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

Fruit Pudding

Various Fill Materials Make Fruit Pudding:

     Roll 1 piece of cake, cut into pieces, ready to buy
     Agar-agar powder 3 packs of white, beaten
     400 grams granulated sugar
     Water 100 ml

Material Ornament Various Fruit Pudding Contents:

     Cans mandarin oranges 1 / 2 cans, ready to buy
     2 fresh kiwi fruit, cut
     15 pieces of fresh strawberries,
     1 red cherry fruit

How to make the contents of Various Fruit Pudding:

     Cook water, sugar and gelatin until boiling. Lift and reserving 100 ml of agar-agar, set aside.
     While whipped whip cream until thick. set aside.
     Set, roll the cake has been cut into a round baking pan, set aside.
     Mix the gelatin into the whip cream, mix well using a mixer.
     Pour gelatin mixture into the pan and chill in the fridge.
     Arrange mandarin orange, kiwi, strawberries and cherries on top of agar then flush with the rest of the agar.
     Serve.

For 10 pieces

Source: Chef Edition 0004 November 2003

Lolipop

Candy Making Children's Materials Pantastis Lolipop:

     125 cc of vanilla syrup
     510 tbsp sugar fructose, can be purchased at the grocery store cake
     a few drops of red dye, yellow, and green (for food)
     2 tablespoons flour
     3 tablespoons vanilla syrup, Popsicle sticks to spread (to taste)
     Prints a variety of funny characters (such as flowers, animals, etc.)

How to Make Candy Lolipop Pantastis:

     Combine syrup, fructose sugar and white flour. Cook over medium heat while stirring occasionally for 15 minutes.
     Reduce heat, and cook until temperature is 130 ° C. Divided into 3 parts, add on each piece of red dye, yellow, and green according to taste.
     While hot or printed form according to taste and stick with stick lollies.

Source: tabloid-nakita.com

Candy Making Tips:

     Can actually produce sucrose sugar candy with a better texture. But for children, better use of the sugar fructose or fruit sugar in order to avoid high levels of sugar in the blood or for those who are dieting. Sugar fructose also had higher levels of sweetness than the sugar sucrose, so the fewer the number of its use.
     Choose materials with oil-based dye coloring so evenly. Special dyes for coloring candy or candy can be purchased at the grocery store cakes. Avoid the main made ​​of water and alcohol.
     Use medium heat and constant with temperature over 100 ° C.

Pudding Ingredients

Pudding Ingredients Make compote:

     1,000 ml thin coconut milk
     2 bananas horns, steam
     200 grams of yellow squash, steamed
     1 packet gelatin
     150 grams of brown sugar
     2 pieces of pandan leaves
     2 egg yolks

How to Make Pudding compote:

     Blend bananas with horns and yellow squash 400 ml coconut milk
     until smooth.
     Mix with brown sugar, remaining coconut milk, and gelatin.
     Cook with pandan leaves to boil. Turn off the heat. enter
     egg yolk. Stir briefly.
     Insert the dough into the mold that has been moistened. Cool.

For 16 pieces

Source: Tabloid-nakita.com

Pudding Ingredients Kopyor

Making Pudding Ingredients Kopyor I:

     600 ml of water
     150 grams of brown sugar, finely combed
     2 pieces of pandan leaves
     2 egg yolks
     1 packet gelatin powder
     1 Kopyor coconuts, grab the meat

Making Pudding Ingredients Kopyor II:

     400 ml of coconut milk 1 / 2 coconut
     70 grams sugar
     1 packet gelatin powder
     1 yolk
     3 egg whites
     30 grams sugar

How to Make Pudding Kopyor:

     Boil the ingredients I while stirring until boiling. Remove from heat and enter the egg yolks, stir again until smooth. Pour half the mixture into a mold shaped semi-circle, sprinkle coconut Kopyor, let it harden.
     Cook II materials, ie coconut milk, sugar, and gelatin, stirring until boiling, then asukkan egg yolks and stir until boiling again. Lift.
     Beat the egg whites until foamy, then enter 30 grams of sugar gradually while whipped until stiff. Pour the cooking liquid to boil while II are already shaken again.
     Pour some batter on top of layer II I. After a bit stiff, put some more material I. Sprinkle coconut Kopyor. After a bit stiff, reinsert the batter II. And so on until the dough runs out.
     Cool the pudding and cut into pieces before serving.

For 20 pieces

Source: Tabloid-Nakita

Fruit Pie

Wafer Vla Ingredients Fruit Pie Make:

     150 grams of vanilla wafers, crushed
     75 grams unsalted butter, melted
     Canned oranges, 1 can, drained
     5 pieces of red cherries, slivered 2 parts
     5 pieces of green cherries, slivered 2 parts

Wafer Vla Vla Ingredients Fruit Pie:

     200 ml of liquid milk
     Sugar 50 grams
     2 tablespoons cornstarch, dissolved in 2 tablespoons water
     Esen vanilla to taste

How to Make Pie Fruit Wafer Vla:

     How to Make Vla: Mix all ingredients, except Esen vanilla, mix well. Insert the plastic triangle.
     Mix wafers and melted butter and stir well.
     Print a small pie dough in the mold, padatkan. Enter in the refrigerator until hardened.
     Remove the pie from the mold skin. Spray pie VLA in the skin.
     Set jruk and cherry on the VLA.
     Serve

Source: Tabloid Koki, snacks Edition 00 182

Peanut Milk Pudding Kopyor

Material Making Peanut Milk Pudding Kopyor:

layer I

     1 pack white gelatinous
     750 cc of coconut water
     100 grams sugar
     200 gr young coconut, mashed
     100 gr young coconut, flower shape

layer II

     1 pack white gelatinous
     500 cc water
     100 grams peanuts, boiled
     50 g pumpkin seeds pumpkin seeds, peel the skin
     10 tablespoons honey
     1 can of sweet corn, mashed
     5 sm sugar

How to make Peanut Milk Pudding Kopyor:

     Create a layer I: cook jelly, coconut milk, sugar, and coconut mixture until boiling.
     Arrange the flowers in coconut form the basis of the mold, pour a little jelly, chill.
     If it has hardened, pour the remaining gelatin mixture. Let stand.
     Create a second layer: Mix water, peanuts and watermelon seeds, puree in blender. Add honey and stir well.
     Mix with gelatin, sweet corn, and sugar. Jerang to the boil, stirring constantly. Lift and pour on top of layer I. Let stand until hard.

For 15 pieces

Nutritional value per piece:
Energy: 101 Cal
Protein: 1.4 g
Fat: 2.3 grams
Carbohydrates: 20.4 grams

Source: Tabloid-nakita.com

Mickey Candy

Mickey Candy Making Ingredients:

     400 g white cooking chocolate, chopped
     100 g dark cooking chocolate, chopped
     Oil-containing brown dye (red, green, and yellow)

How to Make Candy Mickey:

     Team white cooking chocolate until melted. Lift and for four parts. Add a special dye brown (green, yellow and red) in three parts chocolate.
     Team dark cooking chocolate until melted.
     Take the taste of chocolate molds. For example, the shape of Mickey's head. Pour chocolate into the mold shape of Mickey Mouse's head to form a candy to taste interesting. Add garnish with brown eyes and a nose that has been colored. Give the stalk and store in freezer. Remove from mold.
     Wrap each chocolate candies with a transparent plastic and a matching ribbon.
     Serve for a children's party,

For 10 servings

Nutritional value per serving:
Energy: 203 kcals
Protein: 4.2 g
Fat: 19.3 g
Carbohydrates: 24.3 g

Source: Tabloid-nakita.com

A Cake Ingredients Panca Color

A Cake Ingredients Panca Color:

     90 grams brown rice flour
     175 ml thin coconut milk, boil until boiling
     60 g cornflour
     60 grams sugar
     150 ml thick coconut milk
     A little salt

Panca Warna Cake Ingredients B:

     75 g glutinous rice flour
     100 gr chinese girlfriend, boiled
     100 ml thick coconut milk
     15 g cornflour
     60 grams sugar
     a pinch of salt

How To Make Panca Cake Color:

     Create A batter: Mix the rice flour with boiling dilute coconut milk, stir until thick. Cool. Enter starch, sugar, salt, add the coconut milk little by little, stirring rate.
     Take the bowl cake pan, basting with cooking oil, briefly steamed. Enter A half-bowl batter, steamed for 15 minutes.
     Make dough B: Mix all ingredients B and stir well. Put the dough onto the dough A B being steamed, continue steaming for 25-30 minutes. Remove, let cool, remove from mold.

For 20 pieces

Nutritional value per piece:
Energy: 105 Cal
Protein: 1 g
Fat: 10 grams
Carbohydrates: 10.3 grams

Source: Tabloid-Nakita

Coconut Cake

Yellow Coconut Cake Ingredients Domino:

     150 g margarine
     100 g powdered sugar
     1 yolk
     1 / 2 egg whites
     225 grams of wheat flour proteins are being
     1 / 2 teaspoon baking soda
     75 grams of ready-made dried coconut

Chocolate Coconut Cake Ingredients Domino:

     150 g margarine
     100 g powdered sugar
     1 yolk
     1 / 2 white te; ur
     1 / 2 teaspoon baking soda
     75 g desiccated coconut ready
     200 g of wheat flour proteins are being
     25 g cocoa powder
     1 / 4 teaspoon baking powder

How To Make Coconut Cake Domino:

     How To Make Coconut Cake Batter yellow Domino: Beat the margarine and sugar flour 1 minute. Add eggs, beat well.
     Enter the flour and sifted with baking soda and mix evenly. Add the desiccated coconut. Stir well.
     How to Make Pastry Dough Chocolate Coconut Domino: Make the same way.
     Milled each chocolate dough and kuing 1 x 1 cm thick. Cut into 4 pieces long term. Do the same thing in chocolate batter.
     Arrange dough Intermittent. Padatkan then wrap it with butcher paper and insert it into the freezer.
     Cut a piece of cake. Leakan on a baking sheet that spread with margarine thinly.
     Oven 35 minutes with a fire below the temperature of 150 degrees Celsius until cooked.

For 700 grams

Sources: Cake Lebaran FOOD 187

Sweet Acid Ball

Material Making Sweet Acid Ball Ball Dates:

     200 g dates, seeded and diced
     100 g roasted cashew nuts, roughly chopped
     100 gr raisins
     30 g sukade orange peel (candied orange peel is made from)
     1 / 4 teaspoon cinnamon powder.
     1 tablespoon honey
     100 g cheddar cheese, grated and roasted

How to Make Sweet Acid Ball Ball Dates:

     Combine dates, cashew nuts, raisins and sukade and stir well.
     add cinnamon powder, stir well. Enter the honey and stir well.
     Take a teaspoon of the mixture of dates. spherical shape and then roll into a round roast shredded cheese. Serve

For 20 pieces.

Sources: Info Culinary, Issue 26

Banana King Cake Tray

Ingredients Banana King Cake Trays:

     1 banana king
     1 tablespoon granulated sugar
     1 tablespoon tapioca starch
     2 tablespoons coconut milk
     Salt and vanilla to taste

How to Make Banana Cake Trays King:

     Set aside 2 slices of plantain, to decorate the cake salver
     Combine bananas, sugar, tapioca flour, coconut milk, salt, and vanilla, then blend.
     Prepare molds and basting oil
     Pour batter into molds and decorate the top with banana slices.
     Steam over medium heat.

Serves 2

Value of Energy and Nutritional Substances:
Energy 199.9 kcal
Protein 3.8 g
Fat 11.0 g
Carbohydrates 23.7 g
Fiber 1.7 g
PUFA 4.4 g
Koelsterol 35.1 mg

Sources: Various Recipes for People with Hiperkolesterolmia

Sweet Purple Flower

Sweet Purple Flower Making Materials:

     150 grams butter
     75 grams powdered sugar
     Yellow telu 2 eggs
     Purple sweet potatoes, steamed 100 grams
     Low-protein wheat flour 250 grams
     1 tablespoon baking powder
     100 grams cheddar cheese, grated

How to Make Sweet Purple Flowers:

     Beat margarine and powdered sugar until smooth
     Enter the egg yolks, beat well.
     Add sweet potatoes, beat again until blended.
     Enter the flour, cornstarch and baking powder.
     Stir with menggunkaan spatula / wooden spoon until blended.
     Trimmed thick dough 1 / 2 cm. Then the dough is shaped flower print.
     Sprinkle with cheese center.
     Bake in a preheated oven at 150 degrees Celsius for about 20 minutes. Remove and let cool.
     Serve in an airtight jar.

For 615 grams

Source: Tabloid Koki, snacks Edition 00 182

Kastengel Nuts

Material Kastengel Nuts:

     200 grams margarine
     1 yolk
     Kobe 50 grams of white flour seasoning
     100 grams grated cheddar cheese, aerated
     100 grams of peanut powder
     150 grams of wheat flour proteins are being

Kastengel Beans recipe spreads:

     50 grams grated cheddar cheese length

How to Make Peanut Kastengel:

     Beat 1 minute origin of soft margarine. Add the egg yolks. Beat well.
     Enter kobe ​​white flour and seasoning shredded cheddar cheese. Stir well. Add the peanut powder. Stir well.
     Enter as she sifted flour and mix evenly.
     Pulung length. Cut into pieces 4 cm. Place on a baking sheet that thin smeared margarine.
     Rub top with egg yolk. Sow grated cheese.
     Oven 45 minutes with the temperature 130 degrees Celsius until cooked.

For 542 grams

Sources: inforesep.com