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Sunday, February 28, 2021

Donat Puntir Atau Isi Tanpa Diuleni (No Knead Twisted Or Filled Doughnuts)





In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

  • 380 gr Terigu serba-guna+ekstra untuk taburan, Minyak
  • 30 gr Mentega-cairkan, 240 gr Susu hangat, 1 Telur
  • 7 gr Ragi instan, 30 gr Gula½ st Garam

Pelapis donat puntir:

  • 3 sm Gula halus, ½ st Kayu manis bubuk-aduk

Pelapis donat isi:

  • 3 sm Gula palem

Beberapa ide untuk bahan isian:

 

Cara membuat

  • Di mangkuk besar, masukkan terigu & garam lalu aduk. Beri ragi & sisihkan. Di mangkuk lain, masukkan susu, gula, telur & mentega. Aduk hinga tercampur baik. Tuang campuran ke terigu. Aduk dengan spatula hingga adonan tercampur rata. Angkat 1 sisi adonan, lipat ke arah yang berlawanan & letakkan di atas adonan itu sendiri. Lakukan pelipatan2 selama 1-2 menit, hanya sampai adonan menyatu & lebih halus. Adonan ini memang sangat lengket di awal proses.
  • Tutupi adonan & diamkan hingga mengembang di tempat yang hangat. Anda memiliki 2 pilihan, akan meneruskan prosedur di hari yang sama atau meneruskannya pada hari berikut. Di hari yang sama: Biarkan hingga adonan mengembang 2Xnya (± 1 jam), lalu lanjutkan ke prosedur pelipatan. Jika melanjutkan pada hari berikut: Biarkan hingga adonan mengembang selama ± 2 jam. Simpan mangkuk adonan tertutup di kulkas selama minimal 12 jam (dapat sampai 2 hari). Hari berikutnya, lewati proses pelipatan, langsung mulai dilangkah pembentukan adonan.
  • Basahi tangan & kempiskan adonan. Lipat2 adonan: angkat salah satu sisinya & regangkan ke atas agak tinggi. Lalu lipat ke arah yang berlawanan & letakkan di atas adonan. Lakukan proses pelipatan ini di 3 sisinya yang lain untuk beberapa menit (lakukan 2 putaran), hanya sampai adonan lebih lembut & halus. Tutup mangkuk & biarkan mengembang 2X nya lagi (± 30 menit).
  • Ulangi proses pelipatan satu kali lagi. Tutup mangkuk, biarkan mengembang selama ± 30 menit.
  • Pembentukan adonan: Taburi nampan lebar dengan terigu, sisihkan. Kempiskan adonan, lipat beberapa kali lalu bulatkan. Taburi permukaan kerja dengan terigu & taruh adonan di sana. Taburi permukaan adonan dengan terigu. Aadonan siap dibentuk menjadi donat puntir atau isi:
    • Donat isi: Gilas adonan sampai setebal ± 1 cm. Potong2 adonan menjadi lingkaran berdiameter 6-7 cm dengan cutter/gelas. Satukan sisa adonan, bulatkan & lakukan prosedur yang sama. Akan didapatkan ± 20 lingkaran. Letakkan lingkaran2 di nampan, beri jarak yang cukup karena adonan akan mengembang. Tutupi & biarkan adonan hingga mengembang selama 20-25 menit.
    • Donat puntir: Bagi adonan menjadi 16 sama besar lalu bulatkan. Kerjakan adonan satu persatu & tutupi sisanya agar tak kering. Taburi permukaan kerja tiap kali diperlukan. Ambil 1 adonan & giling dengan kedua tangan hingga berbentuk tali sepanjang ± 25 cm & diameter 1½ cm. Saat panjang mencapai ± 20 cm, giling terus adonan tetapi gerakkan satu tangan ke arah depan & satu ke arah belakang. Dengan begitu, adonan akan sudah mulai terpuntir sedikit saat digiling. Angkat kedua ujungnya lalu satukan keduanya. Tekanan yang didapat saat digiling berlawanan arah akan membuat adonan otomatis terpuntir saat diangkat & disatukan. Tambah puntiran hingga terbentuk 3-4 puntiran. Letakkan adonan di nampan. Cubit kedua ujung sambungan & rapikan. Ulangi prosedur untuk sisa adonan. Beri jarak yang cukup antar adonan di nampan karena akan mengembang. Tutupi & biarkan adonan hingga mengembang selama 15 menit. Balik adonan & diamkan lagi hingga sisi tersebut juga mengembang selama 10 menit.

  • Sementara itu, masukkan bahan pelapis di kantung kertas besar. Sisihkan.
  • Panaskan minyak, cukup banyak untuk menggoreng donat, di pan dalam dengan api sedang-besar. Setelah mencapai suhu 170-175° C, kecilkan api ke sedang-kecil. Masukkan beberapa adonan ke minyak (jangan berjejal). Masak hingga kedua sisinya kuning kecokelatan & renyah (± 5 menit). Angkat donat dari minyak & letakkan sebentar di kertas penyerap minyak. Selagi masih hangat, masukkan donat ke dalam kantung kertas & goyang2kan untuk melapisinya dengan pelapis gula. Ulangi prosedur untuk sisa adonan.
  • Untuk mengisi adonan: Tunggu sampai donat menghangat. Masukkan bahan isian ke piping bag. Gunakan sumpit/tusukan lain untuk membuat lubang di donat. Putar2 sumpit untuk memberi ruang bagi isian di dalam donat. Semprotkan bahan isian di pipping bag ke dalam lubang2 itu.

 

Ingredients

  • 380 gr All purpose flour+extra for dusting, Oil
  • 30 gr Butter-melted, 240 gr warm Milk, 1 Egg
  • 7 gr Instant yeast, 30 gr Sugar½ tsp Salt

Twisted doughnut coating:

  • 3 tbsp Sugar, ½ tsp ground Cinnamon-mixed

Filled doughnut coating:

  • 3 tbsp Coconut sugar

Filling ideas:

 

Instructions

  • In a large bowl, put the flour & salt; mix it well. Add in the yeast. Set it aside. In a small bowl, put milk, sugar, egg & butter; stir to combine it well. Pour the mixture into the flour. Using a spatula, give a good stir to bring all ingredients in. Lift 1 side of the dough, fold it towards the opposite side. Lay it on top of itself. Do this folding procedure for 1-2 minutes, just until the dough comes together & smoother. The dough is very sticky, but it should be like that in the beginning.
  • Cover the bowl & let it proof in a warm environment. You have 2 choises, continue working with the dough on the same day or continue it on the next days. On the same day: Let the dough proof until doubled in size (~1 hour), than do the folding procedure. If you want to continue on the next days: Proof the dough for ~ 2 hours. Put covered dough bowl on the fridge for at least 12 hours (can keep it until 2 days). The next day/days, omit the folding procedure, starts straight on from shaping the dough step.
  • Wet your hand & degas the dough. Fold dough onto itself: pull 1 side of the dough & stretching it up a bit high. Then folding it towards the opposite side (lay it off on top of itself). Repeat & do this folding procedure with all 3 other sides of the dough for few minutes (do it 2 turns), just until it’s soft & smooth. Cover the bowl & let it sit until doubled in size again (~ 30 minutes).
  • Do the same folding procedure for 1 more time. Cover & allow it to rise for ~ 30 minutes.
  • Shaping the dough: Dust a large baking tray with flour; set it aside. Degas the dough, fold few times & then round it. Dust your working surface & lay the dough there. Sprinkle dough surface with a bit of flour. Shaping the dough into twisted or filled doughnuts:
    • Filled doughnuts: Roll out the dough to ~ 1 cm thick. Using a 6-7 cm diameter round cutter/glass, cut out your dough. Gather the dough rest, round them & do the same procedure. You‘ll get ~20 dough circles. Lay them on the tray, give enough space between each dough since it will rise. Cover & let the dough rise for 20-25 minutes.
    • Twisted Doughnut: Divide dough into 16 equal pieces & round them. Work with 1 dough at a time & cover the rest to prevent them from drying. Dust your working surface whenever it‘s necessary. Take 1 dough ball & roll it out on your working surface to form a rope, ~ 25 cm long & 1½ cm in diameter. After it reach ~ 20 cm long, keep roll out the dough, but move 1 of your hand upward & the other downward. This way the rope will have tension, it twisted in between your hands as you roll. Lift both ends up & then stick them together. The tension that the dough got when you roll it upward & downward, will make it twist by itself as it hangs. You could also give more twist, until it forms 3-4 twists. Put twisted dough on the tray. Pinch both ends & tuck it up neatly. Repeat the procedure with the rest of the balls. Give enough space between each dough on the tray since it will rise. Cover & let the dough rise for 15 minutes. Gently flip them over & let the other side also rise for another 10 minutes.
  • Meanwhile, put coating ingredients in a large paper bag. Set it aside
  • Heat up enough oil to shallow fry the dough in a skillet over medium high heat. After it reached 170-175° C, lower the heat to medium-low. Put some dough into hot oil (don‘t overcrowd the skillet). Cook until both sides are crunchy & evenly golden brown (~ 5 minutes). Remove them from the oil & put for awhile in paper towels. While they are still warm, put them in the paper bag & shake to coat it with sugar mixture. Repeat the procedure with the rest of dough.
  • To fill up the dough: Wait until the doughnut cooling down a bit. Put filling in a piping bag. Using a chopstick/other stick, make a hole on each doughnuts. Swirl it around to create space for the filling inside. Then pipe the filling from the piping bag to fill it up.

Selai Srikaya Pandan (Pandan Kaya Jam/Pandan, Coconut & Egg Spread)



In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

  • 500 ml Santan kental, 150 ml Air, 320 gr Gula
  • 2 sm Susu kental manis, ¼ st Vanili, ½ tsp Garam
  • 5 Pandan-potong2, 3 Telur besar-kocok lepas
  • ekstrak Pandan (opsional)

 

Cara membuat

  • Blender daun pandan & air hingga halus. Saring & tampung sarinya, sisihkan.
  • Campur santan, garam, gula & vanili. Masak campuran santan dipanci berdasar tebal dengan api sedang-besar sambil diaduk hingga gula larut. Tuangi sari pandan, didihkan sambil diaduk. Bila ingin warna lebih hijau, tambahkan sedikit ekstak pandan. Setelah mendidih matikan api.
  • Secara bertahap, tuang 1 sendok sayur santan panas ke dalam telur sambil dikocok terus2an dengan whisk selagi menuangkannya agar telur tak menggumpal. Secara bertahap, tambahi 2-3 sendok sayur santan lagi sambil terus dikocok hingga semua tercampur rata & hilang busanya.
  • Tuang masuk campuran telur perlahan2 ke dalam panci sambil terus diaduk. Setelah tercampur, nyalakan api sedang-kecil. Masak sambil terus diaduk searah untuk mencegahnya hangus hingga cairan meletup2 & mulai mengental. Matikan api, masukkan susu kental manis lalu aduk lagi adonan hingga kental & uapnya hilang. Saring masuk selai ke mangkuk. Biarkan hingga dingin sempurna. Selai akan menjadi lebih kental setelah dingin.  Masukkan selai ke dalam wadah kedap udara & tutup. Selai dapat disimpan selama 1 minggu di suhu ruang & hingga 1-2 bulan bila disimpan di kulkas. Untuk ± 960 gr selai.

 

Ingredients

  • 500 ml Coconut cream, 320 gr Sugar, 150 ml Water
  • 5 Pandan leaves-sliced, Pandan extract (optional)
  • 2 tbsp Condensed milk, ¼ tsp Vanilla extract
  • 3 large Eggs-beaten,  ½ tsp Salt

 

Instructions

  • Put Pandan leaves & water in an electric blender. Pulse to grind the pandan finely. Strain it into a small bowl & set it aside.
  • Combine coconut cream, salt, sugar & vanilla. Cook the mixture in a thick bottom sauce pan over medium-high heat until the sugar dissolved; stir occasionally. Pour in the pandan water; stir it continuously & bring it to a boil. You could add in a little bit pandan extract if you want to have a brighter green color. After it boiled, turn off the heat.
  • Gradually add 1 laddle of the hot mixture into the egg. Using a whisk, keep on stirring the egg while you‘re pouring it to prevent the egg from curdling. Gradually add in 2-3 ladle of the mixture & keep stirring until it combine well with the eggs & the froath disappears.
  • Slowly pour the egg mixture into the pot; keep on stirring until it combined well. Turn on the heat over medium-low. Cook & continue stirring it in one direction (to prevent from burning on the bottom) until the liquid thickened. Turn off the heat & add in condensed milk. Stir mixture until it‘s thicker & the vapor evaporate. Strain the jam into a big bowl; dicard the pandan leaves. Leave it until completely cool. The jam will thicken upon cooling. Transfer the jam into jam bottles & cover. You can keep the jam for 1 week in room temperature, until 1-2 months in the fridge. You will get ~ 960 gr of jam.

Selai Srikaya (Kaya Jam/Coconut & Egg Spread)



In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

  • 650 ml Santan kental, 3 Pandan-simpulkan, ½ tsp Garam
  • 300 gr Gula, 40 gr Gula jawa/Gula palem. ¼ st Vanili
  • 2 sm Susu kental manis, 3 Telur besar-kocok lepas

 

Cara membuat

  • Campur 500 ml santan, garam & vanili, sisihkan. Di dalam panci berdasar tebal, panaskan 100 gr gula dengan api sedang-besar. Aduk sesekali dengan sendok kayu sampai gula cair & berwarna kuning keemasan (± 5 menit). Tuangi 150 ml santan. Diamkan sejenak hingga larut (jangan langsung aduk-sangat lengket). Beri masukkan pandan, sisa gula & gula jawa. Aduk rata.
  • Tuang masuk campuran santan. Masak hingga gula larut semua & santan mendidih sambil terus diaduk. Setelah mendidih matikan api.
  • Secara bertahap, tuang 1 sendok sayur santan panas ke dalam telur sambil dikocok terus2an dengan whisk selagi menuangkannya agar telur tak menggumpal. Secara bertahap, tambahi 2-3 sendok sayur santan lagi sambil terus dikocok hingga semua tercampur rata & hilang busanya.
  • Tuang masuk campuran telur perlahan2 ke dalam panci sambil terus diaduk. Setelah tercampur, nyalakan api sedang-kecil. Masak sambil terus diaduk searah untuk mencegahnya hangus hingga cairan meletup2 & mulai mengental. Matikan api, masukkan susu kental manis lalu aduk lagi adonan hingga kental & uapnya hilang. Saring masuk selai ke mangkuk lalu buang pandan. Biarkan hingga dingin sempurna. Selai akan menjadi lebih kental setelah dingin.  Masukkan selai ke dalam wadah kedap udara & tutup. Selai dapat disimpan selama 1 minggu di suhu ruang & hingga 1-2 bulan bila disimpan di kulkas. Untuk ± 965 gr selai.

 

Ingredients

  • 650 ml Coconut cream, 300 gr Sugar, ½ st Salt
  • 40 gr Coconut/Palm sugar, ¼ tsp Vanilla extract
  • 3 large Eggs-beaten, 3 Pandan leaves-knotted
  • 2 tbsp Condensed milk

 

Instructions

  • Combine 500 ml coconut cream, salt & vanilla; set it aside. In a thick bottom sauce pan, heat up 100 gr sugar over medium-high heat until it melts & turn golden brown (~ 5 minutes). Stir once in awhile with a wooden spoon. Pour in 150 ml of coconut cream to dilute the sugar, let it cook for awhile (don‘t stir, it‘s very sticky). Add in pandan leaves, the rest of sugar & coconut/palm sugar. Stir to combine.
  • Pour coconut mixture into the pot. Cook & stir continuously until the sugar dissolved & it boiled.  Turn off the heat.
  • Gradually add 1 laddle of the hot mixture into the egg. Using a whisk, keep on stirring the egg while you‘re pouring it to prevent the egg from curdling. Gradually add in 2-3 ladle of the mixture & keep stirring until it combine well with the eggs & the froath disappears.
  • Slowly pour the egg mixture into the pot; keep on stirring until it combined well. Turn on the heat over medium-low. Cook & continue stirring it in one direction (to prevent from burning on the bottom) until the liquid thickened. Turn off the heat & add in condensed milk. Stir mixture until it‘s thicker & the vapor evaporate. Strain the jam into a big bowl; dicard the pandan leaves. Leave it until completely cool. The jam will thicken upon cooling. Transfer the jam into jam bottles & cover. You can keep the jam for 1 week in room temperature, until 1-2 months in the fridge. You will get ~ 965 gr of jam.

Tuesday, February 9, 2021

Chicken & Egg Roll



In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

Bahan isian:

  • 250 gr Daging paha ayam tanpa kulit, 50 gr Udang kupas
  • ½ st Bumbu ngohiong, 1 st Kecap asin, 1 st Minyak wijen
  • 1 st Saus tiram, 1 st Kaldu ayam bubuk, ½ st Lada bubuk
  • 1 sm Maizena, 2 Putih telur, 2 Bawang putih, 1 st Garam

Bahan kulit pembungkus:

  • 60 gr Terigu, 1 Telur, 100 ml Air, ¼ st Gula, ½ st Garam
  • 22 Kuning telur,  sm Mentega-cairkan

Perekat:

  • 1 st Terigu+3 st Air-aduk rata

Saus cocolan: aduk rata

  • 3 sm Mayonnaise+1 sm Saus sambal/Saus tomat

Bahan lain:

  • Minyak, Terigu secukupnya

 

Cara membuat

  • Kulit: Campur & aduk rata semua bahan kulit hingga halus. Ulasi pan datar anti lengket tipis2 saja dengan sedikit minyak. Saput dng kertas penyerap minyak untuk mengambil kelebihan minyaknya. Pasang api di kecil-sedang lalu tuang adonan secukupnya ke pan untuk membuat dadar tipis. Putar pan hingga permukaan pan tertutup. Masak hingga adonan set, tapi masih flexibel (jangan tunggu hingga kering & kaku). Angkat & ulangi prosedur untuk sisa adonan.
  • Isian: Pastikan daging ayam masih memiliki lemak & buang urat2 putihnya. Potong2 ayam. Di food processor, proses semua bahan isian hingga halus & tercampur rata.
  • Panaskan kukusan. Letakkan 1 lembar plastik biasa di permukaan kerja. Taruh selembar kulit pembungkus di atas plastik. Letakkan 2-4 sm adonan isi (tergantung besar kulit pembungkus) di dekat salah satu sisi kulit. Lipat kulit di sisi terdekat itu hingga menutupi adonan. Lipat kulit di sisi kiri & kanan adonan ke arah tengah (seperti melipat risoles/lumpia) lalu gulung adonan sambil dipadatkan dengan rapi hingga hampir mencapai ujung kulit satunya. Oles ujung kulit itu dengan bahan perekat, rapatkan gulungan kulit. Tutupkan plastik di atas gulungan, tekan & gerakkan maju mundur untuk memadatkan adonan. Setelah padat, keluarkan dari plastiknya. Bungkus gulungan adonan dengan aluminium foil. Ulangi prosedur untuk sisa adonan. Kukus selama 8-10 menit saja agar ayam tidak kering.
  • Keluarkan dari kukusan & biarkan hingga mendingin. Masukkan gulungan adonan ke freezer selama 1-2 jam (sampai setengah beku-memudahkan pemotongan). Bila membuat banyak, gulungan adonan ini dapat disimpan lama terbungkus di freezer. Keluarkan adonan & diamkan dulu sampai jadi setengah beku sebelum dipotong & digoreng nantinya.
  • Sementara itu panasan minyak yang cukup banyak di pan/wajan. Potong2 gulungan tersebut menyerong. Gulingkan potongan tersebut di terigu hingga tersaput tipis saja. Goreng egg roll hingga kuning kecokelatan. Egg roll dapat digoreng sampai kulit pembungkus kering atau masih agak empuk, itu tergantung selera anda. Angkat & tiriskan di kertas penyerap minyak. Sajikan bersama saus cocolan.

 

Ingredients

Filling ingredients:

  • 250 gr skinless Chicken thigh meat, 50 gr peeled Shrimps
  • 1 tsp Chicken broth powder, 1 tsp Oyster sauce, 1 tsp Salt
  • 1 tsp Dark soy sauce, ½ tsp 5-Spice powder, 2 Egg whites
  • ½ tsp ground Pepper, 2 Garlic cloves, 1 tbsp Corn starch
  • 1 tsp Sesame oil

Wrapper ingredients:

  • 60 gr Flour, 1 Egg, 2 Egg yolks, 100 ml Water, ½ tsp Salt
  • 2 tbsp Butter-melted, ¼ tsp Sugar

Sealer:

  • 1 tsp Flour+3 tsp Water-combined well

Dipping sauce: combine

  • 3 tbsp Mayonnaise+1 tbsp Chili sauce/Tomato sauce

Other ingredients:

  • Frying oil, enough Flour

 

Instructions

  • Wrapper: Combine all of the wrapper ingredients until smooth without no lumps. Lightly brush a flat non-stick pan with some oil. Wipe it up with a paper towel to get rid of excess oil. Turn the heat to medium-low & then pour enough batter to make a thin wrapper. Swirl the pan around to distribute the batter evenly on the pan bottom side. Cook until the wrapper is set, but still pliable (don‘t cook until it dries). Remove from the pan & repeat the procedure for remaining batter.
  • Filling: Make sure the meat has some fat. Discard any hard connective tissue & then slice meat. Put all of the filling ingredients in a food processor & then process until it combine well & smooth.
  • Preheat a steamer. Put 1 sheet of plastic in your working space. Place 1 wrapper above the plastic. Place 2-4 tbsp of filling (depends how large is your wrapper) close to one corner of the wrapper. Fold the corner to cover filling. Fold over the left & right-facing corners to completely cover the filling (do it like you wrap a spring roll). Roll it neatly & press a bit to compact the batter until you almost reach the opposite corner. Brush that corner with the sealer. Continue the rolling to completely seal the end side. Fold up 1 side of the plastic to cover the roll. Press a bit & move the roll forward & backward to compact. Remove chicken egg roll from the plastik & then wrap it with an aluminium foil sheet. Repeat the procedure for the rest of batter & wrapper. Steam the chicken egg rolls for 8-10 minutes only so the meat won‘t get too dry.
  • Remove rolls from the steamer; let it cool down completely. Put rolls in the freezer for 1-2 hours (until it‘s half frozen-too make it easier when you cut it). If you make a lot of this chicken egg rolls, the rolls can store for quite a long time in the freezer. Just remove rolls from the freezer & let it thaw a bit on the counter before you could slice & fry it next time.
  • Meanwhile, heat some oil in a pan. Slice the rolls at angles. Lightly coat each slice in flour & then fry them until golden brown. You could fry until the wrapper dries or still a bit soft, it‘s up to your liking. Remove from the heat & drain in paper towels. Serve chicken egg rolls with the dipping sauce.

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