Gyoza

Weekend gini emang biasanya gw bikin snack yang bisa difrozen untuk semingguan. Maksudnya biar kalo pagi pas hari kerja atau sekolah gampang. Setelah beberapa kali bikin somay, akhirnya pengin bikin gyoza. Ternyata gampang 😀

Bahan:
300gr ayam giling
10 ekor udang, cincang kasar
1/4 kol, cincang halus
1 Batang daun bawang, iris tipis
1/5 bawang bombay, cincang halus
1 buah bawang putih, parut
1 ruas jari jahe, parut
sesame oil secukupnya
Saus tiram secukupnya
Soy sauce secukupnya
Mirin secukupnya
Tepung maizena kurleb 3sdm
Garem+gula

Cara:
Campur ayam giling dan udang dengan sesame oil, mirin, soy sauce, saus tiram, jahe dan bawang putih, aduk rata.
Campur potongan kol, bawang bombay, daun bawang, aduk rata. Terus campur sama adonan daging tadi.
Tambahin garem, gula sesuai selera. Kasih tepung maizena. Aduk lagi tapi jangan kebanyakan, takut keras.
Isi adonan di kulit pangsit. Kukus sampe mateng.

Salah satu tipsnya, jumlah sayuran sama dengan daging, menurut salah satu resep online. Terus mestinya sih pake gyoza wrapper ya. Tapi berhubung males nyarinya dan kalopun ada kemungkinan mahal, ya sutralah pake kulit pangsit aja.  Jadinya enak juga kok. The husband approves 👌

Nutella Rolls

Masih nyambung sama postingan sebelum ini, gw googling resep cinnamon rolls, tapi isinya setengah pake Nutella, setengah lagi brown sugar+cinnamon. Dulu pernah bikin cinnamon rolls pake resepnya Laura Vitale, tapi penasaran aja pengen nyoba yang adonannya dibikin dari malem, biar paginya tinggal masukin oven. Setelah browsing-browsing, akhirnya gw pake resepnya Averie Cooks: Overnight Buttermilk Soft and Fluffy Cinnamon Rolls. Baca judulnya aja udah ngiler kan :D Resep asli pake cream cheese glaze, tapi gw ganti glazenya pake coffee glaze. Ada sih cream cheese di kulkas, cuma disayang-sayang pengen bikin yang lain :p

Nutella Muffins

Hari Minggu kemarin titip Billy beli Nutella yang gede di supermarket, mungkin emang gw bilangnya agak berlebihan ya :p, gw minta Nutella yang gede lah, soalnya mau bikin roti isi nutella. Pulang lah dia dengan Nutella 750gr! Bok, itu guede banget! Hahahahahha.... :D 

Jumbo Nutella. Gotta love my husband :D

Karena pulang dari lebak bulus udah malem, males ngadon-ngadon roti lagi, pake ditungguin ngembang 2 jam, baru bisa diroll, oles nutella, dll dsb. Bikin muffin aja ah besok pagi. Resep muffin gw pake yang choco chip muffin yang kemarin. Udah pas soalnya. Di webnya Sally ada resep Nutella muffin sendiri, tapi dia bilang teksturnya seperti donat. Menurut gw kayanya enakan tekstur yang kemarin. Tekstur donat takutnya terlalu padet buat gw.

Sugar topping on top

Ada nutella di dalemnya, yummyyyy banget

Bedanya kali ini, oil gw ganti dengan melted butter. Gak ngeh juga berapa banyak butter yang gw lelehin, tapi pas dicampur ke adonan sesuai takeran oil di resep. Jauuuuuh lebih harum dan gurih. Gak usah pake vanilla extract lagi juga gak masalah. Muffin topnya celupin ke sisa lelehan butter, terus dicelup lagi ke gula+cinnamon. Sebenernya ini ngikutin resep asli dari nutella muffin, atasnya pake topping gula. Nggak usah dikasih topping lagi juga gak apa-apa sih.

Satu resep jadi 9 muffin kemarin. Buat satu muffin, nutellanya satu sendok kecil. Sisanya masih buanyaaaakk banget :D

Brownies

Beberapa minggu belakangan, setiap ada waktu kosong pasti ke Lebak Bulus, nengokin Nenek. Minggu lalu bahkan kita berweekend di rumah sakit. Weekend kemarin, karena Baba sabtunya training seharian, gw ngabur bawa anak-anak ke Bintaro Xchange Mall. Keren ya! *norak* Hari minggunya seperti biasa ke rumah nenek lagi. Berhubung udah kangen banget mainan tepung, bela-belain bawa peralatan perang ke rumah nenek. Mulai dari tepung sampe oven :D Yuuukk mari bikin brownies :D Resepnya diambil dari sini. Karena punya cream cheese sisa, atasnya ditambahin swirl cream cheese. Sok kreatif, ceritanya...huehehehehe..

Cream Cheese Muffin

Dalam rangka ngabisin cream cheese di rumah yang rencana awalnya buat bawaan lebaran *gagal karena kita ke Anyer, gak sempet bikin cheese cake*, gw hunting lagi resep muffin yang pake cream cheese. Chocolate chip muffin yang bikin sehari sebelumnya sukses berat, jadi gw pikir kayanya kalo bikin muffin lagi anak-anak bakalan doyan. Masalah baking di rumah adalah, satu resep jadinya sering kebanyakan. Resep gw ambil dari website yourhomebasedmom. *my wish one day*

Chocolate Chip Muffin

Entah kenapa hari Minggu kemarin pengin makan muffin. Apalagi inget masih ada sisa Ceres Milky Chocolate Chip *enak!* Baca comments Chocolate Chip Muffins di blognya Sally's Baking Addiction banyak yang berhasil tanpa harus adjust lagi, ya sudahlah capcus aja langsung bikin. 

Cheesecake

Jauuuuh sebelum lebaran, gw udah niat mau bikin cheesecake buat cake lebaran di rumah. Tahun lalu beli mille feuille nya Meridien yang enak banget *dan kayanya abis ama gw sendiri * Berhubung udah punya oven, gengsi dong ah kalo cakenya beli.....heuheueheuuu

Sabtu mau mampir Titan buat beli cream cheese tinggal mimpi deh. Boro-boro nyampe fatmawati, capek bener beberes rumah cyiiiinnn :D Untung depan komplek ada toko bahan kue yang lumayan komplit. Gw pake resep dari sini.

Ingredients:

Blueberry Sauce

• 2 teaspoons cornstarch
• 1 teaspoon fresh lemon juice
• 1 Tablespoon warm water
• 2  cups fresh or frozen blueberries*
• 2 Tablespoons granulated sugar

Crust

• 1 and 1/2 cups graham cracker crumbs (about 12 full sheet graham crackers)
• 6 Tablespoons unsalted butter, melted
• 1/3 cup granulated sugar

Filling

• 24 ounces full-fat cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 cup full-fat sour cream (or yogurt)
• 2 teaspoons vanilla extract
• 3 large eggs

Directions:

• Adjust oven rack to the lower third position and preheat the oven to 350F degrees. Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
• Make the blueberry sauce first: Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes until the blueberry juices begin to release. Add the cornstarch mixture and continue to stir for another 2-3 minutes, smashing some blueberries as you go. The mixture will start to thicken. Remove from heat and put the mixture through a fine mesh strainer into a small bowl (to separate the cooked berries and the juice). Keep separated and set both (the cooked berries and the juice) aside.
• Make the graham cracker crust: Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined. Press into the bottom of the prepared pan and only slightly up the sides. The crust will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, as shown in photos above. Bake the crust for 7-8 minutes. Allow to slightly cool as you prepare the filling.
• Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl - about 3 full minutes until the mixture is smooth and creamy. Add the sour cream and vanilla, beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs.
• Pour the filling into the cooled crust. Drop spoonfuls of the smooth blueberry sauce onto the batter. Using a knife, gently swirl as shown in the photo above. If you have leftover blueberry sauce (you will), mix it with the cooked blueberries you set aside. Save for topping the baked cheesecake.
• Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside.
• Bake for 50-60 minutes or until the center is almost set.* Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred). Loosen the cheesecake from the rim of the pan and remove the rim. Cut into slices and serve chilled. Top with remaining chunky blueberry sauce, if desired.
• Cover leftover cheesecake and store in the refrigerator for up to 4 days. Freezes well up to 1 month, covered tightly. Thaw overnight in the refrigerator.

Catetan gw:

• Gak punya 9inch springform pan, jadi pake 8inch yang ada di rumah. Nggak masalah kok, masih cukup.
• Gw gak pake blueberry sauce. Niatnya sih mau diganti ama strawberry, cuma gak ada waktu bikinnya lagi. Jadi kemarin cheesecake nya polos aja, gak pake topping.
• Graham cracker diganti pake biskuit marie regal atau sejenisnya, dan gak perlu ditambahin gula.
• Sour cream juga abis di TBK depan komplek, jadi pake yoghurt.
• Jangan terlalu lama ngocok adonan di mixer setelah masukin telur. Nanti banyak masuk udara, dan bikin atasnya cracking. Kemarin sih ada juga cracknya, tapi gak banyak. Kalo nonton video tutorialnya Laura Vitale, dia bilang terlalu lama mix adonan will incorporate air onto the batter.
• Hasil crust bawahnya gak garing karena rembesan air pas di water-bath, gara-gara keabisan alumunium foil, jadi cuma satu lapis. Aturan mah dilapisnya lebih dari 1 :|

Hasilnya? Tetep enak sih kata gw :p