Description:
Resepnya didapat dari Preparedpantry. Untuk fillingnya, gue menggunakan 120 gr blueberry filling dan memberi tambahin kacang mede panggang untuk taburannya.

Ingredients:
For the dough:
- 1/2 cup milk
- 1 large egg
- 6 tablespoons butter
- 1 3/4 cups bread flour
- 1/4 cup granulated sugar
- 1 7-gram packet instant yeast
- 1/2 teaspoon salt

For the topping:
- 1/3 cup butter
- 1/3 cup powdered sugar
- 3/4 cups bread flour
- 1 teaspoon cinnamon
- 3/4 teaspoon baking powder


Directions:
1. Add the milk, egg, and butter to a microwave-safe bowl. Heat the combination until the butter is melted and the temperature is 115 to 120 degrees but no hotter.
2. In the bowl of your stand-type mixer, mix the flour, sugar, and yeast together. Add the liquid mixture. Mix with the dough hook until a dough ball is formed. Sprinkle in the salt. Knead for about four minutes at medium speed or until the gluten is formed. You should have a soft dough ball, a little wetter than usual for bread.
3. Scrape dough into a greased 9 by 13 inch baking pan or onto a 15-inch greased pizza pan. With a greased hand, pat the dough flat.
4. Spread the cherry or apple filling over the dough. Set aside.
5. Place the 1/2 cup butter in a medium bowl and melt it in a microwave. Add the powdered sugar, 1 1/4 cups flour, cinnamon, and baking powder and stir until thoroughly combined, breaking the larger pieces into crumbles with the spoon. Spoon streusel over the top of the filling. Cover and let the dough rise in a warm, place for about an hour.
6. Bake at 325 degrees for 38 to 40 minutes or until the streusel just begins to brown. (If you are using a thermometer, the bread base should reach 190 degrees.) Cool in the pan on a wire rack. Serve as you would apple or cherry pie: warm or cold, with or without ice cream or whipped cream.

Description:
back to bake...

SETELAH sekian lama gak manggang, kembalilah si oven diberdayakan dan ini dia hasilnya... Soured Cream Streusel Bars. Resep di bawah ini adalah resep orisinil dari buku The Great Big Cookie Book. Tapiiii, yang dipraktekan, seperti biasa, tidak sesuai dengan resep asalnya. Biasalah ditambah dan dikurangi ini-itu, menurut selera sendiri. Bagusnya, buku resep ini semua takarannya dikonversikan ke beberapa standar ukuran, jadi kalo males pake timbangan, bisa pake measuring cup, tanpa pusing ngitung lagi..

Nah, berhubung walnut gak punya, jadi gue pakai kacang mete dan kacang tanah untuk toppingnya ditambah dengan sedikit kismis. Takaran gulanya juga dikurangi sampai 90 gram, soalnya di topping kan bakalan pakai banyak gula juga. Daripada nanti gue disemutin...

Pas jadi..liat wujudnya kok beda ya sama di bukunya. Kalo di buku, cantik..sementara yang ini (baca:buatan Lita) kok tipis tebel lapisannya gak beraturan. Selintas malah kayak martabak...Rasanya? Menurut yang nyicipin sih "enak banget!!". Dari wangi kayu manis trus dengan adanya brown sugar plus kacang-kacangan itu, bisa terbayangkanlah kenikmatannya. Gue sendiri, setelah masaknya, malah gak napsu lagi mau nyicipin...



Ingredients:
- 115g/ 4oz/ 1/2cup butter
- 150g/ 5oz/ 2/3 cup granulated sugar
- 3 eggs, at room temperature
- 175g/ 6 oz/ 1 1/2 cups plain flour
- 5 ml/1 tsp bicarbonate of soda
- 5ml/1 tsp baking powder
- 250ml/8fl oz/1 cup soured cream

For the topping
- 175g/ 6oz/ 1 cup firmly packed dark brown sugar
- 10ml/ 2tsp ground cinnamon
- 115g/ 4oz/ 1 cup walnuts, finely chopped
- 50 g/ 2oz/ 4 tbsp butter, chopped

Directions:
- Preheat the oven to 180 degree celcius/350 degree F/Gas 4. Line the bottom of a 23cm/9inch square cake tin with greaseproof paper and grease the paper
- To make topping, place the brown sugar, cinnamon and walnuts in a bowl. Mix with your fingertips, then add the butter and continue working until the mixture resembles coarse crumbs.
-Cream the butter with an electric mixer until soft. Add the sugar and continue beating until the mixture is light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- In another bowl, sift the flour, bicarbonate of soda and baking powder together three times.
- Fold the dry ingredients into the butter mixture in three batches, alternating with the soured cream. Fold until blended after each addition.
- Pour half of the batter into the prepared tin and sprinkle over half of the topping.
- Pour the remaining batter on top and sprinkle over the remaining topping.
- Bake for 70-60 minutes, until browned. Leave to stand for 5 minutes, then unmould and transfer to a wire rack to cool.