Japanese Cheese Cake

Hari senin kemarin ade gw ulang taun yg kesepuluh. Kebetulan emang gw berencana untuk buatin dia kue kecil dengan dekorasi yg heboh. Rencananya sih kuenya bikin pagi, pulang sekolah udah jadi, tiup tiup lilin abis itu pergi nonton cinderella. Rencananya. Tapi gatau kenapa gara2 plg malem dr acara temen, jd bangunnya kesiangan. Telor sama butternya kaga ada pula. Beli dulu lah kita kesuper market. Pas ade gw pulamg gw baru mau manggang hahahahha.. Mana lama bener lagi manggang japanese cheese cake 1 setengah jeman. Kue belom jadi, nntn cinderella pun sirna. Not the best birthday kalo kata dia hahahaha..

Nah aku emang suka banget sama dekorasinya Katerine Sabbath. Aku liat ini di IGnya. Lagi hits bgt cara dekor dia dengan ganache warna ngejreng plus topping eskrim tumpahnya yg fenomenal! Pengen coba..

Pertama aku bikin buttercream. Ngeliat dr http://thetoughcookie.com/2013/12/05/battle-of-the-buttercreams-part-vi-swiss-buttercream-and-test-results/ tampilannya kok memulau. Mengkilap dan lembut bgt. Tp setelah coba buat ternyata aku belum berhasil juga huat kayak dia punya huhu... Hasilnya cair dan krg kokoh. Mungkin kurang lama mixer putih telurnya. Tp utk rasa oke oke aja.

Ganache nya aku ngarang ngarang takarannya.. Pokoknya dr coklat putih, cream, butter, sama madu dikit, dicairin dah. Sejujurnya aku ga suka bgt sama white chocolate. Tp terpaksa aja karna pengen pake ganache pink nyeter kece itu hahahah.. Nah utk taburan tambahan aku pake chacha minis, chic choc, sama almond.

Untuk resep jcc sendiri aku tetep pake resep yg selalu kupake, yaitu punyanya Ricke Ordinary Kitchen. The result has never been disappointing.

Japanese Cheese Cake

By: Ricke Ordinary Kitchen
http://ricke-ordinarykitchen.blogspot.com/2010/12/japanese-cheese-cake-jcc.html

Campur dan ayak:
50 gr tepung terigu
50 gr tepung maizena

Bahan:
60 gr unsalted butter
250 gr cream cheese, biarkan pada suhu ruang
120 ml whipcream
3 kuning telur
1 butir telur
2 sdt kulit jeruk lemon parut
5 putih telur
1/8 sdt garam
125 gr gula pasir halus
1 sdt air jeruk lemon

caranya:
1. Siapkan loyang bongkar pasang 22 cm, alasi kertas roti, olesi mentega. Pasang oven 150 derajat Celsius.
2. Campur butter, cream cheese dan whipcream dalam wadah. Didihkan dengan api kecil, aduk hingga lembut, angkat dari api.
3. Masukkan campuran tepung, aduk rata. Masukkan kuning telur dan 1 butir telur, aduk rata. Masukkan kulit jeruk lemon, aduk rata, sisihkan.
4. Kocok putih telur hingga berbusa, masukkan gula dan air jeruk lemon sedikit demi sedikit sambil terus dikocok sampai terbentuk kerucut-kerucut tumpul (soft peak).
4. Tuang 1/3 adonan putih telur ke adonan cream cheese, aduk rata. Tuang campuran ini ke sisa adonan putih telur, aduk rata. Tuang adonan ke loyang, panggang dengan cara au bain marie, kurang lebih 75 menit sampai permukaan matang, kuning keemasan. Keluarkan dari oven.
5. Setelah benar-benar dingin, lepaskan cake dari loyang. Panaskan selai apricot dan air, oleskan ke permukaan cheesecake.

Swiss Buttercream

By: thetoughcookie.com
http://thetoughcookie.com/2013/12/05/battle-of-the-buttercreams-part-vi-swiss-buttercream-and-test-results/

INGREDIENTS

• 2 egg whites
• 70g (or ⅓ cup + 1 teaspoon) granulated sugar
• ½ teaspoon vanilla extract
• pinch of salt
• 100g (or ⅓ cup + 4 teaspoons) unsalted butter, at room temperature

INSTRUCTIONS

1. In the bowl of a double boiler (or a medium-sized bowl suspended over a pan of simmering water) combine the egg whites, sugar, vanilla and salt. Heat, stirring gently to dissolve the sugar and salt into the egg whites. You can test whether the sugar has dissolved by rubbing a bit of mixture between your fingers. It should feel smooth. If you want to pasteurize the egg whites and kill any salmonella that may be present, clip on a sugar thermometer and allow the egg white mixture to reach a temperature of 70°C/160°F, gently stirring continuously.
2. Once the egg whites have reached the desired temperature or the sugar has dissolved, take the bowl off the heat and, using a mixer, whip the egg whites until the bottom of the bowl has cooled and the meringue holds stiff, shiny peaks. The meringue itself should have cooled down to body temperature.
3. Next, start adding the butter, 1 tablespoon at a time, waiting until each tablespoon of butter is incorporated before adding the next. Once all the butter has been added, the resulting buttercream should be smooth and thick. Use immediately or cover with plastic wrap and place in the fridge until needed. Store in the fridge for up to 1 week or for up to 2 months in the freezer in a freeze-proof container or bag.
4. To use buttercream that has been refrigerated, allow to come to room temperature (this takes about 3 hours in a warm kitchen) or microwave in 30 second intervals, stirring in between each interval, until it's soft. Then mix through until it's spreadable again. Thaw frozen buttercream in the fridge overnight, then allow to come to room temperature before use and, once at room temperature, mix briefly until smooth.
5. Serve at room temperature. If you've assembled a cake or decorated cupcakes, allow cake or cupcakes to come to room temperature before serving (about 3-5 hours in a warm kitchen).

White Chocolate Ganache

By: hasil karangan gue


100 gr coklat putih
50 ml whip cream
1 sdt madu
1 sdm butter

coklat sama krim di lelehin dengan cara di tim. kalo udah meleleh sempurna kasih butter dan madu, kasih pewarna. aku pake wilton icing color pink rose.

Sebenernya hiasan hiasan ini biar lucu aja. kalo aku lebih suka makan JCC tanpa toping apa-apa. topingnya.......menggangu.