Directions

Topping

1. Preheat oven to 350 degrees F.
2. For topping, beat butter and sugars until light
   and fluffy. Beat in egg and vanilla. In a separate bowl, stir flour,
   salt, baking powder and nutmeg to combine. Add to butter mixture and
   combine just until blended. Wrap and chill until firm. With cheese
   grater, grate crumble topping onto a parchment lined baking sheet and
   sprinkle with demerara sugar. Bake at 350 degrees F. for 18 to 20
   minutes, until golden brown.

Fruit

1. Preheat oven to 375 degrees F.
2. For fruit, toss diced apples with lemon juice in
   a 10-cup baking dish, then add sugar and cinnamon. Bake fruit for 1
   hour minutes, until apples are tender.

Custard

1. Bring cream just below a simmer over moderate
   heat. In a bowl, whisk sugar and egg yolks. Slowly pour hot cream over
   sugar mixture, whisking constantly. Return mixture to low heat and
   stir with a wooden spoon until sauce coats the spoon, about 4 minutes.
   Strain and stir in calvados or brandy. Chill completely before serving.
   Makes about 1 cup.

Assembly

1. To assemble, whip cream with sugar to medium peaks.
2. Layer baked apples, crumble topping, custard and
   lightly sweetened whipped cream in parfait glasses and serve.

EASY PUMPKIN PIE ( PIE LABU KUNING)

Bahan :

Kulit Pie u 1 loyang

Isi:
250 gr pure labu kuning
1 klg susu kental manis
2 butir telur
1 s teh bubuk kayu manis/spekuk

Cara :
Kulit Pie di giling bentuk sesuai bentuk loyang letakan didasar loyang.
Aduk rata bahan isi ,tuang di dalam loyang dgn kulit pie . Panggang di oven.

How to Make Apple Pie Filling

Apple pie can be as simple or gourmet as you want to make it.

1.
We used eight medium Granny Smith apples and a mixture of 2/3 of a
cup sugar, 1/3 of a cup all-purpose flour, and one tablespoon of
cinnamon to make Emily’s Famous Apple Pie filling. (For interesting
flavor and texture, try using two or more types of apples in your
filling.) A pinch of salt and a dash of ground cloves enhance the
cinnamon flavor.

• Emily’s Famous Apple Pie
• More Apple Pie Recipes
• Choosing Apples for Baking

2.
Use a peeler or paring knife to peel the apples. If you have an apple
corer, use it while the apple is still whole. Cut the apple in half to
remove the seeds, blossom end, and stem.

3.
Use a melon baller, spoon, or paring knife to remove the seeds and
hard flesh of the core. If you used an apple corer, remove any
remaining bits of core with your paring knife.

4.
Cut the apples into even slices no more than ¼ of an inch thick. If
you like a chunkier pie, cut the apples into ½-inch cubes. To ensure
the apples bake evenly and completely, the fruit pieces should be cut
to the same size.

5.
In a large bowl, toss the apples with the sugar-flour-spice mixture.
If you’re using a sweeter variety of apple, add a tablespoon of fresh
lemon juice to brighten the flavor. Transfer the filling to a
pastry-lined pie plate. The flour in the mixture will mix with the
juices of the apple to form a thick cinnamon sauce for the apples to
stew in as they bake. This pie can also be made using frozen sliced or
cubed apples.

6. Top the pie with a crumb topping, a lattice crust, or a full crust, as desired, and bake as directed.

7.
For a fancier pie, try adding fruits like cranberries, cooked sliced
quince, or dried cherries, or different spices and nuts in the pie
filling.
You can also make a caramel sauce using apple cider or Calvados (apple brandy) to mix with the fruit.

How to Make Fancy Pie Crust Toppers

Decorative leaves and other pastry cut-outs take pies to a new level.
Decorate
the top of your pies with seasonal shapes and other pastry flourishes.
It doesn’t take much time, and it makes everyday pies look like award
winners!

1.
We made our leaf-and-berry motif with leftover pastry, egg wash, and
cinnamon sugar. Begin by re-rolling scraps of dough into a small
rectangle. Brush with egg wash, and sprinkle cinnamon sugar over the
surface, leaving about a half-inch edge clear to seal the log.

2. Roll the dough into a tight cylinder.

3.
Use a sharp knife to slice the dough into thin wheels; they will look
like tiny cinnamon rolls. These circles can be dotted on the
latticework crust or used along with other decorations.

4.
Cookie cutters are a great tool to use when making decorative shapes
out of pie dough. If you don’t have the desired shape of cutter, make
stencils out of heavy paper or thin cardboard, and cut out your designs
with a sharp paring knife.

5.
We used a circle cutter, then cut the circles in half to look like
leaves. If no cookie cutter is available, the rim of a glass can be
used to cut circles.

6. Brush the cut out shapes with egg wash.

7.
Use the back of the paring knife or a butter knife to press veins
into the leaves. The lines remain light-colored as the pie bakes, while
the egg-washed surfaces darken, creating a nice effect.

8.
Brush the surface of the pie’s crust (lattice-topped or standard)
with egg wash, then arrange the decorations to your liking. Do not
layer the shapes on too thick or the crust may not bake evenly. For
added sparkle, sprinkle coarse sugar or granulated sugar over the pie.

9.
Get creative! Mini cookie cutters make excellent decorative shapes.
Apples and leaves look terrific on an apple pie, while hearts or
flowers are lovely on the first rhubarb pie in spring. Pastry holly
leaves garnished with sugared cranberries are an elegant touch on
holiday pies.

10. Learn more about Perfect Pie Crusts 

Sugar Cooking

How do you make caramel sauce? You just melt plain ol’ white sugar.

Dry Sugar Cooking Method

For the dry cooking method, you
simply heat sugar in a heavy saucepan until it melts and begins to
brown. You don’t stir the pan at all–you just watch it all happen from
a safe distance. The browning (caramelization) of the molten sugar
happens quickly.

• To help prevent the caramel from crystallizing, you can add an acid
  to the sugar before you begin: add about half a tablespoon of lemon
  juice to each cup of sugar and mix it with your hands; it should be the
  consistency of wet sand.
• Heat the sugar over medium-high heat until it melts. You can shake
  the pan gently to redistribute the melting sugar, but don’t stir.
• When the sugar is melted and caramelized, immediately remove the
  pan from the heat and submerge the bottom of the pan in a water bath to
  stop the cooking process. (You need a heavy pan for this step, or your
  cookware can warp.)

Many of our recipes use the dry sugar cooking method:

Baked Flan Flan de Coco (Coconut Flan) More Flan Recipes

Step 1

You can use the wet sugar cooking method for any
caramel sauce recipe: simply add 1/4 to 1/3 of a cup of water to every
cup of sugar in your recipe.
To make the caramel, pour the water into a heavy-bottomed saucepan. Add the sugar and heat over medium-high heat.

• You can stir the pan to dissolve the sugar, but once the mixture
  comes to a boil, stop stirring: the agitation can promote
  crystallization, which will result in grainy caramel.
• You can also use a lid on your pan to speed up the boiling process,
  but once it’s boiling, leave the lid off: all of the water needs to
  evaporate before the sugar can start to caramelize.

Step 2

The water is boiling off and the sugar is just beginning to color.

Step 3

This is one of those tasks during which
you “tie your apron strings to the stove,” as one of my chef
instructors used to say. You don’t want to walk away, because sugar
changes from golden to mahogany brown very quickly–you need to watch
it constantly once it begins to color. (It’s also a good idea to have
ice water nearby, just as a precaution. Sugar burns are extremely
painful, so be careful when working with caramel.)

Step 4

When you get to a nice medium caramel
color, pull the pan from the stove and pour the caramel into ramekins
if you’re using the caramel for flan.

Portuguese Egg Pudding Portuguese Burnt Sugar Candy

Step 5

If you’re adding other ingredients like butter or
cream, now’s the time to do it. It’ll spit and foam and rise up the
sides of the pan, so be careful.

Warm Flourless Chocolate Cake with Caramel Sauce Dessert-Lover’s Classic Caramel Sauce Burnt Sugar Icing Burnt Sugar Cake I

Turn
off the heat and keep stirring until the butter melts and the
ingredients are all incorporated. (Adding cold cream will cause the
caramel to harden; if that happens, keep cooking the sauce over low
heat until it melts again.)

Caramel for Apples

Caramel Apple Crumble Pie Easy-Peezy Caramel Granola

http://www.bogasari.com/zona-konsumen/baca-resep-bogasari.aspx?t=tiramisu-green-tea

Tiramisu Green tea

Bahan-Bahan

A. 100g Terigu Segitiga Biru
    25g Green tea powder B. 320g Telur
    150g Gula Kastor
    1g Garam
    8g Emulsifier C. 30g Palmia Margarin cair

Cara membuat 1:

1. Kocok bahan (A) dengan kecepatan tinggi hingga mengembang.
2. Ayak bahan (B), kemudian masukan kedalam adonan di atas secara bertahap dengan spatula hingga tercampur rata.
3. Masukan bahan © secara bartahap hingga tercampur rata.
4. Tuangkan kedalam loyang yang telah dialasi kertas

1. Panaskan gula dan air hingga mendekati warna karamel (120°C)
   lalu masukan gelatin (yang sudah direndamin air es) & kocok kuning
   telur hingga mengental, lalu tuangkan larutan di atas ke dalam adonan
   kuning telur sambil diaduk dengan kecepatan tinggi hingga adonan
   hangat.
2. Masukan mascarpone dan aduk hingga tercampur rata dengan kecepatan randah.
3. Masukan whipping cream dan aduk hingga rata dengan menggunakan spatula lalu tambahkan green syrup
4. Siap digunakan.

1. Aduk gula dan air hingga larut, lalu masukan green dan aduk hingga rata

Cara Penyajian :

• Siapkan ring ukuran  16 x 16 cm, lalu letakan sponge green tea di bagian bawah dan basahi  dengan green tea syrup
• Tutup permukaannya dengan cream tiramitsu lalu letakan spong green tea  atasnya dan basahi kembali dengan greean tea syrup
• Tutup kembali dengan cream tiramitsu hingga tertutup rata lalu simpan didalam freezer hingga mengeras.
• Lepaskan dan ring, potong kotak ukuran 4 x 4  cm, hias bagian atasnya dengan cream tiramitsu, green tea bubuk.
• Siap di sajikan.