Choux Pastry (Fried & Baked)

fried choux

Ingredients:
Choux Pastry
130 gr flour (better to use flour for making bread/donut and if you are in Indonesia, you may use Cakra flour)
1tsp salt
100 gr margarine/ butter
4 eggs
250 ml water

Filling:
Custard Cream
2tbs of custard powder
2tbs of caster sugar 1 cup of milk
300ml of thickened cream icing sugar for dusting

How To Make:

choux pastry

In a medium saucepan, melt the margarine/butter in the water. Add salt and flour, and stir until a sticky batter is formed. Keep aside until warm. Preheated the oven in 200C. Beat in the eggs, one at a time, until the batter is smooth (you may use electronic hand-mixer).

Use a piping bag with a 1cm nozzle and pipe small mounds on the tray or just use 2 table spoons to shape large buns.

Bake in the oven for 30 minutes or another 5 to 10 minutes if you have bigger buns. When cooked make a hole in each bun to release any steam. Cause once cooled the buns will go soggy so you need steam to escape.

Cool and set aside.

Custard Cream Filling.

Combine the custard powder and sugar into a small saucepan and add the milk on low heat. Whisk til it goes thick.

Add the mixture into a small bowl.

Cover with plastic wrap to prevent skining.

Refrigerate for half an hour or til cool.

Then in the same bowl add the thickened cream and with a mixer, mix til it goes thick and forms peaks.

Now The Yummy Part!
To serve the buns, carefully slice in half horizontally before filling and then spoon the custard cream filling and dust with icing sugar!

NOTE: You also can fry this choux dough, using a pastry bag and pipe onto hot oil. Fry until golden yellow. Served by dusting with icing sugar.

*on the picture..i didnt use the filling as we prefered our choux pastry plain :)

HAPPY BAKING!

Sus Isi Vla

Bahan :

Kulit Sus :
200 ml air
125 g margarin
1 sdm gula pasir
150 gr tepung terigu
4 butir ( 200 g ) telur ayam

Isi :
2 kuning telur
50 g tepung maizena
500 ml susu cair
75 gr gula pasir
1 sdm rum (untuk menghilangkan bau amis dari telur)

Taburan :
50 gr gula bubuk

Cara membuat :
Kulit Sus : Didihkan air, masukkan margarin dan gula pasir.Masak di atas
api kecil hingga margarin meleleh.Masukkan tepung terigu sambil
aduk-aduk hingga adonan matang dan kalis.biarkan uapnya hilang.
masukkan setiap 2 butir telur ke dalam adonan kulit sus,aduk cepat
dan rata hingga menjadi adonan yang lembut ( pake mixer)
Masukka adonan kulit sus ke dalam plastik segitiga yang dihubungkan
dengan spuit,semprotkan adonan di atas loyang datar bersemir margarin
beri jarak, panggang selama 30 menit dengan suhu 200/c.

Isi : Aduk rata kuning telur,tepung maizena,dan 50 ml susu,sisihkan.
Disihkan sisa susu dan gula pasir sambil di aduk-aduk di atas api
kecil hingga gula larut.Tuang larutan telur -maizena sambil aduk
cepat dan rata hingga menjadi adonan yang kental dan mengkilap.
Tambahkan rum,aduk rata.

Penyelesaian : Belah sertiap kue sus atau gunting,tidak sampe putus beri 1 sdm
adonan isi.Taburi bagian atas kue sus dengan gula bubuk,sajikan.

Black Forest Cake

I made this cake as Lydia's order for her future father in-law.
Thanks Lydia :)

Nastar and the history of it

I have written about this cookie "Nastar" on October 13 2010 but there was no recipe until today ;) well i hate keeping secret in all my recipes...thats why i create this blog :)

Nastar itself is originally hereditary recipe from Dutch colony in Indonesia. Mostly people dont know about this....so i am going to tell a bit about history of NASTAR :) . This cookie made during dutch colony in Indonesia. Indonesian called it as Nastar as the main ingredient of this cookie is ananas (means pineapple in Dutch) or nanas (means pineapple in Indonesian language). And the word "Tar" came from word "Tart" which means cake or kue in Indonesian language. The word Kue is usually used for all kind of baking products. So they call it as NASTAR (ananas tart) means kue nanas or if we translate to English it means Pineapple cookie.

Hope this recipe can help all my readers in making a yummmyyyyyy Nastar ;)
Happy baking all!

Ingredients:

150g butter
100g margarine
50g Confectioners' sugar
2 egg yolks
300g all purpose flour
50g milk powder
Pineapple jam for filling
3egg yolks for egg glaze

How to make:

1. Blend butter, margarine and confectioner's sugar for about 2 minutes with electronic hand mixer.
2. Add in egg yolk one at a time, and beat until fluffy for about 3minutes.
3. Mix in flour and milk powder little by little, mix till become a firm and non-stick dough, mix it well with rubber/wooded spatula until become dough.
4. Weight the dough for about 8gram each and shape it round, make a hole in the middle. Place the pineapple jam filling into the hole and brush with egg-glaze.
5. Bake in preheated oven at 180C for about 20minutes or until golden brown.
6. Cool on wire racks before storing.

Baking Tips

10 Tips to Help You Bake the Perfect Cookie

Baking cookies is a great treat for children and adults. I've put together a few tips to help make sure your cookies bake perfectly each and every time you make them. I wish you success with each sheet of cookies you bake!

1. Use shiny cookie sheets.

You could even cover dark cookie sheets with aluminum foil. The reflective quality of the pan insures even baking and browning of your cookies. With the right cookie sheet, you will produce perfectly browned cookies each time you bake.

2. Use a spoon or other measuring device to measure out drop cookies.

Making sure your cookie dough is evenly divided is essential. Your cookies will bake more evenly during their cooking time. If your cookies are different sizes, they will require different cooking times. You will end up with some underdone and some overdone cookies. We definitely wouldn't want that to happen!

3. Chill dough thoroughly if you are rolling out cookies.

By making sure that the dough has been chilled completely, the dough will be much easier to work with during rolling and cutting.

4. Monitor the baking time of you cookies closely.

Remove your cookies from the oven when they still look a little underdone in their centers. They will finish cooking on the cookie sheets.

5. Use the correct fat for your cookies.

If the recipe calls for butter, use butter. Butter happens to be my personal favorite for baking cookies! I never use margarine. If the recipe calls for shortening, I will use butter flavored. Butter and shortening provide the bonding fate that keeps our cookies from spreading too thin while cooking. If you use margarine when it calls for butter, your cookies may be thinner and may cook too quickly for optimum taste benefits.

6. Rotate your cookies halfway through the baking time.

Often ovens cook faster towards the rear of the oven. Rotating the cookies insures even baking of your wonderful treats. If you are cooking more than one sheet of cookies at a time, make sure you switch top and bottom sheets halfway through baking time also.

7. Always use large eggs.

This is the standard size egg used for developing cookie recipes. Your cookies will mix perfectly by using the correct size eggs.

8. Measure all of your ingredients carefully.

Don't use heaping cups of flour or sugar. Make sure you use a flat surface to level all dry measured ingredients. Measure your liquid ingredients carefully also or else you might end up with very dry or very runny cookie dough.

9. Preheat your oven to the correct temperature.

Do this before you place your cookies in the oven. This will make sure your cookies will cook properly to become the perfect cookies!

10. Have Fun!

Baking cookies is a wonderful tradition in homes today. Have fun while you are making them, and the smiles will be even bigger when you eat them! Having fun and smiling makes everything taste better!

source: popularcookierecipes.com

Javanese Almond Layer Cake/ Kue Balapis Kenari

Ingredients

10 pandanus leaves*, sliced
20 suji leaves*, sliced
100ml water
500g multi purpose flour
445g granulated sugar
1/2tsp salt
1700ml coconut-milk
50g cocoa powder
200g Javanese almond, minced well
vegetable oil for spreading

How To Make

1. Put pandanus leaves and suji leaves into a blender and blend them until delicate, then squeeze and strain the water. Take about 120ml or so. Keep a side.
2. Mix multi-purpose flour+granulated sugar+salt in a medium bowl, then pour in 1600ml coconut-milk little by little while keep mixing them until they become soft. Dissolve cocoa powder with remaining coconut-milk, mix it well.
3. Split the dough into two part. Pour pandanus-suji water mix into one part and mix them well until it turns in to green color. Pour cocoa powder mix into the other part, mix well until it becomes chocolate color.
4. Pour about 200ml of green dough, leave it for about 5minutes then pour another 200ml of chocolate dough above the green dough, spread Javanese-almond on top of the chocolate dough, leave it about 5 minutes. Repeat the above process until the dough mix are over.
5. steam again the whole cake for about 30minutes.
6. Take it out of steamer, let it cool on the baking pan itself, then cut it into slices and serve it nicely. Make sure the cake is cold before u cut.

*could be substituted with green coloring food paste.

Indian Vegetable Samosa (Pastel)

Ingredients:

For Cover:

1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:

• Mix all the ingredients (salt, oil, ajwain) except water.
• Add a little water at a time.
• Pat and knead well for several times into a soft pliable dough.
• Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

• In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
• Add green peas, cashews and raisins and mix well.
• Add coriander and keep aside.

To Proceed :

• Make small rolls of dough and roll it into a 4"-5" diameter circle.
• Cut it into two parts like semi-circle.
• Now take one semi circle and fold it like a cone. Use water while doing so.
• Place a spoon of filling in the cone and seal the third side using a drop of water.
• Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
• Serve samosa hot with hari chutney, tamarind chutney.

recipe and photo by indianfoodforever

Our Christmas Cakes

All are chocolate cakes with difference decoration.