Pumpkin Spice Donuts

Ada lagi tuh belen2 labu....semalam lepas buat kuih talam tuh...saya kupas semua labu yang ada tuh (ala beli pn separuh biji..tapi pesal banyak lagi neh..) dan rebus...then simpan dalam fridge....hajat nak buat apam masih belum kesampaian...hehehe...teringin nak buat donat labu bakar neh sebab baru teringat ada acuan donat yang dah berkurun beli kat Puchong dulu...erkkk.bila yer...hmm...haaa..bln 6 hari tuh...dah 6 bln jugak la kan....dok jer berehat dia lam kabinet tuh...so sekarang kita bawak keluar and test buat donat labu neh...

Walaupun saya tak letak semua rempah ratus according to the recipe, just letak cinnamon saja..tetap juga sedap...lembut dan gebu...pasneh nanti boleh try guna pisang pulak...atau donat plain saja...comel2 pula bila keluar dari acuan tuh...senang kerja...tak perlu nak uli dan bulat2 kan...just bancuh dan paipkan kedalam acuan dia...

Resepi saya ambil dari blueeyedbakers...saya tak guna acuan yang kecil/mini tapi ukuran biasa yang sedang tuh..so dapat dalam 16 biji saja...

Makes 24 mini donuts

For Donuts:

1 3/4 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/8 teaspoons ground cloves

1/3 cup vegetable oil

1/2 cup brown sugar

1 egg

1 1/2 teaspoon vanilla extract

3/4 cup canned pumpkin

1/2 cup milk

For Coating:

1/2 cup butter, melted

2/3 cup sugar

3 tablespoons cinnamon

Preheat oven 350 F.  Butter a mini donut pan and set aside.

In a bowl, mix flour, baking powder, salt and spices together and set aside.

In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.

Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter.  The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed (if you're using a larger donut pan, allow them to bake for 12-15 minutes).  Turn donuts out onto a wire rack and allow to cool for a few minutes.<< i baked for 20minutes

While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.  When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.  Serve immediately.

*Note: If you're not going to serve the donuts immediately, you can bake them up to a day in advance and store them in an airtight container.  Do not coat them in the butter/cinnamon-sugar mixture until just before serving or they may get soggy.

Kuih Talam Labu

 

Bebaru neh ada beli labu..kalau ikut perasaan semasa membeli tuh ialah nak buat apam....2 hari jugak la labu tuh dok dalam peti ais....semalam baru keluarkan....pastu saja la surf internet nak cari resepi2 labu yang lain....dahhh terjumpa resepi serimuka labu dan talam labu...hahaha...mula la hati tuh berbelah bagi kan...akhirnya capai keputusan dan buat talam labu....dalam hati dok berharap jadi la talam neh....

Saya jumpa resepi di blog mamasya...review kat situ katanya talam neh lembek sedikit tapi sedap...saya gamble je la buat jugak sebab tengok rupa pun macam dah sedappp....hahaha...terliur la tuh...resepi asal ialah dari kak Hanieliza...

Alhamdulillah kuih talam labu saya neh mencapai tahap kualiti yang saya nak....sedappp sangat..cuma rasa menyesal sebab tak lebihkan sukatan labu tuh...kalau letak 2 cwn mungkin lagi sedap...tuh pun saya dah derhaka letak 11/2 cawan...next time saya akan lebihkan labu tuh..verdictnya> perghh memang sedap, lembut dan cukup semua lemak manis nyer...tak de la lembek sgt...lembut jer....

Saya CnP resepi dari blog mamasya...tq dear..

Bahan-bahan:-

Lapisan bawah - [labu ]

1 cawan labu [di parut]< saya letak 11/2 cwn

1 cawan tepung beras

2 s/b tepung kastad

1/2 cawan gula

3 cawan santan cair + sikit garam< saya guna 11/2cwn santan kotak+11/2cwn air

beberapa titik pewarna oren < saya tambah

Cara

1. Panaskan kukusan dan sapukan minyak pada loyang 8 inci bulat atau 4 segi..

2. Masukkan semua bahan kecuali labu dan kacau rata. Tapiskan

3. Masukkan labu yg diparut dan kacau rata.

4. Masakan adunan sebentar sehingga nampak naik wap.

5. Tuangkan kedalam loyang dan kukuskan sehingga masak anggaran selama 30 minit.

Lapisan Atas - [santan ]

1 cawan tepung beras< saya letak 1/2cwn tpg beras+1/2 cwn tpg gandum+2sdb tpg jagung

3 cawan santan pekat [1/2 biji kelapa]< saya guna 2cwn santan kotak +1cwn air

1 s/k garam sikit

pewarna hijau

Cara-cara:-

1. Gaulkan semua bahan dan tapiskan.

2. Masakkan sekejap adunan ni diatas api yg perlahan. Sentiasa kacau supaya adunan ni tidak berketul2.

3. Bila adunan lapisan bawah telah masak, cakarkan sikit dgn garfu dan tuangkan adunan santan atas permukaan labu tadi.

4. Kukus lagi selama 25 minit.

5. Sejukkan betui2 sebelum potong dan hidangkan.

Kari Ikan Salmon Ala India

 

saya dah pernah buat dan letak resepi  neh kat blog...pas2 tuh memang guna resepi neh jer kalau nak buat kari ikan...sedap sangat....kali neh saya guna ikan salmon dan kepala dia...baru neh ada meeting kat Ipoh...abes tuh saya sesaja jenjalan kat JJ....pergi bahagian sushi,...nak le beli sushi...dah plih2 tuh...saya ternampak la pulak kepala ikan sushi neh...dan ada isi jugak...murah giler...tertera kat pack tuh promotion item..apa lagi...rembat la satu pack..then pergi bahagian ikan2...tambah lagi beli 2 keping salmon fillet...memang dalam hati dok berhajat nak buat kari ikan salmon....hohh sungguh la sangat sedap hehehe...

Resepi dari blog CM...tq Mat..

BAHAN-BAHAN

• 1 ekor ikan merah, dibersihkan dan potong ikut suka-(guna ikan salmon)
• 2 biji bawang besar*
• 3 ulas bawang putih*
• 1/2 inci halia*
• 3 biji cili merah*(*dikisar halus > saya ganti 5 tangkai cili kering)
• 3 camca besar rempah kari ikan (saya guna rempah "babas"+ “adabi" + "hafana) 

BAHAN2 TUMIS:

• 2 ulas bawang putih, dihiris halus (kalau besar guna 1 ulas saja)
• 4 biji bawang merah kecil, dihiris halus
• 1 camca teh halba campur (terdiri dari halba, jintan putih/kasar dan biji sawi)
• 2 tangkai daun kari 

BAHAN2 LAIN:-

• 2 keping asam gelugor
• 2 biji terung. dipotong dan goreng separuh masak-(x letak)
• 3 biji tomato, dibelah dua 
• 1/2 cawan pati santan (guna santan kotak)-
• Garam, gula dan serbuk perasa (saya tak letak serbuk perasa)
• 2 biji cili merah/hijau, dibelah dua, jgn putus (tak letak)

Cara-cara

1. Bersihkan ikan, perap dgn asam limau dan garam, cuci bersih dan toskan. Satukan rempah kari ikan dan juga bahan2 yg telah dikisar tadi. Gaul rata.
2. Panaskan 1/2 cawan minyak dalam periuk, tumis bahan2 tumis hingga wangi. Masukkan rempah yg telah dibancuh tadi dan masak hingga terbit minyak. Gunakan api perlahan.
3. Masukkan air (kurang lebih 700ml, atau ikut suka), dan kacau. Biar hingga mendidih. Masukkan ikan, asam gelugor dan perasakan dgn garam, gula dan serbuk perasa jika suka.
4. Bila mendidih, masukkan pati santan, terung, tomato dan belahan cili hijau dan merah. Biar mendidih seminit dua. Matikan api dan boleh dihidangkan panas2. 

*saya terlupa letak halba campur tuh..huksss..tapiiii tetap sedapppp....

Japanese Style Sweet Bun Dough

Kalau buat bun mesti kena letak inti...if tak de inti lambat sket nak habis...mengada2 je kan...tak pe layankan je la depa...kali neh letak inti daging dan kentang...bukan buat inti kari tapi just letak lada hitam dan jintan manis jer...roti neh tak payah cakap laa...perghhh lembut dan sedapppp...sekelip mata je dah licin...

Selain dari wonderfully soft bread yang pernah saya buat dulu..roti neh juga salah satu kegemaran saya....maintain je lembut dia...cuma masa nk tunggu dia prove tuh lama sket sbb cuaca dalam rumah sejuk je...so saya letak kat luar rumah bawah cahaya matahari...haaa jap jer dia naek...so terus je la weigh dan bulat2 kan pastu isi inti..tunggu naek sekali lagi terus bakar..

Bun neh memang kegemaran seisi keluarga laa..mak ayah pun suka sangat....ishhh tetibe lapaq roti lagi...

Resepi diambil dari cornercafe..Tq

Ingredients:

375g bread flour
100g plain flour
35g milk powder
75g caster sugar
3/4 teaspoon salt
1 sachet (7g or 2 1/2 tsp) instant dry yeast
1 egg, lightly beaten
150ml (approx.) lukewarm water, adjust as necessary
40g butter, cubed

Water-Roux Paste:
25g (just under 2 tbsp) bread flour
125ml (1/2 cup) water

* Water-Roux is basically 1 part bread flour to 5 parts water.

Method:-
Water-Roux:
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65ºC. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, place a cling film over the paste and leave until lukewarm, or room temperature, before using. (Alternatively if you don’t have a thermometer, cook as before until it starts to thicken, then continue to cook for about 1 more minute before removing from heat.) This water roux can be kept in an airtight container after cooling in the refrigerator for 1 day if not used immediately. However DO NOT USE if it turns grey in colour, that means it has gone bad.

For the Bun Dough:
1. Sift bread flour, plain flour, milk powder, caster sugar and salt onto the working surface. Add instant dry yeast and mix well. Form the flour mixture into a well. Add lightly beaten egg and lukewarm water roux and mix in. Gradually add just enough lukewarm water to form into a slightly sticky, soft dough. Knead for 10 minutes until smooth and elastic. During hand kneading, the dough also needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure. (I usually just pick up the dough to about head-high and throw it down onto the working surface 10 to 20 times every few minutes between kneading.)
2. Knead in butter until incorporated. (In many cookbooks, they mentioned that the dough at this stage should be able to be pulled and stretched into membrane, but it’s hard to achieve with hand kneading. I usually stop kneading when the dough sticks to the work surface and stretches like chewing gum when pulled!) Form the dough into a round ball and let it rise until double in size in a large greased bowl, cover with cling film (should take about 1 hour in warm weather, longer in winter months). Optimum room temperature for this first prove is 28°C with a humidity of 75%. To test if the dough has risen properly, dip a finger into bread or plain flour and poke down into the centre of the dough as far as your finger will go and pull out again – the hole should remain if it is ready. If the dough springs back, then it is not ready, continue to prove further.
3. Punch down, knead briefly and form into a ball shape. Then divide into 16 equal portions. The easiest way is to first divide equally into 4 larger portions first, then divide each of these again into quarters each. Form each into balls and let rest for 10 minutes.

4. Shape and fill the buns according to recipe. Place all finished buns on a greased baking sheet, lightly cover with cling film, and let rise until double in size (about 1 hour in warm weather, longer in winter months). Optimum room temperature for this final prove is 38°C with a humidity of 85%.

* saya just bubuh semua dalam BM> abes citer...hehehe