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Ingredients
* 1 c Sifted flour
* 2 ts Baking powder
* 1 Egg ; well beaten
* 2 tb Sugar
* 1/2 ts Salt
* 3 tb Milk
* 1 tb Melted butter
* Fat for deep frying
Instructions
from American Everyday Cooking circa 1950 Set pan for frying on warm part of range; fill half full (or so) with fat; let slowly heat to 365 F or till hot enough to brown 1-inch cube of bread in 60 seconds.
Sift flour and baking powder together.
Combine egg, sugar, salt, milk and cooled melted butter and beat well.
Stir mixture into flour and mix thoroughly.
Force mixture through pastry bag and tube, and drop into hot fat.
Fry two or three minutes, or till delicately brown. (note: they will puff up, so make the circles, if you can manage circles, largish and leave plenty of room in the pan. Mine were not circles, but more like doughnut *holes*).
Remove and drain; while warm, spread with boiled frosting (note: I just rolled the hot doughnuts in sugar and cinnamon *right out of the pan*. Neither is actually necessary).
Makes one dozen, supposedly. If I were you Id make a batch once beforehand, if you decided to use them...or for that matter any homemade fried doughnuts. You can of course re-use the frying fat.
Pizza Dough
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Ingredients
1 package Dry yeast
3 tablespoon Butter softened
1 1/2 teaspoon Salt
1 cup Water warm
1 tablespoon Sugar
2 1/2 cups Flour
Instructions
To the cup of warm water add the sugar and dry yeast. Let stand 10 to 14 minutes.
Add the butter, salt and flour. Stir well, turn out and knead until dough is smooth.
Cover and allow to rise in a warm place. Punch down and allow to rise again.
Roll dough to 1/4 inch thickness to fit pizza pan. Leave to rise again while you prepare the filling.
Makes enough dough for 2 pizzas.
We have found you can get a better pizza crust if you partially bake the dough before adding the toppings. We use a pampered chef pizza stone so after rolling the dough out on it will put it in the oven at 400 until it just starts to brown. Then take it out and add the toppings. Times will vary from oven to oven so it is best to just keep an eye on it for your own oven.
Red Bean Filling
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300g of aduki (red) beans
Soak red beans for 8-24 hours. Strain, then bring to a boil covered with an inch of water.
Once boiling, strain and return to the saucepan with a whole bunch of water.
Boil for 1-2 hours stirring every 20-30 minutes or so.
When the beans are tender enough to be falling apart when you squeeze them, they're done.
Take off the heat, let sit for 20 minutes and then drain off the top, clearer liquid leaving behind the thicker darker stuff. Add more cold water and let sit until the beans settle and pour off the top again. Do this 3 times and then strain the beans through a cloth lined strainer/colander.
Return half of the beans to the saucepan over high heat with 1 1/2cups of sugar.
Stir until the sugar is mixed in, then add the rest of the beans and another cup or so of sugar.
Sort of mash them up a bit with your stirring implement or a masher, but having some whole beans doesn't hurt the dish.
Add a pinch of salt, then take it off the heat and let it cool until you're ready to make the buns.
Ingredients for Chocolate Filling
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2½ squares unsweetened chocolate
1 cup powdered sugar
3 tablespoons milk
Yolk 1 egg
½ teaspoon Vanilla
[edit]Instructions
Melt chocolate over hot water, add one-half the sugar, and milk; add remaining sugar, and yolk of egg; then cook in double boiler until it thickens, stirring constantly at first, that mixture may be perfectly smooth.
Cool slightly, flavor, and spread.
[edit]
BUN COKLAT
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Inti:
4 sudu besar serbuk koko
1 sudu besar susu tepung
4 sudu besar gula
4 sudu besar tepung jagung
6 sudu besar air
1/2 sudu besar butter
Gaul sebati semua bahan ( kecuali butter ). Masak dengan api kecil sambil sentiasa dikacau. Masak hingga pekat. Tutup api dan tambahkan butter. Kacau hingga sebati dan adunan smooth (tambah lagi butter jika perlu). Sejukkan sebelum digunakan.
*inti ni pahit sikit, so bolehlah tambah gula sikit lagi kalau nak.
Roti:
1 1/4 cawan air suam
2 sudu kecil yis kering
1/2 cawan soft brown sugar
3 1/2 cawan tepung
3 sudu besar susu tepung
1/4 cawan serbuk koko
1 sudu kecil baking powder
garam
1 sudu besar butter
1 sudu besar vegetable shortening
-Larutkan gula dalam air dan masukkan yis. Biarkan hingga berbuih.
-Campurkan tepung, susu tepung, serbuk koko, baking powder dan garam. Gaul rata.
-Tuangkan larutan gula dan yis. Gaul rata hingga jadi doh.
-Tambahkan butter dan shortening dan gaul rata.
-Uli hingga adunan elastik (15 minit - atau lebih )
-Peram hingga adunan naik 2 kali ganda
-Tumbuk adunan dan uli sebentar untuk buang angin
-Bahagikan doh kepada 12 bahagian kecil. Rehatkan doh 10 minit.
-Ambil satu bahagian doh dan leperkan, isikan inti dan tutup dengan kemas. Susunkan atas loyang yang dah digris. Ulang hingga habis semua adunan.
-Rehatkan hingga naik 2 kali ganda dan bolehlah dibakar.Maisya bakar dengan suhu 175C guna api atas dan bawah selama 20-25 minit.
-Sebaik sahaja keluar dari oven sapukan permukaan roti dengan butter.
Cream Puff Jagung
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Bahan-bahan ( untuk 28 biji cream puff )
125 gm self raising flour atau tepung gandum + 2 sudu teh baking powder
100 gm butter
250 ml air
1/2 sudu teh gula
3 biji telur
Bahan-bahan untuk inti jagung
1 cawan air
1/2 cawan susu cair
1 cawan jagung dalam tin
1/2 cawan tepung kastad
5 sudu besar gula
Cara-cara
Cara-cara untuk puff
Panaskan air,gula dan butter dalam periuk sampai mendidih.Masukkan tepung,kacau hingga adunan tak melekat pada periuk.Sejukkan
Pukul telur satu persatu ke dalam adunan dengan mixer
Masukkan adunan ke dalam piping bag.Pipe menggunakan nozzle bentuk bintang
Spray air ke atas doh untuk membantu adunan naik.Bakar dalam oven hingga permukaan puff kecoklatan,lebih kurang 30 minit.
Gunting sedikit bahagian tepi puff dan pipe kan inti jagung
Cara-cara untuk inti
Kacau tepung kastad dan air.Masukkan ke dalam periuk bersama susu cair dan gula.Kacau hingga naik wap
Masukkan tepung jagung dan kacau sebentar hingga masak.Biarkan sejuk sebelum di masukkan ke dalam puff.
Banana Choc. Muffin
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Sumber : yani
Bahan-bahan
* *170g tepung gandum
* *30g serbuk koko
* *130g gula
* *1 sudu kecil baking powder
* *secubit garam
* *100g coklat bar (coklat masakan) - patah2kan jadi kecil-kecil
* >2 biji telur
* >75ml minyak masak
* >100ml susu segar
* >sedikit vanila esen
* >2 biji pisang
Cara-cara
Panaskan oven sehingga 170C.
Masukkan semua bahan-bahan yang bertanda (*) ke dalam Food Processor.
Kisar sehingga sekata. (If coklat tak hancur sangat pun takpe.. jadi ketul2 kecil dah ok) Kemudian masukkan bahan yg bertanda (>) ke dalam FP. Kisar sehingga sebati.
Cedukkan ke dalam cup muffin.
Bakar selama 25 minit atau sehingga masak.
Nota : maklang campurkan sekali bahan kering, gaul sebati pastu baru curahkan bhn cecair...
White sauce
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25g butter
25gtepung gandum
300ml susu segar
sket black peppercorn
cara2
1.cairkan butter ngan api slow..pastu masukkan tepung gandum.
2. kacau sampai sebati. (ni dlm france dipanggil "roux")
3. alihkan dari api, masukkan separuh dr susu segar. kacau sampai sume smooth
4.pastu masukkan baki susu segera..and kacau atas api slow sampai sos tu jadi agak pekat.
**baki bule simpan dlm freezer
**bule wat mcm2 variasi dr basic white sauce nih. Bule tambah blackpepper, cheese, onion and mcm2 ..=)
Keporok Lekor;
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2 ekor ikan kembung/selayang(panjang 30 cm)
100 gm tepung ubi
30 gm tepung sagu
1 1/2 sudu kecil garam
sedikit ajinomoto
***utk sos:***
3 sudu besar cili blend
sedikit gula melaka
1 sudu kecil asam jawa(bancuh dgn air)
2 sudu besar gula
1/2 sudu kecil garam
2 sudu besar cuka
1 sudu besar tepung jagung utk memekatkan sos
2/3 cawan air
Cara-cara
Bersihkan ikan.
Buang kulit ikan dgn mengoyakkan kulit dr kepala hingga ke ekor. Ambil isi ikan sahaja.
Potong isi ikan kecil2 supaya mudah utk di blend. Blend isi ikan hingga hancur
Selepas blend kesemua isi ikan, masukkan tepung sedikit2 ke dlm bekas yg mengadungi ikan. Gaul sehingga ke semua tepung abis.
Masukkan garam dan ajinomoto.
Ambil sedikit adunan keropok dan gentel di atas papan.Taburkan sedikit tepung "katakuri ko" di atas papan supaya tak melekat pada papan. Ulang sampai habis.
Panaskan air di dalam periuk. Masukkan keropok setelah air mendidih.
Angkat keropok setelah ia timbul pada permukaan.(bila timbul tandanya dah masak) keropok rebus boleh tahan lama kalo masuk peti ais.
Keropok yg belum direbus td boleh juga digoreng terus tanpa merebusnya terlebih dahulu(terengganu style). Sedap dimakan panas2..
utk sos: masukkan air ke dalam periuk dgn api yg perlahan. lps tu masukkan cili blend , gula melaka dan air asam jawa. bila dah mendidih, masukkan garam, gula dan ajinomoto. masukkan cuka... akhir sekali masukkan bancuhan tepung jagung utk pekatkan sos
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