Teh Tarik Hokkaido Cake

It has been a while I have been wondering apa ke benda laaa Hokkaido cake ni. Bila tengok kat kedai pun jual ke main la mahal. Apa yang mahal sangat? Guna serbuk emas ke hapa yang mahal bebenor? Saya pun dok la membelek berbagai2 recipe Hokkaido cake ni. Bahan2 nya senang je.  So apasal mahal? Seriously bila saya tengok harganya mahal saya tak beli pun, except sekali la waktu saya pergi ke kedai kek Cake Sense.  They sell the loaf of cake at a reasonable price. Saya rasa tak puas hati kenapa harga kek ni mahal sangat, so I decided to try one of the recipe I have gathered for a while. Bahan2 asas Hokkaido cake adalah 5 jenis sahaja - telur, gula, garam, minyak jagung, tepung. Itulah bahan2 asasnya.  Walau bagaimana pun, bagi kek "teh tarik" yang saya buat petang tadi, saya telah mengolah sedikit recipe yang saya dapat dari majalah.  Instead of corn oil, saya gunakan butter dan letak sepacket serbuk teh tarik segera.  Marilah kita lihat bahan2nya dan cara membuatnya.  Owh, sebelum itu, perlu saya ingatkan recipe saya semuanya dengan kandungan gula yang minimal ikut rasa saya sendiri, sebab saya tak suka manis2...nanti blood sugar naik ooo....kalau anda suka manis, tambahlah lagi berapa gula pun yang anda mahu, tapi saya sarankan; kurangkanlah pengambilan gula yang berlebihan untuk menjaga kesihatan kita. :-)

Teh Tarik Hokkaido Cake

texture yang sangat lembut dan rasanya tidak terlalu manis

 

warnanya pun macam teh tarik sket2...

Bahan2nya:
 6 biji      telur dipisahkan  putih dan kuning nya, hendaklah pada suhu bilik
100 gm   gula halus (kalau anda kuat manis, boleh tambah dalam 25gm-30gm lagi
85 gm     tepung gandum
65 gm     mentega dicairkan kemudian dibiarkan sejuk pada suhu bilik
1/4 tsp    garam
1 paket   teh tarik segera samada brand Boh atau Lipton


Cara membuatnya:
1.     Pukul kuning telur dalam mangkuk sehingga menjadi agak pekat. Ketepikan.
2.     Pukul putih telur bersama garam hingga separuh kembang, kemudian letakkan gula sedikit demi sedikit sambil memukulnya sehingga kembang, tak perlu sehingga menjadi meringue (kalau dah jd meringue, bila terbalikkan mangkuk, meringue takkan tumpah)
3.     Masukkan kuning telur yang telah dipukul lebih awal, pukul adunan sehingga rata.
4.     Ayakkan tepung yang dicampur dengan serbuk teh tarik ke dalam adunan dan kacau dengan spatula sehingga sebati tapi jangan terlalu banyak kali supaya volume putih telur tidak mengempis.
5.     Akhir sekali masukkan mentega yang telah dicairkan dan kacau perlahan2 hingga sebati.
6.     Bakar di dalam muffin tin yang telah dilapiskan dengan cawan kertas dalam oven pada suhu 180C selama lebih kurang 20-25 minit.
7.     Setelah kek masak, keluarkan dari oven dan biarkan sejuk. Siap untuk dimakan.

Strawberry Bread Pudding

Okay, today I'm putting some effort to write out my recipe for the strawberry bread pudding.  Thank you for bearing with my delay. I'm in no mood for a lengthy story, so here we go... the recipe for this dessert. Oh, by the way, I made a little adjustment to my usual recipe for bread pudding...because I have a large box of whipping cream, I used some of it to make this and alhamdulillah, the bread pudding turned out nice. You can substitute the strawberry with other fruits as you like such as pear, peach, raisins, or even fruit cocktail. Do try my recipe out!

Strawberry Bread Pudding

Soft texture, you'll love it!

The sauce isn't too sweet, but still...watch your calorie intake!

The custard

2 cups       whipping cream
1 1/2 cups  low fat milk
2                eggs
1 tbsp        vanilla
2 tbsp        sugar


The bread
2/3 stick    French baguette (roti Perancis)
3  pieces   Croissants

Others
3 tbsp       melted butter
1 cup        fresh strawberries slices ( I used dried because I'm out of stock of fresh ones)


How to make your bread pudding
1.     Cube the bread and croissant, arrange in your baking dish, mixing them with slices of fresh strawberries. Try to spread the strawberries evenly.

2.     To make the custard, just mix all ingredients in a jug and pour it into the baking dish in which you arranged the bread and strawberries.

3.     Pour melted butter over the pudding.  Let the bread absorb the custard for about 20 minutes.

4.     Put your baking dish in a baking tin and pour hot water halfway and cover with aluminium foil, then bake in your oven preheated at 180 C, for half an hour. Uncover the baking dish and bake for another half an hour.

Steam bath baking method used for the recipe.

The Vanilla Sauce
2  tbsp      butter
1  tbsp      flour
350 ml      milk
3  tbsp      brown sugar (or white if you prefer)
1  tbsp      vanilla essence

Making the sauce:
Melt the butter, add in flour, stirring consistently; then add sugar and finally milk. Keep stirring and the sauce will thicken. If you don't stir consistently your sauce will become lumpy. Last but not least, add in the vanilla. Let cool and it's ready to pour on the bread pudding.

This is quite and easy recipe to make, so please try it out. If you have a sweet tooth, you can add more sugar to your preference.

Sapphire Meringue Lemon Pie

I love this lemon pie and it's to make and I would love to share its recipe my readers.  It's sweet, tard, chocolatey bitter and salty in a balanced way. It's made in individual mould so that it's not too much or too little for one to enjoy it. I sell this pie to those who wants to buy them and so far I have had positive comments from my buyers.  Probably because they've the sweet tooth for lemon pies. I wish not to extend further time with my never ending story on the trial I made on creating the recipe for this pie, so here is the recipe, and I call it Sapphire Meringue Lemon Pie.

Sapphire Meringue Lemon Pie

Snow White with drizzle of chocolate chips

A yummy custard in the center, soft meringue on top and nice crust

A close look on the inside

Another batch in different paper cups

Ingredients (makes 10 pies)

The Custard
1     can of sweetened and condensed milk
3     egg yolks
1/2  cup lemon juice

The Crust
1     pack Oreo cookies, (14 pairs in each pack) crushed
4     tablespoon melted butter, mixed with the crushed Oreo

The Meringue for Topping
3     egg whites
1/4  teaspoon cream of tartar
1/4  cup fine granulated sugar/castor

Other items
Muffin baking tin
Paper cups


Baking method
1.     Pour in sweetened condensed milk, lemon juice and egg yolks into your mixing bowl and mix well.

2.     While the custard is mixing, prepare your pie crust. Press the crushed Oreo cookies which have been mixed with melted butter into paper cups.  Please refer to photo.

3.     When your custard is ready, pour into each cup, but to about 80% full only, allowing space for topping later.

4.     Place your baking tin into your preheated oven at 180C  for about 20 mins, until the center of the custard is quite firm when you shake your baking tin.

5.     When the pie is baked, let cool.  While cooling the pie you can make the meringue.  Beat egg whites with cream of tartar at a high speed until soft peaks form, then add 1/4 cup of sugar and beat again at high speed until stiff peaks form, and it's ready to use for topping.

6.     Spread the meringue on top of your cooled custard and decorate as you wish.

Happy baking my friends...I must say this is one of my favorite sweet treat...ever made by me. I hope you'll like it too!

Portugese Egg Tarts

EURO 2012 telah bermula. I'm not such an ardent fan but boleh lah layan bola ni.  Teringat lak game between Portugal and Germany. Kalah la pulakkk Portugal ni...masa tengah menonton game bola tu, dok teringat2 lak Portugese egg tarts. Saya tak pernah buat egg tarts ni tapi teringin pula nak membuatnya sendiri. I would never make my own puff pastry but hey, there's always what we call the "store bought" stuff, right?  Yeah, okay; so I decided to  make them on Sunday (yesterday) and bring them to Putra Ave to share with the rest of the family members.  The ones I made yesterday was tasty enough but didn't turn out beautiful as I expected. So today I made another batch with modifications to the recipe and Alhamdulillah they turned out quite nice.  The pastry expanded like flower petals (a discovery by chance).

Okay, without further ado, here's the recipe:

Portugese Egg Tarts

Begini rupanya egg tart ni...

tengok dekat sikit...

Macam kelopak bunga2

10       puff pastry squares (brand Kawan)
5         egg yolks
1/2      cup heavy cream
1/2      cup milk
1/4      cup castor sugar/ fine granulated sugar
1         tsp vanilla extract


The pastry:

1.      Gunakan acuan bulat tekapkan pada puff pastry utk buat membuat bentuk bulat. Kemudian lipat 2 dan gunting sedikit 2 bucu pastry tersebut, kemudian lipat 2 lagi dan gunting bucu2 yang dua lagi.  Kemudian susun dalam muffin tin dan tekan sedikit untuk memenuhi acuan. Buat sehingga habis. Sila lihat pada gambar.

pastry diletak dalam acuan muffin

The custard:


Panaskan oven pada suhu 180 C, sambil itu...

1.     Campur kesemua bahan2 lain yang telah saya senaraikan tadi - kuning telur, heavy cream, susu, gula dan esen vanilla, dipukul 3-5 minit, kemudian tuangkan ke dalam pastry yang telah diletakkan dalam acuan muffin anda.  Jangan tuang terlalu penuh..dalam 85-90% penuh sudah memadai.

tuangkan custard ke dalam tiap acuan, jangan terlalu penuh

2.     Bakar selama lebih kurang 20-25 minit atau lebih sedikit kalau anda suka pastry anda lebih rangup (saya rasa paling2 lama pun 30 minit cukup lah)

Demikianlah recipe Portugese Egg Tart yang sanga senang dibuat ini...yang lecehnya adalah membuat acuan pastry nya....bukan leceh camner pun... tapi memakan sedikit masa kalau nak buat cantik2.  Selamat mencuba, kawan2!

*Nota: kalau suka lebih manis, tambah la gula lagi.. mungkin kalau menggunakan 1/3 cawan gula agak manis. Saya ini diabetic, jadi saya takkan buat kuih muih yang terlalu manis.

Purple Velvet Cake

So, okay...I've been craving for a Red Velvet cake for quite a while.  Nak beli, mahal sungguh harganya...bukan tak leh buat sendiri. Cuma tak berapa "rajin" nak buat.  I finally gathered my "mood" to make it on Sunday...errr...that's yesterday, I reckon.  Since my brothers and little Harritz will be at my parents' and my dear sister-in-law pun ada...why not?

I will share with you a super moist velvet cake and I'm using a different topping AND I'm not making a RED velvet cake, but PURPLE.  Yes, purple...Prior to this, I have made a Red Velvet Cupcake and they look gorgeous but don't taste that gorgeous because of the coloring. They taste weird because of the coloring. So this time around I'm going to use purple coloring.  The same recipe used for the red velvet cake, am only changing the color.  So here goes....the recipe.

PURPLE VELVET CAKE

3-layer Purple Velvet Cake

Not too purple... I wonder if I put more color, will it turn really purple?

meh tengok dekat sket...

...tengok dekat lagi.

The Cake

2 cups     multi purpose flour (please sift it)
1/2 cup   cocoa powder (kalau nak sedap, cap HERSHEY'S)
1 cup      white sugar
1/4 cup   brown sugar
2 tsp       baking powder
1/4 tsp    baking soda
1/2 tsp    salt
1 cup      buttermilk at room temperature
1 cup      evaporated milk at room temperature
1 cup      butter (250 gm)  at room temperature
2-4 tbsp purple coloring (I used 2 tbsp, u can use more)
4 no.s     eggs at room temperature


Making the batter and baking it

1.     Mix flour with baking powder and salt and sift.
2.     Cream your butter and sugars, then add eggs one by one while mixing.
3.     Alternately add in flour and buttermilk and evaporated milk and cocoa powder.
4.     Add in purple coloring to the cake batter.
5.     Grease you baking sheet ( I used my cookie baking sheet size lebih kurang 5" X 12"), line with parchment paper, and grease again with butter (don't forget to grease the sides of your baking sheet as well)
6,     Put your batter into preheated oven at 180C for about 30-35 mins, until your cake tester comes out clean when you dip into the middle of you cake)
7.     Let cool before topping.


Topping
1 cup       butter (250 gm)  kalau 3/4 buku butter pun masih boleh
4 tbsp      flour
1/4 - 1/3  cup granulated sugar (gula halus)
350 ml     milk
1 tsp        vanilla

Method

1.     Melt butter in a pot, add in flour and stir with a spatula, do not leave the sauce unattended or else the sauce will be lumpy.
2.     Add in sugar, keep stirring.
3.     Add in milk, stir until it reaches a consistency to your preference.
4.     Let cool.
5.     The whole process takes about 10-15 mins. When cooled the sauce will thickened. If you like a thinner sauce, add a few table spoons of hot water, one at a time.


How to assemble the cake
1.     When the cake has cooled, cut into 3 pieces.
2.     Put 1st layer onto a cake plate. Layer your cake with the topping, then stack 2nd layer on top and layer again with sauce, same goes with the 3rd piece of cake and top with the sauce. Crumble some cake leftovers on top to garnish.



Do try out the recipe, I have adjusted the sugar measurement, so I guess those who are on a sugar-diet can still enjoy this cake, tapi jangan la makan sampai banyak slices! Nex time I will try work on different presentation with the same recipe. Await my next entry on this Purple Velvet Cake in a different presentation version. Happy baking my friends. :-)

Cinnamon Rolls

It has been long since I wish to make my own cinnamon rolls, with the fear that it may turn disaster.  But today, out of a strong wish, I finally made the effort try out. I looked for a nice-looking and reliable recipe and found one by Paula Deen.  Her recipe calls for walnut and raisins but because I was "lazy" to go out, I decided to do alterations/modifications.

Cinnamon Rolls

Sebelum dibakar

Selepas dibakar

Sedia untuk dimakan

Yummilicious!

Dough
 1         packet + 1 sudu teh yeast segera + 1 sudu teh gula
1/2      cawan air suam
1/2      cawan susu yang dipanaskan (jgn sehingga mendidih)
1/4      cawan gula halus
1/3      cawan mentega yang dicairkan
1/2      sudu teh garam halus
1         biji telur
3 1/2   cawan tepung gandum

Inti

1/4      cawan mentega cair
1/2      cawan gula halus (saya guna brown sugar, jadi tak manis)
1 1/2   sudu makan serbuk cinnamon
* 3/4   cawan kismis (saya guna cranberry)
* 3/4   cawan walnut yang dicincang (saya guna almond nibs)

Nota:  bahan bertanda * kalau tiada pun tak mengapa

Glaze

2         sudu makan mentega pada suhu bilik
1         cawan (mungkin kena tambah 1-2 sudu makan lagi) icing sugar
2         sudu makan air panas
1         sudu teh esen vanilla (letak 1/2 sudu teh dahulu, kalau tak cukup baru tambah lg)


Cara membuat dough
1.       Campur yeast dan 1 sudu teh gula dengan 1/2 cawan air suam di dalam mangkuk, biarkan ia naik.  (lebih kurang 5-10 minit)
2.       Panaskan susu tapi jangan sampai mendidih.
3.       Masukkan 2 cawan tepung di dalam bekas yang cukup besar, campurkan garam, 1/4 cawan gula, mentega yang telah dicairkan, susu dan yeast yang telah naik tadi, gaulkan hingga sebati.  Kemudian masukkan lebihan tepung tadi dan uli selama 5-10 minit lagi.
4.       Griskan bekas mengadun anda dgn sedikit mentega supaya dough tidak melekat bila hendak digunakan nanti.
5.       Tutup bekas mengadun tadi dengan tuala dan biarkan dough selama 1 jam hingga 1 1/2 jam.


Cara membuat roll
1.       Setelah dough naik sekali ganda (selepas sekurang2nya 1 jam), tekan2 doh dalam bentuk rectangle (segi empat tepat) supaya senang digulung nanti.
2.       Sapu mentega cair atas dough, taburkan campuran gula + serbuk cinnamon, kismis (saya guna cranberry) dan walnut cincang (saya guna almond nibs).
3.       Gulung dough dengan kemas, potong sedikit kedua belah tepinya, kemudian potong 9, 12 atau 15 (mengikut anggaran sendiri bagi memenuhi loyang membakar anda)
4.       Susun potongan roll dalam loyang pembakar yang telah disapukan mentega terlebih dahulu, dengan meletak bahagian yang bergulung di atas (lihat pada gambar).  Kemudian tutup dengan tuala dan biarkan selama 45 minit lagi.
5.       Panaskan oven anda pada 180 C selama 10 minit dan bakar cinnamon roll selama lebih kurang 30 minit atau sehingga bahagian atas sudah mula nmpk sedikit perang (jangan sampai hangus pula!)


Cara membuat glaze
1.       Setelah anda membakar cinnamon roll, boleh lah menyediakan glaze nya pula. Tapi sebaiknya, sediakan glaze ini selepas cinnamon roll anda telah siap dibakar, iaitu sementara menunggu ianya sejuk sedikit.

2.       Campurkan icing sugar dengan mentega pada suhu bilik dan esen vanilla serta 2 sudu makan air panas. Kalau icing sugar anda berketul2, hancur2kan dulu supaya senang mengacau. Jika masih berketul, anda boleh masukkan ke dalam microwave oven selama 15-20 saat suhu tinggi.
3.       Apabila cinnamon roll anda sudah sejuk sedikit, tuangkan glaze di atasnya.

SELAMAT MENCUBA!

Nota:
1.       Bagi yang pertama kali membuat, janganlah risau jika roll anda tidak berapa kemas, kalau practise membuat cinnamon roll ini beberapa kali, ia akan cantik. 
2.       Dough ini tidak berapa manis jika menggunakan brown sugar, tapi rasanya kalau ikut sukatan yang saya berikan di atas mungkin tidak terlalu manis juga. Yang memaniskannya adalah glaze yang dituang ke atasnya.

3.       Perlu saya ingatkan, kalau kawan2 membuat cinnamon roll, nikmatilah secepat mungkin dan habiskan pada hari yang anda membuatnya. Kalau disimpan hingga ke esok hari, ianya akan jadi keras.

Cheese Cake (no-bake)

I LOVE cheese cake! ... but I also know it's FULL of cholesterol and calories.  One slice of cheese cake is equivalent to 400 calories or 2 bowls of rice. But hey, this is how I deal with it...eat and burn out the calories.  Boleh la makan, bukan tak boleh...but please exercise and burn out the calories the next day.  I'm sharing with you the no back cheese cake, it's a simple one, anybody can make it. However I will not be held responsible for the calories you consume by eating the cake, ya!

Okay, this is is a super simple cheese cake, so let's check out the recipe.

Cheese Cake

Gunakan loyang springform yg boleh dibuka tepinya

Hiaskan dengan strawberry filling 

makan sambil ber FB...yeeehaaaaaaa!

Ingredients:

A. Crust
35 pairs    Oreo cookies (buang cream di tengah nya) crushed finely
1/3 - 1/2   buku butter dicairkan

B. Cheese cake
1    kg       cream cheese (Philadelphia Cream Cheese for the best taste)
3/4  cup    castor sugar (boleh tambah atau kurangkan ikut citarasa sendiri)
1 biji         lemon (ambil parutan kulitnya sahaja)
200 ml      whippping cream (1 kotak kecil)
Strawberry fruit filling (ada dijual di kedai bahan2 membuat kek)
Springform baking tin (lihat gambar nanti)


Cara membuatnya:
1.     Cream cheese dan whipping cream hendaklah digunakan pada suhu bilik

2.     Hancurkan biskut oreo menggunakan food processor, kemudian digaul dengan butter yang telah dicairkan.  Letakkan campuran itu pada dasar loyang springform yang telah dialas dengan plastic supaya mudah dikeluarkan nanti.  Tekan dan ratakan.  Kemudian letak loyang dalam peti ais, sambil itu boleh lah sediakan adunan cheese cake pula.

3.     Cream cheese dicampur dengan lemon zest dan castor sugar dan putar dengan mixer sehingga lembut.

4.     Putar whipping cream dalam 7 minit, kemudian campurkan dengan cream cheese tadi dan diputar sekali lagi.

5.     Tuang separuh cream chese yang telah diputar tadi ke dalam loyang berisi pie crust yang telah disejukkan.  Kemudian tuangkan sedikir strawberry fruit filling (jangan terlalu banyak) dan gunakan chopstick dan lakar sedikit corak (tujuannya hanya untuk "marbling" cheese dengan fruit filling tersebut), kemudian tuangkan baki adunan cream cheese dan ratakan di atasnya.

6.     Sejukkan cheese cake tadi di dalam peti ais selama 24 jam (seeloknya) baru dikeluarkan dari springform baking tin dan dialih ke pinggan hidang kek anda.  Kek ini perlu disimpan sejuk, kalau lama2 di di suhu bilik nanti lembik.  Kek ini boleh disimpan dalam 5 hari di dalam peti ais.

7.     Hidangkan dengan menuang strawberry fruit filling di atasnya.


Selamat mencuba!

Home Made Doughnuts

Haaaa...sudah sekian lama nak buat doughnut ikut recipe yang tertera di blog makcik saya, Cik Zalekha Ismail.  Dari seminggu ke bulan hinggalah dah masuk tahun baru.  Hari ini saya ingat tak nak memasak atau membuat kuih atau berada di dapur tetapi kerana dilanda kebosanan yang teramat sangat, kaki ni melangkah juga masuk ke dapur dengan niat nak mencuba buat doughnut yang berasaskan yeast.  Saya teringatkan recipe yang ada di blog makcik saya itu, tetapi saya ubah sedikit recipe tersebut.  Hasilnya alhamdulillah, sedap dan lembut dan mana yang saya goreng tu habis dibedal dek adik saya yang sememangnya tukang makan masakan2 saya di rumah ini.

So, tanpa meleceh2 lagi, saya nak share recipe doughnut ini yang asalnya datang dari makcik saya.

Sapphire Doughnuts

Front: plain doughnuts,  Back: tuna & chocolate fillings

Front: tuna          Back: chocolate

Bahan-bahan A

2 sudu makan   yis segera
1 sudu teh gula putih halus
3 sudu makan   susu cair
air suam dicampur dengan 3 sudu makan untuk mencukupkan sukatan 1/2 cawan


Bahan-bahan B
450 gram          tepung, diayak
50   gram          tepung roti (kalau takde guna 500 gram tepung biasa saja)
4 sudu makan   brown sugar
4 sudu makan   butter yang dicairkan
1 cawan           air suam
secubit             garam

Bahan-bahan C
Icing sugar
Serbuk kayu manis

*Kedua-dua bahan digaul rata


Cara membuat
1.     Semua bahan2 kering di bawah label Bahan A digaul rata di dalam mangkuk, kemudian susu cair + air yang kedua2nya suam dituang ke dalam mangkuk dan biarkan sebentar sehingga campuran mula naik kembang.

2.     Sementara menunggu bahan A kembang di dalam mangkuk, sediakan bahan2 B. Tepung dicampur dengan garam dan brown sugar, digaul rata. Buatkan lubang di tengah2 tepung dan masukkan butter yang telah dicairkan. Tuangkan bahan A yang telah kembang, uli perlahan2 dan masukkan air suam sedikit demi sedikit. Uli lah sehingga dough terbentuk di mana ianya tidak melekat lagi di tepi mangkuk uli dan tidak melekat lagi di jari2 anda.  Kalau melekat2 lagi, tambah sedikit lagi butter yang telah dicairkan tadi dalam setengah sudu makan dan tabur sedikit tepung bagi memudahkan dough itu lekang dari jari2 anda.

3.     Setelah habis menguli adunan, biarkan selama setengah jam ke 45 minit, tutup dengan tuala.  Adunan akan naik menjadi sekali ganda dari asal.

4.     Selepas 30-45 minit, anda sudah boleh membentuk doughnut anda menggunakan doughnut cutter atau potong saja mengikut bentuk yang ada suka.  Jika mahu meletak inti, lebarkan adunan supaya inti boleh diletakkan di tengah dan ditutup dengan dough tersebut.  Lakukan hingga habis dough.

5.     Panaskan kuali dan letak minyak secukupnya, dan pada api sederhana kecil, gorengkan doughnut yang telah dibentuk.  Sebaik diangkat, golekkan di atas bahan C; campuran icing sugar dan serbuk kayu manis, bagi plain doughnut dan yang berinti manis.  Mana yang berinti pedas, jangan la pulak digolek atas gula icing tu ya!

Penggunaan brown sugar dan icing sugar dalam penyediaan doughnut ini akan mengurangkan penggunaan gula yang terlalu banyak yang akan menyebabkan doughnut anda manisssss sesangat2.  Recipe yang saya kongsi ini menghasilkan doughnut yang tidak terlalu manis, jadi kalau anda nak letak inti pedas2 pun boleh gunakan adunan ini.

Selamat mencuba!

Cake Doughnut Balls

I have always wanted to make doughnuts but never got down to making them...but I think I did once, a longggg time ago. Anyway, one of my god sister cracked the idea of making some, sharing the thought on Facebook and I thought perhaps it's a good idea for me to make some here at my Elysium. I browsed for an internet recipe to refresh on how to make doughnuts.  Unfortunately I landed on a lousy recipe.  The measurement of one of the ingredients was totally OFF perfection. I ended up throwing the whole batter into the tong sampah. By the way, I keep wondering how some people could share their recipes and when we try them out, the outcome isn't even close to what it's supposed to turn out to be.  If you were to share recipes with others, please write out recipes what will turn out fine.  I'm not saying it has to turn out like how you do it, but at least the outcome is something you can call "mesti jadi" minus the human factor such as air tangan and preference in taste.  So, anyway, I started from scratch with the second batch of batter for the doughnut, eyeballing the measurement of the ingredients.  So, I would like to share this recipe with my friends here and if you think you'd like to add a little more or less of the ingredient, please do so...after all we have our preferences.  Please bear in mind, I don't use yeast for this recipe, so the texture of the doughnuts isn't as light. However it will still turn out nice, insya'Allah.

Cake doughnut balls

Doughnut balls for tea time

A closer look...

Dry ingredients
2    cups multi-purpose flour
1/2 cup bread flour
1/2 tsp vanilla powder
1/2 tsp salt
1/4 tsp cinnamon powder (1/2 tsp if you like cinnamon)
1    tbsp baking powder
=> sift all the dry ingredients and mix well with 1/2 cup of sugar ( I used brown)

Wet ingredients
2    tbsp melted butter (cooled a little after melting)
1/2 cup milk
1 egg lightly beaten
Some oil for frying
some icing sugar + cinnamon powder for dusting

Method:
1.     Make a well in the center of the mixed dry ingredients and add half the milk, melted butter, egg and knead. Then add the other half of the milk gradually and knead the dough again.  Refrigerate for about an hour, but I didn't so so as I was running after time.

2.     Roll the dough into smaller balls and fry them in a medium heat, but do not crowd your wok with too many doughnut balls.

3.     After frying, let them cool a bit before dusting them with cinnamon-icing sugar.  It's easier if you put the icing sugar + cinnamon powder in a container or ziplock plastic bags and shake your doughnut balls in the container or ziplock to get a nice coating on them.