tag:blogger.com,1999:blog-15314385412964540762024-03-14T00:20:39.538+08:00Simple KitchenJust a note from day to day cooking and bakingAnonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-1531438541296454076.post-37559444715161375942014-05-08T09:36:00.001+08:002014-05-08T09:36:52.300+08:00Purple Sweet PotatoDo you like purple sweet potato? That's is one of my favorite sweet potato beside japanese sweet potato. But sadly my kids doesn't like it at all. I didn't give up easily, I tried to put sweet potato in my baking ingredients. Now time for purple sweet potato cake.<br />
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I used same recipe on pumpkin cake. I still don't know the right method to mashed the sweet potato to<br />
<a name='more'></a>make the perfect purple color on the cake. It still just like a dot all around the cake and the color only slightly purple<br />
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Ingredients</div>
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6 eggs yolk</div>
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4 eggs white</div>
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200 gr sugar</div>
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1 tsp emulsifier (optional)</div>
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175 gr all purpose flour</div>
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25 gr powder milk</div>
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1/2 tsp baking powder (optional)</div>
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300 gr mashed steam purple sweet potato</div>
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150 gr melted butter</div>
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Method<br />
1. Preheat oven 350F. Butter square cake pan 20 x 20 x 4 cm dust with flour<br />
2. In the mixer bowl, beat egg, sugar, emulsifier until light and fluffy. Low the speed add sifted flour, milk powder, baking powder just until combine.<br />
3. Add mashed sweet potato whisk until combine.<br />
4. Add melted butter, fold with spatula until well incorporated<br />
5. Oven for 35 minutes or until done. test with toot picks, if come out clean, it's done </div>
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Even I didn't satisfied with the result yet, but it taste good. At least my kids didn't refuse it, so my mission accomplished :)</div>
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Anonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.com0tag:blogger.com,1999:blog-1531438541296454076.post-22690780157727090042014-03-18T13:20:00.003+08:002014-03-18T13:22:40.004+08:00Grape almond Focaccia Focaccia is a flat oven Italian bread, usually season with olive oil and salt. I had so many grapes in my refrigerator, so rather than using meat, cheese as a topping, I decided to put grape and almond as a topping. This is my first time make this type of bread, still didn't find the finest recipe. I don't say it is not delicious, but it just so so. Maybe it happened because I made from the salty focaccia, so it didn't perfectly match with the topping, and I just found out the grapes weren't sweet enough to add same taste in this bread. I still want to make it once more and want to put some garlic and herb in the dough to make it tastier.<br />
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If you want to make it sweet don't hesitate to put more sugar in the dough, and put some more to sprinkle it on the top.<br />
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<a name='more'></a><br /></div>
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Here is the original recipe :</div>
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<b>Grape Focaccia </b></div>
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<a href="http://www.teeniecakes.com/">(source Teenie Cake)</a></div>
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6 tbsp extra virgin olive oil</div>
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1 tbsp fresh rosemary (I skip it, but I think it is important to make it tastier)</div>
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3/4 cups lukewarm water</div>
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2tsp active dry yeast</div>
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1 2/3 cups all purpose flour</div>
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2/3 corn meal</div>
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3 tbsp granulated sugar (add some more if you want to make sweet focaccia)</div>
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1 1/2 tsp salt</div>
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Topping</div>
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Grapes cut halves</div>
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almond</div>
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granulated sugar</div>
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salt</div>
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Direction</div>
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1. in small pan warm olive oil in medium heat. Stir the rosemary. Remove from the heat and let it cool</div>
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2. pour warm water in a bowl, sprinkle it with yeast, let it stands until foamy (5-8 minutes)</div>
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3. stir olive oil/ rosemary mixture, flour, corn meal, sugar and salt to yeast mixture. Stir until soft dough form. Knead it until smooth and elastic. If you feel the dough to sticky add 1 table spoon at a time (this could take as much as 1/3 cup of flour) Make it a big ball and cover it with warm towel, let it rest for 1 1/2 hours.</div>
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4. after the dough ready, heat oven for 200 C. Punch the dough and pat it into the pan. Work the dough with your finger to stretch along the edge of the pan. put the grape and almond evenly as topping. bake for 30-40 minutes, until golden brown. rotate the pan through baking time</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ZFkQ9hBrDNTOVSGEGvMHp1tvG_tY4XEFGZYAXqFuRDWJm1Yz7dlyaiqs_AiMlQpPWc2JuGtnwtUxXbhIjZJZsR5h0qZWYVonuf5o6AYagXuA54kimM4noLBBfxp1fsItrqvJOWcfh0GD/s1600/fcc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ZFkQ9hBrDNTOVSGEGvMHp1tvG_tY4XEFGZYAXqFuRDWJm1Yz7dlyaiqs_AiMlQpPWc2JuGtnwtUxXbhIjZJZsR5h0qZWYVonuf5o6AYagXuA54kimM4noLBBfxp1fsItrqvJOWcfh0GD/s1600/fcc.jpg" height="266" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.com1tag:blogger.com,1999:blog-1531438541296454076.post-7148089892833289732014-01-20T10:49:00.007+08:002014-01-20T10:57:23.446+08:00Beef Galantine (Rolade Daging)This food remind me about my childhood. It served on special occasion such as wedding party, circumcision party (sunatan) or when elder have family meeting. I love this food very much, because I can't have it often :D, I felt very happy when my mom prepared it on our dining table. But I can't have it as I like because I have 9 family member at that time, as my cousins also lived with us. The best moment I never forgot, as I stood up beside the stove, watched my mom made the sauce. It smelt nice, and I promised my self later in my future I will make it by myself.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qmBCxFA5Q_MBVJWztnCN8Uy7GsO3f48Mm5lZxnnPcDy2uBt-eP1KX1cxP028F4gXmy8Lx9gYJPd7hLgI44BSpdwUsFJF9CvcunxS24jJzZ1F8nDpDS5DGosO50QD8xhJEsc1Oomm6V8i/s1600/gelatin3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qmBCxFA5Q_MBVJWztnCN8Uy7GsO3f48Mm5lZxnnPcDy2uBt-eP1KX1cxP028F4gXmy8Lx9gYJPd7hLgI44BSpdwUsFJF9CvcunxS24jJzZ1F8nDpDS5DGosO50QD8xhJEsc1Oomm6V8i/s1600/gelatin3.JPG" height="410" width="640" /></a></div>
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Lately, I have problem to make my daily menu, I do need creativity because my kids feel bored with our daily menu. I couldn't help it, since bad weather and almost Chinese New Year make the price of fish and prawn hike too high.<br />
<a name='more'></a>Then I did remember this and start searching for this recipe. It is a little bit difficult to find what I want, then as usual, my savior as always <a href="http://www.diahdidi.com/">Diah Didi</a>, I could get what I want</div>
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Here is the recipe with a little modification</div>
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<b><i>Ingredients</i></b></div>
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150 gr ground beef/mince meat (you can made it with mince chicken also)</div>
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50 gr bread crumb</div>
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50 ml milk</div>
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1/2 white onion (mince)</div>
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2 eggs</div>
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1/4 tsp pepper</div>
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1/2 tsp nutmeg</div>
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1 tsp sugar</div>
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salt</div>
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1 tsp beef stock powder (optional)</div>
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2 tbsp tapioca starch</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OJs0pXBRab2wg68T2ooAZLFgWye0GhfDwBwgc9oA-oTCzqk6E1S3pSZj0K5seZUtzR4hcvActx0CTQAVP66uW2vuLFdn-NLAZPTqmKMCm2daXqq1g4sQTodTilJbDxKNJd3Nh-gQNf7M/s1600/DSC02337.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OJs0pXBRab2wg68T2ooAZLFgWye0GhfDwBwgc9oA-oTCzqk6E1S3pSZj0K5seZUtzR4hcvActx0CTQAVP66uW2vuLFdn-NLAZPTqmKMCm2daXqq1g4sQTodTilJbDxKNJd3Nh-gQNf7M/s1600/DSC02337.JPG" height="265" width="400" /></a></div>
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<b><i>Sauce</i></b></div>
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1/2 white onion (cut in stripe)</div>
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2 cloves garlic, mince</div>
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2 tbsp tomato sauce</div>
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1tbsp soy sauce</div>
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1/4 tsp pepper</div>
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1/2 tsp sugar</div>
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1/4 tsp nutmeg</div>
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1/4 tsp beef stock powder (optional)</div>
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200 ml water</div>
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1 1/2 tsp corn flour</div>
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2 tbsp margarine for stir fry</div>
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<b><i>vegetables</i></b></div>
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1 carrot, cut stripe, boiled</div>
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100 gr french bean boiled</div>
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potatoes, fried</div>
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<b><i>how to make</i></b></div>
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1. mixed all ingredients by spatula/hand, or with food processor until mixed well</div>
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2. prepare plastic or aluminium foil, shape the mixture into roll, wrap it.</div>
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3. steam for about 30 minutes until done. Fried until golden brown and then slice it.</div>
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4. prepare the sauce, stir fry garlic and white onion, add sauce until boiled. </div>
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5. pour the water and add other spices. Boil it. Add corn flour which already dissolved with a little water.</div>
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Anonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.com3tag:blogger.com,1999:blog-1531438541296454076.post-18192734441757471022014-01-17T10:30:00.000+08:002014-01-17T14:11:20.341+08:00Egg Tart (Hei Mama version)<div>
My daughter asked me to make my own egg tart since a long time ago, but I worried I couldn't make it perfectly just as store bought. After I tasted my lil sister's egg tart it a few weeks ago when I went to my mom's house, suddenly I wanted to make it for her.</div>
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I browse many egg tart recipe, and then I choose Hei mama egg tart. Before I made, I read many clue<br />
<a name='more'></a>how to make it just perfect, and followed step by step. I realized that nothing is difficult as long as I follow the direction carefully. Actually being lazy is my biggest enemy, and it happened when I made the second batch, I didn't keep my eye in the last five minutes after I pulled my oven door and continue bake. The custard puffed too high, and it was late when I came back. The result for which puffed to high, it collapsed, and made it not flat as it supposed to be.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2On8Iij2FFI216fafyL4EaOHI8WA5D8_pYjREeTm0Z9Op4O1_FqdU8gj3lJ2TNbbZXYU_euNdCt28jE7-IB-a9SXhFtEwjnxysITKiAVH2AuIapQFTJW0Y-4vZ6O5vZzOwMUQZv2oH03/s1600/eggtart1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2On8Iij2FFI216fafyL4EaOHI8WA5D8_pYjREeTm0Z9Op4O1_FqdU8gj3lJ2TNbbZXYU_euNdCt28jE7-IB-a9SXhFtEwjnxysITKiAVH2AuIapQFTJW0Y-4vZ6O5vZzOwMUQZv2oH03/s1600/eggtart1.JPG" height="265" width="400" /></a></div>
<b><u><i>Filling/egg custard:</i></u></b><br />
120g sugar<br />
350g water<br />
5 eggs, lightly beaten<br />
100g evaporated milk<br />
<div>
<br />
<b><i>Pastry:</i></b><br />
300g plain flour<br />
2 tbsp custard powder<br />
2 tbsp milk powder<br />
1 tbsp icing sugar<br />
1 egg<br />
200g butter</div>
<div>
<br /></div>
<div>
<span style="font-weight: bold;"><span style="font-weight: normal;"><br /></span><i>How </i></span><b><i>to make filling</i></b><br />
1. Heat up water and sugar until sugar dissolves. Leave it to cool. <br />
2. Then add in beaten eggs and evaporated milk. Mix well, sieve the egg mixture and set aside (I did it 3 times to make sure no more foam or lump of white egg left)<br />
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<br />
<b><i>How to make the pie crust:</i></b><br />
<div>
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1. Cut cold butter into small cubes. </div>
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2. Combine flour, custard powder, icing sugar and milk powder and mix well. </div>
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3. Put in the food processor, push the pulse about 8 times or just until the dough start crumbly like a small pea. Make it a ball, wrap with cling wrap and refrigerate for 15 minutes.</div>
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<br /></div>
<div>
4. Grease the tart tin with butter. Roll out the dough until about 0.5 cm thickness. Cut it with a round cookie cutter (just as the same size as your tart tin). Line the dough in the middle of the tin. Lightly press the dough with your thumbs, starting from the bottom then up to the side. While pressing to the dough, turn the tart tin to make an even tart shell. Trim away any excess dough</div>
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5. Carefully pour the filling into the pie crust. Fill into the tarts till 90% full. Bake in preheated oven at 180 deg C for 20 mins. Put the tin on the lower rack to prevent the egg custard heat up too quickly<script>
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Notes : </div>
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<ul>
<li>I found out that the pie crust haven't crisp yet when the filling is already cooked. I think later I will bake the pie crust for 10 minutes before I pour the filling.</li>
<li>Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches then continue to bake. Just insert a toothpick into the custard. If it stands on its own, it’s done.</li>
<li>Keep your eye on them in the last 5 minutes, Prevent the egg custard from being puffed up too high. The custard would collapse once they are cooled down otherwise</li>
</ul>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.com10tag:blogger.com,1999:blog-1531438541296454076.post-40737679447423737512014-01-16T15:07:00.003+08:002014-01-16T17:09:05.508+08:00Moist Chocolate Banana Muffin<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFx5NCqXh7ZYkzMNdPEmGENwzuxfVkTFde_cTUKkoX4qjcpS6fmd683V8CsSD3s8-4j6un_YgLte85c5TvrNcHYyEu_A_Lt8CCjvSELjv0DJt778EdS6q_XM-Sa7A484Qi2Ux-Ncopmx6n/s1600/16.1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFx5NCqXh7ZYkzMNdPEmGENwzuxfVkTFde_cTUKkoX4qjcpS6fmd683V8CsSD3s8-4j6un_YgLte85c5TvrNcHYyEu_A_Lt8CCjvSELjv0DJt778EdS6q_XM-Sa7A484Qi2Ux-Ncopmx6n/s1600/16.1.JPG" height="424" width="640" /></a></div>
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Kids back to school, no doubt, mommy need to prepare their break-time foodie. Since my dryer broke, I need to do my wash-dryer on laundry bar. It is a bit annoying, because I need to spend almost an hour outside to wait. Lucky me, that place is on office area, so I only can make it after office hours.</div>
<a name='more'></a>Since I need to pick my kids on 4.30, my evening time get busier. I tried to find out some simple muffin, and I choose banana muffin from <a href="http://www.vivianpangkitchen.blogspot.com/p/recipe-index.html#.Utd1EJ6Sw08">vivian phang</a>.<br />
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It is simple and have no need too much time to make it. The taste absolutely amazing especially for banana and choclate lover</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy35PoRE0j6WPQdhfA_ub1Z8KNWc3zYPQXDvk8df0XlHeb7dmnwHNBsxPLoJahHmGOz56t_vY_TleXR4qu0pblq0-m4wZ2drChSKFLSe4_uZh52EVrIe9PbLKWFrgiYFWMykfk1s1Rl21h/s1600/16.2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy35PoRE0j6WPQdhfA_ub1Z8KNWc3zYPQXDvk8df0XlHeb7dmnwHNBsxPLoJahHmGOz56t_vY_TleXR4qu0pblq0-m4wZ2drChSKFLSe4_uZh52EVrIe9PbLKWFrgiYFWMykfk1s1Rl21h/s1600/16.2.JPG" height="212" width="320" /> </a></div>
Ingredient : <br />
<br />
(A)<br />
2 eggs<br />
90g light brown sugar (I didnt have it and just used white sugar)<br />
90g vegetable oil<br />
60g milk<br />
1/8 tsp salt <br />
<br />
<br />
<br />
<br />
(B)<br />
190g cake flour<br />
10g cocoa powder<br />
1tsp baking powder<br />
1/4tsp baking soda<br />
260g medium banana (about 6pcs), mashed <br />
1/2cup chocolate chips<br />
<br />
(C)<br />
Some chocolate chips on top <br />
<br />
Method:<br />
1. Whisk the eggs and sugar till combine. <br />
<br />
2. Add in vegetable oil, milk and salt. Whisk to combine. <br />
<br />
3. Add in sifted cake flour, cocoa powder, baking powder and baking soda. Whisk to combine. Make sure do not over mix. <br />
<br />
4. Add in the mashed banana and mix well. Lastly the chocolate chips. <br />
<br />
5. Spoon the batter into lined muffin cups. Sprinkle chips on top. Bake at 180C for 20-23 minutes. Cool on rack and serve! <br />
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Anonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.com1tag:blogger.com,1999:blog-1531438541296454076.post-44823861624139455282013-11-28T22:07:00.000+08:002013-11-28T22:17:44.269+08:00Bluder with Pumpkin Paste FillingBluder is a very soft cotton bread. I heard it is one of bread which is famous bread in Dutch's colonialism era. It said is combination between bread and cake, by using many egg yolks make its texture spongy like a cake but has bread aroma from the yeast.<br />
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<div>
Honestly I never ate this kind of bread, and as Masak Bareng Yuk have an event to make Bluder, so I joined this event and made a try. I got an incident while made it, i didn't realize that I forgot to put 50 gr all purpose flour as on the recipe. I found the dough too wet. After the dough rest until it double, suddenly I saw all purpose flour on the table. Lucky me, I didn't pour the milk all it once and I just pour it until I felt it enough to make a dough. So the dough still work well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmlLTT_0s1tLgcfRghWalbGjLY5XidRWgikLOZ8SX-INyGDXPUn5V8QW9mV9UF8Xx-ysnHMi9HUNTsfjZnVY7hiiI-JCtdRsrrHJOr_JEBsKrUSfmUak6hkSiV1Bx67GV9_p_-25q_qz4/s1600/bluder2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmlLTT_0s1tLgcfRghWalbGjLY5XidRWgikLOZ8SX-INyGDXPUn5V8QW9mV9UF8Xx-ysnHMi9HUNTsfjZnVY7hiiI-JCtdRsrrHJOr_JEBsKrUSfmUak6hkSiV1Bx67GV9_p_-25q_qz4/s400/bluder2.jpg" width="400" /></a></div>
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<div>
I copied the recipe from Sajian Sedap pinterest board</div>
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here is the recipe</div>
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<b>Ingredients</b></div>
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<b><i>Starter </i></b></div>
<div>
250 gr bread flour</div>
<div>
1 1/4tsp yeast</div>
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20 gr sugar</div>
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175 ml ice water</div>
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<b><i>Dough</i></b></div>
<div>
200 gr bread flour</div>
<div>
50 gr all purpose flour</div>
<div>
11/4 tsp yeast</div>
<div>
90 gr sugar</div>
<div>
6 eggs yolk</div>
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160 ml cold milk</div>
<div>
1 tsp salt</div>
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100 gr butter</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvem6mg3d9bCFK4_RLUy2_kgxealRpjgUjTg8dXMHOXLXputxw3L1BdHU4UD0ZllAGMz2qrlHJEW22tnPW5Lt2R5Z_O8utE8jWuvDcJEyo4A_BJcVfoYQurmM9uqDyLZqMgWYOoYVsU1Cn/s1600/bluder3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvem6mg3d9bCFK4_RLUy2_kgxealRpjgUjTg8dXMHOXLXputxw3L1BdHU4UD0ZllAGMz2qrlHJEW22tnPW5Lt2R5Z_O8utE8jWuvDcJEyo4A_BJcVfoYQurmM9uqDyLZqMgWYOoYVsU1Cn/s400/bluder3.jpg" width="400" /></a></div>
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<b><i>Filling</i></b></div>
<div>
300 gr pumpkin pure</div>
<div>
1 tsp corn starch</div>
<div>
1 tbsp butter</div>
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1/4 tsp salt</div>
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60 gr sugar (more/less)</div>
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How to make</div>
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1. Mixed together all the starter ingredients. Rest it for 30 minutes</div>
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2. Prepare pumpkin paste : mixed all filling ingredients in a pan, with low heat stir pumpkin mix until thick and glossy. cool it down.</div>
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3. In a bread maker or mixer pour half of milk and rest of ingredients except butter. Knead the dough, add the remaining milk little by little, continue knead it until it start become elastic. Knead in the butter until dough become smooth and soft. Let it rest for 30 minutes or until it double.</div>
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4. When it double, divide it into 65 gr ball (I thought it still too much, I made it 65 gr and it turned too high)</div>
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5 Flatten the dough using a small bowl, do as the picture</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwknAV65VOEZ_FMhyphenhyphenXwviP46X8jJroFKXNNLtd7wVjw1vzaS1GX_AfUnLT-yNGXl6dP5RQa8lOpXlaABeA6ZlFtC8-LeMl79Ye3eDerKibOrsKqoxfxPlBpSFrSH-VfeL0LIfHRfsXDlG6/s1600/bluder5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwknAV65VOEZ_FMhyphenhyphenXwviP46X8jJroFKXNNLtd7wVjw1vzaS1GX_AfUnLT-yNGXl6dP5RQa8lOpXlaABeA6ZlFtC8-LeMl79Ye3eDerKibOrsKqoxfxPlBpSFrSH-VfeL0LIfHRfsXDlG6/s640/bluder5.jpg" width="640" /></a></div>
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<div>
6. Put the ready ball in muffin paper cup, let it rise until double</div>
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<div>
7. Preheat oven at 190C, brush the dough with egg wash, bake it for 15 minutes or until golden brown</div>
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My children said that the bread so soft, it was different from the bread I always make. And the bluder even stay soft until 3 days, without reheat or without bread softener.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsoTz4QOD3jVTUnaNNbHnL-jJSvWRZXzzohSQa9TUTrPSEMN6Jk_NnWyaPFClAwC9QJoe97b3vgxiYCXyCHpbs1990AY8LXhpD7qZYVQ6p77N7P5R4evr0hVizNKq5AlnYBqdvhTQdEe11/s1600/bluder1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsoTz4QOD3jVTUnaNNbHnL-jJSvWRZXzzohSQa9TUTrPSEMN6Jk_NnWyaPFClAwC9QJoe97b3vgxiYCXyCHpbs1990AY8LXhpD7qZYVQ6p77N7P5R4evr0hVizNKq5AlnYBqdvhTQdEe11/s400/bluder1.jpg" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.com0tag:blogger.com,1999:blog-1531438541296454076.post-70094247278110520142013-11-24T20:51:00.000+08:002013-11-24T21:06:35.359+08:00Strawberry Custard BunI saw soooo pretty bun in <a href="http://wendyinkk.blogspot.com/">Table For 2</a>, with strawberry as a topping. I wanted to make them too. So I made that buns, but sadly I couldn't make it pretty. The bun's texture is almost the same with doughnut, but it remained soft in the next day. I thought I will use this dough for my doughnut dough later. <i>(Biasanya donat saya keras kayak batu hari kedua huhuhuhu)</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kjA38rAvMZSOfEr08V1hlFaPimxWRkO3-ef9Nxcn9bkDXnLas8AtIJhbvb4pY8mJOQtWBNK4792Ds9yr9SJt0s_8A4PKND_0vZYKSdZVa2sSpkYcQ89led-nigyVBprzWcqFMwdUA1c6/s1600/straw3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kjA38rAvMZSOfEr08V1hlFaPimxWRkO3-ef9Nxcn9bkDXnLas8AtIJhbvb4pY8mJOQtWBNK4792Ds9yr9SJt0s_8A4PKND_0vZYKSdZVa2sSpkYcQ89led-nigyVBprzWcqFMwdUA1c6/s640/straw3.jpg" width="640" /></a></div>
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<div>
For your information, this bun is easy but I needed so many effort, I made all from the scratch from the dough, custard, then strawberry sauce. But it was great, because I never saw any bakery sell this hahaha.</div>
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Here is the recipe :</div>
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<br /></div>
<div>
<b><i>Strawberry Custard Bun</i></b></div>
<div>
<b><i><br /></i></b></div>
<div>
<i><u>Dough</u></i></div>
<div>
250g Bread flour</div>
<div>
1/2 tsp yeast</div>
<div>
1 tsp salt</div>
<div>
30 g sugar</div>
<div>
145 ml milk</div>
<div>
1 egg yolk</div>
<div>
30 g unsalted butter</div>
<div>
<br /></div>
<div>
<i><u>custard cream</u></i></div>
<div>
270 ml milk</div>
<div>
1 tsp vanila</div>
<div>
2 eggs</div>
<div>
2 egg yolk</div>
<div>
60g sugar</div>
<div>
15g cake flour</div>
<div>
pinch of salt</div>
<div>
<br /></div>
<div>
<i><u>topping</u></i></div>
<div>
sauce</div>
<div>
60g strawberries</div>
<div>
60g sugar</div>
<div>
1/2tbsp lemon</div>
<div>
1/2 tsp vanila</div>
<div>
<br /></div>
<div>
250 g (or less) strawberry cut into pieces</div>
<div>
<br /></div>
<div>
How to make :</div>
<div>
1. Prepare the dough, mix everything except butter. Put it in bread maker, knead it until dough start become elastic. Then knead in the butter until dough become soft and smooth. Cover it and let it proof until double (approximately 1.5 hours)</div>
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<br /></div>
<div>
2. Prepare the custard cream. Whisk eggs, vanilla, egg yolk and sugar until pale and frothy. whisk in flour and salt. In saucepan bring milk to boil, and slowly pour the egg mixture. Put them back in saucepan, stir it until it cook and thicken.. Pour the custard into bowl and cover it with cling wrap.</div>
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<br /></div>
<div>
3. prepare strawberry sauce. Coarsely chop the strawberry mixed it with sugar, lemon and vanilla. Cook it in low heat until it turn jam alike. Let it cool</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySrLyGTh-rRtsb-rGbrYDfBSfKMxiHwS3v7WnxHHiw_E5wDRZ8q3D5eSnledkTsfhJS3hokwwUTqJLFSADV2oNt_Y_8MIAqqmVhr29RYau1Ef0PYcyLgyWxtpPc2aWwfoMALkZ8ZLWb45/s1600/straw1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySrLyGTh-rRtsb-rGbrYDfBSfKMxiHwS3v7WnxHHiw_E5wDRZ8q3D5eSnledkTsfhJS3hokwwUTqJLFSADV2oNt_Y_8MIAqqmVhr29RYau1Ef0PYcyLgyWxtpPc2aWwfoMALkZ8ZLWb45/s400/straw1.jpg" width="400" /></a></div>
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<div>
4.When dough is double divide it into 14 portion, roll them round and put it in the refrigerator for 20 minutes. Grease muffin pan or small pie cup. Preheat the oven 160-180C (depend on your type of oven)</div>
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<br /></div>
<div>
5. Take the dough and flat them, press them in a pie cup. Spoon the custard in the middle.(no further proofing.</div>
<div>
<br /></div>
<div>
6. bake them 12-15 minutes or until golden brown. Let it cool, remove from the muffin tin. </div>
<div>
7. Mix strawberry sauce with strawberry pieces, put it as the topping.</div>
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Anonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.com1tag:blogger.com,1999:blog-1531438541296454076.post-32703594630783750442013-10-07T00:00:00.000+08:002013-12-13T13:10:51.932+08:00Chocolate Cream Cheese Bun<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDeCDgYD6Qd7E4h6-yocAsrE8l6mJYNbjzDkDjsdqgDarQYgetV1liVXqGxa1w95IymyHRPhaxbHl3Hj7mmuqLaHB2-L5CDb5vBnVXNwUO05LuDcqqo_d9T1ElQABmaEy1MHKS-YRLGq7L/s1600/DSC01766.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDeCDgYD6Qd7E4h6-yocAsrE8l6mJYNbjzDkDjsdqgDarQYgetV1liVXqGxa1w95IymyHRPhaxbHl3Hj7mmuqLaHB2-L5CDb5vBnVXNwUO05LuDcqqo_d9T1ElQABmaEy1MHKS-YRLGq7L/s400/DSC01766.JPG" title="choco cream cheese" width="400" /></a></div>
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Whenever I passed by one of Japanese bakery shop, I saw the advertisement photo"s. The cream run over the bun. It's so tempting. I tried to browse through pinterest site and hoped can find some delicious bread look alike. I stopped by in some websites, then I found what I want in <a href="http://veronteokitchen.blogspot.com/">Veronika Kitchen</a>. Yeeeeaayyy lets gave a try. Look it's just as I wish runny cream in my bun, horaayyy</div>
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<b><i>Chocolate bun (Recipe Alan Ooi "Bread Magic" modified)</i></b><br />
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310 g high protein flour<br />
20 g cocoa powder<br />
1/2 tsp salt<br />
5 g instant yeast<br />
1 tbsp full cream milk powder<br />
190 g water<br />
65 caster sugar<br />
40 g butter<br />
<br />
<b><u>Filling</u></b><br />
250 g cream cheese<br />
60 g icing sugar<br />
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<b><u>Topping</u></b><br />
fresh milk<br />
almond<br />
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<b><i><u>Method</u></i></b><br />
1. in bread maker, combine all ingredients and set in dough mode<br />
2. Let it proof until double<br />
3. Meanwhile, mix cream cheese with icing sugar, keep chilled until time of use<br />
4. divide dough into 12 pieces and wrap with the filling. This dough is sticky, use ceramic bowl/cup will help to shape the bun.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcFlkMqBH-SGaI4ynjnpMkofPRek6Daywp_VnA9u8wNFml25CaOBXAqhEg-SNjp37tzi5fICPsSBAqxQoh22gELRfEIggB4-PLCMKU2LZLUNtm-Q6RMi6w219lg3L5AzbPr6b914oVXRMj/s1600/DSC01746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcFlkMqBH-SGaI4ynjnpMkofPRek6Daywp_VnA9u8wNFml25CaOBXAqhEg-SNjp37tzi5fICPsSBAqxQoh22gELRfEIggB4-PLCMKU2LZLUNtm-Q6RMi6w219lg3L5AzbPr6b914oVXRMj/s320/DSC01746.JPG" width="320" /></a></div>
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Flatten the dough in the small cup, put a portion of cream cheese</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mvxOSLOBXT-mTIq8vieb6m81J5csHoqECnm_t5-K4fPGhac9c1oPSBigm-cIEFtj0EwRd6A7gz1YAHYK4CGDM8SU5RQcTb4Ihg2NlqkwbVLZTXafJCtqEXBjk_EzusYF0pxXhqBsciTm/s1600/DSC01747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mvxOSLOBXT-mTIq8vieb6m81J5csHoqECnm_t5-K4fPGhac9c1oPSBigm-cIEFtj0EwRd6A7gz1YAHYK4CGDM8SU5RQcTb4Ihg2NlqkwbVLZTXafJCtqEXBjk_EzusYF0pxXhqBsciTm/s320/DSC01747.JPG" width="320" /></a></div>
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Pinch the edge to seal and place it down.</div>
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5. Place wrapped dough on to line tray and let it proof for 45 minutes, until puffy and big<br />
6. Preheat oven at 170-180 C<br />
7. brush the top with fresh milk and sprinkle with almond<br />
8. Bake for 15-20 minutes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSwGExCeD-rwV15TsNBE1U3rJvTf12FKCYutVTGAczhObCy1oMaqJRR5nzrzo2fNdpTFI2mW0cXMlsWrSX4LJ7R_GXyZgx4e7B0qmCR0Lq4IRD2yh06lu69E4jTKI7JdjWuL8IRLPJd9kJ/s1600/DSC01768.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSwGExCeD-rwV15TsNBE1U3rJvTf12FKCYutVTGAczhObCy1oMaqJRR5nzrzo2fNdpTFI2mW0cXMlsWrSX4LJ7R_GXyZgx4e7B0qmCR0Lq4IRD2yh06lu69E4jTKI7JdjWuL8IRLPJd9kJ/s400/DSC01768.JPG" width="400" /></a></div>
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Actually this advertisement that intrigue me a lot, even I brought this bread into my dream. I couldn't buy those because they have no JAKIM's Halal certificate yet *crying*<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJC5auaPQJkcNzFmUc-HpINJU8MY2KZ1JZfo37A3Noljc2EHdwvh4MHMDf4_wtNIz8wXVmoN0xViv4gQxZEDcAb8jp_K5P2VjUJyKGwuSjhA1sasGmwaKNC5fUByeYPR0ZnIfL1oF6ihq/s1600/komugi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJC5auaPQJkcNzFmUc-HpINJU8MY2KZ1JZfo37A3Noljc2EHdwvh4MHMDf4_wtNIz8wXVmoN0xViv4gQxZEDcAb8jp_K5P2VjUJyKGwuSjhA1sasGmwaKNC5fUByeYPR0ZnIfL1oF6ihq/s320/komugi.jpg" width="320" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.com0tag:blogger.com,1999:blog-1531438541296454076.post-88440639782894558002013-10-06T22:14:00.002+08:002014-01-16T17:09:41.568+08:00Pumpkin Cake<i>Gandrung dengan rasa pumpkin, rasanya cake lembut ini perlu dicoba. Tadinya sudah kebayang kalau cakenya sedikit dense tapi nyatanya tak begitu, tetap lembuttt.... </i><br />
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I only have steamed pumpkin in the freezer. I remembered about Hesti Kitchen, my favorite blog, she had a suggestion to strain the pumpkin to reduce water from the pumpkin pure. I just took one of her pumpkin recipe. It look so soft like butter cake. I decided just make it a try.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPx5tai3ZZK3LI2C4McWH_fyZYqy4zXvAC580J5ClUQyiMw3IAmZjdnKjK06j8DCqHcf0PKcF5pXA3gPkaxznwrk1vwdaYPeKHlubDtI5nvK4P12GbGypVy3sqOzlIa5E7_ppV2g2QtR5V/s1600/DSC01721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPx5tai3ZZK3LI2C4McWH_fyZYqy4zXvAC580J5ClUQyiMw3IAmZjdnKjK06j8DCqHcf0PKcF5pXA3gPkaxznwrk1vwdaYPeKHlubDtI5nvK4P12GbGypVy3sqOzlIa5E7_ppV2g2QtR5V/s400/DSC01721.JPG" height="265" width="400" /></a></div>
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<b><i><u>Pumpkin Cake (recipe by <a href="http://hesti-myworkofart.blogspot.com/search/label/Labu">Hesti Kitchen</a>)</u></i></b><br />
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<b>Ingredients</b><br />
6 egg yolks<br />
4 white eggs<br />
200 g sugar<br />
1 tsp emulsifier<br />
175 all purpose flour<br />
1/2 tsp baking powder<br />
25 g milk powder<br />
300 g mashed steam pumpkin (or bake)<br />
150 g butter (melted)<br />
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<b>Method</b><br />
1. Preheat oven 350F. Butter square cake pan 20 x 20 x 4 cm dust with flour<br />
2. In the mixer bowl, beat egg, sugar, emulsifier until light and fluffy. Low the speed add sifted flour, milk powder, baking powder just until combine.<br />
3. Add mashed pumpkin whisk until combine.<br />
4. Add melted butter, fold with spatula until well incorporated<br />
5. Oven for 35 minutes or until done. test with toot picks, if come out clean, it's done<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEaIhGem-nWkFeRFOaB52frrXVEiGCg3qSYLLHDPgKoD0JY3BTgfLBcf-flFTn47FiYGEKWSz35dadTfetb9iJl2l1dC6KvCOh2ipDotNXZH0Z1S_8IikmcfgyS1_as_WHTOW5nVioxeo6/s1600/DSC01724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEaIhGem-nWkFeRFOaB52frrXVEiGCg3qSYLLHDPgKoD0JY3BTgfLBcf-flFTn47FiYGEKWSz35dadTfetb9iJl2l1dC6KvCOh2ipDotNXZH0Z1S_8IikmcfgyS1_as_WHTOW5nVioxeo6/s400/DSC01724.JPG" height="265" width="400" /></a></div>
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This cake is perfect, it taste so delicious. Even it can't last a day :). I will remake it again next time :)Anonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.com0tag:blogger.com,1999:blog-1531438541296454076.post-6637658383995529552013-09-10T11:53:00.000+08:002013-10-04T11:55:31.697+08:00Quinoa Fried "rice"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASEgs89odupbqhp3zq57OMSJJpYN72vTrtY1EXokJgG9eJevHoMeZHRyoIBcFMwV8VAQAHxTXhQe_0ijB-715nRWiB5ddqrI11zyl0mymTB6uVrvIoufeNOHr3i3GwMidp2aRuKg9gV4v/s1600/q1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASEgs89odupbqhp3zq57OMSJJpYN72vTrtY1EXokJgG9eJevHoMeZHRyoIBcFMwV8VAQAHxTXhQe_0ijB-715nRWiB5ddqrI11zyl0mymTB6uVrvIoufeNOHr3i3GwMidp2aRuKg9gV4v/s320/q1.JPG" width="320" /></a></div>
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Looking for something healthy because my husband get diabetic. He was caring for fried rice, bu sure he can't have it unless i could find a rice's substitute with a non starch thing. From google I found out about Quinoa, It is grain like crop, it closely related with beet root, spinach and tumbleweeds.This seed has already consumed for 3000-4000 years ago. It contain essential amino, acids like lysin and good quantities of calcium, phosphorus and iron.<br />
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This is raw quinoa look alike.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK7_zrhLa-_v6iwMbDDIFFd0nXytxhvGwQOKhNEIXHrfdViSiIeE1P2RJeMN81w2ydMujFCzKx74BPW88NoMIhVgQYgbM0YrskmQhY6_NmMufBWa8amX5Hq7Bmlygm_F-ZrJjBjvImCET8/s1600/q2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK7_zrhLa-_v6iwMbDDIFFd0nXytxhvGwQOKhNEIXHrfdViSiIeE1P2RJeMN81w2ydMujFCzKx74BPW88NoMIhVgQYgbM0YrskmQhY6_NmMufBWa8amX5Hq7Bmlygm_F-ZrJjBjvImCET8/s320/q2.JPG" width="320" /></a></div>
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It need special treatment before cooking as it has a coating bitter tasting called saponins, making it unpalatable<br />
This step you need to do to prepare quinoa<br />
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1. rinse quinoa, drain and allow to dry before attempting to cook. Moisture is the enemy. You can get delish quinoa regardless but it will be even fluffier if you let it dry fully. Just put it in strainer and let it for about 20 minutes.<br />
You need to be careful while rinse it, use tap water to rinse so it will remove saponin perfectly. You will see if the water is already clear it mean not much saponin left so it will be less bitter<br />
2. Toss the dry quinoa straight in the pot without water and allow to toast on medium heat just for a few minute, you need to stir to prevent burning.<br />
3. Add water with ratio 1.5 water per 1 cup quinoa<br />
4. bring it to boil, reduce to low heat, cover and simmer for approx. 12 minutes<br />
5. Remove the lid, fluff with fork and dig straight in. If it still liquid yet let it simmer for another minutes<br />
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Quinoa is ready to cook :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLEIGCrJ60QU47uyh4f0nGGT2Q8R1ysaYt-jgtybZDwfPkPZG1C7laTlyDRJZIwmJSScovK4KT7dmbFIVSabK57rtmbeW73dWZluew4AH6dWE8ACduXj7kI59ghzS-xy9CwYrLRsv-bFd/s1600/q3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLEIGCrJ60QU47uyh4f0nGGT2Q8R1ysaYt-jgtybZDwfPkPZG1C7laTlyDRJZIwmJSScovK4KT7dmbFIVSabK57rtmbeW73dWZluew4AH6dWE8ACduXj7kI59ghzS-xy9CwYrLRsv-bFd/s320/q3.JPG" width="320" /></a></div>
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Quinoa fried rice<br />
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Ingredients<br />
1/3 cup quinoa<br />
red onion thinly slice<br />
garlic thinly slice<br />
chili thinly slice<br />
soy sauce<br />
green pea<br />
carrot cut in cube<br />
chicken breast (cooked) cut in cube<br />
meat ball<br />
eggs<br />
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Method<br />
1. Saute chicken, carrot, meatball, green peas set aside. Add egg scramble it, set aside<br />
2. Put garlic, onion and chili, saute it until fragrance, ad salt and soy sauce, mixed all ingredient well<br />
3. For the last add quinoa, mixed it and stir for a few minutes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOdp-CigTo5mT1yJTymXL6x8kYC97HLssD8zFdfr17n2WyKv7t8FvcjD42LIWTSdcXMEr-UgSHKQaAzy5dI-lG5St6JAkDj42yPuHKaAnfn02fGHF0DaeO1sVL162qQDgcAmCqHR0mzid3/s1600/q4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOdp-CigTo5mT1yJTymXL6x8kYC97HLssD8zFdfr17n2WyKv7t8FvcjD42LIWTSdcXMEr-UgSHKQaAzy5dI-lG5St6JAkDj42yPuHKaAnfn02fGHF0DaeO1sVL162qQDgcAmCqHR0mzid3/s320/q4.JPG" width="320" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.com0tag:blogger.com,1999:blog-1531438541296454076.post-32319284763103990662013-06-14T11:04:00.000+08:002013-10-05T11:05:13.669+08:00Black Forest<b><i><u><span style="font-family: Georgia, Times New Roman, serif;">BLACK FOREST</span></u></i></b><br />
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<b><i><u>Chocolate sponge cake (by Yongki Gunawan)</u></i></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1jZ7hWSxa6aV2cvzyDhtvat2Vm5EGIvN7iZNdOH080o7uEmUV6tCTS3p-FVV4cT_gEIgMzNAewZmtpe3b83Uu-kgQkP1Y09UVsfmD1yx6I-6kbmyYFkHWV-G9_Vj5IKj1iitnkYrslAT/s1600/DSC01125.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1jZ7hWSxa6aV2cvzyDhtvat2Vm5EGIvN7iZNdOH080o7uEmUV6tCTS3p-FVV4cT_gEIgMzNAewZmtpe3b83Uu-kgQkP1Y09UVsfmD1yx6I-6kbmyYFkHWV-G9_Vj5IKj1iitnkYrslAT/s400/DSC01125.JPG" width="400" /></a><b>Ingredients</b><br />
A.<br />
8 egg yolks<br />
7 eggs<br />
200 g castor sugar<br />
15 g emulsifier<br />
1 tsp vanilla<br />
15 g milk powder<br />
150 g butter (melted)<br />
1-2 tbsp chocolate paste (optional)<br />
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B.<br />
sifted :<br />
100 g all purpose flour<br />
25 g corn flour<br />
25 g cocoa powder<br />
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<b>Method</b><br />
1. Preheat oven to 180C. butter 3 pieces square cake pan 24 x 24 x 3cm, line the botto with parchment paper. Butter the parchment<br />
2. In the bowl of electric mixer beat egg yolk, egg, sugar and egg emulsifier until thick, white and fluffy.<br />
3. Fold in sifted B with rubber spatula until well combined<br />
4. Add butter and mix until well incorporated(dont over mix)<br />
5. pour into 3 cake pans bake for 25 minutes. remove the cake from the mould immediately when baked<br />
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<b><i><u>cream </u></i></b><br />
Non Dairy whipped cream beat until stiff form<br />
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<b><i><u>Light simple syrup</u></i></b><br />
100 g sugar<br />
300 ml water<br />
* Mix water and sugar, heat until dissolve. Remove from the heat, stir it let it cold.<br />
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<b><i><u>Dark cherry custard</u></i></b><br />
<b>Ingredients</b><br />
1 can dark cherry, separate cherry from the syrup<br />
300 ml dark cherry syrup (add water to reach 300)<br />
50 g sugar<br />
3 tbsp corn flour<br />
<br />
<b>method</b><br />
1. cut cherry into half, set aside<br />
2. boil sugar and dark cherry syrup, low the heat, add corn flour (dissolve it with a little water). Stir continuously until thick and boil. Remove from the heat add the cherry. Let it cold<br />
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<b>To assemble</b><br />
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Place one cake layer on the plate, spread with cream (put in piping bag, cut and make line), cherry custard, cream, cherry custard. Top with second layer cake, repeat to spread the frosting. Top with third layer of cake, frosting all the side with cream, decorate as you like<br />
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<br />Anonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.com0tag:blogger.com,1999:blog-1531438541296454076.post-8224274435308037142013-05-14T10:12:00.000+08:002013-10-04T10:14:29.848+08:00Mango Mouse cake<div class="separator" style="clear: both; text-align: center;">
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Mango Mouse Cake<br />
Ingredients:<br />
[Sponge Cake ] take from <a href="http://allthatmatters2rei.blogspot.com/2009/04/mango-mousse-cake.html">all that matters</a><br />
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(A)<br />
2 egg whites<br />
40g fine sugar<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4LKjjfT0jOsDyxBSSbLKXv8d2AWxvMuurgChurV-SMavEku08zUrVZkbuXs2paKOleBekHf5vvnKJ8qkGSsAZ4f7IbvM6Dk3Zs_u18Xmir3Q7lA7hyWyllk9Cl7DLiZbXERVebyrnnQVD/s1600/m1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4LKjjfT0jOsDyxBSSbLKXv8d2AWxvMuurgChurV-SMavEku08zUrVZkbuXs2paKOleBekHf5vvnKJ8qkGSsAZ4f7IbvM6Dk3Zs_u18Xmir3Q7lA7hyWyllk9Cl7DLiZbXERVebyrnnQVD/s400/m1.JPG" width="400" /></a></div>
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(B)<br />
2 egg yolks<br />
30g fine sugar<br />
1/2 tsp vanilla essence<br />
50g milk<br />
24g corn oil<br />
68g cake flour (sifted)<br />
1/4 Tsp bicarbonate of soda (sifted)<br />
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Preparation:<br />
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[Sponge Cake]<br />
1) Prepare and line a 7 x 7 inch baking tin. In a clean bowl, whisk egg white until foamy. Slowly add sugar and whisk till stiff peak form. (daku pake loyang seadanya)<br />
2) In another bowl, whisk egg yolks and sugar till pale and fluffy.<br />
3) Add vanilla essence, milk and corn oil to egg yolk mixture then fold in the sifted flour mixture.<br />
4) Fold in the egg yolk mixture into egg white mixture.<br />
5) Bake at 150°C for around 30 minutes or till skewer comes clean. Let the cake cool and slice horizontally 2 slices </div>
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Making mango mousse:<br />
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Ingredients<br />
17 g Gelatine Powder<br />
60 g hot water<br />
350 Whipping cream<br />
3tbsp icing sugar<br />
300 g mango pure in room temperature<br />
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How to make<br />
Whipping the cream - Whip cream until it is at mousse state (roughly 70% stiff). Add in icing sugar and whip on low speed to dissolve the sugar. <br />
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Making gelatine solution - Soak gelatine in water and allow it to bloom for 5 minutes. Heat the gelatine mixture over a double boiler untill gelatine dissolves completely. Leave to cool. <br />
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Making mango mousse - Combine gelatine mixture and mango puree. Fold in whipped cream to obtain a smooth pale-orange mango mousse. <br />
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Cake Assembly:<br />
Slicing sponge cake - Slice sponge cake into 2 even layers using cake leveller or long serrated/palette knife. Slice off the part that has domed. <br />
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Preparing the sponge and mousse layers - Place one sponge layer into a 8 inch cake ring supported by a cake board below. There should some allowance surrounding the sponge layer. Spread 100 g of cubed mango over the first sponge layer. Pour half of the mango mousse over the first sponge layer. Place the second sponge layer over mousse layer. Spread the remaining cubed mango over second sponge layer, then poyr remaining mousse. Place cake ring in the refrigerator until four hours <br />
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Ingredients for the Mango Mirror : (take from <a href="http://www.hildastouchofspice.com/2012/08/mango-mousse-mirror-cake.html">Hilda</a>)<br />
125 ml Water<br />
100 gms. fresh Mango Puree (disaring dulu yak)<br />
45 gms. Sugar<br />
9 gms. Gelatin pwd.<br />
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Making mango mirror:<br />
Making gelatine solution - disolve some sugar in part of the water and Soak gelatine in other part water and allow it to bloom for 5 minutes. Heat the gelatine mixture over a double boiler until gelatine dissolves completely. Leave to cool. <br />
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Making the mango mirror - Combine cooled gelatine solution sugar and mango pure. Pour it over the chilled and assembled mango mousse cake. <br />
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Anonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.com0tag:blogger.com,1999:blog-1531438541296454076.post-3521027352700688712013-04-21T09:55:00.000+08:002013-11-24T17:24:39.336+08:00Chocolate Raisin loaf Bread<br />
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It has been Sunday evening and I still couldn't decide which kind bread I would like to make for kid's breakfast. It was such tiring day and i just want to make a quick bread without shape too much. I have interested with some bread that Vivian Pang posted in her blog, I would go with the easiest one<br />
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Recipe from Vivian Pang<br />
Adapted and slightly modified from The World of Bread, Alex Goh<br />
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Using stand mixer and this recipe yield about 720 g dough. Baked into one sandwich loaf and sausage loaf.<br />
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Ingredients:<br />
<br />
(A)<br />
320g bread flour<br />
80g all-purpose flour<br />
20g sugar<br />
1 teaspoon salt<br />
1 teaspoon instant yeast<br />
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<span style="background-color: white; color: #222222; font-family: Georgia, serif; font-size: 15px; line-height: 20px;">(</span>B)<br />
1 egg<br />
220ml water<br />
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<span style="background-color: white; color: #222222; font-family: Georgia, serif; font-size: 15px; line-height: 20px;">(</span>C)<br />
30g butter (replace with vegetable oil)<br />
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(D) Sausage cheese filling<br />
2 sausages (diced)<br />
45g shredded cheddar cheese<br />
*mix together and set aside<br />
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1-2 tablespoons vegetable oil for brushing<br />
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1 egg (lightly beaten) for egg wash<br />
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<b>Methods:</b><br />
1. Place all ingredients (A) into mixing bowl. Follow by (B) and knead to form dough.<br />
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2. Add butter (oil) into the dough and continue knead till can be stretched to form a "window panel". Shape the dough into round and place into a lightly oiled bowl. Cover and rest for 1 hour and 15 minutes or until double in size.<br />
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3. De-gas dough and transfer on a lightly floured surface. Divide the dough into 2 portions.<br />
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a) Sandwich Loaf bread<br />
-Shape one of the portions into round and set aside to rest for 10 minutes. Roll out the dough into rectangle shape with rolling pin. Then, roll up like swiss roll. Place into lined or lightly oiled baking tin <br />
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b) Sausage loaf (in L23 cm x W13 cm x H8 cm cake mould)-----I used this<br />
-Divide the other portion into 4 (about 90g each). Shape into round and leave to rest for 10 minutes. Roll out into round and wrap ¼ of the sausage cheese filling into ball. Repeat the same for the rest.<br />
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-Slightly flatten the ball with hand. Brush some oil on surface. Cover the oiled dough with the other flatten ball. Repeat the same for the other balls. It gives you 2 sets of stacking dough. --- I didnt use this<br />
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-Roll out the stacked dough into rectangle shape (the length should be about length of baking pan). Brush the rectangle surface with oil, roll up like a swiss roll. Repeat the same for the other dough.<br />
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With a scraper, cut each roll into 6 equal triangles. Then transfer into lined/ oiled baking pan. Make sure the sealing side is facing down<br />
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4. Leave to prove for about 45 minutes or until double in size. Apply egg wash. Bake in preheated oven at 170C for 30 minutes. Cover with aluminium foil if the colour brown too fast.<br />
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* Do adjust according to your oven temperature.</div>
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5. Remove the bread immediately from baking tin and leave to cool completely on a wire rack. While is hot brush the surface with some butter. This will give you shine looking bread and yield soft crust. <br />
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Anonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.com0tag:blogger.com,1999:blog-1531438541296454076.post-87700610873117973962013-04-02T10:03:00.000+08:002013-10-04T10:04:26.288+08:00Honey Bun with Cheesy Meat loafHoney Bun with Cheesy Meat loaf<br />
(bun recipe from Happy home baking)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi59Zb3GfocxonXM82c4l5-Xd0pQc1CXVudHhn92jL66CcJbCiLSppVjTUyNdAkwOSQ_WwY7v8Lj_qjm3xUYL-uVedzExPNa2D-P4ukiLCk7lP0sRLyqFLAw8dkP6u2KohPWDDRrzSaTMlL/s1600/bun.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi59Zb3GfocxonXM82c4l5-Xd0pQc1CXVudHhn92jL66CcJbCiLSppVjTUyNdAkwOSQ_WwY7v8Lj_qjm3xUYL-uVedzExPNa2D-P4ukiLCk7lP0sRLyqFLAw8dkP6u2KohPWDDRrzSaTMlL/s400/bun.JPG" width="400" /></a></div>
Ingredients<br />(makes 9 buns)<br /><br />300g bread flour<br />4g (about 2/3 tsp) salt<br />4g (1 tsp) instant yeast<br />1 egg lightly beaten plus enough milk to make 200g<br />50g honey<br />30g unsalted butter<br /><br />Filling<br />Meatloaf<br />cheese<br />mayonnaise<br /><a name='more'></a><br />Method:<br /><ul>
<li>Place all ingredients except the butter in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Select the Dough function of the bread machine and press start. After about 8mins of kneading (the ingredients should form a smooth dough by now, otherwise add in 1 tablespoon of bread flour if the mixture seems very wet), add in the 30g of butter. Let the machine continue to knead the dough. After the kneading cycle has stopped (20mins), Stop and Restart the machine. Continue to let the machine knead for another 10mins.</li>
<li>Stop the machine and remove dough from the bread pan. Shape the dough into a smooth round and place in a lightly greased mixing bowl , cover bowl with cling wrap and let it rise till double in volume for about 60 ~ 90 mins.</li>
<li>Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead. Divide into 9 equal portions and shape them into rounds. Cover with cling wrap, let the doughs rest for 10mins.</li>
<li>Flatten each dough into a round disc and press out the trapped air. Put the filling, Shape and roll into a smooth round ball.</li>
<li>Place doughs seams side down on a 20cm by 20cm square baking tray (lightly greased with oil or butter or line it with parchment paper). Loosely cover with a damp cloth or cling wrap and let doughs proof for 45 ~ 60 mins or until double in size.</li>
<li>When ready to bake, brush the surface of the dough with milk. Bake at preheated oven at 200 degC for about 15 ~ 20 mins until the bread is golden brown all over. Cover the surface with a sheet of aluminum foil if the surface browns too quickly. Remove from oven, unmold immediately and let cool on wire rack</li>
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Anonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.com0tag:blogger.com,1999:blog-1531438541296454076.post-89969180786827178802013-03-12T10:52:00.000+08:002013-10-02T10:56:41.733+08:00Surabaya's Layer Cake (less egg)Surabaya layer cake or it well known as lapis surabaya, is one of Indonesia's famous cake. It has light and soft texture because of using so many egg yolk. The original recipe actually need 30 egg yolks, but this economic version only need 15.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8dJ0bXuCDMC2ZYpRxKB5sqrAVdIapGe4jTIFcITcEWG6ySCeyck6a7PvY3vAEE86amDnQj8ZuFxGTy7SdyQMZL2NYjc2CQfbhZT9jqrUg1soR_JMMlTTllWJffNSZPHcclIR7iuHv7Yj/s1600/sura.jpg"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8dJ0bXuCDMC2ZYpRxKB5sqrAVdIapGe4jTIFcITcEWG6ySCeyck6a7PvY3vAEE86amDnQj8ZuFxGTy7SdyQMZL2NYjc2CQfbhZT9jqrUg1soR_JMMlTTllWJffNSZPHcclIR7iuHv7Yj/s400/sura.jpg" width="400" /></a><br /><br /><br /><b><i>Recipe </i></b><a name='more'></a> <br />from Sedap sekejapPemula modif by <a href="http://wulanskitchen.blogspot.com/">Wulan</a><br /><br /><b>Yellow cake</b> (make it 2 recipe, one by one)<br /><br />3 egg<br />2 egg yolk<br />60 gr granulated sugar<br />1 tsp emulsifier<br />35 gr all purpose flour<br />15 gr milk powder<br />15 gr corn starch<br />100 gr butter (melted)<br /><br /><br /><b>chocolate cake</b><br /><br />3 egg<br />2 egg yolk<br />60 gr granulated sugar<br />1 tsp emulsifier<br />25 gr all purpose flour<br />10 gr milk powder<br />15 gr corn starch<br />15 gr choco powder<br />100 gr butter (melted)<br /><br /><br /><b>How to make</b><br />1. Preheat oven to 160C, butter 22cmx3cm square cake pan line the bottom with parchment paper. Butter the parchment<br /><br />2. In the bowl of electric mixer beat the egg and sugar until light and fluffy, with mixer and slow speed add the sifted dry ingredients, beat until just combine<br /><br />3. Add melted butter to the butter and using spatula beat just until combine.<br /><br />4. Pour into the pan and bake it for 20 minutes<br /><br />Do the same for chocolate cake <br /><br /><b>For finishing :</b><br />On serving platter place one yellow cake (bottom side up) spread it with strawberry jam (or chocolate ganache) top with chocolate cake. Spread again with filling and top it with third layer (bottom side down)<br /><br /><br /><br /><br /><br /><br />Anonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.com0tag:blogger.com,1999:blog-1531438541296454076.post-65859569963160679452013-02-24T18:32:00.000+08:002013-10-01T17:33:59.388+08:00Simple Tiramisu<div class="MsoNormal" style="margin-bottom: 8px; margin-top: 8px;">
<span style="font-family: Trebuchet MS, sans-serif;">Pengen banget makan tiramisu, tapi kalau beli di luaran halal ngga nya ga jelas, ya sudah bikin yang simple saja <br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf3_YmDy33slSiQX-vhWbTuavEgCx89PA0Q4H4La2n19o8liYF_wlPlcfJOuWxeNz1ij9q5kkR6tqddRWt5GhCjZd8HStKXeBrTW3NVf4gcXulUvkP4vdn7C9Yuk_avdFSkiN1y_RHFsrq/s1600/tira.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf3_YmDy33slSiQX-vhWbTuavEgCx89PA0Q4H4La2n19o8liYF_wlPlcfJOuWxeNz1ij9q5kkR6tqddRWt5GhCjZd8HStKXeBrTW3NVf4gcXulUvkP4vdn7C9Yuk_avdFSkiN1y_RHFsrq/s400/tira.jpg" width="400" /></a><span style="font-family: Trebuchet MS, sans-serif;"><b><i>Cake or lady finger</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /><b><i>Coffee syrup :</i></b><br />250 ml water<br />4tbsp instant coffee<br />4tsp sugar<br />*mixed all ingredients<br /><br /><br /><b><i>Cream</i></b><br />300 ml whippcream<br />500 gr mascarpone cheese<br />60 gr icing suga<span style="background-color: white; color: #333333; line-height: 18px;">r</span></span></div>
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<ul>
<li><span style="color: #333333; line-height: 17.98611068725586px;"><span style="font-family: Trebuchet MS, sans-serif;">Whisk whippcream and sugar until stiff, add mascarpone cheese whisk with slow speed. Add coffee syrup as you like.Divide the cream into two portion</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Moving as quick as possible dip one third of the lady fingers in the cold coffee, one at a time, and place them on the bottom of the pan in a single layer. You might need to break a few to fit perfectly into the pan</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Spread the cream all over the lady fingers</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Place the second layer of lady fingers</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">add the remaining cream.</span></li>
<span style="font-family: Trebuchet MS, sans-serif;">You can garnish it with chocolate powder</span></ul>
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<br />Anonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.com0tag:blogger.com,1999:blog-1531438541296454076.post-75497647997800219242013-02-19T12:30:00.000+08:002013-10-02T12:31:25.844+08:00Mini Fruit PieI just remembered when I was a little kid my mom made this pie for the first time. At that time I think it taste like heaven. I do like this pie until now, just want to try to make it for my kids.<br />
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<b>Ingredients</b><br />
150 gr butter<br />
300 gr all purpose flour<br />
3 tbsp sugar<br />
1/2 tsp salt<br />
<a name='more'></a><br />
2 egg yolk<br />
5 tbsp ice water<br />
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<b>For Filling</b><br />
600 ml water<br />
1/2 can sweetened condensed milk<br />
30 gr custard flour<br />
75 gr sugar<br />
2 egg yolk<br />
1 tsp vanila<br />
1 tbsp butter<br />
<b><br /></b>
<b>How to make</b><br />
1. In food processor blend flour salt and buttre until it looks like little peas. Add egg yolk and blend once again.<br />
2. Add in water and blend it just like it sticking<br />
3. Take it out, make it round, wrap it with cling wrap and put it in the refrigerator for 15 minutes<br />
4. roll out in lightly floured surface and cut wit small circle ring.<br />
5. press the circle in small pie pan, make small holes using fork just to prevent it from buble<br />
6. Bake it in 350F for 15-20 minutes<br />
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For the filling<br />
Mixed all filling ingredients except butter, sifted, put into the pan, with low heat, stir it until boil.<br />remove from the heat, add butter.<br />Cover it with cling wrap and wait it until cool before use.<br />
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Finishing<br />
Spoon the filling into the crust, garnish it with any fruit you like<br />
<br />Anonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.com0tag:blogger.com,1999:blog-1531438541296454076.post-44876183224334666522013-02-05T09:17:00.000+08:002013-10-04T09:18:19.834+08:00Spring Onion BunSpring Onion Bun (Recipe from Bread Magic by Alan Koi)<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtO6bcPTyQI5Wh4fCiudGdCfsXH1oeYyaRwTNRCw2MkboQaAQGf0sNW9uAnaF2VsBZLu33wPBcVJc9Z38tT0L_Yed2s3LUwuIlv09Up13lXfr8n4RD2oPKxzdt289leAh6GWZQYT6FbHZ/s1600/onion.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtO6bcPTyQI5Wh4fCiudGdCfsXH1oeYyaRwTNRCw2MkboQaAQGf0sNW9uAnaF2VsBZLu33wPBcVJc9Z38tT0L_Yed2s3LUwuIlv09Up13lXfr8n4RD2oPKxzdt289leAh6GWZQYT6FbHZ/s320/onion.jpg" width="320" /></a><b>Ingredient for bread dough A</b></div>
<div>
300 g high protein flour</div>
<div>
1/2 tsp salt</div>
<div>
11/2 tsp milk powder</div>
<div>
50 gr caster sugar</div>
<div>
<br /></div>
<div>
<b>Ingredient for bread dough B</b></div>
<div>
125 ml water</div>
<div>
11/2 tsp instant yeast</div>
<div>
1 egg (medium)</div>
<div>
<br /></div>
<div>
<b>Ingredient for bread dough C</b></div>
<div>
40 g butter</div>
<div>
<a name='more'></a><br /></div>
<div>
For topping</div>
<div>
1/2 egg-grade B</div>
<div>
70 gr spring onion (finelly diced)</div>
<div>
70 g mayonnaise</div>
<div>
some salt</div>
<div>
<br /></div>
<div>
For glazing</div>
<div>
1 egg beaten</div>
<div>
<br /></div>
<div>
Method</div>
<div>
1. To make the topping : Mix all ingredients together and keep chilled till needed</div>
<div>
2. To make bread dough : Combine ingredient A in a mixer. Blend well before adding in ingredient B. Beat until a dough is formed. Add ingredient C and beat until dough is smooth and elastic to the touch</div>
<div>
3. Leave the dough in a big bowl, covered with damp cloth in a warm place for 40 minutes. Once double in size, divide dough into 45 gr portion shape it into oval. Lay them on a greased baking tray, cover and rest for another 40 minutes</div>
<div>
4. Glaze with beaten egg wash, spread some filling, baking in preheated oven at 180C for 10- 15 minutes (or golden brown) Cool well on wire rack</div>
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.com0tag:blogger.com,1999:blog-1531438541296454076.post-4982647854477873722013-02-03T10:22:00.000+08:002013-10-03T10:22:57.270+08:00Apple and Aprikot braid<div>
Just want to make braid without shaping too many, just one in a go</div>
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</div>
<div>
<br /></div>
Ingredients:<br /><br />2 ¼ cups bread flour<br />¼ cups sugar<br />1/2 tsp salt<br />1 packet (7 gram) dry yeast<br />1 egg<br />½ cup + 2 tbsp milk<br />¼ cup butter<br /><br />Egg wash:<br />1 egg - beaten <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TKDGC-Yqfubzax-cif_x3FeM4MlBarxtr4g6ZzQqGr-fe-w-U7YOSkIhaMtqSr3Rtupow9f_aetxHyDnn8s6NhgHjYWIzK4Pq8fJJiVxPnkVPso4MGm7gYg_Hf9axMe5C9a_VOAeiZl8/s1600/apple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TKDGC-Yqfubzax-cif_x3FeM4MlBarxtr4g6ZzQqGr-fe-w-U7YOSkIhaMtqSr3Rtupow9f_aetxHyDnn8s6NhgHjYWIzK4Pq8fJJiVxPnkVPso4MGm7gYg_Hf9axMe5C9a_VOAeiZl8/s400/apple.jpg" width="400" /></a></div>
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<a name='more'></a><br /></div>
Fillings:<br /><br />3 apples – peel and sliced thinly<br />1 tbsp brown sugar<br />1 tsp cinnamon<br />Juice of 1 lemon<br />2 tbsp butter<br />¼ cup raisin<br />4 tbsp apricot jam<br /><br />Glaze:<br /><br />½ cup confectioners’ sugar<br />2 tbsp lemon juice<div>
<br /></div>
How to make<br />1. In a mixing bowl combined flour, sugar, salt and yeast. <br />2. In a saucepan melt the butter, turn off the heat and then add in the milk. Let it cool down and beat in the egg.<br />3. Add the milk mixture into the flour and knead into smooth dough. Cover the dough and let it rest in the refrigerator overnight. <br />4. To prepare the filling. Melt the butter and sugar; add in the apple and lemon juice. Cook until the apple is soft and the juice nearly evaporated. Turn off the heat and add in the cinnamon and raisins. Mix well and set it aside to cool down.<div>
5. Punch down the dough and turn it out onto a lightly flour work surface. Roll out the dough to about on rectangle shape. Spread the apricot jam down the middle and top it up with the apple filling.<br />6. On each long side, cut about 1” wide strip and about 2” into the center. Starting at one end, fold alternative strips at an angle across the filling. Pinch end to seal tight. Cover and let it rise for 30 minutes.<br />7. Pre-heat the oven to 350 degree F, brush the braid with egg wash and bake in the oven for 25-30 minutes or until golden brown. Remove and let it cool completely on wire rack. <br />8. Combined the glaze and drizzle all over the braid.</div>
Anonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.com0tag:blogger.com,1999:blog-1531438541296454076.post-74227488269997777912013-01-22T10:13:00.000+08:002013-10-03T10:13:54.664+08:00Mini Japanese Roll CakeNot much to say but this cake is awesome, can draw on top of the cake, n make it beautiful. I copied this recipe from <a href="http://kedaikuistanaku.blogspot.com/2012/10/sweet-green-polka-dot-jrc-japanese-roll.html">Kedai Rachmah</a>, It quite soft and melt cake as I imagine as the butter use water and oil.<br />
<br />
<b>Ingredients </b><br />
<br />
<b>I</b><br />
4 egg yolks<br />
40 gr granulated sugar<br />
40 cc cooking oil<br />
60 cc water<br />
80 gr all purpose flour<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvkGJ7Rmfwj-bof2eK9DdDuJi2k7qUJMrRelnDCVjmslAKs2EjOLLzfdYW5xZCbVkPcyEMdo8lQJDqR3PQOVmyrO4vWSP-6g3pJh9JGFUxdEsPChMkGBNCjJkVPKeuD3fotj5K_xY6g8k/s1600/mini+roll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvkGJ7Rmfwj-bof2eK9DdDuJi2k7qUJMrRelnDCVjmslAKs2EjOLLzfdYW5xZCbVkPcyEMdo8lQJDqR3PQOVmyrO4vWSP-6g3pJh9JGFUxdEsPChMkGBNCjJkVPKeuD3fotj5K_xY6g8k/s320/mini+roll.jpg" width="320" /></a></div>
<b></b><br />
<a name='more'></a><b><br /></b><br />
<b>II</b><br />
150 gr egg white<br />
40 gr sugar<br />
15 gr corn flour<br />
<br />
For pattern decoration<div>
40-50 gr egg whites</div>
<div>
10 gr sugar</div>
<div>
5 gr corn flour</div>
<div>
<br /></div>
<div>
lemon paste</div>
<div>
food coloring</div>
<div>
<br /></div>
<div>
<b>Filling</b></div>
<div>
Non dairy whipped cream</div>
<div>
<br /><b>How to make</b></div>
<div>
<br />Batter I: Beat egg yolks and sugar until fluffy, in medium speed drizzle in oil a little at a time while mixing well and then continued with water until all combined. Fold in flour and mix well. Add lemon paste and food coloring. Set aside.<br /><br />Batter for Decorations: Beat egg whites with half of the sugar until foamy, add in sugar a little at a time while still whisking, until all the sugar is used and it forms soft peak. Fold in cornflour, mix well until the batter appears thicken but not hard peak. Set aside.</div>
<div>
<br /></div>
Get 5-6 tablespoons of Batter I and spoon into the Batter for Decorations, mix well. Divide into two portions. color the batter as you like<div>
<br /></div>
Prepare 2 roll tins measured 22 X22 X5cm. Prepare your paper which is already sketched with your desired patterns and place it on the bottom of the tin. Grease this paper with a little butter (only in the side part) and put the baking paper over. So the paper with patterns is covered by baking paper. Do not grease your baking paper.<br /><br />Draw the pattern. After all patterns are filled and done, put the tin into the freezer until the batter is frozen and dry. <div>
<br /></div>
Batter II: Make this while freezing the patterns. Beat the egg whites with half of the sugar until foamy, add in the rest of the sugar a little at a time while whisking. Add in lime juice, keep whisking until soft peak. Fold in cornflour.<br /><br />Combine Batter I and Batter II until incorporated well enough, no egg whites streaks, that is. Divide into two portions. Drop food colouring as to your liking into one of the portions, mix well. <br /><br />Remove the tin out of the freezer, then pour in the blueberry coloured batter onto the love-patterned tin, and the the other portion into the second tin.<br /><br />Bake for 20-25 minutes or until well cooked. Peel off the paper and let it cool<div>
<br /></div>
Assemble<br />When the cake is cooled, spread the filling over the non-patterned side, roll well and wrap with baking paper. Let it be hardened in the freezer for a little while and serve.Anonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.com0tag:blogger.com,1999:blog-1531438541296454076.post-81038247171466677772012-11-22T17:29:00.000+08:002013-10-02T17:29:56.425+08:00Indonesian shepered pie aka Pastel Tutup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi024G6rUFm5BCGHQJv5cjdcLdzr6aUjg32D5OYrwVWFVIUUCH2RsgC8ptEDkxU0edgyyGiC0Ht07RKd5dHJDcQ98bVZ4UyX74R-m2hwjgQ-WnIWvnL_BZYGo8TcKVTa5i1kEEgdCDuJR_J/s1600/pastel+tutup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi024G6rUFm5BCGHQJv5cjdcLdzr6aUjg32D5OYrwVWFVIUUCH2RsgC8ptEDkxU0edgyyGiC0Ht07RKd5dHJDcQ98bVZ4UyX74R-m2hwjgQ-WnIWvnL_BZYGo8TcKVTa5i1kEEgdCDuJR_J/s320/pastel+tutup.jpg" width="320" /></a></div>
<br />Pastel tutup is one of the many popular Indonesian dishes with Dutch overtone. Pastel tutup has a similar fillings with chicken pot pie , except it’s a lot simpler , less rich , since pot pie uses butter in fillings . The crust on top is not a pie crust like in chicken pot pie , instead pastel tutup has a mashed potatoes as its crust<br /><a name='more'></a><br /><b>For topping</b><br />5 medium potatoes<br />3 egg yolks, <br />3 tbsp milk powder, <br />2 tbsp of butter<br /><br />Boil 5-6 medium baking potatoes about 35-40 minutes with skin on . Once it’s done peel off the skin , mash with potato masher , add salt pepper and sugar, egg yolks, milk powder, butter into the mashed potato . Set aside <div>
<br /><div>
<br /></div>
<div>
<b>filling ingredients</b></div>
<div>
<br />200 g chicken cube<br />2 item braises egg<br />2 carrot, small dice cut<br />50 g pea<br />50 g ear mushroom, Soak in water boils until soft <br />50 g dry so'un / mihun<br />1 bar celery, smooth cut<br />6 item shallot, cut<br />2 garlic, contuses<br />2 tablespoon butter or fried oil<br />1 egg yolk to nub<br />1/2 teaspoon pepper<br />1/4 teaspoon salt<br />1 teaspoon sugar<br />water + corn starch for thicken</div>
<div>
<b><i><br /></i></b></div>
<div>
<b><i>Cooking Steps</i></b><br /><br />Heats oven with temperature 100° C.<h3 style="margin: 0.5em 0px;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: small;"><span style="font-weight: normal;">Prepares its contents formerly, saute shallot and garlic with 2 tablespoon butter or oil until wilting. Adds chicken cube and carrot cook until done (you can add water in this phase). Add remain filling ingredients, and corn starch which already dissolved in water to thicken<br /><br />Takes heat resistant dish, buttered. Put some of pure potatoes in dish base smooths down. Pours the filling contents. Adds sliced egg, then wrap the remain with pure potatoes again,<br />Sprays a few pure potatoes as decoration in part of dish side. cover with shaken egg yolk.</span></span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: small; font-weight: normal;">You can add grated cheese if you like</span></h3>
<h3 style="margin: 0.5em 0px;">
<span style="font-weight: normal;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Bake until the colour become brown yellows during + 40 minute</span><span style="color: #111111; font-family: Verdana, Bitstream Vera Sans, Arial, Helvetica, sans-serif;"><span style="font-size: 12.222222328186035px; line-height: 19.49652862548828px;">s</span></span></span></h3>
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Anonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.com0tag:blogger.com,1999:blog-1531438541296454076.post-69292849512850113532012-11-08T11:40:00.000+08:002013-10-02T11:41:19.400+08:00Doughnut Jco (NCC version)I am searching donut with light texture, this recipe worth to try. But still have a problem, after 24 hour it would be dense, need to put it in microwave before it served.<br />
I make it at night so for my child class party in the morning. This recipe I copied from NCC JCo recipe<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiomgxmNRMfOVii9-GYVMIFn6MLvHRyteVePwsB4sIwb6BJACWQrgMJwn9oo9ZoWzqXW7SYgsGCyY9OW2CaefoZVuDm1dwfnLNRhsyn0MAO63ukpgM-SlCQe-dFRnJL6NmyoO_SovbNmPNx/s1600/donat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiomgxmNRMfOVii9-GYVMIFn6MLvHRyteVePwsB4sIwb6BJACWQrgMJwn9oo9ZoWzqXW7SYgsGCyY9OW2CaefoZVuDm1dwfnLNRhsyn0MAO63ukpgM-SlCQe-dFRnJL6NmyoO_SovbNmPNx/s400/donat.jpg" width="400" /></a></div>
<br />
Ingredients A<br />
<a name='more'></a><br />
<br />
430 gr high protein flour<br />
11 gr instant yeast<br />
5 gr salt<br />
<div>
250 ml water</div>
<div>
*Mixed all ingredients, rest it for 90 minutes. Make it as starter.</div>
<div>
<br /></div>
<div>
Ingredients B</div>
<div>
100 gr high protein flour<br />
5 gram salt<br />
50 gram milk powder<br />
100 gr sugar<br />
50 gram egg (without egg shell)<br />
60 gr shortening<br />
<br />
How to make<br />
Mix B util well blended, add A. Knead to form elastic dough<br />
Cover &let it proof for 15 minutes.<br />
Remove the dough and flatten the dough until 1 cm thick (or less for smaller)<br />
Cut it with doughnut cutter and let it rest for another 10 minutes<br />
Fry in hot oil (add with shortening) until golden brown<br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.com0tag:blogger.com,1999:blog-1531438541296454076.post-70744956091027812162012-10-23T15:19:00.000+08:002013-10-01T16:25:27.655+08:00Japanese-Style Sweet Bun DoughJapanese-Style Sweet Bun Dough<br /><br />Makes 16 buns<br /><br /><br />[Ingredients]<br />375g bread flour<br />100g plain flour<br />35g milk powder<br />75g caster sugar<br />3/4 teaspoon salt<br />1 sachet (7g or 2 1/2 tsp) instant dry yeast<br />1 egg, lightly beaten<br />150ml (approx.) lukewarm water, adjust as necessary<br />40g butter, cubed<br /><br />Water-Roux Paste :<br />25g (just under 2 tbsp) bread flour<br />125ml (1/2 cup) water<br /><br />* Water-Roux is basically 1 part bread flour to 5 parts water.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ljt0y72eYBa9UwrkOhAin3g3iiY02MHPAwMV3Wwtrh-_9vXwrRk47C43VRkHMEFTlfmdz3QnKJG6jn6TQ833VrmEeiXfcLxUAYg6Z69dC40v80PchGsluNbkukMf4IPuqjYJ55tlHob8/s1600/sweet+bun.jpg"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ljt0y72eYBa9UwrkOhAin3g3iiY02MHPAwMV3Wwtrh-_9vXwrRk47C43VRkHMEFTlfmdz3QnKJG6jn6TQ833VrmEeiXfcLxUAYg6Z69dC40v80PchGsluNbkukMf4IPuqjYJ55tlHob8/s400/sweet+bun.jpg" width="400" /></a><br /><br /><br /><br />Water-Roux:<br />
<br />Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, place a cling film over the paste and leave until room temperature, before using. This water roux can be kept in an airtight container after cooling in the refrigerator for 1 day if not used immediately. However DO NOT USE if it turns grey in colour, that means it has gone bad<br /><br /> For the Bun Dough (using bread maker)<br /><br />1. Put water and egg at first. Add salt in the side of bread maker, then sugar and milk powder in the middle<br />Sift bread flour, plain flour. Add mixed flour into BM make it a wheel then put the yeast. Knead for 3 minutes then add water roux mixture. Just kneed until again it incorporated well.<br /><br />2. Add the butter cube and let it done (set BM in dough wait until all the process done)<br /><br />3. Punch down the dough. Then divide into 16 equal portions. The easiest way is to first divide equally into 4 larger portions first, then divide each of these again into quarters each. Form each into balls and let rest for 10 minutes.<br /><br />4.Shape and fill the buns according to recipe. Place all finished buns on a greased baking sheet, lightly cover with cling film, and let rise until double in size<br /><br />5. Bake in preheated 190°C oven for about 12 to 15 minutes, or until golden brown.<br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ljt0y72eYBa9UwrkOhAin3g3iiY02MHPAwMV3Wwtrh-_9vXwrRk47C43VRkHMEFTlfmdz3QnKJG6jn6TQ833VrmEeiXfcLxUAYg6Z69dC40v80PchGsluNbkukMf4IPuqjYJ55tlHob8/s1600/sweet+bun.jpg"></a><br /><br />Anonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.com0tag:blogger.com,1999:blog-1531438541296454076.post-71006240894056144482012-10-16T13:45:00.000+08:002013-10-02T13:46:34.137+08:00Wingko BabatLive abroad sometime make me missed traditional food. It happened many times especially when my friend uploaded traditional food photo. Once I craved something i couldn't stop of dreaming of that food. I need to make it by my self. I have no fresh coconut shredded, only have dried coconut shredded, but who care, only I n my husband who will have this :D lets do it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJ8wOTgYsM401ktCbMp-9P5sY0yc8M3z1gfXo8aBmIGyyIjsxVChKqklJmm6n2CeOc0OikR3NG2s61vzYOglSzFH_Wp5MWkLkuECdKSXEalcmWsMtDEOkOsyDlHdQNN4TsO_yBfsdhTmv/s1600/wingko.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJ8wOTgYsM401ktCbMp-9P5sY0yc8M3z1gfXo8aBmIGyyIjsxVChKqklJmm6n2CeOc0OikR3NG2s61vzYOglSzFH_Wp5MWkLkuECdKSXEalcmWsMtDEOkOsyDlHdQNN4TsO_yBfsdhTmv/s400/wingko.jpg" width="400" /></a></div>
<br />
Ingredients :<br />
150 gr glutinous flour<br />
300 gr fresh shredded coconut<br />
150 gr sugar<br />
1 tsp vanili<br />
1 egg<br />
1/2 tsp salt<br />
100 ml coconut milk<br />
<br />
How to make<br />
Butter the square pan, preheat oen 180C<br />
Mixed flour, coconut shredded, vanili, salt and sugar. Crush until sugar disolved<br />
Add egg mixed it well.<br />
Pour coconut milk and continue to mixed it until well blended.<br />
Put in the pan and bake for 40 minutes or until golden brown<br />
<br />
<br />
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Anonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.com0tag:blogger.com,1999:blog-1531438541296454076.post-36399035863304024762012-10-14T14:01:00.000+08:002013-10-02T14:02:35.777+08:00Timus (mashed sweet potatoes)Timus is one of javanese traditional food. It is make from mashed sweet potatoes. But sadly lately I can't find it easily, even in my hometown<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUouK2MsOs9mEWmRdmrCpwqZnntI2hR1NyOHnFwJWa1VdsBp3zr5BumEPSc6-MqVAkJOKMd4fHu8Ef9JTRb09siqqphaKoKfrYa5Vw-TIDgN8PneHL6Sdc9_hilRIw3MhB4vflVzTuUnUA/s1600/timus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUouK2MsOs9mEWmRdmrCpwqZnntI2hR1NyOHnFwJWa1VdsBp3zr5BumEPSc6-MqVAkJOKMd4fHu8Ef9JTRb09siqqphaKoKfrYa5Vw-TIDgN8PneHL6Sdc9_hilRIw3MhB4vflVzTuUnUA/s400/timus.jpg" width="400" /></a></div>
<div>
<br /></div>
<div>
Ingredients</div>
<div>
400 gr sweet potatoes</div>
<div>
25 gr tapioca starch</div>
<div>
75 gr sugar<br />
<a name='more'></a></div>
<div>
1/2 tsp vanili</div>
<div>
1/2 tsb salt</div>
<div>
<br /></div>
<div>
How to make</div>
<div>
1. Steam sweet potatoes, and mashed while still hot</div>
<div>
2. mixed all ingredients and and shape it into oval</div>
<div>
3. Deep fried until golden brown</div>
</div>
Anonymoushttp://www.blogger.com/profile/00885917154733972105noreply@blogger.com0