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

PANCAKE WITH ROASTED PEANUT FILLING ( APAM BALIK )

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       Pancake with roasted peanut filling also known as Apam Balik in Malaysia. It was my favourite when i was a kid and usually it sold at night market or hawker food stall . Nowaday, some restaurant also do sold this apam balik. There is two type of apam balik one of it is thin and crispy apam balik and another one is thick and soft apam balik. The recipe that i am showing today is a thick apam balik.

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        Apam balik is not difficult to prepare but somehow it still can’t be compere with the one that sold in night market . Obviously,  i do satisfy with   the taste. Night market use very fine grounded peanuts but i like it with coarse grounded peanut. This way you can feel a crunchier  peanut filling and you can put it as much as you want to. I find that small peanut is more fragrant than the big peanut that sold in supermarket ……. I just can’t believe that now i am able to make this apam balik in my own kitchen…..

PANCAKE WITH GROUND PEANUT FILLING ( APAM BALIK )

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Make one with 24 cm pan

Ingredient :

Batter :

130 g plain flour
160 ml water / milk
1/2 tsp soda
1/4 tsp salt
1/2 tsp instant yeast
1 whole egg

Filling :

200 g  ground peanut
30 g sugar
30 g butter
50 g creamy corn ( optional )

Method :

1. Sift flour in a clean bowl. Add in soda , salt and instant yeast.

2. Pour in water / milk into flour mixture. Stir constantly . Lastly , add in egg. Stir until well combined. Strain the batter and let it rest for about 30 minute or less.

3. While waiting roast your peanut until cooked. When done, let it cool a bit and removed the skin.  Blend it to your preference, either coarse or fine peanut filling.

4. After 30 minute , pre heat your non stick pan on medium low heat . Grease with a litte oil then wipe it with kitchen tissue. Pour your batter. Use back of your laddle to spread the batter to the edge of pan or to even the batter.

5. Wait a while until a lot of hole appear about 30 second to 1minute . Cover with pan lid. Put a tbsp of butter and add in the sugar on top. Cover the pan again for about 1 -2 minute.

6. Open the lid and put grounded peanut filling on top..cover again for 1 -2 minute. ( pls make sure that your batter is still wet as you put your peanut filling) Check your apam balik bottom, if it brown enough then turn you apam balik to half moon…and remove from the pan.

7. Cut and best to serve while it still hot. You can brush the top of your half moon apam balik with butter but this is optional .

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♡ you can add creamy corn as a filling but it optional. I prefer mine with grounded peanut only.

Baking With Kelly

STEAMED PUMPKIN KUEH WITH COCONUT ( KUEH TALAM LABU )

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      I have never made this kueh before but i do bought it a few time at early market. It’s hard to find a kueh that suit to our taste. Most of them  which sold on market is some how will not taste the exactly how it supposed to be. There is too many reason why this is happend. One of them is no one will make it with full ingredient due to reduce the cost of making this kueh. Sometimes it’s say pumpkin kueh but it doesnt taste like pumpkin and it more likely doughy flour kueh.

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        I’ m not saying that i am profesional but at least i know how to make this suit to my taste and enjoyed by my family. One thing to know is if you like a shiny looking kueh please use a good quality of tapioca starch cos if not you will end up like what i have here a dull looking colour kueh. Not attractive at all.

STEAMED PUMPKIN KUEH WITH COCONUT ( KUEH TALAM LABU )

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Make 10 – 12 pcs with jelly mould.

Ingredient :

120 g tapioca starch
30 g rice flour
70 g castor sugar
1 egg
400 g coconut milk
Pinch of salt
300 g pumpkin

METHOD :

1. Sift together tapioca starch and rice flour. Devide into 2 which is 108 g for A and 42 g for B .Set aside.

2. Heat coconut milk with sugar until sugar is dissolve. Devide it to 220 g for A and 180 g for B. Let it cool.

3. Steam 300 g pumpkin until soft about 15 – 30 minute. Transfer to a large bowl and let it cool slightly for 5 minute.

4. Add 108 g sifted flour mixture from  A  to steamed pumpkin and stir until well combined. Add in egg and stir again. Slowly pour coconut milk and mix well. Strain the batter to get a smooth silky batter.

5. For white top layer, add 180 g coconut milk from B to 42 g flour mixture. Stir and add pinch of salt. Strain the batter to removed any
undissolve flour mixture.

6. Grease jelly mould and pour the pumpkin batter. Tap smoothly to remove the bubble that traped on the batter. Put into the steamer that already pre – heated ealier. Steam for 10 minute in medium heat or until you see it thicken or cooked.

7. After 10 minute turn off heat and pour in the white top batter ( B). Do it quickly. Then turn on the heat again…( medium heat ). Steamed for 6 minute or until done.

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♡ If you find that the batter is not fully cooked you can re- steamed it again and it will still perfect so dont worry.

Baking With Kelly

STEAMED NINE LAYER KUEH

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        Its been a while after my last post pandan layer cake, and finally i decided to post this KUEH LAPIS recipe. I have try a few recipe like lapis legit and steamed banana cupcakes but the result is not fulfill the standard that i looking for, that is why i didn’t publish it here.

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       Talk about  kueh lapis,  it’s not my first trial… but my 5th attempt with diffrent recipe, and i’m very satisfy with the result. I love the texture chewy, stretchy and elastic. Every layer not separate to each other itself but it’s easy for you to peel off each layer….

        I have made a simple version to make this kueh. Usually some recipe required some amount of water and coconut milk but in my version i add some amount of water to grated coconut and  squeeze it to get the amount of liquid that stated on the recipe. In simple word i only add liquid once (coconut milk )not like other they add twice, a water then a coconut milk.
         
          Also i didn’t add to many type of flour, just tapioca starch and rice flour. Some recipe using hoen kwee flour and sago flour. I still remember when i made my 1st kueh lapis, i use glutinous rice flour and i think you can imagine how it look like hehe…that time i curse the recipe…second attempt i used sago flour and tapioca starch with a little rice flour and my sister in law say too soft. Look like a leaf that almost die cos have no  water…Fail….3rd attempt all tapioca starch and again it too soft. I consider it fail and this time i blame my tapioca starch. 4th attempt i use 350 g tapioca starch, and 100 g rice flour . My kueh lapis is much better but still not the one that i looking for. So, i decided to make my 5th attempt the one that i’m sharing now…

Make 1 , 24 cm round pan

STEAMED NINE LAYER KUEH

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Ingredient :

250 g tapioca starch
200 g rice flour
170 g granulated white sugar
900 coconut milk (from 1 coconut )
Pinch of salt
Few drop green colouring
Few drop pandan coconut emulco

Method :

1. Add sugar to coconut milk heat until sugar dissolve. Set aside until cold.

2. Sift together rice flour and tapioca starch in a bowl. Add coconut milk to flour mixture.. Mix until well combined.

3. Sift the batter to removed any lump and to get a smooth batter.

4. Turn on heat, let your steamer ready. Make sure to lightly grease the pan. Most recipe need to heat the pan before pouring first layer in it but in my case i forgot and my kueh lapis is still perfect.

5. While waiting the pan to be heated devide the batter in 2 portion. Add pandan coconut emulco and green food colouring for the first part and let it plain to the second part.

6. Measure 150 g of plain batter and pour it into your heated pan. Steam for about 5 minute or until the layer is harden and dry. Measure 150 g of green batter for second layer and steam again for 5 minute. Repeat the process until all batter is used up. For 6th  to 8th layer steam for about 7 minute to each layer and for 9th layer steam for about 10 minute to 15 minute. Open the cover of steamer and let it dry on top before turn off the heat.

5. Let it cold before cutting.

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Baking With Kelly