Donat Kentang Wuenaaaakkk

NCC lagi bikin kontes juga terinspirasi dengan DKU-nya Mbak Utami yang sudah melanglang buana....

Resep Donat Kentang yang dipakai tentu saja resepnya Bu Fat yang udah kondang sebagai pendiri NCC :D...

Donatnya empuuuk lho.... aku kasih topping dari resep yang di posting oleh Mbak Vivi Liong...Habis dalam sekejap deh.... Bikin minggu pagi, minggu siang udah raib semua.... Raib ke perut hehehehe

Ini penampakan donutnya.....

Ini Resepnya....
DONAT KENTANG
Resep: Fatmah Bahalwan
Bahan:
500 gr tepung terigu protein tinggi
50 gr susu bubuk
11 gr ragi instant
200 gr kentang, kukus, haluskan
100 gr gula pasir
75 gr mentega
½ sdt garam
4 btr kuning telur
100 ml air dingin

Cara membuatnya:
- dalam wadah, campur tepung terigu, gula, susu bubuk, ragiinstant, aduk rata, masukkan kentang halus dan kuning telur, air, uleni hinggarata dan setengah kalis.
- Beri mentega dan garam, uleni terus hingga kalis elastis.Istirahatkan 15 menit.
- Bagi adonan, masing-masing 50 gr, bulatkan. Diamkan 20 menit,hingga mengembang.
- Lubangi tengahnya, menjadi bentuk donat, segera goreng sampaikuning kecoklatan.
- Angkat, tiriskan. Taburi gula donat, atau hias dengan coklat.

Toppingnya....
Milky Crunchy Topping
Bahan:
- Cokelat masak milk 250 gram
- Susu segar 50 ml
- Coco crunch secukupnya, remas-remas (aku ga pake)
- Cokelat bubuk manis 20 gram, untuk taburan
Cara Membuat:
1. Panaskan susu segar.
2. Tim cokelat masak hingga leleh, masukkan ke dalam susu segar yang telah dipanaskan, topping di atas donat, taburi dengan coco crunch , ayak diatasnya dengan susu bubuk coklat.

Untuk yang topping warna pink aku pake coklat putih dan ditambahkan beberapa tetes strawberry paste.

Sweet Bun Triplet

Bread and buns.... seems that a daunting task for me to make it...
SO far, I only manage to have a soft bun when they are out from the oven and "rocky" when its cold *siiighhhh....*

Thanks God I've found two books that change my bread-buns-gloomy-days... I'll upload the pics of those books soon.. I promise!! HOpe it could help you too, just in case, you have the same problem with me :D

I've tried several breads recipes and one of those is posted here. The recipe is from my first saviour book *GRIN* called "Sukses wirausaha: Roti Favorit by Budi Sutomo" page 70.

The buns turned out so great.... soft just the way they should like... Even, me-myself, couldn't believe that I could make such a bakery-type buns like these one either!! It's like a miracle has just arrived to my little kitchen.... Okay, I think I'm a lil bit exaggerating here :D

These buns originally called : Cup Roti isi Selai Stroberi
(I halved the recipe that makes around 32 paper-cups)

Ingredients:
1800 g bread flour
200 g all purpose flour
10 g bread improver
30 g milk powder
40 g instant yeast
300 g eggs (For halved recipe I used 3 yolks and 2 egg-whites)
25 g salt
800 ml very cold water
150 g margarine
320 g butter

Filling:
500 g strawberry jam ( I used strawberry jam, blueberry jam, peanut butter, grated cheddar cheese and chocolate hageslag)

Coating:
60 ml plain milk
1 T sugar
1 T margarin

Sprinkles:
50 g almond slices
50 g raisins

Directions:

1. Combine all dry ingredients, eggs, and salt in mixer bowl with bread-hook. Mix at slow speed for 2 mins. Add cold water, margarine, and butter. Continue mixing at medium speed for 12 mins or until the dough is elastic and loose freely from the mixing bowl.
2. Form into ball shaped, rest fro 25 mins. Punch the dough, cut and weigh around 25 gr each. Shaped again adn let rest for 15 mins.
3. Roll out the ball dough, fill with the filling, shaped round again. Put 3 of ball-sized dough into a greased cup. Continue for the rest of the dough.
4. Rest again for 45 mins for fermentation. Brush the buns with the coating mixture. Sprinkle with nuts or raisins. Bake for 12 - 15 mins at 190C.
5. It's TIME to Eat Tazzz..... SLurrrrppphh...
   

Bread ala Brulee

This the simple dessert to make that you could make it in a hurry. Serve it warm with ice cream or as cold dessert, both are okay.

I combine 4 lightly beaten eggs with 2 heapfull tablespoons of vanilla essence, 250ml heavy cream, 4 tablespoons sugar, and 27 tablespoons of MILK.

Cut 4-5 slices of 2-days old bread, put into a pyrex or aluminium foil case (I use 4 250-ml square foil case and 1 150-ml foil case). Pour in the milk mixture until full and the bread fully covered. Sprinkle with 4 teaspoons on RAISINS which has boiled with 2 teaspoons of rum or water.

Bake ala au-bain-marie for 20-25 minutes at 180*C until the cream is set.

Note: You could Sprinkle with a dash of cinnamon to enrich the flavour.

KBB#3: PIZZZZZZZZZZZZZAAAAAAAA

Klub Berani Baking …. Joined the club on Dec 07 and it’s already got into its third round which I luckily could participated. The challenge nummer 3 was PIZZA… Huh?? I was really not sure and felt like had no luck in any kinda bread things.

Done the challenge on January 30,2008 Only 1 day before the deadline.

Here is my PIZZA-Story…..

Jan 30,2008 Hmmmm…I’m really a deadline-girl!! Reminds me a lot on my days in campus *LOL*

>> 6.00am : Prepared the ingredients and pan (I don’t have pizza pan so I use 20cm spring-form pie base, which I use for the 1^st attempt only, later on I use parchment paper)

>> 7.45am : checked the ingredients before went to the OFFICE

>> 17.15pm : got home, started the whole process.

#Yeast-sugar-tepid water#

>> 17.20 : I mixed yeast-sugar-water then checked the temperature…Hmmmmmmppph…why the water got cold so fast?? OMG, would it be frothy after 10 mins? Seems not L so, I put warm water into a big bowl and put the cup with yeast mixture on for 10 mins till frothy.

#Dry ingredients#

>>17.25 : Call me perfectionist, I’m okay with that J. Since my bad experience with Flour (I always buy flour from Bogasari product which is sold in 1-kg sealed plastic from the manufacturer) that I found a flour-worm (Yucks!!) even the expire date still 7 months ahead!! Since then, I keep bought flours from this brand (no other choice…I don’t believe another local brand) but I always sift the flour just to make sure it’s worm-free.

Sooooo, I sifted the dry ingredients into a large mixing bowl, waiting for the yeast being frothy…

#Kneading#

>> 17.31 : Like mentioned on the recipe that kneading time will be round about 5-7 minutes… It’s so true…Only need 6 mins in total to get it smooth and elastic.

#Proofing#

>> 17.37 : Put it on lightly oiled bowl covered with cling-wrap.

>> 19.00 : Ready to parted in 3 portions and topped with favourite topping and bake hehehehe. One thing that I regret so was being so excited to see my dough has rose beautifully, I forgot to take a picture of it…I instantly punched it down after removed the cling-wrap hiks hiks hiks….WELL, I just can’t wait to put topping on it!!

#Topping# (sometime between the proofing time …..)

>> 17.40 : melt 1 T margarine, add 2 T chilli paste, add finely sliced lemongrass stick and 3 kaffir lime leaves. Add 100 grams cooked minced chicken breast. Add ½ t soy sauce to season. Let it cool.

>> 17.45 : prepared the cheeses…..I used ricotta, parmesan and mozzarella. Sliced half of a tomato and 1 chilli, sliced horizontally. And defrost 4 stripes of streaky bacon.

#Finale#

>> 19.00 : Divide the dough into 3 portions. Put it on the pie-base pan. Pour the chilli chicken, sliced tomato, topped with crumbled ricotta cheese, chilli and some mayo on it.

>> 19.05 : Bake for 15 mins..

>> 19.20 : The smell of the pizza take a toll in my home...Sniff sniff sniff.... Ready to be eaten :D

#Verdict#

>> YUMMMMYYYY

>> Crisp outside yet tender inside…

>> YUMMY

>> Additional comment: Taste better than "Pizza B****" in Ubud hehehehe

For the second pizza, I greased the pizza base with BBQ Sauce from Kraft ( I love it!!), put the streaky bacon, sprinkled a generous amount of grated parmesan, thinly sliced of onion, crumbled ricotta cheese and grated mozzarella. The verdict as mentioned above hehehehe…

Anyway, PIZZA is not a nightmare for me at last…

Thanks for sharing such a great recipe KBB… Muah muah muah

Banana Bread

I'm not really convinced so far to call this edible thing as bread. It's more likely to call for cake something. I love to make this recipe everytime there are some over-ripe bananas around. Nigella's really make me the domestic Goddess hehehehe..This recipe is from one of her books -Nigella Lawson: How to Be a Domestic Goddess

Ingredients:

100 gr sultanas
75 ml bourbon or dark rum
175 gr plain flour

125 gr unsalted butter, melted

125 gr sugar
1 tsp baking powder

4 ripe small bananas (around 300 grams)

2 eggs

60 gr walnuts, chopped

Bagelen...well, almost there :D

Ingredients:

10 small buns or brioche, cut into 2

75 gr butter

75 gr margarine

75 gr icing sugar, sifted.

How to:

Mix butter, margarine and icing sugar until incorporated. Spread generously on 1 side of the bread. Bake in 150C for 15 minutes.

Tips: For whiter colour, substitute margarine to shortening.

Norwegian Cinnamon Buns

Something strucked me on Saturday night, it was about 10.30pm Bali-time (GMT +8hours), while I was reading one of my favourite books, Harry Potter –The Goblet of Fire- (for hmmm…the 5th times, I think so *winked*), it said something about foods and buns. Sounded so comforting then my nose caught a sweet intriguing smell from my cup-canister which made from cinnamon sticks. It reminds me a lot of, my warm-hearted Auntie –Tante De- who “introduced” me to cinnamon buns and rolls. God bless your soul up there Tante De. She used to buy a bulk quantity of cinnamon buns from The C’namons (I don’t think that I spell the right name of that shop...well, it’s been ages not to go to PS and buy some cinnamon buns there L) for about 2 or 3 dozens then sent it some to my house (she was my mum’s sister) and to my uncle house (her 5th brother). So kind and sweet of her, wasn’t it? It’s giving a warmth sense every time I remember that. I missing you Tante De! One kind of that lovely buns, my favourite one was the banana-chocolate-cinnamon bun… it’s so GREAT!!
I felt a longing for the cinn-buns suddenly, hurried went up-stairs into my lil’ library where I keep all of my books especially cooking books. My choice fell on one of Nigella Books, How to Be A Domestic Goddess –Baking and The Art of Comfort Cooking-, I have it for almost 2 months now and haven’t tried any singles recipes from it! My…my, anyhow, it was like an angel guided me to see page through page then my eyes suddenly dropped into one of the pictures there in my Nigella Book, page 323… The recipe is called Norwegian Cinnamon Buns (look below for the full recipe, will u?)
Started at 7am (the very next morning), measured ingredients, kneaded, and did sort of things that should be done according to the recipe instructions.
And finally, the whole process is completely finished around 9am. I also make some muffins called Jam-Doughnut Muffins (also from my Nigella Book,page 220) during the second-time-waiting-the-buns-rise. After 35 minutes baking-time, the smell of cinnamons was lingering into the whole part of the house. Needed 10 minutes longer than in recipe’s time suggested, though. When it’s reached, its golden brown colour, removed it onto rack, torn a piece, munched the buns…Really!! It was sooo good… The texture was so soft and buttery. I will put these buns as one of my comforting foods and make it again plus add some more cinnamons on it (for sure!! 1 ½ tsp is not enough hehehehe), some sliced banana and chocolate chips.
Here, I copied down the recipes from Nigella Book “How to Be A Domestic Goddess”

Norwegian Cinnamon Buns
(Nigella Lawson)

For the dough:
600 g flour
100 g sugar ( I used caster sugar that easily blend during the kneading process)
½ tsp salt
21 g easy blend yeast or 45 g fresh yeast ( I used 22 g or 2 sachets of instant yeast)
100 g butter
400 ml milk
2 eggs

For the filling:
150 g soft, unsalted butter
150 g sugar (find the coarse granules ones so it would give a beautiful buns-look, demerara is a good one)
1 ½ tsp cinnamon (put more if you are cinnamon-lovers like me, 1 tsp more I think will do)
1 egg, beaten, to glaze

Roasting tin approximately 33cm x 22cm or large brownie tin, lined with baking parchment bottom and sides

Preheat the oven to 230°C/ gas mark 8.
Combine the flour, sugar, salt, and yeast in a large bowl. Melt the butter and whisk it into milk and eggs, then stir it into the flour mixture. Mix to combine and then knead the dough either by hand or using the dough hook of a food mixer until its smooth and springy (take about 10 minutes and I also added 4 tbsp flour since I felt the dough is too sticky. Next time, I think I will use smaller eggs, weighed around 50g each. On this 1st trial, I used 60-65g eggs). Form into a ball, place in an oiled bowl, cover with clingfilm and leave it to rise for about 25 minutes.
Take one-third of the dough and roll it or stretch it to fit your tin; this will form the bottom of each bun when it has cooked. Roll out the rest of the dough on a lightly floured surface, aiming to get a rectangle of roughly 50x25cm. Mix the filling ingredients in a small bowl and then spread the rectangle with the buttery cinnamon texture. Try to get even coverage on the whole of the dough. (I mixed the filling while was waiting the dough raise. Mix the sugar & cinnamon first before pour it to the soft butter so the cinnamons would nicely combine instead of clogged & lumpy).
Roll it up from the longest side until you have a giant sausage. Cut the roll into 2 cm slices which should make about 20 rounds. Sit in rounds in lines of top of the dough in the tin, swirly cut-side up. Don’t worry if they don’t fit snugly together as they will swell and become puffy when they prove. Brush them with egg and let them rise again for about 15 minutes to let them get duly puffy.
Put in the hot oven and cook for 20-25 minutes, by which time the buns will have risen and will be golden brown in colour. Don’t worry it they catch in places. Remove them from the tin and leave to cool slightly on a rack-it’s easy just to pick up the whole sheet of parchment and transfer them like that-before letting people tear them off, to eat warm.

Makes 20

I think this is the easiest buns recipe I’ve got so far…Not wasting to much energy in kneading and the dough turn out so soft when cooked. Testimonials from those who had been given these lovely buns:
1. WOW…it’s so Yummy ,
2. You must be joking that you made this by yourself, must bought this on a bakery somewhere (very nice comment huh?!),
3. So good but the cinnamon are not too strong (yup, I think so),
4.*chomp* *chomp* *chomp*…could you make this again for me next week?? *chomp* *chomp* tore another piece of the buns *chomp* *chomp*