Doughnuts Recipe Red Bean Taro

Doughnuts Recipe Red Bean Taro content
Material:

    250 g taro, steamed, mashed
    250 gr flour
    2 tsp instant yeast
    2 egg yolks
    1 egg white
    2 tablespoons granulated sugar
    2 tablespoons powdered milk
    2 tablespoons margarine
    1 teaspoon salt (to taste)
    600 ml cooking oil


Filling:

    75 g red beans, soaked 4 hours, boiled until tender
    75 grams sugar
    50 ml thick coconut milk
    1 / 4 teaspoon salt (to taste)
    2 pandan leaves lbr


Method:

    Mix the flour, salt, milk, yeast, eggs, mix well. Enter taro and butter. Knead until smooth. Let stand for ± 15 minutes.
    Rounded shape as much as + 12 pcs.
    Make filling: red bean and coconut milk mixed, put into a blender and puree.
    Mix the dough red beans with sugar, salt, pandan leaf, stir well. Then cook over low heat until thick. Remove, let cool and form small round.
    Take a donut dough, flatten, then fill with red bean paste contents, cover with another donut dough, flattened sphere shapes so.
    Heat oil and fry until golden yellow donuts. Remove and drain.
    Serve while warm.

Serves 6

Nutritional value per serving:
Energy: 206 Cal
Protein: 6.0 g
Fat: 5.8 grams
Carbohydrates: 32.9 grams

Source: tabloid-nakita.com

Chicken Souffle

Chicken Souffle Ingredients:

     200 grams of minced chicken meat
     100 grams margarine
     100 grams flour
     400 ml of liquid milk
     100 grams of spinach (boiled and chopped fine)
     100 grams grated cheese
     5 egg yolks
     5 egg whites beaten stiff
     salt and pepper to taste
     1 / 2 teaspoon ground nutmeg
     margarine for greasing

How to Make Chicken Souffle:

     Melt margarine. Enter the flour. Stir until browned. Pour the milk. Stir until bubbling. Enter the minced chicken. Stir until chicken is cooked.
     Add the spinach, grated cheese, and egg yolks. Stir until mixture is bubbling again. Sprinkle salt, pepper, and nutmeg powder. Stir well and remove from heat.
     Once the dough is lukewarm, pour the beaten egg whites. Stir well.
     Pour mixture into a heat resistant dish that has been covered with paper as well as the base and sides are iolesi margarine.
     Oven for 30 minutes.

For 8 portions
Source: Tabloid-nakita.com

Blueberry Dew Donuts

Ingredients To Make Blueberry Dew Donuts Snack:

    560 g high protein flour
    240 g low protein flour
    352 g of ice water
    12 g instant yeast
    12 g baking powder
    12 g salt
    96 g sugar
    32 g milk powder
    120 g margarine
    2 btr chicken eggs
    1 tsp bread developers
    1 / 2 tsp vanilla powder


Material Content:

    250 cc of liquid milk
    50 g cornstarch, dissolved in a little water
    1 / 2 tsp vanilla
    100 g sugar
    1 tablespoon blueberry jam

How To Make Blueberry Dew Donuts Snack:

    Stir all dry ingredients (flour, yeast, baking powder, salt, sugar, milk powder, softeners bread) together until blended.
    Add the eggs and stir the water with your hands until well blended and dull. If using bread mixer, use a speed for 2 minutes.
    Add margarine, knead with hands until completely dull (about 30 minutes). If using bread stirrer, stirring with a speed of 2 for 13 minutes.
    Round the dough, put in bowl, cover with a sheet of plastic. Let stand for 15 minutes.
    Roll pastry dough with rolling pin until as thick as 15 mm. Or weigh the dough @ 50 g.
    Place donuts on a baking sheet, cover with a sheet of plastic, leave on for 30-40 minutes at room temperature until fluffy.
    Fry in hot oil until golden brown and a lot. Remove and drain.
    Make filling: Combine milk and sugar and cornstarch solution and stir well. Simmer over low heat, stirring frequently, until mixture becomes thick. Add the vanilla and blueberry jam, stir quickly, then immediately turn off the flame.
    Take a plastic triangle, pour the batter contents, and close tie, scissors tip. Then fill the donuts to fill any part of the center.
    Serve while warm or serve cool and sprinkle with powdered sugar.

For 25 servings

Nutritional value per serving:
Energy: 181 kcals
Protein: 3.6 g
Fat: 5.4 g
Carbohydrates: 29.4 g

TIP

    To be crunchy and delicious donuts fried in oil should be twice the flour used. Example when using 500 g of wheat flour using 1000 ml cooking oil. Before frying, the oil must be really hot (around 1200C).
    Knead the donuts by hand. If using a mixer, use a special mixer such as bread mixer.
    If batter is too thin (soft), use a straight donut mold can be dipped in oil when frying

Source: Tabloid-Nakita.com

Papaya Cake

Papaya Cake Making Materials:

     6 eggs btr
     175 g sugar
     200 g wheat flour
     15 g milk powder
     20 g cornstarch
     150 g ripe papaya, mashed
     50 g margarine, melted
     paper cup

How to Make a Cup Cake Papaya:

     Beat eggs and sugar until stiff.
     Enter a mixture of flour, cornstarch and milk powder.
     Enter papaya margarine and stir well.
     Pour batter into a paper cup that is inserted in a muffin cetakkan.
     Bake for 15 minutes.


For 10 servings

Nutritional value per serving:
Energy: 241 kcals
Protein: 6.0 g
Fat: 12.1 g
Carbohydrates: 26.6 g

Source: Tabloid-nakita.com

Egg Tart Original

Egg Tart Original Material:

     1 lbr puff pastry


contents:

     2 egg yolks, beat until white
     100 g sugar
     80 ml milk
     80 ml of water

How to Make Egg Tart Original:

     Preheat oven at 180 ° C, basting the pie round mold with margarine 7-8 cm in diameter.
     Tata puff pastry on top of the mold, so close the round shape like a mold.
     Make filling: Heat water and sugar until a thick syrup. Enter the egg yolks until white, add milk and syrup and stir well.
     Pour contents into a puff pastry, baked until cooked.


Serves 6

Nutritional value per serving:
Energy: 221 kcals
Protein: 5.1 g
Fat: 10.8 g
Carbohydrates: 25.2 g

Source: Tabloid-nova.com

CRISPY AND creamy Doughnu

Material Making Donuts, CRISPY AND creamy Doughnut:

     14 g yeast
     50 ml warm water
     355 ml of warm liquid milk
     100 g sugar
     6 g of salt
     2 eggs btr
     68 g butter
     625 g flour
     1000 ml cooking oil, for frying


coatings:

     76 g butter
     250 g castor sugar
     8 ml vanilla
     60 ml of hot water, if needed
     100 g almonds, toasted briefly

How To Make Donuts, CRISPY AND creamy Doughnut::

     Soak yeast in warm water, let stand for 5 minutes, or until foamy.
     Combine yeast, milk, sugar, salt, eggs, butter, 2 cups flour. Whisk in the low speed, or beat with a wooden spoon. Add the remaining flour, beat until dough is dull. Stir up to 5 minutes or until elastic.
     Place the dough in the container and lid, let stand in warm place until doubled in size. Dough is ready formed.
     Sprinkle with flour and roll gently to 1.3 cm thick. Print a donut mold. Let the donuts rise until doubled. Cover with a clean napkin.
     Make coating: Melt half the butter until melted, insert the castor sugar and vanilla until well blended, remove and stir in hot water plus a little water.
     Heat oil and fry until cooked donuts or golden yellow.
     Dip donuts in one of the coating surface while hot, and sprinkle with almonds.
     Serve while warm or cold.

For 20 servings

Nutritional value per serving:
Energy: 209 kcals
Protein: 4.1 g
Fat: 6.3 g
Carbohydrates: 33.6 g

Source: Tabloid-Nakita.com

Bolu Steam

Bolu Steam Ingredients Suji Leaves:

     125 grams sugar
     200 ml of water
     25 ml water of 10 pieces of leaf suji suji leaves pounded + 2 pandan leaves
     1 drop of pandan paste
     1 / 2 teaspoon salt
     3 eggs
     150 grams of wheat flour
     1 / 2 teaspoon baking powder

How to make Suji Bolu Steam Leaves:

     Boil water and sugar to boil, remove and cool after measuring 175 ml.
     Beat eggs until thick, put flour, sifted with baking powder.
     Enter the water with sugar, salt, and water, stirring rate suji leaves.
     Pour batter into molds, steamed for 15 minutes.
     Lift and serve.

For 12 pieces

Sources: Saji 3/th edition. I/25 September - 9 October 2003