, as Mr. Lahey himself notes, “The Egyptians mixed their batches of dough with a hoe.”
What makes Mr. Lahey’s process revolutionary is the resulting combination of great crumb, lightness, incredible flavor — long fermentation gives you that — and an enviable, crackling crust, the feature of bread that most frequently separates the amateurs from the pros. My bread has often had thick, hard crusts, not at all bad, but not the kind that shatter when you bite into them. Producing those has been a bane of the amateur for years, because it requires getting moisture onto the bread as the crust develops.
from :Nytimes
READ MORE - The Secret of Great Bread: Let Time Do the WorkFrom top: 1. When dough is bubbly, it is ready to be worked. 2. Fold dough once or twice; do not knead. 3. Shape it into a ball and let it rise. 4. Wheat bran flies as Jim Lahey lifts dough and drops it into a hot pot. 5. After baking, the crusty result.
I’m not counting sliced bread as a positive step, but Jim Lahey’s method may be the greatest thing since.
This story began in late September when Mr. Lahey sent an e-mail message inviting me to attend a session of a class he was giving at Sullivan Street Bakery, which he owns, at 533 West 47th Street in Manhattan. His wording was irresistible: “I’ll be teaching a truly minimalist breadmaking technique that allows people to make excellent bread at home with very little effort. The method is surprisingly simple — I think a 4-year-old could master it — and the results are fantastic.”
I set up a time to visit Mr. Lahey, and we baked together, and the only bad news is that you cannot put your 4-year-old to work producing bread for you. The method is complicated enough that you would need a very ambitious 8-year-old. But the results are indeed fantastic.
Mr. Lahey’s method is striking on several levels. It requires no kneading. (Repeat: none.) It uses no special ingredients, equipment or techniques. It takes very little effort.
It accomplishes all of this by combining a number of unusual though not unheard of features. Most notable is that you’ll need about 24 hours to create a loaf; time does almost all the work. Mr. Lahey’s dough uses very little yeast, a quarter teaspoon (you almost never see a recipe with less than a teaspoon), and he compensates for this tiny amount by fermenting the dough very slowly. He mixes a very wet dough, about 42 percent water, which is at the extreme high end of the range that professional bakers use to create crisp crust and large, well-structured crumb, both of which are evident in this loaf.
The dough is so sticky that you couldn’t knead it if you wanted to. It is mixed in less than a minute, then sits in a covered bowl, undisturbed, for about 18 hours. It is then turned out onto a board for 15 minutes, quickly shaped (I mean in 30 seconds), and allowed to rise again, for a couple of hours. Then it’s baked. That’s it.
I asked Harold McGee, who is an amateur breadmaker and best known as the author of “On Food and Cooking” (Scribner, 2004), what he thought of this method. His response: “It makes sense. The long, slow rise does over hours what intensive kneading does in minutes: it brings the gluten molecules into side-by-side alignment to maximize their opportunity to bind to each other and produce a strong, elastic network. The wetness of the dough is an important piece of this because the gluten molecules are more mobile in a high proportion of water, and so can move into alignment easier and faster than if the dough were stiff.”
That’s as technical an explanation as I care to have, enough to validate what I already knew: Mr. Lahey’s method is creative and smart.
But until this point, it’s not revolutionary. Mr. McGee said he had been kneading less and less as the years have gone by, relying on time to do the work for him. Charles Van Over, author of the authoritative book on food-processor dough making, “The Best Bread Ever” (Broadway, 1997), long ago taught me to make a very wet dough (the food processor is great at this) and let it rise slowly. And, as Mr. Lahey himself notes, “The Egyptians mixed their batches of dough with a hoe.”
What makes Mr. Lahey’s process revolutionary is the resulting combination of great crumb, lightness, incredible flavor — long fermentation gives you that — and an enviable, crackling crust, the feature of bread that most frequently separates the amateurs from the pros. My bread has often had thick, hard crusts, not at all bad, but not the kind that shatter when you bite into them. Producing those has been a bane of the amateur for years, because it requires getting moisture onto the bread as the crust develops.
from :Nytimes
sachertorte
by eza on Nov.22, 2009, under
History
Origins
Recipes similar to that of the Sacher Torte appeared as early as the eighteenth century, one instance being in the 1718 cookbook of Conrad Hagger, another in Gartler-Hickmann's 1749 "Tried and True Viennese Cookbook" (Wienerischem bewährtem Kochbuch).
The real history of the Sacher Torte begins, however, in 1832, when Prince Metternich charged his personal chef with creating a special dessert for several important guests. The head chef having taken ill, the task fell to the sixteen-year-old Franz Sacher, then an apprentice in his second year of training in Metternich's kitchen, to whom to Prince is reported to have declared, "Let there be no shame on me tonight!" While the torte created by Sacher on this occasion is said to have delighted Metternich's guests, the dessert received no immediate further attention. Sacher completed his training as a chef and afterward spent time in Pressburg and Budapest, ultimately settling in his hometown of Vienna where he opened an upper class delicatessen and winery.
Sacher's eldest son Eduard carried on his father's culinary legacy, completing his own training in Vienna with the Royal and Imperial Pastry Chef at the Demel bakery and chocolatier, during which time he perfected his father's recipe and developed the torte into its current form. The cake was first served at the Demel and later at the Hotel Sacher, established by Eduard in 1876. Since then, the cake has numbered amongst the most famous of Vienna's culinary specialties.
Legal Issues
In the early decades of the twentieth century, a legal battle over the use of the label "The Original Sacher Torte" developed between the Hotel Sacher and the Demel bakery. Eduard Sacher had completed his recipe of the Sacher Torte in his time at Demel, which was the first establishment to offer the "Original" cake. Following the death of Eduard's widow Anna in 1930 and the bankruptcy of the Hotel Sacher in 1934, Eduard Sacher's son (also named Eduard Sacher) found employment at Demel and brought to the bakery the sole distribution right for an Eduard-Sacher-Torte.The first differences of opinion arose in 1938, when the new owners of the Hotel Sacher began to sell Sacher Tortes from vendor carts under the trademarked name "The Original Sacher Torte." After interruptions brought about by the Second World War and the ensuing Allied occupation, the hotel owners sued Demel in 1954, with the hotel asserting its trademark rights and the bakery claiming that it had developed and bought the title "Original Sacher Torte."
Over the next seven years, both parties waged an intense legal war over several of the dessert's specific characteristics, including the change of the name, the second layer of marmalade in the middle of the cake, and the substitution of margarine for butter in the baking of the cake. The author Friedrich Torberg, who was a frequent guest at both establishments, served as a witness during this process and testified that, during the lifetime of Anna Sacher, the cake was never covered with marmalade or cut through the middle. In 1963 both parties agreed on an out of court settlement that gave the Hotel Sacher the rights to the phrase "The Original Sachertorte" and gave the Demel the rights to decorate its tortes with a triangular seal that reads Eduard-Sacher-Torte. In the years since 1963, Demel's cake (known officially as "Demel's Sacher Torte") has come to be known as the "true" version of the dessert.
Composition
The cake consists of two layers of dense, not overly sweet chocolate cake (traditionally a sponge cake) with a thin layer of apricot jam in the middle and dark chocolate icing on the top and sides. It is traditionally served with whipped cream without any sugar in it (Standard German: Schlagsahne, Austrian Standard German: das (Schlag)Obers, der (Schlag)Rahm), as most Viennese consider the Sachertorte too "dry" to be eaten on its own.Variations
The crucial differences between the "Original" Sacher Torte and "Demel's Sacher Torte" arise from each institution's treatment of the cake's distinctive layers of marmalade. The Hotel Sacher's torte exhibits two separate layers of apricot-flavored preserve between the outer layer of chocolate icing and the biscuit base while Demel's cake has only one.There are various recipes attempting to copy the "Original", and some may be found below. For example, at the cultural event "Graz-Kulturhauptstadt 2003", the "Sacher-Masoch-Torte" was presented (its name alluding to Leopold von Sacher-Masoch), a cake unique in that it uses redcurrant jam and marzipan. Sachertorte is made up of chocolate, nuts, apricot, butter, eggs and sugar.
Production and Sale of the "Original Sacher Torte"
The "Original Sacher Torte" is available exclusively at the Vienna and Salzburg locations of the Hotel Sacher, at the Cafes Sacher in Innsbruck and Graz, at the Sacher Shop in Bozen, in the Duty Free area of the Vienna airport and via the web at the Hotel Sacher's online shop.
The recipe of the Hotel Sacher's version of the cake is a closely-guarded secret. Those privy to it claim that the secret to the Sacher Torte's desirability lies not in the ingredients of the cake itself, but rather those of the chocolate icing. According to widely available information, the icing consists of three special types of chocolate, which are produced exclusively by different manufacturers for this sole purpose. The hotel obtains these products from Lübeck and Belgium.