Cheese Soufflé

KBB time.... !!! Kali ini Zita yang jadi host dan bikin round up...Tantangannya ? discover the joys of French cuisine.... menarik sekali kan...KBB geto loh ^__^

Proses pembuatannya sendiri gak terlalu ribet , really... klo pernah bikin choux pastry aka kue sus... yahh seperti itu dah pembuatannya... minus nyepuit satu-satu.

Semua bahan dah tersedia di dapur, minus parmesan... sayah lanjut sajah ... gak pakek parmesan, tambahin jumlah cayene peppernya, tambahin bayam frozen yg emang selalu siap di sudut freezer. Gak ada masalah saat pembuatan. Yang masalah man satu step by step.... hiaaaaakkk...banyak yag kelewat...

Hasilnya ? Hmmm... Dinikmatin panas-panas straight from oven...lembut... cheesy...this food definitely brought my mood back.

Note dari KBB

Souffles konon kabarnya berasal dari Negara Perancis yang dipopulerkan oleh chef Antoine Beauvilliers. Souffles bisa beragam, baik manis maupun asin dan dihidangkan sebagai desserts atau main dish. Kali ini kita akan mencoba membuat souffle asin sebagai tema KBB 12-Savoury Baking.

Tantangan kali ini masuk dalam kategori 'menantang'.

Pembuatan souffles panggang asin/savoury dasarnya selalu dengan mencampur roux, yaitu campuran tepung dan mentega (ingat dengan pembuatan Paris-Brest?), lalu ditambah dengan kuning telur, susu dan keju sebagai dasar saus bechamel. Putih telur dikocok tersendiri hingga mencapai volume puncak yang kemudian dicampur ke dalam adonan keju-kuning telur.

Souffle panggang akan mengembang tinggi di oven dan harus dihidangkan segera.

Ketentuan Pembuatan:

1. Souffle dapat ditambahkan dengan sayuran kesukaan, misalnya bayam, silverbeet, atau yang lainnya

2. Keju cheddar dapat diganti dengan gruyere. Member diijinkan untuk mengganti keju jika Cheddar, Parmesan atau Gruyere tidak tersedia di tempat masing-masing.

3. Member diijinkan menambahkan cincangan herbs seperti chervil, basil, parsley, atau rempah lain yang sekiranya dianggap sesuai selera.

4. Resep ini juga bisa memakai 1 loyang dengan kapasitas ukuran 6 cup, dengan demikian waktu pemanggangan harus disesuaikan.

Cheese Souffles

Sumber: The Perfect Cookbook by David Herbert. Penguin Books Australia Ltd 2003.

100g unsalted butter

½ cup plain (all-purpose) flour

300ml milk

1 cup grated cheddar

2 Tbs freshly grated parmesan

½ tsp Dijon mustard

pinch cayenne pepper

4 eggs separated

Preheat the oven to 190C (375F, Gas Mark 5). Grease and lightly flour six ½-cup-capacity souffle dishes.

Melt butter in a small saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk and whisk continuously over medium heat until the mixture is smooth, thickens and comes to the boil. Allow to cool for 5 minutes.

Transfer the mixture to a bowl and stir in the cheddar, parmesan, mustard and cayenne pepper. Mix well.

Lightly beat the egg yolks and add these to the cheese mixture. Mix well.

With an electric mixer, whisk the egg whites in a clean bowl until firm peaks form. Fold a quarter of the whites through the cheese mixture to slacken it slightly, then gently fold through the remaining whites.

Spoon the mixture into the prepared dishes and bake for 20-25 minutes, or until risen and golden. Don't be tempted to open the oven until the souffles have risen. Serve immediately.

Onbitjkoek

Bukan pertama kali nge-bake onbitjkoek, tapi baru pertama ngebake cake ini tanpa butter ato mentega. Emang seh klo aku baca-baca resep yang asli dari negri londo sana gak pakek butter tapi served with it. Ingredientnya simple banget, aku pakek spice mix botolan yang didalamnya ada kayu manis, pala dan cengkeh. Ini spice mix favouriteku nih.

Pertama kali bikin, aku berexperimen dg mencampur semua bahan jadi satu, termasuk tepungnya tuh, kocok semua sampai kaku, dioven pakek cetakan friands ... ...karena aku pakek cetakan individual gini, waktu pengovenan juga gak perlu lama, hasilnya...? masih moist boow !

Baking kedua, dg cara sesuai resep dg mengocok telur dan gula setelah kaku baru dweh dimasukin tepungnya.... pakek cetakan individual, hasilnya ??? lebih spongy dari hasil pertama.

Baking ketiga, tetep sesuai resep dg pakek cetakan loaf pan. Hhmm... rada gak cocok dwehh... crumbly. Aku milih cara yg kedua.

Pas mo bikin laporan .... emberrrr.... dah pikun ! mana donk foto step by stepnya ??? hahahaha... saking gampangnya bikin cake ini, sampe kelewatan dweh. Simple and cepet banget, klo gak ditimpuk Arfi,aku milih gak pakek step by step dwehh kikikikkkk....

Hayoohhh yang mo coba... gampang bow.... Recomended banget pakek cetakan individual macem muffin gitu buat menjaga kemoistannya Klo gak suka manis kurangi gula menjadi 100 gr. Cocok and light buat temen minum kopi. Kita makan gitu aza tuh gak pakek butter... Dengan iming-iming gak pakek butter di adonannya, hubbyku tambah suka ma cake ini.
Thanks KBB !!.... sampe hari ini dah nge-bake 5 kali.... hahahahah....

enjoying onbitjkoek and drew drops in my garden...

Onbitjkoek

Sumber: Kue-Kue Indonesia. Yasa Boga-PT Gramedia Jakarta. 2007.

• 125g gula palem/gula merah
• 5 kuning telur
• 3 putih telur
• campur rata 125g tepung terigu, 1 sdt peres kayumanis bubuk, ½ sdt pala bubuk, ¼ sdt cengkih bubuk
• 50g kenari, iris tipis

Kocok kuning telur dan putih telur, gula palem sampai kental dan naik. Masukkan campuran tepung ke dalam kocokan telur, aduk rata. Tuang ke dalam loyang roti (loaf) (Rita pakek cetakan individual) yang sudah dialas dengan lapisan kertas yang sudah diolesi mentega dan ditaburi tepung. Panggang kurang lebih 20 menit (setengah matang). Taburi irisan kenari. Panggang terus sampai matang, angkat. Potong menurut selera.

Caramel Pots With Minted Shortbread Sticks

Lama gak ngeblog kaku juga ya... dua bulaannn rekor nih. Dah beberapa minggu ovenku kongslet... ih gak tau lah apaan tuh istilahnya yg jelas pas terakhir ngoven transformernya kayak kebakar gitu, belom sampe keluar api seh, cuman dah gosong en berasap. Abis itu ngoven cake pakek oven convectional, oven nyang buat nge-toast tuh yang ada malah error mulu.. gak bisa bagus hasilnya. Makanya kali ini bikin shortbreadnya separuh resep itupun dua kali ngoven... haallaaaahhh udin dweh komplainnya heheeh...

Shortbread-nya enakkk, aku aja syuka apalagi anak-anak ... bikinnya setengah resep, aku cuman pakek dua lembar daun mint yg lebar, masih berasa kok. Enak...enak.... rusak dah diet. Emang diet ? Enggak kikkk...

Bikin caramelnya gak ada masalah... lancar, yang masalah malah keasyikan nyodrek, jadi rada gosong. Tapi kan caramel is all about gosong kan ? kikikkk.. Hasilnya... perpaduan shortbread yang crispy dengan caramel creme yang soft dan meleleh di mulut. Thanks KBB for another awesome recipe.... Thanks also to Dita and Lina for making the round up... lop yu...

Caramel Pots with Minted Shortbread Sticks

Source: Chef Fred Wiesehutter, Heritage Christchurch, posted at Foodtown Magazine.

Minted Shortbread Sticks

100g icing sugar

200g flour

100g cornflour

250g unsalted butter, softened

1 vanilla pod, seeds removed and reserved

1 sprig mint, chopped

Preheat the oven to 150C. Line a baking tray with baking paper.

Combine the icing sugar, flours, butter, vanilla seeds and mint in a bowl and mix well. Roll out to about 1cm thick. Cut into 2 x 8cm fingers. Place on the prepared tray and bake for 20-25 minutes, until lightly golden. Cool and store in an airtight container until required. Makes about 30.

Caramel Pots

125g caster sugar

2 Tbs water

125ml milk

250ml cream

3 egg yolks

Whisk the sugar into the water in a saucepan. Heat carefully and cook to a golden caramel. Combine milk and cream in a separate saucepan and warm-do not boil. Whisk the milk into the caramel. Cool slightly.

Beat the egg yolks, until creamy. Gradually pour the hot caramel onto the egg yolks, mixing well.

Pour into four ramekins. Bake in a water bath at 160C for 30 minutes or until set. Remove the ramekin, cool then chill. Serves 4.

Classic Puff Pastry

Does it 243 or 2187 layers ? I don't count.. :) But it's so much flaky and buttery in this. As the recipe, that brought by Mae and Rachma for the 9th KBB challenge, is meant to be puff pastry, the croissant was a bit dry than usual croissant made with yeast. But boy... I heart this flaky croissants.

Well.. I bought 4 packet of danish butter on my grocery shopping on December 2008, and planned to strengthen my upper-arms muscle ^__^ to make homemade croissant, it was just plan, as I did make cookies instead... cookies...cookies and left for traveling. And in the end of December KBB gave us this challenge, what a nice coincident.

This recipe is ridiculously easy for how elegant it looks when it comes out of the oven. Even though it took me times to understand as the recipe mixed up in English and Indonesia ^__~. This is so much different from pastry recipe I used to work with.

As soon I started touching the flour and butter, things were sorting out. Tell the truth I didn't employed much of my muscle to do this, as after making the flour mixture and butter mixture I left for cuppa, and back again do some works and left again on the fridge for "the Australian Open" another folding until 4 turn and left on fridge and started again the next morning, finished the 6th turn then shaped and whacked (soo.. Jamie Oliver hah !) in the oven for about 45 minutes starting with 210°C and down to 180°C and after 30 minute I turned down to 150°C, it all depends to your oven though.



KBB#9 – Classic Puff Pastry (Pate Feuilletee)
Source: King Arthur Flour 200th Anniversary Cookbook

1 pound (4 cups) unbleached all purposed flour/plain flour (or 3 ½ cups all-purposed/plain flour + ½ cup cornstarch/cornflour)

1 pound (4 sticks) unsalted butter,½ stick chilled the rest at room temperature

1 – 2 tsp salt(1 for sweet, 2 for savory)

1 ¼ cups cold water (or substitute it with 1 Tbs lemon juice for 1 water if you wish to further temper the gluten in the flour)

Dough:
Measure the flour into a mixing bowl. Remove ½ cup and set it aside in
another bowl.

Take the half stick of chilled butter, cut it into small pieces and
drop it into the flour. With two knives, a pastry blender or your
fingertips, cut or rub the butter into the flour until it resembles
cornmeal.

Add the salt (and optional lemon juice) to the water and add this to
the flour. Mix gently with a fork until you have a rough dough that
pulls away from the sides of the bowl. If you need to add more water,
do it a tablespoon at a time until the dough holds together.

Turn the dough out onto a lightly floured surface and knead until it
is smooth and the gluten has been somewhat developed, about 2-3
minutes. Wrap it in plastic and refrigerate for at least 30 minutes.

Butter
Take the remainder of the butter and the reserved flour and mix the
two together until they're well blended and smooth. You can do this
with a mixer, a food processor or with a spoon, by hand.

Pat this butter/flour mixture into an 8-inch square on a lightly
floured piece of waxed paper. Cover it with second sheet of waxed
paper and refrigerate it for at least 30 minutes. By mixing the butter
with flour, you stabilize it somewhat so it won't decide to 'flow'.

Rolling-Folding
Remove the dough from the refrigerator and put it on a lightly floured
surface. Gently roll it into a square about 12 inches on a side. You
don't have to be obsessive about the dimension but be pretty close.

Put the butter square in the centre of the dough square but turn it so
that the corners of the butter square point toward the sides of the
dough square. Fold the corners of the dough over the butter until they
meet in the middle. Pinch and seal the edges of the dough together.

Turn the square over and tap it gently with your rolling pin or by
hand into a rectangular shape. Rolling the dough into a larger
rectangle 20 inches long and 10 inches wide.

When the dough is the right size, fold the bottom third of the dough
up to the centre and the top third over and turn the dough package ¼
turn to the right so it looks like a book ready to be opened. If the
dough is still nice and cold and still relaxed, do another rolling and
turning the same way. (If it begins feel too soft or wants to resist
being rolled, cover it, put it on a small baking sheet and refrigerate
it for 15 minutes).

If you've successfully rolled it out and folded it twice, you've
completed 2 turns. Classic puff pastry gets six. Continue
refrigerating it after each 2 turns (or more often if necessary) until
all 6 turns are completed.


Chill
When all 6 turns are done, put the dough in the refrigerator for at
least an hour (and preferable overnight) before shaping.

Shaping
After being thoroughly chilled, the dough can be shaped into
croissants, patty shells, twists, straws, etc. Scraps can be chilled
and rerolled.


Freezing
Like other pastry doughs, you can freeze puff pasty in a non-self
defrosting freezer for up to a year if it's well wrapped. It can also
be frozen at any time during rolling, folding, turning process.
Defrost it thoroughly before you use it, just to make sure it does not
get too soft.

Bitter Chocolate Peppermint Biscuits

Aku gak demen banget ma campuran chocolate en peppermint, klo ada a tray full of chocolate dg berbagai rasa, peppermint chocolate sudah pasti gak dianggap coklat. Jelas banget, karena gak syuka gak mungkin aku bikin. Ok... ok.... arfi jangan melototin aku dulu donk. As Arfi said so... ok lah aku bikin tapi dengan batas toleranceku ya ...Biscuit ini adalah tugas dari KBB buat bulan November, Bitter Chocolate Peppermint Biscuits. Satu hal lagi, buat shopping listnya, yg merluin peppermint essence, aku gak mungkin beli peppermint essence karena ada alcohol content, mohon maklum. Perjuangan dimulai dengan pembuatan mint flavor, aku pilih yang gak melibatkan proses masak. ikutin ceritanya disini.

Peppermint icingnya bikin aku girang banget karena rasanya paaas ... ma seleraku, tetapi ternyata seudah jadi, aku pikir takaran air dalam resep icing terlalu kebanyakan, jadinya konsistencynya terlalu runny. Sedangkan adonan biscuit aku ganti gulanya dengan icing mixture aka gula halus, tetep 1 cup seperti di resep. Hasilnya ??? Manisnya pas, anak-anak syukaaa banget, maksute hasil biscuitnya aza minus coklat en icing.

Ihikk... ternyata seudah sebagian disandwich pakek icing trus coating, jadinya gak laku dweh hehehe.... untung gak semua dikerjain, tapi biscuitnya sendiri tanpa icing en coating definetely jadi recipe to keep. Keseluruhan biscuit, manisnya seh masih tolerance, but no thank you... one strip too sweet to my taste, biarpun dah pakek gula halus.

Dalam hal finishing, aku ada "sedikit" unsur pembangkangan, biscuitnya aku sandwich 2 tumpuk aza, instead of 3, trus coatingnya cuman separo ^____^

Tingkat kesulitan: Sedang
Porsi: 12 potong
Bitter Chocolate Peppermint Biscuits
Source: Donna Hay for Canvas, NZ Herald.

Biscuit:
185g butter, softened / 185g mentega, lunakkan (di suhu ruang)
1 cup caster sugar / 1 cup gula kaster --- I used soft icing mixture ( gula halus)
1 egg / 1 btr telur
2 cups plain flour / 2 cups tepung terigu
½ tsp baking powder / ½ sdt baking powder

Peppermint Icing:
1 cup icing sugar / 1 cup gula tepung
1 tsp peppermint flavouring / 1 sdt peppermint flavouring
2 Tbs water / 2 Tbs air

Coating:
200g dark chocolate (70 per cent cocoa) / 200g dark chocolate (70 per cent cocoa)
1 cup cream / 1 cup krim

Preheat the oven to 180C. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy, add the egg and beat well. Sift the flour and baking powder over the egg mixture and fold through.

Panaskan oven, suhu 180C. Letakkan mentega dan gula di dalam mangkuk mixer dan kocok hingga ringan dan creamy, tambahkan telur dan kocok rata. Ayak tepung dan baking powder di atas adonan telur dan aduk hingga tercampur rata.

Gently knead the dough to bring together. Roll the dough between two sheets of baking paper to 2mm thick. Refrigerate for 30 minutes. Cut out 36 x 7 x 5cm rectangles. Place on baking trays lined with baking paper and bake for 56 minutes or until golden. Allow to cool on trays.

Uleni adonan dengan lembut supaya adonan tercampur rata. Gilas adonan di antara dua baking paper hingga tebalnya berukuran 2mm. Diamkan di kulkas selama 30 menit. Potong-potong persegi panjang dengan ukuran 36 x 7 x 5cm. Letakkan ke atas loyang biskuit yang dialasi baking paper dan panggang selama 56 menit atau hingga kecoklatan. Biarkan dingin di atas loyang tersebut..

Combine icing sugar, peppermint flavouring and water, and mix until smooth. Set aside. Combine the chocolate and cream in a saucepan over low heat and stir until chocolate is melted and smooth. Set aside.

Campur gula tepung, peppermint flavouring dan air, aduk hingga licin. Sisihkan. Campur coklat dan krim di atas panci dengan api kecil dan aduk hingga coklat leleh dan licin tercampur rata. Sisihkan.

Sandwich three biscuits biscuits together with peppermint icing. Repeat with the remaining ingredients. Lightly grease a wire rack and place over a baking tray. Place the layered biscuits on a fork, dip each one into the chocolate mixture, place on the rack and refrigerate for 2 hours or until set..

Rapatkan tiga lembar biskuit dengan peppermint icing. Ulangi dengan sisa bahan. Olesi rak tipis2 dengan margari/mentega dan letakkan di atas loyang. Letakkan biskuit di atas garpu, celupkan ke dalam adonan coklat, letakkan ke atas rak dan dinginkan di kulkas selama 2 jam atau hingga mengeras.

White-Cake Cupcakes

HAPPY BIRTHDAY KBB !!!!
Yeah September is a month full of something. Something that beautiful for me beside it's spring time, beautiful month Ramadan on this year, my daughter birthday, my birthday and KBB birthday. I think KBB is quite well known now days, its a bunch of wonderful people who share idea of baking, challenge and most all of friendship. Arfi is successfully brought this group into such an phenomenal group. So congrats Arfi, congrats KBB !!

Here's the baking dedicated to KBB for this month. White-cake Cupcakes. I first knew this cake from the Daring Bakers, that brought this Dorie's recipe for challenge. Most of all I love white cake. I searched white cake recipes and now I came to the end of search ^_^. I'm also wondering about the buttercream too, made from white egg, buttercream recipe I've never tried before. There are things that I love from Dorie Greenspan's recipe , she explained the steps clearly that you wouldn't go wrong with it.

Perfect Party Cake, adapted from Dorie Greenspan:
For the Cake
2 ½ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk or buttermilk
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon pure lemon extract

For the Buttercream
1 cup sugar
4 large egg whites
3 sticks (12 ounces) unsalted butter, at room temperature
¼ cup fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract

For Finishing
2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable

Getting Ready
Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

To Make the Cake
Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean
Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

To Make the Buttercream
Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.
The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.
Remove the bowl from the heat.
Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.
During this time the buttercream may curdle or separate – just keep beating and it will come together again.
On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla.
You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

To Assemble the Cake
Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half.
Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.
Spread it with one third of the preserves.
Cover the jam evenly with about one quarter of the buttercream.
Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover).
Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top.
Press the coconut into the frosting, patting it gently all over the sides and top.

Serving:
The cake is ready to serve as soon as it is assembled, but it’s best to let it sit and set for a couple of hours in a cool room – not the refrigerator. Whether you wait or slice and enjoy it immediately, the cake should be served at room temperature; it loses all its subtlety when it’s cold. Depending on your audience you can serve the cake with just about anything from milk to sweet or bubbly wine.

Storing:
The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.

Cheese Biscuits

I don't mean to neglect my blog... but boy... from the stay-at-home-mom I switched my self with jam-packed activity schedule; work, school, wider-social life. Both weekdays and weekend. Hopefully it'll ease little bit in the end of August.

I don't mean to neglect this task either. Have you seen some bakers blogged about "Cheese Biscuit" in the last two days ?? yeah... I shall do the same. Do this piece of work assigned by KBB and blog about between 30 to 31 of July.

Here's my result. I separated the dough into two batches and 'played around' with them, (borrowing Greenspan's term). One with chives or known as "kucai" in Indonesia and other dough rolled in pistachio.

This guy helped a lot in the making, from grated the cheese to mixed the dough.

And also credit to my tripod as pictures taken at night, not to forget grandma who brought the kids to bed while I made my self busy with this dough.... wooo..wwooo... are you going to list all the credits ??

I like more in finger shape, the only thing I don't like on this recipe, they don't stay in the shape. Well that's why it says small balls rather than fingers. Lesson learned.

Source: Vogue Australia: Wine and Food Cookbook.

225g grated mature cheese
125g butter
125g flour
cayenne pepper to taste

With finger tips, mix together cheese, butter, flour and cayenne pepper until mixture forms a mass. Butter a biscuit tray. Make small balls of the dough. Roll some in sesame seeds and press on tray, placing them fairly far apart as they will spread while cooking (I didn't read the instruction clearly) . Bake biscuits in pre-heated oven 180C for 15 minutes (... boy... this is too hot, 150celci would be fine). Store in an airtight container.