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Sunday, July 13, 2008

Food

Foods from plant sources

Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus or fermented products like alcohol. Although many human cultures sought food items through hunting and gathering, today most cultures use farming, ranching, and fishing, with hunting, foraging and other methods of a local nature included but playing a minor role.

Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption.

Many cultures study the dietary analysis of food habits. While humans are omnivores, religion and social constructs such as morality often affect which foods they will consume. Food safety is also a concern with foodborne illness claiming many lives each year. In many languages, food is often used metaphorically or

Food sources

Almost all foods are of plant or animal origin, although there are some exceptions. Foods not coming from animal or plant sources include various edible fungi, including mushrooms. Fungi and ambient bacteria are used in the preparation of fermented and pickled foods such as leavened bread, wine, beer, cheese, pickles, and yogurt. Many cultures eat seaweed, which is a protist, or blue-green algae (cyanobacteria) such as Spirulina.[1] Additionally, salt is often eaten as a flavoring or preservative, and baking soda is used in food preparation. Both of these are inorganic substances, as is water, an important part of human diet.

Plants

A variety of foods from plant sources
A variety of foods from plant sources

Many plants or plant parts are eaten as food. There are around 2,000 plant species which are cultivated for food, and many have several distinct cultivars.[2]

Seeds of plants contain nutrients necessary for the plant's initial growth, and because of this, seeds are a good source of food for animals, including humans. In fact, the majority of food consumed by human beings are seed-based foods. These seeds include cereals (such as maize, wheat, and rice), legumes (such as beans, peas, and lentils), and nuts. Oilseeds are often pressed to produce rich oils, such as sunflower, rape (including canola oil), and sesame.[3] One of the earliest food recipes made from ground chickpeas is called hummus, which can be traced back to Ancient Egypt times.

Fruits are the ripened extensions of plants, including the seeds within. Many plants have evolved fruits that are attractive as a food source to animals, so that animals will eat the fruits and excrete the seeds some distance away. Fruits, therefore, make up a significant part of the diets of most cultures. Some botanical fruits, such as tomato, pumpkin and eggplant, are eaten as vegetables.[4] (For more information, see list of fruits.)

Vegetables are a second type of plant matter that is commonly eaten as food. These include root vegetables (such as potatoes and carrots), leaf vegetables (such as spinach and lettuce), stem vegetables (such as bamboo shoots and asparagus), and inflorescence vegetables (such as globe artichokes and broccoli). Many herbs and spices are highly-flavorful vegetables.[5]

Animals

Various raw meats
Various raw meats
Main article: Animal source foods

Animals can be used as food either directly, or indirectly by the products they produce. Meat is an example of a direct product taken from an animal, which comes from either muscle systems or from organs. Food products produced by animals include milk produced by mammals, which in many cultures is drunk or processed into dairy products such as cheese or butter. In addition birds and other animals lay eggs, which are often eaten, and bees produce honey, a popular sweetener in many cultures. Some cultures consume blood, some in the form of blood sausage, as a thickener for sauces, a cured salted form for times of food scarcity, and others use blood in stews such as civet.[6]

Production

Main article: Agriculture

Food is traditionally obtained through farming, ranching, and fishing, with hunting, foraging and other methods of subsistence locally important. More recently, there has been a growing trend towards more sustainable agricultural practices. This approach, which is partly fueled by consumer demand, encourages biodiversity, local self-reliance and organic farming methods.[7] Major influences on food production are international organizations, (e.g. the World Trade Organization and Common Agricultural Policy), national government policy (or law), and war.[8]

Preparation

While some food can be eaten raw, many foods undergo some form of preparation for reasons of safety, palatability, or flavor. At the simplest level this may involve washing, cutting, trimming or adding other foods or ingredients, such as spices. It may also involve mixing, heating or cooling, pressure cooking, fermentation, or combination with other food. In a home, most food preparation takes place in a kitchen. Some preparation is done to enhance the taste or aesthetic appeal; other preparation may help to preserve the food; and others may be involved in cultural identity. A meal is made up of food which is prepared to be eaten at a specific time and place.[9]

Animal slaughter and butchering

Workers and cattle in a slaughterhouse.
Workers and cattle in a slaughterhouse.

The preparation of animal-based food will usually involve slaughter, evisceration, hanging, portioning and rendering. In developed countries, this is usually done outside the home in slaughterhouses which are used to process animals en mass for meat production. Many countries regulate their slaughterhouses by law. For example the United States has established the Humane Slaughter Act of 1958, which requires that an animal be stunned before killing. This act, like those in many countries, exempts slaughter in accordance to religious law, such as kosher shechita and dhabiĥa halal. Strict interpretations of kashrut require the animal to be fully aware when its carotid artery is cut.[10]

On the local level a butcher may commonly break down larger animal meat into smaller manageable cuts and pre-wrapped for commercial sale or wrapped to order in butcher paper. In addition fish and seafood may be fabricated into smaller cuts by a fish monger at the local level. However fish butchery may be done on board a fishing vessel and quick-frozen for preservation of quality.[11]

Cooking

Main article: Cooking
Cooking with a Wok in China
Cooking with a Wok in China

The term "cooking" encompasses a vast range of methods, tools and combinations of ingredients to improve the flavor or digestibility of food. Cooking technique, known as culinary art, generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools, and the skill of the individual cooking.[12] The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious considerations that impact upon it.[13]

Cooking requires applying heat to a food which usually, though not always, chemically transforms it, thus changing its flavor, texture, appearance, and nutritional properties.[14] Cooking proper, as opposed to roasting, requires the boiling of water in a container, and was practiced at least since the 10th millennium BC with the introduction of pottery.[15] There is archaeological evidence of roasted foodstuffs at Homo erectus campsites dating from 420,000 years ago.[16]

Cooking equipment and methods

There are many types of cooking equipment used for cooking. Ovens are one type of cooking equipment which can be used for baking or roasting and offer a dry-heat cooking method. Different cuisines will use different types of ovens, for example Indian culture uses a Tandoor oven is a cylindrical clay oven which operates at a single high temperature,[17] while western kitchens will use variable temperature convection ovens, conventional ovens, toaster ovens in addition to non-radiant heat ovens like the microwave oven. Ovens may be wood-fired, coal-fired, gas, electric, or oil-fired.[18]

A stainless steel frying pan.
A stainless steel frying pan.

Various types of cook-tops are used as well. They carry the same variations of fuel types as the ovens mentioned above. cook-tops are used to heat vessels placed on top of the heat source, such as a sauté pan, sauce pot, frying pan, pressure cooker, etc. These pieces of equipment can use either a moist or dry cooking method and include methods such as steaming, simmering, boiling, and poaching for moist methods; while the dry methods include sautéing, pan frying, or deep-frying.[19]

Traditional asado
Traditional asado

In addition, many cultures use grills for cooking. A grill operates with a radiant heat source from below, usually covered with a metal grid and sometimes a cover. An open bit barbecue in the American south is one example along with the American style outdoor grill fueled by wood, liquid propane or charcoal along with soaked wood chips for smoking.[20] A Mexican style of barbecue is called barbacoa, which involves the cooking of meats and whole sheep over open fire. In Argentina, asado is prepared on a grill held over an open pit or fire made upon the ground, on which a whole animal is grilled or in other cases smaller cuts of the animal.[21]

Raw food

Many types of sushi ready to be eaten.
Many types of sushi ready to be eaten.

Certain cultures highlight animal and vegetable foods in their raw state. Sushi in Japan is one such cuisine that features raw sliced fish, either in sashimi, nigiri, or maki styles.[22] Steak tartare and salmon tartare are dishes made from diced or ground raw beef or salmon respectively, mixed with various ingredients and served with baguette, brioche or frites.[23] In Italy, carpaccio is a dish of very thin sliced raw beef, drizzled with a vinaigrette made with olive oil.[24] A popular health food movement known as raw foodism promotes a mostly vegan diet of raw fruits, vegetables and grains prepared in various ways, including juicing, food dehydration, not passing the 118 degree mark, and sprouting.[25]

Restaurants

Tom's Restaurant, a restaurant in New York
Tom's Restaurant, a restaurant in New York

Many cultures produce food for sale in restaurants for paying customers. These restaurants often have trained chefs who prepare the food, while trained waitstaff serve the customers. The term restaurant is credited to the French from the 19th century, as it relates to the restorative nature of the bouillons that were once served in them. However, the concept pre-dates the naming of these establishments, as evidence suggests commercial food preparation may have existed during the age of the city of Pompeii, as well as an urban sales of prepared foods in China during the Song Dynasty. The coffee shops or cafes of 17th century Europe may also be considered an early version of the restaurant.[26] In 2005 the United States spent $496 billion annually for out-of-home dining. Expenditures by type of out-of-home dining was as follows, 40% in full-service restaurants, 37.2% in limited service restaurants (fast food), 6.6% in schools or colleges, 5.4% in bars and vending machines, 4.7% in hotels and motels, 4.0% in recreational places, and 2.2% in other which includes military bases.[27]

Food manufacture

Packaged household food items
Packaged household food items
Main article: Food manufacture

Packaged foods are manufactured outside the home for purchase. This can be as simple as a butcher preparing meat, or as complex as a modern international food industry. Early food processing techniques were limited by available food preservation, packaging and transportation. This mainly involved salting, curing, curdling, drying, pickling, fermentation and smoking.[28] During the industrialization era in the 19th century, food manufacturing arose.[29] This development took advantage of new mass markets and emerging new technology, such as milling, preservation, packaging and labeling and transportation. It brought the advantages of pre-prepared time saving food to the bulk of ordinary people who did not employ domestic servants.[30]

At the start of the 21st century, a two-tier structure has arisen, with a few international food processing giants controlling a wide range of well-known food brands. There also exists a wide array of small local or national food processing companies.[31] Advanced technologies have also come to change food manufacture. Computer-based control systems, sophisticated processing and packaging methods, and logistics and distribution advances, can enhance product quality, improve food safety, and reduce costs.[30]

Commercial trade

International exports and imports

Food imports in 2005
Food imports in 2005

World Bank reported that the EU was the top food importer in 2005 followed at a distance by the USA and Japan. Food is now traded and marketed on a global basis. The variety and availability of food is no longer restricted by the diversity of locally grown food or the limitations of the local growing season.[32] Between 1961 and 1999 there has been a 400% increase in worldwide food exports.[33] Some countries are now economically dependent on food exports, which in some cases account for over 80% of all exports.[34]

In 1994 over 100 countries became signatories to the Uruguay Round of the General Agreement on Tariffs and Trade in a dramatic increase in trade liberalization. This included an agreement to reduce subsidies paid to farmers, underpinned by the WTO enforcement of agricultural subsidy, tariffs, import quotas and settlement of trade disputes that cannot be bilaterally resolved.[35] Where trade barriers are raised on the disputed grounds of public health and safety, the WTO refer the dispute to the Codex Alimentarius Commission, which was founded in 1962 by the United Nations Food and Agriculture Organization and the World Health Organization. Trade liberalization has greatly affected world food trade.[36]

Marketing and retailing

Packaged food aisles of supermarket in Portland, Oregon
Packaged food aisles of supermarket in Portland, Oregon

Food marketing brings together the producer and the consumer. It is the chain of activities that brings food from "farm gate to plate."[37] The marketing of even a single food product can be a complicated process involving many producers and companies. For example, fifty-six companies are involved in making one can of chicken noodle soup. These businesses include not only chicken and vegetable processors but also the companies that transport the ingredients and those who print labels and manufacture cans.[38] The food marketing system is the largest direct and indirect non-government employer in the United States.

In the pre-modern era, the sale of surplus food took place once a week when farmers took their wares on market day, into the local village market place. Here food was sold to grocers for sale in their local shops for purchase by local consumers.[13][30] With the onset of industrialization, and the development of the food processing industry, a wider range of food could be sold and distributed in distant locations. Typically early grocery shops would be counter-based shops, in which purchasers told the shop-keeper what they wanted, so that the shop-keeper could get it for them.[13][39]

In the 20th century supermarkets were born. Supermarkets brought with them a self service approach to shopping using shopping carts, and were able to offer quality food at lower cost through economies of scale and reduced staffing costs. In the latter part of the 20th century, this has been further revolutionized by the development of vast warehouse-sized out-of-town supermarkets, selling a wide range of food from around the world.[40]

Unlike food processors, food retailing is a two-tier market in which a small number of very large companies control a large proportion of supermarkets. The supermarket giants wield great purchasing power over farmers and processors, and strong influence over consumers. Nevertheless, less than ten percent of consumer spending on food goes to farmers, with larger percentages going to advertising, transportation, and intermediate corporations.[41]

Prices

Consumers worldwide faced rising food prices, it was reported on March 24, 2008. Reasons for this development are freak weather, dramatic changes in the global economy, including higher oil prices, lower food reserves and growing consumer demand in China and India. In the long term, prices are expected to stabilize. Farmers will grow more grain for both fuel and food and eventually bring prices down. Already this is happening with wheat, with more crops to be planted in the United States, Canada and Europe in 2009. However, the Food and Agriculture Organization projects that consumers still face at least until 2018 more expensive food. It is rare that the spikes are hitting all major foods in most countries at once. Food prices rose 4 percent in the United States 2007, the highest rise since 1990, and are expected to climb as much again 2008. As of December 2007, 37 countries faced food crises, and 20 had imposed some sort of food-price controls. In China, the price of pork has jumped 58 percent in 2007. In the 1990s and 1980s, farm subsidies and support programs allowed major grain exporting countries to hold large surpluses, which could be tapped during food shortages to keep prices down. But new trade policies have made agricultural production much more responsive to market demands -- putting global food reserves at their lowest since 1983.[42]

Food prices are rising, wealthier Asian consumers are westernizing their diets, and farmers and nations of the third world are struggling to keep up the pace. The past five years have seen rapid growth in the contribution of Asian nations to the Global Fluid and Powdered Milk Manufacturing industry, which in 2008 accounts for more than 30% of production, while China alone accounts for more than 10% of both production and consumption in the Global Fruit and Vegetable Processing and Preserving industry. The trend is similarly evident in industries such as Soft Drink and Bottled Water Manufacturing, as well as Global Cocoa, Chocolate and sugar Confectionery Manufacturing, forecast to grow by 5.7% and 10.0% respectively during 2008 in response to soaring demand in China and Southeast Asian markets [43].


Famine and hunger

Italian €2 commemorative coin of 2004 celebrating the World Food Programme
Italian €2 commemorative coin of 2004 celebrating the World Food Programme

Food deprivation leads to malnutrition and ultimately starvation. This is often connected with famine, which involves the absence of food in entire communities. This can have a devastating and widespread effect on human health and mortality. Rationing is sometimes used to distribute food in times of shortage, most notably during times of war.[8]

Starvation is a significant international problem. Approximately 815 million people are undernourished, and over 16,000 children die per day from hunger-related causes.[44] Food deprivation is regarded as a deficit need in Maslow's hierarchy of needs and is measured using famine scales.[45]

Food aid

Food aid can benefit people suffering from a shortage of food. It can be used to improve peoples' lives in the short term, so that a society can increase its standard of living to the point that food aid is no longer required.[46] Conversely, badly managed food aid can create problems by disrupting local markets, depressing crop prices, and discouraging food production. Sometimes a cycle of food aid dependence can develop.[47] Its provision, or threatened withdrawal, is sometimes used as a political tool to influence the policies of the destination country, a strategy known as food politics. Sometimes, food aid provisions will require certain types of food be purchased from certain sellers, and food aid can be misused to enhance the markets of donor countries.[48] International efforts to distribute food to the neediest countries are often co-ordinated by the World Food Programme.[49]

Safety

Main article: Food safety
Salmonella bacteria is a common cause of foodborne illness, particularly in undercooked chicken and chicken eggs
Salmonella bacteria is a common cause of foodborne illness, particularly in undercooked chicken and chicken eggs

Foodborne illness, commonly called "food poisoning," is caused by bacteria, toxins, viruses, parasites, and prions. Roughly 7 million people die of food poisoning each year, with about 10 times as many suffering from a non-fatal version.[50] The two most common factors leading to cases of bacterial foodborne illness are cross-contamination of ready-to-eat food from other uncooked foods and improper temperature control. Less commonly, acute adverse reactions can also occur if chemical contamination of food occurs, for example from improper storage, or use of non-food grade soaps and disinfectants. Food can also be adulterated by a very wide range of articles (known as 'foreign bodies') during farming, manufacture, cooking, packaging, distribution or sale. These foreign bodies can include pests or their droppings, hairs, cigarette butts, wood chips, and all manner of other contaminants. It is possible for certain types of food to become contaminated if stored or presented in an unsafe container, such as a ceramic pot with lead-based glaze.[50]

Hazard Analysis and Critical Control Points (HACCP) Flowchart
Hazard Analysis and Critical Control Points (HACCP) Flowchart

Food poisoning has been recognized as a disease of man since as early as Hippocrates.[51] The sale of rancid, contaminated or adulterated food was commonplace until introduction of hygiene, refrigeration, and vermin controls in the 19th century. Discovery of techniques for killing bacteria using heat and other microbiological studies by scientists such as Louis Pasteur contributed to the modern sanitation standards that are ubiquitous in developed nations today. This was further underpinned by the work of Justus von Liebig, which led to the development of modern food storage and food preservation methods.[52] In more recent years, a greater understanding of the causes of food-borne illnesses has led to the development of more systematic approaches such as the Hazard Analysis and Critical Control Points (HACCP), which can identify and eliminate many risks.[53]

Allergies

Main article: food allergy

Some people have allergies or sensitivities to foods which are not problematic to most people. This occurs when a person's immune system mistakes a certain food protein for a harmful foreign agent and attacks it. About 2% of adults and 8% of children have a food allergy.[54] The amount of the food substance required to provoke a reaction in a particularly susceptible individual can be quite small. In some instances, traces of food in the air, too minute to be perceived through smell, have been known to provoke lethal reactions in extremely sensitive individuals. Common food allergens are gluten, corn, shellfish (mollusks), peanuts, and soy.[54] Allergens frequently produce symptoms such as diarrhea, rashes, bloating, vomiting, and regurgitation. The digestive complaints usually develop within half an hour of ingesting the allergen.[54]

Rarely, food allergies can lead to a medical emergency, such as anaphylactic shock, hypotension (low blood pressure), and loss of consciousness. An allergen associated with this type of reaction is peanut, although latex products can induce similar reactions.[54] Initial treatment is with epinephrine (adrenaline), often carried by known patients in the form of an Epi-pen.[55]

Diet

A package of halal-certified frozen food (steamed cabbage buns) from Jiangsu province, China
A package of halal-certified frozen food (steamed cabbage buns) from Jiangsu province, China

Cultural and religious diets

Dietary habits are the habitual decisions a person or culture makes when choosing what foods to eat.[56] Although humans are omnivores, many cultures hold some food preferences and some food taboos. Dietary choices can also define cultures and play a role in religion. For example, only kosher foods are permitted by Judaism, and halal/haram foods by Islam, in the diet of believers.[57] In addition, the dietary choices of different countries or regions have different characteristics. This is highly related to a culture's cuisine.

Children in this photograph from a Nigerian orphanage show symptoms of malnutrition, with four illustrating the gray-blond hair symptomatic of kwashiorkor.
Children in this photograph from a Nigerian orphanage show symptoms of malnutrition, with four illustrating the gray-blond hair symptomatic of kwashiorkor.

Diet deficiencies

Dietary habits play a significant role in the health and mortality of all humans. Imbalances between the consumed fuels and expended energy results in either starvation or excessive reserves of adipose tissue, known as body fat.[58] Poor intake of various vitamins and minerals can lead to diseases which can have far-reaching effects on health. For instance, 30% of the world's population either has, or is at risk for developing, Iodine deficiency.[59] It is estimated that at least 3 million children are blind due to vitamin A deficiency.[60] Vitamin C deficiency results in scurvy.[61] Calcium, Vitamin D and phosphorus are inter-related; the consumption of each may affect the absorption of the others. Kwashiorkor and marasmus are childhood disorders caused by lack of dietary protein.[62]

Moral, ethical, and health conscious diet

Many individuals limit what foods they eat for reasons of morality, or other habit. For instance vegetarians choose to forgo food from animal sources to varying degrees. Others choose a healthier diet, avoiding sugars or animal fats and increasing consumption of dietary fiber and antioxidants.[63] Obesity, a serious problem in the western world, leads to higher chances of developing heart disease, diabetes, and many other diseases.[64] More recently, dietary habits have been influenced by the concerns that some people have about possible impacts on health or the environment from genetically modified food.[65] Further concerns about the impact of industrial farming (grains) on animal welfare, human health and the environment are also having an effect on contemporary human dietary habits. This has led to the emergence of a counterculture with a preference for organic and local food.[66]

Nutrition

USDA Food Pyramid

Between the extremes of optimal health and death from starvation or malnutrition, there is an array of disease states that can be caused or alleviated by changes in diet. Deficiencies, excesses and imbalances in diet can produce negative impacts on health, which may lead to diseases such as scurvy, obesity or osteoporosis, as well as psychological and behavioral problems. The science of nutrition attempts to understand how and why specific dietary aspects influence health.

Nutrients in food are grouped into several categories. Macronutrients means fat, protein, and carbohydrates. Micronutrients are the minerals and vitamins. Additionally food contains water and dietary fiber.

Legal definition

Some countries list a legal definition of food. These countries list food as any item that is to be processed, partially processed or unprocessed for consumption. The listing of items included as foodstuffs include any substance, intended to be, or reasonably expected to be, ingested by humans. In addition to these foodstuffs drink, chewing gum, water or other items processed into said food items are part of the legal definition of food. Items not included in the legal definition of food include animal feed, live animals unless being prepared for sale in a market, plants prior to harvesting, medicinal products, cosmetics, tobacco and tobacco products, narcotic or psychotropic substances, and residues and contaminants.[67]

resep kue

BRUSCHETTA A.K.A Shrimp & Onion Bruschetta

BRUSCHETTA A.K.A Shrimp & Onion Bruschetta Siapa sih yang nggak suka ngemil? Kali ini saya punya resep cemilan yang light, gak ngenyangin (kecuali kalo makannya 20 buah, hihi). Cara membuatnya juga mudah, sekali kedip ‘ting’ langsung jadi deh.

Bahan :
Roti perancis (French Baguettes) yang bentuknya seperti pentungan, potong-potong dengan ketebalan kurang lebih 1cm.
Udang, dikukus atau dipanaskan di pan tanpa minyak yaa.
Mayonnaise
Bawang bombay, potong persegi kecil

Cara membuat :
Campur bawang Bombay dan mayo. Pokoknya asal bawang bombay sudah diselimuti mayo. Oles di atas baguettes.
Taruh udang di atas mayo. Tarara….jadi deh si bruschetta. Mudah bukan? Selamat mencoba.
author : Thadea a.k.a Jeng Tiwi
Jeng Tiwi ini, salah satu kenalan saya yang hobby sekali bikin kue, sudah banyak hasil karya nya yang terpajang rapi di blog friendster nya.

Tiramisu Roll Kukus

Tiramisu Roll Kukus Ingredients :
Bahan I :
7 kuning telur
4 putih telur
175 gr gula pasir
1/2 sdt garam
1/2 sdt vanili bubuk
8 gr cake emulsifier

Bahan II (Campur & Ayak)
175 gr tepung terigu protein sedang
1/2 sdt baking powder

Bahan III (cairkan)
50 gr mentega
50 gr margarine

Bahan IV
1 sdm susu kental manis
2 sdm tiramisu pasta

Bahan V (Vla)
3 kuning telur
40 gr tepung terigu protein sedang
350 ml susu cair
100 gr gula pasir
1/4 sdt vanili bubuk
1/2 sdt garam
1 sdt tiramisu pasta
30 gr mentega

Directions:
1. Campur dan kocok bahan I menjadi satu hingga mengembang dan kental
2. Masukkan bahan II sedikit demis edikit hingga rata. Tuang bahan III aduk perlahan hingga rata, tambahkan bahan IV aduk rata lagi
3. Tuang adonana ke dalam 2 loyang ukuran 30*30*2 cm yang telah dioles dengans edikit minyak dan dialas kertas roti
4. Kukus dalam panci pengukus selama 15 menit hingga matang , angkat, dinginkan
5. bahan V : campur semua bahan jadi satu, saring . Kemudian masak diatas apis edang hingga mengental dan matang, angkat dan dinginkan
6. Ambil satu buah cake, olesi dnegan vla hingga rata. Gulung hingga padat, diamkan sebentar dalam lemari pendingin
7.Potong-potong, sajikan

Fruit Cake Kukus

Fruit Cake Kukus Ingredients :
Bahan I :
150 gr mentega
150 gr margarin
10 gr cake emulsifier
220 gr gula palem
1/2 sdt garam
1/2 sdt vanili bubuk

Bahan II :
4 btr telur antero

Bahan III (campur & ayak) :
300 gr tepung protein tinggi
1 sdt baking powder
1 sdt bumbu spekuk

Bahan IV :
180 ml susu evaporated

Bahan V :
500 gr mixed fruit
50 gr ceri merah , belah 2
50 gr ceri hijau, belah 2


Directions :
1. Campur dan kocok Bahan I menjadi satu hingga mengembang dan putih
2. Masukkan bahan II satu per satu hingga tercampur
3. Masukkan bana III dan IV secara bergantian hingga tercampur rata. Tambahkan bahan V sedikit demi sedikit secara perlahan dengan spatula hingga rata
4. Tuang ke dalam loyang tulban diameter 28 cm yang telah diolesi dengan sedikit minyak dan dialasi dengan kertas roti
5. Kukus selama 1 jam hingga matang
6. Angkat, potong-potong ...dinginkan

Roti Ubi Cilembu

Roti Ubi Cilembu Ingredients :
Adonan Ubi :
1000 g ubi cilembu
30 g gula pasir
1 g kayu manis bubuk
150 g mentega

Adonan roti :
1000 g tepung terigu protein tinggi
20 g ragi instan
4 g bread improver
15 g garam
150 g gula pasir
150 g ubi cilembu yang sudah dipanggang dan dihaluskan
100 g telur
250 ml susu cair UHT
150 ml air
80 g mentega
40 gr shortening (mentega putih)
2 kuning telur untuk olesan

Directions :
Adonan Ubi :
1. Bakar ubi dalam oven hingga matang dan lunak. Kupas kulitnya, lalu haluskan. Masak ubi, gula, kayu manis dan mentega sambil diaduk-aduk hingga kental, angkat, dinginkan

Roti :
1. taruh tepung terigu, ragi, bread improver, gula dan garam dalam mangkuk mixer. Tambahkan ubi, telur, susu, dan air aduk dengan kecepatan rendah hingga tercampur rata. Matikan mixer, masukkan mentega dan shortening, aduk kembali dengan kecepatan sedang hingga kalis
2. Keluarkan adonan dari mangkuk mikser, bulatkan lalu istirahatkans elama 5 menit hingga adinan mengembang. Kempisakan adonan untuk membuang sisa gas. Potong dan timbang adonan seberat 50g lalu bentuk bulat. Istirahatkan kembalis elama 10 menit
3. Oleasi dasar loyang dengan margarin. Ambil satu bulatan, pipihkan lalu isi dengan 1 sdt adonan ubi dan tutup seperti emmbentuk pastel. setelah itu gulung sebentar dan taruh diatas loyang
4. Biarkan adonan hingga mengembang 45 menit ditempat hangat (tutupi dengan serbet bersih atau jika ada gunakan lemari pengembang /proven cabinet). Olesi adonan dengan kuning telur dan diamkan selama 20 menit hingga mengembang sempurna
5. Panaskan oven pada suhu 195 derajat celcius, masukkan loyang dalam oven panggang kira-kira selama 10 menit.
6. Setelah matang keluarkan dari oven, dinginkan diatas rak kawat

Roti Manis

Roti Manis Ingredients :

500 gr terigu protein tinggi
125 gr gula pasir
1/2 sdt garam
1 sdt bread improver ..*kalo diresep untuk satu kg tepung biasanya pake 4gr*
2 butir kuning telur
125 ml susu cair
125 air *bisa pakai air hangat/dingin ..aku biasanya pake air dingin/air es*
15 gr ragi instant
80 gr butter/margarine *bisa juga dicampur shortening/mentega putih dengan perbandingan 1:1*

2 kuning telur, kocok lepas untuk olesan

Bahan Isian :
coklat, keju, pisang, daging, ikan tuna atau yang ada ajah ...:D

Directions :

1. Aduk semua bahan kering menggunakan mixer dengan kecepatan rendah, asal tercampur rata
2. Masukkan margarin, telur diikuti dengan air + susu, untuk air+ susu jangan dituang semua ...perhatikan adonan, apabila sudah cukup lembek airnya jangan dihabiskan...*part yang susah menurut aku ..karena musti pake feeling*
3. Mixer sampai kalis, tandanya kalis adalah kalo ditarik mulur terus bisa jadi lembaran tipis transparan tanpa sobek ...
4. Setelah kalis ..istirahatkan adonan 10 menit
5. Buang gasnya , kemudian ditimbang seukuran @ 50 gram atau sesuai selera ..lebih besar lebih bagus ...karena akan lebih cepat selesai hihihihi....
6. Istirahatkan lagi 15 menitan
7. Kempiskan adonan, buang gasnya ...isi dengan bahan isian ..bentuk sesuka hati ....*waktu pengisian dilakukan sesuai urutan sebelumnya, jadi yang udah ngembang diurus duluan* ataur di loyang yang sudah dioles margarin tipis ajah
8. Istirahatkan lagi 30-60 menit ...oleskan kuning telur *ada juga yang dicampur susu cair supaya lebih mengkilap...tapi aku ngga pake ...*
9. Panaskan oven sampai dengan 180 derajat C, panggang roti selama lebih kurang 10 menit ..atau sampai kuning kecoklatan cantik ...seperti yang digambar itu loohhhh ....hehehehe
10. Selamat menikmati .... ada yang bilang jangan makan roti panas-panas .... tapi kok enak ya ... lembuuttt.....hhmmmm.....nyammmmmm

Bolu Kukus Biru

Bolu Kukus Biru Ingredients :

250 gr tepung protein sedang + 1 sdt baking powder
200 gr gula pasir
2 butir telur
250 ml santan
1 sdt vanili bubuk
1/2 sdt garam
1 sdm emulsifier
pewarna merah, biru *tergantung stok yang ada ajah*


Directions:

1.Campur semua bahan menjadi satu. Kocok sampai kental dan berjejak *kalo diangkat mixernya meninggalkan bekas berjejak di adonan*.
2. Bagi tiga bagian *atau sebanyak warna yang diinginkan*, beri warna masing-masing, aduk rata.
3. Panaskan kukusan, siapkan loyang yang sudah diolesi mentega/minyak goreng.
4. Tuangkan adonan bergantian warna-warni sampai habis
5. Kukus selama lebih kurang 45 menit.
6. Angkat ...balikkan ...potong2 ...sajikan ,....

*catatan: sebenarnya aku aga ragu pake pewarna biarpun udah diklaim aman ...tapi ya gpp lah dikit aja .....hehehe*


Bolu Gulung Ubee

Bolu Gulung Ubee Ingredients :
7 btr kuning telur
4 btr putih telur
80 gr gula pasir
1 sdm emulsifier
1 sdm susu bubuk
60 gr tepung sariumbi ungu
1 sdm baking powder
1 sdm air

65 gr butter, dicairkan *margarin juga boleh *

selai bluberi... stroberi juga boleh

Directions :
1. Siapkan loyang bolu gulung, oles margarin tipis2, dialas kertas roti supaya mudah waktu melepasnya.
2. Panaskan Oven
3. Kocok semua bahan kecuali butter, kocok sampai putih mengembang.
4. Masukkan butter..aduk rata
5. Tuang adonan ke dalam loyang,
6. Panggang kira-kira 20 menit
7. Setelah matang ..angkat ..balikan diatas kertas roti/serbet bersih ...olesi selai ..kemudian di gulung....

Nagasari Potong

Nagasari Potong Ingredients :

200 gr tepung beras
3 sdm tepung sagu tani
375 ml air
650 ml santan agak kental
1 sdt garam
3 sdm gula pasir
2 lbr daun pandan, sobek-sobek, simpulkan
4 buah pisang raja, kukus sebentar iri 1 cm ...*kemaren aku pake pisang uli*


Directions:

1. Alasi loyang dengan daun pisang hingga melewati pinggir loyang..siapkan kukusan ...sisihkan
2. Aduk tepung beras, tepung sagu, dan air
3. Rebus dan aduk santan bersama garam, gula dan pandan. Tambahkan larutan tepung, aduk hingga mendidih dan meletup-letup. Buang daun pandan, masukkan pisang aduk rata
4. Tuang adonana ke dalam loyang. Ratakan adonan dengan punggung sendok atau sepotong kecil daun pisang. Tutup dengan selembar daun pisang
5. Kukus hingga matang lebih kurang 20 menit

Japanesse Cheese Cake

Japanesse Cheese Cake Ingredients :

50 gr tepung terigu
50 gr tepung maizena

60 gr mentega tawar
250 gr cream cheese, biarkan pada suhu ruang
120 ml whipped cream
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

topping :

2 sdm selai apricot
2 sdm air


Directions :

1.Siapkan loyang bongkar pasang 22 cm, olesi dengan mentega pengoles loyang, atau bisa juga menggunakan loyang oval ....resep ini bisa jadi 2 loyang oval
2.Panaskan oven 150 derajat Celsius.
3.Campur mentega, cream cheese dan whip cream dalam panci.
4.Didihkan dengan api kecil, aduk hingga lembut, angkat dari api.
5.Masukkan campuran tepung, aduk rata.
6.Masukkan kuning telur dan 1 butir telur, aduk rata.
7.Masukkan kulit jeruk lemon, aduk rata, sisihkan.
8.Kocok putih telur hingga berbusa, masukkan gula dan air jeruk lemon sedikit demi sedikit sambil terus dikocok sampai terbentuk kerucut-kerucut tumpul (soft peak).
9.Tuang 1/3 adonan putih telur ke adonan cream cheese, aduk rata.
10.Tuang campuran ini ke sisa adonan putih telur, aduk rata.
11.Tuang adonan ke loyang, panggang dengan cara au bain marie, kurang lebih 60 menit sampai permukaan matang, kuning keemasan.
12.Keluarkan dari oven.
13.Setelah benar-benar dingin, lepaskan cake dari loyang.
14.Panaskan selai apricot dan air, oleskan ke permukaan cheesecake.Atau hias seseuai selera

Brownies Kukus

Brownies Kukus Ingredients :

200 gram Tepung terigu segitiga
400 gram gula pasir
8 butir telur
1/2 kaleng susu kental manis cokelat *kemaren pake yang putih ..yang coklat abis di tokonya*
300 ml minyak goreng *aku pake margarin leleh ...dalam rangka ngabisin stok margarine*
1/2 botol pasta mocca
1/2 ons cokelat bubuk
1/2 sdt vanili
1 sdm SP
1/2 sdt garam
cokelat beras/messes secukupnya *aku tambahin almond iris diremukkin buat iseng-iseng aja*

Directions :

1.Ayak tepung terigu, cokelat bubuk dan SP sisihkan.
2.Kocok telur dan gula sampai larut masukkan bahan kering aduk rata, tambahkan susu kental, pasta mocca, vanili dan garam,
terakhir masukkan minyak goreng, campur rata,bagi menjadi 2 adonan.
3.Masukkan dalam loyang ukuran 22x22 cm yang telah dioles margarin tipis dan dialasi kertas roti.
4.Masukan adonan pertama, kukus selama 15 menit dengan api kecil,
setelah permukaan kering taburi dengan messes, taburi almond kepingan yang sudah diremukkan ..masukkan adonan kedua,
5.Kukus +/- 30 menit ato hingga matang.

BlueBerry ChizCake

BlueBerry ChizCake Ingredients :
250gr biskuit coklat
100 gr margarine, lelehkan
½ sdt vanilli bubuk

200gr gula pasir
4 btr telur
1 sdt emulsifier
1 Kg cheese krim
250gr sour krim
100ml kahlua (bila suka)

250ml krim kental
1 sdm gula pasir

250 gr selai blueberry

Directions :

1.Siapkan loyang bongkar pasang 22cm/24cm, olesi mentega. Sisihkan
2.Hancurkan biskuit hingga halus, lalu tuang margarine leleh, dan vanili bubuk, aduk rata.
3.Masukkan adonan biskuit pada loyang, ratakan dan tekan-tekan sampai padat, oven sebentar (lk. 10 menit), angkat, sisihkan.
4.Kocok gula dan telur dengan mixer kecepatan tinggi hingga naik, tambahkan emulsifier, kocok terus hingga kental, masukkan cheese krim, dan sour krim bergantian sambil dikocok terus, tuangkan kahlua (bila suka).
5.Tuangkan adonan ini kedalam loyang tadi (yg sudah beralas biskuit), lalu panggang dengan cara au bain marie selama 90 menit.
6.Angkat, dinginkan di suhu kamar hingga dingin betul.
7.Sementara itu kocok krim kental dan gula pasir hingga kental, oleskan diatas cheese cake, lalu bekukan dalam kulkas selama lk. 3 s/d 4 jam.
8.Ratakan selai blue berry diatasnya, hias dengan coklat bentukan atau buah-buahan kaleng, potong-potong , sajikan.

Lapis Surabaya

Lapis Surabaya Ingredients :

Bahan lapisan Kue Kuning (untuk 1 lapis):
10 kuning telur ayam
100 g gula pasir
½ sdt vanili bubuk
50 g tepung terigu
125 g mentega, kocok lembut

Bahan lapisan Kue Cokelat :
10 kuning telur ayam
125 g gula pasir
¼ sdt vanili bubuk
35 g tepung terigu
15 g cokelat bubuk
125 g mentega, kocok lembut


Directions :
Siapkan 3 buah loyang 22x22x4 cm, alasi kertas roti, olesi margarin

Kue Kuning :
1.Kocok telur, gula, dan vanili hingga kental dan putih.
2. Masukkan tepung terigu, aduk rata.
3. Tambahkan mentega kocok, aduk rata.
4. Tuangi adonan ke dalam loyang. Ratakan.
5. Panggang dalam oven panas 180 C (rak atas) selama 15-20 menit hingga matang.
6. Angkat, balikkan, kupas kertasnya

Cara ini berlaku untuk lapisan yang lainnya

Penyelesaian :
Ambil 1 buah kue kuning, olesi dengan selai.
Taruh kue cokelat di atasnya.
Olesi kue coklat dengan selai,tumpuk dengan kue kuning lagi. Tekan -tekan hingga melekat.