BEIGNETS/CHURROS BALL

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           Beignets or churros ball or fried pete a chaox or you name it… as i’m searching the recipe on the net i find  many diffrent name of this recipe and i all i see is just the same ingredient and method. If you know how to make cream puff then you have no problem to make this beignets.

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     The common problem that most of us facing is undercook beignets. The outside turn out dark to quick and it still wet inside. Why is this happen?? It because your oil is too hot…you maybe have a question like ‘this recipe call for 150’c and this temperature is over boiling point supposed to be very hot’… the answer is yes the oil should reach 150 ‘c before you put your beignets BUT after it reach 150’c you should reduce the heat and do some test before you fried the rest of dough. What kind of test? Well, put a small amount of dough after you reduce the heat and if it turn dark to quick wait a few second before fry another dough…why should we wait ? To make sure the oil is cool a bit..why the oil should reach 150’c then reduce it? Why not just until the oil is hot a bit?..to be honest, i don’t have the answer for this…lol..

       It taking time to fry the beignets, after you put the dough inside the oil you should stir it slowly to even the colour or to make sure it didn’t turn to dark very quick..you may see it seems like didn’t expand to double in size at the begining but just keep stiring slowly…after a few minute you will see that it start to burst and create a seams or expand from it original size supposed to be double or tripple in size. Fried until the beignets is golden brown.

BEIGNETS / CHURROS BALL

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Ingredient :

252 g water
150 g plain flour
100 g butter
3 g salt (only if you using unsalted butter)
4 g granulated white sugar
191 g egg (4 eggs = 55g each )
Enough castor sugar for coating

METHOD:

1. Put water, butter, salt and sugar to a boil. Make sure the butter is melted completely. Add in flour all at once and stir quickly until no lump or uncooked flour seen. You will know the dough is ready when a thin film appear on the bottom and the dough pull away from side. ( same like make cream puff). Let it cool to lukewarm before adding the eggs.

2. Add one egg at a time until it well combined and a peak pointing up form when you touch the dough with your finger. When done, put in refrigerator for one hour or atleast  30 minute …i refrigerated mine for 30 minute only cos’ i can’t wait that long to see the result….hehe…

3. After 30 minute , take the dough from refrigerator, heat oil until reach 150’c and reduce it (low heat) .Using ice cream scope, scope a little dough to make some test..if it turn dark to quick …wait a few second before adding the next dough. Keep stiring the biegnets until it burst and expand from it original size..you will see a seams after it start to expand..fried until it turn to brown colour…please note that to fry beignets it take time about 5-7 minute ( depend on your stove).

4. When done, drain your beignets and coat with sugar. Ready to served. ( best to served while it still hot ).

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Baking With Kelly

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SOFT DOUGHNUT

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          I know everybody loved doughnut and so do my family. It’s easy to find it everyway and the only matter is the price. Well,why wasting when you can make it at home with minimum expences? My husband always questioned me why should i trouble my self to make this and i answered him i don’t call this trouble but it’s a joy of cooking. I love to see the result…and its fun..haha..
        I’ve been searching the recipe online and i saw Wendyink recipe ..i was attempted to try. With a simple recipe and easy instruction i stop searching for other recipe. Her instruction is very easy to understand but it still a bit tricky for me…WHY???? Because i trying to be smart and put my self in trouble. She say 1 egg yolk but i put 1 whole egg, 20 g butter but i put 42 g butter…make my dough too sticky…see??? This explain why some people failed when they trying a new recipe.lol..

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       When i saw my dough is too sticky and almost impossible to resque..i blame my self , i should follow her recipe as stated…but it already too late …i should find a solution or maybe just throw away the dough ?…i let it rest until double in size with hope it not stick to my hand but after that at the end it still the same. Since i am half way i decide to add 1/8 cup flour at a time and keep kneading until it not stick to my finger….finaly after adding my fifth 1/8 cup flour the dough not stick to my hand anymore and still soft..Emm finally…i roll the dough and cut it with my doughnut cutter. And let it rest for second time about 45 minute…yess !!! I saved the dough…

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          As the result , my doughnut finish with no time. My mother in law who is always have a comment…say nothing this time..that’s mean i success and the taste is delicious..this doughnut is very soft incase you are curious about the texture.

Adapted :wendyinkk

SOFT DOUGHNUT

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makes 18 small doughnut

Ingredient :

250 g all purposed flour
5/8 cup flour ( 1/8 cup bread flour + 4/8 cup plain flour = 140 g)
90 ml full cream milk
42 g butter
1 whole egg
1/4 tsp salt
1 tsp baking powder
23 g sugar
Enough castor sugar for coating

Yeast ( mix together)

1 tsp yeast
60 ml water (lukewarm)
1 tsp sugar

Prepare :

Cut your parchment paper like the one that you use for steamed  bao or enough for one doughnut.

Method :

1. Measure all ingredient as detailed. Mix yeast ,water and sugar. Do a quick stir and set aside.

2. Pour milk and add egg in bread mechine, followed by flour,salt, sugar, baking powder and yeast mixture. Except the flour that measured by cup please leave 1/8 for later used. ( i advised to just leave 1/8 cup flour and put 4/8  on bread mechine so that you don’t have to get through what happen to me…and beside it much easier this way.) Let the mechine do his work.

3. When the mechine stop for 1st time add butter and the mechine will start kneading again. Just follow your mechine instruction. When done, knead by your hand for a few minute. If it still stick to your hand add the rest of 1/8 cup that u leave aside ealier. Rest the dough until double in size or for 1 hour.

4. Flatten the dough , and roll with rolling pin. Thickness depend on your preference and cut it with doughnut cutter. Arrange the dough to a parchment paper that you’ve cut ealier. Let it rest until it double in size again. Mine around 45 minute. Make sure to cover the doughnut while resting.

5. Heat the oil. Medium heat and lift the parchment paper with doughnut , gently slip the doughnut into hot oil. Try one doughnut first.. if it turn to dark very quick it mean your oil is very hot.. reduce the heat before you fry the rest of your doughnut. One thing , make sure your oil is enough to cover the whole doughnut while frying.

6. Drain your fried doughnut. And when it cool a bit, coat with castor sugar. Ready to served.

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Baking With Kelly

TANG YUAN

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       There is nothing much i will write about tang yuan, i am sure that most of you know about tang yuan history or when it usually served. As i am looking the recipe on the net i’ve read a lot about it and it doesn’t necessary for me to re-write about it  cos’ it just the same.

       Tang yuan is mainly made from glutinous rice flour. Can be served with diffrent type of syrup/soup and filling. It can be heavy or light syrup/soup and i prefer mine with light syrup/soup. Since it extremely hot in my place i’ve choose sweet potato syrup/soup with barley. It really refreshing and light.

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       Usually origanal tang yuan is white with no filling but since time goes by, it been modify and came out in diffrent colour and filling. To make a diffrent colour i use orange and purple sweet potato and also screwpine for green colour. I find that tang yuan with sweet potato is more soft ,easy to shape and hold in shape while tang yuan with screwpine is a bit chewy and best to shape it after the water is boiling. There is a thing that you must know about orange and purple potato, they have a diffrent capacity to absorb water. Purple sweet potato in other hand is more to sandy and dry type.

TANG YUAN

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makes ( i forgot to count )

Ingredient :

Orange tang yuan

310 g orange sweet potato
80 g glutinous flour
20 g water

Purple tang yuan

280 g purple sweet potato
88 g glutinous flour
90 g water

Green tang yuan

136 g screwpine juice ( 8 pcs screwpine leave + enough water )
136 g glutinous flour
2 tsp coconut pandan emulco

For syrup/soup

900 g sweet potato
90 g barley
70 g granulated white sugar
130 g brown sugar (add more if you loved sweet)
80 g sago
7 pcs screwpine leaf ( knot )
3 L water

METHOD

1. Measure all ingredient as detailed above. Skinned sweet potato, measure and steam until very soft. Clean screwpine, cut and blend with water. Strain to get the juice. Set aside. In mean time cook your syrup/soup so that you can transfer your tang yuan immediately into it once cooked.

2. Transfer hot sweet potato into a bowl, mash until fine. Strain to remove any uncook potato and veins ( thin line on the potato ). Add in flour, and knead until form a ball. Add 1 tsp water at a time and keep kneading until you got a soft and easy to shape sweet potato ball. At the begining it may very sticky but just keep kneading. Add a little flour if it still stick to your hand after kneading a few minute. The dough should be very soft but not stick to your hand. Set aside.

3. Repeat the same process for purple sweet potato. It will be quite difficult with purple sweet potato since it more drier and sandy type than orange sweet potato but it will produce more attractive colour than other. Set aside.

4. For green colour, add pandan juice and coconut pandan emulco to  glutinous flour. Knead until became a smooth dough. If you find the dough is not soft enough add a little water at a time. Shape like a ball with your palm. You can shape it after your water is boiling so that you can put it into the water right after you shape it. This way you will get a pretty round ball.

5. Put your pandan tang yuan into  hot boiling water. When it float to the surface it mean your tang yuan is ready. Take it out and put into ice water. Let it sit until your syrup is ready or you can transfer directly into syrup once ready.

6. Do the same to potato tang yuan. It will float to surface and you will know it done.

TO MAKE SYRUP OR SOUP

1. Boil water, screwpine leaf and barley together. When you see the barley is expand than it original size, add in the rest ingredient except sago. Simmer until the potato is became soft. Add sago and turn to high heat for 5 minute and stir so that your sago not stick together. Transfer your tang yuan to the syrup/soup. Turn off fire and cover the pot with lid for another 10 minute before serving. This is to make sure the sago is fully cooked.

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* best to served it immediately.
* The size of tang yuan is depend on your preference.

Baking With Kelly