Wednesday, April 17, 2013

Dinner Bread... simplest ever

Dinner bread usually served after dinner. But for me, this is anytime and any filling type of bread. More simple than any cakes and bread I have ever made. Need some patience of course to wait the bread rise, but the faces and nice comments after eating them is priceless (except if you have bread maker). let me share the happiness for all of you by sharing the recipe :)

Makes 8 Rolls
2 cups of All Purpose Flour
1 1/4 tsp Rapid Rise Yeast
1/6 cup of Granulated Sugar
1/2 tsp of Salt
1/2 cup of Milk, slightly warm
1/6 cup of Unsalted Butter, Softened
1 1/2 Egg Yolks
1 1/2 tbsp of Unsalted Butter, melted

How to make:
1) In a small saucepan, add the milk and butter and warm it just enough until the butter melts (use a candy thermometer to make sure the mixture reaches 37 degrees Celcius)
2) In the bowl of a standing mixer fitted with a dough hook, add the warm butter and milk mixture and sprinkle the yeast over the top. Let it sit for 5 minutes. 
Tips: the yeast will make bubbly effects for a few minutes, then it is set :)

3) To the yeast mixture, add the flour, sugar, egg yolks and salt and mix with the speed on low just until the flour is incorporated. 

4) Increase the speed to medium high and kneed the dough for about 5 minutes or until it is nice and smooth and pulls away from the sides of the bowl. 

5) Lightly grease a bowl with some olive oil and set aside. 
6) Once the dough is nice and smooth, form into a ball and place it seam side down in the oiled bowl and grease the top and sides of the dough with a little oil as well. Cover the bowl with plastic wrap and place it somewhere warm for about an hour or until it has almost doubled in size. 
Tips: the fermented dough will not quickly stick each other if I make a hole in the center

7) Dump the dough onto your work surface, (flour it a little if necessary) and deflate it. Cut the dough into 8 equal pieces.

8) Cover the dough pieces with a kitchen towel as you work with one piece at a time. 

9) Lightly grease a 9X9x2” baking dish with either butter or cooking spray and set aside. 

10) Take each piece of dough and roll it in a smooth ball, place the ball seam side down in the greased baking dish, cover the baking dish with a kitchen towel so that the formed buns won’t dry out.

11) Once you have all the rolls in the baking dish, cover them with plastic wrap and allow them to sit in a nice warm place for about an hour or until they are about one and half times bigger than the original size. 
12) Meanwhile, preheat the oven to 190 degrees C and position one of the oven racks into the center of the oven. 
13) Once the rolls have risen, bake them for about 20 to 25 minutes or until golden brown. Brush them with melted butter immediately when they come out of the oven and enjoy! 

Tuesday, January 22, 2013

PIZZA! FROM starch!

PiZZA! Who doesn’t like pizza? Most of us did! And still love it untill today!
Many times I think pizza need skills like throwing the dough up and down.. I can’t do that, for now *hopefuly sometime*. So I find a nice book (primarasa in Indonesia) than adjust some flavour to my home-made pizza. It only took 1/5 total time than making bread/ cinnamon roll like I”ve had made before. 

You can make a tiny –tiny pizza or muffin shape pizza or calzone ( Basicaly, anything and shape you want. Including the toppings? YES! From mozarella to cheddar cheese (easy melted). So you can make the toppings from the simpliest to the most complicated one. Fun? Yap! You can make this with anyone you love ^0^

Ingredients for the crust (for 30 cm pan diameter and thin crust):
-          233 g high protein flour
-          6 g instant yeast 
-          ¾ tsp salt
-          ½ tsp granulated sugar/ caster sugar
-          160 mL warm water
-          2/3 tbsp olive oil 

Ingredients for the toppings:
-          200 g button mushroom (dry preferably or any kind of dry mushroom)
-          100 g salami
-          100 g fresh cut bacon (not too salty like the frozen one)- low sodium, more healthy
-          ½ sliced onion
-          200 g grated pasrmesan
-          Olive oil for top
-          Tomato sauce (I use ready made, than add 2 chopped of clove garlic, ¼ tsp Italian miced herb, ¼ tsp grounded black peper, then heat them in a pan until boiled)

How to make the crust:
-          Put flour, yeast, salt, and sugar in a bowl. Pour warm water little by little and mixed until smooth. Then add the olive oil until the dough is soft.
-          Wrap the bowl with plastic wrap for 20 minutes until the dough reach 2x the original size. Push the dough to let the gas out then arrange the dough from the center to the edge of a pizza pan with hand. Coat the pan with butter first.
-          Bake the crust in preheated oven for 15 minutes at 200 °C 

To top the pizza:
-          Spread the tomato sauce evenly on the baked crust
-          Put all the toppings you like (I choose mine too thick, I recommend make the toppings thin so it won’t get watery inside the pizza).
-          Spread the parmesan and spray olive oil on top
-          Bake on the oven in the same degree as the crust for 15 minutes. Watch the cheese melts! Yummy!

Friday, January 18, 2013

Mac n Cheese

Hearing mac and cheese sounds cheesy *LOL*
Usually the western one use a many type of cheese.But I made this one with things I have at home during Jakarta’s flood. It’s simple and don’t need a great chef to cook. You can put the rest if you don’t eat all of them and heat them on the oven the next day. 

·         1 liter water to cook the pasta
·         1 tsp salt
·         250 gr macaroni (any type)
·         3 tbsp butter
·         1 small onion
·         2 tbsp all purpose flour
·         650 ml milk (I use non-fat)
·         2 bay leaf
·         50 gr grated cheddar cheese
·         2 wiener sausage
·    1 tsp salt 
-     1 tsp white pepper powder

For garnish: 4 tbsp breadcrumbs

How to make :

1.        Boil water on the pan, add 1 tsp salt and put the macaroni.
Boil for 10 – 12 minutes, strain and set aside.
Heat the oven on 180°C.
Prepare 6 bowl and spread the butter inside the bowl.
2.       Heat  butter in the pan, put inside the onion, flour, and milk. Stir until thickened. After that, add the bay leaf, cheese, salt, and pepper. Stir evenly
3.       Put the sausage and macaroni and mix well.
4.       Put the mixed macaroni in the prepared bowl, and spread the breadcrumbs on the top.
5.       Put the bowls on the oven. Bake for 25 minutes.
6.       Enjoy!!!!!!!!!

Tuesday, January 1, 2013

What to do with Last Night NYE left overs

What to do.... After last night dinner, I still got hundreds grams of black pepper raw beef, stocks of boiled potato, onions, sauce, and rice. Think...think..think.... Tadaaaa! Then is here along with my mom-in-law ideas:
1. Make a mash potato
2. Stir fried onion and beef
3. Re-heat the rice

Mashed potato:
- Press the boiled potato until soft but still got small crumbles (about 500 g)
- In a pan, put  4 tbsp cooking cream and  1 tbsp butter until it melted
- Pour the butter and cream on the mashed potato than add 1tbsp milk or more, to make the consistency that you like
- Add pepper and salt if necessary. Done!

Stir fried blackpepper beef :
- Chop the onions into quater inch thin
- Heat 1 tbsp oil on the pan then put the onions and cook nicely until golden brown
- Put the sliced beef and the ready made/ home made blackpepper sauce
- Stir until the beef is well done. Serve with rice/ left over veggies

Here you go! you have a nice lunch for the 1st day on 2013! Happy New year!

Saturday, September 15, 2012

Matcha (green tea) home made ice cream

Whoa! Monhts since I've wrote some recipes...
Fresh start after finished my Thesis, now I'm back to cook! What I made is for a fresh and cool start... It's.. ICE CREAM! Home made ice cream isn't as hard as I thought... for real, ya know! Green tea.. why? I've travelled to japan last month and the green tea fever in there makes me want to make my own matcha desserts here. In this recipe I use green tea powder from the baking store. If you have pure green tea, it will become less sweet. ice cream tends to lose it's sweetness when it freeze. So you have to measure the sugar and salt well.
The sugar is used to make the soft and "hole" like texture. Brown sugar can be use if you like caramelized flavor. I prefer the white granulated sugar.. but I lessen the quantity. I tried this recipe from a book but I still have to tried for 3 times to make this better. I need to improve with another ice cream flavor also.. I will post the chocolate ice cream recipe later on.

Here we go! * I  forgot to take the process pictures... Sorry :( *

250 g liquid milk ( Skim/ full cream can be used)
150-250 g white granulated sugar (depends on your sweetness level)
1/4 tsp salt
500 mL thick cream ( about 30 % fat)
2 tbsp green tea powder
6 egg yolk ( keep the egg white for macaron)

How to make:
1. Put inside a pan: milk, sugar, and salt then cooked it on a small heat. Stir until the sugar is melted and set aside (A).
2. In a bowl, put in the thick cream and green tea powder then stir (C).
3. In another bowl, whisk the egg yolk and put 2-3 tbsp hot milk ( some of A). Then put it again on the milk pan (A) and cook in a small heat until thick and become custard (not boil or it will become a scramble milky egg) (B). Move the pan from the heat then stir slowly until it become cool.
4. Strain the (B) in the bowl that contains green tea powder and cream (C) . Stir evenly.
5. If you don't have an ice cream machine: Put THE ICE CREAM (LIQUID) in the freezer for 3 hours then scramble it with mixer (high speed) until soft. Repeat the mixer process 3-4 times every 3 hours, than freeze about 5 hours before the ice cream ready to be served.

I use ice cream machine so i PUT THE LIQUID for 8 hours on the refrigerator (depends on the machine instructions) then I put it on the ice cream maker for 15-20 minutes, then put it again in the freezer for about 1-2 hours. Enjoy!

Friday, June 29, 2012

Kroket or Croquettes

Kroket…. Sounds like rocket?  No! no! this one is a “peranakan” (mixed born) China and Dutch. In English it called Croquette. In every country its usually made from potato puree then filled with vegetables or meat and then deep fried. Indonesian also like to eat this “kroket” as an appetizer. Y0u can cook this as much as you want and keep in the fridge for 3 days after you fried the, then just reheat them on oven/ miicrowave or even just stir fry them a bit. Eat while it's hot so the filling will melt... Yumm!!!!

100 g minced meat ( I like beef with a bit of fat)
125 mL water
1/8 tsp salt
50 g champignon mushroom (canned)
1 stick of celery
25 g margarine
75 g onion, minced
25 g all purpose flour
100mL milk
50 mL cooking cream
½ tsp Dijon mustard
½ tsp salt
½ tsp white pepper powder
¼ tsp nutmeg powder
¾ tsp granulated sugar
Frying oil
Mustard for dipping

For the skin:
50 g all purpose flour
1 whisked egg
50 g bread flour/ crumbs

How-to make:
1.       Boil the minced beef with a little water and salt, boil until the meat is cooked and the water evaporate, set aside. Slice the mushroom thinly and the parsley also, set them aside.

2.       Melt the margarine on a pan, add the onion and cook until soft. Add the flour, milk and cream. Stir until become thickened.

3.       Put inside the mushroom, parsley, salt, pepper, sugar, and minced beef. Stir evenly. Split the “kroket” dough. I use one tablespoon (full) then put it on a plastic and roll to shape it.
4.       Roll the “kroket” to the flour then egg then the bread crumb.

5.       Deep fry to a hot pan filled with frying oil (the “kroket” should be sink on the oil). Cooked until golden brown with a medium heat. Enjoy!