On Minggu, 06 Februari 2011 0 komentar

How To Make Strawberry Shortcake

Strawberry shortcake is a delicious, light dessert that is simple to make. You only need a few ingredients, the most important of which is the strawberries themselves. While you may use either fresh, frozen, or canned strawberries, you should always try to use fresh ones when they are in season. Read on to learn how to make a strawberry shortcake that your family and friends will love!


Strawberry shortcake is a quick and easy treat that can be whipped up in minutes, and it makes a cool, refreshing dessert on warm summer days. This shortcake is light enough that it can be eaten as a snack, and is also an excellent addition to a weekend brunch.

Here's what you need to make strawberry shortcake with fresh strawberries:
  • 1 sponge or pound cake 
  • 3 Cups strawberries, sliced 
  • 2/3 Cup sugar 
  • 2 Tablespoons lemon juice 
  • 7 oz. Can of whipped cream Mint leaves for garnish (optional)
While you can mix the strawberries and sugar together ahead of time, the shortcake itself should be assembled immediately before serving so that the cake doesn't get soggy.
  1. Pour strawberry slices, sugar and lemon juice into a large mixing bowl
  2. Toss with a spoon until strawberries are coated and sugar is dissolved
  3. Cut the cake into portion-sized slices
  4. Top cake with strawberry slices
  5. Top with whipped cream
  6. Garnish with mint leaves, if desire

Once assembled, strawberry shortcake should be served immediately. The strawberry mixture will keep in the refrigerator (covered) for up to two days.
The strawberry shortcake can be garnished with mint leaves, sliced strawberries, or toasted almonds. You may also want to drizzle chocolate or almond syrup on top of the whipped cream.
  • While strawberries are the fruit most commonly used for shortcake, almost any fruit works well layered with cake and whipped cream. Consider combining strawberries and blueberries to make a Fourth of July shortcake.
  • Shortcake is a great dessert, and grilling is a great way to prepare dinners, Consider using the grill for dessert as well, lightly toasting slices of sponge or pound cake on the grill before using them for strawberry shortcake. Watch the cake carefully, making sure it doesn't burn
  • Add a touch of cinnamon to the cream while whipping, if desired.
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On Kamis, 06 Januari 2011 0 komentar

How to Make Butter Cake

Butter cakes consist of taking the most basic of ingredients butter, sugar, eggs, flour, and a leavening agent (baking powder or baking soda) and transforming them into a baked good with a wonderful taste and texture. 


There are three methods used in making butter cakes and the goal of each method is to incorporate the maximum amount of air into the batter (produces the volume and texture of the cake), to restrict the development of gluten in the flour (provides tenderness, texture and volume), and to have a uniform batter.

1)  Creaming Method
2)  One Bowl, Quick or Blending Method
3)  Combination Method

Of the three methods, the creaming method is the most common and produces the lightest cake with the greatest volume.   To start, the butter should be unsalted, of good quality, and at room temperature (65 - 70 degrees F) (18 - 21 degrees C).  Butter that has a high butterfat content produces more air bubbles and tends to produce less curdling. The type of sugar used can vary by recipe from regular granulated white sugar to superfine (castor) white sugar.
 
To begin, place the butter and sugar in a mixing bowl and start beating these two ingredients on low speed.   The creaming of the butter and sugar produces air bubbles in the fat created by the rubbing of the sugar crystals against the fat.  These holes will get larger and multiply as you continue beating.   Starting on low speed and then gradually increasing the speed allows the air bubbles to form and strengthen.  Starting at too high a speed could damage or break the fragile air bubbles which will cause the finished cake to be heavy with a compact texture.  The goal is to have maximum aeration, that is, lots of air bubbles in the fat.  A well aerated batter means a cake with good volume and a soft crumb.  Beating time can range anywhere from 5 to 10 minutes so be sure to follow your recipe.
 
  Butter and sugar have different jobs in cake making.  Butter provides flavor, tenderizes the batter and provides volume.  Sugar, on the other hand, helps to tenderize the batter (slows down the gluten development in the flour) but also sweetens the batter, moistens the batter which helps keep the cake fresh, and helps with browning.
At the point where the butter and sugar mixture is light and fluffy, room temperature eggs are added.  (The use of cold eggs will reduce the volume of your finished cake. )  You may have noticed that there may be curdling of the batter at this stage.  This is particularly so when the recipe is for a high-ratio cake (see below).   This is caused by the addition of more liquid (eggs) than the batter can handle at one time.  Once the flour has been added it will smooth out the batter so don't worry.  One solution is to add the eggs to the batter more slowly as opposed to one egg at a time as most recipes state.  Lightly beating each egg first and then slowly adding the egg down the side of the bowl as the mixer is running will help.  If you see curdling, stop adding the egg and beat the batter a little to smooth it out before continuing the addition of more egg.
 
Eggs play a major role in cake making.  Not only do they add needed aeration to the batter, they also provide structure to the cake, help to bind the ingredients together, keep the cake moist, add flavor, and tenderness. 
Once the eggs have been combined and you have a smooth batter, flavorings, such as extracts are added.  The flour is then sifted with a leavening agent (baking powder/baking soda) and salt.  This is done not only to aerate the flour and remove any lumps, but to evenly distribute the leavening agent and salt throughout the flour.  If the leavening agent is not evenly distributed throughout the cake batter, holes in the baked cake can occur.  Baking powder's role is to enlarge the bubbles created in the fat during the creaming of the fat and sugar. 

The flour mixture and room temperature liquid (milk, water, etc.) are added alternately, beginning and ending with the flour mixture to ensure a smooth and light batter.  It is very important not to overmix the batter at this point.  Over mixing will develop too much gluten in the flour and the result will be a tough cake.  Mix only to incorporate the ingredients.  The first addition of flour will be fully coated with the fat and does not form gluten, so it is a good idea to add the largest amount of flour in the first addition.  When you add the liquid any uncoated flour will combine with the liquid and form gluten.  Continue adding the flour and liquid alternately, making sure you mix on low speed just until blended.  This will enable enough gluten to develop to provide structure but not enough to make a heavy and compact cake. 

Liquids are used in butter cakes to dissolve the salt and sugar, to add color and richness, and to not only moisten 
and therefore activate the baking powder/baking soda in the batter, but to also create steam when the cake batter is placed in the oven so the cake will rise and reach its full volume. 
 
The one bowl or quick method produces a cake which is very moist, dense, with a fine and velvety texture.  As the name implies, this method is faster and easier than the creaming method as the creaming step of the butter and sugar is eliminated.  All the dry ingredients are first put into a mixing bowl and then soft butter and a little liquid are added.  This is thoroughly beaten together and then the eggs, flavoring, and remaining liquid are added.  Since the liquid is added after the butter and flour are combined, it reduces the gluten formation in the flour because the fat has had a chance to coat all the flour before the toughening action from the liquid can take place.  This is why this method produces a melt-in-your-mouth cake (less gluten is formed).  


However, using the one bowl method does not produce a cake with as much volume as the creaming method.  This is because the butter tends to melt into the batter, so it doesn't form as many air bubbles needed for maximum volume as in the creaming method.  The temperature of the ingredients plus the mixing speed are very important with this method so be sure to follow your recipe's instructions.
 
The combination method is when whipped egg whites are added to the creamed ingredients.  This method gives additional volume and light texture to your cake.  Some recipes that call for the creaming method can be changed to this method by simply separating the eggs, beating the whites separately with a little of the recipe's sugar, and then adding the whites to the finished batter.

With all three methods, once the batter is mixed it is then placed in greased and floured pan(s) (sometimes lined with parchment paper).  The batter should fill approximately 1/2 to 2/3 of the cake pan(s) to allow room for the batter to expand. You can place reusable Bake-Even Strips (available at most cake supply stores) around the outside of the cake pans.  Make sure you take into account that dark and/or dull colored pans absorb more heat than aluminum and/or shiny pans and therefore the batter will bake faster.  Lower the oven temperature by 25 degrees F if using a glass pan to prevent over browning.  . 

The oven temperature affects both the texture and look of the cake.  How hot the oven temperature determines how long it takes for the batter to set.  The longer it takes for the eggs, milk and flour to coagulate, the more time the air cells in the batter have to grow larger and produce volume in the cake.  Too hot and the outer edges of the cake will set before the middle has a chance to fully bake.  This is why it is important to have an accurate oven temperature.  Having a free standing oven thermometer in your oven will give you a proper reading on temperature as some ovens are not calibrated properly.    

The oven should always be preheated about 15 minutes before placing the pans in the oven.  If baking more than one layer at a time, arrange the cake pans so they are about 2 inches (5 cm) apart and 2 inches (5 cm) from the sides of the oven.  This ensures adequate air circulation and promotes even baking.  Do not open the oven door, especially during the first 15 minutes of baking, as the oven temperature drops about 25 degrees F every time the oven door is opened. 

Butter cakes are done when a toothpick inserted in the center of the cake comes out clean.  Remove the baked cake from the oven and cool on a wire rack for about 10 minutes before releasing. 

There are formulas for butter cakes that professionals follow and deviations from these formulas of about 20% can be supported.  This is why you have so many different recipes for one type of cake.  Some alterations in using eggs can be made.  Egg whites and yolks play different roles in cake making and changes in the balance of whites and yolks will affect the baked cake.  For example, in layer cakes you can replace one whole egg with either 2 egg yolks or else 1 1/2 egg whites to change the texture.  Using yolks will produce a more flavorful cake with a darker color, but a cake with less structure.  Using whites will produce a softer cake because egg whites do not firm up as much as egg yolks when baked.  Types of fats (butter, margarine, shortening), sugars (regular, superfine or brown) and flours (all-purpose or cake) used also affect the cake. 


Formula for regular butter cake:
- Weight of sugar is equal or less than weight of flour
- Weight of eggs is equal or greater than weight of fat
- Weight of liquids (egg and milk) is equal to weight of flour
Formula for high ratio butter cake:
- Weight of sugar is equal or greater than weight of flour
- Weight of eggs is greater than weight of fat
- Weight of liquid (egg and milk) is equal or greater than weight of sugar
1 - 1 1/4 teaspoons of baking powder for each cup of flour
or
1/4 teaspoon baking soda for each cup of flour
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Tugas Akhir Tahun

On Senin, 13 Desember 2010 0 komentar

Tragedy of Antony And Cleopatra

Mark Antony – one of the Triumvirs of Rome along with Octavian and Marcus Aemilius Lepidus – has neglected his soldierly duties after being beguiled by Egypt's Queen, Cleopatra VII. He ignores Rome's domestic problems, including the fact that his third wife Fulvia rebelled against Octavian and then died.
Octavian calls Antony back to Rome from Alexandria in order to help him fight against Sextus Pompey, Menecrates, and Menas, three notorious pirates of the Mediterranean. At Alexandria, Cleopatra begs Antony not to go, and though he repeatedly affirms his love for her, he eventually leaves.
Back in Rome, Marcus Vipsanius Agrippa brings forward the idea that Antony should marry Octavian's sister, Octavia the Younger, in order to cement the bond between the two men. Antony's lieutenant Gnaeus Domitius Ahenobarbus, though, knows that Octavia can never satisfy him after Cleopatra. In a famous passage, he delineates Cleopatra's charms in paradoxical terms: "Age cannot wither her, nor custom stale / Her infinite variety: other women cloy / The appetites they feed, but she makes hungry / Where most she satisfies."
A soothsayer warns Antony that he is sure to lose if he ever tries to fight Octavian.
In Egypt, Cleopatra learns of Antony's marriage to Octavia and takes furious revenge upon the messenger that brings her the news. She grows content only when her courtiers assure her that Octavia is homely by Elizabethan standards: short, low-browed, round-faced and with bad hair.
At a confrontation, the triumvirs parley with Sextus Pompey, and offer him a truce. He can retain Sicily and Sardinia, but he must help them "rid the sea of pirates" and send them tributes. After some hesitation Pompey accedes. They engage in a drunken celebration on Pompey's galley. Menas suggests to Pompey that he kill the three triumvirs and make himself ruler of Rome, but he refuses, finding it dishonorable. Later, Octavian and Lepidus break their truce with Pompey and war against him. This is unapproved by Antony, and he is furious.
Antony returns to Alexandria, Egypt, and crowns Cleopatra and himself as rulers of Egypt and the eastern third of the Roman Empire (which was Antony's share as one of the triumvirs). He accuses Octavian of not giving him his fair share of Pompey's lands, and is angry that Lepidus, whom Octavian has imprisoned, is out of the triumvirate. Octavian agrees to the former demand, but otherwise is very displeased with what Antony has done.

Antony prepares to battle Octavian. Ahenobarbus urges Antony to fight on land, where he has the advantage, instead of by sea, where the navy of Octavius is lighter, more mobile and better manned. Antony refuses, since Octavian has dared him to fight at sea. Cleopatra pledges her fleet to aid Antony. However, in the middle of the Battle of Actium, Cleopatra flees with her sixty ships, and Antony follows her, leaving his army to ruin. Ashamed of what he has done for the love of Cleopatra, Antony reproaches her for making him a coward, but also sets this love above all else, saying "Give me a kiss; even this repays me."
Octavian sends a messenger to ask Cleopatra to give up Antony and come over to his side. She hesitates, and flirts with the messenger, when Antony walks in and angrily denounces her behavior. He sends the messenger to be whipped. Eventually, he forgives Cleopatra and pledges to fight another battle for her, this time on land.
On the eve of the battle, Antony's soldiers hear strange portents, which they interpret as the god Hercules abandoning his protection of Antony. Furthermore, Ahenobarbus, Antony's long-serving lieutenant, deserts him and goes over to Octavian's side. Rather than confiscating Ahenobarbus's goods, which he did not take with him when he fled to Octavian, Antony orders them to be sent to Ahenobarbus. Ahenobarbus is so overwhelmed by Antony's generosity, and so ashamed of his own disloyalty, that he dies from a broken heart.
The battle goes well for Antony, until Octavian shifts it to a sea-fight. Once again, Antony loses when Cleopatra's ships break off action and flee — his own fleet surrenders, and he denounces Cleopatra: "This foul Egyptian hath betrayed me." He resolves to kill her for the treachery. Cleopatra decides that the only way to win back Antony's love is to send him word that she killed herself, dying with his name on her lips. She locks herself in her monument, and awaits Antony's return.

Her plan fails: rather than rushing back in remorse to see the "dead" Cleopatra, Antony decides that his own life is no longer worth living. He begs one of his aides, Eros, to run him through with a sword, but Eros cannot bear to do it, and kills himself. Antony admires Eros' courage and attempts to do the same, but only succeeds in wounding himself. In great pain, he learns that Cleopatra is indeed alive. He is hoisted up to her in her monument, and dies in her arms.
Octavian goes to Cleopatra, trying to persuade her to surrender. She angrily refuses, since she can imagine nothing worse than being led in triumph through the streets of Rome, proclaimed a villain for the ages. She imagines that "the quick comedians / Extemporally will stage us, and present / Our Alexandrian revels: Antony / Shall be brought drunken forth, and I shall see / Some squeaking Cleopatra boy my greatness / I' th' posture of a whore." This speech is full of dramatic irony, because in Shakespeare's time Cleopatra really was played by a "squeaking boy", and Shakespeare's play does depict Antony's drunken revels.
Cleopatra is betrayed and taken into custody by the Romans. She gives Octavian what she claims is a complete account of her wealth, but is betrayed by her treasurer, who claims she is holding treasure back. Octavian reassures her that he is not interested in her wealth, but Dolabella warns her that he intends to parade her at his triumph.
Cleopatra resolves to kill herself, using the poison of an asp. She dies calmly and ecstatically, imagining how she will meet Antony again in the afterlife. Her serving maids, Iras and Charmian, also kill themselves. Octavian discovers the dead bodies and experiences conflicting emotions. Antony's and Cleopatra's deaths leave him free to become the first Roman Emperor, but he also feels some kind of sympathy for them: "She shall be buried by her Antony. / No grave upon the earth shall clip in it / A pair so famous..." He orders a public military funeral.

Romeo and Juliet


In modern day, in the city of Verona Beach, the Capulets and the Montagues are rivals. The animosity of the older generation - Fulgencio (Paul Sorvino) and Gloria Capulet (Diane Venora) and Ted (Brian Dennehy) and Caroline Montague (Christina Pickles) - is felt by their younger relatives. While stopping for gas, the Montague boys led by Benvolio (Dash Mihok), Romeo's cousin, come face to face with the Capulet boys led by Tybalt (John Leguizamo), Juliet's cousin. A gunfight ensues between Benvolio and Tybalt, setting fire to the petrol station and creating chaos in the city. The Chief of Police, Captain Prince (Vondie Curtis-Hall), reprimands the boys, as well as Fulgencio and Ted. He warns them that if such behavior continues, their lives "shall pay the forfeit of the peace".
Caroline expresses her worry over her son, Romeo (Leonardo DiCaprio), who has been depressed. Benvolio talks to his cousin and learns that Romeo is in love, but the object of his affection, Rosaline, does not love him. Dave Paris (Paul Rudd), son of the Governor and nominated "Bachelor of the Year", meets with Fulgencio. Paris wants to marry Fulgencio's daughter, Juliet (Claire Danes), but Fulgencio thinks she is too young. Nevertheless, he invites Paris to a party he is hosting that night. Gloria tries convincing Juliet to accept Paris' proposal, but she is not persuaded. Meanwhile, at Sycamore Grove, the Montague boys and Romeo meet their friend, Mercutio (Harold Perrineau), who has gotten them tickets to the Capulet party. Mercutio tries convincing Romeo to attend the party, which Rosaline will also be attending. Romeo takes a pill Mercutio gives him, and they proceed to the Capulet mansion. The effects of the drug and the party overwhelm Romeo, who goes to the restroom. While admiring the fish tank, he spots Juliet on the other side. Before they can speak, Juliet's nurse (Miriam Margolyes) whisks her off to dance with Paris. Romeo is spotted by Tybalt, who vows to kill him for invading his family's home, but Fulgencio stops him, afraid he will make a scene. Romeo and Juliet sneak into an elevator and kiss, but are spotted by the nurse when the doors open. Juliet is dragged away by her nurse, who reveals Romeo’s identity as a Montague at the same time Romeo realises Juliet is a Capulet. Romeo is pulled from the party by Mercutio while Juliet watches from a balcony.
Romeo sneaks back to the mansion, hiding under Juliet’s balcony. Juliet emerges into the yard, not knowing he is there, and proclaims her love for him before Romeo sneaks up behind her. Juliet is horrified that he risked death to return, but Romeo tells her he does not care whether he is caught. Knowing her nurse is looking for her, Juliet tells him that if he sends word by the following day, she will be his. Romeo visits Father Lawrence (Pete Postlethwaite), telling him he wants to marry Juliet. The priest agrees to marry the pair. Romeo passes the word onto Juliet’s nurse, and the lovers are married that afternoon, with the nurse and Romeo's friend Balthasar (Jesse Bradford) as witnesses. Tybalt encounters Mercutio and the Montagues. As the two are about to draw their weapons, Romeo arrives. He attempts to make peace, but Tybalt assaults him. Mercutio is about to kill Tybalt when Romeo stops him. Tybalt stabs Mercutio with a shard of glass, killing him, but not before Mercutio curses the warring houses. Romeo kills the fleeing Tybalt. Prince banishes Romeo from the city on pain of death. Romeo, hiding with Father Lawrence, claims he would rather die than be banished. At the Capulet mansion Juliet prays, horrified by what has happened. When Romeo climbs over her balcony, she kisses him and they make love. Fulgencio decides Juliet will marry Paris.
The next morning, Romeo prepares to leave as Juliet begs him to stay. Juliet's nurse tells them Gloria is on her way to Juliet's room. Romeo climbs out the window, promising Juliet he will see her again. Juliet learns she has been promised to Paris. When she refuses to marry Paris, her father tells her that if she does not marry Paris she will be disowned and thrown onto the streets. Her mother refuses to delay the wedding and her nurse tells her it would be in her best interests to marry Paris. Faced with the possibility of being wedded to Paris, Juliet sees Friar Lawrence, imploring him to help her and threatening to commit suicide. The priest proposes she fake death instead, so she will be put in the Capulet vault to awaken 24 hours later. Romeo will be told of the plot, sneak into the vault, and once reunited, the two can travel to Mantua. He gives her the poison necessary to make her seem dead.
After saying goodnight to her mother, Juliet takes the poison. She is found in the morning, declared dead, and placed in the Capulet vault. Balthasar learns Juliet is dead and tells Romeo, who was not home when the messenger arrived to tell him of the plan. Romeo returns to Verona, where he buys poison. Father Lawrence learns that Romeo has no idea Juliet is alive. Romeo enters the church where Juliet lies. Juliet awakens as Romeo drinks the potion. The two kiss before Romeo dies. Juliet picks up Romeo's handgun and shoots herself in the head. The two lovers are discovered in each other's arms.
The film ends with ambulances coming and a crowd assembles as Captain Prince shames everyone for the events that occurred.
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Mapo Tofu

On Rabu, 20 Oktober 2010 0 komentar

Mapo doufu, or mapo tofu, is a popular Chinese from the Sichuan (Szechuan) province. It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often topped with minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus, but these are rarely considered authentic Sichuanese.

Ingredients:

  • Marinade for Ground Pork:
  • 1 1/2 Tablespoons tapioca starch (can substitute cornstarch)
  • 2 tablespoons soy sauce
  • Other:
  • 1/4 pound ground pork
  • 1 pound regular tofu (medium firmness)
  • 1 leek or 3 green onions
  • 1/4 teaspoon salt
  • 1 teaspoon Chinese salted black beans (fermented black beans, also called Chinese black beans), or to taste
  • 1 Tablespoon chili bean paste or Whole Sichuan red chillies - 6-10, depending on your chilli tolerance
  • 3 Tablespoons stock (chicken broth)
  • 1 Tablespoon cornstarch
  • 2 Tablespoons water
  • 2 Tablespoons light soy sauce
  • Freshly ground Szechuan pepper
  • 2 - 3 tablespoons oil for stir-frying, as needed

Preparation:

Mix marinade ingredients.  Marinate pork for about 20 minutes.
Cut the tofu (bean curd) into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2 - 3 minutes. Remove from boiling water and drain.
Chop leek or green onions into short lengths.
Heat wok and add oil.  When oil is ready, add the marinated pork. Stir-fry pork until the color darkens. Add salt and stir. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat. Add the chili paste or Sichuan red chillies, then the stock, bean curd, and leek or green onions.
Turn down the heat.  Cook for 3 - 4 minutes.
While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper.

From Lukas :

I choose this topic because in Indonesia it is rare to see a food like this and it's not really known around and I interested in this food because I like spicy things

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