Crispy Milk Donuts

Crispy Milk Donuts

Donut Dough

• 4 cups (400 g) bread flour
• 6 tbsp (50 g) sugar
• 3 tbsp (24 g) milk powder
• 1 cup (240 ml) water
• 1 large egg
• 3 tbsp (45 g) butter or shortening
• 1 tsp (6 g) salt
• 7 g yeast

Crispy Batter

• 6.5 tbsp (50 g) flour
• 1.5 tbsp (17 g) potato starch / rice flour
• 1/2 tsp baking powder
• 100 ml water
• 2 tbsp (25 ml) oil

Milk Sugar Coating

• 1/3 cup (40 g) powdered sugar
• 1.5 tbsp milk powder (preferably whole milk)

Egg Tarts

*Cheat recipe

Serving: 12

Pastry

1. I am using 12 pieces of white bread 

Filling

1. 150g Castor Sugar or fine sugar
2. 150g warm water
3. 4 Whole Eggs
4. 250ml Fresh Milk
5. 1/2 tsp Vanilla Extract
6. a pinch of fine salt

Method (for Pastry)

1. Flatten the bread. Using a tart case, press the bread into the tart cases.
2. Bake.

Method (for Filling)

1. Add castor sugar into warm water, mix until sugar is completely dissolved. Set aside and let it cool.
2. Beat eggs with milk, vanilla essence and salt. Pour in sugar water. Mix well.
3. Sift the egg mixture twice to achieve a smooth consistency.
4. Pour egg mixture into each tart shell.
5. Bake tarts for 25 mins at 180 degrees.

Homemade Apple Pie

The Crust:

• 1 cup flour
• 1/4 tsp salt
• 1/2 cup butter
• 1 egg
• 1 Tbsp cold water
• 1/2 Tbsp white vinegar

Combine flour and salt. Using a pastry cutter, cut the butter into the flour until the mixture resembles course crumbs.  Mix together egg, water and vinegar,and stir into dry ingredients until a soft dough ball is formed.

Wrap dough in a clean damp tea towel and place in the fridge while you prepare the filling and crumb topping.

The filling (stir together):

• 12 apples (can mix of any types of apples), peeled and sliced
• 1 cup white sugar
• 1/3 cup flour
• 1 tsp cinnamon
• a dash of salt

The Crumb Topping (crumble together with your fingers):

• 1 cup flour
• 1/2 cup butter
• 1/2 cup brown sugar

To assemble:

1. Preheat oven to 400F.
2. Roll out your pie dough and place in pie plate.
3. Dump filling in pie crust.  Cover with crumb topping.
4. Cover with tin foil (to keep from browning too quickly).
5. Bake for 50 minutes, remove tin foil and bake for 10 minutes more.
6. Let pie cool a little.  Serve with good vanilla ice cream.

See also Paratha Apple Pie recipe

Paratha Apple Pie

Bahan

• 4 keping paratha puff jenama Kawan
• 2 biji epal hijau - dikupas dan didadu kecil
• 3 sudu besar gula perang
• secubit serbuk kayu manis
• 1 sudu besar tepung jagung (larutkan dengan 3 sudu besar air)
• 1 biji kuning telor - untuk sapuan

Cara

1. Campurkan epal, gula perang dan serbuk kayu manis dalam caserol dan panaskan di atas api sederhana. Kacau hingga epal lembut dan airnya berkurangan.
2. Masukkan bancuhan tepung jagung dan kacau rata sebentar hingga nampak pekat. Tutup api dan sejukkan sebentar pada suhu bilik.
3. Sementara itu, lembutkan sikit paratha puff yang dikeluarkan dari peti ais. Canai sikit dengan roller.
4. Letakkan sekeping paratha ke dalam acuan/loyang pie, tekan2 sikit, potong lebihan bahagian tepi jika perlu, dan cucuk dasarnya dengan garfu.
5. Letakkan inti epal dan tutup dengan sekeping lagi dan klim dan kemaskan bahagian tepinya. Cucuk2 sikit permukaannya dengan garfu. Buat hingga habis - 2 keping digunakan untuk setiap pie..
6. Sapukan dengan kuning telor dan bakar dalam oven yang telah dipanaskan pada suhu 190C (suhu terpulang pd oven masing-masing) selama lebih kurang 25 minit/hingga masak keperangan.

or
Ingredients:

2 9-inch pie crusts (one for the top crust, one for the bottom crust)
1/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash of salt
2 tablespoons butter
6 cups thinly sliced and cored apple

Directions:
1. Preheat oven to 425 degrees F.
2. Mix sugar, cinnamon, nutmeg, flour, and salt. Stir in the apples.
3. Place into pie crust, dot with butter. Cover with top crust, and slit evenly to let steam escape. Seal the top crust to the bottom by pinching the edges together.
3. Cover edge of the crust with a three inch strip of aluminum foil.
4. Bake 40-50 minutes, until crust is brown and juice begins to bubble through top.

Pai Kentang / Shepherd's Pie

Kulit pai

Sekilo kentang yang sederhana besarnya, direbus hingga empuk

Lenyek kentang yang dah direbus ya, dan masukkan sesudu the garam, sesudu teh mentega dan sesudu teh lada hitam, sedikit mayonise (optional)

Gaul bersama hingga sebati.

Asingkan.

Inti pai

2 – 3 biji kentang dipotong dadu. Lagi halus lagi baik.

1 peket mince beef/ chicken

Bawang besar dihiris halus

Sedikit halia (ditumbuk dan digaul bersama beef/chicken – elak hanyir)

Sesudu lada hitam

Sesudu besar tepung jagung

CARA-CARA :

Goreng suku bawang besar yang telah dihiris dahulu sehingga naik baunya.

Masukkan mince beef/ chicken, kentang dadu, kicap cair (sesudu besar), sesudu teh lada dan goreng sehingga kentang empuk.

Ambil sesudu besar tepung jagung dan cairkan, selepas itu, masukkan di dalam bahan tadi.
Acuan pai dilapis dengan mentega keseluruhannya dan ratakan sebahagian kentang lenyek di dalam nya dan di tepi acuan.

Masukkan beef/ chicken yang telah digoreng tadi dan ratakan di dalam acuan. Selepas itu tutup dengan kentang lenyek tadi (ratakan)

Sapu kuning telur atau taburkan cheese di atas adunan

Masukkan dalam oven, panaskan sehingga adunan kelihatan keperangan.

1st trial Nov 2010

• Daging RM6
• Kentang 3 biji
• Bawang besar 1 biji
• minus egg and cheese - kalau ada pasti lagi sedaap!

Yau Char Kueh / Cakoi

Ingredients:

3 cups bread flour
7 – 10 ozs water
1 tsp ammonia bicarbonate
1 tsp baking soda
¾ tsp alum
1 tsp salt

Method:

Mix the ammonia bicarbonate, baking soda, alum and salt with 7 ozs water until dissolve.

Add in to the flour and using the end of a wooden spoon, stir in a circular motion until a dough is form – dough should be sticky, if not, add in more water – dough must stick to fingers.

Cover with cling wrap and let it rest for 30 minutes.

After 30 minutes, punch down the edge and all over dough with your knuckles for at least 8 punches, then take the dough from the side of bowl, lift it as high as it can go and fold in the middle - 4 folds will do . Let is rest for 15 – 20 minutes.

Repeat the punching , folding and resting for 3 – 4 times more.

Next, oil your fingers and dough, lift it up and overturn it, oil the top so that it will not dry. Wrap tightly with cling wrap, and leave in the fridge for 1 hour.

After 1 hour, remove from bowl, divide into 2 portions and fold in to make a long smooth elastic dough. Wrap it back with greased cling wrap. Then put in a Ziploc bag and leave in the fridge for 3 – 4 hours.. Leaving in the fridge, well wrapped, overnight is better – the dough is easier to handle and the result is lighter.

Original recipe : http://lilyng2000.blogspot.com

Sausage Bun

Tadi makan sausage bun kat kantin, sedap, dough nya lembut, tak tebal sangat.
Tiba² je rasa nak cuba buat sendiri. Yang penting kena tau nak buat dough, part topping tu ikut selera sendiri.

Dough:
600g high protein flour
80g sugar
12g instant yeast (1 packet of mauripan)
6g bread improver
12g bread softener
12g salt
1 egg
300 ml milk
60g shortening/margerin

Topping :
Mix vege, campur sikit dengan mayo.
Sausage
Sauce - tomato/cili
Mayo

Method :
Campur semua bahan dough.
Akhir sekali masukkan yeast.
Sediakan dough, biarkan untuk kembung, dalam 10 min.
Letak topping - mix vege, sausage, sauce dan mayo.
Kalau nakkan bun yang berkilat, sapu kan sedikit putih telur ke atas dough sebelum masukkan ke dalam oven.

DONUTS

Bahan :
300gm tepung gandum
1 biji telur
1 sudu makan yis
2 sudu makan shortening
2 sudu makan susu tepung
100gm air suam
3 sudu makan gula halus

Cara:
1. Larutkan gula, susu, yis dalam air suam
2. Masukkan telur, tepung dan shortening dan pukul (tambah air jika perlu)
3. Rehat selama 5 minit, tutup dengan kain lembab.