COBA AH....

Saya suka sekali baca resep, beberapa resep terangan punya rasa menarik, terlihat cantik, dan biasanya mudah diikuti untuk kepandaian masak yang minim yang saya punya....
resep-resep itu saya kumpulkan  dan suatu saat di coba.
Kalau sudah dicoba dan hasilnya sukses, maka  resep akan dipindahkan di depan, tapi kalau tidak sesuai harapan, maaaappp.....saya hapus.

Salted Caramel Cinnamon Rolls(from web: 12 tomatoes)

Ingredients:

(Serves approx. 12)

For the Dough:


• ¾ cup whole milk, 110 degrees F

• 2¼ teaspoons instant yeast

• 3 eggs, at room temperature

• 4¼ cups all-purpose flour

• ½ cup cornstarch

• ½ cup granulated sugar

• 1½ teaspoons salt

• ¾ cup unsalted butter, cut into pieces and softened

For the Filling:


• 1 cup light brown sugar

• 4½ teaspoons ground cinnamon

• ¼ teaspoon nutmeg
• ¼ teaspoon salt

• 4 tablespoons unsalted butter, softened

• ¼ cup salted caramel sauce

For the Salted Caramel Sauce:

• 2 cups granulated sugar

• 12 tablespoons unsalted butter, at room temperature, cut into pieces

• 1 cup heavy cream, room temperature

• 1 tablespoon fleur de sel (or any other flaky sea salt
• One egg, beaten
• Splash of water

For the Icing/Topping:


• 2/3 cup confectioners sugar

• 2 tablespoons heavy cream


Directions:

1. When ready to bake, preheat oven to 350ºF

2. Whisk together the milk and yeast in a small bowl until the yeast dissolves, then add in the eggs.

3. Using a mixer fitted with the dough hook, mix together the dry ingredients (flour, cornstarch, sugar and salt) on a low speed until combined. Continuing on low, steadily add the warm milk mixture and mix until the dough comes together, about 1 minute.

4. Bring the speed up to medium and add the butter, piece by piece, until totally incorporated. Continue to mix until the dough is smooth and not stuck to the sides of the bowl, about 10 minutes. If, after mixing for 10 minutes, the dough is still sticky and wet, add up to another 3-5 tablespoons of flour, 1 tablespoon at a time, until the dough comes away from the sides of the bowl. (It’s okay if this doesn’t happen immediately. It can sometimes take the full 10 minutes, even without additional flour, for dough to pull away from the sides of the bowl.)

5. Gently knead dough on a clean surface and form a smooth, round ball. Place dough in a greased bowl and cover with plastic wrap; allow to sit and rise in a warm, draft-free area. Should double in size, around 2 hours.

Make the Caramel Sauce:

6. In a 2-4 quart saucepan add the sugar in an even layer over the bottom. Whisk sugar over medium-high heat until it begins to melt. Continue whisking until all of the sugar has melted. It’s okay if there are lumps, just keep whisking and they will smooth out. You want the sugar to move continuously so it doesn’t burn. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.

7. The sugar should become a deep-amber color and should smell slightly toasted. This is a crucial step because the caramel can burn quickly if you’re not paying close attention. Use a candy thermometer and cook until caramel reaches 350ºF.

8. Once it reaches 350ºF, add in all of the butter. Caramel reacts with the addition of dairy and will froth and bubble up. Whisk the mixture until it is completely smooth.

9. Take the pan off of the heat and carefully add the cream. Again, because you are adding dairy there will be a reaction and the mixture will bubble up considerably. Whisk until everything is incorporated and the sauce is perfectly smooth. Whisk in the fleur de sel.

10. Allow sauce to cool, 10-15 minutes, and then pour into glass container. The sauce will keep, in the refrigerator, for up to 2 weeks. Make sure to warm up before using.

11. In a small bowl, combine the brown sugar, cinnamon and salt. After dough has doubled in size, place on a lightly floured surface and roll into an 18-inch square, roughly ¼-inch thick. Spread the softened butter over the surface of the dough; extend butter to within ½ –inch of the edge so there is still a border. Evenly sprinkle the cinnamon sugar mixture over the dough and add the caramel sauce drizzle on top.

12. Form a log by taking the edge of the dough nearest you and rolling it in over itself. Make sure to pinch the ends closed. Cut the roll into even pieces and place, cut-side-up, in a greased 9x13-inch baking dish. Again, allow to rise and double in size by covering with plastic wrap and placing in a warm, draft-free area for 1 hour.

(If you would like to hold off on baking, you can place in the refrigerator for up to 24 hours. Make sure to bring rolls back to room temperature before baking, around 1 hour.)

13. After removing plastic wrap, combine 1 beaten egg with a splash of water and brush rolls to give a nice golden, glazed top. Place rolls in oven for 35-40 minutes, or until golden-brown. Remove from oven and allow to cool.

For the Icing:

14. In a small bowl, whisk together the powdered sugar and heavy cream until smooth. Using a spoon, drizzle the icing over the rolls. Serve warm or at room temperature. Optional: add 1 tablespoon of the salted caramel sauce to the mixture for extra flavor or sprinkle fleur de sel over the top.

Leftovers, if there are any, can be stored in the refrigerator or at room temperature in an airtight container for up to 5 days.

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dapat resep ini dari sweet.....

dr perpaduan bahan2 nya, rasanya pie ini punya rasa sensasional. someday i made this...

I made some changes to the crust from the previous version aswell, the original had way to much coconut.

Chocolate Salted Caramel Pie

(Loosely adapted from Martha Stewart)

Makes one 9-inch pie.

INGREDIENTS:

Crust

• 1/4 cup + 1 tbsp unsalted butter, softened
• 3 cups unsweetened shredded coconut
• 1 cup sweetened shredded coconut
• 2 tbsp xylitol or granulated sugar

Filling


Chocolate

• 2/3 cup heavy cream
• 6 ounces bittersweet chocolate, finely chopped (72% cacao)

Caramel

• 3/4 cup sugar
• 1/3 cup water
• 1/3 cup heavy cream
• 2 tsp sea salt

or exclude all of the caramel ingredients and use homemade dulce de leche --> Recipe

INSTRUCTIONS:
1 Make the crust: Preheat the oven to 350°F. In a food processor, process butter and 2 cups of unsweetened coconut and xylitol until mixture starts to stick together, 1 to 2 minutes. Transfer to a medium bowl. Combine this mixture with all the remaining coconut,  using your hands to bring together

2 Press coconut mixture into bottom and up sides of pie pan to form crust, leaving top edges loose and fluffy. Cover the crust lightly with tin foil over the edges, and cut a hole in the center.  Keeping the edges covered to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Transfer crust to a wire rack to cool completely.

3) Make the caramel sauce.   Place sugar and water in a sauce pan or small dutch oven over medium-high heat.  Allow the mixture to boil until mixture begins to darken, watching carefully so the mixture doesn't burn.
I always keep a pastry brush and small cup of water close by, and occasionally brush the sides of the pan to prevent crystallization.  If you noticed uneven browning, you may have to give the pan a light swirl.

4) When the mixture has turned to a medium amber add the heavy cream, whisking constantly.   The mixture will expand and bubble from the steam.   Add sea salt and stir to combine.

5) Allow the caramel to cool for approx 15 minutes before pouring into the cooled coconut crust.

6)) Make the chocolate filling:  In a small sauce pan bring cream just to a boil.  While cream is heating up, place chopped chocolate into a medium heatproof bowl.  Pour the cream over the chocolate and let sit for 10 minutes to allow chocolate to melt.  Stir to combine and melt remaining chocolate.  The mixture should be smooth and completely melted. Pour onto the caramel layer, smooth out if needed.  Refrigerate until filling is set, 1 hour or up to 1 day. 

If you are using the dulche de leche, omit the caramel steps and pour half can of dulche de lech over the coconut crust and top that with the chocolate.

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dapat resep ini dr webnya lovefoodies: www.lovefoodies.com

dr bahan2 nya kayanya yummy bener....

coba ah....

by Lovefoodies March-6-2013

This White Chocolate Salted Caramel Cheesecake has now become his 'speciality' and he's made it so many times for friends, family and also church bake auctions, it's become his most requested recipe.

Ingredients

• 1 1/2 cups graham crackers
• 1 cup walnuts
• 6 tbsp unsalted butter
• 2 tsp cocoa
• 8 oz white chocolate ( I use Ghirardelli)
• 3 x 8 oz packages cream cheese( room temp)
• 1 cup sugar
• 3 Tbsp all-purpose flour
• 2 tsp almond extract
• 3 large eggs( room temp)
• 3/4 cup Dulce De Leche
• 1 1/2 Tablespoons Fleur de del salt

Instructions

1. Combine Graham crackers with walnuts in food processor until finely ground then add butter and cocoa and pulse until well combined.2. Press into 10 inch spring form pan lined with parchment and bake crust for 10 minutes at 350 F3. Remove and set aside and raise oven temp to 425°4. Beat cream cheese (room temp always makes it soo much easier, with an electric mixer on low to med speed until smooth.5. Add the sugar, flour and almond extract until well combined...add in egg 1 at a time until well incorporated.6. Melt the white chocolate - when melting white chocolate, place in microwave safe bowl( I always use a two cup pyrex measuring cup and melt in 30 second intervals until all melted. Approx., 3-30 second spins.7. Now, add melted white chocolate... easy least, your done and now pour filling over crust and pop it in the oven at 425° bake for 10 minutes. Reduce heat down to 250F ( no need to take cake out) and continue cooking for additional 35 minutes.8. Allow to cool. Once cheesecake is out of oven, I take a piece of saran wrap and lay gently over cheesecake and place a 9" spring form bottom on top and press gently to create a reservoir for the salted caramel. Be gentle not to press to hard.9. Once cooled remove from spring form pan and gently remove parchment paper and place on serving plate or what ever container you will serve cheesecake on.10. Salted caramel: Use Lovefoodies homemade dulce de leche recipe.. ( I always do this the day before as I don't always have time after work) Pour generous amount of caramel on top and salt with fleur de del salt before serving. ENJOY!!
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Dapat resep ini dari : http://jasnaskitchencreations.blogspot.com

Salted Caramel Chocolate Mousse Cake

 

Made for my serious chocoholic and his birthday...No baking involved.
I used homemade caramel (recipe follows), but to cut time of making it even shorter, you can use ready made  'Nestlle' caramel, just add 1/2 tsp salt.

Ingredients:
Caramel-
400 g sugar
1 cup cream
165 g butter, salted (if you use unsalted add 1/2 tsp salt to cream)
1 tbs golden syrup (optional)
(you will not need all the caramel, but keep it and use for something else; I made pancakes with bananas and caramel )
Crust-
200 g plain biscuit
1,5 tbs coca
1 tbs icing sugar
(or use 200 g chocolate biscuits)
125 g melted butter
Chocolate mousse-
400 g dark chocolate (65% )
400 ml thickened cream (35%)
2 tbs icing sugar
2 sheets gelatine
Method:
Caramel- Place sugar into a heavy bottom pan, place on high heat. When it starts melting, shake and swirl pan until caramel forms; be very careful - it's extremely hot! When happy with colour (golden brown) place butter and cream inside and carefully mix until all melted and smooth. Cook for another 5 min.  Let it cool completely (it will thicken).
Crust- Place biscuits into food processor. Process until fine crumbs form, add other ingredients and pulse until incorporated. Replace it into a 22 cm spring form; press crumbs with spoon moulding a 'pie' crust. Refrigerate.
Mousse- Heat cream, sugar and chocolate pieces, mixing until melted and smooth. Place gelatin sheets into cold water for 5 min.  Take it out, squeeze excess water  and replace it into melted chocolate mixture. Mix well. Let it cool.
Assembling- Take crust out of fridge; pour 1/3 of caramel on it. Refrigerate for another 10 minutes, then place chocolate mousse on it and then another 1/3 of caramel on top. Refrigerate for 1-2 hours before slicing it with warmed knife.

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