Sweet Potato Bread and Mushroom cream soup

The weather is getting colder, so I made some soup and sweet potato bread.
This is a really nice recipe from here and here.

Ingredients:
500 g tepung terigu protein tinggi (hard flour)
10 g gula pasir
5 g garam
5 g Bread Improver ( S-500 )
11 g instant yeast
250 g ubi kuning kukus, haluskan (oleh pak tatang, cuma di potong kecil, di masukkan mixer, ancur sendiri kog) resep asli 150gr
30 g unsalted butter (resep asli gak pakai)
250 ml air dingin (resep asli 275)

Directions:
1. Masukan semua bahan ke dalam mixer roti kecuali butter dan ubi kukus.
2. Aduk dengan kecepatan rendah selama 3 menit pertama. Kemudian naikan dengan kecepatan sedang selama 10 menit.
3. Setelah kalis, masukan butter, aduk hingga rata.
4. Masukkan ubi halus aduk sebentar.
5. Angkat adonan dari mixer dan biarkan istirahat selama 20 menit.
6. Potong masing masing 80 gr. biarkan selama 10 menit, kemudian bentuk sesuai selera.
** yang di foto ini, adonan tsb, aku roll dengan rol pin setebal 1,5 cm, lalu di potong2 panjang 3 X 9 cm, bagian memanjang di tekan dengan tusuk sate di tengah (kayak bikin cakwee), lalu di pintir.**
7. Biarkan mengembang selama 20-30 menit.
8. Masukkan ke dalam oven dan panggang selama 15 menit dengan suhu 180 C. Angkat.

SUP KRIM AYAM JAMUR

Bahan:
100gr jamur kaleng, cincang
150 gr ayam rebus, potong dadu
50 gr bawang bombay, cincang
1,5 lt kaldu ayam
250 ml susu evaporated
50 gr tepung terigu
100 gr mentega
½ sdt lada bubuk
2 sdt garam
1 sdt chicken powder
kacang polong ( resep aseli nggak pake)

Cara membuatnya:

1. Lelehkan mentega, tumis bawang Bombay hingga layu, masukkan tepung terigu tumis terus hingga tepung matang segera tuangi susu dan kaldu sedikit demi sedikit sambil diaduk rata hingga kaldu dan susu habis. Biarkan mendidih.
2. Masukkan garam, lada bubuk dan chicken powder, aduk rata, lalu masukkan ayam dan jamur. Aduk dan biarkan sampai mendidih. Angkat.
3. Lebih lezat bila disajikan hangat

CINNAMON BUNS

I always make cinnamon buns with this recipe, still soft till the next day, the original recipe from here
Weather is getting colder in November, but I'm so glad my yellow roses still blooming, I think this is the last one.

Ingredients:


300 gr flour
1 egg
100 cc milk and 50 cc warm water
50 gr sugar
50 gr margarine+butter
1 packet instant yeast
1/2 tsp salt


for inside the rolls:

50 gr margarine
50 gr palm sugar/ brown sugar
100 gr raisin
50 gr almond/walnut
1 tsp cinnamon

Directions:
Put the ingredients in the bread machine.
Roll the dough rectangular 1/2 cm, add ingredients for inside rolls, than roll the dough, cut into 9 rolls.
Bake 180 for 20/30 min.

Potato starch Doughnut

Ingredients:
400 gr bread flour
100 gr cake flour
100 gr potato starch
60 gr sugar
20 gr milk powder
8 gr instant yeast
8gr salt
8 gr baking powder
1 gr vanilla powder
50 gr egg
220 ml water ( can be less )
75 gr margarine

Directions:

Mix all flour, milk, yeast, salt, baking powder and vanilla powder . Add egg, water and margarine . Rest and cover the dough for 1 hour.

Make a small ball 50 gr each, rest and cover 30 minutes.

Fried the doughnut.

Ham and cheese french toast

Another yummy recipes from this lady, ham and cheese french toast.
Finally I tried to make this yesterday, yumm

Custard bread

I found a very interesting video to make a good snack from bread, will make this in the future.

Japanese sweet bun tanzhong

This a nother good recipe from kitchen corner.

Recipe for the water dough "water roux": Cook 250g water with 50g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. The amount of water dough here would be more than a recipe required, you could store it in a the fridge for 2 days, if the color turn to dark grey, feed the bin :P OK OK don't waste it, use it for making other doughs before it turn to dark grey color OK!

Recipe for the 9 buns (approximately 60g for each dough): 210g bread flour / 56g plain flour / 20g milk powder / 42g caster sugar / half teaspoon of salt / 6g yeast / 30g beaten eggs / 85g water / 84g water dough / 22g unsalted butter

Recipe for the fillings: 70g butter / 30g sugar powder / 1/8 tsp salt / 30g beaten eggs / 1 tsp corn flour / 80g milk powder

Methods:

1. Put all the buns ingredients for kneading until smooth and elastic and the dough no more sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.
2. For the fillings, beat the butter with sugar until light and pale. Gradually add in the beaten eggs. Mix in the corn flour and milk powder with a spatula until everything well combine. Do not over mix. Divide each dough with an ice-cream scoop and place on a plate lined with greaseproof paper. Let it chill in the fridge until needed.
3. Divide the dough into even size of 9 portions and shape it into smooth ball shape. Let is rest for 10 minutes.
4. Flatten each dough with your hand and wrap the filling into the dough. Seal it tightly.
5. Prepare some water on a clean plate and place a kitchen towel on the top. Damp the surface of each dough and run the damp surface around a bowl of desiccated coconut. Place on a baking tray and let the dough proof for 40 minutes.
6. Bake at 180C for 15 minutes. Enjoy

How To Make Croissants

I really like this recipe I found in here

Step 1: You will need:	Units: Metric US Imperial UK Imperial
500 g flour 15 g active dry yeast 90 g sugar 15 g salt 300 ml warm milk 340 g butter , room temperature 1 egg , beaten with 2 Tbsp water some extra flour 1 rolling pin cling film 1 knife 1 baking tray lined with parchment 1 mixer with hook attachment 1 bowl 1 tea towel 1 plastic bag 1 brush	Serves: 10 Preparation Time: 10 minutes Cooking Time: 16 hours Oven Temperature: 190° c - 370° f

1. Step 2: Begin the dough

   Put the flour into the mixer. Add the salt, sugar, milk and yeast. Mix it on low for 8-10 minutes until it has a smooth elastic consistency. Dust the dough and a large bowl with flour. Remove the dough from the mixer and transfer it into a bowl. Cover it with the towel and let it rise until it doubles in size. This should roughly, take 1.5 to 2 hours.

2. Step 3: Prepare the butter

   Put a sheet of cling film onto your working surface. Place the butter on top and cover it with a second sheet of cling film. Flatten it with your hands, roll it into a rectangle of about 20 X 25 cm with your rolling pin and place it into the fridge to chill.

3. Step 4: Roll out dough

   After the dough has doubled in size, sprinkle it with a little bit of flour. Punch out the air with your knuckles and place it onto a floured work surface. Dust the dough with flour and roll it out into a large rectangle that is big enough to hold the sheet of chilled butter. Move the dough around in the flour. You may have to dust the table again, if you need to.

4. Step 5: Fold in butter

   Unwrap the chilled butter and place it onto the upper part of dough. Fold the dough around the butter to enclose it completely. Lift the dough and sprinkle the table with flour. Turn the dough around and roll it into another long rectangle. Fold the dough into thirds, brushing off the excess flour as you go. This completes the first turn. Now wrap it in cling film and place it into the fridge for a minimum of 25 to 30 minutes.

5. Step 6: Turn the dough

   At the end of the 30 minutes sprinkle your working surface with flour. Unwrap the dough and place it onto the work surface. Make sure that the dough has the seam vertically placed. Dust it with a sprinkling of flour and roll it out into another rectangle. Fold, brush and wrap, exactly as before. This now completes the second turn.

6. Step 7: Chill and turn again

   Place it back into the fridge for another 30 minutes. Once removed, roll and fold for the third and final turn. Make sure that the dough is well wrapped before placing into the fridge once more to chill overnight.

7. Step 8: Shape the croissants

   One chilled, cut the unwrapped dough into half, on a floured surface. Dust the dough with some flour and roll one half of the dough into a rectangle. Reflour the surface when necessary and continue to roll until the dough is roughly less than half a centimetre thick. Turn the rectangle around. Flour the surface and trim the edges of the dough neatly. Cut it into triangle shapes. Take the bottom of the triangle at its widest part and using your hands, tightly roll it up into a croissant shape. You can freeze the other half of the dough for use another time, or repeat the process and make more croissants.

8. Step 9: Allow to rise

   Place the croissants onto a prelined baking tray. Cover them with a clean plastic bag and leave to double in size.

9. Step 10: Preheat the oven

   Set the oven to 190ºC (375ºF/ gas mark 5).

10. Step 11: Wash and bake

    Once the croissants have risen remove the plastic bag. Very gently brush them all over with the egg wash. Place them into the centre of the oven. Bake them for roughly 15 minutes. When they are a deep golden brown remove them from the oven.

11. Step 12: Serve

    Your croissants are now ready to serve! They go well with anything, from plain butter, jam and marmalade to ham and cheese.

Breakfast:
How To Make Croissants

Bavarian Pretzel

I tried to make this yummy Pretzel today, really delicious, next time I will used lye water instead of baking soda.
The recipe is for here

• 500g (1 pound 1 ounce) bread flour - (I use all purpose when I’m out of bread flour)
• 2 tsp. salt
• 1 tsp. sugar
• 350ml (1 1/2 cups) warm milk
• 40g (1/3 stick) unsalted butter (1.4 OZ)
• 1 pkg. Yeast (1 ¼ tsp)

Mix the dry ingredients (flour, sugar, salt and yeast) with a stand mixer on low.

Melt the butter in the microwave and mix it with the warm milk. Make sure that the mixture is not too hot, otherwise the yeast will die a horrible death (and the pretzels will be pretty dense). Liquid should be about 100-110F. Add the milk/butter mixture to the mixing bowl and wait until everything comes together.

It may be necessary to add one or two table spoons of water. Mix for 10 minutes.

After 10 minutes, remove the dough from the bowl, spray the bowl with cooking spray, and put the dough back into the bowl. I used a separate bowl. Cover with plastic wrap and let rest for three hours in a warm place, or over night in the fridge.

Heat the oven to 425F.

Divide the dough into eight pieces (I usually end up with about 4 OZ per piece). Roll the dough into a long rope. Make sure that the middle part is thicker than the ends. I found this to be important in getting a good pretzel shape.

I usually do this in two steps: First I roll out all pieces to about 12″ - this gives the dough some extra time to rest. In the second step, I bring them to the full 24″ that I need to form pretzels. The second time, I rolled the pieces a little longer than suggested because they do shrink back a bit.

Form the pretzels and let them rest for a few more minutes.

While forming the pretzels, bring a pot with water to boil (about 1qt – 4 cups) and add about 1/3 box of baking soda (almost 3 oz).

Once the water is boiling, submerge one pretzel at a time and boil it for 15 seconds. Stretch the pretzel out a bit before dropping it in. Do this by holding the top loops and letting gravity pull the dough down for a few seconds. I found that this helped keep the proper shape because they puff up once they hit the water. If the loops are not big enough, it will look like a blob of dough instead of a pretzel. After taking the pretzel out of the water, put it on a baking sheet that is covered with parchment paper (I used a Silpat). Sprinkle with pretzel salt, and cheese if using, while the dough is still wet. This helps the salt to stick.

Cut the thick part of the pretzel length-wise with a very sharp knife – must cut deep. If you rolled the pieces properly and made the middle thicker, you should be able to make a nice deep cut to get the desired result. My cuts did not come out nearly as good as Karl’s, you should take a look at his pictures to get a better idea of what it can look like if done well. I will have to work on this part.

Reduce the oven temperature to 375F and place the baking sheet(s) into the oven. Rotate the sheets after about 10 minutes.

Bake for about 25 minutes. Take the pretzels out of the oven and cool them on a cooling rack.

Roti Keju

Roti keju ini enak banget, empuk sekali, cocok juga dibuat roti Baso.
Dapet resepnya dari Websitenya NCC.
Tapi kalau aku, panggang 170 C selama 15 menit

ROTI KEJU

Bahan A:

500 gr tepung terigu protein tinggi
100 gr gula
11 gr ragi instan
1/2 sdt bread improver
4 btr kuning telor
200 ml air Es

Bahan B:

100 gr mentega/margarine
5 gr garam

Bahan C:

100 gr keju cheddar parut
100 gr mentega

Cara membuat:

1. Aduk bahan A, uleni hingga bergumpal-gumpal, masukkan bahan
   B, uleni terus hingga kalis elastis. Istitirahatkan 20 menit.
2. Kempiskan adonan, potong timbang 40 gr, bulatkan. Istirahatkan 10 menit.
3. Aduk rata bahan C.
4. Ambil satu bulatan adonan, beri isi bahan C, bentuk lonjong.Lakukan untuk semua bulatan.
5. Diamkan 30 s/d 60 menit, tergantung kehangatan udara. Setelah terlihat mengembang ringan, poles atasnya dengan kuning telur kocok, panggang selama 20 menit, suhu 180 hingga terlihat keemasan. Angkat.

Sweet bread with meat filling

Ingredients:
500 gr Bread flour
100 gr sugar
50 gr butter
50 gr margarine
8 gr instant yeast
4 egg yolk
250 ml milk
½ tbs salt

Method:
mix all the ingredients together, proof it until double in size.

Baked for 20 minutes at 180 C.

Filling:

500 gr ground beef

5 shallot

3 garlic

Tangkwe

Sweet black sauce (kecap manis)

salt

Pepper

DONAT EMPUK J-CO

DONAT EMPUK J-CO

Bahan A:

- Tepung terigu Bogasari Cakra Kembar/tepung terigu Jepang (Komachi)850 gram, siap pakai - Ragi instan 30 gram

- Garam 10 gram

- Air matang 600 m

lBahan B:

- Tepung terigu Bogasari Cakra Kembar/tepung terigu Jepang (Komachi)200 gram

- Garam 10 gram

- Susu bubuk full cream 60 gram

- Gula pasir 125 gram- Telur ayam 100 gram

- Mentega putih/shortening 125 gram, siap pakai

Cara Membuat:

1. Aduk bahan A hingga rata lalu istirahatkan selama 90 menit dalamwadah tertutup, jadikan sebagai bahan biang, sisihkan.

2. Campur adonan A dengan bahan B lalu uleni hingga kalis selama 10menit. Istirahatkan dalam wadah tertutup selama 15 menit.

3. Gilas tipis adonan setebal kurang lebih 1 cm, diamkan 10 menitlalu cetak dengan cetakan bentuk donat, diamkan kembali selama 10 menit.

4. Goreng donat dalam minyak padat dengan api kecil saja hinggaberwarna kuning kecokelatan, angkat dan tiriskan.

5. Setelah dingin, beri topping sesuai selera.Standar Untuk 25 Buah

TOPPING DONAT ALA J-CO

Toping Cheese :100 gr keju chedar + 75 ml air dimasak diapi kecil.Toping butter cream :100 gr mentega putih100 gr merrywhip100 gr essela cream100 gr gula jely / SKMCara : Semua dikocok jadi 1 pake whisk, dan ditim diapi kecil. Lemon Icing :100 gr gula halus2 sdm susu evaporated2 sdm jeruk lemonCara : Aduk sampai rata.

Coklat toping :100 gr coklat toping100 gr dark coklat

Cara : Tim sampai leleh.Bisa juga ditaburi meses diatas butter creamtoping, sesuai selera.Cara menggunakan toping : Donat dicelupkan setengah bagian padatoping yang masih hangat, jika toping sudah mengeras bisa ditimkembali.

Bahan vla pisang:

1 buah pisang ambon, diblender

250 cc susu

50 gram gula pasir

2.5 sdt tepung custard

5 tetes essence pisang ambon

1/4 sdt garam

200 gram dark cooking chocolate, ditim

Cara membuat vla:- Larutkan tepung custard dengan sedikit susu

- Rebus sisa susu dengan gula pasir & garam sampai mendidih- Masukkan larutan tepung custard, aduk cepat

- Masukkan pisang yang udah diblender.

- Masak sampai meletup-letup. Angkat.

- Masukkan essence pisang selagi vla masih panas. Aduk rata sampai licin.

Masukkan ke dalam plastik semprotPenyelesaian:

- Celup 1 sisi donat ke dalam coklat leleh.- Semprot vla pisang di bagian tengah donat.

- Tunggu sampai coklat mengeras.- Hidangkan.

Calzone with Tuna

I tried this recipe , the result was excellent , I found the recipe on youtube, so easy to make.
I remember a couple months ago, my cousin bring me to this place that sold Calzone with tuna inside in Rotterdam, warm calzone accompany with fresh bay leaf and sundried Tomato, yumm.

Ingredient:

3 cup Bread flour
1 cup cake flour
1 1/2 cup warm water
3 tsp yeast
oil

filling:

2 tuna cans
5 red chilli ( grind)
10 tbs tomato ketcup
1 onion ( diced)
1 tbs oregano
stir fried all of them

Let it's rise for 45 minutes, Baked 500 F , 15 minutes

Pao De Queijo

Ketemu resep ini dari blognya Yana, enak banget, crunchy at the outside, ad soft chewey in the inside. Cara bikinnya mirip bikin kue sus, gampang banget.

Ingredients:

150 gr tepung sagu

90 gr susu cair

35 gr minyak sayur / aku pake butter yang dilelehkan

50 gr keju parmesan parut

1 butir telur

2 gr garam

Directions:

1. Campur sagu dengan garam.

2. Rebus susu dan minyak sayur/butter sampai mendidih. Tuangkan kesagu, aduk rata, sampai kalis.

3. Tunggu sampai agak dingin, masukkan telur. Aduk rata, kemudiantambahkan keju parut. Aduk sampai rata. *aku nyoba pake mixer ...radamaksa tapi cepet nyampur*

4. Masukkan ke dalam kantong segitiga atau disendokkan.

Taruh bulat2xke atas loyang yang sudah diolesi margarin

5. Panggang selama 20-30 menit dengan suhu 190 derajat celcius, sampai warnanya kecoklatan.

Black Sesame loaf

Thanks to Florence for her wonderful recipe.

Ingredients:

255g bread flour

85g TangZhong

35g black sesame powder

1 tbsp skim milk powder

105ml warm water

4g salt

30g sugar

5g dry yeast

25g butter

Method:

Please refer to Florence's 65 bread loaf.

Cheese and chicken strip bread

I still have some Tangzhong, made this bread with cheese and chicken strip that taste like bacon, the original recipe is from Florence's blog.

Cinnamon rolls TangZhong

I made it today, wonderful recipe from a wonderful Lady, Florence , she is so kind want to share her recipe and tips that really work. Thanks Florence !!!, The recipe is from here. Her original recipe is for bread loaf.

Wholemeal Bread

The source recipe from Yochana's blog.

Ingredients:

280 gm. Bread Flour

100 gm. Plain flour

65 gm. wholemeal flour - soak in milk for 20 mins.

230ml Cold milk

1 Egg

40g Butter

1 tsp Salt

30g Sugar

2 tsp Instant yeast

Method:

(1) Put all the ingredients into a mixer bowl except butter. Beat till it forms into an elastic dough. After 10 mins of beating, add in butter and continue beating till it's well combined.

(2) Cover and rest for 1 hour.

(3) Roll dough into a ball, divide into 4 pcs , roll into round ball again and let it rest for 10 mins.(4) Roll each dough into a rectangle and then roll it up like a swiss roll. Place side by side into a sandwich loaf tin with cover - about 8 1/2 " x 4" .

(5) Leave to rest for about an hour or till it reached 3/4 the height of the tin. After 1 hour if the dough doesn't reach the 3/4 height, continue to let it rise.

(6) Bake in a preheated oven 190C for about 30 mins.

Cinnamon Buns

I made this yesterday. This is a perfect recipe, yumm, the original recipe is from here.

Bahan :

300 gr Tepung Terigu

1 butir telur

100 cc susu cair dan 50 air hangat

50 gr gula pasir

50 gr margarine+butter

1 bungkus Fermipan

1/4 sdt bread improver

garam

Bahan isi:

50 gr margarine

50 gr gula palem

100 gr kismis

50 gr kenari cincang

1 st kayu manis bubuk

Directions:

1. Campurkan terigu, garam dan Fermipan

2. Tuang air dan susu sedikit sedikit, lalu tuang gula pasir dan telur

3. Uleni sampai rata

4. Terakhir masukkan margarine

5. Uleni sampai adonan tidak melekat di tangan, diamkan selama 1 jam

6. Sementara itu, adonan isi di buat, yaitu kocok margarine dan gula palem sampai rata.

7. Gilas adonan setebal 1/2 cm. Olesi dengan margarine kocok tsb, sampai seluruh permukaan tertutup rata.

8. Taburi dengan 100 gr kismis dan 50 gr kenari, terakhir taburi dengan bubuk kayu manis, gulung padat padat, lalu potongi 1 1/2 cm. taruh di atas loyang dengan jarak 1 cm. Biarkan mengembang dan saling rapat. (versiku, taruh di loyang beri jarak spy tidak berdempetan atau malah di taruh di loyang muffin)

9. Olesi dengan telur atau susu, panggang selama 20-30 menit.

Raisin Bread

I used the same recipe for Christmas Stolen for this Raisin bread.

Sweet bread

Nice and soft like a cotton , fresh from the oven, wow smell so scrumptious. Utterly delicious.

Ingredients:

500 gr Bread flour

100 gr sugar

50 gr butter

50 gr margarine

8 gr instant yeast

4 egg yolk

250 ml milk

½ tbs salt

Method:

mix all the ingredients together, proof it until double in size.
Baked for 20 minutes at 180 C.