Corn #SATEKEBAB

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup white sugar
• 4 teaspoons baking powder

• 1 egg
• 1 cup milk
• 1 quart vegetable oil for frying
• 1 (20 pieces) package #satekebab
• 
  

Directions

1. In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
2. Preheat oil in a deep saucepan over medium heat. Roll #satekebab in batter until well coated.
3. Fry 2 or 3 corn #satekebab at a time until lightly browned, about 3 minutes. Drain on paper towels.

Kids love this very much!!!

#isellsatekebab

#wannatrywhatsappme

01132371048

Vanilla Cream Puff

Resepi vanilla cream puff

250 gm air
100gm butter/planta
1 sudu besar gula castor
125 gm tepung halus
3 biji telur A

Dlm kuali api perlahan panaskan air+butter+gula sampai cair sebati kemudian masuk tepung kacau sampai tepung xmelekat kat kuali..ketepikan biar selepas sejam baru guna mixer campur telur mix sebati..

Masuk dlm piping beg guna novel bentuk bunga..paip atas baking paper..sebelum masuk dlm oven renjis/spry cikit dengan air(membantu puff naik dgn elok)
Bakar 180-25minit atau sampai masak..nampak perang2 da masak da..

Filling castart
500gm susu segar
100gm gula castor
60gm tpg jagung
20gm tpg kastart
1biji telor

-campur semua dlm periuk kacau tanpa henti sampai pekat..ketepikan

Whipping cream vivo 2 cawan
-mixer sampai kental

Tunggu filling kastart sejuk betul2 baru campur dengan whipping cream dan sedia di paip ke puff..tapis snow powder atas puff..masuk peti ais 30minit sedia di makan sejuk2..

Adunan ni dapat 30pcs

SEMOLINA PIZZA DOUGH RECIPE

SEMOLINA PIZZA DOUGH RECIPE

I love this recipe! Gonna use this recipe for all my pizza base.

INGREDIENTS

1/4 cup warm water [120°F (49°C)]
1 teaspoon sugar
1 package (2 1/4 teaspoons) active dry yeast
1 cup room-temperature water, plus more as needed
1 tablespoon olive oil, plus more for the bowl
2 cups plus 2 tablespoons fine semolina flour
1 cup plus 7 tablespoons all-purpose flour, plus more for the work surface
1 tablespoon salt

DIRECTIONS

1. In a measuring cup or small bowl, stir together the warm water and the sugar. Sprinkle with the yeast and let stand until it starts to foam, about 5 minutes.

2. Add the room-temperature water and the olive oil to the foaming yeast concoction. Set aside for a moment.

3. In a food processor, combine the semolina and all-purpose flours and the salt. With the motor running, add the yeast mixture in a steady stream and then pulse until the dough comes together in a rough mass, about 12 seconds. (If the dough does not form a ball, sprinkle with 1 to 2 teaspoons of cold water and pulse again until a rough mass forms.) Let the dough rest in the processor bowl for 5 to 10 minutes.

4. Process the dough again for 25 to 30 seconds, steadying the top of the food processor with one hand. The dough should be tacky to the touch but not sticky. Transfer the dough to a lightly floured work surface and form it into a smooth ball. Place the dough in a large oiled bowl, turn the dough to coat with oil, and cover the bowl with plastic wrap. Let the dough rise in a warm place until doubled in size and spongy, about 1 1⁄2 hours.

5. Turn the dough out onto a lightly floured work surface, gently punch it down, and shape it into a smooth cylinder. Divide the dough into 2 equal portions. Shape each portion into a smooth ball, dusting with flour only if the dough becomes sticky. Cover both balls of dough with a clean kitchen towel and let rest for 10 minutes before proceeding with your pizza recipe. (You can freeze the balls of dough in gallon-size zipper-lock bag, being sure to squeeze as much of the air as possible out of the bag, for up to 2 months. Thaw the frozen dough for 3 to 4 hours at room temperature.)

Chocolate Chip Cookies

Ingredients
1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt


Directions
Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
Store cookies in a tightly sealed container for up to 5 days.

Milk Bread Recipe - Super Soft

Learn in 2 min how to bake a delicious super soft bread!

Ingredients:
550 g Bread Flour
90 g Sugar 
50 g Milk Powder
20 g Dry Yeast
7 g Salt
50 g Butter
300 ml Milk
1 Egg 

Tips:
1) Preferable bread flour or strong flour. There are many different types of flour and the bread texture can change depending on the type of flour. If you mix the dough for 15 min and it is still too soft (still sticking on the sides), add a little bit of flour, and in case it is too hard, add a little bit of milk. (The dough is good when it no longer sticks to the side of the bowl).

2) The time it takes for the dough to rise depends on the temperature and humidity of the place you are in.

3)Take all the air out of the dough, by folding it and opening it with a rolling pin several times. If the dough is too hard to manipulate let it rest for about 10min and then continue to mold the bread. 

4) The time the bread takes to bake varies from oven to oven.


I love this recipe so much....this super soft bread always make my day :D

SOURDOUGH WAFFLES

INGREDIENTS: 1-1/4 cup flour  2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon rapadura, Sucanat, honey, or maple syrup 1 egg 1 cup fresh sourdough starter 1/4 cup coconut oil (melted) or sunflower oil 3/4 cup milk (can substitute coconut milk) Note: Depending on the hydration level (consistency) of your sourdough starter, a little more or less flour may be needed to achieve a waffle batter consistency. Instructions: Preheat waffle iron. In a large bowl, mix the dry ingredients. In a separate bowl beat the egg then mix in the sourdough, oil, and milk. Combine the wet and dry ingredients just until the dry ingredients are moistened. Add flour if necessary to thicken, or milk to thin. Do not over-mix! Pour 1/4 to 1/2 cup of batter on the waffle iron. Cook until golden brown. Makes about 4 servings.

SOURDOUGH BELGIAN WAFFLES

Belgian waffles are different from other types of waffles in that they are made with a yeast-based dough instead of using a quick-rising agent such as baking powder. This recipe uses an overnight souring process to create rich, tangy, light waffles that are simply delicious. INGREDIENTS: 1 cup active sourdough starter 1 cup warm water 1½ cups all-purpose flour 5 tablespoons melted butter 2 tablespoons honey ¾ teaspoons salt 1 teaspoon vanilla extract 2 eggs ½ teaspoon baking soda Instructions: Combine the sourdough starter, water, and flour in a medium bowl. Cover and leave on the counter top overnight. In the morning, whisk the melted butter, honey, salt, vanilla, eggs, and baking soda together. Fold this mixture into the sourdough mixture. Preheat and grease a waffle iron. Pour batter into the center of the iron. Close and bake until golden brown, about 5-7 minutes. Serve warm with butter, syrup, jam, or your own favorite toppings.  http://www.culturesforhealth.com/sourdough-belgian-waffles-recipe

Sourdough Brownies

Sourdough Brownies

Ingredients

• 4 chicken eggs or two duck eggs
• 4 ounces melted chocolate of choice OR a combination of 1/4 cup cocoa + 2 1/2 tablespoons butter or coconut oil +1/4 cup sugar
• 1/2 cup sourdough starter (doesn’t need to be in active, domed state)
• 1/2 to 1 cup of natural sweetener such as sucanat, rapadura, honey or maple syrup
• 1/4 cup unsalted butter or coconut oil
• 1/2 teaspoon vanilla
• pinch or two of sea salt (eliminate if using salted butter)
• 1/2 teaspoon baking soda
• crispy nuts (optional)

Instructions

1. 1. This recipe is supposed to make one 9-inch or 10-inch round or square pan.
2. 2. Preheat your oven to 350 degrees Fahrenheit and grease your baking dish. (I use lard for greasing my pans.)
3. 3. In a blender, food processor, or medium sized bowl with wire whisk or beat in hand, combine all ingredients (except nuts) until very smooth.
4. 4. Pour the batter into your prepared pan. Sprinkle with nuts, if desired.
5. 5. Place in oven and bake for 25 to 30 minutes. The edges should be set but the center should still look a little soft.
6. 6. Don't bake too long or the brownie will get tough and dry. With a glass, 10 inch round pie plate, at 25 minutes it was still like pudding, but 30 minutes was perfectly soft and fudgy in the middle and chewy on the edges.
7. 7. Let rest for 10 to 15 minutes before serving. Enjoy with a glass of cold milk, or ice cream or whipped cream if you want to get fancy.

Thank you for your recipe Laurie :)

Full Recipe can get from Laurie Neverman

Airy and fluffy sourdough doughnuts

Airy and fluffy sourdough doughnuts
Yields: approximately 25 small doughnuts

This recipe was adaption from Natasa

Baking schedule:
The dough for these sourdough doughnuts was mixed in the morning, left to rise for 3 hours and the doughnuts were fried in the afternoon of the same day. Sourdough starter was mixed a night before.  

Ingredients:
250 g active white wheat flour sourdough starter
310 g white wheat flour
3 egg yolks
1 tablespoon rum
3 tablespoons honey
1 teaspoon vanilla
1/2 teaspoon of lemon juice + zest of one lemon
3 tablespoons of melted butter
100 g warm milk or water (I used milk)

oil for frying
1 70% cacao chocolate
ground hazelnuts, desiccated coconut and lemon zest for sprinkle

Instructions: 
1. The night before making doughnuts, mix 125 g of white wheat flower, 125 g of water and 1 tablespoon of active rye sourdough starter. Leave to ferment overnight or until risen and bubbly on the surface. Also, take out of the fridge 3 eggs so they will be warm in the morning.

2. In the morning, prepare two bowls. In one, first beat 3 egg yolks then add rum, honey, vanilla, lemon juice, lemon zest and melted butter. In the second bowl, first mix warm milk and 250 g your active white wheat starter from step 1 then add the liquids from the first bowl and 310 g of flour.

3. Mix all the ingredients well and starting kneading the dough. If you want to have really airy doughnuts, knead the dough for at least for 10 minutes, 15 is even better. I mixed mine for 15 minutes by hand. You will notice that the dough is quite sticky in the beginning, so to handle the dough, you can:
- wet your hands before kneading + repeat wetting few more times
- use slap and fold technique
By the end of the kneading, your dough should be elastic, alive and should have quite a smooth surface. When you shape it into ball, you will also notice small bubbles on the surface. 

bowl, I used a cylindrical shape container where I marked the dough height at the beginning so I could know exactly when my dough was ready for shaping. I transferred the container on the bottom of the warm oven - it took the dough 3 hours to rise. 

5. When the dough has doubled in volume, use your plastic dough scraper to take it out on a  non-floured working surface and shape it into a ball (having a bench knife or plastic dough scraper helps). The dough should be very alive and easy to work with. 

6. Next, take your ball of dough on a slightly floured surface. Stretch it to be approximately 1 cm /half inch thick. Use a round cookie cutter or a glass and cut out the doughnuts. Transfer each of them on a parchment paper. When your cut out a first series of doughnuts, you will be left with some dough which you simply knead one more time and cut the doughnuts again. Try not to knead the dough too long - the more you knead it, the less fluffy the doughnuts will be. 

7. Cover your doughnuts with a kitchen towel and let them rise for at least 1 (1.5 ) hour, depending on their size - the bigger the doughnut, the longer the resting/rising time. You will know your doughnut is ready, when the indent you make with your finger doesn't come back quickly. If you let your doughnuts to rise for not enough time, you will find a big hole in the bottom.

8. When doughnuts are risen, heat the oil. The height of the oil in the frying pan should be at least the height of three fingers. The oil is ready, when the bubbles appear when putting a handle of a wooden spoon in it. 

9. Fry each doughnut for 2-3 minutes on one side (with the lid on) and 2-3 minutes on another side (with the lead off). When baked, transfer them onto a plate lined with a napkin.

10. Leave to cool and then dip each doughnut into melted chocolate. Sprinkle with ground hazelnut, desiccated coconut or lemon zest. You can wait for the chocolate to harden a little bit but I believe the more possible option is to eat them straight away.

3 reasons you should try these airy and fluffy sourdough doughnuts

1. Easily digestible - no flatulence, foggy mind or heavy stomach after eating them.

2. Easy to make and you can easy adjust the preparation into your daily routine. For instance, you can rise the dough overnight until doubled and bake the doughnuts in the morning.

3. Absolutely mouthwatering - for a second you will believe this is better then winning a jackpot, I mean seriously. 

Best Homemade Chocolate Brownie Recipe

Best Homemade Chocolate Brownie Recipe

Ingredients

1. 1 cup granulated sugar
2. 1/2 cup butter, softened
3. 1/2 teaspoon vanilla
4. 2 eggs
5. 1/2 cup unsifted all-purpose flour
6. 1/3 cup cocoa
7. 1/4 teaspoon baking powder
8. 1/4 teaspoon salt
9. 1/2 cup chopped nuts, optional

Instructions

1. In a medium bowl, cream together butter and sugar. Add eggs and vanilla, blend until smooth. In a separate bowl, sift together dry ingredients. Gradually blend dry ingredients into sugar mixture, stirring until just blended. Do not overmix. Nuts may be added at this time, or sprinkled over some or all of the batter in the pan just prior to baking.
2. Spread batter evenly in a greased 8 inch square baking pan, or an 8 inch round or heart shaped pan. I usually use my 8 inch glass baking dish, or double the batch and use a 9x13 pyrex baking dish. I've taken to sprinkling the nuts on half of the batter because my husband likes them but my boys don't, so that way they can each grab what they prefer easily.
3. Bake metal pans 30-35 minutes at 350 degrees F, glass pans 30-35 minutes at 335 degrees, until edges are set. Center will be soft but will firm up at the brownies cool. DON'T OVERBAKE! Only the edges should be set up when you take the pan out of the oven. If they're coming out on the dry side, bake them for less time or drop the temp, or both. I always bake in a heavy glass pan, so that takes longer to bake then metal, and doesn't dry out as quickly. The Cup4Cup or Pamela's flour blends work great! You'd never know they were gluten free.

Adapted from Hershey's Chocolate and Cocoa Cookbook