Mini Japanese Roll Cake

Not much to say but this cake is awesome, can draw on top of the cake, n make it beautiful. I copied this recipe from Kedai Rachmah, It quite soft and melt cake as I imagine as the butter use water and oil.

Ingredients 

I
4 egg yolks
40 gr granulated sugar
40 cc cooking oil
60 cc water
80 gr all purpose flour

Indonesian shepered pie aka Pastel Tutup

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

Doughnut 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.
I make it at night so for my child class party in the morning. This recipe I copied from NCC JCo recipe

Ingredients A

Japanese-Style Sweet Bun Dough

Japanese-Style Sweet Bun Dough

Makes 16 buns


[Ingredients]
375g bread flour
100g plain flour
35g milk powder
75g caster sugar
3/4 teaspoon salt
1 sachet (7g or 2 1/2 tsp) instant dry yeast
1 egg, lightly beaten
150ml (approx.) lukewarm water, adjust as necessary
40g butter, cubed

Water-Roux Paste :
25g (just under 2 tbsp) bread flour
125ml (1/2 cup) water

* Water-Roux is basically 1 part bread flour to 5 parts water.






Water-Roux:

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

For the Bun Dough (using bread maker)

1. Put water and egg at first. Add salt in the side of bread maker, then sugar and milk powder in the middle
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.

2. Add the butter cube and let it done (set BM in dough wait until all the process done)

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.

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

5. Bake in preheated 190°C oven for about 12 to 15 minutes, or until golden brown.

Wingko Babat

Live 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.

 Ingredients :
150 gr glutinous flour
300 gr fresh shredded coconut
150 gr sugar
1 tsp vanili
1 egg
1/2 tsp salt
100 ml coconut milk

How to make
Butter the square pan, preheat oen 180C
Mixed flour, coconut shredded, vanili, salt and sugar. Crush  until sugar disolved
Add egg mixed it well.
Pour coconut milk and continue to mixed it until well blended.
Put in the pan and bake for 40 minutes or until golden brown