OLLIE BOLLEN

 Ollie Bollen

Ingredients:

• 250gram high protein flour
• 150gram multipurpose flour
• 5.5 gram instant yeast
• 1tsp baking powder
• 3tbp milk powder
• 3 egg yolks
• 1 egg white
• 400ml warm milk
• 1tsp salt
• 75gram sugar
• 50gram margarine, melted
• 250gram dried fruits/ sukade (candied peel)
• oil for frying
• powdered sugar to garnish

 How To Make:

1. Mix the flour, add yeast, baking powder and milk powder. Set aside.
2. Mix eggs and warm milk+salt. Then pour the milk combine into no.1. Cover the bowl with clean cloth and let it rise for about 20minutes.
3. Add sugar and melted margarine into the dough. let it rise again for about 25minutes.
4. Add the dried fruits/ sukade. Mix it well.
5. Heat the oil in frying pan and fry the dough , using 2 table spoons until golden brown.
6. Garnish the ollie bollen with powdered sugar. 

 

***HAPPY COOKING***

RAINBOW CAKE

Ingredients

• Vegetable shortening (I use margarine)
  
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, room temperature
• 2 1/3 cups sugar
• 5 large egg whites, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups milk, room temperature
• Red, orange, yellow, green, blue, and purple gel food coloring
• Cheese Butter Cream for frosting
  

Directions

1. Preheat oven to 350 degrees. Brush six 9-inch-square cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening/margarine. Line bottom of each cake pan with parchment paper; brush again and set aside.
2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
3. Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
4. Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
5. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
6. Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
7. Using an offset spatula, cover cake again with remaining frosting.

TIPS:

• You may use yogurt or vinegar to pop out the color so no need to use tons of food coloring. Just add about 1/3cup or 2table spoons yogurt into the batter.
  

Source: Martha Steward recipe

***HAPPY BAKING***

Braided Bread with 3, 4, and 5 strands (Challah) ... its a sandwich bread

Ingredients

• 1/2 c. warm water
• 1 package active dry yeast
• 3 c. bread flour
• 3tsp bakers bonus
• 2tsp ibis blue
• 2 large eggs, lightly beaten
• 2 large yolks, lightly beaten
• 3 tbsp. vegetable oil
• 6 tbsp. sugar (in its original recipe used 3tbsp only)
  
• 1 1/4 tsp. salt
• 1 egg for egg wash
• Poppy or sesame seeds or chopped almonds (optional)

Directions

1. Mix the flour with bakers bonus and ibis blue. Set a side.
   
2. Combine yeast and water in the bowl of a heavy-duty mixer. Let stand until yeast is dissolved, about 5 minutes.
3. Add 1/2 cup of the flour, the eggs, yolks, oil, sugar, and salt to the yeast mixture. Stir until blended.
4. Gradually stir in the remaining flour.
5. Knead the dough for about 8 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic and no longer sticks to your hands or the bowl.
6. Transfer the dough to an oiled bowl and turn it once to coat with oil.
7. Cover with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
8. Punch down the dough, knead briefly, and return to the bowl. Let rise until nearly doubled.
9. Divide the dough into 3 pieces. On an unfloured surface, roll into balls. Let rest, loosely covered, for 10 minutes.
10. Grease and sprinkle a baking sheet with cornmeal (to prevent the bread from sticking).
11. Divine one dough into 3pieces, the other one with 4pieces and the last one with 5 pieces. Roll each dough ball into a 7-inch long rope. Braid the dough. Pinch the ends together and tuck both ends of the braid underneath the loaf to hide the seams.
12. Loosely cover with lightly oiled plastic wrap and let rise until almost doubled, about 45 minutes.
13. Preheat the oven to 375F.
14. Whisk together water and remaining egg for the egg wash. Brush the top of the dough with the egg wash, then sprinkle with seeds.
15. Baking until the crust is golden brown and the bottom of the loaf sounds hollow when tapped, about 30 to 35 minutes.

MISRO

MISRO

Bahan Isi:

• 250gr gula merah, iris tipis

Cara Membuat:

1. Bahan kulit sama dengan bahan Combro. Cara membuatnya pun sama hanya isinya untuk Misro ini adalah gula merah. (resep combro klik disini)
2. Ambil 1sdm adonan, pipihkan isi dengan gula merah, tutup kembali dan bentuk bulat pipih, goreng hingga matang dengan api sedang saja.

****HAPPY COOKING****

Combro

COMBRO

Bahan:

• 500gr ubi kayu/singkong, kupas dan parut
• 2sdt garam
• 250 gr kelapa muda parut

Isi:

• 200gr oncom, remas remas
• 3sdm minyak untuk menumis

Bumbu yang dihaluskan:

• 4bh cabai rawit
• 2bh cabai merah
• 2bh bawang putih
• 4bg bawang merah
• garam dan gula menurut selera

Cara Membuat:

1. Isi: Tumis bumbu halus sampai matang dan harum, masukkan oncom, kecilkan api dan aduk rata sampai oncom matang. Angkat dan dinginkan (kalo saya, tadi saya kukus saja bumbu hakus dan oncomnya untuk mengurangi penggunaan minyak :D )
2. Campur ubi kayu/singkong parut, kelapa muda parut dan garam.
3. Ambil 1sdm adonan, bulatkan tipis dan beri 1sdt adonan isi ditengahnya, tutup kembali, bentuk menjadi bulat lonjong.
4. Goreng dengan api sedang (jangan besar besar yah apinya) sampai matang dan kecoklatan, tiriskan dan hidangkan selagi hangat. Bisa menambahkan cabe rawit hijau pada saat disantap bila suka.

****HAPPY COOKING****

Ayam Rica-Rica/ Chicken Rica-Rica

Bahan

• 1 ekor ayam
  
• 1 jeruk nipis, ambil airnya
  
• 1 sdt garam
• minyak, untuk menumis

Haluskan

• 8 butir bawang merah
• 3 siung bawang putih
• 350gram cabai merah besar
• 100gram cabai rawit merah
• 2 cm jahe
• 2 cm lengkuas

• 1-2 sdt garam
• 1 sdt gula pasir
• 6 lembar daun jeruk,iris halus
• 2 batang serai, iris halus
• 200 ml air
• air jeruk nipis
  
• 3 tangkai kemangi, ambil daunnya

Cara membuat

1. Potong-potong ayam dan cuci bersih, kemudian lumuri dengan air jeruk nipis dan garam. Sisihkan.
2. Tumis bumbu yang dihaluskan bersama gula pasir,daun jeruk, dan serai sampai harum dan matang.
3. Masukkan daging ayam, air, tutup rapat wajannya, lalu masak diatas api kecil sampai daging ayam empuk. Masukkan daun kemangi, dan air jeruk nipis aduk-aduk sampai layu. Angkat.
4. Hidangkan. Akan lebih nikmat bila diinapkan semalam. (jangan lupa untuk selalu menghangatkannya supaya tidak cepat basi).

Puree for my baby

APPLE PUREE
Ingredients:
01 whole apple

How to Make:

1. Wash, peel and dice the apple into small pieces.
   
2. Steam the apple for about 15minutes or until tender.
3. Take the apple out of steamer then blend it well using electric blender/food processor until smooth.
4. Serve it warm. You may mix this puree with other puree or with baby instant cerelac.
5. Keep the remain dosage into clean small jar. Keep it in the refrigerator NOT freezer.

CARROT PUREE

Ingredients:
01 whole organic carrot

How to Make:

1. Wash , peel and dice the carrot into small pieces.
   
2. Steam the carrot for about 15minutes or until tender.
3. Take the carrot out of steamer then blend it well using electric blender/food processor until smooth.
4. Serve it warm. You may mix this puree with other puree or with baby instant cerelac.
5. Keep the remain dosage into clean small jar. Keep it in the refrigerator NOT freezer.

*****HAPPY COOKING*****

Pindang Bandeng (a spicy milk-fish soup with soy and tamarind)

Bahan:

* 2 ekor ikan bandeng ukuran sedang, potong 3-4 bagian

Bumbu:

* 5 siung bawang putih, iris
* 10 siung bawang merah, iris
* 2 cm kunyit, iris
* 4 cm jahe, iris
* 3 cm lengkuas, iris
* 4 lembar daun salam
* 8 lembar daun jeruk
* 2 batang sereh, keprek
* 3 sdm air asam jawa
* 3 sdm gula merah yg disisir
* 2 sdm kecap manis
* Garam dan merica bubuk secukupnya
* Air secukupnya

Cara membuat:

1. Letakkan sebagian bumbu: daun salam, daun jeruk, sereh, irisan bawang merah, bawang putih, kunyit, jahe, dan lengkuas di dasar panci, susun ikan bandeng di atasnya. Taburkan sisa bumbu dan air asam jawa, gula merah, kecap, garam serta merica di atasnya. Tambahkan air sampai ikan terendam.

2. Masak ikan di atas api besar, setelah mendidih kecilkan api dan masak ikan sampai airnya susut dan tulangnya lunak. (Bila menggunakan panci biasa kurleb 2 jam).

***HAPPY COOKING***