Showing posts with label Baking. Show all posts

Potato Doughnuts

Posted by Lisa on Thursday, June 13, 2013. Filed under: , ,
3 Comments





Who doesn't love doughnuts?
It is the most favorite and comforting snack in our home.  My mom used to make hem for me when I was a kid, and now I make them for my children.  I don't normally use any measurement when I make doughnuts, because I do it often enough to make me remember all the ingredient by heart.  Today I'm trying to write down the recipe, but my suggestion is always use your 'feeling' when you try it. The addition of mashed potato will make the doughnuts softer, even until the next day. 

Ingredients:
- 450 gram all purpose flour
- 50 gram milk powder 
- 11 gram instant yeast
- 100 gram sugar
- 200 grams potatoes
- 2 egg yolks
- 150 ml cold water
- 75 grams butter
- pinch of salt

Directions:
1. Wash potatoes, boil them until tender and cooked. Peel off the skin while they still hot, then immediately mash it using potato masher (a fork also works fine). Set aside to cool. 
2. In a large bowl, mix together flour, instant yeast, sugar and milk powder, and then add mashed potato and egg yolk.  Mix well.  
3. Add cold water while you knead the dough well, and last add salt and butter to it.  Continue to knead the dough until it is smooth and do not stick on hands. Let the dough stand for about 1 hour to inflate.  The dough will rise to double size,


5. Punch the batter to remove the air, then roll in about 1 cm thick. Cut using the doughnut cutter and let stand for another 15 minutes.
6. Heat oil in a skillet over medium heat. Put the dough one by one. Pour the oil over the doughs until get fluffy and cooked. Remove and drain.
7. After the doughnuts completely cooled, you can add the topping or glaze as you like. 



White Chocolate Muffins

Posted by Lisa on Friday, January 12, 2007. Filed under: , ,
5 Comments


What more can I say about this muffins...? You know I love muffins. This recipe is taken from "Le Cordon Bleu Home Edition, MUFFIN". One of my Indonesian food blogger friend posted it in her blog. Never skip the Lemon rind ingredient, otherwise you will miss the sensation of the good aroma...

375 g (12 oz) self-raising flour
125 g (4 oz) caster sugar
200 g (6 ½ oz) white chocolate, chopped
2 eggs
375 mil (12 fl oz) milk
2 teaspoons finely grated lemon rind
160 g (5 ¼ oz) unsalted butter, melted
45 g (1 ½ oz) flaked almonds

1. Preheat the oven to hot 210°C (415°F/Gas 6-7). Brush a 6-hole (250ml/8 fl oz capacity) muffin tin with melted butter or oil. Sift the flour into a large mixing bowl, stir in the sugar and chocolate and make a well in the centre
2. Whisk the eggs, milk and lemon rind together in a jug, and pour into the well in the dry ingredients. Add the butter, and stir with a metal spoon until the mixture is just combined. Do not over mix – the mixture should be lumpy.
3. Spoon the mixture into the muffin tin, filling each hole to about three-quarters full. Sprinkle flaked almonds on top of the mixture and gently press them on. Bake for 25 minutes, or until a skewer comes out clean when inserted into the centre of a muffin. Leave the muffins in the tin for 5 minutes before lifting out onto a wire rack to cool

Chocolate-Nuts Muffin

Posted by Lisa Filed under: , ,
1 Comment

Yes. Another Muffins. I always love muffins. And I love chocolate too. The combination of both makes a perfect snack for tea time. Just like this Brownies-looked-like Muffins.

The original recipe is Chocolate-Cherry Muffins from William Sonoma's Kitchen. For the usual reason (difficult to get the ingredient mentioned), I used Cashew Nuts instead of Dried Cherries.

When adding the dry ingredients to the wet ingredients, mix them in quickly, just enough to form a rough, lumpy batter. If the batter is overbeaten, the muffins will be tough.


Ingredients:
3 oz. bittersweet chocolate, finely chopped
3 Tbs. unsalted butter, cut into small pieces
1/4 cup all-purpose flour
1/4 tsp. baking powder
1/8 tsp. salt1 egg
1/3 cup sugar
1/2 tsp. vanilla extract
1/3 cup dried cherries

Preheat an oven to 325ºF. Grease a 6-well heart-shaped muffin baking pan.

In a small heatproof bowl, combine the chocolate and butter. Set the bowl over but not touching simmering water in a small saucepan and melt the chocolate and butter, stirring occasionally, until smooth and blended. Let cool slightly.

In a small bowl, stir together the flour, baking powder and salt. In another bowl, whisk together the egg, sugar and vanilla until light in color and doubled in volume. Whisk in the chocolate mixture and then the flour mixture just until combined. Stir in the dried cherries.

Divide the batter evenly among the wells of the prepared pan and smooth the tops. Bake until a toothpick inserted into the center of a muffin comes out with a few moist crumbs attached, about 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Remove the muffins from the pan and set on the rack. Serve warm. Makes 6 muffins.

Carrot Cupcake

Posted by Lisa on Thursday, November 30, 2006. Filed under: ,
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These are another cupcakes I made for the birthday. I found the recipes in AYAHBUNDA magazine. Too bad I didn't have a chance to taste it cause there was nothing left in the kitchen. My husband packed and brought them all to his office.

Ingredients:
180 grams all-purpose flour
1 tsp baking powder
2 eggs
125 grams granulated sugar
50 grams palm sugar
2 tsp pineapple jam
1/4 tsp salt
1/2 tsp vanilla powder
1 tsp spekoek powder (mixed of cinnamon, cloves and nutmeg)
1 1/2 tsp cinnamon powder (I used only 1/2 tsp)
150 grams carrot, shreded
125 ml vegetable oil

  • Preheat the oven to 180 C. Line standard 12 cup muffin pans with paper liners. Sift all-purpose flour together with baking powser, set aside.
  • In the bowl of an electric mixer beat together: eggs, granulated sugar, palm sugar, pineapple jam, salt, vanilla powder, spekoek powder, and cinnamon powder until it become light in colour.
  • Add to the batter one by one: flour mixture, shredded carrot and vegetable oil. Beat on low speed until well-combine.
  • Divided batter evently among the muffin cups, filling each about 2/3 full. Bake for 20-25 minutes.
  • Transfer pans to a wire rack to cool slightly. Frost cupcakes with buttercream

One-Bowl Chocolate Cupcake

Posted by Lisa on Saturday, November 25, 2006. Filed under: ,
1 Comment

I made these cupcakes for my daughter's 2nd Birthday. There wasn't a party, but distribute some small sweets to our neighbours sound very nice :-) Since I don't make Indian Sweets - well I mean I have never tried to make some, maybe later - baking a cake is the most possible thing for me to do. And small cake is just perfect for a small girl's birthday.

Ingredients:
2 1/2 cups all-purpose flour
1 1/4 cups Dutch-process cocoa powder
2 1/2 cups sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoon baking powder
1 1/4 teaspoons salt
2 large whole eggs plus 1 large egg yolk
1 1/4 cups milk
1/2 cup plus 2 tbsp vegetable oil
1 1/4 cup warm water

Preheat the oven to 350 F. Line 2 standard 12 cup muffin pans with paper liners.Into the bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder and salt. Attact bowl to mixer fitted with the paddle attachment; add the eggs and yolk, the milk, oil, vanilla and warm water. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed.

Divided batter evently among the muffin cups, filling each about 2/3 full. Bake, rotating pans halfway through, until a cake tester inserted in the center of a cupcake come out clean, 20-25 minutes. Transfer pans to a wire rack to cool slightly. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up. Frost cupcakes with buttercream, swirling to cover and garnish with chocolate curls.

Recipe Source: Vania's Blog taken from Martha Stewart 's BAKING HANDBOOK

Cocoa Banana Oatmeal Muffins

Posted by Lisa on Thursday, October 12, 2006. Filed under: , ,
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I got this recipe from Quaker Oatmeals website. When I have too many oats in my kitchen, I decided to try it. The muffin is very delicious and easy to make.


Ingredients
1-1/4 cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup granulated sugar
1/3 cup baking cocoa
2 teaspoons baking powder
1/4 teaspoon baking soda
2/3 cup mashed ripe bananas (about 2 small)
1/2 cup fat-free milk
5 tablespoons margarine or butter, melted
2 egg whites or 1 egg, lightly beaten
1 teaspoon vanilla
Powdered sugar (optional)

Heat oven to 400°F. Line thirty-six miniature muffin cups with paper baking cups or spray bottoms only with cooking spray.
In large bowl, combine flour, oats, granulated sugar, cocoa, baking powder and baking soda; mix well. In medium bowl, combine bananas, milk, margarine, egg whites and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
Fill muffin cups almost full. Bake 10 to 12 minutes or until wooden pick inserted in center comes out clean. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Cool completely.
Sprinkle with powdered sugar, if desired. Store tightly covered.

Orange Muffins

Posted by Lisa on Tuesday, October 3, 2006. Filed under: , ,
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Since I live in India, preparing breakfast become a new routine. When I was in Indonesia, we (and I think most of Indonesians) didn't cook breakfast. We bought it. There's some reasons for that. One of them is because school (and also office) hour begin so early there. Most schools in Indonesia will start at 07.00 AM... It makes most of Moms don't have enough time to prepare during hectic hours in the morning. And another reason is because there are so many people sell food for breakfast... with so many options.

But things are going different here in India.... And now I'm getting used to make breakfast with the local taste... Idli, Dosa, Poori and Appam are the most common food for breakfast. But one day, we tried this recipe for breakfast... ;-p Like what western people eat for breakfast.. hehehe. But we are asian though..... Even the muffins taste so great, we still prefer dosa or idli. So I think next time I will make it for some other purpose.. maybe for tea time snacks...

I got this tasty muffin recipe from one of my favorite baking blog: Vania's Recipes


1 1/2 cup all purpose flour
1/2 cup white sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup butter or margarine melted
1/2 cup fresh orange juice
2 eggsgrated rind of 1 orange
  • Combine flour, sugar, baking powder and salt, and blend well.
  • Melt butter. Take off heat and stir in orange juice, eggs and orange rind. Beat.
  • Stir liquid into dry mixture and blend just until moistened.
  • Spoon into greased muffin cups and soak 1 sugar cube in orange juice and place on top of batter.
  • Bake 375 F for 15-20 minutes or until done.
    A handful of coconut or raisins added to this batter would also be delicious.

Recipe Source: 'Muffin Mania' by Cathy Prange & Joan Pauli.