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 Fried Wonton with Fermented Cassava

Simple crispy snack

Time for preparation till serving : 20 minutes. Could be less if you fast enough in "enveloping" the mixture.

Ingredients:

300 gr fermented cassava, finely mashed. Remove any thick fiber.

100 - 150 gr palm sugar.

20 sheets of wonton wraps sized 10x10 cm ( you could easily buy at supermarkt)

vegetable oil for fry.

Directions:

• Combine mashed cassava and palm sugar.


• Put 1 teaspoon of cassava mix onto a sheet of wonton wrap. Fold like an envelope or any shapes u like. Continue until all cassava mix are all wrapped.


• Deep fry on medium heat until golden brown.


• Serve warm

Notes:

Extra grated cheese and chocolate hageslag/ chocolate sprinkles on the envelope would be enrich this snack...

KBB#9: Classic Puff Pastry (Pate Feuilettee)

Cinnamon Palmiers :D


Another lovely number for me.... 9 (sembilan/nine/nein)

Another lovely recipe for the KBB latest challenge, Puff Pastry with pure butter :D.

The recipe itself is simple, you will need:


1 pound (4 cups) unbleached all purpose flour/plain flour or #31/2 cups flour+1/2 cups cornstarch
1 pound (4 sticks) unsalted butter, chilled 1/2 stick, keep the rest at room temperature.
1 - 2 tsp salt
1 1/4 cups cold water (you could subtitute it with 1T lemon juice for 1 T water to temper the gluten)

*Dough:
___Measure the flour into a mixing bowl. Remove ½ cup and set it aside in another bowl. Take the half stick of chilled butter, cut it into small pieces and drop it into the flour. With two knives, a pastry blender or your fingertips, cut or rub the butter into the flour until it resembles cornmeal.
___Add the salt (and optional lemon juice) to the water and add this to the flour. Mix gently with a fork until you have a rough dough that pulls away from the sides of the bowl. If you need to add more water, do it a tablespoon at a time until the dough holds together.
___Turn the dough out onto a lightly floured surface and knead until it is smooth and the gluten has been somewhat developed, about 2-3 minutes. Wrap it in plastic and refrigerate for at least 30 minutes.

*Butter
___Take the remainder of the butter and the reserved flour and mix the two together until they're well blended and smooth. You can do this with a mixer, a food processor or with a spoon, by hand.
___Pat this butter/flour mixture into an 8-inch square on a lightly floured piece of waxed paper. Cover it with second sheet of waxed paper and refrigerate it for at least 30 minutes. By mixing the butter with flour, you stabilize it somewhat so it won't decide to 'flow'.

*Rolling-Folding
___Remove the dough from the refrigerator and put it on a lightly floured surface. Gently roll it into a square about 12 inches on a side. You don't have to be obsessive about the dimension but be pretty close.
___Put the butter square in the centre of the dough square but turn it so that the corners of the butter square point toward the sides of the dough square. Fold the corners of the dough over the butter until they meet in the middle. Pinch and seal the edges of the dough together.
___Turn the square over and tap it gently with your rolling pin or by hand into a rectangular shape. Rolling the dough into a larger rectangle 20 inches long and 10 inches wide.
___When the dough is the right size, fold the bottom third of the dough up to the centre and the top third over and turn the dough package ¼ turn to the right so it looks like a book ready to be opened. If the dough is still nice and cold and still relaxed, do another rolling and turning the same way. (If it begins feel too soft or wants to resist being rolled, cover it, put it on a small baking sheet and refrigerate it for 15 minutes).
___If you've successfully rolled it out and folded it twice, you've completed 2 turns. Classic puff pastry gets six. Continue refrigerating it after each 2 turns (or more often if necessary) until all 6 turns are completed.

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

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

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

I was a bit failed on my first attempt...hiks...

I halved the recipes and somehow I miscalculated it, I added extra flour several times to the dough because it was sooooo sticky. Got some problems with the butter leakage as well hehehhehe... you could see on the picture above. Yet, I still continued the process until accomplished to get 3 turns.

But,..........

The result was surprisingly okay, I baked the dough then it turned puffy and its layers were shown nicely like this one....

The second attempt was much better, I improvised a bit on the process. I didn't chilled the butter-flour mixture. What I did was spreading 1/2 of the butter-flour mixture on to 2/3 of the rolled dough and made Dutch envelope. Chilled it for 20 mins and rolled it out into rectangular shape. Spread the rest of butter mixture on 2/3 of the rolled dough again, fold it on Dutch envelope and put it on thie frigde for another 20 mins. I rolled it out again then continue the folding and rolling twice. I made palmiers (shown on pictures above) and keep the rest of the pastry dough for Zupa soup tomorrow ;)

Cinnamon Sprinkles

2 T brown sugar

2 t cinnamon powder

Unbaked cinnamon Palmiers.....

I enjoyed this with a cuppa hot tea....Hmmmmmm
I think I am going to make this again for savoury pastry. It turns out so great....

For Indonesian version, please visit http://klubberanibaking.blogspot.com/2009/01/kbb-9-classic-puff-pastry-pate.html

Nazwa Bday Cake

This in one of my "old" creation in the beginning of this year which made for my friend's friend, Mbak Kazum, for her daughter 1st anniversary.

She ordered Lapis Surabaya and a girlie touch for the cake decoration. This is my presentation to realize that request.

Later on, she sms me and said that her daughter like the cake deco so much :)

Thank you Mbak Kazum...

Barongsai for Chinese New Year

Barongsai cakes for Thirta and Ritz-Carlton Wedding Department... Gong Xi Fat Cai!!!

My friend, Michelle, from W-organizer asked me to make roll cake with a special design for her colleagues at Thirta Bali and Ritz-Carlton Wedding Department... Well, there is no more Ritz now... since April 1, 2009 the hotel has changed into Ayana Resort - Theme Marins-.

Back to the cake, I was so thrilled when Mitch agreed with my idea to design the roll cake into Barongsai style.

I immediately contacted Ci Fi Fang, she really has a golden hand in cake deco, to ask her the step by step of making this Barongsai cake.

Thanks for sharing ya Ci Fi Fang... it really useful for a beginners like me :)

Happy New Year :))

Edisi Indonesia 4:Kuih Keria

nyambung lagi di edisi indonesia ya....

pertama kali liat buku "Kue - kue khas Melayu" di periplus langsung deh jatuh cinta pengen nyobain resep ini soalnya saya pecinta donat dan ubi hahaha...

saya menggunakan ubi ungu karena di supermarket cuma ada itu (cliche banget yah ;p)

Ini resepnya saya copy paste yah dari periplus mini cookbooks

Bahan:
350 gr kentang ubi jalar kuning atau oranye
75 gr (1/2 cangkir) tepung terigu
1/2 sdt baking powder
minyak untuk menggoreng
gula pasir halus untuk taburan

Cara membuat:

1. Cuci dan sikat ubi di bawah air kran. Rebus hingga matang. Tiriskan dan dinginkan. (Saya biar gampang dan lebih sehat, setelah disikat bersih, langsung saya kuliti dan kukus hingga matang)
2. Kupas kulitnya (jika direbus dengan kulit sesuai resep). Lumatkan hingga halus, buang serat yang kasar.
3. Ayak tepung terigu dan baking powder, tambahkan ubi halus, uleni hingga rata.
4. Ambil adonan kira-kira 30g, bulatkan dengan tangan, taburi tangan dengan sedikit tepung agar tidak lengket. Pipihkan sedikit dan buat lubang di tengahnya dengan tangkai sendok kayu yang dilumuri tepung. Rapikan lubang dengan tangan agar donat cantik dan mulus. Ulangi sampai adonan habis. Taruh di baki atau kain bertabur tepung.
5. Masukkan minyak ke wajan setinggi 2 cm dan panaskan di atas api sedang. Jaga agar suhu minyak tetap rendah, goreng donat sampai coklat keemasan di kedua sisinya, sekitar 6-7 menit. Tiriskan di atas tisu.
6. Secara tradisional, donat digulingkan di atas gula cair yang dimasak sampai terbentuk kristal di permukaannya. Cara yg lebih mudah dan sehat adalah dengan menggulingkannya di atas gula pasir halus. Sajikan segera
   

menurut saya ini mirip sekali dengan adonan misro ubi jalar... kapan2 mo nyobain ah pake gula merah buat isiannya :)

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...
   

Edisi Indonesia 3: Ketan Duren

Lately, I regularly made Indonesian cooking style because my hunny who now legally turn into my hubby since December 13, 2008 :DD loves Indonesian foods especially Indonesian snacks/desserts.
Recipe for steamed glutinous rice will be uploaded later after I try it by myself. The glutinous rice you see on these pictures were made by my home-assistant and they hardly remember the exact measures :p
For the Kinca Duren (Durian Sauce), here is my version:

• 100 gr caster sugar (reduced to 50 gr if the durian flesh is sweet)
  
• 50 gr rock palm sugar, grated.
• 150 gr durian flesh
• 200 ml coconut cream
• 100 ml water
• 1 sprig of pandan leaf, knotted
• 1/4 teaspoon salt

Directions:

• Combine durian flesh and half of coconut cream in a blender. Blend until smooth and juicy like.
• In medium pan, combine sugar, palm sugar, water, pandan leaf, and salt. bring to simmer until the sugar has dissolved.
• Add the rest of coconut cream.
• Add durian flesh. Cook until thick.
• Serve with the steamed glutinous rice

This dessert is very rich. Enjoy it after a light meal and with a cup of tea or coffee..

Pssst... my hubby requested me to make this again...