Dapet tawaran ini seperti dapet kesempatan juga untuk gw untuk mencoba hal baru yg belum pernah dan ingin sekali gw coba. Jadi gw terima, dengan syarat kalo gagal jangan musuhin gw hahahah..
Mulailah dihari pertama gw bikin dulu cetakannya pake kaleng minuman yg dipotong membentuk badan totoro, tp ternyata kupimgnya kependekan. Bukan kelinci malah jadi kucing..... Nah abis itu gw bingung mau pake resep siapa. Akhirnya gw bagi menjadi 2 batch. Batch yg pertama pake resepnya sweetsugarbelle.com lalu yg kedua pake resepnya joy of baking. Perbedaannya hanya di pemakaian gula. Yg satu pake icing sugar yg satunya sugar biasa.
Hasilnya adalah.... Resep sweet sugar belle, lebih mudah dibentuk karna adonannya lebih padat dibanding yg satunya. Ketika di panggang shapenya juga tetap, ga meleber dan bagus. Warnanya putih pucat dan mulusss. Cuma sayangnya habis dikasih icing dia jadi empuk banget!! Apalagi melalui proses mengeringkan angin dimana cookiesnya itu hrs dikipasin berjamjam.
Yang kedua, resep joy of baking, dia lebih lengket karna mungkin telurnya 2. Galama setelah di roll dia kembali lengket. Jd bikin repot aja. Abis di roll masukin kulkas. Dicetak masukin kulkas. Di copot2in ditata masukin kulkas lagi baru dipanggang. Cuma setelah jadi hasilnya lebih garing dibanding yg satunya. Walopun warnanya agak kecoklatam dengan bintik2. Yang edgenya itu ga rata, agak mirip gitu. Jd pas kasih icing seringkali icingnya meleber. Untuk rasa keduanya sama sama enak.
Jadi mungkin lain kali aku akan tetap pakai resep sweet sugar belle, cuma manggangnya aku tambah 2 kali lipatnya jd sekitar 20menitan. Ato setengah jam sekalian. Pokoknya digaringin dulu!
Sekarang masalah icing. Aku agak bingung. Banyak org yg mempermasalkan soal putih telur mentah yg terkandung didalam icing. Kebanyakan orang lebih memilik untuk pakai meringue powder. Tp karna aku juga ga punya meringue powderau gimana lagi. Lagi pula aku kasih jeruk nipis yg banyak supaya steril. Harusnua sih lemon, tp punyanya jeruk nipis hahahah.
Kendala selanjutnya ada pada menggambar icingnya. Dimulai dr mencari paduan warna abu abu untuk badan totoro dan hitam utk mata dan kumisnya. Aku pakainya kira kira begini. 12 biru: 6 merah: 6 orange: 6 kuning jadilah hitam. Butuh cukup banyak juga untuk bikin icing jd hitam . Tapi sebenernya ga perlu sampai hitam pekat banget, karna ketika di tinggal agak lama dia menggelap sendiri.
Aku bikin totoro dr basenya dulu kepala trs perut, dikeringin 1 jaman baru mata hidung sama aksen perutnya. Oh God!!! Ternyata susah jg loh! Untuk bikin bentuk totoro yg termasuk simpel ini aja aku kesulitan banget. Butuh bantuan adek kakak segala karna punggung mau copot. Like I will never do this again... Just for you my lovely friend!
Tapi setelah itu dengan sisa icing yg belum diwarnain akhirny aku bermain2 dengan cookies bentuk kotak yg aku gambar dgn karakter adventure time, kkesukaanku dan temenku itu. Emang pengen ngasih ke dia sekalian jd bonus. Ehhh bru inget kalo febuari cm smp tanggal 28. Itu artinya tgl 1 maret dia ulang tahun. Hahahaha. Telat sadar. Ternyata dia pesen untuk isi bingkisan ultah dia digereja.
Sugar Cookies 1
By: Joy of bakinghttp://www.joyofbaking.com/SugarCookies.html
Sugar Cookies:
- 3 cups (390 grams) all purposeflour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (227 grams) unsaltedbutter, room temperature
- 1 cup (200 grams) granulated whitesugar
- 2 largeeggs
- 2 teaspoons purevanillaextract
For Sugar Cookies:
- In a separate bowl whisk together the flour, salt, and baking soda. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
- Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
- Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar.
- Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours or overnight.)
- Frosted cookies will keep several days in an airtight container.
Sugar Cookies 2
By: Sugar Belle
http://www.sweetsugarbelle.com/2011/06/basic-sugar-cookie-recipe-2/
Ingredients
- 1 c. {two sticks} of REAL unsalted BUTTER, softened
- 1 1/2 c. confectioner’s sugar
- 1 egg
- 2-3 tsp flavoring {pick what you like, I prefer almond}
- 2 1/2-2 3/4 c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
Instructions
- Cream together softened butter and confectioner’s sugar. Crack the egg into a separate bowl, and add the flavoring. I use emulsions, but extract also works well. Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated. In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. I can tell the dough is ready when most of it sticks to the paddle. When I touch it, it has a little give, but does not stick to my fingers.
- Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary. Then, cut and bake at 400 degrees for 7-8 minutes. This version makes 2-2 1/2 dozen, doubled, it makes 4-5 dozen.
Royal Icing with egg whites
By: Joy of Baking
Royal Icing Using Egg Whites:
- 2 large (60 grams) egg whites
- 2 teaspoons fresh lemon juice
- 3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted sugar and beat on low speed until smooth. If necessary, to get the right consistency, add more sugar or water. Add food coloring, if desired. The icing needs to be used immediately or put in an airtight container as it hardens when exposed to air.
